Instructions: Bring the orange juice to a simmer in a saucepan. Add the prawns and cook just until the prawns are cooked through, about 3 minutes. Drain the prawns, reserving the orange juice. In a saute pan, add 1/4 cup of the sugar and the pineapple and cook over high heat for 30 seconds. Add the reserved orange juice and vanilla bean and cook for 3 minutes, until sugar is dissolved. Remove from the heat and let steep while you prepare the vinaigrette. Whisk together the sherry vinegar, vanilla sugar, and Worcestershire sauce. Add in 2 tablespoons of the pineapple liquid. Slowly whisk in the olive oil. Season, to taste, with salt and pepper. Place the greens on a platter. Remove the pineapple from the liquid and place on the greens. Top with the poached prawns. Drizzle with the vinaigrette. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 30004,"Rotini with Chicken Marsala Ragout 6 boneless, skinless chicken thighs (about 1 1/2 pounds) Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 pound sliced white button mushrooms
1 medium sweet onion, chopped
3 tablespoons all-purpose flour
1 garlic clove, minced
1 cup dry Marsala
1 cup chicken broth
1 pound rotini pasta 1 tablespoon chopped fresh flat-leaf parsley
Grated Parmesan or pecorino, for serving Instructions: Pat the chicken thighs dry and season with 1 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon of the oil a large skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown on both sides, about 8 minutes total; transfer to a plate (the chicken will not be cooked through). Add the remaining tablespoon oil and then add the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms release their liquid and turn golden brown along the edges, about 8 minutes. Add the onions and continue to cook until the onions are softened, about 5 minutes. Sprinkle the flour and garlic over the vegetables and cook, stirring, 1 minute. Add the Marsala and bring to a simmer. Simmer until the Marsala reduces slightly, about 3 minutes. Add the chicken broth and bring to a simmer. Return the chicken and any collected juices to the skillet, cover, reduce the heat to medium low and cook until the chicken is cooked through and tender, about 30 minutes. Bring a large pot of salted water to a boil. When the chicken is cooked, transfer the thighs to a cutting board and increase the heat under the sauce to medium high. Boil until slightly thickened, about 6 minutes. Meanwhile, coarsely shred the chicken using 2 forks. Return the shredded chicken to the skillet and keep warm. Cook the rotini in the boiling water according to the package directions. Serve the rotini topped with the chicken ragout. Sprinkle with parsley and serve with the grated Parmesan or pecorino. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 30005,"Panzanella 1 1/2 pounds ripe tomatoes (about 3) 1 shallot, minced 4 cloves garlic, minced 1/3 cup extra-virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon kosher salt Freshly ground black pepper 10 ounces stale country-style bread, torn into large pieces 1 cup fresh basil leaves Instructions: Core the tomatoes and, if large, cut them into chunks; if small, halve or quarter them. Toss them gently with the shallot, garlic, oil, vinegar, 1 tablespoon salt, and pepper. Set aside until the tomatoes are very juicy, about 10 minutes. Fill a large bowl with ice water. Add the bread and set aside until soft, no more than 5 minutes. Using your hands, scoop the bread from the water, squeeze out as much water as possible, and rub it through your fingers into the tomatoes. Tear the basil over the salad and toss gently. (The bread salad can be served now or set aside at room temperature for a couple of hours.) Cook's Note It's easy to dry fresh bread. Tear it into chunks and microwave for 1 to 2 minutes. Or place the chunked bread on a baking sheet in a 250 degrees oven for a few minutes. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 30006,"Cream Cheese Flan 1 cup granulated sugar 1/4 cup water 1 (14-ounce) can sweetened condensed milk 1 (8-ounce) package cream cheese, softened 5 eggs 1 teaspoon vanilla extract 1 (12-ounce) can evaporated milk Instructions: Position rack in center of oven and preheat to 350 degrees F. Arrange 8 (6-ounce) oven-safe custard or dessert cups in a large roasting pan. Stir sugar and water in a small saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring until liquid is a deep golden brown, brushing down sides of saucepan with a wet pastry brush to prevent sugar from crystallizing, about 12 minutes. Quickly pour syrup into prepared cups. In a blender, combine condensed milk, cream cheese, eggs, and vanilla. Blend until smooth, about 30 seconds. Transfer to an 8-cup measuring cup or large bowl. Whisk in evaporated milk. Divide custard equally among prepared cups. Transfer roasting pan to oven. Pour enough water into roasting pan to come halfway up the sides of the custard cups. Bake until sides are firmly set and only the very center of custards jiggle slightly when cups are gently shaken, about 45 minutes (custards will firm up as they cool). Remove cups from pan, cover tightly with aluminum foil, and refrigerate until cold, at least 4 hours and up to 24 hours. Run small sharp knife around sides of custards. Invert each cup onto a dessert plate, shaking gently to release custard from cups. Drizzle caramel sauce over custard. Serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30007,"Pesto Pizza with Feta and Artichokes 2 teaspoons sugar 1 packet (2 1/4 teaspoons) active dry yeast
3 tablespoons extra-virgin olive oil, plus more for drizzling 4 cups all-purpose flour, plus more as needed
1 1/2 teaspoons kosher salt
3 cups loosely packed fresh basil leaves 1/4 cup pine nuts
2 cloves garlic, crushed and peeled
6 cups loosely packed baby arugula
5 tablespoons extra-virgin olive oil, plus more for brushing
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
4 ounces bacon or pancetta, chopped
1 1/2 cups shredded low-moisture mozzarella
1 cup crumbled feta
1 cup sliced marinated artichoke hearts
1/4 cup pickled jalapeno slices plus 1 tablespoon brine from the jar
Instructions: For the dough: Mix the sugar and yeast in 1 1/2 cups warm water (100 to 110 degrees F). Let sit until foamy, 3 to 5 minutes. Stir in the olive oil. In a mixer fitted with the paddle attachment, combine the yeast mixture with the flour and salt and mix on low until smooth. Switch to the dough hook and knead on medium, adding a little more flour or water if needed, until the dough forms a loose, sticky ball around the hook. Increase the speed to medium-high and knead until the dough is soft, smooth and springy, 2 to 3 minutes. Put the dough in a large bowl, drizzle with olive oil and turn to coat. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours. For the topping: Meanwhile, in a food processor, combine the basil, pine nuts, garlic and 3 cups of the arugula. Process to make a chunky paste. Add 1/4 cup olive oil and process until smooth. Add the Parmesan and pulse just until incorporated. Season lightly with salt and pepper. In a medium skillet, cook the bacon until crisp. Drain on paper towels. When the dough has risen, preheat the oven to 500 degrees F with a baking stone on the bottom rack. Punch down the dough. Brush an 18-by-13-inch rimmed half-sheet pan liberally with olive oil. Transfer the dough to the pan and press it all the way into the corners (it helps to cover the dough with a sheet of plastic wrap while pressing so the dough doesn't stick to your fingers). Bake on the preheated stone until the dough has puffed and just begins to color, 8 to 10 minutes. Remove the dough from the oven, loosen from the baking sheet with a metal spatula and brush lightly with olive oil. (The crust can be baked ahead to this point and topped and finished in the oven later, if desired.) Spread the pesto on the dough almost to the edges. Top with the mozzarella, feta, artichokes, cooked bacon and jalapeno slices. Bake on the top rack until the cheese is browned and crusty, about 8 minutes more. In a large bowl, toss the remaining 3 cups arugula with the remaining tablespoon olive oil and the jalapeno brine. Season with salt and pepper and scatter over the pizza. Cut into squares to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 30008,"Curried Tofu Vegetable Skewers 2 cups white wine 1 cup yellow curry paste 2 cups olive oil 1 organic firm tofu, cut into strips 1 red bell pepper, diced into 2-inch pieces 1 red onion, diced into 2-inch pieces 1/2 baby shiitake mushrooms, cleaned, stems discarded 1 Japanese eggplant diced into 2-inch pieces Instructions: Mix white wine and curry paste, while mixing slowly add oil to emulsify. Skewer the rest of the ingredients and marinate in curry marinade, let sit 1 hour to overnight. Grill until all vegetables are cooked. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 30009,"Guava Bbq Ribs 1 rack baby back ribs Creole seasoning 1 (12-ounce) can tomato sauce 1/2 cup guava jelly 1 lemon, juiced 1 tablespoon black strap molasses 2 tablespoons brown sugar 1 cup sangria Instructions: Preheat the grill. Season the ribs with the Creole seasoning, to taste. To make the sauce, in a medium pot over medium heat, add the tomato sauce with 1 teaspoon of Creole seasoning. Add the guava jelly, lemon juice, molasses, brown sugar, and sangria. Mix well. Cook for 15 minutes. Put the ribs on the grill. Brush the ribs with the sauce and grill for 10 minutes, then baste ribs again and turn them over. Baste this side as well and grill for 15 minutes. Continue to baste and turn until desired temperature is reached. ","[Sangiovese, Tempranillo, Garnacha, Zinfandel]" 30010,"Olive Paste 10 ounces pitted Kalamata or green olives 4 cloves garlic, chopped 2 1/4 cups olive oil 1 tablespoon lemon juice Salt and pepper Instructions: In a food processor process olives with garlic until chopped. Add olive oil, lemon juice, 1/2 teaspoon salt and puree again. Transfer to a jar, cover with oil and keep refrigerated or frozen for a couple of weeks. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 30011,"Christmas Wreath Salad 2 bunches curly kale, stemmed and cut into small pieces 1 tablespoon fresh lemon juice 1 cup dried cranberries
1 cup pine nuts, toasted
One 24-ounce jar pickled red peppers, 1 pepper piece reserved for the bow, the remaining peppers sliced 1/4 inch thick 1 fennel bulb, sliced 1/8 inch thick
1 cup extra-virgin olive oil 1/2 cup freshly grated Parmesan 2 tablespoons fresh lemon juice 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper 1 clove garlic, minced
Instructions: For the salad: In a large bowl, massage the kale with the lemon juice for about 2 minutes until the color has darkened and the leaves feel soft. Add the cranberries, pine nuts, sliced red pepper and fennel and toss to combine. For the dressing: In a small bowl, add the oil, Parmesan, lemon juice, salt, pepper and garlic and whisk for 1 minute. Dress the salad with about a quarter of the dressing and toss to coat. Pour the remaining dressing into a small round jar or cup. Place the jar of dressing in the center of a large round platter. Arrange the salad mixture around the jar to form a wreath shape. To create a bow for the wreath, cut two 1/4-inch strips from the reserved red pepper for the ribbons and set aside. Lay the remaining bell pepper piece in front of you horizontally. Cut out 2 rectangles, each with a curved piece of pepper on one side, and a square from the middle. Arrange the rectangles with the curved parts on the outside and the square in the middle. Tuck the reserved strips underneath to make ribbons hanging down. Add a small ladle or spoon to serve the dressing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 30012,"Linguine with Lobster and Vodka Cream Sauce 2 cups all-purpose flour 2 eggs plus 4 egg yolks 1/3 cup loosely packed tarragon leaves, finely chopped Kosher salt
1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil
1 shallot, minced
Kosher salt 4 cloves garlic, minced
1/2 teaspoon crushed red pepper
1/2 cup vodka
Two 14-ounce cans no-salt-added diced tomatoes
1/4 cup loosely packed tarragon leaves, chopped, plus small leaves for garnish
3 fresh basil leaves, chopped
1 lemon, zested
1/2 cup heavy cream
1 tablespoon extra-virgin olive oil Two 6-ounce lobster tails, chopped into 1-inch pieces
Kosher salt
1/2 lemon
Instructions: For the pasta dough: Create a mound of flour on a clean, flat work surface. Using your fingers, make a well in the center of the mound. Pour the eggs and egg yolks into the well; add the tarragon and 1 tablespoon water. Using a fork, whisk the eggs while incorporating the flour from the inside of the mound, working outward until the flour and eggs are combined. With the palms of your hands, knead the dough. If the dough seems dry and shaggy, dampen your hands with water and knead until the dough is moist but not wet. If it feels wet, add flour, 1 teaspoon at a time. Knead the dough until smooth and elastic, about 10 minutes. Wrap the dough in plastic wrap and allow to rest at room temperature for 30 minutes. For the vodka cream sauce: Meanwhile, heat the butter and oil in a medium saucepan over medium heat until the butter is melted. Add the shallot, sprinkle with salt, and cook until softened, 5 to 7 minutes. Add the garlic and crushed red pepper and cook until fragrant but not burned, 1 to 2 minutes. Remove the pan from the heat before carefully adding the vodka and tomatoes. Then put the pan back over medium-high heat and simmer until the alcohol has evaporated, 5 to 7 minutes. Stir in the tarragon, basil and lemon zest. Then lower the heat to medium-low and add the heavy cream; cook for 3 to 5 minutes, until the sauce thickens. Cover and keep warm over low heat. To make the linguine, remove the dough from the plastic wrap. Cut the dough into equal quarters and roll each into a small, thick log. Use your hands or a rolling pin to flatten the logs of dough. Feed one piece of dough through a pasta roller set to the widest setting. Fold the dough into thirds and continue to rolling, adjusting the setting to achieve desired thickness. Cover with a thin towel and repeat with the remaining dough logs. Cut the sheets into the preferred noodle length. Switch the pasta roller to a linguine cutter. Feed each sheet through the cutter. Flour the noodles and then separate them, or hang them to dry to prevent sticking. Repeat with all of the pasta sheets. Bring a large pot of salted water to a boil over medium-high heat. Add the fresh pasta and cook until al dente, about 3 minutes. Remove the pasta and transfer to the pan with the sauce. Turn off the heat and gently stir just to coat the noodles. For the lobster: Heat the oil in a heavy medium skillet over medium-high heat. Add the lobster pieces, sprinkle with salt and cook until the lobster is cooked through, 3 to 5 minutes. Squeeze the lemon over the lobster. Transfer the pasta to serving bowls, cover with a spoonful of sauce and top with the cooked lobster. Garnish with tarragon leaves and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 30013,"Mushroom, Goat Cheese And Truffle Oil Panini 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 cloves garlic, finely chopped 3 tablespoons fresh thyme, chopped 1 pound mixed mushrooms, such as button, cremini, shiitake or oyster 1/2 pound fresh goat cheese, or other soft fresh cheese 2 tablespoons truffle oil*, optional 1 small focaccia loaf 1 small bunch arugula Instructions: Heat 2 tablespoons olive oil in a saute pan over medium-high heat. Add the garlic and 2 tablespoons thyme and cook for 1 minute. Add the mushrooms and cook, stirring frequently, until they are browned and soft, about 10 minutes. Remove from the heat and let them cool for about 15 minutes. Put the mushrooms into a food processor and pulse a few times until they are finely chopped. (Alternately, you can chop them on a board with a knife.) Scrape them into a bowl. Crumble in the goat cheese and add the remaining thyme. Pour in the truffle oil, if using, and mix well to combine. Cut the focaccia into 4 pieces, slice them horizontally, and drizzle with some olive oil. On the bottoms place 1/4 of the mushroom mixture and top with some arugula. Put the tops on and gently press each sandwich to flatten it slightly. Drizzle some more olive oil over the tops. Place each sandwich on a preheated panini press and grill until the bread is toasted and the cheese begins to melt, about 5 minutes. Alternately, preheat a dry cast iron or non stick pan. Place the sandwich in the pan and weight it down with another pan or a clean brick wrapped in foil. Grill 5 minutes, turn the sandwich over, re-weight it, and grill for another 5 minutes. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 30014,"Sun-Dried Tomato Puree 12 dried sun-dried tomatoes Water to cover 2 garlic cloves 1/2 cup extra virgin olive oil Salt and pepper 2 dozen small oil or salt-cured black olives, pitted and chopped Anchovies, minced or anchovy paste Capers, drained and roughly chopped Dried or fresh herbs like thyme, rosemary or basil Instructions: Cover dried tomatoes with water and bring to a simmer. Turn off heat. Let cool down in liquid to plump up tomatoes. Drain well and set in food processor with garlic and olive oil Puree until you have a smooth mixture but one which still has texture. Season to taste with salt and pepper. Incorporate additions if you wish, or leave that to last minute. Store as is (or incorporate additions) in the freezer or transfer to a jar and cover the top with a film of olive oil. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 30015,"Cream of Wild Mushroom Soup 5 ounces fresh shiitake mushrooms 5 ounces fresh portobello mushrooms 5 ounces fresh cremini (or porcini) mushrooms 1 tablespoon good olive oil 1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided 1 cup chopped yellow onion 1 carrot, chopped 1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided Kosher salt Freshly ground black pepper 2 cups chopped leeks, white and light green parts (2 leeks) 1/4 cup all-purpose flour 1 cup dry white wine 1 cup half-and-half 1 cup heavy cream 1/2 cup minced fresh flat-leaf parsley Instructions: Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 30016,"Raspberry Chocolate Shakes 1 cup fresh raspberries or frozen raspberries, thawed and drained 3 scoops chocolate frozen yogurt 1/2 cup milk Instructions: In a blender process the berries, frozen yogurt and milk until the mixture is smooth. Serve in a tall glass and garnish with extra berries. ","[Merlot, Cabernet Sauvignon, Pinotage]" 30017,"Sunny's Ham and Cheese Stuffed Chicken Breasts (Chicken Cordon Bleu) 16 thin slices deli ham, chopped 8 ounces shredded Swiss cheese
4 boneless, skinless chicken breasts
1 cup all-purpose flour
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 tablespoons whole-grain mustard
1 teaspoon sweet paprika
2 large eggs, whisked
3 cups panko breadcrumbs
Peanut or vegetable oil, for frying Lemon wedges, for serving Instructions: In a medium bowl, mix the ham and cheese. Gently slice a lengthwise pocket into each chicken breast. Stuff each breast with the ham and cheese mixture and secure with a skewer or a few toothpicks. In a medium shallow bowl, add the flour and season with a pinch of salt and a few grinds of black pepper. In a second medium shallow bowl, add the mustard, paprika, eggs, a pinch of salt and a few grinds of pepper and whisk to combine. In the third medium shallow bowl, add the panko. Run each piece of chicken through these bowls in the order of setting them up: flour, egg then panko. In a large straight-sided pan, add enough oil to just cover the bottom by about 1/4 inch. Heat on medium high and when the oil begins to swirl, add the chicken in batches, placing each piece in the oil away from you so there is less splatter. Add more oil between batches if needed. Cook until the chicken reaches an internal temperature of 160 degrees F, 10 to 15 minutes. Remove to a paper towel-lined plate and season with a pinch of salt and a tiny spritz of lemon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30018,"Greek Potatoes With Lemon Vinaigrette 1 cup extra-virgin olive oil (preferably Greek) 6 tablespoons fresh lemon juice 1 large shallot, quartered 2 cloves garlic, chopped 4 sprigs oregano, leaves only (or 1 tablespoon dried) 1/4 cup fresh parsley leaves, plus 1 tablespoon chopped, for serving
Kosher salt and freshly ground pepper
3 pounds large russet potatoes, cut lengthwise into wedges Instructions: Preheat the oven to 425 degrees F. Put the olive oil, lemon juice, shallot, garlic, oregano and parsley in a food processor; add 1 teaspoon salt, and pepper to taste. Puree until mostly smooth.
Toss the potatoes with 1/2 cup of the prepared vinaigrette in a large bowl and spread in a single layer on a large rimmed baking sheet. (Reserve the remaining vinaigrette.) Roast the potatoes until tender and golden, turning occasionally, 45 minutes to 1 hour. Transfer the potatoes to a platter and drizzle with some of the remaining vinaigrette. Season with salt and garnish with the chopped parsley. Serve with the remaining vinaigrette on the side.
","[Riesling, Vermentino, Sauvignon Blanc, Pinot Grigio]" 30019,"Pork Cubano 2 pounds pork shoulder, cut into 2-to-3-inch cubes 4 cups (1 quart) chicken stock
1 onion, sliced
2 bay leaves
2 cups champagne vinegar
1/4 cup sugar
1/4 cup water
1 teaspoon crushed red chili flakes 2 cloves garlic, minced
2 tablespoons kosher salt
1/2 cucumber, cut into a medium dice
Yellow mustard, as needed
8 ounces sliced Swiss cheese
1 small red onion, thinly sliced
8 ounces sliced deli ham
4 loaves white Cuban bread, halved lengthwise Instructions: Combine the pork, chicken stock, onion and bay leaves in a pressure cooker. Cook on medium heat according to pot instructions for 35 minutes. Follow instructions for release and shred pork the pork. Set aside. Whisk together the vinegar, sugar, water, chili flakes, garlic and salt in a medium bowl. Add the cucumber, toss to combine and let sit for 15 minutes. Scoop out the pickled cucumbers. Build the sandwiches: Preheat the oven to 400 degrees F. Spread mustard on both cut sides of a loaf of bread, top each side with a quarter of the pickled cucumbers. Layer a quarter each of the cheese, onion, ham and pork on the bottom of the loaf and sandwich with the top. Build the remaining sandwiches with the remaining ingredients. Transfer to a baking sheet and bake until the cheese melts. Serve! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 30020,"How to Make Quick and Easy Chicken Fajitas | Sheet Pan Chicken Fajitas 1 tablespoon chili powder Kosher salt and freshly ground black pepper
1 pound baby bell peppers (12 to 15 peppers), halved, stemmed and seeded
1 large yellow onion, halved and thinly sliced 2 tablespoons extra-virgin olive oil 1 1/2 pounds boneless, skinless chicken breast Juice of 1 lime, plus lime wedges, for serving 8 fajita-size flour tortillas, warmed Shredded Monterey Jack cheese, guacamole, hot sauce, salsa and sour cream, for serving Instructions: Preheat the broiler to high. Line a rimmed baking sheet with foil. Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.
Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining cl powder mixture and 1 tablespoon oil.
After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice. Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 30021,"Sauce 2 ounces beef suet 3 tablespoons sugar Several cups water (or half water, half sake) 1/2 cup sake 1/2 cup dark soy sauce 6 eggs Instructions: Cooking at the table: Put the empty sukiyaki pan or large cast-iron skillet over the heat source (or use an electric skillet) at the table. Start to melt suet in the pan over medium heat, using long chopsticks (or a fondue fork) to move it around so the entire pan bottom is well greased. The fat should smoke slightly. Quickly sprinkle about 3 tablespoons of sugar over the bottom and continue moving the fat in the pan (it should not be entirely melted yet.) The sugar will caramelize, turning brown and sticky. At this point, add about 1/4 cup water and 1/4 cup sake. There will be some sputtering ( but this helps entertain guests). Add sake, stir; add dark soy sauce, stir. Cook desired ingredients in pan, adding water (or half water/half sake) to the pan occasionally, as the sauce is reduced. The ingredients should not swim in the sauce; the liquid should just keep the pan bottom covered.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 30022,"Cafe Americano 1 shot espresso coffee Boiling water Steamed milk Raw sugar cube Instructions: Make a shot of espresso coffee and pour it into a 6-ounce cup. Add boiling water into the cup until the coffee reaches the top. Have steamed milk on the side to add, along with a sugar cube. ","[Brunello di Montalcino, Barolo, Rioja]" 30023,"Strawberry-Elderflower Jam 1 1/2 pounds strawberries, hulled and quartered (or chopped if large) 1 cup sugar 2 teaspoons red wine vinegar Pinch of salt 1/3 cup elderflower liqueur Instructions: Combine the strawberries, sugar, vinegar and salt in a medium saucepan or Dutch oven. Toss well and let stand until the strawberries are juicy and the sugar is moistened, about 20 minutes. Add the elderflower liqueur to the pan and bring to a boil over medium-high heat, stirring. Reduce the heat to maintain a simmer; cook, stirring and skimming off any foam, until the juices become glossy, thick and syrupy and the fruit is very soft, 25 to 30 minutes. If the berries are still in large pieces after about 20 minutes, gently mash with a rubber spatula or potato masher. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour. Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, at least 2 hours. Store in the refrigerator for up to 2 weeks. ","[Burgundy, Moscato, Prosecco, Cava]" 30024,"Spicy Summer Squash with Herbs 1 1/2 tablespoons extra-virgin olive oil 3 medium yellow or green summer squash or a mix, diced (about 1 1/2 pounds) 1 small jalapeno, minced (with some seeds) 1 medium onion, diced 1 1/2 teaspoons white wine vinegar Kosher salt and freshly ground black pepper
2 teaspoons finely chopped fresh sage or rosemary 1 large clove garlic, minced 1/4 cup minced fresh chives Instructions: Heat the oil in a large nonstick skillet over medium-high heat. Add the squash, jalapenos, onions, vinegar, 3/4 teaspoon salt and pepper to taste and stir to combine. Cover and cook until the squash starts to brown, stirring twice during cooking, about 6 minutes.
Remove the lid and continue to cook, stirring occasionally, until the squash is nicely browned and tender, another 6 minutes. Add the sage and garlic and cook for 1 minute. Season with salt to taste. Stir in the chives, transfer to a bowl or platter and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 30025,"Gingerbread Cupcakes with Caramelized Mango Buttercream 1 cup water 1 cup granulated sugar 1 (2-inch) piece fresh ginger, peeled and coarsely chopped 1 3/4 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/2 stick unsalted butter, melted 3/4 cup dark brown sugar 2 large eggs 6 tablespoons molasses 3/4 cup water 2 tablespoons unsalted butter 2 cups (1 pound) unsalted butter, at room temperature, cut into small pieces 1 to 2 tablespoons honey 3 ripe mangoes, peeled, pitted and coarsely chopped 6 egg yolks 3/4 cup sugar 1/2 cup light corn syrup 1 tablespoon pure vanilla extract 1/4 cup candied ginger, finely diced Instructions: Bring all the ingredients to a boil in a small saucepan and cook until the sugar has melted and the mixture thickens slightly. Remove from heat and infuse for 30 minutes. Remove ginger just before using. Preheat oven to 350 degrees F. Line 12-muffin tin cups with paper cupcake liners and spray the inside of each liner and the top of the pan with nonstick cooking spray. Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves into a medium bowl.
Whisk together the melted butter, brown sugar, eggs, and molasses in a large bowl until blended. Add some of the water to batter then some of the dry ingredients to the batter. Continue alternating with the water and flour until everything is added and smooth.
Fill each paper liner with 1/3 cup of the batter, about 1/4-inch below the top of the liner.
Place into preheated oven and bake just until the tops feel firm and a toothpick inserted into the center come out clean, about 15 to 18 minutes. Remove from the oven and brush the tops liberally with some of the ginger syrup.
Allow cupcakes to cool prior to frosting. Heat 2 tablespoons of butter in large saute pan over high heat. Add the honey and the mangoes and cook until caramelized and soft. Transfer to a food processor and process until smooth. Pass mixture through a medium mesh strainer into a bowl.
In the bowl of a stand mixer fitted with a wire whip attachment, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.
In a nonstick saucepan, combine the sugar and corn syrup. Place over medium-high heat and bring to a full rolling boil without stirring and cook until it reaches soft-ball stage (238 to 242 degrees F) on a candy thermometer. Immediately pour the mixture into a buttered measuring cup to halt the cooking.
Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.
Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and slowly add the mango puree. Continue beating until combined.
Frost each gingerbread cupcake with the caramelized mango buttercream and sprinkle with the candied ginger. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 30026,"Nutella and Toast 1 loaf bread, any bread 1 container Nutella spread, store bought Instructions: Slice the bread and toast in oven or toaster. Spread desired amount of Nutella spread and serve while toast are still warm. ","[Chardonnay, Moscato, Riesling]" 30027,"Espresso Chocolate Cake 2 sticks (1 cup) unsalted butter, softened, plus additional for the pans 2 2/3 cups all-purpose flour, plus additional for the pans
3 cups packed brown sugar
4 large eggs
2 tablespoons instant espresso 1 cup baking cocoa
1 tablespoon baking soda
1/2 teaspoon salt
1 1/3 cups sour cream
2 cups (4 sticks) unsalted butter 1 pound vegetable shortening
2 tablespoons clear vanilla extract 10 cups confectioners' sugar
Instructions: For the cake: Preheat the oven to 350 degrees F. Butter and flour three 8-inch round cake pans, then line with parchment paper and butter the parchment. Set aside. Using an electric mixer, beat together the brown sugar and butter in a mixing bowl. Add the eggs one at a time, beating well after each addition, then beat on high speed until light and fluffy. In a small bowl, combine the instant espresso with just enough water to make a paste (approximately 1/4 cup); stir until the espresso has dissolved. Combine the flour, cocoa, baking soda and salt in a large bowl. Turn the mixer to low speed and add the flour mixture in parts, alternating with the sour cream. Mix in the dissolved espresso. Stir in 1 cup boiling water until just blended. Divide the batter among the prepared pans and bake until a tester inserted in the middle comes out clean, about 35 minutes. Let the cakes cool in the pans for 15 minutes, then turn them out onto racks and allow to cool completely. For the vanilla buttercream: Beat the butter and shortening with an electric mixer until fluffy, then slowly add the vanilla. Add in the confectioners' sugar 1 cup at a time, then turn the mixer to medium-high speed and beat for 5 minutes more. To assemble: Level off the top of each cake layer with a serrated knife. Smear about 1 tablespoon buttercream on a cake plate to help secure the cake, then top with one of the cake layers. Add approximately 1 cup buttercream and spread it evenly around the top. Add a second cake layer and another cup of buttercream, again spreading all around to cover the top of the cake. Add the final cake layer. Working with small amounts of buttercream, cover the sides and top of the cake. Add interesting patterns with buttercream combs, or texture the outer part with a spatula. Serve immediately or cover to keep fresh. ","[Pinot Noir, Barolo, Syrah, Tempranillo]" 30028,"Raspberry Orange Pineapple Fruit Fusion 17 ounces crushed ice 1 1/2 ounces raspberries 1 1/2 ounces pineapple chunks 1/2 orange, sectioned and frozen 1/2 ounce orange juice concentrate 1/2 ounce raspberry juice Fusion Boosters (ginseng, bee pollen, multivitimin, ginko biloba, lecithin, and/or soy protein) Instructions: Blend 10 to 15 seconds, use a spatula to remove the thick and creamy smoothie from the blender.; ","[Chardonnay, Moscato, Sauvignon Blanc, Riesling]" 30029,"Quinoa Pilaf 2 tablespoons fat (recommended: butter, olive oil, or vegetable oil) 1/2 onion or 1 shallot, diced 1 cup quinoa 2 cups liquid (recommended: water, broth, stock, etc.) Fresh herbs, spices, or seasonings Salt and freshly ground black pepper, to taste Quinoa Pilaf Variations, recipes follow Instructions: Heat the fat in a heavy-bottomed saucepan over medium-high heat. Saute the onion until translucent and fragrant. Add the quinoa and stir to coat. Add the liquid and bring to a simmer for about 20 minutes, until the liquid is absorbed and the quinoa is tender. Combine with the herbs, spices, or seasonings and season with salt, and pepper, to taste. Quinoa Pilaf Variations: Coconut-Lime Quinoa: Cook the quinoa in 1 cup coconut milk and 1 cup chicken broth. Season the quinoa with fresh lime zest and lime juice. Mediterranean Quinoa: When the quinoa has finished cooking, add chopped fresh parsley, diced tomatoes, kalamata olives, fresh lemon juice and zest. Top with feta cheese. Lemon-Thyme Quinoa: Cook the quinoa in 1/4 cup lemon juice and 1 3/4 cups chicken broth. Season the quinoa with chopped fresh thyme leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 30030,"Peanut Butter Nanaimo Bar (Canada) 1/2 cup (1 stick) unsalted butter 1/4 cup sugar 1/3 cup cocoa 1 large egg, beaten 1 3/4 cups graham cracker crumbs 1 cup shredded sweetened coconut 1/2 cup finely chopped blanched almonds 1/3 cup unsalted butter, softened 1/3 cup peanut butter 1/2 cup confectioners' sugar 4 ounces semi-sweet chocolate, chopped 2 tablespoons unsalted butter Instructions: Line an 8 by 8-inch baking pan or casserole with aluminum foil, with long flaps hanging over each edge. For the cookie: Put the butter in a heatproof medium bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer over medium-low heat. Set the bowl over, but not touching, the water. Once the butter is melted, add the sugar and cocoa, and stir to combine. Add the egg and cook, stirring constantly with a whisk, until warm to the touch and slightly thickened (it should be about the consistency of hot fudge), about 6 minutes. Remove from the heat and stir in graham crumbs, coconut and nuts. Press the dough firmly into the prepared pan. (Save the pan of water for melting the chocolate.) For the filling: Beat the butter, peanut butter and confectioners' sugar together in a medium bowl with an electric mixer until light. Spread over the cookie and freeze while you prepare the chocolate glaze. For the glaze: Put the chocolate and butter in a medium heatproof bowl, and set over the barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate and butter in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.). When cool but still runny, pour the chocolate layer over the chilled peanut butter layer and carefully smooth out with an offset spatula. Freeze 30 minutes. To serve, remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan using the foil flaps and transfer to a cutting board. Cut into 1-inch squares with a sharp knife. Serve cool or at room temperature. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 30031,"Simple White Bean Caesar with Herb Garlic Bread 1/2 stick unsalted butter, softened 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley 1 tablespoon chopped garlic One 10-ounce baguette, sliced lengthwise and cut in half 1/4 cup mayonnaise 1 tablespoon grated Parmesan 1 tablespoon spicy brown mustard 1 teaspoon Worcestershire sauce Juice of 1 lemon Kosher salt and freshly ground black pepper One 15-ounce can small white beans, drained and rinsed 1 large head romaine lettuce, cleaned and torn into bite-size pieces Instructions: Preheat the oven to 350 degrees F. For the herb garlic bread: In a medium bowl, stir together the butter, basil, parsley and garlic. Spread the herb butter evenly over the cut sides of the bread. Reserve half the garlic bread for another use, such as Round 2 Recipe Garlic Bread Pizza. Place the other pieces onto a baking sheet, buttered-side up, and put it into the oven until the bread is warmed through and browned around the edges, 8 to 10 minutes. For the salad: In a bowl large enough to hold the salad, whisk together the mayonnaise, cheese, mustard, Worcestershire and lemon juice. Season with salt and pepper. Add the beans and toss to coat. Add the lettuce and toss to coat with the dressing. Transfer to a platter or divide the salad evenly among 4 large plates. Serve with a piece of the garlic bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 30032,"Asian Beer Can Chicken with Wok-Fried Bacon Brussels Sprouts and Horseradish Mashed Potatoes Three 12-ounce cans beer, such as Sapporo, Kirin Ichiban or Asahi 1 stick (8 tablespoons) cold unsalted butter, cubed 1 cup Three's BBQ Dry Rub, recipe follows Three 2 1/2- to 3-pound whole chickens 1 lemon, quartered Peels from 2 oranges, cut into 1/2-inch-thick slices 2 cups Orange-Hoisin Glaze, recipe follows Wok-Fried Bacon Brussels Sprouts, recipe follows, for serving Horseradish Mashed Potatoes, recipe follows, for serving 1 cup chili powder 1/2 cup brown sugar
2 tablespoons celery salt
2 tablespoons ground cinnamon
2 tablespoons ground coriander
2 tablespoons Chinese five-spice powder 2 tablespoons dried oregano
1 tablespoon red cl flakes 1 tablespoon yellow curry powder 1 tablespoon garlic powder
1 tablespoon ground nutmeg
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cubed 1 cup brown sugar
2 cups orange juice
10 ounces hoisin
2 cloves garlic, smashed
1 medium white onion, thinly sliced 1 orange, rind peeled (no white pith) and juiced
1 lemon, rind peeled (no white pith) and juiced 1 lime, rind peeled (no white pith) and juiced 1 stalk lemongrass, cut down the middle and bruised using the back of a knife
1 small jalapeno, sliced
1 thumb-size piece fresh ginger, sliced
2 cups canola oil 2 cups brussels sprouts, halved
1 tablespoon bacon fat
1 tablespoon cooked bacon, roughly chopped
1 teaspoon minced ginger
1 clove garlic, minced
1/2 small carrot, thinly sliced or small-diced
1 tablespoon reduced balsamic
1 tablespoon store-bought kimchee
1 tablespoon thinly sliced Thai basil
2 tablespoons freshly grated Parmesan
4 large russet potatoes, peeled and cut into quarters 1 cup heavy whipping cream 2 cloves garlic, smashed 1 sprig rosemary 1 sprig thyme 2 tablespoons creme fraiche or sour cream 2 tablespoons unsalted butter 1 teaspoon horseradish Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 300 degrees F. Pour half the contents of each beer can into a shallow roasting pan, then set the cans upright in the pan. In a medium bowl, toss the butter with the Three's BBQ Dry Rub and set aside. Rinse the chickens and pat dry. Generously rub chickens inside and out with the seasoned butter, being sure to stuff some butter under the skin as well. Put one lemon quarter in each cavity and then slide the chickens over the beer cans. Add the orange peels to the pan. Roast for 1 hour. Pull the pan from the oven and generously ladle the Orange-Hoisin Glaze over the chickens. Return to the oven and cook until the glaze has caramelized and turned a dark golden amber, about 25 minutes. When done, the internal temperature of the thigh meat should register 160 degrees F. Let the chickens rest, lightly tented with foil, for about 15 minutes. Carefully cut out the back bone of each chicken and cut the breast down the center. Serve a half-chicken per person, with Wok-Fried Bacon Brussels Sprouts and Horseradish Mashed Potatoes on the side. Strain the pan drippings and ladle over the chicken prior to serving. In a bowl, mix together the chili powder, brown sugar, celery salt, cinnamon, coriander, five-spice powder, oregano, garlic, cl flakes, curry powder, nutmeg, 4 tablespoons kosher salt and 2 tablespoons black pepper. Store in a sealed container. In a medium saucepot over medium-high heat, melt the butter and brown sugar together. Add the orange juice, hoisin, garlic, onions, orange rind and juice, lemon rind and juice, lime rind and juice, lemongrass, jalapeno and ginger. Bring to a boil, then reduce the heat and simmer for about 20 minutes. In a deep saucepot, heat the oil to 350 degrees F. Fry the brussels sprouts until the edges start to turn golden brown, about 2 minutes. Remove with a spider and drain on paper towels. In a medium wok or saute pan over medium-high heat, add the bacon fat and bacon. Then add the ginger, garlic, carrots and fried brussels sprouts; stir-fry for about 3 minutes. Add the balsamic and kimchee and cook, tossing, until everything is evenly glazed. Turn off the heat and add the basil. Divide into 4 portions and garnish with Parmesan. Fill a large pot with 1 gallon of water. Add the potatoes and bring to a boil. Reduce to a rolling simmer (medium-low heat) and cook until the potatoes are fork tender, about 30 minutes. Meanwhile, combine the whipping cream, garlic, rosemary and thyme and in a small saucepan. Bring to a simmer and cook until the cream is infused, about 10 minutes. Strain and keep warm. Drain the potatoes when they are done and return them to the pot over low heat. Using a potato masher, mash in the infused cream, creme fraiche, butter, horseradish, 1 tablespoon salt and 1 teaspoon pepper until just combined. ","[Sauvignon Blanc, Pinot Grigio, Chianti, Tempranillo]" 30033,"Sausage-Stuffed Zucchini Boats 4 medium zucchini 1 tablespoon extra-virgin olive oil 8 ounces loose sweet Italian sausage
8 ounces loose hot Italian sausage 2 medium vine-ripened tomatoes, chopped 1 small onion, chopped 1 clove garlic, minced Kosher salt and freshly ground pepper
1/2 cup finely grated parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 cup breadcrumbs 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 400 degrees F. Cut the zucchini in half lengthwise and scrape out the flesh so they resemble boats. Place the zucchini boats in a 9-by-13-inch baking dish. Chop the flesh and set aside. Heat the olive oil in a medium skillet over medium-high heat. Add the sweet and hot Italian sausage and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the tomatoes, onion, garlic and chopped zucchini flesh. Season with salt and pepper. Cook, stirring, until the vegetables are softened, about 4 minutes. Combine the parmesan, mozzarella, breadcrumbs and parsley in a medium bowl. Mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over the top. Bake until the zucchini is tender and the topping is golden, 20 to 25 minutes. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 30034,"Tiramisu Icebox Torta 1/2 cup bittersweet chocolate chips 2 teaspoons instant espresso powder
1 pint (2 cups) heavy cream, chilled
8 ounces (about 1 cup) mascarpone, chilled 1/3 cup sugar
2 tablespoons sweet Marsala wine
1/4 teaspoon kosher salt
55 chocolate wafer cookies (about 1 1/2 nine-ounce boxes) Unsweetened cocoa powder, for dusting
Instructions: Combine the chocolate chips and espresso powder in a medium bowl. Place the bowl over a snug-fitting saucepan with 2 inches of simmering water. Cook, stirring often with a rubber spatula, until the chocolate is just melted. Remove from the heat and let cool slightly. In a large bowl, combine the cream, mascarpone, sugar, Marsala and salt. Using a hand-held mixer, beat on high speed until medium-soft peaks form, about 8 minutes. Remove one-third of the whipped cream to the bowl with the cooled chocolate and quickly fold it in with a rubber spatula until fully combined. Line the bottom of a 9-inch springform pan with 11 wafer cookies. Spoon one-third of the white cream over the cookies and spread evenly with an offset spatula. Arrange another layer of cookies, followed by half of the chocolate cream. Repeat the layers. Finish the cake with a final layer of cookies, followed by the remaining white cream -- there will be five layers of cookies, three of white cream and two of chocolate cream. Cover the cake and refrigerate for at least 6 hours or overnight. Serve with a dusting of cocoa powder. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 30035,"Roasted Grape and Ricotta Toasts 3 cups seedless red grapes 2 tablespoons red wine, such as Zinfandel, preferably from California 6 sprigs fresh thyme
2 tablespoons olive oil, preferably from California Kosher salt and freshly ground black pepper
6 thick slices San Francisco sourdough bread
1 1/2 cups ricotta cheese
1 lemon, zested
Sea salt flakes
Instructions: Preheat the oven to 400 degrees F. Toss the grapes with the red wine, thyme, 1 tablespoon of the olive oil and some salt and pepper. Place on a small baking sheet or baking dish. Roast until the grapes are tender, wilted and juicy, about 25 minutes. Heat a grill pan over medium-high heat. Brush the bread slices with the remaining tablespoon of olive oil. Grill on both sides until crisp and lightly charred in some places, 3 to 4 minutes per side. Spread the ricotta evenly on the bread. Top with the roasted grapes and their juices. Sprinkle with lemon zest and flaky salt, then serve. ","[Zinfandel, Barbera, Chianti, Tempranillo]" 30036,"Crisp Atlantic Salmon on Lentils with Moroccan Spiced Tomato Sauce with Harissa, Served with Tzatziki and Grilled Nan Bread 1/2 cup olive oil 1 cups shallots, peeled and chopped 1/4 cup garlic, peeled and chopped Salt and pepper to taste 1 tablespoon harissa 2 beefsteak tomatoes (or 6 plum), chopped 1/2 cup coriander seeds 1/4 cup cumin seed 1/2 cup fennel seed 2 tablespoons cloves 1/4 cup cardamom 5 cups blanched lentils 1/2 cup chicken stock 1 tablespoon butter Salt and pepper Six 7-ounce skin-on boneless fillets Salt Spice blend for seasoning Butter (1/2 teaspoon per fillet) and olive oil for sauteing 1/2 cup olive oil 2 cloves garlic, minced Salt 6 pieces nan bread (or other Mediterranean flat bread) Instructions: Pre-heat the oven to 350 degrees. Pre-heat grill. Heat the olive oil in a saute pan over medium heat, add the shallots and garlic, and season. Saute until the vegetables are translucent, about 5 minutes. Add the harissa and stir. Cook for 3-5 minutes. Add the tomatoes and 4 tablespoons of the spice blend, or to taste. Toast the above in a pre-heated 350 degree oven for five minutes (or on the stove over medium heat). Grind the mixture in a spice or coffee grinder. Coat the salmon. Finish the Sauce: Working in batches, puree the mixture in a food processor, until the liquid is smooth. Set aside until ready to use. Makes enough for at least twelve fillets. Heat saute pan, add stock and lentils and simmer until liquid almost evaporates. Stir in butter, season and serve. Bring two saute pans to high heat, add the olive oil, and when hot, add salmon fillets, skin-side down (do not crowd pan). Shake pans to be sure the fillets are not sticking. Add the butter little bits at a time, shaking the pan to incorporate the butter into the oil. Place pan in oven for 4-5 minutes to roast. Make the tzatziki: 32 ounces yogurt 2 English cucumbers, peeled, seeded and diced 4 cloves of garlic, minced 2 tablespoons fresh dill, chopped 1 tablespoon fresh mint, chopped 3 tablespoons extra virgin olive oil 1 1/2 tablespoons fresh lemon juice Salt and pepper to taste Place yogurt in cheese cloth, tie the end closed with kitchen string and hang it on a rack, above a bowl, in the refrigerator. Allow to drain for two hours or overnight. Discard the liquid in the bowl, and blend the yogurt with the remaining ingredients. Combine oil, garlic and salt. Using a pastry brush, coat the bread lightly with the oil and place on grill. Cook to mark bread, turn to mark other side and serve. To serve: Mound lentils in center of plate. Place salmon fillet on top, skin side up. Surround with sauce. Present with side dishes of tzatziki and nan bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30037,"Giant Pecan-Buckwheat Pancake with Brown Butter Sauce 8 tablespoons unsalted butter 2/3 cup granulated sugar 2 teaspoons cornstarch 1/4 teaspoon kosher salt 2/3 cup milk 2 teaspoons bourbon, whiskey or brandy 3/4 teaspoon vanilla extract 2 cups pecan halves (about 6 ounces) 1 1/2 cups all-purpose flour (see Cook's Note) 1/4 cup buckwheat flour 1/4 cup cornstarch 1/4 cup confectioners' sugar 1 tablespoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon kosher salt 1 1/4 cups milk 2 teaspoons vanilla extract 2 large eggs Confectioners' sugar for serving Instructions: For the sauce: Heat the butter over medium heat in a small saucepan until the milk solids begin to brown and butter smells toasted, about 6 minutes; remove from heat. Pour 6 tablespoons of the butter into a bowl and set aside. To the remaining 2 tablespoons browned butter left in the pan, whisk in the sugar, cornstarch and salt until it forms a thick paste. Add the milk, bourbon and vanilla, whisking until smooth. Return the saucepan to medium heat and cook, stirring often, until the mixture comes to a boil and thickens to the consistency of loose pudding, about 3 minutes. Transfer the sauce to a serving bowl; keep warm. For the pancake: Toast the pecans in a large skillet over medium heat until they smell nutty, about 4 minutes. Transfer the pecans to a cutting board to cool for 5 minutes. Roughly chop enough pecans to measure 1/2 cup and reserve for garnish. Finely chop the remaining pecans (you should have about 1 cup) and reserve for the pancake batter. Whisk the all-purpose and buckwheat flours, the cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a large bowl. Add the 1 cup finely chopped pecans and whisk again to evenly coat. Whisk the reserved 6 tablespoons browned butter, the milk, vanilla and eggs together in another bowl. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated and form a thick batter (it's okay if there are some lumps). Let the batter rest for 5 minutes.
Heat a 12-inch nonstick skillet over medium heat for 5 minutes. Pour all the batter into the skillet, smoothing the top. Cook until bubbles break on the surface of the pancake, and the underside is golden brown, about 6 minutes (reduce heat if pancake is browning too quickly). To flip the pancake neatly, use a spatula to lift the edge of one side of the pancake and carefully slide it, batter side up, onto a large plate. Invert the skillet over the plate then use kitchen towels or oven mitts to carefully invert the plate and skillet together, allowing the pancake to fall back into the pan, cooked side up. Return the skillet to the heat and cook until the second side is golden brown and the pancake is completely cooked through in the middle, about 6 minutes more. Transfer the pancake to a rack and let cool for 5 minutes.
Using a serrated knife, cut the pancake into 8 wedges, placing 2 wedges on each plate. Dust heavily with confectioners' sugar, drizzle with the brown butter sauce and top with reserved roughly chopped pecans.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30038,"Honey Baked Apples with Raisins and Cinnamon 3 1/2 cups apple cider 1/2 cup packed brown sugar, plus 2 tablespoons 1/3 cup honey (preferably 100 percent raw honey from a small producer) 1 teaspoon ground cinnamon 1/8 teaspoon salt Pinch freshly ground pepper 6 unpeeled Braeburn, Golden Delicious or McIntosh apples, halved and cored with a melon baller 1/2 cup golden raisins or currants 1/2 cup dried apricots, julienned 6 whole cloves 2 or 3 star anise pods 2 to 3 cinnamon sticks, optional 1/4 cup apple brandy Instructions: In a medium saucepan, combine the apple cider, brown sugar, honey, cinnamon, salt, and pepper. Bring to a boil, reduce heat, and simmer for about 25 minutes or so, or until mixture is syrupy and reduced to about 2 2/3 cups. Preheat the oven to 350 degrees F. Put the apples, cut side down, in a 12-inch baking pan. Distribute the raisins, apricots, cloves, star anise, and cinnamon sticks, if using, over the apples. Pour the hot syrup over the apples. Cover the pan with aluminum foil. Bake 25 to 30 minutes, or until the apples are almost tender when pierced with the tip of a sharp knife. Remove from the oven, turn the apples over, add the brandy. Baste apples with the apple cider and apple brandy many times, allowing the apples to absorb the flavor. Let the pan stand, covered, for 15 minutes. Serve baked apples with the liquid and dried fruits spooned over them in a bowl. Served with whipped heavy cream or ice cream and a sprinkle of powdered sugar. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 30039,"Lemon Drop Champagne 1 (12-ounce) can lemonade frozen concentrate, thawed 1 bottle extra-dry Champagne 1 1/2 cups sparkling water 1 lemon, thinly sliced 1/3 cup lemon drop candies, crushed Instructions: In a pitcher, stir to combine lemonade concentrate, Champagne, and sparkling water. Using a slice of lemon, moisten the rim of each glass. Dip rim into crushed lemon drop candies. Pour in the Champagne mixture and garnish with sliced lemons. ","[Champagne, Prosecco, Cava]" 30040,"Risotto with Clams 1 tablespoon extra-virgin olive oil 4 ounces pancetta, diced 2 shallots, chopped
2 cloves garlic, chopped
1/4 teaspoon salt
1 cup Arborio rice
1 cup plus 1/2 cup prosecco
2 1/4 cups jarred clam juice or seafood broth
1 pound New Zealand clams, scrubbed
1/2 cup freshly grated Parmesan 2 tablespoons butter, room temperature
12 littleneck clams, shucked and chopped, juice strained 1/4 cup Italian parsley leaves, chopped
2 teaspoons grated lemon zest (2 lemons) Instructions: Heat a Dutch oven over medium heat. Add the olive oil and pancetta and cook, stirring occasionally, until the pancetta is golden brown and crispy, about 5 minutes. Using a slotted spoon, remove the pancetta to a paper-towel-lined plate and reserve. To the pan with the pancetta drippings, add the shallots, garlic and salt. Cook until fragrant, stirring with a wooden spoon, 2 minutes. Stir in the rice and coat with all the flavors of the pan. Toast the rice for 2 minutes. Deglaze with 1 cup of the prosecco and cook, stirring constantly, until the liquid is almost entirely absorbed. Add 1 cup of the clam juice and cook, stirring, until almost completely absorbed, 6 to 8 minutes. Continue adding the clam juice, 1/2 cup at a time, stirring often and allowing each addition to be absorbed before adding the next. Cook until the rice is tender but not mushy, about 20 minutes. Meanwhile, to a small saucepan, add the remaining 1/2 cup prosecco and the New Zealand clams. Cover the pan and place over high heat. Cook, shaking occasionally, until the clams have opened, about 4 minutes. Discard any clams that do not open. Set aside. To finish the risotto, stir in the Parmesan, butter, reserved pancetta and the chopped littleneck clams along with their juice. Cook until the clams are cooked through and the butter and cheese are melted in, an additional 2 minutes. The risotto should have some movement and not be too thick. In a small bowl, mix together the parsley and lemon zest. Stir half of the mixture into the risotto. Using a slotted spoon, scoop the steamed New Zealand clams over the top of the risotto and finish with the remaining parsley mixture. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 30041,"Red Snapper Tacos 1 package store-bought taco shells 1 pound red snapper, catfish or wild striped bass fillets, diced into 3/4-inch cubes 1 tablespoon ancho cl powder 1 canned chipotle pepper, finely minced 1 small bunch fresh cilantro, chopped Few dashes hot sauce Juice of 3 limes Oil, for sauteing Avocado Relish 2 avocados, diced 1 tomato, chopped 1/2 jalapeno, minced 1/2 red onion, minced 1/2 mango, diced Juice of 1 lime Instructions: Place saute pan over medium-high heat, and add a few tablespoons oil for sauteing. Add the fish, then other ingredients one at a time: cl powder, chipotle, cilantro, hot sauce, and lime juice. Remove pan from the heat when cooked through. Make the avocado relish by combining the avocados, tomato, jalapeno, red onions, mango, and lime juice. Fold cooked fish and avocado relish together. Place the taco shells in a warm oven until warm; remove from oven and fill with combined mixture. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 30042,"Grilled Leeks 2 cups white wine 2 cups clam juice 6 cloves garlic, smashed 1 large onion, coarsely chopped 2 tablespoons butter 1 bunch of leeks, outer tough leaves removed, cleaned 1 cup olive oil 4 cloves garlic, coarsely chopped Instructions: Bring white wine, clam juice, garlic, onion and butter to a simmer. Add leeks and braise for 20 minutes, let cool in liquid. Cut lengthwise. Whisk together the olive oil and garlic in a large bowl, and the leeks and let marinate 1 hour. Preheat grill. Grill until golden brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 30043,"Roasted Root and Baby Green Salad 4 baby beets, roasted and split in half 4 baby golden beets, roasted and split in half 4 cipolini onions, roasted and peeled 4 large baby carrots, roasted and split in half 4 American red radishes, roasted and split I half 2 tablespoons beet syrup 2 tablespoons aged balsamic vinegar 2 tablespoons extra virgin olive oil Salt and pepper, to taste 8 cups small mixed salad greens Instructions: Arrange the vegetables to circle the centers of 4 chilled plates. Drizzle the beet syrup to the inside of the vegetables. Whisk the oil and vinegar in a medium mixing bowl. Season to taste with salt and pepper. Toss in the mixed salad greens. Divide the salad in the center of the 4 plates. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 30044,"Tarte Tatin 3 sticks (1 1/2 cups) unsalted butter, chilled 1 3/4 cups all-purpose flour, plus more for sprinkling and dusting (see Cook's Note) Kosher salt 6 Golden Delicious apples (about 2 1/2 pounds) Juice of 1 lemon 1 1/2 cups granulated sugar Vanilla ice cream, for serving Instructions: Line 2 baking sheets with parchment. Coarsely grate 2 sticks (1 cup) of the butter on the large holes of a box grater onto one of the prepared baking sheets. Toss the butter with a sprinkle of flour and arrange the butter in an even layer on the prepared sheet. Freeze until rock solid, about 30 minutes. Whisk together the flour and 1/2 teaspoon salt in a large bowl. Fold in the frozen butter pieces. Slowly drizzle in 1/2 cup ice water, whisking with a fork until small pieces form and the dough just starts to come together, being careful not to overwork it. Turn the dough out onto a floured surface and roll out into a 12-by-1/4-inch-thick circle. Transfer to the other prepared baking sheet and refrigerate until ready to use. Preheat the oven to 375 degrees F. Meanwhile, peel, core and halve the apples. Cut all but one of the apple halves in half again. Put the lemon juice in a large bowl and toss the apple pieces with the lemon juice; set aside. Cut the remaining 1 stick (8 tablespoons) butter into small cubes; set aside. Sprinkle the sugar over the bottom of a large ovenproof skillet and cook over medium heat, stirring frequently, until melted and amber brown, about 6 minutes. Remove the skillet from the heat and whisk in the cubed butter until melted and smooth (the sugar will start to bubble as the butter cools it down). Place the apple half in the center of the skillet rounded-side down. Arrange the remaining apple quarters rounded-side down in a tight circle around the center apple, making sure there is as little space between the apples as possible (any space left between apples will cause the tart to collapse when flipped out of the skillet). Place the pastry round on top and carefully tuck the edges down around the apples. Poke the pastry all over with a fork. Bake until the apples are cooked through and the pastry is golden brown, about 1 hour. Let cool for 5 minutes in the skillet; any longer will cause the caramel to harden and make it very hard to get the tart out of the skillet. Place a serving dish or cake stand upside down on top of the skillet. Using oven mitts, carefully flip the skillet over to invert the tart onto the serving dish. Slice and serve with vanilla ice cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30045,"Beef Noodle Salad Bowls with Peanut Sauce 1 sirloin or rib-eye steak (12 ounces to 1 pound) Kosher salt 3/4 cup ponzu or regular soy sauce, plus more for drizzling 3 tablespoons sesame oil
2 tablespoons olive oil
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
2 teaspoons minced fresh ginger
1 teaspoon hot chili oil
2 cloves garlic, finely minced 8 ounces thin noodles
1/2 cup sliced green onions 1/2 cup chopped fresh cilantro, for serving
1 tablespoon vegetable oil 1 tablespoon curry powder
2 cloves garlic, minced
1 shallot, minced
1-inch piece fresh ginger, minced
1/2 cup coconut milk
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon smooth peanut butter
1/2 teaspoon hot chili oil
Juice of 2 limes
Kosher salt
Instructions: For the beef and dressing: Prepare a grill or grill pan for medium-high heat. Season both sides of the steak with salt. Grill until medium rare, about 4 minutes per side. Set aside. To make the dressing, combine the ponzu (or soy sauce), sesame oil, olive oil, vinegar, brown sugar, ginger, hot chili oil and garlic in a bowl. Mix to combine, then taste and adjust the flavors/seasonings. When the steak is cool enough, place in a large resealable plastic bag. Add 3 tablespoons of the dressing. Seal the bag tightly and place in the fridge until needed. Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and place in a bowl. Pour the remaining dressing over the top and toss to combine. Finally, toss in the green onions. Cover the bowl with plastic wrap and refrigerate for at least a couple of hours or until cool. You can make the steak and noodles well in advance of when you want to serve them. For the peanut sauce: Heat the vegetable oil in a small pot over low heat. Add the curry powder, garlic, shallot and ginger and cook until the aromatics soften, about 5 minutes. Scrape into a blender and add the coconut milk, soy sauce, brown sugar, peanut butter, hot chili oil, lime juice and a pinch of salt. Blend, adding hot water as needed a little at a time to thin it and make it smooth. To serve, slice the steak against the grain into thin strips. Drizzle a little ponzu (or soy sauce) over the noodles, just to give them a little flavor boost, throw in the chopped cilantro and toss to combine. Serve the strips of beef over a mound of noodles, or throw it all into a bowl together. Put some of the peanut sauce into small bowls and serve on the side--to be poured over when you eat. ","[Chardonnay, Pinot Noir, GSM (Grenache, Syrah, Mourvdre), Tempranillo]" 30046,"Campari Squeeze Ice cubes 2 shots Campari 2 splashes red grapefruit juice 2 splashes club soda 2 orange peels Instructions: Fill a cocktail shaker with ice. Add the Campari and red grapefruit and shake. Pour into 2 glasses filled with ice. Top off with some club soda and garnish with an orange peel. Serve. ","[Sangiovese, Barbera, Dolcetto]" 30047,"Best Basic White Rice 2 cups long-grain white rice 1 tablespoon unsalted butter 1 1/2 teaspoons olive oil 1 teaspoon salt 4 cups chicken broth, homemade or canned low-sodium broth Instructions: Place the rice in a large saucepan with the butter, olive oil, and salt, and chicken broth (or water). Bring to a boil, uncovered, and cook until you see holes forming that tunnel down into the rice forming on the surface, about 15 minutes.Reduce the heat to the lowest setting and cover the saucepan. Cook for 20 minutes, then fluff and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 30048,"Turkey Fennel Sausage Patties 2 tablespoons garlic olive oil, divided 1 medium shallot, finely chopped 1 pound ground dark meat turkey 1 1/2 teaspoons ground fennel 2 teaspoons red pepper flakes Kosher salt and freshly ground black pepper Instructions: In a 12-inch nonstick skillet over moderate heat, heat 1 tablespoon oil until hot but not smoking. Cook the shallot, stirring occasionally, until soft, 3 to 4 minutes. Let cool. In a medium bowl, combine the turkey, fennel and red pepper flakes. Sprinkle with salt and pepper and mix well. Using moist hands, form the turkey into 2-inch patties, making 12 total. In a 12-inch nonstick skillet over moderate heat, heat 1/2 tablespoon oil until hot but not smoking. Working in 2 batches, cook 6 patties until golden brown, turning once, 6 to 8 minutes total. Repeat with the remaining patties. Serve immediately. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 30049,"Beef Braciole 3/4 cup plain breadcrumbs 3/4 cup freshly grated Parmesan, plus more for serving 1/4 cup chopped fresh parsley leaves 2 tablespoons chopped fresh basil, plus 2 whole sprigs of basil Kosher salt and freshly ground black pepper 7 tablespoons extra-virgin olive oil 5 cloves garlic 1 1/2 pounds beef top sirloin steaks, cut into twelve 1/4-inch-thick slices, then pounded as thin as possible 12 slices prosciutto 3/4 cup red wine, such as Pinot noir One 28-ounce can crushed tomatoes 1/4 teaspoon crushed red pepper flakes Instructions: Whisk together the breadcrumbs, Parmesan, parsley, chopped basil and 1/2 teaspoon of pepper in a medium bowl. Add 4 tablespoons of the olive oil to a small bowl. Grate 3 cloves of garlic into the olive oil and whisk to combine. Pour the olive oil mixture into the breadcrumb mixture and fluff with a fork until the mixture is evenly combined and resembles wet sand. Arrange one slice of beef on a clean work surface. Top with 1 slice of prosciutto, folding if necessary to fit the slice of meat. Top the prosciutto with 2 tablespoons of the breadcrumb mixture and press slightly to compact it. Fold in the side edges of the beef about a 1/4 inch. Starting from the bottom, roll up the beef like a jelly roll, creating a cylinder. Secure the opening with 2 toothpicks. Place the finished roll on a rimmed baking sheet and continue the process with the remaining meat, prosciutto and breadcrumb mixture. Once all the meat is rolled, season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add the remaining 3 tablespoons of olive oil to a large high-sided pan and heat over medium. Once the oil is shimmering add the beef rolls, in batches, being sure not to overcrowd the pan. Brown on both sides, about 2 minutes. Remove to the rimmed baking sheet and brown the remaining rolls. Once all the rolls have been browned and removed from the pan, add the red wine. Cook, scraping up any brown bits from the bottom of the pan, until the harsh alcohol smell burns off and the wine slightly reduces, about 2 minutes. Next, add the tomatoes, basil sprigs, red pepper flakes, 1/4 teaspoon salt and the remaining 2 cloves of garlic. Stir to combine. Add 1/2 cup water to the can of tomatoes and swirl it around to clean any residual tomato from the sides of the can. Add the tomato water to the pan. Bring the mixture to a simmer, then add the rolls back to the pan and turn the heat down to low. Baste the meat in the tomato sauce, cover the pan and cook on low, basting the meat 2 to 3 times during the cooking process, until the meat is very tender, 1 hour 45 minutes to 2 hours. To serve, remove the toothpicks from the rolls and serve topped with red sauce and freshly grated Parmesan. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 30050,"Catfish Sticks 1 1/2 cups ketchup 2 tablespoons horseradish 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon hot sauce (recommended: Frank's Red Hot) 1 clove garlic, minced Vegetable oil, for frying 1 1/2 cups buttermilk 2 eggs 2 tablespoons cayenne pepper 1 tablespoon salt 1 1/2 teaspoons freshly ground black pepper 2 catfish fillets (about 1 1/4 pounds), cut into roughly 2 1/2 by 1-inch strips 1 cup all-purpose flour 1 cup bread crumbs 1/2 tablespoon sugar Instructions: To make the sauce: Mix all ingredients in a bowl and refrigerate until serving. When ready to fry, fill a large heavy pot with enough oil to measure 1 1/2 inches up the side of the pan and heat to 350 degrees F. To make the catfish sticks: In a measuring glass, mix together buttermilk, eggs, cayenne, salt and pepper. Pour into a large plastic bag, then add the catfish. Seal, removing as much air as possible, and refrigerate for 10 minutes. Meanwhile place flour in a shallow bowl. Combine the bread crumbs with sugar and place in another shallow bowl. Remove fish from the buttermilk mixture and coat lightly with flour. Place strips back in the buttermilk and then dredge in the bread crumb mixture. Fry strips in batches for about 3 minutes on each side or until golden brown. Drain on a paper towel-lined plate. Serve catfish sticks with dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30051,"Modus Mandarita 3/4 cup sugar 1/3 cup strained pineapple juice 2/3 cup brine from Pickled Fresno Chiles, plus pickled chiles for serving Coarse salt, for rimming the glasses 8 ounces silver tequila, preferably Peligroso 3 ounces (6 tablespoons) fresh lime juice, plus lime wedges for serving (optional) 4 ounces (8 tablespoons) Modus Mandarina IPA or other citrus-based beer 2/3 cup champagne vinegar 1/4 cup sugar 1 teaspoon salt 1 cup sliced and seeded fresh Fresno chiles Instructions: In a small bowl, mix the sugar and 3/4 cup water to make a simple syrup. Stir until dissolved. Combine with the pineapple juice and pickle liquid. Rim 4 tumblers with coarse salt and set aside. Shake the tequila, pineapple juice mixture and lime juice together with ice. Strain over fresh crushed ice into the prepared tumblers. Top each glass with 1 ounce (2 tablespoons) beer. Serve with sliced pickled chiles and lime wedges, if using. In a medium saucepan over medium-high heat, bring the vinegar, sugar and salt to a boil. Put the chiles in a heatproof container, pour the pickling liquid on top and let cool to room temperature, about 1 hour. Cover and store in the fridge for up to 1 month. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Hefeweizen]" 30052,"Bean, Cauliflower and Cheese Burritos 2 tablespoons olive oil 1/2 cup finely chopped white onion 1 head purple or white cauliflower, finely chopped Salt and freshly ground black pepper 1 tablespoon chopped fresh oregano 8 flour tortillas 1 cup Chorizo Refried Beans, recipe follows 1/2 cup shredded Oaxaca cheese or Monterey Jack 6 ounces raw pork chorizo 1/2 medium white onion, finely chopped Two 15.2-ounce cans refried pinto beans Instructions: Heat the oil in a large heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 3 minutes. Add the cauliflower and saute until tender, about 5 minutes. Season with salt and pepper. Add the oregano. Turn the heat off and reserve. Heat a large heavy griddle. Working in batches, heat the tortillas one at a time until they are soft and pliable, about 1 minute per side. Add 2 tablespoons of warm Chorizo Refried Beans to the center of the tortilla, spreading outward to the sides. Add 1 tablespoon of the sauteed cauliflower mixture. Add 1 tablespoon of cheese. Fold in the edges and roll to form a burrito. Return to the griddle just for the cheese to melt, about 10 seconds. Serve warm. Heat a medium saute pan on medium heat. Add the chorizo and cook until golden in color, about 6 minutes. Remove the chorizo to a drain on a plate lined with some paper towels. Add the onions to the pan with the chorizo fat. Saute until the onions are translucent, about 4 minutes. Return the chorizo to the pan. Add the refried beans to the mixture. Continue cooking for about 5 minutes. Turn the heat off and reserve for tostadas and burritos. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 30053,"Honey Mustard Pretzel-Coated Chicken Fingers 10 ounces raw boneless skinless lean chicken breast, cut into 8 strips 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup and 2 tablespoons honey mustard, plus more, for optional dipping 1/4 cup fat-free liquid egg substitute 20 standard-sized (not mini) hard salted thin pretzel twists 1 tablespoon and 1 teaspoon granulated sugar Instructions: Preheat the oven to 375 degrees F. Season chicken strips with salt and pepper. Set aside. In a large bowl, combine honey mustard with egg substitute and whisk well. Submerge the chicken and set aside to marinate for at least 5 minutes. Meanwhile, place pretzels in sealable plastic bag, seal, and finely crush through the bag with a meat mallet or other heavy utensil. Add sugar, reseal, and shake to mix. Spread the mixture out on a large plate or in a large dish. Set aside. Spray a baking sheet with nonstick spray. Using tongs, transfer chicken strips to the pretzel-sugar mixture and thoroughly coat. Then transfer them to the baking sheet. (Discard excess mustard-egg mixture.) Mist the tops of the strips with nonstick spray. Bake in the oven for about 20 minutes, flipping chicken halfway through baking, until the chicken is cooked through. Eat and enjoy! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 30054,"Pappardelle with Mixed Wild Mushrooms 9 - 11 ounces mushrooms (I would probably buy around 14 ounces of mushrooms, as you have to trim a bit off) 3 tablespoons olive oil 1 clove of garlic, finely chopped 1 - 2 small dried red chillies, pounded or very finely chopped salt and freshly ground black pepper juice of 1/2 lemon 1 pound pappardelle a small handful of grated Parmesan cheese 1 handfully of fresh flat-leaf parsley, roughly chopped 2 ounces unsalted butter Instructions: Brush off any dirt from the mushrooms with a pastry brush or a dish towel. Slice the mushrooms thinly, but tear girolles, chanterelles and blewits in half. Put the olive oil in a very hot frying pan and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor). Continue to fry fast for 4-5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season to taste. Meanwhile cook the pasta in boiling salted water until al dente. Add to the mushrooms, with the Parmesan, parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 30055,"Roasted Squash Puree 1 butternut squash 1 tablespoon butter, more to taste Kosher salt and freshly ground black pepper Instructions: Heat the oven to 400 degrees F/200 degrees C.
Halve the squash lengthwise and lay, face-down on a baking sheet. Bake until the flesh of the squash is completely soft, about 30 minutes. Remove and scoop the flesh into a bowl. Mash with butter to taste. Season with salt and pepper. Serve. ","[Chardonnay, Riesling, Gewrztraminer]" 30056,"A Salad with Crunch and Substance: Bean and Vegetable Tostadas Vegetable oil, for frying 4 (6-inch) corn tortillas 2 pinches coarse salt 1 (14-ounce) can spicy vegetarian refried beans (vegetarian beans contain no lard) 1 cup shredded smoked Cheddar, Monterey Jack, or pepper Jack 1 heart Romaine lettuce or 1/2 head of iceberg lettuce, shredded 2 small plum tomatoes, diced 1 small white skinned onion, finely chopped 2 tablespoons (a palm full) chopped cilantro or parsley Instructions: Heat 1/8 to 1/4-inch oil over medium-high heat. Fry tortillas 30 seconds on each side to light golden, 1 tortilla at a time. Drain tortillas on brown paper sack. Season with a little coarse salt while hot. Heat beans in microwave or small pan over moderate heat. Spread hot beans on tortillas and top with a handful of shredded smoked Cheddar or Jack cheese. Top cheese with shredded lettuce, diced tomato bits, and chopped onion. Garnish tostadas with chopped fresh cilantro or parsley and serve. ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 30057,"Herbed Garlic Bread 1 stick butter (1/2 cup), at room temperature 2 garlic cloves, mashed to a paste with a pinch of salt and extra-virgin olive oil 2 tablespoons chopped parsley leaves 2 tablespoons chopped fresh basil leaves Kosher salt and freshly ground black pepper 1 loaf crusty baguette Extra-virgin olive oil Instructions: Preheat oven to 350 degrees F. For the bread, stir together the butter, mashed garlic, and herbs in a small bowl and season with salt and pepper. Tear open the loaf of bread lengthwise, spread the herb-garlic mixture over both halves and sprinkle with a little olive oil. Bake for 15 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 30058,"Oven-Dried Tomatoes 2 pounds ripe plum tomatoes, cored and cut in half lengthwise 1 1/2 teaspoons kosher salt Extra-virgin olive oil 4 to 5 sprigs fresh herbs, such as thyme, rosemary, oregano, or marjoram Instructions: Preheat oven to 250 degrees F. Lay the tomatoes in a single layer on a sheet pan and sprinkle with the salt. Cook the tomatoes for 5 to 6 hours or until dried and slightly shriveled, but still plump.
If not using immediately, store tomatoes in a sealed container in the refrigerator, for 3 to 4 days; or layered in a container with herbs and covered with olive oil. Store, covered in the refrigerator for up to 2 weeks. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 30059,"Timballo Genovese 2 tablespoons olive oil One 1-pound piece beef eye of round
2 teaspoons kosher salt 3 pounds sweet onion (about 6 onions), such as Vidalia, thinly sliced
2 cloves garlic, smashed and peeled
1 carrot, finely diced
1 stalk celery, finely diced
1/4 cup tomato paste
1 cup sweet Marsala wine
One 4-inch Parmesan cheese rind
2 tablespoons unsalted butter
3 tablespoons whole milk 2 tablespoons torn white bread
1 large egg, at room temperature
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
8 ounces ground beef chuck
1 tablespoon olive oil 1/2 cup diced bacon
1 cup frozen peas, thawed
1/4 teaspoon kosher salt
Kosher salt 18 ounces (500 grams) egg tagliolini pasta
3 cups freshly grated Parmesan cheese 8 ounces smoked provolone cheese or smoked mozzarella, diced
Instructions: For the sauce: Heat a large Dutch oven over medium-high heat. Add the oil. Season the meat evenly with 1/2 teaspoon salt and add to the hot pan. Cook until the meat is deep brown on the first side, about 4 minutes. Flip and continue to cook until deep, dark brown, an additional 3 minutes on each side. Remove the meat to a plate. Reduce the heat to medium and add the onions and an additional 1/2 teaspoon salt. Stir with a wooden spoon, scraping up all the bits from the bottom and coating the onions in the oil from the pan. Cook the onions, stirring often, until deep golden brown, 25 to 30 minutes. Add the garlic, carrots and celery and cook until fragrant and soft, another 2 minutes. Clear a little space in the pan so you can see the bottom. Add the tomato paste to that spot and toast the paste, stirring often, until deep red, about 2 minutes. Stir the paste into the vegetables and deglaze with the Marsala. Simmer for 3 minutes to reduce slightly. Place the meat back into the pan and add 3 cups water to cover three-quarters of the way. Nestle the Parmesan rind into the sauce. Reduce the heat to maintain a gentle simmer. Cover with a lid just slightly ajar and simmer, stirring occasionally to prevent sticking, until slightly reduced and the onions are practically melted into the sauce, about 2 1/2 hours. Season with the remaining 1 teaspoon salt. Remove the piece of meat and the cheese rind. Discard the rind and save the beef for another use. Using a handheld immersion blender, pulse the sauce to even out the consistency. Stir in the butter until combined. Remove 1 1/2 cups of the sauce and reserve for the assembly. For the meatballs: Preheat the broiler to high. Mix together the milk, bread and egg with a fork in a medium bowl and let the mixture sit for 5 minutes to thicken. Stir in the Parmesan, oregano and salt. Using your hands, mix in the beef until just combined. With damp hands, scoop 1/2-teaspoon mounds and roll into uniform balls. Place on a rimmed baking sheet. Broil until browned, about 7 minutes. Set aside. Reduce the oven temperature to 350 degrees F. For the filling: Heat a small skillet over medium heat. Add the oil and bacon and cook, stirring often, until the bacon is crispy and browned, about 5 minutes. Pour off all but 1 tablespoon of the fat. Stir in the peas and salt and remove from the heat. For the assembly: Bring a large pot of water to a boil. Season well with salt. Add the pasta and cook for 2 minutes. Using tongs, remove the pasta from the water and add directly to the sauce in the Dutch oven. Sprinkle the bare pasta with 1 1/2 cups Parmesan and toss well with the sauce. Add 1/2 cup pasta water to loosen slightly and help the sauce coat the pasta, if needed. Using the tongs, place half of the sauced pasta in the bottom of a springform pan. Spread 1/2 cup of the reserved sauce on top of the pasta. Sprinkle with the smoked provolone. Follow with the pea mixture, then the meatballs. Sprinkle the meatballs with 1/2 cup Parmesan. Press down slightly to pack. Top with the remaining pasta and 1 cup reserved sauce. Press gently to compress. Top the pasta with the remaining 1 cup Parmesan. Place on a rimmed baking sheet and bake until golden brown on top, 50 to 60 minutes. Allow the timbale to rest for 30 minutes before running a knife around the edge and unmolding. Slice with a thin, sharp knife to serve. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 30060,"Black Grape Sorbet 4 cups black California seedless grapes, rinsed 1/4 cup sugar 1/2 teaspoon lemon zest 1 tablespoon fresh lemon juice 1 tablespoon vodka (optional, but helps make sorbet smooth) Instructions: Puree grapes, sugar, lemon zest and juice in blender until mixture is smooth. Place mixture in a saucepan and bring to boil over high heat. Let boil 30 seconds, then remove from heat. Strain puree through fine strainer and discard solids. Stir vodka into puree. Let mixture chill in refrigerator, then place in an ice cream freezer according to manufacturer instructions or freeze in a shallow pan, stirring every 10-15 minutes until frozen. Nutritional analysis per serving: Calories 163; Protein 1 g; Fat 1 g; Calories from Fat 5 %; Carbohydrates 41 g; Cholesterol 0 mg; Fiber 1.6 g; Sodium 3 mg. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 30061,"Fried Chicken 2 fryer chickens, cut up, or a mix of 12 chicken thighs and legs 4 1/4 cups buttermilk
5 cups all-purpose flour, plus more if needed 3 tablespoons seasoned salt, such as Lawry's
2 teaspoons cayenne pepper, or to taste, optional 2 teaspoons paprika
2 teaspoons black pepper
2 teaspoons dried thyme
1/4 cup milk, plus more if needed Canola or vegetable oil, for frying Instructions: Thoroughly rinse the chicken, then cover all the pieces with 4 cups of the buttermilk in a large bowl. Cover and soak in the fridge overnight, or up to 24 hours. My mom always did it this way. When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take off the chill. In the meantime, preheat the oven to 350 degrees F. To mix up the breading, place the flour, seasoned salt, cayenne if using (extra if you like heat), paprika, black pepper and thyme in a very large bowl and stir together well. In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour mixture and, with a pastry cutter or fork, gradually mix until there are little lumps throughout. This will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to the bowl in order to make it slightly lumpy. Heat 1 1/2 inches of oil in a deep skillet or Dutch oven over medium-high heat until a deep-fry thermometer inserted in the oil reaches 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate. Add the chicken to the oil three or four pieces at a time. Make sure they aren't sticking together, then cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again and cook 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn. Keep in mind that we'll finish cooking the chicken in the oven, and it will continue to brown. Place the fried pieces on a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, bake the chicken for 15 minutes to finish the cooking process. Sometimes I'll cut into the thicker part of one of the larger pieces, just to make sure the chicken is cooked through. If any pink (juice or meat) is visible, the chicken needs to continue cooking in the oven. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, GSM]" 30062,"Orange-Spiced Mini-Muffins 1 medium orange 1/2 cup dates, cut up 1/2 cup pecans, coarsely chopped 2 tablespoons melted butter 1/2 cup orange juice 1 cup sugar 1 egg, beaten 2 cups sifted flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt Instructions: Preheat oven to 350 degrees F. Cut whole, unpeeled orange into 8 sections and chop in a food processor. Add the chopped oranges to the dates, nuts, melted butter, orange juice, sugar, and egg. Sift the dry ingredients together and then stir into the wet ingredients until just blended. Pour into paper-cup lined mini-muffin tins, filling them 3/4 full. Bake for 25 to 30 minutes, until puffed and firm in the center. Cool before serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 30063,"Balsamic Glazed Chicken Breast 3 tablespoons vegetable oil 1 stick butter 12 (6-ounce) boneless skinless chicken breasts 1 Spanish onion, thinly sliced 4 cloves garlic, chopped 2 pints cherry tomatoes, quartered 6 tablespoons balsamic vinegar 2 cups red wine 2 teaspoons salt Freshly ground black pepper 3 tablespoons parsley, chopped for garnish Instructions: Preheat the oven to 350 degrees F. Put the vegetable oil and butter into a large skillet and place over high heat. Once the butter and oil are bubbling, add the chicken breasts to the skillet 4 at a time. Sear on each side until the chicken is golden, about 1 minute per side. Remove to a large baking dish. Repeat with the remaining breasts and set aside. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 30064,"Rabbit Cacciatora 1 (3 1/2 pound) rabbit 1 tablespoon vinegar 2 tablespoons salt 3/4 teaspoon powdered cloves Clarified butter 2 tablespoons olive oil 2 cloves garlic, finely chopped Salt, to taste Black pepper, to taste 1 1/4 cups (1/2-inch pieces) spring onions 1 green pepper, cubed 1 small celery heart, finely sliced 1 tablespoon parsley, finely chopped plus more for garnish, roughly chopped 1 teaspoon dried basil 1 bay leaf 1 1/2 tablespoons tomato paste 1/2 cup dry red wine 1/4 cup dry sherry 1 pound baby carrots 1 tablespoon sugar 1 tablespoon butter 2 tablespoons water Instructions: Place rabbit in bowl with enough water to cover. Add vinegar, salt and 1/2 teaspoon powdered cloves. Marinate for 2 hours. Drain and dry rabbit thoroughly. Cut rabbit into 6 pieces (2 haunches, 2 shoulders and saddle cut in 2). Heat enough butter in large skillet to coat bottom, then add olive oil. Add garlic and fry. Add rabbit pieces and brown. Season with salt and pepper. Add spring onions, green pepper and celery, stirring to combine all ingredients. Stir in parsley, remaining cloves, basil and bay leaf. Mix together tomato paste, wine and sherry. Add to pan and stir well. Season with salt and pepper. Cover and let simmer for 1 1/4 hours. When done, remove bay leaf and season again. Place in decorative casserole to serve. Cook carrots with sugar, butter and water until caramelized and add to casserole. Garnish with remaining parsley. ","[Barolo, Barbaresco, Chianti, Rioja]" 30065,"Mini Fishcakes with Dijon Caper Mayonnaise 8 ounces boneless hake fillets, minced 1/4 cup bread crumbs, plus 3/4 cup for coating 1/4 chopped parsley, plus more for garnish 1/4 cup mayonnaise 1 teaspoon ground coriander 2 shallots, finely chopped 2 teaspoons Dijon mustard 1 (6-ounce) can water-packed white meat tuna, drained 1 egg, lightly beaten Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Vegetable oil, for frying Dijon Caper Mayonnaise, recipe follows 1/4 cup mayonnaise 1 tablespoon chopped parsley leaves 1 tablespoon capers, drained 1 shallot, finely chopped 1 teaspoon Dijon mustard
1 small lemon, juiced Freshly ground black pepper Instructions: In a large bowl, mix together hake, 1/4 cup bread crumbs, 1/4 cup parsley, mayonnaise, coriander, shallots, mustard, tuna and egg. Season with salt and pepper. Sprinkle remaining bread crumbs on a baking sheet.
Form mixture into patties roughly 1 1/2 inches thick and 2 inches in diameter, using about 1/4 cup of the mixture per patty. Coat each fishcake with the bread crumbs and set aside.
Heat a large skillet over medium-high heat with enough vegetable oil to coat the bottom and cook the fishcakes until browned on both sides, about 3 minutes per side, in batches as needed.
Garnish with Dijon Caper Mayonnaise and chopped parsley. In a medium bowl, mix all the ingredients together until smooth. Refrigerate until ready to use.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 30066,"Grilled Pita Triangles 2 whole-wheat pita breads 1 1/2 teaspoons olive oil Salt Instructions: Preheat a grill pan or skillet over a medium-high flame. Brush both sides of each pita with olive oil. Heat 1 pita at a time in the grill pan or skillet, for about 2 minutes on each side, until it is nicely marked. Cut each pita into 6 wedges. Sprinkle with salt, to taste, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 30067,"Cheesy Baked Tortellini Olive oil 2 cups marinara sauce 1/3 cup mascarpone cheese 1/4 cup chopped fresh Italian parsley leaves 2 teaspoons chopped fresh thyme leaves 1 pound purchased cheese tortellini 2 ounces thinly sliced smoked mozzarella 1/4 cup freshly grated Parmesan Instructions: Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish. Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 30068,"Roast Broccolini and Beans 2 bundles broccolini, trim off ends 1 pound string beans, trimmed 3 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Instructions: Heat the oven to 425 degrees F. Arrange broccolini and beans on a cookie sheet. Coat the vegetables in oil and season with salt and pepper. Roast 15 to 18 minutes, until nutty and crispy at edges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 30069,"Coconut Cream Stuffed French Toast One 2-pound loaf challah bread Coconut Cream Cheese Filling, recipe follows French Toast Batter, recipe follows 2 to 4 teaspoons canola oil 1/2 cup raspberry puree 1 cup strawberries, diced 4 bananas 1/2 cup granulated sugar 1/2 cup shredded coconut Serving suggestions: ground cinnamon, confectioners' sugar and maple syrup 8 ounces cream cheese, at room temperature 1/4 cup mascarpone, at room temperature 1 cup shredded coconut 1/4 cup honey 1/2 teaspoon coconut extract 1/2 teaspoon vanilla extract 6 eggs 1 1/4 cups whole milk 1/4 cup heavy cream 1/4 cup brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract 1/2 teaspoon ground nutmeg Instructions: Cut the bread into 5 thick slices, each about 2-inches thick. Split the top of each slice open in the middle, creating a pocket. Stuff each pocket with 1/2 cup of the Coconut Cream Cheese Filling. Dip each piece of stuffed toast into the French Toast Batter, coating completely. Add 2 teaspoons of the oil to a pan set over medium heat. Place some pieces of the toast into the hot pan and cook until brown on both sides and heated through in the middle, 3 to 4 minutes per side. Repeat for the remaining toast, adding more oil as needed to the pan. Transfer the raspberry puree to a squeeze bottle. Drizzle some raspberry puree in a circle on each serving plate. Sprinkle some strawberries on top. Cut the French toast slices in half on the bias and shingle 2 halves on each serving plate. Cut the bananas in half lengthwise and then split in half again widthwise. Place the bananas cut-side up on a sheet tray. Sprinkle the bananas with the granulated sugar to coat. Using the torch, melt the sugar until golden in color. Carefully place 3 pieces of banana on each plate next to the French toast. Sprinkle the coconut on the plates, then dust each with cinnamon and confectioners' sugar and serve with maple syrup. In a large mixing bowl, using an electric mixer, whisk together the cream cheese and mascarpone. Add in the shredded coconut, honey, coconut extract and vanilla extract, and mix until combined. Crack the eggs into a large mixing bowl and beat with a wire whisk. Add the milk, cream, brown sugar, cinnamon, almond extract, vanilla extract and nutmeg, and mix together until combined. Refrigerate until needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 30070,"Cranberry Pistachio Biscotti 1/4 cup extra virgin olive oil 3/4 cup sugar 2 teaspoons vanilla extract 1 teaspoon almond extract, optional 2 eggs 1 3/4 cup all-purpose flour 1/4 teaspoon salt 1 teaspoon baking powder 3/4 cup dried cranberries 1 cup unsalted pistachios Instructions: Preheat oven to 325 degrees. Mix together olive oil and sugar. Add vanilla and almond extract, if using, and eggs. Beat until well blended. In a separate bowl, mix together flour, salt, and baking powder. With the motor of an electric mixer running, slowly incorporate the dry ingredients into the egg mixture. Fold in the cranberries and pistachios. The dough will be sticky. Wet hands and turn the dough out onto a work surface. Shape into 2 logs 2 by 12 by 1 1/2. Bake in the center of the oven for 35 minutes or until light brown. Remove from the oven, cool slightly, and cut the logs on the bias. Place the cookies on a baking sheet and bake in a 250-degree oven for 8 minutes on each side or until dry. ","[Chardonnay, Sauvignon Blanc, Vermentino, Chianti]" 30071,"Pink Lemonade Gelatin Shots 3 tablespoons powdered unflavored gelatin 3/4 cup superfine or light brown sugar
10 large lemons
2 tablespoons cranberry juice cocktail
1 cup vodka or water Instructions: Bring 1/2 cup water to a boil in a small saucepan over medium-high heat. Remove from the heat and add the gelatin, then whisk until fully dissolved. Add the sugar and whisk until fully dissolved. Let sit for 5 minutes. Meanwhile, split each lemon in half lengthwise. Gently remove the pulp from the rinds to a small bowl, being careful not to tear the rinds; reserve the rinds. Mash the pulp until the lemon juice releases. Strain through a fine-mesh sieve and reserve 1 cup fresh juice. Discard the pulp. Mix the lemon juice, cranberry juice and sugar-gelatin mixture in a large pitcher until combined. Add the vodka. Place the lemon rind halves on a rimmed baking sheet and fill each with the gelatin mixture. Chill until fully set and the gelatin does not stick to your finger if you touch it, about 8 hours and up to overnight. To serve, cut each lemon half into 3 slices. ","[Prosecco, Moscato, Vinho Verde, Cava]" 30072,"Gruyere and Cheddar Frico with Arugula Salad 5 ounces sharp Cheddar, finely grated 5 ounces Gruyere cheese, finely grated 1 tablespoon all-purpose flour 2 teaspoons fresh thyme leaves Arugula Salad, recipe below 4 teaspoons fresh lemon juice 1 small shallot, finely chopped 1 teaspoon Dijon mustard 1 teaspoon honey 1/4 cup extra-virgin olive oil Salt
Freshly ground black pepper 2 cups arugula Instructions: In a medium bowl, toss together both cheeses and the flour. Heat a large nonstick skillet over a low to medium flame and sprinkle 1 1/2 tablespoons of the cheese mixture onto the pan to form a 4-inch circle. Sprinkle some thyme over the cheese and cook until the cheese is somewhat melted but not firm. Using a spatula, turn the cheese over and cook until firm and golden. Transfer the frico to a paper towel, then quickly drape over a large rolling pin until completely cooled, to form a shell shape.
To serve, remove from pin and top each frico with arugula salad. In a small bowl, whisk together lemon juice, shallots, mustard, and honey. Whisk in the olive oil and add salt and pepper, to taste. Lightly dress arugula leaves with the vinaigrette. ","[Chardonnay, Riesling, Pinot Gris, Sparkling wine]

" 30073,"Jelly Doughnuts 4 tablespoons instant yeast 1 cup lukewarm water 1/2 cup sugar 4 eggs 1/4 cup (1/2 stick) unsalted butter 1 teaspoon ground nutmeg 5 cups all-purpose flour 4 teaspoon kosher salt, such as Diamond Crystal Canola oil 1 recipe Concord Grape Jelly, recipe follows Powdered sugar Coarse salt 4 pounds concord grapes, rinsed and stemmed 6 cups sugar 1 cup water 10 green cardamom pods Zest of 2 oranges, in wide strips Zest of 6 lemons, in wide strips 1/2 cup freshly squeezed lemon juice, strained Instructions: Make the doughnuts: Add the first 6 doughnut ingredients to a large bowl and stir to combine. Add the flour and salt and stir (or mix with your hands) until the dough comes together (it will still be wet and sticky). On a well-floured surface, knead and shape the dough into a thick disk; transfer it to a bowl that's greased with oil or cooking spray and let it rest in a warm, draft-free area for 1 hour. On a well-floured surface, flatten the dough and roll it out into a 1/4-inch-thick disk. Use a 2-inch round cookie cutter to cut out as many circles of dough as you can. Transfer the circles to a 10-by-15-inch baking sheet that's lined with parchment paper and greased with oil. Collect the dough trimmings and form them into another ball; roll it into another 1/4-inch-thick disk, cut out more doughnuts, and transfer them to the baking sheet. Repeat with the remaining dough. Let the dough circles rest in a warm, draft-free area for 1/2 hour. Then heat about 1 inch of oil in a high-sided skillet over medium-high heat until very hot but not smoking (365 to 375 degrees F). Working in batches, fry the doughnuts until they're golden brown on one side, then flip them and finish frying, about 3 minutes total. Transfer the doughnuts to a paper towel to drain. Fill and finish: Transfer some of the Concord Grape Jelly to a pastry bag or to a zip-top bag with a small hole cut from one corner. When the doughnuts have cooled completely, use a small knife to gently burrow from the side of the doughnut to the center. Insert the tip of the bag into the opening and pipe in as much filling as possible. Repeat with the remaining doughnuts and filling. Dust the doughnuts generously with powdered sugar, and sprinkle each with a small pinch of coarse salt. Combine the grapes, sugar, and water in a nonreactive pot. Bring the mixture to a simmer over medium-high heat and cook, stirring often, until the grapes have broken down, 6 to 8 minutes. Place the cardamom pods and citrus-zest-strips in a piece of cheesecloth and secure it with twine; add the cheesecloth bundle to the grape mixture. Cool to room temperature and transfer the pot to the refrigerator overnight. Meanwhile, place 4 to 6 spoons (regular dinner is fine) in the freezer (you'll use them to test the jelly at the end). Press the chilled grape mixture through a coarse mesh strainer. Discard the seeds. Return the strained grape mixture to a clean nonreactive pot, along with the lemon juice. Bring the mixture to a simmer over medium-high heat and cook until it begins to look shiny, 10 to 15 minutes. Test the jelly: Take one of the spoons from the freezer and place about 1/2 teaspoon of the grape mixture on it. Return the spoon to the freezer for 3 to 4 minutes. (Meanwhile, turn the heat to low and cover the pot so the mixture does not reduce further than necessary.) Remove the sample from the freezer and try spreading it; if it's not thick enough, uncover the pot, turn the heat back up to medium, and cook the grape mixture for another 5 minutes before testing a second sample using another frozen spoon. Continue this testing process until the jelly spreads smoothly. Let the jelly cool, then store it in the refrigerator.
","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 30074,"Conversation Heart Cake 2 15- to 16-ounce boxes vanilla cake mix (plus required ingredients) 1 16-ounce tub white frosting 1 10-ounce bag marshmallows 1/4 cup water 8 drops green liquid food coloring 2 1-pound boxes confectioners' sugar 4 tablespoons unsalted butter, at room temperature Hot pink or red liquid food coloring, for the letters Instructions: Preheat the oven to 350? F. Coat a 9-inch round and a 9-inch square cake pan (2 inches deep) with cooking spray. Prepare the cake mixes as directed; divide between the pans. Bake until a toothpick comes out clean, 30 to 35 minutes. Let the cakes cool, then remove from the pans. Trim the tops of the cakes with a long serrated knife to make them level. Cut the round cake in half as shown. Working on a cake board (you can cut the board into a heart shape to fit the cake) or a cutting board, position the 2 half circles of cake against 2 sides of the square cake to make a heart. Cover the cake with the white frosting, using the frosting to fill in any gaps between the cakes.
Combine the marshmallows and water in a large microwave-safe bowl. Microwave, stirring with a rubber spatula, until melted and smooth, 1 to 2 minutes. Add the green food coloring and stir until smooth. Transfer the marshmallow mixture to a stand mixer. Gradually add all but 1/2 cup of the confectioners' sugar and beat until combined. Beat in the butter. Scrape the marshmallow fondant onto a sheet of parchment and knead in confectioners' sugar until it\u2019s no longer sticky. Dust the parchment with more sugar; roll out the fondant until it\u2019s large enough to cover the cake, at least 13 by 16 inches. Carefully flip the parchment and fondant onto the cake; peel off the parchment. Gently press the fondant against the sides of the cake and smooth with your hands; trim the excess. Brush off the extra sugar. Use the wide end of a chopstick to press letters into the fondant (it\u2019s best to do this before the fondant dries out). Use a small brush to paint hot pink or red food coloring in the letter indentations. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30075,"Peach and Bacon Frittata 8 eggs Kosher salt and freshly ground black pepper
2 peaches, cut into 1-inch pieces 1 1/2 tablespoons chopped fresh chives
8 ounces applewood-smoked bacon, cut into 1/3-inch pieces
Instructions: Preheat the oven the 425 degrees F. Break the eggs into a medium bowl and whisk until smooth. Whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the peaches and chives and stir to combine. Place the bacon in a 10-inch ovenproof nonstick skillet. Set over medium heat and cook, stirring often with a rubber spatula, until the bacon is crispy and browned, about 10 minutes. Drain off all but 2 tablespoons of the fat from the pan. Return the pan to the heat and add the egg mixture. Cook for 1 minute, slowly scraping the bottom of the pan with the spatula. Smooth the top of the frittata and transfer the pan to the oven. Bake until the center is just set, 8 to 10 minutes. Let cool slightly before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30076,"Spicy Greens with Warm Balsamic Dressing 1 bunch arugula, cleaned, trimmed and chopped 1 head radicchio, chopped 2 cups chopped escarole, 1/2 head 1/4 cup extra-virgin olive oil 1 clove garlic, cracked 1/3 cup balsamic vinegar Salt and pepper Instructions: Arrange greens on a large platter. Heat oil and garlic in a small pan over moderate heat. Simmer garlic in oil to infuse the flavor. Remove the garlic from the oil and transfer it to a small bowl. Wipe the pan and return to heat. Add balsamic vinegar. Raise heat to high and reduce vinegar by 1/2, 30 seconds. Stream oil into saucepan and whisk to combine with vinegar. Drizzle dressing over the salad and season the greens with salt and pepper. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 30077,"Tomato Squash Soup 1 butternut squash (2 1/2 to 3 pounds), halved lengthwise and seeded 2 1/2 tablespoons olive oil, plus more for serving
3/4 teaspoon kosher salt, plus more to taste
Black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1 large onion, chopped
4 cloves garlic, minced
Leaves from 4 sprigs fresh thyme
2 cans (28 ounces each) fire-roasted tomatoes
3 cups vegetable broth
Parmesan cheese, for serving
Instructions: Preheat the oven to 375 degrees F. Place the squash halves cut side up on a baking sheet and brush the insides with 1/2 tablespoon of the olive oil. Sprinkle evenly with 1/4 teaspoon salt, a few turns of black pepper, the cinnamon, paprika, cayenne, and cloves and bake until a fork pokes easily into the center. Begin checking for doneness after 1 hour. Meanwhile, in a large pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and remaining 1/2 teaspoon salt. Cook, stirring, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and thyme and cook for 2 more minutes. Transfer the mixture to a blender or food processor, add the tomatoes with their juices, and blend until very smooth. Return the mixture to the pot. Scoop the insides out of the squash and place it in the blender with the vegetable broth and blend until very smooth. Add it to the pot, bring it to a boil over high heat, then reduce to a simmer. Simmer, covered, for 20 minutes, stirring occasionally. Taste and adjust seasonings as desired. Ladle into bowls, drizzle with olive oil, and top with grated Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30078,"Surf & Turf with Ma?tre d' Butter and Crispy Duck Fat Fingerling Potatoes 1 stick (8 tablespoons) unsalted butter, cubed, at room temperature 1 cup flat-leaf parsley leaves, chopped
Zested and juice of 1 lemon
Kosher salt
Kosher salt 2 cups white wine
2 tablespoons coriander seeds
1 teaspoon black peppercorns
1 rib celery
1 bulb garlic, halved crosswise
1 yellow onion, diced
1 small bunch thyme
3 fresh bay leaves
1 lemon, halved
One 2-pound lobster 2 tablespoons extra-virgin olive oil
1/2 shallot, diced
Kosher salt
1 small bunch chives, thinly sliced
3 tablespoons canola oil Two 2-inch-thick New York strip steaks
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 cloves garlic
1 sprig rosemary
1 sprig thyme
Kosher salt 1 tablespoon black peppercorns
1 bulb garlic, halved crosswise
1 small bunch thyme
12 fingerling potatoes
2 tablespoons duck fat
1 sprig rosemary
Instructions: For the ma?tre d' butter: Put the butter, parsley and lemon zest and juice in a large bowl. Mix with an electric hand mixer until all of the ingredients are incorporated and the butter is smooth. Season to taste with kosher salt. For the court bouillon: Set up a large pot of boiling water and season liberally with kosher salt. It should be as salty as the sea. Add the white wine, coriander seeds, black peppercorns, celery, garlic, onions, thyme and bay leaves. Squeeze the lemon into the water, add to the pot and simmer for 10 to 12 minutes.
For the lobster: Add the lobster to the court bouillon, cover the pot and cook for 10 minutes. Transfer the lobster to a sheet tray to cool. Remove the claws and knuckles and take the meat out of the shells. Slice the lobster in half lengthwise through the body and the tail. Remove any roe from the cavity.
Heat a small saute pan over medium-high heat with the olive oil. Add the shallots, sprinkle with kosher salt and cook, stirring occasionally, until the shallots are translucent, 3 to 4 minutes. Add the halved lobster bodies, flesh-side down, and sear for 2 minutes. Remove the lobster, then spread the inside with some of the ma?tre d\u2019 butter. Add the claw and knuckle meat into the pan, sprinkle with kosher salt and cook for 1 to 2 minutes. Toss in the chives and stir to combine, then turn off the heat.
For the steak: Preheat the oven to 400 degrees F. Heat the canola oil in a large cast-iron pan over medium-high heat. Season the steak on all sides liberally with kosher salt and black pepper. Place each steak upright on its fat-cap side onto the pan and nestle the steaks next to each other so they stand up. Cook until the fat renders down, 5 minutes. Turn the steak onto one of the flat sides and sear until a crust forms, about 4 minutes, then flip the steak and continue to cook until a crust forms, another 4 minutes. Add the butter, garlic, rosemary and thyme to the pan. Tilt the pan and baste the steak with the butter and aromatics. Transfer the steaks to a sheet tray lined with a rack. Spoon some of the leftover butter and aromatics over the steak. Transfer to the oven and cook for 10 minutes or until a thermometer inserted into the center registers 130 degrees F for medium rare. Transfer the steaks to a cutting board and let rest for 5 to 10 minutes. Slice the steak against the grain.
For the potatoes: Bring a medium saucepan of water to a boil and season generously with kosher salt. Add the black peppercorns, garlic and thyme. Reduce the heat and simmer for 10 minutes. Add the potatoes and cook until fork tender, 15 minutes. Drain the potatoes and let them cool. Smash the cooled potatoes lightly with the palm of your hand until flattened. Heat the duck fat in a nonstick pan over medium-high heat. Add the potatoes in a single layer, add the rosemary, then reduce the heat to medium and cook until golden brown and crispy, flipping halfway through, 5 to 7 minutes. Season to taste with kosher salt.
To serve: Fill the lobster halves with the claw and knuckle meat and plate alongside the sliced steak and crispy duck fat potatoes. Serve with additional ma?tre d\u2019butter if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 30079,"Fettuccine with Broccoli 4 ounces olive oil 12 cloves garlic, peeled and coarsely minced 1 pound broccoli florets, washed and blanched 2 pounds fresh fettuccine, cooked al dente in boiling, salted water, rinsed and drained, recipe follows 12 ounces store-bought Mornay sauce Salt and freshly ground black pepper 5 ounces freshly grated Romano 12 ounces semolina flour 12 ounces bread flour 1 tablespoons salt 8 ounces water, as needed 2 eggs Instructions: In a saute pan, heat oil and saute garlic. Add broccoli and toss together. Add pasta to garlic and broccoli. Add Mornay sauce, season, to taste, and heat throughout. Serve immediately garnished with cheese. Mix dry ingredients in a mixer. Slowly add water and eggs. Mix for 10 minutes; the dough should be crumbly. Extrude pasta as desired. Yield: 2 pounds (approximately 10 servings) ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 30080,"Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach 1 tablespoon olive oil, plus 1 tablespoon 2 cloves garlic, minced 6 sun-dried tomatoes, diced 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out 1/2 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1/4 teaspoon dried thyme 1/4 cup (2 ounces) goat cheese 1/3 cup reduced-fat cream cheese 4 (4-ounce) center-cut pork chops 1 1/2 cups chicken broth 1/2 lemon, zested 2 tablespoons lemon juice 2 teaspoons Dijon mustard Instructions: Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside. Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard. Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30081,"Buffalo Chicken Taco Ring Nonstick cooking spray, for the pan 2 cups shredded rotisserie chicken
4 ounces cream cheese, cut into pieces, at room temperature
1/2 cup Buffalo-style hot sauce, plus more for serving
2 scallions, thinly sliced, white and green parts separated
10 flat-bottomed hard taco shells
2 1/2 cups shredded mozzarella (about 10 ounces)
10 deli slices mild Cheddar (about 5 ounces)
1/4 cup fresh cilantro leaves
2 medium carrots, shredded on the large holes of a box grater
1 large stalk celery, thinly sliced, plus 1/4 cup celery leaves
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
Ranch dressing, for serving
Instructions: Preheat the oven to 425 degrees F. Spray a 15-inch round metal pizza pan with nonstick cooking spray. Place a 4-inch round ovensafe bowl or ramekin in the middle of the pan. Whisk the cream cheese and Buffalo sauce together in a medium bowl until smooth. Fold in the chicken and scallion whites. Divide the chicken mixture among the taco shells and sprinkle with the mozzarella. Arrange the taco shells on the prepared pizza pan in a circle around the bowl so they look like the rays of the sun. Drape a slice of Cheddar over each taco (the slices will overlap slightly). Bake until the cheese is melted and the taco shells are light golden brown, about 8 minutes.
Meanwhile, toss the cilantro, carrots, celery, celery leaves, scallion greens, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl.
Top each taco with some of the salad and drizzle with ranch dressing and more Buffalo sauce. Fill the bowl in the middle with ranch dressing for dipping.
","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]

