For Meringue Cloud Cookies: Preheat oven to 200 degrees F. Line baking sheets with parchment paper. Dollop spoonfuls of meringue onto baking pans, alternatively you may use a pastry bag with a star tip. Bake for 2 hours until crisp. Turn off the oven and allow meringues to cool and completely dry out. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 69933,"Trifle Cake 1 bag frozen mixed berries 1/4 cup orange or almond liqueur 4 (3-inch) packaged individual sponge cakes, available on baking aisle 2 ounces, 1/4 cup, sliced almonds Instructions: In a saucepan, heat the frozen berries with the orange liqueur until the berries are warmed. Place the individual cakes on separate plates and top with berry mixture. Sprinkle the nuts on top and serve. ","[Chardonnay, Moscato, Riesling]" 69934,"Cauliflower-Goat Cheese Gratin 1 head cauliflower, cut into florets 2 cups heavy cream 1/2 pound Monterey Jack cheese, coarsely grated 2 cups grated Parmesan 6 ounces goat cheese, cut into small pieces Salt and freshly ground pepper Instructions: Preheat oven to 400 degrees F. Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 69935,"Arctic Char Burgers 1 small Kirby cucumber, unpeeled, very thinly sliced 1/2 small red onion, thinly sliced 1/4 cup rice vinegar 1 teaspoon sugar 1 pound arctic char fillet, skin removed 1 tablespoon whole-grain mustard 1 tablespoon capers 1 tablespoon chopped fresh dill Grated zest of 1 lemon Kosher salt 1 tablespoon vegetable oil 1 large ripe tomato, sliced 4 bagel thins, plain or \everything,\ split and toasted 2 cups baby arugula Instructions: Toss the cucumber and onions together in a medium bowl. Combine the vinegar, sugar and 1/4 cup water in a small saucepan and bring to a boil. Pour the hot vinegar mixture over the vegetables and toss. Chill until ready to serve. Chop half of the arctic char into rough 1/2-inch chunks. Cut the remainder into a 1/4-inch dice. Put the larger pieces in a food processor and add the mustard and pulse to make a chunky paste. Transfer the paste to a bowl and stir in the rest of the arctic char, the capers, dill, lemon zest and some salt. Form the mixture into four patties, each about 4-inches in diameter. Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until golden brown on the bottom, about 1 1/2 minutes. Flip and cook the other side until golden brown, about 1 1/2 minutes. Put a slice of tomato on the bottoms of each bagel thin and sprinkle with salt. Top each with 1/2 cup of the arugula and a burger. Using a slotted spoon, scoop up some of the pickled cucumbers and onions and mound on top. Cover with bagel tops and serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69936,"Ribollita 1/2 pound dried white beans, such as Great Northern or cannellini Kosher salt 1/4 cup good olive oil, plus extra for serving 1/4 pound large diced pancetta or smoked bacon 2 cups chopped yellow onions (2 onions) 1 cup chopped carrots (3 carrots) 1 cup chopped celery (3 stalks) 3 tablespoons minced garlic (6 cloves) 1 teaspoon freshly ground black pepper 1/4 teaspoon crushed red pepper flakes 1 (28-ounce) can Italian plum tomatoes in puree, chopped 4 cups coarsely chopped or shredded savoy cabbage, optional 4 cups coarsely chopped kale 1/2 cup chopped fresh basil leaves 6 cups chicken stock, preferably homemade 4 cups sourdough bread cubes, crusts removed 1/2 cup freshly grated Parmesan, for serving Instructions: In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator. Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid. Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes. Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes. Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 69937,"Lamb Chops with Anise 6 rib lamb chops, trimmed of excess fat 1/2 teaspoon dried thyme 2 tablespoons olive oil 1 tablespoon unsalted butter, plus 2 tablespoons 1/2 teaspoon minced garlic or garlic puree 1 teaspoon anise seeds 2 tablespoons balsamic vinegar Pinch sugar 2 tablespoons water Salt and freshly ground black pepper Instructions: Season both sides of lamb chops with salt and pepper. Press thyme into chops. Heat olive oil and butter in a 12-inch skillet. Sear chops for a minute on each side. Lower the heat and cook, uncovered, for 5 to 10 minutes depending on how well you like your chops done. Turn the chops occasionally while they cook. Remove them to a plate and set aside; discard almost all of the fat. Add garlic, anise seeds, balsamic vinegar, sugar and 2 tablespoons water. Scrape up juices and reduce until syrupy. Off heat, stir in 2 tablespoons butter and season to taste with salt and pepper; spoon over chops. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 69938,"Grilled Lobster with Mango Salad 4 lobster tails 16 slices pancetta, about 1/8-inch thick slices (4 per lobster tail) 1 whole avocado, halved and pitted 1 whole mango, peeled 1 whole jicama Salt and freshly ground black pepper Salt and freshly ground black pepper
Extra-virgin olive oil 1 lime, juiced 2 tablespoons chopped fresh mint leaves 1 whole jalapeno cl 4 green onions 4 whole ears of corn 3 tablespoons unsalted butter, at room temperature Instructions: Insert a metal skewer lengthwise into the meat of the lobster tails to keep them from curling. Put the tails into a large pot of boiling water and parboil for about 5 to 7 minutes. (We only want to cook them 3/4 of the way through, because the lobster tails will finish cooking on the grill.) Once parboiled, remove the skewers. Using kitchen shears, cut lengthwise down the underside shell of the tail to remove the meat. Discard the shells. Wrap the lobster tails crosswise with slices of pancetta. Tip: When wrapping the lobster meat in pancetta, wrap tightly and squeeze to make it stick. The fat from the pancetta acts as a glue. Once wrapped, put the lobster tail on the LOWEST HEAT of the grill. Remove the lobster tails from the grill to a serving platter. Mango Salad: Dice the avocado, mango, and jicama and add them to a serving bowl. Season with salt and pepper, to taste, then stir in a little olive oil, the lime juice and the mint. Keep chilled until ready to serve. Summer Salad: Grill the jalapeno and green onions for 2 to 3 minutes, and the corn for 5 to 7 minutes on the HOTTEST HEAT of the grill. Remove the vegetables from the grill to a cutting board. Slice the green onion, cut the corn off the cob, and dice the jalapeno pepper and add them to a small bowl. Season with salt and pepper, to taste. Melt the butter in a cast iron pan and stir in the seasoned vegetables. Keep the vegetables warm on the grill. When ready to serve transfer the vegetables to a serving bowl. Serve the lobster with the Mango Salad and Summer Salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 69939,"Butternut Squash and Sausage Lasagna 2 tablespoons olive oil 2 pounds sweet Italian sausage (if links, casings removed)
1 large yellow onion, diced
8 ounces white button mushrooms, chopped
3 cloves garlic, minced
Pinch of crushed red pepper
Two 15-ounce cans butternut squash puree
1 1/2 cups heavy cream
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
2 1/2 cups whole-milk ricotta cheese 1 cup finely grated Parmesan 1 cup chopped cooked kale (use a kitchen towel to squeeze out any excess moisture from the kale)
2 tablespoons minced fresh sage
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
Pinch of ground nutmeg
Sea salt 1 pound lasagna noodles Olive oil, for drizzling Nonstick cooking spray, for the casserole dish 4 cups shredded mozzarella
1/3 cup finely grated Parmesan Instructions: For the sauce: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the sausage and use a wooden spoon to break up the meat as it browns. When the sausage has cooked to golden brown, about 8 minutes, transfer it to a paper towel-lined plate to drain. Return the skillet to medium heat and add the remaining tablespoon olive oil. Add the onions and use a wooden spoon to scrape up any browned bits left on the bottom of the skillet. Deglaze with 2 tablespoons water. Cook until the onions are translucent, stirring occasionally, about 8 minutes. Add the mushrooms and cook until browned, 4 to 5 minutes. Stir in the garlic and a pinch of crushed red pepper and cook about 2 minutes. Add the sausage back to the skillet. Stir in the canned butternut squash, cream, salt and pepper. Set aside. For the filling: In a medium bowl, combine the ricotta, Parmesan, kale, sage, garlic powder, salt, pepper, eggs and nutmeg. Stir to combine and set aside. For the lasagna: Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Cook the lasagna noodles in the boiling water for half the time the package recommends. Drain and toss with a drizzle of olive oil to prevent them from sticking together. Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Spoon about a cup of the sauce into the dish, spreading it to cover the bottom. Arrange half the lasagna noodles over the sauce, then begin layering first with half of the ricotta filling, then half of the sauce, then half of the mozzarella. Continue layering with the remaining noodles, filling and sauce, finishing with mozzarella on top. Sprinkle with the Parmesan. Tap the casserole on the counter to force out any air bubbles. Bake until the cheese is golden brown and the lasagna is bubbling, 35 to 45 minutes. Let it rest for 15 minutes so it can set and be cut easily. ","[Chardonnay, Barolo, Chianti, Tempranillo]" 69940,"Frittata 8 extra-large eggs 2 tablespoons whole milk Salt and pepper 1 tablespoon butter 1 small onion, diced 4 small red potatoes, diced 1 cup diced Canadian bacon 1/4 cup sour cream 1/4 cup prepared salsa 1 bunch chives, chopped Instructions: Preheat oven to 400 degrees F. In a large bowl, whisk together eggs, milk, salt, and pepper until foamy. Melt butter in a cast-iron pan over medium heat. Add the onion and potatoes and cook thoroughly. Pour the eggs over the mixture. Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan. When the frittata is half set, add the ham. Transfer the pan to the heated oven. Bake for 10 minutes until puffed and golden. Top with sour cream, salsa, and chives before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69941,"Alligator Hushpuppies 3 tablespoons olive oil or unsalted butter 1 cup minced white onion
32 ounces canned creamed corn
1 pound cornmeal 8 ounces all-purpose flour 4 ounces milk 2 teaspoons baking powder
1/2 ounce sea salt
1/2 ounce sugar
2 pounds alligator filet
6 ounces duck bacon
6 ounces country ham
1-pint vegetable oil, for frying
16 ounces mayonnaise 1 1/2 ounces sriracha
1 1/4 ounces datil pepper sauce
1-ounce honey
16 ounces mayonnaise 4 ounces prepared horseradish
1-ounce relish
1/2 ounce grated fresh horseradish root
1 tablespoon datil pepper sauce, plus more to taste
2 tablespoons freshly squeezed lemon juice Instructions: For the hushpuppies: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook until beginning to show color, about 8 minutes. Let cool completely. Combine the creamed corn, cornmeal, flour, milk, baking powder, salt, sugar and sauteed onion in a large container. Cover and let sit overnight. For the honey datil sauce: Combine the mayonnaise, sriracha, pepper sauce and honey in a large bowl and mix well. Refrigerate until ready to serve, preferably at least a few hours. For the fresh horseradish aioli: Combine the mayonnaise, horseradish, relish, fresh horseradish root, pepper sauce and lemon juice in a large bowl and mix well. Refrigerate until ready to serve, preferably at least a few hours. Make the hushpuppies: Dice the alligator, duck bacon and ham into small uniform pieces (about 1/4 inch). Heat 2 tablespoons olive oil in a large pan or skillet over medium heat. Add the duck bacon and begin to cook. When the bacon is about half cooked, about 4 minutes, add the alligator and stir to combine. Cook the alligator through, about 5 minutes, then add the country ham and cook over medium or medium-low until the ham is heated through, being careful not to overcook the bacon. Turn off the heat, remove the meat from the pan and let cool to room temperature. Add the meat to the cornmeal batter and mix to combine. Heat 3 to 4 inches of the vegetable oil in a deep-fry pan to 320 degrees F. Spoon 2-ounce balls of batter into the oil and cook until golden brown, about 5 minutes per batch. Remove to a plate lined with paper towels and let cool slightly before serving with the honey datil sauce and fresh horseradish aioli. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69942,"Field Green Salad with Wildflower Honey and Blackberry Hazelnut Vinaigrette 1 tablespoon wildflower honey 1/4 cup blackberry vinegar 1 teaspoon minced shallots 1 tablespoon chopped parsley 1 tablespoon chopped chervil Salt and pepper 1/4 cup hazelnut oil 1/2 cup almond oil 1 pound baby field greens 1 cup edible wildflowers Instructions: To prepare the vinaigrette: in a small bowl, combine the honey, vinegar, shallots, herbs, salt, and pepper. Whisk together until well blended. Slowly whisk in the 2 oils until emulsified. Reserve. In another bowl, combine the field greens and edible flowers. Season with salt and pepper. Lightly dress with the prepared vinaigrette. Mound onto chilled salad plates. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 69943,"Shrimp Ceviche Kosher salt 2 pounds medium-small shrimp, peeled and deveined 8 limes, juiced 8 lemons, juiced 2 oranges, juiced, preferably sour oranges 2 large tomatoes, cut into 1/2-inch dice 1 red onion, cut into 1/2-inch dice 1 bunch cilantro, stemmed and roughly chopped 1 serrano cl, roughly chopped 2 large avocados, peeled, seeded, and cut into 1/2-inch dice 1 large cucumber, peeled and cut into 1/2-inch dice Tortilla chips, for garnish Instructions: In a large pot of boiling salted water, add the shrimp and simmer until just cooked through, about 5 minutes. Using a slotted spoon, transfer the shrimp to a bowl of ice water to chill. Drain the shrimp, cut into 1-inch pieces, and transfer to a bowl. Add the lime, lemon, and orange juice, stir to combine, and refrigerate for at least 4 hours and up to 6. Stir the tomato, onion, cilantro, and cl into the shrimp mixture and let sit at room temperature for about 20 minutes. When ready to serve, gently stir in the avocado and cucumber. Divide the ceviche among 8 chilled martini glasses and tuck 2 to 3 tortilla chips around the sides of each. ","[Vermentino, Sauvignon Blanc, Albari?o, Grner Veltliner]" 69944,"Rosemary Fougasse 1/2 batch Amy's Crusty Italian Bread 3 tablespoons fresh rosemary, chopped Instructions: Mix the dough according to the instructions given in the recipe. After the dough has taken its first rise for 1 1/2 to 2 hours (or overnight) it can be shaped into a fougasse. Place the dough on a lightly floured surface and pat it into a long narrow rectangle. Sprinkle a layer of chopped rosemary over the surface of the dough being careful to cover the edges too. Fold the dough in thirds like a business letter, the top third over the middle of the dough, then the bottom third over that, completely overlapping the two. Press the 3 open sides of the fougasse tightly shut. Cover the bread well with plastic wrap and let rise until doubled in bulk, about 1 to 2 hours. Thirty minutes before baking, preheat the oven to 475 degrees. Place a baking stone in the oven to preheat and position an oven rack just below the stone. Sprinkle a peel or upsidedown baking sheet generously with cornmeal and place the fougasse on top, stretching it slightly to make it into a square. Cut a decorative pattern, such as a leaf or a ladder, into the dough with a dough cutter. Spread and stretch the loaf until the cuts form large openings. Be sure the fougasse is loosened from the peel, then carefully slide it onto the baking stone. Using a plant sprayer, quickly mist the bread with water 8 to 10 times, then quickly shut oven door. Mist again after 1 minute. Then mist again 1 minute later. Bake for about 10 minutes, then reduce the temperature to 450 degrees and bake 15 minutes longer or until the loaf sounds slightly hollow when tapped on the bottom and the crust is a medium to dark brown. (If the crust is not brown enough, the bread will soften as it cools.) Transfer the bread to a rack to cool for at least 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 69945,"Spinach Salad with Pomegranate Dressing and Crispy Won Ton \Croutons
