Combine the pork, smoked paprika, chili powder, cayenne, salt, and pepper in a large bowl. Add 1 1/2 tablespoons of the rendered bacon fat from the skillet. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties to fit the size of the rolls. Brush the grill rack with oil. Arrange the patties on the rack, cover, and cook, turning once just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top the burgers with equal amounts of smoked Gouda and put the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread a generous amount of Alabama White Barbecue Sauce on the cut sides of the rolls. On each roll bottom, put some shredded cabbage, a cheese-topped patty, and 2 slices of bacon. Cover with the roll tops and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 24361,"Roasted Lemon-Herb Chicken One 4 1/2-pound whole chicken, rinsed and patted dry Kosher salt Freshly ground black pepper 6 sprigs fresh rosemary 1/2 bunch fresh thyme 1 head garlic, cut in 1/2 horizontally 1 lemon, halved Olive oil, for brushing Instructions: Preheat the oven to 400 degrees F.
Generously salt and pepper the inside cavity of the chicken, and add 4 rosemary sprigs, thyme, garlic, and half of the lemon. Slice the remaining lemon half into thin slices and slide them under the exterior skin of the chicken breasts. Take the remaining 2 rosemary sprigs and slide them down along each side of the breast bone under the skin. Tuck the wings back and under the chicken and tie the legs together for even cooking.
Place the chicken, breast side up, on a rack in a roasting pan and brush the top and sides with olive oil. Sprinkle with salt and pepper.
Roast chicken in the oven, basting with drippings at least once, until juices run clear and leg bone easily pulls away from the meat, about 1 hour 15 minutes to 1 hour and 30 minutes.
Remove chicken from oven and cover with foil. Allow to rest for juices to redistribute, at least 15 minutes.
Carve the chicken and place on serving platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24362,"Chocolate Souffle 4 1/2 ounces bittersweet chocolate, chopped 8 large egg whites 1/4 cup granulated sugar 2 teaspoons fresh lemon juice Powdered sugar, for dusting Heavy cream, whipped to stiff peaks, optional Creme Anglaise, optional Instructions: Preheat the oven to 375 degrees F. Use a pastry brush to evenly coat the inside of a 1 1/2-quart souffle mold with softened butter. Fill the mold with granulated sugar, then pour out the excess. If you have properly buttered the mold, the sugar will stick to the side and bottom of it. The butter and sugar keeps the souffle from sticking to the side of the mold and allows it to rise evenly. The sugar also gives the souffle a crunchy crust. Place a double boiler 1/2 filled with water over high heat and bring to a boil. Place the chopped chocolate in the top of the double boiler and melt until quite hot. Stir occasionally. Place the eggs, sugar and lemon in another double boiler placed over boiling water. Whisk the egg mixture until lukewarm. Remove the egg mixture from the heat and pour into the bowl of a stand mixer. Whip to stiff peaks. While the egg mixture is whipping, check the chocolate. It should be hot to the touch. Stop the mixer. Use a rubber spatula to fold the hot chocolate into the whipped egg whites. Use a rubber spatula to gently place the souffle mixture in the buttered and sugared mold. Fill to about 1 inch above the rim of the mold. Place the souffle in the center of the oven and allow enough room for it to rise. If the souffle is too close to the top of the oven or under a rack, it will stick when it rises. If the souffle is too close to the bottom of the oven, the bottom of the souffle will burn before the inside is properly baked. Bake until the souffle has risen 1 1/2 times in height and starts to brown on top, about 20 minutes. Remove from the oven and dust the top with the powdered sugar. Serve immediately with a side of whipped cream or Creme Anglaise. Note: This souffle can also be baked in buttered and sugared individual size molds. Use a pastry bag with a large opening (no tip) to pipe the souffle mixture into the molds about 1 inch above the rim. Bake until risen in height and lightly browned on top, 6 to 8 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24363,"Grilled Bluefish Paillards 2 (3-pound) bluefish 1 teaspoon minced garlic Salt and pepper 2 tablespoons olive oil Extra-virgin olive oil Lemon juice Instructions: Fillet bluefish, removing skin, to make 4 10-to 12-ounce fillets. Holding your knife almost parallel to work surface, slice each fillet into 4 broad, thin slices. In a glass baking dish, season bluefish paillards with garlic, salt and pepper. Pour olive oil over and turn several times to coat completely. Cover and refrigerate for 1 hour. Prepare a hot charcoal fire. Oil grill well. Brush garlic from paillards and grill about 1 minute per side, or until just done. Serve 4 paillards per person, drizzled with extra-virgin olive oil a ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24364,"Roasted Venison Loin with Braised Red Cabbage, Sweet German Potato Noodles, and Juniper Berry Sauce 2 tablespoons sunflower oil 1 pound venison loin Salt and freshly ground black pepper 1 bay leaf 1 tablespoon chopped rosemary I tablespoon juniper berries 2 tablespoons butter 3 ounces chopped shallots Sunflower oil 1/4 cup Calvados 1/4 cup cognac 1 cup venison demiglace 1/4 cup plus 2 tablespoons double cream 1 tablespoon crushed juniper berries Creme de cassis, for finishing Banyuls vinegar, for finishing 3 ounces sugar 2 cups red wine 1/4 bottle port wine 7 white peppercorns 3 cloves 1 bay leaf 1/2 (3-inch) stick cinnamon 1 teaspoon ground cinnamon Salt Grated zest and juice from 3 oranges 1 1/2 heads red cabbage, sliced 8 ounces Yukon gold potatoes Rock salt, for roasting Scant 1/2 cup cornstarch 1 egg yolk Butter, for searing Walnuts, roasted and crushed, for garnish 2 ounces fresh cranberries 2 tablespoons sugar Port wine Instructions: To make the venison: Preheat the oven to 220 degrees F. Heat the sunflower oil in a roasting pan. Season the venison with salt and pepper, and sear it until it's nicely colored and caramelized. Roast until it's medium rare; an instant read thermometer inserted into the center should read 145 degrees. Transfer the meat to a board and let rest so the juices can settle. Spoon off the fat from the pan drippings. Add the bay leaf, rosemary, juniper berries, and butter. Return the meat to the pan and begin spooning the butter and meat juices over the meat to bring to medium. To make the sauce: Cook the shallots in a small amount of oil until they're softened but haven't taken on any color. Deglaze the pan with the Calvados and cognac. Add the venison glace and double cream and cook to reduce somewhat. Add juniper berries. Finish with cassis and vinegar to taste. Strain through a fine sieve. To make the cabbage: In a saucepan, heat the sugar on medium heat until it caramelizes. Add red wine and port and stir to dissolve into the caramel. Add the peppercorns, cloves, bay leaf, cinnamon stick, ground cinnamon, and a little salt, orange juice and zest. Put the cabbage in a bowl, pour the marinade on top, and marinate in the refrigerator for at least 24 hours. To make the potato noodles: Preheat the oven to 350 degrees F. Put the potatoes on a bed of rock salt and roast until soft. Peel the potatoes, break them open, and let the moisture steam out. Pass the potatoes through a potato ricer. Mix in the cornstarch and egg yolk to make a dough. Form the dough into little noodles by rolling it between the palms of your hands. Blanch the noodles in boiling salted water until done. Drain. Sear the potato noodles in a hot skillet with a little butter until they're golden brown. Sprinkle with walnuts. To make the cranberries: In a large bowl, toss the cranberries with the sugar and a dash of port wine to taste. ","[Chardonnay, Pinot Noir, Syrah, Barolo]" 24365,"Halibut and Cioppino with San Francisco Sourdough 2 cloves garlic, minced 1/2 stick unsalted butter, room temperature 2 tablespoon chopped flat-leaf parsley Kosher salt and freshly ground black pepper 1 loaf sourdough bread, cut in slices but still connected at the base 1 pound chorizo (dry aged chorizo), ground in a food processor Extra-virgin olive oil 2 garlic cloves 2 ribs of celery 1 large onion 1 (28oz) can San Marzano tomatoes, drained, hand-crushed with juice reserved 1/4 bunch fresh thyme 1 bay leaf 1/4 cup flour 1 cup dry red wine 2 cups low-sodium chicken stock Kosher salt and freshly ground black pepper 2 fresh Dungeness crabs (2 pounds each), cut into 6 pieces 16 littleneck clams, scrubbed 16 large uncooked shrimp, peeled and deveined 4 Halibut fillets (get one whole big piece of halibut, boned and skinned) 1/4 bunch Italian parsley, chopped for garnish 1 lemon, cut in half, to serve with Instructions: Preheat oven to 350 degrees F. Combine, garlic, butter, parsley, salt and pepper in a bowl and stir to combine. Smear the insides of the slices with garlic butter and toast the whole loaf in the oven for 10 minutes until crispy and fragrant. Reserve left over garlic butter to top the cioppino with. Place the chorizo in a food processor and process until the pieces are small and well ground up. Heat a dutch oven over medium heat and add the ground chorizo to cook until well colored and fat is rendered. Meanwhile add the garlic, celery, onion and drained tomatoes to the food processor and process until you have a smooth consistency of small vegetable pieces. Once the ground chorizo is cooked, pour a two-count of extra-virgin olive oil and add the vegetable puree, thyme and bay leaf and saute for a further 5 to 7 minutes. When the liquid has cooked off a little, dust with the flour and stir well - this forms the base of a roux. Add the red wine, reserved tomato juice, and chicken stock. Season lightly with salt and pepper and then cover and simmer for 1 hour. After 1 hour, turn the heat up and add the crabs and clams to the broth and steam until open, about 10 minutes. Reduce the heat and add the shrimp and fish fillets, gently mix to coat everything. Simmer gently until shrimp and fish are cooked then shut off the heat. Serve cioppino with sourdough toasts and top with a spoonful of reserved garlic butter, some fresh parsley and the lemon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 24366,"Southwestern Braised Rabbit with Black Beans and Fried Polenta 1 onion, sliced Bacon fat or oil, for the pot 1 red sweet pepper, cut into medium dice 5 cloves garlic, diced 1 tablespoon chili powder
1 tablespoon paprika
1 pound black beans, soaked overnight and drained Kosher salt and freshly ground black pepper 2 medium onions, cut into medium dice Bacon fat or oil, for the pot 8 cloves garlic, minced 2 tablespoons paprika
3 tablespoons chili powder
1 tablespoon tandoori spice 1 tablespoon Cajun spice
1 cup diced sweet peppers 1 cup diced celery 1 to 2 jalape?os, finely diced 1 cup dark beer
8 rabbit hindquarters
1/3 cup brown sugar
Kosher salt and freshly ground black pepper 1/4 cup clarified butter, plus more for frying the polenta 1/2 cup finely diced onions
1/4 cup finely diced sweet pepper
5 cloves garlic, minced 1 tablespoon chili powder
3 cups chicken stock, plus more if needed 1 cup polenta
Kosher salt and freshly ground black pepper Instructions: For the black beans: Saut the onions in some bacon fat or oil in a large pot over medium to medium-high heat until dark golden brown and caramelized, about 15 minutes. Add the red pepper and garlic and cook for another 5 minutes. Add the chili powder and paprika, then add the beans and cover with fresh water by 2 inches. Bring to a simmer and cook until the beans are tender, 1 to 1 1/2 hours. Season with salt and pepper. For the braised rabbit: Preheat the oven to 325 degrees F. Saut the onions in some bacon fat or oil in a large pot over medium to medium-high heat until dark golden brown and caramelized, about 15 minutes. Add the garlic, paprika, chili powder, tandoori spice, Cajun spice, peppers, celery and jalape?os and saut until the spices start to stick, about 5 minutes. Deglaze with the beer and reduce. Add the rabbit and brown very slightly. Cover with water and add the brown sugar and salt and pepper to taste. Bring to a boil, reduce to a simmer, cover, transfer to the oven and cook until the rabbit is just tender, about 1 hour. For the polenta: Add the butter to a saucepan and heat until hot. Add the onions, peppers, garlic and chili powder and saut until the vegetables are soft. Add the chicken stock, bring to boil, reduce to a simmer and slowly whisk in the polenta. Simmer for 6 to 8 minutes, adding more stock as necessary to get a fairly thick consistency. Season with salt and pepper. Pour into a shallow pan and let set to cut later for frying. When ready to fry, cut into pieces and fry in clarified butter until golden brown. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 24367,"Chili Sausage 1 1/2 pounds pork fatback, cubed, frozen 3 1/2 pounds pork shoulder, cubed
1/4 cup pickled jalapenos, finely chopped
5 ounces frozen sharp Cheddar, grated
1 heaping tablespoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon ground allspice
1/4 teaspoon ground mace
1 teaspoon ground black pepper
1/4 bunch fresh thyme leaves
Sausage casings, for stuffing
1 onion, diced 2 cloves garlic, diced
Olive oil
1 bay leaf
2 heaping teaspoons chili powder Half 14-ounce bottle ketchup
1/4 cup yellow mustard
1 handful salt
1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons white vinegar Pinch sugar Pinch celery seed Kosher salt and freshly ground black pepper 2 limes, zested, plus the juice of 1 lime 1 Savoy cabbage, cut into chiffonade 2 scallions, sliced 2 tablespoons finely chopped fresh cilantro 4 hot dog buns Instructions: For the sausage: Mix together the pork shoulder and fatback in a bowl and run twice through a meat grinder, first using the medium grinder-plate and again using the small grinder-plate. Set aside one-third of the mixture for the chili. Transfer the remaining ground meat to a large mixing bowl. Add the pickled jalapenos, Cheddar, salt, garlic powder, onion powder, allspice, mace, black pepper and thyme. Mix well. Using a sausage stuffer, stuff the meat mixture into the casings. Twist into links and cut to separate. Bring a pot of water to a boil; add the sausage links, making sure they're submerged. Turn down the heat and simmer the sausages until cooked through, about 10 minutes. Remove from the pot and dry on paper towels. Set aside. For the sausage chili: In a pan over low heat, sweat onions and garlic in some olive oil, about 5 minutes. Raise the heat to medium high, add the reserved ground sausage mixture and cook until browned, another 5 minutes. Add the bay leaf, chili powder, ketchup, mustard and salt; mix well. Turn down the heat and simmer for 20 minutes. Turn off the heat and set aside. For the slaw: In a mixing bowl, combine the mayonnaise, sour cream, vinegar, sugar, celery seed, some salt and pepper, and the lime zest and juice. Mix well.
In another mixing bowl, combine the cabbage, scallions and cilantro. Pour the dressing over and mix well. Set aside.
To assemble: Grill the sausages until nicely golden brown. Place a sausage link into a bun, top with chili and then with the slaw. ","[Cabernet Sauvignon, Syrah, Zinfandel, Tempranillo]" 24368,"Crime Scene One 18-ounce ball pizza dough 8 ounces shredded mozzarella 1/4 cup shredded Parmesan 8 ounces ricotta cheese 5 ounces shredded meatballs 8 ounces tomato sauce Instructions: Preheat the oven to 500 to 525 degrees F, or the highest possible temperature. Stretch the dough into an 18-inch circle. Cover the dough with the mozzarella and Parmesan. Top evenly with the ricotta and meatballs. Bake the pizza for 8 to 10 minutes, then ladle on the sauce evenly and bake for 1 minute longer. Serve. ","[Barolo, Barbaresco, Amarone, Chianti]" 24369,"Grilled Pineapple with Rum Sauce and Ice Cream 1 cup coconut sugar 3/4 cup unsweetened plant-based milk (I used coconut milk) 1 tablespoon cornstarch 1/4 cup dark rum 1/4 cup plant-based cream Vegetable oil, for the griddle pan 4 round slices fresh pineapple, each 1 inch thick with core removed 1 teaspoon ground cinnamon 1 lime, zested and juiced 4 scoops vegan vanilla ice cream Instructions: For the rum sauce: Add the coconut sugar to a small pan on medium-low heat, and let it start to warm up. Meantime, in a small measuring cup or mixing bowl, stir the milk and cornstarch together until smooth with no lumps. Slowly pour the milk/cornstarch mixture into the coconut sugar (it doesn\u2019t have to have melted), stirring constantly with a wooden spoon. You want a nice, gentle bubbling heat. Add the rum and continue to stir until nicely caramelized and thickened to a consistency that is glossy and coats the back of the wooden spoon. Turn off the heat. Finally stir in the plant-based cream. For the pineapple: Preheat a ridged griddle pan (or grill) and lightly oil. Sprinkle the pineapple slices with the ground cinnamon. Grill on both sides for a couple of minutes, until caramelized and there are nice grill marks. Remove from the heat and pour over the lime juice. For the assembly: Put a slice of grilled pineapple on a plate, top with a scoop of vegan ice cream and then drizzle over the rum sauce. Finish with a sprinkle of lime zest. ","[Rum, Moscato, Tawny Port, Vin Santo]

" 24370,"Microwave Red Cabbage with Bacon and Caraway Seeds 4 slices bacon 2 tablespoons unsalted butter 1 large shallot, thinly sliced (about 1/3 cup) 1/2 teaspoon caraway seeds 2 pounds red cabbage, cored, quartered and thinly sliced 1/4 cup apple cider vinegar Kosher salt and freshly ground black pepper Instructions: Line a large heatsafe plate with 4 sheets of paper towels. Lay the bacon slices side-by- side on top of the paper towels, then top with 2 additional sheets of paper towels. Microwave on high for 5 minutes. Check the bacon to see if it is cooked through and crispy. If not, cook in 1-minute intervals until the bacon is crispy. Reserve. Put the butter, shallot and caraway seeds into a large heatsafe glass bowl. Microwave on high for 1 minute to melt the butter. Add the cabbage, apple cider vinegar, 1 1/2 teaspoons salt and 1/4 teaspoon pepper to the melted butter and stir to combine. Cover with a vented lid or plastic wrap with 6 small holes poked in it. Microwave on high for 5 minutes. Carefully uncover and stir the cabbage. Cover again and cook, stirring every 5 minutes, until the largest parts of the cabbage are wilted and tender, 10 to 15 additional minutes. Use a pair of tongs to transfer the cabbage to a serving platter; discard any extra liquid in the bowl. Roughly chop the bacon and sprinkle over the cabbage. Serve immediately. ","[Burgundy, Pinot Noir, Chianti, Tempranillo]" 24371,"Braised Fennel and Parsnips 2 tablespoons extra-virgin olive oil 4 parsnips, peeled and quartered lengthwise
1 large onion, cut into 6 pieces
4 cloves garlic, peeled
2 bulbs fennel, cut into 6 pieces
1 poblano cl, stemmed, seeded, deveined and cut into strips
3 cups chicken broth
2 cups stout beer
1 bay leaf
1 sprig fresh rosemary, about 2 inches in length 1 sprig fresh thyme, plus 1 teaspoon thyme leaves, finely chopped 1 teaspoon fresh oregano, finely chopped
Salt and freshly ground black pepper Instructions: In a heavy large saute pan, heat the oil on medium-high heat. Add the parsnips and onions and saute for about 1 minute. Add the garlic, fennel and poblanos and saute for another 2 minutes. Add the chicken broth and stout beer and bring to a boil. Add the bay leaf, rosemary sprig and thyme sprig. Lower to a simmer and cover. Cook on low heat until the vegetables are soft and cooked through, about 40 minutes. Remove the vegetables from the cooking liquid. Reduce the cooking liquid to 1 cup. Drizzle the reduced liquid over the vegetables and top with the chopped thyme and oregano. Season with salt and pepper, mixing well to evenly incorporate. Serve immediately. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 24372,"Olive Oil Strawberry Shortcake 1 pint strawberries, stemmed and halved Zest and juice of 1 orange 1 1/4 cups plus 2 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 eggs
1 cup olive oil, preferably California Arbequina
1 cup milk
1/2 cup strawberry jelly
Unsalted butter, for buttering the cake pan Whipped cream, for serving
Instructions: Place strawberries, orange zest and juice and 1/4 cup sugar into a medium saucepan over medium heat. Cook until strawberries are soft and broken down, about 10 minutes. Remove from heat and allow to cool to room temperature. Preheat oven to 350 degrees F. Sift flour, baking powder and salt into a bowl. Pour eggs and 1 cup sugar into the bowl of a stand mixer fitted with the whisk attachment. Whip until frothy and pale yellow. Slowly add olive oil, continuing to whip. Slowly add the flour mixture. Add milk and mix for 2 more minutes. Fold in the strawberry compote. Swirl the jelly in with a spatula, but don't overmix. Butter a 9-inch round cake pan. Transfer batter to the cake pan. Sprinkle remaining 2 tablespoons sugar over the top. Bake on the middle rack until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool in pan for 15 minutes, then invert out of the pan to a rack to cool completely, 45 minutes to 1 hour. Serve cake sliced into wedges with whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24373,"Cheddar Cheese Rolled Omelet with Bacon Roasted Potatoes 18 eggs 1/4 cup heavy cream Kosher salt and freshly ground black pepper Cooking spray 1 cup grated Cheddar cheese Bacon Roasted Potatoes, recipe follows 3 cups fingerling potatoes, halved 4 tablespoons olive oil, divided Kosher salt and freshly ground black pepper 4 cups vegetable oil, for frying 1 cup applewood smoked bacon slab, cut into chunks 2 tablespoons unsalted butter 2 cups onion, sliced thick Instructions: Preheat the oven to 350 degrees F.
In a large bowl, whisk together the eggs, cream, salt, and black pepper.
Spray a large, rimmed baking sheet with cooking spray. Lay a piece of parchment paper on the baking sheet, making sure the parchment paper is long enough to hang over the length of the sheet pan.
Spray the parchment paper with cooking spray and pour the eggs into the sheet pan. Bake until the eggs are firm, about 15 to 18 minutes, rotating the pan half way through the cooking time.
Remove the eggs from the oven when they are set and sprinkle the cheese on top.
Grab one side of the parchment paper, lift and roll the eggs tightly, jelly roll-style, peeling back the parchment as you go.
Slice the rolled omelet into thick, even slices and serve with Bacon Roasted Potatoes. Preheat the oven to 400 degrees F.
On a rimmed baking sheet, combine the potatoes, olive oil, salt, and pepper. Toss the mixture to evenly coat. Roast the potatoes in the oven until deep golden brown and crispy, about 20 to 25 minutes.
In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat, until deep-fry thermometer reads 350 degrees F.
Fry the bacon chunks until golden and crispy, and then drain them on a paper towel.
In a large saute pan, add 2 tablespoons butter and 2 tablespoons olive oil. When the butter is melted, add the onions. Saute the onions over high-heat until nicely caramelized, about 6 to 8 minutes. Season the onions with salt, and pepper, to taste.
In a large bowl, gently stir together the potatoes, onions and bacon. Turn the mixture out onto a platter and serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 24374,"Cumin-Rubbed Chicken Noodle Soup 4 bone-in, skin-on chicken thighs Kosher salt and freshly ground pepper 1 tablespoon ground cumin 1 tablespoon extra-virgin olive oil 1 jalape?o pepper, chopped 1 cup frozen pearl onions, thawed and halved 1/4 cup sofrito 1 teaspoon roasted chicken soup base 8 ounces broad egg noodles 2 tablespoons chopped fresh cilantro Instructions: Sprinkle the chicken generously all over with salt, pepper and the cumin. Let sit for 30 minutes at room temperature. Heat the olive oil in a soup pot over medium-high heat. When the oil begins to swirl, add the chicken, skin-side down. Cook, undisturbed, until a peek beneath reveals a golden crust, about 5 minutes. Remove the chicken to a plate. (The goal here is to just get flavor and fat from the chicken, not cook it.) Add the jalape?o, pearl onions and a pinch of salt to the pot. Cook, moving the veggies around, until they become golden in spots, about 4 minutes. Add the sofrito and soup base and bring to a bubble. Remove the skin from the chicken and discard. Add the chicken back to the pot and cook, stirring, for 5 minutes. Add 4 cups water and bring to a bubble again. Lower to a simmer and cook 15 minutes. Add the noodles to the pot and cook until tender, about 3 minutes. Just before serving, add the cilantro and stir. Divide the soup among bowls, giving each a piece of chicken. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 24375,"Pan-Roasted Tomatoes with Quick Balsamic Jam 1 pound heirloom cherry tomatoes 1/2 cup diced red onion (1/4-inch dice)
1/2 cup balsamic vinegar
1/2 teaspoon confectioners' sugar
1 tablespoon flaky sea salt, such as Maldon
Extra-virgin olive oil, for drizzling 2 tablespoons thinly sliced fresh basil
Instructions: Heat a large cast-iron skillet over high heat until smoking. Add the tomatoes to the dry pan and cook, turning a few times, until charred on all sides but still holding their shape, 3 to 4 minutes. Add the onions and then immediately pour in the vinegar. Stir in the confectioners' sugar until dissolved. Cook, stirring often, until the onions soften and the vinegar thickens, 3 to 5 minutes. (The onions should retain some bite; the vinegar should be reduced and be slightly syrupy.) Pour into a serving bowl, making sure to scrape out all the contents of the skillet. Season with the flaky sea salt and drizzle olive oil over the top. Garnish with the basil. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 24376,"Veggie Basket with Smokey Ranch Dip 1 cup sour cream 1 cup mayonnaise 1/4 cup heavy cream 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon garlic powder 1 teaspoon onion powder 2 1/2 teaspoons salt 1 teaspoon black pepper 2 teaspoons smoky paprika* 2 teaspoons honey 1 large bell pepper, hollowed out for presentation Green beans Asparagus spears Broccoli florets Rainbow carrots Baby yellow carrots Baby heirloom tomatoes Baby fennel, sliced Icicle and big red radishes Cucumbers, sliced Jicama, peeled and cut into sticks Yellow summer squash, cut into coins Purple bell peppers, seeded and cut into strips Instructions: Smokey Ranch Dip: Put all of the ingredients, except bell pepper, into a mixing bowl and whisk until well mixed. Refrigerate until ready to use. Scoop into a hollowed out bell pepper to serve. Veggie Basket: Bring a large pot of boiling salted water to a boil. Drop the green beans, asparagus spears, and broccoli florets, 1 vegetable at a time, into the boiling water and cook for 1 to 2 minutes or until tender. Immediately remove vegetables to a bowl of ice water to stop the cooking. When cool, drain completely. Arrange blanched vegetables and all other vegetables as desired on a platter. Serve with the dip. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 24377,"Warm Spiced Cranapple Cider 4 cups apple cider 4 lemon slices 2 whole cloves 1 cinnamon stick 1/2 vanilla bean Cheesecloth Cranberry cocktail Instructions: Heat apple cider with a spice bag (cheesecloth bag tied with lemon, cloves, cinnamon, and vanilla.) When the mixture starts to steam, pour 4 ounces into wine glasses. Add 2 ounces cranberry juice cocktail and serve warm.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 24378,"Three-Alarm Cruncher 4 half-smokes 1 habanero pepper, thinly sliced 4 slices bacon Oil, for frying 4 hot dog buns, toasted 4 tablespoons Three-Alarm Relish, recipe follows 12 sport peppers 4 teaspoons Sriracha 1 cup crushed jalapeno-flavored potato chips 1 can chipotle peppers, chopped until smooth 5 Thai cl peppers, thinly sliced 2 cherry peppers, minced 2 jalapeno peppers, minced 1 tablespoon minced habanero peppers 1 tablespoon cayenne pepper 1 tablespoon crushed red cl flakes 1 tablespoon hot sauce, such as Tabasco Instructions: Cut a 1/2-inch slit lengthwise down the center of each half-smoke. Insert sliced habaneros into the slits. Wrap 1 piece of bacon around each half-smoke, tucking the ends of the bacon in so it stays secure when frying (you can also secure with toothpicks). Heat enough oil for deep-frying in a deep, heavy-bottomed saucepot. When the oil is hot (add a pinch of flour, and if it fries then the oil is ready, or use a deep-fry thermometer to check that the oil is at 350 degrees F), carefully add the bacon-wrapped half-smokes. Fry until the bacon is crispy, 2 to 3 minutes. (If you choose not to fry the half-smokes, you can cook them in a 400 degree F oven until the bacon is crispy, or in a saute pan with a dash of cooking oil.) Remove from the oil using tongs and place on a paper-towel-lined-plate to remove any excess grease. Split the hot dog buns open and place the half-smokes inside. Top each hot dog with 1 tablespoon Three-Alarm Relish. Tuck 3 sport peppers between the bun and dog for each hot dog. Drizzle 1 teaspoon Sriracha onto each hot dog. Finish by sprinkling crushed jalapeno chips over all the hot dogs and serve. Place the chipotles, Thai chiles, cherry peppers, jalapeno peppers, habanero peppers, cayenne, red cl flakes and hot sauce in a mixing bowl and combine using a spoon (do not use your hands, chiles are hot). When combined, set aside until ready to use.
","[Pinot Noir, Tempranillo, Garnacha, Zinfandel]

" 24379,"Easy Lemon Pasta with Chicken 1 pound dried penne 2 chicken cutlets, cut into fingers Salt and freshly ground black pepper 3 cloves garlic, sliced 1/4 teaspoon red pepper flakes 3 tablespoons olive oil 3 tablespoons roughly chopped fresh parsley, for garnish 2 lemons, juiced 1/2 cup grated Parmesan Instructions: Cook the pasta in a large pot of boiling salted water, until al dente. Drain well. Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice. Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together. Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 24380,"Smack 'n' Cheese Slinger a's1 jumbo link Delia's Chicken Sausage, recipe follows Two 2-ounce slices Mac 'n' Cheese, cold, recipe follows 1 hoagie roll, toasted
4 ounces cooked collard greens, hot
1 to 2 tablespoons Comeback Sauce, recipe follows 2 tablespoons paprika 2 tablespoons kosher salt
2 tablespoons dark brown sugar
1 tablespoon garlic powder
1 tablespoon crushed red pepper flakes
1 tablespoon white pepper
2 teaspoons freshly ground black pepper
2 teaspoons dried rubbed sage
1 teaspoon cayenne 1 teaspoon dried savory
1 teaspoon dried thyme
5 pounds chicken thighs, skin-on and deboned, cut into 1-inch cubes
1/2 cup chicken stock, cold, optional Vegetable oil, for coating, optional Nonstick cooking spray 2 cups 2-percent milk
3/4 cup half-and-half
1/4 cup sour cream
6 eggs
1/2 cup all-purpose flour
1/4 teaspoon white pepper
Kosher salt 3 cups shredded Cheddar 1/2 cup grated Parmesan 12 cups cooked pasta
1 medium onion, diced 2 cups ketchup
2 cups brown sugar
2 cups apple cider vinegar 2/3 cup yellow mustard
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon Worcestershire sauce
12 ounces grape jelly
Instructions: Cook the Delia's Chicken Sausage on a very hot griddle until cooked through, about 10 minutes. On the same griddle cook the Mac 'n' Cheese until a cheesy crust forms, 2 to 3 minutes per side. Place the sausage on the hoagie roll. Place the grilled Mac 'n' Cheese next to the sausage and top with the collard greens and a drizzle of the Comeback Sauce. Serve hot. In a large bowl mix together the paprika, salt, sugar, garlic, red pepper, white pepper, black pepper, sage, cayenne, savory and thyme. Sprinkle the spices over the chicken, making sure the spice mixture is evenly distributed throughout. Cover and refrigerate for 12 hours. Prepare the meat grinder with the coarse die for a coarse grind. Grind the chicken and let it fall into a large bowl. Preheat the oven to 400 degrees F. To make sausage links, add the chicken stock to the ground chicken and combine thoroughly. Use a sausage stuffer to stuff the meat into the casings. Place the links on a sheet tray and bake until the sausages are cooked through and the internal temperature reads 165 degrees F, 15 to 20 minutes. To make ground sausage patties, portion out the chicken mixture to 2 1/2-inch disks. Heat a griddle or grill pan over high heat. Coat the pan with vegetable oil and cook the sausage patties until cooked all the way through, about 5 minutes on each side. Yield: 25 links Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray. In a large bowl, add the milk, half-and-half, sour cream and eggs, and mix together. Whisk in the flour, pepper and some salt. Using a rubber spatula, fold in the Cheddar and Parmesan. Add the pasta and gently stir to combine. Pour the mixture into the prepared baking dish. Cover with foil and bake for 40 minutes. Remove the foil and bake for 10 minutes more. Yield: 24 squares In a large saucepot set over medium heat, sweat the onions until translucent, about 5 minutes. Add the ketchup, sugar, vinegar, mustard, chili powder, salt, Worcestershire and jelly. Stir to combine. Bring to a boil and then lower the heat to a simmer, stirring often until the sauce reduces by one-third, about 20 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24381,"Apple and Avocado Smoothie 1 Granny Smith apple, cored, skin on 1/2 ripe Hass avocado 1/2 apple juice 1/2 cup ice 3 sprigs mint leaves 1 teaspoon freshly squeezed lime juice Instructions: Combine all ingredients together in a blender and pulse until ice is incorporated. Then puree until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling]" 24382,"Pineapple Upside-Down Cake in a Mug 2 tablespoons maple syrup or dark amber agave syrup 1 pineapple ring, well drained and patted dry
1 maraschino cherry, stemmed and patted dry 3 tablespoons all-purpose flour 1 tablespoon sugar 1/2 teaspoon baking powder Pinch kosher salt
1 tablespoon plus 1 teaspoon milk 1 tablespoon plain Greek yogurt 1 1/2 teaspoons coconut oil, at room temperature Whipped cream, for serving, optional Instructions: Pour the syrup into the bottom of a microwave-safe mug wide enough to fit the pineapple ring. Put the pineapple ring in the mug and put the cherry in the middle of the ring. Whisk together the flour, sugar, baking powder and salt in a small bowl. Mix the milk, yogurt and coconut oil in a small bowl to combine. Add the dry ingredients to the wet and mix until just combined.
Spread the batter over the pineapple. Microwave in 30-second intervals until the cake is slightly domed and a toothpick inserted in the center comes out clean, about 90 seconds. Cool slightly; the cake should easily pull away from the sides of the mug. Invert the cake onto a plate and uncover. Serve with whipped cream if desired. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 24383,"Whiskey-Glazed Sweet Potatoes 4 large sweet potatoes (about 3 pounds) 1 cup pecans 4 tablespoons unsalted butter, plus more for the dish 1/2 cup agave nectar (preferably amber) 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon cayenne pepper 1/4 cup whiskey Kosher salt 3 crisp apples (such as McIntosh or Cortland), peeled, halved, cored and cut into 1/2-inch-thick slices Instructions: Preheat the oven to 375 degrees F. Place the sweet potatoes on a baking sheet (do not pierce) and bake 30 to 40 minutes. Lightly squeeze the potatoes: If they're slightly soft, they're done. Let cool. Lightly toast the pecans in a medium saute pan over high heat, shaking the pan occasionally, about 3 minutes. Add the butter, then reduce the heat to medium and stir in the agave, cinnamon, nutmeg and cayenne; let simmer 4 to 5 minutes. Add the whiskey and 1/2 teaspoon salt; simmer 5 more minutes. Butter the bottom and sides of an 8-inch-square baking dish. Remove the peel from the sweet potatoes and cut crosswise into 1/2-inch-thick slices. Arrange the sweet potato and apple slices in the prepared pan, alternating. Pour the whiskey-pecan mixture over the top. Cover with aluminum foil and bake 15 minutes. Remove the foil and baste the top with the whiskey sauce that's collected in the bottom of the pan; continue baking until the apples are soft and glazed, about 18 more minutes. ","[Bourbon, Rye, Scotch, Merlot]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Creamy Tomato and Spinach Pasta 1 lb. pasta (linguine or fettuccine work well) 1 can (14 oz.) diced tomatoes 1/4 cup" 24384,"Sloppy Jane Sliders 3 tablespoons extra-virgin olive oil 3 pounds ground turkey
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
Kosher salt and cracked black pepper
5 cloves garlic, grated
2 green bell peppers, chopped
1 large onion, chopped
One 28-ounce can crushed tomatoes
One 14-ounce can tomato puree
1 cup ketchup
1/4 cup packed light brown sugar
3 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
24 small potato rolls, lightly toasted Instructions: In a very large skillet set over medium-high heat, heat the oil. Add the ground turkey, garlic powder, onion powder and paprika, and sprinkle with salt and pepper. Cook, breaking up the turkey with a wooden spoon, until browned through, about 5 minutes. Add the garlic, bell peppers and onions, and season with salt and pepper. Cook until the vegetables soften, about 5 minutes. Add the tomatoes, tomato puree, ketchup, brown sugar, mustard, vinegar and Worcestershire sauce. Bring to a boil, reduce the heat to medium low and cook, stirring occasionally, until the sauce thickens, 10 to 15 minutes. To serve, divide the meat mixture among the toasted potato rolls. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 24385,"Agua Fresca 1 large cantaloupe or half a watermelon, seeded and diced (about 3 cups) 1 1/2 cups water 2 to 4 tablespoons sugar 2 to 3 limes, juiced Instructions: This and other similar fruit drinks, which translate literally as \fresh water,\ are served all over Mexico and they're a cinch to replicate at home. The key is to strain the pulpy fruit to make a clearer liquid. Instead of melon, you could use strawberries, pineapple, or mango -- any fruit that is soft enough to puree. Puree cantaloupe and pour through a fine sieve to eliminate pulp. In a pitcher, mix strained fruit puree with water and season with sugar and lime juice, to taste. ","[Viognier, Vermentino, Sauvignon Blanc, Riesling]" 24386,"Blueberry-Cherry BBQ Baby Back Ribs Two 2-pound racks baby back ribs (about 4 pounds total) 1/2 cup packed dark brown sugar
2 teaspoons ground coriander
2 teaspoons sweet paprika
1 teaspoon mustard powder
Kosher salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil 3 cloves garlic, minced 1 shallot, diced 1 teaspoon ground coriander 1/4 teaspoon ground cinnamon 2 cups fresh or frozen pitted dark sweet cherries 1 cup fresh or frozen blueberries 1/2 cup chicken broth or water 1/3 cup apple cider vinegar 3 tablespoons dark brown sugar 1 canned chipotle cl in adobo, chopped, plus 1 teaspoon adobo sauce (seed the cl if you prefer a mild sauce) Kosher salt and freshly ground black pepper
1 tablespoon grainy Dijon mustard Instructions: For the ribs: Position an oven rack in the center and preheat the oven to 325 degrees F. Peel the thin membrane off of the back side of the ribs and discard. In a small bowl, combine the brown sugar, coriander, paprika, mustard, 1 tablespoon salt and 1/2 teaspoon black pepper. Sprinkle evenly all over both sides of the ribs. Wrap each rack of ribs in a separate piece of aluminum foil and place on a baking sheet. Bake for 1 1/2 hours.
For the blueberry-cherry BBQ sauce: Meanwhile, add the olive oil to a medium saucepan and place over medium heat. Add the garlic and shallot and cook, stirring frequently, until softened, 3 to 4 minutes. Add the coriander and cinnamon and cook, stirring, until fragrant, about 1 minute more. Add the cherries, blueberries, chicken broth, cider vinegar, brown sugar, chipotle cl and adobo sauce. Season with salt and pepper. Bring to a boil, stirring to dissolve the sugar. Reduce the heat and simmer, mashing the cherries and blueberries with a potato masher halfway through to release their juices, until the fruit is softened and the mixture is saucelike, about 15 minutes.
Let the sauce cool briefly. Then transfer to a blender and blend until smooth (see Cook's Note). Return to the saucepan and stir in the Dijon. The sauce should nicely coat the back of a spoon. If the sauce is too thin, bring it back to a simmer and continue to reduce until the correct consistency. Reserve 1 cup in a bowl for glazing. Set aside the remainder in the saucepan and cover to keep warm.\u202f\u202f
Once the ribs have baked 1 1/2 hours, carefully place each rack on its own baking sheet. Unwrap the ribs from the foil, keeping the foil on the baking sheet as a liner of sorts. Brush the ribs with the reserved 1 cup BBQ sauce and bake until nicely browned and tender when pierced with the tip of a sharp knife, basting once more with sauce halfway through, about 30 minutes.
Preheat the broiler. Brush another layer of sauce on each rack of ribs and place one of the racks under the broiler until the sauce is caramelized and lightly charred, 3 to 4 minutes (be sure to watch as all broilers vary!). Repeat with the second rack of ribs.
Transfer the reserved sauce from the saucepan to small bowls. Slice into individual ribs and serve with the sauce for dipping.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 24387,"Eight-Layer Dip 8 slices thick-cut bacon, cut into 1-inch pieces One 16-ounce can refried beans
One 4-ounce can diced green chiles
1 teaspoon ground cumin, plus more if needed Favorite hot sauce, as needed 1/4 cup fresh cilantro, chopped
3 Roma tomatoes, finely diced 2 jalapeno peppers, seeded and minced 1 small yellow onion, finely diced
4 limes, juiced
Kosher salt
3 avocados, halved and pitted 1 1/2 cups grated sharp Cheddar cheese
2 cups sour cream
One 3.8-ounce can sliced black olives
8 ounces cotija cheese, crumbled
Instructions: For the refried beans, in a medium skillet over medium heat, add the chopped bacon and render until crisp, 7 to 9 minutes. Remove the bacon to a paper towel-lined plate with a slotted spoon and reserve. Discard all but 2 tablespoons of bacon grease from the skillet. Return the skillet to medium heat and add the beans, green chiles, cumin and hot sauce to taste. Cook, stirring frequently, until heated through, 2 to 3 minutes. Remove from the heat, taste and add more cumin or hot sauce if desired. Reserve. For the pico de gallo, in a medium bowl, mix together the cilantro, tomatoes, jalapeno, onion, 2 tablespoons of the lime juice and a pinch of salt. Taste, adjust the seasoning and reserve. For the guacamole, scoop the avocado into a medium bowl. Add a pinch of salt, the remaining lime juice, 1/4 cup of the pico de gallo and 2 tablespoons of the juices from the bottom of the bowl. Mix together, taste and adjust the seasoning. In a glass dish, begin layering in the following order: refried beans, Cheddar cheese, sour cream, guacamole, black olives, cotija, bacon and pico de gallo to finish. Enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 24388,"David Rosengarten Lobster Fra Diavlo 2 (1 1/2 pound) lobsters 10 cloves garlic 4 tablespoons olive oil 1/2 cup dry white wine 2 (28-ounce) cans whole tomatoes 2 hot dried red chilies 1 teaspoon dried oregano 8 torn basil leaves Crushed red pepper flakes to taste Instructions: Split each lobster with a long, sharp knife. Cut each lobster into 8 pieces: 2 chest halves (with legs attached), 2 lobster tail halves, 2 large claws and 2 knuckles that connect the claws and body. Save any juice that exudes from the lobster. Refrigerate tails, claws and knuckles. Turn on oven broiler. Brush a large roasting pan with a little oil, and place the four lobster chest halves on it. When oven is hot, place the pan directly under the broiler unit. Cook the lobster chests, turning frequently, for about 10 minutes, or until they are slightly charred. While chests are cooking, place olive oil in a Dutch oven over medium heat. Peel and mince 6 garlic cloves, and add to the oil. Saute, stirring, until the garlic turns golden brown, about 5 minutes. Remove chests from the oven and place in the Dutch oven with the garlic and oil. Add the white wine to the roasting pan, and deglaze pan for 30 seconds over a medium-high heat. Pour the wine into the Dutch oven. Remove the tomatoes from the cans, and, one by one, squeeze then over the contents of the Dutch oven, finally dropping the crushed tomatoes in. Reserve tomato juice in cans for possible use later. Add any reserved juices from the lobsters. Add the dried chilies, oregano, and basil; boil ten minutes. Cover the Dutch oven, remove from heat, and let it rest for at least 1 hour. When almost ready to serve, pick the shells out of the tomato sauce and discard them. Remember to push all bits of tomato and lobster into the tomato sauce before discarding the shells. Add crushed red pepper flakes to taste. In a large heavy skillet, place the remaining 3 tablespoons of olive oil over a high heat. Gently peel the remaining 4 cloves of garlic and cut into broad, thin slices. Add the garlic to the oil, and cook until the garlic just starts to burn (about 5 minutes). Add the 4 lobster claws, 4 knuckles, and 4 tail halves (shell side down), and cook covered for 4 minutes. Turn the lobster pieces over and cook until done, covered, another 3 to 4 minutes. Lower heat to medium, add tomato sauce and stir well. Taste for seasoning and red pepper. If the sauce seems too thick, thin with a little reserved tomato juice. Cook for 1 minute. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 24389,"Green Goddess Crab Tapas 1/4 cup mayonnaise 1/4 cup sour cream
1/2 cup fresh parsley leaves
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon 2 lemons, juice of Zest of 1 lemon 1 avocado, halved, pitted and peeled 1 baguette, sliced on the bias 1/4-inch thick Extra-virgin olive oil, for drizzling Kosher salt and freshly ground black pepper
1 pound Dungeness crabmeat, picked for shells (jumbo lump can be substituted)
Smoked paprika, for finishing
Sea salt, for finishing
Instructions: For the dressing: Put the mayonnaise, sour cream, parsley, chives, tarragon, lemon juice, lemon zest and avocado in a food processor and process until smooth. For the crostini: Preheat the oven to 375 degrees F. Spread out the baguette slices in one layer on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake until lightly golden, 8 to 10 minutes. Spread the baguette slices generously with dressing, then top with crabmeat. Sprinkle with smoked paprika and sea salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 24390,"RITZ Horseradish-Roast Beef Topper 4 slices deli-style roast beef (5 oz.) 1 Granny Smith apple 30 Ritz? Crackers 4 oz. Cheddar cheese with horseradish, cut into 30 thin slices 2 green onions, thinly sliced Instructions: Heat oven to 350F. Cut each meat slice into 15 pieces. Cut apple into 30 slices, then cut each slice crosswise in half. Place crackers in single layer on baking sheet; top with apples, meat and cheese. Bake 3 min. or until heated through. Sprinkle with onions. Make Ahead! The meat, cheese and onions can be cut ahead of time. Refrigerate in separate airtight containers up to 12 hours before using as directed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24391,"Basil Beef and Fingerlings with Olive Oil and Coarse Salt 2 pounds beef fillet, at room temperature 1 cup olive oil 2 lemons (zest of 1 lemon, and the juice of 2 lemons) 1 bunch fresh basil leaves, chopped Fleur de sel and freshly ground black pepper Kosher salt, for the water 2 pounds fingerling potatoes, scrubbed Olive oil Fleur de sel and freshly ground pepper Instructions: For the beef: Preheat the oven to 375 degrees F. Roast the meat 15 minutes in a roasting pan. Remove, and cool. Thinly slice with a sharp knife. Mix the oil, lemon zest and juice, and basil in a bowl. Toss with the meat in a glass casserole. Season the mixture with salt, and pepper, and spread the mixture out, cover, and refrigerate all day or overnight, turning once or twice. Serve at room temperature. For the potatoes: Bring a large pot of water to the boil. Salt it, as you would for pasta. Add the potatoes, and cook until tender when you test them with a fork. Drain. Toss the potatoes in olive oil, and season with salt and pepper, and serve. For the plate: Plate some beef and potatoes side by side on a plate and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 24392,"Grilled Shrimp-Pineapple Fajitas 1 avocado 1/3 cup sour cream 2 jalapeno peppers (1 chopped, 1 whole) 1 cup fresh cilantro, chopped 4 teaspoons fresh lime juice, plus wedges for serving Kosher salt and freshly ground pepper 1/4 cup vegetable oil, plus more for the grill 1 pound peeled and deveined large shrimp 2 1/2 teaspoons fajita seasoning 2 bell peppers (red and/or orange), sliced 3 thickly sliced fresh pineapple rings
8 small flour tortillas Instructions: Halve the avocado and scoop into a food processor. Add the sour cream, chopped jalapeno, 1/2 cup cilantro and 2 teaspoons lime juice; process until smooth. Season with salt and pepper. Heat a grill to medium high and oil the grates. Toss the shrimp with 2 tablespoons vegetable oil, 2 teaspoons fajita seasoning, the remaining 2 teaspoons lime juice, a big pinch of salt and a few grinds of pepper in a large bowl. Thread the shrimp onto skewers, leaving a little space between each shrimp. Toss the bell peppers, pineapple and whole jalapeno with the remaining 2 tablespoons vegetable oil, 1/2 teaspoon fajita seasoning, 2 pinches of salt and a few grinds of pepper in another large bowl. Grill the shrimp until cooked through, 2 to 3 minutes per side; transfer to a large bowl. Grill the pineapple and tortillas until well-marked, 1 to 2 minutes per side. Transfer to a cutting board. Place the bell peppers and whole jalapeno in a grill basket and grill, flipping, until charred, 5 to 6 minutes. Chop the pineapple and add to the shrimp. Thinly slice the jalapeno (remove the seeds for less heat). Add to the shrimp along with the bell peppers and remaining 1/2 cup cilantro; season with salt if needed and toss.
Divide the shrimp mixture among plates. Serve with the tortillas, avocado sauce and lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 24393,"Parmesan Arugula Dumplings 1 tablespoon extra-virgin olive oil 1/2 cup minced white onions 2 medium garlic cloves, thinly sliced Salt and freshly ground black pepper 1 (28 ounce) can diced tomatoes with juices 1/2 teaspoon granulated sugar, optional 8 ounces baby arugula 1/2 cup whole milk 2 large eggs 4 ounces day-old crustless French or white bread, finely chopped 3/4 cup grated Parmesan 1 to 2 teaspoons kosher salt 1/2 cup all-purpose flour 1/8 teaspoon freshly ground nutmeg 1 cup shredded mozzarella Instructions: For the sauce: Heat the oil in a medium saucepan over medium heat. When it shimmers, add the onion and garlic and season with salt and freshly ground black pepper. Cook, stirring occasionally, until the onions are soft and golden, about 5 minutes. Add the tomatoes and sugar, bring to a simmer, and cook, stirring frequently, until slightly thickened, about 10 minutes. Taste, adjust seasoning, if needed, and set aside. For the dumplings: Bring a medium pot of heavily salted water to boil over high heat. Add the arugula and blanch, about 30 seconds. Remove arugula with a slotted spoon, drain, and squeeze out as much moisture as possible. Chop finely and set aside. Return the pot to the stove, and bring to a simmer over low heat. Combine the milk and the eggs in a large bowl and beat until well combined. Add the bread and mix until soaked through. Stir in the chopped arugula and mix thoroughly. Add the remaining ingredients, except the mozzarella, and stir until just evenly combined. Preheat the broiler. Shape the dough into tablespoon-sized dumplings (you should have about 30). Drop about 10 dumplings into the simmering water and cook until they float to the surface and are cooked through, about 5 minutes. Remove with a slotted spoon to a colander and repeat with remaining dumpling dough. Once all the dumplings are cooked, transfer to an oven-safe serving dish, spoon the tomato sauce over the top and cover with the mozzarella. Broil until the cheese is bubbly and lightly browned. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 24394,"Salmon Salad with Red cl-Caesar Dressing 1/3 cup fresh lemon juice 2 tablespoons olive oil 2 tablespoons grated Parmesan 2 peeled garlic cloves 1 1/2 teaspoons anchovy paste 1 teaspoon red chili paste 1 teaspoon Dijon mustard 1/2 teaspoon Worcestershire sauce Salt and freshly ground black pepper 6 cups chopped Romaine lettuce leaves 2 cooked salmon fillets, broken up into 2-inch pieces (about 2 cups) 1 cup seasoned croutons Instructions: In a blender or food processor, combine lemon juice, oil, Parmesan, garlic, anchovy paste, red chili paste, mustard, and Worcestershire sauce. Puree until smooth. Season, to taste, with salt and black pepper. Arrange lettuce leaves on a serving platter and top with salmon and croutons. Pour over dressing and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 24395,"Keto Cheddar Taco Crisps | Low-Carb Tortilla Chips 3/4 cup finely shredded full-fat sharp Cheddar 1/4 cup shredded Parmesan 1/4 teaspoon chili powder 1/4 teaspoon ground cumin Large pinch of cayenne pepper Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat. Toss together the Cheddar, Parmesan, chili powder, cumin and cayenne in a small bowl. Spoon heaping tablespoonfuls of the cheese mixture about 1 inch apart on the prepared baking sheet. Spread out each pile and lightly pat down (it's ok if there are gaps). Bake until the cheese is golden brown and bubbly, about 5 minutes.
Let the crisps cool for a few seconds on the baking sheet and then use a metal spatula to lift and drape them over a rolling pin to cool completely. (You can also let them cool on the baking sheet for flat crisps.) Store at room temperature in an airtight container for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM (Grenache, Syrah, Mourvdre)]" 24396,"Seafood Pizza 3/4 pound medium shrimp, deveined with tails removed 1/2 teaspoon oregano
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour, plus more for rolling dough
2 cloves garlic, grated
1 1/2 cups milk
1/2 cup grated Parmesan 1 pound frozen pizza dough, thawed
All-purpose flour, for dusting 1 cup deli mozzarella (part-skim, low-moisture), grated
Red pepper flakes, for sprinkling
3 tablespoons chopped fresh parsley
Instructions: Preheat a grill pan over medium-high heat. Sprinkle the shrimp in a bowl with the oregano, 1 tablespoon olive oil, 1/2 teaspoon salt and a pinch of pepper. Heat a skillet over medium-high heat, then add the butter and let melt. Add the flour and cook, 1 minute. Add the garlic and continue to cook, whisking, 1 minute more. Whisk in the milk and cook until very thick, 2 to 3 minutes. Stir in 1/4 cup Parmesan and remove from the heat. Season with a pinch of salt and pepper. Preheat the broiler to high. Roll out the pizza dough on a lightly-floured work surface into two 10-inch ovals. Brush the grill pan with the remaining tablespoon olive oil. Grill the dough on both sides until there are grill marks, 2 to 3 minutes per side. Remove the crusts to a sheet tray. Add the shrimp to the grill pan and grill on both sides until fully cooked, pink and opaque, about 4 minutes total. Spread the white sauce on the dough in an even layer. Scatter the shrimp over the sauce. Sprinkle with the mozzarella and the remaining 1/4 cup Parmesan. Place under the broiler until the cheese is melted and bubbly, keeping a close eye so it doesn't burn, 2 to 7 minutes. Sprinkle the red pepper flakes and parsley on top before serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 24397,"Lamb Curry Empanadas 1/2 cup raisins 1/3 cup rum 3/4 cup Greek yogurt 4 tablespoons Curry Oil, recipe follows 1 cup onions 1 teaspoon diced, seeded jalapeno pepper 1 teaspoon minced ginger 1/2 pound 80/20 ground lamb 1/2 teaspoon white pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground cloves 1/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 tablespoons chopped cilantro leaves 2 teaspoons chopped mint leaves 4 tablespoons pine nuts, roasted Dough, recipe follows 3/4 cup vegetable oil 1/4 cup curry powder 1 teaspoon ground cumin 1/2 tablespoons turmeric 3 whole cloves 2 whole red chiles, crushed 3 cups all-purpose flour 2 teaspoons salt 1 teaspoon sugar 8 tablespoons shortening 1/4 cup water 2 eggs Instructions: Add raisins to rum; set aside. Let marinate for 10 minutes. Add half the raisins and 1 tablespoon of the curry oil to the Greek yogurt. Mix and set aside for 1 hour. In a medium saute pan, heat the remaining 3 tablespoons oil. Add onions, jalapeno, ginger, and lamb; cook until lamb is cooked through. To the lamb mixture, add all the other ingredients, along with the remaining rum-soaked raisins. Remove from heat and let cool. On a floured cutting board, roll out dough to 1/8-inch. Cut out 5-inch diameter disks. Add one tablespoon lamb mixture to each disk of dough. Fold dough over and seal edges firmly with thumb. Repeat process. Place on parchment lined cookie sheet and bake at 350 degrees F for 25 minutes or until golden brown. Bring entire mixture to simmer for 2 minutes. Strain and let cool. In a large bowl, mix together flour, salt and sugar. Add shortening into flour and mix until crumbled, then mix in water and eggs. Knead for 10 minutes, then cover with plastic wrap and chill for 30 minutes before rolling out. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 24398,"Chicken Noodle Soup Extra-virgin olive oil, as needed 1 large onion, cut into 1/2-inch slices 4 ribs celery, cut into 1/2-inch dice 3 carrots, cut into 1/2-inch dice Kosher salt 2 cloves garlic, smashed 2 teaspoons crushed red pepper flakes 1 bunch thyme 3 pounds bone-in chicken legs and thighs, skin and excess fat removed Water, as needed 2 bay leaves 1 lemon, halved 1 teaspoon ground cinnamon 2 grates fresh nutmeg Freshly ground black pepper 2 cups small pasta, preferably small shells such as orecchiette, or orzo 1 (15-ounce) can white beans or chick peas 1 bunch cilantro, leaves coarsely chopped Instructions: Coat a large stock pot with olive oil and add the onions, celery and carrots. Season with salt, to taste, and bring the pot to medium-high heat. Cook the vegetables until they start to soften and are very aromatic, about 10 minutes. Add in the garlic, crushed red pepper and thyme and cook for another 2 to 3 minutes. Add the chicken and fill the pot with enough water to cover the chicken. Add the bay leaves, bring the ingredients to a boil, then reduce the heat to a simmer. Cook for 30 minutes and skim off any particles that accumulate on the surface. Squeeze the juice of the 2 lemon halves into the soup and drop in the lemon halves. Add the cinnamon and nutmeg and taste for seasoning. Adjust the flavors with salt and pepper, if needed. Simmer the soup for an additional hour. While the soup is simmering, bring another pot of well-salted water to a boil over high heat. Add the pasta and cook until \al dente,\ firm but not crunchy. Drain the pasta and transfer to a medium bowl. Add 1 teaspoon of olive oil and toss. Reserve. After the soup has finished, switch the heat off and remove the chicken to a cutting board. Discard the lemon halves, thyme and bay leaves. Let the chicken cool, then remove the bones and discard. Pull the meat into bite-sized pieces and return them to the pot. Taste the soup for seasoning, which should be spicy with a bright lemon flavor and a warm cinnamon chicken feel. It should be very full-flavored and warm your soul. Rinse the beans and add them to the pot. Adjust the seasoning, if needed. Spoon some of the reserved pasta into the bottom of each serving bowl and ladle the hot soup over the pasta. Garnish with the chopped cilantro and serve. This soup is perfect for a cold day! YAY! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 24399,"Baccala Salad 2 pounds salt cod cut in 3-inch pieces 1 cup olive oil 4 cloves garlic 1/2 cup lemon juice 2 cups hot and sweet vinegar peppers 1 cup Gaeta olives 1/4 cup capers 2 tablespoons chopped parsley Salt and pepper, to taste Instructions: Soak cod for 2 to 3 days, refrigerated, changing water regularly. In large pot, bring 6 quarts of water to a boil, add cod and cook until fish breaks off easily. Strain and cool. After it cools, remove skin and bones, if there are any, and break into bite size pieces. In medium saute pan heat oil and saute garlic for 2 to 3 minutes. Cool. In a bowl, add cod, pour oil and garlic over, add lemon juice, peppers, olives, capers, parsley and salt and pepper, to taste. Place in serving platter and serve at room temperature. ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 24400,"Apple Butter-Glazed Cocktail Franks 2 cups apple butter 1 cup chicken stock 1/4 cup BBQ sauce 1/4 cup apple juice 2 tablespoons pure maple syrup or honey 1/2 teaspoon red pepper flakes Kosher salt One 1-pound package smoked cocktail franks Instructions: In the bowl of a medium slow cooker (3-quart), combine the apple butter, chicken stock, BBQ sauce, apple juice, maple syrup or honey, red pepper flakes and a pinch of salt. Whisk to thoroughly combine. Add the cocktail franks, stirring to mostly submerge them in the sauce. Cover and cook on high until heated through, about 3 hours. Serve warm in the sauce. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 24401,"Toffee Lace Cups 1 stick (4 ounces) unsalted butter 2/3 cup brown sugar (3 1/2 ounces by weight) 5 fluid ounces dark corn syrup (5 1/2 ounces by weight) Pinch of kosher salt Juice of a quarter lemon 1 cup flour (4 1/2 ounces by weight) Instructions: Combine all ingredients except flour in a small, heavy saucepan over med-high heat. Bring to a boil, stirring often. Once mixture is at a boil, stir constantly for 2 minutes. Remove from heat and sift in flour a little at a time, stirring to combine each addition before adding the next. Cool to room temperature or refrigerate for later use. (If refrigerated, allow mixture to come up to room temperature before cooking.) Heat oven to 350 degrees. Cover a backing pan or cookie sheet with parchment paper and spoon out mixture with a metal soup spoon or a number 50 disher. Cookies will spread out like crazy, so place dollops 6 to 8 inches apart. Bake 18 minutes or until deep mahogany brown. To form into cups, use a metal spatula to transfer the hot candy disks to the bottoms of inverted ramekins or custard cups. (Have a ramekin for each disk, or the disks will set before you can get through them all.) Work quickly and the disks will conform to the shape of the cups. Remove when cool and store wrapped with paper towel inside resealable plastic bags. Variation:While hot, disks can be cut into shapes with a pizza cutter and used as garnish for other desserts, or l ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 24402,"Belgian Waffles the Brew Chef(Tm) Way 2 ounces fresh cake yeast or 4 packages dry yeast 6 cups milk, warmed to 100 degrees 6 large egg yolks 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled to lukewarm 12 tablespoons (1 1/2 sticks) margarine, melted and cooled to lukewarm 1 cup Vanilla Sugar, recipe follows, or 1 cup sugar and 1 tablespoon vanilla extract Pinch of salt 8 cups all-purpose flour 6 large egg whites, beaten to soft peaks Serving suggestions: confectioners' sugar, whipped cream and fresh fruit 2 cups sugar 1 vanilla bean, cut into small pieces Instructions: In a small bowl, dissolve the yeast in 1 cup of the lukewarm milk. In large deep mixing bowl (the dough will double or triple in volume), whisk the egg yolks with 1/2 cup of the remaining milk and the melted butter and margarine. Add the yeast mixture, sugar and salt. Gradually add the flour to the batter by sifting it in. Alternate additions of flour with the remaining 4 1/2 cups milk. Stir with a wooden spoon after each addition. Fold in the beaten egg whites. Cover with a clean towel and put in a warm place. Let rise for 1 hour. The batter should double or even triple in volume. Check the batter from time to time to make sure it isn't about to erupt. Stir it down once or twice. Bake the waffles in a hot waffle iron. The easiest way to get the batter onto the waffle iron is to transfer the batter into a water pitcher and pour the batter from the pitcher. Serve the baked waffles with confectioners' sugar and butter, or whipped cream and fresh fruit. Allow any leftover waffles to cool on a rack before storing. Place sugar and vanilla bean in food processor fitted with a metal blade. Process until the vanilla bean is finely minced. Strain sugar through a sieve to remove any large pieces of vanilla bean. Store in an airtight container. It will keep indefinitely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 24403,"Garlicky Grilled Chicken, Portobello, and Radicchio Salad 4 cloves garlic, smashed and chopped Kosher salt and freshly ground black pepper 1/2 cup extra-virgin olive oil, plus more for drizzling 1/2 cup chopped fresh flat-leaf parsley 6 sprigs fresh thyme, leaves only 1 (4 to 4 1/2 pound) chicken, cut in 1/2 4 portobello mushrooms, brushed clean and stems removed 2 small heads radicchio, halved Watercress, to serve Instructions: Put the garlic onto a cutting board and sprinkle it with about 1/2 teaspoon salt. Using the side of a large knife, slowly mash the garlic into a paste. Put the garlic paste into a small bowl and blend in 1/2 cup olive oil, parsley, and thyme leaves. Pour half the mixture over the chicken and season it with salt and pepper. Set the chicken aside to marinate while you prepare the other ingredients for grilling. Heat the grill to medium high. Drizzle half the remaining marinade into the mushrooms and half onto the cut side of the radicchios. Season both with salt and pepper and place them on the grill over indirect heat. Grill until the mushrooms and radicchio are soft, about 10 to 15 minutes; set them aside to cool while you cook the chicken Put the chicken on the grill and cook for about 15 to 20 minutes per side, or until cooked through and juices run clear. Set aside until cool enough to handle. To serve, cut the chicken into pieces, cut the mushrooms into quarters, and cut the radicchio into wedges. Gently toss everything together with some fresh watercress and an extra drizzle of olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 24404,"Booya-Posole Community Stew 1 tablespoon minced fresh thyme 1 tablespoon sweet paprika 1 3-inch cinnamon stick 4 cups low-sodium chicken stock 3 bay leaves 1 15.5-ounce can white hominy, drained and rinsed 2 ears fresh sweet corn, kernels cut off Chopped fresh cilantro, for topping 4 tablespoons salted butter 1/2 large sweet onion, diced 1 large carrot, diced 2 stalks celery, diced 1/2 large red bell pepper, diced 1 jalapeno pepper, minced Fine sea salt and freshly ground black pepper 4 cloves garlic, minced 1 cup crushed fresh or canned plum tomatoes 2 skinless chicken legs (1 1/2 pounds) 1 pound pork butt, sliced 1 inch thick Instructions: Heat the butter in a large stockpot over medium heat. When it melts, add the onion, carrot, celery, bell pepper, jalapeno and 1/2 teaspoon each salt and pepper. Cook, stirring, until the vegetables are soft and sweet, about 20 minutes. Add the garlic and tomatoes and cook until thick and jammy, about 10 minutes. Meanwhile, preheat a grill or a stovetop grill pan over medium-high heat. Blot dry the chicken legs and pork and season with salt and pepper. Grill the chicken and pork until wellmarked on both sides and partially cooked through, about 10 minutes. Cut the pork into 1-inch cubes. Add the thyme, paprika, cinnamon stick, 1 teaspoon salt and 1 teaspoon pepper to the stockpot. Add both meats, the stock, 4 cups water and the bay leaves. Bring to a simmer and cook, partially covered, stirring once in a while, until the pork is very tender when poked with a fork, about 1 hour, 30 minutes. Remove the chicken legs, pick the meat from the bones, chop it into large pieces and return it to the stew. Add the hominy and simmer the stew another 30 minutes to 1 hour, or until everything is really tender and the meat is falling apart. Mash the pork against the side of the pot to break it up. (Don't worry if the chicken looks like it's almost dissolving: That's typical of booya.) Add the corn and cook 5 more minutes. Remove the bay leaves and cinnamon stick. Taste to check the seasoning and add more salt, if needed. Serve with the chopped cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 24405,"Chai Ice Cream in Caramel Cups 1 pint vanilla ice cream 1/4 cup brewed Chai tea, chilled 1 teaspoon freshly ground black pepper 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground cardamom Caramel squares Sliced almonds for garnish Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Soften the ice cream in a large bowl. Add the tea and spices and mix until thoroughly combined. Pack and re-freeze at least 2 hours. Unwrap the caramel squares and place them on the baking sheet spaced about 2 inches apart. Bake until melted and softened. Place another piece of parchment on top and press the caramel into a circle. Cool another 2 minutes. Peel the caramel circles off the parchment and press into mini muffin pans to form a small cup shape. Cool completely. Scoop ice cream into cups and garnish with almonds. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 24406,"Slow-Cooker Cabbage, Potatoes and Bacon Nonstick cooking spray 1 small cabbage, roughly chopped (about 6 cups) 1 small onion, chopped 3 medium potatoes (about 1 pound) 1 tablespoon caraway seeds, optional Kosher salt and freshly ground black pepper 4 strips center-cut bacon, chopped 8 ounces Irish lager beer, such as Harp, or reduced-sodium chicken stock Instructions: Spray a large slow-cooker crock with nonstick cooking spray. Place the cabbage in the bottom, then add the onion and toss gently. Add the potatoes, caraway seeds, 3/4 teaspoon salt and 1/2 teaspoon pepper. Sprinkle the potatoes with bacon and pour the beer over the potatoes and bacon.
Cook until the potatoes are tender, 3 hours on the high setting or 6 to 7 hours on the low setting. Stir gently before serving. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]" 24407,"Sea Salt Sweet Potatoes 2 lbs. (about 3 medium) Sweet Potatoes, peeled and cut into 1-inch pieces ? teaspoon Morton? Coarse Sea Salt, plus more for finishing 2 tablespoons Vegetable Oil ? teaspoon Ground Black Pepper ? cup Maple Syrup ? cup Pecan Pieces Instructions: Preheat oven to 425F and coat 9 in. x 13 in. baking pan with cooking spray. Mix all ingredients together in a separate bowl, except for pecans. Arrange mixture in baking pan. Bake for 25-30 minutes, stirring halfway through. Finish with a pinch of Morton? Coarse Sea Salt. And serve! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 24408,"Free Form Polenta Lasagna 7 to 8 cups water* 7 to 8 cups milk* 2 tablespoons olive oil, plus extra for oiling pan, and for sauteing Salt and freshly ground pepper
Salt and freshly ground pepper 1 pound coarsely-ground cornmeal 2 ounces butter 2 tablespoons grated Parmesan 1 cup grated Taleggio Basil Oil, recipe follows Hardwood Smoked Tomato Sauce, recipe follows Grilled Vegetables, recipe follows 1/2 pound basil, leaves only 2 cups olive oil 4 cups vegetable oil 2 onions, quartered 12 Roma tomatoes 2 tablespoons olive oil 1 head garlic, roasted 1 teaspoon dried oregano 3 bay leaves 8 cups canned peeled tomatoes 1 cup dry white wine 3 tablespoons chopped fresh basil leaves 2 teaspoons sugar Salt and freshly ground pepper 1/2 eggplant, cut into rounds 1 red bell pepper, cut into 2-inch strips 1 green bell pepper, cut into 2-inch strips 1 zucchini, cut into 1/2-inch rounds 1 yellow squash, cut into 1/2-inch rounds 1 red onion, cut into 1/2-inch rounds 2 portobello mushrooms, gills removed 1/2 cup olive oil Salt and freshly ground pepper Salt and freshly ground pepper 2 tablespoons minced garlic Fresh herbs, optional Instructions: Lightly coat a sheet pan with olive oil and set aside. Bring the water, milk, and olive oil to a boil in a large pot. Add salt and pepper, and then sprinkle in the cornmeal, stirring continuously with a wooden spoon or heavy whisk to avoid lumps. Reduce the heat to medium and continue cooking, stirring frequently, for about 15 minutes, or until the polenta pulls away cleanly from the sides of the pot. Season, to taste, again with salt and pepper. Fold in the butter and Parmesan. Turn the polenta onto the prepared sheet pan and smooth it out. Cover it with plastic wrap, and put it in the refrigerator until it is quite cold, preferably overnight. Using a 4-inch round pastry cutter, cut the cold polenta into 4-inch round cakes. Place the cakes on parchment paper, leaving them covered with plastic wrap until ready to serve. Close to serving time, heat a large skillet over medium-high heat. Add enough olive oil to coat the bottom of the skillet, and let the oil heat. Dust the polenta cakes with flour, add them to the pan in batches, and saute until crispy and golden brown. Top each cake with 1 tablespoon Taleggio, and place under the broiler until cheese is melted and a little browned on top. Serve the polenta cakes with basil oil, smoked tomato sauce, and grilled vegetables, layering like free-form lasagna as desired. Blanch the basil for 3 to 5 seconds in a large pot of boiling salted water. Using a spider or a slotted spoon, immediately plunge the basil into a bowl of ice water to retain its bright green color. Gently squeeze the basil to remove as much excess water as possible.
Put the basil in a food processor or blender. Add both oils, and puree until smooth. Put the pesto in an airtight container, and refrigerate it overnight. Then pour off the excess oil that has settled on top. Pour pesto into squirt bottles for easier service. Smoke the onions and fresh tomatoes in a smoker under mesquite chips. Remove from smoker, and set the tomatoes aside. Heat the olive oil in a large saucepan over medium-high heat. Add the smoked onions and garlic to the pan, and saute until tender and very fragrant. Add the oregano and bay leaves and cook for 1 more minute, or until fragrant. Add the smoked tomatoes and the canned tomatoes, and bring mixture to a boil. Add the white wine and basil, reduce the heat, and simmer for about 15 to 20 minutes. Using an immersion blender, puree the sauce until smooth. Then add the sugar, and simmer for another 10 to 12 minutes. Strain sauce through a medium-sized mesh sieve. Season to taste with salt and pepper. Preheat a grill, or heat a grill pan over medium-high heat. In a large bowl, toss all of the sliced vegetables with the olive oil. Add salt and pepper, to taste. Add the garlic and fresh herbs, if using, and toss all together. Grill the vegetables until they are tender yet still slightly crisp. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 24409,"Meaty Ziti with Pesto Dollop 1 teaspoon kosher salt, plus more for seasoning 2 tablespoons (26 grams) extra-virgin olive oil
1 pound (453 grams) sweet Italian sausage, removed from casings
1 medium onion, sliced
1 medium bulb fennel, quartered, cored and thinly sliced (reserve 1/2 cup tender fronds for the pesto) 1/2 teaspoon red pepper flakes
1/2 cup dry red wine
One 28-ounce/794-gram can whole tomatoes, crushed by hand
One 8-ounce/227-gram can tomato sauce (reserve the can)
1 pound (453 grams) ziti
2 cups (224 grams) low-moisture whole milk shredded mozzarella
1/2 cup (40 grams) grated Parmesan One 8-ounce/226-gram ball fresh mozzarella, halved
Freshly ground black pepper
2 cups loosely packed fresh basil 1 cup loosely packed fresh Italian parsley leaves
1/2 cup fresh fennel fronds
1/4 cup (30 grams) blanched almonds, toasted
1 lemon, zested and juiced
1 clove garlic, crushed 1 teaspoon kosher salt
2 tablespoons (10 grams) grated Parmesan, plus more for finishing
1/3 cup (71 grams) extra-virgin olive oil, plus more for drizzling
Instructions: For the meaty ziti: Place an oven rack in the middle position. Preheat the oven to 425 degrees F. Bring a large pot of salted water to boil for pasta. Heat a large braiser (about 5 quarts) over medium heat and add the olive oil. Crumble in the sausage. Cook, breaking up into small pieces with a wooden spoon, until browned, about 4 minutes. Add the onion, sliced fennel and 1/2 teaspoon salt. Cook, stirring occasionally, until wilted, 4 to 5 minutes. Season with the remaining 1/2 teaspoon salt and the red pepper flakes. Stir to incorporate and allow the red pepper flakes to toast, about 1 minute. Add the wine. Increase the heat to reduce by half, about 2 minutes. Add both cans of tomatoes. Add 1 cup water to the smaller reserved can and add the tomato-water to the pot. Bring to a simmer and cook until thick and flavorful, about 15 minutes. Meanwhile, add the ziti to the boiling water and cook according to the package instructions. Drain and add the pasta to the sauce. Toss to coat. Add almost all the shredded mozzarella (saving some for the top) and 1/4 cup Parmesan. Tear half the fresh mozzarella into smaller pieces and add to the pasta; fold the cheeses into the pasta. Top with the remaining shredded mozzarella and remaining 1/4 cup Parmesan, then dot with torn pieces of the remaining fresh mozzarella. Bake, uncovered, until the edges are bubbling and the top is golden and crusty, 20 to 25 minutes. Meanwhile, make the pesto. For the pesto: Combine the basil, parsley, fennel fronds, almonds, lemon zest and juice, garlic, salt and Parmesan in the bowl of a food processor. Pulse to make a coarse paste. With the machine running, add the olive oil in a steady stream to make a smooth pesto. Dollop the pesto on top of the hot pasta. Season with black pepper and finish with grated Parmesan. ","[Chianti, Barbera, Montepulciano, Aglianico]" 24410,"Peanut Butter and Jelly Granola 4 tablespoons unsalted butter, melted 3 tablespoons packed light brown sugar 3 tablespoons honey 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 1 3/4 cups old-fashioned rolled oats 1 cup honey-roasted peanuts Cooking spray 2/3 cup dried cranberries 1/2 cup peanut butter chips Instructions: Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, honey, vanilla and salt in a large bowl. Add the oats and peanuts, and toss until evenly coated. Coat a rimmed baking sheet with cooking spray, and spread the oat mixture out. Bake the oat mixture until golden and toasted, 30 to 35 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in the cranberries and peanut butter chips. (The granola can be stored in an airtight container at room temperature for up to 5 days.) ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 24411,"Bison Sirloin Steak and Vegetable Kabobs with Couscous salad 3 (6 oz.) Bison Sirloin Steaks, cut into 1 inch pieces 1 red pepper, cut into 1 inch pieces 1 yellow pepper, cut into 1 inch pieces 1 green pepper, cut into 1 inch pieces 1 red onion, cut into 1 inch pieces ? cup extra-virgin olive oil ? cup red wine vinegar 1 tablespoon granulated garlic 1 tablespoon cracked black pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 2 teaspoons sea salt 10-12 wood skewers soaked in water 3 cups cooked couscous, follow package directions and cool 1 small butternut squash, peeled, diced into ? inch pieces 1 tablespoon extra-virgin olive oil Salt and pepper to taste
1 (6 oz.) container of grape tomatoes, de-stemmed 1 cup red, yellow and green bell peppers, diced ? cup green onion, diced Juice from one medium orange Instructions: Preheat grill on high for 5-10 minutes. Thaw and cut bison sirloin steaks into 1 inch pieces, place in bowl and set aside. In large bowl combine olive oil, vinegar, garlic, black pepper, oregano, basil, thyme and seal salt to make marinade. Add vegetables to marinade and toss to coat. Assemble vegetable skewers, alternating vegetables. Continue until all vegetables are gone. Add bison sirloin to remaining marinade left over in the mixing bowl and toss to coat. Assemble bison skewers with remaining skewers. Place vegetable skewers on the well-heated grill 2-3 minutes before adding the bison skewers, they will take longer to cook. Turn vegetable skewers over once and then add bison skewers to the grill. Cook for about 3-4 minutes, turn bison skewers and cook an additional 3-4 minutes or until done (8-11 minutes total cooking time). Preheat oven to 400F. Toss butternut squash with 1 tablespoon olive oil and sprinkle with salt and pepper. Roast in preheated oven for 20 minutes on a sheet pan. Turn squash over, add tomatoes. Continue to roast until soft and golden brown, about 20 minutes more. Combine prepared couscous and remaining ingredients in mixing bowl and toss. Chill for 4 hours and serve. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]

" 24412,"Okra Greens and Corn Saute 4 bunches okra greens (beet greens, dandelion, mustard) 3 tablespoons unsalted butter 3 ears of corn, cut off the cob 1/2 teaspoon salt 1/2 teaspoon white pepper Instructions: Trim greens of any tough stems. Wash and dry. Melt butter in a medium saute pan over high heat. Saute the corn for a couple of minutes, add the okra, salt and pepper. Cook until it begins to wilt, about 2-3 minutes. Serve. ","[Chenin Blanc, Vermentino, Gruner Veltliner]" 24413,"Curtis Aikens Pecan Pie 4 large eggs 1 cup sugar 1 to 2 teaspoons vanilla 3/4 cup corn syrup 2 tablespoons butter, melted Dash of salt 1 cup pecan halves 1 9-inch prepared piecrust Instructions: Preheat oven to 375 degrees F. In a large bowl beat eggs with sugar, vanilla, corn syrup and butter. Add salt and stir to mix. Line the bottom of the pie shell with the pecan halves and pour the egg mixture over them. Bake for 30 to 40 minutes or until the pecans rise to the top and the filling is firm.; ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 24414,"Chocolate Nests 12 ounces dark chocolate, chopped 3 tablespoons coconut oil
12 ounces pretzel sticks
1 bag chocolate egg candies
Instructions: Melt the chocolate and coconut oil in a bowl in the microwave 2 to 3 minutes. Coat the pretzel sticks in the chocolate and arrange them into nests on a parchment or wax paper-lined surface. Refrigerate for 10 minutes to set, then add the chocolate egg candies. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 24415,"Spicy Pumpkin Hummus 1 1/2 cups canned pumpkin puree
1 1/2 cups canned chickpeas, drained and rinsed
3 tablespoons tahini 2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon cayenne pepper 1 teaspoon ground cumin
1 clove garlic
Kosher salt and freshly ground black pepper Pita chips, for serving Instructions: Process the pumpkin and chickpeas in a food processor until fairly smooth. Add the tahini, lemon juice, oil, cayenne, cumin and garlic to the food processor and process until smooth. Season with salt and pepper. Serve with pita chips. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 24416,"Queen Mother's Cake 6 ounces (scant 1 1/2-cups) blanched or unblanched almonds 6 ounces unsalted butter, plus extra for pan Fine dry bread crumbs 6 ounces semisweet chocolate, cut into small pieces 3/4 cup granulated sugar 6 eggs, separated 1/8 teaspoon salt 1 teaspoon lemon juice Icing, recipe follows Instructions: ; ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 24417,"The Smoking Swine's Traditional BBQ Sauce 4 medium cloves garlic 1 medium onion 2 cups ketchup
1 cup sour mash whiskey
3/4 cup honey
1/2 cup yellow mustard
1/2 cup white vinegar
1/3 cup Worcestershire sauce
1/4 cup lemon juice
1/4 cup steak sauce
1/4 cup unsulfured molasses
1 teaspoon hot sauce, such as Tabasco 1 cup packed dark brown sugar 2 tablespoons dark cl powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
Instructions: Puree the garlic and onion in a food processor until smooth. Transfer the mixture to a stockpot, add the ketchup, whiskey, honey, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses and hot sauce and whisk together over low heat. Add the brown sugar, cl powder, salt and pepper and bring to a boil. Boil for 5 minutes, stirring, then reduce to a simmer and simmer for 40 minutes. Let cool to room temperature. The sauce will keep for about 2 weeks refrigerated. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 24418,"White Beans and Rosemary Crostini 2 tablespoons olive oil, plus more for drizzling 4 ounces pancetta, diced 3 sprigs fresh rosemary, leaves removed 2 cloves garlic, peeled and thickly sliced Two 15-ounce cans cannellini beans, drained and rinsed Squeeze of lemon juice Kosher salt and freshly ground black pepper Baguette, sliced Instructions: Heat a fireplace to medium heat. Adjust the grill racks over the flame and heat a heavy Dutch oven over the rack. Alternatively, heat a medium saucepan over medium heat.
Once hot, add the oil to the saucepan. Add the pancetta and render some of its fat. Add the rosemary and garlic, and saute until fragrant. Stir in the beans, lemon juice and some salt and pepper. Mash the beans with the back of a wooden spoon. Don't mash them all smooth, you want some texture.
Toast the baguette slices. Serve the beans on top of the toasted baguette. Drizzle with olive oil if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 24419,"Pretzel-Crusted Flourless Chocolate Cake with Sauteed Spiced Pears and Salted Caramel Sauce 2 cups mini pretzels 1 cup sugar
8 tablespoons (1 stick) butter, melted
Pinch salt
8 pieces dark chocolate-covered caramel candy, cut into quarters
1 pound semisweet coverture chocolate pistoles 8 tablespoons (1 stick) butter
4 egg whites
3 tablespoons sugar
6 egg yolks
1 tablespoon ground cinnamon 1/2 tablespoon ground ginger
1 teaspoon star anise powder
2 tablespoons butter 4 large pears, cut into 1/2-inch dice
1/2 cup sugar
1 tablespoon French brandy
1 1/2 cups sugar 1/2 cup water
1/4 cup corn syrup
1/2 tablespoon salt
1/2 cup heavy cream
8 tablespoons (1 stick) butter
Sweetened whipped cream, flavored with a little brandy, for serving Instructions: For the pretzel crust: In a food processor, pulse the pretzels, sugar and butter together until nearly as fine as graham cracker crumbs. Line a 9-inch cake pan with parchment and press the pretzel crumbs into the base. Bake in a preheated 350-degree oven for 10 minutes. Cool on a rack. Once cooled, scatter the caramel pieces over the top and set aside For the flourless chocolate cake: Adjust the oven to 425 degrees F. Melt the chocolate and butter in a double boiler over medium heat. In a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until they reach medium peaks. Add the sugar and whip to stiff peaks. Add the egg yolks and whip for two minutes. Fold in the chocolate mixture in three stages, being careful not to deflate the batter. Pour the batter into the pretzel crust, and bake for 15 minutes. When done, the center should feel slightly bouncy, but an inserted cake tester should come out like a moist brownie batter. Allow the cake to cool overnight before unmolding. For the spice blend: In a small bowl, mix together the cinnamon, ginger and star anise until well blended. Set aside. For the sauteed pears: In a saute pan over medium heat, saute the pears until slightly translucent. Add the sugar and 1/2 tablespoon of the spice blend, and cook until the pears are tender and their juices slightly thickened. Allow to cool before use. For the salted caramel sauce: In a large pot, combine the sugar, water, corn syrup and salt. Cook until the mixture acquires a nice amber color, indicating it has reached the caramel stage (325 degrees F on a candy thermometer). Remove from the heat. Gently heat the cream in the microwave, then add it slowly to the caramel (be very careful?the mixture will bubble up!). Once all cream is added, stir in the butter. Taste and season with more salt if necessary. Let cool. To finish: Top the cake with sauteed pears and pour caramel over. Chill until the caramel sets. Serve with brandy-flavored sweetened whipped cream. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 24420,"Grilled Chicken Breast with Avocado Corn Salsa 1 ear corn, roasted 1 avocado, diced 1/4 cup minced red onion 1/4 cup minced red bell pepper 1/2 teaspoon minced garlic 2 dashes hot pepper sauce 1 teaspoon ground cumin 1/4 teaspoon chili powder 3 tablespoons chopped cilantro 1 tablespoon lime juice 4 boneless chicken breasts 1 cup lemon juice Olive oil as needed Salt and pepper Instructions: Cut the kernels off the cob and mix together with all the remaining ingredients. Keep covered and refrigerated. The recipe for salsa should not be made a day in advance, as the avocado will turn brown. Preheat grill or broiler. Season chicken with olive oil, salt and pepper. Brush with lemon juice. Grill 10 to 15 minutes total on a hot grill, turning 3 times. Serve with Avocado Corn Salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 24421,"A Peachy Dessert 1 can sweetened condensed milk 1 can peaches, halved 1 bottle peach tea Instructions: Boil the can of sweetened condensed milk for 2 hours, add more water if needed Remove the can and place into a bowl of iced water to allow it to cool. BE SURE TO COOL THE CAN BEFORE OPENING! THE CAN WILL EXPLODE WHEN OPENING, IF YOU DO NOT LET IT COOL PROPERLY. Once the can has cooled, place the peaches into a bowl and pour the caramelized milk over them. Pour the Snapple over the dessert.; ","[Chardonnay, Moscato, Riesling]" 24422,"Ultra-Creamy Avocado Smoothie 1 cup milk 1/2 cup sweetened condensed milk, plus more to taste 2 cups crushed ice 2 ripe Hass avocados, pitted Instructions: Blend the milk, sweetened condensed milk and ice in a blender until very smooth. Add the avocado flesh and blend again until smooth. The mixture will be quite thick; add cold water a few tablespoons at a time, blending after each addition, until the mixture is pourable. Taste and add more sweetened condensed milk if you want it sweeter. Serve in chilled glasses with straws. ","[Chardonnay, Sauvignon Blanc, Riesling]" 24423,"Vegan and Gluten-Free Fruit and Almond Shortbread Bars 2 sticks (1 cup) vegan butter or margarine (we like Earth Balance) 1/2 cup sugar 1/2 teaspoon pure vanilla extract 1/2 teaspoon almond extract 1 cup almond flour 1/2 cup white rice flour 1/2 cup potato starch 1/4 teaspoon kosher salt 1 cup fruit preserves Sliced almonds, for topping Instructions: Preheat the oven to 350 degrees F and grease an 8-inch or 9-inch square pan.
With a hand or stand mixer, beat the vegan butter and sugar until light and fluffy. Add the vanilla and almond extracts.
In a medium bowl, mix the flours, starch, and salt.
Add the dry ingredients to the \butter\ mixture and mix until just incorporated.
Press two-thirds of the dough into the pan and bake for about 10 minutes, or until the crust is pale light brown. Remove it from the oven.
When the pan has cooled enough to handle, spread the preserves evenly over the crust.
Break the remaining dough into little tiny pieces and drop them evenly over the jam. Top with the almonds.
Bake for another 25 to 30 minutes, or until the top is a nice golden brown.
Cut into bars and serve immediately, while still warm, or store them in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 24424,"Snow Crab Bloody Caesar 1 lemon, cut into wedges Steak spice Handful of ice Salt and freshly ground black pepper Dash Worcestershire sauce Dash hot sauce 1 teaspoon fresh, grated horseradish 1/4 cup vodka, optional 1/2 cup tomato juice (recommended: Clamato juice) 1 celery stick, for garnish 1 snow crab claw, for garnish Instructions: Rim your glass by running a lemon wedge around the edge, then dipping the rim into a small dish of the steak spice. Put ice into a tall glass. Add a dash of salt, and pepper, to the ice. Add dashes of Worcestershire, and hot sauce. Peel and grate some fresh horseradish into the glass. Add the vodka, if using. Top up with juice. Garnish with a lemon wedge, celery stick, and crab leg. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24425,"Grilled Pork Chops with Lemon Shallot Chutney 4 (8-ounce) pork chops, frenched Coarse kosher salt Cracked black pepper Smoked paprika 2 tablespoons olive oil Lemon Shallot Chutney, recipe follows 4 Meyer lemons, supremed 2 shallots, sliced into thin rings 2 tablespoons chopped fresh tarragon leaves 2 tablespoons chopped chives 3 tablespoons olive oil Pinch sugar Salt and freshly ground black pepper Instructions: Preheat grill to medium. Season the pork chops with salt, pepper and smoked paprika, to taste. Drizzle with olive oil and put on the hot grill. Grill for 4 to 5 minutes on each side achieving slight char. Transfer to a platter, top with Lemon Shallot Chutney and serve. In a small bowl, mix together the lemon sections, shallots, tarragon, chives, olive oil, sugar, and salt and pepper, to taste. Set aside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24426,"Chorizo Torta 4 Mexican rolls or kaiser rolls (any wide roll will do) 2 links spicy chorizo 8 slices chihuaua cheese 2 roasted pasilla or poblano peppers, peeled, seeded and cut into thin strips (or rajas) 1/2 cup red salsa Instructions: Remove chorizo from casings and fry in a skillet until cooked through, (about 5 minutes). Drain fat from chorizo and set aside. Slice roll in half and spread red salsa on each side, being sure to coat the bread thoroughly. Add some of the cooked chorizo to the bottom half of the bread, follow with the roasted peppers, and top with 2 slices of cheese. Place the top half of the bread on top and wrap in foil. Place in a barbecue or a preheated 350 degree F oven for about 10 minutes, until bread is toasted and cheese is melted. Remove from heat and unwrap. Cut each torta or sandwich in half and enjoy. ","[Tempranillo, Garnacha, Zinfandel, Barbera]" 24427,"Oatmeal-Coconut Sammies 2 1/2 cups unbleached all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon fine sea salt 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 4 sticks unsalted butter, at room temperature 2 cups granulated sugar 1 cup brown sugar 4 large eggs, at room temperature 1 teaspoons pure vanilla extract 4 1/2 cups old-fashioned rolled oats (not quick cooking) 1 cup sweetened flake coconut, toasted 1 cup golden raisins 1/4 cup turbinado sugar, for sprinkling 1 stick butter, at room temperature 2 cups confectioners' sugar 1/4 cup whole milk 1 teaspoons pure vanilla extract Instructions: For the cookies: Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper. Sift together the flour, baking soda, cinnamon, salt, allspice and cloves in a medium mixing bowl and set aside. Cream the butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if using a hand-held mixer) on medium speed until light in color, 3 to 5 minutes. Add the eggs and vanilla, and beat until fluffy, 1 to 2 minutes. Mix in the oats until just combined. Add the dry ingredients in thirds until just combined, for no more than 2 minutes. Sprinkle in the toasted coconut and raisins and stir until just combined. Scoop the dough onto the prepared cookie sheets with a large ice cream scoop, leaving 1 inch between each cookie to ensure even baking. Lightly tap down each cookie with the palm of your hand and sprinkle with just a pinch of turbinado sugar. Bake for 8 to10 minutes in the middle of the oven, rotating the sheet half way through the baking time for even doneness. For the filling: Cream the butter on medium speed until light and fluffy, 2 to 3 minutes. Add 1 cup of the confectioners' sugar, milk and vanilla, and mix on low speed until smooth and creamy, 1 to 2 minutes. Add the second cup of sugar while mixing on low speed until the filling reaches the desired light and fluffy consistency, 2 to 3 minutes. To sandwich the cookies: Put a dollop of filling (about 1 tablespoon) on the bottom of one cookie and place the other cookie right side up on top. Repeat with the remaining cookies. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 24428,"Hon Do Po Bin (Red Bean Pancakes 1 pound dry red beans 1 cup Vegetable oil 2 cups granulated sugar 3 eggs, beaten 3 cups water 3 cups all-purpose flour Instructions: Cover the beans with cold water to l inch above the beans and soak overnight. Cook the beans in the soaking water for about 2-1/2 hours, until the beans are very soft, virtually falling apart. Cool the beans. Pour off some of the water. Press the beans and remaining water through a food mill with a medium sieve. (May also use a ricer.) Discard the skins. Heat the vegetable oil in a wok or saute pan (ideally teflon-lined). Add the sugar and stir until dissolved. Add all of the red bean puree to the oil and sugar mixture, Stir constantly until all of the water is evaporated, leaving a thick paste. Cool the sweet red bean paste. Put it in a refrigerator container and chill until solidified. Mix the eggs, flour and water into a smooth batter. Blend until smooth with no lumps. (if necessary, strain through a sieve.) Heat a wok or saute pan over medium heat. Add 1/2 tablespoon vegetable oil and swirl around to coat the pan. (Use a paper towel to wipe away excess oil.) Spoon 5 tablespoons batter into the pan and swirl to make a round thin pancake shape. Cook until light brown, about 1/2 minute. Add 3 tablespoons of red bean paste on the center of the pancake. Fold the pancake in half and flatten it a bit. Flip the filled pancake over and cook for another 1/2 minute. To serve: Place the pancake on a serving plate and cut into 6 squares. Serve hot. ","[Shiraz, Tempranillo, Garnacha, Barbera]" 24429,"Mesquite Smoked Stuffed Brisket Burger 1 pound bacon 4 cups grated white American cheese 2 to 3 serranos or jalapenos, chopped finely 2 to 3 pounds freshly ground beef
1/2 cup dry rub, plus more as needed for sprinkling
Salt and pepper
4 cups finely sliced yellow onions 1/2 cup plus 2 tablespoons olive oil
4 to 5 large tomatoes, sliced 1/4-inch thick
4 tablespoons butter 4 to 6 large hamburger buns
Instructions: Preheat an offset smoker for cooking at 250 degrees F and add some pieces of mesquite. Cook bacon in a skillet over medium heat. Reserve 12 slices to use for building burgers. Crumble remaining bacon for burger filling. Combine cheese, chiles and crumbled bacon in a bowl and mix thoroughly. Use your hands to press out and form eight to twelve 4-ounce patties from the beef, approximately 4 1/2 to 5 inches in diameter. Place patties on a work surface. Layer 3 ounces filling in the center of a patty, then layer a second patty on top of filling and first patty. Use your fingers to press the edges of the 2 patties together, being thorough in sealing the patties with no holes along the edges. Repeat with remaining patties and filling. Sprinkle each side of the patties with dry rub, salt and pepper. Place patties in smoker and cook 30 minutes, then flip and cook until an instant-read thermometer inserted in the center of a patty registers 130 degrees F for medium-rare, 15 to 30 minutes more. Let patties rest, uncovered, for 15 minutes. Meanwhile, cook onions with 2 tablespoons olive oil in a medium saute pan over low heat until onions are caramelized, soft and golden brown, 10 to 15 minutes. Put tomatoes in a pan, drizzle with 4 to 6 tablespoons olive oil, and sprinkle each side with dry rub. Cover with foil and smoke in offset smoker for 1 hour. Melt butter in a large saute pan or comal over medium-high heat. Place burger buns cut-side down in pan and cook until golden and toasted. Drizzle 2 tablespoons olive oil into the same pan used for bread. Place smoked burger patties into pan and sear each side, 2 minutes per side. (You may also use this same pan to warm up cooled smoked tomatoes, if needed.) Build burgers: Place patties on the buns and top with smoked tomatoes and caramelized onions. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 24430,"Smokey Dogs 3 tablespoons extra-virgin olive oil 1 medium red onion, finely chopped 1 medium red bell pepper, finely chopped 2 cloves garlic, finely chopped 3 tablespoons finely chopped mixed fresh herbs, such as sage and rosemary 3 tablespoons finely chopped sun-dried tomatoes 2 tablespoons brown rice miso 1 tablespoon smoked paprika One 14-ounce can kidney beans, drained and rinsed 1/4 cup buckwheat or all-purpose flour\u202f 1 tablespoon ground flaxseed, optional (otherwise add 1 extra tablespoon flour) 2 tablespoons extra-virgin olive oil 3 medium red onions, halved and thinly sliced 1 tablespoon balsamic vinegar Vegan mayonnaise, for serving 4 hot dog buns Small handful of arugula Ketchup, for serving Yellow mustard, for serving Instructions: For the sausages: Heat 1 tablespoon of the oil in a medium-large saute pan over medium heat and saute the onions and peppers gently, about 1 minute. Stir in the garlic and cook until tender, about 3 minutes more. Stir in the herbs, tomatoes, miso and paprika and cook until the mixture is golden and caramelized, about 2 minutes. Add the beans and heat through, about 1 minute. Turn off the heat, then mix in the flour and flaxseed if using. Using a potato masher, press the mixture together (you want to retain some of the texture as it adds bite when eating, so be mindful not to over-mash). Using clean hands, bring all the ingredients together firmly and shape into a large ball, then cut into 4 equal pieces. Roll each piece into a long sausage shape. I like to measure each sausage piece up against a hot dog bun to shape them to the perfect length to fit. Chill in the fridge to allow the sausage to firm up before frying, at least 30 minutes. Heat the remaining 2 tablespoons oil in a medium-large saute pan over medium heat, then fry the sausages, turning occasionally until crispy and browned, 8 to 10 minutes. Set aside. For the caramelized onions: Heat the oil in a medium-large saute pan over medium heat, then add the onions and stir in the vinegar. Cook on a gently sizzling heat, stirring occasionally, until soft and caramelized, 8 to 10 minutes. For assembly: Spread a layer of mayonnaise on the inside of each hot dog bun, then scatter some arugula over the mayonnaise. Add a sausage and spoon some of the caramelized onions over the top. Finish with a squeeze of ketchup and mustard to taste. Now your Smokey Dogs are ready to devour.
","[Pinot Noir, Chianti, Tempranillo, Garnacha]

" 24431,"Marinated Beef Grilled with Chorizo and Jalape?os Served with Grilled Quesadillas 1/3 cup fresh lime juice (about 3 limes), plus more for grilling 1/3 cup fresh orange juice (about 2 oranges) 1/3 cup extra-virgin olive oil, plus more for grilling 2 teaspoons dried oregano, preferably Mexican 1 3/4 teaspoons Morton kosher salt (0.42 oz/12 g), plus more for grilling 1 teaspoon freshly ground black pepper 1 medium white onion (12.6 oz/358 g), thinly sliced 4 garlic cloves, finely grated 3.3 pounds (1.5 kg) mixed cuts of beef, such as flanken-cut short ribs, rib-eye, New York strip, skirt and/or flank (see Cook\u2019s Note) 1 pound (453 g) fresh chorizo links (about 4) or your favorite sausage 8 large chiles jalape?os (8.8 oz/266 g), left whole 8 large scallions 8 tortillas de maz* 1 pound (453 g) quesillo, Chihuahua or Monterey jack cheese, shredded Grilled tortillas de maz or tortillas de harina con mantequilla (wheat-flour flatbread made with butter)* Guacamole* Salsa tatemada (charred tomato, onion and serrano)* Chopped cilantro Frijoles refritos* Lime wedges *recipe available in cookbook Instructions: In a large bowl, whisk together the lime juice, orange juice, oil, oregano, salt and pepper. Add the onion and garlic and toss with your hands to combine. Add the beef and toss to coat. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour and up to 12 hours. Prepare a gas grill for two-zone heat: Set one burner at medium-high and one or two burners at high. (Alternatively, prepare a charcoal grill for high heat.) Remove the steaks from the marinade, shaking off any excess and brushing off and reserving any onions that are stuck to the meat. Drain the onions in a fine-mesh sieve set over the sink \u2014 discard the marinade and save the onions. Grill the beef over high heat, turning once, for 2 to 3 minutes per side for medium-rare. Transfer to a cutting board and let rest for 10 minutes. If the onions have fallen apart, they will be easier to saut rather than grill, unless you have a vegetable grill basket\u2014and if you do, I recommend using it (even if the onions didn\u2019t fall apart, a grill basket will help prevent them from slipping through the grill grates). Grill or saut the onions until they are charred on all sides, for 4 to 8 minutes. Transfer to a plate. Grill the chorizo, turning occasionally, until charred on all sides and cooked through, for 2 to 3 minutes per side. Grill the whole jalape?os and scallions over medium-high heat, turning occasionally, until charred and tender, for 4 to 8 minutes. Transfer to a large bowl and toss with a squeeze of lime juice, a drizzle of oil and a pinch of salt. To make the quesadillas, toast one side of the tortillas over the medium-high side of the grill until lightly charred, for about 1 minute. Flip and place a small mound of cheese on the charred side, then fold in half like a taco and continue to grill until the cheese begins to melt and the tortilla is lightly charred, for about 1 minute. Flip again to char the other side. Serve the quesadillas along with grilled tortillas and you can make tacos or stuff the quesadillas with carne asada, chorizo, chiles jalape?os, scallions, guacamole, salsa tatemada and cilantro. Serve with the refried beans and lime wedges for squeezing. ","[Chardonnay, Pinot Noir, Tempranillo, Garnacha]

