Barely melt the chocolate in a double boiler over gentle heat. Remove from the heat source and pour into a large mixing bowl then cool for five minutes. Add the butter, cream, vanilla, coffee-flavored liqueur, and mix on medium speed until the mixture thickens. Finally add the confectioners' sugar in small batches until the mixture holds a medium peak. If the kitchen temperature is warm, and the icing is not of spreading consistency place the bowl in the refrigerator for a few minutes, then recommence mixing. Slather the icing over the cake with an offset palette knife. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 45601,"Buttered Turnip Puree 3 large turnips, peeled and cut into uniform chunks 1 quart milk 3 fresh thyme sprigs 1 clove garlic, peeled and gently smashed with the side of a knife 1/2 cup (1 stick) unsalted butter, cut into small cubes Kosher salt and freshly ground black pepper Instructions: Combine the turnips, milk, thyme and garlic in a medium saucepan. Set over medium heat and partially cover the pan. Bring to a gentle simmer and cook for 20 to 30 minutes, until the turnips are tender-the tip of a paring knife should go through without resistance. Drain the turnips, reserving the cooking liquid, and transfer to a food processor (discard the time sprigs). Add about 1 cup of the reserved cooking liquid and the butter, season with plenty of salt and pepper and puree until smooth. Add more of the liquid, if necessary. Serve hot. ; ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Roasted Sweet Potatoes with Cumin and Coriander 3 large sweet potatoes, peeled and cut into 1-inch cubes 1/4 cup olive oil " 45602,"Cucumber Pickle Salad 1/4 cup sliced red onion 2 tablespoons red wine vinegar
2 medium English cucumbers, peeled and cut into rounds 1/4 to 1/2 inch thick
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
1 large pickle, diced, plus 1 tablespoon pickle juice 1 teaspoon garlic powder
1 teaspoon dried dill or dill seed (see Cook's Note) Kosher salt and freshly ground black pepper Instructions: Put the onion and red wine vinegar in a small pot, bring to a simmer and simmer for about 3 minutes. Allow to cool completely. Refrigerate until ready to use. Arrange the cucumber rounds in pinwheels in a single layer on a serving platter. Refrigerate. In a medium bowl, whisk together the olive oil, apple cider vinegar, pickle juice, garlic powder, dill and a pinch of salt. Refrigerate. When ready to serve, season the cucumbers with salt and pepper. Spoon the dressing all over the cucumbers. Top with the diced pickle and pickled red onion. Serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45603,"Dutch Oven Toasted Balsmati Rice with Oats and Wild Rice 2 1/2 cups organic basmati rice (a combination of brown and white is nice) A handful organic oat groats A handful organic wild rice Sea salt A dash nigella seeds (can be skipped if unavailable) 6 cups water Instructions: Heat a well-seasoned cast-iron Dutch oven over a good campfire or stove burner (medium high heat, if controllable). Toast grains, salt, and nigella seeds until grains begin to brown. Add water, stir, and turn heat down to low (or move to lower part of fire). Place lid on and don't even peek for about 20 minutes. Grain is done when all water is absorbed and fluffs well with a fork. ","[Chardonnay, Riesling, Garnacha, Tempranillo]" 45604,"Beer-Marinated Grilled Skirt Steak 1 orange, thinly sliced with peel 1/2 onion, thinly sliced 4 cloves garlic, halved and smashed 2 1/4 pounds skirt steak Kosher salt and freshly ground pepper 1 cup light-colored beer (preferably lager) 1/2 cup soy sauce Instructions: In a wide shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and let marinate for 1 hour at room temperature or up to overnight in the refrigerator. Preheat a grill to medium high. Remove the steak from the marinade; discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium rare. Let rest 5 minutes before slicing. Photograph courtesy of Con Poulos ","[Pinotage, Tempranillo, Garnacha, Barbera]" 45605,"Tarragon Julep 1/2 cup sugar 1 vanilla bean, split lengthwise and seeds scraped out 3 strawberries, hulled and halved 4 sprigs tarragon 3 ounces bourbon 1/4 teaspoon Pernod Instructions: Make the vanilla sugar: Grind the sugar and vanilla seeds in a blender until powdery (like confectioners' sugar). Store in an airtight container for up to 1 month. Make the drink: Fill a tall glass with ice to chill it. Muddle the strawberries, 2 teaspoons vanilla sugar and 3 tarragon sprigs in a cocktail shaker. Add the bourbon and Pernod. Add ice, then cover and shake well. Dump the ice out of the glass. Refill with crushed ice, then strain the drink into the glass. Crush the remaining tarragon sprig with the flat side of a knife; add to the drink. Photograph courtesy Charles Masters ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 45606,"Lemon Ginger Mousse and Homemade Fortune Cookie 2 1/2 cups heavy cream 3-inch knob fresh ginger, peeled and chopped 1/2 teaspoon ground ginger 3/4 cup granulated sugar 3 large egg whites 8 tablespoons unsalted butter, melted and cooled to room temperature 1/2 cup all-purpose flour 1 teaspoon ground ginger Nonstick cooking spray Lemon Curd, recipe follows 1/2 cup chopped candied ginger, for garnish 1 cup lemon juice 4 tablespoons (1/2 stick) unsalted butter 4 eggs 2 egg yolks 1 cup sugar 1/4 teaspoon vanilla extract 1/8 teaspoon kosher salt Instructions: For the mousse: Place the heavy cream, fresh ginger and ground ginger in a medium saucepan and bring to just under a boil. Turn off the heat and let the cream sit for about an hour. Remove from the heat and store in an airtight container in the refrigerator overnight or up to 4 days. For the fortune cookie: In a medium bowl, whisk together the sugar and egg whites until combined. Whisk in the melted butter, then the flour and then the ginger (or extract or spice of your choice). Place the batter in an airtight container and refrigerate for at least 4 hours or overnight. (The batter will keep in the refrigerator for up to a week in an airtight container.) Preheat the oven to 325 degrees F. Line a very flat, level baking sheet with a silicone baking mat or parchment paper, and liberally spray with nonstick cooking spray. Spoon about a tablespoon of batter onto the baking sheet and, using the back of the spoon or an offset spatula, carefully spread the batter into a circle 6 to 7 inches in diameter. Your first few times you should probably stick to making these one at a time but once you get the hang of it, try making 2 to 3 at a time. Bake until the tuile is completely golden brown all over, 12 to 14 minutes. As soon as the tuile is done, remove it from the oven and immediately start to slide a spatula underneath the tuile to loosen it from the sheet. The tuile will go through several stages before it gets to its final cooled and crispy state. Directly out of the oven it is too hot and delicate to handle. After about 10 seconds it firms up enough to hold its shape so you can handle it and shape it. It stays pliable for 10 to 15 more seconds; this is your window of opportunity to work with the cookie. Once you've worked the spatula under the whole cookie, pick it up and shape into a fortune cookie. If you wait too long the cookie starts to harden and cool and then your attempt to shape it will result in a shattered mess. You can place the cookie back into the oven for a few seconds to re-warm it into a pliable state. However, with each reheating, the cookie cools down even faster so I recommend only 2 re-heatings. Use a new cool baking sheet for each batch or cool your baking sheet under cool water before reusing. If you try to spoon the batter onto a hot sheet it will immediately start to melt and become un-spreadable. Continue with all of the batter until you have 8 to 10 cookies. Let cool for 30 minutes. Cookies hold for about a day in an airtight container. To assemble: When you are ready to serve the mousse, strain the ginger-flavored heavy cream into a large mixing bowl. Whip the cream until it holds a peak. Fold in the Lemon Curd. Divide into serving bowls and top with candied ginger and a fortune cookie. In a medium, nonreactive saucepan, combine the lemon juice and butter, place over medium-high heat and heat to just under a boil. In a medium, heatproof bowl, whisk the eggs and egg yolks until blended, then slowly whisk in the sugar until combined. Remove the lemon juice mixture from the heat and gradually whisk a little of it into the sugar/egg mixture. Continue whisking the hot liquid into the sugar/egg mixture, a little at a time, until all of it has been incorporated. When all of the hot liquid has been incorporated, return the contents of the bowl to the saucepan and return the saucepan to medium heat. Cook, stirring continuously with a wooden spoon and making sure to scrape the bottom of the pan frequently to prevent the eggs from scrambling, for 5 to 8 minutes, or until the mixture thickens and coats the spoon thickly. To test, draw your finger along the back of the spoon; the curd should hold the trail for a second or two before it fills. Remove the curd from the heat and strain it through a fine-mesh sieve into a bowl. Whisk in the vanilla and salt. You should have about 3 cups. Cover tightly and refrigerate for 1 to 2 hours, or until cold. (The curd can be made up to 5 days in advance and stored in an airtight container in the refrigerator.) ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 45607,"Rosemary and Cheddar Soda Breads Neutral oil, for oiling the baking sheet, optional 1 1/4 cups whole-wheat flour 1 1/4 cups self-rising flour, plus more for dusting 1/2 teaspoon baking soda 1/2 teaspoon salt 1 packed cup grated Cheddar (grated on the large holes of a box grater) 1 tablespoon finely chopped fresh rosemary 1 1/4 cups buttermilk Instructions: Preheat the oven to 400 degrees F. Lightly oil a baking sheet or line with parchment paper. Sift the flours, baking soda and salt together in a bowl. Stir in the Cheddar and chopped rosemary. Make a well in the middle. Add the buttermilk and, using a fork, mix until just combined. This will give you a soft, sticky dough, which makes a nice moist loaf. With floured hands, divide the dough into 4, scrape each one onto the prepared baking sheet and pat into a light round. Using a chef's knife, deeply score each soda bread with a cross on top (this will allow the heat to penetrate the center of the dough). Bake until the breads are dark golden all over and sound hollow when you tap the bottoms, about 30 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 45608,"Steak Soup 2 teaspoons ground cumin 2 teaspoons garlic powder 1 teaspoon dried thyme 1 teaspoon salt 1 teaspoon ground black pepper 1 pound London broil steak 3 tablespoons olive oil 1 small onion, chopped 1/2 pound white mushrooms, sliced 1 clove garlic, minced 4 cups beef broth 1/4 cup jarred sliced pickled jalapenos 1 cup crushed canned tomatoes 1 (11-ounce bag) bag baby spinach 1/2 cup sour cream 3 cups tortilla chips, crumbled Instructions: Preheat a grill to medium-high. In a small bowl, combine cumin, garlic powder, thyme, salt, and pepper. Rub the spice blend over all of the steak pieces along with 1 tablespoon of the oil. Let rest at room temperature, about 15 minutes. Meanwhile, in a large pot, add the remaining 2 tablespoons of oil and heat over medium heat. Add the onions and saute until tender, about 4 minutes. Stir in the mushrooms and garlic and saute until mushrooms are tender, adding extra oil if needed. Pour in the broth, jalapenos and crushed tomatoes. Bring to a boil then reduce heat and simmer while beef cooks. On a hot grill sear steak until golden brown on both sides, about 5 minutes per side. Remove from grill to a cutting board and let rest 10 minutes. Cut beef into strips and stir into soup, along with spinach. Season soup, to taste. Transfer to serving bowls and top with a dollop of sour cream and tortilla chips. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 45609,"Black-and-White Mocha Cake 2/3 cup heavy cream 6 ounces semisweet chocolate, finely chopped 2 teaspoons instant espresso powder 1 teaspoon vanilla extract 1 tablespoon coffee liqueur (optional) 8 ounces milk chocolate, finely chopped 2 1/2 sticks unsalted butter, at room temperature Pinch of salt 1 1/2 cups confectioners' sugar 1 tablespoon unsweetened cocoa powder 1 teaspoon vanilla extract Basic Chocolate Cake, recipe follows, baked and cooled Basic Vanilla Cake, recipe follows, baked and cooled Cooking spray 1 cup unsweetened cocoa powder (natural or Dutch process) 2 1/2 cups all-purpose flour 2 cups sugar 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 3 large eggs, at room temperature 3/4 cup vegetable oil 1/2 cup sour cream 2 teaspoons vanilla extract 2 sticks unsalted butter, at room temperature, plus more for the pans 3 cups all-purpose flour, plus more for the pans 1 tablespoon baking powder 1/2 teaspoon salt 1 1/2 cups sugar 4 large eggs, at room temperature 1 tablespoon vanilla extract 3/4 cup heavy cream Instructions: Make the ganache: Heat the heavy cream, semisweet chocolate and espresso powder in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until the chocolate is melted and the ganache is smooth. Stir in the vanilla and coffee liqueur. Remove the bowl from the pan; set aside until cool and thick but still pourable, about 1 hour.
Meanwhile, make the filling: Put the milk chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Let cool.
Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, 2 to 3 minutes. Add the melted milk chocolate and beat until combined. Gradually beat in the confectioners' sugar until smooth. Add the cocoa powder and vanilla, increase the mixer speed to medium high and beat until smooth, 2 to 3 minutes.
Assemble the cake: Put 1 chocolate cake layer on a platter; spread 3/4 cup filling on top. Top with a vanilla cake layer and spread with another 3/4 cup filling. Repeat to make 4 layers, ending with a vanilla cake layer. Spread the remaining filling on top and refrigerate until firm, at least 30 minutes. Pour the ganache over the cake, letting it drip down the sides. Let set at room temperature before slicing, about 30 minutes.
Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper. Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.) Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired. Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess. Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth. Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired. ","[Barolo, Barbaresco, Dolcetto, Nebbiolo]" 45610,"Yellow Fin Tuna Farfalle 1-ounce olive oil 6 ounces center cut yellow fin tuna 1-ounce lemon pepper 1 tablespoon minced peeled garlic 1 tablespoon fresh, fresh basil 1-ounce Chablis wine 4 ounces heavy cream 1-ounce shredded Parmesan 1/2-ounce sun-dried tomatoes 1 artichoke heart 3 1/2 ounces cooked farfalle pasta 1-ounce feta Blanched broccoli florets 1 diced plum tomato Salt and pepper, to taste Instructions: Heat saute pan over high heat, add oil. Lightly dredge tuna in lemon pepper. Pan sear quickly, about 1 minute each side. Finish in 375-degree oven to desired doneness, best served rare or medium rare. Remove tuna from the pan to a warm plate. Add garlic, basil, and wine to pan, reduce 30 seconds. Add cream and Parmesan, sun-dried tomatoes, artichokes, farfalle pasta, cook 2 to 3 minutes until pasta is hot. Put faralle on plate or pasta bowl and placed seared tuna on top. Sprinkle with feta and garnish with blanched broccoli florets, and diced tomato. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 45611,"Captain Morganandreg; Rum and Cola 1.5 oz. Captain Morgan? Original Spiced Rum 5 oz .cola Instructions: Combine all the ingredients in an ice filled glass. Stir to combine. Garnish with a lime wedge. CAPTAIN MORGAN Original Spiced Rum. Caribbean Rum With Spices And Other Natural Flavors. 35% Alc/Vol. ©2012 Captain Morgan Rum Co., Norwalk, CT. ",[Rum] 45612,"Aloo Gobi 2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger 1 tablespoon ground coriander 1/4 teaspoon turmeric 1 cup water, divided 2 tablespoons peanut oil 1 large serrano pepper, split down the middle leaving halves attached 1 teaspoon cumin seeds 1 small head cauliflower, cut into small florets 1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower) Kosher salt 2 tablespoons freshly minced cilantro leaves, to garnish 1/2 cup cloves garlic, whole 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices 1/4 cup canola oil Instructions: Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside. In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering. Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes. Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve. Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste. Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 45613,"Frisee Salad with Egg and Bacon 4 pieces thick-cut bacon, diced 2 tablespoons minced shallots
Extra-virgin olive oil, as needed 1/4 cup red wine vinegar, plus more for poaching eggs, optional 2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 eggs 8 cups frisee lettuce
2 tablespoons minced fresh chives
Instructions: In a medium skillet over medium heat, saute the bacon until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Turn the heat off and whisk the shallots into the bacon grease. There should be about 1/4 cup of bacon grease; if it's shy of that amount, add some extra-virgin olive oil. In a small bowl, whisk the vinegar and Dijon until emulsified. Add in the bacon grease mixture and whisk. Whisk in the salt and pepper. To poach the eggs: Fill a nonstick skillet with about 2 inches of water and bring it to the barest simmer over medium heat; add a little vinegar if using. Crack the eggs, slipping them gently into the water one at a time, and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Using a slotted spoon, gently scoop the eggs from the water and blot dry with a paper towel. In a large salad bowl, toss the frisee with the dressing and bacon. Divide the lettuce among 4 serving bowls and top each with an egg and a sprinkle of chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45614,"Pineapple with Spicy Sugar Dip 1/3 cup sugar 1 teaspoon salt 1 1/2 teaspoons chili powder 1 pineapple, peeled, cored and cut into 1 1/2-inch chunks (about 3 cups) Wooden skewers, for serving Instructions: Combine sugar, salt and chili powder in a dry, small bowl and stir to incorporate. Place in a shallow serving dish. Thread 3 pineapple chunks each onto 6-inch wooden skewers. Arrange skewers on a serving dish; serve with sugar dip. ","[Sauvignon Blanc, Riesling, Moscato, Pinot Grigio]" 45615,"Guava Reduction 2 cups guava puree 1/2 cup sugar 1 teaspoon lime juice Instructions: Mix all ingredients in a saucepan over low heat. Reduce by 1/3. Store in the fridge until ready to use. Serve with your favorite salmon, poultry, or lamb recipe. ","[Riesling, Gewrztraminer, Pinot Grigio]" 45616,"Limoncello Dessert 1 pint lemon sorbet 1 pint vanilla ice cream 4 jiggers limoncello, Italian lemon liqueur available at any large liqueur store, any lemon liqueur may be substituted 1 lemon, zested Wafer cookies, for garnish Instructions: Place 1 scoop of lemon sorbet along side 1 scoop of vanilla ice cream in each dessert cup. Top each serving with 1 jigger of the lemon liqueur. Grate the zest of 1 lemon on each bowl of sorbet and ice cream. Garnish cups with wafer cookies sticking out of the ice cream, then serve. ","[Prosecco, Moscato, Vinho Verde]" 45617,"Apple Nutmeg Pine Nut Cake with Brown Sugar Buttercream 1/2 cup unsalted butter 1/4 cup shortening 4 large eggs 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 2 cups small-diced apples 1/2 teaspoon ground nutmeg 1/2 cup pine nuts, toasted, divided 1 1/2 teaspoons vanilla extract Brown Sugar Buttercream, recipe follows Caramel sauce, for garnish 1/4 cup brown sugar 1/2 cup plus 2 tablespoons unsalted butter 6 cups powdered sugar, divided 1 teaspoon vanilla extract 1/4 cup milk 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. Mix together the apples and nutmeg. Cook in the microwave for 3 minutes, and then drain any excess juices. Fold the apples and half the toasted pine nuts into the batter. Add the vanilla extract. Fill the cupcake liners two-thirds of the way and bake for 16 to 20 minutes. Use a toothpick to poke in the center of the cupcake and if it comes out clean then the cupcakes are done. Remove from the pan and place onto a tray to cool. Using a pastry bag and piping tip, frost the cupcakes with the Brown Sugar Buttercream, and garnish with caramel sauce and remaining toasted pine nuts.Read more at:
In a small saucepan, heat the brown sugar and 2 tablespoons butter. Boil for 1 minute, remove from the heat, and cool slightly. (If it cools completely, it will harden too much and make it difficult to cream with the butter.) In a heavy-duty mixing bowl, cream the remaining 1/2 cup butter with the melted butter /brown sugar mixture. Add 3 cups powdered sugar and mix on low speed. Turn the mixer off, add the milk, and mix. Add the remaining 3 cups powdered sugar and the vanilla and mix together until smooth. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 45618,"Pink Shrimp Crostini, Bouillabaisse Relish and Saffron Aioli 2 tablespoons unsalted butter 2 shallots, finely chopped 1 pound pink shrimp, peeled and deveined 1 tablespoon finely chopped fresh chives 1/2 lemon, juiced
Salt and freshly ground black pepper Bouillabaisse Sauce, recipe follows 1 baguette, sliced on the bias into 6 pieces, toasted Bouillabaisse Relish, recipe follows Saffron Aioli, recipe follows 1/2 cup olive oil 3 cups finely diced fennel 1 cup finely diced onion 5 cloves garlic, finely diced 3 cups peeled, seeded and finely diced Roma tomatoes 1 cup peeled and finely diced red pepper 2 tablespoons chopped fresh thyme 1 cup dry white wine 2 cups fish stock 2 cups 1-inch cubed white fish, such as cod, halibut or fluke 2 tablespoons chopped fresh basil 1 teaspoon Piment d'Espelette Salt and freshly ground black pepper 1 tablespoon olive oil 1/4 cup finely diced carrot 1/4 cup finely diced celery 1/4 cup finely diced fennel 2 tablespoons finely diced onion 1 tablespoon finely chopped basil Salt and freshly ground black pepper 1 large pinch saffron threads 3 cloves garlic, peeled and finely chopped 1 large egg Freshly ground black pepper 1 cup olive oil 1 tablespoon lemon juice Salt Instructions: Melt the butter in a large saute pan over medium-high heat. Add the shallots and cook until translucent, about 3 minutes. Add the shrimp and saute until cooked through, about 3 minutes. Add the chives and lemon juice, and season with salt and pepper. Place a spoonful of the Bouillabaisse Sauce on a plate. Place a piece of baguette on top of the sauce, and then a large spoonful of the cooked shrimp. Top with the Bouillabaisse Relish. Finish with a spoonful of the Saffron Aioli. Heat the oil in a large saucepan over medium-high heat. Add the fennel, onions and garlic and cook, stirring frequently to prevent sticking, for about 10 minutes. Then add the tomatoes, peppers and thyme. Continue to cook and stir for 8 minutes. Add the white wine and cook until it has reduced by half. Then add the fish stock. Increase the heat and bring to a boil. Add the fish and decrease the heat to a simmer. Cook for 5 minutes. Add the basil and Espelette, then turn off the heat and let cool slightly. Place the sauce into a blender and blend until smooth. Season with salt and pepper.
Heat the olive oil in a small skillet over medium heat and saute the carrot, celery, fennel and onions until soft, about 5 minutes. Add the basil. Season with salt and pepper. In small saucepan, heat the saffron threads and 1 tablespoon water to a boil and set aside to cool. Put the garlic in a small bowl with the egg and some pepper and whisk until combined. Slowly whisk in the olive oil, in drops at first and increasing the amount added as the sauce thickens. Add the lemon juice, saffron water and season with salt and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 45619,"Make-Ahead Mashed Potatoes 5 pounds Yukon gold potatoes 8 ounces cream cheese 1 stick butter 1 cup sour cream Salt and freshly ground white pepper, to taste 1/2 cup chopped chives or scallion greens Instructions: Peel and dice potatoes; boil in salted water until soft but not mushy. Drain well, return to pot, and mash roughly. Continue mashing while adding cream cheese, butter, and sour cream; mix until smooth. Season with salt and pepper; fold in chives. Cover and refrigerate until needed. Reheat about 45 minutes in a preheated 350 degree oven or until hot.; ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 45620,"Peanut Butter S'mores Ice Cream Pie 1/3 cup plus 2 tablespoons smooth peanut butter 1/3 cup confectioners' sugar
1/3 cup heavy cream
One 9-inch prepared graham cracker pie crust
1 1/2 pints chocolate or chocolate chunk ice cream, softened 1 cup mini marshmallows
Chocolate syrup, for drizzling
Instructions: Combine the 1/3 cup peanut butter, confectioners' sugar and heavy cream in a medium bowl and beat with an electric mixer until light and creamy, about 2 minutes. Spoon the mixture into the bottom of the pie crust and smooth evenly. Freeze until slightly firm, about 20 minutes. Spoon the softened ice cream on top of the peanut butter cream and spread to fill the pie crust. Freeze until very firm, at least 2 hours. Mound the marshmallows in the center of the pie and torch them with a kitchen torch; you can also broil them in the oven, but watch them carefully if you do. Warm the remaining 2 tablespoons peanut butter in the microwave until pourable, about 30 seconds. Drizzle the chocolate syrup and peanut butter over the pie. Freeze until ready to serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 45621,"Snakehead Fish Smoked In Rice Straw 1 snakehead fish or mudfish, cleaned and gutted (about 1 1/2 to 2 pounds) 1 cup water 11 pounds rice straw Instructions: Insert the bamboo stick through the fish's mouth, through its body and out the tail. Move the fish along so it's sitting in the middle part of the bamboo stick.
Now dig the base of the stick into the ground, deep enough to make the stick stand on its own upright with the mouth of the fish pointing to the sky.
Pour the cup of water down the fish's mouth, and then form a pyramid like shape with the rice straw, enclosing the fish on the stick.
Carefully, set the rice straw alight and move away.
When the rice straw has finished burning, about 7 minutes, the fish is ready.
Scrape any charred skin with a sharp knife and eat directly off the stick. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 45622,"Sunny's It's Apple Thyme! Glazed Bacon 1/4 cup apple jelly 2 tablespoons chopped fresh thyme
1 tablespoon cinnamon sugar
1/2 teaspoon applewood liquid smoke
1 Granny Smith apple, peeled, cored and chopped into tiny cubes
Kosher salt and coarsely ground black pepper
12 to 16 strips bacon
Instructions: In a large bowl, mix the jelly, thyme, cinnamon sugar, liquid smoke, apples, a tiny pinch of salt and several grinds of coarse black pepper. Set aside. Line a baking sheet with nonstick aluminum foil and lay the bacon strips on top. Set the oven to 400 degrees F and place the bacon in the oven as it preheats. Bake until most of the fat is rendered, about 20 minutes. Remove from the oven and use paper towels to blot as much excess fat as possible. Place a wire rack on the baking sheet and lay the bacon back on top. Brush or scoop the glaze over the bacon. Bake until the apple bits are golden and the bacon is crisp, an additional 20 to 30 minutes. Let cool for a few minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 45623,"Three-Citrus Chicken Breast with Compound Butter 2 lemons 1 large pink grapefruit
1 orange
2 sticks (1 cup) unsalted butter, at room temperature
1 Fresno cl, seeded and minced
1 shallot, minced
2 tablespoons finely sliced fresh chives
Kosher salt and freshly ground black pepper 4 cloves garlic, minced
2 cups fresh orange juice
1/4 cup extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons seasoned rice vinegar
Four 10-ounce bone-in, skin on chicken breasts
Instructions: Prepare the compound butter: Using a fine zester, grate the zest off the lemons, grapefruit and orange. Reserve the citrus for the marinade. Add the zest to a mixing bowl with the butter, Fresno cl, minced shallot, chives, 1 teaspoon salt and a sprinkle of freshly ground black pepper. Mix together well and set aside. Marinate the chicken: Slice the citrus into 1/4-inch rounds and add to a large baking dish with the garlic, orange juice, olive oil, Dijon, vinegar, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Mix well to combine. Add the chicken breasts and toss well to coat, using your hands or tongs to squash the citrus and massage it into the chicken. Cover and refrigerate for 45 minutes. Heat a grill to medium-high. Preheat the oven to 350 degrees F. Remove the chicken from the fridge and allow to come to room temperature. Remove from the marinade and discard. Season the breasts on both sides with salt and 4 to 5 turns of freshly ground black pepper. Place the chicken skin-side down on the grill, and cook for about 2 minutes. Rotate 90 degrees and cook for another 2 minutes; this creates nice cross-hatch sear marks on the chicken. Turn the chicken breasts over and repeat the same cooking process on the second side. Once the chicken is marked off, place it on a baking sheet skin-side up. Brush the top of the chicken liberally with the citrus compound butter. Finish cooking in the oven until cooked through, 20 to 25 minutes. Allow to rest for 4 to 5 minutes. Slice the breasts by removing the meat from the bone and cutting into thick slices (or serve whole individual portions). Top with a small spoonful of remaining compound butter so it melts into chicken as it is served. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 45624,"Herb-Steamed Chilean Sea Bass 3/4 pound Chilean Sea Bass fillet Salt and ground black pepper 3 tablespoons each of chopped tarragon, dill and flat-leaf parsley Sprigs of tarragon, dill and flat-leaf parsley for garnish Instructions: Cut the sea bass in half horizontally. Season the inside with salt and pepper and fill the center with the chopped herbs. Reassemble the sea bass and season the outside with salt and pepper to taste. Wrap in plastic wrap.
Steam the sea bass in an 8-inch, flat-bottomed steamer, covered, for 6 minutes, or until it is barely opaque.
To assemble: Remove the plastic wrap. Use a very sharp knife to cut the fish into eight 2-inch wedges. Choose a flat, colorful plate to set off the dramatic form of the fish. Stand one wedge on its end and show the herb filling of the other. Garnish with fresh herbs.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45625,"Chicken Soup with Matzo Balls 3 5-pound roasting chickens 3 large yellow onions, unpeeled and quartered 6 carrots, unpeeled and halved 4 stalks celery with leaves, cut into thirds 4 parsnips, unpeeled and cut in half (optional) 20 sprigs fresh parsley 15 sprigs fresh thyme 20 sprigs fresh dill 1 head garlic, unpeeled and cut in half crosswise 2 tablespoons kosher salt 2 teaspoons whole black peppercorns 4 cups 1/4-inch-diced carrots 4 cups 1/4-inch-diced celery 1/4 cup minced fresh dill 1/4 cup minced fresh parsley Matzo Balls (recipe follows) 4 extra-large eggs, separated 1/2 cup good chicken stock, plus more for cooking the matzo balls 1/4 cup rendered chicken fat, melted 1/2 cup minced fresh parsley 2 teaspoons kosher salt, plus more for egg whites 1 cup matzo meal Instructions: Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze. To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season to taste and serve as is, or ladle each serving over 1 or 2 warm matzo balls. Whisk together the egg yolks, 1/2 cup chicken stock, chicken fat, parsley and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick. Bring a pot of chicken stock to a simmer (about 3 quarts). Form matzo balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands or scooping them with a small ice cream scoop. Drop them into the simmering stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in the chicken soup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45626,"Baking Pate a Choux to Form Puffs or Eclairs 1 recipe pate a choux 1 egg beaten with 1 teaspoon water or milk Instructions: Preheat oven to 425 degrees. Line baking sheets with parchment. Pipe out 1/2-inch balls for profiteroles or cocktail puffs, 1-inch balls for cream puffs, or 1/2 by 4-inch strips for eclairs. Be sure to leave enough room in between for them to triple in size. Brush with egg glaze and bake for 15 minutes. Lower heat to 400 and open oven door briefly to let steam out. Close the door and continue to bake another 1030 minutes according to their size. They must be well dried out or they may fall. Take one out of the oven and check it by breaking open and checking the interior walls: they should be dry, not wet and eggy. Return to the oven as necessary. Remove when done and cool on a wire rack. Baked puffs and eclairs freeze well for up to a month. Filling Puffs: Either slice open horizontally, spoon filling onto bottom, and replace the hat; or pierce a small hole with a paring knife in side or bottom of the puff and pipe in a soft filling using a pastry bag with a small plain tip. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45627,"Mocha Egg Cream 3 tablespoons Fox's U-Bet Chocolate Flavor Syrup 1/4 cup cold milk or half-and-half
Ice cold club soda or seltzer
1 scoop coffee ice cream, such as Haagen-Dazs
Instructions: Pour the chocolate syrup and milk into a 16-ounce glass. While beating vigorously with a fork, add the club soda until the glass is three-quarters full. Add the scoop of ice cream and fill the glass with club soda. Serve ice cold with a straw and a long-handled spoon. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 45628,"Braised Calamari Stuffed with Shrimp, Spinach, and Herbs 11 (5 to 6 inches long) calamari tubes, cleaned, divided 1/2 pound medium shrimp, peeled and deveined, roughly chopped 3 cloves garlic, smashed and coarsely chopped 2 cups coarsely chopped baby spinach 2 eggs 1/2 to 3/4 cup breadcrumbs 1/2 cup grated Parmigiano-Reggiano 1/2 bunch fresh oregano, leaves chopped 2 pinches crushed red pepper flakes Kosher salt Extra-virgin olive oil 1 large or 2 small onions, finely diced Pinch crushed red pepper flakes Kosher salt 2 cloves garlic, smashed and finely chopped 3/4 cup dry white wine 1 (28-ounce) can Italian plum tomatoes Instructions: For the calamari: Roughly chop 3 of the calamari tubes and add to a food processor with the shrimp and garlic. Pulse into a coarse paste. Remove to a large bowl and add the spinach, eggs, breadcrumbs, cheese, herbs, and crushed red pepper. Season with salt and stir to combine. The mixture should be a little chunky but moist and holding together. Test the seasoning of the mix by making a mini patty, cooking it in a small pan, and eating it. It should taste really good! If it doesn't, it is probably missing salt. Add more salt, as needed. Divide the stuffing among the remaining 8 calamari bodies and secure closed with toothpicks. For the sauce: Coat a large, wide skillet or saucepan with olive oil and add the onions and crushed red pepper. Season with salt and put the skillet over medium heat. Saute the onions until they are soft and aromatic, 7 to 8 minutes. Add the garlic and cook until fragrant, another 2 minutes. Stir in the wine and cook until the wine has reduced by half. Pass the tomatoes through a food mill or puree them in a food processor and add them with 1 cup of water to the skillet. Season with salt, to taste, and simmer the sauce for 15 minutes. Add the calamari to the skillet and cook for 20 to 25 minutes, turning them over halfway through the cooking time. Remove the calamari from the skillet and remove the toothpicks. Reduce the sauce to thicken, if needed. Arrange the calamari on a serving platter and cover with the sauce before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 45629,"Roasted Stone Fruit 1/4 cup sugar or honey 1/2 teaspoon ground spices (recommended: cinnamon, nutmeg, or cardamom), optional 3 to 4 cup (about 1 1/2 pounds) fresh fruit, pitted, sliced, or halved (recommended: peaches, plums, nectarines, apricots, pears, apples, pineapple, mangos, strawberries, or bananas) 1 teaspoon pure vanilla extract or 1/2 vanilla bean 1/4 cup fresh orange or lemon juice 1 tablespoon unsalted butter Roasted Stone Fruit Variations, recipes follow Instructions: Preheat the oven to 400 degrees F. In a small bowl, whisk together the sugar and spices. In another bowl, toss the fruit with the vanilla, and orange juice. In a roasting pan or oven-proof baking dish, arrange the fruit cut-side up pouring any extra juice in the baking dish. Sprinkle evenly with sugar and spices. Roast for approximately 20 minutes or until the fruit is fork tender. Serve the roasted fruit over vanilla bean ice cream accompanied by a shortbread cookie. You could also serve fruit with fresh whipped cream or creme fraiche and use it as a filling or topping for crepes. Roasted Fruit Variations: Peaches and Cream: Roast peaches with cinnamon and nutmeg. Serve with sweetened cream in between sliced buttermilk biscuits. Cranberry-Pear Walnut: Roast 4 sliced Anjou or Bosc pears with 3/4 cup fresh or frozen cranberries. Substitute the brown sugar for white sugar and add cinnamon. After the pears are roasted top with toasted walnuts. Vanilla-Roasted Nectarines: Roast the nectarines seasoned with cardamom and slightly increase the vanilla extract. Serve with creme fraiche that has been sweetened with honey and vanilla. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 45630,"Grilled Pork Tenderloin With Corn on the Cob 1 tablespoon paprika Kosher salt and freshly ground pepper 1 teaspoon packed light brown sugar 1 teaspoon ground cumin 1 teaspoon mustard powder 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 2 teaspoons extra-virgin olive oil, plus more for brushing 2 small pork tenderloins (about 1 1/2 pounds total) 4 ears corn, husked 3/4 cup apple cider vinegar 3 tablespoons packed light brown sugar 2 tablespoons ketchup 1/2 teaspoon red pepper flakes Kosher salt Instructions: Make the pork: Combine the paprika, 2 teaspoons salt, 1/2 teaspoon pepper, the brown sugar, cumin, mustard powder, onion powder and garlic powder in a bowl. Rub the olive oil all over the pork, then coat with the spice rub. Wrap each tenderloin tightly in plastic wrap and refrigerate 3 to 6 hours. Make the sauce: Combine the vinegar, 1/2 cup water, the brown sugar, ketchup, red pepper flakes and 1 teaspoon salt in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves; remove from the heat. Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium high. Cook the pork, turning occasionally, until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 15 minutes. Meanwhile, brush the corn with olive oil; grill, turning, until marked, about 5 minutes. Slice the pork and drizzle with the sauce. Serve with the corn. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 45631,"Asian Chicken Salad 2 large skinless, boneless chicken breasts (about 12 ounces each), halved lengthwise 4 slices peeled fresh ginger 3 tablespoons fresh lime juice 3 tablespoons peanut oil 2 tablespoons packed light brown sugar 2 tablespoons fish sauce 1/2 teaspoon Sriracha 1/2 head napa cabbage, thinly sliced 2 carrots, grated 4 ounces snow peas, trimmed and thinly sliced on the diagonal 1/2 cup fresh mint leaves, torn 1/3 cup chopped salted peanuts Instructions: Combine the chicken and ginger in a medium saucepan and cover with water by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the chicken is cooked through, about 10 minutes. Drain and transfer the chicken to a cutting board. Meanwhile, make the dressing: Whisk the lime juice, peanut oil, brown sugar, fish sauce and Sriracha in a small bowl; set aside. Combine the cabbage, carrots, snow peas and mint in a large bowl. Add all but 2 tablespoons of the dressing and toss to coat. Thinly slice the chicken. Top each serving of salad with the chicken and peanuts; drizzle with the remaining dressing. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 45632,"Plantain Empanadas 1 small Poblano cl, roasted, peeled and seeded 1/4 teaspoon ground black pepper 1 cup cold Refried Black Beans, recipe follows, or good-quality canned 3 ripe plantains, unpeeled 1 ripe banana, peeled 1 teaspoon salt 2 scallions, white and some green parts, thinly sliced 1/4 cup peanut oil 1 cup Crema, recipe follows 1/4 cup grated Anejo, Romano or Feta cheese 1/4 cup grated Manchego or Feta cheese Creme Fraiche or sour cream for garnish 2 cups dried black beans, washed and picked over 3 tablespoons lard or vegetable oil 1- 1/2 teaspoons salt 7-1/2 cups water 1 large onion Instructions: Preheat the oven to 350 degrees. Cut a lengthwise slit in each plantain and set it on a baking sheet. Bake until the flesh is thoroughly soft and oozing through the slit, 40 to 50 minutes, Set aside to cool. Meanwhile, make the stuffing: Finely dice the poblano cl. Combine with beans, scallions,, cheeses, and pepper in a mixing bowl and stir to combine. The stuffing can be made up to a day in advance and reserved in the refrigerator. Make the sough in a food processor or in a mixer with a paddle attachment: Peel, trim and discard any tough ends from the plantains. Combine the plantains, banana and salt and pulse until a smooth puree is formed, or mix until just blended. Be careful not to overwork the dough, or it will become too starchy. Wrap in plastic and chill about 2 hours. To assemble the empanadas, roll 2 tablespoons of the dough lightly between your palms to form a ball. Line the bottom of a tortilla press with a small plastic bag and place the ball of dough in the center. Place another small bag over the dough and press to form a 3 1/2-inch circle. (If you do not have a tortilla press, the dough can be flattened with the palm of your hand on a counter, with a sheet of plastic above and below to prevent sticking). Place about 1 teaspoon of the bean stuffing on half of the dough circle and fold over to enclose, pressing the edges to seal. Place the stuffed empanadas on a platter and chill at least 30 minutes or as long as a day. (Stuffed empanadas can also be frozen). To cook the empanadas, heat the peanut oil in a medium skillet over medium-high heat. Fry 4 to 6 empanadas, at a time, shaking the pan constantly, about 1 minute per side or until dark brown all over. (If they darken too quickly, as they may if very ripe plantains were used, lower the flame slightly). Drain on paper towels. Serve hot with Crema, Creme Fraiche or sour cream for dipping. In large pot place beans and water and bring to a boil. Cover, reduce to a simmer and cook for 1 hour, or until tender and creamy in center. Crush the beans in their liquid with the potato masher or the back of a wooden spoon. In a large saucepan heat lard or oil over medium heat. Stir frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes cooking time. Serve immediately. Refried beans can be kept in the refrigerator 3 - 4 days and reheated in a covered casserole in a 350 degree oven. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 45633,"Super Simple Succotash 4 thick slices bacon, chopped 1 pint cherry tomatoes, halved
2 cloves garlic, chopped
1 small yellow onion, chopped
5 ears corn, shucked and kernels cut off (about 5 cups) 5 ears corn, shucked and kernels cut off (about 5 cups)
2 cups canned lima beans, rinsed
1/4 cup fresh basil leaves, torn
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Instructions: Place a large skillet over medium heat, then add the bacon and cook until the fat has rendered and the bacon has crisped, about 10 minutes. Add the tomatoes, garlic and onions and cook until the onions have softened a bit, about 5 minutes. Add the corn and cook another 2 minutes. Add the lima beans and then remove from the heat. Stir in the basil and red wine vinegar, season with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45634,"Raspberry-Peach Mimosas 3 tablespoons raspberry-flavored liqueur, such as Chambord 8 raspberries, plus more for garnish
2 cups chilled peach nectar 1 bottle chilled Champagne, Prosecco or other sparkling white wine Instructions: Evenly divide the raspberry liqueur among 8 Champagne flutes. Add a raspberry to each and muddle with the end of a wooden spoon. Evenly top with the peach nectar and fill the glasses with Champagne. Garnish each with a raspberry. ","[Champagne, Prosecco, Cava]" 45635,"Lamb Loin with Spicy Date Glaze 2 tablespoons canola oil, plus more for brushing 1 small Spanish onion, chopped 2 cloves garlic, chopped 3/4 cup low-sodium chicken broth 1/2 cup ketchup 2 tablespoons apple cider vinegar 1/2 teaspoon ground ginger 1/8 teaspoon cayenne powder 12 pitted dates, coarsely chopped 3 whole cloves 1 cinnamon stick Clover honey, as needed 3 tablespoons chopped fresh cilantro, plus whole leaves, for garnish Kosher salt and freshly ground black pepper 1 1/2 pounds lamb loin Instructions: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until lightly golden brown. Add the garlic and cook for 30 seconds. Add the chicken broth, 3/4 cup water, the ketchup, vinegar, ginger, cayenne, dates, cloves, cinnamon stick and honey to taste and cook until the dates are very soft and the mixture has reduced slightly. Transfer to a blender and blend until smooth. Add the chopped cilantro and salt and pepper to taste and pulse to incorporate. Transfer to a bowl and let cool. Remove 1/4 cup for garnish. Heat a charcoal or gas grill to medium-high for direct grilling. Brush the lamb with oil on both sides and sprinkle with salt and pepper. Grill, brushing with the glaze and turning once or twice, until cooked to medium-rare, about 10 minutes total. Remove and let rest before slicing. Place the lamb slices on a platter, drizzle with the reserved glaze and garnish with cilantro leaves. ","[Syrah, Malbec, Tempranillo, Barolo]" 45636,"Thai Pork Noodle Bowl 4 boneless ribeye (rib) pork chops, about ? - to 1-inch thick ? cup soy sauce ? cup cilantro, chopped OR 1 tablespoon dried cilantro 3 cloves garlic, crushed (about 3 tablespoons) 3 tablespoons brown sugar 1 tablespoon vegetable oil 1 lime, juiced 10 ounces pasta, spaghetti, linguini or angel hair 1 lime, juiced 2 cloves garlic, finely minced ? cup creamy peanut butter 1 cup hot water 2 tablespoons soy sauce Instructions: Whisk together the soy sauce, cilantro, garlic, brown sugar, vegetable oil and lime juice in a bowl. In a large baking dish, arrange the ribeye pork chops in an even layer. Pour the marinade over the pork chops, reserving about ? cup of the marinade in the refrigerator for later use. Marinate the pork chops for 20 to 30 minutes. Meanwhile, cook the pasta according to the package directions. Whisk together lime juice, garlic, peanut butter, hot water and soy sauce for the peanut sauce. Drain the pasta once cooked, and toss the pasta with the peanut noodle sauce in a large bowl. Add more soy sauce if desired. Heat an indoor grill pan or outdoor grill to medium-high heat. Remove pork chops from the marinade, discarding the excess marinade. Place pork chops on the hot grill for 4 minutes on each side, flipping once until the internal temperature of the pork measures between 145F. (medium rare) and 160F. (medium) on a meat thermometer. Transfer the grilled pork chops to a cutting board and let rest for 3 minutes before slicing against the grain. Pour the reserved marinade over the sliced pork before serving and serve over the peanut noodles. ","[Syrah, Pinotage, Tempranillo, Garnacha]" 45637,"Classic Mint Julep 2 sprigs fresh mint 1/2 ounce Simple Syrup, recipe follows 2 ounces bourbon, such as Four Roses Crushed ice
1 cup sugar Instructions: Gently bruise one of the mint sprigs in the bottom of a highball glass with the Simple Syrup, then add the bourbon. Strain into a julep cup, add crushed ice until overflowing, and garnish with the remaining mint sprig. 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. Yield: 1 1/2 cups ","[Bourbon, Brandy, Cognac]" 45638,"Rachael's Chimichurri Chicken Bites 1 rounded tablespoon sweet paprika 3/4 cup flat-leaf parsley leaves, a couple of handfuls 3 tablespoons fresh oregano leaves 3 tablespoons fresh thyme leaves 2 bay leaves, crumbled 1/2 small white onion, coarsely chopped 3 cloves garlic 1 teaspoon cayenne 1 cup extra-virgin olive oil, eyeball it 1/4 cup red wine vinegar, 3 splashes 1 teaspoon coarse salt 1 1/2 to 1 3/4 pounds chicken tenders Instructions: Preheat a grill pan over high heat. In a food processor combine paprika, parsley, oregano, thyme, bay leaves, onion, garlic and cayenne. Finely chop the mixture by pulsing. Heat oil in a small pan over medium low heat. When oil is warm, stir herb and garlic mixture into oil and heat 3 to 5 minutes, then remove from heat. The oil will become infused with the flavor of the herbs and garlic. Transfer to a bowl and stir in vinegar and salt. Taste to adjust seasonings. Cut chicken tenders into thirds and place in a shallow dish. Wash hands. Spoon half of your chimichurri over the chicken and coat completely and evenly. Using tongs, transfer the bites to the hot grill and cook 2 or 3 minutes on each side. Transfer bites to a serving plate. Serve with party picks and reserved chimichurri sauce for dipping. ","[Malbec, Tempranillo, Garnacha, Barbera]" 45639,"Lemon Thyme Pudding 18 to 20 lemon sandwich cookies 3 tablespoons salted butter, melted
1 1/2 cups sugar 1/4 cup cornstarch
1/4 teaspoon kosher salt
3 cups whole milk
4 large egg yolks, beaten
1/2 teaspoon fresh thyme leaves
3 lemons, zested
2 tablespoons salted butter
Canned whipped cream, for topping 1 cup fresh blueberries
1/4 cup fresh mint leaves
Instructions: For the crumb base: Add the cookies and melted butter to a food processor and pulverize. Divide among 6 martini glasses. For the pudding: Stir together the sugar, cornstarch and salt in a medium saucepan. Add the milk and egg yolks and whisk to combine. Add the thyme and lemon zest and heat over medium heat, stirring, until the mixture barely comes to a boil. Simmer gently until it\u2019s thickened like custard, 6 to 8 minutes. Remove the pan from the heat and stir in the butter. Divide the pudding among the glasses over the base and chill for at least 2 hours. For serving: Top each pudding with mounds of whipped cream, then add a handful of blueberries and some mint to each one. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 45640,"Jalapeno Queso Fundido Canola oil Zest of 1 lime 3/4 teaspoon plus 1 pinch kosher salt Twelve 6-inch corn tortillas, each cut into 6 wedges 1 small onion, finely chopped 1 small jalapeno pepper, seeded, if desired, and finely chopped 1 plum tomato, seeded and finely chopped 1/2 cup Mexican lager-style beer (such as Corona) 12 ounces muenster or Monterey Jack, grated (about 3 1/2 cups) 4 ounces sharp white Cheddar, grated (about 1 1/2 cups) Instructions: Pour oil to a depth of 2 inches into a medium saucepan. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. In a small bowl, mix the lime zest and 3/4 teaspoon salt together. Working in batches, fry the tortilla wedges until golden and crisp, about 1 minute, and transfer them to a paper towel-lined baking sheet with a slotted spoon. Sprinkle the chips with the lime salt while they are still hot. Set aside. Heat 1 tablespoon canola oil in a 10-inch cast-iron or ovenproof skillet over medium-high heat. Add the onions, jalapeno and a pinch of salt and cook until the onions just start to brown, about 5 minutes. Add the tomato and cook until softened, about 1 minute. Add the beer and cook until all the liquid has evaporated, about 7 minutes. Remove the skillet from the heat. Toss the muenster and Cheddar together and add them to the skillet. Stir once or twice to combine. When ready to serve, preheat the broiler. Place the skillet under the broiler until the cheese is bubbling and lightly browned on top, 2 to 3 minutes. Serve hot with the chips. ","[Rioja, Tempranillo, Garnacha, Barbera]" 45641,"Berry Eyeball Punch 3 cups blackberries 18 canned lychees (from one 20-ounce can), plus 3/4 cup syrup from the can 1/4 cup fresh lemon juice 2 cups sweetened acai juice 1 cup blueberry juice cocktail 18 large blueberries 3 cups lemon-lime soda 1 cup spiced rum or gin (optional) Instructions: Puree the blackberries, lychee syrup and lemon juice in a blender. Strain through a fine-mesh sieve into a pitcher, pressing on the solids with a rubber spatula. Add the acai juice and blueberry juice. Refrigerate until chilled, at least 2 hours. Gently push a blueberry into the cavity of each lychee. Transfer the punch to a punch bowl or pitcher and add the stuffed lychees, then gently stir in the lemon-lime soda and rum, if using. Serve over ice. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 45642,"Chestnut Parfait 1 cup raw sugar 1/4 cup water 1 can boiled chestnuts 2 teaspoons Grand Marnier 1/3 loaf pound cake, torn 8 tablespoons Marsala 8 tablespoons sweetened whipped cream Caramel sauce 1 package blackberries Walnuts Instructions: Make a simple syrup by combining the raw sugar and water in a saucepan and cooking over low heat until the sugar is dissolved. Remove from the heat and let cool. Next, drain the water from the canned chestnuts. Place in a food processor and puree. Add the simple syrup and Grand Marnier, to taste, while blending (chef's tip: make it a bit sweeter then you like). Lay the torn chunks of pound cake in the bottom of 4 serving glasses. Add 2 tablespoons of Marsala to each and then some chestnut puree on top of the poundcake. Refrigerate for 1 hour. After removing it from the refrigerator, add layers of the whipped cream and caramel sauce. Top with blackberries and walnuts before serving. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 45643,"White Tea and Rum Cocktail with Honey-Lime Syrup 1/2 cup clover honey Peel of 1 lime
2 ounces brewed white tea, cooled 1 ounce white rum
1/2 ounce fresh lime juice
1 lime slice, for garnish
Instructions: For the honey-lime syrup: Bring the honey, lime peel and 1 cup water to a boil in a small saucepan; cook until reduced slightly. Transfer the syrup to a container with a lid and refrigerate until cold, about 30 minutes. Remove the peel before using. (Makes about 1 1/3 cups; cover and refrigerate extra syrup for up to 1 week.) For the white tea and rum cocktail: Combine the tea, rum, lime juice, 1/2 ounce of the honey-lime syrup and some ice cubes in a cocktail shaker. Shake for 10 seconds. Strain into a martini glass and serve straight-up. Float a lime slice on top. ","[Prosecco, Sauvignon Blanc, Pinot Grigio, Moscato]" 45644,"Turmeric Tofu Noodles One 10-ounce package (about 330 grams) firm tofu, dried of moisture on a clean kitchen towel and cut into bite-sized pieces 1 tablespoon brown rice miso
1 tablespoon toasted sesame oil\u202f
1 teaspoon ground turmeric
1 tablespoon toasted sesame oil 2 tablespoons peeled and finely grated fresh ginger
2 tablespoons tamari or soy sauce\u202f
4 ounces mushrooms, brushed of any dirt and thinly sliced\u202f(I use half button mushrooms and half oyster mushrooms)
4 ounces mushrooms 2 medium cloves garlic, finely chopped
1 tablespoon finely chopped cilantro stems
1 1/2 pounds (about 600 grams) pak choi (bok choy), rinsed, each leaf sliced in half lengthwise\u202f
4 cups boiling hot water 3 tablespoons brown rice miso
Four 5.3-ounce packages cooked udon noodles or gluten-free soba buckwheat noodles (I use Amoy Straight to Wok Udon Thick Noodles)
2 tablespoons roughly chopped fresh cilantro 2 scallions, green and white parts, thinly sliced
1 or 2 red chilies (for desired heat), deseeded and finely chopped\u202f
Hot sauce, such as sriracha, for serving, optional\u202f
1 lime, cut into wedges, for serving
Instructions: For the tofu croutons: Preheat the oven to 400 degrees F (200 degrees C). Place the tofu in a bowl and add the miso, sesame oil and turmeric. Gently mix to coat.
Spread evenly onto a baking sheet and bake until they are firm and starting to crisp on the edges, about 20 minutes. Set aside.
For the soup: Heat the sesame oil in a large high-sided saut pan or wok and saut the ginger, tamari, mushrooms and garlic until the flavors infuse and heat together, about 4 minutes (do not let them burn).
Add the cilantro and bok choy and saut until just wilted, 1 to 2 minutes.
For the broth: Add the water and miso to a heatproof pitcher or liquid measuring cup and stir until dissolved.
Add the noodles to the pan with the sauted vegetables, then pour over the broth and gently mix it all together. Turn off the heat. Divide the soup between 4 bowls.
For the topping: Top each bowl with a quarter of the baked tofu pieces. Then sprinkle over the cilantro, scallions, chiles if using, a drizzle of hot sauce and a squeeze of lime.
Eat while it is nice and hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45645,"Singang 2 1/2 ounces wet tamarind paste 3 ounces shallot 1 1/2 ounces garlic 1 1/2 ounces fresh ginger 1 ounce fresh galangal 1 ounce chopped fresh lemongrass 1/2 ounce raw candlenuts or raw macadamias 1 tablespoon ground coriander 1/2 tablespoon white pepper 1 teaspoon ground turmeric 1/2 cup coconut oil Four 7-ounce cod fillets, skinless
24 raw medium tail-on shrimp, peeled and deveined 3 1/2 ounces sliced red pepper 3 1/2 ounces sliced yellow onion 6 tablespoons sugar 4 tablespoons gluten-free chicken base, or to taste
12 cherry tomatoes, halved 2 scallions, cut into 1/4-inch pieces
8 good sprigs Thai basil
Store-bought Asian fried red onions, for topping Instructions: Blend tamarind and 8 cups water in a blender and set aside. Blend the shallot, garlic, ginger, galangal, lemongrass, candlenuts, coriander, white pepper, turmeric and 1 cup water in a blender until smooth and set aside. Heat coconut oil in a stew pan at medium heat and add shallot mixture. Simmer for approximately 2 minutes. Add cod fillets to pan. Cook for 1 minute, then add the tamarind water and allow to cook approximately 10 minutes. Add the shrimp, red pepper, onion, sugar, chicken base, tomatoes and scallions to the boiling broth in the pan and simmer until shrimp is cooked, 2 to 3 minutes. Transfer to a serving dish and garnish with fresh Thai basil and fried onion on the top. ","[Syrah, GSM Blend, Tempranillo, Pinot Noir]" 45646,"Pineapple Quesito 2 tablespoons unsalted butter 2 tablespoons brown sugar 2 cups fresh pineapple, chopped into small pieces 1 vanilla bean, split and seeds scraped out 1/2 cup (4 ounces) cream cheese, room temperature 2 teaspoons sugar 1 teaspoon vanilla extract Pastry: 2 sheets puff pastry, thawed Egg wash (1 egg beat with 1 tablespoon water) Sugar, for sprinkling on the pastry Confectioners' (powdered) sugar for dusting the baked pastry Instructions: To make the quesitos: Preheat oven to 400 degrees F. Line two baking trays with parchment paper. In saucepan melt the butter over medium heat; add the brown sugar, pineapple and vanilla bean, with the seeds. Cook until the pineapple is tender and the juices have thickened to a syrup. Remove from heat and allow to cool slightly while you make the cheese filling. To make cheese filling: In a bowl mix together the cream cheese, sugar and vanilla until smooth. Cut the puff pastry into 4- to 5-inch squares, depending on the size of the puff pastry sheet you have. Spread the cheese filling in the middle of each piece of pastry. Place the pineapples over the cheese filling. Brush the points of the pastry with the egg wash. Fold one side over the filling, and then tuck the other point under the pastry, to create a roll. Tuck the points under the filled pastry, which will puff up high and keep the filling in the center. Brush with more egg wash and sprinkle generously with sugar. Bake for about 25 minutes or until golden brown and crisp. You may have to rotate the two trays, top to bottom and back to front, to make sure they are baking evenly. They will be light and puffy when they are done. Allow them to cool. Dust with confectioners' sugar. They are fantastic with a cup of coffee. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 45647,"Tuna Medallions with Bacon Vinaigrette, Pineapple Sauce, and Fresh Wasabi 4 ounces sushi-grade tuna, cut into rectangular shape 1 ounce olive oil 1 tablespoon butter 1 ounce thinly shaved julienne of fennel 1 ounce of julienne of shiitake mushrooms 1/2 ounce scallion greens, julienned 1 ounce fresh wasabi 1/2 tablespoon Dijon mustard 2 tablespoons rice wine vinegar 3 tablespoons rendered bacon fat, warm 1 tablespoon soy sauce 1 pineapple Instructions: Sear the tuna for 20 seconds on each side in a hot pan with the oil. The tuna should be seared on the outside and very rare in the middle. Hold at room temperature For the vegetables: Melt the butter in a small sauce pot and add the 3 vegetables. Cook for 20 seconds and season with salt and pepper. Hold warm. For the wasabi: Peel off outer bark with vegetable peeler. Grate in circular motion with small hand grater. For the vinaigrette: Blend mustard and rice wine vinegar with hand blender. Add warm bacon fat. Add soy sauce. Reserve warm For the sauce: Peel and cut pineapple into small chunks and pass through juicer. Reduce over low heat to syrupy consistency. Reserve at room temperature. Assembly: Slice the tuna rectangles into 14 equal slices. Arrange 7 on each plate. Place a small mound of vegetables at the top of the plate. Dot each tuna slice with a small ball of grated wasabi. Spoon the bacon vinaigrette along the border of the tuna. Place a spoonful of pineapple sauce at the bottom of the plate. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Sparkling Shiraz]

" 45648,"Porcupine Meatballs 1 scallion, roughly chopped 2 teaspoons peeled, chopped fresh ginger 3 tablespoons fresh cilantro 1/2 pound ground pork (preferably pork butt) 1 1/2 teaspoons dry sherry or vermouth 1 1/2 teaspoons toasted sesame oil 1 1/2 teaspoons hot Asian chili sauce (Sriracha) Freshly ground black pepper 1 large egg 1 3-ounce package Oriental-flavor ramen noodles, with seasoning packet Vegetable oil, for frying Salt Sweet chili sauce, for dipping Instructions: Pulse the scallion, ginger and cilantro in a food processor until finely chopped. Add the pork, sherry, sesame oil, hot chili sauce, 1/4 teaspoon pepper, the egg and half (1 1/4 teaspoons) of the ramen seasoning; process until smooth. Refrigerate the mixture for 15 minutes.
Heat 4 inches of vegetable oil in a medium heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees.
Soak the ramen noodles in a bowl of hot tap water for 5 minutes, flipping once; they should be pliable enough to pull apart without breaking. Drain well and pat dry. Carefully pull the strands apart; cover with plastic wrap.
With dampened hands, shape 1 scant tablespoon of the pork mixture into a ball. Wrap and press some noodles around the ball, letting a bit of meat show through. Repeat with the remaining meat and noodles.
Fry the meatballs in the hot oil in batches, adjusting the heat as needed, until the noodles are crisp and golden brown and the meat is cooked through, about 2 minutes. Transfer to a paper-towel-lined plate to drain; season with salt. Serve with sweet chili sauce for dipping.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45649,"Chicken Italiano 4 boneless chicken breasts (7 ounces each) Salt and pepper 12 ounces Sauteed spinach 1 red pepper, roasted, peeled and quartered 12 ounces goat cheese 8 ounces Parmesan 6 ounces flour 2 eggs 1/2 cup milk Bread crumbs 4 teaspoons chopped Italian parsley 4 ounces Romano 2 teaspoons granulated garlic 6 ounces olive oil Instructions: Preheat oven to 350 degrees F. Pound chicken and season each breast with salt and pepper. Top chicken with spinach, red pepper, goat cheese, Parmesan, salt and pepper, to taste. Roll chicken with ingredients inside. Lightly dust each piece of chicken with flour. Whisk eggs and milk in bowl. Roll chicken in milk-egg mix. Combine bread crumbs, parsley, Romano, garlic, salt and pepper in a separate bowl. Roll chicken in bread crumb mixture. Heat skillet to low-medium and add olive oil. Lightly saute the chicken until golden brown on both sides. Bake for 12 to 15 minutes or until done. ","[Barolo, Chianti, Barbaresco, Rioja]" 45650,"Cuban Sandwich 12-inch long Cuban bread 1/2 teaspoon mayonnaise 1/2 teaspoon mustard 3 ounces serrano ham, thinly sliced 3 ounces roasted pork, thinly sliced 1/2- ounce pickle slices 3 ounces Swiss cheese, thinly sliced Instructions: Cut bread in half, vertically down the center, with a serrated knife. This will create 2 (6-inch) halves. Take both 6-inch halves and slice horizontally down the center, making a top and bottom loaf. Spread a thin layer of mayonnaise on each top half and a thin layer of mustard on each bottom half. Arrange the ham and pork evenly on each half, then stack the pickle slices and cheese on each half. Grill the sandwiches in a buttered sandwich press until they are flat, the bread is browned, and the cheese has melted. Cut each sandwich in half and serve at once. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 45651,"Polenta Sunrise Vegetable oil for coating the baking dish 2 3/4 cups water 3/4 teaspoon kosher salt 1/2 cup polenta 1/3 cup heavy cream 1/2 cup Parmesan cheese 1 1/4 cups drained, julienned oil-packed sun-dried tomatoes 3 tablespoons chopped fresh basil 1 tablespoon balsamic vinegar 3/4 teaspoon minced garlic 1/8 teaspoon pepper Instructions: Brush an 8-by-8-by 2 1/2-inch glass baking dish with the oil. Bring the water and kosher salt to a boil in a heavy, medium saucepan over medium heat. Add the polenta using a whisk to incorporate. Reduce the heat. Let simmer for about 10 minutes, stirring frequently. Add the cream, using a whisk to incorporate. Cook until the consistency is soft and thick, about 10 minutes. Remove from the heat and add the Parmesan cheese, using a whisk to incorporate. Pour the polenta into the prepared baking dish and spread evenly into the dish using a large spatula or the back of a large spoon. Refrigerate until chilled. To make the salsa: Mix the sun-dried tomatoes, basil, balsamic vinegar, garlic, and pepper together in a small bowl. To assemble: Preheat the oven to 300 degrees F. Trim the edges of the polenta and cut into 36 squares. Top each square with 1/2 teaspoon of the salsa. Place on a foil- or parchment paper-lined baking sheet. Bake until slightly warm, 8 to 10 minutes. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 45652,"Chicken Tagine With Olives and Apricots 6 chicken quarters, excess fat trimmed Kosher salt 2 lemons 1/4 cup extra-virgin olive oil 3 tablespoons unsalted butter 1 small onion, finely chopped 2 cloves garlic, chopped 1 teaspoon ground ginger 1 teaspoon ground coriander 1 teaspoon paprika 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper 1/4 teaspoon crushed saffron threads Freshly ground black pepper 1/2 cup finely chopped fresh cilantro 1/2 cup finely chopped fresh parsley 1/2 cup dried apricots, sliced in half crosswise 2 tablespoons honey 1/4 cup blanched almonds 1 1/2 cups small green Greek or Picholine olives, pitted Cooked couscous, for serving (optional) Instructions: Sprinkle the chicken all over with 2 teaspoons salt. Refrigerate, uncovered, at least 30 minutes or up to 8 hours.
Meanwhile, thinly slice 1 lemon; spread out the slices and sprinkle generously with salt on both sides. Stack the slices on a plate and let stand at room temperature, at least 20 minutes and up to 3 hours. Pat the chicken dry. Heat a large Dutch oven over medium-high heat and add 3 tablespoons olive oil. When the oil shimmers, add half of the chicken, skin-side down; cover and cook until the skin is golden brown, 5 to 7 minutes. Transfer to a platter. Repeat with the remaining chicken. Discard the excess oil.
Add the butter, onion, garlic, ginger, coriander, paprika, cumin, cinnamon, cayenne, saffron and 1/2 teaspoon black pepper to the pot. Cook over medium heat, stirring, until the onion softens, about 5 minutes; stir in the cilantro and parsley. Push the onion mixture to one side, then add the chicken to the pot, skin-side up. Spoon some of the onion mixture over the chicken and add 2 cups water. Bring to a boil, then reduce the heat to low; cover and gently simmer, 30 minutes.
Meanwhile, combine the apricots, 1 cup water and the honey in a medium saucepan over medium heat; cover and cook until the apricots are plump, about 15 minutes. Uncover and cook until the liquid is syrupy, about 15 more minutes; set aside. Cook the almonds in the remaining 1 tablespoon olive oil in a skillet over medium heat, stirring occasionally, until golden brown. Set aside on paper towels.
Chop the salted lemon slices into small pieces; add to the pot with the chicken along with the olives and the juice of the remaining lemon. Cover and continue cooking until the chicken is tender, about 20 more minutes. Arrange the chicken on a platter. Top with the olive sauce, apricot mixture and almonds. Serve with couscous.
","[Rhone Blends, Rioja, Barbera, Tempranillo]" 45653,"Chocolate Stout Affogato Egg Cream 2 ounces coffee liqueur, such as Kahlua 16 ounces plain seltzer One 12-ounce bottle stout or chocolate stout, such as Guinness 1 pint chocolate ice cream, slightly softened Instructions: In each of 4 tall glasses, add 1 tablespoon coffee liqueur. Pour in 1/2 cup seltzer. Divide the beer among the glasses and stir to combine.
Add 1 or 2 scoops of ice cream to each glass. Drink immediately or allow to sit a few minutes to let the ice cream melt in the glass. Enjoy! ","[Stout, Porter, Brown Ale, Barleywine]" 45654,"Sabana Chimichurri Salad 1/2 pound white mushrooms, cleaned and quartered 2 tablespoons olive oil 1 tablespoon chopped garlic 1/4 cup red wine vinegar 2 bunches watercress, washed and stems trimmed 1 carrot, julienned 1 red bell pepper, julienned 1 small jicama, peeled and julienned 2 (8-ounce) beef tenderloin filets 2 teaspoons vegetable oil Chimichurri Dressing, recipe follows 1 tablespoon butter 2 eggs Salt and freshly ground black pepper 1 teaspoon chopped garlic 1/4 teaspoon red chili flakes 1 tablespoon chopped parsley 3 ounces red wine vinegar 8 ounces olive oil Salt Instructions: In a small hot skillet, saute the mushrooms in olive oil. Add the chopped garlic and then deglaze the pan with red wine vinegar. Remove from the heat and cool. Meanwhile, in a large bowl, mix together the watercress, carrot, red bell pepper, and jicama. Add the cooled mushrooms and toss lightly to combine. Set aside. To flatten the steaks, coat 4 (15 by 12-inch) sheets of plastic wrap or parchment paper with 1/2 teaspoon of vegetable oil each. Sandwich each tenderloin, with the grain running vertically, between 2 sheets (with the oiled side facing the meat). Flatten each steak with the flat side of a heavy cleaver or mallet, using steady, even sweeping strokes from the center out as you would roll pie dough, until the steak is a thin oval of about 14 by 10 inches. It should be thin like a blanket, hence the name sabana. This process takes about 5 minutes per steak. Preheat a lightly oiled very large nonstick skillet or cast-iron pan over high heat. Peel the paper off the steaks and brush both sides with the Chimichurri Dressing. Sear steaks, 1 at a time, in the hot pan, about 1 to 2 minutes per side. The cooking time will not be long because the steaks have been pounded so thin. Melt the butter in a small hot skillet. Crack the eggs into the pan and season with salt and pepper, to taste. Cook eggs sunny side up. To serve, place 1 steak on a large serving plate. Toss the salad with the remaining Chimichurri dressing to coat; serve the salad over the steak. Slide a fried egg on top of each and serve. In a small bowl, whisk together all ingredients. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Garnacha]" 45655,"Basic Pesto 8 cups packed fresh basil 1/2 cup pine nuts, toasted 2 to 4 cloves garlic Kosher salt 1 cup extra-virgin olive oil 1/2 cup finely grated Parmesan cheese Instructions: Pulse the basil, pine nuts, garlic and 1/2 teaspoon salt in a food processor or blender until the basil is finely chopped. With the machine running, gradually add the olive oil and puree until emulsified. Stir in the Parmesan. To store, transfer to a container, cover and refrigerate up to 5 days. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 45656,"Frogmill Meringue Gateau 4 eggs 1/2 cup superfine sugar 1 cup flour, sifted Pinch salt 3 3/4 cups milk 6 egg yolks 3/4 cup superfine sugar 3/4 cup flour 1 teaspoon almond extract 6 egg whites 1/4 teaspoon almond extract 2 cups sugar 4 tablespoons Creme de Cacao 4 tablespoons almond slivers Confectioners' sugar for dusting, sifted Instructions: To make sponge cake: Place the eggs and sugar into a bowl standing over hot water and whisk until the mixture is pale and thickened (about 5 minutes). Remove from the heat and whisk for 2 minutes more. Fold in the sifted flour and add the salt. Pour into an 8-inch cake tin which has been greased, sugared and floured. Bake in a 375 degree oven for 25 minutes. Cool on a cake rack. To make pastry cream: Heat milk until boiling. Mix the egg yolks with the sugar and when well combined add the flour. Whisk until smooth and then gradually add the hot milk. Place the pastry cream back into the saucepan over a gentle heat and whisk until cream comes to a boil and thickens. Flavor with almond extract and then lower heat and allow to cook 10 minutes. Remove from heat and cool placing a piece of buttered waxed paper over the surface to prevent a skin from forming. To make meringue: Beat the egg whites until stiff peaks form. Flavor with almond extract and then fold in the sugar. This mixture should be very thick. To garnish: Preheat oven to 500 degrees. Cut cake into 3 layers. Soak bottom and middle layer with creme de cacao. Spread the bottom and middle layers of the cake with the cooled pastry cream and sprinkle with the almond slivers. Reform the cake and place onto a large round oven dish. Spread cake with a thin layer of meringue. Fill a large piping bag with a rose shaped tip and pipe meringue in vertical loops around the sides and on top of the cake. Dust cake with sifted confectioners' sugar and place into oven for 3 minutes to lightly brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 45657,"Beef Stroganoff 4 teaspoons canola oil 1 pound top round, London broil, or flank steak, thinly sliced 1 small onion, thinly sliced Two 8-ounce packages white button mushrooms, cleaned, stemmed, and sliced (about 5 cups)
2 cloves garlic, minced 1 tablespoon all-purpose flour 2 cups low-sodium beef broth 1/2 cup dry red wine 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 2/3 cup plain Greek-style nonfat yogurt 4 cups cooked whole-wheat egg noodles 4 teaspoons minced fresh parsley Instructions: Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Transfer the meat with its juices to a plate. Heat the remaining 2 teaspoons of oil in the skillet over medium-high heat. Add the onions and cook, stirring, until soft and translucent, about 3 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are soft and have released most of their water, about 5 minutes. Return the beef and juices to the pan and stir to incorporate. Sprinkle with the flour and stir until well combined. Add the beef broth, wine, salt, and pepper and bring to a boil. Reduce the heat and simmer until the mixture thickens and reduces slightly, 5 minutes. Stir in the yogurt and cook for 1 minute more. Spoon the mixture over the noodles and garnish with parsley.
Excellent source of: Copper, Folate, Iron, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin B6, Vitamin B12, Vitamin K, Zinc
Good source of: Fiber, Magnesium ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 45658,"Chicken Quesadillas 12 large flour tortillas 2 tablespoons olive oil 2 1/2 cups grated cheese (Monterey Jack is the best) 2 pounds skinless chicken breasts Pico de Gallo, for serving, recipe follows Salt and pepper 2 tablespoons taco or Cajun seasoning mix 1 large onion, cut in half and then into slices 1 green bell pepper, seeded and sliced into strips 1 red bell pepper, seeded and sliced into strips 1 yellow bell pepper 12 tablespoons butter, for frying 12 Roma tomatoes (slightly under ripe is fine) 3 yellow or red onions 2 cups fresh cilantro leaves 2 to 3 jalapenos 1 lime Salt Instructions: Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside. Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside. Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla. When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings. Cut each quesadilla into wedges and serve with Pico de Gallo. Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro. Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl. Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 45659,"Honey Buttermilk Pavlova 4 large egg whites 1 cup granulated sugar
1 teaspoon buttermilk
1 teaspoon cornstarch
2 tablespoons honey
2 teaspoons vanilla extract
2 cups heavy cream
1 tablespoon confectioners' sugar
1 cup finely diced fresh mango 1 cup finely diced fresh pineapple 1/2 cup fresh blueberries
2 kiwis, finely diced
Instructions: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Place the egg whites in the bowl of an electric mixer fitted with a whisk attachment. Whip on medium-high speed until stiff, about 3 minutes. Add the granulated sugar 1 tablespoon at a time, mixing well after each addition. The egg whites should look very thick and hold a soft peak. Turn the mixer off and add the buttermilk, cornstarch, 1 tablespoon of the honey and 1 teaspoon of the vanilla. Mix on low just to combine. Dollop the egg white mixture onto the center of the prepared baking sheet. Pushing outwards with a small offset spatula, spread the mixture into a circle about 9 inches in diameter. Bake until set and slightly golden, about 1 hour. Cracking on the outside of the pavlova is normal. Allow to cool completely on the baking sheet before removing, about 2 hours Meanwhile, pour the heavy cream into the bowl of an electric mixer fitted with a whisk attachment. Add the confectioners' sugar and remaining 1 teaspoon vanilla extract. Whip on high until soft peaks form, 2 to 3 minutes. Chill until ready to serve. Add the mango, pineapple, blueberries and kiwis to a mixing bowl and toss gently to combine. Carefully lift the pavlova from the parchment and place on a serving platter. Dollop the whipped cream onto the center. Use a small offset spatula to spread the cream outwards, leaving a slight rim of exposed pavlova on all sides. Top the cream with a mound of fresh fruit. Drizzle the pavlova with the remaining 1 tablespoon honey and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 45660,"Chocolate Pancakes with Caramel Strawberry Sauce One 10-ounce bag frozen strawberries (about 2 cups), thawed 1/2 cup sugar 1/4 teaspoon kosher salt 1/4 teaspoon vanilla extract 1 1/3 cups all-purpose flour (see Cook's Note) 1/3 cup unsweetened Dutch-process cocoa powder 1/4 cup cornstarch 6 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon kosher salt 1/4 teaspoon baking soda 1 1/4 cups milk 3 tablespoons unsalted butter, melted 2 large eggs 1 teaspoon vanilla extract 1 1/4 cups finely chopped white chocolate (about 7 ounces) Instructions: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm. For the sauce: Combine the strawberries, 1/3 cup of the sugar and the salt in a bowl and toss to coat. Let stand for 10 minutes, toss again and mash half the berries with a potato masher or fork; set aside. Combine the remaining 2 tablespoons plus 2 teaspoons sugar with 2 tablespoons water in a medium skillet and bring to a simmer over medium-high heat, stirring to dissolve the sugar. Continue cooking and stirring until the syrup turns medium amber in color, about 2 minutes. Remove the pan from the heat and add the strawberry mixture (it will bubble up). When the bubbling stops, return the pan to medium heat and continue cooking, stirring often, until the sauce thickens slightly and the caramel is completely dissolved, 2 to 2 1/2 minutes. Stir in the vanilla and pour sauce into a serving bowl; keep warm. For the pancakes: Whisk the flour, cocoa powder, cornstarch, sugar, baking powder, salt and baking soda together in a medium bowl. Whisk the milk, butter, eggs and vanilla together in another bowl. Add the wet ingredients to the dry ingredients and stir until just incorporated (it's okay if there are some lumps). Let the batter rest for 5 minutes.
Heat a large nonstick skillet over medium heat. Ladle a 1/4 cup of the batter into the skillet, spreading it into a 5-inch round; repeat to make a second pancake. Cook until the pancakes are golden on the bottom and bubbly on top, about 45 seconds. Flip the pancakes and cook until the undersides are golden and batter is cooked through, about 30 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes.
When ready to serve, stack 3 pancakes on each plate, layering 1 1/2 tablespoons white chocolate between each pancake and on top (you should have 4 stacks). Serve with warm Caramel Strawberry Sauce. ","[Merlot, Cabernet Franc, Pinotage, Tempranillo]" 45661,"Lobster Stuffed with Mashed Potatoes 2 live 1 1/2 pound lobsters Salt to taste Pepper to taste 6 ounces melted butter 2 tablespoons lemon juice 1 cup water 2 lemon wedges 2 wooden skewers soaked in cold water 2 medium potatoes 4 ounces butter 1/2 cup heavy cream 2 tablespoons sour cream 1 teaspoon scallions 1 teaspoon salt 1/2 teaspoon pepper 1 1/2 quarts water Instructions: Wash live lobsters under cold water, leaving rubber bands on claws. To kill a lobster sever its spinal cord (this is the least painful method). Deaden its sense of pain by thrusting the tip of the knife between the lobster's eyes and continue moving downward into the natural breach where the head and front abdominal shells meet. Turn lobster around and split downthe tail, but do not cut in half. Discard stomach. Remove rubber bands from claws. Place lobsters on baking dish or baking pan. Insert wooden skewers through the length of tails. Season with salt, pepper and 2 ounces of butter. using a pastry bag with a star tip, pipe mashed potatoes (see Mashed Potato recipe) into front cavity and bake in 375 degree oven for about 15 minutes. Serve lobster with melted butter and lemon wedges. For the mashed potatoes: Dice potatoes into 1-inch cubes. Place 1 1/2 quarts of water in medium-size pot over high heat. When the water boils, add the potatoes. Cover and cook until fork-tender. When potatoes are cooked, drain well using a colander. While the potatoes are draining in colander, melt butter in small pot. Add heavy ceam to butter. Bring butter and cream to a boil. Remove from stove. Place drained potatoes in a mixing bowl. Set electric mixer to medium speed and proceed wihpping potatoes. With machine running, slowly add heavy cream and butter. Whip potatoes until smooth (approximately 4 to 5 minutes). Stop machine and remove bowl. Fold in sour cream and scallions. Add salt and pepper. Place a star tip on pastry bag. Place potatoes in pastry bag. Pipe mashed potatoes into front cavity of lobster (see Lobster Recipe) and bake in 375 degree oven for 15 minutes. Yield: 2 servings ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45662,"Danish Snails 1/2 batch Danish pastry 1/2 stick butter 1/2 cup light brown sugar 3/4 cups chopped pecans or walnuts Cinnamon Egg wash Water icing Instructions: Roll dough to a 12 by 20-inch rectangle. Spread with soft butter and sprinkle with brown sugar, pecans, and cinnamon. Roll up from 20-inch side, and cut into 12 pieces. Place pieces, cut side up, in muffin pans lined with paper muffin cups. Proof percent and egg wash. Bake at 375 degrees about 25 minutes. Cool and drizzle with water icing. ","[Chardonnay, Riesling, Gewrztraminer]" 45663,"Chocolate-Raspberry Layer Cake One 12-ounce bag frozen unsweetened raspberries, thawed Butter, for greasing the pans All-purpose flour, for dusting One 18.25-ounce box chocolate cake mix, such as Betty Crocker Super Moist Chocolate Fudge 1 1/2 cups semisweet chocolate chips, such as Ghirardelli 1/2 cup vegetable oil 3 large eggs, at room temperature 1 1/2 cups powdered sugar 1 cup unsweetened cocoa powder 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup (4 ounces) cream cheese, at room temperature 1/3 cup sour cream, at room temperature Fresh raspberries or chocolate curls, for garnish Instructions: For the puree: Place the raspberries in a blender and blend until smooth (yields 1 1/4 cups of puree). Remove 1/4 cup of puree and reserve. For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour the bottom and sides of two 8- or 9-inch round nonstick baking pans. Set aside. Place 1 tablespoon of the cake mix and the chocolate chips in a small bowl. Toss until the chocolate chips are coated. In a large bowl, combine the remaining cake mix, 1 cup of the raspberry puree, vegetable oil, eggs and 1/4 cup water. Using an electric hand mixer, blend on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula as needed. Mix in the chocolate chips. Divide the batter between the prepared pans and bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes. Cool the pans on a wire rack for 15 minutes. Remove the cakes from the pans and cool completely on a wire rack, about 1 hour. For the frosting: In a large bowl, combine the powdered sugar, cocoa powder, butter, cream cheese and sour cream. Using an electric hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute. In a small bowl, mix together 3/4 cup of the frosting and the reserved 1/4 cup puree until smooth. To assemble the cake: Place one cake layer, flat side-up, on a cake stand. Using a spatula, spread the raspberry-chocolate frosting over the cake layer leaving a 1/2-inch border. Place the other cake layer on top. Frost the top and sides of the cake with the remaining chocolate frosting. Decorate with fresh raspberries or chocolate curls. Using a damp knife cut the cake into wedges and serve. Cake can be made 1 day in advance. Refrigerate in an airtight plastic container. Allow the cake to stand at room temperature for 1 hour before serving. ","[Pinot Grigio, Moscato, Chianti, Cabernet Sauvignon]" 45664,"Anise and Pear Bubbly 2 cups pear nectar 1 cup pear liqueur (recommended: Poire William) 2 star anise 4 bottles Prosecco 16 cranberries Instructions: In a small saucepan over moderate heat, add the nectar, pear liqueur and star anise. Bring up to a boil and turn heat off. Allow to steep for 5 minutes, then discard the star anise. Cool to room temperature and chill until ready to use. To serve, drop 1 cranberry to the bottom of each champagne coupe or flute. Add 2 tablespoons of the spiced pear mixture for coupe glasses and 3 tablespoons for the flute glasses. Top with Prosecco and enjoy! ","[Prosecco, Moscato, Cava, Vinho Verde]" 45665,"Coconut Macaroons Crisco? Flour No-Stick Spray 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1 large egg white, beaten 1 (14 oz.) pkg. (5 1/3 cups) flaked coconut 2 tsps. vanilla extract 1/2 tsp. almond extract Instructions: HEAT oven to 325 degrees F. Line baking sheets with foil. Spray foil with flour no-stick cooking spray. COMBINE sweetened condensed milk, egg white, coconut and vanilla and almond extracts in large bowl; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets. BAKE 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets to wire rack. Macaroons will stick if allowed to cool on baking sheet. VARIATION MACAROON KISSES: PREPARE and bake as above. Press solid milk chocolate candy piece into center of each macaroon immediately after baking. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 45666,"Roasted Salmon with Black Pepper and Ginger on Celery Root Puree 4 salmon fillets, about 3/4-inch thick, 6 or 7 ounces each Salt 2 tablespoons (1-ounce) unsalted butter, melted 1 1/2 tablespoons crushed black peppercorns 1 1/2 tablespoons chopped fresh peeled ginger 6 tablespoons (3 ounces) unsalted butter 3 shallots, chopped 2 garlic cloves, chopped 1 plum tomato, peeled, seeded, and chopped 2 cups kosher for Passover Cabernet 1 tablespoon balsamic vinegar 1 cup water Salt Freshly ground pepper 2 tablespoons olive oil 1 recipe Celery Root Puree, recipe follows Instructions: Season the salmon lightly with salt, brush the top with a little melted butter, and immediately sprinkle evenly with the crushed pepper and chopped ginger. Drizzle the remaining butter over. If you wait too long, the butter will harden and the mixture won't stick. Refrigerate, covered, until needed. Preheat the oven to 500 degrees F. Prepare the sauce: In a small saute pan, melt 2 tablespoons butter until foamy. Over medium heat, saute the shallots and garlic until the shallots are translucent, 2 to 3 minutes. Stir in the tomato and cook 1 or 2 minutes longer. Pour in the wine and vinegar, turn up the heat a little, and reduce until 1/2 cup remains. Pour in the water and reduce by half. Strain into a clean pan. Finish the sauce by whisking in the remaining 4 tablespoons butter and season, to taste, with salt and pepper. Keep warm. Brush some olive oil over a baking tray large enough to hold the salmon slices in 1 layer and arrange the salmon on the pan. Roast until medium, about 10 minutes. The salmon should be cooked on the outside, but still moist and slightly underdone on the inside. Presentation: Divide the sauce amoung 4 warm dinner plates. Spoon equal amounts of celery root puree in the center of each plate and place 1 piece of salmon on the top. 1 celery root (about 1 1/2 pounds), peeled, trimmed, and cut into 1-inch cubes 1 or 2 small baking potatoes (about 4 ounces), peeled and cut into 1-inch cubes 1 teaspoon salt 1/2 cup heavy cream 2 tablespoons (1-ounce) unsalted butter Freshly ground white pepper Place the celery root and potato in a medium saucepan and cover with cold water. Season with salt and cook until soft, 15 to 20 minutes. Drain the water and return the celery and potato to the pan. Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until thickened and most of the cream is absorbed, about 10 minutes. Remove from the heat, stir in the butter, and season with salt and pepper, to taste. Puree in a food mill, return to the pan, and keep warm over simmering water. Use as needed. Yield: about 2 1/2 cups (Recipe courtesy Wolfgang Puck, Adventures in the Kitchen, Random House, 1991) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45667,"Rich Nut Cookies 6 tablespoons sugar 1/2 pound (2 sticks) unsalted butter 2 teaspoons vanilla extract 2 cups flour 1/2 teaspoon salt 2 cups finely chopped walnuts Confectioners' sugar Instructions: Preheat oven to 350 degrees F. In a mixer with a paddle attachment combine all the ingredients except confectioners' sugar and mix until smooth. Roll dough into balls about 1-inch in diameter, place on a greased cookie sheet 2 inches apart, and bake for 15 to 20. They should just be turning golden brown. Roll in powdered sugar while still hot. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 45668,"Mulled Wine 2 bottles dry red wine 4 ounces port or brandy 12 whole cloves 4 cinnamon sticks 1 large orange, zested Serving suggestion: Garnish with cinnamon sticks or freshly ground nutmeg. Instructions: Combine ingredients in a large pot and bring to a simmer. Do not allow mixture to boil. Heat for 20 minutes and serve in a large, heat resistant punch bowl. ","[Rhone Blends, Port, Sherry]" 45669,"Grilled Jerk-Style Chicken and Coconut Rice Pilaf with Peas 3 cloves garlic, smashed and chopped 1/2 fresh habanero cl, seeded and coarsely chopped 1/2 medium onion, cut into a small dice 1 tablespoon Chinese five-spice powder 1 teaspoon celery salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon dried thyme Freshly grated nutmeg (about 1/4 teaspoon) Freshly ground black pepper 1/2 cup soy sauce 2 tablespoons canola oil 2 tablespoons malt vinegar 3 scallions, whites thinly sliced, greens cut on the bias and reserved for garnish 1/2 chicken, cut into breast and leg quarters Canola oil, for cooking 1/2 medium onion, sliced Kosher salt 1 cup long-grain white rice 1 cup chicken stock 1 cup coconut milk 2 to 3 sprigs fresh thyme, tied with twine 2 bay leaves Half a 15-ounce can pigeon peas, drained 1/2 cup fresh cilantro leaves, roughly chopped Instructions: For the chicken: Preheat the oven to 400 degrees F. Add the garlic, habanero, onion, five-spice, celery salt, cinnamon, ginger, thyme, nutmeg and 1 tablespoon black pepper to a food processor and pulse until combined and paste-like. Add the soy sauce, oil, vinegar and scallion whites and puree until well-mixed and smooth. Set aside. Arrange the chicken parts in a baking dish and pour half of the marinade over the top, brushing so that all pieces are coated. Set the remaining marinade aside. Marinate the chicken at room temperature for 15 minutes or refrigerate for up to 4 hours. Heat a cast-iron grill pan over medium-high heat. Place the chicken parts in the pan skin-side down and cook for 7 minutes per side. Place the chicken back in the baking dish and baste with the reserved marinade. Place in the oven and roast until the internal temperature reaches 165 degrees F, 15 to 20 minutes. Note that the baking time for the breast may be shorter than the leg. Remove from the baking dish as finished and let rest for a couple of minutes. For the rice: Coat the bottom of a small pot with the oil and sweat the sliced onions with a pinch of salt over high heat until browned. Add the rice and stir to coat. Add the chicken stock, coconut milk, thyme bundle and bay leaves. Stir and season to taste with salt. Bring to a boil then reduce to a simmer and stir in the peas. Cover and cook for 17 minutes. Turn off the heat then remove the bay leaves and thyme bundle. Fluff the rice and mix in the cilantro and scallion greens. Place a large scoop of rice in the center of each plate and arrange the chicken pieces on top.
","[Sangiovese, Pinot Noir, Grenache, Tempranillo]" 45670,"Garlicky Smoked Shrimp 1 cup apple cider 1 cup ketchup 1/2 cup apple cider vinegar 2 tablespoons whole-grain mustard 2 tablespoons brown sugar 2 teaspoons Worcestershire sauce 1 teaspoon smoked paprika 1/2 teaspoon dry mustard 2 pounds medium shrimp, tail on, peeled and deveined 1/4 cup olive oil 1/4 cup fresh flat-leaf parsley leaves, roughly chopped 1/4 cup dry sherry 2 teaspoons lemon zest 1/4 teaspoon crushed red pepper flakes 4 cloves garlic, minced 1 small shallot, minced
Kosher salt Instructions: For the bbq sauce: Simmer the apple cider in a medium saucepan over medium-high heat until reduced by half, about 10 minutes. Add the ketchup, apple cider vinegar, mustard, sugar, Worcestershire, paprika and dry mustard. Bring to a simmer and cook until thickened, about 30 minutes. For the shrimp: Place the shrimp in a resealable plastic bag. Combine the oil, parsley, sherry, lemon zest, red pepper flakes, garlic and shallots in a spouted measuring cup. Pour the mixture over the shrimp. Seal the bag, squeezing out as much air as possible. Place in the refrigerator and marinate, 30 minutes to 1 hour. Sprinkle the oak sawdust chips over the center of the bottom of the smoker and put the rack in place. Remove the shrimp from the wet mixture, do not dry, and place on the rack. Close the lid of the smoker and turn the heat to medium. Smoke the shrimp until fully cooked and pink in color, 10 to 12 minutes. Sprinkle the shrimp with salt and serve with the BBQ sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 45671,"Cheesy Mashed Potatoes 2 1/2 pounds Yukon Gold potatoes, peeled and quartered 3 sprigs fresh rosemary
2 cloves garlic, peeled and smashed
Kosher salt
1 1/2 cups heavy cream, warmed
1/4 cup extra-virgin olive oil
16 ounces fresh mozzarella, shredded
1 cup grated Parmesan Instructions: Place the potatoes, rosemary and garlic in a large saucepan and cover with cold water. Add a handful of salt and bring to a boil over medium-high heat. Boil until fork-tender, about 15 minutes. Drain well and remove the rosemary sprigs. Working over the same saucepan, press the potatoes and garlic through a potato ricer. Add the warmed cream and olive oil. Place the pan back over low heat and stir everything together using a rubber spatula. Add the mozzarella, Parmesan and 1/2 teaspoon salt and continue to stir until the mixture is hot, the cheese is melted and the potatoes are almost stringy in texture--this will take 5 to 10 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Chianti, Barolo]" 45672,"Raspberry Rhubarb Crostata 2 cups all-purpose flour 1/4 cup sugar
1/2 teaspoon kosher salt
1/2 pound (2 sticks) very cold unsalted butter, 1/2-inch-diced
1/4 cup ice water
1/4 cup cornstarch 4 cups (1/2-inch-thick) sliced fresh rhubarb (1 1/4 pounds)
6 ounces fresh raspberries
2/3 cup sugar
1 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice
1 extra-large egg beaten with 1 tablespoon water for egg wash
Turbinado or demerera sugar, such as Sugar in the Raw
Instructions: For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together. Turn onto a well-floured board, cut in half, and form into two disks. Wrap and refrigerate for at least an hour. (Wrap the second dough well and freeze, if not using.) For the filling, place 3 tablespoons of water in small bowl, whisk in the cornstarch, and set aside. In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest, and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat and simmer for 2 minutes. Refrigerate for 30 minutes, until cool. Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper. Roll the pastry to an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1 1/2-inch border all around. Fold the border up over the filling, pleating, if necessary, and pressing lightly. Brush the pastry with egg wash, sprinkle the pastry with turbinado sugar, and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. Cool for 30 minutes and serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 45673,"New Potatoes with Feta 2 1/2 pounds new potatoes, quartered 1/4 cup coconut oil
3 sprigs thyme, leaves picked and chopped
Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1/2 cup crumbled feta
1/4 cup thinly sliced green onions
Instructions: Preheat the oven to 425 degrees F. Place a baking sheet in the oven to preheat while you prepare the potatoes. Toss the potatoes with the oil and thyme on a baking sheet and season liberally with salt and pepper. Roast the potatoes until golden brown and crisp on the outside but fork-tender on the inside, 15 to 18 minutes. Transfer to a large bowl and toss with the feta and green onions. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 45674,"Apple-Honey Pie 1 1/4 cups all-purpose flour, plus more for dusting 2 teaspoons sugar 1/2 teaspoon salt 1 stick cold unsalted butter, cut into small pieces 3 to 5 tablespoons ice water 2 teaspoons apple cider vinegar 6 assorted apples, such as Golden Delicious, Fuji and Honeycrisp (1 3/4 to 2 pounds) 1 to 1 3/4 cups water 1/2 cup plus 2 teaspoons buckwheat honey 1 tablespoon sugar 1 1/2 cups heavy cream 2 large eggs, lightly beaten 2 teaspoons pure vanilla extract 1/4 teaspoon salt Instructions: Make the crust: Whisk the flour, sugar and salt in a medium bowl. Add the butter and work it into the flour with your fingers until it is in small bean-size pieces. Drizzle in 3 tablespoons ice water and the vinegar and stir to moisten. Gradually add up to 2 more tablespoons ice water until the dough holds together when squeezed. Transfer to a sheet of plastic wrap, gather into a disk and wrap tightly. Refrigerate for at least 2 hours or overnight. Meanwhile, prepare the filling: Peel and chop the apples. Put half of the apples in a blender with 1 cup water and puree until smooth. Gradually add the remaining apples and blend until smooth, adding more water 1/4 cup at a time as needed.
Pour the apple mixture into a large nonstick skillet and bring to a simmer over medium heat. Reduce the heat to medium low and simmer, stirring, until very thick and reduced to about 1 1/2 cups, 1 hour 15 minutes to 1 1/2 hours. Let cool. Preheat the oven to 400? F. Roll out the pie dough on a lightly floured surface into a 12-inch round. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge. Prick the bottom and sides of the crust with a fork and refrigerate until firm, about 20 minutes. Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake until the edges of the crust are dry and lightly browned, 15 to 20 minutes. Carefully remove the weights and paper and continue to bake until the bottom of the crust is dry and just starting to brown, 10 to 15 minutes. Transfer to a rack to cool. Reduce the oven temperature to 350? F. Return the apple mixture to the blender along with 1/2 cup honey and the sugar; puree until combined. Add 3/4 cup heavy cream, the eggs, vanilla and salt and pulse until just combined. Pour the mixture into the crust and bake until the filling is puffed and dry to the touch, 1 hour to 1 hour 15 minutes (tent the crust with foil if it is getting too dark). Turn off the oven and let the pie sit inside with the door cracked open, 5 to 10 minutes. Transfer to a rack to cool completely. Make the topping: Beat the remaining 3/4 cup heavy cream and 2 teaspoons honey in a large bowl with a mixer until medium peaks form, 2 to 3 minutes. Spread on the pie. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 45675,"Asian Sesame Chicken Salad 1/3 cup peanut oil 2/3 cups sesame seeds 4 boneless, skinless chicken breast halves, 5 to 6 ounces each, pounded evenly to about half their original thickness Salt and freshly ground black pepper 1 small head Chinese cabbage 1 (2-inch) piece fresh ginger 2 tablespoons fish sauce or soy sauce 2 tablespoons rice wine vinegar 2 tablespoons toasted sesame oil 1 lime 2 (8-ounce) cans sliced water chestnuts 6 scallions 1 medium red bell pepper 10 sprigs cilantro Instructions: Put the peanut oil in a heavy skillet large enough to hold all the chicken in 1 layer without crowding. Put the skillet over medium-low heat. Spread the sesame seeds on a pie plate or waxed paper. Season the breasts with salt and pepper and press into the sesame seeds to coat both sides evenly. Put in the skillet, raise the heat to medium-high, and cook for 5 minutes on each side, gently turning the breasts with a spatula, until the meat is firm and no pink shows in the middle. Reduce the heat if needed to prevent burning.
Meanwhile, trim the bottom 1/2-inch from the cabbage and remove any damaged or withered parts from the tops of the leaves. Cut crosswise into strips no more than 1/2-inch wide. Put into a salad spinner, fill with water, drain and spin the greens dry. Remove any excess moisture with paper towels.
Peel and halve the ginger. Drop down the chute of a food processor with the motor running and puree. Stop the motor and scrape down the sides of the bowl with a rubber spatula. Add the fish sauce, vinegar, and sesame oil. Juice the lime and add the juice to the ginger mixture. Process until the dressing is combined. Add salt to taste.
Open the can of water chestnuts and drain. Trim the scallions and cut the white and green parts crosswise into thin slices. Cut the top from the bell pepper. Stand it upright and cut down inside the four walls, separating them from the center core and seeds. Then cut the walls into thin strips. Coarsely chop the leaves from the cilantro sprigs.
Put the cabbage in a large mixing bowl. Add the water chestnuts, scallions, bell pepper, cilantro, and dressing. Toss well. Cut the cooked chicken into strips no more than 1/2-inch wide. Add to the salad and toss. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45676,"Moroccan Spiced White Fish 1 to 2 pounds whole white fish 1 lemon, juiced 1/4 cup olive oil 2 garlic cloves, chopped 4 tablespoons Moroccan Spice mix, recipe follows 1 tablespoon ground cumin 1 tablespoon ground coriander 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 tablespoon paprika 1 teaspoon turmeric 1 teaspoon ground ginger 1 tablespoon sugar 2 tablespoons kosher salt 2 tablespoons freshly ground black pepper Instructions: Preheat the oven to 400 degrees F.
Score the fish with a paring knife by making several 1-inch slits in the skin on each side, being careful not to cut in too deep. Put the fish on a dish and drizzle with the lemon juice and 1/2 of the oil. Press the garlic into the score marks. Rub the spice mix all over the inside and outside of the fish. Cover with plastic wrap, and allow it to marinate in the fridge for one hour. Heat a skillet large enough to hold the whole fish over high heat until it is almost smoking. Carefully pour the remaining oil into the pan and let it heat. Place the fish in the pan, sear it well on both sides, and then place it in the oven for about 7 minutes, or until the fish flakes easily. Transfer the fish to a serving platter. Combine all ingredients in a small bowl.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45677,"Cornmeal Crusted Skate with Rice Noodle and Pea Salad Lemon Grass Caper Brown Butter Vinaigrette 4 (6-ounce) skate wings 1 cup cornmeal Salt and black pepper to taste Canola oil to cook Rice Noodle and Pea Salad, recipe follows Lemon Grass Caper Brown Butter Vinaigrette, recipe follows Pink peppercorns, for garnish 12 ounces of butter 1/4 cup drained capers 4 stalks minced lemon grass, white part only 1/2 cup lemon juice 2 sliced shallots 2 tablespoons Dijon mustard Salt and black pepper to taste 2 cups rice stick noodles, soaked in hot water 1 cup blanched snap peas 1 cup blanched snow peas 8 Thai basil leaves, chiffonade 1 cup red bell pepper, julienne Juice of 1 lime Brown butter vinaigrette Salt and black pepper to taste Instructions: Season the skate with salt and pepper and dredge in the cornmeal. In a hot nonstick pan add oil and saute skate for about 5 minutes a side until golden brown. Place skate on top of rice noodles. Drizzle with vinaigrette and garnish with pink peppercorns. In a saucepot completely melt butter. On low heat, continue heating butter until a brown color is achieved. This will take about 30 minutes. Quickly deep fry capers in this butter which will puff up, sprinkle with salt and strain on paper towel. Do the same thing with the lemon grass, but place into a tall stainless steel container. The butter should still be hot and brown. Add the juice, shallots and Dijon to the lemon grass. With the blender running, slowly pour the hot butter into the mix to make the vinaigrette. Be careful, the butter will foam up. Add salt and pepper and check for seasoning. In a large bowl, toss everything together with the vinaigrette. Season and taste. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Vermentino]

