Combine the milk and orange zest in a medium stainless steel saucepan over medium heat and bring almost to a boil. Remove from the heat. Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula. With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!) Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31889,"Antipasto Pie 1 (12-inch) round or oval, crusty, chewy bread, such as Tuscan-style or a sesame semolina 1 (14 to 16-ounce) jar giardiniera*, drained 1/2 pound thinly sliced sharp provolone 1 (14 to 16-ounce) jar roasted red peppers, or 2 fresh roasted red bell peppers, see note 1 (14-ounce) can quartered artichoke hearts in water, drained 1 (12-ounce) bag mixed salad greens, any variety 1/2 cup (a couple of handfuls) fresh Italian flat leaf parsley leaves 15 to 20 leaves fresh basil, torn 1/3 pound sliced Genoa salami 1/3 pound sliced sweet soppressata 1/3 pound sliced cappacola (hot cured pork shoulder) 1/4 red onion, thinly sliced 1 vine-ripe tomato, thinly sliced Extra-virgin olive oil, for drizzling Coarse salt and pepper 8 hot or sweet pickled cherry peppers Instructions: 8 (8,10 or 12-inch) bamboo party skewers Serving suggestions: green and black olives, herb flavored potato chips

• Giardiniera is a Italian pickled salad of cauliflower, hot peppers and carrot found in International Foods aisle of market Cut the top off of a large round or oval bread and hollow it out leaving a half inch rim and bottom to your bread. The loaf should resemble a bowl or deep pie shell. Pulse the giardiniera in a food processor into a coarse relish. Spread and press relish into the bottom of your bread shell in an even layer. Top relish with a layer of provolone slices, red pepper pieces, and artichoke hearts. Press ingredients down as you work to make room in your shell for as much antipasto as possible. Combine mixed greens, parsley, and basil in a bowl. Add a thin layer of greens on top of artichokes, and drizzle with oil. Layer in meats and remaining cheese. Top with a few more greens, onion and tomato slices, and another drizzle of oil. Season the top of filled shell with salt and pepper. Bag up remaining unused greens and herbs for tomorrow night's salad. Replace top of bread and wrap your GIANT, drip-less antipasto stuffed pie for travel. When you are ready to serve, spear hot or sweet cherry peppers on 10 or 12-inch bamboo skewers and space eight skewers equidistant around the bread. Cut bread into wedges, like a pie, and serve with olives and fancy potato chips. Note: to roast peppers, split each red bell pepper down the center and gut them by scooping out seeds with a tug using your cupped hand. Place peppers skin-side-up under broiler preheated to high. Leave oven door ajar for steam to escape and blacken peppers entirely. Place charred peppers into a paper bag and roll the bag up tightly. Let stand 5 minutes until peppers are cool enough to handle and peel off charred skins. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 31890,"Tiramisu Italiano 7 egg yolks 1/2 cup sugar 1/3 cup sweet marsala, plus 2 tablespoons 8 ounces mascarpone, softened to room temperature 1 cup heavy cream 1 cup brewed espresso coffee 1 ounce dark chocolate 1/4 cup rum 1 teaspoon natural vanilla extract 48 ladyfingers 1/4 cup unsweetened cocoa powder Instructions: Cream together egg yolks and sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup of the marsala and continue to whisk until mixture is thick and doubled in volume. This is basically a zabaglione. Remove from heat. Stir in the mascarpone until completely blended. In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture, to lighten. In a small saucepan, combine espresso, chocolate, rum, vanilla, and remaining 2 tablespoons marsala. Heat gently, and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes. Quickly dip each ladyfinger in the chilled coffee mixture and arrange in a single layer on a 9 by 13-inch glass baking pan. Do not soak the cookies or they will become too moist. Spread 1/2 the mascarpone cream evenly with a spatula on top of the dipped ladyfingers. Repeat with a second layer of dipped ladyfingers and remaining mascarpone cream. Sprinkle top with cocoa powder. Refrigerate for 2 hours before serving. ","[Barolo, Barbaresco, Chianti, Rioja]

" 31891,"Mashed White and Sweet Potatoes with Parsley Butter 3 pounds red or white potatoes, peeled and cut into large dice Kosher salt 2 bay leaves
3/4 cup heavy cream
1/2 cup sour cream
7 tablespoons salted butter
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
Freshly cracked black pepper
Two 15-ounce cans sweet potato puree, such as Farmer's Market Organic brand
1/4 cup fresh flat-leaf parsley, chopped
Instructions: Place the potatoes in a large stockpot and cover with water. Generously season the water with salt. Add the bay leaves and place over high heat. Cover, bring to a boil, lower the heat and simmer until the potatoes are tender enough to smash with a fork, 25 to 35 minutes. Drain the potatoes and discard the bay leaves. Return the potatoes to the pot and add the heavy cream, sour cream and 4 tablespoons of the butter. Smash with a potato masher until smooth. Add the thyme, nutmeg and 1/2 teaspoon each salt and pepper. Stir to combine. Place the sweet potato puree in a pot over medium-high heat. Cover and heat until warmed through, about 4 minutes. When ready to serve, mound a third of the white potatoes in the center of a serving bowl. Next, mound a third of the sweet potatoes on top of the white potatoes. Repeat this process, alternating between the vegetables, to make white and orange circles. Swirl together to create a marbled effect showing both colors. In a small pot, melt the remaining 3 tablespoons butter. Combine the butter and parsley. Pour over the potatoes and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 31892,"Broiled Chokes 8 whole artichokes Acidulated water: 6 cups water with juice of 4 lemons 1/4 cup olive oil 2 teaspoons kosher salt 1 teaspoon fresh ground pepper 1/2 bunch parsley 1/2 cup packed fresh basil 1/2 bunch fresh thyme 1/2 cup packed fresh oregano 1/2 orange, zested 1 whole dried arbol cl 1 teaspoon whole black pepper corns 2 cups canola oil 1 cup extra-virgin olive oil Instructions: Preheat oven to broil setting. Cut the top 1/4 off the choke and snap off the outer leaves until you reach pale green, soft leaves. Using a spoon, remove the hairy choke from the center and discard. Immediately plunge in acidulated water to avoid discoloration. Repeat with remaining artichokes. Drain the artichokes and spin to dry. Toss in a bowl with oil, and season with salt and pepper. Lay the chokes out on a sheet pan lined with foil and place on the lower rack of the oven, and broil for 5 to 6 minutes. Flip the artichokes and return to the oven for 3 minutes. Eat as they are or marinate in herb oil for up to 2 days. Herb oil: In a 1-quart mason jar, place all of the herbs, zest, cl, and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight. Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container. Yield: 2 cups ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 31893,"Potato Chorreada 1 1/2 pounds baby red new potatoes 2 tablespoons olive oil 1 chicken bouillon cube, crushed 1 (14-ounce) can diced tomatoes, drained 1 to 2 drops Worcestershire sauce 4 scallions, sliced lengthwise then crosswise into 1-inch strips 1/4 cup heavy cream 1 cup grated cheese such as Edam or Gouda Salt and freshly ground black pepper Instructions: Cover the potatoes in cold, salted water. Bring to a boil, reduce heat and simmer on medium-high heat for approximately 20 minutes or until tender in the center. In a separate skillet and on medium heat, heat the oil and gently cook the chicken bouillon cube, tomatoes, Worcestershire sauce and scallions for about 5 minutes. Add the cream, 1/2 cup cheese, salt and pepper and continue to cook until the cheese has melted. Set aside. Drain the potatoes and place them in a serving dish. Pour the tomato and scallion mixture over the potatoes. Top with remaining 1/2 cup cheese. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31894,"Sunny's Apple Fritters with Peanut Butter Caramel Sauce 2 Granny Smith or Golden Delicious apples, peeled, cored and chopped 1/4 cup brown sugar 2 tablespoons granulated sugar 1/2 teaspoon pumpkin pie spice 1/4 teaspoon allspice 2 to 3 scrapes of fresh nutmeg on a rasp 1 cup all-purpose flour Kosher salt 7 ounces beer (Coronita is the perfect size!) Peanut oil, for deep frying Peanut Butter Caramel Sauce, recipe follows 1/2 cup light brown sugar 1 stick butter 1/2 cup heavy cream, at room temperature 1/2 cup peanut butter Instructions: Mix the wet: In a bowl, stir together the apples, sugars, pumpkin pie spice, allspice and nutmeg. Set aside. Mix the dry: In a large bowl, add flour and a pinch of salt.
Pull it together: Make a well in the center of the bowl of the dry ingredients and whisk in the beer until combined. It should be slightly thicker than pancake batter. Gently fold in the apple mixture and let it rest 10 minutes at room temperature.
Fry the fritters: In a large pot, bring oil temperature to 360 degrees F, so when adding the fritters, the temperature rests at 350 degrees F. Once the oil is ready, using a small ice cream scoop or large tablespoon, gently drop the dough into the oil in batches. Fry until golden brown on both sides, flipping once, about 4 minutes total. Remove to a paper-towel-lined plate. Serve with Peanut Butter Caramel Sauce. Melt the sugar: In a saute pan over medium heat, add the brown sugar and allow it to melt while whisking. Melt the butter: Once melted, add the butter and continuously whisk while melting until everything is smooth.
Add the cream: Turn off the heat and slowly pour in the heavy cream while whisking until smooth. (Don't get hit with the splatter!)
Add the peanut butter: Add the peanut butter and turn the heat back on to low to help it melt into the caramel sauce while whisking for just under a minute. Remove from the heat, serve warm. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 31895,"Grandma Guarnaschelli's Lasagna Appetizer 1/2 cup extra-virgin olive oil 2 medium yellow onions, minced
8 large cloves garlic, minced
1 teaspoon red pepper flakes
Kosher salt
Two 28-ounce cans peeled whole tomatoes
1 bay leaf
Kosher salt 1 pound dried lasagna sheets
1 pound whole-milk mozzarella, shredded
1 pound Parmesan, finely grated
1 cup tightly packed fresh basil leaves
Balsamic vinegar, for drizzling
Chopped fresh Italian parsley, for topping
Instructions: For the tomato sauce: Heat the olive oil in a medium pot, then add the onions, garlic and red pepper flakes and season with salt. Cook, stirring occasionally, until golden. Add the tomatoes and bay leaf, bring to a simmer and simmer for 20 to 25 minutes. Season to taste, then discard the bay leaf. For the pasta: Preheat the oven to 350 degrees F. Bring a large pot of water to a rolling boil. Stir in a generous handful of salt and add the lasagna sheets. Cook, stirring so they don't stick together, until still very firm to the touch, about 4 minutes, then drain and rinse under cold water. Separate the sheets carefully so they don't stick together. Spoon a thin layer of the sauce in the bottom of an 8-inch square baking pan. Arrange a layer of the pasta sheets over the sauce. Sprinkle some of the mozzarella, Parmesan and basil leaves over the pasta, then add another layer of sauce. Repeat the layering process 2 more times, ending with pasta and cheese. Cover the baking pan tightly with aluminum foil and place in the center of the oven. Bake for 45 minutes, then raise the temperature of the oven to 450 degrees F and remove the aluminum foil. Bake until the top browns slightly, an additional 10 to 15 minutes. Let cool slightly, about 10 minutes, then cut into squares. Drizzle with the balsamic and top with chopped parsley. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 31896,"Mexican Street Corn 4 ears sweet corn, husks removed 2 tablespoons corn oil 1/2 cup Hidden Valley? Original Ranch? Dressing Kosher salt and freshly ground black pepper to taste 1 lime, quartered Grated Parmesan cheese for serving Special equipment: Grill Pan 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. Remove from grill and brush with Hidden Valley? Original Ranch? Dressing. Season with salt and pepper and top with Parmesan cheese. Serve with lime quarters to squeeze over corn. ","[Sauvignon Blanc, Vermentino, Tempranillo, Garnacha]" 31897,"Meatballs 1 tablespoon extra-virgin olive oil, plus 1/4 cup 1/2 cup grated onion 1 clove garlic, minced 1/2 cup diced day-old bread, soaked in milk 1 pound ground beef or lamb 1 egg 1 teaspoon fresh oregano 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 1/8 teaspoon ground cinnamon Pinch nutmeg Grated zest of 1 lemon Salt and freshly ground black pepper Flour, for dusting 12 lemon wedges Mint leaves Instructions: Heat 1 tablespoon of olive oil in a skillet set over medium heat. Cook the onion and garlic until softened but not browned. Let cool and transfer to a large mixing bowl. Squeeze the excess milk from the bread and add the bread to the bowl. Add the beef, egg, oregano, coriander, cumin, cinnamon, nutmeg, lemon zest, salt, and pepper. Mix by hand until smooth. Form into little meatballs, about 1 ounce each. Heat the remaining 1/4 cup oil in a large skillet over medium heat. Dust the meatballs in flour and shallow-fry them until golden brown. Transfer to paper towels to drain. To serve: Place on a platter and garnish with lemon wedges and torn mint leaves. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 31898,"Melon and Olive Mini Skewers with Black Pepper Honey 3/4 cup honey 2 teaspoons freshly ground coarse black pepper
4 sprigs fresh thyme
2 medium sprigs fresh rosemary
1/2 large or 1 small cantaloupe melon, seeded and peeled One 7-ounce can jumbo pitted green olives, rinsed and drained
One 8-ounce container bite-size fresh mozzarella balls (ciliegine), drained and patted dry
2 cups small fresh basil leaves
Instructions: For the honey: Stir together the honey, 1/4 cup water, the pepper, thyme and rosemary in a small saute pan over medium heat. Bring the mixture to a boil, then reduce the heat to low and simmer for about 8 minutes. Remove from the heat and set aside to cool slightly. Strain the honey into a small bowl and set aside while you assemble the skewers. For the skewers: Using a melon baller, scoop out 24 rounds from the peeled melon. Thread each skewer with a melon ball, basil leaf, mozzarella ball, another basil leaf and an olive. To serve, place the skewers on a platter and drizzle with the honey. ","[Prosecco, Sauvignon Blanc, Vermentino, Pinot Grigio]" 31899,"Quick Pickles 2 cups red wine vinegar 1 1/2 cups sugar 1/4 cup kosher salt 1 teaspoon mustard seeds 3/4 teaspoon coriander seeds 1/2 teaspoon celery seeds 1/4 teaspoon whole black peppercorns 2 cloves garlic, peeled and crushed 1 red Fresno cl, split in half 6 Kirby cucumbers (about 2 pounds) Instructions: In a saucepot, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, celery seeds, peppercorns, garlic, cl and 2 cups water and bring the mixture to a boil to dissolve the sugar and salt. Using a mandolin (or sharp knife), slice the cucumbers 1/4-inch thick and place in a large heat-safe bowl or container. Once the mixture boils, pour the liquid over the sliced cucumbers, making sure the cucumbers are submerged. Let the cucumbers sit in the liquid as it comes to room temperature, for about 20 minutes. Drain the pickles and reserve the liquid. Serve as is or fry em' up! To serve, add a little of the pickling juice right on top of the pickles. Cook's Notes: Reserve your pickling liquid to use on the pickles later or as a vinegary addition to sauces. The longer the pickles sit in the liquid the softer they become, so for me 20 minutes is perfect. This pickling liquid is great to pickle a variety of vegetables, try carrots, one of my favorites. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31900,"Hydrated Raisins 1 cup raisins Water, as needed 1/2 cup dark rum or flavored liqueur Instructions: Place the raisins in a mixing bowl or glass jar and add water so that it covers the raisins by at least 1/2-inch. Stir in the rum or flavored alcohol. Cover with plastic wrap and place in the refrigerator for 24 hours. It is even better to allow the raisins to hydrate for 2 to 3 days. They will become very plump as they absorb the liquid. You can keep them in the refrigerator for a few weeks. When you are ready to use them, strain the amount that you need through a fine-mesh sieve before adding them to the recipe. ","[Port, Sherry, Madeira, Moscato]" 31901,"Sausage-Stuffed Zucchini Boats 4 medium zucchini, cut in half lengthwise 1 tablespoon olive oil
8 ounces sweet loose Italian sausage
8 ounces hot loose Italian sausage
1 clove garlic, minced
1 small onion, chopped
2 medium vine-ripened tomatoes, chopped
Kosher salt and freshly ground black pepper
1/2 cup Parmesan, finely grated
1/2 cup mozzarella, shaved
1/4 cup breadcrumbs
2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 400 degrees F. With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside. In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes. In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine. Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 31902,"Tri Colore Salad 2 spears endive, washed, dried, and coarsely chopped 1 small head radicchio, washed, dried, and coarsely chopped About 1/3 pound baby arugula, washed, dried, and thinly chopped 1 teaspoon Dijon mustard 3 tablespoons red wine vinegar 3 tablespoon extra-virgin olive oil Salt and freshly ground pepper Shaved Parmesan Instructions: Combine all 3 lettuces in large bowl and season with salt and pepper, to taste. Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine. Top with some shavings of Parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 31903,"Crab Sauce 8 ounces cooked squid ink pasta 1 tablespoon dry white wine 2 tablespoons unsalted butter 1 cup White Sauce, recipe follows 12 ounces peeled deviant shrimp, Salt, cayenne pepper finely chopped or lump crabmeat, 2 Kirby cucumbers, seeded, finely chopped or lump crabmeat, 2 Kirby cucumbers, seeded, picked over cut into 1/4-inch dice 1 tablespoon tomato paste 2 tablespoons finely snipped chives Instructions: Saute shellfish in butter. Stir in tomato paste, dry white wine and evaporate liquid. Add white sauce, bring to a boil and season to taste with salt and pepper. Fold in cucumbers and chives and serve over ink pasta. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31904,"Braised and Glazed Carrots 1 pound carrots, peeled and cut in wedges 1 cup chicken broth, low sodium 3 tablespoons unsalted butter, divided 1 tablespoon brown sugar Instructions: Combine the carrots, chicken broth, and 1 tablespoon of butter. Simmer, covered, over medium heat until the carrots are tender and the liquid is cooked down. Add the remaining butter and brown sugar. Rotate the pan around to coat the carrots with the syrup. ","[Chardonnay, Riesling, Merlot]" 31905,"Latin Risotto 3 1/2 to 4 cups chicken stock or vegetable stock 2 tablespoons olive oil 1 onion, finely chopped 1 teaspoon salt 1/2 teaspoon freshly ground pepper 2 Poblano chilies, roasted, julienned 2 garlic cloves, minced 1 teaspoon ground cumin 1/4 teaspoon ground cinnamon 11/2 cups Arborio rice 1/2 cup dry white wine 1/2 cup grated Manchego cheese Instructions: Bring stock to boil. Reduce heat and keep warm. Heat oil in heavy large saucepan over medium high heat. Add onion and saute until translucent, about 5 minutes. Add 1 chili, garlic, cumin and cinnamon and stir 1 minute. Add rice and stir until coated with onion mixture. Add wine and stir until almost all liquid evaporates. Add 1 cup stock and stir until almost all liquid evaporates. Continue adding stock and stirring until rice is tender but still firm to bite and mixture is creamy, about 20 minutes. Remove from heat. Add 1/4 cup cheese and stir until melted. Spoon risotto into bowls. Top with remaining chili and cheese. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 31906,"Chorizo and Cornbread Stuffing 1 pound fresh Mexican chorizo 1 medium white onion, finely chopped 1 medium carrot, finely chopped 1 celery stalk, finely chopped 3 garlic cloves, finely chopped 2 cups coarsely crumbled cornbread 1/4 cup chopped fresh cilantro, plus more for garnish (optional) 1/2 cup chicken stock (low-sodium store-bought is fine) 1 tablespoon unsalted butter Grated cotija cheese, for garnish (optional) Instructions: Preheat the oven to 350 degrees F. Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well. Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired. ","[Rioja, Tempranillo, Garnacha, Barbera]" 31907,"Peach and Basil Frozen Daiquiri 1 cup sugar 2 packed cups fresh basil leaves 1 pound frozen peaches, not thawed 1 cup light rum 1/2 cup orange liqueur 2 tablespoons fresh lime juice Ice Lime wedges Fresh basil sprigs Instructions: For the syrup: Boil 1 cup water, sugar and basil over medium heat in a small saucepan. Reduce the heat and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the mixture to cool, about 15 minutes. Strain before using.
Place the syrup, peaches, rum, liqueur and lime juice in a blender. Blend until smooth. Pour into ice-filled glasses and garnish with lime wedges and basil sprigs. ","[Chardonnay, Moscato, Sauvignon Blanc, Riesling]" 31908,"Jalapeno Popper Mini Biscuits 5 jalapeno peppers 1/2 teaspoon vegetable oil 1 large egg 4 ounces cream cheese, at room temperature 1 cup shredded mozzarella (about 5 ounces) Kosher salt One 16.3-ounce tube store-bought biscuit dough Instructions: Position an oven rack 4 to 5 inches from the heating element, and preheat the broiler. Line a baking sheet with foil. Cut the stem end off the jalapenos, cut each in half lengthwise and remove and discard the seeds (wear food-grade gloves if your skin is sensitive). Arrange the jalapenos skin-side up on the prepared baking sheet, and brush with the oil. Broil until the peppers are blackened and puffy, 3 to 4 minutes. When cool enough to handle, rub off the skins (running under cold water helps). Cut 2 of the halves into large dice so you have 32 pieces (1 for the top of each biscuit); set aside. Finely chop the rest of the peppers, and transfer to a medium bowl. Switch the oven from broil to bake, and preheat to 400 degrees F. Remove the foil from the baking sheet, and line it with parchment. Beat the egg well in a small bowl. Add the cream cheese, mozzarella and half the egg to the bowl with the chopped peppers, add 1/4 teaspoon salt and mix to combine. Separate the biscuit rounds, and cut each into quarters. Make a deep indentation in the center of each quarter, and fill with a heaping teaspoon of the pepper-cheese mixture (it will mound above the biscuit a fair amount). Brush any exposed biscuit with the remaining beaten egg. Bake until the biscuits are puffed and golden around the top, 10 to 12 minutes. Garnish each with a piece of reserved jalapeno. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 31909,"Cheese Fondue 1/2 pound sharp white Cheddar, grated 1/2 pound blue cheese 1 cup beer Coarse kosher salt and ground pepper 1/4 loaf cubed French bread, for dipping 1 quartered fig, for dipping 3 stalks blanched asparagus, for dipping 1 cut and cored apple, for dipping 1 cut and cored pear, for dipping Instructions: Mix the cheddar and blue cheeses with the beer in a fondue pot or crock pot. Add seasoning to taste. Once melted, keep warm over a small flame and dip any variation of the following: cubes of bread, figs, grapes, blanched asparagus, apples, and pears. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 31910,"Frozen Basil Lemonade 1 cup sugar 3 cups ice
3 cups lemon juice, fresh or frozen and thawed
10 to 12 fresh basil leaves
Instructions: To make the simple syrup, place the sugar and 1 cup water in a small saucepan set over medium heat. Bring to a simmer and cook until the sugar dissolves, 2 to 3 minutes, then cool. Pour the simple syrup in the pitcher of a blender with the ice, lemon juice and basil, and puree until smooth. Serve cold. ","[Prosecco, Sauvignon Blanc, Pinot Grigio]" 31911,"Harry's Uni Shooter Sugar Maldon sea salt 1 ounce tequila 1/2 ounce lemon juice 1 sea urchin fillet Instructions: Combine equal parts sugar and water and simmer for 20 to 30 minutes. Cool.
Line a pousse-cafe (shooter) glass with salt.
Combine the tequila, lemon juice and 1/2 ounce simple syrup in a cocktail shaker. Shake.
Serve over the sea urchin fillet in the prepared glass. ","[Tequila, Sauvignon Blanc, Pinot Grigio]" 31912,"Island Duck 5 duck breasts Kosher salt and freshly ground black pepper 2 tablespoons olive oil 1 1/2 cups pineapple juice 1 1/2 cups rum (recommended: Barbancourt Haitian Rum) 2 tablespoons pink peppercorns 1 fresh pineapple, skin removed, cored and sliced Pinch paprika Instructions: Preheat the oven to 375 degrees F. Preheat an outdoor grill or indoor grill pan. Score the duck skin diagonally along the breast, then crisscross by scoring the same way in the opposite direction. Season the duck with salt and pepper, to taste. In a large, oven-safe skillet over medium-high heat, add the olive oil. Put the duck breasts, skin side down first, into the pan and cook for 3 to 5 minutes on each side. Once they are browned on each side, transfer the skillet to the oven for 20 minutes. In the meantime, bring the pineapple juice and rum to a boil in a medium saucepan, over medium heat. Reduce the mixture by half, then add the pink peppercorns, if using. Grill the pineapple slices on both sides. Remove from heat to a cutting board. Cut pineapple into quarters if being used as an hors d'oeuvre. As a dinner course, cut however you like. Transfer the pineapple to a serving bowl and sprinkle with paprika. Remove the duck from the oven. Pour some of the rendered duck fat and oil into the reduced pineapple rum sauce. Stir to incorporate. Slice the duck, arrange on a serving platter and serve with the pineapple. If serving as an hors d'oeuvre, cut the duck into small pieces. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 31913,"Portobello Ripiene Con Pollo 4 ounces balsamic vinegar 4 ounces espresso 3 ounces red wine 1 clove garlic, chopped Salt and freshly ground black pepper 3 ounces heavy cream 1 large roasted red bell pepper, cleaned and seeded 1 clove garlic 1 ounce red onion 1 serrano pepper For the Mushroom Pesto: 1 ounce olive oil 1 medium Portobello Mushroom cap, chopped 4 Shitake mushroom caps, chopped 1 ounce seasoned bread crumbs 2 medium portobello mushroom caps, grilled 3 ounces fresh spinach, sauteed lightly 1 (8-ounce) chicken breast, grilled, 3/4 done, cut into 1/2-inch strips 1 clove garlic 3 ounces fresh mozzarella 1 ounce water Spinach, thinly sliced or chiffonade, optional Bell pepper, brunoise or small dice, optional Instructions: For the Base Sauce: In a saute pan, add all ingredients (except the cream) and reduce over medium heat to a syrup consistency. Then add cream and set aside. For the Top Sauce: In a food processor or a blender, puree all ingredients until smooth. Set aside. In a saute pan over medium heat, add olive oil, garlic and chopped mushrooms. Saute until they began to soften. Add sauteed mushrooms, seasoned bread crumbs and a pinch of salt and pepper to food processor. Blend until incorporated, but still granular. Set aside. For assembly: Preheat grill to 350 degrees F. On a pie tin or small sheet pan, place 1 grilled mushroom cap stem side up. Spoon mushroom pesto on top of mushroom cap. Top pesto with a layer of sauteed spinach. Next add grilled chicken strips in a fan like pattern. Then top with fresh mozzarella and the remaining mushroom cap. Add water to pan for moisture and bake in preheated oven for 20 minutes. For plating: Cover the bottom of the serving plate with the Base Sauce. Using a metal spatula, carefully place the baked mushroom onto the plate. Using a squirt bottle or spoon, stripe the Top Sauce over the length of the chicken strips. Garnish with spinach chiffonade, if using, and bell pepper brunoise, if using. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 31914,"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]" 31915,"Banana Espresso Pudding 2 cups whole milk 2 tablespoons instant espresso powder Pinch kosher salt 1/2 cup granulated sugar 4 large egg yolks plus 1 whole large egg 1/4 cup cornstarch 1/3 cup mascarpone 2 tablespoons unsalted butter, cold 1 teaspoon vanilla paste 1 cup heavy whipping cream 2 tablespoons confectioners' sugar 1/2 teaspoon vanilla extract 2 cups vanilla wafers 3 cups sliced bananas (from 4 bananas) Crushed chocolate covered espresso beans, for topping Instructions: For the coffee pastry cream: Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. In a medium saucepan, combine the milk, espresso powder, salt and 1/4 cup granulated sugar. Place on the direct-heat side of the grill and bring to a gentle simmer. Remove from the grill. In a mixing bowl, whisk together the egg yolks, whole egg, cornstarch and remaining 1/4 cup granulated sugar until smooth. Slowly stream half of the hot milk mixture into the egg mixture, whisking constantly. Pour the mixture back into the pot of milk and whisk to combine. Place the pot over the indirect-heat side of the grill and cook, stirring with a rubber spatula and scraping the bottom and sides of the pot until the pudding has thickened and small bubbles form on the surface, about 5 minutes. (You may have to move the pot on and off the heat while cooking so that the mixture cooks and thickens but the eggs do not scramble.) Remove the pot from the heat and stir in the mascarpone, butter and vanilla paste. Pour the pudding into a mixing bowl and cover with plastic wrap touching the surface. (This will prevent a pudding skin from forming.) Chill for 1 to 2 hours or up to overnight. For the whipped cream: Whip the heavy whipping cream with the confectioners' sugar and vanilla extract to soft peaks. Set aside. To assemble: In 6 parfait glasses, layer the pudding, vanilla wafers (you can break these up or crush them) and sliced bananas so that there are 2 layers of each. Top with the whipped cream and crushed chocolate covered espresso beans. Chill until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31916,"Chicken with Spring Vegetables 1 bunch baby carrots, greens trimmed, halved lengthwise if large 1 small bulb fennel, halved lengthwise and cut into 1/2-inch-thick wedges 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 bunch asparagus (preferably thin), ends trimmed 3 skinless, boneless chicken breasts (8 to 10 ounces each) 1/3 cup dry vermouth or white wine 1/4 cup heavy cream 1 tablespoon whole-grain mustard 1 tablespoon chopped fresh parsley 1 teaspoon white wine vinegar Instructions: Preheat the oven to 450? F. Toss the carrots and fennel with 2 tablespoons olive oil on a rimmed baking sheet. Spread in a single layer and season with salt and pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes. Add the asparagus, season with salt and roast until bright green and crisp-tender, 5 to 8 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until well browned on the bottom, about 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Carefully add the vermouth to the skillet and transfer the skillet to the oven. Roast until the chicken is just cooked through, 15 to 20 minutes. Remove the chicken to a cutting board to rest, about 5 minutes. Return the skillet to medium-high heat. Add the heavy cream and mustard to the pan juices, scraping up any bits from the bottom of the pan. Simmer until slightly thickened, about 2 minutes. Season with salt and pepper and stir in the parsley and vinegar. Divide the vegetables among plates. Slice the chicken and add to the plates; spoon the pan sauce on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31917,"Ravioli alla Caprese 1 cup water 1/4 teaspoon kosher salt, plus more salt for the cooking water 2 1/2 cups flour, plus more for dusting
1 cup whole milk ricotta cheese, drained 3/4 cup grated caciotta cheese or a mild sheep milk cheese, grated
1/2 cup freshly grated Parmigiano Reggiano cheese
1/2 teaspoon dry oregano
1 large egg
1/2 teaspoon kosher salt
3 tablespoons olive oil 2 garlic cloves, smashed and peeled
One 25-ounce jar tomato puree, such as Mutti
3 sprigs fresh basil
One 4-inch Parmigiano Reggiano cheese rind
1/4 teaspoon kosher salt
Freshly grated Parmigiano Reggiano, for serving
Fresh basil leaves, for serving Instructions: For the dough: In a small saucepan, over high heat, bring the water and salt to a simmer. Put the flour in a medium bowl. Pour the hot water over the flour and stir with a rubber spatula or wooden spoon to bring it together into a shaggy dough. Transfer the mixture onto a lightly floured surface and continue to work and knead the dough until smooth, about 5 minutes. Allow to rest for at least 10 minutes at room temperature. Meanwhile for the filling, in a medium bowl mix together the ricotta, caciotta, Parmigiano Reggiano, oregano, egg and salt. For the sauce: Heat a medium saucepan over medium heat. Add the olive oil and garlic and cook, stirring, for 2 minutes until the garlic is lightly browned. Stir in the tomato puree and nestle in the basil and cheese rind. Add the salt. Simmer, stirring often, until the sauce is slightly thickened, about 12 minutes. Remove and discard the basil and cheese rind. Bring a large pot of water to a boil. Season with salt. On a lightly floured surface, roll the pasta dough into a large rectangle about 1/8-inch-thick. Place little mounds, about 2 teaspoons, of the filling about an inch apart down the edge of the rectangle closest to you. Fold the unfilled portion of the dough over the line of filling and gently press down around all the filling to seal the dough. Using a small 2 1/2-inch round cookie cutter or drinking glass, cut out the ravioli. Remove any scrap dough from the top and repeat the process. You should end up with around 30 ravioli. In batches, add the ravioli to the boiling water and simmer until they float and are cooked through, about 3 minutes. Remove with a spider or slotted spoon. To serve, place a spoonful of sauce in the center of the plate and position the ravioli around it. Sprinkle with more Parmigiano Reggiano and garnish with a few leaves of basil. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 31918,"Pastrami Egg Rolls 1 tablespoon olive oil 1 small onion, finely chopped
1 stalk celery, finely chopped
Pinch kosher salt
4 cloves garlic, minced
1 teaspoon caraway seeds
8 ounces pastrami, finely sliced
10 ounces shredded green cabbage or coleslaw mix 1 tablespoon soy sauce
1 tablespoon apple cider vinegar
Freshly ground black pepper, to taste
1 tablespoon all-purpose flour
8 eggroll wrappers
Canola oil, for frying
Strong deli mustard or Chinese hot mustard, for serving
Instructions: Heat the olive oil in a large skillet over medium heat. Add the onion, celery and salt and cook until soft, 5 to 7 minutes. Add the garlic and caraway and cook for another minute. Add the pastrami and cook until heated. Turn off the heat and stir in the shredded cabbage. Season with soy sauce, apple cider vinegar and black pepper. Taste and adjust as desired. Mix together the flour and 1 tablespoon water in a small bowl to form a paste (it will act as your glue). To fill an eggroll, orient a wrapper in front of you like a diamond. Spread a horizontal line of filling across the bottom half of the wrapper, then fold the bottom corner up over it. Fold in the outer sides, then roll up the rest of the way, sealing well with the flour paste. Repeat with remaining wrappers and filling. Heat 1/2-inch canola oil in a heavy bottomed pot to between 360 and 370 degrees F. Fry eggrolls until the outsides are golden brown, turning once, for a few minutes on each side. Transfer to a paper towel or wire rack, let cool slightly and serve with mustard. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 31919,"Grilled Skirt Steak Caprese 1/2 cup balsamic vinegar 2 teaspoons dijon mustard 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup canola oil 2 pounds skirt steak, halved lengthwise Kosher salt and freshly ground black pepper 4 ounces baby arugula 1 small red onion, halved and thinly sliced 4 ripe beefsteak tomatoes, thinly sliced Instructions: Make the vinaigrette: Whisk together the vinegar, mustard, salt and pepper in a medium bowl. While whisking, slowly drizzle in the oil and whisk until emulsified. Set aside. Place the steak in a baking dish. Add half the vinaigrette and turn to coat; let the steak sit at room temperature for 30 minutes.
Heat a grill to high or a grill pan over high heat on top of the stove.
Remove the steak from the marinade and pat dry. Season both sides with salt and pepper. Grill until lightly charred on both sides and just cooked to medium-rare doneness, about 4 minutes per side. Transfer the steak to a cutting board and let rest for 5 minutes. Meanwhile, mix the arugula and red onion in a large bowl. Add some of the remaining vinaigrette and toss to coat. Season with salt and pepper. Thinly slice the steak across the grain and arrange it on a platter with the tomatoes. Serve with the arugula salad.
","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 31920,"Beer Brats and Kraut 3 (12-ounce) bottles dark beer 6 brats 1 large jar sauerkraut 6 sesame brat buns, or hot dog buns Dijon mustard, or yellow mustard Instructions: Pour beer into a pot and heat over medium heat. Place brats and kraut in beer and simmer for approximately 10 minutes. With tongs, remove brats from beer and place 1 in each bun. Using a slotted spoon, cover brat in sauerkraut. Drizzle mustard on top of kraut. ","[Lager, Hefeweizen, Riesling]" 31921,"Tamales with Chicken and Salsa Verde 1/2 eight-ounce package dried corn husks 4 ounces (1/2 cup) lard 1 pound (2 cups) fresh masa 2/3 cup poultry broth 1 teaspoon baking powder 1/2 teaspoon salt 1 pound tomatillos 3 Serrano chiles Salt 1 tablespoon lard 6 sprigs fresh coriander, roughly chopped 1 small onion, chopped 1 large clove garlic, chopped 3 tomatillos, chopped 1/4 cup cilantro, chopped 1 1/3 cups shredded chicken Instructions: Prepare cornhusks: Simmer the husks in water to cover for 10 minutes, weighting them with a plate to keep them submerged. Let them stand for a couple of hours until husks are pliable. To make the dough: Beat the lard in a mixer until very light, for about a minute. Add 1/2 pound (1 cup) fresh masa to lard. Beat until well blended. Continue beating, adding alternately the remaining 1/2 pound masa and the poultry broth, adding only enough broth to give consistency of medium-thick cake batter. Then sprinkle in the baking powder and salt. Beat 1 minute more. To make the salsa: Husk and wash the tomatillos. Put the tomatillos and 3 Serrano chiles and some salt in a pot of water and boil them until tender, about 10 to 15 minutes. Then drain them and put them in the bowl of a food processor. Add the coriander, onion, and garlic. Process until smooth. Heat 1 tablespoon lard in a medium large skillet over medium-high heat. When the lard is hot enough to make a drop of the tomatillo puree sizzle, pour it all in at once. Stir the sauce constantly for 4 to 5 minutes until it gets darker and thicker...thick enough to coat a spoon. Add the chopped tomatillos and cilantro. Season with salt. Mix the shredded chicken with 1/2 cup cooked tomatillo sauce. To form the tamales: Remove husks from water when they have softened. Pat husks dry. Tear extra husks into 1/4-inch wide, 7-inch long strips -- one for each tamale. Take one that is at least 6 inches across on wider end and 6 to 7 inches long. Lay out this cornhusk with tapering end toward you. Spread a couple of tablespoons of dough mixture into a square, leaving at least a 1 1/2-inch border on side toward you and 3/4-inch border along other sides. Pick up two long sides of cornhusk and bring them together, overlapping one over the other. Fold up the bottom section of husk tightly right up to the filling line. Leave top open. Secure it in place by loosely tying one of strips of husk around tamale. Repeat with remaining husks and dough mixture. Stand tamales on the folded bottom in prepared steamer, being sure they are not packed too closely in steamer -- they need to expand. Cover with layer of leftover husks. Cover with lid and steam for 1 hour. Check carefully that all the water doesn't boil away, adding boiling water when necessary. Serve with additional salsa on the side. Suggested drink: Mexican beer ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 31922,"3-Layer Sour Cream Cake with Cream Cheese Frosting Nonstick cooking spray, for greasing the pans 2 cups all-purpose flour
2 teaspoons baking powder
Pinch salt
1 1/2 sticks unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup milk
3/4 cup sour cream
One 8-ounce package cream cheese, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 lemon, juiced
Instructions: For the sour cream cake: Preheat the oven to 350 degrees F. Grease three 6-inch cake pans with cooking spray. Combine the flour, baking powder and salt in a large bowl. Reserve. Combine the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy. Turn the mixer off and scrape down the sides of the bowl. Beat in the eggs, one at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl as needed. With the mixer on medium speed, gradually mix in the flour. Divide the batter evenly among the cake pans and bake until a toothpick inserted into the middle of a cake comes out clean, about 20 minutes. Let cool completely on a wire rack. For the cream cheese icing: Beat together the cream cheese, butter, powdered sugar, vanilla and lemon juice in a stand mixer or with a hand mixer until light and fluffy. Spread icing on each layer, stack layers and cover with icing. ","[Chardonnay, Riesling, Sauvignon Blanc, Moscato]" 31923,"Brown Rice and Beans 1 tablespoon cooking oil 2 cups brown rice, cooked 2 cups kolbasi, kielbasa or comparable smoked sausage 1 can black beans 1 can kidney beans Salt and pepper Instructions: Heat 1 tablespoon of cooking oil in saucepan over medium heat. Cook the rice according to the directions on the package. Cut the sausage into 2-inch cubes, add it to the saucepan and cook until well browned. Add the beans and their juices and bring to a boil. Reduce the heat and simmer 5 minutes. The beans should not need salt, as the sausage is salty. Season to taste with pepper. To serve, spoon the hot rice into a serving bowl and pour the sausage and bean mixture over the rice. ","[Rioja, Tempranillo, Garnacha, Barbera]" 31924,"Bow Tie Pasta Salad with Chicken and Roasted Peppers Kosher salt 6 ounces bowtie pasta 2 large ripe tomatoes, seeded and diced 2 tablespoons red wine vinegar 3 tablespoons extra-virgin olive oil 1 tablespoon Dijon mustard Freshly ground pepper 2 bell peppers (red and yellow), halved lengthwise and seeded 1 small rotisserie chicken, shredded into large pieces 2 tablespoons chopped fresh parsley leaves Instructions:

1. Position a rack about 6-inches from broiler and heat to high. Bring a medium-large pot of salted water to a boil. Add the pasta and cook, stirring often, until al dente, about 10 minutes. Drain well and rinse under cold running water. Spread out on paper towel to absorb excess moisture.
2. Meanwhile, put the tomatoes in a small bowl and stir in 1 tablespoon vinegar, 1 tablespoon olive oil, and 1/4 teaspoon salt. Set aside to macerate for 15 to 20 minutes.
3. Arrange the peppers on a broiling pan, cut side down and broil, until blistered and black in spots, 5 to 7 minutes. Transfer peppers to a bowl, cover with a lid or plate and set aside to steam for 10 to 15 minutes. Rinse or scrape off the skin; cut peppers into a dice.
4. Mix the remaining 1 tablespoon vinegar, mustard in a large bowl, season with 1/2 teaspoon salt and some pepper. Whisk in the remaining 2 tablespoons olive oil until smooth. Add the tomatoes with accumulated juices, the roasted peppers, and parsley and toss lightly. Just before serving, add the chicken and pasta and toss gently until combined. Season with salt and pepper. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 31925,"Fried Chicken 1 broiler/fryer chicken, cut into 8 pieces 2 cups low fat buttermilk 2 tablespoons kosher salt 2 tablespoons Hungarian paprika 2 teaspoons garlic powder 1 teaspoon cayenne pepper Flour, for dredging Vegetable shortening, for frying Instructions: Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours. Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F. Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess. Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.) Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 31926,"Crunchy Thai Salad Noodles Bean sprouts Finely sliced green and red peppers Baby spinach Finely sliced and seeded red or green chiles Rocket (arugula) Sliced scallions Peeled, seeded and sliced cucumbers Finely sliced Chinese and Savoy cabbage Whole sugar snap peas Mint, basil and coriander (cilantro) Lightly toasted cashew nuts or sesame seeds, for garnish 4 tablespoons fresh lime juice 3 tablespoons olive oil 1 tablespoon sesame seed oil 1 tablespoon soy sauce Large pinch brown sugar 1 tablespoon ginger, peeled and finely chopped 1/2 clove garlic, finely sliced 1 red chili, seeded and finely sliced 1 large handful fresh coriander (cilantro) and basil, chopped Instructions: Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.; Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.; ","[Grenache Blanc, Sauvignon Blanc, Pinot Grigio, Riesling]" 31927,"Reuben Sandwich 1 head cabbage 1/2 cup salt 1/4 cup sun-dried tomatoes in oil 1/4 cup pepperoncini 1/4 cup spicy pickles 1/2 red onion, chopped 2 cups crme fra?che 1/2 cup red wine vinegar 1/4 cup apple cider 1 tablespoon chili powder 1 tablespoon ground black pepper 1 teaspoon mustard powder 1 teaspoon ground white pepper Mayonnaise, for spreading 2 slices rye bread 5 ounces corned beef 2 ounces Swiss cheese Instructions: For the sauerkraut: Shred the cabbage and place in an airtight container with the salt. Leave out overnight at room temperature. Add water to cover the cabbage and place in the fridge. Let chill overnight. (Sauerkraut keeps well in the fridge in an airtight container for up to a week.) For the Russian dressing: Combine the sun-dried tomatoes, pepperoncini, spicy pickles and red onion in a blender until finely chopped. Add the crme fraiche, vinegar, cider, chili powder, black pepper, mustard powder and white pepper and blend until smooth. For the sandwich: Lightly mayo one side of each slice of bread, then spread Russian dressing on the other side of one slice and lay the mayo side on a griddle. Lay the corned beef and some sauerkraut on the griddle for a few seconds to get them nice and hot. Transfer to the slice of bread. Top the sandwich with the Swiss and the other slice of bread, mayo-side facing out. Grill up! (Save the remaining sauerkraut and dressing for another use.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 31928,"Grilled Chicken With Roasted Kale 1/2 pound small red-skinned potatoes, cut into 1/2-inch pieces 2 tablespoons extra-virgin olive oil, plus more for brushing 1 large bunch kale, stems removed, leaves torn (about 10 cups) 3 cloves garlic, thinly sliced Kosher salt and freshly ground pepper 2 large skinless, boneless chicken breasts (about 1 1/2 pounds)
   4 cups mixed salad greens 1/2 cup cherry tomatoes, halved 1/3 cup grated Parmesan 1 tablespoon fresh lemon juice Instructions: Preheat the oven to 425 degrees F. Toss the potatoes with 1/2 tablespoon olive oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes. Toss the kale in a large bowl with the garlic, 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste. Add to the baking sheet with the potatoes and toss. Roast until the kale is crisp and the potatoes are tender, stirring once, 15 to 20 minutes. Meanwhile, preheat a grill or grill pan to medium and brush with olive oil. Slice the chicken breasts in half horizontally to make 4 cutlets. Coat evenly with 1/2 tablespoon olive oil and season with salt and pepper. Grill the chicken until well marked and cooked through, 2 to 4 minutes per side. Transfer to a plate. Toss the kale, potatoes, the remaining 1/2 tablespoon olive oil, the salad greens, tomatoes, Parmesan, lemon juice, and salt and pepper to taste in a large bowl. Divide the chicken among plates and top with any collected juices. Serve with the kale salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 31929,"Meat Loaf 1 tablespoon olive oil 2 medium stalks celery, finely chopped 1 small onion, finely chopped 1 clove garlic, crushed with press 2 pounds lean ground turkey 3/4 cup fresh whole wheat breadcrumbs (from 1 1/2 slices bread) 1/3 cup fat-free milk 1 tablespoon Worcestershire sauce 1/2 cup ketchup 1/2 teaspoon salt 1/4 teaspoon coarsely ground black pepper 2 large egg whites 1 tablespoon Dijon mustard Instructions: Preheat the oven to 350 degrees F. In a 12-inch nonstick skillet, heat the oil over medium heat. Add the celery and onions and cook until tender, about 10 minutes, stirring occasionally. Add the garlic and cook 1 minute. Transfer the vegetables to a large bowl and cool slightly.
   Add the turkey, breadcrumbs, milk, Worcestershire sauce, 1/4 cup ketchup, salt, pepper and egg whites to the vegetables. Mix with hands until well combined, but do not over mix. In a cup, combine the Dijon and remaining 1/4 cup ketchup.
   In a 9-by-13-inch metal baking pan, shape the meat mixture into a 9-by-5-inch loaf. (This will allow the meat loaf to brown all over, not just on top.) Spread the ketchup mixture over the top of the loaf.
   Bake the meat loaf until an instant-read meat thermometer inserted in the center reaches 160 degrees F, 55 to 60 minutes. (Temperature will rise to 165 degrees F upon standing.)
   Let the meat loaf stand10 minutes to set the juices for easier slicing before removing from the pan. Transfer the meat loaf to a platter and serve.
   ","[Cabernet Sauvignon, Merlot, Pinotage, Syrah]" 31930,"Vegetable Bayaldi 1 large onion, split vertically and sliced thin 1 medium fennel, core and branches removed, sliced thin 6 cloves garlic, peeled, smashed and chopped 3 tablespoons olive oil 1 tablespoon honey 2 red peppers 1 medium eggplant, ends removed 1 medium zucchini, ends removed 1 medium yellow squash, ends removed 4 medium plum tomatoes, ends removed 1 teaspoon fennel seeds 1 teaspoon dried or fresh chopped thyme 10 basil leaves, cut in half Salt and pepper to taste Instructions: Saute onions, fennel and chopped garlic in 1 tablespoon olive oil. Add honey, one half the herbs and spices and season as vegetables begin to soften. Add 1 ounce water to moderate color. Cooking time: 10 minutes. Lay in baking dish. Roast 2 red peppers rubbed with olive oil and lightly seasoned in a saute pan on the bottom of a 400 degree oven. Turn peppers every few minutes to crisp skin. Total cooking time: about 10 minutes. Place peppers in a plastic bag to loosen skin. When cool peel, skin, removed stem and seeds and cut into 1 inch squares. Slice remainder of vegetables (ends removed) less than 1/4 inch thick and toss together with red peppers, 2 tablespoons olive oil, salt, pepper and remainder of herbs and spices. Tightly layer rows alternating vegetables over onion mixture. Cover with aluminum foil and poke a few finger-sized holes in top. Bake at 350 degrees for about 90 minutes until vegetables are cooked. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 31931,"Grilled Bacon, Egg and Cheese Zucchini Boats 2 medium zucchinis (about 1 pound 9 ounces total and/or each about 9 inches long) 1 tablespoon olive oil Kosher salt and freshly ground black pepper 1/4 cup extra-sharp shredded Cheddar (about 1 ounce) 1/4 cup grated Havarti cheese (about 1 ounce) 1/4 cup finely chopped fresh chives 1/4 cup heavy cream 4 large eggs 1 clove garlic, grated 4 strips bacon Instructions: Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off the middle burner for 3-burner grills or the 2 middle burners for grills with 4 or more burners and keep the other 2 burners at medium high. 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. (The grill should be around 400 degrees F. Be sure to consult the grill manufacturer\u2019s guide for the best results.) Slice the zucchinis down the middle, lengthwise like a hotdog, so that you have 4 long, equal pieces of zucchini. Use a teaspoon to remove the flesh of the zucchini, being sure to leave a 1/4-inch border and to not pierce the bottom of the zucchini. Finely chop 1/2 cup of the zucchini flesh and discard or save the remainder for another use. Place the chopped zucchini flesh into a clean kitchen towel and wring out as much liquid as possible. Place the zucchini flesh into a medium liquid measuring cup or bowl. Flip the zucchini boats over so that the peel side is facing up and brush all four pieces with olive oil. Season the peel side with 1/4 teaspoon salt and a few grinds of pepper, then flip over and season the flesh side with another 1/4 teaspoon salt and a few grinds of pepper. Add the Cheddar, Havarti, chives, cream, eggs, garlic, 1 teaspoon salt and a few grinds of pepper to the liquid measuring cup or bowl with the zucchini flesh. Whisk until well combined. Pour the mixture into the cavity of each zucchini boat. Using both hands to lift the zucchini carefully, place the filled boat in the middle of the grill over indirect heat (where the burner is turned off), cover, and cook until the eggs have puffed up slightly and are just set, 25 to 30 minutes. Use grilling tongs to remove the zucchini to a cutting board. Carefully wrap each zucchini boat in 1 of the bacon strips. Return to the grill over indirect heat and continue grilling, covered, until the eggs are completely set and the bacon is warmed and just crispy, 18 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 31932,"Fried Artichoke Bottoms with Picholine Olive Dressing 5 lemons 6 large artichokes 4 celery stalks, chopped 1 garlic clove, chopped 1 cup white wine 4 sprigs parsley 4 sprigs thyme 2 quarts chicken stock Salt and pepper 2 cups flour 3 eggs, lightly beaten 2 cups bread crumbs 1/2 cup picholine olives 2 ounces olive juice 2 ounces lemon juice 2 ounces sherry vinegar 1 tablespoon Dijon mustard 1 egg yolk 1 1/2 cups extra-virgin olive oil 1 head romaine lettuce 1 lemon, cut into wedges Instructions: To cook the artichokes, prepare a bowl with cold water and 3 sliced lemons to store the artichokes in after they have been peeled to prevent discoloration. Using a paring knife, remove the outer leaves and trim off the stem of each artichoke, and place in lemon water until ready to use. In a medium size pot, combine the celery, garlic, white wine, juice of 2 lemons, parsley, thyme, chicken stock, and salt and pepper, and bring to a simmer. Add the artichokes and cover them with a dishtowel to submerse the artichokes in the liquid. Cook for approximately 45 minutes, or until fork tender. When finished cooking, remove artichokes from liquid, and let cool to room temperature. Once they have cooled, remove any inner leaves and choke that are remaining. Slice the artichoke bottoms into four pieces. To bread the artichokes, set up the flour, lightly beaten eggs, and bread crumbs in separate dishes. Dredge the cut artichoke bottoms first in the flour, then in the eggs, and finally in the bread crumbs. Repeat this process until all pieces are breaded. Refrigerate until ready to fry. To prepare the dressing, combine the olives and olive juice in a food processor. Process until ground. Add the lemon juice, sherry vinegar, Dijon mustard, and egg yolk, and pulse until all ingredients are mixed together. While pulsing, drizzle in the olive oil to create an emulsion. Season with salt and pepper. Refrigerate until ready to serve. To fry the artichoke bottoms, use a heavy-bottomed saucepot, filled half way up with corn oil. Place over medium high heat and bring oil to 350 degrees F. Use a candy thermometer to determine the temperature. When oil is hot, add the artichokes a few pieces at a time and fry until golden brown. Remove from oil, drain on paper towels, and season with salt and pepper. To serve, fill a ramekin with the picholine dressing. Line a platter with romaine lettuce, and place the fried artichokes on top. Garnish the platter with lemon wedges and parsley sprigs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 31933,"Sauce Bearnaise 1 cup white wine vinegar 4 shallots, finely chopped 10 cracked peppercorns, or to taste 1/2 bunch fresh tarragon, washed, leaves removed 1/2 bunch fresh chervil, washed, leaves removed 3 large egg yolks 1 pound butter, cubed Salt and pepper to taste Fresh chervil, tarragon - chopped Instructions: In a small saucepan over medium high heat bring white wine vinegar, shallots, peppercorns, tarragon, chervil to a boil and reduce by 9/10th, strain, set aside. In a medium bowl over simmering water whisk egg yolks until light and fluffy. Stir in vinegar reduction. Add butter in cubes, whisking until thick. Taste sauce and season to taste. Garnish sauce with chopped chervil and tarragon ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31934,"Croissant 2 eggs 21 ounces cold water 1 1/2 ounces fresh yeast 4 ounces sugar 9 ounces dry milk 14 ounces high gluten flour 6 ounces cornstarch 1 ounce salt 8 1/2 ounces butter Egg wash (1 egg beaten with 1 tablespoon water) Instructions: Mix all ingredients except the butter for 5 minutes on first speed in a mixer. Continue to mix for another 5 minutes on second speed. Once all ingredients have combined, remove dough from mixing bowl, wrap in plastic, and place in the refrigerator for 20 minutes. Flatten the butter out into an 8 by 8-inch square shape. Roll out the dough into a 14 by 14-inch square shape, with the corners pointing towards you. Place the butter on the dough, with the corners placed opposite the corners of the dough. Fold in the corners of the dough over the butter to the center, sealing all the seams. Wrap dough in plastic, and refrigerate for 20 minutes. Remove the dough from the refrigerator, and roll the dough out approximately 18 inches in a rectangle. Then fold one end to the center, and fold other end, overlapping each fold. This is what we call a three-fold. Wrap dough and refrigerate for 20 minutes. Repeat same process one more time, and refrigerate. Remove dough from refrigerator, and roll out until dough is a rectangle that is approximately 1/8-inch thick. Halve the dough lengthwise, and then cut each section into 10 triangles. Roll each triangle from base of triangle to tip, shape it into a crescent, and place on a baking sheet lined with parchment paper. Lightly brush each croissant with some egg wash. Let the croissant rise for 1 hour or until they have doubled in size. Preheat oven to 375 degrees F. Place croissants in oven and bake for 10 to 15 minutes, until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31935,"The Perfect Bloody Mary 2 ounces vodka Dash red wine Dash wine and sherry mix, not available commercially, recipe follows Pinch celery salt Salt and pepper 7 drops Worcestershire sauce 5 drops hot sauce 1 (6-ounce) container tomato juice Celery stalks Cherry tomatoes Instructions: Combine all of the ingredients in a highball glass containing ice, stir well, and serve with a celery stick and cherry tomato. To substitute mix, add red wine and a dry sherry to the Bloody Mary. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 31936,"Spring Green Salad with Creamy Lemon Vinaigrette 2 pints sunflower shoots (or 1/2 pound mixed baby greens) 1 handful fresh mint 1 tablespoon grainy mustard 1 tablespoon hot water 1 lemon, juiced 1/3 cup extra-virgin olive oil 1 heaping tablespoon creme fraiche 1/2 teaspoon sugar Kosher salt and freshly ground black pepper Instructions: Wash and dry the shoots and mint, place in a large bowl. In a mason jar, combine the mustard, water, lemon juice, oil, creme fraiche, sugar, salt, and pepper. Put the cap on and shake vigorously to emulsify. Drizzle the vinaigrette over the greens and toss well to coat. Serve immediately. Store any remaining vinaigrette in the jar in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31937,"Florida-Inspired Fried Fish Sandwich 1/2 cup mayonnaise or full-fat Greek yogurt 1/4 cup sliced scallions 2 tablespoons buttermilk 2 tablespoons capers in brine 2 tablespoons sherry vinegar Juice of 1 lemon 1 Fresno cl, thinly sliced 1/4 head green cabbage, thinly sliced 1/4 head red cabbage, thinly sliced Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper Four 4- to 5-ounce skinless scrod or cod fillets Canola oil, for frying 2 teaspoons turmeric powder 2 cups gluten-free flour mix or rice flour One 12-ounce bottle IPA 4 potato buns, lightly buttered and toasted Instructions: For the slaw: In a medium mixing bowl, combine the mayonnaise, scallions, buttermilk, capers, vinegar, lemon juice, Fresno cl, green and red cabbages and plenty of salt and pepper. Allow to sit in the refrigerator while you prepare the other ingredients. For the fish: Sprinkle a generous amount of salt and pepper on a plate. Place the fish on the plate and turn several times to coat all over. Set aside. Pour 2 inches of oil in a large skillet with high sides. Heat to 350 degrees F over medium-high heat. In medium bowl, add the turmeric, 1 cup of the flour, salt to taste and enough beer so that the batter is the consistency of thick pancake batter. Whisk until smooth. In a baking dish, put the remaining flour. Add the fish to the flour and coat all over. Working with one piece of fish at a time, shake off any excess flour, then add to the batter. Coat well, allowing any excess batter to drip off. Add the fish to the oil and fry, flipping about halfway through, until both sides are golden, 4 to 6 minutes total depending on the thickness of your fish. Adjust the heat as necessary during cooking. Transfer the fish to a paper towel-lined plate as done and season with salt. Top each bottom bun with slaw, then with a piece of fish and then with more slaw. Top with the top buns. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 31938,"Acorn Squash Soup 3 whole acorn squash, approximately 8 cups when cooked 6 shallots, 1 cup diced, 3 left whole and peeled 6 garlic cloves, peeled 3 tablespoons olive oil, plus 1/3 cup extra-virgin olive oil 1 tablespoon salt 1 tablespoon pepper, freshly cracked, plus more for seasoning 1 stick unsalted butter, in all 4 cups chicken stock, low-sodium 1/4 teaspoon cayenne 1/4 teaspoon white pepper 1 teaspoon sage, dry 1 teaspoon savory 1 cup heavy cream 1 tablespoon Worcestershire sauce 1/3 cup grated Parmesan Instructions: Preheat the oven to 350 degrees F. Cut the squash in half on the equator and remove the seeds with a spoon. Cut a flat spot on each end so the squash will sit flat. Line a baking sheet with aluminum foil and arrange the squash, cut side up. To 3 of the squash halves, add a peeled shallot and to the other 3 add 2 garlic cloves on each. Drizzle with 2 tablespoons of olive oil and season with 1 tablespoon each of the salt and freshly cracked pepper. Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour. Remove from oven and when cool enough to handle, remove the squash from the skin. Reserve the roasted shallots and garlic with the squash. Can be done ahead. In a large Dutch oven, heat 1 tablespoon of the olive oil and 2 tablespoons of the butter over medium-high heat and when the butter is starting to foam, add the raw diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes. Deglaze with 1/2 cup of the chicken stock and stir to remove any fond. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Stir to combine, then puree with a stick blender. The mixture will be very thick. Add in the cayenne, white pepper and the herbs. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. When the mixture comes to a slow simmer, mix again with the stick blender and stir in 1/4 cup of the Parmesan and turn heat to low. Serve with a fresh crack of black pepper, a nice drizzle of extra-virgin olive oil and a light sprinkle of remaining Parmesan. Ladle into soup bowls and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31939,"Basil Fettuccini Pasta and Cream Sauce 1/2 pound bread flour 2 eggs 1/4 ounce olive oil Salt 4 leaves basil 4 ounces white wine 1 clove garlic, chopped 1 pint heavy cream White pepper Salt Instructions: In a food processor, mix flour, eggs, olive oil, and salt until mixture comes together and forms a dough. Blanch the basil in boiling water. Remove from the water and shock in an ice bath. Chop roughly and knead into the dough. On a floured surface, knead the dough until the gluten has developed and the dough springs back when pushed with your finger. Use a pasta machine to roll out pasta and cut fettuccini noodles. In a small saucepan, add the white wine and garlic and reduce by half. Add cream and cook until slightly thickened. Adjust consistency by adding more cream or reducing longer. Season with white pepper and salt. Add pasta to boiling, salted water and cook 3 to 5 minutes or until done. Drain. Toss with the Cream Sauce. The sauce should barely coat the noodles. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 31940,"Cotton Candy Milkshake Store-bought vanilla frosting, for serving Blue raspberry-flavored popping candy, for serving Red cherry-flavored popping candy, for serving 1 cup blue cotton candy, plus more for garnish 2 pints vanilla ice cream 1/2 cup whole milk, cold 1 teaspoon vanilla extract 1 cup pink cotton candy, plus more for garnish 2 pink and blue swirl lollipops 2 pink rock candy lollipops Instructions: Spread some vanilla frosting on a plate. Put some blue and red popping candy in a shallow bowl. Dip the rims of 2 glasses in the frosting and then in the popping candy. Set aside. In a blender, combine the blue cotton candy, 1 pint of the ice cream, 1/4 cup of the milk and 1/2 teaspoon of the vanilla. Blend until smooth. Transfer to a pitcher and rinse out the blender. Repeat with the pink cotton candy and the remaining 1 pint ice cream, 1/4 cup milk and 1/2 teaspoon vanilla. Fill each glass with the milkshakes, pouring in both colored shakes at the same time so the glass is half pink and half blue. Top each with some blue and pink cotton candy, a swirl lollipop and a rock candy lollipop. Add straws and drink immediately. ","[Sparkling wine, Moscato, Riesling, Prosecco]" 31941,"Fried Green Tomato Sandwich 2 tablespoons canola oil, plus more for deep frying 8 slices bacon
1 green tomato, cut into 1/4-inch-thick slices
1 cup all-purpose flour
Salt and freshly ground black pepper Salt and freshly ground black pepper
3 eggs
4 slices provolone Mayonnaise, for spreading 4 seeded hamburger buns, buttered and toasted
Iceberg lettuce, for serving Instructions: Preheat a deep fryer with canola oil to 375 degrees F. You can also use a cast-iron skillet filled halfway with canola oil. In a skillet set over medium heat, cook the bacon until crispy, about 10 minutes. In a shallow dish, add the flour and season with some salt and pepper. In a second shallow dish, add the eggs and lightly beat. Dredge the tomato slices in the flour then in the eggs and again in the flour. Fry the battered green tomato slices until golden brown, 2 to 3 minutes. In a large skillet set over medium heat, add a tablespoon of the canola oil. Add the fried green tomatoes to the skillet, stacked 2 high. Cover the stack with 2 pieces of the cheese and let melt, about a minute. Repeat with the remaining stacks of tomatoes and cheese, adding another tablespoon of oil halfway through. Spread some mayonnaise onto both sides of a bun and layer with a stack of fried green tomatoes covered with melted cheese, 2 slices of crispy bacon, lettuce and top with top of the bun. Repeat for the remaining buns and tomato stacks, and then serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 31942,"Emeril's Texas-Style Smoked Brisket 1 (4-pound) beef brisket, trimmed 2 tablespoons dark brown sugar 2 tablespoons chili powder 2 tablespoons paprika 2 tablespoons salt 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon black pepper 1 tablespoon cayenne 2 teaspoons dry mustard 2 teaspoons ground cumin Mesquite wood chips Barbecue Sauce, recipe follows 1/4 cup Worcestershire sauce 2 tablespoons vegetable oil 3 tablespoons hot red pepper sauce 2 teaspoons Essence, recipe follows 3/4 cup chopped yellow onions 1/2 teaspoon red pepper flakes, or more to taste 2 tablespoons chopped garlic 4 cups ketchup 1/2 cup dark brown sugar 2 tablespoons cane syrup 1/2 cup apple cider vinegar 1/2 cup yellow mustard 2 tablespoons garlic powder 1 tablespoon black pepper 2 1/2 tablespoons paprika 2 tablespoons salt 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight. Remove the meat from the refrigerator and let come to room temperature. Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside. Remove the meat from the refrigerator and let come to room temperature. Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees F. Place the water pan in the smoker and add water to the fill line, about 2/3 full. Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 185 to 195 degrees F., or until the meat is tender, about 4 to 5 hours. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain. (Alternately, prepare a stove-top smoker according to the manufacturer's instructions. Place the unwrapped brisket on the rack over low heat. Close the lid and smoke for 1 hour. Preheat the oven to 275 degrees F. Remove the meat from the smoker and wrap in a large sheet of heavy aluminum foil. Place on a baking sheet and roast until tender and an instant-read thermometer registers an internal temperature of 185 to 195 degrees F., or until the meat is tender, about 2 to 3 hours. Remove the meat from the oven and let rest for 20 minutes before carving the meat against the grain.) Serve with Barbecue Sauce on the side for dipping. In a large pot, heat the oil over medium-high heat. Add the onions and cook, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce, Essence, and red pepper flakes and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 31943,"Easy Tea Cakes 1 stick butter, plus more for the pan 1/2 cup powdered sugar
4 eggs, beaten 1/2 cup sour milk (or buttermilk)
4 cups all-purpose flour, sifted
Instructions: Preheat the oven to 350 degrees F. Cream the butter and sugar, about 4 minutes. Add the eggs and mix thoroughly. Then add the milk and gradually add the flour, making a light, soft dough. Roll the dough out so it?s very thin. Cut into rounds and put on a buttered baking pan. Bake until the cakes are yellowish in color, about 8 minutes.
","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 31944,"Arugula Salad with Pesto Vinaigrette 1 cup chopped tomatoes 1 cup canned artichoke hearts, quartered 5 cups baby arugula 2 tablespoons red wine vinegar 2 tablespoons store bought pesto sauce Instructions: Arrange tomatoes and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto and drizzle over the salad. ","[Chardonnay, Vermentino, Sauvignon Blanc]" 31945,"Southwestern Chili 2 large onions, chopped 2 green bell peppers, cored, seeded and chopped 2 tablespoons minced (3 large cloves) garlic 3 tablespoons vegetable oil 1/4 cup chili powder, or to taste 1 tablespoon ground cumin 1 tablespoon dried oregano 2 tablespoons tomato paste (recommend getting tube) 3 pounds boneless beef chuck, ground coarse 1 (28-ounce) can whole tomatoes, including liquid 1 to 1 1/2 cups beef broth 4 tablespoons cider vinegar 1-ounce unsweetened chocolate, chopped 1 (19-ounce) can kidney beans, rinsed and drained Rice, as an accompaniment Toppings: Tortilla chips; sour cream; grated cheddar; chopped red onions; chopped jalapenos; diced avocado; minced cilantro; etc. Instructions: In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 31946,"Almond Cake 1 teaspoon active dry yeast 3/4 cup lukewarm milk 2 1/2 cups blanched almonds (about 10 ounces) 1 cup granulated sugar 3 large eggs, separated, at room temperature 8 tablespoons (1 stick) unsalted butter, at room temperature 2 tablespoons honey 1/4 cup almond liqueur or dark rum 1 cup all-purpose flour Confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Butter and flour an 8- or 9-inch springform pan. Dissolve the yeast in the lukewarm milk, and let proof until foamy. Spread the almonds on a baking sheet and bake until they are lightly toasted, 2 to 3 minutes. Let cool, then place them in a food processor fitted with the metal blade, add 2 tablespoons of the sugar, and pulse until the almonds are very finely chopped but not pulverized. Set aside. In a large bowl, beat the egg yolks with 3/4 cup of the sugar until pale yellow. Beat in the butter. Add the honey, yeast mixture, liqueur, and almonds, and beat to combine. Add the flour in two or three additions, mixing thoroughly. In a large bowl, beat the egg whites with the remaining 2 tablespoons sugar until stiff. Gradually fold the whites into the almond mixture. Pour the batter into the prepared pan, shaking the pan to distribute the batter evenly. Place the pan on the middle rack of the preheated oven and bake for about 40 minutes, or until a thin knife inserted in the center of the cake comes out clean. Let the cake cool for about 10 minutes, then remove the sides of the pan and let the cake cool on a rack completely before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31947,"BBQ Shortribs 2 tablespoons toasted sesame seeds, plus more for sprinkling 4 large cloves garlic, pressed 1 cup soy sauce 2 tablespoons sherry 2 tablespoons honey 2 tablespoons sesame oil 2 tablespoons water 2 teaspoons fresh ginger, finely grated 1/2 cup chopped scallions (green and white parts, mixed), plus more green tips for sprinkling 1 tablespoon red chili flakes 6 pounds short ribs, cut into thin pieces, about 2 1/2 inches long Instructions: Grind the sesame seeds in a coffee grinder until fine. Place the ground sesame seeds in a medium bowl and add the garlic, soy, sherry, honey, sesame oil, water, ginger, scallions, and red chili flakes; stir until thoroughly combined. Place the ribs in a large baking dish, pour the marinade over, and turn to coat. Cover and let marinate in the refrigerator for 2 to 3 hours. Preheat the grill to medium-high. Remove the ribs from the marinade and grill on both sides until golden brown and crispy, about 15 minutes. Reduce the heat of the grill, close the cover, and grill until tender, about 15 minutes longer. Remove to a platter and sprinkle with sesame seeds and green onions. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 31948,"Ham, Leek and Gruyere Quiche 1 1/2 cups all-purpose flour, plus more for dusting 1/2 teaspoon salt 10 tablespoons unsalted butter, chilled and cut into small cubes
2 tablespoons sour cream Ice water, as needed 2 tablespoons unsalted butter 2 large leeks, white and light green parts chopped
3/4 cup heavy cream 3/4 cup whole milk 1 tablespoon cornstarch 1/2 teaspoon kosher salt 1/4 teaspoon cracked black pepper Pinch cayenne pepper Pinch nutmeg 5 large eggs 1 cup shredded gruyere cheese 1 cup diced honey-baked ham Instructions: For the crust: Preheat the oven to 375 degrees F. Pulse together the flour and salt in a food processor. Add the chilled butter and pulse just until the butter is evenly distributed throughout. Add the sour cream and continue to pulse 2 to 4 more times until just incorporated. Add 2 tablespoons of ice water at a time, pulsing after each addition, until the dough starts to hold together. Add more water as needed. Turn the dough out onto plastic wrap and form it into a disc. Wrap the dough in the plastic wrap and let rest in the refrigerator 30 minutes. Roll the dough on a floured surface into a 12-inch circle about 1/4-inch thick. Roll up the dough using a rolling pin, and gently lift and place it over a deep, 10-inch tart pan. Gently press the dough into all the crevices and trim the overhang to 1/2-inch. Crimp the edges for a decorative finish and use the trimmed dough to patch any holes. Dock the bottom of the crust with a fork to keep it from puffing up, line with parchment paper and add dried beans to act as pie weights. Place on a large baking sheet and bake until the crust begins to brown, 20 to 30 minutes. Remove the parchment and dried beans. For the custard: Melt the butter in a large saute pan over medium heat and saute the leeks until they soften and begin to caramelize, stirring occasionally, 8 to 10 minutes. Remove from the heat, cool and reserve. Whisk the cream, milk, cornstarch, salt, pepper, cayenne, nutmeg and eggs in a large mixing bowl. Scatter the leeks evenly over the bottom of the crust. Top with the cheese and ham. Pour the custard over the top and place in the oven on a large sheet tray. Bake until the center is set and the crust is golden brown, 40 to 45 minutes. Let cool on a wire rack. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 31949,"Horseradish Fry Sauce 1 cup ketchup (recommended: Heinz) 2 cups mayonnaise 4 tablespoons prepared horseradish sauce 1/2 lemon, juiced Instructions: Combine all ingredients together in a mixing bowl. Transfer to an airtight container and refrigerate until ready to use. ","[Chardonnay, Riesling, Gewrztraminer]" 31950,"Shredded Veggie Salad 2 hearts romaine or 1 small head iceberg lettuce, shredded 1 medium beefsteak tomato, halved then very thinly sliced 1 small green bell pepper, very thinly sliced 1/2 medium onion, very thinly sliced 1/4 cup hot pepper rings or pepperoncini, drained and chopped 2 tablespoons red wine vinegar, eyeball it 1/4 cup extra-virgin olive oil, eyeball it Salt Pepper Instructions: Mix salad and dress with vinegar, oil, salt, and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 31951,"Long Island Ice Tea 0.25 oz. Tanqueray London Dry Gin 0.25 oz. Smirnoff No.21 Vodka 0.25 oz. Captain Morgan Silver Spiced Rum 0.25 oz. Cuervo Especial Gold 0.25 oz. triple sec 1 oz. sweet and sour mix 6 oz. cola Instructions: Add Tanqueray London Dry, Smirnoff No.21 Vodka, Captain Morgan Silver Spiced, Cuervo Especial Gold, triple sec, and sweet and sour mix in ice-filled collins glass and stir. Top with cola. Garnish with lemon wedge (optional).; ","[Gin, Vodka, Rum]" 31952,"Duff's Curried Pasta Salad Kosher salt 8 ounces elbow macaroni 1/4 cup cold milk 2 tablespoons curry powder (preferably Madras-style) 1/4 cup peanut oil 2 tablespoons mayonnaise 1/4 cup mango chutney, finely chopped 1/4 cup rice wine vinegar Freshly ground pepper 1 10-ounce bag broccoli slaw mix 1/2 cup chopped scallions 1/4 cup roughly chopped fresh cilantro Instructions: Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente; drain and toss with the milk in a large bowl. Meanwhile, toast the curry powder in a small dry skillet over medium heat until fragrant, about 1 minute. Whisk in the peanut oil and cook until the oil is curry-colored; let cool. Whisk the mayonnaise, chutney and curry oil in a large bowl, then whisk in the vinegar to make a smooth dressing. Season with 1/4 teaspoon salt, and pepper to taste. Add the broccoli slaw mix, scallions and cilantro to the dressing and toss until combined. Stir in the pasta and toss to coat. Cover and refrigerate until serving. ","[Chardonnay, Sauvignon Blanc, Chenin Blanc, Riesling]" 31953,"Squab with Young Morels, Roast Garlic and Sage Polenta 2 tablespoons olive oil 4 large shallots 2 cloves garlic, coarsely chopped 1 cup Zinfandel 2 bay leaves 3 sprigs thyme 10 to 15 black peppercorns 6 young squab 1 head garlic, separated into cloves, unpeeled 3 tablespoons olive oil 3 cups strong chicken broth 1 1/2 cups cornmeal 1 tablespoon butter 1/2 cup creme fraiche 10 leaves fresh sage, chopped 1 teaspoon salt 1 teaspoon freshly ground white pepper 2 cups fresh morels, or 1/4 cup dried (soaked in hot water to reconstitute and towel dried) Instructions: In small sauce pan saute shallots and chopped garlic in oil. Once they are soft, but not brown, transfer to a one-pint measuring cup. Add wine, bay leaves, thyme and peppercorns. In a nonreactive baking dish place squab, breast down, along bottom. Pour shallot marinade oven squab, cover, and refrigerate overnight. In a preheated 375 degree oven, place squab, breast-side up in baking dish. Discard marinade. Roast squab for 40 - 50 minutes, or until juices of breast meat turn clear when you poke with a fork. Serve with roasted garlic and polenta.
For the Roast Garlic and Sage Polenta: Preheat oven to 300 degrees. In bowl toss garlic in 1 tablespoon olive oil. Wrap loosely in aluminum foil and roast in oven for 30 minutes. Remove and let cool. Peel cloves. In large saucepan add chicken broth and garlic. Bring to a boil and let simmer, uncovered, for 30 minutes. Remove from heat and set aside, preferably overnight. Remove garlic from broth, set aside, and bring broth to a boil. Slowly add the cornmeal, whisking constantly until fully incorporated, and mixture thickens. Lower heat and cook polenta for 20 minutes, stirring periodically. Add butter, creme fraiche, sage, salt, and pepper just before serving. Stir well to incorporate. In large saute pan saute morels in remaining oil over a high heat. Serve with squab. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 31954,"Thai Beef Salad 3/4 pound roast beef (from deli counter), thinly sliced 1 (10-ounce) bag European salad mix (iceberg, romaine, escarole, endive, and radicchio) 1 (14-ounce) can bean sprouts, well drained 1 (10-ounce) can diced tomatoes with green chilies, well drained 1/2 cup coarsely chopped fresh basil (no substitute; measure loosely packed) 2 tablespoons vegetable oil 2 tablespoons Asian roasted sesame oil 2 tablespoons soy sauce 1 large garlic clove, finely minced 1 tablespoon minced fresh lemongrass or 1 teaspoon finely grated lemon zest 1 tablespoon minced fresh ginger 1/2 cup chicken broth 3 tablespoons fresh lemon juice 1/4 teaspoon freshly ground black pepper Salt, to taste Instructions: Place all salad ingredients in large bowl, toss lightly and set aside. For the dressing, whisk vegetable and sesame oils, soy sauce, garlic, lemongrass, and ginger briskly in a bowl until creamy. Add broth, lemon juice, and pepper and again whisk until creamy. Drizzle dressing over salad and toss gently. Taste for salt, adjust as needed, and serve. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 31955,"Chess Pie 1 1/4 cups all-purpose flour, plus more for dusting 1 tablespoon granulated sugar 1/2 teaspoon salt 2 tablespoons cold vegetable shortening 6 tablespoons cold unsalted butter, cut into small pieces 1 teaspoon apple cider vinegar 3 to 4 tablespoons ice water 1 stick unsalted butter, melted 2 cups granulated sugar 3 tablespoons fine yellow cornmeal 1 tablespoon all-purpose flour 1/2 teaspoon salt 1/4 cup milk 1 tablespoon distilled white vinegar 1 teaspoon pure vanilla extract 4 large eggs, beaten Confectioners\u2019 sugar, for dusting Instructions: Make the crust: Pulse\u202fthe flour, granulated sugar and salt in a food processor. Add the shortening and pulse until just incorporated. Add the butter and pulse until just combined with some pea-size pieces. Add the cider vinegar and 3 tablespoons ice water and pulse until the dough comes together but is still slightly crumbly.\u202fIf the mixture seems too dry, add up to 1 more tablespoon ice water, a little at a time. Turn out the dough onto a sheet of plastic wrap and press into a 6-inch disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to overnight. Roll out the dough on a lightly floured surface into a 13-inch round. Ease the dough into a 9-inch pie plate. Trim any overhanging dough, then crimp the edges with your fingers. Refrigerate the crust at least 1 hour before filling and baking. Preheat the oven to 350? F. Line the pie crust with parchment paper and fill with pie weights or dried beans. Place on a rimmed baking sheet and bake until lightly golden brown around the edges, about 15 minutes. Remove the parchment and weights and continue baking until golden brown all over, 10 to 15 more minutes. Let cool while you make the filling. Make the filling: Whisk the melted butter, granulated sugar, cornmeal, flour and salt in a large bowl until smooth. Whisk in the milk, white vinegar and vanilla, then whisk in the eggs. Pour into the crust. Bake until lightly browned and the center is set and no longer jiggly, 45 to 55 minutes (tent with foil if the pie is getting too dark). Let cool completely on a rack, then dust with confectioners\u2019 sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 31956,"Involtini Di Carne Alla Siciliana 1 3/4 to 2 pounds top round, sliced into 4 to 6 long slices about 1/4-inch thick 1/2 cup extra virgin olive oil 1 cup finely chopped onion 1/2 cup lightly toasted bread crumbs 1/2 cup finely grated Pecorino Romano 1/3 cup raisins, soaked in warm water until plump 1/3 cup lightly toasted pine nuts 3 tablespoons chopped parsley leaves 1 lemon, zest finely grated Salt and freshly ground black pepper Salt and freshly ground black pepper
16 fresh bay leaves 32 pearl or other small boiling onions, blanched and peeled
Instructions: Cut each 1/4-inch thick slice of meat into portions about 2 to 2 1/2 by 4 to 5 inches. Transfer the slices to sheets of plastic wrap, cover with plastic wrap, and, using the smooth side of a meat mallet, pound the sliced top portions until slices are very thin - ideally about 1/8-inch thick, being careful not to tear the meat. You should have approximately 16 (3 by 6 to 7-inch) rectangular portions of meat. In a small skillet heat 2 tablespoons of the olive oil on a medium-high heat and saute the onion until tender and translucent. Transfer to a small mixing bowl and add the bread crumbs, cheese, raisins, pine nuts, parsley, and lemon zest. Season with salt and pepper, to taste. Set aside for filling. Preheat a grill, grill pan, or broiler to high heat. Lay the beef slices on a clean flat work surface and drizzle with 4 tablespoons of the remaining olive oil, turning to coat evenly. Season with salt and pepper. Divide the bread crumb mixture evenly among the beef slices, about 2 tablespoons each, placing the filling on 1of the short ends. Using your fingers, roll the slices lengthwise up and over the filling until the meat is completely rolled up. Using butcher's twine, tie both ends of each roll firmly to secure. Thread the meat rolls onto 2 skewers, 1 at either end of the roll, and thread bay leaves and onions onto each skewer, then top with a second beef roll and 2 more onions, until you have used all of the ingredients, like a kabob. Lightly brush each skewer with some of the remaining olive oil. You should have 8 double-skewered kabobs, each with 2 beef rolls, 4 onions, and 2 bay leaves. Grill the skewers, turning occasionally, until meat is charred on the outside but still medium-pink on the inside, about 4 to 5 minutes per side. Set skewers aside to rest for 5 to 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 31957,"Boozy Brown Butter Milkshake 2 tablespoons butter 1 cup vanilla ice cream
1/4 cup milk
1 1/2 ounces spiced rum
1 tablespoon chopped pecans
Instructions: Add the butter to a small skillet and melt over medium-low heat; cook until light brown with a nutty smell, about 5 minutes. Remove from the heat to cool. Add the ice cream, milk, spiced rum and brown butter to a blender and blend until combined. Pour into a tall glass and garnish with the pecans. ","[Rum, Port, Tawny Port, Madeira]" 31958,"Sweet and Sour Carrots 6 medium carrots, peeled and sliced on the bias 1/2 medium onion, finely chopped 1/4 cup parsley, finely chopped 1/2 tablespoon paprika 1/2 tablespoon black pepper 1/2 tablespoon teaspoon cinnamon 1/4 teaspoon chili flakes 2 tablespoons sugar 1 cup orange juice 1/2 cup red wine vinegar 2 ounces extra virgin olive oil Pinch salt 1 orange peeled and sliced, for garnish Instructions: Bring a pot of salted water to boil and add the sliced carrots, cook until the carrots are just tender. Strain the carrots and let sit for 10 minutes. In a large bowl add the cooled carrots, onions, parsley, paprika, black pepper, cinnamon, chili flakes, 2 tablespoons sugar, 1 cup orange juice, 1/2 cup red wine vinegar, 2 ounces olive oil. Season to taste with salt. Mix all the ingredients together well and refrigerate for 20 to 30 minutes. Garnish salad with 1 orange, peeled and sliced. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31959,"Cornbread-Chili Casserole 1 tablespoon vegetable oil 1 medium onion, chopped
1 1/2 pounds lean ground beef
1 1/2 cups mild salsa (medium or hot if preferred)
One 12-ounce bag frozen whole-kernel white shoepeg corn, thawed
1/4 cup vegetable broth
2 tablespoons hot Mexican chili powder
1 teaspoon ground cumin
Salt and freshly ground black pepper Three 8-ounce boxes cornbread muffin mix (Jiffy preferred)
1 1/2 cups whole milk
1 cup shredded Cheddar (about 4 ounces)
1/4 cup sour cream
Instructions: Preheat the oven to 375 degrees F. In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer. In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving. ","[Zinfandel, Tempranillo, Malbec, Garnacha]" 31960,"Parmesan Tortilla Crisps 1/4 cup extra-virgin olive oil 1 tablespoon dried oregano 1/2 teaspoon freshly ground black pepper 12 (6-inch) corn tortillas 1 cup freshly shredded Parmesan 1/4 teaspoon salt Instructions: Preheat the oven to 375 degrees F. Line 2 heavy large baking sheets with aluminum foil. Whisk the oil, oregano, and pepper in a small saucepan over medium heat just until warm. Set aside for 15 minutes. Brush the oil mixture over both sides of the tortillas. Stack the tortillas and cut them into 1/2 to 3/4-inch wide strips. Arrange the strips in a single layer over the baking sheets. Sprinkle the cheese and salt over the strips. Bake until the strips are golden brown and crisp, about 12 minutes. Do-Ahead Tip: The tortilla strips can be made up to 2 days ahead. Store in airtight containers and keep at room temperature. RECOMMENDED WINE #1: Coltibuono Chianti Classico \RS\ 2001 REGION/ORIGIN: Chianti Classico, Tuscany GRAPE/VARIETAL: Sangiovese RECOMMENDED WINE #2: Alois Lageder Pinot Bianco 2003 REGION/ORIGIN: Alto Adige GRAPE/VARIETAL: Pinot Bianco ","[Sangiovese, Pinot Bianco]" 31961,"Matzo Red Velvet Cake 1/3 cup vegetable oil, plus more for brushing 1/2 cup plus 2 tablespoons kosher potato starch 2/3 cup plus 2 tablespoons unsweetened cocoa powder 1/3 cup packed matzo cake meal 10 large eggs 1 1/3 cups granulated sugar 1/4 teaspoon salt 2 tablespoons red food coloring 1 teaspoon vanilla extract 1 pound cream cheese, at room temperature 2 sticks unsalted butter, at room temperature 3 1/2 cups confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Lightly brush two 9-inch-round cake pans with vegetable oil. Line the bottom of the pans with parchment paper, then lightly oil the paper. Combine 2 tablespoons each potato starch and cocoa powder in a small bowl. Dust the prepared pans with the potato starch mixture, tapping out the excess. Sift the matzo cake meal and the remaining 1/2 cup potato starch and 2/3 cup cocoa powder into a bowl. Put the eggs, granulated sugar and salt in a stand mixer bowl. Set the bowl over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is hot (110 degrees F to 120 degrees F), about 5 minutes. Attach the bowl to the stand mixer base and beat with the whisk attachment on high speed until very light and foamy, about 5 minutes. Whisk 1/3 cup vegetable oil, the food coloring and vanilla in a small bowl. Reduce the mixer speed to low; gradually beat the cocoa mixture into the egg mixture, then gradually beat in the oil mixture until just incorporated. Turn off the mixer and finish folding the batter with a rubber spatula until combined. Divide the batter between the prepared pans, smoothing the tops. Bake until the cakes pull away from the pans and the centers spring back when pressed, about 30 minutes. Transfer to a rack and cool 15 minutes in the pans, then run a knife around the edges to loosen. Invert the cakes onto a parchment-lined baking sheet and let cool completely; peel off the parchment. Make the frosting: Beat the cream cheese and butter in a large bowl with a mixer on high speed until smooth, about 1 minute. Reduce the speed to low and gradually beat in the confectioners' sugar, then the vanilla. Increase the speed to high and beat until smooth and fluffy, about 3 more minutes. Transfer 1 cake layer to a platter and spread with 1 1/2 cups frosting; top with the second cake layer. Cover the whole cake with a very thin layer of frosting (this is the crumb coat; it doesn't have to be perfect). Refrigerate until firm, at least 30 minutes. Frost the top and sides of the cake with the remaining frosting, then return to the refrigerator until set, 1 to 2 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31962,"Grilled Apricots: Verikoko Steen Skara 8 apricots, halved Extra-virgin olive oil, for brushing and drizzling Sea salt and freshly ground black pepper 8 paper-thin slices San Daniele prosciutto 5 thinly shaved pieces Kasseri Instructions: Brush the apricot halves with olive oil and sprinkle with salt and pepper. Place on a hot grill and lightly mark the apricots. When warm, pull from the grill and place on a warm plate. Drape the prosciutto over the fruit and lay 5 pieces of the cheese over. Drizzle the fruit with olive oil and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 31963,"Margarita Sherbet Over Double Chocolate Brownies 3 cups whole milk 1 cup margarita mix 3 tablespoons sugar 8 prepared brownies, store-bought or made from your favorite brownie mix Multi-colored nonpareils, for decoration Instructions: Combine milk, margarita mix and sugar in a blender. Pour into the freezer bowl of an ice cream maker and let mix until mixture thickens, about 25 minutes. (The frozen sherbet can be stored in the freezer in an airtight container.) Top each brownie with a scoop of sherbet and decorate with nonpareils. (Please note, on the episode we rolled the sherbet in Dippin' Dots, which are pastel-colored flash-frozen globules of ice cream. They are not typically sold in supermarkets because the sub-zero temperatures required to store them are generally not achievable in home freezers, so we are using nonpareils instead.) ","[Sauvignon Blanc, Moscato, Prosecco, Cava]" 31964,"Chocolate Soup 4 1/2 cups whole milk 1 cup sweetened condensed milk 1 vanilla bean, split and scraped 10 ounces bittersweet chocolate, chopped 5 tablespoons cornstarch 5 tablespoons cold water Mini chocolate biscotti, for garnish Fresh raspberries, for garnish Fresh mint leaves, for garnish Instructions: In a medium saucepan over medium heat, stir together the whole milk, sweetened condensed milk, and vanilla bean. Bring the mixture almost to a boil, stirring constantly. Remove from the heat and let it steep for 20 minutes. Strain and return to the pan. (Rinse and dry the vanilla bean and save it for another use.) Put the pan on low heat, add the chocolate, and whisk until the chocolate melts. Combine the cornstarch and water to form a slurry. Add the slurry a little at a time, whisking constantly, until the soup is thick and smooth. You will know it is ready when the bubbles are gone and the chocolate has thickened, about 5 to 7 minutes. Pour the soup into bowls and garnish with biscotti, raspberries, and mint leaves. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 31965,"15-Minute Chicken, Rice and Grape Salad 3 cups store-bought frozen precooked or leftover brown rice 1/2 cup 2 percent Greek yogurt 2 tablespoons olive oil 1 teaspoon lemon zest, plus 2 tablespoons lemon juice 1 tablespoon mayonnaise 1 small shallot, roughly chopped 1 small clove garlic, roughly chopped Kosher salt and freshly ground black pepper 1/2 cup walnut pieces
1/2 rotisserie chicken, skin removed and meat shredded (about 3 cups) 2 cups small seedless red grapes 1/2 cup loosely packed flat-leaf parsley leaves 4 cups loosely packed baby spinach Instructions: Put the frozen rice in a medium glass mixing bowl, and break it up using a fork. Drape a damp paper towel directly over the rice, and microwave until the rice is warmed through and softened, 2 to 3 minutes. Meanwhile, puree the yogurt, oil, lemon zest and juice, mayonnaise, shallots, garlic, 1 1/2 teaspoons salt and a few grinds of pepper in a small food processor or a blender until smooth. Toast the walnuts in a small skillet over medium heat until fragrant and just starting to brown, about 2 minutes. Combine the chicken, grapes, parsley and spinach in a large bowl, and toss with half the dressing. Add the warmed rice and toasted walnuts, toss again and serve with the remaining dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 31966,"Chocolate Almond Brickle 2 1/2 cups almonds, toasted and coarsely chopped, divided 1 cup (2 sticks) butter 1 1/2 cups packed brown sugar 1 3/4 cups (from 11.55-ounce package) milk chocolate morsels Instructions: Sprinkle 1 1/4 cup nuts over the bottom of a well-greased 13 by 9-inch baking pan. Melt the butter in a medium, heavy-duty saucepan over medium heat. Stir in the sugar. Bring to a boil, stirring constantly, until the mixture reaches 280 degrees F on a candy thermometer, about 7 minutes. Pour the hot mixture over the nuts; let stand for 5 minutes. Sprinkle with morsels. Let stand until morsels melt and become shiny and soft, about 5 minutes. Spread evenly. Refrigerate for about 20 minutes. Break into bite-size pieces.
","[Chardonnay, Riesling, Moscato, Merlot]" 31967,"Chicken Tortilla Rice Bake 2 tablespoons extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 tablespoon taco or fajita seasoning 1 14.5-ounce can chopped tomatoes with green chiles 1 cup converted long-grain white rice 2 cups shredded rotisserie chicken (skin removed) 2 cups shredded Mexican cheese blend (about 8 ounces) 1/2 cup fresh cilantro, roughly chopped, plus more for topping Kosher salt 6 corn tortillas, cut into quarters Sour cream and pickled jalapeno peppers, for topping Instructions: Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the onion and cook until slightly softened, about 2 minutes. Add the garlic and taco seasoning and cook, stirring occasionally, until the garlic softens, about 1 minute. Stir in the tomatoes, rice and 3 cups water. Bring to a boil, then cover and reduce the heat to medium low. Cook until the rice is tender, about 20 minutes. Preheat the broiler. Remove the skillet from the heat and stir in the chicken, 1 cup cheese, the cilantro and 1/2 teaspoon salt. Arrange the tortillas on top to cover and sprinkle with the remaining 1 cup cheese. Broil until the cheese melts, 2 to 3 minutes. Top with sour cream, pickled jalapenos and more cilantro. ","[Sauvignon Blanc, Vermentino, Tempranillo, Garnacha]" 31968,"Chocolate-Peanut Party Popcorn 2 tablespoons vegetable oil 1/3 cup popcorn kernels 2 tablespoons unsalted butter, plus more if needed 1/2 cup toffee chips 1/2 cup honey-roasted peanuts 1 cup semisweet chocolate chips Instructions: Combine the vegetable oil and 1 popcorn kernel in a heavy pot over high heat; cover. When it pops, add the rest of the kernels. Partially cover and cook, shaking the pot, until you no longer hear the popping sounds. Remove from the heat and spread the popcorn on a baking sheet. In the same pot, melt the butter over medium heat. Add the toffee chips and peanuts and stir until the toffee melts and evenly coats the peanuts, about 2 minutes, adding more butter if needed. Pour the mixture over the popcorn. Use a rubber spatula to toss the popcorn and toffee sauce to evenly coat.
Put the chocolate chips in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Dip a whisk in the melted chocolate and use it to drizzle over the popcorn. Let harden before serving. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 31969,"Salsa de Pimentos (Pimento Sauce) 2 red bell peppers, roasted, peeled, and cut in chunks 4 hard cooked egg yolks 1 cup half and half 1 teaspoon paprika 2 tablespoons olive oil 1 tablespoon anchovy paste 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 3 tablespoons lemon juice Dash of Tabasco 20 stuffed olives, thinly sliced Instructions: In a blender, combine the red peppers, egg yolks, half and half, paprika, oil, anchovy paste, salt, and pepper. Blend until smooth. Pour into a bowl and add the lemon juice, Tabasco, and olives. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 31970,"Fermented Dill Pickles 2/3 cup pickling salt 1/4 head green cabbage, cut into 2-inch pieces 8 cloves garlic 8 fresh grape or black currant leaves, each the size of a silver dollar 12 dried red cl peppers (optional) 4 large heads fresh crown dill (bloomed dill), stems trimmed (or 4 teaspoons dried dill seeds) 30 to 40 Persian or other small cucumbers (about 6 inches long and 1 inch thick)
Instructions: Grape leaves keep the pickles crisp. Ask for them at a farmers' market, or as an alternative, add 1/2 teaspoon alum powder to each jar before filling. Sterilize the jars: Wash the jars, lids and bands in hot soapy water and rinse well. Place a canning rack or folded kitchen towel in the bottom of a stockpot and fill halfway with water. Add the jars, making sure they are submerged. Bring to a boil and boil 10 minutes. Remove with a jar lifter or tongs and place on a clean towel. Put the lids and bands in a saucepan of simmering water until ready to use. Make the brine: Combine 13 cups water with the pickling salt in a large pot and bring to a boil, whisking to dissolve the salt. Set aside. Fill the jars: In the bottom of each sterilized jar, add a layer of cabbage leaves, 1 garlic clove, 1 grape leaf, 2 chiles and a tuft of crown dill. Pack the jar with cucumbers, standing them upright and getting in as many as you can. Top each jar with another garlic clove, grape leaf, cl and tuft of crown dill. Add the brine: Ladle the hot brine into each jar (use a funnel if you have one), leaving 1/8 inch headspace. You may not need all of the brine. Close the jars: Wipe the jar rims with a cloth dipped in boiling water. Screw the sterilized lids on tight-as tight as you possibly can. Ferment the pickles: Once the jars cool, transfer them to a warm place (75 degrees For so) and let the pickles ferment 1 week. This is the warm jump-start period; the brine should get cloudy and the lid tops should become tight with pressure. Then transfer the jars to a cool, dark place and wait at least 6 weeks and up to6 months before eating. Be careful opening the jars-fermentation causes the brine to carbonate and it may spray. And don't worry if the garlic changes color; it's still edible. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31971,"Spicy Agave Wave Ice 1 slice jalapeno, seeded 1 by 1/4-inch piece 1-ounce fresh lime juice 1/2-ounce fresh lemon juice 1 1/2 ounces tequila blanco (100 percent blue agave) 3/4-ounce agave nectar 1/2 celery stick, for garnish Instructions: Fill a glass or cocktail shaker with some ice. Add jalapeno, lime and lemon juices and muddle. Add more ice and the tequila and agave nectar. Shake and pour into a tall glass with ice. Garnish with celery stick. ","[Tequila, Mezcal, Cava]" 31972,"Teriyaki-Beer Skirt Steak 1 1/2 pounds skirt steak 1/2 cup beer 1/4 cup teriyaki sauce 1/4 cup brown sugar 1 tablespoon black pepper season mix 1 red bell pepper, cut into 1/2-inch slices 1 green bell pepper, cut into 1/2-inch slices 2 sweet onions, cut into 1/2-inch slices 3 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar Hawaiian sweet rolls Instructions: In a zip-top bag, place skirt steak, beer, teriyaki sauce, brown sugar, and season mix. Push out air and seal. Shake to combine. Set aside. In another zip-top bag, add vegetables, oil, and vinegar. Push out air and seal. Shake to combine. Set aside. Preheat grill. Grill vegetables to desired tenderness, about 10 to 15 minutes. Remove from grill and set aside. Grill steak approximately 3 to 5 minutes per side for medium rare. Remove from grill and let rest for 5 minutes. Thinly slice steak at an angle. Serve meat and vegetables piled on Hawaiian sweet rolls. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 31973,"Four Seasons Skillet Pizza 1/2 cup tomato puree 1 tablespoon olive oil
1 tablespoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon olive oil 3 ounces crimini mushrooms, sliced
Kosher salt and freshly ground black pepper 1 store-bought pizza crust 1 cup grated mozzarella
3 marinated artichoke hearts, drained and quartered
2 tablespoons grated fontina cheese 8 grape tomatoes, halved
2 tablespoons mozzarella pearls
1 ounce sliced pepperoni 1/4 cup black kalamata olives, pitted and halved lengthways
1 tablespoon grated fresh Parmesan, for garnishing
2 tablespoons small basil leaves, torn, for garnishing
Instructions: Preheat the oven to 450 degrees F. For the pizza sauce: Add the tomato puree, olive oil, dried oregano, salt, pepper and 1 tablespoon water to a bowl and mix together. For the pizza: Heat the olive oil in a large cast-iron skillet over high heat. Season the mushrooms with salt and pepper. Saute on high, tossing and moving them so they cook quickly, until the mushrooms have released their water and have started to brown, 3 to 5 minutes. Remove them to a plate and wipe the skillet carefully with a paper towel. To assemble the pizza: Place the pizza crust in the skillet. Spread the pizza sauce over the crust leaving a 1/2-inch border around the edge. Sprinkle with the mozzarella. Imagine the pizza divided into four quadrants representing the seasons. For spring: Arrange the artichoke hearts over one quadrant and sprinkle with the fontina. For summer: Arrange the tomatoes on a second quadrant cut-side up, placing the mozzarella pearls around them. For fall: Arrange the sauteed mushrooms on a third quadrant. For winter: Arrange the pepperoni and olives on the last quadrant. Transfer the skillet to the oven and bake until the pizza is hot and the cheese is melted, about 10 minutes. Garnish with the Parmesan and basil. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 31974,"Banana Bread Biscotti 1 loaf banana bread 1/4 cup honey
Instructions: Preheat the oven to 300 degrees F. Position a cooling rack on top of a baking sheet. Slice the banana bread width-wise. Then, slice into thin pieces that are each about 1/2 inch thick. Lightly brush one side of each slice with honey and place on the cooling rack. Bake until golden and crispy, about 30 minutes. Allow to cool on the rack for 10 minutes. The biscotti will become more crisp as they cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 31975,"Turkey French Dip Sandwiches 1 1/2 pounds skin-on, boneless turkey breast 3 tablespoons extra-virgin olive oil 1 tablespoon fresh thyme, chopped Kosher salt and freshly ground pepper
2 carrots, thinly sliced 2 celery stalks, thinly sliced 1 large onion, roughly chopped 2 cloves garlic, smashed 1 cup low-sodium chicken broth 3 tablespoons Worcestershire sauce 4 mini baguettes (or 6-inch sections of baguette), split 4 slices provolone cheese Instructions: Rub the turkey breast with 1 tablespoon olive oil, the thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon olive oil in a large cast-iron skillet over high heat. Add the turkey, skin-side down, and cook until golden, about 3 minutes. Turn and cook 2 more minutes. Reduce the heat to medium high; add the carrots, celery, onion and garlic and cook, stirring, 2 minutes. Add the chicken broth and Worcestershire sauce and bring to a boil. Reduce the heat to medium low, cover and simmer until the turkey is cooked through, about 20 minutes. Transfer the turkey to a cutting board; let rest 5 minutes, then slice.
Preheat the broiler. Drizzle the cut sides of the bread with the remaining 1 tablespoon olive oil. Arrange the bread bottoms on a baking sheet; top each with a slice of cheese. Broil until melted, about 1 minute. Top with the turkey, vegetables and some of the pan juices, then cover with the bread tops. Serve with more pan juices for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31976,"Gnocchi with Chorizo and Corn Kosher salt 1 tablespoon olive oil
1 pound chorizo
3 cloves garlic, minced
1 small yellow onion, diced
1 cup jarred sliced roasted bell peppers
1 cup frozen fire-roasted corn
One 4-ounce can chopped green chiles
1 1/2 cups cream
1/2 cup chicken stock
One 1-pound package refrigerated gnocchi
1 cup grated Monterey Jack cheese
2 tablespoons salted butter
2 green onions, sliced thin
Instructions: Bring a large pot of salted water to a boil. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chorizo, garlic and onion and cook until the chorizo is cooked through, 5 to 8 minutes. Drain any excess grease if needed. Add the roasted bell peppers, corn and green chiles. Stir to combine. Add the cream and stock and bring to a boil. Allow the sauce to thicken slightly while you cook the gnocchi. Drop the gnocchi into the boiling water and stir. Cook briefly, about 1 minute; the gnocchi will float to the top when ready. Using a slotted spoon, transfer the gnocchi to the sauce, then toss to combine. Remove the skillet from the heat and add the cheese and butter. Continue to toss until the cheese has melted and everything has come together. Serve garnished with sliced green onions. ","[Rioja, Tempranillo, Barbera, Dolcetto]" 31977,"Pan-Fried Chicken Dumplings with Sweet and Spicy Dipping Sauce 1/2 cup ponzu (available in the Asian section of most markets) 1 teaspoon hot sauce 1/2 teaspoon stir-fry seasoning mix 1/2 pound ground chicken 1 scallion, chopped 1 tablespoon stir-fry seasoning mix 1 (12-ounce) package round wonton wrappers 2 tablespoons vegetable oil Instructions: For the dipping sauce: In a small bowl, stir together the ponzu, hot sauce and stir-fry seasoning. For the wontons: In a bowl, add the chicken, scallions and stir-fry seasoning. Mix with a spoon until well combined. Put a wonton wrapper onto your work surface. (Keep the wonton wrappers covered with a damp towel so they don't dry out.) Place 1 heaping teaspoon chicken mixture in the center of the wrapper. Coat the edges of the wrapper with a little water using your finger or a brush. Fold the circle to form a half moon, pressing out any air bubbles Set aside, covered with a damp towel, while you make the rest. When you are ready to cook, place a large, nonstick skillet fitted with a lid over medium-high heat and add the vegetable oil. When the oil is hot, place the wontons in a single layer in the pan; they should be close together but not touching. Depending on the size of the skillet, you may need to cook the dumplings off in 2 or 3 batches. Cook, uncovered, until the bottoms are browned, about 4 minutes. Lower the heat to medium-low, carefully pour in 2 tablespoons water and immediately cover the pan with a lid. Cook until the wontons are tender, about 5 minutes. Remove from the pan and serve hot with the dipping sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 31978,"Miss Brown's Ballpark Potato Salad 4 slices thick-cut bacon One 3-pound package fingerling potatoes (or mix of baby potatoes) Kosher salt and freshly ground black pepper 3/4 cup extra-virgin olive oil 1/2 cup red wine vinegar 1/4 cup whole-grain mustard 3 tablespoons refrigerated pesto 1 tablespoon chopped fresh oregano 2 cups baby arugula 1/2 cup chopped red onion 1/3 cup chopped fresh chives Instructions: Cook the bacon in a skillet, turning occasionally, until crisp, about 10 minutes. Remove from the skillet and crumble. Add the potatoes to a Dutch oven with salted water to cover. Bring to a boil and cook until tender, about 25 minutes. Drain and let cool completely, then cut into bite-size pieces. Place in a serving bowl. Whisk together the oil, vinegar, mustard, pesto and oregano in a medium bowl. Season with salt and pepper. Add the arugula, onion, chives and bacon to the potatoes. Pour the dressing over the potato mixture and toss gently to coat. Serve immediately or cover and refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 31979,"Beef Stew with Cream Biscuits 2 tablespoons all-purpose flour 3/4 teaspoon ground cayenne 1 tablespoon kosher salt, plus more for seasoning 1 teaspoon finely ground black pepper, plus more for seasoning 2 pounds beef stew meat, cut into 1-inch pieces 2 tablespoons vegetable oil 1 medium yellow onion, finely chopped 5 medium carrots (about 12 ounces), cut into 1-inch pieces 5 celery ribs (about 1/2 pound), cut into 1-inch pieces 6 medium garlic cloves, finely chopped 2 tablespoons tomato paste 1 tablespoon minced fresh thyme leaves 1 medium bay leaf 3/4 cup dry red wine 1 pound red potatoes, cut into 1-inch pieces 2 cups beef broth 1/3 cup minced fresh Italian parsley leaves 1 1/2 cups all-purpose flour 1/2 cup finely ground cornmeal 1 tablespoon minced fresh thyme leaves 2 teaspoons sugar 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 1/3 cups heavy cream, plus more for brushing tops Instructions: In a small bowl, mix the flour, cayenne, and the salt and pepper until evenly combined. Pat the meat dry, then sprinkle with the flour mixture and toss to coat. Heat 1 tablespoon of the oil in a 4-quart Dutch oven (or oven-ready saucepan) over medium-high heat. When the oil shimmers, add half of the meat and sear until brown on all sides, about 5 to 6 minutes. Remove to a plate and repeat with the remaining meat. Add the remaining 1 tablespoon of the oil and reduce the heat to medium. Add the onions, carrots, and celery. Season with salt and pepper, to taste, and cook, stirring occasionally, until the vegetables are brown, about 5 minutes. Heat oven to 325 degrees F and arrange a rack in the middle. Add the garlic, tomato paste, thyme, and bay leaf and stir to coat. Stir in the wine and scrape up any browned bits stuck to the bottom. Add the potatoes and stir to coat. Add the meat and any accumulated juices, and the beef broth. Bring to a boil over high heat, then reduce the heat to a simmer. Cover the stew with a lid and transfer to oven. Cook until the beef is knife tender, about 1 1/2 hours. When beef is almost ready, make the biscuits. In a medium bowl, whisk together the flour, cornmeal, thyme, sugar, baking powder, and salt until evenly combined. Stir in the cream until a loose dough forms. Lightly flour a clean work surface, turn the dough out onto the surface, and knead briefly until smooth, about 30 seconds. Pat into a 1-inch thick circle and cut into 8 wedges. Increase the oven to 400 degrees F. Remove the stew from the oven. Uncover the stew, and stir in the parsley. Top the stew with the biscuits and brush with a little cream. Return the pot to the oven bake until the tops are crispy and golden brown, about 30 to 35 minutes. Remove from the oven and serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 31980,"Grappa Mussels 2 onions, diced 2 bulbs fennel, diced 2 heads garlic, peeled and crushed 1 bottle white wine 1/2 pound whole basil leaves 4 pounds tomatoes, juiced 2 quarts vegetable stock 2 quarts shellfish stock Extra-virgin olive oil Salt and pepper to taste 1 baguette, cut in half and sliced lengthwise into 1/4-inch thick slices Extra-virgin olive oil Cracked black peppercorn and sea salt to taste Parmigiano Reggiano cheese, grated 4 tablespoons butter 1 tablespoon extra-virgin olive oil 2 pound Prince Edward Island mussels, washed and beards removed 4 cloves garlic, shaved thin 2 heads fennel, shaved thin 4 shallots, thinly sliced 2 tomatoes, peeled, seeded, and diced 2 tablespoons basil, thinly sliced 2 tablespoon flat leaf parsley, chopped fine Instructions: For the Tomato Broth: Sweat the onions, garlic and fennel over medium-high heat in extra-virgin olive oil until translucent, 5 to 7 minutes. Deglaze the pan with the wine and let reduce by half over high heat, 5 minutes. Add the tomato juice and both stocks. Add the basil and reduce by half, 10 to 12 minutes. Strain the broth through a fine sieve and season with salt and pepper. Set aside. For the Crostini: Preheat the oven to 300 degrees. Line a baking sheet with parchment paper and brush with extra-virgin olive oil. Season the pan with salt and pepper. Place the bread slices on the baking sheet and season the bread with extra-virgin olive oil, salt and pepper to taste. Sprinkle the bread with grated Parmesan cheese. Transfer the slices to the oven and bake until golden, about 5 minutes. For the Mussels: In a large pot over medium-high heat add 2 tablespoons butter and 1 tablespoon extra-virgin olive oil. Add shaved garlic, shaved fennel, and shaved shallots. Saute until the vegetables are translucent. Add the mussels to the pot and cover with the tomato broth. Cover the pot and cook the mussels until they open, removing the mussels which open first and transferring to warm bowls. Reduce the broth by half. Add the chopped parsley, chopped basil, and chopped tomatoes. Add 2 tablespoons butter and season with salt and pepper. Spoon over the cooked mussels and serve with the Crostini. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 31981,"Baked Pommes Frites 6 russet potatoes 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper Instructions: Preheat the oven to 450 degrees F. Peel potatoes and cut lengthwise into quarter-inch thick slices. Cut again into 1/4-inch thick fries. Place the potatoes into a bowl with cold water; this will help keep the fries crisp. Just before cooking, drain water and place on paper towel, pat dry. Put the potatoes in a bowl; add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheet. Bake until light brown. Cook for approximately 30 to 40 minutes, turning frequently until golden brown. Remove from oven, allow to cool for 1 or 2 minutes and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31982,"Root Beer Pulled Pork Sandwich 1 pork tenderloin or roast (about 2 pounds), cut in half 1 tablespoon seasoning salt 1 can (12 ounces) root beer 1 bottle (4 ounces) liquid smoke 1 cup Sassy Sauce, recipe follows, or your favorite barbeque sauce 8 hamburger buns Spicy bread and butter pickle chips, for serving 1 cup ketchup 1/2 cup brown sugar 1/4 cup Dijon mustard 1/2 cup molasses 1/2 teaspoon garlic salt 1/2 teaspoon fresh ground pepper 1 tablespoon liquid smoke 2 tablespoons Worcestershire sauce 1/8 teaspoon cayenne pepper Instructions: Place the pork tenderloin or roast in the bottom of a slow cooker and sprinkle with the seasoning salt. Pour the root beer and liquid smoke over the top. Place the lid on the slow cooker and cook on low for 8 hours. Once the pork is done, remove from the pan and shred with a fork. Place into a bowl and add in the Sassy Sauce, as well as 1/2 cup of the juice from the slow cooker. Serve on a bun with bread and butter pickles. Ingredients and Directions To make the sauce, add the ketchup, brown sugar and mustard and to a medium saucepan. Stir in the remaining ingredients and simmer over medium-low heat for about 15 minutes. Remove and serve with pulled pork sandwiches. Makes 1 1/2 cups. ","[Zinfandel, Merlot, Syrah, Cabernet Sauvignon]" 31983,"Semi-freddo Cookies and Cream with Salted Caramel 4 cups heavy cream 1/4 cup confectioners' sugar 2 tablespoons pomegranate molasses 15 gingersnap cookies 1 cup sugar 1/4 cup water 1/2 stick butter 2 teaspoons kosher salt Instructions: Begin by whipping cream with confectioners' sugar until you get soft peaks. Add pomegranate molasses and stir 2 times gently to combine and just streak the pomegranate through the cream. Take a large plastic bag and using a wooden rolling pin, smash the gingersnaps into rough pieces. To assemble, take a ramekin and add a layer of gingersnaps first, followed by cream, gingersnaps and finally cream again. Use an off-set spatula or the back of a knife to flatten the tops. Set in the freezer for 45 to 60 minutes to freeze. Run a knife around the edges when set and invert onto a plate. Make the caramel sauce by adding sugar and water to a small saucepan and set over medium-high heat. Once the sugar has dissolved and the caramel reaches a dark amber stage, add butter and salt and swirl to combine. Remove from heat and drizzle over semi-freddo cookies and cream. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 31984,"Truffled Chicken Liver Mousse 1 1/4 pounds fresh chicken livers, fat and membranes trimmed 1 cup whole milk 8 tablespoons (1 stick) unsalted butter, at room temperature, divided 1 1/2 cups chopped yellow onion (1 large) 1 teaspoon fresh thyme leaves 1/4 cup Cognac or brandy Kosher salt and freshly ground black pepper 3 ounces white truffle butter, at room temperature 1/2 cup minced fresh flat-leaf parsley, plus extra sprigs 3 to 4 tablespoons melted duck fat or clarified butter Crackers or toast triangles, for serving Instructions: Place the chicken livers and milk in a medium bowl, cover, and refrigerate for at least 2 hours. Drain the livers and discard the milk. Melt 4 tablespoons of the butter in a medium (10-inch) skillet over medium heat. Add the onion and cook for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the chicken livers and thyme and cook for 4 to 5 minutes, turning with tongs to cook evenly, until they're lightly browned on the outside but still raw inside. Add the Cognac, 1 tablespoon salt, and 2 teaspoons pepper and continue to cook for 3 to 4 minutes, until the livers are cooked but still very pink inside. (If they're overcooked, the pate will be dry.) Pour the contents of the pan into the bowl of a food processor fitted with the steel blade and allow to cool for 15 minutes. Pulse the processor until the chicken livers are almost smooth. Dice the remaining 4 tablespoons of butter and add to the bowl. Add the truffle butter and process until smooth. Add the parsley and pulse just to incorporate. Pour the mousse into one large or four small (8-ounce) ramekins. Pour a thin layer of melted duck fat or clarified butter on each mousse and place whole parsley sprigs on top. Refrigerate for at least 6 hours. Allow to sit at room temperature for 15 minutes before serving with crackers or warm toasts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31985,"Prosciutto-Wrapped Chicken 1 clove garlic, minced 6 fresh sage leaves, roughly chopped 4 chicken cutlets (about 1 1/4 pounds) Kosher salt and freshly ground pepper 8 to 12 thin slices prosciutto 3 tablespoons extra-virgin olive oil Juice of 1 lemon 1 teaspoon dijon mustard 10 cups mixed baby lettuce (about 5 ounces) 1 cup cherry tomatoes, quartered 3/4 cup low-sodium chicken broth 1 tablespoon unsalted butter Instructions: Sprinkle the garlic and sage on the chicken cutlets; season with salt and pepper. Wrap 2 or 3 slices prosciutto around each cutlet. Heat a large nonstick skillet over medium heat; add 1 tablespoon olive oil. Working in batches if necessary, add the chicken and cook, flipping once, until the prosciutto is golden brown and slightly crisp, 6 to 8 minutes. Transfer to a plate. Meanwhile, whisk half of the lemon juice, the mustard, a pinch of salt and a few grinds of pepper in a large bowl. Gradually whisk in the remaining 2 tablespoons olive oil until smooth. Add the lettuce and tomatoes; toss to coat. Add the chicken broth and the remaining lemon juice to the skillet; cook over medium heat until slightly reduced, 1 to 2 minutes. Add the butter and cook, stirring with a rubber spatula, until the butter melts and the sauce thickens, 1 to 2 minutes. Serve the chicken with the salad. Drizzle with the pan sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 31986,"Sesame Noodle Salad 8 ounces dried udon noodles 1 cup frozen shelled edamame Vegetable oil, for the grill 1 bunch scallions 3 tablespoons tahini 3 tablespoons soy sauce 3 tablespoons rice wine vinegar 2 teaspoons toasted sesame oil 2 teaspoons sugar 2 teaspoons grated fresh ginger 2 cups bean sprouts 1 cup shredded carrots 1 cup julienned snow peas Toasted sesame seeds, for topping Instructions: Cook the udon noodles as the label directs; drain and let cool. Meanwhile, cook the edamame as the label directs; drain and let cool. Heat a grill or grill pan over medium-high heat and oil the grates. Add the scallions and cook, turning, until charred, about 3 minutes. Let cool, then slice.
Make the dressing: Whisk the tahini, soy sauce, vinegar, sesame oil, sugar and ginger in a large bowl. Stir in 1 to 2 tablespoons water to make a smooth sauce.
Add the noodles and edamame to the dressing along with the bean sprouts, carrots and snow peas; toss. Sprinkle with sesame seeds.
","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 31987,"Stuffed Cabbage Cups 1 tablespoon extra-virgin olive oil 1 small yellow onion, diced 2 cloves garlic, minced Kosher salt and freshly ground black pepper One 28-ounce can crushed tomatoes 2 tablespoons light brown sugar 1 teaspoon Worcestershire sauce 1/4 cup sour cream 8 Savoy cabbage leaves 1 tablespoon extra-virgin olive oil 1 medium yellow onion, diced 1 clove garlic, minced 1 small green bell pepper, diced 1 stalk celery, diced 1 teaspoon paprika 4 ounces ground beef 4 ounces ground pork 1 cup cooked rice (any kind) 1/2 cup fresh parsley, chopped Instructions: Bring a large pot of salted water to a boil. For the sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook until translucent, stirring occasionally, about 5 minutes. Add the garlic, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until fragrant, about 1 minute. Add the crushed tomatoes, brown sugar and Worcestershire and bring to a boil. Reduce heat to low and simmer until thickened, about 15 minutes.
For the cabbage cups: Meanwhile, add the cabbage leaves to the pot of boiling salted water and cook until softened, about 2 minutes. Remove with tongs and place in a colander. Rinse under cold water, then drain and pat dry. Heat the olive oil in a large saute pan over medium-high heat. Add the onion, garlic, green pepper, celery and 1 teaspoon salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Sprinkle with the paprika and cook, stirring, until fragrant, about 1 minute. Add the beef and pork and cook, stirring and breaking it apart with a wooden spoon, until no longer pink, about 7 minutes. Add the cooked rice and stir to combine and warm through, about 2 minutes. Stir in the parsley.
Finish the sauce by stirring in the sour cream until fully incorporated. To serve, divide the beef mixture among the cabbage leaves and top each with some sauce.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 31988,"Fruit Salad with Limoncello 7 ounces Greek yogurt, such as Fage Total 1/3 cup good bottled lemon curd 1 tablespoon honey 1/4 teaspoon pure vanilla extract 2 cups sliced strawberries (1 pint) 1 cup raspberries (1/2 pint) 1 cup blueberries (1/2 pint) 2 tablespoons sugar 3 tablespoons limoncello liqueur 1 banana, sliced Fresh mint springs Instructions: For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature. For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture. Serve bowls of fruit with a dollop of lemon yogurt on top. Top with a sprig of fresh mint. ","[Prosecco, Moscato, Vinho Verde, Cava]" 31989,"Pumpkin S'mores Layer Cake 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pans 6 whole graham crackers 2 1/4 cups all-purpose flour 2 tablespoons cornstarch 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup granulated sugar 3/4 cup packed light brown sugar 4 large eggs, at room temperature 2 teaspoons pure vanilla extract 1 15-ounce can pumpkin puree 1/2 cup buttermilk 4 ounces bittersweet chocolate, chopped 12 marshmallows 2 tablespoons unsweetened Dutch-process cocoa powder 1 cup cold heavy cream 1/2 teaspoon pure vanilla extract 6 large egg whites 1 1/4 cups granulated sugar 1/4 teaspoon cream of tartar Pinch of salt 1 teaspoon pure vanilla extract Instructions: Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper. Pulse the graham crackers into fine crumbs in a food processor. Add the flour, cornstarch, baking powder, baking soda, cinnamon and salt and pulse until well combined. Beat the butter and both sugars in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Beat in the eggs one at a time, beating well after each addition, then beat in the vanilla. Reduce the speed to low and mix in the pumpkin puree (the batter will look curdled). Beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture. Divide the batter evenly between the prepared pans. Tap the bottoms of the pans against the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the centers comes out clean, 40 to 45 minutes. Transfer to a rack and let cool 10 minutes in the pans, then loosen the edges with a knife and invert the cakes onto the rack; discard the parchment and let cool completely. Meanwhile, make the filling: Microwave the chocolate, marshmallows, cocoa powder and 1/3 cup heavy cream in a bowl in 30-second intervals, whisking occasionally, until melted and completely smooth. Stir in the vanilla. Let cool to room temperature. Whisk the remaining 2/3 cup heavy cream in a medium bowl until stiff peaks form. Whisk one-third of the whipped cream into the chocolate-marshmallow mixture, then gently fold in the rest with a rubber spatula. Refrigerate until firm, about 1 hour. Meanwhile, make the meringue: Whisk the egg whites, granulated sugar, cream of tartar and salt in a large heatproof bowl. Place over a saucepan of simmering water (do not let the bowl touch the water) and cook, whisking, until the mixture is warm and the sugar dissolves, 3 to 4 minutes. Remove the bowl from the pan. Add the vanilla to the bowl and beat with a hand mixer on medium-high speed until the mixture is cool and stiff glossy peaks form, about 12 minutes (or transfer to a stand mixer and beat 6 to 8 minutes). Assemble the cake: Using a long serrated knife, split each cake in half horizontally to make 4 layers total. Place 1 layer on a cake stand or plate. Transfer 1 cup meringue to a large resealable plastic bag and snip a corner. Pipe a ring of meringue on the perimeter of the cake layer (the meringue will keep the filling from oozing out). Spread one-third of the chocolate filling inside the ring. Repeat with 2 more cake layers, then top with the final layer. Cover the top and sides of the cake with the remaining meringue, using the back of a spoon to make peaks. Brown the frosting with a kitchen torch. Refrigerate the cake for 1 hour before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31990,"Chicken and Baby Spinach with Raspberry-Balsamic Vinaigrette 1/2 cup lite balsamic vinaigrette 1/2 cup fresh raspberries 3/4 teaspoon sugar 8 cups baby spinach 1/3 cup red onion, thinly sliced 1 cup fresh raspberries 1 cup sliced cucumbers 1 1/3 cups cooked store-bought chicken breast, cut into strips 1/4 cup crumbled feta cheese 1/4 cup chopped pecans Freshly ground black pepper Instructions: For the dressing: Combine vinaigrette, raspberries, and sugar in a blender. Blend until smooth; set aside. For the salad: In a large bowl, toss together spinach, onions, raspberries, cucumbers, and half of the vinaigrette. Divide mixture among 4 chilled plates. Add chicken strips to mixing bowl and toss with 2 tablespoons dressing. Divide among the plates. Garnish with feta, pecans, and black pepper. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 31991,"Chocolate Cream Crepes 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1/4 cup cold water 1 (4-serving size) package instant chocolate pudding mix 1/4 cup unsweetened cocoa powder 1 cup heavy cream, whipped 1 (4 1/2-ounce) package ready-to-use crepes (10 crepes) Powdered sugar 1 1/2 cups sliced or cut up fresh fruit, such as strawberries, peaches, nectarines and/or kiwi fruit White chocolate curls Instructions: BEAT sweetened condensed milk and water in large bowl with electric mixer. Beat in pudding mix and cocoa powder. Fold in whipped cream. Cover and chill 15 minutes. PIPE or spoon a generous 1/3 cup filling into center of each crepe. Roll up each crepe. Place on serving plate. Sprinkle with powdered sugar. SPOON fruit over crepes. Garnish with white chocolate curls, if desired. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 31992,"Lemongrass-Coconut Noodles with Spicy Chinese Meatballs 8 ounces Chinese egg noodles 1 tablespoon toasted sesame oil 4 ounces ground beef or veal 4 ounces ground pork 1 tablespoon peeled and finely grated ginger 1 tablespoon fish sauce 1 tablespoon rice wine vinegar 1 teaspoon red chili flakes 1/2 teaspoon toasted Sichuan peppercorns, ground with mortar and pestle 1/2 teaspoon sea salt Freshly ground black pepper 3 scallions, finely chopped 2 cloves garlic, finely minced 1 large egg yolk 1/2 cup peanut oil, for frying 1 tablespoon peanut oil 1 tablespoon shrimp paste 1 stalk lemongrass, outer leaves discarded, finely chopped One 14-ounce can coconut milk 1 tablespoon fish sauce 1 tablespoon Sriracha 1/4 cup fresh chopped cilantro leaves Instructions: Bring a large saucepan of water to a boil. Stir in the egg noodles and cook until just tender, about 8 minutes. Drain, transfer to a bowl, drizzle the sesame oil over them, toss to coat, and reserve. For the meatballs: Mix together the beef, pork, ginger, fish sauce, vinegar, chili flakes, peppercorns, salt, some black pepper, the scallions, garlic and egg yolk in a large bowl until well combined. Roll the mixture into 12 meatballs using your hands, wetting them if necessary. Heat the oil in a wok over high heat and fry the meatballs, working in batches and turning with a slotted spoon until golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined plate to drain. Drain the wok and wipe it clean with a paper towel. For the sauce: Heat the peanut oil in the wok over high heat. Add the shrimp paste and stir-fry until toasted, and then stir in the lemongrass and coconut milk and boil until reduced by half, about 5 minutes. Add the fish sauce, Sriracha and cooked meatballs and briefly simmer to reheat them in the sauce. Transfer the meatballs to a plate. Toss the noodles in the sauce until well coated and hot. Transfer the noodles to a platter, top with the warm meatballs, and garnish with chopped cilantro sprinkled over the top. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 31993,"Zero-Proof Blackberry Mojito 5 blackberries 1 to 2 sprigs thyme, plus more for garnish 2 teaspoons superfine sugar Ice 1 ounce lemon juice Sparkling cider Lemon wheel, for garnish Instructions: Muddle the blackberries, thyme sprigs and sugar in a glass. Fill with ice and the lemon juice; top with sparkling cider. Garnish with a lemon wheel and thyme sprig. ","[Chardonnay, Sauvignon Blanc, Riesling]" 31994,"Asparagus Frittata 2 tablespoons unsalted butter 1 small onion, finely chopped
1 bunch thin asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
4 large eggs
1/2 cup heavy cream
Kosher salt and freshly ground black pepper 1 cup crumbled feta
Instructions: Preheat the broiler. Melt the butter in a 9-inch cast-iron frying pan. Add the onions and saute until they are softened, about 5 minutes. Add the asparagus and cook until just softened, 2 minutes. Whisk together the eggs, cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until smooth. Fold in the feta. Pour the egg mixture over the asparagus mixture and cook until almost set, 2 to 4 minutes. Transfer the skillet to the broiler and cook until golden brown on top, 8 to 10 minutes. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31995,"Lobster Scallion Shooters 2 ounces sesame oil 4 cloves garlic, minced 2 shallots, minced 1 stalk lemongrass, minced 2 ounces ginger, peeled and minced 1 pound lobster meat, chopped fine 1/4 cup tamari soy sauce 2 tablespoons sambal cl sauce 1 bunch scallions, chopped 2 tablespoons chopped mint 2 tablespoons chopped basil 32 small dumpling wrappers 2 eggs, beaten, for egg wash 3/4 quart peanut oil, for frying Red Curry-Coconut Cream, recipe follows 2 ounces sesame oil 6 cloves garlic, chopped 2 large shallots, chopped 2 ounces ginger, peeled and chopped 2 stalks lemongrass, chopped 2 kaffir lime leaves 1/2 cup rice vinegar 1/2 cup mirin 2 tablespoons red curry paste 2 (8-ounce) cans coconut milk 1-ounce cornstarch, dissolved in water 1/2 bunch cilantro, coarsely chopped 2 limes, juiced Instructions: In a medium saute pan, saute in sesame oil the garlic, shallots, lemongrass, and ginger until slightly browned. Remove from heat and transfer to mixing bowl. Fold in the lobster meat, soy sauce, sambal, scallions, mint, and basil. Lay out dumpling wrappers evenly on a flat surface and brush a thin layer of egg on each wrapper. Place a small amount of the mixture in the center of the wrapper. Fold the edges of the wrappers up around the mixture and squeeze the edges to seal the dumpling. Deep fry dumplings in 350 degree F peanut oil until golden brown. Serve with Red Curry-Coconut Cream. In a small saucepan, add sesame oil and lightly saute the garlic, shallots, ginger, and lemongrass until translucent; do not brown. Add in kaffir lime leaves, cover with rice vinegar and mirin, and continue cooking, until liquid is reduced by half. Stir in red curry paste and coconut milk and bring to a boil. Thicken to sauce consistency with cornstarch mixture. Steep in cilantro and add lime juice. Strain through a fine seive. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]

