26888,"Deviled Ham Tea Sandwiches 1/2 pound thick-cut smoked deli ham, rough chopped 4 ounces cream cheese, softened
1/4 cup mayonnaise
1/4 cup fresh flat leaf parsley leaves 1 1/2 teaspoons spicy brown mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
4 pickled okra plus 1 teaspoon brine (see Cook's Note) 1 shallot, peeled and quartered
8 slices white bread
8 slices pumpernickel bread
Instructions: Add the ham, cream cheese, mayo, parsley, mustard, Worcestershire, pepper, okra brine and shallot to a food processor and pulse until you have a pastelike consistency. (You can make this ahead and store in an airtight container, refrigerated, until ready to serve.) Spread 1/4 cup deviled ham over a piece of white bread. Top with a slice of pumpernickel bread to form a black-and-white sandwich. Repeat to form 8 sandwiches total. Gently trim the crusts of the sandwiches. Cut each sandwich on the bias to form 2 triangular tea sandwiches. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26889,"5-Ingredient Chicken Pesto Soup 2 pounds bone-in, skin-on chicken thighs (about 6 thighs) 6 cups chicken broth 2 cups tightly packed spinach (3 ounces) 1/2 cup pesto Kosher salt Instructions: Put the chicken in a large pot and cover with the broth. Bring to a boil over medium-high heat, reduce the heat to low and simmer for 40 minutes. Transfer the chicken from the pot to a cutting board. Skim the surface of the broth with a slotted spoon to remove any skin that's floated to the surface. Remove the meat from the chicken bones and shred with two forks; discard the skin. Add the meat back to the pot along with the spinach. Turn the heat to medium until the spinach wilts, about 1 minute. Swirl the pesto into the soup and season with salt.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 26890,"Melon Wedges and Star Fruit 1 honeydew or cantaloupe, quartered and seeds removed 4 star fruits, sliced crosswise 2 tablespoons minced fresh cilantro leaves Instructions: Garnish melon wedges with star fruit and sprinkle with fresh cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling]" 26891,"Pistachio-Crusted Cod with Citrus Salsa 1 pink grapefruit 1 tangerine
1 blood orange or regular orange
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1/2 cup roasted and salted pistachios without shells, such as Wonderful? Pistachios No Shells 1/2 teaspoon garlic salt
Four 4- to 6-ounce skinless cod fillets (you can also use halibut, sole or any white fish) 2 tablespoons Dijon mustard
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Using a small knife, remove the peel, pith and outer membrane of the grapefruit, tangerine and orange. Working over a bowl, slice each into segments; remove the seeds. Drizzle with olive oil and season with salt and pepper. Cover and refrigerate until ready to serve. In a food processor, pulse the pistachios and garlic salt until the mixture resembles small pebbles. Transfer to a shallow dish. Season both sides of the fish fillets with salt and pepper. Use a pastry brush to coat the top side of each piece of fish with the Dijon mustard. Gently press the mustard-coated side of the fillets into the pistachio mixture. Transfer them pistachio crusted-side up onto the prepared baking sheet. Bake until the fish is opaque and flakes easily with a fork, 10 to 12 minutes, depending on the thickness of the fillets. Transfer to a serving plate and top with the citrus salsa. Drizzle with olive oil and season with more salt and pepper before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 26892,"Monkfish and Chips with Remoulade 4 large russet potatoes 3 quarts peanut or vegetable oil, for frying
2 cups all-purpose flour
2 teaspoons seafood boil seasoning, such as Old Bay
1 teaspoon baking soda
Kosher salt
1 bottle cold beer
1 pound monkfish fillets, cut diagonally into strips 1 1/2 inches wide by 4 inches long
Remoulade, for serving, recipe follows 1 cup mayonnaise 3/4 cup finely chopped cornichons
2 tablespoons whole-grain mustard
1 tablespoon malt vinegar
1/2 teaspoon celery salt
Pinch cayenne pepper
1 shallot, finely diced
Kosher salt
Instructions: Peel the potatoes and cut them lengthwise into 1/4-inch-wide sticks. Place in a bowl of cold water to prevent browning. Heat the oil in a large, deep pot over medium heat until a deep-frying thermometer registers 325 degrees F. Remove the potatoes to paper towels and dry well. Working in batches, fry the potatoes until cooked through and tender but not yet colored, 4 to 5 minutes. Be sure the potatoes have plenty of room and gently swish them around as they are frying. Drain on a paper towel-lined baking sheet. Preheat the oven to 300 degrees F and increase the temperature of the cooking oil to 375 degrees F. In a medium bowl, combine the flour, seafood boil seasoning, baking soda and a pinch of salt. Make a well in the center of the flour mixture and gently stir in the cold beer. Mix until just combined. When the oil is at temperature, dip the monkfish fillets in the batter, coating the fish generously. To add the fish to the oil, carefully dip about one-third to one-half of a fillet into the oil and allow the batter to start puffing up before gently sliding it in. In batches, fry the fillets until golden brown and crispy, turning once, about 5 minutes. Drain on paper towels to blot the excess oil. Arrange the fish on a baking sheet lined with a cooling rack and keep warm in the oven until ready to serve. Again working in batches, fry the potatoes a second time, at 375 degrees F, until golden brown and crispy. Drain on paper towels and immediately toss with kosher salt. Transfer the fish to a platter and serve with the fries and remoulade. Combine the mayonnaise, cornichons, mustard, malt vinegar, celery salt, cayenne and shallots in a bowl. Season with salt, if needed. Cover and refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 26893,"Warm Lentil Salad with Roasted Beets and Goat Cheese 1 medium Spanish onion, peeled and quartered 1 carrot, quartered 1 stalk celery, quartered 1 fresh or dried bay leaf 4 sprigs fresh thyme 4 cups chicken stock 1 1/4 cups dried French green lentils Salt and freshly ground pepper 2 tablespoons olive oil 1/4 pound slab bacon, diced 2 cloves garlic, finely chopped 1 small carrot, peeled and finely diced 2 teaspoons finely chopped fresh thyme leaves 1 tablespoon sherry vinegar 4 cups frisee or mixed greens Sherry Vinaigrette, recipe follows 4 slices goat cheese French bread, for serving Roasted Beets, recipe follows 3 medium beets (red or gold), scrubbed, leaves trimmed Olive oil 1/4 cup sherry vinegar 2 teaspoons Dijon mustard 1 teaspoon chopped fresh thyme 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup olive oil Instructions: Begin by roasting the beets. Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics. Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm. To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread. Preheat oven to 375 degrees F. Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices. Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 26894,"Bloody Brain Shooter 1 1/4 ounces strawberry vodka 1/8 ounce Rose's lime juice 3/4 ounce Bailey's Irish Cream Splash of grenadine Instructions: Chill vodka for better smoothness. Add vodka and lime juice to a shaker, shake and strain into a shot glass. Using a straw, dip some Bailey's Irish Cream into the shot. Once you submerge the straw into the Bailey's put your finger on top of the straw to hold the Bailey's in the straw. Dip the straw tip into the vodka and slowly release your top finger. The Bailey's will curdle a little bit due to the lime juice and you should be able to make strands of Bailey's. Repeat the straw/Bailey's process to build a \brain\ in the shot glass. Add a splash of grenadine to the concoction to add the 'blood' to the mix. Down the hatch as a shot. ","[Riesling, Moscato, Prosecco, Sparkling Shiraz]

Please note that these are just suggestions based on general wine pairing principles and personal preferences. Ultimately, the best pairing will depend on individual tastes and preferences." 26895,"Bibb Lettuce and Shrimp Wraps 1/4 teaspoon salt 2 tablespoons dry sherry Juice of 1 lemon 4 tablespoons extra-virgin olive oil 1 tablespoon sherry vinegar Juice and zest of 1 lemon
12 to 16 medium Bibb lettuce leaves, thoroughly washed 1/4 cup dry-roasted peanuts, coarsely chopped 2 tablespoons extra-virgin olive oil 2 medium cloves garlic, peeled, minced 1 red onion, peeled, halved and thinly sliced
Small bunch fresh thyme, tied with string Sea salt and freshly ground black pepper
1 tablespoon finely grated fresh ginger 1 tablespoon extra-virgin olive oil 12 U-10 shrimp, each cut into 3 equal pieces 1/2 teaspoon paprika Instructions: For the onions: Heat the oil in a medium saute pan over medium heat. Add the garlic, onions and thyme and sprinkle with salt and black pepper. Cook until translucent, 3 to 5 minutes, and then add 1/2 cup water. Continue cooking until the onions are tender, 10 to 15 minutes. If the liquid reduces too much, add a little more water. Taste for seasoning, adding more salt and pepper as needed. Stir in the ginger. Remove from the heat and discard the thyme. For the shrimp: Heat a large skillet over medium-high heat and add the oil. Toss the shrimp with the paprika and salt in a bowl, stirring to coat. When the oil begins to smoke, shut off the heat, add the shrimp to the skillet and toss around with a metal spatula so they are coated with oil and cook more evenly. Stir in the sherry. Turn the heat back on to medium-high and cook until the shrimp are no longer translucent, 1 to 2 minutes. Season with more salt and pepper. Squeeze the lemon juice over and remove from the heat. Reserve any cooking liquid (if there is any). Stir the onion mixture into the shrimp. For the vinaigrette: Whisk together the olive oil, vinegar and lemon juice and zest in a small bowl. Add in any cooking liquid from the shrimp. Whisk to blend. Season with salt and pepper. For assembly: Spoon a little of the onion and shrimp mixture onto the bottom of each Bibb leaf. Top each with a sprinkle of the peanuts and drizzle with the vinaigrette. Serve any remaining vinaigrette on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 26896,"Whole30 Ranch Dressing 1 tablespoon Dijon mustard 1 large egg
1/2 cup hazelnut, mild olive or avocado oil
1/2 cup plain unsweetened cashew or other nut milk, without carrageenan
3 tablespoons fresh lemon juice
1 tablespoon dried minced onion or onion powder
1 clove garlic, grated
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
Instructions: Puree the mustard and egg in a blender on low speed until completely combined. With the motor running, slowly drizzle in the oil until the mixture is thick and smooth. Add the cashew milk, lemon juice, dried onion, garlic, 1 teaspoon salt and 1/4 teaspoon pepper and puree until combined. Transfer to a small bowl or serving pitcher and stir in the chives and dill. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 26897,"Pea and Coriander Soup 1 1/2 pints (900 milliliters/3 3/4 cups) homemade chicken stock 2 ounces (50 grams/1/2 stick) butter 5 ounces finely chopped (150 grams/1 cup) onion 2 cloves garlic, peeled and chopped 1 green chilli, deseeded and finely chopped Salt and freshly ground pepper 1 pound (450 grams/4 cups) peas (good quality frozen are fine) 2 tablespoons chopped fresh coriander, plus whole leaves for garnish Sugar, for seasoning Softly whipped cream, for garnish Instructions: Bring the chicken stock to a boil. Melt the butter on a gentle heat and add the onions, garlic, and chilli. Season with salt and freshly ground pepper and sweat for 3 to 4 minutes. Add the peas and cover with the hot stock. Bring to a boil and simmer for 5 to 8 minutes. Add the coriander and puree the liquid in a blender. Season with salt, freshly ground pepper and a pinch of sugar, which enhances the flavour even further. Serve with a swirl of softly whipped cream and a few fresh coriander leaves sprinkled over the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26898,"Stars and Stripes Cupcakes 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup granulated sugar 2 large eggs 1 1/2 sticks (12 tablespoons) unsalted butter, melted 1 tablespoon pure vanilla extract 1/3 cup milk 2 sticks unsalted butter, at room temperature 3 cups confectioners' sugar 1 teaspoon pure vanilla extract 1/2 teaspoon raspberry extract 2 to 3 tablespoons milk Red gel food coloring 1/2 cup blue candy melts Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners; set aside. Make the cupcakes: Whisk the flour, baking powder and salt in a medium bowl. Combine the granulated sugar and eggs in a large bowl; beat with a mixer on medium-high speed until pale and thick, about 2 minutes. Beat in the melted butter and vanilla until smooth. Reduce the mixer to low speed; beat in half of the flour mixture, the milk, then the remaining flour mixture until smooth. Divide the batter among the prepared muffin cups and bake until a toothpick comes out clean, 20 to 25 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely. Make the frosting: Beat the butter in a large bowl with a mixer on medium speed until creamy, about 1 minute. Gradually beat in the confectioners' sugar until smooth, then beat in the vanilla and raspberry extracts. Beat in the milk, 1 tablespoon at a time, until creamy. Transfer half of the frosting to a separate bowl and tint red with food coloring. Put the white and red frosting in separate zip-top bags; snip a corner of each. Snip a corner of a larger zip-top bag; put both frosting bags in the larger bag and twist so that they pipe out of the snipped corner. Pipe the frosting onto the cupcakes. Make the candy stars: Line a baking sheet with parchment paper. Microwave the candy melts in a microwave-safe bowl in 45-second intervals, stirring, until smooth. Transfer to a small zip-top bag and snip a small corner. Pipe twelve 2- to 3-inch stars onto the parchment, piping double or triple lines for stability. Refrigerate until set, about 10 minutes. Carefully lift the stars from the parchment and insert into the frosting on each cupcake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 26899,"Mushroom and Three Cheese Pizza 1 recipe Pizza Dough, recipe follows 3 tablespoons extra-virgin olive oil 2 slices prosciutto, sliced in strips 2 garlic cloves, chopped 2 fresh rosemary sprigs, needles striped from the stem 1 pound assorted wild mushrooms, such as crimini, portobello, shiitake, and oyster, coarsely chopped Kosher salt and freshly ground black pepper 2 (4-ounce) logs goat cheese 2 cups shredded fontina 1/2 cup freshly grated pecorino 1 package active dry yeast 1 teaspoon sugar 1 cup warm water 1 tablespoon kosher salt Extra-virgin olive oil 3 cups 00 flour, plus more for dusting Instructions: Make the pizza dough as directed in the master recipe. Stick a pizza stone in the oven and preheat them to 500 degrees F. Coat a saute pan with the olive oil and place over medium heat. When the oil gets hazy, add the prosciutto strips, stir to render out the ham's fat and flavor. Toss in the garlic and rosemary, saute for a minute until fragrant. Add the mushrooms, cook and stir until they've released their moisture and are nicely browned, about 5 minutes; season with salt and pepper. Remove from the heat. Crumble goat cheese evenly on the crust, scatter sauteed mushrooms all around, and top with shredded fontina. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp, and the cheese is bubbly. Before cutting the pizza into slices, grate pecorino over the whole damn thing! In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes. Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes. Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F. Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out. Roll or pat out a piece of dough into a 12-inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough. Yield: 3 pizza crusts ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 26900,"Chocolate Toffee Popcorn 4 teaspoons vegetable oil 6 tablespoons popcorn kernels 1 cup coarsely chopped pecans 8 tablespoons (1 stick) unsalted butter, plus more for the pans 1 cup sugar 1 teaspoon kosher salt, plus more for sprinkling 1/2 teaspoon pure vanilla extract 1/2 teaspoon baking soda 12 ounces bittersweet chocolate, finely chopped Instructions: In a large pot, heat the oil over medium-high heat. When it is hot, add the popcorn kernels and cover the pot. Once the popcorn starts to pop, reduce the heat to medium. Hold the lid on the pot and shake the pot until the popping stops. Transfer the popped popcorn to a large bowl and discard any unpopped kernels. Add the pecans. Butter two large rimmed baking sheets. In a medium-sized heavy-bottomed pot with a candy thermometer attached, heat the butter, sugar, salt, and 2 tablespoons water over medium heat, swirling the pot occasionally, until the butter has melted. Cook the mixture until the candy thermometer reads 300 degrees F. Then remove the pot from the heat and quickly stir in the vanilla. Be careful; it will spatter a bit. Stir in the baking soda.
Carefully pour the mixture over the popcorn, and immediately stir the popcorn well to coat it in the warm toffee. Spread the coated popcorn out on the prepared baking sheets, and sprinkle with salt. Let the popcorn stand until it is completely cool.
Transfer the chocolate to a double boiler or large heat-proof bowl set over a pot of barely simmering water. Melt the chocolate, stirring it occasionally. Line a rimmed baking sheet with parchment.
Carefully drop a few pieces of popcorn into the melted chocolate and flip it around with two forks. Lift the coated popcorn out, tap it against the side of the bowl to remove any excess chocolate, and transfer it to the parchment lined baking sheet. Repeat with half of the remaining popcorn. Transfer the chocolate-dipped popcorn to the fridge until set, about 20 minutes. Extra chocolate can be cooled, wrapped in plastic, and used again.
When the chocolate popcorn has set, toss it with the plain toffee popcorn in a large bowl, and serve. Store in an airtight container in the fridge for up to 2 days.
","[Syrah, Zinfandel, Tempranillo, Barbera]" 26901,"Korean Fried Chicken with Soy-Garlic Glaze 3 pounds chicken drumsticks or split wings (tips removed) Kosher salt and freshly ground pepper 1/2 cup plus 1/3 cup cornstarch 1/2 teaspoon baking powder 2 tablespoons vegetable oil, plus more for frying (about 10 cups) 4 cloves garlic, minced 2 teaspoons grated peeled fresh ginger 1/4 cup low-sodium soy sauce 1/4 cup packed dark brown sugar 2 tablespoons honey 2 teaspoons rice vinegar 1 teaspoon gochujang (Korean red cl flakes) or Asian chili sauce 1 teaspoon toasted sesame oil 1/3 cup all-purpose flour 1/3 cup vodka Toasted sesame seeds, for sprinkling Instructions: Toss the chicken with 2 teaspoons salt and 1/2 teaspoon pepper. Whisk 1/2 cup cornstarch and 1/4 teaspoon baking powder in a medium bowl. Coat the chicken in the cornstarch mixture, shaking off any excess. Transfer to a rack set on a baking sheet and let sit, uncovered, to set the coating, 30 minutes. Meanwhile, heat 2 tablespoons vegetable oil in a small saucepan over medium heat. Add the garlic and ginger and cook, stirring, until just softened but not browned, about 2 minutes. Add the soy sauce, brown sugar, honey, rice vinegar, gochujang and sesame oil; bring to a simmer and cook until slightly thickened, 6 to 8 minutes. Set the sauce aside. Fill a large Dutch oven or other heavy pot with 2 to 3 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Whisk the flour, remaining 1/3 cup cornstarch and 1/4 teaspoon baking powder and 2 pinches of salt in a medium bowl. Add the vodka and 1/3 cup cold water and whisk until the batter is smooth and very thin (about the consistency of half-and-half). If needed, add more water, 1 tablespoon at a time, to thin the batter. One at a time, dip about half the chicken pieces 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 (this will prevent the chicken from sticking to the bottom of the pot). If any pieces stick together, gently separate them with the tongs. The oil temperature will drop; adjust the heat as necessary to maintain a temperature between 300 degrees F and 325 degrees F. Fry the chicken until the coating is crisp but not browned, about 6 minutes. Remove to a rack set on a baking sheet to drain. (The chicken will not be fully cooked at this stage.) Let the oil temperature return to 350 degrees F before frying the remaining chicken. Double-fry the chicken: Increase the oil temperature to 375 degrees F. Working in two batches, fry the chicken again until the coating is browned and very crisp, 4 to 6 minutes for wings and 6 to 8 minutes for drumsticks. Adjust the heat as necessary to maintain a temperature of 350 degrees F. Remove with tongs and transfer to a clean rack set on a baking sheet; brush all over with the sauce. Sprinkle with sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26902,"Fiesta Guacamole 1 container (8 ounces) sour cream 1 packet (1 ounce) Hidden Valley? Fiesta Ranch? Dips Mix 2 cups seeded and diced fresh tomatoes (3 medium) 2 medium-size ripe avocados Tortilla chips Instructions: Prepare dips mix according to package directions. Mash avocados until smooth. Stir in prepared dip, tomatoes and sour cream. Cover tightly and refrigerate 1 hour. Serve with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26903,"Cornbread and Sausage Dressing 4 cups cubed cornbread 4 cups cubed French bread
1 pound sage sausage
4 tablespoons (1/2 stick) salted butter
2 cups finely diced celery
1 tablespoon fresh rosemary, chopped
2 carrots, peeled and very finely diced
1 large onion, diced
4 cups low-sodium chicken or turkey stock, plus more if needed 1/2 teaspoon ground thyme
1/4 teaspoon ground sage
Pinch of turmeric
Kosher salt
1/4 cup fresh parsley, chopped
Instructions: Spread the cornbread and French bread cubes out onto sheet pans. Let them dry out for several hours and up to overnight. You want them to be crisp/stale. Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Crumble the sausage into the skillet and brown until cooked through, 4 to 5 minutes. Remove the sausage into a large bowl and drain half the grease. Lower the temperature under the skillet to medium. Melt the butter, then add the celery, rosemary, carrots and onions. Cook until the onions are translucent, about 5 minutes. Add the chicken stock, thyme, sage and turmeric and bring to a boil. Add the bread to the bowl with the sausage and toss to combine. Gradually ladle the broth mixture into the bread and sausage mixture, tossing lightly as you go, until completely combined. Taste and season with salt. If the mixture needs more moisture, you can add more stock as desired. Stir in the parsley and transfer to a baking dish. Bake until golden on top, 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 26904,"Braised Bockwurst and Warm Vegetable-Hard Cider 'Kraut with German Style Potatoes 4 large Idaho potatoes, peeled and cut into bite-sized pieces Salt 2 pounds bockwurst or bratwurst (veal or veal and pork) Extra-virgin olive oil, for drizzling plus 2 tablespoons 1/2 head red cabbage, about 1 pound 2 carrots 2 to 3 ribs celery 1 medium-large red onion 1 Golden Delicious apple, peeled and quartered lengthwise, core trimmed away 1 bay leaf 1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick) or, coarse salt and pepper 2 teaspoons caraway seed 4 slices center cut bacon 1 small yellow onion, chopped 1 (12-ounce) bottle hard apple cider 1/4 cup grainy Dijon mustard 1/2 cup white wine or white balsamic vinegar 2 rounded teaspoons sugar 1 cup chicken stock 1 generous handful flat-leaf parsley, chopped Freshly ground black pepper Hard cider, or white Belgian ale with orange wedge, for serving Instructions: Halve larger potatoes and leave small potatoes as is, cover with water, bring to a boil, season with salt and cook until tender, about 8 to 10 minutes. Place sausages in a cast iron skillet, add 1/2-inch of water and a drizzle of oil. Bring to a boil, reduce heat to medium and let the sausages heat through as the water evaporates. Shake pan and let the casings crisp up until they burst, 3 to 4 minutes, and are golden brown. Remove from the heat and set aside. While sausages and potatoes cook, cut cabbage half into half again and trim away the core with an angled cut. Shred the cabbage very thinly with your knife and reserve. Place the shredder blade in your food processor. Peel the carrots and trim the root end. Trim the celery, and peel and quarter the red onion lengthwise. Peel the apple and quarter lengthwise then cut away the core as you did the cabbage. Using the processor, shred the carrots, celery, onion and apple, through the feed tube, removing from bowl as necessary. In a large skillet heat 2 tablespoons of olive oil over medium-high heat. Add cabbage and vegetable mixture and toss to combine. Season the mixture with bay leaf, grill seasoning or coarse salt and pepper, and caraway seeds. Saute 7 to 8 minutes, tossing frequently. While cabbage cooks, put a medium skillet on the stove with a drizzle of olive oil and heat over medium-high heat. Add chopped bacon and render 2 to 3 minutes then stir in the yellow onion and cook for 5 minutes with the bacon to soften. Add hard cider to cabbage mixture and reduce for 30 seconds. Stir in the mustard and turn off the heat. Discard the bay leaf. When potatoes are cooked, drain and add to bacon and onion. Douse the pan with vinegar and sprinkle with sugar. Pour stock evenly over pan, add the parsley and some pepper and turn off the heat. Stir the potatoes 1 minute to form a starchy sauce and combine flavors. Halve crispy sausages and serve on generous bed of cabbage, with the potatoes alongside. Serve with hard cider or white Belgian ale with orange wedge. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26905,"Cauliflower Soup and Garlic and Cheese Sourdough \Dippers
Coarse salt and coarse black pepper 1 tablespoon extra-virgin olive oil 3 tablespoons butter 2 small heads cauliflower, or 1 large, cut into small bunches of florets 3 ribs celery and leafy tops from the heart of stalk, finely chopped 1 medium onion, chopped 2 tablespoons chopped fresh thyme leaves 2 tablespoons all-purpose flour 1 quart chicken broth 1 cup half-and-half or whole milk Hot sauce, optional 3 tablespoons chopped fresh parsley leaves or chives, for garnish 1/2 cup grated Parmesan, for passing at the table 3 sandwich size sourdough English muffins (recommended: Thomas' brand) split 3 tablespoons butter 1 garlic clove, minced Grated cheddar and Parmesan Paprika Instructions: In a large pot, heat up the olive oil and 2 tablespoons of the butter, over medium heat. Season with salt and pepper. Add the cauliflower florets and stir with a wooden spoon. Add celery, onion and thyme and cook for 3 minutes. Push the vegetables to 1 side of the pot. Melt 1 more tablespoon of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the flour in the butter. Mix in chicken broth and half-and-half. Bring up to a simmer and cook for 15 minutes. Puree soup using an emersion blender, food processor or blender and return to pot. I like to leave it a little chunky. Check seasoning and add a dash of hot sauce, if desired. Garnish soup with hot pepper sauce, chopped parsley or chives and serve with grated cheese to sprinkle on top. Preheat broiler. Toast English muffin halves and then place on a cookie sheet. In a small saucepan, melt the butter with the garlic over low heat. Brush toasted muffins with garlic butter and top with lots of grated cheddar and Parmesan cheeses. Sprinkle a little paprika over toasts, then place under broiler until cheeses are melted and browned. Serve cheesy toasts with soup for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 26906,"Chicken Saltimbocca with Brown Butter Angel Hair Pasta 1 stick butter 10 fresh sage leaves
2 chicken breasts
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
4 to 6 pieces prosciutto
Olive oil
1 pound fresh angel hair pasta
Grated Parmesan 2 cloves garlic, minced
2 lemons, zested and juiced
2 lemons, zested and juiced Instructions: Heat the butter and fry the sage leaves. Remove the sage leaves and continue to cook the butter until brown. Reserve. Pound out the chicken breasts and sprinkle with salt and pepper. Lay 5 sage leaves across each chicken breast and wrap in prosciutto. Cook in a pan over medium-high heat with olive oil. Flip once cooked through. Remove from the heat and let rest. Cook the pasta according to package directions. Remove from the water and toss with Parmesan, the reserved brown butter, garlic, lemon zest and lemon juice. Slice the chicken saltimbocca and place on top of the pasta. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 26907,"Jamaican Coffee Cake 2 1/4 cups flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder Freshly ground salt 4 ounces salted butter 1 1/2 cups sugar 2 eggs 2 small ripe bananas, about 1 cup mashed 1/4 cup plain yogurt 1 teaspoon vanilla extract 1 pound sugar 1 pound salted butter 6 eggs* 1/8 cup sifted cocoa 1/4 cup very strong coffee 1/4 cup Tia Maria Instructions: For cake: Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt and set aside. Combine butter and sugar, beating until almost white. Add eggs, 1 at a time, then bananas. Stir in yogurt and vanilla. Fold in combined dry ingredients a little at a time until completely incorporated and mixture is smooth. Pour into buttered and floured 8-inch cake tin and bake for 40 minutes. Turn onto wire rack to cool. Regrease cake tin with butter only and set aside. For filling: Beat together sugar and butter until almost white. Add eggs, 1 at a time, beating thoroughly before each addition. Mix together cocoa and coffee. Then add Tia Maria to coffee/cocoa mixture and add all to filling. Cut cake into 2 layers, horizontally, and place 1 layer in bottom of greased cake pan. Cover with half of filling and then the remaining layer of cake. Top with remaining filling. To rid cake of air holes, hold it 12 inches from table and drop it so it lands flat. Repeat this twice. Cover cake with plastic wrap and freeze for 2 hours. Serve ice cold with vanilla ice cream. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 26908,"Salmon Burgers 2 pounds salmon fillets, skins removed 2 egg whites 1 tablespoon Dijon mustard 2 tablespoons minced fresh dill 1/2 cup dried breadcrumbs (as needed) Kosher salt and freshly ground black pepper 2 tablespoons good olive oil 4 hamburger buns Simplest Coleslaw, recipe follows 2 cups green cabbage, grated on a box grater 1/3 cup mayonnaise Dash of cold water Kosher salt and freshly ground black pepper Instructions: Mince the salmon on a cutting board then place it into a resealable bag. Using the flat end of a meat tenderizer, mash the salmon until it is finely minced. Place the salmon, egg whites, mustard, dill, breadcrumbs, and salt and pepper to taste into a large bowl and mix until well combined. Form into four patties. Heat the olive oil in a large (12-inch) grill pan over medium-high heat. When the grill pan is hot, add the salmon patties and cook for five minutes on each side, without moving so they form a crust. Toast the buns on the grill pan, cut sides down. To serve, place the cooked salmon burgers on the toasted buns with the Simplest Coleslaw on top of the burger. Place the cabbage, mayonnaise, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl and mix well. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26909,"Lemon, Potato and Feta Foil Pack 1 lemon 1 pound new potatoes, preferably a mix of yellow and red, halved
1 medium onion, thickly sliced
4 garlic cloves, crushed and peeled
3 tablespoons fresh oregano leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 ounces feta, cut into 1/2-inch cubes
2 tablespoons chopped fresh parsley leaves Instructions: Prepare a grill to medium-high heat (about 450 degrees F). Halve the lemon. Cut one half into quarters and thinly slice. Set the other half aside. Add the sliced lemon to a large bowl along with the potatoes, onion, garlic, oregano, red pepper flakes, 1 teaspoon salt and a generous grinding of black pepper. Drizzle with the olive oil and toss well.
Spread the potatoes in the middle of a piece of heavy-duty aluminum foil that's about 30 inches long. Scatter the feta cubes over top. Bring up the long sides of the foil and fold a seam in the center. Fold the ends in to seal the ingredients; make the seal as airtight as you can, but don't wrap the ingredients to snuggly; you want some room for the air to circulate around them as they cook.
Place the packet on the grill grate. Grill, covered, moving the packet occasionally so it cooks evenly, until the potatoes are caramelized and cooked through, 20 to 25 minutes. (You should be able to hear the potatoes sizzling in the packet as they cook.) Carefully unwrap the potatoes and squeeze the remaining lemon half over top. Serve sprinkled with parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 26910,"Pizza Cucina 1 package Johnsonville? Ground Hot Italian Sausage or Links, casings removed 1 Pre-Made Crust, thin 1 cup Marinara Sauce 1 1/4 cup Sargento? Classic Shredded Mozzarella Cheese 1/2 cup Fresh Basil Leaves, thinly sliced 1 cup Crumbled Gorgonzola cheese 1/4 cup Pitted Kalamata Olives or Other Brine-Cured Black Olives, halved 4 Sliced Rings Green Bell Pepper, quartered Instructions: Preparation Instructions: Position oven rack in center of oven and preheat to 425 degrees F. In a large skillet saute sausage over medium-high heat breaking up as you go until cooked through. Drain off fat; set sausage aside. Place pizza crust on baking sheet. Spread sauce over crust, leaving 3/4\ border around the edge. Top with 3/4 cup Mozzarella, 3/4 of basil, sausage, 1/2 cup Gorgonzola, olives, remaining Mozzarella, bell pepper and remaining Gorgonzola. Bake pizza 13 minutes until crust is crisp and topping is heated through. Remove from oven, sprinkle with remaining basil, cut and enjoy! *Always cook sausage to internal temperature of 160 degrees F ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 26911,"Grilled Vegetarian Paella with Basil-Tomato Slaw Olive oil to cook 4 cups basmati rice 5 minced large shallots 1 tablespoon garlic 1 heaping tablespoon minced ginger Salt and black pepper to taste 1/2 tablespoon turmeric 6 cups vegetable stock 4 cups mixed grilled vegetables, 1/2-inch dice (1 zucchini, 1 eggplant, 1 red bell pepper, 1 large red onion, 1 fennel, 1/4-inch thick sliced and grilled with olive oil, salt and pepper) 1 bunch Thai basil (2 cups picked leaves) 3 heirloom tomatoes, julienned, different types and colors if possible 1 red onion, sliced 1 minced jalepeno 1/4 cup balsamic vinegar 1 tablespoon Chinese black vinegar 1/4 cup extra virgin olive oil Salt and black pepper to taste Instructions: In a hot oven-proof skillet coated with olive oil, saute rice, shallots, garlic and ginger for 4 to 6 minutes. Season. Add turmeric and stir for 2 minutes. Add stock and vegetables and check for seasoning. Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth. Fluff with a fork, re-check seasoning.; In a bowl, combine everything and season. Check for flavor and set aside at room temperature. PLATING: Serve the paella in the skillet drizzled with the slaw on top. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 26912,"Shredded Pork and Pineapple Tacos One 15-ounce can tomato sauce 3 tablespoons chili powder 3 tablespoons light brown sugar 2 teaspoons ground coriander 1 teaspoon ground cumin One 3-pound pork shoulder (or butt), trimmed of excess fat Kosher salt and freshly cracked black pepper 5 cloves garlic, minced or grated 2 yellow onions, diced 1/4 cup fresh lime juice 1/3 cup lime juice 1/3 cup sugar 1/3 cup red wine vinegar 1 jalapeno, seeded and sliced 1/2 medium red onion, thinly sliced (about 3/4 cup) Sixteen 6-inch corn tortillas, warmed 2 cups 1/2-inch diced fresh pineapple Fresh cilantro sprigs, for serving Shredded red cabbage, for serving Cotija cheese, for serving Lime wedges, for serving Kosher salt Guacamole, for serving, optional Pico de gallo, for serving, optional Instructions: For the slow-cooker shredded pork: Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly. Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours. Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat. Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days. For the pickled red onions: In a small saucepan over medium-high heat, bring the lime juice, sugar, vinegar and jalapeno to a simmer, stirring occasionally until the sugar dissolves, about 2 minutes. In a separate bowl, add the sliced onions and pour the vinegar mixture over the onions. Cover with plastic wrap and let cool for about 20 minutes. Discard the liquid before using. For the tacos: Assemble the tacos using the warm tortillas and half of the shredded pork (about 1 1/2 pounds). Top with the pineapple, cilantro, cabbage, cheese, Pickled Red Onions and a squeeze of lime juice. Season with salt. Reserve the remaining pork for another use. Serve alongside guacamole and pico de gallo, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 26913,"Supreme Pizza Garbage Bread 1 pound spicy Italian sausage, casings removed 1/4 cup olive oil One 8-ounce container button mushrooms, thinly sliced Kosher salt and freshly ground black pepper 1 medium green bell pepper, stemmed, seeded and thinly sliced 1 medium red onion, thinly sliced 1/4 cup pitted black olives, quartered All-purpose flour, for dusting 1 1/2 pounds store-bought pizza dough (see Cook's Note)
One 6-ounce package sliced pepperoni 4 slices deli ham, each cut into 8 strips 1 cup store-bought marinara sauce 3 cups grated mozzarella (9 ounces) 1 large egg, beaten, for egg wash
1 teaspoon garlic powder Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Heat the sausage in a large nonstick skillet over medium-high heat and cook, stirring to break up the sausage into small crumbles, until browned and no longer pink, about 10 minutes. Transfer the sausage to paper towels to drain and return the skillet to medium heat. Heat the oil in the skillet, then add the mushrooms. Sprinkle with salt and pepper and cook, stirring, until golden brown, 8 to 10 minutes. Stir in the bell pepper and onions and cook, stirring, until lightly caramelized and soft, 6 to 8 minutes. Transfer the vegetables to a bowl and stir in the olives. Roll the dough into a 20-by-14-inch rectangle on a lightly floured work surface. Starting on the shorter end of the dough, arrange the pepperoni slices, ham strips and cooked sausage evenly over half the dough, leaving a 1-inch border on the sides, then spoon the marinara sauce evenly over the meat. Sprinkle the mozzarella over the sauce, then scatter the cooked vegetables evenly over the cheese. Working from the short side, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log. Transfer the log to the prepared baking sheet, brush with the egg wash and sprinkle with the garlic powder. Bake until the bread is golden brown, about 40 minutes.
Let the bread cool for at least 10 minutes. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 26914,"Chocolate Caramel Orange Tart 2 3/4 cups, chocolate cookie crumbs, pulsed 1 stick (4oz) butter, melted 1 1/2 teaspoon sugar 1 pinch salt 12.5 oz chopped caramel 1/2 cup cream 4 3/4 oz chopped chocolate 3.4 oz. cream 3 tbs. butter 1-2 oranges 2 cups water 1 cup sugar 1/4 cup kumquat jam Instructions: Preheat oven to 350. Grease the base of a 9-inch spring form pie pan. Mix all the crust ingredients together in a bowl and evenly press crumb mixture into the pan. Bake for 10 minutes. Take pan out of oven and, using the back of a spoon, press the crust back into place if need be. Bake for another 10 minutes. Let cool. Set a double burner over medium heat and warm the cream Stir in the chopped caramel. Cook caramel, stirring until melted and uniform. Remove from heat. Pour the filling into the cooled pie crust and refrigerate until set, about 1 hour. Once the filling is set, make the ganache by putting chopped chocolate and cream into a microwavable medium bowl. Microwave for 30 second intervals, stirring between intervals, until the chocolate is melted. Once melted, stir in butter. Once melted and uniform, pour the hot ganache over the filling. Refrigerate for an additional hour, or until chocolate is set. Slice oranges into thin rounds. Make a simple syrup by cooking water together with sugar in a wide pot.
Once sugar dissolves, poach the oranges in batches, so as not to overcrowd the pot. Poach the oranges until translucent and set them aside to dry on a cake rack. Mix the kumquat jam with enough poaching liquid to loosen it so it is easily brush-able. Brush oranges with the glaze and let dry on the rack.
Once dry, arrange the slices over the set ganache in a pretty pattern. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 26915,"Lemon Almond String Beans 2 tablespoons sliced almonds 1 pound green beans, trimmed 2 to 3 tablespoons unsalted butter, cut into small chunks 1 lemon, zest finely grated Kosher salt Freshly ground black pepper Instructions: Heat a small skillet over medium-high heat. Add the almonds, shake and swirl until golden brown, about 2 to 3 minutes. Set aside to cool. Bring a saucepan of water to a boil and salt it generously. Add the green beans and cook until crisp-tender, 5 to 6 minutes. Drain and toss with the butter, zest, and season with salt and pepper. Transfer to a serving bowl. Scatter the almonds over top and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 26916,"Grilled Maple Chicken with Smokey Greens 1 tablespoon maple syrup 1 tablespoon mustard (I'm using Dijon) 1 tablespoon soy sauce 2 pounds grill meat (I'm using a whole chicken, split) Salt and pepper 1 pound lunch meat or bacon, diced (I'm using bacon) 1 pound leafy greens (I'm using kale and mustard greens) 1 teaspoon cl flakes, optional 1 splash vinegar (I'm using sherry vinegar) Instructions: Preheat a grill or oven to 450 degrees F. If using a grill, set up hot and cool zones by turning one side of a gas grill to the high setting or by banking very hot coals on one side of a charcoal grill. Whisk together the maple syrup, mustard and soy sauce in a medium bowl. Toss the chicken in the marinade and season with salt and pepper. Place the chicken on the hot side of the grill bone-side down and grill 3 to 5 minutes. Move the chicken to the cool side of the grill, close the lid and cook until the thickest part of a thigh registers 160 degrees F, 30 to 40 minutes. If using the oven, place the chicken bone-side down on a sheet tray and roast until the thickest part of a thigh registers 160 degrees F, 30 to 40 minutes.
Meanwhile, add the bacon to a large saucepan over medium heat and cook, stirring occasionally, until crispy, 5 to 6 minutes. Add the greens, cl flakes if using, a pinch of salt and 1/4 cup water and cover with the lid. Cook until the greens are tender, about 5 minutes. Splash with some vinegar and serve with the chicken on top.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26917,"Yucatan Marinated Chicken Skewers with Peanut-Red cl Mole Sauce 2 cups freshly squeezed orange juice 1/4 cup freshly squeezed lime juice 2 tablespoons ancho chili powder 2 cloves garlic, coarsely chopped 8 chicken thighs, skinless and boneless, cut into 1-inch cubes Kosher salt Bibb lettuce leaves, for serving Peanut-Red cl Mole Sauce, recipe follows Cilantro leaves, for garnish Mint leaves, for garnish Special equipment: Wooden skewers, soaked in water for 1 hour 2 tablespoons peanut oil 1 medium Spanish onion, coarsely chopped 4 cloves garlic, coarsely chopped 1 mango, peeled, pitted and coarsely chopped 1/2 cup unsalted peanuts 2 tablespoons sesame seeds 2 teaspoons ground ginger 2 teaspoons ground allspice 1 teaspoon ground cloves 2 cinnamon sticks 2 mulato chiles, stems removed 3 New Mexican red chiles, stems removed 8 cups homemade chicken stock Salt and freshly ground pepper 2 blue corn tortillas, coarsely chopped Instructions: Whisk together the orange juice, lime juice, cl powder, and garlic in a non-reactive large baking dish. Add chicken cubes and turn to coat. Cover the chicken and refrigerate for 4 to 6 hours or overnight. Prepare a charcoal or wood fire and let it burn down to embers, or preheat the broiler. Thread each piece of chicken onto a skewer. Season with salt and grill for about 3 minutes on each side, or until cooked through completely. Place each skewer in a Bibb lettuce leaf, drizzle with Peanut-Red cl Mole Sauce, and garnish with cilantro and mint. Heat oil in a large saucepan over medium-high heat. Add the onions and garlic and cook until soft. Add the mango, peanuts, sesame seeds, ginger, allspice, and cloves and cook for 10 minutes, stirring often. Add the cinnamon, chiles, and stock, and season with salt and pepper; cook for 1 hour. Add the tortillas and cook for another hour. Remove cinnamon sticks and carefully ladle the hot mixture, in batches, into a blender* and blend until smooth. Strain the sauce through a fine mesh strainer into a clean saucepan and cook until slightly thickened. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 26918,"Lemon Champagne Cocktail One 12-ounce container frozen lemonade concentrate, thawed (1 1/2 cups) 1 1/2 cups vanilla-flavored or plain vodka One 750 ml bottle rose champagne, chilled Fresh mint sprigs Instructions: In a pitcher, combine the lemonade and vodka. Slowly stir in the champagne. Pour into ice-filled glasses and garnish with mint sprigs. Cook's Note: To make vanilla-flavored vodka, place 3 whole vanilla beans in a 750 ml bottle of plain vodka. Place the bottle in a cool dark place for at least 10 days to allow the vanilla to infuse the vodka. Open the bottle occasionally during the infusion time. ","[Champagne, Prosecco, Sparkling Pinot Grigio, Sparkling Ros]" 26919,"Lemon Sponge Vertical Layer Cake with Raspberry Buttercream Unsalted butter, for greasing the pan 3/4 cup heavy cream 1 cup (130 grams) all-purpose flour
1/2 teaspoon baking powder 1/2 teaspoon salt
7 large eggs, separated, plus 3 large egg yolks
1 teaspoon vanilla extract 1 tablespoon lemon extract
Zest from 2 lemons
1 teaspoon distilled white vinegar
3/4 cup (150 grams) granulated sugar
12 ounces frozen raspberries 3 tablespoons granulated sugar
Juice from 1/2 a lemon 8 cups confectioners' sugar
1/2 cup plus 2 tablespoons pasteurized egg whites
1 tablespoon vanilla extract 3 cups (1 1/2 pounds) unsalted butter, softened 1 tablespoon orange liqueur Freeze-dried raspberries, crushed slightly, for sprinkling Instructions: For the sponge cake: Preheat the oven to 400 degrees F. Grease the bottom of a rimmed half-sheet pan (18 by 13 inches) and line the bottom only with parchment. Grease the parchment. Heat the cream in a microwave-safe bowl in the microwave until steaming, about 1 minute. Add to a large mixing bowl and whisk in the flour, baking powder and salt. Whisk until smooth. add in the 10 egg yolks, vanilla extract, lemon extract and lemon zest, whisking until completely smooth. Set aside.
In the bowl of your stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy, 1 to 2 minutes. Add the vinegar and begin to slowly add the granulated sugar over a 30 second period and then raise the mixer speed to medium high and whip until medium stiff peaks form, about 2 minutes.
Fold the egg whites into the yolk-flour mixture in 3 additions. Do this carefully to retain an airy mixture. Spread the batter into the prepared pan and smooth the surface.
Bake until golden in color and springy to the touch, 14 to 16 minutes. Cool in the pan for 5 minutes. Run an offset spatula around the edges of the cake, place a piece of parchment over the surface, place a cooling rack on top and flip the cake out of the pan. Use another cooling rack to flip the cake back over so that it can cool upright.
For the buttercream: Combine the raspberries, granulated sugar, lemon juice and 2 tablespoons water in a large heavy-bottomed pot and bring to a simmer over medium heat. Use a spoon to crush the raspberries as they cook. Continue to simmer, stirring frequently, until the raspberry pulp has reduced by about half, 10 to 15 minutes. Strain through a sieve and allow to cool (but do not chill). Combine the confectioners' sugar, egg whites and vanilla in the bowl of your stand mixer fitted with the whip attachment. Combine on low until the sugar is incorporated and then raise the speed to high and whip for 10 minutes. Add half the softened butter, whipping on low to combine. Add the remaining butter, scrape down the bowl and whip attachment and then return the mixer to medium speed and beat until the mixture is fully combined, light and smooth, 2 to 3 minutes. Add the cooled raspberry sauce with the mixer on low and allow to combine. Add the orange liqueur. Raise the mixer speed to medium high and beat until smooth.
For the cake and decorations: Cut the cooled cake lengthwise into three strips that are each 4 inches wide and 16 inches long. Spread about 1 cup of the raspberry buttercream over each strip. Roll up the first strip, then line up the end of the first roll with the start of the second strip. Continue rolling until all 3 strips have been rolled. Turn the cake upright and place on a cake stand. Cover the cake with the raspberry buttercream. Transfer the remaining buttercream to a piping bag fitted with a small fluted piping tip. Finish the top of the cake with piped dollops of buttercream and a sprinkling of crushed freeze-dried raspberries.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 26920,"Creamy Chicken Sopas 2 quarts low-sodium chicken broth 2 boneless, skinless chicken breasts (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
2 medium carrots, cut into small dice
2 celery stalks, cut into small dice
1 medium yellow onion, cut into small dice
3 ounces ham steak or boiled ham slab, cut into small dice (about 1/2 cup)
3 cloves garlic, minced
3 tablespoons fish sauce
2 cups macaroni
One 10 1/2-ounce can condensed cream of chicken soup or one 12-ounce can evaporated milk
Chopped scallions, for garnish Instructions: Bring the chicken broth to a boil in a large saucepan over medium-high heat. Reduce the heat so the broth simmers. Sprinkle the chicken with salt and pepper, add to the broth and poach until cooked through, 6 to 8 minutes. Turn off the heat and allow the chicken to cool in the broth for 5 minutes. Remove the chicken and shred it into bite-size pieces with your fingers or 2 forks. Reserve the chicken and broth separately.
Heat the oil in a Dutch oven over medium heat. Stir in the carrots, celery and onions and cook until softened, 4 to 5 minutes. Add the ham and garlic and cook until the garlic is slightly softened, about 1 minute. Stir in the fish sauce. Continue cooking until the flavors meld, 4 to 5 minutes.
Stir in the reserved chicken broth plus 2 cups water and bring to a boil. Add the macaroni and reduce the heat so the soup simmers. Cook, stirring frequently, until the macaroni is tender, 6 to 7 minutes. Stir in the cream of chicken soup until smooth. Add the shredded chicken and cook until heated through. Serve garnished with scallions.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 26921,"Candied Corn 6 ears corn 1 tablespoon butter 3 tablespoons diced shallots, diced 1 teaspoon salt 1/2 teaspoon ground black pepper 1 tablespoons brown sugar 1 tablespoon honey 1/4 teaspoon cayenne pepper Instructions: Cut the corn off of the cob. Put 1 tablespoon of butter in a saute pan on medium-high heat and cook the shallots until they are translucent with salt and pepper; about 2 to 3 minutes. Add the corn and cook until tender In a bowl add brown sugar, honey and cayenne pepper. Mix well to combine and stir into corn mixture to cook for a few minutes, stirring constantly. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26922,"Hasselback Sweet Potatoes 4 medium sweet potatoes 6 tablespoons unsalted butter 1/3 cup light brown sugar 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/4 cup pecan halves, finely chopped Instructions: Position an oven rack in the center of the oven and preheat the oven to 425 degrees F. Shave a thin sliver from one side of each potato to give it a flat surface to stand on while you slice it. Make thin slices into the potato about 1/16-inch thick, stopping before you cut all the way through. (Placing a chopstick on either side of the potato while you slice it can help stop the blade before it cuts all the way through.) Put each potato on a separate sheet of foil. Shape the foil around the potatoes to wrap them, but leave the tops open and exposed. Put the potatoes on a rimmed baking sheet. Melt the butter in a small skillet over medium-high heat, swirling occasionally, until browned and nutty, 2 to 3 minutes. Stir in the brown sugar, vanilla, cinnamon and salt. Drizzle the butter mixture over the potatoes and pinch the foil together on top to seal the potato inside. Bake for 45 minutes, then let cool for a few moments. Remove the potatoes from the foil, put them on a serving platter and drizzle with the sauce leftover in each foil packet. Sprinkle with the pecans before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 26923,"Sweet Potato Hummus on Endive 1 cup store-bought hummus 1/2 cup cooked mashed sweet potato
1 teaspoon orange zest
Kosher salt and freshly ground black pepper 1 head endive, leaves separated
1 tablespoon chopped pecans
1 tablespoon chopped dried cranberries
Instructions: Put the hummus, sweet potato and orange zest in a food processor and pulse to combine. Season with salt and pepper. Transfer to a piping bag or a resealable plastic bag and snip the corner with scissors. Pipe about 1 tablespoon hummus on the base of each endive leaf. Garnish with pecans and dried cranberries. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26924,"Vietnamese Noodle Soup 8 ounces rice noodles 12 ounces lean beef sirloin, fat trimmed Kosher salt and freshly ground pepper 1 large onion, halved 1 4-inch piece ginger, unpeeled, halved 3 cups low-sodium beef broth 5 star anise pods 1 cinnamon stick 4 scallions 2 jalapeno peppers, preferably red and green 1/2 cup fresh cilantro 2 to 4 tablespoons fish sauce 1 cup fresh bean sprouts Instructions: Prepare the rice noodles as the label directs. Meanwhile, place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes. Add the broth, 3 cups water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes. Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat) and tear the cilantro. Thinly slice the meat against the grain. Drain the noodles. Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion. Divide the noodles among 4 bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 26925,"Grilled Chicken Tortilla Soup with Tequila Crema 2 tablespoons olive oil 2 ounces silver tequila 2 limes, juiced 1 chipotle pepper in adobo sauce 1 tablespoon ground cumin 1 tablespoon chili powder 4 cloves garlic 1 teaspoon Mexican oregano 1 teaspoon salt 1 teaspoon freshly cracked black pepper 4 chicken thighs, bone-in, skin removed 1 jalapeno, roasted and minced 2 tablespoons vegetable oil 1 yellow onion, diced 4 cloves garlic, minced 1 teaspoon chili powder, plus some for dust tortilla strips 1 teaspoon ground cumin Salt and freshly ground black pepper 8 cups chicken stock, make sure this is stock, not broth (recommended: Kitchen Essentials) 1 (14.5-ounce) can crushed fire roasted tomatoes (recommended: Muir Glen) 1 lime, zested and juiced 1 corn tortilla, cut into strips 2 1/2 cups vegetable oil, for frying 8 corn tortillas, cut into strips 1 teaspoon salt, plus more for seasoning Pinch chili powder 3/4 cup sour cream 2 tablespoons tequila 1 teaspoon freshly cracked black pepper 1 Hass avocado, halved, pitted and flesh diced 1/2 bunch cilantro, leaves roughly chopped Lime wedges, for garnish Instructions: Put the vegetable oil, tequila, lime juice, chipotle pepper, cumin, chili powder, garlic, oregano, salt, and pepper in a small food processor or blender and blend until smooth. Put the marinade in a plastic bag along with the chicken. Seal the bag and refrigerate for 6 to 8 hours. Preheat a grill or grill pan to medium-high heat. Add the jalapeno and grill until the skin is well charred. Remove the jalapeno to a small bowl and cover with plastic wrap to sweat the skin. When cool enough to handle, remove the stem, skin, and seeds, then finely mince. Heat a large, heavy bottom pot over medium-high heat and add 2 tablespoons of vegetable oil. Once hot, add the onion and saute until starting to caramelize, about 5 to 7 minutes. Add the garlic, minced jalapeno, chili powder, cumin, salt and pepper, to taste. Cook about 3 or 4 minutes, being careful not to burn the mixture. Deglaze the pan with some of the chicken stock, scraping up any brown bits from the bottom of the pan. Add the remaining chicken stock, the crushed tomatoes and the lime juice. Add the tortilla strips and bring the mixture to a boil, then lower the heat and simmer, uncovered, for 30 minutes. Taste and adjust seasoning. While soup base is simmering, heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and put on grill. Grill, turning until cooked through, about 14 to 18 minutes. Remove from the grill, to a large plate and when cool enough to handle, remove the skin and bones and shred. Keep warm. Heat the vegetable oil in a tall sided skillet to 350 degrees F. Add the tortilla strips and fry until they are golden brown. Remove to a paper towel lined plate and season with 1 teaspoon of salt and a pinch of chili powder. Combine the sour cream, 2 tablespoons tequila, and the remaining lime zest in a small bowl and season with salt and 1 teaspoon black pepper. To serve, put some of the shredded chicken in the bottom of each bowl and pour in the hot soup base. Top with diced avocado, fried tortilla strips, the tequila crema, and cilantro. Garnish with lime wedges and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26926,"Beer-Bourbon Lemonade 5 3/4 cups lemonade 4 12-ounce bottles lager 2 lemons, sliced and quartered 1 1/2 cups bourbon Instructions: Mix 1 1/2 cups lemonade, 1 bottle beer and the lemons in a bowl. Pour into ice cube trays and freeze until firm, 3 hours. Mix the remaining 4 1/4 cups lemonade, 3 bottles beer and the bourbon in a pitcher. Fill beer mugs or tall glasses with the lemon ice cubes. Pour in the drink. ","[Pale Ale, Brown Ale, Rye Whiskey]" 26927,"Pumpkin Tiramisu 5 large egg yolks 1/4 cup granulated sugar
1/2 cup bourbon
1/2 pound mascarpone cheese, at room temperature
One 15-ounce can pumpkin puree
1 cup whipping cream
1/2 cup loosely packed brown sugar
3 teaspoons vanilla extract 1 teaspoon ground cinnamon
2 teaspoons instant espresso 1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
94 store-bought ladyfingers One 3-ounce square semisweet chocolate, for grating
36 crushed gingersnap cookies (1 1/2 cups total)
Instructions: For the pie filling: Bring some water to a boil in a saucepan, then reduce the heat to a simmer. Find a heatproof mixing bowl that will fit over the top of the pan, but not sink it all the way in. (Do-it-yourself double boiler!) Put the egg yolks in the mixing bowl. Add the granulated sugar and whisk until the yolks start to turn pale. Place the mixing bowl on top of the saucepan with the simmering water. Slowly add the bourbon and whisk to combine. Cook over the simmering water, using a rubber spatula to scrape the bowl, until thick, about 5 minutes. Remove from the heat, then cover with plastic wrap and refrigerate until cool, 20 to 25 minutes. Place the mascarpone cheese and pumpkin puree in a bowl and stir until smooth. Combine the whipping cream, brown sugar, vanilla and cinnamon in a separate mixing bowl and whip until not quite stiff. Add the mascarpone and pumpkin mixture to the whipped cream mixture, followed by the chilled egg mixture. Fold gently until mixed well. Cover with plastic wrap and refrigerate for 1 hour. For the pumpkin pie espresso syrup: Bring 1 1/2 cups water to a boil in a small saucepan. Remove the pan from the heat and slowly add the instant espresso, then stir until dissolved. Add the brown sugar, cinnamon and nutmeg and stir until the sugar has dissolved completely, 1 to 2 minutes. Set aside. To assemble: Arrange the ladyfingers in a single layer in a 9-by-13-inch pan, breaking as necessary to fit. Spoon 2 teaspoons of the espresso syrup over each ladyfinger. Plop a third of the chilled mascarpone/pumpkin mixture on top and spread it into a thin layer. Grate over a thin layer of chocolate and sprinkle over 1/2 cup of the crushed gingersnaps. Repeat the process 2 more times, finishing with the crushed gingersnaps. Cover and refrigerate for 3 hours or up to overnight before serving. This will allow for more moisture to soften the cookies and for the whole mixture to meld together. The tiramisu is best consumed within 24 to 36 hours after assembling, as the components will begin to break down and become soupy. ","[Chardonnay, Barolo, Chianti, Tempranillo]" 26928,"PB and J Bread Crust Pudding 4 cups whole milk 6 large eggs, at room temperature 1 cup creamy peanut butter 1/2 cup sugar 1 tablespoon vanilla extract 1/4 teaspoon salt 1 cup of your favorite jelly, jam, or preserves 8 cups coarsely chopped bread crust, from 1 (20-ounce) loaf white bread (or the same amount of day-old bread) Unsalted butter, for greasing pan Instructions: Preheat the oven to 350 degrees F. Lightly butter a 13 by-9-inch baking pan. Put 2 cups milk, the eggs, peanut butter, sugar, vanilla, and salt into a blender and blend until smooth, taking care that the peanut butter is thoroughly emulsified into the mixture. Pour into a large bowl, then whisk in the remaining 2 cups milk. Stir in the bread and set aside to soak for about 10 minutes. Pour this mixture into the prepared baking pan. Place spoonfuls of your favorite jelly, jam, or preserves around the bread mixture, pushing them in a bit with your spoon. Bake for about 45 minutes, or until the pudding is browned, puffed, and a little firm. Let cool. Cut into squares to serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 26929,"Grilled Nectarine Salad 2 nectarines, halved and pitted Olive oil, for drizzling
2 teaspoons honey
2 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1/2 cup olive oil
Salt and freshly ground black pepper 1/2 cup slivered almonds
6 ounces spring mix salad greens 2 ounces Stilton, Gorgonzola or other blue cheese Instructions: Heat a grill pan over medium-high heat. Drizzle the nectarine halves with a little olive oil. Grill cut-side down for 2 to 3 minutes, turning midway to achieve lovely grill marks. Set aside. In a bowl, whisk together the honey, Dijon and vinegar. Whisk in the olive oil to emulsify. Add some salt and pepper and mix. Toast the slivered almonds in a small skillet over medium-low heat until just turning golden brown. In a large bowl, toss the salad greens with enough of the dressing to lightly coat. (You won't use all of the dressing; save to have on another salad tomorrow!) Toss in the warm toasted almonds. Divide the salad among 4 plates. Place a nectarine half on each serving. Drizzle the nectarines with a little more dressing. With a fork, cut the blue cheese into chunks and distribute among the plates. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 26930,"Crostini with Grilled Asparagus and Green Peppercorn-Tarragon Vinaigrette 1 teaspoon green peppercorns, drained 1/2 cup Lemon-Mustard-Tarragon Vinaigrette, recipe follows 1 1/2 pounds medium-thick asparagus, trimmed Olive oil, for brushing Kosher salt and freshly ground black pepper Sixteen 1-inch-thick slices Italian or French bread Canola oil, for brushing 4 ounces goat cheese, optional Zest and juice of 1 large lemon 2 tablespoons Dijon mustard 1 tablespoon chopped fresh tarragon 1 teaspoon clover honey Kosher salt and freshly ground black pepper 1/2 cup olive oil or canola oil Instructions: Heat a charcoal or gas grill to medium-high. Whisk the green peppercorns into the vinaigrette. Set aside. Brush the asparagus with olive oil and season with salt and pepper. Grill until golden brown on all sides and crisp-tender, 4 to 5 minutes total. Remove from the grill, cut into 1- to 2-inch pieces, and toss with some of the vinaigrette. Brush the bread on one side with canola oil and season with salt and pepper. Grill, oiled-side down, until light golden brown and crisp, about 1 minute. Flip, and grill a few seconds more, just enough to warm?the bread should still be tender when pressed. Top the toasted bread with some asparagus. Scatter the goat cheese, if using, on top and serve immediately.
In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Gradually whisk in the olive oil until emulsified.
","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]

" 26931,"Green Beans and Bacon 2 1/2 pounds green beans, trimmed Kosher salt 1/2 pound bacon, roughly chopped 1 small yellow onion, finely chopped 3 cloves garlic, minced 1 teaspoon red pepper flakes 1/2 cup chopped toasted pecans Juice of 1/2 lemon Freshly ground pepper Instructions: Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry. Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan. Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute. Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more. Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26932,"Gullah Gumbo 1 cup vegetable oil 1 cup all-purpose flour
2 stalks celery, chopped
1 Vidalia onion, chopped
1 green bell pepper, chopped (2 cups)
2 large tomatoes, diced
1 tablespoon gumbo file powder
1 teaspoon Miss Brown's House Seasoning, recipe follows Pinch ground mace
4 cloves garlic, minced
2 bay leaves
3 cups chicken stock
3 cups seafood stock
1 smoked turkey wing
1/2 pound baby lima beans (about 2 cups)
1 pound medium shrimp, peeled and deveined 1/4 cup fresh flat leaf parsley, chopped
3 green onions, chopped
Hot sauce, for serving
1 teaspoon garlic powder 1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Instructions: Whisk together the oil and flour in a Dutch oven over medium heat. Cook, whisking constantly, until the roux is the color of peanut butter, 10 to 15 minutes. Add the celery, onion, bell pepper and tomatoes and cook until the vegetables are tender, about 5 minutes. Add the gumbo file, House Seasoning, mace, garlic and bay leaves. Cook until fragrant, 1 more minute. Slowly pour in the chicken stock, seafood stock and 1 cup water, whisking until combined. Add the turkey wing. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered, stirring occasionally and adding water as needed, for 1 hour. Stir in the lima beans. Bring to a boil. Reduce the heat to medium and simmer until the gumbo is thickened, about 2 hours. Add the shrimp during the last 10 minutes of cooking. Remove the bay leaf and discard. Remove the turkey wing. Chop the meat and return it to the gumbo. Remove from the heat and sprinkle with the parsley and green onions. Serve with hot sauce. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26933,"Purple Cauliflower and Red Cabbage Slaw 3 cups (about 1/2 head) thinly sliced purple cauliflower 3 cups (about 1/2 head) shredded red cabbage 1/2 recipe Poppyseed Dressing, recipe follows 1/4 cup plus 1 tablespoon roasted, salted sunflower seeds 2/3 cup vegetable or canola oil 1/2 cup apple cider vinegar 3 tablespoons honey 2 tablespoons Dijon mustard Kosher salt and cracked black pepper 1 large egg, pasteurized if necessary 2 tablespoons poppyseeds Instructions: In a large bowl, toss the cauliflower and cabbage with the dressing until fully coated. Sprinkle with the sunflower seeds. Serve immediately or refrigerate up to overnight. Put the oil, vinegar, honey, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 large egg in a blender and blend until smooth. Use a spatula to stir in the poppyseeds, then season with more salt and pepper if needed. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26934,"Garlic Potato Salad with Homemade Mayonnaise 2 eggs Pinch of salt 1/4 tsp dry mustard dash of paprika 4 Tbsp. lemon juice 1 1/2 cups olive oil 1/2 head roasted garlic 3 lbs. russet potatoes 6 hard-boiled eggs 1/2 medium red onion, minced Salt and pepper to taste 1/4 cup dried dill 1/4 cup regular mustard Instructions: To make the garlic mayonnaise, place all ingredients except oil in blender. Blend on high until all ingredients are well blended. Add the oil in a slow steady stream. If the mayo is too thick add a few drops of lemon juice. (The extra mayo can be kept in the refrigerator for up to a week. It's great on sandwiches and in chicken salad.) For the salad, cook the potatoes in a pressure cooker for 10-15 minutes, depending on the size of potatoes. Boil eggs for 10 minutes. After both have cooled, peel, dice and add to bowl. Add the onions and then salt and pepper to taste. Add dill, mustard and mayo to the consistency that you like--some people like their potato salad dry, some like it very moist. Refrigerate overnight for best flavor. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26935,"Asian Pear Salad with Tiny Beans, Rice Wine Vinaigrette, Honey Crusted Almonds and Pear Glazed Scallops 1/4 pound haricot vert 1 sweet red pepper 4 small heads frisee 1/4 pound mizuna 1/4 pound baby spinach 1 head radicchio 1 shallot, minced 1 tablespoon ginger, minced 3 tablespoons rice vinegar 1 tablespoon mirin 2 tablespoons pear nectar 2 tablespoons sesame oil 1/4 cup canola oil 8 to 12 ounces pristine scallops 1/4 cup sugar 1/4 cup water 1 slice of fresh ginger 1 tablespoon pickling spice 1/4 cup pear nectar Salt Pepper Instructions: Blanch the haricot vert and reserve. Finely julienne red pepper and reserve. Clean all the greens. Trim and cut frisee in half and reserve along with haricot vert and peppers To Finish: In one saute pan season and sear the frisee, toss in the other greens, haricot vert, peppers and the vinaigrette. Season and toss, then remove to plates. In a second saute pan, which should be very hot, season and sear the scallops then glaze and arrange on salad. Garnish with honeyspice almonds. Prepare vinaigrette by blending all ingredients. Almonds: 1/2 cup honey 1 tablespoon ground coriander 1 teaspoon ground chili flakes 1 cup toasted whole almonds Prepare almonds by caramelizing honey, then add in spices and stir in almonds. Remove from heat and quickly separate almonds onto an oiled sheet pan so they wont clump together. Allow to cool Clean the scallops and reserve. Prepare the glaze by combining sugar, water and spice in a small pan and reducing to a thick syrup. Strain into pear nectar. ","[Chardonnay, Pinot Gris, Gewrztraminer, C?tes du Rh?ne]

" 26936,"Grilled Pineapple, Bananas, and Grapes 1/2 cup honey 2 tablespoons fresh lemon juice (from 1/2 large lemon) 1 large lemon, zested 1/2 cup heavy cream 3 tablespoons powdered sugar 1/4 cup plain Greek yogurt 2 tablespoons dark rum 1/2 teaspoon pure vanilla extract 1 pineapple, skinned and cut into 3/4-inch thick slices, or 8 canned pineapple slices in pineapple juice, drained 3 ripe but firm bananas, peeled and halved lengthwise, then halved crosswise 6 to 10 red or green grapes, halved 1/2 cup light brown sugar 3 tablespoons chopped fresh mint, for garnish Instructions: For the glaze: In a small saucepan, bring the honey, lemon juice, and lemon zest to a boil over medium heat. Boil for 1 minute until smooth. Set aside to cool. For the cream: In a medium bowl, using a hand mixer on medium speed, beat the cream until thick. Add the sugar and beat until the cream holds stiff peaks. Beat in the yogurt, rum, and vanilla. For the fruit: Place a grill pan over medium heat or preheat a gas or charcoal grill. Sprinkle each side of the pineapple slices with brown sugar. Sprinkle the cut sides of the bananas and grapes with brown sugar. Grill the pineapple until grill-marked and golden, 4 to 5 minutes each side. Grill the bananas and grapes until lightly browned and warmed through, 2 to 3 minutes each side. Place the grilled pineapple on 4 plates. Top with 3 banana slices and 3 grapes. Drizzle with honey glaze and spoon a dollop of the cream on top. Garnish with chopped fresh mint and serve. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 26937,"Cranberry Pie 1 quart cranberries (chopped) 1/2 cup molasses 1 1/3 cups sugar Salt to taste 1 teaspoon cornstarch 1 tablespoon butter 1 double pie crust Instructions: Mix sugar, salt and cornstarch and add to chopped cranberries and molasses. Pour into pastry-lined pan. Dot with butter and cover with top crust. Bake at 425 degrees for about 35 minutes ","[Riesling, Gewrztraminer, Vinho Verde]" 26938,"Thirty-Layer Green cl Mac and Cheese 2 cups \00\ flour 4 eggs
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 sticks (1 cup) unsalted butter, plus for greasing the casserole dish 1 cup all-purpose flour
4 cups whole milk
1 tablespoon Dijon mustard
1 tablespoon hot sauce
1 cup shredded Cheddar
1 cup shredded gouda
Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 2 tablespoons sherry vinegar
1 clove garlic
1/2 shallot
1 Anaheim cl
1 jalapeno cl
1 poblano cl
1 serrano cl
Kosher salt and freshly ground black pepper 1/2 cup grated Parmesan
Instructions: For the pasta: Mound the \00\ flour on a clean work surface and make a well in the center. Crack the eggs into the well and beat with a fork. Add the olive oil and season with salt and pepper. Slowly work the flour from the edges of well into center until a dough ball starts to form. Knead for 3 to 5 minutes, until very smooth. Wrap in plastic and let rest at room temperature for 30 min. Divide the dough into four pieces and cover with a damp towel. Using a pasta roller set to the thickest (widest) setting, roll one piece of dough out into a sheet. Fold the sheet in half and pass it through the roller again on the same setting. Reduce the setting and repeat, rolling and folding the dough and passing it twice through the machine before going to the next setting. Continue in this manner until the thinnest setting has been used. Repeat with rest of the dough. Let rest on a baking rack for 10 to 15 minutes, until the moisture is reduced by about half. Preheat the oven to 400 degrees F. For the cheese sauce: Add the butter and all-purpose flour to a heavy-bottomed pot over medium heat. Cook, stirring continuously, until blond and smooth. Whisk in the milk and bring to a boil. Add the mustard, hot sauce and cheeses, slowly at first; cook, whisking, until smooth and combined. Add salt and pepper to taste. For the green cl puree: To a blender, add the olive oil and the sherry vinegar, garlic, shallot and chiles. Blend until smooth. Season with salt and pepper. To assemble dish: Bring 4 cups salted water to a boil. Cut the pasta sheets to fit a buttered 10-inch square casserole dish. In batches, cook the pasta sheets for 1 minute in the boiling water; immediately submerge in an ice bath to stop cooking. Spread a ladleful of cheese sauce in the bottom of the casserole dish; arrange pasta sheets on top to fit the dish. Ladle in more cheese sauce, just to cover, then liberally spread with green cl puree. Cover with more pasta sheets. Repeat the layers all the way to the top of the casserole dish. Sprinkle the Parmesan on top. Bake until golden brown and delicious, and the center has reached 160 degrees F, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 26939,"Traditional German Goulash 3 tablespoons canola oil 2 onions, chopped
2 1/4 pounds lean, trimmed stewing beef, such as round eye, and/or pork tenderloin
1 1/2 tablespoons chopped garlic
1/2 tablespoon caraway seeds
3 tablespoons paprika
1 1/2 tablespoons Montreal steak seasoning
1 teaspoon onion powder
1/2 teaspoon cayenne powder, or more for extra spice
1 teaspoon salt 1 teaspoon pepper
3 large green bell peppers, cut into 1-inch pieces
3 large red bell peppers cut into 1-inch pieces
One 16-ounce can tomato puree
One 6-ounce can tomato paste
1 1/2 cups vegetable broth
Spaetzle, egg noodles or dumplings, for serving Instructions: Heat 1/2 tablespoon of the oil in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes. Heat the remaining 2 1/2 tablespoons canola oil in a large Dutch oven over medium-high heat and saute the stewing meat until nicely browned. Add the caramelized onions, garlic and caraway seeds. Cook for 1 minute, and then add the paprika, Montreal steak seasoning, onion powder, cayenne powder, salt and pepper. Add the green and red peppers, stir and saute until fragrant, about 2 more minutes. Add the tomato puree and tomato paste and stir. Add the vegetable broth and 1/2 cup water, plus more if needed, and deglaze the Dutch oven, making sure to loosen anything stuck to the bottom of the pot. Bring to a low simmer and cook, stirring occasionally, until the meat is very tender, about 90 minutes. Serve over Spaetzle, egg noodles or dumplings. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Chianti]" 26940,"Roasted Grape Brown Butter Crostata with Caramel Sauce, Mascarpone and Vin Santo 2 sticks (16 tablespoons) unsalted butter, cold 1 cup all-purpose flour, plus more for dusting
1/4 cup granulated sugar
Pinch kosher salt
Zest of 1 lemon
1 large egg yolk
Nonstick cooking spray, for the ring molds 1 1/2 sticks (12 tablespoons) unsalted butter 1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
4 large eggs 1 bunch small red grapes, stems removed
2 tablespoons turbinado sugar 1 1/2 cups vin santo Juice of 1/2 lemon
1/4 cup heavy cream
3 tablespoons unsalted butter
1 cup mascarpone 2 tablespoons vin cotto, in a squeeze bottle
Fresh thyme leaves, for garnish
Powdered sugar, for dusting Instructions: For the dough: To the bowl of a food processor, add the butter, flour, granulated sugar, salt and lemon zest. Pulse until it resembles coarse sand. Add the egg yolk and a tablespoon of water. Pulse until the mixture forms a crumbly dough, but holds its shape when pinched. (If too crumbly, add a little bit more water.) Turn the dough out onto a clean work surface. Knead very lightly until the dough comes together. Pat into a disc, then roll into a 1/4-inch-thick circle, turning the dough regularly and flouring as needed to ensure it doesn't stick. Spray six 4-inch ring molds with the nonstick spray. Cut out 4 dough rounds slightly larger than 4 inches, then transfer a piece of dough to the center of each ring mold, bringing it up the edges to make a rustic tart crust. Slide a spatula underneath to transfer to a half-sheet tray lined with parchment paper. Place in the fridge to chill for 30 minutes. For the filling: Preheat the oven to 350 degrees F. Brown the butter in a medium skillet over medium-high heat, cooking until it is light brown in color and smells nutty. Transfer the browned butter to the bowl of a stand mixer fitted with a paddle attachment. Add the granulated sugar and vanilla extract. Turn on the mixer and gradually add the flour. Add 3 eggs, one at a time. Scrape down the sides and mix to combine. Remove the dough from the fridge. Fill the tarts evenly with the filling and top with the grapes. Make an egg wash by beating the remaining egg in a bowl with a bit of water and brush the crusts. Sprinkle with the turbinado sugar. Transfer to the oven and bake for 20 minutes. To finish: Add the vin santo and lemon juice to a medium saute pan. Turn on the heat to medium-low and reduce until thick and caramel-like, 5 to 6 minutes. Carefully add the heavy cream and swirl the pan to incorporate. Allow the mixture to come back to a boil, then lower the heat add the butter one pat at a time. Spoon the mascarpone into quenelles (little oblong dollops) and place on a sheet tray lined with parchment. Place in the fridge to chill for 10 to 15 minutes. To plate: Spoon a bit of vin santo caramel on the bottom of a plate and dot with the vin cotto. Place the crostata down and top with a mascarpone quenelle. Garnish with thyme leaves and powdered sugar. Repeat to make 5 more servings. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 26941,"Shrimp and Chorizo in Garlic Sauce 1 1/2 cups extra-virgin olive oil 1 pound spicy Mexican chorizo, casing removed 1/4 cup finely chopped sweet or Vidalia onion 1 teaspoon adobo seasoning 1 teaspoon Hungarian paprika Freshly ground black pepper 1 head garlic, peeled and finely chopped Salt 1 1/2 pounds peeled deveined shrimp (16/20 count) Crusty, chewy bread, for sopping Instructions: In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, breaking the chorizo up with a wooden spoon while cooking until it resembles ground beef. Add the adobo, paprika and a few grinds of black pepper. Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.
Add the remaining oil and the garlic and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to 7 minutes. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer on toothpicks with crusty, chewy bread. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 26942,"Layered Candy Corn Pie 2 cups finely ground vanilla wafer cookies, such as Nilla Wafers (about 65 cookies) 1/4 cup sugar Pinch kosher salt 1 stick (8 tablespoons) unsalted butter, melted and cooled slightly 1/4 cup freshly squeezed lemon juice (from about 2 lemons) One 1/4-ounce packet unflavored gelatin powder 3/4 cup canned lite coconut milk 3 tablespoons sugar 1/4 teaspoon ground turmeric Pinch kosher salt 1/4 cup plus 1 tablespoon freshly squeezed orange juice (from about 2 oranges) One 1/4-ounce packet unflavored gelatin powder 1 cup mango chunks (thawed if frozen; if using fresh, from 1 peeled and pitted mango) 1 tablespoon fresh raspberries (about 3) 3 tablespoons sugar Pinch kosher salt 1 cup canned lite coconut milk One 1/4-ounce packet unflavored gelatin powder 3 tablespoons sugar 1/4 teaspoon pure coconut extract Pinch kosher salt 3 large egg whites, at room temperature 1/3 cup sugar 1/2 teaspoon cream of tartar 1/2 teaspoon cornstarch 1/2 teaspoon pure coconut extract Candy corn, for decorating Instructions: For the cookie crust: Preheat the oven to 350 degrees F. Stir the cookie crumbs, sugar and salt together in a medium bowl until combined. Stir in the butter and continue to mix until the mixture looks like wet sand and holds together when pinched. Firmly press the crumb mixture into the bottom and up the sides of a 9-inch deep-dish pie plate. Bake until the crust is set and lightly toasted, 12 to 15 minutes. If the crust puffs while baking, use the bottom of measuring cup to gently press the crust back down while it\u2019s still warm. Cool completely. For the lemon filling: Once the crust is cool, combine the lemon juice and gelatin in a small microwave-safe bowl and set aside to let gelatin soften, about 5 minutes.\u202fMeanwhile, add the coconut milk, sugar, turmeric and salt to a blender and blend on medium speed until combined. Microwave the juice-gelatin mixture until just hot and liquefied, about 30 seconds. Stir to make sure the gelatin is dissolved, then add to the coconut-milk mixture in the blender and puree until smooth. Strain through a fine-mesh sieve into the cooled crust, then refrigerate until set, about 45 minutes.
For the mango filling:\u202fCombine 1/4 cup of the orange juice and the gelatin in a small microwave-safe bowl and set aside to let gelatin soften, about 5 minutes.\u202fMeanwhile, add the mango, raspberries, sugar, salt, and remaining 1 tablespoon orange juice to a blender and blend on medium speed until smooth and combined, scraping down the sides of the jar with a rubber spatula as needed. Microwave the juice-gelatin mixture until just hot and liquefied, about 30 seconds. Stir to make sure the gelatin is dissolved, then add to the mango mixture in the blender and puree until smooth. Strain through a fine-mesh sieve directly on top of the set lemon layer, pressing on the solids in the sieve with a rubber spatula to extract as much filling as possible. Spread into a smooth and even layer using an offset spatula, then refrigerate until set, about 45 minutes.
For the coconut filling: Combine 1/4 cup of the coconut milk and the gelatin in a small microwave-safe bowl and set aside to let gelatin soften, about 5 minutes.\u202fMeanwhile, add the remaining 3/4 cup coconut milk, sugar, coconut extract and salt to a blender and blend on medium speed until combined. Microwave the coconut milk-gelatin mixture until just hot and liquefied, about 30 seconds. Stir to make sure the gelatin is dissolved, then add to the coconut mixture in the blender and puree until smooth. Strain through a fine-mesh sieve directly on top of the set mango layer, then refrigerate until the filling is firmly set and with only the slightest jiggle when moved, at least 2 hours or up to overnight (wrap tightly in plastic wrap). For the toasted meringue topping: Combine the egg whites, sugar, cream of tartar and cornstarch in a large heatproof bowl. Set the bowl over a medium saucepan of simmering water (do not let the bowl touch the water) and cook, whisking constantly, until the sugar dissolves and the egg whites are warm to the touch, 3 to 4 minutes. Remove the bowl from the heat and beat with an electric mixer on medium-high speed until the mixture is light and fluffy and stiff peaks form, about 4 minutes. Beat in the coconut extract, then transfer to a piping bag fitting with a round pastry tip.
Pipe 1-inch dollops of meringue on top of the pie, layering upward as you go, until all the meringue is used. Use a small kitchen torch to toast the meringue until deep golden brown. Nestle candy corn throughout the toasted meringue, then cut into wedges to serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 26943,"Carnitas Walking Tacos One 4- to 5-pound lean boneless pork shoulder 5 cloves garlic, smashed
2 bay leaves
1 medium white onion, cut into large chunks (about 6.6 ounces or 187 grams), plus 1/2 small white onion, finely chopped 1 tablespoon ancho cl powder (substitute regular chili powder if you prefer)
1 tablespoon ground cumin
Pinch ground cloves
Juice of 3 oranges (or 3/4 cup)
Juice of 2 limes (or 1/4 cup), plus a few lime wedges, for serving
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
Six 1-ounce bags tortilla chips
Chili Lime Sour Cream, recipe follows, or plain sour cream 2 radishes, thinly julienned 1/4 cup finely chopped fresh cilantro Green hot sauce, for garnish
1/2 cup sour cream 1/2 cup mayonnaise
1 teaspoon chili powder, plus more for garnish
1/2 teaspoon kosher salt, plus more for garnish
Zest of 1 lime
Instructions: Place the pork shoulder, garlic, bay leaves, large chunks of onion, ancho cl powder, cumin, cloves, orange juice, lime juice, 1 tablespoon salt, a generous amount of black pepper and 1/2 cup water in the bowl of a 6-quart slow cooker. Cover and cook until the meat is tender and can easily be shredded with a fork, 4 hours on high or 6 hours on low. Remove the pork to a large bowl and use two forks to shred. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add half of the pork and 1/2 cup of the cooking liquid and cook, stirring occasionally, until the liquid has evaporated and the pork is crispy and dark brown, about 15 minutes. Remove to a plate and repeat with the remaining oil, pork and 1/2 cup cooking liquid (discard the remaining liquid), another 15 minutes. Open the tortilla chip bags and crush a few of the chips. Gently roll down the tops of the bags about a third of the way. Fill the bags with some dollops of sour cream, then pork, then garnish with the finely chopped onions, radishes, cilantro and a few dashes of hot sauce. Serve with the lime wedges. In a small bowl, combine the sour cream, mayonnaise, chili powder, salt and lime zest. Set aside. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 26944,"Orange Almond Cake 7 to 8 ounces almond paste 1/4 pound (1 stick) unsalted butter, very soft 1 cup sugar 2 tablespoons orange liqueur (such as Grand Marnier or triple sec) Grated zest 1 orange, or 1/2 teaspoon orange extract 5 large eggs, at room temperature 1/2 cup cake flour 1 teaspoon baking powder Confectioner's sugar for dusting Instructions: Preheat the oven to 325 degrees. Butter and flour a 9inch springform pan and set it aside. Break up the almond paste and place it in the container of a food processor. Process for a few seconds until it is grainy, like the texture of cracked wheat. Set aside. In a large bowl, using an electric mixer, beat the butter and sugar together until very fluffy, at least 3 minutes. Add the almond paste, orange liqueur, and orange zest. Beat until perfectly blended, another 2 minutes or so. One by one beat in the eggs until the mixture is very smooth and fluffy, about 2 minutes. Sprinkle on the flour and baking powder and beat just until combined, 30 seconds or so. Scrape the batter into the prepared pan. Bake 55 minutes, or until a knife inserted in the center of the cake comes out clean, and the sides of the cake have begun to shrink away from the pan. Cool on a wire rack for 10 minutes. (The cake might sink a little in the center.) Remove the outer ring of the pan. Place a plate over the cake and invert it. Remove the bottom of the pan. Invert again onto a wire rack and cool the cake completely. Serve dusted with confectioners sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26945,"Cotton Candy Avocado 1 vanilla bean 1 cup sugar 1 avocado Kosher salt, as needed 1 (8-ounce) bag cornuts Instructions: Split the vanilla bean pod and scrape out the seeds. In a bowl, combine pod, seeds and sugar and mix well. Cover the bowl and let it sit at room temperature for 24 hours, to infuse the sugar with the flavor of the vanilla.
Peel and cut avocado into 6 (1/2-inch) cubes. Lightly salt the avocado. Put the cornuts in a heavy-duty plastic bag. Using a rolling pin, crush the cornuts. (Don't crush them too fine.) Transfer the cornuts to a plate.
Slide a avocado cube onto the end of each skewer. Roll the avocado in the cornuts to coat.
Heat the cotton candy machine. Put the vanilla sugar in the extractor. When the cotton candy begins to form, dip the avocado skewers, one by one, and twirl to cover. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 26946,"Menthe a l'Eau 1 tablespoon Monin Green Mint Syrup 1 cup very cold water Ice cubes Instructions: Add syrup to large wine glass. Add cold water and stir; then add ice cubes. Garnish with orange wheels. ","[Champagne, Prosecco, Sparkling Pinot Grigio]" 26947,"Baccala alla Romana 1 1/2 pounds salt cod 2 tablespoons raisins 2 tablespoons pine nuts 3 tablespoons plus 1 tablespoon olive oil 1 large onion diced 2 garlic cloves crushed 1 dried chili pepper 18 ounces ripe tomatoes chopped, peeled, and seeded Juice of 1 orange Fresh ground pepper, to taste Instructions: Be sure to soak the fish for 2 days in fresh water. Change water every 5 hours. Begin by soaking the raisins in tepid water and toasting the pine nuts until golden. Cut the fish into 2 large fillets. Place a large pan over a medium flame, add the olive oil and cook fish until it begins to brown. At this point add the onion, garlic, and chili. When tender add the chopped tomatoes and cook about 10 minutes. Gently remove the fish and add the raisins, pine nuts, and a squeeze of fresh orange juice to the tomatoes. Serve the fish with ample sauce while hot.; ","[Barolo, Barbaresco, Chianti, Tempranillo]" 26948,"Collard Greens 4 ounces pork jowl 2 tablespoons seasoned salt, such as Lawry's 1 tablespoon chicken base
10 cloves garlic, finely minced
1 banana pepper, sliced
1 turkey neck
1/2 onion, finely chopped
6 bunches collard greens, leaves stripped from stems and chopped 5 tablespoons canola oil
1 1/2 teaspoons red cl flakes
1 1/2 teaspoons MSG, such as Accent
Salt Instructions: Add pork jowl, seasoned salt, chicken base, garlic, banana pepper, turkey neck, onion and 1 quart water to a large stockpot. Boil for 3 hours, then add collard greens, oil, red cl flakes and MSG. Simmer for 30 minutes. Adjust salt to taste. Collards are ready to eat or cool and store for up to 4 days in the fridge. ","[Rioja, Barolo, Syrah, Tempranillo]" 26949,"Lamb Cutlets/Rib Chops with Chili and Black Olives 12 lamb rib chops 4 tablespoons/1/4 cup olive oil, plus 2 tablespoons, for frying 3 cloves garlic, peeled and sliced 1 teaspoon chili flakes 1 teaspoon dried oregano 1 small lemon, zested and juiced 1 teaspoon Maldon salt/kosher salt or 1/2 teaspoon table salt 15 black olives, pitted and sliced 1 long red cl, deseeded and finely chopped, optional Instructions: Layer the rib chops between clingfilm/cling-wrap (plastic wrap) and flatten them gently with a rolling pin or mallet. Place the chops in a large dish so that they all fit in a single layer.
Pour over the 4 tablespoons/1/4 cup of oil and add the garlic, chili, oregano, lemon zest and juice. Sprinkle over the salt and the olives and then turn the rib chops in the marinade so that both sides are coated.
Cover and leave the lamb to marinate for 20 minutes at room temperature before cooking.
Heat a large frying pan with the 2 tablespoons of oil, and add the chops scraping off the marinade before you put them in the pan. Fry them for a couple of minutes a side on quite a high heat so that they take on some color.
Turn the heat back down to medium and pour the marinade into the pan over the colored chops. Add 2 tablespoons or so of water so that they cook in a little liquid.
Cook for about 5 minutes for rare cutlets or a little longer if you like your lamb well cooked, (this will also depend on the thickness of the chops).
Transfer the lamb to a serving plate, pour over the juices from the pan and sprinkle with the chopped red cl should you feel like enhancing the dried chili with the pep of fresh. ","[Syrah, Malbec, Tempranillo, Garnacha]

" 26950,"Roasted Peking Duck with Pomegranate Sauce 1 Granny Smith apple, cut to wedges 1 ginger root, chopped roughly Cracked black peppercorns 1 Peking duck, air dried from Chinese market Wooden skewers 1 tablespoon vegetable oil 1/2 cup shallots, sliced 2 cups port wine 1 cup red wine 1 cinnamon stick 1/2 piece star anise 1-inch sprig rosemary 2 cups chicken stock 1/2 cup duck demi-glace 1 cup pomegranate seeds Salt and pepper 1 tablespoon unsalted butter Instructions: Combine the apple, chopped ginger, and peppercorns in a bowl. Stuff the mixture into the duck and close the skin using a wooden skewer (to hold in the stuffing). Hang the duck for 2 hours at room temperature (place a pan underneath it to catch the drippings). Place the duck on a pan fitted with a rack (breast side up), and roast in a preheated 375 degree convection oven for 40 minutes. If you don't have a convection oven, roast the duck in a conventional oven at 400 degrees for 55 minutes, or until the duck is a deep golden brown color. To serve, allow duck to rest 5 minutes before cutting. Carefully remove breast and leg from the duck. POSTRIO POMEGRANATE SAUCE: In a medium sized saucepot, heat 1 tablespoon of vegetable oil. Add shallots, and sweat, do not cook until the shallots color. Add wines and bring to a boil. Add cinnamon stick, star anise, and rosemary. Reduce wine by 2/3, add chicken stock, demi-glace, and 3/4 cup of the pomegranate seeds, and reduce by half, until sauce reaches a syrupy consistency. Remove sauce from heat, season with salt and pepper, and whisk in the tablespoon of butter. Strain sauce through a fine chinois and serve or keep hot in a hot water bath. When serving sauce, garnish with the leftover 1/4 cup of pomegranate seeds. ","[Chardonnay, Pinot Gris, Riesling, Gavi]