" 45678,"Tewa Taco 3 pounds ground beef 3 cups stewed tomatoes
2 yellow onions, diced
3 cups shredded romaine lettuce 1 1/2 cups diced tomatoes Red and/or green cl sauce
6 cups finely shredded Cheddar or Jack cheese
Frybread, for serving, recipe follows 4 cups finely-milled flour (Blue Bird brand is ideal) 1 tablespoon baking powder
1 tablespoon kosher salt
1/4 cup lard, plus more for deep-frying Instructions: Saute the ground beef, stewed tomatoes and half of the onions in a skillet until the meat is cooked through. Layer the cooked beef mixture, lettuce, the remaining onions, diced tomatoes, cl sauce and cheese on the Frybread, evenly distributing them or determining your proportions to taste. Combine the flour, baking powder and salt in a stand mixer fitted with the dough hook. Add the lard and mix for 2 minutes on medium speed. Add 2 cups water and continue mixing until combined. Form the dough into 6 separate balls, then let them rest in a warm place for about 1 hour. Roll the dough flat or form them by hand into flat circles, 10 inches in diameter. Heat a pot of lard to its smoking point. One at a time, drop each piece of dough into the lard and fry for about 4 seconds per side, until golden brown, turning at least four times during cooking. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 45679,"Pickled Radishes with Miso Mayo 1 pound mixed radishes with greens 3/4 cup rice vinegar 2 tablespoons sugar 1 tablespoon kosher salt A few pieces peeled and chopped fresh ginger, optional 2 to 3 teaspoons yellow miso (in the refrigerator section) 1/2 cup mayonnaise Instructions: Trim the leafy tops of the radishes, but leave a little bit of stem--it looks nice. Halve the radishes, or quarter them if they are really big. Put them in a nonreactive container with a tight-fitting lid. Bring 3/4 cup water, the vinegar, sugar, salt and ginger if using to a boil over high heat, stirring occasionally. Pour over the radishes, making sure the liquid covers them completely. Cool 10 to 15 minutes, and then cover and refrigerate at least overnight before eating. Press down the radishes into the liquid after 3 hours.
When you are ready to eat the radishes, whisk 2 teaspoons miso into the mayonnaise. Dip in a cold radish and taste--if you don't taste the miso, add the remaining teaspoon. Serve immediately.
The 6th Ingredient: A few pieces peeled chopped ginger boiled with the pickling liquid. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45680,"Grilled Chicken with Alabama White BBQ Sauce 1 cup mayonnaise 1 cup apple cider vinegar 1 lemon, juiced 1 teaspoon cracked black pepper 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon cayenne pepper Olive oil, for the grill 1 (3 1/2-pound) whole chicken, cut into 8 pieces Salt and freshly ground black pepper Instructions: For the BBQ Sauce: Whisk all the ingredients together in a medium bowl. Cover and refrigerate for at least 2 hours before using. Reserve a ramekin full of sauce, about 1/2 cup, to serve on the side. For the chicken: Preheat half of the grill to medium-high heat and the other half to low heat. Using tongs, dip a folded towel into olive oil and wipe over the grill grate. Season the chicken pieces with salt and pepper. Arrange the chicken, skin side down, on the hottest area of the grill. Grill until seared and golden brown and crisp on each side, about 5 minutes. Move the chicken to the cooler part of the grill and brush with barbecue sauce. Continue to cook until the juices run clear, about 20 to 25 minutes. Do not forget to flip the chicken halfway through its cooking time. Transfer the chicken to a serving platter and serve with sauce on the side. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 45681,"Rustic Italian Bread 1 cup water, heated to 120 degrees to 130 degrees F 2 tbsps. Crisco? Pure Olive Oil 3 cups Pillsbury BEST? Bread Flour 2 tsps. sugar 1/2 tsp. salt 1 (1/4 oz.) pkg. active dry yeast Cornmeal 1 large egg white, beaten Instructions: BREAD MACHINE DIRECTIONS PLACE all ingredients except cornmeal and egg white in bread machine pan according to manufacturer's directions. Process on DOUGH setting. SPRINKLE ungreased cookie sheet with cornmeal. At end of dough cycle, remove dough from machine. Place on lightly floured surface. Punch down dough. (If dough is sticky, knead in additional flour before shaping.) Cover dough with clean cloth. Let rest for 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place loaf on cornmeal-coated cookie sheet. Cover. Let rise in warm place (80 degrees to 85 degrees F) for 20 to 25 minutes or until light and doubled in size. HEAT oven to 375 degrees F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped. CONVENTIONAL OVEN METHOD SPOON flour lightly into measuring cup. Level off. Combine flour, sugar, salt and yeast in large bowl. Mix well. Add warm water and oil. Mix well. Turn dough out onto lightly floured surface. Knead dough 10 minutes or until smooth. Place dough in lightly greased bowl. Cover with plastic wrap and cloth towel. Let rise in warm place (80 degrees to 85 degrees F) for 30 to 40 minutes. SPRINKLE ungreased cookie sheet with cornmeal. Punch down dough. Cover dough with inverted bowl and allow to rest on counter 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place dough on cornmeal-coated cookie sheet. Cover. Let rise in warm place 35 to 40 minutes or until doubled in size. HEAT oven to 375 degrees F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped. High Altitude (3500 ft.): No change. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 45682,"Rockin' Tacos 1 pound ground sirloin beef (90% lean) 2 cans (10 oz each) Ro*Tel? Original Diced Tomatoes & Green Chilies, divided 1 pkg (1.25 oz each) 30% less sodium taco seasoning mix 1/3 cup water 12 medium taco shells, warmed 3 cups shredded lettuce 1-1/2 cups shredded Cheddar cheese Instructions:

1. Cook beef in large skillet over medium-high heat about 7 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add 1 can undrained tomatoes and seasoning mix; mix well. Gradually add water, stirring until well blended. Bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
2. Spoon meat mixture evenly into taco shells; top with lettuce and cheese.
3. Drain remaining can of tomatoes; spoon evenly over tacos. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 45683,"Indian Spinach and Chickpeas 3 tablespoons vegetable oil 1 medium onion, diced Salt and pepper 2 cloves garlic, minced 1 tablespoon curry powder 1 tablespoon ground cinnamon 1 teaspoon ground coriander 1 teaspoon ground cloves 1/4 teaspoon cayenne pepper 1 cup whole milk plain yogurt 3/4 cup half-and-half 2 (10-ounce) packages frozen chopped spinach, thawed 1 (15-ounce) can chickpeas, drained and rinsed Instructions: Heat oil in a medium skillet over medium heat. Add onion and saute until translucent. Season with salt and pepper, to taste. Add garlic and cook for another minute. Add spices and cook until fragrant. Add yogurt, half-and-half, thawed spinach with its liquid, and drained chickpeas. Bring to a simmer over medium heat and cook until heated through. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 45684,"Cream Cheese-Stuffed French Toast One 8-ounce package cream cheese, softened 1/3 cup fruit jam, such as sour cherry 1/4 cup slivered almonds, plus for garnish 1 loaf challah bread
   4 eggs
   1 teaspoon almond extract
   1 tablespoon light brown sugar
   1 cup milk
   2 tablespoons butter
   Maple syrup, for serving
   Instructions: Preheat a cast-iron griddle over low heat; preheat the oven to 300 degrees F. Combine the cream cheese, jam and slivered almonds in a small bowl and beat with an electric mixer. Slice the challah into 2-inch-thick slices. With a pairing knife, make a 1/2-inch horizontal slit in the bottom crust of each slice to form a pocket. Using a butter knife, fill each slice with some of the cream cheese mixture. Set aside. Whisk together the eggs, almond extract, brown sugar and milk in a large baking dish. Dip the stuffed challah slices into the egg mixture, turning to fully coat each slice. Increase the temperature on the preheated griddle to medium heat; add the butter, let it melt, and then place the stuffed and dipped challah onto the griddle. Cook until golden brown, about 4 minutes per side. Transfer to a baking sheet fitted with a baking rack, and hold in the oven to keep warm. Serve with slivered almonds and maple syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 45685,"Meringue Lollipops 4 large egg whites, at room temperature 1/2 teaspoon cream of tartar 1/4 teaspoon salt 2 1/4 cups confectioners' sugar Coarse sugar and/or silver nonpareils, for sprinkling 1 11-ounce bag white chocolate chips 1 tablespoon coconut oil or shortening Instructions: Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper. Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes. Transfer the meringue to a pastry bag fitted with a large star tip. Pipe twenty-four 2 1/2-inch disks on the baking sheets, leaving space between each. Sprinkle with coarse sugar and/or silver nonpareils; bake at 250 degrees F until dry and crisp, 3 to 4 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week. For the filling, combine the white chocolate chips and coconut oil in a microwave-safe bowl; microwave, stirring every 30 seconds, until melted. Sandwich some white chocolate mixture and a lollipop stick between 2 cookies; repeat to make 12 lollipops. Let set. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 45686,"Romaine Salad with Roasted Red Pepper Vinaigrette 2 roasted red bell peppers, drained well, chopped Salt and pepper 1 small clove garlic, chopped 2 tablespoons balsamic vinegar, eyeball it 3 tablespoons extra-virgin olive oil, eyeball it A drizzle of honey 4 romaine hearts A handful pitted kalamata olives, chopped Instructions: Place roasted red bell peppers in food processor bowl. Season them up with salt and pepper. Add garlic and vinegar to food processor. Turn processor on and stream in extra-virgin olive oil and some honey. When dressing is smooth and combined, stop and adjust seasonings. Chop romaine into bite-sized pieces and put in a salad bowl then pour the dressing over lettuce, toss and serve. Garnish with chopped olives. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 45687,"Fried Crab Claws 3 pounds pure lard 1 pound corn flour
   1/8 cup ground black pepper 1/8 cup salt 3 eggs
   2 cups whole milk
   1/2 pound crab claws Instructions: Melt lard in a pot and heat until hot. Stir together corn flour, pepper and salt in a bowl; beat together eggs and milk in a bowl until blended. Add crab claws to egg wash, then transfer to the flour. Quickly add crab claws to the lard and stir to separate the claws. Fry until golden brown, then remove and let sit for 1 minute. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 45688,"Fish Tacos with Corn Salsa 1 cup small diced vine-ripe red tomatoes 1/2 cup roasted corn kernels 1/4 cup thinly sliced green onion 1/4 cup small diced yellow onion 1/4 cup fresh cilantro leaves, minced 1/4 cup red wine vinegar 3 ounces vegetable juice, such as V8 2 jalapenos, seeded, small diced Salt and freshly ground black pepper 1 pound halibut or firm white fish, cut into 3 by 1/2-inch pieces Salt and freshly ground black pepper Eighteen 6-inch corn or flour tortillas 2 cups romaine lettuce, thinly shredded, 1/4-inch thick 2 lemon halves Instructions: For the corn salsa: In a bowl, blend the tomatoes, corn, green onions, yellow onions, cilantro, vinegar, juice, jalapenos and salt and pepper to taste, mixing well. Refrigerate for 30 minutes to 1 hour.
   For the tacos: Preheat a grill to 350 degrees F. Sprinkle the fish with salt and pepper and grill for 3 to 4 minutes. Flip the fish over and grill for 3 to 4 minutes. Remove the fish from the grill and keep warm.
   Grill the tortillas on each side for 1 minute. Be careful not to scorch the tortillas. Divide the lettuce evenly on each tortilla. Top each tortilla with the fish, squeeze of lemon juice and 1 to 2 tablespoons of the corn salsa and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 45689,"Mussels with Saffron Butter Broth 1/2 stick butter 2 tablespoons olive oil 2 shallots, finely diced 2 cloves garlic, minced 2 pounds mussels 2 cups white wine 1 pinch saffron 2 tablespoons chopped fresh parsley leaves Salt and freshly ground black pepper Instructions: Heat the butter and olive oil in a large pot over medium heat. Add the shallots and garlic and cook until softened, about 4 minutes. Add the mussels, wine, saffron, and parsley and season with salt and pepper, to taste. Give it a good stir, cover the pot, and cook until all the mussels open, about 8 to 10 minutes. Discard any mussels that have not opened. Transfer to a large bowl and serve with crusty bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 45690,"Stuffed Calamari, Sicilian Style 12 large squid tubes 2 large onions, finely chopped 2 tablespoons, plus 1/2 cup olive oil, plus 1/2 cup 4 cloves garlic, finely chopped 1 cup grated pecorino, plus 1/4 cup 1/2 cup Italian finely chopped parsley, plus 1/4 cup 6 cups bread crumbs 1 cup raisins 12 toothpicks Tomato Sauce, recipe follows 56 ounces canned, crushed tomatoes 4 cloves garlic, finely chopped 1/2 cup finely chopped basil 1 teaspoon salt 1 teaspoon pepper 1 teaspoon sugar Instructions: Preheat the oven to 350 degrees F. Clean the 12 large squid tubes; remove skin and cartilage inside the squid and rinse and clean. In a large pan saute onions in 2 tablespoons olive oil until soft. In a large bowl, combine the Sauteed onions, 1/2 cup of olive oil, garlic, 1 cup pecorino, 1/2 cup parsley, and the bread crumbs and mix well. Add the remaining 1/2 cup of oil to make the bread crumbs soft. Add the raisins last. Fill the squid tubes with the mixture and secure with a toothpick at the top opening. Lay the tubes in a baking pan with a little oil in the bottom of the pan, and bake for 10 minutes. After 10 minutes, remove from oven and top with tomato sauce. Sprinkle with 1/4 cup of pecorino and an additional 1/4 cup of parsley. Put pan back in the oven and bake until the cheese is melted, 10 to 15 minutes. In a large frying pan, mix crushed tomatoes, garlic, basil, salt, pepper and sugar. Cook for 5 minutes and set aside. ","[Barolo, Barbaresco, Chianti, Rioja]" 45691,"Aunt Sylvia's Noodle Pudding 1 1/2 cups crumbled corn flakes 3/4 cup sugar, divided 1 tablespoon ground cinnamon Pinch of nutmeg 12 ounces wide egg noodles 1/3 cup unsalted butter, plus more for buttering the baking dish 1 pound cream cheese 3 large eggs 1 cup whole milk 2 cups apricot nectar Instructions: Preheat the oven to 350 degrees F. In a small bowl, mix together the corn flakes, 1/4 cup of the sugar, cinnamon, and nutmeg. Bring a large pot of water to a boil, salt, and boil the noodles according to package instructions. Drain, and transfer to a large bowl, and toss with the 1/3 cup butter. Meanwhile, in large bowl, combine the cream cheese and remaining 1/2 cup sugar and mix, using a hand held mixer, until light and airy. Add the eggs, milk, and nectar and continue mixing until fully incorporated. Stir the cheese mixture evenly into the noodles. Transfer the noodle mixture into a buttered 9- x 13- x 2-inch baking dish. (Scrap the bowl with a rubber spatula to get all the custard.) Scatter the top of the pudding with the corn flake mixture. Bake until set and golden brown, about 1 hour. Set aside to cool slightly before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 45692,"Gina's Love Potion 4 ounces cranberry juice 2 ounces orange-flavored liqueur 1 ounce pear brandy Ice, as needed Champagne Instructions: Add the cranberry juice, orange liquor and pear brandy to a shaker filled with ice. Shake vigorously for 30 seconds. Strain into two champagne flutes and top with Champagne. ",[Champagne] 45693,"The Wedding Dress 1 egg white Ice 2 oz. Silver tequila Juice of 1/2 lemon (approximately 1/2 oz.) Splash of Frangelico hazelnut liqueur Agave nectar to taste (approximately 1 tsp.) Sprinkle of walnuts, chopped and toasted Instructions: Place egg white in a martini shaker and shake vigorously until frothy, up to 5 minutes. Set aside. In a pint glass with ice, mix the tequila, lemon juice, hazelnut liqueur and agave nectar. Add the mixture to the martini shaker with the egg white and shake to blend. Strain and pour into a martini glass and top with chopped, toasted walnuts. ","[Prosecco, Sauvignon Blanc, Ros]" 45694,"Chocolate Cheesecake 1 1/3 cups graham cracker crumbs 1/2 stick butter, melted 1 tablespoon unsweetened cocoa powder 6 ounces bittersweet or semisweet chocolate, chopped small 2 1/2 cups cream cheese 3/4 cup superfine sugar 1 tablespoon Bird's custard powder (available at baking supply stores) 3 large eggs plus 3 egg yolks 2/3 cup sour cream 1/2 teaspoon unsweetened cocoa powder, dissolved in 1 tablespoon hot water 3 ounces semisweet chocolate, finely chopped 1/2 cup heavy cream 1 teaspoon dark corn syrup Instructions: To make the base, process the graham cracker crumbs, butter and cocoa powder in a food processor until it makes damp, clumping crumbs. Tip them into a 9-inch springform pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.
   Preheat the oven to 350 degrees F. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
   To make the filling, beat the cream cheese to soften it, and then add the sugar and custard powder, beating again to combine. Beat in the whole eggs and then the yolks and the sour cream. Finally, add the cocoa dissolved in hot water and the melted chocolate and mix to make a smooth batter.
   Take the springform pan out of the freezer and line the outside of the pan with a good layer of plastic wrap, and then another layer of strong foil over that. This will protect it from the water bath. Sit the springform pan in a roasting pan and pour the cheesecake filling into the springform pan. Fill the roasting pan with the just-boiled water from the kettle to come about halfway up the cake pan, and bake in the oven 50 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
   Peel away the foil and plastic wrap and sit the cheesecake in its pan on a rack to cool. Put in the fridge once it is no longer hot and leave to set, covered with plastic, overnight. Let it lose its chill before unspringing the cheesecake to serve.
   To make the glaze, very gently melt the chopped chocolate, cream and corn syrup. When the chocolate has nearly melted, take it off the heat and whisk until smooth. Let it cool a little, then Jackson Pollock it over the cheesecake. Use the remaining glaze as an accompanying sauce.
   ","[Pinot Noir, Barolo, Tempranillo, Malbec]" 45695,"Sausage Stuffed Mushrooms 24 large fresh mushrooms 1/4 tablespoons extra-virgin olive oil, divided 12 ounces sweet Italian sausage (4 links), removed from casing 1 1/2 cups leeks (green parts), cleaned and finely diced 1 cup cornbread stuffing mix 1/2 cup chicken broth, heated to a simmer 1/2 teaspoon dried sage 1 teaspoon crushed garlic 1/4 cup grated Parmesan, divided Instructions: Preheat oven to 375 degrees F. Spray a rimmed baking sheet with cooking spray and set aside. Wipe mushrooms clean with paper towels. Remove stems and dice. Hollow out the caps if necessary. Brush each cap with olive oil. In a large skillet over medium heat add 2 tablespoons olive oil and mushroom stems, cook for 1 minute and then add sausage; breaking up any clumps. Saute for 3 minutes. Add the leeks and saute for another 3 minutes or until sausage is completely browned and leeks are tender. Remove from pan and set aside. In a medium bowl, combine stuffing mix and hot broth. Let sit for 2 minutes or until slightly softened. Stir in browned sausage mixture, sage, garlic, and 2 tablespoons Parmesan into stuffing. Fill each mushroom with stuffing mixture and arrange caps on prepared baking sheet. Sprinkle mushrooms with remaining 2 tablespoons of Parmesan. Bake in preheated oven for 20 to 25 minutes, or until golden. Serve immediately. ","[Barolo, Barbaresco, Chianti, Rioja]" 45696,"Strawberry Barbecue Sauce Baked Beans 4 cups strawberries (about 1 pound), hulled 4 teaspoons vegetable oil 1/2 cup ketchup 1/4 cup strawberry jam 1/4 cup balsamic vinegar 2 tablespoons blackstrap molasses 2 tablespoons soy sauce 2 teaspoons dijon mustard 1 canned chipotle cl in adobo sauce, chopped 1 clove garlic, grated 1/2 cup finely diced onion 1/2 cup finely diced red bell pepper 2 15-ounce cans pinto beans, drained and rinsed 1 tablespoon chopped fresh parsley, for topping Instructions: Preheat a charcoal or gas grill to medium high. Skewer the strawberries and coat with 2 teaspoons vegetable oil. Grill until lightly charred on all sides, 1 1/2 minutes total. Remove the strawberries from the skewers. In a medium saucepan, combine the strawberries, ketchup, jam, balsamic vinegar, molasses, soy sauce, mustard, cl and garlic. Cook over medium-low heat until the strawberries start breaking down, about 15 minutes. Preheat the oven to 300 degrees F. Using an immersion blender, blend the strawberry mixture until smooth. Continue to cook until the sauce is reduced by one-third, about 15 minutes. In a medium enameled cast-iron skillet or nonreactive Dutch oven, heat the remaining 2 teaspoons vegetable oil. Add the onion and bell pepper and saute until soft, about 4 minutes. Add the pinto beans and 1 1/2 cups of the barbecue sauce (reserving the rest for future use). Put the skillet in the oven and cook until the sauce thickens, about 25 minutes. Transfer to a serving bowl and garnish with the parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 45697,"Del's-Style Frozen Lemonade 2 lemons 1 1/2 cups sugar 1 1/2 cups fresh lemon juice (from about 9 lemons) 1/4 teaspoon kosher salt Instructions: Peel the skin off of the lemons with a vegetable peeler, being careful not to get any of the bitter pith. Chop the peels into the size of large sesame seeds. You should have about 2 tablespoons. In a medium saucepan over medium-high heat, bring 1 cup water, sugar and lemon peel to a boil until the sugar is dissolved and the liquid is clear. Remove from the heat, stir in 1/2 cup water, fresh lemon juice and salt; this will help bring the temperature of the liquid down. Chill completely in the refrigerator, 2 hours. Freeze the mixture in an ice cream freezer according to manufacturer's directions. Cook's Note: It is very important to the flavor that you freshly squeeze the lemon juice for this recipe; store-bought lemon juice often has an extremely metallic taste. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 45698,"Fresh Fig Gelato 1 1/2 cups sugar 1 pint water 3 cups pureed, peeled fresh figs (other fruit purees can be substituted) 1 tablespoon \neutral\ stabilizing powder* Instructions: Combine the sugar and water in a saucepan. Simmer over medium heat until the sugar dissolves. Increase the heat and boil the syrup until it thickens, about 5 minutes. Remove the syrup from the heat and allow it to cool to room temperature.
   Mix the puree with the cool syrup, then stir in the \neutral\ stabilizing powder, whisking for 5 minutes. (The stabilizing powder prevents ice crystals from forming and helps ensure a smooth textured gelato.) Chill the gelato base thoroughly then process it in an ice cream maker according to the manufacturer's instructions. Spoon the gelato into containers and freeze until ready to serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 45699,"Lefse 2 cups buttermilk 2 teaspoons baking soda (for buttermilk) 1/4 to 1/2 cup fresh lemon juice 1/2 to 2/3 cups sugar 1/3 to 1/2 cup corn syrup 3 eggs, beaten 2 1/2 teaspoons salt Flour Instructions: Mix together first 7 ingredients, then add flour until you have a stiff dough. Using a corrugated rolling pin, roll out dough into 8-inch circles that are 1/8 to 1/4-inch thick. Place circles, 1 at a time, in lefse pan or heavy frying pan. Cook for about 3 minutes per side, or until cooked through. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 45700,"Slow Cooker Corned Beef and Cabbage 2 stalks celery, halved 4 carrots 1 medium onion, cut in 4 wedges 4 to 6 red potatoes, quartered 1 4-pound corned beef brisket 12-ounce bottle stout or dark ale 1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket) 1 medium head cabbage, cut into 6 wedges 1/2 cup heavy cream 1/4 cup sour cream 1/4 cup drained prepared horseradish dash hot sauce salt and pepper to tast Instructions: For serving: grainy mustard and horseradish sauce, recipe below Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours. Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes. Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table. Whip cream to soft peaks and then fold in sour cream and horseradish, to taste. Season with salt, pepper and a dash of hot sauce.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

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

recipe: Baked Salmon with Lemon and Herbs 1 salmon fillet (6 ounces) 2 lemons, juiced 2 tablespoons olive oil 2" 45701,"Jamaican Rummed Baked Bananas 4 ripe bananas, peeled 4 tablespoons brown sugar 4 teaspoons butter, in small pieces 1 cup orange juice 1 tablespoon dark rum 4 tablespoons coconut cream or ice cream, to serve Instructions: Preheat oven to 350 degrees F (180 degrees C). In a greased baking dish, place the bananas. Sprinkle with sugar and dot with butter. Mix orange juice and rum and pour around the bananas. Bake for 20 minutes. Serve with a dollop of coconut cream or ice cream. ","[Rum, Coconut Wine, Muscat]" 45702,"Artichoke Toasts 1 (12-ounce) can quartered artichokes 4 ounces lemon juice 4 ounces extra-virgin olive oil 1 tablespoon freshly ground black pepper 1 tablespoon kosher salt 1/2 cup chopped fresh parsley leaves 1-ounce whole coriander seeds Dash hot sauce 1 loaf baguette, sliced 1/2-inch thick, brushed with a mixture of olive oil, garlic, salt, black pepper, rosemary, and thyme Garlic Aioli, recipe follows 1 roasted red pepper, peeled, seeded, and sliced 1-ounce fresh basil leaves, very thinly sliced 2 eggs* 1 tablespoon Thai chili-garlic sauce (recommended: Sriracha) 1/2 lemon, juiced 1 tablespoon minced garlic 1 cup extra-virgin olive oil Kosher salt Instructions: In a large bowl, combine the artichokes, lemon juice, olive oil, pepper, salt, parsley, coriander seeds, and hot sauce; mix well. Refrigerate and marinate overnight. Preheat the oven broiler and spread the bread slices onto a baking sheet. Broil the bread slices until they are toasted. Spread the sliced bread generously with Garlic Aioli, top with a marinated artichoke, a strip of red pepper, and then sprinkle with basil. Serve immediately. In a blender or food processor, combine the eggs, chili-garlic sauce, lemon juice, and garlic. Pulse until well mixed, and then slowly pour in the olive oil and continue processing until the mixture is thick and creamy. Season, to taste, with salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 45703,"Olive and Rosemary Focaccia 2 tablespoons olive oil, plus more for drizzling 1 teaspoon sugar
One 1/4-ounce packet instant yeast
3 1/2 cups bread flour
1 cup all-purpose flour
1 teaspoon kosher salt
1 tablespoon chopped fresh rosemary, plus more for sprinkling 1 small yellow onion, quartered and sliced
One 5.3-ounce jar pitted green olives, drained
1 teaspoon sea salt flakes Instructions: Line a sheet tray with parchment paper and grease with a thin layer of olive oil. Place sugar and 1 1/2 cups water into the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the top. Let the mixture stand for 10 minutes to activate the yeast. Combine the bread flour, all-purpose flour, salt and the tablespoon rosemary in a large bowl. Add to the mixer along with the oil. Knead the dough on medium speed until it forms a smooth, supple ball that is not sticky to the touch, about 5 minutes. Turn the dough out on the prepared sheet tray, drizzle with olive oil and cover with a bowl or clean kitchen towel. Allow to rise until it doubles in size, about 2 hours. Using oiled fingertips, gently press the dough out onto the sheet tray, making dimpled indentations all over the dough. Cover with a towel and allow to rise again for another 45 minutes. Preheat the oven to 425 degrees F. Sprinkle the dough with the onions, olives and rosemary and drizzle generously with oil. Bake the focaccia until it is puffed and golden brown, 20 to 25 minutes. Drizzle with additional olive oil and sprinkle with sea salt flakes before serving. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 45704,"All-Bran Baked Applesand#153; 6 baking apples 1/2 cup Kellogg's? All-Bran? Original cereal 1/4 cup raisins 1/4 cup chopped dried apricots 2 tablespoons chopped pecans, toasted 2 tablespoons butter or unsalted butter, melted 2 tablespoons brown sugar 1/2 teaspoon cinnamon 1/2 cup apple cider Instructions:

1. Core apples. Peel 1-inch-wide strip from top of each.
2. Stir together KELLOGG'S ALL-BRAN Original cereal, raisins, apricots, pecans, butter, brown sugar and cinnamon.
3. Firmly pack cereal mixture into apple cavities. Place in 11 x 7 x 2-inch baking dish coated with cooking spray. Pour cider over top. Bake, uncovered, at 375 degrees F about 50 minutes or until apples are tender. For more great recipes, visit www.Kelloggs.com. ®, ™, © 2010 Kellogg NA Co. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 45705,"Watermelon with Sweet Balsamic Syrup and Fresh Mint 1/2 cup good balsamic vinegar 1/4 cup sugar 1/4 cup water 1/2 large watermelon 6 fresh mint leaves, julienned Instructions: Combine balsamic, sugar and water in saucepan. Heat over medium-high heat and reduce slightly until syrup consistency, about 12 minutes. Cool to room temperature. Cut up watermelon in wedges. Drizzle cooled balsamic syrup over watermelon. Garnish with mint. ","[Prosecco, Moscato, Vinho Verde, Sauvignon Blanc]" 45706,"Roasted Peruvian Potatoes 2 pounds Peruvian purple potatoes, scrubbed 1/2 cup extra-virgin olive oil 1 tablespoon Mexican oregano 1 tablespoon minced garlic Salt and freshly ground black pepper 1 tablespoon cilantro Instructions: Preheat oven to 400 degrees F. Halve the potatoes and place them in a bowl. Cover them with water if you cut them ahead of time. In another bowl, mix olive oil, oregano, garlic, salt, and pepper. Mix well. Drain potatoes well and add them to the oil mixture. Toss with olive oil mixture. Spread the potatoes on a sheet pan. Roast for 30 minutes until potatoes are tender. Sprinkle with cilantro and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 45707,"Green cl Stew 1 large potato 8 ounces fresh ground beef Kosher salt and freshly ground black pepper 1/3 cup flour 3/4 cup mild green chiles (prefer fresh, but can substitute with frozen or canned) 1/2 cup hot green chiles (prefer fresh, but can substitute with frozen or canned) 1 1/2 cups corn (prefer cut off cob, but can substitute frozen or canned) 2 teaspoons green chili powder Instructions: Start by peeling and cubing the potato into 1/2-inch diameter pieces and set aside. Next, in a saute pan on medium heat, cook the ground beef and lightly sprinkle with salt and pepper. While the beef is cooking, place 4 cups water in a stock pot with the potatoes and bring to a boil. Cook the potatoes until fork tender; do not cook until the potatoes mash. When all the rawness is cooked out of the beef, turn off the heat. Slowly add the flour while mixing into the beef in order to make a roux. Mix the flour into the beef completely until no dry flour remains. (Depending on the fat ratio of the beef, you may need to add more or less flour. This all depends on how thick you want your stew in texture.) Once your roux is complete, add to the stockpot with the cooked potatoes. The meat may be in large pieces, so with a large spoon, break up into desired size. Once the meat is fully broken down, add the green chiles, corn, green chili powder, 2 teaspoons salt and 2 teaspoons black pepper. Fully mix all the ingredients and place the stockpot back on the stove top. Bring up to temperature on medium heat. Once the soup is at proper serving temperature, serve in medium bowls and enjoy. Feel free to add cheese or sour cream if desired. Optional serving suggestions: grated cheese, sour cream. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 45708,"Bone Broth-Braised Turmeric Chicken with Veggies 2 pounds bone-in, skin-on chicken thighs (about 4 thighs) 1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper
1 tablespoon coconut oil
3 small or 2 medium carrots, cut into 1/2-inch half-moons
1 shallot, sliced
3 cloves garlic, grated
1 tablespoon grated ginger
1 teaspoon ground turmeric
1 head cauliflower, cut into florets
2 tablespoons golden raisins
1 1/2 cups bone broth
2 tablespoons honey
2 tablespoons chopped fresh cilantro
Instructions: Preheat the oven to 400 degrees F. Sprinkle the chicken on both sides with the coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Heat a braiser or large heavy-bottomed skillet over medium-high heat. Add the oil and heat until melted and shimmering. Add the chicken to the pan, skin-side down. Sear until the skin is deep golden brown, 4 to 5 minutes. Flip the chicken and cook for 2 to 3 minutes more. Remove to a plate. Stir the carrots into the pan and cook until softened, 2 to 3 minutes. Add the shallot, garlic, ginger and turmeric and cook until fragrant, about 30 more seconds. Add the cauliflower and raisins and stir together. Pour in about 1/2 cup bone broth and scrape any browned bits off the bottom of the pan. Pour in the remaining broth and the honey. Nestle the chicken back into the pan skin-side up. Bring to a boil, then place in the oven and bake until the chicken is cooked through and the cauliflower is tender, 20 to 25 minutes. Sprinkle with the cilantro and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 45709,"I Don't Have Steak Cheesesteak 4 tablespoons butter 1 onion, thinly sliced (I'm using yellow) Kosher salt and freshly ground black pepper 1 1/2 pounds ground meat (I'm using beef) 12 ounces melty cheese, thinly sliced or shredded (I'm using provolone) 4 hoagie rolls or any kind of bread or bun you have, split Instructions: Heat a large skillet over medium heat. Add the butter and let melt. Add the onions and a pinch of salt and cook, stirring occasionally, until softened and caramelized, about 5 minutes. Transfer the onions to a plate and reserve. Increase the heat to medium high. Add the beef to the skillet with the onion drippings and season liberally with salt and pepper. Cook, without stirring, until browned, about 3 minutes per side. Break up the beef with a wooden spoon or spatula.
Add the onions on top of the browned beef, then top with the cheese. Fill the rolls with the meat mixture. Get lots of napkins and eat!! ","[Cabernet Sauvignon, Malbec, Zinfandel, Barbera]" 45710,"Bellinis 1 cup sugar
One 1-pound bag frozen peaches
Zest of 1 lemon
Champagne or sparkling wine, for serving Instructions: Make a simple syrup by adding the sugar and 1/2 cup water to a very small saucepan and heating over low heat until all of the sugar is dissolved. Transfer to a container and allow to cool completely in the fridge. Grab the bag of frozen peaches and the lemon zest and add them to a blender with the cold simple syrup; blend until smooth. Place the blender pitcher in the fridge until you need it. To serve, pour some puree into a champagne flute and top off with very cold champagne or sparkling wine. ","[Prosecco, Cava, Brut Ros]" 45711,"Ginger-Rum Bundt Cake 1 cup toasted pecans, finely chopped 3 cups all purpose flour 2 teaspoons baking powder 1 teaspoon table salt 3/4 cup whole milk, room temperature 1 tablespoon freshly grated ginger 1 tablespoon vanilla extract 2 sticks unsalted butter, room temperature 1 cup granulated sugar 1 cup packed golden brown sugar 3 large eggs, room temperature 2 large egg yolks, room temperature 1 cup dark rum 1/4 cup water 1/2 cup granulated sugar 1 tablespoon freshly grated ginger Instructions: Heat oven to 350 degrees F and arrange a rack in the lower third. Brush a 12-cup Bundt pan thoroughly with melted butter, coat with flour, and tap out the excess. Sprinkle nuts in bottom of pan and set aside. Whisk together flour, baking powder, and salt in a medium bowl until evenly combined; set aside. Whisk together milk, ginger, and vanilla in a second small bowl until evenly combined. Combine butter and sugar in a the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until mixture resembles wet sand and is light, about 3 minutes. Add eggs one at a time until incorporated and mixture is smooth. Scrape down mixer and sides of bowl. Reduce mixer to low, add 1/3 flour mixture and whisk until just moistened through. Whisk in 1/2 milk mixture and whisk until just moistened. Repeat until all ingredients are added, ending with flour. Transfer batter to prepared Bundt pan and smooth out so batter is even. Bake until cake is set, golden brown, and a cake tester inserted in middle comes out clean, about 50 minutes. Transfer to a rack, let cool 10 minutes, then invert onto a wire rack, remove from pan, and let cool completely. Combine all ingredients in a small saucepan and place over medium heat. Bring to a boil and cook until slightly syrupy, about 5 minutes. Strain and set aside to cool slightly. When cake is at room temperature, use a skewer to poke holes all over the top. Drizzle the syrup into the holes in the cake, small spoonful by spoonful, making sure it goes into the cake and doesn't flow down. Let sit at least 4 hours so the syrup can soak into the cake. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 45712,"Cinnamon Bun Pancakes 2/3 cup packed light brown sugar 5 tablespoons unsalted butter, melted 1 tablespoon ground cinnamon 1 1/4 cups confectioners' sugar 4 tablespoons unsalted butter, melted 3 tablespoons milk Pinch of fine salt
1 1/2 cups all-purpose flour (see Cook's Note) 3 tablespoons granulated sugar 1 tablespoon baking powder 1/4 teaspoon fine salt 1/8 teaspoon freshly grated nutmeg 1 1/4 cups milk, at room temperature 1/2 teaspoon pure vanilla extract 2 large eggs, at room temperature 3 tablespoons unsalted butter, melted, plus more as needed Instructions: For the swirl: Combine the brown sugar, butter and cinnamon in a small bowl and mix until smooth. Pour into a small plastic re-sealable bag and cut 1/4 inch off a corner and store it with the opening upright in a small glass until ready to use. For the icing: Combine the confectioners' sugar, butter, milk and salt in a small bowl. Whisk until smooth and set side.
For the pancakes: Whisk together the flour, sugar, baking powder, salt and nutmeg in a medium bowl until combined. Whisk together the milk, vanilla and eggs in a large bowl until well combined. Whisk the butter into the milk mixture then add the milk mixture to the flour mixture, whisking until smooth and well combined.
Melt 1 teaspoon of the butter in a large nonstick skillet or griddle over medium heat. Ladle about a 1/4 cup of the batter into the skillet. Starting from the middle of the batter, pipe out a large swirl of the cinnamon swirl mixture with the outer most part of the swirl near the edge of the batter. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart, and repeat with the swirl. Cook until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more. Serve hot and swirl-side up, or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed. Top with a drizzle of the icing before serving. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]

" 45713,"Sweet Potato Pancakes 3 medium sweet potatoes, uncooked 1 small onion 1 egg, beaten 2 tablespoons flour 1/2 teaspoon salt Dash pepper 1/4 teaspoon baking powder Instructions: Peel and grate the potatoes and onion. Mix in the egg. Combine the dry ingredients together and add to potato mixture. Drop by large tablespoons onto a heated nonstick skillet lightly coated with oil and cook for 4 minutes or so on each side, until pancakes are cooked through. Serve with applesauce, apple butter or sour cream and chives. TIP: SWEET POTATO STARS Peel sweet potatoes and slice 1/2-inch thick. With a star cutter, stamp our shapes. Lightly brush with oil and arrange on a cookie sheet. Bake in a preheated 375 degree oven for 20 to 30 minutes or until tender. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 45714,"Saucy Trout 1 1/2 pounds trout fillets (8 fillets total) Kosher salt
1/2 cup ketchup
1/2 cup mayonnaise
1/2 cup olive oil
1/2 cup chopped onion
1/4 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
2 teaspoons apple cider vinegar
1 lemon, sliced
Instructions: Sprinkle the trout fillets with salt. Set as many of fillets in a large skillet as will fit without crowding; if necessary, cook the fillets in two batches, reserving half of the sauce for the second batch. Make the basting sauce by mixing together the ketchup, mayonnaise, olive oil, onion, brown sugar, mustard, Worcestershire sauce and cider vinegar. Pour the sauce over the trout and cook over medium heat until the meat flakes easily with a fork, about 10 minutes. Use a fish spatula to carefully remove the trout to a platter. Garnish with lemon slices and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45715,"Crushed Red Bliss Potatoes 1 1/2 pounds red bliss potatoes, roughly cut 1 cup heavy cream 4 tablespoons unsalted butter Kosher salt Freshly ground black pepper Instructions: Put cut potatoes into a saucepan, and cover them with cold water. Put the pot over medium high heat, and boil until tender. Drain off the water, and mash with cream, and butter. Season with the salt and pepper.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45716,"Grandma Monette's Cherry Jam Tart 1 1/4 cups high-quality cherry preserves 1 teaspoon fresh lemon juice 1 stick salted butter, at room temperature, plus more for the pan 2/3 cup sugar 1 large egg, plus 1 egg yolk 1 1/2 teaspoons vanilla extract 2 cups all-purpose flour 1 cup almond flour Grated zest of 1 lemon 1 teaspoon ground cinnamon Pinch of ground cloves Instructions: Preheat the oven to 400 degrees F. Make the filling: Combine the cherry preserves and lemon juice in a bowl, stirring to break up any clumps. Make the crust: Butter a 10-inch tart pan with a removable bottom. Cream the butter and sugar in a bowl with a mixer on medium speed. Add the whole egg, then the vanilla. Whisk the all-purpose flour, almond flour, lemon zest, cinnamon and cloves in a bowl. With the mixer on medium speed, gradually add the dry ingredients to the butter mixture. Reduce the mixer speed to low and mix in up to 1 tablespoon water until the dough just comes together. Wrap two-thirds of the dough in plastic wrap, then wrap the remaining one-third in plastic wrap. Refrigerate both for 30 minutes. Put the larger piece of dough between 2 sheets of parchment paper and roll it out into an 11-inch round. Remove the top sheet of parchment paper and invert the dough into the prepared tart pan; peel off the other sheet of parchment paper and trim the excess dough. Spread the jam evenly on the crust. Roll out the remaining dough to about 1/4 inch thick and cut it into 1/2- to 1-inch-wide strips (10 to 14 strips). Arrange the strips in a lattice pattern on top of the filling. Beat the egg yolk with 1 tablespoon water and brush on the lattice and edge of the crust. Bake until the crust is golden and the filling is bubbly, about 30 minutes. Let cool completely. Photography by Steve Giralt ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 45717,"Sweet and Spicy Flank Steak Fajitas with Squash and Zucchini 1/3 cup olive oil 1/4 cup torn cilantro 1/4 cup honey 3 tablespoons fresh lime juice 1 teaspoon thyme leaves 6 cloves garlic, smashed 2 jalapenos, seeded Kosher salt and freshly ground black pepper 1 1/2 pounds flank steak 2 tablespoons olive oil 1 medium zucchini, cut into 1/4-inch half-moons Kosher salt. 1 medium yellow squash, cut into 1/4-inch half-moons 1 bunch scallions, cut into 1-inch lengths 1 large tomato, chopped 1 red jalapeno, seeded and thinly sliced 1/2 cup roughly chopped cilantro Neutral oil, for oiling the grill grates Warm tortillas, for serving Suggested toppings: guacamole, sliced pickled jalapenos, crumbled cotija, sour cream, lime wedges, tomatillo salsa, chopped scallions Instructions: For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking For the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside. Prepare a grill for medium-high heat and brush the grill grates with oil. Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice. Serve with the warm tortillas and toppings. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]

" 45718,"Sesame Roasted Eggplant (Thai) 6 tablespoons soy sauce 4 tablespoons sesame oil 3 tablespoons unseasoned rice vinegar 2 tablespoons corn oil 2 tablespoons hot water 6 tablespoons packed light brown sugar 3 tablespoons minced scallion 1 tablespoon finely minced garlic 1 tablespoon finely minced fresh ginger 1/2 teaspoon red chili flakes 1 bunch Thai basil, leaves roughly chopped 2 Japanese eggplants, sliced 1/2-inch thick on the bias 1/2 cup oyster mushrooms, torn into pieces Toasted sesame seeds, for garnish Instructions: Preheat the oven to 325 degrees F. In a large ovenpoof skillet over medium-high heat, add all of the marinade ingredients. Bring to a boil and cook until reduced by half. Add the eggplant and mushrooms and cook for 5 minutes. Put the pan into the oven and cook until the eggplant and mushrooms are soft and caramelized, about 4 to 5 minutes. Transfer to a serving bowl and garnish with sesame seeds. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling Shiraz]" 45719,"Tomato Vegetable Casserole 1 medium potato, peeled and cut into 1/2-inch pieces 1 medium yam, peeled and cut into 1/2-inch pieces 1 red bell pepper, seeded and cut into 1/2-inch pieces 2 carrots, peeled and cut into 1/2-inch pieces 5 tablespoons olive oil 1 red onion, thinly sliced into rings 2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces Salt and pepper 2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices 1/2 cup grated Parmesan 2 tablespoons dried Italian-style bread crumbs Fresh basil sprigs, for garnish Instructions: Preheat the oven to 400 degrees F. Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan. Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini. Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil. Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 45720,"Oven-Fried Potatoes 3 medium russet potatoes, about 1 1/2 pounds, scrubbed and dried 3 tablespoons extra-virgin olive oil or a neutral tasting oil 2 teaspoons kosher salt Pinch cayenne, optional Instructions: Preheat the oven to 450 degrees F. Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about 3/4-inch to 1-inch wide. Combine the potatoes, oil, salt and cayenne on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren't touching each other. Bake until golden brown and cooked through, about 30 minutes. Slip a spatula under the potatoes to turn them over and cook for 5 minutes more. Transfer potatoes to a serving dish and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 45721,"Risotto-Style Strawberry Rice Pudding 1 quart strawberries, rinsed and hulled 1 cup sugar 1 lemon, zest finely grated and juiced 1 quart milk 1 vanilla bean, seeds scraped 2 tablespoons butter 1 cup Arborio rice Pinch kosher salt Instructions: Cut strawberries into medium-size dice. In a small saucepan over medium-low heat, add strawberries, 1/4 cup sugar, and lemon juice. Cook until berries are soft and the juices have thickened slightly, about 10 to 15 minutes. Set aside to cool. Heat the milk in a medium saucepan over medium-low heat until it starts to steam. Remove one cup of milk, set it aside, and keep it warm. Stir into the larger pan of milk the remaining sugar, the vanilla bean and seeds, and the rice. Lower heat and cook, stirring constantly, until the rice is tender, about 20 minutes. Add the reserved milk, lemon zest, butter, and salt. Stir well and remove from the heat. This should have a more liquid consistency than regular risotto. To serve, layer rice pudding and strawberry mixture in tall clear glasses. Chill. ","[Brunello di Montalcino, Barolo, Rioja, Pinot Grigio]" 45722,"Pear-Cider Cocktails 1/2 cup sugar 1 tablespoon fennel seeds 1 tablespoon coriander seeds 2 cups white cranberry juice 3/4 cup pear brandy 2 pears, thinly sliced 1 750-ml bottle dry sparkling hard cider Instructions: Bring 1/2 cup water, the sugar, and fennel and coriander seeds to a simmer in a small saucepan over high heat. Reduce the heat to medium low; cook until the sugar dissolves, about 5 minutes. Let cool, then transfer to an airtight container and refrigerate overnight. A few hours before serving, strain the syrup into a pitcher. Add the cranberry juice, brandy and pears. Refrigerate until ready to serve. Add the sparkling cider to the pitcher and stir. Serve over ice. ","[Chardonnay, Riesling, Gewrztraminer]" 45723,"Old-Fashioned Sweet Shortcrust Pastry 3 1/2 cups organic all-purpose flour, plus extra for dusting 1 cup icing sugar, sifted 1 cup plus 2 tablespoons good-quality cold butter, cut into small cubes 1 lemon, zested 2 large free-range or organic eggs, beaten Splash milk All-purpose flour, for dusting Instructions: Sift the flour from a height onto a clean work surface and sift the icing sugar over the top. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavors, so mix in your lemon zest. Add the eggs and milk to the mixture and gently work it together until you have a ball of dough. Flour it lightly. Don't work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in plastic wrap and put it into the refrigerator to rest for at least half an hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45724,"Grilled Pizza with Fresh Tomato and Basil 1 pound prepared pizza dough, at room temperature All-purpose flour, for rolling 1 tablespoon olive oil 2 cups shredded mozzarella 1/4 cup grated Parmesan 2 medium plum tomatoes, sliced and patted dry Kosher salt and freshly ground black pepper 1/2 cup lightly packed fresh basil leaves, torn Instructions: Stretch and roll the dough on a lightly floured surface into a thin rustic round about 1/4 inch thick and 12-inches in diameter (no need to be perfectly round). Transfer to an 18-inch-long piece of heavy-duty aluminum foil and brush the pizza with the oil. Lift the whole piece of foil and put on the grill. Grill until the dough is charred on the bottom and almost cooked through, turning the foil a quarter turn a few times to ensure even cooking, 4 to 7 minutes. Using the foil, remove the crust from the grill. Scatter the mozzarella and Parmesan over top, add the sliced tomato and season lightly with salt and pepper. Using the foil, lift the pizza back onto the grill. Cover and grill until the cheese is melted, 2 to 3 minutes more. Remove the pizza from the grill and top with the basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 45725,"Potato Dumplings with Goat Cheese 1 1/2 pounds peeled potatoes 2 1/2 cups cooked and mashed potatoes Salt and freshly ground black pepper 1/2 cup goat cheese 1 tablespoon honey 1 tablespoon chopped rosemary 1 tablespoon chopped chives Peanut oil, for frying Instructions: Grate the potatoes and squeeze out liquid. Mix with mashed potatoes and season with salt and pepper. Set aside. Mix goat cheese with honey and herbs and set aside. Separate the potatoes into 10 mounds. Place in hand and flatten out. Put 1 teaspoon of cheese mixture in center and pinch the edge to close. Fill a sauce pot 1/2 way with peanut oil. Heat oil to 325 degrees F and fry dumplings until golden brown. Drain on paper towels and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45726,"Bacon and Mushroom Lasagna 1/2 cup (1 stick) unsalted butter 2/3 cup all-purpose flour
5 cups whole milk, at room temperature
1 tablespoon kosher salt
1 dried bay leaf
1 tablespoon olive oil 1/2 pound bacon, diced 2 pounds mixed mushrooms such as portobello, cremini or royal trumpet, diced
2 1/4 teaspoons kosher salt 1/2 red onion, diced
1 carrot, peeled and diced
1 celery stalk, diced
2 garlic cloves, chopped
1/2 teaspoon dried thyme
1/2 cup white wine
Unsalted butter, for buttering the baking dish 12 no-boil flat lasagna noodles
2 1/4 cups freshly grated Parmesan Instructions: For the bechamel: Melt the butter in a large saucepan over medium heat. Whisk in the flour to form a smooth paste. Cook, whisking constantly, for 3 minutes. Slowly whisk in the milk until smooth. Add the salt and bay leaf and bring the mixture to a simmer, whisking occasionally. Reduce the heat to low and simmer, stirring occasionally to prevent burning, for 20 minutes. Remove and discard the bay leaf. For the lasagna: Meanwhile, add the oil and bacon to a large skillet over medium heat and cook, stirring often, until the bacon is crispy and golden brown and the fat is rendered, about 15 minutes. Using a slotted spoon, remove the bacon to a paper towel lined plate. Drain off all but 3 tablespoons of the fat from the skillet. Add the mushrooms and 1 teaspoon salt to the skillet and increase the heat to medium-high. Cook, stirring occasionally with a wooden spoon, until the mushrooms have released their liquid and are beginning to brown, about 15 minutes. Add the onion, carrot, celery, garlic, thyme and remaining 1 1/4 teaspoons salt and cook until fragrant, the vegetables are soft and the mushrooms have browned, about 5 minutes longer. Deglaze with the white wine. Simmer until the liquid is almost entirely evaporated, about 4 minutes. Stir in the reserved bacon. Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish. Ladle and spread 1 cup bechamel on the bottom of the baking dish. Place a layer of pasta over the bechamel, breaking the pasta to fit the pan if needed. Spread 1 1/2 cups bechamel over the pasta. Spoon half of the mushroom filling over the bechamel and top with 3/4 cup Parmesan. Place another layer of pasta on top of the filling and repeat with the bechamel, the remaining mushroom filling and another 3/4 cup Parmesan. Layer on another layer of pasta and top with the remaining bechamel and Parmesan. Bake until golden brown and bubbly around the edges, 30 to 35 minutes. Allow the lasagna to rest for 15 minutes before serving. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 45727,"Grilled Skirt Steak with a Salsa-like Sauce Made of Charred Long Hot Peppers, Garlic, Anchovy, Lemon Zest and Olive Oil 4 cloves garlic Olive oil, for cooking
One 2-ounce tin anchovies, roughly chopped
4 long hot peppers
2 lemons, zested and juiced One 1 1/2-pound skirt steak Salt and freshly ground black pepper 1/2 cup chopped fresh parsley Instructions: For the salsa-like sauce: Add garlic to a small saucepan over low heat and just cover with olive oil. Cook, about 30 minutes. Add anchovies and continue to cook, using the back of a wooden spoon to break up the anchovies and garlic, until anchovies melt, about 15 minutes more. Remove from heat and set aside. Preheat a grill for cooking over high heat. Grill long hot peppers on each side until softened and lightly charred. Remove from grill, roughly chop and place in a large bowl. (Leave grill on.) Add the garlic-anchovy mixture and mix to combine. Add lemon zest and juice to taste. Mix to combine. For the grilled skirt steak: Sprinkle skirt steak with salt and pepper. Grill steak about 2 minutes on each side for medium-rare. Remove from grill and allow to rest. Slice steak on a bias and place on a serving platter. Top steak with salsa-like sauce. Sprinkle with parsley. Serve! ","[Malbec, Tempranillo, Garnacha, Barbera]" 45728,"Brown Bag Bacon and Egg Cooking spray, for spraying brown bag 2 slices bacon 1 egg
Instructions: Spray the interior of the brown bag with cooking spray. Cut the bacon slices in half. Line the bottom of the bag with the bacon. Crack the egg into the bag and fold the top of the bag over to close. Using a cooking tripod and hook, immediately hang the bag approximately 12 inches over the hot embers of a fire (if you don't do it right away, the egg will seep through the bag). Cook until the bacon and egg are cooked through, 20 to 25 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45729,"Vodka Sauce Chicken Parmesan 2 boneless, skinless chicken breasts (about 1 pound total) 1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
1 cup seasoned breadcrumbs
1 1/2 cups vegetable oil
One 15-ounce jar vodka sauce, warmed
1/4 cup freshly grated Parmesan
1 cup shredded mozzarella
1/4 cup fresh flat-leaf parsley leaves, finely chopped
Instructions: Preheat the oven to broil. Place a wire rack inside each of 2 rimmed baking sheets. Cut the chicken\u202fbreasts\u202fin half horizontally through the middle (like slicing a bagel) making 4 roughly equal pieces. Place a sheet of plastic wrap on a cutting board. Put\u202f1 chicken piece in the center of the plastic wrap and top with another\u202fsheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to\u202fa prepared baking sheet. Repeat with the remaining chicken pieces.\u202f\u202f
To set up a standard breading station, mix the flour, 1 tablespoon\u202fsalt and 1/2 teaspoon pepper in a shallow dish.\u202fBeat the eggs and 1/2 teaspoon salt in a second shallow dish. Place the breadcrumbs in a third shallow dish.
Dredge 1 piece of chicken in the flour\u202fmixture, turning to coat\u202fevenly. Shake off any excess, then dip into the egg\u202fmixture, turning\u202fto fully coat it\u202fon both sides. Let the excess egg drip off,\u202fthen press the chicken\u202ffirmly into the breadcrumbs, turning to coat on both sides and packing\u202fthe crumbs into any crevices. Return\u202fthe\u202fchicken to the baking sheet and repeat with the remaining chicken\u202fpieces.\u202f\u202f
Heat the oil in a large skillet over medium-high heat (you will know the oil is ready if you drop a few breadcrumbs into the skillet and they immediately sizzle). Add 2 pieces of chicken and cook until\u202fthe breading is\u202fgolden-brown\u202fand\u202fcrisp\u202fand the chicken is just cooked through, 3 to 5 minutes per side, turning with tongs. Transfer to\u202fthe other prepared baking sheet. Make sure the oil is hot again before repeating with the remaining 2 pieces of chicken. \u202f
Spread 1/4 cup vodka sauce onto each piece of chicken then top each with 1 tablespoon Parmesan and 1/4 cup mozzarella. Broil until the cheese melts and browns in spots, 3 to 5 minutes. Pour the remaining vodka sauce onto a serving platter and top with the chicken pieces. Sprinkle with the parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 45730,"Whole Lemon Bars 2 sticks (8 ounces or 227 grams) unsalted butter, plus more for the baking dish 1/2 cup (100 grams) granulated sugar
2 cups (256 grams) all-purpose flour
1/8 teaspoon kosher salt
1 average-sized (about 4 1/2 ounces or 130 grams) lemon, rinsed and dried 1 1/2 cups (300 grams) granulated sugar
1 stick (4 ounces or 115 grams) unsalted butter, cut into chunks
4 large eggs
2 tablespoons (14 grams) cornstarch
1/4 teaspoon table salt
Powdered sugar, for dusting Instructions: For the crust: Butter a 13-by-9-inch baking dish and set aside. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment and combine until light and fluffy. In a separate bowl, combine the flour and salt and slowly add to the butter mixture until just combined. Pour the dough into the prepared baking dish and press, making sure the dough comes up the sides of the dish around the edges about 1/2 inch. Refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Bake the dough until lightly browned, 15 to 20 minutes. Cool on a wire rack. (Leave the oven on.) For the lemon filling: Cut the lemon in half and slice the lemon halves into thin wheels; remove any seeds. Toss the lemon wheels (with flesh and peel), granulated sugar and chunks of butter into the bowl of a food processor. Process, scraping down the sides as needed, until the lemon is thoroughly pureed. Add the eggs, cornstarch and salt and pulse until the batter is smooth. Pour into the prepared crust. Bake until the filling is set, 35 to 40 minutes. You can test this by bumping the pan a little; it should only jiggle slightly. In my oven, I find that the point at which the filling is set is also when it starts to get very light brown on top. Let cool on a rack. Cut into rectangles and dust with powdered sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45731,"Cheese and Herb Ravioli Filling 3/4 cup ricotta cheese, well drained 6 ounces goat cheese, at room temperature 1 cup fresh herbs (basil, parsley, thyme, marjoram), chopped 1 egg Salt and pepper, to taste Instructions: In a mixing bowl, thoroughly combine all ingredients. Chill in the refrigerator a few minutes to firm up the filling. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 45732,"Baked Cod Shakshuka 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 small yellow onion, halved and thinly sliced
1 red bell pepper, thinly sliced
3 garlic cloves, thinly sliced
1 jalapeno, thinly sliced
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
1(28-ounce) can crushed San Marzano tomatoes
1 to 2 teaspoons sherry vinegar
4 (6 ounce) cod fillets, skin removed
Parsley, for garnish
Instructions: Preheat oven to 400 degrees F. Set a large Dutch oven over medium heat. Add the olive oil and heat to shimmering, then add the onion, bell pepper, garlic and jalapeno, paprika, cayenne, cumin, and a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and begin to brown, about 3 minutes. Add tomatoes along with their juices, season with another pinch of salt and twist of black pepper, and bring to a boil. Reduce the heat to medium-low to maintain a gentle simmer, partially cover, and cook until vegetables soften and the liquid has mostly reduced, about 15 minutes. Remove from the heat and stir in the vinegar. Season the fish on all sides with salt and pepper and partially submerge in the sauce, leaving space between the pieces. Spoon some sauce over each fillet. Transfer the pot to the oven and cook, uncovered, until the flesh of the fish turns opaque and begins to flake, about 15 minutes. Garnish with parsley and a drizzle of olive oil and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 45733,"Title 3 tablespoons unsalted butter 1/4 cup chopped onions 2 tablespoons chopped green bell peppers Instructions: ; ","[Chardonnay, Sauvignon Blanc, Riesling]" 45734,"Peanut Butter Cookie Dough Brownies Nonstick cooking spray 1/2 cup unsalted butter 2 (1-ounce) squares unsweetened chocolate 1 teaspoon vanilla extract 1 cup sugar 2 large eggs 1/2 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup semisweet chocolate chunks 1/4 cup unsalted butter, softened 1/2 cup packed light brown sugar 2 tablespoons milk 1/2 cup creamy peanut butter 1/2 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon salt 3/4 cup dark chocolate chips 1/4 cup heavy whipping cream 1/4 cup coarsely chopped salted peanuts Instructions: Heat the oven to 350 degrees F. Spray the bottom and sides of an 8 by 8-inch pan with cooking spray. For the brownies, microwave the butter and unsweetened chocolate in a microwavable bowl at high power until the butter is melted, about 2 minutes. Stir until combined, then mix in the vanilla extract. Meanwhile, beat the sugar and eggs in a large bowl and add in the chocolate mixture. Stir in the flour, baking powder, salt and chocolate chunks. Spread the brownie mixture evenly into the prepared pan. Bake until the brownies are set and a toothpick inserted in the center of the brownies comes out clean, about 22 to 28 minutes. Remove from the oven and let cool for 30 minutes. For the peanut butter cookie dough: Add the butter and brown sugar to a large bowl and mix until creamy. Mix in the milk and the peanut butter, then stir in the flour and salt. Spread the peanut butter cookie dough evenly over the cooled brownies. To make the ganache: In a small microwavable bowl, microwave the dark chocolate chips and heavy whipping cream, uncovered, on high for 1 minute, stirring after 30 seconds. Continue stirring until the chips are melted and the mixture is smooth. Spread the ganache over the peanut butter layer and sprinkle with the chopped peanuts. Refrigerate until the dough and ganache are set, about 1 hour. Cut into 16 squares and arrange on a serving platter to serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]

" 45735,"Crisp Pork Belly with Caramel Vinegar 1 (3 1/2 pound) pork belly 2 tablespoons sea salt, plus more as needed Extra-virgin olive oil, as needed Freshly cracked black pepper Caramel Vinegar, recipe follows Bok Choy with Sweet Soy and Lime, recipe follows Freshly chopped red cl, for garnish 1/2 cup brown sugar 1/3 cup red wine vinegar 2 star anise 1 cinnamon stick 1 cup chicken stock Juice of 1 orange and 4 wide strips of orange peel Sea Salt and freshly ground black pepper 1/2 cup soy sauce 1 1/2 tablespoons caster sugar (superfine) 1 1/2 tablespoons lime juice 3 bunches baby bok choy (pak choy) Instructions: Score the skin of the pork belly in a criss-cross pattern using a sharp knife. Rub the sea salt into the pork skin, and set the meat aside for 30 minutes.
Preheat the oven to 425 degrees F.
Wipe the salt from the pork skin with a paper towel and dry well. Drizzle a large roasting pan with enough olive oil. Place the pork belly in the pan, skin-side down, and drizzle with additional olive oil and season with salt and pepper, to taste. Sear the pork in the preheated oven for 30 minutes. Then, reduce the oven temperature to 375 degrees F and continue roasting for another 1 1/2 hours. At this point, carefully turn the pork over and roast for another 20 minutes, or until the skin is crisp.
Remove the pork from the oven, tent the meat loosely in foil and set it aside to rest for at least 15 minutes. Slice the pork belly and drizzle it with some caramel vinegar. Serve with steamed rice, Bok Choy, and freshly chopped red cl. Serving suggestion: steamed rice. Put the sugar, vinegar, star anise and cinnamon in a small saucepan and cook, stirring, over medium heat until the sugar has dissolved. Bring to the boil and simmer for 5 minutes, or until the mixture is syrupy.
Stir in the chicken stock and simmer for another 5 minutes, or until slightly reduced. Add the orange juice and peel, reduce the heat to low and simmer gently until thick and syrupy. Season to taste. Put the soy sauce and sugar in a small saucepan over low heat and stir to dissolve the sugar. Simmer until the soy sauce has reduced by half. Remove from the heat and stir in the lime juice.
Blanch or steam the bok choy until it is bright green and tender crisp. Drizzle with the sweet soy and lime and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45736,"Sgroppino Lemon Sorbet, recipe follows 1 bottle good prosecco Fresh mint, for garnish 1 cup plus 2 tablespoons granulated sugar 2 teaspoons lemon zest Juice of 6 lemons (about 1 cup) 3 tablespoons limoncello Instructions: Add a small scoop of sorbet to each champagne flute. Top with the prosecco and add a sprig of mint for garnish. Add the sugar, 1 cup water and lemon zest to a medium saucepan over medium heat and stir until the sugar has dissolved. Stir in the remaining 1 1/2 cups cold water, the lemon juice and limoncello. Place in the fridge until chilled, about 2 hours. Add the cold lemon mixture to an ice cream maker and run as directed by the manufacturer's instructions. You want it to look like soft serve. Remove to a plastic lidded container and place in the freezer until firm, about 3 hours. ","[Prosecco, Moscato, Vinho Verde, Cava]" 45737,"Orange Scented Bomboloni with Pastry Cream and Chocolate Orange Dipping Sauce 1 1/2 cups whole milk 1/4 cup sugar 3 tablespoons cornstarch Pinch fine sea salt 2 large egg yolks 1 teaspoon orange liqueur, such as Grand Marnier 2 tablespoons unsalted butter, softened 1 teaspoon pure vanilla extract 1 teaspoon finely grated orange zest 1/2 cup heavy cream, whipped to soft peaks

3 cups all-purpose flour, plus more for dusting 1/2 cup lukewarm water, plus more if needed 1 1/2 tablespoons clover honey 1 1/2 envelopes active dry yeast (3 1/4 teaspoons) 3 tablespoons milk 1/3 cup pure cane granulated sugar 1/4 teaspoon fine sea salt 6 large egg yolks 3 tablespoons unsalted butter, softened Canola oil, for greasing

1 cup heavy cream 8 ounces bittersweet chocolate, coarsely chopped 2 tablespoons orange liqueur 1/4 teaspoon pure vanilla extract

3 cups canola oil, for frying and greasing Pure cane granulated sugar, for rolling All-purpose flour, for dusting Confectioners' sugar, for dusting Instructions: For the pastry cream: Bring the milk to a simmer in a small saucepan over low heat. Whisk together the sugar, cornstarch, salt and eggs in a small bowl until pale. Slowly whisk in the hot milk, and then return the mixture to the pan and whisk constantly over medium heat until thickened, about 2 minutes. Add the liqueur and cook for 30 seconds longer. Remove from the heat, stir in the butter, vanilla and orange zest. Cover with plastic wrap and cool to room temperature. Refrigerate until cold, at least 4 hours and up to 24 hours. Just before using, fold in the whipped cream until combined. Keep cold.

For the bomboloni: Combine 1 cup plus 2 tablespoons of the flour, the water, honey and yeast in the bowl of an electric stand mixer and mix. Cover the bowl with plastic wrap and let stand at room temperature until foamy, about 1 hour.

Return the bowl to the mixer, fitted with a dough hook. Add the remaining flour, along with the milk, granulated sugar, salt and egg yolks. Mix at low speed until blended, and then add the butter. Knead at medium speed until silky but sticky, about 5 minutes. Keep in mind that the dough will not pull away from the sides of the bowl. Scrape the dough into an oiled bowl using an oiled spatula and cover with plastic wrap. Refrigerate overnight. The dough will not rise.

For the dipping sauce: Bring the heavy cream to a simmer in a small saucepan. Put the chocolate in a medium bowl. Add the hot cream and let sit for 1 minute. Gently whisk until smooth; stir in the orange liqueur and vanilla extract. Keep warm.

For frying: Heat the canola oil in a large saucepan to 360 degrees F. Line a wire rack with paper towels. Fill a shallow bowl with 1/2 inch granulated sugar. Roll out the dough on a lightly-floured surface to a scant 1/2-inch thick. Stamp out 32 rounds using a 1/2-inch-round biscuit cutter; do not re-roll the dough. Fry the rounds, 8 at a time, until they are browned, about 4 minutes. Be sure to keep the oil between 360 degrees F and 375 degrees F. Transfer the bomboloni to paper towels to drain the excess oil, then roll them in the granulated sugar. Continue frying and rolling the remaining bomboloni.

Fit a pastry bag with a 1/4-inch plain tip and fill with the pastry cream. Gently push the tip three-fourths of the way into the bomboloni and squeeze in the cream, pulling the tip out slightly as you squeeze to fill them as much as possible. Serve warm. Dip into the chocolate-orange sauce and dust with confectioners' sugar. ","[Chardonnay, Pinot Grigio, Vermentino, Riesling]" 45738,"Five Spice Steak Frites with Scallion-Cucumber Salad 1 20-ounce package frozen French fries 1/4 teaspoon Chinese five-spice powder Kosher salt 3/4 cup ketchup 3 tablespoons sweet pickle relish 2 tablespoons Sriracha (Asian cl sauce) 1 1/4 pounds flank steak 1 tablespoon vegetable oil, plus more for brushing 1 English cucumber, peeled and cut into 3/4-inch pieces 1 tablespoon rice vinegar (not seasoned) Freshly ground pepper 3 scallions, thinly sliced Instructions: Toss the fries with 1/8 teaspoon five-spice powder and 1/2 teaspoon salt on a baking sheet; bake as the label directs until crisp. Meanwhile, preheat a grill pan over high heat. Mix the ketchup, relish, Sriracha and the remaining 1/8 teaspoon five-spice powder in a bowl; set aside 2 tablespoons for brushing the steak. Prick the steak all over with a fork; season with salt. Brush the grill pan with oil, then add the steak and grill until marked, 12 to 15 minutes, flipping and brushing occasionally with the reserved spiced ketchup. Transfer to a cutting board; let rest 10 minutes, then thinly slice against the grain. Toss the cucumber, vegetable oil and vinegar in a bowl; season with salt and pepper. Toss the fries with the scallions, and salt to taste. Serve with the steak and the spiced ketchup. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 45739,"Maple-Brined Roast Turkey with Sage Butter 1 1/2 cups kosher salt 1 1/2 cups pure maple syrup 6 sprigs sage 4 fresh bay leaves 1 tablespoon black peppercorns 1 tablespoon coriander seeds 2 wide strips lemon zest 1 12- to 14-pound turkey, thawed if frozen, neck and giblets removed 2 sticks unsalted butter, at room temperature 1/2 cup fresh sage, finely chopped 1/4 cup fresh parsley, finely chopped Kosher salt and freshly ground pepper Instructions: Make the brine: Combine 8 cups water, the salt, maple syrup, sage, bay leaves, peppercorns, coriander seeds and lemon zest in a very large pot. Bring the liquid to a simmer and cook, stirring to dissolve the salt. Remove from the heat and add 1 1/2 gallons cold water. Stir to combine. Set aside to cool slightly, then refrigerate until cold. Once the brine is cold, slowly add the turkey, allowing time for the brine to enter the cavity so the pot doesn\u2019t overflow. Cover with a lid or a large plate and refrigerate overnight.
Remove the turkey from the brine (discard the brine). Drain any brine from the cavity, then blot the turkey very dry with paper towels and place on a rimmed baking sheet. Refrigerate, uncovered, until ready to cook.
Meanwhile, make the sage butter: Combine the butter, sage, parsley and a big pinch each of salt and pepper in a small bowl. Loosen the skin from the breast, thighs and drumsticks with your fingers, being careful not to tear the skin. Rub the sage butter under the skin, pressing down on the skin to help spread out the butter. (This can be done several hours before cooking.) Put an oven rack in the lowest position and remove the other racks. Preheat to 350? F. Set a metal cooling rack on a rimmed baking sheet. Season the turkey lightly inside and out with salt and pepper. Place on the rack on the baking sheet, breast-side up, and roast, rotating the pan after 1 hour, until the turkey is well browned all over and a meat thermometer inserted into the thickest part of the thigh registers 155? F, 2 1/2 hours to 2 hours 45 minutes total. (Start checking the internal temperature at 2 hours 15 minutes.) If the breast starts to get too dark, cover loosely with foil. Remove the turkey from the oven and let rest at least 30 minutes before carving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45740,"Lentil and Kale Salad 1 bunch kale, stemmed and sliced 1 shallot, thinly sliced 3 tablespoons champagne vinegar 1 tablespoon honey 1 teaspoon Dijon mustard 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 cups cooked French lentils 1/2 cup crumbled feta cheese 1/2 cup dried cranberries Instructions: Add the kale and shallots to a large bowl and set aside.
Whisk together the vinegar, honey and mustard. Slowly whisk in the olive oil and season with salt and pepper. Pour over the kale and shallots and toss and stir roughly with tongs, about 3 minutes. You want to gently bruise the leaves of the kale. Once the kale looks soft, toss in the lentils, feta cheese and cranberries. Cover with plastic wrap and marinate 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45741,"Peruvian Potatoes with Spicy Cream Sauce (Papas a la Huancaina) 4 medium Russett potatoes 8 ounces feta cheese, crumbled (about 2 cups) 1/3 cup evaporated milk 1/2 cup vegetable oil 1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero 1 garlic clove, finely minced 1/2 lime, juiced Salt 4 large lettuce leaves (such as Bibb or romaine) 3 hard-boiled eggs, peeled and sliced 10 black olives pitted and sliced (Kalamata or Botija Peruvian olives) 2 tablespoons freshly chopped flat-leaf parsley Instructions: Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance. Drain the potatoes and let them cool slightly. Slice the potatoes into 1/2-inch rounds and set aside. Combine the cheese, evaporated milk, oil, cl, garlic, and the lime juice in a blender and puree until smooth. The sauce should be creamy and pourable. If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out. Arrange the lettuce leaves on a platter and top with the sliced potatoes. Pour the sauce over the potatoes. Garnish with slices of hard boiled egg and olives. Garnish with chopped parsley. Serve chilled or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Torronts]" 45742,"Shelly's Sweet Tea 8 cups water 4 small or 2 family-size tea bags (recommended: Lipton) 1 cup sugar 8 cups cold water Instructions: In a teapot, boil 8 cups water. Add tea bags and remove from heat. Let steep for 5 minutes, or to taste. Strain tea into a gallon-size pitcher and add sugar. Add remaining cold water to pitcher and stir. Refrigerate until ready to serve. ","[Chardonnay, Moscato, Riesling]" 45743,"Chilled Pear and Pineapple Soup 1 large pineapple, ripe, leaves reserved, peeled, cored, and cut into chunks 3 pears, peeled, halved, and cored 2 cups cooled camomile tea 1/2 cup fragrant dessert wine (recommended: Muscat de Beaumes de Venise or Sauternes) Honey Freshly squeezed lemon juice Instructions: In a food processor, combine the pineapple and pear chunks. Puree until smooth and strain through a fine sieve into a bowl. Add the tea and wine and mix. Add honey and lemon juice a little bit at a time to taste. Chill until very cold. Serve in bowls or martini glasses, garnishing each bowl with 2 pineapple leaves, sticking up like rabbit ears. ","[Muscat, Riesling, Gewrztraminer, Pinot Grigio]" 45744,"Sweet Potato Strings with Beet Ketchup Three 2- to 2 1/2-inch-diameter beets, trimmed and peeled 1/2 cup ketchup 2 tablespoons plus 2 teaspoons balsamic vinegar 2 tablespoons extra-virgin olive oil One 1/2-inch piece fresh ginger, peeled and minced 1/4 teaspoon kosher salt, plus more for seasoning 1/8 teaspoon freshly ground black pepper, plus more for seasoning Pinch ground allspice, optional 2 pounds small to medium sweet potatoes or red garnet yams, peeled 1/2 cup all-purpose flour 4 cups canola oil Kosher salt Instructions: For the ketchup: Preheat the oven to 450 degrees F. Wrap the beets in foil, enclosing completely. Roast the beets until very tender when pierced with fork or skewer, 1 1/4 to 1 1/2 hours. Let the beets stand until cool enough to handle. Cut the beets into 1-inch chunks and transfer to a food processor. Add the ketchup, vinegar, olive oil, ginger, salt and pepper. Process until the mixture is smooth, 2 to 3 minutes. Transfer the beet ketchup to a small bowl. Adjust the seasoning with more salt and pepper and a pinch of allspice, if desired. (Can be prepared 1 day ahead. Cover and refrigerate). For the sweet potato strings: Using a mandoline or a V-slicer, cut the potatoes into matchstick-size strips 1/8- to 1/4-inch thick and preferably no longer than 4 to 5 inches (if the potatoes begin to discolor, place in a bowl of iced water until ready to use). Pat the potato strips completely dry. Place the flour in a large bowl. In batches, add the potato strips to the flour and toss to coat lightly. Pour the canola oil into a large wide saucepan. Attach a deep-fry thermometer to the side of the saucepan. Heat the oil between 330 to 350 degrees F. Shake off any excess flour from the potatoes. Working in batches, add the potatoes to the oil and fry until just tender and light golden, maintaining the oil temperature between 320 to 340 degrees F, 1 1/2 to 2 minutes. Using a slotted spoon or skimmer, remove the potato strings and drain on paper towels. Sprinkle the potatoes lightly with salt and mound on a platter. Serve with the beet ketchup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45745,"Peanut Butter, Apple and Sausage Muffins 2 cups Pillsbury BEST? All Purpose Flour 1/3 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 large egg 1/2 cup Jif? Creamy Peanut Butter 3/4 cup milk 1/3 cup Crisco? Pure Canola Oil 6 small, cooked sausage patties, halved 1/2 cup Smucker's? Apple Jelly Instructions: HEAT oven to 375 degrees F. Combine flour, sugar, baking powder and salt in large bowl; mix well. BEAT egg in small bowl; whisk in peanut butter. Stir in milk a little at a time; add oil and mix well. Pour into bowl with dry ingredients; stir gently to combine (this is a stiff batter; do not over mix). LINE a 12 muffin pan with paper muffin cups. Fill the lined cups 1/3 full of batter. Make a shallow indentation in the center of the batter with your finger; do not go to the bottom of the cup. PLACE 1 teaspoon jelly in each indentation. Top with halved sausage patties. Fill muffin cups 2/3 full with remaining batter. BAKE 20 minutes until done and golden brown. Remove from oven and cool in pan 5 minutes. Remove from pan and cool on wire rack; serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 45746,"Blueberry Delight 5 ounces pecan halves (about 1 1/2 cups) 1 cup all-purpose flour 2 tablespoons granulated sugar Pinch of fine sea salt 6 tablespoons unsalted butter, melted 1 cup confectioners' sugar 2 envelopes unflavored gelatin 1 cup heavy cream Two 8-ounce containers cream cheese, at room temperature 1 teaspoon vanilla extract 2 pints blueberries 1/4 cup granulated sugar, or to taste 2 tablespoons cornstarch Juice of 1/2 lemon Instructions: For the pecan crust: Preheat the oven to 350 degrees F.
Place the pecans in the bowl of a food processor fitted with the blade attachment. Pulse until finely ground. Add the flour, granulated sugar and salt and pulse to combine. Add the butter and process until combined. Transfer the mixture to a 9-by-13-inch rectangular baking dish; press flat. Transfer to the refrigerator to chill until firm, about 20 minutes.
Bake until golden brown, 10 to 12 minutes. Remove to a rack to cool.
For the cheesecake filling: Meanwhile, place the confectioners' sugar and gelatin in a medium bowl. Add 1/4 cup cold water and stir to combine. Bring the heavy cream to just a simmer in a small pot over medium-high heat. Add the hot cream to the gelatin mixture and stir to combine and dissolve. Set aside.
Wipe out the food processor bowl to clean away most of the crumbs. Beat the cream cheese and vanilla in the bowl of the food processor until smooth. Add the heavy cream-gelatin mixture and process until smooth, scraping the sides of the bowl as needed. Pour into the cooled nut crust. Refrigerate until firm, at least 1 hour.
For the blueberry topping: Meanwhile, combine the blueberries, granulated sugar and cornstarch in a small saucepan. Stir to combine so that the blueberries are coated with the dry ingredients. Add the lemon juice and stir to combine. Bring to a simmer over medium heat and cook, stirring, until the cornstarch and sugar have melted, about 2 minutes. Set aside to cool at least 30 minutes before pouring over the chilled cheesecake filling. Chill until the topping is set, about 15 minutes, before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45747,"Coconut-Kaffir Leaf Poached Halibut with Sauteed Chinese Cabbage 2 cups coconut milk 1 short stalk lemon grass, finely chopped 8 kaffir lime leaves, crushed 2 tablespoons lemon juice 1 pound block halibut 2 tablespoons olive oil 1 head Chinese cabbage, cut in 1/2 and chopped on a bias Salt and freshly ground black pepper 1 tablespoon seasoned rice wine vinegar 1 tablespoon mirin 1 tablespoon black sesame seeds Instructions: Preheat the oven to 250 degrees F In a small pot, over medium heat, heat the coconut milk along with the lemon grass and kaffir leaves and bring to just a boil. Remove from heat and let steep for 30 minutes, strain. Reheat liquid over medium-high heat, add the lemon juice and place the halibut in the middle of the liquid to poach. Cover with a parchment lid and poach in the oven until just beginning to flake. Remove from the oven and set aside. In a large saute pan, over high heat, add the oil. When oil is hot, add the cabbage and saute until hot throughout. Add the vinegar, mirin and reduce. The cabbage will collapse and the liquid will evaporate. At this point add the sesame seeds and season with salt and pepper, to taste. In a hot bowl add the cabbage first, top with the halibut and then the sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 45748,"Egg and Ham Empanadas with Piquillo Pepper Sauce 4 tablespoons olive oil 1/2 small red onion, chopped
2 cloves garlic, chopped
8 ounces canned or jarred piquillo peppers, drained
Salt and freshly ground black pepper
1 tablespoon red wine vinegar
2 tablespoons creme fraiche or sour cream
Honey, to taste
1/4 cup chopped fresh cilantro leaves
Nonstick spray 4 tablespoons very cold unsalted butter, finely diced
1 cup finely diced leftover baked ham
8 large eggs, whisked until light and fluffy, plus 2 beaten with 2 tablespoons water, for egg wash
2 green onions, green and pale green parts halved lengthwise and thinly sliced crosswise
1/4 cup crumbled soft goat cheese
Kosher salt and freshly ground black pepper
8 prepared empanada wrappers, preferably Goya, thawed if frozen
Flour, for rolling
Instructions: For the piquillo pepper sauce: Heat 1 tablespoon of the olive oil in a small skillet over medium-high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the piquillo peppers, season with salt and pepper and cook for 5 minutes. Transfer the mixture to a blender, and with the blender running, add the remaining 3 tablespoons olive oil and the vinegar and blend until smooth and silky. Add the creme fraiche and a touch of honey and pulse a few times just to incorporate; taste, pulse in a bit more honey if necessary. Transfer to a bowl. For the empanadas: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and spray with nonstick spray. Melt 2 tablespoons of the butter in a large nonstick skillet over high heat. Add the ham and cook, stirring occasionally, until golden brown, about 3 minutes; remove to a plate lined with paper towels. Reduce the heat to low. Add the remaining 2 tablespoons butter and melt. Add the 8 whisked eggs and cook, stirring until soft curds barely form, then transfer to a bowl and quickly and gently stir in the green onion, goat cheese, ham and a generous amount of salt and pepper. Transfer to a baking sheet. Roll each empanada wrapper on a lightly floured surface into a 7-inch round. Divide the filling among the wrappers, mounding it in the centers. Brush the edges with some of the egg wash. Fold each wrapper over the filling to create half-moon shapes and seal by pressing the edges together firmly with a fork. Transfer the empanadas to the prepared baking sheet and brush with egg wash. Cut a few small slits in the top of each empanada to create steam vents. Bake until golden, about 10 minutes. Let cool for 10 minutes and serve with the piquillo pepper sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 45749,"Hazelnut Chocolate Chip Cookies 1/2 cup old-fashioned oats 2 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter (2 sticks), at room temperature 1 cup firmly packed light brown sugar 1 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 4 ounces English toffee candy, finely chopped (recommended: Heath or Skor) 1 cup hazelnuts, toasted, skinned and chopped 1 (12-ounce) bag semisweet chocolate chips Instructions: Preheat oven to 325 degrees F. Line 2 heavy baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside. Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips. For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1 inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store in an airtight container at room temperature.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45750,"Scampi on Couscous 1/2 cup plus 2 tablespoons extra-virgin olive oil 1 small onion, chopped 1 carrot, chopped 1 garlic clove, peeled and smashed, plus 2 garlic cloves minced 2 (8 ounce) cans chopped tomatoes in their juice 1 (8ounce) bottle clam juice 1/4 cup dry white wine 1 cup water 2 cups plain couscous 2 pounds large shrimp, peeled and deveined 1 lemon, juiced 1 tablespoon red pepper flakes Chopped parsley leaves, for garnish Instructions: In a large pot, heat 1/4 cup olive oil. When almost smoking, add onion, carrot and 1 clove smashed garlic and saute until vegetables are soft, about 5 minutes. Add the canned tomatoes and their juice, clam juice and white wine. Bring to a boil and simmer on medium heat for 10 minutes, uncovered. Remove from heat and allow to cool slightly. Carefully pour tomato mixture in the bowl of a food processor and puree. Add a couple of tablespoons of water if needed - you want to end up with a broth. Check for seasoning. Return broth to the pot. Add 1 cup of water and 2 tablespoons extra-virgin olive oil and bring to a boil. Reduce heat and add 2 cups couscous. Cover pot and remove from heat. Let rest for 10 minutes, allowing the couscous to absorb all the liquid. Fluff with a fork and season with salt and pepper. In a large skillet, add the remaining 1/4 cup oil and the 2 cloves of minced garlic. Heat the oil, making sure not to burn the garlic. When the oil is hot, add the shrimp and stirring occasionally, cook the shrimp until they start to turn pink, about 5 minutes. Be careful not to overcook the shrimp or they will become tough. Remove from heat and add the lemon juice, red pepper and chopped parsley. Check for seasoning. To serve, mound the couscous in the center of a platter and top with the shrimp. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 45751,"Master Kit Ballon 1 cup whipping cream 1 teaspoon sugar 6 ounces Cherry Heering liqueur 2 quarts strawberry ice cream, preferably home made 6 large strawberries Instructions: Whip cream with sugar. Fold in a bit of liqueur to taste. Divide half of cream into 6 glasses, followed by half of ice cream. Coat with half of liqueur. Top with remaining cream, ice cream and liqueur. Garnish with strawberries. ","[Prosecco, Moscato, Vinho Verde]" 45752,"Antipasto Summer Lettuce Wraps 8 ounces fresh mozzarella, cubed 8 ounces salami, cubed (have the deli counter slice it into 1/4-inch pieces) 8 ounces cherry tomatoes, quartered 1 (6-ounce) jar marinated artichoke hearts, drained and chopped 1 roasted red pepper, drained and chopped 1/4 cup jarred pepperoncini, drained and chopped Red Wine Vinaigrette, recipe follows Kosher salt and freshly cracked black pepper 16 leaves Boston Bibb lettuce 1/4 cup red wine vinegar 1 teaspoon honey 1 teaspoon mustard 1/4 cup olive oil Kosher salt and freshly cracked black pepper Instructions: In a large mixing bowl, mix together the mozzarella, salami, cherry tomatoes, artichokes, roasted red pepper and pepperoncini. Toss the salad mixture with the Red Wine Vinaigrette. Season with salt and pepper. Let this marinate for 30 minutes before serving. Serve the lettuce cups alongside the antipasto salad. Be sure to use a slotted spoon when serving to drain off any excess marinade, so the lettuce doesn't get soggy. In a small mixing bowl, whisk together vinegar, honey and mustard. Once combined, slowly add olive oil in steady stream while whisking. Season with salt and pepper. ","[Barolo, Barbaresco, Chianti, Rioja]" 45753,"Spring Panzanella 2 pound medium asparagus 1/2 cup freshly chopped basil leaves 8 tablespoons extra-virgin olive oil, divided Sea salt, preferably gray salt and freshly ground black pepper Panzanella Croutons, recipe follows 2 cups fresh or frozen English peas, boiled until tender and drained 1 cup thinly sliced green onion or spring onion 3 tablespoons plus 1 teaspoon fresh lemon juice, divided 1/2 head radicchio, ribbon-cut, soaked, drained, and dried 2 cup whole baby spinach leaves or arugula Wedge ricotta salata cheese 1/2 cup unsalted butter 12 cups crust-free cubed day-old bread (1/2-inch cubes) 3/4 cup finely grated Parmesan 1/2 cup unsalted butter 12 cups crust-free cubed day-old bread (1/2-inch cubes) 3/4 cup finely grated Parmesan Instructions: Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where the spear becomes tough. Discard the tough end. Repeat with the remaining asparagus. Cut off the tender tips and reserve. Bring a large pot of salted water to a boil over high heat. Add the asparagus tips and cook briefly, just until they lose their raw taste. Lift them out with a sieve or skimmer and let cool. Add the remaining portion of the asparagus spears and cook until tender enough to puree, then drain well. Put the asparagus spears basil, 6 tablespoons of the olive oil, and salt and pepper, to taste, in a blender or food processor. Puree until smooth. In a large bowl, combine the croutons, asparagus tips, peas, and green or spring onion. Add some of the asparagus puree and toss to coat well. Add more puree as needed to coat lightly and evenly. Add 3 tablespoons of the lemon juice and toss again. Taste and adjust the seasoning, then make an even layer of the mixture on a platter. In another bowl, combine the radicchio and spinach or arugula. Dress with the remaining 2 tablespoons olive oil, the remaining 1 teaspoon lemon juice, and salt and pepper to taste. Toss well, then mound on top of the dressed croutons. With a cheese plane or vegetable peeler, shave some ricotta salata over the top. Serve immediately. Preheat the oven to 350 degrees F. Melt the butter in a large skillet over moderate heat and cook until it foams. Add the bread cubes and toss to coat with the butter. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese. Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 12 minutes. Let cool. Store in an airtight container. Michael's Notes: I use a serrated knife to remove the crust from day-old bread, and then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Also note that I recommend grating the Parmesan finely so that it will stick to the bread better. Yield: 4 to 4 1/2 cups Preheat the oven to 350 degrees F. Melt the butter in a large skillet over moderate heat and cook until it foams. Add the bread cubes and toss to coat with the butter. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese. Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to12 minutes. Let cool. Store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 45754,"Peaches and Cream Trifle with Blueberry Sauce 1 pint blueberries 1/2 cup plus 2 tablespoons brown sugar One 16-ounce frozen pound cake, cut in half across the equator
4 peaches, peeled and cubed
1 1/2 cups pecans 2 tablespoons maple syrup
1 tablespoon olive oil
1 teaspoon kosher salt
1 1/2 cups heavy whipping cream 1 teaspoon granulated sugar
1 teaspoon vanilla extract Instructions: For the peaches: Add the blueberries, 2 tablespoons brown sugar and 1 cup water to a medium saucepan and bring to medium heat. Simmer until syrupy, about 10 minutes. Remove from the heat. Meanwhile, punch out circles from the pound cake using a ring mold and reserve. Put the peaches, 1/2 cup brown sugar and 2 tablespoons water in a small saucepan and cook, covered, over medium heat until the peaches are soft and tender, 5 to 10 minutes. For the maple pecans: Preheat the oven to 350 degrees F. Mix the pecans, maple syrup, olive oil and salt in a bowl. Spread on the prepared baking sheet and bake for 15 minutes. Break apart into pieces. For the vanilla whipped cream: Add the cream to the bowl of a stand mixer fitted with the whisk attachment. Whip to soft peaks. Add the granulated sugar and vanilla and whip to stiff peaks. To assemble: In a wide-mouth serving glass or parfait dish that fits the circles of pound cake, layer a pound cake circle, a layer of blueberries, another pound cake circle, a layer of peaches, a large dollop of whipped cream and a sprinkle of nuts. Repeat with the remaining ingredients in 5 more glasses. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 45755,"Kids Can Make: Sloppy Joe Sliders 1 tablespoon vegetable oil 1 pound ground beef 1 tablespoon chili powder Kosher salt 3/4 cup ketchup 1 tablespoon light brown sugar 1 tablespoon apple cider vinegar 1/2 cup frozen crinkle-cut baby carrots 1/2 cup frozen baby corn 8 potato slider buns or 12 mini potato dinner rolls 1 cup thinly shredded red cabbage 1/4 cup dill pickle chips Instructions: Heat the oil in a large nonstick skillet over medium-high heat. Add the ground beef, and cook, stirring frequently, until the beef begins to brown, about 4 minutes. Stir in the chili powder and 1 teaspoon salt, and continue cooking until the meat is cooked through, 2 minutes more. Drain off any excess liquid, and add back 2 tablespoons of it. Reduce the heat to low, stir in the ketchup, sugar, vinegar and 1/2 cup water and simmer, stirring occasionally, until the sauce is slightly thickened, about 8 minutes. Stir in the carrots and corn, and cook, partially covered, until the vegetables are tender and heated through, 5 minutes. Scoop some sauce onto 1 half of each slider bun, top with a handful of shredded cabbage and a pickle chip and serve. ","[Merlot, Pinotage, Tempranillo, Garnacha]" 45756,"Seared Foie Gras with Edamame Dumplings, Five-Spice Broth and Braised Daikon Canola oil, to cook 2 medium onions, roughly chopped 2 slices ginger 1 cinnamon stick 2 star anise 1/2 teaspoon toasted whole Szechwan peppercorns 1/2 teaspoon toasted whole cloves 1 teaspoon toasted whole fennel seeds Salt and pepper 6 cups chicken stock 1 tablespoon dark soy sauce 1 daikon, peeled and cut into 8 (1-inch) disks 8 thick slices goose or duck foie gras, scored Fleur de sel and coarse cracked black pepper 1 package daikon sprouts Edamame Dumplings, recipe follows 1 tomato, concasse (with the skin on) Edamames, for garnish 2 cups edamames (may substitute English peas), reserve 1/4 cup, for garnish 1 cup tightly packed spinach leaves 1/4 cup cold, chopped butter 1/2 tablespoon truffle oil 2 tablespoons chopped chives Salt and black pepper 1 package thin, square wonton skins Egg wash (1 egg lightly beaten with 1/4 cup cold water) Instructions: In a saucepan coated lightly with oil, sweat the onions and ginger until soft, about 4 minutes. Add the spices and season. Add the stock and bring to simmer. Add soy sauce and daikon and simmer gently for 15 to 20 minutes, reducing the mixture by 20 percent. Check for seasoning, and strain out the spices, keeping the broth. Place the daikon into the strained broth. Keep hot. Heat a non-stick pan on high. Season the foie gras on both sides, and saute until brown, about 3 minutes a side. Drain on paper towels. In a large, heated pasta bowl, place 1 braised daikon piece. Cut out a very thin wedge, and squeeze in a small bundle of daikon sprouts. Top the daikon with the seared foie gras, ladle the broth around the daikon, and add 3 Edamame Dumplings. Garnish with edamames and tomato concasse. Wine Suggestion: Cotes de Nuits-Village, Clos de la Belle Marguerite, 1996 In a pot of salted water, boil the edamames until soft, about 15 minutes. During the last 2 minutes, add the spinach, to wilt. Strain well and add to a food processor. Puree until smooth. Add the butter and only pulse. You want small pieces of butter in the mousse. Fold in truffle oil and chives, and season. Place in refrigerator until chilled through. To make the dumplings, lay out 4 wonton skins at a time, and spoon about 1/2 tablespoon of mousse on each. Brush on egg wash on the edges and fold in half to form a triangle. Fold left tip of triangle underneath to attach to right tip (like a tortellini). Repeat and make 24 dumplings total. Reserve in the refrigerator. In a large pot of boiling, lightly salted water, add dumplings and cook for 3 minutes. Serve immediately. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Riesling]" 45757,"Rouget on Celery Root Salad with Walnuts and Olives 1 celery root, about 1 pound 2 ounces walnuts 2 ounces good black olives pitted 1 tablespoon sherry wine vinegar 3 tablespoons extra virgin olive oil 2 tablespoons kosher salt Freshly ground pepper 4 rouget about 12 oz each, scaled and filleted, score the skin Flour for dredging the fish 3 tablespoons clarified butter to cook the rouget Salt and pepper Instructions: Pre-heat the oven to 350 degrees. Cut the celery root into very fine slices then the slices into fine julienne strips. Toast the walnuts in the preheated oven for 6 minutes or until they start to turn light brown remove the walnuts from the oven and rub in a towel to remove any loose skin. Cut the black olives into slivers. Mix the celery root, walnuts, black olives, sherry vinegar, olive oil, 2 tablespoons salt, freshly ground pepper together. Let sit for 30 minutes for the flavors to marry. Season the rouget fillets with salt and pepper then dredge in the flour. Heat 3 tablespoons clarified butter in a saute pan and cook the fish until golden flip and cook the other side.
Yield: 4 servings. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 45758,"Szechwan-Marinated Flat Iron Steak 1 tablespoon chili oil 2 tablespoons peanut oil 1 tablespoon jalapeno, sliced thinly 1 tablespoon shallots, julienned 1 tablespoon cilantro leaves 1 tablespoon green onions, cut into 1-inch lengths 1 tablespoon ginger, julienned 1 cup Worcestershire sauce 1 cup mirin, or sweet sake 2 cups soy sauce 3 pieces whole ginger, smashed 1/2 cup ketchup 1 cup chopped garlic 1 3/4 cups honey 1 cup chopped shallots 1/2 cup lemon juice 1/2 cup sambal (garlic chili paste) 3 tablespoons freshly ground black pepper 4 (8-ounce) flat iron steaks 1/4 cup blanched garlic 2 tablespoons sambal 1/4 cup sugar 1/4 cup shaohsing, or Chinese rice wine 2 cups oyster sauce 3 cups chicken stock 2 tablespoons peanut oil 1/2 cup shiitake mushrooms, quartered 1/2 cup blanched asparagus, cut into 1/2-inch lengths 1/2 cup scallions, cut into 1/2- inch lengths 1/2 cup bok choy 1/2 cup red onion, sliced Chopped cilantro leaves, for garnish Chopped scallions, for garnish Instructions: In a small saute pan, heat the chili and peanut oils. Add the jalapeno, shallots, cilantro, green onions, and ginger and cook until slightly tender. Remove from the heat and set aside. Combine the marinade ingredients in a medium bowl and whisk together until thoroughly combined. Place the steaks in the marinade and refrigerate for 12 hours. Heat the grill to high heat. Remove steaks from the marinade and season with a little salt and pepper. Grill to desired temperature, about 2 to 3 minutes per side. Remove the steaks from the grill and allow to rest. Slice the steaks on a thin bias and set aside. In a medium bowl, whisk together all the ingredients. Set aside. Heat the peanut oil in a wok or hot saute pan over high heat. Add the mushrooms, asparagus, scallions, bok choy, and red onions, and cook until tender. Deglaze the vegetables with the Szechwan Deglaze until almost all the liquid is absorbed. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 45759,"Melon-tini 1 cup ice 2 ounces vodka 2 ounces pineapple juice 1/2-ounce melon liqueur Frozen melon balls, for garnish Instructions: In a cocktail shaker filled with ice, add the vodka and pineapple juice. Shake. Strain into a martini glass. Slowly pour the melon liqueur into the glass. It will sink to the bottom. Garnish with frozen melon balls skewered on stir-sticks and serve immediately. ","[Prosecco, Moscato, Sauvignon Blanc]" 45760,"Warm Chocolate Cake 1 cup butter, plus a little extra for the molds 8 ounces bittersweet imported chocolate 4 eggs 4 egg yolks 1/2 cup sugar 4 teaspoons all-purpose flour, for dusting 6 teaspoons finely ground ginger bread Whipped cream Instructions: In a double boiler, heat the butter and chocolate together until the chocolate is almost completely melted. While heating up, beat together all the eggs, yolks, and sugar with a whisk or electric mixer until light and thick. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, and then quickly beat in the flour just until combined. Butter and lightly coat 8 (4-ounce) ramekins with ground gingerbread. Tap the excess gingerbread off and then butter and gingerbread them again. Divide batter among the molds. Preheat oven to 450 degrees F. Bake the molds on a sheet tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set. Then you know it is ready. Let rest for 10 seconds and then serve with whip cream. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 45761,"Mirin Glazed Burgers with Sesame-Ponzu Spinach and Wasabi-Ginger Mayonnaise 2/3 cup mirin 1/2 cup sake 1/4 cup soy sauce 2/3 cup mayonnaise 2 tablespoons finely grated ginger, with juices 1 tablespoon plus 1 teaspoon wasabi paste 1/4 cup prepared Japanese sesame dressing 1/4 cup prepared ponzu sauce (citrus-soy sauce) 6 cups baby spinach 1 tablespoon mirin 1 tablespoon sake 1 tablespoon soy sauce 3 tablespoons miso 2 1/2 pounds ground chuck 1/3 cup sliced green onion 2 teaspoons finely grated ginger, with juices 2 tablespoons minced garlic 2 teaspoons coarsely ground black pepper 1 teaspoon sea salt Vegetable oil, for brushing on the grill rack 6 sesame seed buns, split Instructions: Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium.; For the glaze: Mix the mirin, sake, and soy sauce in a small, heavy fire-proof saucepan. Place the pan on the grill rack, bring the mixture to a simmer, and cook until reduced to a slightly thicker consistency, 15 to 20 minutes. Set the glaze aside (it will thicken slightly as it cools). For the mayonnaise: To make the mayonnaise, mix all of the ingredients in a small bowl. Cover and refrigerate until serving. For the spinach: Mix the sesame dressing and ponzu sauce in a small bowl. Place the spinach in a large bowl and toss lightly with the dressing. Cover and refrigerate until serving. For the patties: Mix the mirin, sake, and soy sauce in a small bowl. Stir in the miso and blend evenly. Spread the chuck out in a large, shallow pan. Distribute the miso mixture over the meat and sprinkle evenly with the green onion, ginger, garlic, pepper, and salt. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and, with cupped hands, toss 1 portion of the meat back and forth from hand to hand to form a loose ball. Pat the meat portion lightly on a flat surface to form a patty to fit the buns. Press the center of the patty down with your fingertips to create a slight indention in the center of the patty. Repeat with the remaining meat portions. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack and baste each patty with the glaze. Cover and cook until browned on the bottom, 3 to 4 minutes, basting each patty again with the glaze. Turn the patties and brush the cooked side with the glaze. Cook, brushing frequently with the glaze, until done to preference, 4 to 5 minutes longer for medium. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place an equal portion of the spinach on each bun bottom and top with a patty. Spread the mayonnaise over the cut sides of the bun tops. Add the bun tops and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45762,"Cauliflower \Mac\ and Cheese Casserole Kosher salt, as needed, plus 1/2 teaspoon 1 large head cauliflower, cut into small florets Vegetable oil spray 1 cup heavy cream 2 ounces cream cheese, cut into small pieces 1 1/2 teaspoons Dijon mustard 1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole 1/4 teaspoon freshly ground black pepper 1/8 teaspoon garlic powder Instructions: Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt. Spray the baking dish with vegetable oil spray. Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside. Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 45763,"Dulce de Leche 1 gallon milk 3 cups sugar 3 tablespoons vinegar Instructions: In a large stockpot, add the sugar to the milk. Bring to a boil. Separate with the vinegar. Cook until water disappears and only the solids are left and caramelized (about 3 hours). Serve with queso blanco and/or candied fruits. ","[Malbec, Tempranillo, Barbera, Ribera del Duero]" 45764,"Salmon Candy 2 to 4 pounds boneless fresh salmon fillet,side-on 3 to 4 tablespoons vegetable oil 3 to 4 tablespoons Cajun seasoning 1 tablespoon fresh cracked black pepper Razz B Que Sauce, recipe follows 4 tablespoons freshly chopped chives 1/2 pint fresh raspberries 12 ounces cream cheese, room temperature Entertainment crackers of choice (water or wheat crackers) 10 lemon wedges Kale, for garnish 1 tablespoon honey, optional 1 1/3 cups seedless raspberry preserves 1/3 cup prepared horseradish 3 tablespoons Dijon mustard Instructions: Preheat a smoker to 225 degrees F using hickory or cherry wood chips.
Rub the skin side of the salmon with oil and put it, skin side down, on a sheet of foil. Drizzle with oil and sprinkle with seasoning. Massage the seasoning into the salmon to create an outside rub, then sprinkle with pepper, to taste.
Put the salmon with the foil on a smoker rack and close the lid. Smoke the salmon for 30 to 35 minutes and cooked to a medium doneness. Do not open the smoker lid during cooking time. Remove the salmon from the smoker to a serving platter and allow it to cool.
Drizzle the salmon with Razz B Que Sauce, sprinkle with fresh chives and fresh raspberries. Serve with the remaining Razz B Que Sauce, cream cheese, crackers and lemon wedges. Garnish with kale and remaining raspberries. Lightly drizzle with honey to sweeten, if desired. Wisk all of the ingredients together, in a small bowl and refrigerate until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling wine]