" 30082,"Acorn Squash Galette 1 1/2 cups all-purpose flour 1/2 cup chilled butter, cut into small pieces 3 to 5 tablespoons chilled carbonated water (recommended: San Pelligrino) 1 acorn squash, peeled, seeded and halved 3 tablespoons butter 3 tablespoons olive oil 4 tablespoons water 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3/4 cup heavy cream 1 1/2 cups grated Gruyere or crumbled Maytag Bleu cheese 1 large onion, thinly sliced 1 tablespoon sugar Olive oil, for drizzling Kosher salt, for sprinkling Mixed greens, for serving Instructions: For the dough: In a medium bowl, mix together the flour and butter with your fingers until the butter is just mixed in throughout the flour. Add the chilled water 1 tablespoon at a time and mix it into the flour mixture with your fingers. Use just enough water so that the dough just comes together. Gather the dough into a ball and wrap in parchment paper. Set it aside in the refrigerator or until ready to use. For the filling: Cut the acorn squash into thin slices. In a medium skillet over medium heat, add 2 tablespoons butter and 2 tablespoons olive oil. Add the sliced squash and 1/4 cup water, cook until the squash is soft and cooked through, about 10 minutes. Sprinkle with the salt and pepper. Add the heavy cream to the pan halfway through, about 5 minutes into the process. Remove the squash from the pan and set aside in a bowl to cool. Once the squash has cooled, toss together with the cheese. Melt 1 tablespoon butter and 1 tablespoon olive oil in the pan. Add the sliced onion and sugar and cook over low heat about 30 minutes, until the onion has browned and caramelized. After the onion has cooked, divide the mixture into 6 equal portions and let cool. Preheat the oven to 375 degrees F. Remove the dough from the refrigerator and allow it to come to room temperature for about 10 minutes. Cut the dough into 6 equal portions. Take each portion and roll it out into a small circle, about 3 inches in diameter. The dough does not have to be rolled out perfectly evenly?a galette is a rustic, free-form tart. In the center of each galette, place a portion of the cooled caramelized onion and squash mixture. Create an edge to the galette by folding the edges of the pastry up towards the center and pressing down gently. Don't cover the filling with the pastry. Place the pastries onto a baking sheet lined with parchment paper. Bake for 25 minutes until the crust is lightly browned. Drizzle a little extra virgin olive oil and kosher salt over each galette. Serve slightly warm with mixed greens. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30083,"Mulled Cran-Cider 2 cups all-natural cranberry juice 1 cup whole cranberries, fresh or frozen 1 (1-inch) ginger root, peeled A long curl orange peel 2 whole cloves 2 cinnamon sticks 1 quart cloudy organic apple cider Instructions: Combine the juice, cranberries, ginger, orange peel studded with cloves, cinnamon, and cider in a medium saucepan over low heat. Bring to a low simmer and steep the mixture for about 15 minutes. Discard the orange peel and cloves and pour into mugs to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 30084,"Apricot-Glazed Ham One 7- to 8-pound cured smoked ham, bone in 2 cups apricot jam
2 tablespoons unsalted butter, plus more for greasing the foil 2 tablespoons Dijon mustard
2 tablespoons minced fresh sage 1 tablespoon red wine vinegar
1 bay leaf
Pinch of ground cloves
Pinch of cinnamon
Instructions: Preheat the oven to 375 degree F. Place the ham on a roasting rack in a roasting pan with the fat-side up. Use a knife to lightly score the fat in a diamond pattern, taking care not to cut into the meat. Bake the ham for 1 hour. While the ham is baking, make the glaze. In a small saucepan, combine the jam, butter, mustard, sage, vinegar, bay leaf, cloves and cinnamon over medium-low heat. Cook, stirring, until the glaze is thin and syrupy. After the ham has baked 1 hour, brush with about half of the glaze and return to the oven. Cook, glazing the ham every 15 to 20 minutes, until the internal temperature reaches about 130 degrees F, 1 to 1 1/2 hours longer. If the glaze starts to burn, tent with a piece of greased foil. Remove the ham from the oven and tent with a piece of greased foil. Let rest for about 10 minutes before carving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 30085,"Herb Roasted Chicken 5 sprigs rosemary, picked and finely chopped, about 2 tablespoons 10 sage leaves, picked and finely chopped, about 2 tablespoons 3 cloves garlic, smashed and finely chopped Pinch red pepper flakes 4 tablespoons extra-virgin olive oil, plus more for drizzling 2 (3 to 3 1/2-pound) whole chickens Kosher salt 1 large or 2 small onions, cut into 1/2-inch dice 1 large or 2 small carrots, peeled and cut into 1/2-inch dice 3 ribs celery, cut into 1/2-inch dice 2 bay leaves 1 bundle thyme, about 10 sprigs tied together with string 4 cups rich chicken stock 1 1/2 cups dry white wine Preheat oven to 450 degrees F. Instructions: In a small bowl combine the chopped rosemary, sage, garlic, red pepper flakes and olive oil. Season generously with salt. Using your fingertips carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket. Schmear the herb paste under the skin of both chickens. Use all of the paste and try to distribute evenly. Drizzle each chicken with more olive oil and massage the skin. The idea here is to lube them up like suntan lotion. This will really help to get a nice brown crispy skin. Sprinkle each chicken generously with salt. Truss each chicken. Place the diced veggies, bay leaves and thyme bundle in a roasting pan large enough to accommodate the 2 chickens without touching. Usually a 9 by 13-inch roasting pan will be perfect. Add 2 cups of chicken stock and season generously with salt. Arrange the chickens on top of the veggies in the roasting pan and place in the preheated oven. Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn a lovely brown. Lower the heat to 375 degrees F and continue roasting. After another 15 minutes, remove the chickens from the oven and turn over. At this point check the level of liquid in the roasting pan. If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven. When the chickens have browned on the bottom, about 15 minutes, remove them from the oven and turn them back over. Return the chickens to the oven for the final 15 minutes of cooking. During this time the skin on the chickens should be very brown and crispy. Remove the chickens from the oven and take the temperature in the crease between the thigh and the breast. (When doing this be sure not to have the thermometer probe touch a bone or you will get an inaccurate reading.) The thermometer should read between 160 and 170 degrees F. When cooking poultry in general the rule is 17 minutes per pound. If the thermometer reads less than 160 degrees F return the chicken to the oven for an additional 10 minutes and then re-check the temperature. When chickens have reached the proper temp remove them from the roasting pan, place them on a warm platter and cover loosely with foil. Let sit for at least 10 to 15 minutes before carving. After the chickens have been removed from the roasting pan, skim off the excess fat from the surface of the liquid. The easiest way to do this is to prop up 1 end of the pan and allow the fat to run to the other end of the pan. You may not be able to get all of the fat, which is ok-fat tastes good! Put the roasting pan on a burner, add the wine, bring to a medium heat and reduce by half. Add the remaining chicken stock and taste. Add salt if needed- you probably will need salt. At this point you can decide if you are a \strainer\ or not a strainer, meaning if you would like to strain the chunky vegetables out of the sauce or not. I myself, am not a strainer. When the sauce has reached the desired consistency and flavor remove from the heat and pour into desired serving vessel. To carve the chickens: Cut off the twine. Pull the thigh and leg away from the breast of the chicken until the thigh bone \pops\ out of the socket. This is also a sign that the chicken is cooked properly. Separate the thigh and drumstick. Remove the breast from the carcass by feeling for the ridge of the breastbone in the center of the chicken and slicing around the rib cage. Arrange the chicken on a serving platter or on individual plates with the mashed potatoes and gravy ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 30086,"Roasted Cauliflower Popcorn with cl-Lime Seasoning 1 head cauliflower, florets cut or broken into bite-size pieces 1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
About 1 tablespoon Mexican cl-lime seasoning, such as Tajin
Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with foil. Toss the cauliflower with the oil and a pinch of salt and pepper. Arrange in a single layer on the prepared baking sheet. Roast, stirring once or twice, until tender and browned in spots, 15 to 30 minutes. Toss the roasted cauliflower with the cl-lime seasoning and transfer to a serving bowl. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 30087,"No Recipe Recipe: Red Velvet Trifle Carton heavy whipping cream, cold Powdered sugar Coconut extract 1 store-bought red velvet cake (unfrosted) Toasted coconut flakes Instructions: In a large glass bowl, combine the heavy whipping cream and sugar. Beat with a hand mixer until thick and foamy. Add a small drizzle of coconut extract. Continue to whip until soft peaks appear. Using a serrated knife cut the red velvet cake into 1-inch squares. Add about 1/3 of the squares to the bottom of the trifle bowl. Spread a layer of the whipped cream on top of the cake squares, followed by a layer of toasted coconut. Repeat layering 2 more times and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 30088,"Haylie's Watermelon Gazpacho 6 cups cubed seedless watermelon, plus more for topping 4 large heirloom tomatoes, chopped, plus more for topping
2 cloves garlic, minced
1 white onion, finely chopped (about 1 cup)
1 scallion, chopped
2 cucumbers, chopped, plus more for topping
Juice of 2 limes
2 cups fresh cilantro, chopped
1 jalapeno pepper, seeded Sea salt and freshly ground pepper
Sea salt and freshly ground pepper Crumbled goat cheese, for topping Instructions: Place the watermelon, tomatoes, garlic, onion, scallion, cucumbers, lime juice, cilantro, jalapeno and 2 teaspoons each salt and pepper in a blender. Pulse a few times, but don't overblend (I like my gazpacho chunky!). Refrigerate the gazpacho until chilled, about 1 hour. Serve topped with more watermelon, tomatoes and cucumber, and goat cheese. Season with pepper. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 30089,"Rock Shrimp with Spicy Creamy Sauce Vegetable oil 1/2 cup real mayonnaise 1/4 cup plus 1 tablespoon heavy whipping cream 2 teaspoons Szechuan seasoning 2 cups tempura batter mix (recommended: Hime) 1 1/2 cups ice water 1 pound rock shrimp* Endives, for garnish Crispy onions (recommended: French's Original), for garnish Instructions: Add enough oil in skillet to come 2 inches up the side of the pan. Heat oil to 375 degrees F. In a small mixing bowl, whisk together mayonnaise, heavy cream and Szechuan seasoning. Once oil is heated, in a large bowl combine tempura mix and ice water. Mixture will be thick and lumpy. Working in batches, dip rock shrimp in batter (shaking off any excess) and add to oil. Fry for 2 to 4 minutes or until golden brown. Remove shrimp from oil and drain with a slotted spoon. Make sure oil temperature does not fall below 350 degrees F. Skim oil between batches. In a large bowl toss cooked shrimp in sauce until lightly coated. Serve warm on endive leaves. Top with french-fried onions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30090,"Classic Masala Dosa with Coconut Chutney 1 cup urad dal (no skin) 3 cups rice flour
Pinch sugar
Salt 1 1/2 cups rice bran oil 1/2 cup cashews 1 tablespoon chana dal
1 tablespoon mustard seeds
1 teaspoon turmeric powder
10 dried red chiles
1 sprig curry leaves
1 pound yellow onions, sliced 1/2 cup oil 1/4 cup mustard seeds
1/2 cup chopped fresh cilantro
Pinch asafoetida
5 dried red chiles
5 to 6 boiled potatoes
1 sprig curry leaves
Salt 1/2 cup frozen shredded coconut 1/4 cup roasted chana dal
1/4 cup dry coconut powder
5 Thai chiles
1 small whole tamarind
1/2 bunch fresh cilantro
Salt
Oil, for cooking Ghee, for topping Instructions: For the dosa batter: Soak urad dal in water for 8 to 12 hours. Wash the soaked lentils and blend in a high-powered blender with 3/4 cup water to a smooth paste. Add rice flour, sugar, salt and 1 1/2 cups water to blend to a smooth paste consistency. Let batter ferment at room temperature 8 to 10 hours. For the onion masala: Heat the rice bran oil in big saute pan until hot, then add cashews, chana dal, mustard seeds, turmeric powder, red chiles, curry leaves and onions and cook, stirring constantly, over medium heat, until caramelized, about 30 minutes. Potato masala and tempering: Heat oil in a saute pan until hot, then add mustard seeds. Cook until you hear the crackle, then add cilantro, asafoetida, chiles, potatoes, curry leaves, salt and 1 1/2 cups onion masala.
For the coconut chutney: Add coconut, chana dal, coconut powder, chiles, tamarind seeds, cilantro and salt to a high-powdered blender with water and blend to a smooth paste consistency. Finish by adding a tablespoon of tempering to the coconut chutney. Heat a cast-iron or nonstick pan over medium heat and season with oil. Once it is hot, take one ladle of dosa batter and spread it from the middle to outer edge of the pan, making sure it is thin. Cook until cooked completely, about 1 minute. Put ghee on top of dosa. Serve with potato masala and coconut chutney. Repeat with remaining batter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 30091,"Mango and Lime Lassi 1 pound frozen mango, thawed 1 cup milk 1/3 cup sugar 1 pint soft serve-style frozen vanilla yogurt 1/2 cup fresh lime juice, from about 4 limes Fresh lime slices, for garnish Instructions: In a blender, combine the mango, milk, sugar, and yogurt. Blend until smooth. Add the lime juice and blend. Pour into 4 chilled glasses and garnish with fresh lime slices. ","[Viognier, Riesling, Sauvignon Blanc, Pinot Grigio]" 30092,"3-Ingredient Cookie Butter Cookies 1 cup old-fashioned rolled oats 1 cup cookie butter, such as Trader Joe's 1 large egg Instructions: Preheat the oven to 350 degrees F. Add 1/2 cup of the oats to a food processor and pulse until fine crumbs form. Add the cookie butter and egg to a large bowl and whisk until smooth. Fold in the ground oats and the remaining 1/2 cup whole oats until combined. Roll 2 tablespoons of dough into balls and place onto a baking sheet.
Bake until the cookies are set and just turning golden brown around the edges, 13 to 15 minutes, Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.
","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 30093,"Radish, Avocado and Asparagus Salad 1/2 cup walnuts, toasted 1 tablespoon chopped shallot
1 clove garlic, smashed
1/3 cup extra-virgin olive oil
1 tablespoon sherry vinegar
2 teaspoons honey
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
Kosher salt and freshly ground black pepper 1 pound asparagus, trimmed
8 ounces red radishes, cut into 1/4-inch wedges
1 lemon, halved
1 avocado, sliced into wedges
Finely chopped fresh tarragon, for garnish
Instructions: To make the dressing: In the bowl of a food processor or mini chopper, add the walnuts, shallots and garlic. Pulse until the walnuts are crumbly but the mixture is starting to get a little pasty. Add the oil, vinegar, honey, salt and pepper and puree until smooth. Adjust the seasoning if necessary. For the salad: Bring a large pot of salted water to a boil. Fill a large bowl with cold water and ice and set aside. Cook the asparagus until crisp-tender, 1 to 2 minutes, then transfer immediately to the ice bath to chill for 2 to 3 minutes. Drain and pat dry. Cut diagonally on a long, sharp bias into 2-inch pieces. Add to a serving bowl. Add the radishes to the asparagus. Squeeze the lemon juice over the vegetables and season with a pinch of salt and a few grinds of pepper. Gently toss. Spoon the dressing over the salad and toss again. Arrange the avocado over the salad, then garnish with the tarragon and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 30094,"Pad Thai with Chicken and Shrimp 1 tablespoon soy sauce 1 tablespoon water 1 tablespoon creamy peanut butter 1 teaspoon Asian chili paste, such as sambal oelek 3 tablespoons canola oil 1 teaspoon minced garlic 1 teaspoon minced ginger 1/2 cup julienned mixed vegetables (carrots, yellow squash, zucchini) 4 ounces boneless, skinless chicken breast or thigh, sliced into strips 12 medium to large shrimp, peeled and deveined 1/4 pound medium-wide rice noodles, soaked in warm water until softened and drained 1 tablespoon packed light brown sugar 1 tablespoon cider vinegar Chopped Romaine lettuce, for garnish Mung bean sprouts, for garnish Lime wedges, for garnish Fresh cilantro leaves, for garnish Chopped peanuts, for garnish Instructions: In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth. Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the vegetables, chicken, and shrimp, and stir-fry until chicken and shrimp are browned and cooked through, about 2 minutes. Add noodles and toss to coat. Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes. Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with mung bean sprouts, lime, cilantro and chopped peanuts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 30095,"Mini Onion Blossoms 8 cipollini onions Peanut oil, for frying
1 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon seasoning salt
1/4 teaspoon cayenne pepper
3/4 cup buttermilk
1 large egg
Kosher salt 2 tablespoons mayonnaise 2 tablespoons sour cream
2 teaspoons ketchup
1 teaspoon horseradish
1/4 teaspoon cayenne pepper 1/8 teaspoon freshly ground black pepper
Pinch kosher salt
Instructions: For the onion blossoms: Slice off the tip of each onion and gently peel and remove the outer skin. Turn an onion root-side down and make 4 vertical cuts with a paring knife at 12 o'clock, 3 o'clock, 6 o'clock and 9 o'clock, leaving the base intact to create petals. Repeat this process for each onion. Add about 3 inches of oil to a large heavy-bottomed pot. Heat the oil to 350 degrees F over medium heat. Whisk together the flour, garlic powder, oregano, smoked paprika, seasoning salt and cayenne in a large bowl or shallow dish. Combine the buttermilk and egg in another large bowl. Place the onions in the flour mixture with a spoon, tossing slightly until they are well coated; shake off any excess. Submerge the onions cut-side up in the buttermilk mixture. Drain the onions slightly, then dredge them back in the flour mixture, making sure to coat each petal. Carefully place each onion root-side down into the hot oil with a slotted spoon and fry, flipping once, until golden brown, about 2 minutes. Drain on a paper towel-lined plate or cooling rack. Repeat with the remaining onions. Sprinkle with salt and serve warm with the dipping sauce. For the dipping sauce: Mix the mayonnaise, sour cream, ketchup, horseradish, cayenne, pepper and salt in a small bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 30096,"Brazilian Feijoada 2 pounds dried black turtle beans, picked through and rinsed 1 pound salt cured beef, such as carne seca or corned beef 2 tablespoons extra-virgin olive oil 1/2 pound salt pork, cut into 1-inch cubes 1 medium white onion, chopped 4 garlic cloves, minced 1 serrano pepper, halved 2 bay leaves 1 pound smoked ham hocks 1 pound linguica or Spanish chorizo sausage, cut into 2-inch pieces 1 pound pork ribs, separated into individual ribs 1 pound beef stew meat, top round or chuck, cut into 2-inch cubes Hot sauce 2 oranges, peeled and cut in segments Collard Greens, recipe follows Cooked white rice, for serving 2 bunches collard or kale greens, about 2 pounds 3 tablespoons extra-virgin olive oil 4 garlic cloves 1 cup chicken broth Kosher salt and freshly ground black pepper Instructions: Starting a day ahead, place the dried beans in a large bowl and cover with cold water; soak the beans overnight in the refrigerator. In a separate bowl, soak the salt cured beef in cool water to cover to tenderize the meat, do this overnight also but change the water a couple of times. Drain the beans and carne seca; cut up the cured beef into chunks. Coat a large heavy pot with the oil and place over medium heat. When the oil is hot, add the salt pork, onions, garlic, pepper, and bay leaves. Cook and stir for 5 minutes to render out the pork fat and soften the vegetables. Add the ham hocks, sausage, ribs, cubed beef, carne seca, and black beans. Cover with just enough cold water to cover (about 21/2 quarts). Bring the liquid to a boil and then reduce to medium-low heat, cover, and simmer for 2 hours, stirring now and again. Skim any foam that rises to the surface during cooking and add more water if necessary to keep the ingredients covered during cooking. Dig the ham hocks out of the pot, discard the rind and fat, shred the meat, and return the ham to the pot. The beans should be really tender, like they are almost bursting. Mash about 1 cup of the beans against the side of the pot to cream them out. Give the stew a good stir, taste and check for seasoning. To serve, ladle some of the bean broth into shot glasses or little cups, add a dash of hot pepper sauce and drink ? this is traditionally done to get the palate prepared for the feijoada. Serve feijoada in large wide bowls, garnished with orange segments and accompanied by collard greens and white rice. To prepare the greens: cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are shredded. Bring a large pot of lightly salted water to a boil; blanch the collard greens for 3 minutes until tender but still bright green. Drain the greens well. Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and saute for 2 minutes to soften. Add the blanched greens and toss well with the oil and garlic. Pour in the chicken broth and cook for 5 minutes until the greens are wilted and tender; take care not to overcook. Season with salt and pepper and serve with the feijoada. ","[Chianti, Rioja, Syrah, Tempranillo]" 30097,"Peking Duck Noodle Soup 3 tablespoons vegetable oil Bones from 1 duck 1 onion, chopped 2 celery stalks, chopped 2 carrots, chopped 2 inches fresh ginger, sliced 1 clove garlic, minced 1 teaspoon black peppercorns 1 teaspoon Szechuan peppercorns 2 kaffir lime leaves Salt and pepper 2 baby bok choy, sliced 1 cup chopped scallions 1 hot red cl, cut into thin strips 1 tablespoon soy sauce 1 package wonton egg noodles 2 cooked duck breasts Thai basil, for garnish Lime slices, for garnish Sriracha sauce, for serving Instructions: For the broth: In a large stockpot, heat the oil over medium-high heat. Break up the duck bones and sear them on all sides until golden brown, about 5 minutes. Add the vegetables and continue cooking until caramelized, another 5 minutes. Add the spices and 16 cups water. Lower the heat and let simmer for about 3 hours. Let cool for about 15 minutes. Pass through a sieve and remove the fat. Pour the broth back into the stockpot and reserve for the duck noodle soup.
For the duck soup: Add the vegetables, the soy sauce and noodles to the stockpot with reserved duck broth and simmer for 1 minute.
To serve: Slice the duck breasts. Place the noodles in the center of a shallow bowl, top with sliced duck and pour some broth and vegetables into each bowl. Garnish with Thai basil and a slice of lime. Serve with spicy Sriracha sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 30098,"Dad's Hawaiian-Style Beef Short Ribs One 4-inch piece fresh ginger, cut into matchsticks 4 green onions, chopped
2 cloves garlic, chopped
1 jalapeno, seeded and chopped
1 orange, zested and juiced, plus orange slices, for serving One 10-ounce bottle teriyaki sauce
2 pounds Korean-style short ribs (beef chuck flanken cut into 1/3- to 1/2-inch-thick slices across the bones)
Toasted sesame seeds, for garnish Kimchi, for serving
Instructions: In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all. Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter. Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes. Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 30099,"Sunny's Cornbread-Stuffed and Fried Pork Chops with Honey Cranberry Sauce Four 1 1/2-inch-thick bone-in pork chops Kosher salt and freshly ground black pepper
4 corn muffins, crumbled (about 2 cups) 1/4 cup finely chopped celery
1/4 cup chopped dried cranberries
1/4 cup finely chopped red onion
1/4 cup finely chopped fresh Italian parsley (loosely packed) 2 tablespoons unsalted butter, melted
1 teaspoon hot Hungarian paprika
1 teaspoon dry rubbed sage
2 to 4 tablespoons chicken broth, depending on moisture
Kosher salt and freshly ground black pepper
2 cups all-purpose flour 2 cups buttermilk
Kosher salt and freshly ground black pepper
One 14-ounce can jellied cranberry sauce 1/2 cup chicken stock
1/4 cup creamed honey
4 to 8 sprigs fresh thyme, leaves stripped and gently chopped
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Peanut or vegetable oil, for frying
Instructions: For the chops: Insert a knife at the top end of each chop with the blade facing away from the bone and towards the fat rim. In a sweeping motion, make a pocket inside each chop without carrying the knife completely through the rim of fat, leaving about a 2-inch hole. Season the chops on both sides with a pinch of salt and pepper. Set aside. For the stuffing. In a large bowl, gently combine the crumbled muffins, celery, cranberries, onion, parsley, butter, paprika, sage and enough stock to moisten it. This should not be drippy wet or cakey dry. Taste and season with a pinch salt if needed and a few grinds of pepper. Put the stuffing in a piping bag with the largest tip (or use a plastic bag and cut a corner). Squeeze the stuffing into the center of each pork chop and secure the hole with a toothpick. For the dredge: Set up a dredging station with the flour in one shallow dish and the buttermilk in a second shallow dish. Season each with a pinch of salt and a few grinds of pepper. Dredge the chops in the flour first, then in the buttermilk and finally back in the flour. Rest the chops in the flour or on a wire rack for 15 minutes. For the sauce. In a small saucepot on medium heat, add the jellied cranberry sauce, chicken stock and honey. Cook until the cranberry dissolves and the liquid reduces and becomes slightly thicker, about 5 minutes. Add the thyme and stir in the butter until it melts. Taste and season with a pinch of salt and a few grinds of pepper. Keep warm. To fry and serve: Using a Dutch oven, your heaviest pot or a deep fryer, bring at least 4 inches of oil to 370 degrees F. Gently place the chops into the oil without overcrowding; you may need to do this in batches. The temperature will lower while frying; hold it at 350 degrees F. Cook until the chops reach an internal stuffing temperature of 150 degrees F, 10 to 14 minutes. Remove to a wire rack, sprinkle with a pinch of salt and gently cover with aluminum foil, allowing for air to escape so the chops don't steam. Rest the chops 5 minutes like this. Serve with a drizzle of the sauce. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 30100,"Spiced Iced Hot Chocolate 6 egg yolks 8 ounces confectioners' sugar
6 ounces butter 3 ounces dark chocolate 2 ounces honey
1 ounce brandy
1/2 ounce espresso
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 ounces cocoa powder
1 cup heavy cream
500 milliliters (2 cups 2 tablespoons) heavy cream 500 grams (17 2/3 ounces) granulated sugar
3 vanilla beans, split and seeded 4 whole eggs 10 sheets gelatin 250 grams (8 3/4 ounces) raspberry puree
250 grams (8 3/4 ounces) sugar
200 grams dried cranberries, chopped
Instructions: For the chocolate: In an electric stand mixer fitted with the whisk attachment, whisk the yolks and confectioners' sugar until doubled in volume. Using a double boiler, melt the butter and chocolate. In a mixing bowl combine the honey, brandy, espresso, allspice, cinnamon and nutmeg. Add the honey mixture to the chocolate mixture and cook until liquid, 2 to 3 minutes. Add the yolks to the chocolate mixture and whisk until slightly thickened. Remove from the heat, then cool in the refrigerator for 20 minutes. In an electric stand mixer fitted with the whisk attachment, whisk the cocoa and cream to soft peaks. Fold the cooled chocolate mixture into the whipped cream. For the sauce: In a saucepot, heat the cream, 250 grams (8 3/4 ounces) of the sugar and the vanilla seeds. Cook until the milk scalds. Whisk the remaining 250 grams (8 3/4 ounces) sugar and the eggs until light yellow. Temper the eggs with some of the hot cream and then add the yolk mixture to the pot. Cook until slightly thickened.
For the gelee: Bloom the gelatin in some cold water, about 5 minutes. In a saucepot, combine the raspberry puree, sugar, cranberries and 200 milliliters (3/4 cup) water. Bring to a boil and cook until the sugar dissolves. Remove from the heat and add in the bloomed gelatin. Divide the gelee among four 10-ounce mugs, then top with the chocolate marquis and finish with vanilla cream sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30101,"Macaroons 1 1/2 cups blanched whole almonds 1cup sugar 1/4 teaspoon salt 2 large egg whites Butter Instructions: In a food processor grind fine the whole almonds with the sugar and salt. In a bowl beat the whites until they are foamy (just before they hold soft peaks) and fold in the almond mixture gently but thoroughly. Line a large baking sheet with parchment paper and butter the parchment. Spoon the batter onto the parchment, 2 inches apart. Bake the macaroons in the middle of a preheated 300 degrees F. oven for 15 to 20 minutes, or until they are golden around the edges, and let them cool on the parchment. Peel the macaroons from the parchment and store them in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 30102,"Tagliolini con Tartufo: Tagliolini with Truffles 1 pound fresh tagliolini pasta 4 tablespoons butter 2 tablespoons freshly grated Parmigiano-Reggiano cheese Freshly grated truffles and truffle shavings Instructions: In a pot, cook the fresh tagliolini in salted boiling water. Approximately 1 minute before the pasta is 'al dente', remove the pasta from the pot and drain, saving some pasta water. Melt the butter in a saucepan, and add the drained pasta along with a little pasta water. If the pasta appears to be too dry, add more pasta water. Add the Parmigiano cheese, grated truffles and cook everything together for a minute, so that the sauce thickens. Transfer the pasta to a warm plate and add a sprinkle of truffle shavings. ","[Chardonnay, Barolo, Barbaresco, Riesling]" 30103,"Veggie Burgers 1 cup green lentils, picked through and rinsed thoroughly 1/4 cup pearl barley 1 tablespoon unsalted butter 1 medium onion, chopped 1 large clove garlic, minced 1 teaspoon finely chopped fresh ginger 1 1/2 teaspoons curry powder 3 tablespoons chopped fresh cilantro leaves 1 cup fresh bread crumbs 1 whole egg plus 1 egg white, lightly beaten Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 6 sesame burger buns or pocket pitas 1/2 cup goat cheese, (2 to 3 ounces), room temperature 1/4 cup whole milk yogurt Lettuce, sliced cucumber, radish, and/or a squeeze of fresh lime juice Instructions: Put the lentils and barley in a saucepan with cold water to cover by about 2 inches. Season with salt, and bring to a boil over high heat; reduce the heat and simmer, uncovered, until the lentils and barley tender, about 20 minutes. Drain excess liquid and put the beans and grain into a large bowl. Cool. Meanwhile, melt the butter in skillet over medium heat and cook the onion, garlic, and ginger until the onion is tender, about 4 minutes. Stir in the curry powder and cook until aromatic, about 1 minute more. Cool slightly and then add to the lentils and barley. Stir the cilantro, bread crumbs, and eggs into the lentil mixture, and season with 1 teaspoon salt and pepper, to taste. Puree 1 cup of the burger mix in a food processor until smooth. Return puree back to the bowl and mix well. Form mixture into 6 burgers (about 1/2 cup each). Place on a plate and refrigerate for 1 hour. Preheat oven to 400 degrees F. Heat 1 tablespoon of the olive oil in a nonstick skillet over medium-high heat. Season burgers with salt and pepper and cook 3 burgers, turning once, until golden brown on both sides, about 5 minutes in all. Transfer the browned burgers to a baking sheet. Repeat with the remaining oil and burgers. Transfer burgers to the oven, and cook until firm, about 10 minutes. Meanwhile lightly toast buns or pitas. Mix the goat cheese and yogurt in a small bowl until smooth, season with salt and pepper. Put the burgers on the buns, and top with cheese and lettuce, cucumber, radish, and/or a squeeze of lime juice, if desired. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 30104,"Cranberry Chutney 2 Tbs. STAR Extra Virgin Olive Oil 2/3 cup coarsely chopped shallots 2 tsp. each minced garlic and fresh ginger 1 (12 oz.) bag fresh or frozen and thawed cranberries 1 cup sugar 1/4 cup water 1/4 cup STAR Seasoned Rice Vinegar 1/2 tsp. each salt and pepper Instructions: In saucepan, heat olive oil over medium-high. Add shallots and saute until translucent, stirring occasionally. Add garlic and ginger and saute 30 seconds longer. Stir in remaining ingredients and bring to boil. Reduce heat to maintain slow boil and cook until cranberries begin to pop, about 10 minutes. Cool.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30105,"Creamed Swiss Chard 2 pounds Swiss chard (about 2 bunches) 2 tablespoons olive oil 1 1/4 cups half-and-half 5 tablespoons grated Parmesan 1/2 teaspoon freshly ground black pepper Kosher salt Instructions: Separate the leaves of the Swiss chard from the stems. Thinly slice the stems. Chop or tear the leaves into large, 2-inch pieces. Rinse and blot dry if necessary. Heat the oil in a 12-inch skillet over medium-high heat. Add the chard stems and cook, stirring occasionally, until softened, about 4 minutes. Add the leaves to the pan one handful at a time, stirring to coat, until they are wilted enough to add the next batch. When all of the chard has been added, cook until tender, stirring occasionally, about 5 minutes. Remove the chard to a colander and allow it to drain, pressing as much additional liquid out as possible. (You can press with the back of a spoon or a clean kitchen towel once the chard has cooled slightly.) Wipe out the skillet, add the half-and-half and simmer until reduced to 1/2 cup and very thick, about 5 minutes. Stir in the Parmesan and black pepper. Add the chard back to the pan and stir to coat. Taste, and season with salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 30106,"Honey's Spicy Honey Wings 20 chicken wings 1 1/2 cups all-purpose flour 3 tablespoons garlic powder 3 tablespoons Essence, recipe follows 1 teaspoon kosher salt 1/2 teaspoon freshly ground white pepper Vegetable oil, for frying 1 cup hot pepper sauce 1/2 cup honey 3 tablespoons dark brown sugar Blue cheese or ranch dressing, for serving 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or nonstick aluminum foil. To prepare chicken wings, cut off wing tips at the joint and discard the tips or reserve for another use. In a large bowl, combine flour, garlic powder, Essence, salt, and white pepper. Dredge the wings in the flour mixture, shaking off the excess and let set on a plate. In a large, deep-sided pot, heat several inches of vegetable oil to 350 degrees F. When the oil is heated, dredge the wings a second time, again shaking off the excess. Deep-fry the wings until crispy and golden brown, about 12 minutes. While wings are frying, mix the hot sauce, honey, and brown sugar in a large bowl until mixture is smooth. Remove the wings from the oil, pat dry and then dip in the hot sauce mixture to coat. Lay the wings on the baking sheet. Bake coated wings until the sauce is dry, about 12 minutes. Serve hot with blue cheese or ranch dressing. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. ","[Syrah, Zinfandel, Malbec, Rioja]" 30107,"Easy Cheesy Spinach 2 tablespoons unsalted butter 1 medium white onion, finely chopped 1 cup (8 ounces) cream cheese, softened 2 (10-ounce) boxes frozen spinach, thawed and squeezed dry 1 teaspoon freshly grated nutmeg Kosher salt and ground white pepper Instructions: Heat the butter in a 12-inch saute pan over moderate heat. Add the onions and cook until soft, about 8 minutes. Whisk in the cream cheese and let melt. Fold in the spinach until evenly combined. Add up to 3 tablespoons water if the mixture seems too dry. Sprinkle the nutmeg on top and season with salt and pepper. BYOC: Lemon zest and juice would bring a little bit of sunshine to this dish. Just add with the salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30108,"Strawberry Mango Pound Cake Shortcakes 1 ripe mango, peeled and finely chopped, about 2 cups One 16-ounce container strawberries, trimmed and thinly sliced (about 3 cups) 2 tablespoons fresh lime juice 1 tablespoon granulated sugar 1/2 teaspoon finely grated lime zest One 10.75-ounce frozen pound cake, thawed 4 tablespoons (1/2 stick) unsalted butter 2/3 cup sweetened shredded coconut Two 14-ounce containers pineapple coconut ice cream or your favorite tropical flavored ice cream, such as mango or dulce de leche Instructions: In a medium bowl, toss the mango and strawberries with the lime juice, sugar and lime zest. Let sit, tossing occasionally, until the fruit is very juicy, 30 minutes to 1 hour.
When the fruit is ready, slice the pound cake into 12 equal pieces. Heat 2 tablespoons of the butter in a large nonstick skillet over medium-low heat. Sprinkle half the coconut in 6 small piles in the skillet and place a slice of pound cake over each pile of coconut. Cook, pressing down with a spatula, until the coconut is toasted and the pound cake is warmed, about 3 minutes. Flip and toast on the second side of the pound cake slices until warmed, about 1 minute more. Transfer each slice to a plate, scrape out any leftover coconut in the skillet so it does not burn and repeat with the remaining butter, coconut and pound cake slices.
To assemble, evenly divide the fruit with the accumulated juices among 6 slices of toasted pound cake. Top with a large scoop of ice cream, about 1/2 cup each, and a second slice of pound cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 30109,"Bibb Salad with Parmesan Butter Crostini 1/2 baguette loaf, cut into 1/2-inch thick slices 1/2 stick (4 tablespoons) unsalted butter, at room temperature 1/3 cup freshly grated Parmesan cheese 3 tablespoons fresh lemon juice 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 head Bibb or butterhead lettuce, leaves torn 1 medium fennel bulb, thinly sliced 1/3 packed cup fresh basil leaves, chopped 1/3 packed cup mint leaves, chopped Instructions: For the crostini: Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 375 degrees F. Arrange the bread slices in a single layer on a baking sheet. Bake for 10 to 12 minutes until golden. In a small bowl, using a fork, mix the butter and cheese together until smooth. For the salad: In a small bowl, whisk together the lemon juice and oil until combined and season with salt and pepper, to taste. Place the lettuce, fennel, basil, and mint in a salad bowl. Pour the dressing over the salad and toss well. To serve: Spread the Parmesan butter on the toasted bread and serve alongside the salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 30110,"Grands! Mini Chicken Pot Pies 2 cups Green Giant? frozen mixed vegetables, thawed 1 cup diced cooked chicken 1 can (10 3/4 oz) condensed cream of chicken soup 1 can (16.3 oz) Pillsbury? Grands!? Flaky Layers refrigerated biscuits Instructions:

1. Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well. 2. Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place. 3. Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 30111,"Kale-llaloo 1 tablespoon butter 3 slices bacon, roughly chopped 1/2 cup diced Vidalia onion 1 (1 1/2-pound) bunch kale, chopped 1/2 cup coconut milk 1 cup beef broth Salt and freshly ground black pepper Instructions: In a large saute pan, add butter and bacon and cook over medium heat until bacon begins to crisp and renders its fat. Add onions and cook until softened, 5 to 8 minutes. Add kale and saute until it wilts and combines with the onion and bacon. Add coconut milk and broth and continue to cook until kale softens, another 10 minutes. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 30112,"Bistec Con Chiles Verdes 3 tablespoons olive oil, plus extra to drizzle on steaks Two 16-ounce New York strip steaks (1/2 a steak per serving) 4 tablespoons Aaron's Adobo, recipe follows 2 poblano chiles, roasted, peeled and seeded, thinly sliced 1 jalapeno cl, roasted, peeled and seeded, thinly sliced 1 white onion, thinly sliced 1 medium shallot, thinly sliced 1/2 cup nopales, grilled for 5 minutes on each side and sliced Epazote Butter, recipe follows Salt and freshly ground black pepper 1/4 cup cumin seeds 1/4 cup coriander seeds 1/4 cup fennel seeds 1/4 cup yellow mustard seeds 2 ancho chiles, stemmed, seeded, deveined and torn into small pieces 2 pasilla chiles, stemmed, seeded, deveined and torn into small pieces 1/2 cup dried whole oregano (preferably Mexican) 1/4 cup Spanish paprika (pimenton), preferably sweet or hot 2 tablespoons garlic powder 2 tablespoons onion powder 1 bunch epazote leaves, picked (about 2 cups) 1 bunch fresh cilantro, roughly chopped (about 1 cup) 1 clove garlic Juice of 1 lime 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 pound butter, softened Instructions: Drizzle a little olive on each steak and sprinkle 1 tablespoon Aaron's Adobo on each side of the steaks. Allow to rest. Meanwhile, using a saute pan over medium heat, add 1 tablespoon olive oil, the roasted poblano and jalapeno chiles and onion. Cook for 5 minutes, until the onion is translucent. Remove and cool. Then, in a large saute pan, add the remaining 2 tablespoons olive oil and the shallots. Cook softly over medium heat until translucent, about 5 minutes. Then add the cl-onion mixture and cook for another 5 minutes. Then add the nopales. Season with 1 teaspoon of salt and 1 teaspoon of pepper and set aside. On a hot grill, cook the steak for 7 to 8 minutes on each side until medium-rare and remove from the grill. Allow to rest for 5 minutes, then slice into 1-inch pieces. Divide the cl-onion mixture onto 4 plates and top with the sliced steak. Next, top with some Epazote Butter, however much you'd like, and put the plate under a broiler just for a few seconds, long enough for the butter to melt. Good to go. Serve and enjoy! Heat a dry skillet over medium-low heat. Pour in the cumin, coriander, fennel and mustard seeds along with the pieces of ancho and pasilla chiles. Toast, stirring constantly, until it's very aromatic and just begins to smoke, about 3 minutes. Dump the mixture onto a plate and let it cool to room temperature. Grind it to a fine powder in a spice grinder or clean coffee grinder. Put the powder in a large bowl and add the oregano, paprika, garlic powder and onion powder. Stir them really well to combine. Store the adobo in an airtight container or resealable plastic bag in a cool, dark place for up to a month. In a blender, puree the epazote, cilantro, garlic, lime juice, salt and pepper with 1/2 cup water. Then take herb puree and mix well with softened butter until a green butter occurs. Once mixed, you can wrap in parchment paper and freeze. It keeps for up to a month. ","[Malbec, Tempranillo, Garnacha, Barbera]" 30113,"Leek and Potato Cake 7 ounces all-purpose flour 1 stick unsalted butter 1/4 teaspoon salt 1 large egg yolk 3 tablespoons cold water (for emergency) 3 medium Yukon gold potatoes, peeled 2 leeks, trimmed, dark greens removed, rinsed well and sliced 1 shallot, finely chopped 3 tablespoons extra-virgin olive oil 2 tablespoons butter, plus more for topping 2 ounces chopped guanciale, optional 3 large farm fresh eggs 1/2 cup whole milk 1/3 cup freshly grated Parmesan, plus more for sprinkling Kosher salt and freshly ground black pepper Instructions: For the dough: Add the flour, butter and salt into the bowl of a stand mixer. Run the machine at its slowest setting for 5 to 7 minutes. Add the yolk, and as the butter starts breaking into the dough, you will notice that your mix will start looking like coarse crumbs. As time goes by, the crumbs will become smaller and smaller until the dough will start forming. This is the only tricky part: in case the dough is not forming right (it's usually because of a small egg yolk), slowly add the cold water, not all at once, just the right amount for the dough to come alive and start detaching from the sides of the bowl. Remove the dough from the mixer, form it into a disc and put it to rest, covered in the refrigerator for 1 hour. Preheat the oven to 425 degrees F. Butter an 11-inch tart pan.
   For the filling: In a pot of boiling water, cook the potatoes half way, for about 15 minutes, then remove from the hot water and set aside to cool off. Once cool, slice into thin slices.
   In a medium pan, saute the leeks and shallots over medium heat in the oil and butter until soft and just golden, about 7 minutes. (Or saute the leeks and shallots with the guanciale.) Let cool.
   In a bowl, beat the eggs, milk, Parmesan and some salt and pepper. Add the leeks and shallots to the egg mixture and stir well with a fork until all the ingredients are evenly distributed.
   Dust some flour on a flat surface. Lightly dust your wood rolling pin and start working the dough. Do not press too hard, give the dough some time to respond to the pin and start softening up. Flip it a couple of times, dust it with flour, and mostly importantly do not guess the size. Keep the buttered pan close and prop it on top of the dough from time to time. Keep in mind that you will have to roll the dough a bit wider, as the pan has edges that need to be completely covered. Place the dough into the tart pan and, using a fork, poke holes into it to prevent swelling during the cooking process.
   Pour the egg mixture slowly into the dough, using a spoon to make sure you create an even layer. Get creative and place the sliced potatoes very gently on top of the egg mixture, creating a pleasant concentric pattern. Sprinkle the top of the cake with freshly grated Parmesan, 3 or 4 small tabs of butter and some ground pepper. Place the pan on a sheet tray.
   Cook in the oven for about 45 minutes, but make sure you check the cake after the first half hour, turn it around once or twice, and keep an eye on its color, which is the best indicator. The cake will be ready when the crust looks golden and the butter and cheese on top have become crisp and irresistible! When ready, let your new creation rest and settle for about 10 minutes, then remove from the pan and serve warm. Buon Appetito! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 30114,"Classic Sour Cream Coffee Cake 3/4 cups all-purpose flour 2/3 cup packed light brown sugar 1 teaspoon ground cinnamon 1 pinch fine salt 5 tablespoons unsalted butter, at room temperature 8 tablespoons (1 stick) unsalted butter 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 pure vanilla extract 1 cup sour cream Instructions: Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. 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 the butter and granulated sugar together 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 and re-invert onto a rack to cool completely.
   ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 30115,"Meatballs 1 small onion, minced 1-ounce fresh white bread crumbs Milk to soak bread crumbs 1 pound 80 percent lean ground beef (chuck) 1 egg, lightly beaten 2 tablespoons each minced Italian parsley & fresh mint Salt and freshly ground black pepper 2 tablespoons butter 2 tablespoons vegetable oil Flour for dredging Instructions: Bring 3 cups of water to a boil and add minced onions. Immediately remove water from heat and pour into a strainer. Drain parboiled onions well, pat dry and set in a bowl. Soak bread crumbs in milk for 10 to 15 minutes. Drain through a sieve and press down lightly to squeeze out excess milk (but leave moist). To the onions add the ground beef and mix together with a fork. Add the parsley and mint, salt and pepper. (To taste for seasoning, first heat some of the mixture in a skillet; taste, then adjust seasoning). Set aside, refrigerated and covered for 1 hour to firm up. When ready to cook your meatballs, take a teaspoon of the meat mixture and form a ball the size of a walnut. To help shape the mixture dip your hands in cold water. Shape meatballs smoothly but don't overwork the meat. When all meatballs are shaped, heat oil and butter in a large skillet. Lightly dredge meatballs in flour and shake off excess. Saute meatballs for about 4 to 5 mins a side or until just done. They should be just cooked through, but still moist inside. Pat dry on paper towels. When ready to serve, place meatballs in the tomato sauce (see recipe below) to reheat and serve atop spaghetti. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 30116,"Yucatan Rice 3 1/2 cups low-sodium chicken stock 2 (5-ounce) packages saffron yellow rice (recommended: Mahatma) 2 tablespoons butter 1/4 cup chopped pimientos 1/4 cup-seeded and diced canned green chiles, optional 1 cup frozen chopped onions, thawed Instructions: Combine all ingredients in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to a simmer. Cook for 20 to 25 minutes or until all liquid is absorbed. Fluff with a fork and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 30117,"Salted Lime Margarita Cake 3/4 cup butter, at room temperature, plus more for greasing 1 1/4 cups cake flour 1 1/4 cups sugar 1 1/4 teaspoons kosher salt 1 teaspoon baking powder 1/2 cup egg whites 1/2 cup sour cream 1 tablespoon lime zest 1 tablespoon lime juice 1/4 cup canola oil Tequila Simple Syrup, recipe follows Lime Curd, recipe follows Salted Lime Buttercream, recipe follows 1/2 cup sugar 1/4 cup white tequila 1 cup sugar 1/2 cup egg whites 1/4 teaspoon cream of tartar 3/4 pound butter, cubed 2 tablespoons lime juice 1 teaspoon fleur de sel sea salt 1/2 teaspoon vanilla extract 1/2 cup sugar 1/4 cup lime juice Zest of 2 limes 2 eggs 1/2 cup butter, cubed Instructions: Preheat the oven to 325 degrees F. Grease two 6-inch cake pans. In the bowl of an electric stand mixer fitted with a paddle attachment, mix the cake flour, sugar, salt and baking powder. Mix until combined. In a separate bowl, mix 1/4 cup plus 2 3/4 tablespoons water, the egg whites, sour cream, lime zest and lime juice. In another small bowl, mix together the butter and oil until it reaches a mayonnaise-like consistency. Add half of both the sour cream and butter mixtures to the flour. Mix on medium speed for 1 minute. Scrape down the sides of the bowl and add the rest of the sour cream and butter mixtures and mix on medium speed until fully mixed together, 2 minutes. Divide the cake batter between the prepared cake pans, filling each to about two-thirds full. Bake until cooked through and a toothpick inserted into the center comes out clean, 20 to 24 minutes. Let the cake set in the refrigerator for 1 hour or in the freezer for 30 minutes before applying icing. Trim the tops of each cake and cut each widthwise into 2 layers. This will give you 4 layers of cake. Starting with the bottom layer, brush with the Tequila Simple Syrup. Using a pastry bag filled with Salted Lime Buttercream, pipe a thin ring around the outside edge of the cake, this will keep your curd from oozing out. Spread a thin layer of Lime Curd inside ring. Use the pastry bag to pipe a full layer of buttercream on top of curd, about 1/4-inch thick. Place the next cake layer on top and repeating the process with the syrup, buttercream and lime curd and repeat the process with the third layer of cake, ending with the final cake layer on top of the buttercream. Remove the excess filling from the outside of cake with an offset spatula. Refrigerate for 15 minutes to set. Once the cake is cool, ice with the remaining Salted Lime Buttercream and serve. Combine 1/2 cup water with the sugar in a pot, heat and stir until the sugar dissolves. Add the tequila and stir until combined. Set aside to cool. In a small pot combine the sugar and 1/2 cup water and bring to a boil. Continue cooking until the mixture reaches the soft-ball stage. Use a candy thermometer to monitor temperature. Meanwhile, in a separate bowl, use an electric mixer to whip the egg whites and cream of tartar on medium speed to a soft peak. When the sugar syrup reaches 225 degrees F, add it slowly to the whipped egg whites, continuing to beat on medium speed until cool. While the mixer is running, add the butter a few pieces at a time. Add the lime juice, salt and vanilla extract. Mix until combined. In a large metal bowl, combine the sugar, lime juice and lime zest. Whisk the eggs into the lime mixture and set the bowl over a pot of boiling water. Stir constantly until the curd starts to thicken, about 10 minutes. Strain the curd through a mesh strainer into another bowl. Add the butter a few cubes at a time and whisk until smooth. Set aside to cool, stirring frequently. Once the curd is cool, keep it in the refrigerator in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30118,"Pan Fried White Fish 1 1/4 pounds sea bass fillets, skin on Coarse salt and cracked black pepper 1/2 cup all-purpose flour, to coat fish 2 teaspoons olive oil Instructions: Unwrap fish but leave it on the butcher paper. Season with salt and pepper on flesh side only. Sprinkle generously with flour, and then shake off the excess. In a 12-inch non-stick skillet, heat 2 teaspoons of olive oil over medium high heat until hot but not smoking. Place the fish in the pan skin side down. Cook until golden, about 3 to 4 minutes. Turn the fish over and cook until the flesh is just cooked through and is no longer translucent, about 3 more minutes, depending on the thickness of your fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 30119,"Whole30 Thai Curry Veggie Noodles with Chicken 1 1/2 pounds boneless, skinless chicken breasts (about 2 large) 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper 1/2 cup coconut milk Juice of 2 limes, plus lime wedges for serving 2 tablespoons almond butter 2 teaspoons red curry paste (see Cook's Note) 1 large carrot, spiralized 1/2 small head red cabbage, sliced thin 1 large English cucumber, spiralized 2 scallions, thinly sliced
   Chopped roasted, salted cashews, for serving Instructions: Preheat the broiler and line a baking sheet with foil. Drizzle the chicken with the olive oil and sprinkle with some salt and pepper. Transfer to the prepared baking sheet and broil, flipping halfway, until cooked through, about 10 minutes. Meanwhile, whisk together the coconut milk, lime juice, almond butter and curry paste in a large bowl. Add the carrots, cabbage and 1 teaspoon salt and toss to coat completely. Let sit for 15 minutes. Add the cucumber to the bowl and toss to combine.
   Thinly slice the chicken. Divide the veggies among 4 bowls and top with the chicken, scallions and some cashews. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 30120,"Persimmon Spice Cookies 2 very ripe Fuyu persimmons, peeled, seeded and diced
   2 cups plus 2 tablespoons all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 cup granulated sugar 1 large egg, at room temperature 1 teaspoon pure vanilla extract 2/3 cup golden raisins 1 1/4 cups confectioners' sugar 2 tablespoons milk 2 tablespoons finely chopped pistachios Instructions: Puree the persimmons in a mini food processor or blender until smooth; set aside. Whisk the flour, baking soda, cinnamon, cloves, nutmeg and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until combined, then beat in 3/4 cup of the persimmon puree until combined. (The mixture may look curdled.) Reduce the mixer speed to low; gradually add the flour mixture, beating until just incorporated. Fold in the raisins with a rubber spatula. Cover and refrigerate until firm, about 30 minutes. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop heaping tablespoonfuls of dough about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden brown, about 13 minutes. Let cool completely on the baking sheets. Make the glaze: Whisk the confectioners' sugar and milk in a small bowl. Spoon about 1 teaspoon of the glaze over each cookie, then sprinkle with the pistachios. Let set, 10 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 30121,"Picante Roast Beef Sandwich with Garlic, Lime and Green cl 2 teaspoons olive oil 1/2 cup diced onions 2 to 3 cloves garlic, minced 12 ounces sliced roast beef, sliced into strips 1 (14-ounce) can diced tomatoes 1 (4-ounce) can minced green chiles 2 tablespoons fresh lime juice 1 teaspoon ground cumin 2 tablespoons chopped fresh cilantro leaves Salt and ground black pepper 4 sandwich rolls, sliced in 1/2 Instructions: Heat oil in a large skillet over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add roast beef slices and saute 3 to 5 minutes, until browned on all sides, stirring frequently. Add tomatoes, jalapenos, lime juice, and cumin and stir to combine. Bring to a simmer and cook 5 minutes, to heat through and reduce slightly. Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Spoon onto sliced rolls with plenty of sauce and serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 30122,"Free-Form Fruit and Nut Pies 3/4 cup pine nuts, plus 2 tablespoons more for topping 1/4 cup sugar 3/4 cup all-purpose flour 1 tablespoon stone-ground cornmeal (yellow or white) Pinch fine salt 3 tablespoons cold unsalted butter, sliced 1 large egg 1 cup fruit jam or preserves 1 large egg yolk Instructions: Toast all the pine nuts in a dry skillet over medium-low heat, stirring, until evenly brown and fragrant, about 2 to 3 minutes. Cool.
Pulse the 3/4 cup cool pine nuts and sugar in a food processor until finely ground, about 15 times. Add the flour, cornmeal, salt, and butter and pulse until combined, about 10 more times. Add the egg and pulse until mixture comes together in a soft dough, about 5 times.
Lay out an 8 by 11-inch sheet of waxed or parchment paper. Divide dough equally into 6 balls and place on the paper, leaving at least 4 inches between each. Press down lightly to make even disks, and cover with another sheet of paper. With a rolling pin lightly roll over the entire sheet to make rounds about 5 inches in diameter. Slide paper onto a baking sheet and refrigerate for at least 1 hour or up to 3 days.
Remove top sheet of paper and cut the parchment into 6 squares (around the dough circles). Place 2 heaping tablespoons of jam on each circle and spread it evenly with the back of a spoon over the crust, leaving a 1 1/2-inch border around the edges. Fold and loosely pleat the dough over the edge of the jam, to make a rustic free-form pie. (Use the edge of the parchment or a bench scraper to lift the edges of dough over; it's easier that way. See photo.) Repeat with the remaining disks. Whisk the egg yolk with a teaspoon of water and brush over the edges of the crusts with it. Sprinkle remaining pine nuts onto the egg wash. Refrigerate pies for 30 minutes.
Position a rack in the middle of the oven and preheat to 375 degrees F. Bake pies until golden brown, about 30 minutes. Let set for 5 minutes before transferring with the paper onto a rack to cool.
Serve warm or at room temperature, with ice cream, whipped cream or yogurt, if desired.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30123,"PB and J Cinnamon Buns 80 milliliters (1/3 cup) whole milk 40 grams (3 tablespoons) unsalted butter, plus more for the cake tin
1 tablespoon smooth peanut butter
250 grams (2 cups) all-purpose flour, plus more for dusting 100 grams (3/4 cup) bread flour 45 grams (3 tablespoons) superfine sugar
1 teaspoon salt
One 7-gram (1/4-ounce) packet active dry yeast 1 medium egg Vegetable oil or other neutral oil, for the bowl 3/4 cup smooth peanut butter 3/4 cup raspberry jam
180 grams (1 1/2 cups) powdered sugar 3/4 teaspoon vanilla extract
2 to 3 tablespoons whole milk
Instructions: For the dough: In a microwave-safe bowl, add the milk, butter, peanut butter and 80 milliliters (1/3 cup) water and microwave until the butter is melted, about 30 seconds. Allow to cool until lukewarm to the touch. In the bowl of a stand mixer, add the all-purpose and bread flours, superfine sugar, salt and yeast and attach a dough hook. Turn the mixer to low speed and then slowly pour in the butter mixture. Add the egg and knead on medium speed for 2 minutes. Transfer the dough to a floured work surface. Knead with your hands until you have a smooth, soft and elastic dough. Put the dough into a lightly oiled bowl, cover and let stand for 15 minutes. Transfer the dough to a floured work surface. Using a rolling pin, roll the dough into a rough rectangle about 17 inches wide and 12 inches tall. The dough should be about 1/4 inch thick. Use a pastry wheel or knife to trim off any rough edges and create an even rectangle. Butter a 7-inch cake tin with a removable base and set aside. For the filling: Spread the peanut butter on top of the dough to the edges, leaving a small (1/2-inch) border uncovered at the top and bottom of the dough (tip: if your peanut butter is slightly too stiff to spread, pop it in the microwave for 30 seconds). Repeat the process with the jam. Use a knife or pastry wheel to cut long strips of dough 2 inches wide. Roll each strip into a tight spiral and transfer to the prepared cake tin. Leave enough space between each for them to proof. Cover with a damp tea towel and allow to rise until the buns have doubled in size, 1 to 1 1/2 hours. Preheat the oven to 170 degrees C/340 degrees F. Bake until golden brown on top, about 25 minutes. If the buns are browning too quickly, simply cover them with aluminum foil. For the icing: Meanwhile, add the powdered sugar and vanilla to a medium bowl. Add 1 tablespoon of milk and whisk the mixture together. Add more milk, 1 teaspoon at a time, until the icing is lump-free and thick but still runny. Assembly: Remove the buns immediately from the cake tin, then spread the icing over top. Best served immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30124,"Stellar Apple Spice Cakes 1 cup chopped dates or whole raisins (dark or golden) 2 cups all-purpose flour 3 eggs 1 1/2 cups sugar 1 cup vegetable oil 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon each ground cloves and ground allspice 1 teaspoon pure vanilla extract 2 cups peeled apple chunks (from about 3 apples) 1 cup chopped walnuts 1/2 cup maple syrup 1 1/2 cups confectioners' sugar Instructions: Heat the oven to 350 degrees F.
Place the dates in a bowl and toss them with 2 tablespoons of the flour until lightly coated (this will prevent them from sinking in the cake batter during baking).
Beat the eggs and sugar in a mixer fitted with a whisk attachment (or using a hand mixer) until fluffy. With the mixer running, slowly pour in the oil. In a separate bowl, mix the flour, salt, baking soda, cinnamon, cloves, allspice, and vanilla. Mix into the egg mixture. Mix in the apples and nuts, then stir in the dates by hand, distributing them evenly in the batter. Spoon into the muffin tins and bake about 35 minutes, until springy and dry in the center. Let cool in the pan on a wire rack, then turn out.
Meanwhile, make the glaze: Stir the maple syrup and sugar together in a bowl. Glaze the cooled cakes by spooning the glaze around the tops of the cakes and letting it drip down the sides. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 30125,"Spiral Rolled Fillet with Pesto 2 pounds center cut fillet of beef, spiral cut Salt and freshly ground pepper 1/2 cup store bought pesto Extra-virgin olive oil 8 long wooden skewers, soaked in cold water for at least 30 minutes Instructions: With the heel of your hand or a meat mallet, pound the meat and flatten to a thickness of about 1/2-inch. Sprinkle the inside of the meat with salt and pepper. Spread the pesto over the meat, leaving a 1-inch border on 1 long side. Roll the meat towards the border. With your knife, mark the fillet at 1-inch intervals. Run skewers through your fillet in between your knife marks so that each portion has a skewer securing it. Using your knife marks as a guide, cut your fillet into slices. Drizzle with the oil. Preheat the grill or a grill pan. Grill slices over high heat for about 3 to 4 minutes per side for medium rare. Let rest for a few minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 30126,"Crab Cakes or Fritters 1 cup lump or backfin crabmeat 1 cup special crabmeat (small pieces white crabmeat) 1/2 cup mayonnaise 1/2 teaspoon freshly ground black pepper 1/2 lemon, juiced 1 1/2 cups panko bread crumbs Vegetable oil, for frying Instructions: If using a deep fryer, heat vegetable oil to 375 degrees F. In a bowl combine the crabmeat, mayonnaise, and pepper. Form into either 1-ounce balls for fritters or into 3-ounce cakes. Roll in the panko to evenly coat. Deep-fry the fritters in until golden brown, about 5 to 7 minutes or pan-fry the cakes in 1 to 2 inches of 375 degree F vegetable oil until golden brown and flip to brown on the other side about 3 to 4 minutes per side. Drain both on a tray lined with paper towels. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30127,"Kids Can Make: Homemade Bread 1 1/2 cups whole milk, warmed 2 tablespoons sugar One 1/4-ounce package active dry yeast 4 1/2 cups unbleached all-purpose flour, plus extra for dusting 3 tablespoons unsalted butter, melted, plus extra for buttering the pan 1 tablespoon fine salt Instructions: Put the milk, sugar, yeast and 1 cup of the flour in a large resealable plastic bag. Squeeze the air out of the bag and seal. Squish with your hands until well mixed. Let it rest for 10 minutes at room temperature; the mixture will begin to bubble. Add the melted butter, salt and remaining 3 1/2 cups flour to the bag, seal and squish again until well blended. Remove the dough from the bag and put it on a floured surface. Knead until smooth, about 5 minutes.
Butter a 9-by-5-inch loaf pan and add the dough. Cover with a kitchen towel and put in a warm spot until the dough has just risen about 1 1/2 inches over the top of the pan, 2 to 2 1/2 hours.
Position a rack in the center of the oven and preheat to 375 degrees F. Brush the top of the dough lightly with warm water and bake until golden brown, about 35 minutes. Using oven mitts, remove the loaf from the pan and place in the center of the oven rack. Continue baking until the loaf sounds hollow when rapped lightly with your knuckles on the bottom and top, or an instant-read thermometer inserted in the center registers about 190 degrees F, about 30 minutes more. Transfer the loaf to a cooling rack and cool completely before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30128,"Watermelon and Cantaloupe Salad with Mint and Basil Vinaigrette 1/2 watermelon 1 cantaloupe, cut in half, seeded 2 tablespoons freshly chopped mint leaves plus whole sprigs, for garnish 2 tablespoons freshly chopped basil leaves plus whole sprigs, for garnish 1 lemon juiced (1/4 cup) 1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves, cool) 1/8 teaspoon amaretto Instructions: Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell. Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth. Add the watermelon and cantaloupe balls to the carved out watermelon half. Add the vinaigrette to the balls and toss to combine. Garnish with the mint and basil sprigs and taste. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 30129,"Chocolate Pecan Meringue Torte 7 extra-large egg whites, at room temperature 1/2 teaspoon cream of tartar 1/2 teaspoon kosher salt 2 1/3 cups plus 2 tablespoons sugar, divided 2 teaspoons pure vanilla extract, divided Chocolate Pecan Filling (recipe follows) 1 cup cold heavy cream Dark chocolate shavings, for decorating 1/2 cup pecans 4 extra-large eggs 1/4 cup sugar 1/2 teaspoon cornstarch 4 ounces bittersweet chocolate, such as Lindt, broken in pieces 2 tablespoons brewed espresso 1 teaspoon Kahlua 1 teaspoon pure vanilla extract 8 tablespoons (1 stick) unsalted butter, at room temperature Instructions: Preheat the oven to 250 degrees F. Draw two 8-inch circles on a sheet of parchment paper and place it on a sheet pan, pencil side down. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed for one minute, until frothy. With the mixer on high, slowly add the 2/3 cups sugar and 1 teaspoon of the vanilla and beat on high for 2 minutes, until it makes firm, glossy peaks. Divide the meringue between the two circles and spread into two flat 8-inch disks with a rubber spatula. Bake the meringues for one hour, turn the heat off, and leave the meringues in the oven for 2 hours. Remove them from the oven and allow to cool completely to room temperature on the sheet pan.
With a large flat spatula, carefully transfer one disk, rounded side up, to a totally flat serving plate. (It's okay if the top cracks a little.) Spread the chocolate pecan filling evenly on top. Place the second meringue, rounded side up, on top.
Combine the heavy cream, the 2 tablespoons sugar, and the remaining 1 teaspoon of vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until it forms firm peaks. Spread the whipped cream on top of the torte. Decorate with the shaved chocolate and refrigerate for 2 hours or for up to a day and serve cold. In the bowl of a food processor fitted with the steel blade, process the pecans until finely ground. Set aside. In a medium bowl set over a pan of simmering water, whisk the eggs, sugar, and cornstarch together, making sure the bottom of the bowl doesn't touch the water. Whisk the mixture almost constantly, until it is 130 to 140 degrees and thickened like custard. Set aside to cool to room temperature, whisking occasionally.
Set another bowl over the pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Put the chocolate and espresso in the bowl and heat just until the chocolate melts, stirring occasionally. Stir in the Kahlua and vanilla and set aside to cool to room temperature. Whisk the chocolate mixture into the egg mixture, then whisk in the butter, one tablespoon at a time, whisking until smooth. Stir in the pecans. The filling can sit at room temperature for up to 4 hours. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 30130,"\Cheater's\ Duck Confit 4 very fatty large duck legs Kosher salt Olive oil 4 large onions, sliced 2/3 bottle white wine 1 bundle thyme 10 bay leaves 1 bunch dandelion leaves Red wine vinegar, to taste Instructions: Season the duck legs with salt. Coat a large wide pot lightly with olive oil. Lay the duck legs skin side down, in a single layer, in the pan. Cook the duck legs low and slow over low heat to render the fat. This process will take a while, don't rush it. It is really important to render as much fat out of the duck legs as possible. Once the pan is full of fat, turn up the heat and brown the duck legs on both sides. Preheat the oven to 400 degrees F. Once the legs have rendered and are nice and brown, remove them from the pan and reserve. Add the onions and season with salt. Stir to coat with the duck fat. Cover and cook over medium heat for 15 to 20 minutes. Once the onions are really nice and wilted, remove the lid and cook for another 15 minutes or until the onions start to caramelize. Taste to make sure they are very well seasoned, add salt if needed. Return the duck legs to the pan, snuggle them in with all the onions and add the wine, thyme and bay leaves. Cover the pan and place in the preheated oven. Braise the duck in the oven for about 90 minutes. Stir the onion and duck every 30 minutes to be sure that the onions are not burning. When done, the duck should be incredibly flavorful, tender and falling off the bone. Remove the tough lower stems from the dandelion greens, wash and spin them dry. Cut them into 1 -inch lengths. Place the greens in a large bowl with red wine vinegar. Season with salt and some of the warm duck fat. Strain some the onions out of the duck fat and toss them in with the greens. Place a large mound of the dressed dandelion greens on each serving plate, lay a duck leg on the greens and top with a little more of the onions. It's just ducky!!! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30131,"Nashville Hot Chicken 2 cups buttermilk 2 tablespoons hot sauce
12 chicken tenders, or 3 chicken breasts sliced into tender strips
Vegetable oil, for frying
1 1/2 cups vegetable oil 3 dried guajillo chiles, left whole
1/4 cup dark chili powder
1/4 cup smoked paprika
1/4 cup cayenne pepper
1/4 cup crushed red pepper 4 ounces brown sugar 3 ounces cayenne pepper
1 ounce ground cinnamon
1 ounce dark chili powder
1 ounce smoked paprika
1 ounce ground white pepper
1 ounce kosher salt
1 pound all-purpose flour 2 ounces coarse black pepper
1 ounce smoked paprika
1 ounce celery salt
1 ounce kosher salt
1/2 ounce garlic powder
1/2 ounce onion powder
1/2 ounce dried thyme
12 Hawaiian sweet slider rolls 1 red onion, thinly sliced
Pickled cucumber slices, for serving Instructions: For the chicken: Pour the buttermilk and hot sauce over the chicken in a shallow dish. Let sit for 15 minutes. Preheat a deep-fryer or a large Dutch oven filled with 3 inches oil to 325 degrees F. Line a sheet tray with a wire rack. For the cl oil: Add the oil, chiles, chili powder, smoked paprika, cayenne and crushed red pepper to a medium saucepan and place over medium heat. Allow the oil to come to a simmer, then turn off the heat and let the chiles steep in the oil for 5 minutes. Strain and let cool. For the shake: Add the brown sugar, cayenne pepper, cinnamon, chili powder, smoked paprika, white pepper and salt to a bowl. Stir to combine and set aside until later. For the dredge: Add the flour, pepper, smoked paprika, celery salt, kosher salt, garlic powder, onion powder and thyme to a very large bowl or shallow dish. Add the marinated chicken pieces, one by one, and pat the dredge onto the chicken, creating little crackles in the chicken piece. Shake off any excess dredge and add the chicken to the fryer. Fry in batches, turning occasionally, until just slightly golden and it has an internal temperature of 165 degrees F, 3 to 5 minutes. Remove from the oil and let rest on the wire rack until just cool to touch. Add back to the fryer and double-fry until super golden brown, about 3 minutes. Drain again on the wire rack. Dip the fried chicken in the cl oil and add to a shallow dish. Dust each piece with the shake thoroughly until no oil is apparent on both sides. To serve: Split the Hawaiian rolls in half. Put a tender between each roll, then top with the sliced onion and a pickle chip or two. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 30132,"Sauternes Apple Pie 2 1/2 cups all-purpose flour, plus more for dusting Pinch baking powder Pinch fine salt 2 sticks cold butter, cut into 1/2-inch pieces 1 tablespoon Sauternes wine 8 to 10 tablespoons ice water 1/4 cup Sauternes wine or Moscato 2 tablespoons freshly squeezed lemon juice 5 pounds baking apples, such as Golden Granny Smith, Honeycrisp, Braeburn or Golden Delicious (10 to 11 medium-large apples) 4 tablespoons unsalted butter, plus 1 tablespoon melted, for brushing 2/3 cup sugar, plus 1 tablespoon for sprinkling 1 teaspoon ground cinnamon 1/4 teaspoon ground cardamom, optional Instructions: For the crust: Combine the flour, baking powder and salt in a food processor and run for 10 seconds. Add the butter and pulse in 1-second bursts until only very small pieces of butter are visible, 12 to 15 pulses. Pulse in the Sauternes, and then pulse in the ice water 1 tablespoon at a time until the dough just comes together. Turn the dough out onto a sheet of plastic wrap and bring together into a ball. Turn the dough out onto a dry surface and divide into 2 disks, one slightly larger than the other. Wrap in plastic and refrigerate for 1 hour or up to overnight. Preheat the oven to 350 degrees F. Place an oven rack in the lower third of the oven. Roll out the larger disk of dough on a lightly-floured surface until 1/8-inch thick and 11 inches in diameter to fit a 9-inch pie plate. Place into the pie plate and trim the overhang to 1/2 inch without crimping the edges. Refrigerate while preparing the filling. For the filling: Combine the Sauternes and lemon juice in a medium bowl. Peel, halve and core the apples and slice them into 1/4-inch wedges. Toss the apples with the wine and lemon juice. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add half of the apples and some of the wine and lemon juice, sprinkle with half of the sugar and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Reduce the heat to medium and cook the apples until they soften and there are no juices in the pan, about 8 minutes. Transfer the apples to a medium bowl. Melt 2 more tablespoons of butter in the same skillet, and repeat with the remaining apples, wine and lemon juice and sugar. If any juice has collected from the first batch of apples, pour those juices over the second batch of apples while they are cooking. Toss together both batches of apples with the cinnamon and cardamom, if using. Set aside to cool completely. For assembling: Pour the filling into the prepared pie shell. Roll the smaller disk of dough on a lightly-floured surface to 1/8-inch thick and place on top of the filling. Fold the edges over and then decoratively crimp. Cut slits into the top crust to allow steam to escape, and then transfer to the freezer for 30 minutes to let the dough rest. Brush the crust with the melted butter and sprinkle with the sugar. Place in the lower third of oven and bake until golden brown, 45 minutes to 1 hour. Cook's Note: You can cook the apples for the filling 1 day ahead. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 30133,"Whole Grilled Bluefish 1 whole bluefish, cleaned 3 tablespoons, olive oil 2 lemons, juiced 3 limes, juiced 2 tablespoons freshly ground pepper 2 tablespoons sea salt 1 to 2 lemons, cut in wedges Instructions: Preheat grill to medium. Dress fish with oil, and lemon and lime juices. Season with pepper and salt. Be sure to rub all ingredients throughout fish and inside cavity. Stuff inside of fish with lemon wedges. Place in fish basket. Cook 10 to 15 minutes per side or until skin is slightly charred. Remove carefully. Serve with lemon. ","[Chardonnay, Sauvignon Blanc, Riesling]" 30134,"Buffalo Wings with Spicy Blue Cheese Sauce 24 chicken wings 1/2 cup butter 1 cup hot sauce Vegetable oil, for frying 8 ounces ranch style dressing 1/4 cup crumbled blue cheese 1/4 teaspoon cayenne pepper Instructions: Cut the tips off the wings and discard. Cut remaining chicken wings in half at the joint. Deep fry wings in about 2 inches of oil in skillet until done. Drain on paper towels. Melt butter and hot sauce together. Dip fried wings into the sauce. Serve with a spicy blue cheese dip or dressing and celery sticks. SPICY BLUE CHEESE SAUCE: In a small bowl mix together all ingredients. Serve with chicken wings. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 30135,"Glazed Chicken with Fruit and Sweet Potatoes 1 3/4 cups Swanson Chicken Stock 1 package (6 ounces) dried fruit bits or morsels* 1/4 cup packed brown sugar 1/4 teaspoon garlic powder 1/4 teaspoon dried rosemary leaves, crushed 4 bone-in chicken breast halves 1 large sweet potato, cut into 1-inch pieces 1 medium onion, cut into wedges Instructions: Heat 1 cup stock, fruit, brown sugar, garlic powder and rosemary in a 2-quart saucepan over medium heat to a boil. Place the chicken, potato and onion into a roasting pan. Pour the stock mixture over all. Cover the pan. Bake at 450 degrees F for 15 minutes. Pour the remaining stock into the pan. Bake, uncovered, for 15 minutes or until the chicken is cooked through and the vegetables are tender. *Use dark and golden raisins, apricots and apples. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Creamy Tomato and Basil Pasta 8 ounces pasta of your choice 2 tablespoons unsalted butter 1 small onion, finely chopped 2 cloves" 30136,"Chilaquiles Rojos (Traditional Mexican Breakfast Dish) 10 ripe Roma tomatoes, quartered 8 serrano chiles, left whole, stems removed
5 cloves garlic, peeled
1 white onion, peeled and quartered
4 tablespoons oil
Salt
Chicken base, for seasoning
6 ounces tomato puree
8 ounces cooked and shredded chicken
3 ounces chopped fresh cilantro, plus cilantro sprigs for serving
6 ounces tortilla chips, strips or squares are best
6 ounces sour cream
1 onion, sliced into rings
12 ounces crumbled queso fresco cheese or panela cheese
Prepared guacamole, for serving
Prepared refried black beans, for serving
Prepared pico de gallo salsa, for serving Instructions: Grill the tomatoes, chiles, garlic and onions until they have a slightly blackened skin. Do not burn! Bring 6 cups water to a boil with the blackened veggies until they are cooked through and soft inside. Pour the veggies with the hot water and a little added cold water into a food processor and process. Don't blend too much, you want the mixture to be chunky. In a large pot, heat up the oil until smoking. Then (carefully!) add a small amount of the sauce mixture and let it burn away for 1 minute (this is for a nice smoky flavor). Then slowly add the rest of the mixture and season with salt and some chicken base. Add the tomato puree for color, and mix well. Add the shredded chicken and cook until it is heated through. Add the cilantro. Add the chips and serve immediately on 4 plates. Top each plate with some sour cream, sliced onions, queso fresco and a sprig of cilantro. Serve with guacamole, refried black beans and pico de gallo on the side. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 30137,"Grilled Citrus Spiked Lemonade 6 lemons, halved 2 limes, halved
2 navel oranges, halved 1 1/2 cups plus 1/4 cup sugar
Kosher salt
8 small basil leaves
1 to 2 cups vodka, optional Instructions: Preheat a grill to medium-high. Combine the lemons, limes and oranges in a medium bowl and toss with 1/4 cup of the sugar to coat. Sprinkle with a generous pinch of salt. Place the fruit, cut-side down, on the grill; cook until dark brown grill marks appear, 5 to 8 minutes. Remove to a plate and let cool. Cut 2 lemon halves into slices and set aside for garnish. Combine the remaining 1 1/2 cups sugar with 2 cups water in a saucepot over medium heat. Cook until the sugar is fully melted, about 5 minutes. Let cool completely. Pour the sugar syrup into a pitcher and add the basil leaves. Juice the grilled citrus through a strainer into the pitcher. Add vodka to taste, if using. Stir, add ice, and garnish with the reserved lemon slices. Serve cold. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 30138,"Orange Dal with Ginger and Garlic 2 cups orange dal* 2 tablespoons clarified butter (ghee) 2 large onions, finely diced 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 tablespoons minced garlic 2 tablespoons freshly grated ginger 2 1/2 cups chicken stock or water Instructions: Spread the dal on a cookie sheet and pick out any stones or clumps of dirt. Place in a large bowl and wash under cold, running water until the water runs clear, about 10 minutes. Drain in a colander. Heat the butter in a medium saucepan over medium heat. Saute the onions with salt and pepper until golden brown. Add the garlic and ginger, and cook 2 to 3 minutes, stirring occasionally. Add the dal and chicken stock or water. Bring to a boil, reduce to a simmer, and cook, covered, 20 minutes. Serve immediately. Dal keeps well for 2 to 3 days. Reheat before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30139,"Tortoni Sundaes 2 pints vanilla ice cream, softened in microwave on defrost for 1 minute 10 coconut cookies or coconut macaroons, from bulk cookie bins or shelf packaged 1/2 cup maraschino cherries, drained and chopped, plus 6 whole, for garnish 1/2 cup mini semisweet chocolate chips Chocolate syrup or hot fudge sauce, for topping 1 package, 2 ounces, chopped salted nut topping, available on baking aisle Instructions: Combine softened vanilla ice cream with crumbled macaroons, chopped maraschino cherries and mini semisweet chocolate chips. Spoon mixture into a small, glass, mixing bowl. Cover with plastic wrap and freeze until ready to serve dessert. To form sundaes, scoop tortoni ice cream mixture into ice cream bowls. Drizzle with chocolate syrup or warmed hot fudge, top with remaining whole maraschino cherries and nut topping. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 30140,"Champagne a l'Orange Scant 4 ounces Champagne 1/2 ounce Grand Marnier Twist of orange zest Instructions: In a champagne glass pour chilled champagne. Carefully pour Grand Marnier down the inside of glass. Garnish with a twist of orange zest. ","[Champagne, Cava]" 30141,"Creamy Pancetta Pasta with Mushrooms and Parmesan One 16-ounce package pappardelle nests or 1 recipe for Cracked Black Pepper Pasta One 6-ounce piece pancetta, cut into cubes 6 ounces fresh chestnut or cremini mushrooms, cleaned and finely sliced 1 cup heavy cream 1/2 cup grated Parmesan cheese Freshly ground black pepper Instructions: Bring a large pot of water to the boil and cook the pappardelle according to the package directions.
While the pasta is cooking, put a large skillet over medium-high heat. Cook the pancetta until it starts to brown, about 5 minutes. Add the mushrooms and cook for 2 to 3 minutes, then add the cream. When the cream is hot, add the Parmesan and stir.
Drain the pasta and add it to the skillet. Stir well and season with some pepper. I find it does not usually need salt because of the salty pancetta and Parmesan. Serve immediately. I like to serve it with an arugula salad. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 30142,"Shrimp Soup with Lime-Pickled Onions 2 small red onions (1 thinly sliced into half-moons, 1 chopped) 2 tablespoons fresh lime juice, plus lime wedges for serving Kosher salt 1 pound peeled and deveined medium shrimp 2 teaspoons chili powder 3 tablespoons extra-virgin olive oil 1/4 cup chopped fresh cilantro leaves, plus 2 teaspoons minced stems 2 plum tomatoes, chopped 4 cups low-sodium chicken broth 1 1/4 pounds Yukon Gold potatoes, peeled and diced 1 avocado, diced 1/2 cup corn nuts Instructions: Mix the sliced red onion with the lime juice and 1/4 teaspoon salt in a bowl; set aside. Pat the shrimp dry and season with salt and 1/2 teaspoon chili powder. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add half the shrimp and cook, until opaque, about 1 minute per side. Remove with a slotted spoon and transfer to a plate. Repeat with the remaining shrimp. Tent with foil to keep warm. Add the remaining 1 tablespoon olive oil to the pot. Add the chopped red onion and cilantro stems and cook, stirring, until softened, about 3 minutes. Stir in the remaining 1 1/2 teaspoons chili powder. Add the tomatoes and cook until starting to soften, 2 to 3 minutes. Add 1 cup water, the chicken broth, potatoes and a big pinch of salt. Cover and bring to a boil. Uncover and reduce the heat to a simmer; cook until the potatoes are tender, 8 to 10 minutes. Smash about half the potatoes with a potato masher. Simmer until thickened, 2 to 3 minutes; season with salt. Stir the cilantro leaves into the red onion mixture. Divide the shrimp and soup among bowls. Top with the pickled onion, avocado and corn nuts; serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 30143,"No-Baste, No-Bother Roasted Turkey 1/2 stick salted butter, softened
One 12-pound turkey, completely thawed and all giblets removed 2 tablespoons salt
2 teaspoons pepper 2 stalks celery, cut in lengths to fit turkey cavity 1 medium sweet onion, such as Vidalia, cut in half 1 large carrot, cut in lengths to fit the turkey cavity 2 cups boiling water Instructions: Adjust the oven racks so the covered roasting pan fit easily inside. Preheat the oven to 500 degrees F.
Rub the butter on the outside and in the cavity of the turkey. Sprinkle the salt and pepper on the inside and the outside of the turkey. Put the celery, onion and carrot in the cavity. Place the turkey, breast-side up, in a large roasting pan. Pour the boiling water into the pan. Cover with a tight-fitting lid and put the pan in the oven.
Start a timer when the oven temperature returns to 500 degrees F. Bake for exactly 1 hour and turn off the oven. Do not open the oven door! Leave the turkey in the oven until the oven completely cools; this may take 4 to 6 hours. Reserve the pan juices and refrigerate the turkey if it will not be served soon after roasting. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30144,"Vanilla Bean Hazelnut Cupcakes 1 1/2 cups gluten-free flour mix
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon xanthan gum
1 cup soy milk
1/2 cup canola oil
1 tablespoon vanilla extract
1 tablespoon vinegar
One 16-ounce container chocolate hazelnut spread, such as Justin's Nut Butter Chocolate Hazelnut Butter Candied Hazelnuts, recipe follows Vanilla Bean Frosting, recipe follows Hazelnut Frosting, recipe follows 1 cup hazelnuts, crushed
1/4 cup granulated sugar
1/4 cup maple syrup
1/2 teaspoon sea salt
8 cups powdered sugar
8 ounces nondairy margarine
1/2 cup soy milk
1 tablespoon vanilla extract
1 vanilla bean, seeds scraped 1/4 teaspoon sea salt
8 cups powdered sugar
8 ounces nondairy margarine
1/2 cup soy milk
1/4 cup chocolate hazelnut spread, such as Justin's Nut Butter Chocolate Hazelnut Butter 1 tablespoon vanilla extract
Instructions: Preheat the oven to 325 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners. In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, baking soda, salt and xanthan gum until well integrated. Add in the soy milk, oil, vanilla and vinegar, and mix until smooth. Fill the cupcake liners three-quarters-full with batter. Fill a pastry bag with the chocolate hazelnut spread and cup 1/4-inch off the tip. Fill each cupcake with 1 tablespoon chocolate hazelnut spread. Sprinkle the tops of each cupcake with 1 tablespoon Candied Hazelnuts and bake until baked through, 13 to 15 minutes. Cool the cupcakes completely. To assemble: Generously frost each cupcake with the marbled Vanilla Bean and Hazelnut Frostings. Top with a sprinkle of the remaining candied hazelnuts.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Mix the hazelnuts, granulated sugar, maple syrup and salt until the hazelnuts are evenly coated. Spread evenly on the prepared baking sheet. Bake for 10 minutes. Allow to cool for 5 to 10 minutes. Mix the powdered sugar, nondairy margarine, soy milk, vanilla extract, vanilla seeds and salt with electric mixer until light and fluffy. Fill half the side of a pastry bag with the frosting and set aside. Mix the powdered sugar, nondairy margarine, soy milk, chocolate hazelnut spread and vanilla with an electric mixer until light and fluffy. Use the same pasty bag with the vanilla bean frosting and add the hazelnut frosting to the other half of the bag for a marble effect. Cut 1/2-inch off the tip. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30145,"Lobster Sauce for Pasta 4 live chicken lobsters Court Bouillon, recipe follows 1/2 cup extra-virgin olive oil 4 cloves garlic, crushed 5 heirloom tomatoes, diced 4 Rosso Bruno tomatoes, cored and diced Salt 1 1/2 cups lobster stock Crushed red pepper flakes Freshly ground black pepper 4 to 5 sprigs fresh Italian parsley, leaves chopped Cooked noodles, for serving 2 medium leeks 3 carrots, ends trimmed, peeled 3 stalk celery 1 medium white onion, peeled 1 ounce corn oil Bouquet garni (3 sprigs parsley, 3 bay leaves, 1/2 bunch thyme, 4 cloves garlic, 3 cloves, 1 tablespoon white peppercorns) 1/2 quart white wine 4 ounces lemon juice 5 1/2 quarts cold water Instructions: Stick a 6 inch skewer lengthwise inside the tail of each lobster. Bring the court bouillon to a boil, add the lobsters, and cook for about 6 minutes. Remove and shock in ice water. Remove the tail meat from the shells and cut each into 2 to 3 medallions. Set aside. Place a large saute pan over medium-high heat, add the oil and garlic, and heat until the garlic starts to turn golden. Discard the garlic. Toss in the fresh tomatoes, add salt to release any water, and let cook about 10 minutes. Add the lobster stock and reduce to desired consistency, about 15 minutes. Add the crushed red pepper and black pepper, to taste, and cook for another 2 minutes. Add the lobster medallions and chopped parsley and cook for 2 minutes. Toss in the noodles, cook for 1 minute to warm, and serve immediately. BUON APPETITTO!!!! Cut off the dirty part of the roots of the leeks and make two incisions 1 inch from the root down the leeks. Wash the leeks under running cold water, and then soak in clean water for about 15 minutes. Cut all the vegetables into roughly 2 inches square. Heat an 8-quart stockpot over a medium-high flame, add the corn oil, and let it heat until just before the smoke point. Saute the vegetables until they become a gold color. Add the bouquet garni and saute for 1 minute. Add the wine and lemon juice (the acids needs to equal 10 percent volume of the stock), and saute another 2 minutes. Add the cold water and bring to a boil. Turn down the flame and let simmer for 35 to 40 minutes. Strain the bouillon into a clean stockpot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 30146,"Jerky Turkey Burgers with Papaya Salsa 1 1/3 pound ground turkey breast, the average weight of 1 package 1 garlic clove, minced 2 scallions, thinly sliced 1 serrano or jalapeno pepper, seeded and minced 1-inch ginger root, grated 2 teaspoons fresh thyme leaves, a few sprigs, leaves stripped and chopped 1 teaspoon allspice, eyeball the amount 1/2 teaspoon nutmeg, freshly grated or ground 1 teaspoon coarse black pepper Coarse salt Extra-virgin olive oil or vegetable oil, for drizzling 1 ripe lime, juiced 4 bib or green leaf lettuce leaves 4 crusty plain or cornmeal dusted Kaiser rolls, split 1 large, ripe papaya, seeded, peeled and diced 1/2 red bell pepper, seeded and diced 1/4 red onion, finely chopped 1 serrano or jalapeno pepper, seeded and finely chopped 2 tablespoons fresh cilantro leaves, a palm full of leafy tops, finely chopped 1 navel orange, juiced Coarse salt Instructions: Preheat a large nonstick skillet, indoor grill pan or tabletop grill to medium high heat. Combine the turkey, garlic, scallions, ginger, thyme, allspice, nutmeg, salt and pepper in a medium bowl. Form mixture into 4 large patties no more than 1-inch thick. Drizzle the patties with a touch of oil. Place patties in a hot pan or on a hot grill and cook 6 minutes on each side. Squeeze the juice of 1 ripe lime over the patties before removing them from the heat. Place the cooked patties on bun bottoms and top with lettuce leaves. Combine the papaya, red bell pepper, red onion, serrano or jalapeno, cilantro and orange juice in a bowl. Season salsa with salt, to your taste. Pile salsa on top of the lettuce resting on cooked patties and add bun tops to the burgers. Serve with Chili Lime Avocados and pineapple wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 30147,"Chilled Cucumber and Yogurt Soup 2 tablespoons olive oil 1 clove garlic, sliced 1 onion, small dice 3 seedless cucumbers, peeled, seeded and chopped 4 cups stock, or water 1 1/2 cups yogurt 1 tablespoon chopped dill Instructions: Heat oil over medium high flame and saute garlic and onion until translucent (about 5 minutes). Add cucumbers and cook (stirring) for about 5 minutes more. Add stock and bring to a boil. Reduce heat and simmer about 12 minutes. Let cool to room temperature and puree in blender or food processer. Stir in yogurt and dill. Season with salt and pepper and keep chilled until ready to serve. Serve in chilled bowls. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Albari?o]" 30148,"Pan-Sauteed Chicken with Vegetables & Herbs 1/8 teaspoon ground black pepper 1/8 teaspoon paprika 2 tablespoon all-purpose flour 4 bone-in chicken breast halves (about 2 pounds) 2 tablespoon olive oil 2 small red onions, cut into quarters 1 pounds new potatoes, cut into quarters 8 ounce fresh whole baby carrots (about 16), green tops trimmed to 1-inch-long 1 1/2 cup Swanson? Chicken Stock 3 tablespoon lemon juice 1 tablespoon chopped fresh oregano leaves Chopped fresh thyme leaves (optional) Instructions: Heat the oven to 350 degrees F. Stir the black pepper, paprika and flour on a plate. Coat the chicken with the flour mixture. Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet. Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet. Bake for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired. Serving Suggestion: Serve with corn muffins and steamed broccoli flowerets. For dessert serve red grapes. To use 4 skinless boneless chicken breast halves instead of the bone-in chicken: Reduce the oil to 1 tablespoon. Proceed as directed above but do not cover the skillet. Bake, uncovered, for 25 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30149,"Toasted Fennel Crusted Tuna with Saffron-Red Pepper Sauce and Spring Vegetable Couscous 1/2 cup whole fennel seeds, toasted 4 (6-ounce) tuna steaks Olive oil Salt and pepper 2 tablespoons olive oil 1 Spanish onion, finely chopped 2 cloves garlic, finely chopped 3 red peppers, roasted, peeled, seeded and coarsely chopped 1/4 cup sherry vinegar 1 cup water Pinch saffron Salt and freshly ground pepper 6 tablespoons olive oil 1 pound Israeli couscous Water Salt and freshly ground pepper 12 spears asparagus, blanched and cut into 1-inch pieces on the bias 2 red peppers, julienned 2 yellow peppers, julienned 1 zucchini, julienned 3 tablespoons soy sauce 1 tablespoon harissa Instructions: Place fennel seeds in a coffee grinder and coarsely grind and place on a large plate. Brush tuna with olive oil and season with salt and pepper to taste. Preheat saute pan or grill pan over high heat until smoking. Dredge one side of the tuna in the fennel seeds. Saute, fennel-side down for 2 to 3 minutes until golden brown, turn over and continue cooking for 1 to 2 minutes for rare doneness. Heat oil in a medium saute pan over medium heat. Add the onions and garlic and cook until soft. Add the red peppers, vinegar, water and saffron and bring to a simmer. Cook for 15 to 20 minutes. Place in a blender and blend until smooth, season with salt and pepper to taste. Heat 3 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add the couscous and cook until lightly golden brown. Cover with water and 2 tablespoons of salt. Cook until al dente, drain and place into a large bowl. Heat remaining 3 tablespoons of oil in a large saute pan and saute the vegetables until just cooked through. Add the vegetables and oil to the couscous. Whisk together the soy sauce and harissa and pour over the couscous and mix to combine. Season with salt and pepper to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 30150,"Butterscotch Bliss Ice 3/4 oz. Bailey's Irish Cream 3/4 oz. DeKuyper Buttershots liqueur or butterscotch schnapps 1/2 oz. Jagermeister or anise-flavored liqueur 1/2 oz. Goldschlager cinnamon schnapps 1/2 oz. half-and-half Lemon zest Raw sugar, to coat glass rim Pinch of cinnamon Instructions: In a cocktail shaker with ice add Irish Cream, butterscotch liqueur, anise liqueur, schnapps and half-and-half. Zest lemon over shaker. Shake and set aside. Sugar the rim of a martini glass by dipping glass into a saucer of water, followed by a saucer of raw sugar. Strain drink into glass. Garnish with a pinch of cinnamon. ","[Brunello di Montalcino, Tawny Port, Moscato, Sauternes]" 30151,"Roasted Vine Tomatoes 12 stems cherry tomatoes on the vine (3 to 4 pounds) Good olive oil
Kosher salt and freshly ground black pepper
Julienned fresh basil leaves, for garnish (optional)
Fleur de sel
Instructions: Preheat the oven to 350 degrees F. Place the tomatoes still on the vines (plus any that fall off the vines) on a sheet pan. Rub or brush gently with olive oil and sprinkle generously with kosher salt and pepper. Roast for 10 to 15 minutes, until the tomatoes are tender and a few start to split. Sprinkle with basil, if using, and fleur de sel, and serve on the stem hot or warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 30152,"Stuffed Figs in a Blanket 1/4 cup dried cranberries 6 ounces fresh goat cheese, at room temperature 12 dried apricots 12 raisins 12 dried figs 6 slices prosciutto Instructions: Heat the oven to 350 degrees F. Chop the cranberries and mix them into the goat cheese. Cut the tops off the apricots and use your finger to open up a hole. Fill an apricot with some of the cheese mixture, then push a raisin into it. Fill a fig with some cheese, then push the apricot into it. Repeat until all the fruit has been used. Slice the prosciutto slices in half lengthwise and wrap a slice around each fig. Place on a baking sheet and bake until the prosciutto has browned, about 20 to 25 minutes. Let cool a bit before serving. ","[Ros, Lambrusco, Vinho Verde, Cava]" 30153,"Roasted Asparagus with Cashew-Curry Mayonnaise 2 teaspoons extra-virgin olive oil 1 pound asparagus spears, trimmed Salt and pepper 2 tablespoons cashews (recommended: Planters) plus roughly chopped cashews, for garnish 1/2 cup light mayonnaise (recommended: Best Foods) 1 teaspoon curry powder (recommended: McCormick's) 1/2 teaspoon lemon juice (recommended: ReaLemon) Pinch salt Instructions: Preheat oven to 425 degrees F. Line baking sheet with aluminum foil. On baking sheet, drizzle oil over trimmed asparagus. Season with salt and pepper, to taste. Toss together to evenly distribute oil and seasoning. Roast in oven for 8 to 10 minutes depending on the size of the asparagus. While asparagus is roasting, prepare mayonnaise. Process 2 tablespoons of cashews in a blender until finely ground. In a small bowl, stir to combine ground cashews, mayonnaise, curry powder, lemon juice, and salt. Set aside. To serve, divide asparagus among 4 plates and top with a dollop of mayonnaise mixture. Garnish with a few chopped cashews. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 30154,"Egg Tostada-Frittata with Rainbow Tomato Salsa 2 red heirloom or plum tomatoes 3 brown, orange, green, or yellow ripe tomatoes, mixed 1 small red onion, finely chopped 3 to 4 scallions, finely chopped 2 jalapenos, seeded and finely chopped A handful fresh cilantro, finely chopped 1 lime, juiced Kosher salt 1 tablespoon extra-virgin olive oil 8 slices good quality smoky bacon, finely diced 1 large yellow onion, finely chopped 2 red Fresno cl peppers, finely chopped 12 large organic eggs 1 tablespoon hot sauce Freshly ground black pepper 3 to 4 handfuls very thin salt-free crispy corn tortilla chips (recommended: Xochitl brand) 1 can spicy vegetarian refried beans About 1/3 to 1/2 pound smoked Cheddar or smoked pepper Jack cheese About 1/3 to 1/2 pound extra-sharp yellow Cheddar cheese 1/4 cup pickled sliced jalapenos, drained 1 cup shredded leaves from romaine lettuce hearts Instructions: Chop the tomatoes and place in a mixing bowl. Add the red onion, scallions, jalapenos, and cilantro. Dress with lime juice and salt and toss to combine. Let stand until ready to use. Preheat a 10 to 12-inch nonstick skillet over medium heat with extra-virgin olive oil. Also preheat the broiler with the rack positioned in the middle of the oven. To the hot oil add the bacon and render, about 2 to 3 minutes. Add the onions and red chilies and cook about 4 to 5 minutes to soften them. Beat the eggs with the hot sauce, salt, and pepper. Lightly crush the tortillas and add them to the pan, pour the eggs overtop, and stir to combine. Settle the eggs and lightly brown them, then transfer the pan to the center of the oven and broil the eggs for 6 to 7 minutes, or until lightly golden. Meanwhile, in a small saucepan over medium heat, heat the spicy vegetarian refried beans with a splash of water to thin them out. Shred the cheeses with a box grater and combine. Remove the eggs from the oven and spread the refried beans overtop, stopping 1-inch from the edge all around. Top with shredded cheese and pickled jalapenos and return to the oven for 1 to 2 more minutes to melt the cheese. Remove the egg tostada-frittata from the oven and top it with shredded lettuce. Lightly drain off the tomato water from the tomato mixture and mound the salsa over the lettuce. Serve extra salsa at the table. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albarino]" 30155,"Fancy Fisherman's Stew Small handful dried porcini mushrooms 3 cups chicken stock
1/4 cup EVOO, plus more
3 to 4 cloves garlic, finely chopped
2 to 3 ribs celery, thinly sliced on an angle
2 fresh bay leaves
1 carrot, peeled and finely chopped or cut into thin small matchsticks 1 bulb fennel, quartered, cored and very thinly sliced
1 large or 2 medium onions, thinly sliced
Herb bundle of sage, thyme and parsley
Herb bundle of sage, thyme and parsley Salt and pepper Salt and pepper
2 tablespoons tomato paste
1 cup dry white wine
Two 14-ounce cans diced tomatoes or stewed tomatoes
1/4 cup shelled pistachios
6 tablespoons butter
1 cup panko breadcrumbs
Seafood seasoning, such as Rachael Ray's seafood seasoning grinder or Old Bay
1 1/2 to 2 pounds halibut (6 to 8 portions) 12 to 16 large sea scallops, foot trimmed and scored on 1 side with small cross-hatch pattern using sharp paring knife 12 to 16 large sea scallops, foot trimmed and scored on 1 side with small cross-hatch pattern using sharp paring knife
Vermouth, for deglazing 1/4 cup finely chopped fresh parsley
1 lemon, juiced
Instructions: Place the mushrooms in a small pot, and cover with 1 cup of the chicken stock. Bring to a simmer and cook to soften the mushrooms, 10 minutes. Remove the mushrooms with a slotted spoon and reserve both for later use. Heat a large deep skillet or Dutch oven over medium-high heat, add the EVOO and the garlic, celery, bay leaves, carrots, fennel, onions, herb bundle and some salt and pepper. Cook partially covered 8 to 10 minutes. Stir in the tomato paste and cook 1 minute. Then add the wine, tomatoes and the remaining 2 cups chicken stock. Add the porcinis and their stock, minus the last few spoonfuls where grit may have settled. Simmer to thicken a bit and combine flavors then cool and store in the refrigerator for a make-ahead meal.
Heat a small skillet over medium heat with the pistachio nuts and toast until fragrant and golden. Finely chop or process in a food processor into coarse crumbs. Return the pan to heat and melt 4 tablespoons of the butter. Add the panko and toast until deep golden in color. Combine with the chopped nuts and season with salt and pepper or seafood seasoning. Store in an airtight container until ready to serve. When ready to serve, remove the bay leaves and herb bundle. Reheat the stew, covered, over medium heat. Pat the fish and sea scallops dry. Heat a drizzle of oil or thin layer of cooking spray over medium-high to high heat in each of the 2 skillets. Sprinkle the halibut with some seafood seasoning, salt and pepper. Sprinkle the scallops with a little salt. Cook the halibut seasoned-side down for 3 to 4 minutes. Flip and cook until opaque, 2 minutes more. Turn off the heat and reserve the fish in the pan. Cook the scallops scored-side down until the sugars develop and caramelize, then flip and cook 1 minute more. Remove to a plate and deglaze the pan with some vermouth. Swirl in the remaining 2 tablespoons butter and then add the parsley and lemon juice. Cut the halibut into chunks. Ladle the stew into bowls and nestle in the halibut and scallops. Top with vermouth and lemon sauce and garnish with the pistachio breadcrumbs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 30156,"Fried Green Tomato Parm Sandwiches 4 green tomatoes, cut into 1/2-inch-thick slices Kosher salt, for seasoning One 28-ounce can whole tomatoes, drained with seeds removed 2 tablespoons balsamic vinegar 1 tablespoon brown sugar 1 tablespoon olive oil All-purpose flour, for dredging 4 large eggs, beaten 4 cups panko bread crumbs Freshly ground black pepper Canola oil, for frying Butter, for spreading 4 soft brioche buns 8 ounces Buratta cheese 1 jar hot giardiniera, oil-packed Fresh basil leaves Instructions: Preheat the oven to 400 degrees F. Season both sides of the green tomato slices with salt and set aside; this will draw out some of the moisture. Toss the whole canned tomatoes with the vinegar, brown sugar, oil and a large pinch of salt. Place the whole tomatoes on a parchment-lined baking sheet. Bake until slightly caramelized and dried out a bit, about 20 minutes. Set aside. Set up a standard breading station with three shallow bowls, one with the flour, one with eggs and one with panko. Season the green tomato slices with black pepper. Dredge each tomato slice in the flour, shake off the excess, dip in the egg, let excess drip back into the bowl, and then coat in panko. Set aside on wire rack and repeat with the remaining slices. Heat 1/2 inch of oil in each of 2 large straight-sided saute pans over medium heat. Working in batches, fry a few of the tomato slices at a time, turning them once, until golden brown, 4 to 5 minutes a side. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining tomato slices. Lower the oven temperature to 175 degrees F. Transfer the tomatoes to a wire rack set over a sheet pan. Place in the oven to keep warm. Butter the insides of the buns and toast until golden and crispy. Lay the Burrata on the bottom of the buns, then top with hot green tomatoes, 4 to 5 roasted tomatoes, a spoon of hot giardiniera and some basil. Close buns, cut each in half and serve with applause. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 30157,"Steamed Maryland Blue Crabs for 14 2 (12-ounce) cans beer 4 cups water 1 (8-ounce) packet crab boil seasoning, usually available where crabs are purchased 2 sticks butter, melted (optional)
Instructions: Cover tables, preferably outdoors, with brown packaging paper and tape. For each pot of crabs, add water, beer, and approximately 1/4 packet of crab boil seasoning to pot. Bring to boil. With gloves on, remove crabs from bushel, you may have to pull them apart (carefully!) and put/shake a few at a time into pot. It is best to grab them from behind to avoid the claws, as their legs only move forward. Add enough crabs to fill bottom of pot. Sprinkle more crab boil seasoning over first layer of crabs. Continue, alternating crabs and seasoning until pot is nearly full, leaving about an inch at the top. Cover tightly. Steam over high heat for 14 to 16 minutes, or until shells are bright orange. Halfway through cooking time, shake pot to redistribute seasoning. When done, remove pot from heat. Drain over sink the accumulated liquid from pot. Spread crabs onto large tray; place in center of table where guests help themselves. Serve with small dishes of melted butter and, for those who like added seasoning, place small bowls of extra crab boil seasoning on table. Eating guidelines: It is easier to learn how to eat crabs from an expert, but if none is available, here are step-by-step instructions. First, pull off claws and legs. Break legs and check for meat. Sucking is okay. Some like to save the claws for last because they are rather dessert-like, although the \lump\ meat from the body is prized most. Next, turn the crab on its back. You will see an elongated part of the shell that looks like a \T.\ Some call it the key, even though it doesn't look very much like one. The female key is plumper; the male's is more elongated. Pull the key back, breaking it off, which makes the rest of the shell easy to remove. Now the body of the crab is shell-less. You will now see the long rib-like strips on either side of the cavity. These are the crab's gills. Edible, but not very good. Pull them off, and you will more easily be able to break the crab in half. When you do this, you will most likely now see a good amount of white, fleshy \lump\ crab meat. Continue opening the small sections to expose more meat. You will not need mallets or hammers for this. When you are ready for the claws, break them in half at the joint. Take a wooden mallet and whack the large half hard. Don't be shy. Other helpful hints: Don't wear your Sunday best. If it tastes good, you can eat it. Plates and cutlery are unnecessary; the brown paper is a communal plate. Bibs are for babies. When finished, steamed hand towels are very welcome. The easiest way to dispose of the mess is to roll up the brown paper with all the shells, etc. on it -- taking care to \rescue\ knives, bowls, etc. first -- and discard in outdoor trash can. The garbage may attract animals, so be sure to keep the lid on tight. Note: Leftover crabs are excellent cold, served with a mayonnaise based dipping sauce. Cooked crabs will keep in refrigerator for a few days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30158,"Loaded Potato Soup 6 slices bacon, chopped 2 medium yellow onions, chopped
2 cloves garlic, minced
3 tablespoons flour
Kosher salt and freshly ground black pepper 4 cups chicken broth
1 cup heavy cream
3 pounds russet potatoes, chopped
1 cup sour cream
3 cups shredded cheddar 4 scallions, sliced, for garnish
Instructions: Set a large Dutch oven over medium-high heat. Add the bacon and cook until crispy, 6 to 8 minutes; remove to a plate. When cool, crumble and set aside for garnish. Add the onions and garlic to the pot, and cook in the rendered bacon grease until softened, 4 to 5 minutes. Add the flour and some salt and pepper, and stir until combined. Cook for 3 minutes, so the raw flour taste cooks out. Add the chicken broth and heavy cream, whisking to remove any flour lumps. Add the potatoes and cook over medium heat until tender, about 10 minutes. With a potato masher, break up the cooked potatoes?this will yield a thick and chunky consistency. Whisk in sour cream and then the shredded cheddar; let it melt through. Serve garnished with crispy crumbled bacon and sliced scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30159,"Smoked Trout Hash with Choron Sauce 1/3 cup white wine vinegar 1 tablespoon minced shallots 1/2 teaspoon black peppercorns 2 tablespoons tarragon leaves, plus 1 tablespoon chopped 1 egg yolk 2 teaspoons warm water 1 cup clarified butter 1/2 teaspoon salt, plus more for seasoning 1/4 teaspoon ground white pepper, plus more for seasoning Pinch cayenne pepper 1/4 cup tomato concasse 6 cups vegetable oil, for frying 2 medium white potatoes, peeled and small diced 1 tablespoon olive oil 1/2 cup finely chopped onions 8 ounces smoked trout, flaked 1 teaspoon garlic 1 teaspoon distilled white vinegar 4 poached eggs 1 tablespoon chopped chives 1/3 cup tomato puree Instructions: In a small saucepan over medium-high heat, combine the white wine vinegar, shallots, peppercorns and 2 tablespoons of tarragon leaves. Bring the saucepan to a boil and cook until reduced by two-thirds, about 3 minutes. Remove from the heat and strain through a fine mesh sieve into a heatproof bowl. Add the egg yolk and water and whisk to combine. Set over a pan of simmering water and continue to whisk until the egg starts to thicken, about 2 to 3 minutes. Remove the bowl from the heat, and slowly drizzle a little of the clarified butter into the oil, whisking constantly to incorporate. Return the bowl to the heat, whisk again, and when the egg starts to thicken again, continue to add more of the butter to the egg. Remove from the heat periodically to cool the bowl, and return it once cooled slightly. Continue in this on-the-heat, off-the-heat fashion until all of the clarified butter is incorporated. Remove the bowl from the saucepan, and season with the salt, white pepper, and cayenne pepper. Whisk to incorporate, and fold the tomato puree, the tomato concasse, and the 1 tablespoon chopped tarragon into the sauce. Keep warm until ready to serve. Add 6 cups of vegetable oil to a large saucepan and heat to 350 degrees F. Fry the potatoes until golden brown, 3 to 4 minutes. Transfer with a slotted spoon to a paper-lined plate or small baking sheet and set aside to drain. Season with salt and pepper. In a large saute pan heat the olive oil. When hot, add the onions and cook until soft, about 3 minutes. Stir in the trout and the garlic and cook, stirring gently, for 1 minute. Add the potatoes and cook, stirring occasionally, for 2 to 3 minutes. Set aside and keep warm. Bring a pot of salted water to a boil and add the teaspoon of distilled vinegar. Carefully lay the poached eggs in the water and cook for about 30 seconds, just to rewarm the eggs. Remove the eggs from the water with a slotted spoon and transfer to a paper-lined plate. Season with salt and pepper, to taste. To serve, spoon the hash in the center of 4 plates. Lay a poached egg on top of each plate of hash. Drizzle the sauce over each plate. Garnish with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30160,"Poblano Mashed Potatoes 2 1/2 pounds baking potatoes, peeled and quartered 1 1/2 tablespoons salt 1 cup sour cream 1/2 cup olive oil 4-6 Poblano chiles, roasted, peeled, seeded, and diced 1/4-inch Salt and freshly ground pepper Instructions: Place potatoes in a sauce pan, generously covered with water and add salt. Bring to a boil, reduce to a simmer, and cook, uncovered until soft, about 20-30 minutes. Drain well and while potatoes are still warm mash with a potato masher or food mill. In another pot heat sour cream, olive oil and chiles and fold in potatoes. Add salt and pepper to taste and serve immediately. ","[Rioja, Tempranillo, Garnacha, Barbera]" 30161,"Poached Eggs with Herb-Roasted Turkey Breast and Sweet Potato Hash 2 teaspoons olive oil 1 medium onion, diced (about 1 cup) 1 teaspoon chopped fresh thyme leaves 2 sweet potatoes, baked for 40 minutes at 400 degrees F, cooled, peeled and diced (about 3 cups) 1 1/2 cups cooked diced Herb-Roasted Turkey Breast (4 ounces) 1/4 teaspoon salt Freshly ground black pepper 1/4 cup low-sodium chicken broth 1 teaspoon white vinegar 4 eggs Hot sauce, for serving Instructions: In a large nonstick frying pan, heat the oil over moderately high heat. Add the onion and thyme and cook, stirring, until softened and beginning to brown, 3 to 5 minutes. Add the sweet potatoes, turkey, salt and some pepper and cook, stirring occasionally, until the potatoes are beginning to brown, about 3 minutes longer. Add the broth, scraping up any brown bits that may have formed on bottom of pan. Keep warm while poaching the eggs. Fill a saute pan with 1 1/2 inches of water and the vinegar and bring to a simmer. Break 1 egg into a small bowl and then carefully pour it into the water. Repeat with the remaining eggs spacing them so they do not touch. Poach at a gentle simmer until the whites are firm but the yolks are still runny, 3 to 4 minutes. With a slotted spoon, transfer the eggs to paper towels and season with salt and pepper. Divide the hash between 4 plates and top each serving with a poached egg. Serve with hot sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30162,"Japanese Bamboo Shoots with Sansho Leaf Sauce: Takenoko no Kinome Ae 1 medium-sized fresh bamboo shoot 3 1/2 ounces (100 grams) white miso 1 tablespoon granulated sugar 3 1/2 ounces (100 grams) young sansho tree leaves 3 to 4 tablespoons rice wine vinegar 1/2 cup sake Instructions: Bamboo shoots: Rinse the bamboo shoot removing any debris. Place shoot in a pot and boil for 5 minutes. Peel away the outer layer to reveal the tender inner shoot. Thinly slice the shoot, diagonally Sansho Leaf Sauce: Place the miso and sugar in a microwaveable container, microwave on high for 15 to 20 seconds or until the sugar has dissolved or you may also place in a small pot and dissolve on stove top. Rinse and pat dry the sansho leaves. Place leaves in a mortar and pestle and grind until pulpy. Add the vinegar and continue to grind the leaves until smooth. Add the miso paste and the 1/2 cup of sake. Place the bamboo shoots around a plate and pour the sansho leaf sauce over the shoots. Add extra sansho leaves, as garnish. ","[Sak, Shiraz, Pinot Grigio, Gewrztraminer]" 30163,"Skillet Pork Chops with Salsa Verde 1 1/2 teaspoons sweet paprika 1 1/2 teaspoons kosher salt
1 1/2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
Four 12- to 14-ounce bone-in pork loin chops, about 1 inch thick
Extra-virgin olive oil, for cooking 2 cups loosely packed fresh Italian parsley leaves 2 tablespoons capers, drained
1 tablespoon lemon juice plus 1 teaspoon lemon zest
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon ground cayenne, or to taste
3 scallions, coarsely chopped
1 clove garlic, crushed and peeled
1/3 cup extra-virgin olive oil
Instructions: For the pork chops: Preheat the oven to 425 degrees F. Combine the paprika, salt, sugar and pepper in a small bowl. Rub all over the surface of the chops and let the chops rest on a rack while you make the salsa verde. For the salsa verde: Combine the parsley, capers, lemon juice, zest, mustard, salt, cayenne, scallions and garlic in a blender. Pulse to make a coarse paste. With the blender running on high, add the olive oil in a slow, steady stream to make a thick, smooth sauce. With the blender running on low, add up to 2 tablespoons water to thin the sauce so it has a drizzle consistency. For the pork chops: Heat a skillet over medium-high heat, then coat with some olive oil. Add the chops to the skillet and sear until the underside is well browned, about 4 minutes. If the sides of the chops have a thick layer of fat, turn them briefly on their sides to sear the fat, about 30 seconds. Flip the chops raw-side down and transfer the skillet to the oven. Roast until the chops are just cooked through and reach 140 to 145 degrees F in the center as measured on an instant-read thermometer, about 10 minutes. Remove from the oven and let rest for 5 minutes. Serve drizzled with the salsa verde. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 30164,"Vegetable Antipasto Stuffed Bread 1 loaf crusty bread, 9 to 12 inches in length 1/4 cup sun-dried tomatoes in olive oil, drained, chopped -- 1/2 a small jar 1/4 cup black pitted calamata or oil cured olives, your preference, chopped 1/2 cup prepared pesto sauce 1/4 pound deli sliced provolone 1 jar, 16 to 18 roasted red peppers, drained 1 (15-ounce) can quartered artichoke hearts in water, drained 1 cup giardiniera, pickled vegetables (hot pickled peppers, cauliflower, carrots available on the Italian foods aisle of market or in bulk bins near deli section with bulk olives) Coarse salt and black pepper Extra-virgin olive oil, for drizzling Instructions: Cut the top off a loaf of crusty bread. Hollow out the inside of the bread. Mix chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 30165,"Soft Herbed Polenta 1 cup cornmeal 1/2 stick (4 tablespoons) unsalted butter 3 tablespoons freshly grated Parmesan cheese 3 tablespoons chopped fresh herbs, such as thyme, parsley and chives 2 cups whole milk 1 cup cold water 1/2 teaspoon salt Instructions: Combine the milk, water, salt, and cornmeal in a 2 or 3 quart heavy bottomed saucepan. Stir with a whisk to eliminate any lumps. Heat just to a boil (but without scorching). Reduce the heat to very low and simmer the polenta for 25 minutes, stirring occasionally with a wooden spoon. If, near the end of the cooking, the polenta is becoming too thick and heavy to stir, add one or more tablespoons of cold water to loosen the mixture enough to be able to stir it, and to maintain a creamy consistency. Remove from the heat. Immediately add the butter, the Parmesan cheese, the herbs and stir quickly to incorporate. The polenta can now be served soft, similar to a porridge, to accompany meat or game. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 30166,"Sweet Potato Slab Pie 1 3/4 pounds sweet potatoes (3 to 4 large), peeled and cubed\u202f 4 tablespoons (1/2 stick) unsalted butter, cubed, plus more for the baking dish Kosher salt 1/2 cup heavy cream 1/4 cup packed brown sugar 1 teaspoon pure vanilla extract 2 large eggs One 14- to 16-ounce box refrigerated rolled pie crusts (2 crusts) 3 cups mini marshmallows Instructions: Preheat the oven to 350 degrees F. Combine the sweet potatoes, butter and 1 teaspoon salt in a 2.5-quart broiler-safe baking dish and cover tightly with foil. Bake, tossing the sweet potatoes halfway through and re-covering the dish with the foil, until the sweet potatoes are tender, about 50 minutes. Transfer the sweet potato mixture to a large bowl, including any remaining butter from the dish. Mash with a whisk, then whisk in the cream, brown sugar, vanilla, eggs and 1/2 teaspoon salt to combine. Rinse and dry the baking dish, then butter it lightly. Stack the pie crusts on top of each other and roll them out on a clean surface until they are large enough to cover the bottom of the baking dish and come 2 inches up the sides; crimp the edges. Pour in the filling. Bake until the filling is set and the crust is golden, about 1 hour. Increase the oven to broil. Top the pie with the marshmallows and broil until golden, 1 to 2 minutes. To make ahead: Bake the pie and let it cool to room temperature (don't add the marshmallows). Cover and refrigerate up to 4 days. To serve, bring the pie to room temperature and warm in a 350-degree F oven until heated through, about 15 minutes. Add the marshmallows and broil as directed above. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 30167,"Breakfast Pizza 1 pound Bob Evans Original Recipe Sausage Roll 1 package refrigerated pizza crust dough (13.8 oz) 8 ounces pre-sliced mushrooms 1 cup diced tomato 2 cups shredded pizza blend cheese 4 large eggs Instructions: Preheat oven to 400F. Unroll dough and press into a greased 9 by 13 inch baking dish, covering bottom of pan and 2 inches up sides of dish. Crumble and cook sausage and mushrooms in medium skillet until browned. Drain sausage on paper towels. Spread sausage, mushrooms and tomatoes over crust. Top with shredded cheese. In small bowl, whisk eggs until well combined. Pour over pizza. Bake 13 to 15 minutes or until eggs are set and crust is brown.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 30168,"Pan-Fried Balsamic Pear Salad with Pancetta, Gorgonzola and a Warm Honey Dressing Two 5-ounce bags baby arugula 16 slices pancetta, about 6 ounces 3 tablespoons unsalted butter 1 tablespoon vegetable oil 4 pears, peeled, cored and quartered Kosher salt Freshly ground black pepper 3 tablespoons honey 3 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 2 tablespoons pine nuts, toasted 6 ounces gorgonzola cheese, crumbled Instructions: Distribute the arugula evenly among four serving plates.
Put the pancetta into a medium skillet over medium-high heat and cook until really crispy, 3 to 4 minutes. Remove and drain on paper towels.
Put 2 tablespoons butter and the oil into the skillet and reduce the heat to low. When the butter has melted, place the pears in the pan and season with salt and pepper and 2 tablespoons honey. Turn up the heat to medium and cook until the pears are lightly caramelized, about 5 minutes. Add 1 tablespoon vinegar and cook for another minute. Remove the pears from the pan, reserving any juices that may be left.
Arrange the pears and pancetta on top of the arugula so each serving has 4 pear quarters and 4 slices pancetta.
Put the pan back on medium heat and add the remaining 1 tablespoon butter, remaining 1 tablespoon honey, remaining 2 tablespoons vinegar, mustard, pine nuts, salt and pepper. Cook briefly until the dressing is heated through. Pour the dressing over the salads, then scatter over the gorgonzola crumbles. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30169,"Orange Poppy Seed Yorkshire Pudding 2 cups all-purpose flour 1/2 teaspoon salt 3 large eggs, at room temperature 2 cups milk, at room temperature 2 tablespoons unsalted butter, melted, plus more for greasing 1 tablespoon poppy seeds 1 orange, zested and sectioned Vanilla Butter, recipe follows 1 stick salted butter, softened at room temperature 1 tablespoon sugar 1 vanilla bean, split and scraped Instructions: Whisk together the flour and salt in a large bowl. In a separate bowl beat together the eggs, milk and butter. Make a well in the flour and whisk in the wet ingredients gradually until fully combined and smooth. Whisk in the poppy seeds and orange zest. Cover the bowl with plastic wrap and allow the batter to rest for 1 hour at room temperature. Preheat the oven to 400 degrees F. Peel and section the orange. Reserve pieces of orange - make sure there are no seeds. Grease a large muffin tin. Place the tin in the oven to heat up for at least 10 minutes. Once heated place one piece of orange on the bottom of each cup. Give the batter a quick stir and pour into each cup filling them halfway leaving room for them to rise. Place in the oven and do not open for 30 minutes. They should rise after 30 minutes and be golden all over. Remove from oven. You can check to see if it's ready by cutting into one - the inside should be mostly hollow. Serve immediately with Vanilla Butter. In a small bowl mix the softened butter, sugar and vanilla seeds (discard the bean) until well incorporated. Spread on warm Orange Poppy Seed Yorkshire Pudding or save for another use.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 30170,"Gum Worm Cupcakes 1 box devil's food cake mix 1 1/2 cups cola 3 eggs 1/2 cup canola oil 2 cans ready-to-spread white frosting 20 drops yellow food coloring 10 drops red food coloring 1 1/2 teaspoons orange extract 1 cup powdered sugar, sifted 48 candy worms 1/2 package chocolate cookies, crushed Instructions: Preheat oven to 350 degrees F. Place cupcake papers in muffin pans. Set aside. In a large mixing bowl, combine cake mix, cola, eggs, and oil. Beat on medium speed for 2 minutes, scraping sides of bowl often. Fill cupcake papers 2/3 full with cake batter. Bake for 25 to 30 minutes. Cool in pan for 10 minutes before removing from pan. Cool completely on cooling racks before frosting. In a medium mixing bowl, combine frosting, food colorings, orange extract and sifted powder sugar. Spoon frosting into a pastry bag or zip-top bag fitted with a 1/4-inch round decorating tip. Pipe the frosting on the cupcake by starting at the outside edge, circling twice and than working toward the center. Finish cupcakes by sticking 2 candy worms into frosting and sprinkling tops with crushed cookies. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 30171,"Doro Wett 1 small-size chicken Juice from 2 limes Kosher salt and freshly ground black pepper
6 cups chopped red onion
3/4 cup clarified butter
2 tablespoons minced garlic
2 tablespoons peeled and finely chopped fresh ginger 3 1/2 tablespoons berbere
1/2 cup red wine
12 hard-boiled eggs
Injera, recipe follows, for serving Ayib (fresh Ethiopian cheese), for serving 2 cups teff flour 2 cups self-rising flour, such as Aunt Jemima 2 cups barley flour
Instructions: Cut the chicken in 12 pieces and wash it with cold water. Put it in a medium bowl with cold water to cover, the lime juice and 2 tablespoons salt and set it aside to soak. In a medium pot over medium-low heat, saut the chopped onion with 1/4 cup of the clarified butter until golden brown and starting to stick to the pot, 15 to 20 minutes. Add the minced garlic and ginger and keep on cooking, stirring, for 10 minutes more. Add the berbere and 1 1/3 cups water and continue cooking for 15 minutes at medium heat. Deglaze the pot with the red wine and continue cooking for another 10 to 15 minutes. Rinse the chicken and pat dry. Cut 2 to 3 slits in each chicken piece with a knife, making sure you do not cut all the way through, add them to the sauce and stir gently until coated with the sauce. Let the chicken cook for about 30 minutes. Add the remaining 1/2 cup clarified butter and cook for 15 minutes. Add 2 2/3 cups water and let it simmer until the chicken pieces are tender, another 30 to 45 minutes. Season with salt and pepper and remove from the heat. Peel the hard-boiled eggs, poke with a fork and add them to the doro wett for about 5 minutes. Serve with injera and ayib. Mix the teff and 1 cup of the self-rising flour with water in a large container and make a thick dough the consistency of bread dough. Cover with water and let it ferment for 2 to 3 days. In a separate container, mix the barley flour with enough water to make a thick dough. Cover with water and let it ferment for 2 to 3 days. On the third day, throw the water from both containers. Mix 2 cups of the teff mix with 1 cup of the barley mix, the remaining 1 cup self-rising flour and 4 cups of cold water. Put the mixture in a blender and blend until you get the consistency of a thin pancake batter. Let it stand for 1/2 to 1 hour. Heat a griddle over medium heat. Pour 4 ounces of batter on the griddle, spread it by turning the griddle around and let it cook for about 1 minute. Remove the injera from the griddle and put it in a tablecloth to cool down. Repeat with the batter until you have about 4 ounces left. Keep that in the fridge as a starter for your next batch. The cooked injera can be kept in the freezer for about 6 months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30172,"The Fiery Goat 1 tablespoon olive oil 2 cloves garlic, minced 1 medium onion, diced 1 teaspoon paprika 1 teaspoon Italian seasoning Pinch of red pepper flakes 1 cup dry white wine One 14.5-ounce can diced tomatoes with basil, garlic and oregano One 10-ounce jar roasted red bell peppers, drained and diced Kosher salt and freshly ground black pepper One 8-ounce log fresh goat cheese, cut into eight 1-inch slices 1 tablespoon chopped fresh parsley 1 lemon, zested Crostini and crackers, for serving Instructions: In a 10-inch ovenproof skillet, combine the olive oil, garlic and onion. Cook over high heat, stirring, for 1 minute. Add the paprika, Italian seasoning and red pepper flakes and cook, stirring, until the onion starts to soften, 3 to 5 minutes. Pour in the wine and let it reduce for about 1 minute while stirring. Add the tomatoes, roasted peppers and a dash of salt and pepper. Cook, stirring, until the liquid has cooked off, 8 to 10 minutes. Meanwhile, preheat the broiler. Top the tomato and pepper mixture with the goat cheese, lightly pressing the slices into the sauce. Broil until the cheese is deep golden brown, 2 to 4 minutes. Sprinkle over the parsley and lemon zest. Serve hot with crostini and crackers to dip. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 30173,"Cowboy Cookie 1 cup shortening (recommended: Crisco) 1 cup granulated sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon baking powder 2 cups rolled oats 1/2 cup chopped pecans 1 (6-ounce) package chocolate chips 1/2 cup shredded coconut Instructions: Preheat oven to 350 degrees F. In a large bowl, with an electric mixer, cream the shortening, granulated sugar, and brown sugar. Add eggs and the vanilla and beat until well blended. Stir in the flour, baking soda, salt, and baking powder. Add oats, nuts, chocolate chips and coconut, mix until combined. Spoon cookie mixture onto greased foil lined cookie sheet. Bake for 8 to 10 minutes. Transfer the cookies to a wire rack to cool. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 30174,"Baci di Dama 1 1/2 cups all-purpose flour 1 1/4 cups confectioners' sugar 1 cup ground skinned hazelnuts
1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1 cup (2 sticks) unsalted butter, cold and cubed 1/2 cup chocolate hazelnut spread, such as Nutella
Instructions: In a food processor, pulse together the flour, confectioners' sugar, ground hazelnuts, baking powder and salt until completely combined. Add the cold butter all at once, and continue to pulse until it comes together. Place the dough onto a sheet of plastic wrap and flatten to about 1 inch, then wrap well and refrigerate until firm, about 30 minutes. Preheat the oven to 325 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats. Pinch off teaspoon-sized pieces of dough and roll into small balls, then transfer to the prepared cookie sheets, spacing them 2 inches apart. Bake, rotating the cookie sheets halfway through, until dry to the touch, 13 to 15 minutes. Let cool undisturbed (the cookies are fragile) on the cookie sheets on a rack.
Once cool, spread the chocolate hazelnut spread on the bottoms of the cookies and sandwich them together. Store in an airtight container for up to 1 week. ","[Barolo, Barbaresco, Dolcetto, Nebbiolo]" 30175,"Mushroom Bourguignon 2 tablespoons olive oil 2 pounds mixed mushrooms (such as cremini, oyster and shiitake), trimmed, quartered and/or thickly sliced 3 tablespoons unsalted butter 3 medium carrots, cut on the bias into 1-inch pieces (about 8 ounces) 3 small parsnips, cut on the bias into 1-inch pieces (about 8 ounces) 1 large onion, thinly sliced 2 tablespoons tomato paste 2 teaspoons fresh thyme leaves (about 6 sprigs) 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1 cup dry red wine (such as Pinot Noir) 2 cups vegetable or mushroom broth 2 bay leaves 2 tablespoons all-purpose flour Wide egg noodles, for serving Chopped fresh parsley, for serving Instructions: Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is very hot and shimmering, add half the mushrooms in an even layer and cook, undisturbed, until the undersides are well browned, 3 to 4 minutes. Stir the mushrooms and continue to cook until just tender, about 3 minutes more. Remove to a plate with a slotted spoon. Add the remaining 1 tablespoon olive oil and remaining mushrooms. Repeat the same method of browning the mushrooms and remove to the same plate. Melt 2 tablespoons of the butter in the same pot, then add the carrots, parsnip and onion. Cook, stirring occasionally, until the onions are translucent and the parsnips start to brown in spots, about 6 minutes. Stir in the tomato paste, thyme, garlic, 1 teaspoon of salt and several grinds of black pepper. Cook until the garlic is tender and the tomato paste turns brick red, about 2 minutes more. Stir in the wine, then simmer until reduced by half, 2 to 3 minutes.
Return the mushrooms to the pot and stir in the broth, bay leaves, a good pinch of salt and a couple grinds of black pepper. Bring to a boil, then reduce the heat to medium low and simmer uncovered until the mushrooms are very tender and the sauce has reduced slightly, 20 to 25 minutes.
Meanwhile, stir together the flour and remaining 1 tablespoon butter in a small bowl until a thick paste forms. Stir the flour mixture into the sauce until completely absorbed, then continue to simmer until the sauce has thickened to a gravy-like consistency, about 10 minutes. Discard the bay leaves. Taste and adjust the seasoning with more salt and pepper. Serve over wide egg noodles with a sprinkle of chopped parsley.
","[Pinot Noir, Barolo, Tempranillo, Garnacha]