" 26951,"George's Artichoke Tuna Salad 2 (6-ounce) cans solid white tuna in water, drained 1 cup mayonnaise 4 canned artichoke hearts, chopped 2 scallions, chopped, white and green parts 2 tablespoons chopped cilantro leaves 1 lemon, juiced 6 dashes hot sauce, or to taste Kosher salt Freshly ground black pepper Instructions: Combine all the ingredients and mix well. Taste and adjust seasonings. Use as a sandwich filling with your favorite bread. It makes a great open-faced tuna melt by topping the tuna with cheese and putting it under the broiler for a few minutes. Or mound it on top of cooked slices of eggplant or portobello mushrooms for a breadless treat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26952,"Healthy Air Fryer Parmesan Chicken with Broccoli 1/3 cup panko 1/4 cup finely grated Parmesan 4 teaspoons olive oil 1/2 teaspoon dried oregano Kosher salt and freshly ground black pepper 2 small boneless, skinless chicken breasts (about 6 ounces each) 1 1/2 tablespoons plus 1/4 teaspoon Dijon mustard 2 cups small broccoli florets (about 5 ounces) 1/4 cup low-fat plain yogurt Finely grated zest and juice of 1/2 lemon Instructions: Stir together the panko, Parmesan, 2 teaspoons of the olive oil, the oregano, pinch of salt and a couple grinds of pepper in a shallow bowl or small baking dish until thoroughly combined. Pat the chicken dry between a couple paper towels, then sprinkle lightly with salt and pepper. Brush both sides of the chicken with 1 1/2 tablespoons of the Dijon, then press into the panko-Parmesan mixture, making sure both sides are evenly coated. Toss the broccoli, remaining 2 teaspoons of the olive oil, a good pinch of salt and several grinds of pepper in a medium bowl until evenly coated.
Preheat a 3.5-quart air fryer to 375 degrees F. Add the chicken to the air-fryer basket and cook until it\u2019s starting to brown and crisp on the top, about 6 minutes. Flip the chicken over with tongs and position in the center of the basket, then scatter the broccoli around the perimeter. Continue air-frying until the chicken is crisp all over and an instant-read thermometer inserted in the middle registers 160 degrees F, and the broccoli is tender and charred, about 8 minutes more.
Meanwhile, stir together the yogurt, lemon zest and juice, remaining 1/4 teaspoon Dijon, a pinch of salt and several grinds of pepper in a small bowl. Serve alongside the chicken and broccoli for dipping.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 26953,"Sole with Basil, Tomatoes and Oregano Two 8-ounce fillets sole Kosher salt and freshly ground black pepper 2 tablespoons olive oil 1 teaspoon dried oregano 1/4 teaspoon red pepper flakes 1 clove garlic, sliced 3 red potatoes, diced and parboiled One 14-ounce can whole tomatoes, chopped, juices reserved Juice of 1 lemon 3/4 cup chicken stock 2 tablespoons chopped fresh basil, plus extra for garnish Instructions: Preheat the oven to 350 degrees F. Pat the sole dry with paper towels and sprinkle with salt and pepper. In a large ovenproof saute pan, brown the sole in 1 tablespoon olive oil on one side, then remove from the pan and set aside. Add the oregano, red pepper flakes and garlic to the pan and saute 1 minute. Next, add the potatoes and chopped tomatoes (with their juices) and cook 1 to 2 minutes. Pour half of the lemon juice into the pan, add the chicken stock and season with salt and pepper. Bring to a simmer, and then add the fish back to the pan and baste with the sauce. Finish cooking in the oven, 5 to 7 minutes. Remove the fish from the pan and place on a platter. Return the pan to the stove and add the remaining 1 tablespoons olive oil along with the chopped basil and remaining lemon juice. Let the sauce reduce over medium heat, 2 minutes. Serve the fish with the sauce and garnish with chopped basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 26954,"Double Double Bacon Cheese Quiche 1 1/3 cups all-purpose flour 1/8 teaspoon salt 1/2 cup (1 stick) chilled butter, cut into small pieces 2 to 3 tablespoons cold water 10 strips bacon 4 large eggs 1 1/2 cups light cream 1/4 teaspoon dried thyme 1/8 teaspoon white pepper 1/2 cup shredded Gruyere cheese (about 2 ounces) 1/2 cup shredded white Cheddar cheese (about 2 ounces) Instructions: Preheat oven to 375 degrees F. To prepare the crust: In a large bowl, mix together the flour and the salt. Using 2 knives, cut in the butter until coarse crumbs form. Add water, 1 tablespoon at a time, tossing with a fork, until dough forms. Shape into a disk, wrap in plastic wrap and chill in refrigerator for 30 minutes. Lightly flour counter and rolling pin and roll into about a 10 or 11-inch circle. Fit into a 9-inch pie pan. Trim edge, leaving 1/4-inch overhang. Prick dough with a fork. Line with foil and fill with dried beans. Bake for 10 minutes. Remove the foil and dried beans. Bake until lightly golden, about 5 minutes more. Transfer to wire rack to cool. To prepare the filling: In a medium skillet cook the bacon over medium heat until crisp, 8 to 10 minutes. Crumble bacon. Transfer to a paper towel to drain. In a small bowl whisk together the eggs, cream, thyme and pepper. Pour into the crust. Sprinkle egg mixture with bacon and cheeses. Bake until golden and custard is set, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26955,"Banana-Walnut Pancakes with Caramel Topping 2 cups Fiber One Complete pancake mix (from 28.3-oz box) 1 1/3 cups cold water 2 cups mashed ripe banana 2 tablespoons chopped walnuts 1 firm ripe banana, sliced 2 teaspoons chopped walnuts 4 cups fat-free caramel topping Instructions: Heat skillet or griddle over medium-high heat or to 375degreesF. Grease with vegetable oil or shortening. In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Stir in mashed banana and 2 tablespoons walnuts. For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown. Serve pancakes topped with sliced banana, 2 teaspoons walnuts and the caramel topping. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 26956,"Chocolate Covered Stuff 2 cups semisweet or dark chocolate chips or chopped chocolate from a block 2 dozen biscotti, homemade or purchased, or 2 dozen mini pretzels 2 cups dried fruit Red and green sprinkles or smashed candy cane pieces Instructions: Bring a saucepan with 1 inch of water to a boil. Put the chocolate in a large metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Stir the chocolate until it is almost melted. Remove it from the saucepan and continue to stir until the chocolate is completely melted. This entire process should take no more than 5 to 10 minutes. Line a cookie sheet with parchment or waxeds paper. Dip each biscotti or pretzel in the chocolate to cover half of each and then dip in the sprinkles or candy cane pieces. Set each piece on the lined cookie sheet to allow the chocolate to harden. Store in cool airtight containers for up to 2 weeks. Try not to eat them all at the same time. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 26957,"Cinco Diablo 1 cup thinly sliced serrano chiles 1/3 cup tequila
1/4 cup sugar
2 teaspoons salt
1 lime, juiced
Vegetable oil, for frying and greasing 8 Fresno chiles, halved lengthwise, stems and seeds removed 1 red bell pepper, halved lengthwise, stems and seeds removed
1/2 cup extra-virgin olive oil
Salt and pepper 1/4 cup chopped fresh basil (roughly 6 leaves)
2 tablespoons grated Parmesan
6 jalapenos, halved lengthwise, stems and seeds removed 1 tablespoon olive oil Salt and pepper 2 cups heavy cream
1 cup mayonnaise
1 tablespoon granulated garlic
1 tablespoon granulated onion
6 thick slices bacon, cooked to not yet crispy 1/2 cup chipotle in adobo sauce
3 large poblano chiles, halved lengthwise, stems and seeds removed 1 tablespoon olive oil
Salt and pepper 12 ounces light beer
2 cups all-purpose flour
1 1/2 pounds 80/20 ground beef Salt and pepper
6 brioche buns, cut into squares
1/2 cup (1 stick) butter, melted 1/2 head iceberg lettuce, thinly sliced
1 1/2 avocados, thinly sliced
1 bunch fresh cilantro
Instructions: For the pickled serranos: Combine the serranos, tequila, sugar, salt and lime juice in a bowl until the dry ingredients dissolve. Chill for 24 hours. Preheat the oven to 450 degrees F. Heat a grill to medium-high heat. Heat a griddle to medium. Add oil to a large cast-iron skillet and heat to 350 degrees F. For the Fresno cl pesto: In a large bowl toss the Fresno chiles and bell peppers with olive oil, salt and pepper, then roast on a sheet pan until skins are blistered, approximately 15 minutes. In a blender or a food processor on medium speed, blend with the basil and Parmesan until fully blended. Season to taste. For the jalapeno ranch: In a large bowl toss the jalapenos in olive oil with salt and pepper, then roast on a sheet pan until skins are blistered, approximately 15 minutes. In a blender or a food processor on low setting blend with the heavy cream, mayonnaise, granulated garlic and granulated onion. Raise speed to high and blend for additional 3 seconds. Be very careful not to overblend. For the chipotle bacon: In a bowl, toss the bacon with the chipotle puree until the bacon is fully coated. On a greased sheet tray roast until bacon begins to blacken, approximately 10 minutes. For the beer battered poblanos: Toss the poblano halves in olive oil with salt and pepper and roast on a sheet tray until skins are blistered, approximately 15 minutes. Let cool completely. Meanwhile whisk the beer together with all the flour minus 2 tablespoons in a bowl until a smooth batter is formed. Lightly coat each poblano half in the remaining flour, then dip in the batter, fully coating. Fry in the hot oil until golden brown. For the burgers: Make twelve 2-ounce patties, and press out until flat and squarish (roughly 4 inches across). Place patties on the grill, then salt and pepper the tops and cook to medium-well, roughly 2 minutes per side. Meanwhile, brush the buns with butter and toast on the griddle on one side until dark brown. Top toasted buns with the lettuce, followed by two patties, 1 tablespoon each jalapeno ranch, 1 strip each chipotle bacon (cut in half), 1 each battered poblano, 1 tablespoon each Fresno cl pesto, a quarter of an avocado each, 1 teaspoon each serrano chiles and 4 to 5 cilantro leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26958,"Make a Difference Marinara and Pasta 2 tablespoons grapeseed oil 1 medium onion, minced 2 cloves garlic, lightly crushed with the side of a knife blade and minced 1 teaspoon finely minced fresh rosemary leaves 2 teaspoons minced fresh thyme leaves 2 (29 to 32-ounce) cans crushed tomatoes Salt and freshly ground black pepper 1 pound penne pasta Instructions: Heat grapeseed oil over medium heat in a saucepot. Saute onion and garlic until onion turns translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 30 minutes. Boil pasta until al dente. Drain well and serve with sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 26959,"Easiest Fish Tacos, Red Rice and Black Beans 3 large fillets of tilapia or other sustainable white flesh fish About 1 1/2 cups milk
About 1 1/2 cups Wondra superfine flour
Salt and pepper
About 1 1/2 teaspoons or scant half palmful chili powder About 1 1/2 teaspoons or scant half palmful granulated garlic About 1 1/2 teaspoons or scant half palmful granulated onion About 1 1/2 teaspoons or scant half palmful ground cumin About 1 1/2 teaspoons or scant half palmful ground coriander
Safflower or other neutral oil, for shallow frying
1/2 small to medium white or yellow onion 2 cloves garlic
1 vine tomato
About 2 tablespoons olive oil or neutral oil
1 cup white rice
Salt and pepper
About 1 1/2 teaspoons or scant half palmful pimenton or smoked paprika About 1 teaspoon chili powder
About 1 teaspoon ground coriander
1 1/2 cups chicken stock or water
One 4-ounce can chopped green chiles 1 cup fresh or frozen green peas 1/2 small to medium onion 2 cloves garlic
1 jalapeno pepper
1 tablespoon olive oil or safflower oil
Salt and pepper
1 teaspoon ground cumin
1 bay leaf
1-inch piece of cinnamon stick
One 15-ounce can black beans, drained of some of the liquid
1 teaspoon cayenne pepper sauce, such as Frank's Red Hot 1 jalapeno pepper 1 red finger or Fresno pepper
1 small red onion
1 large clove garlic
Salt
1 lime
4 plum, Roma or vine tomatoes or yellow vine tomatoes
A small handful of fresh cilantro
1 small head savoy cabbage 1 lime, cut into wedges, plus 1 lime, for juicing 8 to 10 corn tortillas or 4 to 6 flour tortillas One 15-ounce jar Mexican crema or 1 cup sour cream, in a squeeze bottle
About 3 tablespoons jalapeno hot sauce, such as Tabasco Green Pepper Sauce
Pickled sliced jalapeno peppers, for topping tacos
Instructions: For the fish: Cut the fish into 3-by-1-inch batons and place in shallow dish or plastic bag. Cover with milk. Combine flour with salt, pepper and dry spices in shallow dish or metal pan and set aside. Place very large shallow skillet on stove with thin layer (about 1/8 inch) of neutral oil, about 1/4 cup. Place foil-lined tray and wire rack near stove for cooked fish. For the red rice: Peel and finely chop onion and grate or chop the garlic. Grate the tomato. Heat a 2- to 3-quart saucepot over medium to medium-high heat with oil, 2 turns of the pan; add onions and garlic and stir a minute or 2, then add rice and salt, pepper and spices. Stir a minute or 2 more, then add stock and chiles and bring to boil; cover and reduce heat to low. After 12 minutes or so, add peas and tomatoes and cook 3 to 4 minutes more until rice is just tender. Let stand a few minutes, adjust salt and pepper, fluff with fork. For the black beans: Peel and finely chop the onion and grate or chop the garlic. Seed and finely chop the jalapeno pepper. Heat oil in a skillet, 1 turn of the pan, over medium-high heat; add onions, jalapeno and garlic, salt and pepper, cumin, bay and cinnamon. Stir a minute or so, then add about 1/2 cup water and let it absorb. Add black beans and hot sauce, then reduce heat to medium-low and simmer until ready to serve. For the pico de gallo: Seed and finely chop cl peppers, put in a bowl and wash hands. Finely chop and add half an onion; reserve the rest. Add grated or chopped garlic, salt, juice of 1 lime. Seed and chop tomatoes; add to bowl. Chop and add cilantro; toss. To serve: Halve the cabbage, remove core and very thinly shred; reserve the other half for another use. When rice and beans are about ready, heat skillet with oil over medium-high heat. Remove fish from milk and shake off excess, then coat fish in flour. Fry to crispy and brown, then remove to rack and serve with lime wedges. Char tortillas over gas burner or in a stainless pan preheated over high heat to blister and soften. Build tacos: Tortilla, fish, cabbage, pico, crema, hot sauce and pickled jalapenos. Add juice of 1 lime to beans. Serve tacos with rice and beans. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26960,"Honey and Lavender Glazed Fruit 1/2-cup unsalted butter, melted 1/2-cup honey 1 small bunch lavender 1 large ripe pineapple, peeled, quartered, cored and cut into half-inch-thick wedges 3 slightly under-ripe bananas, peeled and sliced in half lengthwise
3 ripe but firm peaches, peeled, halved, pitted 1 pint vanilla ice cream, optional Instructions: Combine butter, honey and lavender in a small saucepan and heat, whisking occasionally, until butter is melted and mixture is just coming to a simmer. Remove from heat and let sit in pan for 30 minutes. Remove lavender and discard. Pour syrup through a fine strainer and into a bowl or measuring cup to remove any stray lavender leaves.
Preheat gas grill to medium and lightly oil grate. Place all fruits on a rimmed baking sheet and brush with honey glaze. Grill until fruit is heated through, slightly tender and caramelized - about four minutes total for bananas, six for pineapple and peaches. As the fruits cook, brush them once or twice with additional glaze and turn once. Serve immediately with a scoop of vanilla ice cream if desired. ","[Chardonnay, Riesling, Moscato, Cava]" 26961,"Rigatoni with No-Cook Tomato Sauce Kosher salt 12 ounces rigatoni pasta 1 pound beefsteak tomatoes 1/4 cup extra-virgin olive oil 1 small clove garlic, grated 2 medium heirloom tomatoes, chopped 1 cup torn fresh basil Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain the pasta and set aside. Meanwhile, grate the beefsteak tomatoes into a large bowl, discarding any remaining skin. Whisk in the olive oil, garlic and 1 teaspoon salt. Add the heirloom tomatoes, basil and the pasta; toss to combine. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 26962,"Healthy Tuna Casserole 5 slices whole-wheat bread, crusts included 1 tablespoon canola oil 1 small onion, chopped (about 1 cup) 1 large stalk celery, finely diced (about 1/2 cup) 1 (10-ounce) box white mushroom, stemmed and chopped (about 2 1/2 cups) 1/4 cup all-purpose flour 3 cups 1 percent milk 1 cup low-sodium chicken broth or vegetable broth 3/4 teaspoon salt 1/4 teaspoon ground black pepper 1/2 pound whole-wheat fettuccine noodles, broken into thirds and cooked according to package directions 1 (10-ounce) box frozen chopped broccoli, thawed 1 (10-ounce) box frozen peas, thawed 4 (6-ounce) cans chunk light tuna in water, drained Instructions: Preheat oven to 425 degrees F. Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs). Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent, 8 minutes. Add celery and cook, stirring, until just tender, 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thicke ned and reduced by about 1/2 cup, 7 to 8 minutes. Add salt and pepper and stir to combine. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate. Pour into a 9 by 13-inch casserole. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown and toasted. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 26963,"Negroni 3/4 oz. Campari 3/4 oz. sweet vermouth 1 1/2 oz. gin Flamed orange for garnish Instructions: Combine ingredients in an ice-filled mixing glass and stir for 20 to 30 seconds until chilled. Strain into a chilled cocktail glass. Garnish with the flamed orange. ","[Gin, Campari]" 26964,"Tuna Tartare in a Cucumber Boat topped with Caviar 6 ounces sushi tuna 1 teaspoon chopped chives 1/2 teaspoon chopped capers 1 teaspoon chopped shallots 1 lemon, juiced 1 ounce extra-virgin olive oil Salt and freshly ground black pepper 3 to 6 cucumbers (to make 6 cucumber \boats) 1-ounce black caviar 6 parsley sprigs Instructions: With a heavy sharp knife, chop tuna into very small slices. In a mixing bowl, combine tuna, chives, capers, shallots, lemon juice, oil, salt and freshly ground pepper and chill for 1 hour. Whilst tuna is chilling, prepare cucumber boats. Peel cucumber and cut into 2-inch long cylinders. With a teaspoon, scoop out the seeds from inside the cucumber disc without touching the very bottom of the cucumber. (In other words, leave a \bottom\ in the hollowed-out center of the cucumber.) Presentation: Season cucumber with salt and pepper. Fill with 1-ounce of tuna tartare. Top with 1/8 teaspoon of caviar. Finish with a sprig of parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Sparkling wine]" 26965,"White Beans with Pancetta and Sage 1/2 pound large dried white beans, such as corona beans 3 bay leaves 3 garlic cloves All-purpose flour, for dredging Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1/4 pound thinly sliced pancetta 6 fresh sage leaves Instructions: Put the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator. Drain the soaked beans, place them in a large pot and cover with fresh cold water. Put the beans over medium-high heat and bring to a boil. Toss in the bay leaves and garlic. Reduce the heat to medium and simmer for 11/2 hours until tender. Drain the cooked beans and spread them out on a sheet pan to cool slightly. Put about 1/2 cup of flour in a shallow platter and season it with salt and pepper; mix with a fork to distribute evenly. Toss the beans in the seasoned flour to coat completely. Place a large skillet over medium-high heat and coat with the oil. When the oil is hot, add the pancetta, fry for a couple of minutes to crisp it up. Toss in the sage leaves and fry for about 1 minute. Remove the pancetta and sage to some paper towels; now you have a flavor base. Shake off excess flour from the beans and put them in the pan in a single layer. Fry the beans for a good 10 minutes to form a golden crust on the outside of the beans, tossing to cook both sides. Return the pancetta and fried sage to the pan, stir everything together, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 26966,"Peppermint Mocha Cheesecake 2 cups ground chocolate-mint sandwich cookies (such as Oreos Mint N' Cream) 3 pkgs. (8 oz. each) cream cheese, at room temperature 1 cup Peppermint Mocha Flavor NESTL COFFEE-MATE Powdered Coffee Creamer 3/4 cup granulated sugar, divided 3 large eggs 1 container (16 oz.) sour cream, at room temperature 1 teaspoon vanilla extract Instructions:

1. PREHEAT oven to 350degrees F. Grease bottom and side of 9-inch springform pan.
2. PRESS cookie crumbs onto bottom of prepared pan. Place in freezer for 5 minutes.
3. BEAT cream cheese, Coffee-mate and 1/4 cup sugar in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Pour filling into crust.
4. BAKE for 45 to 50 minutes or until edges are set but center still moves slightly.
5. COMBINE sour cream, remaining sugar and vanilla extract in medium bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Remove from oven and cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 26967,"Dad's Clementine Maccarita 1 1/2 limes, 1 juiced and 1/2 for the glass rims Fine sea salt 3 shots any good blanco tequila, such as Patron Silver 1 shot Cointreau 1 shot triple sec 2 clementines, juiced Ice cubes Instructions: To salt the rims of two glasses, use the 1/2 lime to wipe around the rim of each glass. Pour out a generous 6-inch line of salt. Roll the outside rim of each glass along the salt line to lightly salt the outside rim of the glass (not the inside or it will make your cocktail too salty when you take the last sip). Pour the tequila, Cointreau, triple sec, clementine juice and lime juice into a cocktail shaker. Fill with ice. Shake for 20 seconds until your hands get cold. Strain into the prepared glasses and drink responsibly. ","[Tequila, Cointreau, Triple Sec]" 26968,"Orange-Sesame Pork Chops with Teriyaki Whole-Wheat Noodles Salt 1 pound whole-wheat or whole-grain spaghetti 5 tablespoons vegetable or light oil 5 boneless pork loin chop 1 1/2-inches thick Freshly ground black pepper 3 tablespoons orange marmalade 6 tablespoons teriyaki sauce 1 teaspoon sesame oil 1 bunch scallions, thinly sliced on an angle 1 cup shelled, frozen edamame 1 tablespoon black sesame seeds or toasted sesame seeds, optional Instructions: Bring a large pot of salted water to a boil for pasta, and cook pasta to al dente. While pasta cooks, heat 2 tablespoons oil in a large skillet over medium-high heat. Season chops with salt and pepper and cook 6 minutes on the first side, 4 to 5 on the second. Remove chops to a plate and reserve, cover with foil. Add 3 tablespoons orange marmalade, a couple tablespoons teriyaki sauce and a 1/4 cup of water to the pan, bring the sauce to a bubble and combine 1 minute, stir in sesame oil remove from heat. While the chop cooks, heat a second skillet with 3 tablespoons oil over medium high heat. Stir-fry the scallions and edamame a couple of minutes. Drain pasta and toss with scallions and edamame and remaining teriyaki sauce, about 1/4 cup. Sprinkle noodles with sesame seeds, if desired. Slice pork or leave chop whole and top with orange-sesame glaze. Serve teriyaki noodles alongside. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 26969,"Rainbow Trout Roasted on a Cedar Plank 2 teaspoons salt 1 tablespoon freshly ground black pepper 1 tablespoon red chili powder 1 teaspoon herbes de Provence 6 (8 to 10-ounce) Rainbow trout, cleaned, deboned 12 thin lemon slices Instructions: Prepare and preheat your grill by building a fire on 1 side of the grill. In a small bowl, mix together the salt, pepper, red chili powder, and herbes de Provence. Open each trout's belly and lightly rub on the chili spice mixture. Next, place 2 lemon slices into each trout's belly and then carefully place each trout onto a cedar plank. Cook the trout planks in a covered barbecue away from direct heat for 15 minutes. Then, move the planks over the direct heat and cook for an additional 5 to 7 minutes, covered. The cedar planks will begin to smoke, and the trout will begin to turn golden brown. Once the trout is finished cooking, remove the planks from the grill and set aside. Carefully, lift the fish off the plank and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26970,"Cheesy Ham and Mushroom Strata Unsalted butter, for the baking dish 2 tablespoons olive oil 12 ounces cremini mushrooms, thinly sliced Kosher salt and freshly ground black pepper 3 cups half-and-half 1/4 cup grated Parmesan 10 large eggs One 12-ounce loaf rustic Italian bread, crusts removed, cut into 1-inch cubes, preferably stale (about 6 cups) 2 cups shredded Swiss cheese 6 ounces diced ham Instructions: Butter a 9-by-13-inch baking dish. Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside. Whisk the half-and-half, Parmesan and eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl. Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Swiss cheese, followed by the cooked mushrooms and the ham. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.) On the day of baking, preheat the oven to 325 degrees F. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Swiss cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 26971,"Fishy-dilla Kids' Plate 4 (10-inch) whole-wheat or multi-grain tortillas 2 cups shredded Mexican-blend cheese 2 Adobo Grilled Chicken Breasts, sliced, recipe follows 1 ripe avocado, halved, pitted, peeled, and thinly sliced 4 black olive slices 4 ounces whipped cream cheese, at room temperature 1/2 cup matchstick cut carrots 1 (5-ounce) container pimento cheese spread 1 cup goldfish or oyster crackers 1 tablespoon lemon pepper 1 tablespoon garlic powder 1 tablespoon onion powder or flakes 1 tablespoon dried oregano 1 tablespoon dried parsley flakes 1 tablespoon achiote powder 1/2 tablespoon ground cumin 1 tablespoon salt 6 boneless skinless chicken breasts Nonstick cooking spray or oil Instructions: To make the quesadilla: Sprinkle 1/4 to 1/2 cup of cheese over half of a tortilla, add a few strips of the chicken, and fold in half to enclose. Heat a large nonstick skillet over medium heat. When the pan is hot, cook the tortillas until toasted and the cheese is melted, about 2 minutes per side. Repeat with the remaining tortillas, removing each to a plate. If your skillet is large enough, feel free to cook 2 at once. Working 1 at a time, remove a quesadilla to a cutting board. Using kitchen shears or a pizza cutter, trim the folded side so its curve matches the open side of the tortilla. Put the quesadilla on a plate and lay the cut pieces on the end to make a fish tail. Arrange 4 to 5 avocado slices below the quesadilla to look like waves. Use a slice of black olive to make a fish eye and a matchstick carrot for the mouth. Place a rounded tablespoon of cream cheese on the top left part of the plate and insert carrots into it, making an \anemone\ to go with your fish. Place a rounded tablespoon of pimento cheese on the top right part of the plate and put a few goldfish around it, with a few nose-down in the \fish food.
Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks. Season chicken with the adobo seasoning. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 26972,"Striped Bass with Oyster Stew 6 (6-ounce) wild striped bass or rockfish fillets, skin on and scaled Salt and pepper, to taste Peanut oil, for sauteing 1 pint shucked oysters 2 ounces country ham, sliced thin and cut into 1/4-inch dice 2 tablespoons peanut oil 1/2 cup onion, cut into small dice 1/4 cup red bell pepper, seeded and cut into small dice 1/4 cup celery, cut into small dice 2 tablespoons garlic, minced 1/2 teaspoon crushed red pepper flakes 1 bay leaf 1/4 cup bourbon 2 tablespoons lemon juice 1/2 cup white wine 1 1/2 cups chicken stock 2 tablespoons heavy cream 2 tablespoons unsalted butter 1 tablespoon chopped sage Salt, pepper and lemon juice, to taste 1/2 cup scallions, sliced crosswise, using white and green parts Instructions: PREPARATION FOR THE STEW: Strain the oysters and reserve the oyster liquor; refrigerate the oysters until ready to use for final assembly. In a medium saucepan, cook the ham in the peanut oil until lightly caramelized. Add the onion, red bell pepper, and celery and cook until caramelized. Add the garlic, red pepper flakes, and bay leaf; cook 1 minute. Add the bourbon, lemon juice, wine, and reserved oyster liquor. Cook until greatly reduced and nearly syrupy, stirring frequently. Add the chicken stock and simmer over medium heat, skimming as necessary, until reduced by 1/2. Cool and reserve until preparing the bass. Remove the bay leaf. ASSEMBLY: Remove the bass from refrigeration and dry thoroughly with paper towels. With a sharp knife, score an X in the skin side to prevent it from curling when the fish is cooking. Season the flesh side with salt and pepper; rub the skin side with some of the softened butter. If serving with tomato gumbo, heat the gumbo and stir in the cooked rice as indicated in the last step of the recipe. Keep warm. Return the stew to a low heat and add the heavy cream; bring to a slow simmer. Heat a large, heavy skillet over medium-high heat for 2 minutes. Add a film of peanut oil, then carefully lay the fillets in the pan, skin-side down. Reduce the heat to medium and press firmly on the fillets with the back of a metal spatula to flatten slightly and aid in the searing; cook 3 to 5 minutes, depending on the thickness of the fillets. When the edges of the fillets begin to show doneness, turn carefully and cook 1 minute longer. Remove the fillets and keep warm. Raise the heat on the stew to medium-high, stir in the oysters and butter, and cook just until the oysters are plumped and beginning to curl. Remove from the heat, stir in the sage, and season with salt, pepper, and lemon juice to taste. Warm 6 wide, shallow bowls. Place a fillet in each bowl. Spoon the stew around the fillets, dividing the oysters equally between the bowls. Sprinkle liberally with scallions and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 26973,"Quick and Creamy Eggless Caesar Dressing 5 tablespoons Dijon mustard 2 tablespoons Worcestershire sauce 2 large cloves garlic, peeled 2 tablespoons red wine vinegar 3 tablespoons fresh lemon juice 2 ounce can anchovy fillets, drained 3/4 cup extra virgin olive oil Salt and freshly ground pepper to taste 1/4 cup freshly grated Parmesan cheese Instructions: In the bowl of a food processor combine the mustard, Worcestershire, garlic, vinegar, lemon juice and anchovy fillets. Pulse until the garlic and anchovy fillets are well chopped. Scrap the sides of the bowl occasionally to ensure even and uniform blending of the ingredients. While running the processor continuously, pour the olive through the cap into the processor bowl in a slow and steady stream, and process to a smooth and creamy texture. When all of the oil has been incorporated add the Parmesan cheese with one final spin in the processor. Adjust the seasoning with salt and pepper. Pour into a clean container and refrigerate until ready to use. Will keep for 4 to 5 days refrigerated. ","[Chardonnay, Sauvignon Blanc, Vermentino, Chianti]" 26974,"Grilled Turkey 1 1/2 cups kosher salt 1/4 cup light brown sugar 1 fresh turkey (12 pounds) Instructions: Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16 quart) stockpot or a clean bucket. (You can also add fresh herbs like rosemary, thyme or bay leaf, or aromatics like onions and garlic.) Add the turkey, cover and refrigerate, or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours. Remove the turkey from the brine 1 hour before grilling. Rinse well under cold water and pat dry to remove the salt. Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 350 degrees F. Place the turkey on the grill, cover and grill until an instant-read thermometer inserted in the thigh registers 175 degrees F, 2 hours 15 minutes to 2 1/2 hours. Let the turkey rest 1 hour before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26975,"Grapes and Raisins in Citrus Juice 2 tablespoons lemon juice 1/3 cup sugar 2 1/2 cups white seedless grapes 1 cup dark raisins Instructions: Mix the lemon juice and sugar in a bowl large enough to hold the fruit. Wash the grapes, and pat them dry with paper towels. Add the grapes and the raisins to the mixture in the bowl. Mix well, and serve immediately, or refrigerate for up to 4 hours. Serve cold in wine glasses. ","[Verdicchio, Vinho Verde, Sauvignon Blanc, Pinot Grigio]" 26976,"Bat Wings with Bog Dip and Sinking Hands Cooking spray 1/2 cup reduced-sodium soy sauce 2 teaspoons brown sugar 2 teaspoons finely grated fresh ginger 3 cloves garlic, minced 1 1/2 teaspoons five-spice powder 1 teaspoon hot sauce, or more, to taste Salt and freshly ground black pepper 20 chicken wings 4 boneless skinless chicken breast halves (about 5 ounces each) 1 (11-ounce) package refrigerated breadstick dough 1 egg white Sliced almonds 1 tablespoon grated Parmesan 1 cup sour cream 3 tablespoons freshly chopped parsley leaves 2 tablespoons coarse ground mustard Instructions: Preheat oven to 450 degrees F. Coat 2 large baking sheets with cooking spray. In a shallow dish or plastic bag, combine soy sauce, sugar, ginger, garlic, five-spice powder, hot sauce, salt and black pepper, to taste. Mix well. Add chicken wings and chicken breasts and turn to coat (at this point, you may refrigerate up to 24 hours). Transfer chicken wings and breasts to baking sheets and brush with marinade. Bake 25 to 30 minutes, until chicken is cooked through. To make the \hands, reduce oven temperature to 375 degrees F. Coat a large baking sheet with cooking spray. Unroll dough and separate into 12 breadsticks. Roll into 4-inch long \fingers\ and place on baking sheet. Brush egg white all over breadsticks and place almond slice on 1 end, making a fingernail. Sprinkle Parmesan over rest of breadstick. Bake 10 to 12 minutes, until golden brown. To make the dip, in a medium bowl, combine sour cream, parsley and mustard. Mix well. Place dip in a serving bowl and insert fingers. Serve the wings with the dip and \hands\ and reserve the chicken breasts for the salad. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26977,"Turkey Scallopini Cooking oil 4 ounces turkey breast, cut into bite-sized pieces Garlic salt Flour, for dredging 1-ounce chopped onion 1 1/2 ounces mushrooms 1 clove garlic, minced 3 ounces turkey or chicken broth 2 ounces Marsala wine Instructions: In a skillet heat a few tablespoons of cooking oil. Sprinkle the turkey breast pieces with garlic salt and then roll in the flour until coated. Brown the turkey breast pieces in the oil and then add the onion, mushrooms, and garlic. Cook a few more minutes and then drain off the excess oil. Add the broth and Marsala wine and reduce heat. Simmer until sauce thickens. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 26978,"Beef Stew with Beer Biscuits 4 celery stalks, chopped 4 carrots, peeled and sliced into 1-inch thick rounds 4 red potatoes, chopped into large dice 1 medium onion, chopped 1 teaspoon chopped fresh thyme leaves 1 (1-pound) chuck roast, cut into 1-inch cubes 2 tablespoons all-purpose flour 1 (14.5-ounce) can less sodium beef broth 1 (14.5-ounce) can diced tomatoes 1 tablespoon cider vinegar 2 teaspoons minced garlic 1 teaspoon hot sauce Salt and fresh ground black pepper Beer Biscuits, recipe follows 2 1/4 cups All-Purpose Baking Mix, recipe follows 2 tablespoons sugar 1 cup beer 6 cups all-purpose flour 3 tablespoons baking powder 2 teaspoons salt 3/4 cup shortening Instructions: In a 6-quart slow cooker combine the celery, carrots, potatoes, onions, thyme and beef. In a large bowl, stir together all the remaining ingredients and pour over the beef and vegetables in the slow cooker. Cover and cook on high for 5 hours. Transfer to a serving bowl and serve with Beer Biscuits. Preheat oven to 375 degrees F. In a large mixing bowl, mix all ingredients with a whisk until just combined. Using 2 spoons divide dough into 4 even mounds and put on a baking sheet. Bake for 8 to 10 minutes until golden brown. In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended. Use in recipes that call for Bisquick or all-purpose mix. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]

" 26979,"Braised Fennel with Mustard Greens 2 tablespoons olive oil 3 pounds fennel (3 large bulbs), tops removed and sliced crosswise into 1/4 -inch strips 1 1/2 teaspoons salt 1 teaspoon cracked black pepper 1/2 cup white wine 1 bunch mustard greens, washed, stemmed and julienned Instructions: In a large skillet, heat olive oil over low heat. Add the fennel, salt and pepper. Cook, stirring frequently, until the fennel is light brown around the edges and soft, 15 to 20 minutes. Pour in the wine. Turn up the heat and cook until the wine is evaporated, 8 to 10 minutes. Add the mustard greens and cook, stirring until wilted. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26980,"Hearty Skillet Rice 1 cup white rice 1 tablespoon canola oil 1 medium yellow onion, diced 1 medium zucchini, diced 1/4 teaspoon red pepper flakes One 4-ounce slab deli ham, diced Kosher salt and freshly ground black pepper 2 large eggs Instructions: Cook the rice according to package instructions.
In a large skillet over medium heat, add the oil. Add the onions, zucchini and red pepper flakes. Cook until the vegetables just begin to soften, 3 to 4 minutes. Add the ham and let cook another 3 to 4 minutes. Season with salt and pepper.
Crack the eggs into a bowl and beat them, adding a pinch of salt and pepper. Push the vegetables to the side of the skillet, add the eggs and cook until just set. Mix the eggs and vegetables together.
Add the rice to the skillet with the vegetables and egg and cook, stirring frequently, until the rice is hot. Reserve 1 cup of the cooked rice for the Round 2 Recipe Stuffed Cabbage Rolls, or another use. Transfer to a serving dish and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 26981,"Stuffed Breast of Veal 1 (4-rib) veal breast 1/2 pound chicken livers 1/2 cup chopped onion 1/2 cup chopped celery 4 tablespoons butter 1 cup seasoned bread stuffing 1/2 cup chopped parsley 2 eggs, lightly beaten 1/2 cup milk Instructions: Trim breast of veal. Slice a big pocket along top portion of rib bones. Saute 1/2 pound chicken livers in 2 tablespoons butter. Chop finely or grind. In another saute pan cook onion and celery in butter 2 tablespoons butter until soft. Combine livers, vegetables, bread stuffing, parsley, salt and pepper. Add milk to moisten stuffing. Add beaten eggs to mixture. Stuff veal to thickness of 1-inch across breast. Skewer breast with 2 wooden skewers, following the bone. Roast in a preheated 350 degree oven for 2 to 2 1/2 hours. Best roasted the day before and eaten at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26982,"Warm Brie with Fuji Apple, Pear and Melba Toasts 1 large Fugi apple 1 large red or brown skinned pear, slightly underripe A wedge lemon 1 pound individual wheel brie cheese 24 sesame Melba toast rounds, any brand Instructions: Quarter apple and pear lengthwise and cut into each quarter on an angle to remove the core. Slice apple and pear into 1/4-inch thick slices. Squeeze a little lemon juice over the fruit to slow browning. Cut the top rind off the brie and place in the microwave on high for 60 seconds. Depending on the ripeness of the cheese, it will take 60 to 90 seconds on high to heat and melt. If brie is not yet soft and hot after 1 minute, place it back in microwave for another 30 seconds on high. Serve the softened, warm brie with a platter of fruit and Melba toasts for dipping and spreading. Reheat brie if it tightens up for 20 to 30 seconds at a time on high. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 26983,"Chicken or Steak with Balsamic BBQ Sauce 1 cup balsamic vinegar 3/4 cup ketchup 1/3 cup brown sugar 1 garlic clove, minced 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak Salt and freshly ground pepper Instructions: For the BBQ sauce: Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes. For the chicken or steak: Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks. Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside. Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 26984,"Mango and Brie Quesadilla with Sour Cream and Lime Dipping Sauce 4 (8-inch flour) tortillas (available in all grocery stores but sometimes hidden in the refrigerated or frozen food sections) 1 ripe mango, peeled, and sliced (If unavailable, replace with papaya or pear) 1 serrano cl, or 2 jalapeno chiles, minced 2 scallions, trimmed and diced 1/2 cup lightly packed fresh cilantro leaves, chopped, stems discarded before measuring 8 ounces Brie, sliced into long 1/4-inch slices (Rind removal is optional but I always remove it) Sour Cream and Lime Dipping Sauce, recipe follows 1/4 cup sour cream or plain yogurt 2 tablespoons freshly squeezed lime juice 1/4 teaspoon salt Instructions: Heat a 10-inch nonstick saute pan over medium-high heat. Place 1 tortilla in the dry pan for approximately 1 minute per side, or until it just begins to brown. Remove. Repeat with the second tortilla. (If your tortilla expands like a blowfish, poke it with a fork to release the hot air.) After the second tortilla has browned, leave it in the pan and reduce heat to medium-low. Spread half of the mango evenly over the tortilla, then top with half of the peppers, scallions, cilantro, and Brie strips. Top with the first tortilla. Cover the pan with a lid, reduce heat to medium-low, and cook for 2 minutes. Flip the quesadilla with a spatula, re-cover the pan, and continue cooking for 2 more minutes. (Don't worry if a bit of cheese escapes and begins to sizzle loudly.) Remove the quesadilla from the pan, let sit for 1 minute, then slice into 8 wedges (like a pizza). Serve immediately with the sour cream dipping sauce. Repeat with the remaining ingredients. Serve with Sour Cream and Lime Dipping Sauce. Blend sour cream, lime juice and salt with a fork until the mixture is smooth. Transfer to a small decorative bowl or teacup and refrigerate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 26985,"Sunny's Cola-Glazed Short Ribs 2 tablespoons olive oil 1 cup chopped onion
Kosher salt and freshly ground black pepper
1/2 teaspoon Hungarian paprika
8 to 10 sprigs fresh thyme
4 cloves garlic, peeled and smashed
1/2 cup dark brown sugar
1/4 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons stone ground mustard
2 Roma tomatoes, chopped
2 cups cola (not diet)
4 pounds bone-in beef short ribs, at room temperature Kosher salt and freshly ground black pepper
Instructions: For the sauce: In a large pot on medium high heat add the oil and onions. Season with a pinch of salt and a few grinds of pepper. Cook, while stirring, until tender, about 5 minutes. Add the paprika, garlic and whole sprigs of thyme. Stir until fragrant, about 5 minutes. Add the brown sugar, ketchup, vinegar, mustard and tomatoes and stir to combine. Add the cola and scrape the bottom of the pot with a wooden spoon to remove any bits that are stuck. Cook, stirring occasionally, until the sauce thickens to slightly thinner than the consistency of ketchup, about 45 minutes. For ribs: Heat half of a grill to 425 degrees F. Sprinkle the ribs all over with salt and pepper. With the grill lid open, place the ribs over the direct heat side of the grill and grill to get char marks on all sides, turning and flipping the ribs as needed. Lower the heat to 225 to 250 degrees F and move the ribs to the indirect side of the grill and baste with the some of the sauce. Cover and cook, quickly basting and recovering every 30 minutes, until the meat is tender, 2 to 4 hours depending on the size of the ribs, or until the internal temperature is 200 degrees F. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 26986,"Mango Macadamia Nut Bread 1/2 cup (4 ounces) butter 1 cup sugar 3 large eggs 1 1/2 cups diced mango 2 teaspoon orange juice 1/2 cup grated coconut 1/2 cup chopped macadamia nuts 2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon Instructions: Preheat oven to 350 degrees F. Grease and flour a loaf pan. In a bowl, cream the butter and sugar together. Add the eggs and mix well. Add the mango, orange juice, coconut, and macadamia nuts and combine. In another bowl, sift together the flour, baking soda, salt and cinnamon. Add the dry ingredients to the mango mixture. Stir until the batter combines. Pour into the loaf pan and bake for about 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 26987,"Avocado Boats 3 ripe Hass avocados 1 lemon Hot sauce, several drops (recommended: Tabasco) Extra-virgin olive oil, for drizzling 2 small plum tomatoes, seeded and chopped 2 scallions, chopped Coarse salt Instructions: Cut into and all around the pit of each avocado, down to the pits. Twist the avocados and separate them. Whack the corner of your knife into each pit and remove it. Using a large spoon, scoop out each avocado half and arrange them on a plate. Dress the avocados with lemon juice, a few drops of hot sauce and a drizzle of extra-virgin olive oil. Combine the tomatoes and scallions and season with salt. Fill the avocados with plum tomatoes and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 26988,"Khao Tom (Thai Rice Soup) 6 cups pork or chicken stock 1 tablespoon minced fresh gingerroot 2 large shallots, minced and crushed 1 stalk lemon grass, cut into 2-inch pieces 3/4 cup rice 1/2 pound minced ground pork 2 tablespoons Thai fish sauce For garnish: firm bean curd, cut into cubes, sliced scallion, deep-fried shallots and sprigs of fresh cilantro, to taste Instructions: In a large saucepan combine stock with gingerroot, shallots, lemon grass, rice and salt to taste. Bring to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until soup is a porridge-like consistency. Remove and discard lemon grass. Add the pork and fish sauce and simmer 5 minutes more. Garnish with scallion, shallots and cilantro. Drink: Tea ","[Chardonnay, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 26989,"Chocolate Dipped Pineapple-Coconut Macaroons 2 cups fresh pineapple chunks (about 12 ounces) 1/4 cup sugar 2 tablespoons fresh lemon juice (from 1 lemon) Macaroons: Nonstick cooking spray 3 large egg whites
One 14-ounce bag sweetened and shredded coconut 1/3 cup sugar 1 tablespoon cornstarch 1 teaspoon vanilla extract Fine salt 6 ounces bittersweet chocolate, roughly chopped 1 tablespoon unsalted butter Instructions: For the pineapple filling: Puree the pineapple in a food processor and transfer to a medium skillet along with the sugar and 1/4 cup water. Heat over medium-low and bring to a low simmer. Use a rubber spatula to stir and move the mixture around as it reduces and thickens to the consistency of very thick jam, 18 to 20 minutes (you should have about a heaping 1/2 cup). Remove from the heat and stir in the lemon juice. Let cool completely in the skillet. The pineapple filling can be made and refrigerated up to 2 days in advance. Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat lightly with nonstick spray. For the macaroons: Whisk the egg whites in a large bowl until frothy. Toss the coconut, sugar, cornstarch, vanilla and 1/4 teaspoon salt together with your hands in another large bowl. Add the coconut mixture to the egg whites and combine with your hands; the mixture should pack together tightly when squeezed. Divide the mixture into 24 slightly heaping tablespoons and roll each into a smooth ball (slightly wet hands can help with rolling). Hold a ball in the palm of your hand and use your thumb to make a slight indentation in the middle. Reshape the edges of the macaroon back into a round if it cracks. Arrange about 1 inch apart on the prepared baking sheet. Bake until golden brown, rotating the tray as needed for even browning, 20 to 24 minutes. Let cool completely on the tray. Set up a cooling rack over a baking sheet. Combine the chocolate and butter in a small bowl and microwave for 30 seconds; stir. Repeat until all of the chocolate is melted and smooth. Dip the bottom of each macaroon into the chocolate and press into the chocolate about halfway up the macaroon. Use a fork to help lift it out of the chocolate. Transfer to the cooling rack and allow to sit at room temperature until the chocolate hardens and sets up, about 20 minutes. Fill each macaroon with about 1 teaspoon of the pineapple filling. Store and refrigerate in an airtight container for up to 3 days. ","[Pinot Noir, Chianti, Moscato, Riesling]" 26990,"Crab Salad with Mango and Mint 7 ounces fresh crab meat 1 ripe mango 4 pink radishs. sliced 1 sprig mint, leaves cut fine julienne 1 lemon, juiced 2 ounces olive oil Salt and pepper 1 pint mesclun Instructions: Clean the crab meat to remove all the remaining shells. Add the mango that you have cut into very small dice, radishes and the fresh mint. Mix the lemon juice with the olive oil to obtain the vinaigrette and season it to taste with ssalt and pepper. Mix some of it with the crab and keep the remaining vinaigrette to season the mesclun ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 26991,"Spicy Shrimp Broth 1 pound jumbo shrimp, peeled and deveined, shells reserved 8 cups seafood stock 2 tablespoons extra-virgin olive oil 1 small white onion, diced 1 carrot, cut into 1/4-inch-thick rounds 2 stalks celery, diced 1 green bell pepper, diced 1 tomato, seeded and diced 4 dried chiles de arbol, roughly chopped 2 tablespoons tomato paste 1 tablespoon Mexican dried shrimp powder (optional) Lime wedges, for serving (optional) Instructions: Bring the reserved shrimp shells and seafood stock to a boil in a large pot. Reduce the heat to medium low and simmer, uncovered, 20 minutes, stirring and skimming the surface occasionally. Strain the broth into a large bowl, pressing on the solids with the back of a spoon to release as much liquid as possible. Return the broth to the pot and keep warm.
Meanwhile, heat the olive oil in a heavy skillet over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the carrot, celery and bell pepper and cook until softened, about 7 minutes. Stir in the tomato and chiles de arbol and cook 5 more minutes. Stir in the tomato paste and dried shrimp powder and cook 3 minutes.
Add the cooked vegetables to the broth. Cook over medium-low heat, covered, 1 hour, 30 minutes. Add the shrimp. Turn off the heat and let stand 3 minutes, or until the shrimp are cooked through. Serve with lime wedges.
","[Rioja, Pinot Grigio, Sauvignon Blanc, Vermentino]" 26992,"Bobby Flay's Veggie Burger 3 tablespoons canola oil, plus more for frying 1 pound cremini mushrooms, stemmed, sliced 1/4-inch thick
1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup Bobby's BBQ Sauce or your favorite barbecue sauce
1 cup semi-loosely packed Quinoa, recipe follows 1/2 cup semi-loosely packed Chickpea Puree, recipe follows 3 tablespoons chopped fresh cilantro 2 large eggs (for egg wash), seasoned with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper 1 cup quinoa flour, seasoned with 1 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper 4 thin slices smoked Gouda 4 soft sesame seed buns, lightly toasted Green Onion-Mustard Slaw, recipe follows 1/2 teaspoon kosher salt 1/2 cup red quinoa One 15.5-ounce can chickpeas 1/2 cup red wine vinegar 4 tablespoons honey 4 tablespoons Dijon mustard 4 tablespoons whole grain mustard 1 tablespoon granulated sugar 1/4 head red cabbage, thinly sliced 1/4 head white cabbage, thinly sliced 3 green onions (green and pale green parts), thinly sliced 1/2 medium red onion, coarsely grated Kosher salt and freshly ground black pepper Instructions:

1. Heat 2 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer. Add the mushrooms and let sit for at least 3 minutes without touching. Stir and let sit again until mushrooms begin to brown and water begins to evaporate. Cook until golden brown and dry. Season with salt and pepper. Add the barbecue sauce and a splash of water and cook until the mushrooms are glazed, about 2 minutes. Transfer to a baking sheet and let cool to room temperature.
2. Combine the mushrooms, Quinoa and Chickpea Puree in a bowl. Mix in the cilantro. Taste for seasoning, adding more salt and pepper if needed. (Remember that the quinoa was seasoned with salt, the mushrooms were seasoned with salt and pepper and the egg wash and quinoa flour will be seasoned). Cover the mixture and refrigerate until chilled, at least 2 hours.
3. Heat 2 inches of oil in a medium high-sided saute pan over high heat until it registers 350 degrees F on a deep-fry thermometer.
4. Form the burgers (using a ring mold) into 4 burgers (I got 4 burgers that were each about 4 1/8 ounces).
5. Whisk together the eggs in a shallow bowl and season with salt and pepper. Put the quinoa flour in a shallow bowl and season with salt and pepper.
6. Using a fish spatula, gently put a patty into the egg wash; remove and let the excess drip off. Dredge the patty in the flour and tap off the excess. Repeat with the remaining patties.
7. Fry the patties until golden brown and crisp, about 3 minutes, flipping halfway through the cooking process. Remove to a plate lined with paper towels.
8. Heat the remaining 1 tablespoon oil in a large nonstick pan over high heat until it shimmers. Add the patties and top each with a slice of cheese. Remove from the heat and slowly add 1/4 cup of water to the pan (careful not to hit the burger). Cover, return to the heat and count to 10. Remove the lid, the cheese will be melted.
9. Place the burgers on the bottoms of the buns, top with a large dollop of Green Onion-Mustard Slaw and drizzle with some of the reserved mustard dressing.
   Combine the salt with 1 cup of water in a medium saucepan and bring to a boil over high heat. Stir in the quinoa, bring to another boil, reduce the heat to medium-low, cover and cook until tender and the water is absorbed, about 25 minutes. Remove from the heat, let sit for 10 minutes and fluff with a fork. Spread evenly onto a baking sheet and let cool completely. The quinoa can be made a day ahead and stored in a container with a tight lid.
10. Drain the chickpeas in a colander. Rinse and drain again. Line a baking sheet with paper towels and drain the chickpeas for at least 15 minutes.
11. Transfer the chickpeas to a food processor and process until coarsely chopped. Transfer to a bowl.
12. Whisk together the vinegar, honey, mustards and sugar in a medium bowl until smooth.
13. Combine both cabbages and both onions in a large bowl. Add 1/2 cup of the dressing and toss to combine. Season the slaw with salt and pepper and let sit at room temperature for at least 30 minutes to allow the flavors to meld and the cabbage to wilt. The slaw can be made 4 hours in advance and stored covered in the refrigerator. Reserve the remaining dressing for the burger. ","[Syrah, Grenache Blanc, Tempranillo, Barbera]" 26993,"Flaming Broiled Provolone with Parsley Toast 3 tablespoons extra-virgin olive oil 2 large cloves garlic, minced
    Kosher salt
    5-6 (inch thick) slices sourdough bread, halved lengthwise and toasted (or grilled)
    8 sprigs flat-leaf parsley, finely chopped, stems and all
    1 pound Provolone cheese, cut into 1-inch cubes
    2 ounces neutral gin (like Bombay Sapphire)
    Instructions: Preheat oven to 350F. Make the toasts: In a medium bowl, whisk together the olive oil and garlic with a pinch of salt. Spread on top of the toasts and arrange them in a single layer on a baking sheet. Place the tray in the oven and cook until the toast is browned, 5-8 minutes. Remove from the oven, arrange on a platter and top with the parsley. Broil and serve: Arrange the cheese in single layer in a 9-inch baking dish and place in the oven to melt, 5-8 minutes. Turn on the broiler and place the dish under the broiler 2 minutes more. Remove, sprinkle with salt and place on the table next to the toasts. Pour the gin over the cheese and carefully light it until it flames. Watch the flame burn until it runs out and dig in! ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 26994,"The Leaning Tower of Pickles Vegetable oil 1 1/2 cups yellow cornmeal
    1 tablespoon seafood seasoning, such as Old Bay
    2 teaspoons salt 1/2 teaspoon cayenne pepper
    One 8-ounce jar pickled carrots, such as from a jar of vinegar-packed giardiniera
    One 8-ounce jar pickled jalapenos
    One 8-ounce jar sliced dill pickles
    Angry Sauce, recipe follows 1 cup Japanese mayonnaise 1/4 cup cl paste, such as Sambal
    2 tablespoons rice wine vinegar
    2 teaspoons soy sauce
    1 teaspoon zested ginger
    1 teaspoon sugar
    1 clove garlic, zested
    Kosher salt and pepper, optional Instructions: In a Dutch oven over medium heat, fill halfway with the oil and heat to 350 degrees F. In a mixing bowl, whisk together the cornmeal, seafood seasoning, salt and cayenne until combined. In small batches, dredge the still-wet pickled carrots, jalapenos and dill pickles in the breading, and toss to coat. Fry the pickles in batches, being careful not to overcrowd the oil, until golden, about 5 minutes. Repeat with the remaining pickles. Drain on a paper-towel-lined plate. Stack 6 fried pickles, alternating varieties, on a 4-inch skewer. Serve with a bowl of Angry Sauce. Prepare for a barrage of high fives from your bros. Mix the mayonnaise, cl paste, vinegar, soy sauce, ginger, sugar and garlic in a bowl. Adjust the seasoning if necessary. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26995,"Grilled Sirloin Steak and Vidalia Onions 4 Vidalia onions 1/2 cup olive oil, approximately 8 (8 to 10-ounce) New York strip steaks 4 tablespoons Irvine Spices Smokey Rotisserie Blend Seasoning Salt Pepper Instructions: Heat your grill. Peel and slice onions about 3/4-inch thick. Brush oil on onions, place on hot grill and cook until they are translucent. Season steaks with rotisserie blend seasoning, salt and pepper and cook on grill to desired doneness. Arrange on serving plate with onion disks in middle of plate, and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 26996,"Spaghetti with Zucchini 1 clove garlic, smashed 2 medium zucchini, thinly sliced 6 fresh basil leaves, torn 1/3 cup grated parmigiano-reggiano cheese, plus more for topping Kosher salt 8 ounces spaghetti 3 tablespoons extra-virgin olive oil 1/3 cup grated pecorino cheese Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta water, then drain the pasta. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes. Add 1/4 cup of the pasta water and cook until the zucchini is tender, about 5 minutes. Add 1/4 teaspoon salt and half of the basil. Remove the garlic. Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water; shake the pan vigorously, adding a little more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and add the parmigiano, pecorino and the remaining basil; toss. Top with more Parmesan. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 26997,"Wild Rice Stuffing with Grapes and Hazelnuts 2 cans (28 fl. oz. total) Chicken broth, low sodium
    1 cup Wild rice 4 slices Bacon, diced 1/4
    1 Tbsp. Butter, unsalted 1 medium(1 1/2 cups chopped) Onion, diced 1/4
    2 stalks (3/4 cup chopped) Celery, diced 1/4
    1 1/2 cups Button mushrooms, sliced 2 cloves Garlic, fresh, minced 1 tsp. Thyme, fresh, minced 1/4 tsp. Salt 1/4 tsp. Black pepper, ground 2 Tbsp. parsley, fresh chopped 1 cup Hazelnuts, toasted and coarsely chopped 1 1/2 cups California red or green grapes, picked from stem and rinsed Instructions: In heavy saucepan, bring chicken broth to a boil. Add wild rice and stir. Cover pan, and reduce heat to low. Let simmer for one hour, until rice is tender and has \popped\ open. Meanwhile, cook bacon in fry pan over medium until almost crisp, about 8-10 minutes. Add butter to bacon pan, add onions, celery, mushrooms, garlic, thyme and salt and pepper. Cook over medium heat for 5-7 minutes, until onions are translucent. Remove from heat and fold in parsley, hazelnuts and grapes. Add rice with any remaining liquid in pan, to vegetable mixture and toss well. Stuffing may be used to fill turkey, game hens, chicken or whatever you choose. Stuffing may also be baked separately in a casserole dish covered with foil. Bake at 350 degrees for 20 to 30 minutes until hot throughout. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling wine]

" 26998,"Chocolate Chow Mein Noodle Cookies One 12-ounce bag semisweet chocolate chips, such as Ghirardelli One 5-ounce can crispy chow mein noodles (about 2 1/2 cups) 3/4 cup salted and roasted almonds, coarsely chopped 1/2 cup finely chopped dried mango 1/8 teaspoon cayenne pepper, optional Instructions: Line a baking sheet with parchment or wax paper. Place the chocolate in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth, about 4 minutes. Combine the noodles, almonds, mango, cayenne pepper if using and melted chocolate in a large bowl. Stir until all the ingredients are coated with chocolate. Scoop the mixture onto the prepared baking sheet using a 1/4-cup ice cream scoop and allow the cookies to harden at room temperature, about 2 hours. Store the cookies in an airtight container at room temperature. Cook's Note: Use scissors to cut the dried mango into pieces. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 26999,"Potato Soup with Smoked Salmon Relish 10 cups chicken stock 2 pounds baking potatoes, peeled and diced 1/4 cup heavy cream 1/2 pound smoked salmon, julienne 1/4 cup brunoise red onions 2 tablespoons chopped chives Drizzle extra-virgin olive oil 1/2 stick unsalted butter 1 1/4 pounds yellow onions, thinly sliced (about 4 cups) 3 ribs celery, chopped (about 1 cup) Salt Cayenne Freshly ground black pepper 1 bay leaf 3 tablespoons chopped garlic Instructions: Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery. Season with salt, cayenne, and black pepper, stirring, until the vegetables are soft and lightly golden, about 8 minutes. Add the bay leaf and garlic, stirring for 2 minutes. Add the stock and potatoes and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour. Remove the soup from the heat. Discard the bay leaf. With a handheld blender, puree until smooth. Slowly add the cream. Stir to blend. Reseason the soup. In a small mixing bowl, combine the salmon, red onions and chives. Drizzle the relish with enough oil to moisten. Season the relish with black pepper. To serve, ladle the soup into individual bowls. Garnish the soup with the relish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 27000,"Chicken Fajita Pizza Sauce and Toppings 1 whole bone-in, skin-on chicken breast Olive oil Kosher salt and freshly ground black pepper 1 tablespoon olive oil 2 cloves garlic, minced 1 tablespoon tomato paste 2 cups tomato puree 1 1/2 tablespoons mild chili powder 2 teaspoons Hungarian paprika 2 teaspoons ground cumin 1/4 teaspoon Mexican oregano Kosher salt and freshly ground black pepper 2 tablespoons olive oil 1/2 red bell pepper, thinly sliced 1/2 orange bell pepper, thinly sliced 1/2 green bell pepper, thinly sliced 1/2 red onion, sliced 2 cloves garlic, minced Kosher salt and freshly ground black pepper Assembly: 1 (16-ounce) pizza ball, store-bought or homemade 1/2 cup shredded mozzarella cheese 1/2 cup shredded Cheddar Special Equipment: pizza stone Instructions: Chicken: Preheat the oven to 350 degrees F. Put the chicken breast on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Put in the oven and roast until cooked through, about 35 minutes. Remove the chicken from the oven to a cutting board and let cool. Once cool enough to handle, shred the chicken meat with a fork and set aside. Cook's Note: Can be done the day before. Turn the oven temperature up to 400 degrees F. Put a pizza stone in the oven to preheat for 1 hour, for best results. Remove the pizza dough from refrigerator and let come to room temperature, so it will be easier to work with. Heat a medium saucepan over medium-high heat and coat the bottom with the olive oil. Once hot, add the garlic and saute until fragrant. Add the tomato paste and stir to toast. This will add depth of flavor. Stir in the tomato puree, chili powder, paprika, cumin, and oregano and bring up to a simmer. Cook for 10 minutes, stirring occasionally, for the flavors to marry together. Season, to taste, with salt and pepper. Thinly coat a large saute pan with olive oil and heat over a medium-high heat. When the oil is hot, add the peppers, onion and garlic. Saute until the onions are translucent, about 4 to 5 minutes, stirring occasionally. Season with salt and pepper, to taste. Remove and set aside. To assemble: Flour the counter top and roll out the pizza dough to a 13-inch diameter. Carefully remove the pizza stone from the oven and put the dough on top. Ladle on the tomato sauce to lightly cover the bottom of the pizza. Sprinkle with the chicken, vegetables, and the cheeses. Bake the pizza until crisp and golden, about 20 minutes. Remove from the oven, then slice and serve. ","[Sangiovese, Pinot Grigio, Tempranillo, Garnacha]" 27001,"Dirty South Korean Pulled Pork Sandwich One 6-pound boneless pork butt 1/2 cup kosher salt
1/2 cup light brown sugar
1 European cucumber 1 teaspoon salt
1 teaspoon sugar
Pinch of dried cl flakes
1 cup store-bought or homemade kimchi, recipe follows 2 tablespoons mayonnaise 1/2 cup minced garlic 1/2 cup minced fresh ginger
1/2 cup low-sodium soy sauce
1/4 cup gochujang (Korean red cl pepper paste), or similar like Sriracha
1/4 light brown sugar 1/4 cup rice vinegar
1 tablespoon sesame oil
1 teaspoon freshly ground black pepper
1 teaspoon red cl pepper flakes
1 small white onion, minced
12 potato rolls, such as Martin's, or any soft rolls 1 head napa cabbage 1/2 cup kosher salt
1/3 cup Korean red pepper powder
1/4 cup fish sauce
2 ounces minced fresh ginger
1 tablespoon minced garlic
1 1/2 teaspoons granulated sugar
Instructions: For the pulled pork: Rub the pork butt with the salt and brown sugar in a shallow pan. Cover and refrigerate for at least 24 hours. Preheat the oven to 225 degrees F. Pour out and discard the excess liquid from the pan. Roast the pork, uncovered, until the internal temperature reaches 180 degree F, about 6 hours. While the pork is roasting, make the quick pickles, kimchi slaw and Korean BBQ sauce. For the quick pickles: Cut the cucumber into 1/8-inch-thick slices and mix with the salt, sugar and cl flakes in a bowl. Refrigerate until ready to use For the kimchi slaw: Roughly chop the kimchi and mix with the mayonnaise in a bowl. Refrigerate until ready to use. For the Korean BBQ sauce: Blend the garlic, ginger, soy sauce, gochujang, brown sugar, vinegar, sesame oil, black pepper, red pepper flakes and onions together in a food processor until well combined. Remove the pork from the oven and pull into shreds with a fork while still hot. Put the pork in a large bowl, pour over the Korean BBQ sauce and mix well. To prepare the sandwiches: Put some shredded pork on a roll, top with some kimchi slaw and finish with some quick pickles. Repeat with the remaining rolls and serve. Cut the cabbage into 1-inch slices, put in a large container, sprinkle with the salt and add about 12 cups (3 quarts) of cold water so the cabbage is just covered. Cover with plastic wrap and refrigerate for 24 hours. Drain the cabbage and mix with the red pepper powder, fish sauce, ginger, garlic and sugar. Store in an airtight mason jar.
","[Pinot Noir, Grenache, Tempranillo, Garnacha]" 27002,"Mashed Sweet Potatoes, Pork Chop with Cider Gravy, Sauteed Apples and Onions 4 medium sweet potatoes, peeled and cut into chunks Salt 4 bone-in pork chops, 1-inch thick Freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 large onions, yellow or red, thinly sliced 2 Gala or Golden Delicious apples, thinly sliced 2 tablespoons finely chopped fresh thyme leaves 1 lemon 4 tablespoons butter 2 tablespoons all-purpose flour 1 cup apple cider 2 cups chicken stock 2 rounded tablespoons orange marmalade Instructions: In a medium pot add sweet potatoes and cover with salted water. Bring to a boil, lower the heat and simmer until fork tender, 15 to 18 minutes. Season chops with salt and pepper. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high heat. Cook pork 5 minutes on the first side until deeply golden, turn and cook 3 to 4 minutes more with a loose foil tent over the pan. Remove cooked chops to a plate and cover to keep warm. Add another turn of the pan of olive oil, add the onions and apples. Season with salt, pepper and thyme and cook until just tender, 5 to 6 minutes. Douse with juice of a lemon and remove onions and apples to a bowl; keep warm. Add 2 tablespoons butter to the skillet, melt then whisk in flour, cook 1 minute then whisk in cider and 1 cup of stock. Season the gravy with salt and pepper. Thicken 4 to 5 minutes over medium-low heat. Drain cooked sweet potatoes and return pan to stove. Melt 2 tablespoons butter and combine with marmalade and 1 cup stock. Add potatoes and mash, season with salt and pepper. Serve chop covered with apples and onions, gravy poured down over top, sweet potatoes alongside. ","[Chardonnay, Pinot Grigio, Riesling, Tempranillo]

" 27003,"Chicken Parmesan with Broccoli Rabe Panko breadcrumbs 1/2 cup chopped fresh parsley Four to six 6- to 8-ounce chicken breasts, trimmed and pounded out lightly Kosher salt and freshly ground black pepper 2 cups flour
3 eggs, beaten
Grapeseed oil
2 cups prepared marinara sauce
4 to 6 slices whole milk mozzarella
2 cloves garlic 2 to 3 pounds broccoli rabe, leaves removed and blanched
Butter Instructions: Preheat the oven to 400 degrees F. Combine the breadcrumbs and the parsley in a medium plate, mixing thoroughly. Sprinkle the chicken with salt and pepper. Place the chicken in the flour to cover, then into the egg wash and finally into the breadcrumb mixture. Place the saute pan on medium heat, add some oil and add the chicken to pan. If the oil gets too hot it will burn the outside of the chicken before the inside cooks. Once the edges of the chicken start to brown, turn over. Top each breast with some marinara sauce and a slice of cheese. Place the chicken on a sheet tray and then put it in the oven. Take out the chicken when the cheese melts. In another pan set over medium-high heat, add some oil. Add the garlic and saute, followed by the broccoli rabe. Toss the two together in the pan. Add touch of butter to glaze and toss again. To serve, pour some of the remaining marinara sauce on the plate, then place some broccoli rabe in the center. Finally, place your chicken on top. Repeat for the remaining pieces of chicken. ","[Barolo, Barbaresco, Chianti, Tempranillo]

" 27004,"Guasacaca 1/2 cup packed fresh cilantro leaves 1/4 cup packed fresh parsley leaves
2 avocados
2 limes, zested and juiced
2 cloves garlic 1 jalapeno, stemmed and seeded
1/2 yellow onion, quartered
1/2 green bell pepper, seeded and quartered
1/4 cup olive oil
Kosher salt and freshly ground black pepper Instructions: Add the cilantro, parsley, avocado flesh, lime zest and juice, garlic, jalapeno, onion and bell pepper to the bowl of a food processor and pulse 4 or 5 times until finely chopped. With the motor running, drizzle in the olive oil and process until completely smooth. Adjust the consistency with up to 4 tablespoons water if needed. Taste and season with salt and pepper. Transfer to a bowl and serve immediately. A perfect addition to a beautifully seared hanger steak. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 27005,"Grilled Citrus Chicken with Grilled Tropical Fruit 7 pounds chicken pieces, excluding wings, washed and dried 1/2 cup freshly squeezed orange juice 1/4 cup freshly squeezed lime juice 1/4 cup freshly squeezed lemon juice 1/2 cup dark rum 6 garlic cloves, chopped 3 tablespoons brown sugar 3 Chipotle chiles, canned or rehydrated in vinegar 3 red peppers, seeded and chopped 1 medium red onion, thinly sliced 3 tablespoons cider vinegar 1/4 cup olive oil 2 large mangos, peeled, pitted and cut into 1-inch pieces 3 ripe bananas, peeled and cut on the bias into thick slices 1 pineapple, peeled and sliced Juice of 1 lime Vegetable oil, for the grill Salt and freshly ground pepper 2 tablespoons butter, melted Instructions: Place the chicken pieces in a baking dish. In a blender, combine the citrus juices, rum, garlic, sugar, chipotles, red peppers, onion, vinegar and olive oil. Pulse gently. Pour marinade over the chicken pieces, cover and refrigerate for 2 hours or overnight. Turn the chicken once. Remove the chicken from the refrigerator 30 minutes before cooking. Preheat the grill. Place the mango pieces, banana slices and pineapple on a sheet of foil and brush with lime juice. Set aside. When the grill is ready, brush with vegetable oil. Season the chicken with salt and pepper. Place the chicken pieces, cavity sides down, on the grill and cook for 10 minutes. Turn and baste with the marinade and continue cooking for another 10 minutes. Baste and turn chicken every 5 minutes for an additional 15 to 20 minutes, or until chicken is tender. Lightly brush the fruits with melted butter. Set the foil on the grill during the last 10 minutes of cooking time. Perforate the foil to allow the heat to reach the fruit, then fold the foil into a packet and cook until the fruit is slightly limp and lightly charred. Place the chicken on a platter and arrange the fruit along the edges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 27006,"Low Carb Neapolitan Parfaits 1 cup heavy cream 1/3 cup sugar substitute, plus 2 tablespoons (recommended: Splenda) 1 teaspoon no sugar added vanilla extract 1/2 tablespoon unsweetened cocoa powder 1 pint fresh strawberries, sliced (sprinkle with 1 tablespoon sugar substitute if not sweet) Fresh mint, for garnish Instructions: With an electric mixer on high, whip the heavy cream in a bowl just until frothy and add in the 1/3 cup sugar substitute and vanilla and continue to whip just a little more to blend; do not whip all the way to soft peaks yet. Put half of the partially whipped mixture into another bowl and finish whipping it on high speed until stiff peaks form. Be careful not to overwhip, or the cream will break. Set aside the vanilla cream. To the first bowl with the other half of the partially whipped cream mixture, add in the cocoa powder and 2 tablespoons more sugar substitute and finish whipping on high until stiff peaks form, again being careful not to over-whip. This is the chocolate cream. In each of 4 parfait glasses, layer a couple spoonfuls of chocolate cream, followed by some fresh strawberry slices, and top it with a couple spoonfuls of fresh vanilla cream. Chill completely before serving. Garnish with a strawberry fan and sprig of fresh mint. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 27007,"Scallion and Ginger Matzo Ball Soup 2 pounds skin-on, bone-in chicken drumsticks or thighs 1 teaspoon kosher salt
One 3-inch piece fresh ginger, peeled and sliced into 1/8-inch pieces 2 tablespoons soy sauce or tamari
4 scallions, sliced on a bias into 1-inch pieces
2 large carrots, chopped into coins
1 tablespoon Chinese black vinegar
Toasted sesame oil, for serving
Sambal oelek, for serving
1 cup matzo meal Kosher salt
1/4 cup vegetable oil
4 large eggs, separated
4 scallions, chopped
Instructions: For the soup: Season the chicken all over with the salt. Tie up the ginger in a piece of cheesecloth (or put in a tea bag or tea ball). Put the chicken and ginger in a large pot with the soy sauce, scallions, carrots and 8 cups water and bring to a boil over high heat. Reduce to a simmer and simmer about 1 hour, skimming the foam off of the top when needed. For the matzo balls: In a large bowl, combine the matzo meal and 1 teaspoon salt. Stir in the oil, egg yolks, scallions and 1/4 cup of the soup. In a separate bowl, beat the egg whites until fluffy but not stiff. Fold the whites into the yolk mixture. Cover and refrigerate for 30 minutes. Transfer the chicken to a cutting board and let cool slightly, 10 to 15 minutes. When cool enough to handle, use a fork or your hands to pull the meat from the bones; reserve the meat. Return the soup to a very low simmer while you make the matzo balls. Bring a pot of salted water to a boil. Roll tablespoon-size balls of the matzo mixture. Boil in the salted water until fluffy, 30 to 35 minutes.
Return the meat to the soup and simmer until warmed through. When ready to serve, stir the black vinegar into the soup. Serve the matzo balls in the soup with a drizzle of sesame oil and a plop of sambal oelek. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 27008,"Iced Oatmeal Cookies 1 cup (125 grams) all-purpose flour (see Cook's Note) 1 teaspoon baking soda 1 teaspoon ground cinnamon Kosher salt 1 1/2 sticks (12 tablespoons; 170 grams) unsalted butter, at room temperature 2/3 cup packed (135 grams) dark brown sugar 2 tablespoons pure maple syrup 1 tablespoon pure vanilla extract 1 large egg, at room temperature 2 1/2 cups (250 grams) old-fashioned rolled oats 1 cup (130 grams) raisins 1 cup (120 grams) confectioners' sugar 2 to 3 tablespoons whole milk Instructions: Whisk together the flour, baking soda, cinnamon and 1 1/2 teaspoons salt in a small bowl until combined. Beat the butter and brown sugar in a large bowl with an electric mixer\u202fon medium-high speed until light and fluffy,\u202fabout\u202f3 minutes. Add\u202fthe\u202fmaple syrup,\u202fvanilla, egg and 1 tablespoon warm water\u202fand beat on high speed until creamy,\u202fabout\u202f3 minutes\u202fmore. Add\u202fthe\u202fflour mixture and mix on low speed, scraping the sides and bottom of the bowl to combine completely. Add\u202fthe oats and beat on low speed until combined. Fold in\u202fthe\u202fraisins until evenly distributed.\u202fLet sit, uncovered, at room temperature for 1 hour to let the oats hydrate. Position a rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.\u202f Using a 1 1/2-ounce scoop (about 3 tablespoons), arrange 9 scoops of cookie dough on the prepared baking sheet, leaving about 2 inches between each.
Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Let the baking sheet cool slightly, then continue baking the remaining cookie dough.
Whisk together the confectioners' sugar, milk (2 tablespoons for a thicker glaze, 3 tablespoons for a thinner glaze) and a large pinch of salt in a small bowl until smooth and creamy.
Lightly dip the top third of each cooled cookie in the glaze. Transfer the cookies glaze-side up to a wire rack set inside a rimmed baking sheet to dry completely. Your cookies should look like snow-capped mountains with bits of unglazed cookie showing through.
The cookies will keep in an airtight container at room temperature for up to 5 days.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27009,"Tarallucci with Salty Caramel 1/2 pound (2 sticks) unsalted butter, at room temperature 1 cup powdered sugar 1 teaspoon vanilla extract 13/4 cups all-purpose flour Pinch of salt 11/2 cups granulated sugar Juice of 1 lemon 1/4 cup heavy cream 12 tablespoons (11/2 sticks) unsalted butter, cut into pats 2 tablespoons rock salt (for eating- not for melting the ice on the driveway!) Instructions: For the cookies: Preheat the oven to 325 degrees F. Place the butter, powdered sugar and vanilla in the bowl of an electric mixer equipped with a paddle attachment (the one that looks like a peace sign). Beat the butter, sugar and vanilla together until creamy and homogeneous, 3 to 4 minutes. Remove the bowl from the mixer and, using a rubber spatula, fold in the flour and salt. Try to do this briskly without mixing the batter too much-mix until the flour is just combined. Working in batches, transfer the batter to a pastry bag fitted with a large star tip. Pipe the dough onto an ungreased baking sheet in 2-inch circles. Bake the cookies for 12 to 15 minutes or until golden. Let them cool completely. For the Caramel Dipper: In a large saucepan, combine the sugar, lemon juice and 1/4 cup water. Bring the pot to a boil (BTB). Be careful not to swish the pan around too much at this point because it can cause the sugar to recrystallize. As the sugar mixture boils, the water will evaporate and the sugar will begin to turn brown, or caramelize. Be patient, this will take some time, 12 to 15 minutes. DO NOT take your eyes off the sugar! The sauce can go from golden to ruined very quickly. Relax and enjoy it-you're living on the edge and that's exciting! Gradually the sugar will begin to turn gold, then light brown and then one shade past light brown-this is when you want to remove the pan from the heat and immediately add the heavy cream. As you do this, the mixture will bubble up like crazy. Whisk the cream until things settle down, then add the butter, two pats at a time. Be sure the butter is completely incorporated before adding more. Once all the butter has been added, let the caramel cool. To serve, put 4 or 5 cookies on each plate with a little dipping dish of about 1/4 cup of the sauce. Sprinkle the sauce with a few grains of rock salt. Try not to eat them all at once! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27010,"Lamb Soup with Curried Cucumber Salad 4 lamb racks from above 1 quart chicken stock or vegetable stock 1 cup diced carrots 1 cup diced celery 1 cup diced onions 1 bay leaf Salt and black pepper to taste 1 cup cucumber julienned 1/2 cup plain yogurt 1 tablespoon madras curry powder Salt and black pepper to taste Instructions: In a saucepan, saute carrots, celery and onions until soft. Add stock and lamb bones and simmer for 1 hour. Pull bones out and pull all the meat off. Dice up the meat and add back to the soup. Check for seasoning. CUCUMBER SALAD: In a bowl, mix yogurt with curry. Season and add cucumbers. Garnish soup with salad. ","[Rhone Blends, Shiraz, Tempranillo, Garnacha]" 27011,"Sorrel Drink 5 to 6 (1-inch) slices ginger 1 cup dried sorrel leaves 1 tablespoon cloves Brown sugar Red wine sherry, optional Instructions: Let cut ginger sit for 2 to 3 hours. The longer it sits the stronger it becomes. Boil ginger in two quarts of water. Once water is boiling, add sorrel and cloves. Boil for 30 minutes. Strain and add sugar and wine to taste. Chill and serve. ","[Riesling, Gewrztraminer, Pinot Grigio]" 27012,"Spiced Calabaza: Calabaza en Tacha 1 cone piloncillo 1/2 cup granulated sugar 1 cup water 2 sticks canela (cinnamon) 1 cup orange juice 1/2 pound unsweetened butter 2 medium size calabazas, seeded and quartered Instructions: Begin by making the glaze in a pot. In a medium sauce pot on a medium flame, add piloncillo, sugar, and the water. It should take about 10 minutes for the sugar to dissolve. Add canela and orange juice, cook for another 10 minutes and then begin to whisk in butter. Place quartered pumpkins on a sheet tray, and pour spoonfuls of glaze on each piece. In a preheated 400-degree oven, cook calabaza for 20 minutes until roasted through. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 27013,"Tortellini Alfredo 1 (8-ounce) box tortellini 1 package Alfredo mix 1/2 cup powdered milk 1 1/2 cups water 1/2 cup hot water 1/4 cup sun-dried tomatoes 1/4 cup prosciutto, sliced 1/4 cup Parmesan cheese Instructions: Drop the box of tortellini into a pot of boiling salted water. Place the Alfredo mix, the powdered milk and the water in a saucepan and mix until blended. Over medium heat, stir constantly while bringing mixture to a boil. While tortellini and Alfredo sauce are cooking, pour hot water over the sun-dried tomatoes and rehydrate them until soft (about the same time as the tortellini takes to cook). When cooked, drain tortellini and add to Alfredo sauce. Add sun-dried tomatoes and prosciutto, toss and sprinkle with Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 27014,"Fettuccine all'Alfredo con Prosciutto di Parma 1 (12 ounce) package egg fettuccine 1/3 pound prosciutto di Parma 2 tablespoons butter 1 to 1 1/4 cups half-and-half 1 cup (3 healthy handfuls) grated Parmigiano-Reggiano 2 pinches ground nutmeg or about 1/4 teaspoon freshly grated nutmeg Coarse ground black pepper A pinch coarse salt Instructions: Bring salted water to a rolling boil for the pasta and cook to package directions for al dente pasta. Slice prosciutto ham into thin strips across. Separate ham ribbons and loosely pile them up and set aside. Preheat a large skillet over moderate heat. Drain the pasta. Add the butter to the pan and melt. Add half-and-half to the melted butter. Stirring constantly, add cheese and cook sauce 1 minute. Season with nutmeg, pepper, and a pinch of salt. Turn off heat under sauce and add pasta to the skillet. Toss pasta until sauce coats the noodles evenly. Add prosciutto ribbons and toss to evenly distribute them. Mangia! ","[Chardonnay, Barolo, Chianti Classico, Rioja]" 27015,"Salt-Baked Spatchcock Chicken with Ginger Scallion Sauce One 3-pound box coarse kosher salt 1 tablespoon plus 1/4 teaspoon sand ginger powder (aka ground galangal; available at Chinese markets and online) 1/2 teaspoon ground white pepper One 3-pound whole chicken, spatchcocked, large pieces of fat trimmed and reserved (see Cook\u2019s Note) 1 tablespoon Shaoxing wine Two 2-inch pieces fresh ginger, scrubbed, 1 sliced into 1/2-inch-thick coins and 1 finely grated 4 large scallions, 2 cut into 2-inch lengths and 2 minced Two 3-foot-long pieces kitchen twine 1/4 teaspoon sugar Up to 1/2 cup store-bought rendered chicken fat (or neutral oil, such as vegetable or canola) Instructions: Measure out 1 tablespoon salt from the box into a small bowl; add the 1 tablespoon sand ginger powder and the white pepper and mix well until combined. Measure out 1/4 teaspoon salt from the box into a medium heatproof bowl. Set both bowls aside. Pat the chicken dry all over with paper towels then transfer to a wire rack set inside a rimmed baking sheet. Brush both sides of the chicken with the Shaoxing wine; evenly sprinkle both sides with the sand ginger mixture and rub in. Let sit, skin-side up, in a cool place away from direct sunlight for 1 hour. During the last 30 minutes of the hour, pour the remaining salt from the box into a Dutch oven. Cook over medium-high heat, stirring occasionally with a wooden spoon, until the temperature of the salt reaches 450 to 500 degrees F, 20 to 30 minutes. It\u2019s okay if the salt darkens slightly. Lower the heat to low. Prepare two 2 1/2-foot-long sheets of parchment paper on a work surface. Add the ginger slices and scallion segments in an even layer to one of the sheets; place the chicken on top with the legs pointing toward a short side of the parchment. Fold the long sides of the parchment over the chicken, followed by the short sides to fully wrap the bird. Feel free to roll the short sides for a tighter seal. Slide the twine under the parchment and tie up the package like a gift, crossing the ends across the middle lengthwise and crosswise. Repeat wrapping and tying the chicken with the second sheet of parchment and second piece of twine. Carefully transfer half of the hot salt from the Dutch oven into another medium heatproof bowl and set aside. Level the remaining salt in the Dutch oven with a wooden spoon to create an even layer at least 1/4 inch deep. Nestle in the wrapped chicken, breast-side up. Pour the reserved hot salt directly on top. Cook, covered, over medium-high heat for 50 minutes. Remove the Dutch oven from the heat and let sit, covered, for 30 minutes. The residual heat will continue to cook the chicken. Meanwhile, add the sugar, grated ginger, minced scallions and remaining 1/4 teaspoon sand ginger powder to the reserved 1/4 teaspoon salt; mix until well combined then set aside. Add any reserved fat from the chicken to a small saucepan. Cook over medium-low heat until the fat is rendered and any solids are dark brown and crispy, 10 to 15 minutes (depending on the amount of chicken fat). If rendering the fat does not yield 1/2 cup of liquid, make up the difference with the store-bought rendered fat or neutral oil and heat until hot. Add 2 tablespoons of the hot fat at a time to the ginger scallion mixture; if it bubbles up, let it settle for about 15 seconds after each addition. Stir until everything is combined. Set aside until ready to serve. When the 30 minutes are up for the chicken, remove the lid and brush off as much salt as possible with a wooden spoon. Carefully transfer the parchment package to a large cutting board or rimmed baking sheet. Cut the twine and unwrap the chicken. An instant-read thermometer inserted into the thickest part of the chicken should reach 165 degrees F and the juices should run clear. Allow it to rest, unwrapped, for 15 minutes. To carve the chicken, remove the legs and cut each into drumsticks and thighs. Carve out the wings then remove each breast and slice it to your desired thickness. Arrange the chicken on a serving platter. Feel free to pour any accumulated juices over the chicken or serve on the side in a bowl. Serve with the ginger scallion sauce on the side. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]" 27016,"Pumpkin Nut Cake With Maple Glaze 3 cups cake flour 1 Tbsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 3/4 cup STAR Extra Light Olive Oil 3 eggs 1 (30-oz) can pre-sweetened pumpkin pie mix 1/2 cup, plus 4-5 tsps. light evaporated milk 1 cup chopped walnuts 1 cup powdered sugar 1/2 tsp. maple flavoring 6-12 walnut halves Instructions: Cake: Combine flour, baking powder, soda and salt in bowl and toss with fork to blend thoroughly. In large bowl of electric mixer, beat olive oil with eggs, pumpkin pie mix and 1/2 cup evaporated milk. Gradually beat in dry ingredients. Fold in chopped walnuts. Transfer to oiled fluted tube pan. Bake at 325 degrees for 45 minutes or until cake tests done. Cool on rack for 15 minutes then turn cake out onto rack and cool completely. Glaze: In small bowl, mix sugar, 4 tsps. remaining milk and maple flavoring. Stir until smooth. Add more milk, 1/2 tsp. at a time, if needed. Glaze should have a thick consistency. Drop spoonfuls of glaze evenly around the top of the cake. Set aside to allow glaze to drip down the sides of the cake. When glaze has set, garnish with walnut halves. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27017,"Kimchi Fried Rice with Fried Egg 5 tablespoons extra-virgin olive oil 1/4 cup finely chopped yellow onion 1 small garlic clove, finely minced Coarse salt 1/2 cup finely chopped very sour kimchi 1 teaspoon soy sauce 1 cup day-old cooked rice, at room temperature 1 very good egg 1 scallion, white and light green parts only, very thinly sliced 1 generous pinch coarse Korean chili powder Instructions: Heat 3 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the onion, garlic and a pinch of salt. Cook, stirring now and then, until the onions begin to soften and just begin to brown, about 10 minutes. Turn the heat to high and add the kimchi and cook for 2 or 3 minutes until it begins to crisp on the edges. Add the soy sauce and rice and stir thoroughly to combine. Cook until the rice is warmed through and beginning to brown, about 5 minutes. Transfer the rice to a warm, shallow bowl and set aside.
Wipe the skillet clean with a paper towel and add 2 tablespoons of olive oil to the pan and return it to the stove set over high heat. Crack the egg into the skillet, sprinkle it with a pinch of salt and immediately cover the pan with a lid. Cook until the egg white is cooked through and the yolk is barely set. Slip a spatula underneath the egg and transfer it on top of the rice. Scatter the scallion over the dish and sprinkle with the chili powder. Eat immediately, being sure to break the yolk and let is act like a sauce over the rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27018,"Brown Rice Pancake with Lentil Topping 1 1/2 cups long grain brown rice 1/2 cup shredded Monterey Jack cheese 1 Serrano chili, minced 2 tablespoons olive oil 1 large egg 1/4 cup sliced green onions 1/2 cup diced carrots 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 tablespoons minced garlic 2 tablespoons lime juice 1 tablespoon minced canned Chipotle chilies in adobo sauce 8 ounces lentils 3 cups vegetable stock 1/2 cup finely diced jicama 1/2 cup finely diced red bell pepper Chopped fresh cilantro Instructions: Cook rice in large pot of boiling salted water until tender, about 45 minutes. Drain. Transfer rice to large bowl. Add cheese and serrano and stir until cheese melts. Season to taste with salt and pepper. Cool. Stir in egg. Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add green onion, carrots, salt and pepper and stir until tender but not brown. Add garlic and stir 1 minute. Add lime juice and chipotles. Increase heat and boil until most of liquid evaporates. Add lentils and stock. Bring to boil. Reduce heat and simmer until lentils are tender but not mushy, about 20 minutes. Stir in jicama and red bell pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over high heat. Add rice mixture to skillet. Using spatula, press into even layer, covering bottom of skillet completely. Reduce heat to medium; cover and cook until bottom of pancake is golden brown and crisp, about 10 minutes. Turn pancake over and cook until golden brown. Transfer pancake to platter. Spoon lentils over. Garnish with cilantro. Cut into wedges and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 27019,"The Alley Beef Stew 1/4 cup garlic oil 4 pounds boneless short ribs, cut into 1-inch cubes 10 cloves garlic, chopped
1 cup 1/4-inch diced bacon 2 cups red wine, such as cabernet 6 cups chicken stock
6 cups diced tomatoes
1/4 cup tomato sauce
1/4 cup Worcestershire sauce
2 tablespoons beef bouillon 3 bay leaves
One 8-ounce can tomato paste 12 red potatoes, quartered
4 carrots, chopped 4 stalks celery, chopped 3 onions, chopped 2 tablespoons brown sugar
1 tablespoon cooking sherry
Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Heat the oil in a large pot over medium heat. Brown the beef in batches. Add the garlic and bacon, and saute until brown. Deglaze with the wine, and then add 8 cups water, the stock, tomatoes, tomato sauce, Worcestershire, bouillon, bay leaves and tomato paste. Bring to a simmer, then carefully transfer the stew to the oven. Braise the beef for 1 hour. Add the potatoes, carrots, celery, onions, sugar and sherry and return the pot to the oven. Cook until the vegetables are cooked through, 30 minutes. Add salt and pepper to taste. ","[Cabernet Sauvignon, Merlot, Syrah, Malbec]" 27020,"Garlic and Mustard Pork Roast 1/4 cup spicy brown mustard 2 tablespoons canola oil 1 tablespoon chopped garlic 1 tablespoon brown sugar 2 teaspoons finely chopped fresh rosemary, plus 2 sprigs One 5- to 6-pound pork shoulder, deboned, rolled and tied securely, skinless or skin-on Salt and freshly ground black pepper Instructions: Preheat the oven to 325 degrees F.
In a medium bowl, whisk together the mustard, canola oil, garlic, sugar and chopped rosemary. Place the pork roast on top of a rack fitted in a roasting pan. Place the 2 rosemary sprigs underneath the pork. Sprinkle the roast well with salt and pepper. Using a brush or hands, completely coat the roast with the mustard and garlic paste.
Place the roast in the oven and roast until the internal temperature reaches 145 degrees F, 2 1/2 to 3 hours. Remove from the oven, cover loosely with foil and allow to rest for 15 minutes before slicing. (Reserve 1 cup sliced pork for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.) Serve the sliced pork with the pan drippings poured over top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27021,"Baby Clams Steamed in Green Onion Broth 4 tablespoons olive oil 1 tablespoon chopped garlic 1 small onion, peeled and sliced thin 3 cups clam juice 1 cup white wine 3 tablespoons lemon juice 1 cup packed parsley leaves 1 tablespoon honey Salt and freshly ground pepper 40 baby clams Instructions: Heat the oil in a large saucepan over mediumhigh heat until almost smoking and saute the garlic until golden brown. Add the onion and cook until soft. Add the clam juice, wine and lemon juice and bring to a boil. Reduce heat and simmer for 10 minutes. Place the broth in a blender with the parsley, honey and salt and pepper to taste and process until pureed. Combine the broth and clams in a large saucepan over high heat and bring to a boil. Reduce heat , cover the pan and steam the clams until opened. Spoon into large bowls. Serve with garlic bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 27022,"'Spring Chicken' Soup with Artichokes, White Beans and Lemongrass 1 tablespoon olive oil 1 medium sweet yellow onion, cut into 1/4-inch dice 1 stalk lemongrass 2 cloves garlic, grated or mashed into a paste One 15-ounce can cannellini or other white beans, rinsed and drained 1 cup artichoke hearts, roughly chopped 2 tablespoons soy sauce Kosher salt and finely ground black pepper 4 cups Basic Chicken Stock, recipe follows 3 cups cooked shredded chicken Garnish: fresh parsley or cilantro
Bones from 1 raw or cooked chicken (carcass, legs, thighs, wings, wishbone) 1 carrot, cut into 1/2-inch dice 1 celery stalk, cut into 1/2-inch dice 1/2 yellow onion, peeled and cut into quarters
5 parsley stems (no leaves) Instructions: Heat the oil in a 3-quart soup pot over medium heat. When the oil is hot, add the onion and cook until tender and fragrant, about 2 minutes. Trim 1 inch away from the white end of the lemongrass, then cut off the green tops of the stalk and discard. Bash the lemongrass with the flat end of a meat mallet until the stalk is flattened. Cut the stalk in half, then slice one half lengthwise into strips, and finely mince the other half. Add the garlic and minced lemongrass to the pot, give a good stir and cook for another 2 minutes. Stir in the white beans, artichokes and soy sauce. Season with 1/2 teaspoon salt and pinch of pepper and give another good stir. Add the Basic Chicken Stock and shredded chicken, drop the remaining lemongrass strips into the soup and allow to simmer for 30 minutes.
Remove any large lemongrass strips before serving. Garnish with freshly torn parsley or cilantro as desired. Cut the chicken carcass bones in half, through the backbone. Place all of the chicken bones into a soup pot along with the carrot, celery, onion and parsley stems. Pour water into the pot until all of the ingredients are covered. Bring the pot to a boil over medium-high heat. When the water reaches a boil, reduce the heat to low. Allow the stock to simmer over low heat, uncovered, occasionally skimming off any foam that forms on the top, for 2 hours. Strain the stock through a fine-mesh strainer. Discard the bones and vegetables. Use the stock immediately, or chill the stock overnight in the refrigerator. The next day, remove any fat and solids that have gathered on the surface. The stock will keep in the refrigerator for up to 5 days, or can be frozen for future use.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 27023,"Parsnip Hummus Kosher salt and freshly ground pepper 2 pounds parsnips, trimmed, peeled and cut into equal-size chunks
1/2 cup organic tahini, such as Once Again, see Cook's Note*
1/2 cup extra-virgin olive oil, plus more for drizzling 1 large clove garlic 1 small lemon, juiced Paprika, for decorative sprinkle An assortment of raw and blanched vegetables, for serving (I love Romanesco (cauliflower), red bell peppers, shaved watermelon radishes and sliced cucumbers) Instructions: Bring a large pot of water to a boil. Season generously with salt and add the parsnips. Boil until the parsnips are as soft as butter, 10 to 15 minutes. If certain pieces are still hard while others are tender, pull out the tender ones, and allow the tougher ones to cook another 5 minutes. It's really important to cook the parsnips until they're lusciously soft, or else your hummus will be stodgy. Drain the parsnips, saving about 1 cup of the hot water. Toss the parsnips into a food processor along with the tahini, olive oil, garlic, lemon juice and 1/4 cup of hot water. Puree until smooth. Taste for seasoning, and depending on how salty your tahini is, adjust the salt and pepper accordingly. Serve warm or at room temperature. I like to pile the hummus into a shallow bowl, forming a small pool in the middle. Pour a little olive oil into the pool and sprinkle with a little paprika. Serve alongside a gorgeous platter of vegetables. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27024,"Beef and Potato Hash 2 tablespoons unsalted butter 4 scallions, chopped
1 pound Yukon gold potatoes, peeled and cut into 1/4-inch dice
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 cups shredded beef from Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli (recipe follows), chopped 3 tablespoons chopped flat-leaf parsley
4 pounds boneless beef chuck roast, quartered 2 red, orange or yellow bell peppers, seeded and sliced
1 small onion, halved and thinly sliced
2 cloves garlic, chopped
One 15-ounce can diced tomatoes with basil and oregano One 15-ounce can diced tomatoes with basil and oregano
2 teaspoons Italian seasoning 1/2 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Instructions: Melt the butter in a large nonstick skillet over medium-high heat. Add the scallions, potatoes, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until the potatoes are golden brown and just tender, about 10 minutes; reduce the heat slightly if necessary to prevent the potatoes from burning. Add the beef and cook, stirring, until hot, about 5 minutes. Season with salt and pepper, and stir in the parsley. Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 27025,"Campari Cooler 1 1/2 cups Campari 1 1/2 cups grapefruit juice 1/2 cup orange juice Instructions: In a pitcher full of ice, stir in liquids and serve. ","[Prosecco, Pinot Grigio, Sauvignon Blanc]" 27026,"Duck Confit 4 duck leg portions with thighs attached, (about 2 pounds) excess fat trimmed and reserved 1 tablespoon plus 1/8 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 10 garlic cloves 4 bay leaves 4 sprigs fresh thyme 1 1/2 teaspoon black peppercorns 1/2 teaspoon table salt 4 cups olive oil Instructions: Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and the black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours. Preheat the oven to 200 degrees F. Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels. Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and table salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone. Remove the duck from the fat. Strain the fat and reserve. To store the duck confit, place the duck leg portions in a container, cover with the reserved cooking fat, and store in the refrigerator. Alternately, pick the meat from the bones and place it in a stoneware container. Cover the meat with a thin layer of some of the strained fat. The duck confit can be stored in the refrigerator for up to 1 month. The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of duck taste in the oil is wonderful. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]" 27027,"cl-Chicken Posole 1 pound skinless, boneless chicken breasts, diced 1 teaspoon dried thyme Kosher salt and freshly ground pepper
2 tablespoons vegetable oil 1 large white onion, diced 1 jalapeno pepper, chopped (remove seeds for less heat) 2 cloves garlic, minced 3 6-ounce cans whole green chiles, drained 1 cup fresh cilantro 4 cups low-fat, low-sodium chicken broth 2 15-ounce cans hominy, drained Sliced avocado and radishes and/or baked corn chips, for garnish (optional) Instructions: Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside.
Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes.
Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes.
Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes and/or corn chips, if desired.
","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 27028,"Fried Onion Strips Vegetable oil, for frying 1/2 cup buttermilk 1 egg 1 teaspoon hot sauce 1 cup all-purpose flour 1 teaspoon cayenne pepper Salt 1/2 teaspoon freshly ground black pepper 2 Vidalia onions, sliced into 1/2-inch thick strips Instructions: Place oil in a deep skillet until it comes about 1-inch up the side of the pan. Heat oil to 360 degrees F. Mix buttermilk, egg, and hot sauce in a medium bowl. Mix flour, cayenne, 1 teaspoon salt, and pepper in a bag. Pat onion slices dry and dip in the buttermilk mixture to coat. Transfer slices to bag and toss to coat. Deep-fry onions in batches until golden, about 2 minutes. Transfer to a paper towel-lined plate to drain, sprinkle immediately with salt, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 27029,"Spinach and Ricotta Calzone Flour, for rolling dough 1/2 recipe Basic Pizza Dough, recipe follows 5 ounces frozen chopped spinach, thawed and squeezed of excess water 1 cup whole milk ricotta cheese 1 small ball fresh mozzarella, grated 3/4 teaspoon kosher salt 5 grinds black pepper Coarse cornmeal, for dusting baking sheet 2 tablespoons olive oil Instructions: Preheat oven to 450 degrees F. Lightly dust the work surface and rolling pin with flour. Roll the dough out into an 8 by 11-inch oval. In a medium bowl, mix the spinach, ricotta, and mozzarella and season with salt and pepper, to taste. Place all the filling on 1 half of the dough leaving a 3/4-inch border along the edge. Fold the remaining dough over the filling until the edges line up and pinch the edges together to seal. Gently roll the pinched edges under to form a decorative rim. Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil. Bake until golden brown and the center is hot and melted, 25 minutes, rotating midway through cooking. Basic Pizza Dough: 1 package active dry yeast 3/4 cup warm water, about 110 degrees F 1 teaspoon sugar 1 tablespoon extra-virgin olive oil 1 3/4 cups all-purpose flour, plus extra for kneading 1 teaspoon salt In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast. In a large mixing bowl, whisk together flour and salt. With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour. Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it. Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours. Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes. Cook's Note: Dough can be made the day before and refrigerated overnight once it is divided. Keep covered tightly in plastic wrap or in a sealed food storage bag. Yield: 2 dough balls ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 27030,"Sicilian Orzo Salad Kosher salt 12 ounces orzo 2 stalks celery, thinly sliced, plus 1/2 cup roughly chopped leaves 3 tablespoons pine nuts 1/3 cup extra-virgin olive oil, plus more for drizzling 3 cloves garlic, thinly sliced 1/4 cup roughly chopped pitted black olives, such as kalamata 1/4 teaspoon red pepper flakes 1 cup roughly chopped fresh parsley or mint (or a combination) 1 3.75-ounce can oil-packed sardines or one 5-ounce can oil-packed tuna (preferably Italian), drained and flaked Freshly ground pepper 1/2 cup grated ricotta salata cheese (2 ounces) Instructions: Bring a large pot of salted water to a boil. Add the orzo and cook as the label directs, adding the celery slices during the last 2 minutes. Reserve 1/2 cup cooking water, then drain. Set aside. Meanwhile, toast the pine nuts in a dry skillet over medium heat, stirring occasionally, until golden brown, 3 to 5 minutes. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until lightly golden, about 3 minutes. Add the olives and red pepper flakes; stir to combine. Stir in the orzo and celery slices along with 1/4 cup of the reserved pasta cooking water. Cook, stirring, until the water is mostly absorbed and the pasta is coated, adding more pasta cooking water if needed, about 2 minutes. Stir in the celery leaves, herbs and sardines; season with salt and pepper. Drizzle each serving with olive oil and top with the toasted pine nuts and cheese. ","[Nebbiolo, Barbaresco, Dolcetto, Aglianico]" 27031,"Cake-Mix Ice Cream Sundae Cake Cooking spray 1 box chocolate cake mix for two 9-inch rounds (or your favorite flavor) 1/3 cup vegetable oil 1 large egg 5 cups vanilla (or your favorite flavor) ice cream, softened 1 1/2 cups cold heavy cream 1 tablespoon sugar Suggested toppings: Sprinkles, hot fudge sauce, maraschino cherries, chopped nuts, crushed cookies, toffee bits Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch cake pan with aluminum foil, and coat it with cooking spray. Beat the cake mix, oil, egg and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth. Let stand a few minutes until no longer tacky and then pat into the prepared pan. Bake until the edges are set, the cake has deflated and the top is no longer wet and shiny, 20 to 25 minutes. Let cool completely. Spread the softened ice cream over the cake in 1 even layer. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight. Let the cake stand at room temperature for about 20 minutes before serving. Whip the cream with the sugar in a chilled medium bowl with an electric mixer until stiff peaks form. Spread over the ice cream. Top with your favorite sundae toppings, such as those suggested above. Use the foil to lift the cake out of the pan and place on serving platter. Slice and serve. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 27032,"Endive Salad with Candied Walnuts, Orange Caramel Dressing and Blue Cheese 3/4 cup walnut halves Kosher salt or flaky sea salt Freshly ground black pepper Nonstick cooking spray 1/3 cup sugar 2 tablespoons red wine vinegar 2 large oranges, 1 juiced (about 1/4 cup) and 1 peeled and supremed 2 tablespoons Dijon mustard 1 to 2 tablespoons extra-virgin olive oil 2 large yellow endives, leaves separated 1 small head radicchio, leaves separated 3/4 cup blue cheese crumbles 10 to 12 sprigs flat-leaf parsley, stemmed Instructions: Preheat the oven to 350 degrees F. Arrange the walnuts on a single layer on a rimmed baking sheet and place in the center of the oven. Toast until the nuts are golden brown, really toasted, 5 to 8 minutes. Sprinkle with salt and pepper and set aside. Spray a parchment paper-lined baking sheet with nonstick spray. In a large saute pan, heat the sugar over medium heat until it melts and turns a light amber color, 5 to 8 minutes. Sprinkle the walnuts in a single layer over the caramel. Spray a rubber spatula with nonstick spray and stir the nuts, quickly but carefully, to coat with the caramel. Transfer the nuts from the pan onto the prepared baking sheet, sprinkling the nuts so they separate as they land on the parchment. Season with salt. To the pan with the residual caramel, add the vinegar and orange juice. Warm the pan, whisking until the caramel, vinegar and orange juice are well combined. Remove from the heat. Whisk in the mustard and oil. Adjust the seasoning. Arrange the endive and radicchio leaves in a single layer on a family-style large platter. Intersperse the orange segments and walnuts with the endive and radicchio. Season with salt to taste. Drizzle with all of the dressing. Top with the blue cheese and parsley. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 27033,"Cucumber Cocktail 1 cup cucumber vodka 1 cup tonic water 1/2 cup cucumber juice 1/4 cup fresh lime juice 1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves; cool) Handful fresh mint leaves Ice cubes, for serving Instructions: Divide the ingredients in half, add each half to a cocktail shaker and shake to combine. Pour over rocks glasses filled with ice and serve. ","[Sauvignon Blanc, Pinot Grigio, Ros]" 27034,"The Brick Burger 1/2 pound (2 sticks) unsalted butter, at room temperature 2 tablespoons Roasted Garlic Puree, recipe follows 1/2 teaspoon kosher salt 3 or 4 turns freshly ground black pepper 1 cup mayonnaise 1/4 cup Roasted Garlic Puree, recipe follows 1 teaspoon yellow mustard 4 dashes of Worcestershire sauce 1/4 teaspoon kosher salt 4 turns freshly ground black pepper 3 tablespoons sweet pickle relish 1/4 cup diced drained jarred pimientos 1 1/2 pounds ground beef (80 percent lean) 1 teaspoon kosher salt 5 or 6 turns freshly ground black pepper 4 sourdough buns 1 large kosher dill pickle, thinly sliced 1/4 sweet onion, thinly sliced 8 slices Swiss cheese 1/2 pound sliced deli ham 1 beefsteak tomato, thinly sliced 2 garlic heads 2 teaspoons extra-virgin olive oil 1/2 teaspoon kosher salt 4 or 5 turns freshly ground black pepper Instructions: For the roasted garlic butter:

1. Mix all the ingredients in a bowl until evenly incorporated.
2. Melt 3 tablespoons of the roasted garlic butter and set aside for the burgers. Reserve remaining roasted garlic butter for another use (keeps for 3 to 5 days in the refrigerator). For the donkey sauce:
3. In a medium bowl, combine all the ingredients and stir until smooth.
4. Set aside 4 tablespoons of the donkey sauce for the burgers. Reserve remaining donkey sauce for another use (keeps for up to 6 days in the refrigerator.) For the donkey burgers:
5. In a small bowl, combine the pickle relish and diced pimientos. Set aside.
6. Preheat a grill to hot. Form the ground beef into four 6-ounce patties, each about 4 inches in diameter. Season the patties on both sides with salt and pepper. Grill the patties for 4 to 5 minutes, until they have a nice char and blood begins to come to the surface. Flip and cook for 3 minutes on the second side. Remove the burgers from the grill and set aside to cool.
7. Lightly brush the cut sides of the buns with the melted roasted garlic butter. Toast the bun halves on the grill until golden and crisp, about 45 seconds per side. Set aside.
8. Reduce the grill heat to medium.
9. To assemble the burgers, lightly smear 1 tablespoon donkey sauce on the cut side of each bun. Cover the bottom bun with 3 pickle slices and 1 or 2 onion slices. Top with the burger, 1 teaspoon of the relish mixture, 2 slices of Swiss cheese, some sliced ham, and 2 tomato slices. Cover with the top bun halves.
10. To finish the burgers, wrap each burger in heavy-duty aluminum foil, forming a tight packet and sealing around the edges. Place the burgers back on the grill and put a brick on top of them (one brick will cover two burgers). Cook for 4 to 5 minutes. Remove the brick, flip the packets, place the brick on top, and cook for 3 to 4 minutes. Remove from the grill and let cool slightly. Tear open the foil and serve.
11. Preheat the oven to 350 degrees F.
12. Cut enough off the top of the garlic heads to just expose the garlic cloves. Place them on a sheet of aluminum foil and drizzle with the olive oil. Season with the salt and pepper. Wrap up the foil into a tight pouch. Place on a rimmed baking sheet if desired.
13. Roast until tender and medium brown in color, 35 to 40 minutes. Let cool.
14. Squeeze the pulp from the skins and puree in a food processor.
15. Store in an airtight container in the refrigerator for up to 3 days. ","[Chardonnay, Pinot Noir, Syrah, Zinfandel]" 27035,"Tequila Spiked Watermelon Soup 1 cup sugar 1/2 cup tequila 3/4 cup water 1/4 cup triple sec 1 cup heavy cream 2 tablespoons watermelon juice 2 tablespoons triple sec 3 cups watermelon, seeded and diced 2 1/2 cups melon puree (approximately 3 cups watermelons, seeded, diced, pureed, and strained until smooth) 1 1/2 cups tequila syrup 1/4 cup tequila 1/4 cup melon juice 2 limes, juiced 4 tablespoons melon (red and yellow), diced, for garnish 1 tablespoon triple sec Zest of 1 lime blanched in tequila syrup Instructions: Make tequila syrup: Combine all syrup ingredients. Place on medium heat until sugar dissolves. Chill until cold. Make triple sec whipped cream garnish: Combine whipped cream ingredients and beat to stiff peaks. Pipe rosettes on waxed paper-lined pan. Freeze. Make soup: In a food processor place 3 cups of watermelon. Pour out excess juice and reserve. Puree watermelon until smooth. In a bowl combine the melon puree, the reserved juice, 1 1/2 cups tequila syrup, 1/4 cup tequila, juice of two limes and chill. In another small bowl combine 4 tablespoons diced melons for garnish, 1 tablespoon triple sec, and lime zest and chill. To serve, place whipped cream garnish in the bottom of a Kosher salt-rimmed bowl or glass. Pour 6 ounces of soup into the bowl or glass. Garnish with 1 tablespoon of the diced melons and sprinkle with salt. ","[Tequila, Mezcal, Cava, Sauvignon Blanc]" 27036,"Thyme and Honey Ricotta Spread 1 1/2 cups fresh ricotta cheese 2 tablespoons honey 2 teaspoons whole fresh thyme leaves 1 tablespoon good-quality olive oil 1/4 teaspoon coarse sea salt 1/8 teaspoon coarsely ground black pepper Crostini, for serving (see Cook's Note) Instructions: Place the ricotta in a shallow serving dish. Gently warm the honey and thyme in a small skillet over medium-low heat until fragrant and the honey just begins to bubble, about 4 minutes. Pour over the ricotta. Drizzle with the olive oil and sprinkle with the salt and pepper. Serve with crostini. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 27037,"Cinnamon-Apple Bread Pudding 1 cup sugar 4 ounces (1 stick) unsalted butter
    4 ounces margarine
    2 large eggs
    1 tablespoon vanilla extract 1 1/2 cups all-purpose flour
    1 tablespoon ground cinnamon 1 teaspoon baking soda
    3 Granny Smith apples, peeled, cored and sliced 2 cups whipping cream 3/4 cup sugar
    2 teaspoons vanilla extract 1/4 teaspoon salt
    4 large eggs
    Instructions: For the cake: Preheat the oven to 350 degrees F. In a stand mixer fitted with the paddle attachment, cream the sugar, butter and margarine together until light and fluffy. Then add the eggs and vanilla. Add in the flour, cinnamon and baking soda. Fold in the apples and transfer to a baking dish. Bake for 30 minutes, then cool completely. Break the cake into bite-size pieces and divide evenly among four to six 3-inch ramekins. For the cream: In a large bowl, whisk together the cream, sugar, vanilla, salt and eggs. Pour the creme anglaise over the cake in the ramekins and return to the oven for 20 minutes. Cool slightly and serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 27038,"Halibut au Court Bouillon 3 cups dry white wine 6 cups water 1 onion, chopped 1 carrot, chopped 1 celery rib, chopped 1 teaspoon black pepper 1 teaspoon salt 1 tablespoon olive oil 8 (4-ounce) pieces halibut fillet 2 teaspoons chopped fresh parsley leaves (wash and dry before chopping) Garnish: lemon wedges Instructions: In a 6-quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, salt and pepper and simmer 20 minutes. Add oil and halibut and poach fish at a bare simmer, covered, until just cooked through, 5 to 6 minutes. Transfer fish with a slotted spoon to 8 plates. Spoon court bouillon over fish. Sprinkle fish with fresh coriander and garnish with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27039,"Skyy Vanilla White Russian 1 1/2 ounces vanilla-flavored vodka (recommended: Skyy Vanilla Vodka) 1/2-ounce coffee-flavored liqueur (recommended: Kahlua) Heavy cream, to fill Instructions: Fill a 10-ounce rocks glass with ice. Pour vodka and liqueur into glass and stir to combine. Top with heavy cream and stir to combine. ","[Vodka, Kahlua]" 27040,"Naranjas en Dulce 6 oranges 3 limes 2 grapefruit 1 tablespoon salt 3 quarts orange juice, or as needed 1 1/2 quarts water 3 cups sugar 2 cinnamon sticks Fresh fromage blanc or farmers cheese, for serving 1 teaspoon ground cinnamon, for garnish Instructions: With a sharp knife, remove the zest from the all the fruits, leaving the white pith. Freeze the zest for another use. Cut the fruit into quarters and gently squeeze the juice out of them into a bowl. Strain out the seeds and reserve the juice. Cut all the fruit into 3/4 inch lengthwise slices. In a large saucepan, combine the citrus strips with the salt and a generous amount of water. Bring to a boil, cover and reduce the heat so that the liquid is simmering. Cook for 25 minutes, then drain. Cover the fruit slices with fresh water and soak for 4 hours, changing the water every hour. Measure the reserved fruit juice and add enough extra juice to make the amount up to 4 quarts. In a large, non reactive stock pot, combine the water, fruit juice, sugar, and cinnamon sticks. Stir the mixture over low heat until the sugar has dissolved, then simmer until the liquid has reduced by just over half, to 2 quarts (this will take 3 1/2 to 4 hours, and the liquid will be dark brown). Add the fruits to the mixture and continue simmering for about 1 hour, stirring occasionally, until the fruit has absorbed some of the syrup and are golden. Remove from the heat and allow to cool until just warmer than room temperature (if allowed to go cold the mixture will get too thick). Spoon some of the fruit, with their syrup, into bowls and garnish with a scoop of fromage blanc and a drift of ground cinnamon. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 27041,"Tamale Soup 1/4 cup celery, diced 1/4 cup carrot, diced 1 cup onion, diced Olive oil flavored pan spray 1 teaspoon dried oregano 1 teaspoon ground cumin 2 cloves garlic, minced 4 cups chicken stock 1 cup diced tomato with juice 1/2 cup tomato puree 1/2 cup zucchini, diced 1/4 cup corn kernels 1 cup garbanzo beans 1 teaspoon adobo paste from canned chipotle peppers 2 cups masa harina de maiz 1/2 teaspoon salt 1 1/4 cups warm chicken stock 4 tablespoons light butter 6 ounces cooked, boneless, skinless smoked turkey, shredded 1/4 cup red or green salsa Instructions: For the Soup: Gently sweat the celery, carrot and onion using the pan spray until the onion has softened, keeping a lid on the pot except when stirring. Add oregano, cumin and garlic. Sweat for a few more minutes. Add the stock and simmer 30 minutes. Add tomato products, zucchini, corn, garbanzo beans and adobo paste. Simmer 10 minutes. Unwrap the tamales, place 2 each in 6 large bottom soup bowls. Ladle soup over tamales. Garnish, if desired, with chopped cilantro, crumbled Queso Ranchero, and a squeeze of lime. Combine masa, salt and stock. In a large mixing bowl, whip softened light butter until fluffy, then incorporate into masa. Spread a 2 1/2 by 4-nch rectangle of masa mixture onto an 8 by 10 inch aluminum foil rectangle. Combine the chicken and salsa, then place 2 tablespoons lengthwise on the masa. Gently fold over the foil lengthwise. Crimp the masa together. Roll up and close first the long side and finally the ends to form a pocket. Steam, covered with toweling for 1 1/2 hours. Yield: 12 tamales ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 27042,"Bolo's Sangria 2 bottles dry white wine 3/4 cup brandy 1/2 cup triple sec 3/4 cup simple syrup (equal amounts sugar and water heated until sugar is dissolved) 3 to 4 white peaches, skinned and pureed or 1 cup peach nectar 3 oranges, sliced into thin rounds 3 green apples, cored and sliced thin 2 lemons, sliced into thin rounds 4 peaches, pitted and sliced thin Instructions: Combine all ingredients in a large pitcher. If using fresh peaches, taste for sweetness and add more syrup, if needed. Refrigerate, covered, 2 hours or up to 2 days. Serve over ice. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 27043,"Skate Wings with Brown Butter, Preserved Lemon and Almond Sauce with Wilted Red Swiss Chard with Raisins 2 tablespoons olive oil 4 skate fillets Salt and freshly ground pepper 1/2 cup flour, seasoned with salt and pepper 1 stick unsalted butter, quartered 3 preserved lemon rinds, diced, recipe follows 1/4 cup toasted almonds, thinly sliced 3 tablespoons chopped parsley Wilted Swiss Chard with Raisins, recipe follows 6 lemons 2/3 cup kosher salt 1 cinnamon stick 1 tablespoon coriander seeds 2 teaspoons black peppercorns 4 whole cloves 1 cup olive oil 2 tablespoons olive oil 1 tablespoon unsalted butter 1 small red onion 1 1/2 pound Swiss chard, tough stems removed, cleaned, and coarsely chopped 1/4 cup currants, soaked in hot water for 30 minutes and drained 3 tablespoons cider vinegar Instructions: Heat oil in a large saute pan over medium high heat. Season skate with salt and pepper and dredge the skate on 1 side in the flour and tap off the excess. Sear the skate flour-side down until golden brown. Turn over and continue cooking for 2 to 3 minutes. Remove the skate to a plate, wipe out the pan, and return over high heat. Add the butter and cook until golden brown, add the preserved lemons, almonds and parsley, season with salt and pepper and immediately pour over the fish. Serve with Wilted Swiss Chard with Raisins. Bring 3 quarts of water to a boil in a medium non-reactive saucepan. Add lemons and cook for 3 to 4 minutes. Drain, plunge into cold water, let cool then drain again. When cool enough to handle, cut each lemon into quarters. While the lemons are cooling, prepare the brine. In a medium non-reactive saucepan combine 6 cups of water, the salt, cinnamon, coriander and peppercorns. Bring the mixture to a boil over high heat and cook until the salt has melted. Tightly pack the lemons into hot, dry, sterilized jars with lids. Ladle in the hot brine, including the spices, to within 1/2 inch of the rims. Add the olive oil and cover with the lids. Store in a cool, dark place. Let stand for 2 months before using. Once opened, store in the refrigerator. Heat olive oil and butter in a large saute pan over medium high heat. Add the onions and cook until soft. Add the Swiss chard and currants, season with salt and pepper and cook until the chard is wilted. Remove from the heat and stir in the vinegar. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 27044,"Fresh Cranberry Relish 2 pounds fresh cranberries 1 cup sugar 1/4 cup Grand Marnier liqueur 1 orange, zested and juiced Instructions: Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 27045,"Spumoni Cake Jars Nonstick cooking spray, for the pan 1 cup all-purpose flour
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup buttermilk
1/4 cup canola or vegetable oil
1 teaspoon vanilla extract
1 large egg
6 tablespoons hot coffee
1/2 cup (1 stick) unsalted butter, at room temperature 8 ounces mascarpone cheese, at room temperature
3 cups powdered sugar
Pinch kosher salt
Zest of 1 lemon
1 teaspoon vanilla extract 1/2 teaspoon almond extract
1/3 cup roasted pistachios (salted pistachios are okay if they're all you can find), finely chopped with some bigger bits
A few drops green food coloring
1/3 cup maraschino cherries, finely chopped with some bigger bits, plus 14 whole maraschino cherries Canned whipped cream, for garnish
Rainbow nonpareils, for topping
Instructions: For the cake: Preheat the oven to 350 degrees F. Grease and line a 9-by-13-inch baking pan with parchment paper. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt. In a separate, medium bowl, whisk together the buttermilk, oil, vanilla and egg. Add the wet ingredients to the dry ingredients and stir to combine. Whisk in the coffee. Pour the batter into the prepared pan and spread it out; it will be a thin layer of cake! Bake until a toothpick inserted into the center comes out clean; begin checking for doneness at 18 minutes. Let cool in the pan completely. For the frosting: Combine the butter, mascarpone, powdered sugar, salt and lemon zest in a bowl and mix until just combined. Add the vanilla and almond extracts and mix to combine. Divide the frosting into 2 bowls. Stir the pistachios and green food coloring into one half and the chopped maraschino cherries into the other half. To assemble, crumble the cake with your hands and press a small handful into the bottom of a 4-ounce jar, packing firmly, to make a 1/2-inch-thick layer. Spread a layer of frosting (either flavor) on top to make a 1/4-inch layer, then add another 1/2-inch layer of packed cake. Top with a 1/4-inch layer of the other flavor of frosting and smooth out the top. Add a squirt of the canned whipped cream. Finish with a pinch of nonpareils and a whole cherry. Continue with the remaining jars. Serve immediately. (To make ahead, assemble the jars but don't include the canned whipped cream, nonpareils or whole cherries. Refrigerate, covered. Add the whipped cream, nonpareils and whole cherries immediately before serving.) ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 27046,"Asian Beef and Noodle Salad 1 pound beef Top Round Steak, cut 1 inch thick 8 ounces uncooked whole wheat thin spaghetti 8 ounces sugar snap peas 2 cups shredded carrots Salt and pepper 2 tablespoons toasted sesame seeds (optional) 1/2 cup prepared light Asian vinaigrette 1/3 cup hoisin sauce Instructions: 1.Cut beef steak lengthwise in half, then crosswise into 1/4 to 1/8-inch thick strips. Combine marinade ingredients in small bowl. Place beef and 1/4 cup marinade in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours. Cover and reserve remaining marinade in refrigerator. 2.Cook pasta according to package directions, adding peas and carrots during last 1 to 2 minutes and cooking until vegetables are crisp-tender. Drain; place pasta and vegetables in large serving bowl. Set aside. 3.Meanwhile remove steak from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef. Season with salt and pepper, as desired. 4.Add beef with juices and reserved marinade to pasta and vegetables; toss to combine. Sprinkle with sesame seeds, if desired. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 27047,"Margarita Onion Salsa Verde 10 small tomatillos, diced 2 cups diced Vidalia onion 1 jalapeno, seeded and finely chopped, or to taste 3 tablespoons cilantro, finely chopped 2 tablespoons tequila 2 tablespoons lime juice 2 tablespoons sugar, or to taste 1 teaspoon salt, or to taste 1/4 teaspoon freshly ground black pepper Instructions: Combine all ingredients and season to taste, adding more sugar if too acidic. Serve with grilled meats, such as chicken or pork, or with tortilla chips. Best made ahead to allow flavors to develop. ","[Tequila, Sauvignon Blanc, Pinot Grigio, Rosado]" 27048,"Green Tomatillo Salsa 1 pound tomatillos, husked and rinsed 1 small white onion, quartered 1 serrano cl pepper, stemmed and halved lengthwise 3 cloves garlic 1/2 small bunch cilantro, leaves and tender stems separated Kosher salt Juice of 1/2 to 1 lime Instructions: Combine the tomatillos, onion, serrano (including the seeds), garlic, cilantro stems and 1 teaspoon salt in a medium saucepan. Add enough water to just cover the vegetables and bring to a boil over medium-high heat. Reduce the heat and simmer until the tomatillos are tender and slightly darkened, about 15 minutes. Let cool slightly. Transfer the vegetables to a blender with a slotted spoon; reserve the cooking water. Add the cilantro leaves and puree until smooth, adding a few tablespoons of the reserved cooking water if the salsa is too thick. Let sit 30 minutes to let the flavors develop. Add lime juice and salt to taste. ","[Vermentino, Sauvignon Blanc, Albari?o, Grner Veltliner]" 27049,"Slow Cooker Wassail 4 cups apple juice 4 cups cranberry juice 4 cups orange juice 1/3 cup honey 2 teaspoons whole cloves 3 cinnamon sticks One 2-inch knob ginger, peeled and sliced into coins
1 lemon, sliced 1 orange, sliced 1 cup fresh cranberries, for garnish Instructions: Combine the juices, honey, cloves, cinnamon sticks, ginger, lemons and oranges in the slow cooker.
Cook on low 6 to 8 hours or on high 3 to 4 hours. The longer it cooks, the more the flavor from the spices will permeate the wassail.
If desired, remove the cinnamon, citrus slices, cloves and ginger with a slotted spoon before serving. Float the cranberries in the tops of the glasses for garnish and serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 27050,"Crunchy Snow Peas with Toasted Almonds 1 Tbsp. Mrs. Dash? Onion and Herb Seasoning Blend 2 Tbsp. olive oil 1 lb. snow peas, trimmed 4 tsp. fresh lemon juice 4 tsp. minced shallots 2 Tbsp. slivered unsalted, oven-toasted almonds Instructions: Low-Sodium Recipe

1. Warm the olive oil in a small saut pan.
2. Increase heat to medium and add snow peas. Add a few drops of water while tossing quickly.
3. Cook about 3-4 minutes, leaving the snow peas crisp.
4. Add the lemon juice and toss again.
5. Spoon onto a plate, sprinkle with shallots, almonds and Mrs. Dash? Onion and Herb Blend Seasoning Blend. Drizzle 1 Tbsp. of the cooking juices over the snow peas. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 27051,"Chicken and Gravy Sandwiches 2 to 3 lemons, juiced (enough to yield 1/4 cup) 1 teaspoon sugar or honey Half a palmful finely chopped flat-leaf parsley 2 large or 3 to 4 small cloves garlic, minced 1/3 cup extra-virgin olive oil 4 pieces boneless, skinless chicken breasts Salt and freshly ground black pepper 3 tablespoons butter 3 tablespoons all-purpose flour 2 cups chicken stock 1 tablespoon Dijon mustard 1 loaf crusty French bread or 2 batardes (shorter, slightly wider baguettes) Instructions: Heat the oven to low heat. In a bowl, add the lemon juice, sugar or honey, parsley, garlic and extra-virgin olive oil. Stir to combine. Season the chicken with salt and pepper and add to the dressing, turn to coat and let marinate for 15 minutes. Heat a large skillet, broiler, grill or grill pan. Shake off excess marinade and cook the chicken for 6 minutes on each side. Remove to a cutting board, let rest for a few minutes and slice on an angle. While the chicken marinades and cooks, add the butter to a sauce pot over medium heat. When the butter melts, stir in the flour, cook 1 minute, then whisk in the stock. Cook until thickened to a light gravy, about 5 to 6 minutes. Season with black pepper, remove from the heat and stir in the Dijon. While the chicken cooks, crisp the bread in the warm oven. Cut the bread into 4 portions and split or halve. Use tongs to dip the sliced chicken in the gravy and fill the rolls. Arrange on a serving platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27052,"Mandarin Noodles with Sauteed Tenderloin and Vegetables 1 tablespoon peanut oil 3 tablespoons unsalted butter 6 ounces tenderloin steak, cut into thin strips 1/2 cup julienned mixed vegetables, such as carrots, asparagus 1 ounce enoki mushrooms 1/2 cup quartered shiitake mushroom caps 1 tablespoon chopped scallions 1 tablespoon chopped ginger 1 tablespoon chopped garlic Salt and freshly ground black pepper 1/3 cup plum wine 1/2 teaspoon ground cinnamon 2/3 cup beef stock 2 cups cooked Chinese egg noodles 2 tablespoons rice wine 8 to 10 endive leaves 2 tablespoon chopped green onion Instructions: In a large skillet or wok, heat the peanut oil and 1 tablespoon butter. Over high heat, add the tenderloin strips and lightly sear on all sides. Remove the meat from the pan and set aside. Add the vegetables, enoki and shiitake mushrooms, scallion, ginger, and garlic and cook for 3 minutes. Season with salt and pepper, to taste. Deglaze the pan with plum wine, add the cinnamon and reduce by half. Add the beef stock and continue to reduce until slightly thickened. Whisk in the remaining 2 tablespoons butter. Add the cooked noodles, the reserved meat, and the rice wine, and just heat through. Correct seasoning, to taste. Place the endive around the edges of a large platter. Spoon the steak, noodles, and sauce in the center of the endive and garnish with chopped scallions. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27053,"Composed Mediterranean Chicken Salad 1/2 cup plus 6 tablespoons extra-virgin olive oil 1/4 cup red wine vinegar 1/4 cup loosely-packed fresh flat-leaf parsley leaves 2 cloves garlic, finely grated Kosher salt and freshly ground pepper 4 chicken thighs (about 1 1/4 pounds) 1/2 lemon, juiced (about 1 tablespoon) 1 medium eggplant, cut into 1/4-inch thick rounds 8 ounces haloumi cheese, sliced 1/4-inch thick 1 head romaine, chopped 3 Persian cucumbers, halved lengthwise, then cut crosswise into 1/2-inch semi-circles 1 cup jarred roasted red peppers, cut into thin strips (about 7 ounces) Instructions:
6. Preheat a grill to medium-high.
7. Whisk together the 1/2 cup oil, vinegar, parsley, garlic and 1/4 teaspoon each salt and pepper until combined. Set aside.
8. Toss the chicken with 2 tablespoon of the oil and the lemon juice and sprinkle all over with salt and pepper. Brush both sides of the eggplant slices with the remaining 4 tablespoons oil. Sprinkle salt and pepper on both sides.
9. Grill the chicken, skin-side down, until the skin is crisp and lightly charred, about 12 minutes. Flip and grill until cooked through, about 15 more minutes. Meanwhile, grill the eggplant, flipping once, until tender and lightly charred on both sides, about 10 minutes total. Grill the haloumi, turning once, until soft and lightly grilled on both sides, about 5 minutes total. Cut both the eggplant and the cheese into 1/2-inch pieces.
10. Spread the romaine on a large platter. Decoratively arrange mounds of the chicken, eggplant, haloumi, cucumber and peppers. Drizzle with the vinaigrette and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 27054,"Herb Refresher Juice of 1/2 lime, plus lime slices for garnish 4 cups water 1 tablespoon fresh parsley leaves, plus more for garnish 4 to 6 fresh peppermint leaves, plus more for garnish 2 fresh basil leaves 5 mustard seeds Instructions: Add the lime juice and 3 cups water to a large pitcher. Place the parsley, peppermint, basil and mustard seeds in a blender with the remaining 1 cup water. Puree until smooth, about 1 minute. Strain the pureed mixture through a fine-mesh sieve into the pitcher. Refrigerate for at least 1 hour before serving. Garnish with lime slices and more parsley and mint. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 27055,"Plain Flan 1 recipe caramel 6 large eggs 6 large egg yolks 2 1/2 cups sugar 2 teaspoons vanilla extract 2 cups half-and-half 1 recipe condensed milk 1 vanilla bean Instructions: Prepare the caramel and coat a 9-inch round cake pan, reserving the extra caramel sauce in the refrigerator as directed above. Preheat oven to 325 degrees. In large mixing bowl gently whisk together eggs, egg yolks, 1/2 cup sugar, vanilla extract and half-and-half. Whisk together without incorporating any air. In saucepan pour condensed milk. Split vanilla bean lengthwise and, using tip of a paring knife, scrape seeds into the milk. Add the bean and bring to a boil. Once milk has reached a boil, pour into egg mixture, whisking continuously, until fully combined. Pass through a strainer into the caramel coated cake pan. Place inside a large roasting pan and pour hot tap water into the roasting pan until it rises halfway up the sides of the flan. Bake for 1 hour to 1 hour and 10 minutes, until the center feels firm when pressed. Set aside to cool in the pan of water. Once cool, remove from the water bath, cover with plastic wrap and refrigerate 4 to 6 hours or overnight. To serve, run a knife along the inside of the pan and gently press the center of the bottom to loosen. Cover with a platter, invert and lift off the pan. Excess caramel can be drained from the cake pan and added to the reserved caramel sauce. Cut in wedges and serve topped with cold caramel sauce. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 27056,"Blueberry-Corn Muffins 1 1/2 cups all-purpose flour 1 1/2 cups yellow cornmeal 1/2 cup sugar, plus extra for sprinkling 1 tablespoon baking powder 1/2 teaspoon fine salt 1 large egg 1 large egg yolk 1 1/4 cups buttermilk 1 stick (8 tablespoons) unsalted butter, melted 1 teaspoon pure vanilla extract 3/4 cup blueberries Instructions: Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, cornmeal, sugar, baking powder and salt together in a large bowl. Whisk the egg, yolk, buttermilk, butter and vanilla together in a medium bowl until smooth. Pour the buttermilk mixture into the flour mixture and stir just until the batter comes together but still has lumps. Stir in the berries. Divide the batter evenly among the prepared muffin cups and sprinkle the tops with sugar. Bake until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Transfer the muffins to a wire rack to cool. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27057,"Pumpkin Chicken Chili 2 tablespoons olive oil 1 large onion, diced
    1 Fresno cl, seeds removed for less heat if desired, minced
    4 cloves garlic, minced
    1 tablespoon chili powder
    1 1/2 teaspoons ground cumin
    1 bay leaf
    One 15-ounce can pumpkin puree
    4 cups shredded chicken (from 1 whole rotisserie chicken)
    1 1/2 teaspoons kosher salt
    1/2 teaspoon freshly ground black pepper
    4 cups low-sodium chicken broth
    Two 15.5-ounce cans cannellini beans, drained and rinsed
    One 16-ounce bag frozen corn, thawed (or 3 to 4 cups fresh corn cut from the cob)
    6 slices Cheddar, from the deli
    Greek yogurt or sour cream, sliced scallions and tortilla chips for serving, optional
    Instructions: Heat the olive oil in a Dutch oven over medium heat. Add the onion and Fresno and cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, chili powder, cumin and bay leaf and cook until the spices are fragrant, 1 to 2 minutes. Add the pumpkin puree, then stir and cook until it starts to bubble and brown a bit, 2 to 3 minutes. Add the shredded chicken and season with salt and pepper. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, then reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and corn and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes. Cut pumpkins out of the cheese slices with a pumpkin-shaped cookie cutter. Using a paring knife, give each pumpkin eyes, a nose and a mouth to resemble a jack-o'-lantern. Ladle the chili into bowls and top with the cheese pumpkins. Serve with the Greek yogurt, scallions and tortilla chips. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 27058,"Mini Eggplant Parmesan 2 tablespoons extra-virgin olive oil 1 large clove garlic, peeled and smashed 1 shallot, chopped 1/4 teaspoon kosher salt 1 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target 1/4 cup finely chopped fresh basil 1 teaspoon dried oregano 1/8 teaspoon dried crushed red pepper flakes 1/4 teaspoon balsamic vinegar 1/2 cup all-purpose flour 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 cup panko breadcrumbs 2 large egg whites 2 Japanese eggplants, sliced diagonally into 1/4-inch-thick slices 2/3 cup olive oil 1/2 cup (packed) coarsely grated whole-milk mozzarella 1/2 cup finely grated Parmesan Small fresh basil leaves, to garnish Instructions: For the sauce: Heat the oil in a heavy medium saucepan over medium. Add the garlic, shallots and salt. Stir until fragrant, about 2 minutes. Add the tomato sauce, basil, oregano and crushed red pepper. Simmer the sauce until the flavors blend and the sauce thickens, stirring often, about 5 minutes. Mix in the vinegar. For the eggplant: Mix the flour, salt and pepper in a shallow bowl. Place the panko breadcrumbs in another shallow bowl. Whisk the egg whites in a medium bowl until frothy. Dip each eggplant slice in the flour mixture, then into the beaten egg whites, and then into the panko breadcrumbs to coat completely. Heat the oil in a heavy medium skillet over medium-high heat until hot (the surface will appear to be shimmering), 2 to 3 minutes. Add half of the eggplant slices. Cook until deep golden brown, 1 to 2 minutes per side. Transfer the eggplant to a paper-towel-lined plate. Fry the remaining eggplant. (Can be made 1 hour ahead. Let stand at room temperature.) Preheat a broiler. Toss the mozzarella and Parmesan in a small bowl until well blended. Spread 1 generous teaspoon of the sauce over each eggplant slice. Top with a rounded teaspoon of the cheese mixture; spread out to cover and press lightly to adhere. Transfer the eggplant slices to a rimmed baking sheet. Broil until the cheese has melted, 1 to 2 minutes. Transfer the mini eggplant parmesans to a platter and garnish each with small basil leaf. Let stand 2 to 3 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 27059,"Spicy Tuna Tostada 2 to 3 cups vegetable oil Eight 4-inch corn tortillas
    12 to 16 ounces number 1 grade ahi tuna
    3 tablespoons extra-virgin olive oil
    Kosher salt and freshly ground black pepper
    1 shallot, finely minced
    1 lime, cut into supremes (see Cook's Note), juice reserved
    1 watermelon radish, peeled, or 4 regular radishes, julienned
    1/2 bunch fresh cilantro, leaves picked, stems discarded
    2 to 3 chipotles in adobo sauce 1/2 cup mayonnaise
    Juice of 1/2 lime
    1/8 cup pure olive oil
    Kosher salt
    Instructions: For the tostadas: Preheat the vegetable oil in a deep-fryer to 350 degrees F. Line a plate with paper towels. Fry the tortillas flat until completely crisp, about 1 minute. Drain on the paper towels. Cut the tuna into 1/4-inch cubes, discarding large pieces of sinew, and place in a small bowl. Dress the tuna with 2 tablespoons olive oil and some salt and pepper and mix well. Add the shallot. Drain the juice from the lime supremes and add to the radishes in a small bowl. Add the supremes to the tuna mixture and mix well. Chop half the cilantro and add to tuna mixture. Add the remaining tablespoon olive oil to the radishes and season with salt and pepper. For the chipotle aioli: Place the chipotles, mayo and lime juice in a mortar and pestle and blend until smooth. Slowly add the oil and season with salt. Spoon into a bowl. To compose, spread about 1 1/2 tablespoons chipotle aioli on each of the tostada rounds. Place the tuna mixture on top of the chipotle aioli. Top the tuna with the radish mixture and the remaining cilantro leaves. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 27060,"Indian Pizza 1 cup warm water 1 teaspoon yeast 1 teaspoon sugar 2 cups flour, plus 2 tablespoons for kneading 1 teaspoon salt 1 teaspoon ajwain Olive oil 3 tablespoons olive oil 1 onion, roughly chopped 2 cloves garlic, chopped 2 tablespoons chopped ginger 1 tablespoon garam masala 1 teaspoon turmeric 1/2 teaspoon smoked paprika A pinch of salt and pepper 1 pound fresh spinach leaves 1/4 cup chopped fresh cilantro 3 green onions, sliced 1 cup yellow cherry tomatoes, cut in half 1 cup shredded mozzarella Special equipment: a 12-inch pizza pan or a pizza stone Instructions: For the dough: Pour the warm water into a large bowl, add the yeast and sugar and stir to dissolve. Let sit until the yeast appears foamy, about 15 minutes. Add 2 cups flour, the salt and ajwain and stir with a fork until it comes together in a shaggy ball. Knead it a few times in the bowl to incorporate the flour on the sides of the bowl, and then turn it out onto a work surface. Continue to knead the dough for a few minutes, adding the 2 tablespoons flour if it seems wet and sticky. Do not add a lot of extra flour here as the dough should be very soft and pliable. Pour a little olive oil into a clean bowl and smear it around the edges. Rub it over the surface of the dough and then place the dough in the bowl. Cover with a towel and let rise in a warm place for 1 hour. Preheat the oven to 425 degrees F. For the pizza: Put the olive oil into a large skillet and add the onions, garlic and ginger. Saute until golden and soft, and then add the garam masala, turmeric, smoked paprika and salt and pepper. Add the spinach and stir until completely wilted. Let cool slightly, and then add to a food processor and puree until smooth. When the dough is ready, pick it up and begin to stretch and pull it into a circle. Press it onto a pizza pan, stretching the dough to the edges. Spread the spinach mixture evenly over the entire pizza. Sprinkle the cilantro and green onions over it, and then add the tomato halves. Cover with the shredded cheese. Place the pizza on the bottom rack of the oven and bake until the crust is golden and crispy and the cheese is bubbling, 25 to 30 minutes. Slice into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 27061,"Pork Chops Pizzaiola 4 to 5 spicy Italian pork sausages (about 1 pound total) 1 cup dry white wine
2 tablespoons canola oil
4 bone-in pork chops (about 2 1/2 pounds total) Kosher salt
2 medium yellow onions, halved and thinly sliced
4 large cloves garlic, thinly sliced
One 28-ounce can plus one 15-ounce can whole, peeled tomatoes
1 pint cherry tomatoes, stemmed
1/2 cup finely grated Parmesan 1 tablespoon red wine vinegar
1/2 cup fresh basil leaves
1 pound bucatini pasta
Instructions: Cook the sausages: Heat a large cast-iron or stainless steel skillet over high heat. When the skillet is hot, use a pair of metal tongs to arrange the sausages in a single layer. (There is no need for oil as the sausages will soon start to render their grease.) Turn the heat to medium and brown the sausages on all sides, taking care that they are cooked through, 8 to 10 minutes total. Remove the sausages to a medium bowl. Pour off the grease and add the wine, simmering over medium heat to reduce to about 1/4 cup liquid, 2 to 3 minutes. Pour the reduced wine over the sausages and wipe the skillet clean. Cook the pork chops: Add the canola oil to the same skillet. Sprinkle the pork chops on all sides with salt. When the oil begins to smoke lightly, add the pork chops in a single layer and brown on all sides over medium heat, 5 to 8 minutes total. Remove the pork chops to the bowl with the sausages. Leave the grease in the skillet. Make the sauce: Stir the onions and garlic into the same skillet and cook over medium-low heat until translucent, 8 to 10 minutes. Sprinkle with salt. Stir in the canned and cherry tomatoes with 1/2 cup water and simmer gently until the sauce is somewhat thick and tasty, 20 to 25 minutes. Stir the sausages and pork (and any meat juices) back into the sauce and bring to a simmer over medium heat. Simmer 2 to 3 minutes. Turn off the heat, then stir in the cheese, red wine vinegar and basil leaves. Taste for seasoning. Cook the pasta: Bring 6 quarts of water to a rolling boil in a large pot. Add a generous handful of salt and bring the water back to a boil. Taste the water. It should be salty like seawater. Add the pasta and stir with a large slotted spoon to ensure the pasta does not stick as it cooks. Cook until still quite firm, 8 to 10 minutes. Drain. Finish the dish: Spoon the meat over the pasta in individual bowls or serve in a large bowl, family style. You can also just leave the pot of meat and sauce and the pasta separate and let people serve themselves. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 27062,"Sausage Pancakes-on-Sticks 16 breakfast sausage links 3 cups pancake mix 1 cup yellow cornmeal Sprinkle of cinnamon 1 whole egg, slightly beaten 1/2 teaspoon vanilla 3 cups water Canola oil, for frying Warm pancake syrup, for serving Instructions: Cook the breakfast sausage links in a cast-iron skillet, turning occasionally until done. In a large bowl, combine the pancake mix, cornmeal and cinnamon. Stir to combine. Add the eggs, vanilla and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 1 cup, then work your way up to 3 cups or more. Heat some canola oil in a large pot over medium-high heat to about 350 degrees F. Drop in a bit of batter to see if it's ready; the batter should immediately start to sizzle but should not immediately brown/burn. Insert chopsticks into the cooked breakfast sausages so that they're two-thirds of the way through. Dip the sausages into the batter and allow any excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, 2 to 3 minutes. Serve with warm pancake syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27063,"Orange and Vanilla Shake 1 cup orange juice 3 scoops frozen vanilla yogurt 1/2 cup milk Instructions: In a blender process the orange juice, frozen yogurt and milk until the mixture is smooth. Serve in a tall glass and garnish with orange slices ","[Chardonnay, Moscato, Riesling]" 27064,"Cajun Grilled Shrimp and Grits 1 cup old-fashioned grits 2 cups boiling water 2 cups heavy cream 1/4 stick butter 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon garlic granules or freshly minced 2 ounces chili powder Pinch red pepper flakes, or to taste 2 ounces seafood seasoning (recommended: OldBay) 1-ounce freshly ground black pepper 2 ounces garlic powder 2 ounces onion powder 1-ounce ginger 1-ounce butter or olive oil 2 pounds raw shrimp, peeled and deveined Instructions: Grits: Boil 2 cups of water in medium-size saucepan over medium heat. Add the remaining ingredients in consecutive order while stirring slowly. Bring to a boil, then reduce the heat. Slowly stir in the grits. Allow to simmer, stirring every 5 minutes until reaching the desired consistency, about 20 to 25 minutes. Transfer the grits to a serving bowl and keep warm.
Shrimp: Mix all of the dry ingredients thoroughly in bowl until well blended. Melt the butter or olive oil in a large grill pan over high heat. Generously coat the shrimp in the seasoning mixture. Add them to the grill pan and cook until caramelized on both sides. Remove them from the pan to a serving bowl and serve with the grits.
Suggestion: Adding cheese and/or gravy with fried onions, to taste, will elevate the dish considerably. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 27065,"Cuban French Toast with Tropical Fruit Salsa 1 large loaf of Cuban bread, cut into 4 equal pieces crosswise 6 eggs 1/4 cup sugar 1 quart whole milk 1/2 teaspoon ground cloves 1/2 teaspoon ground cardamom 1 teaspoon freshly ground canela (cinnamon) 1/4 cup diced kiwi 1/4 cup diced mango 1/4 papaya, diced 1 tablespoon finely chopped mint 1/2 cup orange juice 4 teaspoons butter Powdered sugar, for garnish Instructions: In a large bowl, beat the eggs with the sugar and milk. Add the cloves, cardamom, and canela and place mixture in shallow pan. In another bowl, combine kiwi, mango, papaya, mint, and orange juice and set aside. Have a nonstick pan getting warm. Soaking each piece of bread in egg mixture until bread has absorbed some of liquid, about 30 seconds. Add 1 teaspoon of butter to the pan and cook bread on each side for 4 minutes until golden brown. Repeat process for the remaining bread. Serve on plate with tropical salsa on top and sprinkle powdered sugar on each. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 27066,"Caramelized Onion Dip 3 tablespoons extra-virgin olive oil 2 onions, diced 1 tablespoon fresh thyme leaves, coarsely chopped 1 1/4 cups sour cream 1/2 cup mayonnaise 1 tablespoon Worcestershire sauce Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh chives, for serving Potato chips, for serving Instructions: Heat the oil in a large skillet over medium heat. Add the onions and thyme and cook, stirring occasionally, until the onions are very soft and brown, about 20 minutes, reducing the heat to medium-low if the onions brown too quickly. Set aside to cool to room temperature. Meanwhile, stir together the sour cream, mayonnaise and Worcestershire sauce and season with salt and pepper. Add the onion mixture and stir until well combined. Cover and chill for at least 1 hour or up to overnight. The dip can be made up to 3 days ahead and refrigerated in an airtight container. When ready to serve, scatter the chives over the top and serve with potato chips.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27067,"Angelle's Dates and Cream Pie 7 ounces \Honey Graham Crackers
1/3 cup finely chopped pecans 4 tablespoons melted unsalted butter 1/2 teaspoon salt 10 ounces whole pitted dry dates (recommended: Sunsweet) 2 tablespoons unsalted butter Dash salt 2 tablespoons crushed pineapple 2 tablespoons heavy cream 1 (16-ounce) container sour cream 1/2 cup white granulated sugar 1 tablespoon vanilla extract 1 cup heavy whipping cream 1 teaspoon vanilla extract 3 tablespoons confectioners' sugar 4 to 5 dates, sliced 1/4 cup granulated sugar 1/4 cup roasted chopped pecans Instructions: Crust Preparation: Preheat oven to 350 degrees F Process graham crackers in food processor until fine crumbs. Put in bowl and mix in chopped pecans, butter and salt. Pat into 9-inch pie pan. Pre-bake crust on bottom third rack of oven for 12 minutes Date layer preparation: Coarsely chop dates, then saute dates in butter for several minutes until caramelized; sprinkle with salt. In food processor, pulse pineapple and 2 tablespoons heavy cream Add dates and process again until chunky. Cream Layer preparation: Mix sour cream, sugar and vanilla until well incorporated. Assembly: Spread Date mixture evenly over pre-baked crust. Spread cream layer evenly over date mixture. Bake in middle of oven for 25 minutes at 350 degrees F until filling jiggles only slightly in the middle. Cool immediately in refrigerator or on dry ice at least 40 minutes until filling has cooled down and set. Whipped Cream preparation: Whip cream, vanilla and sugar until semi-firm peaks form. Topping/Garnish preparation: Spread a 1/4-inch layer of whipped cream over top of pie. Slice dates and roll in sugar. Garnish pie with sliced dates, chopped roasted pecans, and pipe remaining whipped cream decoratively. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 27068,"Apple-Cinnamon Monkey Bread 2 cans (17.5 oz each) Pillsbury? Grands!? Flaky Supreme refrigerated cinnamon rolls with icing 1 medium tart apple, peeled, chopped 1/2 cup sugar 1 1/2 teaspoons ground cinnamon 1/4 cup butter, melted Instructions: Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray. Set aside icing tubs from cinnamon rolls. Separate each can of dough into 5 rolls; cut into quarters. Place apple in small bowl. In another small bowl, mix sugar and cinnamon. Add 1/4 cup sugar mixture to apple; toss to coat. Sprinkle half of apple pieces in pan. Roll half of dough pieces in sugar mixture; place on apples in pan. Sprinkle with remaining apple pieces. Roll remaining dough pieces in sugar mixture; place on apples. Pour melted butter over top. Bake 40 to 45 minutes or until golden brown across top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes longer. Drizzle reserved icing over top of bread, allowing some to drizzle down sides. Pull apart to serve; serve warm. ","[Chardonnay, Riesling, Moscato, Merlot]" 27069,"Twice-Baked Potatoes 3 large russet potatoes (about 10 to 12 ounces each) Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper
1/2 cup sour cream
1/4 cup half-and-half or milk
4 tablespoons unsalted butter, at room temperature
1 1/2 cups shredded Gruyere cheese
3 tablespoons pickled jalapenos, chopped
2 scallions, chopped
Paprika, for sprinkling
Instructions: Preheat the oven to 400 degrees F. Prick the potatoes all over with a fork. Brush lightly with the oil. Roast on a sheet tray until tender, 50 minutes to 1 hour. While still hot, split the potatoes lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around. Season the insides of the potato shells lightly with salt and pepper. To the bowl with the potatoes, add the sour cream, half-and-half and butter. Use an electric hand mixer or potato masher and mix until almost smooth. Season with salt and pepper to taste. Stir in 1 cup of the cheese, the jalapenos and scallions. Mound into the potato shells. Sprinkle the tops with the remaining 1/2 cup cheese. Place on a baking sheet and bake until heated through and the cheese is browned and bubbly, about 20 minutes. Sprinkle with paprika and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27070,"Caramel Apples and Pears 12 natural licorice sticks, cinnamon sticks, or bamboo skewers, each 6-inches long 6 Lady apples, stems removed 6 Seckel pears, stems removed 2 cups granola 1 cup sugar 1/2 cup dark corn syrup 2 teaspoons pure vanilla extract 3 tablespoons water 4 tablespoons (1/2 stick) unsalted butter 1 cup heavy cream Instructions: Insert a licorice stick, cinnamon stick, or bamboo skewer into the stem end of each apple and pear. Spread the granola on a baking sheet; reserve. Have ready 1 or more cooling racks or a large sheet of parchment paper for cooling the caramel fruits. In a saucepan over low heat, combine the sugar, corn syrup, vanilla extract, and water. Cook, stirring, until the sugar melts. Add the butter and cream, raise the heat to medium-high, and bring to a boil. Cook, stirring occasionally, until the caramel registers 240 degrees F on a candy thermometer, about 10 minutes. Remove from the heat and let cool for 2 minutes. One at a time, dip the apples and pears in the caramel, twirling and swirling them to coat completely. Dip the tops in the granola to coat them, then transfer to the cooling rack or the parchment paper to cool. As the apples and pears cool, the caramel will set. Store the caramel apples and pears, wrapped in cellophane if desired, in a cool, dry place until ready to serve or up to 2 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27071,"Zucchini Pizza with Basil Mint Pesto 500 grams (3 1/4 cups) all-purpose flour 2 teaspoons fine sea salt
1/4 teaspoon active dry yeast
1/2 cup pine nuts, toasted 4 cloves garlic
1/2 cup fresh basil, plus more for serving
1/2 cup fresh mint
1/4 teaspoon crushed red pepper, plus more for serving
1 lemon, halved Kosher salt and freshly ground black pepper
1/2 cup shredded Parmesan, plus more for serving
1/2 cup olive oil
All-purpose flour, for dusting
1/2 pound fresh mozzarella, torn
1 small or 1/2 large (6 ounces) zucchini, cut into 1/8-inch-thick slices
Instructions: For the pizza dough: Mix together the flour, salt and yeast in a bowl, then stir in 350 grams (1 1/2 cups) water until combined. Cover with plastic wrap and put it down for an 18- to 24-hour nap at room temperature until it's doubled in sized and bubbling. For the pizza toppings: Preheat the grill with a pizza stone over medium-high heat. (If you don't have a pizza stone, you can use a baking sheet.)
Combine the pine nuts, garlic, basil, mint, crushed red pepper, juice of half a lemon, 1/4 teaspoon salt, a few turns of black pepper and the Parmesan in a food processor and pulse to a coarse crumb. With the processor running, drizzle in the olive oil and blend until smooth. Taste and adjust the seasonings as desired. Divide the pizza dough in half. On a floured pizza peel or baking sheet, flatten out one half of the dough into a 10- to 11-inch round. Spread with a thin layer of the pesto and top with half of the mozzarella. Bring it out to the grill. Grill the zucchini and remaining lemon half on the grates until charred, a few minutes. Add half the zucchini to the pizza and slide it onto the pizza stone. Close the grill and cook until the bottom is browned and cheese is melty, 6 to 9 minutes. Drizzle with more pesto, squeeze with juice from the charred lemon and add more Parmesan, crushed red pepper and basil and serve.
Repeat with the other half of the pizza dough and ingredients.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 27072,"Pasta alla Norma \Nuda
3 tablespoons olive oil, plus more for drizzling 1 small red onion, diced small Pinch red pepper flakes Three 15-ounce cans whole peeled tomatoes, crushed by hand 2 tablespoons salt, plus more for sprinkling Freshly ground black pepper, for sprinkling 2 medium eggplants, sliced into thin rounds 2 fresh bay leaves 2 pounds rigatoni Fresh basil leaves, for garnish, optional Parmigiano Reggiano, for serving, optional Instructions: Bring a large 10- to-12-quart pot of water to a boil over high heat. Preheat a grill (wood, charcoal or gas) to medium-high direct heat, or, alternately follow this recipe using an indoor stovetop. (Please note, if cooking on a grill, be sure your pan is heavy-bottomed and doesn't have plastic handles.) Add the oil to a large pan set on the grill grate. Once hot, add the onions and saute until soft, but don't let them brown. Add the red pepper flakes and cook until fragrant, but don't let them burn. Add the crushed tomatoes and sprinkle with salt and pepper. Simmer the sauce on a medium-low flame, about 20 minutes. Thrive for balance in the consistency of the sauce; it has to be fluid, but it should not look wet. If the sauce is liquidy, cook it a bit more. Meanwhile, sprinkle the eggplant slices with salt and pepper. Drizzle the eggplant with some oil, and grill in batches, until they are marked by the grill and cooked through, 2 to 3 minutes per side. Transfer the eggplant to a large plate or sheet tray and allow to cool slightly. Slice the grilled eggplant into smaller, bite-size pieces. Add the eggplant to the sauce, along with the bay leaves. Once the pot of water is at a boil, and the sauce has been simmering, add the 2 tablespoons salt to the water. Add the rigatoni. Cook until al dente, then drain well. Add the rigatoni to the sauce and toss. Remove the bay leaves before serving. Serve with basil and Parmigiano-Reggiano at the table as an optional garnish for guests. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 27073,"Clam Pizza Pizza Dough, recipe follows All-purpose flour, for dusting Clam Sauce, recipe follows 1/2 cup shredded mozzarella 1/4 cup grated Parmesan 1/4 cup sliced banana peppers 1/2 cup warm water 1 1/2 teaspoons active dry yeast
1/2 teaspoon sugar
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, plus more for greasing bowl
1 pound littleneck clams 1 onion, diced
Olive oil, for sweating the onions
1 quart crushed tomatoes
2 cloves garlic, smashed
Pinch crushed red pepper
Salt
Instructions: Place a pizza stone in the oven and preheat to 450 degrees F. Portion the pizza dough into six golf ball-size pieces; wrap four of the pieces in plastic and refrigerate for later use. Dust a work surface with flour and roll out the remaining two pieces of dough into your desired shape. Top the pizzas with the Sauce, mozzarella, Parmesan and banana peppers; transfer to the pizza stone and bake for 15 minutes. Top with the reserved clams from the Sauce. Add the warm water, yeast and sugar to a small bowl; stir to combine. Let sit until the water bubbles and smells very yeasty, 15 minutes. Combine the flour and salt in a large mixing bowl. Make a well in the center of the flour and add the olive oil and the yeast mixture. Using a fork, gradually stir most of the flour into the yeast mixture. Turn out the dough onto a flour-dusted work surface and knead until smooth. Lightly coat the mixing bowl with oil and return the dough to the bowl. Cover the bowl with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour. Steam the clams in a medium pot. Remove the clams from their shells and chop half; reserve the other half for topping the pizzas. Sweat the onions in a pan with olive oil for about 5 minutes. Add the tomatoes, garlic, crushed red pepper, a splash of water, the chopped clams and some salt. Bring to boil, turn down the heat and simmer for 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 27074,"Green Tomato Chutney Dog 1 1/2 pounds green tomatoes, diced 3 green apples, diced 1 onion, diced 1/3 cup currants 1/2 cup sugar 1/2 cup brown sugar 1/4 cup cider vinegar 1/2 teaspoon ground ginger 1 tablespoon mustard seed 2 garlic cloves, minced 1 jalapeno, seeded and minced 6 potato hot dog buns (recommended: Marteen's) 6 (1/4 pound) hot dogs (recommended: Hebrew National) Instructions: Combine all the ingredients in a large pot over medium-low heat. Simmer until slightly thickened, about 15 to 20 minutes. Puree the chutney with a stick blender, leaving the mixture slightly chunky. Heat a grill of grill pan over medium heat. Grill the hot dogs until cooked through and toast the buns. Serve the hot dogs in the buns, each garnished with the Green Tomato Chutney. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 27075,"Duckling Chassignat 1 (4 pound) duck 4 cups vegetable oil 1/2 cup red wine vinegar 1 cup peach juice 1/4 cup sugar 1 teaspoon \Marmite\ (meat flavored yeast concentrate) 1/2 cup dry red wine Freshly ground salt, to taste Freshly ground pepper, to taste 1 teaspoon arrowroot, mixed with 1 teaspoon red wine Clarified butter 1 (28-ounce) can peach halves 3 tablespoons brandy Instructions: Cut duck into 8 pieces (2 legs, 2 thighs, 2 wings, 2 breasts). Remove breast meat from bones and cut in half. Cut wings and carcass into small pieces. Heat oil in deep fryer to 350 degrees F. Fry duck for 15 minutes. Meanwhile, combine red wine vinegar, peach juice, and sugar in saucepan. Stir well over high heat. Add Marmite and bring to boil. Add carcass bones and wing pieces. Reduce sauce by half, skimming frequently. Add wine. Remove duck from fryer, season with salt and pepper, and place in simmering sauce for 15 minutes, then remove and drain slightly. Continue to reduce sauce, adding arrowroot/red wine mixture to thicken, if necessary. Heat clarified butter in frying pan. Fry duck for a few minutes, careful not to burn. Remove duck and set aside. Add peach halves and 2 tablespoons brandy and flame, shaking pan. Add remaining brandy and turn peaches to coat with sauce. Dip duck into sauce and arrange on heated platter. Pour sauce over duck and place peach halves around. Serve piping hot. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]

" 27076,"The Brownie That Started It All a.k.a The World's Best Brownie Vegetable oil cooking spray 8 ounces (2 sticks) butter 2 cups sugar 4 eggs, beaten 1/2 cup unsweetened cocoa powder 1 tablespoon vanilla extract 1/3 cup all-purpose flour 1/2 teaspoon salt 5 ounces semisweet chocolate, chopped 2 ounces bittersweet chocolate, chopped 1/3 cup pecans, coarsely chopped Instructions: Preheat oven to 350 degrees F. Spray a 13 by 9-inch pan with vegetable oil spray. In a glass or ceramic bowl, melt the butter in the microwave. Whisk in the sugar, eggs, cocoa, and vanilla. Stir in the flour and salt. Add chopped semisweet and bittersweet chocolates and pecans. Spread the batter in prepared pan. Bake about 25 minutes, just until brownies test moist but not wet. Cool completely before cutting. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 27077,"Rum Caramel Cake 1 (18.25-ounce) box yellow cake mix (recommended: Betty Crocker) 1/4 cup dark rum 1 cup water 3 eggs 1/3 cup vegetable oil 1 cup (2 sticks) unsalted butter 2 cups dark brown sugar 1/4 cup milk 4 cups powdered sugar, sifted 1 teaspoon rum extract Instructions: For the cake: Preheat oven to 350 degrees F. Spray 3 (8-inch) round cake pans with nonstick butter-flavored baking spray; set aside. In a large bowl, beat cake mix, rum, water, eggs, and oil on low speed with an electric mixer for 30 seconds. Scrape down sides of bowl and beat for 2 more minutes on medium speed. Divide batter evenly between prepared cake pans. Bake in preheated oven for 20 to 25 minutes, or until tester comes away clean. Cool completely before icing. For the icing: In a medium saucepan over medium-low heat, melt butter with brown sugar and rum extract. Bring to a boil, stirring constantly. Add milk and bring to a hard boil. Stirring constantly, until sugar is completely dissolved; about 2 minutes. Let cool to room temperature and transfer to a medium bowl. Use an electric mixer on medium speed to beat in powdered sugar until smooth. If too thick, add a little milk. If too thin, add a little powdered sugar. Using an offset spatula, evenly spread icing on top of each cake round. Stack and ice the top of the cake. You may have frosting leftover. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]

" 27078,"Creme Brulee 4 cups heavy cream 1 vanilla bean, split lengthwise Pinch of salt 8 egg yolks 3/4 cup plus 2 tablespoons granulated sugar 16 teaspoons turbinado sugar for glazing (see note) Instructions: Preheat the oven to 300 degrees. In a medium saucepan cook the cream with the vanilla bean and salt over moderate heat until the surface begins to shimmer. In a large heatproof bowl, blend the egg yolks and granulated sugar with a wooden spoon. Slowly add the hot cream mixture, stirring gently. Strain the custard into a large measuring cup; skim off any bubbles. Arrange 8 shallow 4 1/2-inch wide ramekins in a roasting pan (see note). Slowly pour the custard into the ramekins, filling them almost to the top. Set the roasting pan in the center of the oven and carefully pour in enough hot water to reach halfway up the sides of the ramekins. Cover the pan loosely with foil and bake for about 1 hour, or until the custards are firm at the edges, but still a bit wobbly in the center. Transfer the ramekins to a wire rack to cool completely. Cover and refrigerate until cold, at least 3 hours or up to 2 days. Preheat the broiler. Set the ramekins on a baking sheet and blot the surfaces of the custards to remove any condensation. Using a small sieve, sift 2 teaspoons of the turbinado sugar over each custard in a thin, even layer. Broil the custards as close to the heat as possible until the sugar is evenly caramelized, 30 seconds to 2 minutes. Let cool slightly and serve at once. NOTE: If using deeper 3/4-cup ramekins, bake the custards for about 20 minutes longer and reduce the sugar topping to 1 teaspoon per custard. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 27079,"Skillet Pasta with Ham and Peas 3 tablespoons unsalted butter 4 small leeks (white and light green parts only), thinly sliced 2 tablespoons fresh thyme Kosher salt and freshly ground pepper 8 ounces ham steak (or leftover ham), cut into 1/2-inch pieces (about 1 1/2 cups) 3 tablespoons all-purpose flour 1 2/3 cups half-and-half 2 cups shredded fontina cheese (about 6 ounces) 6 ounces bow-tie pasta (about 2 1/2 cups) 2 cups frozen peas 1/4 cup grated parmesan cheese Instructions: Melt the butter in a large ovenproof skillet over medium-high heat. Add the leeks, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the leeks are tender, 8 to 10 minutes. Add the ham and cook until warmed through, about 2 minutes. Add the flour and cook, stirring, until moistened, 1 minute. Add the half-and-half and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 2 minutes. Stir in 1 cup fontina until melted. Meanwhile, preheat the broiler and bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the peas in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and peas. Add the pasta and peas to the skillet and toss to coat, adding the reserved cooking water as needed to loosen; season with salt and pepper. Top with the remaining 1 cup fontina and the parmesan. Broil until lightly browned, 4 to 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 27080,"Rice with Green Pepper and Jalapeno 2 tablespoons butter 1 jalapeno pepper, seeded and minced 1/2 yellow onion, finely chopped 1/2 green bell pepper, chopped Kosher salt 1 clove garlic, minced 1 1/2 cups white rice, uncooked 1/2 cup chicken stock Zest and juice of 1 lime Instructions: Melt the butter in a large sauce pan. Then add the jalapeno, onions and green peppers, sprinkle with salt and cook over medium heat until tender, about 5 minutes. Add the garlic and stir. Add the rice and cook over medium-high heat, stirring frequently, until the rice is golden, about 5 minutes. Turn the heat up to high and add 2 cups water and the stock. Bring to a boil, cover tightly, and reduce the heat to a simmer for 20 minutes. Remove from the heat and let rest, still covered, 3 minutes longer. Sprinkle with the lime zest and juice before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 27081,"Miso-Seared Sweet Potatoes 2 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1 1/2-inch-thick coins 4 tablespoons instant white miso or miso paste slightly thinned with water Coconut oil, for cooking Instructions: Toss the sweet potatoes with 2 tablespoons miso in a large bowl. In a cast-iron skillet over medium-low heat, melt enough coconut oil to coat the bottom, about 2 tablespoons. When the oil is hot, add the sweet potatoes and sear on one side until dark brown, 3 to 4 minutes. Flip and repeat on the other side, cooking until tender, about 5 minutes more. Evenly spoon the remaining miso on top of each piece of potato and cook for 1 minute more. Serve immediately. Cook?s Note: If you find that the potatoes are not cooked through, finish cooking them in the oven at 350 degrees F until tender, 5 to 10 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27082,"Jerked Whole Boar/Pig Whole jerk boar/suckling pig 1/2 Scotch bonnet pepper, cored, de-seeded and chopped 1 tablespoon fresh thyme leaves 1 tablespoon finely chopped ginger root 1/2 teaspoon each nutmeg and cinnamon 2 cloves garlic, crushed 3 spring onions, chopped 2 teaspoons ground pimento 2 teaspoons lime juice 2 tablespoons vegetable oil Instructions: Puree all the seasonings and add the blood from the pig. Scrape off all the hair. Rub the flesh with the Jerk spices and roast the pig/boar over a pit. ","[Rhone Blends, Jamaican Rum, C?tes du Rh?ne]" 27083,"Rigatoni with Pepperoni and Mozzarella Kosher salt 12 ounces rigatoni 3 ounces sliced pepperoni, halved (about 3/4 cup) 1 onion, chopped 1 green bell pepper, thinly sliced 2 cloves garlic, minced 1 28-ounce can whole peeled tomatoes, crushed well by hand 1 teaspoon dried oregano Freshly ground pepper 1/4 cup grated parmesan cheese, plus more for topping 6 ounces fresh mozzarella, diced (about 1 cup) Red pepper flakes and torn fresh basil, for topping 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. Meanwhile, cook the pepperoni in a separate large pot or Dutch oven over medium heat, stirring occasionally, until just crisp, 5 to 7 minutes. Transfer to a plate using a slotted spoon. Add the onion, bell pepper and garlic to the pot. Cook, stirring occasionally, until the vegetables soften, about 10 minutes. Add 1 cup water, the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper to the pot. Reduce the heat to medium low; simmer until the sauce thickens slightly, 10 minutes. Add the pasta and parmesan; toss to coat, adding the reserved cooking water as needed to loosen. Remove from the heat and stir in the mozzarella and pepperoni; season with salt and pepper. Top each serving with a pinch of red pepper flakes, basil and more parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 27084,"Hawk's Nest Green Beans 1/4 cup diced white onion 2 tablespoons unsalted butter 1/2 tablespoon minced garlic 1 cup sliced crimini mushrooms 2 tablespoons flour 1 1/2 to 2 cups milk 1/2 teaspoon cayenne pepper Salt and freshly ground black pepper 2 tablespoons bacon bits
1/2 pound green beans, trimmed 1 tablespoon extra-virgin olive oil 1 tablespoon canned fried onions Instructions: In a 10-inch skillet over medium heat, sweat the onions in the butter. Add the garlic and mushrooms and saute for 2 minutes. Add the flour and cook for 2 to 5 minutes. Slowly whisk in the milk and season with the cayenne, salt, and pepper, to taste. Fold in the bacon bits. Preheat the grill to high heat. Blanch the green beans in salted boiling water for 3 to 5 minutes. Remove to an ice bath for 2 to 3 minutes. Remove from the ice bath, drain, and pat dry with a paper towel when cool. Toss the green beans in the extra-virgin olive oil and a little salt and pepper. Grill for 3 minutes. Place the green beans on a plate and top with the mushroom sauce and fried onions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27085,"Caviar Stuffed Eggs 10 large eggs 2 tablespoons white vinegar 3/4 cup mayonnaise 1 teaspoon anchovy paste 1/4 teaspoon powdered mustard 1/4 teaspoon white pepper 1 small jar black lumpfish caviar 1 small jar red lumpfish caviar Fresh dill, for garnish Mixed salad greens, for serving Instructions: Gently place the eggs into a large saucepan and cover with cold water. Add the vinegar and place over high heat. Bring to a boil and set a timer for 5 minutes. Remove from the heat after 5 minutes and let sit an additional 2 minutes. Drain the eggs and run under cold water. Immediately peel the eggs* and slice in half the long way. Remove the yolks to a mixing bowl and set the whites to the side. Using a fork, mash the yolks well. Add the mayonnaise, anchovy paste, mustard and white pepper and mix well. Spoon the mixture into a pastry bag fitted with a #6 round tip (1/2-inch diameter). Alternatively, use a sealable plastic bag with the tip cut off. Set the egg whites out in a row. Into half, spoon 1/4 teaspoon of the black caviar. Into the other half spoon 1/2 teaspoon of the red caviar. Pipe the filling on top of the caviar so that each resembles a full yolk. Garnish the black caviar stuffed eggs with a small amount of the red caviar and vice versa. Garnish each with a small sprig of dill and serve on a bed of mixed greens. ","[Champagne, Sauvignon Blanc, Pinot Gris, Riesling]" 27086,"Cotton Candy Cocktail 1-ounce amaretto 1-ounce limoncello 3 ounces pink lemonade Dash grenadine Crushed ice, for serving Lemon twist, for garnish Instructions: In a cocktail shaker, add the amaretto, limoncello, lemonade, and grenadine. Shake, and then pour into a rocks glass filled with crushed ice. Cooks Note: The idea is to have it look like a snow cone, with lots of ice sticking out of the glass (just put some pressure on the ice) and pour the drink on top of the ice. Garnish with a lemon twist. ","[Prosecco, Moscato, Vinho Verde]" 27087,"Sour Cream and Lemon Honey Corn Muffins 6 tablespoons unsalted butter, melted, plus more for greasing 2 large eggs 1 cup light sour cream 1/4 cup milk 1/3 cup honey 1 lemon, zested and juiced 1/2 cup all-purpose flour 1 1/4 cups cornmeal 1 teaspoon baking powder 2 teaspoons salt Instructions: Preheat oven to 350 degrees F. Grease your muffin tray. Mixture is prepared in 2 parts - wet and dry. First prepare the wet mixture. In a large mixing bowl whisk together eggs, sour cream, melted butter, milk, honey, lemon zest and juice. In a separate large mixing bowl combine all dry ingredients. Once the dry mixture is blended begin to add the wet mixture by folding into the dry mixture. As soon as both mixtures are blended spoon the mixture into the prepared muffin tray. Fill each cup about 2/3 to 3/4 full. Bake muffins for about 20 to 25 minutes, or until the top has a golden crust. When ready, remove from the oven and let them cool slightly. Remove from tray and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27088,"Smoke Test 1 cup of water Instructions: drink it ","[Chardonnay, Sauvignon Blanc, Riesling]" 27089,"Dirty Steve's Carolina Gold Wing Sauce 4 cups South Carolina-style BBQ sauce, such as Carolina Gold 4 cups melted butter 1 cup Dirty Steve's Original Wing Sauce, recipe follows, or hot sauce, such as Frank's 8 tablespoons brown sugar 4 tablespoons your favorite BBQ sauce, such as Bull's Eye 4 teaspoons black pepper Instructions: Mix the South Carolina-style BBQ sauce, butter, Dirty Steve's Original Wing Sauce, brown sugar, BBQ sauce and black pepper in a bowl. Stir vigorously until completely combined. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 27090,"Chili Chicken with Hominy Hash 2 teaspoons chili powder 1 teaspoon ground cumin Kosher salt 1/4 teaspoon ground cinnamon 1/2 teaspoon grated lime zest 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds) 1 15-ounce can white hominy, drained, rinsed and patted dry 1/2 medium acorn squash, seeded and diced 1 yellow bell pepper, chopped 3 tablespoons extra-virgin olive oil 1 tablespoon fresh lime juice, plus wedges for serving 2 scallions, thinly sliced 1/4 cup chopped fresh cilantro Instructions: Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Line 2 baking sheets with foil. Mix 1 1/2 teaspoons chili powder, 1/2 teaspoon cumin, 3/4 teaspoon salt, the cinnamon and lime zest in a bowl. Rub the spice mixture all over the chicken, then transfer to one of the baking sheets; set aside until ready to roast. Toss the hominy, squash, bell pepper, 2 tablespoons olive oil, the remaining 1/2 teaspoon each chili powder and cumin, and 1/4 teaspoon salt in a medium bowl. Spread on the other baking sheet. Transfer the chicken to the upper oven rack and the hominy to the lower rack. Roast, stirring the hominy occasionally, until the hominy is lightly browned and the chicken is cooked through, about 25 minutes. Transfer the hominy to a bowl and add the lime juice, the remaining 1 tablespoon olive oil, the scallions and cilantro. Season with salt and toss. Serve with the chicken and lime wedges. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 27091,"Extra-Creamy Cacio e Uova with Grated Egg 2 large eggs and 1 large egg yolk, plus 2 more whole eggs for hard-boiling 1/2 cup finely grated Pecorino Romano 1/2 cup plus 2 tablespoons finely grated Parmesan Kosher salt and freshly ground black pepper 10 ounces rigatoni 3 tablespoons unsalted butter 1/4 cup panko 1/4 cup lightly packed parsley leaves, finely chopped (about 2 tablespoons chopped) 1 teaspoon finely grated lemon zest 3 cloves garlic, thinly sliced Instructions: Whisk 2 of the eggs with the yolk, Pecorino Romano, 1/2 cup Parmesan, 1 tablespoon water, 1/2 teaspoon salt and several grinds of black pepper in a large bowl until smooth and well combined; set aside. Bring a large pot of water to a boil over medium-high heat and season the water generously with salt. Fill a medium bowl with ice water and set aside. Once the water is boiling, gently lower the remaining 2 whole eggs into the pot with a slotted spoon or tongs and cook until hard-boiled (the whites and yolks are firmly set), about 10 minutes. Transfer the eggs with the slotted spoon to the ice water, keeping the water in the pot boiling. Let the eggs cool completely, then peel and set aside. Add the rigatoni to the boiling water and cook until al dente according to the package directions. Reserve 1/2 cup of the pasta cooking water, then drain the rigatoni well and set aside. Meanwhile, melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Add the panko and cook, stirring frequently, until golden brown and toasted, about 5 minutes. Stir in the parsley, lemon zest and remaining 2 tablespoons Parmesan until combined. Transfer to a small bowl; set aside. Wipe out the skillet and add the remaining 2 tablespoons butter. Melt over medium-high heat, then add the garlic and cook, stirring occasionally, until just tender and fragrant, 1 to 2 minutes. Add the pasta and toss with a rubber spatula to combine. Lower the heat to medium-low. Pour in 1/4 cup of the reserved pasta water and the egg-cheese mixture. Cook, stirring continuously and scraping the bottom and sides of the skillet, until the cheese has melted and the sauce is silky and slightly thickened to coat the pasta nicely, 2 to 4 minutes. It\u2019s important to turn the pasta frequently and scrape the skillet with a rubber spatula to ensure that the sauce cooks evenly and the eggs do not scramble. If the sauce is too thick, add more pasta water, 2 tablespoons at a time, to adjust the consistency. Taste and adjust the seasoning with salt and pepper. Spoon into 4 shallow bowls, then top evenly with the toasted panko. Finely grate the hard-boiled eggs on a rasp grater over the pasta. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 27092,"Cowboy Chopped Salad 12 slices bacon, chopped Vegetable oil, for frying 4 corn tortillas, cut into strips 1 cup mayonnaise 1/2 cup sour cream
1/4 cup barbecue sauce
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped chives
1 clove garlic, finely chopped
Buttermilk, as needed to adjust the consistency
Hot sauce, as needed
Kosher salt 1 head iceberg lettuce, cut into chunks and sliced 1 pint grape tomatoes, halved
1 bunch scallions, sliced
1 pound Cheddar, grated
Pico de gallo, store-bought or homemade, recipe follows, for topping 12 Roma tomatoes (slightly underripe is fine) 3 yellow or red onions
2 cups fresh cilantro leaves
1 to 2 jalapenos, plus more if needed 1 lime
Salt
Instructions: For the bacon and tortilla strips: Fry the bacon in a medium skillet over medium heat until crisp, about 8 minutes. Drain on paper towels. Add some vegetable oil to the bacon skillet and fry the tortilla strips until crisp, approximately 1 minute. Drain on paper towels. For the BBQ ranch dressing: In a bowl, whisk together the mayonnaise, sour cream, barbecue sauce, parsley, chives and garlic. Adjust the consistency with buttermilk to make it a little thinner. Taste and add hot sauce and salt as needed. For the salad: Put the lettuce, tomatoes, scallions, bacon and most of the cheese into a bowl. Drizzle over the dressing and stir. Scatter over some pico de gallo, the tortilla strips and the reserved cheese, then serve. Dice up equal quantities of the tomatoes and onions. Roughly chop the cilantro. Now slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump these 4 ingredients into a bowl. Slice the lime in half and squeeze the juice from one half into the bowl. Sprinkle with salt and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt, lime juice or more diced jalapeno as needed. Yield: 8 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 27093,"Cuban Fritas with Matchstick Potatoes 1 pound ground beef (80 percent lean) 1 pound chorizo, casing removed 1 teaspoon smoked paprika, plus more for seasoning fries
Salt and pepper 1/4 cup evaporated milk
1/4 cup panko
1 egg, beaten
1/2 cup mayonnaise 2 tablespoons lime juice
2 tablespoons orange juice
2 cloves garlic, minced
1/4 cup guava paste
2 tablespoons apple cider vinegar
1 medium onion, sliced into half-moons
2 tablespoons butter
1/4 cup ketchup
4 large potato buns, split
2 russet potatoes, scrubbed
Olive oil, for frying
Instructions: Combine the ground beef and chorizo in a bowl and sprinkle with the smoked paprika, 1 teaspoon salt and 1 teaspoon pepper. In another bowl, combine the evaporated milk, panko and egg, and then add to the meat mixture. Combine well with your hands and form into 4 patties. Set aside. In a small bowl, combine the mayonnaise, lime juice, orange juice and garlic. Season with salt and pepper. Set aside. In a small saucepan, combine the guava paste with 3 tablespoons water. Cook down over low heat until reduced slightly. Add the cider vinegar; cook 2 minutes more. In a medium saute pan over medium-low heat, cook the onions in the butter, stirring occasionally, until caramelized, about 45 minutes. Add the onions and ketchup to the guava mixture. Season with salt and pepper. Preheat a grill pan over medium-high heat. Cook the patties until crispy on both sides but soft in the middle, turning once, 4 minutes per side. Grill the cut sides of the buns until grill-marked, about 1 minute. Grate the potatoes on the large holes of a box grater or in a food processor fitted with the shredding disk. Heat 1 inch of olive oil in a deep skillet and fry the grated potatoes until crispy, 4 to 5 minutes. Toss with smoked paprika and salt. Spread the bottom halves of the buns with a little of the \mojo mayonnaise,\ top with the patties and then cover with the bun tops. Add the crispy fries on the side and top with the guava ketchup. ","[Chardonnay, Tempranillo, Garnacha, Barbera]

" 27094,"Cheese Fondue 1/2 pound Emmental (Swiss cheese), coarsely grated (If you do not have a grater, the cheese can be sliced into thin strips.) 1/2 pound Gruyere, coarsely grated 2 tablespoons all-purpose flour 1/8 teaspoon ground nutmeg 1/4 teaspoon freshly ground black pepper 1 1/2 cups any dry white wine 1 garlic clove, cut in 1/2 1 ounces Kirsch (cherry brandy) 1 loaf fresh crusty French, Italian, or sourdough bread, cut into bite-size chunks with 1 edge of crust on each bite Instructions: Place cheese in a large bowl. Sprinkle flour, nutmeg, and pepper overtop, then toss thoroughly so that the flour evenly coats the cheese. Heat wine in a medium-size pot, over medium-high heat, until tiny bubbles begin to rise to the surface. Slowly add cheese to wine, allowing each handful to melt before adding another. When cheese is fully melted, add Kirsch. Rub the inside of the fondue pot with cut side of garlic clove. Transfer entire mess to the fondue pot and maintain flame hot enough to keep cheese melted but not boiling. Place fondue pot in the center of the table, along with bread, and let guests dive in. Recommended beverage: Fendant (Swiss white), or other dry crisp white wine ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 27095,"Moroccan Mint Tea 4 sprigs fresh mint 3 tablespoons green tea 3 tablespoons sugar Nearly boiling water Instructions: Steep mint and tea in nearly boiling water for 3 to 5 minutes. Remove mint and tea, stir in sugar and serve immediately. ","[Ros, Sauvignon Blanc, Vermentino]" 27096,"Grilled Pineapple-Jicama Salsa 1/2 small pineapple, peeled, cored and sliced into 1/2-inch-thick rings 1 red bell pepper 1 tablespoon canola oil 1/2 small jicama, peeled and finely diced 1 small red onion, finely chopped 2 red cl peppers (such as Thai bird or Fresno), stemmed and finely diced 3 tablespoons rice vinegar 2 tablespoons extra-virgin olive oil 3 tablespoons finely chopped fresh basil Kosher salt and freshly ground pepper Instructions: Preheat a grill to high. Brush the pineapple and bell pepper with canola oil; grill, turning, until the pineapple is golden brown on both sides and the pepper is slightly charred, about 6 minutes. Let the bell pepper cool, then peel, seed and dice. Dice the pineapple and place in a bowl. Add the bell pepper, jicama, red onion, chiles, vinegar, olive oil and basil; season with salt and pepper and toss. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 27097,"Pot Roast Carbonnade 1/2 pound slab bacon, cut into large lardons 2 medium onions, sliced Kosher salt and freshly ground black pepper 1 tablespoon vegetable oil 1 1/2 pounds beef chuck, cut into large cubes 5 carrots, peeled and cut into large chunks Generous tablespoon all-purpose flour 12 ounces beer (dark or light, depending on your preference) 6 prunes 1 tablespoon dried thyme 1 cup beef stock Instructions: Preheat the oven to 325 degrees F. In a large Dutch oven over medium-low heat, add the bacon and cook until it renders its fat and almost becomes crispy. Remove it with a slotted spoon to a plate. Add the onions, season with salt and pepper, to taste, and cook over low heat until they are deep in color and caramelized, about 30 minutes. Remove the onions to a plate, leaving as much fat in the pot as possible. Add the vegetable oil and mix it with the bacon fat. Raise the heat to high. Season the beef liberally with salt and pepper and sear, in batches, until nicely browned on both sides. Once the meat is browned, add the first batch of meat back to the pan along with the onions, carrots and bacon. Sprinkle in the flour and stir. Cook for 1 minute before deglazing the pan with the beer. Add the remaining ingredients and bring the mixture to a simmer. Cover the pot and put it in the oven to braise until the beef is tender, about 2 hours. Remove the pot from the oven and transfer the pot roast to a serving dish. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 27098,"Steen's Cane Syrup Glazed Ham 1 (9 to 10-pound) bone-in smoked ham 20 cloves 1 cup Steen's cane syrup 1/2 teaspoon ground cloves 1/2 cup Dijon mustard 1 cup dry white wine Kosher salt and freshly ground black pepper Instructions: Preheat oven to 325 degrees F and lower oven shelf to the bottom level. Using a sharp knife, cut several slits into the ham. Stick the cloves in the slits. Place in a roasting pan with a rack, and put into the oven. Bake for 2 hours and tent with aluminum foil if the outside gets too browned during the cook time. Meanwhile, prepare the glaze: Combine all the ingredients in a medium bowl and set aside. Periodically throughout the baking, baste ham with the glaze, using a pastry brush. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27099,"Marinated Beef Tenderloin Skewers with Mustard Horseradish Cream 2 pounds filet mignon steaks, about 1 1/2-inches thick Thirty 3-inch rosemary stems, leaves removed from bottom ends
1/4 cup olive oil
1 tablespoon packed light brown sugar
1 tablespoon Worcestershire sauce 1 tablespoon packed light brown sugar
2 teaspoons mustard powder
2 teaspoons ground cumin
1 teaspoon coarse salt
1/2 teaspoon ground black pepper
5 cloves garlic, smashed and chopped 1/4 cup olive oil
2 small limes, juiced
1 cup sour cream 1/3 cup prepared horseradish
2 tablespoons spicy mustard
1/4 teaspoon salt
Pinch ground black pepper
Instructions: For the tenderloin skewers: Cube the meat into 2-inch pieces and skewer with rosemary sprigs. Place in a shallow dish and set aside. In a small bowl, whisk to combine the olive oil, light brown sugar, Worcestershire sauce, mustard powder, cumin, salt, pepper, garlic and lime juice. Pour the marinade over the meat, making sure to coat all the pieces. Cover and let marinate for 30 minutes. For the mustard horseradish cream: Meanwhile, in a small bowl, stir to combine the sour cream, horseradish, mustard, salt and pepper. Heat a grill for cooking over medium-high heat. Grill the skewers until cooked through, about 1 to 2 minutes per side. Serve with the mustard horseradish cream. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 27100,"Spring Green Risotto 1 1/2 tablespoons good olive oil 1 1/2 tablespoons unsalted butter 3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel 1 1/2 cups Arborio rice 2/3 cup dry white wine 4 to 5 cups simmering chicken stock, preferably homemade 1 pound thin asparagus 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas 1 tablespoon freshly grated lemon zest (2 lemons) Kosher salt and freshly ground black pepper 2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian 1/2 cup freshly grated Parmesan cheese, plus extra for serving 3 tablespoons minced fresh chives, plus extra for serving Instructions: Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes. Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.) When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm. Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside off the heat for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27101,"Avocado Toast with Smoked Salmon 1 ripe avocado Kosher salt and freshly ground black pepper 4 slices pumpernickel bread 1 clove garlic, halved 2 tablespoons extra-virgin olive oil 4 thin slices smoked salmon Flaky sea salt, for sprinkling Dill sprigs, for garnish For serving: Lemon wedges Instructions: Halve, pit and scoop the avocado out into a shallow bowl. Mash with a fork until chunky. Season with salt and pepper. Toast the bread. Lightly rub each slice with the cut side of the garlic clove and then brush each slice with some oil. Divide and spread the mashed avocado evenly among the toasts. Lay a piece of smoked salmon over the avocado. Top with a pinch of flaky sea salt, a few grinds of pepper and some dill. Serve with lemon wedges on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27102,"Glazed Chicken Wing Dinner 1/3 cup A.1. Original Sauce 1/2 cup maple-flavored or pancake syrup 1 can (20 oz.) pineapple chunks, drained 2 cups carrot slices 2 large green peppers, chopped 12 chicken wings, tips removed 3 cups hot cooked rice Instructions: PREHEAT oven to 400F. Mix steak sauce and syrup; set aside. PLACE pineapple, carrots and peppers in foil-lined 15x10x1-inch baking pan. Top with chicken wings. BAKE 30 minutes. Pour steak sauce mixture over chicken and vegetables. Continue baking 10 minutes. Spoon over rice. ","[Merlot, Zinfandel, Malbec, Shiraz]" 27103,"Buttermilk Spice Cake 2 cups brown sugar 1 stick butter, softened 1/2 cup vegetable oil 5 large eggs, separated 2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon fresh grated nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice Pinch of salt 1 cup buttermilk Instructions: Preheat the oven to 350 degrees F. Lightly grease and flour 2 (9-inch) cake pans. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27104,"Cranberry-Walnut Martini 2 1/2 ounces vodka, preferably Ketel One 2 ounces walnut liqueur, preferably Nocello 3 fresh cranberries 1 sprig rosemary 1 walnut, toasted Instructions: Combine the vodka and walnut liqueur in a cocktail shaker with ice. Shake well and strain into a chilled martini glass. Thread the cranberries onto the rosemary sprig and place in the glass. Garnish with the walnut. ","[Chardonnay, Sauvignon Blanc, Riesling]" 27105,"Gina's Cheesy Flat Bread 4 ounces goat cheese 8 ounces cream cheese, at room temperature 2 garlic cloves, minced 1 tablespoon freshly chopped basil leaves 2 tablespoons freshly chopped chives Salt and freshly ground black pepper Flour, for work surface 3/4 pounds store-bought pizza dough 1 medium red onion, sliced thin 1 zucchini, cut into thin rounds 1/4 cup olive oil 1 teaspoon red pepper flakes 1/4 cup freshly grated Parmesan Instructions: Preheat the oven to 400 degrees F. In a large bowl fold together the goat cheese, cream cheese, garlic and herbs. Season with a pinch of salt and pepper. Line a sheet tray with parchment paper and lightly flour a work surface. With a rolling pin, roll the dough into an oval shape that fits a half sheet tray and lay out on the parchment paper. Spread dough with the goat cheese mixture, leaving a 1/2-inch edge. Arrange the red onion in a row, overlapping slightly. Repeat with the zucchini. Brush the red onion, zucchini, and crust with olive oil. Sprinkle with red pepper flakes, salt and pepper, to taste, and the Parmesan. Bake in the oven for 25 minutes. Remove from oven and using a pizza cutter, slice into thin strips for serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 27106,"Black Forest Walnut Trifle 1? cups brown sugar 3 eggs 1? cups mayonnaise 3/4 cup cocoa powder 1 cups boiling water 1 tsp. vanilla extract 2? cups all-purpose flour 1 tsp. baking soda ? tsp. salt 1 cup miniature chocolate chips 12 ounces (about 2? cups) cherries, fresh or frozen, pitted, halved 1 cup (12 oz.) cherry (or seedless raspberry) jam 2 tbsp. brandy, optional ? tsp. almond extract For the trifle: 2 cups heavy cream 2 tbsp. granulated sugar ? tsp. almond extract 1? cups Fisher? Walnut Halves and Pieces Instructions: 1.Cake: Preheat the oven to 350F. Line the bottoms of 3 9-inch cake pans** with parchment or waxed paper. Spray the insides of the pans with non-stick cooking spray. 2.Whip sugar and eggs on high in an electric mixer fitted with the whisk attachment for 5-8 minutes or until pale yellow and fluffy. 3.Meanwhile, whisk the mayonnaise and cocoa in another large bowl until well blended then whisk in the water and vanilla extract. Add the remaining cake ingredients and whisk until the mixture becomes very thick then finish mixing with a wooden spoon. Fold in the egg mixture in 3 batches. Divide the cake batter evenly among the pans. Bake for 20 to 25 minutes or until a cake tester comes out clean. Cool completely. 4.Cherry Layer: Boil cherries with ? cup water in a medium saucepan for 1 minute. Strain and reserve the liquid. Transfer the cherries to a glass measure; stir in the jam, brandy, almond extract and enough liquid to make 2? cups; discard remaining juice. 5.To assemble Trifle: Whip the cream, sugar and almond extract to form medium peaks. Place one cake round in the bottom of a 9-inch trifle dish Spread 1 cup of the cherry mixture over the cake. Spread about 1 cups whipped cream over cherries and scatter ? cup of walnut pieces onto the top and around the edges. Repeat for second layer. Top with remaining cake round. Remove cherries from remaining cherry mixture and pour liquid over cake. Top with whipped cream, cherries and walnuts. *To save time, you can replace the scratch cake with either a chocolate fudge cake mix or a ready-made 1 lb. chocolate loaf cake. For the cake mix, prepare as directed, place into 3 9-inch circular pans and bake for 15 minutes. For the ready-made cake, cut into 12 slices and layer 4 slices per cake layer as outlined above. **Note: 2 9-inch and 1 8-inch cake pans can also be used. Bake 8-inch layer about 5 minutes longer, if necessary. ","[Merlot, Cabernet Sauvignon, Pinot Noir, Zinfandel]

" 27107,"South of the Border Guacamole 1 lb. Mission? Tortilla Strips 2 large ripe Avocados 1 medium Tomato, chopped 1 Green Onion, chopped 2 Green cl Peppers, seeded and chopped 1/8 tsp. Black Pepper 3 Tbsp. Lemon Juice Instructions: 1.Chop avocados coarsely and mash until smooth. Serve with Mission? Tortilla Strips. 2.Add tomato, onion and chiles and mix gently. Add pepper and lemon juice. Stir. 3.Cover tightly with plastic wrap until ready to serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 27108,"Eggplant Parmigiana 2 large eggplants 6 cups Famous Tomato Sauce, recipe follows 3 cups vegetable oil Sixteen 1/4-inch thick slices Mozzarella cheese 1 cup coarsely grated Romano cheese 4 large eggs 1/4 cup water 4 cups all-purpose flour 2 quarts water For Famous Tomato Sauce: 1 teaspoon freshly ground black pepper 3/4 cup garlic cloves, peeled 1/2 teaspoon dried parsley leaves, crumbled 3/4 cup vegetable oil 1 1/4 teaspoons dried basil leaves, crumbled Two 28 ounce cans crushed, peeled tomatoes, including juice 1 1/2 tablespoons sugar 2 1/4 teaspoons salt Instructions: Cut the green ends off both eggplants and slice them in 1/2-inch circles. Set aside. Heat the oil in a skillet. Meanwhile, beat the eggs, along with a little bit of water, in a shallow dish. Place the flour in a separate shallow dish. Dip each eggplant circle into the egg mixture and then into the flour, making sure to coat well on both sides. Fry in the hot oil until both sides are golden. Drain the fried eggplant on paper towels and set aside. To assemble, cover the bottom of a 9 x 12 x 2-inch baking pan with some tomato sauce. Arrange a layer of the eggplant over the sauce, fitting the eggplant slices tightly together like a puzzle. Cover the eggplant with more sauce. Arrange a layer of mozzarella over this. Top the mozzarella with more sauce. Repeat these layers twice. Sprinkle the Romano over the top and bake the eggplant in a 400 degree oven for 30 minutes. Chop the garlic until it is fine, either in a food processor fitted with the steel blade or by hand. Heat the oil on high heat in a Dutch oven or large saucepan with at least a 5-quart capacity. Add the garlic and cook until light brown. Stir in the tomatoes, juice, and quarts of water. Add the pepper, parsley, basil, sugar and salt. Stir again. When the sauce begins to boil, reduce the heat. Simmer, stirring occasionally, about 45 minutes. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 27109,"Monkfish in Herbes de Provence Marinade 14 ounces/400 g monkfish, cut into cubes 1 tablespoons herbes de Provence 2 cloves garlic, minced 1/4 cup/60 ml olive oil 1/4 cup/60 ml white wine Salt and freshly ground black pepper 2 lemons, 1 sliced into half moons, 1 cut into wedges Special equipment: wooden skewers soaked in water for several hours. Instructions: Cut the fish into cubes. Stir together the herbes de Provence, garlic, olive oil, and wine. Toss with the fish in a glass bowl, and refrigerate to marinate at least an hour. Cook's Note: At the same time, if you are using wooden skewers, be sure to cover them in cold water and leave to soak several hours. This will prevent them from bursting into flames on the grill. Preheat a grill. Season the fish with salt and pepper. Slide 3 cubes on each skewer, placing a thin half moon of lemon between each cube. Grill, turning frequently, until the fish is just opaque. Serve with lemon wedges, for squeezing. ","[Rouge, GSM, Vermentino, Sauvignon Blanc]" 27110,"Breadless Ham and Cheese Sandwiches 1 tablespoon sour cream 1 tablespoon finely sliced chives 1 teaspoon Dijon mustard 1 teaspoon horseradish Freshly ground black pepper 1 medium jicama, about 4 inches wide, peeled and cut into eight 1/3-inch rounds 6 ounces sliced low-sodium deli ham 4 slices Havarti cheese (about 3 ounces) 2 cups baby arugula Dill pickle spears for serving, optional Instructions: Stir together the sour cream, chives, mustard, horseradish and a few grinds of black pepper in a small bowl. Lay four slices of jicama out on a work surface. Spread each with some of the mustard-horseradish sauce, top each with 1/4 of the ham, a slice of cheese, and about 1/2 cup of arugula. Sandwich with the remaining jicama slices, cut in half and serve with a pickle spear if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27111,"Scott's Short Ribs 6 beef short ribs, trimmed of fat Kosher salt and freshly ground black pepper 1/4 cup good olive oil 1 1/2 cups chopped onion (2 onions) 4 cups large-diced celery (6 large stalks) 2 carrots, peeled and large-diced 1 small fennel, fronds, stems, and core removed, large-diced 1 leek, cleaned and large-diced, white part only 3 garlic cloves, finely chopped 1 (750-ml) bottle burgundy or other dry red wine Fresh rosemary sprigs Fresh thyme sprigs 6 cups beef stock 1 tablespoon brown sugar Instructions: Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F. Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots, fennel, and leek and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot. Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender. Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce. ","[Burgundy, Barolo, Tempranillo, Garnacha]