1/3 cup fresh orange juice 2 tablespoons pomegranate molasses 2 tablespoons extra-virgin olive oil 1/2 teaspoon salt 1/8 teaspoon black pepper Croutons, recipe follows 12 cups torn spinach (about 6 ounces) 1 cup thinly sliced red onion Two 11-ounce cans mandarin oranges in light syrup, drained 2 teaspoons ground cumin 2 teaspoons ground coriander 1/2 teaspoon salt 12 ounces won ton wrappers, cut into 1/4-inch strips 2 teaspoons vegetable oil Instructions: To prepare salad, combine juice, molasses, olive oil, salt, and pepper in a small bowl, stirring with a whisk. Combine Croutons, juice mixture, spinach, onion, and oranges; toss well to coat. Serve immediately. Preheat oven to 400 degrees. To prepare croutons, combine first 3 ingredients in a small bowl. Place won ton strips and vegetable oil in a large zip-top plastic bag; seal and toss to coat. Open bag. Sprinkle with cumin mixture; seal and toss to coat. Place won ton strips in a single layer on 2 baking sheets. Bake at 400 degrees for 8 minutes or until crisp; turn strips once. Cool. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 69946,"Braesola and Lightly Pickled Mushroom and Cauliflower Salad with Crispy Parmigiano 6 cremini mushrooms, stems removed and thinly sliced 1/2 small red onion, thinly sliced 1/4 head cauliflower, thinly sliced on a mandolin 3 fresh thyme springs, leaves picked Pinch crushed red pepper 1/4 cup red wine vinegar Kosher salt 1 cup coarsely grated Parmigiano 1/2 pound braesola, thinly sliced 2 1/2 cups baby arugula Big fat finishing oil Instructions: Combine the mushrooms, onion, cauliflower, thyme leaves, crushed red pepper, vinegar, and salt in a bowl. Toss well to combine, cover, and let sit at room temperature at least 1 hour, stirring once or twice. This will sort of cook the veggies and lightly pickle them. Preheat the oven to 375 degrees F. On a sheet tray lined with a silicone mat or parchment paper, make 4 flat circles of Parmigiano. Bake the Parmigiano disks until the cheese looks golden and lacy, 6 to 7 minutes. Remove the cheese rounds from the oven and let cool for 1 to 2 minutes, and then loosen them from the tray. Reserve. Divide the braesola between 4 serving plates. Toss the mushroom mixture with the arugula and a drizzle of big fat finishing oil. Taste to make sure the mix is delicious. Arrange a pile of the veggie mix on top of the braesola on each plate. Crumble a Parmigiano disk on each plate. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 69947,"Hash Browns 2 tablespoons olive oil 1 medium onion, chopped 1 large baking potato, baked, peeled, and diced Kosher salt and freshly cracked black pepper Instructions: In a heavy medium skillet, heat 1 tablespoon olive oil over medium heat. Add onions and saute until softened and caramelized. Remove onions from skillet. Add remaining tablespoon oil to skillet and heat. Add diced potatoes in an even layer in the skillet, season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking. Add onions back to skillet, press into a pancake. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69948,"Chicken Rundown 5 whole boneless, skinless chicken breasts, cut into large cubes 2 garlic cloves, minced 1 sprig fresh thyme 1 medium onion, finely chopped 1 teaspoon grated ginger 1 teaspoon minced Scotch bonnet cl 1 1/2 tablespoons oil 3/4 cup coconut milk 2 tablespoons heavy cream 2 tablespoons chopped cilantro leaves Kosher salt and freshly ground black pepper Instructions: In a bowl, combine the chicken, garlic, thyme, onion, ginger, and cl. Let marinate for 1 hour. Heat the oil in a skillet over medium heat. Add the chicken to the skillet and cook, stirring occasionally, until browned, about 4 minutes. Add the reserved marinade and cook for 1 minute more. Add the coconut milk, cream, and cilantro and lower the heat. Simmer for 6 to 8 minutes. ","[Riesling, Gewrztraminer, Pinot Gris, Moscato]" 69949,"Grilled Swordfish Salad with Fennel 1/4 cup finely diced red onion Pinch ground allspice Pinch cayenne pepper 1/2 teaspoon fresh grated orange rind 1/4 cup raisins plumped in 2 tablespoons orange juice Salt Olive oil 12 to 16 ounces swordfish steak 1 cup finely sliced fresh fennel 1/4 cup mustard vinaigrette 2 cups washed Boston lettuce leaves, dried and torn into pieces 1/4 cup toasted pine nuts Instructions: In the bottom of a mixing bowl combine the onion, pinch of allspice, cayenne pepper, orange rind and raisins in orange juice. Season to taste with salt and set aside. Brush the olive oil on both sides of the swordfish and grill for about 5 minutes a side or until just cooked through. Meanwhile dress the fennel with the vinaigrette. Make a wreath of lettuce leaves around the outside edge of a large plate. Make an inside circle of fennel on the inside wreath of lettuce leaves. Center the grilled swordfish in the middle of the plate; spoon the onion and raisin mixture over the swordfish and garnish with pine nuts. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 69950,"Threebean Salad with Bacon Dressing 8 cups water 1/3 cup dried black beans, rinsed and soaked overnight 1/3 cup dried red kidney beans, rinsed and soaked overnight 1 1/2 cups string beans, topped, tailed, and cut in 1inch lengths on the diagonal 4 strips smoked bacon, cut into small strips 2 tablespoons vegetable oil 3 tablespoons white wine vinegar 1 tablespoon honey 2 teaspoons Dijonstyle mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Lemon wedges, for garnish Instructions: In two medium saucepans, bring 5 cups of water (2 1/2 cups in each) to a boil. Drain the soaked black and red beans separately in a strainer. Add the black beans to one pot and the red beans to another, reduce the heat under both to medium, and simmer for about 45 minutes, until the beans are tender but not soft. Drain the beans separately in a colander and set aside, covered. Bring the remaining 3 cups of lightly salted water to a boil in one of the saucepans, and fill a large bowl with cold water and add several ice cubes to it. Cook the string beans for 3 to 4 minutes, depending on their size, until they are tender but still bright green. Immediately drain them and plunge them into the ice water to retain their green color. Drain and dry on paper towels. In a medium heavy skillet cook the bacon strips over medium heat until crisp. Remove the bacon with a slotted spoon and drain briefly on paper towels. Measure 1 tablespoon of the bacon fat and, in a small bowl, whisk it together with the vegetable oil, vinegar, honey, mustard, salt, and pepper. In a large serving bowl, combine all the beans and drizzle the dressing over. Toss gently just to coat all the ingredients evenly, crumble the bacon over the top and serve while still slightly warm, garnished with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 69951,"Cabbage and Green Bean Salad 1/2 pound haricots verts 1 medium head red cabbage, finely shredded 1 small head Napa cabbage 2 jalapeno pepper, minced 1 cup rice wine vinegar 3 tablespoons olive oil 1 tablespoon honey Salt and pepper 1/4 cup orange juice 1/4 cup lemon juice 1/4 cup lime juice 2 fresh basil leaves, cut into chiffonade 1 tablespoon finely chopped red onion 2 cups pure olive oil Instructions: In a large pot of boiling water, salted water over high heat, blanch the green beans for 1 minutes. Remove with a slotted spoon and shock in a large bowl of ice water, drain. In the same pot, add the red cabbage and blanch for 1 minute, remove with a slotted spoon and shock in the ice water, drain well. In a large bowl, combine the blanched red cabbage and the raw Napa cabbage, jalapeno pepper, vinegar, oil and honey, season to taste with slat and pepper. Transfer the mixture to a large saucepan and cook, covered, mixing occasionally, until cooked through. Combine the juices, basil, and onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper to taste. Place the cabbage in a serving bowl, toss with the citrus vinaigrette and fold in the haricots verts. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 69952,"Chicken, Three Ways 2 (3-pound) chickens 2 carrots, chopped 2 stalks celery, chopped 1 onion, quartered 2 garlic cloves 2 bay leaves 10 black peppercorns 1 cup white wine 4 chicken breasts, boneless and skinless* (See Cook's Note) Kosher salt Freshly ground black pepper 1 tablespoon unsalted butter 8 sprigs fresh thyme 1/4 cup white wine 2 garlic cloves, halved 1 tablespoon chicken broth 4 cups chopped, cooked chicken 1/2 cup finely chopped celery 1/2 cup finely chopped onion 1 tablespoon finely chopped celery leaves 1 tablespoon chopped parsley leaves 2 tablespoons mayonnaise 1 teaspoon Dijon mustard 1 teaspoon white wine vinegar Kosher salt Freshly ground black pepper Instructions: To begin: Cut the breasts from the chickens and refrigerate them until you are ready to use them. For the Broth: Put the rest of the 2 chickens into a large pot. Cover them with cold water. Bring the water to a simmer over medium-high heat, but do not let it boil. Skim off any fat and scum that rises to the surface. Once the water is simmering add the carrot, celery, onion, garlic, bay leaves, peppercorns, and white wine. Simmer slowly for 3 to 4 hours. Remove the chicken from the pot, set it aside to cool, cover, and refrigerate it. Strain the broth through a fine mesh strainer and refrigerate until ready for use. The broth can also be frozen. For the Poached Breasts: Season the breasts with salt and pepper. Place each breast into a small resealable plastic bag. Divide the butter, thyme, wine, garlic, and chicken broth evenly into the bags. Press out all of the air and seal the bags tightly. Keep refrigerated until ready to cook. Bring a large pot of water to a boil over high heat, then reduce the heat and bring it to a simmer. Add the bags to the water and submerge them; don't let the plastic catch the rim of the pan or they will melt. Poach them, stirring occasionally, until the chicken is firm and cooked through, about 10 minutes. Remove the bags from the water and serve the chicken immediately, using the liquid in the bags as the sauce. For the Salad: Pick the meat from the cooled chicken, discarding the skin and bones. Cut the meat into small pieces and put them into a bowl. Add the celery, onion, celery leaves, parsley, mayonnaise, mustard, vinegar, and salt and pepper, to taste. Mix until everything is evenly blended. Serve with salad leaves or make a sandwich. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69953,"Salsa Imperti Por Barbacoa 2/3 cup molasses 1/4 cup chipotles in adobe sauce, pureed (with adobo sauce included in puree) 3 garlic cloves, minced (or 1 1/2 teaspoons granulated garlic) 1 medium yellow onion, minced (or 1 tablespoon onion powder) 5 tablespoons Worcestershire sauce (or 1 tablespoon Worcestershire powder) Juice of 1 lemon 1 whole lemon, zested, and minced 1/4 cup soy sauce 2 cups ketchup 1 1/2 cups beer Instructions: Combine all and bring to a boil over medium heat. Simmer over low heat 15 minutes. Let cool, place in container, and refrigerate. The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 69954,"Citrus Salad 3 tablespoons olive oil 1 tablespoon orange juice
2 teaspoons honey
1 1/2 teaspoons champagne vinegar
1 teaspoon Dijon mustard
6 to 7 oranges, preferably a mix of regular and blood oranges (or just regular oranges) 4 limes 12 radishes, sliced Handful fresh mint leaves
Instructions: For the dressing: Add the oil, orange juice, honey, vinegar and mustard to a mason jar and shake to mix. For the citrus salad: Carefully cut off the peel of the oranges and limes to remove the pith, then slice. Layer the orange and lime slices on a plate and sprinkle over the radishes. Drizzle with some of the dressing and top with the mint leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 69955,"Ivey House Gator Chowder 3 ounces bacon grease 3 ounces clarified butter 4 ounces diced, peeled potato 4 ounces diced celery 3 ounces diced red bell pepper 3 ounces diced onion 1 teaspoon chopped garlic 1 teaspoon thyme 1 teaspoon seasoning salt Freshly ground black pepper 6 ounces all-purpose flour 4 ounces port wine 2 quarts water 2 ounces seafood base 4 ounces tomato sauce 1 pound trimmed, cubed alligator meat Instructions: In a medium saucepan, heat the bacon grease and butter over medium heat. Add the potatoes and cook for 2 minutes. Add all remaining vegetables, then cook for an additional 3 minutes. Add the seasonings and flour. Cook for 3 additional minutes. Do not brown ? leave blond. Add the port wine, water, and seafood base. Cook until the mixture thickens. Add the tomato sauce, and cook for 3 more minutes. Add the alligator meat. Cook for 5 more minutes ? do not overcook the gator. Adjust seasoning, to taste. Serve in large soup bowls. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 69956,"Yorkshire Pudding 4 large eggs 1 1/2 cups whole milk 1 1/2 cups all-purpose flour 1 teaspoon kosher salt 1/4 cup meat drippings or olive oil Instructions: Add the eggs, milk, flour and salt to a blender. Blend on high until completely smooth, then allow the batter to rest for 30 minutes. Preheat the oven to 425 degrees F. Place a 12-cup muffin tin in the oven over a baking sheet and allow the pan to preheat while the oven is preheating. After 20 minutes, remove the muffin tin from the oven and evenly pour the fat amongst the 12 cups (about 1 teaspoon of fat in each cup). Place the muffin tin back in the oven for 1 to 2 minutes to allow the fat to heat up. Remove the baking sheet from the oven and carefully fill each cup a third of the way with the batter. Immediately place the baking sheet back in the oven and bake until golden brown and puffed, about 15 minutes. Serve while still warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69957,"Pork Belly Sisig 2 pounds skin-on pork belly, cut into 3 equal pieces 6 whole star anise
2 dried bay leaves
2 scallions, 1 cut into 2-inch pieces, 1 sliced
1 head garlic, halved crosswise
One 1-inch piece ginger, sliced into coins about 1/4-inch thin
1 stalk lemongrass, smashed and cut into 2-inch pieces on the bias
1 tablespoon black peppercorns
Kosher salt and freshly ground black pepper
3 ounces chicken livers or 3 tablespoons canned liver pat
Vegetable oil, for brushing
1/4 cup calamansi juice
3 tablespoons liquid aminos
2 tablespoons soy sauce
1 tablespoon unsalted butter
1 medium Spanish onion, cut into small dice
6 cloves garlic, minced
3 Thai chiles, thinly sliced
Steamed jasmine rice, for serving Instructions: Add the pork belly, star anise, bay leaves, 2-inch pieces of scallion, garlic halves, ginger, lemongrass, peppercorns and 2 tablespoons salt to a large pot. Cover with about 3 quarts of water and bring to a boil over high heat. Reduce the heat to a simmer and cook until the pork is tender, about 1 hour. Let cool in the liquid to room temperature. This allows the pork to stay moist and absorb more flavor. Transfer the pork to a cutting board and pat dry. Set a grill for indirect cooking and heat to medium-high, about 400 degrees F. Place the pork skin-side down over the indirect heat portion of the grill. Close the lid and cook, until some of the fat is rendered and the skin is starting to crisp, about 20 minutes (see Cook\u2019s Note). Move the pork to the direct heat portion of the grill. Continue to cook until slightly charred and the skin is crisp, moving the pork when flare-ups occur, 15 to 20 minutes.
Skewer the chicken livers if using. Lightly brush with vegetable oil and season with salt and pepper.
Remove the pork from the grill and let cool. Place the livers on the direct heat portion of the grill and cook, turning every 2 to 3 minutes. Cook until firm and well done, about 12 minutes.
Cut the pork into 1/4-inch cubes and set aside. Finely chop the chicken livers and set aside.
Combine the calamansi juice, liquid aminos and soy sauce in a small bowl and set aside. Preheat a large cast-iron skillet over medium-high heat. Add the butter and pork and cook, continuously stirring and scraping any bits that stick to the pan as the pork begins to crisp, about 10 minutes. Be careful of any fat that splatters from the pan. Discard all but about 3 tablespoons from the skillet. Add the chopped livers, onions and minced garlic and cook, stirring occasionally, until the onions are slightly crispy, 3 to 4 minutes. Stir in the calamansi mixture and cook until slightly reduced, about 2 minutes. Turn off the heat and stir in the Thai chiles and scallions. Serve over jasmine rice.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69958,"Brown Sugar Skirt Steak 1/4 cup brown sugar Kosher salt and freshly ground pepper 1 pound skirt steak, trimmed and cut into 4 portions 1 large red onion, cut into thick rounds Olive oil 1 lime, cut into wedges, for serving Instructions:

1. Preheat a grill to high heat. Mix the brown sugar, 2 tablespoons salt, and 1 tablespoon pepper together in a small bowl. Rub into the steaks and set aside for 15 to 20 minutes.
2. Drizzle the onion with olive oil and season with some salt. Grill on each side until soft and darkly charred, about 8 minutes. Set aside.