" 30176,"Korean Pulled Pork Sandwich with Asian Slaw 1/2 cup low sodium soy sauce 3 tablespoons gochujang (or more if you want it spicier)
3 tablespoons hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
2 tablespoons clover honey
2 tablespoons toasted sesame oil
2 teaspoons Chinese five-spice powder
1/2 teaspoon ground black pepper
4 cloves garlic, finely chopped
2-inch piece fresh ginger, peeled and finely grated
5 pound pork butt, trimmed of excess fat
2 tablespoons canola oil 2 shallots, finely diced
1 cup low sodium chicken stock
1/2 cup ketchup
2 tablespoons gochujang
2 tablespoons honey
2 tablespoons light soy sauce
1 teaspoon Chinese five-spice powder
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1/4 cup rice vinegar 1 tablespoon honey (or sugar)
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
4 ounces snow peas, julienned
1 large carrot, julienned
1/2 head Napa cabbage, finely shredded
2 tablespoons toasted sesame seeds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Soft sesame hamburger buns
Instructions: For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking. Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five-spice powder and pepper until smooth. Rub the pork with the marinade, cover and refrigerate for at least 4 hours and up to 24 hours. Prepare the Caja China according to manufacturer's directions. Cook until the pork reaches 190 degrees F, 3 to 3 1/2 hours. Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes. Reserve the juices for the BBQ sauce. For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan. Add the shallots and cook until soft. Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced. Remove from the heat, add the vinegar and sesame oil. For the Asian slaw: Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved. Add the peas, carrots, cabbage and sesame seeds. Toss to combine; season with salt and pepper. Cover and refrigerate until cold, at least 1 hour. For serving: Using tongs, pull the pork into bite-size bits. Toss with the BBQ sauce. Mound some slaw on the bottoms of the buns. Top with the pork and the top bun. ","[Pinot Noir, Gamay, Tempranillo, Garnacha]" 30177,"Red cl Sauce 1/2 pound plum tomatoes (4 to 6) 10 dried New Mexico red chiles 2 dried ancho chiles 10 dried cascabel chiles 4 cups water 1 tablespoon olive oil 1 onion, chopped 1 canned chipotle pepper in adobo 1 garlic clove, chopped 1/2 teaspoon ground cumin 2 teaspoons oregano 1 to 2 teaspoons salt 1 tablespoon vegetable oil Instructions: Cut off stem ends of tomatoes and roast them in a cast-iron skillet over high heat until their skins blacken. Transfer to a blender or food processor. Dry skillet and return to high heat. Add dried chiles and roast them, stirring, until they begin to release their aroma, about 3 minutes. Transfer chiles to a bowl and pour water over. Leave to soften and rehydrate, 10 to 15 minutes. Add softened chiles to tomatoes. Taste cl water; if it is not bitter, add 1 cup to food processor and reserve remaining water separately, or use plain water. Wipe out skillet, heat olive oil over high heat, add onion and saute over medium heat until browned, about 10 minutes. Transfer onions to food processor along with chipotle pepper with its sauce, garlic, cumin, oregano and salt to taste. Puree to a fine paste, stopping once or twice to scrape down sides of workbowl with a rubber spatula. If needed, add a little more water to processor. In a large skillet heat vegetable oil until just smoking, add cl puree and heat until sizzling. Fry sauce, stirring continuously, 3 to 5 minutes. If sauce becomes too thick, thin it with a little more cl water. Serve warm with tamales or grilled meats. Or cool and refrigerate for up to 1 week. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 30178,"Vitello Tonnato 1/2 cup Mayonnaise, recipe follows Kosher or other coarse-grain salt Freshly cracked black pepper Chopped parsley leaves, for garnish Lemon slices, for garnish 1 tablespoon fresh lemon juice 1 teaspoon lemon zest 1 cup chicken stock 1 cup dry white wine 1 (2 to 2 1/2-pound) veal roast from the leg or loin, boned and tied 1 cup chopped yellow onions 1/2 cup chopped carrots 1/2 cup chopped celery 1 large sprig fresh rosemary 2 bay leaves 1 teaspoon black peppercorns 2 (6-ounce) cans oil-packed solid white tuna, drained 8 anchovy fillets, drained and chopped 2 teaspoons capers, rinsed, plus extra for garnish 2 tablespoons white wine vinegar 1 large egg, at room temperature* 1 tablespoon fresh lemon juice 1 cup olive oil 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper Instructions: In a large Dutch oven or casserole, combine the veal, chicken stock, wine, onions, carrots, celery, rosemary, bay leaves, and peppercorns. Add water as needed to cover the meat and bring to a boil. Reduce the heat to a simmer and cover tightly. Simmer, turning once, until the meat is tender and an instant-read thermometer registers 145 to 150 degrees F, about 50 minutes to 1 hour. Transfer the veal to a platter and let cool. Strain and reserve the cooking broth. Wrap the veal tightly and refrigerate until well chilled (up to 24 hours). To make the sauce, combine the tuna, anchovies, capers, white wine vinegar, lemon juice, and lemon zest in a blender or food processor and blend to a very smooth texture, about 2 minutes. Add the mayonnaise and process to blend thoroughly. Add 1 tablespoon of the reserved cooking broth. Add more, if desired, to taste or for a thinner consistency. Refrigerate in a tightly sealed container for at least 2 and up to 24 hours. (The sauce tastes best if made 1 day in advance and allowed to rest overnight). To serve, thinly slice the meat and arrange on a platter. Drizzle the sauce over each slice, season generously with the kosher salt and black pepper. Garnish by sprinkling with additional capers and chopped parsley. Arrange the lemon slices around the platter and serve. In a blender or food processor, combine the egg and lemon juice and process for 10 seconds. With the machine running, slowly pour in the oil through the feed tube and process until emulsified. Add the salt and black pepper and pulse to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. (The mayonnaise can be stored in an airtight container in the refrigerator for up 24 hours). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 30179,"Fluffy Marshmallow Cream 1/4 cup plus 2 tablespoons water 1 1/4 cup light corn syrup 3/4 cup plus 1 tablespoons sugar 4 large egg whites Pinch salt Pinch cream of tartar 2 teaspoons vanilla extract Instructions: In a small saucepan, fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees (firm ball stage). In the meantime, in the completely clean and dry bowl of an electric mixer, whisk the egg whites, salt, and cream of tartar until creamy and foamy. Still whisking, sprinkle in the tablespoon of sugar and continue to whisk until the whites hold very soft peaks. With the mixer on slow, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla extract. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 30180,"Steak Sandwich on Toasted Garlic Bread with Tomato-Black Olive Relish with Skillet Fries 1/4 cup plus 2 tablespoons olive oil 3 cloves garlic, smashed 8 (1-inch) thick slices of Italian bread 1 porterhouse steak, about 2 pounds Salt and freshly ground black pepper 2 vine-ripened tomatoes, diced 3 tablespoons pitted and chopped Nicoise olives 2 tablespoons finely sliced basil 2 tablespoons finely diced red onion 2 tablespoons olive oil 2 tablespoons balsamic vinegar Salt and freshly ground pepper 3 tablespoons olive oil 1 large red onion, thinly sliced 1 large red bell pepper, finely diced 1 large yellow bell pepper, finely diced 2 cloves garlic, finely chopped 6 large Yukon Gold potatoes, skin on, parboiled and diced Salt and freshly ground pepper 1/4 cup finely chopped fresh parsley Instructions: Mix together 1/4 cup of olive oil and the garlic and let rest for 30 minutes. Preheat broiler. Brush both sides of the bread with the garlic oil, place on a baking sheet and broil for 1 to 2 minutes on each side, until lightly golden brown. Heat grill pan over high heat until smoking. Brush steak on both sides with the remaining 2 tablespoons of olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes until golden brown on 1 side, turn over, reduce heat to medium and continue cooking to medium-rare doneness, 5 to 6 minutes. Remove from heat, let rest 10 minutes and slice into 1/4-inch thick slices. Combine all ingredients in a bowl. Assemble: Arugula Toasted Italian bread Sliced steak Tomato-Olive Relish Place arugula on 4 slices of toast. Top with several slices of steak and a large spoonful of relish. Top with the remaining bread slices. Heat olive oil in a medium cast iron skillet over medium heat. Add onions and cook until soft. Add peppers and garlic and cook for 3 to 4 minutes. Add potatoes and cook until golden brown, season with salt and pepper. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 30181,"Classic French Omelette with Side Salad 1 teaspoon Dijon mustard 1/2 shallot, finely minced
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 tablespoons minced fresh chives 3 tablespoons unsalted butter plus 4 tablespoons cold unsalted butter, cut into small cubes 8 large eggs, beaten
1 cup grated Gruyere 2 heads butter (Bibb) lettuce
Instructions: Combine the Dijon mustard, shallot and red wine vinegar in a large bowl. Season with salt and pepper. Slowly whisk in the olive oil and 3 tablespoons chives. Set aside. Melt 2 tablespoons butter in a 12-inch nonstick pan over medium heat. When the butter starts to bubble, add the eggs and the cold cubed butter, and begin to stir with a rubber spatula. Continue to stir until the eggs are half set, then reduce the heat to low. When the omelette is soft, sprinkle with salt and pepper, and top with the cheese on one side. Let the omelette sit over low heat, without touching it, for 1 minute, to let the heat of the pan set the eggs. Roll the omelette over the cheese so it forms a jelly roll shape, then roll the whole omelette onto a large dish. Lightly spread the remaining tablespoon butter over the omelette to coat. Toss the lettuce with the vinaigrette and serve alongside the omelette. Garnish the omelette with the remaining tablespoon chives. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]

" 30182,"White Asparagus Risotto with Paneed Veal 2 tablespoons olive oil 2 white spring onions (white and pale green parts only), finely chopped 10 spears asparagus, trimmed and sliced into 1/4-inch pieces on bias 1 cup Arborio rice 1/2 cup dry white wine 2 1/2 cups chicken stock 2 tablespoons unsalted butter 1/4 cup freshly grated Parmesan 2 tablespoons heavy cream 4 veal cutlets (about 2 1/2 ounces each) Essence, recipe follows 2 eggs 2 tablespoons water 1 cup saltine crackers, finely crumbled in a blender or food processor 1/4 cup olive oil 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Using a large skillet with a heavy bottom, heat the olive oil over low heat and saute or \sweat\ the onions until translucent. Add asparagus, deglaze the pan with wine, and cook for 1 minute. Add the Arborio rice, stir to coat with the olive oil, and saute with the onions to toast each grain of rice, about 7 minutes. Once the rice is lightly toasted, add the white wine slowly, stirring with a wooden spoon. Heat the chicken stock in a saucepan to just to the boiling point, then have it ready at stove side. After the rice has absorbed the white wine and the skillet is nearly dry, add 1 cup stock, stirring occasionally, and cook over very low heat until the stock is absorbed. Continue adding the stock, 1/2 cup at a time, until all the stock has been absorbed. After adding the last 1/2 cup stock, also add the butter, Parmesan, and heavy cream. Stir to combine all the ingredients. Re-season with salt and pepper, to taste. Paneed Veal: While risotto is cooking, wrap each cutlet in plastic wrap and pound with a meat mallet until very thin. Season the cutlets with 1 teaspoon of the Essence. Mix together the eggs and water in a shallow bowl. Combine the cracker crumbs with 2 teaspoons Essence on a shallow platter. Dip the cutlets in the egg mixture, then in the cracker crumb mixture. Heat the oil in a heavy large skillet over medium-high heat. Fry the cutlets for about 30 seconds on each side, or until golden brown. Serve immediately with White Asparagus Risotto. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 30183,"Oat Cake with Warm Mixed Berry Compote and Clotted Cream 1 cup rolled oats, not instant 1 1/2 cups boiling water 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt 1 stick unsalted butter, softened 1 cup packed light brown sugar 1/2 cup sugar 2 large eggs 1 teaspoon pure vanilla extract Mixed Berry Compote, recipe follows Clotted cream, for serving Instructions: Preheat oven to 350 degrees F. Butter and flour a 9-inch baking pan. Place oats in a bowl, pour the boiling water over and let soak for 30 minutes. Drain well. Sift together the flour, baking soda, cinnamon, nutmeg and salt on waxed paper. Place butter and sugars in the bowl of a mixer fitted with the paddle attachment and mix until light and fluffy. Add the eggs, one at a time and mix until smooth. Add the soaked oats and mix until incorporated. Add the dry ingredients and mix until just combined. Scrape the batter evenly into the prepared pan and bake in the oven until a toothpick inserted into the center comes out with a few moist crumbs, about 35 to 40 minutes. Place on a baking rack and let cool for 40 minutes; this cake is best served warm. Serve the cake topped with some of the warm berry compote and a large dollop of clotted cream. 2 teaspoons cornstarch 1 1/2 cups fresh orange juice plus 2 teaspoons 3 tablespoons honey 1 vanilla bean, split 1 cup fresh blueberries 1 cup fresh blackberries 2 cups fresh raspberries For the compote: Dissolve the cornstarch in the 2 teaspoons orange juice. Set aside. Combine the 1 1/2 cups orange juice, the honey and vanilla bean in a medium saucepan and bring to a boil over high heat, let cook for 2 minutes or until the honey has completely dissolved. Add the blueberries and blackberries and cook for 2 minutes. Add the cornstarch and cook until the mixture thickens slightly, about 2 minutes. Remove from the heat and fold in the raspberries. Discard the vanilla bean. Serve warm. Yield: 6 to 8 servings ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 30184,"Bloody Bull Mix 1 quart tomato juice 1 scallion, roughly chopped 1 jalapeno (with seeds), stemmed 2 tablespoons grated fresh horseradish, or to taste 1 tablespoon lemon juice 1 clove garlic, roughly chopped Grey salt Freshly ground black pepper Instructions: Combine tomato juice, scallion jalapeno, horseradish, lemon juice, garlic and salt and pepper in a blender. Blend until smooth. Pour in a pitcher and refrigerate until ready to serve. ","[Ros, Sauvignon Blanc, Pinot Grigio]" 30185,"Carrot Cookies with Orange Buttercream Icing 2 cups powdered sugar 1 cup unsalted butter, softened 2 teaspoons orange zest or the zest of 1 large orange 1/2 teaspoon vanilla extract 1 cup unsalted butter, room temperature 1 cup sugar 2 large eggs 1 cup carrot baby food 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt Instructions: For the buttercream icing: Cream together the sugar and butter in a small bowl until light and fluffy. Mix in the zest and vanilla extract. For the carrot cookies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Cream together the butter and sugar using an electric hand mixer or a stand mixer until light and fluffy, at least 5 minutes. Add in the eggs one at a time and beat for 2 minutes after each addition. Mix in the carrot baby food, orange zest and vanilla. Whisk together the flour, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the wet ingredients and beat together on low speed until incorporated, 1 minute. Using a small 2-ounce ice cream scoop, drop by heaping scoops onto the prepared baking sheets, 15 cookies per sheet. Bake for 8 to 10 minutes, rotating halfway through. Transfer to a cooling rack. Frost the cookies with the buttercream icing while still warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30186,"Spicy Chicken, Eggplant, and Caramelized Onion Quesadilla, served with Mixed Tomato Relish 1/4 cup olive oil 2 jalapenos, coarsely chopped 3 tablespoons chopped cilantro 3 cloves garlic, coarsely chopped 1/4 cup fresh lime juice 2 (8-ounce) boneless, skinless chicken breast Salt and freshly ground pepper 2 large red onions, finely sliced 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 tablespoon finely chopped cilantro Salt and freshly ground pepper 1 Japanese eggplant, sliced lengthwise into 1/4-inch thick slices Olive oil Salt and pepper 9 (8-inch) flour tortillas 3/4 cup grated monterey jack 3/4 cup grated white cheddar Ancho cl powder Mixed Tomato Salsa, recipe follows 8 cherry tomatoes, quartered 8 yellow cherry tomatoes, quartered 8 yellow pear tomatoes, halved 8 red pear tomatoes, halved 1 jalapeno, finely chopped 2 cloves garlic, finely chopped 2 tablespoons balsamic vinegar 1 tablespoon olive oil 3 tablespoons finely chopped cilantro Salt and freshly ground pepper Instructions: In a blender, combine the marinade ingredients and blend until smooth. Place the chicken in a medium bowl, pour the marinade over it, cover, and refrigerate for 4 hours.
Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft and caramelized, about 20 to 25 minutes. Add the balsamic vinegar and cilantro and cook for 5 minutes. Season with salt and pepper, to taste. Set aside.
Preheat grill pan. Brush eggplant with oil on both sides and season with salt and pepper to taste. Grill for 2 minutes on each side. Remove and coarsely chop.
Preheat grill pan over high heat. Remove chicken from marinade and season with salt and pepper to taste. Grill for 4 to 5 minutes on each side until cooked through. Let rest for 5 minutes and slice thinly on the bias. Set aside.
Preheat oven to 450 degrees F.
Place 6 tortillas on a large un-greased baking sheet. Divide the cheese, chicken, onions, and eggplant among the 6 tortillas and season with salt and pepper, to taste.
Stack the tortillas to make three 2 layer tortillas and top with the remaining 3 tortillas. Brush the tops with olive oil and sprinkle with ancho cl powder. Bake for 8 to 12 minutes, or until the tortillas are slightly crisp and the cheese has melted. Cut into quarters and garnish with the Mixed Tomato Salsa. Combine all ingredients in a medium bowl and season with salt and pepper, to taste.
Yield: 8 servings ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 30187,"Beer Brat Stew 24 ounces mini gold potatoes 1 (1-pound) bag coleslaw 1 (1-pound) bag carrot chips 1 quart reduced-sodium chicken broth 4 cups beer ? cup Archer Farms? Brew Masters Mustard, plus more for serving 2 (1-pound) packages Archer Farms? Beer Bratwurst Instructions:

1. In a large saucepot, combine the potatoes, coleslaw, carrots, and chicken stock. Add 4 cups water; the liquid should barely cover the vegetables. Bring to a boil, then cover halfway and reduce the heat to simmer until tender, about 30 minutes.
2. Meanwhile, in a small saucepan, whisk the beer and mustard. Bring to a boil, then reduce the heat to simmer and add the bratwurst. Simmer gently until cooked through, about 20 minutes.
3. Using a slotted spoon, transfer the bratwurst to the vegetable mixture; discard the beer mixture. Divide the stew among dishes and serve with mustard. ","[Lager, Hefeweizen, Brown Ale, Riesling]" 30188,"Crabcakes 4 ounces bread crumbs, unseasoned 3 dashes hot pepper sauce 3 dashes Worcestershire sauce 2 ounces mayonnaise 4 sprigs parsley, roughly chopped 1/4 green pepper, fine dice 1/4 red pepper, fine dice 1 egg white 1 scallion, thinly sliced 4 tablespoons freshly squeezed lemon juice 1/4 teaspoon crab boil seasoning 1/4 teaspoon dry mustard 1/4 teaspoon onion powder 2 ounces Dijon mustard 1 pound jumbo lump Maryland crabmeat Oil, for pan frying Instructions: In a bowl, combine 1-ounce bread crumbs, hot pepper sauce, Worcestershire, mayonnaise, parsley, peppers, egg white, scallion, lemon juice, old bay, dry mustard, onion powder, and Dijon mustard. Once combined, gently fold in crabmeat. Once fully incorporated, form into 2 to 3 inch cakes. Dredge in remaining bread crumbs. Pan fry in hot oil until golden brown on both sides. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30189,"Swedish Meatballs 1/4 cup brown mustard 1 tablespoon Worcestershire sauce
   2 1/4 cups beef broth
   Pinch ground allspice
   1 tablespoon cornstarch
   1/4 cup heavy cream
   One 25-count bag All-Purpose Meatballs (still frozen is fine), recipe follows Buttered noodles, for serving
   Chopped fresh parsley, for serving 5 pounds ground beef 1 1/2 cups plain breadcrumbs
   1/2 cup milk
   1/4 cup heavy cream
   1/4 cup chopped fresh flat-leaf parsley
   2 tablespoons grainy mustard
   1 teaspoon salt
   1 teaspoon freshly ground black pepper
   1/2 teaspoon red pepper flakes
   4 large eggs
   2 tablespoons olive oil
   Instructions: In a large skillet over medium-high heat, add the mustard, Worcestershire and 2 cups of the beef broth and bring to a boil. Add the allspice. Make a slurry by mixing the cornstarch into the remaining 1/4 cup broth, whisking to get out all the lumps. Whisk the slurry into the skillet and when the mixture starts to boil again, slowly add the cream, whisking constantly. Add the All-Purpose Meatballs, cover and cook until the sauce thickens and the meatballs are heated through, 8 to 10 minutes. Serve over buttered noodles and garnish with fresh parsley. To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up. To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels. Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 30190,"Big Eye Tuna Ceviche with Peppercress and Roasted Calabaza Salad in a Tuna Caviar Vinaigrette 1 teaspoon tuna caviar 1/2 cup extra virgin olive oil 1 lemon, juiced 1 lime, juiced 2 tablespoons pumpkin seed oil 1/2 cup toasted, ground pumpkin seeds 1 tablespoon garlic chives, chopped 1 pound Big Eye Tuna, diced Salt and pepper, to taste 1 pound Calabaza squash, 1-inch dice 2 tablespoons olive oil Salt and pepper, to taste 8 ounces peppercress 1 tablespoon pumpkin seed oil 1 tablespoon extra virgin olive oil 1 lemon, juiced 1 lime, juiced Salt and pepper, to taste Instructions: Blend tuna caviar, olive oil, lemon and lime juice and pumpkin seed oil in a blender. Fold into that mixture the pumpkin seeds, garlic chives, tuna and salt and pepper. Reserve 4 tablespoons of dressing. Refrigerate until ready to assemble dish. For the Calabaza: Toss all the ingredients and bake in a preheated 400-degree oven until tender, about 5 to 8 minutes. Once cooked, chill. For the salad: Mix all ingredients together. Assembly: In a 3-inch round mold, first layer the Calabaza squash. Then layer the tuna. Remove the mold and top with peppercress salad. Drizzle the remaining 4 tablespoons of caviar dressing on the plate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 30191,"Creamy Shrimp and Dill Salad 1/4 cup finely chopped fresh dill 2 garlic cloves, smashed
   Kosher salt and freshly ground black pepper
   1 pound (26- to 30-count) shrimp, peeled and deveined
   1 cup chopped fresh dill, plus more for garnish 1 garlic clove, grated on a rasp or finely minced
   1 cup mayonnaise
   1/2 cup sour cream
   1/2 cup whole-milk Greek yogurt
   1 cup diced seedless cucumber (about 1 large cucumber)
   3/4 cup finely chopped red onion
   Grated zest of 1 lemon
   2 teaspoons sugar
   Kosher salt and freshly ground black pepper
   1 head iceberg lettuce, cut lengthwise into 4 wedges
   Instructions: To cook the shrimp: Fill a large bowl with water and add plenty of ice. Set aside. Fill a large pot halfway with water. Add the 1/4 cup dill, the garlic, a nice pinch of salt, and a few grinds of black pepper. Bring to a boil and simmer until the pot is fragrant, about 5 minutes. Add the shrimp and remove the pot from the heat. Stir, allowing the shrimp to cook until pink and opaque, 2 to 3 minutes. Drain the pot in a colander and pour the shrimp into the ice bath to cool. To make the salad: In a large bowl, combine the dill, grated garlic, mayonnaise, sour cream, yogurt, cucumber, onion, lemon zest, and sugar. Taste, and then season with a pinch of salt and a few grinds of black pepper. Remove the shrimp from the ice bath, dry gently with a paper towel, and coarsely chop. Stir them into the dressing until combined. Tear the first few layers from the center of each iceberg wedge (creating a \bowl\ in the wedge) and put them on individual salad plates. Divide the shrimp salad among each plate, filling the lettuce \bowl\ and letting the salad spill over onto the wedge. Garnish with chopped dill. Serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30192,"Grilled Veggie Salad with Avocado Ranch 1/2 large avocado 1/4 cup buttermilk
   1/4 cup mayonnaise
   Juice of 1 lemon (about 1/4 cup juice)
   1/4 cup roughly chopped fresh chives, plus more for garnish
   1/4 cup chopped fresh dill, plus more for garnish
   1/4 cup fresh parsley leaves, plus more for garnish
   4 ears corn 1 orange (or red or yellow) bell pepper, cut into planks
   8 ounces fresh green beans, ends trimmed and snapped in half
   5 teaspoons olive oil
   Kosher salt and freshly ground black pepper
   2 romaine hearts, roughly chopped
   8 cherry tomatoes, quartered
   1/4 small red onion, thinly sliced
   Instructions: For the avocado ranch dressing: Add the avocado, buttermilk, mayonnaise, lemon juice, chives, dill and parsley to the jar of a blender and puree until smooth and bright green. Set aside. For the salad: Heat a grill or grill pan over medium-high heat. Drizzle each ear of corn, peppers and green beans with olive oil, then sprinkle with a pinch of salt and a few grinds of black pepper. Add the vegetables to the grill in a single layer. Grill on all sides until char marks begin to appear, a few minutes. Remove vegetables from the grill and set aside. When the corn is cool enough to handle, slice kernels off the cob.
   Put the romaine into a large salad bowl along with the cherry tomatoes, onions, green beans, corn, peppers, 1 teaspoon salt and a generous amount of black pepper. Drizzle all of the dressing over the top and toss until well combined. Sprinkle with more chives, dill and parsley before serving, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 30193,"Chocolate Donuts with Coffee Glaze Nonstick cooking spray, for greasing the pan 1 1/2 cups all-purpose flour
   1 cup granulated sugar
   1/2 cup cocoa
   3/4 teaspoon kosher salt
   1 teaspoon baking powder
   1/2 teaspoon baking soda
   1/2 cup brewed coffee, at room temperature
   6 tablespoons buttermilk
   6 tablespoons oil
   1 teaspoon vanilla extract 1 large egg
   1 cup confectioners' sugar 2 tablespoons brewed coffee, or more as needed
   1 tablespoon milk
   1 cup chopped toasted hazelnuts Sprinkles, for decorating
   Instructions: For the chocolate donuts: Preheat the oven to 375 degrees F. Spray a 12-cavity donut pan with cooking spray and set it aside. Whisk together the flour, granulated sugar, cocoa, salt, baking powder and baking soda in a large bowl. Whisk together the coffee, buttermilk, oil, vanilla and egg in a separate medium bowl until combined. Add the wet ingredients to the dry ingredients and mix to combine. Transfer the batter to a piping bag. Fill each cavity with batter until it comes about three-quarters of the way up the sides of the pan. Bake until a toothpick inserted into a donut comes out clean, about 12 minutes. Cool the donuts in the pan for 5 minutes, then remove to a rack and cool completely. For the coffee glaze: Mix together the confectioners' sugar, coffee and milk in a bowl until smooth. If it seems too thick, add more coffee little by little. Dip each donut halfway into the glaze, then allow excess to drip off. Sprinkle the tops with hazelnuts and sprinkles. Let set, about 30 minutes. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 30194,"Greek Chicken Stew 3 tablespoons olive oil 1 large onion, chopped (about 1 cup) 1 large green bell pepper, chopped (about 1 cup) 1 tablespoon jarred minced garlic 4 teaspoons dried Greek seasoning, crumbled between the fingers 1 (28-ounce) can crushed tomatoes, in puree 1 (15-ounce) can garbanzo beans, rinsed and drained 1 cup fat free, less sodium chicken broth 2 bay leaves Pepper, to taste 1 rotisserie chicken, cut into serving pieces 1/2 cup pitted kalamata olives, coarsely chopped 1 tablespoon freshly squeezed lemon juice Cinnamon Couscous, recipe follows 2 cups fat free, less sodium chicken broth or 1 (14 1/2-ounce) can fat free, less sodium chicken broth plus 1/4 cup water 1 tablespoon olive oil 1/2 teaspoon salt 1 (10-ounce) box plain, quick-cooking couscous (about 1 1/3 cups) 1/4 cup raisins 1 teaspoon ground cinnamon 1 tablespoon orange juice Instructions: Heat the oil in a Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until they begin to soften, about 4 minutes. Add the garlic and seasoning and cook for 1 minute, stirring constantly. Add the tomatoes, garbanzo beans, broth, bay leaves, and pepper. Stir well. Bring to a boil and boil for 5 minutes, stirring frequently. Add the chicken, lower the heat to medium, and simmer, uncovered, for 15 minutes. Stir frequently to prevent sticking. The mixture will thicken. Remove the bay leaves and discard. Stir in the olives and lemon juice, and serve immediately over the couscous. While the stew is simmering, bring the broth, oil and salt to a boil in a medium saucepan over medium-high heat. Stir in the couscous and raisins, cover, and remove the pan from the heat. When the moisture has been absorbed, about 5 minutes, sprinkle the cinnamon and orange juice over the couscous. Fluff with a fork to combine the flavors and loosen the couscous. Do not stir. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 30195,"Rigatoni with Sausage & Fennel 3 tablespoons good olive oil 3 cups chopped fennel (1 large bulb) 1 1/2 cups chopped yellow onion 1 1/4 pounds sweet Italian sausages, casings removed 2 teaspoons minced garlic (2 cloves) 1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle 1/2 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1 cup dry white wine 1 cup heavy cream 2/3 cup half-and-half 2 tablespoons tomato paste 1 pound rigatoni 1/2 cup chopped fresh parsley leaves 1 cup freshly grated Italian Parmesan cheese, divided Instructions: Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened. Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side. ","[Chardonnay, Vermentino, Gavi, Barbera]

" 30196,"Fiesta Shrimp Tacos 2 packages (12 oz each) SeaPak? Popcorn Shrimp 8-10 flour tortillas, heated according to package directions 14 oz bag cole slaw mix (shredded cabbage) 8 oz white cheddar cheese, shredded 1 large tomato, diced 2 cans sliced black olives Lime wedges, if desired 8 oz sour cream 1 oz packet ranch dressing mix 1.25 oz packet taco seasoning Milk, as needed to thin Instructions: BAKE shrimp according to package directions. COMBINE sauce ingredients, adding taco seasoning to taste. Thin sauce if need with 1-2 tablespoons of milk. SPREAD a tablespoon of sauce over each warm tortilla, shredded cabbage, cheese, tomato and olives. Top with cooked shrimp. Serve with lime wedges, if desired. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Rioja]" 30197,"Onfalia's Four-Color Corn Tortillas 32 ounces corn flour 3 dried guajillo peppers
1/2 poblano pepper 5 tablespoons refried black beans Instructions: Separate the corn flour into four 8-ounce portions. Guajillo pepper masa: In a blender, blend the guajillos with 1/4 cup water until smooth. Combine with one portion corn flour and mix by hand until firm in texture. Poblano pepper masa: In a blender, blend the poblano with 1/4 cup water until smooth. Combine with one portion corn flour and mix by hand until firm in texture. Bean masa: In a blender, blend the refried beans with 1/4 cup water until smooth. Combine with one portion corn flour and mix by hand until firm in texture. Plain masa: Mix one portion corn flour with 1/4 cup water by hand until firm in texture. Let all four masas rest for 10 to 15 minutes. Form each masa into 1 1/2-inch balls. (Note: You will get fewer balls from the plain masa, since the other ones expand with the extra ingredients.) Put one ball of each color, touching, in the center of a metal tortilla press lined with plastic wrap. Cover with plastic and press firmly. Lift the handle and take the tortilla out, holding the plastic with your whole palm. Carefully lay the tortilla on a medium-hot griddle (see Cook's Note). Cook until the colors change to a darker shade. Flip the tortilla with a spatula and cook on the reverse side. Repeat with the remaining masa. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 30198,"Pate Sucre 2 1/3 cups cake or pastry flour 1/3 cup sugar 1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces 2 egg yolks 1 or 2 tablespoons heavy cream Instructions: In a food processor fitted with the steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal. In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape into the machine and process until a ball begins to form, using the additional tablespoon of cream, if necessary. Remove the dough from the machine, and on a lightly floured surface, press down into a circle. Wrap in plastic wrap and refrigerate for at least 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 30199,"Whole Wheat & Peanut Butter Dog Biscuits 1 1/2 cups stone-ground whole-wheat flour 1 cup all-purpose flour 1/2 cup powdered or dry milk 1/2 cup quick-cooking oatmeal (not instant), plus extra for sprinkling 1/2 cup smooth peanut butter 2 tablespoons toasted wheat germ 1 extra-large egg, lightly beaten 1 egg beaten with 1 tablespoon water, for egg wash Instructions: Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, combine the two flours, the powdered milk, oatmeal, peanut butter and wheat germ. With the mixer on low speed, add the extra-large egg and 1 cup of water and mix just until it forms a slightly sticky ball. Dump the dough out on a well-floured board (I use all-purpose flour) and knead it into a ball. Roll the dough out 1/2-inch thick. Dip a cookie cutter in flour and cut out dog bone shapes. Collect the scraps, knead lightly, roll out again and cut more dog biscuits. Place the biscuits on the prepared sheet pan and brush with the egg wash. Sprinkle with oatmeal and bake for 1 hour, until completely hard. Cool and toss.
","[Chardonnay, Riesling, Gewrztraminer, Barbera]" 30200,"Turkish Eggs 1 cup plain yogurt 1 garlic clove, crushed, optional Pinch sea salt Freshly ground black pepper 4 eggs 1 tablespoon extra-virgin olive oil 1 teaspoon paprika 1 handful baby English spinach leaves Instructions: Preheat the oven to 350 degrees F. Place the yogurt and garlic in a small bowl and stir to combine. Season with salt and pepper. Divide between 4 small ovenproof dishes and place in the oven for 10 minutes. While the yogurt is warming, put 2 inches of water in a deep frying plan and bring to a boil. Turn off the heat and immediately break the eggs into the pan. To stop the egg whites spreading too much, break the eggs directly into the water, carefully opening the shells at the water surface so that the eggs slide into the water. Cover the pan with a tight-fitting lid. Leave to cook undisturbed in the water for about 3 minutes. The eggs are cooked when the whites are opaque. Remove from the pan with a slotted spoon and drain on a clean tea towel. Mix the olive oil and paprika together in a small bowl. Season with salt and pepper. Remove the yogurt from the oven and top with the spinach leaves and poached egg. Drizzle over the olive oil mixture and serve at once. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Vermentino]" 30201,"Black Bean Brownies Butter, for greasing pan 3/4 cup cooked black beans 1/2 cup vegetable oil, or olive oil 2 eggs 1/4 cup unsweetened cocoa powder 2/3 cup sugar 1 teaspoon instant coffee or espresso 1 teaspoon vanilla extract 1/2 cup mini chocolate chips, divided 1/3 cup flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 cup confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan. In a blender, puree the beans with the oil. Add the eggs, cocoa, sugar, coffee, and vanilla. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chocolate chips. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan. Dust with confectioners' sugar and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 30202,"Sauteed Shrimp Cocktail 2 tablespoons olive oil 1 pound jumbo shrimp, peeled tail-on, deveined 1 tablespoon herbes de Provence Salt and freshly ground black pepper 1 1/4 cups plain yogurt 2 tablespoons mayonnaise 2 tablespoons whole-grain mustard (recommended: Maille) 1 1/2 tablespoons maple syrup 1 teaspoon turmeric 1/4 cup chopped fresh basil leaves Instructions: In a large skillet, heat the oil over medium-high heat. Add the shrimp and herbes de Provence. Season with salt and pepper. Cook until the shrimp are pink and cooked through, about 2 minutes each side. In a small bowl, mix together the yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil until smooth. Season again with salt and pepper. Place the yogurt mixture in a dipping bowl. Place the bowl of dipping sauce on a serving platter with the cooked shrimp. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 30203,"Baked Fish with Tomato-Olive Sauce 1/4 cup extra-virgin olive oil 1/2 white onion, diced 1 tablespoon minced cilantro stems, plus 1/4 cup chopped leaves 1 cup long-grain white rice Kosher salt and freshly ground pepper 1 14-ounce can cherry tomatoes 1/3 cup pimiento-stuffed olives (about 20), roughly chopped 2 cloves garlic, minced 1 cup whole pickled jalape?os with carrots
4 snapper or sea bass fillets (about 6 ounces each) 1/2 teaspoon chili powder Lime wedges, for serving Instructions: Preheat the oven to 425?. Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and cilantro stems and cook, stirring, until softened, 3 to 4 minutes. Add the rice and stir to coat. Add 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and bring to a boil. Cover and reduce the heat to low. Cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Fluff with a fork. Meanwhile, pour the tomatoes into a 9-by-13-inch baking dish and roughly crush them with your hands. Mix in the remaining 3 tablespoons olive oil, chopped cilantro, olives, garlic, 1/2 teaspoon salt and a few grinds of pepper. Chop 1 pickled jalape?o and stir it into the sauce. Season the fish with salt, pepper and the chili powder. Place skin-side down in the dish and spoon some of the sauce on top. Bake until the fish is cooked through and the sauce is bubbling, 15 to 20 minutes. Divide the rice and fish among plates. Serve with lime wedges and the remaining pickled jalape?os and carrots. ","[Chardonnay, Vermentino, Grner Veltliner, Albari?o]" 30204,"Fried Rice with Scallions, Edamame and Tofu 1 tablespoon plus 1 teaspoon canola oil, divided 2 large cloves garlic, minced 4 scallions, greens included, rinsed, trimmed and thinly sliced
1 tablespoon minced ginger 4 cups leftover cooked brown rice 3/4 cup finely diced red pepper 3/4 cup cooked, shelled edamame 1/2 cup fresh or frozen, thawed, corn 6 ounces firm tofu, cut into 1/4-inch cubes 2 eggs, beaten 3 tablespoons low-sodium soy sauce Instructions: Heat 1 tablespoon of oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 30205,"Refried Beans One 15 1/2-ounce can pinto beans, drained and rinsed 3 tablespoons extra-virgin olive oil 1/2 medium onion, chopped 4 cloves garlic, minced 1 teaspoon ground coriander 1/2 teaspoon ground cumin 2/3 to 1 cup chicken broth, homemade or low-sodium canned Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh coriander (cilantro) (optional) Instructions: Reserve about a third of the beans. Mash the rest of the beans in a medium bowl with a large fork. Set aside.
Heat the oil in a medium skillet over medium-high heat. Add the onion, and cook until lightly browned, about 4 minutes. Add the garlic and continue to cook, stirring, until lightly browned. Add the spices and cook until fragrant about 1 minute.
Add the mashed beans and half the broth; cook, stirring frequently, until slightly thickened, about 5 minutes. Add the reserved beans and the enough of the remaining broth to loosen up the beans. Simmer until the beans are thick but not pasty, about 2 minutes more. Season with salt and pepper to taste. Stir in the fresh coriander, if desired, and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 30206,"Mustard-Roasted Fish 4 (8-ounce) fish fillets such as red snapper Kosher salt and freshly ground black pepper 8 ounces creme fraiche 3 tablespoons Dijon mustard 1 tablespoon whole-grain mustard 2 tablespoons minced shallots 2 teaspoons drained capers Instructions: Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper. Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30207,"Pisco Sour 1 cup Pisco 4 teaspoons sugar Juice of 2 lemons or limes 1 egg white Crushed ice Lemon or lime slices for garnish Instructions: Put all ingredients in a cocktail shaker; shake well. Serve in 4 ounce cocktail glasses with a slice of lemon or lime and sugar on the rim. ","[Pisco, Sauvignon Blanc, Riesling, Gewrztraminer]" 30208,"Orange Balsamic Rock Cornish Game Hens 6 hens, rinsed and pat dry Coarse salt Coarse black pepper 1 cup defrosted orange juice concentrate 1 cup aged balsamic vinegar 3 to 4 tablespoons extra-virgin olive oil 7 to 8 stems rosemary, chopped Instructions: Preheat oven to 425 degrees F. Line 2 baking pans with foil for easier cleaning. Set a baking rack in each pan. Split hens and butterfly open and place 3 hens in each baking pan. Season the hens with salt and pepper liberally. Mix the orange concentrate, balsamic vinegar and olive oil and pour evenly over the hens. Sprinkle with rosemary and roast 15 minutes at 425 degrees F and 30 minutes at 375 degrees F. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 30209,"Coconut Risotto 2 cups Arborio rice 2 cups vegetable stock 2 1/2 cups coconut milk 1 teaspoon sea salt 1/2 teaspoon freshly cracked black pepper Instructions: Preheat the oven to 350 degrees F. Line a deep baking sheet with aluminum foil. Add the rice, vegetable stock, coconut milk, salt, and pepper to a medium bowl and toss it around with your hands until all the rice is coated. Pour the mixture into the foil lined baking sheet. Cover tightly with aluminum foil. Put the pan in the oven and bake until creamy, about 1 hour. Transfer the rice to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 30210,"Apple Crepes 2 large eggs 1/2 cup water 1/2 cup milk plus 2 tablespoons 1 cup all-purpose flour 1/8 teaspoon ground cinnamon Pinch salt 1-ounce unsalted butter 3 apples (Jonagold, Gala, Braeburn or Fuji) 1/2 cup hard apple cider 1/2 cup sugar 1/2 cup water 1 teaspoon lemon juice 2 teaspoons Calvados Pinch salt 1-ounce unsalted butter 6 tablespoons creme fraiche Instructions: Crepes: Put the eggs, water, and 1/2 cup milk in a large bowl. Whisk until combined. Add the flour, cinnamon and salt and again whisk until combined. Whisk in the melted butter. Refrigerate the batter for at least 1/2 hour. Heat a 6-inch non-stick pan over medium heat. Pour 2 tablespoons crepe batter into the pan and quickly rotate the pan so the batter forms a thin layer over the bottom of the pan. (Return excess batter to the remaining batter.) Cook the crepe for 1 to 2 minutes until it is golden brown. Loosen the edge of the crepe with a knife and using your fingers, invert the crepe and cook the other side for about 10 seconds. Continue cooking crepes until you have at least 12. Make sure the crepes are cool and then cover them with plastic wrap. Refrigerate until you are ready to serve them. Apple Balls: Peel the apples. Using a melon baller, scoop out the apple balls making sure you do not scoop into the core. Make 42 balls total. Combine the cider, sugar, and water in a medium-sized saucepan. Bring the mixture to a boil and boil for about 30 seconds until the sugar dissolves. Reduce the cider mixture to a gentle boil. Place the apple balls in the cider syrup and cover them with parchment paper or a cloth towel. Poach the apple balls for about 5 minutes until the are soft. Be careful not to over-poach them as you want them to retain their shape. Poaching timing will depend on the variety of apple being used. Remove the apples from the cider syrup, reserving the syrup. The apples can be poached ahead of time. Plating: Place the cider syrup in a large saute pan over medium heat. Place the crepes 1 at a time in the liquid, folding them into quarters once they have been coated with the syrup. Heat the crepes until they are warmed through. Place 2 crepes on each plate. Increase the heat to high and add the lemon juice, Calvados, salt and butter. Cook until the sauce thickens slightly. While the sauce is cooking place a pile of apple balls on top of the crepes in the middle of each plate. Pour the sauce over the crepes. Top with a tablespoon of creme fraiche. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 30211,"Traditional Mandarin Fried Rice Canola oil 3 eggs 2 tablespoons minced garlic 2 tablespoons minced ginger 1 bunch chopped scallions, green and white separated 1 lapchang, diced (Chinese sausage), can substitute with 4 strips of cooked bacon 8 cups cooked, day-old long grain rice 3 tablespoons thin soy sauce 1/2 teaspoon white pepper Salt to taste Instructions: In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 30212,"Braised Halibut 1 tablespoon of butter 1 small onion, finely chopped 1 carrot, finely chopped 1 stalk celery, finely chopped 2 tablespoons dry white wine 1 pound halibut steaks Salt and freshly ground black pepper 1 cup or more fish stock or chicken broth Steamed carrot threads or pea pods for garnish Black sesame seeds for garnish, optional Instructions: Heat the butter in a skillet just wide enough to hold the fish. When hot add the vegetables and saute for a minute or so just to get them sizzling. Add the wine, cover and cook over very low heat until wilted, about 10 minutes. Set halibut over the vegetables, season with salt and pepper and add stock or broth just to cover. Simmer, covered, over low heat, until fish is just done, about 10 minutes. With a slotted spatula, remove haibut from the liquid and divide into two portions. Set each portion in the bottom of a deep soup plate and garnish with carrot threads or snow peas; season the broth and spoon it over the top; garnish with black sesame seeds if you wish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30213,"Kimchi Pizza with Bacon 3 1/2 cups prepared kimchi 1 ripe pear, peeled, cored and roughly chopped (about 1/2 cup) 8 slices bacon, cut in 1/2-inch pieces 1 pound store-bought pizza dough All-purpose flour, for dusting 1 tablespoon plus 1 teaspoon toasted sesame oil Kosher salt and freshly ground black pepper 1 cup shredded sharp Cheddar 1 cup shredded mozzarella 2 tablespoons sesame seeds 2 tablespoons thinly sliced scallion greens, for garnish Instructions: Preheat the oven to 500 degrees F and place a rack on the bottom shelf. Place 2 cups of the kimchi and the pear into the bowl of a food processor. Blend to a chunky puree. Drain the liquid from the remaining kimchi into the food processor, and then chop into bite-size pieces. Cook the bacon in a large saute pan over medium heat until crispy and most of the fat has rendered, 12 to 15 minutes. While the bacon is cooking, roll out the pizza dough. Cut a piece of parchment paper to fit the back of an inverted baking sheet. Place the baking sheet in the oven on the bottom shelf. Lightly dust the parchment with flour. Divide the dough in half, and then stretch or roll 1 piece of dough into an 11-inch round directly on the parchment paper. Once the bacon is crispy, use a slotted spoon to transfer half of the bacon to a paper-towel-lined plate to drain. Add the kimchi puree to the remaining bacon in the pan. Stir to combine. Bring to a boil over medium-high heat, and then reduce to a simmer. Simmer, uncovered, until slightly thickened, stirring occasionally, about 5 minutes. Stir in 1 teaspoon of the sesame oil. Season with salt and pepper. To assemble 1 pizza, spread half of the kimchi sauce on the dough, leaving a 1/2-inch border. Sprinkle half of both cheeses over the kimchi sauce. Spread half of the chopped kimchi over the cheese. Brush the crust with half of the remaining sesame oil and sprinkle with half of the sesame seeds. Carefully lift the parchment onto the heated baking sheet. Cook until the crust is golden brown and the cheese is bubbly, 8 to 12 minutes. Remove from the oven. Allow to cool on the baking sheet for 5 minutes before serving. Sprinkle with half of the reserved bacon and garnish with some sliced scallions. Repeat with the remaining ingredients to make 1 more pizza. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 30214,"Caramelized Onion Dip 2 tablespoons unsalted butter 2 tablespoons olive oil
3 pounds yellow onions, cut in half lengthwise and crosswise into 1/4-inch slices
2 tablespoons brown sugar
Salt and freshly ground pepper
1/4 cup red wine vinegar
3 dashes hot sauce, optional
One 8-ounce package cream cheese, softened
1 cup (8 ounces) sour cream
Chopped chives, for garnish, optional
Instructions: Heat the butter and olive oil in a heavy medium saucepan over medium-high heat. Add the onions and sugar. Cook, stirring constantly, until soft and golden brown, 15 to 20 minutes. Season with salt. Stir in the vinegar and simmer until the mixture is dry. Add the hot sauce if using. Remove the mixture from the heat and allow the onions to cool slightly. Mix the cream cheese until smooth in a large bowl. Fold in the sour cream and caramelized onions. Season with salt and pepper. Garnish with chives if using. Can be eaten warm or transferred to the refrigerator to be eaten cold. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 30215,"Asparagus Fettuccine Carbonara Kosher salt and freshly ground black pepper 1 cup grated Parmesan, plus more for serving, optional 3 large egg yolks 1 pound jumbo asparagus 8 ounces fettuccine 6 slices thick-cut bacon, cut into 1/2-inch pieces
1/4 teaspoon crushed red pepper flakes 1 clove garlic, minced 1/4 cup fresh parsley leaves, chopped Instructions: Bring a large pot of salted water to a boil. Mix the Parmesan, egg yolks, 1/2 teaspoon salt and a generous amount of black pepper together in a medium bowl; set aside. Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside. Cook the fettuccine in the boiling water according to the package instructions for al dente. Reserve 1/2 cup of the pasta water, then drain. Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 2 tablespoons bacon fat from the skillet. Add the crushed red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to medium low, add the drained pasta and asparagus and toss until well coated and mixed with the bacon.
Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed, 1 tablespoon at a time. Divide among 4 bowls and garnish with the parsley and more Parmesan if desired.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 30216,"Cucumber Cups with Salmon Mousse 10 seedless cucumbers, each about 10 ounces and 11 inches long, ends trimmed 18 ounces cream cheese, at room temperature 2 ounces smoked salmon Several drops freshly squeezed lemon juice Several drops orange blossom water Pinch hot paprika 2 to 3 tablespoons heavy cream Freshly ground white pepper, to taste Coriander sprigs, for garnish Instructions: If cucumbers are waxed, peel them. Cut each crosswise into 5 (1 3/4-inch) pieces. With a small melon baller, carefully scoop out the insides of each piece, leaving a 1/4-inch border around the edge and a 1/2-inch border on the bottom. The cucumber cups may be prepared up to 4 hours in advance, arranged on damp paper towels, tightly covered and refrigerated. In the bowl of a food processor, combine the cream cheese, smoked salmon, lemon juice, orange water, paprika, cream and white paper and process until smooth. Chill for at least 30 minutes. To assemble spoon salmon mousse into a piping bag fitted with a decorative tip, pipe the mousse into the cucumber cups. Garnish with parsley or coriander sprig. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30217,"Fudgy Salty Peanut Butter Brownies 1 1/4 sticks unsalted butter, plus more, softened, for pan 1 cup unsweetened natural cocoa powder 1/2 teaspoon fine sea salt 1 1/3 cups sugar 1 1/4 teaspoon pure vanilla extract 2 eggs, at room temperature 2/3 cup all-purpose flour 1 1/2 cups semisweet chocolate chips 1 cup creamy peanut butter (don't use old-fashioned or natural) 1/2 stick unsalted butter, at room temperature 1 cup powdered sugar 1/4 teaspoon fine sea salt 1 1/4 tablespoons milk 1 teaspoon pure vanilla extract 1 1/2 cups salted cocktail peanuts 2 cups semisweet chocolate chips 7 tablespoons unsalted butter Instructions: Preheat your oven to 325 degrees F. For your brownie batter: Melt your butter in a medium (or large) heatproof bowl over a pot of simmering water. While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore. While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well. Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands. Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter. While the brownies are cooling make the buttercream and ganache. For the buttercream: Mix your peanut butter and butter together in a stand mixer until they are totally blended. Turn your mixer down and slowly add your powdered sugar and fine sea salt. Stop the mixer and scrape the sides and bottom of the bowl. Turn your mixer back to medium, add your milk and vanilla and keep mixing until it's fully blended. Dollop the peanut butter buttercream in heaping spoonfuls on top of the cooled brownies. Evenly spread it with the back of a butter knife the over the surface. Scatter the peanuts evenly over the buttercream, pressing into the buttercream so that the ganache has something to hold on to and the peanuts are all covered. For the ganache: Melt the chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Allow the ganache to cool down slightly for 10 minutes or so, then pour it evenly over the peanut butter buttercream layer. Smooth the ganache out with the back of a butter knife, making sure to cover the buttercream and peanuts completely. Chill the brownies in the refrigerator until the toppings are set, 1 1/2 hours or so. Remove these delicious guys from the refrigerator. Lift up the ends of the foil liner and place the Fudgy Salty Chocolate Peanut Butter Brownies on a cutting board. Cut into squares. ","[Chardonnay, Pinot Grigio, Riesling, Merlot]" 30218,"Penne with Pesto 1 large bunch fresh basil 2 cloves garlic 1/4 cup pine nuts 1/2 cup extra-virgin olive oil 1/2 cup freshly grated Parmesan 1/2 teaspoon kosher salt, plus more for seasoning Freshly ground black pepper 1 pound penne rigate or other ridged small tube pasta Instructions: Meanwhile, pluck the basil leaves from the stems (you should have about 2 cups leaves). Wash the leaves in a large bowl of cold water and dry in a salad spinner or pat dry with paper towels. Smash and peel the garlic. Put the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, gradually add the olive oil and process until the pesto is smooth. Transfer the pesto to a large bowl and stir in the cheese. Season with the salt and some pepper. Bring a large pot of cold water to a boil over high heat and salt it generously. Add the penne and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain in a colander and save about 1/4 cup pasta cooking water. Add the pasta to the bowl. Use tongs and toss with enough of the cooking water so the pesto coats the pasta evenly. Season with salt and pepper. Serve warm. Upgrades: a. Make the pesto creamy by adding 1/4 cup ricotta cheese when processing the basil, garlic, and pine nuts. This is great with tortellini or ravioli. b. Top dressed pesto pasta with 1/2 pound diced large or halved small fresh mozzarella balls (bocconcini), 3 medium tomatoes cut in large chunks, and 1/2 cup pitted black olives, (we like kalamata for this), roughly chopped. c. Add cooked 1 to 2 cups chicken or shrimp. Twists on Pesto: In place of basil, try the following combination: 1 cup parsley, 1 cup fresh spinach leaves, 2 tablespoons fresh rosemary leaves, 2 tablespoons fresh thyme leaves. Substitute walnuts for the pine nuts ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 30219,"Chorizo and Corn Bread Stuffing 1 pound hard chorizo diced 1 white onion diced 1/2 cup chopped carrot (1 large carrot) 1/2 cup chopped celery 1 tablespoon chopped garlic 2 cups crumbled corn bread 1/2 cup chicken stock 1/4 cup chopped cilantro Instructions: Cook the chorizo in a skillet over medium heat until the fat has been rendered, about 5 minutes. Preheat the oven to 350 degrees F. Add the onion, carrots, celery, and garlic to the chorizo and cook until the vegetables have carmelized, about 10 minutes. Add the crumbled corn bread, chicken stock, and cilantro. Make sure that the stuffing itself is not to dry but at the same time not to wet. Place the stuffing into a buttered casserole and bake in the oven until heated through and lightly browned, about 20 minutes. ","[Rioja, Tempranillo, Garnacha, Barbera]" 30220,"Porcini Carpaccio 4 porcini mushrooms, sliced very thin on a mandoline Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling Fresh lemon juice Shaved Parmesan, for serving Instructions: Arrange the mushroom slices on a large platter. Season with salt and pepper, drizzle with olive oil and add lemon juice to taste. Top with a light coating of shaved Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 30221,"Duck Confit Khao Soi 1 cup salt 1 cup sugar 1 teaspoon fennel pollen 1 tablespoon fennel seeds 6 quartered duck legs 1 cup duck fat 4 tablespoons curry paste 3 tablespoons chopped peeled fresh ginger 1 tablespoon turmeric 1 teaspoon curry powder 1 teaspoon chopped shallot 5 small dried chiles, crushed Cream from two 13.5-ounce cans coconut milk, reserve milk for finishing the dish 4 cups chicken stock 3 tablespoons Asian fish sauce 3 tablespoons thin soy sauce (also called light or fresh soy sauce) 2 1/2 tablespoons palm sugar or light brown sugar 2 1/2 cups \00\ flour, plus more for dusting 1 tablespoon gochugaru or chili powder 3 large eggs 1 teaspoon squid ink 1 pinch of salt Grapeseed oil, for searing Salt Chopped fresh cilantro, for garnish Lime wedges, for garnish 3 sheets crispy fried gyoza strips, homemade or store-bought 3/4 cup pickled cabbage 3/4 cup coconut milk Instructions: For the duck confit: Combine the salt, sugar, fennel pollen and fennel seeds in a large mixing bowl. Sprinkle each duck leg with the rub and place in a nonreactive dish. Cover the dish in plastic wrap and cure in the refrigerator for 2 days. Place the cured duck in a large sous vide bag with the duck fat. Seal at 100 percent and sous vide the legs at 180.5 degrees F. for 8 hours. Cool the bagged duck in an ice bath and refrigerate. For the curry paste: Combine the curry paste, ginger, turmeric, curry powder, shallot and dried chiles in a blender and puree to a smooth consistency. Set aside. For the soup base: Heat the coconut cream in a 4-quart pot until boiling. Add the curry paste mixture. Lower the heat to medium, stir the mixture and cook until the curry paste is completely incorporated and the sauce is thick, approximately 15 minutes. In a separate 2-quart pot, combine the chicken stock, fish sauce, soy sauce and palm sugar and bring to a boil. Add the chicken stock mixture to the coconut cream and curry paste. Cook at a low boil until thickened, about 20 minutes. For the squid ink pasta: Pour the flour on a work table and make a well in the middle. Combine the eggs, gochugaru and squid ink together in a small bowl and pour into the well. Add salt and slowly whisk together the eggs and flour with a fork, collapsing the flour wall slowly into the eggs. Incorporate all the egg mixture into the flour and knead for 10 minutes. Form the dough into a flat disc and wrap it in plastic. Let it rest 1 hour before rolling it out with a pasta machine to fettuccine width. For garnish and assembly: Preheat the oven to 450 degrees F. Reheat the soup to a simmer. Heat an 8-inch saute pan over medium heat, add some grapeseed oil and, working in batches if necessary, sear the duck legs until the skin crisps up, about 2 minutes per side. Transfer the pieces to a baking sheet and place in the oven until heated through, about 5 minutes. Remove from the oven and let rest, keeping the duck warm. Cook the pasta in boiling salted water for 1 to 2 minutes. Drain and divide among 6 deep soup bowls. Pour the soup in the bowls, top with the duck confit. Garnish with the cilantro, lime, gyoza strips and cabbage and drizzle in the coconut milk. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30222,"Spicy Quinoa Bowl with Brussels Sprouts and Sweet Potatoes 1 3/4 cups quinoa 3 cups low-sodium vegetable broth Kosher salt 3 tablespoons vegetable oil 2 cloves garlic, finely chopped 1/2 red onion, thinly sliced 1 tablespoon ancho cl powder 1 teaspoon ground coriander 1/2 teaspoon ground cumin 2 cups Brussels sprouts (about 6 ounces), trimmed and halved 1 small red jalapeno pepper, seeded and thinly sliced 1 small sweet potato, peeled and cut into 1/2-inch pieces 2 large eggs 1/3 cup roughly chopped fresh cilantro 1 to 2 tablespoons fresh lime juice 1/2 cup salted roasted cashews, roughly chopped Instructions: Put the quinoa in a bowl, cover with water, then drain. Repeat twice and drain well. (This will help remove any bitterness.) Transfer the quinoa to a medium saucepan and cook over medium heat, stirring constantly, until the quinoa is dry, about 8 minutes. Add 1 1/2 cups of the vegetable broth, 3/4 cup water and 1/2 teaspoon salt and stir together. Bring to a simmer, then cover the pan, leaving the lid slightly ajar to let steam escape; reduce the heat to medium low and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and red onion and cook, stirring often, until slightly softened, about 4 minutes. Add the cl powder, coriander and cumin and cook, stirring, until the spices darken, about 1 minute. Add the remaining 1 1/2 cups vegetable broth, the Brussels sprouts, jalapeno, sweet potatoes and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Cook, stirring occasionally, until the Brussels sprouts and sweet potatoes are tender and the liquid is almost absorbed, about 15 minutes.
Meanwhile, bring a small saucepan of water to a boil and prepare a bowl of ice water. Gently add the eggs to the pot with a spoon. Simmer for 6 minutes, then transfer the eggs to the ice water. Let sit until cool enough to handle, about 3 minutes. Peel and halve the eggs and set aside. Add the Brussels sprout mixture, cilantro and lime juice to the quinoa and toss; season with salt. Divide among 4 bowls and top each with some cashews and half an egg.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 30223,"Rainbow Veggie Skewers 1/2 bell pepper, cut into 1-inch pieces 1 stalk celery, cut into 1-inch pieces 1 carrot, peeled and cut into 1-inch pieces 8 cauliflower florets or mushrooms 8 cherry tomatoes 1 cup hummus Instructions: Skewer the vegetables onto a wooden skewer and wrap with aluminum foil. Serve with the hummus. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 30224,"Chicken Soba Noodle Soup 1 pound small skinless, boneless chicken thighs 6 cups low-sodium chicken broth 6 slices fresh ginger, lightly smashed, plus 1 tablespoon finely grated 2 scallions, whites cut into 2-inch pieces and greens thinly sliced Kosher salt and freshly ground pepper 1 cup sugar snap peas 3 carrots 1 9.5-ounce package soba 4 ounces sliced shiitake mushrooms 1/4 cup low-sodium soy sauce 2 tablespoons fresh lemon juice Shichimi togarashi (Japanese seasoning) or Asian chili sauce, for topping Instructions: Bring a large pot of water to a boil. Meanwhile, combine the chicken thighs, chicken broth, sliced ginger, scallion whites, 3/4 teaspoon salt and a few grinds pepper in a large saucepan. Cover and bring to a simmer over medium-high heat, about 8 minutes. Uncover and gently simmer until the chicken is cooked through, 5 to 10 more minutes. While the chicken cooks, trim the snap peas and thinly slice. Peel the carrots and halve lengthwise, then thinly slice. Add the soba to the boiling water and cook as the label directs. Drain and rinse under warm water, then vigorously shake off the water. Divide among bowls. Using tongs, remove the chicken to a plate. Discard the ginger and scallions from the broth and skim off any foam. Shred the chicken and return to the broth. Add the shiitakes and carrots, return to a simmer and cook until the vegetables are tender, about 3 minutes. Stir in the soy sauce and lemon juice; season with salt and pepper. Stir in the snap peas. Ladle the soup over the noodles. Top with the scallion greens and grated ginger; sprinkle with shichimi togarashi. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling Shiraz]