" 27112,"Asparagus Ceviche 1 pound asparagus spears, chopped 1 pound shrimp, cooked and chopped 1 cup crabmeat, shredded 1 bunch green onions, chopped 1/2 cup chopped red onions 1 1/2 cucumbers, peeled and chopped 1 avocado, chopped 1/2 cup cilantro leaves, chopped 1 cup chopped tomato 2 cups shredded cabbage 1 jalapeno pepper, seeded and chopped 2 lemons, juiced 3 limes, juiced 1 1/2 tablespoons garlic salt Tostada shells, if desired Hot sauce, optional, for garnish Instructions: In a large bowl, toss all ingredients gently until well mixed. Cover and chill for 30 to 45 minutes to allow flavors to blend before serving. Eat as a salad or serve on a tostada shell. Add your favorite hot sauce for an extra kick. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 27113,"Easy Strawberry Crostata 1 store-bought refrigerated pie crust All-purpose flour, for dusting
1 pound strawberries (about 3 cups), thickly sliced
1/3 cup strawberry jam
2 teaspoons cornstarch
1 tablespoon lemon juice plus zest from 1 lemon
1 large egg, beaten
1 tablespoon sugar
Whipped cream or strawberry or vanilla ice cream, for serving
Instructions: Preheat the oven to 400 degrees F. Roll the dough out on a lightly floured surface to make a 12-inch round. Transfer to a large rimmed baking sheet lined with parchment paper. Combine the strawberries, jam, cornstarch, lemon juice and lemon zest in a medium bowl and gently stir to coat. Spread the strawberry mixture, including the juices, on the center of the dough, leaving a 2-inch border. Fold the edges over the filling, pleating as needed and leaving the center open. Brush the edges of the dough with the beaten egg and sprinkle with the sugar. Bake until the crust is golden brown and the filling is tender and bubbling, 25 to 35 minutes. Transfer to a wire rack to cool to room temperature, about 30 minutes. Slice and serve with a dollop of whipped cream or a scoop of ice cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 27114,"Chicken Fried Venison Pocket with a Jalapeno Honey Mustard Sauce Two 4-ounce pieces venison loin 2 cups flour 2 eggs, beaten 1 cup Japanese bread crumbs Two 12-inch flour tortillas 1/2 cup roasted corn kernels 1 /2 cup black beans, cooked 1 cup baby lettuce 1 /2 cup red onion, sliced thin 1 tomato, medium ripe, sliced 2 ounces Pommery mustard 2 ounces honey 1 teaspoon jalapeno, minced Instructions: Preheat 6 cups vegetable oil to 350 degrees. Season the venison with salt and pepper. Coat the venison in flour, shaking off excess, and transfer to a shallow bowl with the beaten eggs. Roll the venison pieces in Japanese bread crumbs and deep-fry the venison until golden brown. Transfer to a 350-degree oven until medium rare, 3 to 5 minutes.
For the Jalapeno Honey Mustard Sauce: Combine all ingredients together. Serve venison with jalapeno honey mustard sauce and garnish with flour tortillas, roasted corn, cooked black beans, sliced red onion, and tomato slices. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 27115,"Cinnamon Poppers 7 ounces homemade or store-bought pizza dough Vegetable oil, canola oil or shortening, for frying 1 cup cream cheese, softened 2 lemons, zested and juiced 1/4 cup powdered sugar
2 tablespoons whole milk, plus more if needed to thin out the icing 2 tablespoons unsalted butter, melted 1 tablespoon granulated sugar 1 teaspoon ground cinnamon Instructions: For the poppers: Allow the dough to rest/rise at room temperature for 15 to 20 minutes. For the cream cheese icing: Meanwhile, with a mixer, blend the cream cheese and lemon zest together in a medium bowl. Add the powdered sugar, milk and half of the lemon juice and mix until well combined. Use additional milk to adjust the consistency and additional lemon juice to adjust the acidity if needed.
Heat the oil in a fryer or large pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. Cut the dough into 1-inch squares using a pizza cutter. Quickly drop the dough squares into the oil and fry until golden brown, turning them occasionally with a slotted spoon for even browning, about 2 minutes. Drain on paper towels. For the topping: Toss the melted butter with the poppers in a bowl. Add the sugar and cinnamon and toss again. Serve immediately with the cream cheese icing on the side for dipping or drizzling. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 27116,"Spinaci (Spinach) alla Padella (Frying Pan) 2 1/2 tablespoons kosher salt 4 (10-ounce) bags spinach, washed, big stems removed, or 12 cups raw, roughly torn mustard greens (about 2 pounds) About 1/4 cup extra-virgin olive oil 2 tablespoons thinly sliced garlic Kosher salt and freshly ground black pepper Lemon wedges Instructions: Bring 1 gallon of water to boil in a large pot with 2 1/2 tablespoons kosher salt. Add the spinach, pushing it down into the water with a skimmer, and immediately remove it to a bowl of ice water. Drain the spinach once cooled (don't leave it in for too long) and squeeze out the water. Divide spinach into 4 sections and compress each into a ball (each ball will be about 1 cup and they can be wrapped in plastic and refrigerated for up to a day). Cut each ball in half and then in half again to chop up the spinach. Place 1/4 cup of the oil in a large skillet over high heat. Add the garlic to the pan and shake the pan often, for about 1 minute or until the garlic is lightly browned. Add the spinach and saute for 2 to 3 minutes. Season with salt and freshly ground pepper, to taste. It will seem dry. Remove the spinach to a bowl, sprinkle with a little olive oil and garnish with lemon wedges. Variations: Try adding some chopped anchovy with the garlic. For creamed spinach: substitute butter for half of the oil and add 1 cup of heavy whipping cream as you cook the spinach. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 27117,"14 Layer Bars 1/2 pound butter, melted 1/2 cup crushed graham crackers 1/2 cup crushed vanilla wafers 1/2 cup crushed chocolate graham crackers 1/2 cup shredded sweetened coconut 1/2 cup oats 1/2 cup peanut butter chips 1/2 cup butterscotch chips 1/2 cup chocolate chips 1/2 cup chopped pecans 1/2 cup chopped walnuts 1/2 cup chopped hazelnuts 4-ounces cream cheese, softened 1 (8-ounce) can sweetened condensed milk Instructions: Preheat oven to 350 degrees F. In an 11 by 15-inch baking pan, layer each ingredient in order written. Dollop cream cheese on top of layers and drizzle sweetened condensed milk on top of everything. Bake in the oven for 25 minutes. Remove from oven and allow to cool before slicing into bars. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 27118,"Arugula Salad with Marinated Garlic Cloves 1 cup peeled garlic cloves Balsamic Vinegar (if the vinegar is to pungent, you may wish to add a 1/4 teaspoon or so of demerara sugar) 2 bunches arugula Freshly grated Parmesan cheese to taste 1/4 cup extra virgin olive oil Salt and freshly ground black pepper to taste Instructions: FOR THE GARLIC CLOVES: Remove the ends and any blemished spots from the garlic cloves and place them in a small non-reactive saucepan with balsamic vinegar to cover. Bring the vinegar to a boil. Then lower the heat and simmer, stirring occasionally until the vinegar becomes syrupy and the garlic cloves soften. Remove from heat, cool and pour into a glass canning jar or heat resistant container. Use as desired in the salad below or in any salad. FOR THE SALAD: Wash the greens and remove any tough stems and discolored spots. Place them in a salad bowl with 3 tablespoons of the garlic cloves. Sprinkle the grated cheese on the top, drizzle with the balsamic vinegar and olive oil and season with salt and pepper to taste. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 27119,"Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa 1 cup yogurt 1/4 cup extra-virgin olive oil 2 garlic cloves, chopped 1 teaspoon dried basil 1 teaspoon dried oregano 1 lemon, zested 2 teaspoons salt 1 teaspoon hot sauce 6 (6-ounce) boneless, skinless chicken breasts Lemon slices, for garnish Roasted Red Pepper Pineapple Salsa, recipe follows 1 (20-ounce) can crushed pineapple, drained 1 jarred roasted red pepper, cut into small dice 2 tablespoons chopped parsley leaves 1 teaspoon hot sauce Pinch salt Instructions: Mix the yogurt, olive oil, garlic, basil, oregano, lemon zest, salt and hot sauce together in a large bowl. Add the chicken and toss well to coat. Refrigerate for 1 hour. Preheat a cast iron grill pan over high heat for 4 to 5 minutes or preheat an outdoor grill. Place the chicken on the grill and cook for 4 minutes per side, until the chicken is firm to the touch. Platter and garnish with lemon slices. Serve warm or at room temperature with salsa on the side. Place all the ingredients in a small mixing bowl and mix well. Place in a decorative bowl and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27120,"Turkey and Millet Chef\u2019s Salad 1 cup millet Kosher salt 1/4 cup dijon mustard 3 tablespoons white wine vinegar 3 tablespoons honey 1 teaspoon mustard powder Freshly ground pepper 1/4 cup vegetable oil 8 ounces deli-sliced pepper turkey 2 vine-ripened tomatoes 3 large radishes 1 6-ounce package mixed salad greens 1/2 cup chopped gruyre cheese (about 2 1/2 ounces) Instructions: Toast the millet in a medium saucepan over medium-high heat, stirring occasionally, 3 to 4 minutes. Add 2 cups water and a pinch of salt and bring to a boil. Cover, reduce the heat to medium low and cook until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Fluff with a fork, then let cool, uncovered, 5 minutes. Meanwhile, make the dressing: Whisk the dijon mustard, vinegar, honey, mustard powder and a pinch each of salt and pepper in a small bowl until smooth. Whisk in the vegetable oil. Chop the turkey, cut the tomatoes into small chunks and thinly slice the radishes. Combine the turkey, tomatoes and radishes in a large bowl. Add 2 to 3 tablespoons of the dressing, season lightly with salt and pepper and toss. Add the millet and all but 1/4 cup of the remaining dressing and toss again. Add 2 cups salad greens and toss. Divide the remaining greens among plates. Top with the millet mixture and sprinkle with the cheese. Drizzle with the remaining dressing. ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Riesling]" 27121,"Banana Daiquiri 2 large bananas, sliced, divided 1 cup coconut milk, divided 1 lime, juiced, divided 1/2 cup sugar, divided 6 cups ice, divided 4 ounces white rum, optional, divided Instructions: Into a blender add 1 banana, 1/2 cup coconut milk, 1/2 of the lime juice, 1/4 cup of the sugar, and 3 cups of ice and add 2 ounces of rum if desired. Blend until smooth, about 1 minute. Pour into 2 tall glasses, and repeat for 2 more drinks. ","[Moscato, Sauvignon Blanc, Pinot Grigio]" 27122,"Pineapple Upside-Down Cornmeal Cake 3/4 cup whole milk 1 cup coarse ground cornmeal 4 ounces unsalted butter 8 ounces dark brown sugar, approximately 1 cup 6 slices canned pineapple in heavy syrup 6 maraschino cherries 1/3 cup chopped pecans, toasted 3 tablespoons juice from canned pineapple 3 whole eggs 4 3/4 ounces all-purpose flour, approximately 1 cup 2 teaspoons baking powder 1/2 teaspoon salt 5 3/4 ounces sugar, approximately 3/4 cup 1/2 cup canola oil Instructions: Preheat oven to 350 degrees F. In a microwave-proof dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside. Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top. Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine. In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 27123,"Minestra di Risi e Sparasi (Asparagus Broth) 2 oz. thin green asparagus 1/2 stick butter 1 onion, finely sliced 6 cups light meat or vegetable stock Salt and black pepper Scant 1 1/4 cups Vialone nano rice (or Carnaroli or Arborio) Generous 1/2 cup freshly grated Parmesan Scant 1/4 cup fresh heavy cream Nutmeg for grating Instructions: Break off and discard the touch inedible part of the asparagus stalks. If the asparagus is very tender this might not be necessary. Break into lengths of about 1 inch. Heat half the butter in a large pan and gently cook the onions until soft. Add the asparagus, some of the stock, and seasoning. Bring to a boil, cover and simmer for 10 minutes. Now pour in the rest of the stock, bring to a boil, add the rice, and simmer for 15 to 20 minutes. When the rice is cooked, stir in 1 tablespoon of the Parmesan, the cream, the remaining butter, and grate on a little nutmeg. Hand the rest of the cheese round at table. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 27124,"Andouille Brisket Meatloaf 1 pound untrimmed pork shoulder, cut into large strips 2 tablespoons smoked paprika
2 tablespoons sweet paprika
1/2 tablespoon minced garlic
3/4 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
Pinch cayenne pepper
2 tablespoons extra-virgin olive oil 1/2 cup finely diced carrot
1/2 cup finely diced celery
1/2 cup finely diced sweet onion
Kosher salt 2 tablespoons minced garlic
1 1/2 pounds trimmed brisket, cut into large strips 1 1/2 pounds trimmed sirloin, cut into large strips
2 eggs, beaten
3/4 cup milk
2 cups large fresh breadcrumbs, from a Pullman loaf (see Cook's Note) 1/2 cup ketchup
1/4 cup plus 2 tablespoons jarred Guy Fieri Bourbon-Brown Sugar BBQ Sauce, plus extra for serving
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard powder
Kosher salt and freshly ground black pepper
Instructions: Place the grinder attachments and the pork shoulder, brisket and sirloin in the freezer. Chill until the meat is very cold but not yet frozen. For the andouille blend: With a meat grinder, grind the chilled pork using the No. 2 dial. Transfer to a mixing bowl with the smoked paprika, sweet paprika, garlic, chili powder, salt, cumin, black pepper, crushed red pepper and cayenne. Mix well, then place in fridge to firm up. For the vegetables: Heat the olive oil in a medium saute pan over medium-high heat. Add the carrots, celery, onions and a pinch of salt. Saute until softened, about 3 minutes. Add the garlic and saute until fragrant but not yet browned, 1 to 2 minutes more. Remove from the heat and let cool slightly. Meanwhile, preheat the oven (or a grill) to 350 degrees F. For the brisket meatloaf blend: Grind the chilled brisket and sirloin using the No. 2 dial. Add to a large mixing bowl. In a medium bowl, whisk together the eggs and milk. Add the breadcrumbs and let soak. Add the breadcrumb mixture to the bowl with the brisket and sirloin. Add the cooled sauteed vegetables and the ketchup, 2 tablespoons BBQ sauce, hot sauce, Worcestershire sauce, mustard powder, 2 teaspoons salt and 1 teaspoon pepper. Mix thoroughly, being careful not to overwork. Place a large sheet of foil (at least 24 inches) on a cutting board. Place the meatloaf blend on the foil and press into a roughly 8-by-12-by-1-inch rectangle. With your hands, roll the andouille blend into a cylinder the width (lengthwise) of the meatloaf. Place the cylinder on the meatloaf rectangle and form so the ends are flush with the sides of the rectangle. Starting from one of the long edges, roll the meatloaf over the andouille to encase it completely; press firmly to seal. Roll up the foil and seal by twisting the ends. Transfer the meatloaf to a baking sheet. Bake on the center oven rack for 1 hour. Peel back the foil, spoon the 1/4 cup BBQ sauce over the top of the meatloaf, and return to the oven, uncovered. Cook for another 30 minutes so the meatloaf gets a nice crust and turns brown on the outside. To serve, slice into thick medallions and serve with extra BBQ sauce on the side. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 27125,"Bronzed Red Snapper with Lime Chipotle Cream Sauce 1 egg 1 1/2 ounces heavy cream
1 cup all-purpose flour 1 tablespoon granulated garlic
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 ounce dry ranch dressing mix
1/4 cup Cajun-style blackfish seasoning 1 tablespoon granulated sugar
1/4 cup yellow corn flour One 8-ounce fillet red snapper or similar fish, skin and bones removed 1 tablespoon unsalted butter 1/4 cup diced green onion, for garnish. 3 tablespoons unsalted butter 2 tablespoons all-purpose white flour
1 teaspoon minced shallots
1 teaspoon minced garlic
1/2 cup white wine
1 tablespoon diced chipotles in adobo sauce, plus 2 tablespoons adobo sauce 1 tablespoon fresh lime juice
2 cups heavy cream
1/2 ounce chicken base or stock
1/2 ounce hot sauce
Salt and pepper Instructions: For the crepe batter: Whisk together the egg and cream in a small bowl and set aside. For the seasoned flour: Whisk together the all-purpose flour, granulated garlic, white pepper, black pepper and ranch dressing mix in a shallow bowl and set aside. For the bronzing flour: Whisk together the blackfish seasoning, sugar and yellow flour in a shallow bowl and set aside. For the snapper: Dredge the fish through the crepe batter and then place immediately into the seasoned flour and cover generously on all sides. Set aside or in the fridge while the cream sauce is prepared. For the lime chipotle cream sauce: Make a roux: Melt 2 tablespoons of the butter in a skillet or saute pan over medium heat. Add the all-purpose flour and cook, stirring with a whisk constantly until the consistency of batter and there are no lumps, about 5 minutes. Let the mixture reach a simmer. Stir occasionally until the roux is brown and smooth, up to 20 minutes. Remove from the heat and set aside. Melt the remaining tablespoon of butter in a saucepan over medium heat. Add the shallots and garlic and cook until translucent. Add the wine and bring to a boil. Stir in the chipotles, adobo sauce and lime juice. Reduce the heat to medium-low. Add the cream, chicken base and hot sauce and simmer until reduced by one-third. Thicken with the roux a little bit at a time, making sure to whisk it in so it doesn't clump, until desired consistency is reached. Finish with salt and pepper. To finish the snapper: Heat a saute pan on medium heat. Lightly dust the snapper filet with the bronzing flour. Add 1 tablespoon of butter to the hot pan. Cook the filet until crispy golden brown, 3 to 4 minutes per each side. Finish with some lime chipotle cream sauce and the diced green onions. Reserve the remaining lime chipotle sauce for another use.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27126,"Microwave Snickerdoodle Cookie 1 tablespoon unsalted butter 2 tablespoons sugar, plus 1/4 teaspoon for sprinkling 1 large egg yolk 1/8 teaspoon pure vanilla extract 3 tablespoons all-purpose flour 1/8 teaspoon baking soda 1/8 teaspoon ground cinnamon, plus a pinch for sprinkling Pinch kosher salt Pinch cream of tartar (optional; see Cook\u2019s Note) Instructions: Microwave the butter in a microwave-safe mug until melted, about 30 seconds. Using a fork, stir in the 2 tablespoons sugar. Add the egg yolk and vanilla and mix until incorporated. Stir in the flour, baking soda, the 1/8 teaspoon cinnamon, salt and cream of tartar (if using) until smooth. Mix the remaining 1/4 teaspoon sugar and pinch of cinnamon in a small bowl and sprinkle over the dough. Microwave until the cookie is set, about 45 seconds. Let sit for 1 minute before eating. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 27127,"Chicken or Turkey Salad Sandwiches 1 1/2 cups shredded chicken or turkey meat 1/2 cup chopped celery (or use apple, fennel, or radish) 1/4 small red onion, chopped, (or use 2 scallions, white and green parts, or 1 large shallot) 1/2 cup mayonnaise Kosher salt and freshly ground black pepper 8 slices bread Instructions: Place chicken meat into a large bowl. Add celery, mayonnaise, salt and pepper to taste. Stir to mix. Lay 4 slices bread on work surface. Divide salad evenly among them. Top with remaining bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27128,"Indian Pudding 4 cups milk 1 cup maple syrup 1/4 cup butter 2/3 cup cornmeal 1/2 teaspoon dried ginger (Native American equivalent is called Snakeroot) 1/4 teaspoon ground allspice 1 1/2 cups dried cranberries or cherries Instructions: Preheat oven to 300 degrees. Butter a 2 quart casserole. In a saucepan, combine 3 cups of milk and the maple syrup over medium heat. Heat until just boiling and add butter. In separate bowl, combine cornmeal, ginger and allspice. Gradually stir cornmeal mixture into hot milk. Reduce heat to low and cook until thickened. Fold in cranberries or cherries. Spoon mixture into casserole and pour remaining milk over top of pudding...DO NOT STIR...bake for 2 1/2 hours or until milk has been absorbed and top is golden brown. Serve warm with a coulis of blackberry, cranberry or apricot and a dollop of honey-sweetened whipped cream.; ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 27129,"Grilled Pork Chops with Orange Glaze 1/2 cup kosher salt 1 tablespoon smoked salt 1 teaspoon black peppercorns 1 bay leaf 1 cup honey 4 tea bags black tea 4 (6-ounce) bone-in pork chops 1 tablespoon toasted sesame oil 3 tablespoons low-sodium soy sauce 1/2 cup white wine 1 orange, zested and juiced 1 tablespoon mirin 1 tablespoon grated fresh ginger 3 tablespoons honey Salt and pepper Instructions: For the brine: Combine 1/2 gallon cold water, kosher salt, smoked salt, peppercorns, bay leaf, honey and tea bags in a large zip-top bag. Place the pork chops into the bag and the bag into the refrigerator. Let marinate for 2 hours. Remove the chops from the brine and pat dry with a paper towel. Discard the brine and allow the pork chops to come to room temperature, about 20 minutes. Prepare a grill or grill pan to medium-high heat. Place the pork chops on the grill and cook for 6 to 8 minutes per side. Remove to a plate, cover with foil and keep in a warm place while making the glaze. For the glaze: Combine the sesame oil, soy sauce, white wine, orange zest and juice, mirin, ginger, honey and salt and pepper in a medium saucepan over medium-high heat. Bring to a low boil and reduce the heat to low. Simmer about 10 minutes. Drizzle about 3 tablespoons of the glaze on each pork chop and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27130,"Apple-Cinnamon Pancakes 1 1/2 cups all-purpose flour 2 teaspoons baking powder 3/4 teaspoon ground cinnamon 1/4 teaspoon fine salt 1 cup milk 1/4 cup packed light brown sugar 1 teaspoon pure vanilla extract 2 large eggs 4 tablespoons unsalted butter, plus more for serving 1 small red-skinned apple, cored For serving: maple syrup or honey Instructions: Preheat the oven to 250 degrees F. Whisk the flour, baking powder, cinnamon and salt together in a medium bowl. Whisk the milk, sugar, vanilla and eggs together in a large bowl until the sugar dissolves. Melt 2 tablespoons of the butter in a medium nonstick or cast-iron skillet over medium heat. Let cool slightly, then whisk the butter into the egg mixture; reserve the skillet for cooking the pancakes. Whisk the flour mixture into the milk mixture until combined with a few lumps. Grate the apple on the large holes of a box grater and stir into the batter. Melt 1 tablespoon of the remaining butter in the reserved skillet over medium heat. Drop 2 tablespoons of batter per pancake into the hot skillet. Cook until the surface of the batter forms bubbles and the edges are set, about 3 minutes. Flip the pancakes and continue to cook until puffed in the center, about 1 minute more. Transfer to a baking sheet and put in the oven to keep warm while making the rest of the pancakes. Cook the remaining batter, adding the remaining 1 tablespoon of butter as needed. Serve the pancakes with butter and maple syrup or honey. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27131,"Cheesy Bacon-Tater Tot Pie 1 pound (about 3 cups) frozen Tater Tots Nonstick cooking spray 4 slices bacon 1 cup shredded cheddar cheese (about 4 ounces) 1/4 cup sour cream 1/4 cup mayonnaise 2 tablespoons Sriracha Chopped fresh chives, for topping Instructions: Bake the Tater Tots as the label directs. Reduce the oven temperature to 400 degrees F and lightly coat a 9-inch pie plate with cooking spray. Cook the bacon in a medium skillet over medium-low heat, turning once, until crisp, about 8 minutes. Remove to a paper towel-lined plate to drain, then roughly chop. Lightly press the Tater Tots into the prepared dish. Top with the cheese and bacon. Bake until the cheese melts, about 5 minutes. Meanwhile, combine the sour cream and mayonnaise with the Sriracha. Drizzle the pie with the spicy mayonnaise and sprinkle with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 27132,"Jicama and Watermelon Salad 2 heads butter lettuce 2 oranges, peeled, segmented 1 piece jicama, peeled, cut into matchstick size pieces 1 wedge red seedless watermelon, peeled, cut into batons 12 nicoise olives, pitted, halved 2 teaspoons crumbled feta cheese 1/4 cup dried cranberries 1/4 cup citrus-cumin vinaigrette 1/4 cup toasted sunflower seeds Small handful edible flowers Instructions: Remove outer, dark green leaves from the heads of butter lettuce. For each salad use to 2 to 3 leaves of lettuce to make a cup. Around the butter lettuce cup arrange 3 points of orange segments. Inside the cup, place jicama, watermelon, olives, feta cheese, and cranberries. When ready to serve finish the salad with the vinaigrette, sunflower seeds, and edible flowers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 27133,"Braised Wild Greens and Sweet Onion Pita (Hortopita) 3 ounces olive oil 11/2 cups onions finely diced 11/2 cups leeks finely diced Salt and pepper to taste 11/2 cups (packed) dandelion greens, blanched, drained and chopped 11/2 cups (packed) black kale, blanched, drained and chopped 2 ounces Herb Tea (see recipe below) 11/2 tablespoons dill, chopped 1 tablespoons parsley, chopped 1 package phyllo dough #7, defrosted overnight 1/4 cup olive oil 1/2 cup fresh dill with stems, roots removed 1 tablespoon mint with stems, roughly chopped 1/2 cup parsley, with stems, roughly chopped 2 bay leaves 5 whole black peppercorns 1 head garlic, halved 1 tablespoon salt 3 quarts cold water Instructions: Preheat oven to 350 degrees F. Place a saute pan over medium heat. Add olive oil. Add onions and saute until lightly translucent (about 8 to 10 minutes). Add leeks and pinch of salt. Cook 8 to 10 minutes or until onion mixture is soft and translucent. Turn heat to medium-high and add the chopped dandelion greens and kale. Reseason with salt and pepper. Add Herb Tea. Lower heat to medium. Cook 5 minutes until all liquid is evaporated. Remove mix from stove. Add herbs and cool. Season with salt and pepper. To Assemble: Defrost phyllo in refrigerator overnight. Lay one sheet of pyhllo out on a clean surface and brush lightly with olive oil. Cover the first sheet with a second sheet of phyllo and brush again with olive oil. Repeat one more time so you have a total of 3 sheets of phyllo (this will line 2 molds). Using a sharp paring knife, cut the phyllo down the center so you have 2 equal sheets. Cut each sheet in 2 equal parts again so you have 4 equal sheets. Repeat one more time so you have 8 equal strips, each approximately 1-inch wide. Using a 3-ounce souffle dish as a mold, lay one strip of phyllo over the mold and press it down to line the mold. Leave excess phyllo hanging over on each side of the mold. Lay a second strip of phyllo across the mold, slightly overlapping the first, and press it down as before. Repeat this procedure until you have a total of 4 strips completely lining the mold with phyllo. Spoon the horta and onion filling into the mold, gently packing down to fill the mold 3/4 full. Enclose the filling in the phyllo by folding the overhanging strips into the center of the mold (cover one at a time). Trim any excess phyllo. Make small slits in the phyllo and brush with olive oil. Fill all 6 molds and bake for 15 to 20 minutes, or until golden brown. Let cool 2 to 3 minutes. Invert mold to remove pita. Serve as meze or with baby greens In a heavy gauge sauce pot combine all ingredients. Bring to a boil. Turn heat down and simmer for 20 minutes. Strain and reserve liquid. Herb tea can be stored in a covered jar and refrigerated for 4 to 5 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27134,"Lulu's Cupcakes 1 1/4 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/4 teaspoon salt 1 1/4 cups granulated sugar 4 ounces unsweetened chocolate, chopped 1 stick unsalted butter, cut into pieces 2 teaspoons vanilla extract 2 large eggs, lightly beaten 4 tablespoons unsalted butter, at room temperature 1 cup confectioners' sugar 2 teaspoons vanilla extract 3 tablespoons heavy cream 1 cup marshmallow creme 6 ounces bittersweet chocolate, chopped 1/2 cup heavy cream 1 stick plus 1 tablespoon unsalted butter 2 1/4 teaspoons vanilla extract 1 tablespoon milk 2 cups confectioners' sugar Instructions: Position a rack in the center of the oven and preheat to 350 degrees. Place paper liners in two 12-cup muffin pans. Prepare the cupcakes: Sift together the flour, baking soda, baking powder and salt in a bowl. Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla. Using a mixer, beat in the eggs, then mix in the dry ingredients.
Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely. Meanwhile, prepare the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners' sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners' sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside. Prepare the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.
Spoon the filling into a pastry bag with a medium tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). Dip the cupcake tops in the ganache. Chill for at least 15 minutes.
Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners' sugar until smooth. Spoon into a pastry bag with a small tip; pipe onto the cupcakes to decorate.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27135,"ROUND 2 RECIPE - Hawaiian Pizza 1 (1-pound) bag refrigerated pizza dough 1 cup leftover Hawaiian sauce from Hawaiian Pulled Pork Sandwiches recipe 1/2 (20-ounce) can pineapple chunks, leftover from sweet and sour chicken skewers 1/2 cup leftover Hawaiian Pulled Pork 1 cup shredded mozzarella cheese 1 medium yellow onion, thinly sliced Salt and freshly ground black pepper Cilantro, garnish 1 packet teriyaki marinade (recommended: McCormick Grill Mates) 1 tablespoon paprika 1 teaspoon fresh ground pepper 3 1/2 pounds pork shoulder 1/2 cup chicken broth 1/2 cup brown sugar 1/4 cup soy sauce 1 cup chili sauce 1 (6-ounce) can pineapple juice 1 medium onion, chopped 2 carrots, chopped 8 hamburger rolls 2 tablespoon canola oil 1 tablespoon ginger, chopped 2 teaspoons garlic, chopped 1/2 cup apple cider vinegar 1/4 cup brown sugar 1/2 (20-ounce) can pineapple chunks, juice reserved 1 tablespoon cornstarch, mixed with 1 tablespoon water 1 red pepper, cut into 1-inch pieces 1 lb boneless skinless chicken boneless thighs about four thighs Kosher salt and freshly ground black pepper 8 bamboo skewers, soaked in water for 30 minutes Instructions: Preheat oven to 450 degrees F. Lightly oil a medium sized baking sheet. Roll or stretch dough to fit into oiled pan. Place in oven and bake for 8 minutes. Remove from oven and evenly coat with the Hawaiian Sauce leaving a 1 inch border from the edge of the dough. Top with leftover pulled pork, pineapple chunks and sprinkle with cheese. Scatter the top with the onion and season salt and freshly ground black pepper. Bake for about 20 minutes until the cheese has melted and the crust turns golden brown. Garnish with fresh cilantro. Slice and serve. In small bowl, combine teriyaki mix, paprika and pepper. Coat the pork the with rub mixture, patting until all rub is used. Set aside. In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside. Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds. Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping. Reserve the remaining pulled pork for the Round 2 Recipes, Pulled Pork Pot Stickers and Hawaiian Pizza. In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.. Put the vinegar, sugar, reserved pineapple juice and cornstarch slurry into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer until the sauce thickens, about 8 minutes. Remove from heat and set aside. Reserve half of the sauce in a small serving bowl to be used as a dipping sauce alongside the skewers. Quarter the red pepper and remove the core and seeds. Slice each quarter into 6 pieces. Cut each chicken thigh into 6 pieces. Preheat a grill pan or an outdoor grill to medium heat. On each of the 8 skewers, place 1 chunk of pineapple, then a piece of chicken thigh, followed by a piece of red pepper. Repeat with another piece of pineapple then chicken, then red pepper. Season skewers with salt and pepper, to taste. Grill the skewers on oiled grill, cooking for 4 minutes on each side. Brush the sweet and sour sauce all over the skewers and grill and additional 2 minutes per side. Remove to a serving dish and serve with the reserved sweet and sour sauce, for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27136,"Smothered Pork Chops and Cheese Grits 6 cups chicken stock 2 cups grits (Quick Grits) 1/4 pound unsalted butter 1 cup cheddar cheese 1 1/4 cup vegetable oil 4 (6-ounce) center cut pork chops with bone Salt and pepper to taste 1 cup plus 4 tablespoon for dredging and the gravy 4 cups chicken stock (warm) 1 large onion, thinly sliced Instructions: In 2 quart sauce pan pot over medium heat, bring chicken stock to a rapid boil. Add grits whipping continuously for approximately 3 minutes. Make sure that the grits do not develop lumps. Reduce heat to low. Cook grits for approximately 5 minutes. Add butter and cheese. Mix well. Remove sauce pot from heat. Keep warm to serve with the Pork Chops.; Place a large cast iron skillet on medium heat. Add vegetable oil. Season pork chops with salt and pepper. Dredge pork chops in seasoned flour. When oil is hot, approximately 325 degrees, place pork chops in skillet. Cook pork chops on each side approximately 5 minutes. Be careful not to burn. Remove pork chops from skillet and set aside. Pour fat from skillet leaving about 4 tablespoons of oil. Do not scrape skillet. Return skillet to heat. Add 4 tablespoon of flour to oil stirring occasionally, allowing flour to brown. Add warm chicken stock. Whisk chicken stock, and flour mixture carefully to prevent lumps. Return pork chops to skillet. Add onions. Cover and simmer on low 25 to 30 minutes or until pork chops are tender. To assemble the dish, remove pork chops from pan and plate one with the Cheese Grits. Spoon some of the pan gravy and onions over the chops.; ","[Cabernet Sauvignon, Merlot, Malbec, Pinotage]

" 27137,"Pork Steaks Adobo 4 (8-ounce) pork sirloin, butt or shoulders steaks or chops 2 1/2 cups Adobo, recipe follows Salt Freshly ground black pepper 12 Ancho chiles, wiped clean 1 1/2 cups white vinegar 2 cups water 1/4 cup olive oil 2 medium onions, thinly sliced 5 garlic cloves, sliced 1 tablespoon ground cumin 4 cups chicken stock 2 tablespoons brown sugar 1/4 cup freshly squeezed orange juice 1/4 cup freshly squeezed lemon juice 2 tablespoons tomato paste 1 tablespoon salt 1/4 teaspoon freshly ground black pepper Instructions: Combine the steaks with the Adobo in a shallow nonreactive roasting pan and let marinate at room temperature 2 to 4 hours or overnight in the refrigerator. Preheat the grill or broiler. Lift the meat from the marinade, shaking off the excess, and season all over with salt and pepper. Cook over moderate heat, or 4 inches from the broiler unit, turning frequently and brushing several times with the marinade during the last few minutes, until slightly charred, about 10 minutes. Toast the chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching. Transfer the toasted chiles to a saucepan and add the vinegar and water. Bring to a boil, reduce to a simmer and cook 10 minutes to soften. Transfer the chiles and liquid to a blender or food processor. Puree until a smooth paste is formed, adding a tablespoon or two of water if necessary to thin. Set aside. Heat the olive oil in a medium saucepan over medium-high heat. Saute the onions until golden brown, 8 to l minutes. Stir in the garlic and cook briefly just to release the aroma. Then stir in the cumin and cook another minute. Add the chicken stock and reserved cl paste. Bring to a boil, reduce to a simmer and cook 20 minutes. Meanwhile, mix together the brown sugar, orange and lemon juices, tomato paste, salt and pepper to form a paste. Add to the simmering stock mixture and continue cooking another 15 minutes. Adobe can be stored in the refrigerator 1 week or frozen indefinitely. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 27138,"George's Bank Halibut with Savoy Cabbage, Garlic Confit and Fingerling Potatoes in Lobster Cream 1 small carrot, cut into 1/4-inch dice 1 small (about 1-pound) head Savoy cabbage, outer leaves discarded, cut into 1/2-inch wide shreds 1/4 cup chicken stock 1 cup Lobster Cream, recipe follows Garlic Confit, recipe follows 2 tablespoons unsalted butter Coarse salt and freshly ground white pepper 4 halibut fillets, about 7-ounces each 3 tablespoons canola oil 2 tablespoons minced fresh chives, for garnish 1 (1-pound) lobster body (no meat) 1 small carrot, diced 1 small white onion, diced 2 sprigs fresh thyme
2 teaspoons canola oil 1/4 cup dry sherry 1 cup heavy cream 1 teaspoon tomato paste Salt and white pepper 20 large garlic cloves, unpeeled 1 tablespoon extra-virgin olive oil 1 tablespoon water Instructions: In a pot of boiling salted water, cook the potatoes until tender when pierced with the tip of a knife, about 10 to 15 minutes. When cooled, cut potatoes in 1/2 engthwise and place aside. Cook the carrots in a pot of boiling salted water until barely tender, about 2 minutes, drain and set aside. Cook the cabbage in boiling salted water over high heat until barely tender, about 3 to 4 minutes, drain and shock in ice water. Using your hands, squeeze out all the excess moisture from the cabbage. In a medium saucepan, bring the chicken stock and the lobster cream to a boil over high heat. Add the potatoes, garlic confit, carrots and cabbage. Reduce heat to low and simmer for 10 minutes. Gently stir in butter and season with salt and pepper. Set aside.
Assembly:
In a 12-inch saute pan, heat the oil over medium high heat. Season the halibut on both sides with salt and pepper. Cook the halibut until golden, about 3 minutes. Turn and cook until the other side is golden, about 3 minutes more. Reduce the heat to medium and cook until the halibut is opaque in center, about 2 minutes. With a slotted spoon, transfer the vegetables to a warm serving plate, arrange the halibut filets on top and spoon some of the extra sauce around the vegetables and fish. Garnish with chives. Steam the Lobster Body. Chop the shells into small pieces. Saute the diced vegetables and thyme in oil until the onions begin to brown. Add the broken lobster shells. Pour in the sherry to deglaze the pan. Simmer to reduce the volume by 1/2. Add the heavy cream and bring to a boil. Reduce the heat to medium and continue cooking until the volume is reduced by 1/3. Add the tomato paste and mix well. Add salt and white pepper, to taste. Strain the sauce into a small bowl through a fine sieve, using a spoon to press the mixture against the side to yield the most sauce. Coarse salt and freshly ground white pepper
Preheat the oven to 325 degrees F.
Place the garlic in a small baking dish and toss with oil, water, salt and pepper. Cover with aluminum foil and bake until garlic is tender, 25 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 27139,"Orange Poppy Bundt Cake 2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more for the pan 3 cups all-purpose flour, plus more for the pan 1 1/2 teaspoons baking powder 1 teaspoon kosher salt 3/4 teaspoon baking soda 1 3/4 cups granulated sugar 2 tablespoons orange zest (from about 2 oranges) 3 large eggs plus 2 large egg yolks 3 tablespoons poppy seeds 1 teaspoon pure vanilla extract 3/4 cup buttermilk 1 cup confectioners' sugar 1 teaspoon orange zest plus 2 tablespoons orange juice Instructions: For the cake: Preheat the oven to 350 degrees F. Butter and flour a 10- to 15-cup bundt pan.
In a large bowl, whisk together flour, baking powder, salt, and baking soda and set aside. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium until light and fluffy, 3 to 5 minutes. Add the orange zest. Then beat in the eggs and egg yolks 1 at a time. Beat in the poppy seeds and vanilla extract. Alternate adding the flour mixture and the buttermilk, beginning and ending with the flour mixture.
Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 45 to 50 minutes. Transfer to a rack to cool for 15 minutes, then flip the cake out and let it cool completely.
For the glaze: In a medium bowl, whisk together the confectioners' sugar and orange zest and juice. Drizzle the cake with the glaze to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 27140,"Insalate di Riso: Rice Salad 2 cups rice 2 ounces fontina cheese, cubed 2 ounces mozzarella ball, cubed 2 ounces scamorza cheese, cubed 10 cherry tomatoes, quartered 1 cup black olives 3 tablespoons capers 5 anchovy filets, coarsely chopped 1/4 cup extra-virgin olive oil Salt Instructions: Cook the rice in boiling salted water according to the instructions on the package, stirring often. In a colander, rinse the rice thoroughly under cold water to stop the cooking process. Drain. In a large bowl, mix together the rice, fontina cheese, mozzarella, scamorza cheese, cherry tomatoes, olives, capers, and anchovies. Toss well. Add the olive oil and salt, to taste. Let rest for an hour in the refrigerator before serving. ","[Chardonnay, Vermentino, Gavi, Sauvignon Blanc]" 27141,"Honey and Mustard Shrimp Skewers Wooden skewers 3 limes, cut into 8 wedges 3 lemons, cut into 8 wedges 18 large shrimp, shelled and deveined Olive oil, for brushing 2 tablespoons clear honey 1 teaspoon Dijon mustard Pinch crushed red pepper flakes Instructions: For the shrimp: Soak wooden skewers in water for at least 30 minutes. Skewer the lemons and limes with 2 to 3 large shrimp on each stick. Brush with oil so they don't stick to the grill. Either sear on a hot BBQ or under the broiler until shrimp is cooked, about 5 to 7 minutes. For the chili dip: In a small bowl mix the honey, mustard, and crushed red pepper flakes. Brush over cooked kebabs and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 27142,"Maple Walnut Baked Apples 4 large cooking apples, such as Mutsu, Greening, or Rome Beauty 1/2 cup chopped toasted walnuts 2 tablespoons packed brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 cup pure maple syrup 1/2 cup unsweetened apple juice Instructions: Preheat the oven to 375 degrees. Wash and core the apples, leaving the bottoms intact. In a bowl, combine the walnuts, brown sugar, cinnamon, nutmeg, and 2 tablespoons of the maple syrup. Stuff the hollowedout center of each apple with the nut mixture. Place the apples upright and close together in the pan. Combine the apple juice with the remaining 2 tablespoons of maple syrup and pour around the apples. Cover the baking pan with aluminum foil and bake for about 45 minutes, until the apples are tender. Serve hot or cold with vanilla frozen yogurt or whipped cream ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 27143,"Free Range Fruitcake 1 cup golden raisins 1 cup currants 1/2 cup sun dried cranberries 1/2 cup sun dried blueberries 1/2 cup sun dried cherries 1/2 cup dried apricots, chopped Zest of one lemon, chopped coarsely Zest of one orange, chopped coarsely 1/4 cup candied ginger, chopped 1 cup gold rum 1 cup sugar 5 ounces unsalted butter (1 1/4 sticks) 1 cup unfiltered apple juice 4 whole cloves, ground 6 allspice berries, ground 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 3/4 cups all purpose flour 1 1/2 teaspoons salt 1 teaspoon baking soda 1 teaspoon baking powder 2 eggs 1/4 to 1/2 cup toasted pecans, broken Brandy for basting and/or spritzing Instructions: Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit. Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.) Heat oven to 325 degrees. Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again. Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan. When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 27144,"Slow Cooker Winter Vegetables with Coconut Milk and Sambal 1 (2 3/4 pound) butternut squash, unpeeled, quartered, and cut into 2-inch chunks 4 (about 2 pounds) sweet potatoes, peeled and cut into 2-inch chunks 10 ounces shiitake mushrooms, stemmed and halved 1 bunch scallions (green and white parts separated), cut into 1-inch pieces 2 (14-ounce) cans coconut milk 1 1/2 cups water 3 tablespoons soy sauce 2 teaspoons sambal oelek, or other Asian chili paste 1 teaspoon kosher salt 1 cup cilantro leaves, roughly chopped for garnish 1/4 cup salted peanuts, roughly chopped for garnish Instructions: Toss the squash, potatoes, shiitakes, and scallions whites together in the slow cooker. Whisk the coconut milk, water, soy sauce, sambal, and salt together in a bowl; then pour over the vegetables. Cover and cook on HIGH for 4 hours, or until tender. Evenly divide the vegetables and broth into warm bowls. Scatter the scallion greens, cilantro, and peanuts on top and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 27145,"Tuna Tartare on Fried Potato Gaufrettes 1/2 pound ahi tuna, small dice 1/2 cup minced green onions 1 teaspoon minced fresh ginger 1 teaspoon wasabi paste 1/2 teaspoon sesame oil 1/4 cup soy sauce Lime juice or yuzu 1 pound potato, waffle sliced on a mandolin Cooking oil, for deep frying Salt Instructions: Preheat a deep pot of oil or a deep fryer to 325 degrees F. In a bowl, combine the tuna, green onions, ginger, wasabi, sesame oil, soy sauce and lime juice, and mix until well blended. Taste and adjust seasoning with lime juice or soy sauce. Set bowl over ice. Deep-fry the potato gaufrettes until crisp and golden. Drain onto a paper towel lined plate and season with salt. Place a spoonful of the tuna tartare on one end of each potato gaufrette. Repeat process until you have enough to arrange on a serving platter. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27146,"Baked Yogurt with Tropical Fruit Compote 1 cup sour cream 1 cup creme fraiche
1/4 cup sweetened condensed milk
1 vanilla bean, halved and seeds scraped 1 vanilla bean, halved and seeds scraped
6 tablespoons honey
2 cups diced fresh pineapple 1 cup mango puree
1/2 cup diced dried mango 1/2 cup diced dried papaya 1/2 cup diced banana 1/2 cup brown sugar (not packed) 1/2 cup granulated sugar
1 vanilla bean, halved and seeds scraped Edible flowers, for garnish, optional Instructions: For the baked yogurt: Preheat the oven to 275 degrees F. Whisk the sour cream, creme fraiche, condensed milk and vanilla seeds in a medium bowl. Divide the honey among six 4-ounce ovensafe glass ramekins or jelly jars. Divide the sour cream mixture evenly among the ramekins and bake until just set, about 20 minutes. Refrigerate until chilled, at least 30 minutes. For the tropical fruit compote: Combine the pineapple, mango puree, dried mango, dried papaya, bananas, brown sugar, granulated sugar and vanilla seeds in a medium saucepan. Bring to a boil, lower to a simmer and cook until the juices are thick and the fruit is translucent, about 30 minutes. Cool until warm, 20 to 30 minutes. To serve: Top each baked yogurt with a heaping spoon of the tropical fruit compote and an edible flower and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 27147,"Grilled Veggie Burritos 1 yellow squash 1 zucchini 1 ear yellow corn Olive oil, for brushing Salt and freshly ground black pepper 4 burrito-sized tortillas 2 cups black beans 1/2 recipe Garlic Cilantro Lime Rice, recipe follows 1/2 cup grated Monterey Jack 2 tomatoes, chopped
1/2 cup chopped onions 1/4 cup sour cream 1 tablespoon canola oil 3 cloves garlic, minced 1 large onion, chopped 2 cups long-grain rice 1 teaspoon kosher salt 3 to 4 cups low-sodium chicken broth Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish) Chopped fresh cilantro, for garnish Instructions: Prepare a grill for medium heat. Split the yellow squash and zucchini lengthwise down the middle. Brush them and the corn with olive oil, sprinkle with salt and pepper and grill until the veggies are somewhat soft and have nice grill marks. Allow to cool slightly, then cut the squash and zucchini into large dice. Scrape the corn from the cob. Warm the tortillas in a microwave. Heat the black beans in a pot and mash with a fork. To build the burritos, heap some Garlic Cilantro Lime Rice, mashed beans and diced veggies in the middle of each tortilla. Top with grated cheese, chopped tomatoes, chopped onions and sour cream. Tuck in the ends and roll into a burrito shape. Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky. Just before serving, stir through the juice of 1 lime and lots of chopped cilantro. 2012 Ree Drummond, All Rights Reserved ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 27148,"Chicken-Spinach Salad with Strawberries, Kiwi and Cashews in Honey-Sesame Dressing 6 cups baby spinach or lettuce leaves 1 pound cubed cooked chicken 1 cup hulled and sliced fresh strawberries 2 kiwis, peeled and cut crosswise into 1/4-inch-thick slices 1/2 cup salted dry-roasted cashews 1/2 cup reduced-sodium chicken broth 2 tablespoons honey 2 teaspoons toasted sesame oil 2 teaspoons honey mustard Salt and freshly ground black pepper to taste Instructions: Arrange the spinach on salad plates or a large serving platter. Top with the chicken, strawberries, kiwi slices, and cashews. In a small bowl, whisk together the dressing ingredients. Pour over the salad and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27149,"Apricot, White Chocolate and Pecan Scone 2 cups pastry flour 2 cups bread flour 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 8 ounces cold unsalted butter, cut into pieces 2 cups cold heavy cream, plus more for brushing 1 cup chopped pecans 1 cup chopped dried apricots 1 cup chopped white chocolate Granulated sugar, for sprinkling Instructions: Preheat the oven to 400 degrees. In a large bowl, whisk together the pastry flour, bread flour, baking soda, baking powder and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it is the size of peas. Stir in the cream until just combined. Fold in the pecans, apricots and white chocolate.
Turn the dough out onto a lightly floured surface. Fold the dough over itself 3 to 4 times to create layers. Pat the dough into a 1-inch thick circle and cut into 12 wedges. Transfer the scones to a baking sheet, brush with cream and sprinkle with sugar.
Bake until the scones are golden brown and feel firm to the touch, 20 to 25 minutes. Transfer the scones to a wire rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 27150,"Chocolate Chip Cookie Bars 1 cup (2 sticks) unsalted butter 1 1/2 cups firmly packed dark brown sugar
2 large eggs 1 teaspoon pure vanilla extract 2 cups all-purpose flour (see Cook?s Note) 1/2 teaspoon baking soda 1 teaspoon fine salt One 12-ounce bag (a scant 2 cups) semisweet chocolate chips Instructions: Position the rack in the middle of the oven and preheat to 350 degrees F. Put the butter in a microwave-safe bowl, cover and microwave on medium power until melted. Alternatively melt the butter in a small saucepan. Brush some butter on the inside of a 9-by-13-inch pan and cool the remaining butter slightly. Whisk the remaining cooled butter, brown sugar, eggs and vanilla in a large bowl until smooth. Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a spoon or spatula, taking care not to over mix. The batter should be thick and all of the flour mixture should be fully incorporated. Fold in the chocolate chips.
Spread the batter evenly in the prepared pan. Bake until the edges are browned and the center is completely set, about 30 minutes. Cool completely, at least one hour, cut into 24 pieces and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 27151,"Spicy Turkey Andouille Meatballs and Spaghetti Kosher salt and freshly ground black pepper 3/4 pound hot Italian turkey or chicken sausage, casings removed
1/4 pound andouille turkey or chicken sausage, crumbled or diced into very small pieces
1/3 cup plain breadcrumbs
1 tablespoon Worcestershire sauce
1 tablespoon Italian seasoning
1 large egg, beaten
1/4 cup olive oil, plus more if needed
12 ounces spaghetti
One 24-ounce jar tomato and basil pasta sauce Grated Parmesan, for serving, optional
Chopped fresh parsley, for serving, optional
Instructions: Bring a large pot of salted water to a boil. Add the Italian sausage, andouille sausage, breadcrumbs, Worcestershire sauce, Italian seasoning and egg to a medium bowl and mix together using your hands until well combined. Form the mixture into small to medium meatballs (about 1 1/2 tablespoons each; 16 total meatballs) and set aside on a parchment-lined baking sheet.
Add the olive oil to a large pan or cast-iron skillet over medium-high heat. Cook the meatballs in batches, turning them over on all sides to make sure they are browned but not completely cooked through, until golden brown, 7 to 8 minutes. Add more olive oil if needed to cook all the meatballs.
As the meatballs cook, boil the spaghetti according to the package instructions. Reserve 1/2 cup of the pasta water, then drain.
Once the meatballs are browned, add them all back to the pan and pour in the pasta sauce. Add the reserved pasta water, then cover, bring to a simmer and cook until the meatballs are cooked through, about 10 minutes.
Either toss the cooked spaghetti into the sauce or spoon the sauce and meatballs over the cooked spaghetti. Garnish with Parmesan and parsley if desired and serve.
","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 27152,"Cassata 6 eggs, at room temperature 2/3 cup sugar 1 teaspoon grated orange or lemon peel 1 cup all-purpose flour, sifted 3/4 cup warm water 5 tablespoons sugar 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier) 3 cups Crema di Ricotta 1 1/2 cups confectioners' sugar 1/2 lemon, juiced 1/2 teaspoon lemon extract Candied fruit, for garnish Instructions: Preheat the oven to 350 degrees F. Butter and flour a 9-inch springform pan. To make the cake, beat the eggs preferably in an electric mixer for 5 minutes. Add the sugar and grated citrus peel and continue to beat until the beater leaves a ribbon-like trail, about 15 minutes. Fold in the flour by hand, one-third at a time.
Pour the batter into the prepared springform pan and bake until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Allow the cake to cool for about 10 minutes then unmold and cool completely. To make the syrup: In a small bowl, combine 3/4 cup of warm water with the sugar and the liqueur. Stir the syrup until the sugar dissolves. To form the cassata: Slice the cake into 2 (1/2-inch-thick) slices. Trim the crusts from the cake then return one of the layers to the springform pan. Spoon half the syrup over the cake then spread a layer of ricotta crema on top. Repeat, carefully placing another layer of cake, drizzling with syrup then spreading with ricotta. Wrap the cake in plastic and chill it for at least 1 hour. To make the frosting: Sift half of the confectioners' sugar into a bowl. Add half of the lemon juice and all of the lemon extract. Stir the liquid into the sugar, breaking up any lumps. Sift the remaining sugar into the bowl and add the rest of the lemon juice. Thin the icing with a little water until it has a thin spreading consistency and forms smooth, shiny icing.
Unwrap the cassata and invert it onto a serving plate. Ice the cassata then decorate it with whole and cut pieces of candied fruit. Chill the cassata for at least 3 hours, then slice and serve. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 27153,"Warm Broccoli Slaw with Bacon 1 12-ounce bag broccoli slaw mix 2 cups shredded savoy cabbage (about 1/4 small head) 2 cups shredded kale (about 1/2 small bunch) 1/2 cup chopped fresh parsley 1/2 cup golden raisins 6 slices thick-cut bacon, cut into 1/2-inch strips 2 tablespoons extra-virgin olive oil 1 large shallot, thinly sliced 1/2 cup sherry vinegar 3 tablespoons Dijon mustard 2 tablespoons honey Kosher salt Instructions: Toss together the broccoli slaw, cabbage, kale, parsley and raisins in a large bowl. Put the bacon in a large nonstick skillet; set over medium-high heat. Cook, stirring frequently, until well browned and crisp, 6 to 8 minutes. Remove to a paper towel\u2013lined plate. Pour off all but 2 tablespoons bacon fat from the skillet and add the olive oil. Add the shallot and cook over medium heat until softened, 2 to 4 minutes. Add the vinegar, mustard and honey and whisk to combine. Bring to a simmer, then remove from the heat. Immediately pour the dressing over the slaw mixture and toss to coat. Add the bacon and toss; season with salt. Cover and let sit at room temperature for 1 hour to soften. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27154,"Chesapeake Burgers 1 1/2 pounds ground beef 2 teaspoons Old Bay Seasoning 2 teaspoons Worcestershire sauce Kosher salt and freshly ground pepper 2 tablespoons vegetable oil 8 slices American cheese 4 English muffins, split
1/4 cup Dijonnaise 3 tablespoons finely chopped dill pickle, plus 2 teaspoons brine Small lettuce leaves, sliced tomato and potato chips, for serving Instructions: Combine the beef, Old Bay and Worcestershire sauce in a medium bowl and mix with your hands. Form into 8 very thin 41/2-inch-wide patties and season lightly with salt and pepper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add 4 patties and cook until browned, about 2 minutes. Flip, top each patty with a slice of cheese and cook until the cheese starts melting, about 1 minute. Transfer to a large plate and tent with foil; wipe out the skillet. Add the remaining 1 tablespoon vegetable oil and repeat with the remaining patties and cheese. Meanwhile, toast the English muffins. Combine the Dijonnaise, chopped pickle and brine in a small bowl. Top each English muffin bottom with a lettuce leaf, 2 patties, tomato slices, the Dijonnaise mixture and an English muffin top. Serve with potato chips. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 27155,"Spicy Succotash Dip One 10-ounce box frozen lima beans 4 tablespoons extra-virgin olive oil 1 small yellow onion, diced (about 1 cup) Kosher salt
1 jalapeno, finely diced (remove seeds for less heat) 2 cloves garlic, minced 1/2 cup roughly chopped jarred roasted red bell pepper 2 tablespoons apple cider vinegar, plus more to taste 1 Roma tomato, finely diced (about 1/2 cup)
1 ear yellow or white corn, kernels cut off the cob (about 1/2 cup)
1 tablespoon roughly chopped fresh parsley leaves Serving suggestions: Baked blue corn tortilla chips, sliced cucumbers, carrots and/or radishes Instructions: Bring a small saucepan of water to a boil. Add the lima beans and cook, uncovered, until very tender, about 10 minutes. Drain well and cool slightly. Heat 2 tablespoons of the oil in a large skillet set over medium-heat. Add the onions and 1/4 teaspoon salt and cook, uncovered, until lightly browned in spots, 8 to 10 minutes. Add the jalapeno and garlic and cook until the jalapeno is tender, 4 to 6 minutes. Remove from the heat and stir in the lima beans and bell pepper. Cool the mixture slightly. Place the vegetable mixture in a food processor along with 1 tablespoon of the remaining oil, 2 tablespoons water, the vinegar and 1/2 teaspoon salt. Process until smooth, scraping down the sides of the bowl as needed. Season with additional vinegar if desired. Transfer the dip to a small serving bowl. Gently stir together the tomato, corn, remaining 1 tablespoon oil and 1/4 teaspoon salt in a small bowl. Right before serving, stir the parsley into the tomato-and-corn mixture and use a slotted spoon to scoop it on top of the dip. Serve with dippers such as blue corn tortilla chips and vegetables. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 27156,"Cake-Mix Mint Chocolate Sandwich Cookies Cooking spray 1 box devil's food cake mix for two 9-inch rounds, such as Duncan Hines 2 large eggs 1/4 cup unsalted butter, melted 3/4 cup bittersweet chocolate chips 1/4 teaspoon peppermint extract 1 cup marshmallow cream Instructions: Preheat the oven to 350 degrees F. Coat two baking sheets with cooking spray. Beat the cake mix, eggs, butter and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth and no bits of dry cake mix are left. Stir in the chocolate chips and peppermint extract. Drop the batter onto the prepared baking sheets, using about 2 tablespoonfuls for each cookie (a small ice cream scoop will make this task easier) and spacing them about 1 1/2 inches apart. Bake until set around the edges but still soft in the center, about 10 minutes. Let the cookies cool on the baking sheets for 10 minutes and then transfer to a cooling rack to cool completely. Continue to bake cookies with the remaining batter. Place about 1 tablespoon marshmallow cream on half the cookies and top each with a second cookie, gently pressing on the marshmallow; it will continue to spread to the edges on its own in a few minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 27157,"Yucatan Marinated Halibut Grilled in Banana Leaves with Orange-Pineapple Relish 1 1/2 cups fresh orange juice 1/2 cup fresh lime juice 1/4 cup fresh lemon juice 2 tablespoons olive oil 2 tablespoons ancho chili powder 4 teaspoons pasilla chili powder 2 teaspoons chili de arbol powder 4 (8-ounce) halibut fillets, skinned 4 banana leaves, soaked in water for at least 30 minutes Salt and freshly ground pepper Orange-Pineapple Relish, recipe follows 2 limes, juiced 2 tablespoons freshly squeezed orange juice 1 teaspoon chili de arbol powder 2 teaspoons honey 2 tablespoons extra-virgin olive oil 1/2 ripe pineapple, peeled, cored, and cut into small dice 2 oranges, peeled and segmented 3 green onions, thinly sliced 3 tablespoons chopped fresh mint leaves Salt and freshly ground pepper Instructions: Heat grill to high. Whisk together juices, oil, and chili powders in a medium baking dish. Add the halibut and turn to coat. Marinate for 5 minutes. Remove the banana leaves from the water and shake off excess water. Place the leaves on a flat surface. Remove the halibut from the marinade, season with salt and pepper, and place 1 fillet in the center of each leaf. Wrap the banana leaf loosely around each fillet. Place the packets flat on the grill, close the cover, and cook for 8 to 10 minutes or until just cooked through. Carefully remove from the grill and serve the fish in the banana leaf, if desired. Serve fish with the Orange-Pineapple Relish. Whisk together the lime juice, orange juice, cl de arbol, honey, and oil in a medium bowl. Add the remaining ingredients and stir to combine. Season with salt and pepper, to taste. Let sit at room temperature for at least 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27158,"5-Ingredient Chicken Sausage with Braised Red Cabbage 12 ounces precooked chicken sausage links (4 links) 1 medium sweet apple, such as Gala, peeled and cut into oversized matchsticks 1/2 large red onion, sliced thin (about 2 cups) 1/4 large red cabbage, sliced thin (about 4 cups) 2 tablespoons apple cider vinegar Instructions: Heat a large, wide-based pot over medium heat. Add 2 teaspoons neutral high-heat cooking oil, like canola, rice bran or grapeseed oil. When the oil is shimmering, add the sausage and brown on one side, about 3 minutes. Turn and brown another side, 2 to 3 minutes. Turn and brown another side if possible, about 2 minutes. Remove from the pan. Add the apple, onion and cabbage to the pan, scraping the bottom of the pan with a wooden spoon as the water releases from the vegetables. Cook until wilted, stirring occasionally and reducing the heat to medium-low as needed, about 10 minutes. Add the vinegar, 1/4 cup water (or broth for added flavor, if you have some) and 1/4 teaspoon each salt and pepper. Place the sausage on top. Partially cover and simmer until the fruit and vegetables become wilted and are fork-tender, about 5 minutes. Slice the sausage on a cutting board and serve over the fruit and vegetables. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27159,"Nutella Sandwich 6 slices (1/2-inch-thick) ciabatta bread 1/2 to 3/4 cup chocolate-hazelnut spread (such as Nutella) Instructions: Heat a grill pan over medium-high heat. Grill the bread until toasted, about 2 minutes per side. Spread the chocolate-hazelnut spread over 1 piece of toast. Top with the second piece of toast and serve. ","[Chardonnay, Merlot, Pinotage]" 27160,"Smoked Glazed Spare Ribs 2 (3-pound) sides pork spare ribs 1 tablespoon Irvine Spices Roasted Garlic Pepper Seasoning 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon lemon pepper 2 teaspoons salt 1/2 cup honey 1/2 cup brown sugar Instructions: Rinse spare ribs and dry with paper towels. Prepare a rub by combining Roasted Garlic Pepper Seasoning, garlic powder, onion powder, lemon pepper, and salt in a small bowl and rubbing over entire surface of spare ribs. Follow manufacturer's instructions for the smoker. General rule of thumb is to maintain a temperature range of 255 to 300 degrees F (indirect heat), and smoke for 1 to 1 1/2 hours per pound of meat (probably about 4 1/2 hours or so for sides of pork spare ribs). Towards the end of the smoking time, combine the honey and brown sugar in a small bowl and spread on the spare ribs. Serve family style. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 27161,"Pan Seared Arctic Char and Cultivated Mussels in a Smoked Tomato and Green Garlic Broth with Posole 1 stick unsalted butter, slightly softened 6 cloves garlic, coarsely chopped 1/4 cup cilantro leaves Salt and freshly ground pepper 2 tablespoons olive oil 4 Arctic char fillets, about 6 ounces each Salt and pepper 8 plum tomatoes 2 tablespoons olive oil Salt and freshly ground pepper 4 cups fish stock 24 cultivated mussels 1 cup cooked posole corn or hominy Chopped cilantro, for garnish Instructions: Green Garlic Butter: Place butter, garlic and cilantro in a food processor and process until smooth. Season with salt and pepper. Pan Seared Char: Heat olive oil in a large saute over high heat until almost smoking. Season char with salt and pepper and sear, skin side down, until golden brown, about 2 to 3 minutes. Turn over and continue cooking for 3 to 4 minutes or until just cooked through. Grilled Tomato Broth: Preheat grill pan or grill. Slice tomatoes in half vertically, brush with oil, season with salt and pepper, grill until soft, and coarsely chop. Bring fish stock to a simmer, add the tomatoes and cook for 10 minutes. Place the mixture in a food processor and process until smooth. Put the mixture into a clean saucepan and bring to a boil. Add the mussels and cook until all the mussels have opened, discarding any that do not. Remove the mussels to a bowl. Whisk a few tablespoons of the butter into the tomato broth and season with salt and pepper. Add the mussels back to the broth. Stir in posole. Assembly: Place 1 char fillet in the center of each shallow bowl. Ladle sauce over and around the fish. Divide the mussels among the bowls and sprinkle with chopped cilantro. Serve with crusty bread, such as a baguette. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 27162,"Harriet's Chewy Chocolate Pave 2 tablespoons unsalted, melted butter 1 tablespoon Armagnac, Cognac, or boiling water 1 cup pitted prunes, quartered 12 ounces semisweet chocolate 8 tablespoons unsalted butter 5 eggs, seperated 2 1/2 tablespoons granulated sugar 1 cup chilled heavy cream 2 tablespoons light brown sugar, packed Instructions: Brush a 6-cup loaf pan with melted butter. Let cool. Line pan with waxed paper or parchment paper and set aside to soften. In a small bowl soak the prunes in the Armagnac, Cognac, or boiling water. Melt the chocolate and butter together in the top of a large double boiler set over simmering water, stirring often. Turn off the heat and let cool slightly. Whisk in the cold egg yolks, then set the mixture aside in the double boiler. Do not turn on the heat. The mixture will stay warm over the hot water. Whip the cold egg whites in a mixer fitted with a whisk attachment (or using a hand mixture) until they form soft droopy peaks. With the mixer running, slowly add the granulated sugar and whip until stiff and glossy, about 30 seconds. Fold the egg whites into the warm chocolate mixture until barely blended. Fold in the prunes (with any liquid that has collected in the bowl) until no streaks of egg white remain. Pour into the pan and cover tightly with plastic wrap. Chill at least 2 hours or overnight. When ready to serve, whip the cream and brown sugar together until soft peaks form. Unmold the pave onto a serving platter and peel off the paper. Serve in slices, topped with whipped cream. ","[Rhone Blends, Port, Tawny Port]

" 27163,"Citrus White Wine Spritzer 2 (1/4-inch) slices lemon 2 (1/4-inch) slices lime Ice cubes 4 ounces Pinot Grigio or other white wine 2 ounces lemon lime flavored seltzer water Instructions: In a large stem glass arrange slices of lemon and lime between ice cubes to fill the glass. Pour 4 ounces of white wine, 1/2 cup, and 2 ounces of sparkling lemon lime seltzer water, 1/4 cup, down over fruit and ice. Stir with cocktail stir-stick or straw and serve. ","[Pinot Grigio, Sauvignon Blanc, Riesling]" 27164,"Lemon Cheese Strip Tart Pate Sucre (sweet tart dough), recipe follows 8 ounces cream cheese 4 eggs 1/4 cup sugar 1/4 teaspoon salt Pinch nutmeg 1 lemon, zested 1/4 cup lemon juice 1 teaspoon vanilla extract 1/2 cup sour cream or heavy cream For the topping: 1/4 cup chopped walnuts 1 cup all-purpose flour 1/4 cup sugar 4 tablespoons cold unsalted butter, cut into pieces 1 egg yolk 2 to 3 teaspoons heavy cream 1/8 teaspoon vanilla extract Instructions: For the topping: Line a strip tart pan with tart dough and chill it for 2 hours, then prick the bottom well. Preheat oven to 425 degrees F. Meanwhile, with a paddle attachment cream the cream cheese until fluffy. Add the eggs one at a time, then, mix in the sugar, salt, and nutmeg. Add the lemon rind and juice and mix, then add the vanilla and cream at the end, on low. Pour into the dough lined tart pan and bake, to slightly set the top. Mix the walnuts and sugar together. After baking for 10 minutes, sprinkle the top with the nut mixture and return to the oven for another 10 minutes. Turn the oven down to 350 degrees F and bake until the filling is lightly browned and slightly puffed, another 30 to 35 minutes. Let cool to room temperature and serve or serve chilled. In a mixer fitted with a paddle attachment, mix the flour and sugar. Add the butter and mix until coarse and sandy. In a small bowl, whisk the egg yolk, 2 teaspoons cream, and vanilla together. Add to the flour mixture and mix at low speed just until combined. If the dough is not coming together when you squeeze it in your hand, add the additional 1 teaspoon of cream. Turn out onto a work surface and form into a ball. Wrap in plastic wrap and refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 27165,"Summer Pasta with Grilled Eggplant Sauce Kosher salt and freshly ground black pepper Grated zest (about 1 teaspoon) and juice of 1 lemon 1 pound mezze rigatoni 1 large eggplant, about 1 1/4 pounds 11 ounces cherry tomatoes (about 2 cups), halved (quartered if large) 3 cloves garlic, thinly sliced 1 tablespoon olive oil 1 cup ricotta 1/2 cup grated Pecorino Romano cheese, plus more for serving 1 cup packed basil leaves, chopped, plus more for serving 1/2 cup packed parsley leaves, chopped, plus more for serving Crushed red pepper flakes, for serving (optional) Instructions: Prepare a grill for high heat. Bring a large pot of salted water to a boil. Add the lemon juice to the boiling water and cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta cooking water, drain the pasta and return it to the pot; set aside. Pierce the eggplant a few times with a fork or knife. Place on the grill, cover and cook, turning every 8 to 10 minutes, until completely charred all over and the flesh is soft when pressed, 25 to 30 minutes. Transfer to a large bowl and let cool slightly for 10 minutes. While the eggplant cooks, prepare 2 sheets of foil, each 12-by-12-inches, and stack them together. Place the tomatoes, garlic, olive oil, 1/2 teaspoon salt and a few grinds of black pepper in the center of the foil. Fold over 2 opposite sides of the foil then fold in the remaining sides to create a tight seal. When 15 minutes of cooking time remain for the eggplant, add the foil pack to the grill and cook until juices start to bubble out of the top (this means the tomatoes and garlic are sufficiently cooked without having to open the pack), 13 to 15 minutes. Remove the eggplant to a cutting board (keeping any juices that accumulated in the bowl) and squeeze gently to crack the skin and expose the flesh. Use a spoon to remove the flesh, transfer to the large bowl and mash lightly with the spoon or a potato masher (you should have about 1 cup of flesh); discard the skin. Stir in the ricotta and Pecorino Romano until smooth then pour into the pot with the pasta and mix until combined. Fold in the contents of the foil pack (including any juices that accumulated), the basil, parsley, lemon zest, 1/2 teaspoon salt and a few grinds of black pepper; stir until combined, adding the reserved pasta water, 1 tablespoon at a time, to thin out the sauce if needed. Serve with more basil, parsley, Pecorino Romano and crushed red pepper flakes if using. ","[Chardonnay, Vermentino, Pinot Grigio, Gavi]" 27166,"Watermelon Jam 1/3 to 1/2 cup sugar, depending on the sweetness of the watermelon 2 tablespoons instant pectin (see Cook\u2019s Note) 1/4 teaspoon fine sea salt 12 ounces cubed seedless watermelon 2 teaspoons to 1 tablespoon fresh lemon juice Instructions: Stir together the sugar (starting with 1/3 cup if your melon is perfectly ripe and sweet and up to 1/2 cup if it isn't), pectin and salt in a medium bowl until combined.\u202f Add the watermelon to a blender or food processor and blend or pulse to the desired consistency. For a preserve or jam-like texture, blend or pulse for less time. For a smooth jelly, blend or pulse for more time. Stir in 2 teaspoons of the lemon juice.\u202f Add the watermelon mixture to the sugar mixture and stir until well combined and the sugar has fully dissolved, about 2 minutes (this will also help the pectin bloom). Taste and add the remaining lemon juice, if desired. Let sit at room temperature until the mixture has thickened and coats the back of a spoon, about 45 minutes. Spoon into two 8-ounce mason jars or another freezer-safe container. Cover and store in the refrigerator for up to 2 weeks or the\u202ffreezer\u202ffor up to 1 year. ","[Riesling, Moscato, Vinho Verde, Cava]" 27167,"Frozen Watermelon Margarita 2 1/2 cups seedless (or seeded) watermelon, cut into 1-inch cubes, rind discarded before measuring 3 tablespoons freshly squeezed lime juice 4 ounces tequila 2 ounces orange flavored liqueur 1 1/2 cups ice Lime wheel or watermelon wedge, for garnish Instructions: Put cut watermelon in a plastic bag and place in freezer for a minimum of 2 hours. (If time does not permit this step, add a few extra ice cubes when blending, the difference is not that significant.) Stuff all ingredients into a blender and puree until smooth. Garnish rim of glass with a lime wheel or a watermelon wedge and serve immediately. ","[Sauvignon Blanc, Moscato, Pinot Grigio, Cava]" 27168,"Pesto Pita Toasts 2 Pocket Pita rounds 1/2 cup pesto Olive oil Parmesan cheese Instructions: Cut pita rounds into 6 triangles. Split triangles in half. Brush the rough side of triangles with olive oil. Brush 1/2 tablespoon pesto on each triangle. Sprinkle with Parmesan. Place on baking sheet. Bake for 5 to 7 minutes in a 350 degree oven until crisp. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 27169,"Fresh Cranberry Relish 2 pounds fresh cranberries 1 cup sugar 1/4 cup Grand Marnier liqueur 1 orange, zested and juiced Instructions: Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 27170,"BBQ Rub-Roasted Chicken 8 cups water 1 lemon, juiced and halves reserved 1/2 cup salt 1/2 cup sugar One 7- to 8-pound whole roaster chicken BBQ Rub, recipe follows, divided 1 stick unsalted butter, room temperature
Serving suggestion: Lemon and Walnut Waffles, recipe follows 1/2 cup light brown sugar 1 tablespoon salt 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon dried ground thyme 1 tablespoon paprika 2 teaspoons cayenne pepper 1 teaspoon freshly ground black pepper 1 teaspoon ground cumin 1 lemon, zested 4 cups all-purpose flour 1 tablespoon baking powder 1/4 cup sugar, divided 1 teaspoon salt 6 eggs, separated 3 1/2 cups milk 1/2 cup vegetable oil 1 teaspoon lemon extract 1 lemon, zested Oil, for waffle iron 1 cup chopped walnuts Maple syrup, for serving
Instructions: In a bowl large enough to fit the chicken, combine the water, lemon juice and halves, salt, and sugar. Whisk until salt and sugar are dissolved. Add the chicken to the bowl, cover and refrigerate for at least 6 hours, or overnight. If the brine does not fully cover the chicken, rotate the chicken halfway through the brining process. Preheat the oven to 350 degrees F. In a small bowl add half of the BBQ Rub and the butter. Mix until well combined. Refrigerate for a few minutes if the butter begins to melt after mixing. Remove the chicken from the brine and pat dry with paper towels. Use your fingers to gently release the skin from the flesh of the breasts and legs. Spread the butter mixture evenly under the skin and over the breast and legs. Pat the remaining BBQ rub mixture all over the bird. Transfer the chicken to a roasting pan fitted with a roasting rack and bake until golden and the juices run clear, basting frequently, for about 1 hour 15 minutes. Remove the chicken from the oven and raise the oven temperature to 450 degrees F. Baste the chicken thoroughly with the drippings in pan, return to the oven, and let bake until the skin is brown and crispy, about 15 minutes. Remove from the oven to a cutting board and let rest for 10 minutes before cutting. Carve the meat and arrange on a serving platter. Serve with Lemon and Walnut Waffles, if desired. Combine all the ingredients in a small bowl and set aside. Preheat the oven to 225 degrees F. In a large bowl sift to combine the flour, baking powder, 2 tablespoons of the sugar and salt. In small bowl whisk the egg yolks until smooth, then add the milk, vegetable oil, lemon extract, and lemon zest. Make a well in the center of the dry ingredients. Pour in the liquid ingredients and gently stir the batter, with a wooden spoon, until just combined. Be careful not to overmix. You can use a hand beater or a stand mixer on low speed, if desired. In a very clean bowl, whisk the egg whites until foamy. Add the remaining sugar and beat until soft peaks form. Gently fold the whites into the batter. Pour about 1/4 cup to 1/2 cup batter into an oiled waffle iron, sprinkle with walnuts, then close the iron. Cook until golden brown, about 5 minutes, depending on waffle iron settings. Transfer to a serving platter and keep warm in a low oven. Repeat with remaining batter. Serve warm with maple syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27171,"Roasted Turkey Lasagna 2 cloves garlic, sliced 3 tablespoons extra-virgin olive oil One 28-ounce can whole plum tomatoes, crushed by hand 1/4 cup tomato paste 1/2 cup loosely-packed fresh basil leaves Kosher salt 1/2 pound sweet Italian sausage, removed from the casings 2 cups whole milk ricotta cheese 1 cup loosely packed fresh parsley leaves, chopped 1 large egg 1 pound lasagna noodles (about 20) 3 cups leftover turkey meat, white and dark, chopped or shredded 2 cups shredded mozzarella 2/3 cup grated Parmesan Instructions: Preheat the oven to 425 degrees F. Heat the garlic and 2 tablespoons of the oil together in a large skillet over medium heat until the garlic begins to brown around the edges, 4 to 5 minutes. Add the crushed tomatoes, tomato paste, basil and 1 teaspoon salt. Fill the empty tomato can with 1 1/2 cups of water , swish it around and add it to the pan. Raise the heat to medium-high and bring to a simmer, stirring occasionally, until the sauce is thickened, 20 to 24 minutes. (You should have about 4 cups.) Allow the sauce to cool. Meanwhile, bring a large pot of salted water to a boil. Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat. Add the sausage and cook, breaking up with a slotted spoon into smaller pieces no more than 1 inch long. Cook until browned, about 7 minutes. Transfer the cooked sausage with the spoon to a paper-towel-lined plate to drain. Add the lasagna noodles one at a time to the boiling water and cook until al dente, about 8 minutes. Stir very gently with a wooden spoon to prevent the noodles from sticking. Drain into a colander and rinse under cold water until they are cool enough to handle; drape over the side of the colander. (This will also help to separate the sheets so they do not stick together.) Mix the ricotta, parsley and egg with 1/2 teaspoon salt in a medium bowl until well combined. Add the turkey and sausage and stir to combine. Set aside. Spoon a very scant layer of sauce, about 1/4 cup, into a 9-by-13-inch baking dish and spread to coat the bottom. Line the bottom with one layer of lasagna noodles, slightly overlapping and cutting to fit if necessary. Spread half of the ricotta mixture over the noodles, then a third of the tomato sauce, followed by a third of the mozzarella and a third of the Parmesan. Cover with a third of the lasagna noodles, again arranged so they are overlapping slightly. Top with the other half of the ricotta mixture, then another third of the sauce. Add another third of the mozzarella and third of the Parmesan. Finish with the remaining lasagna sheets and top the lasagna with the remaining sauce, mozzarella and Parmesan. Cover with foil and bake until hot throughout and the cheese is melted, about 30 minutes. Uncover and continue to bake until slightly golden brown, about 10 minutes more. Let rest for 10 minutes, cut into pieces and serve. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]" 27172,"Pork Tonnato 2 tablespoons extra-virgin olive oil 2 small pork tenderloins (about 2 pounds total) Kosher salt and freshly ground pepper 2 medium shallots, roughly chopped 1 medium carrot, roughly chopped 4 fresh sage leaves 1 cup dry white wine or water 1 5-to-6-ounce can light tuna packed in olive oil, drained, reserving 2 tablespoons of the oil 2 tablespoons capers, plus more for sprinkling 1/3 cup mayonnaise Juice of 1 lemon 4 ounces baby arugula or mixed field greens (about 4 cups) Instructions: Heat 1 tablespoon olive oil in a large skillet over high heat. Season the pork with salt and pepper, then brown on all sides, about 5 minutes. Transfer to a plate. Reduce the heat to medium low; add the remaining 1 tablespoon olive oil, the shallots and carrot to the skillet and cook until the vegetables are just tender, about 5 minutes.
Add the sage and wine and bring to a simmer. Return the pork to the skillet along with the tuna and capers. Cover and cook until a thermometer inserted into the pork registers 150, 10 to 15 minutes. Transfer the pork to a cutting board and let rest about 5 minutes.
Meanwhile, discard the sage and transfer the remaining contents of the skillet to a blender. Add the reserved tuna oil, the mayonnaise, lemon juice, and salt and pepper to taste; puree until smooth.
Slice the pork and divide among plates. Top with the sauce and greens, season with salt and pepper, and sprinkle with more capers. Per serving: Calories 485; Fat 30 g (Saturated 5 g); Cholesterol 103 mg; Sodium 744 mg; Carbohydrate 12 g; Fiber 2 g; Protein 36 g
","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 27173,"Beer-Bourbon Splash 1/4 cup sugar 1 1/2 cups bourbon 1/4 cup lemon juice
10 dashes bitters
Two 12-ounce bottles wheat beer, chilled
One 12-ounce can lemon seltzer, chilled, for topping off
Lemon twists, for garnish Instructions: Combine the sugar and 1/4 cup water in a small saucepan. Bring to a simmer, stirring to dissolve the sugar. Chill the simple syrup until cold. Meanwhile, chill 6 rocks glasses in the freezer. In a large pitcher, stir together the bourbon, lemon juice, bitters and the chilled simple syrup. Add the beer and stir. To serve, pour the cocktail into the chilled glasses over ice. Top off with a splash of seltzer, and garnish with lemon twists. ","[Bourbon Whiskey, Brown Ale, IPA, Gueuze]" 27174,"Cinnamon-Buttermilk Whipped Cream 1 cup cold heavy cream 1/2 cup cold buttermilk
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Instructions: Add the heavy cream and buttermilk to a large bowl and beat with an electric mixer until foamy. Gradually add the sugar and cinnamon while beating, then continue to beat until soft peaks form. ","[Chardonnay, Riesling, Gewrztraminer]" 27175,"Espresso Chip Meringues 3 egg whites, at room temperature Pinch fine sea salt 3/4 cup superfine baker's sugar* 1/8 teaspoon cream of tartar 1/4 teaspoon vanilla extract 2 teaspoons instant espresso powder 2/3 cup mini semisweet chocolate chips Instructions: *Can be found at specialty cooking stores Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside. In a stand mixer fitted with the whisk attachment, beat the egg whites and salt until frothy, about 1 minute. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the cream of tartar, vanilla extract, and espresso powder. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, about 3 to 5 minutes. Using a spatula, fold in the chocolate chips. Drop 1/4 to 1/2 cup of the mixture onto the prepared baking sheet about 2 inches apart. Bake for 30 minutes. Rotate the pan and bake for another 30 minutes. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours. Store airtight in a plastic container for up to 4 days. Cook's Note: The meringue mixture can also be placed in a pasty bag fitted with a large, plain tip (recommended: Ateco # 9808) and piped onto the baking sheet. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27176,"Avocado Bread Nonstick cooking spray, for the loaf pan 2 cups all-purpose flour (see Cook's Note) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 ripe large avocado 1 teaspoon lemon juice 3/4 cup sugar 1/2 cup half-and-half 1/2 teaspoon pure vanilla extract 1 large egg Instructions: Preheat the oven to 375 degrees F. Spray a 9-by-5-inch loaf pan with cooking spray. Whisk together the flour, baking powder, baking soda and salt in a bowl; set aside. Thoroughly mash the avocado with the lemon juice in a large bowl. Add the sugar, half-and-half, vanilla and egg and whisk until thoroughly combined. Add the flour mixture and stir until incorporated.
Pour the batter into the prepared loaf pan and bake until golden brown on top and a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27177,"Roasted Grape Risotto with Hazelnuts and La Tur Cheese 1 bag seedless red Grapes from California 1/4 cup fennel seed 1/2 teaspoon cl flakes 1 tablespoon thyme 1 teaspoon salt 1/4 cup olive oil 1 cup hazelnuts roughly chopped 2 1/2 cups Carnaroli rice (Arborio is acceptable substitution) 7 to 8 cups chicken stock (vegetable stock may be used as well) 2 medium yellow onions, finely diced 1 pound unsalted Plugra butter at room temperature 8 shallots finely minced 1/2 cup verjus 1 1/2 wheels of La Tur Cheese 1 cup roasted hazelnuts Roasted grapes Instructions: Mix all ingredients together. Roast at 400 degrees F until soft and caramelized golden. Take out and leave at room temperature. In a 350 degrees F degree oven, roast hazelnuts until lightly browned, for approximately 6 to 8 minutes. Let cool. Reserve for later. Melt 4 ounces of butter in a heavy-bottomed pan. Add diced onions and cook over medium to high heat, stirring until uniformly caramelized. While the onions are cooking, bring the stock up to a simmer in a separate pot. It is always best to add hot stock to your risotto. Add the rice to the onions and stir. Coat all kernels well. Add the verjus and stir. Add 4 cups of hot stock and stir well. Turn the heat down to medium. When the rice has absorbed most of stock, begin adding 1/2 cup more at a time. Stir every minute or two until the stock is absorbed. Continue until about 7 cups total have been added to the rice. Taste and add more stock if not cooked through. When rice is just done and still very moist, turn off the heat and let rest for 2 minutes off the burner. Divide the remaining butter into three portions. Add one portion at a time into the risotto, beating with a wooden spoon until well incorporated. Add one-half wheel of the La Tur cheese and stir vigorously. Fold in the roasted grapes and stir gently. With the remaining wheel of the La Tur, divide into 6 sections and roll in the reserved roasted hazelnuts. Divide and plate the grape risotto onto six plates. Garnish each with hazelnut La Tur cheese. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 27178,"Ice Cream Pie with Easy Caramel Sauce 18 graham crackers (the 4-section large pieces) 1/3 cup butter, melted
2 pints vanilla ice cream 1/4 cup finely chopped pecans, plus extra for serving
4 peanut butter cups, roughly chopped
2 large chocolate-covered peanut butter crunch candy bars, such as Butterfinger, roughly chopped
1 cup packed brown sugar 1/2 cup half-and-half
4 tablespoons (1/2 stick) butter
Pinch of salt
1 tablespoon vanilla
Instructions: For the crust: Preheat the oven to 350 degrees F. Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely. For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours. For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold. To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side. ","[Chardonnay, Riesling, Moscato, Merlot]

" 27179,"Potato Stew: Ajiaco 7 quarts water 2 tablespoons lard 1 large onion 4 cloves garlic 1/2 pound chicken pieces 1/2 pound dry beef (tasajo), cut into 4 pieces, soaked overnight and drained 3/4 pound chorizo (sausage), sliced 1/2-inch thick 1 pound beef stew meat, cut into 1 1/2-inch pieces 1 pound pork stew meat, cut into 1 1/2-inch pieces 1 large green pepper, seeded and small diced One 15-ounce can tomato sauce 2 1/2 tablespoons salt 2 ears corn, cut into 3 or 4 equal pieces 1 pound yucca, cubed 1 pound sweet potato, cubed 1/2 pound white root yam (boniato), cubed 2 green plantains, peeled (keep whole) 1 lime, juiced Instructions: Bring water to boil in a large pot. In a large skillet, fry onion, garlic, chicken pieces, tasajo, chorizo, and beef and pork stew meat in lard until onion is caramelized and meat is cooked through. Carefully transfer the contents of the skillet into the pot of boiling water. Simmer for 1 hour, skimming occasionally. In the same large skillet, simmer the green pepper in the tomato sauce until peppers are tender; season with salt. Meanwhile, prepare vegetable ingredients and add them to the large pot of simmering broth. Stir in the sauce, cover, and cook over low heat for 5 to 10 minutes. Remove the whole plantains and cook broth for another 50 minutes. Slice plantains into 1/2-inch thick pieces, drizzle with fresh lime juice, and return to broth after the broth has cooked for the last 50 minutes. Serve immediately. ","[Malbec, Tempranillo, Garnacha, Barbera]" 27180,"Curried Chicken Soup with Paneer 3 tablespoons unsalted butter 1 onion, diced 2 carrots, cut into 1/2-inch pieces Kosher salt and freshly ground pepper 2 tablespoons finely chopped fresh ginger 4 teaspoons Madras curry powder 2 plum tomatoes, chopped 4 cups low-sodium chicken broth 1 small bunch Swiss chard, stems and leaves chopped 1 10-ounce bag frozen cooked basmati or other long-grain rice 1 6-ounce block paneer cheese 3 cups shredded rotisserie chicken (about 12 ounces) Instructions: Heat 2 tablespoons butter in a large pot over medium-high heat. Add the onion, carrots, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Stir in the ginger and curry powder and cook, stirring, until the spices are toasted, about 30 seconds. Stir in the tomatoes and cook until softened, about 2 minutes. Add the chicken broth, 3 cups water, the chard stems, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil over high heat. Meanwhile, heat the frozen rice in the microwave as the label directs. Cut the paneer into 1/2-inch cubes. Heat the remaining 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add the paneer and cook, turning with a small spoon, until well browned on a few sides, 3 to 5 minutes (reduce the heat if necessary). Transfer to a plate and sprinkle with salt. Uncover the soup and reduce the heat to a simmer. Add the rice and chicken; simmer until the carrots are tender, 5 minutes. Stir in the chard leaves and simmer until tender, 5 minutes. Add more water if needed and season with salt and pepper. Divide the soup among bowls. Top with the paneer. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27181,"Hasselback Sweet Potatoes with Pistachio Crumble 2 tablespoons unsalted butter, melted 2 tablespoons olive oil
3/4 teaspoon smoked paprika
Kosher salt
6 small to medium sweet potatoes
1 tablespoon olive oil 2/3 cup chopped shelled unsalted pistachios
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Kosher salt
1/4 teaspoon sugar, optional
2 tablespoons chopped fresh flat-leaf parsley
Instructions: For the sweet potatoes: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Combine the butter, oil, paprika and 1/2 teaspoon salt in a small bowl. Use a sharp knife to cut 1/8-inch-thick slices crosswise through each potato, slicing about two-thirds of the way through so that the potatoes remain intact. Put the potatoes on the prepared baking sheet and brush with about half of the paprika butter, trying to get some of the butter between the slices. Bake until about halfway cooked and slightly pliable, about 30 minutes. Use a fork to gently apply pressure to the tops of the potatoes to fan the slices slightly. Brush in-between the slices with the remaining butter, then bake until cooked through and slightly crispy on top, about 35 minutes more. For the pistachio crumble: Heat the oil in a medium skillet over medium-high heat. Add the pistachios, paprika, chili powder, garlic powder, onion powder, 1/4 teaspoon salt and the sugar, if using. Cook, stirring often, until aromatic and lightly toasted, 3 to 4 minutes. Stir in the parsley. Serve the sweet potatoes sprinkled with the pistachio crumble. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 27182,"Tomato with Fresh Tuna, Herbs, and Lemon Gelee 4 lemons 1 cup vegetable broth 1 sheet gelatin 2 pounds fresh tuna 4 slices sourdough bread 3 tablespoons lemon juice 4 hard boiled eggs 2 tablespoons chiffonaded parsley 2 tablespoons chiffonaded chives 2 tablespoons chiffonaded chervil 2 tablespoons chiffonaded tarragon 2 tablespoons chiffonaded cilantro 2 tablespoons olive oil, plus extra, for plating Salt and pepper 4 tomatoes 2 shallots, finely chopped 1 tablespoon fennel seeds 1 tablespoon dill seeds Instructions: For the Lemon Gelee: Cut the zest off of the lemons. In hot broth, add the zest, and let soak for 30 minutes. Drain the zest out of the broth. Add the gelatin to the broth and soak for a few minutes to dissolve. Refrigerate for 30 minutes, or until jelled. Cut tuna into small dice with no sinew. Cut bread into small dice, same as the tuna, and soak tuna and bread in lemon juice. Peel eggs and crush with a fork. In a small bowl mix tuna, eggs, herbs, olive oil, salt and pepper. Keep refrigerated. Blanch, peel, halve, and remove seeds from the tomato. Slice tomatoes. Garnish plate with lemon gelee to one side of the plate. Lay one slice of tomato on the plate, and layer top with the tuna tartar. Add center slice of tomato, and add more tartar. Add remaining slice and tartar, and finish with a tomato slice. Sprinkle tomato with shallots, fennel, and dill seeds. Make a small pool of olive oil on the plate, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 27183,"Kids Can Make: Healthy Summer-Salad-Stuffed Popovers Baking spray with flour 1 cup whole milk 3/4 cup all-purpose flour 3 large eggs, lightly beaten 1 teaspoon pure vanilla extract Kosher salt 3 tablespoons unsalted butter, melted 1/4 teaspoon baking powder 1 1/2 cups grape tomatoes, quartered 1/4 pound fresh mozzarella, cut into 1/2-inch cubes 1/2 English cucumber, peeled and diced (about 1 cup) 1/2 cup loosely packed fresh basil leaves, chopped 1/4 cup extra virgin olive oil 2 tablespoons red wine or balsamic vinegar Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin generously with baking spray; set aside. For the popovers: Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined, then let the batter stand for 5 minutes. Whisk in the baking powder, then divide the batter evenly among the muffin cups (a scant 1/4 cup each). Bake until puffed and browned around the edges, 20 to 25 minutes, rotating the pan halfway through. For the salad: While the popovers are baking, toss the tomatoes, mozzarella, cucumbers and basil in a medium bowl. Whisk the oil, vinegar, 1/2 teaspoon salt and a few grinds of black pepper in a measuring cup; add to the tomato mixture and toss to coat. Cover the bowl and refrigerate. To assemble: When the popovers are done, turn them out of the pan, using a small spatula if necessary. Place 2 popovers on each of six serving plates and top each with 1/2 cup of the tomato mixture. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 27184,"Turkey Schnitzel 8 slices white bread, crusts removed 1/4 cup grated Parmesan 1 tablespoon chopped fresh thyme 1 teaspoon finely grated lemon zest 2 large eggs, beaten 2 tablespoons whole milk Freshly ground black pepper Flour for dredging Two 2 1/2-ounce turkey cutlets (scaloppini) Kosher salt 1/4 cup unsalted butter, divided 2 lemon wedges Instructions: In a food processor, pulse the bread into crumbs. Add the Parmesan, thyme, and lemon zest. Transfer the flavored breadcrumbs to a shallow bowl or lipped plate. In a medium bowl, whisk together the eggs and milk and season with pepper. Place the flour in a shallow bowl or dish. Season 1 scaloppini with salt and pepper. Dredge the scaloppini in the flour and shake off any excess, then dip it in the egg mixture; finally coat the meat evenly with the breadcrumbs. Set on a plate or piece or waxed paper. Repeat with the other scaloppini. Heat 2 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded scaloppini and cook, swirling the skillet in a tight circle (which keeps the scaloppini moving around the skillet), until golden brown and cooked through, about 1-1/2 minutes for the first side. Turn the meat and cook for 1 minute on the second side. Transfer to a plate and cover very loosely with foil while you cook the other scaloppini. Serve with the lemon wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27185,"Beef Stew with Butter Beans, Peas, Carrots, and Red Wine 2 pounds beef stew cubes 1 cup flour Salt and pepper Olive oil, for sauteing 2 onions, diced 3 cloves garlic crushed 1/2 bottle red wine 2 cups chicken stock 3 cups chopped fresh tomatoes 1 bag baby carrots 1 bag butter beans 1 bag frozen peas 1 dash hot sauce 1/4 cup capers Instructions: Dust off the excess flour. Sear beef cubes in hot oil and remove from pan. Saute 2 onions and garlic until translucent. Add beef back to pan and deglaze with wine. Add the chicken stock and tomatoes and let simmer for 1/2 hour. Add the carrots and simmer for another 1/2 hour. Add butter beans, peas, hot sauce and capers. Season and simmer for 1 hour or until the meat is fork tender. Check the seasoning. Serve on buttered bowtie noodles. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 27186,"Braised Gochujang Chicken with Miso Eggplant Terrine Kosher salt 6 chicken thighs Oil, for frying 1 cup chicken broth 6 tablespoons gochujang sauce 2 tablespoons soy sauce 1/2 tablespoon fish sauce 2 cloves garlic, minced
4 tablespoons mirin 8-inch knob of ginger, minced 3 bunches scallions, roughly chopped 1 1/2 tablespoons sesame oil 5 tablespoons miso paste 1 large egg 4 cups panko breadcrumbs 3 pounds Chinese eggplant 1 block silken tofu, sliced 1 head Napa cabbage Instructions: Salt the chicken thighs on all sides and let rest for 15 minutes at room temperature. Pat them dry, then sear in some oil in a Dutch oven over medium-high heat skin-side down until golden brown, 3 to 5 minutes. Repeat on the other side. Add broth, gochujang, soy sauce, fish sauce, garlic, 2 tablespoons mirin and half the ginger. Mix well. Reduce heat to low and cover the pot, leaving a small crack for steam to exit. Braise for 30 minutes. Meanwhile, pulse the scallions, the remaining ginger and 1/2 tablespoon sesame oil in a food processor. Season to taste. Set aside. Whisk miso, egg, remaining 2 tablespoons mirin and 1 tablespoon sesame oil together in a shallow bowl. Spread panko on a sheet tray. Slice eggplants lengthwise into 1/4-inch planks. Dredge eggplants in miso batter, then panko. Arrange on another sheet tray. Continue this process until all the eggplant is done. Heat frying oil to 350 degrees F in a deep fryer or Dutch oven. Fry eggplant until the panko is golden brown and the eggplant is cooked through. Layer eggplant, tofu, then ginger-scallion sauce in a casserole dish. Repeat until eggplant is done. Remove the chicken from the pot. Julienne the Napa cabbage and add to the pot. Cook the cabbage on medium-high heat until wilted and sauce is reduced, about 5 minutes. Slice the eggplant terrine and place on plate. Spoon vegetables on plate, then add chicken on top. Spoon extra sauce and vegetables over the chicken and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 27187,"Roast Beef-Broccoli Rabe Subs 1 14-ounce bag shredded coleslaw mix 1 cup chopped giardiniera, plus 6 tablespoons brine
1/4 cup extra-virgin olive oil 2 teaspoons sugar 3 cloves garlic, sliced 1/4 teaspoon red pepper flakes 1 1/2 cups low-sodium chicken broth 1/2 teaspoon dried oregano 1 small bunch broccoli rabe, trimmed and roughly chopped 4 6-inch sesame sub rolls, split 8 slices provolone cheese 1-pound deli-sliced low-sodium roast beef Instructions: Preheat the oven to 450 degrees F. Combine the coleslaw mix, giardiniera and brine, 2 tablespoons olive oil and the sugar in a large bowl; toss well. Set aside at room temperature. Heat the remaining 2 tablespoons olive oil in a large pot over medium heat. Add the garlic and cook until just golden, about 2 minutes. Add the red pepper flakes and chicken broth. Bring to a simmer and stir in the oregano; cook 2 to 3 minutes. Add the broccoli rabe, cover and cook until just tender, about 3 minutes. Arrange the rolls cut-side up on a baking sheet and bake until just lightly toasted, 2 to 3 minutes. Remove and immediately top each with 2 slices cheese; let melt slightly. Remove the broccoli rabe to a bowl using tongs and add the roast beef to the pot. Cover and simmer until hot, about 1 minute. Divide the roast beef among the rolls and top with the broccoli rabe. Serve with the slaw. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 27188,"Mini Eight-Layer Dips 1 tablespoon canola oil 2 cloves garlic, minced
One 15.8-ounce can black-eyed peas, undrained
1/3 cup unsalted vegetable stock
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper 3 small ripe avocados Juice of 1/2 large lime (about 4 teaspoons)
1/4 cup diced onion
2 tablespoons chopped fresh cilantro
2 teaspoons hot sauce
1/2 teaspoon kosher salt
2 cloves garlic, minced
1 cup sour cream 1 cup fresh salsa
1 cup Mexican blend cheese
2 green onions, sliced
2 tomatoes, chopped
One 2.25-ounce can sliced ripe olives, drained
Tortilla strip chips, for dipping
Instructions: Make the refried black-eyed peas: Heat the oil in a large skillet over medium heat. Add the garlic and saute 30 seconds. Add the black-eyed peas, vegetable stock, chili powder and cumin. Mash the mixture with a potato masher. Simmer until thickened, about 10 minutes. Season with salt and pepper. Set aside to cool slightly. Make the guacamole: Peel, pit and mash the avocados in a medium bowl. Add the lime juice, onion, cilantro, hot sauce, salt and garlic. Mash to desired consistency. To finish: Layer the refried black-eyed peas in eight 6-ounce jars, followed by the guacamole, sour cream, salsa, cheese, green onions, tomatoes and olives. Serve with the tortilla strip chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 27189,"Tangerine-Maple Glazed Chicken Thighs and Drumsticks 5 tablespoons canola oil 1 small red onion, coarsely chopped 1 quart tangerine juice or tangerine-orange juice, not from concentrate 4 sprigs fresh thyme 1 tangerine or orange, zested 1/4 cup pure maple syrup 1 tablespoon low-sodium soy sauce 1 teaspoon coarsely ground black pepper, plus more for seasoning 8 chicken drumsticks 8 bone-in chicken thighs Salt 2 green onions, thinly sliced, for garnish Grilled oranges and tangerines, for garnish Instructions: Heat the grill to medium-high. Heat 2 tablespoons of the oil in a medium saucepan over high heat, add the onion and cook until soft, 3 to 4 minutes. Add the juice and thyme, bring to a boil and cook, stirring occasionally, until thickened and reduced to approximately 1/2 cup, 20 to 25 minutes. Strain the mixture into a bowl and whisk in the syrup, soy sauce and black pepper and let cool to room temperature. Can be made 2 days in advance and brought to room temperature before using. Brush chicken on both sides with the remaining oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through. Begin brushing with the glaze during the last 5 minutes of grilling. Remove to a platter and sprinkle with the green onion. Garnish with grilled citrus. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27190,"Christmas Tree Tarts One 14.1-ounce box refrigerated rolled pie crusts, such as Pillsbury 1 large egg
One 21-ounce can cherry pie filling
Fresh rosemary sprigs, for garnish
2 tablespoons confectioners' sugar
Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Unroll one of the pie crusts onto a cutting board. Using a 2 1/2-inch plain-edged round cutter, cut out 8 circles from the crust. Place the circles on the parchment-lined baking sheet. Discard the remaining dough. Unroll the second pie crust onto the cutting board. Using the same 2 1/2-inch round cutter, cut out 8 more circles. Then, use a 2-inch plain-edged round cutter and cut out 8 smaller circles from the larger circles on the board. Set aside the rings. Using a 1 1/2-inch Christmas tree cutter, cut out 8 small trees from the smaller full circles. You should now have eight 2 1/2-inch full circles, eight 2 1/2-inch rings and eight small Christmas trees of dough. Beat the egg with 1 tablespoon of water. Use your finger or a brush to brush the edge of the 2 1/2-inch circles. This will help the rings adhere during baking. Lay the rings on top of the egg-washed circles. Working carefully, spoon 3 cherries into the center of each tart. Place a tiny tree on top of each tart over the cherries. The trunk of the tree should be touching the outer ring. Using your finger or a pastry brush, brush the pie-crust ring and tree with the egg wash. Bake the tarts until the dough is golden brown, about 15 minutes. Allow to cool completely. Create a bed of rosemary on a platter or cake stand and arrange the baked tarts on top of the rosemary. Dust with confectioners' sugar and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Brut]

" 27191,"Vermont White Cheddar Mac N' Cheese Cake 1 pound butter (recommended: Plugra) 1 shallot, diced 1/2 cup champagne vinegar 2 cups good white wine 1 quart heavy cream 1 pound Vermont Cheddar, cubed 2 egg whites 2 cups grated Parmigiano-Reggiano 1 cup panko bread crumbs 2 tablespoons diced fresh chives 1 tablespoon finely chopped flat-leaf Italian parsley 1 teaspoon chopped fresh oregano leaves 1 pound elbow noodles, cooked al dente 2 cups fresh corn, blanched 8 ounces apple smoked bacon, chopped and rendered 2 tablespoons butter 2 tablespoons extra-virgin olive oil 4 ounces butter, plus 4 ounces 2 shallots, diced 1 bulb celery root, peeled and diced 3 cups milk 1 cup heavy cream, as needed 3 teaspoons chopped truffles Salt Freshly ground white pepper White truffle oil, to taste 5 baby celery ribs 2 tablespoons chive oil Instructions: Preheat oven to 375 degrees F. Put butter in a 4-quart heavy bottom pan; melt slowly. Add the shallots and sweat for 10 minutes. Add vinegar and white wine and reduce for 15 minutes. Pour in cream and reduce by half. Transfer to blender; slowly add Cheddar while pulsing to heavy thickness. Hold warm. In a medium bowl, lightly whisk 2 egg whites. In a separate medium bowl, combine all dry ingredients. For the cake: Place noodles, bacon, and corn in a large bowl; toss with fonduta until well coated. Place mixture in a shallow baking dish. Place a weight on top of it (e.g. another baking dish) and press for 30 minutes in the refrigerator. Once set, ring mold 5 cakes. Dip top of each cake in egg white, then into breading. In a nonstick pan, melt butter and olive oil until just crackling. Place cakes, bread side down on pan. Saute 4 minutes; place in oven for 8 minutes. Remove and drain on paper towels. Keep warm. For the puree: Melt 4 ounces of butter. Saute shallots 5 minutes. Add celery root and milk and cook over medium heat for 20 minutes. Drain and place celery root in a blender. Add the remaining 4 ounces of butter and blend until smooth adding the cream, as needed. Season truffles with salt, pepper, and white truffle oil. Stir in truffles. Hold warm. To assemble: Place a pool of celery sauce on each plate. Place macaroni and cheese cake in center. Garnish with baby celery and chive oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 27192,"Turkey Fajita Rice Bowls 1 cup basmati rice Kosher salt 2 bell peppers (1 red, 1 yellow), cut into thick strips 1 large white onion, sliced into thick rings 3 tablespoons extra-virgin olive oil Freshly ground pepper 1 1/2 pounds turkey cutlets (about 6) 1 tablespoon fajita seasoning Juice of 1/2 lime 1 cup fresh cilantro 1 avocado, sliced 1/2 cup sour cream 1/2 cup pico de gallo or salsa Instructions: Preheat a grill to high. Combine the rice, 12/3 cups water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to low and stir. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Let stand, covered, 5 minutes. Meanwhile, put 1 bell pepper strip and 2 outer rings from 1 onion slice in a blender; set aside. Brush the remaining bell peppers and onion with 2 tablespoons olive oil; season with salt and pepper. Toss the turkey with the remaining 1 tablespoon olive oil and the fajita seasoning; season with salt and pepper. Grill the peppers and onion, turning halfway through, until tender and charred in spots, about 10 minutes. Remove the vegetables to a large bowl; add the lime juice. Season with salt and pepper and toss. Grill the turkey until marked and cooked through, 2 to 3 minutes per side. Remove to a cutting board; slice into strips. Puree the reserved bell pepper and onion with 1/4 cup water, the cilantro and 1/4 teaspoon salt. Fluff the rice with a fork and stir in the cilantro puree. Divide the rice among bowls; top with the turkey, vegetables, avocado, sour cream and pico de gallo. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 27193,"Buttered Beets and Peas with Onions: Two UK-favorite sides in under 10 minutes 4 tablespoons butter, divided 2 tablespoons chopped fresh flat-leaf parsley 2 cans sliced beets, 15 ounces, drained 1 cup frozen pearl onions, defrosted 2 boxes frozen baby peas, 10 ounces each Salt Instructions: In a medium skillet over moderate heat melt 2 tablespoons butter, add parsley and sliced beets. Warm through, season with salt and serve. In a second skillet, also over moderate heat, melt remaining butter, add onions and warm through. Add peas and cook 5 minutes. Season with salt and transfer to a serving dish. If your stovetop is too crowded when you find your pocket-of-time to deal with the sides, feel free to use your microwave for either of these dishes, loosely covering beets or peas. Microwave on high, but check them every couple of minutes -- you're just warming them through and melting the butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27194,"Peach Whisky Chicken 2 tablespoons butter 2 tablespoons olive oil
12 chicken legs or thighs, bone in, skin on
1 yellow onion, diced
1 1/2 cups whisky
4 cups barbecue sauce
1 cup peach preserves
2 tablespoons Worcestershire sauce
4 peaches, pitted and sliced into 8 slices each
Mashed potatoes, for serving 3 green onions, sliced thin, for serving Chopped fresh parsley, for serving Instructions: Preheat the oven to 300 degrees F. Heat the butter and olive oil in a large skillet or pot over medium-high heat. Add the chicken pieces and cook until golden brown on all sides, about 5 minutes. Remove from the skillet and set aside. Add the onions to the skillet and stir and cook over medium heat until translucent, about 3 minutes. Pour in the whisky, taking care if you are cooking over an open flame. Cook for 3 minutes or so, allowing the whisky to cook and reduce. Grab your favorite bottled barbecue sauce and pour it into the pan. Add the peach preserves, Worcestershire sauce and 1/2 cup water to the sauce, then whisk to combine. Add the chicken back to the pan. Then throw in the peaches. Cover the skillet with a lid or aluminium foil, and then roast in the oven until the chicken is tender and falling off the bone? the sauce is beautiful and rich? and the peaches are soft (about 1 1/2 hours). That's how you know it's done! Serve the chicken over a big mound of mashed potatoes, spooning the sauce over the whole thing. Sprinkle with green onions and parsley, then watch your loved ones gobble it up. ","[Burgundy, Pinot Grigio, Tempranillo, Garnacha]