3. Grill the steaks on high heat until crisp, about 2 1/2 minutes per side. Set aside to rest for 5 minutes, and then slice the steaks across the grain. Serve over the grilled onions with a lime wedge. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 69959,"Beto's Peruvian-Style Ceviche 1 pound fresh tilapia, cut into 1/2-inch cubes 3/4 cup fresh lime juice 3 tablespoons aji amarillo, cut into 1/4-inch dice* 2 tablespoons chopped fresh parsley 1 tablespoon olive oil 3/4 tablespoon minced garlic 1 teaspoon aji amarillo paste 1 teaspoon salt 1/2 teaspoon black pepper 1 red onion, cut into 1/4-inch-dice 2 ears fresh corn, husks on 1 sweet potato, cut into 1/4-inch slices 2 tablespoons chili powder 3 tablespoons grated Cotija cheese Tortilla chips, optional Instructions: For the ceviche: Combine the tilapia, lime juice, diced aji amarillo, parsley, olive oil, garlic, aji amarillo paste, salt, pepper and onion in a large mixing bowl and mix well. Cover and chill to marinate, at least 4 hours and up to 24 hours. For assembly: Preheat the oven to 325 degrees F. Roast the corn in the oven until tender, about 30 minutes. Let the corn cool 10 minutes before shucking and cutting cross-wise into 1-inch pieces. Set aside. Heat a deep-fryer or large skillet with oil to 350 degrees F. Deep fry the sliced sweet potato until tender and set aside. Place 4 ounces of the ceviche per bowl. Place 3 slices of fried sweet potato and 3 sections of roasted corn on each plate. Sprinkle the chili powder over the sweet potato and corn, and top the corn with the Cotija cheese. Place one bowl on each plate with the sweet potato and corn, and serve with the tortilla chips, if using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 69960,"Lynn's Buttermilk Pie 3 3/4 cup sugar 1/3 cup flour 1 teaspoon salt 1 stick butter, melted 1 cup buttermilk 1 tablespoon of your favorite flavoring (I usually use Mexican vanilla or lemon flavoring.) 6 eggs, lightly beaten Instructions: Preheat oven to 350 degrees F. Mix all ingredients well and pour into two deep dish single pie crusts. Bake until center is golden brown and firmly set (usually about one hour and 20 minutes). ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 69961,"Sunny's Bulgogi Dog 1 cup gochujang 1/4 cup creamed honey
   Freshly cracked black pepper
   Kosher salt
   1/4 cup rice wine vinegar 1/2 teaspoon white sesame seeds
   1/4 teaspoon red cl flakes
   4 scallions (green parts), julienned, then curled in ice water
   1 carrot, shaved into ribbons, then curled in ice water
   2 sweet onions, sliced Olive oil, for drizzling 4 beef hot dogs, brats or sausages (in casing), butterflied
   4 top-split buns
   Instructions: For the glaze: In a small bowl, mix the gochujang, honey, a few grinds of black pepper and a pinch of salt, adding a splash of water if needed to loosen to a glaze consistency. For the marinated veggies: In a bowl, toss together the rice wine vinegar, sesame seeds, cl flakes, scallions and carrots. Rest for 30 minutes at room temperature. For the hot dogs and onions: In a grill pan on medium heat (or on the grates of a grill on high heat), add the onions and a drizzle of olive oil. Brush the onions with the glaze and cook, moving them around, until charred and golden, 5 to 8 minutes. Transfer to a cutting board and give them a rough chop. Cover with aluminum foil. Add the hot dogs to the grill pan cut-side down and cook, flipping once, until heated through. On the flip, generously brush the cut side with the glaze. Remove from the grill and let rest with the onions under the foil. Dry toast the buns on each side. Add the onions to the buns first, then the hot dogs and some of the marinated vegetables. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 69962,"French Toast \Tacos
   6 slices applewood smoked bacon 6 teaspoons brown sugar 2 tablespoons honey 2 teaspoons ground cinnamon 1 cup heavy cream 1/2 cup chopped dark chocolate Pinch salt 6 eggs 2 cups whole milk 2 vanilla beans, halved and seeds scraped 1/2 cup sugar 6 slices brioche bread 4-ounces or 1 stick butter 2 cups strawberries, hulled and quartered 2 tablespoons sugar 2 bananas, thinly sliced 1 pint heavy cream 1/4 cup confectioners' sugar 1 teaspoon vanilla extract Instructions: Preheat the oven to 400 degrees F.
   To make the bacon: Lay the bacon on a baking sheet covered with nonstick mat or parchment paper. Sprinkle each piece of bacon with 1 teaspoon brown sugar. Drizzle the honey over the bacon and then sprinkle with cinnamon. Bake the bacon in the preheated oven until crispy, about 15 to 20 minutes.
   To make the ganache: While the bacon is cooking, make the ganache. In a small saucepan over low heat, bring the heavy cream to a simmer. Add the chopped chocolate and whisk until smooth. Remove from the heat, stir in the salt and pour into a bowl. Set aside.
   Remove the bacon from oven and cover to keep warm. Lower the oven temperature to 200 degrees F.
   To make the French toast: Whisk the eggs, milk, vanilla beans (pods and seeds), and sugar together. Lay the brioche slices in a baking dish and pour the egg mixture over the bread. Let the bread set for 10 minutes to absorb the liquid.
   Melt the butter in a large nonstick saute pan over medium heat. Gently add the egg-coated brioche to the pan and cook until golden on both sides, about 4 minutes per side. Transfer the toast to a baking sheet and keep warm in the oven until ready to serve.
   To make the garnish: In a bowl, gently stir the strawberries and sugar together and let set for 10 minutes.
   To make the whipped cream: Using a whisk or an electric hand mixer, whip the heavy cream for a few seconds and then add the confectioners' sugar and vanilla extract. Continue to whip the mixture to medium peaks and place in a serving bowl. Chill the whipped cream until ready to serve.
   Serve each piece of French toast with a slice of sweet bacon on top. Serve the toppings family-style. Hold a piece of toast in hand and top with a bacon slice and other toppings as you see fit. Fold the toast like a taco. Eating with your hands is highly recommended! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69963,"Cranberry-Orange Mule 1 1/2 cups cranberries, fresh or frozen 1/2 cup granulated sugar
   One 3-inch strip orange peel
   4 cups vodka 8 ounces very cold ginger beer 6 ounces cranberry vodka
   Few squeezes fresh lime juice
   1/2 orange, thinly sliced
   Crushed ice Sugared Cranberries, skewered, recipe follows 1 cup granulated sugar 2 cups cranberries, fresh or frozen 2 cups superfine sugar
   Instructions: For the cranberry vodka: Combine the cranberries, sugar, orange peel and 1/4 cup water in a medium saucepan and bring to a boil over high heat. Cook until the cranberries soften and pop, about 5 minutes. Pour the vodka into a large heatproof jar, then add the cranberry mixture. Let sit at room temperature for at least 3 days or up to 1 week. Strain and chill in the refrigerator before using. For the cranberry-orange mule: Mix together the ginger beer, cranberry vodka, lime juice and orange slices in a pitcher. Serve over crushed ice and garnish with skewers of Sugared Cranberries. Combine the granulated sugar and 1 cup water in a saucepan. Bring to a boil and cook until the sugar is dissolved. Add the cranberries and weight with a plate to submerge. Cover the pot and refrigerate for at least 8 hours and up to 48 hours. Strain the cranberries, reserving the syrup. (Refrigerate leftover syrup in an airtight container for up to 1 month.) Spread the superfine sugar on a baking sheet and toss the cranberries in the sugar. Refrigerate on the baking sheet, uncovered, for 1 hour. Toss again in the sugar before transferring to an airtight container. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 69964,"Cranberry Toffee Pudding 8 ounces dates, pitted and coarsely chopped (about 1 1/4 cups) 1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups all-purpose flour, plus for dusting the pan 8 tablespoons (1 stick) unsalted butter, at room temperature, plus for greasing the pan 1 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 large eggs, at room temperature
1 cup fresh cranberries, 12 cranberries reserved for topping 6 tablespoons (3/4 stick) unsalted butter 3/4 cup packed light brown sugar
1/2 teaspoon vanilla extract or 1/2 vanilla bean, split lengthwise and seeds scraped 1/2 teaspoon vanilla extract or 1/2 vanilla bean, split lengthwise and seeds scraped
1/4 cup heavy cream
Instructions: For the cake: Position an oven rack in the center of the oven; preheat the oven to 350 degrees F. Grease a loaf pan with butter and dust with flour; set aside. Combine the dates, baking soda and 1/2 cup water in a small saucepan over high heat. Bring to a boil, then remove from the heat and set aside. Place the salt and flour in a medium bowl and whisk to combine; set aside. Combine the butter and brown sugar in a stand mixer fitted with a paddle attachment. Beat on medium speed until light and airy, about 5 minutes, stopping occasionally to scrape down the sides of the bowl. Add the vanilla extract; then beat in the eggs, one at a time, just until incorporated. Remove the bowl from the mixer and stir in the date mixture until well combined. Add the flour mixture and the cranberries, and stir just until incorporated (don't overmix). Pour the batter into the prepared loaf pan. Arrange the reserved cranberries, evenly spaced, on top. Bake on the center rack of the oven until the center of the cake is set and a cake tester inserted into the middle comes out clean, 45 to 55 minutes. Meanwhile, prepare the toffee sauce. For the toffee sauce: Melt the butter in a medium saucepan over medium heat. When it foams, add the brown sugar and vanilla extract; stir once. Heat until the mixture is bubbling and has turned the color of maple syrup, about 5 minutes. While stirring, carefully add the cream in a slow stream. Cook until the sauce bubbles up and increases in volume, about 2 minutes. Remove from the heat. When the cake is finished cooking, remove the pan from the oven and place on a cooling rack to cool. Once the cake is cool, run a knife around the perimeter of the cake and invert the pan to unmold the cake. Place the cake upright on a serving plate. Serve at room temperature or slightly warmed, covered in warm toffee sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69965,"Baked Apples with Rum 1/2 cup dark brown sugar 1/2 cup dark rum 1/2 cup water Kosher salt 1/2 teaspoon ground nutmeg 1 teaspoon ground cinnamon 6 whole cloves 6 small to medium-size apples, preferably a \sturdy\ variety like Rome or Granny Smith, washed and cored 6 cinnamon sticks 2 tablespoons butter, cut into small pieces 1 cup apple cider Rum raisin ice cream, optional Sour cream, optional Instructions: These are so satisfying and don't break the calorie bank if eaten without the ice cream. They can also be made without the rum. I have suggested rum raisin ice cream because I love the combination, but vanilla ice cream or even lemon sorbet would be just as delicious. For the glaze: In a medium saucepan, combine the dark brown sugar, rum, water, 1/2 teaspoon salt, nutmeg, cinnamon, and cloves. Stir to blend and bring to a simmer over medium heat. Cook and reduce for 3 to 4 minutes to allow the sugar and other ingredients to blend together. Prepare the apples: Preheat the oven to 375 degrees F. In a baking dish large enough to hold all of the apples, arrange the apples in a single layer. Put a cinnamon stick inside the cavity made from coring each apple. Pour the glaze over the apples and top each with pieces of butter. Add the cider to the bottom of the dish and place it in the center of the oven. Cook the apples, basting them from time to time, 25 to 30 minutes, or until they are tender but not mushy. Cook's Note: Smaller apples will take less time. Serve with scoops of ice cream or sour cream, if desired or just by themselves. They are also delicious leftover. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 69966,"Chocolate Cups with Whipped Cream 2/3 cup whole milk 1 egg 2 tablespoons sugar Pinch salt 1 cup semi-sweet chocolate chips 2 tablespoons hazelnut liqueur or dark rum 1 cup whipping cream Mint sprigs, for garnish, optional Instructions: Heat milk in a small pan over moderate heat until it comes to a boil. In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth. Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs. Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 69967,"Breakfast Cookies 1 1/2 sticks unsalted butter 1 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2 heaping cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 heaping cup quick oats
1/2 cup shredded coconut 1/4 cup flax seeds 1/4 cup sunflower seeds
3/4 cup dried apricots, chopped 1/2 cup dried cherries
1/2 cup chopped pecans
1/4 cup golden raisins
Instructions: Preheat the oven to 375 degrees F. In the bowl of an electric mixer, cream the butter together with the brown sugar and granulated sugar. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add the oats, coconut, flax seeds and sunflower seeds. Fold in the apricots, cherries, pecans and raisins. Drop the batter onto cookie sheets with a cookie scoop or two spoons. Bake for 12 minutes, then cool on a rack. Eat and feel guiltless, because there's no chocolate in this cookie! ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 69968,"Broiled Salmon With Tomato Cream Sauce 1 1/2 cups frozen lima beans 1 1/2 cups frozen peas Kosher salt and freshly ground pepper 2 tablespoons unsalted butter
1 tablespoon chopped fresh parsley 4 6-ounce center-cut salmon fillets (preferably wild) 1 medium shallot, minced 2 tablespoons white wine vinegar 2 tablespoons tomato paste 1/4 cup heavy cream 1 tablespoon chopped fresh tarragon, parsley or dill Instructions: Preheat the broiler. Combine the lima beans and 1 cup water in a medium saucepan over medium heat; bring to a simmer, then cover and cook until almost tender, about 7 minutes. Add the peas, 1/4 teaspoon salt, and pepper to taste; cover and cook until the peas and beans are tender, about 5 more minutes. Drain and return to the pan. Add 1 tablespoon butter and the parsley; stir to coat. Meanwhile, put the salmon skin-side down on a baking sheet lined with foil; season lightly with salt and pepper. Broil until browned on top, 6 to 8 minutes. Heat the remaining 1 tablespoon butter in another saucepan over medium heat; add the shallot and cook until translucent, about 2 minutes. Add the vinegar and boil until reduced by half, about 2 more minutes. Stir in the tomato paste, then add the heavy cream and 3/4 cup water and simmer until thickened, about 2 minutes; stir in the herbs. Drizzle over the salmon and serve with the bean mixture. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69969,"TV Dinner Cake Nonstick baking spray, for the pan One 15.25-ounce box devil's food cake mix (plus required ingredients)
1 cup white vanilla frosting
4 lemon candy chews
1 cup lime green candy-coated chocolates
1/4 cup mini orange candy chews
1 cup caramel sauce
6 crisp rice marshmallow treats
1/2 cup cocoa powder
Instructions: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch disposable aluminum cake pan with baking spray. Prepare the devil's food cake mix according to the package instructions. Pour the batter into the prepared pan. Bake until the cake springs back when pressed in the center, 20 to 25 minutes. Let cool completely.
With a short end of the cake pan facing you, use a knife to cut a vertical line through the center that divides the cake in half. Fold a 13-inch length of aluminum foil onto itself several times so you have a roughly 3-by-13-inch piece that will fit inside the pan and into the line cut into the cake. This will serve to divide the entree from the side dishes.
Turn the cake so that a long side is facing you. For the mashed potatoes, pipe or spread the vanilla frosting over the right side of the top half of the cake. Press together the lemon candy chews and place in the center for a pat of butter. For the peas and carrots, pile the lime green coated chocolates and mini orange candy chews over the left side of the top half of the cake.