" 30225,"Spicy Brisket Sandwich 10 pounds brisket, trimmed Coarse kosher salt and coarsely ground black pepper 8 poblano peppers 1 stick (8 tablespoons) butter 16 brioche rolls, split Smoked Cheddar, sliced or shredded Spicy barbecue sauce Sliced red onion, for serving Sliced dill pickles, for serving Instructions: Light wood in a smoker. Build a base of coals by burning down several logs until the temperature reaches 225 degrees F. Coat the brisket on all sides with 8 ounces salt and then 8 ounces pepper, starting on the bottom and moving to the top. Place the brisket in the smoker and smoke for 6 hours. Replenish the wood as needed to maintain a steady stream of smoke, and adjust the airflow to maintain a constant temperature of 225 to 250 degrees F. Wrap the brisket tightly in foil and return it to the smoker until the probe of a meat thermometer easily slides through the meat (see Cook's Note). Let cool for 6 to 12 hours. While the coals are still hot, or over a gas flame, roast the peppers until the skins are completely black, turning frequently to ensure the flesh doesn't burn. Peel the peppers under cold water, then remove the stems and seeds. Butter the rolls on both sides and toast in a skillet over medium heat; set aside. Place the peppers in the skillet and place the cheese on top; cook until melted. Slice the brisket 1/2-inch thick and divide it among the bottom buns. Spread with barbecue sauce. Place the peppers and cheese over the sauce. Top with onions and pickles and then the top bun. Serve immediately. ","[Malbec, Tempranillo, Zinfandel, Syrah]" 30226,"Broccoli and Goat Cheese Crustless Quiche 2 tablespoons unsalted butter, at room temperature, plus more, for the pie plate 2 tablespoons finely grated Parmesan 2 cups half-and-half 2 large eggs 2 large egg yolks Pinch cayenne Kosher salt and freshly ground black pepper 2 1/2 cups small broccoli florets 2/3 cup crumbled fresh goat cheese 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 350 degrees F. Brush a 9-inch pie plate with the butter and sprinkle the Parmesan evenly on top. Put on a rimmed baking sheet. Whisk the half-and-half, eggs, egg yolks, cayenne, 1/2 teaspoon salt and a few grinds of pepper in large bowl. Spread the broccoli in the prepared pie plate and top with the goat cheese. Pour the egg mixture over top and sprinkle with parsley. Bake until the quiche is just set in the center, 40 to 50 minutes. Transfer to a wire rack to cool and then cut into wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30227,"Cheese Fondue 1/2 pound Emmentaler or Swiss cheese, coarsely grated 1/2 pound Gruyere cheese, coarsely grated 2 tablespoons cornstarch 1 garlic clove, halved lengthwise 1 cup dry white wine Pinch dry mustard Pinch freshly grated nutmeg Freshly ground black pepper 1 loaf crusty bread, cut into chunks and assorted blanched vegetables Instructions: Place the cheeses in a large bowl and sprinkle with the cornstarch, tossing to evenly coat the cheese. All cheese fondue recipes should contain some sort of starch, preferably flour or cornstarch; they protect the cheese from separating and curdling when melted.
Rub the inside of a fondue pot with the cut side of the sliced garlic and then discard. Place the pot over a sterno flame. Add the wine and bring to a gentle simmer, until tiny bubbles begin to rise to the surface, the wine's natural acidity makes the cheese smooth and creamy. Gradually stir the cheese into the simmering wine, allowing each handful to melt before adding another; melting the cheese slowly encourages a smooth fondue. Once the consistency is smooth, stir in the mustard, nutmeg and pepper. Plating: Arrange an assortment of bite-size dipping foods, such as chunks of baguette, vegetables, and meats, on a lazy Susan around the fondue pot. Spear with fondue forks or wooden skewers, dip, swirl, and enjoy! If the fondue begins to get too thick during the meal, add some more wine and stir vigorously until the fondue is smooth. Be careful not to let the fondue boil. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 30228,"Marinated Olives 2 cups large green Sicilian olives 1 lemon, zest cut in strips 1 handful fresh rosemary sprigs, needles stripped from the stems 1 handful fresh thyme sprigs, leaves stripped from the stems 1 handful fresh basil, hand-torn Kosher salt and freshly ground black pepper Extra-virgin olive oil Instructions: Put the olives in a shallow bowl, add the lemon strips and herbs; season with salt and pepper. Toss gently with your hands to combine. Cover with olive oil and let marinate for 30 to 45 minutes. Serve as a noshing platter alongside the fried zucchini flowers. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 30229,"Zeppole 1/2 cup white wine, 2 1/2 cups water Pinch salt 2 1/2 cups flour, sifted Olive oil, for frying 3 teaspoons powdered cinnamon mixed with 1 cup sugar Instructions: Put wine and water in a pot. Bring to almost a boil. (It shouldn't come to a full boil.) Add the flour all at once and stir constantly with a wooden spoon. When the dough comes out of the pot in a single piece remove it from the heat. Place on lightly oiled marble or counter surface. Knead by pounding with a rolling pin. Do this for 10 minutes so as to make it smooth and homogeneous. Roll the dough into snakes about as thick as your little finger. Pull off small pieces of dough, rub the dough between your hands and pinch ends together to make small rings. Heat the oil and fry the zeppole a few at a time. Prick balls with a skewer as they fry, so the dough will bubble out and they become crunchier and more golden. Drain them on paper towels. Dredge them in the cinnamon-sugar mixture. Serve hot or cold. ","[Prosecco, Moscato, Vin Santo, Riesling]" 30230,"Spicy Shrimp Fried Rice with Broccoli 2 tablespoons vegetable oil 1 large egg, beaten 1/2 pound peeled, deveined medium shrimp Kosher salt 1 cup chopped broccoli florets 1 teaspoon minced garlic 1 teaspoon finely grated fresh ginger 1 teaspoon finely chopped jalapeno 1 teaspoon Shaoxing wine or dry sherry 3 cups cold cooked long-grain white rice 1 1/2 teaspoons Asian chili oil, or to taste Instructions: Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate. Add the shrimp to the skillet, season with 1/4 teaspoon salt and stir-fry until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the skillet, then add the broccoli, garlic, ginger, jalapeno, Shaoxing and 1/4 teaspoon salt and stir-fry until crisp-tender, 2 to 3 minutes. Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, shrimp and any juices to the skillet and cook, stirring to break up the egg and mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the chili oil and serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 30231,"Coeur a la Creme 1 cup/250 ml mascarpone or whipped cream cheese, at room temperature 1/2 cup/125 ml heavy cream 3 tablespoons sugar Zest of 1 lemon, optional 2 egg whites Fresh berries, for serving Instructions: Rub the cheese through a sieve to make smooth. Whip the heavy cream to stiff peaks with the sugar and fold into the cheese. Add lemon zest if using. Beat the egg whites to stiff peaks and fold them in to the mixture as well. Turn the mixture into cheesecloth-lined heart molds (these are porcelain with perforated bottoms, available in specialty kitchenware shops.) Set on a rack set in a casserole dish or on a baking pan, cover and refrigerate overnight to drain. Just before serving, unmold. Serve with more sweetened heavy cream poured over, and berries. Cook's Note: If you do not have a coeur a la creme mold, simply line a fine mesh sieve with cheesecloth and set over a bowl. It may not be heart-shaped but it will taste just as delicious. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the 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. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 30232,"Strawberry Swirl Cheesecake Bars Crisco? Original No-Stick Cooking Spray 1 (10 oz.) pkg. frozen strawberries, thawed 1 tbsp. cornstarch 1 3/4 cups finely crushed cinnamon graham cracker crumbs 1/4 cup (4 tbsps.) butter, melted 2 (8 oz.) pkgs. cream cheese, softened 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 2 large eggs 1/3 cup lemon juice 1 tsp. vanilla extract Instructions: HEAT oven to 350 degrees F. Spray 13 x 9-inch baking pan with no-stick cooking spray. BLEND strawberries in blender container until smooth. Transfer to saucepan; add cornstarch. Cook and stir until thickened. Cool. COMBINE graham cracker crumbs and butter in small bowl; press firmly into bottom of prepared pan. BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well. Pour over crust. DROP strawberry mixture by spoonfuls over batter. Gently swirl with knife or spatula. BAKE 25 to 30 minutes or until center is set. Cool. Chill. Cut into bars. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 30233,"Sweet and Spicy Chicken Drumettes 3/4 cup pineapple juice 1/3 cup reduced-sodium soy sauce 1/4 cup sweet Marsala wine 1/4 packed cup light brown sugar 2 tablespoons sesame oil 2 cloves garlic, minced 2 tablespoons chili powder 1 to 1 1/2 teaspoons crushed red pepper flakes 3 pounds chicken drumettes Vegetable oil cooking spray Kosher salt 1 1/2 teaspoons ground arrowroot powder or 1 tablespoon cornstarch 1/4 cup chopped fresh cilantro leaves Instructions: In a medium bowl, whisk together the pineapple juice, soy sauce, Marsala wine, brown sugar, sesame oil, garlic, chili powder, and red pepper flakes until the sugar is dissolved. Put the chicken drumettes in a 1-gallon size, resealable plastic bag. Add the pineapple liquid to the chicken and seal removing as much air as possible from the bag. Marinate the chicken for 3 hours in the refrigerator. Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Line a baking sheet with foil and spray it liberally with vegetable cooking spray. Remove the chicken from the marinade and arrange in a single layer on the prepared pan. Season the chicken with salt, to taste, and bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes. Meanwhile, put the marinade into a small saucepan. Whisk in the arrowroot or cornstarch, if using, and bring to a boil over medium heat (in order to kill bacteria). Reduce the heat to a low boil and cook until thick, about 5 minutes. Cool for 10 minutes. Using a pastry brush, brush some of the cooked marinade over the chicken or pour it into a small bowl and serve on the side. Arrange the chicken on a platter, sprinkle with chopped cilantro and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 30234,"Salsa de Molcajete 6 Serrano chiles, stems removed 2 ripe tomatoes 2 cloves garlic 1 teaspoon coarse salt Freshly ground black pepper, to taste Instructions: On a comal, roast the serranos and tomatoes for 5 to 10 minutes or until they are charred. Discard the very black skin. In a molcajete, with a tejolote, grind the serranos and garlic and add salt and pepper. When they are roughly ground, add the tomatoes and continue grinding. Serve in the molcajete or a small bowl. ","[Rioja, Tempranillo, Garnacha]" 30235,"Chunky Vegetable-Bulgur Salad 1/2 cup loosely packed fresh mint leaves, chopped 1/2 cup loosely packed fresh parsley leaves, chopped 2 cups bulgur 2 1/2 cups boiling water 2 lemons 1 tablespoon olive oil 1 small red onion, finely chopped 1 cup cherry tomatoes, halved 1 medium yellow summer squash, chopped (8 ounces) 1 medium zucchini, chopped (8 ounces) Salt and coarsely ground black pepper Instructions: In a large bowl, stir together the bulgur and boiling water. Cover and let stand until the liquid is absorbed, about 30 minutes.
Meanwhile, grate 1 teaspoon peel and squeeze 1/4 cup juice from the lemons and set aside.
In a 12-inch nonstick skillet, heat the oil over medium-high heat until hot. Add the onions and cook until beginning to soften, 3 to 4 minutes. Add the tomatoes, squash and zucchini. Cook until the vegetables are tender, 6 to 8 minutes, stirring occasionally.
Stir the vegetables into the bulgur with the lemon peel and juice, mint, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spoon the mixture into a container with a tight-fitting lid. It can be refrigerated up to 1 day.
Nutritional information per 7/8-cup serving size: about 160 calories, 2 g total fat (0 g saturated), 160 mg sodium, 32 g carbohydrate, 8 g fiber, 6 g protein ","[Ros, Pinot Grigio, Sauvignon Blanc, Vermentino]" 30236,"Pancake Pockets 1 cup plus 1 tablespoon cake flour 1 tablespoon baking powder
1 tablespoon sugar
Pinch of kosher salt
2/3 cup milk, plus more for thinning
1 teaspoon vanilla
1 large egg
1 tablespoon butter, plus more for the griddle
1/4 cup chopped strawberries (about 4)
1/4 cup chopped pecans
4 teaspoons cold maple syrup
Instructions: Mix together the cake flour, baking powder, sugar and salt in a large bowl. Mix together the milk, vanilla and egg in a separate bowl. Add the wet ingredients to the dry ingredients, stirring gently to combine. Melt the butter and add it to the batter, stirring gently to combine. Stir in more milk if needed for thinning. Heat a griddle over medium-low heat. Once hot, grease the griddle with butter. Drop 2 circles of batter onto the griddle, about 2 tablespoons each, and cook until bubbles start to form, about 30 seconds. Add 1 tablespoon of strawberries and 1 tablespoon of chopped pecans to each pancake and cook for about 20 seconds. Drizzle a teaspoon of cold pancake syrup over the strawberries and pecans, then top with 2 tablespoons of batter. Flip the pancakes and cook on the other side until golden and crispy, about 2 minutes. Continue to cook the remaining pancakes. Serve immediately, or individually wrap in foil for a perfect meal on the go! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30237,"Duff's Best Bread On Earth Bread 2 cups all-purpose flour, plus more for dusting 1 cup bread flour 1 tablespoon sugar Two ?-ounce envelopes instant dry yeast 1 tablespoon kosher salt 1 1/4 cups warm water (no more than 110 degrees F) Olive oil, for greasing Instructions: Combine the all-purpose flour, bread flour, sugar, yeast and salt in the bowl of a stand mixer fitted with the dough hook attachment. Add the water to the center of the bowl and mix on low speed to combine. Raise the speed to medium and knead until the dough pulls away from the bowl in a smooth, clean mass, about 10 minutes. \u200bLightly flour your workspace, turn the dough out of the bowl and lightly knead for about a minute, then shape into a ball. Lightly oil the inside of a large bowl, add the dough and rub oil over the top. Cover the bowl tightly with plastic wrap, then put in a warm spot, such as the top of the fridge, until it\u2019s more than doubled in size, about 45 minutes.
\u200bWhen the dough is almost ready, preheat the oven to 450 degrees F with a rack in the middle position. Stack two matching baking sheets and place in the oven. Or, if you have a baking stone, use that instead.
Turn the dough out of the bowl, punch it down and flatten it until it\u2019s about 2 1/2 inches thick. Shape the dough into a boule (round loaf). Lightly flour the top, cover lightly with plastic wrap and let rise for another 25 minutes. \u200bRemove the plastic wrap and score the top of the loaf. Open the oven door all the way and use a baking peel or the floured underside of a baking sheet to slide the loaf onto the hot stacked baking sheets or baking stone, working gently but quickly so as not to deflate the dough. Bake for about 10 minutes, then open the oven door and carefully throw a few handfuls of water at the bottom of the oven to create steam. Close the door quickly and continue to bake until well browned, 12 to 15 minutes more. Reduce the heat to 325 degrees F and bake until the loaf is deep golden brown and sounds hollow when you tap it, 15 to 20 minutes more. Transfer the loaf to a wire rack and let cool completely, at least 1 hour. That lets the crumb set. Listen to the loaf crackle as it cools\u2014that\u2019s a good sound. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30238,"Pasta and BLT Bake Kosher salt 8 ounces penne pasta 4 strips bacon 3 cloves garlic, thinly sliced One 28-ounce can whole peeled tomatoes, crushed by hand, with juices 5 ounces baby kale 1/4 teaspoon crushed red pepper 4 to 5 fresh basil leaves, plus more for garnish, optional 8 ounces part-skim mozzarella, cut into 1/2-inch cubes 1/2 cup ricotta 1/4 cup freshly grated Parmesan Instructions: Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water, then drain the pasta. Set aside. Meanwhile, lay the bacon in a large ovenproof skillet and cook over medium heat, turning once, until brown and slightly crispy, 4 to 5 minutes per side. Remove the skillet from the heat, transfer the bacon to a paper-towel-lined plate to drain and pour off all but 1 tablespoon of the drippings. Break up the bacon into bite-size pieces. Return the skillet to medium heat, add the garlic and cook, stirring frequently, until soft, about 1 minute. Add the tomatoes and juices, kale, crushed red pepper, basil, 1/2 teaspoon salt and the reserved pasta water. Bring to a simmer and cook until the sauce thickens and the kale wilts, 15 to 20 minutes. Add the cooked pasta and mozzarella to the sauce and stir to thoroughly coat. Mix together the ricotta and Parmesan in a small bowl. Drop spoonfuls of the ricotta mixture on top of the pasta mixture. Sprinkle with the bacon pieces and bake until the cheese is melted and bubbly, 15 to 20 minutes. Let rest for a few minutes before serving. Garnish with additional basil if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 30239,"Pistachio-Dusted Rose-Glazed Yeast Doughnuts 3 1/4 cups all-purpose flour, plus more for dusting 1/2 cup sugar 3 teaspoons instant yeast 1 lemon, zested 1 orange, zested 1/3 cup plus 4 tablespoons whole milk 2 teaspoons vanilla 2 eggs 6 tablespoons unsalted butter, melted 1 teaspoon salt Oil, for frying 2 cups confectioners' sugar, sifted 1 tablespoon heavy cream 1 tablespoon rose water, orange blossom water or vanilla extract Red food coloring, for coloring, optional 1/2 cup pistachios, finely ground Instructions: For the doughnuts: In the bowl of a stand mixer fitted with a dough hook, add 3 cups of the flour, the sugar, yeast, lemon zest and orange zest, and mix for a couple seconds. In a small bowl, mix the milk, vanilla and eggs, and set aside. Turn the mixer on and alternate adding the milk mixture with the melted butter, scraping down the sides. Repeat for the remaining milk and butter, until it is all incorporated, then add the salt in. When you finish adding in all the liquids, the dough will be a little wet. Slowly sprinkle in the remaining 1/4 cup flour until the dough comes together and leaves the sides of the mixing bowl almost clean. (If it reaches this stage before adding in the full 1/4 cup, do not add in the rest.) Turn the dough out and knead it on a floured surface until the dough is soft and comes together, 1 minute. Place the dough in a bowl with a little oil and cover with a damp cloth. Store in a warm place to proof until it doubles in size, 1 to 2 hours.
Roll the dough out to 1/2- to 1-inch thick and cut into doughnut shapes. Place the doughnuts on a floured tray and cover with a damp cloth, let rise for another 30 to 40 minutes.
While the dough is rising, heat the oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. When the dough is fluffy and doubles in size, place it in the fryer for 2 minutes on each side. Take out the doughnuts and cool on a cooling rack.
While the doughnuts are cooling, make the glaze.
For the glaze: Sift the confectioners' sugar through a sifter into a bowl. Add the cream, rose water and a few drops food coloring if using, and mix. Set aside until the doughnuts are ready to be glazed.
When the doughnuts are cool, place a tray underneath the cooling rack and then dunk the doughnuts in the icing for a nice thick layer. Sprinkle with a dusting of the ground pistachios then place on the rack to set. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30240,"Fried Apples 4 apples, preferably green 2 tablespoons butter 1/3 cup brown sugar 2 tablespoons water Instructions: Core the unpeeled apples, then cut into circles or slices. Cook in the butter, turning often, until soft. If you have a sweet tooth or if the apples are bland in flavor, stir in 1/3 cup brown sugar and 2 tablespoons water. Continue cooking until apples are coated with syrup. ","[Riesling, Moscato, Gewrztraminer]" 30241,"Almond Tarts 1/3 cup (67 grams) granulated sugar 1 3/4 cups (228 grams) all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
3/4 cup (168 grams) unsalted butter, cold and cubed
2 large eggs, separated
Nonstick cooking spray, for the pan 1 cup (120 grams) almond meal 3/4 cup (150 grams) granulated sugar
1/2 teaspoon kosher salt
6 tablespoons (85 grams) unsalted butter, softened
1 teaspoon almond extract
1 large egg
About 1 cup (120 grams) powdered sugar, or more as needed 1/4 cup (60 milliliters) heavy cream, or more as needed, or 2 ounces fresh raspberries
1/4 teaspoon almond extract
To decorate: sprinkles, sliced almonds
Instructions: For the shells: Pulse together the granulated sugar, flour and salt in a food processor to combine. Add the butter and continue to pulse until mealy. Add the egg yolks (reserve the egg whites for the filling) and pulse until the dough comes together. Press the dough into a disc, then wrap in plastic wrap and refrigerate for at least an hour, or up to overnight. To mold the shells, grease a muffin tin with nonstick spray. Roll out the dough on a floured surface to 1/4-inch-thick, dusting with more flour as needed. Cut out 3-inch circles and press them into the muffin cups so that the dough comes all the way up the sides. (No worries if the dough tears; just patch it up with additional dough.) Freeze the shells for 15 minutes.
For the filling: Preheat the oven to 350 degrees F. Combine the almond meal, granulated sugar, salt, and butter, either by blending it in the food processor (no need to clean it out after making the dough, you can just use it immediately for this step), or by stirring it together in a large bowl (I find it's easiest to get in there with my hands). Add the almond extract, egg and the reserved egg whites from the shells, and continue to blend/stir until smooth and combined. Fill the frozen shells with the filling so that it comes up about 1/4-inch from the top. Bake until the tops and edges are lightly browned; begin checking for doneness at 30 minutes. Let cool in the pans for 10 minutes, then use a small offset spatula or a knife to remove to a wire rack to cool completely.
For the glaze: If making the glaze with heavy cream, combine the powdered sugar, heavy cream and almond extract in a bowl until smooth. Add additional powdered sugar or liquid to thicken it up or thin it out so that you get the consistency of a thick glue.
To make the glaze with the raspberries, place the raspberries in a fine-mesh sieve and give them a rinse. Place the sieve over a bowl and use a stiff rubber spatula or wooden spoon to smash them through the sieve into the bowl until you're just left with seeds in the sieve. Be sure to scrape the underside of the sieve to get the stuff that's sticking to it. (You should be left with about 2 tablespoons seedless puree. If it's a tiny bit more or a tiny bit less, that's fine.) Add the powdered sugar and almond extract and mix to make a thick glaze. If it's too thick, add a few drops of water to thin it out, and if it's too thin, add a few more spoonfuls of powdered sugar. It should be the consistency of a thick glue.
Spread the glaze over the cooled tarts and decorate with sprinkles, almonds and anything else you'd like! These will keep for several days at room temperature or in the fridge. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30242,"Cinnamon-Espresso Churros 1/2 cup sugar 2 tablespoons ground cinnamon 1 tablespoon instant espresso powder 1 cup all-purpose flour, plus extra for dusting 1 cup water 6 tablespoons unsalted butter, at room temperature 2 tablespoons sugar 2 teaspoons instant espresso powder 1/2 teaspoon fine sea salt 2 large eggs, at room temperature, beaten Canola oil, for frying Instructions: Cinnamon sugar: In a small bowl, whisk together the sugar, cinnamon and espresso powder. Set aside.
Churros: Line a baking sheet with parchment paper and dust liberally with flour. Set aside. In a heavy-bottomed saucepan or Dutch oven, combine the water, butter, sugar, espresso powder, and salt over medium-high heat. Bring the mixture to a boil. Remove the pan from the heat and, using a wooden spoon, stir in the 1 cup of flour all at once. Return the pan to low heat and stir continuously until the mixture forms a thick dough, about 2 minutes. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. With the machine running on medium speed, slowly add the eggs. Continue to beat until the eggs are fully incorporated and the dough is thick, about 4 minutes. Transfer the dough to a pastry bag fitted with a large star tip. Pipe the dough onto the prepared baking sheet in 4-inch long logs.
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.) Using a thin metal spatula, transfer the dough, 4 pieces at a time, into the hot oil, and fry until dark-golden and crispy, about 3 minutes. Drain on paper towels and roll in the cinnamon-espresso sugar while still hot. Transfer to a serving platter and serve immediately. ","[Rioja, Tempranillo, Garnacha, Barbera]" 30243,"Chocolate-Dried Cherry Bread Pudding 2/3 cup (about 4 ounces) dark chocolate chips 5 large eggs 5 tablespoons packed dark brown sugar 1 cup heavy cream 1 cup whole milk 2 tablespoons brandy Finely grated zest of 1/4 orange Seeds of 1/2 vanilla bean 1/4 teaspoon fine sea salt 5 tablespoons granulated sugar 6 slices soft white bread, cut into 1/2-inch cubes 1/2 cup (about 3 ounces) milk chocolate chips 1/2 cup dried cherries Nonstick cooking spray 1 tablespoon Turbinado sugar Instructions: Put the dark chocolate chips in a large heatproof bowl. In another large bowl, whisk together the eggs and brown sugar until well combined. In a medium saucepan, bring the cream, milk, brandy, orange zest, vanilla seeds, salt, and granulated sugar to a boil; stir until the sugar is dissolved. Pour the hot liquid over the dark chocolate chips and whisk until melted and smooth. While whisking constantly, pour the dark chocolate mixture into the eggs, mixing until combined. Add the bread and toss gently to coat. Transfer the bread mixture to the refrigerator and cool to room temperature. Stir in the chocolate chips and dried cherries. Cover and refrigerate overnight. Position a rack in the center of the oven and preheat to 350 degrees F. Put eight 4-ounce ramekins on a baking sheet and lightly coat them with cooking spray. Stir the bread pudding mixture to evenly distribute the chocolate chips and cherries. Divide the mixture among the prepared ramekins. Sprinkle a little Turbinado sugar over the top of each pudding and bake until puffed and set, about 30 minutes. Serve warm or at room temperature. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 30244,"Caramel Banana Bread Trifle Two 3.4-ounce packages instant butterscotch pudding 4 tablespoons whiskey, such as Crown Royal, plus more for drizzling 2 cups heavy cream 1/2 cup powdered sugar 1 teaspoon vanilla extract Half an 8-ounce container mascarpone, softened 1 loaf banana bread, cut into 1-inch-thick cubes One 9-inch pecan pie, cut into small squares One 20-ounce bottle caramel sauce Chopped pecans, for garnish Instructions: Make the pudding according to package instructions. Stir in 3 tablespoons of the whiskey.
Whip the heavy cream to soft peaks, adding the powdered sugar a little at a time. Stir in the vanilla. Whisk the mascarpone to make it light and fluffy. Fold it into the whipped cream. Fold in the remaining 1 tablespoon whiskey.
In a trifle dish or punch bowl, place a single layer of banana bread cubes and zucchini bread cubes into the bottom of the bowl. Drizzle over some of the whiskey to moisten the bread. Spread half the pie squares over the top. Evenly spread half the pudding on top, and then a layer of half the whipped cream. Top with half the caramel sauce. Repeat with the remaining ingredients, topping the whole thing with the chopped pecans. Cover and refrigerate for at least an hour before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 30245,"Spicy Turkey Lettuce Cups 4 ounces thin rice noodles 2 tablespoons roasted peanut oil or vegetable oil Juice of 3 limes, plus lime wedges for serving 4 teaspoons teriyaki sauce 1 small red or green jalapeno pepper 1 2-inch piece ginger, peeled Finely grated zest of 1 lime 1 medium red onion, thinly sliced 2 medium bell peppers (1 red, 1 yellow), thinly sliced 1 pound ground turkey 1/4 cup roasted unsalted cashews, roughly chopped 1/2 cup roughly chopped fresh cilantro and/or mint 2 romaine lettuce hearts, leaves separated Instructions: Cook the noodles as the label directs, then drain and toss with 1 tablespoon roasted peanut oil. Meanwhile, whisk the lime juice and 2 teaspoons teriyaki sauce in a small bowl. Combine the jalapeno (remove seeds for less heat), ginger and lime zest in a mini food processor and pulse until finely chopped, or finely chop with a knife. Heat the remaining 1 tablespoon roasted peanut oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until soft, 5 minutes. Add the ginger mixture and cook, stirring, until toasted, 1 minute. Add the bell peppers and cook, stirring, 3 more minutes. Add the turkey and the remaining 2 teaspoons teriyaki sauce; cook, stirring, until the meat is cooked through, about 5 more minutes. Remove from the heat and stir in the lime juice mixture, cashews and herbs. Pile the noodles and turkey mixture in the lettuce leaves. Serve with lime wedges. ","[Syrah, Tempranillo, Pinotage, Grenache Blanc]" 30246,"Harry's Roadhouse Blue Cornmeal Waffles 1 1/2 cups blue cornmeal 1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
2 cups buttermilk
4 eggs
1/3 cup melted butter, plus more for brushing and serving Maple syrup, for serving
Serving suggestions: sliced bananas or strawberries Instructions: Preheat your waffle iron. Mix the cornmeal, flour, baking powder, baking soda, salt and sugar in a bowl. In a separate bowl, mix the buttermilk, eggs and melted butter. Fold the wet ingredients into the dry ingredients and mix until the ingredients are just barely combined. (Do not over mix the batter or your waffles will be tough.) Brush your waffle iron with butter. Add the batter and cook according to manufacturer's directions. Top the waffles with butter and maple syrup and serve with your favorite topping. (We like sliced bananas or strawberries.) ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 30247,"Sagaponack Corn Pudding 1/4 pound (1 stick) unsalted butter 5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears) 1 cup chopped yellow onion (1 onion) 4 extra-large eggs 1 cup milk 1 cup half-and-half 1/2 cup yellow cornmeal 1 cup ricotta cheese 3 tablespoons chopped fresh basil leaves 1 tablespoon sugar 1 tablespoon kosher salt 3/4 teaspoon freshly ground black pepper 3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top Instructions: Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish. Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly. Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar. Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 30248,"Individual Oyster Tarts 3/4 cup all-purpose flour 1 1/2 teaspoons cornmeal 1/4 cup cold unsalted butter, cut in cubes 3 tablespoons ice water 1 bunch leeks, cleaned and chop white part only into small dice to yield about 2 cups 2 teaspoons fresh tarragon, chopped 1 teaspoon fresh thyme, chopped 1 tablespoon unsalted butter 1/2 cup dry sherry 1 1/2 cups heavy cream 1/4 teaspoon paprika 2 dozen oysters, shucked, reserved in oyster liquor Instructions: Cornmeal Crust: Combine flour, cornmeal, and butter in food processor and add water in a fine stream, processing constantly until the dough forms a ball. Shape into disc and wrap in plastic. Chill for about 1 hour. Preheat oven to 425 degrees F. Shape into 6 balls, roll into circles and line individual 4 1/2-inch tart molds. Place on baking sheet and prick with fork. Bake until crisp, about 10 minutes. Let cool on wire rack. Oyster Filling: In a saute pan, sweat leeks and herbs in butter until leeks are soft. Add sherry and let reduce until almost dry. Add cream and paprika. Just before serving, add oysters and liquor, and cook until oysters just begin to curl. When the oysters have cooked, pour the mixture into the tart shells and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30249,"Seven-Vegetable Couscous 3 cloves garlic, smashed 2 small turnips, peeled and quartered 1 medium yellow onion, quartered lengthwise, root end intact 1 large carrot, peeled and cut into 2-inch chunks 1/2 fennel bulb, thickly sliced lengthwise, root end intact 1/3 cup golden raisins 1 tablespoon peeled, chopped, fresh ginger 1 tablespoon kosher salt 2 teaspoons each ground cumin, paprika, and sugar 1 1/2 teaspoons ground turmeric 1/8 teaspoon ground cloves 1 cinnamon stick, snapped in half 2 cups water 1 pound butternut squash 1 small zucchini, cut into 2-inch rounds 1 (15 1/2-ounce) can chickpeas, rinsed and drained 4 sprigs fresh flat-leaf parsley, tied together with kitchen string 1 cup canned whole peeled tomatoes, with their juices 2 cups cold water 1 tablespoon unsalted butter 1 teaspoon kosher salt 1 1/2 cups uncooked couscous 1/2 cup sliced almonds, toasted Harissa (Tunisian hot sauce) Instructions: For the stew: Put the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes. Halve and seed the butternut squash and cut it into wedges. Tie parsley sprigs together with kitchen string. Add squash, zucchini, chickpeas, and parsley sprigs to the pot. Using your fingers and working over the pot, tear the tomatoes into big pieces and add them to the pot with their juices. Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 15 minutes. (You can test the vegetables a bit sooner, remove them as soon as they are tender, and return them to the pot when you are ready to serve. All the vegetables should be tender enough to cut with the side of a fork, but still hold their shapes.) Remove cinnamon sticks. For the couscous: Bring water to a boil with the butter and salt in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Transfer to a bowl and fluff with a fork. To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center. Pour some of the broth over the vegetables and sprinkle with the almonds. Pass the remaining broth and the harissa, if desired, at the table. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 30250,"Smoked Salmon and Cod Salad with Mixed Olives 1 head lettuce 1/2 cup black olives, chopped finely 1/2 cup green olives stuffed with anchovies, finely chopped 1 cup olive oil 1 tablespoon sherry vinegar Salt 2 (1/4-inch thick) pieces smoked salmon 2 (1/4-inch thick) pieces smoked cod Instructions: Slice the head of lettuce into 4 pieces, and place each bunch on a large serving plate in a cross shape, without overlapping. Place all of the chopped olives in a small bowl, and then add the olive oil, vinegar, and salt, to taste. Stir to combine, and then spread generously over the lettuce. Place the fillets of smoked salmon and cod over each of the lettuce pieces. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30251,"French Toast with Salted Caramel and Creme Fraiche Caramel 1 cup granulated sugar 1/2 cup water 1 cup whipping cream 1/4 cup unsalted butter Pinch fleur de sel French toast 4 eggs 1/3 cup whole milk 1 vanilla bean, halved lengthwise and seeds scraped Big pinch brown sugar Pinch sea salt 2 to 3 tablespoons unsalted butter, for frying 6 slices challah bread, sliced about 1-inch thick 1/2 cup creme fraiche or sour cream Instructions: To make the caramel: Using a food processor, pulverize the granulated sugar into fine powder or dust. In a pot, heat the water over medium heat. As the water begins to slowly heat, carefully pour the pulverized sugar into the center of the pot, creating a mound. Do not touch or mix the sugar into the water, let it dissolve on its own. Once the sugar-water begins to boil, keep a close eye on it: in a few minutes the water will boil away and then the sugar will begin to boil. Watch closely, the second the molten sugar begins to turn a light brown or caramel color, take it off the heat and add the whipping cream and butter. Cook's Note: Careful, it will spatter. Whisk the mixture until smooth. Add a big pinch of fleur de sel and whisk to incorporate. To make the French toast: In a big bowl, combine the eggs, milk, vanilla bean, sugar, and sea salt. Beat these ingredients together. In a frying pan, heat the unsalted butter over medium heat. Dip the bread slices in the egg mixture, turning the bread to coat evenly. Allow the excess egg mixture to drip back into the bowl and add the bread to the hot butter. Fry the bread for about 1 minute per side, or until golden. Turn the heat down to medium low and cook for 1 to 2 minutes on each side. Repeat as necessary. Serve the French toast in stacks slathered with caramel and topped with a dollop of creme fraiche. ","[Chardonnay, Riesling, Pinot Grigio, Cava]

" 30252,"Skeleton Crudite 3 cups lowfat yogurt 1 cup mayonnaise 1/2 cup peach jam 1 tablespoon orange juice 1/2 teaspoon curry powder 1/2 teaspoon pepper 1 zucchini sliced in half lengthwise and cut into 1/2 - inch slices 1 yellow squash sliced in half lengthwise and cut into 1/2 - inch slices 6 ribs celery cut in half lengthwise and into 4- inch pieces. 1 cucumber sliced into wedges 1 carrot cut into sticks 10 baby carrot fingers 1 red pepper cut into 2-inch thick strips 1 yellow pepper cut into 2-inch thick strips 2 broccoli florets 2 cauliflower florets 10 snow peas 2 cherry tomatoes 2 mushrooms 1 radish 4 green beans 2 yellow beans Instructions: Stir together yogurt, mayonnaise, peach jam, orange juice, curry powder and pepper in a skull size bowl or scooped-out head of lettuce. Refrigerate. Assemble skeleton. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 30253,"Crispy Coated Artichokes 2 (8 1/2-ounce) cans artichoke hearts 2 large eggs 1/2 cup all-purpose flour 1/4 cup yellow cornmeal 2 teaspoons Italian seasoning 1 1/2 cups light olive oil Salt and pepper Instructions: Drain the artichokes, pat dry, and cut them in half, lengthwise. In a small shallow bowl, beat the eggs. In another bowl, mix the flour, cornmeal, and Italian seasoning. In a small skillet, heat the oil on medium-high until hot. Dip the artichoke halves into the egg mixture, allowing excess to drain off, then into flour mixture, turning to coat. Drop a few at a time into the hot oil. Fry, turning once, until golden, about 6 minutes, total. Repeat with remaining artichokes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 30254,"Italian Vinaigrette 1/4 cup red wine vinegar 2 tablespoons Dijon mustard 2 teaspoons dried Italian herbs Kosher salt and freshly ground black pepper 3/4 cup extra-virgin olive oil Instructions: Whisk together the vinegar, mustard, herbs and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 30255,"Prosciutto-Wrapped Breadsticks 1/2 cup grated Parmesan 1/4 teaspoon cayenne 12 Italian breadsticks (grissini)
12 thin slices prosciutto
Instructions: Preheat the oven to 450 degrees F. Line a baking sheet or cookie sheet with parchment. Mix the Parmesan and cayenne together until well combined. Wrap each breadstick with a slice of prosciutto, then sprinkle with the Parmesan mixture. Place the breadsticks on the prepared baking sheet and transfer to the oven. Bake for 5 minutes. Cool slightly and serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 30256,"Southwestern Chicken Mason Jar Salad 2 tablespoons honey 2 tablespoons olive oil
1 tablespoon Dijon mustard
1 lime, juiced
Pinch ground cumin
Pinch cayenne pepper, optional
Kosher salt and freshly ground black pepper 1 cup shredded cooked chicken 1/2 cup cooked quinoa
1/4 cup canned black beans, rinsed and drained
1/4 cup frozen corn kernels, thawed
2 tablespoons shredded Mexican blend cheese
1 tablespoon sliced green onions
1 tablespoon chopped fresh cilantro Instructions: For the honey-lime vinaigrette: Add the honey, olive oil, mustard, lime juice, cumin and cayenne, if using, to a 16- to 20-ounce mason jar. Place the lid on the jar and shake well until incorporated. Season with salt and pepper. For the salad: Layer in the chicken, quinoa, beans, corn, cheese, onions and cilantro and top with the lid. Chill until ready to serve. ","[Riesling, Sauvignon Blanc, Vermentino, Tempranillo]" 30257,"Buttermilk Waffles with Homemade Strawberry Sauce 3 large eggs, separated Pinch cream of tartar 1 cup buttermilk 1/2 teaspoon vanilla extract 2 tablespoons butter plus 1 tablespoon, melted 1 cup unbleached all-purpose flour 3 tablespoons brown sugar 1/2 teaspoon salt 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon ground cinnamon 1 quart strawberries, hulled and sliced 1/4 cup sugar 1/4 cup water 1 lemon, zested and juiced 1 tablespoon cornstarch Powdered sugar, for topping Instructions: Beat the egg whites and cream of tartar with a hand mixer until stiff peaks appear. In a bowl, whisk together the egg yolks, buttermilk, vanilla and 2 tablespoons melted butter. Into a large bowl stir together the flour, brown sugar, salt, baking soda, baking powder and cinnamon. Combine with the wet ingredients and mix until incorporated. Fold the whites into the batter, gently. Grease the waffle iron with a small amount of melted butter and heat the waffle iron according to the manufacturer's instructions. Ladle batter onto the waffle iron and cook until golden brown, about 3 1/2 to 5 minutes. Repeat with the remaining batter. For the strawberry sauce: In a small pot over medium heat, combine the strawberries, sugar, water, lemon zest, lemon juice and cornstarch. Bring to a simmer and whisk gently until mixture thickens slightly. Serve waffles with powdered sugar and strawberry sauce. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 30258,"Sweet Potato Lasagna Two 10-ounce cans fire roasted tomatoes One 29-ounce can tomato paste
2 tablespoons minced garlic
2 tablespoons red wine vinegar
1 tablespoon Italian seasoning
1 cup diced yellow onion 1 tablespoon minced garlic 3 cups ground beef
1/2 cup red wine
10 ounces cream cheese 1 cup shredded cheese blend (we prefer a Cheddar, mozzarella and provolone mix)
1 cup feta
1 cup sour cream
1/4 cup loose chiffonade fresh basil
1 teaspoon dried oregano
1 teaspoon dried thyme
Nonstick cooking spray, for the pan 3 to 4 sweet potatoes, sliced thin with a mandoline
1 cup shredded cheese blend (we prefer a Cheddar, mozzarella and provolone mix)
Instructions: For the marinara: Put the tomatoes, tomato paste, garlic, vinegar and Italian seasoning in a soup pot over medium heat and cook, stirring occasionally, until it begins to bubble. Lower the temperature to a simmer and let simmer for 1 hour. Mix the marinara with an immersion blender until only slightly chunky. For the meat filling: Cook the onions and garlic in a large saute pan for 3 to 4 minutes. Add the ground beef and cook until it begins to brown. Add the red wine and let simmer uncovered, 8 to 10 minutes. Add the meat filling to the finished marinara. For the cheese filling: Combine the cream cheese, shredded cheese, feta, sour cream, basil, oregano and thyme in a large bowl. For the lasagna: Preheat the oven to 350 degrees F. Spray a deep 9-by-13-inch pan with nonstick cooking spray. Place one layer of sweet potato slices in the bottom, overlapping the edges just barely. Spread 1 1/2 cups meat marinara over the potatoes, then top with a third of the cream cheese mixture. Repeat the process 2 more times, layering meat marinara, sweet potatoes and cream cheese mixture. Top with the shredded cheese. Cover in foil and bake for 55 minutes. Remove the foil, then bake 5 minutes more. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 30259,"Hot Chocolate Cake 6 sticks (24 ounces) salted butter, plus more for buttering the pans 6 1/3 cups all-purpose flour, plus more for flouring the pans 6 cups granulated sugar
10 large eggs
2 2/3 cups unsweetened Dutch-process cocoa powder
2 tablespoons baking soda
1 teaspoon ground espresso
4 cups whole milk
2 cups sour cream
1/4 cup coffee
4 cups semisweet chocolate chips 1 cup heavy whipping cream
1 cup whole milk
1 large egg yolk
4 sticks (1 pound) salted butter, softened 7 cups sifted confectioners' sugar
4 cups marshmallow creme, such as Marshmallow Fluff 1 teaspoon vanilla extract
4 sticks (1 pound) salted butter, softened 7 cups sifted confectioners' sugar
1/2 cup whole milk
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
Instructions: For the cake: Preheat the oven to 350 degrees F. Butter and flour three 9-inch cake pans and three 6-inch cake pans. Cream the butter and granulated sugar in a stand mixer. Add the eggs 1 at a time, mixing well after each addition. Combine the flour, cocoa, baking soda and espresso in a large bowl. Combine the milk, sour cream and coffee in a separate large bowl. Alternate adding the wet and dry ingredients to the mixer until combined and a light fluffy batter is reached. Divide the batter among the prepared cake pans and bake until a cake tester inserted in the center of the cakes comes out clean, 22 to 25 minutes. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely, 15 to 20 minutes. For the chocolate ganache: Combine the chocolate chips, cream and milk in a large pot and heat until the chocolate melts and the mixture is hot, stirring to combine; do not allow to boil. To temper the egg yolk, put it in a large bowl and scoop a ladleful of the hot milk mixture into it, whisking constantly. Keep adding the rest of the hot milk mixture, a ladleful at a time, until completely combined. Whisk until the ganache is silky and shiny. Refrigerate until set and spreadable, 1 to 2 hours. (It's best if it's allowed to sit overnight to set.) For the marshmallow buttercream: Mix the butter, confectioners' sugar, marshmallow creme and vanilla extract in a stand mixer on medium until light and fully combined. For the cinnamon-nutmeg buttercream: Beat the butter, confectioners' sugar, milk, cinnamon and nutmeg in a stand mixer with the paddle attachment on high until fully combined, light and airy To assemble: Top a 9-inch cake layer with 1 cup of the cinnamon-nutmeg buttercream. Place another 9-inch cake layer on top of it, then top with 1 cup of the chocolate ganache. Continue alternating cake layers with buttercream and ganache layers, leaving the very top bare. Cover the whole cake in a layer of the marshmallow buttercream. ","[Chardonnay, Pinot Grigio, Riesling, Merlot]" 30260,"Limestone Lettuce with House Dressing 6 small heads limestone lettuce or other greens 1 large carrot, peeled 2 pickling cucumbers or kirbies, peeled 1 small daikon radish 2 tablespoons Thai fish sauce 1 tablespoon fresh lemon juice 1 tablespoon rice wine vinegar 2 tablespoons vegetable oil 1 tablespoon soy sauce 1 tablespoon Pernod 2 tablespoons sesame oil 2 teaspoons finely grated fresh ginger Instructions: Thoroughly wash and dry lettuce. Break into bitesized pieces and place in a large salad bowl. Julienne carrot, cucumbers, and radish, and toss with greens. Whisk dressing ingredients together in a bowl. Toss with salad just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 30261,"Shelbi's Butter Cookies 3 1/2 cups all-purpose flour, plus more for work surface 3/4 teaspoon salt 3 1/2 sticks unsalted butter, softened 1 1/4 cups sifted sugar 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon Instructions: Sift together flour and salt into a bowl. In the bowl of a standing mixer, add the butter and mix on medium-high until fluffy and light. Add the sugar and the eggs, 1 at a time, until and mix until combined. Add vanilla and cinnamon. Reduce the speed to low and gradually add the flour to the butter, sugar, egg mixture. Mix until batter looks smooth. Place dough onto a flowered cutting board and cut the dough into quarters, flatten and wrap with the plastic. Chill in the refrigerator for 2 1/2 hours. Preheat oven to 350 degrees F. With a rolling pin covered in flour, roll out dough quarters 1 at a time, on a floured work surface to 1/4 to 1/8-inch thick. Use a variety of cutters to cut out cookies. Transfer to a baking sheet lined with parchment and space cookies about 1 1/2-inches apart. Bake cookies until they are golden brown, about 8 minutes. Using a using a spatula, transfer cookies to a wire rack to cool. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 30262,"Five Clam Chowder with Blissful Mash 3 corn cobs (corn kernels removed and reserved) 2 diced leeks 1/2 head of garlic 3/4 chopped onion 1/4 bunch thyme Bacon rind or smoked ham hock Stalk celery chopped 4 quahog clams 1/4 cup white wine 3 cups of chicken broth fresh or canned 1/4 cup butter 8 medium red bliss potatoes 1/2 cup heavy cream 1/4 cup butter Salt and pepper 3 tablespoons butter 2 tablespoon garlic 1 tablespoon chopped thyme 12 cockles 12 mahoganies 12 littleneck clams 6 razor clams 12 steamer clams 1/4 cup chicken broth 1/2 cup heavy cream 1 stalk celery diced 1/4 cup of diced rendered bacon Instructions: Melt butter in a 4 quart pot and add corn cobs, leeks, garlic, onion, thyme, bacon rind, celery, quahog, salt and pepper. Cook until the onions are translucent (no color on vegetable). Add white wine and chicken broth and simmer until the quahogs are open. Strain and reserve broth.
Cook potatoes in salted water until soft. Heat the butter and heavy cream. Strain the potatoes and add warm cream and butter. Mash potatoes and add salt and pepper to taste. In a 16-inch hotel pan, melt butter and reserved corn with garlic and chopped thyme. Then add all clams and 1/4 cup chicken broth. Cover and steam until clams are open. Warm the reserve broth, add cream, diced celery, salt, pepper, and rendered bacon. Place a dollop of blissful mashed potatoes in each bowl. Pile 2 cockles, 2 mahoganies, 1 razor clam, 2 littlenecks and 2 steamers on top. Ladle 8 ounces of the chowder broth over clams and adjust the seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30263,"Flaming Lobster Pizza with Roasted Yellow Tomato, Kalamata Olives, Roasted Garlic, Roasted Red Pepper and Basil; Jicama and Carrot Cole Slaw 4 lobster tails, about 6 ounces each 2 yellow tomatoes, halved, seeded, grilled and chopped 12 kalamata olives, pitted, sliced 1/8-inch 2 heads garlic, roasted, skinned and broken into cloves 2 red peppers, roasted, peeled, seeded and julienned 1 cup shredded basil 12 ounces mild chevre cheese, crumbled 2 ounces extra virgin olive oil 3 ounces Absolut Mandarin vodka 1 envelope active dry yeast 1/2 teaspoon sugar 2/3 cup water 2 1/2 cups flour 2 tablespoons minced basil 1 tablespoon orange zest 1 teaspoon salt 1 teaspoon chipotle powder 2 tablespoons peanut oil Olive oil for brushing crust 1/2 cup orange juice 2 tablespoons lime juice 2 tablespoons extra virgin olive oil 1/4 teaspoon minced basil 1 teaspoon orange zest 1 teaspoon lime zest Salt and pepper, to taste 1 jicama 3 carrots Instructions: To roast garlic: cut off the top and remove the excess papery skin and rub with oil. Season and wrap in foil. Place the foil on medium heat and grill for 40 minutes. Place lobster tails shell side down on a cutting board. Take a chef's knife and cut lengthwise through the tough underside of the tail, but don't cut the flesh. (Shears will also work). Run a skewer through the length of the tail. Grill shell side down over medium heat until the flesh turns opaque, about 12 to 14 minutes. Remove from heat and allow to cool for 5 minutes. Remove the meat from the shell and slice into 3/8-inch slices. Combine yeast, sugar and water in a medium bowl. Stir and let stand for 10 to 15 minutes until foamy. Add flour, basil, chipotle, orange zest, salt and oil. Mix until it holds together. Transfer to a lightly floured work surface and knead for 10 minutes until smooth. Place dough in a bowl that is lightly oiled. Turn the dough to coat with oil. Cover with plastic wrap and let rest until doubled in size, about 1 to 1 1/2 hours. Punch down the dough and divide in 4 equal pieces. Return to lightly floured work surface and roll into 8 inch rounds 1/8-inch thick. Lightly oil, brush or spray, both sides of each round and place on baking sheets. Slide the crusts off the sheets onto the grill directly over medium heat until lightly browned, about 2 minutes. Put the crusts back on baking sheet, grilled side up. While pizza crusts are hot, brush with oil and add in order: olives, chopped tomato, red pepper, garlic, basil, lobster and cheese. Place pizzas carefully back on the grill for 3 minutes. While pizzas are on the grill, quickly shake 3 ounces vodka from a powdered sugar shaker on each pizza and flame. Remove immediately to serving platters. Flames will go out. Cut and serve. In a large bowl, whisk orange juice, lime juice, oil, basil, zests and salt and pepper. Peel the jicama and carrots. Julienne the vegetables in even lengths and 1/8-inch thick. Add vegetables to juice and toss. Allow to sit for 4 hours. Toss and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 30264,"Shortbread Hammer Placecards 3/4 pound unsalted butter at room temperature 1 cup sugar, plus extra, for sprinkling 1 teaspoon pure vanilla extract 3 1/2 cups all-purpose flour, plus more, for dusting 1/4 teaspoon salt 1 pound confectioners' sugar 1/4 cup corn syrup 1/4 cup freshly squeezed lemon juice Instructions: Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar on low speed until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 4 1/2-inch hammer-shaped cutter. Place the hammer cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
For the icing, combine the confectioners' sugar and corn syrup in a bowl with a wire whisk until it is a thick paste. Gradually add enough lemon juice until the mixture is a good consistency for piping.
With an extra fine pastry tip, pipe individual names on the hammer cookies. Let the icing set before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 30265,"Chocolate Bread Pudding 6 ounces bittersweet chocolate 1 1/2 ounces bitter chocolate 3 whole eggs 3 egg yolks 1/2 cup sugar 2 cups half-and-half 1 1/2 cups half-and-half 1 cup plus 2 tablespoons sugar 1/3 cup unsweetened cocoa 8 1/2-inch thick slices brioche Powdered sugar, for garnish Unsweetened whipped cream, for garnish Instructions: In a stainless steel bowl or double boiler placed over simmering water, melt the 2 chocolates.
In a large stainless steel bowl, beat the whole eggs and the egg yolks. Gradually whisk in the sugar and beat until fluffy. Meanwhile, in a small saucepan, bring the half-and-half to a rolling boil. Slowly whisk into the egg mixture. Then, whisk in the melted chocolate. Chill over ice and refrigerate, covered, until needed. (This should be prepared the day before so that the custard will thicken.)
When ready to prepare the pudding, combine the soaking liquid ingredients in a saucepan and heat until the cocoa is completely dissolved. Cut each slice of bread into two 2-inch circles (16 circles), using a cookie cutter or something similar. Arrange the circles of bread in 1 or 2 dishes with sides large enough to hold the circles in 1layer. Pour the soaking liquid over and soak well, turning so that the bread absorbs as much liquid as possible.
Preheat the oven to 350 degrees F. Butter 8 3/4 cup molds or custard cups.
To prepare the pudding, spoon a layer of custard (about 2 ounces) into the bottom of each of the 8 cups. Using a slotted spoon, remove a circle of bread and set in the custard. Spoon over a second layer of custard, a second circle of bread and top with a final layer of custard. Repeat this procedure, filling the remaining cups with custard and bread, and then arrange the cups in a large baking pan. Fill the pan with boiling water, halfway up the sides of the cups. Bake 30 minutes. Cool and refrigerate until needed.
Dust the puddings with sifted powdered sugar and pass a bowl of unsweetened whipped cream. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 30266,"Blue Corn-Pinon Pancakes with Apricot-Pinon Compote 1 tablespoon unsalted butter 1/3 cup pine nuts 1 cup chopped fresh or dried apricots 1 to 2 tablespoons light corn syrup 1/4 teaspoon ground Mexican cinnamon (canela) or other ground cinnamon 1 drop pure almond extract 1 cup water 1 1/4 cups pine nuts 3/4 cup unbleached all-purpose flour 1/2 cup blue or other cornmeal 1 tablespoon sugar 3/4 teaspoon baking powder 3/4 teaspoon salt 2 tablespoons unsalted butter, melted 2 large eggs 1 1/4 cups milk 2 drops pure almond extract Vegetable oil, for pan frying Instructions: Prepare the compote: Warm the butter in a small skillet over medium heat. Stir in the pine nuts and saute until lightly toasted, about 2 minutes. Watch the nuts carefully; they will continue cooking off of the heat and can burn easily. In a saucepan, combine the apricots, corn syrup, cinnamon, and almond extract with 1 cup of water. Bring to a simmer over medium heat, reduce the heat to low, and cook until the sauce is fairly thick and spoonable, about 10 minutes. Stir in the pine nuts. Keep the compote warm or let it cool to room temperature. Start the pancake batter, placing 3/4 cup of the nuts in a food processor and pulsing briefly until ground. Avoid processing the nuts so long that they turn to butter. Add the flour, cornmeal, sugar, baking powder, and salt and pulse to combine just until a coarse meal forms. Spoon the mixture into a large bowl and stir in the butter until it disappears. Add the eggs, milk, almond extract, and remaining nuts. Warm a griddle or a large heavy skillet over medium heat. Pour a thin film of oil onto the griddle. Pour or spoon out the batter onto the hot griddle, where it should sizzle and hiss. A generous 3 tablespoons of batter will make a 4-inch pancake. Make as many cakes as you can fit without crowding. Cook the pancakes until their top surface is covered in tiny bubbles but before all the bubbles pop, 1 to 2 minutes. Flip the pancakes and cook until the second side is golden brown, 1 to 2 minutes longer. Repeat with the remaining batter, adding a bit more oil to the griddle as needed. Serve the pancakes immediately, accompanied with the warm compote. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 30267,"Smoked Prime Rib with Red Wine Steak Sauce One 4-rib prime rib roast (6 to 8 pounds), untrimmed 1 cup Bobby Flay's Spice Rub for Pork and Beef, recipe follows Kosher salt 2 tablespoons canola oil 8 cloves garlic, chopped 2 shallots, chopped 2 plum tomatoes, chopped 1 cup plus 2 tablespoons dry red wine 1 cup ketchup 1/4 cup golden raisins 2 tablespoons molasses 2 tablespoons brown sugar 1 heaping tablespoon horseradish 1 heaping tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1 teaspoon cayenne powder 1/2 teaspoon ground allspice Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Splash red wine vinegar
4 tablespoons ancho cl powder 2 tablespoons ground coriander 2 tablespoons dry mustard 2 tablespoons Spanish paprika 2 tablespoons freshly ground black pepper 2 tablespoons kosher salt 1 tablespoon cl de arbol powder 1 tablespoon ground cumin 1 tablespoon dried oregano Instructions: For the prime rib: Rub the prime rib with the spice rub, put in the refrigerate on a rack set over a baking sheet (uncovered) and let marinate for at least 4 hours and up to 8 hours.
For the red wine steak sauce: Heat the oil in a medium saucepan over medium heat. Add the garlic and shallots and cook until soft, about 2 minutes. Add the tomatoes, increase the heat to high and cook until softened, about 5 minutes. Add the wine, ketchup, 1/2 cup water, raisins, molasses, brown sugar, horseradish, Dijon mustard, Worcestershire, cayenne, allspice and salt and pepper to taste and cook for 10 minutes longer. Add a splash of red wine vinegar, and taste for salt and pepper. Transfer to a blender and blend until smooth. Let cool to room temperature.
Prepare your grill using a kamada-style grill, kettle grill, bullet smoker or gas grill method for smoking. Remove the prime rib from the refrigerator 30 minutes before cooking and let sit at room temperature. Sprinkle well with salt and put the prime rib, fat-side up, on the grill grate. Maintaining a temperature of about 250 degrees F (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see manufacturer's instructions), cook until an instant-read thermometer inserted in the center reads 130 degrees F, between 3 1/2 to 4 hours. During the last hour of cooking (at about 110 degrees F), begin brushing with some of the red wine steak sauce and stop adding chips to the smoker. Remove the prime rib from the grill, brush with more of the red wine steak sauce and let rest, loosely covered with foil, for 20 minutes before slicing. Combine all ingredients in a small bowl. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 30268,"Sticky Glazed Chicken Thighs in Butter Lettuce 1 cup orange juice 1/2 cup ketchup
1/4 cup light brown sugar
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
Pinch red pepper flakes
8 boneless, skinless chicken thighs
Canola oil, for brushing
Salt and freshly ground black pepper 2 tablespoons chopped fresh chives, optional
Butter lettuce leaves, for wrapping Instructions: Put the orange juice, ketchup, brown sugar, vinegar, Worcestershire sauce and red pepper flakes in a medium saucepan, and bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until thick, about 15 minutes. Keep about 1/2 cup warm for serving and set aside the rest for glazing. Preheat the grill to high heat. Brush the chicken with oil on both sides and sprinkle with salt and pepper. Grill smooth-side down, covered, until lightly charred, 3 to 4 minutes. Flip and brush generously with the glaze. Cook, covered, until charred and the thighs are just cooked through, another 3 to 4 minutes. Flip again, glaze, and cook uncovered about 1 minute. Remove the chicken to a cutting board, sprinkle with the chives if using, and rest the chicken for a few minutes. Slice the chicken into thin strips. Serve with butter lettuce leaves for wraps and the reserved glaze on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30269,"Sweet Potato-Chicken Hash with Poached Eggs with Green cl Hollandaise 2 large sweet potatoes 3 boneless, skinless chicken breast 2 scallions, thinly sliced 1/4 cup cilantro, coarsely chopped 1/4 cup canned chipotle peppers 1 tablespoon honey Salt and freshly ground pepper, to taste 2 tablespoons olive oil 3 cups water 1 tablespoon white wine vinegar 4 eggs 3 large egg yolks, lightly beaten 1/4 teaspoon kosher salt Pinch white pepper 1 large poblano pepper, roasted, skinned, seeds removed and finely chopped 1 stick unsalted butter, melted until foamy Instructions: To prepare the hash: In a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce the heat and simmer until tender, about 25 to 30 minutes. Drain the potatoes, peel and cut into 1/2-inch cubes. Season the chicken breast with salt and pepper and place in a saucepan of simmering water. Poach for 10-12 minutes or until cooked through. Cut each breast into 1/2-inch cubes. Place the potatoes, chicken, scallion, cilantro, chipotles and honey in a large bowl and mix gently until combined, season with salt and pepper. Form into 4 equal-sized patties. Heat the oil in a large saute pan until just smoking. Season the patties with salt and pepper to taste and saute the patties on each side until golden brown. Keep warm. To prepare the poached eggs: Heat the water and vinegar until simmering in a large frying pan. Break each egg into a cup and gently add to the water. Poach for 4 to 5 minutes, or until the yolk is nearly cooked. Remove the eggs from the pan with a slotted spoon to drain the liquid and top each hash patty with 1 poached egg. Place the yolks, salt, pepper in a blender and mix until smooth. Slowly, drop by drop add the warm butter to the mixture and blend until emulsified. Place in a bowl and fold in the chopped poblano peppers. Serve immediately or place the bowl over a pot of simmering water to keep warm, stirring occasionally. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 30270,"Chicken Tortilla Cups Cooking spray 4 large (10-inch) flour tortillas 3 tablespoons all-purpose flour 1/2 teaspoon ground cumin 1/2 teaspoon chili powder Kosher salt and freshly ground pepper 1 pound skinless, boneless chicken breasts, diced 2 tablespoons extra-virgin olive oil 1/2 small onion, diced 2 stalks celery, diced 2 carrots, diced 1 red bell pepper, diced 1 14.5-ounce can diced fire-roasted tomatoes 1 cup low-sodium chicken broth 1/4 cup chopped fresh cilantro 1 cup shredded monterey jack or pepper jack cheese Instructions: Preheat the oven to 350 degrees F and coat 4 cups of a muffin pan with cooking spray. Fold each tortilla in half, then form into a cone, overlapping the sides. Fold up the point of the cone slightly, then press the tortilla into the prepared muffin pan to form a cup shape; coat with cooking spray. Transfer to the oven and bake until golden and crisp, about 15 minutes. Meanwhile, combine the flour, cumin, chili powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and toss to coat. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the onion, celery, carrots and bell pepper and cook until the vegetables begin softening, about 2 minutes. Add the tomatoes and chicken broth to the skillet and bring to a simmer. Cook until the vegetables are tender and the sauce thickens slightly, about 5 minutes. Stir in the cilantro and season with salt and pepper. Divide the chicken mixture among the tortilla cups. Top with the cheese. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 30271,"Mexican Street Corn 4 ears sweet corn, husks removed 2 tablespoons corn oil 1/2 cup mayonnaise 1 teaspoon chili powder 1 teaspoon garlic salt Freshly ground black pepper 1 lime, quartered Instructions: Preheat a grill pan. Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 to 10 minutes. Meanwhile, mix together mayonnaise, chili powder, garlic salt, and black pepper. Remove corn from grill and brush with the mayonnaise mixture. Serve with lime quarters to squeeze over corn. ","[Sauvignon Blanc, Vermentino, Tempranillo, Garnacha]" 30272,"Seafood Risotto 1 tablespoon olive oil 1 cup chopped onions Salt Freshly ground white pepper Freshly ground black pepper 6 cups seafood stock 1 teaspoon chopped garlic 1 pound (2 cups) Arborio rice 2 pounds assorted Mediterranean shellfish and seafood
2 pounds assorted Mediterranean shellfish and seafood 1 tablespoon butter 1/4 cup heavy cream 1/2 cup freshly grated Parmigiano-Reggiano 3 tablespoons chopped green onions, green part only 2 tablespoons finely chopped fresh parsley leaves Instructions: In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 12 minutes, stirring constantly. Clean, trim and dice the shellfish and seafood. Season the seafood with salt and pepper. Continue to cook for 6 minutes. Stir in the butter, cream, cheese, and green onions. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 30273,"Pineapple Upside-Down Doughnuts One 20-ounce can pineapple slices, 1 teaspoon juice reserved and the rest drained 1 1/2 sticks (12 tablespoons) unsalted butter
1 cup dark brown sugar
1 3/4 cups all-purpose flour (see Cook's Note)
1 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 large egg
18 maraschino cherries, stems removed
Instructions: Preheat the oven to 375 degrees F. Carefully slice the pineapple rings in half horizontally to make them into thin rings. Set aside.
Melt the butter in a small saucepan, then turn off the heat and whisk in the brown sugar until completely blended. Spoon a tablespoon of the sugar mixture into each well of a nonstick metal doughnut pan, then add a pineapple slice to each, pressing down firmly.
Whisk together the flour, granulated sugar, baking powder, salt and baking soda in a medium bowl. Whisk together the buttermilk, oil, vanilla, egg, reserved pineapple juice and 1/4 cup water in a separate medium bowl. Stir the wet ingredients into the dry until fully blended. Pour into a large piping bag or gallon resealable plastic bag, snip the corner to make a 3/4-inch opening and pipe some batter into the doughnut pan, filling each well just shy of the top.
Put the doughnut pan on a rimmed baking sheet and bake until a toothpick inserted in the doughnuts comes out clean, about 10 minutes. Cool the doughnuts in the pan 5 minutes, then loosen from the pan with an offset spatula and invert onto a cooling rack. Top each doughnut with a cherry and repeat with the remaining batter two more times. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 30274,"Large Brioche Toast with Roasted and Mashed Honey Sweetened Berries 4 (1-inch) thick slices brioche 2 tablespoons unsalted butter, softened 2 pints mixed berries (strawberries, raspberries, blueberries) 1/2 cup honey 2 tablespoons fresh lemon juice 1/4 teaspoon gray salt Instructions: Preheat the oven to 450 degrees F. Heat a large grill pan and toast the brioche slices, turning once. Spread each toasted slice with butter and set aside. Toss the berries in a bowl with the honey, lemon juice, and salt. Put them onto a sheet pan and roast for 5 minutes. Mash the cooked berries with a fork until spreading consistency. Spoon the warm berries over the brioche toast or let cool to room temperature. Berry mixture can be refrigerated for 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 30275,"Chocolate Almond Bark Butter, for the baking sheet, optional 1 pound bittersweet chocolate, chopped
1 1/2 cups whole almonds, toasted (see Cook's Note) Sea salt, for sprinkling
Instructions: Butter a baking sheet or use a silicone baking mat (preferred). Bring about 1 inch of water to a simmer in a medium saucepan with a bowl fitted to sit just above the simmering water. Add the chocolate. When the chocolate is melted, remove the bowl from the heat and stir in the almonds. Spread on the baking sheet in a thin uniform layer. Let set for 5 minutes, then sprinkle with the salt. Chill in the refrigerator until firm, at least 2 hours. Break the bark into 1- to 2-inch pieces. Store in a cool, dry place, stacked between layers of foil or parchment in an airtight container. The bark will keep, tightly sealed in your pantry, for up to a week. ","[Malbec, Tempranillo, Barbera, Zinfandel]" 30276,"Sunny's T-Bone Steak with Any Herb Sauce 2 to 4 tablespoons red wine vinegar 3 cloves garlic
1 bunch fresh mint (1 handful)
1 bunch kale (3 handfuls)
1/2 small red onion
Kosher salt and freshly ground black pepper 1/3 to 1/2 cup olive oil
Four 1-inch-thick T-bone steaks Kosher salt and freshly ground black pepper
Olive oil, for drizzling
Instructions: For the sauce: In a food processor, add the red wine vinegar, garlic, mint, kale, red onion and a pinch of salt and pepper. Pulse to chop gently, then add the olive oil in a slow stream while still pulsing to get a chunky sauce consistency. Rest at room temperature for about 30 minutes before using. For the steaks: Heat a grill or grill pan to medium-high heat. Season the steaks on all sides with salt and pepper, then drizzle with olive oil. Grill the steaks over indirect or direct heat, flipping once, until desired doneness. Remove to a plate and rest under aluminum foil for a real 10 minutes before serving. Serve with the sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 30277,"Bobby's Margarita Ice 2 ounces silver tequila 1 ounce freshly squeezed lime juice 1 ounce orange-flavored liqueur, such as Triple Sec 1 slice lime Instructions: Fill a cocktail shaker with ice. Pour in the tequila, lime juice and orange-flavored liqueur and shake well. Pour over ice in a margarita glass and garnish with the lime slice. ","[Tequila, Orange Liqueur]" 30278,"Monkfish with Spinach 2 1/2 cups heavy cream 1 clove garlic, chopped 5 flat anchovy fillets, chopped 1 pound monkfish fillet (about 3 inches wide) 1/2 teaspoon salt 1/3 cup clarified butter Instant or granulated flour 12 ounces fresh spinach 2 medium tomatoes (1/2 pound), finely minced 1 teaspoon sherry vinegar Instructions: Prepare the sauce: Combine heavy cream with garlic and anchovies. Boil this down until it gets thick--approximately 1 hour. (If it seems too thick, thin it out with water, chicken stock or more cream.) Cut the fillet into scallops and salt evenly on both sides. Allow them to sit for a half hour so that they will drain. After a half hour, dry off the liquid and brush off salt. Nick all around the edges of the fillets with a sharp knife. This allows the fillets to stay flat and cook more evenly. Heat the clarified butter in a saute pan. Coat fillets with instant or granulated flour, and then saute in clarified butter. The fillets should develop a crunch on the outside. Lightly steam the spinach and place on a plate. Dry off fillets on a towel and place them on a nest of spinach. Combine the minced tomatoes and the sherry vinegar and place the mixture on top of the fish. Drizzle cream sauce on top of the tomato concasse and then drape sauce around the plate. Wine: A young, fruity Saint Amour Beaujolais from Georges DuBeouf ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 30279,"Fritto Misto 1 cup all-purpose flour 1/2 teaspoon salt 2 tablespoons olive oil 1 1/3 cups water 2 egg whites 4 ounces firm white fish, cut into finger-sized strips 2 ounces rock shrimp 2 ounces medium size shrimp 2 ounces clean calamari, cut into 1/2-inch rings 1 Japanese eggplant, cut into 1/2-inch by 3-inch strips 1 zucchini, cut into 1/2-inch by 3-inch strips 1/2 cup basil leaves 1/2 cup sage leaves 1/2 cup parsley sprigs Oil, for frying Lemon wedges Sauce Tartare, recipe follows 1 hard-boiled egg, minced 1 tablespoon capers, minced 1 cornichon, minced 1 or 2 anchovies, minced 1 teaspoon minced chives 2 teaspoons minced parsley 1 cup mayonnaise 1/2 cup whipped cream Instructions: Prepare the batter. In a mixing bowl, sift the flour and salt. Make a well in the center. Pour the olive oil and gradually beat in the water to make a smooth, thick batter. Cover and refrigerate for 1 hour. Before using, beat the egg whites until firm. Lightly fold the beaten egg whites into the batter. Preheat the oil to 375 degrees F. Thoroughly wash all the seafood in water. Drain. Dip the assorted seafood and vegetables in the prepared batter and shake off any excess batter. Cook in hot oil and fry until crisp and golden. Lift out and drain on paper towels. Fry the basil, sage and parsley, then drain. Sprinkle fried seafood with salt and divide onto 4 serving plates. Garnish with the fried herbs and lemon wedges. Serve immediately with Sauce Tartare. Combine the hard-boiled egg, capers, cornichon, anchovies, chives and parsley with the mayonnaise. Fold in the whipped cream. Chill and use as needed. Yield: 2 cups Recipe courtesy Wolfgang Puck, \Modern French Cooking for the American Kitchen\ Houghton Mifflin, 1981. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 30280,"BBQ Chicken Quesadilla with Smoked Tomato Relish and Buttermilk Dressing 4 chicken thighs, boned (about 1 pound), skin removed 3 cups Mesa BBQ sauce or store bought, divided Salt and freshly ground pepper 24 (6-inch) flour tortillas 2 cups shredded Monterey Jack cheese 2 cups shredded white cheddar cheese 1 large red onion, thinly sliced 1/4 cup olive oil 2 tablespoons ancho cl powder 8 cold smoked plum tomatoes, coarsely chopped 1/2 serrano cl, finely chopped 4 cloves garlic, finely chopped 3 tablespoons balsamic vinegar 1/4 cup coarsely chopped cilantro Salt and freshly ground pepper 1/4 cup sour cream 3/4 cup buttermilk 2 cloves garlic, finely chopped 3 tablespoons finely chopped red onion 2 tablespoons fresh lime juice 1/4 teaspoon cayenne pepper Salt and freshly ground pepper Instructions: Place in a medium baking dish. Pour 2 cups of the barbecue sauce over chicken and let marinate for 2 hours in the refrigerator. Remove from marinade, season with salt and pepper to taste and grill for 7 to 8 minutes on both sides or until tender and cooked through. Transfer chicken to a plate and let cool. Preheat oven to 450 degrees. When chicken is cool enough to handle, slice. Toss with the reserved 1 cup of bbq sauce. Place 8 tortillas on a flat surface and sprinkle with 2 tablespoons of each of the cheeses and onion slices. Top with some chicken. Stack another tortilla on top and repeat. Top with the remaining 8 tortillas. Brush the top of the tortillas with oil and sprinkle with the chili powder. Place tortillas on a lightly oiled baking sheet and bake for 5 to 7 minutes or until golden brown and cheese has melted. For the Smoked Tomato Salsa: Mix all ingredients together and season with salt and pepper to taste. For the Buttermilk Dressing: Mix all ingredients together and season with salt and pepper to taste. To serve: Place 1 quesadilla on each plate and cut into quarters. Top with a dollop of salsa and drizzle with the buttermilk dressing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 30281,"Chocolate Souffles 2 tablespoons unsalted butter, plus more for the ramekins 1 tablespoon sugar, plus more for the ramekins 1/2 cup chocolate syrup 1 large egg yolk plus 3 egg whites Pinch of cream of tartar Cocoa powder, for dusting (optional) Instructions: Preheat the oven to 400 degrees F. Butter four 6-ounce ramekins; sprinkle with sugar and tap out the excess. Put the ramekins on a baking sheet; transfer to the freezer while you make the batter. Heat the chocolate syrup and 2 tablespoons butter in a small saucepan over low heat until the butter melts, about 2 minutes; let cool. Whisk the egg yolk in a medium bowl. Slowly whisk in the chocolate syrup mixture until combined. Beat the egg whites with a mixer on medium speed until foamy. Add the cream of tartar and beat until soft peaks form, about 2 minutes. Add 1 tablespoon sugar and beat until stiff peaks just form, 1 to 2 more minutes. Fold one-third of the beaten egg whites into the chocolate-yolk mixture until combined. Fold in the remaining egg whites in two additions until no white streaks remain. 5. Divide the batter among the prepared ramekins. Bake until the souffles are puffed and browned around the edges, 18 to 20 minutes. Dust with cocoa powder and serve immediately. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 30282,"Garden District Eggs 4 large artichokes, stems trimmed Kosher salt 2 tablespoons plus 1 teaspoon unsalted butter 2 garlic cloves, minced 1 small onion, medium diced 2 celery stalks, medium diced 1 small leek (white part only), medium diced 1 1/2 cups cleaned and chopped assorted wild mushrooms 1 tablespoon minced assorted fresh herbs, such as basil, oregano, and tarragon Freshly ground black pepper 1/4 cup brandy 3/4 cup cubed stale French bread 1 large egg, beaten lightly 2 shallots, minced 2 pounds fresh spinach, washed and dried, stems removed and large leaves torn 2 tablespoons white wine (a buttery Chardonnay works well) 1/2 cup freshly made fine bread crumbs 2 tablespoons olive oil 2 tablespoons chopped tasso ham 2 teaspoons Creole Seasoning, recipe follows 8 poached eggs, recipe follows 1 cup Hollandaise Sauce, recipe follows Minced fresh parsley for garnish, optional 2 quarts water 2 1/2 tablespoons distilled white vinegar 8 fresh medium eggs Kosher salt and freshly ground pepper 3 tablespoons fresh lemon juice 1/3 cup hot water 6 medium egg yolks 2 teaspoons dry mustard 1 1/2 cups warm clarified butter, see note 3 dashes hot sauce Kosher salt and freshly ground black pepper Instructions: Arrange the artichokes upside down in a large steaming basket set in a large pot over 2 inches of water and 1 tablespoon salt. Cover and bring to a boil over high heat. Reduce the heat to moderate, and steam the artichokes until they're tender when pierced with a knife, or until the large leaves pull off easily, about 25 minutes. Drain, run under cold water to stop the cooking, and transfer to a platter. When cool enough to handle, remove the artichoke leaves. Using a small spoon, scrape out and discard the hairy chokes. Cut each artichoke bottom into eighths. Place a large skillet over medium-high heat and heat until hot but not smoking. Add 2 tablespoons butter and melt. Add garlic and cook for 30 seconds, or until golden. Add onion, celery, leek, and mushrooms and cook for about 2 minutes, or until mushrooms are cooked through. Add artichoke pieces and herbs and cook for 30 seconds, or until heated through. Season with salt and pepper. Carefully add brandy (it will flame) and cook for 30 seconds, or until flame dies. Transfer mixture to a bowl and chill in the refrigerator until cool, about 30 to 45 minutes. Stir the bread and egg into chilled mushroom mixture. Place a medium skillet over medium-high heat and heat until hot but not smoking. Add 1 teaspoon butter and melt. Add shallot and cook for 30 seconds, or until golden. Add spinach and cook for about 3 minutes, or until spinach is tender. Carefully add wine (it will flame) and cook for 30 seconds, or until flame dies. Season with salt and pepper. Set the sauce aside and keep warm. Place the flour in a shallow bowl. Divide mushroom mixture into 4 balls and press mixture into cakes about 1 1/2 inches tall. Dust cakes in flour. Place a large skillet over medium-high heat and heat until hot. Add the oil and heat until hot but not smoking. Add cakes and cook for about 1 1/2 minutes on each side, or until golden and heated through. Drain on paper towels. Stir tasso ham and Creole seasoning into hollandaise. To serve, divide spinach among 4 dinner plates. Arrange 2 cakes over spinach and top each cake with a poached egg. Drizzle tasso hollandaise over eggs and garnish with parsley. Combine the water and vinegar in a large, shallow pot, and bring to a simmer over medium heat. One at a time, break each egg into an individual cup, being careful not to break the yolks. Gently slide the eggs into the simmering water and let cook 3 to 4 minutes. A poached egg should be soft and have an egg shape to it. If it is hard, it is overcooked. Carefully remove the eggs from the water with a skimmer. Gently pat dry with a towel, and serve. If you want to hold eggs for later service, plunge them into ice water to halt the cooking process. To reheat eggs, season water with salt and pepper over medium heat and bring almost to a simmer. Place the eggs in the water for 1 to 1 1/2 minutes, until hot. Remove, gently pat dry with a towel, and serve. Yield: 4 servings Recipe courtesy Ti Martin and Jamie Shannon, From Commander's Kitchen, Broadway Books 2000. Place 2 tablespoons of the lemon juice and the hot water in a stainless-steel bowl or in the top half of a double boiler set over simmering water. Add the egg yolks, and whisk until the eggs thicken and triple in volume, about 3 minutes. Reduce the heat to very low, add the mustard, and slowly drizzle in the clarified butter, constantly whipping as you add the ingredients. If the sauce seems to thicken and looks ready to break, add the remaining lemon juice; it may not be needed. Keep whisking in the butter until all is incorporated. Add the hot sauce, salt, and pepper. Keep in a warm place until ready to use. Use as directed in recipes using hollandaise. Note: Clarified butter has no milk solids or water and therefore makes the sauce less likely to break. To get this amount of clarified butter, melt about 1 pound of butter in a pot. It will separate. Skim away the foam or solids. The golden liquid remaining is the clarified butter. Pour it off, and discard the water in the bottom of the pan. Yield: about 2 cups Recipe courtesy Ti Martin and Jamie Shannon, From Commander's Kitchen, Broadway Books 2000. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 30283,"BLT Pasta Skillet Kosher salt 8 ounces whole wheat fusilli pasta 3 strips bacon 3 cloves garlic, thinly sliced One 28-ounce can whole peeled tomatoes, crushed by hand, with juices 1/4 teaspoon crushed red pepper 4 to 5 whole fresh basil leaves, plus more for garnish, optional 1/2 small head escarole, torn into bite-size pieces (about 4 cups) 1/2 cup part-skim ricotta cheese 1/4 cup freshly grated Parmesan 8 ounces part-skim mozzarella, cut into 1/2-inch cubes Instructions: Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain and reserve 1/2 cup of the pasta water.
Meanwhile, lay the bacon in a large ovenproof skillet and cook over medium heat until brown and slightly crispy, 4 to 5 minutes per side. Remove the skillet from the heat, transfer the bacon to a paper-towel-lined plate and pour off all but 1 tablespoon of the drippings. Break up the bacon into bite-size pieces.
Return the skillet to medium heat, add the garlic and cook, stirring frequently, until soft, about 1 minute. Add the tomatoes and juices, reserved pasta water, crushed red pepper, basil, escarole and 1/2 teaspoon salt. Bring to a simmer and cook until the sauce thickens and the escarole wilts, 15 to 20 minutes.
Mix together the ricotta and Parmesan. Add the cooked pasta and mozzarella to the sauce and stir to thoroughly coat. Drop spoonfuls of the ricotta-Parmesan mixture on top. Sprinkle with the bacon pieces and bake until bubbly and the cheese melts, 15 to 20 minutes. Let rest for a few minutes before serving. Garnish with additional basil if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 30284,"Self-Crusting Pumpkin Pie Nonstick cooking spray 3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup half-and-half
1 large egg, at room temperature
1 teaspoon pure vanilla extract
6 tablespoons unsalted butter, melted and cooled slightly
One 15-ounce can pure pumpkin pure 3 large eggs, at room temperature
1 cup packed light brown sugar
1 tablespoon cornstarch
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
1 1/4 cups half-and-half Whipped cream, for serving, optional
Instructions: Position a rack in the middle of the oven and preheat to 350 degrees F. Lightly spray a glass 9 1/2-inch deep-dish pie plate with cooking spray. For the crust: Whisk the flour, granulated sugar, baking powder and salt together in a medium bowl. Whisk the half-and-half, egg and vanilla together in a measuring cup or small bowl. Add the wet ingredients to the dry ingredients. Add the melted butter and whisk just until combined. Pour the batter into the prepared pie dish and set aside while you make the pumpkin filling.
For the filling: Whisk the pumpkin pure, eggs, brown sugar, cornstarch, pumpkin pie spice and salt together in a large bowl, preferably one with a pour spout, or in a very large glass measuring cup with a pour spout (see Cook\u2019s Note). Pour in the half-and-half and whisk until the mixture is completely combined and smooth.
Carefully pour the filling into the center of the pie dish over the crust batter. When all of the filling has been added there should be a 1 1/2- to 2-inch ring of batter still visible around the edges. Use a rubber spatula or spoon to slightly pull in around the edge where the crust batter and the filling meet so that the edges have a slightly fluted appearance.
Bake until the center of the pie is almost set but is still slightly wobbly and the crust is golden brown, 60 to 65 minutes. Cool the pie on a wire rack to room temperature, about 2 hours, then refrigerate for 4 hours or overnight. Serve sliced with a dollop of whipped cream if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30285,"Seared Tuna Tostada with Black Bean Mango Salsa 1 cup cooked or canned black beans, drained 1 medium mango, peeled and coarsely chopped (about 1 cup) 1/2 cup finely chopped red onion 1 jalapeno, stemmed, seeded and finely diced 1/2 cup coarsely chopped cilantro 1/2 cup fresh lime juice 1/4 cup olive oil Salt and freshly ground white pepper 2 yellow bell peppers, roasted, peeled and coarsely chopped 1/4 cup red wine vinegar 1 tablespoon chopped red onion 2 cloves roasted garlic 1 tablespoon honey 1 teaspoon chipotle puree 3/4 cup olive oil Salt and pepper 2 tablespoons olive oil Salt and freshly ground pepper Three 1/4-inch thick tuna steaks (6 ounces each) Instructions: Black Bean Mango Salsa: Combine first 7 ingredients in a large bowl. Season to taste with salt & white pepper. May be prepared and refrigerated, covered, up to 1 day ahead. Bring to room temperature 1 hour before serving. Roasted Yellow Pepper Vinaigrette: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper. Seared Tuna: In a large saute pan over high heat, heat the oil until it begins to smoke. Season each steak with salt and pepper to taste and cook for 30 seconds or until brown and crisp. Turn the tuna over, and cook for 10 seconds more or until done to your liking. Cut the seared tuna into 1 1/2\ squares just before serving. Assembly: 2 cups peanut oil 7 flour tortillas, cut into 6-inch diameter rounds Black Bean Mango Salsa Jicama, julienned Vinaigrette (juice of ? lemon, 3 tablespoons olive oil, salt&pepper) Seared tuna steaks Yellow Pepper Vinaigrette 20 cilantro leaves In a medium skillet over high heat, heat the peanut oil to 375 degrees F or until an edge of a tortilla sizzles when it is immersed. Fry the tortilla until crisp, about 1 1/2 minutes on each side. Drain on paper towels and set aside. For each tostada, toss jicama in vinaigrette and place 2 tablespoons on each tortilla, top jicama with a thin layer of salsa and place a piece of grilled tuna on top. Garnish with a cilantro leaf and yellow pepper vinaigrette. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 30286,"Slam Dunk 2 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 sticks unsalted butter, at room temperature 1 1/4 cups granulated sugar 3 large eggs, at room temperature 1/2 cup honey 1 1/2 teaspoon vanilla extract 1 1/2 cups milk 1 cup honey roasted peanuts, finely chopped Vanilla Buttercream Frosting, recipe follows 32 ounces caramel popcorn with peanuts, for garnish
2 sticks (1/2 pound) unsalted butter, at room temperature 1 teaspoon vanilla extract 4 to 6 cups powdered sugar 1 tablespoon heavy whipping cream Instructions: Preheat the oven to 350 degrees F. Line cupcake pans with 24 liners.
In a medium bowl, stir together the flour, baking powder and salt. In a large mixing bowl, using a electric mixer with paddle attachment, beat the butter on medium to medium-high speed for 30 seconds, gradually adding the granulated sugar about 1/4 cup at a time, until combined. Scrape the sides of the bowl down and beat until light and fluffy, about 2 minutes more. Add the eggs one at a time, beating well after each addition. Add the honey and vanilla. Alternately add the flour mixture and the milk, beating on low speed after each addition just until combined. Fold in the chopped peanuts.
Spoon the batter into the lined pans, filling the cups half to two-thirds full. Bake until a wooden toothpick inserted in the cupcake center comes out clean, 18 to 22 minutes. Cool the cupcakes completely. Frost the cupcakes with Vanilla Buttercream Frosting. Place caramel popcorn on top of the frosting in a mounded fashion, pressing gently to secure. Using an electric mixer with paddle attachment, beat the butter until smooth. Add the vanilla extract. Alternately add the powdered sugar and heavy whipping cream, beating on high after each addition until the frosting reaches piping consistency.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30287,"Sugar Cookies 8 ounces butter, plus more for greasing 2 cups sugar
1 tablespoon vanilla extract 2 eggs
1 cup sour cream
5 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
Instructions: Preheat the oven to 350 degrees F. Grease a parchment-paper-lined baking sheet. In a stand mixer fitted with the paddle attachment, add the butter, sugar and vanilla. Beat on medium speed until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl after each addition. Add the sour cream, and mix on low speed until incorporated. In a medium mixing bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the wet ingredients, and mix on low speed until just combined to avoid over-mixing. Scoop the dough onto the prepared baking sheet, about 20 large cookies. Bake until the edges are golden, 10 minutes. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 30288,"Green Beans and Fennel Ragout 3 garlic cloves, minced or pressed 1 1/2 cups chopped onions 3 tablespoons olive oil 3 large potatoes, cut into 1/2inch cubes (about 3 1/2 cups) 3 cups undrained chopped fresh or canned tomatoes (28ounce can) 1 teaspoon dried thyme 1 cup water 1 pound green beans 2 cups sliced fresh fennel bulb (1/4inchthick slices) 2 pinches of saffron threads 1 1/2 teaspoons freshly grated orange peel Juice of 1/2 lemon Salt and ground black pepper to taste Instructions: In a soup pot, saute the garlic and onions in the olive oil, stirring occasionally, until the onions are translucent. Add the potatoes and tomatoes. Stir in the thyme and water. Cover and bring to a boil, then reduce the heat to a simmer. Stem the green beans and cut them into 1inch pieces. Add the beans and sliced fennel bulb to the pot. Stir in the saffron, orange peel, and lemon juice. Simmer, covered, for 15 to 20 minutes, stirring occasionally, until the potatoes and green beans are tender. Add salt and pepper to taste. Serve with crusty bread and chevre or brie ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 30289,"Crunchy Cabbage and Kale Salad with Garlic-Parmesan Vinaigrette 1 cup plain panko breadcrumbs 3 cloves garlic, 2 peeled and smashed and 1 finely grated 2 sprigs fresh thyme 2 tablespoons plus 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 1 small head red cabbage (about 2 pounds) One 5-ounce package curly kale leaves, cut into bite-size pieces 2 medium beets (any color) 3 tablespoons sherry vinegar 2 teaspoons honey 4 tablespoons finely grated Parmesan 1/2 cup sliced almonds, lightly toasted 1 cup shaved Parmesan Instructions: Place the panko, peeled and smashed garlic cloves and thyme sprigs in a medium skillet and set over medium-low heat. Drizzle 2 tablespoons of olive oil over the panko and cook, stirring often, until the panko is golden, about 5 minutes. Season with a 1/2 teaspoon of salt and several grinds of black pepper. Discard the garlic and thyme, then spread the panko on a large plate to cool. While the breadcrumbs are cooling, place the cabbage on a cutting board with the root end facing up; cut in half. Place each half cut-side down and then cut each half into 2 equal wedges. Using a sharp knife or mandoline, slice the cabbage wedges into thin ribbons, making sure to avoid slicing the core. (Keeping the core intact helps to hold cabbage in place and makes slicing easier.) Place the sliced cabbage and kale in a large serving bowl.
Peel and halve the beets. Shave the beet halves with a sharp knife or mandoline into thin half-moon slices and place in the bowl with the sliced cabbage and kale.
In a small bowl, whisk together the grated garlic clove, vinegar and honey. Whisking continuously, drizzle in the remaining 1/4 cup olive oil until emulsified. Stir in the grated Parmesan. Season with salt and pepper to taste.
Gently toss the salad with the vinaigrette until evenly dressed. Sprinkle with the almonds, toasted breadcrumbs and shaved Parmesan just before serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 30290,"Hot Raspberry Kiss 1-ounce vodka 1/2-ounce Chambord 5 ounces hot chocolate Instructions: Pour ingredients into coffee mug and top with whipped cream. ","[Riesling, Moscato, Vin Santo]" 30291,"Air Fryer Crispy Artichokes 2 14.5-ounce cans artichoke hearts in water, drained 1/2 cup all-purpose flour 2 large eggs 1 cup panko 1 teaspoon grated lemon zest 1 teaspoon dried oregano 1/2 teaspoon kosher salt Olive oil cooking spray, for frying 1/4 cup mayonnaise 1 small clove garlic, grated 2 teaspoons fresh lemon juice 2 teaspoons extra-virgin olive oil 1/4 teaspoon kosher salt Instructions: Make the artichokes: Preheat an air fryer to 360? F. Pat the artichoke hearts dry. Halve lengthwise. Put the flour in a shallow bowl; lightly beat the eggs in a second bowl. Whisk the panko, lemon zest, oregano and kosher salt in a third bowl. Coat the artichokes in the flour, then the egg, then the panko mixture. Lightly coat the artichokes with cooking spray and arrange sprayed-side down in the air fryer basket in an even layer. Cook 7 minutes. Spray the tops with more olive oil, flip and cook until golden brown, 7 more minutes. Make the dipping sauce: Whisk the mayonnaise, garlic, lemon juice, olive oil and salt in a small bowl. Serve with the artichokes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 30292,"Mexican Hot Chocolate 4 cups whole milk 1 (3.1-ounce) disc Mexican chocolate* Instructions: In a heavy sauce pot, over medium-high heat, bring the milk and chocolate to a boil. Reduce the heat to medium-low and simmer for 20 minutes, whisking constantly until the mixture is frothy and the chocolate has dissolved completely. Remove the pan from the heat and serve immediately. ","[Tempranillo, Malbec, Zinfandel, Syrah]" 30293,"Christina's Jerk Shrimp Stir-Fry 1/4 cup orange juice 3 tablespoons dry jerk seasoning mix 3 tablespoons lime juice 6 to 7 tablespoons peanut oil 2 tablespoons low-sodium soy sauce 1 jalepeno, seeded, and finely chopped 1 1/2 pounds large shrimp, peeled and deveined 1 large stalk broccoli, cut into 3/4-inch pieces 1 red bell pepper, cut into 1 1/2 by 1/4-inch strips 1 cup diced pineapple (1/2 to 3/4-inch pieces) 1 small sweet potato, cut into 1/2-inch pieces 1 large carrot, cut into 1 1/2 by 1/4-inch strips Salt and freshly ground black pepper Instructions: In a large bowl, combine the orange juice, jerk seasoning, lime juice, 3 tablespoons of the oil, soy sauce, and jalapeno. Add shrimp and turn to coat. Cover and marinate in the refrigerator for 10 to 20 minutes. Meanwhile, heat 1 tablespoon of oil in a large skillet over medium high heat. Add the broccoli and cook, shaking the pan occasionally, until starting to brown but still a little crisp, 3 to 4 minutes. Transfer to a bowl and set aside. Add another tablespoon of oil to the pan, if needed, and add the red pepper and pineapple. Cook, shaking the pan, for 2 to 3 minutes. Add the red pepper and pineapple to the broccoli. Return the pan to the heat and add another tablespoon of oil. Add sweet potato and carrot and cook, shaking the pan, until crisp-tender, 3 to 4 minutes. Add to vegetable mixture. Heat another tablespoon of oil in the pan. Strain the shrimp and discard the marinade. Put the shrimp in the skillet and cook until pink, about 3 minutes. Return the vegetable mixture to the pan with the shrimp and cook, stirring to combine, until heated through. Season with salt and pepper, to taste, and serve immediately over rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 30294,"Truffled Buttered Brussels Sprouts 3 pounds Brussels sprouts 1/4 pound unsalted butter 1-ounce truffle oil 1 tablespoon Italian flat leaf parsely Salt and pepper, to taste Instructions: Clean, trim and quarter brussel sprouts. Cook in salted water until tender. Shock in cold water. Melt butter in pan, add truffle oil. Toss in brussel sprouts. Add parsley, salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 30295,"Chicken and Steak Fajitas 1/2 cup orange juice 1/4 cup extra-virgin olive oil 2 large limes, zested and juiced 1/4 cup agave nectar or 3 tablespoons brown sugar 3 cloves garlic, minced 1 tablespoon dried oregano 1 tablespoon chili powder 1/2 teaspoon kosher salt, plus extra for seasoning 2 boneless and skinless chicken breasts 2 large boneless and skinless chicken thighs 1 (12 to 16-ounce) skirt or flank steak Serving suggestion: corn or flour tortillas, warmed, see Cook's Note. 1/2 cup orange juice 1/4 cup extra-virgin olive oil 2 large limes, zested and juiced 1/4 cup agave nectar or 3 tablespoons brown sugar 3 cloves garlic, minced 1 tablespoon dried oregano 1 tablespoon chili powder 1/2 teaspoon kosher salt, plus extra for seasoning 2 boneless and skinless chicken breasts 2 large boneless and skinless chicken thighs 1 (12 to 16-ounce) skirt or flank steak Serving suggestion: corn or flour tortillas, warmed, see Cook's Note. Instructions: In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade.
Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas. In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade.
Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 30296,"Chipotle Chicken Burritos 1 tablespoon vegetable oil 3/4 cup pico de gallo or fresh salsa 1 chipotle cl in adobo sauce, chopped, plus 1 to 2 tablespoons sauce from the can One 14-ounce can pinto beans, drained and rinsed 1 1/2 cups shredded rotisserie chicken, skin removed 1/4 cup roughly chopped fresh cilantro Kosher salt 4 burrito-size flour tortillas 1 1/3 cups cooked white rice, warmed 1 1/3 cups shredded Monterey Jack cheese (about 5 ounces) 1 1/3 cups shredded romaine lettuce Guacamole, for serving (optional) Instructions: Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt. Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo. Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 30297,"Chicken Noodle Soup 6 medium carrots, thinly sliced 3 cups canned chicken broth 3 cups water 1 clove garlic, peeled 3/4 pound boneless, skinless chicken breasts cut into 1/2-inch chunks 2 cups fine egg noodles Salt and pepper Instructions: In a large saucepan combine the carrots, broth, water and garlic. Cover and bring liquid to a boil over high heat. Reduce heat to medium and simmer about 5 minutes or until carrots are tender. Add chicken and egg noodles to broth, cover and cook until the noodles are tender. Fish out garlic clove and divide soup into two batches; serve one plain to the kids. Heat the other half and whisk in 1/2 cup or so (more or less, according to taste) of the coconut peanut sauce. Season to taste and the whole family is happy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30298,"15-Minute Cheesy Polenta with Chunky Tomato Ragu 1 1/2 cups whole milk Kosher salt 6 tablespoons extra-virgin olive oil 1/2 pound mild Italian sausage, casings removed 1 small yellow onion 1 1/2 cups baby carrots 2 cloves garlic
1 cup quick-cooking polenta
2 tablespoons unsalted butter 1 1/2 cups shredded Italian cheese blend
One 28-ounce can diced tomatoes Pinch crushed red pepper flakes, or more to taste 6 cups spring greens mix 1 small lemon
Instructions: Place a large high-sided skillet over medium-high heat. Combine the milk, 3 1/2 cups water and a large pinch of salt in a medium saucepan, cover and set it over medium-high heat. When the large skillet is hot, add 2 tablespoons of the oil and swirl the pan to coat. Add the sausage and cook, using a wooden spoon to break up the meat, until lightly browned in parts, about 3 minutes. Meanwhile, cut the onion into large chunks.
Add the onion, carrots and garlic to a food processor and pulse until finely chopped. Add 2 tablespoons of olive oil, the vegetables and a large pinch of salt to the pan with the sausage and cook until the vegetables are slightly softened, about 3 minutes. By this time, the milk and water mixture should be at a strong simmer. Whisk in the polenta and lower the heat to medium-low. Cook, stirring frequently, until the polenta is thickened and creamy, about 3 minutes. Stir in the butter and cheese and season with additional salt if needed. Remove from the heat and cover to keep warm.
When the vegetables are slightly softened, stir in the tomatoes and red pepper flakes. Cook, uncovered, stirring occasionally, until the vegetables are completely tender and the juice from the tomatoes has reduced slightly, 6 to 8 minutes. Season to taste with additional salt and red pepper flakes if desired.
Divide the polenta (if the polenta is too thick, whisk in 1/4 to 1/2 cup warm water to thin it out) among 4 bowls and top with the chunky tomato ragu. Toss the greens in a large bowl with the remaining olive oil, a squeeze of lemon juice, and some salt and pepper and serve on the side.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 30299,"Boozy Bourbon Chicken Marinade 1/2 cup bourbon 1/4 cup canola oil
3 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Instructions: Stir together the bourbon, oil, mustard, Worcestershire, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Use in place of your favorite chicken marinade. ","[Bourbon, Pinot Grigio, Riesling, Merlot]" 30300,"Cucumber and Watercress Salad 1 large cucumber, peeled and diced 1 bunch of watercress, trimmed 1/2 cup chopped parsley 2 tablespoons honey 2 tablespoons white wine vinegar Splash of water Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil Instructions: In a bowl, combine the cucumber, watercress and parsley. In a separate bowl, combine the honey, vinegar, water and season. Whisk in the extra-virgin olive oil. Drizzle the dressing over the vegetables and toss to coat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 30301,"Red and Black Pepper Crusted Filet Mignon with Honey-Mustard, Horseradish, Mint Sauce and Frisee Salad with Warm Vinaigrette and Poached Egg 3 tablespoons olive oil 3 slices country bread, crusts removed and cut into 1/8-inch dice Salt and freshly ground pepper 1/2 pound slab bacon cut into 1/2-inch lardons 2 shallots, thinly sliced 2 cloves garlic, finely sliced 1/4 cup white wine vinegar 8 cups frisee, washed, dried and cut into bite sized pieces 4 poached eggs 4 (3 to 4-ounce) filet mignon Kosher salt 2 teaspoons ancho cl powder 2 teaspoons coarsely ground black pepper 1 tablespoon plus 1 teaspoon olive oil 2 tablespoons Dijon mustard 2 tablespoons honey 1 tablespoon freshly grated horseradish or prepared (drained) 1 tablespoon finely chopped fresh mint Salt Instructions: Heat oil in a large saute pan over medium high heat. Add the bread cubes and season with salt and pepper. Cook until golden brown and place on a plate lined with paper towels. Heat a medium saute pan over high heat. Add the bacon and cook until golden brown. Remove bacon with a slotted spoon to a plate lined with paper towels. Add the shallots and garlic to the pan and cook until soft. Add the vinegar and cook for 30 seconds. Season with salt and pepper to taste. Place the frisee, croutons, and bacon in a bowl add the vinaigrette and toss to coat. Divide the salad onto 4 plates and top with a poached egg. Season filet with salt on both sides. Sprinkle 1 side of each filet with 1/2 teaspoon of the ancho cl powder and 1/2 teaspoon of the coarsely ground black pepper. Heat the olive oil in a large saute pan over high heat until almost smoking. Place the filet, pepper-side down in the pan and saute for 2 to 3 minutes or until a crust forms. Turn the filet over, reduce heat to medium and continue cooking until desired doneness, 2 to 3 minutes for medium-rare. Let rest 2 to 3 minutes before serving, spoon 1 tablespoon of the sauce over each steak. Combine all ingredients in a small bowl and season with salt to taste. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]