" 27195,"How to Make Homemade Apple Cake | Apple Cake 1 1/2 pounds Golden Delicious apples, peeled, cored and cut into 1/2-inch slices 1 lemon, juiced 1/4 cup sugar 1 teaspoon ground cinnamon 4 large eggs 1/2 cup vegetable oil 1 stick unsalted butter, melted 2 cups sugar 1 tablespoon pure vanilla extract 1/2 cup warm water 2 1/2 cups all-purpose flour 1/2 teaspoon salt 1 tablespoon baking powder Instructions: Preheat the oven to 350 degrees F. Mix the apples with the lemon juice, sugar, and cinnamon in a mixing bowl and let stand while you make the batter. Lightly whisk the eggs in a large mixing bowl. Add the oil, melted butter, sugar, vanilla and water and whisk until smooth. In a separate mixing bowl combine the flour, salt, and the baking powder. Use a whisk to mix the dry ingredients together. Gradually stir the flour mixture into the wet mixture and stir just until incorporated. Do not overmix. Generously grease and lightly flour a Bundt pan. Pour 1/4 of the batter into the pan, and then arrange a 1/3 of the apples around the top of the batter. Make 2 more layers of apples, smoothing the batter over them after each addition. Top off with the last of the batter and smooth. Bake about 1 hour 10 minutes, until risen, the top is nicely browned, and a sharp knife inserted in the middle of the cake comes out dry. Let cool in the pan until the cake starts to release from the sides before unmolding. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27196,"Barbecue Bacon Wedge Salad with Grilled Corn 1 tablespoon olive oil 1 ear corn, shucked 1/4 cup barbecue sauce 2 tablespoons apple cider vinegar 1 tablespoon dark brown sugar 1/2 pound slab bacon about 1 inch thick, halved lengthwise 1 head iceberg lettuce, quartered into wedges 1 cup cherry tomatoes, halved Kosher salt and coarsely ground black pepper Blue Cheese Dressing, recipe follows 2 tablespoons Ryan\u2019s Pickled Red Onions, recipe follows 1/2 cup mayonnaise 2 tablespoons buttermilk 1 tablespoon white vinegar 1/4 teaspoon sugar Dash hot sauce Kosher salt and freshly cracked black pepper 1/4 cup crumbled blue cheese 1 medium red onion, thinly sliced 1 tablespoon whole black peppercorns 1/4 cup apple cider vinegar 1/4 cup white vinegar 2 tablespoons sugar 2 teaspoons kosher salt Instructions: For the corn: Preheat the broiler. Line a baking sheet with foil. Rub the oil on the corn on the prepared baking sheet. Broil the corn, turning every few minutes, until charred on all sides, about 10 minutes. Remove the corn and let it cool slightly, then cut the kernels from the cob and set aside; discard the cob. For the bacon: Preheat the oven to 350 degrees F. Line a baking sheet with parchment. Mix the barbecue sauce, vinegar and sugar in a small bowl. Put the bacon on the prepared baking sheet and brush with a layer of the sauce. Bake, flipping and basting with more sauce every 10 minutes, until the bacon is cooked through and juicy and the sauce is sticky and dark, 45 to 55 minutes. Cut the bacon in half crosswise to yield 4 pieces. To assemble the salad: Arrange the wedges of lettuce on a large platter. Add the tomatoes, corn and bacon around the wedges. Season the lettuce and tomatoes with salt. Top with coarsely ground pepper. Spoon the dressing over the lettuce wedges and top with the pickled onions. Serve immediately. Mix the mayonnaise, buttermilk, vinegar, sugar and hot sauce in a medium bowl. Season with a pinch each of salt and pepper, then fold in the blue cheese, leaving a few lumps of cheese. Place the onions and peppercorns in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a medium bowl until the sugar is dissolved. Pour over the onions and refrigerate for 2 to 3 hours. The pickled onions will keep about 2 weeks in the fridge. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 27197,"Salmon with Lentils 1/4 cup extra-virgin olive oil, plus more for drizzling 2 leeks, white and light-green parts only, halved lengthwise and chopped 2 carrots, diced 3 cloves garlic, chopped 1 tablespoon tomato paste 1 cinnamon stick 1/2 pound (1 1/4 cups) French brown or green lentils 1 bunch Swiss chard 3 6-ounce center-cut skinless salmon fillets Kosher salt and freshly ground pepper 1 tablespoon honey Juice of 1 lemon Instructions: Heat 1/4 cup olive oil in a skillet over medium heat. Add the leeks and carrots and cook until tender, 5 minutes. Add the garlic and tomato paste and cook 1 minute. Increase the heat to high; add 4 cups water, the cinnamon stick and lentils. Bring to a boil, then reduce the heat to medium-high, cover and simmer until tender, 20 minutes. Meanwhile, remove the Swiss chard stems; reserve 3 leaves and chop the rest. Place the whole leaves over the lentils, cover and wilt, 1 minute. Remove the chard and cover the lentils. Season the salmon with salt and pepper and wrap a wilted chard leaf around each fillet. Reserve about 1 cup lentils for Warm Beet and Lentil Salad. Stir the honey and lemon juice into the remaining lentils and season with salt and pepper. Stir in the chopped chard. Place the wrapped salmon on top of the lentils, drizzle with olive oil and season with salt and pepper. Cover and cook over medium-high heat until the fish is just cooked through, 6 minutes. Remove the salmon and cut into pieces. (If the lentils are dry, add a splash of water.) Divide lentils among bowls and top with salmon. Turn leftover lentils into Warm Beet and Lentil Salad With Goat Cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 27198,"The Angry Hawaiian Burger 1 1/3 cups diced pickled jalapenos 1 1/3 cups diced pineapple
1 cup barbecue sauce
22 ounces sliced bacon
4 1/3 pounds ground beef (80 percent lean, 20 percent fat)
Seasoned salt 4 buns 4 tomato slices
4 cups shredded lettuce, split into 4 portions
8 slices provolone Instructions: Make the angry Hawaiian sauce: Combine pickled jalapenos, pineapple and barbecue sauce in a bowl. Place bacon in large pot and cover with water. Boil until most of the fat is rendered, about 45 minutes. Drain bacon. Preheat a grill or pan, then form bacon into 4 patties and sear until crispy. Divide beef into 4 patties. Sprinkle beef patties with seasoned salt and cook over medium-high heat until desired doneness. Meanwhile, toast buns to desired doneness. Place one tomato slice on each bun bottom, then top with one portion shredded lettuce. Top beef patties and bacon patties with slices of provolone, then top each cheesed beef patty with a cheesed bacon patty. Top patties with angry Hawaiian sauce and bun tops, then finish by closing with bun bottoms. ","[Zinfandel, Syrah, Tempranillo, Garnacha]" 27199,"Vietnamese Pork Sandwich 2 cups white distilled vinegar 3 tablespoons sugar 2 tablespoons kosher salt 2 cups julienned daikon radish (cut into strips or run through a mandoline)
1 cup julienned carrots 1/2 English cucumber, partially peeled in sections to leave some skin on, cut into half moons 1 cup mayonnaise 1 to 2 tablespoons Sriracha 1/2 teaspoon toasted sesame oil 2 tablespoons vegetable oil 1 large yellow onion, 1/4-inch dice (about 2 cups) 1 heaping tablespoon peeled and finely grated ginger 8 cloves garlic, minced 2/3 cup chicken stock 1/2 cup fish sauce 1/2 cup hoisin sauce 1/2 teaspoon ground black pepper 2 pounds ground pork Six 8-inch hoagie rolls 2 fresh jalapenos, halved and thinly sliced 1 cup fresh cilantro leaves 1/2 cup salted roasted peanuts, chopped Instructions: For the pickled vegetables: Heat the vinegar, sugar and salt in a small pot until the sugar and salt are dissolved. Pour the hot vinegar mixture over the daikon, carrots and cucumbers. Let steep for at least an hour. For the spicy mayonnaise: Mix the mayonnaise, Sriracha and sesame oil together. Adjust the heat by either adding more Sriracha or mayonnaise. For the pork: Heat the canola oil in a straight-sided skillet over medium heat. Add the onions and cook until slightly softened, 4 to 6 minutes. Add the ginger and garlic and cook another 2 minutes. Add 1/2 cup of the pickling liquid from the pickled vegetables and cook until reduced by half, 1 to 2 minutes. Add the chicken stock, fish sauce, hoisin sauce and black pepper and stir to combine. Simmer until reduced slightly and thickened, 10 to 15 minutes. Add the ground pork, breaking up the meat with the back of a wooden spoon or spatula, and cook until the pork is cooked through, 6 to 8 minutes. For the sandwich build: Preheat the oven to 350 degrees F. Heat the rolls for 5 minutes, to crisp the crust and soften the interior. Slice the rolls open, but keep them hinged. Schmear desired amount of spicy mayo on the bottom roll, place some pork on top of that, top with some pickled vegetables, fresh jalapenos, cilantro leaves, and finish with the chopped peanuts. Grab with two hands, eat whole and close your eyes while enjoying this first class ticket to Saigon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 27200,"Blue Cheese Burger 1 pound ground beef 1/2 tablespoon cayenne 1/2 table spoon garlic powder 1/2 tablespoon dried oregano 6 ounces blue cheese, cut into 4 slices 1/2 table spoon oregano 4 hamburger buns, split Instructions: Season the beef with the cayenne, garlic powder and oregano in a medium bowl. Form the beef mixture into 4 patties. Divide each patty, through the center, into 2, and flatten. Place the blue cheese on 1 patty and top with the other patty. Pinch the edges to seal. Grill burgers in a cast-iron pan or on a grill over medium-high heat to desired degree of doneness. Serve on the hamburger buns. ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 27201,"Lemon Dill Cod ? cup lemon juice 1 tablespoon olive oil 4 teaspoons Dijon mustard 1-? tablespoons Spice Islands? Dill Weed 1 teaspoon Spice Islands? Garlic Powder ? teaspoon Spice Islands? Lemon Pepper Seasoning ? teaspoon sugar 4 pieces (6 ounces, each) cod fillets Instructions: Combine all ingredients except cod in a large resealable plastic bag and mix. Add cod. Seal and marinate in refrigerator for 20 minutes. Remove fish from bag: discard marinade. Place fish on a broiler pan or grill pan coated with cooking spray. Broil or grill for 4 minutes on each side or until fish flakes easily when tested with a fork. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27202,"Grilled Tenderloin with Potato Puree 4 cups peeled and medium-diced potatoes Six 6-to-7-ounce center cut tenderloins Salt and freshly ground black pepper 1/4 cup clarified or drawn butter 1/2 stick unsalted butter, at room temperature 1 teaspoon ground white pepper Vegetables and sauce of choice, for serving Instructions: Bring a large pot with 8 cups water to a boil over high heat. Once the water is boiling, add the potatoes and cook until fork soft, 12 to 15 minutes. Once cooked, remove the pot from the stove, drain the potatoes into a colander and allow to completely drain. While the potatoes are cooking, preheat a grill to 350 degrees F. Sprinkle the steaks with salt and black pepper, and begin cooking on the grill. Cook the first side 2 to 3 minutes, then flip to the second side and cook another 2 to 3 minutes. After the second side is cooked, flip back to the first side, cook 2 to 3 more minutes and then finish on the second side for a final 2 to 3 minutes for medium-rare to medium. This \four side\ cooking will result in evenly grilled and cooked steaks. After the final cooking, remove from the grill and spoon the clarified butter over the steaks. Allow to rest until serving, 3 to 5 minutes. The butter will help the steaks stay at the present grilled temperature. To finish, add the drained potatoes to a mixer fitted with a whisk attachment and whisk until the potatoes are broken down, 1 to 2 minutes. Add the room temperature butter, 1 tablespoon salt and the white pepper, and finish mixing on high speed until smooth, 4 to 5 minutes. Taste and add additional seasoning if preferred. Serve the steaks with the potatoes and vegetables and sauce of choice. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 27203,"Pasta with Mussels and Shrimp 12 ounces large shrimp Kosher salt 2 tablespoons extra-virgin olive oil 1 onion, sliced 3 stalks celery, thinly sliced, plus leaves for topping 1/2 cup dry white wine 1/4 teaspoon red pepper flakes 1 28-ounce can whole plum tomatoes, crushed by hand 12 ounces campanelle pasta (or other short pasta) 1 pound mussels, scrubbed and debearded 1/4 cup chopped fresh parsley Instructions: Butterfly the shrimp: Peel the shrimp, then cut along the curved side with a small sharp knife, about three-quarters of the way through. Devein the shrimp and set aside. Bring a large pot of salted water to a boil. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 4 minutes. Add the wine and cook until reduced, 1 to 2 minutes. Season with 1/2 teaspoon salt and the red pepper flakes. Add the tomatoes and bring to a simmer; cook until slightly thickened, 10 to 12 minutes. Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain. Add the mussels to the tomato sauce, cover and cook until they just begin to open, 2 to 4 minutes. Add the shrimp, cover and cook until the shrimp is cooked through and the mussels have opened fully, 2 to 4 more minutes. (Discard any unopened mussels.) Add the pasta to the sauce and stir to coat, stirring in enough of the reserved cooking water to loosen the sauce. Divide among bowls; top with the parsley and celery leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 27204,"Creole Meuniere Sauce 1 cup Worcestershire sauce 1/2 cup chopped yellow onions 2 bay leaves 2 lemons, peeled, with pith discarded and cut in half 3/4 cup heavy cream 1 pound (4 sticks) unsalted butter, cut into 1/2-inch dice 1/2 teaspoon Creole Seasoning 1/4 cup chopped scallions Instructions: In a medium-sized nonreactive saucepan, combine the Worcestershire, onions, bay leaves, and lemons, and cook over medium-high heat. Mash the lemons down with the back of a spoon and bring mixture to a boil. Reduce heat to a simmer until mixture becomes slightly thick, about 8 to 10 minutes. Add cream and whisk to blend. Cook 1 minute. Add butter bit by bit, whisking constantly until completely melted and blended into the mixture. Add Creole seasoning and stir to incorporate. Strain sauce through a fine-meshed sieve or colander lined with cheesecloth. Garnish with scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27205,"Sun-Dried Tomato Artichoke Buttons 8 Roma tomatoes, cored and sliced lengthwise 2 tablespoons balsamic vinaigrette Salt and pepper 2 (14-ounce) cans artichoke bottoms, rinsed and drained 2 tablespoons lemon juice 12 balls fresh mozzarella in water, cherry tomato size 1/4 cup jarred basil pesto Instructions: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Slice the ends off each tomato, cut them in half lengthwise and carefully remove the seeds. Put the tomatoes in a bowl, toss with the balsamic vinaigrette, and season with salt and pepper. Place the tomatoes cut side up on the baking sheet and roast for 3 hours. Transfer the tomatoes to a plate to cool. (Tomatoes can be made ahead and kept covered in the refrigerator for 2 days.) Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Put the artichoke bottoms into a bowl and toss with the lemon juice. Let sit for 5 minutes. Rinse the artichokes with cold water and pat them dry. Trim the bottoms so that they will sit flat and arrange on the baking sheet. Top each artichoke with half a roasted tomato, a mozzarella ball, and a teaspoon of pesto. Put them into the oven and roast for about 5 minutes. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 27206,"Ricotta Pie 2 cups all-purpose flour 1 tablespoon sugar 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup cold vegetable shortening, cut into bits 1 large egg, beaten lightly 2 to 3 tablespoons ice water 1 1/2 pounds ricotta, drained well 3/4 cup sugar 5 large eggs 1 tablespoon vanilla extract 1/2 teaspoon ground cinnamon 1/2 cup diced candied fruit 1/2 cup semisweet chocolate chips Instructions: To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm. On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling. Filling: Preheat the oven to 350 degrees F. In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell. Bake the pie for 45 minutes, or until just set. Let cool and chill. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 27207,"Grilled Apple and Brie Quesadilla with Strawberry Apple Dipping Sauce 1/4 cup cream cheese 8 soft taco size flour tortillas 1/2 pound brie, cut into thin strips 1 apple sliced thin 1 (8-ounce) jar strawberry jam 1/4 cup applesauce 1 pinch ground cinnamon Instructions: Preheat grill pan over medium heat. Spray pan with nonstick spray when ready to start cooking. Spread the cream cheese evenly over 4 of the tortillas. Evenly divide Brie strips on top of the cream cheese. Divide apple slices on top of Brie. Place remaining tortillas on top to make 4 quesadillas. Place each quesadilla on grill pan and grill 3 minutes per side or until tortilla is browned with grill marks. Use spatula to flip tortilla. Once grilled, remove from heat and let cool for about 2 minutes before slicing. Cut each quesadilla into 6 pieces and serve warm. Serve with dipping sauce. For Sauce: Combine all ingredients in a bowl and microwaves for 1 to 2 minutes until hot. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 27208,"Dried Cherry Almond Scones 3 cups all-purpose flour 1 cup sugar 1 tablespoon baking powder 1 lemon, zested Pinch salt 1/2 teaspoon ground cinnamon 1 1/2 sticks cold butter, cut into pea size pieces 1 cup dried cherries 1/2 cup toasted sliced almonds 1/2 cup heavy cream Turbinado sugar, for garnishing Honey Butter, recipe follows 1/2 pint cold heavy cream 2 tablespoons honey 1 orange, zested Instructions: Preheat oven to 375 degrees F. In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt and cinnamon. Add in the butter and rub with your fingers into the dry ingredients until a coarse meal forms. Add in the cherries and almonds. Add the heavy cream and combine it into the butter flour mixture. Form the dough into a 1-inch thick disk and cut it into 6 wedges. Sprinkle each wedge generously with the turbinado sugar. Transfer the wedges to a parchment-lined sheet pan and bake in the preheated oven for 17 to 18 minutes, turning the pan halfway through. Serve warm with Honey Butter. In a stand mixer fitted with the whisk attachment, add all ingredients and whip on high speed until the cream starts to clump and turn light yellow. Continue mixing as butter forms and the buttermilk begins to separate out. Scrape sides and continue mixing until mixture is one lump of butter. Place butter into a clean container or serving dish and store in the refrigerator until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 27209,"Figueroa Cupcakes: Chunky Lemon Fig Cake, Salted Honey Fig Compote, Cream Cheese Frosting 14 ounces all-purpose flour 2 teaspoons baking soda 1/2 teaspoon baking powder 3/4 teaspoon salt 4 ounces unsalted butter 2 ounces extra-virgin olive oil 15 ounces dark brown sugar 2 eggs 1 basket ripe figs, chopped Zest of 2 lemons 1 basket ripe figs, chopped 1/4 cup granulated sugar 1 tablespoon honey 1 teaspoon sea salt (fleur de sel) 12 ounces cream cheese 8 ounces butter 1 1/2 pounds powdered sugar, sifted 1 teaspoon vanilla extract Instructions: For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with 24 muffin liners. In a medium bowl, whisk the flour, baking soda, baking powder and salt until well combined. In the bowl of an electric mixer with the paddle attachment, cream the butter, oil and brown sugar. Add the eggs, one at a time, scraping the bowl as needed. Add the figs and lemon zest and mix for about a minute until well combined. With the mixer on low, gradually add the flour mixture just until combined. Then remove from the mixer and scrape by hand. Fill the prepared muffin pans three-quarters full with batter and bake until a toothpick inserted comes out clean, about 24 minutes. For the fig compote: In a medium saucepan over medium heat, combine the figs, granulated sugar, 1/4 cup water and the honey. Bring to a boil and stir until the water has evaporated and the figs are soft. Add the sea salt and refrigerate until cool. For the frosting: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until fully incorporated. To assemble: Use a knife to make a hole in the center of the cupcakes. Fill with salted honey fig compote, and then frost with cream cheese frosting. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27210,"Chicken and Green Bean Casserole Salt 1 1/2 pounds green beans, trimmed and cut into thirds 1 tablespoon EVOO 1/2 pound button mushrooms, sliced 4 tablespoons butter 2 large shallots, chopped 3 to 4 cloves garlic, chopped Pepper 2 tablespoons chopped fresh thyme 4 tablespoons flour 1/2 cup dry white wine 2 cups chicken stock/poaching liquid from Poached Chicken, recipe follows 1 cup cream or half-and-half 1 wheel Boursin (5.4 ounces) or other garlic-and-herb cheese 1 1/2 pounds cooked pulled or sliced Poached Chicken, recipe follows 2 to 3 tablespoons fresh chopped tarragon or 1 tablespoon dried tarragon Fried Onions, homemade or store-bought, recipe follows One 4- to 5-pound chicken 2 ribs celery, coarsely chopped 1 carrot, peeled and coarsely chopped 1 onion, peeled and quartered 2 cloves garlic, crushed 1 lemon, sliced 1 large fresh bay leaf 1 teaspoon whole black peppercorns Herb bundle of parsley, rosemary and thyme tied with a string Salt Frying oil 1 small to medium onion, very thinly sliced 1 cup buttermilk 1 cup flour, aggressively seasoned with salt, pepper and paprika Instructions: For the casserole: Heat a few inches of water to a low boil, add salt and the green beans and cook 3 to 4 minutes to tender-crisp, drain. Heat the EVOO in a large, deep skillet over medium to medium-high heat, add the mushrooms and lightly brown them, 7 to 8 minutes. Add the butter, shallots and garlic, season with salt, pepper and thyme, and stir 2 to 3 minutes more. Add the flour, stir a minute, add the wine, stir in the stock and thicken. Add the cream and Boursin and reduce the heat to simmer. Add the green beans and chicken and thicken a bit; stir in the tarragon. Transfer into a casserole dish and cool. Cover and refrigerate for a make-ahead meal. To reheat: Bring back to room temp. Bake at 375 degrees F until bubbly, 50 to 60 minutes; top with homemade or store-bought Fried Onions. Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat. Heat 2 to 3 inches of frying oil to 365 degrees F in a countertop fryer or in a deep medium pot over medium to medium-high heat. Separate the onion rings and soak in the buttermilk. Toss a few rings at a time into the flour and fry until crisp; drain on paper towels and repeat with the remaining onions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 27211,"Sheet-Pan Thanksgiving for Two Cooking spray 1 small acorn squash, halved, seeded and sliced into 1-inch-thick wedges 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/4 cup chopped fresh parsley, plus more for topping
1 tablespoon chopped fresh rosemary 1 teaspoon poultry seasoning 1 large clove garlic, minced 2 small turkey drumsticks (2 to 3 pounds total) 1/2 pound brussels sprouts, trimmed and halved 5 to 6 strips lemon zest (from 1 lemon) 7 to 8 sprigs thyme 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper
1 small sweet potato, halved 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper 2 tablespoons unsalted butter, at room temperature 2 tablespoons packed dark brown sugar 1 teaspoon ground cinnamon 2 tablespoons chopped toasted pecans 1 cup low-sodium chicken broth 1 large egg 4 teaspoons finely chopped fresh sage 3 tablespoons unsalted butter, melted 2 cups bread cubes (about 8 ounces) 1 small carrot, diced 1 stalk celery, diced 1/2 small onion, diced 1/2 Granny Smith apple, diced Kosher salt and freshly ground pepper 1 1/2 cups cranberries (fresh or frozen) 1/2 cup sugar Instructions: Line a rimmed baking sheet with heavy-duty foil and coat with cooking spray. Make the turkey and squash: Toss the acorn squash, 1 tablespoon olive oil and 1/2 teaspoon each salt and pepper in a large bowl; arrange the squash on one-third of the baking sheet. In the same bowl, combine the parsley, rosemary, poultry seasoning, garlic and 1/2 teaspoon each salt and pepper. Add the turkey and the remaining 1 tablespoon olive oil and toss to coat; arrange the drumsticks on top of the squash.
Make the brussels sprouts: In the same large bowl, toss the brussels sprouts, lemon zest, thyme, olive oil and 1/2 teaspoon each salt and pepper. Add to the baking sheet. Wipe the bowl clean. Make the sweet potatoes: Rub the cut sides of the sweet potato with the olive oil and season with salt and pepper. Arrange cut-side up on the baking sheet. Combine the butter, brown sugar, cinnamon and 1/2 teaspoon each salt and pepper in a small bowl; set aside for topping.
Make the stuffing: Whisk the broth and egg in the large bowl. Stir in the remaining stuffing ingredients; season with 1 teaspoon salt and a few grinds of pepper. Arrange on the baking sheet. Preheat the oven to 425? F. Make the cranberry sauce: Combine the cranberries and sugar with 2 tablespoons water on a 12-by-18-inch sheet of heavy-duty foil. Fold into a tightly sealed packet and place on the baking sheet.
Place the baking sheet in the oven and roast until the vegetables are tender and a thermometer inserted into the turkey registers 165? F, 50 minutes to 1 hour (tent the vegetables with foil if they get too dark). Remove from the oven and mash the sweet potato flesh a bit; top with the spiced butter and pecans. Sprinkle the turkey and squash with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27212,"Mustard-Onion Jam Crackers With Figs 2 tablespoons extra-virgin olive oil 2 large yellow onions (about 1 1/2 pounds), quartered and thinly sliced Kosher salt 6 tablespoons apple cider vinegar 1/4 cup fresh orange juice 2 to 3 teaspoons sweet-hot German mustard Nut crisps or pita crackers (about 60), for serving 1 1/2 cups fresh ricotta cheese 1 pint fresh figs, stemmed and sliced Instructions: Heat the olive oil in a small saucepan over medium heat. When it shimmers, add the onions and 1 tablespoon salt; cook, stirring occasionally, until the onions are softened, just broken down and are beginning to color, 12 to 15 minutes. Stir in 4 tablespoons vinegar and the orange juice; cook, stirring occasionally, until the mixture is mostly broken down, thickened and golden brown, 7 to 10 minutes. Remove from the heat; stir in the remaining 2 tablespoons vinegar and the mustard. Taste and adjust the seasoning. To assemble, top each crisp or cracker with about 1 teaspoon ricotta, 1/2 teaspoon mustard-onion jam and a slice of fig. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 27213,"Olive Oil and Red Grape Cake 3/4 cup/175 ml extra-virgin olive oil, plus more for brushing 5 eggs, separated 3/4 cup/155 g sugar Zest and juice of 1 lemon Zest of 1 orange 1 cup/125 g cake flour 1/2 teaspoon salt 9 ounces/250 g seedless red grapes, more to taste, optional Dark brown sugar, for sprinkling Instructions: Heat oven to 350 degrees F/180 degrees C. Rub a 9-inch/23-cm springform pan with olive oil and line the bottom with a parchment paper.
Beat the egg yolks and sugar until thick, pale and ribbony. Mix in the olive oil, lemon juice and zest and the orange zest. Add the flour and stir to combine. Beat the egg whites with the salt to soft peaks and gently fold into the batter. Fold in half the grapes. Pour into prepared pan and bake for 20 minutes. Sprinkle the remaining grapes onto the top of the cake and continue to bake until a toothpick comes out clean when inserted into the center of the cake, about 25 minutes. Cool on a rack, then unmold. Brush the top generously with extra-virgin olive oil and sprinkle some dark brown sugar over the cake. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 27214,"Vanilla Bean Coconut Yogurt Smoothie 1/2 water 1/2 cup honey 1 vanilla bean, split lengthwise 2 cups Greek yogurt 1 teaspoon torn fresh mint leaves, plus sprigs for garnish Coconut water, frozen in ice cube tray (approximately 1/2 tray) Instructions: Combine the water, honey and vanilla bean pod in a small saucepan over low heat. Simmer for 7 to 9 minutes, stirring occasionally, to allow the vanilla to infuse into the honey. Remove the vanilla pod and allow the mixture to cool completely, about 10 to 15 minutes. In a blender, combine some of the vanilla honey with the yogurt, mint and 1/2 tray of frozen coconut water cubes, or more for desired consistency. Puree until smooth, then pour into glasses and garnish with a sprig of fresh mint. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 27215,"Brioche Gelato Sandwich 1 package yeast 1/2 cup warm water 4 tablespoons sugar 6 eggs 3 teaspoons sea salt 4 1/2 cups organic flour, plus more as necessary 2 sticks unsalted butter (best quality possible!), plus more for greasing baking sheet, at room temperature Heavy cream, for basting Your favorite gelato flavors, for serving Instructions: Mix together the yeast and water in a large bowl. Add in the sugar, stirring until the sugar is dissolved. Let sit for 5 to 10 minutes. Beat in the eggs one at a time until a bit frothy. Gently beat in the salt and flour, a cup at a time, mixing well. Transfer to a greased bowl, cover the dough and refrigerate for 24 hours.
Bring the dough back to room temperature. Meanwhile, prepare a baking sheet for baking with a thick coat of butter, or use parchment paper or a silicone mat if you prefer.
When the dough is warm and soft, put it in the bowl of an electric mixer and start to add the softened butter in pieces. Add a bit of flour if it becomes too wet or sticky. It needs to form a dough ball.
Put the dough on a lightly floured surface and separate in halves until you have 12 pieces patted into brioche shapes. Place onto the prepared pan. Cover with a warm cloth or leave in a warm place to rise for 2 or more hours.
Preheat the oven to 350 degrees F.
Bake long enough for the rolls to rise, about 20 minutes. Then baste with heavy cream and finish baking until brown, another 10 minutes.
Cool and cut in half.
Place up to 2 flavors of gelato inside the halved brioche for the perfect gelato sandwich! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 27216,"Teriyaki Sheetpan Pork 6 boneless pork chops 6 tablespoons teriyaki sauce
18 asparagus spears, trimmed
12 green onions, trimmed
3 heads bok choy, halved
3 green bell peppers, each cut into 6 slices
Olive oil, for drizzling
2 tablespoons fresh cilantro leaves Instructions: Preheat the oven to 375 degrees F. Put the pork chops on a baking sheet, pour over the teriyaki sauce and toss to coat. Bake the chops until browned and cooked through, about 15 minutes. Transfer them to a plate and keep warm. Add the asparagus, green onions, bok choy and pepper slices to the baking sheet and drizzle with olive oil. Place the pork chops on top of the vegetables and bake until the vegetables are just beginning to brown, about 10 minutes. Garnish with cilantro leaves and serve. Note: This recipe has been updated and may differ from what was originally published or broadcast. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chianti]" 27217,"Hummus with Sesame One 15-ounce can garbanzo beans, drained and rinsed 2 tablespoons lemon juice
2 tablespoons tahini paste
1/4 teaspoon cumin
1/2 clove garlic
1 tablespoon olive oil, plus more to drizzle 1 tablespoon sesame oil Kosher salt and freshly cracked black pepper
1/2 teaspoon smoked paprika
For serving: carrot sticks, celery sticks and pita chips Instructions: Combine the beans, lemon juice, tahini, cumin and garlic in a food processor. Pulse until finely chopped and incorporated. With the motor running, add the olive oil and sesame oil. Thin with 1/4 cup water or more until the desired consistency. Season the hummus with salt and pepper. To serve: Spoon the hummus into a bowl, drizzle with olive oil and sprinkle with paprika. Serve with carrot sticks, celery sticks and pita chips.
","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 27218,"White Chocolate Lollipops 16 ounces very good white chocolate, finely chopped 1/2 cup dried cherries 1/2 cup salted roasted cashews Instructions: Place a sheet of non-stick silicone or parchment paper on a sheet pan. Place 12 ounces of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining 4 ounces of chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.) Using a tablespoon, pour the melted chocolate in rounds onto the silicone and place lollipop sticks in the middle of each chocolate round, giving the stick a little twist. Sprinkle the tops of the lollipops evenly with the cherries and cashews. Set aside to harden. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 27219,"Pappardelle con Salsiccia e Spinaci (Pappardelle with Sausage and Spinach) Salt 2 tablespoons olive oil
1 tablespoon minced sweet onion 1 teaspoon minced garlic 4 large leaves fresh basil, julienned
3 ounces chicken stock
4 plum tomatoes, chopped
Freshly ground white pepper 2 links sweet Italian sausage, roasted and sliced thin on an angle
1 cup lightly chopped baby spinach leaves 6 ounces fresh pappardelle pasta (approximately 16 ribbons) 1 1/2 tablespoons grated Parmigiano-Reggiano 1 tablespoon sweet butter
1/2 teaspoon white truffle-infused olive oil
Instructions: Fill a medium pot half full of water; add salt and bring to a boil over high heat. In a large skillet, heat the olive oil over medium-high heat until hot. Add the onion, garlic and basil and cook, tossing, until the onion turns translucent, about 2 minutes. Add the chicken stock, tomatoes and some salt and pepper. Cook until the tomatoes are soft, about 5 minutes, then mix in the sliced sausage and spinach to warm. Remove from the heat Drop the pappardelle in the boiling water and cook 3 to 4 minutes. Drain the pasta, then add it to the tomato-sausage mixture (or use tongs to carefully transfer it from the water to the tomato-sausage mixture). Next, add the cheese and butter and toss or stir until the pasta is colored by the sauce and the sauce thickens. Place in bowls and drizzle with the truffle infused oil. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 27220,"Broccoli Grain Bowl with Steak 1/4 cup oyster sauce, plus more for topping 2 teaspoons toasted sesame oil 1 1/4 pounds boneless sirloin steak (about 3/4 inch thick) Kosher salt and freshly ground pepper 2 tablespoons vegetable oil 1 10-ounce bag frozen brown rice (about 2 cups) 1 8-ounce bag frozen quinoa (about 1 cup) 1/2 small head Savoy cabbage, chopped 1 large stalk broccoli, cut into florets 4 scallions, chopped 2 tablespoons finely chopped peeled fresh ginger 6 cloves garlic, finely chopped Instructions: Preheat the broiler with a baking sheet under the heat source. Combine 2 tablespoons oyster sauce and 1 teaspoon sesame oil in a small bowl; brush on both sides of the steak and season lightly with salt and pepper. Add the steak to the hot baking sheet and broil until browned around the edges and a thermometer inserted into the side registers 120 degrees F, 5 to 7 minutes. Transfer to a cutting board and let rest 10 minutes. Meanwhile, heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the frozen rice and quinoa and 1/4 cup water. Cover and cook, stirring occasionally, until the grains are thawed and no liquid remains, about 8 minutes. Push the grains to one side of the skillet and add the cabbage and broccoli to the other side; season with 1/2 teaspoon salt. Cover and cook, stirring once or twice, until the vegetables are crisp-tender and charred in spots, 4 to 5 minutes. Add the scallions, ginger and garlic; stir the vegetables into the grains and cook until the scallions are softened, about 2 minutes. Stir in the remaining 2 tablespoons oyster sauce and 1 teaspoon sesame oil. Thinly slice the steak against the grain. Divide the grain mixture among bowls. Top with the steak; drizzle with more oyster sauce. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 27221,"Pop Rockin' Chicken Wings Oil, for frying 24 chicken wings
1 quart Waddell's Chipotle Chicken Wing Sauce, recipe follows Three .33-ounce packets popping candy, such as Pop Rocks Serving suggestions: Celery and carrot sticks, your favorite blue cheese dipping sauce 16 ounces balsamic vinegar Two 7-ounce cans chipotle peppers
1/4 cup favorite hot sauce 1/4 cup sugar
2 tablespoons all-purpose seasoning blend, such as Squirrelly Beaver 2 tablespoons ranch seasoning, such as Squirrelly Beaver Ranchers Seasoning
2 tablespoons ground cumin
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons smoked paprika
32 ounces mayonnaise 16 ounces chipotle base
1/4 cup favorite hot sauce 1/4 cup sugar
1/4 cup balsamic vinegar
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon smoked paprika
Instructions: Preheat oil in a deep-fryer to 375 degrees F. Fry chicken wings in batches until cooked through, 6 to 10 minutes. Drain well, then place in large bowl to toss with wing sauce. Plate and sprinkle with popping candy. Serve with celery, carrot sticks and blue cheese dipping sauce. For chipotle base: Mix together the vinegar, peppers, hot sauce, sugar, seasoning blends, cumin, garlic powder, onion powder, smoked paprika and 1 cup warm water. Blend until smooth. For sauce: Mix mayonnaise, chipotle base, hot sauce, sugar, vinegar, garlic powder, onion powder and smoked paprika in a large bowl and incorporate thoroughly, leaving no lumps. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 27222,"Beef and Red Wine Pie with Cheesy Potato Top 2 1/2 pounds beef (chuck roll or another cut suitable for braising) 1 tablespoon garlic powder
1 tablespoon mustard powder
1 tablespoon onion powder
2 teaspoons kosher salt
1 teaspoon celery seed
1 teaspoon ginger powder
1 teaspoon ground black pepper 1/2 cup olive oil, or more as needed 5 cloves garlic 1 red onion
5 sprigs fresh thyme
3 bay leaves
2 sprigs fresh rosemary 2 to 3 cups red wine
1 tablespoon cornstarch
1/4 cup water
20 ounces (600g) all-purpose flour, plus more for dusting 1 teaspoon salt
10 ounces (300g) chilled butter
5 1/2 fluid ounces (170ml) water
1 tablespoon apple cider vinegar
3 large Yukon gold potatoes 1 stick (8 tablespoons) butter, cut into cubes 1/4 cup shredded Parmesan 1/4 cup grated provolone Heavy cream, as needed Salt Instructions: For the beef and gravy: Preheat the oven to 300 degrees F. Trim excess fat from the beef and cut it into about 3-inch cubes. Measure out all the dry spices (garlic powder, mustard powder, onion powder, salt, celery seed, ginger powder and pepper) and mix together in a large mixing bowl. Coat the beef cubes liberally in the spice mix. Bring a saute pan to medium heat and add the oil (a sufficient amount to shallow fry the beef). Fry the beef cubes, 2 or 3 pieces at a time, turning onto each side, until a deep golden brown. Place the browned beef in a deep casserole dish. Sprinkle 1/4 cup of the leftover spice mix over the cooked beef (omit this step if all the spice mix was used to coat the beef before cooking). Roughly chop the garlic and onion and add to the casserole dish with the beef. Tie the thyme, bay leaves and rosemary together with kitchen string (or you can use one of the thyme sprigs to do this). Pour the red wine over the beef (enough to submerge all the beef, and reserving 1/3 cup for later). Wrap plastic film over the casserole dish and then wrap in aluminum foil and ensure a tight seal all around. Place the beef in the oven and cook until tender, about 3 hours. Remove the beef and roughly chop into about 1/2-inch cubes. Remove the fresh herbs and discard. Place the liquid from the casserole dish, including the onions and garlic, into a food processor and blend until smooth; this will become the gravy for the pies. Return the liquid to a saucepan and bring to a slow boil. Add the cornstarch to the water and whisk. Add to the boiling gravy, whisking while adding to avoid lumps forming. Add the reserved 1/3 cup red wine and cook the gravy, stirring regularly to avoid burning, for about 10 minutes. The gravy should be relatively thick in consistency. Add more cornstarch and water mixture if the gravy is not thick enough. Pour the gravy over the chopped beef to liberally coat the beef cubes; you may not need all the gravy you have made. Allow to cool. Meanwhile, for the pie dough: Add the flour and salt to an electric food mixer with a paddle attachment. Mix on slow speed so the flour doesn't spray out of the bowl, about 1 minute. Cut the butter into 1/2-inch cubes and add several cubes at a time to the flour with the mixer on slow speed. Mix until pea-size crumbs have formed. Mix the water and vinegar together in a small bowl. Change the attachment to the dough hook on the mixer and mix on slow speed while pouring in the water and vinegar mixture. Continue mixing until a dough ball has formed on the hook, 1 to 2 minutes. Remove the dough ball, wrap in plastic film and chill in the refrigerator at least 30 minutes. Remove the dough ball and sprinkle liberally with flour, as well as the work surface (countertop). Roll out the dough with a rolling pin until it is approximately 1/16-inch thick. Use a 10-inch ring cutter to cut out circles of dough. Take the dough circles and place into six to eight 4 1/2-to- 5-inch foil pie tins (at least 1-inch deep). Work the dough around to ensure it is neatly covering the pie tin and slightly overlaps the edges. For the cheesy potato top: Peel and cube the potatoes. Boil until soft, then drain the water and mash while adding the cubed butter. When at a smooth consistency, add the cheeses and mix thoroughly to incorporate. Add some cream if needed to ensure the mash is of a smooth consistency. Add salt to desired taste. Spoon the beef and gravy into the dough-lined pie tins. Using a large cooking spoon, spoon the mashed potato over the filled pies, scraping down against the rim of the foil pie tin to ensure a smooth surface of the potato topping. Place the pies onto a baking tray and place the oven on fan or convection setting (if available) and cook for 15 minutes. Turn the tray and continue cooking until the pastry is cooked all the way through, 10 to 15 minutes (gently lift the pie out of the foil pie tin to check that the bottom of the pastry is fully cooked). ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Merlot]" 27223,"Hemingway Daiquiri 6 dried bing cherries Maraschino liqueur White grapefruit, cut in half, divided 1 1/2 ounces simple syrup 1 1/2 ounces freshly squeezed lime juice 1/2 ounce aged rum 2 ounces white rum Instructions: Place the cherries in a small bowl and add enough maraschino liqueur to cover. Allow the cherries to soak for 24 hours. Squeeze 1 ounce of grapefruit juice from half of the grapefruit and place it in the bottom of a cocktail shaker. Add the simple syrup, lime juice, 1/2 ounce of maraschino liqueur, and the rums to the cocktail shaker. Add ice, attach the top of the cocktail shaker and the shake vigorously. Double strain the drink into cocktail glasses and place three of the cherries on a toothpick on the side of each glass for garnish. Using a sharp knife, slice a small section of grapefruit peel from half of the grapefruit. Light a kitchen match, and holding the match over a cocktail glass, squeeze the grapefruit peel twice over the flame to release the oil for aromatics. Repeat the process for the other cocktail. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 27224,"Okra Salad 2 tablespoons red wine vinegar 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/2 teaspoon finely chopped parsley 1/2 small clove garlic, finely chopped 1/4 cup extra-virgin olive oil I tablespoon finely chopped onion Dash Tabasco sauce 2 tablespoons olive oil 3/4 pound small okra pods, topped and tailed 2 small heads Boston lettuce, separated into leaves I red bell pepper, stemmed, seeded, white pith removed and cut into fine julienne Instructions: In a small bowl, whisk together the vinegar, salt, pepper, parsley, and garlic. Drizzle in the olive oil in a thin stream, whisking constantly, until it is completely emulsified. Stir in the onion and Tabasco. In a large saucepan, bring a generous amount of water to the boil. Plunge in the okra and cook for 3 minutes. Drain and pat dry with paper towels. In a large heavy skillet, heat the olive oil over medium-high heat. Toss in the okra and sear it, tossing frequently, for about 1 1/2 minutes, or until golden. Set aside for 5 minutes to cool. Arrange the lettuce leaves in a large serving bowl and scatter the okra on top. Pour the dressing over, toss together and scatter the red pepper julienne on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 27225,"Chocolate Dipped Strawberries 4 cups semi sweet chocolate chips 30 strawberries with stems attached, dry Instructions: On a low simmer in a double boiler, melt the chocolate chips. Holding the stem of the strawberry, dip each 1 individually into the chocolate and place them on a piece of parchment until hardened. ","[Merlot, Cabernet Sauvignon, Malbec]" 27226,"Pasta Primavera 2 tablespoons olive oil Kosher salt and freshly ground black pepper 2 tablespoons finely diced pancetta
3 cloves garlic, chopped 1 small shallot, chopped 3 asparagus, sliced into 1/2-inch pieces on the diagonal Kernels from 1 cob fresh corn 3 tablespoons peeled fava beans
1 teaspoon crushed red pepper flakes
10 whole cherry tomatoes
3 kale leaves, stems removed, leaves torn into small pieces 2 tablespoons unsalted butter
6 ounces spinach pasta, such as linguine 2 basil leaves, chopped 2 tablespoons shaved Parmesan cheese Instructions: Bring a large pot of salted water to a boil over high heat. Heat the olive oil in a large skillet over medium-high heat. Add the pancetta and saut, stirring occasionally, until rendered, about 3 minutes. Drain and discard half the fat, then add the garlic and shallot to the remaining fat and cook until aromatic, stirring, about 1 minute; season with some salt. Add the asparagus, corn, favas and red pepper flakes to the skillet and saut for about a minute. Stir in the tomatoes and allow to blister and break down a little. Stir in the kale and cook just until it wilts, then swirl in the butter to melt. Add the pasta to the boiling water and cook until al dente, 45 seconds to 1 minute, then strain, reserving 1/2 cup of the cooking water. Toss the pasta in the sauce, adding some cooking water if needed to moisten. Garnish with some basil and Parmesan shavings, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 27227,"Sunny's Quick Beef and Pineapple Skewers 1/2 cup hot (spicy) honey 1/2 cup orange juice
2 tablespoons olive oil or vegetable oil
1 1/2 teaspoons kosher salt
1 teaspoon red curry seasoning
1/2 teaspoon freshly ground black pepper
1 1/2 pounds beef tenderloin, cut into 1-inch chunks
4 pineapple rings (canned or fresh), cut into 1-inch chunks
Yellow rice, for serving, optional
Instructions: Add the honey, orange juice, olive oil, salt, red curry seasoning and black pepper to a medium bowl. Whisk until the honey and oil are dispersed. Reserve 1/4 cup of the marinade, then divide the remaining marinade in half between two resealable plastic bags. Add the beef chunks to one bag and the pineapple to the other bag. Seal both bags and let rest at room temperature for 2 hours. If you are using wooden skewers, soak them in water while the beef and pineapple are marinating. Preheat the grill to 400 degrees F. Remove or strain the beef and pineapple chunks from the bags and discard the marinade. Pat everything dry. Build the skewers by alternating between the beef and pineapple, placing 3 to 4 pieces of each on each skewer. Place them over the direct heat of the grill and cook on each side for 1 to 2 minutes. Brush the skewers with the reserved marinade. Remove from the grill and serve with yellow rice, if using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 27228,"Almond Snowballs 2 egg whites Pinch coarse salt 1/3 cup sugar, eyeball it 1 1/2 cups, about 6 ounces, shredded coconut 1 teaspoon almond extract, eyeball it 1/4 teaspoon grated or ground nutmeg 3 tablespoons all-purpose flour 9 candied red cherries, halved 1/4 cup sliced almonds Instructions: Preheat oven to 350 degrees F. In a mixing bowl, beat egg whites and salt to soft peaks, then add sugar and beat again until peaks are stiff. Beat in almond flavoring. Using a rubber spatula or wooden spoon, stir in half of the coconut. Sprinkle in the nutmeg and flour, stir, then fold in the remaining coconut. Using a melon baller or other small scoop, or working with 2 spoons, form 9 \snowballs\ a couple of inches apart on each of 2 cookie sheets. Bake snowballs 12 to 15 minutes, until lightly golden. Remove from oven and garnish each snowball with half a cherry and a couple of slivered almonds. Transfer to a rack or serving plate to cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 27229,"Strawberry Rhubarb Sauce 1/3 to 1/2 cup sugar, depending on desired tartness 1/3 cup water 1 pound rhubarb stalks, cleaned and diced 1 quart strawberries, cleaned, hulled and halved 1/2 tablespoon lemon juice Instructions: In a heavy saucepan over medium heat combine sugar and water. Stir to dissolve sugar. Add rhubarb and allow to simmer for 15 minutes or until tender. Add strawberries and lemon juice and simmer for 10 minutes more. Allow mixture to cool for about 10 minutes. In batches, if necessary, puree mixture in blender. Add water if mixture appears too thick. Drizzle over yogurt or ice cream or serve with crumpets and sweetened whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 27230,"Ajil 2 cups roasted and salted unshelled pumpkin seeds 1 cup roasted almonds 1 cup roasted cashews 1 cup roasted hazelnuts 1 cup roasted unshelled pistachios 1 cup dried apricots, halved 1 cup dried figs, halved 1 cup roasted almonds 1 cup roasted cashews 1 cup roasted hazelnuts 1 cup raw walnuts 1/2 cup dried mulberries (see Cook\u2019s Note) 1/2 cup black raisins 1/2 cup sultanas (see Cook's Note) Instructions: For the salty ajil: Place the pumpkin seeds, almonds, cashews, hazelnuts and pistachios in a large bowl and stir together with a large spoon. Cover and store in an airtight container in a cool, dry place for up to 2 weeks. For the sweet ajil: Place the dried apricots, dried figs, almonds, cashews, hazelnuts, walnuts, dried mulberries, raisins and sultanas in a large bowl and stir together with a large spoon. Cover or store in an airtight container in a cool, dry place for up to 2 weeks.
","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 27231,"Beet and Apple Quick Slaw 1 cup low fat plain yogurt 1 tablespoon olive oil 2 tablespoons fresh lemon juice 1/4 cup roughly chopped fresh mint 1/4 cup roughly chopped fresh cilantro Coarse salt to taste 1 pound beets, about two large, trimmed and peeled 1 large apple, peeled and cored Instructions: In the bowl you'll serve the salad in, whisk together yogurt, olive oil, lemon juice, mint and cilantro. Stir until combined, season to taste with salt. Set aside in refrigerator.
Using a V-slicer or the largest holes on a box grater, julienne the beets and apples. Add to bowl with dressing, toss to coat. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 27232,"Champagne Tower with Farmhouse Kir 30 ounces chilled creme de cassis 6 bottles chilled Champagne
Small bunches black currants or black raspberries, for garnish
Instructions: To build a Champagne tower, arrange 16 Champagne coupe glasses in even rows, 4-by-4, with all glasses touching. Pour 1 ounce creme de cassis into each glass. Place 9 glasses in even rows, 3-by-3, on top, with all glasses touching, then pour 1 ounce creme de cassis into each glass. Build 4 glasses on top in rows, 2-by-2, in the center, again filling each with 1 ounce creme de cassis. Place 1 glass at the top of the tower, also in the center, and fill with 1 ounce creme de cassis. Slowly pour Champagne into the top glass and let it overflow into the glasses below, continuing to pour until all the glasses are full. Top with black currents or black raspberries and serve. ","[Chardonnay, Blanc de Blancs, Cava, Prosecco]" 27233,"Sausage Parmesan Palmiers 2 tablespoons butter 2 onions, sliced
8 ounces breakfast sausage
1 sheet frozen puff pastry (from a 17.3-ounce package, such as Pepperidge Farm), thawed 1/2 cup grated Parmesan (not shredded; grated to a powder)
1 large egg Instructions: Put the butter and onions in a skillet over medium heat and brown the onions until dark, 40 to 45 minutes. Remove from the skillet and set aside. Add the sausage to the same skillet and crumble; cook until done, 5 to 8 minutes. Roll the pastry out to 10 by 12 inches. Sprinkle the cheese over the pastry, then the sausage, then the onions. Roll both sides toward the center of the rectangle until they touch. Chill in the fridge for 20 minutes or place in the freezer for 10 minutes. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment. Slice the pastry into 1/3-inch slices and transfer them to the prepared baking sheets. Mix together the egg and 1 tablespoon water in a small bowl and brush the mixture over the top of the slices. Bake until golden brown, about 20 minutes. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 27234,"White Falcon 1 ounce vodka 1 ounce Mexican coffee liqueur
1 ounce horchata
Instructions: Fill a rocks glass with ice. Pour in the vodka, coffee liqueur and horchata. Serve. ","[Tequila, Mezcal, Coffee Liqueurs]" 27235,"Creamy Shrimp Alfredo With Tomato & Basil 2 Tbsp. olive oil 1 medium onion, finely chopped 1 rib celery, finely chopped 1 medium red bell pepper, chopped 2 cloves garlic, finely chopped 1 can (13-3/4 oz.) low sodium chicken broth 1 jar Bertolli? Tomato & Basil Sauce 1 jar Bertolli? Creamy Alfredo Sauce 1 lb. uncooked fresh or frozen medium shrimp, peeled and deveined Hot pepper sauce to taste 1 box (16 oz.) fettuccine, cooked and drained Instructions: Heat olive oil in deep 12-inch skillet over medium-high heat and cook onion, celery, red pepper and garlic 5 minutes or until vegetables are tender. Stir in broth and bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. Stir in sauces. Simmer, stirring occasionally, 15 minutes. Stir in shrimp and cook, stirring occasionally, 3 minutes or until shrimp turn pink. Stir in hot pepper sauce. Serve shrimp mixture over hot fettuccine. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 27236,"Upside-Down Pineapple Cake 4 ounces (8 tablespoons) unsalted butter, plus more for buttering the baking dish Scant 1 1/2 cups light brown sugar
1 vanilla bean, split and scraped
1 pineapple, peeled, halved and sliced about 1/4 inch thick
2 cups all-purpose flour 2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup granulated sugar
3 ounces (6 tablespoons) unsalted butter, at room temperature 1/2 cup sour cream
2 teaspoons vanilla extract
1 large egg, at room temperature
1/2 cup milk
Instructions: For the caramel: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish and set aside. Melt the 4 ounces butter in a medium skillet over medium heat. Add the brown sugar and vanilla bean and seeds and cook, stirring, until smooth, 3 to 5 minutes. Carefully remove the vanilla bean and pour the caramel mixture into the prepared baking dish. Shingle the pineapple slices in 2 rows on top of the hot caramel down the length of the dish. Set aside. For the cake: Sift together the flour, baking powder and salt in a medium bowl and set aside. Cream the granulated sugar and butter in the bowl of a stand mixer on medium speed until light and fluffy. Add the sour cream and continue to mix to combine. Add the vanilla extract and egg and continue mixing. Add the flour mixture and milk in alternating additions, starting and ending with the flour. Spread the batter evenly over the prepared pineapple dish and bake until a cake tester inserted into the center comes out clean with a moist crumb, about 45 minutes. Allow to cool on a rack 5 to 10 minutes. Run a knife around the edge of the baking dish, place a serving plate on top and carefully flip it over. Slowly lift off the baking dish, being careful of steam, and replace any fruit that may have stuck to the dish. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27237,"Roasted Chicken with Croutons One 4- to 5-pound roaster chicken 1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
6 sprigs fresh thyme
2 sprigs fresh rosemary
1 head garlic, sliced in half
1/2 medium yellow onion
1 baguette
3 tablespoons unsalted butter, at room temperature 1/2 cup low-sodium chicken broth 2/3 cup white wine 1/3 cup chicken stock
4 tablespoons unsalted butter, cut into tablespoon pieces
1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme Kosher salt and freshly ground black pepper Dijon mustard, as needed Bistro Salad, recipe follows 1 head Bibb lettuce, torn into bite-size pieces Handful of chopped mixed fresh herbs, such as chives, tarragon and parsley (about 1/4 cup)
3 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
2 tablespoons minced shallots
1 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper Instructions: For the chicken: Preheat the oven to 425 degrees F. When hot, put a cast-iron skillet in the oven to preheat, about 5 minutes. Dry the chicken with paper towels. In a small bowl, mix together the salt, pepper and garlic powder. Generously season the chicken inside and out with the salt mixture. Stuff the chicken cavity with the thyme, rosemary, garlic and onion. Slice the baguette on the bias into five 2-inch-thick slices. Spread some butter on one side of each slice. Carefully remove the hot skillet from the oven and arrange the baguette slices buttered-side down in the center of the skillet. Place the chicken on the baguette slices, making sure all of the bread is covered by the chicken. Pour a1/4 cup of broth into the skillet. Roast the chicken for an hour, then add the remaining 1/4 cup of broth and turn the oven temperature down to 375 degrees F. Continue roasting until the chicken is golden brown, an instant-read thermometer reads 165 degrees F and the juices run clear, 15 to 20 minutes more. Transfer the chicken to a cutting board and tent with foil. Let rest for 10 minutes before carving. Remove the baguette slices from the skillet and reserve. For the pan sauce: While the chicken is resting, put the skillet over medium-high heat. Pour in the wine and scrape with a wooden spoon to remove all the brown bits. Add the chicken stock and cook until the liquid is slightly reduced, about 2 minutes. If any juices from the chicken have collected on the cutting board, pour them into the skillet now. Add in the butter piece by piece, waiting for each to melt before stirring in the next piece. Stir in the rosemary and thyme. Season with salt and pepper. For serving: Carve the chicken and serve with the baguette slices, pan sauce, Dijon mustard and Bistro Salad. Combine the lettuce and herbs in a medium bowl. In a glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, shallots, mustard, salt and pepper. Shake to combine. Pour over the salad and toss. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 27238,"Loaded Potato Skin Dip 3 strips bacon 8 cloves garlic, smashed 2/3 cup plus 1 tablespoon olive oil 3 to 4 Yukon gold potatoes (about 1 pound) Kosher salt and freshly ground black pepper 1 tablespoon white wine vinegar 1/4 cup sour cream 1/4 cup shredded Cheddar 2 scallions, thinly sliced Potato chips, red bell pepper strips and celery sticks, for serving Instructions: Preheat the oven to 375 degrees F. Cook the bacon in a medium skillet set over medium heat until crispy, about 8 minutes. Transfer the bacon to a paper-towel-lined plate to drain. Add the garlic and 2/3 cup of the oil to the skillet with the bacon drippings. Reduce the heat to medium-low and cook, stirring occasionally, until the garlic is golden, about 7 minutes. Remove from the heat and set aside to cool. Meanwhile, peel the potatoes and slice the potato skins into very thin strips (the thinner you cut the strips, the crispier they will be). Toss the strips with the remaining 1 tablespoon oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Spread in an even layer on a rimmed baking sheet and bake, stirring once, until golden and crispy, about 15 minutes. Cut the peeled potatoes into 1-inch chunks and put in a saucepan. Cover with cold water by about 2 inches and add a generous pinch of salt. Bring to a boil over high heat; reduce the heat and simmer until the potatoes are tender, 15 to 20 minutes. Drain and allow to cool slightly. Pass the potatoes through a ricer into a medium bowl or mash with a potato masher until smooth. Pour the oil and garlic mixture into the bowl of a food processor and process until smooth. Add the potatoes, vinegar, 1/3 cup water, 1/2 teaspoon salt and a few grinds of pepper and pulse until just creamy and combined; do not overprocess or the potatoes will become gluey. Add up to 3 tablespoons more water if necessary so that the dip is soft and spreadable. Season with additional salt and pepper. Transfer the dip to a serving bowl and top with the sour cream. Crumble the bacon and sprinkle it over the dip. Top with the Cheddar, crispy potato skins and scallions. Serve warm or at room temperature with potato chips, red bell pepper strips and celery sticks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 27239,"Crunchy Sunflower-Butter, Bacon and Banana Pinwheels 1 teaspoon honey 1/4 cup freeze-dried banana slices, roughly chopped, plus 6 slices whole One 9-inch flour tortilla wrap 3 tablespoons sunflower butter 2 slices cooked bacon, chopped Instructions: Put the wrap on a work surface, and spread the sunflower butter to the edges. Drizzle the honey on top, and spread to the edges. Sprinkle the chopped bananas and bacon evenly on top, almost to the edges. Roll the wrap up tightly, then squeeze it gently to make an even, tightly sealed log. Trim about 1 inch from each end (to discard or nibble on), then slice the roll into six 1-inch-wide pinwheels. Set them in a small airtight container, a cut-side up; lay a whole banana slice on top of each one; then seal the container tightly. The pinwheels should be served the day they're made. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 27240,"Butterscotch Bedtime Warmer 2 oz. butterscotch schnapps 8 oz. hot milk 1 tsp. of honey Instructions: Add butterscotch schnapps and honey to your hot milk. Stir, sip and dream. ","[Bourbon, Brandy, Rum]" 27241,"Hibiscus, Lime and Mint 4 cups water 1 teaspoon raw ginger 1/2 cup raw sugar 1/2 lime, juiced, plus lime pulp, for garnish 1/2 bunch fresh mint leaves, plus julienne leaves, for garnish 1/2 cup hibiscus flowers Ice Instructions: In a large pot add the water and the ginger and bring to a boil over medium heat. Add the sugar, lime juice, mint and hibiscus and stir to combine. Remove from the heat and let steep for about 20 minutes. Strain into a pitcher and pour into ice filled glasses. Garnish with mint strips and lime pulp before serving. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 27242,"Lentil Soup 2 tablespoons olive oil, plus extra for drizzling 1 medium onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 2 garlic cloves, chopped Salt and freshly ground black pepper 1 (14 1/2-ounce) can diced tomatoes 1 pound lentils (approximately 1 1/4 cups) 11 cups low-salt chicken broth 4 to 6 fresh thyme sprigs 2/3 cup dried elbow pasta 1 cup shredded Parmesan Instructions: Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes. Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste. Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 27243,"Falafel 2 cups dried chickpeas, picked through and rinsed 1 teaspoon baking powder 1 small onion, coarsely chopped 6 garlic cloves, smashed 1 tablespoon cumin seeds, toasted and ground 1 tablespoon coriander seeds, toasted and ground 1/4 teaspoon red pepper flakes 2 handfuls fresh flat-leaf parsley, leaves coarsely chopped 1 handful fresh cilantro, leaves coarsely chopped Kosher salt and freshly ground black pepper Vegetable oil, for frying 8 warm pita bread, store bought or homemade recipe follows Tahini Sauce, recipe follows Shredded lettuce, sliced tomatoes, chopped cucumbers 1/2 cup tahini (sesame seed paste) 1/2 cup plain yogurt or water 1 lemon, juiced 2 garlic cloves, chopped Pinch salt Pinch paprika Instructions: Put the dried chickpeas in a large bowl and add cool water to cover by 2 inches. Soak the beans in the refrigerator for at least 18 hours or up to 24; the chickpeas will swell to triple their original size. Drain and rinse thoroughly.
Put the soaked chickpeas in a food processor and pulse to coarsely grind, not until smooth but with no whole chickpeas remaining either. Add the baking powder, onion, garlic, spices, and herbs; process until the mixture is pureed; scraping down the sides of the bowl as needed. Taste and season with salt and pepper. Transfer to a bowl and refrigerate while heating the oil, this should take about 15 minutes.
Pour 3-inches of the oil in a deep fryer or deep heavy pot and heat to 375 degrees F.
Roll the falafel mixture into ping-pong size balls. (Alternatively, use an ice cream scoop.) Carefully slip a few at a time into the hot oil, making sure they don't stick to the bottom. Fry until the chickpea fritters are a crusty dark brown on all sides, turning as needed, about 5 minutes per batch. Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.
Open the pita bread halves to make pockets (don't split all the way) and put 4 fried falafels into each. Drizzle with the tahini sauce and layer with lettuce, tomatoes, and cucumbers. Serve immediately. Combine all the ingredients in a blender, process on high speed to make a smooth and creamy sauce. Adjust seasoning, to taste, and serve with falafels or as a salad dressing.
","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]" 27244,"Baccala in Red Sauce 4 pounds salt cod cut into 3-inch pieces 2 to 3 tablespoons olive oil 1 large onion, chopped 1 bunch celery, cut into 3-inch pieces 2 cups Gaeta olives 2 cups white wine 4 (28-ounce) cans San Marzano tomatoes 10 cups chicken broth 8 to 10 potatoes, diced Parsley leaves, chopped Salt and pepper, to taste Instructions: Soak cod in water for 2 to 3 days, refrigerated, changing water every day. In large casserole, heat oil and add onion and celery. Saute until golden brown. Add olives. Add white wine. Reduce by half. Stir in tomatoes and broth. Bring to a boil. Lower to simmer. Add potatoes and cod and cook until cod breaks off with a fork and the potatoes are tender. Taste, add parsley and season with salt and pepper. Serve hot. Salt may not be necessary. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 27245,"Eight-Treasure Glutinous Rice Cake 1/4 cup dried apricots 1/4 cup dried pears 1/4 cup dried mango 1/4 cup dried pineapple 1/8 cup dried peaches 1/4 cup honey dates or preserved dates, pitted 1/8 cup raisins 2 1/2 cups cold water 1 1/2 cups glutinous rice 1 1/2 tablespoons peanut oil 1 cup red bean paste Instructions: Cut all dried fruit, except the raisins, into 1/3-inch dice. Place all fruit, including the raisins, in a large bowl. Reserve. Wash the glutinous rice 4 times in room-temperature water and drain well. Place in a cake pan. Add 2 1/2 cups cold water to the rice. Place the cake pan in a steamer, cover, and steam for 30 to 40 minutes, until the rice is cooked. It will acquire a glaze and be translucent. Turn off the heat. Scoop out the rice, add to the bowl of fruit, and mix well to combine all ingredients thoroughly. Coat a steamproof bowl, 1 1/2-quart size, with 1 1/2 teaspoons of peanut oil, making certain the bowl in well coated. Coat the hands as well, so the glutinous rice may be handled. Pick up half of the rice-fruit mixture, coat it with the remainder of the peanut oil, and pack it into the bowl, pressing it to the sides. Place the red bean paste in the center of the rice mixture and spread it a bit. Place the remainder of rice on top and press down gently. Place the bowl in a steamer, cover, and steam for 45 minutes. Turn off the heat. Remove the bowl and allow to cool for about 5 minutes. Pass a blunt dinner knife around the edge of the rice to loosen it. Place a serving plate, inverted, on top of the bowl, and upend it. The cake should slip out easily. Its fruit-dotted texture will glisten. Use a large spoon to divide among individual bowls. Because of its texture, the steamed glutinous rice is virtually impossible to slice as one might a cake. Often a sugar syrup is poured over Eight-Treasure Glutinous Rice Cake when served. It is not at all necessary, because the various fruits, their sugars concentrated from drying, and the red bean paste are sufficiently sweet. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 27246,"Braised Pork Shanks with Mushroom Dumplings 1 cup all-purpose flour 2 tablespoons kosher salt 2 tablespoons cracked black pepper 1 teaspoon smoked paprika 3 pork shanks (1 1/4 to 1 1/2 pounds each) 2 cups grapeseed oil 1 large onion, diced small 2 ribs celery, diced small 3 large carrots, chopped 4 cloves garlic, peeled 1 sprig fresh rosemary 2 sprigs fresh thyme 1 cup sherry wine 2 cups chicken broth 2 cups beef stock 1 1/4 cups self-rising flour 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 1 tablespoon butter 2 tablespoons finely chopped chives 1 (10.5-ounce) can condensed cream of mushroom soup 1 cup chicken stock Instructions: Preheat the oven to 325 degrees F. In a shallow 9 by 9-inch baking dish, add the flour, salt, pepper, and paprika. Mix well. Dredge each pork shank into the flour until evenly coated. Shake off excess flour. In a large heavy casserole dish or Dutch oven over medium-high heat, add the grapeseed oil. Sear the shanks on all sides until evenly browned, about 5 to 7 minutes. Remove the seared shanks to a platter. Add onions, celery, carrots, garlic, rosemary and thyme to the Dutch oven. Cook stirring frequently until vegetables soften, about 3 to 4 minutes. Add the sherry and allow the wine to reduce by half. Stir in the chicken broth and beef stock. Bring to a boil and add the shanks back to pan. Cover and put into the oven. Braise until the meat is fork tender and pulling away from the bones, about 2 to 2 1/2 hours. Turn oven off. Remove the shanks from the pot and arrange on a quarter sheet tray, cover with foil and keep warm in the oven. Skim off any excess fat and strain liquid into a large mixing bowl, discarding the solids. Put the strained liquid back into the braising pot and bring to a simmer over low heat. Sift the flour, salt, garlic powder and pepper into a medium-sized mixing bowl. Combine the butter into flour with your hands until well incorporated. Add the chives and the soup. Mix together well with your hands to form a soft dumpling dough. Drop the dumpling dough by the tablespoonfuls into the strained liquid with an additional 1 cup of chicken stock. Cook the dumplings for 8 to 10 minutes. Arrange the pork shanks on a platter and ladle the sauce and dumplings over top. ","[Chardonnay, Pinot Gris, Riesling, Barolo]

" 27247,"Bourbon-Soaked Cherry-Chocolate Mousse Pie 2 cups glazed or maraschino cherries, drained and sliced in half 1/2 cup bourbon 1 rolled pie crust, store-bought or homemade 16 ounces cream cheese, at room temperature 2 cups powdered sugar 2/3 cup unsweetened Dutch-process cocoa powder 2 cups heavy whipping cream 1 teaspoon vanilla bean paste, vanilla extract or vanilla powder Pinch of fine salt 1 cup heavy whipping cream 1/2 cup powdered sugar 1/2 teaspoon vanilla bean paste, vanilla extract or vanilla powder Instructions: For the pie: The day before making the pie, put the cherries and bourbon in an airtight container and let set overnight. Preheat the oven to 350 degrees F.
Line an 8-inch pie dish with the pie crust. Trim the excess off, crimp the edges and poke the bottom and sides with a fork. Place a piece of parchment or wax paper on the crust in the pie dish and fill three-quarters full with dried beans. Bake for 15 to 20 minutes. Remove the beans and paper, return to the oven and finish baking until medium brown, another 15 to 20 minutes. Let cool completely. In a medium mixing bowl, add the cream cheese, sugar and cocoa powder and whip until light and fluffy. Add the cream, vanilla and salt and whip on low to combine. Turn to high and whip until light and fluffy and stiff peaks form. Drain the bourbon off the cherries (save the bourbon and make a nice cocktail for later). Reserve 5 to 6 cherries for decorating the top of the pie.
Spoon half of the chocolate mousse into the cooled pie shell and spread evenly. Sprinkle half of the remaining cherries over the filling. Spoon the rest of the mousse over the cherries and smooth out. Top with the remaining cherries. For the topping: In the same mixing bowl, add the cream, sugar and vanilla and whip until stiff peaks form. Pipe or spoon on the topping and decorate with the saved cherries. Put in the fridge for at least an hour and up to overnight. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 27248,"Spiced-Up Potato Chips 3 10-ounce bags kettle-cooked potato chips 1 tablespoon garlic salt 1 tablespoon paprika 1/4 teaspoon cayenne pepper
Freshly ground pepper Instructions: Preheat the oven to 350? F. Spread out the potato chips on 2 baking sheets. Bake until hot, oily-looking and slightly golden, about 10 minutes. Dump the chips into a large bowl. Meanwhile, mix the garlic salt, paprika, cayenne and 1 tablespoon black pepper in a small bowl. Sprinkle on the hot chips and gently toss. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27249,"Bacon-Wrapped Shrimp Juice of 1 lemon 1 clove garlic, grated 1 teaspoon paprika 1 teaspoon fresh thyme 3 tablespoons extra-virgin olive oil Kosher salt 1 pound (about 24) large shrimp, peeled and deveined, tails intact 12 slices bacon, halved Instructions: Position a rack 3 to 4 inches from the heat source and preheat the broiler. Whisk the lemon juice, garlic, paprika, thyme, olive oil and 1/2 teaspoon salt in a shallow baking dish. Add the shrimp and toss to coat; marinate in the refrigerator, 20 minutes. Turn the shrimp in the marinade to coat well. One at a time, remove each shrimp and wrap with a piece of bacon; secure with a toothpick if desired. Place seam-side down on a baking sheet. Spoon any remaining marinade over the shrimp. Broil, turning the shrimp once, until the bacon is slightly crisp and the shrimp are cooked through, about 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 27250,"French Fries 3 medium-large russet potatoes Vegetable oil for deep frying Cornstarch Salt, to taste Instructions: Peel the potatoes, and cut them lengthwise into strips 1/4-inch thick. In a bowl cover the potatoes with cold water and let them soak, chilled, overnight. In a deep fryer or heavy saucepan preheat the oil to 325 F-. Drain the potatoes and pat them dry. Sprinkle the potatoes with cornstarch shaking off the excess. Add the potatoes to the oil and fry them for 3 to 5 minutes, or until they are soft and just beginning to brown. With a spider or slotted spoon transfer the potatoes to a tray lined with paper towels to drain. Just before serving heat the oil in the deep fryer to 395 degrees. Add the potatoes and cook for 1 minute, or until golden. Transfer to paper towels to drain, sprinkle with salt and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27251,"The Ultimate Salmon in Parchment 1 stick unsalted butter 2 tablespoons curry powder 1 fresh red cl, roughly chopped 1 clove garlic, peeled Kosher salt and freshly ground black pepper 2 tablespoons fennel seeds, toasted 2 tablespoons coriander seeds, toasted 1/2 tablespoon kosher salt 1/4 teaspoon freshly ground black pepper 4 (6-ounce) salmon fillets, boneless and skin removed 1 lemon, juiced 16 mussels, cleaned and de-bearded Extra-virgin olive oil 3 scallions, finely sliced, for garnish 1/4 bunch cilantro, for garnish 1 cup couscous 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon lemon zest 4 frozen cubes of chicken stock (about 2 tablespoons per cube) Instructions: Preheat oven to 350 degrees F. Place 2 sheet trays in oven to warm. To make the curry butter: Combine ingredients in a food processor and pulse until smooth. To prepare the Salmon and Mussels: Begin by making a seasoning with fennel and coriander seed and salt and pepper. Pound spices in a mortar and pestle, or grind with a coffee grinder, until you have a rough powder. In a large mixing bowl combine couscous, cilantro, lemon zest and half the spice mix. Stir well to combine, drizzle with olive oil, then divide evenly among 4 large pieces of parchment (big enough to create a folded pocket for the salmon). Nestle into the couscous 1 frozen chicken stock cube for each portion. Top with the piece of salmon and then sprinkle with remaining spice mix. Squeeze lemon juice over the top of each piece of fish and couscous then set 4 mussels around the fish in each packet. Fold over the parchment to create a pocket and trim paper to make a heart shape. Crimp over the edges, working from one end to the other to secure the paper tightly then brush with olive oil so the paper doesn't burn. Carefully transfer the parchment pockets to the hot sheet trays (you will probably need to put 2 per tray) then bake in the oven for 20 to 25 minutes. When done, the paper will puff up. Cut open tableside with scissors, top with curry butter, and shower with fresh chopped scallions and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 27252,"Winter Squash Soup 4 tablespoons (1/2 stick) unsalted butter 1 onion, chopped 1 medium tomato, cored, seeded and diced 2 garlic cloves, minced 2 jalapeno chiles, stemmed, seeded and chopped 1 1/2 pounds winter squash, such as West Indian pumpkin, peeled and cut into 1/2-inch cubes 3 cups stock or water 1 teaspoon coarse salt 2 cups whole milk 1/4 cup grated Manchego cheese Instructions: Melt the butter in a large stockpot over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the tomato, garlic, jalapeno and salt and cook 1 to 2 minutes longer. Add the squash and stock and simmer, covered, for about 20 minutes, or until the squash is falling apart and soup is thickened slightly. Puree soup with an immersion blender, or use a blender and return soup to a clean pan. Add the milk and heat gently. Stir in the cheese and adjust the seasonings. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 27253,"Butternut Squash Soup 1 butternut squash (2-3 pounds), cut in half, seeds removed 1 yellow onion, chopped 3 T olive oil, plus more for brushing squash 2 cups chicken or vegetable stock 1 1/2 cups water 1/2 packet Hidden Valley? Salad Dressing and Seasoning Mix 1/2 cup half and half Crumbled crisply cooked bacon, for garnish (optional) Salt and pepper Instructions: Preheat oven to 375 degrees F. Brush the squash halves with olive oil and place on a baking sheet, cut side down and bake for 40 minutes. Flip and bake for an additional 15 minutes, or until flesh is tender. Allow to cool enough to scoop out flesh and set aside. Meanwhile, in a large sauce pan, cook onion in olive oil over medium heat until tender and starting to turn golden, about 7 minutes. Add stock and water, and bring to a boil. Turn off heat. In large blender, blend together the stock mixture, the squash and the dressing and seasoning mix. Work in batches, pouring soup into sauce pan as you go, and work carefully in order not to burn yourself. Stir in half and half. Heat again before serving if needed, or serve immediately. Top with crumbled bacon, if desired.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27254,"Sunny's Grilled Sweet and Spicy Chicken Thighs and Rice 8 skinless boneless chicken thighs Kosher salt and freshly ground black pepper
1 cup Jamaican jerk sauce, such as Food Network Kitchen Inspirations Jamaican Style Jerk Cooking Sauce
2 cups raw white rice 3 1/2 cups chicken stock
1/2 cup Jamaican jerk sauce, such as Food Network Kitchen Inspirations Jamaican Style Jerk Cooking Sauce
1/4 teaspoon crushed red pepper flakes
1 clove garlic, grated on a rasp
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh parsley
Four 1/2-inch-thick red onion slices, rings intact 1 cup Jamaican jerk sauce, such as Food Network Kitchen Inspirations Jamaican Style Jerk Cooking Sauce
Instructions: For the marinade: Place a chicken thigh on a cutting board, cover with plastic wrap, and gently pound to even out the thickness. Sprinkle with salt and pepper on both sides and place in a bowl or resealable bag. Repeat with remaining thighs. Add the Jamaican jerk sauce and mix to coat the chicken evenly. Let marinate at room temperature for 2 hours. For the rice: Add the rice, chicken stock, Jamaican jerk sauce, red pepper flakes, garlic, thyme, a pinch of salt and a few grinds of black pepper to a rice cooker. Cook rice according to rice cooker instructions. For the skewers: Heat a grill pan over medium-high heat. Thread 2 skewers on either edge of a chicken thigh, then add an onion followed by another thigh (so the chicken and onions lay flat, not stacked). Repeat with remaining chicken and onions. Place skewers on grill pan and cook 5 minutes, then flip, brush with Jamaican jerk sauce and dome with a large metal bowl. Cook on second side until chicken is cooked through, 4 to 5 minutes. Remove to a plate to cool slightly before removing skewers. To serve: Chop the onions. Fluff rice and stir in onions and chopped parsley. Serve with chicken. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 27255,"Jack's Old South Meat Marinade 2 quarts apple juice 1 cup Worcestershire sauce 1 cup orange juice 1 cup light brown sugar 1/2 cup olive oil 1/2 cup lemon juice 2 tablespoons hot sauce 1/2 cup apple cider vinegar 1/2 cup salt Instructions: Heat and whisk together until sugar and salt dissolve. ","[Chardonnay, Merlot, Zinfandel]" 27256,"Lemon, Rosemary and Balsamic Grilled Chicken Thighs 3/4 cup balsamic vinegar 1/2 cup olive oil 1/4 cup rosemary leaves 3 tablespoons thinly sliced garlic 2 tablespoons lemon zest 1 tablespoon crushed red pepper flakes 8 chicken thighs Salt and freshly ground black pepper Instructions: In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag. Put the chicken thighs in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours. Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth. Remove the chicken from the marinade and pat dry. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through. Remove from the heat and serve while hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 27257,"The Original Sazerac Herbsaint or anise flavored liqueur 1 1/2 ounces rye whiskey 1/2-ounce simple syrup 4 dashes Paychauds bitters Instructions: Pour a little herbsaint into a frozen rocks glass. Swirl around the inside of the glass and then pour out. In a cocktail shaker with ice, combine the remaining ingredients and shake well. Strain into the herbsaint lined glass. ","[Rye Whiskey, Bourbon]" 27258,"Supreme Pizza Lasagna 2 tablespoons olive oil 2 pounds Italian sausage
1 pound ground beef
12 ounces sliced pepperoni 1 pound mushrooms, sliced
3 cloves garlic, minced
2 green bell peppers, diced
2 red bell peppers, diced
1 large onion, diced
One 28-ounce can whole tomatoes
One 15-ounce can tomato paste
1/4 cup prepared pesto
1/3 cup finely minced fresh parsley
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup sliced black olives
30 ounces whole-milk ricotta 2 eggs, beaten
1/2 cup grated Parmesan, plus extra for sprinkling
8 lasagna noodles, cooked until al dente 24 ounces fresh mozzarella, cut into thin slices Instructions: Drizzle the olive oil into a large pot over medium-high heat. Add the sausage, ground beef and pepperoni and stir, breaking the meat up as it begins to cook. Continue cooking, stirring occasionally, until brown, and then remove the meat to a plate. Add the mushrooms, garlic, bell peppers and onions to the pot and saute until the mushrooms have softened and the others have some color. Add the meat back in along with the tomatoes, tomato paste, pesto, half the parsley, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper and the crushed red pepper flakes. Stir, reduce the heat to low and simmer for 25 to 30 minutes. Add the black olives and stir. Preheat the oven to 350 degrees F. To make the cheese mixture: Combine the ricotta and eggs in a large bowl. Add the Parmesan, the rest of the parsley and the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Stir the mixture until totally combined. To assemble the lasagna: Overlap 4 lasagna noodles in the bottom of a large rectangular baking dish. Spoon half the cheese mixture over the noodles and smooth it out into a flat layer. Lay half of the mozzarella slices on top followed by half of the meat sauce. Repeat these layers once more and top with some extra Parmesan. Bake until heated through and bubbly on the top, 40 to 45 minutes. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 27259,"Coffee and Donuts Shake 1 pint coffee ice cream 1 1/2 cups milk 1 teaspoon vanilla extract 1/4 cup chopped semisweet chocolate 1 cake doughnut, crumbled Instructions: In a blender combine the ice cream, milk and vanilla extract and blend until smooth. Stir in the chopped chocolate and crumbled donuts with a rubber spatula. Pour into glasses and serve. ","[Chardonnay, Zinfandel, Merlot]" 27260,"Veal Piccata 1/2 cup all purpose flour 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 4 veal scallops, about 3/4 pound, pounded to a thickness of 1/8-inch 1 1/2 tablespoons vegetable oil 5 tablespoons butter 1 cup dry white wine 1/2 cup chicken stock 1 garlic clove, chopped 1 lemon, juiced, or more to taste, (about 2 tablespoons) 2 tablespoon capers, drained 1 tablespoon chopped parsley leaves, optional, plus sprigs for garnish Instructions: In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the chopped parsley. When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27261,"Shrimp with Hot Red Peppers: Camaroes Piri-Piri 2 pounds raw jumbo shrimp, shelled and deveined 1 large garlic clove, peeled and crushed 2 medium bright-red cayenne peppers, cored and minced (leave the seeds in if you can take the heat ? they're where the peppers' heat is concentrated) 3/4 cup Molho de Piri-piri, recipe follows, or mix 3/4 cup olive oil with 1 to 2 teaspoons liquid hot red pepper seasoning (depending on how hot you can stand things)
2 to 6 cayenne chili peppers (or dried chili pequins), depending upon their hotness 1 teaspoon kosher or coarse salt 1 cup olive oil 1/3 cup cider vinegar Instructions: Place the shrimp, garlic, cayenne, and olive oil in a 9 by 9 by 2-inch baking dish and toss well; cover and marinate at least 24 hours in the refrigerator. When ready to cook, preheat the broiler. Lay the shrimp on a well-oiled broiler pan and brush generously with the marinade, and broil 2 minutes longer. Serve sizzling hot with little bowls of the dipping sauce (1 for each person). To cool the fire, accompany with a crisp green salad, chunks of good Portuguese bread and well-chilled vinho verde.
Variation: Camaroes Grelhados Piri-piri (Grilled Shrimp with Hot Red Peppers): Marinate the shrimp as directed. When ready to cook, build a hot charcoal fire and when the flames have died down, leaving white-hot coals, arrange the shrimp, not quite touching one another, on 4 to 6 well-oiled long metal skewers. Adjust the height of the grill so that it is about 6 inches above the coals, lay the skewers on the grill and cook about 6 minutes, turning often, and brushing with additional marinade. Serve with little bowls of Molho de Piri-piri. Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake well, then store at room temperature. The sauce will keep well for about a month. Shake the sauce every time you use it. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 27262,"Pomegranate Sangria 1 bottle fruity red wine 2 cups pomegranate juice 1/2 cup brandy 1/2 cup Triple Sec 1/4 cup simple syrup (equal amounts sugar and water, heated until sugar dissolves, cooled) 1/4 cup pomegranate seeds 1 large orange, halved and thinly sliced 1 green apple, cored, halved and thinly sliced 1 cup red grapes, sliced in 1/2 Instructions: Combine all ingredients in a pitcher, cover and refrigerate for at least 4 hours or up to 48 hours before serving. Serve over ice. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 27263,"Crispy Black Bass with Pepper, Tomato, and Ginger Nage 2 pounds boneless black bass fillets 1 1/2 ounces butter, plus 1 ounce butter, plus 1/2 ounce butter (3/4 stick total) 8 ounces fingerling potatoes 1 chopped habanero 1/4 cup chopped ginger 1/2 cup diced red pepper 1/2 cup diced green pepper 1 diced red onion 1 diced roma tomato 1 cup sweet wine 1/4 cup chopped chives Salt and pepper Instructions: In a non-stick pan, sear the bass, skin down, with 1/2 the butter on high heat for 2 to 3 minutes. Lower the heat and continue to cook for 2 to 3 minutes or until medium rare. Cut the potatoes in half, lengthwise, and blanch in salted water for 2 to 3 minutes. Once potatoes have been blanched, saute in 1 ounce of the butter, and set aside. Once the fish has cooked, set aside. In the same pan add the remaining butter and saute the habanero, ginger, peppers, and onion until pungent, 1 to 2 minutes. Add the tomatoes, sweet wine, chives, and season with salt and pepper. To serve, arrange the potatoes on the bottom of a large soup plate. Place the fish skin side up, and spoon the hot nage mixture around and over the fish. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27264,"Sweet and Spicy Calabaza Soup with Garlic Mojo 2 tablespoons extra virgin olive oil 3 cloves garlic, finely chopped 1 anchovy, rinsed and finely chopped (optional) 1/2 bunch flat leaf parsley, leaves only, finely chopped 1/4 small red onion, minced Juice of 1/2 lemon 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 teaspoon ground Arbol cl 1 calabaza, about 3 pounds, halved, or a 3 pound piece of calabaza, seeded (see Note) 4 tablespoons unsalted butter 2 large onions, diced 1 ripe plantain, peeled and sliced 1/4 inch thick 1 tablespoon ground cumin 2 teaspoons ground coriander 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 cups chicken stock, preferably homemade 1 cup apple juice Instructions: In a glass bowl, combine all the ingredients for the mojo and stir together. Cover and refrigerate for up to 4 hours before using. Preheat the oven to 350 degrees. Place the calabaza cut side down on a baking sheet and bake for about 30 minutes. Meanwhile, in a large soup pot melt the butter over medium heat. Add the onions and cook for about 10 minutes, or until the onions are softened. Add the plantain and cook for 5 minutes more, then add the cumin, coriander, salt and pepper. Stir together for 3 minutes more. Add the chicken stock, increase the heat to high and bring to a boil. Cover the pot and reduce the heat to medium. Remove the calabaza from the oven and, when cool enough to handle, scoop out the flesh, break it into small pieces and add to the soup. Add the apple juice and simmer for 30 minutes more, until the plantain is tender. Pour the soup through a strainer into another large pan. Transfer the solid ingredients to a food processor and puree until smooth, scraping down the sides of the bowl as necessary. Add the puree to the liquid mixture, stir to combine, and heat through over medium heat. If you prefer a thicker consistency, remove the cover and simmer until slightly thickened. Serve in shallow heated bowls, with a teaspoon or 2 of the mojo swirled into the center. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 27265,"Red Pepper Brine 1 cup cider vinegar 1 medium jalapeno, split 1 teaspoon red cl flakes 1 cup salt 11/2 cups brown sugar 1 cup honey 1/2 gallon water 1 pound pork belly Instructions: In a large saucepot, bring the first six ingredients to a simmer. Cook until all of the solids are dissolved. Add water and submerge pork belly. Remove from the heat and place in the refrigerator for 3 days. After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer. Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy. ","[Syrah, Tempranillo, Barbera, Garnacha]" 27266,"Grilled Ground Meat Kabobs 2 pounds ground lamb or turkey 1/2 cup plain Greek yogurt, plus more for serving 1/4 cup fresh cilantro leaves, finely chopped 1/4 cup fresh mint leaves, finely chopped 2 tablespoons fresh thyme leaves, finely chopped 1/4 teaspoon ground cinnamon 2 to 3 cloves garlic, finely chopped 1 egg, lightly beaten 1 lemon 1 Fresno cl pepper, seeded and finely chopped 1 large shallot, minced Kosher salt and freshly ground pepper Vegetable oil, for brushing Cooking spray Grilled naan bread, for serving Melted butter, for brushing Chutney, for serving Instructions: Combine the ground lamb, yogurt, herbs, cinnamon, garlic, egg, the finely grated zest of the lemon, cl pepper, shallot, some salt and lots of pepper in a large bowl. Form one-quarter of the meat mixture around each of 4 metal skewers (if you don't have skewers, you can form it into patties). Brush with vegetable oil. Heat a grill pan or griddle over medium-high heat until very hot, then spray with cooking spray. Add the kabobs and cook, gently turning occasionally, until cooked through, 10 to 12 minutes. Brush the naan with melted butter. Cut the lemon into wedges. Serve the kabobs with the naan, lemon wedges, chutney and yogurt. ","[Syrah, Malbec, Tempranillo, Garnacha]" 27267,"Strawberry-Coffee Ice Cream Cake with Bananas and Espresso Whipped Cream Frosting Unsalted butter, for buttering the pan One 10.5-ounce pound cake, cut into 1/2-inch slices 2 bananas, sliced 1 quart strawberry ice cream, softened 1 quart coffee ice cream, softened 2 cups heavy cream 2 tablespoons confectioners' sugar 2 tablespoons brewed espresso, chilled 1/2 teaspoon pure vanilla extract Chocolate sauce, for drizzling Instructions: For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Top with the sliced bananas. Scoop the strawberry and coffee ice creams onto the banana layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours. Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more. For the espresso whipped cream frosting: Add the heavy cream, confectioners' sugar, espresso and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired. Frost the top and sides of the cake with the whipped cream frosting. Drizzle with chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes. Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes. ","[Pinot Grigio, Sauvignon Blanc, Chianti, Tempranillo]" 27268,"Soy-Butter Scallop Wontons 1 pound scallops, finely chopped 1 jalape?o, minced 4 garlic cloves, minced 4 green onions, whites and greens chopped, plus more for garnish 1 teaspoon sesame oil 1/2 teaspoon coarse kosher salt 1/4 teaspoon ground white pepper 2 tablespoons soy sauce 1 teaspoon sugar 3 tablespoons cornstarch 50 square wonton wrappers All-purpose flour, for dusting 6 tablespoons unsalted butter 1 teaspoon cl flakes 1/3 cup soy sauce Instructions: For the wontons: Mix the scallops, jalape?o, garlic, green onions, sesame oil, salt, white pepper, soy sauce, sugar and cornstarch in a medium bowl to combine. To assemble the wontons, have a small cup of water on the side for sealing the edges of the wrappers. Place a wonton wrapper in your non-dominant hand so that it is oriented like a diamond. Add about 1 tablespoon of filling to the center of the wrapper. Dab a little water along the top edges of the wrapper. Fold the wrapper in half to form a triangle. Press the edges tightly. Dab the 2 ends of the triangle with water and fold them together so that they touch. Pinch tightly to seal. Place the wonton on a lightly floured tray or plate and repeat with the remaining wrappers and filling. Bring a large pot of water to a boil. Boil the wontons in batches until floating and fully cooked, 4 to 5 minutes. Strain out the wontons and transfer to a larger serving bowl or platter. For the soy-butter sauce: Combine the butter and cl flakes in a medium saucepan. Melt the butter over medium heat and bring to a simmer; continue to simmer for about 1 minute. Turn off the heat and add the soy sauce. Pour the soy-butter sauce over the wontons, toss to evenly coat and garnish with chopped green onions. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 27269,"Grilled Bok Choy Salad 1 medium head bok choy 1/4 wedge purple cabbage or 5 leaves curly purple savoy cabbage 4 whole scallions 1 small can Mandarin orange segments (9 to 12 ounces), drained 1 cup chow mein noodles or 1 package dry ramen noodles, toasted in a dry pan 1/4 cup wasabi peas 1/4 cup chopped cilantro leaves 1/2 teaspoon kosher salt 1/2 teaspoon freshly cracked black pepper Orange Sesame Balsamic Dressing, recipe follows 1/4 cup orange juice 1/4 cup balsamic vinegar 1/4 cup olive oil 1 tablespoon toasted sesame oil 1 teaspoon grated fresh ginger root 1 teaspoon Asian hot mustard 1 red or green Thai cl, seeded and finely chopped, optional
Pinch kosher salt and freshly ground black pepper Instructions: Heat a grill to medium-high heat.
Wash the bok choy, cabbage and scallions and shake to remove the excess water. Grill just until grill marks appear and become aromatic, about 30 seconds to 1 minute. Remove them from the grill to a cutting board. Julienne the bok choy and chop the cabbage. If using curly leaf cabbage. cut into chiffonade. Add the bok choy and the cabbage to a large salad bowl. Cut the scallions on the bias and add them to the bowl. Add the remaining ingredients and toss. Pour the Orange Sesame Balsamic Dressing over the salad, then toss and serve. Whisk all the ingredients together in a glass or wooden bowl. Set aside until ready to use.
Yield: about 1 cup ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27270,"Rice Noodle-Shrimp Salad 8 ounces vermicelli rice noodles 1/4 cup plus 2 teaspoons fish sauce 2 limes (1 zested, both juiced) 3 tablespoons vegetable oil 1/2 jalapeno pepper, thinly sliced (remove seeds for less heat) 1 tablespoon sugar 2 cloves garlic, grated 1 pound large shrimp, peeled and deveined 1 romaine lettuce heart, thinly sliced 2 medium carrots, coarsely grated 2 1/2 cups mixed chopped herbs, such as cilantro, basil and mint
1 cup bean sprouts Instructions: Cook the rice noodles as the label directs; drain and rinse under cold water to cool, then snip into smaller pieces with kitchen shears. Meanwhile, make the dressing: Whisk 1/4 cup fish sauce, the juice of 1 lime, 2 tablespoons vegetable oil, the jalapeno, sugar, half of the garlic and 1/2 cup water in a small bowl; set aside. Preheat a grill or grill pan to medium high. Combine the zest and juice of the remaining lime and the remaining garlic, 1 tablespoon vegetable oil and 2 teaspoons fish sauce in a medium bowl. Add the shrimp and toss to coat. Grill the shrimp until lightly charred and opaque, about 2 minutes per side. Toss the noodles, romaine, carrots, herbs and bean sprouts in a large bowl. Gradually add enough of the dressing to coat; toss. Divide among bowls and top with the shrimp. Drizzle with the dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 27271,"Striped Bass with Salsify Flan, Asparagus and Oven Roasted Creamer Potatoes 2 tablespoons canola oil 2 - 8 ounce skin on wild Striped Bass fillets 3 tablespoons white wine 1 tablespoon capers 1 teaspoon chopped shallots 1 tablespoon butter Salt and pepper to taste 1 tablespoon chopped parsley 1/2 cup heavy cream 2 eggs 1/4 teaspoon minced garlic 1/4 cup cooked salsify, pureed 1 bunch asparagus, trimmed and blanched 10 ounces Creamer potatoes (approximately 8 potatoes) 1 teaspoon olive oil 1 teaspoon minced garlic 1 teaspoon chopped parsley 1 tablespoon whole butter Instructions: In a non-stick pan heat the oil until hot and pan sear the striped bass skin side down for approximately 1 to 2 minutes or until crisp. Turn and finish cooking on the other side. Remove the fish and pour off the excess oil and deglaze the pan with the white wine and add the remaining the ingredients. Spoon the mixture over the fish once the butter has melted. Whisk together the heavy cream, eggs, garlic, salsify and salt and pepper until well combined. Using 2-ounce or 3-ounce ramekin molds, sprayed with non-stick spray, pour the mixture into the the ramekins. Place the ramekins in a water bath and cover with buttered waxed paper. Bake in a 325 degree oven until ramekins are done. Approximately 20 minutes. Toss the potatoes with the olive oil, garlic, salt and pepper. Roast in a 450 degree oven for approximately 1/2 hour or until done. Toss with the chopped parsley and whole butter ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 27272,"Green Beans and Carrots with Ginger and Chiles 1 pound green beans (preferably long beans) 2 medium carrots 3 to 4 fresh hot green chilies 1 (1-inch) cube fresh ginger 1 (1-inch) cube fresh galangal, optional 4 to 6 garlic cloves 2 shallots, or 1/2 onion 3 tablespoons vegetable oil 8 to 10 fresh or dried curry leaves, or 2 bay leaves 3/4 teaspoon salt Instructions: Trim the beans and cut into 1-inch pieces. Peel the carrots and cut into 2-inch lengths, then cut each piece lengthwise into quarters and halve these. Finely chop the green chilies. Peel the ginger and cut into paper-thin slices. Stack a few slices together at a time and cut them into minute dice. If using fresh galangal, peel and dice it in the same way. Peel and finely chop the garlic and shallots. Set a wok over a high heat and swirl in the oil. When the oil is hot, put in the chilies, ginger, galangal, garlic, shallots, and curry (or bay) leaves. Stir and fry briefly until the spices start to brown. Add the green beans, carrots, and salt. Stir and fry for 1 minute. Pour in 3/4 cup water and cover with a lid. Turn the heat to medium and cook for about 5 minutes or until the vegetables are just tender. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 27273,"This Ain't Your Mama's Peach Pie 6 fresh golden peaches, peeled, pitted and cut into eighths 3 tablespoons raw honey 3 tablespoons fresh lemon juice 2 teaspoons ground nutmeg 1 1/2 cups whole-wheat flour 1/2 teaspoon salt 1/4 cup cold vegetable shortening, cut into small pieces or cubed 1/4 cup cold organic butter, cut into small cubes 3 tablespoons ice water 3/4 cup organic heavy whipping cream 2 tablespoons Xylitol 2 teaspoons ground ginger Instructions: Filling:
Put the peaches into a large mixing bowl. Add all of the remaining ingredients and mix until the peaches are saturated and coated with the honey. Cover and refrigerate until ready to bake.
Preheat the oven to 425 degrees F.
Crust:
Put all of the ingredients in a food processor and pulse until small dime-sized balls are formed. If you don't have a food processor, put the ingredients into a bowl and, using a knife, cut the shortening and butter into the flour. When all the ingredients are incorporated, turn out onto a lightly floured surface and quickly knead the dough into a disc. Do not work dough too much. Gently roll the dough out and fit it into a 9-inch pie pan. Trim the edges, or shape the edges as desired. Poke several holes in the bottom of the dough with a fork.
Put the peaches into the pie pan, and bake for about 12 to 18 minutes, depending on the color of the edges of the pie crust. When the edges are a beautiful brown, take the pie out of oven and cool.
Whipped topping:
Put all of the ingredients into a medium-sized mixing bowl. Beat with an electric mixer, until a silky whipped cream is formed; this should take about 3 minutes or so.
When pie has cooled, use a spatula to spread the whipped topping over the surface of the pie. This pie is a picture perfect masterpiece that even Mom would be proud of. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27274,"Romaine Hearts with Greek Dressing 4 small hearts romaine lettuce 12 rings thinly sliced red onion (about 1/4 medium onion) 20 kalamata olives 2 tablespoons olive oil 1 1/2 tablespoons lemon juice 1/2 teaspoon dried oregano 1/4 teaspoon salt Freshly ground black pepper Instructions: Cut each of the romaine hearts in half, leaving the stem end intact so the leaves stay together. Top each with a few rings of onions, and place 5 olives in a small pile on each plate. In a small bowl, whisk together the oil, lemon juice, oregano, salt and pepper. Drizzle some dressing over each lettuce half and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 27275,"Coconut Rice and Peas 4 cups long-grain rice, rinsed well 5 1/2 cups water 2 cups coconut milk 3 to 4 cups pigeon peas, cooked and drained 1 cup scallions, chopped 8 sprigs thyme 1 Scotch Bonnet pepper, whole 1/4 cup olive oil Salt to taste Instructions: Over high heat in a heavy-bottomed stock pot, combine and stir all the ingredients. Bring to a boil uncovered, then reduce heat, cover pot, and simmer for 25-30 minutes, rice should be cooked. ","[Chardonnay, Sauvignon Blanc, Chenin Blanc, Ros]" 27276,"Baked Beans and Peppers Nonstick cooking spray, for the baking dish 12 slices bacon
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
Four 28-ounce cans pork and beans
1 cup barbecue sauce
3/4 cup brown sugar
1/3 cup white vinegar
1/4 cup sliced jarred jalapenos 1/4 cup Dijon mustard
Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray and set aside. Place a large cast-iron skillet over medium heat until hot, then add the bacon and fry until almost crisp, 10 to 12 minutes. Remove to a paper towel-lined plate and set aside. Add the onion and peppers to the same skillet to cook in the bacon grease until tender, about 5 minutes. Add the pork and beans, barbecue sauce, brown sugar, vinegar, jalepenos, mustard, salt and pepper, then stir to combine. Bring to a simmer, then transfer to the prepared baking dish. Cut the bacon into large pieces and place on top of the beans. Transfer to the oven to cook until bubbly and syrupy, about 2 hours. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 27277,"Pork Chops Saltimbocca 4 7-to-8-ounce boneless center-cut pork chops (about 3/4 inch thick) Kosher salt and freshly ground pepper 4 large sage leaves 8 thin slices prosciutto 3 tablespoons extra-virgin olive oil 4 slices provolone cheese (about 3 1/2 ounces) 1 pound baby spinach Juice of 1 lemon, plus wedges for serving 1 large shallot, finely chopped, or 1/3 cup finely chopped red onion 2/3 cup low-sodium chicken broth Instructions: Preheat the oven to 425 degrees F. Season the pork with salt and pepper. Top each chop with a sage leaf, then wrap in 2 slices prosciutto. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chops, sage-side down, and cook, turning once, until the prosciutto is crisp, 8 to 10 minutes. Transfer to a baking sheet, reserving the skillet, and roast until a thermometer inserted sideways into the center of a chop registers 145 degrees F, about 8 minutes. Top each with a slice of provolone; return to the oven until the cheese melts, 1 to 2 minutes. Meanwhile, put the spinach in a microwave-safe bowl; add the remaining 1 tablespoon olive oil, 1 tablespoon water and a pinch of salt. Cover with plastic wrap and microwave until wilted, 3 minutes; drain. Drizzle with half of the lemon juice and season with salt and pepper. Heat the reserved skillet over medium heat; add the shallot and cook, stirring, until soft, 3 minutes. Add the broth and simmer until reduced by half. Stir in the remaining lemon juice and season with salt and pepper. Divide the pork among plates; drizzle with the shallot sauce. Serve with the spinach and lemon wedges. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 27278,"Sesame Green Beans Kosher salt 1 pound green beans, trimmed 2 tablespoons soy sauce 2 tablespoons water 2 teaspoons toasted sesame oil 1/2 teaspoon cornstarch 1/8 to 1/4 teaspoon red pepper flakes 2 teaspoons vegetable oil 3 medium shallots, thinly sliced 2 cloves garlic, chopped 2 teaspoons chopped fresh ginger 1 tablespoon sesame seeds 2 teaspoons rice wine vinegar Instructions: Bring a large pot of cold water to a boil over high heat and salt it generously. Add the beans, and cook, uncovered, until just tender, about 6 to 8 minutes. Drain and rinse under cold water, set aside. Whisk the soy sauce, water, sesame oil, cornstarch, and pepper flakes in a small bowl. Heat the vegetable oil over medium-high heat in a large nonstick skillet. Add the shallots, garlic, ginger, and sesame seeds and cook until the vegetables are golden, about 3 minutes. Stir in the green beans and soy sauce mixture, bring to a boil, and cook until the green beans glaze, about 1 minute. Sprinkle with the vinegar and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27279,"Fried Chicken 1 (3 to 4 pound) chicken, cut up into 10 pieces Kosher salt 3 cups all-purpose flour 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons sweet paprika 2 teaspoons cayenne Freshly ground black pepper 2 cups buttermilk 2 tablespoons hot chili sauce, such as Srirachi Hot Chili Sauce Peanut oil, for frying Instructions: Put the chicken pieces into a large bowl. Cover the chicken with water by 1-inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight. In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce; season with salt and pepper. Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you heat the oil. Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Bring the oil up to 375 degrees F over medium high heat. Working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 20 minutes. Remove from the oil and place on a rack to drain; repeat with the remaining pieces. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27280,"Sweet Potato Casserole 8 sweet potatoes 4 large eggs, lightly beaten 1/2 cup milk 1/4 cup packed dark brown sugar 4 tablespoons (1/2 stick) unsalted butter, melted 1/2 teaspoon pure vanilla extract Coarse salt and freshly ground black pepper 1/2 cup pecans 1/4 cup packed dark brown sugar 1/4 cup all-purpose flour 3 tablespoons unsalted butter, softened Instructions: For the sweet potatoes: Heat the oven to 350 degrees F. Place the potatoes on a rimmed baking sheet and bake until tender when pierced with the point of a paring knife, about 1 hour.
Cool the potatoes slightly. Peel the potatoes, discard the skins, and place them in a medium bowl. Mash with a potato masher or large fork until smooth. Stir in the eggs, milk, brown sugar, melted butter and vanilla until combined; season with salt and pepper.
Meanwhile, for the topping: Combine the pecans, brown sugar, flour and butter in the bowl of a food processor fitted with the blade attachment. Pulse until combined. Set aside.
Transfer the sweet potato mixture to a medium casserole dish and sprinkle with the topping. Place the casserole in the oven and bake until bubbly and browned on top, about 30 minutes. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 27281,"Leek Tart 1 recipe pie dough 3 pounds of leeks 3 tablespoons butter 1 teaspoon chopped thyme 2 eggs 1/3 cup heavy cream 1 cup grated Gruyere cheese Instructions: Preheat oven to 425 degrees. Line a 9-inch pie pan with dough. Clean and trim leeks, and julienne. Melt the butter, add leeks and season and cook covered over medium to low heat for 20 minutes until softened. Mix the eggs and cream and all but 1/4 cup of the cheese and add the cooled leeks. Pour into pie shell, top with cheese and bake for 40 minutes. BRAISED LEEKS In an 8-inch skilled saute leeks in butter. Add chicken broth to almost cover. Cover pan, and to cook for about 20 minutes, until tender. Remove leeks to a platter. Reduce cooking liquid, pour over platter of leeks and garnish with fresh thyme. FRIZZLED LEEKS Heat oil to hot, but not smoking. Toss julienned leeks with some flour in a bowl. Add to hot oil and fry. Can be used as a garnish. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 27282,"Barbecued Duck Quesadillas with Lime Sour Cream 2 whole boneless, skinless duck breasts 1 lime, juiced 1 cup sour cream Salt 1/2 tablespoon canola oil 1 small onion, cut into medium dice Freshly ground black pepper 1 cup your favorite smoky barbecue sauce 8 flour tortillas 1 ripe mango, peeled, seeded, and cut into thin strips 1 poblano cl, roasted, stemmed, peeled, and cut into thin strips 1 small red onion, cut into thin rings and grilled 1 cup grated jalapeno jack 1 tablespoon chopped fresh cilantro 4 sprigs fresh cilantro Instructions: Prepare smoker for cold smoke. Place breasts on a smoker rack and put in smoker for 15 minutes. Remove from smoker. In a small bowl, add fresh lime juice to sour cream and stir. Season with salt, to taste. Refrigerate until ready to serve. Preheat oven to 350 degrees F. Place duck breasts in saute pan and place in oven. Roast duck for 10 minutes or until medium-rare. Remove from oven and cool. Using a sharp knife, dice duck breasts into 1/2-inch pieces. Place oil in a large saute pan over medium-high heat. When hot, add onions and saute for 3 minutes or until onions are translucent. Add diced duck, season with salt and pepper. Stir in barbecue sauce, bring to a boil, and immediately remove from heat. Place four flour tortillas on a clean work surface. Divide the duck mixture onto the tortillas to cover. Sprinkle mango, poblano, red onion, cheese, and cilantro evenly over duck mixture. Top with the remaining flour tortillas and brush each side with a small amount of canola oil. Bring a large saucepan or griddle to medium heat. Place one flour tortilla sandwich into pan or griddle and cook until golden brown or about three minutes. With a spatula, pick up flour tortilla sandwich and turn over to finish cooking to a golden brown. Remove from pan or griddle and place on cutting board. Cut into six wedges. Place on a warm plate and dab Lime Sour Cream on each wedge and garnish with a cilantro sprig. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 27283,"Island Ceviche with Tropical Fruit 1/2 pound medium-size raw shrimp, shelled and deveined 1/2 pound bay scallops, trimmed of muscle 1/2 pound salmon fillet, cut in 1/2- inch pieces 1 red pepper, diced 3 scallions, sliced on diagonal 1 jalapeno, minced 1 cup lime juice, or enough to cover 1 tablespoon olive oil 2 tablespoons orange juice 1/4 cup chopped cilantro 1/2 mango, diced 1 pink grapefruit, cut in sections and diced, juice reserved 1 orange, cut in sections and diced, juice reserved Salt and pepper Instructions: Blanch the shrimp in boiling water until no longer translucent, 1 to 2 minutes. Drain and refresh in cold water. Cut into 1/2-inch pieces. Combine the shrimp, scallops, salmon, red pepper, scallions, jalapeno, and lime juice in a large bowl. Refrigerate, covered, for 2 to 3 hours, stirring occasionally. Drain off most of the liquid. Whisk together the olive oil, orange juice, and cilantro. Pour over fish and add diced mango, grapefruit, orange pieces, and their juices. Season with salt and pepper. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 27284,"Cranberry Chutney 1 cup chopped Spanish onions 1 1/2 tablespoons minced garlic 2 1/4 teaspoons vegetable oil 3 tablespoons cider vinegar 1 teaspoon fresh thyme leaves 1/2 teaspoon fresh rosemary 1/2 teaspoon dried sage 1/2 teaspoon salt 1/3 teaspoon ground allspice 1/3 teaspoon cayenne pepper Pinch black pepper Two 16-ounce cans whole cranberry sauce Instructions: Saute the onions and garlic in the vegetable oil in a medium pot until golden. Add the vinegar, thyme, rosemary, sage, salt, allspice, cayenne pepper, black pepper and cranberry sauce. Simmer until the cranberries and the chutney begin to thicken, about 20 minutes. Add water during cooking, as necessary, if the mixture becomes too thick. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 27285,"Southwestern Caesar Salad 3 hearts romaine lettuce, coarsely chopped 2 cloves garlic, minced 1 lemon, juiced 1 teaspoon prepared Dijon mustard 1 teaspoon chili powder 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper Blue corn, black bean or other tortilla chips, for garnish 1/4 cup smoked cheddar and 1/4 cup pepper Jack, for garnish, optional Instructions: Chop and place romaine in a large salad bowl. Whisk together garlic, lemon juice, Dijon mustard and chili powder in a small bowl. Continue whisking while streaming in extra-virgin olive oil. When dressing is combined, toss Romaine salad with dressing and garnish salad with broken tortilla chips, smoked cheddar and pepper Jack cheese. Season with salt and pepper and toss again, then serve. Yield: Preparation time: 5 minutes Cooking time: none Ease of preparation: easy ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 27286,"Crispy-Skinned Herb-Roasted Turkey 1 12- to 14-pound fresh Amish turkey Kosher salt and freshly ground pepper 1/2 teaspoon granulated garlic 6 fresh bay leaves 2 sprigs thyme, leaves removed 1 sprig rosemary, leaves removed Grated zest of 1 orange 1 stick unsalted butter, melted, for brushing Instructions: Two days before roasting, rinse, clean and dry the turkey thoroughly. In a food processor, pulse 2 tablespoons salt, 1/2 teaspoon pepper, the granulated garlic, bay leaves, thyme, rosemary and orange zest until uniform but still coarse, about 10 times. Rub the inside of the turkey with the salt mix, then carefully slip your fingers under the breast skin and rub a liberal amount under the skin. Flip the turkey on its side and sprinkle more of the salt mixture on the thigh, wing and leg. Repeat on the other side. Place the bird in a large zip-top bag or brining bag. (If neither is available, cover with plastic wrap.) Place the bird breast-side up on a wire rack on a sheet pan and then place in the fridge away from any raw food (on a lower shelf). Leave in the fridge for 2 days. The night before cooking, remove the turkey from the fridge and take it out of the plastic. The skin should be mostly dry and the salt should be dissolved; if any large patches of moisture are present, wipe with paper towels. Place back in the fridge, uncovered, for another 8 hours to dry out completely. On the day of, take the turkey out of the fridge 1 hour before cooking. Preheat the oven to 425 degrees F. Fit a roasting pan with a wire V-rack. Put the turkey on the rack and brush with one-quarter of the melted butter. Roast 30 minutes. Turn the heat down to 325 and continue roasting, basting occasionally with the remaining melted butter, until a thermometer inserted into the thigh registers 165 degrees F, about another 2 hours. Let the turkey rest 30 to 45 minutes before carving. 5. \This turkey is the perfect blend of moist, seasoned meat and crisp skin. It's the best darned thing I've ever made.
Special equipment: ACTIVE: 30 min TOTAL: 3 hr (plus 2- to 3-day brining and refrigerating) SERVES: 10 to 12 ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 27287,"Buffalo Wing Ring 1/3 cup mayonnaise 1/3 cup blue cheese 4 to 4 1/2 cups flour 3 tablespoons sugar 1 1/2 teaspoons salt 2 packages Fleischmann's rapid rise yeast 1/4 cup butter 4 tablespoons finely chopped onion 3/4 cup milk 1/2 cup water 1 egg 2 cups cooked chicken 1/3 cup chicken wing sauce 1/2 cup pepper Jack cheese, shredded 1/2 cup Cheddar cheese, shredded Celery sticks, for serving Instructions: Combine mayonnaise and blue cheese. Refrigerate. Combine 1 to 1/2 cups flour, sugar, salt, and yeast. Melt butter in a pan and stir in onion and saute for 1 to 2 minutes. Add milk, water, and remove from heat. Then, stir into dry ingredients. Beat in egg and beat for 2 minutes, and then add enough flour to make a soft dough. Knead for 4 to 6 minutes, until smooth and elastic. Cover and let rest on floured board for 10 minutes. Roll dough out into a rectangle, 12 inches by 16 inches. Spread dough with blue cheese mixture, then chicken (cut into chunks), wing sauce, and cheeses. Roll up as for a jelly roll, to make a 16-inch roll. Transfer to a greased baking sheet and shape into a ring, sealing edges together. Make 8 slashes, cutting about half way down but not all the way through the dough. Bake at 375 degrees for 30 to 35 minutes. Serve warm with celery sticks. ","[Zinfandel, Merlot, Cabernet Sauvignon, Malbec]" 27288,"Tex-Mex Style Main Course Chicken Soup Half of foundation soup base 1/4 cup long grain rice 2 cups cooked or 1 can (16 ounces) black beans, drained 1 teaspoon each toasted ground cumin and chili powder 1 pound boneless skinless chicken breast, cut into bite sized pieces Salt and crushed red pepper Juice of 2 fresh limes 1/2 cup chopped fresh cilantro Sour cream, optional Instructions: Bring base to a simmer, add the rice, cover and cook 10 minutes. Add the beans, toasted spices and chicken and cook, covered for 10 minutes more. Season to taste with salt and pepper; add more water or stock if thick or simmer down if too thin. Remove from heat, stir in lime juice and cilantro. Garnish with sour cream. ","[Malbec, Tempranillo, Zinfandel, Syrah]" 27289,"Potato Chips 2 pounds russet (baking) potatoes, scrubbed Vegetable oil for deep-frying, like soy, peanut, or corn Fine sea salt Instructions: Slice the potatoes about 1/16-inch thick with a mandolin-style vegetable slicer. Put the slices in tepid water, to cover, and soak for 30 minutes.
Fill a tall heavy-bottomed pot, like a stockpot, about a third full with the oil. (Don't over fill the pot with oil, since it bubbles up during frying.) Set a deep frying thermometer in the pot and heat the oil, over medium heat, to 360 degrees F.
Drain and spin the potatoes dry in a salad spinner. Spread the potatoes out on a pan and pat them dry with paper towels. When ready to fry, raise the heat to high. Working in small batches, carefully add the potatoes to the hot oil and fry until golden brown, about 2 to 2 1/2 minutes. Lift the chips from the oil with a slotted spoon and transfer to a paper-towel covered baking sheet to drain. Season with the salt. Repeat with the remaining potatoes, taking care that the oil returns to 360 degrees F. before adding each batch. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27290,"Old-Fashioned Chocolate Cake 1 1/2 cups all-purpose flour 1 cup superfine sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/3 cup best-quality cocoa 1 1/2 sticks soft unsalted butter 2 large eggs 2 teaspoons good-quality vanilla extract 2/3 cup sour cream Special equipment: 2 (each 8-inch diameter) layer tins with removable bases, buttered 6 ounces good-quality semisweet chocolate, broken into small pieces 3/4 stick unsalted butter 2 1/2 cups confectioners' sugar 1 tablespoon light corn syrup 1/2 cup sour cream 1 teaspoon good-quality vanilla extract Sugar flowers, to decorate, optional Instructions: Take everything out of the refrigerator so that all ingredients can come room temperature. Preheat the oven to 350 degrees F. Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture. Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes. Also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the frosting later. To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing. While the chocolate and butter is cooling a little, sieve the confectioners' sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps. Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners' sugar. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running. You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners' sugar, depending on whether you need the frosting to be thiner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off. Choose your cake stand or plate and cut 4 strips of baking parchment to form a square and sit 1 of the cakes, uppermost (i.e. slightly domed) side down. Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together. Spoon another 1/3 of the frosting onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with icing and leave a few minutes until set, then carefully pull away the paper strips. I love to dot the top of this with sugar pansies, and you must admit, they do look enchanting, but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 27291,"Pretzel-Crusted Pickle Chips with Mustard Sauce 1 1/4-inch-thick slice red onion, finely diced 3 tablespoons spicy brown mustard 11/2 tablespoons yellow mustard 3 tablespoons mayonnaise 1/2 teaspoon paprika 3/4 teaspoon garlic powder Kosher salt Vegetable oil, for frying 6 large dill pickles, sliced diagonally into 1/4-inch-thick rounds 2 cups salted mini pretzels 2 large eggs 1/2 cup all-purpose flour Celery salt, for sprinkling (optional) Instructions: Make the sauce: Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl. Set the sauce aside. Make the chips: Heat 1/2 inch vegetable oil in a large skillet over medium heat. Gently pat the pickle slices dry with a paper towel. Put the pretzels in a large resealable plastic bag and crush into coarse crumbs using a rolling pin or heavy pan; transfer to a plate. Whisk the eggs in a shallow bowl and put the flour in another bowl. Dredge the pickle slices in the flour, shaking off any excess; dip in the beaten eggs, then dip in the pretzel crumbs, turning to coat. Working in batches, fry the pickles until golden and crisp, about 1 minute per side. Drain on paper towels and sprinkle with celery salt, if desired. Serve warm with the mustard sauce. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 27292,"Spaghetti con Pomodoro e Tonno 1/4 cup plus 2 tablespoons olive oil 1 tablespoon roughly chopped onions 4 cups canned whole plum tomatoes (about one 35-ounce can) Kosher salt and freshly ground black pepper 2 fresh basil leaves One 6-ounce can Italian tuna packed in olive oil 1 pound spaghetti or linguine Instructions: Warm 1/4 cup of the olive oil in a small saucepan set over medium-high heat. Add the onions and cook, stirring, until softened, about 3 minutes. Add the tomatoes, crushing them well with the back of a slotted spoon or by squeezing them through your fingers while adding them to the pan. Season with salt and pepper, and stir in the basil. Cover and bring to a boil. Reduce the heat to medium-low and simmer until the sauce thickens, about 20 minutes. Drain half of the olive oil from the canned tuna. Flake the tuna into the tomato sauce. Cover and simmer to heat through, 8 to 10 minutes. Remove from the heat and set aside while the pasta cooks. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Drain, then toss the pasta with the remaining 2 tablespoons olive oil. Add about 3 ladlesful of sauce and continue tossing. Distribute evenly among four dinner plates. Ladle the remaining sauce on top, and serve immediately. ","[Chianti, Barbera, Montepulciano, Garnacha]" 27293,"Timbale of Grains with Wild Mushrooms, Asparagus and a Sauce of Goat's Feta 1/2 cup barley 1/2 cup winter wheat berries 1/2 cup brown rice or wild rice 1/2 cup basmati rice 1/2 cup couscous Salt and pepper 1 spanish onion, small dice 1 to 2 carrots, small dice 1 bulb fennel, small dice 2 cloves garlic, minced 4 sprigs fresh thyme 1/3 cup toasted pine nuts 1/3 cup toasted pumpkin seeds 1 tablespoon butter 1/2 cup vegetable stock 1/2 cup white wine 1/2 cup heavy cream 8 ounces goat's feta (or sheep's milk) Salt and pepper 1 tablespoon fresh thyme Instructions: Separately rinse the grains, then cook barley, wheat berries and rices, each in a separate pot, starting in clean, cold water with aromatic herbs in each. Just prior to each grain becoming tender, season with salt and pepper. When just fully cooked pour any excess water from each pot and spread grains out on a shallow baking pan and cool quickly. Season and steep couscous in an equal volume of cold water or even better a combination of orange juice and water. Allow to rehydrate then rub grains between your hands to fluff them. Heat butter in large saute pan (preferably nonstick), and saute vegetables and garlic until tender. Season, add thyme, nuts and all the prepared grains and saute them together. Adjust seasoning. Meanwhile reduce vegetable stock and wine by 2/3. Add cream and bring to boil, reduce slightly. Add cheese and melt to thicken. Season and add thyme. Season (you may not need any salt depending on the feta you are using, but freshly cracked pepper in the sauce is a must). Shape the hot grains in a timbale mold. Pour the sauce around. Accompany with a saute of asparagus spears (start with approximately 1 pound, trimmed and blanched) and mixed wild mushrooms (again, start with a scant pound, trimmed and cut into different shapes). Garnish with herb sprigs. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 27294,"Budget Wines Glass Mountain-Chardonnay, Merlot Markham-Sauvignon Blanc Chateau Le Grange Clinet-Bordeaux Les Baux de Provence-Rose Quady-California Orange Muscat Castellblanch-Brut Zero Hedges-Fume Chardonnay, Cabernet Merlot Torres-Muscat/Gewurztraminer Josmeyer-Lisa Belle Francis Coppola-Rosso Santa Julia-Chardonnay Frescobaldi-Remole Georges Dubceuf-Brouilly Chapoutier-Cotes du Rhone Instructions: All wines around $10. ","[Chardonnay, Sauvignon Blanc, Bordeaux, Rose, Muscat, Brut Zero, Fume Chardonnay, Cabernet Merlot]" 27295,"Spiced Pork Roast 1/4 cup whole grain mustard (recommended: Maille) 2 teaspoons chili powder 2 teaspoons ground cumin 1 teaspoon ground allspice 1 tablespoon dried oregano 1 tablespoon brown sugar 2 garlic cloves, minced 1 (2 1/2 pound) pork tenderloin, patted dry with paper towels 10 cipollini onions 3 medium carrots, peeled, and cut into 2-inch pieces 2 cups low-sodium chicken stock Salt and freshly ground black pepper, for seasoning Instructions: Preheat the oven to 400 degrees F. In a small bowl, mix together the mustard, chili powder, cumin, allspice, oregano, brown sugar, and garlic. Place the pork in a 9 by 13-inch roasting pan. Spread the mustard mixture over the top and sides of the pork to form a crust. Add the onions, carrots, and chicken stock to the pan. Roast for 1 hour and 15 minutes or until a meat thermometer inserted into the thickest part of the pork registers 160 degrees F. Allow the pork to rest for 10 minutes before serving. Remove the vegetables and arrange on a serving platter. Season the pan juices with salt and pepper and pour into a small serving pitcher. To serve, slice the pork into 1/4-inch slices. Arrange the pork slices on the serving platter with the roasted vegetables and serve with the pan juices. Cook's Note: This recipe will also work using a 2 1/2 pound beef roast. Allow an extra 10 to 15 minutes of cooking time. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 27296,"Sausage and Parmesan Arancini 5 tablespoons olive oil 2 Italian sausage links, casings removed and meat crumbled
1 1/4 cups diced Spanish onion (about 1 small or 1/2 large)
Kosher salt and freshly ground black pepper
24 to 32 ounces chicken stock
1 1/2 cups arborio rice
1 cup white wine
1 cup grated Parmesan 1/4 cup chopped fresh chives, plus more for garnish
1 1/2 tablespoons unsalted butter
Vegetable oil, for frying
2 cups all-purpose flour
1 dozen large eggs, beaten
2 cups panko breadcrumbs, ground in a food processor
Pecorino-Romano, for garnish
Spicy marinara (store-bought or homemade), for dipping, optional Chimichurri Sauce (recipe follows), for dipping, optional 2 bunches scallions 1/2 cup olive oil
Kosher salt and freshly ground black pepper 1/4 to 1/2 cup sherry vinegar
2 tablespoons finely minced fresh chives
2 tablespoons finely minced fresh parsley
2 tablespoons finely minced shallots
1 teaspoon finely minced garlic
Instructions: In a large straight-sided pan, heat the olive oil with the sausage over medium heat. Brown the sausage, breaking it up into smaller pieces as it cooks, until no longer pink, 8 to 10 minutes. Add the onions and turn the heat down to medium-low. Cook until the onions are fully softened, about 8 minutes. Season with salt and pepper. Bring the chicken stock to a simmer in a saucepan and keep warm on low heat. Add the rice to the onions and increase the heat to medium. Toast the rice, stirring often, until fragrant, 1 to 2 minutes. Add the white wine and reduce until almost dry. Reduce the heat to medium, then add 6 ounces of hot stock at a time, stirring the risotto throughout. When the liquid evaporates, add more stock. Continue in this manner until the rice is al dente, then cook out most of the liquid until thick. Turn off the heat and add the Parmesan, chives and butter. Spread the mixture on a sheet tray lined with parchment to cool completely in the refrigerator, 3 to 4 hours, or up to overnight. Roll the risotto into 1-ounce balls, to make about 35 in total. Preheat several inches vegetable oil in a pot or fryer to 350 degrees F. Roll the balls in the flour, followed by the egg, then the panko. Fry the arancini in batches until golden brown, 3 to 4 minutes. Transfer the arancini to a paper towel-lined plate to drain any excess oil. Place the arancini on a platter and garnish with Pecorino-Romano and chives and serve with the spicy marinara and/or the Chimichurri, if desired. Preheat a grill to medium-high heat. Lightly dress the scallions with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Grill, flipping as needed, until charred and wilted, about 8 minutes. Chop the scallions really well and add to a bowl with the remaining olive oil. Fold in the sherry vinegar, chives, parsley, shallots and garlic. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 27297,"Grilled Peaches 4 ripe medium peaches 1 teaspoon pure vanilla extract 1/4 teaspoon almond extract 1/4 cup dark brown sugar 1 to 2 pints frozen vanilla yogurt Suggested toppings: toasted sliced almonds Instructions: Cut the peaches in half and remove the pit. Slice each half in half and toss them in a bowl with the vanilla extract, almond extract, and brown sugar. Set aside for 15 minutes while you preheat a grill with a medium-high heat. Grill skin side down until skin is slightly charred, about 3 minutes. Turn and grill on the other 2 sides until you get nice grill marks, about 1 minute on each side. Divide the peaches among 4 bowls and serve with the frozen yogurt and toasted almonds, if desired. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 27298,"Sea Scallop Salad with Celery and Spicy Vinaigrette 8 jumbo sea scallops 1 celery root, thinly julienned 2 tablespoons mayonnaise 1 teaspoon mustard 2 ounces olive oil 1 lemon, juiced 1 pinch cayenne pepper Salt and pepper 1 cup mache leaves Instructions: Cut the sea scallops in thin slices and arrange them on a small piece of foil in a rosette pattern. Steam the celery root briefly and let it cool before you mix the mayonnaise and the mustard to it. Mix the olive oil and the lemon juice together, add the cayenne pepper. Lightly brush the scallops with the vinaigrette and put them under the broiler until cooked. On a plate place the mache leaves around like the petals of a flower. Place the celery root salad in the middle and slide the scallops off the foil on top of the celery. Sprinkle a little more spicy dressing on top and serve ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 27299,"Medallions of Fallow Deer with Green Caramelized Apples Extra-virgin olive oil 9 (2 to 3-ounce) medallions of fallow deer, de-bone and reserve bones 1 tablespoon tomato paste 2 cups mirepoix (1 small diced onion, 1/2 cup small diced carrots, 1/2 cup small diced celery) Bouquet garni 1 shallot, finely diced 2 cups red wine 1/2 cup port Salt and freshly ground black pepper 2 tablespoons clarified butter 1 Granny Smith apple; cut into 6 (1/4 moon shaped) segments 1 tablespoon powdered sugar Bone marrow 6 baby carrots, cleaned, peeled and cooked 6 tips asparagus, cleaned, peeled and cooked Instructions: To make the sauce: In a large saucepan, use a small amount of oil to saute the bones that were removed from the fallow. When they have a rich dark color, add tomato paste, mirepoix, bouquet garni and 2 1/3 quarts water, and cook for 1 hour. In another pan, saute the shallot in a little more olive oil until translucent. Remove from the heat and add the wine and port. Return to the heat and let the liquid reduce until it is almost evaporated. Be careful as the liquid may ignite. Then add the stock from the other saute pan to the wine reduction. Cook for another 40 minutes. Pass through the chinois. Add salt and pepper, to taste. This amount of sauce will serve 8 to 10 people. To prepare and present the fallow deer, salt and pepper the medallions. Saute in a little olive oil and cook over a medium high heat until rare to medium rare. Let rest. In another saute pan, put clarified butter and saute the apples with powdered sugar for 25 seconds until they are a golden color. Check the tenderness with a pairing knife. Place the medallions like 3 petals pointing out from the center of the plate. On top of each medallion, place a dollop of bone marrow. Between the outer tips of the medallions, place 2 pieces of apple curving outward like wings. Between the arch of the apples, place 1 baby carrot inside of 2 asparagus tips. In the center of the plate put just 1 tablespoon of sauce. ","[Chardonnay, Pinot Noir, Barolo, Ribera del Duero]