" 45765,"Lasagna with Bechamel 1/2 cup extra-virgin olive oil 5 stalks celery, diced
3 medium carrots, diced
3 medium white onions, diced
2 stems fresh rosemary, chopped Kosher salt and freshly ground black pepper
3 pounds lean (80/20) ground beef
2 cups red wine
One and a half 28-ounce cans San Marzano tomatoes, slightly chopped
3 quarts whole milk 1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
3 tablespoons kosher salt
1 teaspoon ground nutmeg
Kosher salt 2 tablespoons unsalted butter, at room temperature
2 pounds lasagna pasta sheets
2 cups freshly grated Parmesan
Instructions: For the meat mixture: In a heavy-bottomed pan, heat the olive oil. Add the celery, carrots, onions, and rosemary and season with a little salt and pepper. Stir, then cook for about 5 minutes. Add the ground beef and cook, stirring often, until thoroughly cooked, about 15 minutes. Add the red wine and cook about 10 minutes. Lower the heat to medium, then add the tomatoes and simmer for 1 hour, stirring occasionally. Check the seasoning. Set aside and let it cool. For the bechamel: Heat the milk in a small saucepan, but keep it from boiling. In another deep saucepan, melt the butter over medium heat. Add the flour, salt and nutmeg and whisk until smooth and light gold. Add the heated milk, 1 cup at a time, whisking constantly. Cook, constantly whisking, until it thickens, for another 10 minutes. Set aside and let it cool. For the lasagna layers: Bring a large pot of salted water to the boil. Set up an ice bath and set aside. Preheat the oven to 375 degrees F. Generously butter a 12-by-20-by-2 1/2-inch baking dish. Drop the lasagna sheets in the boiling water a few at a time, then cook for 1 minute. Transfer the lasagna sheets to the ice bath, then drain and lay the pasta flat. To the prepared baking dish, add a layer of lasagna sheets, a layer of bechamel, a layer of freshly grated Parmesan and a layer of meat sauce. Repeat twice, using all the ingredients. Bake until golden brown and bubbling, about 30 minutes. Allow to rest for 5 minutes prior to slicing and serving. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 45766,"Lemon Basil Pasta Salad 1 pound farfalle pasta 4 plum tomatoes, cut into 1 inch dice 8 basil leaves, cut into chiffonade 1 lemon, juiced 1/4 cup extra-virgin olive oil 3 teaspoons salt Fresh basil leaves, for garnish Instructions: Fill a large pot 3/4 of the way with water and place over high heat. Add plenty of salt and bring to a boil. Add the pasta and cook 8 to 10 minutes, until al dente. Drain the pasta and rinse under cold water to cool down. Put the pasta in a large serving bowl and add the tomatoes, basil, lemon juice, olive oil and salt. Toss well and garnish with fresh basil leaves. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 45767,"Grilled Asparagus 2 pounds asparagus, trimmed 1 tablespoon chopped garlic Salt and freshly ground black pepper Extra-virgin olive oil Instructions: Set up grill for direct cooking over medium heat and oil the grates. Place the trimmed asparagus on a baking sheet. Add the chopped garlic and season with salt and pepper. Drizzle with extra-virgin olive oil and toss to coat. Place on the grill directly or in a grill basket. Grill until just tender and lightly charred, about 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 45768,"Pumpkin Seeds 1 pumpkin Olive oil, for tossing Kosher salt Seasoning spices (optional) Instructions: Preheat the oven to 300? F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl. Separate the seeds from the stringy pump, rinse the seeds in a colander under cold water, then shake dry. Don\u2019t blot with paper towels; the seeds will stick. Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out. Toss the seeds with olive oil, salt and any desired spices, if using. Return to the oven and bake until crisp and golden, about 20 more minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 45769,"Spiced Chicken Pot Pies 2 teaspoons turmeric 2 teaspoons ground cumin
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
2 tablespoons canola oil 6 bone in, skin on chicken thighs Kosher salt and black pepper
1 yellow onion, diced
3 large carrots, sliced into thin coins
3 stalks celery, sliced
1 teaspoon grated fresh ginger
1 tablespoon hawaij spice blend 6 tablespoons all-purpose flour
2 1/2 cups low-sodium chicken or vegetable stock
1/2 bunch fresh dill, finely chopped
1/2 bunch fresh parsley, finely chopped
3/4 cup peas, fresh or frozen
1/2 cup heavy cream
1 sheet puff pastry, thawed overnight in the refrigerator or at room temperature for 20 to 30 minutes
1 large egg beaten with a splash of water, for egg wash
Flaky sea salt
White sesame seeds
Instructions: For the spice blend: Mix all the ingredients together. Store at room temperature in an airtight jar for up to 3 months. For the chicken pot pie: Preheat the oven to 425 degrees F. Heat the oil in a large ovenproof skillet, braiser or pot over medium-high heat. Sprinkle the chicken thighs generously on both sides with salt and pepper and place skin side down in the skillet. Cook until the skin is golden and crisp, about 10 minutes. Then turn the thighs over and transfer the pan to the oven and bake until an internal temperature of 165 degrees F, 10 to 15 more. (Alternatively, you can turn the chicken thighs and on the stove and not for 15 to 18 minutes more, but it might get spitty!.) Transfer the chicken to a plate leaving the fat in the pan. Heat the pan over medium and add the onion, carrot, celery and a pinch of salt and cook, stirring, until softened, 7 to 10 minutes. Add the ginger and hawaij to the vegetable mixture and cook for another minute, add the flour and cook, stirring, for another minute. Meanwhile, bring the stock to a simmer in a small saucepan. Gradually add a ladle of the stock into the vegetable mixture and cook, stirring, allowing it to thicken before adding another ladle full. Stir in the dill, parsley and peas and then reduce to low. Pull the chicken off the bones, discard or snack on the skin, chop the chicken into bite-size pieces and add it to the pan. Stir in the heavy cream. Taste and adjust seasoning as desired. Ladle into 4 1/2-quart oven proof bowls or cocottes and place them on a rimmed baking sheet, which will make them easier to transfer and will also catch any of the mixture that overflows in the oven.
On a work surface, roll out the puff pastry sheet so that it's big enough to cut into 4 squares that are about an inch larger than the bowls. Cut into four equal squares and cut two slits in the center (it's easiest to do this while the puff pastry is on the counter versus on top of the pies). Lay the puff pastry on top of the bowls so that it sits comfortably. Brush the tops with egg wash and sprinkle with a pinch of flaky salt and cover liberally with sesame seeds. Bake until the pastry is golden, about 20 minutes. Let cool slightly and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45770,"TearIMiss You: Vanilla Rum Cake Soaked with Coffee Rum Syrup and Whipped Cream Marsala Mascarpone Frosting 6 ounces cake flour 5 ounces all-purpose flour 10 1/2 ounces granulated sugar 2 1/4 teaspoons baking powder 1/2 teaspoon salt 9 ounces butter 3 eggs 6 ounces whole milk 3 tablespoons dark rum 1 teaspoon vanilla extract 7 ounces hot coffee 1/2 cup granulated sugar 2 ounces dark rum 2 cups heavy whipping cream 1 tablespoon marsala wine 1 pound mascarpone cheese 1 cup powdered sugar Instructions: For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with 24 muffin liners. In the bowl of an electric mixer with the paddle attachment, whisk both flours, the granulated sugar, baking powder and salt until well combined. With the mixer on low speed, add the butter. Add the eggs, one at a time, scraping the bowl as needed. Add the milk, rum and vanilla, and mix for about a minute until well combined. Fill the prepared muffin pans three-quarters full with batter and bake until a toothpick inserted comes out clean, about 24 minutes. For the coffee rum syrup: Combine the hot coffee, granulated sugar and rum in a bowl and whisk until the sugar dissolves. Refrigerate until cool. For the frosting: In the bowl of an electric mixer with the whisk attachment, combine the whipping cream and marsala and whip until stiff peaks form. In another bowl, mix the mascarpone cheese and powdered sugar with a wooden spoon until well combined. Fold the mascarpone mixture into the whipped cream and refrigerate until use. To assemble: Use a pastry brush to soak the cupcakes with the rum coffee syrup, soaking twice. Top with whipped cream marsala mascarpone frosting. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 45771,"Healthy Sweet Potato Casserole 2 pounds sweet potatoes, peeled and cut into 2-inch pieces 3 medium carrots, 8 ounces, peeled and cut into 2-inch pieces 1/4 cup packed light brown sugar 2 tablespoons unsalted butter 2 teaspoons freshly grated ginger 1/2 teaspoon finely grated orange zest 1/2 teaspoon ground cinnamon Kosher salt and freshly ground black pepper 2 egg whites, lightly beaten 1/3 cup chopped pecans Instructions: Preheat the oven to 350 degrees F. Lightly coat a 2-quart baking dish with cooking spray. Put the sweet potatoes in a large pot and cover with salted water by 2-inches. Bring to a boil over medium-high heat. Add the carrots. Cook until both the potatoes and carrots are tender, about 15 minutes. Drain well. Transfer the potatoes and carrots to a large bowl and add the sugar, butter, ginger, zest, and cinnamon. Mash until well combined and slightly chunky. Season with salt and pepper. Stir in the egg whites and transfer to the baking dish. Sprinkle with the nuts and bake until well puffed and hot through, about 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 45772,"Puerco Con cl Verde 3 pounds pork butt, cubed (with fat) 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon lemon pepper 1/4 teaspoon ground oregano 4 cloves garlic, minced 3 cups Salsa Verde, recipe follows 1/2 cup fresh cilantro, chopped 1/2 teaspoon ground cumin 2 small cans green chiles, minced 1 large yellow onion, chopped 12 tomatillos, husks removed 4 cloves garlic
2 jalapenos, stemmed
1 serrano pepper, stemmed
1 small yellow onion, chopped
1/4 cup fresh cilantro, finely chopped
1 teaspoon salt Instructions: In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes. Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes. Transfer to a slow cooker, cover and cook on high for 30 minutes. Turn the heat down to low and cook for 3 to 3 1/2 hours. In a saucepan, boil the tomatillos, garlic, jalapenos, serrano and half of the onions in 2 cups water until the mixture floats to the top of the saucepan, about 30 minutes. Strain out the pulp and reserve the liquid. In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 45773,"Summer Shrimp Boil 2 cups dry white wine 2 whole heads garlic, tops sliced off
1 onion, quartered
8 sprigs thyme
4 bay leaves
1 tablespoon coriander seeds
1 tablespoon mustard seeds
1 tablespoon ground black pepper
1 tablespoon kosher salt
2 pounds small red potatoes
6 ears corn, shucked and cut in half
2 pounds smoked sausage, cut into 2-inch pieces
2 dozen littleneck clams
2 pounds large shrimp, shell-on 4 tablespoons (1/2 stick) unsalted butter
2 tablespoons chopped fresh parsley
2 lemons, cut into wedges
Garlic Bread, for serving, recipe follows 1 stick (8 tablespoons) unsalted butter 5 cloves garlic, peeled and minced
1 French baguette
Kosher salt and freshly ground black pepper
Instructions: In a 12-quart stockpot, combine 2 cups water and the white wine, garlic, onion, thyme, bay leaves, coriander seeds, mustard seeds, pepper, salt and red potatoes. Bring to a boil over medium heat, then cover the pot and cook for 10 minutes. Add the corn and sausage to the pot, cover and cook for another 10 minutes. Add the clams, cover and cook for another 2 minutes. Add shrimp and cook until just cooked through, another 3 to 5 minutes. Add the butter, parsley and lemon wedges to the pot. Cook, covered, for another 2 minutes. Pour the shrimp boil out onto newspaper and serve with garlic bread. Preheat the oven to 375 degrees F. Add the butter and garlic to a small saucepan and cook over medium-high heat until the butter melts. Slice the baguette in half both vertically and horizontally, and place on a baking sheet. Pour the garlic butter over each piece of bread, season with salt and pepper, and place in the oven until the bread is golden brown, 10 minutes. Cool, slice and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 45774,"Heavenly Hazelnut Pound Cake 1/2 cup sliced almonds 1 store-bought pound cake 1 cup chocolate hazelnut spread (recommended: Nutella) 1 cup heavy cream, whipped 1 tablespoon orange liqueur 1 lemon, zested Instructions: Blackberries and raspberries, for garnish Lightly toast the almonds in a small skillet. Set aside to cool. Cut the pound cake in half, horizontally. Spread the chocolate spread on the cut side of both cake pieces. Sprinkle with toasted almonds. Then place the top half of the cake back onto the bottom half. In a medium-sized bowl, combine the whipped cream, orange liqueur and the zest. Cut the pound cake into 1-inch slices and serve with the whipped cream, blackberries and raspberries. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 45775,"Double Baked Stilton and Corn Souffle 1 1/2 cups whole milk 6 tablespoons unsalted butter 1/4 cup all-purpose flour 5 ounces grated Red Leicester, or farmhouse cheddar 2 ounces crumbled Stilton, Gorgonzola, or Maytag blue cheese 4 large egg yolks 1 cup fresh or thawed frozen corn kernels 1 teaspoon spicy brown mustard or 1/2 teaspoon dry mustard powder Kosher salt and freshly ground black pepper 6 large egg whites, at room temperature 1 cup heavy cream, for reheating Instructions: Preheat the oven to 400 degrees F. Butter and flour 1 large souffle dish or 4 to 6 individual ones with an 8 to 12 ounce capacity. Heat the milk in a saucepan over low heat. Melt the butter in a medium saucepan over medium heat, then add the flour, whisking until smooth and creamy. Cook about 3 minutes, until the mixture turns straw colored. Whisking, pour in the hot milk, and whisk constantly over medium heat until the mixture thickens, about 1 to 2 minutes. Remove from the heat and stir in the cheeses, 4 egg yolks, corn, and mustard. Season with salt and pepper, to taste. Set aside to cool 5 minutes. Whip the egg whites until soft peaks form, and then fold into the souffle mixture in thirds with a rubber spatula. Pour the mixture into the souffle dish or dishes, and then place them in a roasting pan. Pour hot water into the pan until it comes halfway up the sides of the dish. Bake 25 to 35 minutes for individual souffles, 35 to 45 minutes for large ones, until risen and slightly firmed. Serve immediately or let the souffles cool in the dish, then turn out, cover, and refrigerate. (The dish can be made up to this point up to 24 hours in advance.) If made ahead of time: to serve, arrange the turned out souffles in a baking dish, poke a hole in the top and pour a little heavy cream inside, then drizzle a little heavy cream over the top of each souffle, and bake at 400 degrees until hot and bubbly, about 10 minutes. Notes about the recipe: When I agreed to go to England to revitalize the flagging cuisine at Stapleford Park, a hotel owned by our friend Bob Payton, I had no idea what to expect. But having heard all the jokes about English cooking, I did wonder if they would like my food. As soon as I arrived in Melton Mowbray, a town dedicated to making strong, creamy Stilton cheese, we knew everything would be fine. The entire town of Melton Mowbray smells of Stilton, especially the fine cheeses of the firm of Tuxford & Tebbutt that may be what inspired me to cook with it so often, creating new lunch and supper dishes like this one. The richness of the local agricultural traditions quickly impressed me: the milk, butter, eggs, lamb, and vegetables were just as perfect and flavorful as the Stilton cheese. According to legend, Stilton was invented by a Mrs. Paulet in the 1700s. The cheese must be cylindrical, must ripen without ever being pressed, and must form its own coat or crust. Red Leicester, a vibrant orange, crumbly aged cheddar-style cheese, furthered our education in the best products of English kitchens. More words and warnings have been devoted to the making of souffles than any other cooking subject, but this one doesn't rise perilously high. An airy egg batter, fresh milk, and butter, savory cheese and, in this case, sweet corn kernels and a dash of mustard produce irresistible results. If you want to make your souffles even more luxurious, follow the reheating instructions by pouring a dollop of heavy cream inside each one for the last 10 minutes of cooking. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 45776,"Chewy Chocolate Chip Cookies 2 3/4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 2 1/2 sticks unsalted butter, softened 1 3/4 cups packed dark brown sugar 1/4 cup granulated sugar 2 large eggs, at room temperature 2 teaspoons vanilla extract 2 cups semisweet chocolate chips Instructions: Sift the flour, salt, baking powder and baking soda together into a large bowl. Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until the cookies are golden around the edges but still soft in the middle, about 12 minutes. Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 45777,"Cracked Black Pepper Garnish 2 tablespoons cracked black pepper 2 tablespoons freshly squeezed lemon juice 1/2 cup olive oil 1 teaspoon salt Instructions: In a small bowl stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish. ","[Chardonnay, Sauvignon Blanc, Vermentino]" 45778,"Southern Steamed Quail 8 to 10 quail Salt and pepper Garlic powder Seasoning salt 2 cups flour Oil (recommended Crisco) 16 ounces chicken broth 1 cup white wine Instructions: Wash quail and pat dry with paper towels. Lightly season each bird with salt, pepper, garlic powder, and seasoning salt. Cover and efrigerate for at least 2 hours. Pour flour into a gallon plastic bag. Taking 2 quail at a time, put them in the flour and shake off excess. Preheat the oven to 325 degrees F. Next, fry the quail in a pan or Dutch oven. You'll want to fill your cooking pan 1/2 way full with oil and heat to 350 degrees F. Fry until lightly brown, approximately 8 to 10 minutes. Place the birds in a baking dish as they are removed from the oil. Pour the chicken broth around quail, but do not pour it directly on top of the birds. Broth should come 1/3 up the side of the bird. You may need more than 16 ounces of broth depending on the size of your quail. Pour wine around the birds. Cover the dish with foil and bake for about 35 minutes. Remove foil and cook for another 5 to 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45779,"Death By Chocolate: Mocha Mousse 14 ounces semisweet chocolate, broken into 1/2-ounce pieces 4 ounces unsweetened chocolate, broken into 1/2-ounce pieces 1/2 cup water 4 tablespoons instant coffee 2 tablespoons cocoa, sifted 5 egg whites 2 tablespoons sugar 3/4 cup heavy cream Instructions: Prepare the Mocha Mousse. Heat 1-inch of water in the bottom half of a double boiler over medium high heat. Place 14 ounces semisweet chocolate, 4 ounces unsweetened chocolate, 1/2 cup water, 4 tablespoons of instant coffee, and 2 tablespoons cocoa in the top half of the double boiler. Tightly cover the top with film wrap. Heat for 6 to 7 minutes, remove the film wrap, and stir the mixture until smooth. Keep at room temperature until needed. Place egg whites in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until soft peaks form, about 1 minute. Continue to whisk while gradually adding 2 tablespoons of sugar. Whisk until stiff, about 30 seconds. Whip 3/4 cup heavy cream in a well-chilled stainless-steel bowl until stiff. Fold 1/4 of the egg whites into the melted chocolate mixture, then fold in the whipped cream now fold in the remaining egg whites. Hold the mocha mousse at room temperature. ","[Barolo, Cabernet Sauvignon, Malbec, Pinot Noir]

" 45780,"Chili Dogs 2 good-quality beef franks 2 good-quality hot dog buns 2 cups chili, recipe follows, heated 1/2 cup grated Cheddar 2 tablespoons finely diced onion 4 pounds ground beef 6 cloves garlic, minced
Two 8-ounce cans tomato sauce
One 6-ounce can tomato paste
1/4 cup chili powder, or more as desired 2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper, or more as desired Two 15-ounce cans kidney beans, drained and rinsed
Two 15-ounce cans pinto beans, drained and rinsed
1/2 cup masa harina (corn flour) or regular cornmeal
Instructions: Preheat the broiler. Brown the franks in a small skillet over medium heat. Lightly toast the buns under the broiler. Put the franks on the buns and spoon on a bunch of chili. Add the cheese all over the top, then heat in the microwave to melt the cheese, 25 to 35 seconds. (Or if you're using an ovensafe plate, place it under a low broiler until the cheese melts, about 1 minute.) Sprinkle with the onion and dive in. In a large, heavy pot, brown the ground beef with the garlic over medium heat until the beef is totally cooked, 8 to 10 minutes. Drain off most of the excess fat, leaving a little behind for moisture and flavor. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally; if the liquid level seems low, add up to 1 cup water to keep it from burning. After an hour, stir in the kidney and pinto beans. In a small bowl, combine the masa harina with 1/2 cup water and stir together with a fork until it's smooth. Pour the masa mixture into the chili. Stir together well, then taste the chili and adjust the seasonings. Simmer the chili for another 10 minutes to thicken, then turn off the heat and let it cool. Fill freezer bags with 2-cup portions and freeze them flat for easy stacking (or freeze in other freezer-safe containers). ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 45781,"Conch Spring Rolls 2 pounds fresh conch 1 large red pepper, finely diced 1 large yellow pepper, finely diced 1 large white onion, finely diced 4 ounces capers, chopped 1 bunch cilantro, leaves chopped 2 limes, juiced Salt and pepper Salt and pepper
Spring roll wrappers 1 egg, beaten Vegetable oil, for frying
1 1/2 cups fresh orange juice 4 tablespoons rice vinegar 1/4 cup sugar 1/2 cup Sofrito, recipe follows: 4 tablespoons cornstarch 4 tablespoons water 1 medium onion 2 green Cubanella peppers 3 cloves garlic 1/4 cup cilantro leaves 1/4 cup olive oil
Instructions: In a large pot of boiling water, cook conch for 1 hour. Using a meat grinder, grind finely. In a large bowl, combine conch, peppers, onions, capers, chopped cilantro and lime juice. Season to taste with salt and pepper. Wrap small amounts of the conch mixture in the spring roll skins, roll, and brush on the beaten egg with a pastry brush to seal the rolls. Add oil to a depth of 3 inches in a large pot and heat to 375 degrees F. Carefully add the spring rolls to the hot oil and fry for 3 to 5 minutes, turning once, or until the rolls float to the surface of the oil. Drain on paper towels and serve immediately with the Orange \Sofrito\ Sauce. To a medium saucepan, add orange juice and bring to a simmer. Add rice vinegar, sugar, and sofrito. In a small bowl, whisk cornstarch and water together and add slowly add to pan, whisking to blend. Let simmer for 2 to 3 more minutes and then remove from heat. Cover and chill in the refrigerator. Serve chilled with the spring rolls.
In a blender, combine all ingredients and puree until smooth. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 45782,"Layered Strawberry-Lime Gelatin Ring One 14-ounce can sweetened condensed milk 8 ounces cream cheese, at room temperature 8 ounces sour cream Two 3-ounce packages lime gelatin Nonstick cooking spray, for the bundt pan 1/2 cup drained crushed pineapple 1/4 cup maraschino cherries, halved Two 3-ounce packages strawberry gelatin Instructions: In the bowl of an electric mixer fitted with a whisk attachment, combine the sweetened condensed milk and cream cheese and mix on low until smooth, 2 to 3 minutes. Add the sour cream and mix until smooth. Put the lime gelatin in a medium heatsafe bowl, pour in 1 cup boiling water and gently stir until completely dissolved. Add the gelatin mixture to the cream cheese mixture and stir until combined. Pour the mixture through a fine-mesh strainer into a mixing bowl to remove any lumps. Spray a 10-cup fluted bundt pan with cooking spray. Pour the lime gelatin mixture into the prepared pan. Use a spoon to push the pineapple and cherries into the mixture and distribute them throughout. Refrigerate until set, about 2 hours. After about 1 1/2 hours, put 2 cups cold water in a medium heatsafe bowl. Add the strawberry gelatin and let bloom for 5 minutes. Add 2 cups boiling water and stir until completely dissolved. Cool to room temperature, about 30 minutes. Dampen a baking sheet with a little water and set aside. Fill a bowl larger than the bundt pan with warm water (make sure it's not too hot). Dip the bundt pan into the water in 5-second intervals (don't hold it in there too long) to loosen the lime gelatin from the pan. This may need to be repeated a few times until you see it start to loosen from the sides and center. Once loosened, place the baking sheet on top of the bundt pan and flip to invert the lime gelatin onto the baking sheet. Lift the bundt pan off the gelatin and rotate it slightly, then place it back over the gelatin so the fluted ridges of the bundt pan and the molded gelatin do NOT line up (the strawberry gelatin layer will fill the spaces). Flip the bundt pan and baking sheet back right-side up so the lime gelatin is back in the pan but slightly off center. Pour in the cooled strawberry gelatin mixture; the lime gelatin should float in the strawberry liquid. Using your fingers, realign the lime gelatin with the proper grooves of the pan. Refrigerate until set, about 2 hours. Dip the bundt pan into a bowl of warm water (following the method above), being careful not to hold it in there too long. Place a serving dish on top of the bundt pan and flip to invert the gelatin ring onto the dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 45783,"Capoducken with Chorizo and Oyster-Chestnut Stuffing 1 capon 1 duck
1 guinea fowl
1 pound loose chorizo, casings removed
1/4 cup (4 tablespoons) butter, at room temperature, plus additional for buttering casserole dish Kosher salt and freshly ground black pepper 1/2 cup chopped fresh cilantro
Oyster and Chestnut Stuffing, recipe follows 2 ounces olive oil 2 onions, peeled and sliced
4 cloves garlic, peeled and smashed
1 cup diced celery
1 cup freshly roasted chestnuts
1 cup turkey stock
1 cup diced levain bread that has been toasted, then rubbed with olive oil and garlic 2 cups shucked Kusshi oysters
2 ounces (4 tablespoons) butter, plus additional for buttering casserole dish
5 fresh sage leaves, minced
Sea salt Instructions: Preheat a wood oven or kamado-style charcoal barbecue for cooking at about 350 degrees F. Debone each bird completely, leaving bodies intact but spatchcocked. Mix the chorizo with the butter. Lay the capon skin-side down on a sheet tray and sprinkle with salt and pepper. Spread half the chorizo over the capon. Lay the duck skin-side down on top of the capon, sprinkle with salt and pepper and spread half of the remaining chorizo over the duck. Lay the guinea fowl skin-side down on top of the duck, sprinkle with salt and pepper and spread with the remaining chorizo. Using butcher twine and needle, sew up the capon's back. Do not tie too tight! Butter a large casserole dish and place the capoducken inside. Put in the oven or kamado barbecue and cook for 3 1/2 hours. Serve with Oyster and Chestnut Stuffing. Preheat the oven to 375 degrees F. Add the olive oil to a cast-iron skillet, then add the onions, garlic, celery and chestnuts and cook over medium heat for about 10 minutes. Add the stock. Transfer to a bowl along with the bread cubes. Allow to cool. Add the oysters, butter, sage and sea salt to taste. Toss well. Butter a casserole dish, then transfer the mixture to the casserole dish. Bake, covered, for 1 hour. Keep warm. ","[Pinot Noir, Garnacha, Barbera, Chianti]

" 45784,"Gummy Petal Flower 1 black raspberry candy 1 frosted cupcake (about 2 tablespoons frosting works best) 21 chewy fish-shaped candies, 8 of 1 color, 13 of another Instructions: Put the raspberry candy in the center of the cupcake. Put 8 fish, heads up, in a petal pattern around the raspberry. Put the remaining 13 fish in a petal pattern around the first set. ","[Riesling, Moscato, Gewrztraminer]" 45785,"Beet and Marinated Goat Cheese Salad 1/2 cup extra-virgin olive oil 1/3 cup white balsamic vinegar 1 tablespoon frozen apple juice concentrate, thawed 1 1/2 teaspoons minced fresh thyme 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 1/4 teaspoon kosher salt, plus extra for seasoning 2 cloves garlic, minced 4 ounces goat cheese, chilled, broken into 1/2-inch chunks Four 2-inch-diameter red or golden beets, tops trimmed 6 ounces green beans, trimmed, cut into 2-inch lengths 1 teaspoon extra-virgin olive oil Kosher salt and freshly ground black pepper 6 cups bite-size pieces butter lettuce (part of 1 head) 2 packed cups baby arugula 1/2 large Granny Smith apple, cored, cut into thin slices Instructions: For the dressing: Combine the oil, vinegar, apple juice, thyme, pepper, salt and garlic in a small bowl and whisk to blend. Season with additional salt and pepper. For the salad: Preheat the oven to 425 degrees F. Place the goat cheese in a medium bowl. Drizzle with just enough dressing to moisten. Refrigerate until ready to serve. Wrap each beet in foil. Place the beets directly onto the oven rack and roast until tender, about 50 minutes. Eight minutes before the beets are tender, place the green beans in a pie dish. Add the oil and a pinch each salt and pepper and toss to coat. Roast the green beans alongside the beets until crisp-tender, about 8 minutes. Remove the foil from the beets and set aside until cool enough to handle. Cut each beet into 6 to 8 wedges. Combine the lettuces in a large bowl. Add the green beans and apple slices and top with the beet wedges. Sprinkle the goat cheese on top. Just before serving, pour the dressing over the salad and toss until coated. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 45786,"Grilled Salmon Salad with Wild Mushrooms and Roasted Potatoes 1 tablespoon olive oil 1/4 cup finely chopped shallots 1 cup light cream 1 tablespoon Dijon mustard 1 1/2 teaspoons chopped fresh dill or 1/2 teaspoon dried 1/4 teaspoon salt 1/4 teaspoon ground black pepper 4 tablespoons olive oil 1 pound fresh mushrooms, sliced 1 tablespoon fresh lemon juice 1 teaspoon chopped fresh dill or 1/2 teaspoon dried 1/2 teaspoon salt 1/4 teaspoon ground black pepper 4 (8-ounce) salmon fillets 6 cups mixed salad greens 2 cups Paprika Roasted Potatoes at room temperature, recipe follows Instructions: Prepare the dressing: Heat the oil in a small saucepan, and saute the shallots over medium heat until soft. Stir in the cream, mustard, dill, salt, and pepper. Bring to a boil, then quickly lower the heat and simmer until reduced by half. Remove the pan from the heat, pour the dressing into a bowl, and set the dressing aside and cool to room temperature. Heat 2 tablespoons of the oil in a large skillet, and saute the mushrooms over medium heat until they are tender. Transfer them to a bowl and let cool. Preheat the broiler or grill. Mix together the remaining 2 tablespoons oil with the lemon juice, dill, salt and pepper; brush this over the salmon fillets. If you are grilling, cook the fillets about 6 inches away from the heat source, or if you're broiling, about 4 inches away. Cook for 2 to 3 minutes on each side, or according to taste. Spread the salad greens out over a large platter, and top with the cooled mushrooms. Arrange the roasted potatoes around the edge of the platter. Place the salmon fillets over the mushrooms and drizzle with the dressing. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45787,"Balsamic Onion and Garlic Relish 1/4 cup olive oil 2 Spanish onions, peeled and sliced 1/2-inch thick 6 garlic cloves, thinly sliced 3 tablespoons balsamic vinegar 1 tablespoon sugar 3 teaspoons salt 1 teaspoon red pepper flakes 2 tablespoons chives, chopped Instructions: Pour the olive oil into a large skillet and place over high heat. Add the onions and garlic and cook, stirring to coat in oil. Reduce the heat to medium, add the balsamic, sugar, salt and red pepper flakes and cook 15 to 20 minutes, until the onions are velvety soft. Remove from the heat and let cool and add the chopped chives. Serve room temperature in a decorative bowl. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 45788,"Vanilla Poached Peaches with Whipped Minted Yogurt 2 cups water 1 cup sugar 1 vanilla bean, split 8 peaches, split and seeds removed 1/2 cup water 1/4 cup sugar 1 cup loosely packed mint leaves 1 cup heavy cream 1 cup full-fat Greek yogurt Mint sprigs, for garnish Raspberries, for garnish Instructions: Make the peaches: Place the water, sugar, and vanilla bean in a medium saucepan. Stir over medium heat until the sugar has dissolved. Once the sugar has dissolved, remove the vanilla bean and scrape the inside of the bean into the liquid. Add as many peaches to the pan as it will hold without piling or crowding, and poach over a low simmer for about 8 minutes or until the fruit is soft. Remove the peaches and finish poaching the remainder of the fruits. When done, place the peaches in a glass baking dish, cut side down. Pour the vanilla syrup over the peaches, and refrigerate until chilled, for up to 8 hours. For the yogurt: Place the water and sugar in a small saucepan, stir and simmer until sugar is dissolved. Add the mint leaves and simmer for 2 minutes, remove from heat, cover and let stand for 5 minutes. Strain and chill the syrup. In a bowl, whip the syrup and cream with a hand-held mixer until stiff. In another bowl, whip the yogurt until smooth and fold it into the cream mixture. To serve the peaches: Place 2 peach halves in a shallow bowl, and dollop with some of the minted yogurt cream. Garnish with fresh mint sprigs and raspberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 45789,"Oriental Duck Salad 4 duck breasts, skin on 1/2 cup soy sauce 3/4 cup minced garlic 1 tablespoon minced fresh ginger 1 teaspoon Chinese 5-spice powder 2 cups brown sugar 1/2 teaspoon chili flakes 1/2 cup minced basil leaves 1/2 cup minced cilantro leaves Salt 1/2 cup brewed Hawaiian coffee 3/4 ounce bonito flavored soup base (dashi) 2 1/2 cups granulated sugar 1 cup rice wine vinegar 1 tablespoon chopped garlic 3 tablespoons fresh ginger 12 ounces pickled ginger Pinch salt 1 1/2 cups salad oil Oil, for deep-frying 4 egg roll wrappers (sometimes called menlo) 6 cups spring mix greens 1/4 cup chopped macadamia nuts Instructions: Score the top of the duck breast before marinating. Marinade: Combine the soy sauce, garlic, ginger, 5-spice, brown sugar, chili flakes, basil, cilantro, and salt. Add the duck to the marinade and coat well. Heat a large saute pan over high heat. Add the duck breasts and saute until golden brown on both sides and cooked to your desired temperature, about 3 minutes per side for medium rare. Remove the duck from the pan and keep warm. Deglaze the pan with coffee. Add the reserved marinade and reduce to desired consistency. In a mixing bowl, combine dashi with sugar and rice wine vinegar. Transfer mixture to a blender and add garlic, fresh ginger, pickled ginger and pinch of salt. Slowly add salad oil to the blender. Refrigerate until needed. Have fryer heated to 360 degrees F. Deep-fry the menlo until golden brown, about 30 seconds. Remove from the oil to a paper towel lined plate. On a platter, place deep-fried menlo topped with spring mix. Slice duck breast and place on top of greens. Serve with chilled pickled ginger vinaigrette. Sprinkle with macadamia nuts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 45790,"Wild Mushroom Risotto 2 ounces dried porcinis (look for these in produce department) 1 quart mushroom broth or vegetable stock 1 tablespoon (1 turn around the pan) extra-virgin olive oil 1 tablespoon butter 1 shallot, finely chopped 1 cup arborio rice 1/2 cup dry Sherry 4 sprigs fresh thyme, leaves chopped to about 2 tablespoons 1/2 cup (3 handfuls) grated Parmigiano-Reggiano Coarse salt and pepper Instructions: Place dried porcinis and stock or broth in a saucepan and bring stock to a boil. Reduce heat to low and simmer. In a large skillet, heat oil and butter over medium to medium high heat. Add shallots and saute 2 minutes. Add arborio rice and saute, 2 or 3 minutes more. Add Sherry and cook the liquid completely absorbed. Add several ladles of hot stock or broth and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed. Remove mushrooms from water and reserve cooking liquid. Coarsely chop the porcinis and add them to the rice. Continue to ladle broth into arborio, half the remaining amount at a time. Stir mixture each time you add broth and remove from heat when the rice is cooked to al dente. Cool and store any remaining liquids if there are any. The ideal total cooking time for perfect risotto is 22 minutes. The consistency should be creamy. Stir in thyme and a few handfuls of grated cheese. Season your risotto with salt and pepper to your taste. Serve creamy mushroom risotto from the hot pan with warm, crusty whole grain breads. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 45791,"Caesar Chicken Salad 2 tablespoons extra virgin olive oil 2 tablespoons vegetable oil 2 tablespoons white wine vinegar 1 small clove garlic, peeled 2 to 3 cups diced skinless, boneless cooked chicken cut into bite-sized pieces 2 ounces canned flat anchovy filets, drained 2 scallions (green onions), trimmed, thinly sliced 1 red bell pepper (6 ounces) washed, seeded and cut into 1/2-inch dice 4 to 6 leaves (4 ounces) romaine lettuce, washed, torn into 3/4-inch pieces 1-ounce chunk fresh Parmesan cheese 1 to 1 1/2 cups store-bought or homemade garlic croutons (see below) Salt and freshly ground black pepper Instructions: in a blender puree the oils, vinegar, anchovies and garlic clove. Season to taste with salt and pepper and transfer to a mixing bowl. Add the chicken, scallions and peppers, and marinate for as long as possible before serving. Right before serving, add the romaine lettuce, toss the ingredients together and season to taste with salt and pepper. Let each diner grate some Parmesan over their portion of salad and garnish with croutons. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 45792,"Oranges in Spiced Honey 4 oranges 4 tablespoons unsalted butter 1 small cinnamon stick Cayenne pepper Kosher salt 3 tablespoons honey Serving suggestion: toasted waffles, pancakes or French toast Instructions: Zest one of the oranges and set the zest aside. Working with one orange at a time, cut a 1/4 inch off of the bottom and top of an orange. Stand the fruit cut-side down on a cutting board, and working from top to bottom, cut away the peel and pith. Working over a bowl, cradle the orange in one hand and cut along both sides of each membrane through to the center, releasing the segments into the bowl. (If you can't get whole segments, that's okay.) Squeeze the remaining membrane over a second bowl to release any juices; add the juices that have collected with the orange segments. Repeat with the remaining oranges. Melt the butter over medium heat in a medium skillet. Stir in the cinnamon stick and a pinch of cayenne and cook until aromatic, about 1 minute. Add the orange juice, zest and honey and bring to a simmer. Cook, uncovered, swirling occasionally, until the liquid thickens to a glaze, about 7 minutes more. Add the orange segments and cook until just warmed. Remove from the heat and discard the cinnamon stick. Spoon over toasted waffles, pancakes or French toast. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 45793,"Raspberry Crostata 1 package pre-made pie dough, refrigerated Flour, for dusting 1 cup raspberries, divided 1/2 cup sugar, divided plus 1 teaspoon 1 egg Vanilla Anglaise, recipe follows 4 egg yolks
1/3 cup sugar, divided 2 cups heavy cream 1 vanilla bean Instructions: Preheat the oven to 350 degrees F.
To make the crostada, dust a clean working surface with flour and roll out the pie dough until it's approximately 1/8-inch thick. Cut out a circular piece 8 inches in diameter. In a bowl, toss 1/2 cup of the raspberries with 1/4 cup of sugar. Place berries in the center of the pastry dough, leaving a 2 to 3-inch border. Begin folding crust into the center of the pastry, repeatedly allowing it to pleat as you lift the dough and work your way around the pastry. Brush the pastry with the beaten egg and top with the remaining teaspoon of sugar. Bake for 35 to 40 minutes, or until the pastry is golden and crisp. For the raspberry coulis, place 1/2 cup of raspberries in a small saute pan with 1/4 cup of sugar over medium heat. Cook for 10 minutes, or until berries release all their juices. Continue to cook until the mixture reaches a syrup consistency. Pass through a fine sieve or strainer while applying pressure with a ladle or the back of a spoon to remove all juices. Taste, for flavor then put aside to cool. Serve the warm crostada on top of Vanilla Anglaise; drizzle with the raspberry coulis. Before you begin, prepare an ice bath with an empty bowl and strainer. In a small bowl, using a wire whisk, mix egg yolks and 1/2 of the sugar. Place the heavy cream and the remaining sugar in a small pot. Slice the vanilla bean in 1/2, lengthwise. Using the back of a pairing knife, scrape the inside of the bean, removing all of the seeds. Place both the scrapings and the bean in the pot with the heavy cream. Bring the mixture to a boil. While continuously whisking, slowly add cream and vanilla bean mixture to the egg yolks. Return liquid to pot and place over low heat while whisking. Do not stop whisking!! The mixture will begin to thicken. Once it is thick enough to coat the back of a spoon, pass the mixture through the strainer and into the empty bowl over the ice bath. Continue mixing until cool. Serve underneath a raspberry crostada. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 45794,"Bay Scallop Gratin 6 tablespoons unsalted butter, at room temperature 6 large garlic cloves, minced 2 medium shallots, minced 2 ounces thinly sliced prosciutto di Parma, minced 4 tablespoons minced fresh parsley, plus extra for garnish 2 tablespoons freshly squeezed lemon juice 2 tablespoons Pernod 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 6 tablespoons good olive oil 1/2 cup panko 6 tablespoons dry white wine 2 pound fresh bay scallops Lemon, for garnish Instructions: Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan. To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside. Preheat the broiler, if it's separate from your oven. Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, C?tes du Rh?ne]

" 45795,"Tostones with Colombian Aji Hot Sauce 2 green plantains 1 cup vegetable oil, plus more if necessary Salt Aji Colombiano Hot Sauce, recipe follows 1 cup finely chopped fresh cilantro leaves 3 tablespoons finely chopped scallions 1/2 small Scotch bonnet pepper, seeded and finely chopped or dry chili to taste 1 tablespoon finely chopped yellow onion 2 teaspoons fresh lime juice 3/4 cup water Salt Instructions: Cut off the ends of the plantains and then carefully cut a slit down the length of the skin without cutting into the plantain itself. Using a wooden spoon, pry up the edges of the peel and pull off the skin. Once the peel is removed cut the plantain crosswise into 4 or 5 pieces, each about 1-inch long. Heat the oil in a medium skillet over medium heat until it shimmers, about 3 minutes. Add the plantains and fry them until they turn golden on all sides, about 4 to 5 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate to drain. Raise heat to high. Place plantain pieces between 2 sheets of parchment paper. Flatten the plantains by pressing down on them with a heavy-bottomed pan. Return 1/2 of the flattened plantains to the oil and re-fry until deep golden on both sides, about 1 to 2 minutes. Transfer back to the paper towel-lined plate to drain and repeat with the remaining flattened plantains. Sprinkle with salt and serve immediately. Combine the cilantro, scallions, Scotch bonnet, onion, lime juice and water in a small glass bowl or jar with a tight fitting lid. Season with salt, to taste. Stir all the ingredients together. Set the Aji aside for several hours to allow the flavors to blend.; ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]

" 45796,"Tuna and Roasted Potato Salad with Avocado-Buttermilk Dressing 12 ounces baby red potatoes 1 tablespoon extra-virgin olive oil 1 teaspoon cl powder 1 firm ripe Hass avocado, halved 3/4 cup buttermilk 1/2 cup chopped fresh leafy herbs, preferably mixed, such as parsley, chives, basil, and dill 1 tablespoon fresh lemon juice (about 1/2 lemon) Kosher salt and freshly ground black pepper 1 head of romaine, chopped 1 1/2 cups frozen corn kernels, thawed (or kernels from 3 ears fresh corn) 2 bell peppers, preferably mixed colors, stemmed, seeded and sliced Two 5-ounce cans solid light tuna in oil, drained Instructions: Preheat the oven to 400 degrees F. Toss the potatoes with the olive oil and chili powder on a rimmed baking sheet and roast until golden brown and tender, about 25 minutes. Puree half of the avocado in a blender with the buttermilk, herbs, lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Slice the remaining avocado half. Combine the romaine with the corn, bell peppers, warm potatoes and dressing. Season with salt and pepper. Top with the chopped avocado and the tuna, broken into chunks.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 45797,"Gingery Fruit Salad Parfait 3 tablespoons chopped crystallized ginger 3 tablespoons honey 2 tablespoons orange juice 1 lemon, zested and juiced 1 cup fresh blackberries 1 cup fresh blueberries 1 cup fresh strawberries 4 cups low-fat Greek yogurt, divided 1 cup your favorite granola Instructions: In a small saucepan over medium heat, add 1 cup water, the ginger, honey, orange juice, lemon zest and lemon juice. Bring to a boil, reduce the heat and simmer about 10 minutes. Put the fruit into a large bowl and pour the ginger sauce over top. Toss gently to combine. Place 1 cup Greek yogurt into 4 individual serving cups. Top with some granola and spoon over some of the fruit and sauce. Serve immediately. ","[Riesling, Gewrztraminer, Moscato, Cava]" 45798,"Spaghetti with Creamy Pancetta Sauce Kosher salt 2 teaspoons extra-virgin olive oil 1/2 cup chopped pancetta 1/2 small onion, chopped 1/4 cup frozen peas, thawed 1/2 cup grated Parmesan, plus more for serving 2 tablespoons heavy cream 8 ounces fresh spaghetti or fettuccine Freshly ground black pepper Instructions: Bring a large pot of salted water to a boil. Heat the olive oil in a deep-sided skillet set over medium-high heat. Add the pancetta to the pan and cook until lightly browned. Reduce the heat to medium and stir in the onions; cook until softened. Stir in the peas to heat through, and then add the Parmesan and cream. Cook the pasta in the boiling water until al dente, 2 to 3 minutes. Taste a noodle before draining to make sure it's cooked. Drain the pasta, reserving 1/4 cup of the pasta water, and add the pasta to the sauce. Stir to coat the pasta in the sauce, adding the reserved pasta water if necessary to thin out the sauce. Taste, and then season with some salt and pepper. Serve the pasta with extra Parmesan. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 45799,"Mojitea 6 mint tea bags 1 lime, peeled without pith 2 tablespoons superfine sugar
1 lime, chopped 1 small bunch mint, leaves picked, plus 4 sprigs reserved for garnish
1 cup light rum
1/4 cup lime juice 1/2 cup simple syrup Ice cubes, for serving Instructions: Bring 4 cups water to a boil, add the tea bags and lime peel. Remove from the heat, and let stand for 5 minutes. Remove the bags and peel, then transfer the tea to a pitcher and chill. Put the diced sugar, chopped lime and mint leaves in a pitcher and muddle. Stir in the chilled tea, rum and lime juice. Sweeten with the simple syrup. Pour over ice into 4 tall glasses, and then garnish each glass with a mint spring. ","[Riesling, Moscato, Sauvignon Blanc, Vinho Verde]" 45800,"Truffled Popcorn 1 package microwave popcorn, such as Newman's Own Natural 2-ounces white truffle butter 1 teaspoon kosher salt Instructions: Prepare the popcorn in your microwave according to the instructions on the package. Meanwhile, heat the truffle butter in a small pot until just melted. When the popcorn is ready, pour it into a large bowl, add the truffle butter and salt, and toss well. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 45801,"Creamy Asparagus Soup in Mini Teacups 3 tablespoons olive oil 1 large bunch asparagus, ends trimmed, cut into 2-inch pieces
2 stalks celery, chopped
1 large onion, chopped
8 cups vegetable stock
1 bay leaf
1 cup heavy cream
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 2 cups fresh baby spinach
Instructions: In a large stockpot, heat the oil over medium heat. Add the asparagus, celery and onion and cook, stirring occasionally, until tender, about 10 minutes. Add the vegetable stock and bay leaf and bring to a boil, then reduce the heat and simmer for 30 minutes. Add the cream and simmer for another 10 minutes. Remove and throw away the bay leaf. Season with salt and pepper. Add the spinach to the soup and let wilt for about 1 minute. In batches, pour the soup into a blender and blend on high until smooth. (Alternatively, use an immersion blender and puree in the pot.) Stir well before transferring to 12 small teacups and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45802,"Cocoa-Mocha Cheesecake 2-1/2 cups graham-cracker crumbs 1/4 cup unsweetened cocoa 1/4 cup sugar 3/4 cup (1-1/2 sticks) plus 2 tablespoons melted butter 8 oz. (1-1/3 cups) semisweet chocolate chips 2 tsp. instant coffee 1 tsp. water 1 tsp. vanilla extract 1/2 tsp. orange extract 3 large eggs 3/4 cup sugar 3 8 oz. packages cream cheese, softened 2 Tbs. unsweetened cocoa 3 cups sour cream 1/4 cup (1/2 stick) melted butter Melted dark chocolate (optional garnish) Orange candy (optional garnish) Chocolate-covered espresso beans (optional garnish) Orange zest (optional garnish) Instructions: For the crust, combine graham-cracker crumbs, cocoa, sugar and melted butter and mix very thoroughly. Line a clean, ungreased springform pan with the crumb mixture by pressing it first against the sides, then the bottom of the pan. (Crumb mixture should hold its shape; the sides will take about 2/3 of the mixture.) Press until very smooth and even all around. Refrigerate until chilled, at least 2 hours. Melt chocolate chips in a double boiler and keep warm. In small glass dish or teacup, stir together instant coffee, water and vanilla and orange extracts. Set aside. Heat oven to 350 degrees F. In a large bowl, beat eggs and sugar. Gradually add softened cream cheese, mixing well after each addition. Stir in melted chocolate, coffee mixture and the cocoa. Mix well. Gradually add sour cream, mixing well after each addition. Fold in melted butter and blend thoroughly but gently. Pour batter over chilled crust in pan. Place pan on heavy cookie sheet and bake 45 minutes. Cut off heat and open oven door, but do not move cheesecake. Let sit in turned-off oven 10 to 15 minutes. Gently transfer cheesecake, still on the cookie sheet, to counter and cool to room temperature. Cover and refrigerate overnight. The next day, unfasten the ring from the springform pan and remove. If desired, garnish top of cheesecake with drizzle of melted dark chocolate, orange candy, chocolate-covered espresso beans and orange zest. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]

" 45803,"Blue Potato Custard with White Cake 2 pounds blue potatoes 6 ounces grated coconut 1 teaspoon vanilla 1 cup evaporated milk 3 cups water 1 cup sugar 1 teaspoon salt 1/2 cup ricotta 8 ounces butter 4 ounces condensed milk One 8- by 10-inch white cake, sliced into 2 layers Strawberry sauce: 1 pint strawberries, washed, hulled, and thinly sliced 6 ounces water 6 ounces sugar 4 ounces confectioners' sugar 4 ounces cocoa powder 8 ounces heavy cream, whipped 1 lime, zested, for garnish Instructions: Peel and cut the potatoes into medium sized cubes, and boil until fork tender. Once the potatoes have cooked, mash them, combine with the coconut, vanilla, evaporated milk, water, sugar, salt, and ricotta, and mix well until all ingredients have combined. Set the mashed potato mixture on low heat, stirring constantly, and let the mixture cook for 30 minutes. Add the butter and condensed milk and cook for another 10 minutes. To assemble the custards, using a 4-inch round cookie cutter, cut 12 cake pieces from the cake layers. Using a round 4-inch mold or can, place one layer of cake at the bottom. Add approximately 2 tablespoons of the custard on top, repeat with another layer of cake, custard, and finish with a top layer of the cake. Repeat this process for each individual custard until all of the cake layers are used, and you have enough for your guests. Refrigerate for 1 hour. In a small saucepan, combine the strawberries, water, and sugar, cook over medium heat until sugar is melted and strawberries are cooked, approximately 15 minutes. Using a blender, blend strawberry mixture until smooth. Set aside. Once the custard cakes have been assembled and refrigerated, roll each custard in confectioners' sugar, and dust the tops with the cocoa powder. To serve, place each custard on a plate, drizzle the strawberry sauce around the dessert, and add a dollop of whipped cream to each dessert. Garnish with lime zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 45804,"Honey Orange BBQ Chicken 1/2 cup freshly squeezed orange juice 1/4 cup olive oil 1/4 cup hot sauce 1/4 cup Dijon mustard 1 tablespoon grated orange zest 1 (4 pound chicken) cut into 10 pieces, patted dry with paper towels 4 tablespoons (1/2 stick) butter 1/4 cup honey 1/4 cup freshly squeezed orange Juice 1/4 cup Neely's BBQ sauce 1 tablespoon grated orange zest 2 tablespoons Dijon mustard 1/4 teaspoon allspice Instructions: Mix the orange juice, olive oil, hot sauce, mustard, and orange zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 1 hour and up to overnight in the refrigerator. Prepare the grill to medium direct heat. Let chicken come to room temperature before grilling. Drain the chicken from the marinade and pat dry. Grill on each side for 5 minutes, then turn the heat to medium-low and cover the lid of the grill. Continue cooking the chicken until it's cooked through, about 25 minutes more. While the chicken is grilling, melt the butter in a small saucepan on the grill. Whisk in the honey, orange juice, BBQ sauce, zest, mustard and allspice. Reserve some of the glaze in a small ramekin for serving. Brush the chicken pieces with glaze, then flip the chicken, glaze side down, and cook for 2 minutes. Brush second side of the chicken with glaze and flip again. Continue cooking for 3 more minutes. Remove the chicken from grill to a platter and serve with reserved glaze. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45805,"Brisket Bowls One 5-pound beef brisket, well-trimmed (no more than 1/8 inch of fat on top) Salt and freshly ground black pepper 1/4 cup olive or vegetable oil 4 cloves garlic, chopped 2 to 3 stalks celery, chopped 2 carrots, peeled and chopped 2 red chiles, such as Fresno or Thai, seeded and chopped 1 large or 2 medium onions, chopped One 1-inch piece ginger root, peeled and grated 2 tablespoons tomato paste 3 cups beef stock 1/2 cup tamari 2 tablespoons mirin 2 tablespoons rice wine vinegar 2 3/4 cups chicken stock 2 tablespoons butter 1 1/2 cups basmati rice Salt 1 cup baby spinach, packed 1/2 cup fresh cilantro leaves, packed 1 lime, zested and rserved Sliced scallions Toasted sesame oil Toasted sesame seeds Sriracha or other hot sauce Instructions: Preheat the oven to 325 degrees F.
For the brisket: Bring the beef to room temp and pat dry. Sprinkle the brisket with salt and pepper. Heat 3 tablespoons of the oil over medium-high to high heat. Add the meat and brown on both sides, then remove. Add 1 tablespoon of the oil and then add the garlic, celery, carrots, chiles, onions and ginger. Season with salt and pepper, and stir 8 to 10 minutes. Add the tomato paste, and stir. Then, add the stock, tamari, mirin and vinegar. Add the brisket and cover. Braise in the oven until very tender, 2 1/2 to 3 hours.
Remove the brisket from the sauce. Puree the sauce to smooth in a food processor or with an immersion blender, if desired. Slice the brisket and add back to the sauce. Cool and store for a make-ahead meal. Reheat over medium heat, stirring gently. For the rice: The night you serve, heat the stock and butter to a boil. Add the rice and stir. Season with salt and cover, reduce the heat to a simmer, medium low. In a food processor, pulse the spinach and cilantro into a fine chop. After the rice has cooked 15 minutes, stir in the cilantro, spinach and the lime zest. Cover and cook until the rice is tender, about 3 minutes. Fluff with a fork. Cut the zested lime into wedges. Fill the bowls with the green rice and make a well in the center of the bowl. Fill with the beef, and top with the juice from a wedge of a lime, scallions, drizzle of sesame oil, sesame seeds and a few drops of hot sauce. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 45806,"Eggs Colombian 12 large eggs Salt and pepper 6 scallions, white and green parts Plum tomato or 1/2 of a large tomato 2 tablespoons olive oil 2 12-inch whole wheat tortillas Instructions: Crack the eggs into a bowl and add some salt and pepper. Beat with a whisk or fork until well mixed. Trim the ends from scallions and slice thin. You should have about 1/2 cup. Cut the tomato into 1/2-inch dice. You should have about 1/2 cup. Using a non-stick pan or a cast iron skillet, heat the oil until hot over a high heat. Add the scallion and tomato and a bit of salt and pepper. Saute until the tomato is broken down, stirring often, about 3 minutes. Add the eggs and scramble. Cook until just set. Lay the tortillas on a flat surface. Divide the eggs evenly between tortillas laying them in a strip from one side of the tortilla to the other, about 1/3 of the way up from the bottom. Pull the bottom of the tortilla up over the eggs, tuck the tortilla into the egg until it feels snug and roll it up, like making a nori roll. Cut the rolls into halves or thirds. Serve immediately or reheat on a panini press before serving. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 45807,"Sharp Cheddar Cupcakes 1 pound pastry flour 2 tablespoons cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
10 ounces (2 1/2 sticks) unsalted butter, at room temperature 21 ounces granulated sugar
6 eggs
2 teaspoons vanilla extract
1 cup buttermilk
2 cups grated sharp Cheddar 1 cup dried cherries
1 cup chopped green onions
1/2 cup apple juice 2 tablespoons brown sugar
2 tablespoons maple syrup
2 cups diced Black Forest ham 1 pound cream cheese, at room temperature 1/3 cup confectioners' sugar
2 tablespoons honey
2 tablespoons hot sauce
1/2 cup chopped chives 3 tablespoons honey Instructions: For the cake batter: Preheat the oven to 350 degrees F; line cupcake pans with 24 cupcake liners. In a large bowl, whisk together the pastry flour, cornstarch, baking powder, baking soda and salt and set aside. Using an electric mixer with a paddle attachment, cream the butter until smooth. Gradually add the granulated sugar and mix until light and fluffy, scraping down the sides of the bowl occasionally. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. Alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture and beating well after each addition. Scrape down the sides, and then fold in the Cheddar, dried cherries and green onions. Spoon the batter into the liners and bake until an inserted toothpick comes out clean, at least 20 minutes. Let the cupcakes cool completely before frosting. For the candied ham: In a skillet set over medium heat, add the apple juice, brown sugar and maple syrup and cook until the mixture gets really thick. Add the diced ham and stir until coated. For the frosting: Using an electric mixer, beat the cream cheese, confectioners' sugar, honey and hot sauce in a bowl until smooth. Fold in the chives. For the honey simple syrup: In a bowl, combine the honey and 1/2 cup hot water and stir. To assemble: With a pastry brush, brush each cupcake with the honey simple syrup. Add some frosting to the top of each cupcake, and garnish with the candied ham. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45808,"Seafood Spheres on Crostini 2 tablespoons finely diced celery 1 tablespoon freshly chopped flat-leaf parsley 2 teaspoons freshly chopped thyme leaves 1 lemon, zest, finely grated 1/2 cup mayonnaise 1/4 pound smoked salmon, chopped fine 1/4 pound cooked lobster meat 1/4 pound cooked crabmeat, picked through to remove remnants of shells Salt and freshly ground black pepper 1/2 loaf French bread, sliced into 16 (1/2-inch) slices and lightly toasted 16 small parsley sprigs, for garnish Instructions: Preheat oven to 375 degrees F.
Combine celery, parsley, thyme, lemon zest and mayonnaise in a bowl. Then fold the salmon, lobster, and crabmeat into the mixture so that it's just combined and the crab is not broken or mashed. Season with salt and pepper, as needed. Arrange bread on a baking sheet. Using a melon baller, or small scoop, spoon seafood mixture onto bread and bake briefly in oven until seafood balls are lightly browned. Garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45809,"Spinach and Bacon Salad 6 cups baby spinach leaves, washed and spun dry 1 Granny Smith apple, halved, cored and thinly sliced 6 slices bacon, sliced into 1/4\ strips
1 small shallot, chopped 1 tsp. Dijon mustard salt and pepper to taste salt and pepper to taste
1/4 cup apple cider vinegar Instructions: Place spinach and apple slices into a large mixing bowl. Render bacon strips over low heat until crispy. Remove with a slotted spoon onto paper towels to drain. Add shallots to bacon fat and saute until soft and fragrant. Whisk in mustard, vinegar and then olive oil. Season to taste with salt and pepper. Pour dressing over spinach, add bacon and toss to wilt salad slightly. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45810,"Sauteed Mushrooms 1/8 cup vegetable oil 1 teaspoon chopped garlic 1 cup sliced white onion 1 cup sliced button mushrooms 1 cup sliced shiitake mushrooms 1 cup cleaned and sliced portobello mushrooms 1 tablespoon butter 1 tablespoon chopped thyme leaves Salt and freshly ground black pepper Instructions: Heat a large skillet to high heat and add the oil. Wait 1 or 2 minutes for it to come up to the smoking point. Add the onion and garlic and toss furiously so that the garlic doesn't burn. When the onions become translucent add the mushrooms and toss until all mushrooms are golden brown and caramelized. Remove from the heat. Add butter and thyme and season with salt and pepper, to taste. Serve immediately. Cook's Note: Never run mushrooms directly under water; they will absorb water like a sponge, and your saute will be far too soggy. Instead, using a slightly damp paper towel, wipe mushrooms down. Alternatively, use pastry brush and dust the dirt from the mushrooms. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45811,"Light and Crispy Fried Chicken 2 cups buttermilk 1 tablespoon hot sauce Salt and freshly ground black pepper 1 whole (3 1/2 to 4 pound) chicken, cut into parts 4 cups canola oil 1 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon poultry seasoning 1/2 teaspoon cayenne pepper Instructions: Preheat the oven to 400 degrees F. In a large bowl mix together the buttermilk, hot sauce and salt and pepper, to taste. Add the chicken parts and turn to coat completely. Cover and marinate in the refrigerator for 30 minutes to 2 hours. In a deep heavy-bottomed skillet, heat the canola oil over medium-high heat to 350 degrees F. Put the flour in a shallow baking dish or pie plate, stir in the baking soda, poultry seasoning, cayenne pepper, and salt and pepper, to taste. Working in 2 batches, shake off excess buttermilk and put the chicken pieces into flour mixture, coating thoroughly. Carefully add them, in batches, to the hot oil and fry until golden brown on the outside and cooked through, about 5 to 7 minutes. Remove from oil and drain on a paper lined sheet tray. Transfer to a baking sheet with a rack and bake in the oven for 10 to 12 minutes. Remove from the oven and transfer to a serving platter to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 45812,"Grilled Feta and Peppers on Puree of White Beans 1/2 pound dried white broad beans 1/4 cup plus 1 tablespoon olive oil 2 onions, finely chopped Juice of 1 lemon 1 teaspoon sugar Salt and freshly ground black pepper 4 bell peppers, in assorted colors, such as red, yellow and green 1 tablespoon finely chopped fresh oregano 2 tablespoons olive oil 2 teaspoons red wine vinegar 6 ounces feta cheese, cut into 6 (1/2inch by 2inch) squares 3 roma tomatoes, sliced Olive oil, for drizzling Kalamata olives, for garnish Instructions: Place beans in a bowl, cover with water by a few inches, and soak overnight. Heat 1/4 cup of the oil in a saucepan, add the onions and saute until soft and just golden, 5 to 7 minutes. Add 2 cups of water and bring to a boil. Drain the beans and add them to the saucepan. Cook over low heat until beans are very soft, adding more water if needed, about 1 to 1 1/2 hours. (There should hardly be any liquid left when the beans are ready.) Meanwhile, roast bell peppers over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. To peel peppers, pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. (Do not peel the peppers under running water since that would wash away the flavorful juices.) Once peeled, cut away stems, seeds and veins, and slice peppers into strips. Heat a grill. In a small bowl, combine the oregano, olive oil, vinegar, and salt and pepper. Cut six 12-inch squares of aluminum foil. Divide pepper strips among center of foil squares. Arrange one feta square atop peppers, along with tomato slices, and drizzle reserved olive oil mixture over the top. Wrap foil packets securely and place on grill or under the broiler. Grill until packets are heated through, about 5 minutes. When beans are ready, mash them with the back of a spoon to form a paste, or place in a blender and process until smooth. Stir in the remaining 1 tablespoon olive oil. Season with the lemon juice, sugar, and salt and pepper. Spoon bean puree onto individual plates, and use a spatula to slip roasted peppers, feta and tomatoes off of foil and onto puree. Drizzle with olive oil, garnish with Kalamata olives, and serve with Retsina. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 45813,"Quick Ranch Potatoes 2 1/2 pounds russet potatoes Kosher salt and freshly ground black pepper 1 stick (8 tablespoons) salted butter, softened 4 ounces cream cheese, softened
2 tablespoons whole milk, plus more if needed
1 teaspoon powdered ranch dressing mix, plus more if needed 1 tablespoon finely chopped fresh chives
Instructions: Peel and cut the potatoes into 2-inch chunks. Put them into an Instant Pot? along with 3/4 cup water and 1 teaspoon salt. Lock the lid and set the lever to seal. Press \manual\ and set for 10 minutes. When done, manually release the steam. Remove the lid, leaving the pot in \keep warm\ mode. Start mashing the potatoes. Add the butter, cream cheese, milk and ranch powder. Mash again until the potatoes are smooth. Taste and adjust the seasoning with salt, pepper or more ranch. Thin with more milk if needed. Serve hot garnished with chopped chives. The potatoes will keep warm in the pot for up to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45814,"Swedish Turkey Meat Balls 1/4 to 1/3 cup vegetable oil 1 medium onion, finely food processed 10 ounces challah bread, food processed to crumbs (about 3 1/2 cups) 1 large egg 1/2 teaspoon ground allspice 2 teaspoons salt 25 grinds freshly ground black pepper 1 3/4 to 2 pounds ground turkey 1 tablespoon butter 10-ounces button mushrooms, sliced 1/3 cup medium-dry sherry 1 cup chicken stock 1/4 cup instant flour (Recommended: Wondra) 1 cup half-and-half 2 teaspoons Worcestershire sauce 2 bay leaves Salt and freshly ground black pepper 1/4 cup tart berry preserves, such as cherry or cranberry Instructions: Preheat oven to 375 degrees F.; Heat 2 tablespoons oil in a large skillet over medium-high heat. Saute onions until soft and translucent. Set onions aside to cool and wipe skillet clean. In a large mixing bowl combine the cooled onions with remaining meatball ingredients. Form the mixture into 1 1/2-inch balls. Heat remaining oil in skillet over high heat. Brown the meatballs on all sides.; For the pan sauce: Set meatballs aside. Add the butter and mushrooms to the pan and saute until lightly browned, about 3 minutes. Add the sherry and chicken stock, to deglaze the pan. Sprinkle in the instant flour and cook until sauce thickens. Add the half-and-half, Worcestershire and bay leaves. Bring to a simmer, whisking often until thickened. Season, to taste, with salt and pepper. Remove pan from heat, add meatballs back to the pan. Bake in the oven for 25 minutes. Discard bay leaves. Serve meatballs with preserves.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45815,"Pasta with Soft Shell Crabs 1/4 cup extra-virgin olive oil, or a little more 3 or 4 cloves garlic, slivered 1/2 teaspoon crushed red cl flakes, or to taste 4 soft-shell crabs, cleaned (at fish market, if you like) Salt and freshly ground black pepper 1 pound long pasta, like spaghetti or linguine 1/2 cup chopped fresh parsley leaves Instructions: In a very deep skillet or broad saucepan, warm oil, garlic, and cl flakes over low heat; do not let garlic brown. When garlic is soft, at least 5 minutes, add crabs (keep heat low to medium low; liquid in pan should barely bubble) and cover. Meanwhile, bring a large pot of water to a boil and salt it. Let the crabs cook until they give up all their liquid and become firm, about 15 minutes. When crabs are almost done, begin cooking pasta. When crabs are done, use tongs to remove them and hold them while cutting up with scissors. Return to pan. Drain pasta when it is barely tender, a little short of how you'd want to eat it, reserving some cooking water. Add pasta to crabs and toss together over medium heat with pan juices and black pepper, adding some cooking water and a little more oil if necessary. (The amount of each will depend on how much more cooking the pasta needs, and how much liquid the crabs exuded.) Add parsley, taste and adjust seasoning as necessary. When pasta is perfectly cooked, serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 45816,"Golden Flannel Hash 2 tablespoons each butter and olive oil 1 red onion, chopped, 1 red bell pepper, chopped 1/4 teaspoon dried thyme 1/2 pound cooked corned beef, cut into small cubes 3/4 pound small red potatoes, cooked and cubed (do not peel) 3/4 pound yellow beets (tops removed), cooked, peeled, and cubed Salt and pepper Eggs, for poaching Chopped parsley, optional Green cl Hollandaise, recipe follows 3 egg yolks 3 tablespoons lemon juice 8 ounces butter, very soft or melted 3 tablespoons minced roasted green cl 1 scallion, minced Pinch cayenne Salt Instructions: Heat butter and oil in a large iron skillet; add onion and pepper and saute until soft, about 5 minutes. Add thyme, corned beef, potatoes, beets, and salt and pepper, to taste. Spread in a layer and cook over medium-high heat until potatoes begin to crisp on bottom, about 10 minutes (lift with a spatula to check). If desired, place a lid or metal plate that is slightly smaller in diameter than the skillet over the hash to tamp it down and make it extra-crisp. Meanwhile, poach 1 or 2 eggs per serving until done to your liking. Spoon hash onto plates and top each portion with eggs, sprinkle with parsley, and serve with hollandaise, if desired. In a bowl fitted into a saucepan with barely simmering water, whisk the yolks with the lemon juice until light and frothy. Whisk in the butter in 2-tablespoon increments. The sauce will seem thin at first, but continue to whisk until the sauce thickens. Be careful not to overcook because the eggs will scramble. When sauce is thick, remove from heat and stir in remaining ingredients. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 45817,"Beans and Greens Salad 1 teaspoon zest, plus 1 lemon, juiced 1 small clove garlic, minced or grated 2 teaspoons Dijon mustard 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper Pinch freshly grated nutmeg 1 large or 2 small heads escarole, cleaned and dried, roughly chopped 1 (15-ounce) can cannellini beans, rinsed and drained Instructions: Combine lemon zest, lemon juice, garlic, mustard, olive oil, salt, pepper and a pinch of nutmeg. Toss with greens and beans and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45818,"Mahi Mahi with Watercress and Arugula Salad with Melon and Pickled Onions 2/3 cup lime juice 2/3 cup red wine vinegar 2 tablespoons sugar 1 small red onion, thinly sliced into rings 12 ounces mahi mahi fillet, or any firm white fish with 1-inch thick fillets Coarse grained salt and cracked black pepper 1 teaspoon extra-virgin olive oil, plus 1 teaspoon 1 bunch watercress, cleaned and torn into bite-size pieces 1 bunch arugula, cleaned and torn into bite size pieces 4 cups melon, cut into 1-inch chunks Instructions: Preheat oven to 450 degrees F. In a small bowl whisk together lime, vinegar and sugar. Pour 1/2 of the dressing in a small container and set aside. Place onions in a shallow dish, add remaining dressing, and let stand 30 minutes or overnight. Season fish with salt and pepper and drizzle with 1 teaspoon of the olive oil. Place the fish, skin side down, in a non-stick pan with an oven proof handle. Bake until fish is cooked through, about 12 to 15 minutes. Cut fish into 4 pieces and place 1 piece on each serving dish. Place watercress, arugula and melon in a large salad bowl. Toss with the remaining 1 teaspoon extra-virgin olive oil and sprinkle with salt. Add reserved dressing. Toss to combine. Divide dressed greens and melon among plates. Garnish with pickled onion rings. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 45819,"Shrimp Scampi Linguine Made Without Wine Vegetable oil 1 tablespoon kosher salt plus 1 1/2 teaspoons 3/4 pound linguine 3 tablespoons unsalted butter 2 1/2 tablespoons good olive oil 1 1/2 tablespoons minced garlic (4 cloves) 1 pound large shrimp (about 16 shrimp), peeled and deveined 1/4 teaspoon freshly ground black pepper 1/3 cup chopped fresh parsley leaves 1/2 lemon, zest grated 1/4 cup freshly squeezed lemon juice (2 lemons) 1/4 lemon, thinly sliced in half-rounds 1/8 teaspoon hot red pepper flakes Instructions: Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 45820,"Bubble and Squeak with Sausages and Onion Gravy 1 1/2 pounds all-purpose potatoes, peeled and cut into chunks 1 1/4 pounds mixed winter vegetables such as carrots, Brussels sprouts, rutabagas, turnips, onions, leeks or savoy cabbage, peeled or trimmed and chopped into equal-sized chunks Olive oil 2 knobs butter, divided 1 (7-ounce) package vacuum packed chestnuts 6 good quality pork sausages, linked together 6 good quality venison or beef sausages, linked together Sea salt and freshly ground black pepper Small bunch fresh rosemary, leaves picked and finely chopped Nutmeg, for grating 3 red onions, peeled and finely sliced Few bay leaves 1 tablespoon all-purpose flour 1/2 cup balsamic vinegar 1 cup plus 1 tablespoon good-quality vegetable or chicken stock Instructions: Cook the potatoes and mixed vegetables in a pan of boiling water for 15 to 20 minutes. When they're cooked right through, drain and put aside. Heat a glug of olive oil and half the butter in a large frying pan and add the chestnuts. When they start to sizzle, add the potatoes and vegetables. Mash the vegetables up in the pan, then pat the mixture into a thick pancake shape. Fry on a medium heat for about 1/2 an hour, checking it every 5 minutes. When the bottom turns golden, flip it over bit by bit and mash it back into itself. Pat it out flat again and continue cooking until really crisp all over. Preheat the oven and a roasting pan to 425 degrees F. Unravel the pork sausage links and squeeze the filling between them until all 6 sausages are joined together. Do the same to your venison or beef sausages. Pat them to flatten them a bit. Drizzle with olive oil and massage this into your 2 long sausages. Sprinkle over a pinch of pepper, the rosemary and some nutmeg. Put 1sausage on top of the other and roll them up like a licorice wheel! Poke 2 skewers through, in a cross shape, to hold the sausages together. Take the preheated roasting pan from the oven. Drizzle in some olive oil and add the onions. Season, add the remaining butter and stir. Place the sausage wheel on the onions and stick the bay leaves between the sausages. Drizzle with some more oil and roast in the preheated oven for around 40 minutes, or until golden and crisp. When your sausages and onions are done, your bubble and squeak should be ready too. If it still hasn't browned, put it under a hot broiler for 5 minutes. Remove the sausages to a plate and place the pan with the onions on the stove top. Whack the heat up to full and stir in the flour, balsamic vinegar and stock. Bring to the boil and leave to thicken to a nice gravy consistency, stirring every now and then, and season to taste. Remove the skewers and cut the sausages into wedges. Serve the bubble and squeak with a good portion of sausage, a spoonful of onion gravy and perhaps some lovely dressed watercress. \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 45821,"Homemade Mayonnaise 2 egg yolks* 1/4 cup red wine vinegar 1 tablespoon Dijon mustard Kosher salt 1 1/2 cups neutrally flavored oil (vegetable, canola, peanut) Instructions: Place the egg yolks in the bowl of the food processor and add the vinegar and mustard. Season with salt, to taste. Turn the machine on and VERY slowly start to drizzle in the oil. Drip, drip, drip until the mixture starts to look like mayonnaise, then a slow steady stream of oil can be added. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45822,"Milk Chocolate Orange Mousse 5 ounces milk chocolate 3 ounces semisweet chocolate 2 cups chilled heavy cream 2/3 cup egg whites (from about 5 eggs) 1/3 cup sugar 1 teaspoon freshly grated orange zest 1 tablespoon thawed frozen orange juice concentrate or Grand Marnier liqueur Instructions: In the top of a large double boiler set over barely simmering water, melt the chocolates together. Stir well and set aside to cool slightly. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the cream until stiff. Keep refrigerated. In a clean, dry bowl, whip the egg whites until soft peaks form. Add the sugar and continue whipping just until stiff and glossy, about 30 seconds more. Whisking hard, incorporate 1/3 of the egg whites into the chocolate until well blended. Fold in the next 1/3 of the egg whites. Fold in the remaining egg whites until just barely combined (the mixture will be streaky). Add the orange zest, orange juice concentrate, and whipped cream and fold until smooth. Use a pastry bag fitted with a large plain or star tip to pipe the mousse into serving dishes, or simply spoon it into a large serving bowl. Cover lightly and refrigerate at least 1 hour or until ready to serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 45823,"Tropical Sundae with Guava Coulis and Banana Chips Nonstick cooking spray, for spraying the parchment 2 bananas
About 1/4 teaspoon ground cinnamon
1/2 cup guava jelly 1 tablespoon fresh lemon juice
Vanilla ice cream, for serving Instructions: For the banana chips: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper and spray the paper with nonstick cooking spray. Slice the bananas crosswise into about 1/8-inch-thick slices. Arrange the slices on the prepared baking sheet in a single layer. Sprinkle lightly with the cinnamon. Bake, carefully turning once halfway through, until golden brown and crisp, about 2 hours. Cool completely. For the sundaes: Gently warm the guava jelly in a small saucepan with a splash of water to loosen. Stir in the lemon juice. Serve the ice cream in bowls and spoon the guava coulis on top. Sprinkle with the banana chips. ","[Moscato, Riesling, Sauvignon Blanc, Pinot Grigio]" 45824,"Jessica Lagasse's Black and White Brownies 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter 8 ounces white chocolate pieces 2 large eggs, lightly beaten 1/2 cup sugar 1 cup all-purpose flour 1/2 teaspoon pure vanilla extract 1/2 teaspoon salt 1/2 cup pecan pieces 6 ounces semisweet chocolate, chopped Instructions: Preheat the oven to 350 degrees F. Using 2 tablespoons of the butter, grease an 8-inch square baking pan. In a metal bowl set over a pot of simmering water, melt the remaining stick of butter with the white chocolate. In a medium bowl whisk together the eggs and sugar. Add the flour, vanilla, and salt and mix well. Fold in the pecans and the melted white chocolate. Spread the brownie mixture in the buttered pan and sprinkle the chopped semisweet chocolate over the top. Bake until firm, for about 25 minutes. Remove from the oven and allow to cool on a rack before cutting into squares. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 45825,"Chicken Paella Burgers with Spicy Pimento Mayo 1 pound ground chicken 1/2 pound Mexican style chorizo sausage, removed from casing 1/2 pound sea scallops, chopped 1 tablespoon tomato paste 3 cloves garlic, finely chopped 2 tablespoons chopped fresh parsley leaves 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 20 mini rolls 10 butter lettuce leaves, torn in 1/2 4 plum tomatoes, thinly sliced 1 cup mayonnaise 1 teaspoon chili powder 1 tablespoon lemon juice 1 (4-ounce) jar pimentos, finely chopped, juice reserved Instructions: For the burger: Combine all the burger ingredients, except the rolls, lettuce and tomatoes in a large bowl and mix well. Form into small patties about 2 inches in diameter and arrange on a platter lined with waxed paper. Cover with plastic wrap and refrigerate until ready to grill. Preheat the grill to medium-high heat. Oil the grill grates and put the burgers on the grill to cook for 4 minutes per side. Transfer to a serving platter and serve on mini rolls with lettuce, tomato and spicy pimento mayo. For the mayo: Combine all the ingredients and the reserved pimento juice into a small bowl. Mix well until blended and serve with the burgers ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 45826,"Fruit Skewers with Chocolate Dipping Sauce 2 peaches 2 nectarines 2 plums Fresh mint leaves 1 cup maple syrup 1 cup cocoa powder 1/4 teaspoon orange extract Instructions: Cut the fruit into bite sized chunks. Thread a piece of each fruit onto a skewer along with a mint leaf. Set aside. In a small saucepan over medium heat, add the maple syrup. Whisk in the cocoa powder until the mixture is smooth. Stir in the orange extract and cook until hot. Don't let it come to a boil. Spoon into a serving dish and serve immediately as a dipping sauce with the fruit skewers. ","[Merlot, Pinotage, Tempranillo, Zinfandel]" 45827,"Chicken Piccata 1/2 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 pound chicken breasts, sliced thin and pounded into cutlets 3 tablespoons butter 1 lemon, halved crosswise and seeds removed 2 teaspoons capers 3 tablespoons butter 3 tablespoons all-purpose flour 1/2 cup hot chicken broth Instructions: Shake flour, salt and pepper in a plastic bag. Add chicken pieces in batches to coat. Heat butter over medium heat in a skillet and brown each side of the coated chicken. Squeeze fresh lemon juice over the chicken and add capers. Remove to a platter and set aside in a warm place. To the same pan add butter for the sauce and mix with flour to make a roux. Gradually add chicken broth and allow thickening. Strain sauce, if desired, and serve spooned over chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 45828,"Espresso Granita with Soft Whipped Cream 4 cups hot espresso or strong bold coffee 1/3 cup granulated sugar 1 teaspoon pure vanilla extract
Kosher salt 1 cup chilled heavy cream 1 tablespoon confectioners' sugar
1/2 teaspoon pure vanilla extract
Shaved dark chocolate, for serving Crushed chocolate-covered espresso beans, for serving
Instructions: For the espresso granita: Whisk the sugar into the hot espresso until dissolved. Stir in the vanilla and a pinch of salt. Pour the mixture in to a 9-by-13-inch freezer-safe pan and freeze until the mixture is frozen through, at least 3 hours and up to overnight. When ready to serve, scrape the surface into large, icy flakes. For the soft whipped cream: Place a 16-ounce glass jar with a lid in the freezer for 20 minutes. Pour in the cold cream, confectioners' sugar and vanilla and shake vigorously until soft whipped cream forms, about 5 minutes. To serve: Spoon some of the granita into a glass. Top with a dollop of soft whipped cream and sprinkle on chocolate shavings and crushed espresso beans. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 45829,"Spicy Curried Vegetables 2 tablespoons vegetable oil 1 onion, chopped 2 tablespoons ginger, peeled and finely chopped 2 clove garlic, finely chopped 2 tablespoons curry powder 2 teaspoons ground coriander 1 teaspoons ground cumin 2 carrots, peeled and thinly sliced 1 Idaho potato, peeled and cut into 3/4\ chunks 1 cup chopped whole tomatoes 1/2 cup chicken stock 1 1/2 cups green beans 1 1/2 cups coconut milk 1/2 cup cilantro, chopped Instructions: In a large non-stick pan, heat oil over medium high heat. Add onions and cook until tender. Stir in ginger and garlic and cook until aroma is released. Stir in curry powder, coriander and cumin and continue to cook until aroma is released. Stir in carrots and potatoes and toss to coat. Stir in tomatoes and chicken stock and simmer until carrots and potatoes are tender. Add green beans and simmer for 1 minute. Stir in coconut milk and cilantro. Serve warm with rice. ","[Sauvignon Blanc, Riesling, Chenin Blanc, Vermentino]" 45830,"S'moreos 12 chocolate sandwich cookies, such as Oreos ? 12 marshmallows 12 squares milk chocolate candy bar (about 1.5 ounces) Instructions: Preheat the broiler. Twist the tops off the cookies. Arrange the cookie bottoms, cream-side up, on a baking sheet. Put a piece of chocolate on the cream filling and then top with a marshmallow, laying on its side.
Broil, watching closely, until the marshmallows are golden, about 30 seconds. Sandwich each with the remaining cookie tops. Eat while they're melted and gooey. ","[Chardonnay, Merlot, Pinot Grigio, Moscato]" 45831,"Much Ado about Mushroom Beef Steaks Poached in Ale 1 tablespoon butter 2 tablespoons olive oil 2 large red onions, diced 2 cups (about 6 to 8 ounces) small button mushrooms, cleaned trimmed and sliced Salt and freshly ground black pepper 3 pounds top round steak, cut into 6 portions, seasoned with salt and pepper and tenderized with a meat mallet 4 (12-ounce) bottles ale, enough to immerse the steaks (recommended: Samuel Adams Boston Lager 4 tablespoons (1/2 stick) butter, cut into chunks Instructions: To make the mushroom confit, melt butter in 1 tablespoon of the oil over medium-high heat in a large saute pan. Add onion and saute until they begin to turn translucent. Add mushrooms and cook until they give up their juices. Lower heat and cook until the mixture caramelizes, then season with salt and pepper to taste and remove to a bowl. Cover and set aside. In the same pan, heat the other tablespoon of oil over medium-high heat and sear the steaks about 2 minutes each side. Reduce the heat to low and add the ale. Maintain the ale at a simmer, just below boiling and cook uncovered until fork tender, about 45 minutes to 1 hour. Remove the steak to a carving board to rest. Increase the heat under the skillet to allow the ale to reduce by two-thirds. Season with salt and pepper, remove from heat and whisk in butter just before service. Slice steak into thin slices and arrange on a platter. Spoon mushroom onion confit over and spoon sauce around. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45832,"Pit Smoked Beef Brisket and Hot Smoked Sausage with Texas Barbecue Sauce 7 pound brisket 4 tablespoons salt 2 tablespoons brown sugar 2 teaspoons dry mustard 2 teaspoons onion powder 2 teaspoons garlic powder 2 teaspoons dried basil 3/4 teaspoon dried coriander 1/2 teaspoon dried savory 1 teaspoon black pepper 1/2 teaspoon ground cumin 2 dried bay leaves, ground 2 tablespoons brisket rub 1 pound slab bacon, rind removed, diced 1/4 cup onion, minced 1/4 cup garlic, minced 1/4 cup celery, minced 8 bottles Dock Street Lager beer 1 teaspoon dry mustard 1 teaspoon black pepper 1 teaspoon lemon zest 1 tablespoon lemon juice 2 tablespoons soy sauce 2 tablespoons cider vinegar 8 beef sausages from Southside Market and BBQ; Elgin, Texas Instructions: Mix all the ingredients together, saving 1/4 cup, and rub the brisket vigorously. Store brisket well sealed overnight in a shallow pan.; In a medium sauce pot, place bacon, onion garlic, and celery. Cook over medium heat until browned. Add 4 bottles of beer to the pot. It's going to be a long day; you will need the other beers for the cook. Bring the pot to a boil. Add rub, mustard, pepper, zest, juice, soy sauce and vinegar. Continue to slowly simmer, for 1 hour, as the meat smokes. Start a charcoal fire on one side of the grill. Add post oak pieces that have been well soaked (1 hour), or still green and uncured. Control the heat of the fire by closing the air vents to the grill. Place brisket, fat side up, on indirect heat (not over the fire) and close the top of the grill. Grill should be 300 degrees. Baste meat continuously with mop every 30 minutes. When turning meat always carefully use a spatula and never prick the meat. Tongs or forks may pierce the meat allowing juices to escape making the meat dry and tough. Brisket will be done in about 4 1/2 to 5 hours or when internal temperature reaches 165 degrees. Allow to rest 30 minutes before slicing. Remove any excess fat and slice brisket across grain 3/8 inches thick. Texans don't use barbecue sauce, but they haven't tried these. Serve hot smoked sausages split, brisket sliced, BBQ sauce, white bread and pickled peppers. Place sausages on smoking grill beside the brisket with indirect heat, not over the fire. Cook at 300 degrees for 1 1/4 hours. Chipolte BBQ Sauce: 2 tablespoons vegetable oil 1/2 onion, diced 3 cloves garlic, smashed 1 cup chopped tomatoes 1 cup ketchup 1/2 cup coffee 3 tablespoons molasses 2 tablespoons Dijon mustard 3 tablespoons brown sugar 1 tablespoon Worcesterchire sauce 2 chipotle peppers In a medium saucepan, over medium heat, place oil, onion and garlic. Cook for 3 minutes. Add the tomatoes and simmer for about 8 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and puree in food processor. Serve right away or let cool and refrigerate. Pickled Peppers: 3 cups cider vinegar 3 cups pineapple juice 1 tablespoon cracked peppercorns 2 teaspoons thyme leaves 2 bay leaves 1 teaspoon salt 40 jalapenos 25 garlic cloves 1 red onion, peeled and chopped 2 carrots, peeled and shredded In a large saucepan over high heat, bring vinegar, juice, peppercorns, thyme, bay leaves and salt to a full boil. Add jalapeno, garlic, onion and carrots and bring to a boil again. Remove from heat. Transfer to a large container and seal. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 45833,"Gluten-Free Pizza Provala and Porchetta 2 1/2 tablespoons plus 1/2 teaspoon extra-virgin olive oil, plus more for greasing 3 teaspoons active dry yeast
2 teaspoons sugar
4 cups plus 3 rounded tablespoons gluten-free bread flour, preferably Caputo Fiorglute 2 tablespoons plus 1 teaspoon kosher salt
Fine semolina, for dusting 12 ounces smoked buffalo mozzarella, sliced
16 fresh basil leaves
Olive oil, for drizzling
8 ounces porchetta (Italian roast pork), sliced
Lemon zest, for sprinkling
Instructions: For the pizza dough: Combine the oil, yeast, sugar and 2 cups cold water in the bowl of a stand mixer fitted with a dough hook. Let the mixture sit until foamy, about 10 minutes. Mix the flour and salt together in a bowl. With the stand mixer motor running, slowly add the flour mixture to the yeast mixture. Keep mixing until a smooth, elastic dough forms, about 10 minutes. Transfer the dough to a lightly greased baking sheet and cover loosely with plastic wrap. Let sit at room temperature for 1 hour. Divide the dough into four 12-ounce pieces and shape into balls. Transfer the balls to a lightly greased 9-by-13-inch baking dish and brush with oil. Cover tightly with plastic wrap and refrigerate for at least 24 hours or up to 3 days. For the pizza: Place a pizza stone under the oven broiler. Preheat the broiler for 30 minutes. Working in batches, dust a ball of dough heavily with semolina. Using your fingertips, press the dough from the center out into a 10-inch circle about 1/4-inch thick, leaving a 1-inch-thick crust around the edges. Hold the dough straight up, and with your fingertips circling the crust, let the dough naturally fall. Slide your fingers around the crust in a circular motion (like you would turn a steering wheel). Work the dough in this manner until it is stretched to about 1/8-inch thick. Transfer the dough to a semolina-dusted pizza peel. Repeat for the remaining dough balls. Spread each pizza with 3 ounces mozzarella and 4 basil leaves, then drizzle with oil. Add 2 ounces Porchetta to each. Slide a pizza onto the stone and broil until the cheese melts and the crust is puffed and charred in spots, 3 to 4 minutes. Sprinkle with lemon zest. Repeat for the remaining pizzas. Serve hot and enjoy! ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 45834,"Easy Chocolate Mousse 13 ounces bitter or semisweet chocolate 2 tablespoons unsalted butter 2 large egg yolks 1 1/2 cups heavy cream 2 tablespoons superfine sugar 1 teaspoon vanilla extract Instructions: In a microwave safe bowl, combine the chopped chocolate and the butter. Heat in the microwave until melted, about 35 seconds depending on your microwave, and stir to melt completely. Whisk in the egg yolks and set aside to cool. Pour the cream into a chilled bowl of a mixer and beat on medium speed until it starts to thicken. Add the sugar and vanilla and whisk until the cream starts to form stiff peaks. Carefully fold the whipped cream into the cooled chocolate mixture. Serve immediately or cover and chill until ready to serve. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 45835,"California Tri-Tip Oscar 1 loaf French bread 3 ounces (approximately 3/4 stick) butter 1/8 cup olive oil 2 pounds tri-tip beef, cut into 2-ounce portions 3/4 cup mayonnaise 6 egg yolks* (See Disclaimer) 2 teaspoons crab boil seasoning (recommended: Old Bay) 16 asparagus tips, blanched 1 pound lump crabmeat Instructions: Preheat oven to 350 degrees F. Slice bread into 16 slices, butter each slice and place on a baking sheet. Toast bread lightly. Remove from oven but leave on baking sheet and set aside briefly. Heat oil in a hot saute pan and sear beef on both sides. Remove and let rest. Mix mayonnaise, egg yolks, and crab boil seasoning. Fold in asparagus and crabmeat, trying to avoid breaking up the lumps of crab. To assemble, place meat on toast and spoon crab mixture on top. Return to oven to brown crabmeat mixture and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45836,"Crab Casserole 1 cup herbed potato pure 1 cup provolone cheese (shredded) 1 cup mozzarella cheese (shredded) 2 teaspoons green leeks (fried) 2 tablespoons olive oil 4 tablespoons shallots (chopped) 1 tablespoon garlic cloves (chopped) 1/4 cup carrot (diced small) 1/4 cup celery (diced small) 1 cup yellow corn kernels 4 tablespoons dry white wine 2 cups lobster stock 2 cups whipping cream 6 teaspoons fresh parsley (finely chopped) To taste kosher salt To taste white pepper (cracked) 2 pounds lump crabmeat (cleaned, drained, shells removed) Instructions: Heat oil in a large saute pan on medium heat. Sweat shallots, garlic, carrot, celery and yellow corn in oil until tender; do not brown. Add white wine and reduce to almost dry, followed by lobster stock and whipping cream. Reduce by half to a slightly thick consistency. Remove from heat. Fold in chopped parsley; season with salt and pepper. Add crabmeat and mix together. In 6 ungreased small individual baking casseroles, pipe a small layer of potato puree on bottom. Divide the stuffing equally among casseroles on top of potatoes. Cover with shredded cheeses. Bake in 350 degrees F (175 degrees C) oven for 8 minutes; remove and garnish with fried leeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45837,"Broccoli with Bow Ties and Peas 8 cups broccoli florets (4 heads) Kosher salt 1/2 pound farfalle (bow tie) pasta 1 1/2 cups frozen peas, thawed 4 tablespoons unsalted butter 2 tablespoons good olive oil 1 tablespoon minced garlic 2 lemons, zested using a strip zester 1/2 teaspoon freshly ground black pepper Juice of 2 lemons 1 cup freshly grated Parmesan cheese 1/4 cup toasted pignoli (pine) nuts Instructions: Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside. In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli with the peas. In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Add 1 1/2 teaspoons salt, the pepper, and the lemon juice and pour the mixture over the vegetables and pasta. Toss well. Sprinkle with the cheese and pignolis and toss again. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 45838,"Prosciutto Roasted Bass with Autumn Vegetables 2 cups peeled, seeded, and (1/2-inch) diced butternut squash 2 cups peeled and (1/2-inch) diced Yukon Gold potatoes (2 medium) 2 cups peeled and (1/2-inch) diced parsnips (3 parsnips) 2 cups peeled and (1/2-inch) diced carrots (6 carrots) Good olive oil Kosher salt and freshly ground black pepper 1 tablespoon minced garlic (3 cloves) 6 (8-ounce) skinless fish fillets such as striped bass or halibut 6 thin slices prosciutto di Parma 1/4 pound (1 stick) unsalted butter 6 sprigs fresh rosemary 3 tablespoons freshly squeezed lemon juice Lemon wedges, for serving Instructions: Preheat the oven to 400 degrees. For the vegetables, place the butternut squash, potatoes, parsnips, and carrots on a sheet pan and drizzle with 1/3 cup olive oil. Sprinkle with 1 tablespoon salt and 1 teaspoon pepper and toss together. Spread out in a single layer and roast for 30 minutes, turning once during cooking. After 30 minutes, toss with the garlic and roast for another 10 minutes, until all the vegetables are tender and starting to brown. Meanwhile, line another sheet pan with aluminum foil, and place a baking rack on top of the foil. Brush the fish fillets on both sides with olive oil and season them liberally with salt and pepper. Wrap each fillet with a slice of prosciutto to form a wide band around the center of the fillet, overlapping the ends on the skin side. Arrange the fillets on the rack with the prosciutto seam side down and roast for 10 to 15 minutes, until barely cooked. While the vegetables and fish are roasting, melt the butter over medium heat in a medium-size saute pan. Add the rosemary sprigs and cook over low heat until the rosemary leaves are crisp and the butter begins to brown, about 5 minutes. Discard the rosemary, stir in the lemon juice, and set aside. To serve, place the fish on a platter or individual plates, spoon the rosemary butter on top, and surround with the vegetables. Garnish with lemon wedges and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45839,"Island Shrimp Wrap 1 mango, diced 1 pineapple, diced
1 pint strawberries, diced
1 small white onion, minced
1 medium fresh jalapeno, minced
Juice of 1 lime
1 tablespoon salt 1 tablespoon ground black pepper
1 tablespoon garlic powder
1 pound shrimp (16 to 20 size), peeled and deveined
3 tablespoons vegetable oil
Ten 12-inch whole-wheat tortilla shells
Fresh spring lettuce mix, for topping
1 tomato, diced
Instructions: For the island salsa: Combine mango, pineapple, strawberries, onion, jalapeno and lime juice in a bowl. Set aside. For the shrimp: Prepare shrimp seasoning by combining salt, pepper and garlic powder in a bowl. Prepare shrimp by sprinkling them on both sides with shrimp seasoning. Heat vegetable oil in large saute pan on medium to medium-high heat. Once oil is hot and sizzling, place shrimp in pan and cook until translucent on one side, approximately 1 1/2 minutes. Flip, then cook on other side until sides are curled up and translucent, 1 1/2 to 2 minutes. Remove shrimp from pan, cut into chunks and set aside. Place a whole-wheat tortilla shell on a flat surface, then place a small amount of each ingredient on top: spring lettuce mix, diced tomatoes, cooked shrimp chunks and island salsa. Spread along the bottom of the tortilla shell, making sure not to overfill. Take sides of tortilla shell and fold in towards center so the filling can still be seen. Bring up the bottom flap and continue to roll upward while tucking sides as rolled to the top, making sure to roll tightly to keep wrap together. Cut in a diagonal. Repeat with remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 45840,"Triple Chocolate Holiday Trifle 4 ounces good-quality bittersweet chocolate chips 1/2 cup Dutch-process cocoa powder 1 teaspoon ground (instant) espresso powder 1 1/4 cups boiling water 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon table salt 10 tablespoons unsalted butter, at room temperature 1 1/2 cups packed light brown sugar 3 large eggs, at room temperature 1/2 cup whole buttermilk 1 teaspoon pure vanilla extract 2 tablespoons unsalted butter 1 cup good-quality bittersweet chocolate chips 1 tablespoon ground (instant) espresso powder 1 (14-ounce) can sweetened condensed milk 1 tablespoon coffee-flavored liqueur, such as Kahlua 2 cups heavy whipping cream 1 cup (6 ounces) good-quality bittersweet chocolate chips, divided 2/3 cup heavy whipping cream 1/2 cup light corn syrup 1/3 cup packed dark brown sugar 1/4 cup unsweetened Dutch-process cocoa powder 1/4 teaspoon table salt 2 tablespoons unsalted butter 1 teaspoon pure vanilla extract 1 1/2 cups chilled heavy cream 2 tablespoons confectioners' sugar 2 tablespoons coffee-flavored liqueur, such as Kahlua Chocolate-covered espresso beans, for serving Instructions: Preheat oven to 350 degrees F. Coat the bottom and sides of a 9- by 13-inch metal baking dish with cooking spray (I like Baker's Joy) and line with parchment paper. Lightly spray the paper. Combine the chocolate chips, cocoa and espresso powder in a mixing bowl. Pour the boiling water over top and whisk until the chocolate is completely melted. Set aside. In another bowl, add the flour, baking soda, baking powder and salt and whisk to combine. Set aside. In the bowl of a stand mixer fitted with the beater blade, cream together the butter and sugar on medium to medium-high speed until light and fluffy, 4 to 5 minutes. Add the eggs, one at a time, until incorporated. Whisk the buttermilk and vanilla into the reserved chocolate mixture. Reduce speed to low. Add 1/3 of the flour mixture, followed by 1/2 of the chocolate mixture until just combined. Repeat with another third of flour, the remaining chocolate, and final third of flour. Pour the batter into the prepared baking dish and smooth with a rubber or offset spatula. Bake for 28 to 32 minutes, until a toothpick pricked in center comes out clean. Cool the pan on a wire rack for 10 minutes. Run a paring knife along the edges of the cake and gently invert it onto the cooling rack. Discard the parchment paper and allow the cake to cool completely. Melt the butter in a medium saucepan over low to medium-low heat. Add the chocolate chips and espresso powder, and cook until chocolate is completely melted. Pour in the condensed milk and coffee liqueur and whisk until smooth and creamy, about 2 minutes. Set aside to cool. In the bowl of a stand mixer fitted with the whisk attachment (or with an electric mixer) beat the cream until stiff peaks begin to form. Gently fold cooled chocolate mixture into the whipped cream until it is completely incorporated and no streaks remain. Cover and chill for 1 to 2 hours. Combine 1/2 cup chocolate chips, cream, corn syrup, brown sugar, cocoa and salt in a heavy saucepan and bring to a boil, stirring frequently, over medium heat. Reduce heat to low and continue cooking at a gentle boil, stirring occasionally, for 5 minutes. Remove from the heat. Add the remaining 1/2 cup chocolate chips, butter and vanilla and whisk until glossy and smooth. Set aside. For the whipped cream: Just before serving, in the bowl of a stand mixer fitted with the whisk attachment (or with an electric mixer) beat the cream, confectioners' sugar and coffee liqueur until soft peaks just begin to form. This can be assembled in a large trifle dish or individual glass serving dishes. Line up the individual dessert components. Break the devil's food cake into small pieces (it's okay if it crumbles; it will press into a cohesive layer in the trifle dish). Rewarm fudge sauce on low heat to thin, if necessary. Spread a layer of chocolate mousse in the bottom of the dish. Arrange a fairly thick layer of devil's food cake pieces over the mousse. Drizzle fudge sauce over the cake pieces. Repeat layering, ending with mousse. Refrigerate trifle for 2 to 3 hours to set. This dessert is best served at room temperature, so remove from the refrigerator at least an hour or two before serving. Top with fresh whipped cream and chopped chocolate-covered espresso beans. (If making individual trifles, top each trifle with one whole chocolate-covered espresso bean.) ","[Barolo, Barbaresco, Dolcetto, Nebbiolo]" 45841,"Crab and Artichoke Dip 2 cups chopped shallots 1/2 cup chopped garlic 2 tablespoons olive oil 8 ounces chopped artichoke hearts 8 ounces Dungenesss crab meat 4 cups spinach 1 cup heavy cream 1 teaspoon crushed red pepper 1/2 cup diced tomatoes 1 cup Boursin 1 cup bread crumbs Instructions: Preheat oven to 375 degrees F. Saute shallots and garlic in olive oil until caramelized. Add the artichokes and crab, and saute. Add spinach, cream, crushed red pepper, tomatoes, and cheese. Stir. Let it simmer then puree mixture. Place in casserole dishes and top with bread crumbs. Bake for 7 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 45842,"Garlic Green Bean Salad 1 pound green beans, stem ends removed 1/3 cup diced roasted red pepper 1 clove garlic, minced 1/2 medium red onion, diced 1 tablespoon red wine vinegar Salt and freshly ground black pepper Instructions: Cook green beans in a pot of boiling salted water until crisp tender, about 5 to 6 minutes. Remove to a bowl filled with ice water to stop the cooking. Drain and dry with paper towels then place in a serving bowl. Toss with remaining ingredients. Season, to taste, with salt and pepper. Let sit at room temperature, at least 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45843,"Pan-Fried Lemon Potatoes 1 1/2 pounds small Yukon gold potatoes 3 cloves garlic, smashed and peeled
2 sprigs fresh rosemary plus 1/2 teaspoon chopped, for the seasoning salt 1 teaspoon lemon zest plus 1/2 lemon
Kosher salt 1/2 cup olive oil
Instructions: Place the potatoes in a large sauce pan and cover with cold water. Add the garlic, rosemary sprigs and lemon half to the water and season well with salt. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain well and immediately cut the potatoes into halves. Place on a plate to allow the steam to escape. Allow to cool for 15 minutes. Meanwhile, to make the seasoning salt, mix together the lemon zest, chopped rosemary and 1/2 teaspoon salt in a small bowl. Set aside Heat a large skillet over medium-high heat. Add the oil and heat until it shimmers when it swirls in the skillet. Add the potatoes cut-side down to the skillet. Do not overcrowd the skillet. This may be done in 2 batches. Cook until the bottom of the potatoes are a deep golden brown, 3 to 4 minutes. Using a metal spatula, flip the potatoes and cook on the second side for an additional 3 minutes. Remove to a paper towel-lined plate and drain well. Sprinkle with the seasoning salt and serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 45844,"Warm Nectarines with Lemon Syrup 1/4 cup butter 2 cups sugar 2 lemons, zested and juiced 1 1/4 pounds fresh nectarines, peeled and sliced Creme fraiche, or vanilla ice cream Instructions: In a large skillet over high heat, combine butter, sugar, and lemon juice. Stir until mixture forms a nice syrup. You may need to add more butter if mixture is too dry. Add lemon zest and nectarines and stir until just soft. If you have it on hand, a splash of Cognac never hurt anyone and it'll make a nice flame (if you're cooking with gas). Spoon mixture into individual serving cups and top with cold creme fraiche or nice vanilla bean ice cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 45845,"Sunny's Diablo Diablo Diablo Burger 4 ounces nacho cheese dip 2 pounds ground sirloin (85/15)
One 4-ounce can diced green chiles, drained
1 tablespoon sambal or Thai chili sauce
Kosher salt and freshly ground black pepper 6 hamburger buns
4 tablespoons (1/4 cup) salted butter, melted
2 avocados, thinly sliced
1 teaspoon fresh lime juice
2 tablespoons hot sauce (I prefer Frank's RedHot here)
1 teaspoon confectioners' sugar
1 heart romaine lettuce, finely sliced so it resembles grass in an Easter egg basket
6 slices pepper Jack cheese
Instructions: Line a small baking sheet or plate with parchment paper. Portion the nacho cheese dip into 6 equal portions using a small ice cream scoop and place onto the prepared baking sheet. Freeze for at least 4 hours, or you can do this step the day before and freeze overnight. When ready to make the burgers, preheat a grill or grill pan to medium high. Add the beef into a large bowl and sprinkle on the chiles, sambal, 2 teaspoons salt and a few hefty grinds of black pepper. Gently mix with your less dominate hand until just combined. Divide the mixture into 6 equal portions. Take 1 portion and flatten slightly. Add 1 portion of the frozen nacho cheese to the center of the patty and wrap the edges up and around, pinching to cover. Repeat with the remaining portions. Add the burgers to the grill over direct heat and cook until the burgers easily release from the grill, about 4 minutes. Then, gently flip and cook the burgers on the other side just 2 minutes more. Transfer the burgers to a serving platter and allow to cool slightly while grilling the buns. Brush the cut side of each bun with some of the melted butter. Grill the buns buttered-side down until golden and toasted. Sprinkle the avocado slices with the lime juice and a sprinkle of salt. In a large bowl, whisk together the hot sauce with the confectioners' sugar until dissolved, then add the lettuce and toss to coat. Build the burgers by starting with a bottom bun, then add a slice of pepper Jack cheese, a burger, avocado slices, a mound of dressed lettuce and a top bun. Repeat with the remaining ingredients. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 45846,"Tangy Goat Cheese and Dill Potato Salad 2 1/2 pounds diced Yukon gold potatoes Salt 1/4 cup white wine or 2 tablespoons white wine vinegar 1/2 cup goat cheese crumbles 1 cup yogurt, creme fraiche, or sour cream 1 lemon, juiced 1/4 cup extra-virgin olive oil 1 small clove garlic, finely grated or minced 1/4 cup finely chopped dill 4 scallions, finely chopped, whites and greens Freshly ground black pepper 2 dill pickles, chopped 4 radishes, thinly sliced Instructions: Cover the potatoes with water and bring to a boil. Salt the water and cook until tender, about 10 minutes. When the potatoes are cooked, return them to the hot pot and douse with a splash of wine or a couple tablespoons of white wine vinegar. In a bowl, whisk together the goat cheese, yogurt, creme fraiche or sour cream, lemon juice, olive oil, and garlic. Toss the potatoes, dill and scallions in the dressing and season with salt and pepper. Garnish the salad with chopped pickles and thinly sliced radishes and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45847,"Coconut Shrimp with Cilantro Rice Cooking spray 3/4 cup coconut water 3/4 cup jasmati or other long-grain rice Zest of 1 lime (removed with a vegetable peeler), plus wedges for serving 1/2 cup shredded carrots 2 tablespoons finely chopped red onion or scallions Kosher salt and freshly ground pepper 1 pound large shrimp, peeled and deveined 1 large egg 1 cup sweetened shredded coconut 3/4 cup panko breadcrumbs 2 tablespoons chopped fresh cilantro Instructions: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil and set a wire rack on top; coat with cooking spray. Combine 1 cup water, the coconut water, rice and lime zest in a medium saucepan and bring to a boil. Reduce the heat to medium low; cover and simmer 8 minutes. Remove from the heat; add the carrots, red onion, 1/4 teaspoon salt and a few grinds of pepper (do not stir). Cover and let sit 10 minutes, then fluff with a fork to combine. Discard the lime zest. Meanwhile, season the shrimp with salt and pepper. Beat the egg and 2 tablespoons water in a bowl. Combine the coconut and panko in another bowl. Dip the shrimp in the egg mixture, then the coconut-panko mixture, gently pressing to adhere; transfer to the prepared rack. Bake until the shrimp are cooked through, about 10 minutes. Turn on the broiler. Broil the shrimp until golden brown, 1 to 2 minutes. Add the cilantro to the rice mixture and toss. Serve with the shrimp and lime wedges. ","[Chardonnay, Sauvignon Blanc, Ros, Vermentino]