" 31996,"Sweet Potato Latkes 1/2 pound russet potatoes, peeled 1/2 pound sweet potatoes, peeled 1 small onion Kosher salt and freshly ground black pepper 3 tablespoons chopped fresh chives 1/3 cup all-purpose flour or matzo meal 1 large egg, beaten Vegetable oil or rendered chicken or duck fat, for frying Applesauce, prepared horseradish and/or sour cream, for serving Instructions: Preheat the oven to 250 degrees F. Grate the russet potatoes and sweet potatoes on the large holes of a box grater and transfer to a large colander set over a bowl. Grate the onion and add to the colander. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Firmly squeeze the mixture with your hands to extract as much liquid as possible (blot dry on paper towels if especially wet). Transfer the mixture to a large bowl. Mix in the chives. Add the flour and egg and stir until thoroughly combined. Using 1/4 cup of the mixture at a time, form tightly packed pancakes about 2 inches wide and transfer to a paper towel-lined baking sheet. Heat about 1/4 inch of vegetable oil in a large nonstick skillet over medium heat until shimmering. Fry the pancakes in batches until golden brown and crisp, 4 to 5 minutes per side. Transfer to a baking sheet in the oven while cooking the remaining pancakes. Serve with applesauce, prepared horseradish and/or sour cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 31997,"Ravioli and Meatball Soup 3 tablespoons olive oil 1 cup chopped onion 4 cloves garlic, chopped 3 tablespoons prepared pesto Kosher salt and freshly ground black pepper 3 tablespoons tomato paste 6 cups chicken or vegetable stock 12 ounces frozen Italian meatballs 1 1/2 cups frozen spring vegetable medley 9 ounces prepared four-cheese ravioli, frozen or fresh 1/4 cup heavy cream 1/2 cup grated Parmesan Crusty bread, for serving Instructions: Heat the oil in a small pot or Dutch oven over medium heat until hot. Add the onions, garlic and pesto with a good pinch of salt and pepper. Stir and allow to cook to soften the onions, a minute or two. Add the tomato paste and stir until thoroughly combined, a minute or so. Add the stock, meatballs and vegetable medley. Bring to a boil, then reduce to a simmer. Add the ravioli and cook until the vegetables are just tender, 4 to 5 minutes. Add the heavy cream and stir to combine. Taste and adjust the seasoning with salt and pepper. Garnish with the Parmesan and serve with crusty bread. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 31998,"Mango Margarita 3 tablespoons kosher salt 2 cups ice 1 lime, juiced 1 orange, juiced 2 cups mango nectar Tequila (optional) Lime wedges, for garnish Instructions: Spread the salt out onto a small dish. Dip the rims of 4 margarita glasses in water and then dip them into the salt. Into a blender, add the ice, lime juice, orange juice, mango nectar, and 4 shots of tequila, if desired. Blend until smooth. Pour into the prepared glasses and garnish with a lime wedge. ","[Sauvignon Blanc, Moscato, Pinot Grigio]" 31999,"Crab Soup with Sweet Spices and Ginger Juice 3/4 pound jumbo crabmeat, picked over to remove cartilage 1 fresh cayenne cl 3 tablespoons canola oil 1 large garlic clove, blanched and minced 1 tablespoon onion, finely chopped 2 teaspoons Garam Masala 2 tablespoons fresh ginger juice 1 teaspoon saffron powder 4 cups heavy cream Coarse salt, to taste Instructions: Set aside 1/4 cup of the crabmeat for a garnish. Wash the cl and remove the stem. Cut the cl in half crosswise and mince the top half only. Reserve the bottom for another use. Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the garlic, onion, and minced cl. Saute for about 3 minutes or just until vegetables begin to brown slightly. Stir in the garam masala. When well combined, add the ginger juice. Stir well again. Add the larger portion of the crabmeat and bring to a simmer again. Simmer for 5 minutes, stirring gently from time to time. Stir in the saffron and simmer for an additional minute. Add the cream and bring to a simmer again. Lower the heat and allow the soup to just barely simmer for about 15 minutes, or until it is slightly reduced. Taste and adjust seasoning with salt. If necessary. Pour an equal portion into 6 shallow soup bowls. Garnish the center of each serving with some of the reserved crabmeat and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32000,"Mediterranean Barley Salad 2 cups vegetable broth, low-sodium canned, or homemade 1 cup barley 1 teaspoon extra-virgin olive oil 1 teaspoon kosher salt 1/2 cup chopped Kalamata olives 2 medium tomatoes, diced 1/2 English cucumber, diced 2/3 cup chopped flat-leaf parsley 1/2 cup fresh lemon juice 1/4 teaspoon kosher salt Freshly ground black pepper 3 tablespoons extra-virgin olive oil Instructions: Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more. Drain excess liquid, if needed. Cool. Meanwhile, whisk the lemon juice, salt, and pepper in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the barley and the remaining salad ingredients and toss to coat with the dressing. Serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 32001,"Spicy Chickpea Salad 1 clove garlic, minced 1 serrano pepper, seeded, ribs removed and finely diced 1/2 small red onion, diced 1/2 lemon, juiced 3 tablespoons red wine vinegar 1/4 cup olive oil Salt and freshly ground black pepper 1 (15.5-ounce) can chickpeas, drained and rinsed 1/2 pint cherry tomatoes, halved 1/2 bunch mint, leaves roughly chopped 1/2 bunch cilantro, leaves roughly chopped 1 head butter lettuce, shredded Instructions: Combine the garlic, pepper, red onion, lemon juice, red wine vinegar, olive oil and salt and pepper, to taste, in a large bowl. Add the chickpeas, tomatoes, mint, and cilantro. Season with salt and pepper, to taste, and toss in the lettuce. ","[Rioja, Tempranillo, Garnacha, Barbera]" 32002,"Sunny's Quick Corn and Pico Salad 4 ears fresh corn, husks removed 1 tablespoon hot sauce (I like Cholula here)
1 teaspoon fresh lime juice
1/2 teaspoon ground cumin
One 15.5-ounce can black beans, rinsed clean in a colander and shaken to dry
1 cup prepared pico de gallo (be sure to buy the \dry\ kind--no juice or sauce, just chopped veggies)
Kosher salt
Instructions: Using a knife, cut the kernels off each cob and place in a large bowl. Using the back, unsharpened side of your knife or a flat metal spatula, firmly scrape the length of each bare cob over a small bowl to release the corn milk. Add the hot sauce, lime juice and cumin to the corn milk and whisk. Pour the dressing over the corn and toss to coat. Add the black beans, pico de gallo and a small pinch of salt to the bowl with the corn. Toss and serve chilled or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 32003,"Keahole Lobster in an Asian Broth 1 1/4 cups white wine 2 1/2 cups water 1 tablespoon tamarind paste 1 carrot, diced 1 celery stalk, diced 1 onion, diced 1 bouquet garni (thyme, parsley, bay leaves, bundled and tied with twine) 3 cloves garlic 1 stalk lemon grass, smashed 4 pieces whole star anise Sea salt Ground white pepper, from pepper mill Cayenne 1 1/2 pounds keahole (or Maine) lobster 1 cup whipping cream 2 whole eggs Sea salt and ground white pepper 1 Hawaiian vanilla bean, sliced lengthwise 4 baby turnips, peeled and blanched 4 baby carrots, peeled and blanched 8 sugar snaps, blanched 1 leek, white only, cooked in salted water for 8 minutes, sliced into 6 pieces 6 sprigs chervil Instructions: Preheat oven to 350 degrees F. Combine all ingredients for Broth and simmer for 30 minutes. Cook the lobster in the boiling broth for 8 minutes, cool and remove the lobster from its shell, cut the tail lengthwise and chop the claws and knuckles finely. Finely strain the broth and reserve hot. In a food processor, mix the cream, eggs, chopped lobster parts, sea salt and white pepper. Pour the mixture in small buttered ramekins; place the custard in a bain marie covered with aluminum foil and bake for 20 minutes. Place the lobster tail, turnips, carrots, snap peas, and leeks in the boiling broth. Serve in 2 individual soup plates with chervil on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 32004,"Little Lemon Meringue Pies 6 tablespoons unsalted butter, at room temperature 3 tablespoons sugar Pinch fine salt 1 large egg yolk 3/4 cup all-purpose flour, plus more for flouring 1 teaspoon sour cream or yogurt Nonstick cooking spray, for spraying the muffin liners 1/3 cup sugar 1 tablespoon cornstarch 4 large egg yolks 2 tablespoons freshly squeezed lime juice (about 1 lime) 1 tablespoon finely grated lemon zest plus 1/4 cup fresh lemon juice 3 tablespoons cold unsalted butter, cubed 1/4 cup egg whites (about 2 large eggs) 1/4 teaspoon cream of tartar Pinch fine salt Instructions: Beat the butter in a medium bowl with an electric mixer on medium-high speed until smooth. Add the sugar and salt and continue to beat until evenly combined. Scrape down the sides of the bowl, then beat in the egg yolk. Add half of the flour, beating until just crumbly. Scrape down the bowl again; add the remaining flour and the sour cream, beating just until the dough is evenly moistened. Turn the dough out onto a lightly floured work surface and knead lightly to bring it together. Roll the dough between 2 generously floured sheets of waxed or parchment paper into a circle about 1/4-inch thick. Refrigerate for 1 hour. Cut out six 4 1/2-inch rounds using an inverted bowl or round cookie cutter. Place a round in each cup of a nonstick standard 6-cup muffin tin and use a small shot glass or your fingers to press each round into the corners and about halfway up the sides for a snug fit. Freeze the dough in the muffin tin for 15 to 30 minutes. Position a rack in the lower third of the oven and preheat to 325 degrees F. Spray the outside of 6 standard muffin liners with cooking spray and place 1 on top of each dough cup. Fill with dried beans or pie weights. Bake until the crusts are just brown around the edges, 25 to 30 minutes. Cool for about 1 minute; then carefully remove the muffin liners and baking beans. Return the muffin tin to the oven and continue baking until the crusts are cooked through and evenly browned, 15 to 20 minutes more. Cool slightly, then carefully remove the crusts from the muffin tin and cool completely on a rack. Combine the sugar, cornstarch and egg yolks in a nonreactive saucepan. Cook over medium-low heat, whisking constantly, until the mixture is smooth and the sugar dissolves, about 1 minute. Add the lime juice and lemon zest and juice and continue to cook, whisking constantly, until the mixture is as thick as sour cream and is just about to simmer, 3 to 4 minutes. (Take care to stir into the sides of the saucepan so that all the curd thickens evenly.) Strain through a fine-mesh strainer into a bowl. Whisk in the butter a little at a time, until smooth. Stir occasionally until cool. (Setting the bowl in a larger bowl of ice will speed this up.). Fill each tartlet with 1 1/2 tablespoons of the cool lemon filling. Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk together the sugar, egg whites, cream of tartar and salt in the bowl by hand. Set the bowl above the boiling water and heat, whisking, until the mixture is hot to the touch (135 degrees F) and the sugar dissolves, 1 to 2 minutes. Transfer the bowl to the mixer fitted with the whisk attachment and beat the whites at medium-high speed until they hold soft peaks. Increase the speed to high and continue to beat to make a stiff, cool meringue, about 10 minutes. Dollop or pipe on top of the filling. Just before serving, brown the merinque with a kitchen blow torch. (Alternatively, preheat the broiler to high. Set the pies on a baking sheet and place under the broiler until the meringue is evenly toasted, about 2 minutes.) Serve immediately or refrigerate until ready to serve. For Busy Bakers: They can be refrigerated for up to 2 days These also freeze wonderfully! They can be assembled and frozen up to 1 week in advance. Defrost for 20 minutes before broiling the tops and serving. To make ahead in stages:

• The crusts can be made, baked and frozen up to 2 weeks.
• The curd can be made up to 3 days in advance and refrigerated.
• The meringue can be made up to 1 day in advance and refrigerated. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32005,"Mexican Street Corn Loaded Tots One 1 3/4-pound bag frozen tater tots Kosher salt and freshly ground black pepper 1/2 cup sour cream 1/2 cup mayonnaise
  1 teaspoon chili powder, plus more for garnish
  1/2 teaspoon kosher salt, plus more for garnish
  Zest of 1 lime
  2 ears yellow corn, kernels removed from the cob (or 1 1/2 cups frozen kernels) 8 ounces shredded mozzarella 6 ounces crumbled queso fresco 1/2 cup fresh cilantro, roughly chopped
  1/2 bunch green onions, sliced
  Pickled Red Onions, recipe follows Lime wedges, for garnish
  1 cup apple cider vinegar 2 tablespoons sugar 1 tablespoon kosher salt 1 large red onion, sliced thinly Instructions: Preheat the oven to 450 degrees F. Place the tots on a rimmed baking sheet lined with parchment paper, then sprinkle lightly with salt and pepper. Bake until golden and crispy, 25 to 30 minutes. For the chili lime cream: Meanwhile, in a small bowl, combine the sour cream, mayonnaise, chili powder, salt and lime zest. Set aside. For the loaded tots: Remove the tots from the oven, then add the corn and bake for an additional 6 minutes. Remove again and sprinkle all of the mozzarella and half of the queso fresco to cover. Bake until melty, 3 to 5 minutes. Sprinkle with remaining queso fresco and add big dollops of the cream. Garnish with the cilantro, green onions, Pickled Red Onions, a dash of chili powder and salt. Squeeze fresh lime juice on top and enjoy! Heat the vinegar, sugar, salt and 1 cup water in a small saucepan, stirring until the sugar and salt dissolve. Pour over the onions in a small jar. Let cool completely, then refrigerate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 32006,"Sunny's Tater Tot Pie Casserole : Food Network 3 tablespoons olive oil 1 1/2 pounds ground chuck (80 percent beef, 20 percent fat)
  2 teaspoons Worcestershire sauce
  1/2 teaspoon hot Hungarian paprika, plus more for sprinkling Kosher salt and coarsely ground black pepper
  2 tablespoons tomato paste
  1/2 cup beef stock
  1 cup chopped Vidalia onion
  2 carrots, peeled and grated
  2 zucchini, cut into thin strips
  1 red bell pepper, seeded and cut into thin strips
  8 ounces shredded Havarti cheese
  One 32-ounce bag frozen tater tots, fried as instructed on the package
  Instructions: Preheat the oven to 375 degrees F. In a large pan on medium-high heat, add the oil. When the oil begins to swirl, add the beef, Worcestershire sauce, paprika, a pinch of salt and a few grinds of pepper. Cook until the meat is browned, 6 to 8 minutes. Stir in the tomato paste and saute for a few minutes to intensify the flavor. Add the stock and bring to a simmer. Season again and remove the mixture to a bowl with a slotted spoon, leaving the fat in the pan. In the same pan, add the onions and cook until almost tender. Then add the carrots, zucchini, bell peppers, a pinch of salt and a few grinds of pepper. Cook, tossing, until the vegetables are tender but still a bit crunchy, 6 to 8 minutes. Remove from the heat. In the bottom of a 13-by-9-inch casserole dish in this order, layer half of the beef mixture, pressing it down to level it, and then sprinkle half of the cheese evenly over the beef. Pour the remaining half of the beef over the cheese and press down to level as well. Add the vegetables, followed by the remaining cheese; press to level. Top with the tater tots in a neat row like little soldiers. Sprinkle the top with paprika and bake until the edges on the tots turn golden brown, 25 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 32007,"Speckled Quinoa and Orzo 1/3 cup olive oil 3/4 cup quinoa, thoroughly rinsed 1 1/4 cups orzo 2 small cloves garlic, minced 10 sun-dried tomatoes, packed in olive oil finely chopped 3 cups chicken broth Salt and freshly ground black pepper 3/4 cup grated Parmesan 2 ripe tomatoes, seeded and cut into fine dice 1/4 cup chiffonade of basil Instructions: Heat olive oil in a medium size saucepan. Add quinoa and orzo and cook, stirring constantly, until quinoa turns golden, about 1 minute. Add the garlic and sun-dried tomatoes and continue to saute for 20 seconds until you smell their aroma. Add chicken broth, bring to simmer. Reduce heat to low, cover and cook for 12 minutes or until barely done. There should be a little liquid that has been absorbed by the grains and pasta and which will help the cheese turn creamy. Season to taste with salt and pepper, stir in basil and remove from heat. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 32008,"Classic Mashed Potatoes 2 1/2 pounds russet potatoes (about 5), peeled and cut into 2-inch chunks Kosher salt 1 stick unsalted butter, cut into pieces 1 cup half-and-half, plus more if needed Freshly ground pepper Instructions: Put the potatoes in a large pot and cover with water by 1 inch; season with salt. Bring to a simmer over medium heat and cook until the potatoes are tender, about 15 minutes. Drain well. Return the pot to low heat. Add the butter and half-and-half. Using a ricer or food mill, press the potatoes into the pot. (You can also use a potato masher, though the potatoes will be slightly chunkier.) Season with 2 teaspoons salt and a generous amount of pepper and stir until smooth. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 32009,"S'More Rockin' Reindeer Ravioli 5 graham crackers, broken into pieces 6 ounce milk or dark chocolate, or a combination, chopped 3 ounces cream cheese, at room temperature 10 tablespoons unsalted butter, at room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 tablespoons molasses 1 tablespoon pure vanilla extract 11/2 cups all-purpose flour 1 cup graham flour 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1/2 teaspoon ground cinnamon 1/4 cup heavy cream Instructions: For the filling: Pulse the graham crackers in a food processor until crumbly. Add the chocolate and cream cheese and continue to pulse until crumbly and pasty. Using the filling portion ('the bumpy side) of a 12-section ravioli mold, cover the indented side with plastic wrap. Pack some of the filling into each indentation, leveling each one so it's flush with the top of the mold. Remove and place on a plate. Repeat to make 24 fillings. Cover the filling with plastic wrap and refrigerate. (Eat the crumbs left behind.) To make the dough: Combine the butter and sugars in a large mixing bowl. Beat at medium speed, until fluffy and combined, about 2 minutes. Add the molasses and vanilla and beat until combined. In a separate bowl, whisk both flours, the baking soda, salt and cinnamon together. Add flour mixture to butter mixture in 3 parts, alternating with cream in 2 parts, beginning and ending with flour. Be careful not to overwork the dough. Divide into 2 disks, wrap in plastic warp and chill until very firm, about 1 hour. Lay out an 11 by 15-inch piece of foil on a clean workspace and sprinkle generously with flour. Place a disk of dough on top and cover with a large sheet of plastic wrap. Roll the dough between the 2 layers (Voila, no messy hands) until you have a rectangle measuring 10 by 13 inches, cutting and patching as needed. Repeat with the other disk of dough. Transfer each foil to a cookie sheet and refrigerate for 30 minutes to 1 hour. When chilled, remove plastic wrap from 1 flat of chilled and rolled dough. Spray the zigzag side of the ravioli mold with nonstick spray and sprinkle it with flour. Place the mold, zigzag side down, onto the lower half of the dough, making a slight indent in the dough. Take the chocolate filling from the refrigerator. Place a round of filling on the center of each square ravioli impression. Using the foil to lift the top of the dough, fold it over the mounds on the bottom half leaving plenty of give to tuck dough between each mound. Gently press out the air around the mounds with wet fingers to keep the dough from cracking. Spray the zigzag side of the mold again and sprinkle the top of the ravioli with flour. Invert the press on the cookies, making another impression in the dough, and press very firmly to seal the 2 layers together and cut off excess dough. To remove the mold, gently lift by pressing downward on the 2 mounds on the end. Lift up on the mold working your way across the dough slab. Use a dry pastry brush to brush off excess flour. Cut ravioli into individual portions, trimming away excess dough with a knife or fluted pastry cutter. Arrange on a baking sheet. Chill the molded ravioli in the refrigerator until firm to the touch, 30 more minutes. Preheat the oven to 350 degrees F. Bake the ravioli for 25 to 30 Minutes. Remove from oven and let sit on cookie sheet 5 more minutes, using a pastry cutter to cut in between the ravioli while warm, if desired. Then slide the slab onto a cookie sheet to cool. Eat 1 slab and freeze the other to keep it really fresh. Yummmmm!!!! ; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32010,"Chicken Cacciatore 4 chicken thighs 2 chicken breasts with skin and backbone, halved crosswise 2 teaspoons salt, plus more to taste 1 teaspoon freshly ground black pepper, plus more to taste 1/2 cup all purpose flour, for dredging 3 tablespoons olive oil 1 large red bell pepper, chopped 1 onion, chopped 3 garlic cloves, finely chopped 3/4 cup dry white wine 1 ( 28-ounce) can diced tomatoes with juice 3/4 cup reduced-sodium chicken broth 3 tablespoons drained capers 1 1/2 teaspoons dried oregano leaves 1/4 cup coarsely chopped fresh basil leaves Instructions: Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs. Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve. ","[Barolo, Chianti, Tempranillo, Garnacha]

" 32011,"Cowboy Dippers 1/2 cup mayonnaise 1/4 cup buttermilk
1/4 cup sour cream
Dash Worcestershire sauce
Dash hot sauce
Pinch kosher salt
Pinch freshly ground black pepper
8 carrots, peeled and cut into sticks
8 stalks celery, cut into sticks
2 cucumbers, halved, seeded and cut into sticks
Instructions: Add the mayo, buttermilk, sour cream, Worcestershire, hot sauce, salt and pepper to a bowl and stir until combined. Pour the dressing into the bottom of 8 cups and stick in a mixture of the carrot, celery and cucumber sticks. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 32012,"Red Ale Onion Rings 4 cups canola oil, for deep-frying 2 large Vidalia onions 1 cup all-purpose flour 1 1/2 teaspoons kosher salt 1/2 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 1 cup red ale Coarse sea salt Instructions: Pour 4 inches canola oil into an 8-quart Dutch oven and bring to 350? over medium-high heat. While the oil comes to temperature, peel the onions and slice into 1/2-inch-thick rings. In a large bowl, combine the flour, kosher salt, garlic powder and black pepper. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose. Place a wire rack on a sheet pan. Working in batches, dip the onion rings into the batter. Drain off any excess batter back into the bowl, then slowly lower the onion rings into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Using a spider, transfer the onions to the rack and lightly season with sea salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32013,"French Fry Deluxe Salad 3 cups frozen curly french fries (about 9 ounces) 4 strips bacon 1 tablespoon yellow mustard 3 tablespoons chopped dill pickle, plus a splash of pickle juice from the jar 1 1/2 tablespoons ketchup 3 tablespoons mayonnaise 1 1/2 tablespoons malt vinegar 1/4 teaspoon sugar Kosher salt and freshly ground pepper
1 cup grape tomatoes, halved 1/4 cup thinly sliced red onion 2 romaine hearts, torn 1/4 cup shredded sharp cheddar cheese Toasted sesame seeds, for topping (optional) Instructions: Bake the french fries as the label directs until crisp. Let cool. Meanwhile, heat a large skillet over medium heat. Add the bacon and cook until crisp, about 4 minutes per side; transfer to a paper towel-lined plate. Cool slightly, then break the bacon into pieces. Make the dressing: Whisk the mustard, pickle, pickle juice, ketchup, mayonnaise, vinegar, sugar and 2 tablespoons water in a large bowl. Add 1/4 teaspoon salt, and pepper to taste. Add the french fries, bacon, tomatoes, red onion, romaine and cheddar cheese to the bowl with the dressing and toss to combine. Season with salt and pepper. Divide the salad among bowls. Sprinkle with sesame seeds, if desired. Photograph by Charles Masters ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32014,"Tortellini Puttanesca 2 tablespoons olive oil 2 cloves garlic, minced
4 anchovy fillets, minced, or 1 tablespoon anchovy paste
Pinch red pepper flakes
1/2 cup roughly chopped Kalamata olives
1 heaping tablespoon capers, drained
1 pint grape tomatoes, halved (or quartered if very large)
1/4 cup white wine, such as Sauvignon Blanc
1 1/2 cups low-sodium chicken broth
One 20-ounce package refrigerated tortellini
One 5-ounce container fresh spinach
Parmesan, for serving
Instructions: Heat the olive oil in a 12-inch cast-iron skillet. When the oil is hot, add the garlic, anchovies or anchovy paste, red pepper flakes, olives, capers and tomatoes, then saute just until the tomatoes start to give off liquid, about 2 minutes. Add the wine, broth and tortellini and simmer until the tortellini are fully cooked and the broth begins to thicken, 5 to 6 minutes. Stir in the spinach until it has wilted, 1 to 2 minutes. Finish with grated Parmesan. ","[Sauvignon Blanc, Pinot Grigio, Chianti, Tempranillo]" 32015,"Tri Colore Salad with Fennel 2 bulbs endive, trimmed and sliced 2 hearts romaine, trimmed and chopped 2 radicchio, cored and sliced 1 large bulb fennel and a few fronds ? fronds chopped, fennel cored and thinly sliced 1 navel orange 1 small shallot, finely chopped 3 tablespoons red wine vinegar, eyeball it 1/3 cup extra-virgin olive oil, eyeball it Instructions: Combine all the lettuces in a large salad bowl. Place fennel fronds in a small bowl. Zest the orange over the fronds and add the shallot. Add the vinegar to the shallots and let stand 10 minutes. Peel the orange and chop it. Add the sliced fennel and oranges to the salad. Whisk extra-virgin olive oil into dressing to combine. Dress salad, toss and season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 32016,"Strawberry-Green Tea Smoothie 1 green tea bag 3/4 cup very hot water 1 cup fresh strawberries, halved, plus 1 sliced strawberry for garnish 1/4 cup lowfat milk 1/2 lime, juiced 1 tablespoon honey 6 fresh mint leaves Instructions: Steep the tea bag for 2 minutes in the water. Remove the bag and allow the tea to cool. Pour the tea into an ice cube tray and freeze until solid, at least 2 hours. Put the strawberries, milk, lime juice, honey and mint into a blender and blend until almost smooth. Add the green tea ice cubes and continue to blend until very smooth. Garnish with the sliced strawberry ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 32017,"Chili Con Carne 6 slices bacon 2 pounds ground beef chuck 1 large onion, chopped 1 large green bell pepper, chopped 4 cloves garlic, finely chopped Kosher salt 1/4 cup chili powder 1 tablespoon ground cumin 2 teaspoons paprika 2 teaspoons dried oregano 2 tablespoons tomato paste 1 12-ounce bottle amber beer 2 tablespoons unsweetened cocoa powder 1 28-ounce can whole plum tomatoes, crushed by hand 1 1/2 cups low-sodium beef broth, plus more if needed 2 15-ounce cans black beans, drained and rinsed 1 tablespoon hot sauce Shredded cheddar cheese, sliced scallions and/or sour cream, for topping (optional) Instructions: Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes per side. Drain on a paper towel-lined plate and let cool, then crumble and set aside. Pour off all but 1 tablespoon of the bacon drippings from the saucepan (reserve the drippings). Increase the heat to medium high, add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Transfer to a plate using a slotted spoon; wipe out the pan. Heat 1 tablespoon of the reserved bacon drippings in the saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring, until soft, about 5 minutes. Add the garlic and 1 teaspoon salt and cook 2 minutes. Add the chili powder, cumin, paprika, oregano and tomato paste and cook, stirring, until the tomato paste is brick red, about 6 minutes (add a splash of water if the mixture begins to stick). Add the beer and simmer until almost completely reduced, about 3 minutes. Stir in the beef and any juices from the plate; add the cocoa powder, tomatoes, beef broth and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes. Stir the hot sauce into the chili and season with salt. Add some beef broth if the chili is too thick. Ladle into bowls and top with the crumbled bacon, cheese, scallions and/or sour cream. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 32018,"Seventies Raspberry Mint \Jelly\ Cake Two 750-milliliter bottles fruity red wine, such as Merlot or Cabernet Sauvignon 2 cups sugar
Six 3-ounce boxes raspberry gelatin, such as Jell-O
Two 16-ounce cans smooth cranberry sauce, chopped into small pieces
1 1/2 pints fresh raspberries
8 sprigs fresh mint, stemmed, plus more for decorating
1 1/2 cups unsweetened whipped cream
Instructions: Reduce the red wine: Combine the wine and sugar in a medium pot over medium heat and reduce until there are 2 cups total liquid, 30 to 40 minutes. Make the gelatin: In a large bowl, combine the gelatin with 5 1/2 cups boiling water, then stir in the still warm reduced red wine. Stir until dissolved. Add the cranberry sauce; stir until melted. Create the first layer: Layer 1/2 pint raspberries, top-side down, in each crevice of a 10- to 15-cup Bundt mold. Imagine you are looking at them and building this dessert upside down (because you are) and will see the opposite side when the dessert is unmolded. Gently pour enough of the cranberry mixture to cover the first layer of fruit, about half. Place the mold on a sheet pan and chill in the refrigerator until mostly set, about 2 hours. Create the second layer: On top of the set up gelatin, gently arrange another half pint of raspberries all through the center of the mold. Put mint leaves wherever there are gaps. Pour the remaining gelatin carefully on top. Refrigerate for another 2 hours or up to overnight. To serve: Dip the mold very briefly in a large bowl of warm water to loosen the gelatin from the sides of the mold. Place a serving plate or cake stand on top of the Bundt mold and invert onto the plate. Unmold the cake. Top with mint leaves and arrange the last half pint raspberries around the edges. Serve with the whipped cream. ","[Merlot, Cabernet Sauvignon, Moscato, Prosecco]" 32019,"Almond Toffee Bars 1 1/2 cups Pillsbury BEST? All Purpose Flour 1/2 cup powdered sugar 3/4 cup cold butter 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1 large egg, beaten 1 teaspoon almond extract 6 (1 3/16 oz.) milk chocolate-covered English toffee candy bars, cut into small pieces 1 cup slivered almonds Instructions: HEAT oven to 350 degrees F (325 degrees F for glass dish). Combine flour and sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly into bottom of ungreased 13 x 9-inch baking pan. BAKE 15 minutes. COMBINE sweetened condensed milk, egg and almond extract in large bowl; mix well. Stir in toffee pieces and almonds. Spread mixture evenly over partially baked crust. BAKE an additional 25 minutes or until golden brown. Cool. Cut into bars. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32020,"Hot Roast Beef Sandwiches 1/4 cup mayonnaise 1/4 cup spicy mustard
3 to 4 tablespoons poppy seeds
3 tablespoons grated onion
1 tablespoon horseradish mayonnaise Dash of Worcestershire
12 soft hamburger buns, sliced in half 1 pound thinly shaved roast beef
8 ounces sliced provolone
8 ounces American cheese
Instructions: Preheat the oven to 350 degrees F. Mix together the mayo, mustard, poppy seeds, grated onion, horseradish mayo and Worcestershire. Taste the dressing and adjust the ingredients however you wish. To assemble, spread the dressing on the top and bottom buns. On the bottom bun, lay on some provolone, roast beef and American cheese, and place the top bun on top. Repeat with the next sandwich. Wrap each sandwich in a foil square, and either bake right away or keep in the fridge. To bake right away, put them on a baking sheet in the oven until the buns are slightly crusty and the cheese is melted, 15 to 20 minutes. Great for a crowd! ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 32021,"Fondant 2 cups sugar 1 cup water 2 tablespoons corn syrup Instructions: In a saucepan, over medium heat, combine the sugar and water. Stir until the sugar dissolves. Stir in the corn syrup. Bring the mixture to a boil and cook until the mixture reaches the soft-ball stage, between 234 and 240 degrees on a candy thermometer. Pour the mixture over a dampened marble slab. Sprinkle it with a little water to prevent a crust from forming and leave to cool for 2 to 3 minutes. Using a triangular scraper work the sugar syrup scraping it from the slab and turning the sides to the center. Alternatively, work the fondant in an electric mixer with a dough hook. Work vigorously particularly when the fondant starts to thicken and become creamy. After 3 to 5 minutes it will suddenly become stiff. Break off one piece of fondant at a time and work it by pinching it hard in your fingers until pliable and smooth. Press all the pieces of pliable fondant together and knead in any flavoring or coloring. Pack into an airtight container and leave in the refrigerator or a cool place at least 1 hour, preferably 1 day to mellow. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 32022,"My Tuna Salad Nicoise 1 1/2 pounds beets, top stems and roots trimmed to not less than 1/2-inch 1 1/2 pounds small red skinned potatoes, scrubbed, larger potatoes quartered, smaller potatoes halved 4 teaspoons olive oil Salt and freshly ground black pepper 8 baby artichokes, tops trimmed, tough outer leaves removed 1/2 pound haricots verts, trimmed 2 cups wood chips, preferably mesquite, optional 1 1/2 pounds 1 1/2-inch thick tuna steak 3 tablespoons store bought black olive tapenade Balsamic Vinaigrette, recipe follows 1/2 cup diced red onion 1 pound cherry tomatoes, trimmed and halved 1/2 pound mesclun 3 hard cooked eggs, shelled and quartered lengthwise 1/2 cup drained Nicoise olives 1 jar, about 8 ounces, caper berries on the stem, drained 3 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1 tablespoon minced shallot 1 teaspoon hot pepper sauce 3/4 teaspoon salt 1 cup cold pressed extra virgin olive oil Freshly ground black pepper Instructions: Position a rack in the middle of the oven and preheat to 400 degrees. Wrap the beets tightly in a packet of aluminum foil. Set directly on the oven rack and bake until very tender, 1 hour to 1 hour and 15 minutes. Remove from the oven and cool the beets in the foil to room temperature. The beets can be prepared to this point up to 1 day in advance. Refrigerate them in their foil, returning them to room temperature before proceeding. Peel the beets and cut them into eighths. On a sheet pan, toss the potatoes with the oil. Season lightly with salt and pepper. Toss the potatoes, stirring them occasionally, until they are tender and well browned, 30 to 40 minutes. Remove from the oven and cool. Bring a medium pan of water to a boil. Add the artichokes and 2 teaspoons salt and cook uncovered, stirring occasionally, until tender when pierced with a fork, about 15 minutes. Drain well and cool. Quarter the artichokes vertically. Bring a large pot of water to a boil. Add the haricots verts and 2 teaspoons salt. Cook until just tender, 2 to 3 minutes after the water returns to a boil. Drain the haricots verts, immediately transfer them to a bowl of iced water and let stand just until cool. Drain well. Prepare a hot charcoal fire or preheat a gas grill to medium high. When the fire is hot, distribute the wood chips if you are using them. Position the grill rack about 6-inches above the heat. Spread one side of the tuna with half the tapenade. When the fire is hot, lay the fish on the rack, tapenade side down. Cover and grill for 4 minutes. Spread the upper side of the tuna with the remaining tapenade. Turn the fish and grill another 3 to 5 minutes for medium rare, or until done to your liking. Transfer to a cutting board and cool slightly. Remove and discard the skin and cut the tuna into slices that are 2-inches long and about 1/2-inch thick. Season generously with freshly ground pepper. In a medium bowl, toss the artichokes with 1 tablespoon of the vinaigrette. In a second bowl, toss the potatoes with 2 tablespoons of the vinaigrette. In a third bowl, toss the beets and red onions with 2 tablespoons of the vinaigrette. In a fourth bowl, toss the tomatoes with 2 tablespoons of the of the vinaigrette. Season each vegetable to taste with salt and pepper and marinate for 30 minutes. Mound the mesclun in the center of a large platter. Spoon the marinated artichokes, potatoes, beets, and tomatoes around, not on, the mesclun. Add the hard cooked egg wedges to the platter and drizzle them with a tablespoon or two of vinaigrette. Arrange the tuna slices over the mesclun and drizzle the fish with 3 tablespoons of vinaigrette. Scatter the olives and arrange the caper berries decoratively over and around the various components and serve immediately. Pass the remaining vinaigrette at the table. In a medium bowl whisk together the vingar, mustard, shallot, hot pepper sauce and salt. Continue to whisk while adding the oil in a slow stream; the dressing will thicken. Add freshly ground pepper to taste and adjust the seasoning. Use within an hour or so of completion. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]" 32023,"Olive Puffs 2 large egg yolks 1 large egg 1/4 cup whole milk 20 pitted olives Store-bought puff pastry, rolled into 1 (10 by 12-inch) rectangle Instructions: Prepare the egg wash: Combine the yolks, whole egg, and milk in a small mixing bowl and whip with a hand whisk until well combined. Preheat the oven to 400 degrees. Set the puff pastry on a lightly floured work surface, with the long side facing you and cut in half from top to bottom. Use a pastry brush to coat one piece of the dough with egg wash. Lay the olives spaced about 1-inch apart from top to bottom on the egg-washed dough. Place the other rolled-out dough half on top of the olives and mark each olive by pressing the dough on either side of the olive. Use a sharp paring knife to cut between each puff pastry-covered olive. Place on a parchment paper-covered baking sheet and brush with more egg wash. Bake until well risen and golden brown, about 20 minutes. Cool completely on a wire rack before serving. There is no need to cut these in half. Just cut between the olives to make small packages. Baking and cooling is the same. These puff pastry items are best eaten the day they are made. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 32024,"Italian Wedding Cake 1 (18.25-ounce) box white cake mix (recommended: Betty Crocker) 1 stick butter, softened 1 1/4 cups buttermilk 3 egg whites 1 tablespoon vanilla extract (recommended: McCormick) 1/4 teaspoon almond extract (recommended: McCormick) 1 (8-ounce) can crushed pineapple, drained (recommended: Dole) 1/2 cup sweetened flake coconut (recommended: Baker's) 2 cups chopped pecans, divided (recommended: Diamond) 2 (16-ounce) cans cream cheese frosting (recommended: Betty Crocker) Instructions: Preheat oven to 350 degrees F. Lightly coat 2 (8-inch) cake pans with cooking spray; set aside. In a large bowl, combine cake mix, butter, buttermilk, egg whites, and extracts. Beat with an electric mixer on low speed for 30 seconds, scraping down sides of the bowl as needed. Beat on medium speed for 2 minutes. Fold in crushed pineapple, coconut, and 1 cup pecans. Divide batter into 2 prepared cake pans. Bake in preheated oven for 31 to 36 minutes or until tester inserted in middle comes out clean. Cool in pans for 10 minutes then turn out on to wire racks to cool completely. In a small bowl, stir together remaining 1 cup pecans and frosting. With a serrated knife, cut both cakes horizontally to make 4 layers. Frost the top of each layer with 1/2 cup of frosting and stack on top of the next layer. Use remaining frosting to frost the entire outside of cake. Slice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 32025,"Cinnamon-Garlic Meatballs (with Tomato Sauce and Feta) 1 pound ground pork or beef 1/3 cup dry breadcrumbs 1/4 cup minced yellow or white onion 1 large egg 1 finely chopped garlic clove 1 teaspoon kosher salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper 1 cup good-quality jarred tomato sauce and 2 ounces feta cheese, for serving Instructions: Preheat oven to 400 degrees F. Combine all ingredients, except the tomato sauce and cheese, in a large bowl and mix until just combined. Moisten hands, and gently form mixture into 1-inch meatballs (you should have about 25) and place on a baking sheet. (Meatballs can be made through this step up to 24 hours ahead and stored covered in the refrigerator; let come to room temperature 10 minutes before baking.) Bake until meatballs are warmed through and almost cooked, about 15 minutes. (Meatballs can be made through this step up to 1 1/2 hours ahead and kept in a warm oven until ready to serve.) Remove meatballs from oven, toss with tomato sauce, and sprinkle with feta cheese. Return to oven and bake until meatballs are completely cooked, tomato sauce is warmed through, and cheese is melted, about 5 more minutes. Skewer meatballs with toothpicks and serve. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 32026,"Cook in Curry Sauce 5 tablespoons vegetable oil 2 teaspoons mustard seeds 1 teaspoon fenugreek seeds 3 fresh green chiles, seeds removed and thinly sliced A handful curry leaves, ripped into small pieces 2 thumb-sized pieces ginger 3 onions, peeled and chopped 6 tomatoes, chopped 1 teaspoon turmeric 1 teaspoon chilli powder 1 or 2 wineglasses water (about 10 ounces) 14 fluid ounces (400 milliliter) can coconut milk Salt 4 (8-ounce/225 gram) haddock fillets, skinned and pin-boned 1 knob (1 tablespoon) tamarind paste or 1 teaspoon tamarind syrup A very large handful baby spinach, optional 4 chicken breasts, sliced into 1/2-inch (1 centimeter) strips A few cashew nuts, toasted and crushed 1 3/4 pounds (800 grams) mixed vegetables, chopped (potatoes, zucchini, peppers, onions, sweet potatoes, spinach, chard, cauliflower, lentils, beans) Instructions: Heat the oil in a pan when hot add the mustard seeds. Wait for them to pop, then add the fenugreek, green cl, curry leaves, and ginger, stir and fry for a few minutes. Using a food processor, chop the onion, add to pan, and continue to cook. When brown and soft, add the chili powder and turmeric. Using the same food processor, blend the tomatoes and add to the pan. Cook for a couple of minutes, add 1 or 2 wineglasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of thick heavy cream then season carefully with salt. Take this sauce as a base. To make the fish curry, add the fish and tamarind to the sauce and simmer for about 6 minutes. Feel free to add some baby spinach at the end of the cooking time. For the chicken version, stir-fry the chicken strips, and cashew nuts until lightly colored, then add the sauce and simmer for ten minutes. For the vegetarian version simply add all the vegetables to the sauce at the beginning when you add the onions. Continue to cook as normal and simmer until tender. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32027,"New Orleans Style Bread Pudding with Whiskey Sauce 12 to 14 cups 1-inch cubes day-old white bread, such as French or Italian 1 tablespoon unsalted butter 2 cups heavy cream 4 cups whole milk 6 large eggs 1 3/4 cups plus 2 tablespoons light brown sugar 4 1/2 teaspoons pure vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon salt 1/2 cup raisins Confectioners' sugar, for garnish 1 recipe Whiskey Sauce, recipe follows 2 cups heavy cream 1/2 cup whole milk 1/2 cup granulated white sugar 2 tablespoons cornstarch 3/4 cup bourbon or other whiskey Pinch salt 2 tablespoons unsalted butter Instructions: Preheat the oven to 350 degrees F. Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside. Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes. Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes. Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce. In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm. ","[Chardonnay, Pinot Grigio, Riesling, Merlot]

" 32028,"White Sangria 2 bottles crisp white wine 1 stalk lemongrass peeled and sliced the long way 1 large grapefruit, cut into sixths 1 large orange, cut into sixths 1 pear, cored and sliced 1 apple, cored and sliced 1 cup fruit puree 1 bunch fresh mint Instructions: In a large glass pitcher combine all ingredients and adjust to desired taste with mint. Allow to sit at room temperature for at least 1 hour. Sangria gets better with age. If you are preparing the night before, refrigerate. Before serving add ice to the pitcher. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 32029,"Chicken Parmigiana 4 cloves garlic, minced 1 whole medium onion, chopped Salt and freshly ground black pepper 8 boneless, skinless chicken breasts, trimmed and pounded flat 1 pound thin linguine 1/2 cup olive oil 2 tablespoons butter 3/4 cups chicken stock Three 14.5-ounce cans crushed tomatoes 1 tablespoon sugar 1/4 cup chopped fresh parsley, plus more for serving 1 cup freshly grated Parmesan, plus more if needed Basil chiffonade, for serving 1/2 cup all-purpose flour Instructions: Mix the flour and some salt and pepper together on a large plate. Dredge the flattened chicken breasts in the flour mixture. Set aside.
Cook the linguine until al dente.
Heat the olive oil and butter together in a large skillet over medium heat. When the butter is melted and the oil/butter mixture is hot, fry the chicken breasts until nice and golden brown on each side, 2 to 3 minutes per side. Remove the chicken breasts from the skillet and set aside. Without cleaning the skillet, add the garlic and onions and gently stir for 2 minutes. Pour in the stock and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow the stock to cook down until reduced by half, about 2 minutes.
Pour in the crushed tomatoes and stir to combine. Add the sugar and more salt and pepper to taste. Allow to cook for 30 minutes.
Toward the end of the cooking time, add the chopped parsley and give the sauce a final stir.
Carefully lay the chicken breasts on top of the sauce and completely cover them in the grated Parmesan. Place the lid on the skillet and reduce the heat to low. Allow to simmer until the cheese is melted and the chicken is thoroughly heated. Add more cheese to taste.
Place the cooked noodles on a plate and cover with the sauce. Place the chicken breasts on top and sprinkle with more parsley and the basil chiffonade. Serve immediately. ","[Barolo, Chianti, Pinot Grigio, Gavi]" 32030,"Sorrel Pistachio Pesto with Seared Salmon Four 6-ounce filets of salmon, skin-on 1 bunch sorrel (about 7 ounces) 1/2 cup shelled pistachios 1 small clove garlic, peeled 3/4 cup plus 1 tablespoon extra-virgin olive oil Kosher salt Instructions: Preheat a large heavy-bottomed skillet over low heat while you prepare the pesto. Remove the salmon from refrigerator to come to room temperature. Separate the sorrel stems from the leaves, and then discard the stems (especially if it's later in the sorrel season, when the stems are fibrous and tough). You should have about 4 packed cups of sorrel leaves. Combine the pistachios and garlic in the bowl of a food processor and pulse until the mixture is the consistency of coarse sand. Add the sorrel and pulse until all of the leaves are chopped and incorporated into the nuts. With the machine running, slowly add up to 3/4 cup of olive oil until the mixture is smooth. Season with about 1 1/4 teaspoons salt. Spoon about 2 heaping tablespoons of pesto on the bottom of each plate. Transfer the remaining pesto to a bowl and cover the surface with plastic wrap to prevent it from turning brown. For best use, keep in the refrigerator up to 3 days. Blot excess moisture from the salmon with a paper towel and sprinkle both sides with salt. Turn up the heat to medium-high and add the remaining 1 tablespoon oil. When the oil is shimmering, carefully place the salmon in the pan skin-side down to avoid any splattering oil. Don't worry if the salmon skin seems stuck to the pan, after about 2 minutes it will release. Lower the heat to medium and cook until the skin is crisp and brown, about 4 minutes total. Flip over and cook until the salmon is firm to the touch (it would still be a bit translucent in the center if you peeked), an additional 2 to 3 minutes. Remove from the pan and place the salmon skin-side up on each plate and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 32031,"Chai Tea 1 tablespoon fennel seed 6 green cardamom pods 12 whole cloves 1 cinnamon stick 1 (1/4-inch) piece ginger root, peeled and thinly sliced 6 black peppercorns 7 cups water 2 tablespoons Darjeeling tea 4 tablespoons brown sugar 1 cup milk Instructions: In a medium saucepan, combine fennel seed, cardamom, cloves, cinnamon stick, ginger root, peppercorns and water. Boil for 5 minutes. Remove from the heat and steep for 10 minutes. Add the tea, bring to a boil, reduce the heat, and simmer 5 minutes. Strain mixture, discard spices and return the tea to the saucepan. Stir in the brown sugar and milk. Serve immediately. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 32032,"Pan Grilled Shrimp with Sumac Sauce 1 1/2 pounds shrimp (size 16 to 20), peeled and deveined Salt and pepper
2 tablespoons coconut oil, plus more
3 stalks spring onions or scallions, green tops thinly sliced and bottom white half sliced in half lengthwise
4 ounces chicken or seafood stock
4 tablespoons (1/2 stick) cold unsalted butter
2 teaspoons sumac 1/8 teaspoon red pepper flakes
Instructions: Sprinkle the shrimp with salt and pepper. Place a grill pan over medium heat and heat the oil. When the oil is hot, par cook the shrimp by placing them in a single layer across the grill slats and cook for 1 1/2 minutes. Flip and cook for 30 to 45 seconds. The shrimp will start to turn pinkish white. Take them out of the pan before the tails curls. Place them aside and cook the rest. Add more coconut oil as needed. In the same pan, add a little more coconut oil and grill the whites of the spring onions until golden brown on both sides, 1 to 2 minutes total. Remove from the pan and allow to cool prior to cutting into bite-size pieces. Deglaze the pan by adding the stock and stirring to pick up any browned bits in the pan. Whisk in the butter. Once completely melted, add the sumac and red pepper flakes, and simmer until it reduces by a third, about 3 minutes. Add the shrimp back into the pan along with the sliced spring onion greens and the grilled spring onion pieces. Toss to coat and allow the shrimp to warm through, but do not overcook! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 32033,"Lemon Profiteroles 1 quart whole milk 6 whole eggs 14 ounces sugar 12 ounces all purpose flour 5 whole lemons, juiced 1 cup heavy cream 12 profiteroles, pre-made 4 tablespoons lemon zest Instructions: For the lemon curd: In a large saucepan, add the milk, eggs, sugar, flour, and lemon juice. Bring to a boil and reduce to a simmer, stirring constantly. Stir until the consistency of heavy cream and remove from the heat. Set aside to cool. In a small mixing bowl, whip the heavy cream until soft peaks are formed. Once the lemon curd has cooled, divide it into 2 bowls. *Add the whipped cream to 1 of the bowls, gently folding it into the lemon curd mixture. Using a pastry bag (or large plastic bag) inject the profiteroles with the lemon curd. Dip the profiteroles into the lemon curd and cream mixture, which has been set aside, to coat fully. Be sure to coat profiterole on all sides. On a cooling rack, place the profiteroles on it so that the mixture settles. Let rest for 5 minutes. Place profiteroles on a serving plate and garnish with lemon zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 32034,"Upside-Down Sausage and Mushroom Pizza 2 teaspoons olive oil 1 pound sweet or hot turkey sausage, casing removed 1 cup onion, sliced 8 ounces mushrooms, sliced 1 cup pasta sauce 1 cup pizza sauce 1/2 cup black olives, sliced 16 ounces mozzarella cheese, shredded 2 eggs 1 cup milk 1 tablespoon olive oil 1 cup all-purpose flour 1/2 teaspoon salt 1/4 cup Parmesan, grated Instructions: Preheat oven to 400 degrees F. Heat oil in large skillet over medium heat. Add sausage and cook for 3 minutes, or until browned and cooked through, breaking up the meat as it cooks with a wooden spoon. Add onion and mushrooms and cook 2 minutes, until soft. Add pasta sauce, pizza sauce and olives and bring to a simmer, about 2 minutes. Remove from heat and transfer sauce to the bottom of a 13 by 9-inch baking dish. Top with mozzarella cheese. In a medium bowl, whisk together eggs, milk and oil until blended. Whisk in flour and salt until well blended. Pour mixture over sauce in pan. Sprinkle with Parmesan. Bake 25 minutes, or until golden brown. Let stand for 5 minutes before slicing and serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 32035,"Creole Redfish Court-Bouillon 1/2 cup plus 3 tablespoons vegetable oil 3/4 cup all-purpose flour 1 cup chopped yellow onions 1/2 cup chopped green bell pepper 1/2 cup chopped celery 1 tablespoon minced garlic 1 bay leaf 2 tablespoons tomato paste 1/2 cup dry sherry 5 cups fish stock or shrimp stock 1 (14.5-ounce) can diced tomatoes with their juices 1 teaspoon sugar 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon crushed red pepper flakes 6 redfish or trout fillets (each about 6 ounces), cut in 1/2 on the diagonal 2 tablespoons olive oil as needed 2 teaspoons Emeril's Original Essence, or other Creole seasoning 4 tablespoons unsalted butter 3 cups cooked long-grain white rice, for servings Chopped fresh parsley leaves or green onion for serving Instructions: Heat the 1/2 cup of the oil in a Dutch oven or large, heavy pot over medium-high heat. Add the flour, reduce the heat to medium, and cook, stirring constantly with a large wooden spoon, to make a roux the color of peanut butter, about 15 minutes. Add the onions, bell peppers, and celery, and cook, stirring, for 1 minute. Add the garlic and bay leaves, and cook, stirring, for 30 seconds. Place the tomato paste in a small bowl and whisk in the sherry to blend. Add to the pot, and cook, stirring, for 30 seconds. Add the stock, whisking to blend. Add the tomatoes and their juices, the sugar, salt, black pepper, and red pepper flakes, and cook, stirring, occasionally, for 20 to 25 minutes.
Reduce the heat to low then whisk in the butter, bit by bit, until incorporated. Remove from the heat, taste, and adjust seasoning, if necessary. Preheat a grill to medium. To grill the fish, brush the fish all over with the olive oil and season the fish with the Essence. Grill the fish, basting occasionally with additional olive oil for about 8 minutes. Turn the fish and grill briefly on the second side. Return the court bouillon to the heat, add the fish, and simmer until just cooked through, about 3 to 4 minutes longer. To serve, spoon 1/2 cup of rice into the center of six large soup bowls and divide the red fish court bouillon equally among them. Serve immediately, garnished with parsley or green onion. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 32036,"Christina's Peanut Brittle Pork Satay with Peanut Sauce 1/2 cup unsweetened coconut milk 3 tablespoons soy sauce 3 tablespoons lime juice 1 tablespoon dark brown sugar 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 1 teaspoon curry powder 1 teaspoon dried cilantro 1 1/2 pounds boneless pork chops 1/2 cup creamy peanut butter 1/2 cup water 1/4 cup unsweetened coconut milk 2 tablespoons minced garlic 2 tablespoons minced fresh ginger 2 tablespoons dark brown sugar 2 tablespoons lime juice 2 teaspoons rice vinegar 1 tablespoon soy sauce 1 teaspoon curry powder 3 peanut crunch candy bars, finely crushed (recommended: Planters Peanut bar) Instructions: Satay: Whisk together the coconut milk, soy sauce, lime juice, brown sugar, garlic, ginger, curry powder and cilantro and pour into a shallow, nonreactive dish. Pound the pork chops until very thin and even and cut into 1 1/2-inch thick strips. Place in the dish and turn to coat. Cover and refrigerate at least 2 hours and up to 24 hours. Sauce: Stir all ingredients except peanut candy bars until smooth. Place in a serving bowl. Put the crushed peanut candy bar for the satay in a serving bowl. Remove the pork from the marinade and pat dry. Thread onto the skewers. Light a grill or heat a grill pan over medium-high heat. Grill the skewers until just cooked through, 3 to 4 minutes per side. To serve, set out the bowls of peanut candy bar and sauce. Have guests dip the skewers first into the sauce, then in the peanut candy bar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 32037,"Layered Dip 12 Chinet? Cut Crystal? Cups 2 cups guacamole, homemade or store-bought 1 (8 ounces) container light sour cream 2 cups of black bean corn salsa 1 cup pico de gallo 2 cups refried beans 1 cup shredded cheddar cheese 1 cup shredded Monterey jack cheese 2-3 roma tomatoes, diced 1/2 bunch green onions, sliced 1/2 cup sliced black olives Tortilla chips Instructions: Put a creative spin on your party snacks with this layered dip. In a plastic cup, begin layering the dip (beans, sour cream, guacamole, pico de gallo, corn salsa, cheese, green onions, tomatoes & olives, top with tortilla chip). Repeat for remaining cups, and serve immediately. Tip: You can make these dips ahead of time and keep them in the refrigerator until you're ready to eat them. We recommend not adding chips to the dips until you are ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Rioja]" 32038,"Barbecue Bloody Mary 6 ounces vodka 12 ounces vegetable or tomato juice (recommended: V8) 3 tablespoons barbecue sauce 3 teaspoons prepared horseradish Dash Worcestershire sauce Dash hot sauce 1/2 lemon, juiced Lemon wedges, for garnish Neelys Dry Rub, for garnish, recipe follows Jalapeno, for garnish 1 1/2 cups paprika 3/4 cup sugar 3 3/4 tablespoons onion powder Instructions: Mix all the ingredients except for the lemon and garnishes into a cocktail shaker with ice. Combine well. Rim the edge of the glasses with a lemon. Dip into dry rub. Pour the Bloody Mary into the glasses filled with ice. Garnish each with a jalapeno. Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months. ","[Zinfandel, Merlot, Malbec, Rioja]" 32039,"Linguine with Pancetta, Olive Oil, cl, Clams and White Wine Sauce 1 pound dried good quality linguine Olive oil 4 rashers pancetta or dry-cured smoky bacon, sliced thinly 1 large clove of garlic, finely chopped 1 to 2 dried red chiles, crumbled 1 1/2 pounds clams 2 glasses (10 ounces) of white wine 1 good handful of parsley leaves, roughly chopped Salt and freshly ground black pepper Instructions: Cook your linguine in salted boiling water until al dente. Meanwhile, get a pan hot and add a couple of good lugs (tablespoons) of olive oil and the pancetta. Fry until golden, then add the garlic and chilies. Soften them slightly and add the clams. Stir, then add the white wine. Put a lid on the pan and cook for a further couple of minutes until all the clams have opened--discard any that remain closed. Remove from the heat and add the drained linguine. Stir in the parsley, correct the seasoning and serve with all the cooking juices.; ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 32040,"Parmesan Cheese Souffle 2 tablespoons unsalted butter, plus more for ramekins 3/4 cup grated Parmesan, plus more for coating ramekins 2 cups whole milk 2 tablespoons all-purpose flour Kosher salt and freshly ground black pepper 6 large eggs, separated Instructions: Preheat the oven to 400 degrees F. Butter 6 (7 1/2 by 3 1/2-inch ramekins. Sprinkle with some grated Parmesan, and coat all sides and the base of the dish. Pour out the excess cheese into the next ramekin to coat. Continue coating the ramekins with the cheese and set aside. Heat the milk in a small saucepan over low heat. In another medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook out raw flour taste, about 2 minutes. Whisk in the hot milk and bring to a boil, then reduce the heat to a simmer. Remove the pan from heat, add 3/4 cup of grated cheese and season, to taste, with salt and pepper (watch salt levels because of the cheese). Pour the mixture into a large bowl and set aside to cool to room temperature. In a stand mixer, whip the egg whites to stiff peaks. Whisk the yolks into the cooled bechamel. Fold 1/3 of whipped egg whites into the bechamel to lighten the base. Gently fold in the remaining whipped egg whites in order to keep the incorporated air. Carefully fill the prepared ramekins and arrange them on a baking sheet. Bake until risen and golden on top, about 20 minutes. The center will have just a slight jiggle when ready. Remove the ramekins from the oven and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 32041,"Everything Bagel Bun 1 brioche bun, halved 1 egg white, beaten
1 1/2 teaspoons poppy seeds
1 teaspoon dried minced onion
1 teaspoon sesame seeds
1/8 teaspoon kosher salt
Instructions: Preheat the oven to 350 degrees F. Brush the outside of the bun top and bottom with the egg white. Sprinkle with the poppy seeds, onion, sesame seeds and salt. Place seasoned-side up on a baking sheet and bake for 5 minutes. ","[Chardonnay, Riesling, Gewrztraminer]" 32042,"Japanese Beef and Vegetables: Sukiyaki 3 ounces peanut oil, plus 3 ounces 1 1/2 pounds beef top round, trimmed and cut into julienne 4 ounces soy sauce 2 tablespoons granulated sugar 10 scallions, washed, trimmed and cut into 1-inch strips 10 ounces peeled and julienned Spanish onion 10 ounces mushrooms, washed, stems trimmed and thinly sliced 1 pound tofu, cut into small dice 10 ounces spinach, washed, stemmed and cut chiffonade 8 ounces bamboo shoots, julienned 10 ounces mirin*
1 1/2 pounds shirataki noodles, cooked, cooled and cut into thirds Instructions: In a wok, heat 3 ounces of peanut oil. Add beef strips and stir-fry quickly, just to brown meat. Season with soy sauce and sugar, then remove and set aside. Clean the wok, and heat the remaining 3 ounces of peanut oil. Add scallions, onions, mushrooms, tofu, spinach, and bamboo shoots. Stir-fry quickly, about 2 minutes. Add mirin and noodles and return cooked meat to the mixture. Stir-fry an additional minute or just until hot and well-incorporated. Remove from wok and serve at once on a preheated dinner plate. ","[Syrah, Pinotage, Tempranillo, Garnacha]" 32043,"George's Mom's Homemade Herb Cheese 1 gallon whole milk 1 pint half-and-half 1 cup white vinegar 1/2 cup chopped sun-dried tomatoes (not in oil) 1/4 cup chopped fresh basil leaves 1 tablespoon kosher salt Extra-virgin olive oil, to serve Instructions: Drill holes into the bottom of a round plastic storage container (approximately 6 inches wide and at least 4 inches high) and set aside. Line a colander with cheesecloth and set aside. Put the milk and half-and-half into a large pot over medium heat and cook, stirring frequently, until it reaches 195 degrees F. (There will be a slight simmer and the top will be very foamy.) Remove from the heat and slowly stir in the vinegar. Put the colander into the sink and pour this mixture into the cheesecloth. When most of the liquid has passed through, add the tomatoes, basil, and salt and stir gently to incorporate. Gather up the ends of the cheesecloth and transfer the cheese to the plastic container. Set the container on a rack on a sheet pan to catch the whey. Put a plate on top and weight it down with some heavy cans to squeeze out the excess liquid. Let rest for 1 hour, remove the cheesecloth, and return it to the plastic container with the plates and weights. Put it into the refrigerator overnight. To serve, put the cheese onto a plate and brush with a little olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 32044,"Sweet Potato Souffle : Food Network 1/2 cup butter (1 stick), at room temperature, plus more to grease pan 5 medium sweet potatoes 2 large eggs 1 cup granulated sugar 1 1/2 teaspoons vanilla extract 1/2 cup milk Pinch of salt 1 cup finely chopped pecans 1 cup brown sugar, packed 1/2 cup all-purpose flour 1/4 cup butter (1/2 stick), softened Instructions: For the souffle: Preheat the oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter. Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.
For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 32045,"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 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 Instructions: Chocolate tart dough: In bowl of electric mixer fitted with paddle attachment, cream butter and confectioners' sugar until combined, about 1 minute. Add egg yolk and vanilla and beat until smooth. Sift in flour and cocoa powder and beat on low speed until just combined. Scrape 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 oven to 325 degrees F. On lightly floured surface, roll 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 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 foil and weights and bake for 5 to 10 minutes longer, or until pastry looks dry and set. Transfer to a wire rack to cool. (The tart shells can be made 8 hours ahead.) Caramel filling: Place 1/2 cup water in a large saucepan. Add sugar and corn syrup and cook mixture over medium-high heat, swirling the pan occasionally until you have a dark amber caramel, about 10 minutes. Carefully whisk in butter, cream, and creme fraiche (mixture will hiss and bubble up), whisking until smooth. (Caramel can be made up to 5 days ahead and refrigerated, then warmed over low heat or microwaved before pouring into tart shells.) Divide caramel while still warm among cooled tart shells and let sit until caramel is set, at least 45 minutes. Chocolate ganache glaze: In saucepan, bring cream to a boil. Place chopped chocolate in a bowl. Pour hot cream over chocolate and let sit for 2 minutes, then whisk until smooth. Pour some of the still-warm glaze over each tart. Let glaze set at room temperature for at least 2 hours before serving. Sprinkle with salt, if desired, just before serving. ","[Pinot Noir, Tawny Port, Moscato, Riesling]" 32046,"Chicken Noodle Soup 3 tablespoons extra-virgin olive oil 1 large chopped onion 3 chopped fresh garlic cloves 3 medium carrots, but diagonally into 1/2 -inch-thick slices 3 center cut celery, halved lengthwise, and cut into 1/2-inch-thick slices
3 fresh thyme sprigs 2 bay leaves 3 quarts fresh chicken stock 6 ounces cooked penne pasta 2 cups shredded cooked chicken Kosher salt and freshly ground black pepper to taste
Kosher salt and freshly ground black pepper to taste 1 handful fresh flat-leaf parsley, finely chopped Instructions: Place the pot over medium and add extra virgin olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the fresh chicken stock and bring the liquid to a boil. Add the pasta and simmer for 1 minute until tender. Fold the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 32047,"Tender Chicken on Rice 2 ounces Smithfield ham 8 Chinese dried mushrooms 8 ounces skinless, boneless chicken breast or thigh 2 tablespoons finely shredded ginger 1 tablespoon Shao Hsing rice cooking wine 1 tablespoon thin soy sauce 1 1/2 teaspoons black soy sauce 1 1/2 teaspoons cornstarch 1/2 teaspoon sesame oil 1/2 teaspoon sugar 1/4 teaspoon ground white pepper 1 cup long grain rice 2 tablespoons vegetable oil 1 scallion, finely julienned Instructions: In a small bowl soak mushrooms in 1/2 cup cold water for about 30 minutes to soften. When softened, drain and squeeze mushrooms dry, reserving the mushroom liquid. Cut off and discard stems and thinly slice caps. Rinse ham in cold water. In a small saucepan, bring 1 cup of cold water to a boil over high heat. Add ham and return to a boil. Reduce heat to medium-low, cover and simmer 20 minutes. Drain ham, and set aside until cool enough to handle. Slice the ham into paper-thin slices. Stack a few slices at a time, and cut into julienne strips to make about 1/2 cup. Cut chicken into scant 1/2-inch-thick slices, place in a medium bowl. Add mushrooms, ginger, rice wine, thin soy sauce, black soy sauce, cornstarch, sesame oil, sugar and pepper and mix with your hands to combine. Place the rice in a 2-quart saucepan. Wash the rice in several changes of water until the water runs clear. Drain the rice. Level the rice and add enough cold water to cover by 1-inch. (Or add 1 3/4 cups of water). Bring to a boil, covered, over high heat, never stirring the rice. Reduce heat to low and simmer, covered, 7 to 10 minutes or until the water almost completely evaporates. Meanwhile, stir 1 tablespoon vegetable oil into the chicken mixture and combine thoroughly. Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add the remaining 1 tablespoon vegetable oil to the wok and carefully add chicken mixture, spreading it in wok. Cook undisturbed 1 minute, letting chicken begin to brown. Then, using a metal spatula, stir-fry 1 minute or until chicken is lightly browned on all sides but not cooked through. Add mushroom liquid and ham and cook, stirring, 30 seconds. Uncover rice and quickly spread chicken mixture and scallions over it. Immediately re-cover rice and cook 5 to 10 minutes more or until chicken is just cooked through and rice is tender. Bring the pot to the table and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 32048,"Kale Cookies and Cream Ice Cream 1 can coconut milk 1 1/2 cups almond or soy milk
10 grams fresh green kale, stems removed
3/4 cup agave
3 tablespoons canola oil
Seeds of 1 vanilla bean
1/8 teaspoon salt
3/4 teaspoon xanthan or guar gum
1 cup crumbled Chloe O's, recipe follows 1 1/4 cups all-purpose flour 1 cup sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup vegan margarine
3 tablespoons soy, almond or rice milk
1 teaspoon pure vanilla extract
Instructions: Combine the coconut milk, almond milk, kale, agave, oil, vanilla, salt and xanthan gum in a blender. Chill in the refrigerator for 3 hours. Once the ice cream base is chilled, prepare in an ice cream maker according to manufacturer?s instruction. Once ice cream is done in the machine, fold in the crumbled Chloe O's and store in the freezer. In a food processor, pulse flour, sugar, cocoa, salt, and baking soda until combined. Add margarine, milk, and vanilla. Process until the mixture comes together and forms a dough. Chill the dough in the refrigerator, covered, for 1 hour. Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats. Roll a heaping teaspoon of dough into a ball and place onto prepared baking sheets, leaving about 3 inches between each ball. Evenly flatten the dough with the palm of your hand so that it's about 1/4 inch thick and bake for 12 minutes. Let cool. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32049,"Boudin Blanc 1/4 cup bread crumbs 1/3 cup cream 2 1/4 pounds boneless chicken breast and thigh, cubed 1/3 pound pancetta, cubed 1 1/4 tablespoons kosher salt 2/3 teaspoon ground white pepper 2/3 teaspoon ground coriander 1/4 cup brandy 1 tablespoon thyme 2 tablespoons parsley Instructions: Soak the bread crumbs in the cream until soft. Combine the remaining ingredients in a bowl and mix to combine well. Grind all ingredients twice in a meat grinder fitted with a 3/16-inch plate. Case in hog casings. Saute, grill, or poach. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32050,"Roasted Grapes with Ginger and Moscato 1/2 standard bottle (750 milliliters) Moscato wine 2 tablespoons light corn syrup
1 teaspoon grated fresh ginger 1 sprig fresh thyme
2 grape clusters (each about 8 ounces), stems intact
Instructions: Preheat the oven to 400 degrees F. In a medium saucepan, combine the Moscato, corn syrup, ginger and thyme. Cook over medium-high heat until the mixture is reduced by 80 percent, forming a glaze, 8 to 10 minutes. Put the grapes in a pan, drizzle the glaze over the grapes (or lightly toss) and roast until the grapes have wilted but still retain their shape, 6 to 10 minutes. Serve with a cheese platter. ","[Moscato, Riesling, Gewrztraminer, Pinot Grigio]" 32051,"Blueberry Cookie Tart Crisco? Original No-Stick Cooking Spray 1 (17.5 oz.) pkg. Pillsbury? Sugar Cookie Mix 1/2 cup butter, softened 1 tsp. grated lemon peel 2 tsps. vanilla 2/3 cup Smucker's? Orchard's Finest? Northwoods Blueberry Preserves 1/2 tsp. ground cinnamon Powdered sugar Instructions: HEAT oven to 350 degrees F. Coat 9-inch tart pan with removable bottom with no-stick cooking spray. Place on 15 x 10-inch baking sheet. COMBINE cookie mix and butter in large bowl with fork until coarse crumbs form. Add lemon peel and vanilla; stir with fork. Reserve 1/3 cup for topping. Pat remaining dough lightly in prepared pan. BAKE 15 minutes. Stir preserves and cinnamon in small bowl. Spoon over top of baked cookie to within 1-inch of edge. Sprinkle with reserved crumbs. BAKE 5 to 7 minutes or until edges are set. Cool 20 minutes. Remove outer rim from pan. Sprinkle with powdered sugar if desired. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 32052,"Mrs. Bradshaw's Potato Salad l2 egg yolks l cup sugar l round tsp. dry mustard 2 heaping tsp celery seed l tsp. salt l/2 tsp paprika l/4 tsp pepper 3/4 c. apple cider vinegar l pint thick cream (whipping) plus l/2 c. milk. Butter the size of a hen's egg (about 1/4 cup) l dozen eggs (hard boiled)and chopped l2 cups potatoes, cooked and cubed 2 large onions, chopped l tsp. salt Instructions: Mix the egg yolks, sugar, mustard, celery seed, salt, paprika, and pepper. Then add vinegar. Stir. Add the cream, milk, and butter. Have water boiling in a double boiler. Stir and cook until like a thick gravy or it coats a spoon. In the meantime, put all the rest of the salad ingredients together in a large bowl. Mix these items together. Pour the dressing over this and cool. Delicious! The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes. This recipe was handed down to my mother from the best cook in our small town. She was the railroad depot agents wife and a wonderful cook. This was in the l940's. . ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 32053,"Peaches and Blueberries 6 peaches, halved, pit removed, cut into wedges 1 1/2 pints blueberries 1 to 2 teaspoons orange flower water 2 tablespoons cane sugar, optional 2 cups plain yogurt, optional Instructions: In a large bowl, with a large spoon, gently combine peaches and blueberries. Add the orange flower water and continue to combine, serve cold or pour fruit into a 12 by 8 baking dish. Sprinkle with cane sugar and bake in a preheated 325 degree F oven for 20 minutes, until sugar caramelizes. Remove from oven, top with yogurt, if desired, and enjoy. ","[Riesling, Moscato, Vinho Verde]" 32054,"California Ice Tea 2 tea bags, such as Earl Grey or English Breakfast 2 cups boiling water
1/2 cup freshly squeezed lemon juice (3 lemons)
1/2 cup sugar syrup (see Cook's Note)
1 cup good bourbon, such as Maker's Mark
1/2 lemon, cut through the stem and cut in 1/4-inch-thick half-rounds
Instructions: Place the tea bags in a 2-cup glass measuring cup and add the boiling water. Allow to steep for 10 minutes, then discard the tea bags. Pour the iced tea into a large pitcher and add the lemon juice, sugar syrup and bourbon. To serve, fill highball glasses half full with ice and pour in the drink mixture. Garnish with a half-round of lemon and serve ice cold. ","[Burgundy, Zinfandel, Merlot, Chardonnay]" 32055,"Crunchy Cereal Chicken Fingers Vegetable oil, for frying 1 cup all-purpose flour
Kosher salt and freshly ground black pepper 1 large egg, beaten
2 cups crunchy sweetened cereal, such as Cap'n Crunch
2 boneless, skinless chicken breasts, cut into 1-inch strips 1/2 cup ketchup
1/4 cup applesauce
2 dashes Worcestershire sauce
Instructions: Heat 1/4 inch of oil in a large skillet over medium-high heat. Put the flour in a shallow bowl and add some salt and pepper. Put the egg in a second shallow bowl. Put the cereal in a resealable plastic bag and pound into crumbs with your hands until mostly broken up with some bigger pieces. Transfer the cereal to a third shallow bowl. Dip the chicken strips first in the flour, then the egg and then the cereal. Cook the strips in batches until golden brown and cooked through, 5 to 7 minutes. Drain on paper towels. Stir together the ketchup, applesauce and Worcestershire sauce in a small bowl. Serve as a dip with the chicken fingers. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 32056,"Tex-Mex Turkey Burgers with Avocado Mayonnaise 1 1/4 pounds lean ground turkey 2 cloves garlic, grated 2 teaspoons hot smoked paprika Kosher salt and freshly ground pepper 1 avocado, halved 3 tablespoons mayonnaise Juice of 1 lime 1 tablespoon vegetable oil 4 slices pepper jack cheese (about 3 ounces) 4 sesame potato buns Shredded lettuce and tortilla chips, for topping Instructions: Combine the turkey, garlic, paprika, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until just combined. Form into four 1/2-inch-thick patties; set aside. Combine 1/2 avocado, the mayonnaise, lime juice and 1/4 teaspoon salt in a medium bowl; mash until smooth. Thinly slice the remaining 1/2 avocado and season with salt and pepper. Set aside for topping. Heat the vegetable oil in a large nonstick skillet over medium-high heat (or preheat a grill to medium high and oil the grates). Add the burgers and cook until browned, 3 to 4 minutes per side. Top each burger with a slice of cheese; cover and cook until the cheese melts, about 30 seconds. Meanwhile, split and toast the buns; spread the avocado mayonnaise on the cut sides. Serve the burgers on the buns with lettuce, the sliced avocado and tortilla chips. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 32057,"Coconut-Cereal Macaroons Cooking spray 3 large egg whites 1/2 cup sugar 1 teaspoon pure vanilla extract 1/4 teaspoon salt 2 cups sweetened shredded coconut 2 cups cornflakes 4 ounces milk chocolate, finely chopped 1 tablespoon coconut oil Silver nonpareils, for decorating Instructions: Preheat the oven to 325 degrees F. Coat a baking sheet with cooking spray. Whisk the egg whites, sugar, vanilla and salt in a large bowl until frothy. Fold in the coconut and cornflakes until combined. Scoop heaping tablespoonfuls of the coconut mixture, packing it tightly with your fingers, and arrange 1 to 2 inches apart on the prepared pan. Form each into a pyramid shape. Bake until the macaroons are slightly firm and golden brown, 25 to 35 minutes. Let cool completely on the pan. Meanwhile, combine the chocolate and coconut oil in a small microwave-safe bowl. Microwave until melted, about 2 minutes, stirring halfway through. Let cool slightly. Dip the bottoms of the macaroons in the chocolate, letting the excess drip back into the bowl. Sprinkle the chocolate with nonpareils. Transfer the macaroons to a large plate or baking sheet and refrigerate until the chocolate is set, at least 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 32058,"Guava Cheese Tart 6 ounces (3/4 cup) cream cheese, at room temperature l cup grated panela or dry-curd farmer cheese 2 (1/2-pound) pieces puff pastry, each cut into a 12-inch circle 1 egg, lightly beaten 2/3 cup guava paste or other fruit jam or puree mixed with 1/4 cup freshly squeezed lime juice 1 tablespoon heavy cream Instructions: Place the cream cheese and panela or farmer cheese in a bowl and mix well with a spoon. Line a baking sheet with parchment paper. Place l of the puff pastry circles on the baking sheet. Brush a 1-inch rim around the outside edge with some of the beaten egg. Pat the cheese mixture into an 8-inch circle in the center and spread the guava paste or jam evenly over the top. Fold the remaining piece of puff pastry in half and place over the first piece. Unfold the pastry to enclose the filling, being careful not to trap air beneath. Gently press the top and bottom edges together and refrigerate about 25 minutes, or until the dough is thoroughly chilled. Remove from the refrigerator. Working about 1 1/2-inches from the outside, firmly press the edges of pastry together with the tines of a fork to seal. Then trim the excess dough, leaving an even 1-inch border of crust surrounding the filling. With a sharp paring knife, cut out and discard a 1/4-inch circle of dough from the center, and press out any trapped air. Then, making shallow cuts, trace 6 to 8 circular lines in a spiral pattern from the center hole to the inside edge of the sealed crust (if the dough gets too warm to work with, just return to the refrigerator for 30 minutes or so to harden). Mix the heavy cream, with the remaining beaten egg and brush over the top of the tart: Cover with plastic wrap and chill at least 2 hours or overnight. To bake, preheat the oven to 450 degrees. Transfer the pan from refrigerator to the oven and bake 15 minutes, or until puffed and golden brown on top. Reduce the oven temperature to 350 degrees. Bake until the jelly is bubbling and the bottom crust, when lifted with a spatula, is browned, 30 to 40 minutes. Set aside to cool on a rack to 15 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 32059,"Braised Pork with Apricots and Beer 1/3 cup olive oil 2 3/4 pounds pork shoulder, cubed Kosher salt and freshly ground black pepper 4 medium carrots, cut into 2-inch pieces 2 stalks celery, cut into 1-inch pieces 1 onion, cut into large chunks 5 cloves garlic, smashed 1/3 cup all-purpose flour Three 12-ounce bottles Belgian-style wheat beer 1 cup dried apricots 5 sprigs fresh thyme Cooked egg noodles, for serving Instructions: Preheat the oven to 325F. Heat the oil in a large Dutch oven over high heat. Sprinkle the pork with salt and pepper; working in two batches, brown the pork on all sides, 10 to 12 minutes total. Transfer the pork to a platter and set aside. Add the carrots, celery, onions and garlic to the pot. Cook until the onions are tender, about 8 minutes. Stir in the flour. Cook for 1 minute more. Pour in the beer and return the pork and collected juices to the pot. Add the apricots and thyme sprigs. Bring to a simmer, cover the pot and place in oven for 45 minutes. Remove the lid and continue cooking until the meat is very tender, about 45 minutes longer. Skim off and discard any fat. Discard the thyme sprigs. Season with salt and pepper. Slice or shred the pork and serve with the sauce over egg noodles. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]