" 24432,"Country-Style Meat Loaf 1/2 cup onions (small diced) 1/2 cup celery (small diced) 1/2 cup red bell peppers (small diced) 1 pound ground pork 2 pounds ground sirloin 3/4 cup tomato ketchup 3 eggs (whole) 3/4 cup half and half 1-1/4 cups oatmeal 20 slices smoked bacon 1 1/2 teaspoons salt (kosher, coarse) 1 teaspoon red pepper flakes 1/2 teaspoon ground coriander seed 1/2 teaspoon celery seed 1/2 teaspoon ground cumin seed Instructions: Lightly steam onions, celery, and bell peppers and let cool. Place the cooled vegetables into a mixing bowl and add the pork, sirloin, ketchup, eggs, half and half and mix well. Mix in the oatmeal and spice mix. Place the meat into a loaf pan lined with bacon strips. Place in refrigerator overnight so that the meat loaf firms up. When ready for use, remove from the refrigerator; cover the top of the loaf pan with aluminum foil; place in a pre-heated 350 degree oven on top of a roasting pan. Do this to prevent the overspill from making a mess out of your oven and cook until the inside temperature (with a thermometer) reaches 165 degrees (about 1 1/2 hours). 15 minutes before it is done, remove the foil - this will allow the top to brown. Remove from the oven and pour out excess oil and let it sit for 20 minutes. Turn the loaf pan upside down to remove the meatloaf. Slice with a sharp knife. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 24433,"Butternut Squash Slaw 2 tablespoons maple syrup 2 tablespoons vegetable oil
3 tablespoons sherry vinegar
1 pound butternut squash, peeled, grated on a box grater
1/2 bunch flat-leaf parsley, leaves chopped
2 tablespoons chopped dried cherries
1/4 cup sunflower seeds, toasted
Kosher salt and coarsely ground black pepper
Kosher salt and coarsely ground black pepper Instructions: Whisk together the maple syrup, vegetable oil and sherry vinegar in a large bowl. Add the squash, parsley, dried cherries and sunflower seeds; toss well. Season to taste with salt and pepper. Let sit for 30 minutes at room temperature or 1 hour in the refrigerator before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 24434,"Mustard-Green Onion Potato Salad 3 pounds new potatoes, boiled and sliced into 1/4-inch thick rounds 4 green onions, thinly sliced 1 cup mayonnaise 3 tablespoons Dijon mustard 3 tablespoons whole grain mustard 2 cloves garlic, finely chopped 3 tablespoons white wine vinegar 1/4 cup chopped parsley Salt and freshly ground pepper Instructions: Place the warm potatoes and green onions in a large bowl. Whisk together the mayonnaise, mustards, garlic, vinegar and parsley and season with salt and pepper, to taste. Add the dressing to the potatoes and carefully mix until combined. ","[Chardonnay, Sauvignon Blanc, Riesling]" 24435,"Curried Split Pea Soup 2 tablespoons unsalted butter 1 cup chopped onion Kosher salt and freshly ground black pepper 1 tablespoon minced fresh garlic 12 ounces dried green or yellow split peas, picked over and rinsed 5 cups chicken broth 1 tablespoon curry powder Instructions: Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown. Add the peas, chicken broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 24436,"Sunny's 5-Ingredient Lemon and Cheese Peas 1/2 cup (8 tablespoons) olive oil or salted butter 2 cloves garlic, minced or grated on a rasp grater Zest and juice of 1 lemon
4 tablespoons fresh thyme leaves, gently chopped
Kosher salt and freshly ground black pepper
4 cups fresh spring, English or snow peas
8 to 12 ounces shaved or grated Pecorino-Romano cheese
Instructions: In a pan on medium-low heat, add the olive oil (or butter), garlic and lemon zest. Cook, stirring, so the garlic and zest can steep without browning, about 5 minutes. Add the lemon juice, thyme, a pinch of salt and a few more grinds of black pepper than you normally would. Move the contents of the pan around a bit more while cooking, until the thyme is darker in color and the pan is fragrant, about 5 more minutes. Add the peas and toss to warm and coat, about 4 minutes. Pour into a serving dish and top with the cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 24437,"Sylvia's World Famous Talked About Spareribs 2 slabs pork spareribs (about 3 1/2 pounds) 1 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon crushed red pepper flakes 1 to 3 cups white wine vinegar Sylvia's Original Sauce Instructions: Rub salt, black pepper, and red pepper into ribs. Place in deep baking dish, cover, and refrigerate overnight. Preheat oven to 375 degrees F. Pour vinegar over the ribs and bake 1 1/2 hours. Rotate ribs 2 or 3 times during cooking. Remove ribs from baking dish and place in a single layer on baking sheets. Bake at 350 degrees for 1 hour. Cut slabs between bones into individual ribs and place in a baking dish. Spoon sauce over them to coat lightly. Cover pan with aluminum foil and bake until heated through- about 20 minutes. Serve with original sauce on the side. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 24438,"Banana Bliss Breakfast Sandwiches 2 Tbsp. I Can't Believe It's Not Butter!? Spread 1 Tbsp. firmly packed dark or light brown sugar 1/4 tsp. ground cinnamon 1 large banana, thinly sliced 4 slices crusty whole grain bread Instructions: Combine I Can't Believe It's Not Butter!? Spread, brown sugar and cinnamon in small bowl. Arrange banana on 2 bread slices; top with remaining bread. Evenly spread outside of sandwiches with Spread mixture. Cook sandwiches in 12-inch nonstick skillet over medium heat, turning once, 5 minutes or until golden brown. Also terrific with 1/4 cup sliced strawberries layered with bananas! For extra special twist, saute bananas in I Can't Believe It's Not Butter!? Spread first, then proceed as above! Nutrition Information Per Serving: Calories 300, Calories From Fat 90, Saturated Fat 2.5g, Trans Fat 0g, Total Fat 11g, Cholesterol 0mg, Sodium 310mg, Total Carbohydrates 45g, Sugars 18g, Dietary Fiber 6g, Protein 8g, Vitamin A 10%, Vitamin C 10%, Calcium 6%, Iron 8% ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 24439,"Potato-Beet Hash with Eyeball Eggs 1 pound medium Yukon Gold potatoes (about 3), diced Kosher salt 5 tablespoons extra-virgin olive oil, plus more for the pan Freshly ground pepper 1 small bunch red Swiss chard, leaves torn and stems sliced 4 scallions, thinly sliced 3/4 teaspoon dried thyme, lightly crushed with your fingers 2 8.8-ounce packages fully cooked beets, diced 4 cloves garlic, finely chopped 6 large eggs 6 thin slices pimiento-stuffed olives (2 to 3 olives) Hot sauce, for serving Instructions: Put the potatoes in a medium saucepan and cover with cold water by about 1 inch. Season with salt and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are barely tender, 4 to 5 minutes. Drain well and let cool at least 5 minutes. Heat 1/4 cup olive oil in a large nonstick skillet over medium-high heat. Add the potatoes, season with salt and pepper and cook, stirring occasionally, until the potatoes are browned and crisp, 10 to 15 minutes. Remove to a large plate, leaving the excess oil behind. Add the chard stems, scallions and thyme to the skillet and cook, stirring, until crisp-tender, about 3 minutes; season with salt and pepper. Stir in the beets and garlic until combined, then gradually add the chard leaves, stirring to wilt before adding more. Add 2 tablespoons water and continue to cook until the greens are wilted and tender, about 5 minutes. Return the potatoes to the skillet. Cook, stirring, until heated through, 2 to 3 minutes. Season with salt and pepper. Meanwhile, heat the remaining 1 tablespoon olive oil in a second large nonstick skillet over medium-high heat. Working in batches, crack the eggs into the hot skillet; season with salt and pepper. Cook until the whites are almost set, 3 to 5 minutes. Top each yolk with a slice of pimiento-stuffed olive, then cover the pan to finish fully cooking the white around the yolk, about 2 minutes.
Top the hash with the eggs. Drizzle with hot sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 24440,"Bacon-Braised Brussels Sprouts 1 1/2 pounds Brussels sprouts, washed,and cut in half 4 ounces (about 1/2 cup) bacon, cut into small squares 1 clove garlic, peeled and smashed, plus 2 cloves, roughly chopped 4 sprigs thyme, plus 2 sprigs thyme, leaves only, chopped 2 cups low-sodium chicken stock Kosher salt Freshly ground black pepper 3 tablespoons balsamic vinegar 1/2 cup grated Parmigiano-Reggiano 1 cup panko bread crumbs 2 sprigs rosemary, leaves only, chopped Extra-virgin olive oil Instructions: Preheat oven to 350 degrees F. Take a large pan and set over medium-high heat. Add bacon and cook until fat renders 2 to 3 minutes. Add the smashed garlic clove, thyme sprigs and Brussels sprouts and cook gently until slightly caramelized. Add stock and reduce heat to a simmer. Season with salt and a little pepper, cover and simmer for 12 to 15 minutes until tender. Remove lid and add a splash of vinegar and reduce until syrupy, 2 to 3 minutes. After Brussels sprouts are done cooking, put them in oven safe dish. In sheet tray and toss bread crumbs with rosemary, thyme leaves and chopped garlic, then drizzle with a little olive oil and salt and pepper. Sprinkle bread crumb mixture and Parmigiano over Brussels sprouts and bake in a hot oven until golden and crispy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 24441,"Cherry Clafouti Butter, for the baking dish 3 large eggs, separated
2/3 cup granulated sugar 1 cup heavy cream
6 tablespoons all-purpose flour, plus more if using frozen cherries 2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 1/2 pounds black or white cherries, pitted, or 1 1/4 pounds frozen pitted cherries, thawed and drained
Heaping 1/2 teaspoon grated lemon zest
Confectioners' sugar, for topping Whipped cream, for topping
Instructions: Preheat the oven to 375 degrees F. Butter a 12-inch round baking dish or pie plate. Combine the egg yolks and 1/3 cup of the granulated sugar in a large bowl. Using a handheld mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 8 minutes. Add the heavy cream, flour and vanilla extract. Reduce the speed to low and beat until thoroughly blended, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula. Put the prepared baking dish on a baking sheet and slide into the oven to preheat for 4 to 5 minutes. Meanwhile, whisk together the egg whites and salt in a small bowl for about 30 seconds. Add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes. Combine the cherries, lemon zest and remaining 1/3 cup granulated sugar in a medium bowl and stir until the cherries are thoroughly coated. If using frozen cherries, mix in 1 tablespoon of flour. Remove the baking sheet from the oven, pour the cherry mixture into the baking dish and top with the batter. Bake until set in the middle, 30 to 35 minutes. Serve warm with confectioners' sugar and a small dollop of whipped cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24442,"Chocolate Dipped Hazelnut Shortbread 1 cup husked hazelnuts 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 8 tablespoons (1 stick) butter, room temperature 1/3 cup sugar 1 egg 1 teaspoon vanilla extract 4 ounces good-quality semisweet chocolate Instructions: Preheat oven to 350 degrees F. Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool. Lower oven to 325 degrees F. Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside. Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout. Form into long cookies and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks. In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 24443,"Oven Dried Tomatoes 3 pounds plum tomatoes, cored and cut lengthwise 2 tablespoons course salt Instructions: Place the tomatoes, cut side up, on a baking sheet and sprinkle with salt. Let sit for 1 hour. Preheat the oven to 250 degrees. Bake the tomatoes until they are almost dry yet still slightly plump. 5 to 6 hours. To store, pack them into clean jars, cover with olive oil, and refrigerate; or freeze them in zip lock bags. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 24444,"Turkey Dripping Gravy Quick mixing flour (recommended: Wondra) 1 teaspoon poultry seasoning Salt and pepper Instructions: Pour turkey drippings from Roasted Butter Herb Turkey into a large container and let cook slightly. Skim fat from drippings and reserve. In a large saucepan over medium heat, make a roux by combining 2 tablespoons of the skimmed fat and 2 tablespoons of flour. Cook until mixture is a beige color. Slowly whisk in 2 cups of turkey drippings (substitute chicken broth if short on drippings or if a thinner consistency is desired) Stir in 1 teaspoon of poultry seasoning. Over medium-high heat, bring to a boil, stirring constantly until gravy is desired consistency. Remove from heat. Season with salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24445,"Chicken Skewers with Spicy Peanut Sauce 1 tablespoon olive oil, plus more for brushing the grill grates 3/4 teaspoon cayenne pepper 1 clove garlic, minced 1/2 cup creamy peanut butter 1/4 cup ketchup 1 teaspoon soy sauce 1 teaspoon fresh lime juice 2 large boneless, skinless chicken breasts, cut into 1-inch pieces (about 1 1/2 pounds) Kosher salt and freshly ground black pepper Roughly chopped fresh cilantro, for garnish Thinly sliced Fresno cl, for garnish (optional) For serving: Steamed white rice and lime wedges
For serving: Steamed white rice and lime wedges Instructions: Preheat the grill to medium. Soak the skewers in water for at least 30 minutes.
Heat the oil in a small skillet over medium heat, add the garlic and cook, stirring, until just golden, about 1 minute. Add the peanut butter, ketchup, soy sauce and 1/2 cup water and stir until well blended. Remove from the heat, stir in the lime juice and set aside.
Sprinkle the chicken with salt and pepper and thread onto the skewers. Lightly oil the grill grates. Grill the chicken, flipping often, until cooked through, 4 to 6 minutes. Drizzle some of the sauce over the chicken and scatter with cilantro and Fresno cl if using. Serve with the remaining peanut sauce, steamed rice and lime wedges. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 24446,"Frozen Banana Custard Uncle Bill's Hot Fudge Sauce, recipe follows 2 cups milk 4 large eggs 1 cup dark brown sugar 1 teaspoon vanilla 3 large, ripe bananas, peeled Fresh raspberries, for serving Mint sprigs, for serving Instructions: In a medium saucepan, bring the milk just to a boil over medium-high heat. Remove from the heat and allow to cool slightly. In a mixing bowl, combine the eggs, sugar, and vanilla. Stir in 1/2 cup of the warm milk into the egg mixture, then pour all the egg mixture into the pan with the milk. Over medium low heat, whisking constantly until the mixture thickens slightly and will coat the back of a spoon. Do not allow to boil. Place the bananas in a food processor and pulse to a smooth puree. Add the warm custard mixture and pulse 2 to 3 times, scraping down the sides of the bowl as necessary, until the mixture is evenly blended. Cool the custard to room temperature, then place in an ice cream maker and process according to manufacturers instructions. Serve in cups, covered with Uncle Bill's hot fudge sauce and garnish with a few raspberries and a sprig of mint. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 24447,"Lobster Fra Diavlo 2 (28-ounce) cans of whole tomatoes 2 hot dried red chillies 1 teaspoon dried oregano 8 torn basil leaves Crushed red pepper flakes to taste 2 (1 1/2) pound lobsters 10 cloves garlic 4 tablespoons olive oil 1/2 cup dry white wine Instructions: Split each lobster with a long, sharp knife. Cut each lobster into 8 pieces: two chest halves (with legs attached), two lobster tail halves, two large claws and two knuckles that connect the claws and body. Save any juice that exude from the lobster. Refrigerate tails, claws and knuckles. Turn on oven broiler. Brush a large roasting pan with a little oil, and place the four lobster chest halves on it. When oven is hot, place the pan directly under the broiler unit. Cook the lobster chests, turning frequently, for about 10 minutes, or until they are slightly charred. While chests are cooking, place a tablespoon of olive oil in a Dutch oven over medium heat. Peel and mince 6 garlic cloves, and add to the oil. Saute, stirring, until the garlic turns golden brown, about 5 minutes. Remove chests from the oven and place in the Dutch oven with the garlic and oil. Add the white wine to the roasting pan, and deglaze pan for 30 seconds over a medium-high heat. Pour the wine into the Dutch oven. Remove the tomatoes from the cans, and, one by one, squeeze then over the contents of the Dutch oven, finally dropping the crushed tomatoes in. Reserve tomato juice in cans for possible use later. Add any reserved juices from the lobsters. Add the dried chillies, oregano, and basil. Boil ten minutes. Cover the Dutch oven, remove from heat, and let it rest for at least one hour. When almost ready to serve, pick the shells out of the tomato sauce and discard them. Remember to push all bits of tomato and lobster into the tomato sauce before discarding the shells. Add crushed red pepper flakes to taste. In a large heavy skillet, place the remaining 3 tablespoons of olive oil over a high heat. Gently peel the remaining 4 cloves of garlic and cut into broad, thin slices. Add the garlic to the oil, and cook until the garlic just starts to burn (about 5 minutes). Add the 4 lobster claws, 4 knuckles, and 4 tail halves (shell side down), and cook covered for 4 minutes. Turn the lobster pieces over and cook until done, covered, another 3 to 4 minutes. Lower heat to medium, add tomato sauce and stir well. Taste for seasoning and red pepper. If the sauce seems too thick, thin with a little reserved tomato juice. Cook for one minute. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 24448,"Gluten-Free Grilled Cherry Cobbler Nonstick cooking spray or unsalted butter, for greasing 1 cup gluten-free flour blend 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup plus 2 tablespoons maple sugar, plus more for sprinkling 1/2 cup unsweetened almond or cashew milk, at room temperature 1 1/2 teaspoons apple cider vinegar 1/4 cup canola oil 4 cups cherries, pitted 2 tablespoons cornstarch Instructions: Preheat a grill for cooking over medium-high heat (about 375 degrees F) and grease a medium cast-iron skillet with cooking spray or butter. In a medium bowl, whisk together the flour, baking powder, salt and 1/4 cup of the maple sugar. Mix in the milk, vinegar and oil until just combined. In another medium bowl, toss together the cherries, cornstarch and the remaining 2 tablespoons maple sugar. Transfer the fruit to the prepared skillet and dollop the dough over the fruit; sprinkle with maple sugar. Cover with foil and grill until the juices are bubbling, about 25 minutes; uncover and continue to cook until the top is golden, 15 minutes more. Let cool 5 minutes before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24449,"Garbanzo Stew with Malanga and Calabaza 1 pound dried chickpeas Pinch baking soda 2 tablespoons extra-virgin olive oil 1 pound cooking ham, cubed 1 large yellow onion, diced 1 large green bell pepper, diced 3 garlic cloves, peeled and diced 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1 cup whole peeled, canned tomatoes in their juice 1/2 cup dry white wine 1 teaspoon smoked Spanish paprika (labeled pimenton) 1 dried bay leaf 1 pound malanga, peeled and quartered 1/2 pound calabaza (West Indian pumpkin), peeled and cubed Instructions: Soak chickpeas in water with a pinch of baking soda overnight, 10 to 12 hours. Drain and rinse well. In a large heavy pot, combine chickpeas with 7 cups of water. Bring to a boil then lower heat to medium, cover, and simmer until just tender, 30 to 35 minutes. Drain and reserve 4 cups of the cooking water. To make the sofrito, heat the oil in a large skillet over medium heat. Add the cubed ham and saute until lightly browned, 2 to 3 minutes. Add the onions, peppers and garlic and saute until soft, about 5 minutes. Add the tomatoes, wine, paprika and bay leaf to the sofrito, roughly crushing the tomatoes. Return to a simmer and cook an additional 5 minutes. Return chickpeas to large pot with 4 cups of the reserved cooking water. Add the sofrito mixture to the chickpeas and bring to a simmer. Add the malanga and calabaza, and cook covered until the vegetables are tender, 35 to 45 minutes. Serve on its own with bread or over rice. ","[Chardonnay, Vermentino, Tempranillo, Garnacha]

" 24450,"Roasted Squab Stuffed with Shiitakes and Preserved Lemons Canola oil, to cook 4 squab, rib cage removed 2 tablespoons extra virgin olive oil 3 cups sliced shiitakes 3 sliced shallots 1/2 cup minced preserved lemons 1/4 cup thinly sliced scallion 1 tablespoon minced fresh lemon thyme Salt and black pepper, to taste Instructions: Pre-heat an oven to 550 degrees (the highest it will go). Rub oil on the skin and season both the inside and outside with salt and pepper. In a hot skillet coat with the olive oil and sautee the shallots and shiitakes until soft, about 3 minutes. Season and set aside to cool. Mix with lemons, scallions, thyme and stuff the birds. Place birds on sheet tray and roast in the oven until crispy brown, about 8 to10 minutes. Turn the oven down to 350 and roast another 5 to10 minutes, depending on desired doneness, (I prefer medium rare, 7 minutes). Wine Recommendation: Olmos Reward, Frankland Estate, Aus ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]" 24451,"Baked Beans With Swiss Chard 1 tablespoon extra-virgin olive oil 1/2 small onion, chopped 1 small stalk celery, finely chopped 1 small carrot, finely chopped 2 cloves garlic, finely chopped Kosher salt and freshly ground pepper 1 small bunch Swiss chard or mustard greens, stems removed, leaves chopped 1/2 cup diced smoked turkey or lean ham (about 2 ounces) 1 15-ounce can whole tomatoes, crushed by hand 2 15-ounce cans pinto beans, drained and rinsed 1 15-ounce can navy beans, undrained 1/4 cup chopped fresh parsley 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh oregano Instructions: Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion, celery, carrot, garlic and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the vegetables are soft and golden, about 7 minutes. Add the chard, turkey and 1/4 cup water to the skillet; cook, stirring, until the chard wilts slightly, about 3 minutes. Add the tomatoes with their juice, increase the heat to medium high and simmer until slightly reduced, about 5 minutes. Add the pinto beans, then add the navy beans and their liquid. Add the parsley, thyme and oregano and return to a simmer. Coarsely mash about one-quarter of the beans in the skillet with a potato masher or fork to thicken the mixture; season with salt. Transfer to a 2-quart baking dish. Cover and bake 45 minutes, then uncover and bake 10 more minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 24452,"Spicy Oyster Omelet \Tacos
2 tablespoons chili sauce, such as Sriracha or Tabasco 2 tablespoons ketchup 1 tablespoon oyster sauce 1 tablespoon light soy sauce 2 heaping tablespoons potato starch or cornstarch 8 large eggs, beaten 18 shucked small oysters, such as Kumamoto 1 tablespoon peanut oil, plus more as needed Four 6 to 8-inch mu shu pancakes or flour tortillas 12 large Thai basil leaves, sliced into thin ribbons Instructions: For the sauce: Whisk together the chili sauce, ketchup, oyster sauce and soy sauce in a small bowl until combined. For the omelets: Whisk 1/4 cup cold water with the potato starch in a small mixing bowl until combined. Working in batches, make one omelet at a time by mixing together one-quarter of the beaten eggs, one-quarter of the starch mixture and 4 or 5 oysters in a small bowl. Make sure to whisk the starch slurry frequently to keep it combined. Stir in 1/4 of the basil. Heat a small wok or 6-inch nonstick skillet over medium heat until it begins to smoke and add about 1 teaspoon of the peanut oil. Place 1 mu shu pancake into the wok and cook until hot and beginning to brown, about 30 seconds, and then flip and toast the other side. Transfer the pancake to a plate. Pour the egg mixture into the bottom of the wok and swirl to coat the base of the pan. Cook, releasing the edges of the omelet with a spatula, until the bottom is set and beginning to brown and the egg on the surface is just set, 30 to 45 seconds. Do not overcook. Slide the omelet directly onto the toasted warm pancake and drizzle some of the sauce over the top. Repeat with the remaining egg mixture and pancakes to make 3 more omelets. Cut each omelet into quarters and serve face-up, or fold in half and serve with more sauce on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 24453,"Beef Stew Scented with Horseradish 2 1/2 pounds stew beef, cubed 2 inches Kosher salt and freshly ground pepper Flour, for dredging 4 to5 tablespoons olive or vegetable oil 2 onions, chopped 4 cloves garlic, chopped 1 bay leaf 3 tablespoons tomato paste 1 bottle warm lager beer 1/4 cup Worcestershire sauce 3 to 4 cups beef stock 3 tablespoons prepared horseradish 2 pounds baby Yukon gold potatoes 2 tablespoons butter A handful parsley, chopped 1 bundle watercress or Upland cress, for garnish Pumpernickel or sourdough bread, for serving Instructions: Pat the meat dry, sprinkle with kosher salt and freshly ground pepper and dredge in flour. Heat 2 tablespoons oil in large Dutch oven over medium-high heat. Once hot and ripping, add half the meat and brown, and then remove to plate. Repeat with the second batch of meat. Once all the meat is evenly browned, reduce the heat a bit and add another drizzle of oil if necessary. Then add the onions, garlic and bay and cook to soften, 7 to 8 minutes. Add the tomato paste and stir a minute. Then stir in the beer and reduce by half, a minute or 2 more. Add the Worcestershire, stock, horseradish and beef. Add just enough water to surround the meat and partially cover. Simmer over medium-low heat for 2 hours, until very tender. Cool and store in the fridge for a make-ahead meal. To serve, quarter the potatoes, cover with water in a medium pot and bring to boil. Salt the water and cook to just-tender, 10 to 12 minutes, tops. Drain and return to the hot pot. Add the butter and parsley and stir to melt the butter. Place a small pile of buttered potatoes in each shallow bowl, top with stew and garnish with watercress leaves. Serve with pumpernickel or sourdough bread. Cook's Note: When storing bread in your kitchen for a few days, wrap tightly in plastic to keep tender, and crisp in a hot oven. Do not refrigerate. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 24454,"Aubergine Caviar 1 medium eggplant 2 to 3 tablespoons olive oil 1 to 2 garlic cloves, minced 1 teaspoon ground cumin, more to taste Salt and freshly ground black pepper About 1/2 red pepper, very finely diced About 10 fresh mint leaves, shredded Instructions: Preheat the oven to 400 degrees F. Halve the eggplant lengthwise, lightly brush the bottoms with olive oil so it won't stick to the pan. Lay, cut-side down on a baking sheet, and bake until completely soft, about 25 minutes. When the eggplant is done, scoop the flesh out into a bowl and beat smooth with a fork. Add the garlic and cumin, to taste. Then stir through the confetti of red pepper and the fresh mint leaves. Stir in the remaining olive oil. Serve the mixture spooned onto crackers or thin croutes. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 24455,"Peppery Pasta 1/2 cup extra-virgin olive oil 1 tablespoon freshly ground coarse pepper Salt 1 pound angel hair pasta 1 lemon, zested 3 ounces manchego or Parmesan, finely grated Instructions: In a large straight-sided saute pan over medium heat, add the olive oil, pepper and a pinch of salt. Heat and toast the pepper until the oil is fragrant with the pepper scent, 3 to 5 minutes. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente, 2 to 3 minutes. Drain in a colander and allow the moisture to evaporate from the pasta for a couple of minutes. Add the pasta to the pan with the olive oil, raise the heat to medium-high and continuously toss the pasta with tongs to coat with the olive oil and pepper. Remove from the heat, add the lemon zest and cheese, toss and then transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 24456,"Magical Mad Hatter 3 tablespoon cream of coconut 1 tablespoon white rum, such as Captain Morgan's 1/2 cup tropical juice blend, chilled, such as V-8 Splash 1 shot tequila Instructions: In a small measuring cup, mix together the cream of coconut and white rum. Pour into a chilled martini glass. In a measuring cup, combine the tropical juice blend with the tequila and stir. Pour into the martini glass over the backside of a spoon on top of the cream of coconut to create a layered effect. Serve. ","[Margarita, Pi?a Colada, Cuba Libre]" 24457,"Elsie's Strudel 1/4 cup butter (1/2 stick) 1/2 head green cabbage, cored and shredded 1/2 cup sugar 1/4 teaspoon salt 1/2 cup raisins 1/4 cup walnut pieces, toasted 3 sheets frozen phyllo pastry, thawed overnight in the box in the refrigerator 8 tablespoons (1 stick) unsalted butter, melted 1/2 cup sugar, plus more for sprinkling 1 cup walnuts, lightly toasted and finely chopped Instructions: Make the Filling: Heat the butter in a large skillet over medium-high heat. Add the cabbage and cook, stirring, until tender. Add the sugar and salt and stir to dissolve. Add the raisins and cook, stirring, to reduce the juices and let them soak into the raisins, about 3 to 4 minutes. Stir in the walnuts and spread on a baking sheet to cool. Make the Strudel: Preheat the oven to 375 degrees F. Arrange a parchment-lined baking sheet on the counter, so it's horizontal to your body. Place 1 sheet of phyllo on the pan. Using a pastry brush, spatter the phyllo with some of the melted butter; then brush to cover with the butter. Sprinkle with 1/3 of the sugar and 1/3 of the chopped walnuts. Repeat with the 2 remaining sheets of phyllo. Reserve the remaining melted butter and sugar. Spoon the cooled cabbage filling 2 inches in from the bottom edge of the phyllo, working from left to right, leaving 2 inches bare at the left and right. Roll up the pastry, lifting the parchment paper, to encase the filling, forming a log. Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out. Brush the surface with melted butter and sprinkle with sugar. Bake until golden brown, about 30 minutes. Let cool 10 to 15 minutes on the pan. Using a serrated knife, cut carefully into sections and serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 24458,"Thai Basil Chicken Soup with Asparagus and Mushroom Filled Crepes and Thai Basil Butter on Toasted Baguette 1 whole chicken, (about 2 1/2 to 3 pounds) 12 ounces shiitake mushrooms, stems and caps separated, reserving caps for crepes 1 celery stalk, cut in half 1 medium carrot, peeled and cut in half 1 medium onion, skin removed and cut in half 1 lemongrass stalk, bruised 1 bunch fresh Thai basil, stems and leaves 1 tablespoon smashed fresh ginger 1 red Thai cl split, seeded if no heat is desired Peel of 1 lime 2 bay leaves 1 tablespoon black peppercorns Thai Basil Chicken Broth, recipe above Red finger cl, optional 1 1/2 tablespoons sugar 1/4 cup fish sauce Juice of 2 limes Kosher salt Leg meat, reserved from Thai Basil Chicken Broth 4 plum tomatoes, quartered, seeded and cut into 1/2-inch triangles 1/2 cucumber, peeled, seeded and sliced 1 bunch green onion, chopped 1 teaspoon sesame oil 1 lime, cut into quarters Fresh Thai basil, stems and leaves Asparagus and Mushroom Filled Crepes, recipe follows Thai Basil Butter on Toasted Baguette, recipe follows Egg Crepes 1/4 cup butter 1 tablespoon finely minced fresh ginger 6 eggs 1/3 cup 2-percent milk 1 teaspoon sesame oil Salt Filling for Crepes 3 tablespoons vegetable oil Shiitake mushroom caps, julienned (from Thai Basil Chicken Broth recipe) 1 bunch asparagus, thick ends removed, spears blanched in salted water Salt and freshly ground black pepper 1 bunch fresh Thai basil, washed, rinsed and leaves picked 1 cup butter, melted on low heat and cooled 1/2 baguette, toasted and cut into 4 pieces Instructions: Place the chicken, mushrooms, celery, carrot, onion, lemongrass, Thai basil, ginger, Thai cl, lime peel, bay leaves, and peppercorns in a large pot. Cover with cold water, approximately 2 to 2 1/2 quarts. Bring the mixture to a boil, and then reduce the heat to a simmer, uncovered. Skim the top, removing the impurities throughout the cooking process. Cook for 1 hour at a low simmer. Remove the chicken from the pot. Remove the leg meat, pull into pieces and reserve for soup garnishes. Remove the remaining chicken and reserve for personal use. Strain the stock into a clean pot. For the Thai basil chicken soup garnishes: Bring the stock to a boil. Add the cl, if using, sugar, fish sauce, and lime juice. Season the mixture with salt. Add the pulled chicken meat, tomato, and cucumber. Serve the soup, piping hot, garnish with green onion, sesame oil, lime, and Thai basil. For the egg crepes: Place 2 tablespoons of melted butter in a bowl. Add the ginger, eggs, milk, sesame oil, and salt, and whisk well. Heat a nonstick saute pan over medium heat. Dab a paper towel in the remaining melted butter and coat the pan. Ladle a thin layer of crepe batter in the pan, coating the bottom evenly. Once the batter begins to bubble in the middle, flip the crepe and cook for 3 to 5 seconds on the other side. Remove the crepe from the pan and lay on a dry kitchen towel. Repeat the process with the remaining crepe batter. For the crepe filling and assembly: Heat the oil in a saute pan over medium heat. Saute the shiitake mushroom caps over the medium heat until tender, about 5 minutes. Season the mushrooms with salt, and pepper, set aside.
Place one crepe on the cutting board. Place 2 spears of asparagus lengthwise, on one end of the crepe. Place a single layer of shiitake mushrooms over the asparagus. Roll the crepe beginning at one end. Place another crepe on the cutting board and roll the finished crepe inside. Cut the crepe on a diagonal into 3 pieces. Place the Thai basil in a blender and pour the melted butter over. Pulse quickly until just incorporated, ensuring not to bruise the Thai basil. Transfer the mixture to a bowl, place in the freezer for 5 minutes. Remove the butter from the freezer and whisk the mixture until well incorporated, return the Thai basil butter to the freezer. Once the butter has solidified, approximately 5 minutes, whisk again. Transfer the butter to a container and place in the refrigerator or freezer. Spread the Thai basil butter over the toasted baguette pieces. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24459,"Thai-Style Tofu Fried Rice 2 tablespoons oyster sauce 1 tablespoon fish sauce 1 teaspoon Sriracha, plus more for serving 1 teaspoon sugar Kosher salt 3 tablespoons vegetable oil 8 ounces extra-firm tofu, cut into 1/2-inch cubes Freshly ground pepper 9 ounces green beans, cut into 1 1/2-inch pieces (about 2 cups) 4 cloves garlic, minced 5 cups frozen cooked white rice 1 1/2 cups mung bean sprouts Basil leaves, sliced scallions and chopped cashews, for topping Lime wedges, for serving Instructions: Mix the oyster sauce, fish sauce, Sriracha, sugar and 1/4 teaspoon salt in a small bowl; set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Blot the tofu cubes dry and add to the skillet in a single layer. Season with salt and pepper and cook, turning occasionally, until browned and crisp, 5 to 6 minutes; remove to a plate. Add the remaining 2 tablespoons vegetable oil to the same skillet over medium-high heat. Add the green beans, garlic and a pinch of salt. Cook, stirring, until the garlic is lightly browned, about 1 minute. Add the rice and 1/2 teaspoon salt; cook, stirring, until heated through, 2 to 3 minutes. Add the oyster-sauce mixture, browned tofu and bean sprouts to the skillet. Stir until heated through, about 1 minute; season with salt and pepper. Divide the fried rice among bowls and top with basil, scallions and cashews. Serve with lime wedges and more Sriracha. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 24460,"BLT Eggs Benedict with Roasted Potato Hash 10 fingerling potatoes 2 cloves garlic, smashed 4 sprigs thyme Kosher salt Pinch crushed red pepper flakes Extra-virgin olive oil 2 tablespoons grated Parmesan 1/2 small bunch chives, thinly sliced 2 plum tomatoes, sliced 1/4-inch thick 12 slices bacon 1/4 cup plus 2 tablespoons white vinegar 4 large eggs 4 slices Pullman bread, cut into rounds using a ring cutter 1/2 cup clarified butter, melted 1/2 shallot, minced 1 bay leaf 5 black peppercorns 3 egg yolks Juice of 1 lemon 1 cup sliced iceberg lettuce Instructions: Preheat the oven to 400 degrees F. Add the potatoes, smashed garlic and 2 of the thyme sprigs into a pot of cold water. Season the water generously with kosher salt. Bring to a boil and cook until the potatoes are fork tender, 15 to 20 minutes. Drain the potatoes and lightly smash (I used a bench scraper). Transfer the potatoes into a bowl and toss with the red pepper flakes, a drizzle of olive oil and kosher salt to taste. Place onto a sheet tray in a single layer and transfer to the oven. Bake for 20 to 25 minutes until crispy. Garnish with the grated Parmesan and chives. Toss the sliced tomatoes with a drizzle of olive oil and kosher salt to taste in a large bowl. Lay the sliced tomatoes onto one half of a sheet tray lined with a rack. Lay 8 bacon strips onto the other half of the sheet tray. Transfer to the oven and bake for 15 minutes, then remove the tomatoes and continue cooking the bacon for 10 minutes more. Slice the remaining 4 bacon strips into lardons and place into a saute pan. Turn on the heat to medium-low and cook until the bacon is crispy and the fat has rendered, about 10 minutes. Strain the bacon fat through a fine-mesh sieve into a bowl and set aside. Fill a large, high-sided pan with water about halfway up. Bring to a boil, then reduce the heat to a very gentle simmer until there are almost no bubbles. Add 1/4 cup of the vinegar to the water. Crack the 4 eggs into the water and poach the eggs for about 3 minutes. Remove the eggs with a slotted spoon and gently place the eggs into a bowl of room temperature water to hold until ready to serve. Preheat a large saute pan with a drizzle of olive oil over medium-high heat. Add the pullman rounds and toast on both sides until golden brown, about 4 to 5 minutes. Set aside. Combine the clarified butter and the reserved bacon fat and set aside. Bring a small pot of water to a boil. Add the shallots, bay leaf, black peppercorns, 2 tablespoons water, the remaining 2 tablespoons of vinegar and the remaining 2 thyme sprigs into a small saute pan and turn on the heat to medium. Cook for 5 minutes or until the liquid has mostly reduced. Turn off the heat, then add 3 to 4 ice cubes and swirl the pan to fully melt and cool down the mixture. Strain the mixture into a large, heat-resistant bowl. Add the egg yolks and lemon juice into the bowl and whisk until the yolks are pale yellow and foamy. Set the bowl over the pot of boiling water to create a double boiler, making sure the bottom of the bowl is not touching the water. Reduce the heat to low. Whisk the eggs vigorously until frothy and fluffy and it starts to thicken slightly. Very slowly, a drop at a time, add the clarified butter and bacon fat mixture while continuing to whisk. Continue to add gradually until the sauce is thickened but still flows\u2014it should coat the back of a spoon. If the bowl gets too hot or the eggs look like they\u2019re in danger of scrambling, immediately pull off the bowl from the heat and add an ice cube to cool it down, then return to the heat. Season to taste with kosher salt. If the sauce gets too thick, you can add a little water to thin it out. To assemble, lay down a toasted piece of bread and top with two bacon slices, some iceberg lettuce, roasted tomato, a poached egg and a spoonful of the bacon fat hollandaise. Serve alongside the roasted potato hash. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24461,"Crostini with Cannellini, Chard, and Bread Crumbs 1 loaf Italian or French bread (about 1 pound) Good quality olive oil 2 cloves garlic, finely minced Kosher salt 1 1/2 pounds Swiss chard, finely chopped 2 (15 ounce) cans cannellini beans 1 large lemon 1/4 teaspoon dried thyme Instructions: Slice the bread 1/2-inch thick; set aside 1/4 of the slices. Brush the remaining slices on both sides with olive oil and toast until golden brown on both sides in a broiler or on a grill. Set aside. (If bread slices are large, you may want to cut in half crosswise for easier serving.) Tear the remaining bread slices into small pieces and whirl in a blender or food processor until you have fine bread crumbs. Pour 3 tablespoons olive oil into a wide frying pan and heat over medium-high heat. Add half of the minced garlic and stir for a few seconds until the garlic is fragrant. Add the bread crumbs to the pan with salt, to taste, and cook, stirring often, until toasted and crisp, 5 to 7 minutes. Set bread crumbs aside. Wipe out the pan and in it, heat 2 more tablespoons of oil over medium-high heat. Add the remaining garlic. Cook, stirring for a few seconds, until the garlic is fragrant, then add the Swiss chard to the pan. Season the chard with salt to taste, stir a few seconds until wilted, then reduce heat, cover pan, and sweat chard until tender, about 10 minutes. If after cooking chard is very moist, squeeze out and discard excess water. Meanwhile, drain the canned beans in a sieve set over a bowl. Measure out and reserve 1/2 cup of the bean liquid. Rinse the beans under cold water, then put in the blender or food processor with the zest and juice of the lemon, thyme, the reserved bean liquid, 1/4 cup olive oil, and salt to taste. Whirl until pureed, taste, and add more salt or lemon juice, if desired. If made ahead, cover and refrigerate the bean puree and Swiss chard in separate containers; cover and store toasted bread slices and bread crumbs at room temperature. To serve, spread the bean puree thickly on bread slices, top with a spoonful of greens, then sprinkle with bread crumbs. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 24462,"Pickled Herring 3 to 4 whole salted herrings 2 cups milk 1 1/2 cups water 1 cup white sugar 1 cup white vinegar 2 teaspoons ground allspice 2 teaspoons yellow mustard seeds 1 teaspoon caraway seeds 2 teaspoons whole black peppercorns 2 teaspoons whole white peppercorns 1 small red onion, sliced in rings 2 carrots, cut in thin slices 2 handfuls fresh dill 2 bay leaves 2-inch piece fresh horseradish, cut in big slices Instructions: Soak the herring in the milk for at least 12 hours or up to 24 to draw out a lot of the excess salt. Drain the herring, rinse, and pat dry. Cut off the fins and fillet the herring, leaving the skin on. Cut the fillets crosswise into 2-inch strips. In a saucepan, combine the water, sugar, vinegar, allspice, mustard seeds, caraway seeds, and peppercorns. Bring the mixture to a boil, stirring to dissolve the sugar. Remove from the heat and cool the pickling mixture completely. Arrange the herring fillets, onion, carrots, dill, bay leaves, and horseradish in a glass dish or funky Mason jar. Pour the cooled pickling mixture into the jar so that all the ingredients are completely covered with the liquid. Cover and refrigerate overnight or up to 2 days before serving. ","[Riesling, Sauvignon Blanc, Gewrztraminer, Pinot Grigio]" 24463,"Eggs Benedict 1/4 cup white wine vinegar 8 eggs Extra-virgin olive oil 8 thick slices Canadian bacon 4 English muffins, fork split Hollandaise Sauce, recipe follows 4 cups mesclun mix Juice of 1/2 to 1 lemon Kosher salt 4 sticks unsalted butter 6 tablespoons white wine vinegar 1 teaspoon crushed peppercorns Ice cubes, as needed 6 egg yolks 1 lemon, juiced Pinch cayenne pepper Kosher salt Instructions: Fill a large, wide pot halfway with water and bring to a boil. Add the vinegar and reduce the heat until the water in the pan has no more bubbles.
Very close to the surface of the water, crack the eggs and gently drop each egg into the water. Cook the eggs for 3 to 4 minutes. Using a slotted spoon, remove the eggs from the pan and place in a bowl of cold water. Reserve the eggs in the cold water and reserve the poaching liquid to reheat the eggs. Obviously, if you are poaching the eggs a day ahead you can reheat the eggs in new water!
Coat a large saute pan lightly with olive oil and bring to a medium heat. Add the slices of Canadian bacon and cook them on both sides until they are hot but not brown.
Toast the English muffins. Place 1 slice Canadian bacon on each English muffin.
Warm up the egg poaching liquid (or a pan of new water if you poached ahead) and place the eggs in the water for 1 minute or until the eggs are warm but not cooking any further. Using a slotted spoon, remove the eggs from the warm water, blot on a clean paper or tea towel and place 1 egg on each English muffin. Top with the Hollandaise Sauce. Toss the mesclun with lemon juice, big fat finishing oil and salt. Garnish each plate with the dressed greens.
Wine Pairing Suggestion: Prosecco In a small saucepan, melt the butter over medium heat. While the butter is melting, skim off the froth that accumulates on the surface. Simmer the butter for 15 to 20 minutes and gently ladle off the clear butterfat into a measuring cup or small pitcher with a spout. Be sure to leave the milk solids in the bottom of the pan. This is called clarified butter.
In a small saute pan, combine the vinegar and peppercorns and cook over a medium heat until almost all the vinegar has evaporated. Remove the pan from the heat and toss a couple ice cubes into the pan and let them sit until they have melted. In a medium metal bowl, whisk the egg yolks until they become frothy and fluffy. Strain the peppercorn liquid into the egg mixture. Put 1-inch water into a medium saucepan and bring it to a simmer. Place the metal bowl on top of the saucepan and gently cook the eggs, whisking frequently, for 2 to 3 minutes.
Very slowly begin to add the clarified butter. Start with 2 to 3 drops and continue with a couple more drops after the butter has incorporated.
Continue to add a few drops of butter at a time. If the eggs seem to be cooking too quickly, pull the bowl off the saucepan and lower the heat. If the eggs start to curdle, toss in an ice cube immediately to cool down the eggs. Continue to add the butter a little at a time until it is all incorporated. The sauce should be fluffy and foamy.
Once the butter is all combined, add the lemon juice and season the sauce with cayenne and salt.
Serve over the poached eggs. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Chardonnay]" 24464,"Chocolate-Chestnut Mousse 8ounces semisweet chocolate, chopped 3/4 cup chestnut puree (found in the baking aisle) 1/4 teaspoon almond extract Pinch of salt 1 cup plus 2 tablespoons confectioners' sugar 2 cups heavy cream 8ounces semisweet chocolate, chopped 3/4 cup chestnut puree (found in the baking aisle) 1/4 teaspoon almond extract Pinch of salt 1 cup plus 2 tablespoons confectioners' sugar 2 cups heavy cream Instructions: Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted, about 2 minutes. Blend the chestnut puree, almond extract, salt and 1 cup confectioners' sugar in a food processor until smooth. Transfer to a bowl and fold in half of the melted chocolate. Beat the cream and the remaining 2 tablespoons confectioners' sugar with a mixer until soft peaks form. Reserve 1/2 cup for topping. Fold one-quarter of the remaining whipped cream into the chestnut mixture, then fold in the rest. Chill up to 8 hours. Divide the mousse among dessert glasses. Top with the reserved whipped cream. Remelt the remaining chocolate in the microwave, if necessary, then drizzle on top. Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted, about 2 minutes. Blend the chestnut puree, almond extract, salt and 1 cup confectioners' sugar in a food processor until smooth. Transfer to a bowl and fold in half of the melted chocolate. Beat the cream and the remaining 2 tablespoons confectioners' sugar with a mixer until soft peaks form. Reserve 1/2 cup for topping. Fold one-quarter of the remaining whipped cream into the chestnut mixture, then fold in the rest. Chill up to 8 hours. Divide the mousse among dessert glasses. Top with the reserved whipped cream. Remelt the remaining chocolate in the microwave, if necessary, then drizzle on top. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 24465,"Giant Mortadella Sub 1 long sub roll or baguette (about 2 feet long), halved 1/3 pound sharp provolone, sliced medium
1 pound mortadella, sliced very thin
1 head iceberg, shredded thin
1 container French fried onions
Cherry Pepper Aioli, recipe follows 1 cup mayonnaise 1/4 cup cherry pepper relish
2 tablespoons Dijon mustard
1 teaspoon granulated garlic
1 teaspoon minced chives
Instructions: On the bottom half of the sub, arrange the cheese, then ribbons of thin mortadella, then the lettuce and then the fried onions. On the top half of the bun, spread a generous schmear of the Cherry Pepper Aioli. Combine the mayonnaise, cherry pepper relish, mustard, garlic and chives in a medium bowl and stir until well blended. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 24466,"Cherry Slushie 2 cups frozen pitted sweet cherries 3/4 to 1 cup sparkling or regular water
1/2 cup frozen pineapple
3 to 5 ice cubes
Instructions: Puree the cherries, sparkling water, pineapple and ice cubes in a blender until smooth. Pour into glasses. ","[Riesling, Moscato, Vinho Verde]" 24467,"Ghanaian Salad 16 ounces romaine lettuce, chopped 8 ounces cucumber, sliced (about 1/2 English cucumber) 6 ounces carrots, shredded (about 2 medium) 1 small red onion, thinly sliced One 13.7-ounce can baked beans, drained well 5 ounces grape tomatoes, halved 3 hard-boiled eggs, sliced 2 small avocados, cubed 1/4 teaspoon freshly ground black pepper Salad cream, such as Heinz, for drizzling Instructions: Add the lettuce, cucumbers, carrots and onions to a large salad bowl and toss to combine. Top the salad with the beans, grape tomatoes, hard-boiled eggs and avocado. Sprinkle with the black pepper. Drizzle the salad cream onto the salad before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24468,"Christina's Cookie Pops 2 (1 pound) tubs prepared vanilla frosting Assorted food coloring, liquid or gel 1/2 cup multicolored sprinkles 1/2 cup mini jelly beans 1/2 cup mini chocolate morsels 1/2 cup chocolate-covered candies (such as: M & M's) 1/2 cup edible silver sprinkles 1 (18-ounce) tube prepared slice-and-bake sugar cookies Instructions: Bake cookies according to package directions. Immediately after removing from oven, insert a lollipop stick into 1 end of each cookie. Place on a rack to cool completely. Meanwhile, divide icing into as many small bowls as you wish to color. Mix desired food coloring into each bowl. Ice the cookies in different colors and decorate with candy, and sprinkles. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 24469,"Winter Squash Risotto 1 butternut squash about 2 1/2 to 3 pounds 5 to 6 cups chicken stock (or canned, fat-free) 1 piece of bacon 1 tablespoon extra virgin olive oil 3 shallots minced 2 cups Arborio rice 1/2 cups dry white wine Freshly ground nutmeg Salt to taste Fresh ground pepper to taste 1 tablespoon chopped fresh rosemary 1 tablespoon unsalted butter 3/4 cup freshly grated Parmigiano-Reggiano cheese Instructions: Cut squash into medium size pieces, scrape out seeds and stringy flesh and discard. Steam cleaned pieces of squash for 10 to 15 minutes until tender. Remove skin and mash smooth. Place stock in a saucepan and heat until simmering. In a large heavy saucepan over medium heat, fry bacon piece until crisp. Remove bacon, leaving grease in the pan. Crumble bacon for use as a garnish and set aside. Add oil and shallots and cook for about 2 minutes. Stir in the rice and cook for 5 minutes over moderately high heat. Stir slowly but constantly. This will \toast\ the rice and start to turn it slightly golden and feel loose and dry. You should start to hear the rice \click.\ Add the wine all at once to the rice and cook over fairly high heat to boil it down. When the rice is almost dry, stir in 1 cup of stock and mashed squash. Simmer until the sock is absorbed. Continue adding stock 1 cup at a time and stirring until rice becomes creamy while the grains remain separate and firm, but not hard in the center of the grain. This should take about 15 to 20 minutes. Add the nutmeg, salt, pepper and rosemary and stir. Stir in the butter and 1/2 cup Parmesan. Place in individual serving bowls and sprinkle with remaining cheese, crumbled bacon and a sprig of rosemary. Enjoy! Yield: 4 to 6 main course servings Hints for success: The pot must be heavy on the bottom to keep the temperature even during the cooking process. Arborio is a short grained rice. It is very starchy, which is necessary to produce the desired result of a creamy risotto. Look for a fat opaque center in the rice, known as \LaPerla,\ this indicates a good starch content. Wine is the first liquid to be added to the rice. The first liquid will be absorbed totally and the acid in the wine balances the starch and adds flavor. Toasting the rice seals in the flavor. There should be about 3 times the amount of stock as rice. Make sure the stock is very hot. The stock is added slowly to the rice and releases the starch gradually, creating a creamy texture. Constant stirring is needed to produce the best results ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 24470,"Chicken and Spinach Mac and Cheese Kosher salt and freshly cracked black pepper 1 cup elbow macaroni
3 cups pulled rotisserie chicken, skin reserved
4 tablespoons butter
4 cups fresh baby spinach
3 tablespoons all-purpose flour
1 1/2 cups milk
1 1/4 cups freshly grated extra-sharp Cheddar cheese
1/4 cup chicken stock
1 tablespoon lemon juice (from about 1/2 lemon)
1 teaspoon yellow mustard
4 dashes hot sauce
Instructions: Bring a pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions. Drain and set aside. Meanwhile, place the chicken skin in a large nonstick saute pan over medium heat, being careful to keep the skin as flat as possible. Cook, flipping over halfway, for about 2 minutes, until the skin is crisp and the fat has rendered out. Remove the skin from the pan and place on a paper towel-lined plate. Melt 1 tablespoon of the butter in the same pan over medium-high heat. Add the spinach and wilt for 1 minute, stirring occasionally. Remove the spinach from the pan and set aside. To the same pan, add the remaining 3 tablespoons of butter and melt over medium-high heat. Add the flour and cook, whisking continuously, until the mixture is free of any lumps and light tan in color, about 1 minute. Lower the heat to medium, slowly pour in the milk, whisking constantly, and cook until the mixture is slightly thickened, about 2 minutes. Add the cheese, whisking to combine, and cook until it is melted and the sauce is smooth. Reduce the heat to low and whisk in the chicken stock, lemon juice, yellow mustard and hot sauce. Season the sauce with salt and pepper. Add the drained pasta, wilted spinach and pulled chicken to the sauce. Stir to combine. Crumble the crispy chicken skin on top and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24471,"Creamed Spinach Tartlets 30 ounces baby spinach 3 tablespoons unsalted butter 1 yellow onion, finely chopped (about 1/2 cup) 2 cloves garlic, minced
1 cup heavy cream
Kosher salt 1/2 cup grated Parmesan
1/4 cup feta 1/2 teaspoon white pepper
1/8 teaspoon nutmeg
1/2 package (1 sleeve) frozen phyllo dough, thawed 1 1/2 sticks (12 tablespoons) unsalted butter, melted
Instructions: For the filling: Bring a large pot of water to a boil. Meanwhile, fill a large bowl one-third full with ice. Add cold water to cover the ice. Set a colander into the bowl. In batches, cook the spinach in the boiling water just until bright green, about 1 minute. With tongs, immediately plunge the spinach into the colander to stop cooking and set the color. When all of the spinach is cooked and cooled, lift the colander from the water and squeeze out the excess water from the spinach. Chop the spinach and set aside. Melt the butter in a deep skillet or broad saucepan over medium heat. Add the onions and cook until soft, 3 to 5 minutes. Add the garlic; cook an additional minute, until toasted and fragrant. Add the cream, the blanched spinach and 1/2 teaspoon salt. Bring to a boil and cook until the cream has cooked down and thickened, about 15 minutes. Stir in the Parmesan, feta, white pepper, nutmeg and more salt to taste. Stir to blend, then remove from the heat. For the crust: Preheat the oven to 350 degrees F. Unroll the phyllo and cover it with a damp kitchen towel; keep the pastry covered while working to keep in the moisture. Cut the phyllo in half crosswise. Using a pastry brush, coat six 4 1/2-inch tart pans with melted butter. Gently lay a \square\ of phyllo in one of the pans, letting it fall loosely into place. Brush with butter, covering the pastry sheet completely. Repeat with five additional sheets. Using kitchen shears, trim the excess dough, leaving a good 1 inch of overhang. Shape the phyllo around the perimeter of the tart pan to create an attractive, rustic edge. Repeat for the remaining five pastry tarts. Fill each tart with the creamed spinach mixture. Place the filled tart pans on a baking sheet. Bake on the center oven rack until the crust is golden brown, 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24472,"Bchamel 2 cups whole milk 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 1/2 cup grated Parmesan, optional Kosher salt and freshly ground black pepper Instructions: Put the milk in a glass measuring cup and microwave until just warm, about 1 minute. Melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit, but does not brown, 1 to 2 minutes. Gradually pour in the warm milk while whisking constantly. Bring to a boil, whisking often and occasionally running a rubber spatula around the edges of the saucepan to prevent burning. When the sauce is boiling, reduce to a simmer and cook until thickened to a nice coating consistency, 4 to 5 minutes. Add the Parmesan, if using, and stir until the sauce is smooth. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24473,"Nutella Banana Brioche Bread Pudding Cooking spray or butter, for the pan 1 (13-ounce) container Nutella 12 (3/4-inch) thick slices brioche or egg bread 8 large eggs 2 cups cream 2 cups whole milk 2 cups sugar 1/4 cup hazelnut liqueur (recommended: Frangelico) or amaretto 1 tablespoon vanilla extract 1/2 teaspoon almond extract 3 ripe bananas Instructions: Spray or butter a 13 by 9 by 2-inch baking dish. Spread the Nutella on all your bread slices, then put 2 slices together to make 6 sandwiches. Cut each sandwich into 8 pieces and toss them into a large bowl. Crack your eggs in another large bowl and whisk in the cream, milk, sugar, hazelnut liqueur, vanilla and almond extracts. Pour this mixture over the sandwich cubes. Now, mash your bananas and stir that into the bread cube mixture. Pour into the prepared baking dish. Let stand at least 1 hour and up to 2 hours, occasionally pressing the bread into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.) Preheat the oven to 350 degrees F. Bake until the pudding is set in the center, 45 to 50 minutes. Cool slightly. Serve warm. ","[Chardonnay, Moscato, Riesling, Vin Santo]" 24474,"Rose Jam Doughnuts with Vanilla Glaze and Pistachios 2 1/4 teaspoons (one 1/4-ounce packet) active dry yeast 1/2 cup warm milk (105 degrees to 110 degrees)
1/4 cup warm water (105 degrees to 110 degrees) 1/4 cup plus 1 teaspoon granulated sugar 3 1/2 cups all-purpose flour, plus more for dusting 1 teaspoon kosher salt 1/4 teaspoon ground cardamom 1/4 teaspoon ground cinnamon Grated zest of 1/2 orange 1 large egg plus 2 egg yolks, lightly beaten together 1 teaspoon pure vanilla extract 6 tablespoons unsalted butter, cut into pieces, at room temperature Vegetable oil, for the bowl and for frying 1 cup raspberry jam 1 tablespoon pure rose water 1 1/2 cups confectioners' sugar, plus more if needed 2 tablespoons whole milk, plus more if needed 1 teaspoon pure vanilla extract Pinch of kosher salt
Crushed roasted pistachios and crushed dried rose petals, for topping Instructions: Make the dough: In a medium bowl, combine the yeast, milk, water and 1 teaspoon granulated sugar and give it a little stir with a wooden spoon. Let it sit about 5 minutes, until it becomes foamy on top. In a stand mixer fitted with a dough hook, mix the flour, salt, cardamom, cinnamon, orange zest and remaining 1/4 cup granulated sugar. Add the beaten egg and yolks, vanilla and yeast mixture and mix to form a very stiff dough. (It may be hard to incorporate at first, but keep mixing.) With the mixer on, gradually add the butter, piece by piece. This, too, will seem like it isn\u2019t going to incorporate, but keep on mixing for about 8 to 10 more minutes, scraping down the dough hook occasionally, until your dough is smooth and slightly sticky. Transfer the dough to an oiled bowl, cover it with plastic wrap and let it sit at room temperature until it has doubled in size, about 2 hours. (Or refrigerate the dough for up to 2 days; bring to room temperature before rolling out.) Cut out the doughnuts: Turn out the dough onto a lightly floured work surface. Using a rolling pin, roll it out until about 1/2 inch thick. Cut out rounds of dough using a 2 1/2-inch round cookie cutter. Press the scraps of dough together and let sit 10 minutes, then reroll the scraps and cut out more rounds. (At this point, you can refrigerate the rounds up to 3 hours before frying.) Transfer the rounds to a baking sheet lined with parchment paper. Cover with plastic wrap or a dish towel and let rise for another hour, or until doubled in size. Fry the doughnuts: In a large cast-iron pot fitted with a deep-fry thermometer, heat 3 to 4 inches of vegetable oil to 350?. Fry the doughnuts in batches of 3 or 4 for 1 1/2 minutes on each side until deep golden brown. Using tongs, remove the doughnuts from the hot oil and transfer to a rack set on a baking sheet to drain and cool. Make the filling: In a small bowl, combine the jam and rose water. Taste and adjust the proportions as desired. Spoon the jam into a squeeze bottle or piping bag fitted with a 1/4-inch tip. Make the glaze: In a medium bowl, whisk the confectioners' sugar, milk, vanilla and salt until smooth. It should be the consistency of a slightly thick glue \u2014 if it\u2019s too thick, add a little more milk; if it\u2019s too thin, add a little more confectioners\u2019 sugar. Dip the cooled doughnuts in the glaze and let any excess drip off. If the glaze has a hard time sticking to the doughnuts, that means it\u2019s too thick and that you should add more milk. Fill the doughnuts: Stick the squeeze bottle or pastry bag into the center of a doughnut, going as far down as you can without puncturing the other side. Wiggle it around, then fill up the hole with jam, leaving a circle of jam on top of the glaze. Sprinkle with pistachios and rose petals. Serve any remaining jam on the side for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24475,"Bacon and Chive Green Bean Coins 4 strips center-cut bacon, finely chopped 1 pound green and/or wax beans, trimmed and cut into 1/2-inch-thick small coins Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 tablespoons snipped chives 1 lemon Instructions: Cook the bacon in a large nonstick skillet over medium-high heat, stirring, until browned and the fat has rendered, about 4 minutes. Add the green beans and 1/4 teaspoon each salt and pepper and cook, stirring, until the beans are just bright green. Add 2 tablespoons water and continue to cook, stirring occasionally, until crisp-tender, about 6 minutes.
Transfer the beans to a serving dish and toss in the chives. Zest the lemon directly over the beans and season to taste with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24476,"Frozen Vanilla Lemonade 2 pints natural lemon sorbet, such as Ciao Bella 2 cups vanilla ice cream
1 cup vodka
1/2 cup half-and-half
Instructions: Blend the sorbet, ice cream, vodka and half-and-half in a blender on high until smooth, about 30 seconds. ","[Prosecco, Moscato, Sauvignon Blanc]" 24477,"Crispy Pork Belly 2 cups Nam Pla Sauce, recipe follows 2 cups canola oil 3 slices Tender Pork Belly, recipe follows, cut 1/2-inch thick by 3-inches long 1 cup green papaya, julienned on a mandoline
1/2 cup carrot, julienned on a mandoline
2 ounces ripe Roma tomato, diced
1 ounce red onion, shaved or sliced thin
1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh mint 2 ounces Nam Pla Sauce, recipe follows
1 ounce macadamia nuts, diced and roasted
1 cup honey 1 cup lime juice
3/4 cup good-quality fish sauce
1/4 cup rice vinegar
1 tablespoon minced garlic
1 tablespoon sambal oelek Nonstick spray, for the pan 2 tablespoons rough sliced fresh ginger 4 cloves garlic, smashed and rough cut
1 stalk scallion, rough cut
3 to 4 pounds pork belly, skin on
1 cup mirin
1 cup sake
1 cup teriyaki sauce 1 tablespoon sambal oelek
Instructions: For the cl gastrique: In a medium saucepan, bring the Nam Pla to a boil. Lower to a simmer and reduce the sauce by half. Chill. For the pork belly: Heat the oil to 350 degrees F in a medium pot. Carefully lower the Pork Belly into the oil using a fry basket. (Make sure there is no excess moisture on the pork. This can cause splattering.) Fry the pork until the skin and flesh are very crispy and have darkened significantly. Place on a plate lined with paper towels and quickly build the salad. In a small bowl, toss together the green papaya, carrot, tomato, onion, half of each of the herbs and the Nam Pla. Mix with tongs to incorporate. Place the mixed green papaya salad on a decorative plate. Form a bed for the pork. Place the pork, slightly fanned out, on the green papaya salad. Drizzle the pork generously with 1 ounce cl gastrique (save the remainder for another use). Sprinkle the dish with diced macadamia nuts and the remaining herbs. Mix together the honey, lime juice, fish sauce, vinegar, garlic and sambal in a bowl. Best made a couple days in advance to allow flavors to marry. Preheat the oven to 300 degrees F. Lightly spray the bottom of a 9-by-13-inch pan with cooking spray. Sprinkle over the ginger, garlic and scallion. Rinse the pork belly under running cold water and pat dry with a paper towel. Place the pork over the aromatics in the pan, skin-side up. Mix the mirin, sake, teriyaki and sambal in a small bowl. Pour the sauce over the top of the pork belly. Cover the dish tightly with foil and bake until fork-tender, about 3 hours. Remove the pork and place another similar dish on top as a weight. Use cans or other heavy items to create additional weight. Press the pork, refrigerated, overnight. This will make the pork even in thickness and allow for a better fry. Slice the following day, once the pork has chilled and set completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24478,"Penne with Grilled Okra and Green Beans 8 ounces okra, trimmed and halved lengthwise 8 ounces green beans, trimmed 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 1/2 cup panko breadcrumbs Finely grated zest of 1 lemon 12 ounces penne rigate 1/3 cup grated parmesan cheese 2 cloves garlic, minced 1 cup fresh basil Instructions: Preheat a grill to medium high. Toss the okra and green beans with 2 tablespoons olive oil; season with salt and pepper. Transfer to a sheet of foil or a grill basket with the okra cut-side down. Grill the vegetables, turning occasionally, until lightly charred and tender, 6 to 8 minutes. Transfer to a cutting board. Halve the beans crosswise and halve any large okra pieces lengthwise. Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the panko and cook, stirring, until golden, 2 to 4 minutes. Remove from the heat and stir in the lemon zest; season with salt and pepper. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 3/4 cup cooking water, then drain the pasta and return to the pot. Stir in the grilled okra and green beans, parmesan and garlic, stirring in enough of the reserved cooking water to loosen. Stir in the basil. Divide among bowls and top with the panko mixture. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 24479,"Chicken Tonette 2 cups plain lowfat yogurt 1 tablespoon tomato paste 1/3 cup mint leaves, chopped 1/3 cup cilantro leaves 2 teaspoons minced garlic, or 1 clove grated 1/2 fresh lime, juiced 1 teaspoon curry powder 1 teaspoon chili powder 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon turmeric 1 teaspoon salt 1/2 teaspoon black pepper 3 (4-ounce) pieces chicken diced into 1-inch cubes 1 pineapple, cored, peeled and cut into 1-inch pieces 1 large red onion, cut into 1-inch pieces Black Beans, recipe follows 2 cups long grain white rice 3 1/2 cups low sodium/low fat chicken stock 1 teaspoon turmeric 1 teaspoon chili powder 2-3 tablespoons marinade from Chicken Tonette 1 can black beans, drained Instructions: In a large bowl combine all ingredients except the chicken, pineapple, and red onion, and mix until evenly combined. Separate the mixture in half, placing one half into a re-sealable bag with the chicken. Marinate this overnight in the refrigerator. Optional: Skewer chicken, onion, and pineapple for presentation. Keep the remainder of the marinade in the refrigerator. On a non-stick grill pan, over high heat spray a little olive oil to coat the pan. Place the marinated chicken onto the hot pan. Brown the pieces on all sides. To the same pan, add the onions and pineapple. Once the onions have softened remove both the onions and the chicken and reserve. Continue to cook the pineapple until it has caramelized on both sides. Remove to a plate with the chicken and onions. Place rice, stock, turmeric, and chili powder into a large microwave safe bowl or measuring cup. Microwave on high for 10 minutes and on medium for an additional 15 minutes. Remove from microwave and fluff rice with a fork. Stir in marinade and black beans. Serve with Chicken Tonette. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 24480,"Caviar Pie 6 to 8 eggs, hard-cooked, finely minced 2 to 3 tablespoons mayonnaise 1/2 cup finely minced scallions 1 to 1 1/2 cups caviar 1 to 1 1/2 cups sour cream Instructions: Blend the eggs and mayonnaise (using enough mayonnaise just to bind the eggs) in a small bowl. Line a well-buttered 8 or 9-inch pie pan with the egg mixture, pressing firmly over the bottom and up the sides to form the crust. Scatter the scallions over the crust, then spread with the caviar. Frost with the sour cream and refrigerate until ready to serve. Set the caviar pie on a cocktail table with crackers or freshly made melbas, which can be dipped or spread.; ","[Champagne, Prosecco, Sparkling Pinot Grigio, Cava]" 24481,"Chewy, Salty Peanutty Caramel Brownies Vegetable oil, for greasing 1/2 cup plus 2 tablespoons granulated sugar 2 tablespoons salted butter, cut into chunks 1/2 cup heavy cream Brownie: 1 1/2 sticks (12 tablespoons) salted butter, plus more for greasing 10 ounces bittersweet chocolate, coarsely chopped 4 large eggs 1 1/2 cups granulated sugar 1/4 cup firmly packed dark brown sugar 1 teaspoon vanilla extract 1 1/4 cups all-purpose flour 2 cups salted skinless peanuts (not dry-roasted) Instructions: For the caramel: Very lightly grease the inside of a 2-cup glass measuring cup with oil. Combine the granulated sugar and butter in a small deep saucepan. Bring to a simmer over medium heat, stirring frequently. (Don't worry if the mixture looks curdled and then separated-it will come together.) Cook, stirring, until it looks like dark peanut butter, 12 to 15 minutes. Meanwhile, bring the heavy cream to a simmer over medium heat in a small saucepan. When the butter mixture is the right color, remove from the heat and slowly and very carefully whisk in the hot cream-it will bubble up and steam, so be careful. Put the pot back over medium heat, bring the mixture back to a simmer and cook about 1 minute. Pour into the prepared measuring cup and cool to room temperature. (The caramel can be made the night before and kept, covered, at room temperature. You can warm it very briefly in a microwave so that it is pourable, but be careful not to overheat. It should not be too loose.) For the brownie: Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 20-inches. Butter the corners and sides of a 9-by-13-inch baking pan. Line the pan with the foil so that the excess hangs over at each of the short sides of the pan. Put the chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water, being careful that the bowl does not touch the water. Stir occasionally with a rubber spatula until smooth. Whisk the eggs, sugars and vanilla in a large bowl. Stir the chocolate into the egg mixture using a rubber spatula, and then stir in the flour until just combined. Stir in 1 1/2 cups of the peanuts. Pour the batter into the prepared pan. Drizzle the caramel over the top, using a butter knife to swirl it into the batter. Coarsely chop the remaining 1/2 cup peanuts and scatter over the top. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Be sure to insert the toothpick in a spot that does not have too much caramel. Place on a cooling rack and, while still slightly warm, run a butter knife between the brownie and the long sides of the pan. Cool completely, about 1 hour. When the brownie has cooled completely, place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to remove. Gently peel the foil off the brownie. Place another lightweight cutting board on top, and flip the brownie right-side-up. Slice into 1 1/2-inch squares. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24482,"Wild Rice Stuffed Cabbage Makes 6 servings 1 1/2 cups frozen chopped onions, Ore-Ida 1 stalk celery, finely chopped 1 cup finely chopped green apple 1 box (6-ounce) long grain and wild rice mix, Near East 2 1/2 cups reduced-sodium chicken broth, Swanson 4 cloves garlic, chopped 1/2 cup chopped pecans, Diamond 15 large green cabbage leaves 1 jar (26-ounce) marinara sauce, Newmans Own Instructions: 2 tablespoons butter

1. Preheat oven to 350degreesF. In a medium saucepan, melt butter over medium-high heat. Add 1/2 cup of the onions, the celery, and apple; saute for 5 minutes. Stir in rice, seasoning packet from rice mix, 3/4 cup of the broth, and garlic. Bring to a boil. Cover and simmer for 10 minutes or until liquid is absorbed. Rice should be al dente. Transfer to a medium bowl; stir in pecans. Set aside.
2. Place 12 to 15 large cabbage leaves in a large bowl. Cover with boiling water; let stand for 2 to 3 minutes or until wilted. Cut off thickest part of each cabbage leaf. Place 2 tablespoons of the rice mixture near the stem end of a leaf. Fold over sides and roll up. Do not roll too tightly as the rice will expand as it cooks. Repeat with remaining leaves and rice mixture.
3. Place cabbage rolls, seam sides down, in a shallow baking dish. Pour marinara sauce over the top and sprinkle with remaining onions. Cover pan tightly with aluminum foil. Bake in preheated oven for 1 hour. Serve hot with sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]" 24483,"Chocolate Pumpkin Cheesecake Souffle 4 tablespoons unsalted butter, at room temperature, plus more for the souffle dish One 8-ounce package cream cheese, at room temperature
   1/2 cup pumpkin puree
   4 large eggs, separated, at room temperature
   1/3 cup cake flour
   1 teaspoon pure vanilla extract
   1/4 teaspoon ground cinnamon
   1 cup whole milk, at room temperature
   1/2 cup sugar
   1/4 cup 60 percent chocolate chips, melted
   Instructions: Preheat the oven to 350 degrees F. Butter the inside of an 8-inch souffle dish. Place in a roasting pan that fits the dish. Add the cream cheese, pumpkin puree and butter to a medium bowl. Using a rubber spatula, mix together until smooth and well combined. Switch to a whisk and add the egg yolks one at a time, making sure they are fully incorporated before adding the next yolk. Add the cake flour, vanilla and cinnamon and mix well until smooth. Slowly add the milk until fully incorporated. Set aside. Beat the egg whites in a large bowl using an electric hand mixer on medium-high speed until soft peaks form, about 3 minutes. With the mixer running, slowly sprinkle in the sugar until glossy and stiff peaks form. Fold one-third of the egg white into the cream cheese mixture using the whisk until incorporated. Repeat with another third. Now add the cream cheese mixture into the bowl with the remaining egg white and, using a spatula, gently fold in the remaining egg white until no streaks remain. Pour the mixture into the prepared dish. Drizzle with the melted chocolate and run a skewer through the top to make a design. Fill the roasting pan with enough hot water to come halfway up the sides of the souffle dish and place in the oven. Bake for 10 minutes. Reduce the heat to 300 degrees F and continue to bake until the souffle is just set but still a little jiggly in the center, about 50 minutes. Allow to cool to room temperature in the water bath. Remove from the water and refrigerate to cool completely, at least 2 hours. Use a large spoon to serve the souffle. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 24484,"Chipotle Brisket Sandwich on a Cheddar Biscuit 4 yellow onions, 2 sliced and 2 finely diced One 4-pound beef brisket (point-cut or flat-cut) Kosher salt and freshly ground black pepper 12 cloves garlic, peeled 6 cups ale 2 tablespoons vegetable oil 4 large jalepenos, minced 3 to 4 chipotle peppers in adobo sauce, pureed 2 tablespoons granulated garlic 1 tablespoon smoked paprika 3 cups all-purpose flour, plus more for dusting 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 cup (2 sticks) cold unsalted butter, cut into small cubes, plus more melted butter, for brushing 1 1/2 cups shredded Cheddar 1 1/2 to 2 cups buttermilk
1 cup homemade or store-bought guacamole 1/2 cup mayonnaise 3 to 4 chipotle peppers in adobo sauce, pureed 1/4 cup lemon juice Kosher salt 2 tablespoons unsalted butter 2 yellow onions, sliced 6 to 8 slices white or yellow Cheddar Instructions: For the brisket: Preheat the oven to 275 degrees F. Lay the sliced onions in the bottom of a roasting pan. Place the brisket on top of the onions and season with salt and pepper. Top with the garlic cloves and ale. Cover tightly with foil and roast until tender, 5 to 6 hours. Loosen the cover and let cool to room temperature. Heat the vegetable oil in a large saute pan over medium heat. Add the jalapeno and diced onion and cook until tender, 8 to 10 minutes. Add the pureed chipotle peppers and cook until warmed through, about 2 minutes. Remove from the heat and let cool to room temperature. Remove any excess fat from the cooled brisket with a spatula. Slice the brisket across the grain into 1 1/2-inch-thick pieces and gently pull the meat apart by hand. Place the meat in a large bowl and season with the granulated garlic, paprika, 1 teaspoon pepper and 2 teaspoons salt. Add the cooked onion and jalapeno mixture and toss gently to combine. For the biscuits: Increase the oven temperature to 375 degrees F and line a baking sheet with parchment paper. Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the 2 sticks of cold butter until the mixture is crumbly, being careful not to overmix. Add the Cheddar. Add the buttermilk a little at a time, just until the mixture is combined and moist. Turn the mixture out onto a lightly floured surface. Gently roll or press the dough into a 1-inch-thick rectangle. Cut the dough into 4-by-4-inch squares or use a large biscuit cutter, place on the baking sheet and brush with the melted butter. Bake until golden brown, about 45 minutes. Brush with additional melted butter while the biscuits are still warm. Set aside. For the chipotle sauce: Combine the guacamole, mayonnaise, chipotle peppers and lemon juice in a medium bowl and mix well. Season with salt, cover and refrigerate. To serve: Heat the butter in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until deep golden brown, about 20 minutes. Preheat the oven to 350 degrees F. Loosely wrap the biscuits in foil and place in the oven until warm. For each sandwich, place 6 to 8 ounces of the brisket mixture in a small saute pan. Heat until very warm, stirring so the brisket does not brown. Turn off the heat and top with 1 slice of Cheddar and some caramelized onions. Cover the pan until the cheese melts. Cut the warm biscuit in half lengthwise and fill with the brisket mixture. Top with the desired amount of chipotle sauce and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 24485,"Soft Chocolate Caramels 1 cup sugar 1/2 cup light corn syrup 1 cup heavy cream, at room temperature 2 ounces bittersweet chocolate, finely chopped 1 tablespoon unsalted butter Instructions: In a heavy-bottomed sauce pan, stir the sugar and corn syrup together until the sugar is completely moistened. Bring the mixture to a boil over medium heat and cook, without stirring, until it turns a very light caramel color, about 5 minutes. Remove from the heat and very slowly pour the cream into the hot sugar (be careful-it will bubble up) and stir to combine. Return the mixture to medium-low heat and simmer, stirring occasionally, until a candy thermometer inserted in the pot reads 238 degrees F, about 12 to 15 minutes. Remove from the heat and whisk in the chocolate and butter until smooth. Pour the mixture into a greased 8-by-8 inch square baking dish. Allow to cool completely (at least 2 hours) before cutting into 1-inch squares. Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. From Dessert Circus, Extraordinary Desserts You Can Make at Home, by Jacques Torres. ","[Reds, Pinot Noir, Cabernet Sauvignon, Syrah]" 24486,"Chicken with Rosemary and Lemon Salt 2 chickens, about 2 to 3 pounds each 3 tablespoons extra-virgin olive oil 1 or 2 fresh rosemary sprigs 1 1/2 lemons, cut into chunks 2 tablespoons very finely minced lemon zest 2 tablespoons minced fresh rosemary 2 tablespoons sea salt, preferablyy gray salt Freshly ground black pepper Instructions: Preheat oven to 450 degrees F if you have no convection fan, or to 425 degrees F if you have a convection fan. Rinse the chickens inside and out and dry well. Make the salt: In a bowl, combine the lemon zest, rosemary, salt, and pepper, mixing well. Rub the chicken all over with the olive oil, and then rub with 3 tablespoons of the seasoned salt. (Reserve the remaining salt for another use.) Tuck the rosemary sprigs and lemon chunks into the chicken cavity. You don't need to truss the chicken. Place the bird on a rack in a roasting pan and roast for 15 minutes. Reduce the oven temperature by 75 degrees F and continue roasting until the juices run clear when a thigh is pierced with a skewer, about 50 to 55 minutes longer. Transfer the chicken to a platter and let rest for at least 10 minutes before carving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 24487,"Low Carb Lettuce Burgers 1/4 cup Greek yogurt 2 tablespoons adobo sauce (from canned chipotles in adobo) 1 tablespoon Dijon mustard
2 dashes Worcestershire sauce 2 pounds ground chuck 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 dashes Worcestershire sauce 1 head iceberg, green leaf or butter lettuce 2 avocados, sliced
1 tomato, sliced
1/4 red onion, thinly sliced into rings 12 small sweet pickles, chopped Instructions: For the sauce: Mix together the yogurt, adobo sauce, mustard and Worcestershire sauce in a small bowl. Set aside. For the burgers: In a bowl, combine the ground chuck, salt, black pepper and Worcestershire sauce. Form four patties and set aside. Heat a skillet over medium-high heat. Cook the patties until done in the middle, 4 to 6 minutes per side. For the toppings: Cut the base of each lettuce leaf on the head and carefully peel it away so that it stays as intact as possible. Top the patties with avocado slices, tomato slices, red onion rings and chopped pickles, then drizzle with the sauce to taste. Use two or three lettuce leaves per patty and wrap them around the patty as tightly as you can. Slice in half and serve immediately! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 24488,"Carrot Cardamom Soup with Aleppo Marshmallow and Pumpkin Seed Oil 1 1/2 cans (480ml cans) coconut milk 3 cups hot water 1 1/4 teaspoons honey 1/2 lemon, juiced 1/2 of a fist-sized white onion, peeled and sliced 2 cloves garlic, sliced 1 thumb ginger, peeled and finely chopped (microplane is best for this) 2 ounces unsalted butter 4 green cardamom pods 1 2/3 pounds carrots, peeled and grated Salt 3 egg whites 1/2 pound sugar 1 1/2 teaspoons Aleppo-Syrian dried chili flakes 4 sheets gelatin, soaked in cold water Cornstarch Pumpkin seed oil Toasted pumpkin seeds Picked cilantro florets Instructions: -Combine coconut milk, water, honey, and lemon juice and set aside. -Combine the onion, garlic, ginger, butter and cardamom in a pot and place on low heat.

• Sweat the mix over low heat until everything is soft and translucent.
• Add the grated carrots and turn heat to high.
• Cook for 2 to 3 minutes, stirring, and then add liquids.
• Bring to a boil, reduce the heat to a simmer, and cook until carrots are soft (about 30 minutes).
• Puree in a food processor or blender until smooth and add salt, to taste. Aleppo Marshmallow:
• Place a pot of water on high heat until it comes to a simmer.
• Place the egg whites, sugar, chili flakes and in the bowl of an electric mixer. Place this bowl over the simmering water, stirring to melt the sugar into the egg white.
• Separately, squeeze the excess water out of the gelatin sheets and place in a small mixing bowl. Place this bowl over the warm water until the gelatin melts (becomes liquid) and set aside.
• Place the bowl with the egg whites, sugar, and chili into the electric mixer fitted with the whisk attachment. -Whisk the mixture until stiff peaks form.
• Slow the speed down to medium and pour in melted gelatin. Whisk until incorporated.
• Pour mixture onto a 1/2 sheet pan that has been lightly oiled and well dusted in cornstarch.
• Sift more cornstarch over the top.
• Refrigerate until firm. -Cut the marshmallow into the desired size and shape. To Serve: -Heat the soup over medium heat and serve 150 to 175ml (5 to 6 ounce) portions in tea cups. -Place a marshmallow in the center of the soup. Using a blowtorch (or the broil setting on your oven), toast the marshmallow. -Drizzle the soup with pumpkin seed oil, sprinkle with toasted pumpkin seeds, and garnish with picked florets of cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 24489,"Roast Beef with Potatoes and Green Peppercorns 1 large beef top round, about 8 to 10 pounds Kosher salt Freshly ground black pepper 4 pounds small potatoes, washed and dried 4 ounces green peppercorns, in brine 1/2 cup Dijon mustard 4 cups low-sodium beef stock 1 lemon, juiced Instructions: Preheat the oven to 500 degrees F. Put the roast on a flat surface and season all sides with salt and pepper, to taste, and put it on a roasting rack. Arrange the potatoes in the bottom of the roasting pan and season them with salt and pepper, to taste. Put the rack in the pan directly over the potatoes. Put the pan in the center of the oven and roast, undisturbed for 10 minutes. Lower the temperature to 350 degrees F. Count about 10 minutes for each pound then begin testing the internal temperature. An instant-read thermometer should register about 130 degrees F for medium-rare. Remember that \carry over\ cooking (when the roast comes out of the oven and rests) will mean the temperature will increase. Transfer the roast to a platter and serve with the potatoes. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 24490,"Sweet and Sour BBQ Chicken Sliders with Pickled Chinese Cabbage and Carrots 2 tablespoons hoisin sauce 2 tablespoons honey 2 tablespoons soy sauce 1 teaspoon Chinese five-spice powder 1/2 teaspoon crushed red pepper 1/2 teaspoon toasted sesame oil 2 pounds boneless, skinless chicken thighs 1 cup rice vinegar 1 tablespoon sugar 1 1/2 teaspoons kosher salt 1/2 cup shredded carrots 1/2 teaspoon crushed red pepper flakes 1/2 small head Chinese or napa cabbage, washed and thinly sliced (about 4 cups) 1/4 cup dried mustard powder 1/4 cup boiling water 2 tablespoons honey 1 tablespoon vegetable oil 1 teaspoon toasted sesame oil 1/2 teaspoon kosher salt Vegetable oil, for brushing grill 2 tablespoons toasted sesame seeds Unsalted butter, for rolls 12 to 16 slider rolls, preferably King's Hawaiian Instructions: For the chicken: Mix together the hoisin, honey, soy, five-spice powder, crushed red pepper and sesame oil in a bowl. Pour half of marinade over the chicken in a plastic bag and marinate for 3 to 4 hours in the refrigerator, turning once halfway through. Reserve the remaining marinade.
For the pickled cabbage: Bring 1/2 cup water, the vinegar, sugar and salt to a boil until the sugar and salt are dissolved. Remove from the heat and add the carrots, crushed red pepper and cabbage. Stir to combine and let sit for at least 30 minutes. Pour into a bowl and let cool completely.
For the mustard: Whisk together the mustard powder, water, honey, oils and salt in a bowl until smooth.
For cooking and assembly: Heat a gas or charcoal grill to medium heat. Coat the grill with vegetable oil. Grill the chicken thighs until no longer pink in the middle and the internal temperature is 165 degrees F, 8 to 10 minutes per side. Let rest for 5 minutes, and then chop, toss with the marinade and coat in the sesame seeds. Butter and grill the buns on both sides until golden brown, 1 to 2 minutes. Place ample quantities of glistening chicken on the bottom buns, then a drained handful of pickled cabbage and carrots, and top with hot mustard. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24491,"Chicken or Beef Bolognese 5 tablespoons olive oil 2 pounds coarsely ground chicken, preferably dark meat, or, 2 pounds of coarsely ground beef Kosher salt and freshly ground black pepper 1 medium white onion, (about 2 cups), trimmed and cut into small dice 2 medium carrots, (about 1 cup), trimmed, peeled, and cut into small dice 1 medium celery stalk, trimmed and cut into small dice 4 or 5 garlic cloves, cut into small dice 2 tablespoons tomato paste 1 1/2 cups dry white wine 2 1/2 pounds Roma tomatoes, peeled, seeded, and chopped fine 3 cups chicken stock, heated Pinch or minced fresh oregano leaves Pinch minced fresh thyme leaves 6 or 7 chopped fresh basil leaves Pinch red pepper flakes, or to taste 2 pounds rigatoni, cooked al dente Instructions: In a 10 or 12-inch saute pan, heat 3 tablespoons of the olive oil. Saute the ground chicken or beef until lightly browned, breaking up the pieces as they cook. Season lightly with salt and pepper. Remove the chicken or beef with a slotted spoon and drain in a colander. Set aside until needed. In the same saute pan, heat the remaining 2 tablespoons of olive oil. Over medium heat, saute the onion, carrots and celery until they just start to color, 6 to 8 minutes. Do not brown. Add the garlic, stir in the tomato paste, and cook a few minutes longer. Deglaze the pan with the wine and cook, stirring occasionally, until almost all the liquid has evaporated. Add the tomatoes, cook for 2 or 3 minutes, then pour in the stock and reserved chicken and season with the oregano, thyme, and a little salt and pepper. Cook until the sauce has thickened slightly, about 30 minutes. If the sauce has thickened too much or you prefer a thinner sauce, add a little more stock. Stir in the chopped basil and the red pepper flakes and adjust the seasoning, to taste. Serve over rigatoni. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 24492,"Watermelon Vodka Soda Floats 1 pint vanilla ice cream 1 1/2 cups fresh watermelon juice (see Cook's Note) 1/2 cup vodka 3/4 cup club soda Instructions: Fill two large glasses with ice cream scoops. Divide the watermelon juice evenly between the two glasses and then pour the vodka in too. Gently stir a bit if you can--you don't want to totally melt the ice cream. Pour the soda over top of the juice until it reaches the top. Add some straws and sip sip! ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 24493,"Asparagus and Plum Tomato Pizza 1/2 pound thin asparagus spears 1 (12-inch) packaged prepared foccacia 1 cup prepared pesto sauce, store-bought or homemade, recipe follows 1/2 pound Fontina, diced into small cubes, about 1 1/2 cups 1 firm plum tomato, seeded and diced 2 cups fresh basil, packed 1/4 cup pine nuts, toasted 1 clove garlic, peeled and smashed 1/4 to 1/2 cup extra-virgin olive oil 1/2 cup grated Parmesan Fresh black pepper Instructions: Preheat oven to 400 degrees F. Trim tough ends off asparagus, leaving 4 or 5-inch long tender tops of spears. Place tops in a small skillet in 1/2-inch of boiling water. Cover the pan and steam asparagus for 2 minutes. Run asparagus under cool water and drain well. Cut spears into 1-inch pieces on the diagonal. Spread a foccacia with a thin layer of pesto sauce. Dot the top of pizza pie with cubed Fontina cheese. Add a scattering of chopped asparagus and diced plum tomatoes. Bake directly on oven rack or on a perforated pizza pan. Bake foccacia pie for 10 minutes in preheated oven on middle rack or, until the cheese melts and edges of your pizza are crisp and dark golden in color. Combine basil, pine nuts, and garlic in a food processor with a drizzle of the olive oil. Blend coarsely, stopping from time to time to scrape down the sides. Place in small bowl, and stir in the remaining olive oil (as needed), Parmesan, and pepper, to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 24494,"Stuffed Breast of Veal 1 package onion soup mix 1/4 cup melted butter Paprika 1 (5 to 6 pound) breast of veal, with a deep pocket cut into it 1 loaf egg bread 1 large onion, diced and sauteed 4 eggs beaten Salt and pepper 1 packet sugar or artificial sweetener Instructions: Preheat oven to 375 degrees F. Mix onion soup mix with melted butter and paprika. Then, rub mix into the inside and outside of the veal breast. Shred egg bread into a colander and run hot water over bread to moisten. Drain well. In large bowl, put drained bread, sauteed onion, eggs, salt, pepper, and sugar. Mix very well. Stuff the bread mixture into veal breast and cover with foil. Place into oven for 2 1/2 hours. Remove foil and cook another 45 minute to 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24495,"Florida Citrus Bars One 11-ounce box vanilla wafers 8 tablespoons (1 stick) unsalted butter, at room temperature
2 tablespoons granulated sugar
1 teaspoon orange zest
Kosher salt
Two 8-ounce blocks cream cheese, at room temperature One 14-ounce can sweetened condensed milk
1 cup confectioners' sugar
1 teaspoon grapefruit zest
1 teaspoon lemon zest
1 teaspoon orange zest
1 cup whipped cream
2 oranges, peeled and sliced into rounds 1 grapefruit, peeled and sliced into rounds
1 lemon, peeled and sliced into rounds
Instructions: For the crust: Line a 9-by-13-inch baking dish with parchment, leaving a 2-inch overhang for easy removal. In the bowl of a food processor, add the vanilla wafers, butter, granulated sugar, zest and a pinch of salt. Pulse until the mixture is a very fine crumb and is starting to clump together. Press the mixture into the prepared baking dish. Chill the dish in the freezer while you make the filling. For the filling: Add the cream cheese, condensed milk, confectioners' sugar, grapefruit zest, lemon zest and orange zest to a large bowl. Whip together with an electric hand mixer until completely combined and there are no clumps of cream cheese. Fold in the whipped cream. Remove the crust from the freezer and pour in the filling, using a spatula to smooth it into an even layer. Return to the freezer and freeze for at least 4 hours or overnight. For the topping: When the filling is set, remove the whole bar from the baking dish and place on a cutting board; removing the parchment. Decorate the top with the orange, grapefruit and lemon rounds, then carefully slice into bars. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 24496,"Sunny's Sweet 'n Sour Garden Collards 1 tablespoon olive oil 4 slices bacon, cut into small pieces
1 medium onion, chopped 1 bunch collards, trimmed, ribs discarded and thinly sliced 4 sun-dried tomatoes, chopped 2 tablespoons balsamic vinegar Kosher salt and freshly ground black pepper Instructions: In a saute pan on medium heat, add the oil, bacon and onions and cook until the fat has rendered, the bacon is crisp and the onions are tender. Add the collards and sun-dried tomatoes to the pan and continue to cook until the greens wilt, about 2 minutes. Add in the balsamic vinegar and season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 24497,"Pull-Apart Chocolate Chrysanthemum Bread 1 packet (2 1/4 teaspoons) active dry yeast 1/4 cup plus 1 teaspoon honey or light agave syrup 2 large eggs plus 3 large egg yolks 3 tablespoons extra-virgin olive oil, plus more for the bowl 2 teaspoons kosher salt
4 to 4 1/2 cups all-purpose flour, plus more for working the dough (see Cook's Note) 6 ounces semisweet chocolate, finely chopped 4 tablespoons unsalted butter, at room temperature, plus more for the pan 1/4 cup finely chopped pecans 2 tablespoons sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon kosher salt 1 large egg, lightly beaten Instructions: For the dough: stir the yeast and 1 teaspoon honey into 1 cup warm water (100 to 110 degrees F). Let sit until bubbly, about 5 minutes. In a mixer fitted with the paddle attachment, combine the eggs and yolks, olive oil, salt, remaining 1/4 cup honey and the yeast mixture. Mix on low until combined. Add 4 cups flour on low speed, 1 cup at a time, and mix to form a smooth, wet dough. Switch to the dough hook and knead on medium-high, adding up to 1/2 cup more flour to make a slightly sticky dough that forms a ball around the hook, 4 to 5 minutes. Form the dough into a ball, place in a large bowl and lightly coat in olive oil. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours. For the filling: Meanwhile, stir together the chocolate, butter, pecans, sugar, cinnamon and salt in a medium bowl to make a chunky paste.
Butter a 10-inch round cake pan and set aside. When the dough has risen, punch it down and roll with a lightly floured rolling pin on a well-floured work surface into a 24-by-16-inch rectangle (about 1/4-inch thick). Use a 3 1/2-inch round cutter to cut out as many circles as you can from the dough. Fill each circle to the edge with about 1 tablespoon filling and fold in half, then in half again, so it looks like a quarter of a circle. Pinch the tip of the dough so that the rounded edge opens slightly. Arrange pieces, pinched-side down, in a circle around the edge of the pan with some space between the pieces and the chocolate filling showing at the top. Arrange 2 more circles in the pan, ending with one piece in the center. Cover with plastic wrap and let rise until almost doubled, about 30 minutes. Preheat the oven to 375 degrees F. Brush the risen dough with beaten egg and bake until golden and the center of the bread registers about 180 degrees F on an instant-read thermometer (avoid touching the pan), 30 to 35 minutes. Cool in the pan on a rack for 10 minutes, then remove and serve warm.
","[Chardonnay, Barolo, Tempranillo, GSM Blend]

" 24498,"Chicken-Ramen Noodle Pot Pie 1 package ramen noodles Two 8-inch pie crusts
1 1/2 cups chicken stock
3/4 cup sliced halved carrots
3/4 cup fresh or frozen English peas 1/2 cup sliced leeks (thoroughly rinsed) 4 tablespoons butter
1/4 cup all-purpose flour
1/2 cup milk
1/4 cup heavy cream
Kosher salt and freshly cracked pepper
Kosher salt and freshly cracked pepper 1 1/2 cups 1/2-inch-diced cooked chicken breasts (two 8-ounce breasts) 2 tablespoons sliced chives
1 egg, beaten
Instructions: Cook the ramen noodles according to package directions. Drain and cut into 1- to 2-inch pieces. Roll out the pie crusts to a thickness of 1/4 inch. Using an 8-ounce ramekin as a guide, cut out 4 circles with an extra 1-inch border of crust all around. Preheat the oven to 425 degrees F. Bring the chicken stock to a boil in a medium saucepan. Blanch the carrots, peas and leeks separately in the broth until tender and set aside. Reserve the broth. Melt the butter over a medium flame in a saucepan. Add the flour and cook until it begins to smell toasted, 1 to 2 minutes. Add the milk and cream, and whisk until incorporated and smooth. Add the reserved chicken stock and bring to a simmer; season with salt and pepper. Cook the mixture until thickened, and then add the chicken, peas, carrots, leeks, noodles and chives. Divide this mixture among four 8-ounce ramekins, top with the crusts, fold the borders over the sides and cut vents in the tops. Brush with the beaten egg and season with salt. Bake until the pastry is golden and bubbly, 15 to 20 minutes. Allow to cool slightly before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24499,"Shrimp Cocktail with Tomatillo-Horseradish Sauce 2 tablespoons kosher salt 1 tablespoon coriander seeds 2 teaspoons whole black peppercorns 2 lemons, quartered 1 1/2 pounds large shrimp, peeled and deveined Tomatillo-Horseradish Sauce, recipe follows 12 tomatillos, husked, washed, and cut in 1/2 1 large red onion, coarsely chopped 4 cloves garlic, chopped 2 jalapeno peppers, chopped 2 tablespoons canola oil Salt and freshly ground pepper 3 tablespoons white wine vinegar 2 to 3 tablespoons honey 1/4 cup prepared horseradish, drained 1/2 cup chopped cilantro leaves Instructions: Fill a medium saucepan with 2 quarts cold water. Add the salt, coriander, peppercorns and lemon wedges, squeezing the juice into the pot first, and bring to a boil. Let boil for 5 minutes. Reduce the heat to a simmer, add the shrimp, and simmer for about 4 minutes, or until just cooked through. Drain the shrimp in a colander, transfer to a bowl, cover and let chill in the refrigerator for at least 1 hour. When shrimp is chilled, serve with dipping sauce. Preheat oven to 400 degrees F. Place tomatillos, onion, garlic, and jalapeno on a half-sheet pan, toss with the oil, and season with salt and pepper. Cook until the mixture is soft, but do not allow it to color, about 15 to 20 minutes. Transfer to a food processor and process until smooth. Add the vinegar, honey, horseradish, and cilantro and pulse just to combine. Season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]

" 24500,"Rice Krispiesandtrade; Tuna with Cucumber Salad and Hoisin-Lime Sauce 2 cups KELLOGG'S? RICE KRISPIES? cereal, crushed 1 tablespoon ground ginger Kosher salt and freshly ground black pepper, to taste 2 Ahi tuna steaks (about 6 ounces each) 1 tablespoon vegetable oil Cucumber salad: 1 English cucumber, halved, seeds scooped out 4 ounces rice noodles 1 lime, juiced 3 tablespoons chopped fresh cilantro 2 tablespoons soy sauce Freshly ground black pepper, to taste 2 teaspoons hoisin sauce 1/4 cup hoisin sauce Juice of 2 limes 2 tablespoons rice wine vinegar 1 tablespoon soy sauce Honey, to taste Freshly ground black pepper, to taste Instructions: For the tuna:
Heat a cast iron pan over medium-high heat for 8 minutes. In a bowl, combine the crushed KELLOGG'S RICE KRISPIES, ground ginger, salt, and pepper, to taste. Coat the outside of the tuna steaks with the cereal mixture. Put the vegetable oil in the hot pan and swirl to coat, and then sear the tuna on all sides, until the coating just turns brown in color, about 2 minutes per side. This should cook the tuna perfectly with the inside remaining rare. Remove the pan from the heat.
For the cucumber salad:
Cut the ends off the cucumber, and then cut it into thirds. On a mandolin slicer with fine teeth in the blade, and using the hand guard, grate the cucumber pieces in a long motion. This will make cool cucumber noodle looking strands. Repeat with the remaining cucumber pieces. Put the rice noodles into a bowl and pour the boiling water over them until covered. Let noodles soak until soft and a little chewy. Drain and rinse in cold water. Cut the rice noodles down to about the same length as the cucumber and put them together in a bowl. Add the lime juice, cilantro, soy sauce, some pepper; and hoisin. Toss to combine.
For the sauce:
Whisk together the hoisin sauce, lime juice, rice wine vinegar, soy sauce, and honey, to taste. Season the sauce with salt, and pepper, to taste.
On each plate, place a swirled pile of the cucumber salad. Slice the tuna on a slight angle and lay over the salad. Spoon some of the hoisin-lime sauce over the top and dig in. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]