" 45848,"Hot Smoked Swordfish with White Clam-Garlic-Parsley Sauce 1 cup kosher salt 1 cup sugar 2 tablespoons black peppercorns One 4-inch-thick chunk swordfish loin, skin removed 2 to 3 tablespoons canola oil 2 dozen littleneck clams 2 tablespoons canola oil 3 cloves garlic, mashed to a paste with a little salt 1 small serrano cl, finely diced 1 cup white wine 1 tablespoon cold unsalted butter 2 tablespoons finely chopped fresh flat-leaf parsley, plus a handful leaves for garnish Zest of 1 lemon Salt and freshly ground black pepper Instructions: For the swordfish: Stir together 8 cups water, the salt, sugar and peppercorns in a deep pot. Bring to a boil just to dissolve the salt and sugar; cool completely. Submerge the swordfish in the brine. Refrigerate for 12 hours. Remove the swordfish from the brine and rinse well under cold water. Pat dry and allow to air dry for at least 1 hour. The exterior of the fish should feel sticky to the touch before smoking. Prepare a smoker with maplewood chips and to an internal temperature of 200 to 225 degrees F. Brush the fish very lightly with canola oil and sprinkle with salt and pepper. Smoke the fish for about 2 hours, adding chips through the first hour as necessary. You can keep adding chips the second hour if you prefer a much smokier flavor. Transfer the smoked fish to a large platter. For the clam sauce: Remove the meat from half the clams and chop roughly. Heat the canola oil in a medium saucepan over high heat. Add the garlic and cl and cook for a few seconds. Add the chopped clams and cook, stirring, for another minute. Add the wine, bring to a simmer and cook until reduced by half. Add the whole clams, cover the saucepan and cook, shaking the pan occasionally, until the clams open, 5 to 10 minutes. Stir in the butter. Remove from the heat and stir in the chopped parsley and lemon zest. Taste, and season with salt and pepper. Pour the sauce over and around the smoked swordfish, and scatter the parsley leaves on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 45849,"Osso Buco Gian Tony's 2 1/2 ounces olive oil Flour, for dredging Salt and pepper 4 veal shanks (preferably provini veal), cut to 5 inches 5 carrots, cut into 2 to 3-inch chunks 1 large onion, coarsely chopped 8 celery stalks, cut into 2 to 3-inch chinks 3 cups canned tomatoes, chopped 5 cups veal or beef stock 10 to 12 ounces white wine (Pinot Grigio) 3 tomatoes, diced Salt and pepper, to taste Instructions: Heat the olive oil in a large Dutch oven. Season flour with salt and pepper. Dredge veal shanks in flour. When oil is smoking, add shanks to Dutch oven and brown, turning frequently, about 7 to 8 minutes. Reduce heat to medium, add carrots, onion, celery, canned tomatoes and 4 cups stock. Cover and let simmer about 45 minutes. Add the wine, the diced tomatoes and some of the remaining stock. Place in preheated 375 degree oven for about 45 more minutes, or until tender. Check for seasoning. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 45850,"Locked and Loaded Chorizo Burger 1 pound hot or mild chorizo 1 pound hot or mild bulk Italian sausage
2 tablespoons butter
4 onion rolls, split 2 store-bought hash brown patties, cut in half, smashed and fried crispy
4 eggs, fried to desired doneness
1/2 cup fine-diced seeded firm Roma tomato 1/2 cup mayonnaise 2 tablespoons lemon juice
1 tablespoon chopped fresh cilantro
1 tablespoon chopped garlic
1 tablespoon chopped scallions
1 avocado, diced small
Salt and freshly ground black pepper Instructions: For the burger: Mix the chorizo and Italian sausage together in a bowl. Make 4 equal-size portions and flatten to about 4 inches in diameter. Heat a large skillet over medium-high heat. Add the patties and 1/4 cup of water, cover and cook for 5 to 6 minutes on each side until the water is evaporated. Sear uncovered until slightly crispy for about 2 minutes, then remove to rest. Butter and toast the rolls. For the avocado-tomato mayo: Mix the tomato, mayo, lemon juice, cilantro, garlic, scallion and avocado in a bowl until well incorporated. Season to taste. Spread equal amounts of the avocado-tomato mayo on both sides of the toasted rolls, then top the bottom rolls with a potato crisp, a patty, an egg and then the top rolls. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 45851,"Cut the Calories Coconut Cream Pie 1 box gluten-free graham crackers 5 tablespoons organic butter, melted 2 cups organic fat-free milk, such as Horizon 2 tablespoons whole wheat flour 2 tablespoons sugar substitute, such as Truvia 1 teaspoon salt 2 beaten organic eggs, such as Cage Free 2 cups shredded organic coconut, plus more for sprinkling 1 teaspoon vanilla extract 1 cup heavy organic whipping cream 1/2 cup shredded organic coconut 2 tablespoons sugar substitute, such as Truvia Instructions: For the crust: Crush or grind the graham crackers. Add the melted butter to the crackers. Once mixed, press the mixture into a 9-inch pie pan with back of a spoon. Make sure the crust is even throughout. Place the crust in the refrigerator.
For the filling: Bring the milk, flour, sugar substitute, salt and beaten eggs to a boil on low to medium heat, stirring occasionally. Once the mixture starts boiling, remove from the heat; the consistency should be thick. Add the coconut and the vanilla and blend together. Then pour in the chilled pie crust. Place the pie in the refrigerator, 10 to 20 minutes.
For the topping: Whip the cream until the consistency is thick. Add the coconut and sugar substitute. Put the mixture over the chilled filling and then sprinkle extra coconut on top! Chill for at least 2 hours.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 45852,"Eyeball Creme Brulee 1 pound Isomalt 1.7 ounces water 1 tablespoon white color emulsion gel, such as Chef Rubber 12 ounces cream 12 ounces mascarpone 12 ounces milk 7 ounces egg yolk 3 ounces sugar 1/4 teaspoon xanthan gum Instructions: For the blown-sugar eyeball: Boil the Isomalt and water together; add the gel. Bring to 320 degrees F on a candy thermometer. Pour the mixture onto a silicone baking mat and blow into 1-inch spheres (about 30). For the creme brulee: Mix the cream, mascarpone, milk, egg yolk and sugar together with the hand mixer. Fill up 1.4-ounce containers with the mixture and cook in a 200-degree oven for 1 hour. Cool down the creme brulee. Mix the xanthan gum and the cooled creme brulee together with a hand mixer. Transfer to a piping bag and fill up the sugar spheres. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 45853,"Watermelon Margarita with Espelette Salt 1/2 cup rock salt 1 teaspoon piment d'espelette
1 teaspoon sugar
Lime wedges, for the glasses 8 ounces fresh watermelon juice 6 ounces silver tequila
2 ounces lime juice
2 ounces triple sec
Instructions: For the espelette salt garnish: To prepare the glasses, combine the salt, piment d'espelette and sugar in a shallow dish. Wet the edges of 4 rocks glasses with a lime wedge, then dip into the mixture. Fill the glasses with ice. For the margarita: Combine the watermelon juice, tequila, lime juice and triple sec in a cocktail shaker with ice. Shake vigorously, strain into the rimmed rocks glasses, garnish with lime wedges and serve immediately. ","[Sauvignon Blanc, Ros, Cava]" 45854,"Breakfast Potatoes with Easy Red cl-Lime Hollandaise and Picked Jalapeno 3 egg yolks 1 tablespoon lime juice, plus more if needed 2 teaspoons ancho cl powder 1 teaspoon lime zest 1/2 teaspoon salt, plus more if needed 1/8 teaspoon cayenne pepper
10 tablespoons unsalted butter, melted
1 1/4 pounds small red new potatoes Kosher salt 2 tablespoons canola oil
8 ounces ground Mexican chorizo
1 small red onion, halved and thinly sliced
2 tablespoons butter
Freshly ground black pepper
Large pinch ancho powder
1/4 cup chopped fresh cilantro, plus leaves for garnish
Sliced pickled jalapenos
Instructions: For the hollandaise: Put the egg yolks, lime juice, ancho, lime zest, salt and cayenne into a blender. Blend the egg yolk mixture until it lightens in color, about 20 to 30 seconds. With the motor running, slowly add the melted butter slowly and continue to blend until emulsified. Taste for seasoning, and add more salt or lime juice if needed. Cover and keep warm until ready to use. For the potatoes: Place the potatoes in a pot with water to cover. Salt the water and bring to a boil. Cook the potatoes until almost cooked through; a paring knife should meet with a little resistance when inserted into center. Drain the potatoes, cool slightly and cut into medium dice, then reserve for later use.
Heat the oil in a large nonstick saute pan over high heat until it begins to shimmer. Add the chorizo and cook until golden brown and cooked through, about 8 minutes. Transfer the chorizo to a plate. Remove all but 2 tablespoons of the fat from the pan. Add the onions and cook until soft, about 4 minutes. Add the butter to the pan, melt, and then add the potatoes. Toss well, season with salt and pepper, add the ancho and cook, pressing the mixture into the pan occasionally, until lightly golden brown and crisp. Stir in the chorizo. Remove from the heat, stir in the chopped cilantro and transfer to a large shallow bowl or platter. Drizzle with the reserved hollandaise and top with jalapenos and cilantro leaves for garnish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 45855,"Sweet Vinegar Garlic Pan Sauce (for any Meat or Fish) 2 tablespoons pan drippings and/or other fat, such as olive oil or butter 2 tablespoons chopped garlic 2 tablespoons chopped ginger 2 tablespoons rice vinegar 2 tablespoons soy sauce 1/2 cup mirin or sake 2 teaspoons toasted sesame oil 1 to 2 scallions, sliced Instructions: After cooking your meat or fish, take it out of the pan. Do not clean the pan--the little brown bits left in the pan will be the base of your sauce. Pour out all but 2 tablespoons of the fat from the pan (or add some other fat, if needed). Add the garlic and ginger to the pan and cook over medium heat until aromatic, 1 to 2 minutes. Add the rice vinegar and soy sauce and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the liquid has thickened and reduced by half. Add the mirin and simmer to reduce until the sauce is thickened; swirl in the sesame oil. Add the scallions and stir to combine. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 45856,"Smokin' Hot Breakfast Bacon-rito 2 teaspoons fat-free sour cream 1 slice fat-free Cheddar cheese
Dash cayenne pepper 1 slice center-cut bacon or turkey bacon 1/4 cup sliced onion (about 1/4th of an onion) 1/2 cup fat-free liquid egg substitute 1 medium-large high-fiber flour tortilla with 110 calories or less 3 jarred jalapeno slices, chopped Instructions: In a small microwave-safe bowl, combine sour cream, cheese, and cayenne pepper, breaking cheese into small pieces as you add it. Stir well and set aside. Prepare bacon in a skillet sprayed with nonstick spray or on a microwave-safe plate in the microwave. (Refer to package instructions for exact cook time and temperature.) Once cool enough to handle, roughly chop and set aside. Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until slightly softened, about 3 minutes. Add egg substitute to the skillet with the onion and scramble until fully cooked, about 3 minutes. Set aside. Place tortilla on a microwave-safe plate and warm in the microwave, about 10 seconds. Scoop egg scramble into the center of the tortilla and set aside. Microwave the cheese mixture for 15 seconds, or until hot. Mix well, until mostly smooth, and immediately spoon over the egg scramble. Top with bacon and jalapeno. Wrap tortilla up like a burrito, folding the sides in first, and then rolling it up from the bottom. Place burrito seam-side down on the microwave-safe plate, and microwave for 30 seconds, or until hot. Slice it in half or bite right in. Enjoy!
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 45857,"Stir-Fry 3 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 tablespoon cornstarch 1/4 cup ketchup 2 garlic cloves, minced 1 tablespoon minced ginger 1 tablespoon minced green onion 3/4 pound boneless, skinless chicken cut into strips 1 teaspoon sesame oil, plus 1 teaspoon 1/2 sweet onion, sliced 1/2 red pepper, sliced 3/4 pound broccoli, cut into small pieces 2 carrots, peeled and thinly sliced 3 1/2 ounces shiitake mushrooms, thinly sliced Salt Instructions: In a small non-reactive bowl, whisk together soy sauce, rice wine vinegar, cornstarch, ketchup, garlic, ginger and green onion. Pour 1/2 of this sauce over chicken strips and let stand while you prep veggies. Heat 1 teaspoon of the sesame oil over medium high heat in a non-stick wok pan. Add chicken and cook, stirring often until golden brown and cooked through, about 3 to 4 minutes. Remove from pan, set aside. Wipe pan clean. Add remaining teaspoon of sesame oil. Heat over medium high heat, add all veggies, immediately season with salt. Cook, stirring often until veggies have browned a little and are starting to soften, about 5 to 6 minutes. Add remaining marinade and chicken to veggies. Reduce heat to medium low and cook until veggies are tender, about 3 minutes more. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45858,"Cheesy Cauliflower Gratin 1 (10-ounce) package frozen cauliflower florets (recommended: Pictsweet) 1 (10.75-ounce) can condensed Cheddar cheese soup (recommended: Campbell's) 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 1/2 cup Mexican style shredded cheese (recommended: Kraft) 2 tablespoons grated Parmesan (recommended: Di Giorno) 2 tablespoons Italian style bread crumbs (recommended: Progresso) 1 teaspoon extra-virgin olive oil Instructions: Preheat the broiler. In a microwave-safe casserole dish, stir to combine cauliflower, soup, cayenne pepper, salt and shredded cheese. Cover with plastic wrap and microwave on high setting for 6 minutes. In a small bowl, combine grated Parmesan, bread crumbs, and olive oil. Remove cauliflower from microwave and remove plastic wrap. Spoon bread crumb mixture over cauliflower and broil for 1 to 2 minutes until top is golden brown. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45859,"Giant Spinach Dip-Stuffed Pretzel Nonstick cooking spray, for the baking sheet 6 ounces marinated artichoke hearts, drained One 10-ounce box frozen spinach, thawed One 8-ounce package cream cheese, at room temperature
1 cup grated Parmesan 1/4 teaspoon garlic powder Kosher salt and freshly ground pepper Two 13.8-ounce tubes refrigerated pizza dough 6 sticks part-skim mozzarella string cheese 1 tablespoon baking soda 2 tablespoons unsalted butter, melted Pretzel salt or other coarse salt, for topping Instructions: Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray. Combine the spinach and artichoke hearts in a large clean kitchen towel and wring out any excess moisture. Transfer to a large bowl.
Add the cream cheese, Parmesan, garlic powder, a pinch of salt and a few grinds of pepper. Use a handheld mixer to beat until combined, about 2 minutes. Unroll the sheets of pizza dough and stack them. Use a rolling pin to roll the dough out to a 36-inch-by-5-inch plank. Spread the spinach dip in an even line down the center of the dough. Tear each piece of string cheese lengthwise into 4 strips ; line up the strips along the top and bottom of the line of spinach dip, creating a border of cheese around the dip. Fold the dough in half lengthwise. Pinch the edges together in the center to seal in the filling. Use your hands to roll and stretch the dough into a 5-foot rope.
Form the rope into a giant pretzel shape and place on the prepared baking sheet. Bake until the dough is almost completely cooked through and golden brown all over, about 30 minutes.
Dissolve the baking soda in 1/2 cup hot water. Brush the pretzel all over with the soda water and continue baking until dark golden brown and crisp, about 10 minutes more. Brush with the butter and sprinkle with salt. Let cool 5 minutes, then serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 45860,"Green Salad One or a mix of greens like Boston lettuce, Bibb, escarole, field salad, romaine, arugula or watercress Instructions: Wash greens well and tear them into bite-size pieces. Dry greens well on cloth towels, then wrap in several layers of paper towels and place package in fridge. This will keep for several hours, several days even if you wrap the paper wrapped leaves in a cloth towel and keep them in the crisper drawer of your fridge. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 45861,"Variation on Beef Stew, for Second Time Around 2 tablespoons unsalted butter 2 cups small mushroom caps 2 carrots, cut into 1/2 inch rounds 1 tablespoon caraway seeds 1 tablespoon paprika Half of leftover beef stew 2 pounds potatoes, cut into 1-inch cubes or chunks 1/4 cup sour cream, optional Chopped parsley and diced Kosher dill pickles, for garnish Instructions: In a large casserole, over medium high heat, melt the butter. When the foaming subsides, add the mushrooms and saute for a minute until they begin to soften. Add the carrots, caraway seeds, paprika, 1/4 cup water, cover and simmer just for 4 to 5 minutes or until the vegetables are just tender. Add the leftover stew, cover and simmer 10 minutes just to reheat and bring flavors together. Meanwhile parboil the potatoes until tender but not falling apart. Season to the stew to taste with salt and pepper, remove from heat and stir in the sour cream if you wish. Center potatoes in a deep platter and surround them with the stew; garnish potatoes with parsley and meat with pickles. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Malbec]" 45862,"Grilled Watermelon Sundae 1/4 cup lime juice 1/2 lime, zested 1/4 cup honey Dash cayenne pepper Dash salt Nonstick cooking spray 1 small seedless watermelon, cut into 1-inch thick triangles 1 quart vanilla ice cream Whipped cream, as needed 1/4 cup chiffonade mint leaves Instructions: Syrup: Add the lime juice, zest, honey, cayenne and salt to a small bowl. Whisk everything together until incorporated. Watermelon: Preheat a grill to medium-high heat. Grease the grill with nonstick spray. Add the watermelon slices to the grill and cook for 2 to 3 minutes per side. Brush the triangles with the syrup during the last minute of cooking. Transfer the watermelon from the grill to ice cream bowls and top them with generous scoops of vanilla ice cream. Drizzle the remaining syrup over the ice cream. Garnish with some whipped cream and sliced mint leaves and serve. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 45863,"Mango Brie Quesadilla 1 ripe mango 1/3 pound Brie, frozen 2 flour tortillas (a no lard style, preferably) 1 tablespoon butter Avocado Salsa, recipe follows 1 medium avocado 2 tablespoons red onion, diced fine Pinch garlic powder 1 tablespoon fresh lime juice 1 tablespoon fresh chopped cilantro 1/2 teaspoon jalepeno, chopped fine (optional) Kosher salt and black pepper, to taste Instructions: Remove Brie from freezer to let warm up. Carefully remove skin from mango and cut away from seed as much of meat as possible (remember mangos have a flat seed, so you should be able to get 2 large meaty pieces) Carefully slice mango into thin strips. By this time the Brie has begun to thaw, and should slice easily into very thin strips. (Brie, being such a soft cheese, could never otherwise be sliced, unless frozen first.) Lay a tortilla on a work surface and place 2/3 of the Brie slices on the tortilla. Add about 6 to 8 of the mango slices, and top with remaining Brie. (This will glue the quesadilla together when cooked.) Top with remaining tortilla and press together. Heat nonstick 10-inch saute pan and add butter on medium heat. Saute quesadilla until golden brown on both sides. Remove from heat and allow to cool 5 minutes, cut into 8 slices and top with Avocado Salsa. In a large bowl, mix together all salsa ingredients. Let sit at room temperature for at least 15 minutes to let the flavors mingle. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 45864,"Pasta Puttanesca 1/2 pound farfelle 1 tablespoon olive oil 3 cloves garlic, minced 1 (28-ounce) can plum tomatoes 2 tablespoons capers, drained 1 teaspoon dried oregano 1 teaspoon dried basil Red pepper flakes 1/2 cup black olives, chopped 1/4 cup Italian parsley, chopped Instructions: Cook farfelle according to directions on the package. In skillet heat olive oil and saute garlic until golden. With kitchen scissors chopped tomatoes and add to skillet. Add capers, oregano, basil and red pepper to taste. Add olives and cook for 10 to 15 minutes. Add parsley. Serve with drained pasta. ","[Aglianico, Barbera, Montepulciano, Garnacha]" 45865,"Thai Chicken Vegetable Soup 1 tablespoon vegetable oil 1 medium carrot, peeled and cut into 2-inch matchstick-thin strips (about ? cup) 1 medium red pepper, cut into 2-inch matchstick-thin strips (about 1? cups) 1 cup sliced mushrooms (shiitake, oyster, cremini) 1 carton (32 ounces) Swanson? Thai Ginger Flavor Infused Broth 2 cups shredded cooked chicken 1 can (about 14 ounces) unsweetened coconut milk 2 tablespoons lime juice 2 tablespoons chopped fresh cilantro leaves Instructions:

1. Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir in the mushrooms, if desired.
2. Add the broth to the saucepan and heat to a boil. Reduce the heat to medium-low. Stir in the chicken and cook for 5 minutes or until the chicken is hot, stirring occasionally.
3. Stir in the coconut milk and cook until the mixture is hot and bubbling. Stir in the lime juice and cilantro just before serving. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 45866,"Jugged Kippers Kippers Butter Lemons Instructions: Cut the heads and tails off the kippers. Put them in a jug, head end first, and pour boiling water into the jug to fill it, making sure the kippers remain upright. Cover the jug with a plate and leave for 4 to 5 minutes. Pour off the water, and put the kippers on the plate with a knob of butter and a lemon wedge each. Eat some bread and butter with it--it helps the bones go down! Good brown bread and unsalted butter are best.; ","[Champagne, Sauvignon Blanc, Riesling]" 45867,"Flan de Naranja: Orange-Flavored Flan 2 cups sugar 1 cup water 2 cups whole milk 2 cups half-and-half 1 cup sugar 6 oranges, zested 8 whole eggs Instructions: In a heavy saucepan, mix together the sugar and water, bring it to boil at high heat. When it reaches a deep-golden brown color, after about 8 minutes, pour into 6 (8-ounce) ramekins. Let cool. In a medium sauce pan mix the whole milk, half-and-half, sugar, and orange zest. Bring to a boil, and then simmer for 3 minutes. Remove from the heat, cover with plastic wrap, and let it rest for 10 minutes at room temperature. In a medium-size bowl whisk the eggs. Return the milk mixture to a boil and then remove from heat. Slowly pour 1 cup of the hot milk mixture into the eggs, whisking briskly to temper the eggs. Then add the egg mixture to the milk mixture, mixing thoroughly. Strain the custard into a spouted measuring cup. Pour mixture into the ramekins with the caramel. Bake in a water bath, covered with foil, in a preheated 325 degree oven for 22 to 25 minutes. Let cool at room temperature. Remove the flan from the molds by gently loosening the sides with a small knife. Garnish with orange segments and mint leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 45868,"Stuffed Green Peppers 6 medium green bell peppers, tops and seeds removed 2 tablespoons vegetable oil 1 large onion, finely chopped Kosher salt 1 pound ground beef 2 large cloves garlic, finely chopped Freshly ground black pepper One 28-ounce can diced fire-roasted tomatoes 2 cups cooked rice 1 cup loosely packed fresh parsley leaves, roughly chopped 1 1/2 cups shredded mozzarella 1/2 cup plain dry breadcrumbs 2 large eggs, lightly beaten 4 teaspoons Worcestershire sauce Instructions: Preheat the oven to 350 degrees F. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer. Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes. Remove the peppers with a slotted spoon, and drain upside-down on paper towels. Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. Raise the heat to medium-high. Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes. Add the tomatoes, bring to a simmer, then remove from the heat. Let cool in the skillet for at least 10 minutes. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine. Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface. Generously fill and pack the peppers with the meat-rice mixture. Top with the remaining 1/2 cup mozzarella. Add just enough water to the pan to cover the bottom to help steam the peppers. Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes. Remove the foil, and continue to bake for 10 minutes more. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 45869,"Brandade with Grilled Sourdough 1 pound Yukon Gold potatoes, halved and sliced 3/4-inch thick Canola oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
   8 slices sourdough bread
   Extra-virgin olive oil
   1 pound salt cod, skinless, soaked overnight in water, cut into 1/2-inch dice
   4 cloves Roasted Garlic, recipe follows 4 sprigs fresh thyme, tied into a bundle with butcher's twine
   3/4 cup heavy cream Pinch white pepper
   1 lemon, zested and juiced
   1 lemon, zested and juiced 1 tablespoon flat-leaf parsley, finely chopped 1 head garlic Extra-virgin olive oil, for drizzling Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F and preheat a grill to high. Place the potatoes on a baking sheet, drizzle with canola oil and season with salt and pepper. Roast until tender and slightly browned, 20 minutes. Transfer the potatoes to a medium bowl and mash until smooth. Cover and set aside. Meanwhile, brush the sourdough slices on both sides with olive oil. Grill until toasted and slightly charred on both sides, about 2 minutes per side. Remove the bread from the grill and halve diagonally. Set side. Set a medium, high-sided saute pan over medium-high heat. Add 2 tablespoons olive oil and the salt cod and saute for 30 seconds. Add the roasted garlic, thyme and heavy cream, and sprinkle with white pepper. Bring to a boil, then immediately lower to a simmer. Cook until the cod has softened and is cooked through, 15 to 18 minutes. Remove the thyme bundle and flake the cod with a fork until shredded. Add the mashed potatoes, lemon juice, and zest, and cream together to make a spread. Drizzle the brandade with olive oil and garnish with parsley. Serve with the grilled sourdough. Preheat the oven to 425 degrees F. Slice the top off of the head of garlic, just enough to expose the cloves. Set the garlic on a piece of aluminum foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch and roast for 35 to 45 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 45870,"Roast Chicken Marinated in Saffron, Orange and Garlic with Toasted Wild Mushroom Polenta 6 cups freshly squeezed orange juice 6 cloves garlic, thinly sliced Pinch saffron 1 chicken (4 to 5 pounds) Orange marinade 1 orange, quartered 4 cloves garlic, peeled and smashed 1 small onion, peeled and quartered Salt and coarsely ground pepper 1 cup white wine 1 cup orange juice 2 cups chicken stock 2 tablespoons unsalted cold butter 3 tablespoons finely chopped chives 3 tablespoons olive oil 1 tablespoon unsalted butter 2 shallots, finely diced 3/4 pound assorted wild mushrooms (shiitake, oyster, cremini) chopped 1 cup dry white wine Salt and freshly ground pepper 1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh parsley 1 cup polenta 4 cups water 1/2 cup grated Parmesan cheese Instructions: For the Marinade: Bring ingredients to a boil in a medium saucepan and reduce to 2 cups and let cool. For the Chicken: Place chicken in a large baking dish. Brush 1 cup of the marinade over the chicken and inside the cavity. Cover and marinate in the refrigerator for at least 4 hours or up to 8 hours. Preheat oven to 450 degrees F. Remove the chicken from the marinade and place the oranges, garlic and onions in the cavity and truss. Season well with salt and coarsely ground black pepper. Brush with more of the marinade. Place the chicken in a medium roasting pan and roast in the oven for 15 minutes. Turn the heat down to 375 degrees and continue roasting for 1 to 1 1/4 hours, basting with the marinade every 15 minutes. Remove the chicken to a cutting board and let rest 10 minutes. Degrease the pan and place the roasting dish with the drippings on top of 2 burners over high heat. Add the wine and orange juice and reduce by half. Add the chicken stock and reduce by half. Swirl in the butter and add the chives. Season with salt and pepper to taste. For the Polenta: Heat oil and butter in a large saute pan over high heat. Add the shallots and cook until soft. Add the mushrooms and cook until golden brown. Add the wine and cook until completely reduced. Season with salt and pepper and fold in the thyme and parsley, set aside. Heat a small saute pan over high heat. Add the polenta and toast until lightly golden brown. Bring water to a boil in a large saucepan and add 1 tablespoon of salt. Slowly whisk in the toasted polenta, and reduce the heat to low. Switch to a wooden spoon and continue cooking until the mixture begins to pull away from the pan. Add the mushrooms, cheese and season with salt and pepper. If the mixture is too thick, add more water. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 45871,"Classic Thumbprint Cookies Crisco? Original No-Stick Cooking Spray 1/2 cup firmly packed brown sugar 1 Crisco? Baking Sticks Butter Flavor All-Vegetable Shortening, cut into slices or 1 cup Crisco? Butter Flavor All-Vegetable Shortening 3 large eggs, separated 2 tbsps. water 1 1/2 tsps. vanilla extract 1/4 tsp. salt 2 cups Pillsbury BEST? All Purpose Flour 2 cups finely chopped pecans 1 cup Smucker's? Strawberry Preserves, or any Smucker's? Preserves, Jam or Jelly Instructions: HEAT oven to 350 degrees F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray. BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended. BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Roll into balls. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie. BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon preserves into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Cool on baking sheet for several minutes. Remove to wire rack to cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 45872,"Pumpkin Pie 11/4 cups all-purpose flour, plus more for dusting 2 tablespoons granulated sugar 1/2 teaspoon salt 2 tablespoons vegetable shortening 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces 2 tablespoons beaten egg (about 1/2 large egg) 1 15-ounce can pure pumpkin 3/4 cup packed dark brown sugar 3 large eggs 1 cup half-and-half 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves Whipped cream, for serving Instructions: Make the dough: Pulse the flour, granulated sugar and salt in a food processor. Add the shortening; pulse until it disappears, about 30 seconds. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat 2 tablespoons ice water and the egg in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour. Preheat the oven to 350 degrees F. Roll the dough into a 13-inch round on a lightly floured surface (or between 2 pieces of floured parchment paper). Ease into a 9 1/2-inch deep-dish glass pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork and chill until firm, about 30 minutes. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack to cool completely. Make the filling: Whisk the pumpkin, brown sugar, eggs, half-and-half, ginger, cinnamon, allspice and cloves in a bowl. Pour into the crust; bake until the edges are set but the center quivers, 1 hour to 1 hour, 15 minutes. (Cover the edges of the crust with foil if they brown too quickly.) Cool completely on a rack. Serve with whipped cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45873,"Curried Couscous 1 1/2 cups couscous 1 tablespoon unsalted butter 1 1/2 cups boiling water 1/4 cup plain yogurt 1/4 cup good olive oil 1 teaspoon white wine vinegar 1 teaspoon curry powder 1/4 teaspoon ground turmeric 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/2 cup small-diced carrots 1/2 cup minced fresh flat-leaf parsley 1/2 cup dried currants or raisins 1/4 cup blanched, sliced almonds 2 scallions, thinly sliced (white and green parts) 1/4 cup small-diced red onion Instructions: Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork. Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature. ","[Riesling, Gewrztraminer, Pinot Grigio, Gavi]" 45874,"Sheet Pan Ground Turkey Quesadillas 1 teaspoon chili powder 1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon kosher salt 1 tablespoon canola oil 1 pound ground turkey 1/4 cup sour cream
1/2 medium red bell pepper, diced
1/4 small red onion, diced
4 burrito-size flour tortillas
Mayonnaise, for spreading on the tortillas
2 cups shredded Mexican blend cheese Instructions: Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper. Make the seasoning: Whisk together the chili powder, smoked paprika, onion powder, garlic powder, cumin, sugar, and salt in a small bowl. Set aside. Make the quesadillas: Heat the oil in large nonstick skillet over medium-high heat. Add the turkey and cook, breaking up the meat, until the turkey is no longer pink and most of the liquid has evaporated, 4 to 5 minutes. Stir in the fajita seasoning, sour cream, bell peppers, and onions and cook on medium-high heat, stirring occasionally, until the onions are tender, 4 to 5 minutes. Assemble and bake the quesadillas: Spread a thin layer of mayonnaise onto 2 of the tortillas and arrange them mayo-side down on the prepared baking sheet (this will help the tortillas brown), then sprinkle with half of the cheese edge-to-edge. Top with the filling then repeat sprinkling with the remaining cheese. Cover each quesadilla with 1 of the remaining tortillas and spread a thin layer of mayonnaise on top. Place another piece of parchment paper directly on top of the quesadillas followed by another large baking sheet to weigh them down. Bake 15 to 20 minutes, until the cheese is melted and the tortillas are crispy. Cut into wedges and serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 45875,"Split Pea Soup with Ham Hocks 1/4 cup olive oil 1 large onion, finely diced 2 celery stalks, finely diced 2 carrots, finely diced One 1-pound bag split peas, rinsed and picked through 1 1/2 pound smoked ham hock 2 quarts chicken stock, water, or combination Salt and freshly ground black pepper Instructions: In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45876,"Mango-Agave Granola With Greek Yogurt 1/4 cup canola oil 1/4 cup agave syrup 1/4 cup clover honey 1 teaspoon ground cinnamon 2 tablespoons packed light brown sugar 1 teaspoon vanilla extract 3 cups old-fashioned rolled oats (not instant) 3/4 cup slivered almonds 1/2 cup raw sunflower seeds 1/2 cup raw pumpkin seeds 2 tablespoons flax seeds 2 tablespoons wheat germ 1/4 teaspoon salt 1 cup diced dried sweetened mango 1 pint 2% Greek yogurt Instructions: Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Mix the canola oil, agave syrup, honey, cinnamon, brown sugar and vanilla extract in a small bowl until smooth. Combine the oats, almonds, sunflower seeds, pumpkin seeds, flax seeds, wheat germ and salt in a large bowl. Add the wet mixture to the dry mixture and stir, making sure everything is evenly coated. Spread the mixture evenly on the prepared baking sheet; bake, stirring occasionally, until golden brown and crisp, 25 to 30 minutes. Remove the granola from the oven and let cool slightly, then break into clumps while still warm. Let cool completely, then toss with the dried mango in a bowl. Serve with the yogurt. Store leftover granola in an airtight container in a cool place. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Ros]" 45877,"Northern Pike with Choucroute and Juniper Sauce 3/4 pound fresh sauerkraut, rinsed and squeezed dry 1/4 pound savoy cabbage julienned, blanched and squeezed dry 2 tablespoons peanut oil 4 to 6-ounce fillets pike, skinned and deboned 1/2 cup all purpose flour 2 tablespoons butter, for basting the fish 1/4 cup loosely packed cilantro leaves, cut into chiffonade Salt and fresh black pepper, to taste 1/2 teaspoon white peppercorns, crushed 1 teaspoon coriander seeds, crushed 1 teaspoon juniper berries, crushed 1/4 cup white wine vinegar 1 1/2 tablespoons sugar Salt, to taste 1 cup chicken stock 1/2 cup canola oil Instructions: Melt the butter in a heavy bottomed saucepan over a medium high flame and add the sauerkraut and the cabbage. Stir the mixture well, season to taste, and when it is very hot cover and set aside. In a small sauce pot combine the spices and vinegar and bring to a simmer. Remove from the heat, cover and steep for 20 minutes. Strain the vinegar into another small saucepot and add the sugar, salt, chicken stock and canola oil. Heat again until the sugar and salt are dissolved. Emulsify the liquid with a hand held mixer. Incorporate some air into the liquid as you are mixing so that the liquid becomes very frothy. Set aside at room temperature. Once the sauce and the garnishes are prepared, saute the pike. Heat the peanut oil in a saute pan large enough to hold all the fish and dust it lightly with flour. Add the fillets to the pan and cook for 1 minute on the first side. Add the whole butter to the pan and flip the fish over. Baste the fish with the butter for 1 or 2 more minutes until it is done and remove to a paper towel lined plate to drain. Stir the cilantro into the hot choucroute. Place a mound on each plate and top with a piece of fish. Spoon some of the sauce around each fish and dust with a little ground juniper. Serve with boiled potatoes or Fromage Blanc Dumplings (see separate recipe). ","[Chardonnay, Pinot Grigio, Riesling, Gavi]" 45878,"Steak with Red Pepper Salsa and Roasted Cauliflower 1 head cauliflower (about 2 1/2 pounds) 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 1/4 pounds flank steak 1/2 teaspoon paprika 1/4 teaspoon granulated garlic 1 small stalk celery 1 tablespoon red wine vinegar Heaping 1/2 cup roasted red pepper strips 1/4 cup pitted manzanilla olives 1/2 cup fresh parsley Instructions: Place a rimmed baking sheet in the oven and preheat to 450?. Cut the cauliflower in half through the core, place cut-side down and slice through the stem into long, 3/4-inch-thick florets. Gently toss the cauliflower and any leaves with 2 tablespoons olive oil in a large bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until browned and tender, about 30 minutes. Meanwhile, evenly pound the flank steak with the textured side of a meat mallet until 1/2 inch thick. Halve the steak crosswise and lengthwise; rub with salt and pepper, the paprika and granulated garlic. Let sit at room temperature 10 minutes. Thinly slice the celery and toss with the vinegar in a medium bowl; let sit 5 minutes. Chop the roasted red peppers, olives and parsley and add to the celery along with 2 tablespoons olive oil, 2 pinches of salt and a few grinds of pepper; toss. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the steak and cook until browned, 3 to 4 minutes per side for medium rare. Transfer the steak to a cutting board and let rest 5 minutes, then slice against the grain. Divide the steak and cauliflower among plates. Spoon the red pepper salsa on top. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 45879,"Shrimp Etouffee 6 tablespoons unsalted butter 1/2 cup all-purpose flour 4 cups chopped onions 2 cups chopped green bell peppers 2 cups chopped celery 2 tablespoons minced garlic 1 (14.5-ounce) can diced tomatoes 2 bay leaves 2 teaspoons salt 1/2 teaspoon cayenne pepper 2 tablespoons Essence, recipe follows 1 quart shrimp stock, recipe follows 3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined 1/4 cup chopped parsley leaves Steamed white rice, for serving 1/2 cup thinly sliced green onion tops, for garnish 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 1 pound (about 1 quart) shrimp shells and heads 1 cup coarsely chopped yellow onions 1/2 cup coarsely chopped celery 1/2 cup coarsely chopped carrots 3 smashed garlic cloves 1 bay leaf 1 teaspoon black peppercorns 1 teaspoon dried thyme 2 teaspoons salt Instructions: Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock. Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine. Serve immediately over steamed white rice and garnish with sliced green onion tops. Combine all ingredients thoroughly. Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes. Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally. Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 45880,"Chocolate Ganache 4 ounces good quality bittersweet chocolate 4 ounces heavy cream Instructions: Chop chocolate fine and place in small bowl. Place cream in small pot and bring to a simmer. Pour simmering cream over chopped chocolate and stir until smooth. Cool to room temperature before glazing. ","[Riesling, Pinot Grigio, Moscato, Sparkling wine]" 45881,"Chicken and Mushrooms with Rigatoni 2 tablespoons EVOO
2 tablespoons butter 1 pound crimini or button mushrooms, sliced 3 to 4 cloves garlic, finely chopped 2 shallots, finely chopped A few sprigs each fresh sage and thyme, finely chopped Salt and freshly ground black pepper 2 tablespoons tomato paste About 1/3 cup marsala or dry sherry 2 cups tomato passata or puree 1 cup chicken stock 1/2 cup heavy cream 2 cups poached chicken, in bite-size pieces 1 pound rigatoni Freshly grated Parmigiano-Reggiano Instructions: Heat the EVOO in a deep skillet over medium-high heat, add the butter and melt into the oil. Add the mushrooms and brown well. Add the garlic, shallots, herbs and some salt and pepper, and cook for 2 to 3 minutes more. Then add the tomato paste, stir 1 minute more. Add the marsala, stir. Add the passata, stock and cream, and combine. Add the chicken and simmer over low heat to thicken. Adjust seasoning. Cool and store for a make-ahead meal.
Bring a pot of water to boil for the pasta, salt the water and cook the rigatoni to al dente. Reserve a cup starchy water, then drain. Toss the pasta with the sauce and add the starchy water as needed if the mixture seems dry or tight. Serve topped with Parmigiano-Reggiano. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 45882,"1946 Apple Buckwheat Pancakes 2 cups of your favorite pancake mix 1/4 cup buckwheat pancake mix 1 1/4 cups water 1 Granny Smith apple, diced Butter and maple syrup Instructions: Heat pan or griddle. Stir together pancake mixes and water and let stand for 5 minutes. Ladle about 3 ounces of batter on griddle and distribute apple over exposed side. Turn when bubbles start to break, taking care not to pat the pancakes. Cook until they spring back when touched. Serve with butter and your favorite maple syrup. ","[Chardonnay, Riesling, Gewrztraminer]" 45883,"Doughnuts 1/4 cup vegetable shortening, plus more for deep frying 1 cup sugar 2 large eggs, room temperature 1 cup canned evaporated milk 2 teaspoons vanilla extract 4 cups unbleached all-purpose flour, plus more when forming the doughnuts 4 teaspoons baking powder 1 1/2 teaspoons freshly grated nutmeg 1/4 teaspoon ground mace 1 teaspoon fine salt For coating the doughnuts (optional): 1 cup granulated sugar, or 1 cup granulated sugar mixed with 1 tablespoon ground cinnamon, or 1 cup sifted confectioners' sugar Instructions: In small sauce pan heat the 1/4 cup shortening until melted. Set aside to cool slightly but remain liquid.
In a standing mixer fitted with the paddle attachment, beat the sugar and melted shortening together on medium speed, until just combined. Add the eggs, one at a time, beating well after each addition. Add the milk and vanilla, continue beating until the mixture is light, about 2 minutes.
Sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl. Add the flour mixture to the egg mixture on low speed until just combined. The texture of the dough will be soft and loose. Remove bowl from the mixer, scrape the dough off the paddle blade with a spatula. Transfer the dough to a large piece of plastic wrap and wrap it well. Refrigerate the dough for 4 hours or overnight.
Roll the chilled dough out about 1/2 inch thick on a very lightly dusted workspace. Dip the edges of a 2 1/2-inch doughnut cutter in flour and cut the dough into doughnuts. Place the donuts and holes on a baking sheet lined with parchment.
Spoon enough vegetable shortening into a tall heavy-bottomed pot so it fills the pan a third of the way. Heat the shortening over medium heat until a deep frying thermometer set in the oil registers 375 degrees F. Line a baking sheet with paper towels.
Working in batches, fry the doughnuts and holes, turning once, until they are golden brown, about 2 minutes. Transfer the doughnuts from the fat with a slotted spoon or skimmer to the paper towels to drain and cool. Repeat until all the donuts and holes are fried. Make sure the oil comes back to the correct temperature before frying each batch.
For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. For confectioners' sugared covered doughnuts allow the doughnuts to cool completely before rolling in the confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45884,"Clams Casino 1 sticks unsalted butter, 1 tablespoon citrus herb seasoning 1 tablespoon garlic, crushed 1 tablespoon lemon juice 1 small shallot, minced 8 slices precooked bacon, cut in 2-inch long pieces 1 cup dried Italian seasoned bread crumbs 2 tablespoons grated Parmesan 24 large clams, opened 2 to 3 cups sea or kosher salt, for serving Instructions: Preheat oven to 450 degrees F. In a small pot combine butter, citrus herb seasoning, garlic, lemon juice, and shallot. Heat over a low flame until butter is melted. Set aside. In a large bowl combine bread crumbs, Parmesan and melted butter mixture. Mix well to combine. Place open clams on a baking sheet. Place a slice of bacon on top of each clam. Top with 1 tablespoon of the bread crumb mixture. Bake for 7 minutes. To serve, place about 2 to 3 cups of course sea or kosher salt onto a large platter. Arrange the clams on the salt, lightly pressing them so that they are nestled in. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45885,"Creamy Hummus Two 15-ounce cans chickpeas 1/2 cup lemon juice 1/2 cup tahini 4 cloves garlic Kosher salt 1/2 cup olive oil, plus more for serving Sweet or hot paprika, for dusting For serving: pita chips and cut vegetables Instructions: Drain the chickpeas, reserving the can liquid and then rinse. Set aside a few whole chickpeas for garnish. Put the lemon juice, tahini, garlic and 2 teaspoons salt in the bowl of a food processor. Process, scraping down the sides of the bowl about halfway through, until thick and very smooth, 1 to 2 minutes. Add the chickpeas in 2 additions, processing until smooth after each addition. With the food processor running, slowly pour in the oil until the mixture is creamy. If the hummus is too thick, adjust the consistency by adding the reserved can liquid a few tablespoons at a time. Season with more salt if desired. Spread out the hummus in a shallow serving bowl and drizzle with olive oil. Dust with paprika and garnish with the reserved chickpeas. Serve with pita chips and vegetables for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 45886,"Italian White Bean Turkey Soup with Sage 2 tablespoons olive oil 1 clove garlic, cut into wafer thin slices 3 tablespoons chopped fresh sage 19-ounce can cannelini beans pureed with 4 cups chicken broth 2 cups cubed cooked turkey 2 tablespoons lemon juice Salt and freshly ground black pepper Instructions: Heat olive oil in a saucepan. Add garlic and saute over low heat until garlic turns golden. Add sage and saute a few seconds, then add pureed beans and broth. Bring to a simmer and add turkey; simmer a few minutes to heat turkey through. Add lemon juice, off heat and season to taste with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 45887,"Nicely Spicy BBQ Sauce 2 quarts tomato puree 2 cups chopped onion 3 cloves garlic 1 tablespoon hot pepper flake 1 ancho cl, stemmed and seeded and cut into 1/2-inch strips 2 to 3 dry chipotle chiles, stemmed and seeded and cut into 1/2-inch strips 1 teaspoon celery seed 3 tablespoons salt 10 whole peppercorns 1/4 cup bourbon 1 1/4 cups brown sugar, lightly packed 1 1/3 cups apple cider vinegar 1 teaspoon dry ginger 1 tablespoon dry mustard 1/2 cup maple syrup
Instructions: Infuse the sauce: Combine the tomato puree, onion, garlic, hot pepper flake, ancho, chipotle, celery seeds and salt in a large, nonreactive saucepan. Bring to a boil, then reduce heat and simmer until all the vegetables and dry chiles are soft, about 30 minutes. Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Strain the sauce: Ladle the sauce into a fine-mesh sieve over a large bowl or other container, pressing with the back of the ladle to extract as much sauce while leaving solids behind. Alternatively, use a food mill for the same effect. Once strained, return the sauce to the saucepan. Finish the sauce: Place the peppercorns in a tea infuser or cheesecloth sachet, and add to the sauce. Add the bourbon, brown sugar, vinegar, ginger, mustard and maple syrup. Bring to a boil, then reduce heat and simmer, stirring frequently to prevent sticking or scorching, until thickened, about 30 minutes. Remove the sachet of peppercorns, and remove sauce from heat. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the sauce in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45888,"Pasta con le Sarde 1 pound fresh sardines, heads and central bones removed, well-rinsed Salt and freshly-ground black pepper About 1 cup coarsely-chopped fennel tops 1/4 cup raisins 2/3 cup olive oil 2 tablespoons red wine vinegar 1 tablespoon toasted pine nuts (pignoli) 1 pound dried pasta such as spaghetti or penne Instructions: Soak raisins in a bowl of lukewarm water for 20 minutes. In a large pot of boiling, salted water blanch fennel tops, 5 minutes. Remove with a slotted spoon, pat dry and chop. Return water to boiling and add pasta. Meanwhile, in a saucepan heat oil over medium heat, add sardines and saute 2 to 3 minutes, mashing with a fork. Season with salt and pepper. Add vinegar and let it evaporate, about 2 minutes. Drain raisins, pat dry and add along with fennel and pine nuts. Cook sauce 1 minute more. When pasta is tender, drain and transfer to a large warmed serving dish. Pour sauce over and toss very well. Serve immediately.; ","[Nebbiolo, Barbaresco, Chianti, Tempranillo]" 45889,"Rigo Jansci: Hungarian Chocolate Cake 8 ounces semisweet chocolate 6 eggs 3/4 cup sugar 1 tablespoon espresso powder, dissolved in 1 tablespoon water 1/2 cup Dutch processed baking cocoa 1/4 cup unsweetened cocoa 1/2 cup confectioners' sugar 2 cups heavy cream Raspberry and apricot preserves 4 ounces bittersweet chocolate, coarsely chopped 1/2 cup heavy cream 2 tablespoons pailettes de feuilletine (optional) 1 tablespoon cocoa nibs (optional) Instructions: Preheat the oven to 375 degrees. Line a 10 1/2 X 15 1/2-inch jellyroll pan with parchment and spray with nonstick vegetable spray. In a dry bowl, melt chocolate over barely simmering water. Whisk the eggs and sugar until they hold a ribbon shape for 2 seconds. Whisk in the coffee mixture. Sift, then fold in the cocoa. Fold in the melted chocolate. Spread in the prepared pan and bake for 9 minutes until set. Let cool.
Meanwhile, make the filling. Sift the cocoa and confectioners' sugar into the cream and whip to the consistency of shaving cream. Divide the sheet cake in half. Lightly spread one layer with apricot preserves. Spread on the whipped cream. Lightly spread the other half with raspberry preserves and flip on top of the whipped cream. Refrigerate. Make the Ganache: Put the chocolate in a small bowl. Over medium heat, bring the cream to a scald. Pour the hot cream over the chocolate. Working from the center out, gently stir with a whisk to melt and blend. Continue stirring until smooth. Stir in the feuilletine and nibs. Pour over the cake. Allow cake to chill in the refrigerator for 30 minutes, until chocolate is set. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 45890,"Braised Lamb Shanks 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 2 stalks celery, chopped 1 large carrot, chopped Kosher salt and freshly ground black pepper 8 whole cloves garlic 2 tablespoons tomato paste 4 lamb shanks (about 1 1/2 pounds each) About 10 cups chicken broth, homemade or low-sodium canned Instructions: Preheat the oven to 350 degrees F. Heat the oil in a large Dutch oven or deep ovenproof skillet over medium heat. Add the onion, celery, carrot, and season with 2 teaspoons salt and pepper to taste. Cook, stirring occasionally, until the vegetables are tender and just beginning to brown, about 20 minutes. Add the garlic and tomato paste, mix well and cook until the tomato paste darkens, about 3 minutes.
Salt and pepper the lamb shanks and lay them in a single layer, over the vegetables in the Dutch oven. Add enough stock to surround but not cover the shanks and bring to a simmer. Transfer to the oven. Braise the shanks, uncovered, turning every 30 minutes or so, until the meat is fork tender, about 2 hours. (The meat will brown during the final stages of braising.) Remove from the oven and set aside to cool for about 15 minutes to allow the fat to rise to the surface of the sauce. Transfer the meat to a plate.
Skim the fat from the surface of the braising liquid. Strain the sauce through a fine mesh strainer into a bowl, pressing down on the vegetables with a spoon to extract as much liquid as possible. Discard the vegetables. Degrease the sauce again if necessary and return to the Dutch oven. Simmer the sauce until reduced by about half. Return the shanks to the sauce, and warm gently over low heat. Taste the sauce and adjust the seasoning with salt and pepper to taste. Transfer to a warm serving dish and serve. ","[Cabernet Sauvignon, Syrah, Malbec, Barolo]" 45891,"Potato and Chorizo Enchiladas 2 tablespoons canola oil 1 small onion, diced
3 cloves garlic, chopped
2 cups chicken stock
2 tablespoons chili powder
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 6-ounce can tomato paste
8 ounces fresh Mexican chorizo 1/2 cup canola oil
8 corn tortillas
3/4 cup frozen home fries or refrigerated diced potatoes 2 cups shredded Mexican blend cheese
1/4 cup sour cream
2 teaspoons hot sauce
Juice of 1/2 lime 2 tablespoons chopped fresh cilantro
Instructions: For the enchilada sauce: Heat the canola oil in a medium saucepot over medium heat. Add the onion and saute until softened, 5 to 6 minutes. Add the garlic and cook another 2 minutes. Transfer the onions and garlic to a blender. Add the stock, chili powder, salt, pepper and tomato paste and blend on high until smooth, about 30 seconds. For the enchiladas: Heat a large skillet over medium heat. Add the chorizo and cook, breaking it up into small pieces with a wooden spoon, until cooked through, 6 to 8 minutes. Drain off the rendered fat. Let cool. Preheat the oven to 375 degrees F. Heat the canola oil in a small skillet over medium heat. Fry each tortilla until lightly crisp but still pliable, 10 to 15 seconds. Drain on a baking sheet lined with paper towels. In a large bowl, toss together the chorizo, home fries or potatoes and 1 cup of the cheese. Ladle about 3/4 cup of the enchilada sauce into the bottom of a 9-by-13-inch baking dish. Place about 1/4 cup of the chorizo mixture in the center of each tortilla and roll up. Arrange the filled tortillas in the baking dish seam-side down in a single row from end to end. Pour the remaining enchilada sauce over the top. Top with the remaining 1 cup cheese. Bake until the cheese is melted and bubbly, 15 to 20 minutes. While the enchiladas cook, combine the sour cream, hot sauce and lime juice in a small bowl. Drizzle the enchiladas with the sour cream mixture and garnish with the cilantro. ","[Syrah, Tempranillo, Garnacha, Barbera]" 45892,"Pan Seared Diver Sea Scallops accompanied by Potato-Cucumber Salad and Verjus du Perigord 5.3 ounces (150 grams) baking potatoes, like russets 3.5 ounces (100 grams) European cucumber 8.8 ounces (250 grams) chicken stock 4 tablespoons extra-virgin olive oil 1.8 ounces (50 grams) shallots, chopped 1.8 ounces (50 grams) cornichons, cut into brunoise 3 tablespoons cornichon vinegar Salt and pepper 5.30 ounces (150 grams) butter, room temperature 4.2 ounces (120 grams) Italian parsley leaves Salt .7 ounces (20 grams) sugar 7.1 ounces (200 grams) verjus (vinegar from unripened white grapes) 8.8 ounces (250 grams) veal stock 1.1 ounces (30 grams) creme fraiche 3.5 ounces (100 grams) extra-virgin olive oil 1 tablespoon extra-virgin olive oil 1 tablespoon butter 20 (Extra large, under 10 scallops per pound or U-10's) sea scallops Instructions: Wash, peel, and rewash potatoes. Cut off edges of potato to form a rectangle. Keep edges for cooking with the chicken stock. Slice potato length-wise in 1/4-inch slices. Do the same width-wise, forming 1/4-inch cubes when finished. Wash, peel, and rewash cucumbers. Cut cucumbers in half; scrape the seeds out with a spoon and cut in half one more time. Then cut into diced cubes the same size as potatoes. You should have equal amounts of potatoes to cucumbers. Reduce the chicken stock with the potato edges by 75 percent or until the potato edges until they are soft. Smash the potato edges to form a smooth puree. Blanch the potato cubes in salted water. Heat extra-virgin olive oil in a saute pan. Lightly sear the shallots and cucumbers. Add the cornichons and vinegar. Cook until everything is al dente, then stir in the chicken stock puree and potato cubes. Season with freshly ground pepper and salt. For the Parsley Butter: Place the butter in a food processor and blend until smooth. When the butter is smooth, add fresh Italian parsley. Blend the butter and the parsley together until the parsley emulsifies with the butter. Add a touch of salt. Cool mixture to preserve the green color and fresh taste of the parsley. For the Verjus du Perigord: Over medium heat, melt the sugar, and cook until caramelized and golden brown. Add the verjus and reduce the liquid to 1/3 the volume. Add the veal stock and reduce by 1/4. Remove the foam that accumulates on top of the stock. Add creme fraiche and blend with hand blender. Slowly add the extra-virgin olive oil to form an emulsion and hand blend again. Preheat the oven to 400 degrees F. Over a low flame melt a little olive oil and butter in a pan. It is important to keep the temperature very low, so the butter remains brown and maintains a nutty flavor. Lightly sear the scallops until golden brown on both sides. After searing the scallops, remove them from the pan and place on a drying rack. Bake for 2 to 3 minutes (depending on the size). The scallops should be medium rare. Reheat the potato-cucumber salad and add the butter at the last minute to retain the color and freshness of the parsley. On a hot, oversized plate, place the potato-cucumber salad in the center of the dish. Place the scallops on top. Drizzle the tops of the scallops with warm verjus and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 45893,"Paprika Flank Steak with Watercress One 2-pound flank steak, brought to room temperature 1 tablespoon olive oil, plus more for drizzling 2 teaspoons smoked sweet paprika
1 teaspoon granulated garlic
1 teaspoon granulated onion
Salt and coarse black pepper Salt and coarse black pepper
1 bunch scallions, trimmed
2 bunches watercress, tops trimmed away from stems
1 lemon, juiced
12 ounces smoked blue or Danish blue cheese, crumbled
Instructions: Preheat the griddle pan to medium-high. Coat the steak in oil and rub with the paprika, garlic, onion and some salt and pepper. Dress the scallions with a little oil as well, and season with salt and pepper. Grill the steak about 12 minutes, turning once. While the meat rests, grill the scallions until marked. Dress the cress with the lemon juice and 1 tablespoon of olive oil, and then season with salt and pepper. Slice the steak against the grain, 1/4-inch thick. Fan the steak on a plate and top with the grilled scallions, cress and the crumbled blue cheese. ","[Malbec, Tempranillo, Garnacha, Barbera]" 45894,"Black Bean Dip Two 16-ounce cans black beans, rinsed and drained 1/4 cup vegetable broth 1/2 red onion, finely chopped 1/2 large tomato, finely chopped 1 jalapeno, stemmed, seeded and minced (or leave the seeds in for more spice, if desired) 1/2 bunch fresh cilantro, leaves picked and finely chopped Kosher salt and freshly ground black pepper Fresh tortilla chips, for serving Instructions: Put the beans into a food processor and pulse until coarsely ground. While pulsing, slowly add the vegetable broth until the beans are creamy but still have some small chunks. Transfer the bean mixture to a nonstick skillet over medium-low heat. Cook, stirring, until the beans are warm, about 3 minutes. Stir in the onion, tomato, jalapeno and cilantro, then remove from the heat; season with salt and pepper. Serve warm or at room temperature with tortilla chips for dipping. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 45895,"Snowman Hand Pies All-purpose flour, for dusting One 14-ounce package refrigerated pie dough 1/2 cup orange marmalade
1 large egg, beaten 1/4 cup milk 5 teaspoons lemon juice (from about 1 lemon) 1 cup confectioners' sugar
2 ounces (about 1/3 cup) semisweet chocolate chips 6 dried apricots, sliced into long triangles Instructions: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. On a lightly floured surface, roll out the two sheets of dough. Using a 3 3/4-inch round cookie cutter, cut out 12 circles. Using a 2 3/4-inch round cookie cutter, cut out another 12 circles, re-rolling dough scraps if necessary. Place 6 of the larger circles on the parchment. Place 6 of the smaller circles on top of the larger circles, overlapping by 1/2 inch, to form the snowmen's heads. Spread the 6 snowmen shapes with a heaping tablespoonful of marmalade each, leaving a 1/4-inch border all around. Brush the edges with the beaten egg. Cover each snowman body with one of the remaining large circles, then cover the snowmen's heads with the smaller circles. Crimp the outer edges of the snowmen with a fork to seal, then lightly crimp the lower edge of the head to attach it to the body. Chill at least 30 minutes.
Bake the tarts until flaky and golden, 20 to 25 minutes, brushing with the milk after 10 minutes. Transfer to a rack to cool. Meanwhile, whisk together the lemon juice and confectioners' sugar until smooth. Spread the glaze on the cooled tarts and let set, about 5 minutes.
Fit a small pastry bag with a #1 or #2 plain pastry tip, or snip 1/8-inch off the tip of a resealable plastic bag. Place the chocolate chips in a microwave-safe bowl; microwave, stirring every 30 seconds, until just melted, about 1 1/2 minutes total. Transfer the chocolate to the pastry bag or plastic bag and pipe details like eyes, mouths and buttons on the snowmen. Finish with an apricot nose on each. Serve immediately. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 45896,"Flour Tortillas 2 cups (254 grams) all-purpose flour, plus more for dusting 1 teaspoon kosher salt
1 teaspoon sugar
1/4 cup shortening or neutral oil
Instructions: Combine the flour, salt and sugar in a medium bowl. Add the shortening or oil and mix until mealy. Stir in 3/4 cup water to form a dough. Turn it out onto a surface and knead, adding more flour if needed, until a smooth, slightly sticky dough is formed, 5 to 7 minutes. Cover the dough with plastic wrap or a towel and let it rest at room temperature for 30 minutes. (Full disclosure: When we're hungry, we skip this step. But letting the dough rest does make it easier to roll these out.) Heat a dry skillet over medium heat. Divide the dough into 8 equal parts and roll them out on a lightly-floured surface until they're really thin, keeping the remaining dough balls covered. I like a 1/16- or 1/8-inch thickness but wouldn't turn down a 3/16-inch-thick one. Cook them in the skillet on both sides until they're just starting to show some brown spots, 45 seconds to 1 minute per side. Keep warm in a towel until ready to serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 45897,"Tony's Smoked Beef Brisket 1 1/2 cups paprika 3/4 cup sugar 3 tablespoons onion powder 3 tablespoons garlic salt 1 tablespoons celery salt 1 tablespoons black pepper 1 tablespoon lemon pepper 1 teaspoon mustard powder 1 teaspoon cayenne 1/2 teaspoon dried thyme 1 trimmed brisket, about 5 to 6 pounds Instructions: In a bowl combine all the dry ingredients and blend well. Trim the brisket, leaving about 1/4-inch of fat. Season the brisket with about 1/4 cup of the rub (see Cook's Note). Let the brisket marinate overnight in the refrigerator. Preheat your grill to 250 degrees F using charcoal and hickory. Using indirect heat, cook the brisket for 3 1/2 hours and flip. Cook another 3 1/2 hours, cooking for a total of 7 hours. (About 1 1/2 hours per pound.) The brisket should cook to an internal temperature of 185 degrees F. Rest for 10 minutes on a cutting board before slicing. Slice brisket against the grain. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 45898,"KICKED UP MAC AND CHEESE 2 teaspoons butter 2 eggs 2 cups whole milk Salt and white pepper 2 cups grated Cheddar cheese 2 cups grated White Cheddar cheese 1 cup ham, diced 2 pound bag tater tots, thawed Instructions: Preheat the oven to 350 degrees F. Grease a 9 by 9 by 2-inch square baking dish with the butter. In a mixing bowl, whisk the eggs and milk together. Season the mixture with salt and pepper. Add 1 cup of the Cheddar cheese, 1 cup of the White Cheddar cheese, the ham and the tater tots. Mix the mixture thoroughly. Pour the mixture into the prepared pan and sprinkle the top with the remaining cheese. Place in the oven and bake for 40 to 45 minutes or until the top is golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 45899,"Build-Your-Own Ice Cream Sundae with Home-Made Caramel Sauce 1 cup sugar 2 tablespoons water 1 cup heavy cream 2 or 3 different flavored pints ice cream Instructions: Some or all of the topping suggestions: chopped up Heath bar, toasted hazelnuts, chocolate chips, fresh coconut wedges, fresh raspberries, mini bananas, mint, fresh raspberries, penny candy, etc. In a saucepan over medium-high heat, add water and sugar. Stir occasionally for approximately 5 minutes, or until sugar melts and turns a golden brown. (Keep a watchful eye on sugar because it will go from being golden brown to burning in about 1 minute). Immediately remove from heat and whisk in cream* see Note. Stir constantly until smooth. At this point, caramel sauce will be very thin. After it cools, it will thicken to the consistency of, well...caramel sauce. To serve, set out ice cream along with caramel sauce and other toppings. Let guests build their own sundaes. ","[Chardonnay, Riesling, Moscato, Port]" 45900,"Coconut Cupcakes with Whipped Coconut Mousse Filling and Coconut Buttercream 2 cups granulated sugar
2 sticks unsalted butter, at room temperature
4 large whole eggs
2 teaspoons coconut extract 2 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup half-and-half
1 cup flake coconut
1 cup heavy cream
1 cup half-and-half
2 teaspoons coconut extract
1 package (4 serving size) instant vanilla pudding mix
1 cup flake coconut
2 sticks unsalted butter, at room temperature
2 pounds powdered sugar
1 teaspoon coconut extract
1/4 cup half-and-half, plus more for thinning frosting if needed Flake or toasted coconut, for garnish Instructions: For the cupcakes: Preheat the convection oven to 325 degrees F or a standard oven to 350 degrees F. In large mixer bowl, cream together the granulated sugar and butter until light and fluffy with a heavy duty mixer. Add the eggs, one at a time, and mix thoroughly after each addition. Add the coconut extract and mix well. Combine the flour, baking soda and salt. Add half of the flour to the mixer bowl along with 1/2 cup of the half-and-half. Mix until the flour is mixed in, scraping the sides of the bowl with a rubber spatula. Add the rest of flour mixture and the other 1/2 cup half-and-half. Mix until the batter is smooth and all of the flour lumps are gone. Fold in the coconut flakes. Fill 24 cupcake liners half full and bake for 20 minutes in the convection oven or 28 minutes in the standard oven. The tops of the cupcakes should be lightly browned. Check the cupcakes to make sure no batter sticks to a wooden toothpick when inserted into the cupcake. Cool the cupcakes completely. For the mousse filling: In large mixer bowl, beat the heavy cream, half-and-half, coconut extract and pudding mix until light and fluffy using a heavy duty mixer. It should have the consistency of whipped cream. Gently fold in the coconut using a plastic spatula. Put the filling in a pastry bag or zipper bag with a corner cut off. For the coconut buttercream: In large mixer bowl, beat together the butter and half of the powdered sugar using heavy duty mixer. Add the half-and-half and the rest of the powdered sugar, along with the coconut extract, and mix well. If the frosting is thicker than you would like, add 1 teaspoon of additional half-and-half at a time, mixing well after each addition, until the frosting reaches the correct consistency. The thickness may depend on the humidity levels in your region. Put into a pastry bag. To assemble: Make a hole in the middle of each cupcake using a sharp knife. Be sure and leave a small amount of cake in the bottom of the hole. Fill the cupcakes with the mousse filling. Frost with coconut buttercream. You may top the cupcakes with more flake coconut or toasted coconut as desired. Serve immediately or chill until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 45901,"Pesto with Basil and Parsley 2 cups fresh basil leaves 1/2 cup fresh parsley leaves 1/4 cup grated Parmigiano-Reggiano 1/2 cup olive oil 4 garlic cloves 1/4 cup pine nuts Salt Instructions: Using a pestle and mortar, combine the basil and the parsley and crush until a paste starts to form. Add the rest of the ingredients and continue to crush until a creamy paste has formed. Serve with pasta or bread. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 45902,"Mache with Warm Brie and Apples 1 French baguette, sliced 1/2 inch thick diagonally 12 ounces good French Brie, cut into 4 wedges 6 tablespoons honey 3 tablespoons roasted and salted pistachios 4 ounces mache leaves (8 to 10 ounces with roots attached) 1 tablespoon syrupy aged balsamic vinegar 3 tablespoons good olive oil Kosher salt and freshly ground black pepper 1 large Granny Smith apple, cored and thinly sliced Instructions: Preheat the oven to 350 degrees. Place the sliced bread on a sheet pan and bake for 6 to 8 minutes, until crisp. Arrange the 4 wedges of Brie snugly in one layer in a glass or ceramic baking dish. Drizzle the honey over the wedges and then scatter the pistachios over the top. Bake for 3 to 5 minutes (depending on the ripeness of the Brie) until the Brie just begins to ooze but isn't melted. Be careful-it happens fast! Place the mache in a large bowl and toss it gently with the balsamic vinegar and olive oil. Sprinkle with salt and pepper. Divide the salad among 4 large salad plates and place a piece of the warm Brie with the pistachios in the center of each plate. Place a quarter of the apple slices on each plate fanned out on one side of the Brie. Place 2 or 3 slices of toasted baguette on the other side of the Brie and sprinkle generously with salt and pepper. Drizzle with the honey still in the baking dish and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 45903,"Dry Rubbed London Broil One 2-pound London broil 2 tablespoons olive oil 1 recipe Dave's Rub, recipe follows 2 tablespoons chili powder 1 tablespoon dried oregano 1 tablespoon sweet paprika 2 teaspoons garlic powder 4 pinches salt 15 grinds black pepper Instructions: Rub London broil with olive oil and then coat generously with the dry rub. Let stand for about 15 minutes at room temperature. Preheat a grill pan over medium-high heat. Place meat on grill and grill for about 5 minutes on each side for medium-rare. Remove from heat and let rest for 5 to 10 minutes before slicing on the bias. Mix all ingredients together thoroughly in a small bowl. ","[Malbec, Tempranillo, Syrah, Zinfandel]" 45904,"Broiled Halibut with Bechamel Sauce Vegetable oil cooking spray 5 tablespoons unsalted butter, at room temperature 1/4 cup flour 2 cups whole milk, warmed 1/2 cup grated Parmesan 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Pinch ground nutmeg 1 (750 ml) bottle white wine, such as pinot grigio 2 cups water 4 (6-ounce) center-cut halibut fillets, about 1-inch thick (see Cook's Note) 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup grated Parmesan 2 tablespoon unsalted butter, diced into 1/4-inch pieces Instructions: Cook's Note: The halibut can be substituted with 24 ounces of sole fillets. Reduce the cooking time in the wine mixture to 3 to 4 minutes. Spray a 7 by 11-inch glass baking dish with cooking spray. Set aside. For the bechamel sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 10 minutes. Remove the pan from the heat and stir in the cheese, salt, pepper, and nutmeg. For the halibut: In a large saucepan, bring the wine and water to a boil over medium-high heat. Reduce the heat to a simmer and add the halibut. Cover the pan and cook until the flesh is opaque, 8 to 10 minutes. Using a fish spatula, carefully remove the fish and arrange in a single layer in the prepared baking dish. Season with salt and pepper. Preheat a broiler. Spoon the bechamel sauce over the fish and top with the Parmesan. Dot with butter and broil until golden, 2 to 4 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 45905,"Fresh Spa-ocktail 3 cups watermelon chunks 1 English cucumber, peeled and cut into chunks 3 tablespoons fresh lime juice 4 ounces tequila (recommended: 1800 Tequila) 8 ounces (1 cup) seltzer water Cucumber slices, for garnish Lime slices, for garnish Instructions: Place a fine-mesh sieve over a bowl. Add the watermelon and cucumber chunks to a blender and blend until thoroughly pureed. Pour into the sieve and allow the juice to slowly drip into the bowl without forcing any of the pulp through. Discard solids. This should yield about 12 ounces of juice. In a pitcher, combine the watermelon and cucumber juice with the lime juice and tequila. Fill 4 highball glasses with ice and evenly divide juice among glasses. Top off each glass with seltzer water. Serve the glasses topped with a couple of cucumber and lime slices. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 45906,"Avocado and Spicy Greens with a Pistachio Oil Vinaigrette 2 medium firm-ripe avocados 4 cups moderately packed mixed young savory greens such as arugula, red mustard, mizuna, cress, etc. Pistachio oil vinaigrette (recipe follows) Garnish: Very thinly sliced parsnips which have been deep-fried until golden and crisp, if desired. These can be done 1 or 2 hours ahead. Instructions: Peel, halve and pit the avocados. Toss the greens with the vinaigrette and arrange on chilled plates. Slice the avocado halves into fans and arrange on top along with parsnip chips if using. Serve immediately. PISTACHIO OIL VINAIGRETTE: Whisk lemon juice, shallots and honey together until honey is dissolved. Slowly whisk in pistachio oil and season to taste with salt and pepper. Store covered and refrigerated up to 2 days. Yield: 1/2 cup ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 45907,"Royal Gin Fizz 1 egg white from 1 small egg 1/4 cup gin 2 tablespoons fresh lemon juice 2 tablespoons Simple Syrup, recipe follows Champagne or sparkling wine, to taste 1 egg white from 1 small egg 1/4 cup gin 2 tablespoons fresh lemon juice 2 tablespoons Simple Syrup, recipe follows Champagne or sparkling wine, to taste 1 cup sugar 1 cup water 1 cup sugar 1 cup water Instructions: Place the egg white, gin, lemon juice, and Simple Syrup in a shaker filled with ice. Shake vigorously until frothy and cold, and strain into a tall, skinny glass. Top with Champagne and serve. Place the egg white, gin, lemon juice, and Simple Syrup in a shaker filled with ice. Shake vigorously until frothy and cold, and strain into a tall, skinny glass. Top with Champagne and serve. In a small saucepan, simmer sugar and water over low heat until sugar is dissolved. Allow to cool, and store in the refrigerator. In a small saucepan, simmer sugar and water over low heat until sugar is dissolved. Allow to cool, and store in the refrigerator. ","[Gin, Prosecco, Cava, Brut Ros]" 45908,"Breakfast Burger with French Toast Bun 4 tablespoons unsalted butter 1 tablespoon pure maple syrup
1 tablespoon hot sauce
1/2 pound bulk maple flavored breakfast sausage 1/2 pound ground beef
3 tablespoons chopped fresh parsley Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 4 slices sharp Cheddar 1/2 cup heavy cream 1/2 cup milk
2 large eggs
4 potato buns
1 avocado, sliced Instructions: For the maple hot butter: Melt butter in a small saucepan over medium-low heat. Whisk in the maple syrup and hot sauce. Keep warm. For the burgers: Combine the sausage, beef, parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a mixing bowl. Use your hands to divide the meat into four 4-ounce balls. Place a large cast-iron griddle over medium-high heat until warm, then add butter to grease the griddle. Place the balls of meat on half of the griddle and smash into round patties, about 4-inches wide, using a flat spatula. Fry until evenly browned, 3 to 4 minutes per side. Lay a slice of cheese over each patty. Invert a metal bowl over the patties to melt the cheese until it fries into crispy lace on the sides of the burgers, about 2 minutes. For the French toast buns: Meanwhile, whisk together the cream, milk and eggs in a bowl. Soak the potato buns briefly in the mixture, about 20 seconds per half. Place on the other half of the griddle (you may have to do this in batches) and griddle until golden brown and cooked through, about 2 minutes per side. Remove to a plate and drizzle with the maple hot butter, reserving some for the patties. Place avocado slices on the bottom French toast buns, then top with cheesy patties. Drizzle the remaining spicy maple butter over the patties. Top with the remaining French toast buns and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 45909,"Saute Chicken Breast and Vegetables with Mango Chutney and Roasted Garlic Mashed Potatoes 1 tablespoon butter 4 ounces boneless, skinless chicken breast 2 ounces flour Salt and freshly ground black pepper 4 ounces boneless chicken legs and thighs 1 tablespoon fresh chopped herb mixture, rosemary, sage, thyme Sauteed Vegetables, recipe follows Roasted Garlic Mashed Potatoes, recipe follows Mango Chutney, recipe follows 1/4 head fennel, cored, peeled, to remove tough strings, and sliced thinly 2 stalks asparagus, snapped where tender, peeled, and cut into 2-inch lengths 1/4 rutabaga, cut into 1-inch pieces and tourneed (football shaped) 1 tablespoon olive oil Salt and freshly ground black pepper 1 (5-ounce) baking potato, like russet, peeled and diced 1 ounce roasted garlic Salt and freshly ground black pepper 1 ounce heavy cream 1 tablespoon finely diced shallots 1 tablespoon olive oil 4 ounces fresh mango, diced 1 ounce water 2 tablespoons cider vinegar 2 tablespoons raisins 1 tablespoon Dijon mustard Salt and freshly ground black pepper 1 tablespoon corn syrup 1 tablespoon brown sugar Instructions: Preheat oven to 350 degrees F. In saute pan over medium heat, add the butter and melt. Dredge the chicken breast in flour and place in the pan, skin side down, and saute until golden brown, about 4 to 6 minutes. Then flip and sprinkle with seasoning salt and roast in the oven until cooked through. The internal temperature should be 160 degrees F on an instant-read thermometer. Pound thigh and leg portions to 1/4 inch thick and sprinkle with herbs and seasoning salt. Roll up and place in a smoker until a medium dark smoke color is obtained, about 10 minutes. Finish in the oven as necessary. The internal temperature should be 160 degrees F on an instant-read thermometer. Serve with Sauteed Vegetables, Roasted Garlic Mashed Potatoes, and Mango Chutney. Blanch all of the vegetables separately in boiling, salted water until crisp-tender. Remove and shock in an ice bath. Drain and set aside. Just before you are ready to serve, heat a large saute pan over medium-high heat. Add the olive oil and heat. When the oil is hot, add the vegetables and saute until heated through. In large pot, boil the potatoes until tender. Drain well. In mixing bowl, combine all ingredients until blended well. Pipe decoratively from a pastry bag or dollop with a large spoon. Saute the shallots in olive oil until translucent. Add the mango, water, and vinegar. Cook for 30 seconds on high heat and add remaining ingredients. Remove from the heat. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45910,"Maple Mustard Barbecued Pork Chops 1/2 cup dark amber maple syrup 4 tablespoons, 1/4 cup, spicy brown mustard 1/4 cup apple cider 1/4 medium onion, finely chopped 1/2 teaspoon allspice, eyeball it in your hand 1 teaspoon ground cumin, 1/3 palm full 8 center cut boneless pork loin chops, 1-inch thick Extra-virgin olive oil, for drizzling Grill seasoning blend or salt and pepper (preferred brand McCormick Montreal Steak Seasoning) 3 golden delicious apples, sliced across into 1/2-thick inch disks Instructions: Preheat grill pan or nonstick griddle pan over medium high heat. Preheat electric table top grills to high. Preheat oven to 350 degrees F. Combine maple syrup, mustard, cider, onion, allspice and cumin in a small saucepan and cook together over moderate heat for 5 minutes until sauce begins to thicken a bit. Coat chops lightly in oil and season with salt and pepper. Cook chops on hot grill pan or indoor grill 3 minutes on each side. Baste chops liberally with sauce, cook 2 or 3 minutes more. Transfer chops to a baking sheet. Baste again with sauce and transfer to a hot oven to finish cooking them. Bake 10 to 12 minutes, until your apples are ready to come off the grill pan. Wash apples but do not core or peel. Coat apple slices with a drizzle of oil. Season with grill seasoning or salt and pepper. Cover grill pan or indoor tabletop grill with as many pieces of apple as possible. As the apples get tender, pull them off and replace with more slices. Apples should cook 3 minutes on each side, you don't want them too soft, just tender. Platter chops with apples along side and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45911,"Italian Chicken Soup with \Toasted\ Parmesan Gnocchi 2 medium baking potatoes (about 1 1/4 pounds) 4 strips bacon, thinly sliced 2 carrots, sliced into 1/2-inch rounds 2 stalks celery, sliced into 1/2-inch pieces 24 pearl onions, peeled Kosher salt and freshly ground white pepper 1 3- to 4-pound chicken 1 small bunch fresh thyme, tied with string 8 cups low-sodium chicken broth 2 tablespoons unsalted butter 1/4 cup breadcrumbs 3/4 cup all-purpose flour 1/4 cup grated Parmesan cheese, plus more for garnish Pinch of freshly grated nutmeg 2 large eggs 1/4 cup roughly chopped fresh parsley 1/4 cup roughly chopped fresh basil 3 cups loosely packed spinach leaves 1 lemon, cut into wedges Instructions: Preheat the oven to 400 degrees. Bake the potatoes until soft, about 1 hour. Meanwhile, in a large soup pot, brown the bacon over medium heat. Add the carrots, celery and onions. Season with salt and pepper and cook until the vegetables are translucent, 3 to 5 minutes. Add the chicken, thyme and broth; bring to a simmer and skim any foam that rises to the top. Reduce the heat and barely simmer until the chicken is cooked through, about 40 minutes. Discard the thyme. Remove the chicken and let cool. Pull off the meat and shred into bite-sized pieces; cover and set aside. Season the broth with salt and pepper. Melt the butter in a skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, about 3 minutes; set aside. Halve the baked potatoes and scoop the flesh into a bowl; mash with a fork and season with salt and pepper. Sift the flour over the potatoes and add the toasted crumbs, parmesan and nutmeg; lightly knead to make a firm dough. Roll into 1/2-inch-wide cylinders; cut into 1/2-inch pieces and round the edges to make oval-shaped gnocchi. Bring the soup to a boil and drop in the gnocchi. Cook until they float to the top, 1 to 2 minutes; transfer the gnocchi to warm bowls with a slotted spoon. Beat the eggs with a fork; use the fork to \paint\ ribbons of egg across the soup. Let set, about 30 seconds. Stir in the chicken meat, parsley, basil and spinach; season with salt and pepper. Ladle the soup over the gnocchi. Serve with lemon wedges and more Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 45912,"Hidden Heart Cake 1/4 cup small pink and red sprinkles Heart-Shaped Blondies plus crumbs, recipe follows 1 half gallon (2 quarts) pure vanilla ice cream
1 1/2 sticks (3/4 cup) unsalted butter 1 1/2 cups granulated sugar
1 teaspoon red gel food coloring
3/4 teaspoon vanilla extract
2 large eggs, beaten
2 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
Instructions: Line a loaf pan with plastic wrap, leaving excess on all sides to fold over the top. In a medium bowl, combine the sprinkles and 1/2 cup of crumbs from the Heart-Shaped Blondies. Set aside. Soften 1/2 cup of the ice cream and spread in an even layer on the bottom of the loaf pan. Freeze the layer of ice cream until set, about 30 minutes. Meanwhile, place the 12 heart-shaped blondies in a row and press them together as tightly as possible. Soften all of the remaining ice cream until smooth and easy to spread. Remove the loaf pan from the freezer and spread another 1/2 cup of softened ice cream over the bottom. Carefully place the log of blondies, heart lobes down against the ice cream, in the center of the pan. There should be a 1/2-inch gap between both ends of the log and the ends of the loaf pan. Spread the remaining softened ice cream around the log, filling the loaf pan to the top. Work carefully to keep the blondies pressed together tightly. Top the loaf with the blondie crumb/sprinkle mixture in an even layer. Fold the plastic wrap over the cake. Freeze until set, about 4 hours. Invert the pan to remove the ice cream cake. Peel off the plastic wrap and discard. Slice the ice cream cake like a loaf of bread, revealing the hidden heart inside. Serve immediately.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a small saucepan, melt the butter. Put the sugar in a large bowl, add the butter and stir to combine. Cool to room temperature. Beat in the red food coloring, vanilla and eggs. In a medium bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the wet ingredients, mixing just until a smooth batter is formed. Transfer the batter to the prepared baking sheet and spread into an even layer. Lay another sheet of parchment paper over the batter and place an inverted baking sheet over the top. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the blondies in the baking sheet slightly before inverting them onto a cooling rack. Cool completely. Cut the blondies into 12 hearts using a small heart-shaped cookie cutter with straight edges. The hearts should be about 1/2 inch thick. Crumble the remaining blondies into coarse crumbs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45913,"Christmas Chowder 4 live Maine 'chicken' lobsters, approximately 1 pound each 4 medium potatoes (recommended: russet, German butterball, or Yukon gold) 2 ounces high-quality smoked slab bacon, diced to 1/4 inch 2 medium leeks, white part only, rinsed and diced to 1/2 inch Several cups water, lobster stock, or fish stock 2 ounces unsalted butter Freshly ground black pepper 1 cup heavy cream* Sea salt, for seasoning Pinch ground chipotle or cayenne pepper, for seasoning Fresh chives, snipped, for garnish Serving Suggestion: Crackers Instructions: Pour 1 inch of water into a pot large enough to contain all the lobsters. Bring the water to a full boil. Remove the bands from the lobsters' claws and place them on their backs over the boiling water. Cover the pot tightly, and steam over high heat about 3 minutes. Quickly remove the lobsters from the pot and chill them rapidly by plunging them into a basin filled with ice and water. Set a wire strainer over a mixing bowl. Twist the tails off the lobsters over the strainer to catch their juices. Shell the lobster tails and claws over the strainer. Cut the tails into 4 quarters, leave the claw and knuckle meats whole, and reserve the lobster meat in a refrigerator. Peel the potatoes, split each into 4 wedges, and slice the wedges into 1/2-inch slices. In a large non-reacting soup pot, cook the diced bacon over moderate heat until golden and nearly crisp. Pour off all but about a generous tablespoon of the fat. Add the diced leeks, stir, and cook about 2 minutes. Add the potatoes, stir, cover the pot, and continue cooking over moderate heat, stirring frequently to prevent browning, until potatoes are tender, about 10 minutes depending upon the potato variety and the thickness of the slices. (Chef's Note: I like to mash some of the potatoes with a fork to give the chowder a luxurious but rustic texture, but good mealy potatoes, such as russets, will release some of their substance into the broth, and this step may be unnecessary.) Add the strained lobster juices and enough water, lobster or fish stock, to just cover the vegetables. Simmer 4 or 5 minutes. Keep the chowder base hot as you prepare the lobster meat and cream enrichment. Heat the butter in a wide skillet. Add the lobster meat, season with black pepper, and saute over moderate heat 3 or 4 minutes until the meat is firm, opaque, and pink. Pour in the heavy cream, and rapidly bring it to a simmer. Pour the lobster and cream mixture into the chowder base, and stir gently to combine. Taste for seasonings, and adjust with sea salt (preferably from Maine), plenty of fresh-milled black pepper, and a pinch of chipotle or cayenne pepper. Off heat, cover the pot and allow the chowder to ripen for 15 or 20 minutes before serving. Ladle into warmed soup plates, and sprinkle snipped chives over each serving. Accompany with plenty of warmed common crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45914,"Cornbread 2 cups stone-ground yellow cornmeal 1 cup all-purpose flour 4 teaspoons baking powder 3/4 teaspoon fine salt 6 tablespoons unsalted butter, at room temperature, plus more for preparing the pan 1/4 cup sugar 2 large eggs, at room temperature 2 cups milk Instructions: Preheat the oven to 400 degrees F. Butter a 9-inch cast iron skillet.
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer and a large bowl, combine the butter and sugar and mix until light and airy. Add the eggs one at a time, mixing well between each addition.
Add the cornmeal mixture to the butter mixture in 3 parts, alternating with the milk in 2 parts, until just combined into a thick batter. Using a rubber spatula, scrape the batter into the prepared pan and smooth the top. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Set aside to cool slightly before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 45915,"Mini Chicken Cigars with Sweet and Sour Mango Dipping Sauce 1 1/2 pounds ground chicken breast 2 teaspoons ground cumin 2 teaspoons paprika 2 teaspoons poultry seasoning 2 teaspoons chili powder 2 teaspoons grill seasoning, half a palm full (recommended: Montreal Seasoning by McCormick) 2 tablespoons chopped fresh parsley leaves, a handful 4 sheets phyllo dough 4 tablespoons butter, melted 2 tablespoons sweet plum sauce or duck sauce 2 tablespoons rice vinegar 1/3 cup light oil, such as peanut, canola, or vegetable oil Kosher salt and freshly ground black pepper 1/2 cup finely diced mango Scallions, green tops only, thinly sliced on the bias, for serving Instructions: For the chicken cigars: Preheat oven to 425 degrees F. Place chicken in a bowl and mix with spices and parsley. Place a piece of phyllo on a nonstick cookie sheet and brush with some of the melted butter. Repeat 3 more times, placing each piece of phyllo over the last buttered sheet to make 4 layers. Cut phyllo into 2-inch squares. On 1 corner of each of the squares, place about 1 1/2 teaspoons of chicken filling. Roll up tightly to make mini \cigars.\ Place \cigars\ on a sheet pan and butter the tops of each. Bake for 10 to 15 minutes, until golden brown. Meanwhile, make the sweet and sour mango dipping sauce: Whisk together plum or duck sauce and vinegar in a bowl. Stream in oil and continue whisking to combine. Season with salt and pepper. Fold in mango and sliced scallions. Serve cigars with dipping sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 45916,"Roasted Garlic 2 plump heads garlic 1/2 teaspoon extra virgin olive oil 1/2 teaspoon salt Several grinds of fresh pepper Instructions: Preheat oven to 350 degrees. Slice off 3/4-inch from the pointy end of the garlic to expose a bit of each clove. Place garlic heads in center of a square of aluminum foil, cut side up. Sprinkle on a few drops of water, drizzle on the olive oil, and sprinkle on the salt and pepper. Pull corners of foil up to enclose and fold over to seal. Place package in oven and roast 50 to 60 minutes, until garlic cloves are soft and golden brown. Remove from oven and allow to cool. Squeeze out garlic pulp by squeezing head in half over a bowl. Spread on bread, use as base for dip or dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45917,"Jimmy's Fried Fish Sandwich 3 eggs, beaten Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 cups salted crackers (about 1 sleeve)
2 cups panko breadcrumbs One 1 1/2-pound boneless, skinless white fish fillet, such as cod or yellowtail snapper, cut into eight 3-ounce pieces
Peanut oil, for frying 1/2 cup unsalted butter, softened 3 cloves garlic, grated
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 4 potato buns, split
8 slices American cheese
1 cup Tartar Slaw, recipe follows 1/2 sweet onion, such as Vidalia 3 large kosher dill pickles
2 cups mayonnaise
2 tablespoons Dijon mustard
Pinch cayenne Kosher salt and freshly ground black pepper Instructions: For the fried fish: Add the eggs to a shallow baking dish and sprinkle with salt and pepper. Pulse the crackers to a powder in a food processor; spread out on a plate. On a separate plate, spread the panko and sprinkle with salt and pepper. Dip the fish pieces first in the egg, then in the crackers, back into the egg and, finally, into the panko. As you finish with each piece, place the breaded fish on a wire rack set into a baking sheet. Wrap tightly in plastic wrap and refrigerate for 4 to 5 hours. Add 2 to 3 inches of peanut oil to a large, heavy pot set over medium-high heat. Heat the oil to 350 degrees F. In batches, fry the fish until cooked through and golden, about 4 minutes. Drain the fish on a wire rack and season with salt. For the garlic butter bread: Mix together the butter, garlic, salt and pepper until well blended; butter the insides of potato buns with the mixture. Toast the buns until golden. Set the fried fish in a roasting pan and top each piece with a slice of American cheese. Run under the broiler for 30 to 40 seconds, just until the cheese has melted. To assemble, smear the insides of the buns with some Tartar Slaw, and add the fish. Serve with extra slaw on the side. Grate the onion and pickles on a box grater. Transfer to a strainer and squeeze out excess moisture. Combine the grated onions and pickles in a large mixing bowl with the mayonnaise, mustard and cayenne. Mix well and season with salt and pepper. Refrigerate, covered, until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45918,"Herb Cheese Raviolis 1 cup ricotta cheese 2 tablespoons mixed chopped herbs, parsley or basil 1/4 cup grated parmesan Salt and pepper 1 egg, lightly beaten 18 wonton wrappers Water Tomato sauce Basil leaves Instructions: In a small bowl combine ricotta cheese, herbs, parmesan, salt and pepper and egg. Place one teaspoon of cheese mixture in center of wonton wrapper and wet two adjacent sides of square. Fold opposite corners over to form a triangular ravioli. Set on wax paper and repeat process with remaining wrappers. Bring a large pot of water to a boil and season with salt. Reduce water to a simmer and gently add raviolis. Cook for 4 minutes and remove with a slotted spoon to drain. Serve with warm tomato sauce. Garnish with basil leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 45919,"The Pimita One 10-inch round pita, preferably the thin pocket type 3/4 cup Pimento Cheese, recipe follows 1/2 cup chopped cooked bacon 1/2 cup coarsely diced fresh tomato 6 thinly sliced rings red onion 1/2 yellow onion, chopped 1 cup pimentos, chopped
2 1/2 pounds American cheese, shredded (5 cups)
2 1/2 pounds Cheddar, shredded (5 cups)
8 cups mayonnaise
1 1/2 teaspoons hot sauce
1/2 ounce onion powder
Instructions: Preheat the oven to 350 degrees F. Place the pita on a pizza pan and liberally spread the Pimento Cheese on the pita. Evenly sprinkle the cooked bacon over top of the cheese and bake for 10 to 12 minutes. Slide the pita onto a cutting surface, top with the tomatoes and onions. Cut into 6 even slices and serve hot. In the bowl of a food processor, add the onions and pulse until finely minced, almost to a paste. Add the pimentos and pulse once just to combine. In a large mixing bowl combine the pimento mixture, the American cheese, Cheddar, mayonnaise, hot sauce and onion powder, and mix until well incorporated and easily spreadable. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 45920,"Smoky Rubbed Chicken Wings with Honey, Bourbon, and Molasses Sauce 1 cup store-bought spicy barbecue sauce, such as Rattler BBQ Sauce 1 cup tomato ketchup 1/4 cup molasses (not blackstrap) 1/2 cup bourbon, preferably Maker's Mark 1/2 cup honey 2 tablespoons cider vinegar 1/3 cup packed light brown sugar 1 tablespoon kosher salt 1 tablespoon ground coriander seeds 1 tablespoon sweet smoked paprika 1 1/2 teaspoons ground cumin 1 1/2 teaspoons dried thyme 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger 1/2 teaspoon hot red pepper flakes 3/4 teaspoon celery salt 3/4 teaspoon freshly ground black pepper 3/4 teaspoon cayenne pepper 1/4 teaspoon dry mustard 1/4 teaspoon garlic powder 5 1/2 pounds chicken wingettes (see Cook's Note) Instructions: To make the sauce: Bring all of the ingredients to a boil in a medium saucepan over medium-high heat, whisking often. Reduce the heat to medium-low and simmer, whisking occasionally to discourage scorching, until lightly thickened and reduced by about one-quarter, about 30 minutes. Remove from the heat and let cool. (The sauce can be covered and refrigerated for up to 2 weeks.) To make the rub: Whisk all of the ingredients together in a small bowl. Put the wingettes in a very large bowl and toss with the rub. Divide the wingettes among two 1-gallon self-sealing plastic bags, seal, and refrigerate for at least 4 hours or overnight. Position racks in the top third and center of the oven and preheat the oven to 400 degrees F. Line two 18-by-13-inch half-sheet pans with aluminum foil for easy cleanup. Spread the wingettes out on the baking sheets, spacing them well apart. Roast the wingettes, turning the wings over and switching the positions of the baking sheets from top to bottom and front to back halfway through cooking, until the wings are crisp and cooked through, about 40 minutes. During the last 5 minutes, brush the wings with some of the sauce. Remove the wings from the oven. Position a broiler about 8 inches from the source of heat and preheat the broiler on high. In batches, broil the wings to caramelize the sauce in spots, about 3 minutes. Serve hot, with any leftover sauce passed on the side. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 45921,"Steak Bites with Spicy Blue Cheese Cream 2 pounds rib-eye steaks, cubed into bite-size pieces 2 tablespoons salted butter, melted, plus 2 tablespoons for the sauce
1 tablespoon steak seasoning
2 teaspoons chopped fresh rosemary
2 cloves garlic, minced
Kosher salt and freshly ground black pepper 1 cup heavy cream
1/4 cup crumbled blue cheese
2 tablespoons prepared horseradish
2 tablespoons chopped chives
Instructions: Heat a heavy-bottomed skillet over medium-high heat. Toss together the steak, melted butter and steak seasoning in a bowl. Add to the skillet and cook until nicely seared on all sides, 4 to 5 minutes total. Remove the steak bites to a plate to rest and return the skillet to the heat. Lower the heat to medium and add the remaining 2 tablespoons butter to the skillet. Stir in the rosemary, garlic and a pinch of salt. Cook for 1 minute, until the garlic is heated through and no longer raw. Add the cream and bring it to the boil. Reduce the heat to low and simmer, then stir in the blue cheese, horseradish, 1 tablespoon of the chives and black pepper to taste. Transfer to a serving bowl. Place the steak bites on a platter with toothpicks, with the sauce on the side. Garnish the plater with the remaining chives before serving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 45922,"Fregola Salad with Fresh Citrus and Red Onion 1/2 cup extra-virgin olive oil 1 orange, zested 8 cups chicken broth 1 pound fregola pasta (or orzo) 1 orange 1 pink grapefruit 1 small red onion, thinly sliced 1/2 cup chopped fresh mint leaves 1/4 cup chopped fresh basil leaves 1/2 tablespoon fennel seeds, lightly toasted 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper Instructions: For the orange oil: Combine the olive oil and the orange zest in a small bowl and set aside. For the salad: Bring the large saucepan of chicken broth to a boil over high heat. Add the fregola pasta and cook until tender but still firm to the bite, stirring occasionally, about 10 to 12 minutes. Drain pasta onto a large baking sheet. Spread to a single layer and let cool for 10 minutes. Meanwhile, using a small knife cut the skin off the orange and grapefruit. Over a large bowl, cut out the segments of the citrus flesh and catch the juices. Add the onion, mint, basil, fennel seeds, salt, pepper, and cooled fregola pasta. Add the reserved orange oil to the pasta. Toss all the ingredients together and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 45923,"Roasted Winter Vegetables 1 pound carrots, peeled 1 pound parsnips, peeled 1 large sweet potato, peeled 1 small butternut squash, peeled and seeded (about 2 pounds) 3 tablespoons good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped flat-leaf parsley Instructions: Preheat the oven to 425 degrees F. Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small. Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula. Sprinkle with parsley, season to taste, and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45924,"Shrimp Rolls Juice of 1 lemon 3/4 cup mayonnaise
1 tablespoon white vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds cooked shrimp, peeled, tails removed and cut in half crosswise 2 celery stalks, finely diced
2 scallions, thinly sliced
4 top-split hot dog rolls, outsides buttered and toasted
Lemon wedges, for garnish
Instructions: Mix the lemon juice, mayonnaise, vinegar, mustard, sugar, salt and pepper in a large bowl. Stir in shrimp, celery and scallions. Evenly divide the shrimp mixture among the hot dog rolls and serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45925,"Mushroom Consomme 1/2-ounce dried Porcini mushrooms, broken up into pieces 2 peeled garlic cloves, chopped 1 quart cold homemade chicken stock (see recipe below), thoroughly degreased Salt and freshly ground black pepper 1 cup cold water 3 egg whites Thinly sliced cultivated stemmed mushrooms or Enoki, for garnish Radish or other sprouts, for garnish Instructions: Combine Porcini mushrooms, garlic and chicken stock and simmer for 30 minutes. Season to taste with salt and pepper. Meanwhile beat water with egg whites, and gradually, in a thin steady stream, ladle half of the mushroom broth into the egg whites. Pour the mixture back into the saucepan and set over moderate heat. As the broth reaches the simmer, stir it continuously with a whisk. When the simmer is reached, stop stirring; the egg whites should have mounted to the surface in a frothy \cap. Gently move the saucepan to the side (half off heat) so that the edge of the liquid is barely bubbling. Make a quarter turn of the saucepan every 5 minutes until all parts of broth have had a chance to clarify. Line a wide strainer with a triple layer of washed cotton cheesecloth. Set the strainer over a deep saucepot (so that bottom of strainer remains above surface of liquid). Carefully ladle stock and egg white cap into cheesecloth, disturbing egg whites as little as possible. Towards the end of straining, as cheesecloth gets full, the liquid will pass down more slowly. Just lift the cheesecloth gently so liquid can drain through an unused section of it. Let cheesecloth and egg whites sit over saucepan undisturbed for 5 minutes. When ready to eat, reheat consomme in a clean saucepan; adjust seasoning and ladle it out. Garnish with raw mushroom slices and radish sprouts. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 45926,"Tamarind Glazed Duck Tacos with Grilled Pineapple Relish and Pickled Onions 1/2 cup honey 1/2 cup tamarind concentrate 1/4 cup fresh lime juice 8 cloves roasted garlic 6 stemmed dried guajillo chiles, soaked in boiling water for 30 minutes Kosher salt and freshly ground black pepper 4 Magret duck breast halves, about 8 ounces each, trimmed of excess fat 8 corn tortillas, warmed, for serving Pineapple Relish, recipe follows Pickled Red Onions, recipe follows Fresh cilantro leaves, for serving 1 golden pineapple, peeled, cut into 1-inch-thick slices Canola oil Kosher salt and freshly ground black pepper 4 large green onions (green and pale green parts), thinly sliced 2 small serrano chiles, minced, with or without seeds Juice of 1 lime 2 to 3 tablespoons canola oil 1/4 cup chopped fresh cilantro 1 large red onion, peeled, halved and cut into 1/8-inch-thick slices 1/2 teaspoon dried Mexican oregano 1 cup fresh lime juice 1/2 cup distilled white vinegar 1 tablespoon sugar 2 teaspoons kosher salt Instructions: Combine the honey, tamarind concentrate, lime juice, garlic and chiles in a saucepan, bring to simmer and cook for 15 minutes. Remove from the heat and let cool for 10 minutes. Transfer to a food processor, season with salt and pepper and process until smooth. Pour into a bowl and let cool. Preheat a charcoal grill for medium-low and medium direct heat, and indirect grilling. Have ready a squeeze bottle filled with water to handle flare-ups. Score the duck breasts with a sharp knife to make a diagonal cross-hatch pattern and sprinkle with salt and pepper. Place the duck on the grill, skin-side down, and cook, uncovered, until the skin is nicely browned, about 15 minutes. If the flare-ups are too great, or the duck browns too quickly, move the duck occasionally over the indirect heat, and then back to direct heat. Once almost all of the fat has rendered and the skin is a deep golden brown, flip the duck over, move over medium heat, brush generously with the tamarind glaze and continue grilling until an instant-read thermometer reaches 140 degrees F for medium-rare, about 5 minutes. Remove the duck to a cutting board, brush with more of the glaze and let rest for 5 minutes before slicing on the diagonal into 1/4-inch-thick slices. Spread some glaze on the corn tortillas. Top with some duck slices, Pineapple Relish, Pickled Onions and cilantro leaves. Preheat a charcoal grill for direct medium-high heat. Brush the pineapple slices with oil and sprinkle with salt and pepper. Grill the pineapple until charred on both sides and just cooked through, about 2 minutes per side. Remove the pineapple, cut into dice and place in a bowl. Add the green onions, serrano chiles, lime juice and 2 tablespoons canola oil and toss. Add the cilantro and toss again. Taste, season with salt and pepper, and add more oil, if desired. Let sit at room temperature for 30 minutes before serving. Combine the lime juice, vinegar, sugar and salt in a small saucepan, bring to a boil and cook until the sugar and salt dissolves. Remove from the heat and let cool for 5 minutes. Pour the liquid mixture over the onions and mix to combine. Top the onions with a small plate to weigh down slightly, cover with foil or plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Combine the onions and oregano in a medium bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45927,"Patti's Potato Salad 3 pounds red-skinned potatoes (20 potatoes), well scrubbed 6 large eggs, hard-cooked 1 red onion, finely chopped 1 green bell pepper, seeded and finely chopped 2 celery ribs, finely chopped 2 teaspoons celery seed 2/3 cup mayonnaise 2 tablespoons yellow mustard 2 tablespoons sweet pickle relish Salt and freshly ground black pepper Paprika Instructions: Place the potatoes in a large pot and add enough salted water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well. Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl. Chop 4 hard-cooked eggs and add to the potatoes, along with the red onion, green pepper, and celery. Sprinkle with the celery seed. Gradually stir in the mayonnaise, mustard, and relish (wear rubber or plastic gloves and use your hands, if you wish), being careful not to smash the potatoes. Season with salt and pepper to taste. Transfer to a large serving bowl. Slice the 2 remaining hard-cooked eggs. Arrange the slices on top of the salad and sprinkle with paprika. Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45928,"Popcorn Sundae ? cup of G.H. Cretors Just the Caramel Corn, or ? cup of G.H. Cretors Chicago Mix for a \sweet and salty\ twist 1 cup of vanilla ice cream 1/4 cup caramel fudge Instructions: Scoop one cup of vanilla ice cream into a bowl. Top with G.H. Cretors Just the Caramel Corn Popcorn. Drizzle melted caramel fudge over popcorn and vanilla ice cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 45929,"Crawfish Chowder with Crawfish Beignets 1/2 cup 1/2-inch diced bacon 2 tablespoons unsalted butter 1/2 cup finely chopped celery 1/2 cup finely chopped white onion 1/2 cup finely chopped green bell pepper 1 teaspoon hot red pepper flakes 1 tablespoon all-purpose flour Two 19-ounce cans diced tomatoes 2 cups low-sodium chicken stock One 1-pound bag crawfish tail meat 2 tablespoons fresh parsley leaves, chopped 1/2 cup finely sliced green onions Salt and freshly ground black pepper Crawfish Beignets, for serving, recipe follows 1 cup peeled crawfish tails 1 tablespoon seafood seasoning, such as Old Bay 6 cups vegetable oil, for deep-frying 1/4 cup finely chopped green onions 2 eggs 1 tablespoon minced garlic 1 teaspoon salt 1 1/2 cups sifted flour, plus extra for rolling 1 teaspoon baking powder 1/2 cup milk Salt and freshly ground black pepper Instructions: In a heavy skillet over medium-high heat, cook the bacon until rendered. Add the butter, celery, onions, bell peppers and red pepper flakes. Cook together, stirring occasionally, until softened. Sprinkle the flour over the bacon and vegetables and stir together well. Cook for an additional 3 minutes. Stir in the tomatoes and chicken stock. Bring to a boil, then simmer, stirring, until thickened slightly. Add the crawfish, parsley and scallions. Season the soup with salt and pepper. Serve with the Crawfish Beignets. Heat the oil in a deep-fryer over medium-high heat to 365 degrees F. In a large bowl, whisk the eggs until frothy. Sprinkle the crawfish tails with the seafood seasoning and add to the eggs. Stir in the green onions, garlic, salt, flour, baking powder and milk. The mixture should be like a thick pancake batter.
Using a large metal tablespoon, drop the beignet mixture into the oil and fry until crispy and golden brown, about 3 minutes. Do this in two batches. Using a slotted spoon, remove the beignets and drain on paper towels. Makes 16 beignets. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 45930,"Mexican Iced Coffee with Almond Milk 1 tablespoon chocolate syrup 1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cl de arbol
1 cup brewed coffee
1/4 cup almond milk
Instructions: To a highball glass, add the chocolate syrup, sugar, cinnamon and cl de arbol and stir to combine. Fill the glass halfway up with ice. Add the coffee and top with the almond milk. Stir to combine. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 45931,"Spicy Ribeyes with Ginger-Orange Grilled Carrots 2 beef Ribeye Steaks Bone-In, cut 1 inch thick (13 to 15 ounces each) 6 large carrots (about 14 ounces), peeled and cut in half lengthwise, then in half crosswise 1 tablespoon vegetable oil Salt 1-1/2 to 2 tablespoons cl garlic sauce (Sriracha) 1 teaspoon ground ginger 2 tablespoons orange marmalade Instructions: 1)Brush carrots with oil. Place steaks in center of grill grid over medium, ash-covered coals; arrange carrots around steaks. Grill steaks, covered, 9 to 13 minutes (over medium heat on preheated gas grill, 9 to 12 minutes) for medium rare (145F) to medium (160F) doneness; turning occasionally. Grill carrots 8 to 11 minutes (for gas grill, times remain the same) or until crisp-tender, turning occasionally. 2)Meanwhile, clne cl garlic sauce and ginger in small bowl. Combine 2 teclns cl garlic sauce mixture and marmalade, reserving remaining mixture for brushing. 3)Combine hot carrots with marmalade mixture; tossing to coat evenly. Brush top of steaks with rcled cl garlic sauce mixture. Remove bones; carve steaks into slices. Season beef and carrots with salt, as desired. Serve beef with carrots. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 45932,"Chocolate Buttercream Cake 2 1/2 cups all-purpose flour 1 1/2 cups good cocoa powder 2 1/4 teaspoons baking soda 1/2 teaspoon kosher salt 1/2 pound (2 sticks) unsalted butter, at room temperature 1 cup granulated sugar 1 cup light brown sugar, packed 3 extra-large eggs, at room temperature 3 teaspoons pure vanilla extract 1 1/2 cups buttermilk, at room temperature 3/4 cup sour cream, at room temperature 3 tablespoons brewed coffee 1 recipe Orange Buttercream, recipe follows Instructions: Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan. In a medium bowl, sift together the flour, cocoa, baking soda, and salt. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended. Pour the batter into the prepared sheet pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting. 2 cups sugar 2/3 cup water 6 extra-large egg whites, at room temperature 1/4 teaspoon cream of tartar 1 1/4 pounds (5 sticks) unsalted butter, at room temperature 2 teaspoons pure vanilla extract 3 tablespoons Triple Sec or other orange liqueur 1 tablespoon orange food coloring Combine the sugar with 2/3 cup water in a medium heavy-bottomed saucepan and, without stirring, bring to a boil. Cover the saucepan and allow the mixture to boil until the sugar dissolves. Uncover and continue boiling until the mixture reaches 240 degrees F on a candy thermometer. Pour the syrup into a heat-proof measuring cup. Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form stiff peaks. With the mixer on high speed, slowly pour the syrup into the egg whites. Continue beating on high speed until the mixture is absolutely at room temperature, about 10 to 15 minutes. With the mixer on medium speed, add the butter, 1 tablespoon at a time, and then add the vanilla and liqueur. (If the mixture becomes runny, the meringue was too warm and the butter melted. Chill slightly and beat again.) Add the food coloring and combine. Yield: 6 cups ","[Merlot, Cabernet Sauvignon, Pinot Noir, Zinfandel]" 45933,"Sunny's Ranch Ants on a Log 16 ounces whipped cream cheese 3 tablespoons sour cream 1 packet Hidden Valley? Original Ranch? Dips Mix 6 stalks celery, trimmed and cut into 3-inch sections 1/2 cup chopped walnuts 1/4 cup golden Raisins 1/4 cup dried cranberries Instructions:

1. Mix the spread. In a bowl add cream cheese, sour cream and Hidden Valley® Original® Ranch Dips Mix. Fold with a rubber spatula until combined.
2. Toast walnuts. In a pan on medium heat add walnuts and toast while tossing until fragrant and a sample is warm throughout, soft and slightly chewy. Remove from heat and allow to cool.
3. Mix toppings and assemble. In a shallow bowl toss walnuts, raisins and cranberries. Fill the concave side of each celery section with the cream cheese spread. Press each \log\ spread-side-down on the topping mixture to get toppings to stick. Serve room temperature with the filled side facing up. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 45934,"Quick and Easy Spaghetti with Marinara Sauce Kosher salt and freshly ground black pepper 1 pound spaghetti One 32-ounce can whole peeled plum tomatoes 3 garlic cloves 1/4 cup extra-virgin olive oil Grated Parmesan, for serving Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions and then drain. While the pasta is cooking, puree the tomatoes with their juice in a blender with the garlic cloves, 1 teaspoon salt, and a few grinds of pepper. Heat the oil in a large heavy skillet over medium-high heat. Careful of it splashing, pour the tomato puree into the hot oil and cook, stirring occasionally, until slightly thickened, about 5 minutes. Add the cooked pasta to the sauce and toss until coated. Season with salt and pepper. Serve with grated Parmesan. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 45935,"Griot De Porc (Fried Pork) One 5-pound pork shoulder, cut into 2- to 3-inch cubes 1 cup sour orange juice
   1 cup white vinegar 3 tablespoons salt
   2 to 3 limes, halved 6 cloves garlic 2 scallions, chopped
   2 Scotch bonnet peppers, chopped 1 red onion, chopped 1 yellow onion, chopped 1 bunch fresh flat-leaf parsley leaves and stems, chopped 1 green bell pepper, chopped
   1 red bell pepper, chopped 1 bunch fresh thyme leaves and stems, chopped Vegetable oil, for frying Instructions: Clean the pork shoulder: Place it in a large bowl and add the sour orange juice, vinegar and salt. Rub each piece of meat with the cut side of the limes and orange juice mixture, then let soak for 5 minutes. Rinse with cold water and set aside. Add the garlic, scallions, Scotch bonnet peppers, red onions, yellow onions, parsley, green bell peppers, red bell peppers and thyme in a food processor until blended into a paste. Season the meat with the paste and let marinate for 10 minutes. In a stock pot, add the meat and 3 cups water. Cover and boil for 35 minutes. Drain all the water. In a deep frying pan, add enough vegetable oil to cover the meat and heat to 350 degrees F. Once the oil is heated, add the pork and fry until brown and crispy, 5 to 7 minutes. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinotage]" 45936,"Neely's Fortune Cookie Sundae 2 cups fresh raspberries 1/4 cup sugar 1 lemon, juiced 1 teaspoon grated ginger 1 pint mango sorbet 10 leftover fortune cookies, 6 crushed into pieces, 4 left whole Whipped cream, for garnish Fresh raspberries, for garnish Instructions: For the sauce: Puree the raspberries with the sugar, lemon juice, and ginger in a food processor. For the sundae: Scoop the sorbet into shallows bowls. Top each serving with some crushed fortune cookies and raspberry sauce. Top with a dollop of whipped cream and a few fresh raspberries. Garnish with the whole fortune cookies and serve. ","[Chardonnay, Moscato, Riesling, Gewrztraminer]" 45937,"Steamed Carrot Cake with Honey Yogurt Frosting 26 ounces plain yogurt (any fat content works) Cheesecloth 2 to 3 tablespoons honey Pinch kosher salt Lemon zest 1 cup packed brown sugar 1 cup plain dry bread crumbs 1 cup buttermilk 3/4 cup molasses 1/4 cup canola oil 1/4 cup applesauce 2 eggs, beaten 1 1/2 cups grated carrots 1 cup dried cranberries 1/2 cup dried figs 1/4 cup slivered candied or crystallized ginger 2 tablespoons grated orange zest 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon nutmeg (grated fresh with whole nutmeg) Orange zest, for garnish
   Instructions: To make the frosting: Empty a carton of plain yogurt (without gelatin or other thickeners), into a strainer lined with a double layer of cheesecloth (or paper coffee filter), and place over a bowl. Cover with plastic wrap, and refrigerate overnight. After about 6 to 8 hours, the yogurt has released about 1 1/4 cups water, and has the consistency of soft cream cheese. Add the honey, to taste, a pinch of salt, and a few gratings of lemon peel. Mix well.
   Preheat an oven to 350 degrees F.
   To make the cake: In a large mixing bowl, combine the brown sugar, bread crumbs, buttermilk, molasses, oil, applesauce, beaten eggs, carrots, cranberries, figs, ginger and orange zest. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg. Add the dry ingredients to the wet ingredients, and stir until just combined. Don't over stir. Pour the batter into a well-greased pudding mold or heatproof bowl, and cover tightly. (You can also use leftover tin cans, like a large tuna can, for example). Immerse in a water bath to come 1/3 way up the sides of your mold. Cover with a lid or tin foil. Steam for 1 1/2 hours in the oven.
   Slather the yogurt frosting over the warm cake. Garnish with fresh grated orange zest right on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 45938,"Creamed Collard Greens 4 bunches collard greens, tough stems and ribs removed 4 tablespoons (1/2 stick) unsalted butter 3 cloves garlic, minced 3 large shallots, minced 2 cups heavy cream Pinch freshly grated nutmeg Kosher salt and freshly ground black pepper 1/2 cup grated Parmesan Instructions: Fill a very large pot three-quarters full with water and bring to a boil. Add the collard greens to the water and make sure they are all well submerged. Return the water to a boil and simmer until the greens are tender and bright green, 10 to 15 minutes. Drain the greens and run under cold water to stop the cooking. Drain the greens well, squeezing out excess water with your hands or by placing in a kitchen towel and squeezing. Chop the greens finely and set aside. Melt the butter in a skillet or Dutch oven large enough to hold all of the greens. Add the garlic and shallots and cook over medium heat until softened but not browned, 4 to 6 minutes. Add the cream and bring to a simmer, stirring occasionally. Cook until reduced by half, about 25 minutes - watch carefully as the cream can quickly boil over! Add the greens and toss until warmed through. Season generously with nutmeg, salt and pepper. Add to a serving dish and sprinkle with the Parmesan. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45939,"Spaghetti Tossed with Butternut Squash and Sage Butter 1 medium butternut squash, peeled and seeds removed, cut into 1/2-inch cubes 1 tablespoon olive oil
   Salt and freshly ground black pepper
   1 pound spaghetti 8 tablespoons (1 stick) unsalted butter 6 cloves garlic, sliced thinly
   1 cup loosely packed fresh sage, chopped 1/2 cup hazelnuts, toasted and chopped
   Grated Parmesan, for serving
   Instructions: Preheat the oven to 400 degrees F. Put the butternut squash on a baking sheet, toss with the olive oil and season heavily with salt and pepper. Roast until very tender, about 30 minutes. Reserve. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions. Meanwhile, melt the butter in a saucepan over medium-low heat. Add the garlic and cook until fragrant, about 5 minutes. Add the sage and cook until crisp, about 2 minutes. Add the roasted butternut squash and hazelnuts and toss to combine. Drain the pasta, add it to the saucepan and mix well to evenly incorporate all the ingredients. Season with salt and pepper. Sprinkle with Parmesan and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 45940,"Easy Pastry Shop Apple Tart 1/2 cup butter 1/3 cup sugar 1/2 teaspoon vanilla extract 1 cup all-purpose flour 8 ounces cream cheese, softened 1/4 cup sugar 1 egg 1/2 teaspoon vanilla extract 3 apples, peeled and thinly sliced 1/2 teaspoon cinnamon 1/4 cup sugar 1/4 cup slivered almonds or chopped walnuts Instructions: Preheat the oven to 400 degrees F.
   Make the crust: Cream the butter and sugar. Stir in the vanilla. Finally, mix in the flour to make a smooth dough. Alternately, put the butter, sugar, vanilla, and flour in the food processor and pulse to crumbs. Pour them into your pan and press into place. Press into the bottom of an 8-inch springform pan, giving it about a 1-inch rim. Bake 15 minute, or until lightly golden. Remove the tart shell from the oven.
   While the crust bakes, beat together the cream cheese, sugar, egg and vanilla for the cream filling until smooth. Make the topping by tossing the apple slices with the cinnamon, sugar, and nuts.
   Remove the tart shell from the oven. Spread over the cream mixture. Arrange the apple slices on top, and then scatter over the nuts. Bake until the apples are tender and golden, about 40 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45941,"Sensational Chicken Noodle Soup 4 cup Swanson? Chicken Broth (Regular, Natural Goodness? or Certified Organic) Generous dash ground black pepper 1 medium carrot, sliced (about 1/2 cup) 1 stalk celery, sliced (about 1/2 cup) 1/2 cup uncooked extra wide egg noodles 1 cup shredded cooked chicken or turkey Instructions: Heat the broth, black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil. Stir the noodles and chicken into the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender. Asian Soup: Add 2 green onions cut into 1/2-inch pieces, 1 clove garlic, minced, 1 teaspoon ground ginger and 2 teaspoons soy sauce. Substitute uncooked curly Asian noodles for egg noodles. Mexican Soup: Add 1/2 cup Pace Chunky Salsa, 1 clove garlic, minced, 1 cup rinsed and drained black beans and 1/2 teaspoon chili powder. Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for the noodles, adding them just before serving. Italian Tortellini Soup: Add 1 can (about 14 1/2 ounces) diced tomatoes, drained, 1 clove garlic, minced, 1 teaspoon dried Italian seasoning, crushed and 1 cup spinach leaves. Substitute 1/2 cup frozen cheese tortellini for egg noodles. Serve with grated Parmesan cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 45942,"Zesty Lemon Green Beans Kosher salt and freshly ground black pepper 2 pounds green beans, trimmed
   2 tablespoons extra-virgin olive oil
   2 cloves garlic, thinly sliced 2 tablespoons balsamic vinegar reduction
   Zest of 1 lemon
   Instructions: Fill a large skillet one-quarter full with water, add 1 tablespoon salt and bring to a boil. Add the green beans, cover and simmer until bright green but still slightly hard, 3 to 5 minutes. Drain and set aside. Heat the olive oil in the same skillet over medium-high heat. Add the garlic and saute until fragrant, 30 seconds. Add the green beans; saute for 2 minutes. Add the balsamic reduction and 1/4 teaspoon salt and pepper. Toss the beans to coat, then cook for 1 minute more. Transfer to a platter and sprinkle with the lemon zest. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 45943,"Lizzie's Chicken Cutlets Four 6- to 8-ounce boneless, skinless chicken breasts 1/2 cup all-purpose flour 1 1/2 teaspoons garlic powder 4 teaspoons sweet paprika 2 teaspoons yellow curry powder Kosher salt and freshly ground black pepper 1 1/2 cups panko breadcrumbs 3 large eggs, beaten 2 tablespoons grainy mustard Olive oil, for cooking Instructions: Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Cut each chicken breast in half lengthwise, so you have thinner chicken cutlets. Cover the chicken breasts with plastic wrap and gently pound out to an even thickness, about 1/4 inch. To a mixing bowl, add the flour, garlic powder, 2 teaspoons paprika and 1 teaspoon curry powder. Season with salt and pepper and whisk to combine well. To another mixing bowl, add the breadcrumbs, remaining 2 teaspoons paprika and remaining teaspoon curry powder. Season with salt and pepper and whisk to combine well. Whisk together the eggs and mustard in another mixing bowl. Place a large cast-iron pan on the direct-heat side of the grill to preheat. Sprinkle the chicken with salt and pepper on both sides. Dredge the chicken in the flour, then the egg, then the breadcrumb mixture, shaking off any excess in between. When the pan is hot, add enough olive oil so that it\u2019s 1/2-inch deep. Bring the oil to 350 degrees F, then add half the chicken, leaving plenty of space in between. Cook the chicken until golden brown, then flip and brown on the other side, 3 to 4 minutes per side. Remove the chicken to a cooling rack set over a baking sheet to drain off any extra oil. Repeat with the remaining chicken, adding additional olive oil to the pan, if needed. Serve and enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 45944,"Kid-Friendly Chocolate Chip Cookie Recipe 2 cups plus 3 tablespoons all-purpose flour 3/4 teaspoon kosher salt 3/4 teaspoon baking soda 2 sticks unsalted butter, at room temperature 1 cup granulated sugar 1/3 cup dark brown muscavado sugar 2 large eggs 1 1/2 teaspoons pure vanilla extract 1 (5-ounce) block semisweet chocolate, chopped into chunks (recommended: Callebaut) Instructions: Preheat the oven to 375 degrees F. Line baking sheet with parchment paper or silicon pads.
   Whisk together the flour, salt and baking soda in a large bowl.
   Place the butter in the bowl on an electric stand mixer fitted with paddle attachment and beat until smooth, about 1 minute. Add the sugars and continue mixing, scraping down the sides and bottom of the bowl until light and fluffy, about 2 minutes longer.
   Add the eggs, 1 at a time, and the vanilla extract, beating until incorporated. Add half of the flour and mix until just incorporated. Add the remaining flour, again mixing until just combined. Remove the bowl from the stand and fold in the chocolate chunks.
   Using a small ice cream scoop, spoon the dough onto a baking sheet, leaving at least 2 inches between each cookie and bake on the middle rack until the cookies are lightly golden brown and still soft in the middle, about 11 minutes. Let cookies rest for 2 minutes on the baking sheet before removing them to a baking rack with a wide metal spatula. Let the cookies cool on the baking rack for a few minutes before eating. Repeat with remaining dough. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45945,"Barbecued Ribs with Peanut-Chipotle Sauce and Tomatillo Corn Salsa 2 cups soy sauce 1 cup water 4 tablespoons chopped ginger 3 cloves garlic coarsely chopped 2 racks of pork ribs 2 tablespoons unsalted butter 1/2 cup finely diced onion 2 cloves garlic, finely diced 6 plum tomatoes, coarsely chopped 1/4 cup ketchup 2 tablespoons Dijon mustard 2 tablespoons dark brown sugar 2 tablespoons honey 1 teaspoon cayenne 1 tablespoon ancho cl powder 1 tablespoon paprika 1 tablespoon Worcestershire sauce 1/2 cup smooth peanut butter 1/4 cup soy sauce 1 tablespoon rice wine vinegar 1 tablespoon pureed canned chipotle 8 medium tomatillos, husked and coarsely chopped 1 tablespoon finely diced red onion 1 small jalapeno, finely minced 2 tablespoons fresh lime juice 2 tablespoons olive oil 3/4 cup fresh corn kernels Salt and freshly ground pepper Instructions: Combine the soy sauce, water, ginger and garlic in a medium saucepan and bring to a boil. Turn off heat and let cool. Place ribs in a large roasting dish. Cover with the marinade and let marinate in refrigerator for 24 hours. In a large saucepan, over medium high heat, heat the butter and sweat the onion and garlic until translucent. Add the tomatoes and simmer for 15 minutes. Add the next 8 ingredients and continue cooking for 20 minutes. Puree the mixture in a food processor, pour into a bowl and whisk in the peanut butter, soy sauce, vinegar and chipotle. Preheat grill. Remove ribs from marinade. Grill the ribs turning and brushing with the sauce until cooked through. Combine all ingredients in a small bowl. ","[Cabernet Sauvignon, Zinfandel, Syrah, Tempranillo]" 45946,"Braised Red Cabbage 3 tablespoons butter Salt and pepper 1 small onion, thinly sliced 1/2 cup cider vinegar 1 granny smith apple, peeled, cored and chopped 1 cup water 1 small head red cabbage, finely shredded 1 tablespoon brown sugar Instructions: Melt butter in heavy pot over medium heat. Add onion and cook for 3 minutes. Add apple and cook for 2 minutes. Add in cabbage and stir to coat. Season and add vinegar, water and brown sugar. Bring to a simmer and cover. Reduce heat to medium and cook for 15-20 minutes until cabbage is tender. Add more water if necessary. Serve hot. ","[Riesling, Gewrztraminer, Pinot Gris, Moscato]" 45947,"Turkey and Stuffing Quiche One 9-inch frozen pie shell 1 cup crumbled leftover stuffing 1 cup chopped leftover turkey 1 cup shredded sharp Cheddar 1/4 cup parsley leaves, roughly chopped Kosher salt and freshly ground black pepper 1 1/4 cups half-and-half 3 large eggs 1/4 teaspoon freshly grated nutmeg Kosher salt and freshly ground black pepper Instructions: Par-bake the crust according to package directions. Let cool slightly before adding the filling. Sprinkle the stuffing and turkey in the par-baked shell. Top with the Cheddar and parsley. Season with a little salt and pepper. Whisk together the half and half, eggs, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 45 minutes. Let cool at least 30 minutes before serving warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45948,"Grilled French Toast Four 1 1/2-inch-thick slices French bread 1 cup marshmallow creme
   1 cup chocolate-hazelnut spread
   1/2 cup semisweet chocolate chips
   1/4 cup half-and-half
   1 tablespoon honey
   1 teaspoon ground cinnamon
   3 large eggs
   Nonstick cooking spray, for the grill pan
   12 strawberries, halved
   1 jar caramel, for serving Bittersweet chocolate, for shaving
   Warm maple syrup, for serving Instructions: Preheat a grill pan or grill on medium heat. Make a pocket in each slice of bread and set aside. In a medium bowl, mix together the marshmallow creme and hazelnut spread until smooth, then stir in the chocolate chips. Fill each pocket with some of the spread. Whisk together the half-and-half, honey, cinnamon and eggs in a shallow dish. Dip each bread slice in the batter and set aside. Lightly spray the grill pan with cooking spray. Grill the French toast until well-marked and crisp, being careful not to burn it, 2 to 3 minutes on each side. Meanwhile, place the strawberries cut-side down on the grill pan and grill until slightly cooked, 1 to 2 minutes. Set aside. Transfer the French toast to individual plates, drizzle with caramel, shave over chocolate, top with grilled strawberries and serve alongside the warm syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45949,"Fresh Fig Preserves Recipe | How to Make Fig Preserves 2 teaspoons grated orange zest (2 oranges) 1/2 cup freshly squeezed orange juice
   3 3/4 cups sugar
   1 vanilla bean, split lengthwise
   2 pounds fresh ripe purple figs, stems removed and halved lengthwise
   Instructions: Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 45950,"Chocolate Egg Cream Cupcakes 1/4 cup unsweetened cocoa powder 1/4 cup chocolate syrup 2/3 cup all-purpose flour 1/3 cup granulated sugar 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/4 cup vegetable oil 1 large egg 2 tablespoons whole milk 1/2 teaspoon vanilla extract 1 ounce milk chocolate, chopped 6 tablespoons unsalted butter, cut into pieces, at room temperature 1/2 teaspoon vanilla extract 2 cups confectioners' sugar 1/4 cup whole milk 2 tablespoons unsweetened cocoa powder 2 pinches of salt 2 tablespoons malted milk powder Small pretzel rods, for topping Instructions: Make the cupcakes: Preheat the oven to 350 degrees F. Line a 6-cup muffin pan with paper liners. Whisk the cocoa powder with 1/3 cup hot water in a bowl. Whisk in the chocolate syrup until smooth; let cool slightly. In a large bowl, whisk the flour, granulated sugar, baking soda, baking powder and salt. Whisk the vegetable oil, egg, milk and vanilla into the cocoa mixture until smooth, then fold into the flour mixture until just combined. Divide among the muffin cups. Bake until a toothpick comes out clean, 18 to 20 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely. Make the frosting: Put the chocolate in a microwave-safe bowl; microwave on 70 percent power in 30-second intervals, stirring, until melted. Let cool slightly. Beat the butter, vanilla and confectioners' sugar with a mixer on medium-high speed until fluffy. Add 3 tablespoons milk; beat until smooth, 3 minutes. Remove half of the frosting to a separate bowl; add the cocoa powder, melted chocolate and a pinch of salt and beat until fluffy, 2 minutes. Mix the remaining 1 tablespoon milk and the malted milk powder in a cup, then add to the plain frosting; add a pinch of salt and beat until fluffy, about 2 minutes. If the frosting is too soft, cover and chill until it is firm enough to pipe. Frost the cupcakes (see below) and top with pretzel rods. How to swirl the frosting: Put the 2 frostings in separate pastry bags (or zip-top bags). Snip off the tips. Position side by side in another pastry bag fitted with a large star tip. Pipe the frosting onto the cupcakes in a spiral motion to create a swirl. ","[Merlot, Cabernet Sauvignon, Pinotage, Malbec]" 45951,"Prickly Pear Syrup 2 1/2 pounds prickly pears 1/2 cup water 1 cup sugar 1 bunch fresh mint 1 cinnamon stick 1 vanilla bean, split lengthwise Instructions: With the tip of a sharp knife, scrape off the thorns of the prickly pears. Cut off the ends of the fruit and then make a lengthwise slit through the skin and peel off and discard the skin. Repeat with the remaining fruit. Cut the fruit into large pieces, transfer to a food processor and process until pureed. Strain through a fine sieve. There should be approximately 2 cups of liquid. In a saucepan, combine the prickly pear puree, water, sugar, mint, and the cinnamon stick. Be sure to scrape the seeds from the vanilla, and then put both the seeds and the pod into the pan. Bring the mixture to a boil over medium heat stirring to dissolve the sugar. Reduce the heat to a simmer and cook uncovered for about 20 minutes. Taste to make sure that the flavors are balanced. Strain through a fine mesh sieve. Use the syrup to ladle over fresh fruits. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 45952,"Asparagus with Hollandaise 1 bunch asparagus (about 1 pound) Kosher salt and freshly ground black pepper 1 large egg yolk 1 1/2 teaspoons freshly squeezed lemon juice Pinch cayenne pepper plus more for sprinkling (optional) 4 tablespoons (1/2 stick) unsalted butter Instructions: Hold both ends of a stalk of asparagus and bend it until it snaps. Then use a knife to trim the remainder of the bunch to match. Discard the trimmed stems. Bring a pot of generously salted water to a boil. Add the asparagus and cook, uncovered, until tender, 4 to 6 minutes depending on the thickness. Drain in a colander. Meanwhile, put the egg yolk, lemon juice and cayenne in a blender. Pulse a couple times to combine. Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up. Transfer the asparagus to a plate. Pour the sauce over the top of the asparagus, sprinkle with more cayenne if desired and serve right away. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45953,"Meat Sauce 3 pounds ground beef (I used ground round) 2 pounds sausage 3 tablespoons olive oil
2 large yellow onions, diced
2 green bell peppers, seeded and diced
6 cloves garlic, minced
1 cup white wine or stock (your choice)
Two 28-ounce cans crushed tomatoes
One 24-ounce jar good store-bought marinara sauce (you can use another jar if you like the sauce to be more saucy than meaty)
One 15-ounce can crushed tomatoes
One 6-ounce can tomato paste
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon ground oregano
1 teaspoon ground thyme
1/4 teaspoon crushed red pepper, optional 4 bay leaves
1/4 cup finely minced fresh parsley or 3 tablespoons parsley flakes, plus more for serving
1 whole rind from 1 wedge Parmesan, optional 1/2 cup grated Parmesan, optional, plus more for serving 2 pounds spaghetti, cooked al dente and tossed with olive oil, for serving Garlic-cheese bread, for serving Instructions: In a large pot over medium-high heat, brown the ground beef and sausage until totally browned. Remove the meat from the pot with a slotted spoon and put it into a bowl. Set aside. Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the onions and bell peppers. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute. Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add the crushed tomatoes, marinara sauce and tomato paste. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper if using and bay leaves. Stir, and then add the cooked ground beef and sausage and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid. After an hour, add the minced parsley and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving. Serve a big bowl of oiled noodles and the meat sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 45954,"Cookie Butter 12 gingersnaps, roughly crushed 6 whole graham crackers, roughly crushed 5 shortbread cookies, roughly crushed 3 tablespoons cold water 1/4 cup sugar 1/2 teaspoon pure vanilla extract Pinch of ground cinnamon 1/2 cup coconut milk Instructions: Combine the gingersnaps, graham crackers and shortbread in a food processor until finely ground. Add the cold water and pulse until combined. Let sit 10 minutes. Add the sugar, vanilla and cinnamon to the cookie mixture. With the machine running, slowly drizzle in the coconut milk and blend until smooth. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 45955,"Spaetzle 3 cups all purpose flour 1 teaspoon salt 6 large eggs 4 tablespoons water, or as needed 2 tablespoons unsalted butter Salt and freshly ground pepper Instructions: In a large mixing bowl combine the flour and salt and make a well in the center. Whisk the eggs with the water and pour them into the well. By hand or with a wooden spoon, begin whisking the egg mixture, drawing in a little flour each time you whisk, until you have a thick, wet doughy mixture. Continue working the dough, picking it up as you whisk to incorporate air into the mixture and make it a little bubbly. It should be a thick, \dropping\ consistency. There are several ways to form spatzle. The old-fashioned German way is to use a cutting board: spread the dough flat on the board, then with a flat spatula, cut little ribbons off the edge and push them into rapidly boiling salted water. Or, use a spatzle press, similar to a potato ricer but with less holes, it in fact looks like a giant garlic press. The idea is to push the dough through holes about 3/8 inches in diameter and let them fall into the boiling water - a colander with large holes will work well. If using a colander, use a large metal spoon to push the mixture through the holes. When the spatzle rise to the surface of the boiling water, give them a gentle stir and cook for about 20 seconds more, then drain briefly in a clean colander before tossing with butter, salt, and pepper. Serve immediately. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 45956,"Potato Pancakes with Chunky Granny Smith Applesauce and Cinnamon Creme Fraiche 1 small onion, peeled 1 large baking potato (about 1 pound), peeled 1/4 cup all-purpose flour 1 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 1 large egg, lightly beaten Pinch baking powder Canola oil, for frying Chunky Granny Smith Applesauce, recipe follows Cinnamon Creme Fraiche, recipe follows 3 to 6 tablespoons granulated sugar (depending on how sweet or tart you want it) 1/2 teaspoon ground cinnamon 5 Granny Smith apples, peeled, cored and cut into large dice 1 cup creme fraiche 1 teaspoon ground cinnamon Instructions: On a box grater, coarsely shred the onion and potato. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again. Put the potatoes in a large bowl, add the flour, salt, pepper, baking powder and egg, and gently fold to combine. In a large cast-iron skillet, heat 2 tablespoons oil until shimmering. Drop heaping tablespoons of the potatoes into the skillet and flatten them with the back of the spoon. Cook the pancakes over moderately high heat until the edges are golden, 1 1/2 to 2 minutes. Flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potatoes, adding more oil to the skillet as needed. Serve the potato pancakes topped with Chunky Granny Smith Applesauce and a small dollop of Cinnamon Creme Fraiche. Cook's Note: Reheat the pancakes in a single layer on a cookie sheet in a 400 degree oven until they're crisp again. If you undercooked them a bit or didn't get the browning on them you'd hoped for, you can compensate for this in the oven. To a large pot, combine 1 cup water, sugar, cinnamon, lemon zest, and apples. Bring to a boil over medium heat and cook until soft, 8 to 10 minutes. Taste for sweetness and add more sugar if desired. Coarsely mash to a chunky consistency. Let cool to room temperature.; Whisk together creme fraiche and cinnamon, cover and refrigerate for at least 30 minutes to allow the flavors to meld.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 45957,"Chocolate Peppermint Ice Cream Cake 1 stick plus 3 tablespoons unsalted butter 1 2/3 cups semisweet chocolate 2 (9-ounce) packages chocolate wafer cookies (about 80 cookies) 3/4 cup heavy cream 1/2 cup light corn syrup 1 cup semisweet chocolate 8 cups (1.75 quarts) premium vanilla ice cream, slightly softened in refrigerator for 20 minutes 1 cup coarsely crushed red and white striped hard peppermint candies 1 teaspoon peppermint extract Candy Brittle, recipe follows 2 1/4 cups sugar 2 tablespoons plus 2 teaspoons light corn syrup 2 cups assorted candies (hot cinnamon candies, after dinner mints, candy cane pieces, sliced spice drops) Instructions: For the crust: Cut the butter into pats and add to a medium heatproof bowl along with the chocolate chips. Place the bowl over 1 inch of simmering water, making sure the bowl doesn't touch the water. Once the butter and chocolate start to melt, stir to combine and remove from the heat. Finely crush the chocolate wafers in a food processor until it becomes a fine meal. In a large bowl, combine the wafer crumbs with the melted chocolate and blend until the crumbs are moistened. Reserve a heaping 1 cup crumb mixture in a small bowl. Press the remaining crumb mixture in the bottom and up the sides of a 9-inch diameter springform pan with 3-inch high sides. Freeze 1 hour. For the glaze: In a large, heavy-bottomed saucepan, bring the cream and corn syrup to a boil over medium heat. Remove from the heat, add the chocolate and whisk until it melts. Set aside to cool until room temperature, about 1 hour. For the filling: Quickly mix the ice cream, crushed candies and extract in a large bowl with a wooden spoon until blended. Put half the ice cream mixture onto the frozen crust and spread out. Evenly scatter the reserved cookie crumbs over the ice cream in the springform pan, pressing the crumbs down gently. Pour half of the chocolate glaze over the cookie crumbles and ice cream Freeze for about 3 hours. When you about ready to repeat the layers, place the glaze back over low heat, just until pourable, but not warm. Remove the springform pan from the freezer and repeat with the remaining ice cream and glaze. Place back into the freezer for at least 3 hours or overnight. Remove the cake from the freezer about 20 minutes before serving for easy removal of the springform sides. Release the pan sides and transfer the cake to a platter. Break off irregular pieces of the Candy Brittle and peel off the foil as you go. Press the brittle upright, candy side out, onto the top and sides of cake. In a small, heavy bottomed saucepan over medium-low heat, cook the sugar, 3/4 cup water and corn syrup until the sugar dissolves. Increase the heat and boil, without stirring, until a candy thermometer registers 300 degrees F, about 15 minutes. Place a 24-inch long sheet of foil on your work surface. Be extremely careful, the syrup is extremely hot. Pour the boiling syrup in wide zigzag lines across the foil. Working quickly and using an oiled offset metal spatula, spread the syrup evenly onto the foil, leaving a 1-inch border. Immediately sprinkle with all the candies, pressing the larger pieces into the syrup to make sure they stick. Be careful not to touch the syrup. Cool completely. ","[Pinot Grigio, Riesling, Moscato, Brachetto]" 45958,"NO RECIPE RECIPE: Chocolate-Dipped Cheesecake Lollipops crushed malt balls crushed toffee chopped roasted and salted peanuts chopped toasted hazelnuts cocoa nibs crushed chocolate-covered espresso beans Instructions: With a melon baller or a very small ice cream scoop, scoop 1 1/2-inch balls of cheese cake and arrange them on a parchment paper lined baking sheet. Secure a lollipop stick into each cheesecake ball and freeze for about 2 hours.
Dip the cheesecake lollipops in the melted chocolate, letting any excess drip off. Then roll the lollipop in any toppings of your choice. Arrange them on parchment paper lined baking sheet to harden for a few minutes. Transfer to a serving platter and serve immediately. ","[Chardonnay, Pinotage, Riesling, Port]" 45959,"Turkey Burgers Extra-virgin olive oil, for the pan 1 onion, cut into 1/4-inch dice Kosher salt 4 scallions, chopped 2 cloves garlic, smashed and finely chopped
1-inch piece fresh ginger, peeled and grated 1 1/2 pounds ground dark meat turkey or 50/50 blend turkey One 8-ounce can water chestnuts, drained and coarsely chopped
1/2 bunch fresh cilantro leaves, finely chopped 1/4 cup soy sauce, plus more to taste 2 tablespoons sambal oelek, plus more to taste 4 sesame burger buns 4 slices Cheddar 1/4 cup mayo 4 slices beefsteak tomatoes 4 slices raw red onion 8 Romaine lettuce leaves Instructions: For the burgers: Coat a large saute pan with olive oil. Add the onions, season with salt and bring to a medium-high heat. Cook the onions, stirring occasionally, until they are soft and very aromatic, 7 to 8 minutes. Add the scallions, garlic and ginger and cook until fragrant, 1 to 2 minutes. Turn off the heat and let cool. In a large bowl, combine the turkey, water chestnuts, cilantro, soy sauce, 1 tablespoon of the sambal oelek and the onion mixture. (Reserve the onion pan to cook the burgers in later.) Using your hands, squish everything together until really well combined. Make and cook a little tester patty to be sure that the turkey is really well seasoned. Re-season if needed. If the burger is missing salt add more soy or just give a little sprinkey dink of salt. When the burger mix is seasoned appropriately, shape it into 4 equal patties. Coat the saute pan with olive oil and heat over medium-high heat. Place the burgers in the pan. Be sure not to crowd the pan, if you need to work in batches go ahead! Cook the burgers for 5 to 6 minutes on each side. Preheat the oven to high broil. Transfer the burgers to a baking sheet lined with a wire rack. Place the buns, cut side up, on the same rack. Transfer to a low rack in the oven and broil until the burgers are cooked through and the buns are toasted, 2 to 3 minutes. Remove the buns from the rack and top the burgers with cheese. Return to the oven and broil until the cheese melts, about 1 minute. Stir to combine the mayonnaise and remaining 1 tablespoon sambal oelek in a small bowl. Schmear each side of the bun lightly with the sambaal mayo. Put a burger on each of the bottom buns and top each burger with a slice of tomato and onion and a piece of lettuce. Close up each burger, give each one a little squish and eat em' up! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45960,"Smoked Turkey And Black-Eyed Pea Salad 2 cloves garlic, minced 4 sprigs fresh thyme 4 tablespoons extra-virgin olive oil 1 10-ounce box frozen black-eyed peas, thawed 1/3 cup sliced bread-and-butter pickles, plus 4 tablespoons pickling liquid 8 ounces smoked turkey leg or breast, skin removed and meat shredded 4 scallions, thinly sliced Kosher salt Cayenne pepper 1 tablespoon Creole or whole-grain mustard 1 cup grape tomatoes, halved 10 cups torn arugula, escarole and/or romaine 2 stalks celery, chopped (with leaves) Instructions: Combine the garlic, thyme and 1 tablespoon olive oil in a nonstick skillet over medium heat and cook until fragrant, about 2 minutes. Add the black-eyed peas and 2 tablespoons pickling liquid and cook until tender, about 10 minutes. Add the turkey and heat through, about 3 more minutes. Remove from the heat and add the scallions, and salt and cayenne to taste. Discard the thyme. Meanwhile, whisk the mustard and the remaining 2 tablespoons pickling liquid in a large bowl. Add salt and cayenne to taste, then gradually whisk in the remaining 3 tablespoons olive oil. Add the tomatoes and toss. Add the arugula, celery and pickles and toss again. Divide among bowls and top with the black-eyed peas and turkey. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 45961,"Sidecar 1 tablespoon fresh lemon juice, plus more for rimming glasses, plus 4 skinny lemon peels 1/2 cup pink sanding sugar
8 ounces good cognac
2 tablespoons superfine sugar
4 ounces orange liqueur, such as Grand Marnier
Instructions: Five minutes prior to serving, fill 4 champagne coupe glasses with ice. When ready to serve, dump the ice and rub the rims of each coupe with lemon juice. Rim half of each glass in the pink sugar. In a cocktail shaker add the cognac, superfine sugar, orange liqueur and lemon juice. Add 1/2 cup crushed ice. Cover and shake vigorously. Use the strainer and pour equal amounts into the coupes. Garnish with the lemon peels. ","[Champagne, Cognac, Orange Liqueur]" 45962,"Minestrone with Spring Greens 3 tablespoons extra-virgin olive oil, plus more for drizzling 4 ounces pancetta, diced 1 large onion, chopped 2 stalks celery, chopped Kosher salt and freshly ground pepper 3 cloves garlic, minced 4 cups low-sodium chicken broth, plus more if needed 1 small piece Parmesan rind, plus grated Parmesan for topping 2 cups frozen lima beans, thawed (about 10 ounces) 1/2 small head escarole, chopped (about 6 cups) 1 cup ditalini (about 4 1/2 ounces) 1 bunch asparagus, tough ends trimmed, cut into thin rounds Instructions: Heat the olive oil in a dutch oven or other large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until lightly browned and tender, 4 to 6 minutes. Add the onion and celery and season with salt and pepper; cook, stirring occasionally, until tender, about 4 minutes. Add the garlic and cook until just softened, about 1 minute. Add the chicken broth, 2 cups water, the Parmesan rind, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Add the lima beans and escarole and cook until the beans are tender and the escarole is wilted, about 3 minutes. Add the ditalini, return to a gentle simmer and cook until the pasta is tender, stirring and scraping the bottom of the pot occasionally to prevent sticking, 8 to 10 minutes. Add the asparagus and cook until just tender, 1 to 2 minutes. The soup should be thick, but if it is too thick, add more water or chicken broth 1/2 cup at a time. Season with salt and pepper and discard the Parmesan rind. Divide among bowls; drizzle with olive oil and top with pepper and grated Parmesan. ","[Barolo, Barbaresco, Chianti, Rioja]

" 45963,"Finnish Crescents 2 cups all-purpose flour, plus more for dusting 2 tablespoons granulated sugar
1/2 teaspoon salt, plus a pinch
1/4 teaspoon baking powder
1/4 cup cold vegetable shortening
6 tablespoons cold unsalted butter, diced
1 teaspoon fresh lemon juice
Heaping 3/4 cup assorted dried fruit (apples, apricots and cherries) Heaping 3/4 cup assorted dried fruit (apples, apricots and cherries)
2 tablespoons honey 1/2 teaspoon ground cinnamon 1 large egg, lightly beaten Coarse sugar, for sprinkling Instructions: Pulse the flour, granulated sugar, 1/2 teaspoon salt and the baking powder in a food processor. Add the shortening and 4 tablespoons butter; pulse until pea-size pieces form. Add the lemon juice and 5 tablespoons ice water; pulse to combine. Gradually pulse in 1 more tablespoon water until the dough clumps together. Turn out onto a sheet of plastic wrap; shape into a disk. Wrap and refrigerate until firm, at least 1 hour. Combine the dried fruit, the remaining 2 tablespoons butter and 1/3 cup water in a microwave-safe bowl. Cover and microwave until softened, about 3 minutes. Let stand 10 minutes, then transfer the fruit and liquid to a food processor. Add the honey, cinnamon and a pinch of salt; pulse to make a paste. Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment. Roll out the dough on a floured surface until 1/8 inch thick. Cut out circles with a 3-inch cookie cutter. Reroll the scraps and cut out more circles. Spoon 1 teaspoon filling onto each circle; brush the edges with the beaten egg. Fold the dough over the filling and press the edges to seal; transfer to the baking sheets. Brush with more beaten egg and sprinkle with coarse sugar; cut slits in the tops. Chill until firm, 15 minutes. Bake, switching the pans halfway through, until the cookies are golden brown, 25 minutes. Let cool completely on the baking sheets. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 45964,"Sunny's Easy PB&J Swirl Bars Nonstick cooking spray, for the pan 3 sleeves (28 crackers) butter crackers 1/3 cup packed light brown sugar 3/4 cup (1 1/2 sticks) salted butter, melted 1 1/2 cups creamy peanut butter 1/2 cup light brown sugar 3 tablespoons unsalted butter, melted 1/2 cup seedless strawberry jam, lightly whisked to loosen Instructions: Make the crust. Spray an 8-inch square metal baking pan with nonstick cooking spray. Line with parchment paper, allowing the parchment to overhang the edges of the pan. Spray again and set aside. In a food processor, pulse the crackers, brown sugar and butter until combined and it resembles wet sand. Remove and press into the bottom of the pan. Refrigerate for an hour. Preheat the oven to 350 degrees F. Make the PB layer: In a stand mixer or with a hand-held mixer, beat the peanut butter, brown sugar and butter in a bowl until smooth. Remove the pan from the refrigerator and spread the peanut butter mixture evenly over the bottom layer. Add the jelly swirl. Drop about 9 dollops of the jam around the pan. Use a skewer or butter knife and drag it through the jam and peanut butter to make swirls. Bake until set, about 30 minutes. Allow to cool completely, then remove from the pan and cut into bars the size of your choosing. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 45965,"30-Minute Grilled Chicken Thighs with Watermelon and Feta Salad 5 large garlic cloves, 4 grated, 1 whole 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for oiling the grill grates Zest and juice of 2 lemons 1 tablespoon dried oregano 4 large bone-in, skin-on chicken thighs (about 2 pounds) 1/2 medium watermelon (about 3 pounds) 1 garden cucumber, peeled (8 ounces) One 4-ounce block feta 1/2 cup pitted kalamata olives Kosher salt and freshly ground black pepper 1/2 baguette, halved length-wise 1/2 cup fresh mint leaves, torn into large pieces Instructions: Prepare a grill for medium heat. Put the grated garlic into a large resealable bag. Add 1/4 cup oil, the lemon zest and juice, oregano and the chicken. Seal the bag tightly and use your hands to vigorously massage the marinade into the chicken, making sure that the chicken is evenly coated. Marinate for at least 10 minutes at room temperature. Meanwhile, remove the rind from the watermelon, cut the flesh into 1-inch cubes and put it in a large bowl. (You should have about 6 cups total.) Quarter the cucumber lengthwise and cut it into 1-inch pieces. Place on top of the watermelon in the mixing bowl. Cut the feta into 1/2-inch cubes, put on top of the cucumber and top with the olives. (Do not mix yet.) Set aside. Remove the chicken from the marinade and place it on a plate. Lightly oil the grill grates. Sprinkle the chicken liberally with salt and pepper and place the pieces skin-side down on the grill, leaving some space between the pieces. Cook until the skin is lightly charred and releases itself from the grill, about 2 minutes. Rotate the chicken about 90 degrees so that the skin won't burn and cook another 2 minutes. Flip and cook 5 minutes longer. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of each thigh registers 165 degrees F, about 5 more minutes. Transfer to a platter and rest for at least 5 minutes.
While the chicken rests, brush the cut sides of the baguette halves with 2 tablespoons oil and sprinkle with salt and pepper. Place the bread cut-side down on the grill until lightly charred and warmed through, about 2 minutes. Halve the remaining garlic clove and lightly rub the cut sides of the garlic onto the hot bread. Halve each piece of baguette.
Scatter most of the mint over the watermelon mixture. Add the remaining 1/4 cup oil and a large pinch of salt and pepper and gently stir to combine. Divide the watermelon salad, chicken and bread among 4 large dinner plates. Garnish with the remaining mint. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 45966,"Bowtie Pasta and Kasha 3 cups farfalle or bow tie pasta 1 cup medium roasted buckwheat groats 1 egg, lightly beaten 2 tablespoons vegetables oil 1 onions, thinly sliced 1 tablespoon white wine vinegar and 2 tab water 1 tablespoon sugar 1 3/4 cups chicken broth Minced dill and dill fronds Instructions: Bring a large pot of salted water to a boil. Mix kasha with the egg until grains are thoroughly coated. Heat oil in a sauce pan. Add onions and cook until they begin to soften, about 2 minutes. Add white wine vinegar and water, cover and cook until onions are tender, about 8 minutes. Uncover and evaporate liquid over high heat; continue to cook until onions are golden. Meanwhile bring chicken broth to a boil. Add pasta to the boiling water. Stir sugar into onions, then add kasha and saute, over low heat until kasha is tender, about 5 minutes to 8 minutes; adjust seasoning. Toss bow tie pasta with chicken broth. Serve kasha over bow tie pasta and serve with dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45967,"Sweet Corn Spoonbread with Smothered Shrimp, Poached Eggs, and Fried Green Tomatoes 2 green tomatoes, cut into 1/2 inch slices 1 cup milk 1 cup cornmeal 1/2 cup flour Salt and pepper 2 tablespoons butter 2 cups fresh milk 3 ears corn, cut off the cob, cut very fine 1/3 cup cornmeal 2 tablespoons butter 2 teaspoons sugar 1 teaspoons salt 2 eggs, beaten separated 2 tablespoons butter 12 shrimp, peeled and deveined 1 sweet Vidalia onion, minced 1 teaspoon garlic, minced 1/4 cup flour 3 cups chicken stock 1/4 chopped parsley 2 quarts boiling water 1 tablespoons white vinegar Pinch salt 2 eggs Instructions: For the Fried Green Tomatoes: Soak tomatoes in milk. Mix cornmeal and flour. Season with salt and pepper and set aside. In a large saute pan over medium-high heat add butter. Dredge tomatoes in a cornmeal until completely covered. Carefully place tomatoes in a saute pan and fry for 2 minutes on each side. Drain on a paper towel; season with fresh cracked pepper. For the Sweet Corn Spoonbread: Preheat oven to 350 degrees F. Bring to a boil one-cup of milk; add corn and cornmeal, stirring constantly, and cook for 5 minutes. Remove from the fire and beat in butter, sugar, salt, and the remaining milk. The cold milk should cool the mixture. Beat egg yolks. In a separate bowl, beat whites until stiff, then fold the stiffly beaten whites into egg yolks. Add to cooled milk mixture. Pour the mixture into a buttered dish and bake for 30 minutes. For the Smothered Shrimp: In a medium saute pan over high heat add butter and saute the shrimp. When the shrimp are slightly pink, add the onions and garlic and saute until translucent. Dust with flour and stir well incorporated to a paste. Add chicken stock 1 cup at a time working, with a wooden spoon. When gravy is formed, season with salt and pepper, and finish with chopped parsley. For the Poached Eggs: Bring water to a boil; add vinegar and salt. Crack 2 eggs and poach for 3 to 4 minutes. Remove with slotted spoon. To Assemble: In a soup bowl, scoop a small amount of spoonbread into the center. Top with poached eggs and garnish with shrimp and chopped parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45968,"Burgers 4 pounds ground chuck 4 andouille sausages, diced 1 orange bell pepper, diced 1 Vidalia onion, diced Worcestershire sauce Grilling seasoning (recommended: Montreal's Grilling Seasoning) Your favorite barbecue sauce About 4 cups sliced mushrooms, sauteed ahead of time 16 slices smoked bacon, cooked ahead of time 8 thick slices smoked Cheddar 8 hamburger buns or 16 slices sourdough toast Instructions: Preheat a grill to medium-high. Combine chuck with diced sausage, pepper, and onion. Portion off enough meat to make a burger, and shape the meat into a bowl to hold the Worcestershire and grilling seasoning. Pour just enough Worcestershire and grilling seasoning into the burger bowl and mix well to combine. Shape into a patty. Repeat with remaining meat mixture to make a total of 8 burgers. Place burgers on the grill. Brush the burgers with your favorite barbecue sauce as they cook. Once they are almost cooked to your desired degree of doneness, divide the following toppings over: the sauteed mushrooms, 2 slices of bacon, and 1 slice of cheese, in that order. Cook just until cheese is melted and toppings are heated through. Serve burgers on a hamburger bun or sourdough toast. ","[Cabernet Sauvignon, Malbec, Zinfandel, Syrah]" 45969,"Chicken Cacciatore 6 red bell peppers Sea salt and freshly ground black pepper 11/2 cups all-purpose flour 2 tablespoons garlic powder 1 tablespoon dried oregano 1 large egg 2 cups milk 1 (3 1/2 pound) whole free range chicken, cut into 8 pieces Extra-virgin olive oil 3 anchovy fillets, mashed 1 teaspoon red pepper flakes 4 garlic cloves, sliced 1 medium onion, chopped 2 large ripe tomatoes, coarsely chopped 1/2 lemon, sliced in paper-thin circles 1 tablespoon capers, drained 1/2 bunch fresh basil, hand-torn (1/4 bunch to flavor the base, 1/4 bunch to finish the dish) 1 cup dry white wine (recommended: Pinot Grigio) 1 cup chicken broth Instructions: Prepare your wood burning brick oven according to manufacturer's directions or preheat a conventional oven to 400 degrees F. Place the peppers on a cookie sheet and season with salt and pepper. Roast the peppers for 15 minutes, turning periodically with tongs, so they are really charred and blistered on all sides. Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins. Pull out the cores and seeds from the peppers and peel off the blackened skins; coarsely chop the peppers into chunks and set aside. Season the flour with the garlic powder, dried oregano, and a fair amount of salt and pepper. Whisk the egg and milk together in a shallow bowl. Dredge the chicken pieces in the flour and tap off the excess. Dip each piece in the egg wash to coat, then dredge again in the flour. Place a large oven-proof skillet over medium heat and pour in about 1/4-inch of oil. Pan-fry the chicken in batches, skin-side down, until crisp, about 5 minutes. Turn the chicken over and brown the other side about 3 minutes longer. Remove the chicken to a side plate; it will not be completely cooked. Carefully pour out the oil from the skillet and add 1/4 cup of clean olive oil. Put the pan back on the stove over medium heat. Add the anchovies, red pepper flakes, garlic, onion, tomatoes, lemon slices, capers, 1/2 of the roasted red peppers, and 1/2 of the basil; season with salt and pepper. This part of the recipe is going to be your base. What we are looking for is a fragrant vegetable pulp, so simmer for about 20 minutes, stirring often, until everything breaks down. Add the remaining roasted peppers and basil. Tuck the chicken into the stew and pour in the wine and chicken broth. Transfer the chicken cacciatore to the hot oven and cook for 20 to 30 minutes until the chicken is cooked. ","[Pinot Grigio, Chianti, Tempranillo, Garnacha]" 45970,"Bananas Foster 3 tablespoons butter 1/4 cup brown sugar 1/2 teaspoon lemon zest 3 bananas, peeled and sliced into 2 thick diagonals 2 tablespoons rum Vanilla ice cream Instructions: Melt butter in skillet and stir in sugar and zest. Cook over medium high heat for 3 - 5 minutes stirring occasionally. When sugar has reached a caramel like consistency add bananas and cook for 3 minutes. Add rum and flambe. Serve over vanilla ice cream. ","[Chardonnay, Moscato, Riesling]" 45971,"Bacon Pinto Beans 1 pound dried pinto beans, picked through 1/2 pound bacon, chopped 1 onion, finely chopped 1 tablespoon chili powder 1 tablespoon Worcestershire sauce 4 cups low-sodium chicken broth Kosher salt 1 tablespoon apple cider vinegar 2 tablespoons chopped fresh chives (optional) Instructions: Put the beans in a large wide pot or Dutch oven and cover with cold water by 1 inch. Bring to a boil, then remove from the heat and let soak 30 minutes; drain and rinse. Return the beans to the pot and add the bacon, onion, chili powder, Worcestershire sauce, chicken broth and 4 cups water. Bring to a simmer over medium-high heat, then reduce the heat to medium and simmer 30 minutes. Add 1 teaspoon salt and reduce the heat to medium low. Cover and simmer, stirring occasionally, 1 1/2 more hours. Partially uncover the pot and continue simmering, stirring occasionally, until the beans are creamy and the liquid is thick, about 30 more minutes. Add the vinegar and chives and season with salt. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 45972,"Venison Bangers and Parsnip Cocoa Nib Mash One 2-pound venison loin, ground 6 ounces pork fatback, ground
1/2 cup breadcrumbs, finely chopped
1/2 cup chicken stock, chilled
1/2 cup dry red wine, chilled
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon mace
1 bunch fresh sage, chopped
Hog casings, soaked in tepid water for at least 30 minutes, for stuffing the bangers Canola oil, for searing 1/2 cup brewed coffee 1/4 cup chicken stock
2 tablespoons toasted pistachios 2 tablespoons all-purpose flour
4 pounds parsnips, peeled and chopped 8 ounces (2 sticks) butter
1/2 large white onion, julienned
4 cups heavy cream
1/4 cup cocoa nibs Instructions: For the bangers: Combine the venison, pork fatback, breadcrumbs, chicken stock, red wine, salt, black pepper, mace and sage in the bowl of a stand mixer and mix on medium speed until well incorporated. Using a sausage-stuffer attachment, stuff the sausage meat into the hog casings. Preheat the oven to 200 degrees F. Sear the bangers on both sides in a hot saute pan with a little canola oil until cooked through and the juices run clear when the bangers are poked with a skewer, 6 to 8 minutes. Remove from the pan and place in the oven to hold. For the pan sauce: Deglaze the pan with the brewed coffee. Add the chicken stock and the pistachios and reduce by half. Whisk in the flour and cook for an additional 2 minutes. For the parsnip cocoa nib mash: Combine the parsnips, 4 ounces (1 stick) of the butter and the onions in a saucepan over medium to medium-low heat. Cook until the parsnips are soft enough to puree, about 20 minutes. In another pot, combine the heavy cream and cocoa nibs and cook on low heat until the flavor of cocoa is in the cream, about 20 minutes. Strain and set aside. In a food processor, combine the parsnips and onions, half of the cream mixture and the remaining 4 ounces (1 stick) of butter and puree. If the mixture is too dry, add more of the cream mixture slowly to achieve the desired consistency; you will likely add an additional 1/4 cup of the mixture. On each plate, place the bangers over a dollop of the parsnip mash and pour the pan sauce over the top. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]

" 45973,"Summer \Sangrito
1 bunch fresh mint or spearmint 1 cup Simple Syrup 1 apple, cored and diced 1 orange, peeled and diced Crushed ice, as needed 1 bottle Spanish rose wine 2 cups club soda 1 cup grapefruit soda (recommended: Hansens) 3 shots white rum Instructions: In a large pitcher, take half of the bunch of fresh mint leaves along with the simple syrup and muddle them together until the oil from mint is released. Add the diced apple and orange, and muddle again. Fill the pitcher with crushed ice. Pour the bottle of wine over the smashed ingredients. Add the club soda and grapefruit soda. Finish the drink with 3 shots of white rum and stir gently. Pour into glasses and garnish with some of the remaining mint leaves. Cheers! ","[Rosado, Cava, Prosecco]

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

1 1/2 pounds flank steak 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt and freshly" 45974,"Grilled New Zealand Lamb Rack with Five Spice Root Vegetable Gratin and Star Anise Demi Glace 1 tablespoon black peppercorns, plus ground pepper 1/4 cup Dijon mustard 1/4 cup soy sauce 1/2 cup red wine 2 sprigs thyme 1/4 cup finely chopped garlic 1/2 cup canola oil 2 lamb racks, about 1 pound each, chine bone removed 2 tablespoons chopped chives, for garnish 1/2 cup fennel bulb, julienned 1 small onion, julienned 1 tablespoon minced garlic 1/2 cup parsnip, diced 1/4-inch 1/2 cup sweet potato, diced 1/4-inch 1/2 cup celery root, diced 1/4-inch 2 cups heavy cream 2 teaspoons five-spice powder 1/2 cup shredded gruyere cheese Salt and black pepper 1 gallon good veal stock 4 sprigs thyme 1 cup red wine 1 cup sliced shallots 2 star anise 2 1/2 pounds veal bones 2 to 3 tablespoons olive oil 2 cups carrots, peeled and sliced 1 1/2 cups onions, roughly chopped Water Instructions: In a small dry skillet, heat the peppercorns over medium heat until fragrant, 4 to 6 minutes. Transfer to a pan large enough to hold the racks and add the mustard, soy sauce, red wine, thyme, garlic, and oil. Mix, add the racks, and turn to coat them. Marinate in the refrigerator, turning occasionally, at least 8 hours and preferably overnight. Prepare an outdoor grill or preheat the broiler. Season the lamb with the salt and pepper and grill over high heat, or broil, turning once, until brown and crisp, 12 to 15 minutes. Let rest 3 minutes before slicing. Five Spice Root Vegetable Gratin: In a hot medium skillet, saute the fennel, onion and garlic until slightly translucent. Add the parsnip, sweet potato and celery root and sweat for about 4 minutes. Add the heavy cream and five-spice powder and simmer for about 10 minutes, until the vegetables are al dente. Season with salt and pepper. Portion the vegetable mix into 4 (4-ounce) oven-proof ramekins, and cover with the shredded cheese. Bake in a 350 degree oven for 10 minutes, or until the tops are brown and bubbly. For the Star Anise Demi-Glace: In a medium stockpot, saute the shallots until well caramelized and deglaze with the red wine. Reduce the wine by 3/4, add the stock, thyme and star anise. Bring to a gentle simmer, and continue simmering for approximately 2 hours, until the stock is reduced by about 90 percent. Season with salt and pepper and strain. For the Veal Stock: Put veal bones in a roasting pan and roast in a preheated 400 degree oven until brown. Add vegetables and oil and roast further until the vegetables are brown. Transfer the contents of the pan into a large saucepan. Add 1 1/2 cups of water to the pan and reduce the liquid until almost evaporated. Repeat this process again. Add 5 pints of water bring to a boil. Skim the top of any scum that rises. Leave to simmer, very gently, for 6 hours (adding more water if necessary). Skim off the fat and strain the stock through a fine sieve or cheesecloth. Plating: Cut each rack into double chops and arrange 3 double chops per plate around the gratin on each plate. Sauce with the demi-glace and serve garnished with chives. Wine Suggestion: Honig, Cabernet Sauvignon, Napa Valley, 1997 ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Barolo]" 45975,"Shrimp Bisque 1 pound large shrimp, peeled and deveined, shells reserved 4 cups seafood stock 3 tablespoons good olive oil 2 cups chopped leeks, white and light green parts (3 leeks) 1 tablespoon chopped garlic (3 cloves) Pinch cayenne pepper 1/4 cup Cognac or brandy 1/4 cup dry sherry 4 tablespoons (1/2 stick) unsalted butter 1/4 cup all-purpose flour 2 cups half-and-half 1/3 cup tomato paste 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper Instructions: Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups. Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed. In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot. ; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

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

recipe: Grilled Steak with Chimichurri Sauce

1 1/2 pounds flank steak 1/4 cup plus 2 tablespoons extra-virgin" 45976,"Pizza Dough 16 ounces warm water 2 ounces dry packet yeast 1 1/4 to 1 1/2 pounds high gluten flour 1/2 ounce salt 1 tablespoon olive oil Instructions: Preheat oven to 400 degrees F. In a small container, combine the warm water and yeast, and stir. In a large bowl combine the flour and salt, and mix together with the yeast and water. Mix together until a dough forms, and knead until smooth and elastic. The dough should be firm with a slight spring. Place dough in an oiled bowl, and cover until dough rises and doubles in size, about 45 minutes to 1 hour. Once the dough has risen, scrape dough from bowl onto a floured surface. Knead again, and shape into a disc. Cover dough and let rise again for about 45 minutes. After the second rising, stretch dough out and shape it for your pizza. Dress the pizza as you wish, and bake for approximately 20 minutes. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 45977,"Parmesan-Basil Corn Cakes 2 ears corn, shucked 1 large egg
1/4 cup all-purpose flour
1/4 cup grated parmesan
1/4 cup chopped basil
1 tablespoon cornstarch
Kosher salt and freshly ground black pepper
Vegetable oil, for coating
Instructions: Cut the kernels off the corn. Pulse half the corn with the egg in a food processor; transfer to a medium bowl. Mix in the remaining corn, the flour, parmesan, basil, cornstarch, 1/2 teaspoon salt and some pepper. Coat a large skillet with oil and heat over medium heat. Cook spoonfuls until golden, 3 to 4 minutes per side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 45978,"Grapefruit Brulee 2 red or pink grapefruits, chilled 2 tablespoons coarse sugar 3/4 teaspoon coarse sea salt Instructions: Special Equipment: Blowtorch Halve each grapefruit crosswise, and cut a thin slice off the bottom of each half to stabilize the pieces. Remove all seeds from the grapefruit, and loosen the segments with a paring knife. Sprinkle each half evenly with the sugar. Using a blowtorch, melt the sugar to form a golden brown and crispy surface. Sprinkle the hot sugar with the salt, and serve immediately. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 45979,"Pork Gyoza 2 scallions, minced 1 cup finely chopped green cabbage 1 tablespoon minced ginger 1/2 pound ground pork Salt 1 egg white 3 tablespoons vegetable oil 1 package wonton skins Instructions: In large bowl combine scallions, cabbage, ginger, and pork. Mix well with a fork and season with salt. Add egg white to bind mixture together. Place a spoonful of meat mixture on top of a wonton wrapper. Wet edge of wrapper with fingertips, make pleats on one side, fold over and seal closed. Continue with remaining meat. In large skillet heat oil. Brown dumplings in oil on one side. When bottoms are brown and crispy, add water. Cover pan and steam over medium heat for 8 - 10 minutes, until dumplings are cooked through. Serve with soy sauce for dipping. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 45980,"Blueberry-Onion Sauced Pork Tenderloin 3/4 to 1 pound pork tenderloin 2 tablespoons butter, divided 2 medium onions, sliced 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons sugar 1/4 cup port wine or sweet sherry 2 tablespoons balsamic vinegar 1 cup fresh or frozen blueberries 1 cup chopped cherry tomatoes Instructions: Preheat broiler. Broil pork, turning occasionally until cooked through, about 20 minutes. Remove to a platter; cover to keep warm. Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add onions, salt and pepper; cook until onions are golden, about 10 minutes. Add sugar; cook until onions are caramelized, 3 minutes longer. Add port, balsamic, blueberries and tomatoes and bring to a boil. Remove from heat. Thinly slice pork and serve with sauce. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 45981,"cl-Spiced Ahi Tuna Quesadillas 2 tomatoes, seeded and chopped 1/2 English cucumber, finely diced 1/4 head red cabbage, shredded 1 lime, juiced 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 2 dried New Mexico or pasilla chiles, stemmed, seeded and deveined 1 tablespoon dried crumbled Mexican oregano 1 1/2 teaspoons salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning Two 6-ounce albacore tuna steaks, chopped into 1/2-inch cubes 4 tablespoons extra-virgin olive oil 1/2 red onion, sliced 2 tablespoons extra-virgin olive oil 8 corn tortillas 2 cups shredded Oaxaca cheese, dry mozzarella or Monterey Jack Instructions: For the salad: In a medium mixing bowl, combine the tomatoes, cucumbers, cabbage, lime juice and olive oil. Mix to combine and season with salt and pepper. Set aside. For the tuna: Place the chiles, oregano, salt and pepper in a spice grinder or food processor and pulse into a coarse powder. Pour the rub into a glass baking dish. Add the tuna pieces into the cl rub and toss to coat. Set aside. Heat 2 tablespoons olive oil in a large heavy saucepan over medium-high heat. Add the red onions to the pan and cook until softened and slightly browned, about 5 minutes. Season with salt and pepper. Remove the onions to a bowl and set aside. Into the same saute pan, heat the remaining 2 tablespoons olive oil and add the tuna pieces. Cook until no longer pink, about 5 minutes. Remove the tuna to a bowl and set aside. To assemble the quesadillas: Drizzle the olive oil into the hot pan. Place a corn tortilla into the pan. Place 1/4 cup shredded cheese onto one half of the tortilla. Top with a spoonful of the tuna mixture and a couple slices of sauteed onion. Fold the bare half of the tortilla over, into a half-moon, and cook until the cheese melts and the tortilla forms a golden crust, about 2 minutes on each side. Remove the quesadilla onto a serving plate. Top with a spoonful of the cabbage salad. Repeat with the remaining 7 tortillas. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 45982,"Aromatic Noodles With Lime Peanut Sauce 3/4 pound spinach linguine or whole-wheat spaghetti 2 cups (about 9 ounces) broccoli florets 2 cups (about 6 ounces) snow peas, trimmed 2 cups (about 6 ounces) sugar snap peas, trimmed 1/2 cup natural creamy peanut butter 1/4 cup low-sodium soy sauce 1/4 cup water 2 tablespoons rice vinegar 2 tablespoons fresh lime juice 1 scallion, cut into pieces 3/4 inch fresh ginger, finely grated 2 tablespoons brown sugar 1/4 teaspoon red pepper flakes 1/2 cup shelled unsalted peanuts Instructions: Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more. Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth. Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 45983,"Shrimp and Ginger Siu Mai Dumplings 1 pound shrimp, shelled and deveined 1/2 pound ground pork 1 green onion, finely chopped 3 garlic cloves, minced 1 (2-inch) piece fresh ginger, grated 2 egg whites 2 teaspoons cornstarch 1/2 lemon, juiced 1 tablespoon low-sodium soy sauce, plus some for dipping 1 tablespoon sesame oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 (10-ounce) package round wonton wrappers Canola oil, for brushing the steamer Savoy cabbage, for lining the steamer, optional Micro Arugula, for garnish Instructions: Special equipment: wok, bamboo steamer To make the shrimp filling: Pulse all the ingredients in a food processor until partly smooth but not completely pureed. It should have a little texture. Season with salt and pepper. To assemble dumplings: Hold a wonton wrapper in your hand. Dip a spoon in cold water and then drop 1 tablespoon of the filling onto the center of a wrapper (dipping the spoon in cold water first will make the filling come off easier). Gather the edges of the wrapper up around the filling and squeeze the sides slightly with your fingers. The sides will naturally pleat, leaving the filling slightly exposed. Tap the dumpling on the table so the bottom is flat and it stands upright. Repeat with the remaining wrappers and filling. (You can freeze the leftover filling for 2 or 3 weeks.) Lightly oil the bottom of a 10-inch bamboo steamer and line it with the whole cabbage leaves. Stand the dumplings in the steamer in a single layer and don't let them touch. You should be able to get 12 siu mai in the steamer at a time. Bring 1 to 2 inches of water to a boil in a pot. Set the bamboo steamer over the pot, then cover it with the bamboo lid. Steam for 10 to 12 minutes or until the filling feels firm and is cooked through. Serve in the steamer basket and garnish with micro arugula and soy sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 45984,"Sour Watermelon Jell-O Shots in a Watermelon Rind 1 mini seedless watermelon (about 5 pounds) Two 3-ounce boxes watermelon-flavored gelatin, such as Jell-O Three 0.25-ounce packets unflavored gelatin (from one 1-ounce box)
1 teaspoon granulated citric acid
1 cup (8 ounces) vodka
Instructions: Using a large chef's knife, cut the watermelon in half lengthwise through the stem. Trim a small portion from the underside of each half so it can sit on the work surface without wobbling. Transfer to a rimmed baking sheet. Scoop out most of the flesh with a large spoon into a medium bowl, leaving about 1/8 inch of flesh above the white part of the rind (this will help the gelatin to adhere). Transfer the watermelon flesh and any juice from the bowl and rind to a blender and puree until very smooth, about 2 minutes. Strain through a fine-mesh sieve lined with cheesecloth (or a coffee filter). Discard the solids and reserve the juice; you should have about 5 cups total.
Measure 3 cups of the juice into a medium saucepan (save any remaining juice for another use). Bring to a simmer over medium-high heat.
Meanwhile, whisk the watermelon-flavored and unflavored gelatin with the citric acid together in a large bowl, then whisk in the warm watermelon juice until all of the gelatin has dissolved, about 2 minutes. Whisk in the vodka until combined. Pour the gelatin mixture into the hallowed-out watermelon halves. Transfer to the refrigerator and chill until completely set, about 4 hours and up to 24 hours.
Slice the watermelon in half lengthwise, then crosswise into small wedges. Serve chilled.
","[Prosecco, Moscato, Vinho Verde, Cava]" 45985,"Poblano-Cheddar Twice-Baked Sweet Potatoes 4 medium sweet potatoes (10 to 12 ounces each) 2 poblano cl peppers 4 tablespoons unsalted butter, plus melted butter for brushing 6 tablespoons Mexican crema (or creme frache) Grated zest and juice of 1 lime 2 teaspoons adobo sauce (from a can of chipotles in adobo) 1/4 cup chopped scallions Freshly ground pepper 1 cup grated mild cheddar cheese (about 4 ounces) Chopped fresh cilantro, for topping Instructions: Preheat the oven to 400 degrees F. Scrub the sweet potatoes and dry well; transfer to a baking sheet. Bake until easily pierced with a knife, about 40 minutes. Remove from the oven and let cool 5 minutes. Roast the poblanos over the flame of a gas burner (or under the broiler), turning, until charred all over, 4 to 5 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel off the charred skins and remove the stems and seeds. Finely chop the peppers and set aside. One at a time, hold each sweet potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with the butter, 3 tablespoons crema, the lime zest and adobo sauce until smooth. Stir in the poblanos and scallions; season with salt and pepper. Brush the potato skins with melted butter and season the insides with salt and pepper. Return to the baking sheet. Mound the filling into the sweet potato skins and sprinkle the tops with the cheese. Return to the oven and bake until the filling starts browning and the skins are crisp, 16 to 18 minutes. Season with salt. Stir the remaining 3 tablespoons crema in a small bowl with enough lime juice until thin enough to drizzle. Season with salt. Drizzle the lime crema over the sweet potatoes and top with cilantro. ","[Syrah, Tempranillo, Garnacha, Barbera]

" 45986,"Big Mama's Kitchen - Oven Fried Chicken 4 cups white sugar 1/4 cup chili powder 1/4 cup paprika 1/2 teaspoon cayenne pepper 2 tablespoons ground celery seed 2 tablespoons smoked hickory salt 1/4 cup meat tenderizer 1/4 cup salt 2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons paprika 2 tablespoons chili powder 2 tablespoons canola oil 10 pieces fresh chicken, desired bone-in parts 1 cup buttermilk 1 teaspoon lemon-pepper 1 teaspoon no-salt seasoning 2 cups self-rising flour Canola oil, for frying Instructions: For Big Mama's Rub: Place all ingredients into a resealable container and mix until thoroughly combined. For the oven fried chicken: Preheat oven to 350 degrees F. Cover each piece of chicken in buttermilk, then lemon-pepper, no-salt seasoning and Big Mama's Rub, to taste. Place in a bowl, cover with plastic wrap and place into the refrigerator overnight so that the meat can absorb some of the liquid. Remove the chicken from the refrigerator and dredge in self-rising flour. Fry the chicken in a 1/2-inch of canola oil in the bottom of a roasting pan in the preheated oven. Fry the chicken for 15 minutes per side. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 45987,"French Potato Puree 2 pounds/1 kg floury potatoes, scrubbed Salt and freshly ground black pepper 1 clove garlic, peeled 1 bay leaf 1 sprig fresh thyme About 1 cup/250 ml milk 1/2 cup/110 g butter, cold Instructions: Put the potatoes, whole, in a pot and cover with cold water. Salt the water. Bring to a boil, and simmer until very tender, about 30 minutes, depending on size. Meanwhile, drop the garlic, bay leaf, and thyme in a saucepan with the milk, bring to a boil, turn off the heat, cover, and set aside to infuse 10 minutes. Pull out the garlic and herbs, and discard. When the potatoes are done, drain them and peel while hot. Put them through a food mill set on the smallest setting over a large pot. Beat in the butter a piece at a time. Bring the milk to a boil and beat it in, splash by splash, until completely absorbed. You are looking for a very soft, fine puree, not unlike baby food! Check the seasonings, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 45988,"Charred Tomato Soup with Melted Mozzarella 2 tablespoons canola oil 12 red Roma tomatoes, washed, core removed, and a small \x\ drawn on the bottom of each with a knife Kosher salt 1 tablespoon granulated sugar 1/2 cup dry vermouth 1/4 cup extra-virgin olive oil, divided 10 cloves garlic, peeled and sliced thin 3 medium shallots, peeled and sliced 1/4 teaspoon crushed red pepper flakes Freshly ground black pepper 1 tablespoon dried oregano 1(28-ounce) can whole peeled tomatoes 1 cup water 1 cup shredded fresh buffalo mozzarella 1 loaf sourdough bread Instructions: Preheat the oven to 375 degrees F. Heat a large cast iron skillet and add the canola oil. When the oil begins to smoke lightly, add the tomatoes in a single layer. Season with salt, to taste, and add the sugar. You want to blister the skin slightly, drawing out water from the tomatoes, to intensify their flavor. Add the vermouth. Continue cooking on low heat. In a soup pot, heat 1 tablespoon of the olive oil and add the garlic, shallots, and red pepper flakes. Season with salt and pepper. Add the oregano and stir to blend. Allow to cook, over low heat, until the shallots and garlic become tender and translucent, 3 to 5 minutes. Add the canned tomatoes and the water. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 12 to 15 minutes. At this point, the soup should be mushy and blender-ready. If there are still some hard pieces, add a little more water and cook for a few additional minutes. Taste for seasoning. Put about half of the tomato soup in the blender and puree until smooth. Next, puree the roasted Roma tomatoes in the blender until smooth, adding the remaining olive oil through the top in a slow, steady stream. Taste for seasoning. Add both back to the remaining chunky soup. Taste for seasoning. On a flat surface, slice bread into 4 by 1/2-inch thick slices. Tear each piece into a freeform shape that sits nicely across the top of your soup bowls (the nice torn edges will get super crispy). Set on a sheet tray and toast in oven for 4 to 5 minutes until lightly golden and crispy. Ladle the soup into crocks or small oven-proof bowls. Top with 1 piece of toasted bread per bowl. Finish with some shredded mozzarella and broil until golden brown, about 2 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 45989,"Mauricio's Tortilla Soup 6 boneless, skinless chicken thighs, cut into bite-size pieces 1 mounded tablespoon Tex-Mex seasoning
Kosher salt and freshly ground black pepper 2 tablespoons olive oil
2 tablespoons salted butter
3 cloves garlic, minced
2 red bell peppers, diced
1 medium yellow onion, diced
3 tablespoons tomato paste
4 cups low-sodium chicken stock
4 cups hot water
One 10-ounce can fire-roasted tomatoes and green chiles
One 3.5-ounce can green chiles
2 chipotles in adobo, minced, plus 2 tablespoons adobo sauce Two 15-ounce cans black beans, drained
3 tablespoons masa harina
1 lime, juiced
5 small corn tortillas, cut into 2-inch strips 3 scallions, sliced
1 cup sour cream
1 cup pico de gallo (store-bought)
1 cup crumbled queso fresco
Instructions: For the soup: Put the chicken thigh pieces in a bowl and add the seasoning mix, along with a pinch of salt and pepper. Toss to coat. Heat the olive oil and butter in a large pot or Dutch oven. When the butter has melted and the oil is hot, add the chicken thighs and brown on all sides, 2 to 3 minutes, then remove to a plate. Next, add the garlic, bell peppers and onion to the pot and cook, stirring, until the vegetables are softened, 3 to 4 minutes more. Stir in the tomato paste, coating the vegetables. Add the browned chicken, chicken stock, hot water, tomatoes and green chiles, green chiles, chipotles and adobo sauce. Stir in the black beans and bring to a boil. Mix the masa harina with 1/2 cup of water and add to the soup. Reduce to a simmer and cook for about 20 minutes; the soup will thicken ever so slightly. Add the lime juice and taste, then adjust the seasoning as needed. For serving: Stir in most of the tortillas just before serving. Serve, topped with the remaining sliced tortillas, scallions, sour cream, pico de gallo and queso fresco. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 45990,"Wild Rocket and Grilled Corn Salad 3 tablespoons orange zest 4 cobs of corn 1/4 cup orange blossom honey 1/4 cup white balsamic vinegar 3 tablespoons orange blossom water 3 tablespoons orange juice Handful chopped fresh basil Handful chopped fresh mint 1 package rocket (arugula), washed 1/2 cup extra-virgin olive oil Fine sea salt and freshly ground black pepper Instructions: Bring a large pot of water to a boil and par boil the corn. Remove the corn from the water and set aside.
Preheat a grill or grill pan over medium heat.
Grill the corn until lightly charred and the kernels are tender. Let cool slightly, and then slice the kernels off the cobs. In a saucepan, combine the honey, vinegar, orange blossom water, orange zest and orange juice and bring to a simmer over medium-low heat. Simmer until slightly thickened, about 7 minutes.
In a large bowl, toss the corn with the dressing and the fresh herbs.
To serve: On each plate compose a small stack of rocket and drizzle with the extra-virgin olive oil and a pinch of sea salt and pepper. Top with 2 tablespoons of corn mixture. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 45991,"Gooey Chocolate Salted Caramel Pretzel Brownie Nonstick cooking spray, for the baking dish Two 18.3-ounce boxes fudge brownie mix 1/4 teaspoon ground cayenne 1 1/3 cups vegetable oil 5 large eggs, beaten 1 1/2 cups crushed pretzel slims (about 3 cups whole slims), plus 20 whole slims, for topping Whipped cream, for serving 1/2 cup sugar 3 tablespoons unsalted butter, cut into pieces 2 tablespoons heavy cream 1/2 teaspoon pure vanilla extract Coarse salt, for sprinkling Instructions: For the brownies: Preheat the oven to 325 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray. Whisk together the brownie mix and cayenne in a large bowl. Add the vegetable oil, eggs and 1/2 cup water and stir until just combined; do not overmix. Stir in the crushed pretzels. Spread the mixture in the prepared dish and top with the whole pretzels in a 4-by-5 grid. Bake until the brownies are puffed and a tester inserted about 2 inches from the edge comes out with a few crumbs, 55 minutes to 1 hour. Let cool on a rack. For the caramel: Put the sugar in a small saucepan, drizzle with 2 tablespoons water and set over medium heat. Cook, without stirring, until the sugar melts. Continue to cook, swirling the pan occasionally so the edges don't burn, until the sugar syrup is a dark amber, about 8 minutes. Whisk in the butter, then the cream. Return to a simmer, just to combine, then remove from the heat. Whisk in the vanilla. Pour the caramel into a spouted glass measuring cup and let cool until the mixture is thick enough to drizzle, 3 to 4 minutes. Drizzle the caramel over the brownies and sprinkle lightly with the coarse salt. Let cool completely in the baking dish before cutting into squares, each with a whole pretzel on top. Serve topped with whipped cream. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 45992,"Carpaccio Pizza 4 cups bread flour, plus more for dusting 1/2 cup lukewarm water (105 to 115 degrees F) One 1/4-ounce package dry active yeast (2 1/4 teaspoons) 1 1/2 teaspoons salt 1/4 cup olive oil, plus more for bowl 1 1/2 pounds freshest possible eye of round beef, trimmed of fat and sinew Extra-virgin olive oil, for drizzling Fine sea salt Freshly cracked black pepper 3 sprigs rosemary, leaves stripped and left whole 4 ounces micro arugula or baby arugula 5 lemons, cut into 8 wedges each Instructions: For the pizza dough: In the bowl of a stand mixer, add 1/2 cup of the bread flour, the lukewarm water and the yeast. Mix well and let sit until bubbly, about 30 minutes. Whisk together the remaining 3 1/2 cups bread flour and the salt in another bowl so it will be evenly distributed. Once the yeast mixture is nice and bubbly and looks like foamy beer, add 3/4 cup cold water and the olive oil. Using a dough hook, turn the mixer on and add the flour in increments. Mix the dough until it starts creeping up the dough hook and coming away from the sides of the bowl, about 5 minutes. Place the dough in a large bowl lightly greased with olive oil. Turn to coat all sides of the dough with oil. Cover the bowl loosely with a clean tea towel. Let rise until doubled in size, about 2 hours. Punch the dough down, and let rise another hour. Divide the dough into 4 equal disks. Lightly flour a work surface. Using your fingers or heels of your hands (or a rolling pin, if you prefer) stretch the disks out to a 10- to 12-inch round. Poke your fingers in the dough a little to \dock\ it. Repeat with the remaining 3 pizza dough disks. Preheat the oven to 550 degrees F. For the carpaccio: Chill the beef in the freezer for 10 minutes. Thinly slice the beef against the grain with a very sharp knife. You should get close to 40 slices. You should only do this about 1 hour in advance of eating the meat, or it will discolor and become unappetizing. (You could also have your butcher do this for you on a professional meat slicer, but you will have to time it so that you are home in time to make the pizzas in the oven!) Store the carpaccio slices on waxed paper in one layer in the refrigerator until ready to use (up to 1 hour). If you stack the waxed paper layers, the bottom ones will discolor and become gray, so leaving them in one layer is best. For the pizza: One at a time, drizzle each round of dough with olive oil, season lightly with salt and pepper, and sprinkle the surface with fresh rosemary. Slide the dough onto a baking sheet into the oven and bake on the center rack until the sides are slightly charred and the pizza is cooked through, 10 to 12 minutes (less if you're using a grill!). Rotate the pizza in the oven or on the grill as necessary to keep it from burning. Remove the pizza, set aside to cool off slightly and repeat with remaining pizzas. To serve, use a pizza wheel or a sharp knife to cut each pizza into 8 to 10 slices. Lay 1 to 2 slices of the carpaccio over each slice. Sprinkle the micro arugula over the top of all of the slices and season with salt and pepper. Serve with a lemon wedge on the side. Repeat with the remaining pizzas. To eat, squeeze the lemon wedge over the meat and enjoy immediately. ","[Chardonnay, Pinot Grigio, Barbera, Gavi]" 45993,"Smoked Salmon Bistro Salad 4 large eggs 4 oil-packed anchovy fillets 1/2 lemon, juiced (about 1 tablespoon) 1 tablespoon champagne vinegar Dash Worcestershire sauce Kosher salt and freshly ground pepper 3 heads frisee, torn into bite-size pieces (about 14 cups) 8 ounces sliced smoked salmon 4 ounces plain bagel chips (about 2 cups) Instructions:

1. Place the eggs in a small saucepan and cover with cold water. Bring to a boil, and then remove from the heat and let stand 10 minutes. Drain the eggs and put them in a bowl of ice water to cool. Peel them.
2. Puree 2 of the eggs, the anchovies, lemon juice, champagne vinegar and Worcestershire in a blender until smooth. Season with salt and pepper. Toss the frisee with the dressing in a bowl.
3. Quarter the remaining 2 eggs and sprinkle them with salt and pepper. Arrange the salmon and bagel chips on 4 plates. Top with the salad and garnish with the quartered egg. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45994,"Charm City Carrot Cupcakes 3 cups flour 1 1/4 cups sugar 3/4 cup light brown sugar 1 1/4 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon ground ginger 1/2 teaspoon salt 4 eggs, at room temperature 1 1/2 cups vegetable oil 1/2 teaspoon vanilla extract 1/2 cup orange marmalade 2 packed cups finely shredded carrots 8 ounces cream cheese, at room temperature 1 stick (8 tablespoons) butter, at room temperature 1 3/4 cups powdered sugar, sifted 1 teaspoon vanilla extract Food coloring, optional Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line two standard muffin tins with 18 cupcake liners. Into a large mixing bowl, sift together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. In the bowl of a stand mixer or in a medium bowl using a hand mixer, whip the eggs until they thicken and ribbons form when the beater is lifted, 3 to 5 minutes. Slowly add the oil, vanilla and marmalade to the whipped eggs. Gently fold the liquid mixture into the dry ingredients to form the batter; it may feel a little thick. Add the shredded carrots and gently but evenly fold them into the batter. Distribute the batter among the cupcake liners. Bake until a toothpick comes out clean, 12 to 15 minutes. For the frosting: In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese and butter until well blended and lightened in texture. Beat in the sugar and vanilla until blended. Beat in the food coloring of your preference if using. Transfer the frosting to a piping bag. Pipe onto the cupcakes in a swirl. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45995,"New Caesar-Style Salad 3 1/2-inch thick slices French bread, cubed 1/4 cup lemon juice 1 teaspoon olive or vegetable oil 1 teaspoon anchovy paste 1 clove Frieda's Elephant Garlic, peeled and finely minced 1/4 teaspoon pepper 3 cups Limestone lettuce, torn 3 cups Romaine lettuce, torn 2 tablespoons grated Parmesan cheese Instructions: Spray a baking sheet with non-stick cooking spray. Sprinkle bread cubes on baking sheet and bake in a 350 degree oven for 10 to 12 minutes or until toasted. Meanwhile, in a small bowl, stir together lemon juice, olive or vegetable oil, anchovy paste, elephant garlic and pepper. Remove toasted bread from oven and place in a shallow bowl. Sprinkle 2 tablespoons of the dressing mixture over croutons and toss to coat.
   In a salad bowl, toss together limestone and romaine lettuces. Add croutons, remaining dressing and Parmesan cheese. Toss well and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 45996,"Apple Crisp French Toast Casserole 1 loaf day-old challah bread, crust removed, cut into 1-inch cubes 1/2 cup sugar
   1/4 cup apple cider, plus more for syrup if needed
   Juice of 1/2 lemon
   3 Gala apples, peeled, cored and diced
   3 medium Granny Smith apples, peeled, cored and diced
   2 tablespoons apple brandy, such as Calvados, optional
   1 stick (8 tablespoons) butter, softened 1/4 teaspoon fine salt
   1/4 cup sugar 1 cup all-purpose flour 1/2 cup rolled oats 1/2 teaspoon cinnamon Softened butter for greasing the baking dish 3 large eggs 2 large egg yolks
   1 teaspoon vanilla
   1/2 teaspoon cinnamon
   2 1/2 cups half-and-half
   4 tablespoons cold butter, cut into pieces Instructions: For the French toast and caramelized apples: Preheat the oven to 275 degrees F. Spread the bread cubes on a large baking sheet and bake until lightly toasted, about 15 minutes. Let cool. Adjust the oven to 350 degrees F. Combine the sugar, apple cider and lemon juice in a large, high-sided saute pan and bring to a simmer over medium heat. Stir in the Gala and Granny Smith apples and cook, stirring occasionally, until softened and caramelized, about 15 minutes. Add the apple brandy if using; cook a few minutes longer. Using a slotted spoon, transfer the apples to a bowl (you don't want the apples to be too wet) and let cool. Reserve the apple cooking liquid for serving. For the streusel: Mix together the butter, salt and sugar in a large bowl until smooth. Add the flour, oats and cinnamon and mix until well combined. Refrigerate for 15 minutes. Squeeze the mixture in your hands to form larger and smaller clumps. For the casserole: Butter a 9-by-13-inch baking dish with some softened butter. Whisk the eggs, yolks, vanilla and cinnamon in a large bowl until smooth. Whisk in the half-and-half, then fold in the cooled apples. Add the bread and stir to coat, pressing down to make sure bread is totally submerged. Let sit for 10 minutes. Transfer the apple-bread mixture to the buttered baking dish, pressing down to make sure the top is an even layer. Scatter the streusel evenly over the top. Cover with foil and bake for 30 minutes. Uncover and continue baking until puffed and lightly golden brown, another 30 minutes or so. Remove from the oven and let cool slightly. Reheat the reserved apple cooking liquid. (If very thin, simmer briefly over medium heat until reduced to a syrup; if there isn't much, add some apple cider and simmer briefly.) Turn the heat to low and whisk in the cold butter, piece by piece, until emulsified. Serve with the French toast. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 45997,"Big Al's Boiled Crawfish 35 to 40 pounds of live Louisiana crawfish, washed clean 1 bag crawfish boil seasoning Instructions: Put the crawfish boil seasoning in 10 gallons of water in 60-gallon pot and bring to a rolling boil. Once boiling, add the crawfish. Bring back to a full boil and boil for 2 minutes more. Turn off the heat and let the crawfish soak for at least 30 minutes. Take the crawfish out and start eating. Don't forget to suck the heads! ","[Chenin Blanc, Sauvignon Blanc, Riesling, Sparkling wine]" 45998,"Fast Vanilla Buttercream Frosting 3 cups confectioners' sugar, sifted 2 sticks (1 cup) unsalted butter, at room temperature
3 tablespoons heavy cream
1 teaspoon vanilla extract
Instructions: In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the confectioners' sugar together with the butter until well combined. Add the heavy cream and continue to beat until extremely light and fluffy. Beat in the vanilla until combined. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 45999,"Air Fryer Green Beans with Gremolata and Toasted Almonds 1 pound green beans, trimmed 1 tablespoons olive oil, plus more for serving Kosher salt and freshly ground black pepper 1/4 cup roughly chopped fresh parsley 1 small clove garlic, finely grated Finely grated zest from 1/2 lemon 3 tablespoons roasted sliced almonds Instructions: Preheat a 3.5-quart air fryer to 375 degrees F. Toss the green beans, olive oil, 1/2 teaspoon salt and several grinds of pepper in a large bowl until evenly combined. Transfer to the air-fryer basket and air-fry the green beans, tossing halfway through, until tender and blistered in spots, about 12 minutes. Meanwhile, stir the parsley, garlic, lemon zest, 1/8 teaspoon salt and a couple grinds of pepper together in a small bowl until combined. Stir in the toasted almonds.
Place the green beans on a serving platter, top with the gremolata mixture and drizzle lightly with more olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 46000,"Carrot Halwa 1 pound carrots, peeled 1/4 cup ghee
6 pods green cardamom
1 cup whole milk
1/4 cup sugar
Kosher salt
1 cup powdered milk 1 teaspoon dried black currants
1/4 cup crushed or minced toasted pistachios
Instructions: Grate the carrots with the fine blade of your food processor or with a box grater. Melt the ghee in a stovetop pressure cooker over medium heat. Meanwhile, crush the cardamom pods in a mortar and pestle or with a heavy saucepan. Discard the papery pods and crush the seeds to a semi-fine powder. Add to the ghee and saute until fragrant, about 30 seconds. Tumble the grated carrots into the scented ghee. Cook, stirring every now and then, until slightly deepened in color, about 3 minutes. Pour in the milk, sugar and a good pinch of salt. Stir and bring to a boil. Twist the lid in place and ensure it is sealed (refer to the manufacturer's guide for locking the lid). Pressure cook on high for 3 minutes. Follow the guide again for quick-release of pressure, then carefully open and stand back! Place over high heat again. Stir in the powdered milk and currants and cook, stirring often, until most of the liquid has evaporated, about 10 minutes. The halwa should have a puddinglike consistency. Sprinkle with the pistachios and serve either warm or cold. ","[Riesling, Moscato, Vinho Verde, Cava]" 46001,"Red Velvet 2 1/2 ounces Champagne or sparkling wine 2 ounces framboise lambic (Belgian raspberry beer)
Fresh raspberries, for garnish
Instructions: In a champagne flute or coupe glass, mix the champagne and lambic. Garnish with a raspberry or two and serve immediately. ","[Champagne, Lambic]" 46002,"NutriBullet? Peanut Butter 1 1/2 cups unsalted roasted peanuts Kosher salt
3 tablespoons vegetable oil
1 tablespoon honey
Instructions: Add the peanuts and 1/4 teaspoon salt to a NutriBullet? short cup (18 ounces). Pour over the oil and honey and attach the extractor blade. Blend until smooth, scraping down the sides as needed. Store in an airtight container in the refrigerator for up to 2 weeks. ","[Chardonnay, Riesling, Gewrztraminer]" 46003,"Bacon-Jalapeno-Cheddar Cornbread Nonstick cooking spray or neutral oil, for greasing the muffin cups 6 slices bacon 1 cup all-purpose flour
1 cup yellow cornmeal 6 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 cup buttermilk
6 tablespoons vegetable oil 1 large egg plus 1 egg yolk
1 cup grated Cheddar 1 jalapeno, seeded and very finely diced
1/2 cup bourbon 2 tablespoons honey Instructions: For the cornbread: Preheat the oven to 400 degrees F. Liberally grease 12 muffin cups or mini cast-iron skillets with cooking spray or oil. Put the bacon in a skillet over medium heat and cook until browned and crisp, about 7 minutes. Set the bacon aside to cool on a paper towel-lined plate, then chop finely. Reserve the grease in the skillet for the glaze. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and baking soda. In a separate bowl, mix together the buttermilk, oil, whole egg and egg yolk. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the cheese, jalapeno and reserved bacon until just incorporated. Scoop the batter into the prepared muffin cups. Bake until the edges are crispy and the tops are golden brown, 12 to 15 minutes. For the glaze: While the cornbread bakes, prepare the glaze. In the skillet that you cooked the bacon in, add the bourbon to the saved fat and bring to a boil (the bourbon may flame!). Add the honey and stir. Strain the glaze through a fine-mesh sieve and set aside. When the cornbread is out of oven and still hot, brush the glaze on the tops of each muffin. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Gavi]

" 46004,"Citrus Macarons 1 3/4 cups confectioners' sugar 1 cup superfine almond flour (such as Bob's Red Mill) 3 large egg whites, at room temperature 1/4 teaspoon cream of tartar Pinch of salt 1/4 cup superfine sugar 4 drops green, orange or yellow gel food coloring 3/4 teaspoon pure lime, orange or lemon extract 3/4 cup citrus curd or preserves Instructions: Preheat the oven to 325 degrees F (or 300 degrees F for convection). Line 3 baking sheets with silicone baking mats. Sift the confectioners' sugar into a large bowl. Whisk in the almond flour. Beat the egg whites, cream of tartar and salt in a stand mixer with the whisk attachment on medium speed until frothy, about 1 minute. Increase the speed to medium high and gradually beat in the superfine sugar until the mixture is just stiff and shiny, 2 to 2 1/2 more minutes, adding the food coloring and extract during the last 15 seconds of mixing. Fold the egg white mixture into the almond flour mixture using a rubber spatula, giving the bowl a quarter turn with each fold, until incorporated. Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thick ribbon, no more than 2 minutes (about 60 strokes). Transfer the batter to a piping bag fitted with a 1/4-inch round tip. Holding the bag perpendicular to and 1/2 inch above the prepared pans, pipe 11/4-inch rounds (30 to 35 per pan). Firmly tap the baking sheets twice against the counter to release any air bubbles. Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 30 to 40 minutes, depending on the humidity. Slip another baking sheet under one batch of macarons (a double baking sheet protects the cookies from the heat). Bake the macarons, rotating the baking sheet halfway through, until the tops of the cookies are shiny and rise 1/8 inch to form a \foot,\ about 20 minutes. Transfer the top pan to a rack to cool completely. Repeat with the remaining two batches, using a double baking sheet for each. Sandwich the cookies with citrus curd or preserves. (The cookies will be crisp on top. For a softer texture, sandwich the cookies and let sit 4 to 12 hours before serving.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 46005,"Creamy Phyllo Cheese Straws in Pesto 8 ounces cream cheese, softened 1 egg, lightly beaten 1/4 cup grated Parmesan 1/4 teaspoon salt 1 box phyllo dough, thawed 8 tablespoons (1 stick) butter, melted Store-bought pesto, for dipping Instructions: Preheat oven to 375 degrees F. In a small bowl, combine the cream cheese, lightly beaten egg, Parmesan, and salt. Stir to combine. Spoon mixture into a plastic zip-top bag. Set aside. To use as a pastry bag, cut corner off bag to make a 1/4-inch diameter opening. Lay out thawed phyllo dough. Working quickly to keep dough from drying out: brush top sheet with melted butter, pipe cheese filling along long edge of phyllo 1/2-inch from each end. Fold over ends to seal in filling and roll up straw. Repeat with remaining sheets of phyllo and place on a baking sheet. Bake until golden, about 10 minutes. Serve warm with pesto for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46006,"Mexican Totem 5 pounds bittersweet chocolate, tempered
3 pounds white chocolate, tempered Cocoa butter Powdered food coloring, as desired Vegetable oil Instructions: Make the molds: Place the Elastack molding material in a saucepan over medium heat until melted. Use metal rulers to outline the mold that you would like to make. For my centerpiece, I used some ceramic art souvenirs I bought in Mexico. Place the rulers on a parchment paper lined sheet pan, and place the item to be molded in the center of that space. Pour the melted Elastack over the item to be molded until it is completely covered. Let this set for about 30 minutes until the Elastack hardens. When set, remove the original piece. Now the mold is ready to use. Make the cocoa pods: Use a ladle to fill the cocoa pod mold with white chocolate. When it is full, empty it into the bowl of chocolate. The inside of the mold should be evenly coated with chocolate. Wipe the edge of the mold clean on the side of the bowl 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 edge clean with a paring knife. 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. Unmold. Repeat with as many cocoa pods as you would like. If you are using the cocoa pod as a container to hold something, do not glue the 2 halves together. Otherwise, use tempered chocolate to glue the 2 halves together. If you want to paint the cocoa pods, there are 2 methods. The first is to mix together a few tablespoons of the cocoa butter with a small amount of powdered food color. It will be easier if you use a yogurt machine to store and warm your paints. Use a paintbrush to paint the inside of the mold, applying color where you are inspired to do so. Then, follow the instructions that follow to make a mold. The second method is to use an airbrush. If you use an airbrush, simply place a few drops of color in the receptacle of the airbrush and decorate as you are inspired. Make the mask: Use a ladle to fill the cocoa pod mold with chocolate. When it is full, empty it into the bowl of chocolate. The inside of the mold should be evenly coated with chocolate. Wipe the edge of the mold clean on the side of the bowl 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 edge clean with a paring knife. Give the mold another coat so it will be especially strong. Follow the same procedures. 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. Unmold. Repeat with as many masks as you would like. Use the paintbrush techniques described above to paint the mask. Then use the airbrush to spray color over the face. If the airbrush splatters paint onto the chocolate surface, blend it with a paintbrush. Make the base: Use flexible aluminum strips or large cake ring to form a base. The base I made was 10-inches in diameter. Place the ring on a parchment paper lined surface. Pour tempered chocolate inside the ring to form a 1-inch-thick layer. When the chocolate has set, remove the ring and peel off the parchment paper.
Make a support pole: Roll a piece of acetate into a tube that is 22-inches long and 3-inches in diameter and tape it closed. Set the tube on end and fill with chocolate. When it is full, invert the tube over the bowl of chocolate allowing the excess chocolate to flow back into the bowl. Let set. When the chocolate has set, repeat this step a few more times. You want the tube to be quite sturdy, as the rest of the centerpiece will depend on it. Allow the chocolate tube to set until hard. Remove the acetate. Use a hot knife to trim the base of the tube so it is flat. Then use the knife to scar the bottom. You want to make it somewhat textured so it will form a better seal to the base. Use tempered chocolate to glue the pole onto the base. Position it well so you can rest the molded chocolate against it. Repeat this procedure making another tube. Use a hot sharp chef's knife to cut the second tube into 2 equal pieces. A diagonal cut will be more pleasing to the eye in the finished presentation. To do this, heat the knife under very hot water and wipe it dry. Hold the knife blade against the side of the chocolate where you want to make the cut. Do not press on the knife or the chocolate will break. Allow the heat of the knife to \cut\ through the chocolate by melting it. Use tempered chocolate to glue the shorter pieces to the center pole. Then, glue the center pole onto the base. Position it well so you can rest the molded chocolate against it. Use a paintbrush to paint the support poles with tempered chocolate. This will give the support pole the illusion that is made from wood. Use the newly made Elastack molds. Use a ladle to fill the mold cavity with chocolate. Wipe the edge of the mold clean with a sharp knife. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife. 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. To unmold, invert the mold and peel the mold from the chocolate. Repeat to make more chocolate molds of the pieces in your design. I painted 1 of the ceramic pieces with a mixture of vegetable oil and powdered food colors. Then I used a towel to wipe a bit of the color off to make the painting look antique. Use tempered chocolate to adhere the chocolate pieces to the support pole. If you are using the cocoa pod as a container to hold the cookies, place cookies inside the bottom and rest the other 1/2 of the pod on top. You can also tie a pod closed with a ribbon to make a unique gift. ","[Pinot Noir, Barolo, Tempranillo, Garnacha]" 46007,"Sliced Almond Mini 1 frosted cupcake (about 2 tablespoons frosting works best) 20 skin-on almond slices (about 1 teaspoon) 1 small piece brightly colored dried fruit, or a jelly bean half Instructions: Starting at the center of the cupcake, arrange the sliced almonds in a tight petal pattern. Put another ring of petals around the first, with the almond tips tucked under the first ring. Put the fruit in the center. ","[Chardonnay, Riesling, Gewrztraminer]" 46008,"Strawberry-Pretzel Trifles 2 pints strawberries, halved (about 6 cups) 3/4 cup granulated sugar 1 tablespoon fresh lemon juice 1 stick unsalted butter, melted, plus more for the pan 3 1/2 cups small pretzel twists
1 large egg white 1/3 cup granulated sugar 1 tablespoon all-purpose flour Kosher salt 2 8-ounce packages cream cheese, at room temperature 1 cup confectioners' sugar 1 teaspoon vanilla extract 1 1/4 cups cold heavy cream Instructions: Prepare the strawberries: Combine 4 cups strawberries and the granulated sugar in a large saucepan over medium heat. Cook until bubbling, then increase the heat to medium high and cook, stirring occasionally, until the berries are soft and the liquid is thick enough to coat the back of a spoon, about 15 minutes. Remove from the heat and stir in the remaining 2 cups strawberries and the lemon juice. Let cool, then transfer to a bowl, cover and refrigerate at least 1 hour or overnight. Meanwhile, make the crumble: Preheat the oven to 350 degrees F. Generously butter a 9-inch-round cake pan. Combine 3 cups pretzels, the melted butter, egg white, granulated sugar, flour and 1/4 teaspoon salt in a food processor; pulse until a wet dough forms. Press the dough evenly into the prepared pan. Break the remaining 1/2 cup pretzels into pieces and press into the dough. Bake until golden, 25 to 30 minutes. Transfer to a rack and let cool completely in the pan, then break into bite-size pieces. Make the cream: Just before serving, beat the cream cheese, confectioners' sugar and vanilla in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Beat the heavy cream in another bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Gently fold half of the whipped cream into the cream cheese mixture, then fold in the rest. Layer the cream, crumble and strawberry mixtures in individual glasses or bowls. Cover and chill, at least 1 hour and up to 6 hours. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 46009,"Warm Thanksgiving Salad of Clams, Mussels, and Mushrooms 1/4 cup extra-virgin olive oil 1/2 bunch fresh thyme 4 shallots, diced 2 cloves garlic, crushed 1/4 cup white wine 1/4 cup chicken stock 2 pounds clams, cleaned 2 pounds black mussels, cleaned 1 pound assorted Pennsylvania mushrooms, such as cremini, oyster, shiitake Salt and freshly ground pepper 1 bunch chives, chopped Salad greens, for garnish Prepared walnut vinaigrette, for salad greens Instructions: In a large shallow wide pan, heat 2 tablespoons olive oil over medium heat. Add the thyme, shallots, and garlic. Add the wine and cover with a lid; then add the chicken stock and re-cover. Place the clams and mussels in the pan and cover with the lid to steam them. It should take about 3 minutes for the clams and mussels to open. When they open, remove them from pan onto a flat tray and allow to cool. Increase the heat to reduce the remaining liquid in the pan by half and then turn off the heat. Remove the clams and mussels from their shells and return them to the reduced cooking liquid. Meanwhile, slice the mushrooms and heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add mushrooms and saute until golden brown. Season to taste with salt and pepper. Remove from heat and stir in the chopped chives. To serve, reheat the clams and mussels in the reduced cooking liquid. Divide among 4 deep bowls. On top of each, place a small pile of mushrooms. Toss the salad greens in walnut vinaigrette, and place a small bouquet of salad on top to complete. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 46010,"Spinach Salad 6 tablespoons olive oil 1/4 cup thickly sliced and chopped prosciutto 5 garlic cloves, chopped 6 tablespoons white wine 6 tablespoons fresh lemon juice 2 tablespoons sugar Salt and freshly ground black pepper 1 bag fresh spinach, stemmed 1 1/2 cups sliced mushrooms 1/2 cup chopped walnuts, toasted 1/2 cup freshly grated Parmesan Instructions: Heat oil in a heavy skillet over medium heat. Add prosciutto and garlic and saute for a couple of minutes. Add wine, lemon juice and sugar and simmer for 5 minutes. Transfer to a bowl and cool completely. Add salt and pepper, to taste. Toss together spinach, mushrooms, walnuts and cheese in a bowl. Give dressing a quick stir before tossing with the salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 46011,"Name This Dish Veggie Platter 3 bunches small rainbow carrots (about 1 1/4 pounds), trimmed 1 tablespoon extra-virgin olive oil Kosher salt 1 15-ounce can chickpeas, drained and rinsed 1/4 cup tahini 3/4 cup jarred roasted red peppers, plus 1 small strip for topping Juice of 2 lemons 1 clove garlic, chopped 1 small sprig fresh parsley 2 small black olive slices 1 small triangle-shaped carrot slice, plus 2 carrot stems Instructions: Roast the carrots: Preheat the oven to 450 degrees F. Toss the carrots with the olive oil and ? teaspoon salt on a rimmed baking sheet. Roast, turning halfway through, until tender, about 15 minutes. Meanwhile, make the hummus: Puree the chickpeas, tahini, roasted red peppers, lemon juice, garlic and 2 teaspoons salt in a food processor. Transfer to a small bowl and refrigerate until ready to serve. Set the bowl of hummus on the bottom half of a large round platter. Arrange the roasted carrots around the edge of the bowl to look like feathers. Use the parsley, olives, carrot slice, carrot stems and roasted red pepper strip to decorate the hummus to look like a turkey. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 46012,"Barbecue Chicken with Mac and Cheese 3 cups chopped cauliflower florets (about 8 ounces) 1 cup low-fat milk 1 1/2 cups shredded reduced-fat cheddar cheese 1 tablespoon grated parmesan cheese 1 small plum tomato, halved 2 tablespoons barbecue sauce 4 skinless, boneless chicken thighs (about 1 pound) Kosher salt 6 ounces elbow macaroni (about 1 3/4 cups) Instructions: Preheat the broiler. Bring the cauliflower and milk to a boil in a large saucepan. Reduce the heat to medium, cover and simmer, stirring occasionally, until tender, about 8 minutes. Transfer to a blender and puree until smooth; return to the saucepan and stir in 1 1/4 cups cheddar and the parmesan. Meanwhile, grate the tomato into a bowl and stir in the barbecue sauce. Season the chicken with 1/4 teaspoon salt; set on a baking sheet and broil until golden, about 7 minutes. Flip the chicken, brush with the barbecue sauce mixture and continue broiling, basting with the pan juices occasionally, until cooked through, 6 to 7 more minutes. Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add the pasta and cook as the label directs; reserve 1/2 cup cooking water, then drain. Add the pasta to the cauliflower mixture along with a splash of the reserved cooking water. Cook over low heat, stirring, until the pasta is coated. Top the mac and cheese with the remaining 1/4 cup cheddar; serve with the chicken. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]

" 46013,"Deep Fried Ice Cream 6 Sponge Cakes, edges trimmed, recipe follows 1 pint vanilla ice cream 3/4 cup apricot jam 1/2 teaspoon cardamon 2 ounces rum 2 ounces butter Peanut or canola oil, to fry Coating Batter, recipe follows 1/2 cup butter 1/2 cup sugar 2 eggs 4 ounces self-rising flour 2 cups flour 1/2 teaspoon salt 2 teaspoons active dry yeast 10 tablespoons (about 6 ounces) warm water 10 tablespoons (about 6 ounces) flat beer 2 tablespoons olive oil 1 egg white, beaten Instructions: Halve sponge cakes and scoop out center. Fill cavities with a half scoop ice cream. Close up cake, completely enclosing ice cream. Place in freezer. Melt jam in saucepan on medium heat. Season with cardamom and rum. Stir butter into apricot mixture. Keep warm to serve. Heat oil in deep fryer to 375 degrees F. Remove cakes from freezer and dip into coating batter. Fry for 10 seconds or until golden brown. Drain on paper towels. Serve on a heated platter, covered with apricot sauce. Preheat oven to 325 degrees F. Cream together butter and sugar until light and fluffy and doubled in bulk. Add eggs, one at a time. Using a tablespoon, fold in flour and immediate place mixture into 2 to 3-inch greased and floured muffin tins. Bake for 20 to 25 minutes. Cool. Warm mixing bowl. Add flour and salt and make a well in center. Add yeast and water to well. Dissolve the yeast and gradually incorporate the flour. Mix in beer and oil. Cover with a clean cloth and place in a warm spot for 2 to 4 hours. Add egg white immediately before use. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 46014,"Hot and Spicy Brownies 3 (3-ounce) squares unsweetened chocolate 1 stick (1/2 cup) unsalted butter 1 cup sugar 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon fine salt 2 canned chipotle peppers in adobo, chopped 1/2 cup all-purpose flour 2 teaspoons five-spice powder Instructions: Preheat the oven to 325 degrees F. Melt the chocolate and the butter together in a double boiler or in a bowl set over a pan of simmering water. Remove from the heat and whisk in the sugar, then eggs, vanilla, salt, and chopped peppers. Sift in the flour and five-spice powder and mix until incorporated. Pour into mini muffin pans and bake for about 15 minutes. Alternately, you can pour the batter into a greased 8 by 8-inch pan and bake for about 30 minutes. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 46015,"Grilled Sushi Rice with Soy-Ginger Glaze 2 cups cooked flavored sushi rice 1/4 cup soy-ginger glaze, recipe follows 1/4 cup gari julienned 1 tablespoon sesame seeds 1 cup thin soy sauce Juice and zest of 2 oranges 3 tablespoons brown sugar 1 tablespoon minced ginger Instructions: Form sushi cakes either using a rice mold or your hands. Make a small hole in the cake and fill with gari. Re-seal hole and let rest for 5 minutes. On a hot grill, mark the cake. Turn over and glaze marked side. Turn again and glaze. Garnish with sesame seeds and serve hot. Combine all ingredients in a bowl. ","[Sak, Riesling, Gewrztraminer, Pinot Grigio]" 46016,"Herb Salad 1/4 cup white wine vinegar 2 teaspoons Dijon mustard 1 teaspoon honey 1/2 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1/2 cup extra-virgin olive oil 1 bunch flat-leaf parsley, stemmed (about 3 cups) 1 bunch fresh basil, stemmed (about 3 cups) 1 bunch fresh chives, chopped 1 bunch fresh tarragon, stemmed (about 1/2 cup) 1 cup arugula leaves 1 fennel bulb, halved, cored, and thinly sliced Edible flowers, for garnish Instructions: In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside. In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 46017,"Chocolate Amaretti Cake Butter-flavored nonstick cooking spray 3/4 cup bittersweet chocolate or semisweet chocolate chips 1 cup slivered almonds 1 cup baby amaretti cookies (about 2 ounces) 1 stick (1/2 cup) unsalted butter, room temperature 2/3 cup sugar 2 teaspoons grated orange peel 4 large eggs Unsweetened cocoa powder, for sifting Instructions: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute. Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again. Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes. Transfer the cake to a platter. Sift the cocoa powder over and serve. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 46018,"Lobster Pierogies 1 recipe pierogie dough, recipe follows 2 pounds Yukon gold potatoes peeled and quartered 8 ounces black truffle butter 2 tablespoons chopped chives 1 pound cleaned and diced lobster meat Salt and pepper, to taste 3 tablespoons butter 2 cups flour 4 ounces sour cream 2 ounces butter, softened 1 egg 1 tablespoons of chopped chives Salt and pepper to taste Instructions: Roll dough to 1/8-inch thick. Cut dough into 2-inch circles. Wrap and set aside. Boil potatoes in salted water until tender and drain. Place through ricer and fold in truffle butter and chives. Fold in lobster meat. Check seasoning. To assemble: Place a heaping teaspoon of the lobster mixture on half of each circle of dough. Fold the circles in half to make half moon shapes and crimp the edges to seal. Boil the pierogies in water until they float, about 2 to 3 minutes. Drain. Saute until golden brown in butter. Place flour in bowl and form a well. Add remaining ingredients and mix by hand. Form in a ball, wrap and refrigerate for 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46019,"Avocado Fries 1/2 cup all-purpose flour 3 tablespoons (two 0.4-ounce packages) ranch dressing mix 2 large eggs 1 cup panko breadcrumbs Kosher salt and freshly ground black pepper 2 large ripe, firm avocados (about 8 ounces each) Nonstick cooking spray, for the fries One 8-ounce carton sour cream 1/4 cup mayonnaise 1/2 teaspoon garlic powder 1 teaspoon lime zest plus 1 tablespoon lime juice 2 tablespoons chopped fresh cilantro Instructions: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Combine the flour and ranch mix in a shallow dish. Whisk the eggs in another shallow dish. Stir together the panko, 1 teaspoon salt and 1/2 teaspoon pepper in a third shallow dish. Cut the avocados in half and remove the pits. Cut each half in half again and remove the peel. Cut the quarters into thirds. (Each avocado will have 12 slices.) Working one at a time, dredge the avocado slices in the flour mixture, followed by the eggs and then the panko. Place on the prepared baking sheet. Coat the avocado slices with cooking spray and bake, turning halfway through and coating with more cooking spray, until golden brown, 16 to 18 minutes. Meanwhile, stir together the sour cream, mayonnaise, garlic powder, lime zest, lime juice and cilantro in a small bowl. Season with salt and pepper. Serve the sauce with the avocado fries. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 46020,"Citrus-Grape Smash Cocktail 1 ounce freshly squeezed lemon juice 1/2 ounce agave syrup
5 large seedless green grapes
2 sprigs fresh mint, plus more for garnish (optional) 2 ounces vodka
Ice cubes for serving Instructions: Add lemon juice, agave, grapes and mint springs to a cocktail shaker. Muddle everything together with a muddler or the base of a wooden spoon until the grapes have released their liquid and the mint is fragrant, about 10 seconds. Add in the vodka and fill the shaker with ice. Place the top on and shake vigorously for 10 to 15 seconds. Fill an 8- to 12-ounce glass with ice and strain the cocktail into the glass. Garnish with mint, if using, and serve. ","[Vodka, Sauvignon Blanc, Pinot Grigio, Ros]" 46021,"Savory Sour Cream and Chive Waffles with Sausage and Lingonberry Syrup 1 tablespoon extra-virgin olive oil 1 pound ground pork, chicken or turkey breast 2 teaspoons fennel seeds 2 teaspoons paprika or smoked sweet paprika A handful fresh flat-leaf parsley, finely chopped 1 tablespoon grill seasoning, preferred brand Montreal Steak Seasoning 1 cup lingonberry preserves A couple cloves 1 cinnamon stick 1 tablespoon lemon juice Splash water 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda A couple pinches salt 2 teaspoons sugar A little freshly grated nutmeg 3 to 4 tablespoons chopped chives 1 cup milk 1 cup sour cream 2 large free range eggs 4 tablespoons melted butter, divided Instructions: I do not bake and I therefore borrow the baking powder and soda from my neighbors. I measure everything with my morning coffee cup and teaspoon that I stir my first cup with. If you bake and have legit measuring devices on hand, you might want to refrain from using them because these waffles rule but only if you make them my way. Heat the olive oil in a large skillet. Mix the ground meat with fennel, paprika, parsley and grill seasoning. Form 8 small 2 to 3-inch patties and add to the hot skillet, cook 3 to 4 minutes on each side. Keep warm. Preheat a waffle iron. Warm preserves with cloves, cinnamon, lemon juice and water over low heat. Remove the cloves and cinnamon stick Mix the dry ingredients and chives in a mixing bowl and make a well in the middle. Mix the milk, sour cream, eggs and half the melted butter together then pour into the well. Beat the wet into the dry with a few shift turns but do not over mix the batter. Brush the waffle iron with a little of the remaining butter and cook waffles, keeping then warm and crisp in a low oven. The batter should fill a 4 section iron 3 times, making 12 waffles, 3 per portion. Serve 3 waffles and 2 patties with lingonberry syrup drizzled over top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46022,"Stuffed Peppers 6 green bell peppers, tops removed and seeded 4 tablespoons grapeseed oil 1 white onion, diced 1 cup sliced mushrooms 2 teaspoons freshly chopped garlic 1 zucchini, diced 1 yellow squash, diced 2 cups cooked wild rice 1 (14-ounce can) tomatoes, drained 1 cup diced red and green peppers Salt and freshly ground black pepper 2 tablespoons tomato paste 1 cup fresh arugula or spinach 2 teaspoons freshly chopped tarragon leaves 1/2 cup grated Parmesan, to finish Instructions: Preheat the oven to 350 degrees F. Wrap the peppers in aluminum foil, and bake in the oven until tender, but not falling apart, about 15 minutes. Remove from the oven and allow to cool. In a large skillet over medium heat, add the grapeseed oil. When the oil is hot, add the onions, mushrooms and garlic and saute until the mushrooms are golden brown. Add in the zucchini, yellow squash, wild rice, tomatoes, red and green peppers and continue to cook until the vegetables are tender. Adjust the seasoning with salt and pepper, to taste, and stir in the tomato paste. Remove from the heat and fold in the fresh arugula or spinach and the fresh herbs. Spoon the vegetable mixture into the cooled peppers. Transfer the peppers to a heat-proof serving dish and top with a little Parmesan. Bake until the peppers are heated through, about 15 minutes. Remove from the oven and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 46023,"Chicken Under a Brick with Polenta 4 skinless, boneless chicken breasts (about 8 ounces each) 1/4 cup extra-virgin olive oil 2 cloves garlic, smashed 1 teaspoon minced fresh rosemary Pinch of red pepper flakes Kosher salt and freshly ground pepper 1/3 cup dry white wine 1 cup low-sodium chicken broth 1 cup quick-cooking polenta 1/3 cup grated parmesan cheese 1 tablespoon unsalted butter 4 cups baby arugula (about 3 ounces) Instructions: Invert a large cast-iron skillet and wrap the bottom with foil; set aside. Toss the chicken with 1 tablespoon olive oil, the garlic, rosemary, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Let stand 10 minutes. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chicken and top with the foil-wrapped skillet. Cook until browned on the bottom, 6 to 8 minutes, then flip. Carefully rewrap the skillet with a clean sheet of foil; top the chicken with the skillet. Cook until the chicken is cooked through, about 7 more minutes. Transfer to a cutting board and let rest 5 minutes, then slice. Meanwhile, pour the wine into the same nonstick skillet and simmer over medium heat until reduced by three-quarters, 1 to 2 minutes. Add the chicken broth and simmer until reduced to about 1/2 cup, about 3 more minutes. Bring 4 cups salted water to a boil in a medium saucepan. Whisk in the polenta. Cook, whisking, until tender, about 5 minutes. Remove from the heat and stir in the cheese and butter until smooth. Season with salt and pepper. Toss the arugula with the remaining 1 tablespoon olive oil. Divide the polenta among plates. Top with the chicken, pan sauce and arugula. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 46024,"Corned Beef Hash 2 tablespoons vegetable oil 8 ounces cooked corned beef, diced 1 white onion, finely chopped 1 bell pepper, finely chopped 2 medium baking potatoes, peeled and shredded (about 2 cups) 4 tablespoons unsalted butter 4 large eggs Kosher salt and freshly ground pepper 4 slices cheddar cheese (about 2 ounces) Instructions: Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes. Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper. Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46025,"PB&J Ravioli 2 heaping cups raspberries 1 cup sugar
12 slices white bread (see Cook's Note) 6 teaspoons creamy peanut butter
1 1/2 teaspoons shaved white chocolate 10 green sprinkles, for garnish
Instructions: For the raspberry jam: Bring the raspberries and sugar to a boil in a pot over medium-high heat, stirring continuously and breaking up the berries with a spoon. Boil for 2 to 3 minutes, then reduce the heat to a simmer and simmer, stirring, until the liquid thickens and coats the back of the spoon, about 5 minutes. Remove from the heat and cool completely. The jam keeps, covered in a jar in the refrigerator, for up to 1 month. For the ravioli: Using a 2-inch scalloped biscuit cutter, cut out the center of each slice of bread to create 12 ravioli. Place 1 teaspoon peanut butter in the center of each of 6 ravioli, then top with the remaining 6 ravioli. Carefully press together to smash, then use a fork to seal the edges. Arrange 3 ravioli on a dish. Top with 2 tablespoons of jam and garnish with half of the white chocolate and 5 sprinkles. Repeat with the remaining ravioli, 2 tablespoons jam, white chocolate and sprinkles. ","[Chardonnay, Moscato, Gewrztraminer, Brachetto]" 46026,"One Recipe, Two Meals: Open-Faced Veggie Sandwiches with Hummus 1 cup hummus (original flavor) 1/3 cup pesto (jarred or homemade, your choice) 6 slices crusty bread (from a large loaf or baguette) 1/2 cup thinly shaved carrots (a vegetable peeler works great) 1/2 cup thinly sliced apples 1/2 cup thinly sliced cucumbers 1/2 cup alfalfa sprouts Chips, for serving 1/2 cup roasted red pepper slices (jarred or homemade, up to you) 1/3 cup thinly sliced radishes Instructions: First of all, equally divide the hummus between 2 bowls and swirl the pesto into one of the bowls. The pesto hummus is for your adult mouth! Yay, right?
Take 3 slices of the crusty bread and slather with the original hummus. Top with half of the shaved carrots, followed by all of the apple slices and cucumbers. Top with half of the sprouts and serve it just like that to the kiddos! With some of the chips, natch.
Now, slather the remaining 3 slices of crusty bread with the pesto hummus and top with the rest of the carrots, followed by the delicious roasted red peppers and radishes (spice!) and the rest of the sprouts. Serve with chips. Holla.
Super-crazy simple veggie lunch or dinner be SERVED. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 46027,"Chopped Salad with Lemon and Dill 5 cups shredded romaine lettuce (about 1 head) 2 cups shredded radicchio (1/2 head) 2 scallions, chopped 3 tablespoons olive oil 2 tablespoons lemon juice 1 tablespoon fresh dill, or 1 teaspoon dried Salt and freshly ground black pepper Instructions: In a large bowl toss together the romaine, radicchio, and scallions. In a small bowl, whisk together the olive oil, lemon juice, dill, salt and pepper, to taste. Pour the dressing onto the salad and toss. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 46028,"Calabrian Scrambled Eggs with Jalapeno Pesto Bruschetta 1 small ciabatta or 1/2 large ciabatta, halved lengthwise 2 tablespoons olive oil Kosher salt and black pepper 8 jalapenos Canola oil Kosher salt and freshly ground black pepper 1 1/4 cups tightly packed fresh flat-leaf parsley leaves 1/4 cup grated Parmesan 3 tablespoons pine nuts 1 clove garlic, chopped 1/2 cup extra-virgin olive oil 2 tablespoons olive oil One 6-ounce piece sopressata, cut into small dice 1 small red onion, finely diced 9 large eggs 6 ounces provolone, cut into small dice, room temperature Parsley leaves, for garnish Instructions: For the toasted ciabatta: Drizzle the cut sides of the ciabatta with the olive oil and season with salt and pepper. Put on a baking sheet cut-side up and bake until lightly golden brown, about 15 minutes. For the pesto: Preheat the oven to 400 degrees F. Toss the jalapenos in a few tablespoons of canola oil and sprinkle with salt. Roast in an even layer on a baking sheet until soft and the skin is blistered. Transfer to a bowl and cover with plastic wrap. Let sit for 15 minutes, and then remove the stems and seeds. Combine the roasted jalapenos, parsley, Parmesan, pine nuts, garlic and some salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil through the feed tube until smooth. If the mixture is too thick, add a few more teaspoons of oil and pulse. Transfer to a bowl. For the scrambled eggs: Heat the olive oil in a large nonstick saute pan over medium heat. Cook the sopressata and the onions until the sopressata is crisp and the onions have softened, about 5 minutes. Whisk the eggs in a bowl until light and fluffy and sprinkle with salt and pepper. Pour the mixture into the pan with the onions and sopressata and cook, stirring constantly until soft curds form. Right before you pull the pan off the heat, when the eggs are almost done but not quite, add the provolone and stir for a few seconds to melt. To serve, mound the eggs on the top of the toasted ciabatta halves. Top with parsley leave, and cut on a slight angle into 8 large slices. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 46029,"Italian Ice with Lemon Syrup and Tutti Frutti Syrup 8 lemons, zested and juiced 3/4 cup sugar Pinch gray salt 1/2 pint strawberries, 1/2 pint blackberries 1/2 pint raspberries 3/4 cup sugar 1/2 teaspoon vanilla extract Pinch gray salt 2 twists of peppermill Ice, to serve Instructions: For the syrups: Put all the ingredients for each syrup into 2 separate medium saucepans and bring them to a boil over medium-high heat. Remove them from the heat; cool and strain. For the Italian Ice: Put a large bunch of ice in a food processor and process until it is finely ground. Or put the ice in a towel and pound it with a rolling pin or bat until it is finely ground. Scoop into dishes and top with Lemon Syrup or Tutti Frutti Syrup, or both! ","[Prosecco, Moscato, Vinho Verde, Cava]" 46030,"Open Faced Cucumber Sandwiches 8 (3/8-inch) thick slices sourdough bread 1/2 bunch watercress, chopped 1 cup homemade or store bought buttermilk dressing 2 ounces cream cheese 1 English cucumber, thinly sliced 1 red pepper, seeded and sliced into thin rounds Instructions: Preheat the oven to 400 degrees F. Toast the bread for about 5 minutes then set aside to cool. Combine the watercress, buttermilk dressing and cream cheese in a food processor or blender and puree. Spread the toast with the cream cheese mixture. Shingle cucumbers on top of each slice of bread then cut the sandwiches into triangles. Arrange the sandwiches on 4 plates, garnish with red pepper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46031,"Sweet and Sour Curry Spring Rolls 1 pound shrimp 1 pound minced turkey or minced pork 8 scallions 1 red pepper 4 ounces Chinese mushrooms, soaked in water 20 minutes 1 small piece ginger 8-ounce can water chestnuts 1/2 Chinese medium sized cabbage 1 tablespoon dry sherry 3/4 tablespoon white vinegar 1 tablespoons soy sauce 1 teaspoon sugar 1/2 teaspoon salt 1 1/2 teaspoons curry powder, or to taste 2 teaspoons molasses 1/2 teaspoon chili powder, or Chinese chili paste (optional) 1 tablespoon oil Oil, for deep frying
100 spring roll wrappers 2 tablespoons cornflour
1 bowl of water, half full 1 damp clean hand or kitchen towel Instructions: Shell and de-vein shrimp, and put into food processor. Add minced meat, finely chopped scallions, finely chopped red pepper, finely chopped mushrooms, grated ginger, chopped water chestnuts, shredded cabbage, sherry, vinegar, soy sauce, sugar, salt, curry powder, molasses, chili powder and process slowly only until shrimp is coarsely chopped in the food processor and watching closely not to over process shrimp. In a wok, or heated saute pan, add tablespoon of oil and saute mixture until 3/4 cooked, on high heat about 3 to 4 minutes, tossing mixture around in pan constantly.
Prepare work area. Clean a surface and place bowl of water with cornflour mixed in, damp towel, spring roll wrappers, and partially cooked turkey mixture in work area. Start wrapping spring rolls by placing one wrapper at a time down on flat surface in at a diamond angle to you. Fill about 2 tablespoons of mixture starting a little above the bottom point of the wrapper. Dip fingers in the water bowl and moisten the top and sides of the wrapper. Start at the bottom tip and fold wrapper over turkey mix, rolling the mix into the wrapper half way. Then fold sides inward and continue rolling, sealing with more water if necessary on top. Continue to fold one at a time, keeping the finished ones moist under the moist clean towel (the towel should not be dripping wet, just moist to the touch).
Time to Fry! In a deep frying pot, fill halfway with corn or vegetable oil. Heat until when wood chopsticks are placed in to touch the bottom, there are fast streams of bubbles streaming to the top (yes, that's the way my mother taught me!). Very important: before placing spring rolls in oil, make sure they are dry on the outside (if your towel was too damp, you must dry off the rolls in paper towel first, otherwise the oil will pop). Place spring rolls in a few at a time making sure to keep them separated while frying. If the oil is too hot, the outside will cook too quickly, leaving the inside undercooked -- adjust the temperature so that each spring roll takes about 5 to 7 minutes each to cook through and are golden brown. Drain and serve immediately.
Excellent when served with your favorite dipping sauce. Try a sweeter sauce with spring rolls such as a plum or duck sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 46032,"Shrimp Summer Rolls with Curried Coconut Dipping Sauce 1/3 cup unsalted peanuts 1 1/2 teaspoons vegetable oil 2 teaspoons red curry paste 2 teaspoons fish sauce 1 tablespoon sugar 1/2 cup unsweetened coconut milk 1/2 cup low-sodium chicken broth 1 tablespoon hoisin sauce Kosher salt 1 tablespoon rice vinegar 2 teaspoons sugar 6 black peppercorns 12 medium shrimp (unpeeled) 1 ounce rice vermicelli 1 cucumber 3 scallions 8 8-inch-round rice paper wrappers 1/2 bunch mint 1/2 bunch basil 1/2 bunch cilantro 4 Boston lettuce leaves, torn Instructions: Make the sauce: Grind the peanuts in a food processor. Heat the vegetable oil in a saucepan over medium heat. Add the curry paste and cook 1 minute. Add the fish sauce and cook 1 more minute. Add the ground peanuts and cook, stirring, about 4 minutes. Sprinkle in the sugar and cook 1 to 2 more minutes. Stir in the coconut milk, chicken broth and hoisin sauce. Reduce the heat to low and simmer until thick, about 20 minutes. Let cool. Make the rolls: Fill a saucepan with water and season with salt. Add the vinegar, sugar and peppercorns and bring to a boil over high heat. Add the shrimp and simmer until pink, 2 minutes. Drain and run under cold water. Peel the shrimp, then halve lengthwise and devein. Cover and chill. Cook the rice noodles as the label directs, then drain. Cut the cucumber and scallions into matchsticks and toss with 1 teaspoon salt in a bowl. One at a time, soak a rice paper wrapper in warm water until pliable, 30 seconds, then lay on a cutting board and pat dry. Arrange 3 shrimp halves across the middle of the wrapper; top with some noodles, herbs, cucumber, scallions and lettuce. Fold the bottom of the wrapper over the filling, then fold in the sides and roll up into a tight bundle. Cut in half; serve with the peanut sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 46033,"Traditional Sangria 2 bottles chilled dry red wine, like Rioja 1 cup brandy 1 cup orange juice 1/4 cup superfine granulated sugar 2 oranges, cut into thin rounds 2 Meyer lemons, cut into thin rounds 3 Key limes, cut into thin rounds 2 apples, cored and cut into 1/2-inch chunks 2 cups cold club soda Instructions: In a large pot or bowl, combine the wine, brandy, orange juice, and sugar and stir until the sugar dissolves. Add the orange, lemon, and lime slices, the apples and refrigerate until well chilled, about 1 hour. Remove from the refrigerator and add the soda. Serve in glasses over ice. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 46034,"St. Patrick's Day Mint Shakes 1 pint vanilla ice cream (2 cups) 1/4 cup whole milk 1/2 teaspoon peppermint extract 1/2 teaspoon pure vanilla extract 3 or 4 drops green liquid food coloring
Whipped cream and green sanding sugar, for garnish Instructions: Blend the ice cream, milk, peppermint extract, vanilla and food coloring in a blender until smooth. Pour into one or two serving glasses and garnish with whipped cream and sanding sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46035,"Walnut Raisin Tartlets SM0403H Nonstick cooking spray 1 (9-ounce) box pie crust mix, prepared according to package directions 3 tablespoons unsalted butter, room temperature 1/3 cup brown sugar, packed 2 large eggs, room temperature 1/2 teaspoon pumpkin pie spice 1/2 teaspoon vanilla extract 1/2 cup raisins, roughly chopped 1/2 cup walnuts, roughly chopped Instructions: Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray. Cut the pie crust into 12 pieces and press them evenly into the bottoms and up the sides of the muffin cups to form a crust. In a medium bowl with an electric hand mixer, beat together the butter and sugar until fluffy. Add the eggs, pumpkin pie spice, and vanilla and mix well. Stir in the raisins and walnuts. Spoon the mixture evenly into the crusts. Put the muffin tin onto a baking sheet and bake until the filling is set, 18 to 20 minutes. Remove the pan from the oven and allow to cool for 10 minutes. Carefully unmold the tarts, put them onto a rack, and let them cool to room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 46036,"Creamy Stove-top Mac and Cheese 2 tablespoons butter 1/2 small onion, grated with juices retained 1 clove garlic, minced 1/4 teaspoon white pepper 1/4 teaspoon paprika Kosher salt and freshly ground black pepper 2 cups heavy cream, room temperature 8 ounces Colby Jack cheese, shredded 4 ounces sharp Cheddar, shredded 1 pound baby shell pasta, cooked al dente Chopped parsley, for garnish Instructions: In a large saucepan over medium heat, melt the butter. Add the onions, including juices, and cook until tender, about 2 minutes. Add the garlic, white pepper, paprika, and salt and freshly ground black pepper, to taste. Cook for a few minutes to let the flavors bloom, and then slowly stir in the heavy cream. Bring to a simmer, stirring occasionally, and cook until slightly thickened, about 8 minutes. Add the cheeses and stir until melted, then remove from heat. Stir in the pasta and toss until thoroughly combined. Season with salt and pepper, to taste. Transfer to a serving bowl and serve warm garnished with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46037,"BBQ Crunch Burger Two 4-ounce ground beef patties 2 teaspoons seasoning salt 2 slices Cheddar 1 bun 1 tablespoon your favorite spicy BBQ Sauce Lettuce, tomato, onion, pickles, for dressing the burger 4 large BBQ pork rinds Instructions: Heat a cast-iron skillet or flat top griddle to 350 degrees F.
Sprinkle the burger patties with about 1/2 teaspoon seasoning salt on each side. Then place in the skillet. Cook for 2 minutes, and then flip over and continue to cook for 1 1/2 more minutes. Place the cheese slices on the patties and allow to melt as the patties finishing cooking. Toast the bun if desired. Then add 1/2 tablespoon spicy BBQ sauce to each half. Dress the bottom bun with lettuce, tomato, onion and pickles, and then stack the burger patties onto the bottom bun. Top with pork rinds, and then the top bun. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 46038,"Elbow Macaroni with Crispy Breadcrumbs and Broccoli Kosher salt 6 tablespoons extra-virgin olive oil, plus more for drizzling 1/2 cup panko breadcrumbs Finely grated zest of 1 lemon 2 tablespoons chopped fresh Italian parsley 3 cups elbow macaroni (about 12 ounces) 1 head broccoli, cut into small florets (about 4 cups) 1 clove garlic, finely chopped 1/4 teaspoon red pepper flakes 1 cup chicken stock 1 cup freshly grated parmigiano-reggiano Instructions: Bring a large pot of salted water to a boil. Meanwhile, in a large skillet over medium heat, add 2 tablespoons olive oil. Add the breadcrumbs and toast, stirring constantly, until they are crisp and golden, 4 to 5 minutes, taking care not to let them burn. Scrape into a small bowl and toss with the lemon zest and parsley and then season with salt. Add the pasta to the boiling water and cook according to the package directions until al dente while you make the sauce. Wipe out the skillet used to toast the breadcrumbs and return it to medium-high heat. Add the remaining 4 tablespoons olive oil and, when the oil is hot, add the broccoli and toss to coat. Saute until it turns bright green, 2 to 3 minutes, then add the garlic and pepper flakes. Cook until the garlic is fragrant, about 1 minute, then pour in the stock. Simmer until the broccoli is tender, 5 to 6 minutes. When the pasta is done, scoop it out of the water with a spider or a small strainer and add directly to the sauce, reserving the pasta water. Simmer the pasta with the sauce just to blend the flavors, 1 to 2 more minutes, then drizzle with a tablespoon or so of olive oil and toss again. If the sauce seems dry, add up to 1/2 cup pasta water. Off the heat, stir in the cheese. Serve in warmed bowls and sprinkle with the breadcrumb mixture. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 46039,"Paleo Spaghetti Squash and Amped Up Meatballs 2 tablespoons olive oil One 3-pound spaghetti squash, halved lengthwise and seeded Sea salt and freshly ground black pepper 3/4 cup minced onions 4 cloves garlic, minced 1 small carrot, cut into 1/4-inch dice 1 stalk celery, cut into 1/4-inch pieces 1 3/4 cups canned crushed tomatoes 1 cup canned diced tomatoes 1 tablespoon tomato paste 1/2 teaspoon dried oregano 1/4 teaspoon crushed red pepper 1 whole bay leaf 1 pound grass-fed ground beef 1/2 cup almond flour 1 teaspoon tamari 1 teaspoon tomato paste 1/2 teaspoon sea salt Pinch ground black pepper Pinch cayenne pepper 5 cloves garlic, minced 1 large egg Instructions: For the squash and sauce: Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
Rub 1/2 tablespoon of the olive oil on each cut-side of the squash and sprinkle with salt and pepper. Place the squash cut-side up on a baking sheet and roast until fork tender, 45 minutes to 1 hour.
To test for doneness, insert a knife into the squash; it's ready when the knife goes through with little resistance. Cool the squash for at least 10 minutes. Scrape the tines of a fork lengthwise along the flesh of the squash to pull out the long, thin strands.
While the squash cooks, make the sauce. Heat the remaining 1 tablespoon oil in a large nonstick saucepan set over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the carrots and celery, and cook until the carrots are fork-tender, 3 to 5 minutes. Stir in the crushed tomatoes, diced tomatoes, tomato paste, oregano, red pepper and bay leaf. Cover the pot, reduce the heat to medium-low and simmer for at least 25 minutes (the longer the better), stirring occasionally. Season with salt and pepper.
For the meatballs: Combine the ground beef, flour, tamari, tomato paste, salt, pepper, cayenne, garlic and egg in a large bowl. Form about 40 bite-size (1-inch in diameter) meatballs. Place the meatballs in the sauce and simmer until firm to the touch and cooked through, about 15 minutes.
Plate the spaghetti squash on serving plates and top with the tomato sauce and meatballs to serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 46040,"Baked Macaroni and Cheese 8 ounces elbow macaroni 1 tablespoon kosher salt Cheese Sauce: 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 1 tablespoon powdered mustard 1/2 teaspoon paprika 1/2 cup finely diced yellow onion 1 bay leaf 3 cups whole milk 1 large egg 12 ounces sharp Cheddar, shredded, divided 1 teaspoon kosher salt Fresh black pepper 1 cup panko breadcrumbs 3 tablespoons unsalted butter, melted Instructions: Preheat the oven to 350 degrees F. For the pasta: In a 4-quart pot, cover the macaroni and salt with 1 inch of cold water. Bring to boil over medium heat. When the pasta comes to a boil begin testing for doneness. Cook to al dente. Drain in a colander and rinse with cold water to stop cooking For the cheese sauce: While the pasta is cooking, melt the butter over medium heat in a 3-quart saucepan. Once the butter stops bubbling, whisk in the flour and cook until the mixture is a pale blonde, stirring occasionally, about 3 minutes. Add the mustard, paprika, onion and bay leaf and whisk to combine. Add the milk, whisking continually for 7 to 8 minutes or until slightly thickened. Remove from the heat and discard the bay leaf. In a small bowl, lightly beat the egg. Add a few ounces of the milk mixture to the egg and whisk to combine. Add another few ounces of the milk mixture to the egg and thoroughly combine. Then add the egg mixture back to the milk mixture and whisk vigorously. Stir in three-quarters of the cheese and season with the salt and pepper. Fold the macaroni into the mix and pour into a 4-quart casserole dish. For the topping: Top the macaroni with the remaining cheese. Toss the breadcrumbs with the melted butter to coat. Sprinkle the macaroni with the breadcrumb mixture in an even layer. Bake for 30 minutes. Remove from the oven and rest for 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46041,"Baked Spring Rolls 1 2-ounce piece deli ham, finely diced 4 teaspoons vegetable oil, plus more for brushing 1 tablespoon chopped peeled ginger 2 cloves garlic, chopped 4 scallions, chopped 1 1/2 cups finely shredded green cabbage 1 medium carrot, shredded 1 pound lump crabmeat, picked over 1/4 cup chopped fresh cilantro 1 teaspoon Asian chili-garlic paste 1 1/2 teaspoons toasted sesame oil 1 tablespoon soy sauce 1 tablespoon rice vinegar 14 square spring roll wrappers 1 large egg white 2 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon mirin (sweet rice wine) 1 teaspoon chopped peeled ginger 1 scallion, finely chopped Instructions: Preheat the oven to 425 degrees. Make the spring rolls: Cook the ham in 2 teaspoons vegetable oil in a small nonstick skillet over medium heat until crisp, 2 to 4 minutes. Add the ginger, garlic and scallions; cook until fragrant, about 1 more minute. Toss the cabbage and carrot with the hot ham mixture in a large bowl. Add the crab, cilantro, chili-garlic paste, 1 teaspoon sesame oil, the soy sauce and vinegar; toss. Wrap the spring rolls (see right). Pierce each roll with a skewer in a few places to prevent bursting. Place a rack in a baking dish and brush with vegetable oil. Mix the remaining 2 teaspoons vegetable oil and 1/2 teaspoon sesame oil; lightly brush on rolls. Place the rolls on the rack; bake until golden on top, about 15 minutes. Turn the rolls; bake until golden and crisp, 8 to 10 more minutes. Meanwhile, mix all the sauce ingredients in a small bowl. Serve with the warm spring rolls. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46042,"Whole Wheat Sandwich Loaf with Flax, Sesame and Sunflower Seeds 1/4 cup (0.6 ounces) sesame seeds 1/4 cup (0.6 ounces) sunflower seed 1/4 cup 0.6 ounces flax seeds Water 3 3/4 cups (1 pound plus 1.8 ounces) organic whole wheat flour 1 tablespoon malt 1 1/8s cusp (8.4 ounces) water 3/4 cup (3.2 ounces) honey 3/4 cup (2.9 ounces) sourdough levain (starter) 1/3 cake compressed yeast 1 tablespoon sea salt Instructions: Soak sesame, sunflower and flax seeds covered with water overnight. Combine seeds and water with flour, malt, 1 1/8 cups water and honey. Let rest for 10 minutes. Add sourdough levain and yeast. Handknead for about 14 to 18 minutes (machine knead for 12 to 14 minutes). Add salt within the last 4 minutes. Let proof in greased bowl, covered with a damp towel, at 78 degrees, for about 2 1/2 hours or until doubled in volume. Divide dough into 3 greased loaf pans. Bake in preheated 400 degree oven for about 50 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46043,"Crispy Cauliflower Florets with Citrus Salt Vegetable oil, for frying 5 large eggs 2/3 cup cornstarch 1 1/2 teaspoons salt 3/4 teaspoon pepper 1 large head cauliflower, cut into florets 1/2 teaspoon red pepper flakes 2 lemons, zested Instructions: Fill a large pot half full with vegetable oil. Heat to 350 degrees F. In a large bowl, whisk together eggs, cornstarch, 1/2 teaspoon salt, and pepper. Toss in florets to coat. In a small bowl, mix together remaining salt, red pepper flakes and lemon zest. When oil is ready, remove half the florets from the batter and add to the oil. Cook until golden, about 4 to 5 minutes, turning occasionally. Drain to paper towels. Sprinkle generously with seasoned salt. Repeat with second batch of florets. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 46044,"Cinnamon Roll Cookies 2 sticks (1 cup) salted butter 1 cup granulated sugar
1/2 cup packed light brown sugar 1 tablespoon vanilla extract
1 large egg
2 1/2 cups all-purpose flour, plus more for rolling
2 teaspoons baking powder
1 teaspoon grated nutmeg
3 tablespoons salted butter, melted 1 tablespoon ground cinnamon
1/4 cup granulated sugar
2 cups confectioners' sugar, plus more if needed 5 tablespoons whole milk
2 tablespoons salted butter, melted, plus more if needed 1 teaspoon maple extract
Instructions: For the cookie dough: Cream together the butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and egg and continue to mix until well incorporated, scraping down the sides of the bowl as needed. In a large bowl, stir together the flour, baking powder and nutmeg until well combined. With the mixer on low, add the flour mixture slowly until incorporated and the dough has come together. Cover and chill for 15 for 20 minutes. For the filling: Tip the dough out onto a floured surface. Roll out into a 16-by-8-inch rectangle about 1/4 inch thick. Pour over the melted butter and, using your hands, spread the butter evenly over the dough. Sprinkle over the cinnamon and then the granulated sugar. Starting with the long edge, carefully roll the dough tightly, just as you would with cinnamon rolls, and pinch the seam together when you reach the end. Cut the log in half. Wrap the logs in plastic wrap, put on a baking sheet and chill until firm, 45 minutes to 1 hour. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside. Unwrap the cookie dough and transfer to a cutting board. With a sharp knife, cut the logs into 1/2-inch pieces. Transfer the cookies to the prepared baking sheets and bake until set and the edges begin to brown slightly, 12 to 13 minutes. Transfer to a cooling rack to cool. For the glaze: Meanwhile, whisk together the confectioners' sugar, milk and melted butter in a large bowl until smooth. Add the maple extract and taste. Add more confectioners' sugar or butter as needed; the glaze should be thick but still pourable. Drizzle the glaze back and forth over the cookies and allow to set before serving, 10 to 12 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46045,"Texas Chicken Hash 4 boneless chicken breasts Chili powder Garlic powder Ground black pepper 4 potatoes, diced 1 stick butter, divided 6 green bell peppers, chopped, plus 2 red bell peppers, chopped 4 onions, chopped Oil, for deep-frying, plus more for frying eggs 16 corn tortillas 1 cup all-purpose flour 3 cups milk 1 habanero pepper, chopped 4 cups grated cheese, any cheese of choice 8 eggs Tony Chachere's seasoning, to taste Avocado slices, for garnish Tomato slices, for garnish Instructions: For the Texas Chicken Hash: Preheat the oven to 350 degrees F. Season the chicken with garlic powder, chili powder, and black pepper. Put into a roasting pan and cover with foil. Roast the chicken until cooked through, about 45 minutes. Remove to a cutting board and chop. Add the potatoes and 1/2 stick of butter to a medium skillet and saute until tender. Remove from the pan and set aside. Add the green bell peppers and onions to the pan and saute until soft but not mushy! Heat a deep-fryer with oil and fry the tortillas until crispy. Transfer the tortillas to paper towels to drain. In a large saucepan add the flour and the remaining 1/2 stick of butter and cook the flour for 5 minutes, stirring constantly. Slowly add the milk and cook until slightly thick. Add the chopped red bell peppers and the habenero. Stir in the grated cheese and cook until melted. Coat a large fry pan with oil and add the eggs. Cook the eggs sunny side up. In a large pot over low heat, add the potatoes, bell pepper mixture and the chopped chicken. Season with Tony Chachere's seasoning, to taste. Stir the potato mixture until heated through. Put 4 tortillas on a plate in stacks of 2. Spoon some of the chicken mixture on top of both stacks. Top each stack with 1 sunny side up egg and drizzle with the cheese sauce, to taste. Repeat the process with the remaining tortillas, eggs and cheese. Garnish each plate with avocado and tomato slices. Serve immediately. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 46046,"Smoked Brie Extra-virgin olive oil, for brushing 1 small wheel brie or Camembert cheese 2 fresh bay leaves or 2 sprigs fresh thyme
Instructions: Soak the wood chips in water 1 hour, then prepare your grill for smoking. See instructions below. Lay out the cheesecloth on a work surface and brush with olive oil. Place the cheese in the middle and top with the bay leaves. Wrap the cheesecloth tightly around the cheese and tie closed with kitchen twine. Set the cheese, herb-side up, in the disposable pie pan. Once the grill reaches 250 degrees F, place the pan with the cheese on the cooler side of the grill. Close the grill and let smoke until slightly golden, about 20 minutes. If using a gas grill, turn off the flame and let the cheese sit, covered, 10 more minutes (this is not necessary if using charcoal; it imparts more smoky flavor). Remove from the grill and unwrap. Make a smoker box. Drain the wood chips and transfer to a small disposable aluminum pan (about 4 to 6 inches); cover tightly with foil. Poke 6 holes in both the foil and the bottom of the pan using a paring knife. How to set up your charcoal grill: Fill a chimney starter with briquettes; stuff the bottom with newspaper, ignite and let burn until the flames die and the coals are ashy. Dump the coals onto one side of the grill's bottom grate. Nestle the smoker box in the coals; put the top grate in place. When the chips start smoking, cover with the lid, closing the vents halfway, and heat the grill to 250 degrees F (use an oven thermometer if your grill doesn't come with one). Position the food on the cooler side of the grill (indirect heat). Close the lid and smoke as directed, adding more coals as needed to maintain the heat. How to set up your gas grill: Preheat the grill to medium high on one side; leave the burners off on the other side. Place the smoker box on the grate over the flame. When the chips start smoking, reduce the heat to low, close the grill lid and heat to 250 degrees F. Position the food on the cooler side of the grill (indirect heat). Close the lid and smoke as directed, adjusting the heat as needed to maintain a grill temperature between 225 degrees F and 250 degrees F. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46047,"Lemon Chicken and Shishito Pepper Kebabs Vegetable oil, for the grill 2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 clove garlic, grated Kosher salt and freshly ground pepper 24 to 30 small shishito peppers 1 1/2 teaspoons chopped fresh thyme Instructions: Preheat a grill to medium high and brush the grates with vegetable oil. Toss the chicken with the olive oil, lemon juice, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Thread onto eight 10-inch skewers along with the peppers. Grill the kebabs, covered, turning occasionally, until the chicken is cooked through and the peppers are charred, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 46048,"Cranberry Salad and la Mae's No-Fail Pie Crust 1 (6-ounce) package raspberry gelatin (can substitute orange or cherry) 1 (16-ounce) can whole cranberry sauce 1 teaspoon ginger 1/2 cup red grapes 1/2 cup walnuts or pecans (chopped) 1/2 cup chopped celery 1 large apple, diced 1 can Mandarin oranges, drained, juice reserved 1/2 cup sour cream 1/2 cup mayonnaise 1 teaspoon orange zest 2 tablespoons orange juice 2 cups flour Pinch salt 1 cup shortening that has been refrigerated (guest prefers Crisco butter flavored sticks) 1/4 cup water Instructions: Prepare gelatin with 2 cups boiling water. Dissolve completely. Add cranberry sauce and ginger. In the refrigerator let gelatin reach a soft set (about 1 hour). Fold in grapes, nuts, celery, apples, and liquid from oranges. Spray mold with vegetable spray to prevent sticking. Place drained oranges in bottom of mold. Pour gelatin mixture over oranges and refrigerate until firm. Un-mold after firmly set. Serve with sauce on side. A layer of cream cheese may be added on top of the oranges. Mini marshmallows mixed in are a treat for the kiddies. Mix flour and salt in a bowl. Remove 1/3 cup of the mixture and set aside. Add the chilled shortening and, using a pastry cutter, incorporate until shortening and flour become pea-sized (be patient), set aside. Use reserved 1/3 cup of flour/salt mixture and 1/4 cup of water, mix to make a paste. Using hands, add paste to flour/shortening mixture and work it just enough for paste to cover everything - don't work it too much. Roll out dough, and then roll onto pin to transfer to pie tin. Fill with preferred pumpkin pie or other pie filling.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 46049,"Peppermint Twist Candy Cookies 2 1/2 cups all-purpose flour, plus more for flouring work surface 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup (2 sticks) unsalted butter, softened 1 cup granulated sugar 1/2 cup packed light brown sugar 1 teaspoon peppermint extract 2 large eggs 4 cups confectioners' sugar 3 tablespoons meringue powder 1/4 teaspoon peppermint extract Red food coloring, for tinting icing 1/4 cup crushed peppermint candies Instructions: For the cookies: In a medium bowl, whisk together the flour, baking powder and salt. In a separate large bowl using an electric mixer, beat together the butter, granulated sugar and brown sugar, mixing until pale yellow and fluffy, 3 minutes. Add in the peppermint extract and eggs and mix well. Slowly incorporate the dry ingredients into the wet ingredients and mix well.
Transfer the dough to a floured work surface, divide into two disks, wrap in plastic and chill in the refrigerator for about an hour.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Working with one disk at a time, roll out the dough to 1/4-inch thickness. Cut out candy cane shapes with the cookie cutter and place the cookies about 2 inches apart on the prepared baking sheets. Re-roll the scraps to get as many cookies as possible, returning the dough to the refrigerator to chill if necessary.
Bake just until the edges start to brown, 10 to 12 minutes. (Bake one sheet at a time for even cooking and browning). Transfer the cookies to a wire rack and let cool.
For the royal icing: In the bowl of a stand mixer using a whisk attachment, combine the confectioners' sugar and meringue powder and mix for 30 seconds. Add 1/3 cup water and the peppermint extract and continue mixing on low until the icing forms peaks, 8 to 10 minutes. Adjust the consistency of the icing with additional water if necessary.
Set aside some of the icing in a small bowl and add enough food coloring until the desired shade of red is reached.
Ice the cookies with the white icing and let dry completely. Decorate with the red icing and crushed candies to make a candy cane pattern. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46050,"Saltimbocca Alla Romana 4 (5-ounce) thinly sliced veal cutlets (scallopini) 4 slices thinly sliced prosciutto 8 fresh sage leaves, plus more for garnish All-purpose flour, for dredging Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 tablespoons dry white wine 1/4 cup chicken broth Lemon wedges, for serving Instructions: Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess. Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm. Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 46051,"French Lentils with Bourbon-Glazed Ham 1? cups French lentils, rinsed and drained 2 small carrots, finely diced 2 medium shallots, finely diced 2 celery ribs, finely diced 2 dried bay leaves ? cup Maker's Mark? Bourbon 6 ounces thick-cut ham, diced 3 tablespoons honey 2 tablespoons sherry vinegar 1 tablespoon Dijon mustard ? cup chopped fresh parsley Kosher salt and freshly ground black pepper Instructions:

1. In a large saucepan, combine the lentils, carrots, shallots, celery, and bay leaves. Add enough water to cover by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until the lentils are tender, about 45 minutes. Add more water if the mixture is dry before the lentils are tender. 2. Meanwhile, in a small saucepan, bring the bourbon to a boil over medium heat. Add the ham, honey, and vinegar. Reduce the heat to medium-low and cook, stirring occasionally, until the ham is glazed, about 20 minutes. 3. Drain the lentils and transfer to a large bowl. Discard the bay leaves. Fold in the ham, mustard, and parsley. Season to taste with salt and pepper. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46052,"Cedar Plank Salmon 1 cedar plank (6 by 14 inches) 2 salmon fillets (1 1/2 pounds total) Salt and freshly ground black pepper 6 tablespoons Dijon mustard 6 tablespoons brown sugar Instructions: Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard. Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank. Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 46053,"Uyghur Spicy Beef Skewers 2 1/4 pounds beef sirloin, cut into 1-inch cubes 1/3 cup vegetable oil 3 tablespoons light soy sauce 3 teaspoons sea salt 1 teaspoon dried chili flakes 1 teaspoon ground coriander 1 teaspoon cumin 1 teaspoon ginger powder 1 teaspoon ground nutmeg 1 teaspoon sweet paprika powder 1 teaspoon ground Sichuan pepper 3 cloves garlic, finely chopped 1 teaspoon ground cumin 2 lemons, cut into wedges
   Instructions: For the marinade: Place the beef cubes in a large mixing bowl. Add the vegetable oil, soy sauce, sea salt, chili flakes, coriander, cumin, ginger powder, nutmeg, paprika powder, pepper and garlic and mix well. Cover and refrigerate for at least 30 minutes or overnight for a better result.
   Preheat the grill to medium-high heat.
   Thread the beef onto the skewers and grill for 3 minutes per side. Baste the beef with the oil as it cooks and sprinkle with the dried chili flakes and cumin.
   Serve with the lemon wedges. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 46054,"Chicken and Vegetable Stir-Fry with Udon Noodles 1 teaspoon peanut oil, plus more as needed 2 boneless, skinless chicken thighs, thinly sliced 3 tablespoons soy sauce
   3 scallions, white and green parts separated and sliced on the bias 3 scallions, white and green parts separated and sliced on the bias
   2 cloves garlic, smashed and finely chopped
   One 1-inch piece fresh ginger, peeled and finely grated
   1/2 jalapeno, seeded and cut into brunoise 1/2 jalapeno, seeded and cut into brunoise
   2 medium carrots, julienned
   4 ounces shiitake mushrooms, stemmed and sliced
   3 tablespoons rice wine vinegar
   1 cup chiffonade Napa cabbage
   1/2 cup edamame
   Kosher salt 1 pound fresh udon noodles
   Sesame oil, for drizzling 1/4 cup peanuts, coarsely chopped
   Cilantro, for garnish
   Instructions: Coat a large, straight-sided saute pan set over medium heat with the peanut oil and toss in the chicken and 1 tablespoon of the soy sauce. Cook until the chicken is cooked through, then remove and reserve for later use. Add in the white scallion pieces, garlic, ginger and jalapenos. Add in a splash more of the oil and cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Toss in the mushrooms and cook until softened, 2 to 3 minutes. Add in the remaining 2 tablespoons soy sauce and the vinegar, and then add the cabbage, edamame and the reserved chicken, and cook 1 minute longer. Sprinkle in the green scallions. Bring a large pot of salted water to a boil. Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, about 30 seconds. Add the noodles to the pan, stir to combine and cook until the noodles are hot and nicely coated. Add a drop of sesame oil, then transfer to a serving dish and sprinkle with the peanuts and cilantro to serve. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]

" 46055,"Pulled BamBiTo under Saboogoo 1 pound buffalo flank steak, ground 1 pound maple-flavored sausage, removed from the casings Olive oil 2 cups coarsely chopped onion, plus 2 cups chopped, plus 1 medium onion, chopped 1/4 cup minced garlic, plus 1/4 cup 2 pounds venison roast Salt and freshly ground black pepper 2 tablespoons minced ginger 1 cup chopped celery 2 pounds mushrooms, chopped 3 large green peppers, coarsely chopped 2 to 4 jalapenos, seeded and finely chopped 1 small habanero pepper, seeded and finely chopped *(See Cook's Note) 1/2 cup finely chopped fresh cilantro 3 to 4 tablespoons chili powder 2 tablespoons ground cumin 4 tablespoons Dijon mustard 1/2 cup sugar 2 (4 1/2 ounce) cans green chiles 1/2 cup lime juice 1 (12-ounce) can tomato paste 1 (15-ounce) can tomato sauce 1 (12 ounce) bottle Mexican beer 2 packages flour tortillas SaBooGoo, recipe follows 4 tablespoons chopped cilantro 1 (16-ounce) container sour cream 4 cups diced processed cheese spread 1 (10-ounce) can cream of chicken coup 1 to 2 teaspoons sour cream 2 teaspoons finely chopped green onions 1 (4-ounce) can diced green chiles, drained 1 cup salsa, store bought or home made 1/2 teaspoon ground cumin 1/8 teaspoon crushed red pepper flakes Instructions: Prepare BamBiTo Filler: In a large skillet, brown the wild beasts (buffalo and sausage) in olive oil. Add 2 cups of the onions and 1/4 cup of the garlic, and cook over medium heat until meat is thoroughly cooked. Drain fat and set aside. In a separate pot, boil the venison in water with salt, pepper, medium onion, ginger, and celery until it is tender and flakes easily, about 2 hours. Remove cooked venison from pot and place on chopping block. With 2 forks, pull the meat apart. Put the meat, remaining onion and garlic, plus the mushrooms, green peppers, jalapenos, and habaneros into a large stock pot. Add cilantro, chili powder, cumin, Dijon mustard, salt, sugar, green chiles, salsa, lime juice, tomato paste, and tomato sauce. Add the beer to the stockpot and mix thoroughly. Bring to a boil. Once the stockpot reaches a boil, reduce heat ,and let the contents simmer for 2 to 3 hours. Spoon a heaping ladle of pulled BamBiTo into the center of a large tortilla. Fold the ends of the tortilla toward the center crossing one over the other. Lay the BamBiTo in the center of a plate seam side down. Ladle SaBooGoo over the top. Garnish with a dab of sour cream and cilantro. In a medium pot combine cheese, soup, and sour cream over medium heat. Stir constantly while the mixture combines. After the mixture combines, reduce heat to low and add the remaining ingredients. Stir until well combined. Do not over heat. ","[Chardonnay, Pinot Noir, Tempranillo, Zinfandel]" 46056,"Country Bread 1 1/2 pounds all-purpose flour, plus more for dusting Room temperature water 3 grams fresh yeast, crumbled 1 tablespoon kosher salt Instructions: The day before making the bread or early in the day, make the poolish (or biga) by placing 8 ounces of the flour, 7 ounces of room temperature water and the yeast in a large bowl and mixing it well with a wooden spoon. Cover the bowl with a kitchen towel and let it stand for 2 to 3 hours at room temperature or in the refrigerator overnight. The poolish should double in volume. Add 1 pound of the flour and 12 ounces of room temperature water to the poolish and mix together well with your hands. It will be very sticky. Cover the bowl with the kitchen towel and let rest for 30 minutes. Sprinkle the salt over the surface of the dough and then fold the dough onto itself several times until the salt is incorporated. Cover the bowl with the kitchen towel and let the dough rest for 1 hour. Cover your hands with flour and sprinkle flour around the outside edge of the dough. Fold the dough onto itself 6 to 8 times. Cover the bowl with the kitchen towel and let rest for 1 hour. Fold the dough onto itself 6 to 8 times, dust a board generously with flour and pour the dough out onto the board. Divide the dough into two equal parts and turn and form each part into a ball, stretching the dough to form a smooth top. Sprinkle flour heavily in 2 separate bowls (there should be enough flour to keep the dough from sticking) and turn each ball of dough upside down into a bowl. Sprinkle the top of each ball with flour, cover each bowl with a kitchen towel and let it rise until doubled in size, about 45 to 60 minutes. Preheat an oven to 500 degrees F and line 2 sheet pans with parchment paper. Turn each ball of dough bottom-side up onto its own sheet pan and use a knife or razor blade to score a tic-tac-toe design on the top of each loaf. Place the loaves in the oven, immediately lower the temperature to 450 degrees F and bake for 30 minutes. (Do not open the oven door!) The loaves are done when they are golden brown and make a hollow sound when tapped on the bottom. Cool the loaves on a baking rack. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46057,"Green Bean Casserole Kosher salt 2 pounds fresh green beans, ends cut off
4 tablespoons butter, plus more for buttering the casserole dish 4 slices bacon, cut into 1/4-inch pieces
3 cloves garlic, minced
1/2 large onion, chopped
1/4 cup all-purpose flour
2 1/2 cups whole milk
1/2 cup half-and-half
1/4 cup chicken broth, plus more if needed 3 tablespoons sherry
1/8 teaspoon cayenne pepper
Freshly ground black pepper 3/4 cup grated sharp Cheddar cheese
3/4 cup grated Monterey Jack cheese
3 large jarred piquillo or roasted red peppers, diced
Onion Strings, recipe follows 1 large onion, very thinly sliced 2 cups buttermilk
1 to 2 quarts (4 to 8 cups) canola oil
2 cups all-purpose flour
1 scant tablespoon kosher salt
1/4 to 1/2 teaspoon cayenne pepper
Freshly ground black pepper Instructions: Bring a pot of lightly salted water to a boil; prepare a bowl of ice water. Cut the green beans in half if you like the pieces a little smaller. Blanch the green beans by dropping them into the boiling water and cooking them for about 1 1/2 minutes. Remove from the boiling water with a slotted spoon and immediately plunge them into the ice water to stop the cooking process. Drain the beans once they're cool and set aside. Preheat the oven to 350 degrees F. Butter a casserole dish. Add the bacon pieces to a skillet over medium heat. Cook for 2 minutes, then add the garlic and onion and continue cooking until the bacon is done (but not crisp) and the onions are golden brown, 4 to 5 minutes. Remove from the skillet and set aside. In the same skillet, melt the butter over medium heat. Sprinkle the flour into the skillet and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then stir in the milk, half-and-half, chicken broth and sherry. Cook, whisking constantly, until the sauce thickens, about 2 minutes. Add the cayenne, 1 1/2 teaspoons salt and some pepper, then the grated Cheddar and Monterey Jack. Stir until the cheese melts. If the sauce is too thick, splash in some chicken broth as needed. Add the peppers along with the reserved bacon/onion mixture and stir to combine. Put the green beans in the prepared casserole dish. Pour the sauce over the green beans and stir gently to combine. Bake until the sauce is bubbly, about 30 minutes. Top with the Onion Strings. Put the onion slices in a baking dish, cover with the buttermilk and soak for at least 1 hour. Heat the oil in a Dutch oven or heavy-bottomed pot until a deep-frying thermometer registers 375 degrees F. Combine the flour, salt, cayenne and some black pepper in a bowl. Grab a handful of the onions, throw them into the flour mixture, tap to shake off the excess and plunge into the hot oil. Fry until golden brown, a few minutes, then remove immediately to a paper towel-lined plate. Repeat until all the onions are cooked. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 46058,"Sunburst Cherry Blossom Pie 2 cups all-purpose flour 1/2 teaspoon salt 1 cup butter flavored shortening, chilled (recommended: Crisco) 1/2 cup ice cold water (plus 1 tablespoon) Leftover crust 8 red cherries 15 dried cherries 1 tablespoon baking glitter, if desired 1 (12-ounce) frozen package dark sweet cherries, thawed, (recommended: Dole) 21/2 cups frozen, pitted red tart cherries, thawed 1/2 cup dried cherries 3 tablespoons melted butter 1/4 cup tart cherry juice concentrate 3 drops almond extract 3 drops red food coloring 1 1/3 cups granulated sugar 1/2 vanilla bean pod (extracted seeds only) 1/4 cup minute tapioca (recommended: Kraft) 1 tablespoon cream 1 tablespoon granulated sugar 1/4 cup powdered sugar 2 tablespoons cream Instructions: For the Pie Crust: Place flour, salt and shortening in a bowl. Cut in shortening using a pastry blender until pea-sized pieces form. Add water and toss with a fork until mixture holds together. Refrigerate until chilled. Cut in half and roll out bottom crust to fit 9-inch pie pan. Roll top crust and cut spokes with serrated cutting wheel. Fold spokes to center and set aside.. Extra trim from crust may be use for cutting cherry blossoms. For the Cherry Blossoms: Roll out excess trimmings from crust. Cut of circles of pie dough to desired size with round cookie cutter. With knife, cut petals. Place dried cheery or half of thawed cherry in center of each blossom and bake on cookie sheet in a preheated 425 degrees F oven. Sprinkle with baking glitter, if desired. For the Filling: Drain cherries. Place in a glass mixing bowl and microwave until at least room temperature. Pour melted butter over cherries. Mix sugar, vanilla bean seeds and tapioca and add to bowl. Combine cherry juice concentrate, almond extract and food coloring. Pour over cherries and mix gently. Place in pie shell Unfold top crust and cover the filling. Crimp to seal edges. Brush with cream and sprinkle with granulated sugar. Bake at 425 degrees F for 50 minutes. Cover crust with foil when desired color appears. Remove pie from oven. Decorate with cherry blossoms and glaze. For the Glaze: Mix together powdered sugar and cream until a thin stream appears when the spoon is lifted from the bowl. Drizzle glaze over pie while still hot. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 46059,"Pan Roasted Chicken Breast with Pecan and Potato Hash and Spicy Brown Butter Sauce 3 Yukon gold potatoes, diced 4 to 5 tablespoons canola oil, divided 4 boneless chicken breasts with skin Kosher salt and freshly ground black pepper 1/2 pound sliced bacon, pancetta, salami or ham, chopped 1 medium-sized red onion, diced small 1/4 cup toasted and chopped pecans 2 tablespoons sherry vinegar 1 teaspoon finely chopped thyme leaves 1 tablespoon finely chopped parsley leaves 1/4 cup chicken stock 4 sticks unsalted butter, diced 2 jalapeno peppers, seeded and thinly sliced Instructions: Preheat the oven to 400 degrees F.
Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until tender, about 10 minutes. Drain and set aside.
In a large oven-proof skillet, heat 2 tablespoons of the canola oil over medium heat. Season the chicken with salt and pepper, to taste, and put, skin side down, into the hot oil. (You want to render the chicken skin and get it nice and crispy.) Cook until the skin is crisped, about 7 to 10 minutes. Transfer the pan to the oven until the chicken is firm to the touch, about 10 minutes. Do not turn the chicken over!
While the chicken is cooking, heat a large saute pan or cast iron pan over medium heat. Add enough canola oil to coat the bottom of the pan and then add the bacon. Cook until well rendered and then add the red onion. Continue to cook until the onion is a deep brown. Add the cooked potatoes and the pecans. Deglaze with sherry vinegar and season with salt and pepper, to taste. Cook another 5 minutes and then stir in thyme and parsley.
Remove the skillet from the oven, transfer the chicken to a cutting board and let rest. In the same pan over medium heat, add the chicken stock to deglaze and scrape the leftover brown bits from the bottom. Simmer until the liquid is evaporated, then add the butter and jalapenos. Cook until the butter is a deep dark brown, then immediately remove it from the heat. Spoon some of the hash onto each serving plate. Slice the chicken and arrange it over the hash. Drizzle with the butter sauce and enjoy. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 46060,"Fettuccine with Spicy Raw Tomato, Herb, and Caper Sauce 1 pound plum tomatoes, seeded and coarsely chopped 1/2 cup packed fresh flat-leaf parsley 1/2 cup packed fresh mint leaves 1/2 cup packed fresh basil leaves 1/4 cup drained capers 3 cloves garlic, crushed 1/2 teaspoon crushed red pepper flakes, or to taste Pinch sugar, or more to taste Salt and freshly ground black pepper 6 tablespoons extra-virgin olive oil 1 pound egg-free fettuccine 1/2 cup coarsely chopped walnuts, toasted Freshly chopped parsley (optional) Instructions: Reserve about one-third of the chopped tomatoes. Combine the remaining tomatoes, parsley, mint, basil, capers, garlic, red pepper flakes, sugar, salt, and black pepper in a food processor fitted with the metal blade; process until a smooth paste is formed. With the motor running, add the oil in a thin, steady stream. Transfer the mixture to a large serving bowl. Meanwhile, cook the fettuccine in boiling salted water according to package directions until al dente. Drain well and add to the bowl with the tomato mixture. Add the reserved tomatoes and toss like a salad until well combined. Serve immediately, garnished with the optional walnuts and parsley, if using. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 46061,"Oysters Casino with Red Bell Peppers, Chili and Bacon 4 strips bacon 1 stick unsalted butter, at room temperature 2 cloves garlic, minced 1/4 cup roughly chopped shallots 1/4 cup roughly chopped red bell pepper 1/4 cup roughly chopped celery 2 sprigs fresh oregano, leaves picked 2 sprigs fresh thyme, leaves picked 2 teaspoons lemon zest and juice 1/4 teaspoon dried red chili flakes Kosher salt and freshly ground black pepper 1 dozen large (approximately 4 inches) West Coast oysters on the half shell 1/4 bunch flat-leaf parsley, finely chopped for garnish Instructions: Preheat oven to 425 degrees F. Lay bacon out on a roasting pan in a single layer and bake for 10 minutes until just crispy - remember they will be going back into the oven with the oysters so you don't want to finish the bacon just yet. While the bacon is cooking, place the butter, garlic, shallots, bell pepper, celery, lemon zest and juice, oregano, thyme, and chili flakes in a food processor; pulse until well combined, but still has texture. Season with salt and pepper, to taste. Remove bacon from oven and cut up into pieces. Lay oysters in their half shells out on a large roasting pan in a single layer (you can use rock salt or a sheet of crumpled foil to steady them). Place 1 tablespoon of the casino butter mixture on top of each oyster and place a piece of bacon on each. Bake oysters in the hot oven until bubbly, approximately 10 to 12 minutes. Finish with finely chopped, fresh flat-leaf parsley and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 46062,"Speedy Spicy Tuna Bowls 1 1/2 cups short grain sushi rice (300 grams) 1 3/4 cups water (420 milliliters) 1/2 teaspoon kosher salt 1/4 cup rice wine vinegar (60 milliliters) 2 teaspoons sugar 500 grams sushi-grade tuna (about 18 ounces) 1 tablespoon sriracha 2 teaspoons mayonnaise 1 teaspoon toasted sesame oil 1/4 cup mayonnaise 1 to 2 teaspoons prepared wasabi 1 teaspoon rice wine vinegar 1/2 teaspoon finely minced ginger 1/2 cucumber, thinly sliced or peeled 1 to 2 carrots, thinly sliced or peeled 1 1/2 cups shelled edamame 2 green onions, thinly sliced 2 tablespoons black and white sesame seeds, toasted Pickled ginger Soy sauce Instructions: For the rice: Place the rice in a strainer and rinse under cold running water for about a minute, or until the water runs clear. Transfer the rice to a bowl and cover with cold water. If you have time, allow it to soak for 30 minutes. Soaking the rice ensures an even cook. If you do not have time to soak, the rice will still turn out, it will just be a little extra sticky. Drain the rice and transfer to a medium saucepan. Cover with the 1 3/4 cups water and stir in the salt. Bring the rice to a boil over medium-high heat. Cover and reduce the heat to low. Cook for 12 to 15 minutes, or until all of the water has been absorbed. Meanwhile, in a small bowl, whisk together the rice wine vinegar and sugar and set aside. Remove the pot from the heat and allow it to sit, covered, for 5 minutes before stirring in the vinegar mixture until fully absorbed. Divide the rice into 4 bowls and set aside to cool slightly while you prep the rest of the ingredients. For the tuna: Dice the tuna into 1-centimeter (1/2-inch) cubes and add to a bowl along with the sriracha, mayonnaise and sesame oil; toss to combine. Place the tuna in the fridge to stay cold until you are ready to assemble the bowls. For the toppings: Mix the mayonnaise, wasabi, vinegar and ginger together in a small bowl and set aside. Arrange the sliced cucumber, carrots and edamame on the rice. Top with the tuna and scatter with the green onions, sesame seeds, wasabi mayo and pickled ginger. Serve with soy on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 46063,"Greek Salad 1/2 head romaine lettuce, (about 3 cups) torn into bite sized pieces 1 ripe tomato, cut into 8ths 1 yellow bell pepper, cut into thin rings 1/4 red onion, finely sliced 1/4 cup finely chopped celery 1/2 cup crumbled chilled feta cheese 6 kalamata olives, pitted and cut into slivers 1 tablespoon drained rinsed capers Chopped fresh oregano Salt and freshly ground black pepper 1/4 cup Mustard Vinaigrette, recipe follows 2 tablespoons red wine vinegar 4 tablespoons olive oil 1 tablespoon mustard Salt and pepper Instructions: Combine all of the ingredients, except for vinaigrette. Toss the salad with the vinaigrette at last moment. Combine all ingredients. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 46064,"Stuffed-Mushroom Skewers Three 8-ounce packages white mushrooms (about 32 mushrooms), wiped clean, stems removed and reserved 1 cup loosely packed fresh flat-leaf parsley leaves, chopped
6 ounces spicy or sweet Italian sausage, casings removed 2/3 cup panko breadcrumbs 1/2 cup freshly grated Parmesan, plus 4 ounces for shaving 1 clove garlic, grated 3 tablespoons olive oil, plus more for brushing and oiling the grill grates 3 tablespoons olive oil, plus more for brushing and oiling the grill grates
Kosher salt and freshly ground black pepper 1 lemon, cut into wedges Instructions: Prepare a grill for medium-high heat.
Process the mushroom stems and half the parsley in a food processor until nearly pureed, about 20 seconds; transfer to a medium bowl. Add the sausage, breadcrumbs, grated Parmesan, garlic, oil, 1/2 teaspoon salt and a few grinds of pepper to the bowl, and mix until combined.
Stuff each mushroom cap with 1 to 2 teaspoons of the filling, depending on the cap's size. Give a gentle push to make sure the filling adheres to the cup of the mushroom and mounds a bit over the top. Thread a skewer through the centers of 8 of the stuffed caps; the caps should be touching and relatively snug on the skewer. Repeat with the remaining skewers and mushrooms.
Brush the skewered caps with oil, and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the skewered caps until the meat is browned around the edges and the mushrooms are charred and beginning to soften, 7 to 9 minutes per side.
Transfer the skewers to a serving platter, and garnish with the remaining parsley, Parmesan shavings and a squeeze of lemon. Serve with the lemon wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 46065,"Squash O\u2019Lantern with Dungeness Crab 1 large acorn squash 1 pint Dungeness crab, picked through
1/2 cup mayonnaise
1 large egg yolk
1 tablespoon Dijon mustard
1 tablespoon fish sauce
1 tablespoon freshly minced chives
Kosher salt and freshly ground black pepper
Fresh dill or fennel fronds, for garnish
Instructions: Bring a large pot of water to a boil. Preheat a pizza oven or regular oven to 350 degrees F. Carefully cut the acorn squash in half, not just by simply slicing through, but by cutting it into a flower shape--as if you were decorating for Halloween. In other words, create jagged edges by making 45 degree slices that connect all around the circumference of the acorn squash. Scoop out the seeds from both sides of the squash. Add the cleaned, \u201cflower\u201d acorn squash halves to the boiling water and blanch to slightly soften, about 10 minutes. Remove from the boiling water and let cool to the touch. Meanwhile, gently mix together the crab, mayonnaise, egg yolk, Dijon mustard, fish sauce and chives in a medium bowl. Season with salt and pepper. Divide the crab mixture between the 2 halves of the squash and place in a 9-by-13-inch or oval baking dish. Bake, rotating the pan halfway through cooking, until everything is golden brown, about 30 minutes. Garnish with fresh dill before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46066,"Honey-Drizzled Walnut and Gargonzola Bites 12 whole walnuts to yield 24 halves 4 ounces Gorgonzola 3 tablespoons honey 1 cup demerara sugar, for presentation Instructions: Preheat oven to 350 degrees F. Use a sharp knife to pry open walnut shells. Clean out nut and casings. Reserve shells. Place walnut halves on a baking sheet and roast for approximately 5 minutes, or until browned and toasted. Let cool to room temperature. Sandwich 1 teaspoon of cheese between 2 walnut halves. Place mini walnut sandwich upright in a walnut shell. To serve, spread sugar on a plate. Set walnut shells on sugar. Drizzle honey over the top each mini walnut sandwich. Serve immediately. Recommended beverage: Ice wine ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 46067,"Almond Citrus Olive Oil Cake 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup sugar 3 large eggs 2 teaspoons orange zest 2 teaspoons lemon zest 1/4 cup whole milk 3/4 cup extra-virgin olive oil 2/3 cup sliced almonds, toasted, coarsely crumbled Powdered sugar, for sifting 2 tablespoons grated orange peel 3/4 teaspoon orange blossom water, optional 3 oranges, segmented 2 pink grapefruits, segmented Instructions: To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake. To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend. Cut the cake into wedges and spoon the citrus compote alongside. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]