" 32060,"Apple Crisp 8 medium Cortland or other cooking apples 1 cup flour 1/2 cup brown sugar 1/2 cup white sugar 1 teaspoon cinnamon 1/2 cup butter or margarine Instructions: Preheat the oven to 375 degrees F. Peel, core, and cut the apples into thin slices. Place them in a 9 by 13-inch baking dish. In a bowl with a pastry cutter, mix the remaining ingredients until they are well blended and resemble coarse cornmeal. Sprinkle the mixture over the apples, and bake until apples are tender, about 30 to 35 minutes. Serve warm or cold. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 32061,"Caramel Bananas with Espresso Chocolate on Sweet Crackers 2 to 3 packages containing total of at least 36 (2-inch) diameter shortbread cookies (recommended: Sandies Simply Shortbread) 1 (12-ounce) jar caramel topping (the kind used as ice cream topping) 2 ounces brandy 4 to 6 bananas, sliced into 36 (1-inch) pieces 2 (12-ounce) packages semisweet chocolate pieces 3 tablespoons espresso coffee beans, ground very fine in a coffee grinder 3/4 cup shredded coconut Instructions: Lay the shortbread cookies out on a utility platter. Heat the caramel topping in a small saucepan so that it is viscous and spoon some on each cookie. Place the brandy and bananas in a saute pan and light the brandy to flambe the bananas. When the brandy has burnt off, place a banana piece on top of the caramel on each cookie. The chocolate to coat the bananas will be tempered, a term used to describe the successive melting and cooling of the chocolate within a certain temperature range. This process allows the molecules of the chocolate to align so that it will retain a silky appearance without a chalky finish. To temper the chocolate, place half of the semisweet chocolate pieces in each of 2 stainless steel bowls which will fit over a saucepan double-boiler fashion. Bring an inch or so of water to a boil in the saucepan and fit 1 of the bowls of chocolate pieces over it and heat until those chocolate pieces are just melted (about 90 to 100 degrees F on the candy thermometer). Then pour this just-melted chocolate into the other bowl with the un-melted chocolate, stir to combine, and return all of the chocolate to the double boiler and heat to about 105 degrees F. Remove from the heat and immediately whisk in the ground espresso. You will need to work quickly to spoon the espresso chocolate over the caramel coated bananas, and sprinkle each with a teaspoon of shredded coconut before the chocolate hardens. Allow chocolate to harden, remove carefully from the utility platter using a thin bladed spatula, and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 32062,"Garlic Roast Chicken with Rosemary and Lemon 2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks 6 cloves garlic, crushed 3 tablespoons fresh rosemary leaves stripped from stems 3 tablespoons extra-virgin olive oil, eyeball it 1 lemon, zested and juiced 1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper 1/2 cup dry white wine or chicken broth Instructions: Preheat oven to 450 degrees F. Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 32063,"Philly Cheese Steak Egg Rolls Canola oil, for frying 2 eggs 2 tablespoons milk 2 tablespoons olive oil 1 small red onion, thinly sliced 1 small red bell pepper, thinly sliced 1 small green bell pepper, thinly sliced 1 pound roast beef, thinly sliced 16 ounces pepper jack cheese, shredded 8 egg roll skins Instructions: Preheat oil to 350 degrees F in medium saucepan. Fill with enough oil that egg rolls will not rest on the bottom of pan. Mix egg and milk together, in a small bowl, for egg wash. In medium saute pan over medium heat add olive oil, onion, and peppers. Sweat vegetables until slightly softened, about 2 minutes. Add roast beef and saute until onions are translucent, about 5 minutes more. Add cheese and mix thoroughly, until cheese begins to melt. Remove from heat, strain in a fine mesh sieve to remove excess moisture, and let cool. Divide cooled mixture into 8 equal parts. Place mixture in center of each egg roll skin. Fold in side corners and roll, sealing edges with egg wash. Submerge egg rolls in oil and fry, making sure the rolls do not touch the sides or the bottom of the pan. Fry in batches, to avoid over-crowding. until golden brown. Remove egg rolls to paper towels to blot excess oil. Cut egg rolls on bias, place on a serving platter and serve hot ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 32064,"Chipotle Smashed Sweet Potatoes 4 pounds sweet potatoes (6 potatoes) 1 cup whole milk 1 cup heavy cream 1 tablespoon minced canned chipotle chiles in adobo sauce, with seeds, such as Goya 1 tablespoon adobo sauce (from the can of chiles) 1/4 cup pure Grade A maple syrup 4 tablespoons (1/2 stick) unsalted butter, diced Kosher salt and freshly ground pepper Instructions: Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil. Place the sweet potatoes on the prepared sheet pan and pierce each potato 4 times with a small knife. Roast for 1 to 1 1/4 hours, until very tender inside when tested with a knife. Set aside until cool enough to handle. (Leave the oven on.) Peel the potatoes, discard the skins and place the potatoes in the bowl of an electric mixer fitted with the paddle attachment. Meanwhile, place the milk, cream, chipotle cl and adobo sauce in a small saucepan. Bring to a boil, lower the heat and simmer for 5 minutes. (It might look curdled.) With the mixer on low speed, add the chipotle-milk mixture to the sweet potatoes. Add the maple syrup, butter and 1 tablespoon salt. Mix until the potatoes are coarsely pureed. Pour into a 9-by-12-by-2-inch oval oven-to-table baking dish and bake for 30 minutes, until heated through. Sprinkle with salt and pepper and serve hot. Make ahead: Prepare the sweet potato mixture, spoon it into the baking dish, cover and refrigerate for up to 3 days. Bake at 350 degrees F for 40 to 45 minutes, until hot. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 32065,"Bean, Kale and Egg Stew 2 tablespoons olive oil 1/2 small red onion, chopped Two 15-ounce cans kidney or pinto beans, one can drained and rinsed, one can liquid reserved (see Cook's Note) 1 1/2 cups low-sodium vegetable broth
2 teaspoons low-sodium soy sauce Kosher salt and freshly ground black pepper 1 bunch kale, stemmed and torn into 2-inch pieces (about 10 cups) 4 large eggs 4 slices whole-grain bread 2 ounces sharp Cheddar, shredded (about 1/3 cup) Your favorite hot sauce, for serving Instructions: Preheat the broiler. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring, until soft, about 4 minutes. Add the beans and reserved bean liquid, chicken broth, soy sauce, 1/2 teaspoon salt and a few grinds of black pepper. Bring to a simmer, add the kale and stir until wilted; bring back to a simmer and cook until the kale is tender and the stew is slightly thickened, about 15 minutes. Remove from the heat, cover and keep warm.
Heat the remaining 1 tablespoon oil in a large nonstick skillet. Once the oil is hot, crack the eggs into the skillet and cook until the whites begin to set up, about 2 minutes. Sprinkle each egg with pepper, cover and continue to cook until the whites are completely set and the yolks are still runny, about 2 minutes more. Remove from the heat.
Sprinkle the cheese on the bread, transfer to a baking sheet and broil until melted, watching closely. Cut each slice in quarters.
Divide the stew among 4 bowls, top each with an egg and serve with the cheese toasts and hot sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 32066,"Honeydew Melon and Cilantro Ice Pops 1/3 cup sugar 1 large bunch cilantro, stems and leaves roughly chopped (about 1 packed cup)
3 cups 1-inch cubes honeydew melon Zest and juice of 1 lime (about 1 teaspoon zest and 2 tablespoons juice)
Kosher salt Instructions: Bring the sugar and 1/4 cup water to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Turn off the heat, add the cilantro and stir until completely wilted. Let cool completely at room temperature, at least 30 minutes. Put the melon, lime zest and juice and a pinch of salt in a blender. Strain the cilantro syrup into the blender, pressing the cilantro in the strainer with the back of a spoon to extract as much flavor as possible; discard the cilantro. Puree the melon mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout. Pour the mixture into the molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and enjoy immediately. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 32067,"Asparagus and Wild Leek Tart with Goat Cheese and Red Pepper Vinaigrette 1 pound pencil asparagus 1/2 pound wild leeks (ramps) or scallions 3 tablespoons unsalted butter 1/2 cup chicken broth 1/2 package phyllo dough 1/3 cup extra virgin olive oil, more if needed 6 ounces fresh goat cheese 1/2 small red pepper, ribs and seeds removed 2 tablespoons Dijon mustard 1/4 cup white wine vinegar Salt and pepper 1/2 cup walnut oil Instructions: Preheat oven to 375 degrees. Wash the asparagus and cut off the bottom of the stems that are greenish-white and tough. Bring a pot of water to a boil, add 1 tablespoon salt, submerge the asparagus for 30 seconds to blanch, remove the asparagus from the pot and quickly submerge in iced water to shock. Set the asparagus aside. From the wild leeks, trim off the dirty roots and snip an inch off the tops, before washing them carefully in cold water. Heat a saute pan over medium heat with 1 tablespoon of butter. When the butter begins to foam add the wild leeks, season with salt and pepper, and cook gently for 3 to 4 minutes. Add the broth to the wild leeks and simmer until all of the broth has evaporated but be careful not to burn the leeks. Remove from the saute pan and allow to cool. Prepare a space to work with the phyllo dough: unwrap the dough and cover with a cloth, have a brush and the olive oil ready and have a cookie sheet ready on which the tart will be baked. Begin by lightly brushing the center of the cookie sheet with a film of olive oil. Next, lay the first sheet of dough on the cookie pan, brush the dough lightly with oil and overlap width wise the next sheet over only half of the first so that now the two sheets make a pastry sheet 50 percent wider (not longer) than the original dimension of the pastry. Don't be concerned if the lengthwise ends of the dough are overflowing from the edges of the pan: all of the edges of the dough will be rolled up to form the edges of the tart. Brush the second sheet of dough with oil and lay another sheet squarely over the first so that in alternating this pattern you build your wide pastry base. Continue to alternate the dough sheets, brushing each layer with oil, until you have used half the package of dough. Gather the edges of the phyllo between the tips of your fingers and begin to roll them toward the center to form the sides of the tart. Roll uniformly inward until the rolled edge is even all around and the round tart resembles a pizza. Leave a pastry base of 10 to 12 inches into which the vegetables and cheese will go after the tart shell is blind baked. Place the empty tart shell into the oven and bake for 6 minutes. Remove the pastry from the oven and allow to cool for 10 minutes before filling. This pastry preparation can be done over the course of several hours and can even be done a day or two ahead if the blind baking is reserved until the last moment and the raw pastry is covered with plastic wrap and refrigerated. To fill the tart crumble the goat cheese and spread it evenly over the base of the tart. Next add an even layer of wild leeks, followed by the asparagus which should be fanned, tips out, from the center of the tart. Season the tart lightly with salt and pepper, place into the 375 degree oven and bake for 15 minutes or until the cheese has softened and the crust becomes a rich golden brown. Serve immediately. While the tart is baking (or ahead of time if possible) prepare the vinaigrette. Place the red pepper, mustard, vinegar and 1/4 teaspoon salt and black pepper in a food processor. Pulse to chop the red pepper to a fine dice. When the pepper has been pulsed enough, begin to drizzle in the walnut oil to create an emulsified dressing. Serve the tart with a small green salad and a drizzle of red pepper vinaigrette. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 32068,"Hot Fudge Sauce 1 cup heavy cream 4 tablespoons unsalted butter 1/3 cup packed light brown sugar 1/3 cup light corn syrup Pinch of kosher salt 8 ounces bittersweet or semisweet chocolate (or a combination), chopped 1/4 cup unsweetened cocoa powder 1 tablespoon vanilla extract Instructions: Combine the heavy cream, butter, brown sugar, corn syrup and salt in a saucepan. Bring to a simmer over medium heat, whisking. Add the chocolate and cocoa powder, reduce the heat to low and cook, whisking, until the chocolate is melted and the sauce is smooth, 1 to 2 minutes. Whisk in the vanilla. Let cool 10 minutes before serving. To store, let cool completely, then cover and refrigerate up to 2 weeks; reheat before serving. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]" 32069,"The Fish Point Sandwich 4 tablespoons butter 1 tablespoon lemon juice 2 teaspoons white wine 2 eggs, beaten 1 cup heavy cream 1 cup all-purpose flour Four 6-ounce fillets of sole 4 tablespoons butter 4 slices white sandwich bread Fresh parsley sprigs for garnish, optional Instructions: To make the lemon butter: Melt 4 tablespoons of butter over low heat in a small saucepan. Add the lemon juice and white wine. Keep the sauce warm on a corner of the stove. To prepare the fish: Whisk the eggs with the heavy cream in a large bowl. Put the flour in a separate bowl. Dredge the fillets in flour; shake off any excess then put the fillets into the batter. Heat 4 tablespoons butter in large heavy-bottomed skillet over medium heat. Lift the sole out of the batter, allow the excess to run off, then gently lay the fillets in the pan. Cook, turning the fish once, until the sole is flaky and the crust is crisp and golden brown, about 3 minutes per side. While fish is cooking, toast the bread and cut each piece in half diagonally (corner to corner). Arrange the toast points on 4 plates--2 per plate. Lift the fish from the pan onto the toast points. Drizzle the fish with lemon butter and serve immediately garnished with a sprig of fresh parsley, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32070,"Green Tomato and Cheddar Pizza 1/3 cup olive oil 6 medium to large green tomatoes (about 3 pounds) 12 scallions Kosher salt 1 pound store-bought pizza dough, at cool room temperature 8 ounces sharp white Cheddar, grated (about 2 /12 cups) Instructions: Preheat an indoor or outdoor grill to medium heat. Put the olive oil in a small bowl or measuring cup. Slice the tomatoes 1/4 inch thick and spread them on a baking sheet or large tray. Put the scallions on the baking sheet. Brush everything on both sides with oil and season with salt over the top. Grill the tomatoes, seasoned-side down, until they develop dark grill marks, 3 to 5 minutes. Flip, brush with more oil, season again and cook until charred and tender when pierced with the tip of a paring knife, another 3 to 5 minutes. Put the scallions on the grill and grill, flipping once, until charred in spots (don't overdo it) and tender when pierced in the white part, about 3 minutes per side. Remove the tomatoes and set aside. Remove the scallions and coarsely chop. While the tomatoes and scallions are grilling, shape the dough. Oil two 12- by 15-inch pieces of foil. Halve the pizza dough. Drape one half over your fist and gently tug and turn it, letting the weight of the edges help stretch it thinner, so that it makes a rough oblong. Then put it on the oiled foil and press, pull and push gently until it is very thin, and measures about 9 by 12 inches. Be sure to get the edges thin too, or they won't cook through on the grill. Repeat with the second piece. Brush the dough with olive oil. Brush the grill grate with olive oil. Leaving the dough on the foil, flip them top-side-down onto the grill and peel the foil off. Cook until the dough just comes up from the grill without sticking, about 3 minutes, and then flip. Scatter a handful of cheese and then half of the tomatoes and scallions over each pizza. Top with the rest of the cheese. Cover the grill and cook, about 6 minutes. Give the pizzas a 45-degree turn, cover and cook until the bottoms are deep golden brown, the cheese is bubbling and the dough is cooked through, another 6 minutes. Transfer to a cutting board and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 32071,"Cheesy Hasselback Chicken 4 boneless, skinless chicken breasts 1/2 cup Food Network Kitchen? Inspirations Italian Herb & Garlic Dressing 2 plum tomatoes, cut in half lengthwise and thinly sliced 1 cup sliced sun-dried tomatoes 4 thick slices provolone cheese (about 4 ounces), cut into quarters
Green salad, for serving Instructions: Preheat the oven to 400 degrees F. Make 8 crosswise cuts along each chicken breast, slicing two-thirds of the way through (be careful not to cut all the way through; see Cook's Note). Transfer the breasts to a 9-by-13-inch baking dish and pour the Italian Herb & Garlic Dressing over them. Fill the first slit on each breast with 1 half-moon slice of fresh tomato and a couple pieces of sun-dried tomato. Fill the next slit with 1 piece of cheese. Fill the remaining slits on each breast, alternating between the tomatoes and cheese.
Bake until the chicken is cooked through and the juices run clear, 25 to 30 minutes. Serve warm with a green salad. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 32072,"Vegetable Parmesan Butter, for greasing Olive oil, for drizzling Kosher salt and freshly ground black pepper 1 medium eggplant, cut into 1/4 to 1/2-inch thick slices 2 medium fennel bulbs, trimmed and sliced into 1/4-inch thick pieces 1 red bell pepper, cut into thirds 1 yellow bell pepper, cut into thirds 1 orange bell pepper, cut into thirds 1 (26-ounce) jar marinara sauce 3 cups shredded mozzarella cheese 1 cup grated Parmesan 1 cup plain bread crumbs Instructions: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch glass baking dish. Drizzle the eggplant slices, fennel slices and peppers with olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened. Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 30 to 35 minutes Remove from the oven and cool for 10 minutes before serving. Cook's Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 32073,"Chocolate Oatmeal Raisin Cookies 1 (22 1/2-ounce box) brownie mix 1/3 cup vegetable oil 2 large eggs 2 1/2 cups quick-cooking oats 1 cup raisins Instructions: Preheat oven to 350 degrees F. Lightly coat baking sheets with cooking spray or line with parchment. In a large mixing bowl, combine all ingredients with a wooden spoon. Drop by heaping tablespoons onto prepared baking sheets. Bake until set, about 17 to 20 minutes. Remove from oven and cool on baking sheet for 5 minutes before transferring to cooling racks. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 32074,"Vietnamese Salad Rolls with Chicken, Shrimp and Beef 24 rice paper sheets (available in Chinatown) 1 cup fish sauce 4 tablespoons lime juice 1 teaspoon garlic, minced 2 teaspoons chili 4 tablespoons water 2 tablespoons sugar 1 tablespoon ginger 2 tablespoons lemongrass 1/2 tablespoon garlic 2 tablespoons lime 1 tablespoon chili paste 1 tablespoon hoisin 2 tablespoons sesame oil 1 small napa cabbage, fine chiffonade 1 cucumber, peeled, seeded and finely julienned 2 red peppers, finely julienned 1 carrot, finely julienned 2 tablespoons ginger, minced 2 to 3 tablespoons cilantro, chopped 2 to 3 tablespoons mint, chopped 2 to 3 tablespoons nuoc cham 4 ounces shredded chicken breast 4 ounces sliced beef sirloin tip 4 ounces coarsely chopped shrimp 12 to 16 small lettuce leaves 10 to 12 sprigs of mint 10 to 12 sprigs of cilantro 1 cucumber, cut into small spears 1/2 cup mung bean sprouts 1 carrot, julienned 10 to 12 chiles (preferably fresh Thai Bird) 10 to 12 lime wedges Instructions: Assemble all ingredients and let stand in a bowl that it may be presented in later. To Assemble and Serve: Soak the rice papers a few at a time in hot water. Have a towel ready to work on and to take up some of the extra moisture. Have your fillings ready and seasoned. Roll a variety of salad rolls (some just chicken, just vegetable, some combos, etc.) until all filling and wrappers are used. Arrange the garnishes on a platter along with the fresh salad rolls and the nuoc cham dipping sauce. Tradition has it that the guests using a lettuce leaf as a cup will garnish his or her own salad roll as they choose and dip into nuoc cham. Cut all vegetables carefully and mix with herbs. Wait to season with nuoc cham until you are ready to roll. Brush chicken, beef and shrimp with marinade and cook, preferably on grill. Cool after grilling. Cut chicken, beef and shrimp into desired size and toss with any leftover marinade to season. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 32075,"Sweet Mustard Dip 1/4 cup water 1/2 cup honey 2 tablespoons rice wine vinegar 1 tablespoon low sodium soy sauce 1/4 cup hot mustard Instructions: Combine the ingredients in a sauce pan over low heat. Cook for 3 to 4 minutes to blend the flavors. Remove from the heat, let cool for several minutes until just warm and serve.; ","[Riesling, Gewrztraminer, Pinot Grigio]" 32076,"Garlic Chicken with Israeli Couscous 2 whole garlic bulbs 1 lemon, zested and juiced 1 large bunch fresh thyme, leaves only 1 tablespoon cumin seeds, toasted and ground Pinch crushed red pepper flakes Kosher salt Extra-virgin olive oil One 4-to-5-pound chicken, cut into 8 to 10 parts Kosher salt 2 cups medium-size Israeli couscous Extra-virgin olive oil 3 ribs celery, sliced thin on the bias 1 large onion, sliced Pinch crushed red pepper flakes 1 1/2 cups dry white wine 3 tablespoons tomato paste Large pinch saffron 2 zucchini, green part only, cut into 1/2-inch dice 2 to 3 cups chicken stock 1/2 cup pine nuts, toasted 3 scallions, white and green, sliced thinly on the bias Instructions: For the garlic chicken: Preheat the oven to 350 degrees F. Put the garlic bulbs straight on the oven rack and roast them until they are soft when squeezed, about 30 minutes. Remove them from the oven and let cool. Turn the oven up to 375 degrees F. While garlic is roasting, prep the chicken. Into a food processor or a bowl, add the lemon zest and juice and set aside. When the garlic bulbs are cool, slice the tops off and squeeze out the roasted garlic into the bowl or food processor along with the thyme, cumin, crushed red pepper and salt to taste. Add a little olive oil and puree or mash into a loose paste. Massage the mixture all over the chicken pieces and let sit for at least 1 hour. For the couscous: Bring a pot of well salted water to a boil over medium heat. Add the couscous and cook it until it's about two-thirds of the way cooked, 5 to 6 minutes. Drain and reserve. Coat a large saute pan with olive oil over medium-high heat. Add the chicken to the pan and brown it on all sides. Remove it to a plate, drain the fat and add the celery and onions. Season with salt and crushed red pepper. Deglaze with the white wine, scraping up all the crud on the bottom of the pan, and cook for 7 to 8 minutes. Stir in the tomato paste and cook for another 2 minutes. Add in the saffron, zucchini, cooked couscous and chicken stock. Stir to combine, and then taste and adjust seasoning if needed. Transfer the mix to an ovenproof dish. Nestle the chicken, skin-side up, in the couscous and cover with foil. Add some more chicken stock to keep everything nice and moist. Sprinkle with pine nuts and cover with foil. Place the baking dish on a sheet pan. Roast the chicken for 20 minutes, and then remove the foil and roast for another 10 to 15 minutes. Remove the chicken from the oven and top with scallions before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 32077,"Chicken Gismonda 3 ounces bread crumbs 1-ounce grated Parmesan cheese 2 eggs 4 tablespoons salad oil 2 large whole boneless chicken breasts 3/4 cup flour 3 ounces clarified butter 6 ounces (1-inch diameter) mushrooms, sliced in 1/2 2 teaspoons lemon juice Freshly ground salt, to taste Freshly ground pepper, to taste 1/4 cup dry sherry 1/4 cup salted butter 1 pound trimmed leaf spinach, washed very well 1/2 teaspoon nutmeg Instructions: Combine bread crumbs and Parmesan; set aside. In small bowl, combine eggs and oil; beat well and set aside. Cut diagonal slices through skin side of chicken breasts and pound lightly until meat is thin, careful not to tear skin. Flour chicken thoroughly and coat with egg/oil mixture, then with bread crumbs and cheese. Pat firmly and set aside on waxed paper. Heat 1-ounce clarified butter in frying pan and add mushrooms, then add lemon juice, salt and pepper. Cook about 7 minutes, then drain off excess butter. Add sherry and shake to heat through. In another saucepan, melt fresh, salted butter and add washed (but not dried) spinach, 1 layer at a time, seasoning each layer with salt, pepper and nutmeg. Cook on medium heat for about 6 minutes, then drain immediately and keep warm. Meanwhile, heat remaining clarified butter in large pan and fry chicken breasts on medium heat, about 4 minutes each side, add mushroom sauce and shake to heat through. To serve, place pile of spinach on plate, cover with chicken and sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 32078,"Herbed Yorkshire Puddings 1 1/2 cups whole milk 3 large eggs Kosher salt and freshly ground pepper 2 tablespoons unsalted butter, melted and cooled slightly 1 1/2 cups all-purpose flour 2 tablespoons finely chopped fresh parsley 1 tablespoon finely chopped fresh chives 1 1/2 teaspoons finely chopped fresh rosemary Vegetable oil, for brushing Instructions: Put a 12-cup muffin pan (preferably light-colored metal) in the oven and preheat to 400 degrees F.
Whisk the milk, eggs, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Whisk in the melted butter, then whisk in the flour until smooth. Stir in the parsley, chives and rosemary. Let the batter sit at room temperature at least 10 minutes.
Remove the hot muffin pan from the oven and generously brush each cup with vegetable oil. Divide the batter among the cups, filling each about halfway (about 1/3 cup batter per cup). Bake until the puddings rise and are deep golden brown, about 35 minutes. Do not open the oven during baking. Let them cool 5 minutes in the pan, then remove with a small offset spatula. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32079,"Smoked Pulled Pork 1 (2 to 3-pound) Boston pork butt Jalapeno peppers pickled in vinegar Cajun spices BBQ baste and marinade Instructions: The night before, make incisions in pork butt and stuff with jalapeno peppers. Then, rub with your favorite blend of Cajun spices. Start fire in smoker about 13 hours before you want to serve the pork. When the temperature reaches 200 degrees F, put pork butt in, uncovered. About 7 hours later, take meat out and baste with your favorite BBQ marinade, wrap pork in foil and return to smoker. Turn heat up to about 300 degrees F and let cook about another 5 hours. When the bone slides out, the pork is done. Remove from smoker and pull pork apart. Serve on a bun and if, desired, your favorite barbecue sauce. ","[Zinfandel, Syrah, Tempranillo, Malbec]" 32080,"Coconut Rum and Lime Cupcakes 2 1/2 cups cake flour 2 cups granulated sugar 2 1/4 teaspoons baking soda 1/2 teaspoon sea salt 3/4 cups canola oil 1 cup buttermilk 1/2 cup coconut milk 4 extra-large eggs 1 teaspoon vanilla extract 1 cup sweetened shredded coconut 6 tablespoons unsalted butter 1 cup granulated sugar 2 large eggs 2 large egg yolks 2/3 cup freshly squeezed lime juice Zest of 2 limes (about 1 1/2 teaspoons) 2 sticks (8 ounces) unsalted butter, at room temperature 3 1/2 cups powdered sugar Pinch salt 2 tablespoons coconut milk 1 tablespoon coconut rum Instructions: For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners. In a medium bowl, sift the cake flour, granulated sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, combine the oil, buttermilk, coconut milk, vanilla and eggs. Mix until all the ingredients are fully combined, about 1 minute. Slowly add the dry ingredients to the wet ingredients and mix only until all the ingredients are barely incorporated. Fold in the shredded coconut. Fill the liners about three-quarters of the way full and bake, 17 to 19 minutes. Let the cupcakes cool slightly before removing them from the pan and transferring to a cooling rack. For the lime curd: In the bowl of an electric mixer, beat the butter and granulated sugar until light and fluffy. Slowly add the eggs and yolks, and then beat until combined. Add the lime juice. The mixture WILL look curdled. Do not fear, it will smooth out as the butter melts when you cook the mixture. In a stainless steel saucepan, cook the mixture over low heat until it smooths out. Increase the heat to medium and cook, stirring constantly, until the mixture is thick, 10 to 12 minutes. Do not let it boil. Remove the curd from the heat and stir in the lime zest. Put the curd in a clean bowl and wrap it tightly. Place in the fridge until cool, about 1 hour. For the frosting: In electric mixing bowl with paddle attachment, beat the butter until fluffy and pale in color. Add the powdered sugar gradually and beat until fully combined. Drizzle in the coconut milk and rum. Add more powdered sugar or coconut rum to adjust the consistency of the frosting. Core out the center of the cupcakes, fill with lime curd and frost with coconut rum frosting. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 32081,"Grands! Monkey Bread 1/2 cup granulated sugar 1 teaspoon cinnamon 2 cans (16.3 oz each) Pillsbury? Grands!? Flaky Layers refrigerated biscuits 1/2 cup chopped walnuts, if desired 1 cup firmly packed brown sugar 3/4 cup butter or margarine, melted Instructions: Heat oven to 350F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. In small bowl, mix brown sugar and butter; pour over biscuit pieces. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 32082,"Island Fruit Salad 1 cup sliced strawberries 1 cup sliced peaches 1/2 cup blueberries 1/2 cup raspberries 1 cup sliced bananas 1/4 cup citrus ginger infusion (see first recipe of this show) 2 tablespoons lime juice 1/4 cup toasted, flaked coconut Oil, for frying 8 large square wonton wrappers 2 tablespoons powdered sugar 1 cup whipped cream 1 tablespoon powdered sugar 2 tablespoons coconut rum 1 cup diced pineapple 1 cup diced mango 1/2 cup diced papaya 1 cup honeydew balls 2 1/2 cups water 5 cups granulated sugar 2 cups chopped lemon grass 1/2 cup julienned fresh ginger 4 lemons, zested and juiced Instructions: Preheat a fryer to 360 degrees F. In a large bowl, combine pineapple, mango, papaya, honeydew, strawberries, peaches, blueberries, raspberries, bananas, ginger infusion, and lime juice. Mix well and set aside. Place a wonton wrapper inside a large ladle. Press the wrapper down with a smaller ladle and immerse in the hot oil. Fry until golden brown, releasing the second ladle once it will hold its shape. Remove from the oil and drain on a paper towel lined plate. Repeat with the other wrappers. While the wrappers are still hot, sprinkle the inside with powdered sugar. Combine the cream and the powdered sugar. Whip until soft peaks form. Add the rum and whip to medium peaks. Right before serving, sprinkle the fruit with the toasted coconut and toss again. Place the wrapper either in a decorative martini or margarita glass, or on a plate. Fill with fruit salad and top with some whipped cream. Combine the water, sugar, lemon grass, ginger, and lemon juice and zest in large saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from the heat and let cool. Strain through a fine mesh sieve into a clean container and reserve for the daiquiris. (Infusion will keep for 2 weeks, refrigerated and also may be used to flavor dressings or drizzle over fresh fruit.) ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]

" 32083,"Fresh Herb Salad with Burrata 1 large baguette, cut on the bias into 1/2-inch thick slices Olive oil, for drizzling 1 clove garlic, peeled Kosher salt and freshly cracked black pepper 1/2 cup fresh basil leaves 1/2 cup fresh celery leaves 1/2 cup fresh chervil leaves 1/2 cup fresh mint leaves 1/2 cup fresh parsley leaves 1/2 cup fresh tarragon leaves 1 lemon, juiced Extra-virgin olive oil Kosher salt and freshly cracked black pepper 8 ounces burrata cheese Crostini, for serving, recipe follows Instructions: For the crostini: Preheat the oven to 400 degrees F. Place the bread on a baking sheet in a single layer evenly spaced out. Drizzle the sliced bread with olive oil. Bake until the bread is crisp, about 10 minutes. Halfway through baking, flip the crostini and toast the other side. Remove from the oven. While the crostini is still warm, rub each slice of bread with the garlic and season with salt and pepper. For the herb salad: Make sure all of the herbs are washed and dried and place into a bowl. Sprinkle with the lemon juice and drizzle with the olive oil to lightly dress the greens. Season with salt and pepper. Hand tear the burrata over each crostini. Top the cheese with the fresh herb salad, taste and enjoy! ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 32084,"Deep Dish Cherry Pie 1 1/4 pounds fresh or thawed frozen cherries, or 2 (16-ounce) cans pie cherries 3 tablespoons cornstarch 3/4 cup granulated sugar 1/4 teaspoon freshly grated ginger 1 teaspoon freshly squeezed lemon juice 1/4 cup heavy cream 2 tablespoons sugar 1 pint vanilla ice cream 4 1/2 cups sifted all-purpose flour 2 teaspoons kosher salt 2 teaspoons sugar 12 ounces (3 sticks) cold unsalted butter, cut into pieces 1/2 cup ice water (strain out the ice just before using) 2 teaspoons red wine vinegar Piecrust dough, recipe follows Instructions: Roll out the pie dough to 1/8th-inch thick and chill on parchment lined sheet pans. Cut out disks of dough 1-inch bigger than your ovenproof 8 to 12 ounce crocks. Keep chilled until ready to use. Preheat oven to 375 degrees F. Drain the cherry juices into a medium saucepan; you should have about a cup of juice. Add the cornstarch, sugar, ginger, and lemon juice and whisk to dissolve the cornstarch then bring it to a simmer over medium heat whisking all the while. When thickened, turn off the heat, stir in the cherries. Pour the cherry filling into the ovenproof dishes and set aside to cool slightly. Carefully place the rolled-out disks on top and ease them into the dishes so it doesn't hang over the edge. Brush each disk with a little heavy cream and then sprinkle lightly with 2 tablespoons of sugar. With the tips of a pair of scissors, snip a X vent hole in the top of each crust. Place the pies on a sheet pan, to catch any juices that boil over. Bake until the crust is golden brown and the juices are bubbling at the vents, 25 to 30 minutes. Let cool to room temperature. Serve at room temperature with vanilla ice cream. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. You should still be able to see the pieces of butter. In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. You should still see small bits of butter. Turn out onto a work surface, divide the dough in half, and shape into round, flat disks. Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.) When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. If you like, you can roll out the dough between two sheets of waxed paper (flouring the bottom sheet and the top of the dough before rolling), which makes it much easier to transfer to the pan later on. However, you won't be able to check the progress of the dough as easily. It's entirely up to you. Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on getting a good circle going from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft; some say it should feel like the inside of your forearm. If it gets sticky, sprinkle on a bit more flour, but don't do this more than two or three times; the dough will absorb too much flour. Instead, put it back in the fridge for 15 minutes to firm the butter up. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11 inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies. Set your pie or tart pan nearby. We always use heavy aluminum pans, because glass pans seem to bake the crust too fast. However, we know that the advantage of glass is that you can easily check the color of the crust. Again, it's up to you. Either choice will work. To transfer the crust to the pan, we find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. If using waxed paper, peel off the top layer, turn the crust gently into the pan, and peel off the remaining paper. Make sure that the dough is allowed to settle completely into the pan. Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; it will patch easily. Using scissors or a sharp knife, trim the dough to within 3/4 inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside. For a double-crust pie: Leave the edges of the bottom crust hanging over the rim. Roll out the second piece of dough into a circle about 11 inches in diameter. Line a sheet pan with parchment or waxed paper. Roll the dough up onto the rolling pin, then unroll it onto the sheet pan. Chill the finished crust or crusts for 20 to 30 minutes before filling the pie. When the bottom crust is filled, rest the top crust on top and pinch the edges together, turning them under all the way around. To decorate the rim, just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a \V\ with the dough in between. Repeat all around the rim to make a wavy edge. For a prebaked pie or tart crust (blind baking): Preheat the oven to 375 degrees F. Line the inside of the chilled crust with aluminum foil (don't turn it down over the rim, but leave the extra sticking up so that you have something to hold on to). Fill the foil all the way up to the top of the shell with pie weights or dried beans. Bake 25 to 30 minutes, until dry and beginning to turn \blond. Lift the foil and weights out of the shell and bake another 10 to 15 minutes, checking frequently to prevent over baking, until medium brown. Yield: 2 crusts Preparation time: 15 minutes plus rolling and shaping Cooking time: 30 minutes Ease of preparation: moderate Recipe courtesy Gale Gand, \Butter Sugar Flour Eggs\ by Gale Gand, Rick Tramonto, Julia Moskin: Clarkson N. Potter Publishers, 1999 ","[Pinot Noir, Beaujolais, Sangiovese, Grenache]

" 32085,"Baked Chipotle Chicken Flautas 1 (10) oz can of reduced fat and sodium cream of chicken soup 1/3 cup reduced fat sour cream 1 (4) oz can of diced green cl peppers, undrained 1 teaspoon ground chipotle pepper 1/2 teaspoon of ground cumin 1/2 teaspoon of ground coriander 2 tablespoons chopped fresh cilantro 2 teaspoons canola oil mixed with 1/2 teaspoon of ground chipotle pepper 10 Mission? Small/Fajita Flour Tortillas 2 cups diced cooked chicken breast meat Instructions: 1.Preheat the oven to 450F 2.Mix all above ingredients (except flour tortillas, canola oil, and ground chipotle pepper) in a medium size saucepan. Heat over medium heat until hot. Remove from heat. 3.Place about 3 tablespoons of the chicken filling along the edge of a tortilla. Roll the tortilla up more tight than loose. Put a toothpick through the middle of the flauta to hold in place. Place on a sprayed large baking sheet. Repeat with the remaining tortillas. 4.In a small bowl mix together the canola oil and ground chipotle pepper. 5.Lightly brush the flautas with the oil mixture. Bake until golden brown, about 15 minutes. Cool. 6.Remove toothpicks, slice each flautas on the diagonal. Transfer on your favorite fiesta platter, sprinkle with chopped fresh cilantro, serve with low fat sour cream and salsa. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 32086,"Air Fryer Doughnuts 2 1/4 teaspoons active dry yeast 3/4 cup whole milk, warmed (110 degrees F) 1 large egg 2 tablespoons canola oil 1/2 teaspoon pure vanilla extract 4 tablespoons unsalted butter, melted, plus more for the bowl 2 1/4 cups all-purpose flour, plus more for dusting 1 cup cake flour (not self-rising) 1/2 cup sugar 1/2 teaspoon kosher salt 2 tablespoons ground cinnamon Instructions: Sprinkle the yeast over the warm milk in a liquid measuring cup. Let stand until foamy on top, about 10 minutes. Beat the egg and oil using a stand mixer fitted with the paddle attachment on medium speed until combined. Add the vanilla, 2 tablespoons of the melted butter, and the yeast mixture. Mix on low speed until combined. Whisk the all-purpose flour, cake flour, 1/4 cup of the sugar, and the salt in a medium bowl. Add to the stand mixer in two additions, mixing on low speed after each addition until combined. Continue beating on medium speed, scraping down the sides of the bowl as needed, until the dough is no longer sticky to the touch, about 1 minute. Turn the dough out onto a lightly floured surface. Knead into a smooth ball. Brush a large bowl with melted butter. Add the dough and cover with a clean kitchen cloth. Let rise until doubled in size, about 2 hours. Turn the dough out onto a lightly floured surface. Roll out to 1/2 inch thick. Cut out 8 doughnuts with a doughnut cutter (or use a wide-mouth Mason jar to create the outer edge and the wide end of a metal pastry tip or a shot glass for the inner edge). Reserve the smaller rounds for making doughnut holes. Cover with the clean cloth and let rise for 30 minutes more. Place half of the doughnuts in a 6-quart air fryer and cook at 350 degrees F until golden brown all over, 5 to 6 minutes. Remove to a cooling rack and repeat with the remaining doughnuts and doughnut holes. Brush the doughnuts on all sides with the remaining 2 tablespoons melted butter. Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl. Place the doughnuts into the cinnamon sugar and sprinkle to coat on all sides. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32087,"Habanero Lime Cheesecake 1 1/2 cups wheat-meal biscuits (or about 26 graham cracker squares) ground to crumbs Pinch salt 1/3 cup melted butter 3 habanero peppers 2 tablespoons sugar, plus 1 cup 24 ounces cream cheese Pinch of salt 4 eggs 2 tablespoons heavy cream 1 lime, zested 1 very juicy or 2 less juicy limes, juiced 1 lime sliced thinly, for garnish 1whole habenero, for garnish Instructions: Preheat the oven to 400 degrees. Position top rack in the center of the oven. Place a baking pan on the rack below this. Boil water. Make crust: Mix the crumbs and salt together in a small bowl, then add butter and stir to mix. Set aside 1/4cup for topping. Press the rest into the bottom and sides of a 9-inch springform pan. Turn on kitchen or stove exhaust fan. Skewer and roast the habaneros over an open flame (gas burner is fine) and set them to steam under a towel. When they are cool enough to handle, put on plastic gloves if desired. Peel and deseed habaneros, then pound in a mortar with the 2 tablespoons of sugar until a coarse paste results. Cream the cream cheese, then add remaining sugar and salt. Beat in the eggs 1 at a time until incorporated. Add the cream and blend. Beat the zest and lime juice into this mixture. Add the habanero paste last and beat until well mixed. Pour into the crust, then gently tap the pan to level the filling. Sprinkle the reserved crumbs on top. Pour boiling water into the pan on the oven's lower rack. Place the cheesecake on the rack above it. Bake for approximately 1 hour or until the cheesecake pulls away from the edge of the pan. Remove from the oven and allow to set for 20 minutes. Wrap and keep in the refrigerator overnight, or if rushed, place in the freezer for 2 to 3 hours. Garnish, if desired, with slices of lime and place a whole habanero in the center. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 32088,"Clam, Chorizo and Kale Parchment Pack 1/4 cup extra-virgin olive oil 1 clove garlic, finely grated 1 teaspoon smoked paprika 5 ounces curly kale, stems removed, leaves thinly sliced (about 3 tightly-packed cups) One 15-ounce can no-salt cannellini beans, drained and rinsed 1 ounce Spanish-style chorizo, papery skin peeled, sliced into thin half-moons (about 1/4 cup) 32 littleneck clams, scrubbed 1/4 cup dry sherry or dry white wine 2 tablespoons chopped fresh parsley leaves, for serving Instructions: Position 2 racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Combine the olive oil, garlic, and smoked paprika in a small bowl and set aside. Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open it like a book. Divide the pieces of parchment between 2 baking sheets (2 pieces per sheet). Divide the kale, beans, and chorizo between the four parchment sheets, placing ingredients on one side of the fold. Drizzle with the sherry and garlic-paprika oil. Top each serving with a single layer of 8 clams. Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly, leaving enough room for the clams to open up. Bake until the parchment puffs and the clams open, 15 to 20 minutes. (To tell if the clams are open, gently press the top of the puffed pack with a large spoon and feel the shells; if they give, and are springy, they are open.) Carefully slide each pack off the tray and into individual serving bowls. Taking care to avoid the hot steam, cut open one end of the pack and let the contents slide into the bowl. Sprinkle with parsley and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 32089,"Pepper\u2019s Corn Dessert Kosher salt 4 ears corn One 13.5-ounce can full-fat coconut milk, cream skimmed from top (use milk for something else) Quarter of a fresh white coconut 1 tablespoon sugar Fresh or frozen and thawed banana leaf, for serving Instructions: Bring a large pot of salted water to a boil. Add the corn and cook until just tender, about 3 minutes. Remove the corn from the water and set aside to cool, 15 to 30 minutes. Add the cream top of the coconut milk to a small saucepan. Bring to a low boil then reduce to a simmer. Cook over medium heat, stirring frequently, until reduced by half, about 10 minutes. Meanwhile, grate the coconut with a box grater. When the corn is cool enough to handle, remove the kernels and add to a large bowl. Sprinkle with sugar and half of the reduced coconut cream. Add the grated coconut. Stir to combine. Serve in a banana leaf boat. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 32090,"Grilled Peaches and Cream Dessert 1/4 gallon French vanilla ice cream 1 pint peach sorbet (recommended: Dreyer's Whole Fruit brand) 2 slightly under-ripened peaches, halved lengthwise and pitted 4 slices Almond Pound Cake, recipe follows, or store-bought pound cake Canola oil, as needed 3 tablespoons granulated sugar 1 teaspoon ground cinnamon 1/4 cup raw sliced almonds 4 sprigs fresh mint Nonstick cooking spray 1/2 cup unsalted butter 1/2 cup sugar 1 large egg, plus 1 egg yolk 1 tablespoon almond extract 1 1/2 tablespoons water 1/2 cup all-purpose flour 1/2 cup ground almond meal 1 teaspoon baking powder 1/8 teaspoon salt 2 tablespoons sliced raw almonds Instructions: Preheat the grill to medium-high heat. Allow the French vanilla ice cream and peach sorbet to soften at room temperature, until they can be scooped easily, approximately 20 minutes. Spread the vanilla ice cream along the bottom of a 9 by 13-inch baking dish, and layer it with the peach sorbet. Using a knife, swirl the 2 flavors together until the ice cream mixture has streaks of ice cream and sorbet. Cover the dish with plastic wrap and freeze until the ice cream firms up again, approximately 2 hours. Brush the peaches and each side of the pound cake slices with canola oil and put them on the grill. Cook until heated through and obtain nice grill marks, approximately 1 minute per side for the pound cake and 2 to 3 minutes per side for the peaches. Remove the peaches from the grill to a cutting board. When cool, cut each piece into 4 wedges. In a small bowl, combine the sugar and the cinnamon, then sprinkle the cake and peaches evenly with the cinnamon mixture. Add the sliced almonds to a dry skillet and put the skillet on the grill. Toast the nuts until they are golden brown and fragrant, tossing frequently, approximately 3 to 5 minutes. To serve, put 1 piece of grilled pound cake on a serving plate. Arrange 4 wedges of grilled peach on top, and finish with a large scoop of the ice cream/sorbet mixture. Repeat with the remaining ingredients. Garnish them with a mint sprig and the toasted sliced almonds. Enjoy and eat safely, as this dessert tends to get pretty messy. Preheat the oven to 325 degrees F. Spray a loaf pan with nonstick cooking spray. In a stand mixer, cream together the butter and sugar on medium speed until light a fluffy, about 2 minutes. Scrape down the sides of the mixing bowl before beating in the egg. Add the egg and beat to incorporate, then beat in the egg yolk. Add the almond extract and water and beat until combined. In a separate bowl, stir together the flour, almond meal, baking powder and salt. Add the dry ingredients slowly to the wet ingredients while the mixer is on low speed. Whip until just combined. Pour the batter evenly into the prepared pan, and sprinkle with the raw almonds. Bake until a toothpick inserted in the center of the cake comes out clean, approximately 45 minutes. Rotate the pan halfway through the cooking time. Remove the cake from the oven and let it cool before slicing. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 32091,"Classic Spaghetti Carbonara 1/2 pound bacon, chopped 1 tablespoon chopped garlic Freshly ground black pepper 1 pound fresh spaghetti, cooked al dente 4 large eggs, beaten Salt 1 cup freshly grated Parmigiano-Reggiano 1 tablespoon finely chopped fresh parsley leaves Instructions: In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Saute for 30 seconds. Add the crispy bacon and the pasta. Saute for 1 minute. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Mound into serving bowls and garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 32092,"Smoked Trout Mousse 5 ounces smoked trout 1/2 cup soft cream cheese 1/4 cup heavy cream 2 tablespoons lemon juice Salt and pepper Chopped chives Capers, thinly sliced red onions and dill sprigs, for garnish Instructions: In a food processor, pulse the trout until just blended. Add the cream cheese and cream and pulse the trout until just smooth. Add the lemon juice, salt, pepper and chives. Set aside. Serve a dollop with each corn dill muffin and garnish as desired. ","[Chardonnay, Sauvignon Blanc, Riesling]" 32093,"Deep-Fried Truffle Cupcakes 1 3/4 cups sugar 2 3/4 cups cake flour 1 tablespoon baking powder 1/2 teaspoon salt 9 eggs, separated 1 cup water 2 tablespoons butter, melted 1 tablespoon vanilla extract 1 cup heavy cream 1 cup semisweet chocolate 1 tablespoon butter, room temperature Peanut oil, for frying 1 1/2 cups all-purpose flour 1 1/2 cups rice flour 3 tablespoons sugar 1/2 teaspoon baking powder 1 egg 1 1/2 (12-ounce) bottles beer Instructions: Preheat the oven to 350 degrees F. Combine 1 1/4 cups of the sugar, the flour, baking powder and salt in a large bowl. Combine the egg yolks and water in a small bowl. Add to the dry ingredients in 3 stages, stirring until smooth. Add the melted butter and vanilla and stir until well incorporated. In a large bowl, whisk the egg whites and the remaining 1/2 cup of sugar to soft peaks. Gently fold the whites into the cupcake batter, just until incorporated. Divide the batter into a 12-cup baking tin and bake until a toothpick inserted into a cupcake comes out dry, about 20 minutes. In a small saucepan add the cream and bring just to a boil over low heat. Put the chocolate into to a medium bowl and pour in the hot cream. Let stand for 1 minute, then stir until smooth. Stir in the butter and mix until incorporated. Put plastic wrap directly on the surface of the chocolate and refrigerate for 1 hour. When the chocolate is cool, transfer to a pastry bag fitted with a large tip. 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. Combine all the batter ingredients in a large bowl and stir until just combined. Do not overmix. Cover and refrigerate until ready to use. With a paring knife, remove the middle of the cupcakes, but leave the tops intact. Using the pastry bag, fill the holes with the chocolate. Replace the top firmly. Coat the cupcakes in batter and deep-fry, in batches, until golden brown on all sides. Remove from the fryer and drain on paper towels for a few seconds. Transfer to a serving platter, then indulge. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32094,"Lemon-Mint Vodka Spiked Watermelon 1/4 cup sugar 2 lemons, juiced 1 (750 ml) bottle vodka 2 fresh mint sprigs 1 whole watermelon, 10 pounds or larger Instructions: Dissolve the sugar in the lemon juice. Pour out 1/4 cup vodka and add the lemon mixture and the mint sprigs to the bottle. Cap, shake, and let sit from 1 hour to overnight for the flavors to develop. Cut a plug from the watermelon about 3-inches deep and as big around as the top of the bottle. Upend the bottle into the hole and let it sit for a couple of hours or until most of the vodka lemonade has been absorbed into the watermelon. Re-plug the watermelon and refrigerate it for a few hours. Slice and serve. ","[Riesling, Sauvignon Blanc, Ros, Prosecco]" 32095,"Kimchi and Bacon Ramen 1/2 cup plus 2 teaspoons vegetable oil 4 scallions, white and green parts, roughly chopped One 1 1/2-inch piece fresh ginger, peeled and roughly chopped 1/2 cup cabbage kimchi, plus 1/4 cup kimchi juice and more cabbage kimchi, for serving 1 tablespoon toasted sesame seeds 1 teaspoon rice vinegar 6 slices thick-cut bacon 2 cloves garlic, roughly chopped 2 3/4 cups low-sodium chicken broth 2 tablespoons yellow miso 2 teaspoons mirin Four 4 1/2-ounce packages fresh ramen noodles or 3-ounce packages dried ramen noodles (discard seasoning packets) Halved soft-boiled eggs, sliced scallions and shredded nori, for serving Instructions: Bring a large pot of unsalted water to a boil. Heat 1/2 cup of the oil in a small saucepan until hot but not smoking. Turn off the heat. Add half of the scallions and ginger. Let cool for 5 minutes. Pour the mixture into a blender and add the cabbage kimchi, sesame seeds and rice vinegar. Blend until coarsely chopped. Transfer the kimchi pesto to a small bowl and set aside. Rinse the blender carafe with hot water. Cook the bacon with the 2 remaining teaspoons oil in a large skillet over medium heat, turning occasionally, until brown and crisp, about 12 minutes. Remove the bacon to a paper-towel-lined plate and crumble 2 of the slices. Discard all but 1 tablespoon of the drippings from the skillet. Increase the heat to medium high. Add the garlic and the remaining scallions and ginger. Cook until browned, about 1 minute, then add 1 1/2 cups of the chicken broth and the crumbled bacon. Simmer until reduced by half, about 5 minutes. Transfer the bacon-chicken broth to the blender. Add the kimchi juice, miso, mirin and remaining 1 1/4 cups chicken broth. Leave the lid cracked and cover with a kitchen towel to collect any splatters. Blend until smooth. Add the ramen noodles to the boiling water and cook until al dente, about 1 1/2 minutes for fresh noodles and 2 1/2 minutes for dried noodles. Drain and divide among 4 soup bowls. Pour the hot broth from the blender into the bowls. Top with the kimchi pesto and remaining 4 slices of bacon. Add the soft-boiled egg, scallions, nori and kimchi. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 32096,"Lemon Drop Creme Brulee Martinis 4 eggs 12 ounces sugar 6 ounces lemon juice 1 tablespoon lemon zest, finely chopped 6 ounces unsalted butter 1 vanilla bean 6 ounces sugar 7 egg yolks 1 egg white 14 ounces heavy cream 1 teaspoon vanilla extract Granulated sugar for \burnt\ top 10 martini glasses (Thicker glass preferred. Use caution when baking in glass. Test one first to be sure it will withstand the heat of the oven. 4-ounce ramekins may be used as a substitute if necessary.) Instructions: For the lemon curd: Beat the eggs and sugar in a small stainless steel or copper pot (do not use aluminum as it will leave deposits in your curd!). Add the lemon juice, zest, and butter. Bring to a high simmer and cook until mixture thickens. Strain immediately through a sieve or cheesecloth. Spoon 1-ounce of curd into each of the 10 martini glasses. This is best done while the curd is warm but can also be done once it's cooled if necessary. Chill the glasses with the curd until the curd is cold and set. For the custard: Split the vanilla bean with a paring knife and scrape the seeds into the sugar. Use your fingers to work the beans into the sugar ? making an even mixture. Mix this mixture with the egg yolks and the eggs. Don't whip it but be sure to completely mix it so the color is consistent throughout. Bring the cream to a boil, remove from the heat and slowly pour it into the egg mixture, stirring constantly. Add the vanilla extract. To bake the creme brulee: Pour 3 ounces of the warm custard mixture into each of the glasses (over the lemon curd). Find a deep pan (preferably at least 6 inches deep. Restaurant supply stores commonly sell these as \hotel\ or \insert\ pans) and place the filled martini glasses in them. Set the pan on the bottom shelf of a 325 degrees F oven. Using a water pitcher, pour enough water into the pan to at least cover the stems of the glasses - ideally you can pour enough to come up about 1/3 of the way on the part of the glass the holds the custard. Baking times will vary depending on the amount of water in the pan and the type of pan used, but will be somewhere around 45 minutes to 1 hour. The custard is done when you tap the side of the glass and it looks thick and moves as one (as opposed to the center of the custard giggling more than the outside). Carefully remove the pan from the oven and let cool at room temperature for about 1 hour. Transfer creme brulees into the refrigerator to cool and set completely. To finish the creme brulee: Sprinkle about a tablespoon of sugar over each of the custards. Use your finger to spread it evenly over the top. Light a blowtorch and turn it to the high setting. Melt and caramelize the sugar quickly. Note that a flame that is too low or prolonged heat towards the edge of the martini glass may break the glass. Use caution and practice on one away from the others so that if it does break you don't get glass in the other custards. Creme brulees can be caramelized (\burnt) up to 4 hours before service and held in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 32097,"Thyme-Scented Goat Cheese with Prosciutto and Shallots 2 teaspoons olive oil 2 large shallots, finely chopped (about ? cup) 1 tablespoon balsamic vinegar 4 ounces goat cheese, softened 1 tablespoon milk 1 ? teaspoons chopped fresh thyme ? teaspoon kosher salt ? teaspoon freshly ground black pepper 4 thin slices prosciutto, crosswise cut into 1 ?inch-wide strips (about 3 oz. total) 24 Keebler? Town House? Original crackers Instructions:

1. In small skillet heat oil over medium-high heat. Add shallots. Cook for 3 to 4 minutes or until browned. Add vinegar. Cook, uncovered, about 30 seconds or until slightly reduced. Set aside.
2. In small bowl combine goat cheese, milk, thyme, salt and pepper. Stir until soft and creamy.
3. Place one folded piece of prosciutto on each Keebler® Town House® Original cracker. Spoon about 1 teaspoon of goat cheese mixture on each. Top each with some of the shallot mixture. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32098,"Giant Pigs in a Blanket 3 large eggs 1 cup all-purpose flour
   1 cup milk
   2 tablespoons sugar
   2 teaspoons melted butter
   1 large pinch salt
   2 tablespoons butter 1/3 cup white wine
   1/4 cup brown sugar
   1/2 teaspoon cinnamon
   4 honey crisp apples, peeled, small diced
   2 whole star anise
   2 cloves
   Pinch salt and pepper
   6 links breakfast sausage 6 sage leaves, chiffonade
   1/2 cup mascarpone
   Instructions: For the crepe: In a medium mixing bowl, whisk the eggs until smooth. Add the flour in parts, then slowly add the milk, sugar, melted butter and salt. Let rest for 30 minutes. Add 1/2 cup of the batter to a 12-inch nonstick skillet and cook crepe on one side for 2 to 3 minutes before flipping. Repeat for the remaining batter. For the chutney: In a saute pan, over medium heat, melt half of the butter. Add the wine, brown sugar, cinnamon, apples, star anise, cloves and salt and pepper. Allow this mixture to cook and reduce/fuse the flavors together for 20 minutes. Then add the remaining butter. For the sausage: Heat an oiled cast-iron pan over medium heat and brown the sausage on all sides until cooked through, about 8 minutes, then remove and reserve. Add the sage to the hot sausage grease until crisp, 10 to 15 seconds, and remove to paper towel with a slotted spoon. For the sandwich build: Lay out the warm crepes and place a sausage in the center, add a dollop of mascarpone on top and roll like a pig in a blanket. Place some apple compote on top and garnish with some fried sage-kill it with a knife and fork!! ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 32099,"Maque Choux with Tasso Ham 1 tablespoon coconut oil 1/2 medium onion, finely diced (about 1/2 cup)
1/4 cup chopped tasso ham (see Cook's Note) 1/2 red bell pepper, diced (about 1/2 cup) 1 stalk celery, diced (about 1/4 cup) 2 tablespoons finely diced jalapeno
3 ears corn, kernels cut off (about 2 cups) 2 teaspoons fresh thyme leaves, chopped
1 cup diced canned fire-roasted tomatoes
1/2 cup half-and-half
1/4 cup vegetable stock
1/2 cup fresh parsley leaves, chopped Kosher salt and freshly ground black pepper
Instructions: Heat the coconut oil in a large saucepan over medium heat. Add the onions and cook until soft, about 3 minutes. Add the tasso ham, red pepper, celery and jalapeno and cook until soft, about 2 minutes. Add the corn and thyme. Continue to cook, stirring occasionally, for another 3 minutes. Add the tomatoes, half-and-half and vegetable stock. Simmer until the sauce is reduced and thickened, 15 to 20 minutes. Stir in the parsley and add salt and pepper to taste. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 32100,"Traditional Meat Pie 4 ounces shortening 5.5 ounces all-purpose flour 1/2 tablespoon salt 4.5 ounces cold water 1 tablespoon vegetable oil 2 pounds ground pork 1 onion, minced 3/4 cup grated potato Salt Pepper Allspice 1 egg 3 tablespoons milk Instructions: Preheat the oven to 400 degrees F. Pie Crust: Mix flour and shortening. Add salt and cold water. Add all the cold water at once and mix delicately. Form a ball and refrigerate for 2 hours. Once dough is chilled, flour your worktop. Divide dough in half. Roll out 2 pie crusts. One should be slightly larger than the other, this will be your bottom crust. Meat Filling: Heat the oil in a large pot. Add the pork and onion and cook over medium-low heat for 45 minutes, stirring often. When pork is cooked remove fat from pan. Add grated potato, salt, pepper, and allspice, to taste. Stir well, and let mixture rest for 20 minutes. Preheat the oven to 400 degrees F. Butter the bottom of 9-inch pie plate. Place the bottom crust in the pie plate and poke several holes in the crust with a fork. Make sure an ample amount of crust spills over the edges of the pie plate. Fill the crust with the meat mixture. Level with a spatula. Wet edges of bottom crust and place top crust over meat mixture. Press top crust onto meat mixture to eliminate any air holes. Beat together the egg and the milk to make an egg wash. Pinch the crust edges together and brush the top crust with the egg wash. Bake for 10 minutes. Reduce heat to 350 degrees F and continue baking for 15 minutes or until crust is golden brown. Slice and serve hot or cold. ","[Chardonnay, Cabernet Sauvignon, Merlot, Malbec]