For the Salisbury steak, pour about 3/4 cup caramel sauce over the entire bottom half of the cake. Stack and press 3 marshmallow treats together into one block, then press in the edges and corners with your fingers to round them. Repeat with the remaining treats. Put the cocoa powder in a shallow dish and press the treats into the powder so they are completely coated. Tap off any excess and arrange these Salisbury-steak-lookalikes on top of the cake. Pour a little caramel sauce over each treat for gravy.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69970,"Clams with Toasted Bread Crumbs with Orange Zest and Angel Hair 1 pound angel hair or cappellini pasta 4 (6-ounce) cans whole baby clams, drained and liquid reserved 3/4 cup chicken broth 1 small red onion, diced 2 teaspoons finely grated orange zest 1/2 cup seasoned dry bread crumbs 1/2 cup pasta cooking water Instructions: Cook pasta according to package directions. Combine clams, broth, onions and orange zest in a large skillet over medium-high heat. Bring to a simmer and simmer 5 minutes. Toast bread crumbs in a small, dry skillet over medium heat. Drain pasta, adding 1/2 cup of cooking water to clam mixture in skillet. Simmer 1 minute. Place pasta in a large serving bowl. Pour over clam mixture and top with toasted bread crumbs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 69971,"Roasted Kabocha Hummus with Spicy Crunchy Seeds 1 medium kabocha squash Extra-virgin olive oil, for drizzling Kosher salt and freshly ground black pepper
1 cup raw pepitas (pumpkin seeds) 1 tablespoon extra-virgin olive oil
1/2 teaspoon granulated garlic
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon ground cumin
Kosher salt and freshly ground black pepper
One 15.5-ounce can chickpeas, drained 1/4 cup tahini
1/4 cup extra-virgin olive oil, plus more for drizzling 1 teaspoon paprika, plus more for garnish 1/2 teaspoon ground cumin
1 clove garlic, peeled
Kosher salt and freshly ground black pepper
1 tablespoon fresh flat-leaf parsley, finely chopped
Pita chips or toast points, for serving Instructions: For the squash: Preheat the oven to 350 degrees F. Remove the skin from the squash and cut open down the middle. Scoop out the seeds and reserve for later. Cut each half into eighths. Spread out on a roasting pan and drizzle lightly with olive oil. Sprinkle with salt and pepper. For the spicy seeds: Pour the pepitas on a baking sheet and drizzle with olive oil. In a small bowl, combine the granulated garlic, paprika, cayenne and cumin. Mix well and sprinkle over the pepitas. Season with salt and pepper. Place both the squash and seeds in the oven. Roast the squash until tender and caramelized around the edges, 25 to 30 minutes. Remove and allow to cool. Roast the seeds until toasted and crunchy, 12 to 15 minutes. Remove and allow to cool on the baking sheet so they get extra crispy. For the hummus: In a blender, combine the chickpeas with an equal amount (by volume) of the roasted squash pieces. Add the tahini, olive oil, paprika, cumin and garlic. Start the blender on low, then increase the speed, using the blender tamper to push down the ingredients into the blades to get a smooth consistency without having to water down the mixture too much. If you need to, stop and scrape down the sides occasionally. Season with salt and pepper and continue to blend until you have a smooth puree. Add a little water if needed to get the mixture moving. Scrape out the hummus and place into a wide serving bowl. Drizzle with olive oil, sprinkle with paprika and fresh parsley and scatter the spicy seeds around the edge. Serve with pita chips or toast points. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 69972,"Chicken Scarpariello 1 whole 3 pound chicken, backbone removed and split down the breastbone 1 tablespoon dijon mustard 1 tablespoon lemon juice 1 tablespoon white wine 1 clove garlic, sliced 1/4 teaspoon chili pepper flakes 1 tablespoon fresh rosemary, chopped 1/2 cup olive oil 1 carrot, chopped 1 stalk celery, chopped 1 medium onion, chopped 2 rosemary sprigs Salt and pepper to taste 2 tablespoons olive oil 1 tablespoon sliced garlic 1 cup broccoli florets, steamed 1 cup red potatoes, roasted and sliced 1/2 cup button mushrooms, Sauteed 1/4 cup white wine 1 cup chicken stock Juice of one lemon 1 tablespoon fresh rosemary, chopped 2 tablespoons butter Salt and pepper to taste Instructions: Preheat oven to 400 degrees. Place chicken in roasting pan and set aside. Mix mustard, lemon juice, wine, garlic, pepper, rosemary and oil in a bowl and pour over chicken halves. Marinate for at least 4 hours or overnight. After fully marinated, add carrot, celery, onion and rosemary to roasting pan evenly around and under chicken. Season with salt and pepper. Roast in oven for 45 minutes or until juices run clear when pierced with a fork. Remove from oven and let settle. Cut into 8 pieces.; Heat a medium size saute pan, add olive oil and saute for 1 minute. Add broccoli, mushroom and potatoes, saute for 2 minutes. Add chicken, wine and cook until wine reduces. Add chicken stock, cover and cook on low-flame for 10 minutes. To plate, remove chicken from pan and place on large platter. Add lemon, rosemary and butter to remaining sauce. Season to taste. Pour over chicken.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 69973,"Molten Chocolate Cake with Crushed Candy Canes 1 1/4 sticks unsalted butter Granulated sugar, for the ramekins 1/2 (6-ounce) bag semisweet chocolate chips 3 eggs 3 egg yolks 1 1/2 cups powdered sugar, plus a little more for dusting 1 teaspoon vanilla extract 1/2 cup all-purpose flour 2 candy canes, smashed to bits Instructions: Preheat the oven to 425 degrees F. Melt 1/4 a stick of butter in a small saucepan over low heat. Paint the inside of 6 ramekins or aluminum souffle cups with butter. Coat the inside of each ramekin with granulated sugar. Reserve. Put the remaining stick of butter and chocolate chips in a large mixing bowl. Set the bowl on a saucepan filled with about 1-inch of boiling water. Be sure that the bowl is not touching the water. Gently stir the butter and the chocolate together until melted and the mixture is smooth. Turn off the heat and reserve. Combine the eggs, yolks, sugar and vanilla in the bowl of a stand mixer. (This can also be done with a hand beater.) Beat the egg mixture until it doubles in size, and gets very thick and very pale. Gently whisk the melted chocolate and butter into the egg mixture. Remove the bowl from the mixer and gently stir in the flour. Pour the batter into the prepared ramekins. Arrange the ramekins on a baking sheet and bake in the preheated oven for 14 to 15 minutes. Remove the cakes from the oven and let rest for 3 to 4 minutes. Remove the cakes from the ramekins, and arrange them on individual serving plates. Dust with powdered sugar and garnish with crushed candy cane. HOHOHOHOHO!!! ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 69974,"Almost-Famous Animal-Style Burgers 2 tablespoons vegetable oil, plus more for brushing 2 large onions, finely chopped Kosher salt 1/4 cup mayonnaise 2 tablespoons ketchup 1 tablespoon sweet pickle relish 1/2 teaspoon white vinegar 2 pounds ground beef chuck (preferably 60% lean) 4 hamburger buns, split 1/4 cup sliced dill pickles 3/4 cup shredded iceberg lettuce 4 to 8 thin slices tomato Freshly ground pepper 1/4 cup yellow mustard 8 slices American cheese Instructions: Heat the vegetable oil in a large skillet over medium-low heat. Add the onions and 3/4 teaspoon salt, cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (If the onions brown too quickly, reduce the heat to low.) Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 more minutes; transfer to a bowl and set aside. (The onions can be made up to 3 days ahead; cover and refrigerate, then reheat before using.) Mix the mayonnaise, ketchup, relish and vinegar in a bowl; set aside. Shape the beef into 8 patties, about 4 inches wide and 1/2 inch thick. Heat a griddle or skillet over medium heat; lightly brush with vegetable oil. Toast the buns on the griddle, split-side down. Spread each toasted bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with a few pickles, some lettuce, 1 or 2 slices tomato and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.) Season both sides of the patties with salt and pepper. Working in batches if necessary, put the patties on the griddle and cook 3 minutes. Spread about 1 1/2 teaspoons mustard on the uncooked side of each patty, then flip and top each with 1 slice cheese; continue cooking about 2 more minutes for medium doneness. Top 4 of the patties with caramelized onions, then cover with the remaining patties, cheese-side up. Sandwich the double patties on the buns. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 69975,"Bacon Cheese Grits with Collard Greens 4 slices bacon, chopped 1 onion, chopped 2 cups chicken stock 2 cups whole milk Kosher salt and freshly ground black pepper 1 cup quick cooking grits 1 cup grated smoked Gouda 2 tablespoons heavy cream Butter, to finish Chopped chives, for garnish 1 large bundle collard greens (about 1 pound), washed well 1 tablespoon olive oil 5 garlic cloves, minced Kosher salt and freshly ground black pepper 1/4 cup chicken stock Instructions: For the Grits: Add the bacon to medium saucepan over medium heat. Stir with a wooden spoon until some of the fat is rendered. Add the onion and saute until tender and the bacon is cooked and crisp, about 3 to 5 minutes. Add the chicken stock, milk, and salt and pepper, to taste, and bring to a boil. Once boiling, gradually add the grits in a low steady stream, whisking continually. Reduce the heat to low and stir frequently until the liquid is almost absorbed and the grits are thick, about 10 minutes. Add the smoked Gouda, whisking all the while to melt the cheese. Stir in heavy cream and butter. Taste for seasoning and add salt and pepper, if needed. Sprinkle with chives and serve immediately with the Collard Greens. For the Collard Greens: Remove and discard the tough stems and center ribs of the collard greens. Stack the leaves and roll tightly into a cylinder. Thinly slice the collards into ribbons about 1/16th of an inch thick. Repeat with any remaining collard greens. Heat a large skillet over medium heat and add the olive oil. When the oil shimmers add the garlic and saute for 30 seconds. Add the collard greens, toss quickly with tongs, and saute until bright green, about 3 to 4 minutes. Season with salt and pepper, to taste. Stir in the chicken stock and cook until the liquid evaporates, another 2 minutes. Serve immediately with the Grits. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 69976,"Fennel and Celery Slaw Salad 3 tablespoons white wine vinegar 2 teaspoons sugar 1/3 cup extra-virgin olive oil 1/2 pound shredded slaw salad mix 1 bulb fennel, trimmed, reserve a handful of fronds 4 ribs celery from the heart, thinly sliced on an angle 10 leaves fresh basil, thinly sliced Salt and freshly ground black pepper Instructions: Mix vinegar and sugar in the bottom of a bowl and whisk in oil. Add slaw to bowl. Chop fennel fronds and add to cabbage. Quarter the fennel bulb, cut away the core and thinly slice, add to cabbage. Add the celery and basil to the salad, toss to combine, season liberally with salt and pepper, to your taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 69977,"Grilled Garlic Caesar Salad 1/2 cup plain low-fat Greek yogurt 3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 anchovy fillets
1 clove garlic, chopped
1/2 cup grated Parmesan, plus more for topping Kosher salt and freshly ground black pepper
3 tablespoons olive oil 2 cloves garlic, smashed
2 romaine lettuce hearts, halved lengthwise
1 1/2 cups cubed, stale crusty bread, such as baguette (about 4 inches of baguette) Kosher salt and freshly ground black pepper
Instructions: For the dressing: Combine the yogurt, oil, lemon juice, mustard, anchovy and garlic in a blender with 3 tablespoons of water and blend until smooth. Add the Parmesan and pulse to combine, then season with salt and pepper. For the salad: Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until aromatic and golden, about 3 minutes. Remove the garlic. Brush the cut side of the lettuce with some of the garlicky oil. Add the bread cubes to the skillet with the remaining oil and cook, stirring often, until golden brown on all sides, about 5 minutes. Transfer to a bowl and season lightly with salt and pepper. Heat a large, double-burner grill pan over medium-high heat. Season the lettuce with salt and pepper. Grill the cut side of the lettuce until marked and just starting to wilt, about 3 minutes. Serve the lettuce and croutons drizzled with dressing and topped with Parmesan. Unused dressing keeps refrigerated in an airtight container up to 1 week. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 69978,"Apple, Pear and Walnut Salad 2 tablespoons red wine vinegar 2 1/2 tablespoons orange juice 1 orange, zested 1/2 cup raisins 4 apples, preferably use 2 to 3 different kinds 2 pears, preferably red and green 2/3 cup walnuts, toasted and coarsely chopped 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Instructions: In a large bowl whisk together vinegar, orange juice, zest, and raisins. Core and cube apples and pears. Add fruit and walnuts to a bowl and drizzle with oil. Toss well to combine. Season, to taste, with salt and pepper. Refrigerate 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 69979,"Snappy Scallop Ceviche 4 sweet potatoes 1 1/2 pounds bay scallops 2 1/4 cups fresh lime juice (11 to 12 limes) 1/3 cup sweetened shredded coconut 1/2 small red onion, halved and thinly sliced 2 jalapenos, seeds removed and thinly sliced in rounds 1/4 cup raisins 1/2 cup coconut milk 1/4 cup freshly chopped cilantro leaves, plus leaves, for garnish 1 tablespoon chopped fresh oregano leaves Salt Freshly ground black pepper Sweetened shredded coconut, for garnish Canchita, recipe follows 3/4 cup canola or vegetable oil. 1 pound chulpe corn Salt Instructions: Preheat oven to 350 degrees F. Wash sweet potatoes and place in a deep saucepan with cold water to cover. Bring to a boil and cook until tender. Remove from heat, drain and allow to cool enough to handle. Peel off the skin, slice into 1/2 inch pieces, and set aside. Place the bay scallops in a medium bowl and toss gently with the lime juice. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour. Place the coconut on a rimmed baking sheet and toast until golden brown, about 5 minutes, stirring every few minutes so the coconut toasts evenly. Set aside. Drain the scallops and transfer to a clean bowl. Add the onions, jalapenos, raisins, toasted coconut, coconut milk, chopped cilantro, oregano, and salt and pepper, to taste. Mix well and refrigerate for at least 30 minutes and up to 3 hours. Sprinkle with cilantro leaves and the reserved toasted coconut and serve with Canchita on the side. Canchita, the Un-popped Popcorn of Peru: Heat the canola or vegetable oil in a large pot over medium-high heat for 2 minutes. Add the chulpe corn, cover the pot and reduce the heat to medium. Once you hear the kernels pop (like popcorn), shake the pot vigorously to prevent the kernels on the bottom from burning. Once the popping slows, after about 8 to 10 minutes, drain the canchita in a strainer and rub with a paper towel to remove excess oil. Season with salt while the corn is still warm and serve with Scallop Ceviche. Yield: 1 pound un-popped popcorn Prep Time: 5 minutes Cook Time: 15 minutes Inactive Prep Time: 10 minutes Ease of preparation: easy ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 69980,"Orecchiette with Broccoli and Chickpeas 1 1/4 cups canned chickpeas, drained 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 teaspoons salt, plus more to taste 1 generous cup broccoli florets or broccoli rabe 3 to 4 ounces orecchiette 4 tablespoons minced red onion, optional 1 tablespoon minced garlic 1/2 teaspoon red pepper flakes, optional 1 cup diced canned plum tomatoes, optional Freshly ground black pepper 2 tablespoons Toasted Bread Crumbs, recipe follows, optional Grated pecorino, for serving, optional Instructions: Put the chickpeas in a bowl and drizzle with a bit of olive oil. Bring a large pot of water to a boil. Add the salt and then drop in the broccoli and cook until tender but not too soft, 4 to 5 minutes. Remove with a slotted spoon and refresh in cold water to set the color. Drain and set aside. If using broccoli rabe, chop coarsely. Then drop the orecchiette into the same boiling salted water. While the pasta cooks, heat the 2 tablespoons olive oil in a saute pan over medium heat. Add the onion, if using, and cook until tender, about 8 minutes. Add the garlic, red pepper flakes, if using, and chickpeas and cook for 2 minutes. Add the tomatoes, if using, and broccoli and cook until hot. Season, to taste, with salt and pepper. Drain the pasta when it is al dente and add it to the broccoli sauce, along with the toasted bread crumbs, if using. Warm through. Transfer to a warmed bowl and sprinkle with pecorino, if desired. Toasted Bread Crumbs: Heat the oven to 350 degrees F. In a food processor, pulse 2 cups diced country-style bread, crusts removed, until you have coarse crumbs. Toss the crumbs in a bowl with 4 tablespoons (1/2 stick) unsalted butter, melted, or olive oil; 1 teaspoon salt; and 1/2 teaspoon freshly ground black pepper. Spread the crumbs on a baking sheet. Bake, stirring occasionally, until golden, about 20 minutes. The crumbs can be stored in the pantry in a covered container for up to a month. ","[Chardonnay, Vermentino, Grner Veltliner, Tempranillo]" 69981,"Baked Caramel Custard 1/2 cup brown sugar 2 cups skim milk 1/4 cup sugar 1/8 teaspoon salt 3 eggs, beaten 1/2 teaspoon vanilla extract Instructions: Preheat oven to 350 degrees F. Melt brown sugar in a saucepan over medium heat until it turns to liquid and begins to caramelize. Pour into 6 custard cups, shaking cups to make sure the sugar is evenly distributed. Don't touch the sugar because it will be very hot. Mix the remaining ingredients together and pour into each custard cup. Fill a large baking pan with 1-inch of hot water. Place custard cups in the water bath and bake for about 45 to 50 minutes, or until just set. Cool in the baking pan until they reach room temperature. Remove from water bath and chill. To serve, quickly turn each cup over onto an individual serving plate. The sugar will have turned into a delicious syrupy glaze. For an extra treat, serve with fruit and whipped cream. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 69982,"Basil-Lime Rum Fizz 1/2 cup sugar 1 teaspoon black peppercorns 1/2 teaspoon allspice berries 1 cup packed fresh basil, plus 2 leaves 1/2 small lime, cut into wedges, plus 1 wedge for garnish 1 1/2 ounces light rum 1/3 cup chilled nonalcoholic ginger beer
1/2 ounce dark rum Instructions: Make the basil syrup: Bring 1 cup water, the sugar, peppercorns and allspice berries to a simmer in a medium saucepan over medium heat. Cook, stirring, until the sugar dissolves, then continue to simmer until slightly reduced, 3 to 5 minutes. Remove from the heat and stir in the 1 cup basil. Let cool, then strain into a liquid measuring cup. Refrigerate at least 1 hour. (You should have about 1 cup syrup, enough for 8 cocktails.) For each drink: Muddle the lime wedges and 2 basil leaves in a shaker with 3/4 ounce of the basil syrup. Add the light rum, fill with ice and shake well. Strain into a tall glass filled with ice and top with the ginger beer. Float the dark rum on top by pouring it over the back of a spoon. Garnish with a lime wedge. ","[Riesling, Sauvignon Blanc, Moscato, Cava]" 69983,"Spaghetti with Olives and Bread Crumbs 1 pound spaghetti 3/4 cup extra-virgin olive oil 2/3 cup seasoned dried bread crumbs 1/4 teaspoon sea salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 3/4 cup pitted and roughly chopped black olives (recommended: kalamata) 3/4 cup pitted and roughly chopped large green olives (recommended: Bella Di Cerignola) 1/3 cup freshly grated Parmesan 1/4 cup chopped fresh flat-leaf parsley Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the bread crumbs and 1/4 teaspoon each of the sea salt and pepper. Stirring constantly, cook the breadcrumbs until golden brown, about 2 minutes. Drain the pasta, reserving 1 cup of the pasta water. Stir the pasta into the bread crumb mixture. Remove the pan from the heat and add the black and green olives. Add the Parmesan cheese and 3 tablespoons of the parsley. Season the pasta with salt and pepper, to taste. Gently toss to coat, adding reserved pasta water, if needed, to loosen the pasta. Transfer to a large serving bowl and garnish with the remaining parsley. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 69984,"Baby Spinach Salad with Warm Wild Mushroom and Blueberry Vinaigrette 2 pints blueberries, plus more for garnish 3/4 cup olive oil 1/4 cup red wine vinegar 1 small red onion, diced 2 cups wild mushrooms, trimmed and cleaned Kosher salt and freshly ground black pepper 1 head frisee lettuce, chopped 3 cups baby spinach 1/4 cup Marcona almonds, toasted 1/4 cup crumbled blue cheese (recommended: Point Reyes Blue Cheese) Instructions: In a large saucepan, stir together the blueberries, olive oil, red wine vinegar, and red onion. Place the pan over medium heat and bring to a simmer. Stir in the mushrooms and heat for 1 to 2 minutes, until mushrooms are heated through. Turn off the heat. Cover to keep warm.