" 30302,"Wild Mushroom Grits with Poached Eggs and Serrano cl Sauce and Blue Corn Tortilla Strips Vegetable oil 2 blue corn tortillas, cut into very thin strips Kosher salt 4 tablespoons canola oil, divided 2 cloves garlic, finely chopped 1 pound assorted mushrooms (cremini, shiitake, oyster), coarsely chopped Kosher salt and freshly ground black pepper 1 small onion, finely chopped 4 to 5 cups homemade chicken stock or low-sodium canned chicken or vegetable broth 1 cup finely ground yellow cornmeal 1/2 cup mascarpone cheese 2 tablespoons freshly grated cotija cheese, to sprinkle over finished dish 2 tablespoons canola oil 1 small white onion, coarsely chopped 5 roasted serrano chiles, peeled, seeded and chopped 2 cloves garlic, chopped 1/2 cup heavy cream 1/2 cup dry white wine 1 tablespoon white wine vinegar 1 cup raw spinach 1 tablespoon honey Salt and freshly ground black pepper Chopped cilantro, for garnish 4 cups cold water 1 tablespoon white wine vinegar 4 extra large eggs Kosher salt and freshly ground black pepper Instructions: Blue Corn Tortilla Strips: Heat 2 inches of oil in a large high-sided saute pan over medium heat until it reaches 350 degrees F on a deep-fry thermometer. Add the tortilla strips in batches and fry until just crisp, about 20 seconds. Remove with a slotted spoon to a plate lined with paper towels and season with salt. Set aside. Mushroom Grits: Heat 2 tablespoons of the oil in a large saute pan over high heat. Add the garlic and mushrooms and cook until golden brown. Season with salt and pepper, to taste. In a medium saucepan over medium heat, add the remaining oil and onion, cooking until soft. Add 4 cups of the stock and bring to a boil. Slowly add the cornmeal, whisking constantly, and continue to whisk until thickened. Reduce the heat to medium-low and cook until the grits are soft stirring constantly, adding more stock if needed, about 10 minutes. Reduce heat to low and stir in the mascarpone, season with salt and pepper, to taste, and then stir in mushrooms. Remove from heat. Serrano cl Sauce: Heat the oil in a medium saucepan over high heat. Add the onion and Serrano chiles and cook until soft. Add the garlic and cook for 1 minute. Add the cream, wine and vinegar and cook until reduced by a third. Transfer the mixture to a blender, add the spinach, honey, salt and pepper and blend until smooth. Poached Eggs: Bring water and vinegar to a simmer in high-sided saute pan. Break the eggs, 1 at a time, into a ramekin and carefully slide the egg into the simmering water, repeat with remaining eggs. Cook about 3 minutes until whites have firmed up but yolk is still soft. Remove with a slotted spoon to a plate lined with paper towels and season with salt and pepper, to taste. Serve immediately. To plate: Spoon some of the grits into a shallow bowl, top with a poached egg. Drizzle with some of the Serrano cl Sauce, top with some tortilla strips, sprinkle with grated cotija and garnish with cilantro. Repeat with remaining ingredients. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 30303,"Deviled Potato and Egg Salad 4 large eggs 1 1/2 pounds small Yukon gold potatoes, halved and quartered Salt 1 cup chicken stock 1 small onion, peeled 1 small red cl seeded and finely chopped 2 ribs celery, chopped 1 teaspoon paprika, 1/3 palmful A small handful flat-leaf parsley, finely chopped Freshly ground black pepper 3 tablespoons cider vinegar 2 rounded tablespoons yellow mustard 1 tablespoon Worcestershire 2 teaspoons hot sauce 1/3 cup extra-virgin olive oil Instructions: In a medium pot, add the eggs and cover with water. Bring to a full boil over medium heat, then cover the pot and turn off the heat. Let the eggs stand 10 minutes. Rinse under cold water, then roll and crack the shells. Put the eggs into cold water a few minutes to loosen the shells. Peel and chop the eggs and put them into a small bowl. Add the potatoes to a large pot and cover with water. Bring the potatoes to a boil over medium heat and salt the water. Cook until tender, about 12 to 15 minutes. Warm the chicken stock in small pot over low heat while the potatoes cook. Drain the potatoes, put them into a serving bowl and douse them with stock while very hot. Grate the onion over the potatoes. Stir in the cl pepper, celery, paprika, parsley and salt and pepper, to taste. In a small bowl, whisk together the vinegar, mustard, Worcestershire, hot sauce and oil. Add the eggs to the potato salad and pour in the dressing. Toss to combine and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 30304,"Shrimp with Lobster Sauce 1 pound large shrimp, peeled and deveined 3 tablespoons soy sauce 2 thin slices fresh ginger
1/4 teaspoon ground white pepper 3 tablespoons vegetable oil 1 pound ground pork 2 cloves garlic, minced 3 cups low-sodium chicken broth 2 tablespoons cornstarch 2 large eggs, beaten 1 cup frozen peas, thawed Jasmine rice, for serving Instructions: Heat a large wok or skillet over medium-high heat. Combine the shrimp, soy sauce, ginger and white pepper in a medium bowl. Heat the vegetable oil in the wok until shimmering. Add the pork and cook, stirring occasionally and breaking up the meat, until browned and mostly cooked through, about 4 minutes. Add the garlic and cook, stirring, until combined, about 2 minutes. Slowly pour 2 3/4 cups chicken broth into the pan; bring to a boil. Reduce the heat and simmer until the sauce is slightly reduced and the pork is cooked through, about 5 minutes. Mix the cornstarch and remaining 1/4 cup chicken broth to make a slurry. Slowly stir the mixture into the pan and cook, stirring, until thickened, about 2 minutes. Add the shrimp mixture and the beaten eggs. Cook, stirring occasionally, until the shrimp is cooked through, 4 to 5 minutes. Stir in the peas and remove from the heat. Serve over rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30305,"Cornish Hens Under a Brick with Green Beans 2 cornish hens, split in half through the breast Kosher salt 1/4 cup extra-virgin olive oil 2 cloves garlic, minced
1 sprig fresh rosemary, stem removed and finely chopped
Zest and juice of 1 lemon
1 small shallot, finely diced
8 to 10 cremini mushrooms, stems removed and sliced
1/2 cup dry white wine 5 fresh sage leaves, chopped
1 cup chicken stock 1 tablespoon unsalted butter, at room temperature 1/2 pound green beans, trimmed 2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper flakes 1/4 cup toasted sliced almonds
Kosher salt
Instructions: For the cornish hens: Season the hen halves with salt and refrigerate, uncovered, overnight so the skin can dry out. When the meat is ready, preheat the oven to 400 degrees F. Line a sheet pan with a rack and set aside. Stir together 2 tablespoons of the olive oil, the garlic, rosemary, lemon zest and salt to taste, then set aside. Add the remaining 2 tablespoons olive oil to a large saute pan and heat over high heat. Working in batches, place 2 hen halves in the pan skin-side down and cover with the foil-lined brick. Reduce the heat to medium and cook until the skin is golden brown and crispy, 4 to 5 minutes. Remove the brick, flip the pieces and cook 3 to 4 minutes more. Transfer to the prepared sheet pan skin-side up. Repeat with the remaining 2 hen halves, reserving the saute pan. Brush the hens with the oil, garlic and rosemary mixture and bake until the internal temperature reaches 165 degrees F, 8 to 10 minutes. Remove from the oven and keep warm. While the hens are baking, heat the reserved saute pan over medium-high heat, add the shallots and saute until translucent, 5 minutes. Add the mushrooms and cook 2 to 3 minutes. Deglaze the pan with the wine, then add the sage. Cook until the wine is reduced, 2 to 3 minutes more. Add the stock and cook until reduced by half, 5 minutes. Finish the sauce with the butter and lemon juice and keep warm. For the green beans: Set up a large pot of well-salted boiling water. Set up a large bowl of well-salted ice water. Blanch the green beans until bright green and tender, but still crisp, 1 minute. Remove from the boiling water and plunge them immediately into the ice bath. Once the beans are cool, remove them and pat dry. Combine the olive oil, garlic, and red pepper flakes in a medium saute pan. Turn the heat to medium and gently cook until the garlic is golden brown, but not burnt, 3 to 5 minutes. Discard the garlic, then add the green beans and toss to coat in the garlic oil. Add the almonds and toss to combine. Serve the cornish hens with the sauce and green beans. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 30306,"Shrimp Po'Boys with Angry Mayonnaise 1/2 cup extra-virgin olive oil 12 cloves garlic, thinly sliced 1 serrano chili pepper, thinly sliced 1 cup basil leaves, torn in smaller pieces 2 cups mayonnaise 1 lemon, juiced 1 1/2 tablespoons orange zest Gray salt Freshly ground black pepper 2 cups instant flour (recommended: Wondra) 1 tablespoon chili powder 2 tablespoon gray salt 2 teaspoons freshly ground black pepper 5 1/2 pound peeled and de-veined (16 to 20 count) shrimp with the tail removed 12 soft rolls 2 head Bibb lettuce, chiffonade 8 tomatoes-sliced Instructions: For the mayonnaise: Add 1/2 cup olive oil to a large saute pan over high heat. Add the garlic and fry until just starting to turn golden brown, add the chili peppers to soften them a bit. Add the basil leaves and stand back, the basil will crack and pop. Let the basil get crispy and toss in the orange zest for about 30 seconds. Pour the mixture onto a plate and put in the refrigerator to cool. Meanwhile mix the mayonnaise together with the lemon juice. When the basil/chili mixture has cooled, fold it into the mayonnaise Season with gray salt and pepper, to taste, and return mayonnaise to the refrigerator. To assemble the sandwiches: Mix together the instant flour, chili powder, salt and pepper. Using a shallow baking dish or large plate dredge the shrimp in the flour mixture. Cook the shrimp in 2 batches. Heat 1/4 cup olive oil in a large saute pan over high heat. Add half the shrimp in a single layer and cook until golden brown on both sides. Repeat with the second half of shrimp. Remove to a plate lined with paper towels. Split the rolls and spread both sides with the angry mayonnaise, divide the lettuce among the rolls, then the tomato slices seasoned with gray salt and pepper, then the fried shrimp. Eat and enjoy. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 30307,"Marinated Beets with Pomegranate Molasses and Toasted Pepitas 6 medium red or golden beets (about 2 pounds) Kosher salt 1 tablespoon apple cider vinegar 1 tablespoon balsamic vinegar 2 teaspoons pomegranate molasses 2 teaspoons dark brown sugar Coarse sea salt Freshly ground black pepper 4 tablespoons extra-virgin olive oil 2 tablespoons toasted pepitas Instructions: Fill a large pot three-quarters full with cold water and add the beets. Sprinkle the water generously with kosher salt. Bring to a boil over medium heat, and then reduce the heat and simmer gently until the beets are tender when pierced with the tip of a knife, 30 to 35 minutes. Drain and let cool for about 10 minutes.
Peel the beets by \wiping\ the skin off with a kitchen towel. Trim the tough parts of the tops and bottoms with a small knife and cut each beet into 6 to 8 wedges, like wedges of an orange.
Place the beets in a bowl. Whisk together the cider vinegar, balsamic vinegar, pomegranate molasses, brown sugar and sea salt and pepper to taste in another bowl until the sugar dissolves. Add the beets and toss thoroughly to coat. Marinate in the refrigerator for 10 to 15 minutes.
When ready to serve, add the olive oil and stir to coat the beets. Taste for seasoning, adding more sea salt and pepper if needed. Top with the pepitas. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30308,"Knockout Punch 1 1/2 cups cranberry juice 1 1/2 cups orange juice
1 1/2 cups pineapple juice
3/4 cup vodka
1 cup sliced strawberries
1 cup coarsely chopped pineapple
1 quart sparkling water Instructions: Mix the cranberry juice, orange juice and pineapple juice in a bowl or large pitcher. Gently stir to combine. Fill 2 ice cube trays with punch and freeze until solid, about 3 hours. Place remaining punch in the refrigerator to chill. Transfer the punch to a punch bowl and stir in the ice cubes, vodka, strawberries and pineapple. Divide the punch among 6 glasses, add a splash of seltzer to each glass and serve. ","[Riesling, Moscato, Sauvignon Blanc]" 30309,"Peppery Sausage Fingers 1 sheet frozen puff pastry (half a 17-ounce package), thawed All-purpose flour, for dusting 8 links fully cooked Italian chicken sausage (such as asiago-red pepper flavor) 1 large egg, lightly beaten 1/3 cup finely grated asiago cheese Coarsely ground pepper 1/4 cup mayonnaise 1/4 cup sour cream 2 tablespoons dijon mustard 1 small clove garlic, grated Kosher salt Instructions: Preheat the oven to 400?. Roll out the puff pastry into a 10-inch square on a lightly floured surface. Cut into 8 strips, then cut each in half crosswise. Pat the sausages dry with a paper towel and cut each in half crosswise. Wrap a strip of puff pastry around each sausage, gently rolling the seams against a clean surface to seal. Arrange the wrapped sausages on a baking sheet, leaving a little space between each. Brush with the beaten egg and sprinkle with the cheese and 3/4 teaspoon pepper. Bake until golden, 25 to 30 minutes.
Combine the mayonnaise, sour cream, mustard and garlic in a small bowl; season with salt and pepper. Serve with the sausages. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30310,"Chef Sam's Award-Winning Seafood Laulau 3 (3-ounce) fresh Mahi Mahi pieces 2 ti leaves, ribs removed or corn husks or banana leaaves 4 ounces dill mayonnaise, recipe follows 3 bay shrimps 3 bay scallops 1-ounce fresh spinach 1-ounce shiitake mushroom, julienned 2 ounces vegetable mix, (Sauteed zucchini, bell pepper and onion) Salt, to taste Pepper, to taste 4 ounces baby bok choy 2 ounces lomi tomato relish, recipe follows Soy butter sauce, recipe follows Instructions: Place 1 piece of fish on ti leaves and add a dollop of dill mayo, 1 piece of shrimp, scallop, spinach, mushroom and vegetable mix and season. Continue with the rest of the fish and then wrap. Steam Seafood Laulau for 15 to 20 minutes, steam 4 ounces of baby bok choy for 5 minutes. Place baby bok choy in center of plate topped with Seafood Laulau. Then at 3 points of the plate, add 2 ounces of the lomi tomato relish. Drizzle 2 ounces of the soy butter sauce over the Seafood Laulau. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30311,"Easy S\u2019mores Truffles 2 cups milk chocolate chips 1 cup bittersweet chocolate chips
1 14-ounce can sweetened condensed milk
Pinch of kosher salt 2 cups mini marshmallows 1 cup crushed cinnamon graham crackers
Instructions: Make the base: In a double boiler (you know the rules, don\u2019t let that water touch the bottom of your top pot or bowl), add the milk chocolate chips, bittersweet chocolate chips, sweetened condensed milk and salt. Cook, stirring, until the mixture slightly thickens, 8 to 10 minutes. Transfer to a small baking dish and then refrigerate until solid, 2 to 3 hours. Make the coating: Preheat the broiler. Line a large rimmed baking sheet with parchment paper and spread the mini marshmallows in a single layer on the baking sheet. Broil until the marshmallows are black\u2014not brown but black, 2 to 4 minutes. (Rotate the baking sheet as needed.)
Allow the marshmallows to cool completely (sliding the parchment off of the sheet and onto a plate and placing it in the fridge helps). Once the marshmallows are cooled and hardened, remove and finely chop. Add them to a large bowl with the graham cracker crumbs and stir to combine.
Remove the truffle base from the refrigerator and, using a small scoop or spoon, make about 36 balls (a bit smaller than a golf ball), roll each in the marshmallow\u2013graham cracker coating and place on a baking sheet. Refrigerate until ready to serve. Serve chilled or at room temperature.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30312,"Salmon Burgers with Green Apple Slaw 1 small red onion (1/2 thinly sliced, 1/2 diced) 1/2 head green cabbage, very thinly sliced (about 4 cups) 3 tablespoons rice vinegar Kosher salt and freshly ground pepper 1 14-ounce can salmon, drained and flaked with a fork 2 large eggs, lightly beaten 1/2 cup panko breadcrumbs 1/4 cup plus 1 tablespoon chopped fresh dill 1/2 cup plus 2 tablespoons creme fraiche or sour cream 1/4 cup extra-virgin olive oil 1 green apple, cut into matchsticks 4 potato buns Instructions: Toss the sliced onion, cabbage, rice vinegar, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Mix the salmon with the diced onion, eggs, panko, 1/4 cup dill, 2 tablespoons crme fra?che, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Form into four 1/2-inch-thick patties. Mix 1/4 cup creme fraiche with the remaining 1 tablespoon dill in a small bowl. Heat 2 tablespoons olive oil in a large nonstick skillet over high heat. Add the salmon patties and cook until browned and firm, 2 to 3 minutes per side. Add the apple to the cabbage mixture. Fold in the remaining 1/4 cup creme fraiche and 2 tablespoons olive oil; season with salt and pepper. Serve the salmon burgers on the buns; top with the dill creme fraiche. Serve with the slaw. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30313,"Halibut in Escabeche 2 pounds skinless halibut filet, or other firm white fish 1 cup all-purpose flour Kosher salt and freshly ground black pepper 6 tablespoons extra-virgin olive oil 1 medium onion, sliced 1 red bell pepper, cut into strips 1 green bell pepper, cut into strips 1 scotch bonnet or habanero pepper, halved (optional) 2 cloves garlic, sliced 4 sprigs fresh thyme 2 fresh or dried bay leaves 1/2 teaspoon whole black peppercorns 1/2 teaspoon whole allspice 1 cup malt vinegar 1 cup water Instructions: Cut the fish into 2-inch wide strips and pat them dry. Season the flour with salt and pepper, dredge the fish in it, and pat off any excess flour. Heat 3 tablespoons olive oil in a skillet over medium heat. Saute the fish until it is lightly browned on both sides, about 3 to 4 minutes per side. Drain on paper towels and then put the fish in one layer into a shallow glass dish. Drain the oil from the skillet, return it to medium heat, and add 3 tablespoons fresh olive oil. Add the onions, bell peppers, and scotch bonnet, if using, and cook until the vegetables begin to soften, about 5 minutes. Add the garlic, thyme, bay leaves, peppercorns, and allspice and cook for another 2 minutes. Pour in the vinegar and water and bring it to a boil. Spoon the vegetables and herbs over the fish and then add the vinegar sauce. Serve hot or let it cool to room temperature and refrigerate for at least 4 hours or overnight. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 30314,"Double Feature Cupcakes with Mexican Hot Chocolate Frosting 1/2 cup milk chocolate chips 1 cup (2 sticks) unsalted butter 1 teaspoon vanilla extract 1 cup sugar 3 large eggs 3/4 cup all-purpose flour 1/3 cup unsweetened cocoa powder 1 teaspoon baking powder 1/8 teaspoon salt 12 peanut butter cups 1 (8-ounce) package cream cheese, at room temperature 1/2 cup (1 stick) unsalted butter, at room temperature 1 teaspoon chili powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 teaspoon vanilla extract 3 cups confectioners' sugar, sifted 3 ounces unsweetened chocolate, melted Instructions: Preheat the oven to 350 degrees F. Line a standard cupcake pan with liners. To prepare the cupcake batter: In a large heat resistant bowl, combine the chocolate and butter over a pot of simmering water, without letting the bottom touch the water. Stir gently until melted and well combined. You may use a microwave, if preferable. Remove chocolate from heat and stir in the vanilla. Add the sugar. Beat with a handheld electric mixture until smooth and combined, about 3 minutes. Add the eggs, 1 at a time, mixing for 20 seconds between each egg to incorporate. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Mix until well blended. Using ladle or small measuring cup, fill the cupcake cups 2/3 of the way full. Place a peanut butter cup in the center of each cup and press down slightly. Bake until the cupcakes are firm to the touch about 20 minutes. To prepare the frosting: Using a handheld electric beater, cream the cream cheese and butter together thoroughly. Add the chili power and cinnamon, mixing to incorporate. Add the salt, vanilla, and confectioners' sugar. Finally, mix in the melted chocolate and blend thoroughly until smooth. If additional thickening is needed, add more sifted confectioners' sugar, a little at a time, until a spreadable consistency is reached. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30315,"Pumpkin Vermont Chevre and Jonah Crab Souffle 6 soup bowl pumpkins 1 tablespoon butter 2 tablespoons all-purpose flour 1/3 teaspoon cayenne pepper Salt Cracked black pepper 6 eggs, separated, yolks reserved, whites whipped to stiff peak stage 12 ounces Jonah crab meat 2 sage leaves, chiffonade 6 ounces Vermont chevre Instructions: Preheat oven to 350 degrees F. Cut top off of pumpkins. Remove seeds, place pumpkins in large pan with 4 cups of water, cover and bake at 350 for 40 minutes. Remove pumpkins from oven, scoop flesh out of pumpkins, reserving the shell. Puree flesh in food processor until smooth. Place flesh in a heavy-bottomed pot with the butter, flour, cayenne pepper, salt, and black pepper. Cook with low heat until dry. Remove from heat, add egg yolks and transfer to a stainless steel bowl. Raise oven temperature to 375 degrees F. Fold in crab, sage, chevre, and egg whites. Pipe mixture back into pumpkin and bake for approximately 13 minutes. Garnish with pumpkin top. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 30316,"Basil Chive Red Potato Mash 2 pounds red-skinned new potatoes Kosher salt and freshly ground black pepper 1/2 cup heavy cream 8 tablespoons (1 stick) butter A small handful chopped fresh chives (about 3 tablespoons) A small handful roughly chopped basil leaves (about 2 1/2 tablespoons) Instructions: Put the potatoes in a medium saucepan and pour in enough cold water to cover them by a couple of inches. Toss in a handful of salt. Bring the water to a boil and cook until the potatoes are tender when poked with a knife, about 25 minutes. Drain the potatoes and return to the pan. Add the cream and butter and let the whole pot sit over very low heat until warmed through. Add chives and basil to the pot with the potatoes and mash the potatoes coarsely. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 30317,"Grilled Peaches and Cream 6 fresh peaches 2 tablespoons grapeseed oil Pinch salt 1 cup mascarpone cheese 1/4 cup cream cheese 1/4 cup powdered sugar 1/2 cup prepared raspberry sauce (ice cream topping sauce) 2 tablespoons freshly chopped mint leaves Instructions: Preheat grill over medium-high heat. Cut peaches in half and remove the stone. Brush with oil and sprinkle with salt. Place on the hot grill. (If you don't have a grill use a hot saute pan.) Cook until soft but not falling apart, approximately 3 minutes on both sides. Set aside to rest. In a small bowl mix the mascarpone, cream cheese and powdered sugar together until it reaches a smooth consistency. Use a little hot water to loosen, if mixture remains stiff. To finish place 2 halves of the grilled peaches onto a plate. Top with cheese mixture and drizzle with raspberry sauce. Garnish with fresh chopped mint. ","[Chardonnay, Moscato, Sauvignon Blanc, Riesling]" 30318,"Hangover Easy Eggs Benedict Sandwich 2 tablespoons mayonnaise 1 teaspoon lemon juice 1/8 teaspoon cayenne Kosher salt and freshly ground black pepper 2 slices Canadian bacon 1 sandwich-size English muffin, split 2 tablespoons unsalted butter, softened 1/2 cup loosely packed baby spinach leaves 1 tablespoon vegetable oil 1 large egg Instructions: Preheat the oven to 400 degrees F. Whisk together the mayonnaise, lemon juice and cayenne in a small bowl, and season with 1/4 teaspoon each salt and pepper; set aside. Lay the Canadian bacon flat on a rimmed baking sheet. Generously spread both English muffin halves with the butter, sprinkle with some salt and pepper and transfer to the baking sheet. Bake until the muffins start to crisp and the bacon is fragrant, about 10 minutes. Top the bacon evenly with the spinach, and continue baking until the spinach is wilted and the muffins are nicely browned, about 5 minutes. Meanwhile, heat the vegetable oil in a small skillet over medium-high heat. Crack the egg in the skillet, sprinkle with salt and pepper and cook until the egg white is set and crispy on the bottom and edges and the yolk is still runny, 2 to 3 minutes. Arrange 1 spinach-topped slice of Canadian bacon on 1 English muffin half, top with the egg, drizzle with the mayonnaise mixture and top with the remaining spinach-topped bacon slice and muffin half. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 30319,"Edamame and Miso Dip 12 ounces (about 2 cups) frozen shelled edamame 1/4 cup white, yellow or red miso paste 1 garlic clove, minced 1/2-inch piece fresh ginger, peeled and finely grated
2 teaspoons toasted sesame oil 2 to 3 tablespoons rice vinegar 2 scallions, thinly sliced 1/2 teaspoon black sesame seeds, optional
Serving suggestions: Sesame rice crackers, sliced cucumbers, carrots and/or radishes Instructions: Bring a small pot of water to a boil and add the edamame. Cook until tender, about 5 minutes. Drain well and cool slightly. Place the edamame in a food processor along with the miso, 1/2 cup water, garlic, ginger, sesame oil and 2 tablespoons rice vinegar. Set aside 1 tablespoon scallion for garnish and add the rest to the food processor. Process until smooth, scraping down the sides of the bowl as needed. Season with the additional tablespoon of rice vinegar if desired. Transfer the dip to a small serving bowl and garnish with the reserved scallions and the sesame seeds if using. Serve with crackers and vegetables for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30320,"Roasted Tapenade Crusted Salmon 1 7-ounce salmon filet Salt and pepper to taste 3 tablespoons olive oil 1/4 cup white wine 1 tablespoon Kalamata Olive Tapenade, recipe follows 3 ounces Sauteed spinach 4 ounces Champagne Vinaigrette, recipe follows 1 chervil leaf for garnish 2 ounces chicken broth 2 ounces champagne vinegar 1 teaspoon dijon mustard 1 shallot, minced 1 garlic clove, minced 1 ounce olive oil 1 teaspoon honey 1 ounce salad oil Salt and white pepper to taste 1 ounce tomato concasse 1/2 ounce Italian parsley, finely chopped 1/4 ounce chervil, finely chopped 1/4 chives, finely chopped 1/4 ounce tarragon 1/4 pound kalamata olives, pitted 2 garlic cloves 2 tablespoons olive oil Salt to taste Instructions: Preheat oven to 350 degrees. Season salmon with salt and pepper on both sides. Add olive oil and white wine. Mix to coat both sides. Place in hot saute pan and sear on both sides for approximately 1 minute. Place in oven for 3-5 minutes. After 3-5 minutes, remove salmon from oven and spread with tapenade. Place back in oven to finish cooking, approximately 5-10 minutes. To plate, place salmon on top bed of spinach and spoon vinaigrette over. Whisk chicken broth, vinegar, mustard, shallot, garlic, oils, and honey in bowl. Season with salt and pepper. Just before serving add tomato and herbs. Add all ingredients to food processor. Process until smooth paste. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 30321,"Barley Risotto with Roasted Winter Vegetables 4 cups chicken or vegetable broth, homemade or low-sodium canned 2 sprigs fresh thyme 1 medium carrot, sliced 1 small celery root (about 1/2 pound), peeled and cut into 3/4-inch chunks 1/2 small butternut squash, halved, peeled, seeded, and cut into 3/4-inch chunks 4 tablespoons extra-virgin olive oil 1 teaspoon kosher salt, plus additional for seasoning 1 cup pearl barley 1/2 medium onion, chopped 2 cloves garlic, smashed 1/2 cup dry white wine 4 to 5 cups torn mustard greens (1 small bunch) Freshly ground black pepper 1 cup freshly grated Parmesan, optional Instructions: Preheat the oven to 425 degrees F. Toss the carrot, celery root, and butternut squash with 2 tablespoons of the olive oil and the salt on a baking sheet and spread out in an even layer. Roast until golden and tender, about 25 minutes. Combine the chicken broth and thyme in a small saucepan and bring to a simmer. Heat the remaining 2 tablespoons olive oil in the saucepan over medium-high heat. Add the barley, onion and garlic, and cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Pour in the wine, and cook, stirring constantly, until the liquid is absorbed. Add 2 cups of the broth, reduce the heat to medium-low, and simmer until the liquid is absorbed, stirring frequently. Add the remaining broth and simmer, stirring occasionally, until the barley is tender but still slightly firm and the mixture is still soupy, about 30 minutes. Add the roasted vegetables and cook until the vegetables are heated through. Stir the mustard greens into the risotto, then let the mixture sit until the greens wilt, about 3 minutes. If the risotto thickens up too much, thin it out with a little hot water. Season with salt and pepper. Serve immediately. Pass grated cheese at the table. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30322,"Grilled Guacamole 3 avocados, halved and pitted 2 large jalapenos, halved and seeded 2 medium cloves garlic, ground into a paste with kosher salt or grated 1 small red onion, finely chopped
Juice of 1 lemon
Juice of 1 lime
Salt
Instructions: Heat a grill pan to medium heat and place the avocados and jalapenos in the pan cut-side down. Grill until the avocados and jalapenos start to char, 3 to 5 minutes. In a medium bowl, douse the garlic and onions with the lemon and lime juices. Season liberally with salt and set aside to allow the flavors to marry. Scoop the avocado flesh from the skins. Place a metal cooling rack over the bowl. Working with one half at a time, place the avocado cut-side down on the rack and press down, pushing it through the rack. The rack will dice it as its being added to the bowl. Repeat for the remaining halves. Finely chop the jalapenos and add to the guacamole. Mash with a fork until fairly smooth. Adjust the salt, and then serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 30323,"Batonette Pommes Frites 2 Yukon gold potatoes Salt and freshly ground black pepper Instructions: Preheat a deep-fryer or a deep pot halfway filled with oil to 325 degrees F. Peel the potatoes and with a knife, cut the potatoes into 1/2-inch strips (or batonettes). Blanch the potatoes in the oil until just starting to turn golden, about 1 1/2 minutes. Remove and drain. Raise the temperature of the oil to 360 degrees F. Add the potatoes back to the hot oil and fry until golden brown and crispy. Drain and place on a paper towel-lined plate. Season with salt and freshly ground black pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30324,"Potato Chips with Creme Fraiche and Caviar 1/4 cup herbed olive oil 3 large russet potatoes scrubbed 2 tablespoons chopped finely rosemary leaves 9 ounces caviar 8 ounces creme fraiche Salt Pepper Instructions: Preheat oven to 375 degrees F. Brush 3 large baking sheets generously with some oil. With a mandoline or other manual slicer cut the potatoes crosswise into 1/8-inch thick slices. Arrange slices in 1 layer on a baking sheet and brush with some remaining oil. Sprinkle potatoes with rosemary, salt and pepper. Repeat these steps for remaining 2 baking sheets. Bake slices in middle of oven until golden, 15 to 20 minutes. With a metal spatula immediately transfer to a rack to cool completely. Top potato chips with 1 teaspoon each of caviar and creme fraiche. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30325,"Parmesan Taters 5 cups frozen tater tots 1/4 cup olive oil Salt and freshly ground black pepper 1 1/2 tablespoons crushed garlic 3 tablespoons chopped flat-leaf parsley 1/2 cup grated Parmesan Instructions: Preheat the oven to 400 degrees F. Combine the tater tots and the olive oil in a bowl. Toss to coat, spread on a baking sheet and bake until golden brown and crisp, about 30 minutes. Remove the tater tots from the oven, season with salt and pepper and transfer to a mixing bowl. To the taters, add the garlic, parsley and cheese. Toss to combine and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 30326,"Walleye on a Stick 1 cup all-purpose flour 1 tablespoon lemon-pepper seasoning 1/2 teaspoon granulated garlic 1/2 teaspoon baking powder Kosher salt 1 tablespoon vegetable oil, plus more for deep-frying 1 cup mayonnaise 1/3 cup sweet pickle relish Juice of 1/2 lemon, plus lemon wedges for serving Freshly ground pepper 1 pound walleye fillets Instructions: Whisk the flour, lemon-pepper seasoning, granulated garlic, baking powder and 1/2 teaspoon salt in a bowl. Whisk in 1 tablespoon vegetable oil, then 1/2 to 3/4 cup ice water to make a smooth batter. Refrigerate for at least 20 minutes. Meanwhile, make the tartar sauce: Whisk the mayonnaise, pickle relish, lemon juice, and salt and pepper to taste in a bowl. Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 375 degrees. Cut the fish into 8 pieces, about 1 1/2 by 4 1/2 inches. Thread each piece of fish onto a long wooden skewer. Season generously with salt and pepper. Dip the fish into the batter, turning to coat; let the excess drip off. Carefully place the fish (skewers and all) in the hot oil. Fry, turning as needed with tongs, until golden and cooked through, about 6 minutes. Remove and drain on paper towels; season with salt. Serve with the tartar sauce and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30327,"Andouille Corn Pudding 1/2 cup olive oil 2 cups andouille sausage, diced 1/2-inch 1 cup onions, minced 1/2 cup celery, minced 2 tablespoon garlic, minced 1 cup frozen corn, thawed 1 tablespoon salt 2 tablespoons LA spice 6 eggs 1 quart heavy cream 16 cups jalapeno cornbread, 1-inch cubes Instructions: Heat pan, add oil and andouille and render fat. Add onions, celery, garlic, corn and seasonings and sweat vegetables. Remove from heat and let cool. Whisk eggs and cream, add cooled andouille/vegetable mixture. Add diced cornbread to cream mixture allow to soak for 20 minutes. Add mixture to 1/2 sheet hotel pan and cover with foil. Cook pudding for 40 to 50 minutes or until set. Cut into 4-inch by 4-inch squares. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 30328,"Shrimp Croquettes with Creamed Green Peas 3 tablespoons butter 1 large shallot, finely chopped
1/3 cup all-purpose flour
1 pound medium shrimp, shelled, deveined and finely chopped 1/2 cup milk
1/2 lemon, juiced Kosher salt and black pepper
2 cups panko breadcrumbs
3 large eggs, beaten
3 tablespoons butter 3 tablespoons all-purpose flour
2 cups whole milk
Kosher salt and black pepper
2 pounds frozen green peas, thawed
3 cups peanut oil, for frying Instructions: For the shrimp croquettes: Melt the butter in a medium skillet over medium-high heat. Add the shallot and saute until softened, about 4 minutes. Use a wire whisk to stir in the flour. Cook for 1 minute, and then add the shrimp. Stir in the milk and cook until the mixture is very thick, stirring constantly for 1 minute. Remove from the heat and add the lemon juice and some salt and pepper. Allow the croquette mixture to cool completely before shaping into small meatball-sized balls. Place the breadcrumbs in a shallow dish. Mix the beaten eggs with 2 tablespoons water. Double coat the croquettes by rolling them first in the crumbs, then in the egg mixture, and then in the crumbs again. Place each coated croquette on a baking sheet. Cover the croquettes and set them aside. For the creamed green peas: Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook until smooth and lightly browned, about 1 minute. Slowly whisk in the milk and continue cooking on medium heat, stirring often. Season with salt and pepper. Cook until the mixture is smooth and thick, about 6 minutes. Stir in the peas, and keep warm while you fry the croquettes. Heat the oil to about 375 degrees F in a deep, heavy pot. Preheat the oven to 150 degrees F. Add the croquettes to the hot oil in batches, making sure not to crowd the pan. Cook until golden brown, about 3 minutes. Drain the croquettes on paper towels, sprinkle with salt, and keep warm in the oven as you fry the remaining croquettes. Make sure the oil returns to 375 degrees F before cooking the next batch, or they will be heavy and greasy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 30329,"Black Tea Chicken with Eggplant 2 black tea bags 1 pound boneless, skinless chicken breasts 3 tablespoons canola oil, divided 1 tablespoon chopped ginger 1 tablespoon chopped garlic 2 Asian eggplants, about 1 pound, cut into 1/4-inch slices 1 tablespoon hoisin sauce 3 tablespoons low-sodium soy sauce Instructions: Steep the tea bags in 2 cups boiling water for 5 minutes. Remove the bags and allow the liquid to cool to room temperature. Cut the chicken into bite-sized pieces. Put the pieces into a bowl and cover with the cooled tea. Cover with plastic wrap and refrigerate for 2 hours or up to overnight. When you are ready to cook, drain the chicken and pat it dry. Heat 2 tablespoons canola oil in a large skillet or wok over medium-high heat. Add the ginger, garlic, and chicken and stir-fry until it is just cooked through, 4 to 5 minutes. Remove to a plate and set aside. Add the remaining 1 tablespoon oil to the pan, add the eggplant, and stir-fry until the eggplant begins to brown and soften, 3 to 4 minutes. Return the chicken to the pan, add the hoisin sauce and soy sauce, and stir-fry until the chicken is cooked through, 2 to 3 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30330,"Mama Daisy's Banana Pudding 2 1/2 cups sugar 6 tablespoons all-purpose flour Pinch salt Two 12-ounce cans evaporated milk 4 egg yolks 1/2 stick butter, cubed 1 teaspoon vanilla extract 1 box vanilla wafers, plus more for garnish, crumbled 5 bananas, sliced Whipped cream Instructions: In a 3-quart heavy saucepan on low heat, add sugar, flour and salt. Pour in the evaporated milk and stir constantly. The mixture will thicken slowly, about 15 minutes. Lightly beat the egg yolks in a medium size bowl. Add a ladleful of the thickened milk mixture to the eggs and whisk, to temper the eggs. Add the egg mixture into the saucepan and continue to whisk and cook until incorporated, roughly 2 to 3 minutes. Remove the saucepan from the heat and stir in the butter and the vanilla extract. Place the pudding into a bowl and cover with plastic wrap. Let cool in refrigerator for 2 1/2 hours. Into a large bowl or trifle dish, add a layer of vanilla wafers, a layer of sliced bananas, and top with pudding. Add the whipped cream and then repeat the layers. Garnish with crumbled cookies on top. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 30331,"Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers 3 pieces boneless, skinless chicken breast 3 onions 2 fresh bay leaves 2 tablespoons extra-virgin olive oil 8 ounces button mushrooms, sliced or quartered 4 baby potatoes, diced 2 parsnips, peeled and diced 1/2-inch thick 2 small ribs celery, chopped A few sprigs fresh sage leaves, very thinly sliced Salt and freshly ground black pepper 3 tablespoons butter 3 tablespoons all-purpose flour Splash white wine 1 rounded tablespoon Dijon mustard 2 cups chicken stock 1/2 cup heavy cream 1 sheet frozen puff pastry dough, defrosted 1 egg Instructions: Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf. Fill the pan with just enough water to come to the top of the chicken breasts. Bring the mixture to a low boil, reduce the heat to a simmer and poach the chicken 12 to 15 minutes. Remove the chicken and dice or shred with forks. Reserve the poaching liquid. In the same pan, heat 2 tablespoons extra-virgin olive oil, a couple of turns of the pan over medium-high heat, add the mushrooms and lightly brown. When the mushrooms are just tender, add 2 chopped medium onions, potatoes, parsnips, celery, sage, salt, pepper and remaining bay leaf. Cover the pot and sweat the vegetables 10 minutes, stirring occasionally. Remove the bay leaf. Melt the butter in the pot, add the flour and stir to make a light roux. Deglaze the pan with a splash of white wine and add one to 2 cups of reserved poaching liquid. Whisk in the mustard and 2 cups chicken stock. Stir in the cream. Thicken to a light gravy consistency. Adjust the salt and pepper and add in the chicken. Reduce the heat to low and bake off the pastry tops. For make-ahead meal: Bake off the pastry tops; cool the filling and store. Reheat the filling, covered, over medium heat to a bubble, and then reduce the heat to a simmer. To prepare the pastry tops: Cut the pastry into shapes which reflect the shape and size of the dishes or bowls you wish to serve the soup in. Beat the egg with a splash of water and arrange the cut pastry on a nonstick baking sheet or on parchment-lined sheet pan. Brush the dough with the egg wash and bake to golden at 425 degrees F, 12 minutes. Cook's Note: Chicken and Mushroom filling can also be served as a thick soup with crusty, warm baguette for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 30332,"Caribbean Nachos Oil, for frying 6 green plantains, thinly sliced on a mandoline
1/2 cup Pinto Beans, recipe follows 1 cup cooked Pulled Pork, recipe follows 1/4 cup Red cl Sauce, recipe follows 1 cup shredded Cheddar Pinch chopped fresh culantro 1/4 cup sriracha mayo
1 pound dry red or pinto beans 2 3/4 teaspoons salt
1 cup diced onions
1 cup diced bell peppers
2 tablespoons sofrito
1/2 cup olive oil
1 cup diced cooked bacon or salted ham
3/4 pound pumpkin, cut into cubes 1/2 cup tomato sauce
1/2 cup minced garlic 2 tablespoons salt 2 tablespoons ground black pepper 1 tablespoon garlic salt 1 cup olive oil One 9-pound boneless or bone-in pork butt 1 cup red cl puree 1 tablespoon minced garlic Pinch dried oregano Salt Instructions: Bring oil to 350 degrees F in a deep-fryer. Deep-fry the green plantains until crispy and bright yellow, about 3 minutes. Transfer to paper towels to absorb extra oil. Preheat the oven to 350 degrees F. Arrange the plantain chips on a large baking sheet. Top the plantain chips with the Pinto Beans, Pulled Pork and Red cl Sauce. Add the cheese and bake until cheese melts, about 3 minutes. Garnish with chopped culantro and sriracha mayo. Serve. Pour 8 cups water in a saucepan and add the dry beans, salt, 1/2 cup onions, 1/2 cup bell peppers and 1 tablespoon sofrito. Bring to boil and cook over high heat, adding water as needed, until beans are soft, about 45 minutes. Add the oil to a separate saucepan, followed by the bacon, and then the pumpkin, tomato sauce, remaining 1/2 cup onions, 1/2 cup peppers and tablespoon sofrito. Bring to a boil and cook until all vegetables are cooked, about 5 minutes. Add the mixture to the beans and continue boiling for an additional 5 minutes. Preheat the oven to 250 degrees F. Mix garlic, salt, pepper and garlic salt in a bowl, then add oil. Rub all over the pork butt. Place the pork in a deep pan and cover with a pan lid or foil. Roast until tender, 5 to 6 hours. (If still not tender after 6 hours, add 1/2 cup water to the pan, then cover the pan and roast an additional 30 minutes.) Shred the meat with tongs. Mix the cl puree, garlic, oregano, some salt and 2 cups water in a saucepan and bring to boil. Reduce until sauce thickens, about 7 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 30333,"Tender Artichoke Hearts 8 artichokes 1 lemon Extra-virgin olive oil, for frying 2 eggs, beaten All-purpose flour, for dredging Salt Instructions: Remove the tough outer leaves of the artichoke and carve away the rough outer skin around the base and stem of the vegetable with a paring knife. Halve them and remove the chokes. Slice the artichokes and rub each slice with lemon. Soak them in a bowl of water with freshly squeezed lemon juice to prevent browning. Heat up 3 inches of extra-virgin olive oil in a pot with high sides to 350 degrees F. Remove the artichokes from the water and shake and pat off as much water as possible before dredging each slice into the beaten egg, and then into the flour. Fry immediately in batches in the hot oil until golden brown. Remove the artichoke slices from the oil, and place them on paper towels to absorb the excess oil. Season with salt immediately. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 30334,"Chocolate-Chip Sunflower-Butter Muffins Cooking spray, for the paper liners 1/2 cup dried cranberries 1 1/4 cups whole wheat pastry flour 1/2 cup old-fashioned rolled oats 2 teaspoons baking powder 1 teaspoon kosher salt 1/4 teaspoon baking soda 1/2 cup semisweet chocolate chips 2/3 cup packed light brown sugar 1/2 cup sunflower butter 3/4 cup milk 2 tablespoons vegetable oil 1 large egg Instructions: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, then spray the liners with cooking spray. Put the cranberries in a small bowl, and add hot water to cover (if the cranberries are very moist, you can skip this step). Whisk together the flour, oats, baking powder, salt and baking soda in a medium bowl; whisk in the chocolate chips. Whisk together the brown sugar and sunflower butter in a second medium bowl, then whisk in the milk, oil and egg. Stir the sunflower butter mixture into the flour mixture to combine well (the batter will be pretty loose). Strain the cranberries, pat them dry and stir them into the batter. Ladle 1/3 cup batter into each muffin cup liner. Bake, rotating the pan about halfway through, until a cake tester inserted in a few muffins comes out clean, 16 to 18 minutes. Let cool briefly in the tin on a rack, then transfer the muffins to the rack to cool completely. The muffins can be stored overnight in an airtight container, or individually wrapped in plastic and frozen in an airtight container for up to 4 days. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 30335,"Molasses Taffy 2 cups dark molasses 2 tablespoons unsalted butter 1 teaspoon vanilla extract Instructions: Place the molasses in a heavy aluminum saucepan or unlined copper saucepan and bring it to a boil over medium heat. Boil until the molasses reaches the hard-ball stage on a candy thermometer (250 to 266 degrees.) Remove it from the stove and add the butter and vanilla, stirring to mix them in. Pour the candy out onto a well greased piece of confectioner's marble or a well-greased heavy platter or baking sheet and allow it to stand until the candy begins to get hard around the edges. Moisten your hands with ice water. Take a 1/2 cup size ball of taffy into both hands and pull it back and forth until the taffy changes color and becomes golden. When the taffy begins to harden, twist it or braid it into sticks, tie it into knots, or shape it as desired.
","[Port, Tawny Port, Madeira, Sherry]" 30336,"Marmalade Cake 1/2 cup canola oil, plus more for the pan 3 large eggs, separated 1/3 cup granulated sugar 3/4 cup all-purpose flour 1 1/4 cups semolina flour 1/4 cup ground almonds 2 teaspoons baking powder 1/2 cup fresh orange juice 1/4 cup fresh lemon juice 1/2 cup orange marmalade 1/4 cup golden raisins (optional) Confectioners' sugar and/or chopped almonds, for topping 3/4 cup granulated sugar 1/2 orange Instructions: Make the cake: Preheat the oven to 350 degrees F. Brush an 8-inch square baking pan with canola oil. Beat the egg whites and granulated sugar with a mixer until stiff peaks form, about 8 minutes. Meanwhile, whisk both flours, the almonds and baking powder in a bowl. Beat the egg yolks in a large bowl. Whisk 1/2 cup oil, the orange and lemon juices and the marmalade into the yolks until combined. Stir in the dry ingredients, then fold in the beaten egg whites until just combined. Add the raisins, if desired. Transfer the batter to the prepared pan. Bake until the cake is golden and springs back when touched, about 30 minutes. Meanwhile, make the syrup: Bring 3/4 cup water and the granulated sugar to a boil in a saucepan; squeeze in the orange juice and add the peel. Simmer until syrupy, about 20 minutes. Cool slightly. Pour the syrup over the cake while both are still warm. Cool completely, then cover with plastic wrap and let soak overnight. Cut into squares and top with confectioners' sugar and/or almonds. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 30337,"Barbecued Grilled Pork Tenderloin 2 tablespoons each of Dijon mustard, barbecue sauce and olive oil 1 teaspoon dried rosemary Salt and freshly ground pepper 16 ounce pork tenderloin, halved and butterflied Instructions: In a shallow nonreactive dish combine the mustard, barbecue sauce and olive oil; season with rosemary, salt and pepper.
Turn butterflied pieces of tenderloin in the mixture and marinate for 30 minutes at least or for an hour (while marinating, take the time to prepare the side dish)
Preheat your grill or broiler and broil for 6 to 7 minutes a side only; let tenderloin rest on a cutting board for 10 minutes before cutting it on the bias into thin slices. ","[Cabernet Sauvignon, Zinfandel, Malbec, Tempranillo]" 30338,"Thalia's Fiesta Empanadas (Patelitos) 1 1/2 pounds ground turkey 1/2 tablespoons adobo seasoning, or more to taste Salt and freshly ground black pepper Extra-virgin olive oil, for sauteing 1/3 cup finely diced onion 1 tablespoon freshly minced garlic, or more to taste 1/4 cup peeled finely diced waxy red potato 2 tablespoons finely diced sweet red pepper 3/4 cup sofrito liquid stock base 3/4 cup tomato paste 2 tablespoons freshly chopped cilantro leaves 4 pineapple ring slices, well drained, and finely chopped 48 ounces canola oil, for frying 10 large or 15 small round empanada shells (found in your grocer's freezer or purchased at a bakery) Instructions: Fiesta Filling: Sprinkle the turkey with adobo, salt, and pepper. Mix together with hands. In a large skillet over a low flame, heat 1 tablespoon of olive oil. Add the onion, garlic, potato, and red pepper and saute. Add the meat, sofrito, and tomato paste. Break up the meat thoroughly with a wooden spoon or spatula. Cook until the mixture is fully cooked, about 30 minutes, then stir in the cilantro. Drain excess liquid and transfer the mixture to a mixing bowl. Add the pineapple and mix well with a wooden spoon. Frying Fiesta Empanadas: In a large skillet heat the canola oil over medium heat. If using small empanada shells put 2 heaping tablespoons (3 tablespoons for the larger shells) of the mixture into the center. Fold the dough over and seal it using a fork to crimp the edges. Repeat this process for all of the empanadas and set them aside without letting them touch each another. The oil will sizzle when you test it by dipping a corner of a completed empanada in it. Working in batches, fry the empanadas for approximately 3 minutes on each side. Don't crowd the pan. Make sure your empanadas are not touching each other while frying. When golden brown on both sides transfer them to paper towels to drain. Arrange them on a serving platter, let cool slightly and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 30339,"Grilled Zucchini over Baby Spinach 4 medium zucchini 1/2 cup olive oil 1/4 cup balsamic vinegar Salt and ground black pepper 6 cups fresh baby spinach leaves, whole Instructions: Slice zucchinis into 1/8-inch long strips. Place in large sealable, plastic bag. To zucchini, add the oil, vinegar and salt and pepper, to taste. Seal bag and set aside in cool location or refrigerate until ready to grill. Set grill to medium heat. Lay zucchini strips across grill, cook on each side for 3 minutes or until dark grill marks appear. Reserve oil mixture. Toss spinach in remaining oil mixture, add more salt and pepper, if desired. Put spinach in serving bowl or portion on each plate separately. Lay cooked zucchini strips across the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 30340,"Tonga Mai Tai 1-ounce lime juice 3 ounces pineapple juice 1/4-ounce orgeat syrup (almond syrup) 1-ounce dark rum (recommended: Myers's) 1-ounce light rum (recommended: Bacardi) 1-ounce orange-flavored liqueur (recommended: Cointreau) Crushed ice 1 maraschino cherry, for garnish 1 pineapple slice, for garnish 1 paper umbrella, for garnish Instructions: Combine all the liquid ingredients in a large glass. Add ice and stir. Drop the cherry in the drink and garnish the rim of the glass with the pineapple slice. Place the paper umbrella in the glass and serve immediately. ","[Mauritius, Cuba Libre, Zinfandel, Moscato]" 30341,"Mango Margarita 1 1/4 pounds fresh mangoes 1 cup water 1/2 cup sugar Gray salt 3 cups ice 1 1/2 cups Mango Margarita Mix 4 ounces tequila 2 ounces triple sec Lime wedges Mint Salt, recipe follows Instructions: Peel and pit the mangoes and cut them into large chunks. Place the mango in a blender with the water, sugar, and a pinch of salt. Blend until smooth. Taste and add more sugar, if necessary. Fill the blender with ice and add the Mango Margarita Mix, tequila, and triple sec. Blend until smooth. Rub the rim of a margarita glass with a lime wedge and dip into Mint Salt to coat rim. Fill glass and enjoy! 1 cup fresh mint leaves 1 cup gray salt or coarse sea salt Clean and dry mint and roughly chop. With a mortar and pestle, crush equal parts fresh mint and salt. Yield: about 1 cup salt ","[Sauvignon Blanc, Moscato, Pinot Grigio, Vermentino]" 30342,"Minestrone 2 tablespoons extra-virgin olive oil 2 carrots, thinly sliced 2 ribs celery, thinly sliced 1 large onion, finely chopped 1 large potato, cubed Sea salt Freshly cracked pepper 6 cups chicken stock 10 cherry tomatoes, halved 1 teaspoon dried Greek oregano 2 zucchinis, thinly sliced 1 can cannellini beans 1/2 teaspoon pesto, optional, for garnish Freshly grated Parmesan 1 loaf crusty Italian bread, for serving Instructions: Heat the olive oil in a soup pot over medium heat. Add the carrots, celery, onions, potatoes, and some salt and pepper and saute for 10 minutes. Pour in the chicken stock. Add the oregano and cherry tomatoes and simmer for 20 minutes. Add the zucchini and beans and simmer for another 15 minutes. Remove from the heat. Ladle into a big bowl and top with pesto, if using, and Parmesan. Serve with Italian bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 30343,"How to Make Homemade Hash Browns | Hash Browns 2 potatoes, peeled Butter Salt Pepper Instructions: Melt butter in a one cup measure in microwave. Heat non stick skillet over medium high heat. Shred potatoes on hand held grater. Squeeze out liquid from potatoes. Add some butter to skillet and add shredded potatoes and press down with spatula. Season with salt and pepper and drizzle potatoes with more butter. Cook until golden brown and then flip. Finish cooking in hot oven for 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 30344,"Rebuilt Louisiana Seafood Platter 2 tablespoons unsalted butter 1 cup Louisiana jumbo lump crabmeat 1/2 teaspoon seafood seasoning (recommended: Chef Paul Prudhomme's Seafood Magic Seasoning) 1/2 teaspoon Worcestershire sauce (recommended: Lea and Perrins) 2 cups blanched asparagus, sliced into 1/8-inch pieces 8 asparagus tips, 2 inches long, sliced lengthwise 1 teaspoon salt 1/4 teaspoon ground white pepper 1 tablespoon lemon juice 1/2 cup extra-virgin olive oil 4 tablespoons grated Parmesan 1/2 cup fine French bread crumbs 8 Louisiana oysters on the half shell 2 tablespoons unsalted butter 1 cup Louisiana jumbo lump crabmeat 1/2 teaspoon seafood seasoning (recommended: Chef Paul Prudhomme's Seafood Magic Seasoning) 1/2 teaspoon Worcestershire sauce (recommended: Lea and Perrins) 2 cups blanched asparagus, sliced into 1/8-inch pieces 8 asparagus tips, 2 inches long, sliced lengthwise 1 teaspoon salt 1/4 teaspoon ground white pepper 1 tablespoon lemon juice 1/2 cup extra-virgin olive oil 4 tablespoons grated Parmesan 1/2 cup fine French bread crumbs 8 Louisiana oysters on the half shell 4 tablespoons fine French bread crumbs 2 tablespoons grated Parmesan 4 tablespoons melted unsalted butter, divided 3/4 teaspoon ground paprika 3/4 cup diced yellow onion 2 tablespoons minced shallots 1 bay leaf 2 tablespoons whole-leaf dried tarragon leaves 1 teaspoon salt 1 pinch ground white pepper 1 pinch ground cayenne pepper 1/2 cup crab stock 2 tablespoons Dijon mustard 2 cups whipping cream 1/2 cup thinly sliced green onions 1 pound Louisiana jumbo lump crabmeat 4 tablespoons fine French bread crumbs 2 tablespoons grated Parmesan 4 tablespoons melted unsalted butter, divided 3/4 teaspoon ground paprika 3/4 cup diced yellow onion 2 tablespoons minced shallots 1 bay leaf 2 tablespoons whole-leaf dried tarragon leaves 1 teaspoon salt 1 pinch ground white pepper 1 pinch ground cayenne pepper 1/2 cup crab stock 2 tablespoons Dijon mustard 2 cups whipping cream 1/2 cup thinly sliced green onions 1 pound Louisiana jumbo lump crabmeat 1 egg yolk 1 cup thinly sliced green onions 1 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons white vinegar 1 cup vegetable oil 1 egg yolk 1 cup thinly sliced green onions 1 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons white vinegar 1 cup vegetable oil 1/2 cup red wine vinegar 1 tablespoon Creole mustard (recommended: Zatarain's) 1 tablespoon sweet paprika 1 teaspoon minced fresh garlic 1/2 teaspoon salt 1/2 teaspoon dried whole-leaf oregano 1 teaspoon granulated white sugar 1 cup olive oil 3 large cucumbers 24 cracked Louisiana crab claws 1/2 cup red wine vinegar 1 tablespoon Creole mustard (recommended: Zatarain's) 1 tablespoon sweet paprika 1 teaspoon minced fresh garlic 1/2 teaspoon salt 1/2 teaspoon dried whole-leaf oregano 1 teaspoon granulated white sugar 1 cup olive oil 3 large cucumbers 24 cracked Louisiana crab claws 1 large fresh jalapeno pepper 1 egg yolk 1/2 teaspoon salt 1/2 teaspoon granulated white sugar 3/4 teaspoon lemon juice 3/4 teaspoon Creole mustard (recommended: Zatarain's) 1/2 teaspoon dry mustard powder (recommended: Coleman's) 1 tablespoon white vinegar 1/4 teaspoon minced fresh garlic 1/2 cup vegetable oil 2 cups thinly sliced napa cabbage 1/2 cup thinly sliced red cabbage 1/4 cup grated carrot 1/4 cup thinly sliced green onions 2 tablespoons chopped flat leaf parsley 2 cups water 1/2 lemon 1/4 teaspoon salt 8 large peeled Louisiana shrimp 1 large fresh jalapeno pepper 1 egg yolk 1/2 teaspoon salt 1/2 teaspoon granulated white sugar 3/4 teaspoon lemon juice 3/4 teaspoon Creole mustard (recommended: Zatarain's) 1/2 teaspoon dry mustard powder (recommended: Coleman's) 1 tablespoon white vinegar 1/4 teaspoon minced fresh garlic 1/2 cup vegetable oil 2 cups thinly sliced napa cabbage 1/2 cup thinly sliced red cabbage 1/4 cup grated carrot 1/4 cup thinly sliced green onions 2 tablespoons chopped flat leaf parsley 2 cups water 1/2 lemon 1/4 teaspoon salt 8 large peeled Louisiana shrimp 1/2 pound unsalted butter, softened 1/2 cup shelled pistachios 1/2 teaspoon salt 1 teaspoon finely chopped lime zest 1 tablespoon lime juice 3 drops hot pepper sauce (recommended: Tabasco) 8 (4-ounce) Louisiana Drum Fish fillets, about 1/2-inch thick 8 to 10 teaspoons seafood seasoning (recommended: Chef Paul Prudhomme's Seafood Magic Seasoning) 1/2 cup clarified butter 4 tablespoons unsalted butter 16 large peeled Louisiana shrimp 1/2 cup shrimp stock 1/2 pound unsalted butter, softened 1/2 cup shelled pistachios 1/2 teaspoon salt 1 teaspoon finely chopped lime zest 1 tablespoon lime juice 3 drops hot pepper sauce (recommended: Tabasco) 8 (4-ounce) Louisiana Drum Fish fillets, about 1/2-inch thick 8 to 10 teaspoons seafood seasoning (recommended: Chef Paul Prudhomme's Seafood Magic Seasoning) 1/2 cup clarified butter 4 tablespoons unsalted butter 16 large peeled Louisiana shrimp 1/2 cup shrimp stock Instructions: Baked Oyster with Asparagus, Crabmeat, Lemon, and Parmesan: Preheat oven to 500 degrees F. Melt the butter in a skillet over medium-high heat. Add the crabmeat, seafood seasoning, and Worcestershire sauce. Saute the crabmeat, shaking the skillet constantly, just until the crabmeat is heated through, about 2 minutes. Transfer the crabmeat to a shallow pan and refrigerate until fully chilled. In a food processor, add 1 1/2 cups of the sliced asparagus, the salt, white pepper, and lemon juice. Process until smooth. With the processor running, slowly add the olive oil. Transfer the asparagus puree to a mixing bowl and add the crabmeat, remaining 1/2 cup of sliced asparagus, Parmesan, and bread crumbs. Mix gently until fully blended. To serve, top each oyster on the half shell with 2 tablespoons of the asparagus/crabmeat mixture. Garnish each oyster with 2 slices of asparagus. Place in oven for 15 minutes. Crabmeat Thermidor: In a mixing bowl, add the bread crumbs, Parmesan, melted butter, and paprika. Mix well and set aside. Melt the 2 tablespoons of butter in a large skillet over medium-high heat. Add the onions, shallots, and bay leaf. Cook, stirring occasionally, until the onions become soft and clear, about 2 to 3 minutes. Add the tarragon, salt, white pepper, and cayenne. Cook for 1 minute. Add the crab stock, bring to a boil, and reduce the crab stock by half. Add the cream and Dijon mustard and bring to a boil. Reduce heat to low and simmer for 2 to 3 minutes. Remove from heat, strain, and set aside. To serve, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the green onions and cook for 5 seconds. Add the crabmeat and cook for 1 minute. Add the Thermidor sauce and bring to a boil. Spoon 3 ounces of Crabmeat Thermidor into 8 (4-ounce) ramekins. Sprinkle the top of each ramekin with about 1 tablespoon of the bread crumb mixture. Place the ramekins under a broiler until the tops brown, about 1 to 2 minutes. Marinated Crab Claws with Green Onion Sauce: For the green onion sauce: In a food processor, add the egg yolk, green onions, 1 teaspoon of salt, black pepper, and white vinegar. With the processor running, slowly add the vegetable oil in a thin stream until fully incorporated. Refrigerate until ready to serve. For the Marinated Crab Claws: In a mixing bowl, add the red wine vinegar, Creole mustard, paprika, garlic, 1/2 teaspoon of salt, oregano, and sugar. Slowly add the olive oil, whisking constantly, until fully incorporated. Cut 8 pieces of cucumber about 2 inches long. Hollow out the cucumber pieces to form cups. To serve, marinate the crab claws for 15 minutes. Remove from marinade. Place 2 tablespoons of Green Onion Sauce in each cucumber cup. Place 3 crab claws into each cucumber cup. Jalapeno Shrimp Cole Slaw:Roast the jalapeno pepper under a broiler or in a hot cast iron skillet until charred on the outside. Remove the charred outer skin, stem, and seeds. Chop finely and set aside. In a food processor, add the egg yolk, 1 tablespoon of roasted jalapeno, 1/2 teaspoon of salt, sugar, lemon juice, Creole mustard, mustard, vinegar, and garlic. Process until smooth. With the processor running, slowly add the oil in a thin stream until fully incorporated. In a mixing bowl, add the napa cabbage, red cabbage, carrot, green onions, and parsley. Add the roasted jalapeno sauce and mix until fully blended. Cover and refrigerate. In a skillet, add the water, lemon, and 1/4 teaspoon of salt. Bring to a boil. Add the shrimp and return the mixture to a boil. Remove the shrimp and refrigerate until fully chilled. To serve, place 1/4 cup of coleslaw on each plate and top each portion with 1 shrimp. Grilled Drum Fish with Shrimp and Pistachio Lime Sauce: In a food processor, add the 1/2 pound softened butter, pistachios, salt, lime zest, lime juice, and hot pepper sauce. Process until the pistachios are finely ground and the mixture is fully blended. Set aside. Season each drum fillet with about 1 teaspoon of seafood seasoning. Pass the drum fillets through clarified butter and cook on a flat-top grill or preheated cast iron skillets until done, about 3 to 4 minutes on the first side and 2 to 3 minutes on the second side. Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook until the shrimp turn pink on the outside. Add the shrimp stock and bring to a boil. Add the pistachio lime butter and cook, shaking the skillet constantly, just until the butter melts into the sauce. To serve, place the cooked drum fillets on serving plates and top each fillet with 2 shrimp and 3 to 4 tablespoons of sauce. Baked Oyster with Asparagus, Crabmeat, Lemon, and Parmesan: Preheat oven to 500 degrees F. Melt the butter in a skillet over medium-high heat. Add the crabmeat, seafood seasoning, and Worcestershire sauce. Saute the crabmeat, shaking the skillet constantly, just until the crabmeat is heated through, about 2 minutes. Transfer the crabmeat to a shallow pan and refrigerate until fully chilled. In a food processor, add 1 1/2 cups of the sliced asparagus, the salt, white pepper, and lemon juice. Process until smooth. With the processor running, slowly add the olive oil. Transfer the asparagus puree to a mixing bowl and add the crabmeat, remaining 1/2 cup of sliced asparagus, Parmesan, and bread crumbs. Mix gently until fully blended. To serve, top each oyster on the half shell with 2 tablespoons of the asparagus/crabmeat mixture. Garnish each oyster with 2 slices of asparagus. Place in oven for 15 minutes. Crabmeat Thermidor: In a mixing bowl, add the bread crumbs, Parmesan, melted butter, and paprika. Mix well and set aside. Melt the 2 tablespoons of butter in a large skillet over medium-high heat. Add the onions, shallots, and bay leaf. Cook, stirring occasionally, until the onions become soft and clear, about 2 to 3 minutes. Add the tarragon, salt, white pepper, and cayenne. Cook for 1 minute. Add the crab stock, bring to a boil, and reduce the crab stock by half. Add the cream and Dijon mustard and bring to a boil. Reduce heat to low and simmer for 2 to 3 minutes. Remove from heat, strain, and set aside. To serve, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the green onions and cook for 5 seconds. Add the crabmeat and cook for 1 minute. Add the Thermidor sauce and bring to a boil. Spoon 3 ounces of Crabmeat Thermidor into 8 (4-ounce) ramekins. Sprinkle the top of each ramekin with about 1 tablespoon of the bread crumb mixture. Place the ramekins under a broiler until the tops brown, about 1 to 2 minutes. Marinated Crab Claws with Green Onion Sauce: For the green onion sauce: In a food processor, add the egg yolk, green onions, 1 teaspoon of salt, black pepper, and white vinegar. With the processor running, slowly add the vegetable oil in a thin stream until fully incorporated. Refrigerate until ready to serve. For the Marinated Crab Claws: In a mixing bowl, add the red wine vinegar, Creole mustard, paprika, garlic, 1/2 teaspoon of salt, oregano, and sugar. Slowly add the olive oil, whisking constantly, until fully incorporated. Cut 8 pieces of cucumber about 2 inches long. Hollow out the cucumber pieces to form cups. To serve, marinate the crab claws for 15 minutes. Remove from marinade. Place 2 tablespoons of Green Onion Sauce in each cucumber cup. Place 3 crab claws into each cucumber cup. Jalapeno Shrimp Cole Slaw:Roast the jalapeno pepper under a broiler or in a hot cast iron skillet until charred on the outside. Remove the charred outer skin, stem, and seeds. Chop finely and set aside. In a food processor, add the egg yolk, 1 tablespoon of roasted jalapeno, 1/2 teaspoon of salt, sugar, lemon juice, Creole mustard, mustard, vinegar, and garlic. Process until smooth. With the processor running, slowly add the oil in a thin stream until fully incorporated. In a mixing bowl, add the napa cabbage, red cabbage, carrot, green onions, and parsley. Add the roasted jalapeno sauce and mix until fully blended. Cover and refrigerate. In a skillet, add the water, lemon, and 1/4 teaspoon of salt. Bring to a boil. Add the shrimp and return the mixture to a boil. Remove the shrimp and refrigerate until fully chilled. To serve, place 1/4 cup of coleslaw on each plate and top each portion with 1 shrimp. Grilled Drum Fish with Shrimp and Pistachio Lime Sauce: In a food processor, add the 1/2 pound softened butter, pistachios, salt, lime zest, lime juice, and hot pepper sauce. Process until the pistachios are finely ground and the mixture is fully blended. Set aside. Season each drum fillet with about 1 teaspoon of seafood seasoning. Pass the drum fillets through clarified butter and cook on a flat-top grill or preheated cast iron skillets until done, about 3 to 4 minutes on the first side and 2 to 3 minutes on the second side. Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook until the shrimp turn pink on the outside. Add the shrimp stock and bring to a boil. Add the pistachio lime butter and cook, shaking the skillet constantly, just until the butter melts into the sauce. To serve, place the cooked drum fillets on serving plates and top each fillet with 2 shrimp and 3 to 4 tablespoons of sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 30345,"Salmon with Lentils and Red Wine Sauce 3/4 cup dried lentils 3/4 cup finely diced bacon 2 shallots, minced 1 clove garlic, minced 1 pint heavy cream 1 teaspoon finely chopped fresh thyme 1 teaspoon finely chopped fresh marjoram 1/4 teaspoon salt Freshly ground white pepper 2 tablespoons olive oil 1/2 pound salmon bones, cut in pieces 1 clove garlic, finely chopped 2 carrots, diced 2 stalks celery, diced 1 leek, finely chopped 1 sprig fresh tarragon 1 sprig fresh thyme 1 bottle red table wine 1 cup chicken stock 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 3 tablespoons butter 2 pounds center-cut salmon fillet 1/2 pound haricots verts, quickly steamed, for garnish Instructions: To prepare the lentils, blanch the lentils for 10 minutes in a pot of boiling water. Drain and set aside. In a large saute pan, fry the bacon until it is lightly browned. Add the shallots and garlic, and saute for 2 minutes, until they are tender and translucent. Add the lentils, cream, thyme, and marjoram. Simmer about 15 minutes, until the lentils are tender and the mixture resembles thick soup. Remove from the heat. Season with salt and pepper. Set aside. To make the sauce, heat a saucepan over medium heat. Add the salmon bones, garlic, carrots, celery, and leeks and cook until vegetables are golden brown. Add the tarragon, thyme, wine, and stock. Increase the heat and bring the sauce to a bowl. Simmer for 15 to 20 minutes. Strain the sauce though a fine sieve and return it to a clean sauce pan. Bring the sauce to a boil and continue cooking until it has reduced by half and is thick. Remove from the heat and adjust the seasoning with salt and pepper. Whisk in the butter. (If you have made the sauce ahead of time, reheat it while the salmon is cooking and add the butter at that time.) To serve, preheat the broiler. Slice the salmon diagonally into long thin slices. Place 1/2 cup of the creamed lentils on each of 6 ovenproof plates. Place 2 slices of salmon on top, without over lapping. Broil for 2 minutes and drizzle over the red wine sauce garnish with the haricots verts and serve. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 30346,"Grilled Shrimp Salad with Papaya, Green Onions and Peanuts 16 whole large shrimp deveined and shelled Olive oil Salt and freshly ground pepper 1 pound arugula 2 ripe papayas, peeled, pitted and thinly sliced 4 green onions, finely sliced Grilled shrimp (above) 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1 tablespoon soy sauce 1 small jalapeno pepper, finely diced 1/4 cup olive oil 1/2 cup peanuts, coarsely chopped 2 tablespoons finely chopped cilantro Instructions: Preheat grill. Brush the shrimp with olive oil and season with salt and pepper, to taste. Grill the shrimp until just cooked, about 2 to 3 minutes. Remove and let sit. Arrange the arugula on a large platter. Top with the papaya and green onion. Whisk together the lemon and lime juice, soy sauce, jalapeno and olive oil until combined. Mound all of the shrimp in the center of the platter. Drizzle with the vinaigrette and sprinkle with peanuts and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 30347,"Firewater 1/4 cup chocolate covered espresso beans, finely chopped 1/4 cup coffee liqueur, plus 2 tablespoons for rimming the glasses 1 cup strong brewed coffee, chilled 1/2 cup black vodka 1/4 dark creme de cocoa 1/4 cup vanilla vodka Ice Instructions: Place the crushed chocolate covered espresso beans into a saucer and 2 tablespoons of the coffee liqueur into another saucer. Dip the rims of 4 martini glasses into the coffee liqueur then into the crushed beans.
Combine the coffee, black vodka, coffee liqueur, creme de cocoa and vanilla vodka in a pitcher filled with ice. Stir and immediately pour into the rimmed glasses. ","[Cabernet Sauvignon, Merlot, Malbec, Port]" 30348,"Eggplant Parmigiana 2 1/4 cup extra-virgin olive oil 6 cloves garlic, peeled and pressed or grated 3 medium yellow onions, peeled, halved and cut into thin slices
Kosher salt 1 tablespoon red pepper flakes 1 tablespoon granulated sugar Three 28-ounce cans whole San Marzano plum tomatoes 2 medium eggplants (about 2 1/2 pounds total), washed and cut into 1/2-inch-thick rounds Kosher salt 1 cup all-purpose flour 5 large eggs 3 tablespoons whole milk 5 cups Italian-style breadcrumbs 1 tablespoon dried oregano 1 tablespoon fresh thyme leaves Vegetable oil, for frying, as needed (1 1/2 to 2 cups) 1 1/2 pounds mozzarella, cut into thin slices (or torn into thick slices) 1/2 cup grated Parmesan 1/2 cup grated provolone Instructions: For the sauce: In a large skillet, heat the olive oil. Add the garlic and onions and season with salt and the red pepper flakes. Cook until the onions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Add 2 to 3 cups water to the sauce as it cooks if it looks like it's getting too thick. Set aside to cool.
For the eggplant: Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt, on both sides of each slice, and allow it to sit for about an hour. (Salting it draws out the liquid and bitter flavor.) After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.
Preheat the oven to 425 degrees F.
Put the flour in a medium bowl. In another, whisk together the eggs and milk. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture and finally in the breadcrumbs. Make sure to coat both sides of each slice. Arrange them in single layers back on the baking sheets.
In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until it registers between 380 and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the oil. Cook them until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.
To assemble: In a 17- by 11-inch baking dish, spoon about one-quarter of the tomato sauce on the bottom. Top with a layer of the fried eggplant. The eggplant slices can overlap slightly. Top with about one of the mozzarella slices. Sprinkle with about one-quarter of the Parmesan and provolone cheeses. Spoon more sauce and repeat two more times to make 3 layers. Top with the remaining mozzarella. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 30 to 45 minutes. I always nibble on a bit of that before sharing it with my friends! Serve in a bowl so that you don't miss anything! ","[Barolo, Chianti, Dolcetto, Montepulciano]" 30349,"Tequila Sunrise Punch 1/2 cup silver or gold tequila 33 ounces citrus-flavored club soda 2 limes, quartered 1 small unpeeled orange, cut into 1-inch chunks 1/2 small unpeeled grapefruit, cut into 1-inch chunks Ice cubes Instructions: Pour the tequila and club soda into a pitcher. Add the limes, oranges and grapefruit and set aside for 10 minutes. Add enough ice to the pitcher so that the punch rises to the top. Serve in chilled glasses with some fruit in each glass. ","[Margarita, Paloma, Sauvignon Blanc, Pinot Grigio]" 30350,"Ooey-Gooey Turtle Bars 1 roll (16.5 oz) Pillsbury? refrigerated sugar cookies 1 bag (12 oz) semisweet chocolate chips (2 cups) 3 cups Fisher? Chef's Naturals? Chopped Pecans 1/2 cup LAND O LAKES? Butter 1/2 cup packed light brown sugar 1 jar (12.25 oz) caramel ice cream topping 1 cup graham cracker crumbs (16 squares) Instructions: Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan. Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside. In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans. Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 rows. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 30351,"Spaghetti with a Twist 1 pound angel hair pasta 1 (26-ounce) jar vodka pasta sauce 1 cup grated pepper jack cheese 2 tablespoons chopped fresh basil leaves 1/2 cup panko bread crumbs 2 tablespoons melted butter Instructions: Cook the pasta according to package directions until al dente. Heat the tomato sauce with the cheese in a pot until the cheese has melted. Toss the pasta and tomato sauce together with the basil. Mix the bread crumbs with the melted butter. Twirl small forkfuls of the pasta onto metal forks. Place them on a baking sheet and sprinkle some of the buttered bread crumbs onto each one. Put the pan under the broiler and broil for about 3 to 5 minutes, or until the bread crumbs are lightly browned. Make sure the handles of the forks are not directly under the heat source. Let cool for a minute and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 30352,"Watercress Citrus Salad with Pomegranate-Poppy Seed Dressing 1/4 cup pomegranate juice 1 tablespoon rice vinegar
2 teaspoons Dijon mustard
1 teaspoon clover honey
1/2 teaspoon finely grated lime zest
1/2 teaspoon finely grated orange zest
1/4 teaspoon poppy seeds
Kosher salt and freshly ground pepper
1/2 cup canola oil
2 navel oranges, segmented, juices caught over a bowl
1 red grapefruit, segmented, juices caught over a bowl
1 pound jicama, peeled and cut into matchsticks
2 bunches watercress, stems discarded and coarsely chopped
1/4 cup pomegranate seeds
Instructions: Whisk together the pomegranate juice, vinegar, mustard, honey, lime and orange zest and poppy seeds in a medium bowl and season with salt and pepper. Slowly whisk in the oil until emulsified. Put the citrus in a bowl; add the jicama and watercress. Add a few tablespoons of the reserved citrus juices and some of the pomegranate dressing, season with salt and pepper and toss to coat. Transfer to a platter and garnish with the pomegranate seeds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 30353,"Smothered Pork Chops with Collard Greens 4 shoulder pork chops cut 1 1/2 inches thick Salt and pepper to taste 1 tablespoon all purpose flour for chops, plus 2 tablespoons for sauteing vegetables 2 tablespoons reserved hock fat 1 green pepper seeded 1/4-inch sliced 2 medium onions 1/4-inch sliced 3 cups hock stock, hot 1/2 gallon ham hock stock 5 large bunches of collard greens chopped into 4-inch pieces 1 large onion peeled 1 jalapeno pepper, split in half lengthwise Malt vinegar to taste Salt and pepper to taste 10 pounds smoked ham hocks 10 pounds fresh ham hocks Instructions: Season each chop with salt and pepper, then dust with flour. Heat a cast iron skillet just large enough to hold the pork over a medium heat. Add the reserved pork fat and brown the pork chop well-approximately 4 minutes per side. Remove the chops from the pan and set aside. If the pan is dry, add another tablespoon of fat. Add the onions and peppers. Increase the heat to medium high in order to brown the vegetables well. Sprinkle flour over the vegetables and cook, stirring constantly, for 5 minutes. Remove pan from the flame and stir in the hot hock stock until thickened and smooth. Bury the pork chops in the gravy. Cover the skillet and place in a 300 degree oven. Cook 2 hours, or until pork is very tender; Collard Greens: Place hock stock in a large sauce pot over a medium high heat. Bring hock stock to a rapid simmer. Pack collards into the stock with the onion and jalapeno. Simmer 2 hours. Season to taste with salt, pepper and malt vinegar.; Ham hock stock: Place ham hocks in a stock pot large enough to hold the hocks, leaving 6 inches of free space at the top of the pot. Pour enough cold water over the hocks to cover by 3 inches. Bring to a rapid simmer over a medium high heat. A thick foam will build on the top of the stock. Carefully remove all of the foam. Reduce heat to low and simmer 6 hours. Constantly skim the clear fat that builds at the top of the stock. Reserve the fat for cooking. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 30354,"South-of-the-Border Watermelon Iced Green Tea 3 cups chopped seedless watermelon 1 cup chilled green tea 1 cup chilled cream soda 1/8 tsp. ground cinnamon 1 tsp. light brown sugar ice cubes Instructions: Put all the ingredients except ice cubes into a blender and blend on medium speed for two minutes. Pour tea mixture into old-fashioned glasses filled with ice. Serve immediately. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 30355,"Neely's BBQ Pulled Pork Egg Rolls 1 (2-pound) pork butt Kosher salt and freshly cracked black pepper 1 tablespoon smoked paprika 1/2 cup Neely's BBQ sauce, plus more for drizzling and serving 1/2 cup apple juice 2 tablespoons apple cider vinegar 1 dash hot sauce (recommended: Tabasco) 1 dash Worcestershire sauce 1 dash soy sauce 3/4 cup peach preserves 3 tablespoons rice wine vinegar 2 tablespoons Dijon mustard 1 tablespoon grated ginger 1 teaspoon red pepper flakes Peanut oil, for frying 1 egg, beaten, for egg wash 1 tablespoon water 10 egg roll wrappers 1 pint coleslaw (recommended: Neely's Sweet and Spicy Coleslaw) Instructions: For the pork: Preheat the oven to 325 degrees F. Season the pork butt with salt, pepper and the smoked paprika. Add the meat to a small Dutch oven along with the BBQ sauce, apple juice, vinegar, hot sauce, Worcestershire and soy sauce. Cover the pot tightly with its lid and put it in the oven until the pork is extremely tender, about 2 hours. Remove the pan from the oven and let it cool slightly before shredding. Shred the meat in the Dutch oven, using 2 forks, so the meat can absorb more of the flavors of the cooking liquid. Let cool. For the dipping sauce: While the pork cooks, mix all the dipping sauce ingredients together in a small bowl. The sauce can be stored in the refrigerator for up to 3 days in a tightly covered container. For the egg rolls: In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F. Beat the egg and water together in a small bowl. Reserve. Unwrap the egg roll wrappers. Brush the edges with the egg wash and set them on your work surface with the triangle edges pointing towards you. Divide some of the pork among the lower third of the wrappers. Top the pork evenly with the coleslaw. Fold the bottom portion of the wrapper over the filling. Fold both the edges inwards and roll the wrapper up completely. Press on the open flaps to firmly secure the rolls, then set them aside, seam side down. Add the egg rolls, in batches, to the deep-fryer and fry, flipping with tongs, until they are crisp and golden brown, about 2 minutes. Remove them from deep-fryer and let drain on a paper towel-lined sheet tray. Transfer the rolls to a serving platter and serve hot along with the peach dipping sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30356,"Fennel-Tomato Salad 2 bulbs fennel 2 large tomatoes 1 large red onion Instructions: Slice ingredients into medium-sized slices. Serve with French Dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 30357,"Bananas Faustos with Cherimoya Salsa 10 strawberries, stems removed and cut into 1/4-inch pieces 1 cherimoya, peeled, seeded and diced in 1/4-inch pieces 1 teaspoon chopped mint 1/2 cup orange juice 2 tablespoons lime juice 2 tablespoons butter 1 tablespoon grated panela or piloncillo (if not available, use brown sugar) 3 bananas, peeled and cut in 1/2-inch rings 1/4 cup spiced rum Instructions: In a bowl, combine the strawberries, cherimoyas, mint, orange juice, and lime juice. Mix well and set aside. In a medium non-stick pan, heat over medium heat. Add the butter. When the butter has melted, add the panela and cook for 3 minutes. Cook until the panela has dissolved completely to the butter then add the bananas. Cook for 3 minutes longer then add the rum away from the heat. Cook for 2 minutes. Coat the bananas well with the rum butter sauce. Transfer the bananas and sauce to a plate and top with strawberry and cherimoya salsa. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 30358,"Chicken and Green cl Pumpkin Bean Stew 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon granulated garlic 1/4 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/2 teaspoon fresh cracked black pepper 3 1/2 pounds chicken thighs, bone in, skin on (about 6 thighs) 2 tablespoons canola oil 2 cups diced onion (1/2-inch dice) 3/4 cup diced Poblano peppers (1/2-inch dice) 1/2 cup diced red bell peppers (1/2-inch dice) 4 cloves garlic, peeled and roughly chopped 1 (14.5-ounce) can black beans, rinsed 1 (14.5-ounce) can kidney beans, rinsed 1 (14.5-ounce) can chickpeas, rinsed 1 (14.5-ounce) roasted diced tomatoes 1 cup Green cl Sauce, recipe follows 1 (14.5-ounce) can pumpkin puree 2 to 3 cups chicken stock, if needed Green cl Cilantro Rice with Pepitas, for serving, recipe follows 2 tablespoons canola oil 3/4 cup finely diced Spanish onion 1/2 large jalapeno, seeded and minced 1 clove garlic, chopped 4 tablespoons flour 1 (27-ounce) can roasted green chiles, chopped, juices reserved 1/2 cup white vinegar 2 teaspoons sea salt 1 teaspoon fresh cracked black pepper 2 tablespoons fresh lime juice 3 1/3 cups chicken stock 1 1/2 cups Green cl Sauce, recipe above 3 tablespoons canola oil 1/2 cup small-diced onions 1/2 serrano cl, seeds removed and minced 2 cups Arborio rice, or medium grain rice 1 tablespoon minced garlic 1 teaspoon sea salt 1 teaspoon fresh cracked black pepper 1 to 2 tablespoons fresh squeezed lime juice 1/2 cup chopped fresh cilantro 1/4 cup pepitas, toasted and lightly salted Instructions: Combine the chili powder, cumin, granulated garlic, cinnamon, salt and pepper in a small bowl and mix well. Sprinkle evenly over the chicken thighs and set aside. In a large Dutch oven (enameled cast iron preferred) over medium-high heat, add the oil. When hot, add the chicken thighs, not to crowd. Cook until nicely colored, 4 to 5 minutes per side. Repeat until all the chicken is golden brown. Remove to a plate to hold. Remove all but 3 to 4 tablespoons of the fat from the pan and, over medium-high heat, add the onions, Poblano peppers and red bell peppers. Cook until the onions are just starting to caramelize, 6 to 8 minutes. Add the garlic and cook for 3 to 4 minutes more, stirring frequently. Add the beans to the pot and stir to combine. Add the tomatoes, Green cl Sauce and the pumpkin and combine well. Season with salt and pepper, and then return the chicken to the pot with any accumulated juices. Nestle the chicken into the sauce, cover and bring to a simmer, adjusting the heat as needed. Simmer for 30 minutes. Taste for seasoning adjustments and serve with Green cl Cilantro Rice with Pepitas In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more. Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved. Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week. Yield: 4 1/2 cups In a small saucepan over medium heat, bring the chicken stock and the Green cl Sauce to a simmer. Hold warm. In a large, enameled cast-iron Dutch oven over medium-high heat, add the oil. When hot, add the onions and serrano chiles and saute until the onion is just starting to color, 4 to 5 minutes. Add the rice and stir to coat, Cook for 3 to 4 minutes, stirring constantly, to toast the rice a bit. Add the garlic, salt and pepper and stir to combine. Ladle in the chicken stock and green cl mix, about 1 cup at a time, stirring and allowing the rice to absorb the liquid. Do this 3 to 4 times, and then add the rest of the liquid. Stir, cover tightly and cook for 12 to 16 minutes, stirring twice during this time. Add the lime juice and cilantro and stir to combine. Place in serving bowl and garnish with the pepitas. ","[Syrah, Tempranillo, Garnacha, Barbera]" 30359,"New Orleans Crab-cakes 1 1/2 stalks celery heart, finely chopped 1/2 red bell pepper, finely chopped 1/2 medium white onion, finely chopped 2 bunches of scallion, green part only, finely chopped 2 teaspoons dried basil 1 tablespoon fresh oregano leaves, chopped 2 teaspoons fresh thyme leaves Salt Freshly ground black and white pepper 1/2 teaspoon dill weed 1/2 cup parsley leaves, finely chopped 3 cloves garlic, finely chopped 2 egg whites, beaten to stiff peaks 1/2 cup smoked salmon 1 cup whipped cream 1/2 lemon, juiced Hot sauce (recommended: Crystal's) 1 pound jumbo lump crab 3 cups seasoned bread crumbs 5 tablespoons corn or vegetable oil, for frying 2 tablespoons butter, for frying Serving suggestion: Remoulade Instructions: In a big heavy bottomed frying pan saute celery, peppers, onions, scallions in butter and oil. Add oregano, basil and thyme, salt and white pepper. Lastly add parsley and garlic and cook until soft. Leave to cool. Finely chop smoked salmon, then flatten it, using the blade of a kitchen knife. Add the salmon to the whipped cream in a large mixing bowl. Add dill and season with salt and white pepper. Add 1/2 of the lemon juice and blend gently with spoon. Add 1 tablespoon of the sauteed vegetables and herbs to the mousse. Fold egg whites into mousse. Check the crabmeat for pieces of shell and put in a large clean bowl. Season with a handful of bread crumbs, salt, pepper, hot sauce and remaining lemon juice. Fold in mousse, taking care not to over mix it. Fold in the rest of the vegetables and herbs and a handful of bread crumbs. Blend it together very carefully with your hands taking care not to break up any of the crabmeat and overwork the mousse. Gently work into little cakes and bread them with more bread crumbs. Set aside. Heat the butter and oil in a large heavy-bottomed frying pan. Fry the crab cakes until golden brown on each side. Only turn them once after the bottom side is browned. Blonde Remoulade: 1 cup mayonnaise 1 tablespoon red bell pepper, finely chopped 3 tablespoons green onion, finely chopped 1 garlic clove, finely chopped 1 1/2 tablespoons Creole mustard 1/2 teaspoon Creole seasoning 1 teaspoon capers, roughly chopped 3 tablespoons parsley leaves, finely chopped 1 teaspoon hot sauce (recommended Crystal's) 1 teaspoon lemon juice Chop all vegetable ingredients. Place in bowl and add remaining ingredients. Mix thoroughly then refrigerate. Yield: 6 to 8 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 30360,"Maryland Crab Cakes 2 eggs 3/4 cup mayonnaise 1/2 lemon, juiced 1 teaspoon Worcestershire 1 tablespoon Dijon mustard 2 teaspoons baking powder 1/2 cup Japanese bread crumbs (panko) 1 teaspoon crab boil seasoning 1 tablespoon finely chopped Italian parsley 2 pounds jumbo lump crabmeat Instructions: Preheat oven to 350 degrees F. Combine all ingredients excluding crabmeat and mix thoroughly. Add crabmeat and toss gently to prevent the lumps from breaking up. Portion to 4-ounce servings and bake for 11 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30361,"Lentil Soup with Beef 2 tablespoons olive oil 1 1/2 pounds boneless beef chuck, cut into 1-inch cubes Salt and freshly ground black pepper 3 large celery stalks, chopped 2 large carrots, peeled and chopped 1 large onion, chopped 6 garlic cloves, chopped 1 1/2 teaspoons chopped fresh rosemary leaves 1 1/2 teaspoons dried oregano Six 14-ounce cans beef broth One 28-ounce can diced tomatoes in juice 2 cups (about 11 ounces) lentils, rinsed 1/3 cup chopped fresh Italian parsley leaves Instructions: Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 30362,"Blackberry Summer Pudding 2 teaspoons grated lemon zest 1 tablespoon fresh lemon juice Unsalted butter, for the dish 1 loaf (about 1 pound) sliced white sandwich bread 1 vanilla bean 1 cup heavy cream 2 tablespoons confectioners' sugar 8 cups blackberries (about 6 half-pints), plus more for serving 3/4 cup granulated sugar 2 tablespoons honey or agave syrup Instructions: Toss 4 cups blackberries with the granulated sugar, honey and lemon zest and juice in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to medium low and simmer gently, uncovered, until the berries burst, about 8 minutes. Remove from the heat and stir in the remaining 4 cups berries. Let cool. Butter the bottom and sides of a 2-quart souffle dish and line with plastic wrap. Trim off the bread crusts, then line the bottom and sides of the dish with a single layer of bread, trimming the slices as needed to cover the dish completely. Spoon half of the berries and juice into the dish. Cover with a single layer of bread slices. Top with the remaining berries and finish with another layer of bread to completely seal the pudding. Pour any remaining juices over the top layer and cover with plastic wrap. Set a small flat plate on top and weigh it down with a large heavy can. Refrigerate the pudding at least 6 hours or overnight. Before serving, split the vanilla bean lengthwise and scrape the seeds into a chilled bowl. Add the cream and confectioners' sugar and beat with a mixer until it holds soft peaks. Remove the plate and plastic wrap and set the souffle dish in a sink filled with 1 inch of warm water to loosen the pudding. Place a serving plate on top, invert the pudding onto the plate and remove the plastic wrap. Serve with the whipped cream and more blackberries. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 30363,"Hunan Salad 3 tablespoons soy sauce 1/3 cup rice wine vinegar 1 tablespoon sugar 1 teaspoon sesame seed oil 1/4 cup canola oil 1 teaspoon ground Szechuan peppercorns 1 teaspoon ground white peppercorns 1 large cabbage, shredded 2 carrots, peeled and fine julienne Salt Instructions: In a mixing bowl, mix together soy, vinegar and sugar. In a saucepan, heat oils together until very hot and add peppercorns. Immediately pour into bowl and whisk. Pour vinaigrette on the vegetables and check for seasoning. Wait 1 hour before serving. Toss salad several times to ensure good mixing. PLATING On a small plate, family style. Wine Recommedation: La Fosse aux Loups, Chinon, Domaine de Bel Air, 1998 ","[Chenin Blanc, Riesling, Gewrztraminer, Pinot Gris]" 30364,"Dessert Panini 2 tablespoons sliced almonds 2 slices sourdough bread
2 tablespoons chocolate-hazelnut spread
1 tablespoon marshmallow creme
4 strawberries, sliced
2 tablespoons salted butter, softened 1 teaspoon powdered sugar
Instructions: Toast the almonds in a pan over medium heat until golden brown, 2 to 3 minutes. Spread one slice of the sourdough bread with a thick layer of the chocolate-hazelnut spread. Spread the other slice of bread with the marshmallow creme. Layer the strawberries onto the chocolate-hazelnut spread and top with a sprinkling of almonds. Then place the other slice of bread on top, marshmallow creme-side down. Press the 2 slices together. Butter one side of the sandwich and put it on a hot panini maker butter-side down. Butter the other side, close the lid and cook until the sandwich is toasted and warmed through. (If you do not have a panini maker, you can grill the sandwich in a skillet, laying another heavy skillet on top of the sandwich to press it together. Turn to grill the other side in the same way.) Sprinkle with powdered sugar, cut in half and serve! ","[Chardonnay, Moscato, Riesling, Vin Santo]" 30365,"Mocha Blackout Cake Butter, for pans 1 1/2 cups unsweetened cocoa powder, plus more for dusting pans 2 1/2 cups all-purpose flour 2 tablespoons instant espresso powder 2 teaspoons baking soda 1 1/2 teaspoons baking powder 2 cups granulated sugar 2/3 cup vegetable oil 3 large eggs 2 teaspoons pure vanilla extract 1 1/2 teaspoons table salt 1 cup whole milk 1 cup strong brewed coffee 1 cup granulated sugar 3 tablespoons cornstarch 2 tablespoons unsweetened cocoa powder 2 tablespoons instant espresso powder 1/2 teaspoon table salt 2 1/2 cups whole milk 1 tablespoon vanilla extract 3 large egg yolks 4 ounces semisweet chocolate, finely chopped 2 tablespoons unsalted butter, cut into pieces 1 box chocolate wafers, crushed to crumbs (about 2 cups) (recommended: Nabisco Famous Chocolate Wafers) 1 cup whipping cream 1 to 2 tablespoons dark rum Instructions: For the Cake: Heat the oven to 350 degrees F and arrange a rack in the middle. Coat 2 (9-inch) round cake pans with butter and dust with cocoa powder. In a large mixing bowl, whisk together cocoa, flour, espresso powder, baking soda, and baking powder until well combined; set aside. Combine the sugar, oil, eggs, vanilla, and salt in a separate large bowl, and whisk until combined and smooth. Combine the milk and coffee in a small bowl. Add 1/3 of the milk mixture into the sugar/egg mixture and whisk until just incorporated. Add 1/3 of the flour mixture, and whisk until smooth. Continue with the remaining milk and flour mixture, alternating between each and whisking until all the ingredients are just incorporated and smooth. Divide the batter evenly between prepared pans. Put the pans on a baking sheet. Bake, rotating the baking sheet 180 degrees halfway through, until a tester inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and let them rest, in the pans, on a cooling rack for 10 to 15 minutes. Remove the cakes from the pans, and cool completely before proceeding. For the Pudding: Combine the sugar, cornstarch, cocoa powder, espresso powder and salt in a medium saucepan and whisk to evenly combine. Whisk in the milk and vanilla until completely incorporated and the mixture is smooth. Whisk in the egg yolks until combined. Cook over medium-low heat, stirring constantly, until mixture thickens and bubbles, about 7 minutes. Reduce the heat to low and cook, stirring constantly, until completely thickened, about 1 minute more. Remove from the heat and immediately add the chocolate and the butter, and stir until melted and evenly combined. Put plastic wrap directly on surface of the pudding and chill at least 1 1/2 hours. To assemble: Arrange 1 of the cakes on a flat cake plate and top with 1/3 of the pudding, spreading evenly and almost to the edges. Top with second cake then use the remaining pudding to frost the top and sides of the cake. Press the cookie crumbs into the sides and top of the cake. Pick up any fallen crumbs and apply them, pressing gently to cover the cake completely. Cover loosely with plastic wrap and refrigerate at least 30 minutes before serving. For the Whipped Cream: In a medium bowl, add the cream and whisk until soft peaks form. Add the rum and continue to whisk until stiff and the cream sticks to the whisk. Serve the whipped cream on the side. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]" 30366,"Tortellini Pasta Salad with Peas and Roasted Red Peppers Kosher salt and freshly ground black pepper 3 tablespoons sour cream 2 tablespoons mayonnaise 1 teaspoon lemon zest 12 ounces cheese tortellini 1/2 cup frozen peas, thawed 1 cup jarred roasted red peppers, drained and chopped 1/4 cup finely chopped red onion 1/4 cup grated Parmesan Instructions: Bring a large pot of salted water to a boil. Whisk the sour cream, mayonnaise, lemon zest, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl. Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool. Add to the bowl with the dressing. Add the red peppers, onion, and Parmesan to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 30367,"Roast Turkey with Apple-Brandy Gravy 1/4 cup kosher salt Freshly ground pepper 1 teaspoon sugar 1 16-to-18-pound turkey 1 Granny Smith apple, roughly chopped 2 onions, roughly chopped 2 heads garlic, halved crosswise 1 lemon, halved 1 bunch thyme (about 20 sprigs) 2 sticks plus 2 tablespoons unsalted butter, at room temperature 6 cups low-sodium chicken broth 2 bay leaves 1/2 cup honey 1/2 cup apple brandy (such as Calvados or applejack) 1 12-ounce bottle hard apple cider 2 tablespoons all-purpose flour Instructions: Combine the salt, 1 teaspoon pepper and the sugar in a small bowl. Remove the neck and giblets from the turkey and reserve for the gravy (discard the liver). Transfer the turkey to a rimmed baking sheet and pat dry. Season the skin and inside the cavity with the salt mixture. Refrigerate, uncovered, overnight. Remove the turkey from the refrigerator and rinse off the salt mixture; pat dry. Position a rack in the lower third of the oven and preheat to 325 degrees F. Place the apple, half of the onions, 2 garlic halves, the lemon and about 10 thyme sprigs in the cavity of the turkey; tie the legs together with twine and place breast-side up in a roasting pan. Melt 2 sticks butter with 6 thyme sprigs in a small saucepan over medium heat. Divide the melted butter in half. Brush the turkey with half of the melted butter and tent with foil. Transfer to the oven and roast 3 hours. Meanwhile, combine the chicken broth, bay leaves, reserved neck and giblets, and the remaining chopped onion, 2 garlic halves and 4 thyme sprigs in a saucepan; bring to a boil. Lower the heat to medium and simmer until reduced to about 4 cups, about 1 hour. Strain into a clean saucepan; set aside for the gravy. Remove the turkey from the oven and increase the oven temperature to 425 degrees F. Divide the remaining melted butter in half (remelt if necessary). Uncover the turkey and brush with half of the melted butter. Return to the oven and continue roasting until browned and a thermometer inserted into the thigh registers 165 degrees F, 45 minutes to 1 hour. Stir the honey into the remaining melted butter and brush all over the turkey; roast 10 more minutes. Remove from the oven, transfer to a cutting board and brush with any remaining honey butter; let rest 30 minutes before carving. Meanwhile, make the gravy: Pour out the fat from the roasting pan and discard. Set the roasting pan on 2 burners over medium-high heat; add the apple brandy and hard cider. Cook, scraping up any browned bits with a wooden spoon, until reduced by half, about 10 minutes. Add the reserved chicken broth and bring to a simmer. Mix the flour and the remaining 2 tablespoons butter in a small bowl to make a paste; whisk into the roasting pan. Bring to a boil, then reduce the heat to medium and simmer until thickened, about 25 minutes. Strain and keep warm over low heat. Carve the turkey and serve with the gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30368,"How to Make Low-Carb Pancakes with Almond Flour | Keto Pancakes 1 cup almond flour 1/4 cup coconut flour 2 teaspoons confectioners' erythritol sweetener (see Cook's Note) 1 teaspoon baking powder 1/4 teaspoon kosher salt 1/2 cup unsweetened coconut milk 1/4 cup heavy cream 3 tablespoons unsalted butter, melted and cooled, plus more for the skillet 1 teaspoon pure vanilla extract 3 large eggs 2 tablespoons toasted unsweetened coconut flakes 2 tablespoons toasted chopped macadamia nuts Zest of 1/2 lemon Instructions: Whisk together the almond flour, coconut flour, erythritol, baking powder and salt in a large bowl. Whisk together the coconut milk, cream, butter, vanilla and eggs in a separate bowl until well combined. Pour the wet ingredients into the dry and stir until well combined. Stir in the coconut, nuts and lemon zest. Let rest for 10 minutes. Heat a large nonstick skillet over medium heat. Add enough butter to coat the skillet. Using a 2-tablespoon cookie scoop, scoop the batter into the skillet and use the back of the scoop to spread it into a 3-inch round. Cook until the underside is deep golden brown and the pancake is puffed, about 3 minutes. Flip and cook until the second side is golden brown and the pancake is cooked through, about 2 minutes more; transfer to a plate. Repeat with the remaining batter. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 30369,"Rosemary Roasted Potatoes 6 medium red potatoes cut in wedges 8 teaspoons olive oil 2 teaspoons chopped garlic 2 teaspoons chopped rosemary leaves Salt and pepper Instructions: Preheat oven to 350 degrees F. Place potatoes in pot and add water to cover. Bring water to a boil. When the water is brought to a boil, turn heat off and remove from stove top. Strain potatoes and place in a mixing bowl. Add olive oil, garlic, rosemary, salt and pepper, to taste, and toss to combine. Place the potato wedges on a sheet pan and roast in the oven, stirring often with spatula until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30370,"Chicken Alfredo 1 1/2 cups olive oil, plus more for the grill pan 1 cup grated Parmesan
1/4 cup pine nuts
1/2 teaspoon fresh oregano leaves
4 cloves garlic, minced
1 big handful fresh basil leaves, plus more for garnish 1 small handful fresh mint leaves
1 small handful fresh parsley leaves
Kosher salt and freshly ground black pepper 6 boneless, skinless chicken breasts Fettuccine Alfredo, recipe follows 1 pound fettuccine noodles 1 cup heavy cream
1 stick (8 tablespoons) salted butter
Kosher salt and freshly ground black pepper
2 cups freshly grated Parmesan
Instructions: Put the olive oil, Parmesan, pine nuts, oregano, garlic, basil, mint, parsley and some salt and pepper in a blender and puree. Put the chicken breasts in a resealable plastic bag, pour in the marinade and seal. Refrigerate for 30 minutes to several hours, the longer the better. Preheat a grill pan over medium-high heat and brush with oil. Remove the breasts from the marinade and grill until cooked through with nice char marks, about 4 minutes a side. Slice the chicken and serve over Fettuccine Alfredo. Garnish with more basil. Bring a pot of water to a boil and cook the pasta according to the package directions. Meanwhile, in a saucepan or skillet over low heat, add the cream and butter and cook until the butter melts and the mixture is warm. Season with salt and pepper. Put half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top. Drain the pasta (reserving a little of the cooking water) and immediately pour it into the bowl. Toss a couple of times, then sprinkle in the other half of the Parmesan. Toss to combine, thinning with the reserved pasta water if necessary. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 30371,"Spring Green Salad 2 spring onions with enough vegetable stock to cover 4 eggs, medium boiled 1 cup fava beans, blanched and diced 1/2 cup olive oil 2 tablespoons butter, melted Pinch allspice Salt and pepper 2 bunches ramps, quickly Sauteed 12 stalks asparagus, trimmed and blanched 1 roasted sweet potato, pureed with portion of onion liquid Instructions: Cook onions in vegetable stock and reserve liquid. Separate whites from yolks and chop each finely. Mix together chopped egg, and fava beans. Whisk together olive oil, butter, onion liquid, allspice and salt and pepper. Dress ramps and asparagus with the above mixture. Add sweet potato puree to dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 30372,"Asparagus and Tomato Skewers with Honey Mustard-Horseradish Sauce 1/4 cup Dijon mustard 1/4 cup clover honey 3 tablespoons prepared horseradish, drained 2 tablespoons finely chopped fresh mint leaves Salt and freshly ground black pepper 1 pint cherry tomatoes on the vine Wooden skewers soaked in water 1 pound asparagus, trimmed Olive oil Instructions: Preheat the grill. Whisk together the mustard, honey, horseradish and mint in a bowl and season with salt and pepper, to taste. Let sit at room temperature for at least 15 minutes to allow the flavors to meld. Thread the tomatoes onto skewers and put them into a large bowl. Add the asparagus and drizzle with a little oil. Season with salt and pepper, to taste. Put the tomatoes on the grill and cook until charred on both sides. Grill the asparagus for about 2 minutes per side. Put the vegetables on a platter and drizzle them with the mustard sauce. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 30373,"Spiced Capon with Pomegranate Glaze 2 tablespoons extra-virgin olive oil, plus more for brushing 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons ground cinnamon 2 teaspoons ground fennel seed 2 teaspoons paprika 1 8- to 9-pound capon or turkey, giblets removed Kosher salt and freshly ground pepper 2 heads garlic, halved horizontally 2 lemons, halved 1/2 cup pomegranate molasses 2 teaspoons Dijon mustard 3 cups low-sodium chicken broth 1 large onion, roughly chopped Instructions: Combine the olive oil, cumin, coriander, cinnamon, ground fennel and paprika in a small bowl. Pat the capon dry with paper towels and place on a baking sheet. Rub the spiced oil all over the skin and inside the cavity. Season inside and out with salt and pepper. Stuff the garlic and lemons inside the cavity. Cover with plastic wrap and refrigerate overnight. Remove the capon from the refrigerator and uncover about 30 minutes before roasting. Whisk the pomegranate molasses and mustard in a small bowl; set aside. Position a rack in the lower third of the oven and preheat to 450 degrees F. Set a rack in a large roasting pan and brush with olive oil; add the chicken broth and onion to the pan. Put the capon on the rack breast-side down. Roast until the skin starts to brown and crisp, about 30 minutes. Remove the capon from the oven and reduce the oven temperature to 375 degrees F. Insert a wooden spoon into the cavity of the capon and carefully turn it breast-side up. Baste with the pan drippings. Continue roasting, basting every 30 minutes, until the skin is browned and a thermometer inserted into the thigh registers 165 degrees F, about 1 1/2 hours to 1 hour 45 minutes. Brush with half of the pomegranate glaze during the last 15 minutes of roasting. Transfer the capon to a cutting board and brush with the remaining pomegranate glaze. Let rest 20 minutes before carving. Strain the pan juices into a fat separator. Pour the liquid into a gravy boat or small bowl, leaving any fat in the cup. (Alternatively, strain the pan juices into a glass measuring cup and skim off the fat with a spoon.) Carve the capon and serve with the pan juices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30374,"Apple and Cheese Pie Butter, for greasing the pie dish 5 medium Granny Smith apples, peeled, cored and quartered (about 2 1/2 pounds) 1 cup coarsely grated sharp white Cheddar (4 ounces) 2/3 cup dark brown sugar 2 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature 1 tablespoon all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg 1/4 teaspoon kosher salt Two 9-inch-diameter, unroll-and-bake refrigerated pie crusts 1 egg white, beaten until frothy Instructions: Position an oven rack on the bottom third of the oven and preheat to 400 degrees F. Butter the sides and bottom of a 9-inch-diameter glass or ceramic pie dish. Cut the apple quarters into 3 wedges. Mix the apples, cheese, sugar, butter, flour, cinnamon, nutmeg and salt in a medium bowl. Unroll one crust and place in the buttered pie dish. Brush the inside of the crust with some of the egg white to coat. Pour the apple filling into the crust. Unroll the second crust and place on top of the filling. Pinch the edge of the top crust and the edge of the bottom crust together to seal. Fold the double edge under and crimp, making a decorative edge. Brush the top of the pie with more of the egg white. Cut several slits in the top crust to allow steam to escape. Bake the pie until the crust is deep golden and the filling is bubbling through the slits, about 1 hour. Cover the edges of the pie with foil if the crust browns too quickly. Cool the pie for about 20 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 30375,"Strawberry Rhubarb Tart 1 sheet frozen puff pastry (8 ounces), thawed 1 tablespoon milk 2 cups strawberries, stemmed 1 large rib rhubarb, trimmed but not peeled and sliced (about 1 cup) 1/4 cup sugar 1 teaspoon vanilla extract 2 tablespoons unsalted butter 1 tablespoon currant jelly 1 tablespoon very hot water Confectioners' sugar, for dusting Whipped cream, for serving, optional Instructions:

1. Preheat to 375 degrees F. Line a baking sheet with parchment paper.
2. Roll pastry into a rectangle 1/8-inch thick and at least 13 by 8-inch in dimension. Cut two 13 by 3/4-inch- wide strips from dough. Trim remaining pastry into a 13 -by 5-inch rectangle and place on prepared baking sheet. Brush long edges with water and press on strips to create a border. Lightly score dough inside border. Brush top of strips with milk, do not allow drips down sides. Prick base all over with a fork.
3. Line dough aluminum foil extending along sides but not covering strips. Flute edges using tip of a paring knife to make small cuts an inch apart. Place pie weights on foil. Bake on middle rack of oven until set, about 15 minutes. Remove foil and weights and bake until light golden brown, about 15 minutes more. Cool on a rack.
4. Trim strawberries' broad tops and place trimmings in a small saucepan with rhubarb, sugar, and vanilla extract. Simmer over medium heat, stirring frequently, until fruit is thick and jam-like, about 15 minutes. Add butter and puree with an immersion blender or in a food processor until smooth. Cool. Halve remaining strawberries lengthwise.
5. Spread cooked rhubarb mixture in shell. Arrange strawberries, slightly overlapping, in 3 rows over filling.
6. For glaze: Stir jelly and hot water together. Brush over strawberries. Dust tart sides lightly with confectioners' sugar. Slice and serve with whipped cream.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30376,"Braised Pork Tacos 2 ancho chiles 2 dried chipotle chiles 3 tablespoons extra-virgin olive oil 1 (3 to 5 pound) bone-in pork shoulder Salt and pepper 2 onions, chopped 1 red bell pepper, seeded and chopped 4 cloves garlic, chopped 1 tablespoon ground cumin 4 sprigs thyme 1 bay leaf 1 (28-ounce) can whole tomatoes, drained and hand crushed 1 orange, halved 1 lime, halved Corn tortillas, recipe follows Avocado, sliced thin, for garnish Radishes, sliced thin, for garnish Tomatillo Salsa Verde, for garnish, recipe follows 4 cups masa harina 1 teaspoon salt 2 cups warm water 2 teaspoons honey 1 pound tomatillos, husked and rinsed 1 jalapeno, stemmed 1 small Spanish onion, quartered 3 garlic cloves 1 tablespoon kosher salt 1/2 bunch fresh cilantro leaves, coarsely chopped 1 lime, juiced Instructions: Put the chiles into a small bowl and cover with hot water; set aside. In a large heavy bottomed pan with a tight fitting lid, heat 3 tablespoons olive oil. Generously season the pork with salt and pepper. Brown the meat well on both sides, about 5 minutes per side; remove the meat and set aside. Add the onion, pepper, garlic, cumin, thyme, and bay leaf; fry until softened, about 5 minutes, scraping up the browned bits in the pan. Stem and seed the soaked chiles reserving the soaking liquid; hand tear them into the pot. Return the meat to the pan along with any accumulated juices. Top the meat with the tomatoes. Pour in the chili soaking liquid, straining out any seeds, until it almost covers the meat; add water if you need more liquid. Squeeze the orange and lime juices into the pot and add the rinds. Bring the liquid to a boil, reduce the heat, cover, and simmer for about 1 1/2 hours, or until the pork is very tender. Remove the meat to a platter and cover to keep warm. Strain the braising liquid and reserve. Shred the pork. Add some of the reserved braising liquid if the meat is dry. Take a tortilla and place about 2 tablespoons of the mixture on top. Garnish with the avocado, radishes, and Salsa Verde; fold the sides up and serve. Put the masa harina in a bowl and mix in the salt. Add about 1 cup warm water and mix with your hands; add more water as needed until the dough comes together. Knead for a few minutes to smooth the dough out. The dough should be firm and springy and should not stick to your hands. Test by forming a small disk, if it cracks around the edges you need more water. Place a piece of heavy plastic (like from a garbage bag) onto a tortilla press. Form a 1 1/2-inch ball of dough and place it in the center of the press. Top with another piece of plastic, close the press, and push the lever down to form the tortilla. (Alternately, the dough balls can be rolled between plastic sheets with a rolling pin.) Open the press and remove the top layer of plastic. Carefully peel the tortilla off the bottom plastic and place it onto a hot, ungreased cast iron skillet; cook for about 1 to 2 minutes per side. Remove the tortilla and place it on a clean tea towel; keep it covered to keep it soft and pliable. Continue until you have used up all the dough. Yield: 20 (6-inch) tortillas Prep Time: 20 minutes Cook Time: 40 minutes Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst. Add the cooked vegetables to a blender with the cilantro leaves and lime juice. Pour in 1/4 cup of the reserved cooking liquid and process to a coarse puree. Taste and adjust seasoning with more cilantro, lime juice, or salt. Yield: 2 cups ","[Pinot Noir, Barbera, Tempranillo, Grenache Blanc]" 30377,"Magret Duck Breast 1 whole magret duck breast, trimmed of 90 percent of the fat 1 tablespoon garam masala 2 teaspoons five-spice powder 2 tablespoons salt 1 bunch red seedless grapes, removed from stems 2 cups zinfandel red wine 2 cups demi-glace Salt and freshly ground black pepper 1 pound all-purpose flour 11/2 teaspoons salt 1 teaspoon white pepper 1 teaspoon ground nutmeg 7 eggs 2 egg yolks 1/3 cup milk 3 tablespoons melted butter, plus more for sauteing Instructions: For the duck: Score the top of the duck breast in a criss-cross pattern. Mix the garam masala, five spice powder, and salt in a bowl and liberally season the duck on both sides. Heat a saute pan on high heat. Char the grapes until they almost split open, about 2 to 3 minutes. Add the Zinfandel and reduce the juices into a syrup on medium heat, about 15 minutes. Add the demi-glace. Season with salt and pepper and set aside. In a large saute pan over medium high heat, cook the duck, fat side down, with no oil, until golden brown, about 5 minutes. Turn the breast over and brown again, about 5 minutes. The duck should be served rare to medium rare, but if you desire more cooking, bake it in a 350 degree F oven until desired doneness, for medium about 15 minutes. Remove from heat and let rest for 5 minutes before slicing on the bias. Spoon sauce over the duck prior to service. For the Spaetzle: In an electric mixer, add the flour, salt, pepper and nutmeg. On slow speed, drop 1 egg at a time, until the mixture is smooth, then add the yolks. Add the milk and the melted butter. Let the mixture relax for at least a half an hour. Over boiling water, squeeze the batter through a spaetzle press, once it floats, spoon it out into a cold water bath to stop the cooking process. When ready to serve, saute in butter and season with more salt and pepper, if needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30378,"Tomato Marinara 2 (28-ounce) cans of imported Italian tomatoes 1/4 cup olive oil 2 ounces fatback or salt pork (optional) 3 tablespoons minced onion 2 garlic cloves Salt 6 leaves fresh basil Pinch dried oregano Freshly ground black pepper Instructions: Remove tomatoes from can, reserving the juice. Using your hands, crush the tomatoes, gently remove and discard the hard core from the stem, and remove any skin and tough membrane. Set aside tomatoes. In a large nonreactive pot over medium heat, add oil and heat. If using fatback, cut it into small pieces and add to the pan. Saute for 5 minutes or until all fat has been rendered. Remove and discard fatback. Add the onion, and saute for 3 minutes or until translucent, and just becoming brown. Stir in garlic, and saute for 30 seconds or until soft. Stir in tomatoes, reserved juice, and salt. Raise heat, and bring to a boil. Immediately reduce heat to a very low simmer and cook for about 1 hour, or until flavors have combined and sauce is slightly thickened. If you prefer a thicker sauce, cook for an additional 15 minutes. Stir in basil, oregano, pepper, and allow to cook for an additional minute. Remove from heat and serve. ","[Barbera, Dolcetto, Aglianico, Tempranillo]" 30379,"Hemingway Daiquiri 2 ounces agricole rum 1/4 ounce maraschino liqueur 3/4 ounce fresh lime juice 1/4 ounce fresh grapefruit juice Ice cubes Instructions: Add all ingredients to a cocktail shaker filled with ice. Shake and strain into a chilled cocktail glass. ","[Rum, Grapefruit, Lime]" 30380,"Just-Add-Water Instant Oatmeal with Apples and Cinnamon 1/3 cup instant oatmeal 2 dried apple rings, chopped 1 tablespoon apple butter 1 tablespoon raisins 1/2 tablespoon unsalted butter 1 teaspoon light brown sugar 1/8 teaspoon ground cinnamon Kosher salt Instructions: Put the oatmeal, apple rings, apple butter, raisins, butter, brown sugar, cinnamon and a pinch of salt in an 8-ounce lidded heat-safe container. Secure the lid, and refrigerate up to overnight. When ready to eat, add 1/2 cup boiling water, stir gently and cover until the oats are tender and the apple rings have softened, about 3 minutes. Stir again, and eat warm. ","[Chardonnay, Riesling, Moscato, Gewrztraminer]" 30381,"Rice Paper Rolls Wood ear mushrooms -- julienned Cellophane noodles -- soaked, rinsed, dried, and cut into 1/2- inch strips Thai basil and cilantro and chives, packed and cleaned Bean sprouts Boston lettuce -- shredded Pickled radishes and burdock -- julienned 1/4 cup nouc mam 1/4 cup rice vinegar or 2 tablespoons lime juice 2 tablespoons sugar 1 small chili 2 small crushed garlic cloves Fresh lime leaf and cilantro 1 tablespoon fresh ginger Shredded daikon or carrot Left-over chicken -- diced Bean thread noodles -- cut same Instructions: For all rolls place ingredients in rice paper and fold like an envelope.; Taro Filling: 1 pound Taro puree -- steamed 3 tablespoons cornstarch 1 tablespoons sugar 1/2 teaspoons salt Tuna Roll: Bluefin tuna -- cut into thin rectangles Mango -- sliced in rectangles Cucumber -- shaved thin Cubanelle pepper -- roasted and cut into thin rectangle Fresh fennel -- shaved Fresh yuzu and wasabi sauce ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 30382,"Ravioli alla Bobbi 18 ounces fresh cheese ravioli 2 tablespoons salted butter
   3 cloves garlic, minced
   1 medium onion, finely diced
   2 cups broccoli florets, broken into small pieces 8 ounces thin asparagus, cut into 1-inch pieces
   Kosher salt and freshly ground black pepper
   1 cup low-sodium chicken broth
   1/2 cup heavy cream
   3/4 cup diced cooked ham
   1/4 cup grated Parmesan, plus more for serving
   2 tablespoons store-bought pesto
   1/2 cup halved cherry tomatoes
   Handful of fresh basil leaves, torn, for serving
   Instructions: Bring a pot of water to a boil. Cook the ravioli in the boiling water according to the package instructions. Meanwhile, melt the butter in a large skillet over medium-high heat and add the garlic and onions. Cook, stirring, for 1 minute. Add the broccoli and asparagus and cook, stirring, 1 minute. Season with salt and pepper. Splash in the broth, then cook until the liquid reduces a bit, 2 to 3 minutes. Stir the cream into the skillet and reduce the heat to a simmer. Stir in the ham, Parmesan and pesto and cook for a couple of minutes to allow the sauce to thicken. Drain the ravioli, then add them to the sauce with the tomatoes and toss. Sprinkle with the basil and extra Parmesan before serving. Enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 30383,"Coffee and Fudge Semifreddo 2 tablespoons instant coffee (I use decaf) 1 teaspoon coffee extract
   1 teaspoon vanilla extract
   1 pint plus 1 tablespoon heavy cream One 14-ounce can sweetened condensed milk
   3/4 cup jarred hot fudge 2 tablespoons chopped chocolate-covered espresso beans
   Instructions: Line a loaf pan (9-by-5-inch works best) with plastic wrap, letting the edges hang over and allowing enough extra plastic to wrap the semifreddo. In a large bowl, combine the instant coffee, coffee extract, vanilla and 1 pint of the heavy cream. Use an electric mixer to whip until medium to firm peaks form. Use a spatula to gently fold in the condensed milk. Transfer half of the mixture to the prepared loaf pan and freeze until just beginning to set, about 20 minutes. Microwave 1/2 cup of the hot fudge with the remaining 1 tablespoon heavy cream in a microwave-safe bowl for 20 to 25 seconds, just to loosen it slightly. Spoon it lengthwise down the center of the pan, from end to end. Transfer the remaining cream mixture to the loaf pan on top of the fudge. Use a butter knife to make swirls going through the mixture. (This will move the fudge throughout the mixture.) Wrap with plastic wrap and place in the freezer for 6 hours. Before serving, let stand at room temperature for 5 minutes. Meanwhile heat the remaining 1/4 cup fudge. Unwrap the plastic, invert onto a serving plate and remove the plastic entirely. Drizzle with the hot fudge and sprinkle with the chopped espresso beans. Slice and serve immediately. ","[Barolo, Cabernet Sauvignon, Malbec, Pinot Noir]

" 30384,"White Bread Sandwich Loaf 2 cups plus 2 tablespoons whole milk 3 tablespoons unsalted butter 2 tablespoons sugar One 1/4-ounce package active dry yeast 5 cups unbleached all-purpose flour 1 tablespoon plus 1 teaspoon fine salt Oil as needed Instructions: In a small saucepan, combine the milk, butter, and the sugar. Place over medium-high heat and cook, stirring, until the butter has melted. Remove from the heat and cool to about 110 degrees F. Sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes.
Meanwhile, in large bowl, whisk together the flour and salt and set aside.
Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed. Transfer the flour mixture to a well-floured work surface and knead until a soft elastic dough is formed, about 10 minutes.
Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and place in a warm spot in the kitchen, until puffed and doubled in size, about 2 hours. Transfer the dough to the work surface and, using your hands, gently flatten into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping side to seal and make a seam. Place seam side-down in a buttered 9x5 loaf pan, cover with a kitchen towel, and return to the warm spot until the dough has just risen about 1 1/2 inches over the top of the pan, about 2 to 2 1/2 hours.
Place a rack in the center of the oven and preheat to 400 degrees F. Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes.
Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles, on the bottom and top, or an instant read thermometer inserted in the center registers about 190 degrees F., about 15 minutes.
Transfer the bread loaf to a cooling rack and cool completely before slicing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 30385,"Blueberry Compote 2 cups frozen blueberries 3 tablespoons water 1/4 cup sugar 2 teaspoons lemon juice Instructions: Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm. ","[Riesling, Moscato, Vinho Verde]" 30386,"Miss America Cherry Pie 3 cups finely crushed graham crackers (about 24 sheets) 1 stick unsalted butter, melted 1/2 cup heavy cream 8 ounces cream cheese, at room temperature 1 cup confectioners' sugar 3 cups fresh tart (sour) cherries, pitted 1/2 cup granulated sugar 2 1/2 tablespoons cornstarch 1/2 teaspoon almond extract Sliced almonds, for topping Instructions: Make the crust: Preheat the oven to 350 degrees F. Mix the crushed graham crackers and melted butter in a medium bowl. Press into the bottom and up the side of an 8-inch pie plate. Bake until lightly golden brown, 10 minutes. Let cool. Meanwhile, make the cream cheese filling: Beat the heavy cream with an electric mixer in a medium bowl until soft peaks form. Add the cream cheese and confectioners' sugar; beat until smooth. Make the cherry filling: Bring the cherries, granulated sugar, cornstarch and almond extract to a simmer in a medium saucepan over medium heat. Cook, stirring constantly, until thickened, about 8 minutes. Let cool completely. Pour half of the cherry filling into the pie crust; top with the cream cheese filling, then the remaining cherry filling. Sprinkle with sliced almonds. Refrigerate for 4 hours before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 30387,"Gazpacho Sandwich 1/2 cup crumbled feta cheese 3 tablespoons good quality extra-virgin olive oil
2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1/8 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 shallot, chopped
1 round loaf sourdough bread, cut into 1/3-inch-thick slices 3 to 4 ripe tomatoes, thinly sliced
1/4 teaspoon kosher salt
1 medium cucumber or 1/2 English cucumber, peeled and sliced into thin rounds
1 yellow pepper, sliced into thin strips
2 cups arugula
1/4 cup roughly chopped fresh basil 1/4 cup roughly chopped fresh cilantro 1/4 teaspoon freshly ground black pepper
Instructions: For the feta spread: Combine the feta, olive oil, vinegar, mustard, pepper, salt and shallot in the bowl of a food processor. Process until smooth. For the sandwich: Preheat a grill pan over medium-high heat. Grill the bread until golden brown on both sides, 2 to 3 minutes per side. Spread each slice of bread with some of the feta spread. Fan the tomatoes over half of the bread slices and sprinkle with half of the kosher salt. Next, fan the cucumber slices over the tomatoes. Scatter the peppers over the cucumbers; top with arugula, basil and cilantro. Sprinkle with the pepper and the remaining salt. Cover with another slice of bread. Cut each sandwich in half and serve. ","[Rioja, Pinot Grigio, Vermentino, Sauvignon Blanc]" 30388,"Upside-Down Red Cheesy Pizza 15 pepperoni slices 1/4 cup sliced jarred red peppers, drained
1 plum tomato, sliced into rounds
6 slices (6 ounces) sliced mozzarella
1 1/2 cups shredded Cheddar
6 slices provolone
1 cup marinara sauce 1 pound store-bought pizza dough
1/2 red bell pepper, sliced into thin rings 1/2 yellow pepper, sliced into thin rings Fresh basil, for serving
Instructions: Preheat the oven to 400 degrees F. Heat a 12-inch, well-seasoned cast-iron skillet over a low heat. Lay the pepperoni slices on the bottom of the skillet. Top with the roasted peppers and tomato slices. Arrange the mozzarella over the veggies and pepperoni, then sprinkle with the Cheddar and lay on the provolone. Spoon the marinara sauce over the cheese and spread it around. Press the dough out into a circle slightly larger than the skillet. Lay the dough on top of the sauce and carefully tuck the edges down the sides of the skillet. Place in the oven and cook until the crust is golden brown, about 25 minutes. Remove from the oven and let sit for a few minutes. Very carefully, place a large plate or platter over the top of the skillet and invert the pizza onto the plate. Garnish with the red and yellow pepper rings and tear the basil leaves over the top. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 30389,"Bacon and Egg Potato Salad 1 1/2 pounds fingerling potatoes 1 1/4 teaspoons kosher salt
1/2 pound slab bacon, small dice
2 tablespoons red wine vinegar
3/4 cup Greek yogurt
3 tablespoons whole grain mustard
6 scallions, thinly sliced on the bias
1 small red onion, small dice
1 tablespoon granulated sugar
1/4 teaspoon freshly cracked black pepper
2 large hard-boiled eggs, chopped
Instructions: Put the potatoes in a medium-size saucepan and cover with cold water; add 1 teaspoon of the salt. Bring to a boil, then reduce the heat to medium and cook until fork tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over medium-low heat until crispy, about 12 minutes. Drain the potatoes (do not rinse), transfer to a baking sheet and let cool for 6 to 8 minutes, then cut into quarters. In a bowl large enough to mix the potatoes, combine the vinegar, yogurt, mustard, scallions, red onion, sugar, remaining 1/4 teaspoon of salt and pepper. Transfer the potatoes to the bowl, add the bacon and hard-boiled eggs and mix by folding carefully. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30390,"Butter Caramels 5 cups sugar 1 cup water 6 tablespoons butter 1 cup cream, warmed if possible Instructions: Place sugar in a clean dry saucepan. Pour the water around the wall of the pan to avoid any splashing of sugar crystals onto the sides of the pan. Bring to a boil and continue cooking on high until amber colored. Turn heat off and with a wooden spoon, stir in the butter and then the cream. Pour into an 8 by 8-inch pan that has been lined with foil and well-buttered and let the caramel cool and set until firm. Once firm, cut into squares. Wrap in decorative clear plastic. Store at room temperature. ","[Chardonnay, Riesling, Moscato, Port]" 30391,"Green Pork Chili 2 red onions, chopped 1 pound tomatillos, husked, rinsed, and halved 3 jalapenos, stemmed, seeded and halved 2 garlic cloves 4 tablespoons canola oil 2 pounds boneless pork shoulder, cut into 1-inch cubes 5 cups chicken stock 1 cup chopped fresh cilantro leaves Salt Pepper 10 flour tortillas, warmed Instructions: Preheat the oven to 400 degrees F. In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting. Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours. While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 30392,"Wine Poached Peaches with Ice Cream 3 cups red wine 1 cup sugar 1 cinnamon stick 2 whole cloves 2 to 3 whole peppercorns 1 or 2 strips lemon rind 2 large peaches, halved and pitted 1 pint vanilla bean ice cream Whipped cream, in canister Freshly grated nutmeg, to garnish Instructions: Combine the wine, sugar, cinnamon stick, cloves, peppercorns, and lemon rind in a medium saucepan. Bring to a boil, stir to dissolve the sugar, and reduce heat to a bubble. Bring the poaching liquid to a boil and cook on high heat until reduced to a syrupy texture. Add the peaches and poach the fruit, spooning the syrup over them occasionally, until you can pierce the peach easily with a knife, about 5 minutes. Put the peach halves in 2 dessert bowls. Top with ice cream, whipped cream, and drizzle with the poaching syrup. Grate a little nutmeg over the top. ","[Barolo, Barbaresco, Chianti, Rioja]" 30393,"Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil 1 recipe flat bread 1 8 ounce container of ricotta cheese, drained 3 plum tomatoes, diced 2 tablespoons basil chiffonade Shaved parmesan 1/2 cup olive oil 6 cloves roasted garlic Instructions: Place oil and garlic in a blender and blend until smooth. Strain. Set aside. Flatten dough, brush liberally with olive oil and through on the grill. Grill on one side until golden brown. Turn over and spread with ricotta, tomatoes and basil. Remove and top with shaved parmesan and drizzle with garlic oil.; ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 30394,"Caprese Sandwich Kosher salt 2 heirloom tomatoes, sliced 1 large baguette, split 3 balls fresh mozzarella, thickly sliced Fresh basil leaves Basil Oil, recipe follows 2 bunches fresh basil, stems removed 1 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Juice of 1 lemon Instructions: Salt the tomatoes and layer on the bottom piece of bread with the mozzarella and basil. Drizzle with Basil Oil. Top with the remaining piece of bread. Slice into portions. Add the basil to boiling water for 45 seconds to 1 minute. Remove to a bowl of ice water to stop it from further cooking. Dry and add to a blender. Add the olive oil, and blend until smooth. Strain through cheesecloth into a bowl. Add salt and pepper to taste. Add the lemon juice right before serving.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 30395,"Frozen Mango Martini Ice 7 ounces vodka 1- ounce vermouth 1/2 cup mango puree Blueberries for garnish Instructions: To a martini pitcher add ice, vodka, vermouth, mango puree - stir. Strain into martini glasses. Garnish with blueberries. ","[Moscato, Sauvignon Blanc, Riesling]" 30396,"Jamaican Dumplings with Plantains 3 cups all-purpose flour 1 teaspoon kosher salt, plus more for seasoning 2 teaspoons baking powder 1/2 cup unsalted butter, cold and cut into cubes 1/2 cup milk 1 ripe plantain, peeled and cut into coins Vegetable oil, for frying Instructions: Add the flour, salt and baking powder to a food processor and pulse to combine. Toss in the cold butter cubes and pulse until the mixture resembles coarse bread crumbs. Add milk, a little bit at a time until it is completely worked into the dough. Once it comes together into a nice consistent ball and pulls away from the sides of the food processor, divide the dough into about 12 little balls. Push a slice of plantain into the middle of each ball and pinch the dough around the plantain so it is completely covered by the dough. Press each ball flat into a little cake, cover with a damp kitchen towel and allow to rest for 20 to 30 minutes before frying. Set a large nonstick skillet over medium heat and add 1/4 cup of vegetable oil. Prick the dumplings all over with a fork. Working in batches, pan-fry dumplings until golden and slightly puffy, about 3 to 5 minutes per side. Season with salt and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 30397,"Tres Leches: Three Milk Cake 1 yellow cake mix (with pudding) baked as directed in 13- by 9-inch pan 1 can evaporated milk 1 can sweetened condensed milk 1 pint heavy whipping cream 1/2 cup rum (or to taste) Whipped cream, to cover cake 5 ounces sweetened coconut Instructions: Poke holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator. Cover with whipped cream or cool whip and sprinkle sweetened coconut over top of cake. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 30398,"Grilled Nectarines with Mascarpone 3 firm yet ripe large nectarines, pitted and halved 1/4 cup amaretto 1/2 cup mascarpone cheese, chilled 1/2 cup whipping cream, chilled 1 tablespoon sugar 1 teaspoon vanilla extract 1 teaspoon fresh lemon zest 1/4 cup chopped pistachios Instructions: Preheat the grill to medium-high heat. Brush the nectarines with the amaretto. Grill until golden, tender and you have achieved beautiful grill marks, about 2 to 3 minutes on each side, 6 minutes total. Remove from the grill and let cool slightly. Add the mascarpone, whipping cream, sugar, lemon zest, and vanilla to a large mixing bowl and beat with a hand mixer until soft peaks appear. Plate the grilled nectarines on a platter and top each with a dollop of whipped mascarpone and a sprinkling of chopped pistachios. Serve immediately. ","[Prosecco, Moscato, Vin Santo, Riesling]" 30399,"Pork Mimi's Way, Yucatan Style: Cochinita Pibil 1 cup fresh sour orange juice 1 tablespoon white vinegar 2 tablespoons achiote paste 2 tablespoons chopped garlic 3 pounds pork (use 2 thick shoulder steaks cut into large pieces with a few short ribs or pork butt) Salt Instructions: Prepare marinade with the orange juice, vinegar, achiote, garlic, and salt, to taste, and mix thoroughly. Rub the mixture into the meat and marinate at room temperature for 1 hour, or refrigerated, for at least 1 hour. Preheat oven to 300 degrees F. Line a roaster pan with heavy foil and arrange the marinated pork in it, covering the meat with the marinade. Cover pan with foil tightly and bake for 2 to 3 hours. Check often and turn pieces of meat in their own juices. Roasting times vary according to the toughness of the meat. Chop meat into cubes and discard any fatty parts. Serve with a basket of freshly made corn tortillas. ","[Malbec, Tempranillo, Garnacha, Barbera]" 30400,"Cajun Injector Ultimate Fried Turkey 1 (10-12 lb.) turkey, fully thawed and dry* (See Cook's Note) 1 (16 oz.) jar Cajun Injector? Creole Butter Marinade 1 (8 oz.) jar Cajun Injector? Cajun Shake Quick Shake Seasoning 3 gallons Cajun Injector? Frying Oil Cajun Injector? Electric Turkey Fryer or Gas Turkey Fryer
Instructions: Place your turkey in the Cajun Injector? Electric Turkey Fryer. Fill the fryer pot with water until your turkey is completely submerged. Remove turkey from pot and mark the water line (this line will change depending on what size turkey you choose). Drain water and dry pot completely. Fill your fryer pot with Cajun Injector? Frying Oil, making sure to stop at the line that was previously marked. Heat oil to 400F. While waiting for the oil to heat, remove the giblets from your turkey and discard or reserve for gravy. Rinse turkey thoroughly and pat dry. Inject your Cajun Injector? Creole Butter Marinade into the breast, thighs and legs. Sprinkle turkey generously with Cajun Injector? Cajun Shake Quick Shake Seasoning and rub it in with hands. Place turkey in fry basket and slowly lower basket into properly heated oil. Fry turkey 3? minutes per pound. Juices should run clear when turkey thigh is pierced with fork. Hang basket from fryer hook to drain or use Cajun Injector? Quick Drain System. Slice turkey and enjoy the juiciest, most flavorful and fastest Thanksgiving turkey! ","[Zinfandel, Merlot, Malbec, Petite Sirah]" 30401,"Meatloaf with Bacon and Cheese 2 pieces bacon, diced 1 medium onion, chopped 3 cloves garlic, minced 2 large egg yolks 1 tablespoon Dijon mustard 1/2 teaspoon hot sauce 1 tablespoon Worcestershire sauce 2 tablespoons heavy cream 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 pound ground beef chuck 8 ounces ground pork 8 ounces ground veal 8 ounces sharp cheddar, shredded (2 1/3 cups) 1/3 cup chopped flat-leaf parsley 2 tablespoons tomato paste 1 tablespoon balsamic vinegar 2 tablespoons water Instructions: Preheat oven to 400 degrees F. Cook bacon in a medium nonstick skillet over medium-low heat, until crispy and fat renders, about 10 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving renderings in the skillet. Cook the onions and garlic in the pan drippings until brown, about 15 minutes. Let cool. Meanwhile, in a large bowl whisk the eggs, mustard, hot sauce, Worcestershire, cream, salt, and pepper. Add the meat, cheese, parsley, and cooked onion. Chop and add the bacon. Mix with a fork until evenly blended. Whisk the glaze ingredients together in a bowl. Dampen hands with water and on a foil-lined cookie sheet, pat mixture into a loaf shape. Bake until an instant-read thermometer inserted into the center of the loaf registers 155 degrees F, about 1 hour. Spread the glaze onto the meatloaf after about 50 minutes. Let loaf rest for at least 10 minutes before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 30402,"Hearty Vegetable Baked Pasta with Pancetta Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced Pinch of crushed red pepper flakes One 28-ounce can whole plum tomatoes, crushed by hand One 15-ounce can whole plum tomatoes, crushed by hand 4 large sprigs basil 12 ounces diced pancetta 1 small zucchini, cut into 1/2-inch pieces 1 cup shredded carrots 1 cup frozen peas, thawed 1 pound penne pasta 3 cups shredded 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 olive 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 the 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 and season with salt and pepper.
While the sauce simmers, heat the remaining tablespoon of oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large mixing bowl with a slotted spoon. Add the zucchini to the drippings in the pan and cook, stirring occasionally, until crisp-tender, about 4 minutes. Add the carrots and peas and cook, stirring, until the carrots just start to wilt, about 2 minutes. Transfer to the mixing bowl.
Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the mixing 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, Gavi, Vermentino]" 30403,"Blueberry-Lemon Cheese Blintzes 1 1/2 cups whole milk 1 1/4 cups all-purpose flour 1/4 cup unsalted butter, melted 3 large eggs 1/2 teaspoon table salt 1 teaspoon vanilla extract 1 (8-ounce) package cream cheese, softened 1 (8-ounce) container ricotta cheese 2 teaspoons lemon zest 1 teaspoon vanilla extract 1/2 teaspoon table salt 1/4 cup granulated sugar 1/4 cup granulated sugar 1/4 cup water 2 pints blueberries (about 12 ounces) 2 tablespoons lemon juice Instructions: For the blintzes: Add all the ingredients to a large bowl and whisk until evenly combined, about 30 strokes. Cover and refrigerate for at least 1 hour and up to 12 hours. Heat a large nonstick pan over medium heat. Rub the pan with a paper towel dipped in oil. To check that the pan is properly heated, sprinkle the pan with a few drops of water and the water will \dance\ around before evaporating. Add 1/4 cup batter, tilting the pan to evenly cover or spread out in a circle using the back of a spoon. Cook until just set and browned, about 1 to 2 minutes. Flip and cook until second side is lightly browned, about 1 minute more. Remove from the heat and repeat with remaining batter. (Can be made up to 1 month ahead. Stack crepes and store covered in the freezer.) For the filling: Combine all the ingredients in a large bowl and whisk until smooth. Cover and refrigerate until ready to use. (Can be made up to 1 day ahead.) For the berries: Combine sugar, water, and 1/2 cup of the berries in a small pan and bring to a simmer over medium heat. Cook until the berries break down, sugar is dissolved, and mixture has slightly thickened, about 5 minutes. Remove from the heat. Add the remaining berries to a small bowl and pour in the syrup. Stir in the lemon juice and let cool to room temperature, at least 30 minutes. (Can be made up to 1 day ahead.) Cover and refrigerate until ready to use. To assemble: Heat the oven to 375 degrees F and arrange a rack in the middle. Spoon 3 tablespoons of the filling down the center of each crepe. Fold the crepe over the filling, fold in the sides and roll up like a burrito. Put on a baking sheet and repeat until all the crepes have been filled. Bake until warmed through, (the internal temperature should register 160 to 165 degrees F on an instant-read thermometer) and filling is soft, about 15 minutes. Transfer to a serving platter and serve with the berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 30404,"Sloppy Joe Di Maggios - Serves a whole team of 9 little leaguers! 1 tablespoon extra-virgin olive oil 2 pounds lean ground sirloin or ground turkey 1 packages beef or pork hot dogs, sliced 1/2-inch thick 1 onion, chopped 1 tablespoon steak seasoning (recommended: Montreal Steak Seasoning by McCormick) 1 tablespoon chili powder 3 tablespoons dark brown sugar 3 tablespoons Worcestershire sauce 1 (14.5-ounce) can tomato sauce 9 soft burger rolls - like at the ballpark Instructions: Heat the extra-virgin olive oil, a turn of the pan, in a deep skillet over medium-high heat. Add meat and crumble as it browns. Add chopped hot dogs after 3 to 4 minutes then cook 3 to 4 minutes more. Add the onions to the pan and cook to soften, 5 to 6 minutes more. In a bowl mix the spices, sugar, Worcestershire and tomato sauce. Pour sauce over the meat and simmer a few minutes to combine flavors. Slop onto buns and serve. ","[Zinfandel, Merlot, Malbec, Shiraz]" 30405,"Veronica's Stuffed Tomatoes 4 large tomatoes (about 3 1/4 pounds total) 2 teaspoons kosher salt 1/4 cup packed fresh basil leaves
1/4 cup vegetable broth or chicken broth
1/2 teaspoon dried oregano
2 cloves garlic, smashed and peeled
1/4 cup plus 2 tablespoons olive oil 1/2 cup tomato puree, such as Mutti Passata, or more as needed
3/4 cup arborio rice
2 large Yukon gold potatoes, diced
Grated Parmesan, optional Instructions: Cut the top quarter off of each of the tomatoes and reserve for later. Scoop out the pulp from the insides of the tomatoes and add to a blender. Sprinkle the tomato shells with 1/2 teaspoon salt. Season the pulp with the basil, broth, oregano, garlic, 2 tablespoons olive oil and 1 teaspoon salt. Blend on high speed until smooth, then pour the puree into a medium bowl. (You should have about 2 1/4 cups.) Add the tomato puree to the pulp puree and stir to combine. (It should yield 2 3/4 cups. If it doesn't, add more puree.) Stir in the rice. Preheat the oven to 375 degrees F. Spread the potatoes on the bottom of a 9-by-13-inch baking dish. Drizzle with 2 tablespoons olive oil and the remaining 1/2 teaspoon salt. Toss well to combine. Nestle the tomatoes into the diced potatoes. Fill each tomato almost all the way to the top with the rice filling. Place the tops back on the tomatoes. Pour any remaining filling around the tomatoes and over the potatoes. Drizzle the whole dish with the remaining 2 tablespoons olive oil and bake until the tomatoes are blistered on the outside and the rice is cooked through, 1 hour and 15 minutes. Serve with a grating of Parmesan, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 30406,"Sweet Potato Casserole 2 1/2 pounds sweet potatoes (about 3 large), scrubbed 2 large eggs, lightly beaten with a fork 3 tablespoons unsalted butter, melted plus more for the preparing the pan 2 tablespoons packed dark brown sugar 1 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger Pinch of freshly grated nutmeg Freshly ground black pepper 1/4 cup coarsely chopped pecans Instructions: Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.
Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg and pepper to taste. Whisk the mixture until smooth.
Butter an 8-by-8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 30407,"Rum Glazed Pork Tenderloin with Grilled Pineapple Relish 1 small pineapple, peeled, cut into 1/2-inch rounds, cored Canola oil Salt and freshly ground black pepper 4 green onions, thinly sliced 1 serrano cl, finely diced 3 tablespoons rice vinegar 1 tablespoon freshly chopped cilantro leaves Honey, to taste 4 tablespoons canola oil 1 small red onion, coarsely chopped 2 cloves garlic, chopped 1/4 cup dark brown muscovado sugar 1 cup dark rum 4 cups chicken stock 1 habanero cl, left whole with 3 slits cut into cl 2 cinnamon sticks 2 star anise Salt and freshly ground black pepper 1 1/2 pounds pork tenderloin, trimmed of excess fat Instructions: For the relish: Heat the grill over high heat. Brush the pineapple with a few tablespoons of oil and season with salt and pepper. Grill until golden brown on all sides. Remove the pineapple from the grill, cut into small dice and transfer to a bowl. Add the onion, cl, vinegar, a few tablespoons of oil, cilantro and honey, to taste. Season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving. For the glaze: Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Stir in the sugar, add the rum and cook until reduced by half. Add the stock, habanero, cinnamon stick and star anise, bring to a boil and cook until reduced by half, stirring occasionally, about 30 minutes. Strain the mixture into a bowl then return it to the saucepan and continue cooking until reduced by half and thickened to a glaze, season with salt and pepper. Pour the mixture into a bowl and let cool to room temperature. Heat the grill over high heat. Brush the tenderloin with the remaining 2 tablespoons of oil and season with salt and pepper. Grill until crusty and charred on both sides and the internal temperature reaches 145 degrees F on an instant-read thermometer, brushing with the glaze during the last few minutes of grilling. Remove from the grill, brush with more of the glaze and let rest 5 minutes before slicing into 1/2-inch thick slices. Serve the pork with the relish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 30408,"Avocado Tofu Toast One 12-ounce block firm tofu, pressed and drained Coconut oil spray or vegetable oil spray 1 avocado, sliced 1/2 teaspoon salt-free garlic powder Freshly ground black pepper Pinch red pepper flakes Serving suggestions: sprouts, thinly sliced radishes, chopped hard-boiled egg, optional Instructions: Preheat the oven to 425 degrees F. Cover a baking sheet with parchment paper.
Cut the tofu block in half, lengthwise through the middle, making two blocks about 3/4-inch thick. Then slice the two blocks in half, this time through the center, making 4 triangular pieces of \tofu toast.\ Place the tofu in a single layer on the parchment. Spray the top with oil and bake until golden, crispy and slightly bubbling on the top, about 20 minutes.
Take the tofu out of the oven, flip each piece over and spray with oil. Then return to the oven to cook for another 10 minutes. Let it cool slightly, 5 to 10 minutes.
To serve, slather the tofu toast with the avocado and garlic powder. Sprinkle with the black pepper, red pepper flakes and layer on sprouts, radishes and hard-boiled egg if using.
Store any leftover tofu toast in an airtight container, in the refrigerator for up to a week. Reheat in a 400 degree F oven for 5 to 8 minutes, or in a microwave for 1 minute. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 30409,"Thai Noodle Bowls with Broccoli 1/4 cup rice vinegar 3 tablespoons fresh lime juice 2 tablespoons fish sauce (vegan if preferred) 2 tablespoons sugar 1 1-inch piece ginger, minced 2 scallions, sliced (dark green parts reserved for topping) 1/2 to 1 small Thai green cl pepper, sliced 6 ounces rice noodles 2 tablespoons plus 2 teaspoons vegetable oil 1 tablespoon fish sauce (vegan if preferred) 1 teaspoon sugar 2 tablespoons minced fresh lemongrass
1 large head broccoli, stalks peeled, cut into long florets 1/3 English cucumber, thinly sliced
1 celery stalk, thinly sliced 1 head Little Gem lettuce, shredded 1/2 cup shredded fresh mint Canned fried onions and roasted unsalted peanuts, for topping Instructions: Make the dressing: Whisk the vinegar, 1/4 cup water, the lime juice, fish sauce, sugar, ginger, scallions and cl pepper in a medium bowl; set aside. Make the noodle salad: Cook the noodles as the label directs; drain and set aside. Whisk 2 tablespoons vegetable oil, the fish sauce, sugar and lemongrass in a large bowl; add the broccoli and toss to coat.
Heat the remaining 2 teaspoons vegetable oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add the broccoli in a single layer and cook until charred on one side, about 4 minutes. Flip and continue cooking until crisp-tender, about 2 more minutes.
Assemble the bowls: Divide the noodles among 4 shallow bowls; top with the broccoli, cucumber, celery, lettuce and mint. Drizzle with the dressing and top with fried onions, peanuts and the reserved scallion greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 30410,"Zuppa Di Pesce Aua \Cagliaritana
1 onion, diced 2 celery branches, diced 1 carrot, diced 6 garlic cloves, crushed 6 crab shells, roasted 1 ml white wine 1 gram saffron threads 4 ripe Roma tomatoes 20 fresh basil leaves Sea salt 2 red capsicums, diced 60 grams capers 1/2 onion 1 bay leaf 5 garlic cloves, crushed 1 teaspoon fresh chili 2 tablespoons freshly chopped parsley leaves, plus more for garnish 300 grams tinned tomatoes 60 grams olives Sugar, to taste Salt 20 basil leaves 100 grams Fregola, toasted Crab meat (from 3 crabs) 18 mussels 18 vongole 12 prawns 200 grams cuttle fish 200 grams fish pieces Instructions: In a medium saucepan, gently saute onion, celery, carrot, and garlic until soft. Add crab shells, stir and deglaze with wine and reduce. Add saffron and tomatoes, reduce. Add 2 liters cold water and bring mixture to a boil. Skim off the fat and simmer for 45 minutes, continuing to skim occasionally. Add basil and let cool. Strain and season with sea salt. In a small sauce pan gently cook capsicum and capers. Add onion half, bay leaf, and garlic and chili. Cook gently for 15 minutes. Add freshly chopped parsley and tomatoes, bring mixture to a simmer for 15 minutes. Add olives and continue to cook for another 15 minutes. Add sugar and salt to desired taste. Add basil leaves and allow set aside to cool. Zuppa Di Pesce Aua \Cagliaritana: Cook the fregola in crab stock until tender and liquid has been absorbed. Place the sauce back onto medium-high heat and add the seafood. Gently poach until seafood is cooked. Place the fregola to 1 side and divide seafood among with sauce onto the fregola and sprinkle with a little chopped parsley. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 30411,"Carrot, Orange and Radish Salad 4 carrots 6 radishes (or 4-inch piece daikon radish) 1 handful fresh mint leaves 1 handful fresh cilantro leaves 2 navel oranges 1/2 teaspoon ground cinnamon 1/2 teaspoon sugar 1/2 lemon, juiced 1 teaspoon orange flower water Kosher salt Instructions: Slice carrots and radishes as thinly as possible and add to a large bowl. Add mint and cilantro. Remove the peel and pith from the oranges. Working over a bowl to catch the juice, cut between the membranes to remove the orange segments; add them to the carrots. Squeeze the membrane to extract the rest of the juice and add the cinnamon, sugar, lemon juice, orange flower water, and salt, to taste. Mix to dissolve sugar and salt. Pour over the carrot mixture and gently toss to coat. The salad can be served immediately but allowing it to sit for 1 or 2 hours will help the flavors to blend. Just before serving, taste and adjust seasoning. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 30412,"Flatbread Pizzas 1/4 cup self-rising flour, plus more for dusting 3 heaped tablespoons natural Greek yogurt
1 tablespoon extra-virgin olive oil, plus more for the pan
1/4 teaspoon dried rosemary
Pinch of kosher salt
2 to 3 tablespoons tomato pasta sauce (Napolitano sauce) 3 to 4 slices ham off the bone
1 small handful grated cheese
1 teaspoon dried oregano
2 to 3 tablespoons tomato pasta sauce (Napolitano sauce) 1 small handful grated cheese
1 teaspoon dried oregano
2 to 3 fresh basil leaves
2 to 3 tablespoons tomato pasta sauce (Napolitano sauce) 1 button mushroom, sliced
1 small red bell pepper, sliced
1/2 small red onion, sliced
3 to 5 kalamata olives, pitted
1 small handful grated cheese
1 teaspoon dried oregano
2 to 3 fresh basil leaves
Instructions: For the flatbread: In a small mixing bowl, add the self-rising flour, yogurt, olive oil, rosemary and salt and mix. It might seem like the consistency is sticky, but this is okay! Dust a bench top with more of the flour and knead the dough until it forms a ball. If it's still sticky, add more flour to the bench. Roll out the dough with a rolling pin until 1/2 centimeter (1/4 inch) in thickness.
Heat a small splash of olive oil in a small pan over medium heat. Once hot, transfer the flatbread over and cook until light brown, about 2 minutes. Then flip and cook on the other side for another minute. Serve topped with one of the pizza topping combinations. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 30413,"Stuffed Cabbage 3 ounces/90 g bread About 1/4 cup/60 ml milk 1 tablespoon butter 1 tablespoon olive oil Kosher salt 1 medium or 2 small savoy cabbages (about 1.5 pounds/165 g total) 2 onions, chopped 1 shallot, chopped
1/4 pound/125 g mushrooms, trimmed and chopped 3 cloves garlic, chopped A few handfuls fresh thyme, chopped 1 teaspoon quatre-epices, more to taste, or smoked paprika Freshly ground black pepper About 1 pound/500 g pork sausage meat Instructions: Bring a large pot of water to boil. Salt it generously.
Core the cabbage. Gently peel away the leaves to expose the heart (by heart, I mean the ball of more yellowish leaves at the center which are too tightly packed to bother prying apart). Cut out that core of inner-most leaves and shred to add to the stuffing. Cut the thick ribs out of the remaining leaves (they will look like you've stolen a sliver from a pie). Set aside.
Blanch the cabbage leaves for 5 to 7 minutes. Drain, and refresh under ice-cold water. Drain and pat dry with a towel.
Break the bread into crumbs in a bowl, pour over the milk and set aside to soften. Heat the butter and olive oil in a skillet and gently fry the onion and shallot until transparent, about 5 minutes. Add the chopped cabbage, mushrooms, garlic and thyme. Cook another 5 minutes. Add the bread and cook until the milk has evaporated. Stir through the quatre-epices and season generously with salt and pepper. Add this mixture to the sausage meat in a large bowl and mix thoroughly with a fork. Make a small ball and fry it in the frying pan. Taste it to check the seasonings. Adjust as needed.
Lay a tea towel on the counter with a piece of cheesecloth or muslin large enough to wrap the cabbage in. You're going to reconstruct the cabbage, but with layers of stuffing between the leaves. So, first lay down the large outer leaves, in a circle, slightly overlapping with the prettiest side out. Spread over a layer of stuffing. Lay over another layer of leaves and repeat the action. Continue until you have run out of leaves. Pull up the edges of the cheesecloth, like a bag, and twist, as if making the head of a puppet, to shape the cabbage into a round loaf shape. Tie a string around the beard of cheesecloth where it meets the cabbage ball, to secure the package. The cabbage can be prepared to this stage in advance, refrigerated and then cooked before serving. To cook: Steam the cabbage over water or good chicken stock (about 2 cups/500 ml of it) for 45 minutes. The flavor from the stuffed cabbage will drip into the water or stock and give it the most amazing flavor. When the cabbage is done, boil down the cooking juices and serve a spoonful around each wedge of cabbage in a soup bowl. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 30414,"Fried Chili Chicken 1/2 teaspoon freshly ground black pepper Shortening or vegetable oil for frying 23 limes 2 chickens, 2 1/23 pounds each 2 cups buttermilk 1 1/2 cups flour 2 tablespoons paprika 1 tablespoon cumin 1 teaspoon cayenne 1 teaspoon sea salt Instructions: Cut the chicken into serving pieces. The breast pieces should be cut in half. Place the chicken in a bowl and cover with the buttermilk overnight. In a medium-size bowl, combine the flour, paprika, cumin, cayenne, salt, and pepper. Heat enough oil to a depth of about 3/4-inch in a large heavy skillet. When the oil is medium hot dip the chicken pieces in the flour mixture and fry, without crowding the chicken. If necessary, use 2 skillets or fry in batches. Reduce the heat to medium and fry until the coating becomes a deep golden brown, turning the chicken as needed. The white meat should be done in 20 to 25 minutes, dark meat in about 35 minutes. Juices should run clear when the chicken is pricked with a fork. Squeeze lime juice over the chicken 10 minutes before it is done. Drain chicken on paper towels. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 30415,"Spicy Lemongrass Tofu 2 lemongrass stalks, outer layers peeled, bottom white part thinly sliced and finely chopped (about 1/4 cup) 1 1/2 tablespoons soy sauce 2 teaspoons chopped Thai bird chiles or another fresh cl 1/2 teaspoon dried cl flakes 1 teaspoon ground turmeric 2 teaspoons sugar 1/2 teaspoon salt 12 ounces tofu, drained, patted dry and cut into 3/4-inch cubes 4 tablespoons vegetable oil 1/2 yellow onion, cut into 1/8-inch slices 2 shallots, thinly sliced 1 teaspoon minced garlic 4 tablespoons chopped Roasted Peanuts, recipe follows 10 pepper leaves, shredded, or 2/3 cup loosely packed Asian basil leaves 1 cup raw, shelled peanuts, skin removed Instructions: Combine the lemongrass, soy sauce, chiles, cl flakes, turmeric, sugar, and salt in a bowl. Add the tofu cubes and turn to coat them evenly. Marinate for 30 minutes. Heat half of the oil in a 12-inch nonstick skillet over moderately high heat. Add the onion, shallot and garlic and stir until fragrant, about 1 minute. Reduce the heat to low and cook until the onions are soft, about 3 minutes. Transfer to a plate and keep warm. Wipe the pan clean and heat the remaining oil over moderate heat. Add the tofu mixture and, using chopsticks or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes. Add the onion mixture and cook, uncovered, for another 2 to 3 minutes. Add half the peanuts and all the pepper leaves. Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve immediately with steamed rice. Place the peanuts on a cookie tray and bake in a preheated 325 degree F oven until golden, about 20 minutes. Halfway into the baking, gently shake the tray so the peanuts roast evenly. (You can also roast the peanuts in a dry pan over low heat). Remove and set aside. Use the peanuts whole or coarsely chop them with a mortar and pestle, a food processor or a knife. Yield: 1 cup ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 30416,"Maple Glazed Bacon Long John 3 envelopes active dry yeast 1/3 cup warm water (105 to 115 degrees F) 2 cups lukewarm milk 2/3 cup white sugar 1/4 cup and 3 tablespoons shortening, plus 6 cups for frying 1 1/4 teaspoon kosher salt 3 eggs 6 2/3 cups all-purpose flour Maple Glaze, recipe follows 1 pound hickory smoked bacon, cooked and finely chopped 2 to 3 cups powdered sugar 1/8 cup dark corn syrup 1/8 cup maple syrup 1 teaspoon maple extract Pinch salt Instructions: Sprinkle the yeast over the warm water and let stand until foamy, about 5 minutes. In a large bowl of a stand mixer or using an electric mixer, mix together the yeast mixture, milk, sugar, shortening, salt, eggs and 2 cups flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead until smooth and elastic, about 5 minutes Place the dough into a greased bowl and cover. Set in a warm place to rise until doubled in size. The dough is ready if you touch it and the indention remains. Turn the dough out onto a floured surface and gently roll out to 1/2-inch thickness. Cut with a floured donut cutter. Let the donuts sit out to rise again until doubled in size. Cover loosely with a cloth. Heat the shortening in a deep-fryer or large heavy skillet to 370 degrees F. Slide the donuts into the hot oil using a wide spatula. Turn the donuts over as they rise to the surface. Fry on each side until golden brown. Remove from the oil and drain on a wire rack. While hot, dip the donuts into Maple Glaze, then into bacon pieces and set onto wire racks to drain off excess. Mix 2 cups sugar, corn syrup, maple syrup, maple extract and salt into mixer. Mix well, 15 to 20 minutes. Add additional cup of powdered sugar to get to desired thickness. You may also add additional maple extract for desired taste. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 30417,"Celery Root and Sweetbread Salad 1 pound veal sweetbreads 3 cups milk
2 tablespoons kosher salt
1 cup mayonnaise 1/4 cup flat leaf parsley, finely chopped
2 tablespoons capers, crushed, plus more for garnish
2 tablespoons Dijon mustard
1 tablespoon Banyuls vinegar or lemon juice
1/8 teaspoon Espelette pepper, plus more for garnish
1 1/2 pounds celery root, peeled, thinly sliced and julienned
1/2 teaspoon celery seeds
1 Pink Lady apple, cored and julienned
2 1/2 cups instant flour, such as Wondra
2 teaspoons kosher salt
1/8 teaspoon ground white pepper
1/2 cup clarified butter
3 cloves garlic, still in peels and slightly crushed 3 bay leaves
1 shallot, peeled and sliced in half
2 tablespoons unsalted butter
1/4 cup celery leaves, picked
Instructions: The day before cooking the sweetbreads, place them in a nonreactive bowl, cover with the milk, and allow them to soak in the refrigerator to remove any residual blood and impurities. The next day, discard the milk, then trim any veins or discoloration from the sweetbreads. Rinse them well and set aside. Put the sweetbreads in a pot, cover with water, and add the salt. Bring the water up to a low simmer, then cook for about 5 minutes. Remove the sweetbreads and plunge them into an ice bath. Clean off any tough membranes and fat. Line two quarter-sheet pans with clean kitchen towels in a single layer. Fold the towels over the sweetbreads to cover, then place another quarter-sheet pan on top, and weigh down with a heavy pot. Place in the refrigerator to chill for 1 to 2 hours. For the celery root salad: Whisk the mayonnaise, parsley, capers, Dijon, vinegar and Espelette pepper together in a bowl. Fold in the celery root, celery seeds and apple. Set aside. Prepare the seasoned flour by whisking together the instant flour, salt and white pepper. Cut the sweetbreads into pieces about 3 inches across. Toss the sweetbreads in the seasoned flour. Set aside. Melt the clarified butter in a 12-inch, heavy-bottomed cast-iron skillet. Add the floured sweetbreads, garlic cloves, bay leaves and shallot. Add the unsalted butter and cook the sweetbreads over medium heat, flipping halfway through and basting as the butter melts, until golden brown, about 8 minutes. Place the sweetbreads on a paper towel-lined tray and set aside. When ready to serve, slice. Plate the celery root salad, then top with the crispy sweetbreads, some of the browned butter and the celery leaves. Garnish with more capers and sprinkle with Espelette pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 30418,"Deep Dish Cheese Pie 1 1/4 cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 stick cold butter, cut into 1/2-inch chunks 4 to 5 tablespoons ice water 1 1/2 cups farmer cheese (about 12 ounces) 1 cup dark brown sugar 1/4 teaspoon ground cardamom 5 eggs 1 1/2 cups heavy cream Orange marmalade, for serving Instructions: For the crust: Place the flour, sugar, salt and butter in a food processor and pulse until the butter is evenly distributed but still visible in chunks. While pulsing, add the ice water 1 tablespoon at a time until the dough is just wet enough to hold together when pinched between your fingers. Turn the dough out onto a piece of plastic wrap, form into a disk and refrigerate for at least 30 minutes. Preheat the oven to 350 degrees F. Roll the dough out into a circle about 1/8-inch thick, and then fit into a 9-inch pie dish. Dock the crust all over using a fork. Cover the crust with plastic wrap and refrigerate for at least 30 minutes. Line the crust with foil and fill with dried beans or baking marbles. Bake for 10 to 12 minutes, and then remove the foil and beans and bake until the crust just begins to brown, another 15 minutes. For the filling: While the crust is baking, combine the farmer cheese, sugar and cardamom in a stand mixer with a paddle attachment and whip together until well incorporated. Add 1 egg at a time on medium speed, waiting until fully incorporated and smooth before each new addition. Stir in the heavy cream. Fill the crust with the cheese filling and bake until the top is browned and the filling is just slightly jiggly, 45 minutes. Let cool, and then eat the pie. Serve with orange marmalade. ","[Chardonnay, Riesling, Pinot Gris, Cava]

" 30419,"Fish Supreme Sandwich 2 pounds all-purpose flour 2 tablespoons chili powder
2 tablespoons dried thyme
2 tablespoons salt
2 teaspoons freshly ground black pepper
4 cups buttermilk 6 eggs
1 1/2 cups mayonnaise 2 tablespoons capers, chopped
1 lemon, juiced
Salt and freshly ground black pepper Vegetable oil, for frying Six 6-ounce whiting fillets 1/4 cup grapeseed oil
6 brioche buns 3/4 cup ketchup
12 slices tomato Salt and freshly ground black pepper 3 cups shredded lettuce 1 yellow onion, sliced
6 lemon wedges, for serving Instructions: For the flour: In a bowl combine the flour, chili powder, dry thyme, salt and pepper and mix to disperse the seasoning throughout the flour. For the egg wash: In a bowl combine the buttermilk and eggs, and whisk to combine. For the sauce: In a bowl combine the mayo, capers and lemon juice, and mix. Season with salt and pepper, being very careful with the salt as the capers are already salty. For the sandwich: Preheat enough oil to come 2 to 3 inches up the side of a medium saucepot over medium-high heat, until a deep-frying thermometer inserted into the oil reaches 350 degrees F. Dredge the fish in the egg wash then in the seasoned flour. Dip in the egg wash again and the flour again. Carefully float the fish in the hot oil and cook until golden brown. Remove from the oil and rest the fish on paper towels to drain excess oil. Set a skillet or saute pan over medium-high heat, and heat the grapeseed oil (you may have to do this in batches so portion out the oil for how many batches it will take to toast all of the buns). Toast the buns until golden brown. Spread 1 tablespoon of the caper sauce on both sides of the toasted buns and 1 tablespoon of the ketchup on the top half of each bun. Season the tomato slices with salt and pepper and arrange 2 slices on the bottom halves of each bun. Place some shredded lettuce on top of the tomatoes. Place 3 to 4 onion rings on top of the lettuce. Cut the fish in half and stack the 2 pieces of fish on top of each bun and top with the top half of the bun. Serve each sandwich with a lemon wedge. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 30420,"Lemon Cheesecake Mini Tartlets 1/2 of a 17.3-ounce package Pepperidge Farm? Puff Pastry Sheets (1 sheet), thawed 1 egg, beaten 1/2 of an 8-ounce package cream cheese, softened 1/2 cup prepared lemon curd 1/2 cup thawed frozen whipped topping Fresh raspberry or blueberries Instructions: Heat the oven to 375 degrees F. Lightly grease 36 (1 1/2-inch) mini muffin-pan cups. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 36 (2-inch) squares. Press the pastry squares into the muffin-pan cups. Brush the top edges of the pastry squares with the egg. Prick the centers of the pastries with a fork. Bake for 10 minutes or until the pastries are golden brown. Using the back of a spoon, press down the centers of the hot pastries to make an indentation. Let the pastries cool in the pans on wire racks for 10 minutes. Remove the pastry cups from the pans and let cool completely on wire racks. Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth. Beat in the lemon curd. Fold in the whipped topping. Pipe or spoon about 1 teaspoon cheese mixture into each pastry cup. Refrigerate for 10 minutes or until the set. Top each tartlet with 1 raspberry. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 30421,"Budino Di Cioccolato 1 cup whole milk 1/2 cup heavy cream 1/3 cup caster sugar 1 tablespoon cornstarch 1/3 cup cocoa 2 tablespoons boiling water 2 egg yolks 1 teaspoon vanilla extract 2 ounces dark chocolate, finely chopped Instructions: Put the kettle on, and warm the milk and cream together either in a saucepan or microwave. Put the sugar and cornstarch into another saucepan and sieve in the cocoa. Add the 2 tablespoons of boiling water and whisk to a paste. Then whisk in the egg yolks, 1 at a time, followed by the warmed milk and cream, and then the vanilla extract. Scrape down the sides of your pan and put it on the heat, cooking and whisking for about 3 to 4 minutes until the mixture thickens - if it helps, think of consistency like mayonnaise. Take off the heat and whisk in the finely chopped chocolate, before pouring into 4 small cups or glasses each with a yield of about 2/3 of a cup. Cover the tops of the cups with clingfilm/clingwrap (plastic wrap) to stop them from forming a skin, and then refrigerate once they are cooler. Make sure they are not still fridge-cold when you serve them. You can add a blob of cream on top if you like. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 30422,"Grilled SC Peaches with Fresh Michigan Cherry Sauce 1 pound Michigan cherries, pitted (about 1 cup) 1 tablespoon sugar 1/2 cup red wine 1 teaspoon balsamic vinegar 1 teaspoon cherry liqueur 4 medium peaches 2 tablespoons unsalted butter 2 tablespoons brown sugar 1 cup vanilla ice cream, optional 4 benne wafers Instructions: Heat grill to medium-high. In a cast iron skillet over the grill, combine the pitted cherries, sugar, red wine, and balsamic vinegar. Bring to a simmer and cook, stirring occasionally, until the fruit is soft, 6 to 8 minutes. Transfer the mixture to a food processor and puree until completely smooth. Return the mixture to the skillet over medium-high heat. Add the cherry liqueur and simmer until reduced to about 1/4 cup, 1 to 2 minutes. Cut the peaches in half and remove and discard the pits. Place the halves in a medium bowl. In a small saucepan set over low heat, melt the butter and brown sugar together. Coat the peaches with the butter mixture. Grill the peaches over direct medium heat until grill marks are clearly visible and the peaches are soft, 10 to 12 minutes, turning once halfway through grilling time. While the peaches are still warm, layer each serving glass with 2 peach halves, 1 scoop of ice cream, and 1 tablespoon of cherry sauce. Tuck a couple of benne wafers into each glass and serve immediately. ","[Chardonnay, Pinot Grigio, Riesling, Gavi]" 30423,"Chocolate Chip Cookie Cherry Cobbler 4 tablespoons unsalted butter, plus more for greasing the baking dish 1 cup all-purpose flour (see Cook's Note) Rounded 1/4 teaspoon baking soda 1/4 teaspoon fine salt
1/3 cup packed light brown sugar 1/3 cup granulated sugar 1/2 teaspoon pure vanilla extract 1 large egg 1 cup semisweet chocolate chips 6 cups pitted cherries, thawed and drained if frozen 1/4 cup granulated sugar 2 tablespoons all-purpose flour 2 teaspoons pure vanilla extract Pinch fine salt Vanilla ice cream, for serving, optional Instructions: For the cookie dough crumble: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with butter. Whisk together the flour, baking soda and salt in a small bowl and set aside. Microwave the butter in a medium microwave-safe bowl until completely melted. Cool slightly. Stir the brown sugar, granulated sugar, vanilla and egg into the melted butter. Stir the flour mixture into the butter-sugar mixture until just combined. Stir in the chocolate chips.
For the cherry filling: Toss together the cherries, granulated sugar, flour, vanilla and salt in a large bowl. Transfer to the prepared baking dish and toss the cookie dough crumble over the cherry filling. Bake until the filling is hot and bubbly and the top is crisp and golden brown, 50 to 55 minutes. Let cool for a few minutes. Dish up spoonfuls and top with a scoop of vanilla ice cream if desired. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 30424,"Gingered Spaghetti Squash 1 small spaghetti squash cut in half, deseeded 2 tablespoons butter 1 tablespoon honey 1/2 tablespoon minced ginger Salt and black pepper to taste Instructions: Pre-heat oven to 375 degrees. Place squash on baking dish and add the butter, honey, ginger and seasoning. Bake for 45 to 60 minutes until squash is al dente. Do not overcook the squash. Spoon out squash and check for seasoning. Keep warm for serving. ","[Chardonnay, Riesling, Gewrztraminer]" 30425,"Solomo Kleftiko 1/4 cup mayonnaise Pinch dill 2 tablespoons fresh lemon juice Black pepper Orlando grape leaves, jarred 1 fresh skinless salmon fillet, 1 1/2 pounds, cut in 4 (7-ounce pieces) Greek imported feta, sliced 1/8-inch thick (about 1/2 pound) Olive oil Lemon slices Instructions: For the Solomo Kleftiko: In a small bowl, blend the mayonnaise, dill, lemon juice and pepper, to taste, with a fork. Open grape leaves on a table or a flat work surface placing 2 to 3 next to each other, 2 below them overlapping, 1 below overlapping the 2, to make the shape of a big grape leaf, large end towards you. Put a piece salmon on the grape leaves, spread with some seasoned mayonnaise and top with some of the feta. Roll the grape leaves, from the end closest to you, over the salmon, then fold in both sides and finish rolling. Repeat with remaining ingredients. Coat a large saute pan with olive oil. Set the pan over medium heat and fry the packages until the salmon is cooked through. Transfer to serving plates and garnish with a slices of lemon. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 30426,"Lemon Angel Food Cake 1 1/8 cups sifted cake flour 1 1/2 cups sugar 1 1/2 cups egg whites, at room temperature (about 10 eggs) 1 1/4 teaspoons cream of tartar 1/2 teaspoon salt 1 lemon, grated zest 1 teaspoon pure vanilla extract 5 tablespoons freshly squeezed lemon juice 1 1/2 cups powdered sugar 2 large lemons 1 cups sugar 2 cups water Instructions: Cake: Preheat the oven to 375 degrees. Sift the sifted cake flour with 1/2 cup of the sugar 3 times (this is to aerate the mixture and make it light). Set aside. Whip the egg whites in a mixer fitted with a whisk attachment until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add the remaining cup of sugar and continue whipping until stiff and the sugar is dissolved, about 30 seconds more. Gradually add the sifted flour-sugar mixture and fold into the whites. Lastly fold in the lemon zest and vanilla extract. Pipe the batter into ungreased mini muffin tins. Bake until light golden brown, 12 to 15 minutes. Let the cakes cool in the pans, then run a knife along the edges to loosen them. Remove from the pans and place upside-down on a wire rack set over a sheet pan. Stir the lemon juice and powdered sugar together until smooth, creating a glaze. Pour over each cake until the tops are smoothly coated. Confit: Cut a slice off the top and bottom of each lemon to expose the flesh. Cutting from top to bottom and following the contours of the fruit, cut off the peel and white pith in 1-inch-wide strips. Scrape off any pulp adhering to the strips, but leave the pith intact. You now have several 1-inch wide strips of lemon peel and pith. Cut each one into long strips, about 1/4-inch by 3 inches each. Meanwhile, boil a kettleful of water. Pour about a quart of the boiling water into a saucepan, bring to a boil, add all the lemon rind, and boil 30 seconds. Drain in a strainer and rinse under cold running water. Repeat 2 times more, using fresh boiling water each time. Combine the 1 cup of sugar and 2 cups of water in a saucepan and bring to a boil. Add the blanched rind and reduce the heat to a simmer. Simmer until tender, about 1 hour. Drain in a strainer and let cool 15 minutes until cool enough to handle. Using your fingers, arrange the strips on a wire rack so that they do not touch each other. Let cool. Chop the lemon confit and sprinkle over the tops. Let set 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30427,"Peppermint Pattie 2 ounces vodka 1 ounces peppermint schnapps 1/2 ounces white creme de cacao Instructions: Combine ingredients in a shaker with ice. Stir gently and strain into a chilled cocktail glass. ","[Creamy Chardonnay, Peppery Pinot Grigio, Herbaceous Sauvignon Blanc]" 30428,"Shiitake Sticky Rice 2 cups sliced shiitakes 3 cups steamed glutinous rice, recipe below 1 tablespoon minced garlic 1 tablespoon minced ginger Salt and black pepper to taste 1 pound glutinous rice (2 1/4 cups) 1 large banana leaf or cheesecloth 1 pound glutinous rice (2 1/4 cups) 1 large banana leaf or cheesecloth Instructions: In a hot pan, saute garlic and ginger in a little canola oil. Check for seasoning. Add shiitakes and cook until soft. In a bowl, mix hot rice with shiitakes. Form triangles with hands.; Wash rice until water is clear. Cover rice with cold water and vanilla extract and soak overnight. Drain rice and place in steamer lined with banana leaf or cheesecloth. If using leaf, make sure there is a 2 to 3-inch circle in the middle and small holes punched out. This will allow steam to pass through the leaf. Steam on high heat for 45 minutes, rice should be fully cooked but not mushy. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 30429,"Reuben Quesadillas 2 tablespoons unsalted butter 1 onion, sliced Kosher salt and freshly ground pepper 4 ounces thick-sliced corned beef, sliced into thin strips 3 tablespoons finely diced dill pickle (from about 1/2 pickle), plus more pickles for serving 1/2 cup mayonnaise 1/4 cup ketchup 1 teaspoon Worcestershire sauce 5 teaspoons spicy brown mustard 4 large (burrito-size) flour tortillas 1/2 pound sauerkraut, drained 6 ounces shredded Swiss cheese Instructions: Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the onion, season with 1/2 teaspoon each salt and pepper and cook, stirring, until tender and golden, 10 to 12 minutes. Add the corned beef and cook until browned and heated through, 3 to 4 minutes. Transfer the onion and corned beef to a bowl. Wipe out the skillet with a paper towel. Make the dressing: Combine the diced pickle, mayonnaise, ketchup, Worcestershire sauce and 1 teaspoon mustard in a medium bowl; season with salt and pepper. Lay the tortillas on a work surface. Spread 1 to 2 teaspoons of the dressing in a thin layer over one half of each tortilla. Spread 1 teaspoon mustard over the other half of each tortilla. Divide the onion and corned beef, sauerkraut and cheese among the tortillas on one side; fold the other half over. Heat 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 2 quesadillas, then reduce the heat to medium low and cook until golden brown and crisp, about 3 minutes per side. Remove to a cutting board. Repeat with the remaining 1/2 tablespoon butter and 2 quesadillas. Slice the quesadillas into wedges. Serve with pickles and the remaining dressing for dipping. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 30430,"Pork Steaks with Squashed Quinoa 1 whole (18.4-ounce) pork tenderloin Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 tablespoon steak sauce 1 (10-ounce) package frozen Archer Farms? Barley & Red Rice Quinoa Blend with Sea Salt and Olive Oil
1 (12-ounce) package frozen Archer Farms? Butternut Squash Instructions:

1. Cut the pork into 1-inch thick slices at an angle to form 8 \steak\ medallions. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat. Add the oil, then add the pork in a single layer. Cook, turning once, until browned and no longer pink in the center, about 8 minutes. Transfer to a plate and drizzle with the steak sauce.
2. To the hot skillet, add the quinoa blend, squash, and ? cup water. Reduce the heat to medium and cook, stirring and scraping the browned bits from the pan, until heated through, about 5 minutes. Divide among serving plates and top with the pork steaks and its sauce. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 30431,"Chesapeake Oyster Stew, Crispy Soft Shell Crab, Maryland Jumbo Lump Crab Imperial Eastern Shore Sweet Corn Pudding Oil 6 jumbo Maryland soft shell crabs 1 cup whole milk 1/2 cup buttermilk 1/4 cup masa (also known as corn flour, which is available in your local supermarket) 1/2 cup all-purpose flour Pinch seafood seasoning (recommended: Old Bay) Salt and freshly ground black pepper 1 tablespoon butter 1 tablespoon all-purpose flour 1/2 cup whole milk 1/4 cup cream 1 tablespoon sherry 1/2 lemon, juiced Hot sauce, to taste Worcestershire sauce, to taste Seafood seasoning (recommended: Old Bay) Salt and freshly ground black pepper 1 pound jumbo lump Maryland crabmeat 1/2 tablespoon chopped chives 1/2 tablespoon chopped parsley leaves 1/2 cup mayonnaise 1 ear Maryland Eastern Shore sweet corn 1 teaspoon butter 1 shallot, minced 1 garlic clove, minced 1 teaspoon seafood seasoning (recommended: Old Bay) Salt and freshly ground black pepper 1 teaspoon sugar 12 ounces heavy cream 3 eggs 1 teaspoon butter 2 ounces country ham, diced small 1 ear Maryland Eastern Shore sweet corn, kernels removed 1 shallot, minced 1 garlic clove, minced 1 leek, chopped 6 ounces vermouth 1 cup oyster liquor (juice from the oysters) or substitute bottled clam juice 1 quart heavy cream 1 bay leaf Salt and freshly ground black pepper 1 teaspoon seafood seasoning (recommended: Old Bay) Hot sauce, to taste 18 Chesapeake oysters, shucked (may be purchased shucked and ready to go), reserve liquid 1 teaspoon chopped parsley leaves 1 teaspoon chopped chives 1 teaspoon chopped thyme leaves Chives, for garnish, optional Corn shoots, for garnish, optional Instructions: For the Soft Shell Crab: Either preheat fryer, or a Dutch oven filled halfway with oil, to 250 degrees F. Clean crabs and cover with milk and buttermilk. Place in refrigerator until chilled, about 10 minutes. Mix together flours and seasonings. Remove crabs from milk and drain excess. Dip into seasoned flour and shake off excess. Carefully lower into preheated oil. Fry for approximately 3 minutes until crispy and golden brown. Remove from hot oil, drain, hold for final assembly. Maryland Jumbo Lump Crab Imperial: In a small saute pan, melt butter and whisk in flour to form a light roux. Cook roux briefly and stir in milk and cream. Keep stirring and bring to a boil. Add sherry, lemon juice, hot sauce, Worcestershire sauce, seafood seasoning and salt and pepper, to taste. Remove from heat, chill slightly, and fold in Maryland jumbo lump crabmeat, chives, parsley, and mayonnaise. Reserve for final assembly. Eastern Shore Sweet Corn Pudding: Preheat oven to 300 degrees F. Cut kernels off of cob and scrape cob with the back of a knife to remove the \milk. Chop the cob into pieces. Heat butter in a saute pan and add shallots, garlic, corn, and cob. Saute briefly for 1 minute. Add seafood seasoning, sugar and salt and pepper, to taste and saute for an additional minute. Add cream and simmer for 2 minutes. Remove from heat and let mixture steep for a few minutes. Discard cob pieces and puree corn/crab mixture. Add 1/2 cup of heated mixture to the eggs and whisk continuously. Then whisk egg mixture back into heated liquid, also known as tempering. Strain and pour mix into 6 greased ramekins. Bake in preheated oven in a water bath until pudding sets, about 25 minutes. Remove from water and reserve warm for final assembly. Chesapeake Oyster Stew: Heat butter in a saucepan and add ham, corn kernels, shallot, garlic, and leek. Stir and cook for 1 to 2 minutes. Add vermouth and oyster liquor (or bottled clam juice). Reduce by half and add cream. Turn down heat and simmer until slightly thickened. Add seasonings and taste. Turn off heat and add oysters and herbs. Reserve for final assembly. Final Assembly: Preheat oven to 400 degrees F. Carefully lift the top shell off the soft shell crabs and stuff with Maryland Crab Imperial. Bake in preheated oven for a few minutes while completing the dish. Place warm Eastern Shore Sweet Corn Pudding in a shallow heated bowl. Ladle Chesapeake Oyster Stew in bowl around the pudding with 3 Chesapeake oysters per serving. Carefully place Maryland Soft Shell Crab on the pudding. Garnish with chives and corn shoots from your local Maryland farmers market, if using! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30432,"Coconut-Caramel Icebox Cake Stacks 1/2 cup shredded sweetened coconut 8 ounces cream cheese 1/3 cup confectioners' sugar 1/3 cup jarred dulce de leche 1 cup heavy cream 30 chocolate wafer cookies 4 ounces semisweet chocolate, chopped into small pieces 1/4 cup virgin or extra-virgin unrefined coconut oil or vegetable shortening Pinch fine salt Instructions: Preheat the oven to 350 degrees F. Spread the coconut out on a baking sheet and bake until golden and toasted, tossing halfway, 8 to 10 minutes. Let cool completely. Put the cream cheese, confectioners' sugar and dulce de leche in a large bowl and beat with an electric mixer on medium-high speed until smooth. Add the heavy cream and continue to beat until stiff peaks form, about 2 minutes. Fold in half of the toasted coconut. Lay out 6 cookies on a large flat plate or baking sheet, evenly spaced apart. Put 1 heaping tablespoon of the caramel-coconut cream onto each cookie. Repeat to make 3 more layers of cookies and cream, lightly pressing down between each layer so that the cream just comes to the edge of the cookies. Top each cake with 1 last cookie. Cover the plate loosely with plastic wrap and refrigerate for 12 hours or overnight. When ready to serve, carefully transfer the cakes to a rack set over a rimmed baking sheet. Combine the chocolate, coconut oil and salt in a small saucepan. Place over medium-low heat and cook, stirring constantly with a rubber spatula, until melted, about 4 minutes. Transfer to a small bowl and allow to cool just slightly. It is ready to use when the chocolate is no longer warm to the touch but still liquid. Pour about 2 tablespoons of the chocolate mixture on top of each icebox cake and let it drip down the sides (reuse any of the excess chocolate coating that drips onto the baking sheet if you need to). Sprinkle the tops of the cakes with the remaining toasted coconut. Freeze the icebox cakes to set the chocolate, about 10 minutes. Transfer each cake to a plate and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 30433,"Chicken Fajitas 1 1/2 pounds boneless, skinless chicken breasts 2 tablespoons olive oil 3 tablespoons lime juice 2 cloves garlic 1 cup packed cilantro leaves 1/2 jalapeno, seeded Salt and pepper 1 tablespoon olive oil 1 large onion, peeled and cut into 1/2 inch slices 1 green bell pepper, seeded and sliced 3 potatoes, cut into 1/2 inch cubes Cayenne 10 flour tortillas Instructions: Flatten chicken breasts to 1/2 inch thickness between two sheets of plastic wrap with a mallet or rolling pin. Place chicken breasts in glass baking dish. In a blender combine oil, lime juice, garlic, cilantro, jalapeno and salt and pepper. Blend until smooth and pour over chicken. Cover with plastic wrap and let chicken marinate for 30 minutes. In a large skillet over medium heat oil. Add onions and peppers and cook until they are tender and begin to brown. In a 9x13 glass baking dish toss potatoes with oil and seasonings. bake in 375 degree oven until crispy, about 30 minutes. Stir occasionally to prevent sticking. Heat a cast iron grill pan or an outdoor grill. Toast flour tortillas for about 30 seconds per side and keep warm in an aluminum foil pocket. Grill the chicken on each side for 4-5 minutes. To serve slice chicken into even strips. Serve hot with onions and peppers, potatoes, grated jack cheese, salsa and sour cream. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 30434,"How to Make Hyderabadi Biryani | Hyderabadi Biryani 2 pounds boned leg of lamb, cut into 3/4-inch cubes 1 tablespoons papaya paste (tenderizing agent) 2 tablespoons grated ginger 2 tablespoons garlic paste 1 teaspoon salt 2 teaspoons turmeric 2 teaspoons red cl powder 1 cinnamon stick 2 cloves 10 cardamom pods with shell Refined peanut oil or sunflower oil, for frying 1 large white onion thinly sliced 5 tablespoons whole Greek yogurt 2 lemons, juiced 1/4 cup chopped mint 1/4 cup chopped cilantro 2 green chiles, finely chopped 3 tablespoons ghee or oil 3 cups basmati rice 1 teaspoon saffron (or 10 threads fresh saffron) boiled in 1-cup milk for 5 minutes Nan, 1 piece per person Salad, as an accompaniment Instructions: Lay the lamb pieces in the bottom of a flat copper dish or Dutch oven. Add papaya paste, ginger paste, garlic paste, salt, turmeric, cl powder, cinnamon stick, cloves, and cardamom pods. Mix the spices into the meat with your hands. Heat 1-inch of refined peanut oil or sunflower oil in a saute pan to 360 degrees F. Add the thinly sliced onions and fry until light golden and crisp. Remove from the oil and drain on paper towels. Reserve the oil. Crush the fried onions onto meat and mix with hands. Add yogurt and mix again. Add lemon juice, fresh herbs, and 2 tablespoons of the oil that is leftover from the onions. Cover and refrigerate for 40 to 45 minutes, for the flavor to develop. While the meat is marinating, par boil the rice as if it were pasta in a 6 cups of salted boiling water. When the rice is still crunchy in the middle, remove from the heat and strain, reserving the cooking liquid. In a small bowl, mix the ghee with 2 cups of the water from the boiling rice and pour over the rice. Add the saffron and milk mixture to the rice and pour over the meat mixture. Place a lid over the dish, but do not remove it until completely cooked. Cook in a preheated 350 degree F, oven for 40 minutes. Serve with Nan bread and salad. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 30435,"Charlie Bird's Farro Salad 1 cup pearled farro (6 ounces) 1 cup fresh apple cider
2 bay leaves
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup roasted, salted pistachios, whole or chopped
1 cup roughly chopped fresh parsley
1 cup roughly chopped fresh mint leaves
1 cup cherry or grape tomatoes, halved through the stem
1/3 cup thinly sliced radishes (2 to 3 radishes)
2 cups baby arugula
1/2 cup shaved Italian Parmesan cheese
Flaked sea salt, such as Maldon
Instructions: Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves. Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool. Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 30436,"Baked Polenta with Mushrooms & Blue Cheese 6 large portobello mushrooms (about 1 1/2 pounds), stems discarded 3 tablespoons good olive oil 1 tablespoon balsamic vinegar Kosher salt and freshly ground black pepper 2 1/2 cups good chicken stock, preferably homemade 2 cups half-and-half 3/4 cup fine cornmeal 1/4 cup imported Italian mascarpone cheese 4 ounces Gorgonzola piccante, crumbled Instructions: Preheat the oven to 400 degrees. Brush the mushroom caps gently with a clean cloth to wipe away any dirt. Arrange them, underside up, on a sheet pan, drizzle with the olive oil and balsamic vinegar, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 20 minutes, until tender. Set aside. Lower the oven to 375 degrees. Meanwhile, make the polenta. Pour the stock and half-and-half into a large saucepan and bring it to a boil. Lower the heat and, while whisking constantly, slowly sprinkle the cornmeal into the boiling liquid. Simmer for 6 to 8 minutes, stirring almost constantly with a wooden spoon, until the polenta is thick and smooth. Off the heat, stir in the mascarpone, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour into an 8 x 11 x 2-inch baking dish. Arrange the mushrooms, underside up, in one layer over the polenta. Sprinkle on the Gorgonzola and bake for 25 to 30 minutes, until the polenta is bubbly and the cheese is melted. Sprinkle with salt and serve hot. ","[Barolo, Barbaresco, Chianti, Valpolicella]

" 30437,"Beer-Braised Beef One 8- to 10-pound beef brisket
1 yellow onion, julienned
1 cup chopped garlic
1/4 cup ground black pepper
1/4 cup salt
1 1/2 tablespoons beef base
2 cans Irish stout beer
Red pepper cream cheese, for serving
10 to 12 buns Instructions: Preheat the oven to 500 degrees F. Place the brisket, onions, garlic, pepper, salt, beef base and beer into a hotel pan. Fill with water until the beef is almost covered. Cover with foil and cook 6 to 8 hours. Strain the liquid from the beef and reserve both the liquid and beef separately. Cool the liquid in the refrigerator. When the beef is cool enough to handle, separate and discard the fat, then pull the beef apart. When the liquid cools, skim and discard the hardened fat. Use an immersion blender to blend the remaining liquid, and then add the liquid back to the beef. Spread some red pepper cream cheese on the buns and then divide the beef among the buns to serve. ","[Chianti, Cabernet Sauvignon, Malbec, Zinfandel]" 30438,"Portobello Pizzas 6 large portobello mushroom tops, stems removed and gills scraped Extra-virgin olive oil, for liberal drizzling plus 1 tablespoon Salt and freshly ground black pepper 1 pound Italian sweet sausage 1/2 pint grape tomatoes 1/2 cup cream 1/2 cup basil leaves, shredded or torn 1/2 cup shredded Parmigiano Instructions: Preheat broiler. Dress the mushroom caps with liberal drizzle of extra-virgin olive oil and season with salt and pepper. Broil the portobello mushrooms 5 minutes on each side until tender. While caps are broiling heat 1 tablespoon extra-virgin olive oil in a skillet over medium high heat, add sausage and brown and crumble the meat, then add tomatoes to skillet and cook another few minutes until they burst. Add cream to skillet and reduce 2 to 3 minutes more. Remove the sausage from heat and fold in basil. Fill mushroom caps and top with cheese, place under broiler to brown 2 to 3 minutes then quarter caps and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 30439,"Brook Trout with Pecans, Lemon, and Parsley Brown Butter 2 lemons 1 1/2 cups plus 2 tablespoons finely chopped pecans 1 1/2 cups Italian-seasoned bread crumbs 3/4 cup chopped fresh flat-leaf parsley leaves 6 10-ounce brook trout, cleaned and boned with head and tail removed Coarse salt and freshly ground pepper to taste 1/2 cup peanut oil 1 cup (2 sticks) unsalted butter Instructions: Zest and juice both lemons, separately reserving the zest and the juice. Set aside. Combine 1 1/2 cups of the pecans with the bread crumbs and 1/4 cup of the parsley on a large plate. Open up and cut the trout, diagonally, into two fillets. Season both the flesh and skin sides with salt and pepper to taste, and then, working with one at a time, press the flesh side of the trout into the pecan mixture to make a thin coating. Preheat oven to 375 degrees F. Using a tablespoon of the peanut oil, generously grease a baking sheet. Set aside. Heat 3 tablespoons of oil in a large saute pan over high heat. When very hot but not smoking, add 6 trout fillets and sear to set the crust. Turn and sear the other side. Using a fish spatula or a large, wide spatula, transfer the trout to the prepared baking sheet. Add additional oil to the pan and continue to sear the remaining trout. When seared, transfer to the prepared baking sheet. Place the baking sheet in the preheated oven and bake the trout for about 7 minutes or until cooked through. While the trout is baking, melt the butter in a nonstick saute pan over medium-high heat. Watching carefully and lowering the heat if necessary, allow the butter to foam and turn golden brown. Immediately add the lemon juice and salt and pepper to taste. While the butter is still foaming, add the remaining pecans and parsley. Do not allow the butter to burn or it will be unusable. Place 2 fillets on each of 6 dinner plates and pour the Parsley Brown Butter over the top. Sprinkle with reserved lemon zest and serve. NOTE: A nice assortment of spring or baby vegetables can be served as an optional garnish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]

" 30440,"Braised Brisket Pot Stickers with Citrus Dipping Sauce 4 lemons, zest reserved and juiced 4 limes, zest reserved and juiced 4 grapefruits, zest reserved and juiced 2 tablespoons chopped garlic 2 tablespoons chopped shallots 1/2 bunch fresh cilantro, leaves chopped 1/4 cup soy sauce 2 tablespoons sesame oil 2 tablespoons extra-virgin olive oil 1/2 cup brown sugar Salt and freshly ground black pepper 1 (2 1/2 pound) brisket 4 cups peanut oil 2 yellow onions, medium dice 1/4 pound unsalted butter 1 1/2 pounds Anaheim chiles, roasted and chopped 2 tablespoons chopped garlic 1 bunch fresh cilantro leaves, chopped Salt and freshly ground black pepper 3 packages gyoza dumpling wrappers 1 egg, beaten Olive oil Instructions: For the citrus dipping sauce: Place all ingredients in a large bowl and whisk until well combined. Season, to taste, with salt and pepper. For the brisket pot stickers: In a large pot place the brisket piece and peanut oil and cook on low heat for approximately 7 hours until brisket begins to fall apart. Remove cooked brisket from the oil and allow to slightly cool. While brisket is cooling, saute the diced onion with the butter until translucent. Place the onions in a large bowl. Once the brisket has cooled, chop into a small dice and add to the onions. Add the chiles, garlic and cilantro and season the mixture with salt and pepper, to taste. Fill each dumpling wrapper with a small amount of the brisket mixture. Seal the edges with the beaten egg. Bring a medium size pot of water to boil. Place the pot stickers in the boiling water and cook for approximately 2 minutes. Once the pot stickers are cooked, transfer them to a paper towel-lined plate to drain before adding them carefully to the hot saute pan. At the same time, in a medium size saute pan, heat a little olive oil until slightly smoking. Working in batches, sear both sides of the pot stickers until golden brown. Remove from the pan and place on more paper towels to soak up excess oil. Repeat with remaining pot stickers. Serve immediately with a side of the citrus dipping sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 30441,"Grilled Tequila Lime Pineapple Chunks 1 large ripe pineapple 1/4 cup Tequila 1/4 cup freshly squeezed lime juice 2 tablespoons brown sugar Instructions: Soak 1 dozen small bamboo skewers in cold water. Cut off top and bottom poles of pineapple. Stand it upright on the cutting board and cut off rind, using a sharp knife and smooth downward motions. Remove any remaining eyes with the tip of a paring knife. Cut in quarters lengthwise and cut out and discard woody core. Cut flesh into 1 or 1 1/2-inch chunks. In a medium bowl, combine tequila, lime juice and sugar. Add pineapple chunks and toss to coat. Let marinate 30 minutes at room temperature. Preheat grill to medium high. Drain pineapple chunks and divide among skewers. Brush grill well, wipe with oiled paper towel and place skewers on grill at an angle. Cook a total of 68 minutes, turning frequently, until outside is lightly caramelized. Remove from grill, let cool slightly and serve 2 skewers in each bowl of Watermelon Granita. ","[Tequila Sunrise, Sauvignon Blanc, Moscato, Pinot Grigio]" 30442,"Black-Eyed Pea Soup with Ham and Watercress 2 tablespoons extra virgin olive oil 2 ounces ham or prosciutto, chopped 1 medium onion, chopped 2 cups cooked, canned, or frozen black-eyed peas 2 cups watercress, washed, trimmed, and chopped Salt and freshly ground black pepper Instructions: Pour 1 tablespoon of the oil into a deep skillet or casserole and turn the heat to medium-high. Add the meat and cook, stirring, for a minute; then add the onion and cook, stirring occasionally, until it softens and begins to brown, about 10 minutes. Add the peas and 4 cups water and bring to a boil; turn the heat to medium-low and simmer, uncovered, until the peas are completely tender--10 minutes for cooked or canned black-eyed peas, about 30 minutes for frozen. Stir in the watercress and cook, stirring occasionally, for just a couple of minutes, or until it wilts. Add more water, if necessary. Taste and adjust the seasoning, stir in the remaining tablespoon oil, and serve. With Minimal effort: The meat can be prosciutto or ham; you can use bacon or pancetta instead, but cook them a little longer. Instead of onion, you can use garlic, leek, or shallots. Black-eyed peas are the traditional choice, but any legume will work perfectly well. For the watercress, substitute arugula or spinach, or any winter green, like kale, mustard, collards, and turnips, all of which will take a little longer to cook--add them to the soup along with the peas. Liquid condiments, like Tabasco or another hot sauce or vinegar, are good here. Increase the amount of meat to 1/2 pound or so (this is especially good with ham), double the amount of greens, and cook the soup until it's thick; you can call it a stew. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 30443,"Pear and Polenta 2 teaspoons salt 1 teaspoon freshly ground black pepper
2 cups yellow cornmeal
1 cup grated Parmesan 2 tablespoons butter
3 cups vegetable oil, for frying 1 cup heavy cream 1 cup gorgonzola 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 ripe Bartlett pear, cut in half and core removed 1 teaspoon chiffonade fresh basil
1 teaspoon toasted pine nuts
1 teaspoon roughly chopped sun-dried tomatoes Instructions: For the parmesan polenta: Bring 6 cups water to a boil in a heavy saucepan. When the water is boiling, add the salt and pepper and then gradually whisk in the cornmeal. Reduce the heat to low and cook until it thickens and the water is absorbed, about 15 minutes. Turn off the heat and stir in the Parmesan and butter. Pour the mixture onto a baking sheet and spread out into a uniform layer. Refrigerate until the polenta sets and is firm to the touch. For the gorgonzola cheese sauce: Put the cream, gorgonzola, salt and pepper in a pan over medium heat and cook, stirring occasionally, until the ingredients have melted together, about 5 minutes. Set aside. Heat the oil in a medium pot over medium-high heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Cut the firm polenta into squares (2 inch by 2 inch) and deep-fry in the oil until golden brown, 3 to 4 minutes. For the pear and toppings: Heat a grill pan or preheat a grill on medium-high heat. Grill the pear halves to give grill marks and slightly soften, about 3 minutes. Put a square of polenta on a plate and stand up the pear halves next to it. Top with the gorgonzola sauce and finish by sprinkling the fresh basil, pine nuts and sun-dried tomatoes over the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 30444,"Grilled Bacara Ranch Romaine Leaves with Prosciutto, Pine Nuts and Basil 8 large outside Romaine leaves 8 slices fresh mozzarella, cut 1/4-inch thick 8 large basil leaves 1/4 cup toasted pine nuts 8 thin slices prosciutto Olive oil Cracked black pepper Instructions: In a large sauce pot with boiling salt water, blanch romaine leaves for 5 seconds and place in ice water bath. Remove and dry off surface. Layer 1 slice of mozzarella, 1 basil leaf, and toss in some pine nuts. Roll up and wrap in prosciutto. Repeat process with rest of leaves. Marinate in olive oil and cracked black pepper. Reserve for grill. Grill lightly until cheese is soft and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 30445,"Grilled Italian Sausage, Pepper and Onion Quesadilla with Sweet 100 Tomato Relish 1/2 pound hot Italian sausage, links 1/2 pound mild Italian sausage, links 12 (6-inch) flour tortillas 1 cup shredded fontina cheese 1/2 cup grated Parmesan cheese 1 red onion, sliced, grilled and chopped 1 yellow pepper, grilled, peeled and chopped 1 red pepper, grilled, peeled and chopped 4 cloves garlic, coarsely chopped 1/4 cup chopped flat leaf parsley 2 cups Sweet 100 tomatoes, sliced in half (sweet 100 tomatoes are very small, flavorful tomatoes) 1/4 cup thinly sliced red onion 1/4 cup red wine vinegar 2 tablespoons olive oil 3 tablespoons basil chiffonade Salt and freshly ground pepper Instructions: Preheat grill to high. Grill the sausages until golden brown on all sides and cooked through, about 10 to 12 minutes. Remove, let rest for 5 minutes and slice into 1/4-inch thick slices. Lay 8 of the tortillas on a work surface. Divide the cheeses, sausage, onion peppers, garlic and parsley among them. Stack to make 4 and top with the remaining 4 tortillas. Brush the tops with the olive oil and grill for 2 to 3 minutes until golden brown. Brush with more oil, turn over and continue grilling until golden brown and the cheese melts. Remove the quesadilla, quarter and top with the relish. Combine all ingredients in a medium bowl and season with salt and pepper to taste. ","[Barolo, Chianti, Tempranillo, Garnacha]