" 32101,"Pull-Apart Dogs in a Blanket Ring All-purpose flour, for dusting Four 8-ounce tubes refrigerated crescent dough sheets 1 large egg, well beaten 2 tablespoons poppy seeds 2 tablespoons white sesame seeds Sixteen 3/4-ounce slices American cheese 12 large beef hot dogs, about 7 inches long
Spicy mustard, for serving Instructions: Position an oven rack in the center of the oven and preheat to 375 degrees F. Turn a large baking sheet over, then cut a piece of parchment large enough to cover the bottom of the baking sheet. Lightly dust a work surface with flour. Stack 2 crescent dough sheets on top of each other, then use a rolling pin to roll the dough into a rectangle slightly larger than the parchment, about 17 inches by 13 inches. Gently transfer the dough to the parchment on the inverted baking sheet. Repeat with the remaining dough sheets, setting the second rectangle aside on the work surface. Brush the dough on the baking sheet with the beaten egg, sprinkle with half the poppy and sesame seeds and top with the cheese, leaving a 1/2-inch border all the way around. Top with the reserved rectangle of dough and pinch the sides to close. Position a 3 1/2-inch bowl upside down in the center of the dough. Use a sharp knife to make 1 cut from the center of the top edge of the dough rectangle straight down to the rim of the bowl, 1 cut from the center of the bottom edge of the dough rectangle straight up to the rim of the bowl, 1 cut from the center of the left edge of the dough rectangle straight to the rim of the bowl and 1 cut from the center of the right edge of the dough rectangle to the rim of the bowl, dividing the dough into 4 equal pieces. Make 2 additional cuts within each piece so that you have 12 pieces total (some will be larger than others, but try your best to make the pieces as even as possible). Remove the bowl from the center. Put 1 hot dog on each piece of dough so the ends meet in the middle of the dough. Gently wrap the piece of dough around each hot dog. Space the wrapped hot dogs as evenly apart as possible. Brush the dough all over with the beaten egg and sprinkle with the remaining poppy and sesame seeds.
Bake, rotating the baking sheet halfway through the cooking time, until the dough is puffed and golden brown, about 30 minutes. Transfer to a large cutting board. Fill a small bowl with spicy mustard and put into the baked dough in the center. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32102,"El Baile Del Sol Margarita 1 lemon or lime wedge Saucer of kosher salt (about 1/4-inch deep) 3/4-ounce El Tesoro 100 percent agave anejo tequila 3/4-ounce Chinaco 100 percent agave anejo tequila 1-ounce Cointreau 1 1/2 ounces freshly squeezed lemon or lime juice Ice Instructions: Run the lemon or lime wedge around the rim of a hurricane-style margarita glass. Dip the rim of the glass into the saucer of salt, rotating the rim in the salt until the desired amount has collected on the glass. Measure the tequilas, Cointreau, and lemon or lime juice into a 16-ounce glass full of ice. Place a stainless steel cocktail shaker over the glass, tapping the top to create a seal. Shake vigorously for about 5 seconds and pour into salt rimmed glass. ","[Tequila, Cointreau, Sauvignon Blanc]" 32103,"Chicken Taco Meat Pizza 1 teaspoon active dry yeast 4 cups all-purpose flour
1/3 cup olive oil 1 teaspoon kosher salt
1/2 cup canola oil, for frying 4 corn tortillas, sliced into thin strips
Olive oil, for oiling the baking sheet 1/2 cup good-quality salsa, plus more for serving 1 bag Chicken Taco Meat (partially thawed if frozen), recipe follows 1 cup grated sharp Cheddar
1 cup grated Monterey Jack cheese 1 head green leaf lettuce, sliced or thinly shredded
2 ripe tomatoes, diced
1/2 cup fresh cilantro leaves
1/4 cup sour cream
3 tablespoons hot sauce, or more as needed
2 tablespoons olive oil 6 large boneless, skinless chicken breasts, cut into bite-sized pieces
3 cloves garlic, minced
1 large onion, chopped
2 tablespoons chili powder
2 teaspoons paprika
1 tablespoon cumin Salt One 14-ounce can tomato sauce
Instructions: For the pizza dough: Mix the yeast with 1 1/2 cups warm water in a measuring cup or small bowl and set aside for 8 to 10 minutes. Mix together the flour, olive oil and salt in a bowl using an electric mixer. With the speed on low, drizzle in the yeast/water mixture and mix until totally combined. Cover the bowl with a towel and set in a warm, draft-free place. Allow to rise for 1 to 2 hours. For the tortilla strips: In a small skillet, heat the canola oil over medium heat until a test tortilla strip dropped in the oil sizzles immediately. Drop in the remaining tortilla strips in batches, frying them quickly and removing them from the oil with a fork when crisp, 30 to 45 seconds per batch. Transfer to a paper towel-lined plate. Set aside. For the taco pizza: Position an oven rack in the bottom position in the oven. Preheat the oven to 500 degrees F. Oil a baking sheet with some olive oil. Remove half of the pizza dough from the bowl. (Place the remaining half in a large resealable plastic bag and refrigerate, saving it for another use.) With your hands, spread the dough out on the oiled baking sheet, making sure it's relatively thin. Spread a thin layer of the salsa all over the crust, then spread a layer of the Chicken Taco Meat on top of the salsa. Sprinkle the grated Cheddar and Monterey Jack cheese over the top. Place the baking sheet on the bottom rack in the oven and bake for about 25 minutes, watching to make sure the crust doesn't burn. Remove the pizza from the oven and sprinkle on the shredded lettuce, diced tomatoes and cilantro leaves. Mix together the sour cream and hot sauce in a small bowl, adding enough hot sauce to make the mixture pourable. With a spoon (or you can put it in a pastry bag), drizzle the mixture over the finished pizza. Sprinkle with the tortilla strips. Cut into squares and serve immediately with more salsa. In a skillet over medium-high heat, add the olive oil and heat until hot. Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon. Add the garlic and onions to the skillet and cook briefly. Add the chili powder, paprika, cumin and salt to taste. Pour in the tomato sauce and 2 cups water to create a broth. Add the chicken back to the skillet. Bring to a boil, then simmer until the broth is reduced by half. Let cool, divide among 4 freezer bags and freeze. Yield: 16 to 20 servings. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 32104,"Paella 1/2 pound chicken tenders, cut into quarters 1/2 pound fresh fish, cut into 1-inch chunks 1/2 pound jumbo sea scallops, fresh 1/2 pound jumbo shrimp, peeled and deveined 4 teaspoons Creole seasoning 2 tablespoons extra-virgin olive oil 1 cup chicken stock 2 ounces chorizo, diced 6 fresh mussels 4 tablespoons green peas 4 cups yellow rice, cooked Fresh cilantro sprigs, for garnish Instructions: Season the chicken and seafood with Creole seasoning in separate small bowls and toss to evenly coat. Place the olive oil in a saute pan and heat the oil until hot. Add the chicken and cook it for 30 seconds. Add the fish, scallops, and shrimp and saute the seafood and chicken until partially cooked. Add the chicken stock, chorizo, and the mussels and cook them until the chicken is cooked through, approximately 2 to 3 minutes. Add the green peas and cooked hot yellow rice and stir the ingredients to evenly mix. Continue to cook and stir the paella until all the chicken stock is absorbed into the rice. Place it on a serving platter and garnish paella with fresh cilantro sprigs. ","[Rioja, Tempranillo, Garnacha, Cava]" 32105,"Breadsticks Wrapped in Prosciutto 2 cups flour 1/2 teaspoon kosher salt 1/1/2 teaspoons baking powder 3 tablespoons solid vegetable shortening 2 tablespoons olive oil 24 paper-thin slices prosciutto di Parma Instructions: Preheat oven to 350 degrees F. In the bowl of a food processor pulse flour, salt and baking powder to combine. Add the shortening and pulse until the mixture resembles coarse meal. With machine running, gradually add between 1/2 and 3/4 cup ice water until the dough comes together, about 1 minute. Transfer dough to a lightly floured surface. Form into a smooth rectangle, about 4 by 6 inches, with your fingers. Then roll out the dough into an 8 by 10-inch sheet, 1/4-inch thick. Cut dough lengthwise into 1/4-inchwide strips. Using your hands, gently roll each strip back and forth into 16-inch long sticks. For the twisted version, grab each end of the dough strip with your fingers and carefully stretch and twist the strip in opposite directions. Arrange sticks on 2 baking sheets, side by side but not touching. Lightly brush with olive oil. Press ends onto the baking sheet to keep the sticks straight while they bake. Bake until firm and cooked through, 14 to 18 minutes. Transfer to a wire rack to cool. Wrap a slice of prosciutto around each breadstick. Arrange on a platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 32106,"Pancake Rolls Buttermilk Pancake Mix, recipe follows Vanilla yogurt Butter, for cooking Fresh blackberries Fresh blueberries Fresh raspberries Fresh strawberries Homemade Granola, recipe follows 3 1/2 cups all-purpose flour 6 large eggs 4 cups fresh buttermilk 6 teaspoons baking powder 1 1/2 cups milk 1/2 cup sparkling lemon soda (to make the pancakes really fluffy) 4 ounces Almonds 4 ounces pecans 4 ounces walnuts 1 pound old-fashioned oats 1/2 tablespoon ground cinnamon 1/4 tablespoon ground nutmeg 1 cup maple syrup 1/4 cup honey 1 stick butter, cut into pieces 1 orange, zested and juiced (use a small grater to get zest) 1/4 cup water Instructions: Wash and cut the fresh fruit (any seasonal fruit works in this dish). Melt some butter over low heat in a 10-inch frying pan or griddle. Pour an 8-inch round of Buttermilk Pancake Mix in the pan. The pancake will \swell.\ If it is too thick, pat it down. Cook until golden brown on the bottom, and then flip the pancake and cook the other side until golden brown.
Place the huge pancake on a warm plate. Spread the pancake with vanilla yogurt. Next, sprinkle a handful of the fresh mixed fruit on the pancake. Roll the pancake so you create a big roll, like a burrito. Smother more vanilla yogurt and fresh fruit on the top of the pancake roll. Scatter 2 tablespoons of Homemade Granola over the pancake roll. Eating Time: GONE IN A FLASH - THIS IS DELICIOUS! 2 1/4 teaspoons salt
Mix the flour, baking powder and salt together in a large bowl. Beat the eggs, buttermilk and milk together in another bowl. Then add to the flour mixture. Mix these ingredients together until almost smooth. Finally, add the sparkling lemon soda and mix in quickly - do not over beat this stage. Put the mix in the refrigerator for 2 hours to allow the mix to \raise.\ You can also make this the night before and leave overnight; it will be ready for breakfast. Preheat the oven to 225 degrees F. Chop the almonds, pecans and walnuts into small pieces. Mix the nuts with the oats, cinnamon, nutmeg, syrup, honey, 1/4 cup water, butter, orange zest and juice in a large bowl. Spread out on a large baking sheet. Toast in the oven for 2 hours. Every 30 minutes, stir the mix and make sure that it is all toasted. Beware - if the oven is too hot it will burn instead of toasting. The granola is ready when all the moisture has been absorbed. Take out of the oven, cool and store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 32107,"Mini, Individual Peach Cobblers | Peach Cobbler for Two Nonstick cooking spray 2 1/2 pounds ripe peaches, pitted and cut into large chunks 1 tablespoon cornstarch 1/2 cup plus 2 tablespoons sugar 3/4 cup all-purpose flour 2 tablespoons ground flax seed 1/4 teaspoon kosher salt 3 tablespoons cold unsalted butter, cut into small pieces 2 tablespoons reduced-fat buttermilk Non-fat vanilla yogurt or frozen yogurt, for serving, optional Instructions: Preheat the oven to 375 degrees F. Lightly coat eight 6-ounce ramekins with nonstick cooking spray and place on a rimmed baking sheet. Toss the peaches with the cornstarch and 2 tablespoons sugar in a large bowl. Let stand until juicy, about 10 minutes. Divide the peaches and juices among the ramekins. While the peaches sit, combine the flour, remaining 1/2 cup sugar, flax seed and salt. Cut in the butter, using a fork or pastry cutter, until the mixture forms medium-size crumbs. Stir in the buttermilk until well moistened and large clumps hold together. Sprinkle the topping evenly over the peaches. Bake until the fruit is bubbling and the topping is golden brown and crisp, 40 to 45 minutes. Serve warm or at room temperature with vanilla yogurt or frozen yogurt if desired. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 32108,"Butter Chicken 1/3 cup raw cashews 2 pounds skinless, boneless chicken thighs, cut into quarters Kosher salt and freshly ground pepper
1 1/2 teaspoons garam masala 1 teaspoon ground turmeric 1/4 cup vegetable oil 2 onions, thinly sliced 1 tablespoon grated fresh ginger 4 cloves garlic, grated 2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1 teaspoon Kashmiri chili powder or hot paprika 3 small plum tomatoes, diced 3 tablespoons tomato paste 1/3 cup heavy cream 3 tablespoons unsalted butter
1/2 teaspoon sugar Cooked basmati rice, for serving
Chopped fresh cilantro, for topping Instructions: Place the cashews in a small heatproof bowl. Cover with boiling water and let soak 30 minutes, then drain. Meanwhile, season the chicken with salt, pepper, 1 teaspoon garam masala and 1/2 teaspoon turmeric. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Add the chicken in a single layer and brown 3 to 4 minutes per side. Remove to a plate. Reduce the heat to medium high and add the remaining 2 tablespoons vegetable oil to the pot. Add the onions, season with 1/2 teaspoon salt and cook, stirring, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and remaining 1/2 teaspoon turmeric; cook, stirring and scraping the pot, until the spices are toasted, about 30 seconds. Add the tomatoes and tomato paste to the pot. Cook, stirring, until the tomatoes break down, 4 to 5 minutes. Transfer the onion-tomato mixture to a blender (reserve the pot). Add the soaked cashews and 1 1/4 cups water and puree until smooth. Pour the sauce into the reserved pot. Return the chicken and any juices from the plate to the pot. Reduce the heat to medium low, cover and simmer, stirring occasionally to prevent sticking, until the chicken is tender, about 40 minutes. Stir in the heavy cream, butter, sugar and remaining 1/2 teaspoon garam masala. Thin the curry with water, if necessary; season with salt. Serve with rice and top with cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32109,"Brazilian Hot Dog (Cachorro Quente) 2 tablespoons olive oil 1/2 teaspoon crushed red pepper
1 yellow onion, diced
1 green bell pepper, diced
1 pound ground sirloin
Kosher salt and freshly ground black pepper 2 cloves garlic, minced
One 15-ounce can crushed tomatoes
4 jumbo hot dogs
4 large brat rolls
1/4 cup grated Parmesan 1 cup crispy bacon bits
1 cup frozen peas, defrosted and slightly heated
1 cup crispy shoestring potatoes
Yellow mustard, for drizzling Instructions: In a large saute pan, heat the oil over medium heat. Add the crushed red pepper, onions and green peppers and sweat until the onions are translucent, about 8 minutes. Add the beef, season with salt and pepper and cook, breaking it up with a spoon, until no longer pink, about 8 minutes. Add the garlic and continue to cook for 1 minute. Add the crushed tomatoes, hot dogs and 1/2 cup water and cook until the sauce thickens, about 15 minutes. For the hot dog build: On each fresh brat roll, place a hot dog, then some meat sauce, Parmesan, bacon bits, peas and shoestring potatoes. Top with a drizzle of yellow mustard. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 32110,"Fudgy Vegan Brownies Nonstick cooking spray 1 stick (1/2 cup) vegan butter, melted 1 1/2 cups vegan granulated sugar 1/2 cup vegan confectioners\u2019 sugar 1/2 cup unsweetened plant-based milk, such as soy, almond or oat 1 tablespoon pure vanilla extract 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder One 10-ounce bag vegan chocolate chips (about 2 cups) Instructions: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Coat an 8-by-8-inch baking pan with nonstick spray, line with parchment and spray again. Combine the melted butter, granulated sugar and confectioners\u2019 sugar in a large bowl. Whisk until a thick paste forms, about 1 minute. Add the milk, vanilla extract, baking powder and salt and whisk to incorporate. Add the flour, cocoa powder and chocolate chips and fold with a rubber spatula just until combined, being careful not to overmix. Transfer the batter to the prepared baking pan and smooth into an even layer. Bake until fully set and the top is firm, 30 to 40 minutes. Let cool completely in the pan on a wire rack, about 1 hour. Slice into 9 squares and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 32111,"Blue Cheese Caesar Salad 1 tablespoon Champagne vinegar 2 tablespoons freshly squeezed lemon juice 1 1/2 teaspoons minced garlic 1 egg yolk* 1 tablespoon Dijon mustard Dash Worcestershire sauce 6 anchovy fillets (if watching salt intake, rinse and pat dry with paper towels) Pinch freshly ground pepper 1 cup pure olive oil About 1/4 cup crumbled Gorgonzola or other blue cheese, plus extra for garnish 6 tablespoons freshly grated Parmesan, plus extra for garnish 2 heads romaine lettuce, 1 head separated into leaves, 1 head thinly sliced 1 head iceberg lettuce, shredded 3/4 pound cooked, shredded chicken or cooked, peeled shrimp, optional Instructions: Put the vinegar, lemon juice, garlic, egg yolk, mustard, Worcestershire sauce, anchovies, and pepper in a blender and blend until well mixed. With the machine running, add the olive oil, at first by drops and then, as the mixture emulsifies, in a thin, steady stream until all the oil is incorporated. Pulse in 3/4 of the Gorgonzola and the Parmesan. Scrape into a bowl. Fold in the remaining Gorgonzola. Cover, and refrigerate until needed. You should have about 1 1/3 cups. (The dressing keeps, refrigerated, for 2 to 3 days.) Place the shredded romaine and iceberg in a large bowl and toss with the dressing. Lay the romaine leaves on a platter. Place a few tablespoons of the salad onto the leaves and garnish with additional cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 32112,"Creamy Grits with Bahamian Rock Lobster 8 cups (2 quarts) lobster or seafood stock 1/2 teaspoon salt 2 bay leaves 1 1/2 to 2-pounds rock lobster meat 4 to 6 slices bacon, chopped 1 pound mushrooms, cleaned and quartered 1 large onion, finely diced 2 cloves garlic, minced 1 tablespoon chopped fresh thyme leaves 1 (8-ounce) jar sun-dried tomatoes, chopped 2 tablespoons chopped parsley leaves 1 cup white wine Salt and freshly ground black pepper 1/4 cup butter (1/2 stick) 2 cloves garlic, chopped 1 small bunch scallions or chives, chopped 2 cups corn grits 1 lime, juiced 1/2 cup grated Parmigiano-Reggiano 6 sprigs parsley, for garnish 6 lemon wedges Instructions: In a large saucepan, bring seafood stock to a boil. Once boiling, add salt, bay leaves, and lobster meat. Cook lobster only until it is opaque. Do not overcook lobster as it will get tough. Remove lobster with a slotted spoon and set aside to drain, reserving cooking liquid. Remove bay leaves from liquid and discard.; Melt the butter in a saucepan, and add garlic and scallions, cooking them until they become tender. Stir in the grits, and toast lightly in the pan, then add the cooking liquid from the lobster and simmer until the grits are cooked, about 20 minutes. (The grits should be fluffy.) While the grits are cooking, cook bacon in a large skillet until crispy and golden brown, then remove to paper toweling to drain. Pour off most of the fat from the pan. To the same pan which now has a coating of bacon fat, add the mushrooms, onion, garlic, thyme, tomatoes, and parsley. Cook for 2 to 3 minutes to integrate flavors, then return bacon pieces to pan and add white wine. Let wine reduce by half while grits are cooking. To finish, gently fold lobster, lime juice, and Parmesan into grits. Season with salt and pepper, as needed. Transfer lobster grits to serving dish and spoon mushroom wine sauce around. Garnish with parsley and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 32113,"Cuban Picadillo Empanada and Cilantro Cream Sauce 1 tablespoon extra-virgin olive oil 8 ounces ground turkey
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper 1 teaspoon dark chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 clove garlic, finely chopped
1 small yellow onion, finely diced
1/2 medium green bell pepper, finely diced
1/2 cup tomato puree
1/4 cup raisins
1 tablespoon capers
7 Castelvetrano olives, pitted and chopped 2 sprigs thyme
1 bay leaf
1 lime, juiced 1 1/2 cups all-purpose flour, plus more for dusting 1 cup masa harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg Butter, for greasing 1 cup Mexican crema or sour cream 1/4 cup finely chopped fresh cilantro 1/2 lime, juiced
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Instructions: For the filling: Heat the oil in a large saute pan set over medium-high heat. Add the turkey and sprinkle with salt and pepper. Cook, stirring to break up the turkey, until browned and cooked through, about 5 minutes. Using a slotted spoon, transfer the turkey to a bowl and keep the fat in the pan. Add the chili powder, coriander, cumin, garlic, onions and bell peppers, and cook until soft and fragrant, 7 to 8 minutes. Add the meat back to the pan and stir to incorporate. Add the tomato puree, raisins, capers, olives, thyme and bay leaf, and cook until all of the flavors come together and the liquid is absorbed, about 10 minutes. Season with the lime juice, salt and pepper. Cool the filling completely. For the dough: In a large bowl, sift together the flour, masa harina, baking powder and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup water, and work it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes. Lightly flour a rolling pin and a clean surface. Divide the dough in half. Refrigerate half of the dough and roll out the other half of the dough to 1/8-inch thick. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough. Repeat with the remaining dough. In a small bowl, beat the egg with 1 tablespoon water. Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill for at least 30 minutes. For the sauce: In a small mixing bowl, add the crema, cilantro and lime juice. Mix thoroughly and season with salt and pepper. Preheat the oven to 375 degrees F. Grease a baking sheet. Place the empanadas on the prepared baking sheet and brush the tops with some egg wash. Using a fork, prick a few holes in the tops of the empanadas for the steam to escape. Bake until the empanadas are golden brown, 30 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 32114,"Yucatan Style Pork Shoulder 1/2 cup ground annatto seed 1/2 cup white vinegar
1/4 cup extra-virgin olive oil
1/4 cup Mexican oregano
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons ground black pepper 2 habanero chiles 2 heads peeled garlic
10 to 12 pound bone-in pork shoulder
2 large banana leaves
1 gallon orange juice
2 cups lime juice
1/2 cup salt
Instructions: Preheat the oven to 350 degrees F. Combine the annatto seeds, vinegar, olive oil, oregano, coriander, cumin, black pepper, chiles and garlic in a food processor. Blend until smooth. Rub the paste all over the pork shoulder. Lay one banana leave in the bottom of a deep hotel pan, then place the rubbed pork on top. Add the orange and lime juices, then add the salt. Lay the remaining banana leaf over top. Cover with foil and cook in the oven for 5 to 6 hours. Remove the pork and allow to cool. Remove the fat and bone and shred the meat. Then serve while hot, it's ready to eat. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 32115,"Macaroons 8 ounces confectioners' sugar 4 ounces almond meal 1/2 cup egg whites Pinch cream of tartar 1 1/2 ounces granulated sugar 5 drops red food color, or desired color Instructions: Preheat oven to 325 degrees F. Sift together the powdered sugar and almond meal, directly into a medium size mixing bowl. Reserve. Whip egg whites to a foam, add cream of tartar. Continue to whip to soft peaks and stream in the granulated sugar. Add drops of color. Continue to beat for 30 seconds. Fold the meringue into the dry ingredients. Fill piping bag fitted with desired tip. Pipe 1-inch rounds onto lightly greased sheet pans. Place in oven for 5 minutes turn and continue to bake for 7 minutes more. Remove from oven and allow to cool. Fill with desired filling, such as raspberry jam. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 32116,"Spicy Turkey Lollipops 2 tablespoons unsalted butter 1 clove garlic, pressed or minced 1/4 cup raspberry jam 1/4 teaspoon cayenne pepper 1/4 teaspoon white wine vinegar 1/2 teaspoon cl powder Salt 1 egg 2 tablespoons fresh parsley leaves, chopped 1/2 teaspoon salt 1/4 teaspoon dried sage 1/8 teaspoon cayenne pepper 1/2 cup panko breadcrumbs 2 cloves garlic, minced or pressed 1/2 small white onion, finely diced 1 pound ground turkey Instructions: For the spicy raspberry glaze: Combine the butter and garlic over medium heat in a small saucepan and cook until the butter is fully melted, about 2 minutes. Add the jam, cayenne, vinegar and cl powder. Cook 2 minutes longer and sprinkle with salt. Pour half of the glaze into a bowl. Keep the other half of the glaze warming in the small saucepot. For the turkey lollipops: Preheat the oven to 400 degrees F. Whisk together the egg, parsley, salt, sage and cayenne in a small bowl. Add the panko, garlic and onions to the mixture and blend to combine. Mix in the turkey, using your hands, until just combined. Do not over mix; this will result in tough meatballs. Form the turkey mixture into 1-inch balls and arrange on a parchment-lined cooking sheet. Brush the meatballs with half of the spicy raspberry glaze from the bowl. Bake the meatballs until cooked through and slightly firm to touch, about 12 minutes. Halfway through the baking time, brush the meatballs with the warmed glaze. Garnish the meatballs with cocktail skewers for serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 32117,"Chicken with Sun-Dried Tomatoes, Feta and Spinach in Phyllo Cups 1/2 stick butter, melted 3 sheets phyllo pastry dough, found in the freezer section Coarse salt and black pepper 2 tablespoons extra-virgin olive oil 1 1/2 thin cut boneless skinless chicken breast, sliced into thin strips on an angle 3 cloves garlic, chopped 1 small yellow skinned onion, chopped 1/2 cup sun-dried tomatoes in oil, drained, 10 to 12 pieces, chopped 2 boxes chopped spinach, defrosted and squeezed dry 3/4 pound, 12 ounces, feta cheese, crumbled Instructions: Preheat oven to 400 degrees F. Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 6 or 12 squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Bake until golden, 5 to 8 minutes. Cool. To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings. To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture. A hearty vegetable and olive salad makes a perfect starter or side to this delicious, quick cross between chicken pot pies and spanakopita. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 32118,"Perfect Pork Tenderloin 1 tablespoon tri-color peppercorns 1 tablespoon kosher salt
1 teaspoon minced fresh thyme 1 teaspoon minced fresh rosemary 1/2 teaspoon crushed red pepper, optional 1 1/2 to 2 pounds pork tenderloin (2 tenderloins)
2 tablespoons olive oil
3 tablespoons salted butter 2 cloves garlic, minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
2 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 tablespoons whole-grain mustard
2 tablespoons chopped fresh parsley, plus more for garnish
Instructions: For the pork tenderloin: Preheat the oven to 425 degrees F. Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin. Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix. Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest. For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed. Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32119,"Doughnut Holes With Strawberry Syrup 1/2 cup strawberry jelly 5 tablespoons elderflower liqueur, such as St-Germaine 2 1/4 cups all-purpose flour 2/3 cup sugar 1 1/4 teaspoons baking powder 1/4 teaspoon fine salt Pinch of freshly grated nutmeg 1 cup heavy cream 2 large eggs, lightly beaten 1 teaspoon pure vanilla extract Vegetable oil, for frying Cinnamon sugar, for coating Instructions: Make the syrup: Combine 1 cup water, the jelly and 2 tablespoons of the elderflower liqueur in a small saucepan over medium heat; bring to a boil, then reduce the heat to low and simmer until syrupy, 20 to 25 minutes. Transfer to a medium heatproof bowl and let cool, stirring occasionally.
Meanwhile, make the doughnuts: Whisk the flour, sugar, baking powder, salt and nutmeg in a large bowl. Stir in the cream, eggs, vanilla and the remaining 3 tablespoons elderflower liqueur until smooth.
Heat about 1 1/2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, drop heaping tablespoonfuls of the batter into the oil and fry, turning, until golden, 4 minutes. (Reduce the heat if the doughnuts are browning too quickly.) Remove with a slotted spoon and drain on paper towels, then roll in cinnamon sugar. Serve with the strawberry syrup.
","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 32120,"Nadine's - Na's Pasta 1 1/2 pounds bulk hot Italian sausage Three 1-inch-thick slices salami, cubed Three 1-inch-thick slices capicolla, cubed 3 tomatoes, diced 1 onion, chopped 3 red peppers, chopped Salt and pepper 1 1/2 pounds trio pasta (combination of shells, fusilli and penne rigate) 3 cups marinara sauce Grated Asiago cheese, for garnish Garlic bread or Italian butter bread, for serving Instructions: Saute the hot Italian sausage and drain off all of the fat. Add the sausage, salami, capicolla, tomatoes, onion and red peppers to the saute pan and mix well. Add salt and pepper, to taste. Preheat the oven to 350 degrees F. Cook the pasta in boiling water until al dente. Drain and set aside. In a large oven-safe dish, combine the pasta, sausage mixture and marinara sauce. Cover and bake for 30 minutes. Plate and top with fresh Asiago cheese. Serve with garlic bread or Italian butter bread. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 32121,"Parsnip Puree 1 pound parsnips, peeled and sliced Kosher salt and freshly ground black pepper 1/2 cup milk 1/2 cup heavy cream 4 clove of garlic, peeled and gently smashed 1 sprig of thyme 1 bay leaf 1 stick unsalted butter Extra-virgin olive oil Parsley for garnish Instructions: Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes. Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 32122,"Swiss Chard and Ricotta Slab Pie 2 3/4 cups all-purpose flour, plus additional for rolling 2 teaspoons sugar Kosher salt 2 sticks cold unsalted butter, cut into 1/2-inch dice, plus more for buttering the baking dish 2 teaspoons white vinegar 1/4 cup ice water, plus more if needed 4 tablespoons extra-virgin olive oil 2 medium yellow onions, diced 2 bunches Swiss chard (1 3/4 pounds), leaves and stems separated, both cut 1/2-inch thick 2 bunches Swiss chard (1 3/4 pounds), leaves and stems separated, both cut 1/2-inch thick
Kosher salt and freshly ground black pepper 3 cloves garlic, minced 1 1/2 cups ricotta 1/2 cup plus 2 tablespoons grated Parmesan 2 large eggs 1/4 cup breadcrumbs 1 tablespoon sesame seeds (optional) Instructions: For the dough: Combine the flour, sugar and 1 teaspoon salt in a food processor and pulse until mixed. Add about a third of the butter and process until thoroughly combined with no visible chunks of butter (the mixture will be slightly yellow). Add the remaining butter and pulse until the mixture resembles a very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add 1/4 cup ice water through the feed tube, pulsing just until evenly combined. Squeeze a handful of the dough together-it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water. Turn the dough out onto a work surface. Pat about two thirds of the dough into a square about 1/2-inch thick. Repeat with the remaining third of dough. Wrap each piece tightly in plastic wrap and refrigerate until firm, at least 1 hour or up to 2 days. For the filling: Nest a colander in a bowl. Heat 2 tablespoons olive oil in a large high-sided pan over medium-high heat. Add the onions, chard stems, 1 1/2 teaspoons salt and a few grinds of pepper and cook, stirring occasionally, until the onion is translucent and starting to brown, 8 minutes. Stir in the garlic and cook for an additional minute. Transfer to the colander. Drizzle another tablespoon of olive oil in the pan; add half the chard leaves and a sprinkle of salt. Stir until the leaves are wilted and cooked, about 2 minutes. Transfer to the colander. Repeat with the remaining oil and chard leaves. Press the cooked chard with the back of a large spoon or dry measuring cup to squeeze out as much excess liquid as possible. Let cool completely. Whisk together the ricotta, 1/2 cup Parmesan, 1 egg, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. To assemble the pie: Adjust an oven rack to the bottom position and preheat the oven to 400 degrees F. Butter an 8-inch-square baking dish and lightly beat the remaining egg in a small bowl. Let the dough pieces stand at room temperature for a few minutes until slightly softened to make rolling easier. Place the larger piece of dough between two large pieces of floured parchment and roll into a rough 14-inch square, 1/8-inch thick (if the dough gets too soft, pop it in the fridge to firm up, then continue rolling). Roll the smaller piece into a rough 11-inch square in the same manner. Transfer the larger piece of dough to the prepared baking dish. Gently press the dough into the bottom and up the sides of the dish, leaving some overhang. Brush the bottom and sides with some of the egg wash. Sprinkle the bottom with breadcrumbs and the remaining 2 tablespoons Parmesan. Add the cooled chard and pat down gently. Spread the ricotta mixture evenly on top. Put the remaining dough over the filling, lining up the edges with the bottom piece of dough as best you can. Pinch the edges together, trim any excess, then fold and crimp the edges to form a tight seal. Brush the top and edges of the crust with the egg wash and cut decorative slits in the top of the pie. Sprinkle with sesame seeds, if using. Bake until the crust is deep golden brown, about 1 hour. (If the crust browns too quickly, cover the pie loosely with foil.) Let cool at least 1 hour before serving. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]" 32123,"Thalia's Tostones and Shrimp Party Boats 3 green plantains 1 1/2 cups cold water 1/4 teaspoon salt Canola oil, for frying Extra-virgin olive oil, for sauteing 12 large fresh shrimp, peeled and deveined Salt and freshly ground black pepper Pinch dried oregano Fresh lime slice 3 tablespoons mayonnaise 1/2 cup ketchup 1/8 teaspoon minced garlic in olive oil Lime slices Salt, for seasoning Instructions: Cut off both ends of the plantains with large knife. Slice end to end in the grooves and peel. Cut the plantains into approximately 5 (2-inch) pieces. You should have approximately 15 pieces. Put them into a bowl with the cold water and salt. Set aside. In a large skillet heat about 2 to 3 inches of canola oil over medium heat. Dry the tostones with paper towels. Carefully drop them into the hot oil, in batches if necessary, and fry until they turn from peachy white to yellow, but not brown, about 2 to 3 minutes. Remove to paper towels to drain. Turn off your flame. Pat the tostones dry and cool briefly. Use a clear bowl or your hand to flatten them into round saucers. Watch through the bowl as you flatten them. Cook's Note: These are going to be your fiesta boats so they must be thick and large enough to hold the shrimp and for a toothpick to fit through them. So keep that in mind. Don't get upset if they aren't a perfect round shape or if they fall apart. That is why I recommend using 3 plantains so you have extra surface to work with. As they cool you can reshape them with your hands. Reheat the oil and add the tostones back to the skillet and fry for about 30 seconds on each side. Remove again to paper towels and sprinkle with salt. Set aside. In a large skillet heat 1 tablespoon of olive oil over a low flame. Add the shrimp to the skillet. Sprinkle with salt and pepper, to taste, a pinch of dried oregano and a squeeze of a small slice of lime. Cook until the shrimp turn pink. Party Boat Topping: Combine the mayonnaise, ketchup, and minced garlic in olive oil in a small bowl. The color should be light pink. Squeeze a slice of lime juice into the mixture. Making your Party Boats: Smear about 1/2 teaspoon of the topping on each of the tostones and season with salt. Top with 1 shrimp and secure it with a toothpick. Arrange on a colorful platter and serve. Buen Provecho! ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 32124,"Mofongo Stuffed with Criollo Shrimp Stew 1 pound medium shrimp, peeled and deveined 2 teaspoons adobo seasoning Kosher salt and freshly ground black pepper 2 tablespoons olive oil 2 teaspoons dried oregano 1/2 teaspoon smoked paprika 3 Manzanilla olives, roughly chopped, plus 1 teaspoon brine 1 bunch fresh cilantro, chopped 1 medium onion, thinly sliced 1 jarred roasted red bell pepper, chopped One 8-ounce can light beer 1 cup canned diced tomato 1/2 cup tomato sauce 1 cup frozen green peas 1/2 lemon, juiced 2 cups corn or grapeseed oil, for frying 3 large or 4 medium green plantains (about 2 1/2 pounds), peeled and cut into 2-inch pieces Kosher salt 1/2 cup extra-virgin olive oil 3 small cloves garlic, grated 1/2 cup pork rinds, crushed, optional Instructions: For the shrimp stew: Pat the shrimp dry with paper towels and add to a bowl. Toss with the adobo, a pinch of salt and a few cracks of pepper and set aside. Heat the olive oil in a medium skillet over medium-high heat. Add the oregano, smoked paprika, olives and brine, cilantro, onion, red bell pepper and a pinch of salt and cook over medium heat, stirring often, until the onions are translucent, about 3 minutes. Pour in half of the beer, scraping up any brown bits from the bottom, and cook down for 1 minute. Add the diced tomatoes, tomato sauce and the rest of the beer. Cook over medium-high heat until the liquids reduce by a third, about 5 minutes, then turn the heat to low and keep warm. For the mofongo: Heat a large, heavy-bottomed skillet over medium-high heat and add the corn oil. Heat until the oil reaches 325 degrees F or it bubbles when in contact with a wooden spoon. Add the plantains to the oil, lower the heat to low and fry, flipping halfway through, until light golden and cooked through but not yet crispy, about 15 minutes. Drain the plantains on paper towels and season with salt. Combine the olive oil and garlic in a mortar and pestle and process to form a paste. Season with about 1 teaspoon salt. Transfer the mixture to a small bowl and set aside. Add 5 to 6 chunks of the fried plantains, 1 tablespoon of the oil mixture and about 2 tablespoons of the crushed pork rinds, if using, to the same mortar and pestle. Mix until well mashed and combined. Scoop out the mofongo with a spoon and use your hands to form the mixture into a bowl, creating a cradle for the shrimp stew. Repeat 3 additional times. For serving: Return the stew to medium-high heat and cook until it starts to simmer. Add the peas and cook for 1 minute. Add the shrimp and lemon juice, then continue to cook until the shrimp are cooked through, 3 to 4 minutes. Plate the mofongo and spoon the shrimp stew into them. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 32125,"Grilled Red cl-Buttermilk Brined Chicken With Spicy Mango-Honey Glaze 1 quart buttermilk 2 tablespoons ancho cl powder 1 tablespoon New Mexican cl powder 1 tablespoon cascabel cl powder 1/2 teaspoon cl de arbol powder or cayenne pepper 1 teaspoon smoked mild paprika 1 teaspoon ground coriander 1 teaspoon granulated garlic 1 teaspoon onion powder 1/2 teaspoon ground cinnamon 4 8-ounce skin-on, bone-in chicken breast halves 4 chicken drumsticks 1/4 cup canola oil Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 2 tablespoons canola oil 1 small Spanish onion, chopped 1 clove garlic, chopped 3 large very ripe mangoes, peeled, pitted and chopped 1/2 cup dry white wine
1/4 cup pineapple juice 1/4 cup fresh orange juice 1/4 to 1/2 teaspoon cl de arbol powder 3 tablespoons clover honey Kosher salt and freshly ground black pepper Instructions: Prepare the chicken: Whisk together the buttermilk, cl powders, paprika, coriander, garlic, onion powder and cinnamon in a large baking dish. Add the chicken and turn to coat. Cover and refrigerate at least 4 hours and up to 24 hours, turning a few more times. Remove the chicken from the brine and pat dry with paper towels. Put the chicken on a baking rack set over a baking sheet. Return to the refrigerator and let sit, uncovered, at least 1 hour and up to 4 hours. Meanwhile, make the glaze: Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook 1 minute. Add the mangoes and cook, stirring occasionally, until broken down and caramelized, about 10 minutes. Add the white wine and cook until reduced by half, about 2 minutes. Carefully transfer the glaze mixture to a blender; add the pineapple juice, orange juice and the cl de arbol powder and blend until smooth, about 2 minutes. Strain into a bowl and season with the honey and salt and pepper. The mixture should be a thick puree. If it is too thick, thin it with a touch of water. Let cool to room temperature before serving. Grill the chicken: Heat your grill to medium for indirect grilling. Remove the chicken from the refrigerator 30 minutes before cooking. Brush the chicken on both sides with the oil; season with salt and pepper. Put the chicken, skin-side down, on the hotter side of the grill (direct heat) and grill until browned, 4 to 5 minutes. Turn the chicken and continue grilling until the bottom is golden brown, 4 to 5 minutes. Move to the cooler side of the grill (indirect heat), close the cover and continue grilling until an instant-read thermometer inserted into the thickest part of the breast (not touching the bone) registers 160 degrees F, 15 to 20 more minutes. During the last few minutes, brush with some of the glaze. Remove the chicken to a platter and drizzle with more of the glaze. Tent loosely with foil and let rest 10 minutes before serving. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 32126,"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 fresh chives 2 tablespoons minced flat-leaf parsley 1-1/2 teaspoons minced fresh tarragon leaves 3/4 teaspoon finely chopped fresh basil 1 tablespoon minced shallots 1 tablespoon freshly squeezed lemon juice 1/4 teaspoon kosher salt plus more Freshly ground black pepper 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 immediately or store, covered, in the refrigerator, for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 32127,"Sangrita with a Pineapple-Lime Iceberg 4 limes, cut into 12 wedges each 1 pineapple, peeled, quartered, cored and cut into 1 1/2-inch chunks One 46-ounce can pineapple juice 3/4 cup sugar Two 750-ml bottles dry white wine 2 cups tequila 1 cup fresh lime juice (about 10 limes) 1 cup orange juice 1 cup triple sec 1 liter club soda Instructions: Place half of the lime wedges and one-third of the pineapple chunks in a medium bowl. Mix 1/2 cup of the pineapple juice with 3/4 cup water and pour over the limes and pineapple chunks. Freeze until firm, about 4 hours.
Make a simple syrup by mixing the sugar with 3/4 cup water in a small saucepan. Bring the mixture to a boil, stirring to dissolve the sugar. Cool before using.
Mix the wine, the remaining pineapple juice, the tequila, lime juice, simple syrup, orange juice and triple sec in a punch bowl. Remove the pineapple-lime iceberg from the bowl and float in the punch. Add the remaining lime wedges and pineapple chunks. Pour in the club soda just before serving. Serve over ice in glasses.
Make ahead tip: This can be made the day before. Just add the limes, pineapple and the club soda right before serving. From Food Network Kitchens ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 32128,"Pan-Seared Airline Chicken Breasts with Israeli Couscous, Pomegranate and Haricot Verts 3 tablespoons extra-virgin olive oil 2 skin-on, bone-in chicken breasts, cut airline-style (See Cook's Note) Kosher salt
4 cups chicken stock
2 cups Israeli couscous
1/2 pound haricots verts, ends trimmed
Pinch dried red pepper flakes
2 tablespoons pomegranate seeds 2 tablespoons pomegranate molasses
2 tablespoon chopped fresh chives
Instructions: Preheat the oven to 350 degrees F. Heat a medium oven-safe skillet over medium-high heat and add the extra-virgin olive oil. While the oil heats up, season the chicken breast with salt on both sides. Add the chicken to the preheated oil, skin-side down. Sear on the first side until the skin is crispy, about 5 minutes. Flip to the other side, place the skillet in the oven, and cook until the chicken is cooked through, 5 to 7 minutes more. While the chicken finishes cooking, bring about 2 1/2 cups of the chicken stock to a boil in a small saucepan and season with salt to taste (if needed). Add the couscous, return the stock to a boil, then reduce the heat to low and cover the pan. Cook until all the liquid is absorbed, 8 to 10 minutes. Set a large bowl of ice water on the counter. Bring a medium saucepan of water to a boil and add enough salt so it tastes like the ocean, then add the haricots verts. Blanch the beans until they are bright in color and al dente, 2 to 3 minutes. Drain the beans and immediately add them to the ice bath to stop the cooking process. Drain, then transfer the beans to paper towels to dry. Remove the chicken from the oven and set the skillet back on the stovetop. Transfer the chicken breasts to a cutting board. Turn the heat back on under the skillet and deglaze the pan with the remaining chicken stock and the red pepper flakes. Bring the stock to a boil and taste, seasoning with salt if needed. Toss the warm couscous with the beans, 2 tablespoons of pomegranate seeds, the pomegranate molasses and the chopped chives. Serve with the chicken breast and drizzle the pan sauce over the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 32129,"Gruyere and Spinach Bakes Vegetable oil cooking spray 1 tablespoon extra-virgin olive oil 4 ounces thinly sliced pancetta, diced into 1/2-inch pieces 2 shallots, chopped 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Two 1/2-to-3/4-inch-thick slices country-style bread, cut into 1/2-inch cubes (about 4 cups) 6 large eggs, beaten, at room temperature 2 packed cups chopped spinach 1 1/2 cups grated gruyere (6 ounces) 1/4 cup milk, at room temperature Special equipment: four 10-ounce ramekins Instructions: Position an oven rack in the center of the oven and preheat to 400 degrees F. Spray four 10-ounce ramekins with vegetable oil cooking spray. Heat the oil over medium-high heat in a medium skillet. Add the pancetta and cook until browned, about 6 minutes. Remove the pancetta using a slotted spoon and drain on paper towels. Add the shallots, salt and pepper in the same skillet. Cook over medium-high heat until soft, about 3 minutes. In a medium bowl, mix together the cooked pancetta, shallots, bread, eggs, spinach, gruyere and milk until all the ingredients are moistened. Spoon the mixture into the ramekins. Place the ramekins on a small baking sheet and bake until golden brown, about 25 minutes. Cool the ramekins for 20 minutes. Using a paring knife, loosen the edges of the ramekins and unmold onto serving plates. Serve warm or at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 32130,"Buttered Egg Noodles Kosher salt 1 pound dried egg noodles 1/4 cup roughly chopped fresh flat-leaf parsley 2 tablespoons butter Instructions: Bring a large pot of salted water to a rolling boil over high heat. Drop in the egg noodles and stir so they don't stick. Cook until just past al dente, about 10 minutes. Drain and return to the pot. Add the parsley and butter, then season with salt and toss well to combine. Transfer to a serving bowl and serve with Beef Bourguignon, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling]" 32131,"Chicken Sope 1 pound boneless chicken thighs Juice of 1 lime
Salt and freshly ground black pepper 2 cups Maseca (see Cook's Note) Canola oil 12 ounces red enchilada sauce (your favorite store-bought enchilada sauce)
8 ounces refried beans (your favorite store-bought refried beans) 4 ounces queso fresco cheese Handful chopped iceberg lettuce
Radishes, sliced, for garnish Jalapenos, sliced, for garnish Tomatillo salsa, for garnish
Instructions: For the grilled chicken: Preheat a grill to 300 degrees F, then reduce the heat to 200 degrees F. Chop the chicken thighs and add to a bowl. Add the lime juice and season with salt and pepper. There is no need to marinate, just put the chicken straight on the grill and cook until golden but not too dry, about 20 minutes. Set aside for the sope assembly. For the sope: Mix the Maseca with 1/2 cup water in a bowl and mix by hand, adding more water if necessary, until you get a putty-like consistency. Using your hands, shape the Maseca into circles about 1/4 inch thick and 4 inches wide. Place the sopes in a non-stick pan and cook until light brown, 1 to 2 minutes per side. While the sopes are warm, pinch the top side up to create an edge all the way around. Let them cool for 30 minutes. Pour the enchilada sauce into a bowl and dip the sopes in the sauce, completely covering them. Let the sopes sit for 30 minutes at room temperature. Fry the sopes in a deep-fryer or pan filled with enough canola oil to cover them for 2 to 3 minutes on each side, or a little longer if you want them crispy. Put 1 sope on each serving plate and top with the grilled chicken, refried beans, queso fresco and iceberg lettuce divided evenly among the 4 plates. Garnish with the radishes, jalapenos and tomatillo salsa and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 32132,"Raspberry Cloud Cake 6 tablespoons butter, cubed, at cool room temperature 3 cups raspberries (1 1/2 pints) 1 egg 3/4 cup sifted self-rising cake flour 1/2 cup firmly packed light brown sugar Instructions: Preheat the oven to 375 degrees F. Put the berries in the bottom of a 10-inch stainless steel skillet. Use a fork to beat the egg and 1/4 cup water in a small bowl until combined. Put the flour and sugar in the bowl of a food processor and pulse until the mixture is uniform. Drop in the butter cubes, toss with a fork to coat in the flour mixture and pulse until the mixture is crumbly and moist, about 8 long pulses. Add half of the egg mixture and process about 15 seconds. Add the rest and process another 15 seconds.
Dollop the batter over the berries. Spread the batter with the back of a spoon--some berries will poke through, which is fine. Bake until the berries are bubbling and a wooden skewer inserted into the center of the cake comes out with a few crumbs attached, about 30 minutes. Cool slightly and serve.
","[Burgundy, Pinot Grigio, Moscato, Sauvignon Blanc]" 32133,"Ham Sliders with Sweet-and-Sour Pineapple Marmalade 1/2 cup fresh orange juice (from 2 oranges) 1/4 cup white wine vinegar 3 tablespoons packed light brown sugar 2 cups chopped pineapple (from 1/2 medium pineapple) 2 tablespoons minced red onion 1 jalapeno pepper, minced (remove ribs and seeds for a milder marmalade) Kosher salt and freshly ground pepper 1/2 pound thinly sliced ham 8 to 12 potato slider buns Instructions: Whisk the orange juice, vinegar, brown sugar and 2 tablespoons water in a medium saucepan over medium-high heat until the sugar dissolves, about 2 minutes. Add the pineapple, red onion and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the mixture thickens, 15 to 30 minutes. Season with salt and pepper. Let cool. Divide the ham among the buns. Top with the pineapple marmalade. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32134,"Red cl Tortilla 3 1/2 pounds all-purpose flour 1/2 pound lard 2 tablespoons baking powder 1 tablespoon salt 1/2 cup vegetable oil 8 ounces roasted red cl pepper, chopped 1 pinch ground cumin Instructions: In a large bowl combine all ingredients together. Mix well; knead it by hand, if necessary. Take off piece of mixture (1-ounce). Roll around with hand. With a dough roller or a tortilla press, smooth mixture to 1/8-inch thick. On a grill or skillet at 300 degrees F, cook for 30 seconds on each side. Repeat with remaining dough. Then put in a tortilla warmer. ","[Malbec, Tempranillo, Garnacha, Barbera]" 32135,"Pickled Mushrooms 1/4 cup salt 4 cups water 2 pounds assorted wild mushrooms, stemmed 4 cups white wine vinegar 1 tablespoon toasted coriander 2 jalapenos 2 fresh bay leaves 1 tablespoon toasted mustard seed Instructions: Mix the salt and water, and pour brine over mushrooms. Let mushrooms sit in the refrigerator, covered for 24 hours. Remove mushrooms from brine, rinse, and then lay them out on paper towels to dry. In a saucepan, mix the vinegar with the remaining ingredients and bring to a boil. Place mushrooms in sterilized jar and cover with hot liquid. The mushrooms will be ready to eat in 1 week and will hold in cool place for up to 1 year. These are great for salads or as a garnish for meat dishes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 32136,"Sun-Dried Tomato Stuffing Make Sausage Stuffing with spicy sausage and semolina bread. Toss in 1 cup sliced sun-dried tomatoes with the bread. Sprinkle with 1/4 cup grated parmesan before baking. Instructions: Sausage Stuffing:Brown 1 pound crumbled sausage in 6 tablespoons butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, 30 more minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 32137,"Sunny's Apple Walnut Stuffing 4 tablespoons unsalted butter, plus additional for greasing 1 cup chopped yellow onions 1 cup chopped celery 1 tablespoon chopped fresh thyme 5 to 6 fresh sage leaves, chopped 4 cloves garlic, grated on a rasp Kosher salt and freshly ground black pepper 1 (12-ounce) bag stuffing mix, such as Pepperidge Farm 1 cup walnuts, toasted and broken into small pieces by hand 2 apples, peeled, cored and diced the size of the stuffing cubes 1/4 cup loosely packed chopped fresh parsley 2 to 2 1/2 cups turkey or chicken stock Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish and set aside. In a large pan on medium heat, add the butter, onions, celery, thyme, sage and garlic. Season with a pinch of salt and a nice grind of pepper. Cook until the onions and celery are tender but the garlic is not browned, about 8 minutes. Meanwhile, in a large bowl, combine the stuffing mix with the walnuts, apples and parsley. Add the onion mixture to the bread mixture and stir to combine. Pour the stock over the bread mixture and stir to combine. Transfer the stuffing to the baking dish and press down to compact it. Cover with foil. Bake for 45 minutes, then raise the oven temperature to 400 degrees F. Remove the foil and continue to bake until golden brown on top, about 15 to 20 minutes more. If making the day before, let the stuffing cool completely, cover and refrigerate. Bring to room temperature before reheating until warmed through. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32138,"Hoisin Chicken with Quick Pickled Veg and Green Onion Pancakes 1 1/2 cups flour, plus more for dusting 1/2 teaspoon kosher salt 3/4 cup boiling water 4 green onions (green parts only), thinly sliced 2 tablespoons toasted sesame oil 6 to 8 boneless skinless chicken thighs (about 450 grams/1 pound) Kosher salt 1 1/2 teaspoons Chinese five spice 2 teaspoons toasted sesame oil 1 teaspoon canola oil 1/3 cup hoisin sauce 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 2 tablespoons grated fresh ginger 2 garlic cloves, grated 3 tablespoons toasted sesame seeds 3 tablespoons rice wine vinegar 1 tablespoon honey 2 teaspoons fish sauce 1 teaspoon soy sauce 1 teaspoon toasted sesame oil 2 tablespoons toasted sesame seeds 4 medium carrots, peeled into thin strips 1/2 English cucumber, thinly sliced 2 to 3 green onions, thinly sliced Instructions: For the pancakes: Combine the flour and salt in a large bowl and make a well in the center. Pour in the boiling water and stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and allow it to cool slightly. Knead the dough until smooth, about 2 minutes, adding more flour if needed. Cover with a clean kitchen towel to rest for 30 minutes. For the chicken: Meanwhile, preheat your oven to 375 degrees F (190 degrees C). Place a large nonstick skillet over medium-high heat. Pat the chicken dry with a paper towel. Season with salt and scatter with the five spice. Add the sesame and canola oil to the pan and sear the chicken for 3 to 4 minutes per side, or until golden brown. Remove the chicken from the skillet and transfer to a sheet pan. Meanwhile, whisk together the hoisin, soy, vinegar, ginger, garlic and toasted sesame seeds in a small bowl. Drizzle over the chicken then transfer to the oven. Cook for 15 to 18 minutes, or until the glaze has thickened and the internal temperature of the chicken is 165 degrees F (75 degrees C). For the pickles: Whisk together the vinegar, honey, fish sauce, soy sauce, sesame oil and sesame seeds in a large bowl. Add the carrots, cucumbers and green onions. Toss to coat and set aside. For the pancakes, place a stainless steel or cast-iron skillet over medium-high heat. Lightly dust a work surface with flour. Cut the dough into 16 equal pieces, and cover with a clean kitchen towel to keep moist. Slightly flatten a piece of dough into an oval approximately 10 centimeters by 5 centimeters (about 4 by 2 inches) and scatter about a teaspoon of green onions to cover the surface. Roll the dough up starting at one long side to form a tight cylinder. Coil the cylinder into a tight spiral, resembling something like a tiny cinnamon bun and gently press the dough in your hand again to form a small disc. Return the now green onion-filled dough under the towel to rest, while you prepare the other pieces in the same way. Roll out a disc into a very thin circle on the floured work surface, approximately 12 to 14 centimeters (5 to 6 inches) round. Lightly oil both sides with sesame oil. Add to the heated pan and cook for about 30 seconds per side. Transfer to a plate and cover with a clean kitchen towel to keep warm while you continue to roll and cook the remaining pancakes. To serve, slice the chicken into 1 centimeter (about 1/2-inch) thick slices and transfer to a platter along with the pickles and green onion pancakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32139,"Chocolate Hot Tamale Generous 1/2 cup cold unsalted butter 2 cups cake flour 1/4 cup almond flour 1/2 cup plus 2 tablespoons cocoa powder Pinch salt 3/4 cup powdered sugar Pinch ancho chili powder 1 large egg Cookie mold Instructions: Preheat the oven to 350 degrees F. Combine the butter and flour in the bowl of a stand mixer. Set the mixer to medium speed and mix just until combined. Add the rest of the dry ingredients; almond flour, cocoa powder, salt, sugar, ancho chili powder. Add the egg and mix just until combined, about 30 seconds. Remove the dough from the bowl and pat into a disk. Use a rolling pin to roll the dough about 1/4-inch thick. Use a knife to cut a square about the size of the mold. Press the dough into the mold. Be sure to press firmly so the impressions of the mold are transferred onto the dough. Remove the dough and place on a parchment paper lined sheet pan. If you do not want to make a mold, you can also use cookie cutters. To do so, roll the dough to the desired size on a lightly floured work surface. Press the cookie cutters into the dough. Lift the cutter and place the cookies on a parchment paper lined baking sheet. Bake 20 minutes. ","[Malbec, Zinfandel, Petite Sirah, Tempranillo]" 32140,"Meusli 1/2 cup old-fashioned rolled oats 1/2 cup skim milk Dash ground cinnamon 1 tablespoon raisins 1/2 apple, peeled, cored and diced or grated 1 tablespoon plain, low-fat yogurt Instructions: Place oats, milk, cinnamon, and raisins in a bowl, stir to combine. Cover tightly with plastic wrap and refrigerate overnight. Just before serving, stir in apples and yogurt. Tip: Lactose intolerant? Substitute 1/4 cup apple juice for the skim milk. Tip: Wild about Bananas? Blend 1/2 ripe banana and 1/4 teaspoon vanilla extract until smooth. Add to muesli in place of cinnamon, raisins, and apple. Or, top muesli with your favorite fruit: peaches, plums, apricots, pears, or berries of any kind. Toasted nuts are a great addition too. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 32141,"Creme Brulee 16 egg yolks 1 quart heavy cream 6 ounces sugar 3 ounces ginger root, sliced Instructions: In a medium bowl, mix sugar and egg yolks. In a saucepan, bring cream and ginger root to a boil. Add cream to egg yolk and sugar mixture, mix well. Put mixture in a ramekin of any size, place in a 9 by 13-inch baking pan, and fill with water until it reaches 1/2 up the side of the ramekin. Bake at a preheated 325 degree F oven for approximately 40 to 45 minutes. Creme brulee is done when cake tester or toothpick, once inserted, comes out clean. ","[Chardonnay, Riesling, Gewrztraminer]" 32142,"Salad of The Greens with Fennel, Mint and Orange 1 lime 2 tablespoons apple cider vinegar 2 to 3 sprigs mint, stripped from stems 1 teaspoon Dijon mustard 2 teaspoons chopped garlic chives 1 tablespoon honey 2 teaspoon salt 1/4 teaspoon ground black pepper 3/4 cup olive oil 1 large head fennel, separated, dried tips removed 1 cup large white mushrooms (about 4 ounces), cleaned 2 to 3 tablespoons olive oil Salt Pepper 1 pound green beans, stem ends removed and cut into 1 1/2-inch pieces 2 heads romaine lettuce, soaked to remove grit, spines removed and dried in a salad spinner 2 large oranges, peeled, cut into bite size pieces 2 cucumbers, peeled, cut into quarters lengthwise, seeds removed and cut into 1/4-inch slices 6 sprigs mint, stripped from stems, chiffonnade Instructions: Prepare the vinaigrette, just before use. Place the lime in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since the lime will be hot coming from the microwave, you will need to set it aside briefly, until it cools just enough to handle. Pour vinegar into a blender, turn it on, and then squeeze in lime juice from the micro-waved lime. Leaving the blender running, add 1 at a time through the feed opening: mint, mustard, garlic chives, honey, salt, and ground pepper, and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream. Heat grill. Brush fennel and mushrooms with olive oil, and season with salt and pepper. Grill until they begin to soften, and then allow cooling. Bring a pot of water to boiling. Have a bowl of ice water standing by. Add salt and blanch green beans for 2 to 3 minutes, then stop the cooking by plunging into the ice water. Separate the lettuce into bite size pieces and add to a mixing bowl with oranges, cucumbers, and mint. Slice the fennel and mushrooms and add to the bowl. Add dressing and toss to coat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 32143,"Pork Stew: Carne Adovada 2 dried red cl peppers 1 teaspoon coriander seeds 1 teaspoon ground cumin 1 teaspoon dried oregano 1/2 teaspoon black peppercorns 2 teaspoons salt 2 pounds cubed pork 2 tablespoons all-purpose flour 2 tablespoons butter, cubed 2 tablespoons grape seed oil 1 large white onion, minced 3 garlic clove, lightly crushed with the side of a knife blade, and minced 1 tablespoon chili powder 1 tablespoon paprika 4 cups water Instructions: Preheat oven to 250 degrees F. Spread all the spices (cl, coriander, cumin, oregano, peppercorns) on a sheet of aluminum foil with the edges turned up to avoid spillage and toast the spices for a few minutes. Transfer the toasted spices to a molcajete or mortar and pestle and grind together. Sprinkle the pork cubes with the spices, covering all surfaces of the meat as much as possible. Let the pork sit covered in the refrigerator for 2 hours. Create a beurre manie by mashing the flour into the butter in a small bowl. Set aside until needed as a thickener for the stew. Heat the grape seed oil in a deep saute pan over medium-high heat until it begins to shimmer. Add the pork cubes and brown on all sides. Lower heat to medium and add the garlic and onion and stir to combine flavors. Cook until the onion turns translucent, then stir in chili powder and paprika. Add 4 cups water and reduce heat to low. Cover and let simmer until fork tender, about 2 hours. Add water as needed throughout the cooking process. In the last 30 minutes of cooking time, add the beurre manie to thicken. Serve hot. ","[Rioja, Tempranillo, Garnacha, Barbera]" 32144,"Cajun Jambalaya 1/4 cup olive oil 5 stalks celery, chopped
1 Spanish onion, chopped
1 green bell pepper, chopped
24 medium shrimp, peeled and deveined
1 pound chicken, diced
2 tablespoons Creole seasoning
8 cloves garlic, chopped
3 bay leaves
One 32-ounce can chopped tomatoes
2 teaspoons Worcestershire sauce
1 1/2 cups rice
4 cups chicken stock
1 pound andouille sausage, sliced
Salt and freshly ground black pepper Hot sauce Instructions: Heat the oil in a large stockpot set over high heat. Add the celery, onions and peppers, and saute until tender, 4 to 5 minutes. Meanwhile, combine the shrimp, chicken and Creole seasoning in a large bowl and stir to coat. Add the garlic to the stockpot, and saute for 1 minute. Add the bay leaves, tomatoes and Worcestershire. Add the rice and stir to coat in the oil, then stir in the stock. Bring to a boil and reduce to a simmer. Cook, stirring occasionally, until the rice is tender and absorbs some of the liquid, about 15 minutes. Add the chicken, shrimp and sausage to the stockpot, and cook until the meat is cooked through, 10 to 15 minutes. Season with salt, pepper and hot sauce. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 32145,"Lobster Mac & Cheese 2 tablespoons vegetable oil Kosher salt 1 pound cavatappi or elbow macaroni 1 quart whole milk 8 tablespoons (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 4 cups grated Gruyere cheese (12 ounces) 2 cups grated extra-sharp Cheddar (8 ounces) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground nutmeg 1 1/2 pounds cooked lobster meat, 1/2-inch-diced 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed) Instructions: Preheat the oven to 375 degrees F. Add the oil to a large pot of boiling salted water, add the pasta and cook al dente according to the directions on the package. Drain well. Heat the milk in a small saucepan, but don't allow it to boil. In a large pot, melt 6 tablespoons of the butter and add the flour. Cook over low heat for 2 minutes, stirring constantly with a whisk. Still whisking, add the hot milk and cook for 1 to 2 minutes, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper and nutmeg and stir until the cheese melts. Stir in the cooked pasta and lobster. Pile the mixture into 6 to 8 (2-cup) gratin dishes. Melt the remaining 2 tablespoons of butter, combine with the bread crumbs and sprinkle on top. Bake for 30 to 35 minutes, until the sauce is bubbly and the pasta is browned on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 32146,"Roasted Rosemary Chicken with Potatoes 1 1/2 pounds small baby red or tricolor creamer potatoes, quartered 1 tablespoon extra-virgin olive oil 1 1/2 teaspoons finely chopped fresh rosemary Kosher salt Four 6- to 8-ounce halved bone-in chicken breasts with skin Freshly ground black pepper Instructions: Position an oven rack in the top of the oven and preheat to 450 degrees F. Line the bottom of a roasting pan with parchment paper.
Put the potatoes in a large bowl, sprinkle with 2 teaspoons of the oil, the rosemary and 1/4 teaspoon salt and toss to combine. Arrange the potatoes in a single layer in the pan and roast until the potatoes just begin to soften slightly, stirring as needed, 25 to 30 minutes.
Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and 3/4 teaspoon pepper. Heat the remaining 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Cook the chicken skin-side down until just golden, 4 to 5 minutes.
Set the chicken skin-side up on the partially roasted potatoes. Roast until an instant-read thermometer inserted in the thickest part of the meat reaches 160 degrees F and the juices run clear, 25 to 30 minutes.
Transfer the chicken and potatoes to a platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 32147,"Slow-Cooker Pulled Pork with Fried Shallots and Chiles 3 pounds pork shoulder, cut into 2-inch pieces 1 cup barbecue sauce
3 tablespoons light brown sugar
2 teaspoons chili powder
1 teaspoon chipotle powder
6 ounces light lager beer, optional
3 tablespoons apple cider vinegar, plus a splash Kosher salt
1 medium onion, thinly sliced
3 scallions, chopped
Vegetable oil, for frying 2 egg whites
1 1/2 cups all-purpose flour
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
4 Fresno chiles, sliced crosswise into rings
4 large shallots, sliced crosswise into rings
Celery salt, for seasoning 12 slices white sandwich bread Bread-and-butter pickles, for serving
Instructions: For the pulled pork: Combine the pork, barbecue sauce, brown sugar, chili powder, chipotle powder, lager, 3 tablespoons vinegar, 2 teaspoons salt and the onions in a 6-quart slow cooker. Cook on high power for 6 hours. With a slotted spoon, transfer the pork to a cutting board and shred using two forks. Transfer to a bowl and add enough of the liquid from the slow cooker to generously moisten. Stir in the scallions and a splash of vinegar and season with salt to taste. For the fried shallots and chiles: Set a cooling rack over a baking sheet and set aside. Add enough oil to a medium saucepan to fill by 2 inches. Over medium heat, bring the oil to 340 degrees F. Meanwhile, put the egg whites in a medium bowl and whisk with a fork until frothy. In a separate bowl, combine the flour with the chili powder, cumin and some salt and pepper. In batches, add the chiles and shallots to the bowl of egg whites and toss to coat. Remove from the egg whites, allowing excess liquid to drain off, then place into the flour. Put the coated chiles and shallots onto the prepared cooling rack. Fry in batches until golden brown, about 2 minutes. Remove to a paper-towel-lined baking sheet and sprinkle with celery salt. Serve the pulled pork topped with fried shallots and chiles, or assemble into sandwiches: Add the pulled pork to 6 slices of bread, then top with fried chiles and shallots, pickles and the remaining 6 slices bread. ","[Pinot Noir, Tempranillo, Garnacha, Barbera]" 32148,"Corn Kabobs 1 (12 piece) bag frozen sweet corn on the cob little ears, thawed and cut into rounds 1 (16-ounce) bag frozen small white onions, thawed 1 pint cherry tomatoes Olive oil cooking spray Kosher salt and freshly ground black pepper 8-inch wooden skewers, soaked in water for 15 minutes Instructions: Preheat a grill pan over medium-high heat. On a wooden skewer, thread 1 piece corn, 1 onion and 1 tomato. Repeat until skewer is filled, leaving a 1-inch space at the end. Lightly spray pan with cooking spray. Spray kabobs with cooking spray and season with salt and pepper. Place kabobs on grill, and cook until heated through, turning occasionally to create grill marks on all sides, about 10 minutes in all. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 32149,"Chocolate-Drizzled Chocolate Scones with Chocolate-and-Orange-Speckled Clotted Cream and Orange Marmalade 6 ounces clotted cream 1 ounce bittersweet chocolate, grated into fine shreds on a rotary grater
1 teaspoon finely grated orange zest
2/3 cup very cold heavy cream, plus 1/4 cup for brushing 1 teaspoon pure vanilla extract
1 large egg
1 3/4 cups all-purpose flour, plus for rolling
1/2 cup granulated sugar
1/4 cup best-quality unsweetened Dutch-process cocoa powder
2 1/2 teaspoons baking powder
1 teaspoon instant espresso powder
1/4 teaspoon kosher salt
1/3 cup (5 1/3 tablespoons) cold unsalted butter, cut into small pieces
6 ounces best-quality bittersweet chocolate, coarsely chopped
1 teaspoon canola oil
1/2 cup best-quality orange marmalade, for serving Instructions: For the clotted cream: Put the clotted cream in a medium bowl and stir in the grated chocolate and orange zest. Cover and refrigerate for at least 30 minutes. For the scones: Preheat the oven to 375 degrees F. Line a baking sheet with parchment. Whisk together the cream, vanilla and egg in a small bowl until smooth. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, espresso powder and salt. Cut the butter into the dry mixture until it resembles coarse meal. Add the wet ingredients and two-thirds (4 ounces) of the chopped chocolate, and gently mix until a dough just comes together. Transfer the dough to a lightly floured work surface and knead a few times until smooth. Shape into an 8-inch square, about 1 1/2-inches thick, and then cut into 9 equal squares. Transfer the scones to the prepared baking sheet, leaving a few inches between. Brush with the remaining 1/4 cup heavy cream. Bake until cracked on top and cooked through, 16 to 20 minutes. Cool on the baking sheet on a rack for 20 minutes. Meanwhile, melt the remaining 2 ounces chopped chocolate in a small bowl in the microwave. Whisk in the oil and let sit at room temperature for 5 minutes. Use a fork or small spoon to drizzle the chocolate mixture over the scones. Let set or eat right away, topped with clotted cream and orange marmalade. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 32150,"Grilled Shrimp Salsa 1 pound jumbo shrimp (21/25 count), peeled and deveined 1 ear corn, husked
1 small jalapeno pepper 2 scallions
1/2 red onion, cut into 4 wedges, root intact
Canola oil
Kosher salt 1 Persian cucumber, finely chopped 1 teaspoon lime zest (1 lime)
1/4 cup lime juice (4 to 5 limes), plus more to taste
1/4 teaspoon smoked paprika
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
1/4 cup fresh cilantro leaves, roughly chopped
1 small avocado, cut into 1/4-inch pieces
Tortilla chips, for serving Instructions: Preheat a grill pan over medium-high heat. Lightly brush the shrimp, corn, jalapeno, scallions and onion wedges with canola oil, sprinkle with salt and place on the grill. Cook the scallions and shrimp until charred and the shrimp are cooked through, about 2 minutes per side. Cook the jalapeno and red onion until charred and softened, 3 to 4 minutes. Cook the corn, rotating every 2 minutes, until charred and the kernels have turned bright yellow, 6 to 8 minutes. Remove the vegetables and shrimp to a baking sheet and let cool. Cut the grilled shrimp into 1/4-inch pieces and place in a medium bowl. Seed and finely chop the jalapeno; add to the bowl. Finely shop the scallions and red onion and cut the kernels from the corn; add all three to the bowl. Stir in the cucumber, lime zest and juice, paprika, coriander and cumin. Refrigerate for 30 minutes to allow the flavors to meld. Before serving, fold in the cilantro and avocado. Serve with tortilla chips.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 32151,"Tea- and Orange-Brined Roasted Turkey 5 oranges 2 cups kosher salt 1 cup bourbon 1 cup sugar 12 plain tea bags 12 black peppercorns 6 whole cloves 5 bay leaves One 14- to 16-pound turkey, not kosher or self-basting, giblets removed 1 medium onion, sliced 1 head garlic, halved crosswise Several sprigs of fresh herbs, like thyme, parsley, rosemary, or sage 8 tablespoons (1 stick) unsalted butter Freshly ground black pepper Instructions: The day before, remove the zest from the oranges in wide strips using a vegetable peeler, applying gentle pressure so that most of the white pith is left behind. Reserve the zest, juice the oranges and strain into a medium saucepan. Add the zest strips, salt, bourbon, sugar, tea bags, peppercorns, cloves, 4 bay leaves and 4 cups (1 quart) of water. Bring to a boil, then turn off the heat and let the mixture sit for 30 minutes. Pour the brine into a plastic container or pot large enough to hold the turkey, add 20 cups (5 quarts) of ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weigh it down with a plate to keep it submerged and refrigerate at least 8 hours and up to 12 hours. The next day, drain, rinse and pat the turkey dry. Put on a large paper-towel-lined cutting board and let sit out at room temperature until it reaches room temperature, about 1 hour. Position a rack in the middle of the oven and preheat the oven to 325 degrees F. Stuff the onion, garlic, herbs and remaining bay leaf inside the cavity. Melt the butter in a medium saucepan and brush half of it all over the bird. Sprinkle the skin with black pepper. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side-up, on a rack in a roasting pan. Tent the turkey with aluminum foil and roast 2 hours. After 2 hours remove foil from turkey and increase oven temperature to 425 degrees F and continue roasting until an instant-read thermometer inserted in the thigh registers 165 degrees F, about 1 hour more. Transfer to a cutting board and let rest 30 minutes. Before serving, remove the vegetables and herbs and discard. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32152,"Grandma Guarnaschelli's Lasagna with Mini Beef Meatballs 1/2 cup extra-virgin olive oil 1 medium yellow onion, finely chopped
5 garlic cloves, minced
Kosher salt
1 teaspoon crushed red pepper flakes
2 teaspoons sugar
1 (28-ounce) can whole peeled San Marzano tomatoes
2 teaspoons dried oregano
1 cup tightly packed fresh basil leaves
12 ounces 90% lean ground beef, preferably chopped sirloin 4 ounces ground veal
Kosher salt
1/2 cup panko bread crumbs, toasted, plus more if needed
3/4 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup finely chopped fresh flat-leaf parsley leaves
1 large egg
3 medium garlic cloves, grated
1/3 cup canola oil
Kosher salt 1 pound dried lasagna sheets, preferably De Cecco brand
1 pound whole-milk mozzarella cheese, thinly sliced
1 pound whole-milk ricotta cheese
3 cups freshly grated Parmigiano-Reggiano cheese
Instructions: Make the sauce: In a medium skillet, heat the olive oil over medium heat. Add the onion and garlic and season with 1 tablespoon salt. Stir in the red pepper flakes and sugar, and cook for about 2 minutes. Then add the tomatoes, with their juices, and the oregano. Cook for a few minutes over high heat, stirring from time to time. Taste for seasoning, add the basil leaves, and remove from the heat. Make the meatballs: Put the beef and veal in a large bowl and spread the meat all over the bottom of the bowl and up the sides a little. (This will help you to distribute the seasonings evenly through the meat.) Sprinkle with 2 teaspoons salt. Then sprinkle the bread crumbs, Parmigiano-Reggiano, and parsley all over the meat and use your hands to mix the ingredients together. In a small bowl, whisk together the egg and garlic. Drizzle the egg mixture over the meat. Mix the meat thoroughly with your hands.
Test a meatball: Form 1 small meatball (about 1 inch in diameter) with your hands. Heat a splash of the canola oil in a small skillet over high heat. When the oil begins to smoke lightly, add the meatball, lower the heat, and cook it over medium heat for 2 to 3 minutes. Taste for seasoning and texture. If it seems too wet, add some more bread crumbs to the mixture in the bowl. If it is too dry, add a splash of water. Adjust the seasoning of the mixture in the bowl as needed. Roll the remaining meat into balls; you should have about 40 very small meatballs.
Cook the meatballs: Heat a large skillet over medium heat and add half of the remaining canola oil. When the oil begins to smoke lightly, remove the pan from the heat and add half of the meatballs in a single layer, spreading them apart somewhat so they have a chance to brown instead of steaming. Return the pan to high heat and brown the meatballs, turning them so they brown all around, until medium-rare, 2 to 3 minutes. Use a slotted spoon or spatula to transfer them to a baking sheet lined with a kitchen towel to drain. Wipe out the skillet and repeat the process with the remaining canola oil and meatballs.
Cook the pasta: Bring 6 quarts water to a rolling boil in a large pot over high heat and season with 1/2 cup salt. The pasta water should taste like seawater. Add the lasagna sheets, stirring with a slotted spoon to make sure they do not clump or stick to the bottom, and cook for 4 minutes. Drain in a colander, rinse under cold water, and drain again. The pasta should still be very firm to the touch. Separate the sheets carefully so they don't stick together.
Preheat the oven to 350 degrees F.
Assemble the lasagna: Spoon a thin layer of the sauce over the bottom of a 9 x 13-inch baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle one-fourth of the mozzarella, ricotta, and Parmigiano-Reggiano over the pasta, and then add another thin layer of sauce. Dot the surface with about one-third of the meatballs, spacing them evenly. Repeat the layering process two more times. Add a final layer of pasta and top it with the remaining sauce and cheese.
Bake the lasagna: Cover the dish tightly with foil and put it in the center of the oven. Bake for 45 minutes. Then raise the oven temperature to 450 degrees F and remove the foil. Bake the lasagna until the top browns slightly, 10 to 15 minutes. Remove the lasagna from the oven and allow it to cool for 15 minutes or so before serving.
","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 32153,"Vegan Coconut Cake 8 ounces silken tofu 1 pound plus 5 ounces sugar 2 cups coconut milk 12 ounces coconut flakes 1 cup canola oil 1 pound plus 4 ounces all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 pound soy margarine 1 pound powdered sugar, sifted 1/4 cup coconut milk Instructions: Preheat the oven to 350 degrees F. Put first 5 ingredients the bowl of a food processor and puree until thick and uniform in texture. Add last 3 ingredients and process until incorporated. Pour batter into 2 (9-inch) parchment lined cake pans that have been coated with non-stick cooking spray. Bake for about 1 hour. For the icing, mix ingredients until incorporated. Spread on cooled cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 32154,"Gina's Collard Greens 5 bundles collard greens 3 cups salted water 3 large smoked ham hocks 1 cup sugar 1/2 cup salt 3 tablespoons crushed red pepper flakes Instructions: Thoroughly wash collard greens, be sure to pull leaves apart and remove any sand. In a medium saucepan, bring 3 cups of salted water to a simmer. Place smoked ham hocks in salted water and cover. Cook ham hocks until slightly tender and remove from pan. In the same saucepan, add collard greens and remaining ingredients. Cover and cook greens for 2 1/2 to 3 hours until water reduces, add more water and additional salt and sugar, to taste. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 32155,"Warm Spinach Salad With Pork Milanese 1/2 pound pork top round or pork shoulder, sliced 1/4 inch thick 1 large egg 1/4 cup all-purpose flour 1 cup breadcrumbs 1 tablespoon grated parmesan cheese Kosher salt and freshly ground pepper 1/4 cup vegetable oil For the salad: 1 tablespoon extra-virgin olive oil 1 pint multicolored cherry tomatoes Kosher salt Pinch of red pepper flakes 8 fresh basil leaves 1 tablespoon fresh lemon juice 10 cups baby spinach (about 6 ounces) Instructions: Prepare the pork: Pound the meat between 2 pieces of plastic wrap with a heavy skillet or mallet until thin. Crack the egg into a shallow bowl and add a touch of cold water; whisk to blend. Put the flour in a separate shallow bowl. Combine the breadcrumbs and parmesan in a third bowl; season with salt and pepper. Dip each slice of pork in the flour, then the egg, then the breadcrumb mixture, turning to coat. Place in a single layer on a baking sheet; set aside. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove from the heat and add the pork slices in a single layer. Return to the heat and cook until golden brown, about 3 minutes. Add the remaining 2 tablespoons vegetable oil and flip the pork; cook 2 to 3 more minutes, or until cooked through. Transfer to paper towels to drain; slice into strips. Make the salad: Wipe out the skillet. Add the olive oil and tomatoes and increase the heat to high. Season with salt, add the red pepper flakes and cook until the tomatoes blister, 1 to 2 minutes; stir in the basil and lemon juice. Place half of the spinach in a medium bowl. Pour the tomatoes and any pan juices over the spinach and toss to wilt slightly; taste for seasoning. Toss with the remaining spinach. Divide among plates and top with the pork. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 32156,"Shiitake Tempura with Truffled Edamame Puree and Shallot Broth 3 ounces chilean sea bass or other fatty white fish 1 egg 1/4 cup heavy cream Salt and black pepper to taste 1/2 pound crab leg meat, picked over 1/4 cup chopped chervil Canola oil 12 large shiitakes, cleaned (a combination of shiitakes and morels are also nice) 2 cups rice flour Soda water 1/2 cup sliced shallots 2 cups chicken stock 1 cup fresh edamames 1 tablespoon truffle oil 1 tablespoon butter 2 tablespoons chopped black truffles Salt and white pepper to taste Instructions: In a food processor, puree fish with the egg and cream. Check for seasoning. In a chilled stainless steel bowl, fold in crab and chervil into the mousse. Place in a pastry bag and stuff each mushroom. Dip each mushroom in tempura batter (recipe to follow) and in a 375 degree fryer, fry until golden brown.; TEMPURA BATTER: In a bowl, whisk in soda into the flour until a pancake batter consistency is achieved. EDAMAME AND TRUFFLE PUREE: Saute shallots until soft. Add chicken stock and bring to boil. Check for seasoning. Add edamames to stock. Simmer for 30 minutes until very soft. Puree in food processor with truffle oil and butter. Fold in truffles and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 32157,"Cucumber Dip 1 cup sour cream or 1-1/2 cups plain yogurt drained overnight through a fine sieve and 2 layers of cheesecloth 1 medium cucumber, peeled, halved, seeded cut into 1-inch pieces 1/2 shallot, crushed 1 tablespoon fresh lemon juice 1 garlic clove, crushed Salt and pepper to taste Carrot and celery sticks Instructions: In a food processor pulse all ingredients until smooth. Refrigerate before serving for at least 1 hour. Serve with carrots and celery sticks.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32158,"Steamed Mussels 1 tablespoon canola oil 2 shallots, finely diced 6 garlic cloves 1 cup white wine 1 pound mussels, cleaned and debearded Instructions: Heat the oil in a Dutch oven over medium heat. Sweat the shallots until translucent and without any color, 1 to 2 minutes, and then add the garlic and cook 1 minute longer. Pour in the wine and bring to a simmer before adding the mussels. Cover tightly with a lid and steam until the mussels open, 3 to 4 minutes. Remove the mussels from the pot to avoid over-cooking, and discard any that do not open. Serve alongside the cooking liquid. ","[Chenin Blanc, Sauvignon Blanc, Grner Veltliner, Albari?o]" 32159,"Cheesy Beef and Potato Hash 2 medium russet potatoes 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 small onion, chopped
1 red bell pepper, chopped
1 clove garlic, minced
8 ounces ground beef (90% lean)
1/2 teaspoon chili powder
1 1/2 cups grated sharp Cheddar
Instructions: Peel the potatoes and cut into small cubes (a little less than 1/2 inch). Put in a bowl and cover with cold water, mixing to rinse off the starch. Drain and rinse in a colander, then transfer to paper towels and pat dry. Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until tender and golden brown on most sides, about 15 minutes. Season with 1/4 teaspoon salt and pepper to taste, then transfer to a plate with a slotted spoon. Preheat the broiler on high. Add the onion, bell pepper and garlic to the skillet and cook, stirring occasionally, until golden brown, about 7 minutes. Add the beef, chili powder and 1/2 teaspoon salt and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Return the potatoes to the skillet and mix to combine. Sprinkle the cheese over the hash. Broil until melted and bubbling, about 1 minute. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 32160,"Baked Ziti Olive oil, for greasing 1 pound ziti
Kosher salt 3 1/2 cups Quick Tomato Sauce, recipe follows 1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced 3/4 cup freshly grated Parmesan 1/2 teaspoon freshly ground black pepper Pinch crushed red pepper 2 tablespoons extra-virgin olive oil 1 pound sweet and/or spicy Italian sausages, casing removed and sausage crumbled 1/4 medium onion, diced (about 3 tablespoons) 3 cloves garlic, chopped One 28-ounce can whole peeled tomatoes in puree, roughly chopped Sprig thyme Sprig basil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Bring a large pot of water to a boil, salt generously and boil the pasta until al dente (tender but still slightly firm). Drain. Toss the cooked pasta with the quick tomato sauce, cubed mozzarella, half the Parmesan, all of the black pepper and crushed red pepper in a large bowl. Transfer the pasta to the prepared baking dish. Cover the top of the pasta with the sliced mozzarella and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately. Heat the oil in a medium saucepan over medium-high heat. Cook the sausage until beginning to brown, about 3 minutes. Add the onion and garlic, stirring, until lightly browned, about 3 minutes more. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes. Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper. Use now or store covered in the refrigerator for up to 3 days or freeze for up to 2 months. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 32161,"Golden Butter Popcorn Cupcakes 1 16-to-18-ounce box golden buttercake mix (plus required ingredients) 1 29-ounce can corn, drained (liquid reserved; corn reserved for another use) 1 4-ounce bar white chocolate, finely chopped 4 cups popcorn 2 cups cold heavy cream 3 tablespoons confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Prepare the cake batter as directed, substituting corn liquid for the water in the mix. Linetwo 12-cup muffin pans with paper liners. Divide the batter between the pans, filling each cup two-thirds of the way. Bake as directed; let cool completely. Meanwhile, put the white chocolate in a microwave-safe bowl and microwave in 15-second intervals, stirring, until smooth. Pour over the popcorn in a large bowl; toss to coat, then refrigerate until set, about10 minutes. Remove about 2 cups of the white chocolate popcorn and crush. Beat the heavy cream and confectioners' sugar in a bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Fold in the crushed popcorn. Frost each cupcake with 3 tablespoons of the popcorn whipped cream. Top with the remaining white chocolate popcorn. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 32162,"How to Cook a Spiral Ham | Sunny\u2019s Easy Holiday Spiral Ham 1/2 cup dark brown sugar 1/4 cup honey
Zest and juice of 1 orange
2 teaspoons pumpkin pie spice
6 to 8 scrapes of fresh nutmeg, using a rasp One 6- to 7-pound bone-in half spiral ham 10 to 12 sprigs fresh thyme Kosher salt and freshly ground black pepper Instructions: Heat the oven to 325 degrees F.
In a bowl, mix together the brown sugar, honey, orange zest, 1/4 cup orange juice, pumpkin pie spice, and nutmeg. Season with salt.
Roll out enough aluminum foil to surround the ham and place the ham in the center of the foil. Peel back the layers of the ham and place a sprig of thyme between every other layer of the spirals. Pour half of the glaze over the ham allowing it to sink into the slices. Tightly wrap the ham in the foil and place on a rack in a roasting pan. Fill the pan with an inch of water and roast in the oven until the internal temperature reaches 140 degrees F, about 20 minutes per pound.
Pour the remaining half of the glaze in a small saucepot on medium heat and bring to a simmer. Whisk until small bubbles appear all over, then turn off the heat. The glaze will thicken as it rests.
Raise the oven temperature to 400 degrees F.
Remove the ham from the oven. Using caution and tongs to help, peel back the aluminum foil from the top, leaving the aluminum foil on the sides and underneath the ham to catch the glaze and juices. Slather the remaining glaze all over the top of the ham and place back in the oven uncovered for 15 more minutes. Remove and let rest before slicing. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 32163,"Spaghetti Squash With Sausage 1 small spaghetti squash (about 2 pounds) 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 8 links hot Italian sausage (pork, chicken or turkey; 1 1/2 pounds) 1 red bell pepper, thinly sliced 1 medium onion, halved and thinly sliced 1 clove garlic, chopped 1/4 cup chopped fresh parsley Freshly grated parmesan cheese, for topping Instructions: Halve the squash lengthwise and scoop out the seeds. Put the squash, cut-side up, in a large microwave-safe bowl and drizzle with 1 tablespoon olive oil and 1 tablespoon water. Season with salt and pepper. Cover tightly with plastic wrap and microwave until tender, about 20 minutes. Scoop out the flesh into a colander (use a towel to hold the squash) and shred with 2 forks. Meanwhile, heat a grill pan over medium heat. Grill the sausages, turning, until cooked through, about 20 minutes. Heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the bell pepper, onion and 1 teaspoon salt and cook until softened, about 5 minutes. Add the garlic and cook until the vegetables begin to brown, about 4 more minutes. Toss in the squash and parsley and season with salt and pepper. Serve with the sausages and sprinkle with parmesan. ","[Barolo, Barbaresco, Chianti, Rioja]" 32164,"Tomatillo, Poblano and Heirloom Bean Chowder 2 tablespoons olive oil 1 pound halved and sliced lengthwise yellow onions 3 medium stemmed and seeded fresh poblano chiles, sliced into thin strips 1 tablespoon finely slivered garlic 2 cups husked and halved fresh tomatillos 1/2 teaspoon each whole fennel, cumin and coriander seeds 2 teaspoons dried oregano (Mexican preferably) 1/4 teaspoon ground cinnamon 1 1/2 cups diced and seeded tomatoes (with juices if using canned) 7 cups rich clear chicken or vegetable stock 1 cup white wine, such as Riesling or Gewurtztraminer 2 cups cooked favorite heirloom beans Salt and freshly ground black pepper, to taste 3 tablespoons roughly chopped cilantro leaves Avocado slices 2 tablespoons fresh lime juice Instructions: In a saucepan, heat the olive oil. Add the onions, poblanos, and garlic. Saute until soft but not brown, about 5 minutes. Add the tomatillos, fennel, cumin, coriander, oregano, cinnamon, tomatoes, stock, and wine. Simmer gently for 10 to 15 minutes. Add the beans. Simmer to heat through. Correct seasoning with salt and pepper. To serve, ladle into warm soup bowls. Garnish with chopped cilantro, fanned avocado slices and lime juice just before serving. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Vermentino]" 32165,"Tahdig-e Baal 1/4 teaspoon ground saffron 8 split chicken wings (about 14 ounces) 3 tablespoons fresh lemon juice (from 1 lemon) 1 onion, sliced Kosher salt and freshly ground black pepper 1 1/2 cups basmati rice 1/4 cup vegetable oil 2 tablespoons unsalted butter 1/8 teaspoon ground turmeric Instructions: Sprinkle the saffron over 3 ice cubes in a small bowl and leave it at room temperature to melt, about 15 minutes. This will be your bloomed saffron. Place the chicken wings in a large bowl and add the bloomed saffron with the lemon juice, onion, 1 teaspoon salt and 1/4 teaspoon pepper. Mix and make sure all the wings are coated with the saffron mixture. Marinate the chicken wings for at least 1 hour and up to 4 hours in the refrigerator. Fill a 2-quart nonstick saucepan with water (about 7 cups) and bring it to a boil over medium-high heat. Rinse the rice a few times to get rid of the excess starch. Add 1 tablespoon of salt and the rice to the boiling water. Return to a boil and par-cook for 6 minutes, just until the rice is tender on the outside but still firm in the middle (test by pinching a single grain). Drain the rice in a colander and rinse with cold water to get rid of the excess salt. Heat 2 tablespoons of the vegetable oil in a medium nonstick skillet over medium heat until shimmering. Remove the wings from the marinade, discarding the onion, and add to the skillet. Sear the wings until golden brown, about 3 minutes on each side, and set them aside. Dry the nonstick saucepan and place it over medium heat. Add the remaining 2 tablespoons vegetable oil and the butter to the saucepan and heat until shimmering, then add the turmeric and arrange the wings skin-side down in the saucepan in a single layer. Spoon the rice over the wings and press it down using a spoon or spatula. Using the end of a wooden spoon, poke 5 holes in the rice to allow steam to escape and promote the formation of the crust. Wrap the lid in a clean kitchen towel and place it on the saucepan. Reduce the heat to medium-low. Cook until the rice is tender and the wings are crispy and cooked through, about 25 minutes. Remove the lid, place a plate on the saucepan and carefully flip it over, crispy side up. You can also scoop out the rice and then place the wings on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 32166,"Dutch Baby with Berry Compote 1/2 pint raspberries 1/2 pint blueberries 1/2 cup sugar 1 cinnamon stick Zest and juice of 1/2 lemon 6 to 7 strawberries, sliced 2 tablespoons sugar 1/2 teaspoon orange zest 1/2 cup all-purpose flour 1/2 cup milk 3 tablespoons unsalted butter, melted, plus 1 tablespoon cold for the pans 2 tablespoons sugar 1 teaspoon vanilla extract 3 large eggs Pinch salt Whipped cream, for serving 1 tablespoon fresh mint leaves, sliced into thin ribbons, for serving 1 tablespoon shaved bittersweet chocolate, for serving Instructions: For the berry compote: Combine the raspberries, blueberries, sugar, cinnamon stick, lemon zest and juice and a splash of water to a small pot. Turn the heat to medium and bring to a boil. Reduce to a simmer and cook until the mixture has thickened and the berries have burst, about 7 minutes. Remove the cinnamon stick and keep the compote warm. For the strawberry topping: Meanwhile, toss together the strawberries, sugar and orange zest in a small bowl. Allow the berries to sit and release their juices and for the sugar to dissolve. For the Dutch babies: Preheat the oven to 425 degrees F. Place 2 cast-iron pans in the oven while preheating, about 20 minutes. Add the flour, milk, melted butter, sugar, vanilla, eggs and salt to a large bowl. Whisk to combine; the batter should be smooth but small lumps are OK. Remove the pans from the oven. Divide the remaining cold butter between the pans and let it melt to coat. Add half the batter (about 1/2 cup) to each pan and place immediately in the oven. Cook until golden brown on the sides and puffed, 10 to 12 minutes. Serve the Dutch babies right out of the cast-iron pans topped with compote, strawberries, whipped cream, mint and chocolate shavings. YUM! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 32167,"Polpette Di Peppe 3 ounces Italian bread, crust removed 1 cup milk 1 pound ground beef 1 pound ground pork 1/2 cup raisins 1/2 cup pine nuts Bunch fresh Italian parsley, finely chopped 4 fresh basil leaves, finely chopped 1 cup freshly grated Parmigiano Reggiano cheese Salt and freshly ground black pepper 2 eggs, lightly beaten 1/2 cup extra-virgin olive oil 1 small onion, chopped 1 cup red wine 4 cups tomato puree Instructions: Soak the bread in the milk for a few minutes, and remove excess milk by squeezing the bread with your hands. Break up the bread into small pieces and add to a mixing bowl with the ground pork, ground beef, raisins, pine nuts, parsley, basil, Parmigiano cheese, and salt and pepper. Add the eggs, and mix until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls. In a large pot, heat the extra-virgin olive oil and cook the onion until translucent. Add the wine, and tomato puree, and bring it to a boil. Add the uncooked meatballs to the pot and let cook on medium heat until cooked through, about 30 minutes. ","[Barolo, Barbaresco, Chianti Classico, Dolcetto]" 32168,"Miami Spiced Bouillabaisse 2 tablespoons olive oil 1 red onion, chopped 1 yellow pepper, chopped 1 red pepper, chopped 1/4 teaspoon Aji Amarillo 1/4 teaspoon seeded and minced habanero pepper 3 cloves minced garlic 1/4 fennel, chopped Large pinch saffron 1/4 cup dry sherry 4 cups clam juice or lobster stock 1/4 cup heavy cream Olive oil 4 dry scallops 8 clams 4 head on shrimp, cleaned and deveined 4 (U-10) shrimp, cleaned and deveined 8 ounces fresh snapper, cut in small pieces 8 mussels 8 razor clams, if available 8 Taylor bay scallops, in the shell, if available 4 teaspoons chopped cilantro leaves Freshly squeezed lime juice, to taste Salt and pepper Instructions: For the broth: Heat olive oil in a saucepan over medium heat. Add onion, peppers, Aji, habanero, garlic, fennel, and saffron and saute, stirring constantly, until just soft. Deglaze with sherry, and reduce by 1/2. Add the lobster stock and reduce half way down. Add the cream. Allow to come to a boil and remove from the heat. Allow to cool, puree in a blender. For the seafood: In a large deep saute pan with large surface area, heat olive oil. On medium heat, add scallops, clams, head on shrimp and cook for 1 minute. Add shrimp, snapper, mussels, razors, and bay scallops. Add broth and cook seafood until shrimp is tender and clams are open. Finish with cilantro and lime juice and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 32169,"Pear and Provolone Calzones 2 1/2 cups bread flour 1 package active dry yeast 1 teaspoon salt 2 teaspoons finely granulated sugar 2 tablespoons olive oil 1/2 cup candied walnuts 4 tablespoons crumbled Gorgonzola 2 tablespoons white truffle oil 1 garlic clove, finely chopped 1/2 teaspoon salt 1/2 teaspoon sugar 2 pears, thinly sliced 4 ounces Provolone cheese, thinly sliced 2 tablespoons olive oil 1 teaspoon garlic salt Instructions: Preheat the convection oven to 375 degrees F. Combine all of the dough ingredients in a large bowl, then cover the bowl with a dishtowel and set aside to rest for about 30 minutes. Combine the walnuts, Gorgonzola, truffle oil, garlic, salt, and sugar in a small bowl. Roll the dough out on a lightly floured surface and cut it into 6 equal squares. Put equal slices of pears and provolone cheese on 1 half of each piece of dough. Top with 2 tablespoons of the walnut mixture. Fold the dough square in half to make a triangle and close the edges by pressing down with your fingers or a fork. Brush each calzone with olive oil and sprinkle with garlic salt. Put the calzones on a lightly greased cookie sheet. Bake until lightly browned, about 17 minutes. Remove the calzones from the oven and put them on serving plates. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 32170,"Knocks and Beans Supreme 6 knockwurst sausages, sliced into thirds (about 2-inch pieces) 8 slices lean, good quality smoky bacon (recommended: Oscar's Smokehouse) Extra-virgin olive oil, for drizzling 2 (16 to 18-ounce) cans good quality baked beans (recommended: Bush's Grilling Baked Beans) 2 large cloves garlic, finely chopped 1 large shallot, finely chopped Coarse black pepper 1/4 cup Worcestershire sauce or steak sauce (recommended: Lea and Perrin's thick Worcestershire Sauce) 2 red cl peppers Small bunch thin scallions, whites and greens thinly sliced on an angle Couple small sprigs fresh thyme and/or fresh marjoram, leaves picked and finely chopped 1 can brown bread or brown bread with raisins Softened butter Instructions: Simmer sausages in shallow boiling water to heat through, drain and wipe out, return to stove. While the sausages simmer, slice the bacon into 1/2-inch wide batons. Add a drizzle of olive oil to the pan and heat over medium-high heat. Thick cut the knocks on an angle and add them to the skillet and sear at the edges, remove the sausages and add the bacon and render until almost crisp but not-quite. Remove the bacon from the skillet to paper towel to cool but reserve the drippings. In a casserole dish, stir together the beans, garlic, and shallots and season with lots of coarse black pepper. Smooth out in the dish and wipe down the sides of the dish. Nestle the chunks of knocks into the beans, arranging them all around the casserole and allowing them to peek up and out a bit. Dot the beans with thick Worcestershire sauce. Scatter the chiles and scallions and herbs over top of the casserole. Scatter the bacon over top and using a pastry brush, dot with some of the drippings. Cover and store for a make-ahead meal. Preheat the oven to 375 degrees F. Bake the casserole in a hot oven on a baking sheet liner until the top surface is crispy in spots and bubbly all over. Slice the brown bread into 1-inch thick slices. On a heated griddle, melt 2 tablespoons butter and toast brown bread until slightly browned and crispy, flip the bread , and repeat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 32171,"Stir-Fried Chinese Greens with Ginger, Oyster and Soy Sauce 11-14 ounces mixed Chinese greens -- bok choy, Chinese broccoli (gai larn), baby spinach 3 tablespoons walnut oil 1 tablespoon sesame oil 1/2 tablespoon thinly sliced ginger 4 scallions, finely shredded 2 tablespoons oyster sauce 1 tablespoon soy sauce 2 pinches of sugar juice of 1 lime salt and freshly ground black pepper Instructions: Remove any blemished outside stalks from the greens. Put the spinach to one side so that you can add it to the wok or pan at the last minute, as it cooks very quickly. Prepare the rest of the Chinese greens; i normally cut the Chinese broccoli into strips and the bok choy into quarters. Plunge the greens into boiling water for about 1 1/2 minutes until just tender, and drain well. Put the oil and the ginger into a very large, hot wok or other suitable pan and cook for about 30 seconds. Add the scallions and the rest of the ingredients apart from the seasoning. Stir, then add the spinach and toss so that everything is coated in sauce. The vegetables will sizzle and stir-fry. The oyster and soy sauce will reduce, just coating the greens. At this point season to taste. Stir-fry for a further minute and serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Riesling]" 32172,"Beer-Braised Bratwurst 1 onion, sliced 1 clove garlic, smashed 1 bay leaf Kosher salt and freshly ground pepper 1 tablespoon unsalted butter, cut into pieces 4 links fully cooked bratwurst (about 1 pound) 1/4 cup lager Sub rolls, sauerkraut and mustard, for serving Instructions: Preheat a grill to medium high. Tear off a 20-inch-long piece of heavy-duty foil. Put the onion, garlic and bay leaf on the foil, piling them on one side; season with 1/4 teaspoon salt and a few grinds of pepper. Dot with the butter and place the bratwurst on top. Fold the foil over the onions and bratwurst, then fold in the edges on two sides to seal, leaving one side open. Carefully pour the beer into the open side, then fold in the edge to seal. Place the foil packet on the grill onion-side down; cook 10 minutes, then carefully flip and continue grilling until the onion is softened and the bratwurst is warmed through, 10 more minutes. Meanwhile, grill the rolls until toasted. Carefully open the packet. Remove the bratwurst and grill, turning, until lightly charred all over, 3 to 5 minutes. Return to the packet to toss with the onion. Serve with the rolls, sauerkraut and mustard. ","[Lager, Helles, Hefeweizen, Riesling]" 32173,"Bobby's Rub for Fish 3 tablespoons ancho cl powder 1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon light brown sugar
1/2 teaspoon ground black pepper
Instructions: Combine the ancho, cinnamon, cumin, salt, brown sugar and black pepper in a bowl. Mix to blend. Transfer to an airtight container and store in a cool, dark place for up to 6 months. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 32174,"Tomato Mozzarella Pan Bagnat 3 tablespoons minced shallots (2 shallots) 2 teaspoons minced garlic (2 cloves)
1 1/2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
6 anchovy fillets, drained and minced (optional)
2 tablespoons drained capers
1/4 cup Kalamata olives, pitted and chopped
2 medium ripe tomatoes
4 individual ciabatta rolls, cut in half horizontally
6 to 8 ounces lightly salted fresh mozzarella, thinly sliced
1/2 cup julienned fresh basil leaves
Instructions: For the vinaigrette, whisk the shallots, garlic, red wine vinegar, balsamic vinegar, mustard, 2 teaspoons salt, and 1 teaspoon pepper together in a small bowl. Slowly whisk in the olive oil, stir in the anchovies (if using), capers, and olives, and set aside. Core the tomatoes and slice them 1/3 inch thick. Place the bottom halves of the ciabattas, cut side up, on a sheet pan. Place a layer of tomato on each bread, spoon on 2/3 of the vinaigrette, add a layer of mozzarella, and sprinkle with the basil leaves. Spoon the remaining vinaigrette on the cut sides of the ciabatta tops and place them, cut side down, on the sandwiches. Place a second sheet pan on the sandwiches and put weights on top, such as cans of tomatoes. Allow the sandwiches to sit at room temperature for an hour for the flavors to blend. Heat an electric panini press and toast the sandwiches for 5 to 10 minutes, until the bread is toasted and the mozzarella starts to melt. Cut each sandwich in half and serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 32175,"Pot Roast Tacos One 4-pound center-cut boneless chuck roast Kosher salt 1/2 cup extra-virgin olive oil
1 large onion, trimmed, peeled and thinly sliced
7 whole cloves garlic, peeled
1 tablespoon ancho cl powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
One 28-ounce can crushed tomatoes, preferably San Marzano
9 bay leaves 1 small bunch fresh cilantro, plus leaves for garnish
Twenty-four 6-inch corn tortillas, toasted
4 cups guacamole
2 cups Simple Salsa, recipe follows 1 cup thinly sliced radishes
1 cup cotija cheese, crumbled
One 28-ounce can whole tomatoes (preferably San Marzano), drained, juice reserved 1 clove garlic, roughly chopped
1 small red onion, peeled and roughly chopped
1 serrano pepper
2 limes, juiced
1/2 cup chopped fresh cilantro leaves
Kosher salt and freshly cracked black pepper
Extra-virgin olive oil, for drizzling
Instructions: Preheat the oven to 325 degrees F. Sprinkle the chuck roast on all sides with a fair amount of salt. In a large Dutch oven or other heavy pot with a tight-fitting cover, heat the oil over medium-high heat. Add the roast and brown it on all sides, taking the time to get a nice crust on the outside. Remove the roast and set aside. Add the onions and garlic cloves to the pot and cook until lightly browned, 3 to 4 minutes. Stir in the ancho powder, cumin and cayenne. Add the crushed tomatoes and the bay leaves, and stir. Return the roast to the pot and add the cilantro. Bring to a boil, then reduce the heat to a simmer. Cover with lid, place in the oven, and cook until the meat is fork tender, about 3 hours. Carefully transfer the meat to a cutting board and shred with a knife. Pour the liquid into a blender and puree. Return the shredded meat to the pot, add the pureed liquid, and stir to combine. Add salt and pepper to taste. To assemble: Lay some shredded beef on a tortilla, and top with guacamole and salsa. Garnish with cilantro leaves, sliced radishes and cotija cheese. Pulse the tomatoes, garlic, red onions, serrano, lime juice, cilantro and some salt and pepper in a food processor. The mixture should be chunky. Add some reserved tomato juice if the salsa is too thick. Drizzle the salsa with olive oil, then cover with plastic wrap and set aside for 30 minutes to allow the flavors to marry. ","[Chardonnay, Pinot Noir, Tempranillo, Garnacha]" 32176,"Turkey Breast with Oyster Stuffing 1/2 pound bacon cut into 1/2-inch pieces 2 cups onion, finely diced (about 2 to 3 large onions) 1 1/2 cups celery diced (about 6 stalks) 1-ounce dried sage 12 cups day old bread, broken up (about 1 loaf) 2/3 cup chopped fresh parsley leaves 1 1/4 cups clarified butter 18 medium shucked oysters Salt Freshly ground black pepper 2 1/2 to 3 pounds boneless turkey breast, skin on Turkey neck and giblets to make 1 cup turkey giblet stock 1 cup dry white wine 1/3 cup all-purpose flour Instructions: In a large skillet, cook bacon over low heat until crisp. Remove bacon and set aside to drain. Add onion, celery, and sage to the bacon fat rendered in the skillet, and cook until onions are translucent and celery is soft, about 3 to 5 minutes. Add sage and broken-up bread to the skillet. Stir in parsley, butter, oysters, salt, and pepper. Lightly toss stuffing, but mix well, and let cool. Preheat an oven to 400 degrees F. Butterfly the turkey breast with smooth side down and stuff, folding edges over to hold stuffing. (You may want to secure with skewers or cotton kitchen twine.) Season turkey breast with salt and pepper and place into the oven to roast until it reaches an internal temperature of about 160 degrees F on an instant-read thermometer, about 1 1/2 to 2 hours. While turkey is in oven, place the turkey neck and giblets in a medium saucepan with 4 cups water and cook until you have about 1 cup of giblet stock. Reserve the neck and giblets, removing meat from neck when cool enough to handle and chopping giblets. When turkey is done, remove breast to a platter to let rest for 20 minutes before slicing. Skim most of the fat from the pan juices, reserving 1/3 cup of the fat. Add the wine to the remaining pan juices and cook over medium high heat until reduced by half. In a separate saucepan, heat reserved 1/3 cup of fat and whisk in flour over moderately low heat for a few minutes to make a roux. Add stock and wine reduction, continuing to cook until gravy simmers. Add reserved cooked and chopped giblets and neck meat. Slice turkey to reveal stuffed interior and arrange on plate. Serve with gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32177,"East Meets Portugal 'Alentejana' -- Pork and Clams East Meets West Style 15 littleneck clams (plus a few extra in case some don't open) 1 tablespoon salt 1/4 cup corn meal 1 1/2 tablespoons garlic 1 tablespoon minced ginger 1/2 cup green zucchini, 1/4-inch dice 1/2 cup yellow zucchini, 1/4-inch dice 2 pounds pork brisket, 1/2-inch dice 2 tablespoons paprika 1/2 cup medium diced onions 2 tablespoons Chinese black beans, rinsed, drained and chopped 1/2 cup shaoxing wine 1 cup white wine 4 cups chicken stock 2 lemons, juiced 2 tablespoons butter 1 1/2 cups Idaho potatoes, 1/4-inch dice (square off the potato, no peeling necessary) 1/4 cup chopped cilantro leaves 2 cups curry oil, to fry 2 pounds pork tenderloin, cut into 8-ounce portions Canola oil, to cook Salt and black pepper, to taste 1/2 cup curry powder Water, to make runny paste Pinch salt 2 cups canola oil Instructions: Place the clams, salt and cornmeal in a bowl and completely cover with cold water. Let them soak and purge for 1 hour. Drain, rinse and set aside. In a hot saute pan, coat lightly with oil and saute half of the garlic and ginger. Add the zucchinis and caramelize, about 3 minutes. Remove from pan and add drained clams.
Deglaze with half of the wine and shaoxing and cover. Add a little water if needed if clams do not fully open. Once clams are open, set aside. (discard any that do not open). Keep liquid. Wipe pan out and coat with oil on high heat. Season the pork brisket with salt and paprika and brown on all sides. Add onions and caramelize. Add black beans.
Deglaze with remaining shaoxing and wine and reduce by 50 percent. Add chicken stock and half of the reserved clam juice. Check for seasoning and add more clam juice if necessary. Bring to a simmer and reduce by 60 percent. Check again for seasoning and add zucchinis and clams. Add lemon juice and whisk in butter. Check one more time for flavor. While the sauce is reducing, season the pork tenderloin with salt and pepper and sear in a hot, oiled pan. Brown well on all sides and finish in a 375 degree oven until medium, about 10 minutes.
For the potatoes, heat the curry oil to 375 degrees and first blanch the potatoes until lightly brown. This can and should be done in advance. Right before serving, fry again, this time until golden brown, drain well, season with salt, and toss with cilantro. (frying it twice produces a very crisp product). PLATING Using an o-ring in the center of the plate, fill with the pork sauce. Top with fried potatoes. Cut each pork tenderloin into 3 equal pieces and surround ring. Pull ring off and serve. Make a paste with curry powder, water salt and slowly add oil. Let stand for 1 hour to settle. Use top, yellow oil for garnish or frying. ","[Rioja, Pinot Noir, Barbera, Tempranillo]" 32178,"Beef and Shiitake Stew on Garlic Mashers 2 pounds hanger or skirt steak cut into 2 by 2-inch pieces 2 diced red onions 2 diced carrots 2 diced stalks of celery 1 tablespoon fermented black beans 1 tablespoon minced ginger 2 heads of garlic, cloved 1 pound quartered shiitake mushrooms, stems removed 1/2 cup shaoshing wine 1/3 cup dark soy sauce Salt and black pepper to taste Canoga oil to cook 6 large russet potatoes, peeled and quartered 2 tablespoons minced garlic 1 1/2 cups heavy cream 2 to 4 ounces of butter Salt and pepper to taste Instructions: In a large stockpot, brown the seasoned meat on all sides. Set meat aside and wipe out stockpot. In the same pot: saute onions, carrots, celery, beans, ginger and garlic. Add mushrooms and season with salt and pepper. Deglaze with shaoshing and reduce by 50 percent. Add soy sauce and check again for seasoning. Return meat to pot, and add water to cover. Cook for 2 to 2 1/2 hours until meat is tender. In a large pasta bowl, place a mound of mashers and cover with copious quantities of the stew, sauce and all. Enjoy. GARLIC MASHED POTATOES In a saucepot, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a pairing knife. In another saucepan, caramelize garlic, then add the cream. Reduce cream by 30 percent. In a large stainless steel bowl, add hot potatoes and garlic cream. Hand mash together. Add salt and pepper and check for seasoning. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 32179,"Red and Blue Velvet Cake Nonstick cooking spray 2 1/2 cups sifted all-purpose flour (x2) 1 teaspoon unsweetened cocoa powder (x2) 1/2 teaspoon fine salt (x2) 1 cup buttermilk (x2) 1 tablespoon vanilla extract (x2) 1 1/2 cups sugar (x2) 1/2 cup vegetable shortening (x2) 2 large eggs (x2) 1 teaspoon baking soda (x2) 1 teaspoon white vinegar (x2) 2 ounces red food coloring, plus 2 ounces blue food coloring
Boiled Icing, recipe follows 3/4 cup milk 1/4 cup all-purpose flour
1 cup sugar
1 stick (8 tablespoons) unsalted butter
1/2 cup vegetable shortening
1 teaspoon vanilla extract 1/8 teaspoon fine salt
Instructions: Preheat the oven to 350 degrees F. Spray four 9-inch cake pans with nonstick cooking spray. This cake batter will be made in two batches. You will color the first batch red and the second batch blue. To make the first batter, sift the flour three times, then measure 2 1/2 cups. Combine the sifted flour with the cocoa and salt in a bowl. Set aside.
In another bowl, stir together the buttermilk and vanilla. Using a stand mixer fitted with the paddle attachment, cream the sugar, shortening and eggs. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk mixture, beginning and ending with the flour mixture.
In a small bowl, stir together the baking soda, vinegar and red food coloring. Feast your eyes on the colorful chemical reaction! Fold the food coloring mixture into the cake batter. Pour the batter into two of the prepared cake pans. Make the second batter in the same manner, using the blue food coloring. Pour the blue batter into the remaining two prepared pans. Bake all four pans until a toothpick comes out clean, 15 to 20 minutes. Let the cakes cool in the pans on wire racks for 10 minutes. Remove the cakes from the pans and let cool completely wire racks. Using a serrated knife, level the top of each cake layer. Place one layer on a serving plate; spread Boiled Icing over the top. Continue stacking and icing until you have used all of the layers. Cover the outside of the cake with Boiled Icing. Cook the milk and flour in a saucepan over medium-high heat until it reaches the pudding stage (the consistency of glue), no longer than 10 minutes. Remove from the heat and let cool to lukewarm. Strain to remove any clumps of flour. Using a stand mixer fitted with the paddle attachment, cream the sugar, butter, shortening, vanilla and salt on medium speed until nice and fluffy. One teaspoon at a time, add the pudding mixture. Beat on high speed for 2 to 3 minutes. Voila! Old-fashioned boiled icing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32180,"Gazpacho Soup in Cucumber \Shooter
2 English cucumbers, peeled (1 whole and 1 finely diced) 3 tomatoes, seeded and finely diced 1 red onion, finely diced 1 green bell pepper, finely diced 1 red bell pepper, finely diced 1 clove garlic, minced, or more to taste 4 cups tomato juice (recommended: V8) 2 tablespoons fresh lemon juice 2 tablespoons chopped chives Instructions: Cut the whole peeled cucumber into 1 1/2 to 2-inch in long pieces. Stand them upright and trim the bottom so they are level and won't fall over. Using a spoon or a melon baller, remove the inside seeds and pulp 2/3 of the way into the cucumber, forming a \shooter\ glass. Put in a bowl and refrigerate until ready to use. In a large bowl combine all the remaining ingredients, cover and refrigerate for at least 4 hours. This will give the soup time to meld all the flavors together and let the juices from the vegetables mix. When ready to serve, spoon the soup into the cucumber shooter glasses and serve. Let your guests enjoy the soup, then eat the \so called shooter glass. A great refreshing chilled soup. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 32181,"Sauteed Kale Extra-virgin olive oil 3 cloves garlic, smashed Pinch crushed red pepper 1 bunch baby kale, stems removed, cut into 1/2-inch lengths 1 bunch black kale, stems removed, cut into 1/2-inch lengths Kosher salt 1/4 cup chicken stock 1 tablespoon sherry vinegar Instructions: Coat a large saute pan with olive oil and add the garlic cloves and crushed red pepper. Bring the pan to a medium heat and cook the garlic until it gets golden and very aromatic. Remove the garlic and discard. Add the 2 types of kale and stir to coat with the oil. Season with salt and add the chicken stock. Cover and cook for 2 to 3 minutes. Uncover and stir to be sure that the kale is cooked evenly. Let the liquid evaporate. Sprinkle with sherry vinegar. Taste to make sure that the kale is seasoned perfectly. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 32182,"Roasted Asparagus with Feta Cheese 4 bunches medium asparagus, ends trimmed 4 tablespoons olive oil Kosher salt and freshly ground black pepper 2 tablespoon Dijon mustard 4 tablespoons champagne vinegar 1/2 cup olive oil 1 cup crumbled feta Instructions: Preheat the oven to 425 degrees F. Divide and toss the asparagus with the olive oil, salt, and pepper, and arrange in a single layer on 2 to 3 separate large rimmed baking sheets. Place in the oven and roast until the spears are tender and the tips are turning golden and slightly charred, 10 to 12 minutes. Prepare the vinaigrette while the asparagus is roasting. To a bowl, add the Dijon mustard, vinegar, salt, and pepper. Whisk in the olive oil to emulsify. Taste for seasoning and adjust, if necessary. Remove the asparagus from the oven and place on a serving platter. Drizzle with the vinaigrette and sprinkle with the feta cheese. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 32183,"White Gazpacho and Lobster Brochette 1 1/2 cups sliced almonds 1 3/4 cups water 1 1/2 cups bread crumbs (white bread) 3 ounces verjus (white) 3/4 cup white seedless grapes 2 1/2 ounces cucumber juice 1 teaspoon sherry vinegar Dash almond extract 2 tablespoons extra-virgin olive oil 4 (1 1/2 pound) lobsters 1 teaspoon olive oil 1/2 teaspoon grated lemon zest Dash cayenne pepper Salt and freshly ground black pepper to taste 3 tablespoons chopped chives Instructions: For the gazpacho: Grind the almonds in blender or food processor using a portion of the pre-measured water to help puree the almonds. You will need to repeat this several times until the mixture is milky in appearance, pureeing for approximately 3 minutes. Combine the remaining ingredients with the pureed almonds. Process this in a blender or food processor in batches until smooth. Strain thoroughly and chill for at least 1 hour. For the lobster: Blanch the lobsters in a pot of boiling water for 2 to 3 minutes. Remove the lobsters from water and let cool. Preheat a grill pan on medium heat for 10 minutes. Remove the tails from the lobsters and crack the shells to remove the meat. Cut the tail meat into 1/2-inch pieces and put 3 pieces each onto 8 (5-inch) skewers. Coat the lobster with olive oil and season with lemon zest, cayenne, salt, and pepper. Grill the skewers for 2 to 3 minutes until the lobster is firm. Place the skewers in small glasses and pour the soup over the lobster. Sprinkle with chopped chives and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 32184,"Maple Walnut and Fig Bread 1 3/4 cups (10 1/2 ounces) dried figs, diced 1/2 cup (4 ounces) warm water (85 degrees to 90 degrees F) 2 2/3 cups (12 ounces) unbleached all-purpose flour 1 2/3 cups (6 1/2 ounces) cake flour 1 3/4 cups (5 1/4 ounces) old-fashioned rolled oats 2 tablespoons baking powder 1/2 teaspoon kosher salt 1 1/3 cups (11 ounces) maple syrup 1 1/3 cups (11 ounces) milk 4 large eggs, lightly beaten 2 large egg yolks 3/4 cup (6 ounces) canola oil 2 cups (8 ounces) walnut pieces, toasted Additional maple syrup for glazing Instructions: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Put the diced figs in a medium bowl and add the warm water. Let soak until softened. Whisk the unbleached flour, cake flour, oats, baking powder, and salt together in a large bowl. Set aside. Put the maple syrup, milk, eggs, egg yolks, and canola oil in a medium bowl and stir with the whisk to combine. Add the mixture to the dry ingredients, stirring with a spoon just until all the flour is moistened. This should be a wet batter, because the oats absorb a lot of the liquid during baking. Fold the walnuts and figs into the batter (the figs do not need to be drained). Divide the batter evenly between two oiled 9- by 5-inch loaf pans. Bake for about 1 hour, until a toothpick inserted in the center comes out clean. (If your oven bakes unevenly, rotate the pans from left to right and front to back about halfway through the baking time.) Remove the pans from the oven and use a pastry brush to glaze the tops of the loaves with maple syrup. Set them on a rack to cool for about 10 minutes. Turn the loaves out of the pans and set them on the rack to cool completely before serving. Wrap any leftovers tightly in plastic wrap and store at room temperature. They may also be frozen, wrapped first in aluminum foil and then in plastic wrap or a heavy-duty freezer bag. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32185,"Fresh Raspberry Gratins 8 extra-large egg yolks 2/3 cup superfine or caster sugar 1 cup sweet Marsala wine 1/4 teaspoon pure vanilla extract 6 half-pints fresh raspberries Granulated sugar Instructions: Preheat the broiler for at least 15 minutes, with the rack about 5 inches away from the heat. To make the sabayon, whisk together the egg yolks and sugar in a heat-proof bowl set over a pan of simmering (not boiling) water until thick and creamy, about 4 to 5 minutes. Whisk almost constantly, scraping the egg mixture from the bottom of the bowl. Slowly whisk in the Marsala wine and continue whisking over the simmering water for about 5 more minutes, until the mixture is thick and smooth, like a soft whipped cream. It should register about 150 degrees F on an instant-read thermometer. Whisk in the vanilla, remove from the heat, and set aside. Place one snug layer of raspberries in 6 (6 to 7-inch) shallow gratin dishes. (Each of my dishes holds about one half-pint of raspberries.) Spoon enough sabayon over the raspberries to cover them. Sprinkle each one lightly with granulated sugar. Arrange the dishes on 2 sheet pans and place themone pan at a timeunder the broiler for 2 to 3 minutes, or until the tops of the gratins are lightly browned. Watch them carefully; they burn really quickly! Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 32186,"Grilled Marinated Duck Breast with Fresh Plum Chutney Leek and Garlic Fondue with Hoisin Lime Oil 4 (7-ounce) duck breasts 1 cup hoisin sauce 2 tablespoons sambal 2 tablespoons minced garlic 2 tablespoons minced ginger 1/4 cup chopped cilantro 1/2 cup shaoxing (Chinese rice wine) or red wine 1/4 cup chopped scallions Salt and black pepper to taste 4 scallion ends to make brushes 1 package Chinese pancakes (If pancakes are frozen, they can be microwaved before streaming.) Leek and Garlic Fondue, recipe follows Fresh Plum Chutney, recipe follows Canola oil to cook 12 cloves of garlic 3 cups chopped leeks, well washed 2 to 3 ounces of butter Salt and black pepper to taste Canola oil 2 diced red onions 1 tablespoon minced ginger 2 minced Thai bird chiles 1 tablespoon brown sugar, may need more if plums are very tart 8 peeled and diced plums 1/2 cup plum wine Salt and black pepper to taste Instructions: Mix all ingredients and marinate duck overnight, refrigerated. Season the duck and grill until medium rare, about 12 minutes. Let duck rest 5 minutes and slice. Fan duck over fondue and chutney. Drizzle with hoisin lime oil and garnish with scallion brush. Serve with steamed Chinese pancakes. In a saute pan coated with oil, add garlic and begin to caramelize. Season. When garlic is brown, add leeks. Cook until soft then add butter. Check for seasoning. In a saucepan add a little oil and caramelize onions with ginger. Add chiles, sugar and plums. Season. Stir for 5 minutes then deglaze with wine. Simmer on low heat until most of the wine is evaporated. Check for seasoning. ","[Pinot Noir, Syrah, Tempranillo, Garnacha]

" 32187,"Chicken Fajitas 2 skinless chicken breast fillets, preferably organic 1 teaspoon dried Mexican oregano, or regular oregano 1 teaspoon ground cumin 1 teaspoon kosher salt or 1/2 teaspoon table salt 1/2 teaspoon sugar 1 tablespoon garlic flavored oil, plus 2 teaspoons 2 tablespoons lime juice 2 tablespoons peanut oil or regular olive oil 2 onions, peeled, halved and cut into thin half-moons 8 soft flour tortillas 1 red bell pepper, cored and seeded, cut into strips 1 orange bell pepper, cored and seeded, cut into strips 1 yellow bell pepper, cored and seeded, cut into strips 1 cup grated Cheddar or Monterey Jack cheese 1/2 cup sour cream or creme fraiche 1 (7-ounce) can corn niblets, drained (or 2/3 cup drained canned corn) 1 large avocado (or 2 small), finely diced and dressed with 1/2 teaspoon kosher salt and 2 teaspoons lime juice 1/4 to 1/2 head iceberg lettuce, shredded 1/3 cup chopped fresh cilantro leaves Hot chili sauce, to serve, optional Instructions: Over a shallow bowl, cut the chicken with a pair of scissors into thin, lengthways, 1/4 to 1/2-inch strips. Halve the long strips across to give 2 shorter strips (to echo the size of the bell pepper strips). Don't get too hung up on precision, though; you're just trying to cut the chicken into uniform shapes. Add the oregano, cumin, salt, sugar, 1 tablespoon garlic flavored oil, and the lime juice to the chicken. Stir to combine and let marinate while you get on with the onions and bell peppers. Preheat the oven to 225 degrees F if you wish to warm your tortillas. Warm the peanut or olive oil in a large frying pan or wok and fry the onion slices over medium heat, stirring occasionally, for 5 minutes. Spread the tortillas out on a cookie sheet and put it in the oven to warm. Add the bell pepper strips to the pan with the onion and cook for 10 minutes. When both the onions and peppers are tender, remove them to a bowl. Warm the remaining 2 teaspoons garlic flavored oil in the pan over medium heat and add the chicken with its marinade. Cook, stirring frequently, for 5 minutes. Check that the chicken is piping hot and cooked through, then add the onions and bell peppers. Stir together, then transfer them to a serving dish. Take the warmed tortillas out of the oven and put them on the table alongside the chicken mixture and all the other accoutrements. Wrap what you fancy in the tortillas and eat straightaway. Make Ahead Note: The onion and bell peppers can be cut 1 day in advance. Cover tightly with plastic wrap and refrigerate. The chicken can be cut 1 day in advance and tossed with the oregano, cumin and garlic flavored oil. Cover tightly with plastic wrap and refrigerate. Add the lime juice and salt just before cooking. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 32188,"Hyeholde's Veal Rossini 4 (4 ounce) veal medallions Salt Pepper 2 tablespoons olive oil 4 ounces shallots Madeira wine 12 ounces veal demi-glace, substitute 6 ounces beef stock with 6 ounces chicken stock 1 ounce truffles or truffle oil, substitute mushrooms for truffles or truffle oil 2 tablespoons cold butter 4 (1-ounce) slices foie gras or chicken liver Fresh chopped parsley Instructions: Preheat oven: 400 degrees F. Season the veal with salt and pepper. Preheat olive oil in saute pan and sear veal. Finish in oven for approximately 12 minutes until medium rare. Remove from oven and let veal rest on a platter for 4 minutes. Add shallots to pan and sweat. Deglaze pan with Madeira wine. Add the demi-glace, salt, and pepper. Shave fresh truffles into sauce. Swirl butter into the sauce to finish. Preheat saute pan to sear foie gras. Season foie gras with salt and pepper. Sear both sides. Plate the veal, 1 piece on each of 4 plates. Pour the sauce over the veal and finish the dish with seared foie gras and slice truffles over dish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32189,"Fritto Misto With Anchovy Dip 4 large eggs 6 cups whole milk Kosher salt 3/4 pound extra-large shrimp, peeled and deveined, tails intact 1 pound cleaned squid, cut into 1/4-inch rings and tentacles 1 large red onion, cut into 1/2-inch rings 1 head Romanesca cauliflower (or 1/2 head regular cauliflower), florets cut into 2-inch pieces 1 large sweet potato, peeled and cut into 1/4-inch rounds Peanut oil, for frying Olive oil, for frying 4 cups all-purpose flour Freshly ground pepper 1 lemon, thinly sliced into rounds 8 large sprigs rosemary 8 oil-packed anchovy fillets, rinsed 1 cup fresh parsley leaves 1 tablespoon capers Juice of 1 lemon Pinch of red pepper flakes 1/4 cup extra-virgin olive oil Instructions: Prepare the fritto misto: Whisk 2 eggs, 3 cups milk and 1 teaspoon salt in a large shallow bowl. Whisk the remaining 2 eggs and 3 cups milk, and 1 teaspoon salt in another shallow bowl. Butterfly the shrimp with a small sharp knife, cutting along the curve from top to tail almost all the way through. Add the shrimp and squid to one of the bowls. Add the onion, cauliflower and sweet potato to the other bowl. Refrigerate at least 30 minutes, or until ready to fry. Meanwhile, make the dip: Pile the anchovies, parsley and capers on a cutting board, then chop and mash them into a coarse paste. Transfer to a bowl along with the lemon juice and red pepper flakes. Gradually add the olive oil, whisking until emulsified. Refrigerate until ready to serve. Preheat the oven to 350 degrees F. Fill a deep fryer to the fill line with half peanut oil and half olive oil; heat to 375 degrees F. Line 3 baking sheets with paper towels. Mix the flour, 1 teaspoon salt and 1/2 teaspoon pepper in a large shallow dish. Remove the onion rings from the milk mixture and dredge in the flour. Add to the frying basket along with a slice of lemon and a rosemary sprig. Fry until crisp, about 5 minutes (cover if your fryer has a lid). Lift the basket, allowing the excess oil to drain off. Transfer the onion rings to one of the prepared baking sheets and keep warm in the oven. Repeat with the cauliflower and sweet potato, coating and frying them in batches and adding a lemon slice and rosemary sprig to each batch. (Make sure the oil reaches at least 365 degrees F between batches.) Transfer the vegetables to the prepared baking sheets and keep warm in the oven. Coat and fry the shrimp and squid in small batches in the same manner. Sprinkle the fritto misto with salt while it's hot and transfer to a platter. Serve with the dip. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 32190,"Shortbread Hearts 3/4 pound unsalted butter at room temperature 1 cup sugar, plus extra for sprinkling 1 teaspoon pure vanilla extract 3 1/2 cups flour 1/4 teaspoon kosher salt Instructions: Preheat the oven to 350 degrees F. In the bowl of an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar 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 roll shape into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased sheet pan and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Note: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them. I cut out the cookies days ahead and bake them the day I serve them. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32191,"Scallops with Habanero Coconut Sauce and Habanero Mango Salsa 3 tablespoons olive oil 4 habanero peppers, seeded and sliced 1 small Spanish onion, sliced Kosher salt and freshly ground black pepper, to taste 1 cup coconut milk 1/4 cup chicken stock 1 ripe mango, peeled, pitted and diced 1 cup canned kidney beans, drained and rinsed 2 habanero peppers, seeded and diced 2 cloves garlic, chopped 1 bunch fresh parsley, chopped 2 limes, juiced 1 avocado, sliced 4 cups canola oil 2 flour tortillas Kosher salt, to taste Ground cumin, to taste Lime juice, to taste 2 tablespoons olive oil 4 large sea scallops, cleaned Kosher salt and freshly ground black pepper, to taste Instructions: For the coconut habanero sauce:
In a saute pan over medium heat, heat 3 tablespoons olive oil and cook the habenero peppers and onion until the onion is browned. Season the mixture with salt and pepper. Pour the mixture into a blender or food processor, add the coconut milk and chicken stock and blend until smooth. Add salt if needed.
For the salsa:
Combine the mango, beans, habanero peppers, garlic, parsley, and lime juice. Stir to combine. Season with salt, and pepper, to taste. Garnish the salsa with avocado slices.
For the tortillas:
In a deep, heavy-bottomed saute pan with high sides, heat the oil to 350 degrees F. Cut the tortillas into 6 diamond shaped pieces. Working in batches and careful not to overcrowd the pan, fry the tortillas in the oil until golden brown. Drain the tortillas on paper towels and transfer to a large bowl. Toss the tortillas with salt, cumin, and lime juice.
For the scallops:
Heat a saute pan over medium-high heat and add in 2 tablespoons olive oil. Season the scallops with salt and pepper. Sear scallops for 2 minutes per side until golden brown.
For serving, place 2 scallops in each plate. Drizzle sauce over top of them and serve with a side of salsa and a few tortilla chips. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 32192,"Arizona Turkey with Chipotle Sauce 1 (12-pound) fresh or frozen turkey, thawed 1 1/2 teaspoons ground cumin 1 teaspoon chili powder 1 teaspoon dried rubbed sage 3/4 teaspoon garlic powder 1/2 teaspoon ground red pepper 1/4 teaspoon ground tumeric Cooking spray 1/2 cup boiling water 1 to 2 chipotle chiles 3 3/4 cups fat-free, less-sodium chicken broth, divided 3 tablespoons tomato paste 1 tablespoon Worcestershire sauce 1/4 cup all-purpose flour cl peppers Assorted herb sprigs (optional) Instructions: To make turkey: Preheat oven to 350 degrees. Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine cumin and next 5 ingredients (cumin through tumeric) in a bowl. Rub cumin mixture under loosened skin and inside body cavity. Tie ends of legs with cord. Lift wing tips up and over back; tuck under turkey. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350 degrees for 3 hours or until thermometer registers 180 degrees. (Cover loosely with foil if it gets too brown.) Combine boiling water and chipotle chiles in a small bowl; cover and let stand 30 minutes or until soft. Drain, discard stems, seeds, and membranes. Combine chiles and 1/2 cup broth in a blender, and process until smooth. Set aside. Remove turkey from oven. Cover turkey loosely with foil; let stand at least 10 minutes before carving. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain drippings into a medium saucepan, stopping before fat layer reaches opening; discard fat. Add 3 cups broth to drippings. Bring to a boil; cook until reduced to 3 cups (about 6 minutes). Stir in cl mixture, tomato paste, and Worcestershire sauce. Combine 1/4 cup broth and flour in a small bowl, stirring with a whisk, and add to cl mixture in saucepan. Bring to a boil; reduce heat, and simmer for 10 minutes. Strain mixture through a sieve over a bowl and discard solids. Serve sauce with turkey. Garnish with fresh chiles and herbs, if desired ","[Syrah, Tempranillo, Barbera, Grenache Blanc]