In a large bowl, toss the frisee and baby spinach together with the warm dressing. Divide the salad among salad plates and top each salad with a sprinkle of almonds, a few crumbles of cheese, and some blueberries. Serve immediately. ","[Chardonnay, Pinot Gris, Riesling, Gavi]" 69985,"Holy Mackerel Tortilla 6 medium potatoes, scrubbed, but not peeled 1 1/2 tablespoons olive oil 2 large onions, peeled, thinly sliced 4 cloves garlic, peeled, minced 3 small smoked mackerel fillets, broken apart in chunks 9 eggs 1/4 cup whipping cream Salt and freshly ground black pepper Instructions: Preheat oven to 350 degrees F. Place whole potatoes in saucepan of cold water. Bring to the boil, add a good pinch of salt, and cook for about 12 minutes, or until just tender. Drain, allow to cool completely, and thinly slice. Heat 1 tablespoon of the oil in an 8-inch nonstick (ovenproof) frying pan over medium heat. Add the onion, and cook until soft and translucent, about 3 to 5 minutes. Add the garlic and cook another 2 minutes, stirring frequently. Continue cooking until the onions become a little caramelized, and are reduced to a quarter in volume. You don't want to let anything get too brown. Remove the onions from the pan, and set aside. Prepare the mackerel by peeling the skin off one side and breaking into smallish pieces with your hands. Add the remaining oil to the pan, and layer up, alternating the potato slices, onions and mackerel chunks. Aim for at least 3 or 4 layers. Whisk the eggs, cream, salt, and pepper in a bowl, and pour over the layers, lifting the bottom a little to encourage even distribution. Let cook 2 minutes or so on the burner to get a nice base and start to cook the sides. Place the pan in the oven for 25 to 35 minutes, or until browned, and cooked through. When it's ready the edges will be browning, and the top will be puffed up with no signs of runny egg. Run a sharp knife around the edge and inverting a serving platter on top of the pan, flip the tortilla over, and turn out onto the platter, and slice into wedges. This dish is great served hot out of the oven or equally good served up cold or at room temperature as leftovers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 69986,"Bread Soup 2 heaping spoonfuls goose fat or duck fat 6 cloves garlic, minced 1 bay leaf Handful chopped fresh thyme 3 cups/750 ml chicken stock
Salt and freshly ground pepper 2 large slices day-old baguette or other bread, toasted Grated Comte or gruyere cheese, for serving Chopped fresh parsley, for serving Instructions: Melt the fat in a soup pot and add the garlic, cooking for 2 minutes. Add the bay leaf and thyme and pour in the stock. Simmer for 30 minutes. Season with salt and pepper. Lay a slice of toasted bread in the bottom of each soup plate. Ladle the stock over the bread. Sprinkle with the cheese and parsley, and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69987,"Affogato 4 scoops high-quality vanilla ice cream 4 shots espresso 1/4 cup hazelnut liqueur Instructions: Scoop ice cream into 4 martini glasses. Equally distribute the 4 shots of espresso and the hazelnut liqueur over the ice cream. ","[Barolo, Barbaresco, Dolcetto]" 69988,"Cilantro Salt 1 bunch cilantro leaves 3/4 cup kosher salt 3/4 cup sea salt Instructions: Place all ingredients in food processor and pulse until salt is bright green. ","[Riesling, Sauvignon Blanc, Vermentino]" 69989,"Louisiana Turkey Pull 2 tablespoons olive oil 1 large yellow onion, sliced (about 1 1/2 cups) 3/4 cup shredded carrots 1 red bell pepper, chopped (about 1 1/2 cups) 4 cloves garlic, crushed 2 teaspoons cayenne pepper 1 tablespoon ground cumin 2 tablespoons paprika 1 tablespoon chili powder 1 tablespoon dried oregano 1/2 tablespoon white pepper 6 turkey drumsticks, skin removed 3 (14-ounce) cans chicken broth Dipping Sauce, recipe follows 6 whole wheat pitas 3/4 cup apple cider vinegar 2 tablespoons honey 1/2 cup spicy mustard 1 teaspoon crushed red pepper flakes Instructions: Heat olive oil in a 10-inch nonstick Dutch oven over medium heat. Add onions, carrots and bell peppers and saute until soft, about 2 minutes. Add garlic and stir until well mixed. Add cayenne, cumin, paprika, chili powder, oregano, and white pepper; saute for 1 minute. Add the turkey legs and stir at least 30 seconds so that legs are completely coated in the spices. Cover with chicken broth and bring to a simmer. Reduce heat to low and cover. Cook for 4 hours or until meat is tender and separates easily from the bone. Shred the turkey drumsticks and toss the meat with the dipping sauce. Stuff the pitas with the turkey mixture. Serve immediately. In a medium bowl, mix all ingredients together. Cover and refrigerate for at least 1 hour so that flavors meld. Bring to room temperature before tossing the turkey in the sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 69990,"Spicy Beef Chili 1 pound coarsely ground beef chuck 1 teaspoon dried thyme leaves 1/2 teaspoon dried sage leaves 1 clove garlic, minced 2 tablespoons olive oil 1 medium yellow onion, chopped 2 cloves garlic, chopped 1/2 shallot, chopped 1 red bell pepper, seeded, chopped 1/2 jalapeno pepper, halved, seeded chopped 1 tablespoon chili powder 1/4 teaspoon cayenne pepper, or to taste 1/2 teaspoon ground chipotle pepper, or to taste Salt, to taste 1 cup Gallo burgundy wine One 16-ounce can crushed tomatoes One 16-ounce cans black beans, drained and rinsed One 16-ounce bag corn chips Instructions: In a medium, hot soup pot brown the chuck with the thyme, sage and garlic. When browned remove and drain beef. Set aside. In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno. Saute until vegetables begin to brown, about 7 to 10 minutes. Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan. Add Gallo burgundy and cook until liquid is reduced by 1 half. Add tomatoes and bring to a boil. Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour. Serve with corn chips. Chili may be made, up to 2 days in advance and kept covered and refrigerated. Reheat to serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 69991,"Microwave Apple Cinnamon Oatmeal 1 apple, preferably McIntosh, cored and coarsely chopped 1 cup rolled oats 1/4 teaspoon ground cinnamon Pinch kosher salt 2 cups water 2 tablespoons pure maple syrup 1/4 cup toasted pecans Instructions: Combine the apple, oats, cinnamon, and salt in a large microwave-safe bowl water, and stir in the water. Cover and seal with plastic wrap or a tight fitting lid and heat in the microwave on high until apples are soft and most of the liquid is absorbed, about 8 minutes. Stir in the maple syrup. Divide between 2 bowls and top with the nuts. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer]" 69992,"Beet Galette 2 8.8-ounce packages fully cooked beets, cut into 1/4- to 1/8-inch-thick rounds 1 1/2 teaspoons fresh thyme, chopped 3 tablespoons extra-virgin olive oil, plus more for brushing Kosher salt 1 round refrigerated pie dough (half of a 14-ounce package) All-purpose flour, for dusting 4 ounces soft garlic-and-herb cheese (such as Boursin) 1 small onion, thinly sliced 2 tablespoons balsamic vinegar 2 tablespoons chopped walnuts 1 tablespoon finely chopped chives 4 cups mesclun greens Instructions: Preheat the oven to 425? F. Pat the beets very dry with paper towels. Toss in a large bowl with the thyme, 1 tablespoon oil and 1/2 teaspoon salt. Roll out the pie dough on a lightly floured surface into a 13-inch round; place on an inverted baking sheet. Spread the cheese evenly on the dough, leaving a 1 1/2-inch border. Shingle the beet rounds over the cheese. Fold in the edges of the dough over the beets, pleating as needed. Lightly brush the dough with olive oil. Bake until the edges and bottom of the galette are golden brown, 25 to 30 minutes. Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the onion, season with salt and cook, tossing occasionally, until the onion is golden and caramelized, about 15 minutes. Add 1 tablespoon balsamic vinegar and cook until the liquid is absorbed, 1 more minute. Top the galette with the caramelized onion, walnuts and chives. Cut into 4 wedges and divide among plates. Whisk the remaining 1 tablespoon balsamic vinegar and 1 tablespoon olive oil in a large bowl. Add the greens, season with salt and gently toss. Serve with the galette. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69993,"Linguini with White Clam Sauce 1/4 cup extra-virgin olive oil 1 teaspoon red pepper flakes 4 to 6 cloves garlic, finely chopped 1 tin flat fillet of anchovies, drained, 6 or 7 fillets 2 tablespoons fresh thyme leaves, 4 or 5 sprigs stripped or 1 1/2 teaspoons dried 1 cup dry white wine 1 cup clam juice or chicken stock 1 can (15 ounces) fancy whole baby clams 1 lemon, zested 1 pound linguini, slightly undercooked, about 6 to 7 minutes 1/4 cup chopped parsley leaves Lots of black pepper and some coarse salt Crusty bread, for mopping Instructions: Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil. Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 69994,"Grilled Chicken Parmesan 4 boneless, skinless chicken breast halves Extra-virgin olive oil, for brushing
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1 cup marinara sauce, store-bought or homemade
4 slices fresh mozzarella 4 tablespoons grated Parmesan Instructions: Preheat an outdoor grill to medium-high. Make sure the grates are clean so the chicken doesn't stick. Arrange a chicken breast between two sheets of plastic wrap. On a work surface, using a meat mallet or small heavy pan, pound the chicken evenly until it is 1/4-inch (6 millimeters) thick. Remove the plastic wrap and transfer to a baking sheet; repeat with the remaining chicken breasts. Brush both sides of each chicken cutlet lightly with oil. Combine the salt, pepper and garlic powder in a small bowl and sprinkle evenly over both sides of the chicken cutlets. Place the chicken cutlets on the grill and cover the grill. Cook for 3 to 4 minutes. Flip and spread a few tablespoons marinara sauce over each cutlet and top with a couple pieces of mozzarella and 1 tablespoon Parmesan. Cover the grill and cook until the cheese is melted and the chicken is cooked through, 3 to 4 minutes longer. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 69995,"Pulled Pork Barbecue 3 tablespoons paprika 1 tablespoon garlic powder 1 tablespoon brown sugar 1 tablespoon dry mustard 3 tablespoons coarse sea salt 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt 1 1/2 cups cider vinegar 1 cup yellow or brown mustard 1/2 cup ketchup 1/3 cup packed brown sugar 2 garlic cloves, smashed 1 teaspoon kosher salt 1 teaspoon cayenne 1/2 teaspoon freshly ground black pepper Pan drippings from the pork 12 hamburger buns 1 recipe Cole Slaw, recipe follows Pickle spears, for serving 1 head green cabbage, shredded 2 carrots, grated 1 red onion, thinly sliced 2 green onions (white and green parts), chopped 1 fresh red cl, sliced 1 1/2 cups mayonnaise 1/4 cup Dijon mustard 1 tablespoon cider vinegar 1 lemon, juiced Pinch sugar 1/2 teaspoon celery seed Several dashes hot sauce Kosher salt and freshly ground black pepper Instructions: Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight. Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart. While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it. When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes. While the pork is still warm, you want to \pull\ the meat: Grab 2 forks. Using 1 to steady the meat, use the other to \pull\ shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce. To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side. Combine the cabbage, carrots, red onion, green onions, and cl in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 69996,"Chocolate Pots de Creme 6.5 ounces 72 percent bittersweet chocolate, finely chopped 1 1/4 cups heavy cream
3/4 cup whole milk
5 large egg yolks
2/3 cup sugar
2 teaspoons vanilla bean paste
Instructions: Position a rack in the middle of the oven and heat the oven to 325 degrees F. Put the chocolate into a medium bowl. Combine the cream and milk in a small saucepan and bring to a boil over medium heat. Pour the hot cream over the chocolate. Let sit for 30 seconds or so to allow the chocolate to melt, then stir together until smooth. In a small bowl, whisk together the egg yolks, sugar, and vanilla paste. Slowly stream the egg mixture into the chocolate mixture, whisking constantly. Strain the custard through a fine-mesh sieve into a bowl or pitcher, then pour into six 4-ounce ramekins or ceramic cups or bowls. Arrange the ramekins in a baking dish or pan and carefully add enough hot water to come about two-thirds of the way up the sides of the ramekins. Carefully place the baking dish in the oven and bake for 30 minutes. Remove the baking dish from the oven and let the pots de creme sit in the hot water for 5 minutes. If they still appear very jiggly in the middle, let them sit for another 5 minutes in the hot water. You want the custards to be very firm around the edges and to barely move toward the center when gently shaken. Remove the ramekins from the hot water and let cool in a cool area of the kitchen before serving, or chill to serve cold. ","[Riesling, Pinot Gris, Gewrztraminer, Moscato]" 69997,"Vegetable Fried Rice 2 tablespoons vegetable oil 1 large egg, beaten Kosher salt 2 cups baby spinach 1/2 cup chopped broccoli florets 1/2 cup chopped red bell pepper 1/4 cup shredded carrots 1/4 cup thinly sliced snow peas 1 teaspoon minced garlic 1 teaspoon finely grated fresh ginger 1 teaspoon soy sauce 3 cups cold cooked long-grain white rice 1 teaspoon toasted sesame oil Instructions: Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate. Add the remaining tablespoon oil, then add the spinach, broccoli, bell pepper, carrots, snow peas, garlic, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until crisp-tender, about 2 minutes. Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the sesame oil and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 69998,"Marshmallow Fudge Recipe 1 (7-ounce) jar marshmallow cream (clouds) 1 1/2 cups white sugar (princess's diamonds) 2/3 cup evaporated milk (mountain snow) 1/4 cup butter (candy bricks) 1/4 teaspoon salt (the lost sea) 3 cups milk chocolate chips (from the milky way) 1/2 cup chopped nuts (hidden forest) 1 teaspoon vanilla extract (magical island) Instructions: Line an 8 by 8-inch pan with aluminum foil. Set aside. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter, and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly until thick. Remove from heat and pour in the milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours or until firm. Cut to small squares and wrap in the \dream\ or parchment paper. ","[Chardonnay, Riesling, Moscato, Merlot]" 69999,"Lamb Ragu with Potato Gnocchi: Pasticcio di Agnello con Gnocchi di Patate Potato Gnocchi, recipe follows 2 pounds boned leg of lamb, trimmed and cut into 1-inch cubes 1/2 large yellow onion, sliced thinly 2 bay leaves 2 medium cloves garlic, peeled and smashed 1 sprig fresh rosemary 5 tablespoons olive oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 2/3 cups dry red wine (recommended: Montepulciano) 1 cup lamb or veal stock 1 small eggplant 6 ounces Pecorino Romano (4 ounces grated and the rest broken into medium to large pieces ) 1 pound potatoes Idaho or russet (about 3 to 4 medium to large potatoes) Pinch salt, plus 1/2 tablespoon kosher salt 2 1/2 cups all-purpose flour, plus additional for rolling and shaping 2 teaspoons olive oil 1/4 cup purified water Instructions: Prepare the gnocchi according to the recipe. Keep the gnocchi covered and refrigerated until ready to use. Preheat the oven to 400 degrees F. Combine the lamb, onion, bay leaves, garlic, and rosemary in a roasting pan (see Cook?s Note for clay roasting alternative). Drizzle the lamb mixture with 2 to 3 tablespoons of the olive oil, season with salt and pepper and mix well. Roast the lamb turning it after about 20 minutes. Cook until the meat begins to brown, about 40 minutes. Add the wine and stock, stir to coat, then reduce the oven temperature to 350 degrees F. Braise until the lamb is tender and cooked through, about 30 minutes more. Meanwhile, peel and trim the eggplant then cut it into ?