" 24501,"Chocolate Frosting 3 cups confectioners' sugar 3/4 cup unsweetened cocoa 1 stick butter, softened 3 - 4 tablespoons heavy cream 1 teaspoon vanilla Instructions: Sift sugar and cocoa together into a large bowl. In another bowl combine 1 cup of sugar mixture with butter and 1 tablespoon cream, beating until smooth. Add another cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla. Spread frosting on top of one round. Top with second round and cover top and sides completely with frosting. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 24502,"Coconut Cream Pie Basic Sweet Pie Crust, recipe follows 3/4 cup plus 2 tablespoons sugar 3 cups milk 4 eggs, separated 1/4 cup cornstarch 1 1/3 cups sweetened flaked coconut 1 teaspoon vanilla extract 1 tablespoon butter Sweetened whipped cream, for garnish, optional Toasted coconut, for garnish, optional 1 1/2 cups plus 2 tablespoons bleached all-purpose flour 1 tablespoon sugar 1/2 teaspoon salt 6 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled 2 tablespoons vegetable shortening 4 to 5 tablespoons ice water, or as needed Instructions: Preheat oven to 400 degrees F. Prepare Basic Sweet Pie Crust as directed. Roll the dough into a circle, about 1/4-inch thick. Place dough in a 9-inch pie plate, trimming and crimping the edges as the dough is gently pressed into the pan. Line the pastry with parchment paper and fill with pie weights or beans. Bake until golden brown around sides and edges, about 15 minutes. Remove parchment paper and return the crust to the oven and bake until bottom of crust is pale golden, about 5 minutes longer. Set aside on a wire rack to cool. In a nonstick 1-quart saucepan, combine 3/4 cup sugar and 2 3/4 cups milk together. Bring the milk to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in 1 cup of the flaked coconut, vanilla and butter. Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours. Preheat oven to 350 degrees F. Using an electric mixer, whip the egg whites until stiff with the remaining 2 tablespoons of sugar. Spread the meringue evenly over the top of the pie. Sprinkle the top with the remaining 1/3 cup coconut. Bake for about 8 to 10 minutes or until golden. Remove from the oven and cool. Alternately, top with fresh sweetened whipped cream and more toasted coconut. Sift the flour, sugar, and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix. Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 24503,"PB Oatmeal-Chocolate Chip Cookies 1 cup old-fashioned rolled oats 1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt 1 stick unsalted butter, at room temperature 1/2 cup packed light brown sugar 1/2 cup granulated sugar
1 cup creamy peanut butter 2 large eggs 1 teaspoon pure vanilla extract 2 cups semisweet chocolate chips Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the oats on a baking sheet and bake on the top rack, stirring occasionally, until lightly browned and toasted, 8 to 10 minutes; let cool completely. Whisk the flour, baking soda and salt in a small bowl. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the peanut butter until smooth, then beat in the eggs and vanilla. Reduce the mixer speed to low and beat in the flour mixture until incorporated. Stir in the oats and 1 1/2 cups chocolate chips with a rubber spatula until combined. Line 2 baking sheets with parchment paper. Drop mounds of dough (about 2 tablespoons each) about 1 1/2 inches apart onto the prepared baking sheets. Flatten to about 1/2 inch thick with your fingers. Bake, switching the pans halfway through, until the edges of the cookies are set but the centers are still soft, about 18 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Put the remaining 1/2 cup chocolate chips in a microwave-save bowl. Microwave in 30-second intervals, stirring, until smooth. Drizzle on the cookies. Let set, 15 minutes. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 24504,"Baked Lemon Chicken One 3 1/2- to 4-pound chicken, cut into 8 pieces, patted dry Kosher salt and freshly ground black pepper Flour for dredging
3 tablespoons extra-virgin olive oil 1 large onion, thinly sliced Peel of half a lemon, white pith removed, cut into very thin strips 2 large garlic cloves, minced 1 1/2 teaspoons fresh rosemary leaves 1 tablespoon honey 1/4 cup freshly squeezed lemon juice 1 cup chicken broth, homemade or canned low-sodium Instructions: Preheat the oven to 400 degrees F. Season the chicken with salt and pepper. Dredge in the flour and pat off the excess. Heat a large skillet over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve. Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer. Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24505,"Honey and Cheese 14 ounces Grana Padano or Parmigiano-Reggiano cheese 1 cup walnuts, halved 4 tablespoons honey Instructions: Wedge out fresh chunks of cheese and put on a serving dish. Sprinkle the walnut halves over the cheese and drizzle with honey. ","[Chardonnay, Riesling, Gewrztraminer]" 24506,"One Great Gumbo with Chicken and Andouille Sausage 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 pound chicken breast tenders, diced 1 pound boneless, skinless chicken thighs, diced or, double amount of white meat Salt and pepper 2 teaspoons poultry seasoning 1 1/2 pounds andouille sausage, casings removed and diced 3 tablespoons unsalted butter 4 ribs celery from the heart of the stalk, chopped 2 green bell peppers, seeded and diced 1 large onion, peeled and chopped 2 bay leaves, fresh or dried 2 tablespoons to 1/4 cup hot cayenne pepper sauce (for mild to moderate heat) 1/4 cup all-purpose flour 1 quart chicken stock or broth 3 cups chopped okra, fresh or defrosted frozen One 28-ounce can crushed tomatoes One 14-ounce can diced tomatoes, in puree 3 tablespoons fresh chopped thyme leaves, several sprigs 8 scallions, thinly sliced on an angle 2 1/2 cups white enriched rice prepared to package directions Instructions: Preheat a large heavy bottomed pot over medium high heat. Add 1 tablespoon oil, 1 turn of the pan, and 1 pound of the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3 minutes. Chop your veggies while it's working. Add half the andouille to the pan and cook another 1 to 2 minutes. Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go. Return pan to heat and add butter. When the butter melts, add chopped celery, peppers, onion and bay. Season with salt, pepper and hot sauce. Cook 3 to 5 minutes to begin to soften veggies. Add flour and cook for 2 minutes. Slowly stir in the broth and bring liquid up to a boil. Add okra, chicken and sausage to the boiling broth, then stir in your tomatoes and half of your fresh thyme. Bring back up to a bubble, reduce to simmer. Simmer for 5 minutes to combine flavors and adjust your seasonings. Serve gumbo with chopped thyme and scallions to garnish. Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 24507,"Rice with Chicken: Arroz con Pollo 1 (3 pound) chicken cut into 8 pieces, skin removed Salt and pepper 1 lime, juiced 1/2 cup pure Spanish olive oil 1 onion, small dice 1 green pepper, small dice 1 roasted red pepper, small dice 3 cloves garlic, minced 1 cup prepared tomato sauce 1 teaspoon ground cumin 1 bay leaf 1/2 cup dry white wine 12 ounces beer 1/2 cup sherry 3 cups chicken stock 1 1/2 cups Valencia rice, soaked in cold water for 1 hour 5 saffron threads 1 cup frozen sweet peas Instructions: Preheat oven to 350 degrees F. Season the chicken with salt, pepper, and lime juice. In a large casserole or dutch oven, heat the olive oil. Brown the chicken, remove the chicken from the pan, and set aside. Add the onions, peppers, and garlic to the casserole. Cook until translucent. Add the tomato sauce, cumin, and bay leaf; cook for another 5 minutes. Add the chicken, wine, beer, and sherry, and cook for 5 to 8 minutes. Add the stock, bring to a boil, and adjust the seasoning. Add the drained rice and the saffron. Bring the mixture to a boil, cover, and cook in the oven for 20 minutes. Remove the rice from the oven and add the peas, fluffing the rice and mixing in the peas at the same time. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 24508,"Caramelized Sourdough French Toast 1/2 round loaf (about 9 inches in diameter) crusty sourdough bread 4 large eggs 1/2 cup buttermilk 1/4 cup heavy cream 3 tablespoons granulated sugar 1 1/2 teaspoons vanilla extract 1/4 teaspoon ground cinnamon 1/2 to 3/4 cup confectioners' sugar 2 tablespoons unsalted butter, plus more if needed Maple syrup, for topping Instructions: Cut the bread into 8 large wedges. Whisk the eggs, buttermilk, cream, granulated sugar, vanilla and cinnamon in a large baking dish. Add the bread and turn occasionally until soaked through, about 15 minutes. Preheat the oven to 250 degrees F.
Put the confectioners' sugar in a fine-mesh sieve. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add half of the bread and dust generously with the confectioners' sugar; cook, turning and dusting often with more confectioners' sugar, until golden brown and caramelized, 10 to 12 minutes (add more butter to the skillet, if needed). Transfer the French toast to a baking sheet and keep warm in the oven. Add 1 more tablespoon butter to the skillet and repeat with the remaining bread. Serve with maple syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 24509,"Doughnut French Toast 2 eggs 1/2 cup full fat milk 4 teaspoons vanilla extract 4 slices from a small white loaf or 2 slices from a large white loaf, each large slice cut in half 1-ounce butter, plus a drop flavourless oil, for frying 1/4 cup sugar Instructions: Beat the eggs with the milk and vanilla in a wide shallow bowl. Soak the bread halves in the eggy mixture for 5 minutes a side. Heat the butter and oil in a frying pan/skillet, fry the egg-soaked bread until golden and scorched in parts on both sides. Put the sugar onto a plate and then dredge the cooked bread until coated like a sugared doughnut. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 24510,"Beer-Battered Zucchini Curly Fries 1/2 pound zucchini (1 to 2 small to medium zucchini) 1 1/2 cups all-purpose flour One 12- ounce lager-style beer 1 teaspoon lemon zest Kosher salt Vegetable oil, for frying Instructions: Use the widest setting on a vegetable spiral slicer and turn the zucchini into ribbons. Stop every couple of turns to cut the ribbons into 2 to3-inch pieces. Whisk together the flour, beer, lemon zest and 1 teaspoon salt in a medium bowl. Heat about 2 inches of oil in a large Dutch oven over medium heat. Attach the deep fat fry thermometer and bring the oil to 375 degrees F. Line a baking sheet with a double layer of paper towels and keep it nearby. Working one small handful at a time, add the zucchini curls to the beer batter and use tongs to toss and coat (like tossing spaghetti in sauce!). Pick up the battered curls a few at a time with the tongs and let as much excess batter drip off as possible. Being careful of the hot oil, drop the battered zucchini into the hot oil. Use a second pair of tongs or a slotted spoon to turn and help move the zucchini around, separating the pieces as best you can while they fry. Fry until golden brown on both sides, 2 to 3 minutes total. Transfer to the paper-towel lined baking sheet. Continue to fry in small batches. Serve hot (you can reheat in a 325 degrees F oven if needed). ","[Lager, Helles, Hefeweizen, Gueuze]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 1 1/2 pounds steak (such as flank steak or skirt steak), cut into 1-inch thick slices 1" 24511,"Birds in a Nest 1/2 cup extra-virgin olive oil, eyeball it 1 large clove garlic, cracked 6 big, thick slices crusty Italian semolina bread 6 extra large eggs 1 (6-ounce) jar roasted red pepper Salt and pepper 1/2 cup grated cheese, Parmesan or Romano Instructions: Place a very large nonstick skillet over low heat. Add the oil and garlic clove into the skillet and gently infuse the garlic flavor into the oil. In the meantime, using a round cookie cutter or an empty can, cut out the center of all 6 slices of bread. Add the prepared bread slices to the garlic infused oil. Crack the eggs 1 at a time and drop them into their \nests\ or, the center of each slice of bread. Drain and slice red pepper. Add a strip or 2 of red pepper to each nest. Season the birds in their nests with salt and pepper and sprinkle a little cheese into each nest. Gently turn the birds in their nests and turn off the heat. Let the eggs sit in their nests 5 minutes more, then transfer to a platter and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 24512,"French Fried Onions and Mushrooms 1 onion, cut into 1/4-inch slices 12 mushrooms 1/2 cup milk combined with 1/2 cup water Fritter batter (see below) Peanut or vegetable oil Juice Salt Instructions: Soak onions in milk and water for 30 minutes to remove some of the harshness. Drain and spread on towels. Preheat oil to 350 to 370 degrees. Dip onions in batter and fry, for about 5 minutes until light brown; drain on absorbent paper. To fry mushrooms, cut stems 1/4-inch below caps. Wipe caps clean with paper and sprinkle with lemon juice and salt. Heat vegetable oil to 375 degrees. Dip mushrooms in fritter batter and fry, 2 to 3 minutes or until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24513,"Fried Green Tomatillos with Burrata, Cumin and Basil 2 (4-ounce) balls burrata cheese 4 medium tomatillos (husks removed and rinsed) or 2 green tomatoes, sliced 1/4-inch thick Kosher salt and freshly cracked black pepper 1 or 2 limes A few fresh basil leaves, hand-torn or sliced into thin ribbons 1/4 cup extra-virgin olive oil 1 teaspoon cumin seeds 3 to 4 tablespoons canola oil, for frying 1 cup buttermilk 1/2 cup cornmeal 1/2 cup all-purpose flour (I use gluten-free all-purpose baking mix) 1 teaspoon garam masala (storebought or homemade, recipe follows) 1/2 teaspoon cayenne pepper 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits) 3 tablespoons whole cloves 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds) 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds) - optional Instructions: This looks like a lot of work, but it really isn't. All you have to do is set yourself up for success! First, line a baking sheet with paper towels or parchment paper. Set a cooling rack over it. This will be where you land your fried 'maters. Then, using your hands, rip the burrata into bite-size pieces (1 per slice of tomatillo), and line them up on a plate. Season them with a little salt and pepper. Slice your lime into wedges so that it's easy to squeeze over the top of the whole thing at the end; keep your basil handy too. Set them aside. To make the cumin oil: In a very small skillet (cast-iron if you have it), warm the olive oil until it's nearly smoking. Add the cumin seeds. (The seeds should sizzle once they hit that oil! If not, your oil is not hot enough.) Cook, swirling the pan every now and then, until the cumin seeds darken in colour (don't let them burn!). As soon as they've darkened, pour the oil into a small bowl, and let it cool. Then, grab a large skillet (again cast-iron is awesome) and set it over medium-high heat. Add the canola oil. Keep an eye on it while you set up your dredging station (if it starts to smoke, take it off the heat to cool off). Pour the buttermilk into a flat-bottomed dish, and season with a little salt and pepper. In another similarly shaped bowl, whisk together the cornmeal, flour, garam masala, and cayenne pepper. Season it also with a generous pinch of salt and pepper. To check that the oil is hot, drop a pinch of the flour-cornmeal mixture into the pan. If it sizzles enthusiastically at you, it's time to go! Dip both sides of a tomatillo slice in the buttermilk. Then, using your other hand (to avoid the \claw), dredge it in the cornmeal mixture. Shake off excess cornmeal, and drop it into the oil. Repeat with as many slices as you can fit into the pan without overcrowding. By the time you've placed the last slice in the pan, it will probably be time to flip the first one. It should be lightly golden, but not soft. Cook another minute or so, and then remove to the parchment-lined baking sheet. To assemble: Place the tomatillos on a platter. Top each one with a piece of burrata. Drizzle those puppies with a little cumin-infused oil. Sprinkle some basil over the top and finish with a squeeze of lime juice. Serve your fancy-pants fried green beauties immediately! Combine the cinnamon sticks, whole cloves, green cardamom pods, and black cardamom pods into a spice/coffee grinder and grind until fine. Store the masala in an airtight container away from direct sunlight.
","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 24514,"'Shepherd's Pie' with Asian Braised Duck 4 duck legs 1/2 tablespoon rinsed and minced fermented black beans 8 cloves garlic, chopped 1/2 tablespoon minced ginger 1 large onion, 1/4-inch dice 1 carrot, peeled and 1/4-inch dice 1 large rib celery, 1/4-inch dice 1 cup sliced shiitakes 1/2 cup shaoxing wine 1/4 cup naturally brewed soy sauce 1/4 cup brown sugar 1/2 tablespoon minced thyme Water, to cover duck 4 cups leftover mashed potatoes (3 large baking potatoes, cooked and mashed with 2 ounces butter, salt and pepper) Canola oil for cooking Salt and black pepper, to taste Instructions: Season the duck legs with salt and pepper. Heat a small stock pot to high. Sear the duck legs (no added oil) on both sides until brown. Remove legs and leave the rendered fat. Add the black beans, garlic and ginger and saute until soft, about 2 minutes. Add the onions and caramelize, about 4 to 5 minutes. Add the carrots, celery, shiitakes and season. Deglaze with shaoxing and reduce by 20 percent. Add the soy, sugar, thyme and duck legs and cover with water. Check for seasoning. Bring to a simmer and cook for 1 1/2 hours until soft. Strain duck legs and liquid and set aside. Bring liquid back to a boil and reduce by 50 percent. Skim if necessary. When legs are cool enough to touch, remove the meat and fat. Roughly chop up this mixture and mix in the strained vegetables/aromatics. In 4 individual oval flameproof baking dishes, place duck mixture in each. Ladle a little of the reduced liquid on top and top that with the mashers. All this can be done in advance. Bake in a preheated 400 degree oven for 30 minutes until bubbling. Change over to broiler and toast the top until brown. May serve with side salad. PLATING: Place baking dish on a plate with a side salad (optional). Otherwise, you can make 8 small dishes and serve as an appetizer. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 24515,"Ham, Broccoli and Cheddar Frittata 12 large eggs 1/3 cups heavy cream
Kosher salt and freshly ground black pepper
1 1/2 cups frozen broccoli florets, thawed
1/2 cup chopped deli ham (about 2 1/2 ounces)
1/2 cup shredded mild Cheddar
1/2 cup shredded Monterey Jack cheese
Instructions: Preheat the oven to 300 degrees F. Whisk the eggs, cream, 1 teaspoon salt and a few grinds of black pepper together in a large bowl until smooth. Fold in the broccoli, ham, Cheddar and Monterey Jack until well combined. Pour the mixture into an oven-safe, 10-inch nonstick skillet. Bake until the eggs are just set and no longer jiggly in the middle, 50 to 55 minutes. Let sit for 5 minutes before sliding the frittata out of the skillet onto a serving platter. Slice into wedges to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24516,"Clam Dip 8 ounces cream cheese, at room temperature 1 1/2 cups Greek yogurt 2 teaspoons garlic powder 2 teaspoons onion powder 4 to 5 dashes hot sauce Zest and juice of 1 lemon 1 cup canned clams, drained, chopped and juice reserved 1/4 cup finely chopped fresh parsley 2 scallions, thinly sliced, green and white parts Kosher salt and freshly ground black pepper Potato chips, for serving Instructions: Put the cream cheese, yogurt, garlic powder, onion powder, hot sauce and lemon zest and juice in a large bowl, then beat together using an electric mixer until smooth. Fold in the clams, half the parsley, half the scallions and salt and pepper to taste. The dip should be nice and creamy. If it is too thick, thin with the reserved clam juice. Transfer to a serving dish and garnish with the remaining parsley and scallions. Chill for at least 1 hour, then serve with potato chips. The dip can be made up to a day in advance. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24517,"The Best Chocolate Lava Cakes 6 ounces bittersweet chocolate, roughly chopped 1 stick (1/2 cup) unsalted butter, room temperature, plus 1 tablespoon, melted 1/4 cup sugar, plus more for coating the ramekins 1 teaspoon pure vanilla extract 1 teaspoon instant espresso powder 1/2 teaspoon kosher salt 2 large eggs, plus 2 large egg yolks 2 tablespoons all-purpose flour Instructions: Preheat the oven to 400 degrees F. Brush four 6-ounce ramekins with the melted butter and sprinkle lightly with sugar. Place the ramekins on a baking sheet. Combine the chocolate and butter in a medium microwave-safe bowl. Microwave on high in 30 second intervals, stirring in between each with a rubber spatula until completely melted and smooth, about 1 1/2 minutes total. Add the vanilla, espresso powder and salt into the chocolate mixture and stir to combine. Add the eggs, egg yolks and 1/4 cup sugar to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until fluffy and pale, about 1 1/2 to 2 minutes. With the mixer on low, add the chocolate mixture to the egg mixture, mixing until just combined. Remove the bowl from the stand mixer and gently fold in the flour using a rubber spatula. Divide the batter equally among the 4 prepared ramekins. Bake until the sides are firm but the centers are still soft, 12 to 14 minutes. (A cake tester inserted into the center of each cake should not come out clean.) Do not overbake. Let the cakes cool for 1 minute. Invert onto serving plates and serve warm.
","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 24518,"The Last Pizza Dough I'll Ever Need 690 grams bread flour, plus extra for shaping 9 grams active dry yeast 15 grams sugar 20 grams kosher salt 455 grams bottled water 15 grams olive oil, plus extra for the bowl and crust 1/4 cup red pepper jelly 4 ounces fontina cheese, shredded 3 ounces crumbled cooked bacon Instructions: For the dough: Place each ingredient into the bowl of a stand mixer in the order listed. Install the dough hook attachment and mix on low until the dough comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium and knead for 5 minutes. Lightly flour the countertops, then round the dough into a smooth ball by folding the edges of the round in toward the center several times and rolling between your hands on the counter. Lightly oil a bowl and place the dough in the bowl. Cover with plastic wrap and refrigerate for 18 to 24 hours. \Punch down\ the dough by turning it out onto a clean countertop and shaping it into a rough rectangle, using your knuckles to work out as many of the large gas bubbles as possible. Then tightly roll the dough into a log 12 to 15 inches long. Cut this into thirds. Shape each third into a disk, then shape the disks into smooth balls. You may want to moisten the counter with water to up the surface tension a bit so that the ball tightens up instead of sliding across the counter. Cover each ball with a clean kitchen towel and set aside for 30 minutes at room temperature. At this point, you can also transfer the dough to airtight plastic containers and refrigerate for up to 8 hours. Just make sure you bring the balls to room temperature 30 minutes before use. Pizza time: Set a pizza stone on the lower rack of the oven (or the floor, if using a gas oven) and crank the heat as high as it will go, hopefully 550 degrees F. Give the oven and the stone a good 30 minutes to heat up. For the toppings: Press a ball of dough into a 12-inch round. (Save the remaining dough balls for another use.) Smear with the jelly, then top with the fontina and bacon. Transfer to the pizza stone and bake until golden brown and melty, about 10 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 24519,"Fresh Cranberry Relish 2 pounds fresh cranberries 1 cup sugar
1/4 cup orange liqueur, such as Grand Marnier Zest and juice of 1 orange Instructions: Place the cranberries, sugar, orange liqueur, and orange zest and juice in the bowl of a food processor. Pulse several times to break down the cranberries and incorporate the ingredients; it should still be a bit chunky. Transfer to a bowl and allow to sit at room temperature for at least 30 minutes so the flavors can marry. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 24520,"Whole Grain Spaghetti with Brussels Sprouts and Mushrooms Kosher salt 1 pound whole-grain or whole wheat spaghetti 1 cup grated Pecorino Romano 1/4 cup extra-virgin olive oil 1 pound Brussels sprouts, trimmed, halved and thinly sliced 1 medium onion, finely chopped 1 pound mushrooms, such as cremini, button or shiitake, cleaned and chopped 3 cloves garlic, minced 3 teaspoons kosher salt Freshly ground black pepper 1 cup creme fraiche, at room temperature (about 8 ounces) 1/2 cup vegetable broth 2 tablespoons fresh lemon juice (from 1/2 large lemon) Zest of 1 large lemon 1/2 cup slivered almonds, toasted* Instructions: *Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes. Cool completely before using. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl. Toss with 1/2 cup cheese. In a large skillet, heat the oil over medium-high heat. Add the Brussels sprouts, onions, mushrooms, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the onions are soft, 6 to 8 minutes. Add the creme fraiche, vegetable broth, lemon juice and lemon zest. Bring to a simmer and stir until the mixture forms a creamy sauce, about 2 minutes. Stir in 2 teaspoons salt and 1 teaspoon pepper. Pour the sauce over the pasta, add the almonds and toss until coated. Sprinkle with the remaining cheese and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 24521,"Porchetta Ravioli Porchetta: 3 pounds boneless pork butt 1 tablespoon kosher salt
1 teaspoon dry oregano
1 teaspoon freshly ground black pepper
1 pound Italian sausage
1 tablespoon grapeseed oil
1/2 cup diced yellow onion
1/4 cup diced carrot
1/4 cup diced celery
2 tablespoons tomato paste
2 cups chicken stock
Ravioli: 1 cup ricotta 2 tablespoons freshly grated Parmesan Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 4 large eggs Twelve 6-by-12-inch sheets Pasta Dough, recipe follows 6 cups Pasta Sauce, recipe follows 4 tablespoons unsalted butter, diced Kosher salt 3/4 cup freshly grated Parmesan
3 tablespoons chopped fresh basil 1 pound all-purpose flour, plus more for dusting Pinch kosher salt
4 large eggs
2 tablespoons extra-virgin olive oil
3 quarts canned whole peeled tomatoes 1 cup extra-virgin olive oil
1/2 cup fresh basil, chiffonade
1/2 cup small diced carrot
1 tablespoon fresh oregano, chopped
1 small yellow onion, diced
5 cloves garlic, chopped
2 cups canned diced tomatoes
1/2 cup tomato paste
3 tablespoons kosher salt
1 tablespoon freshly ground black pepper
Instructions: For the porchetta: Preheat the oven to 275 degrees F. Cut the pork butt in a spiral fashion so that the pork butt will be about 1-inch thick and flattens into a sheet. Pound out the sheet of meat with a mallet to an even thickness. Combine the salt, oregano and pepper in a small bowl and season both sides of the pork butt. Remove the sausage from the casing and spread over the pork butt in an even layer. Roll up the pork butt and sausage into a cylinder and truss with butcher's twine. Heat a large skillet over high heat until smoking hot. Add the grapeseed oil and then carefully place the porchetta roll in the pan fat-side down. Sear the porchetta on all sides until golden brown, about 5 minutes per side. Remove the porchetta from the skillet and place in a braising pan. Add the onion, carrot and celery to the skillet and saute until golden brown, 3 to 4 minutes. Stir in the tomato paste and saute for another 1 to 2 minutes. Stir in the chicken stock and bring to a boil. Pour the braising liquid over the porchetta, cover with a layer of parchment paper and then a layer of aluminum foil and seal tightly. Bake in the oven, basting every 30 minutes with the braising liquid, until the porchetta reaches an internal temperature of 210 degrees F measured with an instant-read thermometer, 3 to 4 hours. Remove the porchetta from the oven and allow it to cool in the braising liquid. For the ravioli: Shred the porchetta in a large bowl. Combine the meat with the ricotta and Parmesan and season with salt and pepper. Whisk the eggs in a small bowl and hold for sealing the ravioli. For making the ravioli with a ravioli mold: Cut the Pasta Dough sheets to the size of the molds. Lay one sheet over the mold. Add 1 to 2 tablespoons of filling per indent, depending on size of the molds. Brush the dough not covered by the filling with the egg wash and then lay another piece of pasta over the top. Roll a rolling pin over the top of the mold to seal and cut the ravioli. You should have about 48 ravioli total. For making the ravioli by hand without a ravioli mold: Cut the Pasta Dough sheets into 3-inch squares. Dollop 1 to 2 tablespoons of filling just off the center of each square toward one of the corners, brush the perimeter of the dough with the egg wash, fold the sheet over the filling, corner to corner, and seal by pressing around the filling with your fingers. You should have about 48 ravioli total. For serving: Bring the Pasta Sauce to a simmer in a saucepan. Whisk in the butter. Bring 1 gallon water and 2 tablespoons kosher salt to a rapid boil in a large pot. Drop the ravioli in the water and cook until al dente, 2 to 3 minutes. Remove the ravioli from the water using a skimmer, transfer to the pan with the sauce and toss to coat. Plate 8 ravioli per serving with some sauce in pasta bowls. Garnish with some of the Parmesan cheese and chopped basil. Combine the flour and salt in a bowl and mix. Form a well in the center of the flour mixture. Place the eggs, extra-virgin olive oil and 1 tablespoon water in the well. Mix the egg mixture with a fork and slowly incorporate the flour until it becomes a ball of dough. The dough should be tacky, but not wet. Turn the dough out onto a floured work surface and knead the dough until it is smooth and elastic, about 5 minutes. Cover the dough with plastic wrap and allow it to rest at room temperature for 1 hour. Roll out the dough into thin sheets using a pasta machine. Cut the pasta into desired shapes or cut into sheets for ravioli. Yield: 1 1/2 pounds. Combine the whole peeled tomatoes, extra-virgin olive oil, basil, carrot, oregano, onion and garlic in a large saucepan and pulse with an immersion blender. Bring the sauce to a simmer and stir in the diced tomatoes, tomato paste, salt and pepper. Simmer until the carrots are tender, 20 to 30 minutes.
","[Barolo, Barbaresco, Brunello di Montalcino, Chianti Classico]" 24522,"Chilaquiles 2 ounces tomatoes, cubed 2 ounces onions, cubed
1 ounce jalape?o, diced
Just a splash lime juice 1 ounce butter, melted
2 eggs
2 ounces fried tortilla strips, store-bought or homemade 1 ounce shredded cheese (easy melting, your choice)
Instructions: Mix together the tomatoes, onions, jalape?os, and lime juice. In a saute pan, heat the butter. Add the tomato mixture, and then the eggs to the pan. Cook and scramble the eggs, then add the fried chips, mixing and folding all the ingredients slowly. You want the egg cooked and the chips still crispy, and the whole thing should be light and fluffy. Top with the shredded cheese and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 24523,"Pumpkin Thumbprints Cooking spray 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon, plus more for dusting 1/4 teaspoon ground allspice 1/4 teaspoon plus a pinch of salt 1/2 cup packed light brown sugar 1/2 cup pumpkin puree 1/3 cup vegetable oil 1 large egg 1 teaspoon vanilla extract 4 ounces cream cheese, at room temperature 2 tablespoons unsalted butter, at room temperature 1/2 cup confectioners' sugar 1/2 teaspoon fresh lemon juice Instructions: Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper; mist with cooking spray. Whisk the flour, baking powder, baking soda, cinnamon, allspice and 1/4 teaspoon salt in a medium bowl. Whisk the brown sugar, pumpkin puree, vegetable oil, egg and 1/2 teaspoon vanilla in a large bowl; add the flour mixture and gently stir with a wooden spoon until just incorporated. Drop tablespoonfuls of dough 2 inches apart on the prepared baking sheets. Bake 6 minutes, then remove from the oven and make an indentation in the center of each cookie with the back of a teaspoon. Return to the oven, switching the position of the pans, and bake until set, 4 to 6 more minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Make the filling: Beat the cream cheese and butter in a bowl with a mixer on medium-high speed until smooth. Add the confectioners' sugar, lemon juice, the remaining 1/2 teaspoon vanilla and a pinch of salt; beat until incorporated. Transfer to a pastry bag fitted with a small round tip; pipe into the indentations. Dust with cinnamon. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 24524,"Hot and Smoky Dipping Sauce 1/2 cup mayonnaise 1/2 cup sour cream 1 chipotle in adobe, plus 1 tablespoon adobe sauce 2 tablespoons freshly squeezed lime juice Kosher salt and freshly cracked black pepper 1/4 cup chopped fresh chives Instructions: Place the mayonnaise, sour cream, chipotle, adobe sauce and lime juice in a blender and puree until smooth. Season with salt and pepper. Transfer to a dipping bowl and garnish with the chives. ","[Malbec, Zinfandel, Tempranillo]" 24525,"Coconut Jasmine Rice 3 cups jasmine rice 2 cups coconut milk
2 cups water
Large toasted coconut flakes, for garnish
Instructions: Rinse the rice under cold water 3 times or until the liquid runs clear. Add the rice, coconut milk and water to a medium pot; stir well. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 25 to 30 minutes. Remove from the heat and let stand for 15 minutes. Remove the lid and fluff the rice with a fork. Garnish with coconut flakes. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer]" 24526,"Homefries 4 Russet potatoes (about 2 pounds), peeled and cut into a 3/4-inch dice Kosher salt 4 tablespoons bacon fat 3 tablespoons vegetable oil, like soy, peanut, or corn 1 medium yellow onion, thinly sliced Freshly ground black pepper Pinch cayenne pepper (optional) Instructions: Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Season with salt. Bring to a boil, lower the heat, and simmer until just tender, about 6 minutes. Drain and set aside.
Heat 1 tablespoon of the bacon fat and 1 tablespoon of the vegetable oil in a large cast-iron skillet over medium-high heat. Add the onion and cook, stirring, until golden brown, about 10 minutes. Transfer to a bowl.
Wipe out the skillet and return to medium-high heat. Heat the remaining 3 tablespoons bacon fat and 2 tablespoons vegetable oil. Add the potatoes, season with salt and pepper to taste, and arrange in a single layer. Cook, without stirring, until well browned on one side, about 8 minutes. Using a spatula, turn the potatoes in small sections, and continue cooking, turning occasionally, until well-browned, about 12 minutes. Stir in the onions, heat through, and sprinkle with the cayenne, if desired. Transfer to warm platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24527,"Crispy Beef with Carrots and Snow Peas 1 cup long-grain rice 12 ounces skirt steak, cut into 1/2-inch slices 1/4 cup soy sauce 1/2 cup plus 1 tablespoon cornstarch Kosher salt and freshly ground black pepper 1 cup plus 1 tablespoon canola oil 2 tablespoons mirin 1 tablespoon red wine vinegar 1 tablespoon freshly grated ginger 1/2 teaspoon crushed red pepper 3 cloves garlic, grated 1 large carrot, peeled and sliced on a bias 3 ounces snow peas, strings removed, halved crosswise 1 scallion green, thinly sliced on a bias Instructions: For the rice: To a small saucepan, add the rice and 2 cups of water. Place the pan over medium-high heat and bring to a boil. Cover the pan, reduce the heat to low and simmer until the rice is tender, about 10 minutes. Set aside. Meanwhile, combine the skirt steak and 2 tablespoons soy sauce in a medium bowl and toss to combine. Chill for 10 minutes. In a large bowl, mix 1/2 cup cornstarch with salt and pepper to taste. Toss the skirt steak in the cornstarch mixture and coat well. Transfer the coated meat to a fine sieve and knock off any excess cornstarch. Heat 1 cup canola oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add half of the beef in a single layer and cook without stirring for 2 minutes. Continue to cook, stirring occasionally, until lightly brown on both sides, 2 to 3 minutes longer; transfer to a plate lined with paper towels. Repeat with remaining skirt steak. Carefully discard the hot oil and wipe the skillet clean. To a small bowl, add the remaining 2 tablespoons soy sauce, mirin, red wine vinegar, ginger, crushed red pepper, garlic and remaining 1 tablespoon cornstarch. Mix to combine. Heat the remaining 1 tablespoon oil in the nonstick skillet over medium-high heat. Add the carrots and a pinch of salt and cook, stirring occasionally, until starting to soften, about 2 minutes. Add the snow peas and cook for 2 minutes. Add the garlic-ginger sauce and stir to combine. Cook for 1 minute until the liquid starts to thicken. Add the crispy skirt steak and toss until fully coated. If the sauce looks too thick, you can add 1/4 cup water to thin it out. Serve over rice and garnish with scallion greens. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 24528,"Bacon Fat-Fried Potato Peels 3 cups potato peels (from about 2 1/2 pounds scrubbed potatoes) Vegetable oil, for frying 1/4 to 1/2 cup bacon fat Kosher salt Ketchup, mayonnaise or equal parts mixed together, for serving Instructions: Sandwich the potato peels in an even layer between paper towels. Press down to blot and remove any excess moisture from them. Attach a deep-frying thermometer to the side of a large, wide pot. Fill with about 2 inches of oil and add the bacon fat. Heat over medium-high heat to 350 degrees F. Line a baking sheet with paper towels. Fry handfuls of the potato peels at a time, stirring them around with a slotted spoon to keep them from sticking to each other and to help them brown more evenly, until golden brown and crispy, 3 to 5 minutes per batch. Transfer them with the slotted spoon to the prepared baking sheet. Sprinkle generously with salt right away (you have 10 seconds!). Repeat with the remaining potato peels. Serve hot with ketchup, mayonnaise or equal parts mixed together for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24529,"Sweet Potato Hummus 1 medium sweet potato (about 12 ounces) 1/3 cup olive oil, plus more for serving 2 cloves garlic, smashed and peeled
1 cup canned chickpeas, drained
1/4 cup toasted almond butter
1 tablespoon lemon juice 2 teaspoons kosher salt
1/2 teaspoon za'atar Pita chips, for serving Instructions: Preheat the oven to 400 degrees F. Place the sweet potato on a rimmed baking sheet and pierce it a few times with the tip of a knife. Bake the sweet potato until tender all the way through, about 1 hour. Allow to cool slightly. In a small skillet over low heat, warm the oil and garlic until the garlic is lightly browned and soft, about 10 minutes. Set aside to cool. In the bowl of a food processor, add the cooled oil and garlic, chickpeas, almond butter, lemon juice and salt and puree until smooth. Scoop the flesh of the sweet potato into the processor and puree again until combined and smooth, adding 1 to 2 tablespoons water if needed. Remove the hummus to a bowl and stir in the za'atar, leaving a little swirl. Serve drizzled with olive oil alongside pita chips as desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 24530,"Big Daddy's Sweet Corn Spoon Bread 2 1/2 cups corn kernels, fresh or frozen and thawed 5 eggs 2 tablespoons unsalted butter, cubed small 2 tablespoons sugar 1/2 cup milk 1/2 cup grated mozzarella cheese 6 slices bacon, cooked crisp and crumbled 1 tablespoons smoked paprika 1 teaspoon cayenne pepper 1 1/2 tablespoons salt 1 tablespoon cracked black pepper 1/4 cup Parmesan 3 tablespoons chopped parsley leaves Instructions: Preheat the oven to 350 degrees F. Combine the corn and eggs in blender and puree until thick and smooth. Transfer the puree to a bowl. Add the butter, sugar and milk and fold gently to incorporate well. Stir in the mozzarella cheese and bacon. Add the smoked paprika, cayenne, salt and pepper. The mixture should be thick and creamy. Pour the corn mixture into a greased souffle dish and sprinkle with the Parmesan and parsley. Bake until browned, about 45 minutes. Let cool for about 15 minutes before serving. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 24531,"Black-Eyed Pea Salad with Canadian Bacon Canola oil spray Three 1-ounce slices Canadian bacon 2 tablespoons red wine vinegar 1 tablespoon olive oil
Kosher salt and freshly ground black pepper 1 large carrot, grated One 15-ounce can no-salt-added black-eyed peas, rinsed and drained 1 bunch scallions, thinly sliced 1 bunch watercress, trimmed and separated into sprigs Instructions: Spray a large nonstick skillet with canola oil spray and heat over medium-high heat. Add the bacon and cook until very lightly browned, about 3 minutes per side. Cool slightly and cut into thin strips.
Whisk together the vinegar, olive oil and salt and pepper to taste in a large bowl. Add the carrots, peas and scallions and toss. Add the watercress and toss again. Transfer to a large platter and top with the bacon.
Per serving: Calories: 160; Total Fat 6 grams; Saturated Fat: 1 gram; Protein: 11 grams; Total carbohydrates: 18 grams; Sugar: 2 grams Fiber: 5 grams; Cholesterol: 10 milligrams; Sodium: 480 milligrams ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 24532,"Seared Trout over Succotash 3 tablespoons vegetable oil 2 large boneless trout fillets, skin on 1/2 teaspoon paprika Kosher salt and freshly ground black pepper Succotash, recipe follows Instructions: In a large nonstick skillet, heat the vegetable oil over medium-high heat. Make a couple slits in the skin of the trout with a small sharp knife and season the fillets with paprika, salt, and pepper. Place the fillets flesh side down in the pan and cook until browned, 3 to 4 minutes. Turn the fish and cook until the fish is opaque and flakes easily with a fork, another 2 minutes. Remove from the skillet and serve over succotash. Succotash: 2 tablespoons unsalted butter 1 small onion, chopped 2 tablespoons all-purpose flour 1 cup frozen baby lima beans 1 cup frozen red pepper slices 1 cup frozen or canned corn kernels 1 cup light or heavy cream 1 teaspoon kosher salt Freshly ground black pepper 1 cup chicken or vegetable stock, if needed 1 tablespoon finely chopped fresh parsley leaves, for garnish Heat the butter in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the flour until fully distributed. Add the lima beans, red pepper, corn, cream, salt and pepper. Bring to a simmer and cook until beans and corn are tender and mixture has thickened slightly, about 7 minutes. If mixture becomes too thick or if it begins to stick to the bottom, add 1/2 to 1 cup of stock and combine thoroughly. Garnish with parsley and serve. Yield: 3 to 4 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24533,"Light Blue Cheese Dressing 1/2 cup low-fat plain yogurt 1 tablespoon 2% milk 1/4 cup mayonnaise 1 tablespoon fresh lemon juice 1/4 teaspoon Worcestershire sauce Pinch of cayenne pepper 1/2 cup crumbled blue cheese Kosher salt and freshly ground black pepper Instructions: Whisk the yogurt, milk, mayonnaise, lemon juice, Worcestershire sauce and cayenne in a bowl until smooth. Gently stir in the blue cheese. Add 1/2 teaspoon salt, and black pepper to taste. Cover and refrigerate overnight to let the flavors develop. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24534,"Seedy Crisps 5 ounces whole-wheat flour 4 3/4 ounces all-purpose flour, plus additional for rolling 1/3 cup poppy seeds 1/3 cup sesame seeds 1 1/2 teaspoons table salt 1 1/2 teaspoons aluminum-free baking powder 3 tablespoons olive oil 6 1/2 ounces water Instructions: In a medium bowl whisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes. Preheat the oven to 450 degrees F. For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough. For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes. For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions. Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 24535,"Thai Japanese Dressing 2 tablespoons low-sodium soy sauce 1 tablespoon rice vinegar 1 tablespoon light sesame oil 1 teaspoon sugar 1 teaspoon grated fresh ginger Instructions: In a small bowl, combine ingredients until well blended. ","[Sauvignon Blanc, Riesling, Pinot Grigio]" 24536,"Toasted Couscous Broccoli Slaw with Buttermilk Dressing Kosher salt 2 tablespoons freshly squeezed lemon juice 1/2 cup milk 1 large head broccoli (about 1 1/2 pounds), outer part of thick stems peeled 3 tablespoons mayonnaise 3 tablespoons chopped fresh flat-leaf parsley 1/4 cup cooked couscous Instructions: Bring a large pot of salted water to a boil. Stir the lemon juice into the milk; let curdle for 10 minutes. Cut the broccoli into small pieces and, working in two batches, put in a food processor and pulse until finely chopped. Boil the broccoli just until it is no longer raw tasting, 1 to 2 minutes. Drain in a fine-mesh sieve; squeeze out the excess water. Put in a large bowl, add the milk mixture (homemade buttermilk), mayonnaise and parsley and toss to coat. Toast the couscous in a dry skillet until it turns deep golden brown, about 2 minutes. Add to the broccoli mixture and season with salt. Stir to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 24537,"Coconut Rice Pudding Cake with Flambeed Fruit Satays 2 cups coconut milk 1 teaspoon vanilla extract 1/4 cup palm sugar 1 1/2 cups steamed white sticky rice 1 1/2 cups steamed black sticky rice 1/2 cup toasted coconut 1 tablespoon butter Fruits of Bali (mango, pineapple, papaya, banana, etc) all cut into 2-inch cubes 1/2 cup rum mixed with 3 tablespoons sugar 1/2 cup cream Soaked 6 inch wooden skewers Instructions: In a small saucepan, on medium heat, add the coconut milk, vanilla, and sugar and reduce by 50 percent. In a bowl, mix the rice and reduce milk together. Form 4 cakes using damp hands. Press the cakes into the toasted coconut to coat both sides. Place the cakes in a steamer lined with banana leaves. Steam until hot, about 10 minutes. Meanwhile, skewer the fruit to make satays. In a saute pan on high heat, add the butter and saute the satays until slightly colored. Remove the pan from the heat and carefully deglaze/flambe with rum. Return the pan to the heat and cook until alcohol evaporates, about 2 minutes. Remove satays and add cream to pan to make a sauce. On small plates, place one cake down and top with 2 satays. Drizzle on cream sauce. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Moscato]" 24538,"Red Onions Roasted With Balsamic and Honey 3 red onions, peeled, halved lengthwise 1 cup balsamic vinegar 1/4 cup extra-virgin olive oil 1/3 cup honey Sea salt and freshly ground black pepper 1/2 stick unsalted butter 1/4 bunch fresh thyme Instructions: Preheat the oven to 325 degrees F. Put the onions on a sheet pan, cut side up, and drizzle with balsamic vinegar, olive oil, and honey. Season with salt and pepper then top each with a pat of butter and fresh thyme. Bake for 40 minutes, until the onions are soft and caramelised around the edges. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 24539,"Lemon-Lavender Shrimp Cups 1 pound medium shrimp, peeled, deveined and cut into bite-sized pieces 1 teaspoon chopped or ground dried lavender Kosher salt
2 tablespoons olive oil
2 tablespoons chopped fresh mint
1 teaspoon lemon zest plus 1 tablespoon lemon juice 2 oranges, such as navel or Cara Cara, segmented, plus 1 teaspoon orange zest 1 Persian cucumber, peeled and diced
2 heads endive, white, red or a combination, leaves separated
Instructions: In a medium bowl, add the shrimp, lavender and 1/2 teaspoon salt and toss well to combine. Heat a large skillet over medium-high heat. Add the oil and the seasoned shrimp and cook, undisturbed, about 2 minutes. Flip the shrimp and cook on the other side until the shrimp is opaque and cooked through, about another 2 minutes. In a separate medium bowl, add the mint, lemon zest and juice, oranges and zest, cucumbers and 1/8 teaspoon salt. Toss well to combine. Add the hot shrimp to the bowl and toss again. Lay the endive leaves out on a platter. Spoon the shrimp mixture into the leaves, placing approximately 2 shrimp in each cup. Spoon any juices over the top and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 24540,"Sweet Tea Brined Fried Chicken 1 lemon 1 quart very strong tea 1 cup sugar 1/2 cup kosher salt 8 chicken legs and 8 thighs 4 cups all-purpose flour 2 cups masa harina 2 tablespoons crab boil seasoning (recommended: Old Bay) 1 tablespoon chili powder Kosher salt and freshly ground black pepper 8 eggs 1 cup buttermilk Vegetable oil, for frying Instructions: To make the brine: Zest, then quarter the lemon. Put the lemon zest and quarters in a saucepan. Add the tea, sugar, and salt. Simmer the mixture over medium-high heat until the salt and sugar dissolve. Add 1 quart of ice water and the chicken. Brine the chicken in the refrigerator for 48 hours. Drain the chicken and blot dry. Combine 2 cups flour, the masa harina, crab boil seasoning, chili powder, salt, and pepper in a large bowl. In another bowl, beat the 8 eggs with the buttermilk. Put the remaining 2 cups of flour in a third bowl. Prepare a breading station by lining up the bowl of flour, then the bowl containing the egg and buttermilk mixture, and finally the bowl of seasoned crust mixture. Roll the chicken in the flour, then the egg mixture, and then the crust then put the legs and thighs in a single layer on a plate or baking sheet. Set aside at room temperature for 30 minutes. Fill a large deep pan with enough oil to completely submerge the chicken. Heat the oil over medium heat until it reaches 300 degrees F. Add the chicken and cook until it is golden and the juices run clear, 15 to 25 minutes. Drain the chicken on a rack then serve. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 24541,"Instant Pot Corn on the Cob 8 ears corn, shucked and broken in half Instructions: Add 1 1/2 cups water to a 6-quart Instant Pot? and add the rack. Stand the corn on the rack, broken ends down (the corn will fit snugly). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 24542,"Shrimp with Green Goddess Sauce Kosher salt 1 pound large shrimp, shelled and deveined, leaving tails on 1 cup creme fraiche or sour cream 1 tablespoon chopped fresh tarragon 2 scallions, roughly chopped 1 teaspoon finely grated lemon zest 2 teaspoons freshly squeezed lemon juice Freshly cracked black pepper Instructions: Bring a 6-quart pot of highly salted water to boil over high heat. Add the shrimp to the boiling water and simmer until they are cooked through, 3 to 4 minutes. With a slotted spoon or strainer, transfer the shrimp to a bowl of ice water to stop the cooking. Once cooled, drain, pat dry and reserve. Puree the creme fraiche, tarragon, scallions, zest and lemon juice in food processor until smooth. Season with salt and pepper. Transfer to a bowl and serve with the reserved shrimp. BYOC: For a little extra depth of flavor, try adding an anchovy fillet to the puree... trust me, it's great! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24543,"Brownie Brittle One 18-ounce box brownie mix 6 tablespoons butter, melted and cooled
1 egg white 1/2 cup chocolate chunks
1/2 cup pretzel chocolate candies, such as pretzel M&M's, very coarsely crushed
1 cup mini pretzel twists
1 teaspoon flaky sea salt
Instructions: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. In a large bowl beat together the brownie mix with the melted butter, egg white and 1/3 cup water until well combined. Use a rubber spatula to fold in the chocolate chunks and crushed candies. Pour the batter onto the prepared baking sheet and use an offset spatula to spread into an even 1/4-inch-thick layer. Scatter over the pretzel twists and gently press into the top. Sprinkle with the sea salt. Bake until crisp looking and mostly dry, 30 to 40 minutes. Then turn off the oven and leave the brittle inside until completely cool and dry. Break apart and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 24544,"Blu-tini 1 part blueberry-flavored vodka (recommended: Stoli Blue) 1 part vanilla-flavored vodka (recommended: Stoli Vanilla) Splash sweet blue liqueur (recommended: Blue Curacao) Fresh or frozen blueberries, for garnish Instructions: Fill cocktail shaker with ice cubes. Add all ingredients except berries and shake well. Pour into martini glass and garnish with blueberries. ","[Vodka, Blue Curacao]" 24545,"Deep-Fried Pork Chops with Sweet and Spicy Red Pepper Jelly 1/4 cup diced bell pepper (red or yellow), frozen 1 1/2 cups sugar 3/4 cup pepper vinegar 1/2 cup pineapple juice 6 red bell peppers, roasted, peeled and chopped 1 jalapeno, chopped with seeds 2 tablespoons pectin 4 thick-cut rib pork chops 1 tablespoon blackening seasoning 1 tablespoon kosher salt 1/2 tablespoon freshly ground black pepper 2 cups all-purpose flour 2 cups buttermilk Canola oil, for frying Instructions: For the pepper jelly: Combine the sugar, vinegar, pineapple juice, roasted bell peppers and jalapeno. Blend using a food processor or immersion blender. Place the puree in a 2-quart saucepan and bring to a rolling boil. Add the pectin and continue to boil for 60 seconds, at which point add the frozen peppers to stop the cooking process. Pour the jelly into a metal container and chill in an ice bath for about 1 hour until it sets, or overnight in the refrigerator.
For the pork chops: Using the toothy side of a meat tenderizer, pound the pork chops to about 1/2-inch thickness. Add the blackening seasoning, salt and pepper to the flour and mix thoroughly. Dredge the chops in the seasoned flour, dip in the buttermilk and then back into the flour (using one hand to work in the flour, and the other for dipping in the buttermilk). Allow to rest for at least a minute or so to allow the breader to set up.
Pour the oil into a deep, heavy pot (cast iron is best), enough so that the pork chop has room to float, but there needs to be a few inches of clearance so that it doesn't overflow when you are frying. Heat the oil to 355 degrees F. Use a deep-fry thermometer to get the temperature right; too high and your food will burn on the outside before it is cooked on the inside, and too low your food will come out greasy and soggy.
Gently the drop pork chops, 1 or 2 at a time, into the oil; don't crowd the pot. Fry until golden brown on the outside, about 7 minutes. Serve with the pepper jelly.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 24546,"Braised Bison Short Ribs with Asian Slaw 4 pounds bison short ribs 3 tablespoons all-purpose flour 1 teaspoon dry mustard 1 teaspoon salt 1/4 to 1/2 teaspoon ground black pepper 2 tablespoons canola oil 2 1/2 to 3 cups tomato sauce 3/4 cup dry red wine 1 1/2 teaspoons prepared mustard 3 tablespoons red wine vinegar 1 (3-inch) piece ginger, finely grated 1/2 cup rice wine vinegar 1 tablespoon soy sauce 1 lime, juiced 2 tablespoons sesame oil 1 head napa cabbage, sliced thin 1 red bell pepper, julienne fine 1 yellow bell pepper, julienne fine 1 large carrot, finely grated 3 green onions, cut on the bias, all of white part and half of the green 2 tablespoons chopped cilantro leaves 2 tablespoons chopped mint leaves 1/2 teaspoon ground black pepper Instructions: NOT ROBERT'S RECIPE DO NOT POST!!!; Ribs: Preheat oven to 275 degrees F. Cut away any membrane and fat from the meat side of the ribs. The thin connective membrane on the bone side of the ribs can be left intact. Cut ribs into 3 to 4-inch sections. Combine flour, dry mustard, salt and pepper in a large plastic or paper bag. Add ribs and shake to coat. Put the canola oil in a large saucepan and over medium-high heat, brown coated ribs on all sides. Transfer browned ribs to a 4 to 6 quart Dutch oven. Blend remaining ingredients in a medium-size bowl. Pour over ribs, cover and cook in oven for 3 hours. Remove from oven. Asian Slaw: In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, and oil. In a large bowl, combine all the other ingredients, add the dressing and toss to coat the slaw. Serve ribs with slaw. ","[Pinot Noir, Syrah, Tempranillo, Garnacha]" 24547,"Sweet and Spicy Barbecued Brisket 1 trimmed beef brisket (about 5 pounds) Ground black pepper 1 tablespoon garlic powder 2 cups Pace? Picante Sauce 1/2 cup packed brown sugar 1/2 cup Worcestershire sauce 10 Pepperidge Farm? Classic Sandwich Buns with Sesame Seeds OR Pepperidge Farm? Farmhouse Premium White Rolls with Sesame Seeds Instructions: Season the beef with the black pepper and garlic powder and place into a 3-quart shallow baking dish. Stir the picante sauce, brown sugar and Worcestershire in a small bowl. Spread the picante sauce mixture over the beef. Cover the dish and refrigerate overnight. Bake, covered, at 300 degrees F for 4 1/2 hours or until the beef is fork-tender. Slice or shred the beef. Divide the beef and sauce among the rolls. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 24548,"Avocado BLT, Frites with Malt Vinegar Dipping Sauce and Avocado Pudding 1/4 cup olive oil 1 tablespoon fresh rosemary 1 tablespoon fresh thyme 1 clove garlic, chopped Salt and freshly ground black pepper 12 slices bacon 8 slices bread Herb Oil 2 avocados, halved, pitted and sliced into wedges 2 ripe tomatoes 1 red leaf lettuce Salt and freshly ground black pepper 1 shallot, minced 1 clove garlic, minced 4 bay leaves 1 teaspoon sugar 1 teaspoon freshly ground black pepper Salt 1 cup malt vinegar 4 to 5 large russet potatoes Vegetable oil, for frying Salt Malt Vinegar Dipping Sauce 1 1/2 teaspoons gelatin (1/2 package gelatin) 1/2 cup milk 1 ripe avocado Zest and juice of 1 lemon Pinch salt 1/2 cup condensed milk Instructions: For the herb oil: Put the rosemary, thyme, 2 tablespoons oil, and garlic in a mortar and pestle. Grind until the herbs form a paste consistency. Put in a bowl, add the remaining 2 tablespoons oil, season with salt and pepper, stir to incorporate and set aside. For the avocado BLT: Preheat the oven to 350 degrees F. Line a baking tray with aluminum foil and put a cooling rack on top. Put the bacon on the cooling rack and cook in the oven until crisp, approximately 20 minutes, remove and set aside to cool. Put the bread slices on a tray, brush with herb oil and put in the oven until lightly toasted. To assemble: Put the avocado slices on the bread, smash with a fork, season with salt and pepper. Put 3 slices tomato over the smashed avocado and season with salt and pepper, follow with 4 slices bacon and finish with lettuce. Top with the remaining bread and cut in half. For the malt vinegar dipping sauce: Put the shallot, garlic, bay leaves, sugar, pepper, salt, and malt vinegar in a bowl, then stir and set aside. For the frites: Cut potatoes in equal-size sticks, approximately 1/4-inch wide. Put the potatoes in a large bowl, soak in cold water for a minimum of 30 minutes, maximum 24 hours. Heat the vegetable oil in a deep fryer or heavy-bottomed large pot to 325 degrees F using a deep-fry thermometer to register the temperature. Put a cooling rack on a baking tray. Drain the potatoes and dry thoroughly. Divide the potatoes into batches, fry the potatoes until lightly colored. Remove the potatoes and put on a cooling rack. Repeat with the remaining potatoes. Raise the heat of the vegetable oil to 375 degrees F and fry the blanched potatoes in batches until golden brown and crisp. Remove the frites from the oil and put in a bowl lined with paper towel, season with salt and continue to fry the remaining potatoes. Serve immediately with the malt vinegar dipping sauce. For the avocado pudding: Put 1/4 cup milk in a small bowl, sprinkle the gelatin over and stir to dissolve. Add the remaining milk to a small pot and warm over low heat. Pour a small amount of warmed milk into the bowl with the milk and gelatin, stir to incorporate, then pour the mixture back into the pot with the warmed milk. Put the avocado, lemon zest, lemon juice, salt, and condensed milk in the blender; add the warmed milk with the gelatin and puree until smooth. Divide the mixture evenly into serving cups, put the plastic wrap directly over the surface of the pudding to prevent a skin from forming, refrigerate for approximately 1 hour to set. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24549,"Pot Roast One 4-pound brisket point 2 teaspoons celery seeds Kosher salt and freshly ground black pepper
Olive oil, for drizzling 4 stalks celery, diced
2 carrots, cleaned and diced
1 large yellow onion, diced
10 to 12 cloves garlic, peeled and smashed
1 bundle fresh thyme
4 tablespoons tomato paste
8 ounces red wine
2 to 4 cups chicken stock, beef stock or water
Instructions: Sprinkle the meat liberally with the celery seeds, salt and pepper up to 1 day in advance. Remove the meat from the refrigerator 45 minutes to 1 hour before cooking to take the chill off it. Preheat the oven to 325 degrees F. Heat a large Dutch oven over high heat. Add a drizzle of olive oil, followed by the brisket. Sear the meat until golden brown and crusty, 3 to 5 minutes on each side. Set aside. Add the celery, carrots and onions to the Dutch oven, along with a pinch of salt. Brown the vegetables, about 3 minutes, then add the garlic and thyme and cook 1 to 2 minutes longer. Stir in the tomato paste and toast it until it's rust colored, 1 to 2 minutes. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the meat back in, then add enough stock to cover the roast halfway. Bring the liquid to a simmer and taste for seasoning, adding more salt if necessary. Cover and roast in the oven, basting the meat occasionally, until the roast is tender, 3 to 4 hours. If you're serving individual plates, the meat can be removed to a cutting board and sliced. Or, the meat can be pulled apart with a couple of forks right in the pot at the table and served with plenty of the sauce and vegetables.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 24550,"Chocolate-Peanut Butter Crispies 4 cups crisped chocolate rice cereal 1/2 cup brown sugar 1/2 cup light or dark corn syrup 1/2 cup creamy or crunchy peanut butter Instructions: Place the cereal in a bowl. In a saucepan combine the brown sugar and corn syrup and bring to a boil. Boil for 1 minute then turn off the heat. Stir in the peanut butter then pour it over the cereal and stir immediately to combine and coat. Press into greased mini muffin tins (you'll probably need 3 tins) and let cool to set about 15 minutes. Pop out and store at room temperature. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 24551,"Gold and Green Salad 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon lemon juice 1/2 teaspoon lite soy sauce 1 (10-ounce) package spring salad mix (recommended: Fresh Express) 12 slices presliced mango (recommended: Ready Pac) 1 avocado, sliced into 8 slices 1/2 English cucumber, for garnish 3 scallions, sliced diagonally Instructions: For Dressing: In a small bowl, stir together mayonnaise, sour cream, lemon juice, and soy sauce; set aside. For Salad: Add salad mix to a large salad bowl. Top with mango, avocado, cucumber and green onion. Spoon dressing over top. Toss and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24552,"Seared Diver Scallops with Caper-Honey Sauce 1/4 cup sherry vinegar 2 tablespoons salt-packed Spanish capers, soaked in 2 changes of water, then chopped 2 tablespoons honey
1/2 cup fresh dill 1/2 cup fresh tarragon leaves
2/3 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper
8 diver scallops (U10), washed and muscle removed
3 tablespoons canola oil
2 tablespoons butter
Instructions: In a blender, combine the vinegar, capers, honey and about half of the dill and tarragon and blend until smooth. While blending, slowly add the olive oil to emulsify. Season with salt and pepper. Reserve at room temperature for finishing. Score the scallops by making 1/8-inch-deep crosshatches across the top side of each (like a checkerboard). Season with freshly cracked black pepper. Dry the scallops thoroughly on paper towels. In a medium saute pan, heat the canola oil over medium-high heat until it just begins to show ripples. Place the scallops scored-side down into the oil for 2 to 3 minutes. Add the butter to the pan and flip the scallops over; cook for 1 more minute for medium rare. Season with salt. Place the scallops on a serving plate and spoon some of the caper-honey sauce over the top. Top with the remaining tarragon and dill. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 24553,"Basic Glazed Ham 1 10- to 12-pound fully cooked bone-in half ham, shank or butt portion Glaze ingredients (see recipes within instructions) Instructions: Let the ham sit at room temperature, 1 hour. Position an oven rack in the lowest position; preheat to 350 degrees F. Trim off any skin from the ham, leaving a 1/2-inch layer of fat. Score the fat with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Place the ham, fat-side up, on a rack in a large roasting pan. Pour 2 cups water into the pan; tent the pan with foil. Bake until a thermometer inserted into the ham registers 110 degrees F, 2 to 2 1/2 hours, adding another 1 cup water to the pan if the liquid evaporates. Remove from the oven and uncover. While the ham is baking, prepare the glaze (see recipes, below). Whisk 1/4 cup of the pan juices into the glaze. Brush the ham with about half of the glaze. Return to the oven and continue baking, brushing with the glaze twice more, until the glaze is caramelized and the thermometer registers 140 degrees F, 1 1/2 to 2 more hours. Transfer the ham to a cutting board or platter; let rest 15 to 20 minutes. Strain the remaining pan juices into a saucepan and boil until slightly syrupy. Spoon the reduced pan juices over the ham. Serve with any remaining glaze. Glaze Recipes Mustard-Orange(pictured) Before baking, arrange halved orange slices all over the ham, securing with cloves. For the glaze, whisk 3/4 cup light brown sugar, 1/2 cup dijon mustard and the juice of 2 oranges. Pineapple-Rum Before baking, arrange thinly sliced pineapple all over the ham, securing with cloves. For the glaze, simmer 2 cups pineapple juice over medium heat until syrupy, 7 to 8 minutes. Whisk in 1 cup pineapple preserves, 1/4 cup dark rum, 1 teaspoon mustard powder and 1/2 teaspoon each ground cloves, allspice and coriander. Pomegranate-Jalapeno For the glaze, simmer 2 cups pomegranate juice over medium heat until syrupy, 7 to 8 minutes. Whisk in 1/4 cup spicy mustard, 2 tablespoons red wine vinegar, 1 tablespoon chili powder and 1 tablespoon jalapeno hot sauce. Brush on the ham as directed, sprinkling with 2 teaspoons chili powder before returning to the oven. Add 1 cup pomegranate seeds and 1 diced jalapeno to the reduced pan juices. Cranberry-Maple For the glaze, boil 2 cups cranberries, 1 cup cranberry juice and 3/4 cup pure maple syrup with 4 thyme sprigs and 1 cinnamon stick over medium heat until syrupy, about 10 minutes. Remove from the heat and stir in 1 tablespoon chopped thyme. Ginger-Juniper Before baking, add 2 teaspoons juniper berries and 1 teaspoon black peppercorns to the water in the roasting pan. For the glaze, simmer 1 cup ginger preserves, 1/2 cup dry vermouth and 3 tablespoons champagne vinegar over medium heat until syrupy, 4 to 5 minutes. Brush onto the ham as directed, sprinkling with 2 teaspoons crushed juniper berries and 1 teaspoon crushed peppercorns before returning to the oven. Rosemary-Honey Mustard Before baking, add 4 rosemary sprigs to the water in the roasting pan. For the glaze, boil 1/2 cup each whole-grain mustard, honey and dry white wine over medium heat until syrupy, 3 to 4 minutes. Remove from the heat; stir in 1 tablespoon chopped rosemary. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 24554,"5-Ingredient Cajun-Spiced Grilled Chicken 1 pound boneless, skinless chicken thighs, trimmed 1 1/8 teaspoons Cajun seasoning 2 tablespoons apple cider vinegar 1 tablespoon canola, grapeseed or rice bran oil, plus more for grilling 1/3 cup Italian flat-leaf parsley, leaves separated Instructions: Sprinkle the chicken on both sides with the Cajun seasoning. Place the chicken in a baking dish and drizzle with the vinegar and oil. Shake the pan gently to coat the chicken underneath. Cover and refrigerate for at least 1 hour or overnight for the best flavor.
When you are ready to grill, move the chicken to the counter to take off the chill. Preheat the grill to medium-high heat, about 400 degrees F.
Lightly oil the grill and place the chicken on it, smooth-side down. Cook until grill marks appear and the chicken lifts up easily, about 4 minutes. Rotate the chicken by a 45-degree angle and cook to mark, about 3 minutes. Flip the chicken to the other side and cook until cooked through, about 2 minutes. Top with the parsley. Serve hot. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 24555,"Chesapeake Bay Classic Crab Cakes 1 large egg yolk 1 tablespoon seafood seasoning (recommended: Old Bay Seasoning) 1 tablespoon Dijon mustard 1/2 teaspoon grated lemon zest 1 1/2 teaspoons fresh lemon juice 1 1/2 teaspoons cider vinegar 1/2 cup peanut or canola oil 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 tablespoon minced scallions, both white and green parts 1 pound lump blue crabmeat, drained and picked clean of shell 4 cups fresh bread crumbs 1/4 cup chopped parsley leaves About 4 tablespoons unsalted butter Red Cocktail Sauce or Green Cocktail Sauce, recipes follow 4 lemon wedges 1 cup ketchup or chili sauce (recommended: Heinz) 1 tablespoon plus 2 teaspoons prepared horseradish 2 dashes hot sauce (recommended: Tabasco) 1 lemon, juiced 1 teaspoon Worcestershire sauce Combine all the ingredients in a small bowl. Instructions: Put the egg yolk, seafood seasoning, mustard, lemon zest and juice, and vinegar in the bowl of a food processor or a blender and process until smooth. Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise. Season with the salt and pepper. (Note: this quantity of mayonnaise will not emulsify in the bowl of the largest size food processor. Use a medium size food processor, a mini processor, or a blender.) Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined. Combine the bread crumbs and the parsley in a shallow container. Form the crab mixture into 8 patties about 3-inches wide and 3/4-inch thick and drop them into the bread crumb-parsley mixture. Dredge the crab cakes on both sides. If you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for 1 hour or more. When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat. Add about 2 tablespoons butter to each pan. When the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first. Slowly fry the crab cakes over medium heat until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side. If the crab cakes are browning too quickly, reduce the heat. The internal temperature of a cooked crab cake should be 155 degrees F on an instant-read thermometer. Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges. 8 ounces tomatillos, husked and cut into quarters 2 tablespoons rice wine vinegar 1 tablespoon sugar 2 teaspoons green hot sauce (recommended: Tabasco) 1 teaspoon chopped garlic 1 teaspoon mustard seeds, toasted 1 teaspoon peeled and grated fresh horseradish Put the tomatillos in the bowl of a food processor and process until coarsely pureed. Remove the tomatillo puree to a sieve, drain off the liquid and discard. Put the drained puree in a bowl and stir in the vinegar, sugar, hot sauce, garlic, mustard seeds, and horseradish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24556,"Wonton Soup Wontons: 8 ounces ground chicken 1 packet dried onion soup mix 2 tablespoons sesame oil 2 tablespoons oyster sauce 1 tablespoon minced garlic 24 wonton wrappers 1 skinless chicken breast, sliced into 1/4-inch strips 1 tablespoon minced garlic 1 tablespoon vegetable oil 4 (14-ounce) cans chicken stock 2 tablespoons light soy sauce 1 tablespoon sesame oil 2/3 cup Chinese barbecued pork, thinly sliced 1 (4-ounce) jar sliced water chestnuts 1 (4-ounce) jar bamboo shoots 1/2 (12-ounce) bag frozen vegetable stir-fry mix (snap peas, carrots, and mushrooms) Instructions: Wontons: Combine the first 5 ingredients in large bowl and mix together thoroughly. Place 1/2 teaspoon of filling in the center of each wonton wrapper. Moisten the sides of wrapper with water and then fold diagonally in half to form a triangle. Moisten the edges of the triangle and bring both points of the triangle base towards the center to form a wonton shape. Set aside. Soup: In a soup pot, saute the chicken strips and minced garlic in the vegetable oil. Add the chicken stock, soy sauce, sesame oil, and barbecue pork. Simmer for 15 minutes on medium heat. Add the dumplings and cook for another 10 minutes. Drain the bamboo shoots and water chestnuts; add to soup pot. Add the frozen vegetables and simmer for another 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24557,"Shiitake Macadamia Nut Stuffed Pork Chops 1/2 cup minced garlic 1/2 cup chopped onion 4 cups chopped fresh shiitake mushrooms 1/2 pound butter 2 cups panko flakes 1 sprig fresh thyme 1/2 teaspoon salt 1/2 teaspoon black pepper 1 cup chopped macadamia nuts 4 (2-inch-thick) pork chops, butterflied Essence, recipe follows 2 tablespoons minced garlic Shiitake Mushroom Cream Sauce: 3 tablespoons butter, plus 1 tablespoon 2 tablespoons olive oil 1 tablespoon chopped garlic 2 cups sliced shiitake mushrooms 1 1/2 cups heavy cream 1 tablespoon soy sauce Salt and pepper
1 head bok choy, cleaned, cored and sliced
1 red onion, peeled and thinly sliced into 1/2 circles
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: For the stuffing: In a saucepan, saute garlic, onion, and shiitake mushrooms in butter. Add panko flakes and mix well. Season with thyme, salt and pepper. Fold in macadamia nuts. Set aside and cool before stuffing pork chops. Preheat the oven to 350 degrees F. Season pork chops with Essence. Massage pork chops with minced fresh garlic and stuff in pockets. Stuff pork chops tightly with 1/2 cup of stuffing. In an ovenproof saute pan, brown pork chops in a little olive oil until nicely browned on both sides. Place the pan in the oven and roast until the chops are cooked through and an instant-read thermometer registers 160 degrees F, about 15 minutes. Remove chops from the oven. Place the chops on a platter and set aside. Place the pan on the burner. In the same pan used to brown pork chops, add 3 tablespoons of butter and olive oil and heat. Add the garlic and shiitake mushrooms and saute until mushrooms are wilted, about 4 minutes. Add heavy cream, soy sauce and season with salt and pepper, to taste. In another saute pan, add the remaining 1 tablespoon of butter. Add the bok choy and onions and toss until just wilted. Season with salt and pepper. Divide the mixture among 4 plates. Top each mound with 1 pork chop. Ladle sauce over chops and serve. Combine all ingredients thoroughly and store in an airtight jar or container.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 24558,"Blueberry Pancake Cake 2 cups all-purpose flour 1/2 cup light brown sugar
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups blueberries
2 cups buttermilk
1 teaspoon vanilla extract
2 large eggs, lightly beaten
3 tablespoons vegetable oil
2 tablespoons unsalted butter
1 cup light corn syrup 1 tablespoon vanilla extract
Pinch of ground cinnamon
Instructions: For the cake: Place a 10-inch cast-iron skillet in the oven. Preheat the oven to 375 degrees F. Whisk together the flour, brown sugar, baking powder and salt in a large bowl. Add the blueberries and toss them gently in the flour mixture; this will help keep the blueberries from sinking to the bottom of the cake. In a separate bowl, whisk together the buttermilk, vanilla and eggs. Remove the skillet from the oven and add the oil and butter to the hot skillet. Let the butter melt completely, then pour the oil and butter into the buttermilk mixture and whisk together, fully incorporating the hot fats. Add the liquid mixture into the dry mixture and stir gently until combined and most lumps are gone. Pour the batter into the hot skillet. Bake until the cake is fluffy and golden brown and a toothpick comes out clean when inserted in the middle, 30 to 35 minutes. For the white pancake syrup: While the pancake cooks, add the corn syrup, vanilla and cinnamon to a small saucepan. Stir together and cook over low heat until the syrup is warm and pourable. Slice the warm pancake in wedges and serve with the white pancake syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 24559,"Fettuccine With Summer Vegetables and Goat Cheese Kosher salt 1 large yellow tomato, seeded and diced 1 small yellow squash, finely diced 1/2 cup chopped fresh chives (about 1 small bunch) Finely grated zest of 1 lemon 3 tablespoons extra-virgin olive oil 4 ounces soft goat cheese, crumbled 12 ounces dried egg fettuccine 4 ounces wax beans (about 2 cups), trimmed and halved lengthwise 1/4 cup grated parmesan cheese Instructions: Bring a large pot of salted water to a boil. Toss the tomato, squash, chives, lemon zest and 2 tablespoons olive oil in a large bowl. Season with salt. Sprinkle in half of the goat cheese. Add the pasta to the boiling water and cook as the label directs, adding the wax beans to the pot during the last 3 minutes of cooking. Reserve 1/4 cup of the cooking water, then drain the pasta and beans and add to the bowl with the vegetables. Drizzle with the reserved cooking water and the remaining 1 tablespoon olive oil and toss until the goat cheese begins to melt. Add the parmesan and toss. Divide among bowls and top with the remaining goat cheese.
","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 24560,"Macadamia Nut Crusted Mahi Mahi 5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts 1/2 cup panko (Japanese-style bread crumbs) 2 tablespoons all-purpose flour 1/4 cup butter, melted Vegetable oil, for brushing foil 4 (6 to 8-ounce) mahi mahi fillets Kosher salt and pepper 2 tablespoons coconut milk Instructions: Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside. Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown. Remove from the oven and allow to stand 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24561,"Grilled NY Style Sausages with Balsamic Onion Sauce and Grilled Tomatoes 1/2 cup balsamic vinegar 2 tablespoons canola oil
2 large Spanish onions, halved and thinly sliced
Kosher salt and freshly ground black pepper
1 teaspoon ancho cl powder
1/2 teaspoon ground cinnamon
1/4 cup ketchup
1 teaspoon hot sauce
1 pint cherry tomatoes, cored 1 tablespoon canola oil
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh basil
4 hot Italian sausage links 4 sweet Italian sausage links 1 loaf seeded semolina bread, cut into thick slices
Instructions: For the onions: Put the vinegar, oil, onions and some salt and pepper in a medium skillet over medium heat. Cook, stirring frequently, until the onions are very soft and soupy, about 15 minutes. Stir in the cl powder and cinnamon and cook for 1 minute. Add the ketchup, 1/2 cup water, the hot sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper, and bring to a simmer. Simmer, stirring occasionally, until thickened, about 10 minutes. Transfer to a bowl and cool to room temperature before serving. For the tomatoes: Heat the grill for high direct and indirect heat. Put the tomatoes in a bowl and toss with the canola oil and some salt and pepper. Transfer to a grill basket and grill over direct heat, tossing occasionally, until slightly charred all over and softened, about 5 minutes. Transfer to a bowl, drizzle with the olive oil, and crush lightly with a fork. Toss with the basil, then set aside. For the sausage: Put the sausages over the direct heat and cook until slightly charred on all sides, about 2 minutes per side. Move to the indirect heat, cover, and cook until just cooked through, about 10 minutes. Transfer the sausage to a cutting board. Grill the bread over direct heat until lightly charred, about 15 seconds, then transfer to a platter. Slice the sausages about 1-inch thick. Top each slice of bread with some of the grilled tomatoes, a few slices of sausage and a dollop of the onion sauce. Serve immediately. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 24562,"Glazed Carrots with Marjoram 8 tablespoons unsalted butter 2 shallots, peeled and thinly sliced into rounds
2 pounds carrots, trimmed and cut into 3-inch pieces
4 fresh sage leaves, chopped
1 cup chicken broth
1/4 cup honey
1/4 cup dry white wine
2 tablespoons marjoram leaves, chopped
Kosher salt and freshly ground black pepper
Instructions: In a large skillet over medium heat, melt the butter, then add the shallots and cook until beginning to soften, 3 to 5 minutes. Add the carrots, sage, chicken broth, honey and wine and bring to a simmer. Cook until the carrots are tender and the liquid has reduced to a syrup, 8 to 10 minutes. Stir in the marjoram and some salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24563,"Ajiaco 3 ounces achiote oil 1 medium onion, diced 2 tablespoons chopped garlic 1 teaspoon cumin 1 teaspoon coriander 1 large yuca, peeled, diced 1/2 cup diced pumpkin 1 russet potato, diced 1/2 malanga 1/2 cup diced buniato 1/2 cup green plantain, diced 1 ear corn cut in wheels 1/2 inch thick 2 cups wild mushrooms, diced (shiitake, crimini, oyster) 1/4 cup chopped parsley Salt and pepper Instructions: In a large skillet, heat oil over medium high heat. Saute onion, garlic for 5 minutes. Add the cumin, coriander and cook for 2 minutes. Add yuca, pumpkin, potatoes, malanga, boniato, plantains, corn and vegetable stock. Cook for 15 minutes until vegetables are tender. Check seasoning and adjust if necessary. To finish the dish, add mushrooms and parsley and cook for 2 minutes and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 24564,"Butterscotch Apple Crisp 5 Granny Smith apples (about 2 pounds), peeled and roughly chopped 1 (11-ounce) bag butterscotch chips 1/4 cup light brown sugar 1/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 lemon, juiced 3 tablespoons unsalted butter, cubed, plus more for greasing 3/4 cup all-purpose flour 1/4 cup light brown sugar 1/2 cup quick oats Pinch kosher salt 1/2 cup butter 3/4 cup pecans, chopped Butter pecan ice cream, for serving Instructions: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish. For the filling: Toss the apples, butterscotch chips, brown sugar, flour, cinnamon, allspice, and lemon juice together in a large bowl. Add to the buttered baking dish and dot with butter. For the topping: In a separate bowl, combine the flour, sugar, oats, and salt. Blend the butter into the mixture until it forms pea size lumps. Stir in the pecans and sprinkle over the filling. Bake until the apples are tender and butterscotch is bubbling, about 45 minutes. Let cool for 5 minutes before serving. Plate with a scoop of butter pecan ice cream on top. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]