" 32193,"Garlic and Rosemary Oven Fries 1/4 cup olive oil 8 garlic cloves, smashed
2 rosemary sprigs, plus additional for garnish
6 small russet potatoes, peeled
1 teaspoon paprika
Kosher salt
Instructions: Preheat the oven to 450 degrees F with a large rimmed baking pan inside. Put the olive oil, garlic and rosemary in a small saucepan and warm over medium heat until just starting to bubble. Turn off the heat and let steep 20 minutes. Discard the rosemary sprigs and garlic. While the oil is steeping, cut the potatoes into 1-inch-thick wedges. Put the potatoes in a large bowl and toss with the oil, paprika and 1 teaspoon salt. Carefully remove the baking pan from the oven and spread the potatoes on the hot pan in a single layer. Sprinkle with another pinch of salt and roast until the undersides are golden brown, about 20 minutes. Flip the potatoes and continue to cook until golden brown all over, 15 to 20 minutes more. Serve garnished with a rosemary sprig. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 32194,"Classic Burgers with Cheese, Chipotle Ketchup, Horseradish Mustard and Russian Dressing Slaw 1/4 cup ketchup 1/4 cup mayonnaise 1 tablespoon red wine vinegar 1 teaspoon celery seeds 1 teaspoon hot smoked paprika Kosher salt and freshly ground black pepper 1/2 head green cabbage, finely shredded 1 medium carrot, peeled and shredded 6 green onions, green and pale green parts only, thinly sliced 3 tablespoons grated Spanish onion 1 cup ketchup 2 tablespoons pureed chipotles in adobo 1 cup Dijon mustard 1/4 cup prepared horseradish, drained 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (mix of white and dark meat) Canola oil, for brushing Kosher salt and freshly ground black pepper 8 slices American, cheddar, Monterey Jack, pepper Jack or Swiss 4 hamburger buns 8 ounces potato chips, optional Instructions: For the slaw: Whisk together the ketchup, mayonnaise, vinegar, celery seeds, paprika and some salt and pepper. Put the cabbage, carrot, green onions and Spanish onions in a large bowl; season with salt and pepper, toss to combine. Pour the dressing over the vegetables and toss again. Cover and refrigerate for at least 30 minutes and up to 8 hours. For the ketchup: Whisk together the ketchup and chipotles in a small bowl. For the mustard: In another small bowl, whisk together the mustard and horseradish. For the burgers: Heat a gas or charcoal grill to high. Form the ground beef into four 3/4-inch-thick patties by tossing the meat from hand to hand and flattening gently. Make a well in the center of each patty with your thumb. Brush the patties with oil and season generously with salt and pepper. Grill the burgers until slightly charred and crusty, about 3 minutes (5 minutes for turkey, which must be cooked through to serve). Flip and continue grilling until slightly charred and crusty on the other side, 4 to 5 minutes longer for medium doneness (another 5 minutes for turkey). During the last minute of cooking, top each burger with two slices of cheese; cover the grill and cook until the cheese has melted. Transfer the burgers to a platter. If desired, toast the buns on the grill, flat-side down, for about 15 seconds, or until golden. Place the burgers on the bun bottoms. Top with some chipotle ketchup, horseradish mustard, Russian slaw dressing and a few potato chips, if using. Set the bun tops on top and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32195,"Crisp Cheese Wafers Friuli-Style 1/2 teaspoon polenta flour 1/3 cup loosely packed grated Montasio cheese or Parmigiano-Reggiano Instructions: Turn the heat under a 9-inch skillet to medium low and sprinkle 1/2 teaspoon of polenta flour into the pan. Immediately sprinkle the cheese over the polenta, distributing it evenly. Cook for 1 1/2 to 2 minutes, running the edge of a spatula under the perimeter of the wafer as the cheese melts and hardens to loosen it from the pan. Remove from heat and let it settle for 1 minute. Using toaster tongs or a large tweezer and a spatula, lift the wafer from the skillet and turn over. Return to heat for 1 more minute. Transfer the cheese wafer from the pan to a platter. If it breaks it doesn't matter because you must break it up anyway to eat it. ","[Prosecco, Pinot Grigio, Vermentino, Sauvignon Blanc]" 32196,"Spiced Kettle Corn 2 tablespoons vegetable oil 2 tablespoons butter 1/2 cup popcorn kernels (unpopped) 3 tablespoons sugar 1 teaspoon fine salt 1 teaspoon ground cinnamon 1/2 teaspoon cayenne Instructions: Have a hot pad or kitchen towel and a paper grocery bag or large baking sheet handy. Heat the vegetable oil in a large heavy-bottomed Dutch oven or pan over medium heat. Place a couple of kernels of popcorn in the pan. When the kernels pop, proceed to the next step. Once the oil is hot enough, add the butter and stir quickly into the oil to prevent burning. Immediately add the popcorn and stir (the butter may not be completely melted). Add the sugar right away and stir again. Cover the pan, and start shaking it gently back and forth on the burner, using a hot pad or kitchen towel to protect your hands. Keep shaking as the popcorn pops. Once you start hearing 1 or 2 seconds of quiet between the pops, turn the heat off immediately. This means the popcorn is mostly popped. (Be careful not to overcook, as the popcorn can easily burn.) Pour the popcorn into the paper bag or onto the baking sheet and sprinkle with salt, cinnamon, and cayenne. Allow to cool a few minutes before placing in a bowl. (Careful, the hot sugar makes the popcorn extremely hot!) ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32197,"Pasta Primavera Kosher salt 12 ounces tricolor fusilli 4 cups broccoli florets 3 carrots, thinly sliced 1 red bell pepper, cut into thin strips 1 cup frozen peas 4 tablespoons cold unsalted butter 2 cloves garlic, minced 1 cup low-sodium vegetable or chicken broth Freshly ground pepper 1/2 cup grated parmesan cheese, plus more for topping 2 tablespoons chopped fresh parsley or basil Juice of 1/2 lemon Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccoli, carrots, bell pepper and peas during the last 3 minutes of cooking. Reserve 1 cup cooking water, then drain the pasta and vegetables and return to the pot. Meanwhile, make the sauce: Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the garlic and cook, stirring, until it begins to soften, about 1 minute. Add the vegetable broth, 1/2 teaspoon salt, and pepper to taste; bring to a simmer and cook until slightly reduced, about 3 minutes. Whisk in the remaining 2 tablespoons butter until melted and the sauce is thickened, about 1 more minute. Pour the sauce over the pasta and vegetables and add the cheese, parsley and lemon juice. Cook over low heat, stirring, until the cheese melts, about 1 minute, adding enough of the reserved pasta water to loosen the sauce. Season with salt and pepper and top with more cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 32198,"Thai Peanut Burgers 1/2 cup Jif? Extra Crunchy Peanut Butter 1 tbsp. lime juice 1/2 tbsp. soy sauce 1/2 tbsp. finely grated fresh ginger 1/2 tbsp. chopped cilantro 1/4 tsp. cayenne pepper, or to taste 1 lb. lean ground beef or turkey 4 hamburger buns Thai hot sauce Instructions: WHISK together peanut butter, lime juice, soy sauce, ginger, cilantro and cayenne pepper in large bowl until well blended. Add ground meat and mix well. FORM into 4 patties. Grill, broil or pan fry to desired doneness. SERVE on buns with Thai hot sauce and your choice of condiments. ","[Sauvignon Blanc, Riesling, Pinot Grigio, Chianti]" 32199,"How to Make Christmas Sugar Cookies | Christmas Sugar Cookies 1 large egg 2 teaspoons pure vanilla extract 1 cup (2 sticks) unsalted butter, slightly soft 1/2 cup granulated sugar 3 tablespoons confectioners' sugar 1/4 teaspoon fine salt 2 cups all-purpose flour, plus as needed 1 cup confectioners' sugar About 1 tablespoon milk Food coloring, if desired Sprinkles, candies, colored sugar as desired Instructions: Whisk the egg and vanilla in a small bowl and set aside. With a hand held mixer in a large bowl, cream the butter until fluffy. Scrape down the sides of the bowl with a rubber spatula, add both sugars, and continue beating until light, 2 to 3 minutes. Scrape the sides of the bowl again, if needed, then add the egg mixture, beating for about 1 minute. Sift the salt with the flour. Reduce the mixer to a low speed and then add the flour mixture, mixing just until blended. Turn the dough out of the bowl. Divide the dough in half and place each half between 2 pieces of lightly floured parchment or waxed paper. Use a rolling pin to flatten the dough into a disk about 1/4-inch thick. Slide the dough/parchment sheet onto a flat cookie sheet, or on the back of a rimmed baking sheet. Refrigerate until firm, about 2 hours or overnight. Evenly space the racks in the oven and preheat to 325 degrees F. Place 1 disk of the cookie dough on a clean work surface and peel off the top sheet of paper. Cut cookies with a 1 1/2-inch round or a decorative shaped cookie cutter directly on the parchment. Use a spatula to transfer the cookies to a parchment-lined or non-stick baking sheet, spacing them about 1-inch apart. Repeat with other sheet of dough. Any excess dough can be re-rolled, refrigerated, and cut. Bake until the edges of the cookies are a light golden, about 15 minutes. Transfer cookies to a rack to cool. For decorating: Whisk the confectioners' sugar with just enough milk to make a thick icing. Transfer icing to a small plastic bag. Press the icing into a corner of the bag and snip off the corner with scissors to make a small opening. Gently press the icing onto the cookie to make a simple pattern. Decorate as desired. Set aside for about 1 hour to let the icing harden. Store in an airtight container for up to 1 week. Walnut Orange Variation: Add 3/4 teaspoon grated zest of orange with the sugar, and 2/3 cup finely chopped walnuts with the flour. Pecan-Cinnamon Variation: Mix 1 teaspoon ground cinnamon with the flour, and add 2/3 cup finely chopped pecans with the flour. Sprinkle the tops of the cookies before baking with a mixture of 2 tablespoons granulated sugar and 2 teaspoons ground cinnamon. Almond Variation: Reduce the vanilla extract to 1 teaspoon and add 1/2 teaspoon pure almond extract. Add 3/4 cup chopped toasted sliced almonds to the dough with the flour. If desired, for decoration, brush the tops of the unbaked cookies with some egg white and press a few un-toasted almond slices onto the top of each cookie prior to baking. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 32200,"Caprese Skewers with Plum Balsamic Drizzle 20 bocconcini (mozzarella balls) 1 cup extra-virgin olive oil
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper One 15-ounce jar plum preserves 1 cup balsamic vinegar
20 fresh rosemary sprigs 2 pints grape tomatoes
Instructions: Put the bocconcini in a large bowl with the olive oil, red pepper flakes and some salt and pepper. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour. In a food processor or blender, puree the plums with the balsamic vinegar until smooth. Pour the mixture into a medium pot and bring to a boil over medium-high heat. Turn the heat down to simmer and cook until the mixture has reduced by about half, several minutes. It should be fairly thick, but remember, it will continue to thicken as it cools. When cool, pour it into a squeeze bottle and refrigerate. Trim about 2 inches of the leaves off the bottoms of the rosemary sprigs. Skewer a tomato followed by a bocconcino onto each. Arrange on a platter, cover and refrigerate until ready to serve. Just before serving, squeeze over the plum balsamic drizzle. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 32201,"Fruitcake Cookies 1/3 cup dried currants 1/3 cup amaretto, warmed 2 sticks unsalted butter, at room temperature 2 cups plus 2 tablespoons all-purpose flour 3/4 cup almond flour 2/3 cup granulated sugar 3 tablespoons nonfat dry milk powder 1 1/4 teaspoons kosher salt 1 large egg, lightly beaten 1/2 cup chopped candied citron (or 1/4 cup each chopped candied lemon peel and candied orange peel) 1/2 cup candied red cherries 1/2 cup confectioners' sugar Instructions: Soak the currants in the amaretto at least 30 minutes and up to 1 day. Strain and set aside; reserve the amaretto. Beat the butter, 2 cups all-purpose flour, the almond flour, granulated sugar, milk powder, salt and egg in a large bowl with a mixer on low speed until combined but not fluffy, about 1 minute. Mix in the currants and candied citron. Toss the candied cherries with the remaining 2 tablespoons all-purpose flour. Stir into the dough using a wooden spoon. Divide the dough in half and roll each half into a 12-inch-long log. Wrap tightly in plastic wrap and freeze until firm, about 5 hours. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Slice the frozen dough into 1/2-inch-thick rounds. Arrange the slices 1 inch apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are firm and light golden around the edges, 20 to 25 minutes. Let cool 5 minutes on the pans, then brush the tops and sides of each cookie with the reserved amaretto. Transfer to a rack to cool completely. Roll the edges of each cookie in the confectioners' sugar. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 32202,"Smothered Pork Medallions with Sage and Apples 4 (6-ounce) boneless center-cut pork medallions Kosher salt and freshly ground black pepper 2 tablespoons olive oil 1 tablespoon unsalted butter 2 tablespoons apple cider vinegar 1 large onion, sliced 1 cooking apple, like Rome, Gravenstein, or Golden Delicious, peeled, halved, cored, and sliced 2 tablespoons thinly sliced fresh sage leaves 1/2 cup chicken broth, homemade or low-sodium canned 1 tablespoon whole-grain mustard Instructions: Heat a large heavy bottomed skillet over medium-high heat. Dry the pork medallions well and season with salt and pepper. Add the oil to the skillet and heat until shimmering. Lay the pork in the pan and cook until browned on the first side, about 4 minutes. Turn and cook until the second side is browned, about 3 minutes more. Transfer the pork to a plate, and cover loosely with foil. Add the onions to the skillet, stir and season with salt and pepper. Cover, and reduce heat to medium and cook until soft, about 8 minutes. Add the cider vinegar and stir, scraping up the browned bits that cling to the skillet. Add the onions to the pork. Add butter to skillet, raise heat to medium-high. Add the apples and sage; cook, stirring occasionally, until golden, about 3 minutes. Stir in the broth and mustard, and simmer until the apples soften, about 2 minutes. Return the onions and any accumulated juices from the pork to the skillet. Simmer to thicken slightly, about 2 minutes. Nestle the pork in the onions and heat until the meat is warmed through. Divide the pork medallions among 4 plates and smother them with apples and onions. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 32203,"Broccoli and Green Beans 8 cups broccoli florets (about 1 1/2 pounds) 1/2 pound green beans 2 tablespoons cup extra-virgin olive oil 2 cloves garlic, sliced thin 1/2 teaspoon crushed red pepper flakes, plus more if desired Sea salt and freshly ground black pepper Instructions: In a large pot, bring 6 quarts of salted water to a boil. Have ready a large bowl of ice water. Place broccoli into pot and cook for 2 minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water. When broccoli is completely cool, place it in a colander and allow to drain. Refresh the bowl of ice water. Bring the water back to a boil. Add green beans and cook for 4 minutes. Like the broccoli, you just want to parboil the green beans. Remove green beans from pot with spider strainer and add to ice water. When green beans are completely cool, add them to the colander and allow to drain. In a large saute pan, heat olive oil. When almost smoking, add the garlic and saute for about 45 seconds. When the garlic starts to brown, remove immediately and discard. Overcooking the garlic will impart a very bitter taste to the dish. Add the red pepper flakes, broccoli and green beans to the pan and cook for 5 minutes. Season with salt and pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 32204,"Chocolate Raspberry Fizz 5 raspberries, fresh or frozen 1/2 oz. chocolate liqueur 1/2 oz. hazelnut liqueur 3 oz. Guinness or stout beer 2-3 oz. champagne or sparkling wine Raspberry for garnish Instructions: In a pint glass, muddle 5 raspberries. Add the chocolate and hazelnut liqueurs and muddle again. Add stout beer and pour into a champagne flute. Pour champagne or sparkling wine over the back of a spoon into the glass to top off the drink. Garnish rim with fresh raspberry. ","[Prosecco, Cava, Brut Ros]" 32205,"Rose Sangria 1 pint bottle rum 1 pint bottle Spanish brandy 1 bottle rose wine 2 liters Sprite Clear-colored large pitcher filled half-way with ice cubes Apple slices Grapes Lemon slices Lime slices Instructions: Measure 3/4 cup rum, 3/4 cup brandy, 2 cups wine, and 2 cups Sprite, and pour all into pitcher over ice and stir with a long wooden spoon. Dice a few pieces of apple, remove a few grapes, both green and purple, from stems and cut in 1/2, and dice a few pieces each of lemon and lime. Add diced fruit to pitcher and stir once more. Pour Sangria into tulip glasses. ",[Ros Wine] 32206,"Turkey and Pumpkin Seed Chili 2 tablespoons pumpkin seed oil or olive oil 2 cloves garlic, finely chopped 1 small yellow onion, chopped 1 to 2 red or yellow bell peppers, chopped 1 pound ground turkey or chicken 1 1/2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon unsweetened cocoa powder 1 teaspoon salt One 15-ounce can diced tomatoes with their juice 1 cup low-sodium chicken broth or water 1/3 cup pumpkin seeds 2 tablespoons flaxseed meal One 15-ounce can black beans, rinsed and drained Instructions: In a medium pot, heat the oil over medium heat. Add the garlic, onion and bell pepper; cook, stirring, until softened, about 7 minutes. Increase the heat to medium-high and stir in the chicken, breaking it up with a wooden spoon. Cook until the chicken is cooked through, about 4 minutes.
Add the chili powder, cumin, oregano, cocoa powder and salt; stir to coat. Add the tomatoes and their juices, chicken broth, pumpkin seeds and flaxseed meal and bring to a boil. Reduce the heat to low and simmer, covered, until slightly reduced, about 15 minutes. Stir in the beans and cook, uncovered, until the chili thickens slightly, about 10 minutes. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 32207,"Rummy Pineapple Salsa 1/2 teaspoon whole coriander seeds 1/2 teaspoon whole cumin seeds 1/2 cup roughly chopped cilantro leaves 1/4 cup dark rum 1 green jalapeno, finely diced (seeded depending on desired spiciness) 1/2 medium white onion, finely diced (about 1/2 cup) 1/2 red bell pepper, stemmed, seeded and finely diced 1/2 pineapple, peeled, cored and cut into 1/4-inch chunks (about 2 cups) Juice and zest of 1 lime
Juice and zest of 1 lime Tortilla chips, for serving Instructions: Add the coriander and cumin to a small skillet and heat over medium heat. Swirl until the seeds are golden and slightly fragrant, about 3 minutes. Let cool slightly, and finely grind in a spice grinder. Combine the spices with the cilantro, rum, jalapeno, onions, red pepper, pineapple, lime juice and zest in a medium bowl. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips. ","[Sauvignon Blanc, Vermentino, Gruner Veltliner, Albari?o]" 32208,"Brioche and Grape Bread Pudding 6 cups Brioche, challah, or egg bread, cut into 3/4 inch cubes 1 cup red California seedless grapes 3 eggs, large 1 egg yolk 1 teaspoon vanilla extract 6 tablespoons packed light brown sugar 3 cups heavy cream 1 tablespoon packed light brown sugar 1 cup heavy cream 1 teaspoon vanilla extract ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]" 32209,"Yellow Burger 1 (20-ounce) can crushed pineapple in heavy syrup 3 tablespoons pineapple preserves 7 ounces chuck ground beef Ground cumin Salt and freshly ground black pepper 1 burger bun 1 slice provolone cheese Lettuce, torn 1 slice tomato 1 slice onion Mustard, for serving Ketchup, for serving Crushed potato chips, for serving Instructions: Preheat a grill to medium-high heat. Combine the crushed pineapple and pineapple preserves in a saucepan and bring to a boil. Let cool and blend in a blender.
Sprinkle the beef with cumin, salt and black pepper. Form a round ball and flatten to 1-inch thick. Put on the grill for about 4 minutes per side for medium well.
Toast the burger bun on the grill. Top with the burger. Add the provolone cheese, lettuce, tomato, onion, mustard, ketchup, pineapple sauce and crushed potato chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 32210,"Mini Fried Candy Bars Mini candy bars, such as Twix, Mars, Snickers or Almond Joy 1 whole egg 1 cup milk Pinch salt 1 1/2 cups self-rising flour Peanut oil, for frying Instructions: Freeze the mini candy bars. Combine the egg and milk in a large bowl and add a pinch of salt. Whisk in the flour and refrigerate, covered, for at least 30 minutes. Heat about 4 cups of oil in a large pot to 365 degrees F. Dunk the frozen candy bars into the chilled batter, and then gently drop them, in batches into the oil. Cook just until light golden in color, then remove them to a brown paper bag to drain and cool for at least 1 minute. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 32211,"Black Bean and Spinach Couscous 1 1/2 cups chicken stock 1 cup couscous (recommended: Near East) 1 (10-ounce) package frozen chopped spinach, thawed (recommended: Bird's Eye) 1 can black beans, drained 2 teaspoons lemon juice Salt and freshly ground black pepper Instructions: In a medium saucepan, over high heat, bring chicken broth to a boil. Remove from heat and stir in couscous. Cover and let sit for 5 minutes. Squeeze excess water out of thawed spinach. Semi Homemaker Tip: use potato ricer to squeeze water from spinach - Carol Simmons, Orland Park, IL. In a microwave-safe bowl, combine spinach and black beans. Heat, covered, in microwave on HIGH for 2 minutes. Stir spinach and black bean mixture into couscous. Add lemon juice and season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 32212,"Black Holes 1 1/3 cups flour 1/4 cup sifted cocoa 1 cup sugar 1/2 teaspoon salt 1/2 teaspoon baking soda 1 cup water 1/3 cup vegetable oil 1 teaspoon vanilla 8 ounces cream cheese 1 egg 2/3 cup sugar 6 ounces chocolate chips Instructions: Preheat oven to 350 degrees. Line cupcake tins with foil liners. In a large bowl, whisk together flour, cocoa, sugar, salt and baking soda. Add 1 cup water, 1/3 vegetable oil, 1 teaspoon vanilla, 1 tablespoon cider vinegar and mix together. With food processor running, add cream cheese in pieces through chute. Add 1 egg, 2/3 cup sugar and transfer to a bowl. Fold in 6 ounces. chocolate chips. Fill cupcake liners 2/3 of the way full with batter. Place 1 or 2 tablespoons of cream mixture atop batter. Bake for 20 minutes. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 32213,"Coconut Lime Black Beans 2 cups dried black beans, rinsed 2 cups coconut water
Salt and freshly ground black pepper Salt and freshly ground black pepper
1 tablespoon coconut oil
1 lime, juiced
2 green onions, greens only, sliced
Instructions: Soak the beans overnight in cold water to cover. Drain the beans and transfer them to a large saucepan. Cover with 3 cups cold water, the coconut water and 2 teaspoons salt, set over medium heat and bring to a boil. Boil for 2 minutes, then turn the heat down to low, cover and cook until tender; depending upon the age of the beans, this will take between 30 and 45 minutes (older beans take longer). When tender, add the coconut oil and lime juice and season with salt and pepper. Pour into a serving dish and garnish with the green onions. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 32214,"Mashed Potato Skins 6 slices turkey bacon 2 pounds small Yukon gold potatoes, halved Salt 1 cup buttermilk, eyeball it Freshly ground black pepper 1/4 cup chopped fresh chives, a handful 1/2 cup shredded extra-sharp Cheddar cheese, yellow or white, 2 handfuls Instructions: Preheat the oven to 350 degrees.
Arrange the turkey bacon on a sheet pan and bake for 12 to 15 minutes, until crisp. Cool and chop.
Put the potatoes in a medium sauce pot and cover with cold water. Bring the water to a boil and season with salt. Cook until tender, about 15 minutes. Drain and mash potatoes with buttermilk and season with salt and pepper. Stir in the chives and cheddar and fold in the bacon.
Rachael cuts calories here by using turkey bacon, and buttermilk instead of sour cream. As she says, \If you eat well, you can eat more!\
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32215,"Apple and Cherry Tarts 3 cups all-purpose flour, plus more for rolling 3/4 cup confectioners' sugar, sifted 1 pinch salt 9 ounces (1 stick 2 tablespoons) unsalted butter, chilled and cubed 6 tablespoons ice water 1 pound fresh or frozen cherries, pitted 3 Granny Smith apples, peeled, cored and diced into 3/4-inch cubes 1 1/2 tablespoons cornstarch 4 tablespoons caster sugar (superfine) 1 egg white, lightly beaten Instructions: Pulse the flour, confectioners' sugar, and salt in a food processor until just combined. Add the butter and process until the mixture resembles coarse bread crumbs. Add the ice water gradually and process until the dough holds together when pressed between two fingers. Form the dough into a disk, wrap it in plastic wrap, and chill for 30 minutes. Preheat the oven to 350 degrees F.
Lightly grease 8 cups of a 12-count muffin pan and line the pockets with strips of parchment paper hanging over the edges. These will help you lift out the tarts.
On a lightly floured work surface, roll out the pastry dough until it is 1/8-inch thick. Cut out 8 pastry circles, and use them to line the muffin pan cups. Cut out 8 additional circles to serve as the tart crust.
In a medium bowl, toss together the cherries, apples, cornstarch and sugar, and spoon the mixture into the pastry cups. Top the tarts with the pastry circles, and crimp the edges together with a fork. Cut a small vent in the top of each of the tarts, brush them evenly with the egg white, and bake until they are golden, about 35 to 40 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 32216,"Angry Birds' One Flew Over The Bad Piggies' Castle Egg Yolk Cookies 1 cup of butter 1 1/2 cups sugar 6 egg yolks 1 teaspoon vanilla extract 1/2 teaspoon lemon extract 1/2 teaspoon cinnamon 2 1/2 cups flour 1 teaspoon baking soda 1/2 tablespoon unsweetened cocoa powder 1 teaspoon cream of tartar 1/4 cup of powdered sugar 2 teaspoons of unsweetened cocoa powder 1 teaspoon of chili powder 2 teaspoons of cinnamon Instructions: For the cookies: cream together the butter and sugar with a handheld mixer until fluffy in a bowl. In a separate bowl, beat egg yolks, then beat in the extracts and cinnamon. Add the beaten egg yolk mixture to the creamed butter and sugar and blend well. Whisk together the flour, baking soda, cocoa powder and cream of tartar. Add the dry ingredients to the wet mixture, mix until well blended. Take a spoonful into your palm and form into 1-inch balls. Roll them in sugar and place on a greased cookie sheet. Slightly flatten before placing in the preheated oven. Bake at 350 degrees F until firm and slightly golden at the edges, 12 to 15 minutes.
For the topping: whisk together the sugar, cocoa, chili powder and cinnamon for the topping.
Dust cookies with topping while still warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32217,"Rabbit Fricassee: Fricase de Conejo 1/4 cup olive oil 8 rabbit legs 1 Spanish onion, small dice 1 green pepper, small dice 2 cloves garlic, chopped 1 tablespoon hot paprika 2 bay leaves 1 tablespoon chopped fresh oregano 1 cup canned whole tomatoes, drained and chopped 1 cup dry sherry 1 cup chicken stock 2 baking potatoes, like russets, cut into large dice 1/4 cup capers 1/2 cup dried cherries 1/4 cup frozen sweet peas 1/4 bunch parsley, chopped Instructions: In a large saucepan, heat the oil and brown the rabbit on both sides. Add onions, peppers, and garlic, and saute for 10 minutes. Add paprika, bay leaves, oregano, tomatoes, sherry, and chicken stock. Cook for 1 hour. Add potatoes, capers, and dried cherries. Cook for 1 more hour, or until potatoes are tender. Serve and garnish with sweet peas and parsley. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 32218,"Purple Paletas 2 cups blueberries 3/4 cup Concord grape juice
3/4 cup pomegranate juice
1/2 cup sugar
Juice of 1 lime
Instructions: Pour the blueberries, grape and pomegranate juices, sugar and lime juice into a blender and puree. Pour into 10 ice pop molds and insert ice pop sticks. Freeze until solid, at least 4 hours. ","[Rioja, Tempranillo, Garnacha]" 32219,"Al Franken's Spare Ribs Soy sauce (Enough to cover ribs) 1 head of garlic minced 1/3 cup sugar 5 racks of spare ribs Instructions: Combine soy sauce, garlic, and sugar in oven pan. Add ribs and toss. Pour entire contents of oven pan into a double-bagged garbage bag. (White garbage bags are preferred.) Tie bag very tight. Let ribs marinade overnight in refrigerator. Flip bag in refrigerator a couple of times over 12 hour period. Preheat broiler. Place ribs in broiling pan with slotted top (so drippings will fall through.) Broil for approximately 45 minutes, turning ribs every 15 minutes. Use a fat separating measuring cup to separate fat from drippings from broiling pan if a sauce is desired.; ","[Cabernet Sauvignon, Zinfandel, Malbec, Petite Sirah]" 32220,"Roasted Turkey Sandwich with Cremini and Truffle 1/2 cup honey 1/2 cup kosher salt
2 bay leaves
2 cloves garlic, smashed
2 sprigs fresh rosemary
2 sprigs fresh thyme Pinch of crushed red pepper flakes
3 cups ice cubes
1 bone-in skin-on turkey breast (2 1/2 to 3 pounds)
4 cloves garlic, minced 1 tablespoon fresh flat-leaf parsley, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Finely grated zest of 2 Meyer lemons 1/3 cup extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 pound cremini mushrooms, cut in half 2 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme 1 teaspoon kosher salt
3 to 4 turns of fresh ground black pepper
4 tablespoons unsalted butter 6 cloves garlic, minced
3 tablespoons fresh flat-leave parsley, chopped fine 2 tablespoons all-purpose flour 4 tablespoons unsalted butter
1/2 cup white wine
1 cup unsalted chicken broth
4 torpedo rolls, sliced lengthwise and scooped
1/4 cup black truffle paste/pate or truffle oil
8 ounces truffled gouda, sliced
4 ounces baby arugula
Instructions: For the brine: Combine the honey, salt, bay leaves, garlic, rosemary, thyme, red pepper flakes and 1 cup water in a large saucepot. Bring to a boil over medium-high heat. Turn off the heat and add the ice cubes. Place the turkey and brine into a 1-gallon resealable plastic bag. Refrigerate for 1 hour. Remove from the brine and pat dry with paper towels. For the herb-roasted turkey breast: Preheat the oven to 425 degrees F. Combine the garlic, parsley, rosemary, thyme, lemon zest, olive oil, salt and black pepper in a small mixing bowl and mix well. Rub the turkey all over with the herb-olive oil mixture to completely cover. Place the turkey in a large cast-iron skillet and roast for 15 minutes. Reduce the heat to 300 degrees F and cook until the internal temperature reaches 160 degrees F, 75 minutes to 90 minutes. Cover with foil if the turkey starts to get too dark. Let the turkey rest for 10 minutes. Reserve all the juices from the bottom of the skillet. Shred the turkey when cool enough to handle and reserve. For the grilled cremini mushrooms: Preheat a grill to high. Add the creminis, olive oil, thyme, salt and pepper to a medium mixing bowl and toss well to coat. Place the creminis on the grill and char on all sides, 4 to 5 minutes. Reserve the mushrooms. For the garlic butter: In a medium saucepan, combine the butter and garlic over medium heat and cook until the garlic becomes fragrant, 5 to 6 minutes. Add the parsley and mix well. Transfer to a small bowl and reserve. For the sandwiches: Increase the oven to 425 degrees F. In the same pan the turkey was roasted in, heat the flour and 2 tablespoons of the butter over medium heat, whisking together to make a roux. Cook, whisking often, for 5 minutes. Stir in the wine, then add the cremini mushrooms and chicken broth. Bring to a boil, reduce to a simmer and cook until the gravy is reduced by half, 12 to 15 minutes. Heat the remaining 2 tablespoons butter and shredded turkey in a large cast-iron pan over medium-high heat. Let the turkey crisp in the pan, 2 to 3 minutes. Lightly brush the rolls with the garlic butter and toast in the oven until golden brown, 6 to 8 minutes. Spoon 1 tablespoon black truffle paste on a roll. Top with 2 ounces of the sliced truffle gouda laid from end to end, a quarter of the crisped turkey and some arugula. Spoon 2 tablespoons of the gravy over the roasted turkey. Make 3 more sandwiches with the remaining ingredients. Serve immediately with extra gravy on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]" 32221,"Chicken Satay Lettuce Cups 1/3 cup packed dark brown sugar 1/4 cup vegetable oil 1 1/2 teaspoons ground turmeric 1 teaspoon cayenne pepper 1 teaspoon ground coriander 1/4 teaspoon ground cumin 4 cloves garlic 2 stalks lemongrass, tender white parts only, finely diced 1/2 white onion, coarsely chopped Kosher salt 3 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch chunks 1 cup salted dry-roasted peanuts 1/2 cup coconut milk 3 tablespoons tamarind paste 2 tablespoons distilled white vinegar 1 tablespoon dark brown sugar Pinch cayenne pepper Kosher salt 10 cloves garlic 3/4 cup vegetable oil 1 cup salted dry-roasted peanuts 2 tablespoons dark brown sugar Kosher salt 2 pints cherry tomatoes, halved 2 English cucumbers, sliced 2 heads Bibb or Boston lettuce, leaves separated (about 48 leaves) 1/2 white onion, thinly sliced 4 cups cooked white or sticky rice Instructions: For the chicken and marinade: Combine the brown sugar, oil, turmeric, cayenne, coriander, cumin, garlic, lemongrass, onion and 1 tablespoon salt in a food processor and process to a smooth paste. Reserve 2 tablespoons of the marinade for the peanut sauce. Add the remaining marinade to a large bowl with the chicken and toss to combine. Cover and marinate in the refrigerator for at least 4 hours, up to overnight. For the peanut sauce: Process the peanuts in a food processor until finely ground but not a paste. Transfer the peanuts to a medium saucepan and add the coconut milk, tamarind paste, vinegar, brown sugar, cayenne, 1/2 teaspoon salt, 1/2 cup water and the reserved 2 tablespoons marinade. Bring to a boil over high heat. Immediately reduce the heat to a gentle simmer and cook, stirring frequently, until thickened, about 5 minutes. Set aside. For the toppings and serving: Place a fine-mesh sieve over a heatproof bowl near the stove. Process the garlic in a food processor until finally chopped but not a paste. Add the garlic to a medium skillet with the oil and set over medium-high heat. Cook, stirring frequently, until the garlic is light golden brown (be careful not to let it get too dark or it can become bitter), 4 to 5 minutes. Immediately pour the oil and garlic into the sieve and let drain, reserving the garlic oil. Spread the garlic on a paper towel-lined plate; set aside. Return 2 tablespoons of the garlic oil to the skillet (reserve the rest for another use) and add the peanuts. Cook over medium heat, stirring occasionally, until the peanuts are heated through, 3 to 5 minutes. Transfer to a medium bowl and toss with the brown sugar and a pinch of salt. Let cool completely. Heat a 2-burner cast-iron grill pan over medium-high heat until evenly hot, about 10 minutes. Divide the chicken among twelve 10-inch bamboo skewers, packing the pieces close together. Grill, turning frequently with tongs, until the chicken is caramelized all over and cooked through, 20 to 25 minutes. Serve the chicken skewers with a platter of the tomatoes, cucumbers, lettuce leaves and onions and bowls of rice. Serve the peanut sauce, crispy garlic and sugared peanuts in separate bowls for topping. ","[Syrah, Grenache, Tempranillo, Garnacha]" 32222,"Sweet Potato Casserole Latkes 1 cup pecans 3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 teaspoon vanilla
Pinch of cayenne, optional 2 pounds sweet potatoes (about 5 cups shredded or 2 large sweet potatoes) 2 large eggs
3 tablespoons potato starch
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 cup oil, such as canola or vegetable, for frying
One 10-ounce bag mini marshmallows Instructions: For the candied pecans: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Heat a medium saucepan over medium heat. Add the pecans and toast, while stirring, until fragrant, about 3 minutes. Remove the pecans from the pan and set aside.
Add the brown sugar, cinnamon, salt, vanilla, 2 1/4 teaspoons water and cayenne, if using, to the saucepan. Simmer over medium, stirring, for about 1 minute or until the sugar is melted, all the ingredients are combined and the sauce is thick. Add the pecans back into the saucepan and stir to coat evenly.
Spread the coated pecans evenly on the baking sheet and toast in the oven for 5 minutes. Set aside to cool. You can make these up to 5 days ahead of time and store in an airtight container at room temperature.
For the latkes: Now, latke time! Peel and shred the sweet potatoes one at a time using the large holes of a box grater or with a food processor into a large bowl. Dry the shredded potatoes very well with a towel, squeezing out all the moisture. Dry potatoes lead to crunchier latkes! Add the eggs, potato starch, salt and cinnamon to the sweet potatoes and mix to combine. You can use a large spoon or your hands.
Set up a cooling rack over paper towels near your stovetop.
Heat up a large pan over medium-high heat and add canola oil. You want enough oil to come up slightly on the sides of your latkes. When it\u2019s ready, the oil will sizzle when you add a tiny bit of potato batter. Pro tip: Add a small piece of carrot to your frying pan; it magically absorbs all the brown bits that fall off so your latkes don\u2019t burn.
Scoop 1/4 packed cup of potato mixture into the pan for each latke and flatten slightly into a patty. Fry until golden brown, about 3 minutes per side. Fry in batches and do not overcrowd the pan, as that lowers the oil temperature, which can affect the crunchiness of your latkes. Place the latkes on the rack and let cool slightly.
For assembly: There are 2 options for toasting your marshmallow topping. I don\u2019t recommend broiling with the marshmallows on the latkes, as it\u2019s easy to slightly burn the latke edges. If you have a culinary torch at home, pile about 8 mini marshmallows onto the center of each of the latkes. Torch until browned and soft, and immediately place a few candied pecans into the marshmallows.
If you don\u2019t have a torch, preheat your broiler to low and line a baking sheet with aluminum foil. Make 10 to 12 piles of 8 mini marshmallows around the baking sheet (one for each latke you made). Broil for 1 minute just until browned and soft. Use a spatula to place a pile of the marshmallows on each latke. Top immediately with a few candied pecans and serve!
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32223,"\Cochinitos\ Caramel and Chili Glazed Pork Belly 1/2 cup plus 1 tablespoon sugar 1/4 cup kosher salt One 2-pound piece meaty pork belly, skin removed 1 tablespoon sherry vinegar 2 teaspoons chopped fresh cilantro 1 teaspoon maple syrup 1 small Datil cl, minced Instructions: Mix together 1 tablespoon of the sugar and the salt in a small bowl. Sprinkle the salt-sugar all over the pork belly. Wrap the pork in plastic, transfer to a plate and refrigerate overnight. Preheat the oven to 375 degrees F. Rinse the pork and pat dry. Set the pork in a small baking dish, fat-side up, and add 1/2 cup water. Bake for 45 minutes. Reduce the oven temperature to 325 degrees F and bake until the meat is very tender, about 45 minutes longer. Let the pork cool, and then cover and refrigerate until chilled, at least 2 hours. Cook 1/4 cup of the sugar in a saucepan over medium-high heat until it starts to melt, 2 minutes. Swirl the pan and continue to cook over medium heat until it is completely melted, 5 minutes. Occasionally wash down the side of the pan to release any sugar crystals using a wet pastry brush. Add the remaining 1/4 cup sugar and cook, swirling, until a richly brown caramel forms, 5 minutes. Turn off the heat and pour in 1/3 cup water. Turn the heat to high and cook, stirring, until the caramel is smooth. Remove the pan from the heat and stir in the vinegar, cilantro, syrup and chiles. Serve with the pork. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 32224,"Pineapple Mille Sfoglie with Maraschino Cherry Sauce 1 sheet puff pastry, thawed 3 maraschino cherries, for garnish 1 bag frozen black cherries, thawed 1 cup pineapple juice 1/4 cup maraschino cherry juice, from a jar of maraschino cherries 4 slices fresh pineapple 1 cup confectioners' sugar 1 cup heavy whipping cream 1/4 cup confectioners' sugar 1/4 teaspoon vanilla 1 cup pineapple juice 2 cups milk 1 vanilla bean, halved 4 egg yolks 4 tablespoons sugar 3 tablespoons all-purpose flour Instructions: Preheat the oven to 400 degrees F.
Cut the puff pastry into 9 (3-inch) rings using a ring mold or a sharp paring knife. Place the rounds on a parchment-lined baking sheet and bake in the oven for 10 to 15 minutes, or until golden brown.
To make the cherry sauce: Combine the black cherries, pineapple juice, and maraschino cherry juice in a small sauce pan. Bring to a simmer over medium heat. Transfer the mixture to a blender or food processor and puree until smooth. Pass the sauce through a mesh sieve. Set aside to cool.
To make the pineapple: Dust the pineapple with confectioners' sugar and place in a baking dish. Cook in oven for 15 minutes, or until golden at the edges. Let cool.
To make the Chantilly cream: Using a whisk, or hand blender, blend the heavy cream, sugar, and vanilla until fluffy and stiff peaks form. Keep the mixture chilled until ready to use.
To make the custard: In a small sauce pan over medium heat, simmer the pineapple juice until its reduced by half. Set aside and let cool. In a separate small sauce pan over low heat, simmer the milk with the vanilla bean until warm. Using a whisk, beat the egg yolks with the sugar, add the flour and stir in the warm milk. Pour the mixture into a pot and cook over medium heat, stirring occasionally, until the cream is smooth, but not too thick. Stir in the pineapple reduction. Transfer the custard to a bowl, cover the surface with plastic wrap and allow to cool. When the custard is cool, transfer to a large pastry bag fitted with a wide round pastry tip.
To assemble the dish: Place a puff pastry disk on the plate. Pipe the custard over the pastry in circles and place a slice of caramelized pineapple on the custard. Cover with another disk of puff pastry and pipe some Chantilly cream on top. Top with one more pastry round and drizzle with cherry maraschino sauce. Garnish with a maraschino cherry on top. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 32225,"Black Bean Burger 2 1/2 pounds cooked black beans 2 cups fresh cilantro, chopped
1 cup breadcrumbs
1/3 cup mayonnaise
1 tablespoon plus 1 teaspoon cumin
1 tablespoon kosher salt
2 teaspoons chipotle powder
2 teaspoon dried oregano
2 teaspoon freshly ground black pepper
2 tablespoons grapeseed oil
2 tablespoons grapeseed oil 6 slices pineapple, 1/2 inch thick each
6 tablespoons unsalted butter
6 brioche burger buns, split
6 leaves Bibb lettuce
6 slices tomato
6 slices red onion Vegetable chips, for serving
Instructions: For the black bean burger: Combine the beans, cilantro, breadcrumbs, mayonnaise, cumin, salt, chipotle powder, oregano and black pepper in a bowl and mash with your hands until about 2/3 of the black beans are mashed. The mixture should hold together when you pat it into a burger. Shape 6 burgers from the mixture. Heat a griddle over high heat, add the grapeseed oil and then the burgers. Cook until the burgers are seared on one side, 3 to 4 minutes. Flip and cook on the second side until browned, 2 to 3 minutes. Remove from the griddle and serve immediately following the plating instructions below. To plate: Heat a griddle over high heat, add the grapeseed oil and then the pineapple slices. Cook until the pineapple slices are seared on one side, 2 to 3 minutes. Flip and cook on the second side until browned, 2 to 3 minutes. Butter both sides of the burger buns and toast on the griddle until golden brown, 1 to 2 minutes. Set the bottoms of the buns on 6 plates. Top each with a lettuce leaf, tomato slice, red onion slice and burger. Add the bun tops and serve each with a piece of seared pineapple and some vegetable chips on the side. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 32226,"Roast Chicken 3 1/2 pound chicken Goose fat Salt and pepper Instructions: Preheat oven to 350 degrees. Rub chicken with goose fat, salt and pepper. Place chicken, breast side down on a rack in a roasting pan. Roast 30 minutes, turn over and roast for an additional 20 to 30 minutes, basting occasionally, or until the juices run clear. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32227,"Orzolaya 8 ounces dried orzo 1 tablespoon unsalted butter 1 1/2 teaspoons olive oil 6 ounces andouille sausage, cut into 1/4-inch slices 12-ounces boneless, skinless chicken breast, cut into 1/2-inch cubes and seasoned with 1/4 teaspoon Creole seasoning 12-ounces boneless, skinless chicken breast, cut into 1/2-inch cubes and seasoned with 1/4 teaspoon Creole seasoning
2 tablespoons finely diced tasso ham 2 tablespoons finely shredded pickeled pork or fully cooked smoked pork loin or butt 1 medium green bell pepper, seeded and cut into small dice 1 medium stalk celery, finely diced 2 green onions, thinly sliced 2 tablespoons finely diced yellow onion 2 tablespoons finely diced red onion 1/2 jalapeno, seeded and minced 1 bay leaf 11/2 cups seeded, diced, plum tomatoes 1 teaspoon garlic puree 1 teaspoon Creole seasoning 6 ounces rock shrimp 1 1/2 cups unsalted chicken stock 1/4 teaspoon Worcestershire sauce 1/4 teaspoon hot pepper sauce 1/8 teaspoon crushed red pepper flakes 1/8 teaspoon ground black pepper 1/8 teaspoon ground white pepper Grated Parmesan cheese, for garnish Instructions: Cook the orzo according to package directions. Set aside. Melt the butter and oil in a large non-stick saute pan over high heat. Add the andouille and saute 2 minutes. Add the seasoned chicken and cook an additional 4 minutes, stirring frequently so the chicken does not stick to the pan. Reduce the heat to medium high and stir in the ham, pork, bell pepper, celery, onions, jalapeno, and bay leaf, sauteing for 3 more minutes. Add the tomatoes, garlic puree, and Creole seasoning, stir occasionally and continue cooking 6 minutes until the vegetables are soft. Stir in the shrimp and cook for 2 more minutes. Incorporate the orzo into the mixture, pour in the chicken stock or broth, and add the Worcestershire and hot pepper sauce, red pepper flakes, and ground black and white peppers. Bring to a simmer and cook 3 minutes. Remove the bay leaf and discard. Serve with freshly grated parmesan cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 32228,"Chocolate and Lemongrass Mousse 3 sticks of lemongrass 1 cup milk 4 1/2 oz milk chocolate 1 packet gelatin 2 egg yolks 1/4 cup sugar 2/3 cup heavy cream 2 lemons Sugar and cornstarch, to taste Handful crystallized lemon rinds Instructions: Finely chop the lemongrass into small pieces or finely grind in a food processor or mortar and pestle.
Pour the milk into a large, heavy-based saucepan, add the lemongrass, and bring to a boil. Remove from the heat and leave to infuse for 1 hour.
Break the chocolate into cubes and melt in a bainmarie or microwave. Soften the gelatin in a small bowl filled with cold water and stir it into the chocolate until dissolved.
In a medium bowl, whisk the egg yolks and sugar. Semiwhip the heavy cream in a separate bowl. Whisk the egg-sugar mixture into the milk. Return to low heat, stirring continuously to slowly cook the egg until the mixture has slightly thickened. Remove from the heat and stir in the melted chocolate. Leave to cool slightly.
Pass the mixture through a sieve to remove the lemongrass. Allow to cool completely.
Slowly fold in the heavy cream (do not overwhip the cream or it will separate). Pour the mousse into molds (see Note) and leave to set in the refrigerator, about 2 hours.
Just prior to serving, make the sauce, juicing the lemons into a small heavy-based saucepan. Reduce by two-thirds over a low heat. Add a little sugar to taste. Thicken with cornstarch as desired.
To serve, turn each mousse out onto a plate. Garnish with caramelized lemon rind and drizzle with sauce.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 32229,"Charred Poblano Cheeseburgers 2 large poblano peppers, halved lengthwise and seeded 2 plum tomatoes or 1 large tomato, cored and halved 1 small onion, quartered 3 cloves garlic, unpeeled Kosher salt 4 hamburger buns, split open 1 large egg white, lightly beaten 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1 1/2 pounds ground beef chuck 6 slices muenster cheese Instructions: Preheat the broiler. Put the poblanos cut-side down on a foil-lined broiler pan. Add the tomatoes, onion and garlic and broil until charred, 7 to 8 minutes. Cool slightly, then peel the garlic. Chop the garlic, onion and tomatoes; toss in a bowl with salt to taste. Peel the poblanos and cut each in half. Preheat the oven to 350 degrees F. Brush the bun tops with the egg white. Mix the oregano, cumin and chili powder, sprinkle on the bun tops and put the tops and bottoms on a baking sheet. Bake 5 minutes. Heat a large cast-iron skillet over medium-high heat. Shape the beef into four 3/4-inch-thick patties; make an indentation in the centers. Sprinkle the skillet with salt, then cook the burgers until browned on the bottom, about 4 minutes. Flip, then top each burger with some of the tomato mixture and cheese. Cover and cook 3 to 5 minutes. Serve on the spiced buns with the poblanos and the remaining tomato mixture. ","[Malbec, Zinfandel, Tempranillo, Syrah]" 32230,"Poblano Pesto 2 poblano peppers 1/2 cup grated Parmesan 1/4 cup fresh cilantro leaves, roughly chopped 2 cloves garlic, coarsely chopped 1 tablespoon chili powder 1/2 cup vegetable oil Kosher salt Instructions: Char the poblano peppers on top of a gas burner, on a grill, or under the broiler) until all of the sides are blackened. Place in a bowl covered tightly with plastic wrap, allowing the steam to help loosen the skin. With your fingers or a spoon, scrape and discard the blackened skin then remove the seeds and core. Coarsely chop the poblanos, and place into a mini food processor. Add the Parmesan, cilantro, garlic, chili powder and oil and process until well combined, but not totally smooth. Taste and season with salt. ","[Rioja, Tempranillo, Garnacha, Barbera]" 32231,"Shrimp and Sausage Cioppino 1/4 cup extra-virgin olive oil 1 large fennel bulb, trimmed and chopped into 1/2-inch pieces 4 cloves garlic, peeled and smashed 1 large or 2 small shallots, chopped 1/2 teaspoon kosher salt, plus 1/2 teaspoon 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon 1 pound spicy Italian turkey sausage links, casings removed 2 cups white wine, such as Pinot Grigio 1/4 cup tomato paste 3 cups low-sodium chicken broth 1 bay leaf 1 pound large shrimp, peeled and deveined 1 (15-ounce) can cannellini beans, rinsed and drained 1 cup fresh basil leaves, chopped 1 tablespoon chopped fresh thyme leaves Serving suggestion: crusty sourdough bread. Instructions: In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes. Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 32232,"Light Fry Sauce 1 cup plain Greek yogurt 3/4 cup ketchup
1/2 cup buttermilk
Juice of 1 lemon
1 clove garlic, grated Pinch each kosher salt and freshly ground black pepper Instructions: Add the yogurt, ketchup, buttermilk, lemon juice, garlic, salt and pepper to a bowl and mix. ","[Chardonnay, Riesling, Gewrztraminer]" 32233,"Lump Crab Cakes with Cocktail Remoulade Sauce 4 slices white sandwich bread, crusts removed 1 pound jumbo lump crabmeat, picked through for bits of shell
1/4 cup mayonnaise
2 green onions, finely chopped
2 teaspoons finely grated lemon zest
1 teaspoon Worcestershire sauce
1 teaspoon seafood seasoning, such as Old Bay 1/4 teaspoon hot sauce, such as Tabasco
Kosher salt and freshly ground black pepper
1 large egg, lightly beaten
5 tablespoons unsalted butter
1 small clove garlic, thinly sliced
1 pound baby spinach
Cocktail Remoulade, for serving, recipe follows Lemon wedges, for serving
1/3 cup mayonnaise 1/3 cup ketchup
2 tablespoons prepared horseradish
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon whole grain mustard
1 tablespoon white wine vinegar
2 teaspoons finely chopped capers
1 green onion, finely chopped
Kosher salt and freshly ground black pepper Instructions: Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, green onions, lemon zest, Worcestershire, seafood seasoning, hot sauce, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly. For the mixture into eight 3-inch-wide crab cakes. Refrigerate for about 30 minutes to set slightly. Melt 3 tablespoons of the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, about 4 minutes per side. Transfer to a large plate and cover loosely with foil. Melt the remaining 2 tablespoons butter in a large pot over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the spinach, in batches if necessary, and cook, tossing, until just wilted. Season with salt and pepper. Divide the spinach among four plates and top with the crab cakes. Serve with Cocktail Remoulade and lemon wedges. Mix together the mayonnaise, ketchup, horseradish, parsley, mustard, vinegar, capers, green onion and some salt and pepper in a bowl. Cover and refrigerate at least 1 hour. The remoulade keeps, refrigerated, for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 32234,"Minestrone 1/4 cup extra-virgin olive oil 3 tablespoons minced pancetta (about 1 ounce) 1 medium Spanish onion, chopped 3 medium carrots, chopped 2 celery stalks, with leaves chopped 5 cloves garlic, chopped 1/2 medium zucchini, chopped 1/4 head Savoy cabbage (about 9 ounces), cored and shredded 7 drained whole, peeled, canned tomatoes, roughly chopped 9 cups chicken broth, homemade or low-sodium canned 1/3 cup tubetti or other small pasta, such as orzo, or broken spaghetti 1 can cannellini beans (about 16 ounces), with liquid 2 tablespoons finely chopped flat-leaf parsley 3 tablespoon minced fresh marjoram 1/2 cup freshly grated Parmesan, plus more for serving Kosher salt and freshly ground black pepper Instructions:

1. Heat oil in a large pot over medium-high heat. Add pancetta and cook, stirring, until slightly crisp and fat has rendered, about 1 minute. Reduce heat to medium, add onion, carrots, celery, and garlic. Cover and cook, stirring occasionally, until vegetables soften, about 15 minutes. Add zucchini, cover, and cook, stirring occasionally, for 3 minutes. Add cabbage and cook, stirring, until wilted, about 3 minutes more. Stir in tomatoes and broth; bring to a boil. Stir in pasta, lower heat to a simmer, and cook until pasta is tender, about 10 minutes.
2. In a small bowl, mash half beans with a fork. Add mashed and whole beans to soup and cook, stirring, about 3 minutes. Remove soup from heat and stir in herbs and cheese. Season with salt and pepper, to taste. Divide among warm soup bowls and sprinkle with Parmesan. Serve immediately with more cheese at table. ","[Barolo, Barbaresco, Chianti, Rioja]" 32235,"Round 2 Recipes -Ale and Onion Meatloaf 1 1/2 pounds ground beef, reserved from Ale House Burgers with Red Onion Compote, recipe follows 1/3 cup leftover red onion compote from AAle House Burgers with Red Onion Compote, recipe follows 1 egg 1/2 cup bread crumbs 1 tablespoon chopped garlic 1/4 cup ketchup, divided 1/2 cup water 1 1/4 cups beer 1/2 cup brown sugar 2 red onions, sliced Salt and freshly ground black pepper 3 pounds ground beef 1/4 cup beer 2 tablespoons grill seasoning 1/2 cup shredded Cheddar Romaine lettuce 4 hamburger rolls, toasted Instructions: Preheat oven to 375 degrees F. In a large bowl mix together the ground beef with all ingredients, except 2 tablespoons ketchup. Form ground beef into a loaf shape on a baking sheet. Brush top and sides with remaining ketchup. Bake for 1 hour. Transfer to a serving platter and serve. For Red Onion Compote: In a medium saucepan add 1/2 cup water, beer, brown sugar, and red onions. Season with salt and pepper, to taste, and stir to combine. Bring to a boil then reduce to a simmer. Simmer, stirring occasionally for about 1 hour or until the mixture has thickened and has reduced to about 2 cups. Transfer to a bowl and set aside to cool completely. For Burgers: In a large bowl mix together the ground beef, beer and grill seasoning until well incorporated. Reserve half of the mixture for Round 2 Meatloaf recipe. Shape the remaining beef into 4 equal portions and flatten each portion. Place 2 tablespoons of cheese in the center of each and wrap the edges around the cheese to form a ball. Flatten each ball into patties. Place on platter and cover. Refrigerate if not cooking immediately. Set up grill or indoor grill pan for direct cooking over medium-high heat. When ready to start grilling, oil the grate. Place patties on the hot oiled grill and cook 4 to 5 minutes per side for medium. Serve over lettuce on toasted buns topped with red onion compote.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 32236,"Crispy Cod with Lentils 2 carrots, halved lengthwise and sliced crosswise 1 large or 2 small leeks (white and light green parts only), halved lengthwise and sliced crosswise Kosher salt 1 8-ounce package precooked lentils (about 1 1/2 cups) 2 tablespoons plus 1 teaspoon red wine vinegar 1/4 cup plus 1 teaspoon extra-virgin olive oil Freshly ground pepper 1 1/2-pound piece center-cut skinless cod fillet, cut into 4 pieces 1 tablespoon Dijon mustard 1 clove garlic, finely grated 3 tablespoons breadcrumbs 1 tablespoon finely chopped fresh parsley 4 cups baby arugula (about 2 1/2 ounces) Instructions: Preheat the oven to 375?. Combine the carrots, leeks and 1 cup water in a medium saucepan; season with salt. Bring to a boil, then reduce to a simmer and cook, stirring, until the carrots are tender, about 5 minutes (add a few tablespoons of water if necessary). Add the lentils and cook, tossing, until hot, 2 to 3 minutes. Remove from the heat. Add 2 tablespoons each vinegar and olive oil; toss. Season with salt and pepper. Set aside. Meanwhile, season the cod all over with salt and pepper. Combine the mustard and garlic in a bowl; spread on one side of the fish. Combine the breadcrumbs and parsley in a shallow bowl. Press the mustard side of the fish into the breadcrumb mixture to coat. Heat 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the cod crumb-side down; cook until golden brown, about 3 minutes (rotate the skillet as needed for even browning). Carefully flip the fish, transfer the skillet to the oven and bake until cooked through, 8 to 10 minutes. Meanwhile, toss the arugula in a large bowl with the remaining 1 teaspoon each vinegar and olive oil; season with salt and pepper. Divide among plates; top with the lentil mixture. Serve with the cod. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 32237,"Chicken with Almond Sauce 5 lbs chicken pieces salt and freshly ground pepper 3 Tbs. STAR Originale Olive Oil 1 large onion, chopped 4 cloves garlic, minced 2 Tbs. all-purpose flour 1 1/2 cups chicken broth 1 bay leaf pinch saffron strands 1/2 cup slivered almonds 3 Tbs. minced parsley 2 hard-cooked eggs, chopped 2 Tbs. STAR Capers Instructions: 1.Sprinkle chicken with salt and pepper to taste. Heat olive oil in 1 very large or 2 medium skillets over medium-high heat. Add chicken and brown on all sides, about 3-5 minutes per side. Remove chicken and set aside. Pour off all but 2 Tbs. of pan drippings. In same pan, saute onion and half of garlic until soft. Stir in flour to blend, then slowly stir in 1 cup broth, bay leaf and saffron. Return chicken to pan, cover and simmer over medium-low heat 30 minutes.
3. Meanwhile, in blender, combine almonds, 2 Tbs. parsley, remaining garlic and broth. Process until almonds are finely ground. With tongs or slotted spoon, transfer chicken to platter. Turn heat to high and stir almond mixture into pan liquids. Bring to boil and boil 1-2 minutes, or until slightly thick. Pour sauce over chicken and sprinkle with eggs, capers and remaining parsley. 3 Key Ingredients: STAR Originale Olive Oil, Capers, Chicken ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32238,"Queensland Duckling 1 tablespoon salt 1 (3 pound) Muscovy duck, skin on, cut into 4 even pieces 1/2 cup peanut oil 1 (30-ounce) can pineapple pieces, drained and juices reserved 2 green peppers, diced to same size as pineapple 2 tablespoons grated fresh gingerroot 1 cup pineapple juice 2 tablespoons soy sauce 1 teaspoon freshly ground black pepper 2 tablespoons arrowroot Instructions: Bring large saucepan with 3 quarts salted water to boil. Add duck, reduce heat and cover to simmer for 2 to 2 1/2 hours until tender. Remove duck and strip flesh from carcass and dry with cloth. Strain cooking liquid and let cool. Once cooled, skim fat and reserve. Heat oil in frying pan and add duck pieces, frying 15 minutes until crisp brown on all sides. Return duck to large saucepan, add 1 3/4 cups cooking liquid, 1 cup pineapple pieces, green pepper and ginger. Cover and simmer another 15 minutes. Remove duck and rest on heated serving dish to keep warm. Skim any fat from surface of cooking liquid and bring to a boil. Separately combine pineapple juice, soy sauce, pepper and arrowroot, mixing well. Add this to cooking liquid and stir until it thickens and clears. Pour sauce over duck. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32239,"Baked Alaska Sugar Strawberries 1/4 cup orange liqueur (Grand Marnier) 1/4 cup water 1/2 cup light corn syrup 3/4 cup sugar 5 large egg whites 1/4 teaspoon salt Pinch of cream of tartar 1/2 half egg shell, thoroughly washed 1 tablespoon confectioners' sugar 1/4 cup white rum, 151 rum or brandy Instructions: To make the strawberry sauce, puree the strawberries and sugar in a food processor until liquefied. Lighty coat a 10 1/2 by 15 1/2-inch jelly roll pan with nonstick vegetable spray. Add the batter to the pan and bake for 13 to 15 minutes, until lightly tanned and springy. Set on a rack to cool. Cut out two circles of cake, one 5 inches in diameter; the other 4 1/4 inches in diameter. Cut out a rectangle 3 by 15 1/2 inches. Sprinkle the cake with the orange liqueur. Wrap the ice cream container in a hot towel to loosen it. Invert the container onto the larger cake circle. Top with the smaller circle. Use the cake rectangle to wrap the sides, making sure that the wet side of the cake is facing in. Fill any gap with leftover scraps. Return the cake to the freezer. Set a rack towards the bottom of the oven with plenty of room above it. Preheat the oven to 450 degrees.
   To make the Italian Meringue, put the water, corn syrup, and sugar in a small saucepan fitted with a candy thermometer. Over high heat, bring the temperature to 246 degrees. In the meantime, completely clean and dry mixing bowl. With an electric mixer, whisk the egg whites, salt, and cream of tartar until creamy, foamy, and barely able to hold very soft peaks. With the mixer running on slow, carefully drizzle in the hot syrup. Continue to whisk on high, for about 2 minutes, until the consistency of shaving cream; slightly glossy and able to hold soft peaks. Set the cake on a heatproof serving platter. With a metal spatula, spread the meringue entirely around the cake. With a pastry bag fitted with a star tip, pipe any leftover meringue in a decorative pattern. Pipe one large rosette in the top and plant the eggshell in it. Dust the meringue with the confectioners' sugar. Bake for 2 to 3 minutes until lightly tanned. Pour the strawberry sauce around the bottom of the platter. In the meantime, gently warm the rum or brandy in a small saucepan. Pour it into the egg shell and drizzle the rest over the cake. Ignite! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 32240,"Mushroom Risotto 1 tablespoon olive oil 5 to 6 cups chicken stock, recipe follows, or canned low-sodium chicken broth 2 tablespoons unsalted butter 1/2 cup finely chopped shallots 1 teaspoon minced garlic 12 ounces assorted mushrooms, wiped clean and thinly sliced, stems removed and reserved for making stock, if desired 2 cups arborio rice 1 teaspoon chopped fresh thyme 1 cup dry white wine 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup heavy cream 1 cup finely grated Parmesan 2 teaspoons chopped fresh parsley leaves 1 to 2 teaspoons truffle oil, optional 4 ounces prosciutto or Serrano ham, thinly sliced and cut into chiffonade, garnish 1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds assorted chicken bones (wings, backs, necks) 2 ribs celery, roughly chopped 1 large carrot, roughly chopped 1 large yellow onion, peeled and quartered 1 head garlic, cut in 1/2 horizontally Mushroom stems, optional 1 leek, well rinsed and roughly chopped, optional 3 bay leaves 2 sprigs fresh thyme Parsley stems 1 teaspoon salt 1/2 teaspoon black peppercorns 4 quarts water Instructions: In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot. In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well. Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste. Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham. In a large stockpot, combine all the ingredients and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface. Remove from the heat and strain through a fine mesh strainer into a clean container. (If necessary, strain again.) Remove the meat from the bones and reserve for another use. Discard the bones and vegetables. Let the stock cool completely, and refrigerate overnight. Skim any fat that forms on the surface. Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32241,"Seafood Rustica 2 (1 1/2 pound) whole lobsters 1 pound live Littleneck or Manila clams 1/4 cup white wine 1/4 cup water 1 pound sea scallops 1/2-cup cognac 1 shallot, finely shopped 2 cups chilled butter, diced Salt and pepper, to taste 1 large round loaf semolina bread Parsley, finely chopped, for garnish Instructions: In a steamer, steam lobster and clams, approximately 10 minutes. Remove the lobster and clams. Reserve the juices. Crack and separate the claws and tails from the lobster discard the shells. In a shallow saute pan, add the wine, water, and scallops. Cook on medium heat until the scallops are done. Reserve the juices. Combine the reserved seafood juices, combined, they should equal 1 1/2 cups liquid. If there is too little liquid, supplement with water. In a heavy-bottomed pan, add the reserved juices, cognac, and shallots, reduce by half. Remove from heat add 2 pieces of butter. Whisk until melted and return to medium heat continue to whisk while adding the butter, the sauce should thicken to the pouring consistency of cream. Add the salt and pepper, to taste. Cut the top off the loaf of bread and hollow it out. Keep the removed bread for bread crumbs. Leave an inch thick crust on the sides and bottom. Fill the bread hollow with the seafood and top with the cognac sauce. Garnish with a sprinkle of parsley. Serve immediately once assembled. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 32242,"San Diego-style Blue Corn Salmon Tacos with Orange-Habanero Hot Sauce 3 cold-smoked salmon fillets, 8 ounces each Canola oil Salt and freshly ground black pepper 1/4 head green cabbage, finely shredded 2 green onions, thinly sliced 1 cup best-quality mayonnaise 1 tablespoon chipotle pepper puree 1 tablespoon fresh lime juice 1/4 cup finely chopped fresh cilantro 12 fried blue corn taco shells Orange-Habanero Sauce, recipe follows 6 cups fresh orange juice 1 habanero cl 1 tablespoon honey Salt Instructions: Preheat grill or grill pan over high heat. Brush salmon with oil and season with salt and pepper. Grill on each side for 3 to 4 minutes. Let cool slightly and shred the meat with a fork. Place in a bowl with the cabbage and green onions. Combine the mayonnaise, chipotle and lime juice in a small bowl and season with salt. Add the mayonnaise and the cilantro to the salmon mixture and gently fold to combine. Season with salt to taste, if needed. Divide the salmon mixture among the taco shells and drizzle each with the Orange-Habanero Sauce. Place juice and habanero in a medium nonreactive saucepan and cook over high heat until reduced to 1 cup, stirring occasionally. Remove the habanero, whisk in the honey and season with salt. Let cool to room temperature before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 32243,"Berry Cookie Cobbler 2 bags (12 ounces each) frozen mixed berries, thawed 1 container (21-ounce) apple pie filling 1/3 cup granulated sugar 1 1/2 teaspoons ground cinnamon 1 roll (18-ounce) prepared sugar cookie dough Vanilla ice cream Instructions: Preheat oven to 350 degrees. In a large bowl, mix berries, apple filling, sugar, and cinnamon. Transfer fruit mixture to an 8 by 8 by 2-inch baking dish. Crumble cookie dough over fruit, covering thickly and completely. Bake uncovered until cookie crust is golden and crisp, and juices bubble thickly, about 45 minutes. Serve warm with ice cream. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 32244,"Danish Apple and Prune Cake 5 ounces butter 7 ounces caster (superfine) sugar 2 eggs, well beaten 3 ounces self-rising flour 4 ounces ground almonds 4 ounces milk 1 teaspoon vanilla extract 1 tablespoon boiling water 1/2 teaspoon baking powder 8 stoned prunes, chopped 4 ounces shelled walnuts, finely chopped and mixed with 2 tablespoons sugar 2 green apples, cored and sliced 3 tablespoons sugar Ground cinnamon Butter Instructions: Preheat the oven to 375 degrees F and butter a 10-inch round cake pan. Cream together the butter, sugar, eggs, flour, almonds, milk, vanilla, boiling water and baking powder in a food processor, running it for 10 seconds. Run a spatula round the bowl and process for 5 seconds more. Pour into the prepared pan. Scatter the prunes evenly on the batter. Spoon over walnut and sugar mixture. Arrange the apple slices on top of the walnuts. Bake for 45 minutes. Sprinkle the surface with sugar and cinnamon. Dot with butter and bake for 20 to 25 minutes more, or until a skewer comes out clean. Cool in the tin. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32245,"Vanilla Malted Ice Cream Cake 1 12-ounce store-bought angel food cake 1 1/2 cups cold heavy cream 1/4 cup plus 2 tablespoons malted milk powder Cooking spray 1 1/2 quarts vanilla ice cream, softened White sprinkles, for topping (optional) Instructions: Trim the brown crust off the top, bottom and sides of the angel food cake using a serrated knife. Thinly slice the cake. Whisk 1/2 cup heavy cream and 1/4 cup malted milk powder in a small bowl until the powder is mostly dissolved; let sit 5 minutes, then whisk again until the powder is completely dissolved and the mixture is slightly thickened. Lightly coat the bottom and sides of a 10-inch tube pan with cooking spray. Press about half of the cake slices into the bottom of the pan and slightly up the sides in a single layer, trimming as needed. Drizzle half of the malted cream over the cake slices. Scoop half of the ice cream into the pan and spread with an offset spatula to make an even layer. Press some of the remaining cake slices on top of the ice cream to make an even layer, trimming the slices as needed. Drizzle with the remaining malted cream. Repeat with the remaining ice cream and cake slices. Cover with plastic wrap and freeze until firm, at least 4 hours and up to 5 days. Loosen the edges of the cake with an offset spatula, then invert onto a platter. Beat the remaining 1 cup heavy cream and 2 tablespoons malted milk powder with a mixer until stiff peaks form. Spread over the top and sides of the cake and top with sprinkles. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 32246,"Cassis Bouillabaisse 2 pounds shellfish scraps, such as lobster bodies and shrimp shells Extra-virgin olive oil Salt and freshly ground pepper 2 onions, chopped 1 carrot, chopped 1 stalk celery, chopped 1 cup tomato paste 6 ounces white wine 1 gallon vegetable stock or water 3 tomatoes, chopped 1 sprig fresh dill Juice of 1 lemon 1 pinch saffron 1/2 bunch fresh basil 1/2 bunch fresh parsley 1 pound clams 1 pound mussels 1 cup extra-virgin olive oil 12 shrimp 8 scallops Four 3-ounce pieces fresh fish, such as a grouper and salmon 2 lobster tails, cut in half 1 pound diced cooked potatoes 1 cup freshly diced tomatoes 1/2 cup chopped fresh basil, chives and scallions 1 bulb fennel, shaved Croutons, for garnish Saffron aioli, for garnish (a mixture of roasted garlic, saffron, mayonnaise, lemon juice and salt and pepper) Instructions: For the broth: Saute the fish scraps in olive oil in a large pot until they turn red. Stir in some salt and pepper and the onions, carrots and celery and cook for a few minutes. Mix in the tomato paste until almost attached to the pot. Pour in the wine to deglaze, and cook until reduced to almost dry. Add the stock, tomatoes, dill, lemon juice, saffron, basil and parsley. Bring to a boil, and then reduce to a simmer and cook slowly for a couple of hours. Strain the broth and return to the pot. Add the clams and mussels, cover and cook until they open, and then remove them from the pot and reserve. For the bouillabaisse: Heat the oil in a large pot until hot. Add the shrimp, scallops, fish and lobster tails and sear until cooked. Stir in potatoes, tomatoes, herbs and fennel. Divide the vegetables and fish among four bowls, and add the reserved mussels and clams. Pour over the broth and garnish with croutons and saffron aioli. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 32247,"Buttermilk Cheddar Corn Cakes 1/2 cup all-purpose flour 1/2 cup yellow cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2 tablespoons unsalted butter, plus extra for cooking corn cakes 1 large egg
1 cup low-fat buttermilk
1/2 cup shredded sharp Cheddar 1/3 cup canned corn, rinsed and drained, optional
1 tablespoon dried chives
Serving suggestions: butter and maple syrup Instructions: Whisk together the flour, cornmeal, sugar, baking powder and salt in a mixing bowl. Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients. Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives. Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32248,"Curtis' Apple Butter 18 apples, Golden delicious, peeled, cored and quartered 1 1/2 cups apple cider 2 cinnamon sticks 1 teaspoon ginger 1/2 teaspoon nutmeg 1/4 teaspoon cloves 1/4 mace 1 1/4 cups sugar 2 tablespoons lemon juice Instructions: Place all in pot. Cook for 2 1/2 hours, mashing apples occasionally, until color turns deep brown. Tip: APPLE RINGS Slice apples paper thin in rings. Spread on nonstick baking sheet, and bake at 220 degrees for one hour. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32249,"North Carolina-Style BBQ Turkey Kosher salt 3/4 cup light brown sugar 1/4 cup coriander seeds 1 (2-inch) piece fresh ginger, sliced (about 1 1/4 cups) 2 bay leaves 1 gallon ice 1 (16 to 18-pound) turkey, cleaned and gizzards removed 3 cups cider vinegar 3/4 cup granulated sugar 1/3 cup ketchup 1/4 cup honey Kosher salt 2 tablespoons crushed red pepper 1 1/2 teaspoons freshly ground black pepper Kosher salt 2 celery stalks, quartered 1 lemon, quartered 1 onion, quartered 4 sprigs fresh parsley Instructions:

1. For the brine: In a large stockpot, bring 6 quarts water, 1 1/2 cups salt, brown sugar, coriander, ginger, and bay leaves to a boil. Lower the heat and simmer 10 minutes, stirring occasionally to make sure the salt and sugar are dissolved. While the brine is simmering, fill a bucket (or pot) big enough to hold a turkey with the ice. Pour the brine over the ice. When the brine has cooled, add the turkey. Place a heavy object like a plate or lid on top of the turkey to keep it submerged in the liquid. Brine in the refrigerator for up to 8 hours.
2. For the sauce: Heat the vinegar and granulated sugar in a medium saucepan over medium heat until the sugar dissolves. Off the heat, stir in the ketchup, honey, 1/4 cup salt, red pepper, and black pepper. Reserve 1 1/2 cups for passing at the table.
3. For the turkey: Prepare an outdoor grill with a medium-high fire for both direct and indirect grilling. Position a drip pan under the grate on the indirect side of the grill. Sprinkle the cavity of the turkey with salt and stuff with the celery, lemons, onions, and parsley, then tie the legs. Place the turkey breast-side up over the drip pan. Toss 1 cup of the soaked wood chips onto the coals. Cover the grill and rotate the lid so that the vent holes are directly over the meat. To maintain a medium-low smoky fire, add about a dozen pieces of charcoal and another cup of wood chips to the fire whenever the fire dies down. Rotate the turkey about every 45 minutes to prevent the side closest to the coals from overcooking.
4. After 1 hour, begin basting the turkey every 20 to 30 minutes with the remaining 2 1/2 cups of sauce. (Keep the grill covered between basting.) Cook until an instant-read thermometer inserted in the thigh, not touching the bone, registers 165 degrees F, 2 1/2 to 3 hours. Transfer to a cutting board and let rest 15 minutes before carving. Serves: 8-10 (analysis done for 10) Nutrition Information (per serving): Sauce for passing included Calories: 1109 Total Fat: 50 grams Saturated Fat: 14 grams Total Carbohydrates: 23 grams Protein: 132 grams Sodium: 2009 milligrams Cholesterol: 503 milligrams Fiber: 0.5 grams Serves: 32 Nutrition Information (per 2 tablespoons): Calories: 28 Total Fat: 0 grams Saturated Fat: 0 grams Total Carbohydrates: 7 grams Protein: 0 grams Sodium: 56 milligrams Cholesterol: 0 milligrams Fiber: 0 grams ","[Pinot Noir, Barbera, Tempranillo, Garnacha]" 32250,"Shrimp Curry Rice 2 cups jasmine rice, rinsed 4 cups water 1 cup coconut milk 2 tablespoons butter 2 tablespoons curry powder 1 pound (21 to 25 count per pound) cooked tiger shrimp, peeled and deveined 2 Thai chiles, minced 1/2 cup chopped greens onions 1 cup medium diced plum tomatoes 1 cup medium diced pineapple 1/2 cup roughly chopped cilantro leaves 1/2 cup medium diced papaya 1/2 teaspoon ground allspice Salt and freshly cracked black pepper Instructions: Place clean rice, water, coconut milk, butter, and curry powder in a saucepot. Bring to a simmer, cover and cook rice, for about 15 minutes, then remove from the heat and allow to steam, covered, for 5 minutes. Uncover and add cooked shrimp, chiles, onions, tomatoes, pineapple, cilantro, papaya, and allspice. Season with salt and freshly cracked black pepper, to taste. Gently fold all together. Allow all the ingredients to set and marry for 3 to 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 32251,"Sea Scallops over Leeks with Mango Curry Chutney Sauce 3 tablespoons grapeseed oil (1 tablespoon to saute the leeks, 1 tablespoon to saute the onion and garlic for the sauce, and 1 tablespoon to sear the scallops) 4 tablespoons (1/2 stick or 1/4 cup) butter, (1 tablespoon to saute the leeks, 1 tablespoon to sear the scallops, and 2 tablespoons to whisk into the sauce) 4 leeks, white and tender greens parts only, soaked in salt water to remove grit and sliced on the bias into 1/2-inch pieces 1 onion, peeled and thinly sliced 1 garlic clove, peeled and thinly sliced 2 cups mango/peach juice (preferably with no additional sugar added) 2 tablespoons mild curry paste 1/2 cup dark chocolate chips (recommended: Hershey's Special Dark Chocolate Chips) 8 (U-10) sea scallops 2 teaspoons chili powder 2 teaspoons dark cocoa (recommended: Hershey's Cocoa Special Dark Chocolate) Salt and freshly ground black pepper 1/4 cup sour cream Instructions: Heat 1 tablespoon of the grapeseed oil over medium heat in a large saute pan and add 1 tablespoon of the butter (reserving the other 2 tablespoons oil and the other 3 tablespoons butter). Reduce the heat to low and slowly cook the leeks until tender. Transfer to a utility platter, cover and keep warm. (Keep the same pan handy to sear the scallops.) While the leeks are cooking, in a separate medium saucepot heat 1 tablespoon of oil over medium heat (reserving the last tablespoon of oil) and saute the onion and garlic until the onion becomes translucent. Add the mango peach juice and curry paste and let reduce by two-thirds. Whisk in the chocolate chips and cook for about 10 minutes to integrate flavors. While the sauce is cooking, dust the scallops on both sides with chili powder and cocoa powder, and season with a little salt. Return to the saucepot, and reduce the heat to low. Take 1/4 cup of the hot sauce and put it into a separate bowl. Gradually add the sour cream into the hot sauce, a spoonful at a time to temper the sour cream and keep it from \breaking.
   Gradually add the bowl of tempered sour cream to the sauce a little at a time and allow to thicken over low heat, about 5 more minutes. While the sauce is thickening, return to the pan in which you sauteed the leeks and if you have not already done so, remove them to a utility platter to keep warm. Wipe out the same pan, heat the remaining 1 tablespoon oil over medium-high heat to the smoking point and melt 1 tablespoon of the butter in it (reserving the last 2 tablespoons of butter). Sear each side of the scallop leaving undisturbed for the first 2 minutes or so to let the caramelization process to begin. This will not only allow the seasonings integrate into the surface of the scallops, but will prevent tearing. Further cook the scallops until you see (from the side) that they are beginning to turn opaque inside. When you notice that the opacity extends about 1/4 of the way down from each flat side of the scallop, remove the scallops to a plate and cover them with a pot lid to allow carryover cooking to take over, to avoid overcooking the scallops. Spoon some leeks into the center of serving plate. Top with scallops and spoon curry sauce around. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32252,"Champagne and Pomegranate Cocktail 1 sugar cube 1 fluid ounce pomegranate juice 3 fluid ounces dry sparkling wine Pomegranate seeds, optional Instructions: Place a sugar cube in the bottom of a champagne flute. Pour the pomegranate juice over it, then the sparkling wine. Drop a few pomegranate seeds into the glass. Serve. Yield: 1 drink ","[Champagne, Prosecco, Cava]" 32253,"Double Fried Chicken Sandwich Neutral oil, for frying 6 Par-Fried Chicken Thighs, recipe follows 6 potato buns (any type of bun will do), sliced and toasted 1/2 cup Lime Aioli, recipe follows 1/2 cup kimchi, chopped
   1 cup Cucumber Pickles, recipe follows 1/2 cup Ssamjang, recipe follows 12 sprigs fresh cilantro
   1 egg 7 shakes hot sauce, such as Tabasco
   2 cups buttermilk
   3/4 cup plus 4 cups all-purpose flour
   Pinch plus 3 tablespoons kosher salt
   Pinch plus 1 tablespoon black pepper
   6 boneless chicken thighs Neutral oil, for frying (rice oil works great)
   3 tablespoons baking powder
   2 tablespoons smoked paprika
   1 tablespoon ground white pepper
   2 teaspoons cayenne pepper
   2 tablespoons garlic powder
   2 tablespoons onion powder
   3 cups mayonnaise 1 tablespoon granulated sugar
   2 teaspoons kosher salt
   1 teaspoon ground white pepper
   2 bulbs garlic, roasted
   Zest and juice of 2 limes 2 large cucumbers, sliced thin 1/2 yellow onion, sliced thin
   3 tablespoons kosher salt
   1 cup white vinegar
   1/4 cup granulated sugar
   1 teaspoon black peppercorns
   1 bay leaf
   1 cup gochujang (fermented cl paste; found at any Asian market) 1/4 cup sesame seeds, toasted
   3 tablespoons sesame oil
   2 tablespoons fresh ginger, minced
   2 tablespoons honey
   2 cloves fresh garlic, minced
   Instructions: In a 4-inch-deep skillet or pot, add oil to fill by at least half and preheat to 350 degrees F. Drop Par-Fried Chicken Thighs into oil (2 to 3 at a time, or as many as will fit without crowding). Fry until internal temperature reaches 165 degrees F, about 5 minutes. Open potato buns and layer bottoms with Lime Aioli, kimchi, double-fried chicken, Pickles, Ssamjang, cilantro and bun tops. Enjoy!
   In a bowl, whisk together egg, hot sauce, buttermilk, 3/4 cup flour and the pinches of salt and pepper. Add chicken thighs and refrigerate to marinate for at least 2 hours or up to twenty-four hours. In a 4-inch-deep skillet or pot, add oil to fill by at least half and preheat to 300 degrees F. In a bowl, whisk together baking powder, smoked paprika, white pepper, cayenne pepper, garlic powder, onion powder, remaining 4 cups flour, 3 tablespoons salt and tablespoon black pepper. Dredge chicken thighs in seasoned flour mix until well coated. Shake off excess flour and fry until light golden brown, about 4 minutes. Remove from oil and place on a cooling rack to cool and store. Combine mayonnaise, granulated sugar, salt, white pepper, garlic and lime zest and juice in a blender. Use a spatula to scrape sides and continue to blend until fully mixed together. Refrigerate until needed. In a small bowl, toss cucumbers and onion with salt. Refrigerate 1 hour, then drain excess liquid. Meanwhile, in a small saucepot, add vinegar, granulated sugar, peppercorns, bay leaf and 1/2 cup water and place on medium heat. Bring to a boil to dissolve sugar, then remove from heat. Allow to cool, then add to salted cucumbers and onions. Let sit overnight in fridge to pickle. In a small bowl, combine gochujang, sesame seeds, sesame oil, ginger, honey and garlic until fully incorporated. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32254,"BBQ Chicken Ranch Salad 1 medium sweet potato, peeled and diced small 1 tablespoon extra-virgin olive oil Kosher salt 1 small rotisserie chicken, skin removed, meat shredded 1/2 cup BBQ Sauce, recipe follows, or store-bought 1 head romaine lettuce, chopped One 15-ounce can black beans, drained and rinsed 1 cup cherry tomatoes, halved 1 firm ripe avocado, peeled and diced 1/2 cup Ryan\u2019s Pickled Onions, recipe follows 1/4 cup fried onions Ranch Dressing, recipe follows, or store-bought 1 tablespoon olive oil 1 cup minced yellow onion 2 cups ketchup 3/4 cup low-sodium chicken broth 1/4 cup apple cider vinegar 1/4 cup dark brown sugar 1/4 cup molasses 1 tablespoon Worcestershire sauce 1 tablespoon chili powder 1 teaspoon garlic powder 1 teaspoon smoked paprika 1/8 teaspoon cayenne pepper 1 teaspoon dry mustard 1 teaspoon ground cumin 1 teaspoon ground coriander 1 red onion, thinly sliced 1 cup water 1/4 cup white vinegar 1/4 cup apple cider 2 tablespoons sugar 2 teaspoons kosher salt 1 tablespoon peppercorns 1 cup mayonnaise 1/2 cup buttermilk 2 tablespoons minced chives 2 tablespoons minced flat-leaf parsley 1/4 teaspoon garlic powder 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. Coat the sweet potato in the olive oil and 1 teaspoon salt. Spread in an even layer on the baking sheet. Bake until golden brown and softened, 15 to 18 minutes. Set aside to cool. In a medium bowl, combine the chicken with BBQ Sauce to taste. Toss to coat and set aside. To a large bowl, add the romaine and season with some salt. Add the sweet potatoes, black beans and cherry tomatoes. Season the avocado with salt and add to the bowl along with the Pickled Onions and fried onions. Drizzle with some Ranch Dressing, saving the rest to serve on the side. Top the salad with the chicken. Heat the oil in a medium saucepan over medium heat. Saut the onions until translucent, 7 to 8 minutes. Stir in the ketchup, broth, vinegar, sugar, molasses, Worcestershire, chili powder, garlic powder, smoked paprika, cayenne, mustard, cumin and coriander. Bring to a low boil, reduce the heat to low, and simmer, stirring occasionally, for 30 minutes. Place the onions in a jar. Whisk the water, vinegar and cider with the sugar and salt until dissolved. Add the peppercorns. Pour over the onions and refrigerate for a few hours. Keeps for about 2 weeks. In a small bowl, combine the mayonnaise, buttermilk, chives, parsley, garlic powder, salt and pepper. Refrigerate for up to 1 week. ","[Chardonnay, Zinfandel, Tempranillo, Garnacha]

" 32255,"Three-Cheese Bacon Pizza 1 pound prepared pizza dough, at room temperature All-purpose flour, for dusting 4 slices bacon, chopped 1 8-ounce can tomato sauce 2 tablespoons extra-virgin olive oil 1 clove garlic, grated 1/4 teaspoon dried oregano Kosher salt and freshly ground pepper 1 cup shredded mozzarella cheese (about 4 ounces) 1 cup shredded white cheddar cheese (about 4 ounces) 1 tablespoon grated parmesan cheese Instructions: Put a pizza stone or inverted baking sheet on the lowest oven rack and preheat to 475 degrees F for at least 15 minutes. Meanwhile, roll out the dough into a 9-inch round on a lightly floured surface. Lightly dust a pizza peel or another inverted baking sheet with flour; lay the round of dough on top and set aside. Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Combine the tomato sauce, olive oil, garlic and oregano in a medium bowl; season with salt and pepper. Slide the dough directly onto the hot stone or baking sheet and bake until lightly golden and puffy, about 7 minutes. Remove from the oven and let cool slightly, then carefully slice the crust in half horizontally with a serrated knife to make 2 thin crusts. Turn the crusts cut-side up. Spread with the sauce mixture, then top evenly with the mozzarella, cheddar and bacon. Slide the pizzas back onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, about 8 more minutes. Sprinkle with the parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 32256,"Chunnel Cake Sandwiches with Dulce de Leche Gelato 1 pint vanilla gelato, softened 1/4 cup dulce de leche, plus more for drizzling
Malted milk powder, optional 3/4 cup granulated sugar 1 teaspoon cinnamon
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon orange zest
1/2 teaspoon kosher salt
1 1/2 cups milk
2 tablespoons olive oil
2 eggs
Vegetable oil, for frying
Instructions: For the gelato: Scoop the softened gelato into a large mixing bowl. Using a rubber spatula, fold in the dulce de leche and malted powder to taste, if using. Transfer to an airtight container and refreeze for 2 hours. For the chunnel cakes: Mix together 1/2 cup of the granulated sugar and the cinnamon in a small bowl. Set aside. In a mixing bowl, whisk together the flour, baking powder, orange zest, salt and the remaining 1/4 cup sugar. In a separate bowl, whisk together the milk, olive oil and eggs. Make a well in the center of the flour mixture and pour in the wet ingredients, stirring to create a smooth, shiny batter. Transfer to a piping bag fitted with a medium-size star tip, or a re-sealable freezer bag with a corner snipped off and fitted with the same. Transfer the filled bag to the refrigerator to chill until very cold, 30 minutes to 1 hour. Fill a wide, shallow pot or Dutch oven with 3 inches of vegetable oil, and heat the oil to 360 degrees F. Working in batches, carefully pipe 3-inch coils of the batter into the hot oil. Fry until golden brown, 5 minutes. With a spider or slotted spoon, transfer the fried cakes to the bowl with the cinnamon sugar and coat with sugar on both sides. For the sandwich build: Take one chunnel cake and place a scoop (about 1/3 cup) of the dulce de leche ice cream on top. Sandwich with another chunnel cake, and drizzle with some extra dulce de leche. Serve immediately or freeze for later. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32257,"Waffle Maker Quesadilla 1/2 cup grated Cheddar-Jack cheese 2 flour tortillas (that will fit your waffle maker) 2 tablespoons salsa, such as Pace Picante Sauce
Nonstick cooking spray, for spraying the waffle maker Instructions: Special equipment: a waffle maker Preheat a waffle maker to the regular setting according to the manufacturer's instructions. Sprinkle the cheese on 1 tortilla, add the salsa and place the second tortilla on top. Spray the waffle maker with the cooking spray. Place the quesadilla on the waffle maker, close the lid and cook until the cheese melts, 2 to 3 minutes. Slice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 32258,"Startini Dream Ice 2 parts berry flavored vodka 1 part orange-flavored liqueur (recommended: Cointreau) 1 splash sweetened lime juice (recommended: Rose's Lime Juice) Fresh blueberries Instructions: In a pitcher filled with ice, add berry vodka, orange liqueur, and splash of lime juice. Stir. Strain into martini glass. Garnish with fresh blueberries. ","[Vodka, Orange liqueur, Lime juice]" 32259,"Fettuccine with Chicken and Olives Kosher salt 1 pound skinless, boneless chicken thighs (3 to 4) Freshly ground pepper 1/4 cup extra-virgin olive oil, plus more for drizzling 1 small onion, chopped 3 cloves garlic, minced 1/2 cup dry white wine 1/3 cup pitted kalamata or Gaeta olives, roughly chopped, plus 1 tablespoon brine 1 sprig rosemary 1 15-ounce can cherry tomatoes 12 ounces fettuccine 1/4 cup chopped fresh parsley Grated parmesan cheese, for topping Instructions: Bring a large pot of salted water to a boil. Season the chicken with salt and pepper. Heat the olive oil in another large pot over medium-high heat. Add the chicken and cook, turning once, until browned, about 7 minutes. Move the chicken to one side of the pot. Add the onion to the other side of the pot and cook, stirring, until just softened, about 2 minutes. Stir in the garlic; cook 30 seconds. Add the wine, olive brine and rosemary and cook, stirring everything together and scraping up any browned bits, until the liquid is mostly reduced, about 1 minute. Add the tomatoes, 1/2 cup water and a pinch of salt. Bring to a boil, reduce to a simmer and cook until the chicken is cooked through and the sauce is thickened, 8 to 10 minutes. Discard the rosemary; shred the chicken with 2 forks. Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Add the pasta, olives and 1/2 cup cooking water to the shredded chicken mixture. Cook over medium heat, tossing, until the pasta is well coated, 1 to 2 minutes, adding more cooking water as needed to loosen. Season with salt and pepper and stir in the parsley. Divide among bowls. Drizzle with more olive oil and top with parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 32260,"Banana Flambe 4 teaspoons brown sugar 2 teaspoons butter 2 whole peeled and sliced bananas 2 tablespoons banana liqueur 2 tablespoons brandy 2 glasses filled half way with vanilla ice cream 2 tablespoons chocolate syrup 4 tablespoons whipped cream 2 whole strawberries (remove the stem and make a small hole for the cubed sugar) 2 sugar cubes Instructions: In a large saucepan over medium heat, melt the sugar until it becomes liquid. Add the butter and the sliced banana. Cook for about 6 minutes. Remove the pan from the heat and then add the banana liqueur. Continue to cook for about 2 minutes. Remove from the heat once again, then add the brandy. Once you put the pan back in the heat, it should flambe. Remove the pan from the heat and start spooning the flambeed banana into the ice cream glass. Add the chocolate syrup and the whipped cream. On top of the whipped cream, right in the center, place the cleaned strawberry, then place the sugar cube in the center of the strawberry. Pour a little bit of the brandy on top of the sugar and carefully ignite it with a match. ","[Chardonnay, Riesling, Moscato, Cava]" 32261,"Ube-Coconut Ice Cream 1 1/4 cups whole milk 1 cup ube halaya (purple yam jam) 1/2 cup canned unsweetened coconut cream 5 tablespoons cream of coconut (such as Coco Lpez) 3/4 cup heavy cream 2 teaspoons ube extract Pinch of salt Instructions: Combine the milk, jam, coconut cream and cream of coconut in a blender and puree until smooth. Strain through a fine-mesh sieve into a medium saucepan and add the heavy cream, ube extract and salt. Bring the mixture to a simmer over medium heat, whisking; simmer for about 2 minutes to thicken slightly and fully emulsify the ingredients. Remove the pan from the heat and pour the mixture into a bowl or large measuring cup. Let cool, stirring occasionally, then cover and refrigerate until cold, 1 to 2 hours. Churn in an ice cream maker according to the manufacturer\u2019s directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 8 hours. ","[Marsanne, Riesling, Gewrztraminer, Chenin Blanc]" 32262,"Blueberry-Lemon Muffins 2 1/2 cups unbleached all-purpose flour 3/4 cup sugar (white or light brown) plus more for sprinkling on top of the muffins 1 tablespoon baking powder 1/8 teaspoon fine salt Freshly grated nutmeg 1/2 cup (1 stick) unsalted butter 1 cup whole milk 2 large eggs, at room temperature 1 tablespoon finely grated lemon zest 1/2 teaspoon pure vanilla extract 1 1/2 cups fresh blueberries, rinsed and dried Instructions: Preheat the oven to 425 degrees F. Line a 12-muffin tin with cupcake liners and set aside. Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl; set aside. Put the butter in a microwaveable-safe dish or measuring cup. Cover with plastic wrap and microwave until melted, about 30 seconds. (Alternatively melt the butter in a saucepan.) Whisk the milk, eggs, lemon zest, and vanilla with the butter. Make a small well in the center of the dry ingredients. Pour wet ingredients into the well, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will be dense. Gently stir in the blueberries. Divide the batter evenly into the muffin tin and sprinkle the tops generously with sugar. Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 32263,"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]" 32264,"Cafe Brulot Peel of 1 orange, cut into 1 by 1/8-inch strips Peel of 1 lemon, cut into 1 by 1/8-inch strips 3 sugar cubes 6 whole cloves 2-inch cinnamon stick 1 cup cognac 1/2 cup curacao or other orange liqueur 2 cups fresh strong black coffee Instructions: Light the burner under a brulot bowl or chafing dish and adjust the flame to low. Drop the orange and lemon peel, sugar cubes, cloves, and cinnamon stick into the bowl or pan, pour in the cognac and curacao, and stir to dissolve the sugar. When the mixture is warm, ignite it with a match. Stirring gently, pour the coffee into the bowl in a slow, thin stream; continue to stir until the flame dies out. Ladle into brulot cups or demitasse cups and serve at once. ","[Reds such as Cabernet Sauvignon, Merlot, Pinot Noir, Syrah/Shiraz]" 32265,"Strawberry S\u2019mores Bouquet 12 ounces semi-sweet chocolate, finely chopped 1 sleeve graham crackers (9 crackers), finely crushed 3 pounds strawberries (about 50 berries), rinsed and dried completely 1 bunch curly kale, washed and dried completely One 12-ounce bag marshmallows (about 50 marshmallows) Instructions: Put the chocolate in a microwave-safe medium bowl and microwave in 20-second intervals, stirring in between, until melted and smooth. Put the graham crackers in a small bowl. Thread a strawberry stem-end first onto a 6-inch wooden skewer and dip the tip straight down into the chocolate to coat half the strawberry. Lift and twist slightly, letting any excess chocolate fall back into the bowl. Dip the tip of the strawberry into the graham crackers, leaving a stripe of chocolate visible. Carefully grasp the exposed base of the strawberry and rotate and push the skewer until 1 inch of the skewer extends beyond the tip. Stick the skewer upright into a large sheet of floral foam. Repeat with the remaining strawberries. Allow the chocolate to set, about 30 minutes.
Meanwhile, shape two wet floral foam bricks so they fit snugly inside a 5-inch square planter, flowerpot or cardboard box. Do so by holding the bricks together and cutting them with a serrated knife so the resulting rectangle is 5 inches wide by 5 inches long by 8 inches tall. Wrap the rectangle tightly with plastic wrap and fit it into the planter (it will extend to the top). Drape about 6 large kale leaves rib-side down over the planter, sticking the stems into the planter. Try to cover the foam entirely. (Reserve the remaining kale for another use.)
Once the chocolate-dipped strawberries are set, top each skewer with a marshmallow.
Stick 1 skewer into the top center of the wet foam, pushing the skewer in so about 1 inch of wood is still exposed. Continue sticking the remaining skewers into the foam in concentric circles, packing the strawberries as closely as possible without touching, and working outward. When you're done, only a little frill of kale should be visible below the strawberries.
Just before serving, wave a kitchen propane torch near the marshmallows until toasted to a golden brown.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32266,"Spinach and Artichoke Pasta Bake One 10-ounce bag frozen spinach 1/2 teaspoon kosher salt, plus more for the pasta water
1 pound rigatoni
1 tablespoon olive oil
2 cloves garlic, thinly sliced
Pinch crushed red pepper flakes One 4-ounce jar artichoke hearts packed in oil, drained and roughly chopped
4 ounces cream cheese, cubed
1/2 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan
1 1/2 cups shredded mozzarella Instructions: Microwave the spinach according to the package instructions, then allow to cool slightly. Squeeze out the excess water with a kitchen towel and set aside. Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook 2 minutes less than the package instructions. Reserve 1 1/2 cups of the pasta water before draining. In a large room-temperature saucepan, add the olive oil and garlic. Turn on the heat to medium and allow the garlic to cook until lightly browned, 1 to 2 minutes. Add the crushed red pepper flakes, then add the spinach and artichokes and saute 2 to 3 minutes. Add about 3/4 cup pasta water and the cream cheese and dried basil to the saucepan and allow the cream cheese to melt, 3 to 4 minutes. Add 1/4 to 1/2 cup more of the pasta water if necessary to thin out the sauce, and season with salt and pepper. Stir in the grated Parmesan. Add the rigatoni to the sauce and stir to coat. Transfer to a 9-by-13-inch baking dish (if your pan is oven-safe, you can skip this step). Top with the shredded mozzarella. Broil on high until the cheese is bubbly and golden brown, about 5 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 32267,"Warm Lobster and Brie Tartlets 2 sheets frozen piecrust, defrosted in the refrigerator 2 tbsp. butter 1 tbsp. minced shallot or red onion 1/2 lb. lobster (about 1 tail), chopped 2 tbsp. minced tarragon 4 oz. Brie 1/3 cup slivered almonds 1/4 cup Riesling Salt and pepper Salt and pepper
Instructions:

1. Over medium-high heat, saute shallots in butter for 2 minutes. Add lobster and tarragon, saute 2 minutes. Add Riesling and saute 2 minutes longer to cook lobster and evaporate most of the liquid from the pan. Set aside.
2. Flour a work surface and roll out the crust to flatten. Cut 3, 5-inch circles from each crust.
3. Spray the cups of a muffin pan with vegetable oil. Lay one pastry circle into each muffin cup, pressing the bottom flat to the bottom of the cup so it will sit flat after baking. Prick the bottom of each little cup and chill for 10 minutes.
4. Preheat the oven to 350 degrees F. Bake chilled tart shells 12 to 15 minutes until light gold. Remove and let cool before using (You can prepare to here up to 24 hours before using. Store in a cool, dry place).
5. Increase oven temperature to 375 degrees F. Fill each cup with a small chunk of Brie and 1/2 tsp. of lobster mixture, dust with almonds. Bake 7-8 minutes until cheese is bubbly. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 32268,"Stephan Pyles Chocolate Pudding Cake with Mocha Sauce 1 cup cake flour 1/2 cup unsweetened cocoa powder 3/4 teaspoon baking powder 2 egg yolks 5 tablespoons sugar 5 tablespoons melted unsalted butter, cooled 3 egg whites, room temperature 1/2 teaspoon salt 1/4 teaspoon cream of tartar 5 ounces bittersweet chocolate, chopped 6 egg yolks 2 1/2 cup heavy cream 5 tablespoons sugar 1/2 cup roasted pecans 1 teaspoon vanilla 2 cups heavy cream 2 tablespoons Tia Maria 1 vanilla bean, slit and scraped 2 egg yolks 1/2 cup sugar 2 tablespoons espresso coffee Whipped cream in pastry bag Powdered sugar in shaker 1/2 sheet pan with melted chocolate Espresso powder Instructions: Preheat the oven to 400 degrees F. Lightly butter a 9-inch springform pan. For the cake: Sift the flour, cocoa, and baking powder together. In a mixing bowl, whisk the egg yolks with the sugar until the mixture is pale in color. Stir in the butter. Fold in the dry ingredients and mix until thoroughly incorporated. In an electric mixer, beat the egg whites, salt and cream of tartar until stiff peaks form. Fold the white into the chocolate mixture. Pour the batter into the springform pan and bake for 35 minutes. Allow the cake to cool and remove the sides of the pan. Slice the cake into 4 equal layers. Leave the bottom layer in the pan and reattach the sides of the pan. For the pudding: Melt chocolate in a double boiler. Remove the double boiler from the heat and whisk in the egg yolks. In a sauce pan, bring the cream and sugar up to a boil. Whisk the cream into the chocolate mixture. Fold in the pecans and vanilla. Spread a quarter of the chocolate pudding over the first layer and top with another layer of the cake. Continue to layer the pudding and cake until the cake is completed. Let the cake sit for 2 to 3 hours to allow the cake to absorb the pudding. For the sauce: In a sauce pan, bring the cream and Tia Maria to a boil with the vanilla bean. Cover the pan and remove from the heat, and set aside to infuse the cream for 15 minutes. In a mixing bowl, whisk the eggs while gradually adding the sugar. Whisk the cream into the egg mixture. Pour back into the sauce pan and bring the sauce up to a simmer. Cook the sauce until it coats the back of the spoon, about 8-10 minutes. Strain and cool. Whisk in the coffee. Spoon the sauce in the middle of the plate. Place a piece of the cake in the center of the sauce. Garnish with the whipped cream, powdered sugar, and broken chocolate pieces. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 32269,"Plum Sake 2 cups sake, cold 2 cups plum wine 1/4 cup maraschino cherry juice Maraschino cherries, for garnish Cucumber slices, for garnish Ice Instructions: Fill pitcher with ice and add sake, plum wine, and cherry juice. Stir and pour into glasses. Garnish with a cucumber slice and maraschino cherry. ","[Sake, Plum Wine]" 32270,"Blistered Green Beans with Tahini 2 tablespoons tahini 1 teaspoon grated lemon zest, plus more for topping, plus 4 teaspoons lemon juice Kosher salt and freshly ground pepper 1/4 cup vegetable oil 2 pounds green beans, trimmed and halved 4 teaspoons chopped garlic (about 4 cloves) 1 teaspoon chopped fresh rosemary 2 tablespoons chopped fresh parsley Instructions: Make the tahini sauce: Whisk 2 tablespoons warm water, the tahini, lemon zest and lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a small bowl until smooth. (It will look curdled and broken at first but keep whisking.) Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add half of the green beans and cook, stirring occasionally, until they start browning, 6 minutes. Increase the heat to medium high and cook until wrinkled and blistered in spots, 4 to 6 more minutes. Add 2 teaspoons garlic, 1/2 teaspoon each rosemary and salt and cook, stirring, until the garlic is golden, 1 minute. Transfer the green beans to a platter; wipe out the pan and repeat with the remaining 2 tablespoons vegetable oil, green beans, garlic, rosemary and 1/2 teaspoon salt. Before serving, drizzle the green beans with the tahini sauce. Sprinkle with the parsley and grate some more lemon zest on top.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 32271,"Hearty Vegetable Soup Olive oil, for coating pan 1/4 cup diced sweet onion, such as Maui or Vidalia 2 organic carrots, peeled and cut into coins 2 ribs celery, sliced 1 clove garlic, peeled Kosher salt and freshly ground black pepper 2 cups torn kale leaves 1/2 cup corn kernels (fresh or frozen) 1/2 cup edamame, shells removed 1/2 cup diced red bell pepper 3 quarts Fortified Broth, recipe follows 3 quarts low-sodium chicken broth 2 roasted chicken carcasses 2 to 3 black peppercorns 2 ribs celery 1 carrot, peeled 1 onion, peeled and cut in half 1 clove garlic, peeled 4 sprigs fresh thyme 1 bay leaf Kosher salt Instructions: Set a large saucepan over medium heat. Coat the pan with olive oil and add the diced onions, carrots, celery and garlic. Season with some salt and pepper, and then sweat the vegetables (cook without adding any color) for about 5 minutes. Add the kale, corn, edamame and red bell pepper and cook for a few more minutes so they have a chance to saute. Add the stock, season with salt and pepper and bring to a simmer. Cook until the vegetables are soft, 7 to 8 minutes. Serve. Begin by fortifying store-bought broth (this will add more depth of flavor to the finished soup). In a large stock pot, add the broth, 1 quart cold water, chicken carcasses, peppercorns, celery, carrot, onion, garlic, thyme and bay leaf. Set over medium heat and slowly bring to a rolling boil. Heating the broth up slowly will draw out the flavors of the chicken bones, vegetables and aromatics. Season lightly with salt and let the stock simmer (slightly covered) for 1 to 1 1/2 hours. When done, it will have reduced by about a quarter, leaving you with approximately 3 quarts of rich stock. Strain the stock through a large sieve, discarding the bones and vegetables. Chill the stock immediately until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 32272,"Panini with Caramelized Onion, Pear and Fontina 1 tablespoon extra-virgin olive oil, plus some for drizzling 1 tablespoon butter 1 medium onion, chopped 8 thin slices of a large loaf of crusty, chewy Italian bread 1 pound fontina, shredded or sliced 2 tablespoons chopped fresh sage 1 red skinned ripe pear, thinly sliced Instructions: Preheat a large grill pan or griddle over medium to medium high heat. Preheat a small skillet over medium to medium high heat. Add 1 tablespoon of oil and butter to the small skillet. Add onion to the melted butter and oil. Saute the onion, stirring frequently, 10 to 12 minutes or until onions are caramel colored and soft. Build sandwiches: spread 1/4 of the onions on each of 4 slices of bread. Top onions with a thin layer of fontina and sprinkle with chopped sage. Add a thin layer of pears to each sandwich, then more fontina and the top slice of bread. Drizzle the sandwiches with extra-virgin olive oil. Place drizzled side down and arrange the sandwiches on hot grill or griddle. Drizzle opposite side of each sandwich with oil and weigh the sandwiches with foil wrapped bricks or with a heavy skillet, weighted with a sack of flour or canned goods. Press sandwiches 2 or 3 minutes on each side and serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 32273,"Cobb Chicken Salad Two Ways 4 large eggs 8 slices bacon
1/2 cup mayonnaise
1/4 cup buttermilk
1/4 cup sour cream
2 dashes Worcestershire sauce
1 cup crumbled blue cheese 1 tablespoon chopped fresh chives, plus more for garnish Kosher salt and freshly ground black pepper 2 cups shredded rotisserie chicken
1/2 cup grape tomatoes, halved
3 scallions, chopped
1 avocado, diced
1 small bunch fresh parsley, plus more for garnish
Salad greens, for serving, optional 12 slices sourdough bread, optional
Instructions: Fill a large saucepan with water and bring to the boil. Using a slotted spoon, gently lower the eggs into the water. Cover and simmer for 10 minutes. Drain the eggs and run under cold water until completely cooled. Peel the eggs and chop them. Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate to drain, then roughly chop. Whisk the mayonnaise, buttermilk, sour cream and Worcestershire sauce in a large bowl. Stir in the blue cheese and chives, reserving some of the chives for garnish, then season with salt and pepper. Add the chicken, tomatoes, scallions, avocado, bacon, hard-boiled eggs and parsley, reserving some bacon, egg and parsley for the salad platter garnish, and toss to coat completely. Taste and add more salt and pepper, if needed. Refrigerate for at least 30 minutes and up to overnight. To serve as a salad: Lay the chicken salad on a bed of greens. Garnish with some of the egg, bacon, chives and parsley. To serve as a sandwich: Lay the chicken salad between slices of sourdough bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 32274,"Red Snapper en Papillote 1 cup couscous 1 (2-pound) whole red snapper, cleaned, head on 2 teaspoons salt, plus pinch for couscous 1/2 teaspoon freshly ground black pepper 1 small bunch fresh oregano 1 small bunch fresh parsley 1 whole lemon, thinly sliced 1 cup thinly sliced red onion 2 teaspoons minced garlic 1 cup halved grape tomatoes 1 cup drained and quartered artichoke hearts 1/2 cup white wine 1 tablespoon butter Instructions: Preheat oven to 425 degrees F. Rinse couscous in fine mesh strainer, under cold water, lay out on parchment lined baking sheet and sprinkle with pinch of salt. Set aside. Cut parchment paper into 15 by 48-inch sheet. Fold in 1/2 and lay on baking/cookie sheet. Unfold and lay snapper diagonally on sheet pan on top of 1 layer of parchment. Salt and pepper fish, inside and out. Place herbs inside cavity of fish along with 1/2 of lemon, and 1/2 of red onion. Arrange couscous next to fish on all sides. Put garlic, and remaining lemon and red onion on fish and lay tomatoes and artichoke hearts around outside of couscous, creating somewhat of a wall. Pour wine over fish and dot with butter. Fold over edges of parchment paper, stapling if necessary, to create and almost airtight seal. Bake in oven for 30 minutes. Carefully open and serve (be aware of bones in the fish). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 32275,"Marinated Olives with Rosemary, Red Chili, Orange and Paprika 4 garlic cloves 1 large sprig rosemary 4 to 5 slices whole orange, peel on 1 teaspoon dried red chili flakes 1 tablespoon Spanish smoked sweet paprika 2 cups extra-virgin olive oil 1 quart large green Spanish olives, unpitted Instructions: Combine garlic cloves, fresh rosemary, orange slices, red chili flakes, paprika, and extra- virgin olive oil in a saucepan and set over low heat. Slowly warm up to infuse the oil and soften the garlic - do not let it fry. Once hot, about 5 minutes, pour in olives and steep until cool. Serve at room temperature. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (8-ounce) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto, thin" 32276,"Homemade Salt and Vinegar Chips 1 pound russet potatoes, scrubbed clean 14 ounces distilled white vinegar
1 1/2 tablespoons kosher salt
1 1/2 tablespoons malt vinegar powder
Vegetable oil for frying
Instructions: Using a mandolin, carefully cut the potatoes into 1/16-inch-thick slices. They should be thin enough to see through. Add the potato slices to a bowl and cover them with the distilled vinegar. Cover the bowl and let sit at room temperature for 30 to 45 minutes. Fill a large Dutch oven with 2-inches of vegetable oil and heat to 350 degrees F and attach a deep fat fry thermometer. Line a rimmed baking sheet with paper towels. Add the kosher salt and malt vinegar powder to a small bowl and mix. Set the mixture aside. Remove the potato slices from the vinegar and dry completely. This can be done by arranging the potato slices on clean kitchen towels or paper towels in an even layer, making sure not to overlap them. Add the dry potato slices to the hot oil in batches, making sure not to overcrowd the fryer. Fry until golden brown, stirring occasionally, about 1 minute and 30 seconds. Remove the chips with a slotted spoon and drain on the prepared baking sheet. Season liberally with the salt/malt vinegar powder mixture and give them a gentle toss to coat all the chips in the seasoning. Continue frying the rest of the potato slices, making sure that the oil returns to 350 degrees F before adding another batch. Be sure to season each additional batch. Chips can be stored in an airtight container for 3 to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 32277,"Mandelbrot 3 eggs 1 cup oil or butter 1 cup sugar 1 teaspoon vanilla 1 teaspoon salt 3 1/2 cups flour 1 teaspoon baking powder 1 cup chopped natural almonds Additional options: lemon or orange zest, cocoa, other kinds of nuts, almond extract, cinnamon sugar for dusting Instructions: Preheat oven to 350 degrees F. In an electric mixer beat eggs well and then add and beat well the oil, sugar and vanilla. Sift together salt, flour and baking powder, add to egg mixture and beat until just incorporated. Add nuts and any other additions at this time, fold in but don?t over-mix. The dough will be sticky, refrigerate for a few hours or longer, if needed. Coat hands with flour and then divide dough into thirds and shape each into long rolls 3 inches wide on a cookie sheet. They can be left straight or shaped into half moons. Bake for 30 minutes or until a little golden.
Remove from the oven, slice into 1/2-inch slices with a serrated knife and return to cookie sheet. Either lay them flat on the cookie sheet or stand them on their ends. They may be sprinkled with cinnamon sugar at this point. Return to the oven and turn off the heat. Leave them in oven until oven cools or overnight. The longer one leaves them in the oven the harder they will become. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 32278,"Lemon Asparagus Risotto 1 pound/500 g asparagus 1 tablespoon olive oil 1 tablespoon butter 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1 liter/4 cups chicken stock 3 tablespoons butter 1 little onion, minced 1 shallot, minced, optional 1 cup/250 g risotto 1/2/125 dry white wine Zest of 1 lemon 1/3 cup/40 g grated Parmesan Instructions: For the asparagus: Cut off the asparagus tops and reserve. Chop the stems into pieces, discarding the woody bits. (If the stems are really thick and tough looking, peel them first.) Heat the oil and butter in a saute pan. Add the stem pieces and cook 5 minutes. Add the garlic and then the asparagus tips. Pour over 1/4 cup/60 ml water, season with salt and pepper and cook until tender, 5 to 15 minutes, depending on the asparagus. (If you like, you can add a sprig of fresh rosemary to the dish with the garlic and asparagus tips, then remove it at the end) For the risotto: On a separate burner, in a pot, bring the chicken stock to a simmer. Heat 2 tablespoons of the butter in a saucepan and cook the onions and shallots until soft, stirring with a wooden spoon. Add the rice and stir until translucent, about 4 minutes. Stir in the wine and reduce until almost dry. Add a ladle of stock and cook, stirring, until it disappears. Continue one ladle at a time, until the rice is tender and creamy, about 30 minutes. To serve: Remove from the heat and stir through the asparagus, remaining tablespoon of butter, lemon zest and half the cheese. Taste and adjust the seasoning. Spoon the risotto into bowls and scatter over the remaining cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 32279,"Grilled Teriyaki Steak with Plums 9 ripe plums (3 roughly chopped) 1 cup teriyaki sauce or marinade, such as SoyVay 1 tablespoon sesame oil 2 teaspoons Dijon mustard 2 teaspoons sriracha 1 1/2 to 2 pounds skirt steak Kosher salt and fresh ground pepper Sliced scallions, for garnish Instructions: Preheat a grill or grill pan to medium heat. Puree the 3 chopped plums in a food processor or blender until smooth. Stir together the pureed plums with the teriyaki, sesame oil, Dijon and sriracha in a large bowl. Add the steak to the bowl, tossing to coat in the marinade, and marinate in the fridge for at least 1 hour. Cut the remaining 6 plums in half and remove the pits. Thread 6 halves on a long skewer, skewered from top to bottom. Repeat with another skewer. Remove the steak from the marinade and pat dry. Add the marinade to a medium saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer until the sauce has reduced slightly, about 5 minutes. Salt and pepper each side of the steak and grill over medium heat on each side for 2 to 3 minutes. Once grilled on both sides, remove from the heat and let rest for 10 minutes. While the steak rests, put the plum skewers cut-side down on the grill and cook for 2 minutes. Flip and grill the other side for 2 minutes. Brush the plums with the marinade, flip and cook for an additional 1 to 2 minutes. Remove the plums from the skewers onto a platter. Slice the skirt steak against the grain and brush some marinade on it. Serve with scallions on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 32280,"Tuna Tostada with Watermelon Slaw Vegetable oil or peanut oil 6 corn tortillas 6 (4-ounce) pieces top-quality ahi tuna Olive oil Salt and freshly ground pepper 3 cups Vegetarian Black Beans, recipe follows, or regular black beans, heated 1 cup seeded, diced watermelon 1 cup watercress 1 jalapeno, julienned 4 radishes, julienned 1 lime, juiced, plus 6 lime wedges 6 ounces feta, crumbled 1 pound black beans, soaked in cold water over night and drained 1 small red onion, diced 1 stick celery, diced 1 bay leaf 3 tablespoons olive oil 1 red bell pepper, diced 1 tablespoon minced garlic 1 bunch green onions, chopped 8 to 10 fresh basil leaves 1/3 bunch cilantro, chopped 1 teaspoon soy sauce 2 teaspoons lemon juice 1 tablespoon ground cumin 1/2 teaspoon ground cardamom Salt and freshly ground pepper Instructions: Preheat a grill. In a frying pan, heat 2 inches of oil to 360 degrees F. Fry tortillas, 1 at a time, until crispy, about 2 minutes (do not fold tortilla). Drain on paper towels and set aside. Brush tuna lightly with olive oil and season with salt and pepper. Grill until seared on the outside, rare in the center (2 to 4 minutes depending on thickness and how hot grill is). Remove and let cool slightly. Slice tuna on an angle. Place a crisp tortilla on each plate. Top with a ladleful of black beans then with a layer of tuna. In a small bowl, combine watermelon, watercress, jalapeno, and radishes. Squeeze over juice of 1 lime and season with salt and pepper; toss. Divide equally among tostadas, sprinkle with crumbled feta and place a lime wedge alongside. Serve. In a large pot, bring black beans to boil in water to cover by 2 inches. Add half the onion, the celery and the bay leaf. Reduce heat and simmer until beans are tender, 1 1/2 to 2 hours. Strain and reserve liquid. In same pot, heat olive oil and add bell pepper, remaining onion, garlic, green onions, basil, cilantro, soy sauce, lemon juice, cumin, cardamom, salt, and pepper. When vegetables are tender, add the beans and the reserved cooking liquid and simmer until reduced by half. Beans can be prepared up to 2 days ahead and refrigerated. To use, ladle out amount desired and heat until warmed through. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 32281,"Red Pepper Frutti di Mare 16 raw peeled and de-veined U-8 shrimp with tails on 16 large sea scallops 1/2 cup hot chili oil 2 cloves garlic, minced 2 tablespoons chopped parsley leaves 1 tablespoon seafood seasoning (recommended: Old Bay) Salt and pepper 2 tablespoons cornstarch 1/4 cup water 2 cups red pepper concentrate 1 stick salted butter, chilled 2 red bell peppers, sliced, for garnish 1 bunch scallions, sliced, for garnish Chive oil, for garnish Instructions: Prepare a charcoal grill for cooking. Combine the shrimp, scallops, chili oil, garlic, parsley, and seafood seasoning in a bowl. Season with salt and pepper and marinate for 20 minutes at room temperature. Dissolve cornstarch in 1/4 cup of water. Bring the red pepper concentrate to a boil, than whisk in the cornstarch slurry a little at a time until thickened. Turn off the heat and whisk in the butter, 1 tablespoon at a time. Season with salt and pepper. Remove shrimp and scallops from marinade and discard marinade. Grill shrimp and scallops for a couple minutes on each side or until just cooked through. Serve immediately, garnished with sliced red peppers, scallions, and chive oil. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 32282,"Shrimp with Parsnip Puree with Pickled Veggies 1/4 cup white wine vinegar 1/2 teaspoon sugar Generous pinch of salt 1 cucumber, seeds removed, and julienned 1 red bell pepper, stemmed, seeded, and julienned 1 tablespoon fresh lemon zest 1/2 cup white wine vinegar 1/2 cup granulated sugar 1 (2-inch) piece fresh ginger, peeled and thinly sliced Juice of 1 lemon 4 parsnips, peeled and chopped 2 potatoes, peeled and diced 4 cups chicken stock 1/4 cup heavy cream 1 cup unsalted butter Kosher salt 2 tablespoons olive oil 2 cloves garlic, minced 12 large shrimp, peeled and deveined Instructions: For the pickled vegetables: Whisk together the vinegar, sugar, and salt. Place the cucumber, red pepper, and lemon zest in a medium mixing bowl. Pour the dressing over the vegetables. Toss gently to coat. Chill the vegetables and let stand for 1 hour before serving.
For the puree: In a sauce pot, combine the vinegar, sugar, ginger, and lemon juice. Simmer the mixture over medium-low heat until big bubbles start to form and it becomes a light syrup. Reduce until thickened. Remove the pot from the heat.
Meanwhile, in a large pot, combine the parsnips, potatoes, and chicken stock, and bring to a boil. Cook until both the parsnips and potatoes are fork tender. Drain the parsnips and potatoes, and mash with the heavy cream, butter, and ginger syrup until smooth. Season the parsnip-potato mash with salt, to taste.
Heat a large saute pan over medium-high heat and add the olive oil, garlic, and shrimp. Cook the shrimp for about 3 minutes, or until cooked through. On a warmed serving platter, make a bed of parsnip puree, top with the shrimp, then top the shrimp with the pickled vegetables and some of the juice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 32283,"Best Beet Salad 3 medium beets, washed and trimmed 1/4 cup extra-virgin olive oil 2 tablespoons sherry vinegar 1 tablespoon honey 1 tablespoon minced red onion 1/2 teaspoon Dijon mustard Kosher salt Freshly ground black pepper 6 cups baby spinach 1/2 cup crumbled goat cheese 1/2 cup coarsely chopped toasted walnuts Instructions: Preheat the oven to 400 degrees F. Wrap the beets individually in tin foil and roast directly on the rack in the oven until tender, about 1 hour. Open the foil packets and let cool. Once they're cool, peel the beets and cut into small chunks.
In a large bowl, whisk together the olive oil, vinegar, honey, red onion, and mustard. Season with salt and pepper. Add the beets and spinach to the dressing and toss to coat. Transfer the salad to a platter or plates, top with the goat cheese and walnuts, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32284,"Spicy Cranberry Chutney 8 cups fresh or frozen cranberries (2 pounds) 2 shallots, minced 2 jalapeno peppers, seeded and minced 2 cloves garlic, minced 1 1/2 cups packed light brown sugar 1 1/2 cups granulated sugar 1 1/2 cups red-wine vinegar 2 tablespoons minced fresh ginger 2 tablespoons whole mustard seeds 1 tablespoon freshly grated orange zest 1 tablespoon freshly grated lemon zest 2 teaspoons salt Instructions: What could be better with a simple roast or grilled vegetables than a spicy fruit chutney? Nothing, except knowing it was a gift from someone you cherish. Consider including a decorative serving spoon, tied to the side of the jar with raffia. Combine all ingredients in a large saucepan; bring to a boil over high heat. Simmer, uncovered, stirring often, until the cranberries have broken down and the mixture has thickened somewhat, 10 to 15 minutes. Let cool completely. Ladle the chutney into clean jars and refrigerate. Refrigerate chutney in an airtight container for up to 1 month. To can it for pantry storage, visit homecanning.com for detailed instructions. Per tablespoon: 35 calories; 0 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 9 g carbohydrates; 0 g protein; 1 g fiber; 58 mg sodium; 15 mg potassium Exchanges: 1/2 other carbohydrate ","[Rioja, Pinotage, Tempranillo, Barbaresco]" 32285,"Caramelized Onion Flatbread with Spiced Olive Oil 2 medium yellow onions, quartered and sliced 2 garlic cloves, minced 1/4 cup butter 1 pound refrigerated pizza dough, at room temperature 2 tablespoons chopped fresh herbs (combination thyme, rosemary and oregano leaves) 1/4 cup grated Cheddar 1/4 cup grated Parmesan or Pecorino Salt and freshly ground black pepper 1/2 cup balsamic vinegar 1/4 cup extra-virgin olive oil 1 tablespoon red pepper flakes Instructions: Preheat the oven to 400 degrees F. In a large skillet, over medium-low heat saute the onions and garlic in butter for 20 minutes or until golden brown and caramelized, stirring with a wooden spoon, throughout the cooking process. Remove from the heat and set aside. Turn dough onto a lightly greased 12-inch pizza pan. Press the dough out into a circle about 10 inches in diameter with your hands; (this does not have to be perfect). Using the handle end of a wooden spoon handle, make deep indentations about 1-inch apart on top of the dough. Top with the caramelized onions and sprinkle with fresh herbs and cheeses. Season with salt and pepper, to taste. Drizzle with olive oil and bake at 400 degrees F until golden brown, about 18 to 20 minutes. Pour the balsamic vinegar into a small saucepan, over medium heat and simmer until reduced by half. Combine the oil with chili flakes in a small bowl. Let sit for 15 to 20 minutes to let the chili flavor infuse into the oil Remove the pizza from the oven and drizzle with the balsamic reduction and chili oil before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 32286,"Salmon Steak Roasted on a Cedar Plank with Roasted Tomatillo Sauce and Chipotle Mashed Potatoes 4 (3 by 8-inch) untreated cedar shingles soaked in water for 2 hours Vegetable oil, for brushing shingles 4 salmon fillets (8 ounces each) Salt and pepper 8 medium tomatillos, husked 4 garlic cloves, peeled 1 small red onion, peeled and quartered 2 tablespoons olive oil 1 canned chipotle 1/4 cup cilantro leaves 2 teaspoons honey Salt and freshly ground pepper 6 potatoes, peeled, quartered and boiled 4 tablespoons unsalted butter 3/4 cup heavy cream, warmed 1 tablespoons chipotle puree 4 cloves roasted garlic, smashed to a paste Salt and freshly ground pepper Instructions: Salmon: Preheat a grill to high. Remove shingles from water and brush with vegetable oil on both sides. Place on the grill and allow to heat through, about 10 minutes. Remove to a sheet pan. Preheat oven to 375 degrees F. Season salmon with salt and pepper, then sear on all sides quickly. Place a salmon fillet on each shingle and cover sheet pan with foil. Place in oven and cook until just done, about 5 to 8 minutes. Roasted Tomatillo Sauce: Preheat the oven to 350 degrees F. Rub the tomatillos, garlic and onion with olive oil, place on a baking sheet, and roast for 20 minutes or until the tomatillos are soft. Place all the ingredients in a food processor and puree until smooth, season with salt and pepper to taste. Chipotle Mashed Potatoes: Place potatoes in a large bowl, add butter, warm cream, chipotle puree and garlic and mash until smooth. Season with salt and pepper. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 32287,"Pulled Pork at Home 1 bone-in pork butt 1 bottle liquid smoke 1/4 cup your favorite pork rub Instructions: Preheat the oven to 250 degrees F. In a large roasting pan, place the butt fat side up. Pour the liquid smoke evenly over, and then sprinkle with the rub. Cover the pan with plastic wrap, and then tin foil, crimping the foil around the edges to seal tight. If you need 2 pieces of tin foil to cover the pan, make sure to fold them together to seal the joint. Bake for 10 hours, or until the bone pulls out easily. Pull the meat apart, reserving any juices. Serve right away or put in zip-top freezer bags and cool flat in the fridge or freezer. Reheat in a slow cooker, the oven, or in individual portions in the microwave. Enjoy with your favorite sauce and slaw. ","[Barbera, Zinfandel, Tempranillo, Malbec]" 32288,"Planet Earth Cake 500 grams (18 ounces) unsalted butter, softened, plus more for greasing the cake pans 600 grams (21 ounces) superfine sugar 8 medium eggs (550 grams; 19 ounces), at room temperature Zest of 1 lemon and 80 milliliters (1/3 cup) lemon juice 500 grams (18 ounces) cake flour 4 grams (.1 ounce) baking powder 4 grams (.1 ounce) fine salt Red and yellow gel food coloring, for decorating Assorted sprinkles, for filling the cake Edible silver leaf, optional 280 grams (10 ounces) unsalted butter, softened 560 grams (20 ounces) confectioners' sugar 1 tablespoon milk Sky blue and leaf green gel food coloring, for decorating Instructions: For the cake: Preheat the oven to 320 degrees F/160 degrees C. Grease two 16-centimeter-by-8 centimeter (6 1/4-inch-by-3-inch) hemisphere cake pans. Cream the butter and superfine sugar together with an electric mixer until pale and fluffy. With the machine running, slowly add the eggs. Add the lemon zest. Add the flour, baking powder and salt. Add the lemon juice. Mix well. Evenly divide the cake batter between 2 bowls. Color one with red and one with yellow food coloring. Scoop the batter in alternating colors into the prepared cake pans. Swirl the batter to create a marble effect. Sit the cakes on top of 2 large round pastry cutters on top of a baking sheet. This will keep the pans stable as they bake. Bake until a toothpick comes out clean, about 50 minutes. Cover with foil if the cakes begin to brown too much. Let the cakes cool in the pans for 5 minutes, and then turn them out onto a cooling rack to cool completely. For the buttercream icing: Beat the butter with an electric mixer. On low speed, beat in the confectioners' sugar. Beat on medium-high until light and fluffy. Beat in the milk. Evenly divide the icing among three bowls. Tint one bowl with blue food coloring and another with green food coloring. Leave one bowl white. Fill a pastry bag fitted with a round tip with the blue icing. Fill a second pastry bag fitted with a multi-opening #233 tip with the green icing. Fill a third pastry bag fitted with a round tip with the white icing. Carve a small crater out of the middle of each cake. Spread some blue icing on a cake board or serving plate. Using a serrated knife, cut a small slice off the round side of one cake and place the cake round-side down on the cake board. Fill the crater with sprinkles. Spread more blue icing along the edges of the cakes and stick the two together to create a globe. Spread blue icing on the outside of the cake. Pipe on green icing for the land. Create the poles with white icing. Pipe a little white icing to create ripples and waves in the ocean. Add edible sliver leaf for some sparkle, if using. Cut the cake to find the surprise inside! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 32289,"Baby Greens Salad with Ham Quiche Croutons and Maple-Cider Vinaigrette Nonstick spray, for the muffin tins 5 large eggs 1/2 cup skim milk 2 teaspoons fresh thyme, chopped 2 large green onions, thinly sliced Kosher salt and freshly ground black pepper 3 ounces goat cheese, cut into small pieces 12 slices thinly sliced Black Forest ham, halved 1/4 cup apple cider vinegar 1 tablespoon maple syrup 1 tablespoon Dijon mustard Kosher salt and freshly ground black pepper 1/4 cup canola oil 6 ounces mixed baby kale and baby mustard greens 1 small bunch rainbow radishes, thinly sliced 1 pint grape tomatoes, halved Instructions: For the ham quiche croutons: Preheat the oven to 350 degrees F. Spray two 12-cup mini-muffin tins liberally with nonstick spray. Whisk the eggs in a bowl until pale, add the milk, thyme, green onion, salt and pepper and whisk until combined. Fold in the goat cheese. Fit 1 piece of ham in each muffin tin to make a little cup. (It will come up over the top and doesn?t need to be flush against the bottom.) Fill each ham cup with some egg mixture. (Don?t worry if it spills around the ham and into the bottom of the tin.) Bake until the eggs are just set and the tops begin to brown, about 15 minutes. Let cool for about 10 minutes. For the baby greens salad: Whisk together the vinegar, maple syrup, mustard and some salt and pepper in a bowl. Slowly whisk in the oil until emulsified. Combine the greens, radishes and tomatoes in a bowl. Add some of the vinaigrette and toss to coat. Divide among 6 to 8 plates. Top each salad with 3 to 4 quiche croutons, drizzle with a bit more dressing and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 32290,"Hatch cl Cornbread Stuffing 3/4 c milk 8-ounces fresh corn kernels 4-ounces butter, melted 2 eggs, whisked 1 1/2 cups yellow corn meal 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 teaspoon sugar 10-ounces grated Monterrey Jack cheese 3-5 Hatch Green chiles, roasted, peeled, seeded, deveined and chopped
4-ounces green onions, chopped 4-ounces celery, chopped 3- ounces dried figs, chopped 1/2 cup pinon nuts 1 cup chicken stock Instructions: Preheat oven to 350 degrees F. Line a baking pan with parchment paper.
In a medium-sized bowl stir together milk, corn, butter and eggs.
In a large bowl whisk together cornmeal, baking powder, baking soda, salt and sugar. Add mixture from the medium-sized bowl to the dry ingredients and mix just until combined. Fold in the cheese and cl.
Pour into the baking pan. Bake 30 to 35 minutes, or until golden and a wooden pick inserted in the center comes out clean. Let it cool and tear it into small pieces and allow to dry over night.
In a saute pan, saute the onions, celery, figs and pinon nuts until golden brown. Add the corn bread mixture and stock and mix until just combined. Keep warm. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM (Grenache, Syrah, Mourvedre)]" 32291,"Grilled Turkey Sausage with Cucumber Relish 2 teaspoons granulated sugar 2 tablespoons white wine vinegar
1/2 teaspoon ground cumin, plus more for sprinkling
1/2 teaspoon dried dill
1/2 teaspoon ground turmeric, plus more for sprinkling
1/4 teaspoon crushed red pepper flakes
2 cups halved and thinly sliced kirby cucumbers
1/4 cup thinly sliced shallot
2 tablespoons extra-virgin olive oil, plus more for brushing
Sea salt and freshly ground black pepper
4 turkey sausages
4 pieces naan bread
2 tablespoons low-fat sour cream, optional Instructions: In a bowl, combine the sugar, vinegar, cumin, dill, turmeric and red pepper flakes and stir together until the sugar is dissolved. Add the cucumbers, shallots and olive oil. Toss well and season to taste with salt and pepper. Prepare a grill for cooking over medium heat. Grill the turkey sausages until seared on both sides and cooked through, about 10 minutes per side. Brush the naan with some oil and sprinkle with cumin and turmeric on one side to add color. Grill , turning once, until warmed, 1 to 2 minutes total. Spread each naan with 1/2 tablespoon sour cream, if desired, and top with some of the cucumber relish. Top with the grilled sausages. Serve extra cucumber relish on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 32292,"Peanut Butter Chicken Kabobs 1 small onion 2 tablespoons unsalted peanut butter
2 tablespoons tomato paste
1 tablespoon olive oil, plus more for the grill if needed
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon powdered ginger
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
Cooked jasmine rice, for serving
Sliced green onions, for serving Instructions: Soak 5 to 6 wooden skewers in water for at least 1 hour. In the bowl of a food processor, grate the onion until it's finely chopped. Add the peanut butter, tomato paste, olive oil, cumin, salt, crushed red pepper and powdered ginger. Continue to blend until the mixture is well combined and smooth. Transfer the sauce to a large bowl. Add the chicken to the sauce and toss to coat. Cover and refrigerate for at least 20 minutes to allow the chicken to marinate.
Preheat a grill or grill pan to medium-high heat. Clean and oil the grates with olive oil, if necessary.
Add the chicken to the wooden skewers (make 5 to 6 skewers). Brush both sides of the chicken with any leftover marinade.
Carefully place the chicken skewers onto the grill. Grill until the chicken is cooked through on all sides, about 10 minutes total.
Serve over jasmine rice garnished with green onions, if desired.\u202f
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 32293,"Green Potato Salad 2 pounds Idaho potatoes, peeled and cubed into bite sized pieces Salt 4 scallions, whites and greens, chopped 1 1/2 cups prepared salsa verde Instructions: Cover potatoes with water, bring to a boil, salt water and cook until just tender, 12 to 15 minutes. Drain potatoes and dry out by placing back in hot pot for 1 to 2 minutes. Transfer the potatoes to a bowl and combine with scallions and salsa. Serve or chill. ","[Chardonnay, Sauvignon Blanc, Riesling]" 32294,"Galettes Sucrees 4 large eggs 3/4 cups sugar 1/2 cup vegetable oil 3 cups unbleached all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 1/2 chopped almonds 1/2 cup chopped walnuts 1/2 cup chopped dried apricots 1/2 cup chopped pitted dates 1 tablespoon sesame seeds Instructions: Preheat the oven to 350 degrees F and grease a cookie sheet. In the bowl of an electric mixer, beat 3 of the eggs with the sugar. Add the oil, flour, baking powder, salt and cinnamon, then fold in the chopped nuts and fruit. Turn the dough out onto a floured board. Divide the dough into 2 pieces and form each piece into a roll about 14 inches long and 1 1/2 to 2 inches wide. Place the rolls on the cookie sheet, leaving 1-inch between them. Beat the remaining egg and brush it over the dough. Sprinkle with sesame seeds. Bake for 20 minutes on the middle rack. Let the rolls cool for 5 minutes. Using a serrated knife, slice each roll into 3/4-inch pieces. Place the slices, cut side up, on the cookie sheet and return them to the oven for 15 minutes, or until the cookies are golden brown. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 32295,"Whole Wheat Cheese Ravioli with Garlic Herb Sauce and Fresh Basil 1 package (9 ounces) BUITONI Refrigerated Whole Wheat Four Cheese Ravioli 2 tablespoons shredded fresh basil 2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese Instructions: 1 container (15 ounces) BUITONI Refrigerated Roasted Garlic Marinara Sauce HEAT sauce according to package directions. PREPARE pasta according to package directions. ADD sauce to pasta; gently toss. Top each serving with basil and cheese. Serve immediately. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 32296,"Breakfast Pizza 4 eggs 1/4 cup milk Salt and freshly ground black pepper 1 tablespoon butter 1 (8-ounce) jar roasted red peppers, diced, reserve 4 (3-inch) strips 4 whole-wheat English muffins, toasted 1/4 cup jarred tomato sauce 1/2 cup shredded white Cheddar 2 links breakfast sausage, sliced into 1/2 thick slices Instructions: Preheat oven to 425 degrees F. Heat a large saute pan over medium low heat. In a medium bowl beat eggs with fork. Add milk, salt and pepper and mix until blended. Add butter to pan, once all the butter has melted add the eggs. Using a rubber spatula continuously stir the eggs as they cook. Add chopped peppers just before the eggs start to set. Cook until fluffy and creamy in consistency. Place the English muffins onto a sheet pan. Spread a tablespoon of the tomato sauce onto each toasted English muffin. Evenly distribute the scrambled eggs over the English muffins. Top each with 2 tablespoons of shredded cheddar. Make a smiley face on each pizza using the sliced sausage as eyes and a nose and red pepper strip as a smile. Bake in oven for about 4 minutes or until cheese is melted. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 32297,"Tiramisu Layer Cake 2 sticks unsalted butter, at room temperature, plus more for the pans 2 1/4 cups cake flour, plus more for the pans 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar 4 large eggs 1 1/2 teaspoons pure vanilla extract 3/4 cup whole milk Coffee liqueur, for brushing (optional) 4 ounces cream cheese, at room temperature 1/2 teaspoon coffee extract 1 1/2 cups plus 1 tablespoon cold heavy cream 1/2 cup confectioners' sugar 2 teaspoons instant espresso powder 2 teaspoons unsweetened cocoa powder 2 1/2 sticks unsalted butter, at room temperature 8 ounces cream cheese, at room temperature 3 1/2 cups confectioners' sugar 1 1/2 teaspoons coffee extract 1 teaspoon pure vanilla extract 1/4 teaspoon salt 4 ounces semisweet chocolate, finely chopped 1/2 cup heavy cream Instructions: Make the cake: Preheat the oven to 325 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Butter the parchment and dust the bottom and side of each pan with flour, tapping out the excess. Whisk the flour, baking powder and salt in a medium bowl; set aside. Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Add the granulated sugar and continue beating until light and fluffy, about 4 minutes. Beat in the eggs one at a time until incorporated, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the milk in two batches, until just incorporated. Increase the speed to medium high and beat until smooth, about 30 seconds. Divide the batter between the prepared pans and lightly tap each against the counter to remove any air bubbles. Bake until lightly golden and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Let cool 15 minutes in the pans, then turn out onto a rack to cool completely; discard the parchment. Meanwhile, make the filling: Beat the cream cheese and coffee extract in a large bowl with a mixer on medium-high speed until smooth and creamy, about 1 minute. If using a stand mixer, switch to the whisk attachment. Add 1 1/2 cups heavy cream and the confectioners' sugar and beat until stiff peaks form, 2 to 3 minutes. Divide the filling between 2 small bowls (about 1 heaping cup each). Stir together the remaining 1 tablespoon heavy cream and the espresso powder in a small bowl to make a paste; fold into one bowl of filling. Fold the cocoa powder into the other bowl of filling. Refrigerate until ready to use. Make the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in the confectioners' sugar, 1 teaspoon coffee extract, the vanilla and salt until just combined. Increase the mixer speed to medium high and beat until fluffy, about 4 more minutes; set aside. Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream in a small saucepan until steaming, then pour over the chocolate. Let sit 5 minutes, then stir until melted and smooth. Stir in the remaining 1/2 teaspoon coffee extract; let sit until cool but still pourable, about 1 hour. Assemble the cake: Using a long serrated knife, carefully slice each cake in half horizontally to make 2 thin layers; brush the cut sides of each cake with coffee liqueur, if desired. Put 1 cake layer cut-side up on a plate and spread with 1 heaping cup frosting. Top with another cake layer and spread the coffee filling over the top. Top with another cake layer and spread with the cocoa filling. Top with the remaining cake layer. Frost the top and side of the cake with the remaining frosting. Pour the ganache over the top and gently spread with an offset spatula, letting it drip down the side. (If the ganache is too thick to pour, microwave in 10-second intervals until smooth.) Let set about 20 minutes before slicing. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 32298,"Blue Crab Cake Panini 3 tablespoons vegetable oil 1/3 cup minced celery 1/3 cup minced green onion, plus 1/4 cup 1/2 cup cracker crumbs 1 egg 2 tablespoons minced parsley 1 1/2 teaspoons seafood seasoning 1/2 teaspoon salt 1 pound lump Maryland blue crabmeat 8 semi-hard round buns 8 tablespoons extra-virgin olive oil Onion Relish, recipe follows Basil Sauce, recipe follows 2 small garlic cloves 1/2 cup fresh basil leaves, washed 3 tablespoons olive oil 2 tablespoons freshly grated Parmesan 3/4 cup mayonnaise Salt and freshly ground black pepper 1/2 cup red onion, chopped 1/2 tablespoon red wine vinegar 1/2 teaspoon chopped fresh oregano Instructions: Heat the oil in a saute pan over medium high heat. Saute celery and 1/3 cup green onions until soft. Set aside. Preheat the broiler. In a large bowl, mix the cracker crumbs, 1/4 cup green onions, egg, parsley, seafood seasoning, and salt. Add the sauteed onion and celery, and the crabmeat and gently mix. Form the crab mixture into 8 cakes using either a round mold or your hands. Place the cakes, not touching, on a metal baking sheet. Broil the crab cakes for about 4 minutes. Gently turn them over, careful not to break them, and broil the other side. At the end of 8 minutes, they should be nicely browned. Heat stovetop grill on medium high heat. Alternately, you can make this recipe on an outdoor grill. \Crown\ the buns by cutting off the rounded tops with a bread knife. This will leave you with 8 buns with flat tops. Cut in half lengthwise, if not already split. Brush the outsides with olive oil. On the inside of the top half of each bun, spread about 1 tablespoon of the basil sauce and 1/2 tablespoon of the onion relish. You can vary the amounts to your taste. Place a crab cake on the bottom half of the bun and cover with the top half of the bun. Grill each sandwich for 1 to 2 minutes per side. While you grill, press down on the sandwich with a metal spatula. This will flatten the sandwich, and make pretty grill marks on the bun. The sandwich is done when it is lightly browned on each side. Cut the sandwiches into halves or quarters and serve. Mix all ingredients in a food processor and set aside. Toss the ingredients together in a small bowl and set aside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 32299,"Bibb and Butternut Salad with Pumpkin Seeds, Cracklings and Cranberry Vinaigrette 1 large butternut squash 1/4 cup extra-virgin olive oil 1 clove garlic, peeled and chopped 2 tablespoons butter 1 cup pumpkin seeds 1 tablespoon Madras curry powder 1 tablespoon cayenne pepper Salt and pepper 3 heads Boston Bibb lettuce 1 head frisee lettuce 1 cup olive oil 1 cup trimmed turkey skin, torn into pieces 1 cup dried cranberries 1 cup frozen cranberries 1 cup orange juice 1 cup sugar 1 cinnamon stick 1/4 cup sherry vinegar 1 shallot, finely diced 1/4 cup pumpkin seed oil, plus more for drizzling 1/2 cup shaved Parmesan Instructions: Preheat oven to 500 degrees F. Peel and seed squash. Slice and toss with extra-virgin olive oil and chopped garlic. Roast for 8 to 10 minutes and remove from heat and cool. Melt butter in a large skillet and then toast the pumpkin seeds in the pan. Season with curry, cayenne and salt. Pick and wash the leaves of the Bibb lettuce and frisee. Heat olive oil in a Dutch oven over medium-high heat until it reaches 350 degrees F. Carefully drop turkey skin into oil and deep-fry until crisp and golden. Remove and drain on paper towels. Combine both cranberries, orange juice, sugar and cinnamon stick in a saucepan and bring to a boil. Simmer the cranberries for 1 hour or until the juice has thickened to a nape. Remove 2 cups of the finished cranberry sauce and whisk in the vinegar, the shallots and the pumpkin seed oil. In a large bowl, toss the lettuces, squash, seeds, and cracklings with the vinaigrette. Garnish the plate with pumpkin seed oil and Parmesan. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]

" 32300,"Turkey Pad Thai 1/4 cup brown sugar Juice of 1 lime, plus wedges for serving 1/4 cup fish sauce 2 tablespoons rice vinegar 1 tablespoon Sriracha 11/2 cups shredded or cubed cooked turkey (about 9 ounces)
Salt 8 ounces linguine, broken in half 2 tablespoons vegetable oil 1/2 onion, sliced 3 cloves garlic, minced 3 large eggs, slightly beaten 1 large carrot, grated 1/2 cup chopped peanuts 1/2 cup chopped fresh cilantro 2 cups bean sprouts 3 scallions, cut into 3/4-inch pieces (about 1/4 cup) Instructions: Make the sauce: Pour 1/4 cup boiling water over the brown sugar in a bowl and stir to dissolve. Add the lime juice, fish sauce, rice vinegar and Sriracha and stir to combine. Add the cooked turkey to the sauce and let it absorb the flavors while prepping the rest of the dish. Bring a pot of salted water to a boil. Add the linguine and cook 1 minute less than the label directs. Drain and set aside. Heat the vegetable oil in a wok or large saut pan over high heat until very hot, almost smoking. Add the onion and stir-fry 1 minute. Add the garlic and stir, then add the eggs and cook for 30 seconds, stirring. Add the linguine and turkey (with the sauce) and cook, stirring, for a few minutes. Remove from the heat and toss in the grated carrot, peanuts, cilantro, bean sprouts and scallions. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 32301,"A Southern North African Sandwich 1/4 cup plus 1 cup warm water (approximately 110 degrees) 1 package active dry yeast 1 teaspoon sugar 4 cups unbleached all-purpose flour or bread flour 1/3 cup yellow cornmeal, plus 1 tablespoon 1 tablespoon salt 2 tablespoons unsalted butter, melted 2 teaspoons sesame seeds 2 tablespoons olive oil Curly lettuce, for garnish 2 medium size eggplants Salt Olive oil Freshly ground black pepper 1/2 cup flour 1/2 cup cornmeal Paprika Cayenne 3 green tomatoes, sliced 4 ounces butter 2 red peppers, roasted, peeled and seeded 3 fresh small red chiles, chopped 6 cloves garlic, peeled and chopped 2 tablespoons fresh chopped cilantro 2 teaspoons ground coriander seeds 1 teaspoon ground cumin seeds 1/2 teaspoon crushed cardamom seeds 2 tablespoons lime juice 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper Instructions: For the Kesra: In a small bowl of 1/4 cup warm water, stir in the yeast and sugar. Stir lightly until yeast begins to dissolve. Allow mixture to stand until it begins to bubble, about 10 minutes. In a standing mixer bowl, put flour and 1/3 cup of cornmeal. Make a well in the center and add yeast mixture, salt, and melted butter. Knead the bread and gradually add remaining warm water until dough is smooth and elastic. Sprinkle baking sheet with olive oil and then dust with cornmeal. Separate the dough into 2 balls of equal size and sprinkle sesame seeds evenly over the loaves and flatten into round circles. Cover the doughs with a clean towel and let rise in warm place until doubled in size, about 1 hour. Preheat oven to 425 degrees F. Prick the top of each dough with a fork all over. Bake for 10 minutes. Lower heat to 375 degrees and bake an additional 15 to 20 minutes or until crusty and golden brown. For the Vegetables: Preheat oven to 375 degrees F. Cut the eggplant into 1/4-inch round slices and sprinkle with salt, let sit in colander for 10 minutes until bitter juices are extracted. Rinse the slices, and toss with olive oil, salt and pepper. Roast the eggplant slices until they are tender and a little crisp. Mix flour and cornmeal and season with spices, to your taste. Coat each tomato slice with mixture and heat butter in heavy skillet (preferably cast iron). Add the tomatoes and cook until golden brown on both sides. Drain on paper towels. For the Harissa: Process all the ingredients in a food processor. Season, to taste, and reserve in a small bowl. To assemble sandwich, spread 2 slices of Kesra with Harissa spread. Place a layer of eggplant, then tomatoes on bottom slice. Curly lettuce is optional. Top with other slice of bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 32302,"Baked Shrimp Scampi 2 pounds (12 to 15 per pound) shrimp in the shell 3 tablespoons good olive oil 2 tablespoons dry white wine Kosher salt and freshly ground black pepper 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 4 teaspoons minced garlic (4 cloves) 1/4 cup minced shallots 3 tablespoons minced fresh parsley leaves 1 teaspoon minced fresh rosemary leaves 1/4 teaspoon crushed red pepper flakes 1 teaspoon grated lemon zest 2 tablespoons freshly squeezed lemon juice 1 extra-large egg yolk 2/3 cup panko (Japanese dried bread flakes) Lemon wedges, for serving Instructions: Preheat the oven to 425 degrees F. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 32303,"Radishes with Butter and Salt 2 bunches of radishes with the tops intact Sea salt Good salted butter 1 French baguette, sliced diagonally, and lightly toasted Instructions: Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling]" 32304,"Mashed Yellow Turnips with Crispy Shallots 1 1/2 cups light olive or vegetable oil 3 tablespoons unsalted butter 5 to 6 shallots, peeled and sliced into thin rings 2 large yellow turnips (rutabagas), about 4 pounds total Kosher salt 1 cup whole milk 6 tablespoons (3/4 stick) salted butter 1/2 teaspoon freshly ground black pepper Instructions: Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days. Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain. In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer. Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth. Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32305,"Brooklyn Blackout Cake 8 tablespoons (1 stick) butter, softened at room temperature 1/4 cup vegetable shortening 2 cups sugar 3 eggs 2 teaspoons pure vanilla extract 3/4 cup unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 1/4 cups cake flour 1 cup whole, 2 percent fat, or 1 percent fat milk Custard, recipe follows 3 cups water 2 1/2 cups sugar 1 tablespoon corn syrup 1 1/2 cups unsweetened cocoa powder Scant 2/3 cup cornstarch 6 tablespoons (3/4 stick) unsalted butter, cut into pieces 1/2 teaspoon pure vanilla extract Instructions: Preheat the oven to 375 degrees.
Butter and flour 2 (9-inch) cake pans. Cut 2 circles of parchment paper or waxed paper to fit the bottoms of the pans, then press them in. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter and shortening together. Add the sugar and mix until light and fluffy. One by one, add the eggs, mixing after each addition. With the mixer running at low speed, add the vanilla, cocoa, baking powder, baking soda, and salt and mix. With the mixer still running at low speed, add about 1/3 of the cake flour, then about 1/3 of the milk, and mix. Repeat with the remaining cake flour and milk and mix. Pour into the prepared pans and bake until dry and springy to the touch and a tester inserted into the center comes out clean (a few crumbs are okay), 30 to 35 minutes. Let cool in the pan for 15 minutes, then turn out onto wire racks and let cool completely, to room temperature. Using a long serrated knife, cut the cake layers in half horizontally. Reserving 3 halves for the cake, put the remaining half in a food processor, breaking it up with your hands. Pulse into fine crumbs.
To finish the cake, place a cake layer on a cake plate or serving platter (reserving the most even layer for the top) and spread with cooled custard. Top with another layer of cake, then custard, then the final layer of cake. Cover the top and sides of the cake with the remaining custard. Coat the cake with the cake crumbs. Chill until ready to serve, at least 2 hours. Serve the same day. Pour 2 1/2 cups of the water, the sugar, corn syrup and cocoa powder into a large non-reactive saucepan and bring to a boil over medium-high heat, whisking occasionally. Meanwhile, in a small bowl, whisk the remaining 1/2 cup of water and the cornstarch. Whisk into the cocoa mixture in the saucepan and return the mixture to a boil, whisking constantly. Cook, whisking constantly, until very thick, 3 to 4 minutes. Remove from the heat and stir in the butter and vanilla. Pour into a bowl. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill until firm, about 45 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32306,"Pistachio-Olive Pesto 1/3 cup lightly toasted pistachios 3 cups loosely packed fresh basil 1 teaspoon chopped garlic Pinch of red pepper flakes Kosher salt 1/2 cup coarsely grated Parmesan 1/2 cup extra-virgin olive oil 1/2 cup chopped Kalamata, Gaeta or nicoise olives Instructions: Put the pistachios in a food processor and pulse until finely ground. Add the basil, garlic, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the olives. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 32307,"Filet Mignon Chili 2 tablespoons olive oil 2 small yellow onions, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
8 cloves garlic, chopped
1 pound lean ground beef
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
1/4 teaspoon cayenne One 28-ounce can diced tomatoes
One 4.5-ounce tube tomato paste
2 cups chicken stock
One 15-ounce can black beans, drained
One 15-ounce can pinto beans, drained
1 pound filet mignon, cut into 1/2-inch chunks
Cheese Crisps, for serving, recipe follows Pico de Gallo, for serving, recipe follows Avocado Mash, for serving, recipe follows 1 cup shredded pepper jack cheese 3 vine-ripe tomatoes, seeded and diced 1 small red onion, finely chopped 1/2 cup packed fresh cilantro, finely chopped 1/2 lime, juiced
Kosher salt and freshly ground black pepper 3 avocados Kosher salt and freshly ground black pepper 1/2 lime, juiced 1 bunch green onions, green parts only, chopped
Instructions: Heat 1 tablespoon of the olive oil in a Dutch oven over medium-high heat. Add the onions, red bell peppers, yellow bell peppers and garlic and cook until starting to brown, 10 to 12 minutes. Add the ground beef, sprinkle with salt and pepper and cook until browned, about 3 minutes. Add the chili powder, cumin, smoked paprika and cayenne and cook for 1 to 2 minutes. Add the diced tomatoes, tomato paste and chicken stock. Bring to a simmer and cook for 30 minutes, stirring occasionally. Stir in the black beans and pinto beans; cook for another 5 minutes. While the chili is cooking, heat the remaining 1 tablespoon olive oil in a large cast-iron skillet until smoking. Add the filet and season well with salt and pepper. Cook, turning, until medium-rare, 2 to 3 minutes. Fold the filet into the chili and turn off the heat. Serve the chili in bowls, topped with a Cheese Crisp and some Pico de Gallo and Avocado Mash. Heat a large nonstick saute pan over medium-high heat. Make small piles of the shredded cheese in the pan; cook until the cheese melts and starts to brown. Flip and cook on the reverse side until golden brown. Transfer the cheese crisps to a paper towel until ready to serve. Combine the tomatoes, onions, cilantro and lime juice in a bowl. Season with salt and pepper. Mash the avocados in a bowl and season with salt and pepper. Mix in the lime juice and green onions. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 32308,"Asian Braised Beef 2 tablespoons all-purpose flour 1 tablespoon Chinese five-spice powder Kosher salt and freshly ground black pepper
3 pounds chuck roast, cut into 1 1/2-inch pieces
2 tablespoons salted butter
2 tablespoons olive oil
2 tablespoons minced ginger
1 generous tablespoon chili paste
5 cloves garlic, minced
1 bunch scallions, sliced, whites and greens separated
1/4 cup sherry
3 cups beef broth
1/4 cup low-sodium soy sauce
2 tablespoons honey
3 star anise pods
2 bay leaves
Cooked jasmine rice, for serving
Instructions: Preheat the oven to 275 degrees F. Mix together the flour, five-spice powder and some salt and pepper in a bowl. Toss the beef in the flour mixture and set aside. Heat the butter and olive oil in a heavy-bottomed pot over medium-high heat. Working in 2 batches, sear the meat on all sides until golden brown, 3 to 4 minutes per batch. Remove the meat to a plate and set aside. To the pot, add the ginger, chili paste, garlic and scallion whites. Cook, stirring constantly, for 2 minutes. Deglaze with the sherry, scraping up any bits from the bottom of the pot. Add the broth, soy sauce, honey, star anise and bay leaves and bring the mixture to a boil. Add the seared beef, cover the pot, transfer to the oven and cook until the meat is falling apart, about 2 hours. Serve over rice, garnished with the reserved scallion greens. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Malbec]" 32309,"Brownie Decadence 1 cup butter 4 squares unsweetened chocolate 2 cups sugar 4 eggs 2 teaspoons vanilla 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 cup white chocolate chips or shaved white chocolate (premium imported brand) 1 cup heavy whipping cream 2 cups premium chocolate chips 1 to 1 1/2 cups chopped, toasted pecans Instructions: Preheat oven to 350 degrees. Prepare 9 by 13 inch baking pan by greasing with butter or spraying with a cooking spray (such as Pam). Melt butter in a large saucepan. Over low heat add unsweetened chocolate and stir until chocolate is melted. Remove from heat, mix in sugar (in saucepan). Add eggs and vanilla, stir until incorporated. Add flour, baking powder, and salt and stir just till flour is mixed in. Gently stir in white chocolate. Spread mixture in prepared pan. Bake 30 to 35 minutes just until brownies begin to pull away from the sides. Remove from oven and let cool completely. While brownies are baking, prepare ganache topping. Over low heat in a medium saucepan, bring heavy cream to the boil. Remove from heat and add chocolate chips. Let sit for a few minutes to melt chocolate. Stir until all chocolate is melted. Let mixture cool and thicken, stirring occasionally for about 20 to 30 minutes. Spread chocolate ganache over completely cooled bownies. Press chopped, toasted pecans into the ganache. Let ganache harden and then cut into squares and then into triangles. Carefully remove from pan and serve on a garnished plate. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.; ","[Cabernet Sauvignon, Merlot, Malbec, Pinotage]

" 32310,"Fireworks Bundt Cake 2 sticks unsalted butter, at room temperature, plus more for the pan 2 3/4 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 2/3 cups granulated sugar 4 large eggs, at room temperature 1/2 cup sour cream 1 tablespoon pure vanilla extract 3/4 cup buttermilk 2 cups confectioners' sugar 1 tablespoon fresh lemon juice 1/2 teaspoon pure vanilla extract Red, white and blue nonpareils, for topping Red, white and blue rock candy sticks, for decorating Instructions: Make the cake: Preheat the oven to 325 degrees F. Butter a 10- to 12-cup Bundt pan, making sure to get in all the crevices; dust with flour and tap out the excess. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then beat in the sour cream and vanilla. (The batter may look curdled.) Reduce the mixer speed to medium low and add the flour mixture in three batches, alternating with the buttermilk; beat until combined. Pour the batter into the prepared pan and smooth the top. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer to a rack and let cool 15 minutes in the pan; loosen the edge of the cake with a knife and invert onto the rack to cool completely. Make the glaze: Whisk the confectioners' sugar, lemon juice, vanilla and 1 tablespoon water in a bowl; add a splash more water if the glaze is too thick. Spoon over the cake, letting it drip down the sides. Decorate with nonpareils. Let stand until set, 5 to 10 minutes. Put rock candy sticks in the center of the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32311,"Eggs Benedict Casserole\u202f 1 tablespoon unsalted butter 8 English muffins 16 slices Canadian bacon (about 9 ounces) 2 cups milk 1/2 cup heavy cream 1/4 teaspoon ground nutmeg 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 6 large eggs 15 tablespoons unsalted butter 4 large egg yolks 2 tablespoons lemon juice 1 1/2 teaspoons kosher salt 1/4 teaspoon cayenne pepper 1 tablespoon white vinegar 8 large eggs 3 tablespoons minced fresh chives Instructions: For the casserole: Grease a 9-by-13-inch baking dish with the butter. Split the English muffins open. Shingle the English muffins split-sides up in the baking dish\u202fin 2 rows, alternating tops and bottoms. Place 1 slice of Canadian bacon in between each piece.\u202f Whisk together the milk, cream, nutmeg, salt, pepper and eggs in a medium bowl until well combined. Pour the custard over the top of the English muffins, then cover\u202fthe baking dish with plastic wrap and refrigerate 8 hours or up to overnight.\u202f(See Cook's Note.)
Preheat the oven to 350 degrees F.
Remove the plastic wrap from the casserole dish and replace with foil. Bake 30 minutes, then remove the foil and bake until the casserole is set and the English muffins and bacon have browned on the edges, an additional 30 minutes.
For the hollandaise sauce: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the yolks, lemon juice, salt and cayenne to a blender and blend for 1 minute. With the blender running, pour the melted butter very slowly through the open hole of the blender lid.\u202f\u202f
For the poached eggs: Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a steady simmer over medium-high heat.\u202f\u202f
Crack 4 eggs into small cups or glasses. (If your simmering water has reduced too much, add a bit more water and bring back to a steady simmer.) Slip the eggs into the water in one quick motion. Poach the eggs until the whites are firm but the yolks are still runny, 4 to 5 minutes. Remove the eggs with a slotted spoon and drain on a paper towel. Repeat with 4 more eggs.\u202f\u202f\u202f
Arrange 4 eggs on each side of the baked casserole. Drizzle the hollandaise sauce over the top\u202fand sprinkle with the chives.\u202fServe while still warm with extra hollandaise sauce on the side. (If the sauce has thickened too much, whisk it with a tablespoon of water.)\u202f ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 32312,"Beef Brisket 4 large garlic cloves, smashed 1/2 teaspoon kosher salt, plus more for seasoning 4 sprigs fresh rosemary, needles striped from the stem and chopped 1/4 cup extra-virgin olive oil 1 (4 pound) beef brisket, first-cut Coarsely ground black pepper 4 large carrots, cut in 3-inch chunks 3 celery stalks, cut in 3-inch chunks 4 large red onions, halved 2 cups dry red wine 1 (16-ounce) can whole tomatoes, hand-crushed 1 handful fresh flat-leaf parsley leaves 3 bay leaves 1 tablespoon all-purpose flour (optional) Potato Pancakes, recipe follows 4 medium russet potatoes, peeled 2 medium onions Kosher salt and freshly ground black pepper 2 egg whites, lightly beaten 1/4 cup finely chopped chives Vegetable oil, for frying Serving suggestion: applesauce Instructions: Preheat the oven to 325 degrees F. On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine. Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender. Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy). Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes. Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together. Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 32313,"Smoky Orange Margarita 1 cup sugar 1 cup fresh lime juice
1 cup orange liqueur
1 cup mezcal
1/2 cup fresh orange juice 1 clementine, cut into wheels Margarita salt, for rims Instructions: Combine the sugar and 1 cup water in a small saucepot. Bring to a boil over medium-high heat, stirring occasionally, and cook until slightly thickened, about 10 minutes. Remove from the heat and let cool completely. (Makes about 1 cup.) To a large pitcher, add the lime juice, orange liqueur, mezcal, orange juice and 1/4 cup simple syrup. Stir to combine. Taste and add more simple syrup if desired. Moisten the rim of the 4 to 6 rocks glasses with a clementine wheel and then dip the rims in margarita salt. Add ice to the glasses (not the pitcher) and pour over the margarita mixture. Garnish each drink with a clementine wheel, and serve. ","[Tequila, Mezcal, Cava]" 32314,"Grilled Bone-In Rib-Eye with Grilled Corn and Tomato Salsa 2 bone-in rib-eye steaks (about 1 pound each; 1 to 1 1/4 inches thick) 1 to 2 tablespoons canola oil, for oiling the grill
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter 2 medium shallots, thinly sliced 2 tablespoons Dijon mustard Zest and juice from 1 small lemon 2 tablespoons Worcestershire sauce Flaky sea salt, such as Maldon 1 to 2 tablespoons canola oil, for oiling the grill 6 large ears fresh corn, husks and silks removed 6 medium Roma tomatoes, halved lengthwise 1 bunch scallions (7 to 8), ends trimmed 6 tablespoons extra-virgin olive oil Kosher salt 1 teaspoon chili powder 2 tablespoons balsamic vinegar Zest and juice from 1 large lime 1 tablespoon honey 1/4 cup fresh cilantro leaves, chopped Instructions: Get ready: Remove the steaks from the refrigerator about a half hour before you are ready to cook. Preheat the grill on high. The steak: Lightly oil a kitchen towel with canola oil and oil the grill. Season the steaks generously on both sides with kosher salt and pepper. Place a cast-iron skillet to heat on the side of the grill. Place the steaks directly on the hottest part of the grill and char 3 to 4 minutes. Rotate the steaks a half turn and char another 3 minutes. Flip the steaks and char another 3 minutes on their second side. Move to indirect heat and cook to desired doneness, about 5 minutes for medium rare. Put the steaks on a tray with a fitted rack to rest.
The quick shallot sauce: Add the butter and shallots to the skillet with a splash of water and cook until the shallots are translucent, 1 minute. Add the mustard, lemon zest and juice and Worcestershire sauce. Stir and taste for seasoning. Add water if you would like the sauce to be a bit thinner. Place the steaks on a serving platter, spoon the sauce over the top and sprinkle with sea salt.
Grill the vegetables: Lightly oil a kitchen towel with canola oil and oil the grill. Brush the corn, tomatoes and scallions with about 2 tablespoons of the olive oil and sprinkle with kosher salt. Arrange everything in a single layer on the hottest part of the grill and rotate every few minutes so they are charred on all sides, 8 to 10 minutes. Leave the corn on a little longer than the tomatoes and scallions. Remove from the grill and cool.
The salsa: In a large serving bowl, whisk together the remaining 4 tablespoons olive oil with the chili powder, balsamic, lime zest and juice and honey with a pinch of kosher salt. Remove the corn kernels from the cobs, cut the tomatoes into small cubes and cut the scallions into 1/2-inch slices. Mix everything together with the cilantro. Taste for seasoning.
Serve: Serve on top or alongside the steaks.
","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 32315,"Spicy Grilled Cheese 2 slices sourdough bread 2 tablespoons mayonnaise
1 cup Jalapeno Pimento Cheese, recipe follows 4 ounces cream cheese, softened 1/2 cup mayonnaise
2 tablespoons adobo sauce from canned chipotles
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
Pinch of cayenne or dash of hot sauce
Pinch kosher salt
2 cups grated sharp Cheddar
2 cups grated smoked Gouda
4 ounces sliced pimentos
1/2 cup jarred sliced jalapenos, finely chopped
2 teaspoons chopped fresh dill
Crackers, for serving
1 cup Castelvetrano olives, for serving
Instructions: Heat a nonstick skillet over medium heat. Spread each slice of bread with 1 tablespoon of the mayonnaise. Place one piece of bread, mayonnaise-side down, into the skillet. Top with the Jalapeno Pimento Cheese. Place the second slice of bread, mayonnaise-side up, onto the cheese. Using a spatula, press together and cook until golden, about 2 minutes per side. Slice and serve. Combine the cream cheese, mayonnaise, adobo sauce, Dijon mustard, black pepper, cayenne or hot sauce and salt in the bowl of a food processor. Process until combined. Add almost all of the Cheddar and Gouda, reserving about 2 tablespoons of each in a bowl, and pulse until well combined again. Add the contents of the blender to the reserved cheese and stir to combine. Fold in the pimentos, jalapenos and dill, then chill before serving. Serve as a dip with crackers and olives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 32316,"Greek Quinoa Salad 1 1/4 cups quinoa, rinsed Kosher salt 1 15-ounce can chickpeas, drained and rinsed 1/2 seedless cucumber, chopped 3 large plum or 5 Campari tomatoes, chopped 1/2 red onion, thinly sliced 3 tablespoons red wine vinegar 3 tablespoons extra-virgin olive oil 1 tablespoon finely chopped fresh oregano, plus more for topping Freshly ground pepper 1/4 cup crumbled feta cheese (about 2 ounces) 1 small head romaine lettuce, chopped 1/4 cup halved pitted kalamata olives Instructions: Bring 1 3/4 cups water, the quinoa and a pinch of salt to a boil in a medium saucepan. Reduce the heat to medium low; cover and cook until the quinoa is tender and the liquid is absorbed, 10 to 15 minutes. Remove from the heat and fluff with a fork; let cool slightly. Meanwhile, toss the chickpeas, cucumber, tomatoes, red onion, vinegar, 2 tablespoons olive oil and the oregano in a large bowl; season with salt and pepper and let sit 10 minutes. Pulse the feta, 2 tablespoons water and the remaining 1 tablespoon olive oil in a mini food processor until smooth, adding up to 1 tablespoon water, if needed; season with salt and pepper. Divide the lettuce among bowls; top with the warm quinoa, the chickpea mixture and olives. Drizzle with the feta dressing and sprinkle with oregano. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 32317,"Cranberry Citrus Dressing 3 cups sugar 1 1/2 cups water 2 vanilla beans, split lengthwise 1 orange, zested and juiced 3 (12-ounce) bags fresh or frozen cranberries Dash salt Freshly ground black pepper 3 tablespoons Dijon mustard Instructions: Start by making a simple syrup: dissolve the sugar in the water in a medium saucepan. Add vanilla beans and bring to a simmer. Add the orange juice and cranberries, a dash of salt and some freshly ground black pepper, to taste. Simmer until cranberries begin to pop and become tender, about 3 to 5 minutes. Remove from heat and stir in Dijon mustard. Chill cranberry sauce until ready to serve. The sauce can be made up to 2 days ahead of time. Just before serving, garnish sauce with freshly grated orange zest. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32318,"Grilled Steak Naan Tacos 1 pound skirt steak 2 tablespoons olive oil 2 tablespoons ancho cl powder Kosher salt and freshly ground black pepper 1 ear of corn 1 jalape?o, seeded 1/2 red onion, sliced into 1/2-inch rounds 1 tablespoon olive oil Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh cilantro 1 avocado, diced small 1 lime, zested and juiced 8 mini naan breads, warmed 1/2 cup chipotle mayonnaise, optional 1 cup crumbled queso fresco Lime wedges, for serving Instructions: For the steak: Heat a grill pan over medium heat. Drizzle the steak with the olive oil and season with the ancho cl powder, 2 teaspoons salt and 1 teaspoon pepper. Grill the steak to the desired temperature, 3 to 4 minutes per side for medium rare. Set aside to rest while you make the salsa. For the grilled avocado-corn salsa: Brush the corn, jalape?o and red onion with the olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Grill until the vegetables are lightly charred, about 6 minutes. Slice the corn off the cob and chop the jalape?o and onion. Toss the vegetables with the cilantro, avocado and lime zest and juice in a bowl. Taste and adjust the seasoning as needed. For the assembly: Slice the steak thinly against the grain. Build a taco by grabbing a warm naan and adding a tablespoon of the chipotle mayo, if using. Top with some of the steak and a spoonful of the salsa. Top with some crumbled queso fresco and serve with a lime wedge. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 32319,"All Veggie Fried Rice 1/4 cup low-sodium soy sauce 1 tablespoon brown sugar
1 tablespoon grated ginger
1 tablespoon chili paste
2 cloves garlic, grated
2 tablespoons olive oil
2 tablespoons butter
4 large eggs, lightly beaten
1 cup frozen edamame
2 cups frozen corn and pepper mix
2 cups bagged riced cauliflower
2 cups bagged riced sweet potatoes
2 scallions, green parts sliced thin
1/4 cup fresh cilantro leaves
1 tablespoon sesame seeds
Instructions: Place a large skillet over medium-high heat. In a small mason jar, add the soy, sugar, ginger, chili paste and garlic. Secure the lid and shake to combine. Set aside. Add 1 tablespoon of the olive oil and 1 tablespoon of the butter to the skillet. When the oil is hot and the butter has melted, add the eggs and cook, stirring, until scrambled, 2 to 3 minutes. Remove to a plate. Add the remaining butter and oil to the skillet. Add the edamame, then the corn and peppers. Cook, stirring occasionally, until heated through and lightly colored, 2 to 3 minutes. Add the riced cauliflower and sweet potatoes, stirring to combine. Cook until the cauliflower is just heated through, about 2 minutes. Give the sauce one last shake and add to the skillet. Return the eggs to the skillet and cook, stirring, for an additional minute. Garnish with the scallions, cilantro and sesame seeds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 32320,"Hundred Dollar Cupcakes with Caramel Icing 2 cups cake flour, sifted before measuring 1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
4 ounces unsweetened chocolate, chopped
1 cup granulated sugar
1 cup light brown sugar
1 stick (8 tablespoons) unsalted butter, softened
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/2 cups whole milk, at room temperature
2 cups granulated sugar 3/4 cup buttermilk
1 stick (8 tablespoons) unsalted butter
1 teaspoon baking soda
1 teaspoon vanilla extract
Splash of heavy cream, if needed Edible silver dragees, for decorating Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line the cups of two 12-cup muffin tins with cupcake liners. Whisk together the flour, baking powder, salt and baking soda in a medium bowl. Put the chocolate in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted, about 1 1/2 minutes (or melt it in a double boiler). Put the granulated sugar, brown sugar and butter in the bowl of a stand mixer and beat until light and fluffy, about 3 minutes. Add the melted chocolate and beat to combine. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture in 3 batches, alternating with the milk, and beat on low until just combined. Divide the batter evenly among the cupcake liners, about 1/4 cup batter in each. Bake until the cupcakes are domed slightly and a toothpick inserted into the center comes out clean, about 18 minutes. Cool completely on a rack. For the icing: Make the icing right before you are ready to frost the cupcakes. Combine the granulated sugar, buttermilk, butter, baking soda and vanilla in a medium to large heavy-bottomed saucepan (the liquid will double in volume). Insert a candy thermometer, bring to a boil and boil over medium-high heat until the mixture reaches soft-ball stage (235 degrees F), 10 to 15 minutes. Remove from the heat as it hits the soft-ball stage to avoid over caramelizing. Working very quickly but carefully, pour the caramel into the bowl of a stand mixer and beat on medium-high speed until cooled to warm, about 5 minutes. Working quickly, spoon about a tablespoon of the caramel icing onto each cupcake. (Caramel hardens a little as it cools; whip in a splash of heavy cream to loosen it up if needed.) Let stand until set, about 5 minutes. Decorate with edible silver dragees. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32321,"Just-Add-Water Miso Chicken Noodle Soup 1 tablespoon yellow miso 1/2 teaspoon chicken base
1/2 teaspoon chili-garlic sauce, such as sambal oelek 1/8 teaspoon grated fresh ginger Small handful broken-up dried rice vermicelli 1/3 cup shredded rotisserie chicken 2 shiitake mushrooms, stems discarded, caps sliced thinly 6 snow peas or sugar snap peas, strings removed, sliced thinly on the bias 1 scallion, greens only, thinly sliced Instructions: Add the miso, chicken base, chili-garlic sauce and ginger to the bottom of a lidded 16-ounce heat-safe container. Top with the rice vermicelli, chicken, mushrooms, peas and scallions. Secure the lid and refrigerate until using, up to overnight. When ready to eat, add 1 1/4 cups boiling water to the container, cover and let sit until the noodles soften, about 7 minutes. Uncover and stir to dissolve the miso. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32322,"Chocolate Pecan Pie 2 1/4 cups all-purpose flour 10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces and slightly softened at room temperature 1 egg Pinch sugar 3/4 teaspoon salt 1 tablespoon cold whole, 1 percent fat, or 1 percent fat milk 2 eggs 1/2 cup sugar 1/2 cup light corn syrup 4 tablespoons (1/2 stick) unsalted butter, melted 1 1/2 cups pecan halves, toasted and cooled 6 ounces semi-sweet chocolate, coarsely chopped or semisweet chocolate morsels Instructions: Pate Brisee: Mound the flour on a work surface. Using your fingers, make a well in the center. Place the butter, egg, sugar, salt, and milk in the well. Pinch the wet ingredients together with your right hand, then gradually draw the flour into the well with your left, mixing it into the wet ingredients with your right hand as you go. Knead the dough by pushing it in sections against the work surface, pushing firmly away from you and down with the heel of your hand. Gather the dough back up, form into a ball, wrap in waxed paper or plastic wrap, and chill at least 2 hours before using. Roll out and place inside a 10-inch tart pan with a removable bottom. Weigh down the dough with pie weights and bake in a preheated 375 degree F oven for 35 to 30 minutes or until blond. Remove the weights and bake an additional 10 to 15 minutes or until medium brown. Preheat the oven to 350 degrees F. In a bowl, whisk the eggs. Whisk in the sugar, corn syrup, and melted butter. Place the pre-baked crust on a cookie sheet. Sprinkle in the toasted pecans and chocolate pieces. Pour the egg mixture gently over the pecans and chocolate. Bake for 45 to 50 minutes, until the filling is set and slightly risen. Let cool in the pan to room temperature. Remove the sides of the pan. Refrigerate at least 2 hours, or until ready to serve, up to 24 hours. Slice the pie with a serrated knife as it comes out of the refrigerator, but let warm to room temperature before serving. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 32323,"Grape, Cheddar and Walnut Salad 2 cups halved seedless red grapes 2 large stalks celery, finely chopped 1/4 cup KRAFT 2% Milk Finely Shredded Mild Cheddar Cheese 1/2 cup KRAFT Light Raspberry Vinaigrette Dressing 4 cups each torn spinach leaves and romaine lettuce 1 red onion, thinly sliced 2 1/4 cup toasted chopped PLANTERS Walnuts Instructions: COMBINE grapes, celery and cheese in large bowl. Add dressing; toss to coat. TOSS spinach and romaine with onions; spoon onto 4 plates. Top with grape mixture and nuts ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 32324,"Sloppy Joe Mac & Cheese 2 tablespoons olive oil 1 pound ground beef
3 cloves garlic, minced
1 green bell pepper, diced
1 small yellow onion, diced
2 teaspoons chili powder
Kosher salt and freshly ground black pepper 3 1/2 cups beef broth
12 ounces elbow macaroni
2/3 cup ketchup
1 tablespoon mustard
1 tablespoon brown sugar
Hot sauce, to taste
2 1/2 cups grated mild Cheddar
Fresh parsley, for garnish
Instructions: Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the ground beef, garlic, bell pepper and onion. Season with the chili powder and some salt and pepper. Cook, crumbling the beef as you go, until cooked through, 6 to 8 minutes. Add the beef broth, macaroni, ketchup, mustard, brown sugar and hot sauce. Stir to combine and bring to a simmer. Cover and cook until the macaroni is soft and the sauce is thick, 9 to 10 minutes. Remove the pan from the heat, add the cheese and stir until melted. Serve garnished with parsley. ","[Zinfandel, Merlot, Malbec, Shiraz]" 32325,"Peanut Butter No-Bake Cookies with Oats and Flaxseeds 1/2 cup honey 1/4 cup coconut oil 1/4 cup unsweetened cocoa powder 1/4 teaspoon kosher salt 1/2 cup crunchy peanut butter 3/4 cup old-fashioned rolled oats 1/3 cup golden raisins 1 cup unsweetened shredded coconut 2 tablespoons flaxseeds, wheat germ or chia seeds Instructions: Combine the honey, coconut oil, cocoa powder and salt in a medium saucepan. Stir over medium heat until the coconut oil is completely melted and the mixture is smooth and warm, 2 to 3 minutes. Add the peanut butter and stir until completely melted, another 2 minutes. Turn off the heat and stir in the oats. Cover with a lid for 5 minutes. Remove the lid and stir in the raisins, 1/3 cup of the coconut and the flaxseeds, wheat germ or chia seeds. Use a round tablespoon to scoop, then level, the mixture. Sprinkle with some of the remaining coconut and press lightly onto the cookie. Use a small offset spatula to gently coax the cookie onto a parchment-lined baking sheet, coconut-side down. The mixture will be a little delicate and sticky at this point. Lightly flatten the cookie with the spatula or your fingers. Repeat this process with the remaining cookie mixture, to make about 20 cookies total. Refrigerate the cookies on the baking sheet until they are completely chilled, at least 30 minutes. These cookies are best served very chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 32326,"Italian Grilled Cheese-n-Tomato 1/2 cup extra-virgin olive oil 1 large clove garlic, cracked away from skin 8 slices crusty Italian bread 1 pound smoked fresh mozzarella cheese, sliced 2 ripe tomatoes, thinly sliced 8 basil leaves, torn Instructions: Heat a grill pan over medium low to medium heat. Heat oil and garlic in a small pot over low heat. Brush 4 slices of the bread with garlic oil on 1 side. Place garlic oil side down on the grill. Top with sliced cheese, tomato and basil. Place another slice of bread on top of each sandwich. Brush sandwiches with garlic oil. Press sandwiches with heavy skillet or a brick covered with tin foil. Toast sandwiches on both sides to melt cheese. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 32327,"Orange Barbecue Steak Kebabs 2 tablespoons olive oil 1 medium onion, chopped
3/4 cup orange juice
3/4 cup ketchup
2 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce 1 3/4 pounds sirloin tip About 20 cherry tomatoes
1 bunch scallions white and light green parts cut into 1-inch segments
1 large orange, cut into 1-inch-thick rounds, then cut into small wedges
Instructions: For the barbecue sauce: Heat the oil in a small saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the orange juice and simmer until slightly reduced, about 5 minutes. Add the ketchup, sugar and Worcestershire and return to a simmer. Cook until slightly thickened and the onions are tender, about 10 minutes. Puree until smooth in a food processor. Transfer to a bowl and cool completely. Make the kebabs: Cut the steak into approximately 1-inch cubes. If there are parts of the meat that are significantly thinner, cut those into longer pieces that can be folded together when skewered. Toss the steak with about 1/2 cup of the barbecue sauce in a medium bowl and marinate in the refrigerator at least 1 hour and up to 4 hours. Preheat the grill to medium-high. Skewer the meat, alternating with tomatoes, scallions, and orange pieces on ten 10- to 12-inch metal or wooden skewers. Sprinkle with salt and pepper. Set aside about 1/4 cup of the barbecue sauce and use it to brush all over the skewers. Reserve the remaining sauce for serving. Grill the skewers, turning 2 or 3 times, until well-marked and cooked to desired doneness, 5 to 6 minutes total for medium rare. Serve the skewers with the reserved barbecue sauce on the side. Any remaining barbecue can be kept refrigerated for up to 2 weeks. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 32328,"Garlicky Mashed Potatoes with Caramelized Onions 2 to 4 heads garlic, depending on size 2 tablespoons olive oil 2 tablespoons olive oil 3 onions, sliced 2 pounds Idaho or Yukon gold potatoes, unpeeled Kosher salt and freshly ground black pepper 1 cup whole milk 1 stick (8 tablespoons) unsalted butter Instructions: Preheat the oven to 350 degrees F. Slice the heads of garlic in half crosswise and drizzle with the oil. Wrap the garlic in foil and roast until creamy, about 1 hour. When cool enough to handle, squeeze the cloves into a small bowl and mash lightly with a fork. Heat the oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally and lowering the heat if the onions begin to burn, until golden, about 30 minutes. Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain. Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the onions. Mash the potatoes and onions with the milk and butter using a fork or potato masher. Stir in the roasted garlic and 2 teaspoons salt; season with pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32329,"Chili Verde Olive oil 5 cups diced onion 1/2 cup chopped garlic 1/3 cup chopped serrano peppers 1/3 cup chopped jalapeno peppers 5 pounds cubed pork shoulder 1 quart chicken broth 15 to 20 Anaheim peppers 12 to 15 tomatillos 3 tablespoons garlic powder 1 teaspoon freshly ground black pepper 1 tablespoon ground cumin 1 tablespoon Mexican oregano 1 teaspoon ground coriander 2 teaspoons salt 1/2 cup corn flour Instructions: Preheat oven to 350 degrees F. In a medium saucepan over medium heat, add 1/2 cup of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside. Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes. Meanwhile, place the Anaheim peppers on a sheet pan. Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes. Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes. Peel and seed peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low heat. Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well. In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux. Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes. ","[Syrah, Tempranillo, Garnacha, Barbera]" 32330,"Grilled Corn with Ranchovy Butter Kosher salt 4 ears fresh sweet corn, shucked and silks removed 4 anchovies 1 stick (8 tablespoons) unsalted butter, at room temperature 1 tablespoon Ranch Rub, recipe follows 1/2 teaspoon paprika 2 cloves garlic, grated Zest and juice of 1/2 lemon 1/2 cup buttermilk powder (found in the baking aisle) 1 tablespoon dried parsley 2 teaspoons dried chives 2 teaspoons dried dill 2 teaspoons garlic powder 1 teaspoon onion flakes 1 teaspoon onion powder 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place the corn in a large bowl with well-salted water and let soak for up to an hour. Meanwhile, add the anchovies to a large bowl and mash with a fork until a paste forms. Add the butter, Ranch Rub, paprika, garlic, lemon zest and lemon juice and continue to mash until completely combined. Set aside. Remove the corn from the salted water and place over indirect heat. Cook, turning, until tender, about 5 minutes. Move the corn over direct heat to give it a little char, about 1 minute per side. While the corn is still hot, spread lots of ranchovy butter all over it with a pastry brush. Serve immediately. (Alternatively, you can bake the pre-soaked corn on a baking sheet in a 350 degree F oven until tender, about 7 minutes, then broil it for 45 seconds to give it some char.) Combine all the ingredients in a medium bowl and mix well. Makes about 3/4 cup. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 32331,"Beef Noodle Soup with Rice Noodles: Pho Bo 4 pounds, 8 ounces/ 2 kg oxtail* 4 tablespoons salt 1 unpeeled garlic bulb 4 large unpeeled onions 5 1/4 ounces/150 g unpeeled ginger 4 pounds, 8 ounces/ 2 kg beef brisket 3/4 cup/ 185 ml fish sauce 2 3/4 ounces/80 g rock sugar 3 pounds, 8 ounces/ 1.6 kg fresh rice noodle (you will need about 7 ounces/ 200 g per person) 14 ounces/400 g trimmed sirloin, thinly sliced 4 spring onions (scallions), sliced freshly ground black pepper Fresh coriander (cilantro) sprigs 2 bird's eye chiles, sliced 1 lime, cut into wedges 8 cloves 5 star anise 2 cassia bark, about 4-inches /10 cm in length 1 tablespoon whole black peppercorns
Instructions: In a large pot, submerge the oxtail in cold water, add 3 tablespoons salt and soak for 1 hour, then drain. To make the spice pouch, dry roast each ingredient separately in a frying pan over medium heat until fragrant.
Cool, then coarsely grind the spice using a mortar and pestle or small spice grinder. Add the ground spices to the muslin square and tie up tightly in a knot. Set aside.
Heat a barbecue grill or chargill pan over medium-high heat and grill the unpeeled garlic, onions and ginger evenly for 15 minutes in total until all sides are blackened.
Now peel the blackened skins and discard them, and then roughly chop. By doing this, the garlic, onion and ginger becomes sweet and fragrant, releasing more flavour into the stock.
Put the oxtail, brisket and 200 fluid ounces/ 6 litres cold water in a stockpot and bring to the boil. While the stock is boiling, constantly skim any impurities off the surface for 15 minutes (this will ensure a clean, clear broth), then reduce the heat to a low simmer.
Add the fish sauce, remaining 1 tablespoon salt, rock sugar, garlic, onions, ginger, and spice pouch.
Cover and simmer for 3 hours, or until the stock has reduced to almost 1/2.
Strain the stock through a muslin cloth. Remove the brisket, set aside to cool, then thinly slice.
Blanch each portion of noodles in boiling water for 20 seconds.
Drain, then transfer to a serving bowl.
Place 3 or 4 slices of brisket on top of the noodles, followed by 3 or 4 pieces of raw sirloin. Pour over the hot stock to cover the noodles and beef.
Serve with 1 tablespoon spring onion, a pinch of black pepper, and a coriander sprig to each bowl.
At the table, add cl, and a squeeze of lime. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 32332,"Herb Roasted Chicken and Vegetables 3 pounds bone-in chicken parts 1 cup Lawry's? Herb & Garlic Marinade With Lemon Juice, divided 12 small portobello mushrooms, cut into 1/2-inch slices 2 tablespoons olive oil 2 teaspoons Lawry's? Seasoned Salt 1? cups sliced onions 1? cups sliced zucchini 1? cups bell pepper strips 1? cups sliced eggplant Instructions: Preheat oven to 375F. Place chicken, skin-side down, in large baking pan sprayed with no stick cooking spray. Pour 3/4 cup of the marinade over chicken. Bake 30 minutes, turning once and brushing with remaining 1/4 cup marinade. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 32333,"One Pot Chicken with Olives and Potatoes 1/4 cup all-purpose flour 1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
6 boneless, skinless chicken thighs
4 tablespoons olive oil
1 medium yellow onion, chopped 2 cloves garlic, thinly sliced
1 teaspoon kosher salt
1 teaspoon cumin
1/2 teaspoon turmeric
1/8 teaspoon cayenne
3/4 cup white wine, such as Pinot Grigio
4 cups chicken stock 2 sprigs fresh thyme
2 small Yukon Gold potatoes, cut into 1/2-inch cubes
1 lemon, 4 thin slices plus the juice of the remaining lemon
1/2 cup pitted green olives
Salt and pepper
1/4 cup fresh parsley leaves, chopped
Instructions: For the chicken: In a large bowl, combine the flour, salt, garlic powder, mustard, paprika and pepper; mix well. Add the chicken to the bowl, and toss gently to coat. Remove the chicken, shake off any excess flour, and set aside. Heat a large Dutch oven over medium-high heat, and add 3 tablespoons of the olive oil. When hot, add the chicken and cook until golden brown on one side, 3 to 5 minutes. Flip, and continue cooking on reverse side, another 2 minutes. Remove the chicken to a plate and let sit. For the sauce and vegetables: To the Dutch oven (still over medium-high heat), add the remaining tablespoon oil if needed. Then add the onion, garlic and salt; cook until translucent, 3 to 4 minutes. Evenly sprinkle the cumin, turmeric and cayenne over the onion mixture, and saute for an additional 1 minute. Pour in the wine, scraping up any browned bits on the bottom of the pan, and cook until the wine has reduced by half, 5 to 10 minutes. Add the chicken stock, bring to a boil, and then add the thyme, potatoes, lemon slices and lemon juice; stir gently. Cover and cook until the potatoes are easily pierced with a fork, 10 to 12 minutes. Reduce the heat to a simmer, and add the seared chicken thighs and the olives. Gently push the chicken into the sauce, so it is partially covered; cook for another 10 to 12 minutes. Adjust the salt and pepper to taste, stir in the parsley and serve. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]

" 32334,"Marmalade Meat Balls 2 pounds fully cooked frozen meatballs (recommended: Armanino) 1 bottle (16-ounce) catalina salad dressing 1 cup orange marmalade 3 tablespoons Worcestershire sauce 1/2 teaspoon red pepper flakes Instructions: Place frozen meatballs in the insert of a slow cooker. In a bowl, stir to combine the remaining ingredients. Pour over meatballs and stir to coat. Cook on high setting for 2 to 3 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 32335,"Seared Salmon with Beet Risotto, Sauteed Spinach, Wild Mushrooms and a Beet and Carrot Micro-Green Salad with Carrot Sauce 2 medium size beets, roasted 2 1/2 cups chicken stock 1/4 cup olive oil 3/4 cup Arborio rice Salt and pepper 3 tablespoons butter, cubed 3 1/2 cups hot water 1/2-ounce dried shiitake and chanterelle mushrooms 2 tablespoons balsamic vinegar 6 tablespoons olive oil 1 tablespoon sherry wine Salt and pepper 1 cup spinach 2 tablespoons olive oil Salt and pepper 1 medium carrot 1 tablespoon honey 1/2-ounce olive oil 4 (6-ounce) center-cut salmon fillets 1/2 recipe Mushroom Vinaigrette Salt and pepper 2 tablespoons olive oil 1 medium beet 1 medium carrot 1/2 recipe Reserved Mushroom Vinaigrette 4 pinches micro-greens Instructions: Let beets cool until cool enough to handle, then peel and cut into chunks. Transfer beets to a blender or food processor along with 1 1/4 cups of stock and blend together. Add the remaining stock and blend. Add oil to a small saucepan and heat over medium heat. Add the rice to the oil and toast it for a couple minutes. Add half the beet puree to the rice, then slowly add the rest of the beet puree, stirring constantly. Season with salt and pepper, to taste. Cook until rice is tender and then fold in the butter. Keep warm in a hot water bath. Heat the water, but do not boil it. Place mushrooms in a bowl; add hot water directly to the bowl and let sit about 15 minutes. Squeeze mushrooms free of water, reserving 1/4 cup of the mushroom water, and transfer mushrooms to a different bowl and set aside. (Mushrooms will be almost 5 ounces when soaked in water.) In a small bowl, whisk the reserved mushroom water with the balsamic. Whisk in the olive oil. carefully pour the sherry into a small skillet over medium-high heat and flamb. Immediately pour it into the vinaigrette. Season with salt and pepper, to taste, and set aside. Wash the spinach well, dry it, and remove stems. Heat up a saute pan, then add oil. Add spinach and let wilt. Season with salt and pepper, to taste, and keep warm in a hot water bath. Wring spinach dry before serving. Peel carrot and juice it. Pour the juice into a small saucepan. Add honey and oil and reduce over medium heat until syrupy, about 20 minutes. Place in a plastic sauce bottle. Marinate the salmon in the mushroom vinaigrette for about 30 minutes at room temperature. Remove salmon and pat dry with a paper towel. Season salmon with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add the oil and when hot, but not smoking, add salmon, skin side up, in pan. Sear for 3 to 5 minutes, flip, and continue cooking another 3 to 4 minutes. Remove from heat and keep warm until ready to serve. Peel and put the beet through a suziewah (turning slicer); place in cold water. Peel and put the carrot through a suziewah; place in cold water. Toss with remaining mushroom vinaigrette. Reserve micro-greens for plating and set salad aside. To serve: Place a ring mold in the center of a dinner plate. Add the beet risotto until full. Remove the ring mold. Place the sauteed spinach on top of risotto. Place a salmon fillet on top of the spinach. Place the wild mushrooms on top of the salmon. Put the micro-greens on the center of the fillet. Place several curls of beet and carrot on micro-greens. Garnish the plate with dots of carrot sauce. Wipe the plate clean of debris and repeat process for remaining 3 plates. Serve immediately. ","[Chardonnay, Pinot Grigio, Barolo, Riesling]" 32336,"Crispy Hashbrowns 2 tablespoons vegetable oil 1 tablespoon butter
3/4 cup frozen shredded potatoes Kosher salt and freshly ground black pepper Instructions: Heat the oil and butter on a griddle over medium-high heat until the butter is melted. Add the shredded potatoes and pack them down tightly into a patty. Cover and cook just until the perimeters start to get golden, about 5 minutes. Use a spatula to press the top down. Season with salt and pepper and flip. Cook, uncovered, until the bottom is golden and crispy, another 3 to 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32337,"Veggie Burgers with Pomegranate Ketchup 1 cup pomegranate juice 2 tablespoons maple sugar 1 tablespoon fresh lemon juice (from about 1/2 lemon) 2 tablespoons olive oil 1/2 small onion, finely chopped One 10-ounce container button mushrooms, stemmed and finely chopped 1 carrot, finely chopped 1 stalk celery, finely chopped 1 cup cooked brown rice 1/2 cup rolled oats 1/2 cup chopped walnuts 2 tablespoons all-purpose flour Salt 1/4 cup ketchup 4 multi-grain English muffins, split and toasted (optional) Fresh spinach leaves, for topping Carrots, cut into matchsticks, for topping Pomegranate seeds, for topping Instructions: For the pomegranate molasses: In a small saucepan, bring the pomegranate juice, maple sugar and lemon juice to a slight boil over medium-high heat. Reduce the heat to low and simmer until syrupy, about 30 minutes. Remove from the heat and set aside.
For the burgers: In a large pan, heat 1 tablespoon oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the mushrooms, carrot and celery and cook, stirring occasionally, until the liquid from the mushrooms has evaporated, about 10 minutes. Transfer to a large bowl and let cool about 10 minutes. Stir in the rice, oats, walnuts, flour and 1/2 teaspoon salt. Transfer to a food processor and pulse until coarsely combined and the mixture just holds its shape when pressed, adding water, 1 tablespoon at a time, if necessary. Shape the mixture into 4 patties.
Stir together the ketchup with 2 tablespoons of the pomegranate molasses and set aside. Heat the remaining tablespoon olive oil in a large pan over medium-high heat and cook the patties until golden, turning once, about 8 minutes total. Arrange 4 English muffin halves on plates, if using, and top with some pomegranate ketchup, the patties, spinach leaves, carrots, pomegranate seeds, more ketchup and the remaining English muffin halves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 32338,"Creamy Parmesan Baked Pasta 2 tablespoons unsalted butter, plus more for the baking dish Kosher salt and freshly ground black pepper 1 pound medium shell pasta 3/4 cup panko breadcrumbs 1/4 cup olive oil 3 cups freshly grated Parmesan, plus more for serving 6 ounces pancetta, finely chopped 1/4 cup all-purpose flour 3 cups whole milk 2 cups heavy cream 2 cups frozen peas, thawed Instructions: Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with butter; set aside. Bring a pot of water to a boil and salt generously. Cook the pasta according to the package directions for al dente. Drain, transfer to a large bowl and set aside.
Meanwhile, mix together the panko, oil, 1 cup of the Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl; set aside.
Melt the butter in a medium saucepan over medium-high heat. Add the pancetta and cook, stirring frequently, until golden and crispy, about 8 minutes. Use a slotted spoon to transfer the pancetta to the bowl with the breadcrumb mixture and stir to combine.
Heat the saucepan with the drippings over medium-high heat. Whisk in the flour and cook until smooth, about 2 minutes. Slowly add the milk and cream, whisking to avoid lumps, and bring to a simmer. Cook until thickened, about 3 minutes. Turn off the heat and whisk in the peas, remaining 2 cups Parmesan, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
Pour the sauce over the pasta and stir to combine. Transfer to the prepared baking dish and sprinkle with the breadcrumb mixture. Bake until golden and bubbly, about 10 minutes. Let sit for 5 minutes, then sprinkle with additional Parmesan before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 32339,"Triple Chocolate Basketball Cupcakes 1 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons instant espresso powder 3/4 cup whole milk 1 cup granulated sugar 3/4 cup vegetable oil 2 large eggs 1 teaspoon pure vanilla extract 6 ounces bittersweet chocolate, chopped 2 sticks unsalted butter, at room temperature Pinch of salt 11/4 cups confectioners' sugar 1 tablespoon unsweetened cocoa powder 2 teaspoons whole milk 1 teaspoon pure vanilla extract 8 ounces white chocolate, chopped 2 tablespoons coconut oil or vegetable shortening 1/2 teaspoon orange gel food coloring Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners; set aside. Whisk the flour, salt and baking soda in a medium bowl. Whisk the cocoa powder and espresso powder in a large bowl. Heat the milk in a small saucepan over medium heat until hot but not simmering; whisk into the cocoa mixture until smooth. Whisk in the granulated sugar until dissolved, then the vegetable oil, eggs and vanilla. Whisk in the flour mixture until just combined. Divide the batter among the prepared muffin cups, filling each about two-thirds full. Bake until a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely. Meanwhile, make the frosting: Put 4 ounces bittersweet chocolate in a microwave-safe bowl and microwave in 1-minute intervals, stirring occasionally, until smooth. Let cool to room temperature. Beat the butter and salt in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Reduce the mixer speed to low and gradually beat in the confectioners' sugar. Increase the speed to medium high and beat until fluffy again, 2 to 3 minutes. Beat in the cocoa powder, milk and vanilla until smooth. Beat in the melted chocolate until very fluffy and smooth, 2 to 3 minutes. Frost the cupcakes, using an offset spatula to mound the frosting into smooth rounded domes. Refrigerate until the frosting is firm, about 30 minutes. Meanwhile, combine the white chocolate and 1 1/2 tablespoons coconut oil in a medium microwave-safe bowl. Combine the remaining 2 ounces bittersweet chocolate and 1/2 tablespoon coconut oil in a small microwave-safe bowl. Microwave each chocolate separately in 30-second intervals, stirring occasionally, until melted and smooth. Stir the orange gel food coloring into the white chocolate, then transfer to a shallow bowl or liquid measuring cup; let cool slightly. Let the bittersweet chocolate mixture cool until it's thick enough to pipe, then transfer to a resealable plastic bag and snip a small corner. One at a time, turn each cupcake upside down and dip the top in the orange chocolate mixture; rotate to coat and let the excess drip off. Turn right-side up and pipe lines of bittersweet chocolate to look like the seams of a basketball. Let set at room temperature, about 30 minutes. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Syrah]" 32340,"Strawberry Almond Tarts 1 stick unsalted butter 1/4 cup sugar 1 teaspoon vanilla extract 1 egg yolk 1 1/4 cups cake flour 1/2 pound almond paste 1/3 cup sugar 1 egg yolk 1 teaspoon grated lemon zest 1/2 stick soft butter 2 eggs 1/4 cup all-purpose flour 1 pint strawberries, rinsed, hulled and sliced 1/2 cup sliced almonds Whole berries and confectioners' sugar for finishing Instructions: For the dough, beat the butter and sugar with the paddle on medium speed until very soft and light. Beat in the vanilla and the yolk and continue beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift the cake flour and add to the butter mixture. Pulse the mixer on and off to incorporate the flour. Scrape the dough onto a piece of plastic, wrap and chill it until firm. For the almond filling, combine almond paste, sugar, yolk and zest and beat by machine until smooth. Beat in butter, scrape bowl and beaters and beat in eggs. Continue beating until light. Stir in flour. Divide the dough into 4 parts and roll one piece at a time on a floured surface. Use each piece of dough to line a 3 to 4 inch diameter tart pan. Mass the scraps together after rolling the dough for the first four pans and line the last two. Arrange the sliced berries evenly on the crust in each pan, then top with the almond filling, spreading it evenly with a metal spatula. Strew evenly with the sliced almonds. Bake the tarts at 350 degrees about 25 minutes, until dough is baked through and filling is set. Cool in pan, unmold and dust with confectioners' sugar. Decorate each tart with a few whole berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 32341,"Sweet n' Spicy Shrimp Lettuce Tacos 2 heads Bibb lettuce or 1 head iceberg lettuce 3 tablespoons canola oil
1 ear corn, kernels scraped from cob or 1/2 to 3/4 cup frozen organic kernels, defrosted
Salt and pepper Salt and pepper
2 pounds shrimp, deveined and tails removed, coarsely chopped or halved
3 to 4 cloves garlic, chopped
1 inch fresh ginger
1 teaspoon seafood seasoning, such as Old Bay 1 tablespoon rice wine vinegar, white wine vinegar or distilled vinegar
1 lime, juiced and zested
2 tablespoons agave syrup
1 to 2 tablespoons Sriracha 1 avocado, diced
1 small bunch scallions, thinly sliced, for garnish
Cilantro leaves
Instructions: Separate the lettuce into cups and reserve. Heat 1 tablespoon of the canola oil in a skillet and saute the corn over medium-high heat until light golden at edges. Season with salt and pepper. To the same skillet, add the shrimp and cook until the shrimp begin to turn pink, 2 to 3 minutes. Add the garlic, ginger and seafood seasoning and toss 1 to 2 minutes. Add the vinegar and heads up ? keep your head back to avoid a sinus attack! Add in the lime zest, agave and Sriracha. Toss and remove to a serving plate. Dress the avocado with the lime juice. Serve the shrimp with the lettuce for taco building. Fill the lettuce with the shrimp and top with scallions, avocado and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 32342,"Khorasan Wheat Marinara 1 cup khorasan wheat berries, such as Kamut, picked through for pebbles 1 tablespoon extra-virgin olive oil 2 cloves garlic, thinly sliced Kosher salt Small pinch crushed red pepper 1 tablespoon tomato paste One 15-ounce can whole plum tomatoes, crushed by hand Small handful fresh basil leaves, plus more for garnish 2 tablespoons grated Parmesan Instructions: Bring a medium saucepan filled two-thirds with water to a boil. Add the khorasan wheat and cook until the grains have plumped and are tender but still chewy, 55 minutes to 1 hour. Drain. Meanwhile, put the oil, garlic, 1/2 teaspoon salt and crushed red pepper in a medium skillet and set over medium heat. Once the oil starts to shimmer, stir until the garlic is lightly golden, about 30 seconds. Add the tomato paste and stir until the oil turns yellow, about 30 seconds. Add the crushed tomatoes and their juices, 1/2 cup of water and basil. Bring to a boil, lower the heat to medium low and simmer gently until the sauce thickens, 10 to 12 minutes. Stir in the khorasan wheat and transfer to a serving dish. Sprinkle with the Parmesan and basil and serve hot. ","[Barbera, Dolcetto, Aglianico, Tempranillo]" 32343,"Korean Rice Cake Stir-Fry 8 ounces shiitake mushrooms, thinly sliced 6 cloves garlic, finely minced 3 tablespoons plus 1 teaspoon soy sauce 3 tablespoons toasted sesame oils 1 tablespoon sugar, plus more for seasoning 8 ounces rib-eye, sirloin or other tender cut of beef, sliced 1/4 inch thick 1 pound cylindrical rice cakes (tteokbokki tteok) 2 tablespoons vegetable oil 1/2 onion, thinly sliced 1 carrot, halved lengthwise and thinly sliced on an angle 1 zucchini, halved lengthwise and thinly sliced on an angle Kosher salt and freshly ground pepper Instructions: Combine the shiitakes, garlic, 3 tablespoons soy sauce, 1 tablespoon sesame oil and the sugar in a large bowl. Add the beef and toss to coat well; set aside. Bring a large pot of water to a boil over medium-high heat. Add the rice cakes and cook, stirring to prevent sticking, until softened, about 1 minute. Drain and transfer to a large bowl; toss with 1 tablespoon sesame oil and the remaining 1 teaspoon soy sauce. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion, carrot and zucchini; season with salt and pepper. Cook, stirring, until just tender, about 5 minutes. Add the vegetables to the bowl with the rice cakes. Add the shiitakes and beef to the empty skillet and cook, undisturbed, until browned, 1 to 2 minutes. Flip over to finish cooking the other side, about 1 more minute. Return the vegetables and rice cakes to the skillet. Drizzle with the remaining 1 tablespoon sesame oil and toss well to combine. Season with salt and pepper. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]" 32344,"Pizza Stone Grilled Chicken Fajitas 3 tablespoons olive oil 1 tablespoon chili powder
1 tablespoon chipotle in adobo sauce, chopped
1 tablespoon ground cumin
1 tablespoon garlic powder
Juice of 1 lime
Kosher salt and pepper
1 pound bell peppers, cut into 1/4-inch-thick slices
1 small red onion (about 3 ounces), cut into 1/4-inch-thick slices
1 pound boneless, skinless chicken breast, cut into 1/2-inch-thick slices
8 fajita-size tortillas, warmed
Guacamole, pico de gallo, hot sauce and sour cream, for serving Instructions: Place a grill-safe pizza stone\u202f(see Cook\u2019s\u202fNote)\u202fthat is\u202fat least 14\u202finches\u202fin diameter\u202fon\u202fa\u202fgrill.\u202fFor gas grills\u202fwith 3 or more burners: Turn all the burners\u202fto high heat and close the lid.\u202fLet the stone heat until the internal temperature of the grill is 500 degrees F, about 15 minutes. For charcoal grills: Fill\u202fa\u202fchimney\u202fstarter\u202fwith enough charcoal for high heat, then\u202flight\u202fit\u202f(be sure to consult the grill manufacturer\u2019s guide for the best results for high-heat cooking). Close the lid and let the stone\u202fheat until the internal temperature of the grill\u202fis\u202f500 degrees F, about\u202f30\u202fminutes. Meanwhile, make the marinade. Mix the olive oil, chili powder, chipotle in adobo sauce, cumin, garlic powder, lime juice, 2 teaspoons salt and a few grinds of black pepper in a medium bowl. Transfer half of the mixture (about 1/4 cup) to another medium bowl. Add the peppers and onions to one bowl and mix to combine. Add the chicken to the other bowl and mix to combine.
Place the chicken on one half of the pizza stone and the peppers and onions on the other half. Close the grill and cook until the chicken is cooked through, has a nice char on the bottom and the vegetables are softened and caramelized on the bottom, 10 to 12 minutes (3 to 5 minutes if using a charcoal grill).
Transfer the chicken and vegetables to a platter and serve in the tortillas with the guacamole, pico de gallo, hot sauce and sour cream, if desired.
","[Sangiovese, Tempranillo, Garnacha, Pinot Noir]" 32345,"Dark Chocolate Truffles 1/2 cup heavy cream 8 ounces good-quality (70 percent) bittersweet chocolate, chopped 1 teaspoon pure vanilla extract 1 cup cocoa powder, for dusting Instructions: In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm. Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat. Then use the forks to carefully transfer them to a parchment or waxed paper lined baking sheet. ","[Barolo, Syrah, Tempranillo, Malbec]" 32346,"Chicken-Zucchini Chilaquiles 1/2 cup vegetable oil 15 corn tortillas, quartered 1 small zucchini, cut into 1/2-inch pieces 2 cups shredded rotisserie chicken 1 cup tomatillo salsa 1/2 cup chopped fresh cilantro, plus more for topping 1 cup shredded mozzarella or Mexican cheese blend Sliced radishes and chopped red onion, for topping Instructions: Heat the vegetable oil in a large skillet over medium-high heat. Add half of the tortillas and cook, turning with tongs, until golden, about 3 minutes; drain on paper towels. Repeat with the remaining tortillas. Reduce the heat to medium and add the zucchini; cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in the chicken, tomatillo salsa, 3/4 cup water and the cilantro; bring to a simmer and cook 2 minutes. Meanwhile, preheat the broiler. Spread half of the fried tortillas in an 8-inch-square flameproof baking dish. Top with about half of the chicken mixture and 1/2 cup cheese. Cover with the remaining tortillas, then the remaining chicken mixture and cheese. Broil until the cheese is melted, 2 to 3 minutes. Serve topped with radishes, red onion and cilantro. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 32347,"Raspberry Orange Trifle 1 Orange Pound Cake (see recipe), unglazed 1 cup good raspberry jam 2 half-pints fresh raspberries Orange Cream (see recipe) 1 cup (1/2 pint) cold heavy cream 2 tablespoons sugar 1/2 teaspoon pure vanilla extract 1/2 pound (2 sticks) unsalted butter, at room temperature 2 1/2 cups granulated sugar, divided 4 extra-large eggs, at room temperature 1/3 cup grated orange zest (6 oranges) 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup freshly squeezed orange juice, divided 3/4 cup buttermilk, at room temperature 1 teaspoon pure vanilla extract To glaze one loaf (optional): 1 cup confectioners' sugar, sifted 1 1/2 tablespoons freshly squeezed orange juice 1 1/2 cups milk 1 teaspoon grated orange zest (1 orange) 5 extra-large egg yolks, at room temperature 1/2 cup sugar 2 tablespoons sifted cornstarch 1/2 teaspoon pure vanilla extract 1/2 teaspoon Grand Marnier liqueur 1 tablespoon unsalted butter 1 tablespoon heavy cream Instructions: Cut the pound cake into nine 3/4-inch slices and spread each slice on one side with raspberry jam, using all the jam. Set aside. Place a layer of cake, jam side up, in the bottom of a 2 1/2- to 3-quart glass serving bowl, cutting the pieces to fit. Top with a layer of raspberries and orange cream. Repeat the layers of cake, raspberries, and orange cream, ending with a third layer of cake jam side down and raspberries. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for a while at room temperature. Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper. Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely. To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator. Combine the milk and orange zest in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat. Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula. With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!) Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32348,"Ranch Snack Mix 1/4 cup buttermilk powder 2 tablespoons onion powder 5 teaspoons garlic powder 1 tablespoon dried dill Kosher salt and freshly ground pepper 3 cups rice cereal squares 2 cups square white cheddar crackers 2 cups roughly broken salted pita chips 1 cup roasted salted almonds 1 cup sesame sticks 1 1/2 sticks (12 tablespoons) unsalted butter 2 tablespoons apple cider vinegar 2 cups small pretzels (preferably ranch-flavored) Instructions: Preheat the oven to 250? F. Combine the buttermilk, onion and garlic powders, dill, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl and whisk to combine. Combine the cereal, crackers, chips, almonds and sesame sticks in a large bowl and toss. Melt the butter in a medium skillet over medium-low heat. Remove from the heat and stir in the vinegar. Pour about half of the butter mixture over the cereal mixture and toss, then pour in the remaining butter mixture and toss again until everything is well coated and there is no butter at the bottom of the bowl. Add half of the spice mix and toss to coat. Spread the cereal mixture on a rimmed baking sheet. Bake, stirring occasionally, until dry, crisp and lightly toasted but not browned, 50 to 60 minutes. Remove from the oven and toss with the pretzels and remaining spice mix. Set aside to cool, stirring occasionally. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32349,"Ambrosia 4 large seedless oranges 1 1/2 cups grated unsweetened coconut 1 papaya, peeled and sliced thinly 1 pint blackberries 3 starfruit, sliced 1 1/2 cups pecans Blueberry or clover honey Instructions: Remove the skin and membranes from the oranges and slice them in 1/4-inch slices. Place a layer of orange slices in the bottom of a large glass bowl, add a layer of coconut, then a layer of papaya, then blackberries, then starfruit, and then pecans. Repeat the process until all the fruit has been used. If the oranges are not especially sweet, a light layer of blueberry or clover honey will help. Cover the bowl tightly and refrigerate for an hour or more before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 32350,"Merguez with Halloumi and Flame-Roasted Peppers 8 merguez or spicy sausages (approximately 12 ounces) 1 (8-ounce) block halloumi cheese 1 (8-ounce) jar flame-roasted peppers 1 tablespoon garlic oil Instructions: Preheat the oven to 425 degrees F. Place the sausages into a low-sided roasting pan (this makes the cooking time quicker). Slice the halloumi into 1/4-inch slices and then lay them on and around the sausages in the pan. Take the peppers out of the jar and also strew them around the sausages and cheese, cutting them into smaller slices and pieces as you go, then drizzle over the oil. Cook for 15 to 20 minutes, by which time the sausages should have browned and the cheese colored in places. ","[Rhone Blends, GSM, Tempranillo, Barbera]" 32351,"Pumpkin Chutney 1 pound pumpkin flesh, preferably a sweet type pumpkin 2 tablespoons good quality extra-virgin olive oil 1/2 large onion, preferably Walla Walla, Maui or other sweet onion 1 clove garlic, well minced 3 tablespoons white vinegar 3 quarter-size slices fresh ginger Dash cayenne pepper, or to taste 1 teaspoon ground mustard 1/2 cup brown sugar 1/2 cup apricot jam 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 cup raisins 1/4 teaspoon ground allspice 1 lemon, juiced 1 red cl, any kind or your preference, leave whole and pick out after cooking Brie cheese Instructions: Put all the ingredients into a pot and cook slowly on low heat until thick. It will take 1 or 2 hours of patience and watching, but worth it when it is time to have it with the brie. This is a Robin White original recipe and can come out different according to the type of pumpkin you choose. Some pumpkins are dryer than others, so if it appears too dry then add no more than a 1/2 cup of apple cider or apple juice in the beginning. The most important thing is LOW heat and patience. Enjoy! Soak an untreated, (must be untreated) cedar shingle in wine or apple juice or anything you want for about 1 hour. Place shingle on grill with brie cheese with only the top cut off. Top with chutney of your choice. Cover and cook for 5 to 10 minutes depending on grill heat. Serve spread on fruit slices, bread, crackers whatever it is great. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]" 32352,"Strawberry Cupcakes with Macerated Strawberries and Peanut Brittle 1 cup strawberry preserves 1 ounce fresh strawberries, chopped (about 2 tablespoons chopped) Juice of 1/2 lemon 1 1/4 ounces freeze-dried strawberries 2 1/2 cups flour 2 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 1/2 cup (1 stick) unsalted butter, softened
1 1/3 cups granulated sugar 3 eggs, room temperature 1 teaspoon vanilla extract 3/4 cup whole milk 1/2 cup (1 stick) unsalted butter, softened 1 cup peanut butter 2 cups confectioners' sugar 1 to 2 tablespoons whole milk Pinch fine sea salt (optional) 3/4 cup granulated sugar 1/4 cup honey 1 tablespoon water 1/8 teaspoon kosher salt 3/4 cup lightly toasted chopped peanuts 1 1/2 teaspoons unsalted butter 1/4 teaspoon baking soda Nonstick cooking spray 1/2 cup crushed freeze-dried strawberries Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin trays with 18 cupcake liners. In a small bowl, mix together the strawberry preserves, chopped fresh strawberries and lemon juice. Grind the freeze-dried strawberries into a fine powder using a coffee grinder or food processor. Sift together the strawberry powder, flour, baking powder and salt in a medium bowl. Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium until creamy. Add the eggs, one at a time, beating until just combined after each addition. Beat in half of the strawberry preserve mixture and the vanilla until just combined. With the mixer running on low speed, gradually add the flour mixture alternately with the milk, beginning and ending with the flour mixture and beating until just combined after each addition. Evenly distribute the batter between the lined muffin cups, filling each about two-thirds full. Bake until a toothpick can be inserted in the center of a cupcake and comes out clean, about 20 minutes. Allow to cool in the pan for 10 minutes, then turn out the cupcakes and let cool completely on a wire rack. For the frosting: Beat the butter and peanut butter with an electric mixer until creamy, then add the confectioners\u2019 sugar. Beat on medium-high until fluffy, about 3 minutes. Stir in the milk 1 tablespoon at a time to the desired consistency. Season with a pinch of salt, if desired. For the peanut brittle: Line a baking sheet with a silicone mat or parchment paper. Stir together the sugar, honey, water and salt in a small, heavy-bottomed saucepan. Cook over medium heat, stirring constantly, until the sugar and honey are dissolved, about 30 seconds. Stir in the peanuts and cook, stirring often, until the mixture turns amber in color (or reaches 300 degrees F on a candy thermometer), 5 to 7 minutes. Remove from heat; stir in the butter until it is completely melted. Working very quickly, stir in the baking soda (the mixture will foam a bit). Immediately pour onto the prepared baking sheet; take an offset spatula, spray with cooking spray, and spread the peanut mixture over the baking sheet to create a thin, even brittle. Top with crushed freeze-dried strawberries, gently pressing down into the peanut mixture. Let the brittle cool until completely hardened, 15 to 20 minutes. Break into pieces. Using a paring knife, cut a 1/2-inch-deep piece from the top of each cupcake. Fill each hole with 1/2 teaspoon of the reserved strawberry preserves mixture. Then pipe the peanut frosting over that. Top with brittle pieces. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32353,"Steak Sandwich with Onion Rings and Cheese Sauce One 6-ounce strip steak 1 teaspoon garlic powder
1 teaspoon salt
Canola oil, for frying 2 large onions, cut into 3/4-inch-thick rings
2 cups buttermilk 2 cups all-purpose flour
1 teaspoon salt
Pinch cayenne
1 stick (8 tablespoons) butter 1/2 cup all-purpose flour
1 quart whole milk, cold
12 ounces fontina cheese, grated
2 shots Tabasco sauce
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 seeded semolina roll, cut in half 8 ounces fontina cheese, sliced
Jarred sliced banana peppers
Handful of arugula
Instructions: For the steak: Preheat a grill pan over medium-high heat. Sprinkle the steak on both sides with the garlic powder and salt. Place on the grill pan and cook for 5 to 7 minutes; flip and cook for an additional 3 to 5 minutes, until medium rare. Remove to a cutting board and set aside to rest. Slice the steak on the bias. For the onion rings: Fit a heavy-bottomed pot with a deep-frying thermometer and fill with 2 to 3 inches of oil. Heat the oil to 365 degrees F. Meanwhile, prepare one bowl with buttermilk and a second with flour, salt and cayenne. In batches, place the cut onion rings into the buttermilk and then into the flour; repeat one more time. Carefully place the dipped rings into the preheated oil, being sure not to overcrowd the pan. Once golden on one side, flip to the other side and fry until golden brown all around. Remove with a slotted spoon to a paper-towel-lined plate. Season with salt. For the mustard cheese sauce: Melt the butter in a medium saucepan. Add the flour and whisk together completely to make a roux. Whisking continuously, gradually add the cold milk until completely combined and the sauce starts to thicken into a bechamel. Add the fontina, Tabasco and Dijon and whole-grain mustards. Season to taste, then remove from the heat. To assemble the sandwich: Smear the cheese sauce on each side of the bread, top with sliced fontina, banana peppers, steak and arugula. Serve the onion rings on the side. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 32354,"Simple Cucumber Salad 3 large seedless cucumbers, about 1 pound each, or 4 pounds regular cucumbers 1 1/2 teaspoons salt 1/4 cup white vinegar 1/4 cup cider vinegar 1/2 cup sugar 1 tablespoon chopped fresh chives Instructions: Peel the cucumbers and cut in half lengthwise. Using a small spoon or a melon baller, scoop out the seeds and watery center from each half, forming a shallow groove down the center. Using a sharp paring knife, slice the cucumbers crosswise as thinly as possible, ideally about 1/8-inch thick. Place the cucumbers in a colander and sprinkle with the salt. Using clean hands, toss to combine the cucumbers with the salt and allow to stand, refrigerated, for at least 1 hour and up to 2 hours. Using clean hands, squeeze handfuls of cucumber slices to release any excess liquid and transfer to a medium nonreactive bowl. In another medium nonreactive bowl, combine the white vinegar, cider vinegar, and sugar, and stir until the sugar is completely dissolved. Pour the vinegar mixture over the cucumbers and add the chopped chives. Stir to thoroughly combine and serve, or refrigerate up to 12 hours or overnight and serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32355,"Caribbean Oyster Fritters with Mango Relish 2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon cracked black pepper 3 eggs beaten 2 teaspoons chopped parsley 1/4 teaspoon cayenne pepper 1/4 cup shredded coconut 1 small red onion, chopped fine 1 pint Maryland select oysters, shucked Vegetable oil, for frying 1 mango, skinned, pitted, and chopped fine 1 small red onion, chopped fine
1/2 small red bell pepper 1 lemon, juiced 1 teaspoon cilantro Instructions: In a large bowl, combine flour, baking powder, salt, pepper, eggs, parsley, cayenne pepper, coconut, and onion. Mix until smooth; add oysters. In a large skillet heat oil for 10 minutes. Drop fritter mix by the tablespoonful in hot oil. Fry until golden brown. Mix relish ingredients together in a bowl and chill. Serve fritters with relish. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 32356,"Day-After Turkey Soup Carcass of one turkey (about 1? pounds) without skin 8 cups low-sodium chicken broth 1 head garlic, halved crosswise 2 bay leaves 2 sprigs fresh thyme 2 cups diced skinless turkey meat (white or dark meat) ? pound green beans, trimmed and cut into 1-inch pieces 2 cups frozen corn kernels 1 large sweet potato, peeled and cut into ?-inch dice 1 cup small dry pasta shape, such as ditalini ? cup loosely packed fresh dill sprigs, chopped ? teaspoon freshly ground black pepper Kosher salt Crusty bread for serving Instructions:

1. Put the turkey carcass, broth, garlic, bay leaves and thyme in a large Dutch oven (cut carcass in pieces if necessary so it fits) and add enough water to cover by an inch. Bring to a boil over medium-high heat; lower heat and simmer, uncovered, about 40 minutes. Strain the soup through a fine-mesh strainer into a large bowl; discard the solids. Add all but 2 cups of the broth back to the Dutch oven; reserve the remaining broth for another use (it will keep refrigerated up to 3 days or frozen up to 1 month).
2. Add the turkey meat, green beans, corn and sweet potatoes to the pot; cover and cook over medium heat for 15 minutes. Add the pasta and continue to cook, uncovered, until the pasta and potatoes are tender, 10 to 12 minutes. Stir in the dill and pepper and season to taste with salt. Serve with the bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 32357,"Solstice Inside Out Roll 6 ounces lump crabmeat 1 teaspoon kewpie mayonnaise 1 teaspoon fresh scallion (thinly sliced) 1 teaspoon sesame oil 3 sheets nori paper 6 jumbo shrimp tempura (cut in half, see recipe below) 3 fresh avocados (thinly sliced) 12 ounces sushi rice (see recipe below) 1 ounce gomatare dressing(see recipe below) 1 ounce eel sauce (see recipe below) 1 teaspoon white sesame seeds (toasted) 3 ounces tahini paste 1 tablespoon water 1/2 teaspoon soy sauce 1 tablespoon cane sugar (if not available, use raw sugar) 1/4 teaspoon togarashi flakes 1 ounce kewpie mayonnaise 3 ounces smoked eel trimmings 3 ounces mirin 6 ounces soy sauce 3 ounces cane sugar (if not available, use raw sugar) 2 cups sushi rice 2 cups water 1/2 cup mirin 4 tablespoons seasoned rice wine vinegar Instructions: For the dressing: Combine all the gomatare dressing ingredients; mix well and set aside. For the eel sauce: Place all the sauce ingredients in a saucepan, and heat to simmering. Cook for 10 minutes; strain through a fine chinois, and place in a container or bottle. For Solstice roll: Place the crab, kewpie mayonnaise, scallion and sesame oil in a bowl, and mix to combine. Refrigerate. Place 2 tablespoons of crab mixture on each premade sheet; add the cut tempura shrimp across the crabmeat from end to end, and roll. Then add the sliced avocado over the top of the rolled sushi and place a piece of plastic film over the roll. Using the mat, squeeze lightly to make the roll firm. (Slice the roll while the plastic wrap is still covering it.) Drizzle the gomatare dressing over the top. Add the eel sauce, and sprinkle with toasted sesame seeds. Slice into 6 to 8 pieces. For sushi rice: Place 2 cups of raw sushi rice in a rice steamer. Cover with 2 cups water, 1/2 cup mirin and 2 tablespoons of the rice wine vinegar; cook for about 20 minutes. Turn rice cooker off and let rice cool in cooker, cover with lid for about 30 minutes. Remove and place cooked rice in a large mixing bowl. Using a wooden spoon, stir rice and add 2 more tablespoons of rice wine vinegar, stir until well incorporated and let cool at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 32358,"Sunny's Crazy Rich Chicken and Waffles 1 1/2 cups all-purpose flour 2 tablespoons cornstarch
1 tablespoon cayenne pepper
Kosher salt and freshly ground black pepper
4 large eggs 2 tablespoons hot sauce
Kosher salt and freshly ground black pepper
1 1/2 pounds chicken tenders (or breasts cut into strips), at room temperature 4 tablespoons salted butter
4 tablespoons gold cocoa butter, such as Roxy & Rich
1/2 cup creamed honey
1/4 cup maple syrup
3 tablespoons hot sauce, preferably Frank's RedHot Kosher salt and freshly ground black pepper
Peanut or vegetable oil, for frying
2 to 3 servings Sunny's 1-2-3 Waffles, recipe follows, cut into portions Edible gold dust or highlight gold dust, for dusting
1 large egg 2 tablespoons whole milk
3 tablespoons self-rising flour
Nonstick cooking spray, for the waffle iron Instructions: For the flour: Add the flour, cornstarch, cayenne, a pinch of salt and a few grinds of black pepper to a shallow dish. Mix to distribute ingredients evenly. For the egg wash: Add the eggs, hot sauce, a pinch of salt and a few grinds of black pepper to a separate shallow dish. Whisk and add enough water to loosen, but still have enough body to coat something?like chicken! For the chicken: Dunk the tenders in the flour mixture, shake the pieces off, then dip in the egg mixture. Shake off the excess egg mixture and toss the tenders back in the flour mixture to coat. Shake off the excess and rest on a wire rack for 10 to 15 minutes. (If any areas look like they are soaking up the flour quickly while resting, dust the chicken with some more of the flour mixture.) Add the butter to a nonstick saucepan over medium heat and melt. Add the gold cocoa butter and stir until combined. Add the honey, maple syrup, hot sauce and some black pepper. Stir until combined and remove from the heat. Add enough oil to reach more than 3 inches up the side of a Dutch oven or large heavy pot over medium-high heat and bring to 350 degrees F. Shake off any excess flour from the tenders and gently place them in the oil in batches to avoid overcrowding the pot. Cook, while maintaining the oil temperature at around 350 degrees F, until the tenders are golden brown and cooked through, about 4 minutes per batch. Remove to a paper towel-lined plate and sprinkle immediately with salt. Place on skewers with portions of Sunny's 1-2-3 Waffles. Drizzle with golden honey sauce and a shake of gold dust. Separate the egg into 2 bowls. Whisk the yolk, then whisk in the milk followed by the flour. Whisk the egg white until soft peaks form. Fold the white into the batter. Spray a waffle iron with cooking spray, then make waffles. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 32359,"Flaming Shrimp and Grits 2 cups whole milk 2 cups water 1 1/2 teaspoons kosher salt 1 cup grits or coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar, grated 1 pound (31/35 count) shrimp, peeled and deveined 2 ounces bourbon whiskey 1/4 teaspoon hot sauce, optional Kosher salt Freshly ground black pepper Instructions: For the grits: Bring the milk, water, and salt to a boil in a 4-quart saucepan, set over medium-high heat. While continually whisking, gradually add the grits. Turn the heat to low and cover. Cook for 15 to 20 minutes or until thick and creamy, removing the lid and whisking every 3 to 4 minutes to prevent the grits from sticking or forming lumps. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually stir in the cheese. Cover and set aside until the shrimp is ready. For the shrimp: Place a 10-inch non-stick saute pan over medium heat for 2 minutes. Add the shrimp to the pan and toss once or twice. Remove the pan from the heat. Gently pour the whiskey into the pan, carefully ignite with a long match or stick lighter, and return to the heat. Toss continually until the flame extinguishes, approximately 1 to 2 minutes. Saute until the shrimp are cooked through, 1 to 2 minutes more. Season with hot sauce and salt and pepper if desired. Serve over warm grits. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 32360,"Salmon Burgers with Lemon-Caper A?oli 1 pound skinless salmon, cut into cubes 1/2 cup fresh parsley
10 fresh basil leaves
1 teaspoon onion powder
1/2 teaspoon garlic powder
Kosher salt and freshly ground pepper 1 large egg
Finely grated zest of 1 lemon
2 tablespoons canola oil
Butter, for the buns 4 potato buns, split Sliced Roma tomatoes and watercress, for topping 1/2 cup mayonnaise 2 teaspoons capers, chopped
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh parsley
1 clove garlic, grated
Juice of 1 lemon
Instructions: For the burgers: Put the salmon, parsley, basil, onion powder, garlic powder, 1 teaspoon salt, 1/4 teaspoon pepper, the egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate 20 minutes. Meanwhile, make the a?oli: Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving. Heat the canola oil in a 12-inch cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side. Toast and butter the buns. Serve the burgers on the buns with the a?oli, tomatoes and watercress. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 32361,"Green cl Chicken and Queso Empanadas 8 medium tomatillos (about 1 1/2 pounds), husked and rinsed 1 to 2 jalapenos, stemmed 1 Spanish onion, quartered 3 garlic cloves 1 handful fresh cilantro leaves, coarsely chopped 1 lime, juiced Salt 2 cups finely shredded, cooked chicken, preferably dark meat 1 cup crumbled queso fresco 1 recipe empanada dough, recipe follows 1 1/2 cups all-purpose flour 1 cup masa harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg beaten with 1 tablespoon water, for egg wash
Butter, for greasing the pans Instructions: Bring a pot of water to a boil; add the tomatillos, jalapeno, onion, and garlic. Simmer for 10 to 15 minutes until the tomatillos are soft. Drain and cool slightly. Combine the tomatillos, jalapeno, onion, garlic, cilantro, and lime juice in a blender. Add 1/4 cup of water and process to a coarse puree; season with a generous pinch of salt. You should have about 3 cups of this salsa verde.
Combine the shredded chicken and queso fresco in a large mixing bowl. Pour in 1 1/2cups of the salsa verde and fold the ingredients together to moisten. Use as a filling for empanadas. Serve the remaining salsa verde on the side. In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes. Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 32362,"Hazel Smith's Chicken Dressing Casserole 1 (3 1/2) pound chicken (fryer is OK) Salt 1 recipe Cornbread, recipe follows 1/2 loaf white bread (7 slices) toasted, cooled, and crumbled or 5 or 6 leftover biscuits 3 hard boiled eggs, peeled and chopped 2 large onions, chopped 2 ribs celery, chopped 1/4 pound butter 2 eggs, beaten 3 tablespoons dried sage or poultry seasoning 1 teaspoon salt 1 teaspoon pepper 1 teaspoon vinegar Giblet Gravy, recipe follows Hazel's Chutney, recipe follows 1/3 cup shortening 1 1/2 cups self-rising white cornmeal (do not add sugar) 1 1/4 cups buttermilk Liver, gizzards and heart, from 1 chicken 2 tablespoons shortening 1 to 2 tablespoons all-purpose flour 1 to 2 cups chicken broth Salt and freshly ground pepper 3 eggs, hard-boiled and sliced 1 can whole cranberry sauce 1 small can crushed pineapple 1/2 cup chopped pecans 1/4 cup chopped celery Instructions: Place whole chicken in deep pot. Add water to cover. Bring to a boil, reduce heat to a simmer and cook until 'fork tender', about 2 1/2 hours. Hold chicken in broth until completely cooled. Remove chicken from broth, reserving broth. Remove meat from bones and chop, discarding skin. Set aside. Preheat oven to 350 degrees F. In a large bowl, crumble cornbread and toast (or biscuits). Add chopped hard-boiled eggs to mixture. In a large skillet, saute onions and celery in butter until translucent. Add to bread mixture. In a separate small bowl, combine beaten eggs, dried sage, salt, pepper, and vinegar. Stir into bread mixture. Add enough chicken broth to create a moist consistency. Grease a 9 1/2-inch by 13-inch glass baking dish with butter. Evenly spread 1 cup dressing mixture in the bottom of the dish. Add a layer of chicken. Top with remainder of dressing. Bake until browned and bubbly, about 40 minutes. Remove from oven and let cool for 10 minutes. Place a portion of the chicken dressing casserole on each plate. Ladle the Giblet Gravy over the dressing. Serve with chutney, hot mashed potatoes and green beans. Preheat oven to 450 degrees F. Heat a cast iron skillet in the oven with 1/3 cup shortening to melt. When shortening is melted, remove skillet from oven. Combine cornmeal and buttermilk in a medium bowl. Add melted shortening to batter, stirring quickly. Pour batter into hot pan. Bake for 20 to 25 minutes. Let cool and then crumble. Boil liver, gizzards, and heart in a large pot of simmering water for 40 to 50 minutes or until tender. Drain, chop, and reserve giblets. Melt shortening in a frying pan over medium heat. Add flour, stirring until light brown, about the color of peanut butter, about 5 minutes. Add chicken broth and stir. Add salt and pepper to taste. Add giblets and boiled eggs and stir to combine. Serve immediately or keep warm. Combine all ingredients in a medium bowl. Chill until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32363,"Dessert Pizza 1 (1 pound) loaf plain ciabatta or focaccia 1 stick (8 tablespoons) unsalted butter 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 8 cloves 3/4 cup packed light brown sugar 1 1/2 pounds gala, braeburn, or pink lady apples, peeled, cored, and cut into sixths Ice cream or whipped cream for serving Instructions: Heat oven to 450 degrees F and arrange rack in the middle. Line a baking sheet with aluminum foil, place bread on top, and set aside. Melt butter in a large nonstick frying pan over medium heat. When foaming subsides, remove from heat, add vanilla, salt, and cloves and sprinkle sugar evenly into pan. Place apples in a single layer and return to stove. Cook over medium heat, turning apples once, until apples are knife tender, about 10 minutes. Arrange apples on bread and pour all but 1/4 cup caramel sauce on top. Bake in oven until caramel sauce bubbles and bread is heated through, about 5 to 7 minutes. Remove from oven, pour remaining caramel on apples and let pizza sit for 5 minutes before cutting. Serve with ice cream or whipped cream. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 32364,"Coffee with Cinnamon Cinnamon sticks Pot hot coffee Whipped cream Cinnamon, for garnish Instructions: Place 1 stick of cinnamon in each of 4 coffee cups and pour in the hot coffee. Add a dollop of whipped cream and a sprinkle of cinnamon. ","[Rioja, Cabernet Sauvignon, Merlot, Pinot Noir]" 32365,"Chicken and Stuffed Waffles Canola oil 1 half chicken breast (4 to 5 ounces), boneless and skinless Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/2 cup finely diced onion (about 1/2 small onion) 1/2 cup finely diced green bell pepper (about 1 medium pepper) 1/2 cup finely diced red bell pepper (about 1 medium pepper) 1/2 teaspoon ground cumin 1 1/2 cups fine cornmeal 1 1/4 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon kosher salt 1 teaspoon sugar 1 3/4 cups whole milk 4 tablespoons melted butter 2 eggs 1 cup plus 3 tablespoons all-purpose flour 2 eggs, whisked 2 cups panko breadcrumbs 3 boneless, skinless chicken breasts, halved horizontally Kosher salt and freshly ground black pepper 1/4 cup canola oil 1 teaspoon garlic powder 1 teaspoon Italian seasoning 1/2 teaspoon onion powder 1/8 teaspoon cayenne pepper 3 cups whole milk 1 tablespoon maple syrup, for serving Fiery Fieri Hot Sauce, for serving, recipe follows 8 ounces red Fresno chiles (7 or 8 chilies) 1/4 sweet Maui or Vidalia onion, roughly chopped 1 teaspoon kosher salt 1 cup distilled white vinegar 2 teaspoons agave nectar Instructions: For the waffles: Set a medium saute pan over high heat and coat with some canola oil. Sprinkle the chicken breast all over with salt and pepper and cook 4 to 5 minutes per side. Remove the chicken from pan and allow to cool. Return the pan to high heat and coat with more oil. Add the onions and peppers and saute for 2 to 3 minutes. Season with the cumin and some salt and pepper. Finely dice the chicken breast and fold in with the peppers and onions. Mix well, and then remove from the pan and set aside to cool.
Preheat a waffle iron. Preheat the oven to 325 degrees F.
In a large bowl, mix together the cornmeal, flour, baking powder, salt and sugar. Make a well in the center and add the milk, melted butter and eggs. Mix together with a whisk, working your way from the center out to gradually incorporate the dry ingredients. This helps avoid lumps. Fold in the pepper and chicken mixture. Ladle the mixture onto the waffle iron and cook until the waffles are puffy and golden brown, 3 to 4 minutes. Place on a wire rack over a sheet tray and keep warm in the oven as you cook the waffles and the chicken (this will also help them crisp up even more).
For the chicken and gravy: Set up a breading station with a container each for the 1 cup flour, whisked eggs and panko breadcrumbs. Sprinkle the chicken breasts with salt and pepper. Then take each of the chicken breasts and lightly dredge in the flour. Dip in the eggs then coat in the panko. Pour the oil into a large nonstick saute pan and set over medium-high heat. When hot, add the breaded chicken breasts. Cook until golden brown, 3 to 4 minutes on each side, and then set aside to drain on paper towels. There should be about 3 tablespoons of oil remaining, if not pour some out. Then add the remaining 3 tablespoons flour, garlic powder, Italian seasoning, onion powder and cayenne. Whisk together to make a roux and cook until brown, 3 to 4 minutes. Add the milk while whisking, and then season well with salt and plenty of ground black pepper. Simmer until the sauce is slightly thickened and smooth. Serve the chicken on top of the waffles and pour the gravy over the top. Drizzle with some maple syrup and serve with Fiery Fieri Hot Sauce on the side. Remove the green stems of the chiles and split down the middle to open them up. Place in a medium saucepan with the onions, salt and 1 1/2 cups water. Place over high heat and bring to a boil. Cook until the water has almost completely evaporated, 10 to 12 minutes. Place the mixture in a food processor and add the white vinegar. Pulse 6 or 7 times until the chiles have broken down. Pour into a sieve over a bowl to strain and use the back of a rubber spatula to squeeze out the cl pulp. Stir in the agave nectar. Cool the hot sauce. Use immediately or store in an airtight glass jar or bottle to keep. Makes about 1 cup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32366,"Eggnog Syrup 1/2 cup (1 stick) butter 1 cup granulated sugar
1/2 cup eggnog
1 tablespoon vanilla extract 1 teaspoon baking soda, optional Instructions: Melt the butter in a saucepan set over medium heat, then add the sugar and eggnog. Whisk together and bring to a boil. Boil for 1 minute, then remove from the heat and whisk in the vanilla and baking soda if using. Serve warm or at room temperature. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 32367,"Rainbows and Butterflies Pasta Salad 8 ounces bow tie pasta, preferably whole grain 3 tablespoons plus 1 teaspoon extra-virgin olive oil 1 cup corn kernels, thawed if frozen 1 cup shelled edamame, thawed if frozen 1 medium red bell pepper, diced 2 medium carrots, shredded (about 1/2 cup) 1/3 cup grated parmesan cheese (about 1 ounce) Salt Instructions: Cook the pasta as the label directs. Drain and toss with 1 teaspoon olive oil to prevent sticking; let cool. In a large bowl, toss the cooled pasta with the corn, edamame, bell pepper and carrots. Drizzle with the remaining 3 tablespoons olive oil and toss to coat. Add the parmesan and 1/4 teaspoon salt; toss again and season to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 32368,"Blackened Swordfish with Sweet Potato Crab Hash 1 (9-ounce) swordfish steak 1/2 cup blackening spice 2 cups Sweet Potato Crab Hash, recipe follows 4 ounces Voodoo Sauce, recipe follows 1 ounce tomato concasse 1 ounce scallions, chopped Olive oil, to coat saute pan 1/2 pound sweet potatoes, roasted until tender and cut into 1/2-inch pieces 1 shallot, thinly sliced 1 poblano pepper, stemmed, seeded, and julienned 3 ounces Voodoo Sauce, recipe follows 2 tablespoons Worcestershire sauce Salt and pepper 1/2 cup jumbo lump crabmeat 1 cup heavy cream 2 cups BBQ Sauce, recipe follows 2 tablespoons butter 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 pound butter 3 large onions, chopped 1 cup finely chopped garlic 16 ounces white wine vinegar 1 jar apricot jam 1/4 cup dry mustard 1/2 box brown sugar 3/4 cup Dijon mustard 13 cups (1 #10 can) chili sauce 1 quart apple juice 1/2 cup finely chopped cornichon 1/8 cup hot red pepper sauce 3/4 tablespoon cayenne 1/2 cup Worcestershire sauce 1/4 cup turmeric 1/4 cup ground celery seed 1 1/4 cups peeled, cored, and diced apples Instructions: Dredge both sides of the swordfish in blackening spice. Heat a heavy, cast-iron skillet over high heat until it is smoking hot. Add the swordfish and cook for 3 minutes. Turn over and cook for 3 minutes more. Warm the crab hash in saute pan, turning to warm throughout. Place warm Voodoo Sauce on a plate and top with Sweet Potato Crab Hash. Top with swordfish. Top with tomato and scallion garnish. Heat the olive oil in a saute pan. Add the roasted sweet potatoes, shallots, and poblano peppers and saute for 2 minutes. Add Voodoo sauce and Worcestershire sauce, salt and pepper, to taste. Add the crabmeat and gently toss until the crab is heated through. In a saucepan over low heat, reduce the cream by 1/3. In a separate saucepan, heat the BBQ Sauce. Add the reduced cream. Add the butter and simmer for 3 to 4 minutes. Whisk in the salt and pepper. Keep warm until ready to serve. In a large pot, add the butter, onion, and garlic and let sweat until translucent. In a large bowl, blend together the vinegar, apricot jam, dry mustard, brown sugar, and Dijon mustard until smooth. Add this mixture to the garlic and onion mixture with the rest of the ingredients. Bring to a simmer and cook for 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 32369,"Dried Cherry and Almond Cookies with Vanilla Icing 1/2 cup (1 stick) unsalted butter, at room temperature 1/2 cup, plus 2 tablespoons sugar 1/2 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 1/4 teaspoon ground cinnamon 1/4 teaspoon fine sea salt 1 large egg 1 1/4 cups all-purpose flour 3/4 cup coarsely chopped dried tart cherries (see Cook's Note) 1/2 cup slivered, blanched almonds, toasted and coarsely chopped (see Cook's Note) 2 3/4 cups powdered sugar, sifted 2 teaspoons pure vanilla extract 3 tablespoons water, plus extra, as needed Instructions: For the Cookies: In a large bowl, with an electric mixer, beat the butter, sugar, vanilla extract, almond extract, cinnamon, and salt until light and fluffy, about 2 minutes, then beat in the egg. Add the flour and beat on the lowest speed until just blended. Using a wooden spoon, stir in the dried cherries and almonds. Transfer the dough to a sheet of plastic wrap and shape it into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours. (Dough can be made up to 3 days in advance). Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper. Cut the log crosswise into 1/2-inch thick slices. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart. Bake until the cookies are golden around the edges and puffed, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing, about 30 minutes. For the Icing: Put the powdered sugar in a medium bowl. Gradually whisk in the vanilla extract and water, adding more water, 1 teaspoon at a time, until the mixture becomes a drizzling consistency. (Makes about 2/3 cups icing, enough to ice both variations.) Put the cooled cookies on a wire rack set over a baking sheet. Using a spoon or a fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 1 hour. Cook's Note: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven for 6 to 8 minutes until lightly toasted. Cool completely before using. Cook's Note Alternative: Replace the dried cherries with 1/2 cup coarsely chopped dried apricots and add 2 tablespoons of toasted pine nuts. Also, use 1 teaspoon vanilla extract and omit the almond extract. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

Note: The wine pairing suggestions provided are based on general guidelines and may not be suitable for everyone's taste preferences. It is important to consider personal taste, the occasion, and the specific ingredients used in the recipe when selecting a wine pairing." 32370,"Pork Cutlets Empanizado with Mango-Rum Chutney 1 yellow onion, coarsely chopped 4 garlic cloves, finely minced 1/2 cup orange juice 2 limes, juiced 1 teaspoon coarse salt 8 thin pork loin cutlets Chutney 3/4 cup white vinegar 1/4 cup spiced rum 1/2 cup golden raisins 1/2 cup dark brown sugar 1 red onion, chopped 1/2 yellow bell pepper, seeded, ribbed, and chopped 1 (2-inch) piece ginger, peeled and grated 1 garlic clove, grated 1 teaspoon ground allspice 2 large mangoes, peeled, seeded and cubed 1 Granny Smith apple, peeled, halved, cored, and cubed 1 cup all-purpose flour 4 large eggs 2 cups dry plain bread crumbs 1/4 cup vegetable oil Instructions: To make the pork marinade, combine the onion, garlic, orange juice, lime juice, and salt in a resealable gallon-sized plastic bag. Add the pork, turn to coat in the marinade, and refrigerate 1 hour or up to overnight. Meanwhile make the chutney. In a saucepan over medium heat, combine the vinegar, rum, raisins, brown sugar, red onion, bell pepper, ginger, garlic, and allspice. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer until the onions and peppers are soft, 8 to 10 minutes. Add the mangoes and the apple and continue to simmer, stirring occasionally, until the fruit begins to break down and the mixture is thick and jammy, about 15 to 20 minutes. Turn off the heat and set aside to cool. Cover and refrigerate for up to 1 week. Spread the flour on a plate and season with salt and pepper. Put the eggs in a shallow bowl and lightly beat. Spread the bread crumbs out on another plate and season with salt and pepper. Remove the pork from the marinade and pat dry. Dredge both sides of the cutlets in the flour, and then dip into the egg, letting the excess drip back into the bowl. Press both sides of the cutlets in the bread crumbs so they stick. Set the pork cutlets on a platter and set aside for 30 minutes to allow the breading to set. Heat the oil in a large skillet over medium heat. Fry the cutlets until they are golden brown, 3 to 4 minutes on each side. Transfer to a paper towel-lined plate to drain and serve with the Mango-Rum Chutney. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]

" 32371,"Blackberry Winter 1 cup strained freshly squeezed lemon juice 1 cup strained freshly squeezed lime juice 8 ounces sugar 1 cup hot water 3 pints blackberries 5 ounces sugar (about 3/4 cup) 1 1/4 ounces 100-proof bourbon, such as Knob Creek Instructions: For the sour mix: Add the lemon juice, lime juice, sugar and water to a pitcher and stir. Let cool before using. For the blackberry puree: Puree the blackberries and sugar with 1 cup water in a blender until smooth. For the cocktail: Put the bourbon in a cocktail shaker with ice, add 2 ounces of the sour mix and 1 ounce of the blackberry puree and shake vigorously. Strain into a rocks glass with ice. ","[Bourbon, Brandy, Rum]" 32372,"Chicken and Ham Rolls with Spinach 4 boneless, skinless chicken breasts, 6 to 8 ounces, butterflied into large cutlets* Salt and pepper 2 tablespoons chopped sage leaves 8 slices prosciutto, other deli sliced meat that is not smoked may be substituted 1/2 pound fontina cheese, thinly sliced, Italian or Danish, available in specialty cheese case usually located near deli section of larger markets 1/2 cup all-purpose flour, plus 1 tablespoon 1/4 cup extra-virgin olive oil 2 tablespoons butter 8 baby portobello (crimini) mushrooms, sliced 1 cup chicken stock, available in boxes on soup aisle, chicken broth may be substituted 2 cloves garlic, chopped 1 pound triple washed spinach Instructions: Heat a large nonstick skillet over medium heat. Preheat oven to 400 degrees F. Place cutlets on a plastic cutting board and season with salt and pepper. Top with chopped sage, 2 slices prosciutto each and a few thin slices of fontina. Roll tightly and secure with toothpicks. Season outside of rolls with more salt and pepper, then dredge in flour. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and 1 tablespoon butter to the pan. Add chicken and raise heat to medium high. Brown the rolls evenly, 5 minutes, then place on a nonstick cookie sheet and transfer to oven to roast for 15 minutes longer. Add another tablespoon butter to the pan and melt it. Add mushrooms to the pan and cook, stirring frequently, until just tender 3 or 4 minutes. Add flour and cook another minute. Whisk in stock. Season pan gravy with mushrooms with salt and pepper and turn off heat. Reheat with moderate flame when you remove chicken rolls from the oven and you are ready to serve. Preheat a second skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and the garlic. Add the spinach to the pan in bunches and turn to wilt. Add more spinach as it wilts down until all the spinach is in the pan. Season with salt and pepper, to taste and serve warm. To plate, leave rolls whole and spill sauce over top, spinach alongside, or, slice rolls and fan them out over a bed of spinach and top with mushroom sauce. *Ask butcher to butterfly the breasts into large cutlets for you. This is a real time-saver! If a butcher is not available to you, cut into each breast from the fatter side and work across the breast, leaving them attached at the opposite side. Open the breast up and pound lightly with a mallet to about a 1/4-inch thickness. Also, in many supermarkets chicken cutlets are available in packages. They are small pieces of thinly sliced breast meat. Simply adapt the method and make 2 small roll-ups rather than 1 large roll up per portion. ","[Pinot Grigio, Sauvignon Blanc, Chianti, Tempranillo]" 32373,"Lemon Meringue Napoleon with Ginger Cream 4 large egg whites 1/3 cup granulated sugar 3/4 cup confectioners' sugar 3 large egg yolks 1/2 teaspoon finely grated lemon zest 1/4 cup fresh lemon juice (from about 2 lemons) 1/3 cup granulated sugar 4 tablespoons cold unsalted butter, cut into small pieces 1 cup cold heavy cream 3 tablespoons confectioners' sugar, plus more for dusting 2 tablespoons finely chopped crystallized ginger 1/2 teaspoon vanilla extract Instructions: Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Draw two 4-by-13-inch rectangles about 2 inches apart on the parchment, then flip it over so it is marked-side down. Make the meringue: Beat the egg whites in a medium bowl with a mixer on medium-high speed until foamy, about 1 minute. Gradually beat in the granulated sugar and continue beating until stiff shiny peaks form, about 6 minutes. Gently fold in the confectioners' sugar with a rubber spatula (do not overmix). Transfer the meringue to a pastry bag fitted with a 3/4-inch round tip. Using the rectangles as a guide, pipe 4-inch-long lines of meringue side by side in each rectangle. (The lines should touch each other.) Transfer to the oven and bake, rotating the baking sheet occasionally, until the meringue is firm and crisp but not brown, about 2 hours. Remove from the oven and let cool completely on the baking sheet. Meanwhile, make the lemon curd: Combine the egg yolks, lemon zest, lemon juice and granulated sugar in a medium saucepan; cook over medium heat, whisking, until thickened, about 7 minutes. Whisk in the butter, a few pieces at a time, until incorporated. Transfer the curd to a small bowl, then set in a larger bowl of ice; stir occasionally until the curd is completely cool, then refrigerate until ready to use. Make the ginger cream: Combine the heavy cream, confectioners' sugar, crystallized ginger and vanilla in a bowl and beat with a mixer on medium-high speed until stiff peaks form, about 5 minutes. Assemble the napoleon: Place a meringue rectangle on a platter. Spoon the lemon curd on top, leaving a 1/2-inch border. Top with the ginger cream. Place the other meringue rectangle on top and gently press; refrigerate 1 hour. Dust with confectioners' sugar before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 32374,"Neely's BBQ Spaghetti 16 ounces ketchup 8 ounces water 3 ounces brown sugar 3 ounces white sugar 1/2 tablespoon freshly ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon dry mustard powder 1-ounce lemon juice 1-ounce Worcestershire sauce 4 ounces apple cider vinegar 1-ounce light corn syrup 2 ounces Neely's BBQ Seasoning, recipe follows 1 bell pepper 1 onion Extra-virgin olive oil 1 to 2 pounds cooked pork 1 pound spaghetti 4 ounces paprika 2 ounces white sugar 1 teaspoon onion powder Instructions: For the BBQ sauce: Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer- uncovered, for at least 2 hours. For the spaghetti: Dice bell peppers and onions and saute together in extra-virgin olive oil. Add the sauteed vegetables and cooked pork to the sauce and continue to simmer for up to 1 hour. Cook pasta according to package directions and drain. Pour sauce over cooked pasta and serve. Mix all the ingredients and set aside. ","[Zinfandel, Merlot, Malbec, Rioja]" 32375,"Quinoa Pilaf with Crimini Mushrooms 1 tablespoon kosher for Passover olive oil 1 small shallot, peeled and chopped 1/2 cup crimini mushrooms, wiped clean and thinly sliced 1 1/2 cups quinoa, rinsed well and drained 1/2 teaspoon fresh thyme leaves removed from their stems 1 bay leaf 1 1/2 teaspoons kosher salt Freshly ground black pepper 3 cups vegetable stock, or water Instructions: Place a saucepan on high heat and get it hot. Add the olive oil and swirl it around to make sure the entire surface is covered with oil. Add the shallot and sweat (cook until translucent but not brown). Add the crimini mushrooms and cook until brown. Add the quinoa, thyme leaves, bay leaf, kosher salt and black pepper to the pan and stir. Let the ingredients heat up and roast a little to bring out all their fullest flavors. The steam coming up should be very aromatic. Slowly and carefully add the vegetable stock (it will spatter because the pan and ingredients are hot). When it comes to full boil, reduce the heat to a low simmer, cover and allow to steam for about 15 minutes. After 15 minutes, turn off the heat, remove lid and fluff the quinoa and then replace the lid and allow to sit for about 10 minutes. Taste for seasoning and adjust, if necessary. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 32376,"Rum Glazed Turkey 4 tablespoons butter, plus 12 tablespoons melted 1 cup diced onion 1/2 cup diced carrots 1/2 cup diced celery 2 tablespoons chopped fresh parsley leaves 1 teaspoon chopped fresh sage leaves 8 ounces roasted, peeled and coarsely chopped chestnuts 2 apples, peeled cored and diced 1/2 cup dried cranberries 1 cup sauteed mushrooms 1 1/2 pounds sourdough bread, crusts removed, cut into 1-inch cubes and toasted 2 eggs, lightly beaten 1 cup chicken stock Kosher salt and freshly ground black pepper 1 (22-pound) fresh turkey, giblets removed, rinsed well inside and out, patted dry 2 sticks butter, softened, divided 2 cups brown sugar, divided 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg 1/2 cup dark rum Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Instructions: Preheat oven to 375 degrees F.
In a large skillet over medium-high heat, melt 4 tablespoons of the butter. Add onions, carrots and celery and saute until tender. Transfer to a large mixing bowl and toss with parsley, sage, chestnuts, apples, dried cranberries, mushrooms and bread. Pour eggs, stock and remaining 12 tablespoons of melted butter over, season with salt and pepper and toss again well. If the stuffing is too dry add a bit more stock or water. It should not be saturated or soggy, though.
Place the turkey on a rack in a roasting pan. Rub the cavity opening with salt and pepper. With your fingers, carefully separate as much of the turkey's skin from the breast, as you can, trying not to puncture any holes in the skin as you go.
In a small mixing bowl stir together 8 tablespoons of the softened butter with 1 cup of the brown sugar. Smear about half of the softened butter and sugar mixture over the breast under the skin. Rub the remaining butter and sugar mixture all over the turkey.
Loosely stuff the turkey with the cooled chestnut stuffing. If there is extra stuffing bake it in a buttered baking dish next to the turkey in the oven.
Roast the stuffed turkey about 3 to 3 1/2 hours, basting often during the last hour of cooking with the buttered rum glaze, or until an instant-read thermometer inserted into the thickest part of the turkey leg registers 155 degrees F; it will continue cooking for another 20 minutes or so out of the oven. If the turkey skin starts to get too dark, tent it with foil while it roasts.
While turkey is cooking, in a small saucepan combine remaining 8 tablespoons of the butter with 1 cup of the brown sugar, ground cinnamon, freshly ground nutmeg, dark rum and a little salt and pepper. Bring to a boil then lower and simmer for 10 minutes until slightly thickened and syrup-like, stirring often.
Transfer the turkey to a carving board to rest and loosely tent with foil and allow to cool. Brush the outside of the turkey with syrup mixture to get a glazed look. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32377,"Roast Lemon Chicken with Orzo 4 chicken leg quarters (about 12 ounces each) 3 tablespoons extra-virgin olive oil 1 lemon (1/2 thinly sliced, 1/2 cut into wedges) 1 clove garlic, thinly sliced Kosher salt and freshly ground pepper 1 bunch thin asparagus, trimmed and cut into 2-inch pieces 1 small onion, chopped 2 to 3 thyme sprigs 1 cup orzo 2 tablespoons chopped fresh chives Instructions: Preheat the oven to 450 degrees F and line a baking sheet with foil. Loosen the chicken skin with your fingers; rub 1 tablespoon olive oil over and under the skin. Stuff the lemon slices and garlic under the skin; season the outside with salt and pepper. Transfer the chicken to the prepared baking sheet, skin-side up. Roast until crisp and cooked through, about 25 minutes. Let rest 5 minutes. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the asparagus and cook, stirring occasionally, until tender and browned in spots, 2 to 3 minutes. Transfer to a plate. Reduce the heat to medium and add the remaining 1 tablespoon olive oil, the onion and thyme to the skillet; cook, stirring, until the onion is tender, about 3 minutes. Stir in the orzo and cook, stirring, until lightly toasted, 2 to 3 minutes. Add 2 1/2 cups water and a pinch of salt. Simmer, stirring occasionally, until the orzo is tender, about 15 minutes. Remove from the heat; discard the thyme and stir in the asparagus and chives. Season with salt and pepper. Serve with the chicken and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 32378,"Spiced Caramel Roulade with Ginger Cream Vegetable oil 1 1/2 cups all-purpose flour, plus more for dusting pan 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon fine salt 1/4 teaspoon ground ginger 1/4 teaspoon ground cardamom 2 (2 1/2-ounce) jars sweet potato baby food (about 1/2 cup) 1/3 cup buttermilk 2 teaspoons vanilla extract 8 tablespoons (1 stick) unsalted butter, softened 1 cup sugar 3 large eggs, at room temperature Confectioners' sugar, for dusting 1 1/2 cups heavy whipping cream 1 tablespoon confectioners' sugar 1/3 cup thinly sliced (or chopped) crystallized ginger 1/4 cup caramel sauce Ground cinnamon, for dusting, optional Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Lightly grease, then line a 13 by 18-inch jelly-roll pan with parchment or waxed paper. (Let the paper come up the long sides by about 2 inches - this will make it easier to form the roll.) Brush paper with oil or butter, dust with flour, tap out excess. Cake: Whisk together 1 1/2 cups flour, baking soda, baking powder, cinnamon, cloves, salt, ginger and cardamom together in a medium bowl. In another bowl, combine sweet potato, buttermilk, and vanilla until smooth. Beat butter and sugar in the bowl of an electric mixer on high speed until light and fluffy, about 4 minutes. Reduce to low; add eggs 1 at a time, beating well after each addition. Add flour mixture in 3 parts, alternating with the wet mixture in 2 parts, beginning and ending with flour. Beat until just blended. (If needed, fold batter together with a rubber spatula.) Spread batter evenly in prepared pan. Bake until cake springs back when pressed lightly, about 15 minutes. Run knife around cake edge, and invert cake onto a cotton tea towel (100 percent cotton works best and keeps the cake from sticking) generously dusted with confectioners' sugar. Carefully pull back parchment paper to release, and then place it back on top of the cake. Gently roll up the cake and towel together, starting from the narrow end to make a fat roll. Meanwhile for the filling, whip cream and confectioner's sugar to soft peaks. Fold in crystallized ginger. Carefully unroll the cake and remove the towel. Drizzle caramel over the cake. Spread gingered cream evenly over the cake. Using the short edge of parchment as guide, roll the cake up into a fat, loose cylinder. Transfer to a long platter. Dust with more confectioners' sugar and cinnamon in a Halloween pattern if desired. Serve, now or refrigerate until ready to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 32379,"Cream Cheese Frosting 16 ounces cream cheese, room temperature 6 tablespoons unsalted butter, room temperature
Pinch fine salt
1 teaspoon vanilla extract
2 cups confectioner's sugar
Instructions: Add the cream cheese and butter to a stand mixer fitted with the paddle attachment. Beat until light and fluffy, about 4 minutes, scraping down the sides of the bowl at least once. Add the salt and beat another minute, then add the vanilla. Reduce the mixer speed to low and slowly add the confectioner's sugar. Beat until fully incorporated. Use on your favorite red velvet cake. ","[Chardonnay, Riesling, Gewrztraminer]" 32380,"Winter Vegetable Medley 1 bunch broccoli, cut into florets 1 head cauliflower, cut into florets 1/2 pound snow peas 1 pint cherry tomatoes 1/2 cup butter (1 stick) melted Garlic powder to taste Salt and pepper Instructions: In a large pot fitted with a steamer basket, bring water to a boil and add vegetables successively starting with broccoli and cauliflower, about 3 minutes, then snow peas about 3 more minutes, then cherry tomatoes, until all vegetables are fork tender (a fork can easily be poked through). Transfer vegetables to a large mixing bowl and season with garlic powder and salt and pepper, to taste, and toss with melted butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32381,"Chilled Italian Seafood Salad 1 pound calamari tentacles and tubes, cleaned and cut into 1-inch rings 2 cups buttermilk 3 tablespoons white wine vinegar 2 large cloves garlic, minced Juice and zest of 1 lemon 1 cup canola oil 1/2 teaspoon sugar 1/4 cup fresh parsley leaves 2 tablespoons fresh cilantro leaves 1 tablespoon roughly chopped fresh oregano leaves 2 scallions, roughly chopped Kosher salt and freshly cracked black pepper 2 celery ribs, cut into 1/2-inch pieces 1 medium carrot, unpeeled and cut into 1/2-inch pieces 1 onion, skin on, halved and quartered 4 sprigs fresh parsley 4 sprigs fresh lemon thyme 2 bay leaves 1 dried red cl 1 lemon, thinly sliced 1/2 teaspoon black peppercorns 1 pound U21/25 tail-on shrimp, peeled and deveined 2 pounds littleneck clams, scrubbed, beards removed 1 1/2 cups halved and thinly sliced tomato Kosher salt and freshly cracked black pepper 8 ounces lightly packed Israeli arugula, washed and trimmed 1 small fennel bulb, trimmed, fronds reserved and sliced thin Kosher salt and freshly cracked black pepper 1 plum tomato, seeded and finely diced 2 scallions, sliced on the bias 1 lemon, cut into wedges Instructions: For the calamari: Combine the calamari and buttermilk in a large glass container. Cover and refrigerate for 30 minutes. Drain and rinse. Transfer to a mixing bowl and set aside. For the Venetian vinaigrette: Combine the vinegar, garlic, lemon zest and juice in a medium mixing bowl. Whisk in the oil slowly to emulsify. Once thickened, whisk in the parsley, cilantro, oregano and scallions. Season with salt and pepper. Refrigerate in an airtight container until ready for use (or up to 48 hours). For the court bouillon: Place 12 cups cold water, the celery, carrot, onion, parsley, thyme, bay leaves, chili, lemon and black peppercorns into a large stockpot fitted with a fine mesh colander attachment. Bring to a boil and reduce to a simmer. Poach by placing the calamari and the shrimp into the colander and simmering until the calamari is firm and the shrimp is pink, about 3 minutes. Remove to a mixing bowl and set aside. Poach the clams until the shells open, 4 to 6 minutes. Transfer the clams to the already poached shellfish, discarding any unopened shells. Add the sliced tomato to the shellfish. Toss with two-thirds of the vinaigrette, season and refrigerate until chilled, about 10 minutes. For the salad: Gently toss the arugula and fennel in a large mixing bowl with the remaining vinaigrette to coat. Season with salt and pepper. Transfer to a large serving dish. Arrange the marinated seafood atop the salad. Garnish with the diced tomatoes, scallions, lemon wedges and fennel fronds around the platter. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 32382,"Peanutty Somen Noodles with Shrimp 8 ounces uncooked somen noodles 3 cups reduced-sodium chicken broth 2 tablespoons reduced-sodium soy sauce 2 tablespoons creamy peanut butter 2 teaspoons sesame oil 1 teaspoon hot sauce 2 teaspoons peanut oil 1 tablespoon minced fresh ginger 3 cloves garlic, minced 1 green bell pepper, seeded and diced 1 pound medium shrimp, peeled and deveined 1/4 cup dry roasted peanuts, coarsely chopped 1/4 cup chopped scallions Chopped cilantro leaves, for garnish, optional Instructions: Cook noodles according to package directions. Meanwhile, in a medium saucepan, combine chicken broth, soy sauce, peanut butter, sesame oil, and hot sauce. Whisk until blended and set pan over medium heat. Bring to a simmer. Simmer 10 minutes. Heat peanut oil in a large skillet over medium heat. Add ginger and garlic and saute 2 minutes. Add bell pepper and saute 2 minutes. Add shrimp and saute 2 minutes. Add 1 cup of the peanut sauce sauce and simmer 2 minutes, until shrimp are bright pink and cooked through. Drain noodles and add to shrimp mixture. Toss to combine. Transfer noodle mixture to 4 individual plates and top each serving with peanuts, scallions and cilantro, if desired. Reserve remaining peanut sauce for additional meals such as Robin's Steak Salad with Peanut-lime Dressing, or Chicken Satay with Peanut Dipping Sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32383,"Campari and Passionfruit Sorbet 1 cup water 7 ounces sugar 15 passion fruits 1 wine glass (5 ounces) Campari Instructions: Place the water and sugar in a pan, bring to the boil and simmer for 5 minutes. Remove from the heat and allow to cool for a while. Halve the passion fruits and scoop out the flesh, seeds and juice using a spoon. Stir this up--you can pass it through a sieve to remove the seeds, but quite frankly I think that's palaver (nonsense). I like the seeds. Mix the passion fruit with the Campari and sugar syrup in a plastic tub or earthenware dish and place in the freezer. Generally, sorbet takes 2 hours to set. Try to stir it around every 1/2 hour if you remember. Serve on its own, with some seasonal fruit, or in a cone with some vanilla ice cream.; ","[Prosecco, Moscato, Vinho Verde, Cava]" 32384,"Zuppa Osso Buco 1 pound ground veal 1 large egg, beaten 1/3 cup Italian bread crumbs, a couple of handfuls 1/4 cup, a generous handful, grated Parmigiano or Romano 1/4 to 1/2 teaspoon freshly grated nutmeg, eyeball it Coarse salt and black pepper 2 tablespoons extra-virgin olive oil, 2 turns of the pot 2 carrots, peeled 2 ribs celery and their greens 1 medium yellow skinned onion, peeled and halved Coarse salt and pepper 1 fresh or dried bay leaf 1/2 cup white wine 1 (14-ounce) can white beans, cannellini, drained 1 (15- ounce) can diced tomatoes in puree or coarsely ground tomatoes 3 cups chicken stock, available in re-sealable boxes on soup aisle 2 cups beef stock, available in 1 cup small boxes on soup aisle 1 cup egg pasta, broken egg fettuccini or medium egg noodles 2 cloves garlic, cracked away from skins 1 (2-ounce) tin flat fillet anchovies, drained Handful flat-leaf parsley, about 1/4 cup loosely packed 1 lemon, zested Crusty bread, to pass at table Instructions: Combine the veal and the next 5 ingredients then reserve mix and rinse off your hands.
Heat a medium soup pot over medium to medium-high heat. Begin to chop veggies while pot heats up: dice carrots into 1/4 inch pieces, chop celery and onion. Add extra-virgin olive oil to hot pot and carrots. Turn carrots to coat them in oil and add celery and onion as you get them chopped up. Work near the stove so you can chop, then drop into the pot. Season the vegetables with salt and pepper and a bay leaf. Stir vegetables and cook 5 minutes to begin to soften. Do not let vegetables brown, reduce heat if necessary. Add the wine and cook for 1 minute. Next, add beans and tomatoes and stock to the pot. Put a lid on the pot and raise heat to high. When soup boils, about 3 minutes, add 1-inch balls of veal dumplings directly to the pot. When you are done adding the veal, stir in the egg noodles. Simmer stoup for 6 minutes to cook noodles and meat dumplings. Adjust seasonings and turn the heat off, then let stoup stand a couple of minutes.
Pile garlic, anchovies, parsley and lemon zest on a cutting board and finely chop the mixture, then transfer to a small dish.
Serve stoup in shallow bowls with a couple of teaspoonfuls of gremolata on top. Stir the gremolata throughout the stoup and pass crusty bread at the table for dipping and mopping. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 32385,"Catfish Tacos with Cilantro Lime Slaw and Chipotle Cream Sauce 1 cup mayonnaise (recommended: Miracle Whip) 3/4 cup Creole mustard (recommended: Zatarains) 2 large chipotle peppers in adobo, seeded 1 tablespoon adobo sauce from the canned chipotles 3 scallions, greens only, coarsely chopped 2 cups heavy cream Kosher salt and freshly ground black pepper 1/2 head purple cabbage, sliced 1/2 head white cabbage, sliced 1 carrot, julienne 1 purple onion, coarsely chopped 2 tablespoons coarsely chopped cilantro leaves 1/4 cup extra-virgin olive oil 1 to 2 limes, juiced Kosher salt and freshly ground black pepper 2 tablespoons butter 1/2 purple onion, finely chopped 2 jalapeno peppers, seeded and chopped 1 tablespoon chopped garlic Salt and freshly ground black pepper 1 1/2 tablespoons smoked paprika 1/2 tablespoon ground cumin Peanut oil, for frying 2 pounds catfish fillets 2 tablespoons chopped cilantro leaves 1/4 cup Creole mustard (recommended: Zatarains)
2 eggs, beaten 3 tablespoons Worcestershire sauce
1/2 cup mayonnaise
1/2 grated Monterey Jack 2 cups panko bread crumbs, divided 15 fresh flour tortillas 1/2 pound Monterey Jack cheese, grated Instructions: Catfish Tacos: For the chipotle cream sauce: Put all the ingredients in a blender, except the heavy cream and salt and pepper. Blend well. Remove from the blender to a mixing bowl and slowly whisk in the heavy cream. All the cream may not be needed. The correct consistency, is like a crema. Add salt and pepper, to taste. Add more chipotle in adobo for more spice, if desired. Cover and refrigerate. For the slaw: Add the cabbages to a mixing bowl. Toss with the carrot, onion, cilantro, olive oil and lime juice, to taste. Season with salt and pepper, to taste. Mix well, cover and refrigerate. For the catfish balls: In a hot skillet, over medium heat, add the butter, onion, jalapeno, and garlic. As it is cooking, add a pinch of salt, cracked pepper, paprika and cumin. Saute until tender, about 3 to 4 minutes. Set aside to cool. Heat enough peanut oil in a deep-fryer or heavy-bottomed pot, to come halfway up the sides of the pot, to 350 degrees F. Remove any silver skin from the fillets. Pulse the catfish in the food processor until it is chopped, about 30 seconds. You don't want to puree the fish, just chop it into small chunks. Put the fish in a mixing bowl and add the cilantro, Creole mustard, eggs, Worcestershire sauce, mayonnaise and Jack cheese. Add the cooled onion mixture to the bowl along with another pinch of salt and pepper. Mix gently with a spoon, then gently mix in 1 cup of the panko bread crumbs. The consistency will still be wet, but still formable for the catfish balls. Put the remainder of the bread crumbs into a bowl. Scoop out the catfish mixture using a 2 tablespoon-size scoop and form into a ball shape. Don't make the catfish balls to be too big, they won't cook all the way through. Roll the balls in the panko bread crumbs, and refrigerate for 15 minutes. Carefully drop them into the hot oil and fry in batches of 5 or 6 depending on your fryer. Do not crowd. Fry the balls for about 3 to 4 minutes. They are done when they are slightly more than golden brown. Remove from the oil and let cool on a paper towel lined sheet pan. Check the first batch to make sure they are cooked through. Repeat the process with the remaining fish mixture. Remove the chipotle sauce and the slaw from the refrigerator and let stand at room temperature to remove some of the chill. Heat the tortillas. Stack 7 or 8 tortillas and wrap in a damp kitchen or paper towel and microwave for about 15 seconds. Repeat with remaining tortillas. They can also be wrapped in foil and heated in the oven. Add 2 or 3 catfish balls, depending on the size, to a tortilla, and slightly crush them. Some people tear them completely apart, it is up to you. Top with a little grated Jack cheese, chipotle cream sauce and slaw. Repeat with remaining tortillas and fillings. Arrange on a serving platter and enjoy with a nice cerveza. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 32386,"Grilled Clambake Dinner 8 tablespoons (1 stick) unsalted butter 1 tablespoon seafood seasoning, such as Old Bay, plus more for serving 1 small baguette, cut into 8 slices on a long bias 2 ears fresh corn, shucked One 14-ounce kielbasa 1 pound large tail-on, peeled and deveined shrimp 12 ounces small red potatoes, sliced 1/8 inch thick 1 medium red onion, cut into 1/2-inch thick wedges 12 littleneck clams (about 1 pound), scrubbed and rinsed Kosher salt and freshly ground black pepper 3/4 cup dry white wine Juice of 1 lemon, plus more lemon wedges for serving 1 clove garlic, grated 1 tablespoon chopped chives Instructions: Prepare a grill for medium-high heat. Melt the butter and seafood seasoning in a small saucepan over medium heat. Brush the baguette slices on both sides with 1 tablespoon of the butter mixture and place on a baking sheet. Brush the corn with 1 tablespoon of the melted butter and add to the baking sheet. Brush the kielbasa with 1 tablespoon butter and add to the same pan. Toss the shrimp with 2 tablespoons butter mixture then transfer to the pan. Reserve the remaining melted butter mixture. Cut three 22-inch long pieces of heavy-duty foil. Put two sheets on a work surface, one on top of the other so they form a cross. Place the potatoes in a 10-by-10-inch square in the center of the foil. Scatter the onions and clams over the potatoes and season with 1/2 teaspoon salt and a few grinds of black pepper. Fold all four sides of the foil up towards the center to create a bowl, but do not seal it. Add the wine, lemon juice, garlic and the remaining 3 tablespoons of the melted butter mixture. Tightly seal the foil packet so no liquid can escape. Wrap the packet with the remaining piece of foil to make sure it is secure. Place the foil packet, corn and kielbasa on the grill and cook, flipping the corn and kielbasa as needed (do not flip the foil packet) until the corn is tender and charred in spots, the kielbasa is charred and heated through and the potatoes in the foil packet are tender and the clams have opened up, about 20 minutes. Remove the corn and sausage from the grill to a clean cutting board as they are ready. With 5 minutes of cooking time left, add the shrimp to the grill and cook, flipping once, until bright orange on the outside and white and opaque at the center, about 5 minutes. Grill the bread slices, flipping once, until toasted and charred on both sides, about 1 minute. Cut each ear of corn into 4 pieces and slice the kielbasa on a deep bias. Divide the shrimp, corn and kielbasa between 4 shallow bowls. Open the foil pack (watch out for hot steam) and divide the potatoes and clams between the bowls (discard any clams that do not open). Spoon some sauce into each bowl. Sprinkle with chives and Old Bay seasoning. Serve with a lemon wedge and grilled bread on the side.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 32387,"Sauteed Shrimp with Ancho Chiles and Garlic 3/4 cup olive oil 25 garlic cloves, peeled and thinly sliced 1 3/4 pounds rock or medium shrimp, peeled and deveined 1 1/2 teaspoons salt 3/4 teaspoon freshly ground pepper 3 large ancho chiles, wiped clean, stemmed, seeded and finely julienned 1 cup fish stock or clam juice Juice of 3 limes 1 bunch Italian parsley, leaves only, chopped Instructions: In a large skillet, heat the olive oil over medium-low heat. Cook the garlic slices until tender but not brown. Transfer with a slotted spoon to paper towels and reserve. Turn the heat under the pan to high. Quickly toss the shrimp with the salt and pepper in a bowl. When the oil is nearly smoking, add the shrimp. Saute, stirring and shaking the pan to prevent sticking, 3 to 4 minutes or just until the shrimp are still slightly undercooked. Remove from the heat. With a slotted spoon, transfer the shrimp to a platter, leaving as much liquid in the pan as possible. Return the pan to the burner and reduce the heat to medium. Add the garlic slices and anchos and saute, stirring frequently, until the oil begins to turn orange from the chiles. Stir in the fish stock or clam juice, along with the shrimp and any juice that has collected on the platter. Add the lime juice and parsley, bring to a boil and remove from the heat. Serve immediately over white rice. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Vermentino]" 32388,"Sheet Pan Chicken a L'Orange 1/2 cup orange marmalade 2 teaspoons orange zest plus 2 tablespoons orange juice
2 teaspoons orange liqueur
2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper
4 bone-in, skin-on chicken thighs
4 cups broccoli florets (about 2 pounds)
4 shallots, peeled and quartered lengthwise
2 tablespoons extra-virgin olive oil
2 oranges, grated and supremed (white pith cut away and segments cut free from their membranes) Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with nonstick foil. In a medium bowl, combine the marmalade, orange zest and juice, orange liqueur, vinegar, a pinch of salt and 1 teaspoon black pepper. Set aside. Pull the side flaps of overhanging skin taut underneath the chicken on each side to make the thighs into nice, tight packages. Sprinkle the chicken generously with salt and pepper and arrange skin-side up in a single layer in the center of the lined baking sheet. Spoon 1 tablespoon of the orange sauce over each piece of chicken. Roast for 20 minutes. Meanwhile, toss the broccoli and shallots together in a medium bowl with the oil and season with salt and pepper. Spoon another tablespoon of the sauce over the top of the chicken. Arrange the broccoli and shallots around the chicken on the baking sheet. Continue to toast until the chicken is cooked through and the broccoli and shallots are soft and caramelized, an additional 15 to 20 minutes. Garnish with the orange segments and zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32389,"Back Seat Biker Bourbon Iced Tea 1 part bourbon (recommended: Jim Beam) 2 parts lemonade iced tea (recommended: Snapple) Ice cubes Splash white creme de menthe Lemon wheel, for garnish Mint sprig, for garnish Instructions: Pour bourbon and lemonade iced tea into a collins glass filled with ice. Add a splash of creme de menthe and stir. Serve garnished with a lemon wheel and a sprig of mint. ","[Bourbon, Creme de Menthe]" 32390,"Almost-Famous Spicy Fried Shrimp 1/2 cup mayonnaise 1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek) 2 teaspoons honey Kosher salt Vegetable oil, for frying 2 large eggs 3/4 cup all-purpose flour 1/2 cup cornstarch Kosher salt and freshly ground pepper 1 1/4 pounds small shrimp, peeled and deveined Bibb lettuce leaves, for serving Thinly sliced scallions, for garnish Instructions: Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside. Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl. Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon. Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 32391,"Sausage and Pepper Grinder 8 ounces sweet Italian pork sausage 8 ounces spicy Italian pork sausage
1 green bell pepper, halved and cored
1 red bell pepper, halved and cored
1 poblano pepper, halved and cored
1 Spanish onion, sliced into rings
1/2 bunch broccoli rabe
About 1/2 cup extra-virgin olive oil 2 cloves garlic, very thinly sliced, plus 1 clove, to rub on toasted grinder rolls 1 cup tomato sauce
4 fresh Italian grinder rolls
Kosher salt and freshly ground black pepper 1/4 cup sliced pickled cherry peppers plus 2 tablespoons of the pickling liquid
1/2 teaspoon dried oregano
Pinch red pepper flakes
1/2 cup fresh basil, minced
1/4 cup fresh parsley, minced
2 tablespoons red wine vinegar
8 slices provolone cheese
Instructions: Preheat a grill to medium heat. Toss the sausage, peppers, onion and broccoli rabe with about 2 tablespoons olive oil. Grill until the sausage is cooked through and the vegetables are slightly tender and a little charred, 10 to 15 minutes. Slice the sausage, peppers and onions. Cut the broccoli rabe into 1/2-inch pieces. In a small pot, heat 2 tablespoons oil over medium-low heat. Add the sliced garlic and saute until fragrant but not browned, 1 to 2 minutes. Add the tomato sauce and bring to a simmer. Turn the heat to low and cook for about 5 minutes to allow the garlic to infuse into the tomato sauce. Remove some of the bread from the inside of each grinder roll. Dress the grinder rolls with about 2 tablespoons olive oil and some salt and pepper. Grill until toasted, 1 to 2 minutes, then rub with a clove of garlic. In a large bowl, combine the sausage, peppers, onion, broccoli rabe, tomato sauce, pickling liquid from the cherry peppers, oregano and red pepper flakes and season with salt and pepper. Toss until coated. In a separate bowl, combine the cherry peppers, basil, parsley and red wine vinegar and season with salt and pepper. Add about 2 tablespoons olive oil to bind it all. Mix until well combined. Place enough of the sausage mixture into each bun to fill. Cover with 2 slices of provolone cheese in each grinder. Place back on the grill on the top rack with the cover down. Cook until the cheese is melted, about 5 minutes. Top with the cherry pepper mixture. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 32392,"Shrimp and Corn Falafel with Cilantro Tahini 16 ounces falafel mix 2 cups shrimp or shellfish stock (or water if neither is avaiable) 4 ears of corn, shucked and kernels removed (save kernels, discard husks) 2 tablespoons butter 1/2 pound rock shrimp 1 bunch cilantro, chopped 1 jalapeno pepper, minced 1 red bell pepper, small dice 2 limes, juiced 4 to 6 scallions, julienne 1 large red onion, small diced Salt and pepper, to taste 1 package pita bread 1/2 pound mixed greens or mesclun Diced tomato, if desired Diced red onion, if desired 1/2 bunch fresh cilantro, leaves only 1 cup tahini sauce 1/2 cup plain yogurt 1/2 cup creme fraiche 2 tablespoons olive oil Salt and pepper Instructions: Combine falafel mix with the stock or water and let stand 10 minutes. Sweat the shucked corn kernels and red onions in the butter until soft and fragrant, then let cool. Be careful not to overcook, cook just long enough so that the vegetables are crispy yet tender. Add all ingredients to the falafel mixture and mix well. Shape the mixture into small balls 1 1/2 inches diameter, or shape into patties about 2 inches in diameter and 1/2-inch thick. For best results, deep fry in 350 degree F oil until golden brown. Clean, chop, and quickly blanch the cilantro in boiling water. Shock immediately. Drain well. Put the tahini, and creme fraiche into a blender. With blade running, add cilantro. Blend until smooth. Mix cilantro puree with the tahini sauce and olive oil. Season with salt and pepper. Open pita pockets. Stuff with falafel, salad greens, and garnish with diced tomato and red onion if desired. Dress with cilantro tahini. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 32393,"Chilaquiles con Pollo: Tortilla Casserole with Chicken Breast 2 quarts water 1 1/2 pounds tomatillos, husks removed 4 serrano chiles 2 garlic cloves 1/2 small yellow onion 12 medium-size day-old corn tortillas Canola oil, for frying 2 medium size chicken breasts boneless and skinless 8 ounces asadero-style cheese grated (may substitute Monterey Jack) 4 ounces Mexican cream or creme fraiche 1/2 small yellow onion, finely chopped 1 medium avocado, peeled and sliced Instructions: In a medium sauce pan boil the water, add the tomatillos and serrano chiles and let them cook for about 8 minutes. In a blender puree the tomatillos, chiles, garlic, and onions using enough of the tomatillo water to make a sauce consistency. Strain.
Cut the tortillas in half and then in quarters making 8 triangles from each one. In a medium-size skillet heat the oil, fry the tortillas until crisp and remove from heat.
In a medium-size skillet saute the chicken breast until done and then slice into 1-inch strips.
In a medium sauce pan bring the tomatillo salsa to a boil, taste for salt, and season if necessary, add the crispy tortillas and let simmer for about 4 minutes or until the tortillas get soft.
In a 8 by 8 inch baking dish, place some of the chilaquiles with sauce, add some of the chicken strips, cover with more tortillas then top with the grated cheese. Bake in a preheated 400 degree F. oven until the cheese melts, garnish with the cream, chopped onion, and avocado slices.
","[Malbec, Tempranillo, Garnacha, Zinfandel]" 32394,"Roasted Tenderloin and Portobello Sandwich 4 small portobello mushrooms, stems removed Salt Freshly ground black pepper 2 cups port 1/2 pound beef tenderloin 2 tablespoons olive oil 1/2 cup Garlic Aioli, recipe follows 4 large onion rolls, split in half 4 thin slices of Fontina 1 cup baby arugula, washed and patted dry Drizzle extra-virgin olive oil 1 1/2 pounds fried sweet potato chips 3 garlic cloves, chopped 1 large egg* 1 tablespoon freshly squeezed lemon juice 1 tablespoon chopped fresh parsley 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup olive oil Instructions: Preheat the oven to 400 degrees F. Season the portobellos with salt and pepper. Place the mushrooms in a small glass baking dish. Pour the wine over the mushrooms. Cover the dish with plastic wrap and refrigerate overnight. Season the meat with 1 tablespoon of olive oil, salt and pepper. In a hot saute pan, sear the tenderloin for 2 minutes on all sides. Place the pan in the oven and roast for about 6 to 8 minutes for medium rare. Remove from the oven and cool completely. Remove the portobellos from the refrigerator and drain. In a large saute pan, heat the remaining olive oil. When the pan is hot, add the mushroom caps and cook for 2 minutes on each side. Remove the mushrooms from the pan and cool. Slice the mushrooms 1/4-inch thick. Slice the tenderloin 1/4-inch thick. Spread both sides of the onion rolls with the aioli. To build the sandwich, place a fourth of the tenderloin on one half of each roll. Top the beef with a layer of the mushrooms and cheese. In a mixing bowl, toss the lettuce with a drizzle of the extra virgin olive oil. Season with salt and pepper. Pile the seasoned lettuce on top of the cheese. Top the sandwiches with the remaining halves of bread. Serve the sandwiches with the sweet potato chips. Combine the garlic, egg, lemon juice, parsley, salt, and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 32395,"How to Make a Halloween Charcuterie Board | Skeleton Meat Platter 4 strips thick-cut bacon, chopped Three 8-ounce packages cream cheese, at room temperature One 8-ounce bag shredded Cheddar 4 scallions, thinly sliced Kosher salt and freshly ground black pepper 8 ounces thinly sliced prosciutto 1 pimento-stuffed green olive, cut in half widthwise 1 medium red bell pepper, stem removed 2 pounds coiled hot Italian sausage 1 full rack cooked ribs, cut in half (about 13 ribs) 2 pounds cooked pulled pork (from two 1-pound packages) Sliced baguette and assorted crackers, for serving Instructions: For the skeleton head: Cook the bacon in a medium nonstick skillet over medium-high heat until golden and crispy, 7 to 8 minutes. Use a slotted spoon to transfer to a paper towel-lined plate; set aside. In a large bowl, combine the cream cheese, Cheddar, scallions, bacon, some salt and a few grinds of pepper and mix until fully incorporated. On a piece of parchment, mold the cheese mixture with your hands into the shape of a skull, then wrap the head in the prosciutto. Make 2 divots for the eyes and place the olive halves in the divots. Pinch the middle of the face together to make a nose and create an indent below the nose to make a mouth. Refrigerate until firm, about 20 minutes. For the skeleton body: Prepare a grill or grill pan for medium-high heat. Grill the pepper whole, rotating occasionally, until charred on all sides and slightly soft, about 10 minutes. Cut the pepper from stem end to bottom on one side to create one long piece of pepper. Grill the sausage coil in one piece, flipping halfway through, until opaque and completely cooked through, 10 to 12 minutes. To assemble: Position the skeleton cheese head at the top of a board or platter. Place the red pepper directly underneath the head and fold it slightly to create a heart. Align the baby back rib racks around the heart, one on each side, with the bony parts facing up to resemble a rib cage. Position the sausage coil under the rib cage to resemble intestines. Fill the space around the intestines, heart and rib cage with the pulled pork, tucking it under as needed. Refrigerate until ready to serve. Serve with sliced baguette and assorted crackers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 32396,"Grilled Sausage with Apricot Mustard Glaze 1 lb. smoked pork sausage 1 cup Smucker's? Apricot Preserves 8 tbsps. coarse-grained or Dijon mustard Instructions: HEAT broiler or outdoor grill. Combine preserves and mustard in small bowl; set aside. Cut pork sausage into two-inch pieces. Place sausage pieces on a tray under broiler or on grill. COOK 4 minutes; turn over and cook an additional 4 minutes. Remove from broiler or grill. Dip each piece in apricot mustard glaze; return to broiler or grill and cook an additional 2 minutes until lightly browned. SERVE with toothpicks and additional apricot mustard glaze for dipping. ","[Chardonnay, Riesling, Garnacha, Tempranillo]" 32397,"Italian Cheese Ball One 8-ounce package cream cheese, at room temperature 1/2 cup grated provolone (about 2 ounces) 1/4 cup pitted kalamata olives, chopped 1/4 cup chopped roasted red peppers 12 thin slices salami, diced (about 2 ounces) One 6-ounce jar marinated artichoke hearts, drained and chopped (about 1/2 cup) Pinch of crushed red pepper flakes 1/3 cup toasted pine nuts Crackers, for serving Parsley, for serving Instructions: Mix the cream cheese, provolone, olives, roasted red peppers, salami, artichoke hearts and crushed red pepper flakes in a medium bowl until well combined. Chill until firm and the flavors have blended, at least 4 hours or up to overnight. Shape the mixture into a ball and roll in the pine nuts. Serve with the crackers and garnish with the parsley. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 32398,"Mahana Cocktail 10 pieces fresh Moorea pineapple, plus more for garnish 1/2 tablespoon triple sec, such as Cointreau 3 tablespoons vodka, house-infused with Taha'a vanilla Ice Instructions: Blend the pineapple, triple sec, vodka and ice. Serve in burgundy glasses with pineapple as a garnish. ","[Cotes du Rhone, Sauvignon Blanc, Moscato]" 32399,"Psychedelic Coleslaw 1/4 cup rice wine vinegar 2 teaspoons toasted sesame oil 2 teaspoons freshly squeezed lime juice 1 tablespoon honey 1/4 teaspoon cayenne pepper (Optional; this meal already has lots of spice, so you might want to lay off it in this recipe. However, if you are serving psychedelic coleslaw with any other meal, the cayenne provides a nice kick.) 2 tablespoons sesame seeds 2 carrots, peeled and coarsely grated 1/3 head red cabbage (looks purple to me), cored, then cut crosswise into the narrowest ribbons possible and separated 1 yellow bell pepper, seeds and membranes removed, then sliced lengthwise into the thinnest strips possible 1 red pepper, seeds and membranes removed, then sliced lengthwise into the thinnest strips possible 1/2 medium-size sweet onion, finely sliced, rings separated 1 1/2 tablespoons finely grated or minced fresh gingerroot, peeled first 1 cup lightly packed cilantro leaves, stems discarded before measuring, chopped 1/4 daikon, optional (a large white Japanese radish; available in some grocery stores) peeled and coarsely grated Instructions: In a small bowl, whisk together rice wine vinegar, sesame oil, lime juice, honey, and cayenne. Set aside. Toast sesame seeds in a dry pan, over medium heat for 3 minutes, or until lightly browned. In a large bowl, combine remaining ingredients and toss thoroughly. Then toss with dressing. Serve immediately or refrigerate. Just before serving, toss with sesame seeds (reserving a few to sprinkle overtop). ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 32400,"Mini Open-Faced Corn Cake and Salmon Salad Sandwich with Beluga Caviar 2 tablespoons olive oil 1 cup fresh sweet corn kernels, from 1 medium-size ear 2 tablespoons minced shallots 1 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 large eggs 1 cup heavy cream 3/4 cup yellow cornmeal 1/2 cup bleached all-purpose flour 1/2 cup masa harina flour 2 teaspoons baking powder 1/8 teaspoon cayenne 3/4 cup water 2 teaspoons vegetable oil 1 teaspoon Essence, recipe follows 2 tablespoons olive oil 1 cup fresh sweet corn kernels, from 1 medium-size ear 2 tablespoons minced shallots 1 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 large eggs 1 cup heavy cream 3/4 cup yellow cornmeal 1/2 cup bleached all-purpose flour 1/2 cup masa harina flour 2 teaspoons baking powder 1/8 teaspoon cayenne 3/4 cup water 2 teaspoons vegetable oil 1 teaspoon Essence, recipe follows 8 ounces cured salmon 6 large hard-boiled eggs 1 tablespoon capers, finely minced 1 teaspoon caper juice/brine 1/4 to 1/2 cup mayonnaise Salt Freshly ground white pepper 1 (7-ounce) tin Beluga caviar 2 tablespoons chopped chives 8 ounces cured salmon 6 large hard-boiled eggs 1 tablespoon capers, finely minced 1 teaspoon caper juice/brine 1/4 to 1/2 cup mayonnaise Salt Freshly ground white pepper 1 (7-ounce) tin Beluga caviar 2 tablespoons chopped chives 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat. Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn-and-shallot mixture. Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan. You can cook about eight cakes at a time. Cook until the cakes are lightly golden on both sides, about 1-1/2 minutes on each side. Repeat until all of the oil and the batter are used up. For the salmon salad: Chop the salmon into small pieces. Chop the eggs and add to the salmon. Add the capers and caper juice. Mix well. Stir in enough mayonnaise to desired consistency. Mix well. Season with salt and pepper. Drain the cakes on paper towels. Sprinkle with the Essence. To assemble, spread a tablespoon of the salmon salad over each corn cake. Place on a large platter. Top the salmon with the caviar. Garnish with chives. Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat. Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn-and-shallot mixture. Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan. You can cook about eight cakes at a time. Cook until the cakes are lightly golden on both sides, about 1-1/2 minutes on each side. Repeat until all of the oil and the batter are used up. For the salmon salad: Chop the salmon into small pieces. Chop the eggs and add to the salmon. Add the capers and caper juice. Mix well. Stir in enough mayonnaise to desired consistency. Mix well. Season with salt and pepper. Drain the cakes on paper towels. Sprinkle with the Essence. To assemble, spread a tablespoon of the salmon salad over each corn cake. Place on a large platter. Top the salmon with the caviar. Garnish with chives. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 32401,"Quick and Easy Baked Beans 2 tablespoons butter 6 slices bacon, diced
1 jalapeno, seeded and chopped 1 large onion, diced
1 large green bell pepper, diced
1 large red bell pepper, diced
1 large yellow bell pepper, diced
Four 28-ounce cans baked beans, drained
1/2 cup mustard
1/4 cup barbecue sauce
1/4 cup ketchup
Several dashes hot sauce
Instructions: Melt the butter in a saucepan and fry the bacon until almost cooked. Add the jalapenos, onions and bell peppers and saute for 5 minutes. Add the beans, mustard, barbecue sauce, ketchup and hot sauce, and heat through. ","[Chardonnay, Merlot, Zinfandel, Cabernet Sauvignon]" 32402,"Grilled Salad Pizza 2 tablespoons red wine vinegar Kosher salt and freshly ground black pepper 1/4 teaspoon dried oregano 3 tablespoons extra-virgin olive oil 1 tablespoon grated Parmesan 1 clove garlic, crushed and peeled 1/2 cup halved cherry tomatoes 1 Persian cucumber, diced 1/4 small red onion, sliced 1/2 cup drained giardiniera, chopped 1/2 cup drained marinated artichoke quarters, chopped 1/4 cup pitted black Italian olives, such as Gaeta, halved 2 ounces thickly sliced provolone, cut into strips 1 ounce sliced Genoa salami, cut into strips 2 hearts of romaine, chopped 1 cup fresh ricotta 1 clove garlic, finely chopped 2 to 3 tablespoons heavy cream or whole milk Kosher salt and freshly ground black pepper Extra-virgin olive oil, for brushing 1 pound prepared pizza dough, at room temperature 1 1/2 cups shredded mozzarella 1/4 cup grated Parmesan 1/4 cup grated pecorino Crushed red pepper flakes, for garnish Dried oregano, for garnish Instructions: Prepare a grill for medium heat. For the salad: Whisk the vinegar, 1/2 teaspoon salt, several grinds of pepper and the oregano together in a large salad bowl. Slowly whisk in the oil to make a smooth dressing. Whisk in the Parmesan. Add the garlic clove and let sit for about 30 minutes to infuse (about as long as it takes to prepare the pizza).
Just before serving, discard the garlic clove. Add the tomatoes, cucumber, red onion, giardiniera, artichokes, olives, provolone and salami to the bowl and toss to coat. Add the romaine and toss again.
Meanwhile, for the pizza: Stir together the ricotta and chopped garlic in a small bowl. Stir in enough cream or milk to make a spreadable mixture. Season with salt and pepper. Brush a 14-inch or larger pizza pan with oil. Form the pizza dough into a ball and place on the pan. Brush the dough with oil. Use your fingers to gently stretch the dough to a 12- to 13-inch round. Brush the top of the dough once more with oil.
Quickly flip the pizza over the grill and remove the pan, leaving the dough round on the grill. Grill, covered, until the bottom of the dough is golden, has distinct grill marks and the top is set, about 3 minutes. Flip the dough so the grilled side is up. Brush the crust with olive oil. Spread the ricotta mixture almost to the edges. Sprinkle with the mozzarella, Parmesan and pecorino. Cover the grill and cook until the cheese is melted and the bottom crust is crisp and golden, 6 to 7 minutes.
Remove the pizza from the grill and cut into 8 slices. Sprinkle the pizza with red pepper flakes and oregano. Pile the salad on top and serve.
","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 32403,"Viva Las Vanilla Wafer Pudding 1 tablespoon butter 1 cranberry loaf pound cake, enough of which is cut into 1/2-inch cubes to yield 2 cups (or use 2 cups leftover Danish or donuts in conjunction with dried cranberries - see below) 2 cups vanilla wafer cookies 1/2 cup chopped dried apricots 1/2 cup chopped dried cranberries, optional (you may not need these if you were able to get a cranberry loaf as listed above) 1/2 cup sugar 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 bananas 3 eggs 3 cups milk 1 teaspoon vanilla extract 1/4 cup amaretto, whiskey, or warm water 1/2 cup apricot jelly 1 pint vanilla ice cream, for serving 1/2 cup chocolate syrup, for serving 1/2 pint heavy cream, whipped, for serving Instructions: Grease a 2-quart baking dish with butter. In a large bowl, mix the cubed baked goods, vanilla wafers, apricots, cranberries, sugar, salt, cinnamon, and nutmeg. Slice the bananas and fold into the dry ingredients. Transfer to the baking dish, distributing evenly. In another bowl, mix eggs, milk, vanilla and amaretto, whiskey or warm water. Pour the milk and egg mixture over the dry ingredients. Let the baking dish stand for about 20 minutes to allow the liquid to absorb into the cubed baked goods. Preheat oven to 350 degrees F. Prepare a bain marie by placing the baking dish into a larger pan or dish, into the preheated oven, and then pouring hot water into the outer dish (without splashing any into the custard dish). Bake until the pudding firms and puffs up and a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven and from water bath. Spread apricot jelly over the top of pudding and let rest. Serve with ice cream, chocolate syrup and whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 32404,"Pineapple Upside-Down Ice Cream Cake 2 pints dulce de leche ice cream, softened 1 tablespoon unsalted butter, plus more for the pan 1/2 cup granulated sugar 1/3 cup water 6 1/4-inch-thick fresh pineapple rings (1 left whole and the rest cut in half) 6 maraschino cherries, stemmed and halved 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 3/4 cup whole milk 1/4 cup sour cream 1 teaspoon vanilla bean paste 1 stick unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs 1 cup chopped dried pineapple 1/2 cup pineapple juice 2 tablespoons packed light brown sugar Juice of 1/2 lemon 1/3 cup water Pinch of kosher salt 1/4 teaspoon vanilla bean paste Instructions: Prepare the ice cream layer: Line a 9-inch round cake pan with plastic wrap. Spread the ice cream in the pan using an offset spatula to create a smooth, even layer. Freeze until very firm, about 2 hours. Make the pineapple topping: Preheat the oven to 350 degrees F. Butter the sides of another 9-inch round cake pan. Stir the granulated sugar and water in a medium saucepan over medium heat until the sugar dissolves. Cook, gently swirling the pan but not stirring, until the mixture is light brown, 6 to 10 minutes. Remove the pan from the heat and carefully whisk in the butter. Pour the caramel into the prepared cake pan, quickly swirling to coat the bottom before the caramel hardens (use a rubber spatula if needed to push the caramel to the edges). Lay the whole pineapple slice in the center of the caramel, then lay the remaining half slices around the whole slice, all facing the same direction. Place 1 maraschino cherry half cut-side up in the center of each slice. Make the cake: Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk the milk, sour cream and vanilla bean paste in a liquid measuring cup until smooth. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, until well combined. Reduce the speed to medium low and beat in the flour mixture in three additions, alternating with the milk mixture, until combined. Scrape the bowl with a rubber spatula, then increase the speed to medium high and beat 30 more seconds. Pour the batter over the pineapple topping in the pan and spread in an even layer. Bake until well browned and a toothpick inserted into the center comes out clean, 55 minutes to 1 hour. Run a knife around the cake to loosen, then transfer to a rack and let the cake cool in the pan, 30 minutes. Invert the cake onto the rack to cool completely. Meanwhile, make the pineapple compote: Combine the dried pineapple, pineapple juice, brown sugar, lemon juice, water and salt in a saucepan. Bring to a simmer over medium heat and cook until the pineapple is soft and the liquid is syrupy, 8 to 12 minutes. Remove from the heat and stir in the vanilla bean paste. Transfer the mixture to a food processor and pulse until the pineapple is finely chopped. Let cool. Assemble the cake: Clean the 9-inch round cake pan and line with plastic wrap, leaving a 2-inch overhang all around. Slice the cake in half horizontally with a long-serrated knife. Place the half without the pineapple cut-side up in the pan. Top with the pineapple compote and spread evenly. Unwrap the frozen ice cream disk and carefully place on top of the compote. Place the remaining cake half, pineapple-side up, on top of the ice cream. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight. Remove the cake from the pan, using the plastic wrap to help; transfer to a platter. Let the cake sit at room temperature for 10 minutes before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 32405,"Tomato Steak with Baked Goat Cheese and Herb Salad 1/4 cup fine dried bread crumbs Gray salt Freshly ground black pepper 1 large egg 4 rounds fresh goat cheese, about 2 ounces each 4 thick, ripe beefsteak tomato slices 2 tablespoons extra-virgin olive oil, plus more for the salad 2 cups lightly packed mixed tender fresh herb leaves such as basil, chervil, tarragon, Italian flat-leaf parsley, chives (1-inch lengths), or young cress Red wine vinegar Instructions: In a small, shallow bowl, mix the bread crumbs with salt and pepper, to taste. In another small, shallow bowl, beat the egg just until blended. Dip each goat cheese round in the egg, and then in bread crumbs, patting the crumbs in place. Cover and refrigerate the coated cheese rounds for about 15 minutes. Center the tomato slices on 4 salad plates and season with salt and pepper. Heat a large nonstick skillet over moderately high heat and pour in 2 tablespoons olive oil. When the oil is almost smoking, add the cheese rounds. Cook until lightly browned, about 45 seconds. Turn them over and cook on the other side until the cheese just feels quivery, about 45 seconds longer, depending on the thickness of the rounds. Place a cheese round on each tomato slice. In a bowl, toss the herbs with a light drizzle of olive oil, a splash of red wine vinegar, and salt and pepper, to taste. Mound the herbs on top of the cheese, dividing them evenly. Serve immediately. Michael's Notes: This salad looks best when the tomato slice and the goat cheese slice are about the same size. So if you can only find goat cheese in small logs, you may want to serve 2 goat cheese rounds to each diner and perch them on slices of smaller tomatoes. Be sure you take all the stems off the herbs carefully so your guests can enjoy just the soft leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 32406,"Vegetables with Olivada 1 can medium, pitted, black olives, drained 1 teaspoon lemon zest 2 tablespoons fresh lemon juice 3 tablespoons extra-virgin olive oil 1/4 cup chopped fresh flat-leaf parsley 1 small clove garlic, coarsely chopped Salt and freshly ground black pepper 3 carrots, peeled and cut into 2 by 1/2-inch sticks 1/2 hothouse cucumber, cut into 2 by 1/2-inch sticks 1 large fennel bulb, trimmed, halved and sliced into 1/2-inch pieces 1 cup cherry tomatoes Instructions: Place all ingredients, except the salt and pepper in the bowl of a food processor. Blend until the mixture is chunky, scraping down the inside of the bowl, if necessary. Season with salt and pepper, to taste. Transfer the olivada to a small dipping bowl and place on a serving platter. Arrange the carrots, cucumber, fennel, and cherry tomatoes around the olivada. Serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 32407,"Crispy Pork Rind-Breaded Chicken 1/2 cup mayonnaise 3 tablespoons Dijon mustard 4 chicken breasts, pounded thin Kosher salt and freshly ground black pepper 4 ounces plain pork rinds 2 tablespoons grated Parmesan 1 teaspoon fresh thyme leaves 1 teaspoon garlic powder 1/2 teaspoon smoked paprika Extra-virgin olive oil, for frying 1 cup fresh basil leaves, torn 1 cup fresh cilantro leaves 1 cup fresh parsley leaves 2 teaspoons lemon juice plus lemon wedges, for serving 1 teaspoon kosher salt 1 teaspoon extra-virgin olive oil Dipping sauces as desired, for serving Instructions: For the chicken: Preheat the oven to 250 degrees F. Fit a sheet pan with a wire rack and set aside. In a small bowl, stir together the mayonnaise and mustard. Sprinkle the chicken with salt and pepper. Using a pastry brush, coat the chicken all over with the mayo mixture. Use a food processor to grind the pork rinds into fine crumbs. Alternatively, you can put the rinds in a resealable plastic bag and crush with a rolling pin. Transfer the crumbs to a medium bowl or wide shallow dish. Add the cheese, thyme, garlic powder, smoked paprika, 1/2 teaspoon salt and pepper to taste. Stir to combine. Pour 1/2-inch oil into a large skillet and heat over medium-high heat until it registers 350 degrees F. Working in batches, transfer the chicken to the pork rind mixture and press the crumbs into the chicken on both sides to ensure that it sticks. Add the chicken to the oil as breaded and fry until golden, about 1 minute per side. Transfer the chicken to the prepared sheet pan as done and season with salt. Keep warm in the oven. Repeat with the remaining cutlets. For the herb salad: In a medium bowl, combine the basil, cilantro and parsley. Add the lemon juice, salt and oil. Toss to combine. Serve the cutlets with the herb salad, lemon wedges and dipping sauces. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 32408,"Baked Lobster Scampi 10 ounces (2 1/2 sticks) unsalted butter, softened 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper 1/4 cup fresh bread crumbs 3 tablespoons finely chopped shallots 2 tablespoons finely chopped garlic 4 tablespoons finely chopped parsley 3 tablespoons finely chopped chives Four 6-ounce lobster tails 1/2 cup dry bread crumbs 2 teaspoons white wine Instructions: In work bowl of food processor, combine butter, salt and cayenne. Process until butter is satiny and doubled in volume, for 3 to 4 minutes. Add fresh bread crumbs, shallots, garlic, chopped parsley and chives. Process to blend and set aside. With a large sharp knife cut the lobster tail half way through the shell and flesh. Crack the tail open to expose the flesh. Carefully pull the flesh out of the shell leaving it attached at the end of the tail. Remove the vein from the center of the flesh. Mound the garlic herb butter down the center of the tail completely covering the flesh with a generous amount of butter. Dust the top of the butter with dry bread crumbs. Cover, and then refrigerate for 1/2 hour to chill the butter. Preheat the oven to 400 degrees. Uncover the lobster tail and place it on a small broiling plate. Place in the oven and bake until golden brown (5 to 6 minutes). Remove the plate from the oven and immediately pour wine around the lobster tails so that it mingles with the pan juices. Pour the pan juices back over the tail. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 32409,"Negroni Jelly Shots 2/3 cup seltzer water 1/3 cup freshly squeezed orange juice, plus 12 orange twists 1 tablespoon granulated sugar One 1/4-ounce package unflavored gelatin (about 2 1/2 teaspoons) 1/3 cup Campari 1/3 cup gin 1/3 cup sweet vermouth Instructions: Combine the seltzer water, orange juice and sugar in a medium microwave-safe bowl. Sprinkle the gelatin on top and leave it to bloom for 5 minutes. Microwave the bloomed gelatin mixture until dissolved, about 30 seconds. Stir in the Campari, gin and sweet vermouth. Divide the mixture among twelve 2-ounce glasses. Refrigerate until set, at least 3 hours.
Before serving, garnish with an orange twist. ","[Prosecco, Moscato, Cava, Sauvignon Blanc]" 32410,"Citrus and Greens Salad with Wonton Croutons 1 navel orange 1 pink grapefruit 1 tablespoon Chinese hot mustard
1 tablespoon unseasoned rice vinegar
1 teaspoon honey
Kosher salt and freshly ground black pepper
3 tablespoons (40 grams) extra-virgin olive oil
5 ounces (140 grams) baby kale
1 small red onion, thinly sliced
1 tablespoon toasted white sesame seeds
Fried Wonton Croutons, recipe follows Neutral oil, for frying 3 ounces (84 grams) soft goat cheese
1/4 cup (7 grams) chopped fresh chives
1 tablespoon (42 grams) honey
Kosher salt and freshly ground black pepper
12 wonton wrappers
Instructions: Grate a teaspoon of zest from the orange and set aside in a small bowl. To make the citrus supremes: Using a paring knife, cut off 1/2-inch from both ends of the orange and grapefruit and stand them upright so they sit flat on the cutting board. Make downward cuts, following the contour of the fruit, to remove the entire pith and peel. Hold the orange in your hand over the bowl with the zest (to catch the juice) and carefully slice between the membranes to remove the segments. Squeeze the orange remnants to release the remaining juice. Place the orange supremes in a separate bowl and set aside. Repeat with the grapefruit, adding the juices to the zest bowl for a total of about 3 tablespoons juice. Set aside the orange and grapefruit supremes. To make the salad dressing: Into the bowl with the reserved citrus juice and zest, add the mustard, vinegar, honey, 1/2 teaspoon salt and several grinds black pepper. Whisk in the olive oil. Place the kale in a large serving bowl. Add the onions and drizzle with the dressing. Toss to coat. Season with salt if needed. Top with the citrus supremes, sesame seeds and Wontons. Drizzle with more dressing, as needed. Serve immediately. Heat about 2 inches neutral oil in a large saucepan to 365 degrees F and fill a small bowl with water. Set a wire rack over a baking sheet and set aside. Combine the goat cheese, chives, honey, a pinch of salt and several grinds of pepper in a small bowl. Mash with a spoon to combine. To form the wontons: Lay out the wonton wrappers and add 1 teaspoon filling to the center of each. To seal, dip your finger in the water and wet the perimeter of the wrapper. With your thumb and forefinger, fold 2 opposite corners of the wrapper in half and then bring them together to meet in the middle. Pinch to seal. Repeat with the remaining 2 opposite corners to create a four-cornered star. Add half of the wontons to the oil and fry, turning occasionally, until crisp and deep golden, 2 to 3 minutes. Drain on the wire rack. Season with salt. Repeat with the second batch of wontons. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 32411,"Ssamjang 1/2 cup doenjang (Korean fermented soybean paste) 1/2 cup sesame oil, plus more if desired 1/4 cup toasted sesame seeds, roughly ground (see Cook's Note) 2 tablespoons finely ground gochugaru (Korean red cl flakes) 1 teaspoon sugar 4 cloves garlic, minced 2 Fresno chiles, finely chopped 2 serrano chiles, finely chopped Instructions: Combine the doenjang, sesame oil, sesame seeds, gochugaru, sugar, garlic and Fresno and serrano chiles in a medium bowl. Add a tablespoon more of sesame oil if desired. Refrigerate in an airtight container for up to 7 days. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 32412,"Spicy Sundaes 1 cup caramel or fudge sauce 2 tablespoons orange liqueur (recommended: Grand Marnier) 1/2 teaspoon ground cinnamon 1/8 teaspoon cayenne pepper 2 pints ice cream, such as vanilla or walnut Whipped cream Dark bitter chocolate bar for shaving Instructions: Heat the dessert sauce in small pot or microwave in small bowl. Stir in orange liqueur, cinnamon, and hot pepper. Fill sundae dishes with 2 scoops of ice cream and top with spicy, warm sauce and whipped cream. Using a vegetable peeler, decorate the sundaes with shavings of dark chocolate. ","[Rioja, Tempranillo, Barolo, Dolcetto]" 32413,"Polenta Pancakes with Warm Berry Sauce 1 1/2 cups coarse-ground cornmeal 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons sugar 2 eggs, beaten 4 cups buttermilk 1/4 cup unsalted butter, melted 1 cup raspberries 1 cup blueberries 1 cup blackberries 1/2 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 tablespoons cornstarch 1/4 cup cold water Instructions: Pancakes: Place dry ingredients in a stainless steel bowl and whisk to combine. Fold in eggs and buttermilk with a spoon or rubber spatula. Stir in melted butter and set aside batter to rest for at least 1 hour. Heat a nonstick griddle over medium heat. Ladle pancake batter onto hot griddle, in batches as necessary, and cook until bubbles form around the edges. Flip pancakes and continue cooking on second side until set and golden brown. Keep warm in a 200 degree F oven until ready to serve. Sauce: In a saucepan, combine berries, sugar, vanilla, cinnamon, and nutmeg and bring to a boil. In a small bowl, combine cornstarch and water, stirring until it dissolves. Add the cornstarch slurry to the sauce to thicken. Stir until smooth and simmer slowly for 2 to 3 minutes. To serve, stack 2 pancakes on a plate and top with 4 tablespoons of sauce. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 32414,"Thomas Jefferson's Favorite Bread Pudding 1 1/2 pounds 3/4-inch cubed stale bread 4 cups scalded milk 1/2 pound butter 1/2 pint brandy 8 eggs 3 cups sugar 3/4 tablespoons nutmeg 2 tablespoons vanilla extract Instructions: Preheat oven to 350 degrees F. Cut up bread while milk and butter are heating in a pot. Combine liquids, eggs, sugar, and spice. Add bread last by submerging it using your hands so that it gets thoroughly soaked. Transfer into a buttered 9 by 13-inch pan, pouring gently so that bread doesn't break up too much. Bake until an inserted skewer or knife comes out clean, about 40 minutes. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 32415,"Tequila Sunrise Sangria 1 orange 1 lime 1 bottle (about 3 cups) pink Prosecco (or cava, or other sparkling wine)* 2 cups lemon lime soda (or ginger ale) 1 cup tequila 1 Bosc pear, cored and cut into 1/2-inch pieces 1/2 pint raspberries Instructions: Slice half the orange into circles then slice in half to form half moons. Squeeze the second half into a large pitcher filled with ice. Do the same with the lime. Add the Prosecco, soda, and tequila to the pitcher and gently combine. Add fruit and serve. ","[Ros, Cava, Sparkling Shiraz]" 32416,"Pisco Sour Sangria 1 bottle fruity dry white wine, such as sauvignon blanc 1 1/2 cups pisco brandy 1 cup orange juice 1/2 cup Lemon-Lime Simple Syrup, recipe follows 1 Gala apple, cored, halved and thinly sliced 1 Granny Smith apple, cored, halved and thinly sliced 1 lemon, thinly sliced 1 lime, thinly sliced 1 orange, halved and thinly sliced Small bunch fresh mint, leaves removed 1 cup sugar 2 thin slices fresh lemon 2 thin slices fresh lime Instructions: Mix together the wine, pisco, orange juice, Lemon-Lime Simple Syrup, apples, lemons, limes, oranges and mint in a pitcher. Cover and refrigerate for at least 4 hours and up to 24 hours.; Combine the sugar and3/4 cup water in a small saucepan, bring to a boil over high heat and cook until the sugar is completely dissolved. Add the lemon and lime slices and let sit at room temperature until cool. Refrigerate for 1 hour. Remove the fruit and store in a covered container in the refrigerator for up to 1 month. ","[Sauvignon Blanc, Moscato, Cava, Prosecco]" 32417,"How to Make Apple Cider in a Crock Pot | Apple Cider 6 large tart apples, such as Granny Smith (about 2 pounds) 6 large sweet apples, such as Gala (about 2 pounds) 12 whole cloves 6 cinnamon sticks
1/2 to 1 cup packed light brown sugar Instructions: Thoroughly wash and dry the apples. Cut each apple into 8 wedges (skins, seeds and stems included) and transfer to a 7-quart slow cooker. Add the cloves, cinnamon sticks and 12 cups water. Cook on high, covered, for 4 hours. Remove the lid and carefully crush the apples with a potato masher. Cover again and cook on high for another 2 hours.
Set a large, fine-mesh strainer over a large stockpot. In batches, ladle the apple mixture into the strainer and use the back of the ladle to press down on the apple pulp to extract the liquid. Discard the pulp. Stir in 1/2 cup of the brown sugar until completely dissolved. Taste and add additional sugar if needed. Serve the apple cider hot or allow it to cool fully, then serve it chilled over ice. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 32418,"No Recipe Recipe: Simple Egg Drop Soup Few cups of low-sodium chicken broth Soy Sauce Asian hot sauce, recommended: Srirachi Fresh ginger Eggs Instructions: Bring chicken broth to a simmer. Add a few splashes of soy sauce and hot sauce, to taste. Grate a little ginger into the broth. Stir to combine. Crack 2 eggs in a measuring cup and lightly beat with a whisk. Turn off the heat. With a ladle, stir the broth in a circular motion to create a \whirlpool. Slowly drizzle in the beaten eggs in a circular motion as well, without whisking or stirring them in. Let the eggs cook for about 1 minute. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32419,"Carrot Cucpakes 1 1/4 cups ground walnuts, lightly toasted (or shredded coconut) 1 pound carrots, peeled 1 cup raisins (or chopped dried cherries) 1/2 cup crushed pineapple, drained of excess juice 4 large eggs 1 1/2 cups sugar 2/3 cup brown sugar 1 cup oil 2 teaspoons vanilla extract Zest of 1 orange 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 12 ounces cream cheese, softened 6 ounces (12 tablespoons) unsalted butter, softened 3 cups confectioners' sugar Pinch salt 1 teaspoon vanilla extract 1 teaspoon lemon zest 1 teaspoon orange zest Instructions: Preheat oven to 350 degrees. Prepare muffin tins with papers. Grate the carrots using the grater attachment on a food processor. Then chop them into smaller pieces with the medal blade attachment in the food processor, so the texture of the cake will be finer.
Before measuring the pineapple, press it through a strainer to get rid of the excess juice.
In a large bowl, whisk together the eggs, sugar, brown sugar, oil, vanilla extract, and orange zest.
In a separate bowl, mix together the flour, baking powder, baking soda, salt, and spices with a whisk. Add the dry ingredients to the egg mixture. Add the finely chopped carrots, pineapple, walnuts, and raisins.
Fill the muffin cups about 2/3 full. Bake for about 25 to 30 minutes or until a tester comes out clean. Allow the cupcakes to cool on a rack. Cream together the cream cheese and butter in a stand mixer, fitted with the paddle attachment, on medium speed. Turn down the speed and add the sugar. Once the sugar is incorporated add the salt, vanilla and zest. Use a pastry bag fitted with a large star tip to decorate the cupcakes with the frosting. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32420,"Glogg 1 1/2 cups water 1/2 cup sugar 4 whole cloves 1 cinnamon stick 3 cardamom seeds, crushed 1 bottle dry red wine 3 ounces Aquavit 1 cup whole blanched almonds, lightly toasted 1 cup raisins Instructions: In a small saucepan combine water, sugar, cloves, cinnamon stick and cardamom seeds. Bring to a boil, cover and let stand until cold, Store in a covered container until you are ready to use. In a nonreactive saucepan pour red wine. Through a sieve strain sugar mixture into wine. Heat to between 150 degrees and 170 degrees, do not boil. Before serving pour 1/2-ounce of Aquavit into each of 6 (8-ounce) glasses. Add 3 almonds and several raisins to glasses. Pour wine mixture over them. Serve. ","[Rioja, Barolo, Syrah, Tempranillo]" 32421,"Extra-Crispy Fried Chicken Two 3- to 3 1/2-pound whole chickens 2 bunches fresh rosemary
2 bunches fresh sage
2 bunches fresh thyme
10 fresh bay leaves
3 cloves plus 1 head garlic 1/4 cup olive oil
3 tablespoons plus 1/3 cup kosher salt
2 tablespoons plus 1/4 cup freshly ground black pepper
4 cups buttermilk
1 tablespoon hot sauce
1 teaspoon sugar
Grapeseed oil, for deep-frying
4 cups all-purpose flour
1 cup rice flour
1/2 cup garlic powder
1/2 cup onion powder
1 tablespoon flaked salt, such as Maldon, to finish
4 lemons, cut into wedges, for serving Instructions: Preheat the oven to 200 degrees F. Roughly chop 1 bunch rosemary, sage and thyme, 5 of the bay leaves and the 3 garlic cloves. Add to a bowl, and mix with the olive oil, 3 tablespoons salt and 2 tablespoons pepper. Rub the birds with the herb mixture so it sticks to the skin. Transfer the chickens to a roasting pan. Roast for 2 1/2 hours, or until the temperature between the breast and thigh near the bone registers 150 degrees F. At this stage the chickens are 75-percent cooked. Set aside to cool. When cool enough to handle, break down the birds into 10 pieces each, with the breasts boneless and halved. You will end up with a wing, leg, thigh and 2 pieces breast meat per half chicken. In a large bowl, combine the buttermilk, hot sauce and sugar. Submerge the chicken pieces in the buttermilk and let sit for 30 minutes. Fill a large, heavy pot with grapeseed oil to a depth of 3 inches. Turn the heat on, and add the remaining bunches rosemary, sage and thyme, the remaining 5 bay leaves and the head of garlic, broken into cloves. Heat the oil to 375 degrees F on a deep-fry thermometer. The herbs and garlic will crisp up and perfume the oil as it comes to temperature. Once they are crispy, remove them to a paper-towel-lined plate and set aside--they will serve as a garnish for the finished dish. In a large bowl, combine the all-purpose flour, rice flour, garlic powder, onion powder, 1/3 cup salt and 1/4 cup black pepper; mix thoroughly. Remove the chicken from the buttermilk (do not dry) and coat well in the flour mixture. Without over-crowding the pot, fry the breaded chicken until all the pieces are golden brown and cooked through, 6 to 8 minutes. Remove to a clean kitchen cloth and season with flaked salt and freshly ground pepper. Line a serving platter with a paper bag, brown parchment paper or a clean napkin. Pile the chicken onto the platter. Serve with the fried herbs and garlic and the lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 32422,"Cape Cod Pot Pie 1 sheet frozen puff pastry (half a 17-ounce package), thawed 3 tablespoons extra-virgin olive oil 1 large leek (white and light green parts only), halved lengthwise and thinly sliced 2 tablespoons all-purpose flour 1 cup milk Kosher salt and freshly ground pepper 1/4 cup soft garlic-herb cheese (such as Boursin) 2 1/2 teaspoons Dijon mustard 1/2 teaspoon grated lemon zest, plus 2 teaspoons lemon juice 1 1/4 pounds cod fillet, cut into 1-inch chunks 1/4 cup chopped fresh tarragon 1/4 cup chopped fresh parsley 1/4 cup chopped fresh chives 1 large head Boston or Bibb lettuce, leaves separated Instructions: Preheat the oven to 425 degrees F. Roll out the puff pastry into an 11-inch square. Cut out four 5-inch rounds using a 5-inch bowl or ramekin as a guide. Place the pastry rounds on an unlined baking sheet and bake until puffed and golden brown, 15 to 20 minutes; set aside. Meanwhile, heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the leek and cook, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, 1 minute. Whisk in the milk, 3/4 cup water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer until thickened, about 3 minutes. Whisk in the garlic-herb cheese, 2 teaspoons mustard, the lemon zest and 1 teaspoon lemon juice. Season the cod with salt and stir into the skillet. Simmer gently until cooked through, 6 to 8 minutes. Stir in half the herbs. Whisk the remaining 1 teaspoon lemon juice, 1/2 teaspoon mustard and 1 tablespoon olive oil in a large bowl. Add the lettuce and remaining herbs; toss. Season with salt and pepper. Divide the cod mixture among shallow bowls; top each with a round of puff pastry. Serve with the salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 32423,"Soft Parmesan Polenta 2 cups milk 1 bay leaf
Kosher salt
1 cup quick-cooking polenta
1/2 cup grated Parmesan 1/4 cup mascarpone Instructions: In a medium-size saucepan, bring the milk, 2 cups water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta until it begins to pull away from the pan, adding water to loosen it up if it becomes too thick. When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmesan and mascarpone. ","[Chardonnay, Barolo, Chianti, Tempranillo]" 32424,"Rigatoni with Spicy Chicken Sausage, Asparagus, Eggplant, and Roasted Peppers 2 red bell peppers 1 bunch asparagus, woody ends trimmed and cut into 1-inch pieces
1/2 cup extra-virgin olive oil
1 pound spicy Italian chicken sausage, casings removed
8 ounces dried rigatoni
1 baby eggplant (about 6 ounces) stemmed and cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3 garlic cloves, chopped
1 tablespoon red wine vinegar
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
Instructions: Position a rack in the oven 6 inches below the broiler and preheat the broiler. Put the peppers on a baking sheet and put it under the broiler. Roast, turning the peppers with tongs a quarter turn every couple of minutes, until charred on all sides, 8 to 10 minutes total. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let the peppers steam for 10 minutes to loosen the skins. Using a paper towel, rub the charred skins off the peppers. Carefully remove the cores, stems, and seeds, and slice the pieces lengthwise into thin strips. Reserve any liquid the peppers release. Bring a medium pot of water to a boil and salt it generously. Add the asparagus and cook for 1 minute; drain and rinse under cold water. Transfer to a paper towel-lined plate to drain. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Transfer the sausage to a plate with a slotted spoon. Meanwhile, bring a large pot of water to a boil and salt it generously. Cook the pasta until al dente according to the package instructions. Drain and return the pasta to the warm pot. Add 3 tablespoons olive oil to the skillet, add the eggplant, season with salt and pepper, and cook until brown and just tender, 5 to 6 minutes. Add 1 tablespoon of olive oil and the garlic to the skillet and cook, stirring, for 1 minute. Add the roasted peppers with any reserved liquid, asparagus, sausage, and vinegar and cook, stirring, for 2 minutes more. Transfer the sausage mixture to the warm rigatoni and add the Parmesan, parsley, and remaining 2 tablespoons of olive oil and stir to combine. Taste the pasta and season with salt and pepper, if needed. Transfer to a large bowl and serve immediately. ","[Barolo, Chianti, Tempranillo, Garnacha]