-inch cubes. Heat the remaining 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Fry the eggplant, turning it frequently, until golden. Remove the eggplant from the skillet using a slotted spoon. Allow the eggplant to drain on a plate lined with paper towels. Add the eggplant and the gnocchi to the lamb stew. Top the stew with both the grated and broken pieces of Pecorino Romano cheese. Return the pot to the oven and cook until the liquid has reduced and is thickened by the melted cheese, about 15 minutes more. Remove the lamb from the oven and allow the stew to rest for 10 minutes. Spoon lamb with gnocchi, eggplant and sauce into warm bowls and serve. Place the potatoes in a medium size saucepan. Add a pinch of salt and enough water to cover the potatoes by 2 inches. Bring the contents of the pot to a boil over high heat. Reduce the temperature and simmer until the potatoes are tender, about 30 minutes. Drain the potatoes and allow them to cool just enough to handle. Peel, then mash or rice them. Place the flour and the salt in a mixing bowl. Add the warm smoothly mashed potatoes. Using a wooden spoon, mix the ingredients together. Drizzle the potato dough with olive oil and 1/4-cup of water. Mix well, incorporating all of the ingredients and forming a smooth ball. Set the dough aside for 10 minutes to relax. Working on a floured surface, divide the dough into 8 equal pieces. Roll each portion of dough into a rope about 1/2-inch in diameter. Cut each rope into 1/4-inch pieces. Shape each piece of dough into a small ball. Roll the dough balls over the tines of a fork then set them aside on a lightly floured baking sheet. Bring 6 quarts of salted water to a boil over high heat. Reduce the heat so that the water is at a simmer. Working in batches, add gnocchi to the pot (shaking off any excess flour). Stir gently and cook the gnocchi until they float then remove them with a slotted spoon. They can be dressed and served at this point or chilled in an ice bath, drained then dressed with a little olive oil if they are to be held for several hours. Once cooked gnocchi can be stored in the refrigerator but should be eaten the same day they are made. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 70000,"Thermos of Grok/Hot Toddy 1 cup boiling water 2 count pour of rum, or to taste 2 teaspoons honey 3 thin lemon slices Instructions: Combine ingredients in thermos and shake. ","[Rum, Brandy, Whiskey]" 70001,"Mango-Raspberry Margarita Float 2 shots silver tequila 1 scoop mango sorbet
1 scoop raspberry sorbet
Juice of 1 lime
Lemon-lime soda, for topping Instructions: Pour the tequila into a tall glass. Add the mango and raspberry sorbet and the lime juice. Top with the lemon-lime soda and stir. ","[Tequila, Moscato, Sauvignon Blanc]" 70002,"Rarebit Smash Burgers with Pub Potatoes and Horseradish Sauce 2 large Russet potatoes EVOO, for the pans 4 slices bacon, cut into 1/2-inch pieces Salt and freshly ground pepper 1 cup sour cream 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh dill 1 clove garlic, finely grated or pasted 2 tablespoons prepared horseradish 4 tablespoons chopped fresh parsley Splash of half-and-half or whole milk 2 pounds 80-percent ground beef (if you grind your own, use 1/2-pound each skirt steak, brisket and sirloin) About 3 tablespoons Worcestershire sauce 2 teaspoons dry mustard 1 teaspoon cayenne pepper or 2 teaspoons hot sauce 1 small white or yellow onion, very thinly sliced 1/2 cup Irish stout, such as Guinness 1/2 pound sliced Cotswold or extra-sharp yellow Cheddar Brioche or potato rolls, lightly toasted Bread-and-butter pickles, for topping Watercress, for topping Instructions: Peel the potatoes, then slice into thin wedges or cut into 3/4-inch dice. Heat a skillet over medium-high heat and add a drizzle of EVOO. Add the bacon and cook until crisp, then drain on a paper-towel-lined plate. Add the potatoes to the fat in the skillet and season with a little salt and lots of pepper. Cook until browned, 5 to 6 minutes. Cover with foil and cook for 5 minutes. Remove the foil and cook until crisp, 7 to 8 more minutes. Mix the sour cream, chives, dill, garlic, horseradish, 2 tablespoons parsley and half-and-half or milk in a small bowl. Season with salt and pepper. Mix the beef, Worcestershire sauce, dry mustard cayenne or hot sauce and the remaining 2 tablespoons parsley in a large bowl. Sprinkle with salt and lots of pepper. Heat a cast-iron skillet or griddle over medium-high heat. Brush with oil, then add the beef mixture in 4 loose balls of equal size (do not shape them with your hands). Flatten with a spatula into 3/4-inch-thick patties. Scatter the onion slices over the top and press in with the spatula. Cook for 3 minutes, then flip and press the onion into the patties. Cook for 2 more minutes. Douse the pan with the beer and lay the cheese over the patties. Cover and cook until the cheese melts, about 1 minute. Serve the burgers on the rolls with pickles and watercress. Drizzle the horseradish sauce over the potatoes and serve on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70003,"Choucroute Garni 1/4 pound slab bacon, chopped 4 large bratwurst 4 (1-inch) pork chops, bone-in (about 1 pound) 1 medium onion, chopped 2 pounds sauerkraut, drained 1 medium potato, peeled and grated 1 teaspoon caraway seeds 4 juniper berries 3 tablespoons brown sugar, or to taste 1 (16-ounce) can low-sodium chicken stock 1/2 cup Riesling Water to almost cover Instructions: Preheat oven to 350 degrees. In a large Dutch oven or oven-proof pot with lid, saute the bacon until browned. Remove the bacon and all but 2 tablespoons of the bacon grease. Brown the bratwurst and the pork chops on all sides, then set them aside. Add the onion and saute until translucent. Add the sauerkraut and saute 5 minutes. Add the potato, caraway seeds, juniper berries and the brown sugar and stir to combine. Place the browned bratwurst and pork chops on top of the sauerkraut mixture. Add the chicken stock, Riesling and water. Place lid on top and bake for 45 minutes. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Chianti]" 70004,"Croquembouche 2 sticks (16 tablespoons) unsalted butter, at room temperature 1 1/3 cups sugar
2 cups all-purpose flour
Food coloring, in color of choice
1 1/2 sticks (12 tablespoons) unsalted butter 2 teaspoons sugar
1/2 teaspoon fine salt
2 cups all-purpose flour
6 large eggs 1 large egg yolk
Vanilla Pastry Cream, recipe follows 4 cups sugar 1 cup light corn syrup
1 cup sugar 6 tablespoons cornstarch
Pinch fine salt
4 cups milk
6 large egg yolks, beaten
Seeds from 1 vanilla bean pod
2 tablespoons unsalted butter
Instructions: Arrange a rack in the middle of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. For the craquelin: Add the butter and sugar to a stand mixer bowl fitted with the paddle attachment and beat until combined. Add the flour and beat to combine. Stir in a few drops of food coloring of choice and beat until uniform in color. Scoop the paste out onto a sheet of parchment paper with a rubber spatula. Cover with another piece of parchment paper and use your hands to press out into an even sheet. Then roll gently a few times with a rolling pin to flatten to an even 1/8-inch thick. Transfer to a baking sheet and freeze for 20 minutes. When the craquelin is frozen, remove it from the freezer. Peel the top piece of parchment off and cut rounds with a 3/4-inch round cutter. For the choux dough: Meanwhile, combine the butter, sugar, salt and 2 cups water in a medium saucepan over low heat. Once the butter has melted, bring it to a boil over medium heat. As soon as it boils, remove the pan from the heat and sift the flour directly into the pan. Stir the mixture into a paste with a wooden spoon; you will have to beat it hard. Return the pan to medium heat. Stir the batter continuously until it pulls away from the sides of the pan and is slightly shiny, about 3 minutes. Transfer the batter to a stand mixer bowl fitted with the paddle attachment and beat until slightly cooled, about 3 minutes. Add the eggs, one at a time, incorporating each one thoroughly before adding the next. Fit a large pastry bag with a plain round tip and fill with the choux dough. Pipe twelve 2-inch circular mounds, about 2 inches apart, onto the prepared baking sheet. If the batter has a peak, dab it smooth with a wet fingertip. Beat the egg yolk with 1 tablespoon water and brush the surface of the puffs with the beaten yolk. Using a small offset spatula, gently lift the craqulin rounds off the parchment and place on top of the cream puffs. Bake on the middle rack for 20 minutes, then reduce the oven temperature to 325 degrees F and continue baking until the puffs are golden brown, light, airy and crisp, 30 to 35 more minutes. If the cream puffs still don't feel completely dry and crisp at the end of the baking time, poke a hole in the bottom with a paring knife and place them back into the oven for a few more minutes to crisp up. Remove from the oven and cool completely on a wire rack. Fill a pastry bag with a small plain tip with the Vanilla Pastry Cream. Fill each puff with the pastry cream from the hole in the bottom. To assemble: Mix the sugar, corn syrup and 1 cup water together in a heavy-bottomed pot and bring to a boil. Continue to boil until it reaches the hard crack stage at 300 degrees F. Use the hot syrup to adhere the puffs to about a 16-inch foam cone covered in foil, or pile up to form a mound. If the hard candy caramel gets too thick, heat it gently. Whisk together the sugar, cornstarch and salt in a saucepan. Add the milk, eggs and vanilla bean seeds and whisk to combine. Turn the heat to medium-high.Whisk often to keep it from sticking to the bottom of the pan. Once thick, after about 10 minutes, turn off the heat, add the butter and stir until combined. Pour the pastry cream into a bowl and cover with plastic wrap directly on the surface. Place in the fridge to cool completely, about 2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70005,"Ultimate Ham Sandwich 1 large egg yolk (from a pasteurized egg) 1 tablespoon white wine vinegar or champagne vinegar Kosher salt 1/2 cup vegetable or grapeseed oil 1/2 cup extra-virgin olive oil Instructions: Spread Homemade Mayonnaise (recipe follows) on a thick slice of crusty white or rye bread. Top with Bibb lettuce, sliced tomato, thick slices of leftover ham, a few dill pickle slices and sliced cheddar cheese. Spread whole-grain mustard on another slice of bread, then close the sandwich. Whisk the egg yolk, vinegar and 1 tablespoon water in a medium nonreactive heatproof bowl (glass or ceramic). Fill a large bowl with ice water and set aside. Bring 2 inches water to a simmer in a saucepan over medium-low heat. Set the bowl with the yolk mixture over the saucepan (do not let the bowl touch the water). Slowly whisk until a thermometer inserted into the yolk mixture registers 150 degrees F, 4 to 5 minutes. Set the bowl with the yolk mixture in the ice water to stop the cooking; whisk just until the mixture is lukewarm (do not let it get cold). Put the bowl with the yolk mixture on a damp towel. Add 1/4 teaspoon salt. Combine the oils in a measuring cup. Whisking constantly, slowly drizzle the oil into the bowl in a thin stream until smooth and thick. If at any point the oil is not emulsifying into the mixture, stop adding the oil and whisk to combine before continuing. Whisk in 1 to 2 teaspoons water if the mayonnaise is too thick. Season with salt. Cover and refrigerate up to 4 days. Yield: 1 cup ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70006,"Barbecue Sausage French Bread Pizzas 1 24-inch loaf soft French or Italian bread 1/4 cup extra-virgin olive oil 2 cloves garlic, grated 1/2 teaspoon dried oregano Kosher salt and freshly ground pepper 6 ounces smoked sausage, thinly sliced 1 small onion, thinly sliced 1 green or red bell pepper, sliced 1/2 cup barbecue sauce 2 cups shredded Monterey Jack cheese (about 8 ounces) 1 cup shredded smoked cheddar cheese (about 4 ounces) Chopped fresh cilantro, for topping Instructions: Preheat the oven to 500?. Line a rimmed baking sheet with foil. Trim the ends from the bread, then cut into 4 equal pieces; split each piece in half. Arrange the bread cut-sides up on the prepared baking sheet. Mix 3 tablespoons olive oil with the garlic and oregano. Brush the oil on the cut sides of the bread, then season with salt and pepper. Bake until lightly toasted, 4 to 5 minutes. Let cool slightly. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until crisp, about 5 minutes. Transfer to a plate with a slotted spoon. Add the onion and bell pepper to the skillet and season with salt and pepper. Cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Stir in 1/4 cup barbecue sauce and cook until the vegetables are glazed, about 2 minutes.
Combine the Monterey Jack and cheddar in a medium bowl. Sprinkle about 1/4 cup of the cheese mixture on each bread slice, then top with the onion-pepper mixture, sausage and remaining cheese. Bake until the cheese is melted and bubbling, about 8 minutes.
Microwave the remaining 1/4 cup barbecue sauce in a microwave-safe bowl until warm, about 30 seconds. Drizzle on the pizzas and sprinkle with cilantro.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]

" 70007,"Rum-Brined Pork Tenderloin Po' Boy Kosher salt 2 tablespoons light brown sugar 4 cloves garlic, smashed 1-inch piece fresh ginger, sliced 4 allspice berries, optional 1/2 cup dark rum 2 pork tenderloins (about 12 ounces each) 1 tablespoon olive oil Freshly ground pepper 1 shallot, thinly sliced 1/4 head red cabbage, thinly sliced Kosher salt 1 tablespoon roasted peanut oil or extra-virgin olive oil 1 tablespoon red wine vinegar 1/4 cup Creole mustard 2 to 4 tablespoons mayonnaise or sour cream 4 hero rolls 4 slices (about 1/4 pound) Swiss 1 jar sweet pickles 1 jar pickled peppers, optional Instructions: To brine the pork: Combine 1 1/2 cups cold water, 3 tablespoons salt, sugar, garlic, and ginger in a medium saucepan. Bring to a boil, remove from the heat, and stir in the rum. Cool to room temperature. Put the tenderloins in a bowl or shallow container and pour the brine over them. (Or put the tenderloins and brine in a large re-sealable plastic bag.) Cover and refrigerate at least 1 hour or up to 4 hours. Meanwhile make the slaw: Soak the shallots in cold water for 5 minutes. Toss the cabbage, shallots and 1 1/2 teaspoons salt in a colander set in the sink. Set aside to drain for at least 30 minutes and up to 1 hour. Rinse the cabbage and pat dry. Toss with the peanut oil and vinegar in a large bowl and season with salt.
Preheat a grill to medium-high heat. Drain and pat the tenderloins dry, then brush with the olive oil and sprinkle with pepper. Grill the tenderloins, turning as needed to mark all sides, and until an instant-read thermometer inserted in the thickest part of the tenderloin registers 145 degrees F, about 8 minutes per side. Set the tenderloins on a cutting board to rest for 5 minutes before slicing.
While the tenderloins cook, toast the rolls on the grill. Brush the bottom half of the toasted rolls with the Creole mustard and mayonnaise. Lightly melt the cheese on the top halves of the toasted bread.