" 46068,"Spicy Mango Hot Dogs with Crunchy Fried Onions 1 1/2 cups finely diced mango 2 tablespoons finely diced red onion
2 teaspoons rice vinegar
2 scallions, white and light green parts only, thinly sliced
1/2 English cucumber, peeled, seeded and finely diced
1/2 jalapeno, minced
Kosher salt and freshly ground black pepper
8 hot dogs, butterflied 8 brioche hot dog buns Unsalted butter, at room temperature, for brushing the buns 1/2 cup mayonnaise
1 cup crunchy fried onions
Instructions: Preheat a grill to medium-high heat. Mix the mango, red onion, rice vinegar, scallions, cucumber and jalapeno in a small bowl. Season with salt and pepper.
Grill the hot dogs, flipping them halfway through so both sides get grill-marked and a little charred, until heated through, about 8 minutes. Brush the inside of the brioche buns with butter. Grill until lightly toasted, 2 to 3 minutes. Spread both sides of the inside of the buns with mayonnaise to your liking. Place a hot dog on each bun and spoon a few tablespoons of the mango mixture on the dog. Sprinkle with fried onions.
","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 46069,"Paella 3 pounds small clams, littlenecks or cockles 3 pounds mussels, cleaned and beards removed 2 white onions, finely diced 1 cup extra-virgin olive oil 2 pounds chorizo, cooked halfway and medium sliced 1 tablespoon fresh chopped garlic 14 cups tomato broth, whole peeled can tomatoes pureed in blender 1 ounce saffron 1 cup chopped basil leaves 1 cup chopped flat-leaf parsley 8 cups short grain rice, or Spanish rice Salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Wash and inspect all of the shellfish, reserve in the refrigerator. In a large, thick, bottom pot with shallow sides, saute the onion with 1/2 of the olive oil until tender. Add chorizo and garlic, and saute for 5 minutes. Add tomato broth, saffron, 1/2 of the basil, and 1/2 of the parsley. Bring to a boil. Add all the shellfish, rice and season with salt and pepper. Bring to a simmer, cover and finish in the oven. Cook for 10 to 15 minutes, or until rice is tender and the clams have opened. Remove from the oven and season the top with salt, pepper, the remaining parsley, basil, and the olive oil. ","[Rioja, Tempranillo, Garnacha, Cava]" 46070,"Tenderoni Pizza 1/2 ounce fresh yeast 2 1/2 pounds double-zero flour, plus additional for dusting
1 ounce sea salt
1 tablespoon extra-virgin olive oil
2 cups canned tomatoes Sea salt 3 tablespoons olive oil
1/2 cup Calabrian cl paste
1/2 cup honey
2 cups shredded fresh mozzarella 1/4 pound sliced pepperoni
Instructions: For the pizza dough: Heat 3 1/4 cups water to 95 degrees F. Dissolve the yeast in the water and transfer to the bowl of stand mixer fitted with the paddle attachment; add all the flour. Run the mixer on the lowest speed until it comes together, about 2 minutes. Add all the salt and olive oil. Continue mixing until the dough no longer sticks to the side of the bowl and all of the ingredients are fully incorporated, an additional 6 to 7 minutes. Cover with a damp cloth and allow to rest and proof at room temperature for 8 hours or up to overnight. Punch down the dough and divide into 4 portions. Place on a flour-dusted baking sheet, then cover lightly and let proof at room temperature for another 2 hours. For the pizza topping: Preheat a pizza stone in a 450 degrees F oven for at least 30 minutes. Run the tomatoes through a food mill into a small bowl, then season with salt to taste. Add the olive oil. Combine the cl paste and honey in another small bowl. Lightly dust a pizza peel with flour. Evenly roll a dough ball with a rolling pin to approximately 12 inches in diameter. Spread 1/2 cup tomato sauce over the dough, leaving a 1-inch border around the edge. Sprinkle 1/2 cup mozzarella over the sauce and top with a quarter of the pepperoni slices. Slide the pizza onto the hot pizza stone and bake until crisp and deep golden brown on the crust, about 10 minutes. Remove from the oven and drizzle the cl honey over the top. Repeat with the remaining pizza dough and ingredients and serve. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 46071,"Haddock Margarita with Pan Roasted Potatoes 8 ounces fresh skinless haddock fillet (or similar white fish) 1/4 cup all-purpose flour 2 eggs 1/4 cup imported Italian olive oil 1/2 stick (4 tablespoons) salted butter 1/2 cup chicken stock 1/2 cup white wine (chablis)
Table salt and ground black pepper 1 whole fresh lemon 1 pound whole white potatoes, peeled (about 2 medium potatoes) 2 tablespoons imported Italian olive oil 1 tablespoon butter 1/2 teaspoon paprika Table salt and ground black pepper Small bunch fresh Italian parsley (or curly parsley), chopped, plus sprig for garnish Instructions: For the fish: Dredge the fish on both sides in the flour. Then, beat the eggs in a bowl using a fork or whisk. Take a saute pan and coat the bottom of the pan with the olive oil, so it is fully covered. Then turn the heat on medium, being careful to not let the oil burn. Splash in a speck of the egg batter to see if the oil is hot enough; the egg will puff up when the oil is ready. At this point, dip the dredged fish into the beaten egg, making sure to cover both sides well, and then place in the saute pan with the hot oil. Let the fish cook on each side until golden brown; be careful not to burn fish in the hot oil. Also, please note that the fish is very tender and breaks easily, so use caution when flipping the fish with a metal spatula or tongs.
For the margarita sauce: In another saute pan, add half of the butter, the chicken stock, the wine, pinch of salt and pepper, and squeeze in three-quarters of the fresh lemon. Make sure to save a few lemon wheels for garnish and set aside. Simmer the sauce for several minutes on medium heat, and then add the cooked fish to the sauce and let that simmer on low heat for a couple of minutes more. This is to infuse the sauce flavor with the egg-battered fish. For the potatoes: Take the potatoes and cut into cubes. Par-cook them by boiling them in a small pot of water until they begin to soften, but still retain some firmness. In another saute pan over medium-low heat, coat the bottom of the pan with the olive oil and add the butter. Once the butter and olive oil have joined together, add the potatoes to the mixture and turn the heat to medium-high. Next, add the paprika, salt and pepper to taste. Stir the potatoes so that they are all coated evenly with the mixture. Taste one of the potatoes to know when they are finished cooking (they should be slightly crispy on the outside and soft on the inside). Place the cooked potatoes in a bowl and strain any excess oil from the potatoes. Garnish the potatoes with the parsley and finish with a pinch of table salt.
Plate the fish from the margarita sauce, then pour just a bit of the sauce over the fish to highlight the bottom of the plate surrounding the fish. Pour the remaining sauce into a small cup for dipping the fish and/or potatoes. Garnish the top of the fish pieces with 2 thinly sliced lemon wheels and a parsley sprig. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 46072,"Tasso Maque Choux 1 tablespoon olive oil 3 ounces diced Tasso ham 3 cups sweet corn kernels 1 cup onions 1/2 cup chopped green bell peppers Salt Cayenne pepper 1 cup chopped, peeled and seeded tomatoes 1/2 cup heavy cream Instructions: In a large saute pan, over medium heat, add the oil. When the oil is hot, add the Tasso and saute for 2 to 3 minutes. Add the corn, onions and bell peppers. Season with salt and cayenne pepper. Saute for about 10 minutes. Add the tomatoes and simmer, stirring occasionally, for 15 to 18 minutes, or until the corn is tender. Add the cream, stir, and remove from the heat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 46073,"Roast Pork Havana 3/4 cup sour orange juice, or 3 ounces each orange and lime juice 1/4 cup lime juice 3/4 cup olive oil 2 bay leaves, broken in half 1 tablespoon freshly toasted and ground black pepper 1 tablespoon freshly toasted and ground cumin seeds 3 large cloves garlic, sliced thin 1 (9-pound) fresh pork butt (not smoked), with skin removed Instructions: Whisk together the juices, oil, spices, and sliced garlic. Now put the ham in a bag large enough to hold it and pour in the marinade. Tie up the bag. Let this marinate in the refrigerator for at least 2 days and up to 4 days. Preheat oven to 325 degrees F. Take the pork out of the marinade and put it into a Dutch oven or roasting pan, fat-side-up. Cover and cook for 1 1/2 hours. Turn it fat-side-down, cover and cook another 1 1/2 hours. Turn the meat one last time and cook 1 hour more. Now the meat should be almost falling off the bone. If it is not, it needs more time covered in the oven. Turn up the heat to 375 degrees F and cook, uncovered, 30 minutes to brown. Now remove the roast to a cutting board and allow it to rest a few minutes. Pull apart the pork with 2 large forks, degrease the remaining drippings from the roasting pan and pour the jus over it. Toss and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 46074,"Chili-Corn Casserole 2 tablespoons unsalted butter 4 ears corn, kernels cut off Kosher salt 6 scallions, chopped 3 to 4 cups leftover Slow-Cooker Texas Chili, recipe follows 1 1/2 cups shredded pepper jack or Monterey jack cheese (about 6 ounces) 1 (18-ounce) tube precooked polenta, cut into 12 rounds 2 1/2 pounds beef chuck, cut into 2-inch cubes 2 tablespoons packed light brown sugar Kosher salt 2 tablespoons vegetable oil 1 small onion, finely chopped 5 cloves garlic, smashed Two (4.5-ounce) cans chopped green chiles, drained 1 tablespoon ground cumin 3/4 cup chili powder 1 14 -ounce can diced tomatoes with chiles 1 to 2 tablespoons green hot sauce Sliced scallions, fresh cilantro and/or sour cream, for topping Tortilla chips, for serving (optional) Instructions: Preheat the oven to 450 degrees F. Melt the butter in a skillet over medium-high heat. Add the corn and 1/2 teaspoon salt and cook until tender, 5 to 6 minutes. Add the scallions and cook until soft, about 1 minute. Spread the chili in an 8-inch-square baking dish. Top with half of the cheese followed by half of the corn mixture. Lay the polenta rounds on top, then sprinkle with the remaining corn and cheese. Bake until the casserole is heated through and the top is golden, about 20 minutes. Let stand 5 to 10 minutes before serving. Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan). Transfer to a 5-to-6-quart slow cooker. Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low, 7 hours. Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili. Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired. (Reserve 3 to 4 cups for another use.). ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 46075,"Grilled Red Snapper with Grapefruit-Thyme Mojo 4 skinless red snapper fillets, 8 ounces each 2 tablespoons canola oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Grapefruit-Thyme Mojo, recipe follows 1 grapefruit, sliced, for garnish 1/4 cup olive oil 8 cloves roasted garlic 1 grapefruit, juiced 1/4 cup fresh orange juice 2 teaspoons grated grapefruit zest 1 teaspoon honey 2 serrano chiles, coarsely chopped 1 tablespoon chopped fresh thyme leaves 1/4 teaspoon kosher salt Instructions: Heat your grill to high. Brush the fish with oil and season both sides of the fish with the salt and pepper. Place the fish on the grill, and grill for 3 to 4 minutes or until golden brown and slightly charred. Turn the fish over and continue grilling, for 3 to 4 minutes for medium doneness. Remove the fish from the grill and let rest 5 minutes. Drizzle mojo over snapper and serve with grapefruit slices on the side. Combine all of the ingredients in a blender and blend until smooth. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 46076,"Chocolate-Coconut Macaroons 2 cups unsweetened coconut flakes 2 egg whites 1/2 teaspoon coconut extract 1 cup confectioners' sugar 2 ounces semisweet chocolate Instructions: Preheat oven to 350 degrees. In bowl, mix together coconut, egg whites and extract. With mixer on low, feed in confectioners' sugar. Form into balls and line up on nonstick or parchment lined cookie sheet. Bake for 15 minutes and browned on the outside. Let cool. Melt chocolate in double boiler. Drizzle over macaroons with slotted spoon. ","[Marsanne, Riesling, Gewrztraminer]" 46077,"The Cherry-Chipotle Cooler 1 cup sugar Zest of 1/2 lemon 1/3 cup lemon juice 5 tablespoons chipotle powder 3 tablespoons kosher salt 12 ounces Bing cherry puree 9 ounces silver tequila 8 ounces lemon juice 3 ounces chipotle puree (just the adobo sauce from the canned chipotles) Ice Instructions: For the syrup: Bring the sugar, 1 cup water and lemon zest to a boil. Reduce to a simmer and cook for 5 minutes. Strain and cool. Stir in the lemon juice. For the chipotle salt: Mix together the chipotle powder and salt and store in an airtight container. Stir together the cherry puree, tequila, 6 ounces of the lemon juice, the chipotle puree and 3 ounces simple syrup. Dip the edge of each glass in the remaining lemon juice, and then in the chipotle salt. Fill the glasses with ice, and then pour over the cherry-chipotle cooler. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 46078,"Lemon-Pepper Drummers 1 tablespoon extra-virgin olive oil 4 tablespoons butter, divided 8 large chicken drumsticks Kosher salt Poultry seasoning or ground thyme 6 cloves garlic, grated or pasted 1 tablespoon cracked black pepper 1 lemon, zested 2 lemons, juiced 1/4 cup chopped fresh parsley, to garnish 1/4 cup finely chopped scallions or chives, to garnish Instructions: Heat the extra-virgin olive oil and 2 tablespoons butter over medium-high heat in a large pan with a cover. When the butter foams, add the drumsticks and season with salt and poultry seasoning. Shake the pan and brown the chicken on all sides. Cover the pan and reduce the heat a bit. Cook for 20 minutes to cook through. Remove the drumsticks to a platter and add the remaining butter to the pan to melt. Add the garlic and pepper, stir for 2 minutes, and then add the lemon zest and juice. Swirl to combine and pour over the drumsticks. Garnish with parsley and scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46079,"Black Beans and Rice 2 cups long grain white rice 3 1/2 cups low sodium/low fat chicken stock 1 teaspoon turmeric 1 teaspoon chili powder 2-3 tablespoons marinade from Chicken Tonette 1 can black beans, drained 2 cups long grain white rice 3 1/2 cups low sodium/low fat chicken stock 1 teaspoon turmeric 1 teaspoon chili powder 2-3 tablespoons marinade from Chicken Tonette 1 can black beans, drained Instructions: Place rice, stock, turmeric, and chili powder into a large microwave safe bowl or measuring cup. Microwave on high for 10 minutes and on medium for an additional 15 minutes. Remove from microwave and fluff rice with a fork. Stir in marinade and black beans. Place rice, stock, turmeric, and chili powder into a large microwave safe bowl or measuring cup. Microwave on high for 10 minutes and on medium for an additional 15 minutes. Remove from microwave and fluff rice with a fork. Stir in marinade and black beans. ","[Sauvignon Blanc, Vermentino, Tempranillo, Garnacha]" 46080,"Spicy Shrimp and Mango with Snow Pea Salad 2 red onions, sliced 1 tablespoon ginger julienned 1 1/2 tablespoons sambal 1 1/2 pounds large shrimp, peeled and deveined Juice of 2 limes 2 ripe mangoes, diced 1/2 pound of blanched snow peas 1 tablespoon Dijon mustard 1/8 cup rice wine vinegar 1/4 cup canola oil Salt and black pepper to taste Instructions: In a hot wok, coat wok with oil and caramelize onions with the ginger. Season. Add sambal and shrimp and stir fry until just cooked through. Deglaze with lime juice and add mangoes. Check for seasoning. In a mixing bowl, whisk together Dijon, vinegar and oil. Check for seasoning. Toss with snow peas. Place a pile of snow peas in the middle of the plate. Surround with stir fry. Garnish with mango slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 46081,"Pumpkin Creme Brulee 1 1/2 cups heavy cream 1/2 cup whole milk 1/8 teaspoon cinnamon 2 pinches nutmeg 1 pinch ginger 1 pinch ground cloves 4 egg yolks 1/2 cup granulated sugar 1/4 cup canned pumpkin puree 1/3 cup coarse sugar or raw sugar Instructions: Preheat the oven to 300 degrees F. In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should \shimmy\ a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours. When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 46082,"Rose, Rosewater and Raspberry Sangria 1/2 cup sugar 2 teaspoons rosewater One 750-milliliter bottle rose wine 1 1/2 cups soda water One 11.5-ounce can grapefruit soda, such as San Pellegrino Pompelmo Two 6-ounce containers raspberries Instructions: Bring the sugar and 1/2 cup water to a boil in a small saucepan, stirring until the sugar has dissolved. Remove the pan from the heat, and stir in the rosewater. Let cool, then transfer the syrup to a 3-quart pitcher. Add the wine, soda water and grapefruit soda to the pitcher, and stir to combine. Add the raspberries, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight. To serve, fill 8 glasses halfway with ice, then pour the sangria and fruit into each glass. ","[Chardonnay, Sauvignon Blanc, Moscato, Cava]" 46083,"Stewed Chayote 6 chayote, peeled 1/4 cup olive oil 1 large onion, diced 3 garlic cloves, minced 2 tomatoes, cored, seeded and diced 1/2 cup water Instructions: Quarter the chayote and remove and discard the center seeds. Cut into 1/4-inch slices. Bring a large pot of salted water to a boil, add the chayote and boil for 5 minutes. Drain. Heat the olive oil in a large skillet over moderate heat. Cook the onions until translucent, about 5 minutes. Then add the garlic and cook 1 to 2 minutes longer. Add the chayote, tomatoes and water. Bring to a simmer, cover and cook over low heat 10 minutes. Serve immediately. ","[Rioja, Tempranillo, Garnacha]" 46084,"Orange Gelato 3 navel oranges 1 cup water 3/4 cup sugar 6 large egg yolks 1 cup heavy cream Instructions: Finely grate the zest from the oranges and squeeze the juice. There should be about 3 tablespoons zest and 2/3 cup juice.
In a medium saucepan, combine the water and the sugar. Cook over medium heat, stirring, until the sugar dissolves, about 3 minutes. Remove from the heat.
In a large bowl, whisk the egg yolks until very light. Slowly add the hot sugar syrup in a thin stream, whisking constantly. Pour into a large saucepan and cook over low heat, stirring with a wooden spoon until slightly thickened.
Strain the mixture into a medium bowl, and set it in a larger bowl partialy filled with ice water. Stir in the orange juice and zest. Let cool, stirring occasionally. (Or chill overnight in refrigerator.)
In a large chilled bowl, using an electric mixer with chilled beaters, whip the cream until stiff peaks form. Fold the cream into the cooled orange custard mixture. Freeze in an ice cream freezer according to manufacturer's instructions. Transfer to a covered container and place in freezer until serving time. If the gelato becomes too firm, place it in the refrigerator for 30 minutes before serving. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 46085,"Roasted Red Pepper Salad 6 large roasted red bell peppers, julienned 1 large red onion, peeled and thinly sliced 3 scallions, finely chopped 1 garlic clove 2 tablespoons grated lemon zest 1 teaspoon Hungarian paprika 1 teaspoon ground cumin 2 teaspoons chopped fresh rosemary leaves 1/4 teaspoon tumeric Pinch cayenne pepper Pinch cinnamon Pinch nutmeg 1 teaspoon kosher salt 1/2 teaspoon black pepper 3 tablespoons fresh lemon juice 1/2 cup olive oil Instructions: Place the peppers, onion and scallions in a medium size mixing bowl. To make the dressing, place all the dressing ingredients, except for the olive oil in a blender or a food processor fitted with a steel blade and blend. Gradually add the olive oil, one tablespoon at a time. Pour the dressing over the vegetables and toss to combine. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 46086,"Emily's Roast Potatoes Kosher salt 3 pounds large Yukon Gold potatoes, peeled and 1 1/2- to 2-inch diced 1/2 cup vegetable oil
Coarse sea salt or fleur de sel Instructions: Preheat the oven to 425 degrees F. Add 1 tablespoon of kosher salt to a large pot of boiling water. Add the potatoes, bring back to a boil, lower the heat and simmer for 8 to 10 minutes. Drain the potatoes, place them back in the pot with the lid on and shake the pot roughly for about 5 seconds. Carefully spoon the potatoes onto a baking rack set over a sheet pan in one layer. Set the potatoes aside to cool and dry for 5 to 10 minutes. Pour the oil into a large roasting pan, tilt the pan to distribute the oil and place in the oven for 5 to 7 minutes, until the oil is smoking hot. Transfer the potatoes carefully into the oil, toss them lightly to coat each potato with the hot oil and spread in one layer. Lower the oven temperature to 350 degrees F. Roast for between 1 hour and 1 1/2 hours, turning the potatoes occasionally with tongs, until browned on the outside and creamy inside. Transfer to a serving platter, sprinkle with 1 1/2 to 2 teaspoons sea salt and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46087,"Banana Ice Cream Sundae 2 large ripe bananas, peeled 1/4 cup raspberries 2 teaspoons pure maple syrup 1/4 cup blueberries 2 teaspoons chopped pistachios 2 teaspoons toasted coconut 1 teaspoon mini chocolate chips 2-percent Greek yogurt, for serving Instructions: Cut each banana into 6 chunks and freeze until rock-solid, preferably overnight. Make the ice cream: Put the banana chunks in a food processor and process. (Hang on, your food processor may jolt in the very beginning!) The bananas will look crumbly at first, then gooey and eventually light and creamy, just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Serve right away or scrape into a container and freeze until ready to serve. Make the sundae: Mash the raspberries and maple syrup together in a small bowl with a fork until saucy. Scoop the banana ice cream into a dish and top with the raspberry sauce, blueberries, pistachios, coconut, chocolate chips and a dollop of Greek yogurt. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 46088,"Chicken Florentine Burgers 1 1/2 cups white wine, preferably Pinot Grigio 1/2 large sweet onion, finely diced 3 medium cloves garlic, minced 3/4 pound ground chicken breast 3/4 pound ground chicken thighs 1 1/2 teaspoons salt 3/4 teaspoon freshly ground black pepper 2 teaspoons Dijon mustard 12 ounces frozen chopped spinach, thawed and squeezed dry of all liquid 3 ounces grated Swiss cheese 1/2 cup plain bread crumbs Olive oil 6 sourdough rolls, split horizontally 6 slices Swiss cheese 6 slices beefsteak tomato Instructions: Put wine, onion and garlic into medium saucepan. Bring to a boil over medium-high heat and reduce until about 2 tablespoons of liquid is remaining. Pour reduced wine mixture into shallow pie plate and let cool to room temperature. Meanwhile, in large mixing bowl, place ground chicken meat, salt, pepper, mustard, spinach, grated Swiss, bread crumbs and cooled wine mixture. Gently combine (do not over mix!) and form into 6 patties. If using gas grill, preheat to high. Brush the grids with olive oil, turn to medium heat and place patties on grill. Close lid and grill for 10 minutes. Flip burgers over, close lid, cook for about 6 more minutes. Brush both sides of rolls with olive oil, place on grill, place 1 slice Swiss on each burger and close lid for about 30 seconds. Check rolls and remove when golden brown. Remove burgers as soon as cheese melts a little. Place patties on rolls, top with tomato slices and serve. You can also make these inside the house. Preheat large frying pan over medium heat. Add enough olive oil to coat bottom of pan and heat. Add the patties and cover pan for 10 minutes. Flip burgers over, cover pan and cook for about 6 to 8 minutes more or until juices run clear. Top with Swiss and replace cover until cheese melts. Buns can be browned under the broiler. Enjoy!! ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 46089,"Purslane Quesadillas 4 ounces purslane Four 8-inch flour tortillas 8 ounces low-moisture whole milk mozzarella or Oaxacan cheese, coarsely grated 8 teaspoons prepared salsa verde 4 teaspoons unsalted butter Instructions: Tear the purslane into 2- or 3-inch pieces, stripping the little shoots from the main stems; discard the woodiest pieces. Lay the tortillas on your work surface. Sprinkle some cheese on half of each tortilla, leaving 1/2-inch border. Put some purslane on top of the cheese, and drizzle about 2 teaspoons of the salsa verde on top. Top the purslane with the remaining cheese. Fold the tortillas in half. Heat a medium nonstick skillet over medium heat. Add 2 teaspoons of the butter and melt until the foam just about subsides. Put in 2 of the tortillas and cook, pressing lightly with a spatula once or twice, until the underside is golden brown, about 2 minutes. Flip, and cook until the second side is brown and the cheese is melted, about 2 more minutes. Transfer the tortillas to a cutting board. Wipe out the skillet. Repeat with the remaining butter and tortillas, lowering the heat a bit if the butter or tortilla browns too quickly. Use a pizza wheel or sharp knife to cut the quesadillas into wedges and serve immediately. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 46090,"Grilled Banana Split Sundaes 2 to 3 bananas 1 frozen pound cake, thawed 1 whole pineapple About 10 maraschino cherries 1/2 stick butter, melted 1 pint heavy cream 9 ounces good-quality semisweet chocolate, chopped Vanilla ice cream, for serving Instructions: Preheat an outdoor grill. Peel and cut the bananas into 1/2-inch thick slices. Trim the top off the pound cake and cut the rest into the same size squares as the banana chunks. Cut the top and bottom off the pineapple and remove the rind from around the sides. Cut the pineapple in half and then into quarters. Trim the core and cut each piece again lengthwise. Cut the strips into 1/2-inch thick pieces. On a wooden skewer, alternate pieces of banana, pound cake, and pineapple until the skewer is full, leaving about 2 inches for a handle. You should have 8 to 10 skewers. Finish with a cherry. Brush with melted butter and grill for 1 to 2 minutes on each side. (Alternatively, you can broil the skewers for about 1 to 2 minutes per side.) Sauce: Meanwhile, heat the cream in a small pan over medium heat; do not let it boil. Add the chocolate to the warm cream. Let sit for a few minutes, then stir the mixture to melt all the chocolate. Cool for a few minutes and pour into a squeeze bottle. Scoop ice cream into bowls and top with a skewer. Squeeze some chocolate sauce over top and serve. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 46091,"Steamed Mussels with Spicy Red Pepper Aioli 1 red pepper *2 egg yolks 2 cloves garlic, smashed 1/4 cup red wine vinegar 1 to 2 tablespoons Vietnamese chili paste (recommended: Sambal Oelek) Salt 1 1/2 cups canola oil Extra-virgin olive oil 2 small onions, finely diced 4 cloves garlic, smashed 1 teaspoon fresh thyme leaves 1 bay leaf 3 pounds mussels, debearded and rinsed 1 bottle dry white wine 4 slices baguette, cut on the bias Instructions: To make the aioli: Place the red pepper on an open flame or grill. Turn to blacken on all sides. When fully charred, remove to a bowl and cover with plastic wrap. Let pepper cool, until you can handle it comfortably. Using your fingers, remove blackened skin to reveal the red color underneath. (A paper towel will wipe off what you can't remove with your fingers.) Coarsely chop the pepper and place it in the bowl of a food processor. Add the yolks, garlic, vinegar, chili paste, and salt to taste. Puree until the mixture is homogeneous. While the machine is running VERY slowly drizzle in the oil, until incorporated. Check the aioli for texture and flavor. If it's too thick, add a few drops of water to thin it down, or on the flip side if it's too thin add more oil. The desired outcome is a fairly thin aioli. Check the flavor and add more salt or chili paste, if desired. Refrigerate until ready to use. To cook the mussels: In a pot, large enough to accommodate all the mussels, generously coat with olive oil. Add the onions and bring to a medium-high heat, stirring frequently. Cook the onions until they are very soft and aromatic but have no color. Add the garlic, thyme and bay leaf and cook for another 2 to3 minutes. Stir to be sure the garlic doesn't burn. Add the mussels and stir to coat with the oil. Add the wine and cover the pot. Steam the mussels for 5 to 6 minutes or until all the shells open. If some shells don't open, cook them for a little longer. Sometimes the freshest mussels are the most stubborn to open. Remove the mussels that don't open after longer cooking. When in doubt, throw out. While the mussels are steaming, grill or toast the slices of bread. Serve the mussels in individual bowls with lots of the juice from the bottom of the pot. Generously drizzle each bowl with the aioli. Garnish with toast. (You may want to have more toasted bread on hand to sop up the delicious liquid!) *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]

" 46092,"Giada Dog at Pink's 6 all-beef hot dogs 2 tablespoons extra-virgin olive oil
8 cremini mushrooms, sliced into 1/4-inch slices
1 small onion, halved and sliced thin from root to tip 1 small onion, halved and sliced thin from root to tip
1 red pepper, thinly sliced
1/4 teaspoon salt
1/4 teaspoon dried oregano
2/3 cup yellow cherry tomatoes, halved
1 cup shredded mozzarella 2 tablespoons unsalted butter, at room temperature 6 potato hotdog buns
Instructions: Heat a 10-inch saute pan over medium heat. Cook the hot dogs, browning them on all sides, until warmed through, about 5 minutes. Remove to a plate and keep warm while making the topping. In the same pan, heat the olive oil over medium-high heat. Add the mushrooms to the hot pan and cook, stirring occasionally, until they begin to brown, 5 minutes. Add the onions and red peppers, and season with half of the salt and the oregano. Continue cooking, stirring occasionally, until the onions and peppers soften and begin to brown, about 8 minutes. Turn off the heat and add the tomatoes and the remaining salt. Stir with a rubber spatula just to combine and sprinkle the mozzarella on top to melt. Preheat a grill pan or a broiler to medium-high heat. Spread some butter on each bun and grill or broil until golden, 1 minute. Place each dog in a toasted bun. Divide the pepper and cheese mixture evenly over the dogs, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 46093,"Ranchero Beans 1/2 pound sliced bacon, cut crosswise in 1/2-inch pieces 2 bay leaves 1 teaspoon dried oregano 2 teaspoons ground cumin 1 medium yellow onion, finely chopped 1 jalapeno cl one seeded, ribbed and chopped 1 (14-ounce) can chopped tomatoes with liquid 1 (12-ounce) can pinto beans, washed and drained 1/2 teaspoon salt 1/8 teaspoon fresh ground black pepper Instructions: Heat a large skillet over high heat for 2 minutes. Add the bacon and fry until crispy, about 6 minutes, stirring frequently. Transfer the bacon to a paper towel-lined plate to drain, discard all but 1 tablespoon of bacon fat. Add the bay leaves, oregano, cumin, onions, cl, tomatoes and beans to the skillet. Cook the beans on a low flame for about 20 to 30 minutes, stirring occasionally. Serve hot in bowls. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 46094,"Black and Blue Burger 1 tablespoon fresh ground black pepper 2 teaspoons ground cumin
2 teaspoons granulated onion
1 teaspoon cayenne 1 teaspoon granulated garlic
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter 6 cloves garlic, minced
3 tablespoons minced fresh flat-leaf parsley 1 cup mayonnaise 1/4 cup roasted garlic, minced
1 teaspoon yellow mustard
1/4 teaspoon kosher salt
4 dashes Worcestershire sauce
4 pinches fresh ground black pepper
2 pounds ground beef (premium chuck 80/20 blend) 12 ounces blue cheese, such as Point Reyes
8 slices applewood smoked bacon, cooked crispy
4 soft brioche buns, cut in half
1 kosher dill pickle, finely sliced
1/2 Vidalia onion, very finely sliced
1 heirloom tomato, finely sliced
1/4 head iceberg lettuce, finely sliced
1/4 cup canola oil
Instructions: For the blackening spice: In a small mixing bowl, combine the pepper, cumin, granulated onion, cayenne, granulated garlic, Italian seasoning, paprika, chili powder and salt. Mix to blend. Store in an airtight container if not using immediately. For the garlic butter: In a medium saucepan over medium heat, add the butter and garlic, and cook until the butter has melted and garlic has become fragrant, 5 to 6 minutes. Mix in the parsley. Reserve to the side in a small bowl. For the donkey sauce: In a small mixing bowl, combine the mayonnaise, roasted garlic, mustard, salt, Worcestershire and pepper. Mix well. Cover and reserve. For the black and blue burger: Preheat a grill to medium-high heat. Divide the ground beef into eight portions; roll each into a loose ball, then flatten into a 4-inch patty. On four of the patties, place 2 ounces of the blue cheese. Cover with a second patty and gently seal the edges to form a stuffed patty about 1 1/2-inches thick. Season the stuffed patties on both sides with the blackening spice. Grill, spaced 3 inches apart to prevent flare ups, until a crust has developed on the first side, about 3 minutes. Flip, and cook to develop a crust on the reverse side, 2 minutes. Top each burger with 2 slices of bacon and 1 ounce of the remaining blue cheese. Cover with a piece of foil and cook another 30 seconds to melt the cheese. Remove the burgers to a serving tray to rest. Lightly brush the cut sides of the brioche buns with garlic butter, and toast on the grill until crisp and golden, 5 to 10 seconds. To assemble: Smear the buns with some donkey sauce. Layer the bottom buns with pickles, onions and a burger. Top with tomatoes and lettuce. Cover with the bun tops and secure with wooden skewers. Serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 46095,"Spiced Lillet Spritz 3/4 cup sugar 8 whole cloves 1 cinnamon stick, broken in half 6 strips blood orange zest 1/2 cup chilled Lillet Rouge
1 tablespoon blood orange juice 1/3 to 1/2 cup cold seltzer Blood orange slice, for garnish Instructions: Make the spiced syrup: Combine 1 1/2 cups water, the sugar, cloves, cinnamon stick and blood orange zest in a small saucepan. Bring to a simmer over medium-high heat, stirring to dissolve the sugar; simmer until syrupy and reduced to 1 cup, about 15 minutes. Let cool, then strain. Make the cocktail: Combine the Lillet, blood orange juice and 1 tablespoon of the spiced syrup in a large glass and stir. Add ice and top with seltzer. Garnish with a blood orange slice. ","[Ros, Vinho Verde, Prosecco, Cava]" 46096,"Crispy Stuffed Lotus Root with Pork 1 1/4 pounds large lotus roots (See Cook\u2019s Note) 12 ounces ground pork or dark-meat chicken
1 tablespoon Shaoxing wine
1/3 cup plus 1 teaspoon potato starch
2 tablespoons plus 4 teaspoons light soy sauce (see Cook's Note)
2 1/4 teaspoons toasted sesame oil
2 1/2 teaspoons sugar
1 1/2 teaspoons finely minced fresh ginger
Kosher salt
1/4 teaspoon ground white pepper
1/2 teaspoon chicken bouillon powder, optional
2 scallions, white and green parts separated and finely minced
Vegetable, canola or peanut oil, for frying
1/3 cup all-purpose flour, plus more for dusting
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon Chinese five-spice powder
1/2 cup cold seltzer, plus more as needed
2 teaspoons white vinegar
1 teaspoon chili crisp, such as Lao Gan Ma, optional
1 teaspoon sesame seeds, toasted
Instructions: To stuff the lotus roots: Peel each lotus root and then wash well. Remove both ends and cut the lotus root into 1/4-inch-thick slices (about 32 slices, if possible). Soak the slices in a large bowl of cold water to prevent the lotus root from turning black and remove some of the starches. Add the ground pork, Shaoxing wine, 1 teaspoon of the potato starch, 4 teaspoons of the soy sauce, 2 teaspoons of the toasted sesame oil, 1 teaspoon of the sugar, 1/4 teaspoon kosher salt, the ground white pepper and the chicken bouillon powder if using to a large bowl. Add all the scallion white parts and half of the green parts and 3 tablespoons cold water, and stir in one direction until the mixture is combined and very sticky, 3 to 5 minutes. Set the filling aside.
Drain the lotus root slices and arrange them in pairs of similar-size slices on a sheet of paper towel. Pat dry with a second paper towel. Spoon 2 tablespoons of the pork filling on 1 piece of each pair of lotus root slices. If there is leftover pork filling, evenly divide it among the slices. Top the filling with the remaining lotus root slices to make sandwiches. Gently press them together so the pork fills the holes of the lotus roots on both sides; smooth the filling around the edges.
To fry the lotus roots: Fill a wok or a Dutch oven with about 1 1/2 inches frying oil (about 4 cups for a wok) and heat it over medium heat to 300 degrees F. Set a cooling rack in a baking sheet. As the oil is heating up, lightly dust the outside of the stuffed lotus roots with flour.
Mix the batter by whisking the flour, baking powder, baking soda, five-spice powder, 1/3 cup potato starch, 1/2 teaspoon kosher salt and 1/2 teaspoon sugar in a medium bowl until combined. Slowly drizzle in the seltzer and whisk until the batter is just smooth and resembles the consistency of a crepe batter. If the batter is too thick, add a tablespoon of cold seltzer at the time until it reaches the right consistency. Stir in 2 ice cubes to keep the batter cold.
When the oil is ready, one at a time, dip a stuffed lotus root into the batter to coat and then carefully lower it into the hot oil. Repeat with more stuffed lotus roots so you are frying 7 to 8 pieces at a time, regulating the heat to bring it back to 300 degrees F. Cook, gently moving the lotus roots so they don't stick to the bottom, until light golden, 5 to 6 minutes (you aren't cooking them all the way through because they will be fried again). Remove from the oil using a spider or slotted spoon and set on the prepared baking sheet to drain. Repeat with the remaining stuffed lotus roots. (The lotus roots will turn soggy after a few minutes, that is normal.)
Increase the heat to high heat and bring the oil to 350 degrees F. Fry half the stuffed lotus roots until dark golden brown and very crunchy, 4 to 6 minutes. Remove them to the prepared baking sheet and repeat with the remaining stuffed lotus roots.
To make the dipping sauce: Whisk together the remaining 1 teaspoon sugar with 1 tablespoon water in a small bowl until dissolved. Add the white vinegar, chili crisp, sesame seeds, remaining 2 tablespoons soy sauce, 1/4 teaspoon toasted sesame oil and green parts of the scallions.
Serve the lotus roots warm with the dipping sauce.
","[Pinot Grigio, Sauvignon Blanc, Riesling, Gewrztraminer]" 46097,"Lime Chicken Tequila Tailgate 2 ounces olive oil 1 cup julienned red onion 1 tablespoon minced jalapeno 1/2 cup roasted and julienned red bell pepper 1 roasted chicken, boned, skin discarded and shredded 1/4 teaspoon sea salt 1 teaspoon ground black pepper 1 tablespoon chopped garlic 2 tablespoons chopped cilantro leaves, plus more for garnish 4 tablespoons grated Parmesan, plus more for garnish 5 ounces mozzarella, grated 4 ounces cream cheese, room temperature 4 tablespoons freshly squeezed lemon juice 3 ounces tequila 1/4 cup diced Roma tomatoes, for garnish 4 sourdough rolls, warmed Instructions: Layer 2 (15-inch) sheets of heavy aluminum foil together and fold 1/4-inch of the edges together to create 1 sheet. Repeat with another 2 pieces of foil, to create 2 double foiled sheets. Bend the edges of 1 of the sheets up 2 inches, to help keep the liquid in the foil. On a double sheet of foil, layer (in this order), the oil, onions, jalapeno, red bell peppers, chicken, salt and pepper, garlic, cilantro, cheeses, lemon juice and tequila. Put the second, double layered foil sheet on top of layered ingredients. Fold both double layered sheets of foil together in 1/4-inch folds, 4 times. When all the sides are folded together, make sure that the pouch is not leaking. Refrigerate until ready to cook. To cook preheat the oven or grill to 250 degrees F. Remove the foil pouch from the refrigerator and put on the grill, being careful not to snag the foil pouch and tear it open. Grill for 10 minutes, then flip and cook for another 10 minutes. Remove the pouch from the grill and slice the bag open. Garnish with the tomatoes, cilantro, and Parmesan and serve on warmed rolls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 46098,"Green Beans with Coriander and Garlic 2 pounds tender young green beans, washed and tipped 3 quarts boiling water, with 1 1/2 teaspoons salt added 2 large garlic cloves, peeled and minced 2/3 cup coarsely chopped fresh coriander leaves (cilantro) 5 to 6 tablespoons olive oil 1 tablespoon lemon juice 3 to 4 tablespoons cider vinegar 1/4 teaspoon freshly ground black pepper Instructions: Cook the beans in the boiling salted water in a large covered saucepan over moderate heat 10 to 12 minutes until tender. Meanwhile, place the garlic and coriander in a large heatproof bowl. As soon as the beans are done, drain well, return to moderate heat, and shake the pan 30 to 40 seconds to take out all the excess moisture. Place the hot beans on top of the garlic and coriander and let stand 10 minutes. Add 5 tablespoons of the olive oil and toss well to mix; cover and marinate in the refrigerator 3 to 4 hours, or better if overnight. About 45 minutes before serving, bring the beans from the refrigerator and let stand still covered, on the counter. Just before serving, add the lemon juice, 3 tablespoons of the vinegar, and the pepper. Toss well, and add more vinegar, olive oil, salt, and pepper, if needed. Serve as an accompaniment to pork, poultry, veal, or beef. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 46099,"Eggplant Cannelloni 2 medium eggplants, cut into 1/4-inch planks 2 cups buttermilk 4 cups vegetable oil 1 cup eggs 1 cup milk 2 cups all-purpose flour 3/4 to 1 cup goat cheese, divided 12 fresh basil leaves 2 cups Marinara Sauce, recipe follows 1 cup shredded Parmesan 3 tablespoons extra-virgin olive oil 1/4 onion yellow, diced 1/4 cup diced celery 1/4 cup red wine 1 quart red sauce of choice 1 clove garlic, peeled and thinly sliced or minced 1 teaspoon Worcestershire sauce 2 tablespoons minced fresh thyme 1/4 cup dried oregano 1/4 cup roughly chopped fresh basil leaves 2 cups diced tomatoes Salt and freshly ground black pepper Instructions: Place the sliced eggplant in a shallow pan with the buttermilk and marinate for 20 minutes. Preheat the oven to 375 degrees F. Heat the oil in a large saucepan over medium-high heat to 350 degrees F. Beat the eggs and milk together to make an egg wash. Once the oil is to temperature, dredge the eggplant in the flour, tap off any excess, and then coat with the prepared egg wash. Slip gently into the oil and fry until golden brown, about 2 minutes. Flip and continue to cook the other side until golden brown, 2 to 3 minutes. After frying, remove to paper towels to drain. Repeat the process until all the eggplant has been fried. Lay the eggplant flat and apply about 1 tablespoon goat cheese to the bottom short edge of the eggplant. Top the goat cheese with 1 basil leaf and roll the eggplant from bottom to top, ensuring the goat cheese and basil stays in the middle of the roll. Place the rolls in a baking dish. Top the rolls with Marinara Sauce, sprinkle with Parmesan, and bake until the cheese has melted, about 10 minutes. In a saucepan over medium-high heat, add the oil and heat to the verge of smoking. Add the onions and celery and cook until the onions are translucent. Deglaze the pan with the wine, stir and scrape up any bits, and then add the red sauce and garlic. Reduce the heat and simmer for 20 minutes. Add the Worcestershire sauce, thyme, oregano, basil, and tomatoes. Season with salt and pepper. Reduce the heat and simmer 1 hour, stirring occasionally. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 46100,"Cheesy Shrimp Scampi Beignets with Corn Maque Choux and Basil Remoulade One 12-ounce box frozen shrimp scampi, such as SeaPak? Shrimp Scampi 4 tablespoons unsalted butter Kosher salt and freshly ground black pepper 1 cup all-purpose flour (see Cook's Note) 4 large eggs 1 1/2 cups grated Monterey Jack cheese (about 6 ounces) 2 celery stalks, chopped 1 medium red, orange, yellow or green bell pepper, stemmed, seeded and chopped 1/2 yellow onion, chopped 2 cups corn kernels (from about 3 ears of corn) 2 teaspoons Cajun seasoning 3/4 cup heavy cream 1 cup mayonnaise 1 cup fresh basil leaves, chopped 2 tablespoons Dijon mustard Juice and finely grated zest of 1 lemon Vegetable oil, for frying and greasing the tablespoon Instructions: Prepare the shrimp according to the package directions for the microwave. Drain the melted butter sauce from the shrimp and reserve (you should have about 3/4 cup). When the shrimp are cool enough to handle, roughly chop them and set aside. Combine the butter, 1 1/4 cups water, 1/4 cup of the reserved scampi butter and 1 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat. Immediately add the flour, mixing vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball, about 3 minutes. Set aside to cool for 5 minutes.
Using a wooden spoon, beat in the eggs one at a time until a silky dough forms. Stir in the Monterey Jack and reserved chopped shrimp; set aside.
Heat the remaining 1/2 cup reserved scampi butter in a large skillet over medium heat. Add the celery, bell pepper and onion and cook, stirring frequently, until softened, about 8 minutes. Add the corn and 1 teaspoon Cajun seasoning and cook until the corn is heated through, about 2 minutes. Stir in the cream and cook until slightly reduced, 2 to 3 minutes. Season to taste with salt and pepper and set aside.
Combine the mayonnaise, basil, mustard, lemon juice, lemon zest and remaining 1 teaspoon Cajun seasoning in a small bowl and mix well; set aside.
Set a wire cooling rack on a rimmed baking sheet. Fit a large, heavy-bottomed pot with a deep-fry thermometer, fill with 2 inches vegetable oil and heat to 350 degrees F.
Grease a tablespoon with vegetable oil. Working in two batches, gently drop heaping tablespoons of batter into the oil and fry, stirring occasionally, until puffed, golden and cooked through, 7 to 8 minutes. Remove the beignets with a slotted spoon to the wire rack.
Spoon the corn mixture on a large platter and top with the beignets. Serve with the basil remoulade.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 46101,"Baby Lamb Chops With Lemon 3 cloves garlic, smashed 2 lemons, halved and thinly sliced 1/2 cup extra-virgin olive oil 6 sprigs mint, leaves torn 4 large sprigs rosemary, leaves torn 16 baby lamb chops (2 1/2 to 3 pounds), bones frenched 2 teaspoons paprika Kosher salt and freshly ground pepper Instructions: Combine the garlic, lemons, olive oil, mint and rosemary in a large bowl. Sprinkle the lamb chops with the paprika, and salt and pepper to taste; add to the bowl and toss to coat. Cover and let marinate at room temperature, turning occasionally, about 1 hour. Heat a large cast-iron skillet over high heat. Working in batches, cook the chops and lemons until browned, 3 to 4 minutes per side. Serve the chops topped with the lemons. ","[Rioja, Barolo, Syrah, Tempranillo]" 46102,"The Best Ever Turnips 4 pounds white turnips, peeled and cut into 1/2 inch pieces 12 to 16 tablespoons butter 1 head of garlic, peeled Salt and freshly ground black pepper Instructions: Bring a lot of salted water to a boil and parboil the turnips for 7 minutes; add the garlic and boil 1 minute longer; drain. Melt 8 to 12 tablespoons of butter and cook the garlic and turnips, covered, over low heat for 5 minutes. Transfer turnips and garlic to a food processor and puree until smooth, adding 4 more tablespoons butter with the machine turned on. Season well with salt and pepper and, if made in advance, reheat in a double boiler. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 46103,"Passover Popover Salad with Honey Poppyseed Dressing 1 medium head red leaf lettuce, leaves torn, washed and spun dry 4 large radishes, thinly sliced 4 large asparagus spears, tough stems peeled, thinly sliced on the bias 1 medium (50 grams) shallot, thinly sliced 2 tablespoons chopped fresh chives Honey Poppyseed Dressing, recipe follows, or store-bought is fine Passover Popovers, Schmaltz and Gribenes, recipe follows Zest of 1 lemon plus 1/4 cup lemon juice 1 tablespoon (17 grams) honey mustard 1 tablespoon (21 grams) honey 1 teaspoon poppyseeds 1/2 teaspoon kosher salt, plus more for seasoning Freshly ground black pepper 1/3 cup (72 grams) extra-virgin olive oil 8 ounces (226 grams) chicken skin and fat (I used fat/skin from chicken thighs), cut into about 1-inch pieces 1/2 teaspoon kosher salt, plus more as needed Vegetable oil, as needed 1 tablespoon honey 1 teaspoon kosher salt 1 cup (120 grams) matzo meal 1/2 cup (80 grams) cake meal 6 large eggs Flakey salt Instructions: In a large serving bowl, add the lettuce, radishes, asparagus, shallot and chives. Drizzle with some of the salad dressing and gently toss to coat. Place some popovers on the salad as croutons. Garnish with the crispy chicken skin (gribenes). Serve the remaining salad dressing and whole popovers on the side. For the salad dressing: In a small mixing bowl, whisk together the lemon zest and juice, honey mustard, honey, poppyseeds, salt and several grinds of pepper. Add the olive oil and whisk to emulsify. For the schmaltz and gribenes: Add 2 tablespoons water to a medium, nonstick pan. Scatter the chicken skin and fat in the pan and season with the salt. Heat over low heat to begin the fat-rendering process, stirring occasionally, until there\u2019s a layer of fat in the bottom of the skillet and the pieces have begun to brown, about 20 minutes. Stir and continue to simmer and render the fat until the skin is deep golden and crisp, about 25 to 30 minutes more. Strain the fat and pour it into a liquid measuring cup (this is the schmaltz). Drain the gribenes on a paper towel lined plate. Season lightly with salt. For the Passover popovers: Place an oven rack in the middle position. Preheat the oven to 400 degrees F. Grease a 24-cup, mini-popover pan with some of the chicken schmaltz. In the measuring cup with the schmaltz, add enough vegetable oil to yield a total 1/2 cup of fat. Pour into a small saucepan. Add the honey, salt, and 1 1/2 cups water. Bring to a boil over medium-high heat. Combine the matzo meal and cake meal in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low, add the boiling mixture in a stream until the mixture is smooth and thick. Turn off the mixer and let cool just until the bowl is warm to the touch, about 10 minutes. Add the eggs, one at a time, beating on high speed and scraping down the bowl in between each addition, until the mixture is smooth and glossy. Using an ice cream scoop, fill each cavity of the muffin tin two-thirds of the way up with batter. Sprinkle the tops with flakey salt. Bake until the popovers are puffed and just beginning to brown, about 15 minutes. Reduce the temperature to 350 degrees F and bake until the popovers are crisp and deep golden, 13 to 15 minutes more. Remove to a rack to cool. The popovers can be served warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46104,"Chef's Salad with Kale and Potato Croutons 12 ounces medium red-skinned potatoes, cut into 1/2-inch wedges 2 tablespoons extra-virgin olive oil Kosher salt 1/2 cup grated dill havarti cheese (about 2 ounces) 1 bunch scallions, chopped 1/2 cup mayonnaise 1/3 cup chili sauce 1 cup chopped half-sour pickles, plus 1 tablespoon pickle juice 1 5-ounce container baby kale (about 8 cups) 1/2 head iceberg lettuce, cut into 1-inch pieces 1 pint cherry tomatoes, halved 1/2 pound deli-sliced roast beef, torn 1/2 pound deli-sliced roast turkey, torn Instructions: Preheat the oven to 425 degrees F. Toss the potatoes with the olive oil on a rimmed baking sheet; season with salt. Bake until the potatoes are browned on the bottom, about 10 minutes. Remove from the oven, flip the potatoes and sprinkle with the cheese and half of the scallions. Return to the oven and continue baking until the potatoes are golden brown and crisp, 6 to 7 more minutes. Remove from the oven and toss to coat the potatoes in the melted cheese. Meanwhile, make the dressing: Whisk the mayonnaise with the chili sauce, the remaining scallions, half of the pickles, and the pickle juice. Toss the kale and iceberg lettuce with half of the dressing in a large bowl. Divide among bowls and top with the tomatoes, roast beef, turkey, potatoes and the remaining pickles. Serve with the remaining dressing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46105,"Apple and Peanut Butter Green Smoothie 1 Honeycrisp apple, chopped 1 squeeze lemon juice
2 heaping tablespoons unsweetened peanut butter or almond butter
1 ounce fresh spinach (about 1/2 cup firmly packed or a nice big handful) 3 ounces fresh chopped kale (about 1 1/2 cups firmly packed or 3 big handfuls) 6 large ice cubes
1/2 cup cold water Super seed mix, for topping, optional
Optional additions: a few shakes of turmeric, a small chunk of ginger or 2 celery stalks, chopped
Instructions: In a high-speed blender (and in this specific order), add the apple, lemon juice, peanut butter or almond butter, spinach, kale, ice cubes and water and blend on high until very smooth (about the time it takes you to refill your ice cube tray and stick it back in the freezer). Pour into glasses and sprinkle with super seed mix, if using. You can also add a few shakes of turmeric, a small chunk of ginger or 2 stalks of celery (chopped). If so, add after the nut butter and before the greens and blend until very smooth. To make these freezer-friendly: In quart-size deli containers or ziptop bags, pack in the apple, lemon, peanut butter or almond butter, turmeric/ginger/celery (if using), spinach and kale. Make a bunch at a time and seal and freeze for up to 3 months. When ready to blend, add the contents to a blender along with 1 cup of water--no need to add ice. Let it sit for a few minutes so that it can defrost slightly, then use a butter knife to carefully break it up into slightly smaller chunks. Blend on high, using the tamper to help everything incorporate, until very smooth. Pour into glasses and sprinkle with super seed mix, if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 46106,"Smashed Chickpea and Eggplant Pressed Sandwich 1 large eggplant (1 1/4 pounds), sliced into 1/2-inch thick rounds Kosher salt and freshly ground black pepper 1/4 cup plus 3 tablespoons extra-virgin olive oil One 14.5-ounce can chickpeas, rinsed and drained Zest and juice of 1/2 lemon 1/2 small red onion, finely chopped (about 1/4 cup) 2 tablespoons roughly chopped fresh mint 1 large ciabatta loaf, about 12 inches long 1/2 cup prepared hummus 1/2 English cucumber, cut into 1/4-inch pieces 1/3 cup sliced pepperoncini, drained and blotted dry 2 medium carrots, grated or shredded (about 3/4 cup) Instructions: Arrange an oven rack in the middle position and preheat the oven to 475 degrees F. Preheat a baking sheet in the oven for 10 minutes. Toss the eggplant rounds evenly with 3/4 teaspoon salt and a few grinds of pepper in a large bowl; add 1/4 cup olive oil and toss again, making sure the eggplant soaks up all the oil. Remove the hot baking sheet and drizzle with 1 tablespoon olive oil; lay out the eggplant slices in one layer. Roast until soft and golden to dark brown on the underside, about 20 minutes. Let cool. Blot dry by pressing lightly with a paper towel. Meanwhile, put the chickpeas in a medium bowl. Mash with a fork or a potato masher until coarsely mashed with lots of large pieces. Add the lemon zest and juice, red onion, mint, 1/2 teaspoon salt, a few grinds of pepper and the remaining 2 tablespoons olive oil and mix to combine. Assemble the sandwich by slicing the ciabatta loaf in half horizontally and lay the two halves cut-side up. Pull out some of the bread from both halves (save for another use), leaving a 1/2-inch border. Spread the hummus on both the bottom and top halves of the bread. On the bottom half, continue layering with half the chickpea mixture, the eggplant, and then the remaining chickpea mixture. Top with the cucumber, pepperoncini, shredded carrot, and the top half of the bread. Wrap tightly in parchment, wax paper or plastic wrap and tie with twine if necessary. Press 3 hours with a brick (see Cook's Note) or cast-iron skillet on top to flatten the sandwich, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 46107,"Vegetable Coleslaw 1 pound white cabbage (1/2 small head) 3/4 pound red cabbage (1/2 small head) 5 carrots 2 cups good mayonnaise 1/4 cup Dijon mustard 1 tablespoon sugar 2 tablespoons cider vinegar 2 teaspoons celery seeds 1 teaspoon celery salt 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages. In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46108,"Fennel Salad 3 fennel bulbs Juice of 2 Eureka or Meyer lemons Salt Pinch of sugar Mint leaves (optional) Instructions: Slice the fennel crosswise paper-thin with a mandoline or sharp knife. Put it in a bowl with the juice, salt, and sugar. Squeeze the fennel with your hand and let it sit for 20 minutes. Pour off any excess lemon juice and adjust the salt. If the fennel is too acidic due to particularly juicy lemons, give it a quick rinse in cold water. If you like, julienne a few mint leaves and toss them with the fennel just before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 46109,"Grilled Steak With Pepper-Parsley Relish 1 (1-pound) flank steak Kosher salt and pepper 2 medium red bell peppers 1 tablespoon red wine vinegar 1 tablespoon extra-virgin olive oil ? teaspoon sugar ? cup fresh flat-leaf parsley leaves, very finely chopped 1 garlic clove, minced Instructions:

1. Heat a grill pan to medium-high.
2. Sprinkle the steak with salt and pepper. Place on the hot grill pan, along with the peppers. Grill the steak, turning once, to desired doneness (about 15 minutes for medium). Transfer the steak to a cutting board and let rest while you prepare the relish.
3. Use a vegetable peeler or your fingers to peel off the thin skin of the bell peppers. Discard the skin, stems, and seeds, then finely dice the peppers.
4. In a medium bowl, stir the vinegar, oil, sugar, and a pinch each of salt and pepper until the sugar dissolves. Stir in the peppers, parsley, and garlic. Serve with the steak.
5. Once the stovetop is cool, wipe up any oil splatters with Clorox? Disinfecting Wipes*. *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 46110,"Bloody Mary Salt and freshly ground black pepper, plus 1 tablespoon salt for rimming the glasses 1 tablespoon Cajun seasoning 4 cups tomato juice 1 lemon, juiced 2 teaspoons Worcestershire sauce 1 tablespoon hot sauce 4 ounces vodka 4 stalks celery, with leaves attached Instructions: Combine 1 tablespoon of salt and Cajun seasoning on a small plate. Dip the rims of each glass in water, then into the salt mixture. In a pitcher, combine the tomato juice, lemon juice, Worcestershire sauce, hot sauce and salt and pepper, to taste, (reserve 1 1/2 cups for online Round 2 recipe Eggs Mary). Fill each glass with ice cubes. Add 1-ounce of vodka to each glass and pour in the tomato mixture. Stir, garnish each drink with a celery stalk and serve. ","[Zinfandel, Merlot, Malbec, Syrah]" 46111,"Marinated Roasted Red Peppers 3 large (about 2 pounds) red bell peppers 1 tablespoon balsamic vinegar Salt and freshly ground black pepper Instructions: Lay peppers on their sides on racks of gas burners and turn flames on moderately high. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.) Transfer to a bowl, then cover, and let steam 10 minutes. Alternatively, place peppers in resealable plastic bags to steam. Peel peppers and discard stems and seeds. Cut lengthwise into 1-inch-wide strips. In a bowl, place cleaned peppers. Douse with balsamic vinegar, salt, and pepper, to taste. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 46112,"Chocolate Crisps 10 x 15 inch shallow baking sheet Sturdy cookie cutters with tight seams (not needed if making \drop\ candies) 32 ounces chocolate (I use a mixture of 24 ounces semisweet and 8 ounces pure milk chocolate) 1 tablespoon solid vegetable shortening 1 1/2 rounded cups \crispy' cereal of your choice (preferably rice crispies- plain or cocoa flavored) Instructions: To set up: Line the bottom of a 10 x 15 inch baking sheet with waxed or parchment paper, leaving a 2inch overhang at each end. Line a second baking sheet or tray with wax paper and place next to your work surface. To temper chocolate: Melt 3/4 of the chopped chocolate (24 ounces semisweet) with the shortening in the top of a double boiler over simmering water or a bowl that sits in a pan of very hot (but not simmering) water. Stir the chocolate constantly as it melts, being very careful not allow chocolate to overheat or to allow even one drop of water to enter bowl. When just about smooth (one or two small pieces of chocolate may remain visible), immediately remove the chocolate from the stove and briskly stir in the remaining chopped chocolate. Stir constantly until perfectly smooth. To assemble chocolate crisps: When smooth, stir in cereal and, when well combined, use a large rubber spatula to help pour into prepared baking sheet. Use an offset metal spatula to spread chocolate mixture evenly in pan, then lift pan and give it one or two good rap's on the counter to remove any air bubbles and assure an even layer. Place in freezer (uncovered) for no longer than 5 minutes, then remove and, using sturdy cookie cutters (plain or flutted), cut chocolate into shapes. As you cut, gently push chocolates out of the cutter onto second sheet, lined with wax paper. Note: Since cutting cooled chocolate into shapes takes a little muscle, place a pot holder or a folded dry kitchen towel over top of cutter to protect your hand. To wrap and store: If desired, wrap crisps individually in colored foil wrappers (available in stores that specialize in candy making). Alternatively, store unwrapped crisps in a tin, separated by sheets of wax paper. Tempered chocolate should be stored at a comfortable room temperature. Shaping Variation To form drop candies: After tempering chocolate, choose any type of addition: i.e. crispy cereal, cocktail peanuts, raisins, walnuts, minimarshmallows, mini m & m's, diced chewy caramels and the list goes on... After stirring in your chosen addition, drop mixture by heaping teaspoonfuls onto wax paper lined tray, with 1inch in between each mound. When finished, place tray in the freezer for 3 to 5 minutes (no longer). Remove and let sit at room temperature until completely set. Store in an airtight tin, separated by sheets of wax paper. Chocolate Variation and Temperature Guide Beginners should stick to working with the darker chocolates (semisweet, bittersweet and dark sweet). The lighter chocolates (milk and white chocolate) are more heat sensitive because of the milk solids. If you feel more confident using a chocolate thermometer, purchase a mercury thermometer specifically designed for chocolate. When melting the initial bulk of chocolate, don't allow the temperature to rise above 118F. At 115F, it's the right time to remove the bowl from heat and stir in remaining chopped chocolate. After stirring until smooth, check temperature. The darker chocolates should be cooled to 90F to be in proper condition after setting. Lighter chocolates should be cooled to 86F. Keep stirring briskly until desired temperature is reached, then chocolate is ready to work with as directed in your given recipe. ","[Pinot Noir, Barolo, Syrah, Tempranillo]" 46113,"Irish Beer Cheddar Soup 64 ounces Irish lager, such as Harp 25 ounces chicken stock 2 tablespoons onion powder 2 tablespoons white pepper 2 pounds peeled and diced potatoes 2 ounces cornstarch 6 ounces water 1 pound Cheddar, shredded 8 ounces Cheddar cheese sauce Instructions: Add the beer, chicken stock, onion powder and white pepper to a large pot over medium heat and bring to a boil. Add the potatoes and cook until tender. Combine the cornstarch and water in a small bowl. Whisk the cornstarch mixture into the soup and reduce the heat to low. Stir in the shredded Cheddar, 1 handful at a time. Turn off heat and whisk in the cheese sauce. Ladle into serving bowls and serve. ","[Pinot Grigio, Riesling, Gewrztraminer]" 46114,"Lamb Tagine with Chickpeas 2 tablespoons unsalted butter 3 pounds boneless lamb stew meat, cut into 1-inch cubes 2 cups chopped onions 1/2 cup chopped scallions 1 (19-ounce) can chickpeas, drained and lightly rinsed 1 cup water 1 tablespoon minced garlic 1 teaspoon ground ginger 3/4 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon ground cinnamon 1/8 to 1/4 teaspoon ground red pepper 1/2 cup chopped fresh parsley Salt and ground pepper, to taste Instructions: Heat butter in a large heavy lidded pan over medium-high heat until fragrant and golden. Add lamb in 2 batches and brown. Remove to a plate and set aside. Add onions and scallions and cook, stirring often until tender, 5 to 7 minutes. Stir in drained chickpeas, water, garlic, ginger, salt, black pepper, cinnamon and red pepper. Return the lamb and all accumulated juices to the pan. Gently stir to coat. Bring the mixture to a boil, then reduce the heat so the liquid just simmers. Cover tightly and cook, stirring the lamb once or twice, for 35 to 45 minutes. Remove from heat and stir in parsley and salt and pepper to taste. ","[Rhone Blends, Shiraz, Tempranillo, Garnacha]" 46115,"My Big Fat Greek Burgers 1/2 cup nonfat Greek style yogurt 2 teaspoons olive oil 2 teaspoons fresh lemon juice 1 clove garlic, minced 1 teaspoon chopped fresh dill leaves 1/8 teaspoon salt Pinch freshly ground black pepper 2 teaspoons olive oil 1/2 small onion, chopped 2 cups lightly packed baby spinach leaves, coarsely chopped 1/4 cup crumbled feta cheese 1 tablespoon chopped fresh dill, or 1 teaspoon dried 1/2 teaspoon freshly ground black pepper 1 1/4 pounds lean ground turkey breast 1/4 teaspoon salt 4 whole-wheat burger buns 1/4 English cucumber, thinly sliced 4 small leaves romaine lettuce, hard ribs removed Instructions: Click here to see how she does it. In a small bowl, stir together the yogurt, oil, lemon juice, garlic, dill, and salt and pepper. Heat 2 teaspoons of oil in a nonstick skillet over medium-high heat. Add the onion and cook until soft and translucent, about 3 minutes. Add the spinach and cook until wilted, about 1 minute. Remove the pan from the heat. Add the feta cheese, dill and 1/4 teaspoon black pepper and stir to combine. Divide the turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Put 2 tablespoons of the spinach-feta mixture onto half of the patties. Top with remaining patties working the turkey around the edges to seal burgers closed. Season the burgers on both sides with the salt and remaining 1/4 teaspoon pepper. Spray a nonstick grill pan with cooking spray and heat over medium-high heat, or prepare the grill. Grill the patties until cooked through, about 5 minutes per side. To serve, place a burger on the bottom half of each bun, top with about 2 tablespoons of yogurt sauce, then 2 or 3 cucumber slices and a lettuce leaf. Top with the other half of the bun and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 46116,"The Maple Perfect Manhattan 2 ounces rye (Knob Creek Rye is good) 1/2 ounce dry vermouth 1 tablespoon pure maple syrup 2 dashes bitters Ice Pickled cherries Instructions: Add the rye, vermouth, maple syrup and bitters into cocktail shaker. Shake it up, pour over good ice in a large and manly rocks glass. Add skewered cherries and drink. ","[Rye, Whiskey, Bourbon]" 46117,"Lemony Dill Hummus Dip 8 ounces (about 1 heaping cup) dried chickpeas 2 teaspoons baking soda 3/4 cup tahini Juice of 3 lemons (about 1/2 cup) 3 cloves garlic 1/2 cup packed fresh dill fronds Kosher salt 1/2 cup ice water 1/4 cup whole-milk Greek yogurt 1 medium radish, very thinly sliced 2 tablespoons capers in brine, drained and patted dry Pumpernickel bread and sliced cucumbers, for serving Instructions: Cover the chickpeas with 3 cups water in a large pot with 1 teaspoon baking soda and refrigerate 8 hours or overnight to soak. The next day, strain the chickpeas and discard the soaking liquid. Rinse the chickpeas and return them to the pot. Add the remaining teaspoon baking soda and water to cover by about 3 inches. Bring to a boil over high heat, then turn the heat down to a simmer and cook, skimming off and discarding any foam that rises to the surface, until the chickpeas are very soft and creamy (not crumbly) when pressed between a thumb and forefinger, about 40 minutes. If the liquid boils off while cooking, add more water to cover and continue to cook. Strain the chickpeas and discard the liquid. Let the chickpeas sit in the strainer to drain and dry out for 5 minutes. Put the chickpeas in the bowl of a food processor along with the tahini, lemon juice, garlic, all but a pinch of the dill and 1 1/2 teaspoons salt and process until the mixture is a paste, scraping down the bowl as necessary. With the motor running, slowly pour in 1/4 cup of the ice water and continue to process until the mixture is smooth and light, about 5 minutes, adding more water a tablespoon at a time until the desired consistency is reached. Transfer the hummus to a shallow bowl and cover by lightly pressing plastic wrap directly onto the surface of the hummus; let sit at room temperature until ready to serve, up to 1 hour. (The hummus can also be made a day ahead and refrigerated. Take the hummus out of the refrigerator to warm up 30 minutes before serving.) Before serving, remove the plastic wrap from the hummus. Smooth the outer rim of the hummus with the back of a large kitchen spoon, creating a slight well in the center. Dollop the yogurt in the center. Scatter the radish slices and capers on top, sprinkle with the reserved dill and serve with slices of pumpernickel bread and cucumbers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 46118,"Slow Roasted Veal Shank with Melted Cabbage and Cippolini Onions 1 veal shank, (4 pounds) minus hock (10 to 12 inches long) Sea salt and pepper 4 ounces olive oil 2 tablespoons unsalted butter 2 carrots, diced 2 celery stalks, diced 1 onion, diced 10 ounces white wine 5 whole garlic cloves 2 bay leaves 4 sprigs thyme 4 sprigs parsley 6 peppercorns 1 green leek 1-ounce bacon fat 1-ounce duck fat 1 onion, sliced thin 6 shallots, sliced 1 head cabbage, shredded Salt and pepper to taste 1/4 tablespoon caraway seeds 4 ounces white wine 16 ounces of oxtail stock 2 tablespoons unsalted butter 1-ounce rice wine vinegar 3 tablespoons unsalted butter 1/4 cup sugar 1 pound cippolini onions Salt to taste 1 sprig thyme Chicken stock to cover 6 tomatoes, concasse (finely chopped) 1 clove garlic, minced 1 tablespoon ginger, grated 1 tablespoon rice vinegar 1 tablespoon sugar to taste 1 tablespoon mustard seeds Instructions: Season shank with sea salt and pepper. Sear off the shank in a hot roasting pan with oil and butter in a preheated 450 degree F oven. Continually baste shank and cook until brown. Add mirepoix (carrots, celery and onions) and brown slowly. Add white wine and bouquet garni (garlic, bay leaves, thyme, parsley, and peppercorns) wrapped in the green leek. Continually baste while roasting. Cook for about 2 to 3 hours until shank is bronzed and fork tender, with no liquid left in pan. Remove shank and add water to pan and reduce to make a sauce. Strain and reseason with sea salt and pepper.; CABBAGE: Heat a rondeau, add bacon fat, duck fat, onions, and shallots. When shallots are lightly caramelized, add cabbage. Season lightly with salt and pepper and cook until cabbage is lightly caramelized. Add caraway, white wine, and oxtail stock. Reduce down. Add butter, vinegar and check seasoning. CIPPOLINI ONIONS: In a large saute pan, melt butter and sugar. Stir in cippolini onions, salt and thyme, then pour chicken stock over onion mixture to cover. Cook until onions are glazed and lightly caramelized. Set aside. TOMATO MARMALADE: Over medium heat in stainless steel saute pan, combine all ingredients completely. Cook until dry or jam-like consistency. Check seasoning. PLATING: Place cabbage on plate, top with shank. Ladle onions and marmalade over top, then sprinkle with truffle oil, thyme leaves, fleur de sel or sea salt, cracked pepper. Wine Suggestion: Caine Five, 1995 ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 46119,"Hard Boiled Eggs 8 large eggs, preferably a week old Instructions: Add eggs straight from fridge, in a single layer, to a saucepan. Add enough cold water to cover them by 1 inch at least. Slowly bring water to just under a boil. Once water is at just under a boil, begin to time them. Count 8 minutes for a hard boiled eggs where yolks are firm but center is still tender or 10 minutes for a fully firm inside yolk. For larger eggs, add a minute, for smaller eggs subtract a minute.
When done, remove with a slotted spoon and plunge in cold water to stop cooking process. Cool them so they are easy to handle; it is best to peel eggs just before using them. Whole boiled eggs can be kept in fridge for a week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46120,"White Chocolate Pistachio Cherry Fudge 4 cups large marshmallows (about 36) 2 cups sugar 1 cup heavy cream 4 tablespoons unsalted butter Pinch kosher salt 3 cups white chocolate chips (about 18 ounces) 1 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 1/3 cup dried cherries, roughly chopped 1/3 cup shelled salted pistachios, roughly chopped Instructions: Line a 9-by-13-inch pan with foil. Heat the marshmallows, sugar, cream, butter and salt in a medium saucepan set over medium heat, stirring constantly until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips, vanilla and almond extracts and stir until the chips are completely melted. Pour the mixture into the prepared pan, and scatter the cherries and pistachios over the top. Lightly press the toppings into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (12 oz) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto," 46121,"Slow-Cooker Corned Beef and Cabbage 4 pounds lean raw corned beef brisket 3 tablespoons pickling spice (often included with brisket) 1 medium rutabaga, halved and cut into wedges 1 pound large carrots, cut into 4-inch pieces 1 1/4 pounds large fingerling potatoes 1 leek, white and light-green parts only, cut into 3-inch pieces 1/2 head Savoy cabbage, cut into wedges 1/3 cup horseradish, drained 1/3 cup creme fraiche or sour cream Instructions: Place the corned beef in a large slow cooker and scatter the pickling spices on top. Layer the rutabaga, carrots, potatoes and leek in the cooker (in this order for even cooking). Add enough hot water (4 to 5 cups) to cover the meat by at least 1 inch, put the lid on the slow cooker and cook on high, 7 to 8 hours. Remove the meat and vegetables from the slow cooker and keep warm. Put the cabbage in a microwave-safe dish with 2 cups cooking liquid from the slow cooker, cover and microwave until tender, 7 to 10 minutes. Meanwhile, boil another cup of cooking liquid in a small skillet until reduced by half, about 10 minutes. Mix with the horseradish and creme fraeche in a small bowl. Slice the corned beef and serve with the slow-cooked vegetables, cabbage and sauce; reserve about a quarter each of the meat and vegetables and 1 1/2 cups cooking liquid for Corned Beef Hash. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46122,"Gourmet Diner Burgers 1 pound zucchini, sliced into 1/4-inch-thick rounds 3 sprigs fresh oregano
2 cups apple cider vinegar
1/3 cup sugar
2 teaspoons black peppercorns
1 teaspoon kosher salt
1 teaspoon fennel seed
1/2 teaspoon red pepper flakes
1 bay leaf
1 cup coarsely grated Parmesan 1 tablespoon all-purpose flour
1/4 teaspoon freshly ground black pepper
1 garlic bulb 1 teaspoon olive oil 1 teaspoon kosher salt 1 cup mayo 6 cloves roasted garlic (see Cook's Note)
2 tablespoons lemon juice
2 teaspoons freshly chopped parsley
1 teaspoon freshly chopped oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper 1 1/2 pounds lean ground beef 1/2 pound ground lamb
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
6 ciabatta rolls, halved Extra-virgin olive oil, for drizzling
Roasted Garlic Mayo 6 Burger Patties 4 medium tomatoes, sliced into 1/4-inch rounds to yield 12 slices
12 Zucchini Pickle slices 6 Parmesan Frico rounds Instructions: For the pickles: Place the zucchini slices and oregano in a large jar or heat-safe container. Heat the apple cider vinegar, sugar, peppercorns, salt, fennel seed, red pepper flakes and bay leaf in a medium saucepan, stirring until the sugar and salt have dissolved, about 2 minutes. Pour the pickling liquid and spices into the jar. Let cool completely, uncovered. Place in the refrigerator for at least 24 hours and store for up to 6 weeks. For the frico: Place an oven rack in the center of the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat. Toss the Parmesan, flour and pepper together in a large bowl, making sure the flour is evenly distributed throughout the cheese. Arrange mounds of 2 tablespoons of cheese 4 inches apart on the baking sheet and flatten each mound slightly with a spatula to form a 3-inch round. Bake the frico in the oven until golden brown, about 10 minutes, rotating the sheet halfway through baking. Cool the frico on the baking sheet for 2 minutes, and then gently transfer to a wire rack to cool completely. For the mayo: In a small bowl, stir together the mayo, garlic, lemon juice, parsley, oregano, salt and pepper. For the patties: In a large bowl, combine the beef, lamb, salt and pepper. Form the mixture into six 4-inch-diameter patties, each about 1/2-inch thick. Drizzle the patties with olive oil. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the patties until they are grill marked and cooked through, about 4 to 5 minutes per side. Allow the patties to rest for 5 minutes. For the burgers: Drizzle the cut side of the ciabatta rolls with olive oil and grill lightly until toasted, about 1 to 2 minutes. Spread the garlic mayo over the bottom halves of the grilled bread. Place the burger patties on the bread and top each patty with 2 tomato slices, 4 pickle slices and 1 frico round. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 46123,"Pumpkin with Toasted Coconut 1 cup whole mung beans 2 medium pumpkin or butternut squash 3/4 cup grated unsweetened coconut 1/2 teaspoon chopped garlic 1 teaspoon cumin 1/2 teaspoon cayenne 1/4 teaspoon turmeric 1/2 teaspoon turmeric 1/4 teaspoon cayenne 2 1/2 teaspoons salt 2 tablespoons vegetable oil 1 teaspoon mustard seeds 2 dried red chilies 1/4 cup unsweetened coconut Instructions: In a dry frying pan, toast the mung beans over medium-high heat, stirring constantly until they begin to brown. Remove them to a strainer or fine colander and wash them briefly under running water; drain. Place the beans in a saucepan with 3 cups water and bring to a boil. Cover, reduce the heat to low, and simmer 20 minutes or until just tender. Peel the pumpkin and remove the seeds. Cut into 3/4-inch cubes and measure 8 cups. Set aside. Put 1 1/2 cups coconut, the garlic, and the ground masala in a blender or food processor. Add 1 cup water or more and process the mixture to the consistency of thick pesto. Set aside. In a wide deep pan combine the pumpkin, turmeric, cayenne, salt, and 3 cups water. Bring to a boil, reduce the heat, and simmer, covered, until the pumpkin is tender and begins to break up when stirred (20 to 25 minutes). Add the cooked mung beans and the coconut paste and stir to combine. Bring to a boil, then remove from the heat. In a frying pan, heat the oil over medium-high heat. Add the mustard seeds and cover. When the seeds pop, toss in the dried red chilies and fry for a few seconds. Add 1/4 cup of coconut and stir constantly over medium-high heat until the coconut turns cinnamon-brown and no white remains. Stir this into the cooked vegetables and heat the mixture until warmed through, adding more water if it dries out. Remove from the heat and check the salt. The curry should appear as chunks of pumpkin with a thick sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]