" 24565,"Charleston Omelet Bar 1 tablespoon oil, or more as needed 6 tablespoons unsalted butter 1 large white onion, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
1/2 pound raw large (31/35) or extra-large (26/30) shrimp, peeled and deveined
2 teaspoons seafood seasoning 2 teaspoons fresh lemon juice 1/2 pound lump crabmeat
1/4 pound Havarti cheese slices
1/4 pound Cheddar slices
One 8-ounce package sliced fresh mushrooms
2 cups diced ham
3 green onions, sliced
Chopped fresh parsley, for sprinkling
Chopped fresh dill, for sprinkling
1 dozen large eggs
1/2 cup whole milk
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Instructions: Preheat the oven to its warm setting, or 200 degrees F. Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until hot. Add the onions and cook until softened, about 5 minutes. Transfer to a bowl. Add the peppers to the skillet and cook until softened, about 3 minutes. (Add additional oil to the skillet if the vegetables are dry.) Transfer to a bowl. Add another tablespoon butter to the skillet. Add the shrimp. Sprinkle with 1 teaspoon seafood seasoning and 1 teaspoon lemon juice. Cook until the shrimp are done and turn pink, about 3 minutes. Transfer to a bowl. Combine the crab, remaining teaspoon seafood seasoning and remaining teaspoon lemon juice in a bowl. Set up the omelet bar: In addition to the onions, pepper and seafood, arrange the cheeses, mushrooms, diced ham, green onions and herbs in bowls on a serving platter. Whisk together the eggs, milk, salt and pepper in a large bowl. For each omelet, melt 1 tablespoon butter in an 8-inch nonstick skillet over medium-low heat. Ladle one-quarter of the egg mixture into the skillet (enough to fill the bottom of the skillet.) Tilt the pan to spread the egg mixture evenly. Use a spatula and loosen the edges and run the uncooked yolk underneath as the omelet cooks. Once the eggs are set, place 2 slices of cheese in a single layer to cover the egg. Sprinkle with the desired toppings on one side of the omelet. Carefully fold the omelet in half. Slide the omelet onto a serving plate and repeat with the remaining ingredients. Place the cooked omelets in the warm oven while cooking the remaining omelets, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 24566,"Tuscan Halibut with Grilled Peppers and Olives 4 (6 to 7 oz.) halibut fish fillets 2 tablespoons extra-virgin olive oil, divided 1/2 teaspoon Kosher or sea salt 1/2 teaspoon freshly ground black pepper 2 red bell peppers, cut lengthwise into 6 thick strips 2 yellow bell peppers, cut lengthwise into 6 thick strips 1 cup quartered Lindsay? Pimiento Stuffed Spanish Manzanilla Olives Instructions: Heat grill to medium-high heat. Arrange fish on a rimmed baking sheet; brush 1 tablespoon of the oil over both sides of fish. Sprinkle salt and pepper over fish. In a small bowl, toss pepper strips with remaining olive oil to coat. Grill peppers turning once, until light grill marks appear, about 2 minutes per side. Transfer to a platter or rimmed baking sheet and keep warm. Grill fish on covered grill 3 minutes per side or until fish is opaque in center. Arrange peppers on four warmed dinner plates. Place fish over peppers; top with olives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 24567,"Spiced Yogurt with Summer Berries 2 cups plain yogurt (3.8-percent fat) 1 teaspoon saffron 2 tablespoons honey 1 teaspoon cardamom seeds, crushed in mortar and pestle Toasted sliced almonds, for garnish Fresh berries, for garnish Instructions: Line a large sieve with cheesecloth, pour in the yogurt and fold over the edges so it is completely covered. Place the sieve over a bowl and put into the fridge for 12 hours. Put the saffron into a small bowl and add about 2 tablespoons boiling water. Let steep for 5 minutes, and then strain it, reserving the saffron. Put the drained yogurt into a bowl, add the steeped saffron, honey and cardamom, and stir well to combine. Pour into individual serving bowls and refrigerate until ready to serve. Sprinkle with toasted almonds and berries just prior to serving. ","[Riesling, Moscato, Vinho Verde, Cava]" 24568,"Ice Cream Party Bar 1/2 cup chocolate chips 1/2 cup white candy melting wafers
1/3 cup chopped nuts
1/3 cup mini dehydrated marshmallows
1/3 cup rainbow sprinkles
24 sugar ice cream cones
Six 1.5-quart tubs ice cream, assorted flavors 1 cup candy-coated chocolate pieces
1 cup mini marshmallows
1 cup mini pretzels
1 cup sprinkles
1 cup caramel sauce
1 cup hot fudge sauce
1 cup pineapple ice cream topping
1 cup sliced fresh fruit
Instructions: For the dipped cones: Put the chocolate chips and white candy melting wafers in 2 separate microwave-safe bowls. Microwave each bowl at 100 percent power in 30-second intervals, stirring well in between each, until the solids are melted. Place a sheet of parchment paper on a work surface. Put the chopped nuts, mini marshmallows and sprinkles in separate small bowls nearby on the counter. Press the top of a sugar cone into the melted chocolate or candy coating about 1/2 inch deep, then dip into one of the bowls of toppings. Lightly shake off the excess toppings and set the cone dipped-side down on the paper to set. Repeat to dip all the cones.
For the ice cream bar: Set up an ice cream buffet by placing the open tubs of different ice cream flavors in a large metal tub packed with ice. Put the candy-coated chocolate pieces, marshmallows, pretzels, sprinkles, caramel sauce, hot fudge sauce, pineapple topping and fresh fruit into individual lidded pint jars. Arrange the dipped sugar cones face-down on cake stands or pedestals. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 24569,"Mr. Crunchy with an Egg (Mrs. Crunchy) 2 tablespoons (1/4 stick) unsalted butter 1 ounce all-purpose flour 1/4 teaspoon freshly grated nutmeg 1/2 teaspoon kosher salt 1/2 teaspoon ground white pepper 8 ounces whole milk 2 teaspoons fresh thyme leaves Nonstick cooking spray, for the pan Four 1/2-inch-thick slices sourdough bread 1 tablespoon whole-grain mustard 8 ounces thinly sliced Black Forest ham cut into 1-inch wide strips 8 ounces grated Gruyere 2 teaspoons herbes de Provence 2 tablespoons olive oil 4 large eggs Kosher salt and freshly ground black pepper Instructions: For the bechamel: Melt the butter in a small saucepan over medium-low heat. Whisk in the flour and cook for 2 minutes, whisking occasionally, until the roux smells nutty. Whisk in the nutmeg, salt, white pepper, milk and thyme. Cook the milk mixture, whisking to smooth, until thickened, about 4 minutes. Set the sauce aside to cool and thicken slightly more while preparing the sandwiches. For the sandwiches: Set the top rack 6 inches under the broiler and heat the broiler to high. Line a half-sheet pan with aluminum foil and spray with a little nonstick cooking spray. Set the bread slices on the pan, then spread with mustard. Top the bread slices with 2 ounces each of the ham. Combine the Gruyere with the herbs de Provence in a medium bowl. Cover the ham evenly with the bechamel and top each with 2 ounces of the Gruyere mixture. Broil these open-face sandwiches for 2 to 3 minutes, or until the cheese is melted and lightly browned. Meanwhile, add the oil to a medium nonstick frying pan over medium heat. When the oil is hot, crack the eggs into the pan (it's OK if they run together). Sprinkle with a little salt and pepper. Cook until the whites start to set, 2 to 3 minutes, and then cover and continue cooking until the whites are set but the yolks are still runny, 1 to 2 minutes. Place each on top of a sandwich. Serve with a knife and fork and plenty of napkins. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24570,"Zucchini-Tini 1 large zucchini Kosher salt 2 tablespoons simple syrup, recipe follows 2 tablespoons zucchini water 1/2 cup unfiltered sake, cold 1/4 cup ounces gin 2 thin slices zucchini, for garnish 1 cup sugar 1 cup water Instructions: To make the zucchini water: Grate the zucchini on the large holes of a box grater and put it in a fine mesh sieve over a bowl; sprinkle with a pinch of salt and let stand for 15 minutes. Press the zucchini to extract as much water as possible.
To make the cocktail: Put the simple syrup, zucchini water, sake, and gin in a cocktail shaker filled with ice. Shake well and strain into 2 chilled martini glasses. Float a zucchini slice in each drink and serve immediately. Put the sugar and water in a small saucepan and bring to a simmer over medium heat; stir until sugar is completely dissolved. Cool and transfer to an airtight container. Syrup can be stored in the refrigerator for up to 1 month. ","[Prosecco, Sauvignon Blanc, Riesling, Ros]" 24571,"Chicken Broth 1 (3 1/2 to 4 pound) whole chicken 1 onion, halved across the equator 2 carrots, washed and cut in thirds 2 stalks celery, washed and cut in thirds 1 head garlic, cut in half across the equator 1 bay leaf 10 sprigs thyme 1/2 teaspoon black peppercorns Instructions: To a large pot add the chicken, onion, carrots, celery, garlic, bay leaf, thyme, peppercorns and water to cover, about 14 cups. Bring to a simmer over medium-high heat. Skim the top of the broth of any impurities rise to the surface. Adjust the heat to maintain a gentle simmer. Simmer the broth, uncovered, for 1 hour, skimming as needed. Remove the chicken to a plate. Continue to simmer the broth. Use tongs to handle and shred the meat of the chicken and set aside for another use. Return the bones and skin to the broth and continue to simmer for an additional hour. Remove from the heat and strain the broth. Discard the bones and vegetables and allow the broth to cool. Refrigerate for up to 4 days or freeze for up to 3 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24572,"Roasted Root Vegetables with Cider Vinaigrette 1 teaspoon Dijon mustard 1 teaspoon honey 1 small shallot, finely chopped Kosher salt and cracked black pepper 1/4 cup extra-virgin olive oil 1 large sweet potato, peeled, halved lengthwise, and cut crosswise into 1-inch pieces 2 large carrots, sliced into 1/2-inch-thick rounds 2 large parsnips, peeled and sliced into 1/2-inch-thick rounds 1 medium red onion, cut into 1-inch-thick wedges 5 garlic cloves, smashed 1 tablespoon fresh thyme leaves, chopped Kosher salt and cracked black pepper
2 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar Instructions: For the vegetables: Preheat the oven to 425 degrees F. Put the oven rack in the top third of the oven. Line a baking sheet with foil or grease with olive oil.
In a large bowl, combine the oil, sweet potato, carrots, parsnips, onion, garlic, and thyme. Season liberally with salt and pepper and toss to coat. Transfer to the prepared baking sheet.
Roast, turning once halfway through, until the vegetables are tender and starting to brown, about 45 minutes.
For the vinaigrette: Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, honey, and shallot. Season to taste with salt and pepper.
Transfer the roasted vegetables to a serving bowl and toss with the vinaigrette. Serve warm. ","[Chardonnay, Pinot Gris, Riesling, Garnacha]" 24573,"Provence Veggie Sandwich 1 medium eggplant 1 zucchini Salt 1 large head garlic 2 teaspoons olive oil or olive oil cooking spray 1/8 cup black olives, pitted 1 large plum tomato, peeled, seeded and diced 1/4 teaspoon red pepper flakes 1 teaspoon balsamic vinegar 1 1/4 teaspoons Herbes de Provence 1 red bell pepper, seeded, cored and cut in half 1 yellow bell pepper, seeded, cored and cut in half 4 red-leaf lettuce leaves 2 ounces goat cheese, optional 2 French rolls or baguette sliced in half Pepper Instructions: Slice the eggplant and zucchini lengthwise into 1/4-inch thick strips and lightly sprinkle with salt. Let stand in a colander for about 1/4-hour until vegetables perspire. Rinse well and dry with a paper towel. Meanwhile, remove outer skin from head of garlic and cut tops of cloves off. Brush garlic lightly with olive oil and place in the center of the cooking grate. Cook 45 minutes or until garlic is soft and cooked through. Remove from grill, remove garlic pulp, and set aside. Combine garlic with the olives, tomato, red pepper flakes, balsamic vinegar and Herbes de Provence in the bowl of a food processor. Lightly pulse with 1 teaspoon of olive oil, until mixture has combined and formed a paste. Lightly brush or spray eggplant, zucchini, and bell peppers with olive oil and place in center of the cooking grate. Grill, for 4 to 6 minutes, turning once during cooking. Vegetables should be cooked through, but not limp. Just before serving, split rolls and place on cooking grate to toast. Assemble sandwiches by layering lettuce, grilled vegetables and goat cheese (if desired). Spread garlic-olive paste on top bun and season vegetables with salt and pepper. ","[Ros, Sauvignon Blanc, Vermentino, Grenache Blanc]" 24574,"Broccoli FrankenTots with Lemon-Garlic Mayo 1/2 cup mayonnaise 1 clove garlic, grated Juice of 1/2 lemon (about 1 tablespoon)
Freshly ground black pepper
Kosher salt and freshly ground black pepper 1 bunch broccoli (about 20 ounces), cut into florets and stems chopped (about 6 cups total)
1 cup fresh parsley leaves 1/4 cup roughly chopped chives Zest of 1 lemon (about 1 teaspoon) plus juice of 1/2 lemon (about 1 tablespoon) 1 clove garlic, smashed 1/2 small onion, roughly chopped 1 1/4 cups unseasoned breadcrumbs
1 large egg, beaten
Pinch of red pepper flakes
Vegetable oil, for frying
Instructions: For the dip: Mix the mayonnaise, garlic, lemon juice and plenty of freshly ground black pepper in a small bowl until well combined. Refrigerate until ready to use. For the broccoli tots: Bring a large pot of generously salted water to a boil. Prepare a bowl of ice water. Add the broccoli florets and stems to the boiling water and cook until a very vibrant green and lightly softened, 1 to 2 minutes. Drain the broccoli and immediately submerge into the bowl of ice water to stop the cooking. You want the broccoli to remain as green as possible. Squeeze the broccoli in clean dish towels to remove as much of the water as possible. Add the broccoli to the bowl of a food processor and pulse a few times until finely chopped. Add the parsley, chives, lemon zest and juice, garlic and onion and pulse until the mixture is well combined and no large chunks of any ingredient remain (you should have about 3 1/2 cups of the broccoli mixture). Transfer to a large bowl and add the breadcrumbs, egg, red pepper flakes, 2 teaspoons salt and a generous amount of freshly ground black pepper and mix to combine. You want the mixture to hold together when formed into a ball. Using a tablespoon as a guide, scoop the mixture from the bowl, roll into balls (each ball should weigh about 21 grams) and place on a baking sheet. Repeat with the remaining broccoli mixture (you should have about 28 tots). Place the baking sheet in the freezer for 20 minutes. Meanwhile, fill a pot with vegetable oil so it comes about 2 inches up the sides. Fit the pot with a deep-fry thermometer and heat the oil over medium-high heat to 375 degrees F. Fry the tots in 2 to 3 batches until the outsides are a deep golden brown, the insides are still very green and the tots are warmed throughout, 2 to 3 minutes (be sure not to overcrowd the pot or the oil will drop too dramatically in temperature and the outside of the tots will not be crispy). Use a slotted spoon to transfer the tots to a paper towel-lined plate. Sprinkle with salt. Be sure to bring your oil back to temperature between each batch. Serve immediately with the dip. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 24575,"Lemon Custard with Profiteroles 1 1/4 cup water 2 tablespoons butter Pinch salt 1 vanilla bean 3 cups flour, sifted 4 egg yolks 4 egg yolks 1/3 cup sugar 1/2 plain yogurt 1/2 cup milk 1 cup heavy cream 1 lemon, grated zest 1/2 cup flour 1 teaspoon beer 1 tablespoon cold water 1 teaspoon sugar 1 egg white 1 lemon, peeled and sliced Extra virgin olive oil 5 lemons 1/3 sugar 2 teaspoons sugar 1 cup lemon infused pastry cream 3 tablespoons milk 3 ounces candied lemon peels 4 lemon leaves Instructions: Preheat oven to 400 degrees F. To make the profiteroles, heat the water with the butter, salt, and vanilla bean. As soon as the water begins to boil, remove vanilla bean and incorporate the flour all at once, stirring vigorously. Cook the mixture over low heat, continuously beating. Cook until ingredients are combined and batter cleanly comes off the sides of the pan. Transfer mixture to a bowl, let cool slightly, and add egg yolks one at a time beating well between each egg added. Transfer batter to a pastry bag and pipe small rounds onto parchment paper lined baking sheet. Bake for 10 to15 minutes. Preheat oven to 200 degrees F. Lemon infused pastry cream: Beat egg yolks with half the sugar, then add the yogurt, mixing well. Bring the milk, heavy cream, and remaining sugar to a boil. Slowly add the hot cream and milk to the beaten eggs. This step is called tempering. Add the grated zest, transfer to a mold, and bake for 45 minutes. Allow cream to cool and refrigerate. Lemon fritters: Place flour in a bowl and add the beer and water in a stream, whisking continuously. Add the sugar and incorporate the egg whites beaten to stiff peaks. Dip the lemon slices in the batter, and fry in olive oil. Drain on a paper towel. Lemon sauce: Cut the tops off of 4 lemons and hollow them out, reserving the pulp. Squeeze the pulp and filter the juice. Transfer to a saucepan and add 1/3 cup of sugar, and cook over low heat until a syrup consistency is achieved. To finish the sauce, add the milk and grated lemon peel to half of the infused pastry cream. To assemble: Fill the lemon shell with the lemon cream, and place one in the center of each plate. Fill the profiteroles with the remaining lemon infused pastry cream, and place next to filled lemon shells. Add a lemon fritter, candied lemon peel, and lemon leaves for decoration. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 24576,"Mexican Shrimp and Grits 1 pound medium fresh shrimp, shells left on 6 cups water 1 teaspoon salt, divided 3/4 cup white grits 3 tablespoons butter 6 ounces pepper jack Velveeta cheese, cubed 1/2 pound chorizo sausage, casings removed 3 tablespoons olive oil, optional 1 1/2 cups chopped Vidalia onion 1 red bell pepper, seeded and chopped into 3/4-inch pieces 1 jalapeno pepper, seeded and minced 3 tablespoons all-purpose flour 2 tablespoons heavy whipping cream 1 teaspoon fresh lime juice 2 green onions, chopped, plus more for garnish 3 tablespoons chopped fresh cilantro leaves 1/8 teaspoon ground black pepper Instructions: Peel the shrimp and set aside, reserving the shrimp shells. In a large saucepan, bring the water to a boil over medium heat. Add the shrimp shells and reduce the heat to medium-low. Cook for 15 to 20 minutes, stirring occasionally. Cool the shrimp stock, and strain. Discard the shells. In a large saucepan, bring 3 1/2 cups shrimp stock and 1/2 teaspoon salt to boil over medium heat. Add the grits, stirring well. Add the butter and stir until melted. Cover, and reduce the heat to low. Cook until thickened, stirring occasionally, about 15 to 20 minutes. Add the Velveeta, and stir until melted. Set aside and keep warm. In a large skillet over medium heat, add the chorizo and cook until browned and crumbly, about 5 minutes. Remove the chorizo, to a plate or bowl, leaving the drippings in the skillet. Add up to 3 tablespoons olive oil, if necessary. Put the skillet over medium heat, and add the onion. Cook for 4 minutes, then add the red pepper and jalapeno, and cook, stirring frequently, for 3 minutes. Sprinkle with the flour, stirring constantly for 3 minutes. Gradually add 2 cups of shrimp stock, stirring to scrape the bottom of the skillet and to prevent lumps. Stir in the cooked chorizo, and increase the heat to medium-high. Bring the mixture to a boil, and cook until slightly thickened. Add the shrimp, and cook until they turn pink, about 2 to 3 minutes. Remove the skillet from the heat, then add the cream and lime juice. Stir in the green onion, cilantro and remaining 1/2 teaspoon salt, and pepper. Transfer the grits to a serving platter and spoon the shrimp mixture over the top. Garnish with green onion and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 24577,"Frozen Lime Mousse 6 egg yolks 1 1/4 cups sugar 1/3 cup lime juice 2 ounces Tequila 1 1/2 cups heavy cream 1 tablespoon lime zes Instructions: In a nonreactive metal bowl combine yolks, sugar and lime juice. Place bowl over a pan of simmering water and begin to whisk. Be sure bowl is not touching water. Continue to whisk until the mixture reaches a temperature of 166 degrees (on a candy thermometer). Place bowl on standup mixer, or use hand held beaters, and beat until mixture is cool and thick, about 5 minutes. Add Tequila and beat until combined. In a separate bowl beat cream and zest until they form stiff peaks. Fold cream into yolk mixture. Pour mixture into freezable container. Cover, place in freezer and allow to freeze overnight. Scoop frozen mousse into decorative dishes and garnish with fresh raspberries. ","[Riesling, Sauvignon Blanc, Moscato, Prosecco]" 24578,"Oyster Shots 6 vodka glasses, chilled 6 raw oysters, bluepoints, shucked Sriacha sauce, to taste 1 tablespoon minced shallots 1 tablespoon finely minced lemon grass white part only 6 ounces Absolut Citron Vodka Instructions: In each of the vodka glasses add an oyster, sriacha sauce, some shallots and lemon grass. Top off with vodka. ",[Absolut Citron Vodka] 24579,"Steak au Poivre 1 teaspoon salt 4 teaspoons fresh coarsely ground black pepper 4 (6-ounce, 3/4-inch thick) tenderloin steaks 1 tablespoon butter 5 tablespoons Cognac 3 teaspoons Dijon mustard 2/3 cup half-and-half or light cream 3 tablespoons brined green peppercorns (drained) Instructions: Rub salt and ground black pepper over both sides of the steak. Heat a dry saute pan over high heat. When pan becomes very hot add butter, let melt, then add steaks. Turn steaks only once, and cook to desired degree of doneness (approximately 3 minutes per side for medium-rare, depending on exact thickness.) Add the Cognac to the pan, let sit for 5 seconds, and then light a match to it. Flame should burn out after approximately 10 seconds. (If flame continues to burn, put it out by placing a lid on the pan). Remove steak from pan, leaving the drippings in the pan, and reserve on a warm plate and cover with aluminum foil. Reduce heat to low and slowly stir Dijon and half-and-half into the drippings. Add peppercorns. Stir and simmer for a couple of minutes until sauce becomes thick. Place steaks on warmed serving plates. Pour sauce over steak. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 24580,"Bass Rosace, Steamed in Lemon Grass, Served with Caviar and Lemon Sauce 1 7-pound striped sea bass fillet, bones removed, cut into long thin strips 3/4 pound unsalted butter (1/2 pound cubed), plus 1 tablespoon 3 tablespoons vermouth 1 pound lemongrass stalks 1 onion, roughly chopped 1 celery stalk, roughly chopped 1 carrot, roughly chopped 4 sprigs of thyme 1 bay leaf 1 bottle champagne Handful of peppercorns 8 shallots, thinly sliced 1 tablespoon olive oil 4 lemons, peels removed and cut in half, reserved 1 garlic clove 2 cups heavy cream 1 medium zucchini 1/4 cup chicken stock 1/2 red bell pepper, skin removed, julienned 1-ounce caviar, such as Sevruga or Beluga Chervil to garnish Salt and pepper to taste Instructions: To prepare the fish: Line a sheet tray with parchment paper and arrange the sliced bass in a single layer. In a small sauce pot, bring 1/4 pound unsalted butter and vermouth to a high simmer, melting butter. Remove from heat. When slightly cooled, brush both sides of fish with butter glaze. To form the rosace: Take one strip of bass and wrap tightly around your index finger. Remove your finger and tightly wrap another strip around centerpiece. Repeat procedure until you have formed a rose (approximately 7 strips per rose). When rose is shaped, fan out top of rose by bending top part of the fish backwards to give it a petal shape. To prepare steamer: Fill the bottom half of steamer with lemon grass, onion, celery, carrot, 2 sprigs of thyme, bay leaf, half of the peppercorns and half bottle of champagne To prepare the lemon sauce: In a medium rondeau, sweat shallots with olive oil over medium heat. When translucent, add lemon peels, juice of lemon, garlic, remaining thyme, and peppercorns. Deglaze with remaining champagne and reduce until dry. Add heavy cream and reduce. Remove from heat and whisk in cubed butter one at a time. Season with salt and pepper. Strain through a chinois or fine mesh cap. Reserve and keep warm. To prepare zucchini: Cut into 4 1/4-inch segments. Quarter each segment and `tournee into leaf shapes. Blanch into boiling salted water. Cook for 2 to 3 minutes, or until tender. Remove from heat and shock in ice bath for 1 to 2 minutes. Reserve. To plate: Bring liquid in steamer unit to boil. Arrange rosace in the top part of the steamer unit and cover. Steam for 7 to 9 minutes until fish is cooked and moist. In a small saute pan, melt 1 tablespoon butter with chicken stock to form a glaze. Add zucchini and warm through. When bass is cooked, remove from steamer and dry the base of the rose. Place on the left side of the plate. To the right, arrange the zucchini petals into a leaf shape. Place 2 to 3 pepper strips at the base of the zucchini petals to form the stem. In a small bowl, combine caviar with a small amount of lemon sauce. Spoon sauce around the base of the rose. Top off with lemon segments and chervil. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24581,"Bake and Slice Thumbprint Cookies 2 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 sticks unsalted butter (12 tablespoons), at room temperature
2/3 cup sugar
1 large egg, at room temperature
1 teaspoon vanilla bean paste
1/4 cup raspberry jam
1/4 cup apricot jam
Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Whisk together the flour, baking powder and salt in a medium bowl.
Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium-high speed until fluffy, about 5 minutes. Add the egg and vanilla and beat until combined. With the mixer on low speed, gradually add the dry ingredients and beat until just combined.
Turn out the dough onto a floured surface and flatten into a disk. Divide into 4 equal portions. Roll each portion into a cylinder about 10 inches long and 1-inch wide. Transfer the cylinders to the prepared baking sheets. Lightly press the tops of the cylinders with your fingers to flatten.
Press the handle of wooden spoon with a 1/2-inch thick handle into the center of each cylinder to create a long trough about 1/2-inch deep, leaving a small border all around. (The cylinders will spread to about 1 1/2 inches wide.) (See Cook\u2019s Note.)
Put the raspberry jam in a small piping bag and pipe it into the indentations of 2 of the cylinders. Repeat with the apricot jam and the remaining 2 cylinders.
Bake until the edges of the cylinders are golden, 22 to 25 minutes, rotating the pans from top to bottom halfway through. Transfer the baking sheets to wire racks to cool, about 10 minutes.
Carefully transfer each cylinder to a cutting board and cut them on the diagonal into 1-inch pieces. Transfer the cookies to the wire rack and cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 24582,"Pasta with Meat Sauce 2 tablespoons oil (I'm using olive oil) 2 pounds ground meat of your choice, such as beef, pork, turkey, chicken, lamb (I'm using beef) 1 onion, diced (I'm using yellow onion) 2 cloves garlic, minced 1/4 cup tomato paste 3/4 cup liquid of your choice, such as beef stock, chicken stock, water or wine (I'm using red wine) One 28-ounce can tomato product (I'm using crushed tomatoes) 2 tablespoons oregano (if you have it) Salt and pepper 1 pound dry pasta (I'm using rigatoni) 3 tablespoons grated hard cheese (I'm using Parmesan) Instructions: Heat a large saucepan over medium heat and add the oil. When hot, add the meat and cook, without stirring, until browned, 3 to 5 minutes. Break it up with a wooden spoon, then add the onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add the tomato paste and cook for 2 to 3 minutes. Add the wine and bring to a simmer. Add the crushed tomatoes and oregano and season with salt and pepper. Simmer until thickened and the flavors come together, about 1 hour. About 20 minutes before the sauce is done, bring a large pot of water to a boil and salt liberally. Drop in the pasta, give it a stir and cook until al dente according to the package instructions. Drain the pasta and add it to the sauce. Remove from the heat, toss in the cheese and serve. ","[Cabernet Sauvignon, Merlot, Syrah, Barolo]" 24583,"Scallops with Bacon 1 package bamboo skewers 1 pound fresh scallops 1/4 pound bacon 2 tablespoons honey 1 tablesoon vinegar 2 tablespoons mustard 2 tablespoons olive oil Instructions: Soak skewers in bowl of water. Drain. Wrap 1/2 slice bacon around scallop and place on skewer. In small bowl combine honey, vinegar, mustard and olive oil. Brush onto scallops and bacon. Place on baking pan and broil for 3-4 minutes per side or until crispy. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 24584,"Potato Leek Soup (Vichyssoise) 3 tablespoons butter 3 cups leeks, sliced and washed 4 cups potatoes, peeled and diced Salt and pepper 8 cups water 2 cup heavy cream Instructions: In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and stir in cream. Serve hot or cold. ","[Chardonnay, Sauvignon Blanc, Riesling]" 24585,"Hot Chocolate 1 vanilla bean 2 cups milk 1 cup grated Valrhona bittersweet chocolate 1-ounce vanilla syrup Instructions: Split and scrape out the insides of vanilla bean, place into milk and steam until frothy. Set aside and let infuse for 10 minutes. While the milk is still warm, add to a blender with the chocolate and vanilla syrup. Blend until chocolate is melted and the mixture is well combined. Serve immediately. ","[Chardonnay, Pinotage, Tempranillo]" 24586,"Chicken and Apple Sausage 1 cup apple cider 3 1/2 pounds boned chicken thighs with skin (about 4 1/2 pounds with bones) or 3 1/2 pounds ground chicken 3 ounces dried apples 4 teaspoons kosher salt 2 teaspoons freshly ground black pepper 2 teaspoons dried sage 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1 chicken bouillon cube dissolved in 2 tablespoons boiling water 8 to 10 feet medium sausage casings (optional) Instructions: In a small nonreactive saucepan, boil down the cider almost to a syrup, about 2 to 3 tablespoons. Cool and reserve. If using chicken thighs, coarsely grind the boned chicken and skin or chop coarsely in batches in a food processor. Add the apple cider and the remaining ingredients to the ground chicken in a large bowl or plastic tub and blend thoroughly with your hands. Fry a small patty until done and taste for salt, pepper, and other seasonings. Divide sausage into 7 or 8 portions (each about 1/2 pound), wrap tightly in plastic wrap or aluminum foil, and refrigerate or freeze for later use. Or, if desired, stuff the sausage into casings. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 24587,"Plum Jam 3 pounds firm plums, cut into eighths and seeds discarded 1/2 cup water 1 tablespoon lemon juice 7 1/2 cups sugar 1 (3-ounce) package commercial pectin Instructions: In large non-aluminum kettle, combine plums, water, and lemon juice. Bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, covered, 10 minutes or until soft, stirring occasionally. Mixture should have reduced to about 4 1/2 cups. Add sugar and heat mixture to full, rapid boiling over high heat, stirring constantly. Stir in pectin; return to full, rapid boiling and boil exactly 1 minute, stirring constantly. Remove from heat. Set aside 1 minute and skim off any foam that has formed. Meanwhile, sterilize 8 half-pint jars or jelly glasses and the necessary lids, and bands, according to manufacturer's directions. Divide jam among sterilized jars, leaving 1/8-inch space at top of jar. Wipe rims of jars to remove any jam and seal with lids and bands. Process jars in boiling water for 5 minutes. Remove jars, label, and store in cool, dry place ","[Zinfandel, Merlot, Cabernet Sauvignon, Malbec]" 24588,"Chopped Fresh Salmon on a Bun 1 pound fresh salmon, picked over for bones (very cold) 1/4 cup seeded and minced red bell pepper 1/4 minced green onion 2 tablespoons minced fresh mint 1/4 cup mayonnaise (low fat is acceptable) 1 large egg, lightly beaten 1/4 or more cup soft fresh white breadcrumbs Flour for dredging 2 tablespoons vegetable oil Salt and pepper Egg rolls, cut in half toasted and lightly buttered Sliced tomatoes, arugula Mayonnaise (optional) Instructions: Cut the salmon into cubes and chop, but not too finely. In a glass bowl combine the salmon, red pepper, green onion, mint and mayonnaise. Bind the mixture with the egg and breadcrumbs then season with salt and pepper. Refrigerate the mixture so it is easier to shape into cakes. When you are ready to eat, season the flour mixture with salt and pepper. Shape the salmon mixture into four cakes. Heat 2 tablespoons of vegetable oil in a large nonstick 12 inchskillet. Lightly dredge each salmon cake in flour and cook, adjusting heat as necessary and turning once, anywhere from 5 to 10 minutes, depending upon how well cooked you like your fish to be. The less time they cook, the moister they will be. Set each salmon cake on a warm bun garnished with the mayonnaise, arugula and tomatoes. Eat as open an faced sandwich with a knife and fork Serve with steamed zucchini or yellow squash salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24589,"Cranberry Pecan Baked Brie 1 medium Brie cheese round (5 to 6 inches) 1/2 cup cranberry juice
1 tablespoon brown sugar
1/2 cup whole dried cranberries
1/2 cup toasted pecans, chopped
2 tablespoons honey
1/4 teaspoon ground cinnamon
One 17-ounce box frozen puff pastry (2 sheets), thawed
1 large egg, lightly beaten
Crackers, for serving
Instructions: Put the cheese in the freezer for 10 to 15 minutes to chill. Bring the cranberry juice and brown sugar to a boil in a small saucepan and add the cranberries. Turn off the heat and let the cranberries plump for about 10 minutes. Transfer them with a slotted spoon to a bowl, add the pecans, honey and cinnamon and mix together. Preheat the oven to 350 degrees F. Roll one of the sheets of puff pastry thinner with a rolling pin. Place the cheese on the center of the pastry. Top the cheese with the cranberry-nut mixture. Bring the edges of the pastry to the center and press together; brush the edges with the egg wash so they adhere. Cut three 1-inch-thick strips from the remaining puff pastry sheet. Cross the first 2 strips on top on the cheese so they intersect in the center like a ribbon wrapping a present. Seal the edges with egg wash. Bring the ends of the third strip of puff pastry up and over to create a bow shape, with the ends hanging down. Place in the center of the cheese and secure with egg wash. Brush the remaining pastry with egg wash. Bake until the pastry is light golden brown, tenting it if it begins to brown too much, about 40 minutes. Let rest briefly. Serve with crackers. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 24590,"Scallion and Dill Cream Cheese 16 ounces cream cheese, at room temperature 1/2 cup chopped scallions, white and green parts
1/2 cup chopped fresh dill, plus extra for garnish
2 tablespoons whole milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions: Place the cream cheese, scallions, dill, milk, salt and pepper in the bowl of a food processor fitted with the steel blade and pulse until smooth. Place in a serving dish and garnish with extra fresh dill. ","[Chardonnay, Sauvignon Blanc, Riesling]" 24591,"Zoodle Panzanella 2 ciabatta sandwich rolls, cut into 1-inch cubes (6 to 8 cups) 1 1/2 pounds very ripe tomatoes (about 6 medium tomatoes), cut into 1-inch pieces
Kosher salt
1/2 cup olive oil
2 cloves garlic, minced
2 pinches crushed red pepper flakes
2 large zucchinis, spiralized into zoodles (about 6 cups)
2 tablespoons balsamic vinegar
1 large shallot, thinly sliced
1/2 cup torn fresh basil leaves
Instructions: Preheat the oven to 300 degrees F. Spread the ciabatta on a baking pan in a single layer. Bake until dried out, about 15 minutes. Meanwhile, toss the tomatoes with 1/2 teaspoon salt in a colander set over a bowl and let stand 15 minutes to drain slightly. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add the zoodles and a large pinch of salt and cook, tossing gently with tongs, until just barely crisp tender, about 1 minute. Transfer the zoodles to a large bowl, leaving the garlic oil in the pan. Add the balsamic vinegar and 1/2 teaspoon salt to the skillet with the oil and stir to mix. Add the bread, tomatoes, shallot and basil to the bowl with the zoodles. Add the vinaigrette from the skillet and toss to combine. Transfer to a serving bowl and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 24592,"Chimney Tuna Loin 1/2 cup dark soy sauce 1/2 cup honey 1/4 cup dry wasabi powder 2 pounds tuna loin, cut into 2 pieces 1/2 cup sesame seeds 2 tablespoons peanut oil Instructions: In a non-reactive bowl combine soy, honey, and wasabi powder. Reserve 1/4 cup for dipping sauce. Roll each piece of tuna in this mixture to coat evenly. Marinate from 1 hour to overnight. Remove the tuna from the marinade and discard the marinade. On a plate, lay the sesame seeds. Roll the tuna in the seeds to evenly coat. Fire up the chimney and top with a well-oiled grate. Sear for 15 to 30 seconds per side or to desired temperature. Remove to rack and rest for 3 minutes. Cover with foil or plastic wrap to achieve carry over cooking. Slice thinly and serve with the dipping sauce. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 24593,"Pork Spare Ribs Slow Braised In Medicinal Broth: Suong Non Tiem Thuoc Bac 11 ounces short spare ribs, chopped into bite-size pieces 1/2 teaspoon salt 1 teaspoon dried ginseng* 1 teaspoon dried lotus seeds* 1 teaspoon dried goji berries* 1 teaspoon dried black prune* 1 teaspoon dried lilly petals* 1 teaspoon dried longon* 1 teaspoon dried white vegetable root* 1 teaspoon pearl barley 1 teaspoon dried raisins Steamed jasmine rice, for serving Instructions: In a mixing bowl, rub the pork ribs with salt.
In a large pot, bring 2 quarts of water to the boil.
In a medium-size clay pot, add the ginseng, lotus seeds, goji berries, black prune, lilly petals, longon, white vegetable root, pearl barley, and raisins, followed by the pork ribs.
Pour water in the clay pot until it reaches 2-inches above the level of the pork, about 1 1/2 to 2 cups water.
With the lid on, carefully place the enclosed clay pot into the simmering water making sure the hot water is level with the top of the clay pot. Put the lid on and simmer for 3 hours.
Carefully remove the clay pot from the simmering water and serve with steamed jasmine rice. ","[Shiraz, Cabernet Sauvignon, Malbec, Tempranillo]" 24594,"Butter Bean Salad 2 cans butter beans, rinsed and drained, 15 ounces each 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1/2 red onion, chopped 2 cloves garlic, peeled and minced 1 teaspoon ground cumin, 1/3 palm full 2 tablespoons extra virgin olive oil 1 large lemon, juiced Coarse salt and freshly ground black pepper Instructions: Combine all ingredients in a medium bowl. Toss to coat beans and vegetables evenly in dressing.
","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 24595,"Ginger Pumpkin Tart 2 1/2 cups crushed thin Swedish ginger cookies, (about 55 to 60 cookies) 6 tablespoons butter, melted 1 (15-ounce) can pumpkin puree, organic if possible 3/4 cup sweetened condensed milk 2 large egg yolks Pinch salt Instructions: Preheat oven to 350 degrees F. Put a 9-inch removable-bottom fluted tart pan on a baking sheet. Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool. In a bowl, whisk together the pumpkin, condensed milk, egg yolks and salt until well blended. Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 30 minutes. Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve. To serve, carefully remove outer tart shell ring and slice. Eat and enjoy! NOTE: Any crushed gingersnap cookie will do; just be sure to use 2 1/2 cups crumbs for the crust. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 24596,"Roasted Corn off the Cob, Cranberries, and Candied Spanish Peanut Relish 8 large ears corn, husked Olive oil Salt 1 cup sugar 1 stick unsalted butter 1/4 cup water 2 cups Spanish peanuts 2 cups dried cranberries 1 fist full cilantro leaves, coarsely chopped (washed before chopping) Instructions: Preheat the oven to 450 degrees F.
Coat each ear of corn in olive oil and sprinkle with salt, to taste. Put the ears of corn on a sheet pan and roast for 30 minutes.
In a saute pan, heat the sugar until it starts to melt. Add 1 stick of butter and let that melt as well. Once the butter and sugar melt together, add 1/4 cup of water. When the color of the mixture begins to turn amber, add the peanuts and cook until the peanuts are completely coated with the syrup mixture and candied (they will have a bronzed color).
Remove the corn from the oven and let cool. Cut the kernels off the cob as close to the cob as possible.
Add the cranberries, candied Spanish peanuts, corn, and cilantro to a serving bowl. Toss and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 24597,"Mom's Dressing Oil, for sauteing 2 onions, chopped 2 ribs celery, chopped 1 apple, chopped 2/3 loaf white bread, toasted and broken into pieces 2 eggs 1 1/2 cups milk 1 teaspoon dried sage 1 teaspoon salt 1 teaspoon pepper Instructions: Preheat oven to 350 degrees F. In a medium-sized saute pan, heat the oil over medium heat. Add the onion, celery, and apple and saute until just tender. Remove from the heat and add the onion mixture to the bread in a large mixing bowl. In a medium mixing bowl, beat the eggs with the milk, sage, salt, and pepper. Pour over the bread mixture and stir to combine and moisten the bread. Transfer to a casserole dish and bake for about 1 hour or until browned on top. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 24598,"Mother's Ruin 1 ounce passion fruit puree 1/2 ounce dark rum
1/2 ounce Simple Syrup, recipe follows 4 ounces champagne
Rose petal, for garnish
1 cup sugar Instructions: Put the passion fruit puree, rum and Simple Syrup in a cocktail shaker, add large ice cubes, shake vigorously, double-strain into a champagne flute and top with the champagne. Use a bar spoon to slowly pull from the bottom to mix throughout. Garnish with a rose petal. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
","[Champagne, Cava, Prosecco]" 24599,"Mango and Baby Tomato Salad 1/4 cup mango juice 3 tablespoons flaxseed oil or extra-virgin olive oil 1 tablespoon lemon juice Pinch coriander powder Pinch clove powder Pinch salt and freshly ground black pepper 2 tablespoons minced fresh mint 1/4 cup minced red onion 1 cup baby tomatoes (cherry or grape), cut in half 1 cup ripe mango chunks 1 tablespoon chopped fresh cilantro Pinch salt and freshly ground black pepper Instructions: Whisk the mango juice, oil, lemon juice, coriander, clove powder, salt, and pepper together in the bottom of a salad bowl. Add the mint, onion, tomatoes, mango, and cilantro and toss well. Taste the dressing and season again with salt, and pepper, if necessary. Let the dressing sit for 5 minutes before serving. Per Serving: Calories 140; Total Fat 10.5 grams; Saturated Fat 1 gram; Protein 1 gram; Total Carbohydrate 12 grams; Sugar: 9 grams; Fiber 2 grams; Cholesterol 0 milligrams; Sodium 150 milligrams ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 24600,"Baked Salmon with Honey Mustard Sauce Four 6- to 7-ounce salmon fillets, skin-on 1/2 cup low-fat mayonnaise
1/4 cup Dijon mustard
1/4 cup honey
2 tablespoons finely chopped chives, plus additional for garnish
Kosher salt and freshly ground white pepper
Kosher salt and freshly ground white pepper Instructions: Preheat the oven to 375 degrees F. Line a large baking sheet with a nonstick silicone liner, and lay the salmon, skin side down, on top. Set aside. Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir to thoroughly combine. Reserve half of the sauce. Spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet. Sprinkle with salt and pepper. Roast just until the fish is opaque in the center, 7 minutes. Increase the oven to broil. Broil the fish for 6 to 7 minutes, but keep your eye on it to avoid overcooking. Garnish with chives and serve with the reserved sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24601,"Andersonville Coffeecake 12 tablespoons butter 2 cups milk 1 (2-ounce) yeast cake 3/4 cup sugar 1 teaspoon ground cardamom 6 cups flour 6 tablespoons butter or margarine, softened 1/2 cup sugar 1/2 tablespoon cinnamon 1/2 cup chopped or ground almonds 1 egg, beaten 1/2 cup pearl sugar 1/2 cup chopped almonds Instructions: Melt butter in saucepan. Add milk and remove from heat. Crumble yeast into a large mixing bowl. In a small bowl, mix together sugar and cardamom. Add sugar cardamom mixture to the yeast and add milk mixture. Stir in the flour a little at a time and work dough until smooth and shiny. Cover and let rise for 10 minutes. To make the filling, combine butter, sugar, cinnamon and nuts. Preheat the oven to 400 degrees F. Turn dough out onto a board and knead well. Divide into 4 parts. Roll each piece into a 14 by 8-inch rectangle. Spread with filling. Roll up from the long side and place on a baking sheet. Clip each at 1-inch intervals with a scissors held perpendicular to the top. Pull each cut out to the sides, alternately, to make a pattern exposing the filling. Brush with beaten egg and sprinkle with pearl sugar and chopped almonds. Bake for 15 to 20 minutes. Do not overbrown ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 24602,"Slow Cooker Bolognese Sauce 2 tablespoons olive oil 4 cloves garlic, minced 1 large carrot, finely chopped 1 celery stalk, finely chopped 1 yellow onion, finely chopped Kosher salt and cracked black pepper 3 tablespoons tomato paste 1/2 teaspoon dried thyme 1/8 teaspoon ground nutmeg 1/2 cup dry red wine 2/3 cup heavy cream Two 28-ounce cans crushed tomatoes 1 pound ground pork 1 pound ground sirloin Pasta, for serving Instructions: Heat the oil in a large saute pan over medium-high heat. Add the garlic, carrots, celery and onions. Sprinkle with salt and pepper and cook about 3 minutes. Add the tomato paste, thyme and nutmeg, and continue cooking until the vegetables have softened and started to brown, about 2 minutes. Deglaze with the wine, pulling up any bits from the bottom of the pan. Season with salt and pepper.
Carefully transfer to the slow cooker. Stir in the cream and tomatoes. Mix the pork and sirloin together in a separate bowl, using your hands, until combined. Stir the meat into the slow cooker, spreading out evenly and avoiding any large clumps. Cover and cook on high for 4 to 6 hours or on low 8 to 10 hours. Skim the accumulated grease from the surface before serving. Serve over pasta with crusty bread for soaking up the sauce. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 24603,"Black Squid Ink Risotto with Grilled Prawns, Lobster and Green Onion Vinaigrette 3 tablespoons olive oil 1 large onion, finely chopped 3 cloves garlic, finely chopped 2 cups arborio rice 1 cup dry white wine 6 cups shrimp stock, clam stock or vegetable stock 2 tablespoons squid ink 1/2 pound squid, cut into 1/4-inch rings 1/4 cup finely chopped flat leaf parsley Salt and freshly ground pepper 8 prawns, shelled, deveined, head on Olive oil Salt and pepper 8 scallions 1/2 large white onion, cut into chunks 3 garlic cloves 1/3 cup rice wine vinegar 1 cup pure olive oil 1 teaspoon honey Salt and freshly ground pepper 1 pound lobster, steamed, meat removed and coarsely chopped Instructions: Heat olive oil in medium saucepan over medium-high heat. Add onions and garlic and saute until soft. Add the rice and mix to coat with the oil and cook for 2 minutes. Raise the heat to high, add the wine and cook until all the liquid has evaporated. Place the stock and the squid ink in a large saucepan over high heat and stir to combine. Begin adding the hot squid stock 1 1/2 cups at a time and cook until the liquid is absorbed. Continue until the stock is gone and the rice is al dente. Add the squid and cook for 2 to 3 minutes. Stir in the parsley and season with salt and pepper to taste. Preheat grill or grill pan. Toss prawns in olive oil and season with salt and pepper. Grill for 2 to 3 minutes on each side until just cooked through. Blanch the scallions for 30 seconds in a large pot of boiling salted water over high heat. Drain and shock in cold water. Combine the scallions, onion, garlic, and vinegar in a blender and process until pureed. With the motor running, slowly add the oil until emulsified. Add the honey, season to taste with salt and pepper and pour into a squeeze bottle. Assemble: Spoon the risotto into 4 bowls. Top each bowl with 2 prawns and drizzle with the green onion vinaigrette and some of the chopped lobster. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 24604,"Pasta Pound Cake Nonstick cooking spray, for the pan Kosher salt and freshly ground black pepper
1 pound spaghetti
6 large eggs, beaten
1 cup grated Parmesan
1/2 cup grated Pecorino-Romano
4 tablespoons unsalted butter 1/4 cup all-purpose flour
2 cups whole milk, plus additional as needed
8 ounces shredded extra-sharp Cheddar
1 cup finely grated Parmesan plus 2 tablespoons coarsely shredded Parmesan
Kosher salt
Chopped fresh basil, for serving
Instructions: For the cake: Preheat the oven to 425 degrees F. Generously spray the inside of a 12-cup bundt pan with nonstick cooking spray. Bring a pot of heavily salted water to a boil. Add the spaghetti and cook until not quite al dente according to the package instructions.
Meanwhile, combine the eggs with the Parmesan and Pecorino in a large bowl. Whisk in 1 teaspoon salt and 1 tablespoon pepper.
Drain the pasta and discard the cooking liquid. Pour the pasta into the egg mixture and toss thoroughly to combine. Once the pasta is evenly coated, pour it into the prepared bundt pan. Gently press the pasta into an even layer.
Bake until the pasta cake is firm and some strands of pasta have turned golden brown, about 20 minutes. Let cool in the pan for 10 minutes, then invert the cake onto a large serving platter.
For the toppings: Melt the butter in a large saucepan over medium heat. Whisk in the flour until a smooth paste forms. Cook the roux, stirring frequently, until it begins to smell like toasted nuts, 1 to 2 minutes. Pour in the milk, continuously whisking. Reduce the heat and simmer until a thick sauce forms, about 3 minutes. Whisk in the Cheddar and grated Parmesan and stir until melted, loosening with 1 to 2 tablespoons of milk if needed. Sprinkle with salt to taste. Allow to cool slightly before topping the cake.
Decorate the cake with the cheese sauce. Allow the cheese \icing\ to drip down the sides of the cake slightly. Top with the Parmesan shreds and basil to resemble sprinkles. Slice the cake into wedges and serve warm, with extra sauce on the side if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 24605,"Cheesy Guava Empanadas Nonstick cooking spray, for the baking sheets One 14-ounce package frozen white empanada wrappers (10 wrappers), partially thawed (see Cook's Note) 5 ounces cream cheese, at room temperature 10 ounces guava paste 1 1/4 cups grated queso duro or other salty, savory cheese such as sharp Cheddar, Gouda or Gruyere (about 5 ounces; see Cook's Note) 1 large egg Instructions: Preheat the oven to 375 degrees F. Spray 2 baking sheets with nonstick cooking spray. Put 3 or 4 of the empanada wrappers on a flat work surface. Spoon 2 teaspoons of cream cheese on the bottom half of each, then spread to create a half-moon shape, leaving a 1/2-inch gap between the cream cheese and the edge. Divide the guava paste into 1-ounce sections; depending on how the paste is packaged, you can either cut it into planks or scoop out about 3 teaspoons per empanada (using 3 teaspoons rather than 1 tablespoon will make the empanadas easier to seal). Finally, top each empanada with about 2 tablespoons of grated cheese. Make an egg wash by whisking the egg in a small bowl with a splash of water. Brush the outer edge of each wrapper with the egg wash, then seal by folding each wrapper in half and pressing the edges together with your fingers. Arrange the empanadas on the prepared baking sheets, then crimp the edges of each with a fork, pushing down enough to seal but not enough to go through the dough. Assemble, seal and crimp the remaining empanadas. Brush the top side of each empanada with the egg wash, then bake until the outsides are dark golden brown and feel crispy to the touch, 20 to 25 minutes. Let cool for at least 5 minutes, then serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 24606,"Cinnamon Pita Toasts 2 pocket pita rounds 1/2 cup sugar 2 tablespoons cinnamon Instructions: Cut pita rounds into 6 triangles. Split triangles in half. Brush the rough side of triangles with olive oil. Combine sugar and cinnamon. Sprinkle 1/2 tablespoon cinnamon sugar on each triangle. Place on baking sheet. Bake for 5 to 7 minutes in a 350 degree oven until crisp. ","[Chardonnay, Moscato, Riesling]" 24607,"How to Make Homemade Pumpkin Roll | Pumpkin Roll Two 3-ounce packages cream cheese, room temperature 1 stick butter (1/2 cup), room temperature 1/2 teaspoon vanilla extract 3 large eggs 1 cup granulated sugar 2/3 cup canned pumpkin 1 teaspoon lemon juice 3/4 cup all-purpose flour 1 teaspoon ground ginger 1/2 teaspoon salt 1 teaspoon baking powder 2 teaspoons ground cinnamon 1 cup pecans, finely chopped 1 cup confectioners' sugar, plus more for sprinkling Instructions: Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan.
With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon.
Add the sifted ingredients to the egg mixture and blend until fully combined. Spread the batter in the jellyroll pan. Sprinkle the dough with the chopped pecans. Bake until a cake tester inserted in the center comes out clean, 14 minutes. Let the cake cool in the pan for 5 minutes.
Invert the cake onto a wire rack. Sprinkle some of the confectioner' sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes.
With an electric mixer, combine the confectioners' sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you're ready to slice and serve. Dust with confectioners' sugar just before serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 24608,"Pasta al Pesce (Seafood Pasta) Salt 8 ounces linguine or fettuccine 3 to 4 tablespoons extra-virgin olive oil 3 small cloves garlic, minced
3 tablespoons tomato puree, such as Pomi 5 sea scallops 5 medium shrimp 1/4 cup clam juice
1/4 cup white wine
6 sun-dried tomatoes, cut into 1/8-inch julienne matchsticks 1 sprig fresh thyme
1 tablespoon unsalted butter
A pinch of chopped fresh Italian parsley Instructions: Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Meanwhile, heat the oil in a large saute pan over medium heat. Add the garlic and saute until golden, taking care not to burn it. Add the tomato puree and bring to a simmer. Add the scallops and shrimp and cook until the scallops are tender and the shrimp are pink, 2 about minutes. Add the clam juice, wine, sun-dried tomatoes and thyme and sautee until the sauce begins to thicken, 4 to 5 minutes. Add the pasta to the pan and turn the heat to low; toss until the pasta is coated with the sauce. Add the butter and parsley and toss until the butter is melted. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 24609,"Sweet Mango Chutney 2 tablespoons Ghee, recipe follows 1 medium onion, chopped 1-inch piece fresh ginger, peeled and chopped 2 mangoes, peeled and chopped 1/2 cup golden raisins 1 tablespoon light brown sugar 1 tablespoon tamarind paste or rice wine vinegar 1 teaspoon Curry Powder, recipe follows Kosher salt and freshly ground black pepper 1 pound unsalted butter 2 tablespoons coriander seeds 1 tablespoon cumin seeds 1 tablespoon cardamom seeds 1 tablespoon whole black peppercorns 1 teaspoon fennel seeds 1 teaspoon mustard seeds 1/2 teaspoon whole cloves 2 dried red chiles, broken in pieces, seeds discarded 2 tablespoons turmeric Instructions: Heat the ghee in a skillet over medium heat. Add the onion and ginger and cook for 1 minute. Add the mango, raisins, sugar, tamarind paste, and curry powder. Season with salt and pepper, reduce the heat to low, and cook until everything is soft and the flavors have blended, about 30 minutes. Put the chutney into a bowl and allow it to cool before serving. Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly. Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 24610,"Eggnog Ice Pops: Coquito 1 (13.5-ounce) can coconut milk 1 (12-ounce) can evaporated milk 3/4 cup sweetened condensed milk 1/8 teaspoon salt 1 large pasteurized egg yolk (see Note) 1/8 teaspoon ground cinnamon 1/2 teaspoon pure vanilla extract 1/3 cup light rum Instructions: Place all of the ingredients in a blender jar and blend to combine. Pour into a ice pop mold and insert wooden sticks. Freeze until set, at least 4 hours or overnight. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 24611,"Chocolate Martini Mocktail 1 cup cold milk 1/4 cup best quality chocolate syrup, plus more for dipping rims 1 tablespoon corn syrup Crushed ice, as needed 2 martini glasses Chocolate sprinkles Instructions: Combine the milk, 1/4 cup chocolate syrup, corn syrup, and crushed ice in a blender and blend until smooth. Pour some of the chocolate syrup onto a small plate and some of the chocolate sprinkles onto another small plate. Dip the rim of each glass in the chocolate syrup and then dip the rim in the chocolate sprinkles. Fill each glass to the top with the chocolate milk mixture. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 24612,"Make Your Own Tacos Bar 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 1/3 pounds ground turkey breast, the average weight of 1 package 1 small onion, chopped 2 cloves garlic, chopped 2 chipotles in adobo sauce, chopped 1 cup tomato sauce 1 rounded tablespoons chili powder, a rounded palmful Salt 1/2 cup water 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 1/3 pounds ground pork 1/2 red bell pepper, chopped 1/2 yellow bell pepper, chopped 1 small green bell pepper, chopped 1 tablespoon ground cumin, a palmful several drops cayenne pepper sauce, to taste 1/2 teaspoon allspice Salt and freshly ground black pepper 1/2 cup water 1 1/2 cups shredded cheddar or smoked cheddar, about 1/2 pound 1 1/2 cups shredded Monterey Pepper Jack cheese, about 1/2 pound Shredded Romaine lettuce, 2 hearts 6 scallions, chopped Diced red plum tomatoes Taco sauce, any brand Yellow Pico de Gallo, recipe follows 10 super size taco shells, warmed to package directions 3 yellow vine ripe tomatoes, seeded and diced 2 small jalapeno peppers, seeded and chopped 1 small white onion, chopped 3 tablespoons chopped fresh cilantro leaves Coarse salt Instructions: Chipotle Turkey Taco Filling:In a small skillet preheated over medium high heat, add oil and turkey breast meat. Brown meat 2 or 3 minutes, then add onions and garlic. Cook onions and meat together for another 3 to 5 minutes. Stir in chipotles, chili powder and tomato sauce. Season your filling with salt to your taste. Stir 1/2 cup water into your filling. Reduce heat to medium low and simmer until ready to serve. Pork and Bell Pepper Filling:Heat a small to medium skillet over medium high heat. Add oil and pork to hot pan. Break up pork as it browns, 2 to 3 minutes. Add peppers to the pork and season mixture with cumin, cayenne sauce, allspice, salt and pepper. Reduce heat to moderate and cook filling 5 minutes longer. Add 1/2 cup water to the pork. Reduce heat to low to keep filling warm. Combine all Pico de Gallo ingredients in a small bowl and serve. To assemble bar, arrange taco shells next to the stove top. Serve the fillings from the skillets they were cooked in. Place toppings in small dishes on opposite side of the stove top. Tex Mex Red Beans and Rice or store bought refried beans make a great side dish. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 24613,"Grilled Taters with Onion and Garlic 2 pounds red potatoes, cut into quarters 2 tablespoons olive oil
2 yellow onions, sliced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper Instructions: Prepare a grill for medium-high heat. In a large bowl, combine the potatoes, olive oil, onions and garlic. Season with salt and pepper. Cut six 12-inch square sheets of foil and place them on a baking sheet. Put one-sixth (about a cup) of the potato mixture in the center of each piece of foil. Fold the sides of the foil over the potatoes, covering them completely and sealing them into packets. Transfer to the grill and cook until tender, 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 24614,"Garlic Cheese Spread 20 ounces grated Pecorino Romano 2 cups mayonnaise 2 tablespoons chopped parsley 2 1/2 tablespoons minced garlic 2 1/2 tablespoons lemon juice Pinch cayenne pepper Dash hot red pepper sauce 3 long loaves Italian bread, split lengthwise Instructions: Mix all ingredients, except the bread, together in a large bowl. Spread on bread and toast. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 24615,"Peach Crumble 2 pounds firm, ripe peaches (6 to 8 peaches) 1/4 cup packed light brown sugar 2 tablespoons cornstarch 1 tablespoon fresh lemon juice Pinch kosher salt 1 cup all-purpose flour (see Cook's Note) 1/2 cup raw pecans, roughly chopped 1/4 cup packed light brown sugar 1/2 teaspoon ground ginger Pinch kosher salt 6 tablespoons unsalted butter, melted Vanilla ice cream, for serving Instructions: Preheat the oven to 375 degrees F. For the peach filling: Bring a large pot of water to a boil over high heat and fill a large bowl with lots of ice and cold water. Cut a small \u201cX\u201d into the base of each peach with a paring knife. Gently lower the peaches into the boiling water with a slotted spoon or tongs, then cook until the skin starts to peel away from the flesh, 30 to 60 seconds. Transfer immediately to the ice-water bath. Once cool enough to handle, peel the peaches and discard the skin. Remove the pit and cut flesh into 1/2-inch-thick wedges. Transfer to another large bowl, then toss in the brown sugar, cornstarch, lemon juice and salt. Transfer to a 2-quart oval baking dish (see Cook's Note).
For the crumble topping: Whisk the flour, pecans, brown sugar, ginger and salt together in a medium bowl. Add the butter, then stir until the flour mixture is completely moistened and forms lots of clumps.
Sprinkle the crumble evenly over the filling. Bake until the filling is bubbling at the edges and the topping is golden brown, about 40 minutes. Let sit 15 minutes before serving each portion with a scoop of vanilla ice cream.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 24616,"Grilled Yukon Gold Potato Salad with Rosemary 4 large Yukon gold potatoes, sliced 1/4-inch thick 5 tablespoons extra-virgin olive oil, divided 2 tablespoons grill seasoning blend, 2 palm full (recommended: Montreal Steak Seasoning by McCormick Grill Mates) 2 tablespoons rosemary leaves, 3 sprigs, stripped and chopped 2 navel oranges, peeled and chopped 1 small red onion, thinly sliced 4-5 cups arugula, chopped, 2 bunches 2 tablespoons red wine vinegar Instructions: Place potatoes in large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons grill seasoning and rosemary. Grill potatoes 4 to 5 minutes on each side.
While the potatoes are cooking, combine oranges and red onion and dress with red wine vinegar and some extra-virgin olive oil.
Remove the potatoes from the grill to the dressed oranges and onions, toss to coat. When you grill potatoes they will be slightly drier than when you use other methods of cooking. By adding the potatoes to the dressing while they are hot, they really will soak in the dressing.
When ready to serve, add the arugula to the potatoes and toss to distribute. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 24617,"Decorating with Fondant Fondant Tips Instructions: Tip: Rolled fondant is versatile. It can be tinted, flavored, modeled, formed, twisted, imprinted, and shaped into numerous of decorative pieces. Tip: Before applying fondant, a \sticky\ surface should be applied to the cake which will help the fondant adhere to it. Many spread a thin layer of buttercream before laying out the fondant. Tip: When using rolled fondant to make decorations from, roll it to 1/4-inch thick. Either place them flat on greased (use shortening) wax paper or over forms to dry for 24 to 36 hours. Use royal icing to adhere fondant pieces to a rolled fondant iced cake and for the fine decorating commonly used on wedding cakes. Tip: The cake to be covered with rolled fondant must be cooled completely, preferably 24 hours, covered. This will tighten the crumbs and make the cake more solid. Tip: How far ahead you cover your cake with fondant will depend on the type of cake, filling, icing, etc. you use. With a basic butter cake, the fondant covering should be done no more than 2 to 3 days in advance of decorating and serving. A cake only remains fresh that long anyway and because fondant is sugar based, it's also how long it can stand without breaking down from the moisture in the cake. If you're using a layer cake and/or perishable fillings or icings, then you need to do everything just a day or two before the event. Tip: Fondant dries quickly, so while working with it, always keep excess well-wrapped in plastic, as well as the parts on the cake you are not working on. Tip: Once wrapped, unrolled fondant keeps for 1 to 2 months at room temperature. Do not refrigerate or freeze. If it gets too hard, put it in the microwave for a few seconds to soften; it will be easier to knead. Tip: To smooth out the fondant once it is put on the cake, use cornstarch on your hands to smooth out the fondant. Tip: If tiny cracks appear in the surface of the fondant, knead it a little - the warmth from the kneading or pressure from the rolling pin will make it smooth and satiny. Do not use water to smooth out cracks - water dissolves fondant as it is mostly sugar. Instead, use a bit of shortening on your fingertips to repair small tears. Add a few drops of vodka, lemon extract or clear vanilla extract. Use a small clean paintbrush to mix the liquid with the dust. Proceed to paint and decorate. Tip: Cracking can also be caused if your fondant is rolled too thick. Fondant is heavy and if not rolled thin enough (1/4-inch thick is usually best) the excess can pull the fondant from the top of the cake causing it to crack. Tip: To cover a crack, try rubbing a little of the same Fondant over the crack in a circular motion, then using a smother or your hands to rub it in. Tip: If fondant pleats at the bottom, gently unpleat and smooth out with the palms of your hands. With the palms of your hands, rub slightly up on sides to form an even top edge. Tip: Try to work with fondant in a cool room and on a cool surface. A warm room may make the fondant too soft and difficult to work with. Luster Dust Tips Tip: Luster dust gives colors a high sheen metallic-like finish. It can be used either alone or mixed with similar colored matte dusts to create a lustrous sheen, without lightening the color. They can also be used on gum paste, royal icing or any frosting recipe that dries hard and is firm to the touch. It is non toxic. Tip: Luster dusts can be incorporated into buttercreams to add shimmer cake decorations. Tip: When using luster dust, use an airbrush, blush brush or a small artist paintbrush to apply. Tip: Because luster dust is not water soluble, never mix them together to make paint colors. Instead use white spirits like vodka, gin, clear vanilla extract or lemon extract - the dust will absorb into these liquids and result in a more intense color. They also dry faster. How To Use: Use a bowl, mix a small amount of the dusting powder with a clear spirit. Luster dust comes in small, 2-gram, tubs. Carefully open the cap and, without breathing, put about 1/4 teaspoon into a very small cup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24618,"No Pie Crust Spinach Pie 1 pound fresh spinach, rinsed, stemmed and chopped 1 cup dried bread crumbs 1 cup grated Parmesan 1/2 stick unsalted butter, softened 3 eggs 1 1/2 cups ricotta cheese 1/4 cup sour cream 1 tablespoon dried basil Fresh nutmeg Salt and pepper Instructions: Preheat oven to 350 degrees. Over medium high heat, place spinach in a large skillet and pour in 1/2 cup of water. Cover and steam until wilted. Drain spinach and reserve. In a medium bowl, Stir together bread crumbs., 1/4 cup Parmesan and butter. Press crumb mixture into even layer in a 9 inch pie plate and chill for 15 minutes. In a large bowl, beat together the eggs, ricotta cheese, sour cream, 1/2 cup Parmesan, basil, nutmeg and salt and pepper. Stir in the spinach and mix until well combined. Pour into chilled crust. Top with remaining Parmesan and bake for 45 minutes or until firm. Cool to room temperature before serving. ","[Chardonnay, Sauvignon Blanc, Chianti, Riesling]" 24619,"Coconut-Almond French Toast Casserole Unsalted butter, for greasing dish 9 slices Texas Toast or other thick-sliced bread 6 large eggs 3 1/2 cups half-and-half 5 tablespoons granulated sugar 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon Pinch of salt 1/2 cup plus 3 tablespoons sweetened coconut flakes 1/3 cup plus 1/4 cup sliced almonds 5 tablespoons granulated sugar 5 tablespoons all-purpose flour Pinch salt 6 tablespoons unsalted butter, softened 1 large egg plus 1 large egg yolk Confectioners' sugar and berries, for garnish, optional Instructions: Preheat the oven to 300 degrees F. Lightly butter a 9-by-13-inch casserole dish. For the French toast: Lay the bread slices in one layer (it's OK if they overlap a little) on a baking sheet. Bake the slices (to dry them out a little) for 6 minutes, then flip and bake for 6 minutes more. Set aside to cool. Whisk together the eggs, half-and-half, granulated sugar, vanilla, cinnamon and salt in a large bowl. Dunk each bread slice in the egg mixture to coat thoroughly and shingle the slices in the buttered casserole dish. Pour any remaining egg mixture over the bread. Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight. For the coconut-almond crust: Put 1/2 cup of the coconut, 1/3 cup of the almonds, granulated sugar, flour and salt in a food processor and process until very fine. Add the butter, egg and egg yolk and process well to form a smooth paste. To assemble the casserole: Preheat the oven to 350 degrees F. Spread the coconut-almond mixture evenly over the soaked bread slices. Top with the remaining 1/4 cup sliced almonds and 3 tablespoons coconut and bake until puffed and lightly golden and the custard is set (the center of the casserole will no longer jiggle when shaken), 45 to 50 minutes. Allow to cool for 1 hour before serving, or serve at room temperature. Serve with a sprinkling of powdered sugar and berries if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 24620,"Sunny's Classic BBQ Chicken 1 cup sweet tea Kosher salt and freshly ground black pepper 4 boneless, skinless chicken thighs 2 boneless, skinless chicken breasts 1 to 2 tablespoons canola oil 1/2 cup chopped Vidalia onions Kosher salt and freshly ground black pepper 1 cup ketchup
1/2 cup beer
1/4 cup tightly packed light brown sugar 1/2 teaspoon sweet paprika
1/2 teaspoon red cl flakes
1/2 teaspoon garlic powder
2 cloves garlic, finely minced or grated on a rasp
Instructions: For the brine and chicken: In a medium pot on high heat, add the tea, 1/4 cup salt and 1 cup water. Cook, stirring, until the salt dissolves. Remove from the heat and let cool to room temperature. Pour the cooled brine into a large resealable plastic bag. Add the chicken thighs and breasts and refrigerate overnight. About 2 hours before grilling, remove the chicken from the bag and pat dry. Let rest on a plate in the refrigerator for 1 1/2 hours, then at room temperature for 30 minutes. For the sauce. In a medium pot over medium-high heat, heat the oil. Add the onions and saute until tender, about 4 minutes. Season with salt and pepper, then add the ketchup, beer, brown sugar, paprika, cl flakes, garlic powder and garlic. Cook, stirring, until the sauce thickens and the sugar is completely dissolved, about 10 minutes. Set aside. Preheat a grill to high heat. Salt and pepper both sides of the chicken pieces. Over the direct heat, put the chicken on the grill on what would be the skin side. Grill until the chicken easily releases and there are grill marks, 6 to 8 minutes. Flip and move the chicken to the indirect heat area of the grill and brush with the sauce. Cover and grill until cooked through, brushing with the sauce again once or twice, another 6 to 8 minutes. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]

" 24621,"Apple-Cinnamon Breakfast Cookies 1 large apple, peeled 1 cup unsweetened applesauce 1/3 cup coconut oil, warm enough to be liquid 1/3 cup pure maple syrup 1 cup all-purpose flour 1 cup old-fashioned rolled oats 2 teaspoons ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon nutmeg 1/8 teaspoon salt Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
Grate the apple, and squeeze out the excess liquid. (This is a great snack for the kids; they love the fresh apple juice!) Mix the grated apple with the applesauce, coconut oil and maple syrup in a large bowl.
Stir together the flour, oats, cinnamon, baking powder, nutmeg and salt in a medium bowl. Mix the dry ingredients into the wet ingredients until just combined.
Scoop the batter onto the prepared baking sheet using a 1/4-cup measuring cup. Leave 2 inches between each cookie. Bake until lightly golden, 10 to 13 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 24622,"Buffalo Chicken Sliders 1 3/4 pounds small chicken breast tenders 1 teaspoon garlic powder 1 teaspoon sweet paprika Kosher salt and freshly ground black pepper Vegetable oil, for brushing the grill grates 1/3 cup Buffalo wing sauce, such as Frank's Red Hot 12 Hawaiian sweet rolls, such as King's Hawaiian, split 1/3 cup blue cheese dressing, plus extra for serving 2 medium carrots, peeled into thin ribbons with a vegetable peeler 2/3 cup celery leaves (from about 1 bunch celery) Instructions: Prepare a grill or grill pan for medium-high heat. Toss together the chicken tenders, garlic powder, paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl until coated. Brush the grill grates or grill pan with oil. Grill the chicken, turning once, until nicely marked and browned and cooked through, 3 to 4 minutes per side. Transfer to a clean large bowl and toss with the Buffalo wing sauce.
Arrange the sweet rolls cut-side up on a cutting board or large serving platter. Spread some blue cheese dressing on each roll bottom, then top with the carrot ribbons, chicken tenders, celery leaves and the roll tops. Serve with extra blue cheese dressing on the side. ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 24623,"Cream Cheese Cookies 2 3/4 sticks (1 cup plus 6 tablespoons) unsalted butter, at room temperature 1 teaspoon pure vanilla extract or vanilla bean paste One 8-ounce package cream cheese, 6 ounces at room temperature, 2 ounces frozen 1 1/4 teaspoons kosher salt 4 cups confectioners' sugar, sifted 1 large egg yolk 3 1/2 cups all-purpose flour, plus more for flouring (see Cook's Note) 2 tablespoons whole milk, plus more if needed Very finely grated lime zest or finely minced cranberries, for garnish, optional Instructions: Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment. Combine the butter, vanilla, 4 ounces of the room-temperature cream cheese and 1 teaspoon of the salt in a large bowl and beat with an electric mixer on medium speed until creamy, about 1 minute. Add 2 cups of the sugar and beat until pale and fluffy, about 3 minutes. Add the egg yolk and beat until smooth, then add the flour and beat on low until the dough just comes together. Remove the frozen cream cheese from the freezer and chop into 1/4-inch cubes. Add the cubes to the dough, quickly stirring with a rubber spatula to evenly incorporate them into the dough. Refrigerate the dough for 1 hour. Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 12 portions of dough, roll into balls and transfer to the prepared baking sheet, spacing them evenly apart. Lightly flour the bottom of a 1/2-cup measuring cup and use it to flatten each cookie into a disk about 1/2 inch thick, re-flouring the cup after each cookie. Bake, rotating the baking sheet halfway through, until the cookies look set but are still pale and barely brown on the bottom, 20 to 24 minutes. Cool the cookies on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.
Meanwhile, combine the remaining 2 ounces room-temperature cream cheese, 2 cups sugar and 1/4 teaspoon salt in a medium bowl and beat with an electric mixer on low speed until the mixture forms a thick paste. Add the milk and stir slowly until a thick glaze forms.
When the cookies are cool, dip the entire surface of the top of each cookie in the glaze and lift up, letting the excess glaze drip off, then flip the cookie right-side up and onto the cooling rack. If the glaze is too thick, add another teaspoon of milk to loosen it. If using the cranberries or lime zest, sprinkle on top of the cookies while the glaze is still wet. Allow the glaze to set before serving, at least 10 minutes. Store the cookies in a single layer in an airtight container for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24624,"Water Kimchi (Mul Kimchi) 1 pound Chinese radish, sliced into 2 by 1/2 by 1/8-inch slices 1 1/2 quarts water 2 large or 3 small cloves garlic, minced 1 teaspoon sugar 1 dried red pepper 1/2 tablespoon salt 2 scallions, sliced into 2-inch pieces 1/2 cup red bell pepper, julienned for garnish Instructions: In a large jar or large container, combine all ingredients, except red bell pepper cover, and let sit at room temperature for 2 days. Serve cold with the red pepper garnish. The kimchi may be stored, chilled, for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24625,"Baked Fish Dugler-ini and Angel Hair Pasta 2 tablespoons extra-virgin olive oil, twice-around-the-pan 1 small onion, finely chopped, about 1/3 cup 2 cloves garlic, chopped 1/2 cup dry white wine 1 (15-ounce) can stewed tomatoes 3 tablespoons chopped flat-leaf parsley 2 pounds cod or haddock, rinsed and dried Salt and pepper 2 tablespoons butter 1/2 pound angel hair, cooked just shy of al dente, about 4 or 5 minutes Instructions: Preheat oven to 375 degrees F. To a small skillet preheated over medium heat, add extra-virgin olive oil, onion and garlic. Cook onions 5 minutes, until translucent. Add wine to the pan and reduce for 30 seconds. Add tomatoes and break up the sliced stewed tomatoes with a wooden spoon as they heat through. When the sauce comes to a boil (2 or 3 minutes) remove it from the heat and stir in the parsley. Season the fish with salt and pepper. Pour a few spoonfuls of sauce into the bottom of a shallow baking dish. Add fish to the dish in a single layer. Add remaining sauce and bake 15 to 17 minutes until fish is firm and opaque. Remove fish to serving plate or dinner plates. Spoon a few bits of tomato and sauce over the fish. To the remaining sauce in the baking dish add 2 tablespoons butter cut into small pieces. Add hot pasta to butter and sauce and turn pasta in dish to coat evenly and to allow pasta to absorb juices. Pile pasta alongside fish and serve. If you are entertaining, try bundling portions of pasta around a large, 2-pronged meat fork, by twisting the fork in the pasta allowing it to curl up the fork. Shimmy the twisted pasta off the fork on to a plate you will create pasta \nests.\ This simple \twist\ adds a lot to the plate presentation. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 24626,"Individual Molten Chocolate Cakes 7 1/2 ounces imported bittersweet chocolate (preferably El Rey or Valrhona), coarsely chopped 11 tablespoons unsalted butter, cut in large pieces 3 large eggs 3 large egg yolks 1/4 cup plus 2 tablespoons white granulated sugar 5 tablespoons all-purpose flour, sifted Instructions: Preheat the oven to 325 degrees. Butter and flour six 6-ounce custard cups. Place 5 1/2 ounces of the chocolate and the butter in a metal bowl, and set it over a pan of simmering water. Stir until melted and smooth. Cool slightly. Using a standard electric mixer with the whisk attachment, beat the eggs, yolks and sugar at medium-high speed until they are pale and thick, about 10 minutes. Reduce the speed, and gradually mix in the flour. Add the chocolate mixture to the flour mixture, and continue to beat until thick and glossy, about 5 minutes. Divide half of the mixture among the prepared custard cups. Divide the remaining 2 ounces of coarsely chopped chocolate among them, placing the chunks in the very center of the chocolate mixture (there should be about 1 tablespoon of chopped chocolate per custard cup). Then top with the rest of the chocolate batter. Bake until the cake is set around the edges but the center jiggles slightly when the cup is moved, about 12 minutes. Cool slightly (no more than 5 minutes). Run a sharp knife around the edges of the cups. Turn the cakes out onto plates, and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 24627,"Fudgy Marbled Cheesecake Brownies 2 sticks (16 tablespoons) unsalted butter, plus more for buttering the foil 1/3 cup unsweetened cocoa powder (not Dutch process) 1/2 teaspoon fine salt 1 3/4 cup all-purpose flour (see Cook's Note) 4 ounces semisweet chocolate, chopped 2 1/3 cups sugar 5 large eggs, at room temperature 12 ounces cream cheese, at room temperature 1 teaspoon pure vanilla extract Instructions: Position a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9-by 13- inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil. Whisk together the cocoa powder, salt and 1 1/2 cups of the flour in a medium bowl.
Melt the butter and chocolate, stirring frequently, in a medium saucepan over medium heat. Transfer to a bowl and let cool for 10 minutes. Whisk in 2 cups of the sugar and 4 of the eggs. Add the flour mixture, and stir to combine. Chill for 10 minutes.
Meanwhile, beat together the cream cheese, vanilla extract, remaining 1/3 cup sugar and 1 egg with an electric mixer in a large bowl on medium-high speed. Add the remaining 1/4 cup flour and beat until just combined.
Use 2 ice cream scoops or large spoons to drop alternating scoopfuls of the 2 batters into the prepared pan. (You will have more brownie batter than cheesecake batter and that's okay; just make sure to disperse the batters as evenly as possible.) Spread a couple of kitchen towels on your countertop. Gently drop the baking pan onto the countertop a few times until the batter evens out (the towels should catch the splatters).
Make the swirls: Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom of the pan. This will marble the colors in a tie-dye effect. Tap the baking pan on the towels a few more times to smooth out the batter.
Bake the brownies, rotating about halfway through, until the top is set and the skewer inserted in the center of the brownies comes out with only a few moist crumbs, about 50 minutes.
Let the brownies cool completely in the pan set on a rack. Use the foil overhang to help lift them out of the pan. Cut into 16 pieces. Store in an airtight container at room temperature for up to 3 days.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24628,"Salt, Vinegar and Cayenne Fries 1 sack frozen fries, extra crispy variety, 1 pound 2 teaspoons fine salt 1 teaspoon cayenne pepper Vinegar, white, malt or cider, for sprinkling Instructions: Cook fries to package directions on a cookie sheet. Combine salt and cayenne. Remove fries and toss with spicy salt, seasoning to your taste. Sprinkle with vinegar and serve fries immediately. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 24629,"Blackberry Shakes 1 pint fresh blackberries 2 to 4 tablespoons sugar (depending on berries sweetness) 1 pint vanilla ice cream 12 ounces pomegranate juice 1 cup milk Instructions: Combine all but a few blackberries and sugar in a small saucepan and cook over high heat until the sugar has melted and the berries are soft and just starting to break down. Put the cooked berries, the ice cream, pomegranate juice and milk in a blender and puree until thick and creamy. Pour into tall glasses and garnish each glass with a few berries. ","[Syrah, Zinfandel, Tempranillo, GSM Blend]" 24630,"Spring Grain Salad Two 8.5-ounce pouches microwavable mixed grains, cooked and cooled 1 cup crumbled goat cheese
1 cup frozen peas, thawed
1 cup cherry tomatoes, halved
1/2 cup sliced radishes
1/4 cup toasted pine nuts
2 scallions, sliced thin
Lemon and garlic dressing (store-bought) 3 cups arugula 1/4 cup chopped fresh parsley
Instructions: Add the cooked grains, goat cheese, peas, tomatoes, radishes, pine nuts and scallions to a large bowl. Add the dressing to taste, then toss to combine. Place the arugula on a large platter or serving bowl. Top with the grain salad, then garnish with the parsley and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24631,"Oven-Baked Three Cheese Sandwich 3 1/2-ounce mixture manchego, fontina and goat cheese, at room temperature 1/4 teaspoon grated garlic 1 teaspoon butter, at room temperature 2 slices rustic bread, cut on a long bias 1 ounce grated Parmesan Instructions: Preheat the oven to 400 degrees F. Place the cheese mixture and garlic in the bowl of a stand mixer fitted with the paddle attachment and mix to combine. Using your hands, roll the mixture into a ball. Spread the butter on one side of each slice of bread. Spread the cheese mixture on the unbuttered side of one of the slices of bread and place the other slice on top, butter-side up. Press the Parmesan into the butter. Place the sandwich Parmesan-side up in a heated oven-safe nonstick pan and place the pan in the oven. Cook until the sandwich is browned on both sides, 6 to 7 minutes.
","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 24632,"Wee Willy's Award Winning Sauce 1 cup favorite BBQ sauce (recommended: Wee Willy's Premium Bar-B-Q Sauce) 2 to 3 tablespoons Jack Daniels 1 tablespoon honey 1 tablespoon brown sugar Instructions: Mix all ingredients together in a small saucepan. Simmer over medium-low heat for 30 to 40 minutes. Adjust Jack Daniels, to taste. ","[Tennessee Whiskey, Honey, Brown Sugar]" 24633,"Coffee Whipped Cream 1 1/2 cups cold heavy cream 3 tablespoons coffee-flavored liqueur (recommended: Kahlua) Instructions: Place very clean glass or metal bowl and metal whisk in freezer just until cold, about 5 minutes. When everything is cold, place cream in bowl and begin to whisk until it froths up and starts to thicken, about 1 minute. Whisk vigorously until soft peaks form (the cream will hold a point when the whisk is lifted but will fall back into the bowl almost immediately), about 1 minute. Add the liqueur and whisk until stiff peaks just form (the cream stays put on the whisk when it is lifted from the bowl), about 1 minute. Store covered in refrigerator until ready to use. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 24634,"Turkey Mole Negro 16 medium (about 8 ounces) dried mulato chiles 5 medium (about 2 1/2 ounces) dried ancho chiles 6 (about 2 ounces) dried pasilla chiles 3/4 cup lard vegetable oil, or more as needed 1/2 pound tomatoes, roasted (see Note) 2 ounces tablet Mexican cooking chocolate 10 black peppercorns 3 whole cloves 3 whole allspice berries 3-inch cinnamon stick 1/4 cup sesame seeds, plus extra for serving 1/2 teaspoon coriander seeds 1/3 cup unskinned almonds 1/3 cup raisins 1 small onion, sliced thick 4 small cloves garlic 2 corn tortillas, stale or dried out in the oven 2 thick slices stale French bread 2 quarts poultry broth, preferably made from a turkey back, neck and giblets 1 canned chipotle cl, seeded 2 teaspoons coarse sea salt 1/4 cup sugar 2 turkey leg and thick pieces, cut through the joints Instructions: One to three days before serving: Slit the chiles lengthwise and remove the seeds and veins. Tear them into flat pieces. Heat a heavy skillet or griddle pan over medium heat and add 1/4 cup of the lard. Toast the chiles for 1 or 2 minutes on each side, until toasty and slightly charred but not burned. Be very careful not to burn them. Transfer the chiles to a bowl with a slotted spoon and cover them with warm water. Soak overnight. In a large bowl, combine the roasted tomatoes, breaking them up, and the chocolate, also broken up. In a mortar and pestle or a coffee grinder reserved for grinding spices, pulverize the peppercorns, cloves, allspice berries, and cinnamon. Add them to the tomato mixture and set aside. In a large heavy skillet, dry-toast the sesame seeds to a deep golden color, just 10 or 15 seconds. Add to the tomato mixture and repeat with the coriander seeds. Wipe the skillet which you used to toast the chiles and add the remaining 1/4 cup lard. Toast the almonds for about 4 minutes, stirring occasionally, until browned through. Transfer them to the tomato mixture with a slotted spoon and repeat with the raisins, and then with the onions and garlic, pressing down on the ingredients with the back of the spoon to rid them of excess fat before transferring them to the bowl. If necessary, add a little more lard or oil to the pan and fry the tortillas until golden. Break them up and add them to the bowl, then brown the bread on both sides, tear into large pieces and add to the bowl. Stir the mixture together thoroughly, then place 1/4 of it in a blender jar with 1/2 cup of broth. Blend as smooth as possible, scraping down the blender jar. It is best not to add any additional liquid to the mixture; try to get it to move through the blades by pulsing on and off and scraping down the sides. Repeat with the remaining mixture, 1/4 at a time, adding 1/2 cup of broth to each batch. Strain the mixture through a medium-mesh sieve into a clean bowl and set aside. Now puree the drained chiles in the blender with about 1/2 cup of their soaking water, in 3 batches. Add a little more water if needed, and add the chipotle cl to the last batch. Strain the cl puree through the same sieve into a separate bowl. In a very large (at least 8 quarts), heavy covered casserole, heat 1/4 cup of the lard over medium-high heat. Add the turkey pieces and brown, in several batches, for about 4 minutes on each side. Remove to a roasting pan and set aside. Pour off the excess fat from the casserole, leaving just a little on the bottom, and return to the heat for a moment to heat up. Add the cl puree to the casserole and cook, scraping the bottom of the pan occasionally, for about 5 minutes. The mixture should be quite dark and thick. Add the other puree and cook for a few more minutes, until it thickens once again. Add 5 cups of the broth, partially cover the pan and cook for 45 minutes over low heat, stirring occasionally. Add the salt and the sugar and, if the sauce is thicker than heavy cream, thin it with a little more broth. Preheat the oven to 350 degrees F. Pour the sauce over the turkey. Cover the pan and roast until the pieces are tender with no trace of pink remaining, about 2 hours. Remove the pan from the oven and spoon the fat off the top or, if serving the following day, ideally let the dish cool to room temperature and refrigerate so the fat will congeal, making it easier to remove. Skin the turkey and cut the meat from the bones, or serve the turkey in large pieces, as desired. Reheat in a 350 degree F oven for 15 to 20 minutes if needed, spooning some sauce over the top of the turkey pieces to give them a nice glaze. Scatter some sesame seeds over the top just before serving. ","[Syrah, Tempranillo, Garnacha, Barbera]" 24635,"Zen-gria 1 1/2 cups white wine (recommended: Pinot Grigio) 2 bags green tea with honey (recommended: Lipton) 1 cup frozen dark sweet cherries 1 can (10.4 ounces) mandarin oranges in juice (recommended: Golden Star) 1 cup lychees and 1/2 cup juice reserved (recommended: Golden Star) 1/2 bottle (750 ml) plum wine, chilled Instructions: In a small saucepan, over high heat, bring white wine to a simmer. Reduce heat to low and add tea bags. Steep for 5 minutes. Remove from heat and cool completely. Combine frozen cherries, cooled green tea white wine, mandarin oranges with juice, and lychees with reserved juice in a large pitcher. Top with plum wine. Serve chilled in wine glasses. ","[Pinot Grigio, Plum Wine]" 24636,"Supreme Pizza Burgers 1 pound ground beef 1 pound Italian sausage (a little more is fine!)
1/2 teaspoon Italian seasoning
12 slices provolone 16 slices pepperoni
Thinly sliced red onion, for topping 1 green bell pepper, sliced thick
Sliced black olives, for topping 8 tablespoons jarred marinara sauce, plus a little more
4 kaiser rolls or good hamburger buns (kaiser rolls from the bakery section)
Butter, for toasting Grated Parmesan (store bought)
Instructions: Combine the ground beef, Italian sausage and Italian seasoning in a bowl. Knead the mixture together and form it into four large/thick patties. Heat a skillet over medium-high heat. Fry the burgers on one side for several minutes, then turn the burgers. Lay 2 slices of provolone on each patty, followed by 4 slices of pepperoni. Add a couple of thin slices of red onion, a slice of green bell pepper and a pile of black olives. Spoon a little marinara sauce on top, then lay another slice of cheese on top of all the fillings. Place the lid on the skillet and allow the burgers to cook all the way through while the cheese melts and the pepperoni warms. Split the rolls and toast them in butter in a skillet until nice and golden and crisp. Spread both halves with more marinara sauce and sprinkle the sauce with Parmesan. Lay the patties on the bottom buns, then top with the top buns. Serve immediately; hearty appetites are recommended! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 24637,"Pecan Boniato Crusted Fish with Jalapeno Cream Sauce 1 1/2 cups pecans 1 tablespoon brown sugar 1 cup panko breadcrumbs 2 medium size boniatos (or sweet potatoes), cleaned anddiced 4 fillets grouper or similar fish 1 cup all-purpose flour 2 eggs, beaten 2 tablespoons olive oil or unsalted butter 1/4 cup diced onions 1 clove garlic, minced 1 jalapeno, diced 1/2 green bell pepper, diced 2 tablespoons extra-virgin olive oil 1/4 cup white wine 1 cup heavy cream 2 cups milk 2 tablespoons unsalted butter 2 tablespoons pickled jalapeno juice from the jar Pinch salt Pinch ground black pepper Instructions: For the fish: First set your oven to 350 degrees F and get it warm. Mix together the pecans and brown sugar in a medium bowl mix, and then spread onto a baking sheet and toast for 7 minutes, making sure not to burn them. Let cool to room temperature - do not put them in the refrigerator! Once the pecans are cool, transfer them to a food processor with the breadcrumbs and boniatos and blend. Once you have your mixture you can bag it up and keep leftover mix in the refrigerator for up to 2 days. Coat your fish using a standard breading procedure: dredge in the flour, then the egg, and then your pecan-boniato mixture. You're going to want to saute this fish with the butter or olive oil. Heat the butter or oil in a saute pan over medium heat for about 3 minutes, and then saute the fish until golden brown on both sides, 4 to 6 minutes per side. Do not burn. Once you have that golden color place the fish in the oven for 5 minutes to make sure it's completely cooked through. For the jalapeno cream sauce: Meanwhile, mix together the onions, garlic, jalapeno and bell peppers. Heat the oil in a medium saucepan and saute the vegetables until the garlic is slightly golden in color, then add your wine to deglaze the pan, scraping up the bottom, and cook until reduced by half. Pour in the heavy cream, then the milk and bring to a slight simmer over medium heat. Stir in the butter, jalapeno juice and salt and black pepper, then reduce the heat to low and cook until the butter melts. Serve the fish topped with the jalapeno cream sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 24638,"Drunken Watermelon 4 pound seedless watermelon 2 cups tequila 1 cup triple sec Lemon-lime soda (recommended: Sprite) Instructions: With a knife, shave off the stem end of the watermelon, just enough so that it sits flat. Cut the top off the watermelon, about 3 inches down. Scoop out half of the watermelon with a melon baller and set aside Scoop out remaining watermelon, leaving the rind-bowl. This will be your punch bowl. Transfer scooped out melon (not the melon balls) to a blender and puree; may be done in batches. Push watermelon puree through a strainer to remove pulp and any seeds. Return watermelon water to the watermelon punch bowl. Stir in tequila, triple sec, and melon balls. Top off with lemon-lime soda. Serve cold over ice. ","[Tequila, Triple Sec, Moscato, Sauvignon Blanc]" 24639,"Vanilla Bean Buttermilk Cake 2 cups sugar 2 sticks (1 cup) unsalted butter 4 eggs, room temperature 3 vanilla beans 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon sea salt 3 cups all-purpose flour 1 1/2 cups buttermilk 2 cups sugar 2 tablespoons butter 1 cup heavy cream 1/2 teaspoon sea salt 4 sticks (2 cups) butter, unsalted One 8-ounce package cream cheese 4 tablespoon shortening 1 teaspoon pure vanilla extract One 2-pound bag powdered sugar Instructions: For the cake: Preheat oven to 350 degrees F. Spray three 8-inch round cake pans with nonstick baking spray and set aside. Combine the sugar and butter in a large mixing bowl; cream together until light and fluffy, using an electric mixer on medium to high speed, about 2 minutes. One at a time, add the eggs, making sure to mix well between each addition. Split the vanilla beans in half lengthwise and scrape out the seeds with a knife; add to the batter and mix until well incorporated. In a separate mixing bowl, sift together the baking powder, baking soda, salt and flour. Pour half of the flour mixture into the batter and mix on low to medium speed until well incorporated, scraping the bowl as needed. Add the buttermilk to the batter and continue mixing until well incorporated. Add the remaining flour mixture; mix until all ingredients are well combined. Pour the batter into the prepared cake pans, making sure it is evenly distributed. Bake until a knife inserted into the middle of the cake comes out clean, about 45 minutes. Allow the cakes to cool completely before stacking. For the salted caramel filling: Add the sugar to a saucepan and cook on low to medium heat until fully melted and beginning to acquire a caramel color, about 10 minutes. Add the butter and mix until blended. Once the butter is incorporated into the sugar, cook for another 2 minutes over low heat, being sure not to burn the mixture. Add the heavy cream, then turn off the heat and let the mixture bubble, stirring just once. When the bubbling stops, add the sea salt. Let cool. For the buttercream frosting: Combine the butter, shortening and cream cheese in a large mixing bowl; blend with an electric mixer on medium speed until light and fluffy. Add the vanilla extract, then blend in the powdered sugar, one cup at a time, until incorporated. Once all the sugar is incorporated, blend for 1 minute more, or until frosting is smooth. Spread the salted caramel filling between the cake layers and then stack the cake. Frost with the buttercream frosting. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 24640,"Spicy Boiled Peanuts 1 1/2 pounds fresh roasted peanuts, shells on 1 teaspoon cayenne pepper Kosher salt Instructions: In a medium pot, cover the peanuts with water and bring to a boil. Add the cayenne pepper and 1 teaspoon salt. Lower to a simmer, cover and cook at least 2 hours. Peanuts are done when the shells are easy to remove and the peanuts are creamy all the way through. Serve warm. Cook's Note: Peanuts can be refrigerated in the boiling liquid for up to 3 days after cooking. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 24641,"Chocolate and Coffee Cream Pie 1 cup heavy cream 1/4 cup light corn syrup 2 tablespoons butter 2 tablespoons coffee liqueur 1 teaspoon vanilla extract 10 ounces dark chocolate, chopped One 9-inch prepared chocolate cookie crust, such as Oreo Pie Crust 1 1/2 cups heavy cream 1/4 cup chocolate hazelnut spread, such as Nutella 1 tablespoon instant espresso or coffee 1 tablespoon sugar 2 teaspoons vanilla extract Chocolate puffed rice cereal, for garnish Instructions: For the filling: Heat the cream in a medium saucepot over medium-low heat. When hot, whisk in the corn syrup, butter, coffee liqueur, vanilla and chocolate. Mix until all the ingredients are fully incorporated into the cream and the mixture is smooth and silky. Remove from the heat and pour into the prepared chocolate cookie crust. Place in the refrigerator until completely cooled and set, about 1 hour.
For the topping: In a large chilled metal bowl, combine the cream, chocolate hazelnut spread, instant espresso, sugar and vanilla. Whip with a hand mixer until stiff peaks form.
To assemble: Place the coffee whipped cream topping on top of the filling. Smooth out with a spatula so that all the filling is completely covered with the topping. Place in the refrigerator until ready to serve. When ready to serve, top with chocolate puffed rice, slice and serve. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 24642,"Beef Moussaka 2 medium eggplants, cut into 3/4-inch-thick rounds 1/3 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pound ground beef (85 to 90 percent lean)
1 large onion, finely chopped
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 tablespoon tomato paste
1/2 cup dry white wine
One 28-ounce can crushed tomatoes in juice
1 tablespoon chopped fresh oregano
4 tablespoons unsalted butter 1/3 cup all-purpose flour
1 3/4 cups whole milk
2 ounces goat cheese
1 cup grated Parmesan
Kosher salt and freshly ground black pepper
2 large egg yolks
1/4 cup chopped fresh parsley Instructions: For the eggplant and meat sauce: Preheat the oven to 450 degrees F. Brush both sides of the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Arrange on a baking pan and bake, turning once, until tender and golden brown on both sides, about 30 minutes. Reduce the oven temperature to 400 degrees F. Meanwhile, heat the remaining 2 tablespoons oil in a large wide pot over medium-high heat. Add the beef and 1 teaspoon salt and cook, stirring and breaking up any clumps with a wooden spoon, until browned, about 6 minutes. Add the onion, garlic and red pepper flakes and cook, stirring, until softened, about 6 minutes. Add the cinnamon, allspice and tomato paste and cook, stirring, 1 minute. Add the wine and boil until reduced by about half, about 3 minutes. Add the tomatoes and oregano and bring to a simmer, then simmer until slightly thickened and the flavors have blended, about 20 minutes. Season to taste with salt and pepper. For the bechamel: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, 1 minute. Gradually add the milk, whisking constantly and stopping occasionally to run a rubber spatula around the edges of the pan to prevent burning. Increase the heat to medium-high and bring to a simmer, whisking constantly, then simmer 2 minutes. Remove from the heat and add the goat cheese and Parmesan, whisking until smooth. Season with salt and pepper to taste. Whisk in the egg yolks. Arrange half of the eggplant in a single layer on the bottom of an 8-inch square glass baking dish. Top with half of the meat sauce. Layer the remaining eggplant slices on top followed by the remaining meat sauce. Top with an even layer of bechamel. Place the baking dish on a foil-lined baking pan and bake until bubbling and the topping is golden brown in places, 20 to 30 minutes. Let stand at least 20 minutes, then garnish with the parsley and serve. ","[Chardonnay, Pinot Grigio, Barolo, GSM]

" 24643,"Quick Vidalia Onion, Mushroom and Parsley Salad 1 Vidalia onion, peeled (about 6 ounces) 3 cups white button mushrooms (about 8 ounces), sliced thinly, ends trimmed 1 cup fresh parsley leaves Juice of 1 lemon (about 3 tablespoons) 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Halve the onion and slice as thinly and evenly as you can, no thicker than 1/8 inch. (A mandoline works well for this, but you can do it with a sharp knife and some patience.) Add the onions, mushroom slices and parsley to a large bowl. In a small bowl, whisk the lemon juice and olive oil. Ladle the dressing over the salad and toss to combine. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24644,"Pigskins in Blankets One 13-ounce package kielbasa All-purpose flour, for rolling One 17.3-ounce package frozen puff pastry, thawed 1 large egg, lightly beaten 1/3 cup mustard, such as Dijon, whole grain, spicy brown or yellow, for dipping Instructions: Split the kielbasa in half lengthwise and then cut each half into six 3/4-inch pieces, slicing on an angle. Cook the pieces in a large nonstick skillet over medium heat until the skin is crisped and some of the fat has been released, about 5 minutes. Transfer the kielbasa to a paper towel-lined plate to cool. Preheat the oven to 425 degrees F. On a lightly floured surface, roll one piece of puff pastry out to form an 8- by 11-inch rectangle. Using a 3 1/2-inch round cookie cutter, cut out 6 circles from the pastry; cut the circles out as close together as possible and reserve the scraps. Repeat with the second sheet of puff pastry. Wrap a circle of puff pastry around each of a kielbasa, pinching the seams together to seal all the way around so no kielbasa is exposed and gently pulling on the ends to make a tapered football shape. Place on an ungreased baking sheet, seam-side down, and repeat with the remaining pastry and sausage. Brush the rolled sausages with the beaten egg. Use bits of the pastry scraps to make laces on each \football\ by placing 1 strip lengthwise on top of each and laying 3 smaller strip crosswise over it. Press down gently to adhere and brush the laces with a bit more egg. Bake until the pastry is browned and crisped, 25 to 30 minutes. Serve the pigskins with mustard for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24645,"Lime-Tequila Shooters 1 lime, halved Good-quality tequila or mezcal Instructions: With a citrus reamer or your thumb, push a little cavity into the center of the lime to make room for the tequila (lime juice will squirt out). Pour tequila into the cavity then suck down tequila and lime juice all in one gulp. ","[Tequila, Mezcal]" 24646,"Strawberry Sour Cream Coffee Cake with Rum Glaze 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 1 teaspoon ground cinnamon Pinch fine salt 5 tablespoons unsalted butter, at room temperature 1 stick unsalted butter, at room temperature, plus more for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup sour cream 2/3 cup strawberry jam 3/4 cup confectioners' sugar 2 tablespoons dark rum Instructions: For the crumb topping: Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the strawberry jam on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; re-invert onto a rack to cool completely. For the glaze: When the cake is cool, whisk the confectioners' sugar and rum together in a medium bowl until smooth. Drizzle the glaze over the cake and let set. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24647,"Purely Pound Cake 1 pound (2 cups or 4 sticks) unsalted butter, softened at room temperature 1 pound (2 1/8 cups) sugar 1 pound (12) eggs, separated 1/4 cup brandy 2 teaspoons rose water (optional) 1/4 teaspoon nutmeg (1/8 teaspoon if freshly grated) 1/2 teaspoon salt 1 pound (3 1/2 cups) flour, sifted 3 times Mixed berries and fruit, garnish Instructions: Preheat the oven to 325 degrees. Butter 2 (6-cup) loaf pans and line them with parchment or waxed paper. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until very light and fluffy, about 10 minutes. Add the sugar and mix. Working 2 at a time, add the egg yolks, mixing well between each addition. The mixture should be very fluffy. Add the brandy, rose water, nutmeg and salt and mix to incorporate. Working in 3 batches, add the flour, mixing just until combined and scraping down the bowl between additions. In a clean dry bowl, whip the egg whites until stiff but not dry. Add to the batter and mix well, until no streaks of egg white remain. If necessary, fold in the last few streaks by hand. Pour the batter into the prepared pans and smooth the tops. Bake until golden brown and split on the top and a tester inserted in the center of the cake comes out clean (a few crumbs are okay), 70 to 80 minutes. Let cool in the pan for 30 minutes. Knock the cake out of the pan and let cool (do not remove the parchment paper; it helps the cake stay moist). ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 24648,"Mile-High Meat Loaf 2 loaves day-old white bread, crusts removed 10 pounds ground beef 2 medium onions, finely chopped 8 whole eggs 2 tablespoons minced fresh thyme leaves 1 cup whole milk Salt and pepper About 3 cups ketchup, or more if desired Instructions: Preheat oven 350 degrees F. Line 3 (9-by 5-inch) loaf pans with wax paper and set aside. Make bread crumbs by placing the bread in the work bowl of a food processor and processing until finely ground. Transfer crumbs to a large bowl. Add all ingredients, except ketchup, to the bowl; mix until just combined. Divide and shape the meat mixture into loaves in the prepared pans. Spread a layer of ketchup over the top to cover the meat loaf. Bake for 1 hour and 30 minutes, or until completely cooked through. Remove from heat and let meatloaf cool for 15 minutes before slicing. Serve warm. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 24649,"Lonestar State Cheesecake 2 cups cinnamon graham cracker crumbs 6 to 8 tablespoons butter, melted 4 (8-ounce) packages cream cheese, softened 1 1/4 cups sugar, plus 2 tablespoons sugar 2 teaspoons vanilla extract 2 tablespoons lemon juice 4 eggs, beaten 2 cups sour cream 1 pint blueberries 1 pint strawberries, sliced Instructions: Special Equipment: 9-inch springform pan Heat oven to 325 degrees F. In a food processor blend crumbs and melted butter until moist, but not wet. Press into the bottom and up the sides of the springform pan. In a large bowl, using an electric beater, combine the cream cheese, 1 cup sugar, 1 teaspoon vanilla and the lemon juice, until light and smooth. Slowly mix in eggs then pour into the prepared pan. Bake 55 minutes or until the center sets. Turn off oven and remove cake. In a medium bowl mix together sour cream, 1/4 cup sugar and vanilla. Spread this over the top of the cheesecake and return to the warm oven for 30 minutes. Remove then let cool to room temperature before removing springform. Meanwhile, in a small bowl toss together blueberries and sliced strawberries with remaining sugar. To serve: slice cheesecake into wedges and garnish with fruit. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 24650,"Lobster with Macadamia Nut Butter 1 pound butter, softened 1/4 cup chopped Italian parsley leaves 3 shallots finely chopped 2 tablespoons chopped garlic 3 lemons, juiced 1 teaspoon Worcestershire sauce Salt and pepper 1/4 cup roasted and chopped macadamia nuts 10 (1 1/2 to 2 pound) lobsters Instructions: Combine butter and all parsley, shallots, garlic, lemon, Worcestershire sauce, salt, pepper and macadamia nuts. Mix very well and roll into cylinder with waxed paper. Place in refrigerator for about 2 hours. When ready cut into circles. Cut lobster, lengthwise, into 2 pieces and place on the grill. Grill for about 5 to 6 minutes and when done place the macadamia nut butter circles on top of lobster meat and let it melt on the grill. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24651,"The Ultimate Ratatouille 1/3 cup plus 1/2 cup extra-virgin olive oil, divided 1 pound small Italian eggplants, cut into 1-inch cubes Kosher salt and freshly ground black pepper 1 pound zucchini, cut crosswise into 1-inch sections 3 anchovy fillets, finely minced 2 onions, finely chopped 3 garlic cloves, finely chopped 1/4 cup chopped fresh flat-leaf parsley Leaves from 1/2 bunch fresh basil, coarsely chopped Leaves from 4 fresh thyme sprigs 2 pints cherry tomatoes 1 dried cl Splash balsamic vinegar Instructions: Line a large platter with paper towels. Heat 1/3 cup olive oil in a medium saucepan over medium heat. Add the eggplant, season generously with salt and pepper, and let that cook down for 10 to 12 minutes, until the eggplant is soft and wilted. Remove the eggplant from the pan and onto a platter to drain. Next stop, zucchini: cook it the same way in 1/4 cup oil, then add it to the platter with the eggplant. Add another 1/4 cup olive oil to the pan, then the anchovies, onions, garlic and herbs. Cook for 5 to 7 minutes, until the onions get nice and caramelized. Add the tomatoes and cook that down for 10 to 12 minutes, until pulpy. Return the eggplant and zucchini to the pan, crack open the cl, and add that too. Season with salt and pepper and let the ratatouille cook slowly for about 20 minutes, until the mixture is soft, mushy and juicy; you want all the flavors to come together. Stir in the vinegar and let cool to room temperature. ","[Barolo, Barbaresco, Chianti, Rioja]

" 24652,"Huarache a la Mexicana 2 pounds masa harina 2 ounces all-purpose flour
1 liter warm water
12 ounces Refried Beans, recipe follows Vegetable oil 2 pounds shredded Oaxaca cheese
1/2 ounce ground cumin
1/2 ounce ground garlic
1/2 ounce ground black pepper
2 ounces bitter orange juice seasoning All-purpose seasoning
12 cactus paddles, spines removed 12 jalapenos 24 to 36 sweet onions, such as Vidalia 6 pounds skirt steak, sliced 5 pounds pinto beans 18 ounces vegetable oil 1 onion (1/2 whole, 1/2 diced)
2 ounces salt 4 ounces chicken bouillon
Instructions: Combine the masa harina, all-purpose flour and water in a large bowl and stir until a smooth dough forms. Knead in the bowl until very smooth but not sticky, about 2 minutes. Form the dough into 12 equal portions and push a small hole into each. Insert 1 tablespoon of Refried Beans into each of the holes and seal to cover the filling. Roll into 12-inch oblong shapes. For each huarache: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add a huarache and cook until blackened in spots, about 3 minutes. Flip and cook on the other side for another 3 minutes; remove from the skillet. Spread 8 ounces of cheese onto the skillet and immediately place the huarache on top of the cheese, lightly pressing down. Flip the huarache (the cheese should stick) and then remove to a plate. Mix together the cumin, ground garlic, black pepper, bitter orange juice seasoning and some all-purpose seasoning in a bowl. Transfer to a salt shaker. Return the skillet to high heat and add 2 tablespoons oil. Season 8 ounces of sliced steak with the spice mixture and add to the skillet. Cook, turning once, until browned on both sides and cooked through, about 6 minutes. Place on top of the huarache. Place a cactus paddle on a cutting board and make shallow incisions into it, stopping just before the core so the paddle remains whole. Heat a tablespoon of oil in the skillet and add the cactus paddle and a jalapeno; cook for about 5 minutes, flipping several times. Meanwhile, deep-fry 2 or 3 onions until tender in the center, about 3 minutes. Serve the huarache topped with the cactus paddle, with the jalapeno and onions on the side. In a large stockpot, add the beans, 12 ounces of the oil, the whole 1/2 onion, salt and 2 gallons water. Bring to a boil, lower the heat and simmer for 2 hours. Once cooked, strain to keep only the beans. Add the remaining 6 ounces oil to a large frying pan over medium-high heat. When the oil is warm, add the diced onions and then the beans. Begin to mash with a potato masher, adding the bouillon as you go and mixing it around evenly. Reduce the heat to low and cook for another 15 minutes, until the moisture is evaporated and the beans are your desired thickness. ","[Chardonnay, Sauvignon Blanc, Tempranillo, Garnacha]" 24653,"Sugar Cookie Crust Fruit Pizza Nonstick cooking spray 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 8 tablespoons (1 stick) unsalted butter, softened 1/2 cup granulated sugar 1/4 cup light brown sugar 1 large egg 1 teaspoon vanilla extract 1 (8-ounce) package cream cheese, softened 1/2 cup confectioners' sugar 1 1/2 teaspoons vanilla extract 1/2 teaspoon lemon zest Pinch salt 2 tablespoons orange marmalade 1/2 teaspoon herbs de Provence 1 cup blueberries 1 cup sliced kiwi 1 cup sliced nectarines 1 cup raspberries 1 cup strawberries, sliced Instructions: For the crust: Preheat the oven to 350 degrees F. Spray a 10- to 12-inch tart pan or pizza pan with nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugars until smooth using a handheld mixer. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter, and mix until blended. Remove the dough from the bowl and press it into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them; it is a wet dough when it comes together.) Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool. For the spread: In a large mixing bowl, beat the cream cheese, confectioners' sugar, vanilla, lemon zest and salt until smooth. Spread evenly on the cooled crust. For the glaze: Add the marmalade, 2 tablespoons water and the herbes de Provence to a small skillet and cook over medium heat until loosened and warm. To assemble: Arrange the fresh fruit in the desired pattern on top of the pizza. Brush the fruit with the glaze. Slice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 24654,"NoCal Smoked Roasted Turkey with Pumpkin Sage Gravy 2 tablespoons herbs de Provence 1 tablespoon dried sage 1/4 cup garlic powder 1/4 cup onion powder 4 teaspoons sugar 2 teaspoons cracked toasted fennel seeds 2 teaspoons cracked toasted coriander seeds 1 1/2 teaspoons freshly ground black pepper 2 tablespoons smoked salt 1 fresh turkey (12 to 14 pounds) 1 bulb fresh fennel, greens removed, and bulb sliced 1 Meyer lemon, halved 1 head garlic, split through the equator 1 bay leaf, crumbled 1/4 bunch fresh sage, plus leaves for garnish 4 to 5 sprigs rosemary 1/2 bunch fresh thyme Extra-virgin olive oil Pumpkin Sage Gravy, recipe follows 1 1/2 pounds bacon, cut into large dice 1 medium onion, sliced 2 cloves garlic, smashed 6 fresh sage leaves, divided 2 cups diced fresh pumpkin 1 quart low-sodium chicken broth Kosher salt and freshly ground black pepper 2 tablespoons cold unsalted butter, cut into cubes Instructions: Preheat the oven to 350 degrees F. To set up the smoker: Take your turkey roaster and line it with aluminum foil. Drain the applewood chips and add to the bottom of the pan. Put the pan over high heat on the stove-top. The chips will begin to smolder and smoke. For spice mix: In a small bowl add the first 5 ingredients and mix well. Combine the remaining ingredients in a mortar and pestle and mash until you have the texture of coarse sand. Add this mixture to the spice bowl. Prepare the turkey. Wash the bird inside and out under cold running water. Pat dry with paper towels and season inside the cavity well with the spice mix. Stuff the bird with sliced fennel, lemon, garlic, bay, sage, rosemary and thyme. Pin the wings back behind the base of the breast. Truss the bird using kitchen twine. Coat the turkey in olive oil and season all over the outside with the remaining spice mix. Once the chips start smoking arrange the turkey on a rack and put it over the smoking chips. Reduce the heat to medium and cover the whole pan with foil so the smoke encapsulates the entire bird. Turn the temperature down slightly and smoke for 10 to 15 minutes. Once done, remove the foil and lift the whole rack with the turkey out of the pan. Discard the foil with the chips. (Make sure you put the chips out by submerging in water before discarding.) Put the rack back into the roaster pan and roast in the preheated oven for 2 1/2 to 3 hours. An instant-read thermometer inserted into the meaty part of the thigh should register 170 degrees F. If the legs or breast brown too quickly during roasting, cover them with foil. When done, remove the turkey from the oven and set aside to rest. Transfer to a platter and garnish with sage. In a large pan over medium heat add the bacon. Cook for 5 minutes until the bacon is beginning to crisp. Add the onions, garlic, 3 torn sage leaves, and the pumpkin. Saute until the onions caramelize, about 5 minutes. Pour the chicken stock into pan to deglaze and simmer until the pumpkin is completely soft, about 10 to 12 minutes. Once the pumpkin is tender, pour the gravy through fine mesh strainer, into a bowl. Press the solids with a spoon to extract all the liquid and pulp possible. Return the gravy to the pot and continue to simmer and reduce by half, about 15 minutes. Season with salt and pepper, to taste, and add the remaining 3 whole fresh sage leaves. Stir in the butter and once combined pour the gravy into a serving bowl or pitcher. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 24655,"Miso-Honey Shrimp Stir Fry 1/3 cup miso 3 tablespoons honey 1 1/2 tablespoons soy sauce 1 tablespoon sriracha 1 tablespoon peanut or canola oil 1 pound medium shrimp, peeled and deveined 1 clove garlic, finely chopped 1 red bell pepper, seeded and sliced
1 cup shredded carrots 1 cup snow peas, sliced in half 3 cups steamed white rice 1 1/2 cups mung bean sprouts Instructions: In a medium bowl, whisk together the miso, honey, soy sauce and sriracha. Set aside. Place a large skillet over high heat with the oil. Add the shrimp to the skillet and stir-fry until the shrimp just begin to turn pink, 2 to 3 minutes. Add the garlic, bell pepper, carrots and snow peas to the pan and continue stir-frying until the vegetables just begin to tenderize, about 1 minute. Add the reserved sauce to the skillet and stir-fry until the shrimp is cooked through and the sauce has thickened, 2 to 3 minutes. Adjust the seasoning with soy sauce and sriracha. Serve the stir-fry over the steamed rice garnished with the bean sprouts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24656,"Menisha 1 1/4 cups dried cannellini beans 6 tablespoons extra-virgin olive oil, plus more for drizzling 1 (4-ounce) chunk prosciutto 1 medium onion, peeled and halved 2 carrots, peeled and halved 1 large rib celery, halved crosswise 2 fresh sage leaves 3 quarts water Gray salt 2 bulbs fennel, diced 2 cups chopped yellow onion 3 cloves garlic, chopped (about 1 tablespoon) 1 teaspoon toasted and ground fennel seed, or more if not using fennel greens 4 quarts lightly packed and roughly hand-torn greens, such as chard, collards, mustard greens, spinach and cabbage 2/3 cup pureed tomatoes 3 russet potatoes, peeled and diced 2 cups diced zucchini 1 cup diced green beans 3 jalapeno peppers 1/2 to 1 cup minced fennel fronds, if available Freshly ground black pepper Instructions: Place the beans in a saucepan, with cold water to cover. Bring to a boil, remove from the heat. Let stand 1 hour, then drain. In a Dutch oven over medium heat, add 3 tablespoons of the olive oil. Add prosciutto, cook, turning occasionally to allow to all sides to caramelize, about 5 minutes. Add halved onion, carrot, celery and sage to the pot, and add with beans. Add the water and stir well. Simmer gently, uncovered, until beans are tender, about 1 1/2 hours. Season with salt. Remove from the heat, and let cool in the liquid. In another large pot, heat remaining 3 tablespoons of the oil over medium heat, then add the fennel, chopped onion, garlic, and a pinch of salt. Cook until vegetables are softened but not colored, about 8 to 10 minutes. Remove the onion, celery, and carrot from the bean mixture and discard. Remove the prosciutto, dice, and set aside. Drain the beans and reserve the liquid. Add the fennel seeds to the onions, fennel and garlic. Add mixed greens and toss until they wilt evenly; adjusting the heat to keep vegetables from burning. Stir in the prosciutto. Add the beans, the reserved liquid, tomatoes, potatoes, zucchini, green beans, and jalapenos. Simmer gently until potatoes are tender, about 15 to 20 minutes. Add fennel fronds, if using, and season with salt and pepper. Remove the jalapenos to a small bowl and discard the stems. Mash with a fork, adding a little broth and potato from the pot to make a thick puree. Serve soup, passing the jalapeno condiment on the side. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 24657,"Mandarin Meringue Pie 12 (200 grams) shortbread cookies, such as Walker 2 tablespoons (25 grams) sugar Pinch kosher salt 4 tablespoons (56 grams) unsalted butter, melted and cooled 1 tablespoon mandarin orange zest plus 1/2 cup mandarin orange juice 1/2 cup (100 grams) sugar 2 large eggs plus 1 large egg yolk 1/4 cup evaporated milk 1/2 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 4 large egg whites 1/2 cup (100 grams) sugar 1/4 teaspoon cream of tartar Pinch kosher salt Instructions: Arrange oven racks in both the upper third and lower third of the oven. Preheat the oven to 350 degrees F. For the crust: In the bowl of a food processor fitted with the blade attachment, add the cookies, sugar and salt. Process to make fine, even crumbs (but not a paste). Pour in the melted butter and pulse until thoroughly combined. Transfer the crust to a 9-inch pie plate (see Cook's Note) and press to compact and coat the bottom and sides. Bake until the crust is set, 10 to 12 minutes. Remove to a cooling rack. Decrease the oven temperature to 325 degrees F. For the custard: In a small saucepan over low heat, combine the orange zest and juice and sugar. Cook, stirring occasionally, until the sugar is fully dissolved. Let cool slightly, about 10 minutes. Thoroughly whisk the whole eggs and yolk, evaporated milk, vanilla and salt in a large bowl (or large spouted measuring cup, which will make it easier to pour into the crust later). Whisk in the cooled orange juice mixture. Put the crust on a baking sheet and place on the bottom rack of the oven. Pour the custard in while the pie plate is on the rack to avoid spills. Bake until the custard is just set but the very center is still just a bit jiggly, 25 to 30 minutes. Remove to a rack to cool completely. (The pie could be made a day ahead and chilled before topping.) For the meringue: Once the pie has cooled, preheat the oven to broil. Bring a medium saucepan with about an inch of water to a simmer over low heat. Into a large mixing bowl, whisk together the egg whites, sugar, cream of tartar and salt. Set the bowl over the simmering water and whisk until light and foamy and the mixture reads 135 degrees F on an instant-read thermometer. (The mixture should no longer be grainy if you rub it between your fingers and will be very warm/almost hot to the touch.) Transfer the egg mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until the mixture begins to cool and forms soft peaks, 1 to 2 minutes. Increase the speed to medium high and whisk until the meringue just forms medium-stiff peaks (don\u2019t overwhip), 1 to 2 minutes more. Spread the mixture over the pie and make swoops and peaks with the back of a spoon. Broil in the oven for 1 to 2 minutes (watching carefully so as to not to let it burn) until golden brown and toasty. (Alternatively, you can use a brulee torch to toast the meringue.) Set aside to cool. The meringue will be the best the day it is made, but leftovers will keep in the fridge for up to 2 days, though the meringue may weep a bit. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24658,"Red Velvet Sandwich Cookies 1 1/4 cups all-purpose flour, plus more for rolling 1 1/2 teaspoons unsweetened cocoa powder 1/4 teaspoon baking soda Fine salt 6 tablespoons unsalted butter, softened 1/2 cup plus 2 tablespoons granulated sugar 1 large egg yolk 1 1/2 teaspoons red food coloring 1 teaspoon vanilla extract 4 tablespoons unsalted butter, softened 4 ounces cream cheese, softened 3/4 cup confectioners' sugar 1/2 teaspoon pure vanilla extract Fine salt Instructions: For the cookies: Sift the flour, cocoa powder, baking soda and 1/8 teaspoon salt into a medium bowl. Beat the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) on medium speed just until combined. Beat in the egg yolk just until combined. Beat in the food coloring and vanilla until the color is evenly distributed, scraping down the bowl as needed. Reduce the mixer speed to low and gradually add the flour mixture. Beat just until the dough comes together. Form the dough into two 1-inch-thick disks, wrap tightly in plastic and refrigerate until firm, about 2 hours. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Lightly dust a sheet of parchment paper with flour. Unwrap one disk, place it on the paper and cover with a large sheet of plastic wrap. Roll the dough out to 1/8 inch thick. Peel off the plastic wrap and, using a 2 1/2-inch round cookie or biscuit cutter, cut the dough into rounds. Place them on the prepared baking sheets, spacing them 1 inch apart (about 12 cookies per sheet). Gather the scraps, chill until firm, roll again and cut. Repeat with the remaining disk. Bake the cookies until set and brick-red, 8 to 10 minutes, rotating the baking sheets halfway through. Let the cookies cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely. For the filling: Meanwhile, in the bowl of a stand mixer fitted with a paddle attachment (or a medium bowl if using a hand mixer), beat the butter on medium speed until light and creamy. Add the cream cheese and beat until smooth and creamy, 2 to 3 minutes. Add the confectioners' sugar, vanilla and a pinch of salt and beat until smooth and fully incorporated. Refrigerate the filling until it is slightly firm, about 2 hours. To assemble the cookies, put a heaping teaspoon of filling on a cookie and top with another cookie, gently pressing to spread the filling to the edge of the cookies. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24659,"Brewhouse Beer Mustard 1 cup mustard seeds 2 cups lager beer 1 1/3 cups malt vinegar 1/2 teaspoon ground allspice 2 teaspoons freshly ground black pepper 2 teaspoons kosher salt 1 1/4 tablespoons sugar 1 tablespoon dry mustard 1 tablespoon minced garlic 2 tablespoons horseradish Instructions: In a small bowl combine the mustard seeds, lager, and malt vinegar. Cover and soak overnight. Strain the liquid and reserve in a separate container. Place the soaked seeds in a food processor and pulse 7 to 8 times. In a double boiler, place the cracked seeds and add the strained liquid, allspice, pepper, salt, sugar, dry mustard, garlic, and horseradish. Cook about 90 minutes, stirring occasionally. Remove from heat and let cool, then refrigerate. ","[IPA, Brown Ale, Hefeweizen, Riesling]" 24660,"Extra Rich-and-Creamy Macaroni and Cheese Kosher salt 8 ounces shell pasta 1 cup evaporated milk 2 large eggs 2 cups grated havarti cheese (about 6 ounces) 1 1/2 cups grated Colby jack cheese (about 4 ounces) Pinch of grated nutmeg 1/4 cup sour cream Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Combine the evaporated milk, eggs, havarti, Colby jack, 1/2 teaspoon salt and the nutmeg in a large saucepan over medium heat. Cook, whisking constantly, until smooth and thickened, about 8 minutes. Remove from the heat. Add the pasta and sour cream to the sauce; toss to coat, then let sit 5 minutes so the sauce thickens slightly. Add the reserved cooking water to loosen, if desired. ","[Chardonnay, Butter Chardonnay, Meursault, Puligny-Montrachet]" 24661,"Fried and Stuffed Rice Balls (Arancini di Riso) 2 cups cooked and cooled risotto or short-grain rice, recipe follows 1 cup Italian-style seasoned bread crumbs 2 cups cooked and cooled risotto or short-grain rice, recipe follows 1/2 cup Italian-style seasoned bread crumbs 1/2 cup finely grated Parmesan 1/4 cup finely chopped fresh basil leaves 2 eggs, at room temperature, beaten 4 ounces Gorgonzola, at room temperature, cut into 16 (1/2-inch) cubes Vegetable oil, for frying 2 cups low-sodium chicken broth 3 tablespoons unsalted butter, at room temperature 1/2 small onion, chopped 3/4 cup Arborio rice 1/4 cup dry white wine 1/4 cup finely grated Parmesan 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Breading: Put the bread crumbs in a medium bowl. Set aside.
Filling: In a medium bowl, combine the risotto, bread crumbs, Parmesan, basil, and eggs. With damp hands, using about 2 tablespoons of the risotto mixture, form the mixture into 1 3/4-inch diameter balls. Make a hole in the center of each ball and insert a cube of Gorgonzola. Cover up the hole to completely enclose the cheese. Roll the balls in the breading to coat.
In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve. In a medium saucepan, bring the broth to a simmer over high heat. Reduce the heat to low and keep the broth hot.
In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring frequently until tender, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until most of the liquid has evaporated, about 1 minute. Add 1/2 cup hot broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Cook the rice until tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove the pan from the heat and stir in the remaining butter, Parmesan cheese, salt, and pepper.
Yield: 2 cups ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 24662,"Foil-Packet Shrimp Scampi with Arugula Kosher salt 12 ounces linguine 2 tablespoons extra-virgin olive oil 1 1/2 pounds large shrimp, peeled and deveined 3 cloves garlic, finely grated Grated zest of 1 lemon, plus wedges for serving 1 tablespoon fresh oregano, finely chopped 1/4 teaspoon red pepper flakes 1/4 cup dry white wine 4 tablespoons unsalted butter 4 cups baby arugula (about 2 ounces) 1/4 cup grated parmesan cheese Instructions: Preheat a grill to medium. Lay out four 20-inch sheets of heavy-duty foil on a work surface. Bring 6 cups salted water to a boil in a large deep skillet. Add the linguine to the boiling water and cook, stirring occasionally, until pliable but not cooked through, about 5 minutes. Transfer to a large bowl using tongs, add 1 tablespoon olive oil and toss well. Add 1/2 cup of the cooking water and toss well (reserve the remaining cooking water). Add the shrimp, garlic, lemon zest, oregano, red pepper flakes and the remaining 1 tablespoon olive oil; season with salt and toss. Divide the pasta mixture among the foil sheets. Drizzle evenly with the wine and 1/2 cup more pasta cooking water total. Top each with 1 tablespoon butter. Bring the two short ends of the foil together and fold twice; fold in the sides to seal, leaving a little room for steam to circulate. Grill the packets seam-side up until puffed and the shrimp and pasta are fully cooked, 10 to 12 minutes. Carefully open the packets and add the arugula; toss to wilt slightly. Sprinkle with the parmesan and serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 24663,"Stuffed Mushrooms with Pine Nuts and Golden Raisins 24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling 2 tablespoons extra-virgin olive oil Kosher salt 1/4 cup olive oil 1/2 cup finely chopped carrot 1/2 cup finely chopped onion Kosher salt and freshly ground black pepper 1/2 cup grated fontina cheese 3 tablespoons pine nuts 3 tablespoons chopped golden raisins 2 tablespoons finely chopped fresh flat-leaf parsley 1 cup coarse fresh white breadcrumbs Instructions: Preheat the oven to 425 degrees F. For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the oil and 1/4 teaspoon salt in a large bowl. For the filling: Heat the olive over medium-high heat. Add the chopped mushroom stems, carrot, and onion and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool. Add the fontina, pine nuts, raisins and parsley to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened. Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 24664,"Malted Oatmeal Cream Pies 1 1/2 cups all-purpose flour 1 tablespoon malted milk powder (such as Carnation original) 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 3 cups quick or old-fashioned oats 1/2 cup sliced almonds 2 sticks unsalted butter, at room temperature 3/4 cup packed dark brown sugar 1/2 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 5 tablespoons unsalted butter, at room temperature 2 cups confectioners' sugar, plus more if needed 1 tablespoon malted milk powder (such as Carnation original) 2 tablespoons whole milk, plus more if needed 1/4 teaspoon pure vanilla extract Instructions: Make the cookies: Whisk the flour, malted milk powder, baking soda, cinnamon and salt in a medium bowl; set aside. Pulse the oats and almonds in a food processor until coarsely ground; set aside. Beat the butter with the brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture until just combined. Add the oat mixture and beat until just combined. Line 2 baking sheets with parchment paper. Scoop 1/4-cup balls of dough (about 24), about 2 inches apart, onto the prepared baking sheets. Freeze until firm, at least 1 hour. Preheat the oven to 350 degrees F. Bake the cookies until just golden and crisp around the edges, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely. Make the filling: Beat the butter with the confectioners' sugar and malted milk powder in a large bowl with a mixer on medium-low speed until combined. Reduce the mixer speed to low; add the milk and vanilla and beat until just combined. Increase the mixer speed to high and beat until light and fluffy, at least 5 minutes. (Add more milk if the filling is too thick; add more confectioners? sugar if it?s too thin.) Sandwich the filling between the cookies. Malted milk powder differentiates this from the usual oatmeal cookie. Grinding the oats is essential to getting the right texture. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 24665,"Leek Potato Soup 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium 3 tablespoons unsalted butter Heavy pinch kosher salt, plus additional for seasoning 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small 1 quart vegetable broth 1 cup heavy cream 1 cup buttermilk 1/2 teaspoon white pepper 1 tablespoon snipped chives Instructions: Chop the leeks into small pieces. In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes. Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold. ","[Burgundy, Chardonnay, Riesling, Sauvignon Blanc]" 24666,"Third Down Conversion Dog 4 beef or pork hot dogs 4 pretzel hot dog buns, split
Beer Cheese Sauce, recipe follows 2 tablespoons pickled jalapeno slices
1/4 cup french-fried onions (the ones that come in a canister)
1/4 cup spicy giardiniera or pickled sliced cherry pepper slices One 12-ounce can evaporated milk 1/4 cup lager
2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
4 ounces sharp Cheddar, freshly grated
4 ounces pepper jack cheese, freshly grated
2 ounces sliced American cheese, torn up (about 4 slices)
1 1/2 teaspoons cornstarch
Instructions: Heat a grill or grill pan over medium-high heat. Slice the hot dogs lengthwise to butterfly them, making sure not to slice all the way through. Place the hot dogs cut-side down on the grill and cook until nice and charred to your liking, 4 to 5 minutes per side. (I like a good heavy char for that extra texture and flavor.) Meanwhile, fill a large pot with a lid with about an inch of water, then place a steamer basket or vegetable steamer inside, and bring to a boil. Reduce the heat to a simmer, then add the pretzel hot dog buns and steam, covered, until soft and warmed through, 3 to 5 minutes. Remove the pot from the heat but keep covered. Nestle the dogs into the steamed pretzel buns and ladle on plenty of the Beer Cheese Sauce. Top with the sliced pickled jalapenos, fried onions and giardiniera or cherry pepper slices. In a medium saucepan over medium heat, combine the evaporated milk, lager, mustard and Worcestershire and whisk together until smooth. In a separate bowl, combine the cheeses and cornstarch until the cheese is completely coated. Add the cheese mixture to the beer mixture and cook, whisking constantly, until the cheese melts completely and the sauce is thickened, silky and smooth, 5 to 10 minutes. Keep warm. ","[Chardonnay, Riesling, Gouda, Gruyre]" 24667,"Mussels in Green Curry Sauce 2 pounds mussels 8 baguette slices, cut on an angle 2 tablespoons coconut oil 1 tablespoon minced fresh ginger 1 cup fresh cilantro leaves, plus 2 tablespoons finely chopped stems 2 heads baby bok choy, white and green parts separated, roughly chopped 2 tablespoons green curry paste Grated zest of 1 lime, plus lime wedges for serving 2/3 cup coconut milk 4 teaspoons fish sauce 1 teaspoon sugar Instructions: Remove any hairy beards from the mussels. Discard any mussels that are open and don\u2019t close after being tapped. Add the mussels to a medium bowl and cover with cold water; stir with your hand to remove any sand. Drain and set aside. Preheat the broiler. Place the baguette slices on a baking sheet and broil until golden brown, 2 to 3 minutes. Meanwhile, heat the coconut oil in a large pot or Dutch oven over medium-high heat. Stir in the ginger, cilantro stems and the white parts of the bok choy. Cook until slightly softened, 3 to 5 minutes. Add the curry paste and lime zest. Stir to coat the vegetables, about 2 minutes. Add the coconut milk, fish sauce, sugar and 1/2 cup water. Bring to a simmer and add the mussels. Cover and cook until the mussels open, 5 to 7 minutes (discard any unopened mussels). Uncover and reduce the heat to low. Add the green parts of the bok choy and half of the cilantro leaves. Toss to wilt slightly. Divide the mussels and sauce among shallow bowls and top with the remaining cilantro leaves. Serve with lime wedges and the toasted baguette slices. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Riesling]" 24668,"Poached Eggs on Toasted Baguette with Goat Cheese, and Black Pepper Vinaigrette Baguette, sliced lengthwise* Olive oil, to brush Salt and freshly ground black pepper 3 ounces fresh goat cheese 2 thinly sliced heirloom tomatoes 4 large eggs, poached 1 cup micro arugula Black Pepper-Tarragon Vinaigrette, recipe follows Fresh chervil leaves, to garnish 1/4 cup white wine vinegar 1 teaspoon Dijon mustard 1 1/2 teaspoons finely chopped fresh tarragon 1/2 teaspoon kosher salt 1/2 cup extra-virgin olive oil 1 teaspoon honey 1/4 teaspoon freshly ground black pepper Instructions: Heat a grill pan and broiler. Brush the halved baguette with olive oil, and season with salt and pepper. Put the bread onto a hot grill pan and grill cut-side down over high heat. Remove the grilled bread and spread the top of the bread with the goat cheese. Place the bread under the broiler and broil until the cheese is lightly golden brown. Top each slice of bread with a few slices of tomato and a poached egg. Cook's Note: Break the yolks on the sandwich. Put the micro arugula in a bowl and toss with a few tablespoons vinaigrette and season with salt and black pepper. Top each egg with some of the greens and drizzle with more of the vinaigrette. Vinaigrette: Whisk together the vinegar, mustard, tarragon, and salt in a medium bowl. Slowly whisk in the oil, until emulsified. Whisk in the honey and black pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 24669,"Grilled Squid and Vidalia Onion Salad with Grilled Tomatoes 4 plum tomatoes, halved 1 tablespoon olive oil Salt and freshly ground pepper 8 whole squid, skinned and cleaned 2 medium Vidalia onions, sliced 1/4-inch thick 1/2 pound arugula 1/2 pound frisee 2 tablespoons olive oil 2 tablespoons fresh lemon juice 6 mint leaves, cut into chiffonade Instructions: Brush tomatoes with oil and season with salt and pepper. Grill until just soft. Brush squid and onions with olive oil and season with salt and pepper. Grill squid for 3 minutes on each side. Grill onions on both sides until tender. Toss greens with olive oil and lemon and season with salt and pepper. Arrange greens on a platter and top with squid and onions, tomato and mint. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 24670,"Sesame Ginger Chicken 2 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes 6 tablespoons sesame oil 2 1/2 tablespoons sugar 2 tablespoons soy sauce 1 teaspoon cracked black pepper 1 cup plus 2 tablespoons cornstarch Vegetable or peanut oil 2 tablespoons minced garlic 1 tablespoon minced ginger 4 tablespoons Chinese Shoaxing rice wine 2 tablespoons hoisin sauce 2 tablespoons oyster sauce 2 tablespoons low-sodium soy sauce 1 1/2 tablespoons honey 1 tablespoon sambal chili sauce 1 tablespoon Thai chili sauce 1 lemon, zest and juice Toasted sesame seeds, for garnish Scallions, thinly sliced on an angle, for garnish Rice, for serving Instructions: For the chicken marinade: In a mixing bowl, combine the chicken with the sesame oil, sugar, soy sauce and pepper. Toss to coat, cover, place in the refrigerator and let sit 1 hour. For the stir-fry: Remove the chicken from the fridge. Add 1 cup cornstarch to a shallow baking dish and dredge each piece of chicken, shaking off any excess. Fill a Dutch oven or high-sided saute pan with enough oil to completely submerge the chicken pieces. Heat over high heat until glossy and the temperature reaches 375 degrees F. Deep fry the chicken until golden brown, about 3 minutes, adding your chicken in batches to avoid overcrowding and to keep your oil from dropping in temp too much. Remove to a paper towel-lined plate. In a large saute pan, heat 1 tablespoon oil over medium heat. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Next, add the rice wine, hoisin, oyster sauce, soy sauce, honey and the chili sauces; bring to a simmer. In a glass measuring cup, mix the remaining 2 tablespoons cornstarch with 1/4 cup very cold water (make sure you water is cold to avoid lumps!), whisking until combined. Add the mixture to the sauce and simmer for an additional minute, until the sauce thickens. Adjust seasoning to taste. Add in the fried chicken and toss to coat with the sauce. Add the lemon zest and juice. Garnish with toasted sesame seeds and scallions. Serve warm over rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 24671,"Satay Dip 1 tablespoon good olive oil 1 tablespoon dark sesame oil 2/3 cup small-diced red onion (1 small onion) 1 1/2 teaspoons minced garlic (2 cloves) 1 1/2 teaspoons fresh ginger root 1/4 teaspoon crushed red pepper flakes 2 tablespoons good red wine vinegar 1/4 cup light brown sugar, packed 2 tablespoons soy sauce 1/2 cup sesame paste (tahini) 1/4 cup ketchup 2 tablespoons dry sherry 1 1/2 teaspoon freshly squeezed lime juice Instructions: Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, sugar, soy sauce, sesame paste, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for the Grilled Lemon Chicken Skewers.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 24672,"MVP Chili 2 packages (19 ounces, each) Johnsonville Hot or Mild Italian Sausage Links, casings removed 1 large onion, diced 3 garlic cloves, minced 1 to 2 tablespoons chili powder 1/4 teaspoon cumin 1 can (12 ounces) beer or 1-? cups beef stock 1 can (28 ounces) crushed tomatoes 2 tablespoons tomato paste 1 can (16 ounces) red kidney beans, drained and rinsed 1 can (15.25 ounces) black beans, drained and rinsed 1 1/2 cups fresh or frozen whole kernel corn Salt and pepper to taste Accompaniments: chopped onion, grated cheese, sour cream, tortilla chips. Instructions:

1. In a soup kettle or Dutch oven, cook sausage over medium heat until no longer pink and lightly browned.
2. Add onions and garlic; continue to cook and stir until tender.
3. Stir in beer and allow to simmer for 5 minutes.
4. Add tomatoes and tomato paste, cook uncovered for 8-10 minutes.
5. Stir in remaining ingredients and heat through.
6. Salt and pepper to taste.
7. Serve. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 24673,"Teriyaki Sauce 1/2 cup soy sauce 1/4 cup water 2 tablespoons sweet rice wine 1 tablespoon, plus 2 teaspoons brown sugar 1/4 cup sugar 1 1/2 teaspoons minced garlic 1 1/2 teaspoons minced ginger 1/2 tablespoon cornstarch 1 tablespoon water Instructions: Combine ingredients in a saucepan on medium heat until the sugar is dissolved.
   To make glaze: Mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened. ","[Sauvignon Blanc, Riesling, Pinot Grigio]" 24674,"Pina Colada Key Lime Pie 8 ounces graham crumbs 3 tablespoons melted butter 2 tablespoons honey 1/4 cup brown sugar 16 ounces heavy whipping cream, very cold 2 tablespoons confectioners' sugar 2 teaspoons pure vanilla extract 1 (14-ounce) can sweetened condensed milk 1/4 cup fresh diced pineapple (about the size of a pea), juice drained 1/4 cup shredded coconut, toasted 4 ounces Key lime juice (not Persian lime or lemon) 1/4 cup coconut chips, toasted, for garnish Instructions: Preheat the oven to 350 degrees F. For the crust: Combine the graham crumbs, butter, honey, and brown sugar in a bowl. Do not over mix as it will make the crust tough. Evenly spread the mixture on the bottom and up the sides of an ungreased 9-inch pie tin or glass pie dish. Bake for 8 to 10 minutes. Remove from the oven, place on a cooling rack, and let rest. For the filling: Combine the cold whipping cream, confectioners' sugar, and vanilla and whip, using a hand mixer or stand mixer, until peaks form. Combine the sweetened condensed milk, diced pineapple, shredded coconut, and 4 ounces of the whipped cream mixture in a 6-quart mixing bowl and whisk well. (Place the balance of the whipped cream mixture in the fridge to keep it stiff.) Once well incorporated, slowly add the Key lime juice in intervals, do not add all at once. The juice will have a chemical reaction with the cream, causing it to thicken. Do not over mix as it will break down the mixture, causing it to become runny. The mixture will begin to thicken (you want it thick). Once the crust has cooled, spoon the pie filling into the center of the crust and spread evenly towards the edges with a pastry knife or the spoon. Place into the fridge for 2 hours to completely set up. Fill a pastry bag 1/2 way and squeeze dollops of the remaining whipped cream around the border of the cooled pie. Sprinkle coconut chips on top of the whipped cream border. Make a pot of coffee, cut the pie into your desired portion size, and sit down and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 24675,"Cranberry Cashew Jumbles 1 cup firmly packed brown sugar 1/2 cup butter, softened 1/2 cup sour cream 1 egg 1 teaspoon vanilla extract 2 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1 cup chopped salted cashews 5 ounces chopped dried cranberries 1 1/2 cups confectioners' sugar 3 tablespoons orange juice Instructions: Preheat oven to 375 degrees F. In a large mixing bowl, combine brown sugar and butter. Beat at medium speed until creamy. Add sour cream, egg, and vanilla. Continue beating until mixed well. In a separate bowl, combne flour, baking powder and baking soda. Add flour mixture, a little at a time, and mix well. Stir in cashews and cranberries. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Cool completely. Frosting: Stir together confectioners' sugar and orange juice in a small bowl. Drizzle over cooled cookies. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 24676,"Sticky Crispy Orange Shrimp 1/2 cup orange juice 1 tablespoon grated ginger 1 tablespoon honey 1 tablespoon soy sauce 1 teaspoon cornstarch 1/2 teaspoon crushed red pepper Splash of rice vinegar Splash of sesame oil Pinch kosher salt 1 clove garlic, grated Vegetable oil, for frying 1/2 cup all-purpose flour 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 large eggs 1 1/2 cups panko breadcrumbs 1 pound peeled and deveined jumbo shrimp, butterflied and tails removed Rice, for serving 2 scallions, sliced thin, for garnish Instructions: For the sauce: Put the orange juice, ginger, honey, soy sauce, cornstarch, crushed red pepper, vinegar, sesame oil, salt and garlic in a small nonstick skillet over medium heat and whisk thoroughly to incorporate the cornstarch into the liquid. If you have a few lumps remaining, that is fine. Heat until bubbling and starting to thicken, about 5 minutes. Remove from the heat and set aside. For the crispy shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F. Add the flour, salt and pepper to a shallow dish. Crack the eggs into a second shallow dish and beat well. Place the panko in a third dish. Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg and finally in the breadcrumbs, pressing to make sure each shrimp has an even coating. Fry the shrimp in 2 batches, flipping halfway through, until golden, 1 to 2 minutes per side. Drain on a paper towel-lined plate. Before serving, add the sauce to the bottom of a bowl. Add the shrimp and toss gently to coat. Serve over rice and garnish with the sliced scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 24677,"Dutch Apple Pie Cocktail 10 ounces cloudy apple cider (nonalcoholic), heated 4 ounces calvados (apple brandy from Normandy France)
2 ounces Demerara Sugar Syrup, recipe follows 1 ounce lemon juice
1 teaspoon ground cinnamon
6 dashes bitters
Brown rock candy stirrers, for garnish 1 cup demerara sugar Instructions: Add the apple cider, calvados, Demerara Sugar Syrup, lemon juice, cinnamon and bitters to a tea pot and stir thoroughly. Pour into tea cups on saucers and garnish with rock candy stirrers. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Port]" 24678,"Breaded Pork Tenderloin Sandwich 1 pork tenderloin, trimmed (about 1 1/4 pounds) 1 cup buttermilk 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon sweet paprika 1/4 teaspoon sugar Kosher salt and freshly ground black pepper 1 cup all-purpose flour 2 large eggs, beaten 2 cups plain breadcrumbs Vegetable oil, for frying 4 toasted hamburger buns Lettuce, tomato slices, onion slices, pickle rounds, mayonnaise and mustard, for serving Instructions: Cut the pork tenderloin crosswise into 4 even pieces. Cut each piece crosswise again, but do not go all the way through; you should be able to open it like a book. Pound each piece with a mallet until 1/4-inch thick and 6 to 8 inches across. Whisk together the buttermilk, garlic powder, onion powder, paprika, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Add the pork cutlets. Make sure all the pieces are coated well with the buttermilk marinade. Cover and refrigerate for at least 4 hours and up to overnight.
Set up a breading station with 3 shallow dishes: the flour in the first dish, eggs in the second and breadcrumbs in the third. Sprinkle all 3 dishes with salt and pepper.
Fill a large, high-sided skillet with about 1/2-inch oil, attach a deep fat fry thermometer and heat to 350 degrees F. Dredge each pork cutlet in the flour first, then in the egg and finally in the breadcrumbs. Gently place into the hot oil without overcrowding the skillet. You will need to fry the cutlets in batches. When the cutlets are golden brown on one side, about 2 minutes, carefully turn and cook for another 2 minutes. Drain well on a paper-towel-lined plate.
Build the sandwiches by putting the cutlets between the burger buns and garnishing with lettuce, tomato, onion, pickle, mayonnaise and mustard. The cutlet should hang generously over the bun. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 24679,"Raspberry Mocha'tini 1 oz. Smirnoff Raspberry Flavored Vodka 0.25 oz. Godiva Original Liqueur 0.25 oz. raspberry liqueur 1 oz. cold espresso Instructions: Fill shaker with ice. Add Smirnoff Raspberry Flavored Vodka, Godiva Original Liqueur, raspberry liqueur, and cold espresso. Shake well and strain into a chilled martini glass. Garnish with fresh raspberries.; ","[Merlot, Cabernet Sauvignon, Pinot Noir]" 24680,"California Crab Stack on Japanese Pickled Cucumber-Mache Salad Dressed with Tarragon Dijon Dressing 2 ounces sourdough bread crumbs 6 ounces Dungeness crab meat 1 whole egg, slightly beaten 1 tablespoon Maui onion, finely diced 1 tablespoon parsley, coarsely chopped 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce 2 tablespoons mayonnaise Olive oil, for sauteing 1 cup Japanese cucumber, peeled and julienned 1/4 cup Maui onion, julienned 1 cup machj lettuce (or other seasonal 'soft' lettuce) 3 tablespoons Champagne vinegar 2 tablespoons olive oil Salt and pepper, to taste Flower petal confetti (optional garnish) 1/2 cup red wine vinegar 3/4 cup olive oil 2 tablespoons Dijon mustard 2 tablespoons honey 2 tablespoons light brown sugar 1 teaspoon dry tarragon Salt and pepper, to taste Instructions: Combine the sourdough bread crumbs and Dungeness crab meat, set aside. Combine remaining ingredients, except olive oil, and mix thoroughly. Gently fold in the crab and bread crumb mixture. Shape into patties approximately 1/2-inch thick. Heat olive oil in a non-stick saute pan. Cook crab cakes over medium heat to a golden brown about 2 to 3 minutes. Set aside. Combine all ingredients except flower confetti and refrigerate. Whisk together all ingredients and refrigerate. Place 1/4 cup of the salad mixture in the center of each of 4 plates. Place a crab cake on top of each salad. Drizzle each plate with Tarragon Vinaigrette and sprinkle with a garnish of flower petal confetti. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Ros]" 24681,"Almost-Famous Orange Milkshake 1 6-ounce can frozen orange juice concentrate, thawed 1 cup whole milk 1 teaspoon vanilla extract 1/4 cup confectioners' sugar 1/4 cup granulated sugar Instructions: Mix the orange juice concentrate with 1 cup water in a large measuring cup or bowl. (You can also use 2 cups orange juice instead of this mixture.) Transfer the orange juice to a blender. Add the milk, vanilla, both sugars and 1 cup ice and blend until smooth and frothy. Divide among 4 chilled glasses. ","[Chardonnay, Moscato, Riesling]" 24682,"Vegetable, Herb and Cheese Souffle 3 tablespoons unsalted butter, plus more for buttering ramekins 1/4 cup all-purpose flour 1 teaspoon kosher salt 1 1/2 cups shredded fontina 1/2 cup chopped fresh fines herbes (a mixture of parsley, chives, chervil and tarragon) or chopped chives 1/2 cup chopped fresh fines herbes (a mixture of parsley, chives, chervil and tarragon) or chopped chives
2 large eggs plus 1 large egg white Instructions: Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of four 6- or 8-ounce ramekins. Melt the butter in a medium saucepan over medium heat. Add the flour and salt and cook, stirring, about 1 minute. Add 3/4 cup water, bring to a simmer and cook, whisking constantly, until the mixture is as thick as pudding, about 3 minutes. Remove from the heat and stir in the cheese, fines herbes and whole eggs. Transfer to a medium bowl and stir until slightly cool. Beat the egg white in another medium bowl until soft peaks form, about 2 minutes. Gently fold the whites into the cheese mixture until there are only a few streaks. Put the prepared ramekins on a baking dish, divide the batter evenly among them and smooth the tops with a spoon. Bake until golden and puffed about 1 inch above the lips of the ramekins, 15 to 20 minutes. Serve and enjoy right away. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24683,"Ranch Muffaletta Sandwich One 3-ounce jar pimentos, drained 1 cup mixed pitted olives, chopped
1/4 cup mayonnaise
2 tablespoons chopped jarred jalapenos
1 tablespoon red wine vinegar
3 green onions, thinly sliced
Kosher salt and freshly ground black pepper
1 cup thinly sliced iceberg lettuce 1 teaspoon olive oil
1/2 teaspoon red wine vinegar
1 ciabatta loaf
1/4 cup store-bought ranch dressing
6 ounces sliced salami
6 ounces sliced ham
6 ounces sliced mortadella
6 ounces thin deli sliced beef
6 ounces sliced provolone cheese
7.5 ounces sliced pepper jack cheese
Instructions: For the spicy olive spread: In a bowl, mix together the pimentos, olives, mayo, jalapenos, vinegar and green onions until combined. Season with salt and pepper; set aside. For the sandwich: Lightly dress the iceberg in the olive oil and vinegar. Split the ciabatta in half lengthwise. Smear half of the spicy olive spread onto the bottom half of the bread and the other half onto the top half of the bread. Spoon half of the ranch dressing on one side and spread, then repeat with the other side. On the bottom half, layer half the meat and cheese. Top with the iceberg, followed by the remaining meat and cheese. Finally, put the top half of the ciabatta on top. Wrap in plastic wrap and place on a baking sheet with a second baking sheet and a heavy iron skillet on top to weigh it down. Put in the fridge for at least 2 hours. To serve: Slice into 4 pieces. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 24684,"Fried Rice Paper with Furikake Neutral oil, such as vegetable or canola, for frying 4 (8 1/2-inch) round rice paper wrappers
Furikake, to taste
Instructions: Fill a large heavy-bottomed pot or Dutch oven with 1 inch of oil. Clip a deep-fry thermometer to the pot. Heat over medium-high heat until the thermometer registers 380 degrees F. Line a baking sheet with paper towels. Gently place 1 rice paper wrapper in the oil and fry, pushing the wrapper down slightly with a slotted spoon, until doubled in size, puffed, crisp and white, 3 to 5 seconds. Transfer with the slotted spoon to the prepared baking sheet to drain. Sprinkle generously with furikake while hot. Repeat with the remaining rice paper wrappers. Break into small pieces and serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 24685,"Knife-and-Fork Chili Turkey Burgers 2 1/2 pounds ground turkey 1 cup shredded sharp Cheddar 1/2 cup finely chopped red bell pepper 1/4 cup finely chopped red onion 1 tablespoon Quick and Easy Sugar-Free Ketchup, recipe follows 1 tablespoon chili powder 1 teaspoon salt 1/4 teaspoon black pepper Pinch cayenne pepper 1 large egg, beaten 2 tablespoons vegetable oil 10 tablespoons mayonnaise 10 red leaf lettuce leaves 10 tomato slices 10 onion slices 10 pickle spears 8 ounces no-sugar-added tomato sauce 6 ounces no-sugar-added tomato paste 2 tablespoons white vinegar 1/4 cup sugar substitute (recommended: Splenda) Instructions: Make the Burgers: Mix all the ingredients together with your hands, except the oil, in a bowl.
Divide the meat mixture into 10 equal-sized patties.
Heat the oil in a large skillet over medium-high heat. Working in batches, cook the burgers, turning once, until lightly browned and cooked through, about 7 minutes per side. (An instant-read thermometer inserted in the center of the thickest burger should read at least 165 degrees F.)
Divide the burgers among plates--2 to a plate. Dollop each serving with mayonnaise and stack lettuce, tomato, onion, and pickle on top. Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 24686,"Bibb Cobb Salad 3 large eggs 5 slices bacon Four 1/4-inch-thick chicken cutlets (about 1 pound) Kosher salt and freshly ground black pepper 3 tablespoons vegetable oil 3 tablespoons cider vinegar 2 teaspoons Dijon mustard 2 heads Bibb lettuce, leaves separated and large leaves torn 1 avocado, sliced 2 cups grape tomatoes, halved 4 ounces blue cheese, crumbled Instructions: Put the eggs in a small saucepan and cover with cold water by 1-inch. Bring to a boil over medium-high heat. Boil for 30 seconds, then take off the heat. Cover and let stand for 8 minutes. Drain and rinse under cold water until cool. Crack all over and then peel. Put the bacon in a cold skillet and cook, flipping once, over medium heat until crisp, 5 to 6 minutes per side. Transfer the bacon to a paper-towel-lined plate to drain. Increase the heat to medium-high. Sprinkle the chicken lightly with salt and pepper and add to the bacon drippings in the skillet. Cook, flipping once, until golden brown and cooked through, about 4 minutes per side. Transfer to a plate. Combine the hard-boiled eggs, 1/3 cup water, the oil, vinegar, mustard, 3/4 teaspoon salt, and any accumulated juice from the cooked chicken in a blender and puree until smooth and creamy. Add more water a little at a time to thin if necessary. Crumble or chop the bacon. Cut the chicken into strips. Toss the lettuce with half of the dressing in a large bowl. Top with the chicken, bacon, avocado, tomatoes, and blue cheese. Drizzle with the remaining dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24687,"Sauteed Greens with Lemon 1 tablespoon olive oil 1 clove garlic, finely chopped 1 pound fresh kale, Swiss chard, spinach, or beet greens washed and rinsed and stems removed 1 tablespoon lemon juice Salt and pepper Instructions: In a large skillet, heat the oil over medium high heat. Add the garlic and cook for 30 seconds. Stir in the greens and cover. Cook for about 1 minute or until they are just wilted. Sprinkle with lemon juice and season with salt and pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 24688,"Pear and Melon Cocktail 1-1/2 oz. of Pear vodka 1/2 honeydew melon, quartered 2 pears, quartered 2 thin slices of fresh ginger Instructions: Remove the seeds and skin from the honeydew. Blend the honeydew, pears and ginger until liquefied. Pour the Pear vodka into a tall chilled glass and add the melon-pear-ginger concoction. Stir and serve. ","[Prosecco, Moscato, Riesling]" 24689,"Cocoa Krispies Treats TM 3 tablespoons butter or margarine 1 package (10 oz., about 40) regular marshmallows

• OR - 4 cups miniature marshmallows 6 cups COCOA KRISPIES? cereal Instructions: In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG'S® COCOA KRISPIES® cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary. ","[Chardonnay, Riesling, Moscato, Merlot]" 24690,"Turkey Sausages with Spicy Beans : Sausages with Fagioli All'uccelletta 2 tablespoons olive oil 8 turkey sausages 5 cloves garlic, peeled and sliced into chunks 1 pound cherry tomatoes, quartered 3 dry red hot peppers Salt and freshly ground black pepper 2 (15-ounce) cans cannellini beans, drained and rinsed 5 fresh bay leaves 2 handfuls fresh flat-leaf parsley, leaves picked and chopped Instructions: Heat a large high-sided saute pan over medium-high heat. Add the olive oil to heat. Once hot, add the sausages and brown on all sides, for about 8 minutes total. Remove the sausages from the pan to plate and reserve. Add the garlic, and saute until golden and brown. With a wooden spoon, stir in the chopped tomatoes and red peppers and season with salt and pepper. Lower the flame, and cover the pan with a lid, simmer for 10 minutes, until the tomatoes have broken down and thickened to a sauce-like consistency.
  Add the browned sausages (and any juice left on the plate), beans, and bay leaves to the thickened tomatoes. Stir well and simmer for another 10 minutes.
  Add the chopped parsley before serving.
  ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 24691,"Ackee and Salted Codfish (Saltfish) 1/2 pound salted codfish 2 tablespoons olive oil 1 small onion, diced 1 bunch scallions, diced 1 teaspoon garlic, chopped 1 sprig thyme 1 red bell pepper, diced 1 green bell pepper, diced 1 habanero pepper, chopped 1/2 pound cooked ackee* Salt and freshly ground black pepper Instructions: Soak salted codfish in water for 1 hour to release salt. In a medium saucepot, with enough water to cover the salted codfish, boil for 15 minutes. Strain, remove any bones, and let cool. Set aside. In a large pan with olive oil, saute onion, scallions, and garlic until onions are translucent. Add salted codfish and saute for an additional 5 minutes. Add thyme and peppers. Then add ackee and saute for 3 to 5 minutes. Serve. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 24692,"Marinated Mushroom and Arugula Salad 1/4 cup, plus 2 tablespoons extra-virgin olive oil 10 ounces white or cremini mushrooms, stemmed if woody or dry 1 small red onion, sliced 2 tablespoons water 2 cloves garlic, peeled and roughly chopped 1 teaspoon whole coriander seeds Pinch red pepper flakes 1 1/2 teaspoons kosher salt Freshly ground black pepper 1/4 cup white wine vinegar 1/4 cup sliced almonds 8 cups arugula (about 3 bunches) 2 ounces Manchego or Parmesan Instructions: Heat 2 tablespoons of the oil in a skillet over medium heat. Add the mushroom caps and cook until brown and tender, about 8 minutes. Stir the remaining olive oil, vinegar, onion, water, garlic, coriander, pepper flakes, salt, and pepper together in a bowl. Add the oil mixture to the mushrooms and cook until tender and marinade has reduced, about 10 to 12 minutes. Transfer to a bowl and cool. Serve now or refrigerate for up to a week. Meanwhile, put the almonds in a small dry skillet over medium heat, toss until evenly toasted and fragrant, about 2 minutes. Set aside. Toss the arugula with the marinated mushrooms and marinade in a large bowl and divide among 4 plates. Shave the cheese and scatter the almonds over the top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 24693,"Amatriciana Sauce 4 ounces diced guanciale or pancetta 2 cloves garlic, minced
  1 medium onion, diced
  1 tablespoon chopped fresh oregano 1 teaspoon dried cl flakes
  Salt and pepper Two 8-ounce cans San Marazano tomatoes, pureed
  Serving suggestions: pasta or pizza dough Instructions: Add guanciale to a saucepot over medium heat and cook until slightly crispy, then add garlic, onions, oregano, cl flakes and salt and pepper and cook until translucent. Add pureed tomatoes and cook over medium-low heat for 30 minutes. Serve over pasta or spread on pizza dough and bake. ","[Ros, Chianti, Montepulciano, Barbera]" 24694,"Tagliatelle with Shrimp and Squid 1 pound all-purpose flour 4 large eggs plus 1 yolk
  1/4 cup olive oil
  1 to 2 tablespoons water, more if needed
  1 teaspoon kosher salt
  1 fennel bulb, cored and julienned 1/2 red onion, thinly sliced
  2 tablespoons olive oil
  2 cloves garlic, smashed and finely chopped
  1/2 zucchini, diced
  1 plum tomato, diced
  Kosher salt
  Pinch crushed red pepper
  1/2 cup white wine
  1/4 cup chicken stock
  4 jumbo shrimp (21/25 count), deveined and halved lengthwise
  2 squid, cleaned and sliced
  3 cups arugula 2 tablespoons olive oil Kosher salt Grated Parmesan, for serving Fennel fronds, for garnish Instructions: For the pasta dough: Put the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack the eggs and yolk into the hole, and add the olive oil, salt and water. Using a fork, beat the eggs together with the olive oil, water and salt, and then begin to incorporate the flour into the egg mixture. (Be careful not to break the sides of the well, or the egg mixture will run all over your work surface and you'll have a big mess! Also, don't worry about lumps.) When enough flour has been incorporated into the egg mixture that it won't run all over the place, begin to use your hands to get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together into a homogeneous mixture, THEN you can start kneading. When kneading, it is VERY important to put your body weight into it--get on top of the dough to really stretch, not tear, it. Using the heels of your palms, roll the dough to create a smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader or 10 to 15 minutes for an inexperienced kneader. This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun! When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. For the shrimp and squid sauce: In a large pan, saute the fennel and onion in the oil until translucent, 2 to 3 minutes. Add the garlic, zucchini, tomato and some salt, and continue to cook, stirring occasionally, another few minutes. Stir in the red pepper. Add the wine, bring to a boil, and cook until reduced by half, about 3 minutes. Add the chicken stock, bring to a boil, and simmer until slightly thickened. Add the shrimp and squid. Cook until just done, being careful not to overcook the shrimp and squid or else they'll be rubbery. Take off the heat, set aside and keep warm. For the arugula salad: Toss the arugula in the olive oil; season with salt.
  To finish the pasta: Bring a pot of salted water to a boil. Roll out the pasta very thin with a pasta maker, following the manufacturer's instructions. Then use the machine to cut the pasta into tagliatelle. Cook a quarter of the pasta in boiling water for 4 to 5 minutes (save the remainder for another use). To serve: Divide the tagliatelle among 4 plates and divide the sauce over it, making sure each plate gets some pieces of shrimp and squid. Top with the arugula salad and some grated Parmesan, and garnish with fennel fronds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 24695,"Citrus Crinkle Cookies 2 cups all-purpose flour (see Cook's Note) 1 teaspoon baking powder 1/4 teaspoon kosher salt 1 stick (8 tablespoons) unsalted butter, at room temperature 1/2 cup packed light brown sugar 1 cup granulated sugar 1 large egg 1/2 teaspoon vanilla extract 2 tablespoons finely grated citrus zest (lemon, lime or orange) plus 3 tablespoons juice 4 to 6 drops yellow, green or orange gel food coloring 1/2 cup confectioners' sugar Instructions: Whisk together the flour, baking powder and salt in a medium bowl. Combine the butter, brown sugar and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
  Add the egg and beat until incorporated. Add the vanilla extract, citrus zest, citrus juice and food coloring and beat until incorporated. Decrease the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
  Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Scoop tablespoons of the chilled dough and roll into balls. Toss each ball in the granulated sugar first, then in the confectioners' sugar, coating them very generously and thoroughly. Arrange the balls about 1 inch apart on 2 baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
  Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
  Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for a few minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
  ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24696,"Grilled Zucchini Succotash 2 zucchini, halved lengthwise 3 tablespoons olive oil Salt and freshly ground pepper 1 red onion, peeled and finely chopped 2 cloves garlic, finely chopped 3 ears fresh corn, kernels cut off 2 tomatoes, seeded and diced 1 poblano cl, grilled, peeled, seeded, and diced 1 jalapeno pepper, grilled, peeled, seeded, and diced 2 cups heavy cream 1/4 cup crumbled queso fresco cheese 1/4 cup chopped cilantro leaves Instructions: Heat grill to high. Brush cut side of zucchini with 2 tablespoons of the oil and season with salt and pepper. Grill, cut-side down, until golden brown, about 2 to 3 minutes. Turn over and continue cooking until just cooked through. Remove from heat and cut into small dice. Heat remaining oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the corn kernels and cook for 5 minutes. Add the tomatoes, cl peppers, diced zucchini, and heavy cream and cook until the cream is reduced by half and begins to thicken. Season with salt and pepper, to taste. Remove from the heat and add the cheese and cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 24697,"Grandma Adeline's 1940's War Cake 1 cup white raisins 2 cups water 1/2 cup lard 1 3/4 cups white flour 1 tsp baking soda 1 tsp nutmeg 1 cup white sugar 1 tsp cinnamon 1 tsp cloves Dash baking powder 1/2 tsp salt 1 egg Instructions: Boil raisins in water for 10 minutes. Add lard. Let melt. Sift dry ingredients together and add to raisins/lard in pan. Add egg. Pour into greased loaf pans. Bake for 45 min to 1 hour at 350 degrees.
  ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 24698,"Mexican Four Cheese Potatoes Au Gratin 1 jar (16 ounces) Pace? Mexican Four Cheese Salsa con Queso 3/4 cup Swanson? Chicken Broth (Regular, Natural Goodness? or Certified Organic) 1/4 cup heavy cream or half-and-half 3 medium potatoes, peeled and thinly sliced (about 3 cups) Instructions: Stir the queso, broth and cream in a medium bowl. Put half of the potatoes in a 2-quart shallow baking dish. Pour half of the queso mixture over the potatoes. Repeat with the remaining potatoes and queso mixture. Bake at 350 degrees F for 50 minutes or until the potatoes are tender. Let stand for 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 24699,"Kids Can Make: Healthy Cinnamon-Raisin Soft Pretzels 3 tablespoons unsalted butter, at room temperature, cut into small pieces, plus 2 tablespoons melted unsalted butter plus more melted butter for greasing bowl 1/3 cup packed dark brown sugar One 1/4-ounce package active dry yeast 5 cups white whole wheat flour 1 cup raisins, finely chopped 2 teaspoons kosher salt 2 teaspoons ground cinnamon Cooking spray 1 tablespoon baking soda 3 tablespoons granulated sugar Instructions: Combine 2 cups warm water (110 to 115 degrees F), butter pieces and brown sugar in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water, and let stand until foamy, about 10 minutes. Whisk together the flour, raisins, 1 teaspoon of the salt and 1 teaspoon of the cinnamon in a large bowl. Add half the flour mixture to the yeast, and mix on low speed until incorporated, scraping down the side of the bowl as needed. Add the remaining flour, increase the speed to medium and continue to beat until the dough gathers around the hook and pulls away from the side of the bowl. Once this happens, continue to beat until the dough is smooth, about 5 minutes more. Remove the dough ball, butter the inside of the bowl, return the dough ball to the bowl, cover and let rise in a warm spot until doubled in size, about 1 hour. Position 2 racks in the upper and lower thirds of the oven, and preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper, and spray generously with cooking spray. Punch down the dough, and cut it in half. Divide each half into twelve even pieces, and cover with a towel. Roll each piece of dough into an 18-inch rope, working from the middle out. (It helps to hold the dough ends and slap the center of the length on the counter as you stretch and roll.) Make a U shape with one of the dough ropes, lift the ends and twist in the center twice; fold the ends over and down, and pinch to secure them to the bottom of the U to finish the pretzel shape. Transfer the pretzels to the prepared baking sheets. Cover loosely with plastic wrap, and let rest at room temperature until the pretzels rise slightly, about 30 minutes. Meanwhile, combine 10 cups water and the baking soda in a large, wide pot, and bring to a low simmer (190 to 200 degrees F), whisking until the baking soda dissolves. Stir together the granulated sugar and the remaining 1 teaspoon salt and 1 teaspoon cinnamon in a small bowl. Cut the parchment paper with scissors around each pretzel. Leaving the pretzel on the paper (so it keeps its shape while transporting to the simmering water), remove the pretzels from the baking sheets. Reline each baking sheet with parchment, and spray generously with cooking spray. Put each pretzel, top-down, into the simmering water, and remove the paper. Simmer until the pretzels plump, about 1 minute. Carefully flip the pretzels, and continue to simmer 45 seconds more. Remove each with a slotted spoon, shake off excess liquid, place on the prepared baking sheets and sprinkle with some of the cinnamon-sugar mixture. Bake the pretzels until they're a few shades darker and the bottoms are nicely browned, 16 to 18 minutes, rotating about halfway through. Brush with the melted butter. Store the pretzels at room temperature in an airtight container for up to 2 days, or freeze them for up to 1 month (let thaw at room temperature). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24700,"Gingered Pineapple Chicken Skewers 2 (15 ounce) cans crushed pineapple 3 tablespoons lime juice 5 tablespoons soy sauce 1 tablespoon light brown sugar 1 tablespoon sesame oil 1 tablespoon grated ginger 3 pounds boneless skinless chicken breast or thigh meat, cut lengthwise into 1-inch wide strips 1 medium scallion, thinly sliced for garnish 36 (6-inch) wooden skewers Instructions: Combine everything except chicken and skewers in a large nonreactive bowl and whisk to combine. Add chicken strips and toss to coat. Cover and marinate at least 4 hours. When ready to cook, heat oven to 425 degrees and arrange a rack in the middle. Remove chicken from marinade (reserving marinade) and thread 1 piece of chicken on each skewer. Heat the reserved marinade in a saucepan until boiling and boil for 3 minutes. Cool a bit before using. Arrange skewers on a foil-lined baking sheet in a single layer. Bake for 10 minutes, flip skewers and baste with remaining marinade (you don't need to use it all). Bake about 5 more minutes, until golden brown on both sides. Transfer to a platter, garnish skewers with scallions, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24701,"\Blazing\ Big Rice Noodles with Beef 5 ounces flank steak, thinly sliced 1 1/2 teaspoons dark soy sauce 1 teaspoon cornstarch 1/2 teaspoon sesame oil plus few drops for sprinkling 1/2 cup fresh chicken broth 2 tablespoons oyster sauce 1 1/2 tablespoons light soy sauce 2 teaspoons red wine vinegar 1 teaspoon dark soy sauce 1 1/2 teaspoons sugar About 1 cup peanut or vegetable oil 14 ounces fresh \big rice noodles,\ sliced in 3/4-inch widths 8 slices jalapeno peppers 1 1/2 teaspoons Chinese salted black beans 2 teaspoons chopped fresh ginger 2 teaspoons chopped fresh garlic 3 tablespoons thinly sliced strips red bell or fresh cl pepper 3 scallions, cut into 2-inch lengths 5 ounces baby bok choy, quartered lengthwise 1/4 cup sliced scallion greens Fresh ground black pepper Instructions: Mix the beef with the dark soy sauce, salt, cornstarch, and the 1/2 teaspoon sesame oil, and set aside. Mix 1/4 cup of the broth, the oyster sauce, light soy sauce, vinegar, dark soy sauce, and sugar; set aside. Heat about a cup of oil in a wok or skillet and when hot but not smoking, add the beef and cook, stirring, until the meat starts to change color (it should be pink). Remove with a slotted spoon to drain. Remove the oil from the pan and reserve. Heat a wok or skillet to hot and add 4 tablespoons of the reserved oil, and swirl the oil around the pan. When hot, add the noodles, spread out over the bottom of the pan, and let cook for 2 to 3 minutes, until lightly browned. Flip and cook for another 1 to 1 1/2 minutes. Push the noodles aside, and add the jalapenos, black beans, ginger, and garlic. Stir briefly, then toss with the noodles. When fragrant, add the red pepper, scallions and bok choy, and continue to toss. Add the oyster sauce mixture and toss to coat. Re-add the beef and stir briefly. Add the remaining broth and continue to stir and cook until most of the liquid is gone. Remove to a plate and serve sprinkled with the green scallion slices, the sesame oil, and the black pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 24702,"Savory Oatmeal Bowl with cl Cream Cheese 1/2 teaspoon sesame seeds 1 ounce low-fat cream cheese, at room temperature 1 tablespoon cl paste, such as gochujang (Korean red cl paste) 1 cup low-sodium chicken broth 1/3 cup old-fashioned rolled oats Kosher salt, optional Nonstick cooking spray 1 large egg 1 scallion, sliced 1 sheet nori, cut into thin ribbons with kitchen shears Instructions: Swirl the sesame seeds in a small nonstick skillet over medium heat until they begin to brown and toast, 3 to 4 minutes. Transfer to a small bowl; set aside. Stir together the cream cheese, cl paste and 1 tablespoon water with a rubber spatula in another small bowl until combined. Refrigerate until ready to use. Bring the chicken broth, oats, 1 cup water and a pinch of salt, if using, to a simmer in a small saucepan over medium-high heat and cook, stirring frequently, until the oats soften and breakdown and the mixture is the consistency of a loose porridge, 15 to 20 minutes. Pour into a cereal bowl, cover and keep warm. Generously spray the skillet with cooking spray, and set over medium-high heat. Crack the egg into a mug or small bowl, and carefully slide it into the hot skillet. Cook until the white is set and brown and crispy on the bottom and edges and the yolk is still runny, 2 to 3 minutes. Use a spatula to help slide the egg on top of the oatmeal. Then arrange neat piles of the cl cream cheese, scallions and nori on top of the oatmeal. Sprinkle with the toasted sesame seeds. Then take a photo! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 24703,"Bunny Face 1 Vanilla Cupcake, recipe follows Basic Glaze Icing, tinted Deep Yellow, or color of choice, recipe follows 2 Jordan almonds, color of choice 2 pink dots 1 jujube, color of choice 6 (1/2-inch) pieces red string licorice 2 2/3 cups sugar 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces 2 large eggs 2 large egg yolks 2/3 cup milk 2/3 cup water 2 1/2 teaspoons pure vanilla extract 2 2/3 cups all-purpose flour 1 1/3 cups cake flour 4 teaspoons baking powder 1/2 teaspoon fine salt 3 (1 pound boxes) confectioners' sugar 1 cup water 5 tablespoons light corn syrup 1 tablespoon pure vanilla extract Food coloring, as desired (see suggested colors below) Instructions: Dip the surface of the cupcake into the Deep Yellow Icing to cover top completely, allowing excess to drip into the bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using. Place Jordan almonds on cupcake to make ears. Place 2 pink dots below almonds to make eyes. Place 1 mini jujube below eyes to make the nose. Cut pieces of red string licorice and place 3 on each side of the nose to make whiskers. Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside. Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend. Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes. Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting. Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (so it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy. Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin. For Light Blue Icing: In a small bowl, combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing. For Deep Yellow Icing: In a small bowl, combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing. For Purple Icing: In a small bowl, combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24704,"Gazpacho Pasta 1/3 cup extra-virgin olive oil, plus more for garnish 3 tablespoons sherry vinegar
3 cloves garlic, minced
One and a half 15-ounce containers grape tomatoes
3/4 English cucumber, peeled, seeded and roughly chopped
3/4 red bell pepper, seeded and roughly chopped
1/2 small red onion, minced
Kosher salt and freshly ground black pepper
Kosher salt 1 pound farfalle pasta
1/2 cup sliced green manzanilla olives 1/2 cup sliced black olives
1/4 cup finely diced red bell pepper
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped, plus basil leaves, for garnish 1/4 English cucumber, peeled and small diced
Instructions: For the sauce: Put the olive oil, vinegar, garlic, tomatoes, cucumber, bell pepper and red onion in a blender and puree until smooth. Season with salt and pepper. For the pasta: Bring a pot of salted water to a boil. Add the farfalle and cook as per package instructions. Drain and tip into a serving dish. Pour the sauce over and toss to combine. For the topping: Mix together the green and black olives, bell pepper, parsley, basil and cucumber in a medium bowl and sprinkle over the pasta. Drizzle with more olive oil and garnish with basil leaves. ","[Rioja, Pinot Grigio, Vermentino, Sauvignon Blanc]" 24705,"Shrimp Piquante with Fusilli 4 cups corkscrews or medium-size pasta shells 2 Tbsp olive oil 2 cloves garlic, minced 1 tsp paprika 1 scant tsp dried thyme 1/4 tsp cayenne pepper 2 medium-size red bell peppers, seeded & cut into 1/4-inch dice 1/4 cup dry white wine 12 jumbo shrimp, peeled, deveined & cut into 1/2-inch chunks 4 oz can smoked oysters, chopped 1/2 cup chicken broth 2 to 3 tbsp butter chopped parsley or thinly sliced scallions for garnish Instructions: Bring a large pot of salted water to a boil. Add pasta and cook until tender but still al dente, about 8 minutes or according to package directions. Meanwhile, in a large skillet heat oil. Add garlic, paprika, thyme, cayenne and bell peppers and saute for a minute. Then add white wine, cover and simmer over low heat until the peppers are almost tender, about 3 minutes. Add shrimp and oysters, cover and simmer until shrimp are cooked through, another 2 minutes. Uncover skillet, add chicken broth and cook until broth has reduced slightly, about 1 minute. Remove skillet from heat, swirl in butter and adjust seasoning. Drain pasta and return to pot, off the heat. Add the shrimp mixture and toss well with pasta. Serve out portions and garnish with parsley or scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 24706,"Swiss Chard Mascarpone Ravioli, Pan-Seared and Drizzled with Truffled Creme 1/3 cup unsalted butter 2 sprigs fresh thyme 2 to 3 tablespoons white truffle oil 1/3 cup heavy cream Pinch sea salt and coarsely ground black pepper 3 tablespoons extra-virgin olive oil 1 clove garlic, minced Pinch hot cl flakes 2 portabella mushrooms, finely diced 2 shallots, minced Pinch sea salt and freshly ground black pepper 5 Swiss chard leaves, trimmed and julienned 1/4 cup mascarpone cheese, softened 1/4 cup ricotta cheese, softened 1/4 cup Parmesan cheese, finely grated 8 fresh pasta sheets, approximately 4 to 8-inches per sheet Freshly shaved Parmesan cheese Instructions: To make the sauce: Heat a saucepan over medium heat. Add the unsalted butter and sprig of thyme. Melt until it turns brown, about 5 minutes. The second the butter starts becoming a medium brown, take the pan off the heat. Add the white truffle oil and mix. Reserve 2 tablespoons of this butter sauce to pan fry the ravioli. To the saucepan add: the heavy cream, and sea salt and coarsely cracked pepper, to taste. Whisk until the mixture is emulsified. To make the ravioli: Heat the extra-virgin olive oil in a pan over medium heat. Add the garlic and hot cl flakes to the pan and saute until the garlic becomes golden, about 2 minutes. Throw in the portabella mushrooms, minced shallots, sea salt, and freshly ground pepper, and saute for 8 minutes. Add the Swiss chard to the pan along with a touch more sea salt and freshly ground black pepper. Saute a few minutes until the chard has wilted. Take the pan off the heat and let it cool. In a big bowl, mix the softened mascarpone cheese, ricotta cheese, 1/4-cup grated Parmesan cheese, sea salt, and freshly ground black pepper. Add the sauteed Swiss chard mixture. Delicately mix together. Using a ravioli cutter, cut the pasta into 2-inch shapes: circles, or squares. Lightly wet the edges of the pasta with water using your finger. Place 1/2 teaspoon of the Swiss chard-cheese filling in the center of the pasta. Wet the edges of another piece of pasta, and place it on top. Use a fork, or your fingers to seal the pasta together. Make sure you seal it tight. Repeat until no filling remains. Boil the ravioli in salted water for 6 minutes. Strain. Pour the 2 tablespoons of brown butter sauce into a frying pan. Add a teaspoon of olive oil and turn up the heat to medium-high. Place the ravioli into the pan and sear them for a minute on each side, until golden bits appear. Line the ravioli up on a plate, drizzle them with 2 to 3 tablespoons of sauce and sprinkle with Parmesan shavings. ","[Chardonnay, Barolo, Barbaresco, Dolcetto]

" 24707,"Twice-Baked Mashed Potatoes 4 russet potatoes 1/2 cup (1 stick) unsalted butter, plus more for greasing 1/2 cup milk 3 green onions, chopped 3/4 cup grated Cheddar Salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Bake the potatoes until tender, 1 hour. Let cool enough to handle, and then scoop out the flesh into a medium bowl. Warm the butter and milk together in the microwave until the butter is just melted and the milk is warm. Add half the butter and milk to the potatoes and mash well with a potato masher or fork. Add the green onions and 1/2 cup Cheddar, and blend well with the potato masher, adding more of the remaining milk and butter if too dry. Season with salt and pepper. Reduce the oven to 350 degrees F. Spoon the potatoes into a greased 1 1/2-quart baking dish and bake 15 minutes. Add the remaining 1/4 cup Cheddar on top and bake an additional 15 minutes. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24708,"Frittelle 1 teaspoon yeast 10 ounces warm water 3 tablespoons extra-virgin olive oil 1 teaspoon sea salt 1 teaspoon raw sugar 1 1/2 cups all-purpose flour, plus more for dusting 1 cup whole wheat flour Canola oil, for frying 2 cups roughly chopped honey nougat milk chocolate 1/2 cup roughly chopped bittersweet chocolate 1/2 cup whipping cream, at room temperature Instructions: For the dough: In a medium bowl, mix the yeast with the warm water and let sit for 5 minutes. Add 2 tablespoons olive oil, salt and sugar, and whisk. Set aside. In a large bowl, mix the all-purpose and whole wheat flours. Make a hole in the middle and pour in the yeast mixture. Slowly hand mix the flour until all the liquid is absorbed. If too wet, add more flour, 1/4 cup at a time. Sprinkle a clean work station with flour and knead the dough until smooth and elastic. Coat a large ceramic bowl with the remaining olive oil. Place the dough in the ceramic bowl and flip over to coat in the oil. Cover the top of the dough with plastic wrap and cover the bowl with a dish towel. Let rise until the dough has doubled in size, 2 hours. Punch down the dough and let rise for another hour. Heat canola oil to 350 degrees F in a deep-fryer. Dust a clean surface with flour. Tear small chunks of the dough and roll into sticks. If they get too sticky, toss in flour and roll some more. Deep-fry until crispy and golden, 2 to 3 minutes. Drain on a wire rack. For the chocolate nougat fondue: Melt the honey nougat milk chocolate over a double boiler on medium-low heat. Add the bittersweet chocolate and whipping cream. Stir until melted. Pour into a bowl. Put the frittelles on a plate and serve with a side of the chocolate nougat fondue. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24709,"Steel Cut Oatmeal 1 tablespoon butter 1 cup steel cut oats 3 cups boiling water 1/2 cup whole milk 1/2 cup plus 1 tablespoon low-fat buttermilk 1 tablespoon brown sugar 1/4 teaspoon cinnamon Instructions: In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring. Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 24710,"Potato Soup 1 quart chicken stock 5 sprigs thyme Salt and freshly ground black pepper 2 pounds baking potatoes, like russets 1/2 pound yellow onions 1 cup whipping cream 1 baked potato 12 ounces Cheddar, shredded 4 tablespoons sour cream, for garnish 4 tablespoons scallions, for garnish 4 tablespoons bacon, cooked and crumbled, for garnish Instructions: Preheat oven to 400 degrees Fahrenheit. In a heavy 1 1/2-gallon stock pot, heat the chicken stock. Add thyme, salt, and pepper. In a food processor, puree raw potatoes and onions. Add to stock. Simmer slowly for 1 1/2 to 2 hours. Add whipping cream and diced baked potatoes. (If soup becomes too thick, thin with water). To serve, ladle 8 ounces of hot soup into an oven proof serving bowl or slow cooker. Top with 2 to 3 ounces of shredded cheddar cheese. Place under the broiler for 4 to 6 minutes or until cheese is melted. Place on plate. Top with 1 tablespoon sour cream, 1 tablespoon diced scallions, and 1-tablespoon bacon, and serve. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 24711,"Rigatoni with Lamb Ragu 2 tablespoons extra-virgin olive oil 4 pounds lamb shanks 1 6-ounce can roasted garlic-flavored tomato paste
Kosher salt 1 pound mezzi rigatoni 1/2 cup chopped fresh mint, plus more for topping Grated zest of 1/2 lemon, plus more for topping Freshly ground pepper Instructions: Heat the olive oil in a large pot over medium-high heat. Add half of the lamb and cook, turning, until browned, 8 to 10 minutes; remove to a plate. Repeat with the remaining lamb; remove to the plate. Add the tomato paste to the pot and cook, stirring, until well combined, about 1 minute. Add 6 cups water and 1 teaspoon salt, then return the lamb to the pot. Cover and simmer, stirring occasionally, until the meat is very tender and falling off the bones, 2 to 2 1/2 hours. Remove the lamb using tongs and transfer to a large bowl. Shred the meat, discarding the bones and excess fat, then return the meat to the pot. Simmer, uncovered and stirring occasionally, until the sauce thickens, 45 to 60 minutes. Meanwhile, bring a separate large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain. Add the pasta and 1/2 cup reserved cooking water to the sauce. Cook, stirring, until coated, about 1 minute, adding more pasta water as needed to loosen. Remove from the heat and stir in the mint and lemon zest; season with salt and pepper. Divide among bowls and top with more mint and lemon zest. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 24712,"Grub's Ooh La La Egg Sandwich Vegetable oil, for greasing 18 large eggs 1/2 teaspoon salt, plus more for seasoning 1/2 cup heavy cream 1/8 cup simple syrup (equal parts water and sugar simmered together until dissolved, then cooled) mixed with 2 teaspoons vanilla extract 1 teaspoon ground cinnamon
4 fresh butter croissants, split horizontally 2 tablespoons salted butter 1/4 cup milk 1/2 cup shredded sharp Cheddar Freshly ground black pepper 8 pieces crispy bacon 1/2 cup maple syrup Instructions: Preheat the oven to 275 degrees F. Lightly coat a griddle or large nonstick skillet with oil and preheat over medium-high heat until hot.
Whisk 6 of the eggs with the salt to blend well. Whisk in the cream, simple syrup and cinnamon. Test the griddle temperature by dropping a bit of the batter onto it; if it sizzles, the griddle is ready. Dip the croissant halves, one at a time, into the batter and place gently onto the griddle without overcrowding. Fry until golden brown, about 3 minutes, and then flip and fry the other side. Repeat with remaining croissant halves, if necessary. At this point, you can place the cooked croissants onto a baking sheet and keep warm in the oven while you prepare the eggs.
Wipe out the griddle and set over medium-low heat. Melt the butter on the griddle. Crack the remaining eggs into a medium bowl, add the milk and beat to incorporate. Pour the eggs onto the griddle and gently scramble. When they are almost cooked through, turn off the flame, sprinkle on the cheese and blend into the eggs. Season with salt and pepper.
Divide the scrambled eggs among the croissant bottoms and top each with 2 slices of crispy bacon and the remaining croissant tops. Serve with a side of the maple syrup and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 24713,"Simple Veal Francese 1/2 pound veal scallops from leg Salt and pepper 1 egg, beaten well Flour for dredging 6 tablespoons butter 1 cup dry white wine Instructions: Place veal pieces between 2 sheets of waxed paper and pound with a mallet until they're thin. Season with salt and pepper. Place the beaten egg in a wide, shallow bowl. Place the flour on a wide plate. Dip the pounded veal in the egg. Remove, letting the excess egg drip off. Place each scallop in the flour, and coat lightly. Remove the scallops from the flour, and hold them in a single layer. Add 4 tablespoons of the butter to a saute pan large enough to hold the 6 scallops in a single layer. Melt the butter over medium-high heat. When it foams, add the veal. Saute, turning once, until the scallops are golden on the outside. Remove the scallops and hold in a single layer. Spill the butter out of the saute pan, and return the pan to high heat. Add the white wine and reduce it to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved veal to the pan, turning them until they are coated with the sauce. Divide scallops among 2 plates, pour remaining sauce over them, serve immediately. Suggested drink: Antinori Castello della Sala, Sauvignon, 1996 ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 24714,"Triple Berry Galette with No-Churn Vanilla Ice Cream 1 cup sweetened condensed milk 4 ounces mascarpone cheese 2 cups heavy cream 2 teaspoons vanilla extract Pinch flaky sea salt 1 1/2 cups all-purpose flour, plus additional for dusting 1/2 cup finely-ground cornmeal 1/2 teaspoon kosher salt 8 tablespoons unsalted butter, cold, cut into 1/2-inch cubes 4 cups mixed berries 3 tablespoons brown sugar 1 tablespoon all-purpose flour 1 tablespoon lemon juice Seeds from 1/2 vanilla bean 1 egg, beaten
Coarse sugar, for sprinkling
Honey, for serving Instructions: For the no-churn vanilla ice cream: Add the sweetened condensed milk and mascarpone to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held electric mixer) and whip until smooth and combined. Add the heavy cream, vanilla and salt. Whip until stiff peaks form. Spoon the ice cream into a freezer-safe container and freeze 6 hours or overnight. For the crust: Combine the flour, cornmeal and salt in a large bowl. Add the butter and use your fingers to break the butter into the flour until the mixture has butter chunks the size of small peas. Add 3 tablespoons cold water and mix with a wooden spoon, drizzling in more water as needed (no more than 1 tablespoon at a time), until the dough just comes together (a few dry spots are okay). Gently knead the dough on a lightly floured surface until no dry spots remain, about 1 minute. Cover the dough and place it in the fridge while you prepare the filling, at least 15 minutes (the dough keeps, covered, refrigerated, for up to 1 week). For the filling: Line a baking sheet with parchment paper and set aside. In a bowl, toss together the berries, brown sugar, flour, lemon juice and vanilla bean seeds.
Flour the work surface and roll the dough to about 1/8-inch thick. Transfer to the prepared baking sheet. Spoon the berries over the dough leaving a 3-inch border around the edges. Pour any remaining juices left in the bowl over the fruit. Fold the edges of the dough over the filling. Brush the crust with the beaten egg and sprinkle the coarse sugar over the dough. Place the galette in the fridge for 30 minutes, or until ready to bake, no longer than 2 hours. Preheat the oven to 400 degrees F. Bake the galette until the crust is golden and the fruit is soft and caramelized, 40 to 45 minutes. Allow to cool slightly. Serve warm or at room temperature with a large scoops of ice cream and a drizzle of honey. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 24715,"Dad Page's Macaroni and Cheese 4 tablespoons (1/2 stick) unsalted butter 1 large yellow onion, cut into 1/8-inch dice 1 tablespoon minced garlic 3 tablespoons all-purpose flour 4 cups whole milk 1 teaspoon mild paprika 1/2 teaspoon ground nutmeg 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3/4 cup grated extra-sharp Cheddar 3/4 cup grated Wisconsin asiago 3/4 grated dry Jack cheese 1 pound elbow macaroni, cooked and drained 2 plum tomatoes, sliced 1/2 cup Seasoned Bread Crumbs, recipe follows 1 tablespoon chopped fresh parsley leaves 1 tablespoon chopped fresh thyme leaves 1 tablespoon chopped fresh chives 6 slices crusty bread, cut into 1-inch cubes (about 2 cups) 4 tablespoons (1/2 stick) unsalted butter 4 garlic cloves, minced 3 tablespoons minced fresh herbs, such as basil, parsley, thyme, or oregano 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Melt the butter in a large pot over medium heat. Add the onions and garlic and cook until they are softened, about 2 minutes. Whisk in the flour and cook, stirring constantly, until the mixture turns light brown, about 3 minutes. Gradually whisk in the milk. Add the paprika, nutmeg, salt, and pepper. Reduce the heat to low and cook, stirring, until the sauce is thickened, about 5 minutes. Add the cheeses and stir until they are melted. Add the macaroni and stir until the noodles are thoroughly coated. Remove from heat. Butter two 6-inch cast iron skillets or one 12-inch skillet. Transfer the macaroni mixture into the skillets. Top with the sliced tomatoes. Sprinkle the bread crumbs on top. Bake until the cheese is bubbling and golden brown, about 30 minutes. Garnish with chopped herbs. Preheat the oven to 300 degrees F. Spread the cubes of bread on a baking sheet and toast them in the oven until golden brown, about 15 minutes. Place the butter, garlic, and herbs in a small saucepan and heat over low heat until the butter is melted. Toss the toasted bread with the butter mixture in a large bowl and sprinkle with salt and pepper. Process the bread in 2 batches in a food processor until you have fine crumbs. Sift the crumbs through a mesh strainer and process the larger crumbs again until all are fine. (If you do not have a food processor, crush the bread on the baking sheet with a rolling pin.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24716,"Balsamic Chicken and Fig Brochettes 2 boneless, skinless chicken breasts 2 cloves garlic, chopped 1/2 cup/125 ml balsamic vinegar 1/2 cup/125 ml olive oil Salt and freshly ground black pepper 4 fresh figs, halved Instructions: Cut the chicken into 1-inch/2.5 cm cubes and put them into a glass bowl. Combine the garlic, vinegar, and oil and pour it over the chicken. Cover and let marinate for a few hours, turning now and again. Meanwhile, soak wooden skewers in water. Preheat a grill. Before grilling, skewer the chicken cubes and fig halves alternately on skewers, without shoving them right up against each other.
Grill on both sides until the chicken in fully cooked, about 10 minutes. ","[Barolo, Chianti, Tempranillo, Garnacha]" 24717,"Tortilla-Chipotle Soup 1 tablespoon vegetable oil 1 small red onion, chopped 2 cloves garlic, chopped 1 tablespoon chopped chipotle chiles in adobo sauce 1 15-ounce can diced tomatoes 2 1/2 cups low-sodium chicken broth 1/2 cup lightly crushed tortilla chips, plus whole chips for topping 1 tablespoon tequila (optional) Kosher salt Sour cream and chopped fresh cilantro, for topping Instructions: Heat the vegetable oil in a medium saucepan over medium heat. Add the red onion and garlic and cook, stirring occasionally, until the onion is soft, about 4 minutes. Add the chipotles, tomatoes and chicken broth and bring to a simmer over medium-high heat. Add the crushed chips and tequila; reduce the heat and simmer 10 minutes. Transfer the soup to a blender and puree until smooth. Season with salt. Pour into small bowls (or shot glasses); top each with sour cream, cilantro and a whole chip. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 24718,"Caramel Apples 6 to 8 small apples (Granny Smith work best) 1/2 cup heavy cream 2 cups sugar 1 tablespoon light corn syrup 1/4 teaspoon kosher salt Toppings: Mini chocolate chips, chopped salted peanuts, crushed pretzels, flaky salt, and sprinkles Instructions: Line a baking sheet with parchment. Wash and dry the apples well, insert a chopstick into the stem end of each one, and stand on the prepared baking sheet. Place the baking sheet and cream next to the stove. Put the sugar, corn syrup and 1/2 cup water in a medium saucepan with high sides and heat over medium-high heat, stirring occasionally, until the sugar dissolves, about 5 minutes. Raise the heat to high and cook without stirring until the mixture is honey colored, about 10 minutes. If you have a thermometer, it should read 330 degrees F. (If the flames reach up around the sides of the pot, keep the heat at medium high). Remove from the heat and immediately and carefully whisk in the cream (the mixture will darken as you do). Because the mixture will bubble up, use a whisk with a longer handle so the steam doesn't burn your hand. Let the mixture cool for 3 1/2 minutes, then carefully dip an apple into the caramel mixture, roll in a topping and set on the prepared baking sheet; repeat with the remaining apples. If the caramel cools while dipping, reheat it briefly over low heat, swirling occasionally; do not stir. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 24719,"Pepper and Onion Personal Pizzas Cooking spray 1 (13.8-ounce) tube refrigerated pizza dough (recommended: Pillsbury) 3/4 cup alfredo sauce 1/4 cup pesto sauce 1 (12-ounce) jar roasted red peppers, drained and sliced 1 (14-ounce) can artichoke hearts, drained and quartered 1/2 cup frozen chopped onions, thawed 1 1/2 cups shredded mozzarella cheese, divided Instructions: Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray. Roll out the dough onto the baking sheet. Using a pizza cutter, slice the dough into 6 squares. In a small bowl, mix together the alfredo sauce and pesto. Evenly spread the sauce in the center of each of the 6 dough squares, making sure not to go all the way to the edge and leave a crust. Top each with some roasted red peppers, artichoke hearts, onions, and 1/4 cup cheese. Bake until the crust is golden brown and the cheese is bubbling, 15 to 18 minutes. ","[Chardonnay, Sauvignon Blanc, Chianti, Vermentino]" 24720,"Grilled Green Chili Quesadillas 3 fresh cl peppers, such as poblanos -- any variety may be used, according to your tolerance for heat 4 (12-inch) large flour tortillas 3 cups (3/4 pound brick) smoked cheddar (recommended: Cabot brand, shredded) 1 cup store bought salsa verde, available on chip and snack aisle or in Mexican food section 1 cup sour cream 2 tablespoons chopped fresh cilantro leaves Instructions: Heat a grill pan over high heat. Place whole chiles on grill and char all over. about 10 minutes. Remove from heat and split chiles. Scrape away seeds with a spoon and slice. Heat a large nonstick skillet or griddle over medium high heat. Char the tortilla and blister it on 1 side, 20 seconds, then flip tortilla. Cover half of the tortilla with cheese and chilies, then fold over. Press down gently with spatula. Cook quesadilla 15 seconds more on each side, transfer to a cutting board. Repeat. Pile up 2 completed quesadillas at a time and cut into 3 generous wedges. The yield will be 12 pieces from 4 quesadillas. Serve slices on a large platter with small dishes of salsa verde and sour cream for topping. Garnish the platter and toppings with chopped cilantro. ","[Syrah, Tempranillo, Zinfandel, Barbera]" 24721,"Lamb Sliders 1 pound ground lamb 1 pound ground veal
Pinch of dry oregano
Salt and pepper 3 red onions, julienned 2 cups rice wine vinegar
1 cup sugar 10 black peppercorns 4 dried bay leaves
1 cup mayonnaise, such as Hellmann's 1/4 cup cumin seeds, toasted and ground 1/2 lemon, juiced
30 brioche-style slider buns, toasted 1 pound feta, crumbled Instructions: Combine the lamb, veal, oregano, salt and pepper in a large bowl and mix to incorporate. Form into thirty 2-ounce patties. Place the onions in a heat-proof bowl. Combine the vinegar, sugar, peppercorns, bay leaves, 1/4 cup salt and 1 cup water in a saucepan and bring to a boil. Pour the pickling liquid over the onions and let sit for at least 30 minutes. Combine the mayonnaise, cumin, lemon juice, salt and pepper in a small bowl and mix to incorporate. To serve: Prepare an outdoor grill or grill pan to high heat. Grill the sliders to desired doneness, about 4 minutes per side for medium. Spread the bottom of each bun with the cumin mayo; top with some onion, feta and a slider, add the top of the bun and skewer with a sandwich pick. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 24722,"Stuffed White Mushroom Caps 1/8 cup extra-virgin olive oil 1 small bunch fresh thyme, tied together with a string 1 yellow onion, peeled and finely diced Kosher salt and freshly ground black pepper 2 small cloves garlic, peeled and grated on a microplane 1/2 teaspoon ground cumin 12 ounces white mushrooms, stems lightly trimmed, all washed and thinly sliced 1/4 cup dry vermouth 1 cup sour cream 1/3 cup grated Parmesan, divided 4 tablespoons unsalted butter 18 white mushrooms, about 1 1/2 pounds, stems trimmed slightly, washed Salt and freshly ground black pepper 1/2 cup dry vermouth 2 tablespoons toasted bread crumbs 1 tablespoon balsamic vinegar, for finishing Instructions: Heat a large saucepan over medium heat. Add the olive oil and carefully add the thyme bundle. Once it crackles and becomes crispy set aside on a paper towel to drain. Add the diced onion, and salt and pepper, to taste, and cook until tender, about 3 to 5 minutes. Add the grated garlic and cumin and lower the heat. Stir in the sliced mushrooms, and season with salt and pepper, to taste. Cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes. Stir the vermouth into the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5 to 8 minutes. Taste for seasoning. Add the sour cream and fried thyme back to the pan. Reduce heat and allow sour cream to melt over the mushrooms. Do not overheat the cream or it will separate. Stir in half of the grated Parmesan. Taste for seasoning. Heat a medium saute pan over medium heat and add the butter and the mushroom bottoms. Season with salt and pepper, to taste, and cook over medium heat, until the water emerges from the mushrooms and evaporates. 5 to 8 minutes, Stir in the vermouth and cook 5 to 8 minutes. Taste for seasoning, then set aside to cool. Preheat the oven to 350 degrees F. When the mushrooms have cooled slightly fill each bottom with some of the stuffing. The stuffing should be firmly packed in the mushroom bottom well above the top. Arrange the mushrooms, in a single layer, on a baking sheet. In a small bowl, mix the bread crumbs and remaining Parmesan, then sprinkle it on top of the mushroom caps. Heat in the oven until they are hot inside and lightly browned on the top, 5 to 8 minutes. Transfer the mushrooms to a serving platter and drizzle each cap with a little balsamic vinegar. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24723,"Sweet and Tangy Frozen Yogurt Sundae 1 pound frozen cherries 1/2 cup sugar 1 lemon, juiced 1/4 teaspoon lemon zest 1 pint store-bought frozen yogurt Candied ginger, recipe follows, for garnish 1 cup water 1 1/2 cups sugar 1/2 cup peeled and thinly sliced ginger Instructions: In a medium saucepan over medium heat add the cherries, sugar and lemon juice. Cook until reduced and the liquid is slightly syrupy, about for 8 to 10 minutes. Stir in the lemon zest and remove from the heat. Scoop the frozen yogurt into 4 serving dishes and top with the syrup. Garnish with candied ginger and serve. Candied Ginger: Line a cookie tray with parchment paper. Combine 1 cup of water and 1 cup of sugar in a medium saucepan over medium heat. Bring to a boil and add the ginger. Cook for about 5 minutes, then remove the ginger to the cookie tray. While hot, add 1/4 cup of the sugar and toss together. Separate the ginger slices and sprinkle with the remaining 1/4 cup sugar. Cool before using. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 24724,"Pork Chops 4 (6 to 8-ounce) pork chops 1/2 cup red wine 1 teaspoon paprika Pinch cumin 4 cloves garlic 2 to 3 tablespoons olive oil Instructions: In a large bowl or plastic zip-top bag, add the pork chops and top with the red wine, paprika, cumin and garlic. Place into refrigerator for about 1 hour. Remove the pork chops from the marinade and discard marinade. In a large saute pan over medium-high heat, add olive oil. Once heated, add pork chops and sear on both sides until golden brown and cooked through. ","[Cabernet Sauvignon, Pinot Noir, Tempranillo, Garnacha]" 24725,"Caramel Riblets 1 rack baby back ribs (about 2 1/2 pounds) Kosher salt
2 tablespoons vegetable oil
1/4 cup packed light brown sugar
1/4 cup cider vinegar
2 tablespoons fish sauce
1 tablespoon soy sauce
2 teaspoons sriracha
2 teaspoons chopped fresh ginger
2 cloves garlic, finely chopped
2 cups coconut water
Chopped scallions and sliced red jalapeno, for garnish
Instructions: Use a paring knife to lift the membrane covering the back of the ribs and pull it off. Cut the ribs between the bones into individual riblets. Pat dry and season lightly with salt. Heat the vegetable oil in a large Dutch oven. Add the ribs in batches and brown all over, about 3 minutes per batch, Remove to a plate as they brown. As the ribs brown, combine the brown sugar and 2 tablespoons water in a small saucepan. Simmer over medium-low heat until the mixture darkens to a deep caramel color and is syrupy, 1 to 2 minutes. Add the vinegar, fish sauce, soy sauce and sriracha. Stir until smooth. Remove from the heat and stir in the ginger and garlic. Once all of the ribs are out of the pot, add the brown sugar sauce and coconut water and bring to a simmer. Nestle the ribs in the sauce, bring to a simmer and cover. Cook until the ribs are tender but not falling apart, about 1 hour. Uncover the pot, increase the heat and reduce the sauce, turning the ribs to coat all sides, until it is thick and syrupy and glazes the ribs, 3 to 4 minutes. (Stir the bottom of the pot too so the sauce doesn\u2019t burn.) Pile the ribs on a platter and sprinkle with the scallions and jalapeno. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 24726,"Asian Pear Salad with Tamari Pecans and Maytag Blue Cheese 2 tablespoons pear or cider vinegar 4 teaspoons Pear Syrup, recipe follows 1 teaspoon Extra-Virgin O Lemon Oil or unflavored extra-virgin olive oil 6 cups mixed bitter salad greens, such as baby mustard, lovage, arugula, dandelion, and mizuna 1/4 cup chopped Tamari Pecans, recipe follows 1/4 cup dried currants or chopped raisins 1/4 cup crumbled chilled blue cheese (recommended: Maytag) Salt and freshly ground black pepper 1 ripe Asian pear, cored, peeled and thinly sliced 3 cups pear juice 1 tablespoon tamari sauce 2 teaspoons molasses Cayenne pepper and salt 1 cup pecan halves Instructions: In a small bowl, combine the vinegar and syrup. Whisk in the oil and set aside. In a large bowl, combine the greens, pecans and currants. Sprinkle with the cheese and season lightly with salt and pepper. Whisk the dressing again and drizzle it over the salad. Toss the salad gently and briefly; you do not want the cheese to crumble any further and clump together. Divide the salad among 4 chilled salad plates. Fan the pear slices over each serving. Put the pear juice in a saucepan and set over medium heat. Bring to a simmer and skim the thick foam that rises to the surface. Reduce the heat to low and simmer very gently, skimming occasionally, for 30 to 45 minutes, or until the juice reduces to the consistency of maple syrup. Let cool to room temperature. Use now or cover and refrigerate for up to 3 weeks. Preheat the oven to 350 degrees F. In a shallow bowl, stir the tamari and molasses together to blend. Season with cayenne and salt, to taste. Add the pecans and toss until they are coated. Transfer the pecans to a clean kitchen towel and let drain briefly. Spread the pecans on a wire rack set on a baking sheet and roast for about 10 minutes, or until fairly dry and toasted. Remove from the oven and let cool completely on the rack. Chop the pecans into 1/4-inch pieces. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 24727,"Cinnamon-Almond Melt-Aways 3/4 cup skin-on almonds 1 1/4 cups all-purpose flour 1/4 cup rice flour 2 teaspoons ground cinnamon 1/4 teaspoon salt 1 3/4 sticks (14 tablespoons) unsalted butter, at room temperature
1 1/2 cups confectioners' sugar 2 teaspoons pure vanilla extract Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350?. Spread the almonds on a baking sheet and bake on the lower rack until toasted and lightly browned on the inside, 15 to 18 minutes. Let cool completely, then pulse in a food processor until very finely ground (do not grind to a paste). Add the all-purpose flour, rice flour, 1 teaspoon cinnamon and the salt. Pulse until combined. Line 2 baking sheets with parchment paper. Beat the butter and 1/2 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in the vanilla until combined. Reduce the mixer speed to low and beat in the flour mixture. Turn out the dough onto a large sheet of plastic wrap, flatten into a rectangle and wrap. Refrigerate until firm, about 1 hour. Roll out the dough between 2 sheets of plastic wrap into an 8-by-9-inch rectangle (about 1/3 inch thick). If the dough starts to crack around the edges, pinch it back together with your fingers. Peel off the plastic wrap. With a short side facing you, slice the dough lengthwise into eight 1-inch-wide strips, then slice the strips crosswise into 1 1/2-inch rectangles (48 total; if the dough becomes too soft, refrigerate 15 minutes). Arrange the rectangles 1 inch apart on the prepared pans.
Bake, switching the pans halfway through, until the cookies are set around the edges, 16 to 20 minutes. Let cool 5 minutes on the pans.
Meanwhile, whisk the remaining 1 cup confectioners\u2019 sugar and 1 teaspoon cinnamon in a shallow bowl. Gently toss the warm cookies in the sugar mixture to coat, then transfer to racks to cool completely. Toss the cooled cookies in the sugar mixture again. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 24728,"Honey Mustard Cutlets 4 thin-cut boneless pork loin chops Salt and freshly ground black pepper 1/4 cup grainy Dijon mustard 1/4 cup honey 2 tablespoons cider or wine vinegar 1 cup bread crumbs 2 tablespoons freshly chopped thyme leaves 1 lemon, zested 2 tablespoons extra-virgin olive oil 2 tablespoons butter 2 tablespoons all-purpose flour 2 tablespoons orange marmalade or apricot preserves 1 cup chicken stock 2 teaspoons Worcestershire sauce Instructions: Line a baking sheet with a wire rack. Heat the oven to 275 degrees F. Trim the fat from the chops and sandwich each chop between 2 pieces of waxed paper or plastic. Pound the chops to 1/8-inch thickness and season with salt and pepper, to taste. In a shallow dish combine the mustard, honey and vinegar. Add the chops and turn to coat in sticky sauce. On a plate combine the bread crumbs with the thyme and zest of the lemon. Press chops in the crumbs to coat evenly. Heat the extra-virgin olive oil, a couple turns of the pan, in large skillet over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side. Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp. To the skillet, over low heat, add the butter and melt. Whisk in the flour and cook for 1 minute. Stir in the preserves, then whisk in the stock. Cook for a couple of minutes to thicken and season with salt and pepper, to taste. Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24729,"Lobster Salad with Bloody Mary Granite 2 cups tomato-vegetable juice 1 tablespoon lemon juice 6 tablespoons lemon-flavored vodka 1 teaspoon horseradish (freshly grated or prepared) 1 teaspoon Worcestershire sauce 1 teaspoon freshly ground black pepper 3 shakes hot sauce Salt 1/2 pound cooked and chopped lobster meat 4 tablespoons good quality, fruity olive oil 2 teaspoons finely grated lemon zest 3 tablespoons chopped chives Salt and freshly ground white pepper Instructions: Make the Granite: Combine all ingredients and season with salt, to taste. Pour into a shallow container and place in the freezer. Run a fork through the granite every 30 to 45 minutes, while it is freezing, to obtain a nice, granular texture. Make the Lobster Salad: Fold all of the ingredients together and season with salt and pepper, to taste. Keep refrigerated until ready to assemble. To assemble the hors d' oeuvres, fill up the shot glasses 3/4 of the way with the lobster salad, top with the granite, and serve with cocktail forks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24730,"Napoleon of Tuna Tartare 8 ounces Grade A yellowfin tuna 4 baby gherkins 1 teaspoon capers 1 shallot 1 tablespoon extra-virgin olive oil 1/2 teaspoon lemon juice Salt and freshly ground black pepper 2 pappadams 1 beetroot 1 tablespoon rice vinegar 1 tablespoon sugar 1 cup water 1 sprig fresh thyme 1 sprig fresh rosemary 1 bay leaf 3 black peppercorns Pinch salt 1 teaspoon mustard (recommended: Pommery de Meaux) 1/4 teaspoon truffle oil 4 sprigs fresh dill 4 caperberries Instructions: For the tartare: Dice the tuna into small pieces. Finely chop the gherkins, capers and shallot and add to the tuna. Mix in the olive oil, lemon juice, salt and pepper. Form into quenelles and store in the refrigerator. Cut the pappadams into 4 and deep-fry until golden. For the beet pickle: Cut the beet into small dice and add to a saucepan with the rest of the ingredients except for the mustard. Cook on low heat until the beets are semisoft. Remove from the heat and allow the beets to cool in the liquid. Mix in the mustard. To plate: Stack the tuna quenelles in layers on top of the pappadams and arrange the beets around the side. Finish with a drizzle of truffle oil, a sprig of dill and a capperberry on top of the tuna. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 24731,"The Original Grilled Cheese 4 tablespoons butter 2 to 4 slices Asiago cheese 2 to 4 slices Gouda 2 to 4 slices Swiss 1 tomato, sliced Whole-grain Dijon mustard Sixteen 1/2-inch slices Sourdough bread Instructions: Preheat the grill.
Generously butter one side of each slice of bread. Add a slice or two of the Asiago cheese, Gouda and Swiss, tomato and mustard to the non-buttered side. Top with another slice of bread, buttered-side out. Lay the sandwiches on the grill and cook until brown. You might need to move the sandwich around a bit, as hot spots tend to cause the grilled cheese to cook faster in some areas than others. Flip and cook until the other side is brown and crispy, then remove from the grill. Repeat for the remaining sandwiches. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24732,"Simple Chicken Soup Carcass and bones from one 4- to 5-pound roast chicken (or a mild-flavored rotisserie chicken) 4 cups low-sodium chicken broth 2 medium carrots, sliced into 1/4-inch-thick rounds 2 celery stalks, sliced into 1/4-inch-thick slices 1 medium onion, chopped 1 bay leaf 1/2 cup white rice 2 tablespoons chopped parsley Kosher salt Instructions: Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary. Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes. Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces. When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24733,"Upside-Down Pear Cranberry Tart 2 1/2 pounds (about 5) hard Anjou or Bosc pears, peeled, cored and quartered 1/4 teaspoon freshly grated nutmeg Juice from 1 lemon (2 to 3 tablespoons) 6 tablespoons unsalted butter 1/2 teaspoon salt 2/3 cups granulated sugar 1 teaspoon pure vanilla extract 1/2 cup dried cranberries 2 tablespoons finely chopped crystalized ginger All-purpose flour, for dusting 1 Pie Crust, recipe follows, or 2 refrigerated store-bought crusts, rolled together Creme fraiche, for serving, optional 1 1/4 cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 stick cold butter, cut into 1/2-inch chunks 4 to 5 tablespoons ice water Instructions: Preheat the oven to 375 degrees F. Toss the pears, nutmeg and half of the lemon juice together in a bowl.
Melt the butter with the remaining lemon juice, the salt and 3 tablespoons water in a heavy ovenproof 10-inch skillet over medium-high heat. Sprinkle the sugar into the skillet and stir to combine. Cook the mixture without stirring, letting it foam and bubble; the butter will separate, which is OK. Watch the mixture carefully while it cooks because once the water evaporates and the sugar begins to change color, things happen quickly. When it becomes the color of light brown sugar, about 10 minutes, remove it from the heat. Stir in the vanilla.
Being careful not to burn yourself, sprinkle the cranberries and ginger into the caramel. Arrange the pears in the skillet round side-down in concentric circles as nicely as you can, fitting in as many pears as possible.
Return the skillet to the burner over medium heat and cook until the pears start to soften when you poke them with a knife, 10 to 15 minutes.
While your pears cook, roll out your Pie Crust on a flour-dusted surface to an 11-inch circle. Cover the crust with plastic wrap and refrigerate until ready to use.
Lay the crust over the pears, tucking it in around the edge of the skillet with a wooden spoon. Bake until the crust is golden brown and firm to the touch, about 30 minutes.
Allow the tart to cool until you can handle it, about 10 minutes. Put a plate on top of the tart using heatproof pads and flip it over so the pears are on top. Slice and serve warm with creme fraiche, if using. Combine the flour, sugar, salt and butter in a food processor and pulse until the butter is evenly distributed but still visible in chunks. While pulsing, add the ice water 1 tablespoon at a time until the dough is just wet enough to hold together when pinched between your fingers. Turn the dough out onto a piece of plastic wrap, form into a disc and refrigerate for 30 minutes or up to 24 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 24734,"Cucumber and Red Bell Pepper Raita 1 English hot-house cucumber, peeled and diced 1/2 red bell pepper, finely diced 6 ounces plain yogurt 2 tablespoons fresh mint leaves, finely chopped Salt and pepper Instructions: Put all ingredients in a bowl and stir to combine. Season with salt and pepper, to taste. Chill, covered, for at least 1 hour. Cook's Note: Raitas are yogurt salads that are designed to counter-balance the spiciness of Indian foods. ","[Riesling, Sauvignon Blanc, Gewrztraminer]" 24735,"Mediterranean Spiced Cucumber Medallions 4 ounces chevre goat cheese, room temperature 1/4 cup Greek yogurt 1/4 red bell pepper seeded and chopped, plus 1/4, for garnish 1 lemon, zested 1 garlic clove, minced 1 teaspoon kosher salt 1/2 teaspoon coarsely ground black pepper 1 teaspoon dried Mediterranean oregano 2 teaspoons chopped mint leaves 1 English cucumber, sliced into 1/2-inch rounds Instructions: Put the goat cheese, yogurt, 1/4 red bell pepper, lemon zest, garlic, salt, pepper, oregano, and the mint in a food processor and puree until smooth. Transfer the goat cheese mixture to a resealable plastic bag and cut a small hole in the corner. Lay out the cucumber circles and squeeze a little of the goat cheese mixture out of the bag on top of each circle. Thinly slice the remaining 1/4 red bell pepper and garnish each cucumber with 1 slice of the pepper. Arrange them on a serving platter and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 24736,"Mushroom and Squash Risotto 1/2 ounce dried porcini mushrooms 1/2 pound shiitake mushrooms 1 bay leaf 1 cinnamon stick, broken in half 3 black peppercorns Kosher salt 1 pound mixed mushrooms (such as oyster and cremini) 6 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1 clove garlic, finely chopped 1/4 teaspoon red pepper flakes 8 ounces butternut squash, peeled, seeded and diced 1/2 medium onion, finely chopped 2 cups arborio rice 1 cup dry white wine 1/2 cup grated aged gouda or parmesan cheese, plus shaved cheese for serving 1/2 cup chopped fresh parsley Instructions: Soak the porcinis in 5 cups hot water, 30 minutes. Strain into a saucepan, squeezing the liquid from the porcinis; chop the porcinis and set aside. Make the mushroom broth: Remove the shiitake stems and transfer to a separate saucepan. Add 5 cups water, the bay leaf, 1/2 cinnamon stick, the peppercorns and 1/2 teaspoon salt. Bring to a boil and cook 3 minutes, then remove from the heat and set aside to infuse, 30 minutes. Strain into the saucepan with the porcini soaking liquid, squeezing the liquid from the shiitake stems; discard the solids. Meanwhile, chop the shiitake mushroom caps and mixed mushrooms. Heat 3 tablespoons butter and 1 tablespoon olive oil in an extra-large skillet over medium-high heat. Add the garlic, red pepper flakes and the remaining 1/2 cinnamon stick and cook, stirring, 1 minute. Add the shiitake caps and mixed mushrooms in an even layer and cook, undisturbed, until browned, about 5 minutes. Stir and continue cooking until the mushrooms are soft, about 3 more minutes. Season with salt and discard the cinnamon stick. Bring the mushroom broth to a simmer. Heat 2 tablespoons butter and the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the squash, onion, porcinis and 1/2 teaspoon salt; cook, stirring, 5 minutes. Add the rice and toast, stirring constantly, 2 minutes. Add the wine and simmer, stirring, until absorbed, 1 minute. Add 3 cups hot broth, return to a simmer and cook, stirring, until most of the liquid is absorbed, 8 to 10 more minutes. Add 3 more cups broth and the mushroom mixture; bring to a simmer and cook, stirring, until the rice is al dente, 10 to 15 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter, the grated cheese and parsley. Add more broth, if needed. Season with salt and serve with more cheese. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 24737,"Pouding Renverse des Bleuets (Blueberry Upside-Down Pudding) 2 cups fresh or frozen unsweetened blueberries 3/4 cup granulated sugar 1 teaspoon grated lemon rind 1/4 cup shortening 1 egg 1 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup milk Whipped cream or ice cream (optional) Instructions: In a buttered 8-inch square baking pan, combine blueberries, 1/4 cup of the sugar, and lemon rind. In a bowl, cream shortening with remaining 1/2 cup sugar until fluffy. Beat in egg and vanilla. In another bowl, combine flour, baking powder, and salt. Stir in creamed mixture alternately with milk to make a smooth batter. Spoon over blueberries in pan and bake in a preheated 350 degrees F oven for about 40 minutes, or until a tester inserted in the center comes out clean. Let cool slightly; turn out onto a serving plate. Cut in squares and serve warm or at room temperature, with whipped cream or ice cream, if desired.; ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 24738,"Chipotle Sauce 2 cups low-fat sour cream 1 chipotle pepper, packed in adobo sauce 2 tablespoons roughly chopped fresh chives Juice of 1/2 lime Kosher salt and freshly ground black pepper Instructions: Add sour cream, chipotle pepper, chives, lime juice, and salt and pepper to a food processor and pulse until thoroughly combined. ","[Rioja, Tempranillo, Garnacha]" 24739,"Grilled Cajun Chicken Thighs 2 pounds chicken thighs ? cup Kikkoman Low Sodium Soy Sauce 1 tablespoon hot pepper sauce 2 garlic cloves, chopped 1 tablespoon onion powder 1 tablespoon thyme ? teaspoon ground red pepper Instructions: Rinse chicken thighs under cold water, pat dry. Combine Kikkoman Low Sodium Soy Sauce, hot pepper sauce, garlic, onion powder, thyme and red pepper in a plastic zipper bag. Add chicken thighs. Close the bag and turn it to coat chicken. Marinate at least 30 minutes. Preheat grill to medium. Make drainage holes in sheets of Reynolds Wrap Non-Stick Foil with a large grilling fork. Place foil sheets with holes on grill rack with non-stick (dull) side towards food; immediately place chicken on foil. Grill chicken 5 minutes; turn. Continue grilling and turning every 5 minutes until chicken is tender and reaches 180°F, for about 30 minutes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 24740,"How to Make Yogurt in an Instant Pot | Instant Pot Yogurt 8 cups whole milk, cold 1 tablespoon freshly opened whole-milk Greek yogurt
Instructions: Pour the milk in a 6-quart Instant Pot? and put on yogurt setting. Press the adjust setting to boil (see Cook's Note). Follow the manufacturer's guide for locking the lid and preparing to cook. After the boil cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Stir the milk and check the temperature using an instant-read thermometer. The milk must reach a temperature of at least 180 degrees F. If the milk is not yet hot enough, repeat the boil cycle until the milk comes up to the correct temperature.
Remove the pot insert and allow the milk to cool until it reaches a temperature of 110 to 115 degrees F. (To speed up this process, place pot in an ice water bath and stir, being careful not to get any water into the milk.) Place 1/2 cup of the milk in a small bowl and stir in the store-bought yogurt until combined. Stir the yogurt mixture back into the milk mixture in the pot.
Follow the manufacturer's guide for locking the lid and preparing to cook. Put on the yogurt setting and set the time for 9 to 12 hours (9 for a looser, milder yogurt and 12 for a thicker, tarter yogurt).
Remove the lid (there will be no pressure, so no pressure release is required). Carefully remove the yogurt and transfer to resealable containers. Refrigerate until completely chilled and set, about 4 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24741,"Tamale Pie 4 cups masa 4 cups chicken broth
3/4 cup shortening
4 tablespoons (1/4 cup) salted butter 1 tablespoon baking powder 1 teaspoon kosher salt
1 tablespoon olive oil 2 pounds lean ground beef
1 onion, chopped
1 red bell pepper, seeded and chopped
1 jalapeno, sliced
1 poblano pepper, seeded and chopped
1 tablespoon chili powder
2 teaspoons ground cumin
Pinch kosher salt
Pinch freshly ground black pepper
4 cloves garlic, chopped
One 15-ounce can chopped tomatoes
1 cup low-sodium beef broth
2 tablespoons tomato paste
One 15-ounce can red kidney beans, drained and rinsed Butter, for greasing the skillet Instructions: For the crust: Mix the masa with the broth in a large bowl and stir to combine. In a mixer, beat the shortening, butter, baking powder and salt. Add the masa mixture to the mixer bowl in 3 additions and beat until combined and soft. Cover and refrigerate while you make the filling. For the filling: In a large skillet over medium-high heat, add the oil. Cook the beef, breaking up any lumps, until it is no longer pink, 8 to 10 minutes. Remove to a bowl using a slotted spoon. Remove all but 1 tablespoon of the grease from the skillet. Add the onion, bell pepper, jalapeno and poblano to the skillet and season with the chili powder, cumin, salt and pepper. Cook until just beginning to brown. Add the garlic and cook for 1 minute. Add the tomatoes, broth and tomato paste and bring to a boil. Add the beans and return the meat to the skillet. Bring to a simmer and simmer for about 20 minutes. Preheat the oven to 400 degrees F. Grease a 10-inch cast-iron skillet with butter. Line the skillet with a little over half of the masa mixture and press. Add the filling, then spoon the rest of the masa mixture over the top. Bake until the top is golden brown, 25 to 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 24742,"Just Married Three-Tier Pound Cake 3 cups (6 sticks) margarine, such as Blue Bonnet, at room temperature, plus more to grease pans Two 1-pound boxes confectioners' sugar, boxes reserved 12 large eggs, at room temperature 2 pounds sifted cake flour, plus more to dust pans 2 teaspoons vanilla extract Buttercream Frosting, recipe follows White Cream Decorator Frosting, recipe follows 1 1/2 cup (3 sticks) butter, at room temperature 2 pounds confectioners' sugar 8 to 10 tablespoons light cream or milk 3 teaspoons clear vanilla extract 3/4 cup solid white vegetable shortening, such as Crisco 1 pound confectioners' sugar Pinch of salt 1 1/2 teaspoons clear vanilla extract Food coloring, optional Instructions: Preheat the oven to 300 degrees F. Grease and flour one of each: 12-by-2-inch, 9-by-2-inch and 6-by-2-inch round cake pans.
Using a heavy-duty mixer, cream 3 sticks of the margarine and 1 pound of the confectioners' sugar until the mixture is very light and fluffy, about 5 minutes. One at a time, break 6 of the eggs into the batter, beating only as long as it takes to break another egg between additions. Scrape down the sides of the mixing bowl.
Measure 1 pound of the sifted cake flour into an empty confectioners' sugar box, filling to the top. Add the flour to the sugar and egg mixture, stirring gently on low speed. Scrape the sides of the mixing bowl. Add 1 teaspoon of the vanilla extract and mix again. Transfer the batter to a bowl and reserve. Repeat the steps with the other half of the ingredients.
Pour the two batches of batter into the prepared pans and bake until the center is set, about 1 hour. Check for doneness by touching the surface lightly with your fingertip or by inserting a toothpick in the center; it should come out clean.
Cool the cakes in the pans for 10 minutes, and then run a thin knife or spatula between the cake and the pan to loosen the edges. Invert the cakes onto wire racks. Place on cake boards to frost with Buttercream Frosting. Slide the layers off the cake boards to stack and decorate with White Cream Decorator Frosting.
With an electric mixer, cream the butter and add the sugar slowly, beating together until smooth. Add the cream by the tablespoon, beating well after each addition and adding just enough liquid to make a smooth, spreadable icing, Add the vanilla extract and continue to beat the icing on high speed until it is very light and fluffy about 5 minutes.
Using an electric mixer, cream the shortening and add the sugar gradually, blending well, and beat until fluffy. Beat in the salt, and then add 4 to 5 tablespoons water by the tablespoon, beating continuously and adding just enough to achieve a smooth, spreadable consistency.
Add the vanilla extract and beat on high until very fluffy. This frosting can be colored with food coloring if desired and transferred to pastry bags fitted with decorator tips for decorating.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24743,"All Green Smoothie ? cup (60 ml) water ? cup (120 ml) pineapple juice 1? cups (262 g) green grapes ? (53 g) Bartlett pear, ripe, seeded and halved ? (51 g) avocado, pitted, peeled ? cup (23 g) coarsely chopped broccoli ? cup (20 g) spinach, washed ? cup (60 ml) ice cubes Instructions:

1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Blend for 35 to 40 seconds or until mixture is smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 24744,"Tilapia with Tomatillos and Avocado filled with Maque Choux 1 1/4 to 1 1/2 pounds tilapia, 4 fillets Coarse salt Ground pepper 1 teaspoon ground cumin, eyeball it 1/2 teaspoon sweet paprika, eyeball it 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 lime, halved 1/2 medium red onion, chopped 1 jalapeno or serrano pepper, seeded and finely chopped 2 or 3 large cloves garlic, finely chopped 8 to 10 tomatillos, husks peeled and diced 1/2 bottled pale beer 2 tablespoons chopped cilantro leaves, a palmful, plus a few sprigs for garnish 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1/2 red onion, chopped 1 jalapeno, seeded and finely chopped 1 small red bell pepper, seeded and chopped 4 ears fresh corn on the cob, husked A sprinkle sugar Dash cayenne pepper Salt 2 tablespoons butter 2 ripe avocado 1 lime, juiced Instructions: Season fish with salt, pepper, cumin, paprika. Heat a nonstick skillet over medium high heat. Add 1 tablespoon oil, 1 turn of the pan. Heat an ovenproof serving plate in a warm oven. Saute fish 3 minutes on each side or until opaque. Squeeze the juice of 1/2 lime over the fish and carefully slide the fillets onto warm platter. Cover the fish to keep it warm. Return pan to heat and add remaining tablespoon of oil, 1 turn of the pan. Over medium high heat, quickly saute the red onion, jalapeno and the garlic. Saute a minute or so, add the diced tomatillos with seeds and juices. Season mixture with coarse salt and saute the mixture of vegetables 5 minutes. Once you get your sauce working, get a second skillet hot over moderate heat for your maque choux. Add 1 tablespoon extra-virgin olive oil (1 turn of the pan,) chopped onion, jalapeno and red bell pepper. Saute 2 or 3 minutes. Working on a plate to catch the milky juices, scrape corn off the cob. Break up the kernels and pour into the skillet. Combine corn with peppers and onions. Season with a sprinkle of sugar, a dash of cayenne pepper and salt. When mixture bubbles, reduce heat to simmer. Cut butter into pieces and stir into corn mixture. Allow mixture to simmer and cook until creamy, 5 to 7 minutes. While corn is working, go back to your sauce for the fish. Add the beer and the juice of 1/2 lime and cilantro to the pan. Simmer sauce 5 minutes longer, then spoon hot sauce down over the fish filets. Garnish platter with a few extra sprigs of the cilantro. Cut avocados in 1/2 lengthwise and remove pits. Squeeze lime juice over the avocados to keep them from browning and season them with a little coarse salt. Arrange on the serving plate. To serve, fill the avocados with maque choux, allowing the corn to spill down and over the sides of the avocado onto the serving platter. The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers. Place the avocados alongside garnished fish and enjoy with lime sorbet topped with raspberries and Grand Marnier. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 24745,"Roasted Goose with Blackberry Gingered Sauce 1 (10-pound) goose, cleaned and trimmed with innards removed Sea salt 1 orange, quartered 1 lemon, quartered 1 apple, cored and quartered 2 tablespoons goose fat 1/2 cup scallions 2 tablespoons grated ginger 2 cups blackberries 1 tablespoon sugar 1 tablespoon soy sauce 2 cups Zinfandel 2 cups chicken stock Instructions: Preheat oven to 350 degrees F. Wash the goose thoroughly inside and out. Dry well with paper towels. Prick the skin with a fork or fine skewer (this helps release the fat during cooking) and generously rub all over with sea salt. Stuff the bird with the cut fruit. Tuck the wings under so they are not exposed. Add 1/2 inch water to the roasting pan and position the goose breast side down in a roasting rack. Place the pan in the oven for 45 minutes. Check the bird while it's roasting to make sure the water doesn't evaporate or the goose fat will burn. After 45 minutes, take the goose out of the oven. Turn it breast side up and prick the skin again. Carefully remove the excess fat by tilting the pan and using a baster. Add another 1/2-inch of water to the pan. Continue to roast for another 2 hours. The goose is cooked when its juices run clear when the thigh is pierced with a skewer. If they are at all bloody, roast for a further 15 minutes and check again. To be sure the goose is cooked, insert a thermometer in the thickest part of the thigh. It should read 170 degrees F on an instant-read thermometer. Remove from the oven and let it rest for 15 minutes. Pour out excess fat leaving about 2 tablespoons. Add the scallions, ginger, blackberries, sugar and soy sauce. Saute for 5 to 10 minutes until the blackberries begin to break up and the juices are released. Add Zinfandel and reduce by half then add the chicken stock and reduce by half again. Pass sauce through a sieve and discard the pulp. Serve with the goose. ","[Pinot Noir, Grenache, Tempranillo]" 24746,"Braunschweiger Banh Mi 1 cup cauliflower florets 1/2 cup white wine vinegar 1 tablespoon sugar 1 1/2 teaspoons caraway seeds, lightly crushed 1/4 teaspoon kosher salt 1 small carrot, thinly sliced 1 tablespoon Asian fish sauce 1 teaspoon fresh lemon juice 1 teaspoon red wine vinegar 1/4 teaspoon sugar 1 small clove garlic, finely grated 1/2 small jalapeno, seeded and thinly sliced 4 thin boneless pork cutlets (about 8 ounces total), pounded to 1/4-inch thick Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour 1 large egg, lightly beaten 1/2 cup breadcrumbs 3 tablespoons vegetable oil Two 12-inch baguettes Mayonnaise, such as Kewpie, for serving Spicy brown mustard, for serving 1/2 pound braunschweiger liverwurst 1/2 English cucumber, sliced 1/4 red onion, thinly sliced 1 small bunch watercress 1 cup loosely-packed fresh cilantro leaves with tender stems Sriracha, for serving Instructions: For the caraway pickled cauliflower: Cut the florets into 1/4-inch-thick slices. It's alright if the pieces break apart. Combine the vinegar, sugar, caraway seeds, 1/3 cup water and 1/4 teaspoon salt in a small saucepan. Bring to a boil, whisking until the sugar dissolves. Remove from the heat, add the cauliflower and carrot and stir. Allow to cool to room temperature. Transfer to a small bowl, cover and refrigerate at least 1 hour and up to 1 day. For the garlic fish sauce: Whisk together the fish sauce, lemon juice, vinegar, sugar, garlic, jalapeno and 2 teaspoons water in a small bowl. Cover and refrigerate until ready to serve. Preheat the oven to 300 degrees F. For the fried pork cutlets: Lightly sprinkle the cutlets on both sides with salt and pepper. Place the flour, egg and breadcrumbs in three separate shallow bowls. Dredge each cutlet in the flour, dusting off any excess. Then dip in the egg and, finally, coat with the breadcrumbs. Heat 2 tablespoons of the oil in a medium nonstick skillet over medium-high heat. Once the oil shimmers, fry two cutlets until browned, crispy and cooked through, 1 to 2 minutes per side. Drain on paper towels. Add the remaining tablespoon oil to the pan and repeat with the remaining cutlets. For the sandwiches: Trim and discard the bread heels from the baguettes. Halve each so you have a total of four 6-inch pieces. Split each piece lengthwise about 3/4 of the way and press it open like a book. Generously spread the top halves with mayonnaise and the bottom halves with mustard and liverwurst. Arrange the baguettes on a baking sheet and bake until warm, 3 to 4 minutes. Top the bottom half of each baguette with a pork cutlet (halve the cutlets for fit, if necessary) and some of the cucumber, onion, caraway-pickled cauliflower, watercress and cilantro. Top each with a drizzle of garlic fish sauce and a squirt of Sriracha and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24747,"Pan Seared Airline Breast 4 full chicken breasts, (ribs removed and wing intact) 1/2 teaspoon paprika 1/2 teaspoon granulated garlic 1 teaspoon salt 1 teaspoon freshly cracked black pepper 1 1/2 tablespoons olive oil 1 cup julienned yellow onion 1 cup trimmed julienned leeks 2 tablespoons roughly chopped garlic 1 cup jarred pitted Spanish olives, plus 1 tablespoon olive juice 1/2 cup white wine Pinch freshly chopped thyme leaves 2 tablespoons butter Instructions: Preheat oven to 350 degrees F. Rinse and pat dry the chicken. Preheat a heavy-bottomed skillet over medium heat. Combine paprika, granulated garlic, salt and pepper, in a small bowl. Rub seasoning mix all over the chicken. When skillet is hot, add oil and sear chicken, skin side first, turn over and sear other side. Remove to a sheet tray and put into the preheated oven to cook through, about 15 minutes. To the pan you used to sear the chicken, add in the onions and leeks. Saute for 4 to 5 minutes or until lightly caramelized. Add garlic and olives and olive juice. Saute for 2 minutes more, then deglaze the pan with white wine. Reduce wine by half. Finish sauce by stirring in thyme and butter. Adjust seasoning, if necessary, and keep warm. When chicken is done, remove from oven, place on serving platter, and pour any juices into vegetable mixture. Pour over chicken and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24748,"Creamy Orange Float 2 scoops vanilla ice cream Chilled orange soda
   Whipped cream
   Instructions: Add the ice cream to a large glass and top with some orange soda and whipped cream. ","[Chardonnay, Riesling, Moscato]" 24749,"Crispy Golden Sauteed Fish 12 ounces flounder or other mild white fish, 1/2-inch thick, cut into 4 (3-ounce) pieces Kosher salt and freshly ground black pepper 3 tablespoons vegetable oil 1 teaspoon all-purpose flour 2 tablespoons unsalted butter Juice of 1 lemon 2 tablespoons chopped fresh parsley Instructions: Prepare the fish by rinsing and patting dry, without squeezing the delicate fish flesh. Salt and pepper both sides of the fish. Heat the oil over medium-high heat in a medium saute pan. Cook's Note: Do not use a nonstick pan. The oil should be glossy, but not smoking. While the oil is heating, take a fresh paper towel and pat the fish dry a second time, and dredge the fish in flour on both sides, patting off the excess. This will make your beautiful crust-searing foolproof! Place the fish in the pan and cook undisturbed for 3 minutes. Flip the fish, being firm with the spatula in order to scrape up the whole golden-seared crust when you flip. Once flipped, place 1/2 tablespoon of butter on top of each piece of fish, and allow it to melt into the saucepan. It may brown somewhat, but it should not burn. Allow the mixture to cook another 2 minutes and then remove the fish. Deglaze the pan with the lemon juice (be careful with splatters!), and quickly scrape up the brown bits of flavor. Toss in the parsley, taste for seasoning, and spoon a teaspoon of the rich lemony butter onto the fish and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24750,"Roasted Asparagus Wrapped in Pancetta Sea salt and freshly ground black pepper 24 spears medium-sized asparagus 4 sprigs fresh rosemary Good rashers of pancetta 4 good anchovies (optional) Olive oil 1/2 lemon 1 knob butter Instructions: Preheat the oven to 425 degrees F (220 degrees C). Remove the woody ends of the asparagus by bending them at the end and snapping where it clicks naturally. Feel free to boil your asparagus for a minute or so if they are not as tender as they should be. Grab 6 spears of asparagus, sandwich one of the rosemary sprigs and one of the anchovy fillets among the spears, and wrap a slice of pancetta around the middle to hold everything in place. Make three more bundles in the same way , and out them into a small roasting tray or pan with ? lemon. Drizzle with a little olive oil and roast in the pre-heated oven for 4 to 5 minutes, until the pancetta is crispy. Remove from the oven, add your knob butter, and squeeze over the juice of your roasted lemon. Season of needs be. This will make a fantastic smoky sauce with your melted anchovies. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 24751,"Greek Pork Chops with Potatoes 1 1/4 pounds Yukon Gold potatoes, cut into 1-inch cubes 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 4 boneless pork chops (3/4 inch thick; about 1 1/2 pounds) 1 teaspoon dried oregano 1 1/2 cups halved cherry tomatoes 2 cloves garlic, thinly sliced 1/4 cup dry white wine 12 pitted kalamata olives, halved 1/4 teaspoon sugar 1/3 cup crumbled feta cheese 1/4 cup chopped fresh dill Instructions: Put a baking sheet in the oven and preheat to 475 degrees F. Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Spread out on the hot baking sheet and roast, flipping halfway through, until browned and tender, about 25 minutes. Meanwhile, make 3 shallow cuts in the fat on the side of the pork chops to prevent curling. Rub the pork with 3/4 teaspoon oregano and season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork and cook until just cooked through, 2 to 3 minutes per side. Remove to a large plate. Add the tomatoes, garlic and remaining 1/4 teaspoon oregano to the skillet. Cook, stirring, until the tomatoes soften, about 2 minutes. Add the wine and cook until mostly dry, 1 to 2 minutes. Add 1/4 cup water and cook, lightly crushing the tomatoes, until slightly thickened, 1 to 2 minutes. Stir in the olives, sugar and any juices from the plate of pork; season with salt and pepper. When the potatoes are done, sprinkle with the feta and let soften for a minute. Sprinkle with the dill and gently toss. Divide the potatoes and pork among plates. Spoon the tomato sauce over the pork and drizzle with the remaining 1 tablespoon olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 24752,"Vietnamese Lime Chicken Wings 1/2 cup chicken bouillon powder (weird I know, but it works) 1/2 cup Vietnamese chili sauce (Sriracha works too) 1/2 cup honey 1/2 cup cooking oil 1/2 cup pureed shallot (onion works fine too) 1/4 cup rice vinegar 20 kaffir lime leaves, finely chopped 24 whole jumbo chicken wings 1 cup cilantro leaves 1 cup roasted peanuts, chopped Instructions: Combine the bouillon, chili sauce, honey, oil, shallots, vinegar and lime leaves and whisk together to form a uniform paste. Reserve some paste for brushing, and place the rest in a resealable plastic bag. Toss the chicken wings in the paste in the bag and allow to marinate for 30 minutes to 1 hour. Build a hot charcoal fire on one side of the grill. Set the chicken wings on the grill opposite of the hot coal side. Cover the grill and cook until the wings are just about cooked through, 25 to 30 minutes. Rotate the wings halfway through for even cooking. To finish the wings, brush with the reserved paste and grill directly over hot coals until charred slightly. Transfer to a platter and top with cilantro leaves and peanuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24753,"Sugared Cardamom Pears 4 tablespoons butter 3 Bosc pears, peeled, cored, cut into 8ths 1/4 cup brown sugar Pinch salt 1/4 teaspoon ground cardamom 1 teaspoon Madagascar vanilla extract Vanilla ice cream, for serving Crystallized ginger, for garnish Instructions: In a skillet over medium-high heat, add the butter. As the butter melts and begins to foam, add the Bosc pears. Cook for 2 to 3 minutes until they begin to soften. Add the brown sugar and stir to incorporate the sugar mixture, evenly coating the pears. Stir in the salt, cardamom, and vanilla extract, and continue to stir until the liquid becomes syrupy. Transfer to a serving bowl and serve over vanilla ice cream garnished with crystallized ginger. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 24754,"Spudini Bread 2 to 3 cloves garlic 1 cup butter, room temperature 1 1/4 tablespoons dry basil 2 tablespoons capers 1 loaf crusty Italian bread 1 package sliced mozzarella Instructions: Preheat oven to 350 degrees F. Chop garlic in a food processor. Add all other ingredients excluding bread and cheese. Slice bread in 3/4-inch slices, not all the way through, leave bottom crust connected. Spread each side with butter spread. Place a piece of mozzarella between each slice. Brush top and side of bread with butter spread. Wrap in foil. Bake for 25 to 30 minutes, or until cheese is melted throughout. Open foil, and brown under broiler ","[Chardonnay, Sauvignon Blanc, Chianti, Vermentino]" 24755,"Chicken Adobo 1 cup white wine vinegar 1 cup soy sauce 1/2 cup light brown sugar 4 cloves garlic, crushed 3/4 teaspoon crushed red pepper flakes 2 dried bay leaves 12 chicken drumsticks 2 cups low-sodium chicken broth 3 tablespoons arrowroot 2 tablespoons fresh lime juice (from 2 large limes) Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh parsley or cilantro Lime wedges Instructions: For the marinade: In a medium bowl, combine the vinegar, soy sauce, sugar, garlic, red pepper flakes, and bay leaves. Whisk until the sugar has dissolved. Arrange the chicken in a single layer in a 9-by-13-by-2-inch glass baking dish. Pour the marinade over the chicken and refrigerate for 2 hours, turning the chicken over halfway through. Place the chicken and marinade in a large, high-sided skillet or Dutch oven and add the chicken broth. Bring the liquid to a boil over medium-high heat. Reduce the heat to a simmer and cook for 45 to 50 minutes, turning the chicken every 20 minutes, until cooked through and a meat thermometer inserted into the thickest part of the meat registers 165 degrees F. Remove the chicken from the liquid and arrange on a serving platter. Discard the bay leaves and garlic cloves. Whisk the arrowroot and lime juice into the liquid and bring the mixture to a boil. Cook until the mixture thickens, about 2 minutes. Season with salt and pepper, to taste. Pour the sauce over the chicken or serve alongside as a dipping sauce. Sprinkle with chopped parsley or cilantro, if using, and garnish with lime wedges. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 24756,"Ham Hock and Lentil Soup 2 tablespoons olive oil 2 cups small diced onions 1 cup small diced celery 1 cup small diced carrots Salt Freshly ground black pepper 2 tablespoons chopped garlic 2 bay leaves 6 sprigs of fresh thyme 2 quarts chicken stock 3 to 4 smoked ham hocks 1 pound orange lentils 2 tablespoons chopped parsley Instructions: In a large saucepan, over medium heat, add the oil. When the oil is hot, add the onions, celery, and carrots. Season with salt and pepper. Saute for 4 minutes. Add the garlic, bay leaves and thyme. Saute for 1 minute. Add the ham hocks and stock. Bring the liquid to a boil, reduce the heat to medium-low and cook about 1 hour, or until the hocks are tender. Add the lentils and continue cook for 25 to 30 minutes or until the lentils are tender. Remove from the heat and stir in the parsley. Reseason with salt and pepper if needed. Remove the ham hocks and remove the meat. Add the ham back into the soup. Ladle the soup into individual serving bowls and serve with crusty bread. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 24757,"Dark Chocolate Pumpkin Seed Peanut Brittle Nonstick cooking spray 3 tablespoons unsalted butter 2 teaspoons baking soda 3/4 teaspoon kosher salt 1 cup unsalted peanuts 1 cup pumpkin seeds 1/4 cup wheat germ 1 1/2 cups granulated sugar 3/4 cup light corn syrup 1 cup dark chocolate chips 1 1/2 teaspoons coarse sea salt Instructions: Coat a baking sheet with nonstick cooking spray.
Place the butter, baking soda and kosher salt in a small bowl and place next to the stove. Combine the peanuts, pumpkin seeds and wheat germ in a medium bowl, and place next to the stove.
Combine 3/4 cup water, the sugar and corn syrup in a large pot set over high heat. Attach a candy thermometer to the inside of the pan, making sure it doesn't touch the bottom of the pot. Bring the sugar mixture to a boil, then immediately reduce the heat to medium. Cook, stirring occasionally, until the mixture reaches 280 degrees F and is amber-colored, 10 to 15 minutes. Remove the pot from the heat, and very carefully add in the butter mixture and stir vigorously for 45 seconds. The mixture will bubble up aggressively and lighten to an orange-caramel color, if it gets darker, the caramel has gotten too hot and will taste burnt. Stir in the nuts and wheat germ. Immediately pour the mixture onto the prepared pan and spread it out in an even layer. Cool for 5 to 10 minutes.
Meanwhile, melt the chocolate chips in a double boiler (or in a heat-proof bowl set over barely simmering water) over medium-low heat until smooth and shiny, about 5 minutes. Spread the chocolate over the brittle then sprinkle the sea salt over the top. Refrigerate until the chocolate is firm and cool to the touch, 50 minutes to 1 hour.
Break the brittle into 2- to 3-inch chunks. Store in an airtight container. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 24758,"Orange Cupcakes with Orange Crushed Pineapple Whipped Cream Topping 2 cups granulated sugar
2 sticks unsalted butter, at room temperature
4 large whole eggs
2 teaspoons orange extract that uses real orange oil 2 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup heavy cream
1/2 cup orange soda 1 teaspoon fresh orange zest
2 cups heavy cream
1/2 cup sugar
1 teaspoon orange extract that uses real orange oil 1 cup fresh crushed pineapple with juice
1 teaspoon orange zest
Instructions: For the cupcakes: Preheat the convection oven to 325 degrees F or a standard oven to 350 degrees F. In large mixer bowl, cream together the sugar and butter until light and fluffy with a heavy duty mixer. Add the eggs, one at a time, and mix thoroughly after each addition. Add the orange extract and mix well. Combine the flour, baking soda and salt. Add half of the flour to the mixer bowl along with the cream. Mix until the flour is mixed in, scraping the sides of the bowl with a rubber spatula. Add the rest of the flour mixture, orange soda and orange zest. Mix until the batter is smooth and all of the flour lumps are gone. Fill 24 cupcake liners half full and bake for 20 minutes in the convection oven or 28 minutes in the standard oven. The tops of the cupcakes should be lightly browned. Check the cupcakes to make sure no batter sticks to a wooden toothpick when inserted into the cupcake. Cool the cupcakes completely. For the topping: In large mixer bowl, beat the cream, sugar and extract on medium speed until stiff peaks form using heavy duty mixer. Gently fold in the pineapple and zest using a plastic spatula. To assemble: Top each cupcake with large dollop of topping. Serve immediately or chill until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 24759,"Blissini 1 1/2 cups Prosecco, chilled 1 1/2 cups orange juice, chilled 1 1/2 cups pomegranate juice, chilled Mint leaves, for garnish Instructions: Combine the Prosecco, orange juice, and pomegranate juice and pour into 4 Champagne glasses. Garnish with mint leaves and serve. ","[Prosecco, Sparkling Shiraz]" 24760,"Cantonese Chicken and Mushrooms 1/2 cup oyster sauce 2 tablespoons cornstarch 2 tablespoons peanut oil 6 scallions, cut into 1-inch pieces 8 thin slices peeled ginger 3 cloves garlic, coarsely chopped 8 to 10 ounces sliced mushrooms, such as cremini, shiitake or a mix 12 ounces baby bok choy, cut crosswise into 1 1/2-inch pieces 1 1/4 cups low-sodium chicken broth 2 teaspoons toasted sesame oil Cooked rice, for serving (optional) Instructions: 1 1/4 pounds chicken tenders or skinless, boneless chicken breasts, cut into 1 1/2-inch pieces; Toss the chicken with the oyster sauce in a bowl. Mix the cornstarch with 3 tablespoons cold water in another bowl. Place both bowls near the stove with the remaining ingredients. Heat a wok or deep skillet over high heat until hot. Add the peanut oil, then the scallions, ginger and garlic, and stir-fry about 20 seconds. Add the chicken mixture and stir-fry until the meat is no longer pink on the outside, 2 to 3 minutes. Stir in the mushrooms and bok choy. Add the broth and sesame oil to the skillet and bring to a boil over high heat. Add the cornstarch mixture, return to a boil and cook, tossing, until the chicken is cooked through and the sauce is thick and glossy, 2 to 3 minutes. Serve with rice, if desired. Per serving: Calories 303; Fat 12 g (Saturated 2 g); Cholesterol 90 mg; Sodium 415 mg; Carbohydrate 12 g; Fiber 2 g; Protein 38 g ; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 24761,"11-Can Soup and Cheesy Toast One 16-ounce jar sliced roasted peppers One 15-ounce can diced tomatoes with garlic and basil One 15-ounce can tomato sauce One 15-ounce can cannellini beans, undrained One 15-ounce can great Northern beans, undrained One 15-ounce can chickpeas, undrained One 15-ounce can minestrone soup One 14.25-ounce can cut Italian green beans One 14-ounce can quartered artichokes hearts One 8-ounce can sliced mushrooms, pieces and stems 2 tablespoons prepared pesto 1 tablespoon dried parsley flakes 1/4 teaspoon dried Italian seasoning Grated Parmesan, for serving 2 slices ciabatta 2 slices sandwich bread 1 cup shredded mozzarella 2 teaspoons grated Parmesan 1/2 teaspoon Italian seasoning 2 slices provolone cheese 4 slices American cheese singles Instructions: For the soup: Add the canned and jarred items, without draining, to a large pot: the roasted peppers, diced tomatoes, tomato sauce, cannellini beans, great Northern beans, chickpeas, minestrone, green beans, artichoke hearts, mushrooms and pesto. Heat over medium-high heat, stirring to combine. Add the dried parsley and Italian seasoning. Bring to a boil, reduce the heat and simmer until the flavors are combined and the soup thickens slightly, about1 hour. For the cheesy toast: Preheat the broiler. Lay the ciabatta and sandwich bread slices on a baking sheet. Sprinkle 1/2 cup shredded mozzarella on each ciabatta slice, then sprinkle each with half the Parmesan and Italian seasoning. Top each ciabatta slice with a slice of provolone. Lay 2 slices of American cheese on top of each slice of sandwich bread. Broil until the cheese is bubbly and starting to get really brown around the edges. Slice the toast in half diagonally. Bowl up the soup, sprinkle with Parmesan and serve with a piece of the cheesy toast.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 24762,"Baked Whole Sea Bass Citrus 1 black sea bass about 1 pound Salt and pepper, to taste 1 large orange, segmented, zest and juice reserved 1 lime, segmented, zest and juice reserved 1 lemon, segmented, zest and juice reserved 1 pink grapefruit, segmented, zest and juice reserved 3 ounces butter, melted 3 ounces cleaned spinach leaves Instructions: Preheat oven to 400 degrees F. Clean the bass by removing the guts and the gills and trimming off the belly flap. Season the season with salt and pepper. Place the fish on foil and sprinkle with some citrus zest. Close the foil and cook for about 10 minutes oven. In a small sauce pot reduce the juice and the remaining zest. Slowly add the butter whisking constantly, season sauce and add all the segments, simmer. Saute the spinach and drain off any liquid. Remove the bass from the oven and from the foil, discard the citrus zest on it. Place the fish on top the spinach and ladle with the citrus sauce ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 24763,"Salted Chocolate Cake 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus extra for the pans 1 1/2 cups unsweetened cocoa powder, plus extra for the pans
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
4 large eggs, beaten
1 cup sour cream
1 tablespoon instant espresso
1 1/4 cups (2 1/2 sticks) unsalted butter, softened 3 cups confectioners' sugar
2/3 cup unsweetened cocoa powder
3 tablespoons heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1 1/4 teaspoons flake salt
Instructions: For the cake: Preheat the oven to 350 degrees F. Butter the inside of two 9-inch round cake pans. Line the bottoms with parchment paper and butter that as well. Dust with cocoa powder, being sure to tap out the excess. Set aside. Whisk together the cocoa, flour, granulated sugar, brown sugar, baking soda, baking powder and salt in a large bowl until there are no large lumps. Make a well in the center of the dry ingredients and add the eggs, melted butter, sour cream, instant espresso and 1 1/2 cups water. Slowly start to work everything together, adding the dry to the wet ingredients as you go until everything is combined and you have a smooth batter. Do not over mix. Divide evenly in the prepared cake pans and bake until a cake tester inserted in the center comes out clean, about 40 minutes. Allow to cool for 10 minutes in the pans. Unmold onto a wire rack and cool completely. For the frosting: Beat the butter in a medium bowl on medium speed using a hand-held mixer until light and fluffy. Add the confectioners' sugar, cocoa powder, heavy cream, vanilla and kosher salt and continue to beat on medium speed until light, fluffy and creamy. Place one layer of cake on a plate or cake stand. Spread one-quarter of the frosting on the cake evenly all the way to the sides using a small offset spatula. Place the other layer of cake on top and press gently. Spoon the remaining frosting on top and spread evenly, pushing the frosting over the edge and spreading it around the sides. Refrigerate for at least 30 minutes before serving. Sprinkle the top evenly with the flake salt to serve. ","[Chardonnay, Pinot Grigio, Riesling, Merlot]

" 24764,"Old-Fashioned Cherry Clafoutis 3 cups pitted cherries (1 to 1 1/2 pounds whole cherries) 2 tablespoons whiskey 1/4 teaspoon Angostura bitters Unsalted butter, for the baking dish 1 1/2 cups half-and-half 4 large eggs 1/2 cup all-purpose flour 1/2 cup granulated sugar 1/2 teaspoon finely grated lemon zest 1/2 teaspoon finely grated orange zest 1/4 teaspoon kosher salt 1 tablespoon coarse sugar Instructions: Preheat the oven to 375 degrees F. Toss the cherries, whiskey and bitters in a bowl and let sit at room temperature, stirring occasionally, about 30 minutes. Drain the cherries and reserve the liquid. Butter a 10-inch pie plate and arrange the cherries in the plate in a single layer. Whisk the half-and-half, reserved cherry liquid, eggs, flour, sugar, lemon zest, orange zest and salt in a large bowl. Pour over the cherries and bake until the edges start pulling away from the sides of the pan and the top is lightly golden, about 45 minutes. Remove from the oven and sprinkle with the coarse sugar. Switch the oven to the broiler setting and broil the clafoutis until golden brown and bubbling, 1 to 3 minutes. Let cool at least 10 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Cava]" 24765,"Club 55 Haricots Verts 1 (1 pound) bag ready-to-cook haricots verts (recommended: Greenline) 1/2 cup water 2 tablespoons sour cream 1 teaspoon lemon juice Salt and freshly ground black pepper 1/4 cup shaved Parmesan, garnish Instructions: Place haricots verts in a large microwave-safe bowl with a 1/2 cup of water. Cover and cook on HIGH for 5 to 7 minutes. Remove and drain. To haricots verts add sour cream, lemon juice, salt and freshly ground black pepper. Toss to coat. Garnish with shaved Parmesan and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 24766,"Lentil Soup 1 cooked Peking Duck, store bought, meat and bones separated 8 cups chicken stock 1 tablespoon olive oil 1/2 red onion, diced 2 cloves garlic, chopped 2 to 3 bay leaves 2 celery stalks, finely diced 1 carrot, finely diced 1/2 cup red lentils, rinsed and drained Salt and freshly ground black pepper 3 plum tomatoes, seeded and diced 1/2 bunch fresh chives, cut into 1/2-inch pieces 4 ounces palm sugar, broken into pieces or 1/4 cup each white sugar and brown sugar 1 cup water 4 whole star anise Juice of 2 limes 2 ripe mangos, peeled, pitted and diced 1 teaspoon cl flakes 1 red onion, julienned 1 tablespoon salt 1/4 cup red wine vinegar 1 baguette, cut in 1/2 lengthwise, inside of bread removed Shredded duck meat reserved from Lentil Soup, recipe follows Mango Chutney Salted Pickled Onion 1/2 bunch fresh chives, cut into 1/2-inch pieces 1 cup fresh cilantro leaves 1/2 cup fresh mint leaves Salt and freshly ground black pepper Instructions: Shred the duck meat and set aside for Duck Sandwich, recipe follows or another dish, reserve 1 cup for soup garnish. Put the chicken stock and duck bones in a large pot and bring to a boil. Reduce the stock to a simmer and skim the impurities. Allow the stock to simmer for 30 minutes. Pour the olive oil in a large pot over medium-high heat. Add the onions and garlic and saute until tender. Add the bay leaf, celery, and carrot and saute for approximately 2 minutes, until the celery and carrots are slightly tender. Strain the stock into a pot and bring up to a boil. Add the lentils and reduce the heat to a simmer for 30 minutes. Season the lentil soup with salt and pepper and garnish with shredded duck meat, tomatoes, and chives. Shred the duck meat and set aside for Duck Sandwich, recipe follows or use in another dish, reserve 1 cup for soup garnish. Put the chicken stock and duck bones in a large pot and bring to a boil. Reduce the stock to a simmer and skim the impurities. Allow the stock to simmer for 30 minutes. Pour the olive oil in a large pot over medium-high heat. Add the onions and garlic and saute until tender. Add the bay leaf, celery, and carrot and saute for approximately 2 minutes, until the celery and carrots are slightly tender. Strain the stock into a pot and bring up to a boil. Add the lentils and reduce the heat to a simmer for 30 minutes. Season the lentil soup with salt and pepper and garnish with shredded duck meat, tomatoes and chives. Put the palm sugar, water and star anise in a medium saute pan over high heat and bring to a boil. Once the palm sugar has dissolved, add the lime juice. Reduce the mixture to a thick, syrup-like consistency. Add the mango and cl flakes and season with salt, cook for 5 to 7 minutes, until the mango has become tender and the juices have reduced. Put the onions in a bowl, add the salt and toss. Allow the salted onions to sit for 10 minutes. Rinse the salted onions under cold water, drain, and lay over a dry towel. Once dry, return the onions to the bowl and add the red wine vinegar and toss to coat and pickle the onions. Preheat the oven to 375 degrees F. Put the duck meat and baguette on a tray, heat until the meat is warmed through and the baguette is lightly toasted. Put the baguette on a cutting board, layer the shredded duck meat over the bottom of the baguette, followed by the mango chutney, salted pickled onion, chives, cilantro and mint. Season with salt and pepper, put the top of the baguette over top, cut into portions and serve. ","[Pinot Noir, Grenache, Tempranillo, Barbera]" 24767,"Duck, Fresh Shrimp and White Bean Soup 1 tablespoon olive oil 1 whole domestic duck, (about 4 1/2 to 5 pounds) cut into 8 pieces Salt Freshly ground black pepper 2 cups chopped onions 1 cup chopped celery Cayenne 1 pound smoked pork sausage, sliced into 1/2-inch thick pieces 1/2 pound dried navy white beans 2 bay leaves 2 tablespoons chopped garlic 6 cups duck stock 6 cups water 3 sprigs fresh thyme 1 1/2 pounds medium Gulf shrimp, peeled and deveined 1/2 cup chopped green onions 2 tablespoons chopped parsley 1 loaf crusty French bread Instructions: In a large saucepan, over medium heat, add the olive oil. Season the duck pieces with salt and pepper. When the oil is hot, sear the duck, fat side down for about 4 to 6 minutes. Turn over the duck and continue to sear for 4 minutes. Remove the duck from the pan and set aside. Add the onions and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until wilted, about 4 minutes. Add the sausage and continue to saute for 4 minutes. Stir in the beans, bay leaves, and garlic. Add the duck stock, water and fresh thyme. Place the duck pieces back into the pan. Bring the liquid to a boil and skim off any cloudy scum that has risen to the service. Reduce the heat to a simmer and cook, uncovered for 2 hours, stirring occasionally or until the meat and beans are tender. Season the shrimp with salt and pepper. Add the shrimp to the pot and continue to cook for 8 to 10 minutes, or until the shrimp turn pink and curl their tails in completely. Reseason if necessary and stir in the green onions and parsley. Ladle into serving bowls and serve with crusty bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 24768,"Mashed Pea and Ricotta Toast 1 1/2 cups fresh peas (1 1/2 to 2 pounds in their shells) or 1 1/2 cups frozen peas Kosher salt and freshly ground black pepper 1/2 cup snow peas, finely julienned
1/2 cup extra-virgin olive oil
1 lemon, zested and juiced
1/2 bunch fresh mint, small leaves reserved for garnish and large leaves julienned
1/4 red onion, finely julienned
4 slices country sourdough, cut 3/4-inch-thick
3/4 cup sheep's milk ricotta
1 small chunk Parmigiano-Reggiano, freshly grated
Instructions: Preheat a grill to medium-high heat. Bring a medium pot of water to a boil. Blanch the peas in briskly boiling salted water until a little soft, 1 to 2 minutes, then retire to ice water and remove. Blanch the snow peas for about 30 seconds, then place in the ice water. Drain and set aside in a small bowl. Place the peas in a food processor, then break up or pulse until coarsely crushed. Incorporate about 2 tablespoons extra-virgin olive oil, salt, pepper and the juice of 1/2 lemon. It should be bright but not overly acidic. Season with salt and pepper and add 2 tablespoons julienned mint. Mix together the julienne of snow peas and red onion in a small bowl and dress with about 2 tablespoons olive oil, the remaining lemon juice and salt and pepper to taste. Brush the bread slices with about 2 tablespoons olive oil and grill on both sides until nicely charred, 2 to 3 minutes. Place the ricotta in a bowl, then add the remaining 2 tablespoons extra-virgin olive oil, zest of 1/2 lemon, salt and pepper and mix well. Spread each piece of bread with the ricotta and top with the crushed peas. Place on top of the snow pea mixture, then garnish with the mint leaves and Parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 24769,"Steamed Asparagus 1 bunch asparagus Salt and freshly ground black pepper Instructions: Set up a steamer, fill the bottom with water and bring to a boil. If the asparagus are very thick, peel them. Start about 2-inch down from the tip of the stalk and peel. It is not necessary to peel thin asparagus. Cut the asparagus to fit into your steamer basket. Cover and steam until the asparagus are bright green and tender, but still somewhat crisp, about 6 to 8 minutes for thick asparagus and 3 to 5 minutes for thin asparagus. Remove from the steamer and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24770,"Tequila Shrimp Banger Sauce 1 gallon mayonnaise 4 cups Thai sweet chili sauce
2 cups tequila
1 1/2 cups Sriracha
1/2 cup sesame oil
1/4 cup adobo seasoning 1/4 cup granulated garlic
1 tablespoon cayenne pepper
Instructions: In a large mixing bowl, add the mayonnaise, chili sauce, tequila, Sriracha, oil, adobo, granulated garlic, cayenne and 2 cups water. Mix to combine. ","[Tequila Sunrise, Sauvignon Blanc, Pinot Grigio]" 24771,"Crunchy Asian Chicken Salad 1/2 pound roasted, ready-to-eat chicken pieces 1 cup drained, sliced water chestnuts 4 scallions, sliced (1/2 cup) 3 tablespoons no-sugar-added oil (olive or canola) and vinegar dressing 2 teaspoons low-sodium soy sauce 1/2 teaspoon ground ginger 4 cups washed, ready-to-eat mesclun Instructions: Roasted or rotisserie chicken takes on a new dimension in the quick salad. Adding ginger and soy sauce to a bottled oil and vinegar dressing gives it an Asian flavor. A mixture of baby or very young greens is called mesclun or sometimes field greens. Place chicken pieces, water chestnuts and scallions in a large bowl. Mix dressing, soy sauce, and ginger together and pour over the chicken. Toss well. Divide mesclun between 2 plates and spoon chicken salad on top. ","[Sauvignon Blanc, Riesling, Pinot Grigio, Sparkling Shiraz]" 24772,"Homemade Ricotta Gnocchi with Fresh Herbs 2 cups whole-milk ricotta (about 16 ounces) 1 cup fresh basil leaves 1 cup fresh mint leaves 1 cup freshly grated Parmesan, plus more for serving 2 large eggs 1/2 cup finely chopped chives Kosher salt and freshly ground black pepper 1 cup all-purpose flour, plus more for dusting and shaping 1 1/2 cups tomato sauce (half a 24-ounce jar) Extra-virgin olive oil, for drizzling Instructions: Line a plate with a clean kitchen towel or a layer of 2 to 3 paper towels. Spread the the ricotta on the towel in a thin, even layer with a rubber spatula; this will help remove any excess moisture from the ricotta. Fold the edges of the towel over the ricotta, lightly press down and set aside to drain, about 15 minutes. Finely chop 1/2 cup of the basil leaves and 1/2 cup of the mint leaves, reserving the remaining leaves for garnish. In a large bowl, mix the chopped basil and mint, drained ricotta, Parmesan, eggs, 1/4 cup of the chives, 2 teaspoons salt and a healthy crack of black pepper with a rubber spatula until smooth and well-combined. Add the flour in 4 parts (1/4 cup at a time), delicately folding with the spatula between each addition to make sure the gnocchi dough remains light and fluffy. Bring a large pot of water to a boil. Line a baking sheet with parchment paper and dust with flour. Set aside. Dust a clean counter or cutting board with flour. Scoop the dough out of the bowl and onto the floured surface, dust with more flour and use your hands to form into a thick ball. Divide the dough into 4 equal pieces. Roll each piece into a 12-inch-long and 1/2-inch-thick snake. Using a sharp knife or pastry cutter, cut into 1 1/2-inch pieces and place on the prepared baking sheet until ready to cook. In a large skillet, bring the tomato sauce to a simmer over medium heat, 2 to 3 minutes. Reduce the heat to low to keep warm. Season the boiling water heavily with salt. Add the gnocchi and cook until they float to the top, 1 to 3 minutes. Transfer the gnocchi directly to the sauce using a slotted spoon or spider, add 1 cup of the pasta cooking water and delicately toss together until warmed through, taking care to not break the gnocchi. To plate, divide the gnocchi and sauce among 6 shallow bowls and top with Parmesan, the reserved basil and mint, the remaining 1/4 cup chives and a drizzle of olive oil. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 24773,"Sunny's Pork Kebabs and Baked Pineapple Rice 1 cup pineapple juice 1/4 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons grated fresh ginger
2 tablespoons vegetable oil
1 tablespoon gochujang (Korean chili paste) 1 clove garlic, grated on a rasp grater or finely minced
1 1/2 pounds pork tenderloin, cut into 1-inch cubes
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper Sunny's Baked Pineapple Rice, recipe follows, for serving 1 cup jasmine rice, rinsed 4 pineapple rings, cut into chunks
1/2 cup coconut milk
2 tablespoons unsalted butter
1 teaspoon kosher salt
Freshly cracked black pepper
1/4 cup toasted almond slivers
2 scallions, white and green parts, finely chopped Instructions: In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ginger, vegetable oil, gochujang and garlic. Pour into a large resealable plastic bag and add the pork, moving the bag around to ensure the marinade coats all of the pork. Seal the bag and refrigerate for 1 1/2 hours. After 1 1/2 hours, remove the bag with the meat from the refrigerator and let sit at room temperature for 30 minutes. If using wooden skewers, soak in water at this point. Heat a grill or grill pan to medium-high heat. Remove the pork from the marinade and discard the marinade. Thread 5 to 6 pork cubes on each skewer. Season the pork on all sides with a pinch of salt and a few grinds of black pepper. Grill and flip to cook on all sides until cooked through, 2 to 3 minutes on each side. Serve immediately with Sunny's Baked Pineapple Rice (or cover with aluminum foil until serving). Preheat the oven to 350 degrees F. Put the rice and pineapple in an 8-by-8-inch baking dish. In a medium pot on high heat, add the coconut milk, butter, salt, some black pepper and 1 cup water. Cook until the butter melts and the mixture is just below simmering. Pour over the rice and immediately cover tightly with aluminum foil. Bake until the rice is tender and the water is absorbed, 35 to 40 minutes. Add the almonds and scallions, fluff with a fork and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 24774,"Sriracha Honey Pumpkin Seeds 2 cups raw pumpkin seeds (from 1 large pumpkin) 2 tablespoons honey
2 tablespoons sriracha 1 tablespoon lime zest plus 1 tablespoon juice
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 300 degrees F. Place the pumpkin seeds in a colander and rinse away all the pulp and stringy stuff.
Spread the seeds out on a rimmed baking sheet and roast until dry, 30 to 45 minutes.
Toss the seeds with the honey, sriracha, lime zest and juice in a medium bowl, then stir in the garlic powder 1 teaspoon salt and 1/4 teaspoon pepper until evenly coated.
Return the seeds to the baking sheet, spread them out and roast until slightly darkened and dry, about 35 minutes.
Let cool, then break up into pieces before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 24775,"Edamame Tofu Mushimono 200 grams shelled edamame 200 milliliters dashi or other broth
3 grams agar-agar powder
7 grams powdered gelatin
400 milliliters soy milk, at room temperature or a little warm
12 whole cherry tomatoes, sliced
Small piece fresh ginger, grated (about 1/2 teaspoon)
Leaves from 1 bunch cilantro, for serving
Ponzu, for serving
Olive oil, for serving
Flaked sea salt, for serving Instructions: To make the edamame tofu, combine the edamame, 100 milliliters broth and 50 milliliters water in a blender and puree. Set aside. Combine the remaining 100 milliliters broth, agar-agar and 100 milliliters water in a pot and bring to a simmer, stirring to combine and activate the agar. In a cup, combine 50 milliliters water and the gelatin. Add that gelatin solution to the pot; keep the mixture at a simmer. Add the soy milk to the pot. Add the edamame puree to the pot. Keep simmering until the mixture thickens, about 15 minutes.
Pour the mixture into a shallow rectangular 8-by-8-inch dish and let sit until room temperature, about 30 minutes. Refrigerate until set, about 1 hour.
After the tofu has set and is firm, slice it into 16 portions and garnish with tomato, ginger and cilantro leaves. Finish with a drizzle of ponzu, olive oil and flaked sea salt.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 24776,"Mini Mud Sandwiches (Like Mud Pie, but smaller...) 16 chocolate covered graham cracker cookies 1 pint coffee ice cream, softened in microwave for 15 to 20 seconds on high Instructions: Set 8 cookies on a plate. Top with 8 small scoops coffee ice cream and set another cookie in place on top of each scoop. Lightly press down to set mini sandwiches. Serve or individually wrap and freeze. ","[Chardonnay, Moscato, Riesling]" 24777,"Mizithra-Arni Skopelos 2 pounds small rustic bread, unsliced 2 tablespoons extra virgin olive oil, plus 4 tablespoons 2 onions, minced 2 garlic cloves minced 4 plum tomatoes, chopped 1 1/2 pounds lamb sirloin, diced 1/2 teaspoon cl flakes, crushed 2 sprigs fresh oregano, chopped Salt and freshly ground pepper 1 cup mizithra, grated Instructions: Preheat oven to 400 degrees F. Cut bread in half lengthwise and scoop out a cavity in both halves, being careful not to rip bread or leave too thin a crust. It should be 3/4-inch thick. On medium heat, in 2 tablespoons olive oil, saute the onions until translucent, add in the garlic and tomato. Cook for 3 to 4 minutes and set aside and let cool. In a bowl, toss together the lamb, chili flake, oregano, salt and pepper. Add in the onions, garlic, and tomatoes. Blend well. Brush insides of the bread with remaining 4 tablespoons olive oil and sprinkle with grated cheese. Fill bottom half of bread cavity with the meat and carefully place top half over it, securing tightly. Wrap with aluminum foil and bake for 1 1/2 to 2 hours. Slice crosswise and serve warm. ","[Reds: Cabernet Sauvignon, Syrah, Zinfandel, Tempranillo]" 24778,"Stir-Fried Brussels Slaw 2 tablespoons white wine vinegar 1 tablespoon balsamic vinegar 1 tablespoon wholegrain mustard Flaky sea salt 2 tablespoons extra-virgin olive oil, divided 10 ounces Brussels sprouts, trimmed and shredded 1 tablespoon chopped fresh parsley, to garnish Instructions: In a bowl (or a jam jar), whisk together the white wine vinegar, balsamic, mustard, 1 teaspoon of salt and 1 tablespoon of olive oil. Heat a wok or large frying pan over medium-high heat until hot, add the remaining tablespoon of olive oil and toss in the Brussels sprouts. Stir fry for about 2 minutes, shaking the pan, until the sprouts are just starting to color. Add enough dressing to just coat the sprouts; any leftover dressing will keep in the fridge for 2 weeks to use as a salad dressing. Give them a good toss, then tip into a serving bowl. Scatter over the parsley to garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24779,"Green Pea Soup 1 teaspoon olive oil 1 large onion, sliced (about 1 1/2 cups) 2 1/2 cups low-sodium chicken broth 3/4 teaspoon dried tarragon 1/2 teaspoon salt Freshly ground black pepper 1 (10-oz) bag frozen peas 4 teaspoons plain nonfat yogurt, optional Instructions: In a large pot, heat the olive oil over moderately-low heat. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until defrosted. In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill. Ladle into bowls. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24780,"Pronto Fundido 15 ounces uncooked Mexican chorizo 1 cup shredded Cheddar
1 cup shredded fontina 1 cup shredded mozzarella 1 cup shredded pepper Jack
Four 6-inch flour tortillas 2 tablespoons chopped fresh cilantro Pickled jalapenos, for topping Instructions: Preheat the oven to broil. In a nonstick skillet, brown the chorizo until cooked though. Drain on several paper towels and set aside. In a 12-inch cast-iron skillet, layer the grated Cheddar, fontina, mozzarella and pepper Jack and top with the chorizo. Broil the fundido until bubbly and golden. Char the tortillas directly over the cook-top flame until blistered. Top the fundido with the cilantro and pickled jalapenos and serve with the charred tortillas. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 24781,"Kale-Potato Enchiladas Verdes Salt 2 pounds husked and rinsed tomatillos
2 cloves garlic
1 large bunch fresh cilantro, thick stems removed
1 large jalapeno (optionally seeded)
1/4 large white onion
2 pounds russet potatoes, peeled and cut into 1/2-inch pieces Salt and freshly ground black pepper 1 tablespoon olive oil
2 cloves garlic, minced 1/4 large onion, chopped
2 cups loosely packed chopped kale (thick stems removed) 1 tablespoon unsalted butter
1/2 cup Mexican crema
1 1/4 cups shredded Monterey Jack cheese Nonstick cooking spray, for spraying the baking dish Vegetable oil, for frying the tortillas 10 tortillas
Instructions: For the salsa verde: Bring a large pot of water to a boil and add some salt. Add the tomatillos, garlic, cilantro, jalapeno and onion and bring back to a boil. Boil until the tomatillos turn olive green, about 10 minutes. Strain, reserving 1 cup of the cooking liquid. Transfer the ingredients from the pot to a blender with the reserved cooking liquid and puree until smooth. Return the mixture to the same (empty) pot, bring to a boil and boil until the sauce is darker green and reduced, 20 to 25 minutes. Season with 1 teaspoon salt or to taste and set aside. For the enchiladas: Put the potatoes in a pot with enough water to cover, add some salt and cover the pot. Bring to a boil, lower to a simmer and simmer until the potatoes are fork-tender, 15 to 20 minutes. Drain and set aside. Heat the olive oil in a large pan. Add the garlic and onion and saute until golden, about 5 minutes. Add the kale and saute until wilted, about 5 minutes more. Mix in the butter and 1/4 cup of the crema until melted and smooth. Gently mix in the potatoes and 1 cup of the cheese. Season to taste with salt and pepper. Set the filling aside. Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with nonstick cooking spray. Heat enough vegetable oil to come 1 inch up the sides of a skillet to 350 degrees F over medium heat. Make an assembly line close to the stove top. Place half of the salsa verde in a cake pan (reserve the rest for topping) and put a cutting board and the potato-kale filling nearby. Dip a tortilla in the hot oil until golden but still pliable. Using tongs, transfer it to the cake pan with the salsa verde and turn to coat. Place the dipped tortilla on the cutting board, stuff with a scant 1/4 cup of the potato-kale filling and roll up. Repeat with the remaining tortillas, salsa verde and filling. Transfer the stuffed tortillas to the prepared baking dish. Top with the reserved salsa verde and remaining 1/4 cup crema and 1/4 cup cheese. Bake until darkened in spots, about 30 minutes. Serve slightly cooled. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24782,"Apple Cranberry Pie 2 1/2 cups all-purpose flour (see Cook's Note) 4 teaspoons sugar 1/4 teaspoon fine salt 14 tablespoons (1 3/4 sticks) cold unsalted butter, diced 1 large egg, lightly beaten with 2 tablespoons cold water 2 1/2 pounds baking apples like Golden Delicious, Cortland or Mutsu 2 tablespoons freshly squeezed lemon juice 2 cups (about 8 ounces) frozen cranberries, thawed and drained 3/4 cup sugar, plus more for sprinkling 4 tablespoons (1/2 stick) unsalted butter 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 2 tablespoons cornstarch 1 large egg, lightly beaten Instructions: For the crust: Whisk the flour, sugar and salt together in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles coarse cornmeal mixed with pea-sized bits of cold butter. (If the butter gets too soft, refrigerate the mixture for 10 minutes before proceeding.) Use a fork to stir in the egg and water mixture until the dough just comes together. (If the dough is dry, add up to 1 tablespoon more cold water.) Divide the dough into two equal-sized disks, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour. For the filling: Peel, halve and core the apples. Cut each half into 4 wedges and place in a bowl with the lemon juice and cranberries, tossing to combine. Add the sugar and toss again to combine evenly. Melt the butter over medium-high heat in a large skillet. Add the apple mixture and cook, stirring occasionally, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover the pan and reduce the heat to medium-low, cooking until the apples soften and release most of their juices and the cranberries have burst, about 7 minutes. Strain the apple mixture into a colander set over the bowl, shaking it to collect as much of the juice as possible. Pour the liquid back into the skillet, add the cinnamon and ginger, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes. Return the reduced juice and the apple mixture to the bowl and toss to recombine. Chill the filling until it cools completely, at least an hour and up to 2 days. To assemble the pie: On a lightly floured surface, roll each disk into an 11- to 12-inch circle. Lay each dough circle between two pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes. Place a baking sheet on a rack positioned in the lower third of the oven and preheat to 375 degrees F. Line the bottom of a 9-inch pie dish with one of the dough discs and trim it to leave a 1/2-inch overhang on all sides. Stir the cornstarch into the filling and add it to the pan. Use a chef's knife, pizza cutter or fluted dough cutter to cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes. Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. If the edges begin to brown too fast, cover them with strips of aluminum foil. Let the pie cool 1 hour before serving. Once completely cooled, the pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 24783,"Pan Fried Sea Bass 1 tablespoon olive oil 2 tablespoons butter, divided Two 6- to 8-ounce fillets sea bass, skin on Salt and freshly ground black pepper 1/3 cup vermouth 4 sprigs fresh thyme Pinch saffron 1/4 cup heavy cream Blanched asparagus, for serving Instructions: Heat a large skillet with olive oil and 1 tablespoon butter. Season the fillets with some salt and pepper. Place fillets in skillet and cook about 5 minutes on each side. When the fish is cooked, set aside on a plate and deglaze the pan with the vermouth, add the thyme and saffron leaving to bubble until it's reduced by two thirds. Add remaining butter and whisk followed by the heavy cream and heat through. Serve fillets with light saffron cream sauce and blanched asparagus. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24784,"Maple Turkey Sausage 2 pounds ground turkey 2 tablespoons maple syrup 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon sage Instructions: Mix ingredients together in a bowl and refrigerate overnight. Shape mixture into 4 flat patties, each 3/4-inch thick. Cook on medium heat, 6 minutes on each side, or until cooked through. ","[Chardonnay, Riesling, Pinot Grigio]" 24785,"Swedish Meatball Hot Dish 1 tablespoon vegetable oil 1 small onion, chopped
2 pounds ground beef (90 percent lean)
Kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground white pepper
3 tablespoons all-purpose flour
1 1/4 cups heavy cream
1/2 cup beef broth
1 1/2 cups frozen chopped peas and carrots, thawed
2 tablespoons chopped flat-leaf parsley
1 1/2 cups shredded sharp Cheddar
One 32-ounce package potato tots
Instructions: Preheat the oven to 400 degrees F. Heat the oil in a large skillet over high heat until shimmering. Add the onion and cook until slightly softened, about 4 minutes, then add the ground beef and 1 1/2 teaspoons salt. Cook, breaking up clumps with a wooden spoon, until brown, about 8 minutes. Reduce the heat to medium-high and add the allspice, nutmeg and white pepper. Sprinkle the flour on top and stir until incorporated. Stir in the heavy cream and beef broth and bring to a simmer. Add the peas and carrots and parsley. Pour the mixture into a 9-by-13-inch baking dish. Sprinkle 1 cup cheese evenly on top. Top with the potato tots and sprinkle the remaining 1/2 cup cheese on top. Bake until the potato tots are golden brown, about 40 minutes. Cool 10 minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 24786,"Corn, Roasted Red Pepper and Cilantro Salad 2 tablespoons extra-virgin olive oil 1 tablespoon apple cider vinegar 2 teaspoons honey Freshly squeezed juice of 1/2 lime 2 cups cooked corn kernels (from 2 large ears) 1/2 cup roasted red peppers, chopped 1 medium shallot, thinly sliced Handful of fresh cilantro, chopped Sea salt and freshly ground black pepper Instructions: For the dressing: Add the oil, vinegar, honey and lime juice to a deep bowl. Whisk to combine.
For the salad: Add the corn, peppers, shallot and cilantro to the bowl. Stir with a spoon until well mixed. Season with salt and pepper. Let sit at room temperature for 10 minutes before serving so the flavors can marinate. May be made up to 1 day in advance and stored in a covered container in the fridge until ready to serve.
Make it a Meal: Add some grilled shrimp to this salad for a quick and easy one-bowl meal ready in just about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 24787,"Ten Minute Tomato Sauce 3 tablespoons extra-virgin olive oil 2 medium yellow onions, peeled, grated 5 cloves garlic, peeled, halved and cut into thin slices Kosher salt Freshly ground white pepper 4 Roma tomatoes, cored, halved and diced 1 teaspoon granulated sugar 1 teaspoon dry oregano 1 (20-ounce) can whole tomatoes 1/2 cup basil leaves, stemmed and washed 5 small NY strip steaks, bone-in, if desired Instructions: My mother used to make this sauce and throw browned pork chops in for a few minutes and serve them swimming in the sauce. I love, as well, to add a steak or two for extra fun! In a medium skillet, heat the olive oil over medium heat. Add the onion and garlic slices and season with salt and pepper, to taste. Cook for about 2 minutes then add the fresh tomato, sugar and oregano. Stir to blend and add the canned tomatoes. Cook for an additional few minutes over high heat, stirring from time to time. Taste for seasoning, add the basil leaves. After the sauce has finished cooking, cook the steaks using your preferred method. Add the steaks to the hot sauce and allow it to sit for at least 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 24788,"Mincemeat Stuffed Chiles: Otros Chiles en Frio 1/4 cup whole almonds 1/4 cup raisins 2 tablespoons olive oil 2 garlic cloves, finely minced 1 tablespoon minced white onion 1/2 pound ground lean pork tenderloin 1/2 pound ground sirloin 1 cup roasted, peeled, and pureed tomatoes 1/4 teaspoon ground cloves 1 teaspoon salt 1 candied citrus peel, chopped 1/2 teaspoon brown sugar 1/4 teaspoon ground white pepper 12 large poblano chiles, roasted, sweated, and peeled Almond-Caper Dressing, recipe follows 1 cup whole almonds 3 cups water 2 tablespoons nonpareil capers 3/4 cup virgin olive oil 1/3 cup white wine or pineapple vinegar 1 teaspoon salt Instructions: Simmer the almonds in 2 cups water for 2 minutes in a 1-quart saucepan. Drain and cool. Remove the peels by gently rubbing the almonds between your fingers. Alternatively, you can substitute 1/4 cup already blanched and peeled whole almonds.
Coarsely chop almonds and raisins in a food processor and set aside. Heat the oil in a 12-inch skillet over a medium flame. Saute the garlic and onions until the onions become translucent. Add the ground pork and beef and continue sauteing until the meat mixture is browned. Add the pureed tomato and cloves and saute about 1 minute. Add the remaining ingredients, including the ground almonds and raisins. Continue cooking until all the moisture has been reduced. Set the mincemeat aside to cool. Fill each cl with 2 tablespoons of mincemeat stuffing. Arrange the chiles on a bed of lettuce either on individual plates or a large platter. Spoon dressing over the chiles, making sure that each one is thoroughly covered. Serve immediately. Simmer the almonds in 3 cups water for 2 minutes in a 2-quart saucepan. Drain and cool. Remove the peels by gently rubbing the almonds between your fingers. Alternatively, you can substitute 1/4 cup already blanched and peeled whole almonds.
Place almonds and capers in a food processor and grind to a fine paste. Slowly add oil and process until mixture attains a pesto-like consistency. Pour into a mixing bowl and briskly stir in the wine or vinegar and salt. Spoon dressing over the chiles, making sure that each one is thoroughly covered. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 24789,"Sparkling Apple Cider Sangria 2 cups apple cider 1/2 cup cognac
2 apples, peeled, cored and julienned
1/4 cup pomegranate seeds
One 750-milliliter bottle cava or other dry sparkling wine, chilled
Instructions: Put the apple cider, cognac and apples in a large pitcher and stir to combine. Chill for at least an hour. Stir most of the pomegranate seeds into the mixture, reserving a few for garnish. Pour in the cava. Pour the sangria into glasses and garnish each with a few pomegranate seeds. ","[Cava, Prosecco, Brut Ros]" 24790,"Chicken Fajita Pasta 1 pound bucatini 2 tablespoons fajita seasoning
3 boneless, skinless chicken breasts (1 to 1 1/2 pounds), cut into cubes 2 tablespoons salted butter
2 tablespoons olive oil
3 cloves garlic, minced
1 red bell pepper, sliced
1 poblano pepper, sliced
1 small red onion, sliced
8 ounces cremini mushrooms, sliced
2 cups chicken stock
1/4 cup tequila
1 cup heavy cream
1 tablespoon adobo sauce, from canned chipotles
Kosher salt
4 Roma tomatoes, diced
1/4 cup chopped fresh cilantro Instructions: Cook the pasta according to the package directions. Drain and set aside. Sprinkle 1 tablespoon fajita seasoning over the chicken and toss to coat. Heat 1 tablespoon butter and 1 tablespoon olive oil in a heavy skillet over a high heat. When the butter has melted and the oil is hot, add half of the chicken in a single layer. Allow the chicken to brown, about 1 minute, before turning and cooking for an additional minute. Remove to a plate with a slotted spoon. Add the remaining chicken and repeat. Add the remaining tablespoon each butter and olive oil to the same skillet. When the butter has melted, add the garlic, peppers, onions and mushrooms, then cook, getting as much color on the vegetables as possible, for 1 minute. Remove the vegetables to a plate. With the skillet still over high heat, add the chicken stock and tequila to deglaze; allow to cook for a couple of minutes. Reduce the heat to medium, then sprinkle the remaining tablespoon fajita seasoning into the sauce. Stir in the cream and adobo sauce. Allow to cook, stirring, until the sauce begins to thicken, 2 to 3 minutes. Taste and adjust the seasoning as needed. (The sauce should have a good amount of heat to it.) Finally, add the chicken and vegetables back to the skillet. Add the pasta and the tomatoes, then toss to combine. Cook for a couple more minutes until everything is heated through. Top with the chopped cilantro and chow down. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Garnacha]