" 27300,"Chicken and Arugula Pita Pockets 2 whole-wheat pitas, halved and opened 1/4 cup mayonnaise 1 teaspoon lemon zest 1/2 cup Arugula Pesto, recipe follows 2 store-bought rotisserie chicken breasts, diced into 1/4-inch pieces 8 cherry tomatoes, quartered 1 cup arugula 2 cups packed arugula 1 clove garlic, peeled and halved 1/2 cup olive oil 1/2 cup grated Parmesan 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Preheat the oven to 300 degrees F. Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through. In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken. To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula and serve. For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 27301,"Coconut Layer Cake Nonstick cooking spray 3 cups all-purpose flour, plus more for dusting 1 teaspoon ground ginger 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 cup cream of coconut
1/2 cup whole milk
3 sticks unsalted butter, at room temperature 1 1/4 cups granulated sugar
5 large eggs, at room temperature 1 teaspoon pure vanilla extract 1 teaspoon coconut extract 2 cups sweetened shredded coconut 8 ounces cream cheese, at room temperature
3 sticks unsalted butter, at room temperature 6 cups confectioners' sugar
1 teaspoon coconut extract Instructions: Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray and dust with flour; set aside. Whisk the flour, ginger, baking powder, baking soda and salt in a medium bowl. Whisk the cream of coconut and milk in a small bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until combined. Add the vanilla and coconut extract and beat until combined. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the milk mixture and beginning and ending with flour, until combined. Divide the batter between the prepared pans and spread evenly. Bake until the cakes are golden and a toothpick inserted into the centers comes out clean, about 40 minutes. Transfer to a rack and let cool 15 minutes in the pans, then invert onto the rack to cool completely. Make the frosting: Spread the shredded coconut on a baking sheet and bake, stirring halfway through, until golden, 10 to 12 minutes. Let cool. Meanwhile, beat the cream cheese in a large bowl with a mixer on high speed until light and fluffy, about 3 minutes. Add the butter and beat until fluffy, about 3 more minutes. Reduce the mixer speed to low and gradually beat in the confectioners' sugar and coconut extract until combined. Increase the mixer speed to high and beat until light and fluffy, about 2 more minutes. Assemble the cake: Put 1 cake layer on a cake stand or serving plate. Combine 1 heaping cup frosting with 1 cup of the toasted coconut; spread on the cake. Top with the other cake layer. Spread a thin layer of frosting on the top and sides of the cake (this is the crumb coat; it doesn't have to be perfect). Refrigerate until set, about 15 minutes. Spread the remaining frosting all over the cake; top with the remaining 1 cup toasted coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 27302,"Smoky Meatball Subs 1 pound meatloaf mix (ground beef, pork and veal) 1/4 cup finely crushed tortilla chips 1 large egg, beaten 1/4 cup chopped fresh cilantro, plus 3 sprigs 1/4 cup finely chopped scallions, plus more for garnish (optional) 3 cloves garlic; 1 minced, 2 smashed 3 teaspoons ancho chili powder 2 teaspoons ground cumin Kosher salt 1 tablespoon extra-virgin olive oil 2 cups canned fire-roasted diced tomatoes 4 crusty sub rolls, halved and split open Diced avocado and crumbled Mexican cheese, for garnish (optional) Instructions: Preheat the oven to 350. Mix the meat, tortilla chips, egg, chopped cilantro, 1/4 cup scallions, minced garlic, 1 teaspoon chili power, 1 teaspoon cumin, and salt to taste in a bowl. Roll into 16 small meatballs. Heat the olive oil in a nonstick skillet over medium heat. Add the meatballs and lightly brown, turning as needed, about 5 minutes. Add the smashed garlic and the remaining 2 teaspoons chili powder and 1 teaspoon cumin; cook for 1 to 2 minutes. Add the tomatoes, cilantro sprigs and 1 1/2 cups water and season with salt. Bring to a simmer, then cover, reduce the heat to low and cook until the sauce thickens and the meatballs are tender, about 15 minutes. About 5 minutes before the meatballs are done, toast the rolls in the oven. Place 2 roll halves in each of 4 shallow bowls and top with 4 meatballs. Drizzle with sauce, then pour the remaining sauce into the bowls. Top with avocado, cheese and/or scallions, if desired. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 27303,"Frozen Banana Pops 4 bananas 8 chopsticks 1 cup light corn syrup 3 cups breakfast cereal (recommended: Fruit Loops, Granola, All-Bran, or anything else you like) Instructions: Cut the bananas in half and skewer them onto chopsticks through the cut end of the banana. Put them onto a cookie sheet lined with waxed paper and freeze for at least 4 hours. Remove them from the freezer and brush them with the corn syrup. Dip them into your favorite cereal, coating them well, wrap them in plastic wrap, put them back onto the cookie sheet and freeze for 4 hours or overnight. Unwrap and enjoy! ","[Riesling, Moscato, Vinho Verde]" 27304,"Peppermint Mock Misu 3/4 cup sugar 1/2 cup water 1/4 cup brandy or rum 1 teaspoon pure vanilla extract 4 cups homemade ricotta or whole-milk ricotta cheese 1 1/4 cups peppermint candy canes or candies, chopped small 6 tablespoons grated bittersweet chocolate 1/4 cup espresso, cooled 24 packaged ladyfingers Instructions: Combine the sugar and water in a small saucepan. Bring to a boil over moderate heat, stirring to dissolve the sugar. Stir in the brandy and vanilla extract. Remove from the heat, transfer to a shallow bowl, and let cool.
In a large bowl, stir the ricotta with the 1 cup of the peppermint candy, 4 tablespoons of grated chocolate and 1/2 cup of the cooled brandy syrup.
Pour espresso into remaining brandy syrup.
Choose a dish that measures about 7 by 10 inches. One at a time, dunk half the ladyfingers in the brandy syrup to moisten them well, and then arrange them in a single layer in the bottom of the dish. Spread half the ricotta mixture evenly over the ladyfingers (you can also use a pastry bag). Moisten the remaining ladyfingers with the remaining syrup and arrange them over the ricotta. Top with the rest of the ricotta, spreading it evenly. Sprinkle the top with the remaining 2 tablespoons grated chocolate and the remaining peppermint candy. Cover and refrigerate for several hours before serving. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 27305,"Roasted Butternut Squash 1 large or 2 small butternut squash 1/4 cup olive oil 3 cloves garlic, minced 2 tablespoons chopped fresh sage leaves Salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F, and line 2 baking sheets with parchment paper. Peel, seed, and dice the squash into 1-inch cubes. Toss the cubes in a large bowl together with the remaining ingredients. Spread into a single layer on the baking sheets. Roast in the oven until the squash is tender in the center and the outside is brown and crisp, about 25 to 30 minutes. Remove the squash from the oven, transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 27306,"Umami Burger 1? pounds lean ground beef 2 tablespoons Kikkoman Soy Sauce ? teaspoon sugar 1 teaspoon seasoned salt 1 teaspoon black pepper 6 slices of cheese 6 hamburger buns, toasted 1 pound button mushrooms, sauteed Condiments of your choice Instructions: In a bowl, combine ground beef, Soy Sauce, sugar, seasoned salt and black pepper. Form into 6 patties, cook on skillet or grill to desired doneness. Add cheese to the cooked burger and serve with desired condiments. ","[Chardonnay, Pinot Noir, Syrah/Shiraz]" 27307,"Fancy Chili 1 tablespoon olive oil 2 cloves garlic, minced 1/2 cup chopped green onion 1/2 pound lean ground beef 2 tablespoons hot chili powder One 28-ounce can fire-roasted dice tomatoes One 15-ounce can black beans, rinsed and drained 1 medium red bell pepper, cored, seeded and diced 4 carrots, peeled and grated 1/2 teaspoon brown sugar Pinch of salt
Instructions: In a large saucepan, heat the oil over medium heat. Add the garlic and green onions and cook for about 1 minute. Add the ground beef and cook until browned, about 5 minutes. Stir in the chili powder until fully combined. Add the tomatoes, beans, bell pepper, carrots, brown sugar and salt. Bring the mixture to a boil, and then reduce the heat to low. Cover and simmer the chili for 15 minutes. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 27308,"Quick Pickled Sweet Cucumbers 1 hothouse cucumber, finely sliced 1/2 Fresno cl, halved lengthwise, seeded if desired and finely sliced 1 cup white vinegar 3/4 cup sugar 1 teaspoon kosher salt Instructions: Add the cucumber slices and cl slices to a medium bowl and toss to combine. In a medium saucepan, add the vinegar, sugar, 1/2 water and salt. Heat gently, stirring, just until the sugar and salt dissolve. Pour over the cucumbers and chiles in the bowl. Set aside to marinate at least 15 minutes before serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 27309,"Tropical Passion Mocktail 2 cups white grape juice 2 cups apple juice 1 cup passion fruit juice Ice 1 liter club soda, for serving Instructions: To a large pitcher, add the juices and stir to combine. Pour the juice into 7 ice-filled glasses and top off with club soda. ","[Sauvignon Blanc, Moscato, Riesling]" 27310,"Hoisin Barbecue Pork Sandwiches 1/3 cup hoisin sauce 1/3 cup spicy ketchup 2 spicy dill pickles (1 chopped, 1 sliced), plus 2 tablespoons brine from the jar 1 tablespoon honey
1 pound pork cutlets (about 1/4 inch thick)
3 cups broccoli slaw mix (about 6 ounces) 3 tablespoons mayonnaise 4 scallions, thinly sliced Kosher salt
Vegetable oil, for the grill 1 baguette, cut into 4 pieces and split Root vegetable chips, for serving Instructions: Preheat a grill to medium high. Combine the hoisin sauce, ketchup, pickle brine and honey in a large bowl. Transfer half of the mixture to a separate large bowl; add the pork and marinate, 5 minutes. Add the mayonnaise to the remaining hoisin sauce mixture and whisk until smooth. Add the broccoli slaw, scallions and chopped pickle; season with salt and toss to coat. Set aside. Brush the grill grates with vegetable oil. Remove the pork from the marinade and grill until marked and cooked through, about 3 minutes per side; transfer to a cutting board. Toast the baguette on the grill, cut-side down, 1 to 2 minutes. Slice the pork into thick strips; divide among the baguette pieces and top with the slaw and sliced pickles. Serve with vegetable chips. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27311,"Sugar Cookie-Chocolate Crunch Fudge 2 tablespoons light corn syrup 2 tablespoons butter or margarine 1/4 teaspoon salt 1 can (14 oz) sweetened condensed milk (not evaporated) 1 roll (16.5 oz) Pillsbury? refrigerated sugar cookies, cut into small chunks 2 bags (12 oz each) semisweet chocolate chips 5 teaspoons vanilla 6 Nature Valley? pecan crunch crunchy granola bars (3 pouches from 8.9-oz box), coarsely crushed (heaping 1 cup)* Fresh mint sprigs, if desired Instructions: In 3-quart heavy saucepan or deep 10-inch nonstick skillet, cook corn syrup, butter, salt and condensed milk over medium heat 2 to 3 minutes, stirring constantly with wooden spoon, until well blended. Reduce heat to medium-low; stir in cookie dough chunks. Cook 3 to 5 minutes, stirring constantly, until mixture is smooth and candy thermometer reads 160degreesF. Remove from heat. Stir in chocolate chips and vanilla until chips are melted and mixture is smooth. Add crushed granola bars; stir until well blended. Cook over low heat 1 to 2 minutes, stirring constantly, until mixture is shiny. Spread in ungreased 12x8-inch or 13x9-inch pan.** Refrigerate uncovered at least 2 hours or until firm. Cut into 8 rows by 6 rows. Serve in decorative candy cups or mini paper baking cups on platter garnished with mint sprigs. *To easily crush granola bars, do not unwrap; use rolling pin to crush bars. ** To easily cut fudge, line pan with foil so foil extends over sides of pan. Lift candy from pan using foil. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 27312,"Honey Mustard Glazed Ham One 18- to 20-pound smoked ham, water added, ham hock removed 2 cups light brown sugar
1 cup clover honey (one 8-ounce jar)
1 cup country Dijon mustard (see Cook's Notes) Instructions: Adjust the oven racks to accommodate a large roasting pan and preheat the oven to 350 degrees F. Fit the pan with a shallow rack. Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with aluminum foil, leaving a 2-inch opening to allow steam to escape. Bake the ham for half the estimated cooking time, about 3 hours. (Total cooking time is about 20 minutes per pound.) Halfway through the estimated cooking time, add the brown sugar and honey to a saucepan and cook over medium heat until the mixture is smooth and the sugar is dissolved. Remove from the heat and stir in the mustard. Pour the mixture over the ham. Continue baking the ham, basting occasionally with the drippings in the roaster. Check for doneness at the end of the estimated coking time by inserting a meat thermometer into a meaty part of the ham, avoiding any fat or bone. The thermometer should register 160 degrees F. Allow the ham to stand for 15 minutes before slicing. This allows the juices inside the ham to set. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 27313,"Grilled Steak 1 (10-ounce) rib-eye steak 2 cloves garlic, sliced 6 sprigs fresh thyme sprigs, crushed 2 tablespoons olive oil Kosher salt Freshly ground black pepper Gorgonzola Cream Sauce, recipe follows Sauteed Spinach, recipe follows Matchstick Fries, recipe follows 2 tablespoons unsalted butter 2 tablespoons onions, finely diced 1 tablespoon fresh thyme leaves 1 tablespoon all-purpose flour 1 cup heavy cream 2 tablespoons sherry 1/2 to 1 cup Gorgonzola, Danish bleu, or Stilton cheese Kosher salt Freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 garlic cloves, sliced 1 bunch fresh spinach, cleaned well Kosher salt and freshly ground black pepper Oil, for frying 2 white creamer potatoes, or Yukon golds, peeled, and julienned Kosher salt Instructions: In a dish put steak, garlic, thyme, and olive oil. Turn the steak in the ingredients a few times and allow to marinate in the refrigerator for 1 hour. Heat a grill or skillet with grill ridges to high heat. Before grilling, remove garlic, and thyme from steak. Season well with salt and pepper, and grill to desired doneness. Serve steak with Gorgonzola cream sauce, spinach, and Matchstick fries. In a small saucepan, melt the butter. Add the onions, and thyme, then whisk in the flour. Cook the flour for 1 minute. Add heavy cream and sherry, and continue to whisk. Bring the mixture to a simmer to allow flour to cook out. After cream simmers for about 2 minutes, add the cheese to melt. Season with salt and pepper. Heat a skillet to almost smoking. Add the olive oil, garlic, and spinach. Saute quickly, turning the spinach over in the pan, season with the salt and pepper. When spinach is just wilted in the pan it is ready. Remove from the heat and serve. Fill a deep pot halfway full with oil. Heat the oil to 350 degrees F. Carefully add the potatoes to the hot oil and fry for 1 minute. Drain and reserve. When you are ready to serve the potatoes, make sure your oil is at 350 degrees F, and fry until crisp, and golden. Drain the fries on a paper towel and season with salt, to taste. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]

" 27314,"Cantonese Rib 1 rack baby back pork ribs 1/2 cup soy sauce 1/3 cup chopped fresh cilantro 1/4 cup hoisin sauce 1/4 cup sherry 1/4 cup sugar 2 teaspoons Spice Islands? Minced Garlic 1 teaspoon Spice Islands? Ground Ginger 1 teaspoon Spice Islands? Crushed Red Pepper 2 tablespoons honey Instructions: Cut rack of ribs into individual ribs. Place in resealable plastic bag or shallow pan. Combine soy sauce, cilantro, hoisin sauce, sherry, sugar, garlic, ginger and crushed red pepper in a small bowl. Mix well. Pour over ribs and turn to coat well. Refrigerate 4 hours to overnight. Preheat oven to 350F. Place a rack inside a shallow flameproof baking dish. Remove ribs from marinade; reserving marinade. Place ribs on rack and place in oven. Carefully pour 2 cups of water into the bottom of the baking dish. Roast ribs for 90 minutes until well browned and tender. Pour reserved marinade into a small saucepan. Bring to a boil; reduce heat and simmer for at least 5 minutes. After the ribs have cooked for 30 minutes, turn and baste with the marinade every 15 minutes. When the ribs are done, brush them with the honey and broil for 3 to 5 minutes until crispy. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]" 27315,"Shiitake Mushroom Brown Rice 1 tablespoon sesame oil, for frying 6 shiitake mushrooms, stemmed and sliced 1 cup brown rice 2 tablespoons soy sauce 1 cup chicken broth 1 cup mushroom broth 1 tablespoon sesame oil 1/4 cup scallions, sliced Instructions: Preheat oven to 350 degrees F. In a large cast iron pan add 1 tablespoon oil over medium heat. Add all the remaining ingredients and combine. Cover with a lid and place in oven for 30 minutes. Fluff rice when ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]" 27316,"Chicken Parmesan with My Mother's Marinara Sauce and Bucatini 4 tablespoons extra-virgin olive oil 1 large yellow onion, small dice Kosher salt 5 cloves garlic, peeled and thinly sliced into rounds 1 tablespoon sugar 1 teaspoon crushed red pepper flakes 2 medium carrots, peeled and coarsely grated One 28-ounce can whole peeled tomatoes Leaves of 1 large basil sprig 12 ounces bucatini 2 cups panko, toasted 1 teaspoon garlic powder 3 large eggs 2 boneless, skinless chicken breasts (about 1 pound total) Kosher salt Canola oil, for frying 2 tablespoons unsalted butter 8 ounces firm whole-milk mozzarella, sliced 1/4 inch thick Leaves of 1 large basil sprig 1 small wedge Parmesan, freshly grated (about 1 1/2 cups), plus more for serving Instructions: For the sauce: Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the onion and a pinch of salt and cook for a few minutes until the onions are softened slightly but not brown. Stir in the garlic, sugar and red pepper flakes. (If the onions begin to brown, add a splash of water.) Stir in the grated carrots and the remaining 2 tablespoons olive oil and continue to cook until the carrots soften, about 2 minutes. Add the canned tomatoes and use a wooden spoon to break up some of the whole tomatoes. Cook over medium heat, stirring from time to time, until the tomatoes are fairly broken down and the sauce has thickened, at least 30 minutes. Season to taste and add water as necessary. Stir in the basil leaves. Keep the sauce warm. For the chicken: Lay a piece of chicken between two pieces of plastic wrap and use the smooth side of a meat mallet to pound into a 1/4-inch-thick cutlet. Repeat with remaining cutlet then slice both pieces in half. Line a baking sheet with paper towels and set aside. Combine the breadcrumbs and garlic powder in a shallow dish. Crack the eggs in a second shallow dish and whisk to blend. Sprinkle the chicken pieces on both sides with salt and dip each thoroughly in the eggs; transfer to the breadcrumbs to thoroughly coat. Place the chicken on the paper towels. For the pasta: Bring a large pot of water to a rolling boil. Add a generous amount of salt. (The pasta water should taste like seawater.) Add the pasta to the pot and stir so it doesn't stick. Cook the pasta according to the package directions until al dente (chewy but not hard or raw tasting). Drain well and set aside. To finish the chicken: Fill a medium cast-iron skillet with about 1/3 to 1/2 cup canola oil (to come about 1/4 of the way up the sides) and heat over medium until the oil is just barely starting to smoke. Sprinkle the top of each cutlet with salt and gently place in the oil, salted-side down. Add the butter to the pan and as it begins to foam, shake the pan gently. Cook on the first side until golden brown, 3 to 4 minutes. Gently flip to the second side, sprinkle with salt and carefully spoon some of the hot oil mixture on top. Cook until golden brown and cooked through, an additional 2 to 3 minutes, then remove from the pan with a slotted spatula to clean paper towels to drain slightly. Preheat the broiler with the rack in the highest position. Divide the sauce between 2 medium bowls, one for the pasta and one for the chicken Parmesan. To assemble the chicken Parmesan, add some tomato sauce to a small cast-iron skillet or baking dish. Layer with a couple mozzarella slices and the basil. Put one of the fried chicken cutlets on top of the basil, followed by another spoonful of sauce, then a second layer of mozzarella. Place the second chicken cutlet next, followed by a third layer of sauce, more mozzarella and a large sprinkle of Parmesan. Repeat with the remaining pieces of chicken and other ingredients in a second small cast-iron skillet. Place the skillets on a sheet tray and broil until the cheese is melted and slightly browned, 4 to 5 minutes. Top with more freshly grated Parmesan. Toss the pasta and sauce together in a large bowl and taste for seasoning. Top with grated Parmesan. Serve with the skillets of chicken parm. ","[Barolo, Chianti, Dolcetto, Montepulciano]" 27317,"Ginger-Lime Chicken with Rice Noodles 3 tablespoons fresh lime juice 4 teaspoons fish sauce 4 teaspoons soy sauce 4 teaspoons sugar 1 teaspoon grated fresh ginger 4 skinless, boneless chicken breasts (about 6 ounces each) 4 cloves garlic (1 grated, 3 chopped) Kosher salt and freshly ground pepper 1/4 cup vegetable oil 6 ounces dried rice vermicelli 1/2 pound snow peas, strings removed 1 cup fresh cilantro, torn Instructions: Preheat the oven to 400? F. Bring a medium pot of water to a boil. Stir the lime juice, fish sauce, soy sauce, sugar and ginger in a small bowl until the sugar is dissolved. Toss the chicken with 2 tablespoons of the sauce and the grated garlic; season with salt and pepper. Let marinate 10 minutes. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Pat the chicken dry. Add to the skillet and cook until browned, 3 minutes per side. Transfer the chicken to a baking sheet and bake until cooked through, 8 to 10 minutes. (Reserve the skillet.) Let the chicken rest 5 minutes, then slice. Meanwhile, add the noodles to the boiling water and cook as the label directs. Drain in a fine-mesh sieve and rinse under cold water. Shake off any excess water. Heat the remaining 2 tablespoons vegetable oil in the reserved skillet over medium-high heat. Add the snow peas, chopped garlic and a big pinch of salt. Cook, stirring, until the snow peas are bright green, 1 minute. Add the noodles and stir until hot, 2 minutes. Season with salt and pepper; stir in half the cilantro. Divide the noodles and chicken among plates. Drizzle with the remaining sauce and top with the remaining cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 27318,"Lobster Salad with Saffron Potatoes and Crispy Leeks 1 (1 pound) lobster 1/2 cup sherry vinegar 1/2 cup olive oil 1 tablespoon truffle oil Salt and pepper 2 leeks, cleaned and julienned 1 medium yellow gold potato Pinch saffron 1 shallot, brunoise 5 chives, chopped 1 black truffles, thinly sliced 1 pinch lobster roe Instructions: Cook lobster in boiling water for 3 1/2 minutes. Remove from water and set aside to cool. To make vinaigrette, in a deep bowl mix together sherry vinegar, olive oil, truffle oil, and salt and pepper, to taste. Heat 1/4-inch of oil in a deep saute pan to 350 degrees F. To prepare the leeks, boil in water for 1 minute. Dry the leeks completely then fry them in the oil until crispy. Remove from pan immediately, drain on a paper towel lined plate and set aside. To prepare the potato, peel in a cylindrical shape. Bring a saucepan of salted water to a boil. Add a pinch of saffron. Add the potato and cook until fork tender, about 20 minutes. Drain and set aside. Slice the potato into 5 (1/2-inch thick) medallions. Place in a bowl with shallots, 1/2 of the chives and 2 to 3 tablespoons of the vinaigrette. Add the truffle. Toss potatoes with the vinaigrette a few times to marinate. Place potatoes in the center of a plate. Shell the lobster and cut the meat into 1/2-inch medallions. Place the lobster in a bowl and toss with 3 to 4 tablespoons of vinaigrette. Heat lobster by placing the bowl in hot water for approximately 1 minute. Place lobster on top of potatoes. Place leeks on top of lobster. Finish the plate with a pinch of lobster roe and the rest of the chopped chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, C?tes du Rh?ne]

" 27319,"Bobby the Butcher's DDDirty Birds 2 pounds chicken wings 1 cup favorite Italian dressing 5 tablespoons Dirty Seasoning, recipe follows, plus more for sprinkling 2 tablespoons granulated sugar 1 tablespoon cayenne pepper 2 cups Butcha\u2019s Bama Cue Sauce, recipe follows, plus more for serving Chopped fresh cilantro, for garnish 1 cup rice wine vinegar 1/4 cup minced white onion 3 tablespoons granulated sugar 2 tablespoons minced fresh garlic 4 cups mayonnaise 1 tablespoon ground black pepper 1 1/2 teaspoons kosher salt 1 teaspoon cayenne 1 teaspoon ground cumin 1/2 teaspoon ground ginger 4 tablespoons ancho cl powder (regular will work) 2 tablespoons plus 1 1/2 teaspoons ground cumin 1 tablespoon granulated garlic 1 tablespoon granulated onion 2 teaspoons dried oregano 1 teaspoon dried thyme Instructions: Combine the wings, dressing, Dirty Seasoning, sugar and cayenne thoroughly in a non-reactive bowl. Let marinate anywhere from 2 to 24 hours, covered and refrigerated. Just remember, longer marinade equals more flavor and more tender! Preheat the oven to 350 degrees F. Lay the wings on a baking sheet and bake for 7 to 8 minutes. Turn the wings and cook until fully cooked, another 5 to 7 minutes (see Cook's Note). Place the wings in a bowl large enough to toss. Add enough Bama Cue sauce to lightly coat, then sprinkle with more Dirty Seasoning. Place on a platter and drizzle with more Bama Cue. Finish with Dirty Seasoning and fresh cilantro. Heat the vinegar on the stove until just simmering. Add the onion, sugar and garlic. Let cool. Combine the vinegar mixture with the mayonnaise, pepper, salt, cayenne, cumin and ginger in a blender until combined and smooth. Mix the cl powder, cumin, granulated garlic and onion, oregano and thyme in a bowl, then toast in a nonstick pan on low heat until it becomes aromatic. You can substitute a favorite Cajun seasoning blend, but we strongly encourage this toasting step, as it adds such a depth of flavor! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 27320,"Wild Mushroom Fricassee Over Polenta 3 cups chicken stock 1 cup quick cook polenta, found in Italian foods or specialty foods aisles 2 tablespoons butter 1 /4 cup grated Romano or Parmigiano Salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 tablespoon butter 4 portobello mushroom caps, halved then thinly sliced 16 fresh shiitake mushrooms, coarsely chopped Coarse salt and black pepper 2 tablespoons balsamic vinegar 1/2 cup beef stock or broth 2 scallions, thinly sliced on an angle Instructions: Bring 3 cups chicken broth to a boil in a covered pot. While the broth is coming to a boil, start fricassee. Heat a large nonstick skillet over medium high heat. Add oil and butter. When butter melts into oil, add mushrooms and season with salt and pepper, to taste. Cook, stirring frequently, 10 minutes or until mushrooms are all dark and tender. Add vinegar to the pan and stir to coat. The vinegar will cook away in about 1 minute. Add stock to the pan and scallions. Toss to combine. Stir quick cooking polenta into boiling chicken stock until it masses. Stir in butter and cheese and season with salt and pepper, to your taste. Serve polenta topped with mushroom fricassee along side sage veal chops or other entree selection. ","[Barolo, Barbaresco, Chianti, Rioja]" 27321,"Basil Chicken 3 cups white rice 1 (4-pound) whole chicken, cut into parts 2 tablespoons canola oil 1 medium onion, sliced 1 green bell pepper, sliced 1 small serrano cl pepper, sliced in half 1 tablespoon chopped garlic 2 teaspoons brown sugar 2 teaspoons low-sodium soy sauce 2 teaspoons fish sauce 1 cup fresh basil leaves 1 lime, zested and juiced, (zest reserved for Rice Pudding with Coconut Milk recipe) Instructions: Put the rice into a medium pot and pour in 6 cups cold water. Put the pot over medium-high heat, cover, and bring to a boil. Reduce the heat to a simmer and cook until the water is absorbed, 20 to 30 minutes. (Reserve 2 cups cooked rice for Rice Pudding with Coconut Milk recipe.) Remove the chicken breasts from the bone and slice into thin strips. (Reserve the bones and the legs, thighs, and wings for Round 2 Recipe Coconut Chicken Soup.) In a large wok or skillet over high heat, add the oil. When the oil is hot, add the chicken and stir-fry until it is almost completely cooked through, 3 to 4 minutes. Add the onions and peppers and cook until slightly softened but still crisp, about 3 minutes. Add the cl and garlic and cook 1 minute. To a bowl, add 2 tablespoons water, sugar, soy sauce, and fish sauce. Stir and pour over the chicken and onions and cook for another minute. Add the basil and remove from the heat once it has wilted. Add the lime juice into the chicken mixture and stir. Serve hot over rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27322,"Birria De Res 8 cloves garlic 3 tablespoons sesame seeds
1 tablespoon plus 1 1/2 teaspoons dried oregano
1 tablespoon plus 1 1/2 teaspoons dried thyme
1 tablespoon whole black peppercorns
2 teaspoons whole cloves
1 1/2 teaspoons ground ginger
1 teaspoon ground cumin
7 bay leaves
22 dried ancho chiles, stemmed and seeded
1 cup dark Mexican beer, such as Negra Modelo
1/4 cup white vinegar
8 cups (64 ounces) canned diced tomatoes and their juices 3 cloves garlic
18 dried cascabel chiles, stemmed and seeded
8 pounds beef short ribs (about 6 large ribs) Kosher salt
1 large banana leaf or agave leaf, optional
1/2 medium white onion
6 cloves garlic
3 bay leaves
1 teaspoon whole black peppercorns
16 to 20 warm soft corn tortillas Chopped fresh cilantro
Diced raw red onions
Hot sauce, optional
Instructions: For the birria adobo: Preheat the oven to 350 degrees F. On a parchment paper-lined baking sheet, combine the garlic, sesame seeds, oregano, thyme, peppercorns, cloves, ginger, cumin and bay leaves. Bake until the sesame seeds are lightly browned (but not blackened) and the spices are lightly toasted and aromatic, about 15 minutes. Meanwhile, in a medium heatproof bowl, cover the chiles with boiling water; let sit until softened, about 20 minutes. Transfer the spices, chiles (reserve the soaking water), beer, and vinegar to a blender and blend, adding a little of the soaking water as needed to form a smooth, thick paste. The adobo will keep, refrigerated, for up to 1 week. For the salsa: Raise the oven heat to 350 degrees F. Place the tomatoes and garlic on a baking sheet or in a roasting pan and roast for 30 minutes. Remove and let cool slightly. For the birria: A half day to a full day before you plan to serve, sprinkle the short ribs heavily with salt; let sit 30 minutes. Heat a large pot or Dutch oven over medium-high heat. Brown the meat in a single layer, working in batches as needed to avoid crowding the pot; cook, turning occasionally, until some of the fat is rendered and the meat is golden brown on all sides, then remove to a platter. Marinate the meat in half of the birria adobo and let it rest in the refrigerator for at least 4 hours or up to overnight. Preheat the oven to 325 degrees F. Lay the banana leaf across the bottom of a pot or Dutch oven, then place the meat and marinade on top. Cut the onion half into four pieces and arrange the pieces over the meat along with the garlic, bay leaves and peppercorns. Add enough water to cover the meat by 1 inch. Fold the ends of the banana leaf over the meat to cover. Seal the pan with aluminum foil or a lid and transfer to the oven. Cook until very tender, about 3 hours. Drain the meat, reserving the braising liquid. (If not serving immediately, you can refrigerate the liquid and meat until ready to serve, up to 2 days.) For the salsa: Meanwhile, heat a medium skillet to medium heat and add the cascabel chiles; cook, turning occasionally, until the chiles turn bright red and charred in places, 1 to 2 minutes total. Transfer the chiles, roasted tomatoes and garlic, and the remaining half of the birria adobo to a blender, working in batches if needed, and blend until very smooth. In a large pot, combine the salsa with half of the braising liquid, or more as needed to achieve a rich but still runny consistency; bring to a boil, then reduce to a simmer and let cook for 30 minutes. Cut the short ribs into large chunks (about 3 inches) and add the meat to the sauce; taste and adjust the salt as necessary. For serving: Serve the birria with warm tortillas, cilantro, onions and hot sauce, if desired. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]" 27323,"Zuccotto Nonstick cooking spray 1 (12-ounce) loaf pound cake 1/4 cup brandy 6 ounces bittersweet chocolate, chopped 2 cups chilled whipping cream 1/2 teaspoon pure almond extract 1/4 cup powdered sugar 1/2 cup sliced almonds, toasted, coarsely crumbled Unsweetened cocoa powder Instructions: Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles. Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy. Fold 1/4 of the whipped cream into the chocolate. Fold half of the remaining whipped cream into the chocolate mixture. Fold in the remaining whipped cream. Spread the chocolate cream over the cake, covering completely and creating a well in the center. Cover and refrigerate if not assembling cake right away. In another clean large bowl, add the remaining 1 cup of cream and almond extract. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center of the well of the filling. Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit, if necessary. Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day. Invert the cake onto a platter. Remove the bowl and the plastic wrap. Sift the cocoa powder over and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 27324,"Bunny Pesto Cristos 1/2 cup (136 grams; from a 6.5-ounce jar) store-bought pesto 4 to 5 ounces fresh spinach
Olive oil, to taste
8 slices (315 grams) sliced white sandwich bread (such as potato bread)
4 deli slices (4 ounces) low-moisture/part-skim mozzarella 4 deli slices (4 ounces) mild provolone
4 large eggs
2 tablespoons whole milk
1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper, plus a few cracks
2 1/2 cups (163 grams) fine dry breadcrumbs
Neutral oil, for shallow frying
Instructions: In a food processor, combine the pesto and spinach for an extra vegetable-y pesto. Blend until smooth, adding more olive oil if necessary. Set aside. To build the sandwiches: Line up the sandwich bread on a baking sheet into 2 rows of 4. Spread 1 tablespoon pesto on each slice. On 4 of the slices, place 1 piece mozzarella in the middle of each, then 1 slice provolone. Finish building the sandwiches with the top pieces of bread, placing them on the cheese pesto-side facing down. Gently press down on each sandwich to lightly flatten. Cut each into a bunny shape with a 4-by-3-inch bunny-shaped cookie cutter. In a 9-inch square baking dish, vigorously whisk the eggs and milk until the yolks are fully incorporated into the whites to make a batter (you shouldn't see blotches of bright yellow yolks, rather a homogenous light yellow mixture). Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. In a second 9-inch square baking dish, mix together the breadcrumbs, remaining 1/2 teaspoon salt and few cracks of black pepper. Heat a thin layer of neutral oil in a 12-inch cast-iron skillet over medium heat (the oil should reach 1/4-inch up the side of the skillet). Line a baking sheet with a cooling rack. Meanwhile, carefully place the sandwiches, one at a time, into the egg batter: Coat a sandwich on all sides, allowing the excess egg to drip off before transferring to the breadcrumbs. Dredge the sandwich in the crumbs and transfer back to the baking sheet. Repeat with the remaining 3 sandwiches. Using a metal spatula, gently place each sandwich into the hot oil. Fry until the crust is golden brown, 2 to 3 minutes, then carefully flip the sandwich away from you to fry for another 2 to 3 minutes. Remove the sandwiches to the cooling rack to drain of excess oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 27325,"Sorrel Drink 5 to 6 (1-inch) slices ginger 1 cup dried sorrel leaves
1 tablespoon cloves
Brown sugar
Red wine sherry, optional
Instructions: Let cut ginger sit for 2 to 3 hours. The longer it sits the stronger it becomes. Boil ginger in 2 quarts of water. Once water is boiling, add sorrel and cloves. Boil for 30 minutes. Strain and add sugar and wine, to taste. Chill and serve. ","[Riesling, Gewrztraminer, Pinot Grigio]" 27326,"Turkey Breast Curry Katsu Neutral oil, for sauteing 2 turkey legs and 2 thighs, skin-on
2 ribs celery, diced (1 cup)
1 large carrot, diced (1 cup)
1 medium onion, diced (2 cups)
1 tablespoon tomato paste
1 tablespoon Japanese curry powder
4 cups turkey stock
4 cloves garlic 1 red apple, cubed
1 inch fresh ginger, peeled
1/2 cup soy sauce
1/3 cup (5 1/3 tablespoons) unsalted butter
1/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons neutral oil 1/2 onion, finely chopped
1 cup long-grain rice
Pinch kosher salt
1 head napa cabbage, split in half lengthwise 1 bunch mustard greens, leaves chiffonade
1 cup olive oil
1/2 cup red wine vinegar
Kosher salt and freshly ground black pepper
1 turkey breast, skinless Kosher salt and freshly ground black pepper
3 cups all-purpose flour
4 large eggs, beaten
3 cups panko breadcrumbs
1 cup nori powder
Canola oil, for frying
Instructions: For the curry sauce: Add 2 tablespoons neutral oil to a large saute pan over medium-high heat and sear the turkey legs and thighs until browned on both sides, about 3 minutes per side. Remove the seared turkey pieces to a large stovetop pressure cooker and set aside. Add another 2 tablespoons oil to the same large saute pan and add the celery, carrot and onion. Cook, over medium-high heat, until softened, about 3 minutes. Add the tomato paste and saute for an additional few minutes. Add the Japanese curry powder and stir to combine. Deglaze the pan with 2 cups turkey stock and 1 cup water. Carefully pour the contents of the saute pan into the pressure cooker. Add the garlic, apple and ginger and toss to combine. Add the soy sauce, remaining 2 cups turkey stock and more water as needed to come halfway up the sides of the pressure cooker. Bring to a boil, then reduce the heat to low. Seal the lid and bring to pressure, then cook for 45 minutes. Carefully release the pressure and remove the meat. Strain the cooked stock into a large measuring cup with a spout and set aside. Pick the meat from the leg and thigh and reserve. Melt the butter in the bottom of a Dutch oven and add the flour. Stir the roux base and cook for several minutes over medium-low heat until blonde in color. Whisk in the turkey stock, adding the liquid slowly to avoid lumps. Add the picked meat from the leg and thigh. Simmer to thicken the sauce and cook out the raw flour flavor, an additional 10 minutes. Taste and adjust the seasoning with salt and pepper as needed. For the rice pilaf: Heat the oil in a medium saucepan over medium-high heat until hot, then add the onion and saute until softened, about 3 minutes. Add the rice and stir to combine. Allow the rice to toast, about 3 minutes. Carefully pour in 2 cups water and season with salt. Bring the water to a boil, then reduce to simmer and cover with a lid. Allow to cook until the water has fully absorbed, about 15 minutes. Turn off the heat and let stand for 10 minutes before fluffing with fork. For the charred cabbage: Preheat a charcoal grill over medium-high heat. Place the cabbage cut-side down on the grill and allow to sear until charred, about 5 minutes. Place the charred cabbage on a work surface until cool enough to handle. Tear the cabbage apart and add to a large bowl. Add the mustard greens, olive oil and vinegar and season with salt and pepper. Carefully toss to combine and gently wilt the mustard greens. Set aside until ready to plate. For the katsu: Place the breast between two large pieces of plastic wrap. Use a mallet to pound the breast flat to 1/4-inch-thick all over and sprinkle both sides with salt and pepper. Fill three large casserole dishes: the first with the flour, the second with the beaten eggs and the third with the panko and nori powder. Stir to combine the panko and nori powder so that the nori is evenly distributed. Place the pounded breast in each dish to ensure even coating, starting with the flour, then eggs and ending with the breadcrumbs. Heat 2 inches canola oil over medium-high heat in the largest cast-iron skillet or paella pan you have until the oil begins to shimmer. Line a sheet tray with a wire rack. Fry the turkey breast until crisp and golden brown, 3 to 4 minutes on each side. Remove to the wire rack. Once cool enough to handle, slice into 1/2-inch-thick slices. Line the bottom of a very large serving platter with the rice pilaf. Ladle a base of curry sauce over the rice, then top with the turkey katsu breast slices and finish with the charred cabbage salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 27327,"Spanish Nibbles: Hot Olives with Citrus and Spice, Marcona Almonds, Paprika Toasted Chick Peas 4 cups mixed good quality olives 3 to 4 strips orange peel
3 to 4 strips lemon peel 1 teaspoon crushed red chili pepper flakes
1 teaspoon fennel seeds, 1/3 palm full 2 to 3 tablespoons extra-virgin olive oil
2 cups Marcona almonds* or toasted peeled whole almonds (See Cook's Note) 2 (15-ounce) cans chickpeas, rinsed and drained
2 teaspoons smoked paprika Salt and pepper Instructions: Make a double layer pouch of foil for the olives. Add citrus peel, red pepper flakes and fennel seeds to olives then top with olive oil. Seal the pouch and shake it to distribute the spices and oil. Place in hot oven at any temperature or on outdoor grill to heat them through. Place the almonds in a small decorative serving dish. Place chickpeas in a medium skillet over medium heat and cook 15 minutes until crisp and dry. In the last 5 minutes, season the chick peas with paprika salt and pepper. If you season them up too soon, the paprika will blacken and become bitter. Place the cooked chick peas in a small serving bowl. Place the olives on a platter and cut the pouch open to expose them. Place the small serving dishes for nuts and peas on the platter alongside olives. Place a ramekin or other small cup out to collect olive pits. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 27328,"Grandpa's Braised Beef Extra-virgin olive oil, for sauteing and drizzling 4 onions, very thinly sliced 6 cloves garlic, very thinly sliced 3 pounds chuck, bottom round or top sirloin steak Sea salt and freshly ground black pepper 4 to 5 starchy potatoes 1 (32-ounce) can Italian tomatoes, sliced or roughly crushed 2 tablespoons chopped fresh thyme 2 sprigs fresh rosemary, leaves picked and finely chopped Parmigiano-Reggiano, for grating A few fresh basil leaves, torn 1 loaf ciabatta, for serving Instructions: Preheat the oven to 325 degrees F. Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve. Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes. Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices. Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes. Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal. To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Barolo]

" 27329,"Greek Chicken 1/2 chicken Salt and pepper 1 tablespoon finely chopped fresh oregano leaves 1/2 lemon, juiced Instructions: Season 1/2 chicken with salt, pepper, oregano and lemon juice. Place on grill for about 30 minutes or until juices run clear. ","[Riesling, Sauvignon Blanc, Pinot Grigio]" 27330,"Weekday Italian Gravy 2 tablespoons extra-virgin olive oil 1 1/2 pounds hot Italian-style link sausage 2 tablespoons tomato paste 1/2 cup water 4 pieces beef shin, each 1 inch thick (about 3 1/2 pounds) 2 (28-ounce) cans crushed tomatoes 6 sun-dried tomatoes, preferably not oil-packed 1 large onion, chopped 6 cloves garlic, smashed 2 teaspoons dried Italian herb mix 1 bay leaf 1 tablespoon kosher salt Freshly ground black pepper 1 pound tubular pasta, such as rigatoni or ziti Freshly grated Parmesan or pecorino Instructions: Heat a heavy skillet over medium-high heat. Add the oil and then the sausage; cook, turning occasionally, until brown all over, about 5 minutes. Transfer the sausage to the slow cooker. Pour off and discard all the oil in the skillet and return it to the heat. Add the tomato paste and cook, stirring, until brick red, about 1 minute. Add the water and bring to a boil, stirring to scrape up the browned bits. Pour the mixture over the sausage. Add the beef shins, crushed tomatoes, sun-dried tomatoes, onion, garlic, Italian herbs, bay leaf, salt, and pepper to taste. Set the slow cooker on LOW for 8 hours, cover, and cook until the beef is very tender. When ready to serve, bring a large pot of water to a boil and salt it generously. Add the pasta to the boiling water and cook, stirring occasionally, until al dente, about 10 minutes. Transfer the sausage and beef to a cutting board, slice into serving portions, and arrange on a serving platter. Drain the pasta and toss with some of the sauce; transfer to a serving bowl. Serve the meat and pasta separately with sauce on the side. Freeze any leftover sauce for up to 3 months. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 27331,"Easy Swedish Meatballs 8 slices white bread 1 cup heavy cream 3 eggs 1/2 cup diced onion 1/4 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon freshly ground black pepper 1 teaspoon kosher salt 1 tablespoon beef base 1/2 teaspoon chopped garlic 2 1/2 pounds ground chuck Instructions: Preheat the oven to 450 degrees F. Place the bread slices in a large mixing bowl and dampen with heavy cream. Once bread is soaked through, add the rest of the ingredients, except the meat, and mix well. Mix in the meat. Roll the mixture into 1-inch meatballs and bake, uncovered, on a lightly greased baking pan for 45 minutes. Serve the meatballs hot, with gravy if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27332,"Turkey Mushroom Burger 2 tablespoons olive oil 4 ounces butter 3 cloves garlic, minced 1 teaspoon chopped onion 1 pound button mushrooms, chopped fine in a food processor 1 pound portobello mushrooms, cut into 1/4-inch pieces 1/4 cup chopped thyme 1/4 cup chopped oregano 1 bay leaf Salt Pepper 2 pounds ground turkey 8 hamburger buns Romaine lettuce leaves Thinly sliced red onion Chunky Tomato Salsa Compote, recipe follows 1 cup chopped tomatoes 1/4 cup minced red onion 1/4 cup minced cilantro 1/4 cup minced green onions 2 tablespoons minced jalapeno 1 tablespoon honey 2 tablespoons vegetable oil 1/2 teaspoon salt 3 tablespoons lime juice Instructions: To a hot saute pan over medium high heat, add the olive oil and butter and melt. Add garlic, onion, and bay leaf, and sweat for 1 minute. Add the mushrooms, season with salt and pepper, and cook until liquid is released and mushrooms are almost dry. Stir in the thyme and oregano. Remove from the heat and allow to cool. Remove the bay leaf. Place the turkey in a large mixer and add the cooled mushroom mixture, mix well and season with salt and pepper. Form the mixture into 8-ounce patties. Pan fry or grill the burgers until cooked through. Serve on a bun with romaine lettuce, sliced red onions and Chunky Tomato Salsa Compote. In a small saucepan, combine all of the ingredients and bring to a boil. Lower to a simmer and cook until most of the liquid has reduced. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 27333,"Red Velvet Sheet Cake Nonstick baking spray 2 3/4 cups cake flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk, at room temperature
2 tablespoons red food coloring
1 tablespoon vanilla extract
2 teaspoons white vinegar
1 cup vegetable oil
1/2 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs, at room temperature
1/2 cup unsalted butter, softened 1/4 teaspoon kosher salt
8 ounces cream cheese, softened
3 1/2 cups confectioners\u2019 sugar
1 teaspoon vanilla extract
1 to 2 tablespoons heavy cream, as needed
1/4 cup finely chopped pecans, for garnish (optional)
Instructions: For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with baking spray. Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and set aside. In a small bowl, stir together the buttermilk, food coloring, vanilla and vinegar and set aside. In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer and a large bowl, beat the oil, butter and granulated sugar on high speed until light and fluffy, about 2 minutes. Add the eggs, one at time, beating well after each addition. Scrape the bottom of the bowl with a rubber spatula and briefly beat again to ensure everything is combined. Alternate adding the flour mixture and the buttermilk mixture in three parts and beat just until everything is combined. Pour the batter into the prepared pan, spreading it evenly and into the corners using a large offset spatula or knife. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool completely in the pan, about 35 minutes. For the frosting: Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer and a large bowl, beat the butter and salt on high speed for 1 minute. Add the cream cheese and beat until combined and fluffy, about 1 minute. With the mixer on medium speed, beat in the confectioners\u2019 sugar in 3 additions until combined. Beat in the vanilla until combined. If the frosting is too stiff, beat in the heavy cream, as needed. When cake is completely cool, spread the frosting evenly over the top using a large offset spatula or knife. Sprinkle with the pecans, if you like. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27334,"Messy Sleepover Snacks 10 cups combination of corn, rice, and wheat cereal squares 3/4 cup chocolate chips 3/4 cup chocolate hazelnut spread, such as Nutella 3/4 cup creamy peanut butter 1/3 cup butter 1 tablespoon vanilla extract 1/2 teaspoon salt 3 cups powdered sugar 2 cups miniature pretzels 1 cup chocolate coated candies, such as M and M's Instructions: Place the cereal in a very large stainless steel bowl and set aside. In a medium microwave-safe bowl, add the chocolate chips, hazelnut spread, peanut butter and butter. Microwave for a minute, then stir. Microwave 30 seconds longer and stir until smooth. Keep going until it's all melted, being careful not to burn. Stir in the vanilla and salt. Then pour the chocolate mixture over the cereal, tossing to evenly coat. Spoon the mixture into a 2-gallon resealable ziptop bag along with the powdered sugar. Shake the bag until the cereal is evenly coated. Then add the pretzels and candies, seal and shake the bag again. Pour onto baking sheets to set/cool. Serve in bowls. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 27335,"Crab Salad with Mustard Phyllo Crisps and a Tomato Basil Vinaigrette 3 tablespoons whole unsalted butter 1 teaspoon grain mustard 2 sheets phyllo dough 1 clove blanched garlic 2 shallots, minced 3 leaves freah basil 1 Roma tomato, peeled and seeded 10 ounces rice vinegar 2 ounces extra virgin olive oil Salt and pepper, to taste 1 1/2 pounds fresh lump crab meat 1 papaya, cut in small dice Instructions: Melt butter with grain mustard and set aside. Lay phyllo out in sheets, brush first sheet with butter, place second sheet on top and repeat process. Cut into 12 even size squares and place on baking sheet and bake in a preheated oven at 400 degrees until golden brown and set aside. In a food processor puree garlic, shallots, basil, and tomato, add rice vinegar and puree until smooth. Emulsify by slowly adding in the olive oil. Taste for seasoning and set aside. Combine crab, papaya and dressing being careful not to overwork the crab. Using 2 phyllo squares to an order, layer crab and phyllo to form a tower. Garnish with chives, basil, or the edible green of your choice.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27336,"Oregano, Feta and Tomato Salad 6 medium tomatoes 7 ounce block feta cheese 3 tablespoons good olive oil 2 tablespoons red wine vinegar 1 teaspoon dried oregano 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 ounces arugula Instructions: Remove the core from the tomatoes and slice each tomato in thick wedges. Arrange the tomatoes in a circle on a large plate. Cut the feta in thick slices and place it in the center of the plate. Drizzle the olive oil and vinegar over the tomatoes and feta. Crush the oregano between the palms of your hands over the salad and sprinkle with the salt and pepper. Arrange the arugula on the plate around the outside of the tomatoes and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 27337,"Plain Pound Cake 1/2 pound (2 sticks) unsalted butter, at room temperature 2 cups granulated sugar 4 extra-large eggs, at room temperature 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup buttermilk, at room temperature 1 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper. Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27338,"Applesauce 4 pounds apples 1 lemon 2 cinnamon sticks 1/2 cup apple juice, cider, or water Honey, brown sugar, or maple syrup to taste Instructions: Quarter the apples and the lemon. Place in a heavy pot with cinnamon sticks. Add apple juice, cider, or water. Cover, bring to a boil, and them simmer over low heat, stirring occasionally to turn the apples and making sure they do not stick. You may want to add some liquid. Cook about 20 minutes, or until the apples are soft. Remove cinnamon sticks. Put the sauce through a food mill and adjust seasoning by adding honey, brown sugar, or maple syrup to taste. ","[Chardonnay, Riesling, Gewrztraminer]" 27339,"North Atlantic-Style Maple Bbq Sauce 3/4 cup maple syrup 1/2 cup light molasses 1/3 cup honey 1/4 cup malt vinegar 1/2 cup white vinegar 2 cups of ketchup 1 tablespoon Worcestershire sauce 3 tablespoon soy sauce 1/4 cup fresh lemon juice 6 drops of Tabasco sauce 3 teaspoons of fenugreek 6 Teaspoons sweet paprika 2 Tbs cornstarch 1/4 cup water Instructions: Add liquid ingredients, except the water, to sauce pan. Simmer these ingredients for 15 minutes or until all ingredients have blended. Sift in fenugreek and paprika. Stir while spices are blending into sauce. Bring sauce to slow rolling boil. Then add cornstarch and water to sauce. Continue to simmer until sauce has thickened. Sauce is great on pork, beef, lamb, chicken or anything you desire. This sauce is also a great marinade when used with citrus juice base!!! ","[Chardonnay, Merlot, Zinfandel, Syrah]" 27340,"Davie Crockett's Ground Beef Wrap-Ups 1 1/4 pounds lean 90 percent ground round 2 teaspoons salt, or to taste 2 (8-ounce) packages crescent roll tubes 2 (4-ounce) cans whole green chiles 1 (8-ounce) pack shredded mild cheddar cheese 1/2 medium onion, chopped 1 pint light sour cream 1 bunch scallions (about 8), diced Black olives, chopped Instructions: Preheat oven to 375 degrees. Heat skillet on high temperature. Add ground round, salt to taste and brown for approximately 9 minutes. Roll out first package of crescent rolls onto a baking sheet. Separate into 4 individual squares. Do not separate into triangles. Lay one cl on each of the four crescent roll squares. Place 3 ounces cooked ground round on top of each of the 4 chiles. Sprinkle 1-ounce of cheddar cheese and chopped onion over the ground round on each of the 4 wraps. Open the second pack of crescent rolls and place the same square piece over each of the wraps. Top each wrap with another ounce of cheese. Place the wraps in the pre-heated oven. Bake for 13 minutes. Dollop sour cream on each wrap. Top with diced scallions and black olives. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 27341,"The Best Pot Roast One 4-pound boneless beef chuck roast, trimmed and tied 4 tablespoons kosher salt
6 tablespoons vegetable oil
2 large onions, cut into 2-inch wedges
4 cloves garlic, finely grated
1 tablespoon tomato paste
1 cup dry red wine
2 bay leaves
3 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 1/2 teaspoons freshly ground black pepper
7 carrots, peeled, cut into 3-inch pieces
4 stalks celery, cut into 3-inch pieces
2 pounds medium red potatoes, quartered (halved if small)
Chopped flat-leaf parsley, for garnish
Chopped chives, for garnish
Instructions: Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days. Arrange a rack in the lower third of the oven and preheat to 275 degrees F.
Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.
Reduce the heat to medium-high and heat the remaining 4 tablespoons oil in the pot. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart). Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes. Add the flour, stir to coat the onions and cook for 1 minute. Stir in the broth and pepper and bring to a boil.
Nestle the meat and any accumulated juices into the onions. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef. Cover and transfer to the oven. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours. Let rest, covered, at least 45 minutes before serving.
Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain.
Divide the vegetables among plates and arrange the sliced beef over top. Spoon sauce over the top garnish with parsley and chives.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 27342,"Wild Rice and Basmati Pilaf with Sausage Kosher salt 3/4 cup wild rice 2 tablespoons extra-virgin olive oil 8 ounces sweet Italian sausage, casings removed 2 leeks (white and light green parts only), halved lengthwise and thinly sliced 1 tablespoon chopped fresh thyme 3/4 cup basmati rice 2 tablespoons chopped fresh parsley Freshly ground pepper Instructions: Bring a large pot of salted water to a boil; add the wild rice and cook until just tender, about 40 minutes; drain. Set aside and cover to keep warm. Meanwhile, heat the olive oil in a deep skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Pour off all but about 3 tablespoons of the drippings. Add the leeks and thyme and cook, stirring occasionally, until the leeks are just wilted, about 5 minutes. Stir in the basmati rice and cook until lightly browned, 1 to 2 minutes. Add 1 1/3 cups water and 1/4 teaspoon salt and bring to a boil. Reduce the heat to low; cover and simmer until the rice is tender, about 15 minutes. Remove from the heat and set aside, covered, 5 minutes. Fluff the basmati rice with a fork, then stir in the prepared wild rice and the parsley. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 27343,"Wine Country Potato Salad, Patatosalata 2 pounds medium-sized red potatoes, preferably Red Bliss potatoes, about 20 potatoes 1 3/4 teaspoons kosher salt 1 medium red onion, halved and sliced into half moons 1/4 cup thinly chopped Napa Valley spring onions, about 2, green and white portion 24 pitted and halved kalamata olives 1 tablespoon finely chopped fresh dill 1 tablespoon finely chopped fresh oregano leaves 1/4 cup extra-virgin olive oil 1 tablespoon Zinfandel wine vinegar 1/4 cup lemon juice, about 1 lemon 1/4 teaspoon freshly ground black pepper Instructions: Scrub the potatoes, and place in a 6 to 8-quart saucepan. Cover with cold water, add 1 teaspoon of the salt, place over high heat, and bring the water and potatoes to a rolling boil. Turn down to medium and simmer for approximately 20 to 25 minutes, or until they are tender when pierced with a knife. While the potatoes are cooking, combine the onions, spring onions, olives, dill, and oregano in a medium sized salad bowl. Put aside. When the potatoes are done, drain well in a colander, and allow to cool slightly. Cut the potatoes into quarters and add them to the salad bowl with the onions, olives, and herbs. In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, 3/4 teaspoon salt, and pepper. Pour over the salad and mix well. Taste and add more salt and pepper if necessary. Refrigerate until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 27344,"Lamb Souvlaki 10 (6 to 8-inch) sturdy rosemary sprigs, for skewering 5 pounds boneless leg of lamb 4 garlic cloves, minced 2 rosemary sprigs, leaves stripped and chopped 4 tablespoons extra-virgin olive oil 2 teaspoons salt 2 lemons, cut into wedges for garnish Instructions: Soak the rosemary sprigs in water for at least 1 hour prior to grilling the souvlakia. Trim the leg of lamb of any excess fat and cut into 1 1/2 inch cubes. Place the cubes in a mixing bowl. Add the garlic, chopped rosemary, olive oil and salt and toss to coat. Refrigerate for at least 1 hour and up to 12 hours. Remove the lamb from the refrigerator and skewer 4 pieces onto each rosemary sprig. Heat a grill top for 5 minutes. Place the souvlaki on the grill and cook 1 1/2 to 2 minutes per side. Keep warm in a low oven until all are finished, transfer to a decorative platter and serve with lemon wedges. ","[Rhone Blends, Syrah, Tempranillo, Garnacha]" 27345,"Antipasto Calzone All-purpose flour, for dusting 1 (13 to 16-ounce) ball pizza dough Cornmeal, for dusting 2 cups (8 ounces) shredded provolone cheese 2 cups (8 ounces) shredded fontina cheese* see Cook's Note 1 (4-ounce) salami, diced into 1/2-inch pieces 2 jarred roasted red bell peppers, drained and cut into 1-inch pieces (about 1 cup) 1/4 cup coarsely chopped kalamata olives 1/4 cup extra-virgin olive oil, plus more for drizzling 1 egg, beaten Serving suggestion: warm marinara sauce Instructions: Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to a heavy baking sheet dusted with cornmeal.
In a medium bowl, combine the cheeses, salami, peppers, olives, and 1/4 cup olive oil. Put the cheese mixture on 1 side of the dough leaving a 1-inch border. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the unfilled side of the dough over the filling and using the tines of a fork, press the edges of the dough together to seal. Drizzle with olive oil. Using a paring knife, cut a 1/2-inch wide slit in the top layer of the dough. Bake until golden brown, about 20 to 25 minutes. Remove from the oven and let cool for 5 minutes. Cut the calzone into slices and serve with warm marinara sauce, if desired. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 27346,"Korean Grilled Chicken 1 cup soy sauce 3 tablespoons rice vinegar 2 tablespoons honey 1 heaping tablespoon Korean chili paste (recommended: gochujang) 2 tablespoons grated fresh ginger 6 cloves garlic, chopped 1 green onion, thinly sliced 2 teaspoons toasted sesame oil Freshly ground black pepper 1 1/2 teaspoons toasted sesame seeds 1 (3-pound) chicken, butterflied, cut into parts 4 (6-inch) flour tortillas, warmed Instructions: Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half. Add 1 half to a large baking dish, then add the chicken, turning to coat. Cover and let the meat marinate in the refrigerator for at least 4 hours or up to 8 hours. Add the green onions, sesame oil, black pepper and sesame seeds to the remaining half of the mixture. Reserve it as a dipping sauce for the finished chicken. Light a grill, making sure to include a zone of indirect heat. Remove the chicken from the marinade and put it over the charcoal, skin side down. Grill until the skin is golden brown and crisp, about 10 minutes. Relocate the chicken to the indirect heat zone, lower the cover and grill until cooked through. Remove the chicken from the grill to a cutting board and carve. Arrange the chicken on a serving platter and serve wrapped in tortillas, if desired, with dipping sauce on the side. ","[Syrah, Pinotage, Tempranillo, Barbera]" 27347,"French Toast with Caramelized Pecans, Strawberries and Cream 1 pound fresh strawberries, sliced 1/2 cup plus 3 tablespoons sugar 3/4 cup heavy cream 8 ounces cream cheese, room temperature 4 eggs 1/4 cup milk 2 teaspoons ground cinnamon 4 (1 1/2-inch thick) slices stale brioche 3 tablespoons butter 1/2 cup pecans, chopped 1/4 cup brown sugar Instructions: In a medium bowl, mix together strawberries and 1/2 cup of sugar. Set aside. In a food processor, blend together heavy cream, cream cheese and 1 tablespoon sugar until thick and creamy. In a baking dish, whisk together eggs, milk, cinnamon and remaining 2 tablespoons sugar. Place bread slices in pan and soak on each side until well coated and soaked through. In a large skillet or griddle over medium heat, melt 1 tablespoon butter. Remove and drain the bread slices and cook until golden turning once, about 5 to 7 minutes. Meanwhile, in a skillet over medium heat, add the pecans, brown sugar and 2 tablespoons butter. Stir until sugar has melted and pecans are coated and sticky. Serve French toast with dollop of cream, sticky pecans and strawberries. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 27348,"Little Grandma's Broccoli 1 head broccoli, broken into stalks 1/2 cup water 1/4 cup lemon juice Pinch chili flakes 2 teaspoons olive oil 1 teaspoon dried oregano Coarse grained salt and cracked black pepper Instructions: Peel broccoli stalks to remove tough strings. Cut each stalk lengthwise into halves or quarters, depending on size. Put into large glass baking dish with 1/2 cup water. Cover tightly with plastic wrap. Microwave on medium high for 14 to 17 minutes, depending on the size of your bunch of broccoli and how tender you like your vegetables. Drain. Add the lemon juice, chili flakes, olive oil, salt and pepper, to taste. Mix well. Serve warm or cold. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 27349,"Latin Chicken Salad 2 1/2 pounds boneless, skinless chicken thighs Kosher salt and freshly ground black 4 tablespoons grapeseed oil 1 cup diced yellow onion 1/2 cup diced carrots
1/2 cup diced celery
12 ounces IPA beer
1 quart chicken stock
1/4 cup brown sugar 1/4 cup lime juice 2 tablespoons sweet Thai chili sauce
2 tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
1 clove garlic
1/2 teaspoon dried oregano
1/3 cup extra-virgin olive oil
1/3 cup vegetable oil
Kosher salt and freshly ground black pepper 3 heads Bibb lettuce 3 cups diced tomatoes
3 cups black olives, sliced
3 cups shredded Cheddar
1 1/2 cups guacamole
1 1/2 cups sour cream
Tortilla chips, for serving Instructions: For the beer-braised chicken: Preheat the oven to 350 degrees F. Heat a large skillet over high heat. Season the chicken with 1 tablespoon salt and 2 teaspoons pepper. Add the grapeseed oil to the skillet and sear the chicken thighs on all sides until golden brown, 2 to 3 minutes per side. Do not overcrowd the pan or the chicken will steam instead of sear; work in batches if necessary. Transfer the chicken to an oven-safe casserole dish with the onion, carrots and celery. Add the beer to the drippings in the skillet and cook, scraping up the bits on the bottom of the pan with a wooden spoon, until the liquid is reduced by half. Add the chicken stock and brown sugar and bring to a simmer. Season the braising liquid with salt and pepper. Pour the braising liquid over the chicken and cover the pan with foil. Transfer the casserole dish to the oven and cook until the chicken is tender, 45 to 60 minutes. Remove the pan from the oven, remove the foil and allow the chicken to cool in the braising liquid. Shred the chicken meat. For the vinaigrette: In a blender, combine the lime juice, chili sauce, vinegar, mustard, garlic and oregano and puree. Slowly add the olive and vegetable oils while the blender is running. Season the vinaigrette with salt and pepper. For the salad: Arrange a layer of the lettuce leaves on each plate. Spread 1/4 cup each of the tomatoes, olives, Cheddar and chicken over the lettuce. Drizzle with some vinaigrette and then repeat with an additional layer of lettuce, tomatoes, olives, Cheddar and chicken. Add a final drizzle of vinaigrette and serve with the guacamole, sour cream and tortilla chips on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27350,"Sunny's 5-Star Glazed Chicken 1/3 cup creamed honey 1/4 cup red miso paste
1/4 cup orange juice
Red chili flakes
Freshly ground black pepper
1 skin-on whole chicken, cut up, breasts split Instructions: For the marinade/glaze: In a small pot on medium heat, whisk together the honey, miso, orange juice, a shake or two of chili flakes and plenty of coarse ground pepper. Cook, whisking, until everything is combined and the liquid reduces and thickens a bit to a glaze consistency, 6 to 8 minutes. Let cool to room temperature. For the chicken: Pour half of the marinade into a resealable plastic bag; reserve the other half for glazing. Add the chicken parts to the bag with the marinade and seal. Rest the chicken at room temperature for 1 to 2 hours. When ready to grill, preheat a grill pan or half of a grill to medium heat. Remove the chicken from the bag and pat dry with paper towels. Place on the indirect heat of the grill, skin-side down, and cook, covered, until the chicken easily releases from the grill, about 15 minutes. Then flip and grill on the other side until cooked through, 15 to 20 minutes more. In the last minute of grilling, brush each piece of chicken with a bit of the reserved glaze. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27351,"Perfect Poached Fruit 1 (750 ml) bottle vin santo 1 1/2 cups sugar 1 large cinnamon stick 6 whole cloves 1 vanilla bean 1 orange, zest julienned 1 lemon, zest julienned 10 whole Bosc pears 1 1/2 cups large dried figs 1 1/2 cups large dried apricots 3/4 cup large dried pitted prunes Instructions: Place the vin santo, sugar, cinnamon, cloves, vanilla bean, and zests in a large, shallow saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Peel the pears, leaving the stems intact, and scoop out the seeds from the bottom with an apple corer or melon baller. Lay half the pears on their sides in the poaching liquid and simmer for 20 minutes, carefully turning the pears once with a spoon. Remove with a slotted spoon. Poach the remaining pears in the same liquid. Snip off the hard stems from the figs with scissors. Add the figs, apricots, prunes, and the first batch of poached pears and simmer 5 to 10 more minutes, until the pears and the dried fruit are all tender. Chill the pears, dried fruit, zests, and poaching liquid. Remove the cinnamon, cloves, and vanilla bean before serving if you like. ","[Vin Santo, Tawny Port, Moscato, Riesling]" 27352,"Buttermilk Biscuits with Eggs and Sausage Gravy 1 pound ground pork 2 cloves garlic, smashed and chopped to a paste 2 tablespoons finely chopped fresh sage 1 tablespoon finely chopped fresh thyme 1 teaspoon onion powder 2 tablespoons canola oil Salt and freshly ground black pepper 4 cups all-purpose flour, plus more to dust 4 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 12 tablespoons cold unsalted butter, cut into small pieces 1 1/2 cups cold buttermilk 1/2 cup heavy cream 2 teaspoons freshly ground black pepper, not super fine and not coarse, somewhere in between 2 cups whole milk 2 tablespoons unsalted butter 2 tablespoons flour 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 8 large eggs, lightly beaten Salt and freshly ground black pepper 6 tablespoons unsalted butter Instructions: For the sausage: Combine the pork, garlic, sage, thyme, onion powder, and oil in a large bowl and season with salt and pepper. Cover the sausage and refrigerate for at least 30 minutes to allow the flavors to meld. Form the sausage mixture into 8 patties. Heat a large nonstick pan over high heat and cook the patties until golden brown on both sides and just cooked through, about 5 minutes per side.
For the black pepper buttermilk biscuits: Preheat the oven to 450 degrees F. Combine the flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine the ingredients until they are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together. Scrape the dough onto a lightly-floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 2-inch round biscuit cutter to cut out the biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with the black pepper. Bake the biscuits for 12 to 15 minutes or until light golden brown. Cool on a baking rack.
Yields: 10 to 12 biscuits
For the cream sauce: Put the milk in a small saucepan and bring to a simmer over medium heat. Melt the butter in a second small saucepan over medium heat, whisk in the flour and cook for 1 minute, do not allow the flour to color. Slowly whisk in the warm milk, increase the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes; season with the salt and pepper. Keep warm.
Yield: 2 cups
For the eggs: Beat the eggs in a large bowl and season with salt and pepper. Melt the butter over low heat in a large nonstick skillet. Add the eggs and cook slowly, stirring constantly with a wooden spoon, until soft curds form. Slice each biscuit in half and put a sausage patty on the bottom of each biscuit and place the other half on top. Serve 2 sausage biscuits per person. Serve with cream sauce and scrambled eggs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27353,"Seafood Potpie 1/4 pound unsalted butter 1 1/2 cups chopped yellow onion (1 large) 1 cup chopped fennel 1/2 cup all-purpose flour 3 cups fish stock or clam juice 1/2 pound large shrimp, peeled and deveined 1/2 pound sea scallops, sliced in half horizontally 1 tablespoon Pernod 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 3 tablespoons heavy cream 3/4 pound cooked fresh lobster meat 1 1/2 cups frozen peas (not \baby\ peas) 1 1/2 cups frozen small whole onions 1/2 cup minced flat-leaf parsley 1 1/2 cups all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon baking powder 1/4 pound cold unsalted butter, diced 1/4 to 1/3 cup ice water 1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash Instructions: Melt the butter in a large saute pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon, reserving the stock.
When the flour is cooked in the onion and fennel mixture, slowly add the stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops. Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dish.
For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
Meanwhile, preheat the oven to 375 degrees.
Roll the dough out to fit the baking dish with about 1/4-inch overlap. Use the egg wash to paint the outside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to egg wash. Brush the dough with egg wash. Make 3 slashes in the top to allow the steam to escape. Place the dish on a sheet pan lined with parchment paper and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 27354,"Elvis Pancakes 2 cups buttermilk 2 eggs 2 teaspoons baking powder 2 teaspoons sugar 1 teaspoon salt 6 tablespoons butter, melted 1 cup all purpose flour 1 cup buckwheat flour 2 tablespoons butter, cold plus more as needed Peanut butter, for topping Sliced bananas, for topping Honey, for topping Instructions: In a large bowl, whisk together buttermilk, eggs, baking powder, sugar, salt and butter. In another large bowl mix together all-purpose flour and buckwheat flour. Slowly add flour into the wet ingredients mixing with a whisk. Mix until there are no lumps and the batter is smooth and velvety. In a large cast iron skillet or flat grill pan over medium-high heat, melt a tablespoon of butter. Ladle pancake batter onto skillet to desired size. Using the ladle, form pancake into circular shape. Cook on each side for 2 to 3 minutes or until golden brown. Set pancakes aside and keep warm. Repeat with remaining ingredients. Once completed, spread peanut butter on a pancake, layer it with sliced bananas and drizzle it with honey. Top the pancake with another pancake to form a sandwich. Repeat with remaining pancakes and serve with extra honey. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 27355,"Orange or Pineapple Sorbet 2 cups sugar 1 cup water 2 cups orange juice, if making orange sorbet 2 cups pineapple juice, if making pineapple sorbet Instructions: When making sorbet, you can use fresh puree, fresh juice, or commercially prepared frozen puree. No matter which you use, you need simple syrup. When using fruit, it is often necessary to slightly vary the amount of simple syrup to balance the sweetness. A refractometer is a piece of equipment used by wine makers to determine the amount of sugar in grapes. It is also used to measure the sugar content in sorbet. It works by measuring light as it is reflected off the sugar crystals contained in the sorbet mix. Most ice cream machines work in the same way. The cold source comes from the outside of the container. The ice cream machine blade continually scrapes the sides of the container where the mix has frozen and mixes the frozen particles throughout. The continuous motion of the blade keeps the ice crystals small. If properly spun, sorbet and ice cream should not be icy. The motion of the blade also traps air in the mix as it thickens and gains volume. The PACOJET?Y allows you to mix, freeze, and spin the exact number of portions needed. This is a versatile, although expensive, machine that makes great ice creams, sorbets, soups, mousses and purees. Make the simple syrup: Combine the sugar and water in a 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. Simple syrup can be stored in the refrigerator indefinitely if kept in an airtight container. The technique for the orange or pineapple sorbet is exactly the same. Use a refractometer to balance the sugar in the fruit juice. It may not be necessary to add very much simple syrup to the fruit juice if using commercially prepared fruit juice. It is often very sweet. The fruit juice and simple syrup combination should balance to a measure of 24 to 26 degrees Brix on the refractometer. Pour the fruit juice and syrup combination into the PACOJET?Y beaker and freeze until completely frozen. When frozen, remove from the freezer and place the beaker in the PACOJET?Y container. Insert and spin as many servings as you would like to make. The sorbet is ready to serve. SOURCES PACOJET?Y Refractometer: Beryls ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 27356,"Make and Take Sticky Ribs 2 racks baby back pork ribs 4 cloves garlic, crushed
One 1-inch piece fresh ginger, sliced thin
1 cup hoisin sauce
1/4 cup low-sodium soy sauce
3 tablespoons light brown sugar
1 tablespoon rice wine vinegar
1 teaspoon Chinese five-spice powder
Sesame seeds, for garnish
Instructions: Bring a large pot of water to a boil. Add the ribs, garlic and ginger. Bring back to a boil and let simmer until tender, 25 to 30 minutes. Turn off the heat and let the ribs sit for about 5 minutes. Meanwhile, preheat the oven to 400 degrees F. Line a large rimmed baking sheet with aluminum foil. In a saucepan, combine the hoisin sauce, soy sauce, sugar, vinegar and five-spice powder. Heat over medium heat, stirring occasionally, until the sauce is smooth and thick, 7 to 10 minutes. Drain and pat dry the ribs with paper towels. Place the ribs on the prepared baking sheet and brush all over with the sauce. Roast for 30 minutes, basting with more sauce every 15 minutes. Cut the ribs into 2-rib portions and place in airtight containers. To serve, place the ribs on a metal tray and brush with the remaining sauce. Toast with a propane kitchen torch to caramelize further. Sprinkle with sesame seeds and serve hot or at room temperature.
","[Pinot Noir, Shiraz, Tempranillo, Barbera]" 27357,"Gingerbread Cookies with Royal Icing 1 package sugar cookie mix 1 egg 1/2 cup all-purpose flour 1/4 cup melted butter 2 tablespoons pumpkin pie spice 1/2 teaspoon ground ginger 1/4 cup dark molasses 1 teaspoon vanilla extract Royal Icing 2 large egg whites or 5 tablespoons meringue powder 2 teaspoons fresh lemon juice or 1 teaspoon vanilla extract 3 cups confectioners' sugar, sifted Food coloring, if desired Instructions: For Gingerbread Cookies: Preheat oven to 350 degrees F. In a large mixing bowl, blend all ingredients together and chill for up to 1 hour. Roll dough out on floured board about 1/8-inch thick. Cut desired shapes with cookie cutters and place onto sheet pan. Bake for 8 minutes in preheated oven. For Royal Icing: With a hand mixer, beat the egg whites with the lemon juice or extract until frothy. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes till stiff and glossy. Add food coloring, if desired, and transfer to a pasty bag to pipe onto cookies. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27358,"Just Peachy Smoothie ? cup (80 g) red or green grapes 1 cup (150 g) blueberries, fresh or frozen 1 medium to large ripe peach, halved, pitted 1 cup (240 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 40-45 seconds or until desired consistency is reached. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 27359,"Mary's Vegan Caesar 1 loaf sourdough bread 2 tablespoons olive oil 2 tablespoons fresh oregano, chopped Pinch flaky sea salt Pinch freshly ground black pepper 4 vegan chicken fillets 4 teaspoons olive oil 4 teaspoons balsamic vinegar 1/4 cup vegan mayo 1 tablespoon capers 1 tablespoon maple syrup 1 tablespoon Dijon mustard 1 tablespoon extra-virgin olive oil 1 tablespoon tamari or soy sauce 2 teaspoons nutritional yeast flakes 2 teaspoons white wine vinegar 2 cloves garlic 1 lemon, juiced 2 heads romaine lettuce, roughly chopped 2 ripe avocados, cubed Instructions: For the croutons: Preheat the oven to 400 degrees F (200 degrees C). Cut the sourdough loaf in half and tear up the interior soft bread into large bite-size pieces, leaving the crust behind. (The crust is perfect for making breadcrumbs, so don\u2019t throw it away.) Add the torn sourdough pieces to a sheet pan, drizzle over the oil, sprinkle with the oregano, salt and pepper and toss to coat. Bake for 10 minutes, until golden and crisp. Whilst the croutons are baking, cook the vegan chicken. For the vegan chicken fillets: Fry the vegan chicken fillets in the olive oil in a large nonstick skillet until cooked according to packet instructions. When they are almost ready, add 1 teaspoon of balsamic vinegar to each one to glaze. Remove from the pan and slice into pieces, around 1 inch thick. For the vegan Caesar dressing: Add the vegan mayo, capers, maple syrup, Dijon, extra-virgin olive oil, tamari, nutritional yeast flakes, white wine vinegar, garlic and lemon juice to a large glass measuring cup and blitz with an immersion blender until smooth and creamy. For the salad: To a large salad bowl, add the salad leaves, avocado cubes, half of the croutons and around half of the dressing and toss to coat. Transfer to a serving platter, then top with the remaining croutons and the vegan chicken slices. Drizzle over the remaining dressing and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27360,"Mothers' Little Helper 12 ounces iced tea 8 ounces scotch
4 ounces peach schnapps
1 peach, sliced
4 lemon wedges
4 sprigs fresh mint
Instructions: Combine the iced tea, scotch, schnapps and peaches in a pitcher with ice. Chill for 30 minutes to allow the flavors to mix. Divide the mixture among 4 highball glasses with ice. Garnish with lemon and mint. ","[Burgundy, Blanc de Blancs, Moscato]" 27361,"Fudgy One-Pot Brownies 1 cup (2 sticks) unsalted butter, plus butter for greasing the baking pan (optional) Nonstick cooking spray (optional) 3 ounces unsweetened chocolate 1/2 cup unsweetened Dutch processed cocoa powder 2 1/2 cups granulated sugar 1/2 teaspoon kosher or coarse salt 1 tablespoon pure vanilla extract 3 large eggs 1 1/2 cups all-purpose flour Instructions: Preheat the oven to 350 degrees F. Generously butter a 13-by-9-inch baking pan or spray it with nonstick cooking spray.
Place the butter and chocolate in a medium-size saucepan over low heat and let melt together, stirring until smooth. Remove the saucepan from the heat and stir in the cocoa powder, sugar, and salt, then blend in the vanilla. Beat in the eggs one at a time, stirring to mix quickly so they don't have a chance to cook at all before they are blended in. Blend in the flour.
Scrape the thick batter into the prepared baking pan and smooth the top with a spatula. Bake until the edges just begin to pull away from the sides of the pan and a wooden skewer or toothpick inserted into the middle comes out clean, 25 to 30 minutes. Let the brownies cool in the pan on a wire rack. When completely cool, cut them into 12 or 24 squares. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 27362,"How to Make Gooey Butter Cake | Ooey Gooey Butter Cake Nonstick cooking spray, for the pan One 15.25-ounce box yellow cake mix 1/2 teaspoon freshly grated nutmeg 1 teaspoon vanilla extract 2 large eggs 1 stick (8 tablespoons) unsalted butter, melted and cooled One 8-ounce package cream cheese, at room temperature 1/2 teaspoon vanilla bean paste 2 large eggs 4 tablespoons unsalted butter, melted and cooled 3 cups confectioners' sugar Instructions: For the crust: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray. Combine the cake mix, nutmeg, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the melted butter and mix just until combined. Spread the mixture evenly in the prepared baking dish. For the filling: Beat the cream cheese in a clean mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla bean paste and eggs and beat until smooth. Add the melted butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula. Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool before cutting into squares to serve. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 27363,"Candied Ginger Nonstick cooking spray 1 pound fresh ginger root 5 cups water Approximately 1 pound granulated sugar Instructions: Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment. Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender. Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 27364,"Farro and Corn Salad 1 cup farro or barley 3 tablespoons extra-virgin olive oil 1 1/2 cups fresh corn kernels (from 3 ears corn) 1 cup cherry tomatoes (any color), halved 3 scallions, sliced Kosher salt and freshly ground pepper 1 bunch arugula, chopped 1 teaspoon grated lemon zest Juice of 1 lemon Instructions: Cook the farro as the label directs. Drain and rinse under cold water, then transfer to a large bowl and toss with 2 tablespoons olive oil. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it begins to char, about 2 minutes. Add the tomatoes and scallions and cook, stirring, until they just begin to wilt, about 2 more minutes. Add 1/4 teaspoon salt, and pepper to taste. Stir the corn mixture into the farro. Add the arugula, lemon zest and lemon juice and toss. Season with salt and pepper. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 27365,"Garden Burgers 1/3 cup plain low-fat yogurt 2 tablespoons low-fat mayonnaise 1 tablespoon fresh lemon juice 1 teaspoon Worcestershire sauce 1/4 cup chopped fresh chives 2 tablespoons chopped fresh basil Kosher salt and freshly ground pepper 1 1/2 pounds ground beef, preferably chuck Kosher salt and freshly ground pepper Vegetable oil, for the grill 4 whole-wheat seeded buns, split Red-leaf lettuce leaves, for topping 2 plum tomatoes, sliced Alfalfa sprouts, for topping 1 avocado, halved, pitted and sliced Instructions: Preheat a grill to medium high. Make the dressing: Puree the yogurt, mayonnaise, lemon juice, Worcestershire sauce, chives, basil, and salt and pepper to taste in a blender. Transfer to a small bowl, cover and refrigerate until ready to use. Make the burgers: Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut side down, until lightly toasted, about 1 minute. Top the bun bottoms with the lettuce, tomatoes, burger patties, alfalfa sprouts and avocado. Drizzle with the dressing, then cover with the bun tops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 27366,"Jelly Doughnut Bundt Cake 3 cups all-purpose flour 2/3 cup warm milk (about 110 degrees F) 2 teaspoons active dry yeast 1/2 cup sugar 1 1/2 teaspoons kosher salt 4 large eggs, at room temperature 3 sticks unsalted butter, cut into 1-inch cubes, at room temperature, plus 4 tablespoons melted butter for brushing 1/2 cup sugar 1 1/2 cups raspberry jam Instructions: Make the dough: Mix 1 1/2 cups flour, the milk and yeast in a stand mixer fitted with the paddle attachment on low speed until combined, about 45 seconds. Cover the yeast mixture with the remaining 1 1/2 cups flour, the sugar and salt; set aside until the yeast mixture starts to rise through the flour and the mixture looks craggy, about 45 minutes. Add the eggs and mix on low speed until just incorporated. Increase the speed to medium high and beat until the dough is smooth, uniform and starts to pull away from the sides of the bowl, about 5 minutes. With the mixer running, add the 3 sticks butter, 1 cube at a time, making sure each piece is incorporated before adding the next. Scrape down the sides of the bowl and mix 1 more minute. Transfer the dough to a separate large bowl, cover with plastic wrap and refrigerate 8 hours or overnight. Brush a 10- to 15-cup Bundt pan with the melted butter to coat. Place the dough in the pan, gently patting it down until it is even. Cover with plastic wrap and let rise in a warm spot until the dough fills two-thirds of the pan, 2 to 2 1/2 hours. Position a rack in the lower third of the oven and preheat to 375 degrees F. Bake the cake until dark golden brown, about 35 minutes. Transfer to a rack and let cool 15 minutes in the pan, then invert onto the rack to cool completely, about 2 hours. Make the syrup and filling: Combine 1/4 cup each sugar, raspberry jam and boiling water in a bowl, stirring to dissolve the sugar; set aside. Invert the cake again and make eight 2-inch-deep, 1-inch-wide incisions evenly spaced around the bottom of the cake with a paring knife. Fill a pastry bag fitted with a 3/4-inch tip with the remaining 1 1/4 cups jam and pipe it evenly into the incisions. Let the cake sit 5 minutes, then invert back onto a plate and brush with the raspberry syrup. Let sit 5 minutes, then sprinkle with the remaining 1/4 cup sugar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27367,"Watermelon With Watercress and Feta 1 (2 pound) piece watermelon, rind removed and flesh cut into 1/2-inch cubes 1 (4-ounce) block feta cheese, cut into 1/2-inch cubes 1 packed cup watercress or arugula 1 lemon, zested and juiced 2 tablespoons extra-virgin olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: In a salad bowl, combine the watermelon, feta cheese, watercress, lemon zest, lemon juice, olive oil, salt, and pepper. Gently toss until all the ingredients are combined. Serve immediately. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 27368,"Blueberry Pancakes 3 1/2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 cup sugar 3 eggs 1 stick butter or margarine, melted and cooled Approximately 1 cup whole milk 1 cup fresh or thawed and drained frozen blueberries (about 8 per pancake) Vegetable oil or butter, for cooking Serving suggestion: maple syrup and additional butter Instructions: In a large bowl, combine the flour, baking powder, salt, and sugar. In a medium bowl, lightly beat the eggs then whisk them into the flour mixture. Combine the butter and 1 cup of milk in the medium bowl then gradually whisk this mixture into the batter. The batter should be slightly thicker than heavy cream. It the batter is too thick, add a little more milk. Heat a seasoned griddle or a large heavy-bottomed skillet over medium heat. If the pan is not well seasoned, add a little oil to prevent the pancakes from sticking. Spoon or pour about 3 tablespoons of batter onto the griddle to form a pancake. Repeat forming only as many pancakes as can fit on the griddle with 1-inch or so of space around each. Drop 7 or 8 blueberries on each pancake. Cook until bubbles form on the pancake surfaces then flip and continue cooking until the second sides are golden, about 3 minutes longer. The pancakes are best served immediately topped with maple syrup and additional butter but they may be kept warm in a low (200 degree F) oven until all the batter has been cooked. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27369,"Fruitcake Cookie Sandwiches 8 ounces butter, plus more for greasing 1 cup brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract 2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
2 cups rolled oats
1 1/4 cups julienned apples 1/4 cup dried cherries, soaked in rum overnight
1/4 cup dates, soaked in rum overnight 8 ounces cream cheese, at room temperature 4 ounces butter, at room temperature 1/2 cup confectioners' sugar
Instructions: For the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and grease with butter. In a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, granulated sugar and vanilla. Beat on medium speed until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl after each addition. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger and salt. Add the dry ingredients to the wet ingredients, and mix on low speed until just combined, being careful to avoid over-mixing. Fold in the oats, apples, cherries and dates. Portion out the dough onto the prepared baking sheet (about 20 cookies), and bake until the edges are golden, 10 minutes. For the filling: In a stand mixer fitted with the paddle attachment, beat the cream cheese, butter and confectioners' sugar on low speed until smooth and fluffy. Transfer the filling to a pastry bag and pipe the filling onto half of the cookies. Place the other half of the cookies on the filling to make the sandwiches. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 27370,"Pork with Plum Sauce 1 cup dry red wine 2 teaspoons grated peeled ginger 1/4 cup instant flour (such as Wondra) or cornstarch Kosher salt 4 1/2-inch-thick boneless pork loin chops, trimmed 1 orange 1/4 cup rice vinegar 1/3 cup honey 8 large sprigs fresh mint 2 large plums, cut into 1/2-inch pieces 2 tablespoons unsalted butter (optional) Peanut oil, for frying Instructions: Whisk 1 tablespoon wine, the ginger and 2 tablespoons ice water in a large bowl. Whisk in the flour and 1 teaspoon salt. Add the pork, turning to coat; refrigerate while you prepare the sauce. Remove the zest from the orange in wide strips using a vegetable peeler. Put the zest in a skillet and squeeze in the juice. Whisk in the vinegar, honey and the remaining 3/4 cup plus 3 tablespoons wine. Add the mint and cook over medium-high heat until syrupy, 10 to 15 minutes. Add the plums and cook until slightly soft, about 4 minutes. Remove from the heat and discard the mint. Swirl in the butter, if desired, and season with salt. Heat 1/4 inch peanut oil in a large nonstick skillet over medium-high heat. Fry the pork until golden and crisp, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain. Season with salt and serve with the plum sauce. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 27371,"Pad Thai Chicken Burger 3/4 cup coconut milk 1 tablespoon tamarind 3 tablespoons sugar 2 tablespoons peanut butter 2 teaspoons fish sauce 1 tablespoon red curry paste 1 1/2 pounds ground chicken 1 tablespoon fish sauce 3 cloves garlic, chopped 2 shallots, diced 3 teaspoons tamarind 2 tablespoons chopped garlic chives 2 teaspoons salt 6 sesame seed buns Chinese or napa cabbage Bean Sprouts Instructions: Heat outdoor grill to medium-high or indoor grill to 325 degrees F. Peanut sauce: Place coconut milk in saucepan and bring to a near boil (but not boiling). Add remaining ingredients. Simmer until well blended. Mix chicken, fish sauce, garlic, shallots, sugar, tamarind, garlic chives, and salt in a bowl. Shape into 4 patties. Grill burgers approximately 4 to 5 minutes on each side or until juices run clear when pierced. Place each burger on a sesame seed bun with Chinese cabbage and bean sprouts. Spread peanut sauce on the bun and serve. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chenin Blanc]" 27372,"Chocolate Head Pudding 1 cup flour 2 tablespoons shortening 2 tablespoons & 1/4 cup unsweetened cocoa 1/2 cup milk 1/2 cup sugar 1/2 cup brown sugar 2 tablespoons baking powder 3/4 cup water Instructions: Preheat oven to 350 degrees. In large bowl combine flour, 2 tbsp cocoa, sugar and baking powder. Melt shortening in microwave and add to flour mixture. Add milk and mix well. Pour into an ungreased 9 x 9 baking dish. In separate bowl combine brown sugar and 1/4 cup cocoa. Sprinkle over batter. Boil water and pour over batter. Bake for 45 minutes. Let cool and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 27373,"Charred Octopus Salad with Tangerine Sauce 1 bottle red wine, such as Merlot 2 heads garlic, halved
1/3 cup black peppercorns
One 2-pound octopus
4 bacon slices, cut into lardons Tangerine Sauce, recipe follows Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/4 cup pink peppercorns, crushed
3 sprigs fresh oregano, leaves picked, for garnish
Bull's Blood microgreens, for garnish Micro baby arugula, for garnish
Extra-virgin olive oil, for drizzling 2 cups tangerine juice 1 tablespoon honey
2 tablespoons red wine vinegar
1/2 tablespoon Dijon mustard
2 anchovies
1 half finger cl
Canola oil, for drizzling Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Instructions: Combine the red wine, garlic, black peppercorns and 2 quarts of water in a large pot and bring to a boil over high heat. Dip the octopus in the boiling liquid for 10 seconds and lift it back out. Repeat the process 3 times. Finally, submerge the octopus in the liquid and reduce the heat to a simmer. Cover with a lid and allow the octopus to poach in the liquid until tender, about 90 minutes. Heat a large saute pan over medium-high heat. Add the bacon and cook until crisp. Transfer the bacon to a paper towel-lined plate and reserve the fat in the pan. Preheat the oven to 425 degrees F. Preheat a grill to high heat. Warm up half of the Tangerine Sauce in a saute pan on medium heat. Remove the octopus from the poaching liquid and allow to cool before handling, about 10 minutes. Remove the head and discard. Cut off the tentacles from the body and reserve the body for another use. Dip the tentacles into the reserved bacon fat, and place on the hot grill to char very briefly. Season with salt and pepper. Transfer the tentacles to a large ovenproof saute pan, toss with the heated Tangerine Sauce and place in the oven for 5 minutes. To serve, drizzle some of the remaining Tangerine Sauce on each plate. Sprinkle some of the crushed peppercorns and oregano leaves around each plate. Place a tentacle on each plate and sprinkle with some of the bacon. Garnish with the Bull?s Blood microgreens and micro arugula. Finish with a drizzle of oil and some freshly ground black pepper. Reduce the juice and honey in a saute pan over medium heat until syrupy. Allow to cool slightly. Combine in a food processor with the red wine vinegar, mustard, anchovies and cl and process until smooth. While processing, drizzle in enough canola oil to create an emulsified sauce. Season with salt and pepper. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 27374,"Grilled Nectarines with Blue Cheese, Farm Stand Honey and Black Pepper 6 nectarines, halved and pitted Vegetable oil Maytag blue cheese Honey Coarsely ground black pepper Instructions: Heat grill. Brush cut side of nectarine with oil and place on the grill, cut-side down. Grill until caramelized. Turn over and grill for 1 to 2 minutes until almost soft. Place nectarines on a platter, cut-side up and place a dollop of cheese in the center of each nectarine, drizzle with honey and ground fresh pepper over the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27375,"Chicken Suizas Quesadilla Cakes 6 tomatillos Metal skewers 1 medium red onion, peeled and quartered 1 jalapeno pepper, halved and seeded 1 poblano pepper, seeded and quartered 2 large cloves garlic, peeled Cooking spray A small handful cilantro leaves 1 lime, zested and juiced 1 tablespoon honey 1 teaspoon ground cumin, 1/3 palmful Salt 1 rotisserie chicken, skin removed and meat shredded 5 (8-inch) flour tortillas 3/4 cup creme fraiche or sour cream 2 cups shredded Swiss cheese 2 cups shredded Monterey Jack or mild Cheddar Instructions: Heat a grill pan to medium-high or heat an outdoor grill. Peel and rinse the tomatillos. Halve the tomatillos and thread onto metal skewers along with the onions, peppers and garlic. Spray the skewered ingredients with cooking spray and grill for 15 minutes. Scrape the charred ingredients into a food processor and add the cilantro, the lime zest, lime juice, honey, cumin and salt, to taste. Process to form a sauce - if too thick, add 1/4 to 1/3 cup water. Add the chicken and the sauce to a large bowl and toss together. Char the tortillas on a grill or over a flame burner. Spray a cake pan with cooking spray, then add a tortilla and top with 1/4 of the chicken mixture, 4 rounded teaspoon-sized dollops of creme fraiche or sour cream and some shredded Swiss and Monterey Jack. Add another tortilla and continue to build until you have 4 layers of chicken and cheese ending with a tortilla. Spray the top tortilla with cooking spray and put the pan in a preheated 400 degree F oven or on an outdoor grill with the lid down to melt the cheese, about 5 minutes. Put a plate over the pan and invert it onto a cutting board. Cut into 4 wedges and serve. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 27376,"Collard Greens 6 bunches collard greens 1 small smoked turkey leg
1/4 cup diced bacon
2 tablespoons bacon grease
1 tablespoon chopped garlic
1 tablespoon salt
2 teaspoons hot sauce, such as Frank's RedHot
2 crushed cl pods
1/2 large onion
Instructions: Wash the collard greens. Start by folding the collard greens in half and stemming each leaf (remove the large stem in the middle). Then chop the greens into 1-inch pieces. Boil the turkey leg in a large pot filled with 8 cups water for about 1 hour. Then place the greens, bacon, grease, garlic, salt, hot sauce, chiles and onions in the pot. Bring to a boil then simmer for about 3 hours until the turkey leg and greens are tender. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 27377,"Spumoni Ice Cream Sammies 8 (3-inch) chocolate cookies 1/4 cup cherry preserves or cherry all-fruit spread 1 pint pistachio ice cream Instructions: Place 4 of the chocolate cookies on a plate and spread each with a teaspoon of cherry preserves. Top each cookie with a well rounded and well packed scoop of pistachio ice cream. Spread cherry preserves on the remaining cookies and set tops in place. Gently press down to set the spumoni ice cream sammies in place then serve or individually wrap and freeze. ","[Chardonnay, Moscato, Riesling]" 27378,"Crispy Pork Belly with Braised Red Cabbage and Sugar Browned Potatoes 4 pounds boneless skin-on pork belly 2 tablespoons kosher salt
2 teaspoons baking powder
1/2 teaspoon freshly ground black pepper
6 cups thinly sliced red cabbage 1/3 cup white wine vinegar
1/4 cup lingonberry jam
1 teaspoon sugar
1 teaspoon kosher salt
2 pounds small potatoes 1/4 cup sugar
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon kosher salt
Flaky sea salt, for serving
Instructions: For the pork belly: Pat the skin of the pork belly completely dry. Using a sharp knife, cut parallel lines across the skin and fat, about a 1/2 inch apart, making sure not to cut down into the meat. Mix the salt, baking powder and pepper in a small bowl. Rub the pork all over with the salt mixture, making sure to get it into the grooves on the skin. Place the pork skin-side up on a rack in a roasting pan. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours (see Cook's Note).
About an hour before cooking the pork, allow it to come to room temperature.
Preheat the oven to 350 degrees F.
Pour 4 cups of water into the roasting pan with the pork (this will prevent the drippings from burning). Cook until the meat is tender but not falling apart, about 3 hours.
For the cabbage: Meanwhile, add the cabbage, vinegar, jam, sugar and salt to a large high-sided skillet and mix to combine. Cover, place over medium heat and cook, stirring occasionally to make sure the cabbage is not browning, until softened and no longer crisp, about 20 minutes. The cabbage will release some moisture, but if it starts to stick to the bottom of the skillet or seems dry, add water 1 tablespoon at a time to moisten. Keep warm.
For the potatoes: Put the potatoes in a medium pot, cover with water and bring to a boil over medium-high heat. Cook until the potatoes are tender but not too soft, about 15 minutes. Drain into a colander and set aside for about 10 minutes. When the potatoes are cool enough to handle, peel them with your hands or a paring knife.
Meanwhile, add the sugar to a large skillet and set over medium heat. Cook, without stirring, until the sugar is completely melted, about 3 minutes. When the edges start to turn brown, after about another 3 minutes, add the butter and kosher salt. Using a rubber spatula, stir carefully to combine. Continue to cook until the mixture is amber, about 5 minutes. Add the potatoes and cook, stirring gently to coat them with the browned sugar, until heated through, about 4 minutes. (Don't worry if the sugar hardens when you first add the potatoes; it will melt again.) Sprinkle with flaky sea salt before serving.
After the pork belly has cooked for 3 hours, increase the oven temperature to 475 degrees F and continue to cook until the skin is crisp and brown, about 20 minutes more. Let rest for 15 minutes before slicing. Serve with the cabbage and potatoes. ","[Chardonnay, Pinot Grigio, Riesling, Tempranillo]" 27379,"Mint Julep Silver mint julep glass or Kentucky derby glass 1/2 ounce simple syrup Crushed ice 7 sprigs fresh mint Bourbon Powdered sugar Instructions: Pour syrup in the bottom of the glass. Fill glass completely with crushed ice. Place 5 sprigs of fresh mint on top of ice and bruise with the back of a spoon. Pour bourbon over crushed ice, to the top of the glass. Dip remaining 2 sprigs of mint in powdered sugar and place on top of drink. Place a straw in the glass so that you can taste the mint, and you can smell the mint while you sip the drink. ","[Bourbon, Tennessee Whiskey, Irish Whiskey]" 27380,"Philly Cheese Steak 6 tablespoons vegetable oil 1 large onion, sliced 1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
Salt and pepper
720 grams (about 1 1/2 pounds) beef rib eye, thinly sliced Steak seasoning, optional 4 crusty Italian rolls, split White American cheese or cheese sauce, such as Cheez Whiz Instructions: Heat a cast-iron or nonstick skillet over medium heat and add 3 tablespoons vegetable oil. Saute the onions and bell peppers to desired doneness and season with salt and pepper. Remove to a plate. Add the remaining 3 tablespoons vegetable oil to the skillet and saute the beef quickly on both sides. Season with salt and pepper, or steak seasoning if desired. Stuff each roll with the beef, onions and peppers, and top with the cheese. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 27381,"Polenta Gratin with Tomato, Fontina, and Rosemary Firm polenta 1 to 1 1/2 cups grated Fontina 2 tablespoons butter 1 1/2 cups fresh tomato sauce 1 tablespoon finely chopped rosemary Salt and freshly milled pepper 1/2 cup Gorgonzola Chopped parsley Instructions: Make the polenta. During the last few minutes of cooking, stir in half the Fontina and the butter, then spread it, about 3/8 inch thick, on a clean counter or sheet pan to harden. Slice into rectangles or rounds--the exact size doesn't matter. This can be done hours in advance. Heat the tomato sauce with half of the rosemary. Taste and season with salt, if needed, and a little pepper. Preheat the oven to 400 degrees F. Spread 3/4 cup of the tomato sauce in a 3-quart gratin dish, then overlap the pieces of polenta with the remaining Fontina. Spoon the remaining sauce carefully in bands over the polenta, leaving the edges exposed. Crumble the Gorgonzola over the top and sprinkle with the rest of the rosemary and the parsley. Bake, uncovered, for about 30 minutes or until the gratin is hot and bubbly. Garnish with the parsley, season with a little pepper, and serve. ","[Barolo, Barbaresco, Chianti, Valpolicella]