Thinly slice the tenderloins and layer on the bread with the slaw, pickles, and pickled peppers, if desired. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 70008,"Yellowfin Tuna Salad with Tomato Stack 16 slices of sashimi Yellowfin tuna 6 tomatoes of different variety 15 French green beans, blanched 1 small red onion, shaved 1 bunch of chives, cut into 1/2-inch sticks 3 anchovy fillets 1 ounce roasted garlic 2 tablespoons of Dijon mustard 1/2 cup of red wine vinegar 1/2 cup of extra virgin olive oil 2 tablespoons of capers Instructions: For the vinaigrette: Puree anchovy, garlic, mustard, and caper and red wine vinegar. Slowly emulsify with olive oil. Season with salt and pepper. For the salad: Slice different tomato varieties 1/4-inch thick and place in a mixing bowl. Season with salt and pepper. Marinate with nicoise vinaigrette, then toss with green beans, red onions, and chives. Arrange tomatoes into a stack layered with green beans and onions and place in center of 4 serving plates. Garnish each stack with 4 slices of tuna. Season with salt and pepper and drizzle vinaigrette. Garnish with fresh chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 70009,"Grilled Eggplant Bruschetta 1 whole Etalon eggplant, sliced (1/4-inch thick), grilled until colored on both sides, roughly chopped 1 red onion, sliced (1/4-inch thick), grilled until brown on both sides, roughly chopped 1 small garlic clove, minced 1 (14-inch) baguette sliced, rubbed with garlic and toasted Olive oil Salt and pepper to taste Instructions: Combine eggplant, onion, and garlic. Spread on toasted baguette. Top with olive oil and salt and pepper. ","[Aglianico, Tempranillo, Garnacha, Barbera]" 70010,"Fruit and Nut White Chocolate Fudge 2 tablespoons unsalted butter, plus more for the pan 1 pound white chocolate chips (2 1/4 to 2 1/2 cups) 1 14-ounce can sweetened condensed milk 1/4 teaspoon salt 1/2 cup chopped roasted pistachios 1/2 cup chopped salted roasted cashews 1/3 cup chopped dried apricots 1/3 cup chopped dried cranberries 1 teaspoon orange blossom water Instructions: Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly butter the foil. Combine the white chocolate chips, condensed milk, butter and salt in a large microwave-safe bowl. Microwave 1 minute, then stir well. Continue to microwave in 15-second intervals until the chips are fully melted, 15 to 30 more seconds. Add the nuts, dried fruit and orange blossom water to the white chocolate and stir well. Pour the mixture into the prepared baking dish and spread evenly with a rubber spatula. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight. Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 70011,"Twelfth Night Turkey with Wild Rice Stuffing and Ale Reduction 2 cups chicken stock (*alternatively you can make your own stock from the unused turkey parts) 1 cup wild rice 4 tablespoons butter (1 tablespoon for rice and 3 tablespoons for sauteing) 1 pound sausage, casing removed 2 Granny Smith apples, peeled, cored and small diced 1 large white onion, chopped 1 tablespoon olive oil, if needed (approximately as needed to keep the pan oiled) 1/4 pound liver, blood vessels removed (we used rabbit liver for the episode, but you can use turkey and/or chicken livers) 3 stalks celery, roughly chopped 2 tablespoons chopped fresh thyme leaves (from about 5 or 6 large sprigs) 6 fresh sage leaves, minced 2 tablespoons chopped fresh marjoram leaves (from about 5 or 6 large sprigs) 1/4 cup chopped fresh parsley leaves Salt and pepper 3 eggs, beaten 1/4 cup olive oil 5 or 6 large sprigs fresh marjoram, leaves stripped from the stems 1 tablespoon anise seed 6 to 8 sprigs fresh parsley leaves cut off (and stems reserved for the gravy - below) 1 teaspoon salt 1/4 teaspoon black pepper 1 (12 to 15-pound) turkey, breast and legs cut away from bones and tendons removed and soaked in cold water with kosher salt (buy the turkey breast and legs pre-boned or ask your butcher to do it) 1 tablespoon olive oil 2 large cloves garlic, lightly crushed with the side of a knife blade, then minced 1 shallot, minced 3 or 4 sage leaves, minced 1 bay leaf 2 (12-ounce) bottles ale (such as Samuel Adams Boston Lager) 1 pint chicken stock (or turkey stock you have made) 1/2 cup butter (1 stick or 8 tablespoons) 1/2 cup all-purpose flour Salt and freshly ground black pepper Leftover turkey parts Water 1 quartered onion 1 carrot, cut into chunks 1 celery stalk, cut into chunks 2 teaspoons salt 1/2 teaspoon peppercorns 1 sachet d'epices containing: 1 handful parsley stems, a bay leaf, and 5 or 6 thyme sprigs Instructions: For the stuffing: Bring chicken stock to a boil in a medium saucepan. Add wild rice and 1 tablespoon butter (reserving the rest of the butter), cover, reduce heat to low and let simmer undisturbed for 50 minutes. Remove from heat and let stand 10 minutes before removing lid. Stir and allow to cool to room temperature. While the wild rice is cooking, melt another tablespoon of butter over medium heat (reserving the rest of the butter) in a large skillet and cook the sausage until browned. Using a slotted spoon, remove the sausage to a bowl. Pour most of the sausage fat from the pan, leaving about 1 tablespoon of fat. Add the apples and saute until tender. Using a slotted spoon, remove them to the bowl with the sausage. To the same pan, add oil if the pan is too dry and cook the onion until translucent. Cook the liver until cooked through and remove to a carving board to cool to room temperature. Add the remaining 2 tablespoons butter to the pan and saute the celery, thyme, sage, marjoram, and parsley over medium heat until tender. Season with salt and pepper and remove from heat. Cut the liver down into 1/4-inch cubes. Combine the liver with the wild rice, sausage, apples, and sauteed herbs. Add beaten eggs and mix well. Set aside briefly. For the turkey: Preheat oven to 325 degrees F. Make the paste to rub on the turkey by adding 1 at a time through the feed opening of a running blender: oil, marjoram, anise seeds, parsley, salt, and pepper. Fill the turkey breast and thighs with the rice stuffing and secure with kitchen twine. Rub the paste liberally on the turkey and roast, basting with the pan juice every 30 minutes or so, until it reaches an internal temperature of 160 degrees F. This will take about 20 minutes per pound. Remove from oven and let rest. Pour the pan juices into a glass container so you can see the fat layer and pour off or spoon off most of the fat. Add the remaining pan juices to the gravy. For the ale reduction gravy: In a deep saucepan, heat the olive oil over medium-high heat until it shimmers. Saute garlic, shallots, sage, and bay leaf until the shallots turn translucent. Deglaze the pan with the ale and allow most of the ale to evaporate. Gradually add stock and bring to a gentle boil. Combine the butter and flour (to look like coarse cornmeal). Then gradually whisk the mixture into the stock. Reduce heat and allow flour to \cook out\ and allow gravy to thicken. Whisk in the juices from the turkey pan and cook for a few more minutes. Remove bay leaf and strain gravy. Season with salt and pepper, to taste. Serve sliced turkey and stuffing with gravy. Place the turkey parts in a large pot and completely cover with water. Add the onion, carrot, celery, salt, peppercorns and sachet. Bring to a boil, reduce heat and gently boil for about 3 hours skimming off impurities that rise to the top. Remove large pieces of turkey and strain liquid into a bowl for the stock. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 70012,"Bbq Voodoo 1 (16 oz.) jar honey 1 (16 oz.) jar molasses (unsulfured) 2 heads garlic, sliced in half across bulb, outside paper removed 3 canned chilpotles w/ adobo sauce 8 ancho chiles, stemmed & seeded 3 tablespoons black pepper 1/4 cup coarse salt 1 tablespoon whole cumin seed 1 tablespoon coriander seed 4 bay leaves 2 quarts canned tomatoes (or 1 6 oz. can tomato paste) 2 yellow onions, quartered 1 5 lb. RIPE seedless watermelon cubed 4 RIPE peaches, pitted and skin removed 1 quart cider vinegar 3 cups water 1 large jar store-bought BBQ sauce (Note: Put your favorite choice in here: hot and spicy \Scott's\ vinegar base, which is my favorite, or sweet, or hickory...) Instructions: Add the honey, molasses, garlic, chipotles, chiles, pepper and salt in large stockpot. Place the cumin, coriander and bay leaves on a piece of cheesecloth, then tie into a pouch with kitchen twine. Add to the stockpot and cook over medium heat 30 minutes, stirring gently often. Mixture will be thick and fragrant. Add the canned tomatoes. Cook 20 minutes and break up tomatoes. Remove spice bag. Add the onions, watermelon and peaches. Cook 45 minutes on medium. Cool 30 minutes. Remove large pieces of fruit, chiles, garlic, and onion and puree them in a process till smooth. Combine the puree with the remaining mixture and pass through strainer in batches. Mixture should be smooth. Return to pot. Add the vinegar, water and BBQ sauce. Reduce heat to low, cook minimum 4 hours. Add brown sugar to your taste. Let sauce come to room temperature. Marinate meat in enough sauce to cover in 1 gallon bag for 24 hrs. Smoke using favorite method. Shred meat, adding enough sauce to shredded meat to coat (don't add the marinating sauce to the shredded meat unless you've boiled the sauce first). The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes. Serve with additional sauce on side. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 70013,"Classic Coleslaw with Caraway 1/2 cup nonfat Greek-style yogurt, or 2/3 cup regular plain nonfat yogurt 1/4 cup mayonnaise 1/4 cup apple cider vinegar 1 tablespoon honey 1/2 teaspoon salt 1/4 teaspoon pepper 1 (16-ounce) bag shredded coleslaw mix 2 teaspoons caraway seeds Instructions: If using regular yogurt, place it in a strainer lined with a paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes. In a large bowl whisk together the Greek or stained yogurt, mayonnaise, vinegar, sugar, salt and pepper. Add coleslaw mix and caraway seeds and toss to coat.
Excellent source of: Vitamin A and Vitamin C. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 70014,"Roasted Carrot and Onion Risotto 4 medium carrots, sliced on a diagonal 1 large onion, cut into 1/2-inch wedges 2-inch piece fresh ginger, peeled and minced 4 tablespoons vegetable oil Kosher salt and freshly ground black pepper 4 cups low-sodium chicken broth 1 1/2 cups Arborio rice 1/2 cup dry white wine 2 sprigs fresh thyme, plus more for garnish, optional 3 tablespoons cold unsalted butter, cubed Instructions: Preheat the oven to 400 degrees F. Toss the carrots, onion and ginger with 2 tablespoons of oil, 1 teaspoon salt and a few grinds of pepper on a baking sheet. Roast until the vegetables are tender and lightly browned, about 20 minutes. Meanwhile, heat the chicken broth with 3 cups water in a medium saucepan over medium heat. Keep it just under a simmer. Heat the remaining 2 tablespoons oil in another medium saucepan over medium heat. Add the rice and cook, stirring, until the rice is translucent, about 1 minute. Add the wine and simmer, stirring, until the wine is fully absorbed, about 2 minutes. Add the thyme sprigs and season with 1/2 teaspoon salt and a few grinds of pepper. Add about 1/2 cup warm broth. Cook, stirring, until the broth is almost absorbed. Continue adding broth, 1/2 cup at a time, and stirring until all of the broth has been incorporated and the rice is tender, but not mushy, about 25 minutes total. Stir in the butter, a few cubes at a time, until melted and the risotto is creamy. Roughly chop half of the roasted vegetables and stir them into the risotto. Spoon into bowls and garnish with the remaining vegetables and fresh thyme if using.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 70015,"Killer Buttermilk Biscuits 2 cups cake flour or all-purpose flour 1 1/2 teaspoons baking powder 1/8 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons sugar 1/4 cup shortening 1/3 cup heavy cream 1/3 cup milk 1 cup buttermilk 1 cup or more flour, for rolling 2 tablespoons melted butter Instructions: Preheat oven to 425 degrees F. Butter an 8 or 9-inch cake pan. Place the dry ingredients in a mixing bowl and with a paddle attachment mix in the shortening until pea sized pieces remain. With a wooden spoon stir in the cream, milk, and buttermilk and let sit 2 minutes. The dough should be very wet and look like cottage cheese. Place the 1 cup of flour on a sheet pan with a wall and flour your hands. Using a small or medium ice cream scoop, dip into the batter and place scoops of batter onto the flour until the pan is full. Carefully toss the scoops of batter in the flour. Carefully lift the coated pieces of batter out and place around the edge of the buttered cake pan, packing them tightly, then place some in the center of the pan. Bake in the center of the oven for 15 to 20 minutes. As you take them from the oven brush them with melted butter and serve them hot with butter and jam. Notes about the recipe: I've tried a lot of biscuit recipes and love my whipped cream biscuits recipe but this is even better and it's easy and fun to do with kids. It's a version of a recipe I learned from Shirley Corriher but I like mine a little less sweet and not quite as rich as hers. All you need is an ice cream scoop for shaping. And use Lily White Flour if you can get it. I keep a bag in my pantry in a zip lock bag that Shirley gave me. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 70016,"Mojitos 1 bunch fresh mint, cleaned 1 cup sugar 4 lemons, juiced 4 limes, juiced Ice cubes 1 (750 ml bottle) light rum 1 liter club soda Instructions: In a large pitcher, muddle mint sprigs with sugar and lemon and lime juices until well combined. Add ice, rum and club soda and stir together. Pour into glasses, straining out mint. Enjoy! ","[Rum, Cuba Libre]" 70017,"How to Make Homemade Pasta Dough | Fresh Pasta 2 cups cake flour 1 cup all-purpose flour, plus extra for dusting
4 large egg yolks, at room temperature
1/8 teaspoon kosher salt
1/4 cup extra-virgin olive oil
Instructions: Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry. Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes. Cut the dough into quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time, until the pasta is about 1/8 to 1/16-inch thick. Cut the pasta into the desired shape and use as needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 70018,"Pasta-Rella Highlander Style 3 pounds part-skim mozzarella block 3 egg yolks 5 cups bread crumbs 2 tablespoons Italian seasoning 10 sheets fresh egg pasta (7-by-10 inches per sheet) Vegetable oil, for frying 1/2 cup favorite marinara or pizza sauce 3 tablespoons Parmesan Instructions: Slice cheese into 1/2-by-1/2-by-6-inch long cubes and set aside. In a small bowl, mix egg yolks with 1 cup water. In a separate bowl, mix the bread crumbs and Italian seasoning. Set out the pasta sheets and brush both sides with the egg wash. Place the cheese sticks on the edge of the pasta sheets and roll 1 complete roll and cut, allowing enough excess, about 1/2-inch of pasta on both ends of the cheese stick. Fold the ends of the pasta like a present and brush with egg wash. Dip the entire stick into the egg wash and roll in the bread crumbs. In a deep fryer or pan with a couple of inches of hot vegetable oil, add the sticks and fry until golden brown, about 3 minutes,. Do not overcook or the cheese will spill out. Heat up the marinara or pizza sauce and serve on the side for dipping. Sprinkle Parmesan over the sauce and sticks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 70019,"Grilled Beef Barbacoa Tacos 2 small red onions 1 plum tomato, halved lengthwise 1/4 cup vegetable oil, plus more for drizzling Kosher salt and freshly ground black pepper 1/3 cup fresh cilantro leaves and stems, roughly chopped
2 teaspoons smoked paprika 2 teaspoons light brown sugar 3/4 teaspoon ground cumin 1/2 teaspoon dried oregano 2 cloves garlic, chopped 2 medium chipotle peppers in adobo 3/4 cup plus 1 tablespoon cider vinegar 3 pounds beef chuck roast, cut into 2-inch chunks Grilled corn tortillas, for serving Suggested garnishes: sliced avocado, cilantro leaves, sour cream Instructions: Preheat a grill for indirect and direct cooking at medium heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) Halve the onions through the root and peel. Cut one half into two wedges. Slice the remaining onion half into 1/8-inch half-moons and reserve for pickling. Drizzle the tomato halves and onion wedges with vegetable oil and season with salt and pepper. Grill the tomato and onion wedges on the hot side of the grill, covered, until dark grill marks appear, about 5 minutes per side. Place the grilled tomato and onion in a food processor, along with the 1/4 cup vegetable oil, chopped cilantro, smoked paprika, brown sugar, cumin, oregano, garlic, chipotle peppers, 1 tablespoon cider vinegar, 2 teaspoons salt and 1/2 teaspoon black pepper. Blend until smooth. Transfer to a large bowl and add the beef chunks. Toss to coat. Lay out a large double-layered sheet of extra-wide heavy-duty foil. Put the beef in the center. (If using regular-width foil, divide the beef into 2 foil packets.) Bring the short ends of the foil together and fold twice to seal; fold in the other sides to seal, leaving room for steam. Place on the indirect side of the grill and cover. Cook until the meat is tender and shreddable, 2 1/2 to 3 hours. Meanwhile, combine 3/4 cup cider vinegar, 3/4 cup water and 1 1/2 teaspoons salt in a small saucepan over medium-high heat. When the liquid comes to a boil, stir in the reserved sliced onions and turn off the heat. Let cool completely and refrigerate until ready to use. Shred the beef and return to the sauce; toss well to coat. Serve with warm grilled tortillas, pickled red onions, and other desired toppings. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 70020,"Penne alla Vodka 1 pound penne 3 cloves garlic, minced 1 whole medium onion, chopped finely 3 tablespoons butter 2 tablespoons olive oil 1 cup vodka One 14-ounce can tomato puree or tomato sauce 1 cup heavy cream 1 generous pinch red pepper flakes, plus more if needed 1/4 to 1/2 teaspoon salt Freshly ground black pepper Grated Parmesan, for serving Instructions: Cook the pasta according to package directions. Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Vermentino]" 70021,"Floating Broccoli 1 large bunch broccoli 4 tablespoons butter 2 tablespoons heavy cream Salt and pepper Instructions: Trim 3 inches from bottom of broccoli stalks and discard. Separate the tiny flower heads from remaining stalks, (you are going to cook the stalks and florets separately) making sure you break the florets into little pieces. Bring 2 quarts of water to a boil with 1 tablespoon of salt. Drop the broccoli stalks into the boiling water and cook them for about 15 minutes or until tender. Drain well. Meanwhile, steam florets over water for 3 to 4 minutes or until tender but still bright green; remove them from the heat, and keep warm off heat until serving time. In a food processor puree cooked stalks with butter, cream, salt and pepper to taste. Pat the steamed florets dry, fold half of them into the broccoli puree and spoon it into a serving bowl. \Float\ remaining steamed florets on top of puree, flower side up. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 70022,"The Best Bread Pudding 3 tablespoons unsalted butter, at room temperature 10 cups challah (about 18 ounces, 1-inch cubes)
3 cups heavy cream
2 cups whole milk
1 cup granulated sugar
2 vanilla bean pods, seeds scraped
1/2 teaspoon fine salt
1/4 teaspoon ground cinnamon
4 large eggs, plus 4 yolks
3 tablespoons turbinado sugar
Instructions: Preheat the oven to 300 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter. Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
Whisk together the cream, milk, sugar, vanilla bean seeds, salt, cinnamon, eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for 30 minutes, pushing the bread down occasionally so that it is completely covered.