" 24791,"Grilled Stuffed Pork Tenderloin 4 tablespoons extra-virgin olive oil, plus more for the grill 1 pork tenderloin (1 1/4 to 1 1/2 pounds) 3 cloves garlic (1 finely grated, 2 smashed) Kosher salt and freshly ground pepper 1 cup drained jarred roasted red peppers 1 cup fresh basil 3 sticks mozzarella string cheese, halved lengthwise 2 bunches kale (preferably Tuscan) 1/2 cup drained jarred giardiniera Instructions: Preheat a grill to medium high and lightly oil the grates. Butterfly the pork: Slice almost in half lengthwise, stopping about 1/2 inch from cutting through; open like a book and flatten with your hands. Cover with plastic wrap and pound to about 1/2 inch thick with the flat side of a meat mallet or a heavy skillet. Rub the pork with the grated garlic and season with salt and pepper. Arrange the red peppers on top of the pork in a single layer, then the basil and mozzarella, leaving a 1-inch border on one long side. Roll up from the opposite long side into a tight log and tie with kitchen twine in three or four places. Rub with 1 tablespoon olive oil and season well with salt and pepper. Grill the pork, covered and turning occasionally, until a thermometer inserted into the meat (not the filling) registers 145 degrees F, 12 to 14 minutes. Let rest about 5 minutes, then slice. Meanwhile, strip the kale leaves from the stems and tear into pieces. Heat the remaining 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the kale, smashed garlic and a big pinch each of salt and pepper. Cook, tossing, until the kale is tender, about 5 minutes. Roughly chop the giardiniera and stir into the kale until heated through, 30 seconds to 1 minute. Divide among plates and serve with the pork. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 24792,"Sole Roulade with Black Olive Paste, Roast Pepper, Capers and Basil 2 red peppers 4 sole filets, 6 ounces each 1 tablespoon black olive paste 6 ounces dry white wine 1 lemon 1 tablespoon capers, rinsed 4 ounces canned tomato juice 1 tablespoon olive oil plus 1 teaspoon 1 tablespoon basil chiffonade Instructions: Roast 2 lightly oiled and seasoned red peppers in a saute pan on the bottom of a 400 degree oven. Turn every few minutes until all sides are fairly charred, about 12 minutes. Place peppers in a plastic bag to loosen skin. When cool, peel and discard stem and seeds. Cut into sections about 4 inches by 1 1/2 inches. Place each sole filet, whiter side down on, on cutting board. Cover with double layered plastic wrap and pound lightly with the smooth side of a mallet or heavy knife to thin out fish some without tearing it. Spread black olive paste lightly onto each filet, and lay down one red pepper strip per filet. Roll each filet fairly tight from thin end (tail) to head (thicker end). Season roulades and poach in 2 ounces white wine, juice and strips of zest of one lemon, capers, tomato juice and 4 ounces cold water. Bring to boil, then simmer covered 10 to 12 minutes. When fish appears cooked whisk in 1 teaspoon olive oil and basil chiffonade. Split roulade along natural divide and serve sole roulade with olive past, roast peppers and capers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 24793,"Gnocchi for Luck 1 tablespoon butter 1 garlic, minced 1 tablespoon flour 1 cup heavy cream 2 lemons, zested 1 cup grated Parmesan Instructions: Cover potatoes in a large pot with cold water. Bring the water to a boil until the potatoes are easily pierced with a skewer (30 minutes) do not over cook. Drain potatoes and let stand until cool enough to handle. Scrape the skin off the potatoes with a paring knife. Press the peeled potato through a ricer. Spread the riced potatoes into a thin even layer on a work surface. Let cool completely. In a small bowl, beat the egg, salt, pepper, and nutmeg together. Gather the cold potatoes into a mound and form a well in the center. Pour the egg mixture into the well. Knead the potato and egg mixture together with both hands, gradually adding the grated cheese and enough flour, about 1 1/2 cups, to form a smooth but slightly sticky dough. It should take no longer than 3 minutes to work the flour. Use a knife or dough scraper to scrape the sticky dough from the work surface back into the dough as you knead. Wash and dry hands. Dust the dough, your hands and work surface lightly with remaining flour. Cut the dough into 6 pieces and set off to 1 side of the work surface. With 1 piece of dough, form a long rope using your hands in a back and forth motion. Slice the rope into 1/2-inch pieces. Press each piece into the tip of a fork, with your thumb roll the gnocchi off the fork. Set on a baking sheet with flour. Cook immediately in boiling salted water. They are cooked when they rise to the surface, about 1 minute. Toss in Creamy Lemon Sauce and serve. Saute the minced garlic in butter on medium heat. Add the flour. Cook for 1 minute. Add the cream and lemon zest. After the gnocchi are cooked, toss in the sauce then top with Parmesan. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 24794,"Cuban Corn 9 ears corn 8 tablespoons (1 stick) butter, melted 1 tablespoon paprika 2 tablespoons chili powder Kosher salt and freshly ground black pepper 1 cup queso fresco, finely grated 1 bunch cilantro, stemmed and roughly chopped 2 limes, cut into wedges Instructions: Soak corn, in its husk, in water for 1 to 2 hours. Preheat grill to medium-high. Carefully peel back the husks leaving them attached at the base and remove the silk. In a medium bowl, combine the melted butter, paprika, chili powder, and season well with salt and pepper. Using a pastry brush, brush the ears of corn with the butter mixture and place on a hot grill. Be careful to leave the husks off the hottest part of the grill rack so that they do not start to burn. Grill corn on all sides until well marked and tender, about 10 to 12 minutes. Sprinkle with grated queso fresco and cilantro and serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 24795,"Chocolate-Dipped Strawberries 1/2 cup semisweet chocolate chips 3 tablespoons heavy cream 12 long-stemmed strawberries Instructions: Melt the chocolate and cream together in a bowl set over simmering water until just melted. Stir and remove from the heat. Dip each strawberry in the chocolate and set aside on waxed or parchment paper to dry. ","[Merlot, Cabernet Sauvignon, Pinotage]" 24796,"Janette's Sometimes-You-Feel-Like-a-Nut-Sometimes-You-Don't Sweet Potato Soup 2 to 4 tablespoons water 1 medium onion, finely chopped 4 small sweet potatoes (about 2 pounds), peeled, halved lengthwise and cut across into 1/4-inch slices 1 apple, peeled, cored, and chopped 2 1/2 cups fat-free, reduced-sodium chicken broth 1/2 coconut candy bar (recommended: Mounds), finely chopped 2 cups evaporated skim milk 1/4 cup sherry 1 teaspoon ground nutmeg 1 teaspoon cinnamon, plus more for garnish Salt and freshly ground black pepper 1 can fat free whipped cream, (recommended: fat free Reddi-whip) for garnish Instructions: Heat 2 tablespoons of water in a large saucepan over medium-high heat. Add onion and cook until softened, adding more water as needed, about 5 minutes. Add the potatoes and apple and stir in the broth. Bring to a boil, lower the heat and simmer until potatoes are very soft, about 45 minutes. Puree the potato/apple/broth mixture in a blender, then stir in the chopped candy and blend. Return the mixture back to the saucepan. Add the milk, sherry, nutmeg, and cinnamon. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with whipped cream and a sprinkle of cinnamon. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 24797,"Stovetop Green Bean Casserole 2 tablespoons kosher salt 1 pound string beans, ends trimmed, beans cut in half Ice cubes 1 tablespoon unsalted butter 12 ounces white mushrooms, washed, sandy ends (if any) removed, and sliced into 1/2-inch slices 1 teaspoon cayenne pepper 1 teaspoon Dijon mustard 2 cloves garlic, peeled and minced (or put through a garlic press) 3 tablespoons all-purpose flour 1 cup chicken stock 3/4 cup heavy cream 1 cup sour cream 4 cups canola oil 1/4 cup all-purpose flour 2 teaspoons cayenne pepper 3 medium shallots, peeled and cut into thin rounds Kosher salt Instructions: For the green beans: Bring 6 quarts of water to a boil in a large pot. When the water boils, add the salt to the water and then add the green beans. Cook for 4 minutes. Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the beans out from amongst the ice cubes in the ice bath. When the beans are cooked, remove them from the hot water with a strainer and transfer them to the colander inside the ice bath. Use a spoon to swirl the beans around in the ice bath so they are sure to cool down immediately. Drain and set aside. For the mushroom base: In a 10-inch cast iron skillet, melt the butter and add the mushrooms. Season with salt, to taste, and add the cayenne and mustard. Stir to blend and cook until the mushrooms give off most of their liquid, 5 to 8 minutes. Using a whisk, add the garlic and flour to the mushrooms. When all of the flour has been incorporated, add the chicken stock. Bring to a simmer. Taste for seasoning. Stir in the cream and sour cream and simmer gently. Continue cooking over low heat until the mixture thickens, 12 to 15 minutes. For the shallots: Pour the oil into a medium frying pan. Heat to 350 degrees F. In a medium bowl, combine the flour and cayenne. Toss the shallot rounds in the flour and shake off the excess by shaking the rounds in a strainer once they have been floured. Test the oil by dropping in 1 shallot slice. It should begin to bubble and fry gradually. Prepare a baking sheet fitted with a kitchen towel. Drop a small batch of the shallots into the oil and gently swirl the oil as they fry. This will help them they fry more evenly on all sides. When they are light to medium brown, remove them with a slotted spoon and lay them out on the kitchen towel to cool. Sprinkle with a touch of salt. To assemble: Stir the green beans and some of the shallots into the mushrooms. Simmer on the stove, over low heat until the green beans become tender when pierced with the tip of a knife, 10 to 15 minutes. When ready to serve, top with all of the remaining shallots. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24798,"Hot Fried Chicken with Iceberg-Pickle Slaw Four 6-ounce boneless skinless chicken breasts 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon sweet paprika 1 tablespoon cayenne 1/2 tablespoon plus 1/2 teaspoon kosher salt 1 tablespoon dill pickle powder (see Cook's Note) 1 tablespoon apple cider vinegar powder 1/4 cup canola oil, plus more for frying 2 cups all-purpose flour 1 teaspoon freshly ground black pepper 2 tablespoons mayonnaise 4 hamburger buns, split Iceberg Pickle Slaw, recipe follows 1/2 cup olive oil 1/4 cup chopped dill pickles plus 1/4 cup pickle juice 1 teaspoon Dijon 1 teaspoon honey 4 cups shredded iceberg lettuce 3/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper Instructions: Pound the chicken breasts with a meat mallet until they are 1/2 inch thick. Slice the breasts in half, then add to a large resealable plastic bag. Mix the onion powder, garlic powder, paprika, cayenne and 1/2 tablespoon salt in a small bowl. Sprinkle half of the spice mixture over the chicken in the bag, add dill pickle powder and vinegar powder, seal the bag and shake and massage the spices into the meat evenly. Let stand at room temperature for 15 minutes. Meanwhile, heat 1/4 cup oil in a small saucepan over medium heat until shimmering. Add the remaining spice mix. Cook, stirring, until fragrant, about 30 seconds. Transfer to a small heatproof bowl and reserve. In another large resealable plastic bag or paper bag, combine the flour with the black pepper and the remaining 1/2 teaspoon salt. Add enough oil to a cast-iron or other heavy skillet to come 1/2 inch up the sides. Heat the oil over medium heat until it reaches 365 degrees F. The oil\u2019s ready when a little flour dropped in bubbles and sizzles steadily. Add the chicken to the paper bag in batches and shake well until the pieces are evenly coated. Remove the chicken from the flour, shaking off excess. Carefully place the chicken in the oil. Repeat, adding just a few more pieces to the pan. You don\u2019t want to crowd the pan. Keep adjusting the heat to keep a steady sizzle and to maintain 365 degrees F. Cook until browned on the bottom, about 3 minutes, then carefully turn each piece over. Cook until browned on the second side, about 3 minutes, then continue cooking and turning to evenly brown until cooked through, about 10 minutes total. Crumple up some paper towels and drain the chicken on them. Repeat with the remaining chicken, replenishing and reheating the oil between batches. Drizzle with the reserved spice oil. Repeat the breading and frying process with the remaining chicken if necessary. Spread the mayo on the hamburger buns and toast in a nonstick skillet over medium heat until golden, 2 to 3 minutes. Starting with the bottom hamburger buns, top with the hot fried chicken and some Iceberg-Pickle Slaw. Cover with the bun tops. Whisk together the oil, chopped pickles, pickle juice, Dijon and honey in a large bowl. Add the iceberg lettuce; toss gently to coat. Season with salt and pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24799,"Cucumber Blossom Fritter with Eggplant and Tahini Dipping Sauce 4 tablespoons all-purpose flour, plus 2 tablespoons for coating 2 eggs, separated 6 ounces beer Salt and Freshly ground black pepper, to taste, to taste 18 cucumber blossoms Olive oil, for frying 3 tablespoons olive oil 1 garlic clove, peeled and crushed 1 pound eggplant, peeled and cubed 1 tablespoon tahini paste 1 lemon, juiced 1 teaspoon Madras curry powder 1/2 cup cucumber juice Salt and freshly ground black pepper, to taste Instructions: In a mixing bowl combine the four tablespoons of flour with the two egg yolks and the beer whisking them into a smooth batter; season with salt and pepper. Whisk the egg whites in a mixing bowl to firm peaks, then fold into the beer batter. Dust each cucumber blossom with flour, then dip into the batter and deep-fry until golden brown and crisp. Serve the dipping sauce at room temperature with freshly fried cucumber blossom. In non-stick pan over low heat, pour one tablespoon of olive oil. Add the crushed garlic, and when the garlic is lightly browned, add the diced eggplant and cover. Toss the eggplant gently, cooking all sides. When the eggplant is cooked through, place them into the food processor and puree with tahini paste, lemon juice, curry powder, cucumber juice and the remaining olive oil. Adjust the seasoning with salt and pepper.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 24800,"Fridge Raid Shakshuka 1/3 cup olive oil 1 yellow onion, thinly sliced 1 red pepper, thinly sliced 1 orange pepper, thinly sliced 1 yellow pepper, thinly sliced 4 cloves garlic, sliced Kosher salt Freshly ground black pepper 3 cups cherry tomatoes 1 tablespoon tomato paste 1 teaspoon red pepper flakes 1/2 cup chicken stock 1 cup torn kale 6 large eggs 1/2 cup crumbled feta cheese 2 tablespoons chopped parsley Crusty bread, for serving Instructions: Heat the oil in a large skillet over a medium-high heat. Add the onion, all the peppers and the garlic. Season with a pinch of salt and pepper and cook, stirring, until the vegetables slightly char, 2 to 3 minutes. Toss in the tomatoes, tomato paste and red pepper flakes and cook, stirring, until the tomatoes begin to break open, an additional minute. Pour in the chicken stock and kale, stir to combine. Reduce the heat to medium and cover. Cook, stirring every couple of minutes, until the tomatoes have broken down and the mixture thickens, 9 to 10 minutes. Crack the eggs into a pitcher or liquid measuring cup. Slowly add the eggs, one at a time, evenly spacing out 5 around the outer edge of the skillet and adding the last to the very center. Season the eggs with a pinch of salt and pepper. Cover and cook until the whites of the eggs are set, and the yolks are runny, 5 to 6 minutes. Remove from the heat and sprinkle over the feta and parsley. Serve with crusty bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 24801,"New Zealand Rack of Lamb with Sweet Potato Mash and Three Bean Ragout 1 (16-ounce) can dark red kidney beans 1 (16-ounce) can white kidney beans 1 (16-ounce) can black beans 4 ounces bacon, cut into 1-inch pieces 4 pounds sweet potatoes or yams 1/8 cup olive oil 4 pounds domestic rack of lamb, left whole with silver skin removed Salt Freshly ground black pepper 1 small red onion, chopped fine 3 cloves garlic, chopped fine 1/2 cup dry red wine 1/2 pound butter (2 sticks) 1/4 cup cream 1 1/2 cups demi-glace (brown sauce) 2 tablespoons tomato paste 2 sprigs fresh rosemary 2 tablespoons finely chopped fresh chives Instructions: Preheat oven to 350 degrees F. Drain and rinse all liquid off beans. Combine beans in a bowl and set aside. Begin cooking bacon in a saute pan. Begin roasting yams in preheated oven until soft, and remove to let cool enough to handle. Heat olive oil in another large saute pan for the lamb. Season the rack of lamb with salt and pepper. Place lamb into hot pan and sear meat all around. Remove bacon to drain on paper toweling. In same pan lightly saute onion and garlic in bacon fat until translucent. Add red wine and reduce by half. Place the lamb in a roasting pan and roast in the oven until done to your liking, about 15 to 20 minutes for medium rare, an internal temperature of 125 degrees F (this means that because of the 5 to 8 minutes of carryover cooking while it rests, you pull it out at 120 degrees F so it will end up at 125 degrees F for medium rare). When yams are cool enough to handle, peel off skin and add butter and cream and mash. Season with salt and pepper, as needed. Remove the lamb to a utility platter and let rest before slicing. Add demi-glace and tomato paste to the pan with the onion, garlic, and bacon fat, then incorporate all beans with mixture. Lower heat and simmer. Add rosemary and chives. Season with salt and pepper, to taste. Place sweet potatoes in the middle of a serving platter. Surround potatoes with bean ragout. Slice rack of lamb in between bones and lay over potatoes. Spoon demi-glace sauce over and serve. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 24802,"Herb Potato Salad 3 pounds small white boiling potatoes Kosher salt 2 tablespoons good dry white wine 2 tablespoons chicken stock 2 tablespoons lemon juice 2 garlic cloves, minced 1/2 teaspoon Dijon mustard Freshly ground black pepper 2/3 cup good olive oil 1/4 cup red onion, finely diced 2 tablespoons chopped fresh tarragon 2 tablespoons chopped fresh flat-leaf parsley Instructions: Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 24803,"Easy Sticky Buns 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1/3 cup light brown sugar, lightly packed 1/2 cup pecans, chopped in very large pieces 1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted 2 tablespoons unsalted butter, melted and cooled 2/3 cup light brown sugar, lightly packed 3 teaspoons ground cinnamon 1 cup raisins Instructions: Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture. Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns. Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 24804,"Herbed Focaccia 3 tablespoons olive oil, divided 1 (15-ounce) bag refrigerator pizza dough, at room temperature 2 teaspoons Italian seasoning 2 plum tomatoes, sliced thin 1 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: Preheat oven to 425 degrees F. Coat a 13 by 9-inch sheet pan with 1 tablespoon of olive oil. Spread out the pizza dough to fit the sheet pan. In a small bowl mix together the Italian seasoning and remaining olive oil. Brush the seasoned oil all over the top of the dough, making sure to reserve about 2 teaspoons. Using your fingers punch dimples about halfway down into the dough. Bake in the hot oven for about 8 minutes. Remove the focaccia from the oven, top with tomato slices, sprinkle with salt and pepper, to taste, and bush with remaining 2 teaspoons of the oil mixture. Return to the oven and bake until the focaccia is gold brown, about 15 to 20 minutes. Cut into squares and serve warm with Tuscan Peasant Soup with Tortellini. ","[Vermentino, Chianti, Barbera, Tempranillo]" 24805,"Galaxy Mirror Glaze One .25-ounce packet unflavored powdered gelatin 1 cup sugar 1/3 cup light corn syrup 1 cup good-quality white chocolate discs or chopped white chocolate (at least 30 percent cocoa butter) 1/2 cup sweetened condensed milk Turquoise, yellow, white and dark blue gel food coloring, for coloring the glaze 1 frosted 9-inch layer cake, frozen Edible silver glitter, for dusting Instructions: Whisk together the gelatin and 3 tablespoons water in a small bowl and set aside to bloom. Combine the sugar, corn syrup and 1/3 cup water in a medium saucepan, bring to a boil and cook until the sugar is dissolved and the mixture is clear, about 2 minutes. Remove from the heat and whisk in the bloomed gelatin to dissolve. Add the white chocolate and allow to sit 1 minute to melt. Add the condensed milk and combine with an immersion blender until emulsified and smooth. Put 1/2 cup of the glaze into each of 3 small bowls. Using an immersion blender to combine (cleaning the blender attachment between each color), color one with the turquoise, one with the yellow and one with the white gel food coloring. Color the remaining glaze in the saucepan with the dark blue. Let cool to 95 degrees F, checking with an instant-read thermometer. Starting at the center of the frozen frosted layer cake, pour the dark blue glaze over it. Drizzle with the remaining colors and swirl them together with a small spatula. Dust with edible glitter and allow to set in the refrigerator for 1 to 2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 24806,"Bloody Beer 8 ounces amber beer 4 ounces tomato juice
2 ounces anejo tequila 1/2 ounce fresh lemon juice
2 teaspoons hot sauce, optional 2 teaspoons prepared horseradish
6 dashes Worcestershire sauce
Pinch celery salt
Pinch dry mustard
1 stalk celery, halved lengthwise, for garnish 2 pepperoni sticks, for garnish Instructions: Fill a cocktail shaker with ice. Add the beer, tomato juice, tequila, lemon juice, hot sauce, horseradish, Worcestershire, celery salt and dry mustard. Shake for 10 seconds, then pour into two tumbler glasses. Garnish each with a celery stick and a pepperoni stick. Serve. ","[IPA, Brown Ale, Craft Lager, Sauvignon Blanc]" 24807,"Fish Sticks with Marinara Sauce Vegetable oil cooking spray 2 cups buttermilk 1 pound whitefish or other mild fish, cut into strips, each about 3-inches long and 1/2-inch thick 1 1/4 cups finely grated Parmesan 3/4 cup Italian-style seasoned bread crumbs 1 teaspoon kosher salt Olive oil, for drizzling 2 cups marinara sauce Instructions: Put an oven rack in the center of the oven. Preheat the oven to 500 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside. Put the buttermilk into a large bowl. Add the fish strips, stir to coat, and let stand for 15 minutes. In a medium bowl, stir together the Parmesan, bread crumbs and salt. Remove the fish from the buttermilk, allowing the excess to drip back into the bowl, and dredge in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated fish in a single layer on the prepared baking sheet. Lightly drizzle with olive oil and bake until golden and crispy, about 14 minutes. Cool slightly and arrange on a serving platter. In a small saucepan, heat the marinara sauce over medium-heat until warm. Transfer to a small serving bowl. Serve the marinara alongside the fish sticks as a dipping sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 24808,"Coda Bakery Tofu Noodle Bowl 1/2 cup granulated sugar 1/2 cup soy sauce 1/3 cup brown sugar 2 tablespoons honey 2 tablespoons oyster sauce 1 tablespoon sesame oil 1 tablespoon toasted sesame seeds 1 teaspoon ground black pepper 1 teaspoon onion powder 1 teaspoon garlic powder 2 cloves garlic 1/4 small white onion 1/4 can coconut soda 1 tablespoon neutral oil 1/2 white onion, diced 20 ounces medium-firm tofu cubes, pan-fried or deep-fried 2 packages vermicelli rice noodles, cooked according to package directions Scallion Oil, recipe follows 1/4 cup roasted peanuts, chopped 1 bunch romaine lettuce, finely chopped 1 cup bean sprouts Pickled Carrots and Daikon, recipe follows Chopped fresh cilantro, for garnish Fresh mint leaves, for garnish Soy Vinaigrette, recipe follows 1/4 cup neutral oil 5 scallions, chopped 1/4 inch thick 1/2 pound carrots 1 pound daikon 1/2 cup granulated sugar 1/2 cup white vinegar 3/4 cup granulated sugar 1/2 cup soy sauce 1/3 cup white vinegar 1 tablespoon chili-garlic sauce or siracha Instructions: For the tofu sauce: Blend the granulated sugar, soy sauce, brown sugar, honey, oyster sauce, sesame oil, sesame seeds, black pepper, onion powder, garlic powder, garlic, onion and coconut soda in a blender. For the bowl: Heat the oil in a nonstick pan until hot, add the white onions and cook for about 30 seconds. Add the fried tofu and tofu sauce and cook, stirring, until the sauce reduces and sticks to the tofu. Pour over the rice noodles. Garnish with the Scallion Oil and chopped peanuts. Assemble the lettuce, bean sprouts, Pickled Carrots and Daikon, cilantro and mint leaves on one side of the bowl and the rice noodles and tofu on the other side of the bowl. Serve with a side of the Soy Vinaigrette (use for dipping or pouring over). In a small saucepan, heat the oil until hot. Add the scallions and cook, stirring, about 1 minute. Peel and julienne the carrots and daikon. Mix the granulated sugar, white vinegar and 2 cups water in an airtight container and add the carrots and daikon. Refrigerate for 3 days. The pickles can last up to 1 month in the refrigerator. Mix the granulated sugar, soy sauce, vinegar, chili-garlic sauce and 1 cup water in a bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 24809,"Sampler Platter Sub Oil, for frying 1 cup flour
3 eggs, beaten
One 8-ounce bag party snack mix, pulsed in a food processor until fine
6 individual string cheeses, cut in half
1 pound chicken tenders, cut into 1-inch pieces (about 8) Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 6 medium jalapenos 2 ounces cream cheese, softened
2 teaspoons prepared horseradish
1 teaspoon honey
1/2 teaspoon grainy mustard
1/2 teaspoon Worcestershire sauce
Pinch cayenne
Pinch ground garlic
Kosher salt and freshly ground black pepper Oil, for brushing 8 soft French rolls 1/2 head Bibb lettuce
2 Roma tomatoes, sliced thin
Jeff's Buttermilk Ranch, recipe follows 1 1/2 cups mayonnaise 1/2 cup buttermilk
1teaspoon fresh dill, minced
1 teaspoon granulated garlic
1 teaspoon honey
1 teaspoon Dijon mustard
Pinch salt
Pinch ground black pepper
Instructions: For the mozzarella sticks and chicken fingers: Fill a Dutch oven halfway with oil and heat to 350 degrees F. Preheat the oven to 400 degrees F. Add the flour, eggs and crushed party mix to 3 separate shallow dishes. Coat the cheese and chicken pieces first in flour, then egg, letting the excess drip off, and then coat in the snack mix. Fry until golden brown, about 5 minutes. Remove to a paper-towel-lined plate to drain and then season with salt and pepper. For the poppers: Halve the jalapenos lengthwise, removing the seeds and leaving the stems on. In a mixing bowl, stir together the cream cheese, horseradish, honey, mustard, Worcestershire, cayenne, garlic and some salt and pepper. Spoon this mixture into each of the split jalapenos and brush with oil. Bake until the tops are brown and the skins are slightly blistered, 10 to 12 minutes. For the sandwich build: Open the each roll and layer with fried mozzarella, chicken tenders and jalapeno poppers. Top with a piece of lettuce, a couple slices of tomato and Jeff's Homemade Buttermilk Ranch Dressing. Mix the mayonnaise, buttermilk, dill, garlic, honey, mustard, salt and pepper in a bowl. Store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 24810,"Lemon Caper Deviled Eggs 12 large eggs 1 cup mayonnaise 1 tablespoon yellow mustard 2 teaspoons capers, rinsed and drained 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 small clove garlic, grated Zest of 1 lemon Paprika, for garnish Chopped parsley, for garnish Instructions: Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs. Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary. Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 24811,"Sausage Pan Pizza 1 1/2 cups warm water 4 1/2 teaspoons sugar 2 1/4 teaspoons (1 envelope) active dry yeast 3 tablespoons olive oil, plus more for the bowl 1 1/2 teaspoons kosher salt 2 cups bread flour, plus more as needed 1 3/4 cups whole-wheat flour 8 ounces pork sausage, removed from casing 6 tablespoons olive oil 1 cup tomato sauce 1 bunch kale, stemmed and chopped 8 ounces shredded mozzarella 3 ounces Parmesan, grated 2 sprigs fresh thyme, leaves picked Zest of 1/2 lemon Kosher salt and freshly ground black pepper Crushed red pepper flakes, as needed Instructions: For the dough: In a stand mixer fitted with the dough hook, mix together the water, sugar and yeast. Let it sit until foamy, about 5 minutes. With the mixer running on low speed, add the oil and salt, then gradually add the bread and whole-wheat flours. Increase the speed to medium high and mix, adding just enough additional bread flour so that the dough no longer sticks to the bowl, until the dough is smooth and slightly sticky, 7 to 10 minutes. (Alternatively, mix by hand and knead on a lightly floured surface.) Place the dough in an oiled bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let rise in a draft-free place for 2 hours or in the refrigerator overnight. For the pizza: If the dough was refrigerated, let the dough sit at room temperature for about an hour before shaping. Preheat the oven to 500 degrees F. Place a 14-inch cast-iron pan into the oven to preheat while you prepare your other ingredients. Add the sausage to a medium pan over medium-high heat. Cook, breaking it up into crumbly pieces, until browned throughout and no longer pink, 5 to 8 minutes. Set aside. Flour a work surface and rolling pin, then roll out the dough to a 14-inch round. Remove the cast-iron pan from the oven and drizzle with 3 tablespoons of the olive oil to coat. Carefully place the dough into the pan and push the edges up against the side of the pan. Drizzle the dough with the remaining 3 tablespoons olive oil. Top with the tomato sauce in an even layer. Then, sprinkle on the kale, sausage, mozzarella, grated Parmesan, thyme, lemon zest and some salt, black pepper and red pepper flakes. Bake until the crust is golden brown, 18 to 20 minutes. Allow to cool slightly, then slice and serve straight from the pan! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 24812,"Healthy Air Fryer Baked Pineapple Upside-Down Oatmeal Nonstick cooking spray 1/2 pineapple, peeled and cored 1/3 cup packed plus 2 tablespoons dark brown sugar 4 frozen pitted cherries, thawed, rinsed and drained
2 3/4 cups old-fashioned oats 1 1/2 teaspoons baking powder 3/4 teaspoon kosher salt 2 cups 2-percent milk or plant-based milk 2 tablespoons unsalted butter, melted and cooled slightly 1 1/2 teaspoons pure vanilla extract 1/4 teaspoon pure almond extract 2 large eggs Instructions: Spray an 8-by-8-inch baking dish without handles with nonstick cooking spray. Slice the pineapple into four 1/4-inch-thick rings and cut the remaining pineapple into small dice. Measure out 1/2 cup diced pineapple and set aside, reserving the rest for another use. Sprinkle 2 tablespoons of the brown sugar over the bottom of the prepared baking dish and arrange the pineapple slices in a square in the dish. Place a cherry in the center of each pineapple ring. Combine the oats, baking powder and salt in a medium bowl. Whisk together the remaining 1/3 cup brown sugar, milk, melted butter, vanilla extract, almond extract, and eggs in a separate bowl. Pour over the oat mixture and stir to combine. Fold in the chopped pineapple. Spoon the oatmeal mixture over the pineapple rings, spreading to cover. Cook in a 6-quart air fryer at 325 degrees F until puffed and golden brown, 40 to 45 minutes (see Cook\u2019s Note). Let cool in the baking dish for 5 minutes, then gently loosen the sides with a butter knife and flip the baked oatmeal out onto a cutting board, to reveal the pineapple slices. Let cool for 10 additional minutes before slicing. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 24813,"Tiramisu Bon Bons 1 tray store-bought tiramisu 1/2 pound bittersweet chocolate cut into small pieces, or bittersweet chocolate chips Instructions: Using a melon baller or small ice cream scoop, spoon out balls from the tray of tiramisu to create the bon bons. Freeze the bon bons on a cookie sheet for at least 1 hour or overnight. Melt the bittersweet chocolate in a double boiler until smooth and glossy. Dip frozen tiramisu bon bons in melted chocolate until covered on all sides. Place the bon bons on a cookie sheet covered in parchment or waxed paper and return them to the freezer. Take bon bons out of freezer and let them thaw for about 15 minutes before serving. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 24814,"Chocolate Covered Strawberries 1 cup pretzel rods 1 cup almonds 3 (4-ounce) bars semisweet chocolate, melted (recommended: Valrhona chocolate) 8 long-stemmed strawberries Instructions: Chop pretzels and nuts and place in 2 separate bowls. Chop chocolate. In a double boiler, melt chocolate until smooth and velvety. Dip strawberries in chocolate and then in pretzels or nuts. Place covered strawberries on a 1/2 sheet tray lined with waxed paper. Allow to set at room temperature and serve ","[Merlot, Cabernet Sauvignon, Port]" 24815,"Peach Tea and Berry Gelatin Terrine 2 tablespoons cold water 2 tablespoons powdered gelatin 5 cups hot, brewed peach tea 1/4 cup sugar 1/4 cup honey 2 to 2 1/2 cups mixed berries such as raspberries, blueberries or whole small strawberries *1 egg white 1/2 cup sugar Fresh mint sprigs Fresh lavender sprigs Fresh thyme sprigs Instructions: To make the Terrine: Pour 2 tablespoons cold water into a small bowl and sprinkle the gelatin over the surface. Let sponge, allowing the gelatin to absorb the water, about 3 minutes. While the tea is still hot, add the sponged gelatin, sugar and honey and whisk until dissolved. Set aside and let the gelatin relax and mature and cool at the same rate as the liquid so it doesn't separate when chilling. Place the berries in a 9 by 5-inch loaf pan or divide them among individual molds. Pour in the peach liquid. Refrigerate until chilled and firm, at least 3 hours. To make the garnish: Whisk the egg white in a bowl to break up the tightness of the albumin. Spread the sugar out in a shallow bowl. Dip herb sprigs (the tops) and leaves (the larger bottom ones) in the egg white, shake them off a bit then dredge in the sugar. Set on a wire rack to dry a few minutes or overnight. When ready to serve, dip the bottom of the pan into hot water for 10 seconds. Flip the terrine out onto a serving platter and garnish with the herb sprigs. Serve in slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 24816,"Fruit Salad Served in Honeydew Melon Shell 1 honeydew melon 1 papaya 1 cantaloupe 3 slices seedless watermelon 1/2 lemon Instructions: Halve honeydew melon and scoop out the seeds. Using a melon baller, scoop out flesh. Repeat with papaya and cantaloupe. Cut watermelon into large cubes. Combine all fruit in a bowl with juice of the lemon. Transfer to honeydew rind for serving. ","[Chardonnay, Sauvignon Blanc, Riesling]" 24817,"Cranberry-Almond Pie 1 1/4 cups all-purpose flour, plus more for dusting 1 tablespoon granulated sugar 1/2 teaspoon salt 1 stick cold unsalted butter, cut into small pieces 1 tablespoon apple cider vinegar 3 to 4 tablespoons ice water 4 cups cranberries, thawed and blotted dry if frozen, halved (see Cook\u2019s Note) 1/2 cup finely chopped sliced almonds 3/4 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon ground allspice Pinch of salt 1 large egg 1/4 cup granulated sugar 1/2 cup all-purpose flour 6 tablespoons unsalted butter, melted and cooled 1/2 teaspoon pure almond extract Vanilla ice cream or sweetened whipped cream, for serving Instructions: Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and pulse a few times until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in the vinegar and 3 tablespoons ice water, then pulse a few more times until the dough starts to clump together. Pinch the dough with your fingers: If it doesn\u2019t hold together, 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. Make the filling: Combine the cranberries, almonds, 1/2 cup brown sugar, the cinnamon, allspice and salt in a bowl and toss until evenly coated. Spread the mixture in the crust. Beat the egg in a medium bowl with a mixer on medium-high speed until light in color and thick like whipped cream, about 5 minutes. Beat in the remaining 1/4 cup brown sugar and the granulated sugar, then beat in the flour, melted butter and almond extract; the batter should be the consistency of cake batter. Dollop spoonfuls of the batter over the cranberry filling, leaving gaps in between. Bake the pie until the batter is golden brown and the crust is browned and cooked through, 50 to 55 minutes. Transfer to a rack and let cool completely. Serve with ice cream or whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 24818,"Mushroom Bacon 6 tablespoons vegetable oil 1 pound portobello mushrooms, cleaned and thinly sliced (about 1/8-inch thick) 2 tablespoons molasses 2 tablespoons low-sodium soy sauce 2 tablespoons brown sugar 1/2 teaspoon garlic powder 3/4 teaspoon smoked paprika Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 300 degrees F, line 2 baking sheets with parchment paper and line a third baking sheet or pan with paper towels. Brush each parchment-lined baking sheet with about 1 tablespoon of vegetable oil. Place the mushroom slices in a single layer, very close together, on the parchment and brush lightly with the remaining vegetable oil. Bake the mushrooms until slightly softened and brown, 25 to 30 minutes, then flip the mushrooms over, rotate the pans in the oven and bake until the mushrooms are well-browned and the edges are crispy, another 30 to 35 minutes. Remove from the oven and transfer to the paper-towel lined baking sheet to dry for a few minutes. (Leave the oven on.) In a large bowl, whisk together the molasses, soy sauce, brown sugar, garlic powder and paprika. Carefully toss the baked mushrooms in the marinade until evenly coated. Place half the marinated mushroom strips in a single layer (it's ok of they overlap) into a large metal steamer basket or colander that fits snugly into a large, heavy metal pot. Prepare a stovetop smoker: Line the bottom of a large, heavy metal pot with foil. Place two large handfuls of applewood chips in the bottom of the pot. Place the pot over medium heat and use a lighter to light a few of the wood chips. Once the chips are smoking, place the mushroom-filled steamer basket or colander inside the pot, then place a tight-fitting lid on top. Allow the mushrooms to smoke for 5 to 10 minutes, depending on how strong of a smoky flavor you want. Repeat with the second batch. After the mushrooms are smoked, return them to the baking sheets in a single layer. Sprinkle with salt and a few grinds of pepper and return to the oven until crisp, 3 to 5 minutes. Refrigerate in an airtight container for up to 5 days. Reheat in a low oven before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24819,"Red cl Pork Tamales 1 tablespoon vegetable oil 1 medium onion, chopped
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
6 dried guajillo chiles, stemmed and seeded
3 dried ancho chiles, stemmed and seeded
3 dried pasilla chiles, stemmed and seeded
2 teaspoons ground cumin
2 teaspoons dried Mexican oregano
6 cloves garlic
2 1/2 pounds boneless pork shoulder, fat trimmed, cut into 2-inch pieces
2 bay leaves
32 dried corn husks
1 tablespoon apple cider vinegar
10 ounces lard, such as Manteca 1/2 teaspoon baking powder
1/2 teaspoon cl powder
Kosher salt
4 cups masa harina (instant corn flour) for tamales, such as Maseca Tamal
2 1/2 to 3 cups low-sodium chicken broth
Lime wedges, for serving, optional
Instructions: For the braised pork: Heat the oil in a large Dutch oven over medium-high heat. Add the onion, 1/4 teaspoon salt and a few grinds black pepper and cook until just tender, about 5 minutes. Add the chicken broth and guajillo, ancho and pasilla chiles and bring to a boil. Cover, turn off the heat and let sit until the chiles have softened, about 10 minutes. Transfer to a blender with the cumin, oregano, garlic, 2 teaspoons salt and a few grinds black pepper and puree until very smooth. Pour the sauce back into the Dutch oven, then add the pork and bay leaves. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low to maintain a steady simmer and cook until the pork is very tender and the sauce is brick red, 1 hour 45 minutes to 2 hours.
Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, about 1 hour.
Discard the bay leaves from the pork, then shred the pork with 2 forks. Stir in the apple cider vinegar; taste and adjust the seasoning with more salt and pepper. Set aside to cool slightly.
For the masa dough: Beat the lard, baking powder, cl powder and 1 teaspoon salt in a large bowl with an electric mixer on medium-high speed until smooth and light in texture, about 2 minutes. (Alternatively, use a stand mixer with the paddle attachment.) Reduce the speed to low and add the masa harina. Once just incorporated, slowly add 2 1/2 cups of the chicken broth and mix until combined, 2 to 4 minutes. Test the dough by placing a 1/2-teaspoon dollop in a cup of cold water--it should float. If not, add the remaining 1/2 cup broth and mix until combined, about 2 minutes more. This will ensure that the masa dough is light and fluffy.
Drain the husks and pat dry. Starting 1/2 inch from the wide end of a husk, spread about 3 tablespoons of the masa dough down the length of the husk, leaving a 1-inch border on the sides. Spoon 2 heaping tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing open-end up in the steamer. Bring the water to a boil over medium-high heat, then cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and cool slightly before unwrapping. Serve with lime wedges if desired. ","[Sangiovese, Tempranillo, Garnacha, Barbera]" 24820,"Layered Brownie Skillet Sundae One 18-ounce box brownie mix 2/3 cup (1 1/3 sticks) melted butter
1/4 cup milk
2 large eggs
One 1-pound tube refrigerated chocolate chip cookie dough
20 chocolate sandwich cookies
1/2 cup caramel sauce
1 pint mint chocolate chip ice cream
1/2 cup chocolate sauce
Canned whipped cream, assorted sprinkles and maraschino cherries, for garnish
Instructions: Preheat the oven to 350 degrees F. In a large bowl, combine the brownie mix, melted butter, milk and eggs until combined. Set aside. Press the cookie dough into the bottom of a 10-inch cast-iron skillet. Lay the sandwich cookies in a single layer on top. Drizzle over the caramel sauce, getting into the spaces between the cookies. Pour over the brownie batter and smooth the top. Bake until set, 40 to 45 minutes. Allow to cool for 20 minutes. Top the brownie with scoops of the ice cream, then drizzle over the chocolate sauce and garnish with the whipped cream, sprinkles and cherries. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 24821,"Baked Plantains 1 tablespoon vegetable oil 1 large plantain, skinned and sliced into 1/2-inch pieces 1/2 cup guava jelly 1 tablespoon rum Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Grease a baking sheet with oil and arrange the plantains on it. In a small saucepan, melt the guava jelly and rum over medium heat and season with salt and pepper. Pour the mixture over the plantains and bake for 15 to 20 minutes. ","[Viognier, Vermentino, Tempranillo, Garnacha]" 24822,"Baby Chick Cupcakes 24 small white flat sprinkles (for the eyes) 24 mini chocolate chips (for the pupils) 2 cups vanilla buttercream 14 yellow gumdrop fruit slices (for the wings and tails) 6 orange gumdrop fruit slices (for the feet) 12 small orange gumdrops (for the beaks) 12 vanilla cupcakes 34 cup yellow sanding sugar Instructions: For the eyes: Arrange the white sprinkles on the work surface. Attach a mini chocolate chip as a pupil to each sprinkle by gluing with a little buttercream. Set aside. For the wings and tails: Cut each yellow gumdrop fruit slice in half horizontally to make 2 thinner slices. Take 4 of these slices and cut each into 3 triangles to make the tails. Set aside. For the feet: Cut each orange gumdrop fruit slice in half horizontally to make 2 thinner slices, and then cut each slice in half crosswise. Using scissors, snip and remove 2 triangles from each foot to form the toes. For the beaks: Place the small orange gumdrops on the work surface standing upright. Snip each gumdrop with scissors straight down three-quarters of the way through the candy to make the open mouth. Snip either side of the gumdrop to narrow the overall size and shape into a tapered beak. To assemble: Frost each cupcake with about 2 tablespoons buttercream. Place the yellow sanding sugar in a small bowl. Invert each cupcake and press gently into the sugar to adhere. Attach the eyes by pressing gently into position. Insert the beak just below eye level. Push the wings and feet into the sides of the cupcake and the tail into the back. Repeat steps for all cupcakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 24823,"Homemade Coconut Chai Tea Latte 1 teaspoon black peppercorns 8 cardamom pods 8 whole cloves 2 cinnamon sticks, plus more for garnish 2-inch piece fresh ginger, thinly sliced, optional 6 black tea bags 1 cup whole or 2-percent milk 1 cup unsweetened regular or low fat coconut milk 2 tablespoons to 1/4 cup loosely packed light brown muscovado sugar Instructions: Lightly crush the peppercorns, cardamom, cloves and cinnamon, and put in a medium saucepan. Add the ginger, if using. Add 6 cups cold water to the saucepan and bring to a boil over high heat. Remove from the heat and add the tea bags. Let them steep for 5 minutes. Remove the tea bags, and let steep another 10 minutes. Put the milks and sugar in a medium saucepan and bring to simmer. Strain the tea mixture into the milk mixture and heat through for 1 minute. Whisk the mixture until frothy. Pour the tea into 4 mugs and garnish with cinnamon sticks. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 24824,"Pumpkin Cheesecake and Chocolate Cannolis One 12-ounce bag semisweet chocolate chips, for dipping 6 to 8 large store-bought cannoli shells 1 stick unsalted butter, at room temperature 1 pound cream cheese, at room temperature 1 cup canned pumpkin puree 1 cup confectioners' sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 teaspoons lemon juice Instructions: Place the chocolate chips in a large metal bowl set over a pot of boiling water (a double-boiler). Allow the chocolate to melt, with minimal stirring, 5 to 7 minutes. Take each cannoli shell and dip each end of the shell in the chocolate. Allow the excess chocolate to drip off and lay the shells out on a sheet tray lined with parchment paper or a wire rack so they don't stick. Beat the butter in the bowl of an electric mixer fitted with a whisk attachment until it is light and pale yellow in color. Add the cream cheese and beat until well combined. Add the pumpkin puree, confectioners' sugar, spices and lemon juice. Mix until well combined. Place the filling in a piping bag fitted with a medium-size tip. Chill to allow the cheesecake filling to firm up, 15 to 20 minutes. When the mixture is firm, pipe the filling into the chocolate-dipped cannoli shells. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 24825,"Cheeseburger Fried Rice 3 egg yolks 1 pound pickle relish, such as Mt. Olive 1 ounce minced garlic
1 ounce mushroom seasoning, such as Po-Lo-Ku 40 ounces soybean oil
1 pound ketchup
1 cup soybean oil 1 pound sliced onion 5 ounces bacon, cooked crispy and fat rendered and reserved
8 ounces ground beef, browned 3 pounds day-old, cooked jasmine rice
1 ounce mushroom seasoning, such as Po-Lo-Ku, or more as needed 1 ounce sugar
1/2 head iceburg lettuce, shredded
2 Roma tomatoes, diced
4 ounces canned nacho cheese (more if you're feeling naughty), warmed 2 ounces yellow mustard
1 ounce sesame seeds
7 pickle chips, such as Mt. Olive Instructions: For the awesome sauce: Add egg yolks and pickle relish to a food processor and pulse until incorporated. Add your garlic and mushroom seasoning and pulse again. Now, go for it: Slowly drizzle your oil into the mix while all the flavors are spinning around and mingling (like you did at last year's holiday party). Don't go too fast though! The sauce may break, and there's no return from that. Be gentle. But make it thick. Thick is good. Transfer to a mixing bowl and fold together all of that mayo goodness with your ketchup. You're done! Make the fried rice now, and everything will be okay. (See Cook's Note.) For the cheeseburger fried rice: Add oil and onions to a hot wok and cook until golden brown and delicious. Add cooked bacon and browned ground beef. Bring some of the reserved bacon fat into the wok and add the jasmine rice. With an aggressive approach, mix, stir, rake, swirl, toss... whatever it takes to bring that rice back to life. Make sure every grain has been given some bacon-fat lovin' and nothing is sticking to the wok, until the rice has been fried and is completely alive again. Show it some respect by seasoning with mushroom seasoning and sugar. Not too much? but not too little. Taste this beautiful creation. It is delicious. If desired, add more mushroom seasoning. Toss in lettuce and tomatoes and mix just until incorporated; not wilted but not raw. For the garnish: Build this beauty like you would any other cheeseburger. Smother with nacho cheese, 3 ounces awesome sauce and mustard. Sprinkle some sesame seeds over the top (what's a burger bun without sesame seeds?) and last, but very certainly not least, the pickle chips. ENJOY. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 24826,"Peking Chicken Pizza 1/2 pound thin cut (cutlets) boneless, skinless chicken breast Extra-virgin olive oil, for drizzling Grill seasoning blend (recommended: Montreal Seasoning by McCormick) or salt and pepper 2 tablespoons cornmeal or all-purpose flour 1 package store bought pizza dough (you are making 1 12-inch pie) 2 to 3 tablespoons sesame seeds 3 tablespoons plum sauce or Peking Duck Sauce 3 tablespoons barbecue sauce, any variety or brand 2 cups shredded Monterey Jack, available on dairy aisle 2 scallions, chopped in 1-inch pieces on an angle 1/4 red bell pepper, chopped Instructions: Preheat oven to 450 degrees F. Heat a grill pan over high heat. Drizzle oil over chicken cutlets and season with grill seasoning blend or salt and pepper. Grill chicken 3 or 4 minutes on each side. Slice chicken into very thin strips. Sprinkle a pizza pan or baking stone with cornmeal or flour. Press dough into a pizza shell, working all the way to edges of the pan. Sprinkle the edges of your dough with sesame seeds. Cover the pie with 3 tablespoons each plum sauce or duck sauce and barbecue sauce. Cover pie with cheese. Top with sliced chicken and scallions and red pepper. Bake 12 to 15 minutes, until crisp and cheese is bubbly. Cut into 8 slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24827,"Sangria Slushie One 750-milliliter bottle fruity red wine 1/4 cup brandy 1/4 cup orange-flavored liqueur, such as Triple Sec 1/4 cup superfine sugar One 10-ounce bag frozen mixed berries (about 2 1/2 cups)
Instructions: Fill 2 ice cube trays with the red wine and freeze until solid, at least 6 hours and preferably overnight. Combine the brandy, orange liqueur and sugar in a small container with a lid. Refrigerate until ready to make the sangria.
Combine the frozen berries, red wine ice cubes and chilled brandy mixture in a blender. Blend on high until combined, thick and slushy. Pour into a pitcher and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 24828,"Sweet Potato Salad with Orange-Maple Dressing 3 pounds red-skinned sweet potatoes, peeled and cut into 3/4-inch cubes 1/2 cup extra-virgin olive oil
2 tablespoons pure maple syrup 1/4 cup orange juice 2 tablespoons balsamic vinegar 2 tablespoons minced peeled fresh ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon salt, plus more to taste 1/2 cup chopped green onions 1/2 cup chopped fresh parsley
1/4 cup coarsely chopped toasted pecans 1/4 cup golden raisins 1/4 cup brown raisins Freshly ground black pepper, to taste Instructions: In a large pot fitted with a steamer basket, steam the sweet potatoes in batches until just tender, 12 to 15 minutes per batch. Transfer them to a large bowl and let cool to room temperature. Meanwhile, in a small bowl, make the Orange-Maple Dressing by whisking the olive oil, maple syrup, orange juice, vinegar, ginger, nutmeg and salt.
Add the green onions, parsley, pecans and raisins to the cooled sweet potatoes. Pour the Orange-Maple Dressing over the potato mixture and toss gently to combine. Season to taste with salt and pepper. This salad can be made several hours ahead of time; cover and refrigerate until ready to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 24829,"Persian Pistachio-Cardamom Thins 1 cup granulated sugar 2 teaspoons ground cardamom 6 egg whites 1 cup all-purpose flour 1/4 teaspoon salt 1 cup shelled, unsalted pistachios, 3/4 cup coarsely chopped, 1/4 cup finely chopped Instructions: Preheat oven to 350 degrees F. Prepare an 11 by 7 by 1 1/2-inch baking pan by lining with parchment paper. Combine the sugar and cardamom in a small bowl, and mix with a spoon to combine. Beat the egg whites in a large bowl with an electric mixer on high speed until stiff, beat in sugar mixture (1 tablespoon at a time) until egg whites are thick and glossy. Add the flour, salt and pistachios, and mix with a spatula to combine. Spread mixture into the prepared pan. Bake in oven for 30 minutes, until firm to touch and top is golden. Cool for 10 minutes on a rack. Reduce oven temperature to 275 degrees F. With an electric knife, or very sharp knife, cut thin slices (1/4-inch thick, 7 inches long) and place on a large cookie sheet. Bake 20 to 25 minutes longer, or until crisp, dry, and firm. Store in airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24830,"Italian Tuna Salad 2 tablespoons lemon juice, from 1 large lemon 1 tablespoon capers, drained and chopped
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt
One 15-ounce can cannellini beans, drained and rinsed
One 6.35-ounce jar olive oil-packed tuna, drained
2 cups baby arugula
2 small treviso, cut into 2-inch pieces
1 Belgian endive, cut into 2-inch pieces
1 small bulb fennel, shaved on a mandoline or sliced thinly with a knife
1/2 cup fresh Italian parsley leaves
Instructions: Whisk together the lemon juice, capers and Dijon mustard in a large bowl. While continuing to whisk, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. Add the beans to the dressing and mash gently with a spoon. Add the tuna, flaking it with a fork into bite-size pieces. Toss lightly to coat. Top the tuna mixture with the arugula, treviso, endive, shaved fennel, parsley leaves and 1/2 teaspoon salt. Using your hands, toss the salad together, bringing the dressing up from the bottom of the bowl until everything is coated evenly. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 24831,"The Best Pie Dough for a Lattice Crust 2 1/2 cups all-purpose flour (see Cook's Note) 1/3 cup vegetable shortening
1 tablespoon sugar
1 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
1/4 cup chilled vodka
3 to 4 tablespoons ice water
Instructions: Pulse the flour, shortening, sugar, salt and 4 tablespoons of the butter in a food processor until the mixture is the consistency of a fine meal. Add the remaining 8 tablespoons butter and pulse to pea-size pieces. Sprinkle the vodka and water over the mixture and pulse until the dough just comes together. Divide the dough between 2 pieces of plastic wrap, and gently pat each portion into a round. Wrap each round tightly and refrigerate until firm, about 1 hour and up to overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24832,"Hot Pumpkin Pie 2 minced fresh habanero peppers 1/2 cup brown or maple sugar 1/2 teaspoon ground ginger 1 teaspoon cinnamon 1 (15 ounce) can pumpkin 2 eggs 1 (12-ounce) can evaporated skim milk 1 teaspoon vanilla extract 1 (9-inch) pie crust Instructions: Destem and deseed the habanero peppers and mince finely. It is recommended that habaneros be handled with disposable plastic gloves. Do not touch eyes or other sensitive areas until you wash hands and utensils well. Preheat oven to 425 degrees. In a medium bowl, mix the sugar and spices well, breaking up any lumps of sugar. With a mixer or whisk, blend the pumpkin into the sugar and spice mixture. Beat eggs separately, then add to the pumpkin mixture along with the evaporated milk and vanilla. Blend well. Blend the minced habanero peppers into pumpkin mixture evenly. Pour into a 9-inch pie crust and place in oven. A pie skirt may be placed underneath to catch spills. Bake at 425 degrees for 20 minutes, then reduce the temperature to 375 degrees, and continue baking for 40 to 45 minutes, until set and evenly browned. Cool completely on a rack before serving. Serving this pie with plenty of whipped cream will contrast well with the heat. This recipe may be varied by adding 1/2-teaspoon nutmeg. Also, instead of vanilla extract, maple flavoring or cinnamon extract may be substituted. ","[Zinfandel, Petite Sirah, Syrah, Tempranillo]" 24833,"Sorghum Pilaf 1 1/2 cups cooked whole-grain sorghum 1/2 sweet onion 2 teaspoons olive oil 1/4 cup pine nuts Salt Instructions: Heat the sorghum in a microwave-safe bowl for 2 minutes. Meanwhile, warm a skillet over medium-high heat and finely chop the onion. Add the olive oil to the warm skillet along with the onions and cook, stirring, 1 minute, then add the warmed sorghum, pine nuts and salt to taste. Stir until well combined. Reserve half of the sorghum pilaf for lunch the next day, and enjoy the remaining pilaf as a side dish for dinner. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 24834,"Creole Gumbo 4 small blue crabs, cooked 1/8 cup clarified butter 6 ounces onion, finely sliced 1 ounce celery, finely sliced 1 green pepper, finely chopped 3 medium tomatoes, blanched, skinned, seeds removed, cut into quarters 2 cloves garlic, smashed 4 cups fish stock 1 teaspoon tomato paste 2 bay leaves 1 pound oysters 8 ounces tiny shrimp, cooked 1 (12-ounce) can okra, okra pieces halved 1 teaspoon freshly ground black pepper 1 teaspoon file powder 1/8 cup cold water Instructions: Remove legs from crab and smash with back of knife. Remove claws and break in 3 pieces. Remove meat from body and head. Heat 1/8 cup clarified butter in large saucepan on high heat. Add crab parts and meat, then add onion, celery and green pepper. Stir in tomatoes and garlic. Mix fish stock with tomato paste and add to crab saute. Bring to boil and add bay leaves. Simmer gently, stirring and skimming top frequently, for 8 minutes. Stir in oysters and their juices, then add shrimp and okra. Season with pepper. In small bowl, blend file and cold water. Add to soup and stir briskly. On medium-low heat, cook soup for 1 hour; do not let soup boil. Serve piping hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24835,"Healthy Pasta with Spicy Crab 2 tablespoons canola oil 2 Fresno chiles, finely chopped 2 cloves garlic, minced 1 cup dry white wine 1 pound jumbo lump crabmeat, picked over 1 pound spaghetti, cooked al dente, drained, 1 cup of the pasta cooking water reserved 2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped dill 1 tablespoon finely chopped fresh mint 2 teaspoons finely grated lemon zest Extra-virgin olive oil Salt and freshly ground black pepper Instructions: Heat the canola oil in a large high-sided saute pan over medium heat. Add the chiles and garlic and cook until soft and the garlic is pale golden brown. Add the wine and cook until reduced. Add the crab and cook until just heated through. Add the pasta and some of the cooking water to the pan and cook for another minute. Stir in the parsley, dill, mint, lemon zest. Drizzle with olive oil and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 24836,"Whole30 Crispy Chicken Strips 1 cup salted roasted almonds 1/2 cup fresh parsley leaves 1 tablespoon garlic powder 1 tablespoon sesame seeds 1 tablespoon fresh thyme leaves Kosher salt
1 pound chicken tenders One 12-ounce jar roasted red peppers (1 1/2 cups), roughly chopped 1/3 cup extra-virgin olive oil 3 tablespoons tomato paste Instructions: Preheat the broiler. Set a wire rack on a baking sheet. Pulse together the almonds, parsley, garlic powder, sesame seeds, thyme and 1 tablespoon salt in a food processor until the mixture resembles breadcrumbs and no large pieces of almond are left. Transfer 3/4 cup to a shallow bowl for breading; reserve the remaining almond mixture in the food processor.
Press the chicken into the almond mixture until evenly coated on all sides. Put on the prepared baking sheet and broil, flipping halfway through, until the chicken is cooked through and the coating is crunchy and deep golden brown, 8 to 10 minutes.
Meanwhile, pulse the red peppers, olive oil and tomato paste with the remaining almond mixture in the food processor until a smooth and vibrant orange. Serve alongside the chicken tenders. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 24837,"Fresh Pineapple Ice 1 large ripe pineapple, peeled, cored and cut into 1/4-inch pieces 1/2 cup water 3/4 cup granulated sugar Instructions: Combine water, sugar and pineapple in a large saucepan and bring to a boil over medium heat. Stir, remove from heat and let cool. Process in a food processor to a rough puree. Transfer to a shallow baking dish and freeze until hard, 4 to 5 hours. Just before serving, chop the ice into fine chunks with a fork or ice pick. Serve in large goblets.
","[Sauvignon Blanc, Moscato, Riesling]" 24838,"OU812 Meatballs 1/4 cup (1/2 stick) unsalted butter 1/4 cup pineapple juice 1/4 cup white or dark rum 1/4 cup dark brown sugar 1 tablespoon tomato paste 1 tablespoon apple cider vinegar Kosher salt and freshly ground black pepper Extra-virgin olive oil, for greasing 1 clove garlic, minced 1 medium shallot, finely minced Kosher salt and freshly ground black pepper 1/4 cup fresh breadcrumbs 1/4 cup heavy cream 12 ounces ground beef 12 ounces ground pork 1/4 cup dried currants 1/4 cup finely grated Parmesan 3 tablespoons chopped pine nuts, toasted Nonstick cooking spray Special equipment: bamboo skewers Instructions: Preheat the oven to 375 degrees F. Presoak 12 bamboo skewers in water for 30 minutes. For the glaze: Combine the butter, pineapple juice, rum, sugar, tomato paste and vinegar in a small saucepan and simmer until reduced and the glaze has a texture like maple syrup, 7 to 8 minutes. Season with salt and pepper. Set aside to cool slightly so it thickens up even more. For the meatballs: Set a small saute pan over high heat. Coat with a little olive oil and saute the garlic and shallots until caramelized, 4 to 5 minutes. Season with some salt and pepper. Set aside to cool. In a small bowl, combine the breadcrumbs and cream and set aside to soak. In a large mixing bowl, combine the beef, pork, cooled shallot and garlic mixture, currants, Parmesan, pine nuts and moistened breadcrumbs. Sprinkle with some salt and pepper and mix well. Form into 36 (about 1 1/2-inch) meatballs and thread 3 meatballs per skewer. Set a wire rack over a baking sheet lined with foil and spray with nonstick spray. Arrange the skewers on the rack and bake in the center of the oven until the meatballs are just barely cooked but will hold their shape on the grill, 6 to 7 minutes. Remove from the oven. Heat a grill to high and wipe down with an oil blotted paper towel to clean and create a nonstick surface. Place the skewers on the grill and char for about 30 seconds per side. Once they are browned, brush with the glaze and cook until the glaze is shiny and lightly coats the meatballs, 30 to 40 seconds more. Serve with any remaining glaze on the side for dipping. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 24839,"Macarons 1 cup plus 2 tbsp/4 1/2oz/125g confectioners' sugar generous 1 1/3 cups/125g/4 1/2oz ground almonds 1 1/2oz/40g egg whites 2 tbsp water generous 1/2cup/4oz/110g superfine sugar 2oz/50g egg whites Food coloring (optional) Shredded coconut, for sprinkling (optional) 2/3 cup/5floz/150ml heavy or whipped cream, whipped Pastry bag fitted with a 1/2in (1cm) tip Instructions: Preheat the oven to 325 degrees F (170 degrees C). Line a large baking sheet with parchment paper. Put the confectioners' sugar, ground almonds, and 1 1/2oz (40g) egg whites together in a large bowl and mix to a paste. Put the water and superfine sugar in a small pan and heat gently to melt the sugar, then turn up the heat and boil it until the mixture starts to go syrupy and thickens. I don't use a thermometer but it would read 239 degrees F (115 degrees C). Whisk the remaining egg whites in a small bowl until medium-stiff peaks form, then pour in the sugar syrup, whisking until the mixture becomes stiff and shiny. For colored macarons, add a few drops of food coloring. Tip this meringue mixture into the almond paste mixture and stir gently until the becomes stiff and shiny again. Spoon into the pastry bag. Pipe a little mixture under each corner of the parchment paper to stop it sliding around. With the bag held vertically, pipe 1 1/2in (4cm) flat circles onto the lined sheet, about 34 in (2cm) apart, twisting the bag after each one. The mixture should be quite loose to give a smooth finish. The piping will leave a small \tip\ on each circle so, when they're all piped, give the sheet 2 to 3 slams on a flat surface to flatten them. At this stage, sprinkle with shredded coconut if you want. Let stand for 30 minutes to form a skin, then bake in the oven for 12 to 15 minutes with the door slightly ajar, until firm. Remove from the oven, then lift the paper off the baking sheet and let the macarons cool on the paper. When cool, sandwich the macarons together with whipped cream. They can be kept for a couple of days, if they hang around that long. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24840,"Late Summer Tomato Bruschetta 1 loaf day old country bread 6 whole canned tomatoes 6 roughly torn basil leaves 3 tablespoons olive oil 2 cloves garlic, peeled Instructions: Preheat a grill or grill pan. Slice your bread thickly, and place slices on a dry grill to brown, about 30 seconds on both sides. Take canned tomatoes, place on cutting board, and slice. Add the basil to the canned tomatoes in a large bowl. Add olive oil and season with black pepper, to taste. Remove carmelized bread from grill and rub each side with cloves of garlic. Top with spoonfuls of mixture and serve immediately. (c) 2002 NapaStyle Inc. All rights reserved. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 24841,"Beef and Pork Italian Chili 2 tablespoons EVOO 1 1/2 pounds coarsely ground beef sirloin 1 pound ground pork 2 tablespoons chili powder, such as Gebhardt's, or 1 tablespoon ground red chili pepper Salt and coarse pepper or peppercorn blend 1 carrot, peeled and chopped 2 ribs celery, chopped 1 onion, chopped 3 to 4 cloves garlic, finely chopped 2 tablespoons minced rosemary 1 large bay leaf Pinch ground cloves 2 tablespoons tomato paste 2 cups beef stock One 15-ounce can diced tomatoes 1 cup passata or tomato sauce 3 cups chicken stock 1 cup quick-cooking polenta 2 tablespoons butter 1/2 cup (a couple handfuls) grated pecorino cheese Instructions: Heat a large Dutch oven over medium-high heat. Add EVOO, the beef and pork; brown and crumble. Season with the chili powder, salt and pepper. Add the carrot, celery, onion, garlic, rosemary, bay leaf and cloves and cook for 8 to 10 minutes to soften the vegetables. Add the tomato paste and stir a minute. Add the beef stock, diced tomatoes and passata or tomato sauce. Simmer to combine the flavors and thicken. Cool and store; reheat over medium heat. To serve, bring the chicken stock to a boil in a small saucepot, whisk in the polenta, 3 minutes. Stir in the butter, cheese, salt and pepper. Serve the chili with polenta alongside. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 24842,"Lucky Lava Lamp 1-ounce melon liqueur (recommended: Skyy Melon) 1-ounce banana liqueur Grenadine (recommended: Finest Call Grenadine) Water 1 shot cream based liqueur (recommended: Bailey's Irish Cream) Instructions: Fill long slender glass with melon and banana liqueurs. Next fill glass 80 percent with grenadine and water. Drop a shot glass of chilled cream liqueur into glass. Garnish with a smile. ","[Baileys Irish Cream, Kahla]" 24843,"Brussels Sprouts with Walnuts 2 tablespoons minced garlic 3/4 cup roughly chopped walnuts 2 teaspoons fresh lemon juice 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup finely grated Parmesan 2 pounds Brussels sprouts, base and outer leaves trimmed, and halved 8 tablespoons unsalted butter 1/4 cup thinly sliced shallots Instructions: Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain. In a large saucepan, melt 6 tablespoons of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan. Add the remaining 2 tablespoons of butter and when melted, add the walnuts and cook, stirring, until golden and fragrant, about 2 minutes. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through. Transfer to a serving bowl and sprinkle with the Parmesan. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24844,"Sweet Cocoa Butter 1 stick softened butter 1 tablespoon cocoa powder 1 tablespoon confectioners' sugar Splash of vanilla extract Instructions: Blend the ingredients in a food processor, shape into a log on waxed paper, wrap and chill. ","[Marsanne, Rousanne, Chardonnay]" 24845,"Mini Caramel-Apple Popcorn Balls 1 bag microwave popcorn, popped according to package directions 2 red apples, cored and diced
1 1/2 cups granulated sugar
1/2 cup light brown sugar
1/2 cup light corn syrup
1 tablespoon unsalted butter, plus more, for greasing
2 teaspoons baking soda
Pinch of kosher salt
Instructions: Line a baking sheet with parchment paper. Toss together the popcorn and apples in a large mixing bowl. Combine the granulated sugar, brown sugar, corn syrup and 1/3 cup water in a medium saucepan. Bring the mixture to a boil; when it reaches 240 degrees F, remove the pot from the heat and swirl in the butter. Return the mixture to the heat and when it reaches 300 degrees F, remove from the heat completely. Carefully add the baking soda and salt. The caramel will bubble and spurt, so stir with caution. Pour the caramel over the popcorn mixture and use a rubber spatula to gently fold it together. The caramel will still be hot, so be careful. Once the popcorn mixture is completely coated and cool enough to work with, lightly coat your hands with butter. Use your greased hands to form popcorn balls about the size of a tennis ball. Transfer to the prepared baking sheet and insert a lollipop stick in the center of each ball. Place the baking sheet in the refrigerator until the caramel is completely set, about 1 hour. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 24846,"Caprese Salad 2 vine-ripened tomatoes 1/2 pint cherry tomatoes 1/2 bunch fresh basil, leaves hand torn 3 tablespoons extra-virgin olive oil Sea salt and freshly ground black pepper 3 balls buffalo mozzarella Instructions: Cut the large tomatoes into 6 or 8 wedges and the cherry tomatoes in half and put them into a bowl. Add the basil leaves, olive oil, and salt and pepper, to taste. With your hand, gently mix everything together and squeeze the tomatoes a bit to release some of their juices. Cut the mozzarella into bite sized chunks and add them to the tomatoes. Gently toss to blend everything together and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 24847,"Asian Beef Short Ribs 1 tablespoon sea salt or kosher salt 1 teaspoon cracked peppercorns 2 pounds beef short ribs, 3/8-inch thick 1 teaspoon minced garlic 1 cup dry vermouth 1 tablespoon soy sauce Instructions: Light your charcoal. While it is getting hot, mix salt and pepper and rub into meat. Then massage in the garlic. Add the vermouth and soy sauce and mix again. Let marinate 20 to 30 minutes. Place the short ribs on the grill and cook until desired doneness. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 24848,"Cheese Fondue 12 ounces gruyere cheese, shredded (about 4 cups) 4 ounces sharp cheddar cheese, shredded (about 1 cup) 2 tablespoons all-purpose flour 1 clove garlic, halved 1 cup dry white wine 1 tablespoon fresh lemon juice 2 teaspoons dijon mustard 1/4 teaspoon freshly grated nutmeg (optional) Assorted dippers, for serving Instructions: Toss the cheeses with the flour in a bowl. Rub the inside of a saucepan with the cut sides of the garlic; discard the garlic. Whisk the wine, lemon juice and mustard in the saucepan and bring to a gentle simmer over medium heat. Add half of the cheese mixture and stir with a wooden spoon until melted. Add the remaining cheese mixture and stir until smooth; add the nutmeg. Continue to cook, stirring, 2 more minutes. Transfer to a fondue pot or slow cooker to keep warm. Serve with your choice of dippers. Try these unlikely dippers: Iceberg lettuce Dried figs Pasta Avocado Pearl onions (blanched) Mini hot dogs Candied walnuts Gherkins Pineapple Popcorn Bacon Shredded wheat Mini bagels Butternut squash (roasted) Celery Corn on the cob Croissants Grapes Beef jerky ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 24849,"Korean Fried Chicken 1 1/2 pounds chicken wings 8 cloves garlic, grated 1-inch piece ginger, grated Kosher salt and freshly ground black pepper 1/2 cup soju 3 tablespoons gochujang (Korean red cl paste) 3 tablespoons granulated sugar 3 tablespoons ketchup 2 tablespoons soy sauce 2 tablespoons toasted sesame oil 1 tablespoon gochugaru (Korean red cl flakes) 6 cloves garlic, finely grated 3 tablespoons rice vinegar Neutral oil, for deep-frying 1 cup all-purpose flour 3 tablespoons cornstarch 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/8 teaspoon curry powder Kosher salt Toasted sesame seeds, for serving Instructions: For the marinade: Combine the chicken wings, garlic, ginger, 1 1/2 teaspoons salt and several grinds of pepper in a large bowl and pour the soju over the wings. Toss to coat, then set aside for 30 minutes to 1 hour at room temperature. For the sauce: Meanwhile, combine the gochujang, sugar, ketchup, soy sauce, sesame oil, gochugaru, garlic and 1/4 cup water in a small saucepan over medium heat. Bring to a simmer, lower the heat and cook until the garlic is fragrant and the sauce is slightly thickened, 2 to 3 minutes. Remove the pan from the heat and whisk in the rice vinegar. Set the sauce aside.
For the batter: Fill a large Dutch oven or heavy-bottomed pot with 3 to 4 inches of oil. Heat over medium heat until a deep-frying thermometer registers 350 degrees F.
Whisk the flour, cornstarch, garlic powder, onion powder, curry powder and 1 teaspoon salt in a medium bowl. Add 1 1/2 cups cold water and whisk until the batter is smooth and very thin (about the consistency of half-and-half). If needed, add more cold water, 1 tablespoon at a time, to thin the batter.
Remove about a third of the chicken wings from the soju marinade and dip in the batter, letting any excess drip off. Then, using tongs, hold the chicken halfway in the hot oil for 1 to 2 seconds before letting go completely, as this prevents the wings from sticking to the bottom. Adjust the heat as necessary to maintain a temperature between 300 and 325 degrees F. Stir occasionally to prevent the wings from sticking. Fry the wings until the coating is crisp but not browned, 6 to 7 minutes. Remove to a rack set on a baking sheet to drain. Let the oil temperature return to 350 degrees F. Dredge and fry the remaining chicken wings in 2 batches.
Remove any floating debris and cooked batter from the oil with a hand-held strainer. Increase the oil temperature to 375 degrees F. Working in batches, fry the chicken again until the coating is browned and very crisp, 4 to 6 minutes. Adjust the heat as necessary to maintain the temperature above 350 degrees F. Remove the wings with tongs and transfer to a clean rack set on a baking sheet. Let stand for 1 minute to allow the coating to set. Brush all over with the sauce. Sprinkle with sesame seeds and serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24850,"Pate Bites and Herb Brie Board 4 slices dark bread, pumpernickel or German whole grain, toasted 4 tablespoons whole grain mustard 1/2 pound country pate or mousse pate 1/4 red onion, finely chopped 4 tablespoons capers, drained 1/2 pound herb brie Cornichons or baby gherkin pickles Water crackers Red seedless grapes Instructions: Spread toasted bread lightly with mustard. Arrange pate in thin layer on top of mustard. Top with chopped onions and capers. Cut each slice of bread into quarters. Arrange on a cheese board with a wedge of brie at room temperature, cornichons, crackers, grapes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24851,"Shrimp Seviche Cocktail 1 pound shrimp, shelled, deveined and cut into small bite sized pieces 1 tablespoon, freshly toasted and ground black peppercorns 1/2 tablespoon freshly toasted and ground coriander seeds 1 cup freshly squeezed lemon juice 1/2 cup freshly squeezed lime juice 1/2 cup freshly squeezed orange juice 1/4 cup extra virgin olive oil 2 bay leaves, broken Salt and pepper, to taste Instructions: Place all of the ingredients in a non-reactive bowl or dish. Refrigerate at least 4 hours. Drain off the liquids and discard them. Serve the shrimp in chilled martini glasses.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 24852,"Pomegranate Raita 1 1/2 cups natural yogurt 3 scallions, finely chopped 1 pomegranate, to give 1/2 cup pomegranate seeds Scant 1/2 teaspoon salt Instructions: Combine all of the ingredients in a bowl, reserving some pomegranate seeds for garnish. Add a squeeze of pomegranate juice from the husks of the seeded pomegranate at the end. Stir everything together, and serve in a bowl scattering the reserved pomegranate seeds over as a garnish. ","[Chardonnay, Sauvignon Blanc, Riesling]" 24853,"Mushroom Ragout 1/2 cup dried porcini mushrooms (1/2 ounces) 4 tablespoons unsalted butter 3/4 pound assorted mushrooms (such as crimini, shiitake or oyster), stems trimmed and thickly sliced Salt and freshly ground black pepper 1 tablespoon finely chopped shallots 1 garlic clove, minced 1/2 cup finely-chopped parsley Instructions: In a small bowl, soak the porcini mushrooms in 1 1/2 cups hot water until softened, 15 minutes. In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add one-third of the assorted mushrooms, season with salt and pepper and cook, stirring occasionally, 4 minutes, or until lightly browned. Remove mushrooms to a plate and repeat twice with remaining mushrooms. Return all cooked mushrooms to skillet. Drain porcini mushrooms, reserving liquid, and coarsely chop. Add porcini, shallot and garlic to mushrooms and cook over moderate heat, stirring, 3 minutes. Strain porcini liquid over mushroom mixture, stopping before adding any grit or sand. Boil over high heat 4 minutes, or until reduced by half. Stir in parsley and season with salt and pepper. Remove from heat and fold in remaining 1 tablespoon butter. ","[Burgundy, Barolo, Rioja, Tempranillo]" 24854,"Herb-Marinated Pork Tenderloins 1 lemon, zest grated 3/4 cup freshly squeezed lemon juice (4 to 6 lemons) Good olive oil 2 tablespoons minced garlic (6 cloves) 1 1/2 tablespoons minced fresh rosemary leaves 1 tablespoon chopped fresh thyme leaves 2 teaspoons Dijon mustard Kosher salt 3 pork tenderloins (about 1 pound each) Freshly ground black pepper Instructions: Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight. Preheat the oven to 400 degrees F. Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24855,"Sausage-Stuffed Mushrooms 1 tablespoon olive oil 8 ounces loose Italian sausage
1 shallot, chopped
20 large white mushrooms, stems removed and reserved 1/4 cup pine nuts
3/4 cup grated Swiss cheese 1/2 cup grated Gruyere cheese 1/4 cup heavy cream
1/2 cup breadcrumbs
2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a saute pan over medium-high heat, add the olive oil, sausage and shallots. Saute until browned, breaking up the sausage into small pieces with a wooden spoon, 5 to 7 minutes. Add the browned sausage and reserved mushroom stems to the bowl of a food processor and pulse until combined. Add the pine nuts and pulse a few more times until slightly smooth. Transfer to a mixing bowl and fold in the Swiss cheese, Gruyere and cream. Add the breadcrumbs and parsley to a small bowl and mix to combine. Place the mushroom caps hollow-side up on the prepared baking sheet. Using a tablespoon, spoon the mushroom and sausage mixture into each mushroom cap. Top with the breadcrumb mixture. Bake until golden brown, about 20 minutes. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 24856,"Orange Peel Chicken 2 large navel oranges, scrubbed clean, quartered, skin removed from flesh, about half of the pith removed (save the flesh for another use) 1 1/4 cups sugar 12 black peppercorns 4 whole cloves 1 large cinnamon stick 1/2 cup low-sodium soy sauce 2 tablespoons honey 2 tablespoons fresh lime juice 4 large cloves garlic, minced 6 tablespoons canola oil 8 ounces shiitake mushrooms, stemmed and sliced Kosher salt 1 pound skinless chicken breast, cut into bite-size (about 1/2-inch) strips 3/4 cup snow peas, ends trimmed, then sliced 2 large cloves garlic, minced 4 scallions, chopped 4 to 5 dried chiles de arbol, stemmed, seeded, and chopped, optional 2 tablespoons freshly grated ginger with skin Steamed white jasmine rice, for serving Instructions: For the candied orange peels: Bring 3 small pots of water to a boil. Divide the skins in the water and cook for 4 minutes in each pot before draining. This process removes bitterness from the skin. Combine the sugar, peppercorns, cloves, cinnamon and 2 1/2 cups water in one of the pots from boiling the oranges and submerge the blanched orange skins. Bring to a simmer and cook over medium-low heat for 45 minutes. (Do not allow the syrup to brown or discolor.) Drain the skins of any excess syrup (reserve the syrup for another use, such as for cocktails) and place them in a single layer on a baking sheet fitted with a wire rack. Cover and allow them to sit overnight. Cut them into strips. Make the sauce: In a small saucepan over medium heat, stir together the soy sauce, honey, lime juice, garlic and 1/2 cup water and bring to a boil over medium heat until the sauce reduces slightly, about 10 minutes. For the stir-fry: In a large heavy-bottomed skillet or wok, heat 1 tablespoon canola oil over medium heat. When the oil begins to smoke, add the mushrooms with a pinch of salt and cook until they soften, 2 to 3 minutes. Remove from the skillet. Add 3 tablespoons oil to the skillet and heat until it smokes lightly. Spread the chicken out in a single layer on a sheet tray and sprinkle with salt. Add the chicken to the skillet in a single layer. Allow the chicken to cook, mostly untouched, stirring once, until it browns around the edges and is cooked through, 3 to 4 minutes. Meanwhile, in a separate medium skillet, heat the remaining 2 tablespoons oil over medium heat and add the orange peel strips. Cook until slightly crispy, 3 to 4 minutes. To the skillet with the chicken, add the snow peas, garlic, scallions and mushrooms. Taste for seasoning. Add the chiles de arbol, if using, and the grated ginger. Add half of the fried orange peel slices and the sauce, then transfer to a serving platter. Garnish with the remaining fried orange peels. Serve with the rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24857,"Four Cheese and Chicken Baked Pasta Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced Pinch of crushed red pepper flakes One 28-ounce can whole plum tomatoes, crushed by hand One 15-ounce can whole plum tomatoes, crushed by hand 2 large sprigs fresh basil 1 pound dried rigatoni 3 cups shredded rotisserie chicken, skin and bones removed 1 1/2 cups shredded Asiago cheese 1/2 cup grated Parmesan 1 1/2 cups shredded mozzarella 1/2 cup grated pecorino Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper. Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl. Add the tomato sauce, chicken, Asiago and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the mozzarella and the pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 24858,"Parmesan Smashed Potatoes 3 pounds red potatoes, unpeeled 1 tablespoon plus 2 teaspoons kosher salt 1 1/2 cups half-and-half 1/4 pound unsalted butter 1/2 cup sour cream
1/2 cup freshly grated Parmesan cheese 1/2 teaspoon freshly ground black pepper
Instructions: Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain. In a small saucepan, heat the half-and-half and butter. Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed, to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream and butter should be folded in by hand). Fold in the sour cream, Parmesan cheese, the remaining salt, and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24859,"Fried Cheese with Shallot Dressing (Queso Frito AlinAdo con Salsa de Escalona) 2 tablespoons olive oil 2 teaspoons sherry vinegar 4 teaspoons minced shallots 2 teaspoons minced parsley 1/2 teaspoons small whole or chopped large capers 1/2 pound fairly mild melting cheese, such as Spanish Tetilla, Mahon, or goat cheese 1/2-inch thick Flour, for dusting 2 eggs, lightly beaten with 2 teaspoons water Breadcrumbs Oil, for frying Instructions: In a cup combine the dressing ingredients. Dust the cheese pieces with flour, dip in the egg, then in the crumbs. (May be prepared ahead.) In a skillet heat the oil at least 1/2-inch deep to about 380 degrees F and fry the cheese quickly until golden on both sides. Or, better use a deep-fryer. Drain. Sprinkle the dressing over the cheese and serve immediately. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 24860,"Spinach and Quinoa Salad with Dried Apricots 2 tablespoons plus 2 teaspoons extra-virgin olive oil 1 cup quinoa 2 cups low-sodium vegetable broth 1 tablespoon fresh lemon juice Kosher salt and freshly ground black pepper 6 cups roughly chopped baby spinach 1 cup diced dried apricots 1/2 cup slivered red onion 1/2 cup roughly chopped fresh flat-leaf parsley leaves, optional 3/4 cup crumbled goat or feta cheese Instructions: Heat 2 teaspoons of the olive oil in a medium saucepan over medium heat, then add the quinoa and cook, stirring frequently, for 2 minutes. Add the broth. Bring to a simmer over high heat, then reduce the heat to medium low and simmer, covered, for 15 to 18 minutes, until all of the water is absorbed.
Spread the cooked quinoa out on a rimmed baking sheet to cool. In a small bowl or container, combine the lemon juice and remaining 2 tablespoons olive oil; season with salt and pepper.
In a large serving bowl, mix together the spinach, apricots, onion and parsley if using and toss with the dressing. Lightly toss in the cooled quinoa. Sprinkle with the cheese and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 24861,"Spicy Green Mango Salad 3 tablespoons unsweetened coconut flakes 3 tablespoons well-stirred spicy ginisang bagoong (sauted shrimp paste, Barrio Fiesta brand) 2 tablespoons fresh lime juice, or more to taste 1 teaspoon thinly sliced fresh red Thai cl pepper 1/4 teaspoon kosher salt, plus more to taste 4 cups batons (1/4 by 3 inch) peeled green mango or tart green apple 3 tablespoons store-bought Thai or Vietnamese fried shallots or fried onions Instructions: Preheat the oven to 350 degrees F. Spread the coconut in one layer on a small baking sheet or toaster-oven tray and bake, tossing frequently, until the coconut is crunchy and golden, 3 to 5 minutes. Set aside to cool. Mix the shrimp paste, lime juice, cl and salt in a large bowl. Add the mango and toss (ideally with gloved hands) until it's well coated in the mixture. Season to taste with additional salt and lime juice, then sprinkle the coconut and fried shallots on top. Eat! ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 24862,"Grilled Mangoes with Blue Cheese and Honey 3 large mangoes, ripe but not soft (you can substitute apricots, peaches, nectarines or pears) 2 tablespoons unsalted butter 1 teaspoon Toasted Spice Rub, recipe follows 1/8 teaspoon finely ground sea salt, preferably gray salt 8 ounces blue cheese 3 tablespoons honey Instructions: Have the oven broiler on or a grill heated to medium-high. Peel the mangoes with a paring knife. One at a time, set each mango on its side on a cutting board and cut the flesh away from the large flat seed in the center. Place the largest 2 pieces from each mango in a medium bowl (set the rest of the flesh aside for another use). Melt the butter in a small skillet over medium heat and cook until it turns nut brown. Add the Toasted Spice Rub and salt. Remove the skillet from the heat. Pour or brush the butter mixture over the mangoes and toss well to coat them. Grill the mango slices (only on the flat, cut side) over medium-high heat until nicely marked, 3 to 5 minutes. While mangoes are grilling, cut the blue cheese into 1-inch pieces. Remove the mango slices from the grill and spread them on a baking sheet, with the grilled sides facing up. Divide the cheese on top of the mango slices. Place under the broiler for 30 seconds to weep the cheese (optional step). Be careful not to get the mango too hot. Arrange on a platter or individual plates. In a heat-proof bowl, warm the honey briefly in the microwave and drizzle over the top. Serve warm. 1/4 cup fennel seeds 1 tablespoon coriander seeds 1 tablespoon peppercorns 1 1/2 teaspoons red pepper flakes 1/4 cup pure California chili powder 2 tablespoons kosher salt 2 tablespoons ground cinnamon Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor. Keep the spice mix in a glass jar in a cool, dry place, or freeze. Taste your chili powder and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot. Yield: about 1 cup ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24863,"Mini Sweet Potato Pies 2 large sweet potatoes 12 mini graham cracker pie crusts
3/4 cup heavy cream
1/2 cup packed brown sugar
1/3 cup orange juice (from about 1 orange) 4 tablespoons unsalted butter, melted
3 tablespoons crushed pineapple
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
2 large eggs
1 cup chopped pecans 1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Pinch cayenne pepper
1/2 cup candied pineapple, chopped
Instructions: For the mini sweet potato pies: Pierce the skin of the sweet potatoes a few times with a fork, then microwave on high until soft, 7 to 8 minutes. Let cool slightly. Preheat the oven to 375 degrees F. Place the pie crusts on a rimmed baking sheet. Peel the sweet potatoes and cut into chunks. Transfer the potatoes to the bowl of a food processor and process until smooth. Add the cream, brown sugar, orange juice, butter, pineapple, granulated sugar, cinnamon, salt, nutmeg, cloves and eggs and pulse until the mixture is combined and smooth. Pour the mixture into the crusts on the baking sheet. Bake until the pies are slightly browned on top, 20 to 25 minutes. Let cool for at least 1 hour or refrigerate until ready to serve. For the pecan pineapple topping: Add the pecans, cinnamon, salt and cayenne to a small skillet and cook over high heat until toasted, 2 to 3 minutes. Add the pineapple pieces and remove from the heat. Sprinkle the topping over the pies before serving. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]

" 24864,"Antipasto 1/2 pound soppresata, sliced 1/2 pound cacio cavalle provolone, sliced 1/2 pound mortadella, sliced 13 marinated anchovies 16 pieces crusty crostini bread Extra virgin olive oil Fennel Black olives Pepperoni Instructions: Arrange attractively and serve with prosecco. ","[Prosecco, Pinot Grigio, Gavi, Vermentino]" 24865,"Pappardelle With Lobster and Corn 3 live lobsters (1 1/2 pounds each) 3 ears of corn 3 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1/2 cup dry white wine 1 stalk celery, halved crosswise, plus 3 tablespoons chopped celery leaves 2 shallots (1 whole, 1 diced) 2 sprigs parsley, plus 1/3 cup chopped leaves 2 tablespoons tomato paste 1/4 teaspoon sweet paprika 1/2 cup heavy cream Kosher salt 1 pound pappardelle pasta 1/3 cup chopped fresh chervil and/or chives Instructions: Fill a large pot with 2 inches of water; bring to a boil. Add the lobsters, cover and cook over medium heat until the shells turn bright red, 8 to 10 minutes. Remove with tongs and rinse under cold water to cool slightly. Meanwhile, cut the kernels off the corn; reserve the cobs. Remove the meat from the lobster shells: Twist off the claws, then break off the tail; set the bodies aside. Pull the flippers off the tail, then insert your thumb into the flipper end and force out the meat. Crack the claws with a lobster cracker, mallet or the flat side of a knife and remove the meat. Chop the lobster meat into 1-inch pieces and transfer to a bowl; cover and refrigerate until ready to use. Rinse the lobster bodies to remove any green matter (tomalley) and roe. Heat 2 tablespoons butter and the olive oil in a large saucepan over medium-high heat. Add the lobster bodies and cook, turning occasionally, until the butter starts to brown, about 3 minutes. Add the wine, bring to a boil and cook until reduced by half, about 2 minutes. Add the corn cobs, celery stalk, whole shallot, parsley sprigs and 6 cups water; bring to a boil, then lower the heat and simmer until the liquid is reduced by about one-third, about 30 minutes. Strain the stock into a bowl or large measuring cup. Heat the remaining 1 tablespoon butter in a saucepan over medium heat. Add the diced shallot and cook until softened, about 2 minutes. Add the tomato paste and paprika; cook, stirring, until slightly darkened, about 1 minute. Stir in the prepared stock and cream and simmer until reduced by one-third, about 20 minutes (you should have 2 3/4 cups sauce). Add the corn kernels; simmer 5 more minutes. Bring a large pot of salted water to a boil. Add the pappardelle and cook as the label directs. Drain, then return to the pot. Add the sauce and the reserved lobster meat and cook over medium heat, stirring, until the lobster meat is heated through, about 1 minute. Stir in the chopped celery leaves and parsley and most of the chervil. Divide among plates and top with the remaining chervil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24866,"Lemon Poppyseed Coffeecake Zest of 2 lemons 1 1/2 cups sugar 2 1/2 sticks butter 2 teaspoons vanilla 5 eggs 1/2 cup lemon juice 1 1/4 teaspoons baking powder 1/4 teaspoons baking soda Pinch of salt 2 3/4 cups flour 1/4 cup poppyseeds 1/4 cup and 1 tablespoon lemon juice 1 cup confectioners sugar Instructions: Preheat oven to 325 degrees. Butter and flour bundt pan. Mix lemon zest with sugar in small bowl. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in vanilla and eggs one at a time. Beat in lemon juice, baking powder and soda and salt. Mix in the flour until well combined. Stir in poppyseeds. Pour the batter into prepared bundt pan. Bake at 325 degrees for 45 minutes or until a knife comes out clean. Cool cake for fifteen minutes and then flip out of pan. To make icing, combine confectioner's sugar and lemon juice In small bowl and stir until smooth. When cake has cooled, drizzle icing over cake and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 24867,"Rum Buttered Glazed Grilled Pineapple with Vanilla Scented Mascarpone 6 ounce unsalted butter 2 tablespoons light brown sugar 1/4 cup dark rum 1 ripe pineapple, peeled and sliced into 1/4-inch thick rounds 9 ounces mascarpone 1 vanilla bean, seeds scraped 1/2 cup fresh blueberries Instructions: Melt butter, sugar and rum in a small saucepan. Grill pineapple on both sides until golden brown, about 2 to 3 minutes per side. Spoon rum glaze over grilled pineapple. Whisk together mascarpone and vanilla seeds. Top each slice of pineapple with a dollop of vanilla mascarpone. Garnish with a few fresh blueberries. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 24868,"Tres Leches Cake with Mango Vegetable oil, for greasing 4 large eggs 1 cup sugar 2/3 cup unsalted butter, melted 1 teaspoon vanilla extract 2 1/4 cups whole milk 1 1/2 cups cake flour 1 teaspoon baking powder 1/4 teaspoon salt 12-ounce can evaporated milk 14-ounce can sweetened condensed milk 1 tablespoon dark rum 2 large ripe mangoes 3 tablespoons sugar 1 cup heavy cream Ground cinnamon, for sprinkling Instructions: Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with vegetable oil and line the bottom with parchment paper. Make the cake: Beat the eggs and sugar in a large bowl with a mixer until pale and slightly thick, about 6 minutes. Slowly beat in the melted butter, then beat in the vanilla and 1/4 cup whole milk. Whisk the flour, baking powder and salt in a bowl. Sift the flour mixture over the egg mixture, then gently fold together with a rubber spatula to make a thick batter. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Run a knife along the edges to release the cake from the pan. Meanwhile, whisk the remaining 2 cups whole milk, the evaporated milk, condensed milk and rum in a bowl. Pierce the warm cake all over with a fork, then pour the milk mixture gradually and evenly on top, letting the cake absorb the liquid until all is used. Cover and refrigerate at least 1 hour or overnight. Before serving, make the topping: Peel, pit and dice the mangoes. Puree half the mangoes in a blender with 2 tablespoons sugar. Transfer to a bowl and fold in the remaining diced mango.In a separate bowl, beat the heavy cream and the remaining 1 tablespoon sugar with a mixer until soft peaks form. Slice the cake; top each piece with the whipped cream and sprinkle with cinnamon. Serve the mango topping on the side. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 24869,"Tortellini 1/2 cup ricotta cheese 1/4 cup grated Parmesan 2 tablespoons chopped spinach 1 egg 1/4 teaspoon fresh ground black pepper 1 pinch freshly grated nutmeg Fresh pasta, recipe follows 1 egg mixed with 1/2 teaspoon water Instructions: In a bowl combine all ingredients, except for the pasta and egg wash. Using the fresh pasta recipe, roll out your dough either by hand or by machine. Cut into 3 or 4- inch rounds with a round cookie cutter. Place 1/4 teaspoon into the center of each round. Brush egg wash (on the bottom half of the round and fold over to seal. Fold back around your finger and turn down the edge to form a tortellini. In half a gallon of rapidly boiling salted water add the tortellini in batches. Cook for 3 to 5 minutes, or until they float to the surface. Remove to a strainer to drain. Fresh Pasta: 3 cups all-purpose flour 2 large eggs 3 tablespoons water 1 teaspoon olive oil 1/2 teaspoon salt By Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes. By Food Processor: In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the eggs, water and oil. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine. Yield: 4 to 6 servings Preparation time: 5 minutes Cooking time: 3 to 5 minutes in boiling water Ease of Preparation: easy ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 24870,"Spinach and Artichoke Baked Whole Grain Pasta 2 (10-ounce) boxes frozen spinach Salt 1 pound whole wheat or whole grain penne pasta or macaroni (any short cut pasta) 2 tablespoons extra-virgin olive oil 1 large shallot, chopped 4 cloves garlic, finely chopped or grated 1 (10-ounce) box frozen artichoke hearts, defrosted, halved, pat dry 1/2 cup dry white wine 4 tablespoons butter 3 slightly rounded tablespoons flour 2 cups milk Freshly ground black pepper Freshly grated nutmeg 5 ounces Gruyere cheese, shredded (about 1 1/2 cups) 1 cup shredded Parmigiano-Reggiano cheese Instructions: Position the oven rack in center of the oven. Preheat the oven to 375 degrees F. Defrost the spinach in the microwave. Drain, then dry the spinach out as much as possible by wringing it out in a clean kitchen towel. Bring a saucepot of water to a boil. Add salt. Add the pasta and cook according to package directions for al dente. Meanwhile, heat 2 tablespoons extra-virgin olive oil in a small skillet over medium to medium-high heat and add the shallots and garlic and cook 2 to 3 minutes. Add the artichokes and cook until they are lightly brown. Add the wine to deglaze the pan. While the artichokes and pasta cook, in a saucepot over medium to medium-high heat, add the butter. When melted, whisk in the flour for 1 minute or so, then whisk in the milk and season with salt, pepper and a little nutmeg. Cook 5 to 6 minutes, or until thick enough to coat the back of a spoon, adjust the seasonings and stir in the Gruyere cheese. Combine the sauce with the spinach, pasta, and artichoke and stir until just combined. Transfer the mixture to a baking dish and cover with the remaining cheese. Cool and store for a make-ahead meal. Bake on a baking sheet 45 minutes or until brown and bubbly on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24871,"Beet Soup with Cilantro Pesto 6 large fresh beets, scrubbed, tops removed 1 large onion 2 cloves fresh garlic 1 large chunk fresh ginger root, chopped 5 cups cranberry juice or enough juice to cover the beets by 1 inch Salt and pepper 3 tablespoons freshly chopped cilantro 1/2 cup lowfat sour cream or plain yogurt Salt and pepper Instructions: Place unpeeled beets in medium soup pot (beets may be halved if they are extra large). Chop onions, garlic, and ginger and add to beets. Pour cranberry juice over beets, cover pot and cook for 45 minutes or until beets are tender (if liquid reduces, add small amount of water). Puree soup in blender or food processor, add salt and pepper, to taste. To prepare pesto, combine all ingredients and chill. To serve: Ladle the heated soup into bowls and gently swirl in a spoonful of chilled cilantro pesto (do not stir in). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24872,"Shrimp and Potato Chowder 1 tablespoon extra-virgin olive oil 2 slices bacon, chopped 1 onion, chopped 1 teaspoon tomato paste 3 tablespoons all-purpose flour 3 cups low-sodium chicken broth 2 cups milk or half-and-half 1 pound red-skinned potatoes, diced 12 ounces medium shrimp, peeled and deveined, tails removed Kosher salt and freshly ground pepper 1/2 cup loosely packed fresh basil, torn into pieces Instructions: Heat the oil in a large wide pot or medium Dutch oven over medium heat. Add the bacon and cook, stirring occasionally until crisp, about 5 minutes. Add the onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until toasted, about 30 seconds. Scatter the flour over the onion and cook, stirring with a wooden spoon to make a paste, about 1 minute. Pour in the broth and milk, stirring until the mixture is smooth. Add the potatoes and season with salt and a generous grinding of pepper. Bring to a boil, then reduce the heat to medium-low, and simmer, covered, until the potatoes are tender, about 15 minutes. Stir the shrimp into the soup and cook until just opaque and firm, 4 to 5 minutes. Remove from the heat and stir in the basil. Adjust the consistency of the soup with a little water if it?s become too thick and adjust the seasoning with additional salt and pepper.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24873,"Skillet Orzo with Tuna 2 tablespoons extra-virgin olive oil 1 clove garlic, thinly sliced 4 scallions, thinly sliced 1 14-ounce can no-salt-added diced tomatoes 1/4 teaspoon dried oregano 1 1/2 cups orzo Kosher salt and freshly ground pepper 1 14-ounce can cannellini beans, drained and rinsed 1 small green bell pepper, thinly sliced 1 5-ounce can solid white tuna packed in water, drained Juice of 1 lemon 2 tablespoons chopped fresh parsley Instructions: Heat the olive oil in a large skillet over medium-high heat. Add the garlic and half of the scallions and cook, stirring, 1 minute. Add the tomatoes and oregano and cook, stirring, 3 minutes. Stir in 21/2 cups water, the orzo, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then reduce the heat to medium low and stir in the beans. Cover and simmer until most of the liquid is absorbed and the orzo is tender, about 10 minutes. Add the bell pepper and continue cooking, covered, until tender, about 3 minutes. Stir in the tuna, lemon juice and parsley. Season with salt and pepper. Top with the remaining scallions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 24874,"Pizza Salad with Pesto Stuffed Crust Croutons 8 ounces canned pizza dough, such as Pillsbury All-purpose flour, for rolling the dough
1/3 cup prepared pesto
3 tablespoons grated Parmesan
Extra-virgin olive oil, for brushing
2 tablespoons red wine vinegar 1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
2 cloves garlic, crushed 2 romaine hearts, torn into bite-size pieces
1 cup halved cherry tomatoes
4 ounces mild provolone, diced
2 ounces sliced salami, julienned
1/2 small red onion, thinly sliced
1 Persian cucumber, thinly sliced
1/2 cup sliced jarred roasted red peppers
1/2 cup pitted Italian mixed olives
1/4 cup pickled pepperoncini
Instructions: For the croutons: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Roll the dough on a floured counter to a 12-inch square. Use a pizza cutter to trim to a mostly even square. Cut into 16 smaller squares. Dollop 1 teaspoon pesto and 1/2 teaspoon Parmesan in the center of each square. Gather in the corners of each and twist to form a ball that's smooth on top; pinch the bottom to close. Place on the baking sheet and repeat with the remaining dough. Brush with a little olive oil. Bake the croutons until puffed and golden brown, 16 to 18 minutes. Let cool while you assemble the salad. For the salad: Whisk the vinegar, oregano, 1/2 teaspoon salt and several grinds of pepper in a small bowl. Whisk in the olive oil to make a smooth dressing. Add the garlic and let steep while you assemble the salad. Put the romaine in a large, shallow salad bowl. Top with the tomatoes, provolone, salami, red onion, cucumber, roasted peppers, olives and pepperoncini. Add the pesto balls. Drizzle with the dressing, then season with salt and pepper and toss well. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 24875,"Short-Cut Churros 3 cups vegetable oil 1 cup sugar
1 tablespoon ground cinnamon
One 16-ounce tube ready-to-bake buttermilk biscuit dough
One 15-ounce jar fudge sauce, warmed slightly, for dipping Instructions: Heat the oil in a medium saucepan over medium heat until it reaches about 375 degrees F. In a large bowl, mix together the sugar and cinnamon. Set aside. Separate the biscuits, then gently press and elongate into 1/3-inch-thick rectangles. Cut each rectangle into 1/4-inch slices--you should get about 8 long slices per biscuit. Twist the ends of each slice in opposite directions 4 times. Fry the churros in batches, stirring and flipping as needed, about 30 seconds per batch. Remove the churros to a paper-towel-lined baking sheet to drain, then toss in the cinnamon sugar. Serve warm with the fudge sauce on the side. ","[Rioja, Tempranillo, Garnacha, Barbera]" 24876,"Striped Bass with Caviar and Lemon Zest 2 red onions, peeled and cut in half Sea salt 4 (6-ounce) striped bass fillets, skinned and deboned 2 tablespoons water 1/2 pound unsalted butter, cut into small cubes 2 lemons, zested 2 ounces Sevruga caviar 12 chives tips 4-inches in length Instructions: Preheat oven to 350 degrees. Place onions, cut side up, on baking sheet. Sprinkle with sea salt. Bake for 20 to 25 minutes until onions collapse. Remove from oven when done. Wrap individual portions of fish in plastic wrap. Put water in a pan, enough to cover fish, and bring to 160 degrees. Place fish in water and poach until done, about 15 minutes. For caviar sauce, bring 2 tablespoons water to boil in small saucepan. At boil, add butter in small amounts, whisking continuously. Continue to add butter in small portions until all has been added. Whisk until sauce is creamy. Remove from heat. Add lemon zest and caviar, gently fold in, being careful not to break caviar eggs. Place red onion in center of plate. Place unwrapped fish on onion. Spoon caviar butter over top of fish. Garnish with chive points.; ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 24877,"Scott's Beef Hotdog with Gorgonzola, Marinated Tomatoes, Grilled Onion and Frisee 2 beefsteak tomatoes, sliced paper-thin 1 tablespoon olive oil 1 teaspoon red wine vinegar 1/2 teaspoon kosher salt Pinch chili flakes 1 clove garlic, smashed 1 sprig fresh thyme, leaves picked 1 Vidalia onion, peeled, sliced 1/8-inch thick Olive oil Salt and freshly ground black pepper Salt and freshly ground black pepper
6 all-natural beef hot dogs 6 potato hot dog buns 4 ounces gorgonzola cheese, cut into small cubes 1 head frisee lettuce, dark green leaves discarded, light leaves separated and washed in ice water 1 head frisee lettuce, dark green leaves discarded, light leaves separated and washed in ice water
Olive oil, for drizzling Sea salt Instructions: Preheat the grill to medium-high heat.
For the tomatoes: Lay the tomatoes out on a large flat dish. Whisk together the oil, vinegar, salt, chili flakes, garlic and thyme leaves. Pour over the tomatoes and let sit for 1 to 2 hours.
For the grilled onions: Rub the onions with a little olive oil and sprinkle with salt and black pepper. Grill until charred on each side, 4 to 6 minutes. Remove from the grill and reserve. For the hot dogs: Grill the hotdogs until hot and crispy, 3 to 5 minutes. Toast the buns on the grill, 1 to 2 minutes.
For assembly: Line the tomatoes on one side of the buns, and line the onions on the other side. Top each with a hotdog. Divide the cheese and frisee over the hot dogs, and finish with a little olive oil and sea salt. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 24878,"Mary's Grilled Cheese Sandwich with Spicy Buffalo Chicken, Pepper Jack and Blue Cheese 2 slices soft white bread 2 teaspoons unsalted butter, melted 1 tablespoon blue cheese at room temperature, crumbled 1 teaspoon heavy cream 1/4 cup shredded cooked chicken breast 1 tablespoon hot sauce, such as Frank's Hot 1 slice pepper jack cheese Instructions: Brush both sides of each slice of bread with the butter. Place the blue cheese and heavy cream in a food processor fitted with a steel blade and process until smooth. Spread the pureed blue cheese over the top of one side of each slice of bread. In a small bowl, mix together the chicken and hot sauce and arrange it over the blue cheese puree on one slice of the bread. Place the pepper jack cheese on top of the chicken and cover it with the other slice of bread, blue cheese puree side down. Heat a griddle on top of the stove over medium-high heat. Place the sandwich on the griddle and grill for about 2 to 3 minutes on each side, or until the bread is golden brown and the cheese is melted. Slice the sandwich into 8 small serving pieces. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 24879,"Grilled Apple Cider Vinegar Chicken 3/4 cup coarse kosher salt 1/3 cup firmly packed light brown sugar One 4- to 5-pound chicken, cut into 6 to 8 pieces Freshly ground black pepper 1/2 cup apple cider vinegar 1/4 cup canola oil, plus more for the grate 2 tablespoons Worcestershire sauce 1 tablespoon hot sauce, or to taste Instructions: For the brine and chicken: Combine the salt, brown sugar and 16 cups (1 gallon) cold water in a large plastic container and stir to dissolve. Add the chicken; cover and refrigerate to marinate for 4 to 6 hours.
Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals and heat until medium hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). Or, for a gas grill, turn on all burners to high, close the lid and heat until very hot, 10 to 15 minutes.
For the basting liquid: Whisk together 1/2 cup water, the vinegar, oil, Worcestershire sauce and hot sauce in a medium bowl. Set aside.
Drain the chicken well and pat dry; sprinkle with pepper. Apply some oil to the grill grate. Place the chicken on the grill, leaving plenty of space between each piece. Grill until seared, 1 to 2 minutes per side. Reduce the heat to medium or move the chicken to a cooler part of the grill. Continue to grill, turning occasionally and brushing with the basting liquid, until the juices run clear when the meat is pierced, 18 to 20 minutes. Remove the pieces from the grill as they cook and transfer to a warm platter. Serve immediately! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24880,"Chocolate Chocolate White Chocolate Chip Cookies 2 1/2 sticks butter, softened 2 cups sugar 2 eggs 2 1/2 teaspoons vanilla 2 cups all-purpose flour 3/4 cup cocoa 1 teaspoon baking soda 1/4 teaspoon salt 2 cups white chocolate chips, or more to taste 1 1/2 cups semisweet chocolate chips Instructions: Preheat the oven to 350 degrees F. Using a mixer, cream the butter and sugar until fluffy, scraping the sides once. Add the eggs, one at a time, mixing after each addition. Mix in the vanilla. Sift together the flour, cocoa, baking soda and salt, and then add in batches to the mixer, mixing until just combined after each addition. Gently blend in the white chocolate and chocolate chips. Using a cookie scoop, add 1 tablespoon portions to a baking sheet. Bake until the cookies are done but still soft and chewy, about 8 minutes. Let cool on a baking rack. Yummy! ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 24881,"Dessert Manhattan 1 1/2 parts JDK&Sons? Crave Chocolate Cherry Liqueur 1 part Jim Beam? Bourbon Instructions: Build over ice, stir gently, and serve. Drink Responsibly. JDK & Sons™ Crave Liqueur, 15% Alc./Vol. ©2012 John DeKuyper & Son, Frankfort; Clermont, KY ","[Bourbon, Whiskey]" 24882,"Mint Julep 5 fresh mint leaves, plus a few mint sprigs, for garnish 1 teaspoon sugar Shaved ice 2 1/2 ounces bourbon whiskey Lemon slice, for garnish, optional Orange slice, for garnish, optional Maraschino cherry, for garnish, optional Instructions: Place mint leaves, sugar and a splash of water into a silver julep cup or a 12-ounce Tom Collins glass. Muddle the mint, sugar, and water together with the tip of the handle of a wooden spoon. Fill the glass with shaved ice, add the bourbon, and stir until combined. Garnish with a lemon or orange slice, a cherry, and a few sprigs of fresh mint. ","[Bourbon Whiskey, Brandy, Cognac]" 24883,"Russian Mushroom Soup 2 cups dried mushrooms 8 cups cold water 1 clove garlic 1 teaspoon salt 2 tablespoons chopped onion 1 tablespoon margarine or oil Instructions: Break dried mushrooms into small pieces and rinse thoroughly with cold water to remove dirt granules. Cover mushrooms with 8 cups cold water and add salt and garlic. Cover and simmer for 2 hours or more until mushrooms are tender. Add more salt to taste. When soup is done, saute onion in oil and add to soup. Simmer for just a few minutes. Traditionally served Christmas Eve at Holy Supper. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 24884,"Panfried Grouper with Almonds 3 pounds boneless, skinless grouper fillet, or substitute snapper or orange roughly 1/2 cup unpeeled slivered almonds 1/2 teaspoon allspice 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper 2 teaspoons ground cumin 1 1/2 teaspoons paprika 1/4 cup olive oil 1/2 small bunch flat leaf parsley, coarse stems removed Lemon wedges, for garnish Instructions: Rinse the fillets and pat them dry with paper towels. Check the fish for bones and remove with tweezers, if necessary. In a food processor, combine the almonds, allspice, salt, pepper, cayenne, cumin, and paprika. Pulse until finely ground, but do not over process or the nuts can become oily. In a shallow baking dish, spread out the nut spice mixture. Dredge the fillets in the mixture, one at a time, shaking off the excess. In a large heavy skillet, heat the olive oil over medium high heat. Fry the fillets for about 3 minutes on each side, until light brown. With a slotted spatula, remove the fish to a warm platter or individual serving plates and scatter with the parsley sprigs. Serve with wedges of lemon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 24885,"Vegan Chickpea Crab Cakes Two 15-ounce cans chickpeas, drained and 1/4 cup liquid reserved Pinch cream of tartar 2 tablespoons fresh parsley, chopped 1 tablespoon lemon juice, plus lemon wedges for serving 2 teaspoons Old Bay Seasoning 1 teaspoon honey mustard 2 slices of white bread or 1 hamburger bun, torn into small pieces Kosher salt 2/3 cup all-purpose flour Vegetable oil, for frying 1/4 cup vegan mayonnaise 1/2 teaspoon honey mustard Pinch Old Bay Seasoning 1/2 whole dill pickle, finely chopped 1 tablespoon dill pickle brine Instructions: For the chickpea crab cakes: Place the reserved chickpea liquid into a large bowl, then add the cream of tartar and whip vigorously until foamy and thick. Whisk in the parsley, lemon juice, Old Bay and honey mustard, then add the bread pieces and toss to coat. Let sit until the bread is soft, about 5 minutes. Meanwhile, finely chop the chickpeas (alternatively, you can pinch or smush them). When the bread mixture is ready, add the chickpeas and toss and squeeze the mixture until it holds together. Form into eight 3/4-inch thick patties with nice rounded edges. Cover and chill them for at least 1 hour. For the tartar sauce: Whisk together the mayonnaise, honey mustard, Old Bay, pickle and pickle brine in a small bowl. Refrigerate until ready to serve. Preheat the oven to 350 degrees F. Whisk a large pinch of salt into the flour and put on a plate. Pour enough oil to cover the bottom of a large nonstick skillet and heat over medium-high heat. Dredge half of the cakes in the flour. Once the oil is hot and shimmering, add the cakes and cook until crunchy and deep golden brown, about 3 minutes per side. Adjust the heat as necessary to keep them from browning too quickly. Transfer to a baking sheet and repeat with the remaining cakes. Sprinkle each with salt, then bake until heated completely through, about 5 minutes. Serve the chickpea crab cakes with the tartar sauce and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 24886,"Sweet Potato Cake with Coconut Frosting Butter flavored cooking spray (recommended: Mazola Pure) 1 (18.25-ounce) box spice cake mix 2 cups leftover mashed candied sweet potatoes or yams 3 eggs 1 teaspoon coconut extract 1 1/4 cups evaporated milk 1/4 cup vegetable oil 2 (12-ounce) cans whipped cream cheese frosting 1 1/2 teaspoons rum extract 3/4 cup leftover cranberry sauce, drained if necessary 2 1/2 cups shredded coconut Instructions: Preheat oven to 350 degrees F. Lightly spray 2 (8 or 9-inch) round cake pans with butter flavored cooking spray; set aside. In a large mixing bowl, combine cake mix, mashed sweet potatoes, eggs, coconut extract, evaporated milk, and oil. Use an electric mixer to beat on low speed for 30 seconds. Scrape down sides of bowl and beat for 2 minutes on medium speed. Divide batter between prepared cake pans. Bake in preheated oven for 45 to 55 minutes or until a toothpick inserted in middle of cakes comes out clean. Let cakes cool in pan for 10 minutes. Invert onto a wire cooling rack to cool completely. In a medium mixing bowl, combine frosting and rum extract; set aside. Place 1 of the cooled cake layers on serving plate. Cut a triangle from the bottom corner of a small zip-top bag. Spoon 1/4 cup of frosting into bag and secure top with 1 hand. Use other hand to guide bag and squeeze a thick border of frosting around the edge of the cake layer. Spoon cranberry sauce in the center of frosting border. Carefully place the other cake layer on top. Frost cake with remaining frosting. Sprinkle with coconut and gently pat to adhere to frosting. Slice and serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 24887,"Mockbraten (Flank Steak with Sauerbraten Style Sauce), Smashed Potatoes with Horseradish and Chives, Red Cabbage with Apple and Onions 2 dried bay leaves 1/3 cup cider vinegar, eyeball it 3 tablespoons sugar 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning) 3 tablespoons vegetable oil, eyeball it 2 1/4 to 2 1/2 pounds flank steak 2 medium onions 4 tablespoons butter, divided 1 large green apple Salt and pepper 1/8 teaspoon nutmeg, freshly grated or ground, eyeball it 3 pounds red skin potatoes, quartered 1 cup sour cream 1 tablespoon prepared horseradish 3 tablespoons chives, chopped or snipped 1 (18 ounce) jar cooked red cabbage, available on specialty foods aisle 2 tablespoons all-purpose flour 1/2 cup dry red wine 1 1/2 cups beef stock, about 1/3 of a 1 quart box 1 rounded tablespoon Dijon mustard 6 gingersnaps, finely crumbled Instructions: Mix bay, cider, sugar, grill seasoning and vegetable oil in the bottom of a large food storage bag, squish it all together until evenly combined. Drop the meat into the bag and move it around to evenly coat it. Let stand 10 to 12 minutes. Preheat a grill pan or indoor/outdoor grill to high. Thinly slice 1 1/2 onions and reserve 1/2 onion whole but peeled. Heat a medium skillet over medium heat. Add 2 tablespoons butter and melt it. Add the sliced onions to the pan. Peel, core and slice the apple and add it to the onions. Season the apples and onions with salt, pepper and nutmeg. Cook the apples and onions 5 or 6 minutes, then add cooked red cabbage and combine then reduce heat to low. Set aside and keep warm. Place meat on grill and let a bay leaf remain stuck on each steak. As the meat cooks, the heat will infuse the flavor throughout the meat. Cook steaks about 6 minutes on each side. Then, let meat rest. Discard leaves. While meat cooks, place potatoes in a pot and cover with water, bring water to a boil then salt it. Cook potatoes 10 to 12 minutes or until tender. Drain potatoes and return to the hot pot. Mash them with sour cream, horseradish and chives and season with salt and pepper, to taste. Potatoes will be thick and spicy. If you like looser mashed potatoes, add a little milk or stock, continue to smash. While potatoes cook, remove the red cabbage to a serving bowl and cover with foil. In the same skillet that the cabbage was cooked in, add 2 tablespoons butter. Melt butter then grate the reserved 1/2 onion with a hand held grater into the butter. Cook the grated onions 2 minutes then add flour and cook a minute more. Whisk in red wine and cook off a minute then whisk in stock and bring to a simmer. Stir in mustard and gingersnaps and season the sauce with salt and pepper. Let sauce thicken a couple of minutes. Thinly slice the flank steak on an angle against the grain. Place a mound of potatoes on each dinner plate. Lay out some sliced flank steak along the edge of potatoes and dress with a ladle of sauer-sauce. Serve red cabbage, apples and onions alongside or in small side dishes. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 24888,"Sizzling Snapper with Diablo Sauce 1/4 pound tomatoes (1/2 medium-large round or 2 to 3 plum) 5 chiles guajillos, stemmed and seeded 3 chiles costenos rojos, stemmed and seeded, or 3 chiles de arbol 1/4 medium white onion, thickly sliced 5 garlic cloves 1 teaspoon fresh Oaxacan oregano or 1/2 teaspoon dried 2 whole allspice 3 black peppercorns 2 tablespoons white vinegar 1 1/2 teaspoons Worchestershire sauce 1 teaspoon butter 1 teaspoon sunflower or vegetable oil 1 bay leaf 1/2 teaspoon salt, or more to taste 2 large banana leaves, fresh, or (substitute frozen) approximately 1/2 pound 2 1/2 pounds whole sea bass, red snapper or striped bass, butterflied or fillets 4 tablespoons (1/2 stick) soft butter, to coat the foil and fish Salt and pepper mixed, to sprinkle on fish 3 tablespoons Worchestershire sauce 3 tablespoons Maggi sauce 1/2 pound tomatoes (1 medium-large round or 4 to 5 plum) thinly sliced 1/2 medium white onion, thinly sliced 5 bay leaves 2 tablespoons finely chopped parsley leaves Instructions: In a small saucepan, bring 2 cups of water to a boil. Cut an \x\ in the bottom of the tomatoes. Place the tomatoes in the boiling water and boil for 5 minutes. Remove the tomatoes from the pot and reserve the water. When tomatoes are cool enough to handle, remove and discard the skins. On a dry comal, griddle or in a cast-iron frying pan, toast the chiles until they give off their aroma. Place in a bowl and cover with reserved tomato water. Soak for 20 minutes. Remove chiles from the water. Reserve the water. On the same comal, roast the onion and garlic for 8 to 10 minutes over medium heat or until transparent. Place the chiles, tomatoes, onion, garlic, oregano, allspice, peppercorns, vinegar, and Worcestershire sauce in a blender. Blend well with 1/2 cup cl soaking water. Pour through a strainer to remove the skins. In a medium frying pan, heat the butter and oil. Pour in the cl mixture add the bay leaf. Fry for 5 minutes. Add salt. Holding the banana leaves with tongs, pass the leaves over a gas flame to soften them. If you don't have a flame handy, you can boil them until soft, about 20 minutes, covered. Remove and set aside. Heat a long griddle that covers 2 burners until very hot. Open the fish so it is lying flat, skin side down. Cut a piece of heavy-duty aluminum foil twice the size of the fish. Totally butter one half of the foil. Place the banana leaf on the buttered portion of the foil. Lay the fish skin side down, on top of the leaf. Sprinkle salt and pepper over the fish. Spoon 1/4 cup of the salsa del diablo over the fish. Sprinkle the Worcestershire and Maggi sauce over the fish, including the head. Dot butter over the fish. Add the tomato and onion slices. Add the bay leaves and parsley. Cover the fish with the banana leaf. Pull the foil over the top of the fish and seal by folding over the edges. It is important to have a good seal on all 3 edges, so the steam does not escape during cooking process. Carefully move fish over to the grill and cook for 10 minutes. The foil should fully puff up in the process. Watch the foil to make sure that the steam is not escaping. If it is, reseal the fish. Serve immediately with totadas or totopos. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 24889,"Gulf Shrimp with Peanuts and Green cl Slices with Dirty Rice 2 tablespoons olive oil 24 medium Gulf shrimp, shell removed and deveined 1 poblano pepper, quartered and thinly sliced 3 cloves garlic, finely chopped 4 cups shrimp stock, recipe follows 2 tablespoons cold unsalted butter 2 tablespoons fresh lime juice 1/4 cup chopped cilantro Salt and freshly ground pepper 1/2 cup chopped peanuts Dirty Rice, recipe follows 2 tablespoons olive oil 3 cups shells and tails from raw shrimp 1 large onion, coarsely chopped 1 small carrot, coarsely chopped 1/2 medium celery stalk, coarsely chopped 6 cups water 1 cup white wine 1 ripe medium tomato, chopped or 1/2 cup canned plum tomatoes 1 bay leaf 2 tablespoons olive oil Salt and freshly ground pepper 1 pound chicken livers 1 large red onion, finely diced 1 yellow pepper, finely diced 1 red pepper finely diced 1 stalk celery, finely diced 2 cloves garlic, finely chopped 1 serrano cl, finely diced 2 cups long grain rice 4 1/2 cups home-made chicken stock or low sodium canned stock 2 tablespoons maple syrup Salt and freshly ground black pepper, to taste 1/4 cup chopped fresh flat leaf parsley 1 tablespoon finely chopped fresh thyme Instructions: Heat olive oil in a large skillet over high heat. Add the shrimp and sear on both sides until golden brown, about 1 minute per side. Remove the shrimp to a plate. Add the poblano pepper to pan and cook until soft. Add the garlic and cook for 1 minute more. Add the shrimp stock, bring to a boil, and reduce by half. Add the shrimp back to the pan, stir in the butter, lime juice, and cilantro, and season with salt and pepper, to taste. Spoon over Dirty Rice onk a platter and sprinkle with the peanuts. In a large saucepan over high heat, heat the oil until almost smoking and saute the shrimp shells and tails, onion, carrot and celery for 5 minutes, stirring. Add the water, wine, tomato, and bay leaf. Reduce the heat to medium, partially cover and simmer for 40 minutes. Strain through cheesecloth or a fine strainer. Yield: 4 to 5 cups Heat olive oil in a medium saucepan over high heat. Add the chicken livers to the pan and sear on both sides until golden brown (do not cook through, they will continue cooking in the rice). Remove the livers with a slotted spoon to a cutting board, let cool slightly and coarsely chop. Add the onions, peppers, celery, garlic, and serrano cl to the pan and cook until golden brown. Stir in the rice and cook for 2 minutes. Add the stock, maple syrup, chicken livers and season with salt and pepper, stir well and bring to a boil. Cover the pan, reduce the heat to medium, and continue cooking for 12 to15 minutes. Remove from the heat, stir in the parsley and thyme and fluff with a fork. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 24890,"Hummus in a Hurry Two 15-ounce cans chickpeas, drained 2 cloves garlic, minced 1 1/2 teaspoons kosher salt 1/3 cup tahini, stirred well 5 tablespoons freshly squeezed lemon juice 1/4 cup extra-virgin olive oil, plus extra for service Powdered sumac and/or cumin to taste, optional Instructions: Place the drained chickpeas, garlic and kosher salt in the bowl of a food processor. Process for 20 to 30 seconds. Stop, scrape down the sides of the bowl, add the tahini and process for another 15 seconds. Add the lemon juice and 1/4 cup water and process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil and process for another 20 seconds or until smooth.
To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac or cumin if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 24891,"Yassa-Chicken Stew 1/4 cup peanut oil 1 chicken, cut into serving pieces 4 large onions, chopped 3/4 cup chicken stock Salt and pepper, to taste 2 garlic cloves, lightly crushed 1 teaspoon serrano chili pepper, minced 1 teaspoon ground cumin 1 large potato, diced 3 carrots, diced 1/2 cup unsalted peanuts Steamed rice Instructions: In a large skillet over medium-high heat, heat peanut oil. Place chicken in pan and brown on all sides. Remove chicken from pan and reduce heat to low. Add onions and cook until translucent. Add chicken stock, garlic, chili pepper, cumin, salt and pepper, potatoes and carrots and bring the liquid to a boil. Add chicken pieces. Place the lid on top of the skillet, lower heat and simmer for 30 minutes or until the chicken is cooked through. Serve over rice and sprinkle with unsalted peanuts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 24892,"My Personal Favorite Pain au Levain 2 cups (18 ounces) levain, recipe follows 2 1/4 cups (18 fluid ounces) spring water 4 to 4 3/4 cups (20 to 24 ounces) 20 percent bran wheat flour 1 tablespoon (3/4-ounce) fine sea salt 1 1/4 cups (6-ounces) 20 percent bran wheat flour Full batch chef, procedure and recipe follows Instructions: Measure the ingredients and calculate the temperatures. Combine the levain and water in a 6-quart bowl. Break up the levain well with a wooden spoon or squeeze through your fingers until it is broken up. Continue stirring until the levain is partially dissolved and the mixture is slightly frothy. Add 1 cup (5 ounces) of the flour and stir until well combined. Add the salt and just enough of the remaining flour to make a thick mass that is difficult to stir. Turn out onto a lightly floured surface and knead, adding remaining flour when needed, until dough is firm and smooth, 15 to 17 minutes total. The dough is ready when a little dough pulled from the mass springs back quickly. Shape the dough into a ball and let it rest on a lightly floured surface while you scrape, clean, and lightly oil the large bowl. Place the dough in the bowl and turn once to coat with oil. Take the dough's temperature, the ideal is 78 degrees. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degrees F) draft-free place until increased in volume about 1/4 to 1/2. This dough will not behave like an ordinary yeasted bread dough. It won't rise to a puffy state. Deflate the dough by pushing down in the center and pulling up on the sides. Transfer to a lightly floured work surface and knead briefly. Shape into a tight ball and place on a lightly floured board. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degree) draft-free place for 30 minutes. Flatten the ball with the heel of your hand on a lightly floured work surface into a disk. Shape into an oblong loaf about 14 inches long. Place the loaf seam side up in a well-floured couche*. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degrees F) draft-free place until almost doubled in volume, or until a slight indentation remains when the dough is pressed with a fingertip. This dough gets softer, lighter, and very delicate as it proofs?more so than any other dough in this book. After 4 hours there will be a pronounced difference between the dough you set in the couche and the final light dough. Preheat the oven and baking stone to 450 degrees, 45 minutes to 1 hour before baking. The oven rack must be in the center of the oven. If it is in the lower 1/3 of the oven the bottom of the breads may burn, and if it is in the upper 1/3, the top crusts may burn. Using the couche as an aid, gently roll the loaf from the couche onto a lightly floured peel so that it sits seam side down. Using a very sharp, serrated knife or a single-edged razor blade, score the loaf by making quick shallow cuts 1/4 to 1/2-inch deep along the surface. Using the peel, slide the loaf onto the hearth. Quickly spray the inner walls and floor of the oven with cold water from a spritzer bottle. If there's an electric light bulb in the oven, avoid spraying it directly?it may burst. Spray for several seconds until steam has filled the oven. Quickly close the door to trap the steam and bake 3 minutes. Spray again in the same way, closing the door immediately so that steam doesn't escape. Bake until the loaf begins to color, about 20 minutes. Reduce heat to 400 degrees and continue baking until deep golden in color and the crust is firm, 20 to 25 minutes. To test the loaf for doneness, remove and hold the loaf upside down. Strike the bottom firmly with your finger. If the sound is hollow, the bread is done. If it doesn't sound hollow, bake 5 minutes longer. Cool completely on a wire rack. Note: If the dough temperature is higher than 78 degrees, put it in a cooler than (78 degree F) place like the refrigerator, until the dough cools to 78 degrees. If it is lower than 78 degrees, put in it a warmer than 78 degree place until the dough warms to 78 degrees. The point is to try to keep the dough at 78 degrees during its fermentation. If you do have to move the dough, be gentle and don't jostle it, or the dough may deflate. *Couche?French for \couch\ or \resting place. This is a simple holding device you make yourself for proofing long loaves like logs, torpedo shapes, and baguettes. Using well-floured canvas or linen towels create folds to separate loaves while hold them securely next to each other during proofing. Use a length of fabric at least a yard long. Place 12 to 16-inch wooden blocks cut from 2 by 4's at either long end to contain the loaves. Or substitute large books to contain the loaves. Add the flour directly into the container with the full batch of room-temperature, batterlike ripe chef. Stir vigorously to add fresh oxygen to the mixture. This will form a stiff consistency more like a stiff dough than a batter. This firm texture is important for ripening levain, because a dense rather than loose levain creates delicious sour bread without an overpowering tangy bite. Scrape down the sides, cover tightly, and let stand in a cool to moderate (about 70 degrees) draft-free place for 8 to 10 hours. The levain should have doubled in volume. The texture will be somewhat light, with many tiny bubbles throughout. Do not let the levain stand for longer than 10 hours, or the yeast will become exhausted and not raise the final dough. This recipe yields 18 ounces of levain. The Chef Day 1 3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour 1/2 cup (4 fluid ounces) spring water Combine the flour and water in a tall 2 to 3-quart clear plastic container with a lid. Stir well to make a thick, soft dough. The exact consistency of the dough will vary with the brand of flour or water at this point to adjust the texture. Scrape down the sides with a rubber spatula, cover tightly with lid and let stand in a moderate (about 70 degree) place for 24 hours. Day 2 3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour 1/2 cup (4 fluid ounces) spring water The chef should have almost doubled in volume. You will see tiny bubbles on the surface, and you might notice a slight musty smell. Add the flour and water to the mixture and stir vigorously to distribute the fresh ingredients and add fresh oxygen to the chef. The texture will still be like a soft dough. You may add a little more flour or water to make this texture, if necessary. Scrape down the sides, cover, and place in a moderate (70 degree) draft-free place for 24 hours. Day 3 3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour 1/2 cup (4 fluid ounces) spring water It will have almost doubled in volume and be quite bubbly. Add the flour and water, and stir well to make a thick batter. (You may have to add a little more water if your flour's absorption level is high). With a marker pen, mark the level of the chef on the side of the container. Scrape down the sides, cover tightly, and let stand in a moderate (70 degree) draft-free place for 24 hours. It should now be loose in texture, like a pancake batter. It will have doubled in volume from the last addition of flour and water. The chef may rise and fall, but as long as it doubles at some point during this last period, it's fine. You now have a fully ripe chef ready to transform into a levain. If you don't want to make the levain immediately, the chef can be refrigerated for up to 3 days. ","[Pinot Noir, Beaujolais, Sangiovese, Grenache]