" 27382,"Picadillo Stuffed Peppers 2 tablespoons olive oil 12 ounces ground beef
1 cup green olives with pimientos, roughly chopped
1/2 cup finely diced carrots
1/2 cup finely diced onions 1/2 cup raisins
Salt and freshly ground black pepper One 14-ounce can crushed tomatoes
1 1/2 cups shredded mozzarella cheese 3/4 cup panko breadcrumbs
1 tablespoon chopped fresh cilantro
Salt and freshly ground black pepper 1 green bell pepper, halved lengthwise and seeded
1 orange bell pepper, halved lengthwise and seeded
1 red bell pepper, halved lengthwise and seeded
Instructions: Preheat the oven to 400 degrees F. For the picadillo: Heat the oil in a large heavy skillet over medium-high heat. Add the ground beef and cook until browned, about 7 minutes. Add the olives, carrots, onions, raisins and 1 teaspoon salt and mix well to combine. Add the crushed tomatoes, bring to a simmer and simmer until the flavors are incorporated, about 10 minutes. Adjust the seasoning to taste with salt and pepper. Turn off the heat and set aside. For the bell peppers: In a small bowl, stir together the mozzarella, panko and cilantro. Season with salt and pepper. Put the bell pepper halves cut-side up on a baking sheet and season each with a pinch of salt. Use a large spoon to divide the picadillo evenly among the peppers. Bake until the filling is hot in the center and the peppers are tender, about 20 minutes. Remove the peppers from the oven and turn the broiler to high. Sprinkle the peppers with the panko and cheese mixture and broil until golden brown, 5 to 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 27383,"Grilled Chicken Breast with Marinated Cherry Tomato Salad 2 teaspoons coriander seeds 2 cups heirloom cherry tomatoes 1/4 red onion, thinly sliced 5 tablespoons extra-virgin olive oil 2 tablespoons fresh ginger juice 2 tablespoons fresh basil leaves, thinly sliced 1 tablespoon fresh mint leaves, thinly sliced 1 tablespoon sherry vinegar 1 clove garlic, minced Kosher salt and freshly ground black pepper 3 tablespoons extra virgin olive oil 5 fresh basil leaves, torn 1 clove garlic, sliced 2 boneless, skinless chicken breasts Kosher salt and freshly ground black pepper Instructions: For the marinated cherry tomatoes: Toast the coriander seeds in a small skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a mortar and pestle and crack. Allow to cool. Bring a medium pot of water to a boil. Make a small \x\ incision at the bottom of each tomato. Blanch the cherry tomatoes for 1 minute and immediately transfer them to a large bowl filled with ice water (an ice bath). Allow the tomatoes to cool, and then peel the tomatoes and discard the skins. In a medium bowl, mix together the coriander, peeled tomatoes, onions, olive oil, ginger juice, basil, mint, vinegar, and garlic. Season with salt and pepper, cover, and allow the tomato mixture to sit at room temperature for 4 hours. For the chicken: Combine the olive oil, basil and garlic in a large bowl. Add the chicken breasts, making sure to coat all sides with the marinade. Cover and let marinate for at least 2 hours in the refrigerator. Preheat the grill to medium heat. Remove the chicken from the marinade and pat dry with a towel. Sprinkle with salt and pepper. Add chicken breasts and grill for around 5 minutes on each side, depending on how hot your grill is, or until cooked through. Serve the chicken with some of the marinated tomatoes on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 27384,"Oyster Stew 4 tablespoons (1/2 stick) plus 2 tablespoons butter 2 tablespoons flour 1 cup chopped onions 1/2 cup chopped celery 2 cups milk 2 dozen oysters, shucked, drained and reserve liquid Salt and cayenne Fresh black pepper 1 tablespoon chopped garlic 1/4 cup chopped finely chopped parsley Instructions: In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27385,"Caesar, Mississippi, Salad 1 head romaine lettuce 2 cloves garlic, peeled 1/4 teaspoon each salt and freshly ground black pepper and sugar 1 teaspoon each Worcestershire sauce and Dijon-style mustard 2 tablespoons each fresh lemon juice and fat-free reduced-sodium chicken broth 1 tablespoon plus 1 teaspoon olive oil 2 cups baked bread cubes or croutons 1/4 cup grated Parmesan Cheese Instructions: Wash, dry, and core romaine. Tear or shred crosswise into 1/2-inch wide strips or bite-size pieces. Wrap in paper towels. Chill for at least 1 hour. In a large wooden salad bowl sprinkle garlic cloves with salt. Using back of salad spoon, squash garlic and salt and mix into paste. Add pepper, sugar, Worcestershire sauce, and mustard. Whisk to mix. Whisk in lemon juice and chicken broth. Slowly whisk in olive oil until well blended and smooth. Just before serving, add lettuce, bread cubes, and Parmesan cheese to salad bowl. Toss to thoroughly combine. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27386,"Fennel Caprese Salad with Tomato Jam Toasts 2 pounds heirloom tomatoes, chopped 1/2 cup sugar 1 teaspoon anise seed Kosher salt 2/3 cup balsamic vinegar 3 tablespoons extra-virgin olive oil 3 tablespoons roughly chopped fennel fronds 2 medium fennel bulbs, quartered, cored and thinly sliced lengthwise 4 bunches watercress (about 12 ounces) 1 pound fresh mozzarella, torn into 1-inch-pieces 1 cup fresh basil leaves, torn Kosher salt 12 thin slices baguette Instructions:

1. For the tomato jam, combine the tomatoes, sugar, anise and a pinch of salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer, stirring and scraping the bottom occasionally, until the mixture reaches a jam-like consistency, about 40 minutes. Cool to room temperature, about 10 minutes.
2. For the salad, in a large bowl, stir together 1/4 cup of the tomato jam, the balsamic, 2 tablespoons olive oil and 2 tablespoons fennel fronds. Add the sliced fennel and watercress, toss together with the dressing and season with salt. Transfer the salad to a platter and scatter with the mozzarella.
3. Preheat a grill or grill pan to medium-high. Lightly brush the baguette slices with the remaining 1 tablespoon oil and grill until lightly toasted, about 1 minute per side. Transfer to a plate. Spread the toasts with the remaining tomato jam and sprinkle with the remaining 1 tablespoon fennel fronds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 27387,"Italian Roast Beef 1/2 cup kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup granulated garlic 1/4 cup granulated onion 1/2 cup dried basil 1/2 cup dried oregano 5 to 7-pound roast beef round 1/2 cup extra-virgin olive oil Instructions: Preheat oven to 300 degrees F. Combine all the seasoning ingredients in a medium jar. Trim all the fat from beef round. (I grind the trimmings), but you can cut them up into bite-size pieces and place on the bottom of a roasting pan. Sprinkle the trimmings with some of the seasoning mix. Place the roast beef on top of the trimmings and coat the beef well with more of the seasoning mix. Drizzle olive oil on top of the roast and pat the oil over the seasonings. Place into the preheated oven on lowest rack and roast approximately 1 1/2 to 2 hours, uncovered, until the internal temperature registers *130 degrees F on an instant-read thermometer. Remove from oven and let stand about 20 to 30 minutes before carving. This roast can be used for sandwiches, thinly cut or thickly cut and served with beef gravy, if desired. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 27388,"Polly's Fried Chicken 1 whole chicken, giblets and liver removed, cut into 8 pieces 1 cup all-purpose flour 1 1/2 teaspoons freshly ground black pepper 1 1/2 teaspoons salt Vegetable oil, for frying, enough to come up halfway on the chicken Instructions: In a large bowl, soak the chicken in enough salted water to cover in the refrigerator overnight. Add about 1 tablespoon salt per cup of water. Drain the chicken and shake off the excess water. In a pie plate, mix together the flour, pepper and salt. Roll the chicken in the flour to coat. Into two 12-inch cast iron skillets, pour enough vegetable oil to come to a depth of 1 1/2 inches in each skillet. Heat over medium-high heat until very hot, 305 degrees F. Using tongs, carefully add the chicken pieces to the hot oil, making sure there is a lot of space between the pieces. Cook all the chicken at the same time. Cover the skillets and lower the heat to medium. After 15 minutes, the bottom sides should be brown. Turn the pieces over with the tongs, and continue to cook, covered, browning on all sides, and adjusting the heat as necessary. Remove the breast pieces after 12 minutes. All the chicken should be cooked in about 30 minutes. Transfer the chicken to paper towels to drain. Serve immediately. ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 27389,"Homemade Roast Beef Sandwich Au Jus 2 tablespoons olive oil 1 tablespoon black peppercorns
1 teaspoon kosher salt
4 sprigs fresh thyme
2 cloves garlic, smashed
2 sprigs fresh rosemary 1 large shallot, thinly sliced 2 tablespoons dry sherry 4 cups low-sodium beef stock 1 cup white wine vinegar 2 tablespoons sugar 1 teaspoon coriander seeds 1 teaspoon kosher salt 1 star anise 1 bay leaf 1 clove garlic 2 cups thinly sliced radishes (about 8 ounces) 4 crusty hoagie rolls 1 pound Homemade Roast Beef, thinly sliced, recipe follows 8 thick slices gruyere Watercress, for serving 1 tablespoon fresh rosemary leaves, minced 1 tablespoon fresh thyme leaves, minced 2 teaspoons kosher salt 1 teaspoon ground black pepper 3 cloves garlic, minced One 4-pound boneless beef eye round roast 2 tablespoons olive oil Instructions: For the au jus: Heat the oil over medium heat in a medium saucepan. Add the peppercorns, salt, thyme, garlic, rosemary and shallots. Cook the shallots, stirring occasionally, until they become translucent, 6 to 8 minutes. Add the sherry and simmer, a few minutes. Add the stock and simmer, 20 to 25 minutes. Remove the saucepan from the heat and strain the liquid. Keep warm.
For the pickled radishes: Simmer 1/2 cup water, the vinegar, sugar, coriander seeds, salt, star anise, bay leaf and garlic. After 10 minutes of simmering, pour the mixture over the radishes in a heat-proof container and cool.
For the sandwich build: Place the bottom halves of the rolls on a work surface. Place the sliced Homemade Roast Beef on the bottom. Top with 1 slice gruyere each, some pickled radishes and watercress. Cover with the tops of the rolls. Cut each sandwich in half, dunk into the au jus and realize sometimes leftovers are just better. Preheat the oven to 400 degrees F. Mix the rosemary, thyme, salt, pepper and garlic in a small bowl. Rub the mixture all over the roast, cover with plastic wrap and refrigerate, about 20 minutes.
Heat the oil in a large heavy skillet over high heat. Wipe off the excess garlic and herbs and add the roast to the pan. Sear the roast on all sides, 2 to 3 minutes per side. Transfer the roast to a roasting pan with a rack. Roast until an instant-read thermometer inserted into the center registers 125 degrees F, about 50 minutes. Transfer the roast to a cutting board and let rest, about 10 minutes. Thinly slice the roast and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27390,"Chicken Sliders with Tomato Chutney 8 chicken thighs, deboned
1/4 cup grapeseed oil
1 teaspoon salt and pepper blend 1 teaspoon salt and pepper blend
1 cup roma tomato 1/4 cup small-diced red onion 1 tablespoon minced fresh parsley 1 teaspoon kosher salt
1/2 teaspoon ground pepper
Vegetable oil, for frying 1 1/2 cups all-purpose flour
Salt and ground pepper 4 tablespoon unsalted butter, softened 8 potato rolls
Mayo, for serving, optional Instructions: Preheat the oven to 225 degrees F. For the chicken: Toss in the grapeseed oil and seasoning blend, coating well. Then bake until done, about 35 minutes. Once cooked, remove from the oven and cool for 1 hour. Meanwhile, for the chutney: In a small saucepan, add the tomatoes, onions, parsley, salt and pepper, and cook over low heat for 30 minutes, stirring occasionally. Once cooked, remove and keep warm. For the sliders: Preheat a fryer (or stove top pot) to 350 degrees F with vegetable oil. Season the flour with salt and pepper, and then coat the chicken with seasoned flour. Fry until golden brown. This should take 4 to 5 minutes. For the bread, in a flat griddle pan, heat over medium-high heat, and then apply butter to the interior top and bottom of the rolls. Then cook until browned, about 2 minutes. To assemble the sliders, place a piece of chicken on a bottom roll, then top with chutney and add mayo if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 27391,"Sauteed Halibut with Lobster Risotto and Foie Gras Butter 1 large Spanish onion, diced 2 tablespoons olive oil 1 pound arborio rice 8 ounces white cooking wine 2 cups lobster broth 8 ounces cooked lobster meat 2 tablespoons unsalted butter 1/4 cup grated Asiago 1 cup white wine 1 diced shallot 2 sprigs of fresh thyme 2 fresh bay leaves 1 tablespoon whole black peppercorn 1/4 cup heavy cream 1 pound unsalted butter cut into large dice 4 ounces diced A or B grade foie gras 2 tablespoons butter 1 pound fresh chanterelle mushrooms 4 ears fresh corn, kernels cut off the cob 28 cherry tomatoes, for garnishHalibut:
8 (6-ounce) pieces halibut 2 ounces olive oil 8 (6-ounce) pieces halibut 2 ounces olive oil Instructions: For the Risotto: In a medium saucepot, saute onions in olive oil on low heat until translucent and tender. Add rice and stir until coated with oil. Add wine and continue to stir until the rice has absorbed most of the wine. Add lobster broth 1/2 cup at a time, while constantly stirring. When the rice is almost tender, add cooked lobster meat, butter, and cheese. Season with salt and pepper, to taste. Set aside.
For the Foie Gras Butter: Place wine, shallot, thyme, bay leaves, and peppercorns in a saucepot and bring to a boil. Reduce until almost dry. Add cream and reduce by 1/2. Over a medium flame, slowly add butter while constantly whisking until all the butter is emulsified. Be careful not to boil. In a separate pan, sear diced foie gras until evenly browned. Whisk rendered foie gras and rendered fat slowly into the spice-butter mixture. Salt and pepper to taste. Set aside.
Melt 2 tablespoons butter in a pan, and then add the chanterelle mushrooms. Cook until almost tender. Add corn and cook until tender. Season with salt and pepper, to taste.
Saute halibut in olive oil in frying pan until cooked. Season with salt and pepper.
When plating this dish, place a generous spoonful of the lobster risotto in the center of the plate. Place the halibut on top of the risotto. Ladle 2 ounces of foie gras butter around the fish and risotto. Sprinkle the vegetable mixture around the fish and risotto. Garnish with cherry tomatoes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 27392,"Stuffed Whitefish: Pescado Blanco Relleno 3/4 teaspoon salt 4 rainbow trout, each 12 inches long, boned 1/4 cup butter, softened 5 cups day-old sourdough bread crumbs 10 sprigs Italian parsley 3 lemons, cut into wedges Salsa for fish, recipe follows 3 tablespoons olive oil 1 teaspoon minced garlic 1/2 cup minced white onion 2 1/2 cups finely diced tomatoes 1/3 teaspoon ground cinnamon 1/4 teaspoon ground cloves Shrimp reserved from stock 1/3 cup green olives, pitted and chopped 3 to 4 small yellow pickled chiles, halved
5 tablespoons Shrimp Stock, recipe follows 1/3 cup dry white wine
2 cups cold water 1 1/2 pounds jumbo, unshelled shrimp 1 garlic clove 1/4 teaspoon salt 5 cascabel chiles, seeded, and deveined 2 whole arbol chiles 1 large garlic clove, roasted and peeled 1 tablespoon minced white onion 1 1/2 teaspoons salt 1/2 teaspoon ground allspice 2 large tomatoes, roasted and quartered 1 teaspoon rice wine vinegar 1 tablespoon olive oil 12 cilantro sprigs, leaves minced Instructions: Heat olive oil in a 14-inch skillet over medium heat. Quickly saute the minced garlic and onions. Add the tomatoes and saute for 5 minutes, or until the tomatoes soften. Add cinnamon, cloves, shrimp (reserved from the stock), olives, chiles, stock, wine, and salt, and then simmer until all the liquid in the stuffing is cooked off. Preheat a grill to medium-high. Spoon about 4 or more tablespoons of stuffing inside the cavity of each boned fish. Thread a large upholstery needle with a 15-inch length of cooking string. Knot the string, and sew the fish closed. Rub the fish with generous amounts of butter, and then roll it in bread crumbs. Wrap each fish twice over in parchment paper making sure to butter the side of the paper that will touch the fish. Wrap the fish up in the paper, firmly tying off each end with a bit of string. Repeat this procedure with each fish. Place the fish on the grill for about 15 minutes, turning fish about halfway through cooking. A rich aroma of shrimp and toasted bread will indicate when the fish is finished cooking. Remove the parchment paper, snip away string, and promptly serve the fish on a platter with parsley sprigs and lemon wedges. Serve with the Salsa for Fish. Pour 2 cups water into a 5-quart soup pot and bring to a boil. Add the unshelled shrimp, garlic, and salt. Reduce the heat to medium and simmer for 3 to 4 minutes. Remove the shrimp, cool, peel, and chop into small chunks. Reserve both the stock and shrimp for the stuffing. Heat a dry heavy skillet over a medium flame and toast the chiles for 30 seconds or until the skin turns a dark red. Set aside. Place the garlic, onion, and salt in a food processor or blender and grind to a coarse consistency. Add the allspice and chiles and continue grinding until well blended. Add the tomatoes and grind them to a pulpy consistency. Pour the sauce into a serving bowl. Stir in rice wine vinegar, olive oil, and minced cilantro. Add 1 tablespoon warm water to thin, if needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27393,"Egg Sammies for a Crowd 1 pound bacon 1 cup milk
1 dozen large eggs
Kosher salt and freshly ground black pepper
One 24-count package Hawaiian sweet rolls
8 slices American cheese
Ketchup, for serving
Instructions: Preheat the oven to 400 degrees F. Weave the bacon into an approximately 10-inch square on a cooling rack. Put the cooling rack with the bacon on a baking sheet. Bake until partially cooked, 15 to 20 minutes Meanwhile, whisk together the milk, eggs, 1 1/2 teaspoons salt and several grinds of pepper in a large bowl.
Remove the cooling rack with the bacon and set aside. Spread the rendered fat on the baking sheet with a pastry brush. Pour the whisked eggs onto the baking sheet and bake for 5 minutes. Remove from the oven and stir until fluffy. Bake until set but not dry, another 5 minutes.
Using a serrated knife, slice the entire package of sweet rolls in half, keeping them attached to each other. Top the bottom halves with the cheese. Spoon the scrambled eggs onto the cheese. Transfer the bacon lattice on top of the eggs and top with the other half of the rolls. Cut into individual servings and serve with ketchup. ","[Chardonnay, Sauvignon Blanc, Riesling, Merlot]" 27394,"Artichoke Hearts Stuffed with Crab Salad 1/2 cup mayonnaise 12 fresh chives, tender green and white parts only, chopped 1/8 teaspoon crab boil seasoning (recommended: Old Bay) Splash hot red pepper sauce 1/2 red onion, diced small 2 lemons, juiced 1 tablespoon whole-grain mustard Salt and freshly ground black pepper 11/2 pounds colossal crabmeat, picked over for shells 3 (16-ounce) cans artichoke hearts 2 teaspoons fresh chopped parsley leaves 1 avocado, slipped from skin and cut into 1/2-inch pieces for garnish Instructions: In a large bowl mix together a dressing of mayonnaise, chives, crab boil seasoning, hot red pepper sauce, red onions, lemon juice, mustard, salt and pepper. Place crabmeat in another bowl and pour on enough dressing to coat. Toss crabmeat very lightly - try not to break the crabmeat into small pieces. Let sit in refrigerator. Scoop a small indentation in the top of each artichoke heart to serve as the vessel for the salad. Spoon some salad into each artichoke heart, top with a piece of avocado, and sprinkle with some of the chopped parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27395,"Round 2 Recipe: Chicken Cacciatore 1/4 cup all-purpose flour 2 teaspoons Italian seasoning, divided Salt and freshly ground black pepper Chicken legs and thighs reserved from Chicken Pot Pies recipe 1/4 cup canola oil 1 cup sliced mushrooms 1 green bell pepper, large dice 2 cups soup reserved from Tomato Soup recipe 1/2 cup chicken broth, reserved from Chicken Pot Pies recipe 1 tablespoon freshly chopped parsley leaves Instructions: In a large bowl or resealable plasic bag, add the flour, 1 teaspoon Italian seasoning and salt and pepper, to taste. Combine well, then add the chicken and toss to coat. In a large high-sided skillet with a lid, heat the canola oil over medium-high heat. Shake off excess flour from the chicken and fry in the oil until golden brown on all sides, about 5 minutes. Remove the chicken to a plate and reserve. To the pan, add the mushrooms and bell pepper and cook for 2 minutes, until slightly softened. Add the remaining 1 teaspoon of Italian seasoning, the tomato soup, and the chicken broth. Bring to a boil, reduce the heat to a simmer and add the reserved chicken. Cover with a lid and cook until the chicken is completely cooked through, about 20 to 25 minutes. Remove the lid 5 minutes before the end of the cooking time, to reduce the sauce slightly. Transfer the cacciatore to a serving platter, sprinkle with parsley and serve. ","[Barolo, Chianti, Rioja, Syrah]" 27396,"Pink Lemonade Cake 1 1/2 sticks unsalted butter, slightly chilled and cut into slices, plus more for greasing 2 1/2 cups cake flour, sifted 1 1/2 cups granulated sugar 2 1/2 teaspoons baking powder 1 teaspoon kosher salt 4 large eggs 3/4 cup frozen pink lemonade concentrate, thawed 1/2 cup milk, at room temperature 1 tablespoon lemon extract 1 teaspoon pure vanilla extract Pink or red food coloring, optional 2 sticks unsalted butter, at room temperature Pinch kosher salt 3 cups confectioners' sugar 1/4 cup frozen pink lemonade concentrate, thawed 3/4 teaspoon lemon extract Pink food coloring, optional Lemon slices and straws, for decorating, optional Instructions: For the cake: Preheat the oven to 350 degrees F and grease a 9-by 13-inch baking dish. Add the flour, granulated sugar, baking powder and salt to the bowl of a stand mixer and mix on low speed to combine. Next, slowly add in the butter slices and allow to mix until the flour resembles coarse crumbs. While the butter mixes, in a separate bowl whisk together the eggs, pink lemonade, milk, lemon extract and vanilla extract. With the mixer still on low speed, add the egg mixture in three batches, allowing the liquid to combine into the dry ingredients until fully incorporated. If desired, stir in a few drops of pink or red food coloring to create a light pink color. Spread the batter evenly into the prepared pan and bake until a toothpick inserted into the center comes out mostly clean with a few crumbs, 30 to 35 minutes. Cool in the pan on a wire rack until room temperature. While cooling, prepare the frosting. For the frosting: Combine the butter and salt in the stand mixer on low speed. Slowly add the confectioners' sugar in small amounts until all is added, and then turn the speed to medium-high to combine. Add the pink lemonade concentrate and lemon extract and mix until fluffy. Add in the food coloring at this point if desired. Once the cake is fully cooled, ice with the frosting and decorate with lemon slices and straws, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 27397,"Cherry Splash 2 oz. Silver rum 1/2 oz. amaretto, almond-flavored liqueur 1/2 oz. Luxardo maraschino cherry liqueur Ice Wedge of lime Splash of maraschino cherry juice Maraschino cherry for garnish Instructions: Pour rum, amaretto and cherry liqueur in a cocktail shaker with ice. Shake until ingredients are well combined and chilled. Pour into a highball glass filled with ice. Squeeze a lime wedge over drink and drop into glass. Add a pour of cherry juice and garnish with a maraschino cherry. ","[Rum, Amaretto, Maraschino Cherry Liqueur]" 27398,"Caprese Salad With Prosciutto and Fried Artichokes 1/4 cup all-purpose flour Kosher salt and freshly ground pepper 1 14-ounce can artichoke hearts in water, drained and patted dry 1/2 cup extra-virgin olive oil 1 pound small tomatoes, quartered 1 1-pound ball fresh mozzarella cheese, sliced 8 thin slices prosciutto (about 1/4 pound) 1 cup fresh basil leaves 1/2 cup green olives (preferably Sicilian), smashed and pitted Instructions: Mix the flour with 1/4 teaspoon each salt and pepper in a large bowl. Add the artichoke hearts and toss. Heat the olive oil in a large skillet over high heat. Add the artichoke hearts and fry until golden brown and crisp, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Remove the skillet from the heat and reserve the frying oil.
Season the tomatoes with salt and pepper. Divide the mozzarella, tomatoes, prosciutto and fried artichokes among plates. Top with the basil and olives and drizzle with some of the reserved frying oil.
","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 27399,"Special Turtle Cake Nonstick cooking spray, for cake pans 2 eggs
4 ounces canola oil
8 ounces buttermilk
1 ounce vanilla extract 1 pound sugar
10 1/2 ounces all-purpose flour
3 1/2 ounces dark cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
7 ounces sugar 5 ounces egg whites
1 pound butter
6 ounces heavy cream 6 ounces dark chocolate, chopped 1/2 teaspoon cayenne 12 ounces granulated sugar 12 ounces heavy cream 4 ounces unsalted butter 1 cup chopped pecans
Instructions: For the cake: Preheat the oven to 350 degrees F. Spray the bottom and sides of two 8-inch round aluminum cake pans with nonstick cooking spray. In a large mixing bowl, combine the eggs, oil, 8 ounces water, buttermilk, vanilla, sugar, flour, cocoa powder, baking soda, baking powder and salt. Whisk by hand until completely smooth. Scrape down the sides of the bowl and whisk once more to ensure no lumps. Pour the cake batter into the prepared cake pans. Bake until the cakes are firm and a toothpick inserted into the center comes out clean, 18 to 22 minutes. For the meringue frosting: Mix the sugar with about 1 cup water in a medium saucepan. Place over medium-high heat and bring to a boil. Meanwhile, whip the egg whites in a stand mixer until they just reach medium peaks. Adjust to low speed and leave running. Continue cooking the sugar until it reaches the soft-boil stage--the bubbles on the surface will start to pop more often but the sugar should not change color and caramelize. Adjust the mixer to high speed and slowly pour the cooked sugar into the whipped egg whites. Gradually add the butter, whipping until smooth. (Makes 28 ounces.) For the ganache: Bring the cream to a simmer in a saucepan, and then stir in the chocolate and cayenne. (Makes 3/4 cup.) For the turtle filling: Combine the sugar in a large saucepot and mix with just enough water until it resembles wet sand. Bring to a boil and cook until the mixture begins to caramelize. Allow the sugar to cook until it reaches a dark brown color. As soon as it JUST starts to smoke, remove from the heat and immediately add the cream, CAREFUL, the mixture will boil and bubble and is very hot. Once all the cream is added, whisk the mixture and then add the butter, whisking until fully incorporated. Toast the pecans in a 425-degree oven for 10 minutes, and sprinkle with salt as soon as they come out. Mix the pecans into the caramel and let cool to room temperature. (Makes 1 pound.) To assemble the cake: Slice the cakes in half horizontally to make 4 even cake layers. Pipe a ring of frosting around the edge of one of the bottom layers and fill the center with turtle filling--the buttercream ring will prevent the turtle filling from oozing out the sides of the cake. Spread a thin layer of ganache on top of the turtle filling and repeat with the remaining cake layers. Frost the entire cake as desired with the frosting. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 27400,"A Potato Soup with Flaky Potato Knish 1/4 cup unsalted butter 1 small onion, coarsely chopped 1 medium leek, white part only, coarsely chopped 1 rib celery, coarsely chopped 1 sprig fresh thyme 4 cloves garlic, crushed with a chef's knife 1 slice apple-smoked bacon or other smoky bacon 1 bay leaf 3 Idaho potatoes, peeled and sliced 1/4-inch thick 1 1/2 cups chicken stock 1 1/2 cups heavy cream 3 tablespoons creme fraiche Salt and freshly ground white pepper 1 package frozen puff pastry, thawed according to package directions Salt and freshly ground white pepper 1 large Idaho potato, peeled and quartered 1 cup milk 1 cup water 3 tablespoons unsalted butter 2 tablespoons finely chopped yellow onion 1 tablespoon finely chopped Italian flat-leaf parsley 1 egg, lightly beaten Instructions: For the soup: In a large saucepan, melt butter over medium heat and add onion, leek, celery, thyme, garlic, bacon, and bay leaf. Sweat the mixture over medium-low heat without allowing it to color at all, stirring occasionally, for 5 or 6 minutes or until very tender. Add potatoes, stock, and cream. Liquid should cover potatoes; if it does not, add a little water. Bring mixture to a simmer and cook, partially covered, for about 20 minutes, until potatoes are tender. Puree mixture in a blender and add creme fraiche. Push the soup through a fine strainer into a clean saucepan and season, to taste, with salt and white pepper. Cover and set aside. For the Knish: Preheat oven to 400 degrees F. Cut puff pastry sheet into 4 (3-inch) circles and 4 (4-inch) circles. In medium saucepan, combine potato with milk and water and bring to a simmer over medium high heat. Simmer, partially covered, for about 20 minutes or until potato is tender. Drain. Meanwhile, in small saute pan, heat 1 tablespoon butter over medium heat and add onion. Saute 3 to 4 minutes, until softened, then remove from heat and stir in parsley. Put potato through a food mill or mash with a masher or hand blender and stir in butter and parsley mixture. Season, to taste, with salt and pepper. Rinse a large baking sheet with cold water. Set the 4 smaller circles of puff pastry on baking sheet and mound about 2 tablespoons of mashed potato in center of each circle, leaving edges clear for attaching pastry tops. Brush edges of circles with a little beaten egg. Score each of the 4 larger circles with the back of a knife in a lattice pattern, and using a 1/4-inch aspic or biscuit cutter, cut a small circular vent hole in the center. Form these circles into domes with hands and fit over the mashed potatoes, pressing down firmly around egg-washed edges to form a good seal. Brush knishes with remaining beaten egg and bake for 10 to 12 minutes, or until puffed and golden. Assembly: Place a knish in each of 4 heated soup bowls. Reheat soup gently, if necessary, and ladle some hot soup into each bowl around the knish. Or if you prefer, you can serve the knish on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27401,"Persimmon Muffins 2 to 3 very ripe Fuyu or Hachiya persimmons (or 1 cup smooth applesauce plus 1/4 cup carrot baby food) 1 1/2 cups all-purpose flour 2/3 cup whole-wheat flour 1 cup granulated sugar 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 3/4 teaspoon ground ginger 3/4 teaspoon ground cinnamon 1 teaspoon finely grated lemon zest 2 large eggs plus 1 egg white 10 tablespoons unsalted butter, melted, or vegetable oil 2/3 cup plain yogurt or sour cream Turbinado sugar, for topping Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan or two 24-cup mini-muffin pans with paper liners. Cut the persimmons in half and scoop out the pulp into a food processor; pulse until smooth. Combine the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, baking soda, salt, ginger, cinnamon and lemon zest in a large bowl. Whisk 1 1/4 cups of the persimmon puree (or the applesauce and carrot baby food), the eggs, egg white, melted butter and yogurt in a small bowl. Add the wet ingredients to the dry ingredients and stir until just combined (it's fine if the batter is lumpy). Divide the batter among the muffin cups, filling each three-quarters of the way. Sprinkle with turbinado sugar and bake until a toothpick comes out clean, 20 to 24 minutes for regular muffins or 14 to 18 minutes for mini muffins. Cool slightly in the pan, then transfer the muffins to a rack. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27402,"Veggie Burger 3 tablespoons olive oil 3/4 cup fresh corn kernels or frozen, thawed 6 mushrooms, finely chopped 2 scallions, finely chopped 1/2 red bell pepper, finely chopped 1 clove garlic, finely chopped 1 teaspoon cumin Dash cayenne pepper 1/2 cup chopped fresh spinach 1 carrot, peeled and grated 1 small potato, peeled and grated 1 egg white Salt and pepper 1/2 cup fresh bread crumbs 1 cup plain yogurt 2 tablespoons chopped fresh mint Instructions: In a large skillet heat 1 tablespoon oil over medium high heat. Stir in corn, mushrooms, scallions, and bell pepper. Cook for 3-4 minutes. Add garlic, cumin and cayenne and cook for 30 seconds. Remove from heat and stir in spinach. Add carrot and potato and stir to combine. Add egg white and season with salt and pepper. Stir in enough bread crumbs so that the mixture holds together. Shape mixture into 6 disks and place on a plate. Chill for 1 hour. Heat 2 tablespoons olive oil in non-stick skillet and cook veggie burgers until golden on each side. In a small bowl mix together yogurt and mint ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 27403,"Rebuilt Louisiana Seafood Platter 2 tablespoons unsalted butter 1 cup Louisiana jumbo lump crabmeat 1/2 teaspoon seafood seasoning (recommended: Chef Paul Prudhomme's Seafood Magic Seasoning) 1/2 teaspoon Worcestershire sauce (recommended: Lea and Perrins) 2 cups blanched asparagus, sliced into 1/8-inch pieces 8 asparagus tips, 2 inches long, sliced lengthwise 1 teaspoon salt 1/4 teaspoon ground white pepper 1 tablespoon lemon juice 1/2 cup extra-virgin olive oil 4 tablespoons grated Parmesan 1/2 cup fine French bread crumbs 8 Louisiana oysters on the half shell 4 tablespoons fine French bread crumbs 2 tablespoons grated Parmesan 4 tablespoons melted unsalted butter, divided 3/4 teaspoon ground paprika 3/4 cup diced yellow onion 2 tablespoons minced shallots 1 bay leaf 2 tablespoons whole-leaf dried tarragon leaves 1 teaspoon salt 1 pinch ground white pepper 1 pinch ground cayenne pepper 1/2 cup crab stock 2 tablespoons Dijon mustard 2 cups whipping cream 1/2 cup thinly sliced green onions 1 pound Louisiana jumbo lump crabmeat 1 egg yolk 1 cup thinly sliced green onions 1 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons white vinegar 1 cup vegetable oil 1/2 cup red wine vinegar 1 tablespoon Creole mustard (recommended: Zatarain's) 1 tablespoon sweet paprika 1 teaspoon minced fresh garlic 1/2 teaspoon salt 1/2 teaspoon dried whole-leaf oregano 1 teaspoon granulated white sugar 1 cup olive oil 3 large cucumbers 24 cracked Louisiana crab claws 1 large fresh jalapeno pepper 1 egg yolk 1/2 teaspoon salt 1/2 teaspoon granulated white sugar 3/4 teaspoon lemon juice 3/4 teaspoon Creole mustard (recommended: Zatarain's) 1/2 teaspoon dry mustard powder (recommended: Coleman's) 1 tablespoon white vinegar 1/4 teaspoon minced fresh garlic 1/2 cup vegetable oil 2 cups thinly sliced napa cabbage 1/2 cup thinly sliced red cabbage 1/4 cup grated carrot 1/4 cup thinly sliced green onions 2 tablespoons chopped flat leaf parsley 2 cups water 1/2 lemon 1/4 teaspoon salt 8 large peeled Louisiana shrimp 1/2 pound unsalted butter, softened 1/2 cup shelled pistachios 1/2 teaspoon salt 1 teaspoon finely chopped lime zest 1 tablespoon lime juice 3 drops hot pepper sauce (recommended: Tabasco) 8 (4-ounce) Louisiana Drum Fish fillets, about 1/2-inch thick 8 to 10 teaspoons seafood seasoning (recommended: Chef Paul Prudhomme's Seafood Magic Seasoning) 1/2 cup clarified butter 4 tablespoons unsalted butter 16 large peeled Louisiana shrimp 1/2 cup shrimp stock Instructions: Baked Oyster with Asparagus, Crabmeat, Lemon, and Parmesan: Preheat oven to 500 degrees F. Melt the butter in a skillet over medium-high heat. Add the crabmeat, seafood seasoning, and Worcestershire sauce. Saute the crabmeat, shaking the skillet constantly, just until the crabmeat is heated through, about 2 minutes. Transfer the crabmeat to a shallow pan and refrigerate until fully chilled. In a food processor, add 1 1/2 cups of the sliced asparagus, the salt, white pepper, and lemon juice. Process until smooth. With the processor running, slowly add the olive oil. Transfer the asparagus puree to a mixing bowl and add the crabmeat, remaining 1/2 cup of sliced asparagus, Parmesan, and bread crumbs. Mix gently until fully blended. To serve, top each oyster on the half shell with 2 tablespoons of the asparagus/crabmeat mixture. Garnish each oyster with 2 slices of asparagus. Place in oven for 15 minutes. Crabmeat Thermidor: In a mixing bowl, add the bread crumbs, Parmesan, melted butter, and paprika. Mix well and set aside. Melt the 2 tablespoons of butter in a large skillet over medium-high heat. Add the onions, shallots, and bay leaf. Cook, stirring occasionally, until the onions become soft and clear, about 2 to 3 minutes. Add the tarragon, salt, white pepper, and cayenne. Cook for 1 minute. Add the crab stock, bring to a boil, and reduce the crab stock by half. Add the cream and Dijon mustard and bring to a boil. Reduce heat to low and simmer for 2 to 3 minutes. Remove from heat, strain, and set aside. To serve, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the green onions and cook for 5 seconds. Add the crabmeat and cook for 1 minute. Add the Thermidor sauce and bring to a boil. Spoon 3 ounces of Crabmeat Thermidor into 8 (4-ounce) ramekins. Sprinkle the top of each ramekin with about 1 tablespoon of the bread crumb mixture. Place the ramekins under a broiler until the tops brown, about 1 to 2 minutes. Marinated Crab Claws with Green Onion Sauce:
For the green onion sauce: In a food processor, add the egg yolk, green onions, 1 teaspoon of salt, black pepper, and white vinegar. With the processor running, slowly add the vegetable oil in a thin stream until fully incorporated. Refrigerate until ready to serve. For the Marinated Crab Claws: In a mixing bowl, add the red wine vinegar, Creole mustard, paprika, garlic, 1/2 teaspoon of salt, oregano, and sugar. Slowly add the olive oil, whisking constantly, until fully incorporated. Cut 8 pieces of cucumber about 2 inches long. Hollow out the cucumber pieces to form cups. To serve, marinate the crab claws for 15 minutes. Remove from marinade. Place 2 tablespoons of Green Onion Sauce in each cucumber cup. Place 3 crab claws into each cucumber cup. Jalapeno Shrimp Cole Slaw: Roast the jalapeno pepper under a broiler or in a hot cast iron skillet until charred on the outside. Remove the charred outer skin, stem, and seeds. Chop finely and set aside. In a food processor, add the egg yolk, 1 tablespoon of roasted jalapeno, 1/2 teaspoon of salt, sugar, lemon juice, Creole mustard, mustard, vinegar, and garlic. Process until smooth. With the processor running, slowly add the oil in a thin stream until fully incorporated. In a mixing bowl, add the napa cabbage, red cabbage, carrot, green onions, and parsley. Add the roasted jalapeno sauce and mix until fully blended. Cover and refrigerate. In a skillet, add the water, lemon, and 1/4 teaspoon of salt. Bring to a boil. Add the shrimp and return the mixture to a boil. Remove the shrimp and refrigerate until fully chilled. To serve, place 1/4 cup of coleslaw on each plate and top each portion with 1 shrimp. Grilled Drum Fish with Shrimp and Pistachio Lime Sauce: In a food processor, add the 1/2 pound softened butter, pistachios, salt, lime zest, lime juice, and hot pepper sauce. Process until the pistachios are finely ground and the mixture is fully blended. Set aside. Season each drum fillet with about 1 teaspoon of seafood seasoning. Pass the drum fillets through clarified butter and cook on a flat-top grill or preheated cast iron skillets until done, about 3 to 4 minutes on the first side and 2 to 3 minutes on the second side. Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook until the shrimp turn pink on the outside. Add the shrimp stock and bring to a boil. Add the pistachio lime butter and cook, shaking the skillet constantly, just until the butter melts into the sauce. To serve, place the cooked drum fillets on serving plates and top each fillet with 2 shrimp and 3 to 4 tablespoons of sauce. ","[Chenin Blanc, Sauvignon Blanc, Riesling, Gewrztraminer]" 27404,"Salmon Sashimi with Pickled Onions 1 1/2 tablespoons granulated sugar 2 medium red onions, peeled and thinly sliced 1/4 cup water 1/4 cup peeled and chopped fresh ginger 1 teaspoon kosher salt 1/2 cup white balsamic vinegar 1/4 cup red wine vinegar 1/2 cup rice wine vinegar 1 tablespoon wasabi paste 6 (4 to 5-ounce) salmon fillets 2 tablespoons grapeseed oil 1 teaspoon ground ginger 1/2 cup panko bread crumbs Salt and freshly ground black pepper 2 tablespoons chives, chopped, for garnish Instructions: In a saute pan, over high heat, add the sugar, onions and water, and cook until the sugar has dissolved. Reduce the heat to medium, add the ginger, salt, balsamic, and red and rice wine vinegars. Cook until the liquid has reduced by 80 percent (1/4 cup), about 20 to 30 minutes. Remove from the heat to a bowl and stir in the wasabi paste. Refrigerate for 1 to 2 hours, allowing flavors to combine.
Put the salmon on a flat surface, and drizzle with grapeseed oil. Combine the ginger, panko, and salt and pepper, to taste, in a small bowl. Generously sprinkle the tops of the salmon with the panko crust, spreading evenly. Add the remaining grapeseed oil to a large saute pan and when smoking, put the salmon into pan, crusted side down. Turn the heat off and allow the crust to brown, 1 to 2 minutes. Remove the salmon from the pan to a cutting board.
With a sharp knife, slice the salmon from top to bottom on a bias, 20 degree angle, then portion pickled onion onto serving plates. Top with sliced salmon and garnish with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27405,"Pumpkin Oatmeal 1 (14-ounce) can pumpkin puree (the unseasoned kind) 2 cups water 2 cups unsweetened almond milk, or water 2 tablespoons raisins (golden or regular) 1/4 teaspoon kosher salt 3/4 teaspoon pumpkin pie spice OR 1/2 teaspoon cinnamon plus 1/4 teaspoon ground cardamom plus 1/4 teaspoon ground cloves 2 cups quick cooking oatmeal (not the instant kind) 1/4 cup pepitas (pumpkin seeds) Honey or maple sugar, for serving Heavy cream, for serving Instructions: In large saucepan over high heat, combine the pumpkin puree, water, milk, raisins, salt, and pumpkin pie spice (alternative spices). Bring to a boil. Add the oatmeal. Turn the heat down and cook according to your oatmeal instructions; mine usually takes about 15 minutes. Stir often. Meanwhile, in a small cast iron skillet over medium heat, toast the pepitas until they're fragrant and a gentle golden brown, about 10 minutes. Once the oatmeal is cooked (each grain should be tender), serve with honey or maple sugar on the side, pepitas to sprinkle on top, and cream if people like it more like porridge. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27406,"Thai Meatballs 1 pound ground pork 1 pound peeled and deveined shrimp, ground or chopped finely 2 tablespoons minced lemongrass 2 tablespoons sesame seeds 1 lime, juiced 2 Thai chiles, minced 2 tablespoons minced ginger 2 cloves garlic, minced 3/4 cup fresh Thai basil leaves, chopped 3/4 cup fresh cilantro leaves, chopped 1/2 cup fresh mint leaves, chopped 2 tablespoons soy sauce 1/4 cup fish sauce 1/2 cup breadcrumbs 2 eggs Olive oil Carrot shavings, for garnish Chopped roasted peanuts, for garnish Peanut Dipping Sauce, recipe follows 1 cup chunky peanut butter 1/2 teaspoon grated ginger 2 teaspoons sesame oil 2 teaspoons soy sauce 1/4 cup hot water 2 tablespoons rice wine vinegar 2 tablespoons chopped fresh cilantro Instructions: Preheat the oven to 450 degrees F. Combine the pork, shrimp, lemongrass, sesame seeds, lime juice, chiles, ginger, garlic, basil, cilantro, mint, soy sauce, fish sauce, breadcrumbs and eggs in a large mixing bowl and mix by hand until thoroughly incorporated. Drizzle the olive oil into a 9 by 12-inch baking dish, making sure to evenly coat the entire surface. Roll the mixture into round, golf ball size meatballs, making sure to pack the meat firmly. Place the balls into the oiled baking dish such that all the meatballs are lined up evenly in rows and are touching each of their 4 neighbors in a grid. Roast until firm and cooked through, about 20 minutes. Allow the meatballs to cool about 5 minutes before removing from the baking dish. Garnish with shaved carrots and chopped roasted peanuts. Serve with Peanut Dipping Sauce. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. 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. Combine all the ingredients in a small bowl and whisk well to combine. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27407,"Corn, Squash and cl Traditional Side Dish 6 ears white corn 4 fresh green chiles 3 medium green zucchini squash 3 tablespoons olive oil 2 tablespoons butter 1 clove garlic, crushed Salt Instructions: Cut the corn off the ears. Slice chiles and chop. Slice and cube the zucchini. In a hot skillet heat olive oil. As soon as you see a small stream of smoke from the skillet, add corn, chiles, and zucchini. Saute the vegetables until tender, but still al dente. Add the butter and garlic and toss to combine. Season with salt, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 27408,"Shrimp Corn Dogs 1 cup mayonnaise
1/2 cup Dijon mustard
1 tablespoon lemon juice
Pinch cayenne pepper
2 cups buttermilk
2 tablespoons oil
2 eggs
2 1/2 cups cornmeal
1 cup all-purpose flour
1/4 cup fresh parsley leaves, chopped
1 tablespoon Creole seasoning
1 teaspoon baking powder
1 teaspoon baking soda
Oil, for frying
16 shrimp, tail on, peeled and deveined
2 cups all-purpose flour
1/2 cup cornstarch
Instructions: For the Dijon mayo: Combine the mayonnaise, mustard, lemon juice and cayenne and mix well. Set aside. For the batter: Mix the buttermilk, oil and eggs together. Mix the cornmeal, flour, parsley, Creole seasoning, baking powder and baking soda together. Combine, adding the wet to the dry. Set aside. For the plate: Heat oil in a deep-fryer to 350 degrees F. Skewer each shrimp through the tail towards the head. Combine the flour and cornstarch and dust over the shrimp. Next, dip the shrimp in the batter, rubbing off any excess. Hold the shrimp by the stick, two at a time if able, and place in the oil, holding the stick until the batter starts to cook. Then let go and fry until the shrimp is cooked, about 4 minutes. Repeat with the remaining shrimp. Serve the shrimp with the Dijon mayo dipping sauce on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27409,"Sweet Potato, Shallot and Thyme Soup 2 tablespoons unsalted butter 1 cup chopped shallot 1 cup chopped peeled potato 1 bay leaf 1 medium clove garlic, minced 1 sprig fresh thyme Kosher salt and freshly ground black pepper 3 1/2 cups vegetable broth 3 cups diced peeled sweet potato 1/4 to 1/2 cup heavy cream, as desired Croutons, for serving Instructions: Heat the butter in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, bay leaf, garlic, thyme, 1/2 teaspoon salt and some pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer. Add the sweet potatoes and simmer until the sweet potatoes and potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the bay leaf and thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Stir in the heavy cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper. Serve hot sprinkled with croutons. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 27410,"Mashed Sweet-n-Bitter Potatoes 2 pounds, 2 to 3 large, sweet potatoes, peeled and sliced or cubed Salt 1/2 cup chicken stock 2 tablespoons butter 1/4 cup orange marmalade Black pepper A couple dashes hot sauce Instructions: Cover potatoes with water and bring to a boil. Salt water and cook potatoes 12-15 minutes until tender. Drain the potatoes. Return pot to the stove and warm broth over medium heat. Whisk in butter and marmalade. Add potatoes and mash the sweet potatoes. Season with salt and pepper and a few dashes hot sauce. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer]" 27411,"Herb Roasted Alaskan Halibut with Fennel Confit, Nicoise Olives, Sweet Peppers and Yukon Gold Potatoes 2 pounds Alaskan halibut fillet Salt and freshly ground black pepper 2 tablespoons olive oil 2 tablespoons butter 5 sprigs fresh thyme 2 garlic cloves 1 tablespoon butter 1 cup fish fume 1 cup cooked diced Yukon gold potato 1 bulb fennel, small dice, cooked soft 1 heirloom tomato, small dice (recommended: Brandywine) 1-ounce nicoise olives 1 sprig basil, leaves chopped Salt and freshly ground black pepper Dash sherry vinegar 5 red peppers, roasted, peeled and diced 1 tablespoon parsley oil 3 scallions, julienne Instructions: Halibut: Season the halibut with salt and pepper. In a medium saute pan over high heat add the oil. Once heated, add the fish and sear until golden brown. Add butter, thyme, and garlic and baste. Set aside. Ragout: In a small saucepot combine the butter, fish fume, diced potatoes and simmer over medium heat. Add fennel, tomatoes, olives and basil. Season with salt and pepper, to taste, and add a dash of sherry vinegar. Add the roasted peppers and gently warm. Adjust seasoning, if necessary. To Plate: In a large bowl place the olive ragout and garnish with the roasted peppers and parsley oil. Place the halibut on top and finish with the scallion. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Gavi]

" 27412,"Broiled Chicken With Peppers 1 russet potato, peeled and cut into 1-inch cubes Kosher salt
8 small skin-on, bone-in chicken thighs (about 2 1/4 pounds) 1 heaping tablespoon dried oregano Freshly ground pepper 3 tablespoons extra-virgin olive oil 1 medium onion, cut into 1-inch pieces 1 large green bell pepper, cut into 1 1/2-inch pieces 6 cloves garlic, smashed 4 to 6 pickled cherry peppers, seeded and sliced, plus 1/3 cup brine
1/4 cup roughly chopped fresh parsley Instructions: Preheat the broiler. Put the potato in a medium saucepan, cover with water and add 1 tablespoon salt. Bring to a simmer and cook until just tender, about 8 minutes. Drain well. Meanwhile, pat the chicken dry and sprinkle with the oregano, and salt and pepper to taste. Heat 2 tablespoons olive oil in a large cast-iron skillet over high heat. Add the chicken and cook until browned, about 5 minutes per side. Transfer the chicken to a plate. Add the potato to the skillet and cook, stirring, 3 minutes. Add the onion and bell pepper and cook until slightly soft, about 1 minute. Reduce the heat to medium; add the remaining 1 tablespoon olive oil and the garlic and cook 2 minutes. Add the cherry peppers and brine and cook, scraping up the pan with a wooden spoon, about 1 minute. Remove from the heat. Return the chicken to the skillet and sprinkle with the parsley. Toss with tongs, then set the chicken skin-side up on top of the vegetables. Broil until the skin is crisp, 2 to 3 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 27413,"Almond Butter, Oat and Cranberry Cookie Dough Balls 1 cup almond flour 1/2 cup unsweetened almond butter
1/2 cup maple syrup
1/2 cup old-fashioned oats
1/3 cup dried cranberries
1 teaspoon vanilla extract
4 Medjool dates, pitted and chopped
Instructions: Add the flour, almond butter, maple syrup, oats, cranberries, vanilla and dates to a large bowl and stir to combine. Refrigerate the dough for 30 minutes. Scoop out 1 tablespoon size portions of dough and roll into a ball. Place the cookie dough ball onto a plate and continue the process with the remaining dough. Cookie dough balls can be stored in an airtight container in the fridge for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27414,"Chocolate Christmas Tree Brownies Nonstick cooking spray, for the pan 1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
3/4 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, melted
2 teaspoons pure vanilla extract
2 large eggs, at room temperature
1/2 cup bittersweet chocolate chunks
2 teaspoons turbinado sugar
1 teaspoon flake salt
Green frosting and sprinkles, to decorate
Instructions: Preheat the oven to 350 degrees F. Spray an 8-inch baking pan with nonstick cooking spray. In a small bowl, whisk together the flour, cocoa powder and kosher salt. Add the granulated sugar, melted butter, vanilla and eggs and whisk until a few lumps remain. Stir in the chocolate chunks. Pour the batter into the prepared pan and sprinkle with the turbinado sugar and flake salt. Bake until a toothpick inserted in the center comes out with just a few moist crumbs, about 25 minutes. Allow to cool completely in the pan. Cut the brownie in half. Using the tip of a knife, slice in angles making W's with the cut to form triangular pieces. Remove each piece and decorate with frosting and sprinkles as desired. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 27415,"Chicken Adobo with Filipino Fried Rice and Charred Japanese Eggplant 2 teaspoons whole black peppercorns 5 tablespoons canola oil 1 pound bone-in, skin-on chicken thighs and drumsticks Kosher salt 1 yellow onion, sliced 3/4 cup soy sauce 3/4 cup white vinegar 2 tablespoons palm sugar 8 cloves garlic, smashed and minced 4 fresh bay leaves 2 scallions, sliced on a bias 1/2 cup white vinegar 2 tablespoons sugar 1 fresh bay leaf 2 Japanese eggplants, halved lengthwise and flesh scored Extra-virgin olive oil Kosher salt and freshly ground black pepper 1/2 yellow onion, diced 2 Roma tomatoes, diced 1/4 cup canola oil 2 tablespoons unsalted butter 4 cloves garlic, minced 1/4 teaspoon annatto powder 1 1/2 cups cooked jasmine rice, preferably day-old rice Instructions: For the chicken: Heat a large, high-sided pan over medium-high heat. Add the black peppercorns and toast for 2 to 3 minutes until fragrant, shaking the pan to evenly distribute. Transfer to a spice grinder and grind. Add 3 tablespoons of the canola oil to the pan and heat over medium-high heat until shimmering. Pat the chicken dry and season liberally with kosher salt. Reduce the heat to medium. Place the chicken into the pan skin-side down and sear without moving the chicken until the skin pulls away from the bottom of the pan and begins to brown, 7 to 8 minutes. Flip the chicken and cook until browned on the other side, another 5 minutes. Remove the chicken from the pan. Discard the excess cooking oil and add the remaining 2 tablespoons of canola oil to the pan. Add the onions and cook, stirring occasionally, until translucent, 5 minutes. Add the soy sauce, vinegar, palm sugar, garlic, bay leaves, ground black pepper and 1/2 cup water. Bring to a boil, then reduce to a simmer and add the chicken back to the pan. Cover and cook until an instant-read thermometer registers 160 degrees F when inserted into the center of the chicken, 15 minutes. Remove the chicken and allow to rest. Continue to cook the sauce, uncovered, until thickened and reduced, 5 minutes. For the charred eggplant: Add the white vinegar, sugar and bay leaf to a small saucepan. Heat over medium high and bring to a simmer for 2 minutes. Stir to dissolve the sugar, then turn off the heat and set aside. Preheat a grill pan to high heat. Brush the inside of the Japanese eggplants with olive oil and sprinkle with kosher salt and black pepper. Place the eggplants on the grill pan, flesh-side down, and grill until slightly charred and there are grill marks on the underside, 3 to 4 minutes. Flip, then grill another 2 to 3 minutes. Transfer the eggplants to a cutting board and slice on the bias into 2-inch pieces. Add the eggplant to a bowl with the onions and tomatoes. Pour the pickling liquid over the vegetables and toss to combine. For the fried rice: Heat the canola oil in a large saute pan over medium-high heat. Add the butter and swirl the pan to melt. Add the garlic and annatto powder and cook, stirring frequently, until fragrant and the garlic starts to lightly brown, 2 minutes. Add the cooked rice and toss to combine, making sure the rice is fully coated with the garlic and annatto mixture. Cook the rice, stirring occasionally, until it starts to get crispy, 5 minutes. To serve, place a chicken leg and thigh onto each plate, spoon the sauce around the chicken and garnish with the sliced scallions. Serve with the fried rice and charred pickled eggplant. Drizzle the eggplant with a little olive oil. ","[Cabernet Sauvignon, Pinot Noir, Tempranillo, Garnacha]" 27416,"Pecan Butter Cookies 3/4 cup pecans 1/2 cup flour 1/3 cup superfine sugar 8 tablespoons softened sweet butter 1 egg yolk Pinch salt 32 pecan halves Instructions: Preheat the oven to 375 degrees. Butter 2 cookie sheets and set aside. Roast 3/4 cup of pecans in oven for 10 minutes or until they emit a good aroma. Remove from oven and cool to room temperature. When cooled, chop pecans with sugar in a food processor until finely ground. Add flour, butter, egg yolk and salt. If dough is too soft, add up to 1/4 cup more flour; otherwise work dough with your hands. Gather dough into a 1 1/2 inch round sausage, wrap in waxed paper and rest in fridge for 2 hours or overnight. Cut into 1/4inch rounds and set on baking sheet. Press a pecan half in center. Don't place cookies too closely together or they will run into each other as they spread during baking. Bake for 15 to 17 minutes or until the cookies' edges are golden brown. When they are baked they will give off a wonderful aroma. Remove baking sheets from oven and let cookies cool on sheets for 3 minutes. Then, remove them to a cookie rack to cool them further. Be careful when you handle these as they are very fragile. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27417,"Grapes in Port Wine Sauce 1 cup Port wine 1 2-inch by ? inch strip of orange peel 1 cinnamon stick 1 tablespoon honey 3 cups halved red or black grapes (1 pound) Instructions: Put the wine, orange peel, cinnamon stick and honey into a saucepan and bring to a boil, stirring to dissolve the honey. Reduce the heat to medium-low and simmer until the liquid is reduced to about 1/3 cup, about 15-20 minutes. Using a slotted spoon, remove the orange peel and cinnamon stick and discard. Stir in the grapes. Allow to sit, stirring occasionally, for at least an hour or up to two hours at room temperature or place in the refrigerator in an airtight container where it will keep up to three days. Serving suggestions: Serve in a small dish on its own, with biscotti or over plain, low-fat Greek yogurt or vanilla or chocolate frozen yogurt. Serving size: about 1/2 cup ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 27418,"My Sister Ria's Favorite Fajitas, with Black Beans and Rice 2/3 cup Mexican beer 1/2 cup chopped chipotle in adobo sauce, found on international foods aisle, smoky chipotle prepared salsa may be substituted 1 lime, juiced Several sprigs fresh thyme, chopped, about 2 tablespoons 1 1/2 tablespoons (1/2 palmful) chili powder A generous drizzle vegetable, corn, or olive oil Flank steak 8 (8-inch) flour tortillas 1 tablespoon vegetable, corn or olive oil 1 large red bell pepper, seeded and cut into strips 1 poblano pepper (if you market does not carry them, substitute 1 Cubanelle long Italian pepper) 1 medium yellow-skinned Spanish onion, cut into thin strips Salt and pepper 1 package Spanish style rice, any brand, prepared to directions on the package 1 tablespoon (1 turn around the pan) vegetable, olive, or corn oil 3 cloves garlic, chopped 1 jalapeno, seeded and finely chopped 1 small white onion 1 large can black beans, drained and rinsed 1 teaspoon ground cumin Salt and pepper Chopped cilantro and sliced scallions, for garnish, optional Instructions: Combine marinade ingredients in a shallow dish. Turn flank steak in marinade and let stand 15 minutes. The meat can be placed in marinade in the morning and allowed to marinate until suppertime if you enjoy very strong, spicy flavors. The short marinade will result in a milder tasting meat which is more palatable to many not-too-hot taste buds. Follow directions on packaged rice and get it simmering, it will take 18 to 20 minutes. Heat a grill pan to high heat and sear the flank steak 4 minutes on each side. Reduce heat and cook meat 6 to 8 minutes longer, turning occasionally. Heat a medium nonstick skillet over high heat. Blister tortillas 30 seconds on each side and stack them on a plate. Loosely wrap tortillas with foil and place them on the dinner table. Add oil to hot pan and sear sliced peppers and onions for fajitas. Season peppers and onions with salt and pepper. Char edges and stir-fry the peppers and onions until just tender, 2 or 3 minutes. Transfer to a platter and cover with loose foil to keep hot. Add another tablespoon oil, garlic, jalapeno and chopped onion; saute for 2 minutes. Add black beans and spices to the pan and heat through for another 1 to 2 minutes. Transfer beans to a serving dish. Top beans with cilantro and scallions. Remove meat from grill pan and let it rest 5 minutes for juices to distribute. Transfer peppers and onions to grill to get the sizzle effect going. Slice meat very thin on an angle against the grain. Pile meat on top of cooked peppers and onions and take the hot grill to the table, letting rest on trivets or a cool wire rack. Stack meat and veggies in warm tortillas and enjoy with a side of spicy black beans. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 27419,"Breakfast Parfaits with Fig Compote 1/2 cup blackberries 1/2 cup blueberries
1/2 cup thinly sliced strawberries
1 cup plus 2 tablespoons Fig Compote, recipe follows 3 cups 2% Greek yogurt
3/4 cup Fruit-and-Nut Trail Mix, recipe follows 3 cups fresh black mission figs (about 20 ounces), roughly chopped 1/2 cup coconut sugar
2 tablespoons white wine vinegar
1 tablespoon orange zest 1/2 cup freshly squeezed orange juice (from about 2 oranges)
1 teaspoon ground cinnamon
Kosher salt 1 tablespoon honey
3 cups walnuts (about 12 ounces) 2 cups cashews with sea salt (about 10 ounces)
1 cup coconut flakes
1/2 cup pepitas (about 2 1/2 ounces)
2 tablespoons melted coconut oil
Kosher salt 1/2 cup banana chips
1/2 cup goji berries
1/2 cup chopped dried pineapple 1/4 cup carob chips, optional
Instructions: Mix together the blackberries, blueberries and strawberries in a bowl. Put 2 tablespoons Fig Compote in the bottom of six parfait glass. Top with 1/4 cup yogurt, followed by 1/4 cup of the mixed berries. Add another layer of yogurt, and then top with 1 tablespoon Fig Compote and 2 tablespoons Fruit-and-Nut Trail Mix. Serve immediately. Combine the figs, sugar, vinegar, orange zest and juice, cinnamon and 3/4 teaspoon salt in a medium pot over medium-high heat; bring to a boil. Begin to break down the figs with a potato masher or the edge of a wooden spoon. Continue to boil until the compote has thickened enough to resemble a chutney and a wooden spoon drawn through the mixture leaves a track behind it, 5 to 6 minutes. Remove from the heat and let cool completely, about 15 minutes. Stir in the honey and season with salt. Store in an airtight container in the refrigerator for up to 2 weeks. Preheat the oven to 375 degrees F. Combine the walnuts, cashews, coconut flakes and pepitas in a large bowl; toss with the coconut oil and some salt. Spread the mixture evenly onto a baking sheet. Bake until toasted and fragrant, 10 minutes. Let cool completely, at least 20 minutes. Mix in the banana chips, goji berries and dried pineapple. Stir in the carob chips if you want a bit of \chocolate\ with your trail mix! Serve immediately or store in an airtight container at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 27420,"Kimchi Grilled Cheese Sandwich 2 pieces white bread 1/2 cup grated Cheddar 1/4 cup kimchi, drained and coarsely chopped 2 tablespoons mayonnaise Instructions: Heat a cast-iron skillet over medium heat. Top 1 piece of bread with 1/4 cup grated Cheddar, kimchi, the remaining 1/4 cup grated Cheddar, and then the other slice of bread. Spread 1 tablespoon mayonnaise over the top slice, then add to the skillet mayonnaise-side down and cook for 3 minutes, pressing slightly to flatten. Spread the remaining 1 tablespoon mayonnaise on the top slice of bread, flip, and cook until golden, another 3 minutes. Quarter the sandwich and serve. ","[Chardonnay, Riesling, Gewrztraminer]" 27421,"Brown Rice Salad 6 slices bacon 1/2 cup diced red onion 1/2 cup white wine vinegar 1/2 cup chicken broth 2 teaspoons Dijon mustard 1 teaspoon sugar 1 teaspoon kosher salt, plus a pinch 1/2 teaspoon freshly ground black pepper 1 recipe Baked Brown Rice, recipe follows 1 tablespoon chopped fresh dill 1 1/2 cups brown rice, medium or short grain 2 1/2 cups water 1 tablespoon unsalted butter 1 teaspoon kosher salt Instructions: In a 10-inch saute pan over medium heat, fry the bacon until crisp. Drain, crumble, and set aside. Reserve 1 tablespoon of the bacon fat.
Add the red onion to the pan and cook until translucent, approximately 5 to 6 minutes. Add the vinegar, chicken broth, mustard, sugar, salt, and pepper to the pan and stir to combine. Add the bacon back to the pan along with the rice and cook, stirring occasionally, until the liquid is absorbed, approximately 7 to 10 minutes. Stir in the dill. Allow to cool slightly before serving. Preheat the oven to 375 degrees F.
Place the rice into an 8-inch square glass baking dish.
Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
After 1 hour, remove cover and fluff the rice with a fork. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27422,"Laquered Squab with Long Beans 2 cups sugar 1 1/2 cups champagne vinegar 1 1/2 cups white port 1 1/2 cups dry white wine 6 oranges, zested 12 lemons, zested 3 cinnamon sticks 1 gallon fresh pomegranate juice Salt and pepper 2 tablespoons corn oil 2 ounces ripe plantains, quartered and cut into 1/2-inch cubes 1/2 teaspoon butter 1/2 teaspoon sugar Salt and pepper 2 ounces Chinese long beans, cut into 1-inch pieces 3/4-ounce applewood smoked bacon, thinly sliced and julienned 1 teaspoon shallots, finely chopped 2 tablespoons corn oil 4 squab liver, halved 4 (12-ounce) squab, wingtips removed, trussed with butcher's twine Salt and pepper 3 tablespoons corn oil 1 tablespoon butter Instructions: For the glaze: Add the sugar to an unheated rondeau. Gently heat the pan, stirring constantly, to create a dry caramel. Stop the cooking process by adding the champagne vinegar. Cook and reduce by half. Add white port, and again reduce by half. Add white wine, and again reduce by half. Add the orange and lemon zest, cinnamon sticks, and pomegranate juice. Cook and reduce by half. Strain. Transfer liquid to a clean saucepot and reduce until it is a syrupy consistency. Season to taste with salt and pepper. For the vegetables: Heat 2 saute pans, and put 1 tablespoon of corn oil in each. Add the plantains to 1, and toss to coat. Add the butter to the pan, and sprinkle with sugar and a dash each of salt and pepper. Note: If the plantains are extremely ripe, which is ideal, you can omit the sugar: the plantains will contain enough. Continue to cook until the plaintains are golden, then remove them to a paper towel. Sprinkle with salt and pepper. Next, heat the other tablespoon of oil in the other pan and add the long beans. Coat them with the oil. Add the shallots and bacon, and cook all until tender. Add the carmelized plaintains to the pan, toss everything together, and cook for about 1 minute. Remove from heat and set aside. For the squab liver: In a saute pan, heat corn oil. Pan sear the liver to a rosy hue. Remove from heat. For the squab: Season the squab with salt and pepper. Heat a small rondeau, add 1 1/2 tablespoons of the oil and heat to the oil's smoking point. Place the squab in the pan, and cook on each side until a golden brown color is achieved. Remove from the pan and allow to rest for 12 minutes. Debone the squab so that you have 2 sections of meat, each consisting of half the breast meat and the meat of 1 leg. Heat a clean rondeau, and add the remaining 1 1/2 tablespoons of oil. Cook the squab meat until the fat is rendered and the skin is crisp. After 2 minutes, add the butter. When all steam has evaporated and the butter begins to bubble, baste the squab for 3 minutes. Remove from the rondeau and allow to rest. With a kitchen brush, coat the squab with the pomegranate glaze. Plate with warmed vegetables, and garnish with mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27423,"Rainbow Trout with Black-eyed Peas and Country Ham 4 fillets rainbow trout 3/4 cup cornmeal 6 tablespoons butter Salt and pepper 1 carrot, diced 1 onion, diced 2 stalks celery, diced 1 pound dried black-eyed peas 1 bay leaf 2 sprigs fresh thyme 2 ounces country ham, cut into thin strips Instructions: In a shallow dish, coat the trout with the cornmeal. Heat a large skillet over medium heat and add 3 tablespoons of the butter. When the butter begins to melt, place the trout, skin-side down, and cook over medium heat until the skin turns brown and crisp, about 5 minutes. Gently turn the trout over and continue to cook another 3 minutes. Season with salt and pepper, to taste. Reserve the pan juices. Melt the remaining butter in a medium saucepan over medium heat. Add the carrot and onion and cook until the onion is just translucent, about 10 minutes. Add the celery, black-eyed peas, bay leaf, and thyme. Cook for 5 more minutes. Add just enough water to cover the mixture and lower the heat. Cook until the black-eyed peas are tender, about 1 hour and 30 minutes. Add the strips of country ham. Season with salt and pepper, to taste. Remove thyme sprigs. Place the warm black-eyed peas in the center of a plate. Arrange the trout on top. Drizzle with the pan juices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 27424,"Berry cl Sauce 3 cups raspberries 1/4 cup sugar 2 tablespoons raspberry jam 1 teaspoon ancho cl powder Juice of 1/2 lime Instructions: Combine the raspberries, sugar, raspberry jam, cl powder, and lime juice in a pot over medium heat and let simmer gently until thick and syrupy. Remove from heat and let cool. Cook's Note: Mango and cl are a classic combination. The sweet works beautifully with the heat. In cities where there are large Latino populations, it's common to see fruit carts selling chopped up mangos in plastic bags sprinkled with cl powder. ","[Mencia, Tempranillo, Garnacha, Zinfandel]" 27425,"Grilled Red Potato Salad 7 small to medium red potatoes, scrubbed and quartered 1 sweet potato, peeled and cut into 1 1/2-inch cubes 1/4 cup mayonnaise 1 tablespoon Dijon mustard 2 teaspoons onion powder 2 teaspoons garlic powder 1/4 teaspoon cayenne powder Kosher salt and freshly ground black pepper Bacon-Green Onion Vinaigrette, recipe follows 1 slice bacon, cut into lardons 1/4 cup olive oil 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 2 tablespoons chopped fresh parsley 2 green onions, chopped Kosher salt and freshly ground black pepper
Instructions: Preheat the grill. Place the red potatoes in a large saucepan and fill with cold water, covering the potatoes by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, about 8 minutes, add the sweet potatoes. Return to boil and cook for 8 more minutes. Drain the potatoes and set aside to cool. Meanwhile, in a medium bowl, whisk together the mayonnaise, mustard, onion and garlic powders, cayenne and some salt and pepper. When the potatoes are cool to the touch, toss them in the mayonnaise mixture and stir gently to coat. Using tongs, place the potato pieces on the hot grill, and cook on all sides long enough to make grill marks, 1 to 2 minutes per side. Handle gently so they don't fall apart. In a large bowl, place the Bacon-Green Onion Vinaigrette. As the potatoes are cooked through, remove them from the grill and place the hot potatoes in the bowl with the dressing. Gently toss the potatoes in the dressing to coat completely and serve, warm or cold. In a small saute pan, cook the bacon until crisp. Then set aside to cool. Once cooled, pour the bacon and fat into a small bowl along with the olive oil.
In another small bowl, whisk together the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the parsley, green onions and salt and pepper to taste, and whisk to blend. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 27426,"Mixed Garden Salad for Two 3 cups loosely packed mixed torn greens, such as romaine, red or green leaf lettuce, Bibb or Boston leaves, washed and dried 1/2 red bell pepper, seeded, halved, and thinly sliced 1/2 yellow bell pepper, seeded, halved, and thinly sliced 8 sugar snaps peas, blanched or steamed 8 asparagus, blanched or steamed, chopped 5 broccoli florets, blanched or steamed, quartered 4 cauliflower florets, blanched or steamed, quartered 3 radishes, trimmed and quartered 2 scallions, white and green parts, chopped 1 medium carrot, grated Kosher salt and freshly ground black pepper Salad dressing of your choice, such as blue cheese, miso-sesame, poppy seed, and thousand island 1 large beefsteak tomato, cut into 8 wedges Instructions: In a large serving bowl, toss together the lettuce leaves, bell peppers, sugar snaps, asparagus, broccoli, cauliflower, radish, scallion, and carrot and season with salt and pepper to taste. Lightly dress with the salad dressing. Season the tomato wedges with salt and pepper and arrange around the inside edge of the bowl. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27427,"Portobello Parmesan 1 tablespoon extra-virgin olive oil, plus more for the dish 3 portobello mushroom caps 1/4 teaspoon red pepper flakes 3 cloves garlic, smashed 1 28-ounce can diced tomatoes 4 fresh basil leaves Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
2 cups panko (Japanese breadcrumbs) 1 cup grated parmesan cheese 2 tablespoons chopped fresh parsley 4 large eggs 1 cup all-purpose flour Peanut oil, for frying 4 ounces buffalo mozzarella cheese, sliced Instructions: Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish. Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds. Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and garlic; cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes. Transfer to a food processor and puree until smooth. Season with salt and pepper. Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons cold water in another bowl. Put the flour in a third bowl. Dredge the mushrooms in flour, shaking off the excess. Dip in the eggs and then in the panko mixture, pressing to coat both sides. Heat 1/2 inch peanut oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, about 2 minutes per side. Drain on paper towels. Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 27428,"Roasted Fingerling Potatoes with Whole Garlic 2 pound fingerling potatoes, washed of any dirt 10 cloves garlic, skin on 3 tablespoons olive oil Leaves from 5 thyme sprigs Salt and freshly ground black pepper Instructions: Preheat oven to 375 degrees F. In a large bowl combine all the ingredients and toss. Transfer to a baking sheet and roast for 15 to 20 minutes or until nice and tender. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27429,"Grilled Stuffed Tomatoes 6 large tomatoes 2 tablespoons chopped green onions 2 tablespoons chopped basil leaves 6 ounces goat cheese Salt and freshly ground black pepper 2 cups cooked orzo 2 tablespoons extra-virgin olive oil 1/4 cup grated Parmesan Instructions: Preheat the grill to medium heat. Cut the tomatoes and core them, removing all the seeds and juice. In a medium bowl add the onions, basil, and goat cheese. Mix and season with salt and freshly ground black pepper. Add cooked orzo and combine. Stuff the tomatoes with the mixture. Drizzle olive oil over the tomatoes. Top the tomatoes with the Parmesan. Place the tomatoes directly on the grill with the cover closed and cook for 10 minutes. The juices will begin to run. Remove from grill and place on platter. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 27430,"Limeade Gel 3/4 cup sugar 2 cups cold water 2 packages unflavored gelatin 1/2 cup lime juice 2 drops green food coloring, is desired Instructions: Stir together sugar and 1 cup water in small saucepan. Heat over medium flame and simmer until the sugar is welldissolved. Sprinkle gelatin over, stir, let sit 2 minutes, and stir again. Add lime juice and cold water, and food coloring if using, stir, and pour into 8 by 8-inch pan. Refrigerate until firm, 4 to 6 hours, and cut into cubes. These citrus gels need extra gelatin to compensate for their acidity, which weakens setting. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 27431,"Butter Burger with Beer Cheese Sauce and Bacon 8 slices bacon 4 tablespoons unsalted butter, plus additional for toasting buns
2 pounds ground chuck
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
4 thick slices Cheddar or American cheese
4 pretzel buns
4 tablespoons unsalted butter 1 small onion, finely chopped
4 tablespoons all-purpose flour
2 cups light beer, such as lager
1 1/2 cups heavy cream
1 clove garlic, grated
Kosher salt and freshly ground black pepper
6 ounces grated sharp Cheddar
6 ounces grated Swiss cheese
Instructions: For the burger: Preheat the oven to 350 degrees F. Place the bacon on a rimmed baking sheet and bake until golden brown but not completely crisp, 15 to 20 minutes. Keep warm for the burgers. For the beer cheese sauce: Meanwhile, melt the butter in a heavy-bottom saucepan over medium heat. Add the onions and cook until soft, 2 to 3 minutes. Add the flour and cook, stirring, until the roux starts to brown, about 2 minutes. Whisk in the beer until smooth. Reduce the heat and cook until the beer begins to reduce and the alcohol is cooked out, 4 to 5 minutes. Add the cream and garlic and continue to cook, stirring continuously, until the sauce thickens, about 10 minutes. Remove from the heat and season with 1/2 teaspoon salt and some pepper; gradually whisk in the cheeses until melted completely. Keep warm. Note: This recipe makes about 4 cups of cheese sauce, more than needed for the burgers. Refrigerate the extra for up to 3 days. To make the burgers, cut the butter into four 1/2-inch thick pieces and set aside, taking care to keep them cold. In a medium bowl, gently fold the ground beef with 1 to 2 teaspoons salt and some pepper to season, and divide into four equal portions. Form each portion of meat into a ball and press your thumb into the center. Place a cold slice of butter into each indent and cover over with some meat, pressing each ball into a patty so the butter is in the center. Hold the patties on a plate for cooking. Heat a grill pan over medium high heat, and brush with oil. When the pan is hot, add the patties, spacing them evenly. Cook on one side until browned, about 5 minutes, and then flip the patties and cook to desired doneness, adding the cheese slices in the last 2 minutes. Butter both sides of the pretzel buns and place on the grill pan, cut-side down. Grill until golden brown and toasted. Place the buns onto plates, and place the patties onto the toasted buns. Top each burger with 2 bacon slices and 1/4 cup beer cheese sauce. Serve immediately.
","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]