" 30446,"Aria's Mac n' Cheese Kosher salt 2 bags eggs noodles 5 tablespoons unsalted butter 1 small onion, chopped 2 jalapenos, chopped (with seeds) 5 tablespoons all-purpose flour 1 quart whole milk 1 pint half-and-half 12 ounces Monterey Jack cheese, grated 8 ounces cream cheese 8 ounces goat cheese 2 cups panko bread crumbs 2 tablespoons unsalted butter, melted 1/2 teaspoon salt 1/2 pound bacon slices Instructions: Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente, cooked, but with a little bite to them. Drain well, and set aside.
In a large pot, melt the butter over medium heat and saute the onion and jalapenos. Cook the mixture for about 5 minutes, or until the onion is softened. Stir in the flour and cook, stirring, for 6 minutes.
Pour in the milk and half-and-half and whisk until the mixture thickens, about 4 to 5 minutes. Add in the Monterey Jack, cream cheese, and goat cheese and whisk until all the cheese is melted. Turn off the heat and stir in the cooked noodles.
Pour the mixture into a 9 by 13-inch baking dish or 2 smaller baking dishes and set aside.
On a baking sheet, blend together the panko, melted butter and salt and spread the mixture out into an even layer on the pan. Bake in the oven until golden brown, about 10 minutes. Watch it so it doesn't burn.
On another baking sheet, lay out the strips of bacon and bake them for 15 minutes, or until crispy.
Bake the mac 'n' cheese for 15 minutes, or until bubbling. Remove from the oven and top with the toasted panko and then the bacon. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30447,"Long Haul Bloody Mary 4 jalapenos 2 cups freshly squeezed lime juice 1/4 cup prepared horseradish 1 gallon tomato juice 3 gallons pilsner or pale lager Instructions: Roast the jalapenos in a skillet or over an open flame until the skin is blackened and charred. Wrap in damp paper towels, and set aside until cool enough to handle.
Once cooled, remove the skin of each pepper by rubbing with dry paper towels. Use a vegetable peeler or paring knife to remove extra stubborn pieces. Remove the stems and slice each in half to remove the seeds and ribs. Place the peppers, 1 cup of the lime juice and the horseradish into a blender, and then blend until smooth. In an extra-large pitcher or beverage dispenser, stir the pepper mix, the remaining 1 cup lime juice and the tomato juice until well combined. Refrigerate until ready to use.
To serve, pour 1/2 cup drink mix and 1 1/2 cups (or one 12-ounce can) beer over ice. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 30448,"Polenta Lasagne 2 tablespoons extra-virgin olive oil 4 cloves chopped garlic 3 (10-ounce) bags spinach, washed, any large stems removed Gray salt and freshly ground black pepper 2 pound Italian sausage links, cooked and sliced 1/8-inch thick 2 cups fresh ricotta cheese 2 egg yolks 1/4 teaspoon freshly grated nutmeg 15 cups water 2 tablespoon sea salt, preferable gray salt 3 cups fine grind polenta 2 cups grated Parmesan 4 teaspoons roasted garlic oil, or extra-virgin olive oil 4 cups prepared marinara sauce Polenta Spinach/sausage mixture 1 cup jarred roasted, peeled and seeded yellow pepper, cut into 1-inch squares 1 cup jarred roasted, peeled and seeded red pepper, cut into 1-inch squares 1/2 cup grated Parmesan 1 pound fresh mozzarella, thinly sliced Instructions: Ricotta mixture For the spinach/sausage slices: Heat the oil in a large skillet over high heat. Add the garlic and saute until lightly browned. Add half the spinach into the skillet. As soon as it wilts, add the remaining spinach. Season with salt and pepper and remove from heat. Add the sausage slices to marry the flavors together. Remove from heat.; In a small bowl combine the ricotta, egg yolks, and nutmeg. Set aside.; In a large saucepan, bring the water and salt to a boil. Gradually whisk in the polenta and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Stir in the Parmesan and olive oil.; Set aside 4 tablespoons of the marinara sauce for the top of the lasagna. In large casserole dish, layer: 6 cups of polenta, 1/2 the spinach / sausage slices, 1/2 the peppers, 1/2 the marinara sauce, 1/2 the Parmesan, and 1/2 the mozzarella slices. Repeat. Top with the remaining polenta (it may not cover the top completely). Distribute the ricotta mixture over the top in small dollops. Drizzle the reserved marinara sauce on top. At this point the finished lasagna can be wrapped and refrigerated for up to a day. Preheat the oven to 375 degrees F. Place the pan on a cookie sheet (in case it bubbles over). Bake about 45 minutes to 1 hour, or until it is bubbling and hot throughout. Remove from the oven and allow it to rest for several minutes before serving. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 30449,"Cape Cod Chopped Salad 8 ounces thick-cut bacon, such as Niman Ranch 8 ounces baby arugula 1 large Granny Smith apple, peeled and diced 1/2 cup toasted walnut halves, coarsely chopped (see note) 1/2 cup dried cranberries 6 ounces blue cheese, such as Roquefort, crumbled 3 tablespoons good apple cider vinegar 1 teaspoon grated orange zest 2 tablespoons freshly squeezed orange juice 2 1/2 teaspoons Dijon mustard 2 tablespoons pure maple syrup Kosher salt 1/2 teaspoon freshly ground black pepper 2/3 cup good olive oil Instructions: Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool. In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese. For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil. Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 30450,"The Burger 1 pound ground beef short rib 1 pound ground beef chuck
Grapeseed or vegetable oil, for the griddle
Kosher salt
4 Modern Burger Buns, recipe follows Burger Goop, recipe follows 4 leaves lettuce, preferably Bibb
1 ripe tomato, sliced
9 ounces potato starch 4 1/2 ounces bread flour
1 tablespoon sugar
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon dry milk powder
1/4 teaspoon garlic powder
1 large egg
6 tablespoons unsalted butter, melted, plus softened butter for the pan 4 tablespoons white sesame seeds
1/3 cup finely chopped fresh chives 2 heaping tablespoons ketchup
2 heaping tablespoons mayonnaise
1 heaping tablespoon Dijon mustard
1/4 cup bread-and-butter pickles
1 heaping tablespoon capers
1 small bunch flat-leaf parsley
Kosher salt
Instructions: In a large bowl, gently mix the ground short rib and chuck. Take a quarter of the mixture and gently form a patty slightly wider than the size of your buns. Repeat, forming 4 equal-size patties. Place the burgers in the refrigerator until chilled, about 30 minutes. Heat a cast-iron griddle or pan until very hot over medium-high heat. If your griddle is well-seasoned, there is no need to oil it, but if not, drizzle it with a bit of the oil. Season the burgers with salt. Gently place the burgers onto the hot griddle and cook until browned, about 4 minutes on each side for medium-rare, seasoning the burgers again after flipping. Carefully slice the buns in half. Spread some Burger Goop on the bottom buns and place the patties on top. Top with the lettuce and tomato. Spread more Burger Goop on the top buns and close the burgers. Serve immediately. Preheat the oven to 400 degrees F. Brush a 6-cup jumbo muffin pan with softened butter. Combine the potato starch, bread flour, sugar, baking powder, salt, baking soda, milk powder and garlic powder in a large bowl and whisk to combine. Fill a measuring cup with 1 1/2 cups water; add the egg and 2 tablespoons of the melted butter and whisk together. Pour the wet ingredients into the dry. Whisk to combine. Pour the batter into a 1-quart iSi whipped cream siphon and charge it with 3 carbon dioxide (CO2) cartridges. Give it a gentle shake and let the batter rest for 10 minutes. Give the iSi siphon another shake, then eject the batter from the canister into the prepared muffin pan, filling each cup almost to the top. Sprinkle the dough with sesame seeds. Bake until the tops are golden brown, about 7 minutes. Remove from the oven and, while still hot, brush the tops with the remaining 4 tablespoons melted butter. Add the chopped chives, ketchup, mayonnaise and Dijon mustard to a small bowl. Finely chop the pickles, capers and parsley together and add the mixture to the bowl. Gently stir to combine. Season with salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30451,"Cheddar Chive Four-Leaf Clover Scones 1 1/4 cups heavy cream, plus more for brushing 1 large egg
2 tablespoons low-fat dry milk powder
30 chives
3/4 cup lightly packed fresh dill fronds
3/4 cup lightly packed fresh parsley leaves
3 cups all-purpose flour, plus more for dusting (see Cook's note)
1 tablespoon baking powder
2 teaspoons kosher salt
4 ounces extra-sharp white Cheddar, grated (about 1 cup)
2 sticks (1 cup) unsalted butter, 1 cold and 1 at room temperature
Flaky sea salt, for sprinkling
Instructions: Position a rack in the center of the oven and preheat to\u202f400\u202fdegrees\u202fF. Line\u202fa\u202fbaking sheet with parchment. Whisk\u202fthe\u202fcream, egg and milk powder together in a liquid measuring cup. Pulse 20 of the chives, 1/2 cup of the dill and 1/2 cup of the parsley in a food processor until finely chopped. Add the flour, baking powder and kosher salt and pulse until well combined with the herbs. Add the cheese and pulse a few times to combine.
Cut the cold stick of butter into pieces. Add to the food processor a few pieces at a time, pulsing\u202funtil only a few pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour\u202fthe\u202fwet ingredients\u202finto\u202fthe\u202fwell\u202fand mix with a fork, incorporating the\u202fdry ingredients a little at a time until a shaggy dough forms (it's okay if\u202fthe dough\u202flooks a little dry, just\u202fdon't overwork\u202fit). Lightly knead\u202fthe\u202fdough in\u202fthe\u202fbowl until it just comes together.\u202f
Turn\u202fthe dough\u202fout onto a lightly floured surface and pat into a\u202f3/4-inch-thick\u202frectangle (about 9\u202fby\u202f7\u202finches). Use a floured 2-inch-wide heart-shape cookie cutter to stamp out 20 hearts as close together as possible (to minimize scraps). Arrange four of the hearts in a four-leaf clover pattern (with the points of all the hearts meeting in the center) on the prepared baking sheet. Repeat with the remaining hearts for a total of five clovers, spacing them evenly apart. Freeze for 15 minutes.
Brush\u202fthe tops\u202flightly with cream and sprinkle with sea salt. Bake the scones until golden brown, 23 to 25 minutes.
Meanwhile, pulse the remaining 10 chives, 1/4 cup dill and 1/4 cup parsley in a food processor until finely chopped. Add the stick of room-temperature butter and pulse until mixture is light green and well combined. Serve the scones warm with the herb butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30452,"Sunny's Quick Chicken Cheesesteak 8 to 10 ounces beer 1 teaspoon Chicken Seasoning Blend, recipe follows 1 teaspoon chipotle steak seasoning
2 cups shredded melting cheese blend
2 tablespoons olive oil 1 white onion, chopped
1 1/2 pounds shaved chicken breast
1 to 2 teaspoons Chicken Seasoning Blend 1/4 cup chicken stock, beer or water
4 hoagie rolls, split Mayonnaise
Cherry pepper relish
2 teaspoons chicken seasoning 1 teaspoon kosher salt 1/2 teaspoon garlic salt
Freshly ground black pepper Instructions: For the cheese sauce: Combine 8 ounces of the beer, the Chicken Seasoning Blend and the chipotle steak seasoning in a saucepan over medium heat and bring to a simmer. Gradually whisk in the cheese; cook just until the cheese is melted, adding more beer if the sauce is too thick. Keep warm. For the chicken: Heat a cast-iron griddle over medium-high heat. Add 1 tablespoon of the olive oil and the onions and cook for 3 to 5 minutes. Add the chicken, drizzle with the remaining tablespoon olive oil and sprinkle with the Chicken Seasoning Blend. Cook until the chicken is browned, 5 to 8 minutes. Pour the chicken stock over the chicken and cook for another minute. To build sandwiches: Coat the bottom half of each hoagie roll with mayonnaise. Divide the chicken and onions among the rolls. Drizzle with cheese sauce and top with a bit of relish. In a small bowl combine the chicken seasoning, kosher salt, garlic salt and a few grinds of black pepper. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 30453,"Homemade Limoncello 4 organic lemons, thoroughly washed and dried (see Cook's Note) 2 cups 80-proof vodka, such as Tito\u2019s
3/4 cup sugar or 3/4 cup store-bought simple syrup plus more, if desired
Instructions: Zest just the yellow portion of the lemon peels with a rasp grater, avoiding any of the bitter white pith. You should have about 1/4 cup zest. Transfer the zest to a jar or other airtight container. Add the vodka, seal and shake to combine. Set aside in a cool, dark place for at least 2 weeks. Strain the infused vodka through a fine-mesh sieve into a medium bowl. You may need to line the sieve with a coffee filter to catch all of the zest. Discard the zest (or dehydrate it and add to the salt for rimming my Spicy Italian Margarita).
If making your own simple syrup, combine the sugar with 3/4 cup water in a small saucepan. Bring to a simmer over medium-high heat and cook, whisking occasionally, until the sugar is fully dissolved, about 3 minutes. Set aside to cool completely.
Combine 3/4 cup of the simple syrup (or more, if desired) with the infused vodka. Store in an airtight bottle in the freezer for up to 6 months.
","[Prosecco, Pinot Grigio, Sauvignon Blanc, Ros]" 30454,"Daniela's Quince and Cranberry Compote 2 cups apple juice or apple cider 1/2 cup sugar 1 cinnamon stick 1 pound quinces, peeled, cored, cut into 1 inch pieces 14 ounces fresh cranberries Instructions: In a heavy bottomed saucepan, combine juice, sugar, and cinnamon stick. Bring to a boil, stirring to dissolve sugar. Add quince and cook over medium heat, stirring occasionally, until tender, about 15 to 20 minutes. Add cranberries. Bring to a simmer and cook 20 more minutes. Discard cinnamon stick. Remove from heat and cool completely. ","[Riesling, Moscato, Vinho Verde]" 30455,"Round 2 Recipe: Tortilla Soup Reserved 6 cups chicken broth from Chicken Burritos with Pineapple Salsa, recipe follows 1/2 teaspoon red pepper flakes 1 cup reserved shredded chicken from Chicken Burritos with Pineapple Salsa, recipe follows 1 (15-ounce) can chopped tomatoes Reserved onion from Chicken Burritos with Pineapple Salsa, chopped, recipe follows Kosher salt 1 cup canola oil 2 flour tortillas, reserved from chicken burrito recipe 2 tablespoons chopped cilantro 1 lime, quartered 1 (3.5 to 4-pound) chicken 1 medium yellow onion, 1 peeled Kosher salt and fresh ground pepper 1 (8-ounce) can pineapple chunks, drained and chopped 1 small red onion, diced 1 jalapeno pepper, seeded and chopped 2 tablespoons chopped cilantro 1 tablespoon chili powder 2 tablespoons lime juice 3 scallions, chopped 8 flour tortillas (reserve 2 for round 2 recipe Tortilla Pizza and 2 for Tortilla Soup) 1 can red or black beans, drained and rinsed 1 cup shredded jack cheese Instructions: In a large pot over medium-high heat, combine the broth with the chicken, onion, tomatoes, red pepper flakes, and salt to taste. Bring to a simmer. While soup is heating, heat the oil in a medium skillet over medium-high heat. Cut the tortillas into thin strips and fry them in batches until they are golden brown. Drain on paper towels or a paper bag and season with salt. When the soup is hot, taste and adjust the seasoning. Serve it in bowls topped with the tortilla strips, chopped cilantro, and lime wedges. In a large pot, put the chicken, 1 whole onion, and large pinch of salt and cover with cold water. Bring to a boil then reduce to a simmer and cook until the chicken is cooked through, about 1 hour. While the chicken is cooking, make the salsa by mixing together the diced red onion, pineapple chunks, jalapeno, cilantro, chili powder, lime juice, and season with salt and pepper. Cover and refrigerate until ready to serve. Remove the chicken and allow it to cool. Strain the cooking liquid and reserve it and the onion. When the chicken is cool enough to handle, remove the meat, discarding the bones and skin. Save 1 cup of meat. Wrap the tortilla in a damp towel and microwave for 45 second or until warm and pliable. Heat the beans in a small pot over low heat. Lay out one tortilla onto a flat surface. Place 1/4 of the chicken, into the middle of the burrito. Top with 1/4 cup of cheese, 1/4 of the beans and 2 tablespoons of the salsa. Fold the bottom of the tortilla up over the filling then fold the sides in and roll up from the bottom. Repeat with remaining ingredients and garnish with remaining salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 30456,"Cheeseburger Pasta 1 pound ground beef 1 can (10 3/4 ounces) Campbell's? Condensed Cheddar Cheese Soup 1 can (10 3/4 ounces) Campbell's? Condensed Tomato Soup (Regular or Healthy Request?) 1 1/2 cups water 2 cups uncooked medium shell-shaped pasta Instructions: Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the soups, water and pasta in the skillet and heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often. Serving Suggestion: Serve with carrot & celery sticks with ranch dressing for dipping. For dessert serve store-bought brownies topped with vanilla ice cream. Cost per recipe: $7.23 ","[Cabernet Sauvignon, Merlot, Zinfandel, Chianti]" 30457,"Lobster, Bacon and Chorizo Taco 4 ounces bacon, small dice 3 ounces chorizo, small dice 2 tablespoons small-diced white onion 1 pound lobster tail meat, chopped 2 tablespoons shredded Cheddar 2 tablespoons salsa (choose your favorite) 1 tablespoon chopped fresh cilantro 1 pinch salt and freshly ground black pepper Corn tortillas, for serving, warmed Instructions: In a large nonstick pan over medium-low heat, saute the bacon and chorizo until the fat is rendered, about 10 minutes. Add the onions and saute until soft, about1 minute. Bring the heat up to medium and add the lobster meat. Cook until the lobster is cooked all the way through , an additional 3 to 5 minutes. Add the cheese, salsa and cilantro. Toss to form a gooey mess. Season with the salt and pepper. Serve inside tortillas and garnish with anything your heart desires. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 30458,"French Onion Soup Fondue 1/2 tablespoon grapeseed oil 1 onion, cut into thin julienne 1 clove garlic, sliced thin or minced
3 ounces brown ale
4 ounces beef stock
1 teaspoon fresh thyme leaves 1 bay leaf
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper 1 ounce sharp Cheddar, sliced or shredded 1 ounce Swiss cheese, sliced or shredded
Four 1-inch-thick slices baguette, toasted Instructions: In a pan over medium-low heat, heat the grapeseed oil. Add the onions and garlic and caramelize until golden brown, approximately 10 minutes. Deglaze with the beer and let it cook out for 3 to 4 minutes. Add the beef stock, thyme and bay leaf, then bring to a boil. Let simmer for 10 more minutes. Add the butter and slowly incorporate it into the broth so it thickens the broth lightly, about 2 minutes. Season with salt and pepper. Preheat the broiler. Fill a small ovensafe bowl with the onion mixture and cover with the Cheddar and Swiss. Melt the top under the broiler until golden, 1 to 2 minutes (or with a kitchen blowtorch). Serve with the toasted baguette. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30459,"Fruit Salad with Lemon-Lime Dressing 1 papaya, peeled, seeded and cut into 1-inch chunks 2 bananas, peeled and sliced 1/2-inch thick 1 mango, peeled, stoned and cut into 1-inch chunks 1 cup pineapple, cut into 1-inch chunks 1 pint strawberries, hulled and halved 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1 tablespoon dark rum 2 tablespoons sugar, or to taste 1 bunch mint, leaves only, coarsely chopped Tiny sprigs of mint, for garnish Instructions: In a large glass serving bowl or picnic container, combine all the fruits and toss very gently to mix. Sprinkle the lemon and lime juices, rum (if using), sugar and mint over the top and again toss gently to mix. Garnish with tiny mint sprigs before serving. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 30460,"Thai Bbq Chicken 2 stalks fresh lemon grass 2 tablespoons chopped fresh ginger 2 tablespoons chopped cilantro 1 1/2 cups light soy sauce 1 tablespoon sugar 1 teaspoon freshly ground black pepper 2 tablespoons red curry paste 2 pounds chicken breasts and thighs, on the bone 1 tablespoon finely chopped chiles 1/2 cup white vinegar 1 teaspoon salt 2 tablespoons sugar 1 teaspoon finely chopped very fresh garlic Instructions: Remove the grassy tops of the lemon grass, leaving stalks about 6 inches long, and cut off any hard root section. Using the blunt edge of a large knife or cleaver, bruise each stalk all over, then chop. Combine marinade ingredients in blender, process until smooth and pour into a nonreactive bowl. Add chicken, turning to coat all over. Cover and refrigerate at least 4 hours or overnight. Meanwhile, combine the sauce ingredients in a small saucepan and bring to a boil while stirring. Reduce heat and simmer 2 to 3 minutes, or until thickened slightly, then remove from heat. Prepare grill or preheat broiler. Remove chicken from marinade, and grill or broil breasts and thighs until golden brown on all sides over high heat, starting chicken skin-side down first. Then move chicken to a medium hot part of the grill or broiler until cooked through, 20 to 30 minutes total. Serve with Sweet and Spicy Sauce. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chianti]" 30461,"Cherry Tomato Mascarpone Tartlets 1/2 cup mascarpone 2 tablespoons grated Parmesan
1 large egg yolk
Kosher salt and freshly ground black pepper
One 14-ounce package refrigerated rolled pie crusts (2 crusts) 1 1/2 cups cherry tomatoes, halved
1/2 small shallot, very thinly sliced
1 tablespoon fresh thyme 4 teaspoons olive oil
Instructions: Preheat the oven to 400 degrees F. Line a baking pan with parchment paper. Stir the mascarpone, Parmesan and egg yolk together in a bowl with a large pinch of salt and a few grinds of black pepper. Unroll the pie crusts and cut out 8 rounds with a 4 1/2-inch round cookie cutter. Lay out the rounds on a work surface and drop a level tablespoon of the cheese mixture onto the center of each, spreading just enough to leave a 1/4-inch border. Arrange the tomatoes on top of the cheese in the center of the tarts (about 6 halves per tart), leaving about a 1/4-inch cheese border. Fold and crimp the edges of the crust just over the cheese but leaving the tomatoes uncovered. Top the tomatoes with the shallot and thyme, drizzle with the olive oil and sprinkle with a pinch of salt and pepper. Transfer the tarts to the prepared baking pan and bake until the crust is golden brown and the tomatoes are wilted and lightly browned in spots, 20 to 25 minutes. Serve warm or at room temperature. ","[Brunello di Montalcino, Barolo, Rioja, Pinot Noir]" 30462,"Cocoa Nib Vinaigrette and Salad 2 tablespoons cocoa nibs 4 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar 2 tablespoons minced shallot 1/2 teaspoon kosher salt 1/2 teaspoon red pepper flakes 8 ounces torn butter lettuce 1 avocado, pitted, peeled and diced 2 oranges, supremed 2 ounces dried cherries 2 tablespoons cocoa nibs 1/2 ball fresh mozzarella, small dice Instructions: For the vinaigrette: Pulse the cocoa nibs in a spice grinder 4 or 5 times, until finely ground. Combine the ground cocoa nibs and the olive oil in a 1-quart saucepan, and heat on low for 2 to 3 minutes, until warm and fragrant. Turn off the heat. Add the vinegar, shallot, salt and red pepper flakes and let sit for about 25 minutes. Transfer to a jar, twist on the lid and shake like crazy. Toss lettuce with vinaigrette to taste. Divide dressed lettuce between 2 serving dishes. Arrange remaining salad ingredients over the lettuce. Serve with any remaining vinaigrette on the side. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 30463,"Prosciutto Bread One 11-ounce tube refrigerated French bread dough 1/4 teaspoon freshly ground black pepper 8 slices prosciutto Olive oil, for brushing Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Unroll the French bread dough and sprinkle with the pepper. Cover with the prosciutto. Roll into a log and twist, pulling and shaping it into an 8-inch ring. Pinch the ends together.
Place on the prepared baking sheet, brush with the oil and bake until golden, 20 minutes. Brush with more oil; bake 5 more minutes. Remove from the oven and brush with more oil before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 30464,"Italian Greyhound 1 cup grapefruit vodka 1/2 cup Aperol
1/2 cup freshly squeezed grapefruit juice
Two 12-ounce cans Italian grapefruit soda, such as San Pellegrino Pompelmo
Ice cubes, for serving Grapefruit wedges, for garnish
Instructions: Chill 6 highball glasses in the freezer. Combine the vodka, Aperol and grapefruit juice in a large pitcher. Pour in the soda and stir gently. Serve over ice in the chilled glasses, garnished with grapefruit wedges. ","[Prosecco, Pinot Grigio, Vermentino, Sauvignon Blanc]" 30465,"Clam and Bacon Soup 1/2 cup dry vermouth or white wine 24 littleneck clams, scrubbed 1 tablespoon extra-virgin olive oil 3 slices bacon, chopped 1 head garlic, cloves roughly chopped 3 spring onions or scallions (white and light green parts only), thinly sliced 3 stalks celery, thinly sliced, plus chopped leaves for topping Kosher salt and freshly ground pepper 1/3 cup all-purpose flour 1 cup fresh or frozen peas 1/2 cup half-and-half or light cream 1 small baguette, sliced Instructions: Bring 4 cups water and the vermouth to a boil in a large pot over high heat. Add the clams, cover and cook until they start opening, 4 to 10 minutes; as the clams open, transfer them to a bowl using tongs. (Discard any unopened clams.) Strain the cooking liquid through a fine-mesh sieve into another bowl; set aside. Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the bacon and garlic. Cook, stirring occasionally, until the bacon starts to crisp, about 7 minutes. Add the spring onions, sliced celery, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 7 minutes. Sprinkle the flour over the vegetables in the pan; cook, stirring, until incorporated, about 1 minute. Slowly add the reserved clam cooking liquid, stirring and scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until thickened, about 3 minutes. Season with salt and pepper. Add the clams to the saucepan (remove from the shells and chop, if desired); add the peas. Cook until warmed through, about 2 minutes. Remove from the heat and stir in the half-and-half. Top with celery leaves and serve with the baguette. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 30466,"Chicken with 40 Cloves of Garlic 2 tablespoons regular olive oil 8 chicken thighs (with skin on and bone in), preferably organic 1 bunch or 6 scallions 8 to 10 sprigs fresh thyme 40 cloves garlic (approximately 3 to 4 heads), unpeeled 2 tablespoons dry white vermouth or white wine 1 1/2 teaspoons kosher salt or 3/4 teaspoons table salt Good grinding pepper Instructions: When I was young, this old French classic was still - though in a quiet way - very much in vogue. I dare say it was because the novelty of using so many garlic cloves had not worn off; it seemed somehow dangerously excessive. Even so, I don't think anyone would think it quite unremarkable now to put 40 cloves of garlic in a casserole. Certainly, if you peeled and chopped - let alone minced - the garlic, it would be inedible, but garlic cloves cooked encased in their skins grow sweet and caramelly as they cook, like savory bonbons in their sticky wrappers, rather than breathing out acrid heat. This is a cozy supper, not a caustic one. This dish entered my canon under someone else's auspices. A few years ago, for the fortieth birthday of a then-colleague and friend of mine, Nick Thorogood, his partner asked everyone to contribute something written expressly for purpose to be compiled in a fat tribute of a book. Since most of Nick's and my conversation dwells, with almost fetid passion, on food, it seemed only proper to write a recipe for him. And given that it was his fortieth birthday, this seemed the right recipe. It is not quite the classic version (not that there is only one: food is as variable as the people who cook it) but it sticks to the basic principles. Maybe because the white meat on chicken tends towards the utterly tasteless these days, I prefer to use not a whole chicken, but thigh portions only. Naturally, this wouldn't make sense if you were raising your own chickens, then slaughtering them for the pot, as was the custom when this recipe came into being (and very good it would have been, too, for adding oomph to an old bird) but if you're following the contemporary shopping model, it works very well. For some reason, I veer towards recipes that can easily be cooked in one of my wide and shallow cast-iron Dutch ovens and this fits the bill perfectly. By all means, add some steamed or boiled potatoes alongside if you wish, but I'd prefer, by far, a baguette or two to be torn up and dunked into the flavorsome juices; though don't rule out the option of sourdough toast, which is the perfect vehicle for spreading the sweet-cooked garlic onto. Otherwise, some green beans or baby peas or a plain green salad is all you need for a sure-fire salivation-inducing supper. Preheat the oven to 350 degrees F. Heat the oil on the stovetop in a wide, shallow ovenproof and flameproof Dutch oven (that will ultimately fit all the chicken in one layer, and that has a lid), and sear the chicken over a high heat, skin-side down. This may take 2 batches, so transfer the browned pieces to a bowl as you go. Once the chicken pieces are seared, transfer them all to the bowl. Finely slice the scallions, put them into the Dutch oven and quickly stir-fry them with the leaves torn from a few sprigs of thyme. Put 20 of the unpeeled cloves of garlic (papery excess removed) into the pan, top with the chicken pieces skin-side up, then cover with the remaining 20 cloves of garlic. Add the vermouth (or white wine) to any oily, chickeny juices left in the bowl. Swish it around and pour this into the pan too. Sprinkle with the salt, grind over the pepper, and add a few more sprigs of thyme. Put on the lid and cook in the oven for 1 1/2 hours. Make Ahead Note: Chicken can be browned and casserole assembled 1 day ahead. Cover tightly and store in the refrigerator. Season with salt and pepper and warm the pan gently on the stovetop for 5 minutes before baking as directed in recipe. Making Leftovers Right: If I do have any chicken left over - and I don't think I've ever had more than 1 thigh portion - I take out the bone then and there and put the chicken in the refrigerator. Later (within a day or two), I make a garlicky soup, by removing the chicken, adding some chicken broth or water to the cold, jelled juices, placing it over a high heat and, when that's hot, shredding the chicken into it and heating it through thoroughly, till everything is piping hot. You can obviously add rice or pasta. Otherwise, mash any leftover garlic into the concentrated liquid (which will be solid when cold), chop up some leftover chicken, and put it all into a saucepan with some cream. Reheat gently until everything is piping hot, and use as a pasta sauce or serve with rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 30467,"Chopped Liver 2 medium onions, diced 1/2 cup chicken fat 1 pound chicken livers, trimmed of membrane Salt and pepper Grated Black Radish Lettuce leaves Matza Crackers Instructions: Saute onions in 1 tablespoon chicken fat, until soft. Add liver and saute about 5 minutes or until liver is cooked. Allow mixture to cool. Chop and add salt and pepper. Add enough remaining chicken fat so that mixture holds together. Season with salt and pepper. Serve with grated black radish on lettuce leaves with crackers. ","[Riesling, Pinot Grigio, Sauvignon Blanc]" 30468,"Spice-Rubbed NY Strip, Fried Potatoes and Broccoli Rabe Two 2-inch-thick New York strip steaks 1 teaspoon sweet paprika
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper Canola oil, for the pan 1 stick (8 tablespoons) unsalted butter, cut into pieces
3 sprigs fresh rosemary
1 1/2 pounds new potatoes (red or yellow) Kosher salt and freshly ground black pepper Canola oil, for frying 1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup coarsely chopped fresh flat-leaf parsley leaves
2 tablespoons finely chopped fresh oregano
Pickled shallots or onions, for garnish Kosher salt and freshly ground black pepper 2 bunches broccoli rabe, tough ends discarded
Olive oil, for the pan and drizzling 1/8 to 1/2 teaspoon Calabrian cl flakes, depending on spice preference 5 cloves garlic, chopped to a paste
Instructions: For the NY strip: Remove the steaks from the refrigerator 30 minutes before cooking. Preheat the oven to 450 degrees F. Mix together the paprika, coriander, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Season the steaks liberally with salt and pepper on both sides. Rub the spice rub on one side of the steaks and let sit 5 minutes. Heat a few tablespoons of canola oil in a medium cast-iron pan over high heat until smoking. Add the steaks spice rub-side down and cook, without touching, until a crust forms, about 4 minutes. Flip and cook until a crust forms on the bottom, about 4 minutes. Add the butter and rosemary to the pan. Transfer to the oven and cook, basting occasionally with the butter, until a thermometer inserted in the center registers 130 degrees F (for medium-rare), about 10 minutes. Transfer the steaks to a cutting board and let rest 5 minutes before slicing. Drizzle with some of the brown butter. For the crispy potatoes: Put the potatoes in a large pot, cover with cold water by 2 inches and add 2 tablespoons of salt. Bring to a boil and cook until a skewer inserted into the center meets with no resistance, about 25 minutes. Drain well and place on a baking sheet lined with paper towels to dry further. When the potatoes are cool enough to handle, cut into 1/2-inch dice. Place the potatoes on a large plate or baking sheet and gently smash them a bit; season well with salt and pepper. Line another large plate or baking sheet with paper towels. Heat 3 inches of canola oil in a large high-sided saute pan over medium heat until it registers 365 degrees F. Fry the potatoes in batches in an even layer in the pan until golden brown on all sides and cooked through, about 3 minutes. Remove the potatoes with a slotted spoon to the plate lined with paper towels and immediately season with the cheese and more salt and pepper. Repeat with remaining potatoes. Transfer to a platter and garnish with the parsley, oregano and pickled shallots or onions. For the broccoli rabe with garlic, oil and red cl: Bring a large pot of water to a boil; add 1 tablespoon of salt. Prepare an ice bath. Add the broccoli rabe to the boiling water and cook for 2 minutes. Remove with tongs and place directly into the ice bath. Let sit for 3 minutes, then drain well on paper towels. Reserve a cup of the cooking water. Heat a few tablespoons of olive oil in a large saute pan over medium heat. Add the cl flakes and garlic and cook until fragrant, about 1 minute. Add the broccoli rabe, season with salt and pepper and cook, tossing constantly in the oil, until just warmed through and crisp-tender, about 2 minutes. Add a bit of the cooking water if needed. Transfer to a platter and drizzle with more oil, if desired. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Barbera]" 30469,"Potato-Crusted Flounder Stuffed with Fire-Roasted Red Peppers and Chorizo Topped with Roasted Tomato Sauce 3 large vine-ripened tomatoes 3 tablespoons olive oil 3 tablespoons balsamic vinegar 1 teaspoon butter Salt and pepper 1 teaspoon olive oil 1 pound chorizo, diced small 1 large yellow onion, diced small 2 cloves garlic, chopped 1 tablespoon fresh oregano leaves, stemmed and chopped 1 bay leaf 3 ripe red bell peppers, charred over an open flame, chilled, peeled and diced 2 tablespoons sherry 1 1/2 to 2 cups bread crumbs Salt and pepper 2 large russet potatoes Salt and pepper 3 tablespoons cornstarch 2 fresh flounder fillets per person, about 4 to 5 ounces per person Salt and pepper 2 tablespoons butter Serving suggestion: sauteed spinach Instructions: To make the tomato sauce: Preheat oven to 475 degrees F. Cut the tomatoes into wedges and put in a small bowl. Add the oil and balsamic vinegar, and then season with the salt and pepper. Place the tomatoes on a rack, and then place the rack on a sheet pan. Roast for 30 to 45 minutes until the edges brown well and the tomatoes become very soft. Put the tomatoes and all juices in a sieve and drain over a small pot. This should remove the skin and seeds and leave you with a thin tomato sauce. Bring the sauce to a simmer and reduce until the sauce is a medium thickness, about 5 minutes. Stir in the butter. Add the salt and pepper, to taste, and keep warm. To make the stuffing: In a large saute pan, add the olive oil, then chorizo, and let it cook for about 2 minutes. Add the onion and garlic, and saute on medium heat until the onions are soft, about 2 or 3 minutes. Add the oregano and bay leaf and cook another 2 minutes, until you can smell the herbs cooking. Add the diced bell peppers and sherry and let simmer 1 minute. Turn off heat. Fold in the bread crumbs until all liquid has been absorbed. Season with salt and pepper, to taste, and set aside. To make the potato crust: Using an Asian turning mandoline or a vegetable peeler, peel long thin strings of potato. Put the potato strings in a small bowl. Season with salt and pepper and add the cornstarch. Mix with a spoon until well blended and set aside. To stuff and crust the fish: Preheat oven to 375 degrees F. Lay out the fillets flat on a work surface and season with salt and pepper. Place a golf-ball sized piece of stuffing in the center of 1 fillet. Lay another fillet over the stuffing and press softly to distribute the stuffing. Take a small handful of the stringed potato mixture and lay it over the top fillet, leaving only 1/4-inch uncovered around the edges. Press down lightly. Repeat process with remaining fillets. Heat a large nonstick, oven-proof saute pan and melt the butter. Place the flounder in the pan, potato-side down, and fry until golden brown, about 5 minutes. Carefully flip over stuffed flounder and place pan in oven for 9 to 12 minutes, or until fish is cooked through. Remove the fish from the oven. Ladle 2 ounces of tomato sauce onto the plate. Lay the stuffed flounder over the sauce and serve with a vegetable, such as sauteed spinach. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 30470,"Beef Stew with Carrots and Fresh Herbs 2 tablespoons canola oil 3 pounds boneless beef stew meat, preferably chuck, cut into 1- to 1 1/2-inch cubes
Kosher salt and freshly ground black pepper
2 medium yellow onions, cut into thin slices
1 bottle dry red wine
1/4 cup red wine vinegar
4 cups enriched beef stock
1/4 cup smooth Dijon mustard
12 small parsnips, peeled
4 tablespoons unsalted butter, divided
1 tablespoon dark-brown sugar
2 bay leaves
12 small carrots, peeled
2 tablespoons extra-virgin olive oil
1 cup shelled peas
Parsley for garnish Chives for garnish Instructions: Preheat the oven to 325 degrees F. Cook the meat: Heat a Dutch oven over high heat and add the canola oil. Season the pieces of beef on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the beef in a single layer in the hot oil, making sure not to crowd the pan (you might need to cook the beef in batches). Brown the meat on all sides. When brown, add onions and steam over the beef, 2 to 3 minutes. Add the wine and vinegar and cook until all of the liquid evaporates, 10 to 15 minutes. Add stock and mustard and continue to simmer about 8 to 10 minutes more. Meanwhile, in a medium skillet, add parsnips and enough water just to cover. Add 2 tablespoons butter, brown sugar, and bay leaves and simmer until parsnips are slightly tender, 4 to 5 minutes. Drain, discard bay leaves, and set parsnips aside. In the same pan, add carrots and enough water just to cover. Add remaining 2 tablespoons butter and the olive oil. Simmer until slightly tender, 4 to 5 minutes. Drain and set aside. Cook and finish the stew: Add the parsnips and carrots to the beef. Cover and place in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 1 to 1 1/2 hours. Remove the stew from the oven and use a large spoon to skim any excess fat or impurities that form on the surface. Taste for seasoning. Allow it to \rest\ for 15 minutes before serving. Stir in the peas, parsley and chives. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 30471,"Homemade Corn and Coriander Tortillas 2 cups instant masa
2 teaspoons ground coriander
1/2 teaspoon kosher salt
5 tablespoons cold duck fat
2/3 cup warm water
Vegetable oil, for frying, optional
Lime-Chili Salt, for sprinkling, optional, recipe follows 1 cup flaky sea salt, such as Maldon 1/4 cup lime zest (from about 6 large limes) 2 tablespoons chili powder Instructions: Combine the masa, coriander and salt in a medium bowl. Using your hands, cut the duck fat into the masa mixture until it looks like small peas are in the masa and it holds together when you squeeze it. Still mixing with your hands, slowly fold in the water. The dough should be moist but not sticky and hold together as a ball. Cover with a damp paper towel and let rest 10 minutes. Roll 2 tablespoons of the dough into a ball (the ball should be about the size of a golf ball). Press the ball in a tortilla press lined with wax paper. Hold the pressed tortillas between wax paper and keep any that are exposed to the air covered with damp paper towels. Heat a cast-iron pan over medium heat. Cook the tortillas in the dry pan until lightly browned and speckled on each side, about 2 minutes per side. Allow to cool completely. Eat immediately, if using as fresh tortillas. To make tortilla chips: Fill a Dutch oven with about 4 inches of vegetable oil. Heat over medium-high heat until the oil reaches a temperature of 360 degrees F. Cut the tortillas into quarters and, working in batches, fry until golden brown, turning once, 2 to 3 minutes. Season with Lime-Chili Salt if using. Combine the salt, lime zest and chili powder in a small bowl and use immediately. Great for garnishing cocktails, seasoning tortillas or as a finishing salt for a dish. ","[Sauvignon Blanc, Vermentino, Grner Veltliner, Albari?o]" 30472,"Lamb Kabob with Mint Pesto 1/2 cup extra-virgin olive oil 1/2 cup lemon juice 1/4 cup honey 4 cloves garlic, minced 1/2 small onion, minced 1/4 cup minced mint leaves 1/4 cup minced parsley leaves 1 teaspoon minced rosemary leaves 1 teaspoon minced oregano leaves 2 pounds boneless lamb leg or shoulder, cleaned and cut into 1 1/2 -inch cubes, makes about 32 pieces 16 pear or cherry tomatoes 16 pearl onions, peeled 1 large green pepper, cored, seeded, cut into 1-inch squares (at least 16 pieces) 16 small button mushrooms Salt Freshly ground black pepper Mint Pesto, recipe follows 1/2 cup fresh mint leaves 1 tablespoon honey Pinch kosher salt 2 tablespoons white wine vinegar Freshly ground black pepper 3/4 cup olive oil Instructions: In a non-reactive bowl, combine the olive oil, lemon juice, honey, garlic, onion, mint, parsley, rosemary, and oregano. Add the lamb and toss to coat well. Marinate in the refrigerator for at least 4 hours. Preheat the grill or a grill pan on high. On each skewer, thread a tomato, meat, onion, pepper, meat and mushroom. Repeat until you have 16 prepared skewers. Season the skewers with salt and pepper. Grill to desired doneness, about 3 to 5 minutes per side for medium to medium-rare. Serve with the Mint Pesto. Combine all of the ingredients except for the oil in the blender. Pulse until well pureed. With the blender running on low, slowly drizzle in the olive oil. Taste, and adjust seasonings. ","[Shiraz, Syrah, Malbec, Tempranillo]" 30473,"Green Tomato Pie Turnovers 5 green tomatoes 1 cup honey 1/2 cup sugar 1/2 teaspoon grated ginger 1 teaspoon vanilla extract 4 ounces butter 9 ounces flour 2 tablespoons water 1 3/4 ounces sugar 1 dash salt 1 egg yolk 3/4 cup toasted sliced almonds 2 eggs, beaten 1 tablespoon powdered sugar Instructions: For the green tomato marmalade: Cut 4 tomatoes in small dice, and cut the last one in 5 slices. In a small pan, boil the honey, sugar, until sugar is dissolved and has nice golden color. Add ginger, and the vanilla. Then, add all the tomatoes. Try to keep the sliced ones separated. Cook for 20 to 30 minutes very slowly. For the sugar dough: Cut the butter in small pieces on top of the flour. Mix with your fingers, then, put in the middle, the water, the sugar, salt and the egg yolks. Mix everything together but do NOT work the dough too long. Let sit in a cool place for 2 hours. Add the toasted almonds, roll it down, and cut 12 circles of 5 inches each. In the middle of 6 of them, put 1 full spoon of marmalade. Brush the side of the dough with egg, and cover with the other 6. (Or you could fold them over to make half moon baked pies.) Cut the dough if you have to for them to look alike. Brush some more egg on top, then, bake for 18 minutes in a preheated 400 degree oven. Let them cool down, and sprinkle with powdered sugar and the sliced tomatoes on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30474,"Herb-Roasted Chicken with Melted Tomatoes 1/2 medium red onion, roughly chopped 1/2 cup roughly chopped fresh parsley 1/2 cup roughly chopped fresh cilantro 1/4 cup roughly chopped fresh tarragon 1/4 cup roughly chopped fresh dill 1/4 cup chopped walnuts 3 cloves garlic 1/4 cup extra-virgin olive oil 1 tablespoon red wine vinegar Kosher salt and freshly ground pepper 1 cup plain yogurt 1 6- to 7-pound roasting chicken 2 pounds plum tomatoes, halved lengthwise Instructions: Preheat the oven to 450 degrees. Pulse the onion, parsley, cilantro, tarragon, 2 tablespoons dill, the walnuts and garlic in a food processor. Add 3 tablespoons olive oil, the vinegar, 2 teaspoons salt, and pepper to taste; pulse until smooth. Stir half of the herb paste with the yogurt in a small bowl; cover and refrigerate. Season the chicken inside and out with salt and pepper. Loosen the skin with your fingers; rub some of the remaining herb paste under the skin and the rest on the outside of the bird. Truss the chicken. Place in a roasting pan; roast until the skin turns golden, about 30 minutes. Reduce the oven temperature to 375 degrees. Toss the tomatoes with the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Baste the chicken with the drippings and add the tomatoes, cut-side down, to the pan. Continue roasting until a thermometer inserted in the thickest part of the thigh registers 155 degrees, about 1 hour. Season with salt and pepper; let the chicken rest 10 minutes before carving. Arrange the chicken and tomatoes on a platter; sprinkle with the remaining 2 tablespoons dill. Serve with the yogurt sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30475,"Moroccan Olive Flatbread 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon curry powder 1/4 teaspoon paprika 1/4 teaspoon ground cumin 1 cup plus 1 1/2 tablespoons all-purpose flour 2 teaspoons sugar 1 teaspoon salt 1/4 teaspoon freshly ground pepper 10 oil-cured olives, pitted and chopped 1 tablespoon olive oil 1/2 cup water Extra-virgin olive oil Instructions: Make the spice mixture by combining all of the seasonings in a small bowl. Set aside. Put the flour, sugar, salt, pepper and olives in a large mixing bowl and stir to combine. Add the olive oil and stir vigorously with a fork. Add the water and continue to stir until a ball forms. Sprinkle a work surface liberally with flour and turn the dough out onto the surface. Knead until the dough is velvety smooth, about 2 minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 400 degrees F. Remove the dough from the refrigerator and flatten into a disk on a floured surface. Using a rolling pin, roll the dough out as thinly as possible into an oval. Roll the dough onto the pin and transfer it to a baking sheet that has been brushed with olive oil. Brush the dough with extra-virgin olive oil and sprinkle with the spice mixture. Place the pan in the oven until the bread is crisp and deep golden brown, about 20 minutes. Remove from the oven, let cool, and break into pieces. The flatbread can be made up to 2 days in advance, wrapped in plastic wrap, and kept in a dry place. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 30476,"Broccoli Gratin 1 bunch broccoli (about 1 pound), trimmed and cut into large florets 2 tablespoons unsalted butter, plus 2 tablespoons melted Kosher salt and freshly ground pepper 3/4 cup grated gruyere cheese 3/4 cup panko Instructions: Preheat the oven to 450? F. Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes. Transfer the broccoli to a large bowl. Add the butter and gently toss; season with salt and pepper. Arrange the broccoli in an even layer in a 2-quart baking dish. Combine the gruyere, panko, melted butter and 1/2 teaspoon each salt and pepper and sprinkle over the broccoli. Bake until the cheese melts and the top is golden brown, 12 to 15 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 30477,"Sweet Milk and Corn Drink: Atole 1 (8-ounce) package fresh frozen white corn, defrosted 3 cups milk 1/2 cup sugar 1/2 cup brown sugar 1 teaspoon ground cinnamon 1/8 teaspoon salt 4 cinnamon sticks Instructions: Add corn, milk, sugar, brown sugar, cinnamon, and salt to a blender and puree until smooth. Heat in saucepan until warm. Serve in mugs with cinnamon sticks. ","[Chardonnay, Moscato, Riesling]" 30478,"Watermelon Juice 4 pounds watermelon, rind removed Instructions: Cut watermelon into chunks and press through a sieve into a bowl. ","[Riesling, Sauvignon Blanc, Pinot Grigio]" 30479,"Classic Brownies 2 sticks (16 tablespoons) unsalted butter, plus more for greasing the foil 1 1/2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon fine salt 4 ounces semisweet or bittersweet chocolate, chopped 2 cups sugar 4 large eggs, slightly beaten Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil. Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes. Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days. ","[Cabernet Sauvignon, Merlot, Malbec, Pinotage]" 30480,"Grilled Chicken Breasts and Pieces 4 large whole chicken breasts, bone on Salt and pepper Instructions: Remove and discard excess fat from chicken. Rinse and pat dry. Remove skin, if desired. Sprinkle with salt and pepper to taste. Arrange chicken, bone side down in center of cooking grate. Cover grill. Cook until meat near bone registers 165 degrees and is no longer pink and the juices run clear. Turn once during cooking. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 30481,"Spicy Crab and Vermicelli 1 pound vermicelli Salt 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 tablespoon butter, cut into small bits 1/2 to 1 teaspoon crushed red pepper flakes, eyeball it, medium to spicy heat level 2 cloves garlic, chopped 2 shallots, thinly sliced 1/2 pound shiitake mushrooms, stemmed and thinly sliced 1/4 cup dry sherry or Marsala 8 ounces, drained weight, lump crabmeat, shredded 1 (28-ounce) can crushed San Marzano tomatoes 1/4 cup half-and-half or cream, eyeball it Shredded Romano or Parmigiano, your pick, optional 10 to 12 basil leaves, shredded Instructions: Place a large pot of water on to boil. Add pasta and salt water. Cook to al dente. While water comes to a boil, heat a deep skillet over medium heat. Add extra-virgin olive oil and butter. To warm oil and butter add crushed red pepper flakes, garlic and shallots, saute 3 minutes, add shiitake mushrooms and cook until tender, 3 to 4 minutes more. Deglaze the pan with sherry or Marsala wine, scatter in crabmeat - feeling for shell bits as you go. Warm the ingredients through, a minute or so, stir in tomatoes and heat through, 2 to 3 minutes. Stir in half-and-half or cream and reduce heat to lowest setting. Drain pasta when cooked to al dente and toss with sauce and crab. Top with cheese, if using, and basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 30482,"Chicken and Asparagus Parmesan 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded thin 1/2 cup Italian seasoned dry bread crumbs 2 Tbsp. grated Parmesan cheese 1/4 tsp. salt 2 eggs, slightly beaten 2 Tbsp. olive oil 1 jar Bertolli? Organic Traditional Sauce 12 spears asparagus, partially cooked 4 slices mozzarella stuffed with prosciutto (about 4 oz.) Instructions: Preheat oven to 425 degrees. Season chicken, if desired, with salt and ground black pepper. Combine bread crumbs, Parmesan cheese and salt in shallow dish. Dip chicken in eggs, then bread crumb mixture. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked. Evenly spread 1 cup Sauce in 13 x 9-inch baking dish, then arrange chicken. Evenly spoon 1/2 cup Sauce on chicken, then top with asparagus and mozzarella. Bake 10 minutes or until cheese is melted and sauce is bubbling. Top, if desired, with shaved Parmesan cheese. Serve with remaining Sauce, heated. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 30483,"Vegetable Paella with Chorizo and Rabbit 6 cups chicken stock 1/4 teaspoon crumbled saffron threads 1/2 cup dry white wine 1/3 cup olive oil 1 (2-pound) rabbit, cut into 2-inch pieces (on the bone) 1/4 pound sweet chorizo, cut into 1/4-inch slices 1 zucchini, cut into 1/2-inch cubes 6 scallions, sliced into 1/2-inch pieces 8 mushrooms, quartered 1/2 cup frozen lima beans 1/2 cup frozen organic peas 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 carrot, peeled and diced Salt 2 tomatoes, seeded and chopped 6 cloves garlic, minced 2 teaspoons paprika 3 cups short-grain rice 2 tablespoons chopped parsley Instructions: Combine the stock, saffron, and wine in a saucepan, and bring to a boil while cooking the meat and vegetables. Heat the olive oil in a wide paella pan set over two burners. Add the rabbit pieces and cook until lightly browned all over, about 10 minutes. Transfer rabbit to a plate and keep warm. Add chorizo to pan and cook about 3 minutes. Add all of the vegetables, except the tomatoes and garlic, and saute until vegetables are just tender, about 5 minutes. Season with salt. Stir in the tomatoes, garlic, and paprika, and saute 1 minute to release the aromas. Add the rice, toss to coat it with the vegetables, and stir in the parsley. Preheat an oven to 350degrees F. Add the hot broth to the pan. Boil for 5 to 10 minutes, or until some of the liquid reduces. (Paella should have just enough liquid to cook rice, but not be soupy). Stir in the reserved rabbit pieces, and adjust seasonings. Transfer paella pan to the oven and cook, uncovered, for 10 to 12 minutes, or until rice is almost cooked and most of the liquid is absorbed. Remove paella from oven, cover loosely, and let sit for 10 minutes before serving. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 30484,"Tuna Tataki Salad 4 ounces rice wine vinegar 1/2 tablespoon chopped ginger 1/2 stalk lemongrass, smashed and chopped
2 tablespoons sugar 20 ounces seedless watermelon, skin on, sliced 3/4-inch thick, (use center wheel of the watermelon) 1 tablespoon oil 1/2 tablespoon sliced shallot 1 1/2 teaspoons wasabi powder 1 tablespoon water 1-ounce soy sauce 1-ounce lemon juice 1/2 tablespoon mirin 1-ounce rice vinegar 1/2 tablespoon white vinegar 1/2 teaspoon yuzu juice 1-ounce sugar 2 1/2 ounces canola oil 12 ounces fresh ahi tuna, sashimi quality, 4 (3-ounce) portions 2 teaspoons togarashi 1 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon canola oil 4 cups mesclun greens 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 cup daikon sprouts 3/4 cup medium diced jicama 4 tablespoons coarsely chopped wasabi peas 1/2 cup Lemon Wasabi Dressing 1 avocado, pitted and skin removed
1 avocado, pitted and skin removed 1 1/2 cups diced Grilled Watermelon Instructions: For the Grilled Watermelon: In a saucepan, add rice wine vinegar, ginger, lemongrass and sugar, and bring to a boil. Turn it off and let it cool down. Marinate watermelon in this syrup for 2 hours. You must rotate the watermelon every half an hour so all sides get equally marinated. In a hot grill sear each slice of watermelon for 2 minutes on both sides. Remove from grill, take the skin off, cut in large dice and set aside. For the Dressing: In a saute pan on low heat, add 1 tablespoon of oil and slowly caramelize the shallots. In a small bowl dissolve the wasabi powder in the water to create a thick paste. Add all the ingredients except the canola oil into a blender and mix until smooth. With the blender running, add the canola oil in a steady stream to create an emulsion. Store in refrigerator up to 3 days. For the Tuna and assembly: Season the tuna portions with togarashi, salt and ground pepper. Sear the tuna in canola oil on all sides and cut each into 5 even slices, set aside. Meanwhile, place the mesclun in a mixing bowl and season with salt and pepper. Add daikon sprouts, jicama, wasabi peas and Lemon Wasabi Dressing, and toss it. Slice 16 thin avocado slices. Distribute the salad in equal amounts on 4 serving plates. Top with each 4 avocado slices, and arrange slices of tuna on top. Garnish the plate with the diced watermelon around the salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 30485,"Tomatillo Tequila Salsa 6 tomatillos, husks removed and halved 2 poblano peppers, halved and seeded 1 bunch scallions, trimmed Vegetable oil Kosher salt and freshly ground black pepper 1/4 cup tequila 1/2 teaspoon chili powder Juice of 1 lime Tortilla chips (for serving) Instructions: Preheat the broiler. Toss the tomatillos, poblanos and scallions on a rimmed baking sheet with a drizzle of oil and sprinkle with salt and pepper. Broil until well charred, flipping once, about 5 minutes per side. When cool enough to handle, remove the skins from the poblanos. Put the charred vegetables in the bowl of a food processor along with the tequila, chili powder, lime juice, 1/2 teaspoon salt and a pinch of pepper. Pulse until well mixed but still slightly chunky. Transfer to a medium bowl. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 30486,"Homemade Rye Bread 1 envelope (1/4-ounce) dry yeast 1 tablespoon sugar 3 tablespoons melted butter 1 egg 1 cup warm milk (about 110 degrees F) 1 1/2 teaspoons salt 1 cup rye flour 2 1/2 cups bleached all-purpose flour 1 tablespoon caraway seeds 1 teaspoon vegetable oil 1 large egg, beaten Instructions: Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan. Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Gewrztraminer]" 30487,"Garlic and Oregano Marinated Chicken with Roasted Pepper and Black Olive Relish with Saffron-Tomato Rice 2 tablespoons sherry vinegar 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 2 tablespoons honey 1 tablespoon ancho cl powder 10 cloves garlic, coarsely chopped 1/4 cup fresh oregano leaves 2 cups pure olive oil Salt and pepper 4 chickens, 2 1/2 pounds each, quartered 2 roasted red bell peppers, peeled, seeded and diced 2 roasted yellow bell peppers, peeled, seeded and diced 1 cup pitted and coarsely chopped Nicoise olive 2 cloves garlic, finely chopped 1 tablespoon fresh thyme leaves 1/4 cup coarsely chopped parsley 1/4 cup sherry vinegar 1 tablespoon honey Salt and freshly ground pepper 4 cups water 2 cups home-made or low sodium canned chicken stock Pinch saffron threads 2 tablespoons unsalted butter 1 tablespoon olive oil 1 medium Spanish onion 3 cups converted white rice 5 tomatoes, seeded and diced Salt and pepper, to taste Instructions: Combine the vinegar, lemon juice, lime juice, honey, ancho cl powder, garlic and oregano in a blender and blend for 30 seconds. With the motor running, slowly add the olive oil until emulsified. Season to taste with salt and pepper. Place the marinade in a large shallow baking dish, add the chicken pieces and turn to coat. Cover and let marinate for 2 hours in the refrigerator. Preheat the oven to 375 degrees F. Heat a large saute pan until almost smoking. Remove the chicken from the marinade and season with salt and pepper to taste. Saute the chicken until golden brown on both sides. Place the chicken on a large baking sheet and place in the oven, bake for 12 to 15 minutes or until just cooked through. Remove from the oven and let rest, 5 minutes.
For the Roasted Pepper and Black Olive Relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste. Serve at room temperature.
For the Saffron-Tomato Rice: Combine water, stock, 2 tablespoons salt and saffron in a medium saucepan over high heat and simmer until the threads open, about 5 minutes. Melt butter and oil in a medium saucepan over medium high heat, add onion and saute until soft. Add the rice and stir to coat with the oil and butter. Add the saffron broth, bring to a boil, cover and reduce heat to medium. Cook until the rice is tender about 12 to 15 minutes. Fold in the tomatoes and season with salt and pepper to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 30488,"Savory Pizza Marinara sauce Grated cheese (cheddar, mozzarella, jack) Red pepper, julienned Caramelized onions Blanched broccoli florets Mushrooms Shredded carrots Or use your favorite vegetable Basic pizza dough, recipe follows 1 teaspoon sugar 3/4 cup warm (110 F degrees) water 1 package dry yeast 2 1/2 cups flour 1/2 teaspoon salt
1 tablespoon olive oil Instructions: Add toppings to pizza dough and bake in the lowest part of the oven for approximately 15 to 20 minutes or until dough is cooked through and golden. In a measuring cup, combine water and sugar. Dissolve dry yeast in warm water mixture. Set aside for about 5 minutes, allowing yeast to become active. In a large mixing bowl, combine 2 cups of flour and salt. Make a depression in the flour mixture and add oil and foamy yeast mixture. Mix dough ingredients until they stay together. (Alternatively, place dry ingredients in the bowl of a food processor and pulse a few times. Add oil and yeast mixture and pulse again until dough begins to form a ball.) Turn out onto a floured surface and knead for 8 to 10 minutes. If the dough appears wet or sticky, add flour, a little at a time, to achieve a smooth consistency.
Oil the inside of a clean dry bowl. Place the ball of dough in the bowl and roll it around so that it is covered with a layer of oil. Cover the dough with a towel and allow it to rise for about 1 1/2 hours in a warm area free of drafts. Preheat oven to 450 degrees F as you begin to roll out dough. After the dough has risen, punch it down and place on a floured surface. Roll out or press out to desired shape and place on hot stone or baking sheet. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 30489,"Pasta with Pancetta and Tomato Sauce 6 ounces pancetta, diced 2 tablespoons olive oil 1 onion, chopped Sea salt 2 garlic cloves, coarsely chopped Pinch dried crushed red pepper flakes 1 (28-ounce) can tomato puree 1 pound linguine 1/2 cup grated Pecorino Romano Instructions: Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste. Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste. ","[Barolo, Barbaresco, Chianti, Rioja]" 30490,"Lumber Jack Sandwich 1 brioche bun, split 6 ounces Potato Salad, recipe follows 4 ounces cooked brisket, sliced
5 slices dill pickles
1 ounce Sriracha
2 ounces Potato Salad Dressing, recipe follows 24 pounds red potatoes, peeled and cut into 1/4-inch cubes 2 cups diced red bell pepper (1/4-inch dice)
1 cup loosely packed cilantro leaves, no stems, cut into quarters
1 cup roasted garlic, minced
1/2 cup finely chopped jalapenos
2 tablespoons coarsely ground black pepper
1 tablespoon kosher salt 8 cups mayonnaise 1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon celery salt
1 tablespoon chopped fresh parsley Instructions: Toast the bun on a flat-top grill. Stack the potato salad, brisket slices and pickles on the bottom bun. On the top bun, drizzle Sriracha in a circular motion and then make a heart with the Sriracha. Cover the sandwich with the top bun and secure with a skewer. Put the potatoes in a large pot of heavily salted water. Cover and bring to a boil. When the water reaches a boil, the potatoes are done cooking. Strain the potatoes and plunge them into an ice bath for 3 minutes. In a large bowl, combine the bell peppers, cilantro, roasted garlic, jalapenos, black pepper, salt and the cooled potatoes. Put the mayonnaise, vinegar and mustard in a stand mixer; mix on low speed. Add the black pepper, garlic powder, onion powder, celery salt and parsley; mix until well blended, scraping the bowl occasionally. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 30491,"Green Apple, Grape and Arugula Salad with Stilton Vinaigrette 4 cups green apple, quartered and sliced 1/8
4 cups red or black seedless California grapes, slice in half 1 quart + 2 cups baby arugula Stilton Vinaigrette (recipe follows) 6 tablespoons pecans, toasted and coarsely chopped 6 tablespoons Stilton cheese crumble 2 tablespoons lemon juice 3/4 cup cider vinegar 1? teaspoons kosher salt 1/2 teaspoon black pepper, freshly cracked 2 tablespoons Dijon Mustard 1/4 teaspoon cayenne pepper 1 tablespoon sugar 2 cups olive oil (do not use extra virgin) 1? cups Stilton cheese, crumbled Instructions: Toss together salad ingredients green apple, grapes, and arugula with Stilton Vinaigrette, adding dressing gradually to achieve desired degree of coating. Pile high on service plate or in large salad bowl. Garnish with chopped pecans and Stilton sprinkled across top of salad. For the Stilton Vinaigrette: In small bowl, whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, cayenne, and sugar. Gradually whisk in oil. Mix in Stilton. Place in clean container, label, date and store refrigerated. Makes 3? cups. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 30492,"The Ultimate Steak Sandwich 1/2 stick unsalted butter 3 heaping tablespoons all-purpose flour 2 cups whole milk 2 cups grated Gruyere Kosher salt and freshly ground black pepper 1 tablespoon prepared horseradish 1 bunch baby arugula 1/2 lemon, juiced Kosher salt and freshly ground black pepper 1/2 cup mayonnaise 2 soft hoagie rolls Extra-virgin olive oil 1/2 pound rib-eye, finely sliced Kosher salt and freshly ground black pepper 1 recipe Fennel Slaw, recipe follows 1 large fennel bulb, fronds removed and halved 1/2 lemon, juiced 1/2 cup mayonnaise 3 heaping tablespoons sour cream 1 bag coleslaw mix 2 tablespoons chopped fresh tarragon leaves 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Make the bechamel cheese sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir constantly to incorporate - you do not want any color. Gradually pour in the milk as you stir, and whisk out any lumps. As the mixture thickens up continue to stir until it reaches a boil - this ensures the flour is cooked completely. Dump in the cheese and stir for another minute until the cheese is completely melted. Stir in the horseradish and season with salt and pepper, then set aside to keep warm. Make arugula mayonnaise: Put arugula in a food processor with the lemon juice and salt and pepper. Top with mayonnaise and process until well combined. Give it a taste and adjust seasoning if required. Prepare the steak: Take the finely sliced steak and shingle it out into 2 portions on a clean cutting board lined with parchment. Put the shingled meat between 2 pieces of plastic wrap and pound out using either a saute pan or a meat mallet. After first pounding, remove the plastic wrap, fold in the edges, replace plastic and pound the meat some more. Store wrapped in plastic in the refrigerator. Now the meat is ready when you want to cook it. Heat a large, flat grill-pan over medium heat. Split hoagie rolls in half, drizzle with olive oil and place onto griddle. Take the meat out of the refrigerator. Peel off 1 side of the plastic wrap and season with salt and pepper. Put this side down in the pan and then quickly peel off the other side of the plastic wrap and season again. Cook slowly in the pan until juicy and tender and just past pink in color. Turn the meat over and then fold with some of the cheese sauce. To serve, smear each half of the roll with arugula mayonnaise. Top the bottom with the steak and cheese, then lay a scoop of fennel slaw over the top. Finely slice fennel using a mandoline, or the grater attachment on your food processor. In a large mixing bowl combine the lemon juice, mayonnaise, and sour cream and stir to combine. Add the finely sliced fennel and coleslaw mix, herbs, and olive oil and fold together. Season with salt and pepper. Yield: 4 servings ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah]" 30493,"Warm Spinach Salad 3 tablespoons extra-virgin olive oil 4 slices thick-cut bacon or 4 slices pancetta, chopped 3 shallots, thinly sliced 2 cloves garlic, chopped 3 tablespoons sherry vinegar 2 pounds triple washed spinach, stems removed Salt and freshly ground black pepper Freshly grated nutmeg, to taste 4 hard-boiled eggs, quartered lengthwise Parmigiano-Reggiano, for topping Instructions: Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30494,"Pot Roast Sliders with Gravy One 4-pound chuck roast 1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, minced
2 tablespoons vegetable oil
2 1/2 to 3 cups beef broth
1 medium sweet onion, sliced
1 green bell pepper, sliced
2 tablespoons all-purpose flour
1/3 cup mayonnaise, such as Duke's 3 tablespoons prepared horseradish
24 to 30 dill pickle slices (crinkle cut chips) 24 slider buns, halved, such as Martin's Potato Rolls Instructions: For the pot roast and gravy: Bring the roast to room temperature, about 20 minutes. Season the roast with the salt and pepper. Rub the entire roast with the garlic, tucking into the roast's nooks and crannies as you go. Heat the oil in a large Dutch oven over medium-high heat. Brown the roast until golden brown all over, about 4 minutes on each side. Pour in the beef broth. Layer the onion and pepper slices on top of the roast and bring the liquid to a boil. Cover and reduce the heat to low. Cook until the meat is fork-tender, 4 to 5 hours. Discard the onions and peppers. Remove the cooked roast to a serving platter. Let cool, then shred with two forks. Whisk the flour with 1/4 cup of warm water in a liquid measuring cup or small bowl until smooth. Heat the juices remaining in the pan over high heat until boiling. Slowly whisk in the flour mixture and cook over medium-high heat, whisking constantly, until thickened, about 5 minutes. Let cool slightly. Add 1 cup of gravy to the shredded and cooled meat. Mix until it resembles pulled pork and all the meat is thinly coated with the gravy. For the horseradish mayo: Combine the mayonnaise and horseradish in a small bowl and mix until combined. For the sliders: Add an even layer of horseradish mayo on the bottom of the slider buns. Add a layer of the pot roast to the slider buns and then top with the dill pickles. Reserve the remaining gravy and pot roast for another use. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 30495,"White Sangria 3 tablespoons sugar 3 shots Calvados or other apple liquor 1 lime, sliced 1 lemon, sliced 2 ripe peaches, cut into wedges 3 ripe green apples seeded and cut into wedges 1 bottle white Rioja Spanish wine or other dry white wine 1 pint raspberries Sparkling soda water, for topping off glasses of sangria at table Instructions: Combine sugar, Calvados, lime, lemon, peaches and apples in a large pitcher. Cover with 1 bottle of Rioja wine and chill sangria several hours. To serve, spoon fruits into glasses or goblets, adding a few fresh raspberries in each glass, pour wine over top of the fruit. Top glasses of sangria off with a splash of soda water and serve. ","[Rioja, Sauvignon Blanc, Pinot Grigio, Prosecco]" 30496,"Beef Tripe and Hominy Stew: Posole 3 pounds beef tripe, cut into 1-inch pieces 4 dried long red chiles 2 tablespoons grapeseed oil 1 large white onion, diced 3 garlic cloves, lightly crushed with the side of a knife blade and minced 2 cups hominy 1 tablespoon chili powder 6 radishes thinly sliced 3 fresh limes cut into wedges Instructions: Season tripe with salt and pepper and add to a large stockpot. Cover with water and bring to a gentle boil. Reduce heat to low and simmer for about 3 hours, skimming any impurities from the surface While tripe is cooking cover the chiles with water in a separate small saucepot and boil until re-hydrated and soft. Cool and strain, reserving the cooking liquid. Heat one tablespoon of the grapeseed oil over medium heat in a skillet (reserving the rest of the oil). When the oil begins to shimmer, saute onion and garlic until the onions become translucent. Remove from heat and transfer onions and garlic to a small bowl and reserve the skillet. Remove the stems and seeds from the chiles and add to the bowl with the onions. Using the cooking liquid as needed (reserving the rest of the cooking liquid), mash into a paste with the onions and garlic. Using the same skillet heat the reserved tablespoon of grapeseed oil over medium-high heat and fry the paste for a few minutes. Remove from heat and set aside until needed. Prepare the hominy as directed on the package, utilizing the remaining cl cooking liquid as part of the cooking liquid for the hominy. (Usually you will need 4 times as much water as hominy). Mix the cl paste well with the cooked hominy. Stir into the pot of tripe, season with chili powder and return to a simmer and allow to thicken. Ladle into bowls and place small amount of sliced radishes in the center. Squeeze fresh lime juice over. ","[Malbec, Tempranillo, Garnacha, Barbera]" 30497,"Furikake Seaweed Snacks 2 tablespoons white sesame seeds, toasted and cooled (see Cook\u2019s Note) 2 tablespoons black sesame seeds, toasted and cooled (see Cook\u2019s Note)
3 tablespoons lightly packed bonito flakes
1 teaspoon sugar
1/2 teaspoon wasabi powder
1/4 teaspoon togarashi
1/4 teaspoon kosher salt
8 (8-inch) toasted nori sheets (reserve the desiccant packet from the nori packaging)
2 tablespoons water
1/4 to 1/2 cup toasted sesame oil, for spritzing
Instructions: Preheat the oven to 300 degrees F and place racks in the upper-middle and lower-middle positions. Have two half sheet pans ready. Combine half of the white and black sesame seeds with the bonito flakes, sugar, wasabi powder, togarashi, and salt in a spice grinder. Pulse until coarsely ground, about three pulses. Transfer the seasoning mix to a small bowl and mix in the remaining white and black sesame seeds. Place a sheet of nori on a cutting board and, using a pastry brush, lightly moisten with the water. Immediately sprinkle 1 teaspoon of the seasoning mix evenly over the nori. It may start to curl up on the edges; that\u2019s okay. Using a large chef\u2019s knife, slice each sheet into 6 even rectangles and transfer to the half sheet pan. Repeat with the remaining nori sheets, dividing them evenly between the two pans. Leave at room temperature for 30 minutes to dry. (You will have extra seasoning; save for another use, like\u2026popcorn.) Add sesame oil to a spritzer and evenly spritz the seasoned side of the nori sheets (You will have extra oil). Transfer to the oven and bake for 5 minutes. Rotate the pans and continue to bake until the snacks are crisp but not yet brown, about 3 more minutes. Transfer the nori sheets to a wire rack to cool. To store, transfer to a gallon-size zip-top bag and add the desiccant packet from the nori packaging to help maintain crispness. The seaweed snacks will keep for at least 1 week at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 30498,"Grilled Sausage and Pepper Heroes 1/3 cup extra-virgin olive oil, plus more for brushing 3 tablespoons balsamic vinegar
1/2 teaspoon dried oregano
2 cloves garlic, crushed and peeled
Kosher salt and freshly ground black pepper
1 red bell pepper, top and bottom removed, cut into 4 planks
1 yellow bell pepper, top and bottom removed, cut into 4 planks
1 large sweet onion, peeled and sliced into 1/4-inch-thick rings
One 1 1/2-pound Italian pork sausage ring, preferably cheese and parsley flavor
Four 6-to-8-inch hoagie rolls, split
8 slices provolone (about 6 ounces) Instructions: Combine the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and several grinds of pepper in a small jar or other lidded container. Shake to combine. Soak 2 long wooden skewers in water for 15 minutes (alternatively, use metal skewers). Preheat a small grill to medium-high heat and brush with olive oil. Brush the peppers and onions with 2 to 3 tablespoons of the dressing. Stick the skewers through the sausage ring at a perpendicular angle to each other (in an X). Place the sausage ring in the middle of the grill and cook until the underside is charred, 5 to 6 minutes.
Flip the sausage ring with tongs and a spatula and arrange the peppers around the ring. Grill the sausage until browned and crispy in places and cooked through, 5 to 6 minutes more. Transfer to a cutting board. Add the onion rings to the empty space on the grill. Cook the peppers and onions until crisp-tender and charred on the edges, about 4 minutes per side (the peppers will come off first, since you put them on first). Transfer the vegetables to a cutting board as they finish cooking.
Brush the cut sides of the rolls with olive oil and grill, cut-side down, until toasted, about 1 minute. Flip and lay 2 slices of cheese on the grilled cut sides of each roll and cook until the cheese just begins to melt, moving as needed so they don\u2019t burn, 1 to 2 minutes.
Remove the skewers from the sausage, cut into serving pieces 4 to 5 inches long and divide evenly among the rolls. Cut the peppers into strips and separate the onions into rings. Pile on top of the sausage. Drizzle the heroes with the remaining dressing and serve immediately.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 30499,"The Spaniard's Cocktail of Shrimp 3 teaspoons dried oregano 3 tablespoons ground cumin 3 tablespoons crushed garlic 1 1/2 teaspoons sea salt 1 1/2 teaspoons freshly ground black pepper 6 tablespoons extra-virgin olive oil 3 teaspoon hot sauce (recommended: Tapatio) 2 dozen 21/25 count shrimp, shelled, deveined, and butterflied 1 1/2 cups ketchup 1 1/2 cups orange soda (recommended: Fanta) 1 cucumber, peeled, cut into 1/2-inch cubes 2 avocados, peeled, pitted, cut into 1/2-inch cubes 1 red onion, peeled, cut into 1/2-inch cubes 6 ounces water (add sparingly, 2 ounces at a time, to get desired consistency) 3 tablespoons roughly chopped fresh cilantro leaves 2 limes, juiced 3 tablespoons hot sauce (recommended: Tapatio) Lime slices, for serving Crackers, for serving (recommended: Saltines) Instructions: For the shrimp: Prepare a grill to medium-high heat. Mix all the ingredients except for the shrimp in a 1-gallon zip lock bag. Add the shrimp and marinate in the refrigerator for up to 6 hours. Remove the shrimp from the marinade and place on the grill. Cook until the meat is opaque. Remove from heat and cool immediately. Cut each shrimp into 4 pieces. For the cocktail sauce: Mix all the ingredients together. Add the shrimp to the sauce. Mix together and serve in a martini glasses with slices of lime and saltine crackers. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Vermentino]" 30500,"Parsnip Potato Puree 2 pounds parsnips, peeled, cut into 1-inch chunks 2 pound Yukon gold potatoes, cut into 1-inch chunks Kosher salt 1 cup heavy cream 4 tablespoons (1/2 stick) cold unsalted butter Instructions: Put the parsnips and potatoes in a large saucepan and cover with about 2 inches of water. Season the water generously with salt - TASTE IT to make sure the water is seasoned appropriately. Bring the water to a boil and reduce to a simmer. Cook the parsnips and potatoes until they are fork tender, about 30 minutes. In a small saucepan, bring the heavy cream to a boil. Turn off the heat and reserve. Drain the parsnips and potatoes and pass through a food mill. Toss in a couple of pats of cold butter and about 1/2 of the hot heavy cream. Stir vigorously to combine. Repeat the process with the remaining butter and heavy cream. Taste and adjust the seasoning if needed. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 30501,"5-Ingredient Grilled Halibut Pouches with Corn and Tomatoes 1 pound halibut fillets, deboned, cut into 4 portions and blotted dry (see Cook's Note) 2 teaspoons minced garlic 1 pint cherry tomatoes, halved (about 1 1/2 cups) 1 medium ear corn, kernels cut from the cob (1 1/4 cups; see Cook's Note) 2 tablespoons thinly sliced fresh basil, or whole tiny leaves Instructions: Preheat a grill for cooking over medium heat (350 to 400 degrees F). Tear off four 15-by-12-inch sheets of aluminum foil. Arrange the sheets vertically and place a piece of halibut just below the center of each. Rub with the garlic and sprinkle with 1/4 teaspoon salt. Sprinkle the tomatoes and corn around the halibut, distributing equally among the 4 pieces. Sprinkle the halibut and the vegetables with freshly ground black pepper. Fold the foil over and seal upward on all sides to keep the juices in, leaving a small vent for steam to escape. Place the pouches on the grill, cover and cook until you hear sizzling, about 10 minutes. Remove 1 pouch and carefully open (the steam will be hot!) to check that the halibut is cooked through. It should be somewhat firm in the middle, and the color should be creamy opaque white. Allow the fish to rest for a couple of minutes before cutting into it. Sprinkle with the basil and drizzle with 2 teaspoons olive oil for added richness if desired. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 30502,"Roasted Chicken with Fried Rice Stuffing and Scallion Oil 1 (5 to 6 pound) whole chicken, washed, patted dry (preferably organic) 2 1/2 cups cooked calrose/sushi rice 1 tablespoon canola oil 1 tablespoon minced garlic 1 tablespoon minced ginger 1/2 cup sliced scallions 1 minced jalapeno (or 2 serrano chiles) Salt and black pepper to taste Garnish with scallion oil, recipe follows 2 bunch scallions, green part only 1 cup spinach leaves 1 teaspoon salt 1 teaspoon sugar 2 cups canola oil Instructions: Pre-heat oven to 550 degrees. Rub chicken with oil, then salt and pepper. Place chicken, breast side up, in the oven and cook for about 25 minutes or until golden brown. May have to rotate the chicken for even coloring. As chicken is cooking, in a saute pan, add a little oil and quickly brown the garlic, ginger, scallions and jalapeno. Add mixture to cooled rice. Rice should end up a bit sticky. Check for seasoning. When chicken is fully browned, stuff with rice and turn the oven down to 300 degrees. Cover with foil to prevent burning. Chicken will take another 45 to 55 minutes. Chicken is done when one can move the wing back and forth with great ease. Allow chicken to rest for 10 minutes before serving. In a pot of boiling, well salted water, blanch scallion and spinach for 30 seconds and shock in ice bath. Squeeze out water and place in blender cup with salt and sugar. With blender on high speed, add canola oil in a steady stream. Blend for 5 minutes until cup gets slightly warm. This oil may be done a day in advance and will keep in the refrigerator for at least 1 week. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 30503,"Cool Cucumber Salad 1 cup white vinegar 3/4 cup sugar 2 English cucumbers, thinly sliced into half moons 1 small Vidalia onion, thinly sliced 1 tablespoon chopped fresh tarragon 1 teaspoon salt Instructions: Combine the vinegar, sugar and 1/2 cup water in a pan and bring to boil over medium-high heat. Pour over the cucumbers and onions in a heatproof container. Add the tarragon and salt, and gently toss. Refrigerate for several hours before serving. ","[Chardonnay, Sauvignon Blanc, Riesling]" 30504,"Sour Cream and Onion Dip 1/2 cup mayonnaise 1/2 cup sour cream
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon chopped chives
Instructions: Add the mayonnaise, sour cream, mustard, garlic powder, onion powder, black pepper, salt and chives to a bowl. Mix together, and then cover and chill until ready to serve. ","[Chardonnay, Riesling, Gewrztraminer]" 30505,"Fresh Cucumber Salad 1 English cucumber, peeled and diced 1 cup (1/4 whole) honeydew, finely diced Kosher salt 2 cups Greek yogurt 1/4 red onion, thinly sliced 1 jalapeno, seeded and finely minced Instructions: Put the cucumbers and honeydew in a fine mesh sieve set over a bowl. Sprinkle with a pinch of salt and allow it to sit for 5 minutes. Press out as much liquid as possible. Toss the cucumber and melon with the yogurt, onion and pepper in a serving bowl. Cover and chill in the refrigerator at least 1 hour or until ready to enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30506,"Pina Colada Popcorn 1/2 cup dried pineapple, chopped 2 teaspoons light rum (see Cook's Note) One 4-ounce bar white chocolate, chopped
1 1/2 teaspoons coconut oil
1 bag microwave popcorn
1/2 cup macadamia nuts, chopped
1/2 cup sweetened flaked coconut
Instructions: Toss the pineapple with the rum in a bowl and let stand for 5 minutes. Microwave the white chocolate and coconut oil in a microwave-safe bowl until fully melted. Microwave the popcorn according to the package instructions. Transfer the popcorn to a large bowl, pour the white chocolate mixture over top and mix to fully coat. Add the macadamia nuts, coconut and rum-soaked pineapple and stir to combine. Pour onto a parchment-lined baking sheet and let set up in the fridge 5 to 10 minutes. ","[Sauvignon Blanc, Moscato, Riesling, Gewrztraminer]" 30507,"Fried Oyster and Shrimp Po' Boys 1 cup mayonnaise, such as Hellmann's 1/4 cup minced roasted garlic 1 teaspoon regular hot dog mustard 1/4 teaspoon kosher salt 4 dashes Worcestershire sauce 4 pinches ground black pepper Squeeze of lemon juice 1 cup buttermilk 2 tablespoons hot sauce 1 teaspoon dried basil 1/4 cup flour 1 teaspoon granulated garlic 1 teaspoon ground white pepper 1 egg, beaten 24 medium-size oysters, shucked, liquid reserved (for the shrimp version, substitute 24 medium peeled raw shrimp) 1/2 cup panko breadcrumbs 1/4 cup cornmeal 2 tablespoons dried basil 2 tablespoons granulated garlic 2 to 3 teaspoons sea salt 1 teaspoon fresh cracked black pepper 1 teaspoon cayenne pepper 1/2 teaspoon hot paprika 1 1/2 cups canola oil 4 soft 8-inch French or hoagie rolls, split 3 tablespoons garlic butter, softened (minced roasted garlic mixed with butter) 1 1/2 cups loosely packed shredded green cabbage 1/2 cup thin sliced deli-style dill pickles 2 to 3 red heirloom tomatoes, sliced 1/4 inch thick Instructions: For the donkey sauce: Mix together the mayonnaise, roasted garlic, mustard, salt, Worcestershire, black pepper and lemon juice in a small bowl. Refrigerate until ready to use.
For the wet soak: In a nonreactive bowl or gallon resealable bag, combine the buttermilk, hot sauce, basil, granulated garlic, white pepper and beaten egg and mix well. Add the oysters (or shrimp) and any liquid from shucking. Cover and refrigerate 15 minutes.
For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, 1 teaspoon of the sea salt, the black pepper, cayenne and paprika and mix well.
Heat the oil in a large cast-iron skillet until a deep-frying thermometer inserted in the oil registers 350 degrees F.
Drain the oysters (or shrimp) from the wet soak and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches (do not crowd) and cook 3 to 4 minutes per side. Remove to a paper-towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot. For the sandwiches: Preheat the oven to a low broil. Butter the rolls with the garlic butter and place on a baking sheet. Broil until golden, 2 to 3 minutes.
Spread Donkey Sauce on both halves of each roll. Layer on the oysters, cabbage, pickles and tomatoes and top with the other half of each roll. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 30508,"Pineapple Mango Salsa 2 cups diced fresh pineapple 2 cups diced fresh mango 1 cup diced red bell pepper 1/4 cup fresh cilantro leaves, chopped 1/4 cup fresh lime juice Pinch cayenne pepper Pinch ground cumin Pinch sea salt 1 jalapeno, seeded and diced One 5-ounce bag blue corn tortilla chips, for dipping Instructions: Gently mix the mango, pineapple, bell pepper, cilantro, lime juice, jalapeno, cayenne, cumin and salt in a medium to large mixing bowl. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 30509,"Triple Brie Melt Two 1/4-inch slices triple creme Brie cheese
2 thick slices white French bread 4 thin slices prosciutto 1 generous tablespoon strawberry preserves Butter, for brushing Instructions: Lay the Brie on both sides of the bread, and then spread a layer of the strawberry preserves on top and add the prosciutto.
Close the sandwich, brush the outsides with butter and cook in a panini press until golden brown, 3 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 30510,"Moules Mariniere 3 tablespoons unsalted butter 6 tablespoons chopped shallots 1 tablespoon minced garlic 2 sprigs parsley 2 sprigs thyme 2 sprigs tarragon 4 pounds live mussels (about 4 dozen), well scrubbed, rinsed, and de-bearded 1 cup dry white wine 1/2 teaspoon freshly ground black pepper 1/2 teaspoon salt 2 tablespoons chopped fresh parsley leaves French bread croutons, recipe follows 1 (12 to 15-inch) loaf French or Italian bread, cut into 1/4-inch to 1/2-inch slices 1 clove garlic, peeled and sliced in 1/2 1/4 cup olive oil 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper Instructions: In a large deep saute pan or pot, melt the butter over medium-high heat. Add the shallots, garlic, and herb sprigs, and cook, stirring, until fragrant and the shallots are soft, about 1 minute. Add the wine, pepper, and salt and bring to a boil. Add the mussels, cover and cook, shaking the pan occasionally, until the mussels are opened, 5 to 6 minutes. Remove from the heat and discard any mussels that have not opened. Transfer the mussels and their liquid to a large, deep serving bowl and garnish with the chopped parsley. Serve immediately with the French bread croutons for dipping. Preheat the oven to 400 degrees F. Place the bread slices on a large baking sheet and brush 1 side of each slice first with the cut garlic cloves and then with the olive oil, and then lightly season with the salt and pepper. Bake until light golden brown, about 8 minutes. Cool slightly on the baking sheet before handling or serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30511,"Pak Bulgogi (Korean BBQ Chicken) Tacos with Spicy Slaw and Sriracha Aioli 2 cups distilled white vinegar 1/3 cup sugar or agave nectar
1/4 cup sambal oelek cl paste
1 1/2 tablespoons kosher salt
1 small head red cabbage, halved, cored and shredded 1/2 cup soy sauce 3 tablespoons sugar or agave nectar
2 tablespoons gochujang (Korean cl paste)
1 tablespoon grated fresh ginger 1/2 teaspoons toasted sesame oil
2 pounds boneless, skinless chicken breasts, thinly sliced crosswise
1 tablespoon vegetable oil 32 corn tortillas (if using handmade tortillas, you'll only need 16)
1 cup heavy-duty mayo (no wimpy stuff) 1/4 cup sriracha cl sauce, plus more if necessary Instructions: Make the spicy slaw: Stir the vinegar, sugar, sambal oelek and salt together in a large bowl until the sugar is dissolved. Add the red cabbage, mix well, cover and refrigerate for at least 3 hours or (preferably) overnight. Marinate the chicken: Whisk together the soy sauce, sugar, gochujang, ginger and sesame oil in a large bowl. Add the chicken strips and mix thoroughly. Cover the bowl and marinate for at least 1 hour or (preferably) overnight. Make the sriracha aioli: Mix the mayonnaise and sriracha until combined. Taste for spiciness and add more sriracha if needed. Heat the vegetable oil in a skillet over high heat, add the chicken and saute, stirring occasionally, until cooked through, 7 to 8 minutes. Warm the tortillas in a griddle or wrapped in damp paper towels in the microwave. Place the warmed tortillas on plates (double them if using store-bought tortillas). Divide the sauteed chicken among the tortillas, top with sriracha aioli, and then some slaw. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 30512,"Red Pepper Dip 1 jar (7 1/2 ounces) roasted red peppers, well drained 1/2 cup each plain low-fat yogurt and light mayonnaise 1 tablespoon Dijon mustard 1 1/2 teaspoon minced garlic 1 teaspoon freshly grated lemon peel 1 tablespoon lemon juice 3 drops hot-pepper sauce Pita wedges and cut-up raw vegetables, for dipping Instructions: Process roasted pepper in food processor until smooth. Scrape into serving bowl and stir in remaining ingredients. Refrigerate at least 1 hour. Serve with accompaniments. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 30513,"Chicken Potpie Soup 1 disk refrigerated pie dough Freshly ground pepper 1/2 teaspoon plus a pinch of poultry seasoning 2 tablespoons unsalted butter 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces Kosher salt 2 stalks celery, chopped
1 medium onion, chopped 1/4 cup all-purpose flour 3 cups low-sodium chicken broth 1 cup half-and-half 3 medium Yukon gold potatoes, chopped 1 10-ounce package frozen mixed peas and carrots Instructions: Preheat the oven to 425 degrees F. Unroll the pie dough onto a baking sheet and sprinkle with pepper and a pinch of poultry seasoning; cut into quarters. Bake until puffed and golden, about 10 minutes. Meanwhile, melt the butter in a large pot over medium-high heat. Add the chicken and 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute. Transfer to a bowl. Add the celery, onion, flour, 1/2 teaspoon salt and the remaining 1/2 teaspoon poultry seasoning to the pot and cook, stirring, 1 minute. Stir in 2 cups water, the broth, half-and-half and potatoes; cover and bring to a simmer. Reduce the heat to medium and simmer, partially covered, 10 minutes. Add the peas and carrots and simmer until the vegetables are tender, about 6 minutes. Return the chicken to the pot and simmer until cooked through, about 1 minute. Divide among bowls and top with the crust. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30514,"Smoked Albacore Loin 2 to 4 Pacific albacore loins Kosher salt Light brown sugar Instructions: Rinse loins and pat dry. Cut loins into 6 to 8-ounce pieces. Sprinkle a liberal amount of kosher salt on all surfaces of the albacore. Coat fish with light brown sugar and work kosher salt and sugar in all crevices. Smoke the albacore at 170 degrees F for 2 1/2 to 3 hours using a combination apple and oak wood chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30515,"Baked Lemonade Pork Chops 5 cups lemonade (reconstituted, not concentrate) If you make your own fresh lemonade, by all means use it! 1 1/2 cups tomato ketchup 1/2 cup soy sauce 1/2 cup cider vinegar 1/2 cup (1/4 pound) brown sugar 1 teaspoon ground black pepper 2 teaspoons each granulated garlic, onion powder, ground ginger 2 tablespoons each paprika, chili powder 2 tablespoons each fresh finely chopped thyme leaves, oregano leaves, sweet basil leaves, if using dried herbs use 2 teaspoons of each Cooking oil, for the skillet Eight 6-to-8-ounce center cut pork chops (trimmed somewhat lean to avoid excess grease in baking pan) All-purpose flour lightly seasoned with salt and pepper, enough to coat chops Instructions: For the sauce: In a large bowl or pitcher, mix all of the sauce ingredients together. Set aside. Preheat the oven to 350 degrees F. For the pork chops: Heat a large heavy skillet over medium heat and add enough cooking oil to coat the bottom. Dredge the pork chops in the seasoned flour and brown for approximately 2 minutes per side in the skillet. Transfer the chops to a baking pan. Fan the chops so that each chop is exposed as much as possible. Pour the sauce over the chops and cover the baking pan with heavy aluminum foil. Bake until the chops are tender 1 to 1 1/2 hours. Transfer the chops to a serving platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30516,"Chocolate Tree Plain tree branches 32 ounces bittersweet chocolate, tempered Instructions: Using a very clean pastry brush, paint the branches with bittersweet chocolate until completely covered. (Of course, this does not make them edible!) You may need more than one coating. Place the coated branches on a sheet of parchment paper until the chocolate has fully set. For the base of this presentation, use a small plastic container as a mold, the size of which depends upon the size of the branches you've coated in chocolate. Center the branches inside the container and add bittersweet chocolate, filling it to the top. Allow to harden. When the chocolate has set, remove the plastic container. Use bittersweet chocolate to \glue\ whatever you've chosen to hang from the tree. There is no set pattern, just let your eye guide you as you randomly decorate the branches. Use as many or as few as you like, depending on the size of your tree. It will look more interesting if color is added (i.e. fresh fruits, orange peels, white chocolate leaves, etc). Use the chocolate tree as a centerpiece for the dining room table during dinner. When it is time for dessert, your guests can simply pick the petit fours and candies from the tree. Assorted items to hang from the \tree, for example: cookies, petit fours, fresh fruits such as cherries or raspberries, orange peels, white chocolate leaves, etc. How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. ","[Reds, Pinots, Cabernet Sauvignon, Merlot]" 30517,"Buttermilk Brined Chicken Thighs\u202f 2 pounds boneless, skinless chicken thighs (about 5 thighs) 2 cups buttermilk 2 sprigs fresh rosemary plus 2 tablespoons chopped fresh rosemary leaves, plus additional chopped rosemary for garnish Kosher salt and freshly ground black pepper 2 pounds baby Yukon, baby purple or fingerling potatoes, quartered 6 tablespoons olive oil 2 heads broccoli, cut into florets Zest and juice of 1 lemon Instructions: Add the chicken, buttermilk, 2 sprigs of rosemary, 1 teaspoon salt and 1/2 teaspoon pepper to a large resealable plastic bag. Let marinate, refrigerated, for 4 hours or up to overnight. Preheat the oven to 425 degrees F. Add the potatoes, 2 tablespoons chopped rosemary, 2 teaspoons salt, 1 teaspoon pepper and 2 tablespoons olive oil to a large bowl. Toss together until everything is coated. Pour onto a rimmed baking sheet and spread in an even layer. Reserve the bowl. Bake for\u202f40\u202fminutes. Add the broccoli to the same bowl. Add 2 tablespoons olive oil, 1/2 teaspoon salt and a little lemon zest. The Add broccoli to the baking sheet with the potatoes and toss to combine. Return to the oven and cook until tender, about\u202f20 minutes. Meanwhile, heat a large cast-iron skillet over medium-high heat. Add the remaining 2 tablespoons olive oil. Remove the chicken thighs from the marinade one by one, shaking the remaining buttermilk off lightly, and add to the skillet. Cook until the thighs are slightly charred, 6 to 7 minutes. Flip and cook on the other side until fully cooked, another 6 to 7 minutes. Serve the chicken with a side of potatoes and broccoli. Garnish with fresh rosemary and lemon juice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 30518,"Beef and Sausage Kebabs with Garlicky Herb Sauce 1 tablespoon extra-virgin olive oil, plus more for brushing 1 teaspoon red wine vinegar 1 tablespoon hot paprika 1/4 teaspoon ground cumin 1/4 teaspoon packed brown sugar 2 cloves garlic, minced Kosher salt 1 1/2 pounds beef tri-tip 1 pound fresh sausage links 1 large tomato, finely chopped 1 green bell pepper, finely chopped 1/4 cup finely chopped onion 2 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh cilantro 1 tablespoon red wine vinegar Kosher salt and freshly ground pepper 1 cup fresh parsley 1 cup fresh cilantro 3/4 cup extra-virgin olive oil 2 cloves garlic 2 to 3 tablespoons fresh lemon juice Kosher salt and freshly ground pepper Instructions: Prepare the kebabs: Whisk the olive oil, vinegar, paprika, cumin, brown sugar, garlic and 1 teaspoon salt in a large bowl. Cut the beef into 1 1/2-inch pieces, add to the bowl and toss with the marinade. Cover and refrigerate at least 2 hours. Meanwhile, make the salsa: Mix the tomato, bell pepper, onion, olive oil, cilantro, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Make the chimichurri: Puree the parsley, cilantro, olive oil, garlic, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender. Transfer to a bowl. Cover and refrigerate the salsa and chimichurri until serving. Preheat a grill to high. Thread the beef and sausage onto skewers (keep the meats separate), leaving a bit of space between each piece. Brush the kebabs with olive oil. Brush the grill with olive oil. Grill the kebabs, turning, until charred and cooked through, 6 to 10 minutes for the beef and 10 to 12 minutes for the sausage. Transfer to a platter and let rest 5 minutes. Season with salt and serve with the salsa and chimichurri. ","[Cabernet Sauvignon, Syrah, Tempranillo, Garnacha]" 30519,"Curried Chicken and Apple Wraps 1/3 cup mango chutney 1/3 cup 2-percent plain Greek-style yogurt 1 tablespoon curry powder 1 tablespoon extra-virgin olive oil 2 teaspoons fresh lime juice (about 1 large lime) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 cup canned garbanzo beans, rinsed, drained and coarsely chopped 1 cup (4 ounces) goat cheese, crumbled 1 cup chopped green onions 3/4 cup chopped fresh mint 3/4 cup diced cooked chicken 1/4 cup raisins 1/4 teaspoon hot sauce, optional 1 small head romaine lettuce, thinly sliced to yield about 4 cups 1 apple (unpeeled), diced into 1/4 inch pieces Four 12-inch-diameter whole wheat wraps Instructions: In a large bowl, combine the chutney, yogurt, curry powder, oil, lime juice, salt and pepper. Whisk until combined. Add the garbanzo beans, goat cheese, green onions, mint, chicken, raisins, hot sauce, if using, lettuce and apples. Spoon the filling into the center of each wrap, leaving a 2- to 3-inch border. Fold the bottom flap of the wrap up and over the filling. Fold in the sides and roll up tightly to enclose the filling. Cut each wrap in half and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 30520,"Italian S'mores 1 baguette, cut into 24 (1/2-inch thick) slices 3 tablespoons butter, melted 3 tablespoons sugar 2 (3-ounce) bars gianduja chocolate or semisweet chocolate with hazelnuts, broken along the indentations into 24 pieces 24 large marshmallows Instructions: Preheat the oven to 350 degrees F. Line a large baking sheet with a silicone baking mat, parchment paper, or foil. Arrange the bread slices on the baking sheet. Generously brush the butter over the bread slices. Sprinkle the slices with sugar. Bake until the crostini are crisp and golden, about 15 minutes. Arrange the chocolate pieces in a single layer atop the crostini. Skewer 1 marshmallow onto each of 6 skewers. Roast the marshmallows directly over a campfire until toasted to desired doneness. Push 1 roasted marshmallow atop the chocolate on each crostini and serve. Repeat to make 24 s'mores total. Alternative: Chocolate-hazelnut spread (such as Nutella) may be used instead of the chocolate bars. To do so, omit coating the bread slices with sugar before baking them, and spread about 2 teaspoons of the chocolate-hazelnut spread over each crostini before topping it with the roasted marshmallows. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 30521,"Pull-Apart Deviled Eggs 24 large eggs One 4-ounce jar diced pimentos (about 1/2 cup), drained well 1 cup shredded sharp Cheddar (about 4 ounces) 8 ounces cream cheese, at room temperature 3/4 cup mayonnaise
Kosher salt
Hot sauce, as needed 1 cup fresh flat-leaf parsley leaves 1/2 teaspoon finely grated lemon zest 4 scallions, thinly sliced (about 1/2 cup)
Sweet or smoked paprika, for sprinkling
Instructions: Bring a large stockpot of water to a boil over high heat and prepare a large bowl of ice water. Gently lower the eggs into the boiling water with a slotted spoon and cook for 12 minutes. Drain the eggs with the slotted spoon and transfer to the ice water to cool completely, about 5 minutes. Peel the eggs and halve each lengthwise. Remove the yolks from 36 of the egg white halves and transfer the yolks to a food processor. Add the pimentos, Cheddar, half of the cream cheese, 1/2 cup of the mayonnaise, a pinch of salt and a couple dashes of hot sauce. Process until the mixture is smooth and light. Season to taste with additional salt and hot sauce if desired. Transfer the pimento cheese filling to a large resealable plastic bag and refrigerate while you make the second filling. Remove the yolks from the remaining 12 egg white halves and transfer to the cleaned food processor. Add the parsley, lemon zest, scallions, a pinch of salt, the remaining cream cheese and remaining 1/4 cup mayonnaise. Process until the mixture is smooth and light. Season with additional salt if desired. Transfer the herb filling to a second large resealable plastic bag and refrigerate while you arrange the egg whites. Lay a large wooden cutting board (at least 22 inches by 16 inches) in front of you with one of the shorter sides facing toward you. Place 1 egg white (pointed-side up) on the bottom of the board. Arrange 2 egg whites (pointed-side down) directly above the first with the points nestling the point of the first egg, so that there is very little space between the eggs. Continue arranging the eggs in this manner to form 8 rows, working upward and alternating eggs pointed up and pointed down to form the carrot, adding 1 egg to each row (36 egg white halves total).
Arrange the remaining 12 egg white halves in 3 separate lines at the top of the carrot (4 egg white halves per line). The lines should be slightly angled, so they resemble carrot tops.
Cut a 1/2-inch-wide opening in one corner of the bag with the pimento cheese filling. Fill the 36 egg white halves that make up the carrot with a dollop of the filling, then squeeze any remaining filling on top of the egg whites. Use a small offset spatula to gently spread the filling so that the eggs are mostly covered.
Cut a 1/2-inch-wide opening in one corner of the bag with the herb filling. Fill the 12 egg white halves that make up the carrot tops with a dollop of the filling, then squeeze any remaining filling on top of the egg whites. Use a small offset spatula to gently spread the filling so that the eggs are mostly covered.
Use the tip of the offset spatula to make 4 curved lines in the pimento cheese filling (to mimic the creases found on real carrots). Sprinkle the inside of the lines with paprika. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30522,"Rib Rub 1 1/2 cups kosher salt 1 cup light brown sugar
4 ounces granulated garlic powder
2 ounces ground cumin
2 ounces smoked paprika
2 ounces black pepper
1 ounce cayenne pepper
1 ounce cl powder
Instructions: Combine the salt, sugar, garlic powder, cumin, paprika, black pepper, cayenne and cl powder in a medium bowl and mix well. Use on ribs or your favorite protein. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 30523,"Mediterranean Succotash 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 red onion, diced 2 cloves garlic, chopped 2 bell peppers, yellow, red, and/or green, seeded and chopped 1 bunch asparagus, sliced on bias, tips 1 1/2 inches long 2 cups frozen corn kernels 1 can butter beans, drained Salt and pepper Handful flat-leaf parsley, chopped Instructions: Heat a medium skillet over medium high heat. Add oil, onion, garlic, peppers. Saute peppers, stirring frequently, 5 minutes. Add asparagus and corn, cook 3 to 5 minutes longer. Add beans and heat them through, 1 or 2 minutes. Season dish with salt and pepper, to your taste, then stir in parsley. Transfer to dinner plates or bowls and serve. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 30524,"Cider-Brined Pork Chops with Perfect Pan Sauce 1/3 cup kosher salt 2 tablespoons packed light brown sugar 2 teaspoons whole black peppercorns 2 teaspoons whole coriander seeds 2 teaspoons mustard seeds 1 teaspoon allspice berries 2 bay leaves 4 fresh thyme sprigs One 12-ounce bottle or can chilled hard cider (1 1/2 cups) 4 bone-in, center-cut pork chops, about 1 inch thick 1 tablespoon extra-virgin olive oil 2 tablespoons unsalted butter 1 clove garlic, finely chopped 1 teaspoon chopped fresh rosemary, plus more sprigs for garnish 1 teaspoon chopped fresh thyme, plus more sprigs for garnish 2 tablespoons all-purpose flour 1/2 cup hard cider 1 cup low-sodium chicken broth 1/4 cup heavy cream 1 teaspoon cider vinegar 2 tablespoons chopped flat-leaf parsley Kosher salt Instructions: For the brine: combine the salt, brown sugar, peppercorns, coriander, mustard seeds, allspice berries, bay leaves, thyme and 1 1/2 cups water in a small saucepan. Bring to a simmer over medium heat and stir to dissolve the sugar and salt, about 1 minute. Remove from the heat and pour in the cold cider. Let the brine cool to room temperature. Put the pork chops in a large resealable plastic bag and pour in the brine. Press out excess air and seal tightly. Put the bag in a shallow container so it can lay flat and refrigerate for 30 minutes and up to 4 hours.
Drain the chops, rinse and pat dry. Discard the brine.
Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the chops (work in batches if necessary; do not crowd the pan) and cook, turning occasionally, until they are golden brown and cooked through, 13 to 14 minutes. (If the chops are browning too quickly or the pan drippings start to burn, lower the heat.) Remove to a plate.
For the sauce: Discard all but 1 tablespoon fat from the pan. Add 1 tablespoon of the butter and place over medium heat. Add the garlic, rosemary and thyme and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste. Whisk in the cider and bring to a simmer.
Simmer until very thick, about 1 minute. Add the stock, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Whisk in the cream and simmer to bring the sauce together, about 1 minute. Stir in the remaining 1 tablespoon butter, vinegar and parsley. Season to taste with salt. Add the chops to the pan and simmer, turning occasionally, until just heated through, 1 to 2 minutes. Serve garnished with fresh thyme and rosemary sprigs.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 30525,"Corn and Fennel Soup 2 tablespoons olive oil 1 cup chopped sweet onion 1 cup chopped peeled potato 3 to 4 sprigs fresh thyme 1 bay leaf 1 medium clove of garlic, minced Kosher salt and freshly ground black pepper 2 1/2 cups chicken broth 2 cups frozen corn kernels, plus more, thawed, for serving 1 cup chopped fennel, plus fronds, for serving 1/4 to 1/2 cup heavy cream, as desired Instructions: Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and 1 cup water and bring to a simmer. Add the corn and fennel and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Remove and discard the thyme and bay leaf and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Stir in the heavy cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper. Serve hot sprinkled with corn kernels and fennel fronds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30526,"Breadless Pepper Pizza 4 large bell peppers, halved and seeded 1 tablespoon olive oil 1 cup prepared marinara sauce 1 1/2 cups shredded mozzarella Assorted toppings, as needed Instructions: Preheat a grill on medium heat.
Lightly coat the outsides of the peppers with the olive oil. Flip the peppers over so they make little bowls, spoon a little marinara sauce in the middle of each and cover in cheese. Add toppings as desired.
Place on the grill until the cheese is melted and the undersides are tender, 10 to 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 30527,"Lemon Pound Cake 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) butter, softened at room temperature 1 cup sugar, plus 1/3 cup 4 eggs 2 teaspoons pure vanilla extract 1/4 cup lemon juice, plus 1/3 cup Instructions: Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla. Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth. Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes. Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved. When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper. Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30528,"Horseradish Crusted Salmon 1 pound unsalted butter 1 fresh horseradish, peeled and grated 2 cups dried plain bread crumbs 1 (3 pound) salmon fillet Salt and freshly ground pepper 3 tablespoons unsalted butter 2 tablespoons olive oil 4 tablespoons unsalted butter 4 shallots, minced 4 cucumbers, peeled, seeded and sliced 2 small bunches fresh dill, trimmed and snipped 1 bunch fresh chives, snipped 3 tablespoons unsalted butter 2 shallots, minced 1 cup dry white vermouth 1 cup chicken stock Snipped fresh dill Snipped fresh chives Instructions: To make the crust. In a food processor, combine the butter and horseradish. Process until mixture comes together. Add the bread crumbs in a stream and process until combined well. Transfer to a sheet of plastic, cover with another sheet of plastic and smooth into a thin layer and . Chill.; Preheat the oven to 450 degrees F. Cut the salmon fillet into 4 portions and season with salt and pepper. In a saute pan, over moderately high heat cook the butter and oil until hot and add the salmon. Sear both sides. Divide crust among salmon fillets and transfer to oven. Bake for 5 minutes. Arrange cucumbers on a serving plate, top with the salmon, surround with sauce and sprinkle with chives. To make the cucumbers: In a skillet set over moderate heat melt the butter, add the shallots and cook, stirring, until softened. Add the cucumbers and cook, stirring occasionally, for 3 to 4 minutes, or until just tender. Add the dill and chives.; To make the sauce: In a skillet, melt the butter and shallots and cook, stirring occasionally, until softened. Add the vermouth and reduce by 1/2. Add the chicken stock and reduce until flavorful. Stir in the dill and chives.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 30529,"Chocolate Caramel Tarts 1/2 cup unsalted butter (1 stick), softened 1/2 cup plus 1 tablespoon confectioners' sugar 1 large egg yolk 3/4 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1/4 cup unsweetened Dutch-processed cocoa powder 1/2 cup water 2 cups sugar 1/4 cup light corn syrup 1/2 cup (1 stick) unsalted butter 1/2 cup heavy cream 2 tablespoons creme fraiche 1/2 cup heavy cream 3 1/2 ounces extra-bittersweet chocolate, chopped Pinch fine sea salt, such as fleur de sel, optional Instructions: To prepare the tart dough, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar until just combined, about 1 minute. Add the egg yolk and vanilla and beat until smooth. Sift in the flour and cocoa powder and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap and form it into a disk. Wrap and chill until firm, about 1 hour, or up to 3 days. Preheat the oven to 325 degrees F. On a lightly floured surface, roll the tart dough to an 18 by 12-inch rectangle, 3/16-inch thick. Using a 2 1/2-inch round cutter, cut out 24 rounds of dough and press them into mini-muffin tins or 2-inch tart pans, trimming away any excess dough; prick the dough all over with a fork. Chill the tart shells for 20 minutes. Line the tart shells with foil and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove the foil and weights and bake for 5 to 10 minutes longer, or until the pastry looks dry and set. Transfer to a wire rack to cool. (The tart shells can be made 8 hours ahead.) To prepare the filling, place 1/2 cup water in large saucepan. Add the sugar and corn syrup and cook the mixture over medium-high heat, swirling the pan occasionally, until you have a dark caramel, about 10 minutes. Carefully whisk in the butter, cream, and creme fraiche (the mixture will hiss and bubble up, so stand back), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated.) Divide the caramel among the tart shells while still warm (or reheat the caramel in the microwave or over low heat until it is pourable) and let sit until the caramel is set, at least 45 minutes. To make the ganache glaze, in a saucepan, bring the cream to a boil. Place the chocolate in a bowl. Pour the hot cream over the chocolate and let sit for 2 minutes, then whisk until smooth. Pour some of the glaze over each of the tarts while still warm. Let the glaze set at room temperature for at least 2 hours before serving. Sprinkle with salt, if desired, just before serving. Variation: For a large tart, line a 10-inch tart pan with the pastry dough, then prick, weight, and bake as directed, adding 5 to 10 minutes to the baking time. When the tart shell is cool, spoon the warm caramel to set before pouring the warm ganache onto the tart. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 30530,"Sauteed Calf's Liver with Fig-Chinese Vinegar Syrup 4 each calf's liver 3 tablespoons clarified butter 3 minced shallots 4 black mission figs, cut into1/4 inch disks 1/2 cup Chinese vinegar 1/2 cup balsamic vinegar Salt and coarse ground green peppercorn to taste Instructions: Pre-heat hot a large, thick skillet. Season the liver with salt and green peppercorn. Add 1 1/2 tablespoons of butter and sear the liver until brown on both sides, about 8-10 minutes. I prefer my liver medium. Place livers on warm plates. Place skillet back on the heat, add shallots and brown, about 3-5 minutes. Season with salt and black pepper. Add figs and sautee for 1 minute. Deglaze with the vinegars and reduce by 50%. Whisk in butter and check for seasoning. Reserve in a water bath. ","[Burgundy, Barolo, Tempranillo, Garnacha]" 30531,"Endive Salad with Toasted Almond Vinaigrette 1 tablespoon minced shallots 3 tablespoons sherry vinegar 4 tablespoons olive oil Salt and pepper 1/4 cup whole almonds, toasted and finely chopped 6 cups bite-size pieces curly endive Instructions: Whisk shallots and vinegar in a medium bowl and season with salt and pepper. Gradually whisk in olive oil. Whisk in almonds. Re-season with salt and pepper. Toss endive in a large bowl with enough dressing to coat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 30532,"Khichdi 1 cup basmati rice 1/3 cup yellow moong lentils or red lentils 4 tablespoons ghee 2 dried bay leaves 1/2 teaspoon coarsely ground black peppercorns 1 1/2 teaspoons cumin seeds Big pinch of hing (asafoetida) 1 teaspoon grated fresh ginger 1/4 teaspoon ground turmeric Kosher salt 1 small onion or 1 large shallot, thinly sliced Canola oil, for frying (about 3/4 cup) 1/2 cup raw cashews 1/4 cup unsweetened coconut flakes 2 dried red cl peppers 2 cloves garlic, thinly sliced Plain full-fat yogurt, for serving Fresh cilantro, for topping Instructions: Combine the rice and lentils in a large bowl. Cover with water and swish around with your hands until the water is cloudy. Pour off the water, then repeat this process until the water runs clear, 3 or 4 times. Cover with water and let soak for 15 to 20 minutes. Set an electric pressure cooker to saut on high. Add 2 tablespoons ghee, the bay leaves, pepper, 1 teaspoon cumin seeds and the hing. Allow to cook until the leaves are sizzling, about 1 minute. Drain the rice and lentils in a strainer. Carefully add to the pressure cooker and stir well. Continue to cook, stirring often, for about 2 minutes, until the water has evaporated off the grains and they sizzle. Add the grated ginger, turmeric and 5 1/2 cups water to the pressure cooker. Stir well and add 2 teaspoons salt. Put the lid on the cooker and set the steam valve to the sealing position. Cook for 12 minutes on high pressure. Let the cooker naturally release the pressure for 20 minutes. Manually release any remaining pressure, then open up the cooker and stir, discarding the bay leaves. The porridge should be the consistency of a soft polenta or risotto; feel free to add more water until it\u2019s just right. Start making the toppings while the pressure is releasing. Make birista, or fried onions: Set a small skillet over medium heat and add the sliced onion. Pour in just enough canola oil to cover. Gently fry the onion until uniformly golden brown, about 10 minutes, stirring every now and then. Using a slotted spoon, remove the onion to a paper towel\u2013lined plate and sprinkle with salt. Add the cashews and coconut to the oil and fry until golden brown. Remove the cashews and coconut to the plate and sprinkle with salt. Pour off all but 1 to 2 tablespoons of the oil. (But don\u2019t discard it! The oil is great to drizzle over vegetables before you roast or saut them; it\u2019s also a great start to a soup, pasta sauce or curry.) Add the remaining 2 tablespoons ghee to the remaining oil in the skillet. Once shimmering, add the dried chiles, garlic and remaining 1/2 teaspoon cumin seeds. Cook, shaking the pan and stirring, until the garlic is golden brown, 30 seconds to 1 minute. Pour the porridge into a serving bowl, then pour the contents of the skillet on top and gently stir. Top with a big dollop of yogurt, the fried onion, cashews and coconut, and some cilantro. ","[Chenin Blanc, Sauvignon Blanc, Riesling, Tempranillo]" 30533,"\Brat n Brau\ Sliders 4 cups beer, plus beer for serving 1 large onion, sliced 6 (3-ounce) brat patties 2 cups sauerkraut 1 tablespoon butter 1/4 cup water 6 mini rye rolls 3 ounces Swiss cheese, cut into triangles 3 ounces German mustard Beer, for serving Instructions: In a medium saucepan, bring the beer to simmer over medium-high heat. Reduce the heat to low and add the onions. Preheat a grill to medium. Over medium coals, grill the brat patties on both sides until cooked through. Add the brat patties to the beer and onions, and cook on low heat, just below simmer, (about 140 degrees F). Hold until ready to serve. While the brats are grilling, add the sauerkraut to a saucepan over medium heat. Stir in the butter and water, and cook for about 30 minutes. Set aside. At assembly time, put a brat patty on each roll bottom and top with a few braised onions. Cover the onions with the top of the roll. Put a Swiss cheese triangle on top of each roll and secure with a frill pick. Arrange the rolls on serving plates. Put a dollop of mustard on each plate and smear it with the back of a spoon. Fill 1-ounce shot glasses with sauerkraut and serve next to sliders on the plate. Serve with beer chasers. ","[Hefeweizen, Helles Lager, K?lsch, Riesling]