These wines are all known for their light, fruity flavors and crisp acidity, which would complement the delicate, sour flavors of the pain au levain nicely. Pinot Noir and Beaujolais are both excellent choices, as they have a subtle fruitiness that won't overpower the bread. Sangiovese and Gren" 24893,"Share-Less Thanksgiving Stuffing 1 loaf French bread with crust, cut into 1-inch cubes 10 tablespoons butter, plus more for greasing 2 cups finely chopped celery 1/4 cup diced red onion 1 bunch green onions, chopped 1 clove garlic, minced 3/4 cup fresh Italian parsley leaves, chopped 1 tablespoon fresh oregano leaves, chopped 1 tablespoon fresh sage leaves, chopped 1 tablespoon fresh thyme leaves, chopped 1 teaspoon coarse kosher salt or sea salt 1 teaspoon ground black pepper 1 cup cooked and drained sage sausage, such as Jimmy Dean 3 eggs 1 cup low-salt chicken broth 3 ounces grated Parmesan Instructions: Preheat the oven to 375 degree F. Spread the bread on a baking sheet and bake until the bread is dry, about 15 minutes. Set aside to cool. Leave the oven heated. Melt the butter in a large skillet over medium heat. Add the celery, red onions, green onions, garlic, parsley, oregano, sage, thyme, salt and pepper, and saute until the celery is tender and the onions are translucent, 6 to 8 minutes. Generously butter a 13-by-9-by-2-inch glass baking dish and some foil. Throw the bread chunks in a large bowl, add the warm veggie blend and cooked sausage and toss together until combined. Whisk together the eggs and chicken broth. Add to the stuffing mix and toss to coat. Toss in the Parmesan. Transfer to the prepared baking dish, cover with the buttered foil and bake for 30 minutes. Remove the foil and bake until golden, about 30 minutes more. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 24894,"Air Fryer Coconut Shrimp Nonstick cooking spray 1 pound large shrimp (16/20 count), peeled and deveined, tails on
Kosher salt and freshly ground black pepper
1 cup sweetened shredded coconut
1/2 cup panko breadcrumbs
1/2 cup all-purpose flour
2 large eggs
Sweet cl sauce, for dipping
Instructions: Spray the basket of a 3.5-quart air fryer with cooking spray and set aside. Pat the shrimp dry between a couple of paper towels, then season with a pinch of salt and a few grinds of pepper. Pulse the coconut and panko in a food processor until finely chopped and uniform in size. Transfer to a shallow bowl.
Whisk the flour with 3/4 teaspoon salt and few grinds pepper in another shallow bowl or a baking dish. Whisk the eggs with a pinch salt in a third shallow bowl. Dip a shrimp in the seasoned flour, shaking off any excess, then dip in the beaten egg. Dredge in the coconut-panko mixture, turning until evenly coated. Transfer to a large plate or a rimmed baking sheet and continue until all the shrimp are coated.
Preheat the air fryer to 385 degrees. Working in batches, place some of the shrimp in the fryer basket in a single layer, then spray lightly with more nonstick cooking spray. Cook until the shrimp are golden brown and cooked through, flipping halfway through, about 10 minutes.
Serve the coconut shrimp with some sweet cl sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 24895,"Grandmother's Chinese Chicken Wings 16 whole chicken wings, flap segments removed and saved for stock 1/3 cup sake
1/3 cup soy sauce 4 tablespoons brown sugar (see Cook's Note) 3 tablespoons mirin 3 tablespoons oyster sauce 4 large thin slices fresh ginger 2 cloves star anise 1 dried hot cl 1 cinnamon stick Shaved green onions, for garnish Sesame seeds, for garnish Instructions: Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken. Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, oyster sauce, ginger, star anise, dried cl and cinnamon stick and bring to a simmer. Cook, covered, about 12 minutes.
Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes. Skim off the fat if you like, and serve, garnishing with scallion shavings and sesame seeds. I like to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 24896,"Broccoli and Cheese Calzone 1 (15-ounce) container part-skim ricotta cheese 8 ounces shredded part-skim mozzarella cheese 1 (10-ounce) package broccoli florets, thawed and drained Salt Black pepper 1 pound bread or pizza dough, thawed 2 tablespoons grated Parmesan Instructions: In a medium bowl, combine ricotta, mozzarella and broccoli. Mix well. Season with salt and black pepper. Roll dough out to a 12-inch circle. Spread cheese filling over 1 side of circle, to within 1-inch of the edge. Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal. Preheat oven to 400 degrees F. Transfer calzone to a large baking sheet sprinkle the top with cheese. Bake 15 minutes, until puffed up golden brown. Let stand 5 minutes before slicing. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 24897,"Quick Chick-in-Wine with Brie-Yukon Gold Mashed Potatoes 2 1/2 pounds boneless, skinless chicken thighs and breasts 1/2 bottle dry white wine 2 pounds baby Yukon gold potatoes Salt 1/2 cup cream 1 Golden Delicious apple, peeled, cored and chopped 2 tablespoons extra-virgin olive oil, plus a drizzle 4 slices deli-cut bacon or thick cut pancetta, chopped Freshly ground black pepper Flour, for dredging plus 2 tablespoons 1 onion, chopped 2 cloves garlic, chopped 2 ribs celery, chopped 2 carrots, chopped or 1 cup shredded carrot 1 bay leaf A few sprigs thyme, stripped and leaves chopped 1/3 pound wedge brie, cut into pieces Crusty, warm bread Instructions: In a large bowl, add the chicken, cover with wine, and set aside. Quarter the potatoes, leaving the skin-on. Place in a large pot, cover with water and bring up to a boil over medium heat. When the potatoes are cooked, drain and place in a medium bowl. Mash the potatoes, season with salt and set aside. In a small pot, combine apple and cream and reduce over medium heat 15 minutes. Drizzle olive oil in a large skillet over medium high heat, add the bacon and crisp 3 to 4 minutes. Remove to a plate. While bacon crisps, remove the chicken to a work surface, reserving the wine. Cut chicken into large bite-size pieces, season with salt and pepper, dredge in flour then brown in bacon drippings. While chicken browns chop vegetables. Remove the chicken to a plate, then add 2 tablespoons olive oil to the skillet, season the vegetables with salt and pepper and add bay leaf and thyme. Cover pan to sweat vegetables 5 minutes then remove lid, stir in 2 tablespoons flour, cook 1 minute then stir in wine, add chicken back to pan and simmer together to thicken and the chicken is cooked through, a couple of minutes more. To a food processor, add the apple-cream and brie, process until smooth and season with salt. Combine apple-brie mixture with the mashed potatoes. Serve chicken with wine over brie mashed potatoes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 24898,"Chocolate Peanut Butterscotch Cookies 1/2 cup sugar 1/2 cup firmly packed brown sugar 1/2 cup unsalted butter, room temperature 1/2 cup creamy peanut butter 1 teaspoon vanilla extract 1 egg 1 1/4 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 cup (6-ounce package) butterscotch morsels Granulated sugar, for tops of cookies Chocolate sauce, for dipping Instructions: Preheat oven to 375 degrees F. In a large bowl, combine sugar, brown sugar and butter. Beat with an electric hand mixer until fluffy. Add the peanut butter, vanilla and egg, blend well. Add the flour, baking soda and salt to dough mixture and mix well. With a wooden spoon or rubber spatula, stir in butterscotch chips. Take small dollops of dough and shape, with your hands, into 1-inch balls. Place 2 inches apart on a cookie sheets. Make sure that the cookies are at leat 2 inches apart from each other because they will spread. Dip a fork into sugar and flatten the balls lightly with the fork in a crisscross pattern. Bake cookies for 6 to 9 minutes, or until golden brown. Remove cookies from cookie sheet immediately and place on wire racks to cool thoroughly. After cookies have cooled, dip in chocolate sauce. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 24899,"Kimchi Fried Rice 6 to 8 slices thick-cut bacon 3 tablespoons sesame seeds 3 nori sheets (dried seaweed) 3 cups Kimchi, recipe follows 4 1/2 to 5 cups cooked medium-grain white rice, chilled 1 tablespoon toasted sesame oil Instructions: Cut the bacon crosswise into 1/2-inch pieces. Toast the sesame seeds in a large skillet over medium heat until golden, shaking the pan, 2 to 3 minutes.
Cut the nori sheets in half with shears, then cut into 1/2-inch-thick strips.
Heat a large cast-iron skillet over medium-high heat. Add the bacon and stir-fry until almost cooked through, 6 to 8 minutes. Drain the kimchi, reserving the liquid. Raise the heat to high and stir-fry the kimchi until browned, 7 to 8 minutes. Add the rice, the reserved kimchi liquid, the sesame oil and half of the nori strips. Continue to cook, turning and flattening the rice mixture with a spatula until it starts to form a golden crust, about 8 minutes. (For more of a crust, remove the pan from the heat, cover and set aside 10 minutes.)
Transfer the fried rice to a serving dish and sprinkle with the remaining nori strips and the toasted sesame seeds. Make this spicy Korean condiment, then turn it into fried rice or serve it with your steak: Pulse 3 chopped red jalapenos, 4 garlic cloves, 1/4 cup sugar, 2 tablespoons chopped ginger, 1 teaspoon red pepper flakes and 2 tablespoons each fish sauce and salt in a food processor. Cut 1/2 head napa cabbage and 6 scallions into 2-inch pieces; toss with the jalapeno paste. Refrigerate at least 4 hours. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 24900,"Neely's Asparagus Casserole 1 tablespoon vegetable oil, for sauteing 1 medium onion, finely diced 1 clove garlic, minced Salt and freshly ground black pepper 1 1/2 pounds asparagus, rough ends removed, cut into 1-inch pieces 2 eggs 1 cup heavy cream 2 tablespoons freshly chopped dill leaves 1 cup grated Gruyere cheese 1/4 cup grated Parmesan 1 1/2 cups panko bread crumbs 1 tablespoon smoked paprika 4 tablespoons butter, melted Instructions: Preheat the oven to 350 degrees F. Heat the oil in a saute pan over medium-high heat. Stir in the onions and garlic; saute until translucent and fragrant and season with salt and pepper. Add the asparagus and saute until just tender. Remove from heat and let cool. In a small bowl, whisk together the eggs, heavy cream, dill and cheeses. In a separate bowl, add panko, paprika and butter. Mix well to combine. Place asparagus in casserole dish. Pour the egg mixture over the asparagus and top with the panko, spreading evenly. Place in the preheated oven and bake until casserole is set and the bread crumbs are golden brown, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24901,"Roasted Butter Herb Turkey 3/4 cup butter, softened 1 1/2 teaspoons poultry seasoning 2 tablespoons garlic herb sauce mix (recommended: Knorr) 1 1/2 teaspoons crushed garlic 1 (32-ounce) bag celery and carrot party sticks 2 large onions, large dice 1 (32-ounce) container low-sodium chicken broth 12-pound turkey, thawed if necessary 1 tablespoon salt 1 tablespoon pepper 3 (3/4-ounce) packets fresh herbs poultry herb blend (sage, thyme and rosemary) 1 lemon, thickly sliced Instructions: In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard. Preheat the oven to 450 degrees F. Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside. Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.) Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast. Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24902,"Pork Chops with Warm Three-Bean Salad Kosher salt 4 bone-in pork rib chops (8 ounces each; about 1/2-inch thick) Freshly ground pepper 2 teaspoons ground fennel seeds 1 teaspoon ground coriander 1/4 cup extra-virgin olive oil 8 ounces green beans, trimmed and halved 8 ounces yellow wax beans, trimmed and halved 2 slices thick-cut bacon, roughly chopped 2 shallots, sliced 1 15-ounce can butter beans, drained and rinsed 1 tablespoon chopped fresh tarragon 2 tablespoons white wine vinegar Instructions: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Season the pork chops with salt and pepper. Combine the fennel and coriander in a small bowl and rub all over the pork. Heat 2 tablespoons olive oil in a large skillet over high heat. Add the pork chops and cook until browned, about 1 minute per side. Transfer to a baking sheet and roast in the oven until cooked through, about 5 minutes. Reserve the skillet. Meanwhile, add the green beans and wax beans to the boiling water and cook until just crisp-tender, about 5 minutes. Reserve 1/4 cup cooking water, then drain. Add the bacon to the reserved skillet along with 1 tablespoon olive oil; cook over medium heat until crisp, 2 to 3 minutes. Add the shallots and cook, stirring, until tender, about 3 minutes. Add the green and wax beans, butter beans and reserved cooking water. Bring to a simmer and cook until the butter beans are warmed through and the mixture is saucy, 1 to 2 minutes. Add the tarragon and vinegar and season with salt and pepper. Drizzle with the remaining 1 tablespoon olive oil and toss. Serve with the pork chops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 24903,"Buttermilk Sherbet with Spicy Peanut Brittle 2 cups water 1 cup sugar 2 cups buttermilk 1/4 teaspoon vanilla extract Vegetable oil 1/2 cup water 2 cups sugar 1/4 teaspoon cream of tartar 1 cup light corn syrup 1 teaspoon cinnamon 1 teaspoon toasted, ground ancho cl pepper 1 teaspoon ground cumin 2 tablespoons unsalted butter 2 cups roasted, salted peanuts 1 teaspoon baking soda Instructions: Make the sherbet:
Combine the sugar and water in a saucepan and bring to a boil. Let cool slightly, then whisk in the buttermilk and vanilla. Refrigerate until cold, then freeze in an ice cream machine. Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11 by 17 inches. In a heavy saucepan, big enough to accommodate the additional ingredients, combine the water, sugar, cream of tartar, and corn syrup and bring to a boil over medium heat. Using a candy thermometer, boil the mixture until it reaches 350 degrees F. Remove from the heat and, working quickly, whisk in the spices. Stir in the butter, peanuts, and baking soda. Pour the mixture onto the oiled pan and spread it out a bit with a wooden spoon, to about 1/4 to 1/2-inch thickness. Don't spread it too thinly. Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight). Using your hands, break the brittle into pieces. Store in an airtight container. Serve with scoops of sherbet. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 24904,"Spiced Cabernet 4 (750-ml) bottles cabernet sauvignon 1 cup sugar, plus additional to taste 1 good pinch whole cloves 2 small cinnamon sticks or 1 large 2 navel oranges, juiced and rind reserved Instructions: In a large nonreactive saucepan, combine cabernet, sugar, cloves, cinnamon sticks and orange juice and rind. Heat until steaming but not boiling. Let cook over low heat for about 30 minutes to blend flavors. Season with more sugar, to taste, if desired. Ladle from pot into mugs, making sure not to serve any stray cloves. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 24905,"Grilled Ciabatta with Ricotta and Snap Peas 1 loaf ciabatta, sliced into 1/2-inch-thick pieces on the diagonal 5 tablespoons olive oil, plus more for brushing
1 1/2 cups fresh ricotta
2 tablespoons chopped fresh chives
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 pound sugar snap peas 1/3 cup fresh basil
1/3 cup fresh mint
2 tablespoons lemon juice
Sea salt flakes, such as Maldon, for serving
Instructions: Preheat a grill pan to medium-high heat. Brush the sliced ciabatta with a little olive oil. Place on the grill pan and cook until toasted and grill marks form, about 2 minutes per side. Combine the ricotta, 2 tablespoons olive oil, chives, salt and pepper in a small bowl. Set aside. Bring a large pot of salted water to a boil Add the snap peas and cook for 3 minutes. Immediately plunge them into a bowl of ice water until cold. Remove and pat dry. Cut half of the peas lengthwise (leave the other half whole). Combine the cut and whole peas with the basil and mint in a large bowl. Add the lemon juice and remaining 3 tablespoons oil and toss to coat. Place the grilled ciabatta on a serving dish. Add a dollop of the ricotta mixture to each piece and then top with some snap pea salad. Sprinkle with sea salt flakes before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 24906,"Egg Rolls 1 tablespoon vegetable oil 3 cloves garlic about 1 tablespoon minced 4 tablespoons chopped onions 1/2 small head cabbage, chopped 2 cup green beans 1 large stalk celery, finely chopped 2 cup carrots 2 cups cooked, drained ground beef 1 tablespoon chicken bouillon 2 teaspoons salt 1 1/2 tablespoons oyster sauce 2 tablespoons dark soy sauce 2 tablespoons brown sugar 3 tablespoons cornstarch Black pepper 3/4 cup chopped bean thread noodles, cut to 1- to 2-inches in length 1 egg, slightly beaten 20 to 25 egg roll wrappers 1 cup cooked shrimp, chopped, optional Serving suggestions: sweet and sour sauce, and hot mustard Instructions: Saute in vegetable oil, the garlic and onions on low heat. Then, add cabbage, green beans, celery, carrots, and cook on low heat for 2 minutes. Add beef and stir with chicken bouillon, salt, oyster sauce, dark soy sauce, brown sugar, cornstarch, and a sprinkle of black pepper. Stir for another 5 minutes. Turn off stove. Add bean thread noodles. Add shrimp, if using. Stir. Let cool to room temperature. To Assemble: Place the egg roll wrapper so that it forms a diamond. Add 2 tablespoons of filling about an inch from the lower corner of the egg wrapper. Fold up the corner of the triangle with the filling and tuck it against the filler so that the wrapper is over the filling. Fold in the sides of the wrapper to the ends of the filling. Dab top corner with a bit of raw egg at the top corner. Roll the filling upwards to the dab of egg and press end to the roll to seal. Preheat cooking oil to about 350 degrees and fry raw rolls in cooking oil. Cook until golden brown, remove, set on paper towels, allow to cool. Can be served with sweet and sour sauce, and hot mustard. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24907,"Pistachio-Coated Cheese Log One 8-ounce block cream cheese, at room temperature 3/4 cup grated sharp Cheddar
3/4 teaspoon Worcestershire sauce
Zest of 1/2 lemon, finely grated
Pinch of cayenne
Freshly ground black pepper
1/2 cup roasted salted pistachios, finely chopped Crackers or sliced bread, for serving Instructions: Mix the cream cheese, Cheddar, Worcestershire, lemon zest, cayenne and a few grinds of pepper together in a medium bowl until thoroughly combined. Lay a large piece of plastic wrap on a work surface and put the cheese mixture on top. Use the plastic wrap to form it into a 6-inch log. Refrigerate until firm, about 1 hour. Put the pistachios on a large plate. Unwrap the cheese log and roll it in the pistachios until it is fully coated. Serve immediately or rewrap in clean plastic and refrigerate up to 1 day. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24908,"Holiday Monster Cookies 2 cups all-purpose flour (see Cook's Note) 2 teaspoons baking powder 2 teaspoons baking soda 1 1/2 teaspoons kosher salt 2 sticks (1 cup) unsalted butter, at room temperature 1 cup packed light brown sugar 1 cup granulated sugar 2 teaspoons pure vanilla extract 2 large eggs plus 2 egg yolks 2 cups mixed red and green candy-coated chocolates, such as M and M's 2 cups rolled oats 2 cups roughly chopped pretzel rods 1 1/3 cups chopped peppermint puffs 1 1/3 cups white chocolate chips Instructions: Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Whisk together the flour, baking powder, baking soda and salt in a bowl until evenly combined. Combine the butter, brown sugar and granulated sugar in a large bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the vanilla, then add the eggs and yolks 1 at a time, beating well after each addition. Add the flour mixture and beat on low until the dough just comes together. Add the chocolate candies, oats, pretzels, peppermint puffs and white chocolate chips and stir with a large spoon until evenly mixed.
Scoop eight 1/3-cup portions of dough, roll into balls and divide between 2 baking sheets, spacing the cookies evenly apart. Press the dough balls into thick disks with the palm of your hand. Bake, rotating the baking sheets top to bottom and front to back halfway through, until the cookies are golden brown at the edges and barely brown in the very middle, 18 to 20 minutes. Cool the cookies on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining dough. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 24909,"Hushpuppy-Battered Catfish Nuggets with Spicy Tartar Sauce One 8-ounce package hushpuppy mix 1/2 cup milk 1/2 cup water 1 large egg, beaten 1 tablespoon sliced pickled jalapeno peppers, minced 1 tablespoon hot pepper sauce 1/2 teaspoon cayenne Vegetable oil, for frying 1 1/4 pounds catfish fillets (about 4 fillets) 1 cup all-purpose flour Spicy Tartar Sauce, recipe follows 1 cup mayonnaise 1 tablespoon sliced pickled jalapeno peppers, finely minced 1 tablespoon finely minced onion 1 garlic clove, finely minced 1 teaspoon hot pepper sauce 1/2 teaspoon lemon juice 1/4 teaspoon chili powder 1 pinch salt Instructions: In a medium bowl, stir together hushpuppy mix, milk, water, egg, jalapenos, hot pepper sauce and cayenne; let stand 5 minutes. Pour oil to a depth of 1/2 inch in a large deep skillet; heat oil to 350 degrees F. Pat catfish fillets dry with paper towels, and cut into bite-size pieces. Dredge catfish pieces in flour, and then dip in hushpuppy batter mixture. Drop catfish pieces into hot oil, and fry, in batches, 3 to 4 minutes on each side or until golden. Serve with Spicy Tartar Sauce. Stir together all ingredients in a medium bowl. Cover and chill until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 24910,"Spaghetti with Wild Mushrooms 9 to 11 ounces (250 to 300 grams) wild mixed mushrooms (I would probably buy around 14 ounces (400 grams) mushrooms, as you have to trim a bit off) 3 tablespoons olive oil 1 clove garlic, finely chopped 1 to 2 small dried red chiles, pounded or very finely chopped Salt and freshly ground black pepper 1/2 lemon, juiced 1 pound (455 grams) dried spaghetti A small handful grated Parmesan 1 handful fresh parsley, roughly chopped 2 ounces (55 grams) unsalted butter Instructions: Brush off any dirt from the mushrooms with a pastry brush or a tea towel. Slice the mushrooms thinly, but tear any larger mushrooms, like girolles, chanterelles. and blewits in half. Put the olive oil in a very hot frying pan, and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and cl with a pinch of salt (it is very important to season mushrooms slightly, as it really brings out the flavor). Continue to fry fast for 4 to 5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season, to taste. Meanwhile, cook the pasta in boiling, salted water until al dente. Drain and add to the mushrooms, with the Parmesan, parsley, and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 24911,"Smoky Lime Tortilla Chips 1/2 teaspoon smoked paprika 1/2 teaspoon smoked salt
1/4 teaspoon ground chipotle Zest and juice of 1 lime
6 cups tortilla chips Instructions: In a small bowl, stir together the smoked paprika, smoked salt, chipotle and lime zest. Spread half of the tortilla chips in a single layer on a platter. Sprinkle with half of the lime juice, followed by half of the spice mixture. Top with a second layer of tortilla chips and repeat with the remaining lime juice and spices. Serve. ","[Rioja, Tempranillo, Garnacha]" 24912,"Parsnip Hazelnut Cake with Praline Cremeux 4 ounces (1 stick) unsalted butter 6 fresh sage leaves
2 large eggs
6 ounces sugar
3 cups grated parsnips (grated in the food processor with the blade attachment, not the grater; 2 to 3 parsnips)
3/4 cups ground roasted hazelnuts or hazelnut flour
6 ounces all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon grated nutmeg
4 ounces cream cheese, at room temperature 1/4 cup almond butter
1 tablespoon store-bought caramel sauce
1 ounce oat milk, almond milk or dairy milk
Pinch kosher salt
4 ounces heavy cream
Instructions: For the cake: Preheat the oven to 350 degrees F. Add the butter to a small skillet over medium heat. Cook with the sage leaves until the butter is browned, then remove the leaves and set aside on a paper towel-lined plate. Reserve for later. Let the butter cool slightly. Add the eggs and sugar to a stand mixer fitted with a whip attachment. Whip on medium-high speed until it has thickened, 5 to 7 minutes. Add the grated parsnips, ground hazelnuts, reserved browned butter, flour, baking powder, salt and nutmeg. Fold until just combined, then pour into a 9-by-13-inch nonstick baking dish. Bake until golden brown, 40 to 45 minutes. For the praline cremeux: Add the cream cheese, almond butter, caramel sauce, oat milk and salt to a food processor. Turn on the food processor and stream in the cream until fully blended, scraping down the sides as needed. Pour the mixture into a bowl and refrigerate while the cake is baking. Spoon the cake into jars or rocks glasses, then drizzle with the cremeux and garnish with the reserved fried sage leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24913,"Vanilla-Bourbon Milkshakes with Spicy Chocolate-Dipped Pretzel Rods 5 ounces Mexican chocolate, melted and cooled to a thick but pourable consistency 1/2 teaspoon vegetable oil
4 pretzel rods
Cayenne pepper, for sprinkling (optional)
1 cup light brown sugar 1 stick unsalted butter 1/4 cup half and half 1 teaspoon vanilla extract Salt 2 quarts vanilla ice cream 1 cup bourbon, whiskey, vanilla vodka or rum
1 tablespoon vanilla extract
Maldon salt
Milk, as necessary
Instructions: For the pretzel rods: Place four 10-ounce glasses in the freezer and line a baking sheet with wax paper. In a short, very narrow glass or tumbler, stir together the chocolate and vegetable oil. Dip the pretzel rods in the chocolate, tilting the glass and twirling the rods to coat. Transfer to the prepared baking sheet and sprinkle with cayenne. Place in the refrigerator until set, at least 20 minutes. For the caramel sauce: Melt the brown sugar and butter in a small saucepan over medium-high heat, whisking until the sugar melts. Add the half-and-half and vanilla and bring to a boil; cool until thickened, 3 minutes. Season with some salt and let cool. For the milkshakes: In the bowl of a blender, combine the ice cream, bourbon, vanilla and a sprinkle of Maldon salt. Blend until smooth and frothy, adding milk if necessary to thin. Pour into the chilled glasses. Drizzle each milkshake with the caramel sauce, sprinkle with some Maldon, and garnish with a pretzel rod. Serve immediately. ","[Bourbon, Brandy, Rum, Port]

" 24914,"Yucatan Chicken Skewers with Peanut-Red cl BBQ Sauce and Red Cabbage Slaw 6 chicken thighs, skinless and boneless, cut in 1/2 lengthwise 24 wooden skewers, soaked in water for 30 minutes 1/2 cup fresh squeezed orange juice 1/4 cup fresh squeezed lime juice 2 tablespoons honey 2 tablespoons canola oil 2 tablespoons ancho chili powder 3 cloves garlic, coarsely chopped Salt and freshly ground black pepper Butter lettuce leaves, to serve Peanut-Red cl BBQ Sauce, recipe follows Red Cabbage Slaw, recipe follows Fresh mint leaves, for garnish Chopped roasted peanuts, for garnish 1 tablespoon canola oil 2-inch piece fresh ginger, peeled and finely chopped 1 1/2 cups Mesa BBQ Sauce, recipe follows, or store-bought BBQ sauce 2 cups homemade chicken stock or low-sodium canned chicken broth 2 tablespoons soy sauce 1/4 cup peanut butter 2 tablespoons chipotle in adobo puree 2 tablespoons honey Salt and freshly ground black pepper 2 tablespoons canola oil 1 large Spanish onion, coarsely chopped 5 cloves garlic, coarsely chopped 3 cups canned plum tomatoes and juices, pureed 1 cup water 1/4 cup ketchup 1/4 cup red wine vinegar 1/4 cup Worcestershire sauce 3 tablespoons Dijon mustard 3 tablespoons dark brown sugar 2 tablespoon honey 1/4 cup molasses 3 tablespoons ancho chili powder 3 tablespoons pasilla chili powder 2 to 4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it) Salt and freshly ground black pepper 1/2 head red cabbage, finely shredded 1 small red onion, halved and thinly sliced 1/4 cup rice wine vinegar 1/2 cup freshly squeeze orange juice 1/4 cup olive oil 1 tablespoon honey 1/4 cup chopped cilantro leaves Salt and freshly ground black pepper Instructions: Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish. Whisk together the orange juice, lime juice, honey, oil, chili powder, and garlic. Pour over thighs and marinate in the refrigerator for 1 to 4 hours. Preheat grill to high or grill pan over high heat. Remove thighs from the marinade and season with salt and pepper on both sides. Grill for 4 to 5 minutes on each side or until just cooked through. Remove chicken from skewer, place in a butter lettuce leaf, drizzle with some of the peanut-red chili sauce, and top with slaw, mint, and chopped peanuts. Heat the oil in medium saucepan over medium heat; add the ginger and cook until soft. Increase heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half. Whisk in the soy sauce, peanut butter, chipotle puree, and honey and cook until thickened, 20 to 30 minutes. Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally. Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container. Place cabbage and onion in a large bowl. Whisk together the vinegar, orange juice, oil and honey and pour over the cabbage. Add the cilantro and season with salt and pepper. Let sit at room temperature for 20 minutes before serving. ","[Pinot Noir, Grenache, Tempranillo, Barbera]" 24915,"Chicken and Grape Kebabs with Thyme 1 lb boneless chicken thighs, cut into 1-inch pieces ? cup extra virgin olive oil ? cup plain yogurt 1 cup Farmer's Pick Concord Grape 100% Juice 4 sprigs fresh thyme 1 bay leaf 3 cloves garlic, smashed 1 cup grapes 1 red onion, coarsely chopped salt and pepper Nonstick coking Spray Instructions: Add the extra virgin olive oil, yogurt, Farmer's Pick Concord Grape 100% Juice, thyme, bay leaf and garlic into a large sealable plastic freezer bag. Add ? tsp salt and ? tsp pepper to the marinade and stir to combine. Add the chicken pieces and marinate for 30 minutes, or up to 4 hours. Remove the chicken from the fridge 20 minutes before cooking. Remove pieces from the marinade and pat them dry; set aside on a clean plate. Meanwhile, submerge 4 skewers in cold water for 10 minutes; this helps prevent flare-ups on the grill. Onto each skewer thread a piece of chicken followed by a grape, repeat until the chicken and grapes are used up. Meanwhile, preheat a lightly oil grill over medium-high heat. Transfer the chicken skewers to the grill and cook for 4 minutes per side until completely cooked, about 16 minutes total. Let the skewers rest for 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 24916,"Red Snapper Marinated with Three Kinds of Chilies in Banana Leaves 5 guajillo chilies 5 pasilla chilies 5 ancho chilies 1 onion, chopped 5 cloves garlic, chopped 6 tomatoes, stemmed and roughly chopped 5 large epazote leaves 4 bay leaves 1/2 teaspoon ground cumin 1/2 cup apple cider vinegar 1 medium sized fresh snapper fillet 2 plantain banana leaves Salt and pepper White Rice and Vegetables, recipe follows 3 ounces corn oil 4 teaspoons chopped onions 3 cloves garlic, chopped 2 cups white rice 1 cup corn kernels cut off cob 1 chayote squash, cut into large dice 1 carrot, cut into large dice 1 quart chicken stock Salt and pepper Instructions: Preheat oven to 475 degrees F. Combine chilies, onion, garlic, tomato, epazote, bay leaves, cumin, and apple cider vinegar. Boil for 15 minutes. Remove the bay leaves and epazote. Blend in blender until smooth. Pour over fish, cover with banana leaf and bake for 15 minutes. Serve with White Rice and Vegetables. In a saucepot, heat oil. Add the onion and garlic. Once onion is caramelized, add rice and toast until aromatic. Add chicken stock, vegetables, salt, and pepper. Cover and simmer until cooked, about 20 minutes. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 24917,"Jerk-Style Chicken with Spiced Basmati Rice Pilaf and Green Beans 4 tablespoons (1/2 stick) unsalted butter, cut into pieces 2 tablespoons low-sodium soy sauce
1 tablespoon whole allspice
1 tablespoon whole black peppercorns
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
8 scallions, coarsely chopped
Leaves of 8 fresh thyme sprigs
6 large cloves garlic, halved
Zest and juice of 2 large limes
1 Scotch bonnet cl, stemmed, quartered and seeded
One 2-inch piece fresh ginger, peeled and finely grated (about 2 tablespoons)
1 whole chicken (3 1/2 to 4 pounds), cut into 10 serving pieces
Kosher salt
Canola oil, for the grill pan
Nonstick cooking spray
2 cups basmati rice 2 tablespoons unsalted butter
1/2 red onion, finely chopped
1 teaspoon whole cumin seeds
1/2 teaspoon cayenne
1 cinnamon stick
Kosher salt Kosher salt 1/2 pound green beans, trimmed
1 tablespoon unsalted butter
Juice of 1 large lemon 1/3 cup honey 2 tablespoons red-wine vinegar
Kosher salt Instructions: Preheat the oven to 375 degrees F. For the chicken: put the butter, soy sauce, allspice, peppercorns, cinnamon, nutmeg, scallions, thyme, garlic, lime zest and juice, cl and ginger in a food processor and pulse, stopping to scrape down the sides as necessary with a rubber spatula, until a paste forms. Arrange the chicken pieces on a baking sheet, rub with the marinade and generously sprinkle with salt. Let marinate for 20 to 30 minutes at room temperature. Heat a cast-iron grill pan over medium-high heat and brush lightly with canola oil. Place the chicken skin-side down on the grill pan. Reserve any leftover marinade on the baking sheet to use later. Cook until slightly charred and marked, flipping halfway through, 5 to 8 minutes total (the chicken will not be fully cooked, it will finish cooking in the oven). Set a wire rack on a rimmed baking sheet and spray with nonstick cooking spray. Arrange the chicken skin-side up on the rack, leaving ample space between each piece. Top the chicken with the reserved marinade from the baking sheet and bake until the internal temperature reaches 165 degrees F, 15 to 20 minutes. For the rice: Put the rice in a large bowl, cover with 4 cups cold water and soak for 30 minutes. Strain well, reserving the soaking liquid.
Heat a medium skillet over medium. Add the butter and onions and cook until they are translucent but not brown, 3 to 5 minutes. Stir in the cumin seeds, cayenne and cinnamon stick and toast for about 1 minute. Add the drained rice and stir gently until lightly toasted, about 1 minute. Add the reserved soaking water and gently stir. Bring to a boil, then reduce to a gentle simmer. Simmer, uncovered, until the water has been absorbed, about 10 minutes. Cover the pan and turn off the heat. Let rest for about 10 minutes, then season with salt and fluff with a fork. Remove the cinnamon stick.
For the green beans: fill a large bowl with ice water and set a colander inside the ice bath. Fill a medium pot with water and bring to a boil. Add a generous handful of salt. (The water should taste like sea water.) Add the green beans and cook until bright green and crisp-tender, 2 minutes. Remove with a slotted spoon to the colander ice bath.
When ready to serve, melt the butter in a large skillet over medium heat and toss in the beans to warm them gently. Top with the lemon juice and a sprinkle of salt.
For the honey glaze: Simmer the honey in a medium saucepan over medium heat until it foams and turns golden brown, 3 to 5 minutes. Remove from the heat, add the vinegar and return the pan to the stove. Simmer 2 to 3 minutes more to allow the vinegar and honey to cook together. Season with salt and set aside.
Place a large spoonful of rice on each plate and arrange the chicken and green beans around each portion. Drizzle the chicken with the honey glaze. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 24918,"Catfish Hero with Seared Tomatoes and Herbed Mayo Cooking spray 4 Roma tomatoes, sliced into 1/4-inch thick rounds Salt and freshly ground black pepper 1/2 cup mayonnaise 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh chives 2 teaspoons Dijon mustard 1 teaspoon finely grated lemon zest 4 long sandwich rolls Cooked catfish fillets, about 12 ounces total Lettuce leaves Thinly sliced red onion Instructions: Heat a large griddle or nonstick skillet with cooking spray and set over medium-high heat. Season tomatoes with salt and black pepper and add to hot pan. Cook 1 minute per side, flipping with a spatula, until golden brown. Remove from heat. In a small bowl, whisk together mayonnaise, basil, chives, mustard, and lemon zest. Spread mixture on rolls. Top with seared tomatoes, catfish, lettuce leaves, and red onion. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 24919,"Sunny's Easy Garlicky Lemon Butter Green Beans Kosher salt and freshly ground black pepper 12 to 16 ounces fresh green beans, trimmed 3 tablespoons butter 2 cloves garlic, grated on a rasp grater or finely minced
Zest of 1 lemon plus 2 teaspoons fresh lemon juice
1/4 cup slivered almonds Instructions: Bring a pot of salted water to a boil. Prepare an ice bath. Blanch the green beans briefly in the boiling water, then transfer to the ice bath to stop the cooking process. Drain and set aside. In a large pan on medium-high heat, add the butter, garlic and lemon juice. When the butter is melted and the garlic is fragrant, add the green beans and toss until just heated through. Taste a green bean and season with salt and pepper if needed. Remove to a serving plate and wipe the pan clean. Add the almonds and lemon zest and quickly toast a minute or two. Sprinkle the toasted almonds and zest over the green beans and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 24920,"Apricot or Peach Melba 1 cup sugar 2 cups water 1/4 cup lemon juice 1 lemon, zested 12 ripe, firm apricots, pitted, or 3 peaches, halved and pitted 1/2 pint vanilla ice cream 1 pound raspberries 1 cup sugar 2 tablespoon lemon juice 2 cups heavy cream, whipped 1 cup sliced almonds, toasted Instructions: In a medium saucepan, prepare syrup. Bring the sugar, water, lemon juice and zest to a boil. Lower to a simmer and cook for 10 minutes. Poach apricots or peaches until tender. (Tip: if you use peaches, remove the skin.) Let them cool in the syrup. To prepare raspberry sauce, in a blender, combine the raspberries, sugar and lemon juice. Process to a puree. Remove fruits from syrup. To serve: In a small bowl, place a scoop of vanilla ice cream, place the fruit on top, and cover with raspberry sauce. Garnish with whipped cream and toasted almonds. ","[Chardonnay, Riesling, Moscato, Cava]" 24921,"Asparagus Bundles 2 pounds fresh asparagus, ends trimmed 12 slices bacon 1/2 cup light brown sugar 1/2 cup (1 stick) butter 1 tablespoon soy sauce 1/2 teaspoon garlic salt 1/4 teaspoon freshly ground pepper Instructions: Preheat the oven to 400 degrees F. Divide the asparagus spears into 12 bundles. Carefully wrap 1 piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tips. Secure the bacon-wrapped spears with a toothpick. Lay the bundles in a low-sided casserole dish. In a medium saucepan, combine the brown sugar, butter, soy sauce, garlic salt and pepper. Bring the mixture to a boil. Pour the hot sugar mixture over the asparagus bundles. Transfer the dish to the oven and roast until the spears have begun to wilt and the bacon looks fully cooked, about 25 minutes. Remove the toothpicks before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24922,"Potato Chip-Crusted Chicken Strips with Honey Mustard Dipping Sauce 1 cup all-purpose flour 2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1 teaspoon ground mustard
Kosher salt and freshly ground black pepper 3 large eggs
16 to 20 ounces your favorite BBQ or salt and vinegar potato chips (I like Zapp's Voodoo) 2 pounds boneless chicken breast, cut into strips
1/2 cup honey 5 tablespoons mayonnaise
1/4 cup Dijon mustard
1 tablespoon yellow mustard
1 tablespoon whole-grain mustard
1/4 teaspoon garlic powder
Kosher salt Instructions: For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with parchment. In a bowl or baking dish, add the flour, garlic powder, onion powder, paprika, ground mustard and 2 teaspoons each salt and pepper and stir to combine. Beat the eggs in a separate baking dish. Finely crush the potato chips in their bag or in a separate resealable bag. Pour into a bowl or baking dish. Sprinkle the chicken with 2 teaspoons salt. Dip the chicken in the seasoned flour and coat completely, then into the egg mixture until completely coated. Finally, dip the chicken into the potato chips, making sure the chips stick to the whole surface. Transfer the chicken to the prepared baking sheet. Bake, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165 degrees F, about 20 minutes. For the honey mustard sauce: While the chicken is baking, mix together the honey, mayonnaise, Dijon, yellow mustard, whole-grain mustard and garlic powder in a small bowl. Season with salt as desired. Serve with the chicken. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 24923,"Quick Pickled Onions 1 1/2 cups white wine vinegar or white balsamic vinegar 1/2 cup sugar 1 teaspoon salt 1 red cl, thinly sliced 2 bay leaves 2 small red onions, thinly sliced 1 cup drained, sliced store-bought pickled jalapenos or banana pepper rings Instructions: In a small saucepot, bring the white wine vinegar, sugar, salt, chili pepper and bay leaves to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 24924,"Fiesta Fondue 1 (10 3/4-ounce) can Cheddar cheese soup 1 (8-ounce) package shredded sharp Cheddar 1 cup chunky chipotle salsa 1 cup whole milk Dippers: cubed French bread, jicama sticks, corn tortilla chips, warm flour tortillas Instructions: Stir all ingredients except dippers in a heavy medium saucepan over medium heat until cheese melts and mixture is smooth. Transfer mixture to a fondue pot, chafing dish, or ceramic bowl. Serve with bread, jicama, tortilla chips, and tortillas. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24925,"Mapled Nut Butter Tart 1/3 cup butter, melted 1 egg, beaten 2 tablespoons milk 1/2 cup pure Vermont maple syrup 1 teaspoon vanilla 1 cup or (4-ounce) bag maple sugar coated pecans or walnuts, coarsely chopped (recommended: Mapled Nut Co. brand) 1 (9-inch) unbaked tart shell or pie shell Instructions: Preheat oven to 350 degrees F. Combine butter, egg, milk, maple syrup and vanilla. Add chopped nuts and gently pour into tart shell. Garnish with extra nuts if you like. Bake for 25 to 30 minutes until top of tart is puffed and bubbly and crust is starting to brown. Cool for 20 minutes before removing from tart pan. Can be served warm or at room temperature. Add a dollop of whipped cream for an extra special treat ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 24926,"Chocolate Chip Coffee Cake with Cocoa Crumbs 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 2 tablespoons cocoa powder 1 teaspoon cinnamon Pinch of fine salt 5 tablespoons unsalted butter, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup sour cream 1 cup chocolate chips Instructions: Combine the flour, brown sugar, cocoa powder, cinnamon, and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 24927,"Smoked Trout Canapes with Creme-Fraiche and Herb Sauce for Two 1/2 cup creme fraiche 1 tablespoon chopped fresh flat-leaf parsley 1 teaspoon snipped fresh dill, plus some fronds, for garnish 1 teaspoon snipped chives 1 teaspoon chopped fresh tarragon leaves 1/2 teaspoon freshly grated lemon zest 1/2 teaspoon freshly squeezed lemon juice Salt and freshly ground black pepper 4 squares mini-pumpernickel bread 4 ounces smoked trout, bones removed Instructions: For the sauce: In a small bowl combine the creme fraiche, herbs, lemon zest and juice, salt, and pepper. Assemble the canapes: Dab a teaspoon or of creme fraiche sauce on 1 side of the pumpernickel slices. Place 1 or 2 large flakes or chunks of trout on each, and top with a small dollop of crme fraiche sauce. Garnish each canape with a frond of dill, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24928,"Pork Three Ways: Brined Pork Chops, Fennel-Fontina Sausage, and Swiss Chard with Bacon and Fennel over Polenta Cakes 1/2 cup kosher salt 1/3 cup sugar 2 tablespoons coriander seed 1 teaspoon crushed red pepper flakes Stalks and fronds from 1 fennel bulb, chopped 1 rib celery, chopped 2 cloves garlic Water 4 bone-in pork rib chops 2 tablespoons wild fennel pollen, plus more, if needed 2 pounds pork shoulder, cut into 1-inch chunks (pork should have a good amount of fat) 3 cloves garlic, smashed 2 tablespoons kosher salt 1 tablespoon crushed red pepper flakes 1 tablespoon fennel seed 1 tablespoon ground coriander 1/4 cup cold water 1/2 cup Fontina cheese, small dice Hog casing Olive oil Olive oil 2 cloves garlic, smashed Crushed red pepper flakes 3 slices bacon, cut into lardons 5 Swiss chard leaves, stems removed and cut into 1/2-inch lengths, leaves cut into 1-inch lengths 1 fennel bulb, thinly sliced 1/4 to 1/2 cup chicken stock Kosher salt 1 cup milk 2 cups water 1 bay leaf Pinch cayenne pepper Kosher salt 1 cup polenta 4 fresh sage leaves, finely chopped 1/4 cup mascarpone Extra-virgin olive oil 4 tablespoons grated Parmigiano-Reggiano Quality olive oil, for drizzling Instructions: For the brine: In a large container, add the salt, sugar, coriander, red pepper flakes, fennel, celery, garlic, and enough water to cover the chops and stir to combine. Submerge the pork chops in the brine and let sit in the refrigerator until ready to cook, at least 30 minutes. Bring the chops to room temperature before cooking. Remove the chops from the brine, discarding the brine. For the chops: Preheat a cast iron pan. Roll the fat edge of each pork chop in the fennel pollen. Place the pork chops gently in the heated pan. Sear the chops on all sides and cook for about 9 minutes. Remove the chops from the pan and let rest in a warm place before serving. The doneness of the meat should be about medium to medium-well and be very juicy. For the fennel-fontina sausage: Preheat the oven to 350 degrees F. Season the pork shoulder with the garlic, salt, red pepper flakes, fennel seed, and coriander. Grind the pork twice through the large grind of a stand mixer fitted with a meat grinder attachment. Gently stir in the cheese. Add the cold water and mix lightly. Stuff the ground pork into a casing using the sausage horn attachment to the stand mixer and twist off into evenly sized links. Transfer to a parchment-lined sheet pan and roast in the oven for 15 to 20 minutes. Preheat a saute pan and drizzle with olive oil. Remove the sausages from the oven and brown them in the pan. For the Swiss chard: Coat a saute pan with olive oil. Toss in the garlic, red pepper flakes, bacon, and a couple drops olive oil. Bring the pan to medium heat. When the garlic is golden and very aromatic, remove it and discard. When the bacon has become crispy, toss in the Swiss chard stems and fennel and saute for 5 minutes. Stir in the chicken stock, as needed, and season with salt. When the chicken stock has reduced, toss in the Swiss chard leaves and season with salt. Cook the leaves until they are just wilted, 3 to 4 minutes. For the polenta cakes: In a saucepan, combine the milk, water, bay leaf, and cayenne. Bring the mixture to a boil over low heat and season generously with salt. (Take the seasoning to the edge of too salty. To do this you must taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.) Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta, whisking constantly. Once the polenta is combined, switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the chopped sage and mascarpone. Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic wrap smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!) Remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with a little bit of grated Parmigiano. For plating: Place 1 polenta cake on each plate and top with Swiss chard and bacon. Lean 1 chop on each polenta cake. Slice the sausages on the bias and plate 2 slices on each plate. Finish with a drizzle of olive oil. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 24929,"Soy Wasabi Mayonnaise 1 cup homemade or store-bought mayonnaise 2 tablespoons lime juice
2 teaspoons soy sauce
1 teaspoon wasabi paste
1 teaspoon grated ginger
Instructions: In a medium bowl mix the mayonnaise, lime juice, soy sauce, wasabi paste and ginger, until well combined. ","[Sauvignon Blanc, Riesling, Pinot Grigio]" 24930,"Coriander Lime Grilled Chicken Legs 1/4 cup fresh lime juice 2 limes, zested 1 tablespoon toasted ground coriander 2 tablespoons chopped cilantro leaves 2 tablespoons chopped scallions 1 tablespoon honey
1 cup olive oil 2 teaspoons salt 1 teaspoon ground white pepper 12 chicken legs Instructions: Put the lime juice, zest, coriander, cilantro, scallion and honey in the bowl of a food processor and pulse to combine. With the processor running, add the olive oil in a steady stream. Turn the motor off and add the salt and pepper. Pulse to combine. Pour the mixture into a nonreactive bowl and add the chicken legs to it. Toss to coat well and refrigerate for 1 hour. Place a 10-inch cast iron grill pan over high heat for 3 minutes. Put 4 of the chicken legs into the pan and grill 3 to 5 minutes per side, or until the juice runs clear if speared with a knife. Repeat the process with the rest of the chicken. Allow to cool to room temperature and refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 24931,"Little Dumplings with Leftover Roast and Veggies\u202f 1 large egg 8 tablespoons unsalted butter, softened 3/4 cup sour cream 1 tablespoon chopped fresh chives Kosher salt 2 cups all-purpose flour, plus more for rolling the dough 4 tablespoons unsalted butter 1 to 2 cups pulled roasted meat (I'm using leftover chicken) 2 cups leafy greens (I'm using spinach) 1 tablespoon chopped rosemary, optional 2 tablespoons grated Parmesan Instructions: For the dough: Combine the egg, butter, sour cream, chives and 1 teaspoon salt with your hands in a bowl. Don't worry if the mixture is not uniform and, as with pie dough, don't overwork it. Add the flour and mix with your hands until a dough forms. Wrap in plastic and refrigerate the dough at least 2 hours and up to 2 days. Roll the dough into 1/2-inch-thick ropes and cut into dumplings.
Bring a large pot of water to a boil and salt liberally. Drop in the dumplings and cook until they float to the top, about 2 minutes.
For the roast and veggies: Meanwhile, add the butter to a large pan over medium heat and begin to brown for 2 minutes. Add the chicken and spinach and toss to combine. Cook to warm the chicken and begin to wilt the spinach, about 2 minutes. Add the rosemary and cook for 2 more minutes.
Add 1/2 cup of the dumpling cooking water and the dumplings and simmer until the flavors come together. Remove from the heat, toss in the Parmesan and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 24932,"Polly's Deviled Eggs 1 dozen eggs 2/3 cup mayonnaise-style salad dressing or mayonnaise 1/2 cup sweet pickle relish, squeezed of excess liquid 2 tablespoons prepared yellow mustard 2 teaspoons Worcestershire sauce 1/2 teaspoon salt 1/4 to 1/2 teaspoon white pepper 6 drops hot pepper sauce Paprika, for garnish Instructions: Place eggs in large saucepan. Cover with cold water. Bring slowly to just under a boil. Then gently cook for 10 minutes. Carefully pour off the hot water and cover the eggs with ice water. Let stand for 15 minutes. Gently crack the eggs and peel under cold running water, starting from the large end. Cut the eggs in half lengthwise with a long thin knife. Remove the yolks and place in a medium bowl. Set the whites aside. Mash the yolks with a fork. Mix in the remaining ingredients, except paprika. If the filling is too thick, add a little more pickle juice or salad dressing. Spoon the filling into the hollowed-out whites. Sprinkle with paprika. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24933,"Spicy Chicken and Grape Lettuce Wraps 1 tablespoon cornstarch 1 tablespoon water 3/4 cup low sodium chicken broth 1 tablespoon sugar 1 tablespoon red wine vinegar 3 to 5 teaspoons Asian chili paste with garlic 1/4 cup soy sauce 1 tablespoon peanut or vegetable oil 6 cloves garlic, minced 3 tablespoons fresh ginger, minced 1 1/2 pounds ground chicken breast 1 1/2 cups California green seedless grapes, halved 3/4 cup green onions, thinly sliced 1/4 cup cilantro, coarsely chopped 1 head iceberg lettuce, cut in half and separated into leaves 1 1/2 cups cucumber, julienne Instructions: In small bowl combine cornstarch and water. Add chicken broth, sugar, vinegar, chili paste and soy sauce. Set aside. Heat oil in large nonstick skillet over high heat. Add garlic and ginger; saute for 30 seconds. Add chicken and cook until no longer pink, about 5-8 minutes. Add grapes and green onions; saute for 30 seconds. Restir the sauce mixture and pour into skillet. Stir until thickened, about 1 to 2 minutes. Remove from heat. Place chicken mixture in lettuce leaves; garnish with cilantro and cucumber, then roll up. Serve immediately. Nutritional Stats: Calories 339; Protein 44g; Fat 6g; Calories from Fat 17%; Carbohydrates 27g; Cholesterol 99mg; Fiber 3g; Sodium 1341mg. ","[Syrah, Malbec, Tempranillo, Grenache Blanc]" 24934,"Traditional Fish and Chips Canola oil, for frying 12 ounces potatoes, cut into chips (twice as thick as fries) 12 ounces all-purpose flour, plus more for dredging 2 teaspoons baking soda
1/4 cup distilled vinegar
Kosher salt and freshly ground black pepper Six 6-ounce fillets cod, haddock or hake (less than 1-inch thick) Malt vinegar, for serving Tartar sauce, for serving Instructions: Heat oil in a countertop deep-fryer to 250 degrees F. Rinse the potatoes in cold water and pat each chip with paper towels until absolutely dry. Poach the chips in the oil until cooked but not browned, 3 to 4 minutes. Scoop up the chips, shake off the excess oil and set aside. Turn up the heat on the fryer to 350 degrees F. In a large bowl, mix together the flour, baking soda, vinegar and 3 heaping tablespoons salt until pasty. Add 2 cups water and whisk until there are no lumps. Refrigerate the batter for 15 minutes. Preheat the oven to 200 degrees F. Fill a second bowl with flour and season with salt. Sprinkle the fish fillets on both sides with salt and pepper, then dredge in the flour, making sure each fillet is completely covered. Working in batches, shake off the excess flour from the fillets and dip them into the cooled batter. Let excess batter drip back into the bowl before gently lowering the fillets into the fryer. Fry until the batter is golden brown and the fish is just cooked through but still tender and juicy, 4 to 5 minutes. Drain on a wire rack set over a baking sheet and transfer to the oven to keep warm. When all the fillets are cooked, crisp the chips in the fryer until golden brown. Carefully shake off the excess oil and season immediately with salt. Serve the fish and chips with malt vinegar and tartar sauce on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 24935,"Black Forest Pudding Cake 1 pound frozen cherries, thawed 1/4 cup sugar
1/4 cup brandy
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
Kosher salt
1/2 cup chocolate pudding 1/2 cup frozen whipped topping, thawed
2 tablespoons unsalted butter, at room temperature Four 1-inch-thick slices store-bought chocolate pound cake
Shaved dark chocolate, for garnish
Instructions: For the sauce: Add the frozen cherries, sugar and 2 tablespoons water to a small saute pan over medium heat and stir to combine. Add the brandy and flambe or cook until the alcohol burns off. Add the lemon juice, vanilla extract and a pinch of salt. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the cherry sauce is thick and bubbly, about 20 minutes. Remove from the heat and allow the sauce to cool, about 10 minutes. For the pudding: Mix together the pudding and whipped topping in a small bowl. For the cake: Spread the butter generously on both sides of the pound cake slices. Toast the cake in a dry frying pan over medium-low heat, 1 minute per side. Spoon the boozy cherry sauce over the toasted pound cake and finish with a dollop of the whipped chocolate pudding. Sprinkle with shaved dark chocolate. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 24936,"Sauteed Butterrum Plantains 1/4 cup unsalted butter 3 large, ripe plantains, peeled and sliced 1 inch thick on the diagonal 3/4 cup dark brown sugar, tightly packed 6 tablespoons unsalted butter 3 tablespoons heavy cream 2 tablespoons dark rum Instructions: In a large heavy skillet, melt the butter over medium heat. In 2 batches, add the plantains and fry them in a single layer for about 4 minutes on each side. Remove with a slotted spoon and keep warm in a bowl while you fry the second batch. Transfer the second batch of plantains to keep warm with the first. In the same pan, combine the brown sugar, butter, and cream. Stir over medium heat until the sugar has dissolved, then increase the heat to high and bring the mixture to a vigorous boil. Cook for 2 minutes, until slightly thickened. Return the plantains to the pan and stir to coat them evenly with the sauce. Pour the rum over the top and immediately light it with a match. Quickly spoon the flaming plantains over bowls of vanilla ice cream and serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 24937,"Tarte Tartin (Upside-Down Apple Tart) 2 1/2 sticks (20 tablespoons) butter, cut into small pieces 1 1/2 cups sugar 9 golden delicious apples, peeled, cored and halved 1 cup flour 1/2 teaspoon salt 1 tablespoon sugar 6 tablespoons butter, cut into small pieces Instructions: For apples, preheat oven to 400 degrees. Scatter butter pieces and sprinkle sugar evenly in a 9 to 10-inch copper tartin pan or heavy baking pan. Tightly pack apple halves around inside edge of pan, reserve 4, standing upright, nestled against one another, with round side tilted down. Place 4 remaining halves in similar position in center of pan. (Apples will shrink as they cook and slip round side down into pan.) Bake for about 2 hours. Transfer pan from oven to stove top and cook over medium-high heat until butter and sugar caramelize to a rich brown, 15 to 20 minutes. Remove from heat, and gently ease sticky apples away from side of pan with a knife. Refrigerate overnight so that apples firm up and \confit\ further. For pastry, preheat oven to 350 degrees about 1 hour before serving tart. Sift flour, salt, and sugar into a bowl. Rub butter into flour mixture with your fingers until it resembles coarse crumbs. Sprinkle in 3 tablespoons ice water and work dough until it just holds together. Form into a ball, wrap in plastic, and refrigerate for 30 minutes. Roll out dough on a floured surface into a 12-inch circle. Drape pastry over apples and pan. Roll the rolling pin across of pan to cut off excess pastry and allow pastry to fall over apples against the inside edge of pan. Bake in oven (still at 350) until pastry is flaky and golden, about 20 minutes. Remove from oven, place a flat ovenproof platter on top of tartin pan and invert quickly and carefully. Do not unmold yet. Reduce heat to 300 degrees and return platter and pan to oven for 10 minutes. Remove tartin pan and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24938,"Glazed Waffle Donuts 6 Kellogg's? Eggo? Thick & Fluffy Original waffles 1 cup sifted powdered sugar 2 to 3 tablespoons milk Unsweetened cocoa powder (optional) Food coloring (optional) Multi-colored sprinkles (optional) Instructions:

1. Prepare Kellogg's® Eggo® Thick & Fluffy Original waffles according to package directions. Cool completely.
2. Using 4-inch donut cutter or round cookie cutters, cut out donut shapes.
3. In small bowl stir together powdered sugar and enough milk to make of drizzling consistency. Stir in cocoa powder or food coloring (if desired). Drizzle over waffles. Garnish with sprinkles or additional white glaze (if desired). ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 24939,"Chilled Creamy Cucumber Soup 3 cucumbers 2 cups of plain yogurt 1 clove garlic, minced 2 teaspoons honey 1 lemon Fresh or dried dill, to taste Water Salt Pepper Instructions: Peel cucumber and remove seeds. Grate to yield 3 cups. In food processor combine cucumbers, yogurt, garlic, honey and a squirt of lemon. Snip in dill. Process until smooth. Slowly add water until creamy. Season with salt and pepper and continue processing. Pour into a bowl. Chill. Serve. ","[Riesling, Sauvignon Blanc, Pinot Grigio]" 24940,"Quinoa Pancakes 1 cup white rice flour or gluten-free oat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 2/3 cup coconut yogurt, such as COYO dairy-free yogurt 1/3 cup water 2 large eggs, at room temperature 1 teaspoon pure vanilla extract 1 tablespoon pure maple syrup, plus more for serving 1 cup cooked quinoa, cooled Coconut oil or grapeseed oil, for the pan Unsalted butter, for serving Instructions: In a large bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the coconut yogurt, water, eggs, vanilla and 1 tablespoon syrup. Add the wet ingredients to the bowl with the dry and whisk until a few lumps remain. Fold in the quinoa. Heat a large skillet or griddle over medium heat. Brush with a bit of oil or butter and scoop 1/4 cup rounds of the batter on the griddle. Allow to cook for 2 to 3 minutes on the first side or until little bubbles start to form on the surface. Flip the pancakes and cook an additional minute. Remove to a plate and keep warm while preparing the remaining batter. Serve warm with butter and more pure maple syrup. ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]" 24941,"Mean Green Smoothies 2 cups chopped kale leaves 1/2 cup plain yogurt
   1 tablespoon ground flaxseed, optional 2 ripe medium bananas
   1 Granny Smith apple, cored and chopped
   1 orange, peeled
   Instructions: Combine the kale, yogurt, flaxseed, if using, bananas, apple and orange in a blender along with 12 ice cubes. Pulse a few times, then puree until smooth, scraping down the sides as necessary. Divide among 4 glasses and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 24942,"Sauteed Shredded Brussels Sprouts 2 (12-ounce) packages fresh Brussels sprouts, trimmed 2 tablespoons unsalted butter 2 tablespoons good olive oil Kosher salt and freshly ground black pepper 1 tablespoon syrupy aged balsamic vinegar Instructions: Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disk. (You don't need to core them.) Process until they're all sliced. Heat the butter and olive oil in a very large (12- to 14-inch) saut pan over medium to medium-high heat. Add the Brussels sprouts, 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green. Off the heat, stir in the balsamic vinegar, season to taste and serve hot. Make ahead: Prep the Brussels sprouts and place in a plastic bag with a damp paper towel for up to a day. Saute before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24943,"Guajillo Queso 1 cup whole milk 3 dried guajillo chiles, stemmed, seeded and deveined
   1 tablespoon unsalted butter
   1 tablespoon all-purpose flour
   12 ounces shredded Queso Quesadilla or Monterrey Jack cheese Salt Serving suggestions: chicharrones, tortilla chips or pretzels Instructions: Heat the milk in a small pot on medium heat until warm. Remove from the heat, add the chiles and soak for about 20 minutes. Transfer to a blender and process until smooth. Melt the butter in a medium saucepan over medium heat. Add the flour and cook for 1 minute. Whisk in the cl-seasoned milk (the color will be red) and cook slightly until thickened. Remove from the heat and stir in the cheese. Season with salt. Serve immediately with chicharrones, tortilla chips or pretzels. ","[Rioja, Tempranillo, Garnacha, Barbera]" 24944,"Hibiscus Whiskey Sour 2 cups dried hibiscus flowers 2 ounces bourbon 3/4 ounce simple syrup
   1 small egg white
   1 maraschino cherry
   Instructions: For the hibiscus tea: Boil 4 cups water, then pour over the flowers. Let steep until room temperature. Strain. For the whiskey sour: Add bourbon, simple syrup, egg white and 3/4 ounce hibiscus tea to a cocktail shaker. Add ice and shake until frothy. Strain into a coupe glass with a maraschino cherry in the bottom. ","[Bourbon, Rye, Gin]" 24945,"Goat Cheese Toasts 36 slices (1/2-inch thick) baguette bread 3 tablespoons olive oil 8 ounces soft fresh goat cheese 4 ounces cream cheese 2 teaspoons finely chopped fresh Italian parsley leaves 2 teaspoons finely chopped fresh thyme leaves 2 teaspoons finely grated lemon peel Salt and coarsely ground multi-colored or black peppercorns 1/2 cup pitted Sicilian green olives or kalamata olives, finely chopped 2 tablespoons thinly sliced chives Instructions: Preheat the oven to 375 degrees F. Arrange the bread slices on 2 heavy large baking sheets. Brush olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes. Blend the goat cheese and cream cheese in a food processor until smooth and creamy. Add the parsley, thyme, and lemon peel. Using the on/off button, pulse just to blend. Season with salt and pepper, to taste. Spread the cheese mixture over the crostini. Sprinkle with the olives, chives, and more pepper. Arrange the toasts on a platter and serve. Do-Ahead Tip: The crostini and cheese mixture can each be prepared 2 days ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese mixture. Let the cheese mixture stand at room temperature for 1 hour to soften slightly before spreading over the crostini. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 24946,"Cincinnati-Style Chili 16 ounces tomato sauce 12 ounces tomato paste
   1 yellow onion, grated
   2 tablespoons chili powder
   2 tablespoons cocoa powder
   2 tablespoons sugar
   2 teaspoons kosher salt
   1 teaspoon ground cinnamon
   1 teaspoon ground cumin
   1 teaspoon garlic salt
   1/2 teaspoon ground allspice
   1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cloves
   2 bay leaves
   2 pounds ground beef (I use chuck)
   1 tablespoon white wine vinegar
   1 pound spaghetti, cooked according to package directions and tossed in olive oil to prevent sticking One 15-ounce can kidney beans, drained
   1 white onion, diced
   Two 8-ounce blocks Cheddar, grated
   Hot sauce, optional
   Oyster crackers, for serving
   Instructions: For the chili: In a stockpot or Dutch oven, combine the tomato sauce, tomato paste, onions, chili powder, cocoa powder, sugar, kosher salt, cinnamon, cumin, garlic salt, allspice, pepper, cayenne, cloves, bay leaves, beef (do not brown first) and 2 cups water. Mix until combined. Cover and simmer over medium-low heat for approximately 2 hours. Stir in the vinegar and simmer for another 30 minutes. To serve: Serve on a bed of spaghetti and top with the beans, onions and a mound of cheese (or any preferred combination). Add hot sauce, if desired, and eat with oyster crackers. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 24947,"Grilled Vegetables with Sun Dried Tomato Vinaigrette 4 sundried tomatoes, in oil, chopped 1/4 cup red wine vinegar 3 garlic cloves, smashed 2 tablespoons basil chiffonade 1/2 cup olive oil Salt and freshly ground pepper 2 portobello mushrooms, cleaned and stems removed 1 small head fennel, quartered 4 artichokes, cleaned and quartered 1 yellow zucchini, quartered 1 green zucchini, quartered 1/4 cup olive oil Instructions: Place tomatoes, vinegar, garlic and basil in a blender and blend until smooth. Slowly add the olive oil until emulsified. Season with salt and pepper to taste. Preheat grill. Brush the vegetables with olive oil and season with salt and pepper to taste. Grill until cooked through. Arrange on a platter and drizzle with tomato vinaigrette. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 24948,"Bean and Butternut Squash Picadillo 1/4 pound (4 or 5 slices) thick-cut bacon, chopped 1 medium white onion, finely chopped 1 large red bell pepper, stemmed, seeded, and coarsely chopped
   2 garlic cloves, very finely chopped 2 quarts chicken stock (low-sodium store-bought is fine) 1 medium butternut squash (about 3/4 pound), peeled, seeded, and cut into 1/2-inch cubes) One 28-ounce can or two 15-ounce cans black-eyed peas, drained and rinsed 2 tablespoons Garlic-Chipotle Love, recipe follows 1 1/2 cups corn kernels, fresh or frozen 1/4 cup thinly sliced fresh basil leaves Salt and freshly ground black pepper
   Rice and salsa, for serving 1 cup canola oil 12 garlic cloves, peeled 3 tablespoons chopped canned chipotle chiles in adobo sauce 1/4 cup chopped fresh cilantro Grated zest of 1 lime 1 teaspoon salt Instructions: Cook the bacon in a medium stockpot or Dutch oven over medium heat until it's lightly browned and has rendered its fat, about 5 minutes. Add the onion, bell pepper, and garlic and cook until the onion is tender and translucent, about 6 minutes. Pour in the chicken stock and add the squash cubes. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the squash is tender, 15 to 20 minutes. Add the black-eyed peas, Garlic-Chipotle Love and corn. Simmer until the picadillo has thickened and the flavors come together, about 12 minutes.
   Stir in the basil and salt and pepper to taste. Divide among six bowls, and serve with rice and salsa. Preheat the oven to 300 degrees F. Pour the oil into a heavy ovenproof medium saucepan and add the garlic. Cover the pot with foil, put it in the oven, and cook until the garlic turns a nutty brown and is really soft (think cream cheese), about 45 minutes. Remove the pot from the oven and let the garlic and oil cool to room temperature. Put the garlic and the now garlic-infused oil in a food processor or blender. Add the chipotles and sauce, cilantro, lime zest, and salt and puree until the mixture is very smooth. Store in the fridge in a tightly covered container for up to 2 weeks or freeze for up to a month.
   ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Garnacha]

" 24949,"Cake and Berries with Melted Ice Cream Sauce 1/2 pint strawberries, sliced 1/2 pint blueberries or blackberries 2 teaspoons sugar 1/2 loaf pound cake, cut into cubes 2 cups strawberry or vanilla ice cream Instructions: Mix the berries together with a little sugar. Pile cake cubes up in goblets or sundae cups. Top the cake with berries. Melt ice cream in microwave for 15 to 20 seconds. Stir out any bumps in your melted ice cream and pour evenly over cake and berries. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 24950,"Refreshing Bulgur Salad 1 cup cracked bulgur wheat 1 tomato, seeded and diced 1 cucumber, seeded and diced 1 onion, diced 1 clove garlic, minced 1 lemon, juiced 1 tablespoon red wine vinegar 3 tablespoons olive oil 2 teaspoons fresh mint, chopped 2 teaspoons fresh parsley,chopped Salt Pepper Instructions: Prepare bulgur wheat according to package directions or, in a large bowl pour 1 cup boiling water over bulgar wheat. Cover with plastic wrap and let sit for one hour. In separate bowl combine tomatoes, cucumber, onion and garlic. Add the juice of one lemon. Add vinegar and oil. Toss to coat. Add mint and parsley. Season with salt and pepper to taste. Chill for at least one hour before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 24951,"Vanilla Ice Cream with Bourbon Butterscotch Sauce 1/2 stick butter 1/2 cup light brown sugar 2 tablespoons corn syrup 1/2 cup heavy cream 1 tablespoon bourbon Big pinch of salt Good quality vanilla ice cream, for serving Instructions: Add the butter, sugar, corn syrup and heavy cream to a medium-size saucepan and cook while stirring over medium heat for 5 to 7 minutes. Once the butterscotch appears syrupy and thick, remove the saucepan from the heat and carefully stir in the bourbon. (It will sputter and boil when you do this.) Stir in a big pinch of salt and let cool slightly before serving. Serve the butterscotch over good vanilla ice cream. ","[Bourbon, Port, Sherry, Madeira]" 24952,"Steamed Lobster 4 live lobsters (1 1/2 pounds each) 2 lemons, halved, plus more for serving 1 tablespoon sea salt Lemon-Caper Mayonnaise, recipe follows 3 cups mayonnaise 4 garlic cloves, coarsely chopped 2 lemons, juiced 3 tablespoons capers, drained and coarsely chopped 2 handfuls chopped flat-leaf parsley Sea salt and freshly ground black pepper Instructions: Fill a large steamer or soup pot, with about 2 inches of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Bring to a boil over medium heat. Place the lobsters in the steamer basket or directly in the pot, cover, and allow to steam until they turn bright red, about 15 minutes. Remove the lobsters from the pot and cool to room temperature, and then chill thoroughly before cracking open. Serve with lemon wedges and Lemon-Caper Mayonnaise as part of a raw shellfish bar. Combine all ingredients in a mixing bowl and blend with a wooden spoon to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with steamed lobster and poached shrimp. Yield: 3 cups ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 24953,"Horseradish Cream 1 cup sour cream 2 tablespoons prepared horseradish Olive oil Kosher salt and freshly ground black pepper Chives, finely chopped, for garnish Instructions: Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Garnish with chopped chives and serve with short ribs. ","[Chardonnay, Sauvignon Blanc, Riesling]" 24954,"Figs with Fennel, Goat Cheese and Green Peppercorn Vinaigrette 12 medium size Mission figs (Turkey or Kadota figs may be used also) 1 head fennel, diced 2 tablespoon olive oil, for sauteing Salt and fresh black pepper 1 tablespoon lemon zest, finely grated 2 tablespoons fresh chopped tarragon 1 to 2 tablespoons extra virgin olive oil to finish 1/4 to 1/2 pound goat cheese such as Humboldt Fog cut into wedges (a soft cream cheese such as Brie may be substituted) 2 tablespoons balsamic vinegar 6 to 8 tablespoons extra virgin olive oil 1 tablespoon green peppercorns in brine 2 tablespoons finely minced shallots Salt Instructions: Cut stem end off figs about 1/2-inch down. Use a melon baller or small spoon to hollow out the fig. Chop and reserve the insides of the figs. Set the figs aside. The stem pieces may be saved as \hats\ for the presentation. Heat the olive oil in a medium saute pan. When the oil is hot but not smoking add the fennel. Toss or stir the fennel until golden. Season with salt and a touch of black pepper. Remove the pan from the heat and add the lemon zest, reserved fig insides and tarragon. Finish with the extra virgin olive oil, adding just enough to have the filling bind together. Remove the filling from the pan and let cool. Rinse, then finely chop the green peppercorns. In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil and shallots. Season with salt after adding the peppercorns, as they can be salty. The vinaigrette can be made a day in advance and held refrigerated. Let the vinaigrette sit for about a half hour at room temperature before serving if you have refrigerated it. Just before serving, fill each fig with cooled fennel mixture. Cover with reserved stem pieces if you wish. Place 2 figs on a plate along with a wedge of the cheese. Drizzle the figs with the vinaigrette. Some suggested garnishes are fresh grape leaves, the fine inner leaves of the fennel bulb, or chervil plunches. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 24955,"Cornbread and Chili Bites Cooking spray, for the muffin pan 1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup buttermilk
1 large egg
1 tablespoon unsalted butter, melted
1 tablespoon vegetable oil 1/4 pound ground beef chuck Kosher salt
1/2 small onion, finely chopped
1 1/2 teaspoons chili powder
2 tablespoons tomato paste
1 teaspoon bittersweet or semi-sweet chocolate chips
1 scallion, thinly sliced About 1/4 cup shredded Cheddar or Mexican cheese blend
Instructions: For the cornbread: Preheat the oven to 400 degrees F. Generously spray a 12-cup muffin pan with cooking spray. Whisk together the cornmeal, flour, sugar, salt and baking soda in a medium bowl. In a separate small bowl, whisk together the buttermilk, egg and butter. Pour the buttermilk mixture into the cornmeal mix and whisk until incorporated. Divide the batter evenly between the prepared muffin cups (1 tablespoon plus 1 teaspoon per cup). Rap the muffin pan on the counter several times so the batter spreads evenly in each cup. Bake until slightly domed on top and golden brown on the underside, about 10 minutes. Cool completely in the pan. Hold a paring knife at an angle to cut a conical shape out of the top of each muffin so that the base is like a shallow bowl. Reserve the cut-out tops. For the chili: Heat the oil in a medium skillet over medium-high heat. Add the beef and 1/4 teaspoon salt and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the onion and chili powder. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute. Add the chocolate and 3/4 cup water and simmer, stirring occasionally, until most of the liquid has cooked off, about 10 minutes. Keep warm or reheat before serving. Make the bites: Reheat the cornbread if desired (the best way is in the microwave 1 to 2 minutes to avoid drying them out). Divide the chili evenly between the cornbread cups and top with a sprinkling of cheese and scallions. Place the cornbread top on top and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]

" 24956,"Manicotti 2 to 3 cups tomato sauce 1 pound ricotta 1 egg Salt and pepper, to taste Crepes, recipe follows 1 1/2 pounds mozzarella 1 cup of cold water 3 large eggs 1 cup all-purpose flour Instructions: Preheat oven to 350 degrees. Layer a large ovenproof baking dish with about 1/4 of the tomato sauce. In a medium bowl mix the ricotta with the egg, salt, and pepper. Spread the ricotta on the Crepe in a straight line, fold edges of crepes over. Place in pan, flap side up. Put a thin slice of mozzarella on each manicotti. Pour tomato sauce over all. Bake at 375 degrees for 30 minutes. Serve. In a medium bowl whisk eggs and water until smooth. Add flour, 1/4 cup at a time, and stir until smooth. Heat 6-inch skillet on medium heat. Grease skillet lightly. Ladle about 3 tablespoons of batter in skillet and spread it around. Cook until firm, but not brown. Flip crepes out and cool on a paper towel. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 24957,"Lemon Meringue Beehives 4 tablespoons cold unsalted butter, cut into small pieces 1 cup flour 1/4 teaspoon salt 1/4 cup creme fraiche 1 egg yolk 3 eggs 3/4 cup sugar 1 1/2 lemons, zested 1/2 cup fresh lemon juice (from about 3 lemons) 6 tablespoons cold unsalted butter 1/2 cup egg whites (from about 4 eggs)* 1/2 cup sugar Instructions: Pastry Bases: Mix the butter, flour, and salt until sandy in a mixer fitted with a paddle attachment. In a separate bowl, blend the yolk and creme fraiche. Add to the flour mixture and mix until barely combined. Form into a disk, wrap, and refrigerate at least 2 hours or up to 3 days.
Lemon Curd: Bring 2 inches of water to a simmer in a saucepan. Whip the eggs and sugar until light and fluffy in a mixer fitted with a whisk attachment. Add the lemon zest and juice and place the bowl over the simmering water (without letting the bowl touch the water; pour some out if needed). Cook until thickened, whisking occasionally, about 20 minutes. Remove from the heat and whisk in the butter. Let cool to room temperature, cover, and freeze overnight or up to 3 days.
Heat the oven to 375 degrees F. Flour a work surface and roll out the dough to 1/8-inch thick. Prick all over with a fork then cut out 2-inch rounds. Transfer to the cookie sheet. Bake until light golden brown, 10 to 15 minutes and let cool. (The whole recipe can be made up to this point up to 3 days in advance.)
Up to 6 hours before serving, assemble the dessert. Arrange the pastry rounds in a pan that will fit in your freezer (use two, if needed). Use a small ice cream scoop to place a ball or scoop of frozen lemon curd (it won't be frozen solid) onto each round. Place back in the freezer while you make the meringue. Meringue: Whip the egg whites until foamy, then add the sugar and continue whipping until stiff and glossy. Transfer to your pastry bag. Pipe meringue around the base of each pastry round, spiraling around and up the lemon curd ball and gradually enclosing the top to create a beehive. Fire up your kitchen torch and brown until lightly browned all over. Return to the freezer until ready to serve, up to 4 hours.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24958,"Prawn, Asparagus and Saffron Risotto 1/3 cup extra-virgin olive oil 14 ounces carnaroli rice 4 shallots, thinly sliced 2 cloves garlic, thinly sliced 2 pinches saffron threads 2/3 cup white wine 2 1/2 cups fish or vegetable stock 10 green prawns, peeled and cleaned 15 asparagus spears 3 ounces butter 1 tablespoon chopped parsley leaves Sea salt Instructions: In a large saucepan over medium-high heat, heat the olive oil. Add in the rice and toast, stirring frequently, for 2 minutes. Add the shallots, garlic, and saffron and saute everything together for 1 more minute. Add the wine and without stirring, turn down the heat to medium-low and shake the pot every few minutes. Once the wine has been reduced, add the stock 2/3 of a ladle at a time until liquid covers the rice completely. Add few pieces of prawns and asparagus to get the flavor through during the cooking process for 12 to 15 minutes. Add the rest of the prawns and asparagus the last 2 minutes if cooking. When the rice is still al dente, remove from heat. Add in the butter and parsley, and season, to taste, with sea salt. Stir everything in together and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 24959,"Farro Salad with Tomatoes and Herbs 4 cups water 10 ounces farro (about 1 1/2 cups) 2 teaspoons salt, plus more to taste 1 pound tomatoes, seeded and chopped 1/2 sweet onion (recommended: Walla Walla) chopped 1/4 cup snipped fresh chives 1/4 cup finely chopped fresh Italian parsley leaves 1 large garlic clove, minced 2 tablespoons balsamic vinegar Freshly ground black pepper 1/4 cup extra-virgin olive oil Instructions: Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool. Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine. In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat. The salad can be refrigerated overnight. Bring to room temperature before serving. ","[Barolo, Barbaresco, Chianti, Rioja]" 24960,"Brioche French Toast 4 1/3 cups unbleached all purpose flour 3 1/2 ounces water 3/4 cup sugar 18 ounces eggs 1 scant tablespoon sea salt 18 ounces sweet butter, at room temperature 1/4 cup yeast 3 eggs 1/4 teaspoon of vanilla 1 Tablespoon of sugar 1/4 cup of milk Instructions: For brioche: place all ingredients except the butter in a mixer equipped with a dough hook (preferably a kitchen aid k5). Mix on slow speed for 7 minutes until the dough has come together and is elastic and smooth Increase the speed of the mixer to medium and gradually add the butter in small pieces waiting for each piece to be absorbed in the dough before adding the next. This process will take at least 7 more minutes until all the butter is incorporated in the dough. When finished the dough will be very smooth, elastic, velvety and extremely soft. It is important not to add more flour to the dough, it should be extremely soft. Place dough in refrigerator overnight or for at least 6 hours. After dough has rested divide in 2 pieces and shape into logs of 8 inches long and 3 inches across. Place in a warm draft free place approximately 80 degrees and cover with a damp cloth It will take at least 2 hours for the bread to double in volume, eggwash with a mixture of whole eggs and heavy cream and bake in a 375-degree oven for 50 minutes until golden brown and hollow sounding. The bread should completely cool before slicing. It would probably be best if brioche be made the night before the French toast is to be made. For the French toast: Blend all ingredients together, place in a low flat-bottomed baking dish large enough to accommodate the whole slices of brioche. Slice brioche to 1 inch thick slices, soak in egg mixture, be sure the slices are saturated. Heat a large cast-iron skillet to medium heat, add 1 tablespoon of butter and cook Fench toast for about 3 minutes on either side until golden brown. Serve immediately with warm maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 24961,"Steak Salad with Potatoes and Arugula Kosher salt and freshly ground black pepper One 1-pound strip steak, 3/4- to 1-inch thick 3 tablespoons olive oil 1/2 teaspoon paprika 3 tablespoons rice wine vinegar 1 tablespoon whole-grain mustard 8 ounces small red-skinned potatoes 2 teaspoons soy sauce 2 teaspoons Worcestershire sauce 8 ounces baby arugula (about 12 cups) 2 tomatoes, chopped Instructions: Put the potatoes in a medium pot and cover with cold water by 1 inch; add a generous pinch of salt. Bring to a boil and cook until tender throughout, about 10 minutes. Drain, cool slightly and then halve or quarter if large.
While the potatoes cook, season the steak generously on both sides with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the steak and cook, turning once, until brown on both sides and cooked to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board to rest for 5 minutes and reserve the skillet for making the vinaigrette.
Bring 1/4 cup water and the paprika to a boil in the reserved skillet over medium-high heat, scraping up any brown bits, until slightly reduced, about 30 seconds. Remove from the heat and stir in the vinegar, mustard, soy sauce, Worcestershire and the remaining 2 tablespoons oil.
Thinly slice the steak against the grain. Pour any accumulated juices into the skillet with the vinaigrette. Divide the arugula, tomatoes and potatoes among 4 large plates or bowls. Top with the sliced steak and evenly drizzle with the vinaigrette.
","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 24962,"Raspberry and Oatmeal Swirls 2 cups frozen raspberries 4 teaspoons confectioners' sugar 2 heaping cups Greek or whole milk yogurt 1/2 cup oatmeal cookie crumbs Special equipment: 6 (3/4-cup capacity) glasses Instructions: Put the frozen raspberries into a blender with the sugar, and puree. You may have to be patient as they will be difficult to blitz at first since they are extremely hard when frozen. Spoon 1 to 2 teaspoons of the raspberry puree into each glass, top with 2 tablespoons of the yogurt and sprinkle a layer of cookie crumbs on top. Cover the crumbs with 1 more layer of yogurt, then raspberry puree and finally cookie crumbs again. These can be prepared the night before, in which case don't sprinkle the final layer of cookie crumbs until you are ready to eat the swirls but leave the glasses with the yogurt on top, covered with plastic wrap. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 24963,"Katsu-Sando with Shaved Cabbage 1/4 cup ketchup or tomato puree 1/4 cup honey
1/4 cup fig or prune jam
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup Worcestershire sauce
1/4 cup mayonnaise 2 tablespoons spicy Japanese mustard powder
Zest of 1/2 orange
1/2 cup all-purpose flour Salt and freshly ground black pepper Salt and freshly ground black pepper
3 large eggs
1/2 cup panko breadcrumbs
2 tablespoon cornstarch
4 boneless skinless chicken breasts or pork cutlets, pounded thin
2 tablespoons unsalted butter
8 slices white sandwich bread Shredded green cabbage, for serving Instructions: For the tonkatsu sauce: Combine the ketchup, honey, jam, soy sauce, vinegar and Worcestershire in a small bowl and stir to mix together. For the karashi mayonnaise: Combine the mayonnaise, mustard and orange zest and stir to mix together. For the chicken or pork katsu: Arrange 3 shallow bowls or pans. In the first put the flour, seasoning with salt and pepper. In the second, add the eggs and whisk for 1 minute. In the third, mix together the panko, cornstarch and salt and pepper. Lay the cutlets first in the flour, dusting off any excess. Next, dredge the cutlets in the egg, again allowing the excess egg to drip away. Finally, dredge the cutlet in the panko-cornstarch mixture, applying a bit of pressure on the meat to ensure the breading sticks properly. Place on a baking sheet or platter and let sit for 5 minutes. In a large saute pan, heat the butter over medium heat until bubbles start to appear. Add the cutlets and pan fry until golden brown and crispy, 3 to 4 minutes per side. Spread half the bread slices with the tonkatsu sauce and karashi mayonnaise. Top with some cabbage, a cutlet and the remaining bread and chow down! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 24964,"New Mexico Fruit Empanadas 2 cups unbleached flour 1/2 cup plus 1 tablespoon cooking oil
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon sugar
2 cups fresh or canned fruit 1/2 cup brown sugar or fructose
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Cinnamon sugar, for sprinkling Instructions: Preheat the oven to 325 degrees F. For the dough: Mix the flour oil, baking powder, cinnamon, sugar. Add just enough water to make the dough silky. Roll the dough out 1/8-inch thick and cut with a 4-inch cookie cutter. For the fruit: Mash the fruit with the sugar, cinnamon, cloves and nutmeg. Spoon 2 tablespoons of fruit on one half of a circle of dough, then fold it over to look like a half-moon. Pinch the edges with a fork to seal. Bake until brown, about 15 minutes, then sprinkle with cinnamon sugar. ","[Rioja, Tempranillo, Garnacha, Barbera]" 24965,"Easiest Ever French Toast 1-1/2 Tbsp. I Can't Believe It's Not Butter!? Spread 1 Tbsp. firmly packed dark or light brown sugar 1/4 tsp. ground cinnamon 4 slices whole grain bread, toasted Instructions: Combine I Can't Believe It's Not Butter!? Spread, brown sugar and cinnamon in small bowl. Spread on hot bread. TIP: The spread can be doubled and made ahead. Store covered in refrigerator. For an extra special twist, cut toast in strips and dip in maple syrup. Nutrition Information Per Serving: Calories 220, Calories From Fat 70, Saturated Fat 2g, Trans Fat 0g, Total Fat 8g, Cholesterol 0mg, Sodium 290mg, Total Carbohydrates 30g, Sugars 10g, Dietary Fiber 4g, Protein 7g, Vitamin A 8%, Vitamin C 0%, Calcium 6%, Iron 8% ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 24966,"Spaghetti and Turkey Meatballs 1/2 cup old-fashioned oats 1/4 cup milk
1/2 yellow onion, finely chopped
1/2 cup fresh baby spinach leaves, chopped
1/4 cup grated Parmesan 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, grated
1 large egg
1 pound ground turkey
4 to 8 tablespoons grapeseed oil
One 28-ounce can crushed tomatoes 2 tablespoons tomato paste
1 tablespoon fresh oregano, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, chopped 3 tablespoons red wine, optional (for the spicy version) 1 teaspoon red chili flakes, optional (for the spicy version) Pinch kosher salt 1 pound spaghetti Chopped fresh parsley, for garnish Chopped fresh basil, for garnish Grated Parmesan, for garnish Instructions: For the turkey meatballs: Add the oats to a food processor and pulse a few times. The consistency should resemble breadcrumbs. Add the oats and milk to a small bowl and set aside for 5 minutes. Add the onions, spinach, Parmesan, salt, pepper, garlic and egg to a large bowl and mix well. Add the oat mixture and combine. Lastly, add the turkey and gently fold into the wet mixture. Keep the mixture light by not over-mixing. Form into bite-size balls using a small cookie scoop for uniform meatballs. Heat 4 tablespoons of the oil in a large Dutch oven over medium heat. Add half of the meatballs and brown on all sides, 5 to 7 minutes. Remove and repeat with the second batch, adding more oil if needed. Set the meatballs aside but reserve the Dutch oven for the sauce. For the quick marinara sauce: Add the tomatoes, tomato paste, oregano, salt, pepper and garlic to the Dutch oven and stir. Bring to a boil. Reduce the heat, cover and let simmer for about 10 minutes. Gently add the browned meatballs to the sauce. Do not overcrowd. Simmer until the meatballs are cooked thoroughly, another 10 to 15 minutes. If making the optional spicy version, add the red wine and cl flakes in the last 2 minutes of cooking. Bring a large pot of water to a boil. Season with a generous pinch of salt. Add the spaghetti and cook until al dente, about 8 minutes. Combine some of the sauce with the cooked spaghetti. Plate the spaghetti and meatballs and add the remaining sauce over everything. Garnish with parsley, basil and grated Parmesan. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 24967,"Green Apple Pie Float 1 cup finely crushed graham cracker crumbs 1 pint cinnamon bun ice cream Two 12-ounce bottles green apple soda Instructions: Place 4 float glasses in the freezer to chill. Add a 1/2-inch layer of graham cracker crumbs to each chilled glass. Scoop 2 to 3 scoops of ice cream on top of the graham layer. Gently pour the soda on top of the ice cream. Top with more graham crumbs and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer]" 24968,"Rib Eye Steaks with Parsley Butter and Bloody Mary Shots 2 sticks unsalted butter, softened 2 tablespoons chopped fresh parsley 1 tablespoon lemon zest 1 tablespoon horseradish 1 tablespoon tomato paste 1/4 teaspoon celery salt Few dashes Worcestershire sauce Juice from 1/2 lemon Salt and freshly ground black pepper 3 cups tomato puree 1/4 cup vodka 1 tablespoon horseradish 1 1/2 teaspoons Worcestershire sauce 1 teaspoon hot sauce Squeeze of fresh lemon juice Salt and freshly ground black pepper 6 rib eye steaks Extra-virgin olive oil Salt and freshly ground black pepper 3 cups Italian flat-leaf parsley leaves 2 cups celery leaves 3 tablespoons extra-virgin olive oil 2 tablespoons lemon juice Salt and freshly ground black pepper Instructions: For the butter: Combine the butter, parsley, lemon zest, horseradish, tomato paste, celery salt, Worcestershire sauce and lemon juice in a bowl and stir to blend. Season with salt and pepper. Transfer the parsley butter to the bottom of a large zip-top bag. Push all of the butter to the bottom, roll into a log and freeze until ready to serve. For the bloody mary shots: Combine the tomato puree, vodka, horseradish, Worcestershire sauce, hot sauce, lemon juice, a pinch of salt and some pepper in a large bowl and chill in the fridge until ready to serve. For the steaks: Heat a large skillet over high heat. Rub the steaks with olive oil, sprinkle with salt and pepper and place in the hot skillet. Cook in batches if needed, do not crowd the pan. Cook the steaks for 2 to 3 minutes on each side. Make sure to get the edges cooked. Remove the steaks from the heat and let rest before serving. For the salad: Combine the parsley leaves, celery leaves, olive oil and lemon juice and toss well to combine. Season with salt and pepper. To serve: Transfer the steaks to plates and divide the salad among the plates. Remove the butter from the freezer and slice off the plastic bag. Cut slices of butter from the log and place 1 to 2 slices on top of the warm steaks. Divide the bloody mary mixture between 6 large shot glasses or small bowls and serve alongside the steak and salad. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 24969,"Fishwiches and Yogurt Tartar Sauce One 26-ounce bag frozen fries or tater tots One 8-ounce container (1 cup) Greek yogurt About 2 tablespoons Dijon mustard
1 lemon
About 3 tablespoons small capers, drained
About 3 tablespoons pickle relish or chopped cornichons
A handful fresh dill A handful fresh parsley A handful fresh chives
1 clove of garlic
Salt and pepper
About 3/4 cup AP flour About 1/4 cup cornstarch
1 tablespoon Old Bay Seasoning (a palm full)
About 2 teaspoons granulated garlic (2/3 palm full)
Salt and pepper
4 fillets lemon sole or tilapia
2 lemons
4 large eggs
About 4 tablespoons whole milk or half-and-half
1 loaf white bread, unsliced
Small head of iceberg lettuce
3 tablespoons olive oil or other neutral oil
3 tablespoons butter
Malt vinegar, for serving
Instructions: Gather ingredients. Heat oven to 425 degrees F. Arrange frozen fries or tots on parchment-lined baking sheet and cook 25 minutes to golden. For the sauce: In a bowl combine yogurt, mustard, zest and juice of lemon, capers and relish or chopped cornichons. Chop and add herbs and grate in a clove of garlic or chop and add, then stir and season with salt and pepper. For the fishwiches: In a shallow bowl or pan combine flour, cornstarch, Old Bay, granulated garlic, salt and pepper. Dress the fish with juice of a lemon. In a shallow dish or pan whisk together the eggs and milk or half-and-half. Cut bread into 1/2-inch slices and light- to medium-toast the slices. Shred lettuce. Heat the oil, 3 turns of the pan, in a large skillet over medium to medium-high heat, add butter. When butter foams, coat fish in flour, then shake off excess; dip in eggs and cook in pan to deeply golden on each side, 3 to 4 minutes. Drain on wire rack lined baking sheet. Cut remaining lemon into wedges. Serve fish on toast points open-faced or on whole slices as sandwiches piled up with lettuce and a lot of sauce, with lemon wedges on the side. Serve fries or tots alongside with vinegar to pass. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24970,"Marlin Burger 1 1/2 pounds fresh marlin 1 lemon, zested and juiced 1 lime, zested and juiced 1 onion, small dice 1/2 cup mayonnaise 1/2 cup olive oil 1/4 cup chopped fresh dill 1 tablespoon chopped garlic 1 tablespoon Dijon mustard 2 teaspoons hot pepper sauce, such as Tabasco Pinch of kosher salt and freshly ground white pepper 4 hamburger buns, toasted Lettuce, tomato, red onion and tartar sauce, for serving Instructions: Put the fish in a food processor and grind. Transfer the fish to a large mixing bowl. Add the lemon zest and juice, lime zest and juice, onion, mayonnaise, olive oil, dill, garlic, mustard, hot sauce, salt and pepper and mix everything together by hand. Make eight 3-ounce patties and pan sear in a nonstick pan over medium heat. Don't overcook. Put 2 patties on each bun and serve with lettuce tomato, red onion and tartar sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 24971,"Hanger Steaks with Ginger-Cranberry Sauce 1 tablespoon olive or canola oil 2 (8-ounce) hanger steaks, at room temperature Salt and ground black pepper
1 1/2 cups fresh cranberries 1 tablespoon honey Zest and juice of 1 small orange
1 spring rosemary, leaves removed and roughly chopped 1 (1-inch) knob ginger, peeled and roughly chopped Instructions: Place a large cast-iron skillet over medium-high heat with the oil. Season the steaks liberally with salt and pepper and sear in the skillet, turning once, until cooked to your desired doneness (about 6 minutes per side for medium). Let the cooked steaks rest on a plate for about 10 minutes before slicing. While the steaks are cooking, in the bowl of a food processor combine the cranberries, honey, orange zest and juice, rosemary and ginger. Pulse the machine 15 to 20 times to coarsely chop and combine all of the ingredients. Season with salt and pepper. Reserve the cranberry sauce. Serve the steaks by thinly slicing them against the grain and garnishing with the reserved cranberry sauce. ","[Malbec, Syrah, Tempranillo, Barolo]" 24972,"Gina's Buttermilk BBQ Sauce 1 cup apple cider 1 tablespoon brown sugar 1/2 cup Neely's BBQ sauce, or store-bought BBQ sauce 1 tablespoon buttermilk 4 cooked thick-cut pork chops Instructions: In a small saucepan over medium heat, reduce the apple cider and brown sugar until thick and syrupy, about 25 minutes. Reduce heat and stir in BBQ sauce. Turn heat off. Add buttermilk and mix. Serve on top of pork chops. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 24973,"Barley Candy 2 cups sugar 2/3 cup light corn syrup 3/4 cup water 1 to 2 drops flavored oil, optional 1 drop food coloring, optional Instructions: In a saucepan, combine sugar, corn syrup, and water. Cook over high heat until mixture boils and reaches 300 degrees F. Remove from heat and allow to stand until bubbles have settled. If desired, add 1 to 2 drops of a flavored oil (lemon, peppermint, orange, spearmint) and 1 drop of food coloring. Note: work quickly and limit stirring. As recipe begins to cool it will solidify rapidly. Pour into candy molds sprayed with cooking spray. Keep mixture warm on a double boiler. If mixture begins to harden, and becomes thick, it may be warmed in a microwave for a few seconds. When candies are cooled, store in an airtight container or pack individually. Hard candy molds may be purchased at most cake decorating and party supply stores. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 24974,"Pecan Pralines 2 cups granulated sugar 1 cups half-and-half 1/3 stick butter 1/8 teaspoon baking soda 1 1/2 cups whole pecans Instructions: Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn't melted. Cook until mixture reaches 238 to 241 degrees F on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Riesling, Merlot, Zinfandel]" 24975,"Bolo's Black Beans and Rice 1 pound black beans, picked over 1 ham hock 4 tablespoons unsalted butter, divided 1 tablespoon olive oil 1 Spanish onion, finely diced 1 1/2 cups long-grain white rice 2 3/4 cups water 1 recipe Pesto, recipe follows Salt and freshly ground black pepper 2 cups fresh cilantro leaves 3 tablespoons pine nuts 8 cloves roasted garlic 1 cup olive oil 1/2 cup grated Parmigiano-Reggiano Instructions: Soak beans overnight in large bowl of cold water. Drain, transfer to a large saucepan and cover with cold water by 2 inches. Add the ham hock, bring to a boil over high heat, then reduce to medium heat and simmer until tender, 1 to 1 1/2 hours. Drain and set aside. Heat 2 tablespoons of the butter and oil in a medium saucepan over high heat until the butter has melted. Add the onion and cook until soft, 3 to 4 minutes. Add the rice and stir to coat in the mixture. Add 2 3/4 cups water and 1 tablespoon of salt (or to taste), stir and bring to a boil over high heat. Reduce the heat to medium, cover the pan and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, for 5 minutes. Remove the lid, fluff the rice. Transfer the beans and rice to a large pot, add the pesto, remaining butter and about 1/4 cup of water and cook until the water is absorbed. Season with salt and pepper. Combine cilantro, pine nuts and garlic in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and process until combined. Add the cheese, salt and pepper and pulse a few times to incorporate. Transfer to a bowl. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 24976,"Pirozhki 2 cups flour 1/2 teaspoon salt 1/2 sugar 1 teaspoon dried yeast 2 tablespoons softened butter 1 egg beaten 6 tablespoons warm milk 1 teaspoon cumin 6 ounces chopped duck confit 3 ounces chopped plums 3 ounces toasted chopped walnuts 2 ounces chicken stock 1 tablespoon chopped cilantro 2 oranges juiced and zested Instructions: Mix flour, salt and sugar, mix and then add yeast. Add the butter, egg, milk and cumin. Mix until smooth, cover and let rest for 1 hour at room temperature to rise. Mix duck, plums, walnuts and remaining ingredients place on stove and simmer for 3 minutes. Season with salt and pepper. Let cool. Roll out dough to 1/8-inch thick and cut into 3-inch circles. Place 1 teaspoon of mixture in the center of each circle, fold over and crimp edges. Bake in a preheated 350 degree oven for 10 minutes until golden brown. Serve with sour cream and grilled apples. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 24977,"Italian Giambotta Olive oil 1/4 pound fresh mushrooms, cleaned and sliced 1 medium onion, diced 4 Italian fryer peppers, sliced 1 red bell pepper, small diced 1 baby eggplant, sliced 2 ripe tomatoes, thinly sliced 2 medium zucchini, sliced 3 medium potatoes, diced Salt and pepper Instructions: In a cast iron skillet, heat a small amount of olive oil. Add onions and saute until translucent. Add all the remaining vegetables, season with salt and pepper and bring to a simmer. Stir well and cover the pan. Let cook on a low flame for about 20 minutes, stirring often. Remove cover and continue to cook vegetables until tender and no cooking liquid remains in the skillet, about 15 minutes more. Adjust seasoning and serve hot, or cool down. ","[Barolo, Chianti, Tempranillo, Garnacha]" 24978,"French Toast with Bacon, Onion and Tomato Jam 8 slices bacon, cut into 1/4-inch lardons Extra-virgin olive oil 1 small onion, cut into 1/4-inch dice Kosher salt Pinch of red pepper flakes 1 medium beefsteak tomato, seeded and cut into 1/2-inch dice 2 sprigs oregano, leaves finely chopped For the French toast: 4 large eggs 1 cup whole milk Pinch of cayenne pepper (optional) 8 slices white bread 1 cup grated Gruyere or monterey jack cheese For the eggs: 2 tablespoons chopped fresh chives Instructions: Make the filling: Toss the bacon into a large skillet with a few drops of olive oil. Bring the pan to medium heat and cook the bacon until brown and crisp, about 13 minutes. Spoon off about half of the drippings. Add the onion to the pan and season with salt and the red pepper flakes. Continue to cook, stirring occasionally, until the onion is soft and very aromatic, 8 to 10 more minutes. Add the tomato, season with more salt and cook another 8 to 10 minutes, or until the tomato is soft and mushy and most of the liquid has evaporated. Taste and reseason if needed. Stir in the oregano and let cool. Make the French toast: Preheat the oven to 200 degrees F. In a wide dish, combine the eggs, milk, cayenne (if using) and a pinch of salt. Beat until smooth and homogeneous. Lay 4 slices of bread on a work surface. Sprinkle each piece of bread lightly with cheese (use about half of the cheese). Spoon a quarter of the bacon filling onto each piece of bread, then sprinkle with the remaining cheese. Top each slice with another piece of bread and press to secure. Working in batches, soak each \toast\ in the egg mixture, about 1 minute; flip and soak the other side. While the toasts are soaking, coat a large saute pan with olive oil and bring the pan to medium heat. Working in batches so you don't crowd the pan, cook the toasts for 2 to 3 minutes per side. The toasts should be golden brown, lovely and crisp-YUM! Transfer the toasts to a baking sheet and place in the oven to keep warm. Make the eggs and assemble: Coat a large nonstick skillet lightly with olive oil and bring to medium heat. Add the eggs to the pan, working in batches if necessary. Cook until the whites are cooked through and the yolks are warm and runny, 3 to 4 minutes. Remove the toasts from the oven and top each with a perfectly fried egg. Sprinkle with chives and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 24979,"South by Southwest 6 scallions, top 2 inches of green removed 2 tablespoons umeboshi paste (Japanese pickled plum paste, available in natural foods stores or Japanese food shops) 6 tablespoons chopped fresh parsley leaves 6 tablespoons toasted sesame butter or tahini 3 tablespoons lemon juice 1 teaspoon minced fresh ginger 2 cups cornmeal 1 cup whole wheat pastry flour 1 cup unbleached white flour 3 tablespoons baking powder 2 cups soy milk 1/2 cup canola oil 1/2 teaspoon sea salt 1/3 cup maple syrup 3 tablespoons olive oil 3 cups dried red beans, soaked overnight 3 bay leaves 2 tablespoons sea salt 3 tablespoons olive oil 1 large onion, diced 1/2-inch
2 large carrots, diced 1/2-inch 4 stalks celery, diced 1/2-inch
2 small butternut squash, skinned and diced 3/4 inch 1 small red bell pepper, diced 1/2-inch 1 small green bell pepper, diced 1/2-inch 1/4 jalapeno pepper, minced (about 1 teaspoon) 1/4 cup minced garlic 4 cups diced okra or zucchini, 1/2-inch cubes 1 tablespoon chili powder 3 tablespoons dried sage 1 teaspoon crushed red pepper flakes 1 small (6-ounce) can tomato paste 2 cups canned whole tomatoes with juice 2 cups water or vegetable stock 1/4 cup tamari 1 cup minced cilantro leaves 1 bunch kale, trimmed, sliced diagonally into 1/4-inch strips (about 10 cups) 1 bunch collard greens, trimmed, sliced diagonally into 1/4-inch strips, (about 10 cups) 2 tablespoons olive oil 1/2 cup minced garlic 1 large onion, sliced thin (about 2 cups) 1/2 tablespoon sea salt 2 tablespoons tamari Instructions: Place all ingredients in a food processor and puree until smooth. Transfer to a bowl and refrigerate for 2 to 3 hours before serving. Preheat oven to 400 degrees F.
Sift cornmeal, flours and baking powder into a large bowl. Mix well. In a separate bowl, whisk together the soy milk, oil, salt, and syrup. Pour the wet ingredients into the dry, stirring just until the dry ingredients are moistened.
Oil an 11-inch round cast iron skillet with the olive oil. Over high heat, heat the oil until it starts to smoke. Pour the batter into the heating skillet. Bake approximately 40 minutes, or until the cornbread is firm to the touch and a toothpick comes out clean. Let cool before slicing. Drain and rinse the beans. Place the beans in a medium saucepan with the bay leaves and add enough water to cover the beans by 1-inch. Cover and bring to a boil, then reduce the heat and simmer for 35 minutes. Add 1 teaspoon of salt in the last 5 minutes of cooking. Beans will still be tough. They will complete their cooking in the stew. Reserve both the beans and the cooking juices while completing the preparation of the stew.
Over medium to high heat in a large pot heat the oil, onions and carrots, cook until softened, about 5 minutes. Add the celery, squash, bell peppers, jalapeno, and garlic, cook 5 minutes more. Add the okra, spices, remaining salt, and the tomato paste.
In a food processor, puree the whole tomatoes with their juice until you have a tomato soup-like consistency. Stir the tomato mixture into the vegetables. Add the beans, the bean cooking juice, and the water or vegetable stock. Cover and simmer until beans are tender, about 20 minutes. Add the tamari and cilantro. Serve hot. Steam the greens about 2 to 3 minutes in a steamer basket. Set aside.
Heat the oil and garlic in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the cooked greens and salt, tossing with the onions and garlic, cook until greens are softened, about 3 minutes. Sprinkle with the tamari and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 24980,"Pico de Gallo 3 plum tomatoes, chopped 1/2 red onion, chopped 1 jalapeno, seeded and chopped 3 tablespoons cilantro, chopped Juice of one lime 1 tablespoon olive oil Salt and pepper Instructions: In a medium bowl combine tomatoes, onion, jalapeno and cilantro. Stir in lime juice and olive oil. Season with salt and pepper. ","[Rioja, Tempranillo, Garnacha]" 24981,"Barbecued Chinese Chicken Lettuce Wraps 2 cups, 4 handfuls, fresh shiitake mushrooms 1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders 2 tablespoons light colored oil, such as vegetable oil or peanut oil Coarse salt and coarse black pepper 3 cloves garlic, chopped 1 inch ginger root, finely chopped or grated, optional 1 orange, zested 1/2 red bell pepper, diced small 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped 3 scallions, chopped 3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market 1/2 large head iceberg lettuce, core removed, head quartered Wedges of navel orange -- platter garnish Instructions: Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces. Preheat a large skillet or wok to high. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over. ","[Syrah, Zinfandel, Tempranillo, Chianti]" 24982,"Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions 1 medium thinly sliced red onion 1/2 teaspoon garlic 1 jalapeno pepper, cored, seeded, and julienned 1/4 cup sugar 3/4 cup cider vinegar 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/4 cup yellow mustard 2 tablespoons minced garlic 1/4 cup cider vinegar (store brand) 1 cup barbecue sauce 3 cups of braised, shredded pork shoulder, such as Slow Cooked Orange Pork Roast Tacos 12 mini hamburger buns or dinner rolls sliced in half 1 medium onion, chopped 1 (10-pound) bone-in pork shoulder, picnic cut 2 tablespoons soy sauce 1 tablespoon chopped garlic 2 teaspoons salt 1 teaspoon fresh ground black pepper 1 cup orange marmalade 20 corn tortillas Cabbage Slaw, recipe follows 1 head red cabbage, shredded 4 medium carrots, coarsely grated 1/4 cup cider vinegar 1 teaspoon salt 1/2 teaspoon fresh ground black pepper Instructions: FOR THE ONION:
In a medium pot, combine all ingredients except onions with 3/4 cup water. Bring to a boil, add the onions, and remove from heat. Let sit until cooled, about 1 hour. Serve with sliders.
FOR THE MUSTARD BBQ SAUCE:
In a small saucepan over medium heat, whisk all the ingredients together. Cook for 5 minutes and remove from heat.
FOR THE SLIDERS:
Place a heaping tablespoon of pulled pork on the bottom halves of the rolls. Drizzle with the barbecue sauce, top with some of the pickled red, and place the remaining roll halves on top. Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours. Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it. Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos. Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 24983,"Fluffy French Toast With Berries 1/4 cup all-purpose flour 1 cup milk
1 tablespoon granulated sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 large eggs
Unsalted butter, for cooking and serving 6 slices Texas toast (or thick-sliced bread of your choice)
1/4 cup powdered sugar 1 cup blueberries
1 cup strawberries
1 peach, sliced
Maple syrup, for serving Instructions: Whisk together the flour, milk, granulated sugar, almond extract, vanilla extract, cinnamon, salt and eggs in a bowl until smooth. Heat a frying pan over medium heat and add some butter. Soak the bread slices in the mixture on both sides. Cook the bread until golden brown, 3 to 4 minutes per side. Sprinkle with the powdered sugar. Top with the fresh berries and peaches. Serve with maple syrup and butter. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 24984,"Chicken Stuffed with Smoked Mozzarella, Roasted Tomatoes and Broccoli Rabe over Potatoes with Marsala Sauce 8 Roma plum tomatoes, halved lengthwise and seeds removed 4 bunches broccoli rabe (rapini), divided into 8 sections Salt and freshly ground black pepper 1/2 cup plus 2 tablespoons olive oil, divided plus more for coating potatoes 2 finely diced shallots, or 1 white onion, finely diced 1 (750-ml) bottle Marsala 1 cup vegetable stock 1 tablespoon freshly chopped thyme leaves 8 (6-ounce) boneless chicken breasts, skin on 8 ounces smoked mozzarella, sliced 6 to 8 white potatoes, scrubbed and cut into chunks 1/2 cup unsalted butter (1 stick) 1/2 bunch fresh chives, chopped Instructions: To roast vegetables, preheat oven to 400 degrees F. Place tomatoes and rapini on a baking sheet and season with salt and pepper and coat with 1/4 cup of the olive oil. Roast the vegetables until tender, then remove and allow to cool. Begin the Marsala sauce by heating 1/4 cup of the oil in a saute pan and cooking the shallots or onion gently until translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by 2/3. For the stuffed chicken, preheat oven to 350 degrees F. Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you \butterfly\ them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) Pound chicken thin and remove plastic. Lay sliced smoked mozzarella on each breast followed by broccoli rabe and roasted tomatoes. Fold in each end and roll tightly, securing with toothpicks as needed, and placing on a baking sheet. Season with salt and pepper and brush with 2 tablespoons olive oil. Place in the oven and roast until fork tender about 45 to 50 minutes. Place the potatoes on a baking sheet, season with salt and pepper, and coat with olive oil. Place in the oven and roast potatoes until they are also fork tender. Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed. Remove any toothpicks securing the chicken. Slice each chicken roll to reveal the stuffed interior. Place on serving plate with roasted potatoes. Spoon Marsala sauce around chicken. Garnish with chopped chives. ","[Barolo, Barbaresco, Chianti, Rioja]" 24985,"Grilled Corn with Cheesy Taco-Spiced Butter 1 stick (8 tablespoons) unsalted butter, at room temperature 1/4 cup finely grated pecorino or Parmesan, plus more for serving 1 tablespoon taco seasoning Finely grated zest and juice of half lime 6 ears fresh corn, shucked 2 tablespoons olive oil 2 teaspoons sea salt Instructions: Preheat a grill to medium heat. Combine the butter, pecorino, taco seasoning and lime zest and juice in a small bowl and mix until smooth. Set aside at room temperature. Put the corn on a baking sheet or platter and drizzle with the oil, turning to coat on all sides. Season with salt. Grill the corn, turning occasionally, until lightly charred on all sides and the kernels are tender, about 10 minutes. Remove the cooked corn from the grill and spread the seasoned butter on top of each cob. Sprinkle each with more pecorino. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 24986,"Orechiette with Sausage, Beans, and Mascarpone 1 pound orechiette pasta 2 tablespoons olive oil 1/2 pound turkey sausage, casing removed 1 small onion, chopped 1 (15-ounce) can cannellini beans, drained and rinsed 2 tablespoons chopped fresh oregano leaves 1/2 cup mascarpone cheese 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking liquid. In a large, heavy skillet warm the olive oil over medium-high heat. Add the sausage and onions. Using a wooden spoon break up the sausage into bite-sized pieces as it browns. Continue cooking until the sausage is golden and the onions are tender. Add the beans and oregano cook for 2 more minutes. Add the cup of pasta cooking liquid and stir, scrapping up any brown bits from the bottom of the pan. Add the mascarpone cheese and stir until it dissolved into a light sauce. Add the salt, pepper, and hot pasta. Stir until coated and serve. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 24987,"Fried Chicken with Honey-Pink Peppercorn Sauce