" 27432,"Mushroom and Tuna Wrap 2 whole wheat tortillas, warmed 1 onion, julienned 2 cloves garlic, chopped 2 teaspoons olive oil 2 ounces shiitake mushrooms, sliced 2 ounces button mushrooms, sliced 1/4 tomato, chopped 1 cup chopped kale 1 tablespoon chopped fresh cilantro leaves 1 teaspoon chopped fresh basil leaves Sea salt and pepper
1/4 pound tuna in water, drained 1 lime, juiced 1 cup Barn Burner cl de Arbol Salsa, recipe follows 20 cl de arbol, toasted 1 teaspoon olive oil 1 onion, chopped 4 tomatoes, chopped 1 tablespoon chopped fresh oregano leaves 2 cups water 2 cloves garlic, chopped 2 tablespoons chopped fresh cilantro leaves Sea salt
Instructions: Preheat the oven to 375 degrees F. Warm tortillas over your stove burner (a little scorching adds to the flavor and personality) set aside. Place in a tea towel or napkin to keep them warm. In a saute pan over medium high heat, saute the onion and garlic in the oil for 1 minute. Add the mushrooms and tomatoes, and cook for 5 minutes. Add the kale and cook, tossing, for 2 minutes. Add the herbs and season with salt and pepper. Add the tuna and cook 3 minutes. Off the heat add the lime juice and the re-season, if necessary. Place 2 tablespoons of the tuna mix in the lower part of each tortilla and roll them up. For lunch, just roll them up and enjoy! For an appetizer, toast them in a dry saute pan over medium low heat until toasty, roll them on the other side and toast. Cut each into fourths and top it on a plate and serve with salsa. For dinner, lightly spray oven-proof dish with vegetable spray and carefully place the wraps seam side down. Cover with aluminum foil. Bake on the center rack in the oven for 20 minutes or until the wraps are very hot. Serve with salsa, corn and nopales, Mexican tomato rice and guacamole. Rinse and seed chiles. Place in a saute pan over medium heat and toast in the oil until all are deep brown. Set aside. Place the onion, tomatoes and oregano in a saucepan with the water. Bring to a boil and reduce heat to a simmer. Simmer 1 minute or until the tomatoes are soft. Strain the cooked ingredients from the cooking liquid. Toss liquid and place the toasted chiles with a quarter of the cooked ingredients plus the garlic into a blender and puree until smooth, 10 to 12 seconds. Add cilantro and the remaining cooked ingredients and pulse until chunky. Season, to taste, and set aside until ready to use. Serve hot or cold.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27433,"Whole Grain Waffles 1 1/4 cups all-purpose flour 3/4 cup rolled oats 1/4 cup firmly packed light brown sugar 2 tablespoons wheat germ 4 teaspoons baking powder 1 teaspoon ground cinnamon Pinch fine salt 2 large eggs 1 1/2 cups milk 1/4 cup unsalted butter, melted 1/4 cup peanut or walnut oil Maple syrup Instructions: Preheat a waffle iron to medium-high. Whisk the flour with the oats, sugar, wheat germ, baking powder, cinnamon, and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then add the milk, butter, and oil. Gently stir the wet ingredients into the dry ingredients with a wooden spoon, to make a batter. Take care not to overwork the batter, it's fine if there are a few lumps. Pour 1/3 to 1/2 cup of batter per waffle (it depends on the size of your waffle iron) and cook until the outside of the waffle is crisp and inside is cooked through, 3 to 5 minutes. (The time varies depending on the size and spread of a waffle iron). Serve warm with maple syrup. Repeat with remaining batter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27434,"Pina Colada Pie 3/4 cup pineapple-coconut nectar (recommended: Kern's) 1 cup light coconut milk (recommended: Thai Kitchen) 1 1/2 teaspoons rum extract, divided 1 (3.4-ounce) box instant vanilla pudding and pie filling (recommended: Jell-O) 1 cup shredded coconut meat 8 ounces whipped topping, divided 1 (9-inch) pie crust, baked (recommended: Marie Callender's) 1/4 cup shredded coconut meat, toasted, for garnish Instructions: In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract. Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2 of the whipped topping. Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours. Combine remaining whipped topping with 1/2 teaspoon rum extract. Top chilled pie with whipped topping and toasted coconut. ","[Maui Blanc, Moscato, Sauvignon Blanc, Vinho Verde]" 27435,"Chocolate Toffee Trifle 1 box Devil's Food Cake Mix 1 (3.9-ounce) package instant chocolate pudding mix 1 1/2 cups milk 1/2 cup Kahlua 6 (1 1/8-ounce) Heath bars, frozen wrapped 2 cups heavy whipping cream, whipped Instructions: Bake the cake in a 13 by 9-inch baking pan according to the package's directions. Pour pudding into a bowl and add milk and Kahlua; mix well. Leave Heath bars in wrappers and pound with a hammer to crush. In a very large pretty Trifle dish or glass bowl, layer in this order:
1/2 the cake cubes
1/2 the pudding mixture
1/2 the whipped cream
1/2 the Heath bars Repeat layers. Cover with plastic wrap and refrigerate overnight. ","[Merlot, Cabernet Sauvignon, Port, Moscato]" 27436,"Black-Eyed Pea Soup 3 cups dried black-eyed peas 3 tablespoons unsalted butter or vegetable oil 3 onions, diced 2 cloves garlic, peeled and chopped 1 teaspoon ground cinnamon 1/2 teaspoon freshly ground black pepper 1 1/2 teaspoons ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon red pepper flakes 1 teaspoon salt 6 to 8 cups chicken stock or water 2 tomatoes, peeled, seeded and diced 1 tablespoon brown sugar 1 bunch oregano leaves, roughly chopped Plain yoghurt, for garnish Instructions: Place beans in a saucepan and cover with a generous quantity of water. Bring to a boil and cook, uncovered, until beans are tender, about 1 hour. Meanwhile, melt butter in a heavy bottomed stockpot, add onions and cook until golden brown, about 5 minutes. Add garlic and cook 2 more minutes. Add dry spices and fry gently until aromas are released. Drain excess water off beans and add to stockpot, along with salt and stock or water. Cook gently over low heat until flavors are combined, about 20 minutes. Add tomatoes, brown sugar, and oregano, and cook an additional 10 minutes. Serve hot garnished with plain yogurt. ","[Rioja, Tempranillo, Garnacha, Barbera]" 27437,"The Sophia 1/4 cup honey 1/2 cup lemon juice
1/2 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon white vinegar
2 teaspoons salt 1/2 teaspoon ground black pepper 2 pounds certified Angus ground chuck (80/20 blend) 2 teaspoons Worcestershire sauce
Salt and pepper
4 hamburger buns
6 ounces mixed field greens
4 thin slices prosciutto
8 ounces goat cheese
5 ounces candied walnuts
One 8.4-ounce bottle balsamic glaze
6 ounces fig jam (see Cook's Note) Instructions: For the lemon vinaigrette: Whisk together the honey, lemon juice, olive oil, mustard, vinegar, salt and pepper in a medium bowl until blended. For the burgers: Mix beef with Worcestershire, 2 teaspoons salt and 1/2 teaspoon pepper in a medium bowl until blended. Form four 1/2-pound patties. Preheat a large cast-iron pan or simply turn on your grill. Place your patties in the pan or on the grill and cook, flipping after 4 to 5 minutes, to your desired doneness (I recommend medium, about 140 degrees F). Meanwhile, lightly toast the buns. Place mixed field greens in a small bowl and gently toss them with some of the lemon vinaigrette. Place bun bottoms on 4 plates and evenly top each with the mixed greens. Once your patties are just about done, place 1 slice prosciutto on top of each, allowing the heat of the patties to warm the prosciutto. Add 2 ounces goat cheese (slightly crumbled) to cover each patty. (You do not need the goat cheese to melt. We just want it to get soft.) Remove patties from the heat and place them on top of the greens. Crush candied walnuts in the bag they come in with a small mallet or by hand. Sprinkle the crushed walnuts atop the burgers. Drizzle the balsamic glaze over the burgers, being as generous as you wish, but do not smother the burgers. Spread the fig jam across the bun tops. Close the burgers and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27438,"Chocolate-cl Cake 1 cup espresso 1 packed cup dark brown sugar 3 cinnamon sticks 1 teaspoon ground cayenne pepper 3 sticks (12 ounces) unsalted butter, cubed 12 ounces semisweet chocolate 4 ounces unsweetened chocolate 8 large eggs, beaten Cinnamon ice cream and raspberries, for serving Instructions: Preheat the oven to 375 degrees F. Prepare a 9-inch spring form pan: Cut a circle of parchment the size of the removable bottom of the pan. Fit the parchment circle into the bottom of the pan. Tear off an 18-inch length of aluminum foil. Center the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan. (The foil will prevent water from seeping into the pan during baking.) Set the pan aside. In a medium saucepan, bring the espresso, brown sugar and the cinnamon sticks to a simmer over very low heat. Simmer until the syrup is very fragrant, about 20 minutes. Stir in the butter until melted, and then stir in the cayenne pepper. Set aside. Pulse the chocolate in the food processor until coarsely chopped. Transfer to a deep bowl. Pour in the warm coffee syrup and whisk until the chocolate is completely melted. Whisk in the beaten eggs until completely blended. Scrape the batter into the prepared pan. Set the pan in a large, deep, oven-proof skillet or a roasting pan and set on the oven rack. Pour in enough water to come halfway up the sides of the pan. Bake until center is set and barely wiggles when you shake the pan gently, 50 to 60 minutes. Cool the cake to room temperature. Remove the foil and chill the cake in the pan at least 8 hours. Run a wet knife around the sides of the pan then pop the spring to release. Place a platter on top of the cake and flip over. Remove the bottom of the pan, and peel off the parchment. Serve with cinnamon ice cream and raspberries. ","[Pinot Noir, Tempranillo, Barbaresco, Dolcetto]" 27439,"Potato-Chip Tortilla 3 tablespoons extra-virgin olive oil 1 white onion, halved and thinly sliced Kosher salt and freshly ground pepper 12 large eggs 1 8.5-ounce bag thick-cut potato chips (about 10 cups) Instructions: Preheat the oven to 350. Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium heat. Add the onion, season with salt and pepper, and cook, stirring, until soft, about 8 minutes. Transfer to a bowl and wipe out the skillet. Meanwhile, beat the eggs and 1 cup water in a large bowl. Season with salt and pepper. Lightly crush the potato chips into the egg mixture and let stand, stirring occasionally, until the chips are soft, about 10 minutes. Stir in the onion. Heat the remaining 1 tablespoon olive oil in the skillet over medium heat, swirling to coat. Add the egg mixture and cook until it begins to set, about 5 minutes. Transfer the skillet to the oven and bake until the eggs are firm and the top is golden and slightly crisp, 30 to 35 minutes. Remove from the oven and let stand 5 minutes, then slide onto a plate. Cut into wedges and serve warm or at room temperature. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 27440,"Poblano Enchilada Quiche 4 large eggs 3/4 cup heavy cream Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 1 small to medium poblano cl pepper, seeded and thinly sliced 2 scallions, thinly sliced 1/2 cup shredded Mexican blend cheese 1 10-ounce can red enchilada sauce 3 6-inch corn tortillas, 2 cut in half 1 jicama (1 to 1 1/2 pounds) Juice of 1 lime 1/2 cup chopped fresh cilantro Instructions: Preheat the oven to 400 degrees F. Whisk the eggs, heavy cream, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the poblano, season with 1/4 teaspoon salt and cook until charred in spots, 5 to 8 minutes. Add to the egg mixture along with the scallions and all but 2 tablespoons of the cheese; stir to combine. Pour the enchilada sauce into the skillet and heat until bubbling; remove from the heat. Using tongs, dip the whole tortilla in the sauce until coated. Place in a 9-inch pie plate. Dip the tortilla halves in the sauce and arrange around the sides of the pie plate, with the rounded edge up. Reserve the remaining sauce. Pour the egg mixture into the tortilla crust, sprinkle evenly with the reserved 2 tablespoons cheese and drizzle with 3 tablespoons of the remaining enchilada sauce. Bake until golden, slightly puffed and set, about 25 minutes. Meanwhile, peel the jicama and cut into matchsticks. Toss with the lime juice, cilantro, remaining 2 tablespoons olive oil and 1/4 cup water in a bowl; season with salt and pepper. Reheat the remaining enchilada sauce over medium-low heat, thinning with a couple tablespoons of water if necessary. Cut the quiche into wedges and drizzle with the sauce. Serve with the jicama. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM (Grenache, Syrah, Mourvdre)]" 27441,"Sauteed Cabbage and Apples 1/2 head red cabbage 1 Granny Smith apple 2 tablespoons butter 1 teaspoon fennel seeds, crushed Kosher salt and freshly ground black pepper 1/4 cup red wine Splash apple cider vinegar Instructions: Core and slice the cabbage into thin slices. Slice the cheeks off the apples and cut into thin wedges. In a large saute pan, add the butter and melt over medium heat. Add the cabbage, apples, fennel and salt and pepper, to taste, and saute until the cabbage softens and wilts about 20 minutes. Deglaze with red wine and stir in a splash of cider vinegar. Transfer to a serving bowl and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 27442,"Apple Pie Sundae 1 teaspoon granulated sugar 1 1/2 teaspoons ground cinnamon 2 tablespoons unsalted butter 1 store-bought pie crust dough 2 Honeycrisp apples, sliced 1/4-inch thick
1/4 teaspoon vanilla extract Kosher salt
1 pint dairy-free or regular vanilla ice cream
1/2 cup caramel sauce
1/2 cup candied pecans, roughly chopped
Instructions: Preheat the oven to 375 degrees F. Combine the sugar and 1 teaspoon cinnamon in a small bowl and set aside. Melt 1 tablespoon butter. Spread the melted butter over the pie crust and sprinkle evenly with the cinnamon sugar. Bake until golden brown, 8 to 10 minutes. Let cool completely, then crumble and set aside. Melt the remaining tablespoon butter in a medium saute pan. Add the apples, vanilla, a pinch of salt and the remaining 1/2 teaspoon cinnamon. Cook, stirring occasionally, until the apples are soft, 12 to 15 minutes. Remove from the heat and allow to cool completely. Build your sundaes starting with the ice cream, dipping the scoop in a mug of hot water if necessary. Top with the sauteed apples, pie crust crumbles, caramel sauce and candied pecans. Serve immediately. ","[Chardonnay, Riesling, Moscato, Merlot]" 27443,"Beef Mushroom Barley Soup 2 tablespoons plus 1 teaspoon canola oil One 1- 1/4 to 1-1/2 pounds beef shin on the bone, trimmed of excess fat Kosher salt and freshly ground black pepper 1 carrot, diced
1/2 onion, diced 1 rib celery, diced 1/2 teaspoon dried thyme 6 cups water 1/3 cup pearl barley, rinsed
1 cup chopped canned tomato 1 tablespoon unsalted butter 3/4 pound medium-sized button mushrooms, brushed, trimmed, and quartered 3 tablespoons minced flat-leaf parsley Instructions: Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Set the meat aside and wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes. Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup, and simmer for 15 minutes more. Remove the meat from the soup; cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper to taste. Serve in warm bowls. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 27444,"Sticky Figgy Chickie (Stuffed Chicken Breast) 1 chicken breast Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 tablespoons olive oil, divided 1 small link pork sausage, casing removed 1/2 cup roughly sliced mixed mushrooms 1/4 cup halved figs 1/8 cup honey or maple syrup Truffle oil, to taste Instructions: Preheat the oven to 350 degrees F.
Butterfly the chicken breast and pound it out until flat, then season both sides with salt and pepper, to taste.
In a large saute pan over medium-high heat, add 1 tablespoon of the olive oil and the sausage. Break up the sausage and cook until browned. Remove the sausage from the pan to a bowl. Add the mushrooms to the hot pan, season with salt, to taste and saute until soft. When soft, add the figs and saute for 2 to 3 minutes. Season with salt and pepper to taste, then remove from heat and cool. Add the sausage back into the pan and stir the mixture until combined.
Add the sausage filling to flattened chicken on the side closest to you. Roll chicken like a cigar tucking it tightly at each roll. Tie with kitchen string or secure with toothpicks.
Heat the remaining oil in an oven-proof saute pan over medium-high heat. Add the chicken and sear it on all sides until golden brown. Transfer the pan to the oven and bake for 10 minutes. Remove the chicken from the oven and pour off the grease from the pan. Brush the chicken with honey or maple syrup and truffle oil and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27445,"Pineapple Limeade 2 limes, each cut into eighths 20 mint leaves 1 tablespoon sugar 5 cups pineapple juice, chilled 1 (12-ounce) can seltzer water, chilled Instructions: In a pitcher combine limes, mint leaves and sugar. Muddle with a wooden spoon to extract the juice from the limes and to break up the mint leaves. Stir in pineapple juice and seltzer. Pour into glasses filled with ice. ","[M Sauvignon Blanc, Pinot Grigio, Vermentino]" 27446,"Aunt Angie's Lasagna Recipe 5 pounds ground beef 5 eggs, beaten 4 cups bread crumbs 1 tablespoon salt 1 tablespoon ground black pepper 1 tablespoon garlic 1/4 cup chopped parsley leaves 1/2 pound grated Romano cheese 1 1/2 pounds ground beef 1 cup each carrots, celery and onion, roughly chopped in food processor 1 gallon ground pear tomatoes 1/2 tablespoon salt 1/2 tablespoon ground black pepper 1/2 tablespoon chopped garlic 1/2 tablespoon fennel seed 2 bay leaves 1/2 tablespoon chopped basil leaves 1 pound cooked lasagna pasta (about 10 pieces) 4 pounds meatball mix 2 pounds ricotta cheese 2 pounds mozzarella cheese 1/2 cup Romano cheese 32 ounces meat sauce Instructions: For the Meatball Mix: Preheat oven to 375 degrees F. In a mixing bowl, combine all ingredients. Roll meatballs into desired size and bake in preheated oven for about 15 minutes or until golden brown. For the lasagna, instead of rolling into desired size, spread mix out evenly on a sheet pan and bake. Break up the meat for lasagna. For the Meat Sauce: In a stock pot (or large cooking vessel) brown the ground beef. Add the celery/carrot/onion mix and cook for about 2 minutes. Add the tomatoes and the seasonings. Let simmer for 2 hours. For Aunt Angie's Lasagna: Using a 1/2 hotel pan or medium to large baking dish, coat the bottom with a thin layer of meat sauce. Lay out 4 pieces of lasagna so they go up the side of the pan with an additional 3 to 4 inches hanging over the edge. Do the same in the other direction of the pan using pieces of pasta. Add another layer of meat sauce, followed by 1/2 of the meatball mix. Then top the meat with 1 pound of the ricotta cheese, 1 pound of mozzarella, and 1/4 cup of Romano. Add a layer of pasta and repeat to have 2 layers. Fold over the remaining pasta to cover the top. Top with meat sauce and place in preheated oven and bake until proper serving temperature is reached or top is golden brown. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 27447,"Deviled Kidneys 2 teaspoons Worstershire sauce 2 teaspoons mushroom ketchup* 1 level teaspoon English mustard powder 2 ounces (4 tablespoons) butter, melted Pinch cayenne pepper Salt Black pepper, freshly ground 8 lamb kidneys 1 tablespoon vegetable oil 1 dessertspoon chopped parsley Lemon wedges and hot buttered toast, for serving Instructions: Mix together the Worstershire sauce, mushroom ketchup, mustard, 2 tablespoons butter, cayenne pepper and salt and pepper. Clean the kidneys by removing the outer skin and cutting away the core. Cut each kidney into three or four pieces. Heat the remaining 2 tablespoons butter with the oil in a frying pan and cook kidneys for 4 to 5 minutes, turning occasionally. Pour the sauce mixture over the kidneys and stir for 1 to 2 minutes to coat the kidneys. Serve on warmed plates, sprinkled with parsley and accompanied by lemon wedges and hot buttered toast. *available online. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27448,"Tarte Tatin 1 stick butter 1/4 cup sugar 8 Granny Smith apples, cut in eighths, peeled and pitted 1 pie dough, store bought 1 creme fraiche Instructions: Preheat the oven to 350 degrees F. Melt the butter in 9 to 10-inch cast iron skillet (or oven safe pan) over medium/high heat and add sugar. Gently stir until sugar starts to turn brown, about 3 to 5 minutes. Be careful not to burn the sugar, as it will continue to cook since the pan is hot. Bring the heat to low then arrange the apples, skin side down, neatly. Make sure the pan is well packed with apples. Cook for few minutes. Cover the pan with pie dough and cut the dough along the pan leaving about 1-inch overhang. Fold the overhang inside the pan. Put the pan in the oven for about 20 minutes. After cooking, leave the tartin in the pan for about 5 minutes. Cover the pan with serving plate and flip the pan over and voila! Serve hot with creme fraiche on the side or ice cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27449,"Panzanella 3 tablespoons good olive oil 1 small French bread or boule, cut into 1-inch cubes (6 cups) 1 teaspoon kosher salt 2 large, ripe tomatoes, cut into 1-inch cubes 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick 1 red bell pepper, seeded and cut into 1-inch cubes 1 yellow bell pepper, seeded and cut into 1-inch cubes 1/2 red onion, cut in 1/2 and thinly sliced 20 large basil leaves, coarsely chopped 3 tablespoons capers, drained 1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons Champagne vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. For the vinaigrette, whisk all the ingredients together. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 27450,"Fried Rice with Chinese Sausage 1/4 cup canola oil, divided 2 eggs, lightly beaten 1 tablespoon chopped ginger 1 tablespoon chopped garlic 1 carrot, finely diced 2 stalks celery, finely diced 3 links Chinese sausage, sliced 1 small bunch scallions, sliced, divided 4 cups cooked white rice 1/4 cup low-sodium soy sauce 1 tablespoon rice wine vinegar Instructions: Heat 2 tablespoons of canola oil in a wok over high heat. Add the beaten eggs and fry until they are fully cooked. Transfer them to plate. Add the remaining oil, ginger, garlic, carrot, and celery, and stir-fry for 2 minutes. Add the sausage and half of the scallions and cook for 1 minute. Add the cooked rice, soy sauce and rice wine vinegar. Stir-fry until the rice is hot, about 2 minutes. Stir in the reserved eggs and transfer to a serving dish. Garnish with the remaining scallions and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 27451,"Crostini with Mascarpone, Grilled Scallion, Tomato and Balsamic Glaze 1 loaf Italian or French bread, cut into 1/4-inch thick slices Olive oil Salt and freshly cracked black pepper 4 plum tomatoes, cut into thick slices Canola oil 1 cup mascarpone 1 bunch scallions, grilled, cut in bite-size pieces 2 cups balsamic vinegar, reduced to glaze with a little honey Instructions: Preheat the grill to high heat. Brush the bread with olive oil and sprinkle with salt and pepper, to taste. Put on the grill and cook until lightly toasted. Brush the tomatoes with canola oil and grill until slightly charred. Remove and coarsely chop. Remove the bread from the grill and spread the slices with mascarpone. Season with salt and pepper, to taste. Put the bread back on the grill over indirect heat to warm the cheese. Remove the crostini from the grill to a serving platter and top with the tomato and scallions. Drizzle with balsamic glaze, sprinkle with more salt and pepper, to taste, and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 27452,"Bolo's Seared Tuna with Creamy White Beans and Rioja Wine Vinaigrette 1 bottle Rioja red wine 1/4 cup red wine vinegar 2 tablespoons Dijon Mustard 1 teaspoon honey 1 cup olive oil Salt and freshly ground pepper 3 cups white beans cooked 2 shallots, peeled and finely diced 1 cup heavy cream, warmed 4 leaves fresh sage, cut into chiffonade Salt and pepper 4 (6-ounce) tuna fillets 1 teaspoon olive oil Salt and pepper Instructions: Make the vinaigrette: In a medium nonreactive saucepan over high heat, reduce the wine to 1/4 cup. Place it in a blender with the vinegar, mustard and honey and blend until combined. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste. May be refrigerated up to 2 days. Bring to room temperature before using. For the White Bean Puree: Place warm beans in a bowl, add shallots and heavy cream and mash until smooth. Fold in the sage and season with salt and pepper. Tuna: Heat oil in nonstick skillet. Season tuna with salt and pepper to taste. Sear on each side for 1 to 2 minutes for rare doneness. Serve with white bean puree and vinaigrette. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Chardonnay]" 27453,"Dry Aged Prime Rib Roast Recipe with Herb Rub Pan drippings from roast, about 1 1/2 cups 3/4 cup red wine 2 cups beef stock 3 tablespoons unsalted butter Salt and freshly cracked black pepper 6 rib beef roast, bone in, approximately 10 to 12 pounds 1 package cheesecloth, cut in half (approximately 1 yard) 1 sheet pan 1 roasting rack to fit in sheet pan 1 tablespoon dried thyme 1 1/2 tablespoon dried rosemary 4 tablespoons freshly cracked tri-color pepper 1 1/2 tablespoons granulated garlic 1 1/2 tablespoons granulated onion 3 tablespoons kosher salt 1 tablespoon coriander, toasted and cracked 3 tablespoons olive oil 3 carrots, washed, ends trimmed and cut into large (3-inch) chunks 2 yellow onions, peeled and quartered 2 cups water Instructions: For the roast: Remove roast from packaging, rinse well. Pat completely dry, wrap with 3 layers cheesecloth. Place on a rack on a sheet pan in back of refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in refrigerator for 6 to 9 days undisturbed. Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast. Preheat oven to 500 degrees F. Place roast on a rack in a large, heavy roasting pan. Special equipment: Space in back of refrigerator for up to 10 days . For the seasoning mixture: In a medium bowl, combine spices and mix well. Be sure to crush the larger spices well for a uniform rub. (You can use mortar and pestle or large wooden end of a pounding mallet in non-glass bowl.) Rub roast with olive oil, then rub with seasoning. Let rest for 20 to 30 minutes. Prepare vegetables, make a bed in the roasting pan with the vegetables and pour in the water. Be sure to check the liquid level in the pan occasionally and add additional water, if necessary. (You will need this liquid to make the au jus.) Place roast on top of vegetables and place in hot oven. Roast at 450 degrees F for 40 minutes. After 40 minutes, reduce heat to 275 degrees F and continue to roast for approximately 2 hours, or until internal temperature (stay away from the bone while checking temp) reaches 135 degrees F. Remove from oven, remove from roasting pan, loosely tent and allow to rest for 15 minutes while making the au jus. For the Au Jus: Strain drippings from roasting pan, skim fat from drippings. Place roasting pan over 2 burners, heat on medium high and add in drippings, stir to deglaze, add in wine and stock, reduce by 1/3, about 5 minutes on steady boil, stirring occasionally. Turn off heat, add in butter. Season, to taste, with salt and pepper. Strain once more into serving vessel. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]" 27454,"Smoked Trout Dip 1 pound fresh local boneless trout fillets, smoked 1/4 cup mayonnaise
2 tablespoons sour cream
1 teaspoon chopped fresh parsley 1 teaspoon seafood seasoning, such as Old Bay
1/2 teaspoon ground white pepper
2 tablespoons lemon juice
1 tablespoon chopped fresh chives Crostini, for serving Instructions: With gloved hands, flake the fish into a bowl, removing the skin as you go. Add the mayonnaise, sour cream, parsley, seafood seasoning and pepper, and mix gently. Add the lemon juice and toss once again to mix. Plate in a terrine and sprinkle with the chopped chives as garnish. Serve with crostini. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27455,"Quick Chicken Mole in Tortillas 2 medium size onions, finely chopped 2 cloves garlic minced 2 tablespoons olive oil 2 large tomatoes, chopped 1 cup chicken broth 1/4 cup canned green chiles, chopped 2 tablespoons each sesame seeds and dryroasted unsalted peanuts 1/4 teaspoon each of ground cinnamon, cloves 1 teaspoon each of ground cumin and dried oregano 2 tablespoons ground chili powder 1/4 cup golden raisins 1/2 pound boneless skinless chicken breasts cut into 2inch long by 1/3inch strips 1/2 pound smoked skinless chicken breasts, cut into 2inch long by 1/3inch strips 1/2 ounce unsweetened chocolate, grated or cut into fine pieces 8 large flour tortillas Sour cream, and chopped cilantro for garnish, optional Instructions: Saute the onions and garlic in the oil for about 10 minutes or until tender. Add the tomatoes, chicken broth and green chilis and simmer, uncovered for 15 minutes, stirring frequently. Meanwhile in a dry iron skillet toast the sesame seeds and peanuts for a few minutes or until they begin to smell roasted, then add the cinnamon, cloves, cumin, oregano and chili powder and toast for a few seconds. Remove and cool slightly, then puree with the raisins to form a paste. Add the chicken to the sauce and simmer 3 minutes to cook through; add the smoked chicken and simmer another 3 minutes to warm through. Add the chocolate and simmer a minute until melted. Stir in the paste and simmer until thickened to the proper consistency. Meanwhile warm the tortillas on the oven. To assemble, put some spoonfuls of chicken and sauce in the middle of a warm tortillas and roll up, top with more spoonfuls of sauce, sour cream and cilantro. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 27456,"Triple-Flavor Sheet Pan Cheesecake 4 cups graham cracker crumbs or one 14.4-ounce box graham crackers, finely ground 1 1/2 sticks (12 tablespoons) unsalted butter, melted 1/3 cup sugar 1/2 teaspoon fine salt 2 pounds cream cheese, at room temperature 1 1/2 cups sugar 4 large eggs 1 1/4 cups sour cream 1/4 cup seedless raspberry jam 1 pint raspberries 1 mango, peeled and thinly sliced 1/4 cup strained blueberry jam 1 cup blueberries Instructions: For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Mix the cracker crumbs with the butter, sugar and salt in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of a 15-by-18-inch sheet pan. Use the back of a measuring cup to smooth out the crumbs. Bake the crust until golden brown, rotating the pan halfway through, 10 to 12 minutes. Cool the pan on a rack, 10 minutes.
For the filling: Lower the oven to 325 degrees F. Blend the cream cheese and sugar in a food processor until smooth. Add the eggs and 1 cup sour cream and pulse until well combined. Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake until the cheesecake is slightly puffed on the edges (the edges will deflate as the cheesecake cools) and just set, rotating the pan halfway through, 40 to 45 minutes. Completely cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate 8 hours or up to overnight. Combine the raspberry jam with 1 to 2 teaspoons water in a small bowl until spreadable but not thin. Spread the jam on the left third of the cheesecake. Top with the raspberries.
Spread the remaining 1/4 cup sour cream over the middle third of the cheesecake and top with the mango slices. Spread the blueberry jam over the right third of the cheesecake and top with the blueberries. Slice into bars for serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 27457,"Chilaquiles Burgers 8 tomatillos, husks removed, rinsed and dried 3 cloves garlic, chopped 2 jalapeno or serrano chiles, chopped 1 small red or white onion, chopped 2 tablespoons canola oil Kosher salt and freshly ground black pepper Juice of 2 limes 1/4 cup chopped fresh cilantro 1 1/2 pounds 80/20 ground chuck Kosher salt and freshly ground black pepper 2 teaspoons plus 2 tablespoons canola oil 8 slices Monterey jack cheese 4 large eggs 2 tablespoons canola oil 4 sesame seed burger buns, lightly toasted 1 1/2 cups tortilla chips, crumbled 1/2 cup Cotija cheese 1/4 cup sliced pickled jalapenos Instructions: For the tomatillo salsa: Preheat the oven to 400 degrees F. Toss the tomatillos, garlic, jalapenos and onion with the oil in a medium bowl and season with salt and pepper. Spread on a baking sheet in an even layer and roast, turning a few times, until soft and lightly golden brown, about 25 minutes. Put the roasted vegetables in a blender, add the lime juice and process until smooth. Add the cilantro and pulse a few times until just incorporated. For the burgers: Shape the beef into four 1-inch-thick burgers. Use your thumb to press a good divot in the center of each. Season the burgers generously on both sides with salt and pepper. Add 2 teaspoons of the oil to a large cast-iron skillet and heat until smoking. Cook the burgers until golden brown on both sides and cooked to medium doneness, about 4 minutes per side. Just before the second side is done, top each burger with 2 slices of Monterey jack, add a splash of water to the skillet, cover immediately and cook 20 seconds to completely melt the cheese. Set aside. Heat remaining 2 tablespoons of the oil in a large nonstick skillet over medium-high heat until it begins to sizzle. Crack the eggs into 4 small bowls or ramekins. Slip the eggs into the skillet, season with salt and pepper and cook until the whites are firm and completely cooked but the yolks are still soft and just set up, about 2 minutes. Put the burgers on the bottom buns. Top with a few spoonsful of the tomatillo salsa, an egg, a bit more salsa, some crumbled chips, some Cotija, a few jalapeno slices and the bun tops. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 27458,"Cajun Gumbo 1 whole chicken, cut into 8 pieces 3 pounds okra 1 cup butter, divided 1 onion, chopped 1 green bell pepper, chopped 3 stalks celery, chopped 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 2 bay leaves 2 garlic cloves, minced 1 pound sausage, cooked and cut into 1/2 inch pieces 1 pound ham, cooked and cubed 1 pound small or medium shrimp, washed and deveined 1 pound crab meat, cleaned File powder Hot pepper sauce Cooked rice, for serving Instructions: Boil chicken pieces in 1 gallon of lightly salted water for approximately 1 hour, or until done. Reserve the chicken broth for the base of the gumbo. Wash okra and dry with a paper towel. Cut off the ends of the okra and slice into round pieces. Saute the pieces in a skillet with 1/2-cup of the butter until all of the slime has left the okra. This takes 1/2 hour to 45 minutes. You must stir the okra throughout this process to keep it from sticking to the bottom of the pan. Saute the onion, green pepper, and celery in remaining 1/2-cup butter until lightly browned. Place the cooked okra and onion mixture into the chicken broth. Add the basil, thyme, bay leaves, and garlic to the broth. Bring to a boil and let simmer for 15 minutes. Remove skin and bones from chicken, and cut into bite sized pieces, and set aside. Add the chicken, sausage, and ham to the broth at the same time. Return mixture to a boil. Add the shrimp and crabmeat, and cook for another 5 minutes. Season with file, black pepper, and hot pepper, to taste. Serve with rice. ","[Chenin Blanc, Zinfandel, Merlot, Cabernet Sauvignon]

" 27459,"Vitello Spiedino 1/2 pound veal cutlet 3 slices Genoa salami Pre-seasoned bread crumbs Freshly grated Parmesan cheese 3 whole bay leaves 3 large slices white onion Flour Extra virgin olive oil Salt and pepper 1 tablespoon butter 4 tablespoons white wine 1 cup veal stock Instructions: Place veal in plastic wrap and pound. Remove, divide into 3 equal pieces and place on a flat surface. Place 1 piece of salami on top each veal piece. Spread seasoned bread crumbs on top of salami. Sprinkle Parmesan cheese on top of bread crumbs. Lightly pound together. Fold sides of veal and roll. On skewer, place whole bay leaf and onion, then veal. Repeat with the other 2 bay leaves, onions and veal pieces. Dip in flour, then saute on high flame in olive oil (turn) until brown. Drain out excess oil. Add salt and pepper, butter, white wine and veal stock. Place in oven for 10 to 12 minutes at 400 degrees.; ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 27460,"Bacon Fried Rice 2 cups jasmine rice 8 ounces bacon, cut into 1-inch pieces
1 teaspoon sesame oil
1 large yellow onion, small dice
6 cloves garlic, minced
2 inches fresh ginger, peeled and grated
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 medium carrots, shredded
1 cup diced fresh pineapple
3 tablespoons sake (Japanese rice wine)
3 tablespoons light soy sauce
3 tablespoons rice wine vinegar
1 scallion, sliced
10 to 12 fresh cilantro leaves
4 to 6 sunny-side up eggs
Instructions: Add the rice to a medium saucepan and cover with water. Swish the rice with your fingers and then strain through a fine-mesh strainer. Repeat the process 2 more times. Place the washed rice back into the saucepan and add 1 1/2 cups water. Cover the saucepan with a tight-fitting lid and cook over medium-low heat until all the water has been absorbed and the rice is cooked through, 20 to 25 minutes. Remove from the heat and keep covered for an additional 10 to 15 minutes. (If using a rice cooker, follow the manufacturers' instructions.) Fluff the rice with a fork, transfer to a tray and allow to cool in the refrigerator until the rice is no longer sticky, about 2 hours. In a large skillet or wok, cook the bacon over high heat until crispy, about 10 minutes. Remove the cooked bacon and reserve about 2 tablespoons bacon fat in the skillet. Reserve the remaining bacon fat for another use. Return the skillet to high heat and add the sesame oil. Add the onions, garlic and ginger. Add 3/4 teaspoon salt and 3/8 teaspoon pepper and stir until the onions are translucent, 5 to 7 minutes. Add the carrots, pineapple and remaining 3/4 teaspoon salt and 3/8 teaspoon pepper. Continue stirring until the pineapple and carrots are cooked through, 5 to 7 minutes. Add the sake, soy sauce and rice wine vinegar and continue stirring. Add the cooled rice and reserved bacon and continue stirring. If necessary, add a touch more bacon fat or oil to the pan to avoid sticking. Adjust seasoning with salt and pepper. Transfer the fried rice to serving bowls and garnish with the scallions, cilantro and a sunny-side up egg on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 27461,"Barley Pilaf 1 tablespoon unsalted butter 1 small onion, chopped 1 cup hulled barley 2 1/2 cups low-sodium chicken broth Kosher salt 1/2 cup small pieces of broken spaghetti (about 2 ounces) Freshly ground black pepper 2 tablespoons chopped fresh chives Instructions: Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden brown, about 6 minutes. Add the barley and stir until the grains are just coated in butter. Add the broth and 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium low, cover and simmer 20 minutes. Uncover and quickly stir in the spaghetti; cover and continue to simmer until most of the liquid is absorbed and the barley and spaghetti are tender, stirring once more, about 15 minutes more. Remove from heat and let sit, covered, for 10 minutes. Season to taste with salt and pepper and sprinkle with chopped chives. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27462,"Mulled Cider 1 pint (16 fluid ounces) cider 2 fluid ounces dark rum 9 fluid ounces apple and ginger tea, from herbal teabag 1 1/2 ounces soft dark brown sugar 2 clementines 4 cloves 2 sticks cinnamon 2 fresh bay leaves 2 cardamom pods Instructions: Pour the cider, rum and herbal tea into a wide saucepan. Add the sugar and place the saucepan over a low heat. Slice the clementines in half and stick a clove into each half. Add the clementines to the pan. Break the cinnamon sticks in half. Add the cinnamon, bay leaves and cardamom pods to the saucepan. Heat the saucepan until the mixture is almost boiling. Turn down the heat once the pan is near to boiling. To serve, ladle the mulled cider into heatproof glasses with handles. ","[Cabernet Sauvignon, Merlot, Malbec, Port]" 27463,"Bison Tacos 1/4 cup rice wine vinegar 1 tablespoon prepared wasabi 1 cup shredded white cabbage 1/2 cup quartered and thin sliced red onion 1 avocado 1 tablespoon sambal or other Asian chili paste 1 cup diced tomatoes 1/4 cup fresh cilantro leaves Salt 1 1/4 pounds pulled bison meat (braised flank steak) 1 cup beef or chicken stock Eight 6-inch tortillas Instructions: For the slaw: In a bowl, blend the vinegar and wasabi, and then add the cabbage and onions. Allow this mixture to marinate, or soak, for 30 minutes or up to 1 hour. This marinating will soften the cabbage and onions without cooking, thus preserving the nutrients of the vegetables. Once marinated, we will hold the slaw until building the tacos.
For the dressing: Slice the avocado in half, remove the seed and scoop the \meat\ of the avocado into a small mixing bowl. Next, with a spoon, mash the avocado until smooth. Add the sambal, tomato, cilantro and salt to taste. Mix well, then cover and hold until serving.
For the bison: Warm the pulled meat with the stock in a saucepan over medium-high heat until warmed. Once warm, remove from the heat, discard any remaining liquid and keep the meat warm to build the tacos. Construction: Drain the cabbage from the marinade and add 1 tablespoon slaw to each tortilla. Then add the bison and finish with 1 tablespoon tomato avocado dressing. ","[Pinot Noir, Sauvignon Blanc, Tempranillo, Garnacha]

" 27464,"Eggnog Meringue Cake Cooking spray 3/4 cup all-purpose flour, plus more for the pans 1 tablespoon cornstarch 1/4 teaspoon salt 1/4 teaspoon pumpkin pie spice 5 large eggs, separated 1 1/2 cups superfine sugar 4 tablespoons unsalted butter, melted 1 tablespoon pure vanilla extract 1/2 teaspoon cream of tartar 1/3 cup blanched sliced almonds For the filling 4 ounces white chocolate, chopped 2/3 cup plus 2 tablespoons cold heavy cream 2 tablespoons superfine sugar 4 ounces cream cheese, at room temperature 1 teaspoon pure vanilla extract 1/4 teaspoon freshly grated nutmeg Instructions: Make the cake: Preheat the oven to 350 degrees F. Coat two 8-inch-round cake pans with cooking spray and line the bottoms with parchment paper. Lightly coat the parchment with cooking spray and dust the pans with flour, tapping out the excess. Sift the flour, cornstarch, salt and pumpkin pie spice together into a medium bowl; set aside. Beat the egg yolks and 1/2 cup superfine sugar in a large bowl with a mixer on medium speed until very thick and light in color, 3 to 5 minutes. (The yolks should fall in a thick ribbon when the beaters are lifted.) Add half of the flour mixture and fold in with a rubber spatula until just incorporated. Add the melted butter, vanilla and the remaining flour mixture and fold until the batter is smooth and elastic. Divide the batter between the prepared pans, spreading it to the edges (the layers will be thin). Make the meringue: Beat the egg whites and cream of tartar in a separate large bowl with the mixer (and clean beaters) on medium speed until foamy, 1 to 2 minutes. Increase the speed to medium high and beat, slowly adding the remaining 1 cup superfine sugar, until stiff glossy peaks form, about 5 more minutes. Divide the meringue between the pans on top of the cake batter, spreading it to the edges; sprinkle with the almonds. Bake until the meringue is browned and crisp, 35 to 40 minutes. (The layers will puff and then collapse as they bake.) Transfer to a rack and let cool in the pans. Meanwhile, make the filling: Put the white chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth and melted; set aside. Beat 2/3 cup heavy cream and 1 tablespoon superfine sugar in a medium bowl with a whisk until stiff peaks form; set aside. In a separate medium bowl, combine the cream cheese and the remaining 1 tablespoon superfine sugar with a rubber spatula; mix in the remaining 2 tablespoons heavy cream, the vanilla and nutmeg, then stir in the melted white chocolate. Fold in the whipped cream. Refrigerate until firm but not completely set, 30 to 45 minutes. Run a thin knife around the edges of the cakes and invert onto a cutting board; peel off the parchment. Place 1 cake, meringue-side down, on a flat platter. Spread the filling on the cake, then top with the second cake layer, meringue-side up, pressing gently. (If you're not serving it right away, refrigerate up to 1 day; bring to room temperature before serving.) ","[Chardonnay, Riesling, Sparkling wine, Brut Ros]" 27465,"Triple Berry Pie with Granola Crunchy Crumb Topping 1 premade deep-dish frozen pie crust 3 (12-ounce) bags frozen mixed berries, thawed (recommended: Dole) 1 lemon, zested and juiced 1 cup sugar 3 tablespoons instant tapioca 3/4 cup flour 1/4 cup packed brown sugar 4 tablespoons cold butter, cubed 1 cup granola 1 (8-ounce) container whipped topping 2 tablespoons maple syrup Instructions: Preheat the oven to 375 degrees F. Place a rack in the bottom third of the oven. Put the pie shell on a baking sheet lined with parchment paper. In a large bowl, combine the berries with the lemon zest and juice, the sugar and instant tapioca. Stir together to completely combine and set aside. In a medium bowl, mix together the flour and brown sugar. Using a fork or a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Mix in the granola. Pour the berry mixture into the pie crust and top with the granola crumb topping. Bake until the inside of the pie is bubbling and the top is golden brown, 45 to 50 minutes. (If the top browns too quickly, cover loosely with aluminum foil.) Remove from the oven and cool at least 1 hour on a wire cooling rack before serving. Combine the whipped topping and maple syrup and mix until well blended. Serve with the pie. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27466,"Baby Clams Steamed in a Cataplana with White Wine and Tomato Sauce: Almeijoas Na Cataplana 1/4 cup extra-virgin olive oil 1 red bell pepper, cored, seeded, and cut in thin strips 1 green bell pepper cored, seeded, and cut in thin strips 2 large ripe tomatoes, seeded and diced 2 medium white onions, sliced thin 2 garlic cloves, minced 1/4 pound dry-cured ham, such as presunto or prosciutto, diced 1 pound hard, smoked sausage, such as linguica or chorizo, removed from the casing 1 generous tablespoon paprika Pinch red pepper flakes 2 bay leaves 1 cup dry white wine 4 pounds small littleneck clams or cockles, scrubbed and rinsed well 1 lemon, juiced 1/4 cup chopped fresh flat-leaf parsley Portuguese bread, as accompaniment Instructions: Coat a large Dutch oven with the olive oil and set over medium heat. When the oil forms a little haze, add the bell peppers, tomatoes, onions, and garlic; cook and stir for about 7 minutes until the vegetables are soft, but not browned. Add the ham and sausage and stir for 2 minutes to release some of the flavorful fat. Stir in the paprika, pepper flakes, bay leaves, and wine. Simmer and stir for 10 minutes to cook down the liquid a bit. (If using a cataplana, transfer the sauce into the vessel, and proceed as directed.) Lay the clams in the sauce and toss with a large spoon so they are well coated and some of the sauce is on the top. Squeeze in the lemon juice and shower with chopped parsley. Tightly close the Dutch oven or cataplana and simmer over moderate heat for 15 minutes until the clams open ? no peeking. Discard any clams that haven't opened at that point. Remove the cataplana from the stove and open it at the table. Ladle into soup bowls and serve immediately with crusty Portuguese bread. ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 27467,"Air Fryer Cornbread with Honey Butter 10 tablespoons unsalted butter, at room temperature, plus more for greasing the pan 3/4 cup buttermilk 2 large eggs 1/2 teaspoon pure vanilla extract 3/4 cup stone-ground yellow cornmeal 3/4 cup all-purpose flour 1/2 cup sugar 1 teaspoon baking powder 1/2 teaspoon kosher salt 1/4 teaspoon baking soda 2 tablespoons honey Flaky sea salt, for serving (optional) Instructions: Grease a 7-inch round cake pan with butter; set aside. Add 6 tablespoons of the butter to a large microwave-safe bowl and microwave until just melted, 30 to 60 seconds. Let cool slightly. Whisk in the buttermilk, eggs and vanilla until smooth. Whisk in the cornmeal, flour, sugar, baking powder, salt, and baking soda until smooth and well combined (it\u2019s OK if a couple small lumps remain). Pour the batter into the prepared cake pan and place in the basket of a 6-quart air fryer. Cook at 350 degrees F until deep golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool in the pan for 5 minutes, then invert onto a wire rack. While the cornbread is cooking, stir together the honey and remaining 4 tablespoons butter in a small bowl until combined. Enjoy the cornbread warm or at room temperate, with a smear of honey butter and a sprinkle of flaky sea salt, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27468,"Watercress Apple and Witlof Salad 1 bunch watercress, stemmed 2 witlofs or Belgian endives, outer leaves discarded 1 apple Juice of 1/2 lemon 2 teaspoons Champagne vinegar 2 teaspoons Dijon mustard 1 1/2 tablespoons olive oil Sea salt and freshly ground black pepper Instructions: In a salad bowl, combine the watercress and witlof leaves. Quarter the apple, remove its core and thinly slice the fruit. Sprinkle the apple with some of the lemon juice and add the apple slices to the salad greens.
In a small bowl, whisk together the remaining lemon juice, vinegar, mustard and olive oil, then adjust the seasonings with salt and black pepper, to taste. Drizzle the dressing over the salad and serve. ","[Champagne, Sauvignon Blanc, Pinot Grigio, Riesling]" 27469,"Sausage-Stuffed Mushrooms 1 cup crustless bread cubes, from day-old country bread 24 medium white mushrooms
1/4 cup extra-virgin olive oil, plus more for the baking dish
Kosher salt and freshly ground black pepper
4 ounces breakfast sausage, casing removed
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
2 cloves garlic, chopped
1/4 cup shredded mozzarella
1/4 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley
Instructions: Preheat the oven to 425 degrees F. Pulse the bread cubes in a food processor to make coarse crumbs (you should have about 1/2 cup). Set aside. Remove and finely chop the mushroom stems (you should have about 1 cup); set aside. Wipe the mushroom caps clean with a damp paper towel. With a paring knife, cut a thin slice from the top of the mushroom caps so they'll sit flat when stuffed. Put the mushroom caps in a large bowl, drizzle with 2 tablespoons of the olive oil and 1/2 teaspoon salt, and toss to coat in the oil. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage and cook, crumbling with a wooden spoon, until no longer pink, about 3 minutes. Add the onions, peppers, garlic and chopped mushroom stems and cook until the vegetables are tender, 6 to 7 minutes. Scrape into a bowl and let cool. Once the sausage mixture has cooled, stir in the breadcrumbs, mozzarella, 2 tablespoons of the Parmesan, the parsley, 1/4 teaspoon salt and some pepper. Mix well. Divide the stuffing among the mushroom caps. Arrange the stuffed caps in an oiled 9-by-13-inch baking dish and sprinkle with the remaining 2 tablespoons Parmesan. Bake until the mushrooms are tender and the filling is browned, 20 to 25 minutes. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 27470,"County Fair Orange Cake Nonstick cooking spray All-purpose flour
1 (15.25-ounce) package yellow cake mix
1 (3.5-ounce) package lemon instant pudding mix
3/4 cup orange juice
1/2 cup vegetable oil
4 large eggs
2 teaspoons lemon zest
Orange Glaze (recipe follows)
1/2 cup sugar 1/3 cup orange juice
1/4 cup butter
1 teaspoon orange zest plus more for garnishing
Instructions: Preheat the oven to 350 degrees F. Spray a 10-inch Bundt pan with nonstick cooking spray and lightly dust with all-purpose flour. Stir the cake and pudding mixes in a large bowl. Add the orange juice, oil, eggs and zest; beat on low with a mixer at low speed to combine. Scrape down sides. Beat at medium for 4 minutes. Pour the batter into the prepared pan. Bake 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 15 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Transfer to a platter and poke holes all over with a skewer. Pour warm Orange Glaze over the cake. Garnish with more orange zest for serving. For the Orange Glaze: Cook the sugar, orange juice, and butter in a saucepan over medium, stirring, until the butter is melted. Cook 2 more minutes and remove from the heat; stir in the orange zest. Tip: You can also make this in 2 (9-x-5-inch) loaf pans. Bake for the same amount of time. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 27471,"Long Beach Coleslaw 2 tablespoons extra-virgin olive oil 1/2 red onion, thinly sliced 2 tablespoons garlic, minced 1/2 small head red cabbage, cleaned and cut into 1/8-inch, julienned 1 tablespoon freshly ground black pepper 1 teaspoon sea salt 8 ounces red wine vinegar 2 Iceberg lettuce heads, cleaned and cut into 1-inch pieces 12-ounces blue cheese dressing, thick and chunky Instructions: In medium saute pan over medium heat, add olive oil, onion and garlic, cook for 2 minutes, do not let brown. Add cabbage, pepper, salt, and vinegar. Mix thoroughly, and cook for 3 to 5 minutes until cabbage is tender. Remove to abowl and let chill in refrigerator until cool. In large salad bowl, add Iceberg lettuce and toss with blue cheese dressing. Strain cabbage mixture of any liquid and lightly mix with Iceberg and blue cheese dressing. Add pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27472,"Moreish Mushroom Salad Cups One medium sweet potato\u202f(about 7 ounces) 1 tablespoon extra-virgin olive oil Flaky sea salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil 1 tablespoon tamari 1 teaspoon balsamic vinegar\u202f 1 teaspoon fresh thyme leaves\u202f 12 ounces cremini mushrooms, brushed of any dirt and thinly sliced 1 medium clove garlic, finely chopped 1 small head cauliflower 2 tablespoons finely chopped fresh parsley Juice of 1/2 lemon Flaky sea salt 2 heads little gem lettuce, separated into individual leaves Instructions: For the croutons: Preheat the oven to 375 degrees F. Peel the sweet potato and cut into small 1/2-inch cubes. Place on a baking sheet and toss with the oil and a sprinkle of salt and pepper. Bake until they are crisp on the outside, about 20 minutes.
For the mushrooms: In a large saut pan, add the oil, then tip in the tamari, vinegar, thyme, mushrooms and garlic. Saut until the juices just evaporate and the flavors infuse, 8 to 9 minutes.
For the tabouli: In the meantime, grate the cauliflower into a mixing bowl and add the parsley, lemon juice and a pinch of salt. Mix well and set aside until ready to assemble the cups.
To assemble the salad cups, take a lettuce leaf, fill with a spoonful of the cauliflower tabouli, then a spoonful of the warm mushrooms and top with a scattering of the sweet potato croutons. Repeat with the remaining lettuce, tabouli, mushrooms and croutons. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27473,"Spice-Rubbed Grilled Turkey with Plum Chutney 2 pounds plums, cut into 1/2-inch chunks 1 large shallot, finely chopped 1/2 cup chopped dried apricots 1/2 cup packed light brown sugar 1/3 cup red wine vinegar 1 tablespoon grated peeled fresh ginger 1 12- to 14-pound turkey, spatchcocked by your butcher 1 tablespoon chopped fresh thyme 2 teaspoons yellow mustard seeds 1/2 teaspoon ground allspice 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper Kosher salt Instructions: Make the turkey: Combine the brown sugar, thyme, coriander, ground ginger, paprika, allspice, cayenne, garlic and 2 teaspoons salt in a small bowl. Pat the turkey dry. Rub the vegetable oil all over the turkey, then rub with the spice mixture. Let sit at room temperature 30 minutes before grilling. Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Brush the grill grates with vegetable oil. Lay the turkey on the grates skin-side up with the legs closest to the direct-heat side (the dark meat needs more heat). Cover the grill and cook until the turkey is deep golden brown and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 2 1/2 to 3 hours. Transfer to a cutting board and let rest 15 minutes. Meanwhile, make the chutney: Combine the plums, shallot, dried apricots, brown sugar, vinegar, fresh ginger, thyme, mustard seeds, allspice, coriander, cayenne and 1 teaspoon salt in a medium saucepan. Bring to a simmer over medium heat and cook until the plums are tender and the juices thicken, 10 to 15 minutes. Remove from the heat and let cool. Serve the turkey with the chutney. If you're making the turkey on a charcoal grill, you'll need 4 to 5 pounds of charcoal. Add several new briquettes to the coals every 30 minutes to maintain the heat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Grenache Blanc]

" 27474,"Beef Bourguignonne Potpie 4 cloves garlic, finely chopped 1 tablespoon tomato paste 3 tablespoons all-purpose flour 1/2 cup cognac or brandy 1 750-ml bottle dry red wine 2 cups low-sodium chicken broth 1 pound white button mushrooms, halved 1 1-pound bag frozen pearl onions, thawed 2 tablespoons unsalted butter 3 cups all-purpose flour, plus more for dusting Kosher salt 1/4 cup chopped fresh parsley 1/4 cup chopped fresh chives 2 sticks cold unsalted butter, cut into small cubes 1 large egg 2 bay leaves 8 sprigs thyme 1/4 cup vegetable oil 3 pounds cubed beef chuck stew meat Kosher salt and freshly ground pepper 4 slices thick-cut bacon (about 5 ounces), chopped 1 pound carrots, halved lengthwise and cut into 1-inch pieces 1 large onion, chopped Instructions: Place the bay leaves and thyme on a small piece of cheesecloth and tie the corners together tightly to form a bundle; set aside. Heat 3 tablespoons vegetable oil in a large pot or Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Working in batches, add the beef to the pot and cook, turning, until browned all over, about 5 minutes. Transfer to a plate and add the bacon to the pot. Cook, stirring occasionally, until browned and crisp, about 5 minutes. Add the carrots, onion and garlic and cook, stirring occasionally, until tender, about 5 minutes. Add the tomato paste and cook, stirring, until the vegetables are coated, about 1 minute. Add the flour and cook, stirring, 1 minute. Add the cognac to the pot and cook, scraping up any browned bits, until the liquid has mostly evaporated, about 1 minute. Add the wine, chicken broth, cheesecloth bundle, browned meat and any juices and bring to a boil. Reduce the heat to medium, cover and simmer, stirring and scraping up the bottom of the pot occasionally, until the beef is tender and the sauce is thick, about 2 hours. Discard the cheesecloth bundle. Meanwhile, make the crust: Combine the flour and 1 1/2 teaspoons salt in a food processor and pulse to combine. Add the parsley and chives and pulse to combine, then add the butter and pulse 8 to 10 times until it looks like coarse meal. Add 1/2 cup ice water and pulse until the dough just starts coming together, adding 1 to 2 tablespoons more ice water if necessary. Turn the dough out onto a large piece of plastic wrap and form into a disk; wrap and refrigerate 30 minutes or overnight. Preheat the oven to 400 degrees F. Finish the stew: Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the mushrooms are lightly browned, about 7 minutes. Add to the pot with the stew along with the pearl onions and butter; stir. Transfer the mixture to a 3-to-4-quart oval or 9-by-13-inch baking dish and set aside to cool. On a lightly floured surface, roll out the dough into a 12-by-15-inch rectangle, about 1/8 inch thick. Beat the egg with 1 tablespoon water; brush the edges and outside of the baking dish with the egg wash. Drape the dough over the filling and press it against the sides of the dish; trim any excess to leave a 1-inch overhang. Cut a few slits in the top to vent. Brush the crust with more of the egg wash. Bake until the crust is golden brown and the filling is bubbling, about 45 minutes. Let rest 10 minutes before serving. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Merlot]" 27475,"Maple Ginger Cake with Ganache Drip 2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more for the pans 3 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon fine salt
1 cup buttermilk
1/2 cup maple syrup
2 teaspoons vanilla extract 1 1/2 cups granulated sugar
1 tablespoon grated ginger
4 large eggs, at room temperature
4 sticks (2 cups) unsalted butter, at room temperature 4 cups confectioners' sugar
1/4 cup maple syrup
1 cup Morello cherry jam 1 recipe Chocolate Ganache Drip, recipe follows Dark and white chocolate shards
Chocolate malted milk balls
Edible glitter
3 cups dark chocolate chips 1 cup heavy cream Instructions: Preheat the oven to 350 degrees F. Butter and lightly flour three 8-inch round cake pans. Whisk together the flour, baking powder, ground ginger and salt in medium bowl. Mix together the buttermilk, maple syrup and vanilla in a small bowl. Beat the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 4 minutes. Add the grated ginger and then the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Gradually add the dry and wet ingredients, alternating, starting and ending with the dry ingredients. Mix until just combined, being careful not to over mix. Divide the batter evenly among the prepared pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for 10 to 15 minutes, and then remove to a wire rack to finish cooling. For the maple buttercream: Beat the butter and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment until combined. Add the maple syrup and beat until smooth. To assemble: Place one cake onto a serving plate or cake stand and fill the center with 1/2 cup of the cherry jam. Add the buttercream to a pastry bag or re-sealable bag with the corner snipped off and pipe it around outside of the jam to seal the jam in the center of the cake. Top with another cake and the remaining 1/2 cup cherry jam and pipe to seal. Top with the last cake. Crumb coat and frost the cake with the remaining frosting. Refrigerate until the frosting is set, about 20 minutes. Put the ganache into a squeeze bottle and drip it down the edge of the cake. Squeeze a small amount on top of the cake and spread to cover (or leave the top uncovered). Stick chocolate shards into the top of the cake and scatter chocolate malt balls about the top. Sprinkle with edible glitter. Place the chips into a heat resistant bowl (glass or metal). Warm the heavy whipping cream in a saucepan over medium-high heat until it just starts to boil. I always look for small bubbles forming around the edge and a soft boil starting in the middle. When you see that it's just starting to boil, pour it into your bowl of chips and let sit for 1 minute. Then whisk it together until it's uniform in consistency and there are no bits of chips left on your whisk. Cool the ganache at room temperature for about 30 minutes (or until the ganache itself is room temperature). ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27476,"Ensalada de Pulpo: Octopus Salad 1 (5 pound) octopus 2 bay leaves 2 lemons, cut in half, plus 2 more juiced 3 peppercorns 1/2 cup white wine Hot pepper sauce 1 pound squid, cleaned, tubes only, tentacles reserved for another dish 1 red tomato, medium dice 1 yellow tomato, medium dice 1 red onion, small dice 4 scallions, sliced 2 cups cooked garbanzo beans (chickpeas) 1/4 cup pitted Kalamata olives, sliced 1/4 cup olive oil, plus 1/4 cup 3 tablespoons red wine vinegar 1 tablespoon chopped basil 1 tablespoon chopped cilantro Salt and freshly ground black pepper 5 annatto seeds 4 garlic cloves, sliced 2 (14-ounce) cans hearts of palm, drained and quartered lengthwise Instructions: In a large stockpot, combine octopus with bay leaves, halved lemons, peppercorns, white wine, hot pepper sauce. Cook until the octopus is very tender, about 2 hours. Strain, cool, and peel the octopus. Clean squid and open tubes flat. In a bowl, season squid and octopus. Grill quickly for 2 minutes on each side. Cool and slice thinly. In a large bowl, combine squid, octopus, tomatoes, onions, scallions, garbanzo beans, and olives. In a separate bowl, prepare a vinaigrette with 1/4 cup oil, vinegar, basil, and cilantro. Season with salt and pepper. Pour on top of the seafood salad and toss well to combine. Set aside. In a saute pan, heat up the remaining 1/4 cup oil with annatto seeds. Remove seeds and add the sliced garlic. Cook until cloves are golden brown. Add the hearts of palm. Continue to cook until the hearts of palm are brown. Add the lemon juice, and season. Serve the salad over the roasted hearts of palm.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 27477,"Thyme for Yorkshire Pudding 1 teaspoon kosher salt 1 cup all-purpose flour 1 1/4 cups milk 3 eggs, beaten 2 tablespoons chopped fresh thyme leaves 1/4 cup reserved pan fat from Sunday Roast Beef* Instructions: *Cook's note: olive oil can replace cooking fat if none is available Sift the salt and the flour into a large bowl. Add half the milk and all the eggs into the flour mixture and whisk until smooth. Whisk in remaining milk, and then the thyme. Cover; let batter sit at room temperature, for at least 30 minutes, ideally 45 minutes. Heat oven to 450 degrees F. Divide the rendered beef fat or oil, 1/4 cup total, between a 12-cup nonstick muffin tin or 12-hole Yorkshire pudding tray. Heat in oven until the fat is almost smoking hot. Place a baking sheet on the bottom rack of the oven to catch any fat drippings - this will help prevent any oven fires! Uncover batter and whisk one more time. Pour batter into each cup, about 3/4 full and immediately place back into the oven. The batter will sizzle when being poured into the hot fat. Bake in the oven for approximately 20 minutes or until risen and golden brown in color. Turn oven off and leave puddings in the oven for just 5 more minutes to help set. Remove puddings and serve while hot and puffed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27478,"Peanut Butter Caramel Swirled Brownies 1/2 cup heavy cream 1/4 cup sugar 1/4 cup water 1/2 cup smooth peanut butter 1 tablespoon corn syrup Pinch sea salt 1/8 teaspoon vanilla extract 1 cup (2 sticks) unsalted butter, cut into chunks 6 ounces high-quality unsweetened chocolate, coarsely chopped 2 ounces bittersweet chocolate, coarsely chopped, plus 4 ounces 1 teaspoon espresso powder 4 large eggs 1 1/2 cups granulated sugar 1/2 cup packed light brown muscavado sugar 2 teaspoons pure vanilla extract 1/4 teaspoon fine salt 1 cup unbleached all-purpose flour Instructions: Bring the cream to a simmer over low heat in a small saucepan. Combine the sugar and water in a small saucepan over high heat and cook, without stirring until amber brown. Slowly whisk in the warm cream until smooth and let cook for 1 minute. Remove from the heat and whisk in the peanut butter, corn syrup, sea salt and 1/8 teaspoon of vanilla extract until smooth. Transfer to a bowl and let cool until thickened at room temperature, about 30 minutes. Put 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 an overhang on the narrow ends. Spray the foil and pan with nonstick spray. Combine the butter, unsweetened chocolate, 2 ounces bittersweet chocolate and espresso powder in a medium bowl set over a pot of simmering water. Let the chocolate melt over low heat, stirring frequently until smooth. Remove from the heat and let cool slightly, about 5 minutes. In a large bowl, whisk the eggs, both sugars, vanilla and salt until smooth. Whisk in the melted chocolate mixture until combined. Scrape down the sides of the bowl. Beat in the flour in 2 additions (the batter will be thick). Stir in the remaining 4 ounces of chopped bittersweet chocolate. Scrape half of the batter into the prepared pan and smooth the top. Using a tablespoon, drop dollops of half of the peanut butter caramel every 2 inches over the top of the batter. Carefully add the remaining batter and smooth over the caramel. Smooth the top and dollop the remaining caramel over the top. Use a butter knife to swirl through the batter to get a marbleized effect. Bake until the top is set but still soft and the edges are puffed and just beginning to pull away from the sides of the pan, about 23 to 25 minutes. A toothpick inserted in the center will come out still gooey (be brave!--underbaking the brownies is one of the secrets to their fudgy texture). Transfer the pan to a wire rack to cool completely. For the neatest cuts, refrigerate the pan for about 20 minutes before cutting the brownies. Using the foil, lift the brownie slab out of the pan. Carefully peel off the foil and put the brownie on a large cutting board. With a large sharp knife, cut the brownies into 48 squares. (The brownies can be stored in an airtight container, at room temperature, for up to 3 days; they can also be frozen, well wrapped, for up to 2 weeks.) ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 27479,"Stovetop Mac and Cheese 4 ounces (about 3 to 4 slices) smoky bacon, cut into small dice Salt, for pasta water
1/2 pound pasta, such as fusilli
2 tablespoons butter
2 ounces American cheese, shredded (about 3/4 cup)
2 ounces aged cheddar, shredded (about 3/4 cup)
2 to 3 tablespoons milk
1/2 teaspoon ground black pepper
1 to 2 tablespoons chopped fresh parsley, optional Instructions: Heat a small skillet over medium heat; add the bacon and cook, stirring, until lightly crisp, 7 to 8 minutes. Drain and set aside; reserve the bacon fat for another use. Bring a 2-quart pot of water to a boil. Salt the water generously; it should taste like light seawater. Add the pasta and cook, stirring occasionally, until just tender to the bite, or al dente. Before draining, use a heavy liquid measuring cup to pull out 3/4 cup of the pasta water; set aside. Drain the pasta and return the pot to the heat. Heat the butter in the pasta pot, then add the cooked pasta. Stir in 1/2 cup of the reserved pasta water. Add the American cheese and stir until smooth. Add the cheddar, milk, pepper and the cooked bacon and mix well. Dribble in extra pasta water as needed to make a soft, creamy sauce. Garnish with parsley if using. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 27480,"Caribbean Jerk Sliders 1 pound ground beef chuck 1 1/2 teaspoons ground allspice 1 1/2 teaspoons cayenne pepper 1 1/2 teaspoons red pepper flakes 1 1/2 teaspoons garlic powder 1 1/2 teaspoons onion powder 1 1/2 teaspoons dried oregano 1 1/2 teaspoons packed light brown sugar 1 1/2 teaspoons dried thyme 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper Cooking spray
8 standard slices mild cheddar cheese 8 brioche slider buns 3 tablespoons unsalted butter, melted Jerk Ketchup
Red Ale Onion Rings
Instructions: Preheat a grill pan over medium-high heat. In a large bowl, combine the beef, allspice, cayenne, red pepper flakes, garlic powder, onion powder, oregano, brown sugar, thyme, salt and black pepper and gently mix just until combined. Form the meat into eight 2-ounce patties, then press the center of each with your thumb to create an indent. Coat the grill pan with cooking spray. Grill the sliders until the internal temperature reads 150?, 2 to 3 minutes per side. Place a slice of cheese on each patty once you flip them. The cheese will melt over the sides of the patties. Remove the patties to a plate and cover loosely with foil to rest.
While the patties rest, brush the buns with the melted butter and grill until lightly toasted, about 2 minutes. Assemble the sliders by putting a tablespoon-size dollop of the ketchup on the top and bottom buns, topping the bottom bun with the patty and finishing with an onion ring on top of each. Serve with the remaining onion rings and ketchup on the side. ","[Zinfandel, Cabernet Sauvignon, Syrah, Malbec]" 27481,"Tomatillo Scallop Ceviche 1 small shallot, thinly sliced 8 ounces tomatillos, husked and halved 1/4 cup packed fresh cilantro leaves and stems, plus 1/4 cup chopped leaves
3 tablespoons fresh lime juice (about 3 limes) 1 teaspoon kosher salt 8 ounces small sea scallops, cut into thin rounds Corn tortillas, optional Instructions: Preheat the broiler and line a baking sheet with foil. Soak the shallots in ice water for 5 minutes, then drain and set aside. Put the tomatillos cut-side down on the baking sheet. Broil until soft and charred in spots, rotating the baking sheet as needed, 4 to 5 minutes. Let cool. Transfer half of the tomatillos to a blender along with the 1/4 cup packed cilantro leaves and stems, lime juice and salt. Blend until smooth. Remove the skins from the remaining tomatillos and cut into small chunks. Toss the tomatillo sauce, chopped tomatillos, scallops and drained shallots in a medium bowl. Cover and refrigerate until the scallops are opaque and firm, tossing a few times, at least 30 minutes and up to overnight. Toss with the chopped cilantro before serving. Serve with corn tortillas, if using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 27482,"Easy Mango Lemonade Margaritas One 12-ounce can frozen lemonade concentrate 1 cup frozen mango chunks
1 cup tequila (blanco)
3 tablespoons orange liqueur
Instructions: Combine the frozen lemonade, mango, tequila, orange liqueur and 2 to 3 cups water (or ice if you want more of a frozen margarita) in a blender. Blend until smooth and frothy. Make sure all the mango is pureed. Divide the margarita among 4 ice-filled glasses. ","[Margaret River Sauvignon Blanc, Moscato, Pinot Grigio]" 27483,"Risotto in a Lemon Cup 2 cups low-sodium chicken broth 2 tablespoons butter, plus 1 tablespoon 1 large shallot, diced 1 cup Arborio rice 1/2 cup dry white wine 2 tablespoons grated Parmesan, plus 2 tablespoons 2 tablespoons mascarpone cheese 1/2 a lemon, zested amd juiced 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 6 lemons, for serving Instructions: In a medium saucepan bring the broth and 1/2 cup water to a simmer. Cover the broth and keep hot over low heat. In a medium, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallot and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering 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 the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove from the heat. Stir in the remaining tablespoon of butter, 2 tablespoons of Parmesan, mascarpone cheese, the lemon zest and juice, and the salt and pepper. To serve, cut 1/4-inch off the bottom of each lemon so they stand on their own. Take 1-inch off the stem end. Using a grapefruit spoon scoop out the flesh of the lemon and discard. Fill each lemon with about 1/2 cup of risotto. Sprinkle the tops with the remaining 2 tablespoons of Parmesan. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 27484,"Turkish Coffee Brownies Nonstick cooking spray, for the pan 1 cup granulated sugar
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons instant espresso powder
1/2 teaspoon ground cardamom
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, melted but not hot
1 teaspoon vanilla extract
2 large eggs
3/4 cup chopped toasted walnuts, plus more for topping
1 cup powdered sugar 3 tablespoons cocoa powder
3 tablespoons unsalted butter, melted
1 tablespoon brewed coffee or 1/4 teaspoon espresso powder plus 1 tablespoon water
1 tablespoon honey
1 teaspoon vanilla extract 1/4 teaspoon ground cardamom
Pinch kosher salt
Sprinkles, for topping
Instructions: For the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square pan with cooking spray and line with parchment paper, allowing 1-inch wings to hang over the edges. Whisk together the granulated sugar, flour, cocoa powder, espresso powder, cardamom, baking powder, cinnamon and salt in a large bowl. Whisk together the butter, vanilla and eggs in a medium bowl. Pour the wet mixture into the dry mixture and stir to combine. Fold in the walnuts. Pour the batter into the prepared pan and spread it out evenly (it will be quite a thin layer). Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan on a rack for 10 minutes, then lift out of the pan and place on the rack to cool completely. For the glaze: Whisk together the powdered sugar, cocoa powder, butter, coffee, honey, vanilla, cardamom and salt in a medium bowl until smooth. Pour the glaze on the cooled brownie, spread it around and top with walnuts and sprinkles. Let dry, then cut into squares. ","[Cabernet Sauvignon, Syrah, Zinfandel, Malbec]" 27485,"HG's Magical Low-Calorie Margarita 1 (2-serving) packet sugar-free lemonade powdered drink mix (about 1 teaspoon) 6 ounces diet lemon-lime soda 1 1/2 ounces tequila 1 ounce lime juice Crushed ice, as needed Lime slice, for serving, optional Instructions: Combine powdered drink mix, soda, tequila, and lime juice in a glass or shaker. Stir to dissolve the drink mix. Pour into a margarita glass with lots of crushed ice. Finish it off with a slice of lime on the rim of the glass, if using. Time to enjoy!
","[Tequila, Lime Juice]" 27486,"Pulled Pork Tacos 2 teaspoons ground cumin 1/2 teaspoon ground coriander
2 teaspoons salt
1/2 teaspoon dried oregano
2 pounds pork shoulder roast
2 tablespoons extra-virgin olive oil
1 onion, chopped
3 cloves garlic, smashed
1 chipotle in adobo plus 1 teaspoon adobo sauce 1/2 cup beer, such as Modelo Especial
1/2 teaspoon grated orange zest (1/2 orange)
12 flour tortillas 8 radishes, thinly sliced 1 small head savoy cabbage, thinly sliced
1/2 cup cilantro leaves, roughly chopped
1/2 cup sour cream
1 cup crumbled feta cheese
1 avocado, diced
3 Roma tomatoes, chopped
3 limes, cut into wedges
Instructions: For the pulled pork: In a small bowl, mix together the cumin, coriander, salt and oregano. Rub the spice mixture all over the pork roast. Heat the olive oil in a medium skillet over medium-high heat. Add the pork roast and brown on all sides, about 3 minutes per side. Meanwhile, in a 3 1/2-quart slow cooker, combine the onion, garlic, chipotle and adobo sauce, beer, and orange zest. Add the browned roast along with any pan juices. Cover and cook on low for 8 hours or on high for 6 hours. When the pork is cooked and fork tender, shred it using two forks. Add the shredded meat back to the slow cooker and toss with the onions and cooking juices. Keep warm in the slow cooker for people to help themselves and assemble the tacos with all the garnishes. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 27487,"Grilled Corn with Five Spice and Lime 4 ears corn, husked 2 limes, halved 1 tablespoon five-spice powder Kosher salt Instructions: Preheat a grill to medium-high and lightly oil the grate. Arrange the corn on the grates, and let them cook through and char, turning frequently, approximately 15 minutes. Rub the grilled corn with the limes, and season them with five-spice powder, and salt, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27488,"Dutch Baby 3 large eggs 3/4 cup milk
3/4 cup all-purpose flour
1/2 teaspoon vanilla extract
1 tablespoon plus 1/4 cup maple syrup 6 tablespoons salted butter
1 cup mixed berries
1/4 cup blueberry syrup
Canned whipped cream, for serving
Instructions: Preheat the oven to 425 degrees F. Place a large (about 12-inch) cast-iron skillet in the oven so that it gets very hot, 15 to 20 minutes. Mix the eggs and milk in a blender and blend until smooth, about 30 seconds. Add the flour, vanilla and 1 tablespoon maple syrup, then blend again until smooth, about another 30 seconds. Carefully remove the hot skillet from the oven and melt 4 tablespoons butter in the skillet. Quickly pour in the batter and return the skillet to the oven. Bake until golden brown and risen, about 25 minutes. Remove from the oven and cut into wedges immediately, as it will start to deflate. Top with the remaining 2 tablespoons butter, the berries, blueberry syrup, remaining 1/4 cup maple syrup and the whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27489,"Sweet Tea Cupcakes with Lemon Sweet Tea Frosting 3/4 cup whole milk 10 black tea bags 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 cup granulated sugar 1/2 cup canola oil 1 teaspoon vanilla extract 2 eggs 2 sticks unsalted butter, softened Zest of 1 lemon 2 cups confectioners' sugar Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners. Heat the milk in the microwave for 1 minute, stir and then add 30 more seconds. Place the tea bags in the milk and allow steeping for 5 minutes. Sift together the flour, baking soda and salt. In the bowl of an electric stand mixer fitted with a paddle attachment, mix the granulated sugar, oil, vanilla and the eggs, 1 at a time. Alternate adding the flour and only 1/2 cup of the tea until incorporated. Reserve 1/2 cup of the tea for the frosting. Fill the cupcake liners and bake for 15 minutes. Rotate the pan and continue until the cupcake tops spring back and a tester comes out clean, about 5 more minutes. Allow to cool completely before frosting. For the frosting: Cream the butter in the bowl of an electric stand mixer fitted with a paddle attachment. Add the lemon zest. Slowly alternate adding the confectioners' sugar and 1/2 cup reserved tea until you reach the desired frosting consistency. Frost the cooled cupcakes and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 27490,"Creamy Green cl Soup 1 cup frozen chopped onions 1 teaspoon crushed garlic 2 cups frozen corn kernels, divided 3 (4-ounce) cans diced green chiles, divided (recommended: Ortega) 4 cups chicken stock 1 teaspoon Mexican seasoning 2 tablespoons butter 1 (8-ounce) package sliced fresh mushrooms 3/4 cup Mexican crema (recommended: Caciqus) Salt and freshly ground black pepper Fresh cilantro leaves, chopped, for garnish Crumbled cotija cheese, for garnish Instructions: In a medium pot over medium-high heat, combine onions, garlic, 1 cup corn kernels, 2 cans of the chiles, chicken stock, and Mexican seasoning. Bring to a boil. Reduce heat and simmer for 10 minutes.
Meanwhile, melt butter in medium skillet over medium-high heat. Add remaining corn and green chiles. Add mushrooms and saute for 10 minutes, or until water from mushrooms is released and evaporated; set aside.
Transfer cl mixture to a blender. Puree until smooth, working in batches if necessary. *(TIP: Cover blender with dish towel and pulse.) Return puree to skillet and add sauteed vegetables. Bring to a boil. Reduce to low heat and stir in Mexican crema. Season, to taste, with salt and pepper.
Serve soup hot garnished with cilantro and cotija cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27491,"Grilled Sirloin Steak with Smoky Chimichurri 1/2 cup extra virgin olive oil 1/4 teaspoon smoked hot paprika 2 cups lightly packed parsley leaves 2 tablespoons fresh oregano leaves 1/4 cup chopped red onion 1 clove garlic 1/4 teaspoon chili pepper flakes 6 tablespoons red wine vinegar 1 teaspoon coarse salt 2 teaspoons olive oil 1 1/2 pounds sirloin steak, 1 1/4 inches thick Salt and freshly ground black pepper Instructions: For Sauce: In a small skillet set over medium-high heat, heat oil and paprika until oil shimmers and paprika is fragrant, about 2 to 3 minutes. Remove skillet from heat and let cool. In the bowl of a food processor, combine parsley, oregano, red onion, garlic, and chili pepper flakes. Pulse to chop. Add vinegar and salt; pulse, and slowly drizzle in cooled oil with machine running. Chop until sauce is emulsified and chunky. For Steak: Heat the olive oil in a well-seasoned cast iron skillet over medium-high heat. Season steak season well with salt and pepper. Place steak in skillet on the fatty edge and cook until the fat has rendered into the pan and the edge is brown, about 3 minutes. Turn and cook the other edge for 2 minutes. Now cook the wide sides of the steak until nicely browned, about 6 minutes per side for medium-rare. Remove from skillet and let rest 10 minutes. Slice steak thinly, and serve with Chimichurri sauce. ","[Malbec, Syrah, Tempranillo, Zinfandel]" 27492,"Cucumber and Tomato Salad with Basil Vinaigrette 1/2 cup red wine vinegar 1/2 red onion, halved and sliced into medium-thick pieces
2 English cucumbers, ends trimmed, halved lengthwise, seeded and cut into 1/2-inch pieces
1 teaspoon kosher salt, plus more to taste
2 heirloom tomatoes, cut into 1/2-inch wedges
2 cups packed fresh basil leaves 1/2 cup extra-virgin olive oil
2 tablespoons minced shallot
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
Chopped fresh dill, for garnish
Instructions: For the salad: In a small pan over medium heat, bring the red vinegar to a simmer. Meanwhile, place the onions in a small mixing bowl. When the vinegar comes to a simmer, pour it over the onions (you can add additional water to cover the onions, if needed). Set aside while you prepare the rest of the salad. Place the cucumbers in a large mixing bowl, season with the salt and toss. Add the tomatoes and gently combine. For the vinaigrette: Place the basil, oil, shallot and red wine vinegar in a blender and process until smooth. Season to taste with salt and pepper and briefly process again to combine. Add the dressing to the bowl with the vegetables. Drain the onions (reserve the vinegar for another use or discard) and add them to the cucumbers and tomatoes, tossing everything gently to combine. Garnish the salad with the dill and serve right away. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27493,"Bake-and-Slice Macaroni and Cheese 1 tablespoon unsalted butter, plus more for the dish Kosher salt 8 ounces elbow macaroni 2 cups half-and-half 3 large eggs 1/2 teaspoon paprika Freshly ground pepper 2 cups grated cheddar cheese (about 6 ounces) 1 cup grated muenster cheese (about 3 ounces) 1 cup grated provolone cheese (about 3 ounces) 1/2 cup finely chopped whole-milk mozzarella cheese (about 2 ounces) Instructions: Preheat the oven to 350 degrees F. Butter a shallow 2-quart baking dish; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Drain and transfer to a medium bowl; add the butter and toss until melted. Whisk the half-and-half, eggs, paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl until smooth. Add the pasta, 1 1/2 cups cheddar, the muenster, provolone and mozzarella; toss. Transfer the pasta mixture to the prepared baking dish and sprinkle with the remaining 1/2 cup cheddar. Bake until bubbling around the edges and no longer jiggly, 30 to 35 minutes. Let cool about 30 minutes before slicing. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 27494,"Roasted Venison with Habanero Sauce 2 teaspoons coarse salt 1 teaspoon fennel seeds, toasted 1 teaspoon cumin seeds, toasted 1 teaspoon coriander seeds, toasted 1 teaspoon black peppercorns 2 12 ounce venison tenderloins Habanero Sauce (see recipe) 4 green onions, thinly sliced on diagonal Instructions: Crush salt, fennel seeds, cumin seeds, coriander and peppercorns with mortar and pestle. Rub venison on all sides with mixture. Cover and refrigerate overnight. Preheat oven to 450 degrees. Pan sear until browned and transfer to oven to roast until medium rare, or desired degree of doneness. Transfer venison to work surface. Let stand 5 minutes. Cut into 1 inch thick slices. Arrange on platter. Spoon Habanero Sauce over. Sprinkle with green onions. ","[Malbec, Syrah, Tempranillo, Zinfandel]" 27495,"Roasted Asparagus and Mushrooms with cl-Lemon Salt 1 pound cremini (baby bella) mushrooms, halved or quartered if large 1 bunch asparagus, trimmed and cut into 1-inch lengths
3 tablespoons extra-virgin olive oil
2 dried arbol chiles, stemmed
1 tablespoon kosher salt
1 teaspoon finely grated lemon zest
Instructions: Preheat the oven to 425 degrees F. Toss the mushrooms and asparagus with the oil on a baking sheet and roast, stirring once, until tender and brown in spots, about 15 minutes. Meanwhile, grind the chiles in a spice grinder until coarsely ground into flakes. Mix the chiles with the salt and lemon zest in a small bowl. Transfer the asparagus and mushrooms to a serving bowl and sprinkle with 1/2 teaspoon of the cl-lemon salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27496,"Garlicky Ham and Swiss 4 tablespoons unsalted butter 2 cloves garlic, 1 minced or grated, 1 cut in half for rubbing bread, optional Eight 1/3- to 1/2-inch-thick slices Pullman or white sandwich bread 8 slices emmentaler or Swiss cheese (about 4 ounces) 4 ounces thinly sliced leftover or deli ham 1/2 cup cornichons, sliced lengthwise Instructions: Melt the butter in a medium saucepan over medium-low heat and add the minced garlic. Cook to infuse the garlic flavor into the butter and until the butter turns brown, about 15 minutes. Remove from the heat and strain. Lay out 4 slices of the bread on a work surface. Layer each with 1 slice of the cheese, some ham and then some of the cornichons. Top with 1 more slice of cheese. Close the sandwiches with the remaining bread and brush with butter until fully coated on both sides. Place 2 sandwiches into a medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches. If desired, rub the outside of the toasted bread with the garlic halves to add a little more garlic flavor. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27497,"Dessert Nachos 8 ounces unsalted tortilla chips 1/4 cup packed brown sugar
2 teaspoons ground cinnamon
1/4 cup speculoos cookie butter/spread (you can also use dulce de leche or caramel sauce as well) 1 pint strawberries, sliced
Instructions: In a large microwave-safe bowl, microwave the tortilla chips for 1 minute on high. Mix the brown sugar with the cinnamon in a small bowl. Sprinkle the warm tortilla chips with the cinnamon sugar and toss to coat. Lay out the chips on a flat serving plate or baking sheet. In a microwave-safe bowl, microwave the speculoos until slightly thinned, 1 to 2 minutes. Pour it over the tortilla chips, then sprinkle with the sliced strawberries. ","[Riesling, Moscato, Vin Santo, Port]" 27498,"Tortitas de Carne 1/4 cup blanched almonds 1 small onion, peeled and diced 2 tablespoons olive oil 1/4 cup raisins, softened in hot water and drained 1/4 cup green olives, sliced 2 tablespoons tomato paste 1/2 bunch parsley, chopped 4 tablespoons dry bread crumbs 2 tablespoons milk 2 eggs, slightly beaten 1 pound ground beef, browned and drained of all fat, or use leftover, cooked, and minced meat 1 teaspoon sea salt Freshly ground black pepper, to taste 3 tablespoons flour 3 eggs, well beaten 1/2 cup vegetable oil Instructions: In a medium size dry skillet toast the almonds until golden. Cool. In the same skillet, heat the olive oil, and cook the onion until soft. Add the raisins, olives, tomato paste and cook 2 minutes. Add the parsley, bread crumbs, milk, and almonds. Remove the skillet from the heat and add the egg, meat, salt and pepper. When cooled form into patties about 2 inches in diameter. Place the flour on a small plate. Place the eggs in a small bowl. Heat the oil in a mediumsize skillet, over a mediumhigh heat. Dredge the tortitas de carne in the flour, shaking off any excess. Then, dip them in the egg and place in the hot oil. Cook until golden and warmed through. Let drain on paper towels to absorb any excess oil. Yield: 6 to 8 servings ","[Rioja, Tempranillo, Garnacha, Barbera]" 27499,"Peaches 'N Cream Cheesecake Cupcakes 2 cups peeled, chopped fresh ripe peaches 1/2 cup mango juice 1/3 cup sugar 2 1/2 tablespoons cornstarch 3 (8-ounce) packages cream cheese, softened 5 eggs 1 teaspoon vanilla extract 1 teaspoon almond extract 1 cup sugar 1 cup sour cream 3 tablespoons sugar 1 teaspoon vanilla extract Instructions: For the topping: Combine 1 cup peaches, mango juice, sugar and cornstarch in a medium saucepan. Cook and stir over medium heat until mixture bubbles and thickens. Cool for 10 minutes, then add the remaining 1 cup peaches. Set aside. For the cheesecake: Preheat oven to 300 degrees F. Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth. Place paper baking cups into muffin tins and fill cups 2/3 full with cheesecake batter. Bake for 40 minutes. For the filling: Mix sour cream filling ingredients in a small mixing bowl using a spoon. When the cupcakes sink in the middle, place a scant tablespoon of sour cream mixture in the middle of each one. Place back into the oven for 5 more minutes. Remove from oven and cool. When cool, spoon about 1 1/2 to 2 tablespoons of Peach Mango topping over the top of the sour cream filling on each cupcake and refrigerate. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 27500,"Rock Shrimp Ceviche 4 black peppercorns 1/2 lime
2 cups peeled and deveined fresh rock shrimp or red shrimp (about 12 ounces) 1/2 cup Pickled Peppers, recipe follows 1 cup freshly squeezed lime juice
1 cup freshly squeezed orange juice
1/2 small red onion, sliced 3 sprigs fresh cilantro, chopped
1 scallion, sliced
2 teaspoons ketchup
Kosher salt
2 cups distilled white vinegar 1/4 cup salt 1/4 cup sugar 1 jalape?o, sliced 1/2 red bell pepper, sliced 1/2 yellow bell pepper, sliced Instructions: Bring 6 cups water to a boil in a large pot. Add the peppercorns and lime and return to a boil. Add the shrimp, then turn off the heat. Stir and let sit until the shrimp is pink, 1 to 2 minutes. Immediately transfer the shrimp to an ice bath. When cold, drain thoroughly. Place the shrimp, Pickled Peppers, lime juice, orange juice, onions, cilantro, scallions, ketchup and salt to taste in a large bowl. Stir until completely combined, then serve. Heat the vinegar, salt and sugar in a small saucepan over medium heat until the salt and sugar dissolve. Pour the brine into a heatproof container and add 1 cup ice. Stir until cool. Place the jalape?os, red peppers and yellow peppers in another container and pour the brine over them. Let sit for at least 6 hours. The pickles will keep, covered in the refrigerator, for about 1 month. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 27501,"Kheema with Homemade Chapatis 3 tablespoons canola oil 1 medium onion, finely diced 4 cloves garlic, minced 1 1-inch piece fresh ginger, peeled and minced 2 teaspoons ground coriander 1 teaspoon paprika 1/2 teaspoon garam masala 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper (optional)
2 medium tomatoes, chopped 1 pound ground beef
Kosher salt and freshly ground black pepper 1 cup shucked fresh English peas or 1/2 cup frozen peas, thawed
2 teaspoons malt vinegar or apple cider vinegar 1/4 cup chopped fresh cilantro, plus a few extra leaves for garnish Warm chapatis, for serving (recipe follows) 1 cup whole-wheat flour, plus more for dusting
1 cup all-purpose flour Big pinch of fine sea salt 1 cup water 1/4 cup olive oil, vegetable oil, melted butter or ghee Instructions: Heat the canola oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 4 minutes. Add the garlic and ginger and cook, stirring, until softened, 1 minute. Stir in the coriander, paprika, garam masala, cumin and cayenne and cook for another minute. Stir in the tomatoes until well mixed. Add the beef and cook, breaking it up with a wooden spoon, until the meat is no longer pink, about 6 minutes. Add 1 cup water and season with salt and black pepper. Add the peas, stir well and simmer, partially covered, until tender, about 10 minutes for fresh peas or 5 minutes for thawed frozen peas. Stir in the vinegar and chopped cilantro. Garnish with torn cilantro and serve with warm chapatis. Combine both flours and the salt in a large bowl. Slowly pour in the water, moving your other hand through the flour in circular motions, until it starts to come together (you may not need all the water). Then, either in the bowl or on your counter (which you might want to lightly flour to prevent sticking), knead the dough for about 10 minutes. The dough should be soft and pliable. Return the ball of dough to the bowl and rub the surface with a little oil to keep it from drying out. Cover with plastic wrap or a damp cloth and allow to rest about 30 minutes. Fill a shallow bowl with whole-wheat flour. Fill a small bowl with the oil or melted butter or ghee and put a spoon in it. Line a plate or baking sheet with paper towels for the finished breads. Heat a cast-iron skillet over medium-high heat. Meanwhile, on a lightly floured surface, work the ball of dough into a 12- to 14-inch-long log. Cut into 12 equal pieces by cutting it in half, and then in half again; cut each of the quarters into 3 equal pieces. Return to the bowl and cover with a damp towel to prevent the dough from drying out. Roll the chapatis: Roll a piece of dough between your palms to form a ball, and then flatten with your palm. Dunk this puck in the bowl of whole-wheat flour, and then start rolling it out with a rolling pin, turning a quarter turn after each roll, until it\u2019s about 6 inches wide with an even thickness. After some practice you\u2019ll be able to roll the chapati and rotate it without picking it up; I do this by weighing down a little on my right hand and pushing the chapati around that way. Test the skillet by sprinkling a little flour on it; if it turns brown immediately, it\u2019s ready. Flap the chapati between your hands to remove any excess flour, then slap the chapati onto the skillet. It should start darkening almost immediately. When small bubbles start to form, 1 to 2 minutes, spread a little oil over the surface of the chapati, then flip. It should start to puff up. Spoon a little oil over this side too, and when it\u2019s puffed up a little more, about 1 minute more, flip. Press down on the edges of the chapati with your spatula or (if you\u2019re brave!) with a dry rag. This will seal the edges and encourage the entire chapati to puff up. If you spot any holes, press down on those too so the air doesn\u2019t escape. Allowing the air to stay inside the whole chapati makes it flaky and light. Don\u2019t fret if your first few don\u2019t puff up; it takes practice! They will still taste delicious. Remove the chapati to the paper towels. Repeat with the remaining dough, taking care to wipe any excess flour or oil from your pan occasionally and adjusting the heat as needed. Serve the chapatis warm. ","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 27502,"Spiced Candied Almonds Peanut or canola oil 4 cups almonds 1 cup plus 1 tablespoon confectioners' sugar, sifted and divided 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon 1 tablespoon cocoa powder Pinch salt, or more to taste 1/4 teaspoon freshly ground black pepper Instructions: In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F. Bring a large pot of water to a boil. Add almonds and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add 1 cup sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly. Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly. In a small bowl, stir together cayenne, cinnamon, cocoa, remaining 1 tablespoon sugar, a pinch of salt, and pepper. While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27503,"Raspberry Orange Freeze 1 cup orange juice 1 (12-ounce) package frozen raspberries 1 tablespoon sugar