" 46124,"Salmon Turnovers 1 sheet puff pastry Flour, for dusting 1 can boneless, skinless, salmon 1/2 cup Sauteed mushrooms 1 to 2 tablespoons sour pickle relish 1 cup cooked white, brown or fried rice 2 to 3 chopped scallions 1 tablespoon parsley leaves, chopped Salt and pepper 1 egg beaten with 2 tablespoons water Instructions: Preheat oven to 400 degrees F. Lightly flour the countertop. Roll puff pastry so there are no seams. Cut into 4 squares. In a bowl, combine salmon, mushrooms, pickle relish, rice, scallions, parsley, salt, and pepper. Place 1 tablespoon of filling in the center of each square. Brush inside edges of puff pastry with egg wash and fold over to make a triangle. Using a fork, seal the edges. Poke a slit or two in the top of each turnover. Brush tops with egg wash. Bake in oven for 30 minutes or until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46125,"Mixed Greens with Lime Vinaigrette 6 cups mixed lettuce greens 3 to 4 tablespoons olive oil 2 tablespoons fresh lime juice 1 teaspoon Dijon mustard 1/2 teaspoon garlic powder 1/4 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon ground black pepper Instructions: Place lettuce in a large bowl. In a jar with a lid, shake together remaining ingredients. Pour desired amount of vinaigrette over greens just before serving. There will be leftover dressing. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 46126,"Salted Black Bottom Coconut-Almond Macaroons One 7-ounce bag shredded sweetened coconut 1/2 cup sweetened condensed milk
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla extract 1/4 teaspoon salt
1 large egg white
Pinch cream of tartar
1 tablespoon sugar
9 ounces chocolate, chopped 1 tablespoon canola oil
Instructions: For the macaroons: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Use a fork to stir together the coconut, condensed milk, almond extract, vanilla and salt in a large bowl. Set aside. Whisk together the egg white and cream of tartar in a medium bowl with an electric mixer on low until foamy and the cream of tartar has dissolved. Turn the speed up to medium-high and beat until soft peaks form. Beat in the sugar. Fold half of the whipped egg into the coconut mixture, then fold in the remaining whipped egg. Scoop mounds of the coconut batter onto the prepared baking sheet, spaced 2 inches apart. Bake until the bottoms of the cookies and tips of the coconut shreds are light brown, about 17 minutes. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For the chocolate coating: Put the chocolate and oil in the top of a double-boiler and place over a saucepan of barely simmering water. Heat, stirring, until melted and smooth. Remove from the heat and let firm up for about 10 minutes before dipping. Dip the bottom of each macaroon in the chocolate and let cool to firm up. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46127,"Quick Cottage Cheese 1 gallon pasteurized skim milk 3/4 cup white vinegar 1 1/2 teaspoons kosher salt 1/2 cup half-and half-or heavy cream Instructions: Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes. Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46128,"Keftedes: Greek Meatballs 3 slices white bread with crust 1 cup milk 2 pounds ground beef 1 yellow onion, minced 4 cloves garlic, minced 1/3 cup finely chopped oregano 2 finely chopped tablespoons mint 2 teaspoon white wine vinegar 2 eggs beaten 1/4 teaspoon grated nutmeg 1/2 cup olive oil Flour, for dusting Salt and freshly ground black pepper Pita Bread Cucumber Yogurt Sauce, recipe follows 2 cups plain yogurt 1 cup seeded and small-diced cucumber 3 cloves minced garlic Salt Instructions: Dunk bread quickly in milk and press the liquid out to dampen the bread. Combine the beef, bread, onion, garlic, oregano, mint, vinegar, eggs, nutmeg, salt, and pepper in a bowl and mix well. Take a large spoon of the mixture and roll into a ball until all the mixture has been rolled. In a saute pan, add the olive oil and bring it to 360-degrees F for frying. Dust the balls in flour and add to the oil. Brown on all sides, leaving room in the pan to roll them around. Pull from the pan and drain on paper towels. Serve with pita and cucumber yogurt sauce. Combine all ingredients in a bowl and mix well. ","[Ros, Pinot Grigio, Vermentino, Tempranillo]" 46129,"Rum Raisin Cupcakes with Rum Raisin Buttercream 1 1/2 cups golden rum 1 tablespoon pure cane sugar 1 cup golden raisins 4 ounces unsalted butter, softened 2 ounces cream cheese, softened 3 to 4 cups organic powdered sugar, divided 1 teaspoon pure rum extract Nonstick baking spray 2 1/2 cups cake flour 1 1/4 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon fine sea salt 1 3/4 cups pure cane sugar, divided 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 1/8 teaspoon freshly ground nutmeg 10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled slightly 1 cup buttermilk, room temperature 3 tablespoons vegetable oil 1 teaspoon vanilla extract 1/2 teaspoon pure rum extract 6 large egg yolks, room temperature Instructions: For the buttercream: Bring the rum and cane sugar to a boil in a medium saucepan. Add the raisins, remove from the heat, and let macerate for at least 4 and up to 24 hours at room temperature. Strain the raisins, finely chop, and set aside for the cupcake batter. Bring the strained rum to a boil in a small saucepan and reduce to 1/4 cup. Remove from the heat and let cool before adding to the buttercream. Combine the butter and cream cheese in the bowl of a stand mixer fitted with the whisk attachment, and whip until light and fluffy, scraping the sides and bottom of the bowl once. Add 3 cups of the powdered sugar and whip until light and fluffy. Add the cooled reduced rum and the rum extract and add more powdered sugar, 1/4 cup at a time, and whip until slightly thick, spreadable consistency. For the cupcakes: Adjust the oven rack to the middle position and preheat the oven to 350 degrees F. Fill mini muffin tins with liners and spray the liners with nonstick spray. Whisk the flour, baking powder, baking soda, salt, 1 1/2 cups of the sugar, cinnamon, allspice, and nutmeg together in large bowl. Whisk together the melted butter, buttermilk, oil, vanilla, rum extract, and yolks in a medium bowl. In a clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites at medium-high speed until foamy, about 30 seconds. With the machine running, gradually add the remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds. Transfer to a separate bowl and set aside. Wash the bowl and dry. Add the flour mixture to the now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop the mixer and scrape the whisk and sides of the bowl. Return the mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds. Using a rubber spatula, stir 1/3 of the whites into the batter to lighten, and then add the remaining whites and gently fold into the batter until no white streaks remain. Quickly fold in the reserved raisins. Fill the cupcake molds 7/8 full and bake until just firm, about 10 minutes. Let cool in the pan set on a baking rack for 5 minutes. Remove the cupcakes from the tins and let cool completely on the racks. Frost with the rum raisin buttercream. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 46130,"Pao de Queijo 2 1/2 cups tapioca flour 2/3 cup whole milk 3 tablespoons vegetable oil 1 teaspoon kosher salt 1 large egg 1 cup grated Parmesan 1/2 cup shredded mozzarella Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment. Put the tapioca flour in the bowl of a stand mixer fitted with the paddle attachment. Combine the milk, oil, salt and 1/2 cup water in a medium saucepan and bring to a boil while whisking. Remove from the heat and pour over the tapioca flour in the mixing bowl. Begin to mix, first starting on low, then gradually increasing the speed to high as the mixture begins to thicken and turn smooth. (The mixture will look almost like glue.) While still beating, add the egg and beat until incorporated. Then add the cheeses, a small handful at a time, beating, until incorporated. (The mixture will by sticky and slightly stiff.) Use a small ice cream scoop or heaping tablespoons and scoop the dough out onto the prepared baking sheet, leaving at least 1inch between them. Moisten the palm of your hand with water and pat each scoop into a slightly rounded mound. Bake until they become puffed up, golden on top, deeply golden on the bottom and feel relatively light when picked up and dropped on the baking sheet, rotating about halfway through baking, 20 to 24 minutes. Let cool for at least a few minutes then eat warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46131,"Mediterranean Chicken Skillet 4 tablespoons olive oil 1 pound boneless, skinless chicken breasts, thinly sliced
1 pint cherry tomatoes
1 cup marinated quartered artichoke hearts, such as from an olive bar, with about 1/4 cup of the marinade
1/2 cup marinated small pitted olives, such as from an olive bar
1/2 cup roasted red peppers, such as from an olive bar
Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh parsley or 2 tablespoons lightly dried parsley, such as Gourmet Garden 1 bag frozen brown rice
Instructions: Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, about 5 minutes. Transfer to a plate. Add the remaining 2 tablespoons olive oil to the skillet. Add the tomatoes and cook until they start to blister, pop and release their juices, about 3 minutes. Lightly mash them with a wooden spoon or fork. Stir in the artichoke hearts with the marinade, olives and roasted red peppers. Season with salt and pepper and cook until heated through, 2 to 3 minutes. Stir in the parsley and cooked chicken and cook for another minute. Meanwhile, cook the frozen rice according to the package instructions. Transfer the rice to a serving bowl and top with the chicken mixture. ","[Vermentino, Gruner Veltliner, Tempranillo, Garnacha]" 46132,"Sausage and Red Pepper Frittata 1 tablespoon olive oil 8 ounces sweet Italian sausage, casings removed and broken into small pieces
1 medium red bell pepper, diced
1 small onion, diced
1 tablespoon chopped fresh rosemary
12 large eggs
1/3 cup heavy cream
1 cup shredded Italian blend cheese
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 300 degrees F. Heat the olive oil in an oven-safe, 10-inch nonstick skillet over medium-high heat. Add the sausage and cook, stirring occasionally and breaking up the pieces with a wooden spoon, until no longer pink in the middle and cooked through, 6 to 7 minutes. Use a slotted spoon to remove the sausage to a plate. Add the pepper and onion to the skillet and cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in the rosemary and cook until just fragrant, about 1 minute.
Meanwhile, whisk the eggs, cream, cheese, 1 teaspoon salt and a few grinds of black pepper together in a large bowl until combined. Remove the skillet from the heat and add the sausage. Pour the egg mixture on top and gently stir to incorporate the fillings. Bake until the eggs are just set and no longer jiggly in the middle, 50 to 55 minutes.
Let sit for 5 minutes before sliding the frittata out of the skillet onto a serving platter. Slice into wedges to serve.
","[Barolo, Barbaresco, Chianti, Rioja]" 46133,"Pear Clafouti 1 tablespoon unsalted butter, at room temperature 1/3 cup plus 1 tablespoon granulated sugar 3 extra-large eggs, at room temperature 6 tablespoons all-purpose flour 1 1/2 cups heavy cream 2 teaspoons pure vanilla extract 1 teaspoon grated lemon zest (2 lemons) 1/4 teaspoon kosher salt 2 tablespoons pear brandy (recommended: Poire William) 2 to 3 firm but ripe Bartlett pears Confectioners' sugar Creme fraiche Instructions: Preheat the oven to 375 degrees F.
Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46134,"Fresh Baked Boules 1 tablespoon salt 1 tablespoon sugar 1 (1/4-ounce) packet fresh fast-acting yeast 1 1/2 cups warm water, between 100 and 115 degrees F, as measured with a candy thermometer (any hotter will kill the yeast - an organic leavener; too cool and the yeast won't be activated) 4 cups all-purpose flour, plus some extra for kneading 1/4 cup melted butter Instructions: Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof. (\Proofing\ the yeast is testing it for viability. It will develop a foam which looks like the head of a beer. If it doesn't proof, the yeast is dead and should be discarded.) Proofing takes about 15 minutes. Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour the proofed yeast mixture, until the dough comes together and is a cohesive mass. Transfer the dough to a floured board, and knead for about 5 minutes. Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume. (This will take about 30 minutes to 1 hour). The dough has risen enough if you make an indentation with your finger and it does not spring back.) Punch the dough down and allow it to rise again. (Allowing the dough to rise a second time gives it a finer texture.) Note: It will not rise as much the second time. Preheat oven to 400 degrees F. Divide the dough in half, and transfer half to a floured board and keeping the balance covered with the towel. Shape the dough into a circle by pulling from the side and pushing the dough under and up from the bottom to form a dome, rotating to make it circular. Cover with a piece of oiled plastic wrap and let rest 10 minutes. Repeat for each section of dough. Grease a round cake pan for each loaf and transfer dough to the pans. (This shape will keep the dough from flattening out while it bakes.) Brush with melted butter and bake until the crust is golden brown and crispy. When done, the bread should sound hollow when tapped, approximately 30 to 35 minutes. Remove from oven and let rest 10 minutes in pan. Remove from pan and serve warm or room temperature with butter. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46135,"Seared Tuna, Yellowtail and Salmon with Three Dipping Sauces 1 pound skinless salmon fillet, sliced into 1-inch-thick strips 1 pound skinless tuna loin, sliced into 1-inch-thick strips 1 pound yellowtail fillet, sliced into 1-inch-thick strips Canola oil Salt and freshly ground black pepper Garlic-Lime Aioli, recipe follows Spicy Ponzu, recipe follows Orange-Ginger Sauce, recipe follows 1 cup mayonnaise 2 cloves garlic, smashed to a paste with salt Zest and juice of 1 lime Salt and freshly ground black pepper 1/2 cup soy sauce 1/4 cup fresh lemon juice 1 teaspoon cl-garlic sauce Pinch sugar Freshly ground black pepper 1 tablespoon canola oil 2 tablespoons peeled and finely grated fresh ginger 1/4 teaspoon red cl flakes 1 1/2 cups fresh orange juice 2 tablespoons light brown sugar 2 tablespoons low-sodium soy sauce Juice of 1 lime 2 tablespoons rice vinegar 1/2 teaspoon grated orange zest 1/4 teaspoon grated lime zest 1 large scallion (white and green part), thinly sliced 1 teaspoon toasted white sesame seeds Instructions: Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat. Thread one strip of fish per skewer, brush with oil on both sides and sprinkle with salt and pepper. Grill until slightly charred on both sides and still rare in the middle, about 30 seconds per side. Serve on platters with the dipping sauces in small bowls. Whisk together the mayonnaise, garlic, lime zest and juice and salt and pepper to taste. Let stand 10 minutes to allow the flavors to meld before serving. Whisk together the soy sauce, lemon juice, cl-garlic sauce and sugar and season with pepper. Let the sauce sit at room temperature for at least 30 minutes before serving. Heat the oil in a medium saucepan over medium heat. Add the ginger and red cl flakes and cook until the ginger is soft, about 2 minutes. Increase the heat to high, add the orange juice, brown sugar, soy sauce and lime juice and cook until the mixture is reduced by about one-quarter, stirring occasionally, 8 to 10 minutes. Remove from the heat, stir in the rice vinegar and orange and limes zests and let cool to room temperature. Add the green onions and sesame seeds just before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 46136,"Chuck's Cherry Limeade 2 cups fresh lime juice 1 cup sugar
Cherry syrup, such as Monin, for serving Maraschino cherries, for garnish
Instructions: Pour the lime juice into a pitcher. Mix together the sugar and 1 cup water in a separate container and stir to dissolve and make a syrup. Add the sugar syrup to the lime juice and top it up with 4 cups water. Chill in the fridge for about an hour. To serve: Fill mason jars with ice cubes, add some limeade and top them off with a drizzle of cherry syrup and a maraschino cherry. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Riesling]" 46137,"Cowgirl BBQ Sauce 1 yellow onion, chopped 4 celery stalks, chopped 1/2 cup ketchup 1/2 cup water 2 cups Worcestershire sauce 1/2 cup vinegar 2 1/2 teaspoons ground cumin 2 1/2 teaspoons chili powder 2 1/2 teaspoons hot sauce 2 1/2 teaspoons black pepper 2 1/2 teaspoons kosher salt 1/4 cup liquid smoke flavoring 2 tablespoons brown sugar 2 tablespoons Dijon mustard 1/2 cup, plus 2 tablespoons molasses Instructions: Puree onions and celery. In a large sauce pot combine the puree and the remaining ingredients and simmer for 30 minutes. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 46138,"Butter Lettuce Salad with Pickled Sugar Snap Peas and Homemade Thousand Island Dressing 3/4 cup mayonnaise 2 tablespoons chili sauce 2 tablespoons ketchup 1 tablespoon lemon juice 1 tablespoon finely chopped sweet pickles or gherkins 2 teaspoons finely chopped capers Kosher salt and cracked black pepper
2 heads butter (Bibb) lettuce 1 cup Quick Pickled Sugar Snap Peas, recipe follows Homemade Breadcrumbs, for serving, recipe follows 3/4 cup apple cider vinegar 1/2 cup sugar 2 tablespoons kosher salt 1/2 teaspoon whole coriander seeds 1/2 teaspoon whole mustard seeds 1 cup snap peas, trimmed 1/4 baguette, cubed (about 3 cups) Olive oil Kosher salt and cracked black pepper Instructions: For the thousand island dressing: Combine the mayonnaise, chili sauce, ketchup, lemon juice, sweet pickles and capers together in a mixing bowl and mix until smooth. Season with salt and pepper. For the butter lettuce salad: Quarter each head of lettuce, removing the cores. Arrange the lettuce in a serving bowl or on individual salad plates. Cut the Pickled Sugar Snap peas in half on the diagonal and toss evenly over the lettuce. Drizzle the homemade thousand island dressing over the salad and top with the Homemade Breadcrumbs. You can pickle just about anything, not just cucumbers...sugar snap peas are one of my favorites. Place the vinegar, sugar, salt, coriander and mustard seeds in a small saucepan and stir to combine. Bring to a boil and turn off the heat. Place the snap peas in a bowl or canning jar and pour the pickling brine over them so they are submerged. Cover with plastic wrap or a jar lid for at least 30 minutes before removing. Preheat the oven to 300 degrees F. Place the bread cubes in a single layer on a sheet tray and bake 10 minutes to dry out. Pulse in a food processor until the bread is in fine crumbs but still has a little texture. Toss with olive oil, salt and pepper. Raise the oven temperature to 350 degrees F. Place the breadcrumbs back on the sheet tray and bake until golden brown, another 10 to 12 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 46139,"Spinach with Black Garlic 2 tablespoons olive oil 2 cloves black garlic, thinly sliced
16 ounces baby spinach
2 teaspoons sambal oelek
Kosher salt and freshly ground black pepper
Instructions: Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the spinach a large handful at a time, stirring constantly between each handful, until slightly wilted and more spinach can fit in the skillet. Cook until the spinach is completely wilted but still a vibrant green, about 5 minutes. Stir in the sambal oelek, 1 teaspoon salt and a few grinds of black pepper. Transfer to a serving platter or bowl. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 46140,"Everything Bagel Sticks 1 sheet frozen puff pastry (half of a 17-ounce package), thawed 1 large egg, beaten
1 tablespoon everything bagel seasoning Instructions: Preheat the oven to 375? F. Line a baking sheet with parchment paper. Cut the puff pastry sheet in half crosswise, then cut each half into nine 1-inch-wide strips and twist each strip a few times. Transfer to the baking sheet, brush each twist with the beaten egg and sprinkle with the everything bagel seasoning. Bake for 18 minutes, then rotate the pan and continue baking until the pastry is golden brown, another 4 minutes. Let cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46141,"Cajun Pork Tenderloin with Braised Greens 3 slices bacon, thinly sliced 1 small red onion, sliced 2 cloves garlic, smashed 1 teaspoon dried oregano 1 teaspoon kosher salt Pinch red pepper flakes 8 cups kale, roughly chopped 1 1/2 cups low-sodium chicken broth, plus 1/4 cup 1 large tomato, diced 2 teaspoons cider vinegar Freshly ground black pepper 2 tablespoons Cajun spice blend 2 tablespoons extra-virgin olive oil 2 teaspoons kosher salt 2 pork tenderloins (about 14 ounces each), each halved crosswise 1/2 cup chicken stock Store-bought dinner rolls or biscuits Instructions: For the greens: Cook the bacon over medium heat in a large skillet until browned, about 6 minutes. Add the onion, garlic, oregano, salt, pepper flakes and tomato, and cook until vegetables are tender, about 5 minutes. Stir in the kale and 1 1/2 cups broth, cover, cook until wilted, about 8 minutes. Stir in 1/4 cup broth and vinegar, and season with salt and pepper, to taste. For the pork: Preheat the oven to 350 degrees F. Combine the Cajun spice, 1 tablespoon of the olive oil, and salt to make paste. Rub the pork with spice paste. Heat a skillet over medium-high. Add the remaining olive oil and sear the pork, turning until all sides are golden brown, about 2 to 3 minutes total. Roast until an instant-read thermometer inserted into the meat registers 150 degrees F, about 10 to 12 minutes. Set aside for 5 minutes to rest on a cutting board. Deglaze the pan with 1/2 cup chicken broth. Reduce a little and swirl in 2 tablespoons butter. Thinly slice the pork, divide among 4 plates. Drizzle with pan sauce and serve with the greens and dinner rolls or biscuits. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 46142,"Chicken's Egg Easter Basket 1 Vanilla Cupcake, recipe follows Basic Glaze Icing, tinted light blue, recipe follows Green Coconut Grass, recipe follows 6 small yellow malted milk eggs 2 2/3 cups sugar 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces 2 large eggs 2 large egg yolks 2/3 cup milk 2/3 cup water 2 1/2 teaspoons pure vanilla extract 2 2/3 cups all-purpose flour 1 1/3 cups cake flour 4 teaspoons baking powder 1/2 teaspoon fine salt 3 (1 pound boxes) confectioners' sugar 1 cup water 5 tablespoons light corn syrup 1 tablespoon pure vanilla extract Food coloring, as desired (see suggested colors below) 2 cups sweetened shredded coconut 1 to 2 teaspoons liquid green food coloring 1/2 to 1 teaspoon liquid yellow food coloring Instructions: Dip cupcake into the icing; let excess drip back into bowl. Place cupcake on a rack over paper towels to catch any drips. Top with a small mound coconut grass. Place malted milk eggs on top. Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside. Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend. Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth, about 2 minutes. Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting. Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy. Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin. For cupcakes: Dip the surface of the cupcakes into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using. For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing. For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing. For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing. Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Place a mesh rack on top, if available. Put coconut in a shallow bowl. While tossing with a large spoon, add food coloring drop by drop until the desired color is reached. A little more green than yellow makes a pretty grass color. Add a few tablespoons water to moisten the mixture and help disperse the color evenly. If the color is too dark, add additional water, as needed, to dilute to the desired color. Drain the coconut in a sieve or strainer. Spread the coconut in an even layer on the rack, or directly on the lined baking sheet. Place in the oven until dry, about 10 to 15 minutes. Use immediately, or store in covered container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 46143,"Apple Chips with Sweet Yogurt Dip Vegetable oil cooking spray
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 red Gala apple
One 6-ounce Granny Smith apple
1 1/2 cups plain 2 percent or whole milk Greek yogurt
3 tablespoons pure maple syrup
1/2 teaspoon vanilla extract
Pinch salt
Instructions: For the chips: Place 1 rack at the top and 1 at the bottom position and preheat the oven to 300 degrees F. Line 2 large heavy baking sheets with parchment paper. Lightly coat the parchment with nonstick spray. For the topping: In a small bowl, stir the sugar, cinnamon and salt until blended. For the apple chips: Stand each apple upright. Cut 1/4 inch vertically off the right and left sides of each apple. Set the mandoline or v-slicer for cutting 1/16-inch-thick slices. Place 1 apple, cut-side down, on the slicer. Cut slices until the apple core is exposed. Turn the apple over and cut slices off the remaining side until the core is exposed. Arrange the apple slices in a single layer on one of the baking sheets. Repeat with the second apple. Using your fingertips, sprinkle the apple slices generously with the topping. Bake until the edges curl and the chips are golden and feel crisp, 40 to 45 minutes. Pull the parchment with the apples onto the work surface and cool completely, 20 to 30 minutes (the chips will crisp more as they cool). For the dip: In a medium bowl, stir the yogurt, maple syrup, vanilla and salt until blended. Cover and chill until ready to serve. Serve the dip alongside the apple chips. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 46144,"Peach Lassi Cocktail 1 cup canned peaches, drained, reserving juice 1 cup vanilla yogurt, nonfat 1/2 cup juice reserved from canned peaches 3/4 cup peach vodka (recommended: Absolut) Ice Instructions: Add all ingredients in a blender and whir until frothy. Serve. ","[Prosecco, Moscato, Sauvignon Blanc]" 46145,"Pork and Egg Lo Mein Kosher salt 6 ounces dried lo mein noodles, spaghetti or linguine 3 tablespoons soy sauce 2 tablespoons oyster sauce 2 1-inch-thick boneless pork chops (about 3/4 pound), thinly sliced 2 1/2 tablespoons vegetable oil 2 large eggs, lightly beaten 1 bunch scallions, thinly sliced 1 tablespoon finely chopped peeled ginger 2 cloves garlic, finely chopped 4 cups broccoli slaw mix 1 red bell pepper, thinly sliced Instructions: Bring a pot of lightly salted water to a boil. Add the noodles and cook as the label directs. Reserve 3 tablespoons of the cooking water, then drain the noodles and rinse under cold water. Meanwhile, mix the soy sauce and oyster sauce in a small bowl. Put the pork in another bowl and toss with 1 tablespoon of the soy sauce mixture. Heat 1/2 tablespoon vegetable oil in a large skillet over medium-high heat. Add the eggs; cook, without stirring, until set, 1 minute. Flip and cook 30 seconds, then transfer to a cutting board and cut into strips. Heat the remaining 2 tablespoons vegetable oil in the skillet. Add the pork and stir-fry until golden but not fully cooked, about 2 minutes. Transfer to a plate. Add the scallions, ginger and garlic to the skillet and stir-fry 30 seconds. Add the broccoli slaw and bell pepper and stir-fry 4 more minutes. Return the pork to the skillet and add the noodles, the reserved cooking water and the remaining soy sauce mixture. Stir-fry until the pork is cooked through, about 2 more minutes. Stir in the egg.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46146,"Churro Cake with Spiced Chocolate Sauce 2 sticks unsalted butter, at room temperature, plus more for the pan 2 3/4 cups all-purpose flour, plus more for the pan 1 tablespoon baking powder 1 teaspoon ground cinnamon 1 teaspoon salt 1 3/4 cups granulated sugar 1 tablespoon pure vanilla extract 4 large eggs plus 2 egg yolks, at room temperature 1/2 cup sour cream 3/4 cup whole milk 1/4 cup granulated sugar 1 teaspoon ground cinnamon 2 tablespoons unsalted butter, melted 1 1/4 cups half-and-half 1/4 cup packed dark brown sugar 2 tablespoons unsweetened cocoa powder 1/2 teaspoon pure vanilla extract 1/4 teaspoon ancho cl powder Pinch of salt 4 ounces semisweet chocolate, chopped Instructions: Make the cake: Preheat the oven to 350 degrees F. Butter a 10-cup Bundt pan, making sure to get in all the crevices; dust with flour and tap out the excess. Whisk the flour, baking powder, cinnamon and salt in a medium bowl; set aside. Beat the butter, granulated sugar and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, then the egg yolks. Beat in the sour cream until combined. (The batter may look curdled.) Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the milk; beat until combined.
Pour the batter into the prepared pan, smooth the top and tap the bottom of the pan against the counter a few times to release any large air bubbles. Bake until a wooden skewer inserted into the center of the cake comes out clean, about 55 minutes. Transfer to a rack and let cool 10 minutes in the pan; loosen the edge of the cake with a wooden skewer and invert onto the rack to cool completely.
Make the cinnamon sugar topping: Combine the granulated sugar and cinnamon in a large bowl. Working in sections, brush the cake with the melted butter. Hold the cake over the bowl and sprinkle with the cinnamon sugar, pressing to adhere.
Make the spiced chocolate sauce: Combine the half-and-half, brown sugar, cocoa powder, vanilla, cl powder and salt in a small saucepan. Bring to a simmer over medium heat; cook, stirring, until the sugar dissolves, 2 to 4 minutes. Remove from the heat and add the chocolate. Let stand 2 minutes, then stir until smooth. Serve the cake with the spiced chocolate sauce.
","[Pinot Grigio, Chianti, Tempranillo, Zinfandel]" 46147,"Mom's Potato Salad with Pimento and Peas 2 1/2 pounds white thin skin potatoes, peeled and diced 2 tablespoons white vinegar or cider vinegar 1 (6-ounce) jar, sliced pimento, drained and chopped 1 cup frozen sweet peas 1 small white onion, peeled and left whole 1/2 cup mayonnaise or reduced fat mayonnaise or, just enough to bind salad Salt and pepper Instructions: Boil potatoes in salted water for 12 minutes, until fork tender. Drain and return potatoes to hot pot to dry them. Sprinkle potatoes with vinegar. Transfer potatoes to a bowl and let them cool. When potatoes have cooled, add pimento and peas to the bowl. Using a hand held grater, grate the small white onion over the potatoes. The onion juice is what makes this salad so good. Add 1/2 cup of mayonnaise dressing to the bowl, or to your liking, to bind. Season potato salad with salt and pepper, to taste. Transfer to plastic serving wear and pack up for your picnic. Keep this salad in your cooler with beverages or chill until ready to travel. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46148,"Emeril's Beef Stew 3 tablespoons olive oil 3 pounds beef stew meat, cut into 1-inch pieces 2 teaspoons kosher salt 2 teaspoons Essence, recipe follows 1 teaspoon cracked black pepper 3 tablespoons unsalted butter 1 pound button mushrooms, quartered 2 cups roughly chopped yellow onions 2 cups sliced carrots, (1-inch slices cut crosswise on a diagonal) 2 celery stalks, roughly chopped 1 tablespoon roughly chopped garlic 4 tablespoons all-purpose flour 4 1/2 cups veal or beef stock, at room temperature 4 tablespoons tomato paste 1 sprig fresh thyme 1 sprig fresh rosemary 1/4 teaspoon ground allspice 3 to 4 cups 1-inch dice russet potatoes 1 cup frozen green peas, thawed 2 tablespoons chopped fresh parsley leaves Steamed white rice or buttered egg noodles, for serving 2 1/2 tablespoons paprika 2 tablespoons salt 1 tablespoon dried thyme 2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano Instructions: Set a Dutch oven over medium-high heat. Add 1 tablespoon of the olive oil to the pot and season the beef with the salt, Essence and black pepper, being sure to toss the meat well to evenly cover with the spices. Add 1/3 of the beef to the pot and cook until browned on all sides, 2 or 3 minutes per side. Remove the beef from the pot and set aside. Add 1 tablespoon of the remaining olive oil to the pot along with half of the remaining meat and cook again until browned. Set aside and repeat with the remaining tablespoon of oil and remaining beef. Set aside. Add the butter and mushrooms to the pot and cook, stirring occasionally, until well browned, about 3 minutes. Add the onions, carrots and celery and saute until onions are softened and lightly caramelized, about 3 minutes. Add the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and cook, stirring, for about 3 minutes. Add the stock, tomato paste, thyme, rosemary, allspice and browned beef and bring to a boil. Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally, until the meat is tender, about 1 hour. Add the potatoes to the stew and partially cover the pot with a lid. Continue cooking until the potatoes are very tender, about 30 minutes. Remove the lid and discard the thyme and rosemary stems. Add the peas and parsley to the stew, stir well to combine, then remove from the heat. Serve hot, with either steamed white rice or buttered egg noodles. Combine all ingredients thoroughly. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 46149,"Sonoran Hot Dogs Four 6:1 (skinless 6-inch) beef hot dogs 4 slices bacon
1 tablespoon vegetable oil
1 white onion, half diced and half sliced
4 sweet hot dog buns or bolillo rolls
1 cup cooked pinto beans, warmed
4 jalapeno peppers
1/2 cup diced tomato
2 tablespoons verde hot sauce, such as Cutino Sauce Co.
2 tablespoons yellow mustard
2 tablespoons mayonnaise, such as Duke's
Instructions: Preheat the oven to 425 degrees F. Wrap each hot dog in a slice of bacon from end to end diagonally until the whole strip of bacon is rolled around the hot dog, securing with a toothpick if needed. Heat a large heavy-bottomed skillet over medium heat. Add the bacon-wrapped hot dogs and cook, turning every 2 to 3 minutes, until browned on all sides. Transfer the skillet to the oven to render the bacon a bit more, about 5 minutes. Remove the toothpicks, if used. In a cast-iron skillet, heat the vegetable oil and add the diced white onion. Saute until translucent, 4 to 5 minutes. Remove from the skillet and add to a small mixing bowl with the sliced raw onion. Set aside. Place one bacon-wrapped hot dog in a bun. Evenly divide the warm pinto beans, jalapenos, tomatoes and the onion mixture. Top with the hot sauce, mustard and mayonnaise. Repeat with the remaining hot dogs and serve hot. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 46150,"Salsiccie e Fagioli: Pork and Beans 4 tablespoons/59 ml extra-virgin olive oil 3 cloves garlic, peeled and crushed 8 (3-ounce/85 g) pork sausage links 2 sprigs fresh rosemary 1 (10-ounce/283 g) can peeled plum tomatoes 1/2 cup water 2 (19-ounce/540 ml) cans cannellini beans, drained and rinsed Salt and freshly ground black pepper Instructions: In a saucepan, heat the olive oil. Saute the garlic and add the sausages and rosemary. Cook for a few minutes, turning the sausages over. Pierce the sausages to allow the fat to drip out and flavor up the dish. Add the tomatoes to the pan. With the back of a wooden spoon, break up the tomatoes into little chunks. Add 1/2 a cup of water and allow to simmer. Then add the beans, salt, and pepper. Let cook together for about 15 minutes or until the sauce has reduced and thickened. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 46151,"Grilled Chicken Cordon Bleu 4 boneless skinless chicken breast 1 pound bacon 1 large onion (Vidalia are the best), sliced into rings 10 oz crumbled blue cheese mushrooms raspberry vinaigrette garlic salt seasoned salt black pepper parmesan cheese, freshly grated Instructions: Remove all the fat from the chicken. Using a meat tenderizer, pound chicken until it is all one thickness--the thinner the better. Season the chicken front and back with garlic salt and pepper. Take the seasoned chicken, place in a bowl, and cover with raspberry vinaigrette. Let sit in the refrigerator for 2 to 4 hours. Turn chicken every once in a while to make sure it is coated with the vinaigrette marinade. After marinating, remove chicken. Evenly sprinkle a thin layer of blue cheese over each breast. Pepper the chicken. Slowly roll up the chicken and secure with a toothpick. Take a piece of bacon, wrap around the chicken and secure again with toothpick. Continue rolling all chicken breasts. On a large sheet of aluminum foil, spread rings of onion in the center and sprinkle with mushrooms. Drizzle with raspberry vinaigrette. Set chicken bundles on onions and mushrooms and drizzle with more raspberry vinaigrette. Season with seasoned salt. Cover with more foil and fold in the sides so it creates a pouch and the juices do not escape. Throw on grill and occasionally turn for the next 25 to 45 minutes ( depending on how hot your grill is). When done, crack the top of the foil open and sprinkle freshly grated parmesan over the chicken. Serve. I hope you enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 46152,"Ulrika's Mother's Meatballs with Red Beet Relish 1/2 peeled, boiled russet potato, grated 3 tablespoons dry bread crumbs 1/2 cup minced onion 3/4 cup milk Pinch allspice Salt and freshly ground black pepper Salt and freshly ground black pepper
1 1/2 pounds ground beef chuck Unsalted butter, for frying Red Beet Relish, recipe follows Thinly sliced whole wheat bread (about 3 by 3-inches wide), as needed 2 cooked red beets, peeled and chopped 1/4 Golden Delicious apple, peeled and roughly chopped 1 tablespoon apple cider vinegar 1 tablespoon sugar 1 teaspoon mayonnaise
Pinch ground allspice
Salt and freshly ground black pepper Instructions: Mix the potato, bread crumbs, onion, milk, and allspice with the spices and let sit for 10 minutes. Add the meat, season with salt and pepper, and mix until incorporated. Make a small meatball out of the meat mixture, fry it in a little butter, and taste. Adjust the seasoning, if necessary.
Roll the meat mixture into 1/2-inch round meatballs and place them on a wet plate. In a large skillet, fry them in butter until golden brown.
To serve, spread some of the relish on the slice of bread and top with the meatballs. Serve at room temperature. In a food processor, combine the beets, apple, vinegar and sugar and pulse until the apples and beets are finely chopped. Transfer the mixture to a bowl and combine with the mayonnaise and allspice. Season with salt and pepper, to taste.
","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 46153,"Caribbean Vegetable Stew 2 cups chopped onions 2 tablespoons vegetable oil 3 cups chopped cabbage 1 fresh cl, minced (seeded for a milder \hot), or 1/4 teaspoon cayenne 1 tablespoon grated fresh ginger root 2 cups water 3 cups diced sweet potatoes, cut into 1/2inch cubes Salt to taste 2 cups undrained chopped fresh or canned tomatoes 2 cups fresh or frozen sliced okra 3 tablespoons fresh lime juice 2 tablespoons chopped fresh cilantro Chopped peanuts Sprigs of cilantro (optional) Instructions: In a nonreactive soup pot, saute the onions in the oil on medium heat for 4 or 5 minutes. Add the cabbage and the cl or cayenne and continue to saute, stirring often, until the onions are translucent, about 8 minutes. Add the grated ginger and the water, cover the pot, and bring to a boil. Stir in the sweet potatoes, sprinkle with salt, and simmer for 5 or 6 minutes, until the potatoes are barely tender. Add the tomatoes, okra, and lime juice. Simmer until all of the vegetables are tender, about 15 minutes. Stir in the cilantro and add more salt to taste. Sprinkle the stew with chopped peanuts. Top with a few sprigs of cilantro, if you like. Serve the stew on rice or with a fresh crusty bread ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 46154,"Mole Poblano 1/4 pound sesame seeds Olive oil, for cooking 1/4 pound almonds 1/4 pound peanuts 3 bananas or plantains 1 pound raisins 1/4 pound tomatoes 1 pound fire roasted poblano chiles, rehydrated in water 1/4 teaspoon aniseeds 1/4 teaspoon cinnamon 1 ounce unsweetened Mexican chocolate 2 pre-cooked turkey legs Instructions: In a medium saute pan, toast sesame seeds and place in food processor. In same saute pan add oil and fry almonds. Remove almonds, place in food processor, and fry peanuts. Remove peanuts, place in food processor, and fry plantains. Remove plantains, place in food processor, and fry raisins. Remove raisins and place in food processor. Remove all but one tablespoon oil and fry tomatoes. In a food processor grind together sesame seeds, almonds, peanuts, plantains, raisins, tomatoes, poblanos, aniseeds, and cinnamon; this is the mole. Thin with left over cl water. In large saucepan, heat oil. Add mole and cook in oil to bring out flavors. Add chocolate. When melted, add pre-cooked turkey legs and simmer until the turkey is heated through. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 46155,"Scrambled Eggs with Herbs 10 large eggs 1/4 cup milk, half-and-half, or heavy cream 1 tablespoon thinly sliced fresh chives 2 tablespoons minced fresh flat-leaf parsley leaves 1 1/2 teaspoons finely chopped fresh tarragon leaves Kosher salt and freshly ground black pepper, as needed 2 tablespoons unsalted butter Instructions: Whisk together the eggs, milk, chives, parsley and tarragon in a medium bowl. Season with salt and pepper. Melt the butter in a medium nonstick skillet over medium to medium-low heat. When the butter's foam begins to subside, add the egg mixture and cook, stirring almost constantly, for 4 to 7 minutes depending on the desired firmness of the eggs. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 46156,"Corn Cakes 3 ears corn grilled, kernels removed (4 cups) 4 eggs 2 scallions, chopped 1/4 cup chopped fresh basil 1 teaspoon chopped fresh rosemary 1/2 cup chopped cilantro 1/2 teaspoon red pepper flakes 1 1/2 cups cornmeal Salt and pepper to taste 4 egg whites Canola oil Instructions: Grill corn, turning frequently until marked lightly (about 6 to 8 minutes total). When corn is cool, cut kernels from the cob. In a food processor, combine eggs, 1/2 the corn, scallions, basil, rosemary, cilantro and red pepper flakes. Pour into a bowl and add the rest of the grilled corn kernels, cornmeal, salt and pepper. Fold in the egg whites. In a large non-stick frying pan heat 1 tablespoon of canola oil over medium heat. Spoon in corn batter for size of corn cake desired (1 tablespoon for an appetizer base or 1/4 cup for dinner size). Fry until golden brown (for about 2 minutes per side). Add more oil and continue. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 46157,"Blue Cheese Dressing 4 oz. blue cheese 1 (3 oz.) pkg. cream cheese, softened 2 cups mayonnaise 1 clove garlic, minced 1/4 tsp. pepper 1/4 cup Crisco? Light Olive Oil or 1/4 cup Crisco? Pure Canola Oil Instructions: CRUMBLE blue cheese in medium bowl. Blend in cream cheese. Stir in mayonnaise, garlic and pepper. Mix well. Slowly add oil until smooth. COVER and store in refrigerator. Stir before serving. ","[Chardonnay, Sauvignon Blanc, Riesling]" 46158,"Mini Hash Brown Crust Pizzas One 20-ounce bag frozen shredded hash browns, thawed (about 3 cups) 2/3 cup shredded Cheddar
2 large eggs, lightly beaten
Kosher salt and freshly ground black pepper
1 1/2 cups shredded mozzarella (about 6 ounces)
1/4 cup mini pepperoni
1/4 cup canned sliced black olives
1 tablespoon torn basil
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Combine the hash browns, Cheddar and eggs in a large bowl. Sprinkle with 1/4 teaspoon each salt and pepper and stir to combine.
Divide the mixture into 9 even mounds, about 1/4 cup each, and transfer to the prepared baking sheet. Pat into 3 1/2-inch rounds. Bake until golden, 25 to 30 minutes.
Remove from the oven and top with the mozzarella, pepperoni and black olives. Bake until the cheese is melted and the pepperoni is curling, 5 to 10 minutes. Top with the basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 46159,"Vegetarian Chili with Black Beans and Peppers Sweet and Hot 2 tablespoons extra virgin olive oil 1 cup fresh or frozen chopped onion (about 1 medium-large yellow onion)
1 large celery rib, trimmed and coarsely chopped 1/2 (1-pound bag) frozen bell pepper stir-fry mix (red, green, and yellow peppers; do not thaw) 2 large garlic cloves, finely minced 2 teaspoons ground cumin 1 teaspoon dried oregano, crumbled 3 cups cooked or canned black beans, drained 2 (10-ounce) cans diced tomatoes with green chilies, with their liquid 2 tablespoons frozen orange juice concentrate 1 tablespoon fresh lemon juice 1/2 teaspoon hot red pepper sauce 4 cups Al Dente Make Ahead Rice, reheat, see above recipe 1/4 cup coarsely chopped fresh cilantro Instructions: Heat oil in medium-size Dutch oven over moderate heat for 1 minute. Add onion, celery, stir-fry mix, garlic, cumin, and oregano and cook, stirring often, until vegetables are limp, about 5 minutes.
Add 2 1/2 cups beans, tomatoes with chilies, orange juice concentrate, lemon juice, and hot pepper sauce. Bring to boiling, adjust heat so mixture bubbles easily, cover, and simmer 10 minutes.
Mash remaining 1/2 cup beans, mix into chili, cover, and simmer slowly until flavors mellow, about 15 minutes. Taste for salt and adjust as needed. Mound rice in heated deep platter, spoon chili on top, sprinkle with cilantro, and serve. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 46160,"Herby Baked Pasta with Eggplant and Fresh Mozzarella Kosher salt and freshly ground black pepper 5 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced Pinch of crushed red pepper flakes One 28-ounce can whole plum tomatoes, crushed by hand One 15-ounce can whole plum tomatoes, crushed by hand 4 large sprigs fresh basil 1 cup chopped fresh basil 1 cup chopped fresh flat-leaf parsley 1 medium eggplant, cut into 1/2-inch cubes 1 pound dried rigatoni 3 cups diced fresh mozzarella 1 cup grated Parmesan Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper. Meanwhile, heat the remaining 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the eggplant and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Transfer to a large bowl using a slotted spoon. Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl. Add the tomato sauce, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 46161,"Tequila-Orange BBQ Chicken Burritos with Sharp Cheddar, Baked Beans and Red Cabbage 3 to 4 dried guajillo or red New Mexico cl peppers, stemmed and seeded 2 1/2 cups chicken stock 1 cup organic ketchup 1/4 cup plus 2 tablespoons cider vinegar 2 tablespoons packed dark brown sugar 2 tablespoons Worcestershire sauce 2 tablespoons dark amber maple syrup 2 shots Mezcal or other tequila of your choice 4 cloves garlic, finely chopped 3 limes 1 small organic orange 4 cups shredded Poached Chicken Breasts, recipe follows 1/3 cup plus 1 tablespoon EVOO 4 slices smoky bacon, chopped 1 red onion, halved; 1 half chopped and the other half whole One 28-ounce can baked beans, such as Bush's
1/4 cup steak sauce, such as Lea and Perrins Thick Classic Worcestershire Sauce 2 teaspoons coarsely ground black pepper 1 small red cabbage (1 pound), finely shredded Kosher salt 8 large flour tortillas 12 ounces sharp white Cheddar 4 whole bone-in, skin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat)
1 tablespoon whole black peppercorns 8 cloves garlic, smashed 4 large bay leaves 4 carrots, coarsely chopped 4 stalks celery, coarsely chopped 2 lemons, sliced 2 onions, quartered Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string Kosher salt Instructions: Toast the cl peppers in a saucepan over medium-high heat, pressing them flat with a metal spatula and turning occasionally, for 2 to 3 minutes. Add the stock and bring to a boil. Reduce the heat to a simmer and cook until the chiles are tender, 15 to 20 minutes. Puree the chiles and stock in a food processor, then return the mixture to the pan. Add the ketchup, 2 tablespoons vinegar, brown sugar, Worcestershire sauce, maple syrup, tequila and 2 garlic cloves. Grate enough zest from the limes and orange to make 1 tablespoon each; add to the pan along with the juice of 1 lime and the orange. Reduce the heat to a low boil and cook for 20 minutes. Add the chicken and stir to coat with the sauce. Meanwhile, heat 1 tablespoon EVOO in a skillet over medium-high heat. Add the bacon and cook until browned. Add the chopped onions and the remaining 2 garlic cloves and cook until soft, 3 to 4 minutes. Stir in the beans and cook until heated through. Stir in the steak sauce and pepper. Combine the juice of the remaining 2 limes and the remaining 1/4 cup vinegar in a large bowl. Grate the remaining onion half into the bowl and whisk in the remaining 1/3 cup EVOO. Add the cabbage and toss to combine. Season with salt and pepper. Drain the slaw before using. Char the tortillas for 30 seconds on each side. Place some of the chicken mixture on the edge of each tortilla, top with Cheddar, beans and slaw, then tuck in the sides of the tortilla and roll up tightly. Cook's Note: The chicken can be refrigerated in the BBQ sauce for a make-ahead meal. Reheat over medium heat, stirring. The beans and the slaw can be refrigerated separately until ready to use. Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 46162,"Chocolate Mint Brownies 1 cup sugar 1/2 cup unsalted butter, softened, plus more for greasing pan 1 cup all-purpose flour 2 cups chocolate syrup 4 large eggs, beaten 1/2 teaspoon salt 1 teaspoon vanilla extract 2 1/2 cups confectioners' sugar 1/2 cup unsalted butter, melted 3 tablespoons creme de menthe liqueur 1 cup semisweet chocolate chips 6 tablespoons unsalted butter Instructions: Preheat the oven to 325 degrees F. Butter a 9 by 13-inch pan. Cream together the sugar and softened butter. Stir in the flour and mix well. Add the chocolate syrup, eggs, salt, and vanilla and mix everything well. Pour the batter into the prepared pan. Bake for 25 minutes. Let cool. For the mint topping: Mix the confectioners' sugar, melted butter, and creme de menthe together until smooth. Let cool slightly and spread over the cooled brownies. For the chocolate topping: Melt the chocolate chips in the butter and pour over the mint topping. Let the brownies and toppings cool completely and cut into 2-inch squares. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 46163,"Uncle Jeff's Tater Salad 2 pounds baby red bliss potatoes, halved or quartered Kosher salt 1/4 cup white vinegar 2 ribs celery, diced 1/2 small red onion, minced 1/2 cup mayonnaise 1/4 cup pickled relish 2 tablespoons whole grain mustard 2 tablespoons minced fresh chives 2 tablespoons minced fresh parsley Freshly ground black pepper Instructions: Place the potatoes in a large saucepan and add enough cold water to cover by 1-inch. Season the water generously with salt. Bring to a boil over medium-high heat. Once at a boil, reduce the heat to a simmer and cook until potatoes are tender, about 10 minutes.
Drain the potatoes and transfer to a large bowl. Add the vinegar and, using a rubber spatula, toss gently to combine.
Toss the potatoes with the celery, onions, mayonnaise, pickled relish, whole grain mustard, chives and parsley and taste for seasoning. Cover with plastic wrap and refrigerate until chilled and to let the flavors meld, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46164,"Chicken Arroz Caldo 1 cup olive oil 1/3 cup lemon juice 3/4 tablespoon salt 1 teaspoon ground coriander 1 teaspoon ground cumin 6 cloves garlic, minced 4 chicken breasts, pounded with a meat tenderizer 1/4 cup olive oil Jasmine Rice, recipe follows 4 to 5 scallions, finely diced 2 medium carrots, finely diced 5 to 6 cups chicken stock, preferably homemade 3 tablespoons fish sauce 4 eggs Calabrian chiles or spicy cl of your choice, stemmed and chopped Fresh cilantro, for garnish 5 tablespoons olive oil 3 tablespoons finely diced garlic 3 tablespoons finely diced ginger 4 1/2 to 5 cups chicken stock 2 1/2 cups jasmine rice Instructions: For the chicken marinade: Whisk together the oil, lemon juice, salt, coriander, cumin and garlic in a large bowl. Add the chicken breasts and marinate, refrigerated, for 4 hours or up to 24 hours. For the chicken arroz caldo: Place a frying pan with the olive oil on the stove and bring to a medium-hot temperature. Cook the chicken in the pan for 4 to 5 minutes on each side. Remove to a cutting board. Chop. Place the Jasmine Rice in large pan, then add the scallions, carrots and 4 cups of the chicken stock. Heat the rice mixture, slowly adding the remaining 1 to 2 cups chicken stock and stirring with a spoon until it has a creamy consistency. Stir in the fish sauce. Bring a small pot of water to a strong simmer, then add the eggs and poach for 2 1/2 minutes. To assemble the dish: Place the creamy rice in 4 bowls, then place a chicken breast on each. Add the chiles to the creamy chicken rice. Top each bowl with a poached egg, then garnish with the cilantro. Heat the olive oil with the garlic and ginger in a pot until fragrant, 5 to 6 minutes. Swirl the pot so the garlic and ginger cook equally, then add the stock and rice. Bring to a simmer, then place a lid on the pot so the rice slowly steams. Cook for 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 46165,"Blackstrap Porter 8 pounds American II Row pale malt 1/4 pound 120L crystal malt 1/4 pound 60L crystal malt 1/2 pound chocolate malt 1/2 pound Black Patent malt 1/2 pound Cara Pils malt 1/2 pound toasted II Row Pale malt 1/2 pound flaked wheat 2 teaspoons gypsum 4 ounces blackstrap molasses 1 1/3 ounces Cascade hops, divided 1 2/3 ounces Fuggles hops, divided 1/3 plus 1/2 ounce Kent Goldings hops 1 (2 3/4 ounces) American ale yeast (liquid) Instructions: Measure out all grains using a scale. Run the grain through a mill to crack the husk and release the starch; a supplier can do this. In a 6 to 10 gallon boiling pot, with screen in bottom, also known as a false bottom, add the gypsum to 2 1/2 gallons of water preheated to 168 degrees F. Pour crushed grains and wheat into the water and stir until mixed thoroughly. Cover the pot and let stand for about one hour periodically checking the to be sure it stays between 146 to 152 degrees F. Have available another 6 to 10 gallon pot of water heated to 180 to 190 degrees F also on the stove, about 7 gallons worth. ","[Stout, Brown Ale, Barleywine, Imperial Stout]" 46166,"Mississippi Catfish and Hushpuppies 1 cup all-purpose flour 2 cups yellow cornmeal 1 egg 1 tablespoon sugar 1 teaspoon salt 4 green onions, chopped (stem and all) Buttermilk Peanut oil 2 cups yellow corn meal 1/4 cup all-purpose flour 2 tablespoons coarse black pepper 1 tablespoon lemon pepper 1 teaspoon paprika Granulated garlic and salt 2 cups whole milk Dash hot pepper sauce 4 Mississippi pond raised catfish fillets Peanut oil Instructions: Hushpuppies: Mix first 6 ingredients in mixing bowl. Add buttermilk as needed until batter reaches a thick, mashed potato-like consistency. Refrigerate for 45 minutes to 1 hour before using. Heat peanut oil to 325 degrees F. Using 2 teaspoons to drop the batter, dip the first teaspoon into water and then fill with hushpuppy batter. Use the other teaspoon to rake the batter into the oil. Cook for approximately 4 minutes until golden brown. The hushpuppies should roll over in the oil by themselves. If they do not, you may have to turn them. For the Catfish: Put first 6 ingredients into a large brown paper bag. Roll down the top and shake until well-mixed. Cut catfish in half lengthwise. Pat dry with paper towel. Mix milk and hot sauce. Dip catfish in milk bath, put in paper bag with breading and shake until covered. Place catfish into pot with about 4 inches of peanut oil heated to about 325 to 350 degrees F. Cook until brown and firm, about 6 to 7 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46167,"Vanilla Brioche Bread Pudding with Peach Suzette Sauce 4 cups brioche, cut into 1-inch cubes 4 tablespoons unsalted butter, melted, plus more for greasing pan 1/3 cup golden raisins 2 cups sweetened condensed milk 2 tablespoons sugar 1 teaspoon vanilla extract 4 large eggs 1 teaspoon ground cinnamon 2 tablespoons pecans, chopped 1 stick unsalted butter, cut into pieces 1/4 cup thinly sliced fresh peaches 2 tablespoons sugar 1/4 cup orange liqueur 3 tablespoons heavy cream 1 tablespoon cornstarch, plus 2 tablespoons water, to thicken, if needed 2 tablespoons sugar 3 tablespoons orange liqueur 2 tablespoons dark rum Creme fraiche Fresh mint Instructions: For the bread pudding: Preheat the oven to 350 degrees F. Grease a baking dish with butter. Add the cubed bread. In a small saucepan, melt 4 tablespoons butter. In a large bowl, combine the melted butter, raisins, condensed milk, sugar, and vanilla and whisk together. Add the eggs and whisk again until thoroughly combined. Pour the custard over the bread and allow to soak for a few minutes. Press the bread into the liquid to help absorb. Sprinkle the top with the cinnamon and chopped pecans and bake in the oven until the custard is set, about 30 minutes. Stick a paring knife into the center of the pudding. If it comes out with liquid stuck to the knife, cook for a few minutes more until firm. Remove the bread pudding from the oven and allow to cool a bit. For the peach sauce: In a large saucepan over medium-low heat, melt the butter. Add the peaches, sugar, and liqueur and stir gently until the sugar dissolves. Allow to simmer until the mixture begins to thicken and darken, about 2 minutes. Stir while cooking to avoid burning. Add the heavy cream and stir to combine. Allow to heat through and thicken, about 2 minutes. If the sauce needs additional thickening, combine the cornstarch and water in a small bowl and stir some into the sauce. Remove from the heat and keep warm. For the rum sauce: Heat a small, nonstick skillet over medium-high heat and add the sugar. Stir and cook until the sugar is melted. Remove from the heat and add the orange liqueur and dark rum. Return to the heat and simmer for 1 minute, and then flambe, if desired, or just let the alcohol burn off. To plate: Using a ring cutter, cut out rounds of bread pudding and plate in a shallow bowl. Pour the peach sauce over top, and then the rum sauce. Garnish with a dollop of creme fraiche and a small sprig fresh mint. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 46168,"Bistro Challah Bread 4 teaspoons active dry yeast 1/3 cup sugar 1 cup warm water (about 110 degrees) 6 tablespoons unsalted butter, melted 3 eggs 3 1/2 to 4 1/2 cups flour 1 tablespoon salt Instructions: Place the yeast, sugar and warm water in a mixing bowl. Stir and let stand for about 10 minutes, until creamy and foamy. Add the melted butter and eggs and mix well.Combine the flour with the salt. Add it to the yeast mixture, 1 or 2 cups at a time, until it forms a soft dough. Place the dough on a well-floured board and knead until the dough becomes smooth and elastic, about 5 minutes. Place the dough in a large, well-greased bowl, then flip the dough over to coat with oil. Cover with plastic wrap or a towel and let stand in a warm place for about 1 hour, or until doubled in size. Preheat the oven to 375 degrees. Punch the dough down, form it into a loaf and place in a greased loaf pan. Bake for about 1 hour, or until the bread is golden brown and sounds hollow when tapped. Let cool before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46169,"Goat Cheese with Carrots and Beet Horseradish on Toast 8 ounces soft goat cheese 1 medium carrot, grated (about 1/2 cup) Kosher salt and freshly ground black pepper 1/2 cup chopped dill 1/4 cup jarred beet horseradish Crostini or flatbread crisps, for serving Instructions: Coarsely crumble the goat cheese. Toss with the grated carrot and season with salt and pepper. Lay out a sheet of plastic wrap and spread the dill into a 12 by 4-inch rectangle in the center. Form the cheese mixture into a log in the center of the dill and roll up tightly, twisting the ends to seal. Refrigerate until firm, about 20 minutes. Unwrap the log and transfer to a platter. Put the beet horseradish in a small bowl on the platter. Serve with the crostini or flatbread crisps. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 46170,"Corn and Roasted Poblano Soup 2 quarts milk 2 tablespoons cumin seeds 2 bay leaves Sprig of fresh rosemary or 1/2 teaspoon dried 1/4 cup olive oil or 4 tablespoons unsalted butter 2 large onions, diced 2 teaspoons salt 4 to 6 garlic cloves, minced 2 teaspoons ground cumin 8 cups fresh or canned corn kernels 6 poblano chilies, roasted, peeled, seeded and diced (see Note) 1 bunch chives, thinly sliced on the diagonal, for garnish Instructions: Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from the heat and let sit 20 minutes to infuse. Heat the olive oil or butter in a large saucepan or stockpot over medium heat. Cook the onions with the salt until golden brown, 15 to 20 minutes. Add the garlic and ground cumin and cook, stirring frequently, 5 minutes. Then stir in the corn kernels and diced chilies and continue cooking over low heat 5 more minutes. Using your finest strainer, strain the infused herbal milk into the corn and chili mixture. Bring to a very slow simmer over low heat. Gently simmer 15 minutes. Pour one third of the soup into a food processor or blender and puree. Stir back into the soup pot. Serve hot with the chives as garnish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 46171,"Bread Crust Breadsticks 3/4 cup extra-virgin olive oil 7 to 8 cups stale bread crust trimmings Kosher salt and freshly ground black pepper 1/4 cup finely grated Parmesan 2 tablespoons fresh thyme leaves
Instructions: Preheat the oven to 350 degrees F. Drizzle the oil over the crusts in a large bowl. Add 1/2 teaspoon salt and a few grinds of pepper and toss gently until the crusts are evenly coated in the oil. Add the Parmesan and thyme and toss gently to combine. Spread the crusts out in an even layer on 2 baking sheets. Sprinkle any unstuck cheese and thyme over the crusts.
Bake, tossing about halfway, until the crusts are deep golden and crunchy, about 20 minutes. Let cool on the baking sheets. Store at room temperature in an airtight container for up to 2 days.
","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 46172,"Gingerbread House 1/2 cup (1 stick) butter, at room temperature 1/2 cup dark brown sugar 1/4 cup light molasses or dark corn syrup 1 tablespoon cinnamon 1 tablespoon ground ginger 1 1/2 teaspoons ground cloves 1 teaspoon baking soda 2 cups all-purpose flour 2 tablespoons water Melted white chocolate or Royal Icing, recipe follows Gumdrops, licorice and peppermint, as desired 1 pound (3-3/4 cups) powdered sugar, sifted if lumpy 1 to 2 large egg whites, or substitute 4 teaspoons packaged egg whites and 1/4 cup water 1 teaspoon almond extract, vanilla or lemon juice Instructions: Gingerbread House: In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm.
Preheat oven to 375 degrees F.
Cut out the following paper patterns for the gingerbread house template: Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway.
Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.
Bake at 375 degrees F for about 15 minutes until dough feels firm.
Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.
Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.
Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes).
Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house.
Continue decorating the house, gluing on gumdrops, licorice and peppermint, as desired. Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 46173,"Polynesian Pork Chops 4 boneless pork chops, 3/4-inch thick (about 1 pound) 1 teaspoon garlic powder 1 tablespoon vegetable oil 1 medium onion, chopped (about 1/2 cup) 1 can (10 3/4 ounces) Campbell's? Condensed Golden Mushroom Soup 1/4 cup water 1 can (8 ounces) pineapple chunks, undrained 3 tablespoon soy sauce 1 tablespoon honey 2 cups hot cooked regular long-grain white rice Sliced green onion Instructions: Season the pork with the garlic powder. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Add the onion, soup, water, pineapple with juice, soy sauce and honey to the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the pork is cooked through. Serve the pork and sauce with the rice and sprinkle with the green onion. Serving Suggestion: Serve with steamed sugar snap peas. For dessert serve fresh strawberries. Cost per recipe: $8.41 ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46174,"Turkey Gravy 5 tablespoons extra-virgin olive oil, divided 2 pounds pounds regular or smoked turkey wings or a mixture 1 medium onion, halved 4 carrots, chopped 2 to 3 cloves garlic 1/2 bunch fresh sage 1/2 bunch fresh thyme 8 black peppercorns 6 cups low-sodium chicken broth Pan drippings from a roast turkey 2 tablespoons unsalted butter 3/4 cup all-purpose flour Kosher salt and freshly ground black pepper Instructions: Heat about half the olive oil in a large stockpot over medium-high heat. Add the turkey wings and brown. Remove the turkey wings and add the remaining oil, onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes, scraping the brown bits on the bottom of the pan. Return the wings to the pot and add chicken broth. Bring to the boil, skimming any foam that rises to the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours. Strain out and discard the solids and set aside the stock. Once your turkey has roasted, set the pan over medium heat on the stove top. Discard some of the fat if there is too much (you'll need about 1/4 cup). Add the butter and cook until melted. Add the flour to the pan and, using a whisk, stir constantly to incorporate the fat and flour. Once you have a consistent paste add the warm stock in a steady stream while you stir to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes. Season well with salt and pepper and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46175,"Tomato Basil Tartlets 1 (10 by 9-inch) sheet frozen puff pastry, thawed 1/3 cup olive tapenade 1 cup (2 1/2 ounces) shredded fontina cheese 8 cherry tomatoes, quartered 6 basil leaves, chopped Fleur de sel or other large flake sea salt Instructions: Special equipment: a 2 1/4-inch round cookie cutter Place an oven rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper. Place the pastry on a lightly floured work surface. Using the tines of a fork, prick the pastry all over. Using a 2 1/4-inch round cookie cutter, cut out 16 rounds of pastry. Place the pastry rounds on the prepared baking sheet. Lay a piece of parchment paper on top of the pastry rounds. Place another baking sheet directly on top of the parchment paper to keep the pastry even while baking. Bake for 10 to 12 minutes until golden. Remove the top baking sheet and the top piece of parchment paper. Spread 1 teaspoon of tapenade on each pastry round. Place about 1 tablespoon of cheese on top. Arrange 2 pieces of tomato on the cheese. Bake for 5 to 7 minutes until the cheese has melted. Remove from the oven and sprinkle the chopped basil on top. Transfer the tartlets to a platter and garnish with a pinch of fleur de sel. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 46176,"Detroit-Style Pepperoni Pizza 3 tablespoons olive oil 1 batch Pizza Dough, recipe follows 8 ounces sliced pepperoni, about 1/8 inch thick (look for smaller-size pepperoni sticks)
16 ounces brick cheese (or whole-milk mozzarella), cut into 1/2-inch cubes
Pizza sauce, store-bought or homemade, recipe follows 2 1/4 cups all-purpose flour 2 teaspoons kosher salt
1 teaspoon rapid rise yeast
1 teaspoon sugar Olive oil, for oiling the bowl 1 tablespoon olive oil 2 teaspoons dried Italian seasoning
2 cloves garlic, minced
One 28-ounce can crushed tomatoes
2 teaspoons sugar Kosher salt and freshly ground black pepper Instructions: Position an oven rack in the bottom of the oven and preheat to the highest temperature setting, 500 to 550 degrees F. Pour the oil in a large, square metal cake pan (or, ideally, an authentic Detroit-style pizza pan). Put the Pizza Dough in the pan and gently stretch it out to fit so the dough reaches the corners. If the dough is being temperamental, set it aside for another 10 minutes to relax and try again. Layer the pepperoni on the dough. Then lay the cheese cubes all over, especially around the perimeter up to the edge of the pan (this creates the coveted crispy cheese crust). Dollop the pizza sauce on top in 3 lines. Bake in the ultra-hot oven until bubbly and golden and a crispy cheese crust has formed, 10 to 15 minutes. Using a fish spatula, loosen up the edges and place on a cutting board. Slice into squares and serve! Put the flour, salt, yeast and sugar in a food processor with a metal blade attachment and pulse to combine. Add 1 cup warm water, then process until a ball forms, about 30 seconds (if a ball does not form, add a bit more flour). Process for another 30 seconds, then roll into a tight ball and place in a lightly oiled bowl. Proof in a warm spot until the dough doubles in size, about 2 hours. Heat a small saucepot over medium heat and add the oil. Add the Italian seasoning and garlic and saute until fragrant; do not let the garlic burn. Add the tomatoes and sugar and season with salt and pepper. Bring to a simmer and simmer until concentrated, about 30 minutes. Set aside to cool. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 46177,"Grasshopper Pie 24 chocolate wafer cookies 2 tablespoons granulated sugar 4 tablespoons unsalted butter, melted 1 tablespoon creme de menthe 6 cups mini marshmallows 3 tablespoons unsalted butter 2 tablespoons creme de menthe 1 cup heavy cream 2 tablespoons confectioners' sugar 2 teaspoons unsweetened cocoa powder 1/2 teaspoon pure peppermint extract 1 cup heavy cream 9 chocolate wafer cookies 1 tablespoon plus 1/2 teaspoons creme de menthe Fresh mint leaves, for garnish Instructions: For the crust: Preheat the oven to 350 degrees F. Process the cookies and granulated sugar in a food processor until finely ground. Add the melted butter and creme de menthe, and pulse until moist. Press the crumbs into a 9-inch pie plate, and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack. For the filling: Microwave the marshmallows and butter in a microwave-proof bowl on high until the butter is melted and the marshmallows have broken down, about 1 minute 30 seconds. Stir with a wooden spoon to combine, and let cool for 5 minutes. Beat the creme de menthe and heavy cream in a large bowl with an electric mixer on medium-high speed until fluffy peaks form, about 1 minute. Stop the mixer, add 1/3 of the cooled marshmallow mixture and beat on medium-high until combined, about 15 seconds; repeat with the remaining marshmallow mixture in 2 batches. (The whipped cream won't hold its peaks, and the cream-marshmallow mixture will appear quite loose, but it firms quickly as it cools in the pie crust.) Pour the filling into the prepared pie crust. Cover the pie with plastic, and refrigerate until firm, about 4 hours or overnight. For the chocolate mint whipped cream: Beat the confectioners' sugar, cocoa powder and peppermint extract in a large bowl with an electric mixer on medium high speed until combined. Add the heavy cream, and beat on medium-high until fluffy peaks form. To assemble: Arrange the wafer cookies on top of the pie. Top each cookie with 1/2 teaspoon creme de menthe (it will soak in almost immediately). Transfer the whipped cream to a pastry bag fitted with a large star tip, and pipe it onto the soaked cookies. Garnish with mint leaves. The pie can be refrigerated, loosely covered, up to overnight or served immediately. Serve with any extra leftover whipped cream on the side. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 46178,"Raita 1 cucumber, grated 1 tomato, chopped finely 1/2 cup buttermilk 1/2 cup plain low-fat yogurt A pinch of salt A pinch of pepper Instructions: Place the cucumber and tomatoes in a sieve for about 15 minutes to drain off any excess liquid. Put the buttermilk and yogurt into a bowl and stir well to combine. Stir in the drained cucumbers and tomatoes and season with salt and pepper. Mix well. ","[Chardonnay, Sauvignon Blanc, Riesling]" 46179,"Red, Red, Rita 1 part Sauza? Signature Blue Silver Tequila 1 part blood orange juice 1/2 part lime juice 1/2 part simple syrup 1 blood orange wedge Instructions: Add ingredients to an ice-filled shaker. Shake and strain over ice into a margarita glass. Garnish with blood orange wedge on rim and serve. ","[Tequila, Cava, Moscato]" 46180,"No-Churn Mango-Coconut-Lime Ice Cream 3/4 cup thawed frozen mango pulp 1/3 cup sweetened condensed milk Grated zest and juice of 1 lime 1/4 cup confectioners' sugar 1/4 teaspoon coconut extract 1 5-ounce can unsweetened coconut cream, chilled 1 cup cold heavy cream Instructions: Whisk the mango pulp, condensed milk, lime zest and juice, confectioners' sugar and coconut extract in a large bowl until smooth; set aside. Scoop the solids off the top of the can of coconut cream into a separate large bowl. (Discard the liquid; if any liquid has risen to the top, pour it off before scooping out the solids.) Break the solid coconut cream into small chunks, then add the heavy cream and beat with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. (There may be a few small chunks of coconut cream.) Fold about half of the whipped cream into the mango mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain. Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight. Let soften about 20 minutes at room temperature before scooping. ","[Viognier, Riesling, Gewrztraminer, Pinot Grigio]" 46181,"Mac and Cheese Vegetable oil Kosher salt 1 pound elbow macaroni or cavatappi (see Cook's Note) 1 quart milk 8 tablespoons (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 12 ounces Gruyere cheese, grated (4 cups) 8 ounces extra-sharp cheddar, grated (2 cups) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon grated nutmeg 3/4 pound fresh tomatoes (4 small) 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed) Instructions: Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 46182,"Ragu Alla Bolognese 3 tablespoons extra-virgin olive oil 2 medium carrots, peeled and finely chopped 2 stalks celery, finely chopped 2 medium onions, finely chopped 1/2 pound pancetta, minced 1 pound lean ground beef 1 pound ground pork butt 1 tablespoon tomato paste 8 cups homemade or low-sodium beef broth, recipe follows 3/8 cup whole milk 2 tablespoons butter Kosher salt and ground black pepper Cooked tagliatelle or pappardelle Grated Parmigiano-Reggiano, as needed 1 large beef joint bone 1 pound beef shank 1 pound beef short ribs 1 pound beef brisket 2 medium onions, halved 2 medium carrots, each cut into 8 pieces 2 stalks celery, each cut into 4 pieces 2 pinches salt Instructions: In a large, deep saute pan, heat olive oil over high heat and add carrots, celery, onions, and pancetta and cook, stirring, until vegetables are lightly browned, about 6 minutes. Add the beef and cook another 2 minutes. Add pork and cook until meat is lightly browned, about 5 minutes.
Whisk together the tomato paste and 1 cup of the broth, and add it to meat. Place pan over low heat so that sauce just barely simmers. When broth has evaporated, add another cup. Continue to cook, stirring occasionally and adding a cup of broth when stew becomes dry, until all the broth has been added, about 3 hours.
Add milk and butter, and continue to simmer very gently until milk has reduced and sauce is very thick, about 2 minutes. Season, to taste, with salt and pepper, and serve over tagliatelle or pappardelle with Parmigiano-Reggiano. Put all the ingredients in a pot and cover with water. Cook on low; it should boil after about 1 hour. Lower the heat to a low boil. Cook 3 more hours after it has started to boil. Pour the broth through a sieve and refrigerate. The next morning, take off all the fat. You should be left with about 2 quarts of broth. The meat can be served as a bollito with salsa verde.
","[Barolo, Barbaresco, Chianti Classico, Rioja]" 46183,"Pork Chops in Creamy Champagne Sauce with Rustic Garlic Mashed Potatoes 4 medium red potatoes, unpeeled and quartered 4 peeled garlic cloves 1/2 cup sour cream 2 tablespoons freshly chopped parsley leaves Salt and freshly ground black pepper 1 tablespoon olive oil 6 pork loin chops (about 5 ounces each) 1/4 cup chopped shallots 2 teaspoons dried thyme 1 teaspoon dried tarragon 1 cup sparkling wine or dry Champagne 1 tablespoon all-purpose flour 1 cup milk Instructions: Place potatoes and garlic in a medium saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Cook 8 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to pan. Add sour cream and mash until almost smooth (or lumpy if desired). Stir in parsley and season, to taste, with salt and black pepper. Meanwhile, heat oil in a large skillet over medium-high heat. Season pork with salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute. Whisk flour into milk and add to pan. Return pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce thickens. Serve 4 pork chops with all of the sauce and mashed potatoes. Reserve remaining pork for rice. ","[Champagne, Pinot Grigio, Sauvignon Blanc, Riesling]" 46184,"Crowd Pleaser Coffee 1/4-ounce Bourbon 1/2-ounce Chambord 1/2-ounce Frangelico Freshly brewed hot coffee Serving suggestion: Garnish with freshly whipped cream, if desired. Instructions: Combine ingredients in a sugar-rimmed, heat resistant glass. Garnish with whipped cream, if desired. ","[Bourbon, Frangelico, Brandy]" 46185,"Fruit Ambrosia 2 cans chunky pineapple 2 cans fruit cocktail 2 cans tropical fruit cocktail 4 cans mandarin oranges 1 large container sour cream 1 bag miniature marshmallows 1 small jar Maraschino cherries Instructions: Drain the liquid from all the cans of fruit. Thin the sour cream with whichever fruit juice you would like. Mix all the ingredients together with the thin sour cream. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 46186,"Piedmontese \No Bake\ Chocolate Amaretto Cookies 20 amaretti cookies 1/2 cup butter, softened 3 to 4 tablespoons amaretto liqueur 1/3 cup superfine sugar 1/3 cup cocoa powder 1/3 cup chopped nuts (almonds, walnuts, hazelnuts, etc.) Instructions: Crush cookies into crumbs. Cream together butter, amaretto, and sugar, sift in cocoa powder. Add amaretti crumbs and mix well. Fold in nuts and roll in parchment or waxed paper as you would a compound butter. Refrigerate overnight. Slice and serve cold. ","[Barolo, Barbaresco, Dolcetto, Brachetto d'Acqui]" 46187,"Thanksgiving Dinner Turkey Roulade One 5- to 6-pound whole turkey breast, boned and butterflied, skin left on Kosher salt and freshly ground black pepper 1 stick (8 tablespoons) unsalted butter 6 ounces sweet Italian sausage, casings removed and meat broken into small pieces 3 stalks celery, chopped 1 medium yellow onion, chopped 3 tablespoons fresh thyme leaves, chopped
4 cloves garlic, finely grated 1/4 cup dry white wine 1 cup low-sodium chicken broth 3 cups herbed stuffing mix, such as Pepperidge Farm 8 ounces sliced cremini or button mushrooms 8 ounces green beans, ends trimmed 12 ounces peeled and seeded butternut squash, cut into 3-by-1/4-by-1/4-inch sticks Nonstick cooking spray, for the rack 1/3 cup dried cranberries Warm gravy, for serving Instructions: Lay the turkey breast skin-side down on a rimmed baking sheet. Sprinkle the meat with 1 tablespoon salt and 1 teaspoon pepper. Lightly cover with plastic wrap and chill until ready to assemble, at least 1 hour and up to 24 hours. For the stuffing: Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any large pieces with a wooden spoon, until lightly browned but not fully cooked through, 5 to 6 minutes. Transfer to a large bowl.
Return the skillet to medium-high heat and melt 2 tablespoons of the butter. Add the celery, onion and half of the thyme and garlic and cook, stirring occasionally and scraping up any brown bits, until tender and just beginning to brown, 10 to 12 minutes. Season with salt and pepper. Transfer to the bowl with the sausage.
Return the skillet to medium-high heat, pour in the wine and scrape up any brown bits. Simmer until the smell of alcohol subsides, about 2 minutes. Add the broth and bring to a simmer, then pour into the sausage mixture. Add the stuffing mix and stir to combine. Season with salt and pepper, cover and chill until ready to assemble.
For the mushrooms: Return the same skillet to medium-high heat and melt 2 tablespoons of butter. Add the mushrooms and cook, undisturbed, until they begin to brown in spots, about 3 minutes. Toss and cook on the other side, undisturbed, until browned in spots, about 3 minutes more. Add 1 tablespoon butter, the remaining garlic and thyme and some salt and pepper and continue to cook, tossing occasionally, until browned and very fragrant, about 3 minutes more. Transfer to a small bowl and let cool. Cover and chill until ready to assemble. For the green beans: Meanwhile, bring a large pot of salted water to a boil and line a plate with a paper towel. Add the green beans to the boiling water and cook until bright green and crisp-tender, about 2 minutes. Scoop out with a slotted spoon and transfer to the lined plate. Let cool. Keep the water boiling.
For the squash: Line a plate with a paper towel. Add the squash to the boiling water and cook until tender but still holding their shape, 5 to 8 minutes. Transfer to the lined plate and let cool. Cover and chill until ready to assemble. Position an oven rack in the lower third of the oven and preheat to 325 degrees F. Set a rack inside a rimmed baking sheet and coat the rack with cooking spray.
Spread the stuffing over the turkey breast, leaving a 1-inch border around the edges. Gently press the stuffing into the meat to adhere. Position the turkey so that one of the short sides is facing you. Starting 3 inches from the bottom edge, arrange a compact row of cranberries crosswise over the stuffing (maintaining the 1-inch border on the left and right sides). Arrange a compact row of green beans crosswise over the breast, next to but not covering the cranberries. Arrange the mushrooms crosswise over the breast, next to but not covering the green beans. Arrange the butternut squash crosswise over the breast, next to but not covering the mushrooms and ending no further than halfway down the length of the turkey.
Working from the bottom edge, roll the breast up tightly. Tuck in any filling that spills out of the sides once the turkey breast is rolled completely. Tie the roulade tightly with kitchen twine every 2 inches to make a compact log. Tie once more lengthwise to keep the filling secure. Place the roulade seam-side down on the prepared rack and baking sheet. Melt the remaining 2 tablespoons butter, then brush over the roulade. Sprinkle with salt and pepper.
Transfer to the oven and pour 6 cups warm water into the baking sheet. Roast until an instant-read thermometer inserted perpendicularly into the center of the thickest part of the roulade registers 150 degrees F, 3 to 3 1/2 hours (check on the skin after 2 hours and cover with foil once it is deep golden brown). Let sit at room temperature, loosely covered with foil, for 1 hour; the internal temperature will continue to climb and will reach 165 degrees F. Remove the twine, cut into 1-inch slices and serve with warm gravy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 46188,"Nonalcoholic Sangria equal parts white cranberry juice and orange juice sparkling water, to taste lemon slices orange slices pineapple cubes ice Instructions: Combine white cranberry juice and orange juice. Add fruit and ice and top off with sparkling water. Stir and serve. ","[Prosecco, Cava, Vinho Verde]" 46189,"Coffee Cake with Oat Crumb Topping and Rum Glaze 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 1/2 cup rolled oats 1 teaspoon ground cinnamon Pinch of fine salt 5 tablespoons unsalted butter, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup sour cream 3/4 cup confectioners' sugar 2 tablespoons dark rum Instructions: Combine the flour, brown sugar, oats, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely. When the cake is cool, whisk the confectioners' sugar and rum together in a medium bowl until smooth. Drizzle the glaze over the cake and let set. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 46190,"Rhineland-Style Sauerbraten with Raisin Gravy 4 cups dry red wine (preferably German) 1 cup water 2 1/2 tablespoons freshly squeezed lemon juice 1 small yellow onion, peeled and finely chopped 10 peppercorns 2 medium-size whole bay leaves 4 whole cloves 1 (3-pound) boneless top round roast with a thin outer layer of fat 2 tablespoons minced parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons all-purpose flour 3 tablespoons unsalted butter or margarine 2 medium-size carrots, peeled and thinly sliced 2 large yellow onions, peeled and coarsely chopped 1 tablespoon tomato paste 1 tablespoon sugar 2 tablespoons sweet sherry
1/2 cup medium-dry red wine (preferably German) 1 cup seedless raisins 1 to 2 tablespoons red currant jelly or orange marmalade (if needed to mellow the tartness of the gravy) Instructions: For the marinade: Bring all ingredients to a fairly rapid boil in an uncovered medium-size heavy saucepan over moderate heat and cook 5 minutes. For the sauerbraten: Place the beef in a large, heatproof, nonmetallic bowl. Pour in the hot marinade and cool to room temperature. Add the parsley, turn the beef in the marinade, cover, and marinate in the refrigerator for 4 days, turning the beef in the marinade every 8 hours.
On the 5th day, remove the beef from the marinade and pat it dry. Strain the marinade, reserving both liquid and solids. Rub the beef with half the salt and pepper, then dredge with flour. Melt 2 tablespoons of the butter in a medium-size heavy kettle over moderate heat, add the beef and brown well on all sides; this will take 8 to 10 minutes. Transfer the beef to a plate, pour off and discard all casserole drippings, then add the remaining 1 tablespoon butter to the casserole and melt over moderate heat. Add the carrots, onions, and reserved marinade solids and saute, stirring often, for 5 minutes. Return the beef to the casserole, add 2 cups of the reserved marinade and the tomato paste, and bring to a boil over high heat. Adjust the heat so the marinade bubbles gently, cover the kettle with a round of foil, set the lid in place, then simmer the sauerbraten 3 1/2 to 4 hours, turning occasionally, until tender. Carefully replace the foil and kettle lid each time you turn the meat. As soon as the sauerbraten is tender, remove it to a large plate and cover loosely with foil to keep warm. Skim as much fat as possible from the marinade, then strain it, discarding the solids. Return the marinade to the casserole, add the remaining reserved marinade along with the sugar, sherry, red wine, and raisins and boil, uncovered, over high heat for 5 to 7 minutes, until reduced by half and of good gravy consistency. Taste, and if the gravy is too sour, smooth in 1 to 2 tablespoons of the jelly. Season the gravy with the remaining salt and pepper. To serve: Slice the sauerbraten across the grain and about 1/4-inch thick, arrange on a large heated platter, overlapping the slices slightly, and smother with the gravy. Pass any extra gravy separately. ","[Burgundy, Pinot Noir, Barolo, Tempranillo]" 46191,"Kansas City Barbecue 2 cups sugar 1/4 cup paprika 2 teaspoons chili seasoning 1/2 teaspoon cayenne pepper 1/2 cup salt 2 teaspoon black pepper 1 teaspoon garlic powder 1 rack Baby Back Ribs Barbecue Rub Apple juice in a spritzer 2 cups BBQ sauce, your favorite Instructions: Combine all ingredients in shaker and use as \rub\ on the following meats. Peel membrane off the back of each slab. Then rinse the slab off to get rid of bone dust. Dry with cotton towel. Take shaker of \rub\ and lightly coat both sides of meat. Preparing smoker: Put charcoal in chimney with paper underneath and light. (Do not use charcoal lighter-it will taint the flavor of the meat.) Let coals get hot, about 30 minutes. Transfer coals into smoker, and add 1 hickory log per hour on top of charcoal if smoker is big. (Adjust if using small smoker.) Wait until temperature of smoker reaches 220 degrees. Leave damper open so you don't trap stale smoke in chamber. Over course of cooking, maintain heat with additional coal and wood, as needed. After placing ribs inside smoker, spritz with apple juice once an hour. After about 3 hours, when meat is nice dark color, spritz one last time and wrap in foil. Let ribs cook in foil for another 2 hours, giving you a total cook time of 5 hours. You can feel when the ribs are tender rather than rubbery (they bend rather than bounce back). Unwrap them (carefully), lift them out of juice and place on cutting board, brush on room temperature BBQ Sauce. Slice into individual ribs and serve. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 46192,"Watercress Vichyssoise 1/2 onion, diced 1 large all-purpose potato, like long whites, diced 4 tablespoons butter 1 bunch watercress, chopped 2 1/2 cups chicken stock Salt and freshly ground black pepper Heavy or sour cream 4 tablespoons chopped chives Instructions: Lightly saute the onion and potato in the butter. Add the watercress, chicken stock and salt and pepper, to taste. Bring to a boil and simmer until the potatoes are cooked through, about 15 minutes. Puree mixture in blender until smooth. Bring to room temperature and then refrigerate. Serve chilled. Before serving, lightly stir in cream or sour cream and garnish with chopped chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46193,"Ginger Snap 1 oz. ginger beer Ice 1 tsp. ginger juice 1 1/2 oz. dark rum 1 tsp. cinnamon schnapps Pinch of ground cloves 1 egg white Cinnamon stick Crystallized ginger square Finely ground gingerbread cookie Instructions: Pour enough ginger beer into a saucer to cover and dip a martini glass into the saucer to coat the rim. Dip into a saucer with ground cookie. Scoop ice into shaker. Pour ginger juice, rum and cinnamon schnapps into a shaker. Add a pinch of ground cloves. Separate an egg and add egg white to shaker. Shake vigorously for at least 20 seconds until drink is frothy and foamy. The longer you shake, the foamier the drink. Add ginger beer and stir slightly. Pour into glass.
Garnish with a cinnamon stick and crystallized ginger square, and sprinkle the top with finely ground gingerbread cookie. ","[Gewrztraminer, Riesling, Moscato, Vinho Verde]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (8 oz) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto," 46194,"Slow-Cooker Shredded Chicken 3 pounds boneless skinless chicken breasts 1 1/2 cups low-sodium chicken broth 1 tablespoon extra-virgin olive oil 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 3 strips lemon peel, removed with a vegetable peeler, optional 1 bay leaf, optional Kosher salt and freshly ground black pepper Instructions: Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours. Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well. Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46195,"Garden Salad 2 eggs, hard-boiled 2 tablespoons cold water 2 tablespoons oil Salt to taste 1 teaspoon powdered sugar 1 teaspoon mustard 2 teaspoons white vinegar 2 teaspoons tarragon vinegar 1 pound mixed greens (lettuce, chervil, watercress, etc.) 1 cup scallions, sliced on the diagonal Instructions: Slice eggs in half crosswise. Separate the whites from the yolks. Slice the egg whites into ringlets and set aside. In a bowl, whisk together the yolks and cold water until the yolks are dissolved. Whisk in the oil, salt, sugar, and mustard until combined well. Add the vinegars. Toss the greens with the dressing. Transfer to a serving bowl. Place scallions around the outside and top with the egg white ringlets. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46196,"Dried Pear and Fig Compote 4 ounces (about 3/4 cup) dried figs, roughly chopped 4 ounces (about 1 cup) dried pears, roughly chopped 1 cup apple cider 1/2 cup white wine 2 tablespoons orange blossom honey 6 whole cloves 1 stick cinnamon 1 star anise pod 1/2 vanilla bean 1 (1-inch) strip lemon peel 1 tablespoon fresh lemon juice 1/2 teaspoon kosher salt Instructions: Put all ingredients in medium saucepan, and bring to a simmer over medium heat. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours. Remove cloves, cinnamon stick, and star anise. Serve warm or cool. Serve with pork or lamb dishes, or as topping for ice cream. Store in an airtight container with lid in the refrigerator for up to 2 weeks. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 46197,"Poached Halibut with Tomato and Basil 4 (6 to 8-ounce) portions halibut fillets Salt and pepper 1 tablespoon olive oil 1 clove garlic, crushed 1 shallot, sliced 1/2 cup white wine, eyeball it 1 can diced tomatoes, well drained 1/4 lemon 20 leaves fresh basil, torn or rolled and shredded with your knife, chiffonade Instructions: Season fish with salt and pepper. In a large skillet add the oil. Arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine. Top each fillet of fish with 1/4 of the tomatoes. Place the pan on the stove top and bring the liquid to a boil over medium high heat. Top the pan with a tight fitting lid and reduce heat to moderate. Cook fish 8 to 10 minutes until opaque and flaky, but not dry. Carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula. Spoon pan juices over the fish. Squeeze the wedge of lemon over the cooked fish and top each fillet with lots of torn or shredded basil. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 46198,"Brown Sugar Boba Ice Cream Pops 3/4 cup plus 2 tablespoons glutinous rice flour 3/4 cup dark brown sugar 1/3 cup boiling water 2 teaspoons unsulfured molasses 3/4 cup sweetened condensed milk 1/8 teaspoon fine salt 1 cup cold heavy cream Instructions: For the boba mixture: Stir together the 3/4 cup rice flour and 1/4 cup of the brown sugar in a medium heatproof bowl. Add the boiling water and stir until fully combined and no streaks of flour remain. Turn the dough out onto a clean work surface, reserving the bowl, and knead until spongy and pliable, about 2 minutes. It should resemble soft clay. Place the remaining 2 tablespoons rice flour in the same bowl. Divide the dough into 4 pieces. Working with 1 piece at a time, roll into a rope about 1/4-inch thick, then cut the rope into 1/4-inch-wide segments. Roll each segment into a ball, then place in the bowl. Gently toss all the balls from that piece of dough with the flour to prevent sticking and clumping. Repeat with the remaining 3 pieces of dough. Meanwhile, bring a large saucepan of water to a boil over medium heat. Using a slotted spoon, sift the excess rice flour from the balls, then place them in the boiling water. Stir gently at first to prevent clumping and then allow the balls to cook until they all float, about 3 minutes. Drain the boba balls, reserving the saucepan. Transfer the boba back to the saucepan and add the remaining 1/2 cup brown sugar, the molasses and 1/2 cup water. Cook over medium heat, stirring occasionally, until the brown sugar and molasses become thick and syrupy, 8 to 10 minutes. (The mixture should be slightly thicker than maple syrup.) Transfer the boba mixture to a medium bowl and refrigerate until completely cooled, about 1 hour. For the ice cream pops: When the boba mixture is ready, make the ice cream base. Stir together the condensed milk and salt in a medium bowl and set aside. Whip the heavy cream in a large bowl with an electric hand mixer on medium-high speed until stiff peaks form, 4 to 5 minutes. Using a rubber spatula, fold one-third of the whipped cream into the salted condensed milk until combined, then fold this mixture into the remaining whipped cream until fully incorporated. Fill each ice pop mold with 2 tablespoons of the ice cream base, followed by 2 teaspoons of the boba mixture (see Cook\u2019s Note). Fill the remaining space in the molds with more ice cream base, then drizzle about 1/2 teaspoon of the boba syrup on top. Using a small spoon or small offset spatula, run it through the ice cream to create swirls of boba and syrup. Insert the ice pop sticks, then gently tap the molds on the work surface to release any air bubbles. Carefully transfer the molds to the freezer and freeze for at least 8 hours or, ideally, overnight. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46199,"Twin Peaks Martini 1 ounce whiskey 1 ounce Dubonnet Splash triple sec Lemon twist Instructions: Combine all drink ingredients in a shaker over ice. Shake. Strain into a martini glass and garnish with lemon twist. ","[Bourbon, Cognac, Brandy]" 46200,"Prosciutto-Wrapped Pork Tenderloin, Peach Chutney and Asparagus Kosher salt One 1-pound pork tenderloin
4 thin slices prosciutto
Olive oil
Two 1/4-inch-thick slices pancetta, diced 1/2 shallot, minced
Kosher salt 1/4 cup bourbon
2 tablespoons brown sugar
2 tablespoons rice wine vinegar
1 tablespoon whole-grain mustard
2 peaches, peeled, pitted and cut into 1/2-inch dice
1 stick cinnamon Thyme bundle Olive oil, if needed 1 bunch asparagus, stems removed and discarded Instructions: For the pork: Preheat the oven to 400 degrees F. Sprinkle salt on the pork, then wrap the pork in the prosciutto and secure with toothpicks. Coat a large saute pan with oil and heat over high heat. Sear the pork on all sides, then transfer to a quarter sheet tray and roast for 8 to 10 minutes, turning the pork halfway through cooking. Reserve the saute pan with the drippings for a later use. For the chutney: Heat a large, straight-sided saute pan over medium heat. Add the pancetta and cook to render the fat. Add in the shallots and season with salt, and cook until soft and aromatic, 6 minutes. Add in the bourbon, brown sugar, vinegar, mustard, peaches, cinnamon, thyme bundle and some salt, and stir to combine. Bring to a boil and then reduce to a simmer. Simmer, stirring the peaches frequently until the liquid evaporates and the peaches are a chutney-like consistency, 10 minutes. Check to make sure the peaches are cooked through. Remove and discard the thyme bundle and cinnamon stick. Blend with an immersion blender if needed to achieve the correct consistency. For the asparagus: Return the reserved saute pan to the stove, add some oil if needed. Add the asparagus to the pan and saute until tender. Slice the tenderloin on the bias and serve with the peach chutney and asparagus. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 46201,"Fusilli with Pesto and Green Beans Kosher salt One 8-ounce package whole-grain or gluten-free fusilli pasta, such as Tru Roots
2 tablespoons olive oil
1 shallot, chopped
8 ounces green beans, trimmed and cut in 1-inch pieces
One 10-ounce bag frozen peas
1/2 cup freshly grated Parmesan 1/3 cup store-bought pesto
1/2 cup ricotta cheese, such as Calabro
Instructions: Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the pasta and cook 1 minute less than the package instructions, about 5 minutes. Drain well, reserving 1/3 cup of pasta water. Meanwhile, heat a large skillet over medium-high heat. Add the oil and shallots with 1/2 teaspoon salt and cook for 1 minute. Add the green beans and another 1/2 teaspoon salt. Cook, stirring often, until the beans are just cooked through, about 4 minutes. Stir in the peas and cook another minute to warm through. Add the cooked pasta to the skillet along with the reserved water. Top the bare pasta with the Parmesan and add the pesto. Toss well to coat. Dollop the ricotta over the top and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Chianti]" 46202,"Taco Quesadillas 1 1/2 pounds ground beef 3 tablespoons tomato paste
2 tablespoons chili powder
1 teaspoon cumin
3/4 teaspoon kosher salt, or more to taste 1/2 teaspoon cayenne
Butter, for frying
8 corn tortillas
12 ounces Monterey Jack cheese, grated
Shredded lettuce, for serving
Pico de Gallo, recipe follows 5 plum (Roma) tomatoes 3 jalapeno peppers 1/2 large (or 1 small) yellow onion 1 bunch fresh cilantro
Juice of 1/2 lime Kosher salt Instructions: In a large skillet over medium-high heat, brown the ground beef, 5 to 8 minutes. Drain the excess fat. Add the tomato paste, chili powder, cumin, salt, cayenne and 1 cup water and stir to combine. Bring to a boil, lower to a simmer and simmer until thickened, 8 to 10 minutes. Keep warm. Heat a separate skillet over medium heat. Smear butter on the bottom and place a tortilla in the skillet. Top the tortilla with some of the cheese and a second tortilla and cook until the bottom side is brown and the cheese begins to melt, about 2 minutes. Flip and cook the other side another 1 to 2 minutes. Transfer to a plate and keep warm. Repeat with the remaining tortillas and cheese, adding additional butter as needed. Top each quesadilla with a generous helping of the beef mixture, then top with some lettuce and Pico de Gallo. Chop the tomatoes, jalapenos and onions into very small dice (leave the seeds in your jalapenos for a hotter pico, or remove for a milder pico). Next, chop up a nice-size bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients 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. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 46203,"Oven Grilled \Cheese\ Sandwiches with Arugula, Red Onion and Tomato 4 slices spelt bread or other whole-grain bread Olive oil 5 ounces soy cheese or almond cheese Freshly ground pepper Coarse sea salt 2 very thin slices red onion 2 very thin slices tomato 8 leaves arugula, washed and dried Instructions: Preheat the oven to 500 degrees. Place a 10-inch nonstick pan with an ovenproof handle in the top third of the preheated oven. Allow the pan to heat for 3 to 5 minutes. Brush 1 of each of the bread slices with a slight coating of olive oil. Build the sandwiches by placing 2 slices of bread oil side down. Top each slice with half the cheese, spreading it evenly. Season with pepper and a few grains of salt. Top each sandwich with 1 of the remaining slices of bread, oil side up. Place the sandwiches in the heated pan and cook for 5 minutes. Turn them over and cook for 5 minutes more; remove the pan from the oven. Open the sandwiches and fill with the onion, tomato and arugula. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Ziti with Meat Sauce 1 pound ziti pasta 1 pound ground beef 1 onion, chopped 2 garlic cloves, minced " 46204,"Broccoli Rabe and Cannellini Beans 1 1/2 pounds broccoli rabe 2 garlic cloves, minced 1/3 cup olive oil 1/3 cup chicken broth 1 teaspoon dried pepper flakes Salt and pepper 2 cups cooked cannellini beans 1 pound orecchiette Instructions: Trim and discard coarse leaves and tough stem roots from broccoli rabe. Cut off florets. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. In a large skillet set over moderate heat cook the garlic in the oil until lightly golden. Add the broccoli rabe, broth, red pepper flakes and salt to taste and cook the mixture, over moderately high heat, partially covered, stirring occasionally, for 3 minutes. Add the cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans heated through. In a pot of boiling salted water cook the orecchiette until al dente. Drain. Add broccoli rabe mixture and toss to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 46205,"Meatballs with Sunday Gravy, Whipped Ricotta and 'Cherry' Tomato Salad 4 slices white bread 1/2 cup milk 2 tablespoons olive oil 1 onion, diced 8 cloves garlic, chopped 2 pounds ground beef (15 percent fat) 1 1/2 pounds ground pork 1/2 pound ground veal 1 1/2 tablespoons garlic powder 1 tablespoon dried Italian seasoning 1 cup grated Parmesan 3 eggs 1 tablespoon kosher salt Canola oil, for pan-frying 2 tablespoons olive oil 1 large onion, diced 3 cloves garlic, minced 1 ripe banana, chopped 2 teaspoons red pepper flakes, or to taste 3 (16-ounce) cans crushed tomatoes Kosher salt and freshly ground black pepper 2 heads garlic, top 1/4-inch sliced off Olive oil 1 stick butter, softened 1 teaspoon salt 1/4 cup chopped fresh parsley leaves 1 large, long loaf Italian bread, halved lengthwise 1 cup ricotta 1 tablespoons whole milk 1 tablespoon half-and-half Salt and freshly ground black pepper 1 pint cherry or grape tomatoes, halved 1 tablespoon extra-virgin olive oil 4 large basil leaves, thinly sliced Salt and freshly ground black pepper Instructions: In a small bowl, soak the bread slices in milk until completely soft. In a medium saucepan over medium heat, add the olive oil, onions and garlic and saute until translucent, about 8 minutes. Remove from the heat and allow to cool. In a large bowl, combine the ground meats with the dried seasonings, Parmesan, cooked onions, the eggs, salt and the bread mixture. Mix with your hands until well combined. Cover and refrigerate for 1 hour. Remove the chilled meat mixture from the refrigerator. Roll the mixture into 12 large meatballs. In a large skillet, add about 1/2-inch of canola oil. Heat the pan over medium-high heat. Fry the meatballs until browned on all sides. Cook them in batches, if they don't all fit in the pan at once. Set aside. In a large pot, heat 2 tablespoons olive oil over medium heat and saute the onions and garlic until soft, about 6 minutes. Stir in the banana, red pepper flakes and crushed tomatoes. Add the meatballs, lower the heat and simmer the sauce until thickened and the meatballs are cooked through, about 1 hour. Taste and season with salt and pepper, if needed. Preheat the oven to 350 degrees F. Put the garlic heads on a large square of foil, cut side up. Drizzle them with olive oil and wrap them up tightly. Put the packet on a baking sheet and roast for 30 minutes. Remove the garlic from the wrap and let it cool. Squeeze the garlic out of the heads into a small bowl. Stir in the softened butter, salt and parsley and blend well. Generously spread the butter mixture on each half of the bread. Put the bread halves on a sheet pan and bake until toasty and brown, about 15 minutes. Slice each half of the bread into 12 slices. Whipped Ricotta: In a large bowl, combine the ricotta, milk, half-and-half and salt and pepper, to taste. Using a whisk, blend everything together until creamy and fluffy. Tomato Salad: Stir together the olive oil, salt and pepper and basil. Toss the tomatoes in the oil. To serve the meatball 'sundae': put 3 meatballs and some sauce in each shallow bowl, top with some of the tomato salad, and the whipped ricotta. Arrange the bread slices on the sides of the meatballs to resemble a banana split and serve. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 46206,"Overstuffed Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc 1 (4 to 5 pound) pumpkin 1/4 cup melted butter Salt and pepper 2 tablespoons olive oil 1 onion, chopped 2 celery ribs, chopped 3 garlic cloves, minced 2 Granny Smith apples, peeled and cubed 1 teaspoon celery seed 1 teaspoon fennel seed 2 oranges, zested 1/4 cup chopped fresh parsley, divided 1/4 cup chopped fresh sage, divided 2 pounds ground turkey sausage 1 cup Sauvignon Blanc wine 1 cup heavy cream 1 (16-ounce) package cornbread stuffing 3 cups chicken broth 2 eggs, beaten Instructions: Preheat oven to 350 degrees F. Cut off the lid of the pumpkin and set it aside. Pull out the seeds and strings from inside the pumpkin. Brush the inside flesh with melted butter, season with salt and pepper. Place pumpkin on a roasting rack set inside a pan; bake for 15 minutes. In a large skillet, heat oil over moderate heat. Add onion, celery, garlic, apples, celery seed, and fennel seed. Sprinkle in orange zest and 2 tablespoons each parsley and sage. Cook, stirring often, until fragrant, about 3 minutes. Season with salt and pepper. Add the ground sausage, breaking up the meat with a wooden spoon, and brown until no longer pink, about 10 minutes. Deglaze the pan with wine, cook down 2 minutes to evaporate the alcohol. Stir in the cream, check seasoning. Scrape the sausage mixture into a large bowl and fold in the cornbread. Gradually blend in the eggs and chicken broth, until the stuffing is evenly moistened. Add remaining parsley and sage. Fill the pumpkin with stuffing, return to the oven, and bake 20 minutes until the eggs are cooked and the stuffing has a little lift. Serve stuffing in the pumpkin bowl topped with lid. ","[Sauvignon Blanc, Pinot Grigio, Chianti, Tempranillo]" 46207,"Seared Salmon, Carrot Tortellini, Red Pepper-Cumin Sauce d ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 46208,"Devils on Horseback Chicken livers, trimmed Butter Cayenne pepper Prunes, stoned Rashers of streaky bacon, cut in half Instructions: Gently saute the livers in butter, then cut into thin slices and dust lightly with cayenne pepper. Stuff the prunes with chicken livers. Stretch the bacon pieces with a flat knife. Wrap a piece around each prune and secure with a wooden cocktail stick. Grill until the bacon is crisp. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 46209,"Chianti Affogato 2 cups Chianti wine 1/4 cup turbinado sugar
1/2 teaspoon grated orange zest (from 1/2 orange)
1/4 teaspoon black peppercorns
1/8 teaspoon kosher salt
2 sprigs fresh basil
1 cinnamon stick
1 pint vanilla gelato or ice cream, for serving
Instructions: Combine the wine, sugar, orange zest, peppercorns, salt, basil and cinnamon stick in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally with a wooden spoon to help dissolve the sugar. Reduce the heat to medium low to maintain a gentle simmer. Cook for 5 minutes. Turn off the heat and allow to steep for an additional 5 minutes. Strain through a fine-mesh strainer into a pitcher. Divide the gelato among six coffee cups. Pour the warm wine syrup over the top, and serve with demitasse spoons. ","[Chianti, Barbera, Dolcetto, Valpolicella]" 46210,"Halibut with Raw Puttanesca Salsa 4 (6-ounce) halibut fillets Extra-virgin olive oil, for liberal drizzling plus 1/4 cup Salt and freshly ground black pepper 4 (1-inch) thick slices crusty bread 1 1/2 teaspoons anchovy paste 2 to 3 cloves garlic, grated 1 teaspoon crushed red pepper flakes 1 lemon, zested and juiced 3 tablespoons capers, run your knife through them 1/2 cup pitted black olives, chopped 1/2 cup flat-leaf parsley, coarsely chopped 1 pint grape tomatoes, halved or cherry tomatoes, quartered Instructions: Preheat grill pan or outdoor grill to medium-high to high heat. Coat the fish in extra-virgin olive oil and season with salt and pepper. Cook fish for about 3 to 4 minutes on each side until firm, cooked through and evenly marked. Char bread on the grill 1 minute on each side. While fish cooks, in the bottom of a medium bowl, combine anchovy paste, grated garlic, red pepper flakes, zest and lemon juice and whisk in 1/4 cup extra-virgin olive oil. Add capers, olives, parsley and tomatoes. Toss and season with black pepper, to taste. Serve bread topped with lots of salsa and fish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 46211,"Chocolate-Hazelnut Arancini 4 cups water 1/2 stick (1/4 cup) unsalted butter Kosher salt 4 cups skim milk 1 3/4 cups sugar 2 vanilla beans, split and seeds scraped 2 cinnamon sticks 2 1/2 cups Arborio rice 1 cup chocolate hazelnut spread (Recommended: Nutella) 1/2 cup flour 1/2 cup plain dried breadcrumbs 8 cups vegetable oil 1/2 teaspoon ground cinnamon Instructions: In a medium saucepan, bring 3 1/2 cups water and butter to a boil; season with a pinch of salt. In a separate medium saucepan, heat the milk, 1 1/2 cups sugar, vanilla bean and seeds, cinnamon sticks over medium-low heat. When the water comes to a boil, add the rice. Cook, stirring occasionally, until most of the water has absorbed into the rice, about 15 minutes. Strain the milk mixture into the rice; cook, stirring often, until the rice is tender, 10 to 15 minutes. Spread the cooked rice on a large rimmed baking sheet to cool; refrigerate at least 2 hours and up to overnight. Place the hazelnut spread in a pastry bag. On a wax paper-lined plate, pipe the spread into 12 (1-inch) morsels. Transfer plate to freezer; freeze until hazelnut spread is solid, about 1 hour.
Using a 1/2-cup measure, form the cool rice into balls; insert a portion of the frozen hazelnut spread into each ball. Repeat with remaining rice and hazelnut spread.
In a large bowl, whisk together 1/2 cup flour and 1/2 cup water until smooth (should be the consistency of buttermilk). Place the breadcrumbs in a shallow dish. Dip each rice ball into the batter, shaking off the excess; roll in the breadcrumbs. Repeat with the remaining rice balls.
In a Dutch oven or other large pot, heat the oil to 350 degrees F. Use a slotted spoon to lower the rice balls into the hot oil in batches of 2 to 4 arancini (being careful not to crowd the pan). Fry the arancini, turning occasionally, until golden, 3 to 5 minutes. Place arancini on a paper towel-lined plate to drain. In a small bowl, stir together the remaining 1/4 cup sugar with 1 teaspoon ground cinnamon. Roll warm arancini in cinnamon sugar. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 46212,"Roast Turkey with Tarragon-Shallot Butter One 10- to 12-pound turkey Kosher salt and freshly ground black pepper 1 stick (8 tablespoons) unsalted butter, at room temperature 2 tablespoons minced fresh tarragon leaves 1 1/2 teaspoons freshly squeezed lemon juice 1 shallot, minced 3 parsley sprigs 2 lemons, quartered Instructions: Let the turkey sit at room temperature for about 1 hour. Preheat the oven to 400 degrees F. Remove the packet of neck and giblets from the turkey and set aside. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out. Combine the butter, tarragon, lemon juice, shallot, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl with a rubber spatula. Loosen the skin over the turkey breast and push half of the butter mixture under the skin and over the breast meat. Rub the skin with the rest of the butter mixture. Stuff the cavity with the parsley and lemons. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side up on a rack in a roasting pan. Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting, basting with pan drippings every 30 minutes, until an instant-read thermometer inserted in the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes. Discard the parsley and lemons from the cavity before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46213,"Fonduta 1/2 cup whole milk 1/2 cup heavy cream
6 large eggs
1/4 cup mascarpone
1 pound fontina cheese, shredded
1 ounce black truffle, optional
Salami, garlic bread and/or favorite crudites like carrots, celery or radishes Instructions: Heat the milk and heavy cream in a medium saucepan over medium heat, being careful not to scorch the bottom. Beat the eggs in a medium bowl until homogenous, then set aside. When the milk mixture begins to simmer, add 1 ladleful to the eggs and whisk to combine. Repeat with 2 more ladlefuls, making sure to whisk thoroughly between each addition. Pour the egg mixture back into the simmering milk and reduce the heat to low. Cook, whisking, until the mixture thickens and coats the back of a spoon, 5 to 7 minutes. Remove from the heat and whisk in the mascarpone and fontina until melted. Transfer to a serving bowl and shave the truffle on top, if using. Serve with salami, garlic bread or your favorite crudites! ","[Chardonnay, Barolo, Riesling, Gavi]" 46214,"Penn Cove Mussels with Smoked Salmon and Creammm...good 1 tablespoon chopped garlic 1/2 cup dry white wine 1 cup heavy cream 4 pounds mussels 3 ounces smoked salmon Instructions: In a large saucepan over medium high heat, add garlic, wine and cream. Bring to a simmer and cook for 1 minute. Add the mussels and flake in the smoked salmon. Cook, without a lid, for 5 to 6 minutes, or until the mussels are open and the meat is opaque. Serve. Note: Do not boil over high heat as the cream could curdle. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46215,"Strawberry Freezer Jam 2 pounds strawberries, stems removed 11 1/2 ounces sugar 1/2 teaspoon freshly ground black pepper 1.59 ounce package freezer jam fruit pectin Instructions: Place all the ingredients into the bowl of a food processor and pulse until pureed, about 10 to 12 pulses. Make sure there are still small chunks and not completely smooth. Spoon the strawberry mixture into 5 (8-ounce) lidded, plastic containers. Set aside at room temperature for 30 minutes. Store in the freezer for up to a year, or in the refrigerator for up to a week. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 46216,"Chipotle Chili Popovers 3 eggs 1 cup milk 2 tablespoons melted butter 1 cup all purpose flour 1/4 cup cornmeal 1/2 teaspoon salt 1/2 teaspoon ground pepper 3 tablespoons chipotle chili paste 1 tablespoon toasted and ground cumin seed Instructions: Preheated oven 425 degrees. Combine the eggs, milk and butter, beat until smooth. Combine the flour, cornmeal, seasonings, chili and cumin and stir to combine well. Pour the liquid ingredients in and quickly stir to combine and eliminate all lumps. Pour the batter into the muffin tins filling 3 quarters full. Place the popovers into the oven and bake for 35 minutes at the end of the roast=s cooking time and during the rest period, turning the oven up to the desired temperature after you have removed the roast from the oven. Serve immediately. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 46217,"Boozy Peach Arnold Palmer 1 cup Lemonade, recipe follows 1/4 cup sweet tea vodka
1/4 cup peach juice, such as Ceres
Lemon slice, for garnish
1 cup agave nectar 1 cup freshly squeezed lemon juice (including some pulp)
Instructions: Combine the Lemonade, sweet tea vodka and peach juice over ice in a small mason jar and stir. Garnish with a lemon slice. To make the agave simple syrup, combine the agave nectar and 1 cup water in a small saucepan. Bring to a boil and cook, stirring frequently, for 5 to 6 minutes. Remove from the heat and let cool. Measure out 3/4 cup of the agave simple syrup and add to a large pitcher. Add the lemon juice and 5 cups water to the pitcher and mix well. Taste, adding more of the simple syrup if needed. Refrigerate until chilled. (Reserve any additional agave simple syrup for another use.) ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 46218,"Italian Sausage Stuffed Pork Chop 8 ounces unsalted butter 2 ounces extra-virgin olive oil, plus more for searing 1 Vidalia onion, thin julienne 1 cup diced celery 4 cloves garlic, split in 1/2 and sliced paper thin 1 pound sweet Italian sausage, removed from casing 8 ounces baby spinach 1/2 cup croutons 3 cups chicken stock 3 ounces heavy cream 1/2 bunch flat-leaf Italian parsley, chopped 1 1/2 cups grated Parmigiano-Reggiano Kosher salt and freshly ground black pepper 4 (8-ounce) bone-in center cut pork chops, frenched, marinated in extra-virgin olive oil, sliced shallots and Italian herbs Instructions: Stuffing: In large a rondeau or heavy bottomed pot over medium-low heat, add butter and olive oil, then sweat onion, celery and garlic until translucent, about 3 minutes. Add sausage, and allow it to cook through, stirring often. Add spinach and toasted croutons. Mix well then add chicken stock, cream and parsley. Cook until thickens. Add cheese and season with kosher salt and freshly ground black pepper. Allow stuffing to cool. Pork Chops: Preheat oven to 400 degrees F. Make a 1-inch incision with a knife right next to the bone of the pork chop. Work the knife inside the pork chop to make a pocket for the stuffing. With a piping tool or simply with your hands, stuff the pork chop with the stuffing mixture until the pocket is packed well. Season the pork chop with salt and black pepper. Heat a large skillet and add oil. Sear both sides, about 1 minute. Place skillet in oven to roast for about 10 to 12 minutes, turning chops over half way through so as not to burn. Cook pork chop to medium, and the internal temperature registers 165 degrees F on an instant-read thermometer. Anything more than medium may dry out the chop. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 46219,"Roasted Potatoes 6 potatoes, skin removed, cubed Salt and pepper, to taste 1/4 cup chopped flat-leaf parsley 1/2 cup Pecorino Romano 1/4 cup bread crumbs Olive oil Instructions: Season the potatoes with salt and pepper. Cover potatoes with the parsley, cheese, and bread crumbs. Drizzle the olive oil over the potatoes. Bake in a 350 degree oven until brown and tender. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 46220,"Glazed Grapefruit with Ginger 3 grapefruit 6 teaspoons honey 3 tablespoons brown sugar 1 tablespoon crystallized ginger, finely chopped 1/3 cup grated coconut (optional) Instructions: Preheat the broiler. Cut each grapefruit in half and gently separate the sections from the membrane by cutting around each section with a paring knife, keeping the grapefruit intact. Place the grapefruit halves cut side up on a baking sheet. Drizzle 1 teaspoon of honey over each half and sprinkle evenly with the brown sugar. Place grapefruit under broiler and brown well, about 3 minutes. Remove grapefruit and sprinkle with the crystallized ginger and coconut if desired. Serve warm. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 46221,"Mini Pineapple Cakes One 3 1/2-pound pineapple, peeled, cored and cut into 1-inch pieces* (see Cook's Note) 2 tablespoons pineapple juice plus 2/3 cup 1/2 cup packed light brown sugar 2 tablespoons unsalted butter, at room temperature 3 egg whites 2/3 cup water 2/3 cup vegetable oil 1 1/2 teaspoons almond extract One 18.25-ounce box white cake mix (recommended: Betty Crocker Super Moist) Instructions: Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 325 degrees F. Butter and flour a mini Bundt pan.
For the Cakes: Place the pineapple in the bowl of a food processor. Pulse until coarsely chopped. In a 10-inch nonstick skillet, combine the chopped pineapple, 2 tablespoons pineapple juice, sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring occasionally. Cook until the liquid evaporates and the mixture begins to brown, about 10 to 15 minutes. Spoon the pineapple mixture into the prepared pan.
In a large mixing bowl, combine the egg whites, water, vegetable oil, almond extract, cake mix, and 2/3 cup pineapple juice. Using an electric hand mixer, beat the mixture on medium speed for 2 minutes. Pour the batter over the cooked pineapple. Bake for 28 to 30 minutes until the cakes begin to pull away from the sides of the pan and the tops are golden. Allow the cakes to cool for 15 minutes. Place a piece of parchment paper on top of the cakes. Put a baking sheet, upside-down, on top of the parchment paper. Flip both pans over and allow the cakes to cool completely while still in the Bundt pan, about 1 hour. Unmold the cakes and place on individual serving plates.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 46222,"Boeuf Bourguignon 3 pounds boneless beef chuck, cut into 1-inch pieces 1 bottle dry red wine, preferably Burgundy or Cotes du Rhone 1/4 cup coarsely ground black pepper Salt 1/2 cup all-purpose flour 1/4 pound applewood smoked thick-sliced bacon, cut crosswise into 1/4-inch slices 1/2 cup sherry wine, preferably Manzanilla One 4-inch piece celery 4 fresh parsley stems 4 fresh thyme sprigs 2 dried bay leaves 5 tablespoons unsalted butter 3 cloves garlic, finely chopped 2 carrots, cut into 1/4-inch slices 2 onions, finely chopped 1 tablespoon tomato paste 1 pound pearl onions Freshly ground black pepper 1 pound cremini mushrooms, quartered 1/4 cup chopped fresh parsley, for garnish Accompaniment: 2 pounds roasted fingerling potatoes Instructions: For the beef: Place the beef into a large nonreactive bowl and add the wine. Wrap tightly with plastic wrap and let marinate overnight in the fridge. Drain the beef in a colander with a bowl underneath, reserving the marinade. Place the flour, pepper and some salt in a shallow plate and, working in batches, toss the beef in the flour, shaking off any excess. In a heavy-bottomed pot over medium heat, cook the bacon until the fat has been rendered and the bacon is slightly crispy. Using a slotted spoon, remove the bacon from the pot, leaving the fat in the pot and reserving the cooked bacon. Working in batches, add the coated beef to the pot with the reserved bacon fat and brown on all sides, about 8 minutes per batch. Transfer the beef from the pot to a bowl and repeat with the remaining beef and seasoned flour until all the beef has been browned. Pour off any excess fat in the pot and increase the heat to high. Pour the sherry into the pot and, using a wooden spoon, scrape up the bits on the bottom of the pot. Pour the liquid over the beef. For the bouquet garni: Using kitchen string, tie together the celery, parsley stems, thyme, and bay leaves, making a bouquet garni. For the stew: Melt 3 tablespoons of the butter over medium heat in the same pot used to brown the beef and add the garlic, carrots and onions. Cook until the onions are slightly golden, about 4 minutes. Add the tomato paste and cook, stirring constantly for 1 minute. Add the reserved marinade, beef with juices, cooked bacon and bouquet garni, and bring to a simmer. Cook over medium-low heat, partially covered, until the beef is tender, 2 1/2 to 3 hours. In a large pot, bring salted water to a boil and blanch the pearl onions for 2 minutes. Drain, rinse under cold water, peel and set aside. Melt 1 tablespoon butter in a medium saucepan over high heat until the foam subsides. Saute the onions until brown spots appear. Add 1 3/4 cups water, bring to a simmer and partially cover. Season with salt and pepper. Cook until they are tender, about 20 minutes. Uncover and cook until the liquid is reduced and the onions are glazed, about 10 minutes. Over high heat, melt the remaining tablespoon butter in a large nonstick skillet and saute the mushrooms until they are golden and all the liquid they have released evaporates, 8 to 10 minutes. Season with salt and pepper. Wait until the last 15 minutes of cooking the stew to add the pearl onions and mushrooms, and then cook for the remaining 15 minutes. Remove the bouquet garni and skim the fat from the stew. Season with salt and pepper. Serve stew over roasted fingerling potatoes and garnish with chopped parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 46223,"White Bean Fish Stew 1 tablespoon olive oil 2 ribs celery, diced
1 bulb fennel, top only, coarsely chopped, fronds reserved
1 onion, diced
Kosher salt
Crushed red pepper 2 cloves garlic, smashed
1 1/2 pounds cod fish bones
1/2 cup dry white wine
2 bay leaves
1 small bundle fresh thyme, tied with twine
Olive oil 2 ribs celery, diced
1/2 bulb fennel, diced
1/2 onion, diced
Pinch crushed red pepper
Kosher salt 2 cloves garlic, smashed
1/2 cup dry white wine
One 16-ounce can cannellini beans, drained
One 16-ounce can San Marzano tomatoes
Pinch of saffron
2 cod cheeks
4 shrimp, shelled and deveined
2 calamari, cleaned and cut into rounds
10 mussels, cleaned
Good-quality olive oil, for finishing Pinch of fennel pollen
4 slices crusty bread, grilled with olive oil
Instructions: For the fish stock: Heat a large pot over medium heat and coat with the oil. Add the celery, fennel and onions, and season with salt and crushed red pepper. Cook until soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 1 to 2 minutes more. Add the fish bones, stir, and cook for 3 to 4 minutes. Add the white wine and reduce by half. Add enough cold water to the pot to cover the fish bones by 2 inches, about 10 cups. Sprinkle lightly with salt. Toss in the bay leaves and thyme bundle. Bring to a boil, reduce to a simmer, and cook for 30 minutes. Strain the liquid. For the stew: Coat a Dutch oven with olive oil. Add the celery, fennel, onions, crushed red pepper and salt to taste. Cook over medium heat until the vegetables start to soften, 3 to 4 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the white wine and reduce by half. Add the cannellini beans, tomatoes, fish stock and saffron. Bring to a boil, reduce to a simmer, and cook for 12 to 15 minutes. Add salt to taste. Meanwhile, heat a saute pan over medium-high heat and coat with olive oil. Pat the cod cheeks dry with paper towels and sprinkle with salt. Add the cod to the hot pan and cook until golden and crisp on both sides and three-quarters of the way cooked through. Remove the fish from the pan and reserve. Repeat with the shrimp and calamari. Add the cod, shrimp, calamari and mussels to the simmering fish broth. Turn off the heat and cover, letting the fish gently cook through and the mussels open up, about 3 minutes. Discard any mussels that don't open. To serve, evenly distribute the seafood and vegetables in bowls and top with fish broth. Drizzle with finishing oil, sprinkle with fennel pollen, and top with reserved fennel fronds. Serve with crusty grilled bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 46224,"Red Beans and Rice 1 tablespoon vegetable oil 1 medium onion, chopped 2 ribs celery, chopped 1 green bell pepper, chopped 2 cloves garlic, minced 1/2 pound smoked sausage, cut into 1/4-inch slices 1 tablespoon Neelys Dry Rub 1 teaspoon dried thyme Salt and freshly ground black pepper 2 (12-ounce) cans red beans, drained and rinsed 3 cups chicken stock 2 bay leaves 4 cups chicken stock 2 cups long-grain rice 1 tablespoon vegetable oil Pinch salt Instructions: In a large skillet heat the vegetable oil over medium-high heat. Saute the onion, celery, green bell pepper, and garlic until tender. Add the smoked sausage, Neelys Dry Rub, thyme, salt and pepper. Saute for about 5 minutes then add the red beans, chicken stock and bay leaves. Let simmer uncovered on low for 1 1/2 hours. Stirring occasionally and adding water, if necessary. While the beans are cooking add all the ingredients for the rice to a small saucepan over medium heat. Cover and let cook for 15 minutes. Once the rice is cooked, let stand for 5 minutes. Serve with the red beans. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 46225,"The Bellini Prosecco, a dry Italian sparkling wine 1 teaspoon peach puree, preferably from fresh white peaches Instructions: In a champagne flute, add peach puree and top glass with chilled Prosecco. ",[Prosecco] 46226,"King Kamehameha Mai Tai 2 ounces orange juice 2 ounces pineapple juice
1 1/2 ounces white rum
1/2 ounce amaretto, such as Disaronno
1/2 ounce fresh lime juice 1/2 ounce orgeat syrup 1/4 ounce ginger liqueur, such as Canton Dash nutmeg Ice 1/4 ounce grenadine Fresh pineapple wedges, for garnish Maraschino cherries, for garnish Lime wheels, for garnish Instructions: Add the orange juice, pineapple juice, rum, amaretto, lime juice, orgeat syrup, ginger liqueur and nutmeg to a cocktail shaker filled with ice. Shake vigorously. Serve over the rocks in a tall island-themed glass. Garnish with the grenadine, pineapple wedge, cherry and lime wheel. ","[Maui Blanc, Moscato, Cava, Sauvignon Blanc]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (12 oz) round of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/" 46227,"Orange-Chocolate Bread Pudding 4 cups whole milk 1 1/2 cups sugar, plus more for sprinkling 1 12-ounce can (11/2 cups) frozen orange juice concentrate, thawed 3/4 cup plus 2 tablespoons bourbon 2 large eggs plus 6 egg yolks 12 cups day-old challah bread cubes 4 tablespoons unsalted butter, plus more for greasing 3/4 cup bittersweet chocolate chunks Pinch of salt 3/4 cup heavy cream Instructions: Heat the milk, 1 cup sugar and 1/2 cup orange juice concentrate in a saucepan over medium-low heat until the sugar dissolves, stirring. Cool slightly. (It's OK if the mixture curdles slightly.) Whisk the milk mixture, 2 tablespoons bourbon and the whole eggs and yolks in a large bowl; fold in the bread. Cover and refrigerate until the liquid is absorbed, about 1 hour 30 minutes. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Fold the chocolate chunks into the bread mixture. Spread evenly in the baking dish and sprinkle with sugar. Bake until a knife inserted into the center comes out clean, about 1 hour 20 minutes. Meanwhile, make the sauce: Melt 4 tablespoons butter in a small saucepan over medium heat. Add the remaining 1/2 cup sugar and cook, stirring, until lightly caramelized, 5 to 6 minutes. Whisk in the remaining 1 cup orange juice concentrate, 3/4 cup bourbon and the salt. Cook until thick, 10 to 15 minutes. Stir in the cream and simmer until the sauce coats a spoon, about 10 more minutes. Slice the bread pudding and drizzle with the sauce. ","[Rhone Blends, Port, Tawny Port, Moscato]

" 46228,"Chorizo con Huevos 2 tablespoons oil 1 pound homemade chorizo 1 white onion, chopped 2 Serrano chilies, chopped 8 eggs 1/2 bunch cilantro, leaves chopped 4 flour tortillas 1 avocado mashed 1/2 cup fresh salsa Instructions: Heat the oil in a large heavy skillet, over a medium heat. Fry the chorizo until browned. Drain off any excess oil. Add the onion and cook 2 to 3 minutes, add the chilies.
Beat the eggs until frothy and add to the chorizo. Stir with a fork as you would scrambled eggs.
Fold the cilantro in just before the eggs set. Serve with flour tortillas, fresh salsa, and mashed avocado. ","[Rioja, Tempranillo, Garnacha, Barbera]" 46229,"Pot Sticker Soup 4 cups low-sodium chicken broth 1/4 pound thick-sliced ham, diced 2 tablespoons dry sherry or Chinese rice wine 1 tablespoon sugar 1 1-inch piece ginger, peeled and thinly sliced 4 3-inch strips orange zest Kosher salt and freshly ground pepper 2 scallions, sliced, white and green parts separated 1 cup sliced button mushrooms 2 medium carrots, thinly sliced 2 to 3 napa cabbage leaves, thinly sliced 24 frozen chicken or vegetable pot stickers or dumplings Soy sauce, for drizzling (optional) Instructions: Combine 2 cups water, the broth, ham, sherry, sugar, ginger, orange zest, 1/2 teaspoon salt, and pepper to taste in a large pot. Cover and bring to a boil over high heat. Add the scallion whites, mushrooms and carrots. Reduce the heat and simmer, uncovered, until the carrots are crisp-tender, about 4 minutes. Add the cabbage, dumplings and scallion greens. Cover and cook until the dumplings are soft and heated through, 4 to 5 minutes. Divide the dumplings and soup among bowls. Drizzle with soy sauce, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46230,"Pork-Sweet Potato Quesadillas 1 medium sweet potato 3 tablespoons unsalted butter 1/2 pound ground pork 1 1/2 teaspoons ancho cl powder Kosher salt 2 cloves garlic, minced 1 bunch scallions, chopped 1/2 cup chopped fresh cilantro 4 burrito-size flour tortillas 2 cups shredded Mexican cheese blend (or 1 cup each shredded cheddar and jack cheese) Sliced pickled jalapenos and sour cream, for serving (optional) Instructions: Preheat the oven to 200 degrees F. Pierce the sweet potato a few times with a fork and microwave until soft, 7 to 10 minutes. Let cool slightly, then remove the skin and mash the flesh with a fork; set aside. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the pork, cl powder and 1 teaspoon salt and cook, breaking up the meat, until browned, about 3 minutes. Add the garlic, sweet potato and scallions and cook, stirring, 2 more minutes. Add the cilantro and season with salt. Transfer the mixture to a bowl. Wipe out the skillet; add 1/2 tablespoon butter and melt over medium-high heat. Add a tortilla, spread one-quarter of the pork mixture on one half and top with 1/2 cup cheese. Fold the tortilla over the filling and cook until the quesadilla is golden, 1 to 2 minutes per side. Transfer to a baking sheet and place in the oven to keep warm. Repeat to make 3 more quesadillas. Cut into wedges and serve with pickled jalapenos and sour cream, if desired. ","[Malbec, Tempranillo, Garnacha, Barbera]" 46231,"Scallop Chowder 1/2 pound butter 2 cups diced onions 1/2 pound all-purpose flour 3/4 gallon water 2 cups white wine 1/4 pound clam base 1/2 cup chopped fresh parsley leaves 1/4 cup chopped fresh dill 4 bay leaves 1/3 cup half-and-half, to taste 60 bay scallops Instructions: In heavy-bottomed stockpot large enough to hold entire recipe, melt butter over medium flame. Add onions and saute until translucent, about 5 minutes. Add the flour and stir to make a roux. Cook for 5 minutes over low flame, stirring constantly. Be careful not to allow the roux to brown. Slowly incorporate the water while stirring with a whisk to avoid lumps. Add wine, clam base, parsley, dill, and bay leaves. Simmer for 30 to 45 minutes over low heat. Whisk in desired amount of half-and-half. Add the scallops and slowly poach just until they begin to turn opaque and firm, about 3 minutes. Be careful not to overcook scallops. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46232,"Baked Potato Salad 2 pounds red potatoes, washed 2 ounces canola oil 2 teaspoons kosher salt 8 ounces bacon, cooked and diced 1 cup sour cream 1 bunch green onion, chopped 8 ounces sharp Cheddar cheese, grated 4 ounces butter 2 tablespoons cracked black pepper Instructions: Preheat oven to 350 degrees. In a large bowl toss potatoes in canola oil and kosher salt until well coated. Place potatoes on a sheet pan and bake at 350 degrees until potatoes are tender. While potatoes are baking cook bacon in a small pan until crisp, then drain excess bacon fat and set aside. When potatoes are done and cool enough to work with, cut potatoes in large chunks and place in a large mixing bowl. Add in bacon, sour cream, green onions, Cheddar cheese and butter. Season with salt and black pepper and fold all ingredients together being careful to leave the potatoes chunky. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46233,"Sunny\u2019s Blueberry Thyme Infused Tea 1 pint blueberries 8 to 10 sprigs fresh thyme
Zest and juice of 1 lemon
4 cold brew tea bags
Sugar, honey or any other sweetener
Instructions: In a pitcher, add the blueberries, thyme, lemon zest and lemon juice. Muddle until the blueberries are mashed and everything smells like lemon and thyme. Add the cold brew bags and 6 cups water. Rest in the refrigerator for at least 4 hours, stirring every hour. Strain the tea through a sieve lined with a wet coffee filter or wet paper towels. Sweeten to taste and serve over ice. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 46234,"Cast Iron Pizza Bianca 1 pound frozen bread dough, thawed and risen 1/4 cup garlic-infused olive oil
2/3 cup grated mozzarella
1/3 cup grated Asiago cheese
5 to 6 mozzarella pearls
Kosher salt and freshly ground black pepper 2 teaspoons truffle oil
1/4 cup shaved Parmesan 1/4 cup fresh basil Instructions: Preheat the oven to 500 degrees F. Place a 12-inch cast-iron skillet in the oven to preheat for 20 to 25 minutes. Meanwhile, roll or stretch the dough into a 14-inch circle. Remove the preheated skillet from the oven. Drizzle half the garlic-infused olive oil into the skillet, then carefully transfer the dough to the skillet, pressing it up the edges and letting it sizzle. Brush the remaining olive oil on the dough. Sprinkle the grated mozzarella and Asiago on the dough, then top with the mozzarella pearls. Sprinkle with a pinch of salt and pepper. Bake on the bottom rack of the oven until golden, 12 to 14 minutes. Transfer to a cutting board, then drizzle with the truffle oil, top with shaved Parmesan and lots of fresh basil. Cut into slices and serve. ","[Barolo, Barbaresco, Dolcetto, GSM Blend]" 46235,"Beef and Bean Chili 5 tablespoons vegetable oil 2 pounds beef chuck roast, cut into 3/4-inch cubes Kosher salt and freshly ground pepper 1 large onion, chopped 4 cloves garlic, finely chopped 1 jalapeno pepper, finely chopped (remove seeds for less heat) 3 tablespoons chili powder, plus more to taste 2 teaspoons ground cumin 1 tablespoon tomato paste 1 14.5-ounce can diced tomatoes 3 cups low-sodium beef broth 2 15-ounce cans kidney beans, undrained Instructions: Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over high heat. Season the beef with salt and pepper. Add half the beef to the pot in a single layer and cook, turning, until browned, about 4 minutes. Remove with a slotted spoon to a bowl. Add 1 more tablespoon vegetable oil to the pot and brown the remaining beef; remove to the bowl. Reduce the heat to medium and add the remaining 2 tablespoons vegetable oil. Add the onion and cook, stirring occasionally, until softened and browned, about 5 minutes. Add the garlic and jalapeno and cook, stirring occasionally, until softened, about 2 minutes. Add the chili powder, cumin, 1/2 teaspoon salt and the tomato paste; cook, stirring, until deep red, about 2 minutes. Add the beef and any juices from the bowl, the tomatoes, beef broth and 2 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Cook, stirring and scraping the bottom of the pot occasionally, until the meat is fork-tender, about 1 1/2 hours. Add the beans with their liquid and simmer until the chili is thickened, 20 to 30 minutes. Season with salt, pepper and more chili powder. Top as desired. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 46236,"A.J.'s Christmas Punch Ice (in block form if possible, if not, large chunks) 4 oz. Cointreau 4 oz. brandy 2 oranges, cut into wedges 1 cup frozen cranberries (optional)