" 32425,"Creamy Shrimp and Gnocchi 2 tablespoons olive oil Kosher salt
1 pound frozen peeled and deveined jumbo shrimp (16/20)
2 tablespoons lemon pepper seasoning
1/2 cup white wine
2/3 cup heavy cream
1/2 cup mascarpone cheese
1/4 cup prepared pesto
2 lemons, both zested and 1 sliced, for garnish Freshly ground black pepper
One 17.5-ounce package gnocchi
2 cups frozen peas
6 to 8 fresh basil leaves
Instructions: Place a large skillet with a lid over medium-high heat and add the olive oil. Bring a large pot of salted water to the boil. Lightly rinse the shrimp to help separate them and remove any large pieces of ice. Shake off any excess water, then toss the shrimp with the lemon pepper seasoning. Add the shrimp to the hot oil, using tongs to move into a single layer. Cover and let cook until the shrimp start to defrost and turn pink, about 2 minutes. Uncover, flip the shrimp and cook for an additional 2 to 3 minutes, flipping for the final minute. Check that the shrimp are pink all over, then remove to a plate. Deglaze the skillet with the wine, scraping the bottom. Add the cream, mascarpone, pesto, lemon zest and good pinch of salt and pepper. Stir to combine and bring to a simmer. Continue simmering for 1 to 2 minutes and allow the sauce to thicken slightly. Add the gnocchi to the boiling water and cook for 3 to 4 minutes. When the gnocchi are ready, they will begin to float. Drain the gnocchi and add to the sauce along with the frozen peas and the shrimp with any juices. Stir and heat through until the sauce has thickened a little more and everything is combined, about 2 minutes. Taste and adjust the seasoning as needed. Garnish with the basil and lemon slices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 32426,"Cal-Italia Pizza 1 (9-ounce) pizza dough ball Flour, for pizza peel 7 ounces whole milk California mozzarella, grated 2 ounces Italian Gorgonzola, pinched dime sized 2 ounces Italian Asiago, shaved 10 to 12 teaspoons sweet fig preserve (recommended: Dalmatia brand) 1 ounce true Parmigiano-Reggiano, grated 1 piece thickly sliced prosciutto di Parma, cut into strips Aged balsamic vinegar from Modena (preferably aged over 5 years) Instructions: After the dough has risen for at least 48 hours, hand stretch the dough into a 12-inch circle, being sure to leave a little bit of gas in the dough as you shape it. Place dough onto a floured pizza peel. Preheat an oven with a pizza stone to 550 degrees F, if possible. If your oven does not go up to 550 degrees F, preheat it to the highest temperature possible. Add the mozzarella, Gorgonzola, and Asiago on top of the dough, leaving a 1/2-inch border at the edge. Slide it onto the preheated stone and bake for 8 to 10 minutes or until golden brown. Remove from heat and add the sweet fig preserve in dollops, followed by the shaved Parmesan and prosciutto. Lightly shower the pizza with the aged balsamic vinegar and cut into 8 slices.
","[Barolo, Barbaresco, Chianti, Valpolicella]" 32427,"Stuffed Flounder 6 flounder fillets, 9 ounces each Salt White pepper 24 ounces Lynnhaven Crab Stuffing, recipe follows 1 cup toasted bread crumbs Paprika 1/4 cup melted butter 2 tablespoons to 1/4 cup water Parsley leaves, for garnish Lemon wedges, for garnish 14 ounces blue crab backfin crabmeat 1 5/8 ounces blue crab claw meat 1 egg, beaten 1 1/4 ounces high quality mayonnaise, by volume 3/8-ounce apple cider vinegar 1 1/4 teaspoons sugar 3/8 teaspoon Old Bay seasoning 1/8 teaspoon salt Pinch white pepper 1 1/4 teaspoons all-purpose flour 1 1/4 teaspoons cornstarch 1/8 teaspoon cayenne pepper 1 1/4 teaspoons dry mustard 1 1/4 teaspoons dry parsley flakes 1 cup Japanese bread crumbs (panko) Instructions: Preheat the oven to 450 degrees F. Split each fillet in 1/2 to make a top and bottom portion of the fish. Lightly season the bottom portions with salt and pepper. Place 4 ounces crab stuffing on bottom portion. Place the top portion of fish on top of crab stuffing. Place in a baking dish. Sprinkle lightly with salt, pepper, bread crumbs, and paprika. Top with melted butter so as to moisten all of the crumbs. Place a little water in the baking dish. Bake for 15 to 20 minutes or until done. Garnish with parsley and lemon wedges. Being careful to not break apart lumps, pick the crabmeat free of shells. Refrigerate in mixing bowl. Whisk together the egg, mayonnaise, apple cider vinegar, and sugar, and set aside or refrigerate if not used immediately.
Thoroughly combine the dry ingredients. Mix dry ingredients into the crab meat, trying not to break up or mash the lumps of crab. Gently work the wet ingredients into the mix. Chill immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 32428,"Orange, Ricotta and Quinoa Pie Butter, for greasing the pie dish 1/2 cup fresh orange juice 3/4 cup quinoa 1 unroll-and-bake 9-inch pie crust 3/4 cup powdered sugar 2 teaspoons pure vanilla extract 3 large eggs, at room temperature One 15-ounce container whole milk ricotta, at room temperature Zest of two 8-ounce oranges Instructions: Preheat the oven to 375 degrees F. Butter a 9-inch pie dish. In a medium saucepan, bring the orange juice and 1/2 cup water to a simmer over medium-high heat. Mix in the quinoa. Reduce the heat to medium-low. Cover and simmer until the liquid is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and allow the quinoa to stand, covered, for 10 minutes. Cool and fluff with a fork. Unroll the crust and place it in the prepared pie dish. Trim off any excess dough. In a food processor, blend the powdered sugar, vanilla, eggs, ricotta and orange zest until smooth. Add the cooked quinoa and pulse once to incorporate. Pour the filling into the prepared pie dish and bake until the outside of the filling is set but still a little loose in the center, 30 to 40 minutes. (If the crust begins to darken too much after 20 minutes of baking, cover the edge of the crust with a strip of aluminum foil.) Cool to room temperature, at least 1 hour. (The filling will set as it cools and may crack in places.) Cut into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 32429,"Roasted Mary with Hot Pickled Green Beans 6 pounds tomatoes, heirloom preferred 2 cloves garlic, peeled 1/4 cup onion 1 jalapeno, seeded 1 tablespoon olive oil 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 3 tablespoons extra-hot horseradish 4 teaspoons celery salt 2 teaspoons dry mustard 1 teaspoon white pepper 2 teaspoons Worcestershire sauce 4 teaspoons pickled vegetable juice Hot Pickled Green Beans, for garnish, recipe follows Ice, for serving 12 ounces vodka (2 ounces per cocktail) 1 1/2 cups water 2 teaspoons sea salt, divided 1 tablespoon agave syrup 2 cups cider vinegar 1 tablespoon fresh lime juice, plus 1 lime, very thinly sliced 2 teaspoons whole black peppercorns 1 red cl, sliced in 8 long strips *see Cook's Note 6 cloves garlic, peeled, plus 2 tablespoons minced 1 1/2 pounds string beans, trimmed Instructions: Preheat the oven to 350 degrees F. Wash and dry the tomatoes and remove the stems. Put the tomatoes, garlic, onions and jalapeno in a large glass baking dish (9 by 13-inch). Drizzle the vegetables with olive oil and sprinkle with salt and pepper. Bake until just starting to brown, about 45 to 60 minutes. Remove from the oven, let cool and put through a food mill to remove the seeds and skin. Add the mixture to a medium bowl and puree with stick blender. Pour into a large glass container and refrigerate. When cool, add the seasonings and the pickled vegetable juice and stir well. For service, add a few pickled green beans to each glass, fill with ice, and add 2 ounces vodka. Pour in the prepared tomato juice, stir and serve immediately. *Cook's Note: Seeds-in for hot, seeds-out for medium-hot. If you cannot find a red cl, substitute 2 jalapenos. A red cl is a ripened jalapeno. In a small saucepan, over high heat, bring the water to a boil, then turn off the heat and add 1 teaspoon salt and the agave, stirring until dissolved. Remove from heat and let cool. In a glass bowl, add the vinegar, lime juice, lime slices, peppercorns, cl peppers, and whole and minced garlic. Stir in the cooled salt-agave water mixture. Wash and trim the green beans. Bring a large pot of water to a boil over medium heat. Stir in the remaining 1 teaspoon of salt, then add the beans. Cook until the beans begin to turn bright green and are just tender, about 3 to 4 minutes. Remove from heat and drain. Rinse immediately with cold water and put them in an ice bath for 10 minutes. Drain well. If you are canning, prepare the jar(s) according to processing directions, add the beans and then cover with the vinegar cl pepper mixture. Process in a canning pot for 3 minutes, remove and cool. You can also put them in sterilized jars and refrigerate instead of doing the canning process. Just keep under refrigeration and eat within 1 month. Whichever method suits you best, allow these to marinate for 48 hours before eating. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 32430,"Mussels in Wine 1 medium onion, chopped 2 tablespoons butter 2 teaspoons ground fennel seed 1 teaspoon red pepper flakes 3 cloves garlic, pressed Zest of half orange 3/4 cup white wine 1 1/2 cups chicken stock 2 pounds fresh mussels, scrubbed and debearded 1/2 cup heavy cream French bread, for dipping Instructions: In a large saucepan or Dutch oven over medium heat, cook the onions in the butter until soft, about 5 minutes. Add the fennel seed, red pepper flakes, garlic and orange zest and cook until fragrant, stirring, another 1 to 2 minutes. Turn the heat up to high and deglaze the pan with the wine, allowing it to bubble for a minute. Lower the heat to medium, add the stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream, stir until incorporated and remove from the heat. Serve immediately with sliced French bread for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32431,"'Bella Asada Fajitas 1 teaspoon olive oil 2 large portabella mushroom caps, sliced 3/4 cup sliced bell peppers 3/4 cup sliced onion 1/4 teaspoon garlic powder 1/4 teaspoon salt, divided 1/8 teaspoon chili powder 1/8 teaspoon ground cumin Dash black pepper 1/2 cup chopped tomatoes 1/4 cup roughly mashed avocado 2 tablespoons chopped fresh cilantro 1/2 tablespoon lime juice 6 (6-inch) corn tortillas Fat-free sour cream or plain fat-free Greek yogurt, for optional topping Instructions: Drizzle a large skillet with oil and bring it to medium-high heat on the stove. Add sliced mushrooms, bell peppers, and onion, and sprinkle with garlic powder, 1/8 teaspoon of salt, chili powder, cumin, and black pepper. Stirring occasionally, cook until veggies are tender, about 6 minutes. Set aside. In a small bowl, combine tomatoes, avocado, cilantro, lime juice, and remaining 1/8 teaspoon of salt. If you like, season with additional chili powder, to taste. Mix well and set aside. Place tortillas on a microwave-safe plate, and microwave for 25 seconds, or until slightly warm. Top each tortilla with about 1/2 cup of fajita veggies and a spoonful of the tomato-avocado mixture. If you like, add a spoonful of sour cream or yogurt as well. Fold and chew! ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 32432,"Grilled Chicken Breasts with Fire Roasted Tomato Sauce Roasted Zucchini with Oregano and Lemon Cooking spray 8 boneless, skinless chicken breast halves Salt Freshly ground black pepper 12 Roma (plum) tomatoes, halved 4 medium zucchini, halved lengthwise 1 lemon, juice and zest 1 teaspoon dried oregano 2 tablespoons balsamic vinegar 2 teaspoons hot sauce 1 teaspoon chili powder Instructions: Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray. Season chicken with salt and pepper and place on prepared baking sheet. Arrange tomatoes on second baking sheet. Arrange zucchini next to tomatoes, flesh side up. Season tomatoes and zucchini with salt and pepper. Season zucchini with lemon juice, lemon zest and oregano. Place everything in the oven and roast 30 minutes. In a blender, combine 6 roasted tomatoes, balsamic vinegar, hot sauce, and chili powder. Process until smooth. Serve 4 chicken breast halves with this meal, smothered in roasted tomato sauce. Serve half of the zucchini and reserve the extra chicken, tomatoes and zucchini for other meals. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 32433,"Roasted Pork-etta On Ciabatta with Gre-mayo-lata Aioli and Pequillo Peppers 1/2 cup anchovies 1/4 cup extra-virgin olive oil
2 tablespoons fresh oregano leaves
2 tablespoons fresh parsley leaves
2 tablespoons fresh sage leaves
2 tablespoons fresh thyme leaves
1 lemon, juiced
Kosher salt and pepper
One 5- to 6-pound pork shoulder, fat cap on, bone in 8 cloves garlic
Kosher salt and pepper
1 cup mayonnaise 1/2 cup kalamata olives, chopped
2 tablespoons chopped fresh parsley
1 tablespoon capers
1 lemon, zested
1/2 lemon, juiced
Kosher salt and pepper
4 rosemary ciabatta rolls, sliced and broiled with rendered pork fat 1 cup jarred pequillo peppers
Instructions: For the rub: Put the anchovies, oil, oregano, parsley, sage, thyme, lemon juice and some salt and pepper in a food processor, and buzz until combined into a puree. For the pork: Preheat the oven to 275 degrees F. Use your paring knife, and make cross-hatch slits straight down into the pork shoulder fat cap. Rub the anchovy herb rub over the pork shoulder getting it in each slit. Place the garlic cloves into the slits. Sprinkle with salt and pepper. Place in the oven until fully cooked and tender, 5 hours. Remove from the oven and let it rest for 10 minutes, and then thinly slice. Save some pork fat from the rendering process to toast your bread. For the aioli: Combine the mayonnaise, olives, parsley, capers, lemon zest, lemon juice and some salt and pepper in a bowl, and mix well. For the sandwich build: On the toasted ciabatta, spread some aioli and place the thinly sliced pork shoulder on top. Garnish with pequillo peppers, then eat that bad boy like he's going out-a-style! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 32434,"Pan Seared Cat Fish with Red Roasted Red Pepper Lime Sauce and Toasted Sunflower Seeds 1 tablespoon olive oil 2 1/2 pounds catfish fillets, or any white-fleshed fish fillets, about 5 ounces each Salt and freshly ground black pepper 1 1/2 cups chopped roasted red peppers 2 cloves garlic, minced 1 tablespoon fresh lime juice 1 teaspoon minced fresh ginger 1 teaspoon ground cumin 2 tablespoons chopped fresh cilantro leaves 1/4 cup sunflower seeds, toasted Instructions: Heat oil in a large skillet over medium-high heat. Season both sides of fish with salt and freshly ground black pepper. Add fish fillets to skillet and cook 2 minutes per side flipping with a spatula or tongs, until golden brown and fork-tender. Remove from pan. In a blender, combine roasted red peppers, garlic, lime juice, ginger, and cumin and puree until smooth. Transfer mixture to a small saucepan and bring to a simmer, about 5 minutes. Remove from heat and stir in cilantro. Serve half of the fish with all of the sauce spooned over top. Sprinkle the top with toasted sunflower seeds. Reserve remaining fish for heros, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 32435,"Sicilian Potato-and-Egg Cake 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces 5 tablespoons unsalted butter, at room temperature, plus more for the pan 3 tablespoons breadcrumbs 1 cup grated parmesan or pecorino romano cheese (2 ounces) Kosher salt and freshly ground pepper 4 large eggs, lightly beaten 4 ounces thinly sliced provolone cheese 1/2 cup chopped jarred roasted red peppers, drained and patted dry 3 tablespoons chopped fresh parsley 1 5-ounce package mixed greens (about 8 cups) 2 tablespoons extra-virgin olive oil Juice of 1/2 lemon Instructions: Set a rimmed baking sheet on the top oven rack; preheat to 475 degrees F. Put the potatoes and 1 tablespoon water in a large microwave-safe bowl; cover with plastic wrap and pierce a few times with a knife to vent. Microwave until very tender, 10 to 13 minutes. Meanwhile, generously butter an 8-inch-round cake pan; sprinkle in 2 tablespoons breadcrumbs and shake to coat, then tap out the excess. Add 4 tablespoons butter and the parmesan to the potatoes; season with salt and pepper and mash. Gradually mash in the beaten eggs. Spread half of the mixture in the prepared pan; top with the provolone, peppers and parsley, leaving a 1-inch border. Top with the remaining potato mixture and smooth evenly. Sprinkle with the remaining 1 tablespoon breadcrumbs. Dot with the remaining 1 tablespoon butter. Set the pan on the hot baking sheet and bake until puffed and golden, about 15 minutes. Run a knife around the edge to loosen, then unmold. Let rest 5 minutes before slicing. Meanwhile, toss the salad greens, olive oil and lemon juice in a bowl; season with salt and pepper. Serve with the potato cake. ","[Chardonnay, Vermentino, Gavi, Barbera]" 32436,"Stuffed Red Snapper 1 Red Snapper about 4 to 5 pounds Salt Pepper Olive oil and butter 2 onions (large) Liver of fish or chicken liver 1/3 cup pine nuts 1cup rice Water or fish stock 4 medium potatoes, sliced thick Parsley Instructions: Preheat oven to 330 degrees. Gut the fish and wash it, making an incision in the belly through to the bone. Put it in a pan and add salt, pepper, and brush some olive oil, and a little butter. Saute the chopped onions and the liver until it is golden in color. Add the pine nuts and rice. Add some water or fish stock. Cook rice about seventy percent. Stuff the fish from the head to the belly. Fill the whole cavity. Sew the cavity shut to prevent the stuffing from leaking out. Add some thick sliced potatoes to the bottom of the pan. Add some salt and pepper to the potatoes. Sprinkle the fish and the potatoes with the finely chopped parsley and place in the oven. Bake for 40 minutes at 350 degrees. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32437,"Nutella-Stuffed Cookies 2 1/4 cups all-purpose flour (see Cook's Note) 1 teaspoon fine salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 1/2 cups packed dark brown sugar 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 2 large eggs 1 teaspoon pure vanilla extract 3/4 cup chocolate-hazelnut spread, such as Nutella ?, chilled Instructions: Whisk together the flour, salt, baking powder and baking soda in a large bowl. Beat together the brown sugar and butter in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at time, beating after each addition to incorporate. Beat in the vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated.
Divide the dough into 18 equal mounds, each about 2 tablespoons, and flatten slightly with wet hands. Put 2 teaspoons of the chilled chocolate-hazelnut spread in the center of each piece of dough, then press and pinch the cookie dough around the spread to form round and sealed balls. Chill for 30 minutes.
Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment. Put 6 chilled dough balls onto each prepared baking sheet, spacing them about 2 inches apart. Bake, rotating the baking sheets halfway through, until the cookies are golden around the edges, about 20 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack or plate and serve warm if you'd like. When the baking sheets have cooled completely, bake the remaining 6 dough balls on one of the sheets, then let cool slightly.
Store the cookies in a tightly sealed container at room temperature for up to 5 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32438,"Holiday Pie-Spiced Hazelnuts 6 tablespoons sugar 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon grated nutmeg Kosher salt Vegetable oil, for oiling the baking sheet 1 large egg white 4 cups unsalted raw hazelnuts Instructions: Mix together the sugar, cinnamon, allspice, ginger, cloves, nutmeg and 1 1/2 teaspoons salt in a small bowl and set aside. Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet. Put the egg white in a large bowl and whisk until frothy. Add the hazelnuts and toss to coat in the egg white. Add the spice blend and toss to coat again. Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then transfer to a large bowl. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32439,"Mini Challenge: Bruschetta with Poached Egg, Truffle Oil, and Arugula 1 baguette, cut diagonally into 4 slices (1/3-inch thick) Olive oil, for drizzling, plus 1 tablespoon Salt 2 teaspoons vinegar, your choice 1 clove garlic, chopped 2 cups baby arugula 4 eggs 2 tablespoons Gremolata, recipe follows Truffle oil 3 tablespoons grated Parmesan 3 cloves garlic 1/2 cup flat-leaf parsley, stems removed 1 lemon, zested Instructions: Preheat a grill or grill pan over medium heat. Drizzle olive oil over one side of each bread slice. Grill the bread slices on both sides until well marked. Set each bread slice on a plate. Fill a medium size saute pan with cold water. Add 1 tablespoon salt and the vinegar and bring to a boil; lower the heat to a simmer. Meanwhile, in another medium saute pan over medium-high heat, add 1 tablespoon olive oil. Stir in the garlic and cook until just fragrant. Add the arugula and toss to wilt. Remove from heat. Place some arugula over each slice of bread. Crack 1 egg into a small bowl; then slowly slip it into the simmering water. Repeat with the rest of the eggs. Poach the eggs for about 3 minutes, until the whites have coagulated. One by one, remove the eggs from the water with a slotted spoon, resting the spoon on top of a towel to dry off the excess water. Place 1 egg on top of each bread slice. Spoon some of the gremolata on top of each egg and drizzle with some truffle oil. Sprinkle Parmesan evenly over each egg and serve immediately. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. Chop the garlic and parsley and place in a small bowl. Add the zest and stir to combine. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 32440,"Fried Oysters 1 cup buttermilk 1 tablespoon Essence, plus 1 tablespoon 16 freshly shucked oysters, about 1 pint, drained 1/2 cup masa harina 1/2 cup all-purpose flour 4 cups vegetable oil, for frying 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 bowl, combine the buttermilk with 1 tablespoon of the Essence. Add the oysters and marinate for 20 minutes. Combine the masa harina and flour with the remaining Essence in a shallow dish. In a deep-fryer or a medium, heavy pot with high sides, heat the oil to 360 degrees F. Dredge the oysters in the flour mixture and shake the pieces in a strainer to remove any excess. Carefully add to the hot oil in batches, and cook, turning occasionally, until golden on all sides, 2 to 3 minutes. Remove the oysters with a slotted spoon, drain on paper towels, and serve immediately. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM (Grenache, Syrah, Mourvdre)]" 32441,"Good-Fortune Cookies 2 egg whites 1/3 cup sugar 4 tablespoons melted butter, cooled 1/2 cup flour 1/4 teaspoon salt 1/2 teaspoons almond extract 1/2 teaspoon lemon extract 2 1/2 by 1/2-inch fortune strips Instructions: Preheat oven to 350 degrees F. Grease a cookie sheet thoroughly. Whip the egg whites on low speed until light and foamy. Blend in the sugar and continue to beat until soft peaks form. Pour in the melted butter, flour, salt, and extracts; mix until well combined. Drop a tablespoon of the batter onto the prepared cookie sheet. Using the back of a spoon, spread the batter evenly into very thin 3-inch rounds. Alternatively, use the lid of a jar with a 3-inch circle punched out as a template, pour the batter in the ring, and remove. Because you must work quickly to shape these cookies, bake just 3 at a time. Bake for about 5 to 8 minutes or until the edges are a light golden color. Remove the cookies with a spatula and place on a work surface. Lay a fortune in the lower middle of the cookie, and gingerly (they will be hot) fold in half to make a semi-circle. Bend the edges up toward each other to make a crescent. Drag the crease across the rim of a small measuring cup, with the ends facing down. Cool in mini muffin tins to hold shape until crisp. Repeat with remaining batter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32442,"Cool Cucumber Soup Two 14 to 16 ounce English (seedless) cucumbers 1/2 clove garlic, minced 1 1/2 teaspoons kosher salt plus more to taste 1 small scallion, trimmed and chopped
2 cups buttermilk or 1 cup milk plus 1 cup sour cream 1 teaspoon minced fresh mint 1 teaspoon minced fresh dill 1 teaspoon minced flat-leaf parsley Large pinch cayenne pepper plus more to taste Freshly ground black pepper to taste Freshly squeezed lemon juice, to taste (optional) Instructions: Peel the cucumbers, trim the ends, cut in half lengthwise and scrape out the watery area where seeds would be. Coarsely chop. Crush the garlic and 1/4 teaspoon of the salt to a paste with the side of a chef's knife. Combine the cucumber, garlic, remaining salt, and the buttermilk in a blender and process until completely smooth. Add half of each of the herbs and the cayenne and pulse several times to combine. Transfer soup to a bowl, cover, and refrigerate for 1 hour or until thoroughly chilled. Before serving, season with salt, pepper, and lemon if desired. Divide among 4 soup bowls and sprinkle with the remaining herbs. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 32443,"Hangover Soup 4 strips bacon, chopped 1 cup finely chopped pork loin 1 small onion, finely chopped 1 1/2 cups crushed tomatoes 1/2 cup finely chopped mushrooms 2 tablespoons shredded celery root 4 stalks celery, chopped 2 medium carrots, peeled and chopped Salt and black pepper 3 cups cubed potatoes 1/2 cup chopped Polish sausage 2 tablespoons finely chopped leek 1 teaspoon allspice 1 teaspoon bay leaves 1 teaspoon Hungarian paprika 1 cup diced pickles 3 cloves garlic, finely chopped 1 tablespoon Eastern European seasoning, such as Vegeta, optional 3 tablespoons chopped fresh dill 1 cup heavy cream Instructions: Fill a soup pot with 8 cups water and set on medium-high heat. In a pan, fry the chopped bacon. When it is done, take out and put into the water in the soup pot. In the drippings of the bacon, fry the pork loin and then the onions. When brown, put them into the soup pot and bring to a boil. Add the crushed tomatoes, mushrooms, celery root, celery, carrots and some salt and cook for 15 minutes. Next, add the potatoes, sausage, leeks, allspice, bay leaves and Hungarian paprika and cook for another 15 minutes. Add the pickles, garlic and seasoning if using, and let boil for 10 minutes. Add the dill and heavy cream and season with salt and pepper. Guten Appetit! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 32444,"Easy Chicken Cordon Bleu 3 tablespoons whole-grain mustard 2 tablespoons mascarpone cheese
2 tablespoons olive oil
Four 5-ounce boneless, skinless chicken breasts
Kosher salt
4 large thin slices Emmentaler or Swiss cheese (approximately 4 ounces) 8 thin slices Black Forest ham (approximately 4 ounces) Instructions: In a small bowl, mix together the mustard and mascarpone. Set aside. Preheat the broiler to high. Heat a large ovenproof skillet over medium-high heat. Add the oil and continue to heat for an additional 1 minute. Sprinkle the chicken breasts evenly with 1 teaspoon salt. Place the chicken in the skillet and cook on the first side until golden brown, about 4 minutes. Flip the chicken and continue to cook until just cooked through, about 2 minutes more. Remove from the heat. Lay 1/2 slice of cheese on each chicken breast. Lay 2 slices of ham on top of the cheese on each breast. Divide the mustard sauce evenly over the ham and top with the remaining cheese slices. Broil until the cheese is melted, golden brown and bubbly, about 2 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32445,"Zucchini Ribbon Salad 2 pounds zucchini, trimmed 1 teaspoon kosher salt 3 tablespoons extra-virgin olive oil 2 tablespoons freshly squeezed lemon juice 2 teaspoons whole-grain mustard 1/2 teaspoon freshly ground black pepper 1/2 small red onion, thinly sliced 1 cup frisee torn into pieces 1/3 cup thinly sliced radishes 1/3 cup chopped, toasted almonds 1/3 cup chiffonade fresh basil leaves 1-ounce Manchego cheese, shaved Instructions: Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid. Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve. Can be stored, covered, in refrigerator for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 32446,"PB and J Crepes 4 eggs, at room temperature 1 cup whole milk, at room temperature 1/2 cup flour 1 tablespoon sugar 1/8 teaspoon fine sea salt 3 tablespoons unsalted butter, cut into 12 cubes 1/3 cup creamy peanut butter, at room temperature 1/2 cup strawberry or raspberry jam 1/2 cup (2 ounces) fresh blueberries Powdered sugar, for dusting Instructions: In a blender, combine the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 10-inch nonstick crepe pan or skillet over medium low-heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set and slightly browned, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining butter and batter. Add 1 tablespoon of peanut butter to each crepe and, using the back of a spoon, spread evenly over the crepes leaving a 1/2-inch border. Spread 1 to 2 teaspoons of jam over the peanut butter. Line 5 to 6 blueberries along the center of each crepe. Fold the crepe in half over the blueberries. Fold the 2 ends inward and continue to roll into a tube shape. Repeat with remaining ingredients. Cut each crepe in half horizontally and arrange on a platter. Dust with powdered sugar and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32447,"Gingerbread Cupcakes with Orange Icing 1/4 cup dark rum or water 1/2 cup golden raisins 1/4 pound (1 stick) unsalted butter 1 cup unsulfured molasses 1 cup (8 ounces) sour cream 1 1/2 teaspoons grated orange zest 2 1/3 cups all-purpose flour 3/4 teaspoon baking soda 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon kosher salt 1/3 cup minced dried crystallized ginger (not in syrup) 8 ounces cream cheese, at room temperature 1/4 pound (1 stick) unsalted butter, at room temperature 1/2 teaspoon orange zest 1/2 teaspoon pure vanilla extract 1/2 pound confectioners' sugar, sieved 6 pieces dried crystallized ginger (not in syrup), sliced in half Instructions: Preheat the oven to 350 degrees F. Line a muffin pan with paper liners. Place the rum and raisins in a small pan, cover, and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest. Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl. Mix with your hand until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and the crystallized ginger to the mixture with a spatula. Divide the batter among the muffin pan (1 rounded standard ice cream scoop per cup is the right amount). Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan. For the frosting, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth. When the cupcakes are cool, frost them generously and garnish with a slice of crystallized ginger. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 32448,"Poulet Saute Chasseur 2 (11/2 pound) chickens, quartered 1 1/2 ounces clarified butter for browning Salt and pepper to taste 10 1/2 cups brown veal stock or brown chicken stock, enriched with browned trimmings 3 ounces carrots, medium chop 3 ounces onions, medium chop 2 tablespoons tomato paste 1 Bouquet Garni (thyme, parsley stems, peppercorns, bay leaf, all wrapped in cheesecloth) 9 ounces sliced mushrooms 1 shallot, small dice 2 ounces cognac 2 ounces white wine 20 ounces enriched stock 1 tablespoon tomato concasse 3 ounces unsalted butter Salt and pepper to taste 1 tablespoon finely chopped tarragon 1 tablespoon finely chopped chervil Instructions: Preheat the oven to 375 degrees. Quarter the chickens. Be careful to leave the breasts covered with skin. Be sure the oyster is left attached to the leg. Remove the thighbone and carefully cut off the drumsticks. Reserve until needed. In a large heavy bottomed stock pot, brown the bones and trimmings from the chickens with the chopped carrots and onions. Pour off the excess fat and moisten with the chicken or veal stock. Add the tomato paste and the bouquet garni. This produces an enriched stock for the sauce. Cook at a low simmer for 40 to 45 minutes, then strain and skim off any excess fat. Next gather all ingredients for the sauce, and measure out the wine and cognac. To assemble the dish, season the chicken with salt and pepper. In a large saute pan heat clarified butter and brown the chicken skin side down. When the chicken is browned, remove it from the pan and into a 375 degree oven. Remove excess fat from the pan, return the pan to the heat and saute the mushroom slices. After 2 minutes add the chopped shallots and saute for a couple of minutes longer. Remove the pan from the heat and add the Cognac. Return the pan to the heat and ignite the Cognac. When the flames have died down add the white wine. Reduce by half. Strain the reinforced stock and skim off any fat that has floated to the top. Add the stock to the mushroom mixture and continue reducing. Add the tomato concasse. When the sauce begins to thicken and coats the back of a spoon, swirl in the butter. Once the butter is incorporated and the chopped chervil and tarragon to taste. To assemble the dish, remove the chicken pieces from the oven. Remove the breastbone from the chicken breast. The advantage to removing the breastbone after cooking is that it helps the breast keep its shape and remain moist during cooking. Since breast tend to cook more quickly than thighs, removing the thighbone and leaving the breastbone intact during cooking ensures that the two are done at the same time. Place 1 piece of white meat and 1 piece of dark on a clean plate and cover with the sauce. Garnish with chopped chervil and tarragon and serve immediately.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 32449,"Brutti Ma Buoni Butter for greasing the cookie sheet 6 egg whites 1 cup toasted hazelnuts, coarsely chopped 1 cup toasted almonds, coarsely chopped 3/4 cup sugar 1 tablespoon cocoa powder 1 tablespoon all-purpose flour, and extra for dusting 1 1/2 teaspoons vanilla extract 1 tablespoon amaretto Butter for greasing Instructions: Preheat the oven to 350 degrees F. Lightly butter a cookie sheet and dust it with flour. In a bowl, beat the egg whites, until soft peaks form. Gently fold in the hazelnuts, almonds, sugar, cocoa powder, 1 tablespoon of flour, vanilla, and amaretto until all the ingredients are evenly distributed (without deflating the egg whites too much). Spoon blobs or heaping tablespoons of batter onto a cookie sheet, leaving approximately 1-inch between each cookie. Bake for about 30 minutes, or until firm to the touch. If you prefer chewier cookies, under bake them slightly. Remove the cookies from the oven, transfer them to a wire rack, and let rest for a 1/2 hour, or until cooled. ","[Prosecco, Moscato, Lambrusco, Cava]" 32450,"Beef Vindaloo 1/2 cup red wine vinegar 14 cloves garlic, coarsely chopped 4 fresh green chilies, coarsely chopped 1/4 cup sugar 1 tablespoon English powdered mustard 1 1/2 teaspoons turmeric 1 1/2 teaspoons ground ginger 1 1/2 teaspoons ground coriander 1 teaspoon ground cumin Juice of 1 lemon Salt and pepper 2 pounds boned beef chuck, cut in 1-inch cubes 2 tablespoons ghee (available in Indian and specialty food stores) 1 large onion, sliced 3 tablespoons poppy seeds 4 bay leaves 2 cloves 4 tablespoons tomato paste Instructions: In a blender process 1 tablespoon of the vinegar, garlic and chilies to a paste. Add remaining vinegar and next 7 ingredients and season with pepper; process until combined. In a large bowl place beef and pour blender contents over; toss to combine. Marinate, covered, 2 hours at room temperature or refrigerate overnight. In a large skillet heat ghee over medium-high heat. Add onion and saute 10 minutes, or until lightly browned. Sprinkle meat with poppy seeds and toss to coat. Turn heat to medium and add meat, marinade, bay leaf and cloves. Cook, turning beef often, 5 minutes. Stir in tomato paste. Reduce heat to low, cover and cook 1 1/2 hours or until beef is very tender. Serve with rice. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 32451,"Fried Chili Pepper Chicken 1 cup sugar 2 cups chopped garlic
1 cup fish sauce
1 tablespoon salt
2 pounds boneless skin-on chicken thighs 1 quart small diced apples 1 quart small diced onions
1 cup minced ginger
1 cup minced garlic
2 quarts oil
2 cups tomato paste 1 cup chipotles in adobo
1 cup sambal oelek 3 tablespoons red cl flakes
Salt and pepper 6 cups soy sauce 4 cups sugar
3 cups mirin
1 cup sambal oelek 1/4 cup cl pepper flakes
1/4 cup minced garlic
1/4 cup minced ginger
1 tablespoon cornstarch
2 quarts oil 2 cups all-purpose flour
2 scoops cooked white rice
Pinch chopped green onions
Pinch furikake seasoning Instructions: For the chicken marinade: Dissolve the sugar in 3 cups warm water. Add the garlic, fish sauce and salt and mix well. Cool completely. Add the chicken to the marinade and refrigerate for 1 day. For the sofrito: Place the apples, onions, ginger and garlic in a pot, then add just enough oil so that everything is submerged. Cook on low heat until everything is brown, 2 1/2 hours. For the chili paste: Cook the tomato paste and 3 cups sofrito in a pan until it develops a deep red color. Add the chipotles, sambal, cl flakes and salt and pepper. Puree the mixture in a food processor. For the chili pepper sauce: Add the soy sauce, sugar, mirin, sambal, cl flakes, garlic, ginger, 3 cups water and 2 cups chili paste to the pot and bring to a boil. Meanwhile, mix the cornstarch together with 1 tablespoon water in a bowl. When the pot comes to a boil, add the cornstarch mixture and cook until thickened, 3 more minutes. For the chili pepper chicken: Preheat the oil in a deep-fryer to 350 degrees F. Remove the chicken from the marinade and coat in the flour. Dust off any excess and fry in batches until cooked through, about 8 minutes. Transfer to a bowl and toss with 1 cup chili pepper sauce until thoroughly coated. Plate with rice and finish by sprinkling with green onions and furikake. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 32452,"Poached Eggs, Wilted Spinach and Pullman Loaf Toast with Bacon, Onion and Tomato Jam 4 slices bacon, cut into 1/4-inch lardons Extra-virgin olive oil
Pinch crushed red pepper
1/2 onion, cut into 1/4-inch dice
2 beefsteak tomatoes, seeded and cut into 1/2-inch dice
Kosher salt
1 sprig fresh oregano, leaves finely chopped
2 tablespoons unsalted butter Four 1-inch slices Pullman loaf, cut into 3-inch rounds
2 cloves garlic
1/2 (10 ounce) bag fresh baby spinach
Freshly chopped oregano leaves, for garnish
3 tablespoons white vinegar 4 large eggs
8 grapefruits (or enough to yield 4 cups juice), freshly squeezed, for serving
Instructions: For the bacon, onion and tomato jam: Toss the bacon into a large saute pan with a few drops of olive oil and the crushed red pepper flakes. Bring the pan to medium heat and cook the bacon until brown and crispy, 6 to 7 minutes. Spoon out 2 tablespoons of the rendered bacon fat from the pan and reserve. Add the onions and tomatoes and season with salt. Continue to cook, stirring occasionally, until the tomatoes and onions are soft and very aromatic, 12 to 15 minutes. Taste and reseason if needed. Stir in the oregano. Keep warm until ready to serve. For the toast and wilted spinach: Preheat a cast-iron griddle pan over medium-high heat. Once heated, add the butter and melt. Once melted, add the Pullman rounds and toast on both sides until golden brown, about 1 minute per side. Once toasted, remove from the pan and carefully rub each piece with the garlic cloves. Set aside on plates. Add the reserved bacon fat to a large saute pan and preheat over medium-high heat. Once heated, add the spinach and salt and stir until wilted. Drain and discard any excess water. Taste and adjust the seasoning as needed. Top the bread with the spinach just before serving. For the poached eggs: Fill a medium saucepan two-thirds of the way with water. Add the vinegar and bring to boil (BTB). Reduce the heat until no bubbles break the surface of the water?the idea is to create an egg Jacuzzi, a very gentle cooking method. Crack the eggs into the poaching liquid and cook for 4 minutes. When done, the whites will be cooked through and the yolks will be warm and runny. Remove the eggs from the poaching liquid and blot on a paper towel before putting on the wilted spinach and toast. Top with the bacon jam and garnish with fresh oregano. Serve with a pitcher of freshly squeezed grapefruit juice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 32453,"Peanut Butter and Jelly Roll-Ups 1 (3 oz.) pkg. low fat cream cheese, softened 1/2 cup Smucker's? Strawberry Low Sugar Preserves, or any Smucker's? Low Sugar or Sugar Free Preserves of your choice 4 whole wheat or flour tortillas 2/3 cup Jif? Creamy Peanut Butter Instructions: COMBINE cream cheese and preserves in small bowl until well blended. SPREAD tortillas with peanut butter to within 1/2-inch of edges. Top peanut butter with cream cheese mixture, to within 1/2-inch of edges. Carefully roll up tortillas. WRAP each rolled tortilla securely in plastic wrap. Refrigerate for several hours or overnight. To serve, remove from refrigerator and unwrap. Slice each tortilla into 4 to 8 angled slices. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 32454,"Slow Roasted Corn with Blue Cheese Compound Butter 20 ears fresh corn, silks removed but husks intact Point Reyes Original Blue Cheese Compound Butter, recipe follows 3/4-pound unsalted butter at room temperature 2 tablespoons Dijon mustard
1 tablespoon fresh thyme leaves, finely minced Pinch gray sea salt 1/2 pound Point Reyes Original or other good quality Blue Cheese, crumbled Instructions: Heat a grill for indirect cooking. Soak corn in water for 5 minutes. This will prevent husks from burning, and will allow for slow roasting of grilled corn. Place corn near indirect medium heat of grill. Place cover on grill and cook for about 5 minutes. Remove cover and rotate corn. Cook for another 5 minutes or until cooked to your liking. If you want to caramelize the corn kernels, peel back the corn husk and place husk back on grill and cook until corn kernels are a golden brown color. In a mixing bowl, mix the butter, mustard, thyme, salt, and blue cheese. Gently blend with a wooden spoon until all is incorporated. Taste for seasoning and add salt if desired. With a rubber spatula, form the butter into 2 (9-inch) logs along the bottom edge of 2 pieces of aluminum foil. The logs should be about 1 1/2 inches in diameter. Roll the logs up in the foil and carefully twist the ends of the foil so that the butter forms a 1 1/2-inch diameter tube. These can be kept in the freezer. If serving the same day, keep in the refrigerator at least 4 hours so the butter can harden for ease of serving. From the logs cut a 1/2-inch slice per portion of corn, steak, hamburger, etc. Remove the foil then place on hot corn, steaks, and chops from the oven or grill. Yield: enough for 20 portions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 32455,"Grilled Calamari on a Bed of Shaved Fennel 4 pounds baby squid, cleaned, bodies scored lightly in a crisscross fashion Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil Vegetable oil, for brushing grill 2 large cloves garlic, minced 2 lemons, zested and juiced 1 to 2 fresh red chiles, seeded and finely chopped
1 recipe Roasted Garlic Vinaigrette, recipe follows 1/3 cup minced flat-leaf Italian parsley 1/3 cup capers, rinsed and drained 3 scallions, trimmed and sliced paper thin on the bias 5 heads fennel, trimmed and sliced paper thin 5 heads fennel, trimmed and sliced paper thin
1 cup green olives, preferably cerignola, pitted, and thinly sliced
2 bunches baby arugula, trimmed, washed, and spun dry 6 garlic bulbs 1 1/2 cups extra-virgin olive oil 1 tablespoon Dijon mustard 1/4 cup red wine vinegar 1/4 cup water Instructions: Preheat an outdoor grill or grill pan to high heat. In a large bowl, toss the squid with salt and pepper to taste. Drizzle with olive oil and toss. Brush grill with vegetable oil. Place calamari on grill and cook each side until lightly charred, about 1 minute per side. Remove from heat and place in clean large bowl. Add garlic, lemon zest, chiles, 1/4 of the Roasted Garlic Vinaigrette, the minced parsley, capers, and scallions. Season with salt, pepper and lemon juice, to taste. Set aside until ready to use. In another bowl toss the fennel with the olives and 3/4 cup of Roasted Garlic Vinaigrette until just coated. Arrange a bed of fennel on a serving platter and set aside. Into the fennel bowl, lightly toss the baby arugula with remaining vinaigrette and season with salt and pepper. Arrange a \wreath\ of arugula around the fennel. Top the fennel with the grilled calamari. Season with freshly ground black pepper. Roasted Garlic Vinaigrette: Preheat oven to 400 degrees F. Lay each garlic head root side down. Carefully halve each garlic bulb horizontally, revealing the garlic cloves. Lay each garlic head, cut side up, on a small piece of aluminum foil. Drizzle tops with about 1 tablespoon of extra-virgin olive oil and fold up sides of foil, completely enclosing garlic. Repeat with remaining garlic. Place garlic bundles on baking sheet and bake until cloves are soft, about 1 hour. Remove garlic from oven and let cool about 10 minutes still sealed. Carefully squeeze the soft garlic out of the skins into the bowl of a medium sized food processor. Puree the garlic until smooth, adding a little olive oil if necessary. Leave about 5 tablespoons of the garlic puree in the food processor and store the remaining amount in an airtight container in the refrigerator for up to 1 week. To the food processor, add the mustard, vinegar, remaining olive oil, and water and puree until smooth and emulsified. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 32456,"Microwave Sweet and Spicy Carrots with Scallions 1 1/2 pounds carrots, peeled and tops trimmed 2 tablespoons unrefined coconut oil 1 tablespoon light brown sugar, lightly packed 1/2 teaspoon ground cumin 1/4 teaspoon crushed red pepper Kosher salt 2 tablespoons white distilled vinegar 2 scallions, thinly sliced on a deep bias Instructions: Cut the carrots using a roll-cut: one carrot at a time, slice diagonal chunks from the carrot, rolling it a quarter-turn between cuts to create faceted bite-size pieces. Combine the coconut oil, brown sugar, cumin, crushed red pepper and 1 teaspoon salt in an 8-inch square baking dish. Microwave on high until just melted, about 30 seconds. Stir in the vinegar and carrots. Cover with a vented lid or plastic wrap with 6 small holes poked in it. Microwave on high for 5 minutes. Uncover, being careful to avoid the steam, and give the carrots a stir. Cover again and microwave on high, stirring every 5 minutes, until the carrots are tender and have absorbed most of the liquid, about 10 more minutes. Uncover and stir in all but 1 teaspoon of the scallions. Transfer to a serving dish, top with the reserved scallions and serve immediately. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 32457,"Veal Porterhouse 1 pound veal porterhouse steak Salt and pepper
1/4 cup vegetable oil
4 ounces porcini mushrooms, sliced
Half a shallot, diced
3 ounces brandy
1 cup heavy cream
1 tablespoon butter
Chopped fresh parsley, for serving Instructions: Preheat the oven to 350 degrees F. Sprinkle the porterhouse with salt and pepper. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the steak and sear until golden brown on both sides, 3 to 4 minutes per side. Remove from the skillet from the heat. Transfer the steak to a plate and add the mushrooms and shallot to the skillet. Return the skillet to medium heat, and cook, stirring, until the porcinis are golden brown. Remove skillet from the heat again. Pour in the brandy, slowly put back on heat and allow the alcohol to flame up. Once flame is out, add the heavy cream, butter and porterhouse. Let simmer until sauce thickens. Remove veal porterhouse and place in the oven until desired temperature. Transfer the steak to a serving plate, top with the sauce and sprinkle with parsley. Serve and enjoy.
","[Barolo, Cabernet Sauvignon, Merlot, Pinot Noir]" 32458,"Mocha Brownies Nonstick baking spray Four 1-ounce squares unsweetened chocolate 2 sticks butter 2 cups granulated sugar 4 large eggs 3 teaspoons pure vanilla extract 1 1/4 cups all-purpose flour 2 sticks butter, softened 5 cups powdered sugar 1/4 cup cocoa powder 1/4 teaspoon salt 1/2 to 3/4 cup brewed coffee, cooled to room temperature Instructions: Preheat the oven to 325 degrees F. Spray an 8-inch square baking pan with nonstick baking spray. For the brownie batter: Place the chocolate in a microwave-safe bowl. Melt the chocolate in the microwave in 30-second increments, being careful not to let it burn. Set it aside to cool slightly. In a medium mixing bowl, cream the butter and granulated sugar. Beat in the eggs. With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract and mix. Add the flour to the bowl and mix just until combined; do not over mix. Pour the batter in the prepared baking pan. Spread it to even out the surface. Bake until the center is no longer soft, 40 to 45 minutes. Set the brownies aside to cool completely before icing. For the icing: In a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt and vanilla. Mix until slightly combined, then add 1/2 cup of the coffee. Whip until the icing is light and fluffy. If the icing is overly thick, add 1/4 cup more coffee. It should be very light and fluffy. Ice the cooled brownies, spreading the icing on thick. Refrigerate until the icing is firm, and then slice the brownies into squares. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]

" 32459,"Beet and Blood Orange Salad 4 red beets, each about 3 ounces 1/4 cup olive oil 2 tablespoons brown sugar Kosher salt and freshly ground black pepper 6 strips lemon peel 4 sprigs fresh thyme 6 ounces ricotta cheese 2 tablespoons buttermilk 2 tablespoons chopped parsley 1 tablespoon chopped chives 1 tablespoon fresh lime juice 2 teaspoons extra-virgin olive oil Pinch Maldon or other sea salt 2 tablespoons toasted fennel seed 2 tablespoons chopped dehydrated black olives, or Kalamata or Gaeta olives 3 blood oranges, peel and pith removed, sliced 1/4-inch thick 1/4 cup toasted pistachios 2-3 tablespoons good-quality balsamic vinegar Micro basil, for serving Arugula or other edible flowers, for serving Instructions: Preheat the oven to 375 degrees F. Line a baking sheet pan with aluminum foil. Put the beets in a bowl with the olive oil, brown sugar and some salt and pepper and toss to coat. Spread the beets on the baking sheet, scatter the lemon peel and thyme around them and roast until a toothpick inserted into the beets meets just a little resistance in the middle, about 1 hour. Cool, peel and slice the beets 1/4-inch thick.
Meanwhile, drain the ricotta in a colander for about 10 minutes, then add it to a food processor along with the buttermilk, parsley, chives and some salt and pepper. Whip until fluffy; taste and re-season if necessary.
Toss the sliced beets, lime juice, extra-virgin olive oil and some Maldon in a medium bowl. Lay the beets on a platter. Scatter the fennels seeds and black olives on top. Then lay the blood oranges over the beets and sprinkle with the pistachios. Drizzle a little balsamic vinegar over the top. Dollop the ricotta mixture around the beets. Top with the micro basil and arugula flowers and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 32460,"Roasted Cauliflower Salad 2 heads cauliflower, cut into medium florets 2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup pine nuts
1/4 cup pesto
3 tablespoons champagne vinegar
6 cups mixed baby arugula, spinach and kale
1/2 cup pitted Castelvetrano olives, halved
1/2 cup pitted kalamata olives, halved
1/2 cup fresh Italian parsley leaves
Instructions: Preheat the oven to 450 degrees F. Toss together the cauliflower florets, olive oil, salt and pepper and divide between 2 baking sheets. Roast until the cauliflower is deep golden, 18 to 20 minutes. Allow to cool. Meanwhile, in a dry saute pan over medium heat, toast the pine nuts until lightly toasted, 4 to 5 minutes. Transfer to the baking sheets with the cauliflower. Next, place the pesto and champagne vinegar in a small mason jar. Screw on the lid and shake until well combined. Place the baby greens onto a large platter, top with the cooled cauliflower and pine nuts and then scatter the olives and parsley over the top. Just before serving, drizzle over the dressing and toss. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 32461,"Grilled Potato Salad with Parsley Pesto 1 1/2 pounds fingerling potatoes, cut in 1/2 lengthwise Water 1 tablespoon salt, plus 1 teaspoon, plus more for potato water 6 tablespoons olive oil, divided 1 tablespoon coarsely ground black pepper, plus 1 teaspoon 1/4 cup pine nuts 1 1/2 cups fresh parsley leaves 2 tablespoons fresh oregano leaves 1 tablespoon lemon juice 1 tablespoon chopped garlic 1 tablespoon capers Instructions: Preheat the grill to medium. In a large saucepan, add the potatoes and cover with water. Salt the water and bring to a boil over medium heat. Cook until slightly tender; about 15 to 20 minutes. Remove the potatoes from the water to a bowl and let cool. Season with 3 tablespoons of olive oil, 1 tablespoon of salt and 1 tablespoon of pepper. Arrange on the preheated grill and mark for 1 to 2 minutes on each side. Remove to a serving bowl and reserve. In a small saute pan, toast the pine nuts over medium heat until lightly browned. Remove from the heat and set aside. Cook's Note: No need to oil the pan; pine nuts are coated with oil already. Add the parsley, oregano, lemon juice, garlic, capers, 1 teaspoon of both salt and pepper, 3 tablespoons olive oil, and the pine nuts to a food processor. Pulse until the mixture forms a smooth paste. Add to the potatoes and toss to coat well. Serve at room temperature or cold. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 32462,"Chef Stuart's Maryland Crab Soup 1/4 cup chopped onion 3 cloves garlic, minced 2 stalks celery, chopped 2 tablespoons olive oil 1 tablespoon crab boil seasoning (recommended: Old Bay) 1/2 teaspoon lemon pepper seasoning 1 tablespoon Worcestershire sauce 1 1/2 quarts chicken broth 2 cups water 2 cups baby potatoes, cut into cubes 1/2 cup green beans 1 cup corn One 28-ounce can San Marzano diced tomatoes with juices 1 bay leaf 1 pound crab meat Instructions: In a large soup pot or Dutch oven, saute the onions, garlic, and celery in the olive oil over medium heat for 5 minutes. Add the crab boil seasoning, lemon pepper seasoning, and Worcestershire sauce. Stir until all the vegetables are coated with seasoning and spices. Add all the other ingredients except for the crab. Simmer over low heat until potatoes are soft, 45 minutes to 1 hour. While the soup is cooking, pick through the crab meat just to ensure that all shells are removed. Stir in crab the last 10 minutes of cooking. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32463,"Bell Pepper Slaw 3 tablespoons sugar Kosher salt 1/2 cup apple cider vinegar 1 1/2 teaspoons celery seeds 1 1/2 teaspoons mustard seeds Freshly ground pepper 6 bell peppers (red, orange and yellow), cut into thin strips 2 stalks celery, finely chopped 4 scallions, chopped 1/2 head green cabbage, thinly sliced and roughly chopped 3 tablespoons whole-grain dijon mustard 1/2 cup mayonnaise Instructions: Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop. Add the mustard and mayonnaise to the slaw and toss to coat. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 32464,"Tarte Tatin 3/4 cups flour 1/4 cup cake flour 2 tablespoons sugar 6 tablespoons chilled butter, diced 2 tablespoons chilled vegetable shortening 1/4 cup ice water, or as needed 6 Golden Delicious apples, cored, peeled and halved 1 lemon, zested and juiced 11/2 cups sugar 6 tablespoons unsalted butter Whipped cream or vanilla ice cream, as accompaniment Instructions: In the bowl of a food processor fitted with a steel blade, place the flours, sugar and butter. Pulse 5 or 6 times in 1/2-second bursts to break up the butter. Add the shortening, turn on the machine and immediately add the ice water, pulsing 2 or 3 times. The dough should look like a mass of smallish lumps and should just hold together in a mass when a handful is pressed together. If the mixture is too dry, pulse in more water by droplets. Turn the dough out onto the work surface and with the heel of your hand, rapidly and roughly push egg-size blobs into a 6-inch smear. Gather the dough into a relatively smooth cake, wrap in plastic and refrigerate at least 2 hours (or up to 2 days). Slice the halved apples into 4 lengthwise wedges each, and toss in a large bowl with the lemon juice and zest and 1/2 cup sugar. Drain the apples after macerating 20 minutes. In a 9-inch skillet melt the butter over high heat. Stir in the remaining sugar and cook until the syrup bubbles and caramelizes, and turns a brown color. Remove the pan from the heat and arrange a layer of apple slices in a neat pattern on the caramel in the skillet, then arrange the remaining apples neatly on top. Return the pan to moderately high heat and cook for about 25 minutes, covering the pan after 10 minutes. Every few minutes press down on the apples and baste them with the exuded juices. When the juices are thick and syrupy, remove the pan from the heat. On a lightly floured surface, roll the chilled dough into a circle, 3/16-inch thick and 1-inch larger than the top of the pan. Drape the dough over the apples, pressing the edge of the dough between the apples and the inside of the pan. Cut 4 small steam holes on the top of the dough. Bake until the pastry has browned and crisped, about 20 minutes. Unmold the tart onto a serving dish (so the pastry is on the bottom), and serve warm or cold with whipped cream or vanilla ice cream, as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32465,"Lobster, Lobster, Lobster and Lobster Sauce 1 1/4 pounds cooked lobster, claws and knuckles shelled and tail split lengthwise 1-ounce minced ginger 2 ounces minced shallots 1/2-ounce julienne carrot, blanched 1/2-ounce julienne leek, blanched 1/2-ounce julienne snow peas, blanched Salt and pepper, to taste 1 (9-inch by 9-inch) spring roll wrapper 1 egg beaten with 1 teaspoon water 8 tablespoons butter, softened 1/2-ounce minced chives 1-ounce fresh peas 1 cooked artichoke, leaves and choke removed 2 baby bok choy, blanched 2 scallions, trimmed and blanched 5 ounces lobster stock Instructions: For the spring rolls: Dice 1 lobster claw in 1/2-inch pieces. In a bowl, combine it with 1/4-ounce ginger, 1/4 shallot, the carrot, leek and snowpeas. Season with salt and pepper. Spread the mixture along the base of the wrapper, leaving about 1-inch on each side. Fold the sides over the filling and roll tightly. Brush with the egg mixture to seal. Reserve. For the artichoke: In a bowl, place the meat from the knuckle and combine with 1/4-ounce ginger, 1/4-ounce shallots, 1 tablespoon butter, 1/4-ounce minced chives and 1/4-ounce peas. Season with salt and pepper. Scoop onto the artichoke bottom. Chill and reserve. To assemble: Melt 1 tablespoon of butter in a saute pan over medium heat. Add the remaining ginger and shallots. Add the bok choy and scallion and cook to heat through. Season with salt and pepper. In another pan over medium heat, add 2 tablespoons of butter, the lobster tail and remaining claw. Coat the lobster meat with the butter as it melts, making sure not to let the butter brown. Continue until the meat is heated through. Remove the lobster and keep warm. Add 3 ounces of lobster stock to the pan and bring to a boil. Add the remaining butter and reduce to a silky consistency. Keep warm. Heat the artichoke bottom with 2 tablespoons of stock in a preheated 350 degree oven for 8 to 10 minutes. Deep-fry the spring roll for 2 minutes or until golden brown. To serve: Place the bok choy and scallion on a serving plate. Arrange the lobster tail and claw on top. Place the artichoke bottom on the plate. Reheat the sauce and add the remaining chives. Spoon the sauce over the artichoke and lobster meat and top with the spring roll. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]

" 32466,"Cheeseburger Pizza 12 ounces ground beef 1 tablespoon yellow mustard, plus more for serving Kosher salt and freshly ground black pepper All-purpose flour, for dusting 1 pound refrigerated pizza dough 1 tablespoon vegetable oil 2 teaspoons sesame seeds 2 cups shredded American cheese (about 8 ounces)1/4 whole dill pickle, sliced into thin rounds 1/4 small red onion, finely diced, then rinsed and drained Ketchup, for serving Shredded lettuce, for serving, optional Instructions: Place a baking stone or inverted large baking sheet on the lowest rack of the oven and preheat to 450 degrees F. Cook the beef in a medium skillet over medium heat just until no longer pink, about 4 minutes. Using a slotted spoon, transfer the beef to paper towels to drain and let cool 5 minutes. Put the cooled beef in a bowl, stir in the mustard to coat and sprinkle with some salt and pepper. Dust a sheet of parchment paper set on a pizza peel or inverted baking sheet with some flour. Stretch the pizza dough into a round (12 inches for thick or 14 inches for thinner) on the parchment and brush the edge of the round with the oil, then sprinkle it with the sesame seeds. Sprinkle 1 1/2 cups cheese evenly over the dough, leaving a 1/2-inch border. Top with the beef, then sprinkle the remaining 1/2 cup cheese over the beef.
Slide the pizza off the parchment onto the hot stone or baking sheet and bake until the crust is golden and the cheese is bubbling, about 15 minutes. Transfer to a cutting board, arrange the pickle slices evenly over the pizza then sprinkle with the onions. Drizzle mustard and ketchup over the pizza and serve while hot with shredded lettuce on the side. ","[Cabernet Sauvignon, Zinfandel, Syrah, Chianti]" 32467,"Rotisserie Chicken 2 (3 to 4 pound) whole chickens, rinsed and trimmed of excess fat Olive oil, for brushing chickens Salt and freshly ground pepper Special Equipment: rotisserie rod Instructions: Preheat the grill to medium-high. Brush the chickens with oil and season the outside and cavities with salt and pepper. Skewer the chickens onto the rotisserie rod and grill, on the rotisserie, for 30 to 35 minutes, or until the chicken is golden brown and just cooked through. Remove from grill and let rest for 10 minutes before serving.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 32468,"Cocoa Pecan Brownies 3/4 pounds butter, melted 1 1/4 pounds sugar 3/4 teaspoon coarse salt 1 1/2 teaspoons vanilla 1 teaspoon cinnamon 1 cup whole eggs 2 ounces cocoa powder 8 ounces flour 1 cup chopped pecans or walnuts Instructions: Preheat oven to 325 degrees F. Combine the melted butter and sugar in a mixing bowl. Blend well until smooth. Add the salt, vanilla, and cinnamon, and blend until smooth. Add the eggs, 1 at a time, and mix until smooth. Combine the cocoa powder and flour, and sift. Add the cocoa-flour mixture to the butter mixture and to form a batter. Add 1/2 the nuts, and blend well. Grease a 9 by 13-inch baking dish. Pour the batter into the dish. Sprinkle the surface with the remaining 1/2-cup of nuts. Bake for 35 to 45 minutes or until set. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 32469,"Vanilla-Citrus Biscotti 2 1/3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 stick unsalted butter 3/4 cup granulated sugar 2 large eggs 1 1/2 teaspoons grated grapefruit zest
1 1/2 teaspoons grated lemon zest 1/2 cup chopped candied orange peel 2 tablespoons unsalted butter 1 vanilla bean, halved lengthwise and crosswise, seeds scraped out 1 cup confectioners' sugar 3 to 4 tablespoons heavy cream Silver nonpareils, for decorating Instructions: Make the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Whisk the flour, baking powder, salt and baking soda in a medium bowl. Melt the butter in a large microwave-safe bowl in the microwave. Whisk in the granulated sugar and eggs until smooth; whisk in the grapefruit and lemon zest. Stir in the flour mixture with a rubber spatula until just combined, then stir in the orange peel. Divide the dough in half. Shape each piece into an 8-inch log about 2 inches wide on the prepared pan. Bake until golden, about 25 minutes. Let cool 10 minutes on the pan. Reduce the oven temperature to 325 degrees F. Slice the logs crosswise 1/2 inch thick. Arrange the slices cut-side down on the same pan. Bake, rotating the pan once, until the cookies are dry, 30 to 35 minutes. Let cool completely on the pan. Make the glaze: Heat the butter and vanilla pod and seeds in a skillet over medium heat until the butter sizzles, 1 to 2 minutes. Let cool slightly, then strain into a bowl. Whisk in the confectioners' sugar and 3 tablespoons heavy cream, thinning with the remaining 1 tablespoon cream if needed. Transfer to a small resealable plastic bag, snip a corner and pipe on the biscotti. Sprinkle with nonpareils. Let set, about 45 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 32470,"Mediterranean Swordfish Wrapped in Prosciutto Olive oil 4 pounds swordfish, center eye loin Salt and freshly ground black pepper 1/2 pound prosciutto slices 8 fresh thyme sprigs 2 oranges 1/4 cup golden raisins 2 fennel bulbs 1/2 cup whole Kalamata black olives, pitted 6 anchovy fillets, chopped 2 tablespoons red wine vinegar 1/4 cup olive oil 10 fresh basil leaves, cut into chiffonade 1 tablespoon fennel seed 1/4 pound arugula 6 cherry tomatoes, halved Instructions: Preheat oven to 375 degrees F. Lightly oil the swordfish all over and season generously with salt and pepper. Lay 15 pieces of prosciutto out flat on waxed paper, overlapping a bit, and place the swordfish loin on top. Roll the prosciutto around the circumference of the fish, to wrap it. Remove the waxed paper. Secure the swordfish ?roast? with butcher?s twine. Thread the thyme sprigs under the pieces of string. Coat a roasting pan with olive oil and set on 2 burners over high heat until almost smoking. Sear the swordfish on all sides until the prosciutto begins to crisp up, about 4 minutes per side. Transfer to the oven and bake for 30 minutes or until the fish is opaque and feels springy-firm when poked. Using a paring knife, peel the oranges, removing all the white pith. Place a mixing bowl under the orange to catch the juice and cut between the membranes to release the segments; add to the bowl. Add the raisins to the oranges so they plump while preparing the rest of the dish. Trim the stalks from the fennel bulbs, reserving the fronds for garnish, and remove tough outer leaves. Cut the bulb in half lengthwise, trim the base, and cut out the core. Slice fennel into strips as thin as possible. Put the fennel slices in the bowl and add the olives, anchovies, vinegar, oil, basil, and fennel seeds. Season, to taste, with salt and pepper; toss gently to mix. To serve, spoon the fennel salad down the length of a serving platter. Remove twine from the swordfish and slice into 1 1/2-inch steaks, lay the swordfish in the center, and drizzle platter with olive oil. Garnish with arugula, cherry tomatoes, and reserved fennel tops. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 32471,"Prosciutto Bruschetta 8 slices crusty sourdough bread, cut on the diagonal from a 1-pound loaf Extra-virgin olive oil
1 clove garlic
8 thin slices fresh mozzarella
8 thin slices prosciutto
8 fresh basil leaves
Instructions: Preheat the broiler. Brush the bread on both sides generously with oil and place on a baking sheet. Broil until golden and crispy, 2 minutes per side. Remove, let cool slightly, and rub the garlic all over one side of each slice. Place a slice of cheese on each piece of bread, then top each with a slice of prosciutto. Return to the oven until the cheese is melted and golden, 2 minutes. Garnish with a basil leaf and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 32472,"Molasses-Glazed Rainbow Carrots 1 pound rainbow baby carrots, halved lengthwise 4 tablespoons unsalted butter, melted
Kosher salt and freshly cracked black pepper
2 tablespoons olive oil
2 tablespoons molasses
2 tablespoons apple cider vinegar
2 tablespoons fresh mint leaves, chopped 2 tablespoons toasted pecans, chopped
Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with parchment. Put the carrots on the prepared baking sheet in a single layer. Pour 2 tablespoons of the butter over the carrots and sprinkle with 1/2 teaspoon each salt and pepper. Toss to coat. Bake until the carrots are browned and soft, 20 to 25 minutes. While the carrots are baking, add the oil, molasses, cider vinegar, 1/2 teaspoon pepper, a pinch of salt and the remaining butter to a saucepan. Heat until melted, bubbling and slightly thickened, about 3 minutes. Set aside. Transfer the carrots to a serving platter, drizzle with the molasses glaze and sprinkle with the mint and pecans. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 32473,"White Chocolate Mint Mousse 9 ounces white chocolate, broken into small pieces 1 cup heavy cream *1 egg white 1/4 teaspoon peppermint extract (I use Boyajiain natural peppermint flavour) 6 fresh mint leaves, optional Instructions: Put the pieces of white chocolate in a bowl, and sit this bowl over a pan over simmering water until it melts, stirring gently with a spatula every now and then. When it's melted, stand the bowl on a cold surface to cool down a little. In another bowl, and using an electric handheld whisk for ease, whip the cream, egg white and extract together. You want soft peaking rather than a stiff mixture. Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream. Divide mixture between 6 small but perfectly formed glasses with a capacity of 60ml/ 1/4-cup each. Chill in the fridge or give them a fast icy zap but sitting them in the deep freeze for 10 or 15 minutes. Decorate top with a mint leaf before serving. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 32474,"Seared Duck Breast with Roasted Grape and Port Wine Sauce with Sweet Potato Cake and Sauted Haricot Verts 2 duck breasts Kosher salt
1 shallot, minced
1 cup chicken stock
1 large bunch red seedless grapes, stems removed
1/4 cup port wine
2 tablespoons unsalted butter
1 small bunch chives, thinly sliced Extra-virgin olive oil 4 sweet potatoes, peeled and thinly sliced on a mandoline
Kosher salt
3 tablespoons grated Parmesan Kosher salt 1 pound haricot verts
Extra-virgin olive oil 1 shallot, minced
Pinch crushed red pepper flakes Instructions: Preheat the oven to 400 degrees F. For the duck: Score the skin on the duck breasts in a crosshatch pattern and season on both sides with salt. Place skin-side down in a cold medium saut pan. Place the pan over low heat and slowly render the fat for 10 minutes, occasionally removing and reserving the fat. Flip the breasts and cook on the flesh side for 2 to 3 minutes. Transfer to a sheet pan, reserving the saut pan, and bake for 5 minutes. Set aside to rest for 10 minutes and leave the oven on for the sweet potato cake. Meanwhile, to the reserved saut pan, add the shallots and salt and turn the heat to medium. If the pan is too dry, add 1 tablespoon of the reserved duck fat. Sweat the shallots, stirring occasionally, until soft and translucent, about 5 minutes. Add 1/4 cup of the stock and deglaze the bits from the bottom of the pan. When the stock is reduced by about half, add the grapes and 1/2 cup of the stock. Bring to a boil, then reduce the stock by about half again. Remove the pan from the heat and add the port wine. Return to the heat and slightly tilt the pan forward to flambe. Reduce until the alcohol has cooked off, about 2 minutes. Add the remaining 1/4 cup stock and any juices from the duck that have accumulated on the sheet pan and reduce by about half. Finish the sauce with the butter, taste for seasoning and keep warm. For the sweet potato cake: Coat a small nonstick pan with olive oil. Starting in the center of the pan, arrange a layer of sweet potato slices to cover the bottom of the pan, slightly overlapping them in a circular pattern. Season with salt. Repeat the process with a second layer, adding salt, olive oil and 1 tablespoon of the Parmesan. Repeat this process 4 more times, adding Parmesan on every other layer. On the last layer, add salt and Parmesan, but not olive oil. Firmly press down on the top of the potatoes. Place the pan over medium-low heat and slowly cook until the bottom of the potatoes is golden brown, 5 to 7 minutes, gently shaking the pan occasionally to prevent the potatoes from sticking. Cover with a flat lid, flip the sweet potato cake onto the lid, then slide the cake back into the pan (the layer of potatoes that was on the bottom will now be on the top). Cook 5 minutes more, then bake until the potatoes are fully cooked through and fork tender, 10 to 15 minutes. Drain off some of the excess fat, then slide the cake onto a cutting board and slice into wedges. For the haricot verts: While the sweet potato cake bakes, season a pot of boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the haricot verts to the boiling water and cook until bright green and tender, but still slightly crisp, 2 to 3 minutes. Remove the haricot verts and immediately plunge into the ice bath. Coat the bottom of a large saut pan with olive oil, add the shallots, red pepper flakes and salt and sweat over medium-high heat until the shallots are soft and translucent, 5 minutes. Add a bit of the reserved duck fat and the drained haricot verts and toss to combine. Season with salt to taste, then remove from the heat. To serve: Slice the duck on the bias, then plate it. Spoon the sauce over the duck and around the plates and garnish with some chives. Serve alongside a wedge of sweet potato cake and the haricot verts. ","[Pinot Noir, Barolo, Tempranillo, GSM Blend]" 32475,"Mushroom Buns 1/2 cup whole milk 2 1/4 teaspoons active dry yeast (one 1/4-ounce package) 2 tablespoons sugar 4 tablespoons unsalted butter, melted, plus more for the bowl 1 large egg yolk 2 3/4 cups all-purpose flour, plus more for the work surface 1 teaspoon kosher salt 1 small clove garlic, chopped 1 small shallot, chopped 1 tablespoon fresh thyme leaves 1/2 pound cremini or white button mushrooms, ends trimmed 1/2 pound shiitake mushrooms, destemmed 4 tablespoons unsalted butter; plus 2 tablespoons, at room temperature, for the pan 1/4 cup dry white wine 2 tablespoons heavy cream Kosher salt and freshly ground black pepper 1/4 cup grated Parmesan 4 tablespoons unsalted butter, at room temperature 1/4 cup chopped fresh flat-leaf parsley 2 tablespoons grated Parmesan Kosher salt Instructions: For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat to about 100 degrees F (but no more than 110 degrees F). Remove the saucepan from the heat, and sprinkle the yeast over the liquid. Sprinkle a pinch of the sugar over the top, and set aside without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk. Whisk the flour, remaining sugar and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you have a thick, sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball. Brush the inside of a large bowl with butter. Add the dough ball, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough ball on the plastic and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes. Turn the dough out of the bowl, and knead briefly to release excess air. Re-form the dough into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate it for 4 hours or overnight to let the dough proof. For the filling: Process the garlic, shallots and thyme in a food processor until combined. Add the cremini and shiitake mushrooms, and pulse until nearly pureed (a few small chunks here and there are fine), stopping to scrape down the side of the bowl as necessary. Heat a medium nonstick skillet over medium heat, and melt 4 tablespoons of the butter. Add the mushroom mixture, and cook, stirring frequently, until it releases liquid and begins to bubble and brown, 5 to 7 minutes. Reduce the heat to low, stir in the wine and cream and bring the mushroom-cream mixture to a low boil. After 1 minute, remove the skillet from the heat, and stir in 1 teaspoon salt and a few grinds of pepper. Transfer the filling to a medium bowl, and let it cool completely. (The filling will firm up a bit, but if it's too warm, it will be difficult to form the buns.) To fill and form the rolls: Butter a 9-by-13-inch baking pan with the 2 tablespoons softened butter. Turn the dough onto a floured work surface, and press it flat. Roll it into a 10-by-18-inch rectangle, with 1 long side facing you. Spread the filling evenly over the dough, leaving a 1-inch border on the long side opposite you. Sprinkle the Parmesan evenly over the filling. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands. Cut the roll every 1 1/2 inches with a serrated knife, to make 12 buns. Place the buns cut-side down (except for the end pieces) in the prepared pan, spacing them 1 inch apart. Cover them loosely with plastic wrap, and set in a warm place to rise until they double in size with no gaps in between, 1 hour 30 minutes to 2 hours. For the topping: Stir together the butter, parsley and Parmesan in a small bowl; set aside. Position an oven rack in the center of the oven, and preheat to 350 degrees F. Bake the buns until they're golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Spread the topping evenly over the buns, sprinkle with 1 teaspoon salt and return them to the oven until the butter is melted and the topping is fragrant, 5 minutes more. Let them cool in the pan for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 32476,"Panzanella (Tuscan Bread Salad) 1 pound English cucumbers 1 pound sweet onions, (such as Vidalia, Walla Walla or Maui) Salt 1 1/2 pounds ripe tomatoes (about 5 medium) 1 pound coarse rustic or Italian-style bread, crusts removed, torn in large chunks and left to stale 1 week 1/2 cup torn basil leaves 6 tablespoons fruity extra-virgin olive oil 3 tablespoons red wine vinegar Freshly-ground black pepper Instructions: Peel cucumbers leaving some green skin in alternating strips; slice as thinly as possible. Slice onions as thinly as possible. In a colander, toss cucumber and onion slices with 2 teaspoons salt. Weight with a plate and let drain 20 minutes. Quarter, then thinly slice tomatoes. In a large bowl of cold water soak staled bread just until it loses its firmness and becomes spongy, 30 seconds to 1 minute. (If you have let your bread get stale for less than 2 days, just run it briefly under cold, running water.) Using your hands, gently squeeze out water without compacting bread too much. Tear into pieces about 1/2-inch wide and 3-inches long. In a large bowl combine soaked bread, cucumbers and onions, tomatoes, basil, oil and vinegar. Season with salt and pepper. Serve immediately. ","[Chardonnay, Vermentino, Gavi, Tempranillo]" 32477,"Fluffy Pancake with Fontina 6 eggs 1/2 teaspoon nutmeg 1 1/2 cups whole milk 3 cups all-purpose flour Pinch salt 3 tablespoon unsalted butter 3 cups grated Fontina cheese 1 cup grated Parmesan Fresh thyme, optional Instructions: Preheat oven to 450 degrees F. In a food processor or blender, blend the eggs, nutmeg and milk until just combined. Add in the flour and pinch of salt. Blend and count to 5, then stop blending. Pour into a bowl and set aside in refrigerator for 30 minutes. Melt 1 tablespoon of the butter in 10-inch saute pan. When butter starts to brown, add a large ladle-full and a half (about 8 ounces) of batter. Cook pancake for 10 seconds then place in oven for 10 minutes. Top with 1/3 of the cheese and thyme, if using, and continue to bake for 7 minutes. Continue until the rest of batter is used. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32478,"Christmas-Style Stacked Enchiladas 2 tablespoons extra-virgin olive oil 8 ounces pork blade steak, diced Garlic salt Freshly ground pepper 2 cloves garlic, minced 3 4-ounce cans green cl peppers, drained and diced 1 cup canned diced tomatoes 1 1/2 teaspoons red pepper flakes 1/4 cup all-purpose flour 1 cup New Mexico red chili powder 2 cloves garlic 1/2 cup all-purpose flour Garlic salt Freshly ground pepper 2 tablespoons extra-virgin olive oil 8 ounces beef top sirloin, diced 12 6-inch corn tortillas, toasted or lightly fried 1 cup shredded cheddar cheese Nonstick cooking spray 4 large eggs Kosher salt and freshly ground pepper Shredded lettuce and diced tomatoes, for garnish Instructions: Make the green sauce: Heat the olive oil in a large saucepan over medium-high heat. Season the pork with garlic salt and pepper, add to the pan and brown on all sides. Add the minced garlic and cook 30 seconds, then add the chiles, tomatoes, red pepper flakes and 3 cups water. Simmer until the pork is tender, about 1 hour. Combine the flour and 1 cup water in a blender until smooth, then whisk into the sauce and simmer until the sauce thickens, about 5 more minutes. Meanwhile, make the red sauce: Process the chili powder, garlic and 5 cups water in a blender until smooth. Season the flour with garlic salt and pepper in a shallow dish. Heat the olive oil in a large skillet over medium-high heat. Toss the beef in the flour, then add to the skillet to brown on all sides. Pour in the chili powder mixture and simmer until the beef is tender, about 15 minutes. Make the enchiladas: Preheat the broiler. Place 4 tortillas on a baking sheet. Sprinkle each with cheese, then top with green sauce on one side and red on the other. Repeat to make two more layers. Top the stacks with more cheese and broil until melted, 3 to 5 minutes. Meanwhile, mist a nonstick skillet with cooking spray and fry the eggs as desired, then season with salt and pepper. Top each enchilada stack with lettuce, tomatoes and a fried egg. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 32479,"Cinnamon Almond Dark Chocolate Monkey Bread with Cream Cheese Drizzle All-purpose flour, for flouring the work surface 3 tubes crescent roll dough
One 10-ounce can almond filling
1 cup dark chocolate chips
2 sticks (1 cup) unsalted butter, melted and slightly cooled
1 cup granulated sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon table salt
Cream Cheese Drizzle, recipe follows 1 cup toasted, salted almonds, crushed
1 cup confectioners' sugar 4 ounces cream cheese, at room temperature 1/2 teaspoon almond extract
2 to 3 tablespoons whole milk
Instructions: Preheat the oven to 350 degrees F. On a floured surface, unroll each tube of dough and separate along the perforations. Mound 1 teaspoon of the almond filling in the center of a dough triangle, top with 2 teaspoons chocolate chips and fold the sides over to make a package. Roll it in your hand to seal. Repeat with the rest of the dough, almond filling and chocolate chips. Brush a liberal amount of butter all over the inside of a 12-inch Bundt pan. Mix together the granulated sugar, cinnamon and salt in a shallow bowl. Dip each dough ball in melted butter, then roll in the cinnamon-sugar mixture. Place in the prepared pan. Cover with foil and bake for 35 minutes. Remove the foil and bake until golden brown, an additional 10 to 15 minutes; let cool slightly. While still warm, take a knife or offset spatula and carefully separate the sides of the cake from the pan. Turn it over and turn out onto a serving dish. Drizzle with the Cream Cheese Drizzle and sprinkle with crushed almonds. Whisk together the confectioners' sugar, cream cheese, almond extract and 2 tablespoons milk in a bowl until very smooth. If the mixture needs to be looser, add an additional 1 tablespoon milk. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 32480,"Jack-O-Lantern Cheesecakes 8 (1/2 pound) mini pumpkins 1 1/2 pounds cream cheese at room temperature 6 tablespoons unsalted butter at room temperature 1 cup lightly packed light brown sugar 1/4 cup plus 2 tablespoons granulated sugar 2 tablespoons plus 1 teaspoon cornstarch 1 tablespoon cinnamon 2 teaspoons ground ginger 3/4 teaspoons ground cloves 4 large eggs 1 cup sour cream 1 teaspoon vanilla extract 1 cup pumpkin puree (canned is just fine) (Optional mint leaves and birthday candles for garnish) 3/4 cup orange juice 1/2 cup sugar 1 teaspoon vanilla extract 1/2 pound fresh or frozen cranberries Instructions: Side Bar: Before you start, set your cream cheese and butter out for several hours, so it can warm up to room temperature. Set rack in middle of oven and preheat to 300 degrees. Cut the tops off the pumpkins and set aside, With a teaspoon or grapefruit knife, scrape the fibrous pulp and seeds out of the pumpkins. Scrape some of the meat off the inner walls so they are no more than 3/8-inch thick. Put the cream cheese, butter, sugars, cornstarch, cinnamon, ginger and cloves in a large mixing bowl and beat at medium speed until blended. Take care not to mix too much air into the batter. Add the eggs, 1 at a time, until each is incorporated. Reduce the speed and beat in the sour cream, vanilla and pumpkin puree. Fill the pumpkin shells with the batter and bake, on a cookie sheet for 15 minutes. Turn the pan and place the tops next to the pumpkins. Bake for 10 more minutes, until barely set and firm. If, at any time, the cakes start to puff up, turn the oven down or remove them. Let cool, in the pan, then refrigerate.; Place all ingredients in a medium saucepan and simmer for 10 minutes until the berries have popped and form a thick sauce. Let cool. To serve, spoon cranberry sauce on top of filling. Place the pumpkin lid on a jaunty angle. Stick the birthday candle and mint sprig into the top. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 32481,"Sunny's Heirloom Tomato and Pesto Tart 2 premade pie crusts, store bought or homemade Nonstick baking spray 3 to 4 heirloom tomatoes in various colors, sliced 1/4-inch thin 2 tablespoons olive oil Salt and freshly ground black pepper 1 bunch parsley (1 lightly packed cup) 1 bunch basil (1 lightly packed cup) 10 sprigs thyme, leaves stripped 3 to 4 cloves garlic 1/2 cup grated Parmesan cheese, plus more for garnish 1/2 cup almond slivers Zest of 2 lemons 2 tablespoons fresh lemon juice Kosher salt and freshly ground black pepper