" 30534,"Microwave Steamed Asparagus 4 to 6 large asparagus, trimmed 1 tablespoon olive oil
Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh tarragon
Shaved Parmigiano-Reggiano, for topping
Instructions: Put the asparagus in a microwave-safe dish and sprinkle with the olive oil and 1 tablespoon water, season with salt and pepper and top with the tarragon. Cover the dish with plastic wrap and seal well. Microwave for 2 minutes. Top with freshly shaved Parmesan and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 30535,"Pumpkin Pancakes with Maple Syrup and Nutmeg Whipped Cream 2 1/2 cups all-purpose flour 1/4 cup sugar 1 tablespoon baking powder
2 teaspoons ground cinnamon 1 teaspoon kosher salt 3/4 teaspoon ground cloves 3/4 teaspoon ground ginger 1/4 teaspoon ground allspice 2 cups milk 3 large eggs One 15-ounce can pumpkin puree 1 cup heavy cream, chilled 1/2 teaspoon freshly grated nutmeg 2 tablespoons toasted pumpkin seeds
Maple syrup for serving 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. Whisk the flour, sugar, baking powder, cinnamon, salt, cloves, ginger and allspice together in a large bowl. Whisk the milk, eggs and pumpkin puree together in another bowl. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated and batter is thick (it's okay if there are some lumps). Let the batter rest for 5 minutes.
Meanwhile, whip the heavy cream and nutmeg until stiff peaks form. Cover the bowl with plastic wrap and refrigerate until ready to use. Heat a large nonstick skillet over medium heat. Ladle a heaping 1/2 cup of the batter into the skillet, spreading it into a 6-inch round. Cook, until pancakes are golden on the bottom and bubbly on top, about 1 minute 30 seconds. Flip the pancakes and cook until the second side is golden brown and the pancake is cooked through, about 1 minute 30 seconds more. The first few pancakes may seem sticky and hard to flip, but the pancakes will become easier to flip as you cook more of them. Transfer the pancake to the baking sheet in the oven, tucking it between the two kitchen towels. Repeat with the remaining batter to make more pancakes.
Place 3 pancakes on each plate and garnish with nutmeg whipped cream and pumpkin seeds. Serve with maple syrup. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut Ros]

" 30536,"Turkey and Pancetta Pot Pies 2 tablespoons extra-virgin olive oil 4 ounces finely diced pancetta 1 tablespoon unsalted butter, at room temperature 1 large or 2 small shallots, chopped 2 medium carrots, peeled and diced into 1/2-inch pieces 1 tablespoon chopped fresh thyme leaves 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup flour 2 1/2 cups low-sodium chicken broth 1/4 cup heavy cream 3 cups (about 14 ounces) roasted turkey breast meat, cut into 1/2-inch pieces 1 cup frozen peas, thawed 1/2 cup frozen corn, thawed 3/4 cup flour, plus extra for dusting 1/4 cup cornmeal 1/4 teaspoon kosher salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ounce (2 tablespoons) unsalted butter, cut into 1/2-inch cubes 1 cup grated Parmesan 1/3 cup buttermilk, plus extra, as needed 3 tablespoons extra-virgin olive oil Special equipment: 6 (10-ounce) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter. A 3-inch round cookie cutter Instructions: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. For the filling: In a large saucepan, heat the oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 minutes. Pour the pancetta and any cooking juices onto a paper towel-lined pate. Add the butter, shallots, carrots and thyme to the saucepan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the carrots are tender, 6 to 8 minutes. Stir in the flour and cook for 1 minute. Increase the heat to high. Add the chicken broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the mixture thickens, about 3 minutes. Add the cooked pancetta, heavy cream, turkey, peas, corn, and the remaining salt and pepper. Simmer for 3 minutes until heated through. Using a ladle, fill the ramekins with the mixture. For the crust: In a food processor, pulse together the flour, cornmeal, salt, baking powder, and baking soda. Add the butter and cheese and process until the mixture resembles coarse meal. With the machine running, add 1/3 cup buttermilk and the oil. Process until the mixture begins to form a ball, adding extra buttermilk, 1 teaspoon at a time, if needed. On a lightly floured work surface, roll out the dough into a 10-inch diameter circle, about 1/4-inch thick. Using a 3-inch round cookie cutter, cut the dough into 6 circles and place on top of the filling. Bake until the crust is golden and the filling is bubbling, 20 to 25 minutes. Cool for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 30537,"Bacon-Wrapped Lit'l Smokies 1/2 cup brown sugar 2 tablespoons paprika 1/2 teaspoon cayenne pepper One 16-ounce package bacon One 13-ounce package cocktail franks, such as Lit'l Smokies Instructions: Preheat the oven to 350 degrees F. In a large bowl, combine the brown sugar, paprika and cayenne pepper and mix well. Set aside. Slice the bacon strips into thirds. Wrap each frank with a piece of bacon, secure with a toothpick and place on a baking sheet. Repeat with the remaining franks and bacon. Thoroughly coat each bacon-wrapped frank in the brown sugar mixture and place back on the baking sheet. Bake until the bacon is crispy, 12 to 15 minutes. The rub has a lot of sugar in it, so make sure to turn halfway through the cooking process so the bottoms do not burn. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 30538,"Kung Pao Turkey Stir-Fry 1 1/4 pounds leftover roast turkey breast or rotisserie chicken (skin removed), cut into 3/4-inch cubes (about 4 cups) 2 tablespoons soy sauce 2 tablespoons mirin or other rice wine (or dry sherry) 2 bunches scallions (3 finely chopped, the remaining cut into 1-inch pieces) 2 cloves garlic, minced 1 tablespoon minced peeled ginger 1 tablespoon balsamic vinegar 1 tablespoon cornstarch 2 teaspoons sugar 3 tablespoons peanut oil 6 dried Chinese red peppers or chiles de arbol, seeded and halved crosswise if long 1/2 cup unsalted roasted peanuts or cashews 2 cups cooked white rice, for serving Instructions: Toss the turkey and 1 teaspoon each soy sauce and mirin in a large bowl; set aside. Combine the 3 finely chopped scallions with the garlic and ginger in a small bowl; set aside. Whisk 1 cup water, the remaining 1 tablespoon plus 2 teaspoons each soy sauce and mirin, the vinegar, cornstarch and sugar in another small bowl; set aside. Heat a wok or Dutch oven over high heat. Add the peanut oil, then add the dried peppers and stir-fry until lightly browned, 30 seconds. Immediately add the scallion pieces and stir-fry until tender, about 1 minute. Add the peanuts, turkey and the scallion-garlic mixture; stir-fry 20 seconds. Reduce the heat to medium. Add the soy sauce-cornstarch mixture and cook, stirring, until thick and glossy, about 2 minutes. Serve over the rice. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 30539,"Crispy Sliced Roasted Potatoes 1 1/4 pounds red-skinned potatoes 2 tablespoons olive oil 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F. Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30540,"Hasty Pudding with Whipped Cream 3 cups coarse stone-ground yellow cornmeal 1/2 cup all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons salt
8 cups half-and-half
1/2 cup maple syrup
1/2 cup molasses
1/2 cup packed light brown sugar
4 tablespoons (1/2 stick) unsalted butter, cut into pieces, plus for greasing baking dish
1 orange, zested and juiced
Whipped Cream, recipe follows 2 cups heavy whipping cream 1/3 cup confectioners' sugar
Instructions: Preheat the oven to 325 degrees F; position a rack in the center of the oven. Butter a 9-by-13-inch baking dish. In a bowl, whisk the cornmeal, flour, cinnamon and salt to combine. Set aside. In a large saucepan over medium-high heat, whisk together the half-and-half, maple syrup, molasses and brown sugar. Heat until just starting to boil, then lower to a simmer and slowly add the cornmeal mixture, a little at a time, whisking constantly. Simmer, whisking, for about 5 minutes. Whisk in the butter and the orange zest and juice. Transfer the pudding to the prepared baking dish and bake until set, 1 hour 15 minutes. Remove from the oven and let cool for 10 minutes. Serve topped with whipped cream, spread evenly over the pudding. With an electric mixer, whip the cream until soft peaks form. Add the confectioners' sugar and continue whipping until the cream holds stiff peaks. Refrigerate until ready to serve. Yield: 3 cups ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 30541,"Sicilian Pizza With Sausage and Peppers 1 tablespoon extra-virgin olive oil 2 1-pound balls prepared pizza dough, at room temperature 2/3 cup canned crushed tomatoes 3/4 teaspoon red pepper flakes 1 1/2 cups shredded mozzarella cheese or Italian cheese blend 1/2 pound sweet Italian sausage, casings removed, crumbled 1 green bell pepper, sliced into rings Instructions: Preheat the oven to 450 degrees F. Drizzle the olive oil in a 10-by-15-inch baking dish or on a rimmed baking sheet. Place the balls of dough side by side in the baking dish and pinch the edges together to make one large piece of dough. Press and stretch the dough so it fills the dish. (If using a baking sheet, press and stretch the dough into a 10-by-15-inch rectangle.) Spread the crushed tomatoes over the dough, leaving a 1-inch border around the edge. Top with the red pepper flakes, cheese, sausage and green pepper. Bake the pizza until the crust is golden brown and the sausage is fully cooked, 25 to 30 minutes. Let cool slightly, then cut into squares. ","[Nero d'Avola, Aglianico, Montepulciano, Garnacha]" 30542,"Plaintain Chips 3 large green plantains Vegetable oil, for deep-frying Kosher salt, for seasoning Instructions: In a heavy based pot heat vegetable oil over medium heat to 375 degrees F. Using a mandoline, or sharp knife, finely slice plantains into chips (for a fancier presentation slice them lengthwise into ribbons). Fry the plantains in small batches until crisp and golden, about 5 to 7 minutes. Using a slotted spoon, transfer to a plate lined with paper towel. Season with salt immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 30543,"Antipasto Pasta Salad 1/2 teaspoon kosher salt, plus additional for salting pasta water 1 pound fusilli
1/2 cup olive oil
1/4 cup white wine vinegar
1 tablespoon chopped fresh oregano
1 teaspoon honey
4 tablespoons grated Parmesan
Freshly ground black pepper
One 12-ounce jar marinated artichoke hearts, drained and chopped
One 12-ounce jar roasted red peppers, drained and sliced into 1/4-inch strips
One 4.6-ounce jar Kalamata olives, drained and chopped
8 ounces fresh mozzarella, cut into cubes
4 ounces sliced salami, cut into quarters
2 tablespoons torn fresh basil
Instructions: Bring a pot of generously salted water to boil and cook the fusilli per package instructions. Drain and set aside. Whisk together the oil, vinegar, oregano, honey, 2 tablespoons Parmesan and salt and pepper in a large bowl. Add the warm pasta, then toss to coat and sprinkle with the remaining 2 tablespoons Parmesan. Add the artichokes, red peppers, olives, mozzarella and salami and toss well to combine. Sprinkle with fresh basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 30544,"Emeril's Tailgating Crawfish Boil 3 gallons water 2/3 cup salt 1 tablespoon whole black peppercorns 2 packages dry crab boil 1 cup liquid crab boil 1 tablespoon hot sauce 1 tablespoon Essence, recipe follows 2 bay leaves 12 new potatoes 3 ears corn, cut into thirds 3 artichokes 1 foot andouille, cut into 8 equal links 3 lemons, halved 2 yellow onions, peeled and quartered 2 heads garlic, halved 6 pounds live crawfish 6 pounds large, head on shrimp 1 pound asparagus, ends trimmed 1 cup melted butter, as an accompaniment Beer, as an accompaniment French bread, as an accompaniment 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: In a large stockpot fitted with a basket insert, combine the stock ingredients and bring to a boil. Add the potatoes, corn, and artichokes. Cover and bring back to a boil, about 5 minutes. Add the sausage, lemons, onions, and garlic, cover the pot and return to a boil, about 5 minutes. Taste the stock and adjust seasoning as needed. Add the crawfish and shrimp, cover, and turn off the flame. Allow the mixture to steep for 10 minutes. Add the asparagus, cover, and let steep until the vegetables and crawfish are tender, 5 to 15 minutes. To serve, line a table with brown paper bags and newspaper. Lift the basket from the stock and drain. Dump the basket ingredients directly on newspaper. Serve with melted butter, beer, French bread, and paper towels. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 30545,"Roasted Butternut Squash 2 medium butternut squash, halved lengthwise and seeded 4 teaspoons of butter 4 teaspoons brown sugar Kosher salt and freshly ground black pepper Instructions: Preheat oven to 400 degrees F.
Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast 50 to 60 minutes, until flesh is fork-tender. Reserve 2 halves for future meal. ","[Chardonnay, Riesling, Gewrztraminer]" 30546,"Cheese Wafers 2 1/2 cups sifted flour 3/4 teaspoon cayenne pepper 1/4 teaspoon salt 1/2 pound unsalted butter, cut into slim pats 1/2 pound Parmesan cheese, freshly and finely grated Instructions: Preheat oven to 350 degrees. Combine the flour, cayenne, and salt in a large shallow bowl. With a pastry blender, cut in the butter until the mixture is the texture of coarse meal. Add the cheese and rub into the flour-butter mixture gently with your fingertips until a small bit of dough, when pinched together, will hold its shape. Roll into 3/4-inch balls, place 1 1/2 inches apart on ungreased baking sheets, then flatten into rounds 1/4-inch thick by pressing with a flat-bottomed glass that has been dipped into flour. (You'll have to keep dipping the glass into flour to keep the dough from sticking to it.) Bake uncovered 10 to 12 minutes until pale tan. Transfer the wafers at once to wire racks to cool, then store airtight. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30547,"Chai Spiced Grits Kosher salt and freshly ground black pepper 8 chai tea bags
1/4 teaspoon ground cinnamon
1 cup grits (not instant), such as Weisenberger 1/2 cup heavy cream
1 teaspoon lemon zest
Instructions: In a medium saucepan over medium heat, bring 4 cups water to a boil. Add 1 tablespoon salt, 1 teaspoon pepper and the tea bags and steep for 10 minutes. Remove and discard the tea bags. Add the cinnamon and stir to combine. Bring the chai mixture back to a boil and sprinkle the grits over it slowly, to prevent clumping. Cook, uncovered and stirring constantly to prevent sticking, until the grits are soft and have a creamy texture, 25 to 35 minutes. (If the grits get too dry, add up to 2 cups warm water during cooking.) Remove from the heat and stir in the cream and lemon zest. Season with more salt and pepper, if necessary. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 30548,"Mile-High Pumpkin Pie 1 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 2 tablespoons cold vegetable shortening 1 teaspoon granulated sugar 1/2 teaspoon apple cider vinegar 1/4 teaspoon kosher salt 6 tablespoons cold unsalted butter, cut into small pieces Ice water, as needed One 15-ounce can pure pumpkin puree 1 1/4 cups heavy cream 2/3 cup granulated sugar 2 large eggs 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/2 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 5 large egg whites 3/4 cup granulated sugar 1/4 teaspoon cream of tartar Pinch kosher salt 1/2 cup marshmallow fluff 1 teaspoon pure vanilla extract Instructions: For the pie dough: Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until pea-size pieces remain. Sprinkle in 2 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, pulsing after each addition. Put the dough on a large piece of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight. (The dough can also be frozen for up to 2 months.)
Lightly flour a work surface. Roll out the chilled dough into a 12-inch round and transfer to a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour and up to overnight. (If refrigerating overnight, cover with plastic wrap.)
Preheat the oven to 350 degrees F. Line the chilled dough with foil and fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 minutes more. Transfer to a wire rack to cool completely.
For the filling: Gently whisk the pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and salt in a large bowl until just smooth (do not overmix). Pour the filling into the cooled crust and smooth the top. Bake until the filling is set around the edges but still slightly jiggly at the center, 50 minutes to 1 hour. Transfer to a rack to cool completely.
For the marshmallow meringue: Bring a few inches of water to a simmer in a medium saucepan. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk to combine. Remove the bowl from the stand mixer base and place over the simmering water (make sure the bottom of the bowl is not touching the water). Cook, whisking constantly, until the sugar is completely dissolved and the mixture feels hot to the touch. Return the bowl to the stand mixer and whisk on medium-high speed until stiff peaks form, 5 to 6 minutes. Add the marshmallow fluff and vanilla, then beat on medium-high until just combined.
Gently mound the meringue on top of the filling. Use an offset spatula to spread the meringue all the way to the edges of the crust to completely cover the filling, then make decorative swirls and peaks. Toast the meringue using a kitchen torch or broil 1 to 2 minutes until golden brown (watch the meringue closely if broiling to prevent burning). Slice the pie into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 30549,"Sunny's Easy Grilled London Broil with Tomato and Fennel Salad 2 tablespoons chili powder 1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
One 2- to 3-pound London broil
Olive oil, for drizzling 2 pints cherry tomatoes, halved 1/2 cup fresh Italian parsley leaves, gently chopped
2 fennel bulbs, sliced thin on a mandoline, fronds chopped
1 clove garlic, grated on a rasp grater 2 tablespoons agave nectar
2 tablespoons red wine vinegar
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Instructions: For the steak: In a small bowl, mix together the chili powder, salt and pepper. Sprinkle it all over the London broil and rub. Wrap tightly with plastic wrap and rest for 2 hours. For the salad: In a large bowl, add the tomatoes, parsley, fennel bulb and fronds and garlic. In a small bowl, whisk together the agave nectar, red wine vinegar, olive oil, a pinch of salt and a few grinds of black pepper. Pour this mixture over the vegetables and toss. Rest at room temperature, tossing halfway through, for about 2 hours. Preheat a grill to high heat and leave one side of the grill off for indirect heat. Unwrap the steak and drizzle it with olive oil. Place the steak over the direct heat of the grill and cook for 5 to 6 minutes. Flip the steak, moving it to the indirect heat side, close the grill and cook until the internal temperature registers 130 degrees F for medium rare. Remove from the grill, cover gently with aluminum foil and rest for 10 minutes. Slice the meat against the grain, top with the tomato salad and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 30550,"Chocolate Honey Almond Tart 1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature, plus extra for coating the pan 9 chocolate graham crackers, 5 1/2-ounces total 2 tablespoons slivered almonds 3/4 cup heavy cream 1/4 cup honey 12 ounces semisweet chocolate chips Instructions: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Place the graham crackers and almonds in the bowl of a food processor. Process until the mixture forms fine crumbs, about 15 to 20 seconds. Add the butter and pulse until incorporated. Press the crumb mixture into the bottom of the prepared pan. Bake for 12 minutes. Cool to room temperature, about 20 minutes. In a small saucepan, whisk the cream and honey together over low heat until the honey has dissolved. Increase the heat to medium and bring the mixture to just below a boil. Place the chocolate chips in a medium bowl. Pour the hot cream over the chocolate and stir until the mixture is smooth. Pour the chocolate filling over the prepared crust. Refrigerate for at least 5 hours or preferably overnight. Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Cut into wedges and serve. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 30551,"Chicken Cordon Bleu Six 10-ounce chicken breasts, pounded out to 1/2 inch in thickness 12 ounces thin-sliced ham 6 ounces Gruyere cheese 3 cups all-purpose flour 2 cups ground breadcrumbs (biscuit crumbs preferred) 2 cups wheat flour 1 cup rice flour 1 tablespoon Cajun seasoning 1 tablespoon garlic powder 1 tablespoon paprika 1 tablespoon salt 1 tablespoon freshly ground black pepper 1/2 teaspoon cayenne pepper 12 eggs, well beaten 4 egg yolks Pinch fine salt Pinch white pepper Pinch paprika 1/4 teaspoon lemon juice 1/4 teaspoon hot sauce 1 pound clarified butter, warmed until soft Oil, enough for deep-frying Instructions: Preheat the oven to 350 degrees F. Take a piece of chicken and place 2 ounces ham and 1 ounce Gruyere cheese in the middle. Roll up the chicken breast tightly and place toothpicks in the ends and middle. Place the chicken breasts in an oiled baking dish and bake for 18 minutes. For the breading: Combine the all-purpose flour, breadcrumbs, wheat flour, rice flour, Cajun seasoning, garlic powder, paprika, salt, pepper and cayenne pepper, mix well, and place on a large platter. For the hollandaise sauce: Gently place 4 egg yolks in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the warmed clarified butter into the food processor very slowly until it thickens. To thicken the sauce, add an egg yolk and to thin it out add warm water. Place the baked chicken cordon bleu in the egg wash and then coat evenly with the breading mixture. Repeat process again. Deep-fry the breaded chicken at 325 degrees F for 3 minutes. Drizzle the hollandaise sauce over the top of the chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 30552,"Shrimp and Salt Cod Ravioli with Yellow Pepper Romesco Sauce 2 cups all-purpose flour 2 teaspoon kosher salt 2 large eggs 2 large egg yolks Splash heavy cream 4 tablespoons olive oil, plus 1/4 cup 6 cloves garlic, peeled 1 yellow pepper, roasted, peeled and seeded 2 yellow tomatoes, halved 1 slice white bread, crust removed, cut into small cubes 1 ancho cl, soaked in boiling water until soft, seeded and coarsely chopped 1 New Mexican cl, soaked in boiling water until soft, seeded and coarsely chopped 1/2 cup red wine vinegar 1/4 cup toasted almonds 1 tablespoon honey Salt and freshly ground black pepper 1 pound salt cod 1/4 cup olive oil 6 cloves garlic, coarsely chopped 2 shallots, finely sliced 30 large shrimp, peeled and deveined 2 baking potatoes, cooked, pureed and kept warm 1 1/2 cups heavy cream Salt and freshly ground black pepper Pasta dough sheets 2 eggs mixed with 2 tablespoons water, for egg wash Instructions: For the pasta dough: Put the flour and salt in the bowl of a stand mixer fitted with the dough hook and stir briefly to combine. With mixer on, add the egg and egg yolk and continue to mix until well combined. Add just enough cream to make a smooth dough (it should not be sticky). Wrap dough in plastic and chill for at least 1 hour. Cut the dough into 4 pieces. Keep the dough covered with plastic wrap while working with 1 piece at a time. Press the dough into a rectangle on a lightly floured surface and roll in through a pasta machine set at the widest setting, 2 or 3 times. Reduce the setting and run a few more times until the dough is as thin as possible. Place on a floured surface and keep covered. For the sauce: Heat the oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 to 3 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Place all sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the almonds and process until finely chopped. Add the honey and season, to taste, with salt and pepper. For the filling: In a large bowl cover the dried cod with cold water and let soak in the refrigerator for 12 to 48 hours, (depending on the saltiness of the cod), changing the water frequently. Bring a medium pot of water to a simmer. Remove the salt cod from the soaking water and place in the simmering water. Poach for 8 to 10 minutes; let cool in the liquid for another 10 to 15 minutes. Remove from poaching liquid; discard any bones and coarsely chop. Heat 2 tablespoons of the olive oil in a medium saute pan over medium-high heat. Add the garlic and shallots and cook until soft. Remove the garlic and shallots to a plate. Add the remaining 2 tablespoons of oil to the pan and lightly saute the shrimp for 1 to 2 minutes on each side. Remove the shrimp and slice in half lengthwise. Place cream in a small saucepan and bring to a simmer. Place the poached and chopped cod in a food processor, add shallot-garlic mixture and half of the warm cream and process until smooth. Add the pureed potatoes, remaining cream and process until just combined. With motor running add the 1/4 cup of oil. Season with salt and pepper, to taste. Assembly: Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon sized portion of the filling on the dough, at least 2 inches apart. Place 1/2 piece of shrimp on top of each filling. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut straight lines vertically and horizontally to form each ravioli square. Press the edges closed with your fingertips to seal well. Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain and serve immediately with yellow pepper sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 30553,"Shrimp and Corn Chowder 2 teaspoons unsalted butter 3 stalks celery, thinly sliced 2 bunches scallions, chopped 3 cups frozen diced potatoes 3 cups frozen corn 3 sprigs thyme 2 bay leaves Kosher salt and freshly ground pepper 2 tablespoons all-purpose flour 1 quart low-fat milk 1 pound medium shrimp, peeled and deveined Paprika, for sprinkling Instructions: Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves. Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot. Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 30554,"Soy-Garlic Glazed Cola Can Chicken 1 whole chicken (3 1/2 to 4 pounds) One 12-ounce can cola 6 cloves garlic, sliced 4 large peeled coins of fresh ginger, smashed 1 cup reduced-sodium soy sauce 1/4 cup sake or dry sherry 4 tablespoons brown sugar 2 teaspoons cornstarch 1/4 cup plus 1 teaspoon white vinegar 3 red Fresno peppers, seeds and stems removed, sliced into rings 3 red Fresno peppers, seeds and stems removed, sliced into rings
Kosher salt and freshly ground black pepper Toasted sesame seeds, for garnish Instructions: Marinate the chicken: Place the chicken in a large resealable gallon-sized plastic bag and add half of the can of cola, 2 sliced garlic cloves, 2 smashed ginger coin and 1/2 cup soy sauce. Seal the bag, put it in a rimmed dish and marinate for at least 2 hours or up to overnight in the refrigerator, flipping the bag periodically for even distribution of the marinade. Make the glaze: Meanwhile, combine the sake with 3 tablespoons brown sugar, 1/3 cup water and the remaining 1/2 cup soy sauce, 4 sliced garlic cloves, and 2 smashed ginger coins in a small saucepan. Bring to a gentle simmer and cook for 5 minutes to develop flavor. Using a fork, stir the cornstarch in a small bowl with 1 tablespoon water. Whisk the cornstarch slurry into the sauce. Simmer the sauce for 1 minute more. Remove from the heat and add 1 teaspoon vinegar. Cool to room temperature, then strain, discarding the solids. Set aside 1/4 cup for drizzling at the end. Make the pickled peppers: Place the sliced peppers in a medium bowl. Bring 1/2 cup of water to a boil with 1/2 teaspoon salt, then pour over the peppers. Let sit 10 minutes, then drain. Return the peppers to the same bowl. Add 1/4 cup vinegar, 2 tablespoons water, 1/2 teaspoon salt and remaining tablespoon of brown sugar, and stir to dissolve. Set aside. Take the chicken out of the fridge 30 minutes before cooking. Remove from the marinade, and pat dry with paper towels. (Discard the marinade.) Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) Lightly sprinkle the chicken all over with salt and pepper, and place its cavity over the cola can so that the chicken is sitting upright. Carefully put the chicken on the can on the indirect side of the grill, with the back facing the hotter side. Cover and cook until an instant-read thermometer inserted in the breast (avoiding the bone) reads 140 degrees F, 35 to 40 minutes. Baste the chicken all over with the glaze and cover for 5 minutes. Turn the chicken so that the breast is facing the hotter side. Baste a second time, and cover again until the thermometer reads at least 165 degrees F in the thickest part of the thigh, about 25 minutes more. Carefully remove from the grill and let rest 20 minutes before carving. Drizzle with some of the glaze and sprinkle with the sesame seeds. Serve the pickled peppers on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30555,"Cuban Ropa Vieja 6 pounds flank steak 3/4 cup Delicioso Adobo seasoning, recipe follows 1/2 cup Worcestershire sauce 6 bottles beer 1/2 cup canola oil 2 medium yellow onions, chopped 2 red bell peppers, cored, seeded, ribbed and chopped 2 green bell peppers, cored, seeded, ribbed and chopped 6 scallions, white and light green parts only, chopped 1 (28-ounce) can crushed tomatoes 1 (6-ounce) can tomato paste Salt and freshly ground black pepper 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons dried oregano 2 tablespoons lemon pepper 2 tablespoons parsley flakes 2 tablespoons achoite powder from annatto seed 1 tablespoon cumin powder Instructions: Cut the flank steak into large pieces and place them in a large bowl. In a small bowl, combine the adobo and the Worcestershire sauce to make a paste. Rub the paste into the meat, add the beer, and let marinate for 15 minutes in the refrigerator. Transfer the meat, as well as the marinade to a large pot and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer until the meat is tender, about 3 hours. Remove the meat from the pot and reserve the cooking liquid. Using 2 forks, shred the meat and set it aside. Heat the oil in a large deep skillet over medium-high heat. Add the onions, peppers, scallions, and tomatoes and cook until they are soft, 10 minutes. Add the tomato paste and meat to the pan along with 2 cups of the reserved cooking liquid. Cover and simmer until the juices cook down, about 15 minutes. Combine all ingredients. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 30556,"Candy Ribbon Scant 5 cups sugar (1 kilo) 3 tablespoons vinegar (40 grams) 1 cup plus 2 tablespoons water (250 grams) Essential oils ? assorted flavors Food color paste ? assorted colors Instructions: Before you begin this recipe, please take a class from a professional on working with sugar. This is a skill that professional pastry chefs develop after years of experience. Working with sugar will burn your fingers so know before you start that your fingers will develop burn blisters. Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so. Add a few drops of color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center. Use a folding motion to accomplish that task. The next step is to pick up the sugar with your hands. Place each color under the heat of the sugar lamp. Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself. Start with 2 colors. I used green (mint) and yellow (lemon). Place the sugar pieces side- to-side. Pull and lengthen. Cut in half. Place them side-to-side again. Pull to lengthen. Cut in half and place them side-to-side. Now you have a flat piece of sugar that you are pulling long. Cut off the ends, (they are bulky), when the sugar starts to harden. Make some waves to create the ribbon. Join the 2 edges to make a circular ribbon. Voila! Beautiful for the holidays. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 30557,"Green Goddess Dressing 3 anchovy filets, soaked in cold water for 5 minutes, dried, and coarsely chopped 3/4 cup prepared or homemade mayonnaise 1/4 cup sour cream 2 tablespoons thinly sliced chives 2 tablespoons minced flat-leaf parsley 1 1/2 teaspoons minced tarragon leaves 3/4 teaspoon finely chopped basil 1 tablespoon minced shallots 1 tablespoon freshly squeezed lemon juice 1/4 teaspoon kosher salt plus more to taste Freshly ground black pepper to taste Instructions: Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice and the 1/4 teaspoon of salt in a blender. Puree to make a smooth dressing. Season to taste with salt and pepper. Use now or store, covered, in the refrigerator, for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 30558,"Avocado Chocolate Mousse with Macerated Berries 6 ounces semisweet chocolate chips (about 1 cup) 4 large egg whites 4 medium Haas avocados, peeled and pitted 1/2 cup agave or honey 1/3 cup coconut milk 1/4 cup cocoa powder 1 tablespoon vanilla extract Kosher salt 1 1/2 cups quartered strawberries 3/4 cup raspberries 3 tablespoons sugar 1 tablespoon orange zest, plus more for garnish 1/2 orange, juiced Whipped cream, for serving Instructions: Melt the chocolate in the microwave or over a double boiler. Set aside to cool slightly.
Beat the egg whites until stiff peaks form; set aside.
In a food processor fitted with the blade attachment, blend the avocados until very smooth, scraping down sides if necessary. Add the melted chocolate, agave, coconut milk, cocoa powder, vanilla and 1 teaspoon salt. Blend until smooth and uniform in texture, then transfer to a large bowl. Using a rubber spatula, fold in one-third of the egg whites to the chocolate mixture. Gently fold in the remaining two-thirds egg whites just until combined. Avoid over-mixing. Transfer the mousse to serving bowls and chill until set, at least 2 hours, depending on the size of the serving bowls.
In a medium bowl, combine the strawberries, raspberries, sugar, orange zest, orange juice and a pinch of salt.
To serve, top each bowl with some macerated berries, whipped cream and some orange zest. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 30559,"Old-Fashioned Cornbread Stuffing 2 cups crumbled cornbread 1 cup toasted croutons; use sourdough day old bread 2 tablespoons crumbled sage 1 teaspoon chopped thyme 1/2 teaspoon salt/cayenne pepper 1 cup chopped onion 1 cup chopped red pepper 1 cup chopped celery 1 egg 1 teaspoon flour, optional 1 cup chicken stock 1/2 cup chopped pecans 1 cup chopped shiitakes 1 cup pecans 1 cup cranberries Raisins, optional Dash ground cardamom Dash curry powder Dash cumin powder Dash turmeric powder Instructions: Preheat oven to 355 degrees F. Mix all ingredients together in a large bowl. Put mixed ingredients in a 9- by 4-inch loaf pan. Bake for 45 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 30560,"Peanut Butter and Jelly Pudding 4 1/2 cups whole milk 1 cup sugar 1/3 cup cornstarch Kosher salt 5 large egg yolks, beaten 2 teaspoons vanilla extract 1 cup red grapes, quartered lengthwise, plus 6 to 8 whole grapes for garnish 1/3 cup roasted peanuts, roughly chopped 1/3 cup peanut butter* chips (See Cook's Note) Instructions: Heat 4 cups of the milk in a large saucepan over medium heat until steaming. Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract. Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours. Before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in the grapes, peanuts and peanut butter chips. Spoon the pudding into six to eight individual cups and top each with a single whole grape. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 30561,"Low Carb Quick Chocolate Almond Ice Cream 2 tablespoons sliced almonds 1 cup heavy cream 1/2 cup sugar substitute (recommended: Splenda) 1 teaspoon no sugar added vanilla extract 1/8 teaspoon no sugar added almond extract 1 tablespoon unsweetened cocoa powder 2 tablespoons whole milk ricotta cheese Instructions: Preheat oven to 350 degrees F. Spread almonds out on a sheet pan and bake for about 5 to 7 minutes until just golden brown. (Watch them carefully as they can burn easily.) Remove and cool. With an electric mixer on high, whip the heavy cream in a bowl just until frothy and add in the sugar substitute, extracts, cocoa powder, and ricotta cheese. Continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Fold in toasted almonds. Using a 3-ounce ice cream scoop, place 1 scoop each in a champagne glass and freeze as \faux\ ice cream or serve refrigerated as a parfait. If desired, garnish with low carb whipped cream, toasted almonds, a strawberry fan, cocoa powder, and a sprig of fresh mint. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 30562,"Blueberry Pandowdy 1 1/2 cups heavy cream 2 cups all-purpose flour 2 tablespoons baking powder 2 teaspoons coarse salt 4 pints blueberries 1/2 teaspoon cinnamon, ground 1/2 teaspoon nutmeg, ground 3 tablespoons sugar 1 cup light molasses 2 tablespoons unsalted butter Whipped cream, for garnish Instructions: Preheat oven to 375 degrees. In a mixing bowl, whip the cream until stiff peaks form. In a separate bowl, blend together the flour, baking powder and salt. Fold in the heavy cream until just combined. On a lightly floured surface, roll out the dough to 1/2-inch thickness. Set aside. In a separate bowl, toss the blueberries with the cinnamon, nutmeg and sugar. Transfer to a 9-inch baking dish and drizzle with molasses and butter pieces. Top with dough and tuck into the mixture. Cut vents in the top of the dough. Bake for 30 minutes or until golden. Serve with whipped cream sweetened with molasses. ","[Riesling, Moscato, Vinho Verde, Lambrusco]" 30563,"Chocolate Mayonnaise Cake 1 pound semisweet chocolate chips 3 cups heavy cream Pinch fine salt Unsalted butter, for buttering the pan 2 cups all-purpose flour, plus more for the pan 2/3 unsweetened cocoa powder (not Dutch process) 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 tablespoon instant espresso powder
1 3/4 cups sugar 1 teaspoon pure vanilla extract 3 large eggs 1 cup mayonnaise 4 ounces semi-sweet chocolate chips, melted Instructions: For the frosting: Put the chocolate in a large, heatproof bowl. Bring the cream to a boil in a medium saucepan over medium heat. Pour the hot cream over the chocolate and let it sit, undisturbed, for 10 minutes, then add the salt and stir until melted and combined. Refrigerate, in the bowl, until thick and very cold, about 2 hours. Whip with an electric mixer on medium-high until fluffy, spreadable and slightly lightened in color. For the cake: Preheat the oven to 350 degrees. Butter and flour two 9-inch cake pans. Line the bottom of each with parchment.
Combine the flour, cocoa powder, baking soda and baking powder in a medium bowl. Dissolve the instant espresso powder in 1 1/3 cups warm water. Beat together the sugar, vanilla and eggs in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the mayonnaise and the melted chocolate until just combined. Alternate beating the flour mixture and the espresso mixture on medium-high speed into the chocolate-egg mixture until just combined; work in 4 batches, beginning and ending with the flour mixture. Take care not to over mix.
Pour the cake batter into the prepared pans and bake until the cakes are set and the tops spring back when touched and a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Cool the cakes in the pans set on a rack for 20 minute. Invert the cakes onto the rack, remove the parchment paper and cool completely. Frost the cake: Put 1 cake round on a cake stand or large serving plate and evenly spread 3/4 cup frosting over it. Top with the other cake round. Frost the top and sides with the remaining frosting. The cake can be frosted up to a day in advance. Let sit at room temperature for 30 minutes before serving. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 30564,"Citrus and Endive Salad 2 tangerines, peeled and sectioned 2 ruby red grapefruits, peeled and sectioned 8 small Belgian endive, separated into leaves 1/2 cup thinly sliced red onion 1/2 cup sliced almonds, toasted 1/2 cup pomegranate seeds 1/2 cup crumbled feta or goat cheese 2 cloves garlic, minced 1/4 cup extra-virgin olive oil 1 tablespoon honey 1 tablespoon whole-grain mustard 1 tablespoon sherry vinegar (or use your favorite vinegar) Kosher salt and freshly ground black pepper Instructions: Combine the tangerines, grapefruits, endive and red onion on a serving platter. Sprinkle with the almonds, pomegranate seeds and cheese. Set aside. Whisk together the garlic, olive oil, honey, mustard and vinegar in a small bowl. Season with salt and pepper. Drizzle the dressing over the salad and serve. ","[Chenin Blanc, Vermentino, Grner Veltliner, Albari?o]" 30565,"Scrambled Egg Subs 1/2 cup thinly sliced radishes or carrots 3 tablespoons tartar sauce 4 stalks celery, thinly sliced (leaves reserved) Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
8 large eggs 2 tablespoons unsalted butter, at room temperature 3 scallions, thinly sliced 1 tablespoon chopped fresh parsley, dill and/or basil 1/3 cup diced havarti or muenster cheese 4 split-top hot dog buns 4 leaves Boston lettuce Instructions: Toss the radishes, tartar sauce, sliced celery and all but a few celery leaves in a medium bowl. Season with salt and pepper and set aside.
Whisk the eggs in a large bowl with 1/4 cup water, 1/2 teaspoon salt, and pepper to taste. Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add the scallions and cook until slightly wilted, about 1 minute. Add the egg mixture and cook, stirring, until just beginning to set, about 3 minutes. Add the herbs and cheese and continue cooking until the cheese melts, about 2 more minutes. Transfer to a bowl and cover to keep warm.
Wipe out the skillet and return to medium-high heat. Spread the outsides of the buns with the remaining 1 tablespoon butter; add to the skillet and toast until golden, about 1 minute per side. Fill each bun with a lettuce leaf and some of the scrambled eggs. Top with the remaining celery leaves. Serve with the celery salad.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30566,"Grilled Calamari and Arugula Salad 1/4 cup fresh grapefruit juice 1 1/2 tablespoons white wine vinegar 1/2 cup extra-virgin olive oil Sea salt Freshly ground black pepper 1/4 cup extra-virgin olive oil Pinch red chili flakes 1 clove garlic, peeled and finely chopped Zest of 1 lemon, plus juice of 1/2 lemon 1 small bunch fresh parsley, chopped (about 1/3 cup) Sea salt 1 pound calamari, bodies only, cleaned and sliced into 1/2-inch rings Freshly ground pepper 4 handfuls baby arugula 1 pink grapefruit, segmented 1/2 bulb fennel, shaved very thinly on a mandolin Instructions: For the vinaigrette: Add the grapefruit juice and vinegar to a medium bowl. Add the olive oil while whisking to combine. Season with a pinch of salt and pepper. For the calamari salad: Mix together the oil, chili flakes, garlic, lemon juice and zest, parsley and some salt in a large bowl. Add the calamari, toss together and let marinate for 20 minutes or up to 1 hour. Preheat a grill to high heat. Remove the calamari from the marinade and skewer them. Skewering the rings of the calamari onto 2 skewers each will help to keep them on the skewer and not fall off into the grill. Sprinkle with salt and pepper, and grill for about 2 minutes per side. They should be slightly charred and opaque. Add the calamari, arugula, grapefruit segments, fennel and vinaigrette to a large bowl and toss. Season with salt and pepper and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 30567,"Tuscan Mushrooms 1/2 cup diced jarred roasted red bell peppers 1/2 cup diced pitted green olives 1/2 cup grated pecorino Romano 2 scallions, diced 2 tablespoons extra-virgin olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 pound white button mushrooms, cleaned and stemmed 1/4 cup finely chopped fresh basil leaves Instructions: Preheat the oven to 400 degrees F. In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper. On a parchment paper-lined baking sheet place the mushrooms, cavity side up. Spoon the filling into the cavity of the mushrooms. Bake until the mushrooms are tender, about 20 minutes. Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 30568,"Chipotle Smashed Sweet Potatoes 2 large sweet potatoes, peeled and cubed 2 tablespoons unsalted butter 1 whole canned chipotle pepper in adobo sauce, chopped 1 teaspoon adobo sauce from can of peppers 1/2 teaspoon salt Instructions: Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 30569,"Sparkling Bunny 6 ounces gin 6 ounces fresh carrot juice
4 ounces fresh ginger juice
8 ounces ginger beer
4 pieces candied ginger
Instructions: Combine the gin, carrot juice and ginger juice in a cocktail shaker with ice and shake until chilled. Divide among 4 high-ball glasses filled with ice. Top with ginger beer and garnish with candied ginger. ","[Gin, Ginger Ale]" 30570,"Stir-Fried Chicken with Broccoli, Water Chestnuts and Peppers 3 tablespoons peanut oil 2 teaspoons minced garlic 2 teaspoons minced ginger 2 teaspoons minced green onion bottoms 1 1/2 pounds boneless, skinless chicken breasts, diced into 1-inch cubes 1 cup julienned red bell peppers 1/2 cup water chestnuts 3 cups blanched broccoli florets 1/4 cup soy sauce 2 teaspoons toasted sesame oil 3/4 cup chicken stock 4 teaspoons cornstarch slurry Salt and pepper Steamed rice, for serving Instructions: Set a wok over high heat and add the peanut oil. Be sure to swirl the wok to get the oil to coat most of the pan. Once the oil smokes, quickly add the garlic, ginger, green onions and chicken to the wok. Saute, stirring continuously until the chicken in lightly browned, about 2 to 3 minutes. Add the red peppers and saute for another 1 minute. Add the water chestnuts and broccoli and saute for another minute. Add the soy sauce and sesame oil and reduce for 30 seconds. Add the chicken stock, slurry and season with salt and pepper. Use a paddle to toss the ingredients and be sure that the stock comes to a boil. Cook at a boil for 2 to 3 minutes, before serving over steamed rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 30571,"Birria Tacos 5 dried ancho chiles, stemmed and deseeded 5 dried New Mexico chiles, stemmed and deseeded
4 dried cl de arbol, stemmed and deseeded
4 Roma tomatoes, halved
1 white onion, quartered
8 cloves garlic 4 cups beef broth
1 tablespoon vegetable oil
3 pounds chuck roast, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1/4 cup apple cider vinegar
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
2 cinnamon sticks
2 dried bay leaves
20 corn tortillas 2 cups shredded mozzarella
1 cup finely diced onion
1/2 cup chopped fresh cilantro
4 limes, cut into wedges
Instructions: Preheat the oven to 300 degrees F. For the beef: Combine the ancho, New Mexico and de arbol chiles, tomatoes, onion, garlic and beef broth in a large pot. Place over medium heat and bring to a gentle simmer. Continue to simmer for 12 to 14 minutes while you sear the beef. Heat the oil in a large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper. In two batches, sear the beef, browning on all sides, about 6 minutes per batch. Transfer the beef to a plate. Using an immersion blender, blend the cl and tomato mixture until smooth. Add the blended sauce to the Dutch oven, scraping the pan to release any bits stuck to the bottom. Add the meat back to the pot with any juices from the plate. Add the apple cider vinegar, coriander, cumin, dried oregano, cinnamon sticks and bay leaves. Bring to a simmer, cover and transfer to the oven. Cook until the beef is very tender, about 3 hours. Remove the beef to a bowl and shred with 2 forks. Set aside. For the tacos: To build the tacos, grab a tortilla and dip it in the warm braising liquid. Lay the tortilla on a griddle over medium heat, top with a couple of tablespoons of the mozzarella and 2 to 3 heaping tablespoons of the beef. Add a little onion and cilantro, then fold in half to close. Repeat with 3 more tortillas. Cook the tacos on the griddle until crisp, 30 to 45 seconds per side. Remove to a platter and squeeze over the lime juice. Repeat with the remaining tortillas and serve with the braising liquid on the side for dipping. ","[Syrah, Tempranillo, Garnacha, Barbera]" 30572,"Ice Cream Sandwich Cake 12 ice cream sandwiches 1 pint strawberry ice cream, softened
1 pint chocolate cookies and cream ice cream, softened
One 8-ounce container whipped topping
1 cup mixed red, white and blue sprinkles
Instructions: Line the bottom and sides of an 8-inch square cake pan with two crisscrossed sheets of foil, leaving an overhang on each side. Place a layer of ice cream sandwiches into the bottom of the dish, breaking them as necessary to cover as much of the pan as possible. Scoop the strawberry ice cream onto the sandwiches, then spread evenly with a spatula until the sandwich layer is covered. Add the remaining ice cream sandwiches on top to form another layer. Top with the cookies and cream ice cream and spread evenly. Spread the whipped topping over the top like a frosting, then top with the sprinkles. Freeze for 1 hour. Remove the cake from the freezer, then carefully remove the cake from the dish and peel off any foil that has stuck to the bottom and sides. Slice and serve. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 30573,"Scallion and Mozzarella Cornbread Vegetable oil cooking spray 2 (8.5-ounce) boxes cornbread mix (recommended: Jiffy) 1/2 cup buttermilk, at room temperature 3 tablespoons unsalted butter, melted 2 eggs, at room temperature 10 large pimiento-stuffed green olives, coarsely chopped to yield 1/2 cup 5 scallions, light green and white parts only, finely chopped to yield 1/2 cup 1 cup grated mozzarella Instructions: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Liberally spray an 8-by-8-inch glass baking dish with vegetable oil cooking spray. Set aside. In a medium bowl, mix together the cornbread mix, buttermilk, melted butter, eggs, olives, scallions, and cheese until the mixture forms a thick, lumpy batter. Using a spatula spread the batter into the prepared baking dish. Bake until golden brown, 25 to 30 minutes. Allow the cornbread to cool in the pan for 15 minutes. Cut into 1 1/2-inch squares and serve. Cook's Note: To remove the cooked cornbread easily from the baking dish, first line the bottom and sides with 2 pieces of parchment paper, each 7 inches wide and 15 inches long, allowing the excess parchment paper to overhang the sides. When cooked and cooled, use the excess parchment paper as handles to remove the cornbread from the pan. Peel away the parchment paper and cut into squares. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 30574,"Cinna-Nut Hot Chocolate 1/2 cup Smucker's? Chocolate Sundae Syrups Ice Cream Topping 1/2 cup Jif? Creamy Peanut Butter Ground cinnamon to taste 4 cups milk Marshmallows or whipped cream Instructions: WHISK chocolate topping, peanut butter, cinnamon and milk in a 2-quart saucepan over medium heat, until the chocolate milk begins to steam and mixture is well blended. REMOVE from heat. Ladle the hot chocolate into serving cups. Top with marshmallows or whipped cream. Serve immediately. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 30575,"Chocolate and Fruit Pizza with Bittersweet Chocolate Sauce Chocolate Pizza Dough, recipe follows 1 cup mascarpone, at room temperature 2 tablespoons honey 1 tablespoon orange flavored liqueur (recommended: Grand Marnier) or orange juice 2 cups heavy cream 1 pound bittersweet chocolate 1 tablespoon vegetable oil 2 kiwi fruit, peeled and sliced 1 pint strawberries, wiped clean, hulled and sliced Confectioners' sugar, garnish Mint sprigs, for garnish 1 cup warm water, about 110 degrees F 1 (1/4-ounce) envelope active dry yeast 2 tablespoons sugar 1 tablespoon plus 1 1/2 teaspoons vegetable oil 3 cups bleached all-purpose flour 3 tablespoons unsweetened cocoa powder Instructions: Place a baking stone on the lower rack of the oven and preheat the oven to 475 degrees F. Remove the dough from the bowl and punch down on a lightly floured surface. Let rest for 10 minutes. In a small bowl, beat together the mascarpone, honey, and orange flavored liqueur. Set aside. In a small saucepan, scald the cream. Place the chocolate in a large bowl and add the hot cream. Let sit for 2 minutes. Add the oil and whisk until smooth. Let cool until almost room temperature and a pouring consistency. Shape the dough into a 14-inch round. Lightly dust a baker's peel with flour. Place the dough on the peel. Slide from the peel onto the hot baking stone and cook until the crust is set, 8 to 10 minutes. (Alternatively, place the dough on a lightly oiled large baking sheet and bake.) Place the baked crust on a large cutting board or work surface. Spread with the mascarpone mixture over the crust, and arrange the kiwi and strawberry slices in a decorative pattern over the mascarpone. Drizzle the warm chocolate sauce over the fruit and dust with the confectioners' sugar. Slice, garnish with the mint and serve immediately. In a large bowl, combine the water, yeast, sugar and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes. Add 1 1/2 cups of the flour, mixing by hand until it is all incorporated and the mixture is smooth. Add the cocoa and continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Use as directed. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 30576,"Pork with Rosemary Polenta 1 tablespoon dijon mustard 2 teaspoons balsamic vinegar 1 teaspoon chopped fresh rosemary, plus 1 small sprig Kosher salt and freshly ground pepper 1 large pork tenderloin (about 11/4 pounds) 2 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced 1/4 teaspoon red pepper flakes 1 bunch broccoli, cut into florets 11/2 cups skim milk 3/4 cup quick-cooking polenta Instructions: Preheat the oven to 375 degrees F. Combine the mustard, vinegar, chopped rosemary and 1/2 teaspoon each salt and pepper in a bowl; brush all over the pork. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes. Transfer the skillet to the oven and roast until a thermometer registers 145 degrees F, about 15 minutes. Transfer the pork to a cutting board and let rest. Wipe out the skillet. Add the remaining 1 tablespoon olive oil, the garlic and red pepper flakes; cook over medium heat, 2 minutes. Add the broccoli, 1/4 cup water and 1/4 teaspoon salt. Cover; cook 5 minutes. Bring 3 cups water, the milk, rosemary sprig and 1/4 teaspoon salt to a boil in a saucepan over medium heat; discard the rosemary. Whisk in the polenta and cook, whisking, until thickened, 3 to 5 minutes. Remove from the heat and stir in the parmesan. Slice the pork and serve with the broccoli and polenta. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 30577,"Popcorn Balls 1 recipe Perfect Popcorn, butter omitted, recipe follows 1/4 cup cocoa nibs 7 1/2 ounces light corn syrup, approximately 2/3 cup 7 ounces granulated sugar, approximately 1 cup 4 1/4 ounces molasses, approximately 1/3 cup 1/3 cup water 1 teaspoon kosher salt 1 teaspoon vanilla extract Unsalted butter, for shaping 3 tablespoons peanut oil 3 ounces popcorn kernels 1/2 teaspoon popcorn salt 3 tablespoons unsalted butter Instructions: Combine the popcorn and cocoa nibs in a very large mixing bowl. Make sure to remove any unpopped kernels. Combine the corn syrup, sugar, molasses, water, salt, and vanilla in a 3 1/2-quart saucepan and put it over medium heat. Cover and bring to boil, about 2 to 3 minutes. Remove the lid and clip on a candy thermometer. Continue to cook until the mixture reaches 250 degrees F. Take the pan off the heat, remove the candy thermometer and immediately pour the mixture over the popcorn. Stir to coat the popcorn evenly. Cool until the mixture can be handled safely, about 2 to 3 minutes. Using a large ice cream disher, scoop the popcorn mixture into 3-inch rounds onto a parchment lined half sheet pan, smoothing with buttered hands as needed. Cool completely. Wrap individually in plastic wrap or put them in an airtight container. Store for up to 2 days. Put the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife. Put the bowl over medium heat and shake constantly using tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes. Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl. Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 30578,"Grilled Marinated Beef Tenderloin with Peperonata 12 ounces beef tenderloin 2 ounces olive oil 1 pinch fresh thyme 1 pinch fresh rosemary 1 pinch fresh basil 1 whole clove chopped garlic 4 ounces red wine (cabernet sauvignon preferred) Salt and pepper, to taste 2 ounces extra virgin olive oil 1 whole clove chopped garlic 2 teaspoons balsamic vinegar 1 pinch red pepper flakes 1 teaspoon lemon juice 1 teaspoon fresh thyme 1 red pepper, sliced 1 green pepper, sliced 1 yellow pepper, sliced Instructions: Combine marinade ingredients and marinate beef for 2 to 4 hours refrigerated. Grill for 1 to 1 1/2 minutes on each side. Combine ingredients for peperonata and toss with the peppers. Marinate for 1 hour. Grill peppers for 1 to 2 minutes on each side. Do not overcook. Garnish beef with peppers. ","[Cabernet Sauvignon, Merlot, Syrah, Zinfandel]" 30579,"Vietnamese Rice-Noodle Salad 4 cloves garlic, finely chopped 1 cup chopped cilantro 1 jalapeno pepper, chopped 1 tablespoon honey 1/4 cup fresh lime juice 3 tablespoons fish sauce 1 teaspoon kosher salt 1 pound dried rice vermicelli 2 carrots, julienned 1 cucumber, halved, peeled, seeded and sliced into thin halfrounds 1/4 cup chopped fresh mint 1/2 cup finely shredded napa cabbage 1/4 cup chopped dryroasted nuts Instructions: Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 30580,"Healthy Red, White and Blue Frozen Pops 2 cups strawberries, hulled and roughly chopped 3 tablespoons coconut cream
2 tablespoon honey 1/2 cup unsweetened coconut milk
2 tablespoons lime juice 2 cups blueberries Instructions: Put six 3-to 4-ounce ice pop molds in the freezer for 30 minutes. Combine the strawberries and 1 tablespoon each coconut cream and honey in a blender. Puree until smooth. Pour into a liquid measuring cup and set aside. Rinse out the blender.
Combine coconut milk, 1 tablespoon each coconut cream and lime juice in the blender. Puree until smooth.
Evenly divide strawberry puree between the frozen pop molds. Carefully layer the coconut milk over the strawberry puree. Freeze for 30 minutes. Rinse out the blender. When you are ready to complete the frozen pops, combine the blueberries and the remaining 1 tablespoon each coconut cream, honey and lime juice in the blender. Puree until smooth (see Cook's Note).
Remove the frozen pop molds from the freezer and fill with the blueberry puree, and insert the frozen pop mold stick.
Freeze until set, at least 4 hours up to overnight. Let sit at room temperature for 5 minutes before unmolding and serving. ","[Bardolino, Chianti, Tempranillo, Garnacha]

" 30581,"Mint Julep Cucumber Salad 1 cup white wine vinegar 1 cup sugar 1/2 cup honey 3 tablespoons bourbon Kosher salt 4 Kirby cucumbers, thinly sliced into half moons 1 medium sweet onion, halved and thinly sliced 3 sprigs mint, leaves chopped Instructions: Combine the vinegar, sugar, honey, bourbon and 1 teaspoon salt in a saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar and salt. Set aside to cool. Combine the cucumbers and onion in a large bowl. Pour the vinegar mixture over the top and let marinate in the refrigerator until icy cold, 3 to 4 hours. When ready to serve, add the mint and toss to combine. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 30582,"The Best Pumpkin Bread Unsalted butter, for the pans 3 1/2 cups all-purpose flour, plus more for the pan (see Cook's Note) 3 cups sugar 1 cup vegetable oil 4 large eggs, lightly beaten One 15-ounce can pure pumpkin puree 2 teaspoons fine salt 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon ground nutmeg 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 2/3 cup water Instructions: Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined. Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 30583,"Waffle Maker Panini 2 tablespoons butter, softened 2 slices hearty bread
2 tablespoons store-bought pesto
2 slices mozzarella cheese 1 tomato, sliced
Instructions: Special equipment: a waffle maker Preheat a waffle maker to the regular setting according to the manufacturer's instructions. Butter each piece of bread on 1 side. Flip 1 piece and spread the non-buttered side with pesto. Top with the sliced mozzarella and tomatoes and lay the second piece of bread on top buttered-side up. Place on the waffle maker, close the lid and cook until melted and golden. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 30584,"Taco Hotdish 2 tablespoons canola or vegetable oil 1 bell pepper, chopped
1 jalapeno, seeded and chopped
1/2 yellow onion, chopped
Kosher salt
One 1-ounce packet taco seasoning
2 pounds ground beef
One 14-ounce can black beans, rinsed and drained
9 ounces corn kernels (frozen, canned or fresh)
3 cups mild salsa
One 9-ounce bag corn chips, such as Fritos
5 ounces queso fresco, crumbled
Chopped fresh cilantro, for serving
Sliced radishes, for serving
Lime wedges, for serving
Salsa verde, for serving
Instructions: Preheat the oven to 375 degrees F. In a large skillet, heat the oil over medium-high heat. Add the bell pepper, jalapeno, onion and a pinch of salt and cook until softened, 7 to 10 minutes. Add the taco seasoning and cook for another minute. Add the ground beef and cook, breaking it up with a spoon or spatula, until browned, 8 to 10 minutes. Stir in the beans, corn and mild salsa. Transfer to a casserole dish and cover with the corn chips. Bake until the casserole is heated through and the corn chips are lightly toasted, about 20 minutes. Top with the queso fresco, cilantro, radishes and a squeeze of lime. Serve with salsa verde. ","[Rioja, Tempranillo, Garnacha, Barbera]" 30585,"One Pot Arroz Con Pollo 8 ounces boneless chicken thighs, cut into large chunks 1 tablespoon chili powder
1 tablespoon cumin powder 1 tablespoon minced garlic 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon oregano
Kosher salt and ground black pepper 1 tablespoon olive oil 3 cups parboiled or regular rice
1/2 cup peas
1/2 cup tomato paste
2 links chorizo, diced
1 medium onion, chopped 1 medium bell pepper, chopped 1 bay leaf
1 seasoning packet, such as Goya 1 cup beer
4 cups chicken stock
Finely chopped cilantro, for garnish Instructions: Preheat the oven to 350 degrees F. Sprinkle the chicken with the chili powder, cumin, minced garlic, garlic powder, onion powder, oregano and some salt and pepper. Heat a large saucepan over medium-high heat. Once it's hot, add the olive oil and then place the chicken in the pan. Let it get a nice sear, about 4 minutes until golden brown, then flip the chicken and cook on the other side. Add the rice, peas, tomato paste, chorizo, onions, peppers, bay leaf and seasoning packet and cook for about 5 minutes. Add the beer and cook until the rice sucks it up. Add the chicken stock, stir the pot, cover with foil and place in the oven until fully cooked, about 20 minutes. Sprinkle with cilantro and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 30586,"Margarita Pops 1/2 cup tequila 6 lime all-fruit frozen pops (recommended: Froz Fruit) Margarita salt or kosher salt Instructions: Pour the tequila into a tall and narrow glass. Remove the frozen pops from their wrappers and submerge them 1 by 1 in the glass of tequila, tilting the glass to completely moisten the entire pop. Press the side of the pop into the sauce. Serve immediately. ","[Tequila, Sauvignon Blanc, Pinot Grigio]" 30587,"Mom's Harvest Apple Pie 3 large Granny Smith apples, peeled, cored, and sliced 1 orange, zested 1 cup fresh cranberries 1/3 cup raisins 1/4 cup walnuts, chopped 1/4 cup all-purpose flour 1/2 cup brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Pie crust dough, enough for top and bottom (from your own favorite recipe) 1/4 cup half-and-half Sugar, for sprinkling Instructions: Preheat the oven to 400 degrees F. In a large bowl, combine the sliced apples, orange zest, cranberries, raisins, walnuts, flour, brown sugar, cinnamon, and nutmeg and mix well. Roll out the bottom dough and place it into a 9-inch pan, leaving 1-inch of pie dough hanging over. Pour the pie filling into the crust. Roll out the top dough and cut it with a scalloped pastry wheel into 15 strips. Gently twist the strips 2 or 3 times, beginning with the longest ones, and place them on top of the pie, working outward and in various angles. Gently fold the bottom crust up over the edge of the pie and flute the edges with your fingertips. With a pastry brush, gently brush the half-and-half over the entire top crust and edges and then sprinkle generously with sugar. Bake until apples are cooked, about 45 to 50 minutes. (You can check the apples with a fork to make sure they are tender). Remove to a rack to cool. Serve warm or at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 30588,"Roast Leg of Lamb with Ragout of White Beans, Garbanzo Beans, Artichoke, Pancetta and Oven Dried Tomatoes 2 cups fresh bread crumbs 6 cloves finely chopped garlic 2 tablespoons chopped rosemary 2 tablespoons chopped parsley 3 tablespoons olive oil 3/4 tablespoons Dijon mustard Salt and freshly ground black pepper Leg of lamb (6 to 7 pounds), boned 1/2 pound white beans, soaked and cooked (reserve 1/3 cup cooking liquid) 1/2 pound garbanzo beans, soaked and cooked (reserved 1/3 cup cooking liquid) 4 artichoke hearts, quartered and simmered in white wine, onion and water (reserve 1/3 cup cooking liquid 2 tablespoons olive oil 2 shallots, finely sliced 1 large carrot, diced 1 stalk celery, diced 1/3 cup white bean cooking liquid 1/3 cup garbanzo bean cooking liquid 1/3 cup artichoke cooking liquid 3 cups chicken stock 2 tablespoons unsalted cold butter 1 tablespoon finely chopped fresh thyme 2 tablespoons finely chopped fresh parsley Salt and freshly ground pepper 1/4 pound pancetta, julienned, Sauteed until crisp 4 oven-dried tomatoes Instructions: For the Lamb: Preheat the oven to 475 degrees F. Combine the crumbs, garlic, herbs, olive oil and mustard in a small bowl. Season with salt and pepper. Place the lamb on a rack in a baking pan. Season the lamb with salt and pepper to taste. Spread half of mustard mixture on inside of lamb. Roll and secure with string. Sear lamb on all sides and bake in the oven for 15-20 minutes, until lightly golden. Reduce the heat to 350 degrees, remove the lamb and spread the remaining 1/2 of mustard mixture evenly over the top. Return to the oven and continue roasting until medium rare, about 1 1/4 hours. Let rest 10 minutes and slice thinly on the bias. For the Bean Ragout: Heat olive oil in a medium saucepan over medium heat. Add shallots, carrots and celery and sweat for 5 to 7 minutes. Increase heat to high and add the cooking liquids and chicken stock. Cook until reduced to 2 cups and strain. Place the beans and artichokes in the saucepan and add the stock. Cook until the liquid has reduced to 1/4 cup. Add the butter, thyme and parsley and season with salt and pepper to taste. Spoon the mixture onto a platter and top with the pancetta and tomatoes. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 30589,"Sweet and Sour Brisket One 3-pound beef brisket, first-cut or flat-half cut, trimmed of any excess fat 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons canola oil 1 medium onion, cut in 1/2, then thinly sliced into 1/2 moons 3 cloves garlic, chopped (about 1 tablespoon) One 15-ounce can tomato sauce, preferably no salt added 1/4 cup low-sodium chicken broth or water 3 tablespoons firmly packed dark brown sugar 1/3 cup plus 1 tablespoon cider vinegar 1/3 cup raisins 5 black peppercorns 1 allspice berry Instructions: Preheat the oven to 300 degrees F. Pat the brisket dry and sprinkle with the salt and pepper. Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or braising pot. Sear the brisket until it is browned, 4 to 5 minutes per side. Transfer the brisket to a plate. Add the remaining 1 tablespoon oil to the pot and cook the onion, stirring a few times, until softened, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomato sauce, broth, brown sugar, 1/3 cup of the vinegar, the raisins, peppercorns and allspice and stir to combine well. Bring the mixture to a boil, return the brisket and any accumulated juices to the pot, spoon some of the tomato-vinegar mixture over the brisket, cover tightly and transfer to the oven. Cook until the brisket is fork tender, 2 1/2 to 3 hours. Remove the brisket from the oven, transfer the meat to a cutting board and let rest for 10 to 20 minutes or, if serving later, cover and refrigerate the meat and sauce for several hours or overnight. When you are ready to serve, cut the meat against the grain into 1/4-inch-thick slices. Stir the remaining 1 tablespoon vinegar into the warm sauce. Return the sliced brisket to the sauce until heated through, then serve. Yield: 10 servings, serving size: 4-ounces brisket plus 3 tablespoons of sauce ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 30590,"Smoked Gouda Cheese Macaroni 6 cups water 1 teaspoon salt 1/8 teaspoon vegetable oil 1 pound ditalini or small elbow macaroni 2 tablespoons plus 1/2 teaspoon unsalted butter 2 tablespoons bleached all-purpose flour 2 1/2 cups milk 1/4 teaspoon freshly ground white pepper 1/4 pound smoked Gouda cheese, grated Parsley Instructions: Preheat the oven to 375 degrees F. Put the water, 1/2 teaspoon of the salt, and the oil in a large, heavy saucepan over high heat and bring to a boil. Add the macaroni and cook, stirring occasionally, until tender, about 8 minutes. In a small, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly add the milk, whisking constantly. Add the remaining 1/2 teaspoon salt and the white pepper and continue whisking until the sauce is smooth and thick enough to coat the back of a wooden spoon, about 8 minutes. Remove the white sauce from the heat and stir in the cheese. Continue stirring until the cheese melts. Lightly grease a 6 1/2 by 10-inch casserole dish with the remaining 1/2 teaspoon butter. Combine the cheese sauce and macaroni in a large mixing bowl and mix well. Pour into the prepared casserole and bake until lightly golden on top, about 20 minutes. Remove from the oven and serve hot. Garnish with parsley. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 30591,"Chicken Long Rice 3-4 lb whole chicken 1/2 inch piece fresh ginger, peeled and sliced 1 tbsp salt 12 oz. bean thread noodles (sai fun or mung bean noodles) 2 tbsp vegetable oil 1 onion, sliced 1 tsp minced ginger 2 cloves garlic, crushed 3 tbsp soy sauce 6 stalks green onion, chopped Instructions: In a large stockpot, place chicken and enough water to cover. Add ginger and salt. Cover and cook over medium heat until chicken is tender, about 45 minutes to 1 hour. Allow chicken to cool in the broth, then remove from pot. Bone the meat and shred it, discarding the skin. Strain and reserve stock. Soak the bean thread noodles in warm water for 15 minutes. Drain. In a skillet, heat oil and saute onion, garlic and ginger until lightly browned. Add noodles and enough reserved chicken stock to cover. Add chicken and soy sauce and simmer until noodles are tender, about 5 minutes. Before serving, top with green onions. ","[Sauvignon Blanc, Pinot Grigio, Chianti, Tempranillo]" 30592,"Pastrami Burger 1 pound ground beef Kosher salt and freshly ground pepper 2 tablespoons vegetable oil
4 slices American cheese 12 ounces thinly sliced pastrami
4 seeded hamburger buns, split and toasted Shredded iceberg lettuce, thinly sliced onions and tomatoes, and Thousand Island dressing, for topping
Instructions: Form the beef into four 4-inch-wide patties (1/2 to 3/4 inch thick); season with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the burgers and cook until browned, 2 to 3 minutes. Flip and cook 1 minute, then top each burger with a slice of cheese and one-quarter of the pastrami. Cover and cook until the cheese melts and the pastrami is hot, about 2 more minutes for medium.
Serve the burgers on the buns with lettuce, onions, tomatoes and Thousand Island dressing. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 30593,"Seared Salmon with Baby Bok Choy and Spicy Ginger Sauce 1/2 cup soy sauce 3 tablespoons water 2 tablespoons rice wine vinegar 1 1/2 tablespoons freshly squeezed lime juice 1/2-inch knob fresh ginger, peeled and grated (about 1 tablespoon ) 1 serrano cl, stemmed and sliced (with seeds) 1 scallion, (green and white) thinly sliced 8 baby choy, halved, or 3 medium bok choy, quartered, about 1 pound, well rinsed 4 (5 to 6 ounce) salmon fillets, skinned Kosher salt freshly ground black pepper Instructions: For the sauce: Whisk together the soy sauce, water, vinegar, lime juice, ginger, serrano and scallion in a small bowl and set aside. Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Put the bok choy in a bamboo or collapsible steamer and cover. Set the steamer over the water, cover, and cook until just tender, about 3 minutes for baby bok choy, 4 minutes for medium bok choy. Meanwhile, heat a large nonstick skillet over high heat. Season the salmon with the salt and pepper, lay the fish rounded side down in the pan and cook until golden and crisp on 1 side, about 2 minutes. Reduce the heat to medium, turn and cook the fish on the remaining side to the desired degree of doneness, about 6 to 7 minutes for medium-rare, 8 to 9 minutes for medium, and 11 to 12 minutes for fish cooked through. Divide the salmon and bok choy among 4 plates and serve each drizzled with 2 to 3 tablespoons of the sauce. Pass extra sauce at the table. Store leftover sauce in airtight container in refrigerator for 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30594,"Cuban Mojito 16 mint leaves 2 limes, sliced into eighths 8 teaspoons sugar 1 liter seltzer water 4 ounces white rum (optional) Instructions: In 4 highball glasses, add 4 mint leaves, 4 pieces of lime, and 2 teaspoons sugar to each glass. Muddle in the bottom of the glass using a muddler or a wooden spoon. Add ice to each glass, top with the seltzer water, and stir. Add 1-ounce rum to each glass, if desired. ","[Rum, Cuba Libre, Mojito]" 30595,"Peach French Toast Bake Nonstick cooking spray 1 large whole-wheat baguette (about 8 ounces) 4 whole eggs 4 egg whites 1 cup low fat milk 1 teaspoon vanilla extract 5 cups sliced peaches, fresh or frozen 1/2 lemon, juiced about 1 1/2 tablespoons 3 tablespoons brown sugar 1/4 teaspoon ground cinnamon Instructions: Spray a 9 by 13-inch baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight. Preheat the oven to 350 degrees F. Uncover and bake for 40 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 30596,"Red Velvet Snow Balls 1 1/2 cups all-purpose flour 1 cup granulated sugar
2 tablespoons cocoa powder
2 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup buttermilk, at room temperature
1/2 cup coconut oil, melted
2 teaspoons pure vanilla extract
2 teaspoons apple cider vinegar
1 teaspoon red gel or 1 tablespoon red liquid food coloring
1 large egg, at room temperature
1 1/2 cups powdered sugar 4 tablespoons cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature 1 1/2 tablespoons heavy cream or buttermilk
Pinch kosher salt
3/4 teaspoon vanilla bean paste or vanilla extract One and a half 1/4-ounce packets unflavored gelatin powder (about 10 grams, 3 3/4 teaspoons)
1/2 cup granulated sugar
1/3 cup light corn syrup
Pinch kosher salt
Nonstick cooking spray, for the spatula 6 ounces sweetened shredded coconut Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup cupcake tin with liners and set aside. Whisk the flour, granulated sugar, cocoa powder, baking powder and salt together in a medium bowl. Mix the buttermilk, coconut oil, vanilla, apple cider vinegar, food coloring and egg in a large bowl. Fold the flour mixture into the buttermilk mixture in two batches until well combined.
Pour about 1/4 cup batter into each cupcake liner and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Let cool in the tin on a rack for 10 minutes, then remove the cupcakes to the rack to cool completely, about 1 hour. For the filling: Beat together the powdered sugar, cream cheese, butter, cream and salt in a stand mixer fitted with a paddle attachment on low speed until smooth, then turn up to high speed and beat until lightened, a few minutes. Transfer to a piping bag fitted with a 1/2-inch tip. Remove the cupcake liners from the cupcakes, then turn them upside down and place them on a parchment-lined sheet pan. Use an apple corer to extract the centers, then fill the centers with the filling. Set aside. For the marshmallow: Combine the vanilla and 1/4 cup water in a stand mixer fitted with a whisk attachment. Sprinkle the gelatin over the liquid. Meanwhile, stir together the granulated sugar, corn syrup, salt and 1/4 cup water in a small saucepan. Clip on a candy thermometer. Heat the mixture over medium-high heat until it reaches 240 degrees F, then immediately remove it from the heat and bring it over to the mixer.
Turn the mixer on low speed and drizzle the sugar mixture in a slow and steady stream down the side of the bowl. Once you have added the entire mixture, gradually increase the speed to high and let it mix until lukewarm and fluffy, 7 to 10 minutes. While the mixer is running, grease a rubber spatula with cooking spray and keep it near the mixer; also prepare a large piping bag fitted with a 5/8-inch round tip. Scrape the marshmallow mixture into the piping bag and secure the end with a twist tie. For the assembly: Pour the shredded coconut onto a wide plate. Working with a couple of cupcakes at a time, pipe a big blob of marshmallow on top of the cupcakes and use an offset spatula to spread it evenly around the sides. (You want to work with just a few at a time, because the marshmallow firms up quickly!) Cover with coconut. Let set 15 minutes, then enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30597,"Applesauce Granita with Maple Yogurt 2 cups unsweetened applesauce 1 teaspoon lemon juice 1/2 cup plain regular fat free yogurt (not Greek-style) 1 tablespoon good quality maple syrup 1/2 teaspoon ground cinnamon Instructions: For the Granita: In a shallow 8-inch square pan, stir the applesauce and lemon juice together and spread the mixture evenly in the pan. Place the pan in the freezer for at least 1 hour. For the Sauce: In a bowl, combine the yogurt, maple syrup, and cinnamon. Chill the sauce until ready to serve. Remove the granita from the freezer. With a fork, scrape the surface of the granita to gently fluff it up. Serve immediately, in dessert glasses or dishes, drizzled with yogurt sauce. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 30598,"Grilled Pork Chops with Roasted Apples and Steamed Brussels Sprouts in Caramelized Onions 4 (1 1/2-inch) thick pork chops 1 tablespoon salt 1 tablespoon onion powder 1 tablespoon garlic powder 1 teaspoon black pepper 1 teaspoon ground coriander 1/4 cup olive oil 1 tablespoon sesame seed oil 1 tablespoon dried herbs (blend of dried and ground oregano, thyme, rosemary, black pepper, and basil, recommended: Daddy's) 4 Granny Smith apples, quartered 1 1/2 sticks butter, melted and slightly browned 1/4 cup ground cinnamon 2 tablespoons ground nutmeg 1/4 cup brown sugar 2 1/2 pounds Brussels sprouts 3 cups water 3 tablespoons olive oil 1 large onion, sliced thin 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon dried herbs (blend of dried and ground oregano, thyme, rosemary, black pepper, and basil, recommended: Daddy's) 1 teaspoon paprika 2 chicken bullion cubes salt and pepper Instructions: Pork Chops: Wash and season the chops with salt, onion powder, garlic powder, black pepper, coriander, olive oil, sesame seed oil, and dried herbs. Marinate in the refrigerator for a minimum of 2 hours or up to 24 hours. Preheat a grill or grill pan to medium high. Preheat oven to 375 degrees F. Remove chops from marinade and place on the preheated grill. Grill chops on both sides for about 2 minutes each side. Transfer to an ovenproof dish and place in the oven until done. Set aside and keep warm. Apples: Raise oven to 400 degrees F. Place the apples in a large bowl and add half of the butter, cinnamon, nutmeg, and brown sugar. Mix well and let sit for 20 minutes. Place apples on a greased baking sheet and pour the remaining butter over the apples. Put in the oven and roast until caramelized and fork tender. When serving, pour the juices over the apples. Brussels Sprouts: Cut ends off Brussels sprouts and wash them. In a pasta pot with insert bring the water to a boil. Add Brussels sprouts, cover, and steam for 7 minutes. Drain. Heat a skillet over medium-high heat and add the olive oil. Add the onions and saute until caramelized. Add the Brussels sprouts, onion powder, garlic powder, dried herbs, paprika, and bouillon cubes, crushing the cubes to combine with the onion mixture. Saute Brussels sprouts until browned. Lower heat, cover and simmer until Brussels sprouts are fork tender. Serve with pork chops and apples. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Barbera]" 30599,"My Spring Harvest Salad with Pasta 8 to 12 ounces of pasta, cooked and cooled 4 ounces snow peas 2 big broccoli tops 1 1/2 cups fresh pineapple, cubed 1 large Vidalia onion, sliced 2 ribs celery, diced 1/4 cup green onion, chopped A few snips of fresh chives 1 clove garlic, chopped Salad dressing 1/3 cup olive oil 2 tablespoons white wine 1/2 clove garlic, chopped 1 teaspoon mustard Juice of 1/2 lemon Instructions: Steam snow peas and broccoli florets for about 4 minutes. Mix all ingredients together and add dressing. Chill and serve. Mix ingredients, toss with salad, add salt to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 30600,"Chocolate Raspberry Cake 12 eggs, separated 1 cup sugar 1/3 cup cocoa, sifted 1 cup raspberry jam 4 cups fresh raspberries, some reserved for garnish 2 cups 35-percent whipping cream 1 1/2 cups chopped dark chocolate 1/4 cup soft butter 5 egg whites 1/4 cup sugar Chocolate shavings, for garnish Powdered (confectioners') sugar, for garnish Instructions: For the chocolate cake batter: Preheat the oven at 350 degrees F. Butter 2 (9-inch round by 2-inch deep cake pans), and line the bottom with a round of parchment paper. Beat the 12 egg yolks with the sugar until thick and pale, about 3 minutes using a hand or stand mixer. Sift and fold in the cocoa using a spatula. Beat the egg whites until firm peaks form. Slowly add the egg whites to the chocolate mixture in 3 increments. Divide the batter evenly between the pans lined with parchment paper and bake in the middle of the oven for 20 minutes, or until it springs back with the touch of your fingers. Let cool slightly and unmold. Cool completely. For the raspberry filling: In a small saucepan, melt the raspberry jam, transfer to a bowl and add the fresh raspberries. Stir delicately to coat the raspberries with the jam. Keep aside. For the chocolate mousse: In a saucepan, bring the cream to a boil and remove from heat. Pour the hot cream on the chopped chocolate and let stand for 2 minutes. Whisk the ganache until smooth. Add the butter and let cool at room temperature for about 30 minutes. Beat the 5 egg whites to soft peaks. Add the sugar and continue beating until firm peaks form. Slowly add the meringue in 3 increments to the chocolate ganache. Keep the mixture in the refrigerator for 1 hour. To assemble the cake: Remove the parchment paper from the cake and invert one layer onto a plate. Spread half of the chocolate mousse and garnish with the reserved raspberry mixture. Place the second cake layer on top. Spread the remaining mousse and garnish with fresh raspberries. Top with chocolate shavings and sprinkle with powdered sugar. ","[Merlot, Pinotage, Tempranillo, GSM Blend]

" 30601,"Slow-Cooker Chicken Gumbo 1 pound boneless skinless chicken breasts, cut into 2-inch pieces One 10-ounce package frozen okra, thawed 2 links andouille sausage, diced 1 cup chopped onions 2 celery stalks, chopped 1 green bell pepper, seeded and chopped 1 teaspoon dried thyme 1 teaspoon dried oregano 1/2 teaspoon salt 2 bay leaves 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon mustard powder 1/4 teaspoon cayenne pepper 1/4 teaspoon ground black pepper 2 cups reduced-sodium chicken broth 2 cups reduced-sodium tomato juice 2 cups cooked rice Instructions: In a slow-cooker, combine the chicken and all remaining ingredients except the rice. Mix well to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve over rice. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 30602,"Kay Queveda's cl con Queso with Crab 1 pound cream cheese, cubed 1/2 cup liquid from a jar pickled jalapeno chiles 4 to 6 pickled jalapeno chiles, stemmed and sliced into thin rounds 2 (14-ounce) can artichoke hearts in water, drained and quartered 8 ounces sour cream 1 pound fresh jumbo-lump crabmeat, picked over, or 3 (6-ounce) cans crabmeat, drained 1/2 cup grated Parmesan cheese Salt, to taste Freshly ground white pepper, to taste Toasted pita bread triangles or Tostaditas Instructions: In a medium heavy pan over low heat, combine the cream cheese, jalapeno liquid, and pickled jalapenos and cook, stirring occasionally, until the cheese has just melted. Stir in the artichoke hearts and sour cream and continue to cook, stirring often, until the mixture is hot. Stir in the crabmeat and Parmesan cheese, add salt and freshly ground pepper to taste, and cook until the mixture just simmers (do not boil). Transfer to a chafing dish over a warming burner and serve with toasted pita bread triangles. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30603,"File Gumbo 4 (3-pound) chickens, cut into small chunks Vegetable oil 1 cup all purposes flour 1 cup butter 2 red, green, and yellow bell peppers, chopped 1 large yellow onion, chopped 1 1/2 tablespoons minced garlic 3 tablespoons chopped parsley leaves 5 teaspoons salt 2 teaspoons black pepper 1 teaspoon cayenne pepper 5 bay leaves 2 1/2 teaspoons dried thyme 3 1/2 quarts water 2 links andouille sausage, cut into 1/4-inch half circles 3/4 pound ham, cut into 1/4-inch chunks 1 pound small shrimp, cleaned and deveined 1/2 pound okra 5 tablespoons file powder Instructions: Heat some vegetable oil in a large stockpot over medium-high heat and cook the chicken in batches until it is golden brown. Remove with a slotted spoon and set aside. Add the flour to the chicken juices and stir continuously. Add the butter and cook the roux until it is brown. Add the peppers, onion, garlic, parsley, salt, pepper, cayenne, bay leaves, thyme, and 1 quart of water. Stir well and bring to a boil. When the vegetables are soft, put the chicken back into the pot and add the remaining water. In a skillet over medium heat, cook the sausage and ham until they are browned. Add them to the pot along with the shrimp and stir well. Let the gumbo simmer for 1 hour, then add the okra. After 20 minutes, turn off the heat. Ladle a couple of cups of the liquid into a mixing bowl. Add the file powder and whisk until well blended. Pour back into the stock pot and mix well. It's ready to serve! ","[Cabernet Sauvignon, Merlot, Malbec, Pinotage]" 30604,"Wild Rice and Goat Cheese Dressing 2 cups wild rice 6 cups water 3/4 pound Spanish-style chorizo, diced, see Cook's note* 5 tablespoons unsalted butter, plus extra for greasing the dish 1 cup Spanish onion, diced 1/2 cup diced carrots 1/2 cup diced celery 3 cloves garlic, finely chopped 2 tablespoons fresh thyme, chopped 1 (day-old) loaf country-style bread, cubed 2 to 4 cups homemade chicken stock 12 ounces goat cheese 1/2 cup fresh flat-leaf parsley, chopped Freshly ground black pepper Kosher salt Instructions: Preheat the oven to 375 degrees F. Combine the rice, water and 1 tablespoon of salt in a large saucepan, bring to a boil over high heat and cook until the grains open all the way, about 1 hour, 15 minutes to 1 hour, 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, place in a large bowl and set aside. Heat the butter in a large high-sided saute pan over medium-high heat. Add the chorizo, onions, carrots and celery and cook until soft. Add the garlic and thyme and cook for 1 minute. Add the onion mixture, bread, goat cheese, parsley and 2 cups of the chicken stock to the rice. Mix to combine. The mixture should be quite wet; add more stock, if needed. Season with salt and pepper to taste. Transfer the mixture to a large buttered baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes. Remove from the oven and let rest 10 minutes before serving. *Cook's note: We recommend to order from D'Artagnan because it's not raw or totally cured and cooked...it's kind of in between. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 30605,"Beet and Apple Salad 1 pound uncooked beets peeled and grated 1 pound Granny Smith apples peeled and grated 1/2 pound celery root, peeled and grated 2 scallions, diced 4 ounces apple juice 2 ounces sherry vinegar 4 ounces olive oil 2 bunches picked watercress Salt and pepper Instructions: Mix beets, apples, celery root and scallions together. Season with salt and pepper and set aside. Whisk together apple juice, vinegar and whisk in olive oil slowly. Pour mixture over beets cover tightly and refrigerate for 3 hours. Romove from refrigerator, toss in watercress and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 30606,"Steamed Asparagus in Paper Bag 1 pound medium asparagus, tough ends trimmed Extra-virgin olive oil Sea salt and cracked black pepper 1/2 lemon, sliced paper thin 1 bay leaf Instructions: Preheat the oven to 350 degrees F and arrange an oven rack in the middle of the oven. Get yourself a paper bag large enough to hold the asparagus comfortable. Throw the asparagus in there and drizzle the outside of the bag with olive oil to keep the bag from burning. Sprinkle the asparagus with the salt and cracked pepper and toss in the lemon slices and bay leaf. Close the bag, folding it over several times and creasing the folds well to hold the steam in. Put the pan on a baking sheet, drizzle it with more olive oil, stick it in the oven, and bake for 20 minutes. Take the baking sheet out of the oven and set it on top of the stove. Set a serving plate next to the stove. Using a kitchen towel or a pair of kitchen tongs, raise the bag over the plate, open the bag, and slide the asparagus out onto the plate. Drizzle with a little more olive oil and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30607,"Slow-Cooker Pulled Pork Sandwiches 3 tablespoons light brown sugar 2 teaspoons hot paprika 1 teaspoon mustard powder 1/2 teaspoon ground cumin Kosher salt and freshly ground pepper 1 3-to-4-pound boneless pork shoulder, trimmed of excess fat 2 teaspoons vegetable oil 1/2 cup apple cider vinegar, plus more to taste 3 tablespoons tomato paste 6 potato buns Barbecue sauce and prepared coleslaw, for serving Instructions: Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork. Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours. Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 30608,"Friendship Butterflies Friendship Butterflies Instructions: Friendship Butterflies ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 30609,"Sunny's Apple Cider Donut Pudding 8 apple cider, pumpkin spice or plain cake donuts, sliced in half horizontally 2/3 cup dried cranberries
2 cups orange juice 8 tablespoons (1 stick) unsalted butter 1 cup chopped pecans
1 tablespoon all-purpose flour
1/2 teaspoon kosher salt
Zest of 1 lemon plus 2 tablespoons lemon juice 1/3 cup plus 2 tablespoons dark brown sugar
1/3 cup granulated sugar
2 large egg yolks
1/2 teaspoon pumpkin pie spice
1/4 teaspoon vanilla extract
1 cup heavy cream
2 pints vanilla ice cream, for serving Instructions: Place the donuts cut-side up on a baking sheet. Turn the oven to 350 degrees F and while it's preheating, place the baking sheet with the donuts inside to toast, flipping once after about 10 minutes. Continue to cook until lightly toasted on both sides, another 5 minutes. Remove the baking sheet and continue to preheat the oven. Meanwhile, in a small saucepan over medium-high heat, add the cranberries and 1 cup of the orange juice. Bring to a simmer and cook until the cranberries are plump, 10 to 15 minutes (the orange juice will reduce; that's just fine). Set aside. Cube 7 tablespoons of the butter. In a large bowl, add the pecans, flour, salt, lemon zest, 2 tablespoons of the brown sugar and the cubed butter. Using a pastry cutter or your fingertips, mix everything together until crumbly. Refrigerate until ready to bake. In a separate large bowl, whisk together the granulated sugar and egg yolks until well incorporated, less gritty and slightly lighter yellow in color. Add the pumpkin pie spice, vanilla extract and remaining 1/3 cup brown sugar and whisk until everything is well blended. Slowly add the heavy cream while continuing to whisk, then whisk in the lemon juice and remaining 1 cup orange juice. Slowly add the simmered cranberries and orange juice. Butter the bottom and sides of an 8-by-8-inch casserole dish with the remaining tablespoon of butter. Break the donuts into large chunks and add to the casserole dish. Pour half of the custard mixture over top, making sure to nestle the cranberries in the nooks and crannies. Press everything down into the custard and allow it to soak for 10 minutes. Pour the remaining custard over top. Remove the topping from the refrigerator and sprinkle evenly over the top. Bake until golden brown and bubbly around the edges, 35 to 40 minutes. Let sit 15 minutes before serving warm with a scoop of vanilla ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 30610,"Orzo with Thyme and Lemon Zest 1 1/2 cups chicken stock or broth 2 cups water Pinch dried red pepper flakes 1 garlic clove, minced or pressed 3/4 cup orzo 1/2 lemon, zested 2 tablespoons fresh chopped thyme leaves Salt Instructions: In a medium saucepan, add the stock, water, pepper flakes, and garlic and bring to a boil over high heat. Stir in the orzo, lower the heat, and simmer until most of the liquid has been absorbed, stirring occasionally, about 10 minutes. Remove from the heat, and stir in lemon zest and thyme leaves. Season with salt, to taste, and transfer to a serving bowl. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 30611,"Coconut Layer Cake 2 1/2 cups sifted cake flour 1 tablespoon baking powder 1/4 teaspoon salt 1/4 pound (1 stick) butter 1 teaspoon vanilla extract 1 1/2 cups sugar 2 eggs 1 cup milk 1 large orange, zest finely grated A few spoonfuls melted, strained apricot preserves Fluffy White Icing, recipe follows 8 to 10 ounces (3 to 4 cups) grated, toasted coconut, see note
4 egg whites 1/4 cup light corn syrup 2 tablespoons water 2 1/2 cups confectioners' sugar Pinch salt 1 teaspoon vanilla extract 1/4 teaspoon almond extra Instructions: Preheat the oven to 375 degrees F.
Adjust the rack to the center of the oven. Butter 2 (9-inch) round layer-cake pans. Line the bottoms with parchment paper. Butter the paper and dust all over lightly with flour. Set aside.
Sift together the flour, baking powder, and salt and set aside. In large bowl of electric mixer, beat the butter to soften a bit. Add the vanilla and sugar and beat for a few minutes. Add the eggs and milk and beat until smooth. On the lowest speed, add the dry ingredients in 3 additions, scraping the bowl with a rubber spatula as necessary, and beating only until smooth after each addition. Remove from the mixer and stir in the orange rind.
Divide the batter between the prepared pans. Tilt and shake the pans gently to level the batter. Bake for 25 to 30 minutes, or until the cakes come away from the sides of the pans and tops spring back when lightly touched.
Remove from the oven. Let stand for about 5 minutes. Cover with racks or cookie sheets and invert. Remove pans and papers. Cover with racks and invert again to cool right side up.
When the layers have cooled completely, place 4 strips of waxed paper or baking parchment around a cake plate, and place 1 layer on the plate, upside down. Spread with a thin layer of smooth preserves, reserving some for the second layer.
Make the Fluffy White Icing.
Spread 1/3 of the icing on the bottom layer. Sprinkle with 1/3 of the coconut. Put on the second layer, right side up, so that the 2 cake bottoms meet in the middle. Spread the top with the remaining apricot preserves. Use another 1/3 of the icing to ice around the sides of the cake. Use the remaining 1/3 of the icing to ice the top of the cake. Quickly spread with a long, narrow metal spatula to smooth the top and sides.
With the palm of your hand, press another 1/3 of the coconut onto the sides and sprinkle the remaining coconut evenly over the top. Remove the paper strips, pulling each 1 out by a narrow end. Mix all of the ingredients except for the vanilla and almond extracts in the top of a large double boiler; it must have at least an 8 to 10-cup capacity. Place over hot water on moderate heat. Beat with an electric mixer at high speed for 5 to 6 minutes, until the mixture stands in peaks when the beaters are lifted.
Immediately, in order to stop the cooking, transfer to a the large bowl of an electric mixer. Add the vanilla and almond extracts and beat at high speed for about 5 minutes more, scraping the sides and bottom of the bowl almost continuously with a rubber spatula, until the mixture is smooth and very thick. Use immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 30612,"Medieval Roasted Chicken 1 roaster chicken 2 cups water 1/2 cup paprika 1/2 cup granulated garlic 2 cups lemon juice 1/2 cup lemon pepper 1/4 cup Italian spice 2 teaspoons salt Instructions: Preheat the oven to 325 degrees F. Combine all ingredients together to prepare the marinade. Dip the whole chicken in the marinade. Cover chicken completely with marinade. Let sit for 4 to 5 minutes. Place chicken on a sheet pan. Cook for 50 minutes uncovered, or until the chicken is cooked through and the juices run clear. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30613,"Glenn's Diner - Crab Cakes