Pour the bread mixture into the prepared baking dish. Microwave the remaining 2 tablespoons butter in a small microwave-safe dish until melted, about 1 minute. Drizzle the butter over top of the custard and then sprinkle with the turbinado sugar. Bake until the custard is set and the top is golden brown, 1 hour 15 minutes to 1 hour and 30 minutes. Let cool slightly before serving. Serve warm or at room temperature.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 70023,"Chili Mayonnaise 1 cup mayonnaise 1 tablespoon Dijon mustard 2 tablespoons each chopped celery, red pepper and scallion 1/2 teaspoon toasted chili powder Small clove garlic, minced White wine vinegar to thin if needed Salt and pepper Instructions: Combine all of the ingredients. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 70024,"Standing Rib Roast 1/2 teaspoon cayenne pepper 1/2 bunch rosemary, leaves finely chopped 3 cloves garlic, smashed and finely chopped Extra-virgin olive oil 1 (8 to 8 1/2-pound) bone-in standing rib roast Kosher salt 1 onion, cut into 1/2-inch dice 1 pound baby carrots, tops trimmed 3 ribs celery, cut into 1/2-inch dice 1 pound cremini mushrooms, stems removed and quartered 1 cup red wine 2 cups rich chicken stock 2 bay leaves Instructions: Preheat the oven to 450 degrees F. In a small bowl combine the cayenne, rosemary, and garlic. Add enough olive oil until it becomes a loose paste. Schmear the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with kosher salt. Put the onions, baby carrots, celery and mushrooms in the bottom of a roasting pan. Toss with a little olive oil and salt, to taste. Add the wine, 1 cup of chicken stock and the bay leaves. Put the roast on top of the veggies and put into the preheated oven until the roast is really brown and lovely, about 25 to 30 minutes. Reduce the heat to 350 degrees F for another 1 3/4 to 2 hours. Occasionally during the cooking time, spoon some of the juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of stock. It also would be a great idea to rotate the roasting pan about halfway through the cooking process. Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F and 130 for medium. Remove the roast from the oven to a cutting board and let it rest for 15 to 20 minutes before carving. Taste the veggies in the pan juices and season with salt, to taste, if needed. Skim off any excess fat. Slice the roast and arrange on a serving platter. Serve with the veggies and the pan juices. ","[Cabernet Sauvignon, Syrah, Malbec, Barolo]" 70025,"Baby Artichoke Salad 1 pound baby artichokes, cleaned, trimmed and quartered 1 head endive, julienned 1 head radicchio, shredded thinly 1/2 cup fresh lemon juice 1/2 cup olive oil Salt and freshly ground pepper Instructions: Toss all ingredients together in a large bowl and season with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 70026,"Winter Cranberry Cocktail 4 ounces cranberry juice 2 tablespoons fresh lime juice 1 tablespoon agave nectar or honey Five 3-inch-long strips orange zest 4 ounces vodka Cold ginger ale, for serving Instructions: Combine the cranberry juice, lime juice, agave and 1 strip of the orange zest in a cocktail shaker filled with ice. Add the vodka and shake until the shaker begins to get frosty on the outside. Strain the cocktail into 4 martini glasses and top each with some ginger ale. Serve with an orange twist from the remaining strips of zest. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 70027,"Caramelized Bacon 1/2 cup light brown sugar, lightly packed 1/2 cup chopped or whole pecans 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/8 teaspoon ground cayenne pepper 2 tablespoons pure maple syrup 1/2 pound thick-sliced applewood-smoked bacon (such as Nodine's) Instructions: Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top. Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs. Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If it's underbaked, the bacon won't crisp as it cools. While it's hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature. (The caramelized bacon can be made early in the day and stored at room temperature.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70028,"Pitcher Of Bloody Marys 6 limes, juiced 1 tablespoon celery seeds 3 tablespoons grated fresh or prepared horseradish 2 quarts tomato juice, chilled 2 tablespoons hot sauce 1 tablespoon Worcestershire sauce Kosher salt and freshly ground black pepper 1 1/2 cups pepper vodka, chilled in the freezer Celery stalk, for serving Cucumber spears, for serving Handful fresh cilantro, for garnish Instructions: Combine the lime juice, celery seed, and horseradish in a pitcher. Muddle the mixture with the end of a wooden spoon to blend and break up the celery seeds. Pour in the tomato juice, hot sauce, and Worcestershire sauce; season with salt and pepper. Stir everything together to combine.
Divide the vodka among 6 tall, chilled glasses filled with ice. Fill the glasses with the Bloody Mary mix, stick in the celery and cucumber and garnish with the cilantro. Give the Bloody Mary a good stir and serve. ","[Ros, Sauvignon Blanc, Zinfandel, Merlot]" 70029,"Seattle Coffee Mug Cake Butter, for pan Flour, for pan 7 sweet dinner rolls (recommended: King's Hawaiian) 1 box (1-pound, 14-ounces) cinnamon swirl coffee cake mix (recommended: Pillsbury) 3/4 cup hot water 1 teaspoon instant espresso 1/4 cup vegetable oil 3 eggs 1 cup whole milk 1 tablespoon sugar Instructions: Preheat oven to 350 degrees F. Butter and flour a 10-cup bundt pan or square baking dish. Slice 1-inch off tops of rolls. Tear tops into 1-inch pieces; set aside. Place bottoms of rolls, cut side up, in prepared pan. Combine coffee cake batter mix (reserve cinnamon swirl packet), water, instant espresso, oil, and 2 eggs in a large bowl. Beat until well blended. Pour half of batter over rolls. Sprinkle with contents of cinnamon swirl packet. Whisk remaining 1 egg, milk, and sugar in another bowl to blend. Add reserved roll tops to milk mixture; set aside until milk mixture is absorbed. Pour bread mixture over cake batter in pan, and then pour remaining batter over. Using a skewer or wooden chopstick, swirl batters together. Bake for 45 minutes, or until a toothpick inserted near the center of cake comes out clean. Cool cake in pan on a cooling rack for 25 minutes. Invert cake onto cooling rack; remove pan. Place cake right side up on a platter and serve warm. For a cute presentation, serve slices in coffee mugs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70030,"Peach Pie Smoothie 1/2 cup nonfat or 1 percent lowfat milk 1/2 cup nonfat plain yogurt 1 cup frozen unsweetened peaches 1 tablespoon honey, plus more to taste 1/4 teaspoon vanilla extract 1/8 teaspoon ground cinnamon Pinch ground nutmeg Pinch ground ginger Instructions: Put all ingredients into a blender and blend until smooth. Per Serving: Calories 240; Total Fat 0 g; (Sat Fat 0 g, Mono Fat 0 g, Poly Fat 0 g) ; Protein 12 g; Carb 49 g; Fiber 3 g; Cholesterol 5 mg; Sodium 150 mg Excellent source of: Protein, Vitamin C, Calcium, Good source of: Iodine, Phosphorus, Fiber, Vitamin A, Riboflavin ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 70031,"Lollipops 36 lollipop sticks 2 cups sugar 2/3 cup water 1/4 teaspoon cream of tartar 1/2 teaspoon flavored extract, optional Instructions: Arrange the lollipop sticks in the lollipop molds and place on a baking sheet. Set aside. Combine the sugar, water, and cream of tartar in a heavy-bottomed saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the sugar is amber or until a candy thermometer reads between 300 to 310 degrees F (hard-ball stage), about 10 minutes (see Cook's Note*). Promptly remove the saucepan from the heat. Carefully stir in the flavored extract. Work quickly, drop 1 teaspoon of the hot mixture into each lollipop mold. Reheat the mixture briefly over low heat if it starts to thicken. Let the lollipops cool for at least 15 minutes. Remove from molds and store in airtight containers or wrap individually. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 70032,"The Rosedale Diner's Sticky Asian Pork Ribs 1/4 cup coarse kosher salt
1 tablespoon juniper berries
1 tablespoon whole black peppercorns 2 dried bay leaves 2 cinnamon sticks
2 full racks pork back ribs, rinsed and uncut
1/4 cup orange juice
1/4 cup tamarind syrup 1/4 cup rice wine vinegar
1/8 cup sesame oil
1 tablespoon molasses
1 tablespoon Sriracha
1 tablespoon maple syrup
1/4 tablespoon tahini
1 teaspoon ground black pepper
1 teaspoon brown sugar
2 whole cloves garlic Optional garnishes: toasted sesame seeds, sliced scallions, fresh chiles Instructions: For the ribs: Add the salt, juniper berries, peppercorns, bay leaves and cinnamon sticks to your largest stock pot. Add the ribs and cover with water. Bring to a boil, and then reduce to medium heat and cook until the ribs are tender and start to tear when folded, about 45 minutes. Take the ribs out and let them rest. Meanwhile, for the sauce: Mix the orange juice, tamarind syrup, vinegar, oil, molasses, Sriracha, maple syrup, tahini, pepper, sugar and garlic in a food processor until combined. Put in a pot and cook on low heat until it thickens and coats the back of a spoon. Heat a pan on medium-high heat. Add the ribs and coat with sauce. Toss to coat completely (you may have to do this in two batches). Plate and sprinkle with toasted sesame seeds. You can add sliced scallions or fresh chiles if desired. ","[Pinot Grigio, Gewrztraminer, Riesling, GSM]" 70033,"Leftover Stew Soup Leftover veggies au vin, from above 1/4 cup creme fraiche 1/4 cup leftover eggplant puree, from above Instructions: Place veggies in a food processor and puree. Reheat puree in a saucepan. Mix creme fraiche and eggplant puree together. Ladle soup into a bowl and garnish with a dollop of creme fraiche mixed with eggplant puree. Wine Recommendation: Domaine du Caillon, Chateauneuf du Pape, Cotes du Rhone, 1996 ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 70034,"Asparagus, Julienne Carrots, and Red Peppers 10 asparagus, stemmed 1 carrot, julienne 1 red pepper, julienne 1/2-ounce butter Salt and freshly ground black pepper Instructions: Fill a saute pan with water and bring to a simmer. Add the asparagus and cook for 30 seconds. Add the carrots and peppers and cook for another 10 seconds. Strain the water and season the veggies with butter, salt, and freshly ground black pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 70035,"Chipotle Orange Glazed Pork Chops 2 tablespoons maple syrup 2 tablespoons orange juice concentrate 1 teaspoon finely chopped seeded chipotle with 1/2 teaspoon adobo 4 (3/4-inch thick) center cut pork loin chops (about 8 ounces each) 1/2 teaspoons salt Instructions: In a small bowl combine the maple syrup, orange juice concentrate and chipotle. Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 70036,"Matcha Palmiers 3 tablespoons unsalted butter, at room temperature 1/2 cup plus 3 tablespoons sugar 2 teaspoons matcha (green tea powder) 1 large egg yolk 2 teaspoons all-purpose flour 1 teaspoon milk 1/2 teaspoon pure vanilla extract Green gel food coloring 1 sheet frozen puff pastry (half of a 17-ounce box), thawed Instructions: Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Line 2 baking sheets with parchment paper. Mix the butter, 3 tablespoons sugar, the matcha, egg yolk, flour, milk and vanilla in a bowl with a rubber spatula until smooth. Mix in green food coloring. Add more food coloring, 1 drop at a time, until bright green. Spread the remaining 1/3 cup sugar on a clean surface. Unfold the puff pastry and set it on top of the sugar, pressing gently to adhere. Flip and press to coat the other side. Roll out the pastry into a 12-inch square. Spread the matcha mixture on the pastry in a thin even layer, stopping about 1/4 inch from the edges. Using your fingers, roll one side of the pastry into the center, then roll in the opposite side to meet it. (If the pastry feels soft, freeze until firm, about 15 minutes.) Trim the ends of the pastry roll with a knife, then cut crosswise into 1/2-inch-thick pieces. Arrange cut-side down about 2 inches apart on the prepared pans. Bake until the cookies are browned and crisp around the edges, 14 to 16 minutes. Flip with a thin spatula, switch the position of the pans and bake until the other side is golden, 6 to 8 more minutes. Let cool completely on the pans. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 70037,"Trout with Macadamias, Serrano and Green Beans (Trucha con Macadamias, cl Serrano y Ejotes) 3 tablespoons olive or vegetable oil 4 pan-dressed (head and tail off) boneless trout; they will generally weigh about 6 ounces each
Salt 3 garlic cloves, peeled and finely chopped or crushed through a garlic press
2/3 cup chicken broth 12 ounces green beans, tops and tails broken off (about 4 cups) Fresh hot green chiles (I like 2 serranos or 1 jalapeno), stemmed 1/2 cup coarsely chopped roasted macadamia nuts (about 2 ounces) 2/3 cup (loosely packed) chopped fresh cilantro leaves 3 tablespoons fresh lime juice Roasted Poblano Mashed Potatoes, recipe follows 2 pounds small red potatoes 1 1/2 tablespoons salt Water 1 1/2 cups whole milk 1 stick unsalted butter 6 poblano chiles, roasted, peeled, seeded, and diced Freshly ground pepper Instructions: Turn the oven on to its lowest setting. Measure the oil into a very large (12-inch) skillet and set over medium-high heat. If the skin of the 2 halves of the trout is still connected, cut them apart, making 2 fillets. Sprinkle the fish generously with salt and lay skin side up in the hot oil. Cook until golden underneath, 2 to 3 minutes. (If they don't fit comfortably in the pan, cook them in 2 batches.) Use a spatula to turn the fish and cook for a minute longer, until the flesh separates from the skin (use a corner of your spatula check at 1 edge). With the spatula, transfer a pair of fillets to each of 4 dinner plates, flipping them skin side down. Keep warm in the oven. Reduce the heat under the skillet to medium. Add the garlic and cook a few seconds until fragrant, stirring constantly. Pour the broth into the skillet, and add 1/2 teaspoon salt and the green beans. Cover the skillet (a cookie sheet works, if you don't have a lid large enough) and cook until the green beans are barely tender, 6 to 7 minutes. While the green beans are cooking, cut the cl(s) in half lengthwise and scrape out the seeds. Chop finely. When the beans are ready, uncover the skillet and add the cl(s). Increase the heat to high and cook for a minute or so to concentrate the broth. Then add the macadamias, cilantro, and lime juice and mix well. Taste and season with salt, probably another 1/2 teaspoon. Spoon a portion over each fillet and dinner's ready. Serve with Roasted Poblano Mashed Potatoes, if desired. In a large saucepan over high heat, add potatoes, salt, and enough water to cover. Bring to a boil, reduce to a simmer, and cook, uncovered until soft, about 20 minutes. At the same time, in another small saucepan over low heat, add milk, butter, and chiles and heat until butter is melted. Keep warm.
Once the potatoes are tender, drain them and mash with a potato masher. Pour the milk mixture into the potatoes and stir to combine. Season, to taste, with salt and pepper. Serve hot.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70038,"Poisson Cru with Coconut Milk and Lime 1 pound fresh yellowfin tuna, cut into about 1/2-inch dice 3 tablespoons lime juice Sea salt 1 cup fresh coconut milk 1/4 cup peeled and 2-inch-diced carrots 1/4 cup peeled, seeded and 2-inch-diced cucumber 2 tomatoes peeled, seeded and cut into 2-inch dice, or cherry tomatoes cut in half Freshly ground pepper 1 tablespoon finely chopped scallion Instructions: In a bowl, combine the tuna, lemon juice and some salt and let marinate for 5 minutes. Drain the lemon juice and add the coconut milk, carrots, cucumbers and tomatoes to the bowl. Mix together and add salt and pepper to taste. Serve in a bowl (or half fresh coconut shell if possible) add the scallions on top.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 70039,"Watermelon Bombe Nonstick cooking spray, for the bowls 3 boxes vanilla mousse mix (for 6 cups prepared mousse), such as Dr. Oetker 2 1/4 cups whole milk 15 cups cubed seedless watermelon (about 1/2 medium watermelon) 1 1/2 cups sweetened condensed milk 3/4 teaspoon red gel food coloring 1 1/2 cups mini semisweet chocolate chips Watermelon Mirror Glaze, recipe follows 1/2 cup light corn syrup One 3-ounce packet melon flavored gelatin, such as Jell-O Melon Fusion 1 cup good-quality white chocolate discs, white candy melts or white chocolate chips 1/3 cup sweetened condensed milk 1 drop yellow gel food coloring 15 drops green gel food coloring Instructions: Spray a 9.5-inch bowl with nonstick cooking spray. Line the bowl with plastic wrap and set aside. Turn an 8-inch bowl upside down and spray the outside with nonstick cooking spray. Cover the outside of the bowl with plastic wrap and set aside. Prepare the vanilla mousse mix with the whole milk in another bowl according to package instructions. (The milk amount is reduced from package instructions.) Pour the mousse into the lined 9.5-inch bowl. Place the smaller bowl inside and press gently to spread the filling up the sides of the bowl until just below the rim. Put the bowls in the freezer until firmly set, at least 4 hours. Line a baking sheet with parchment paper. Spread the watermelon cubes out onto the baking sheet in an even layer. Put in the freezer until frozen, at least 3 hours. Combine the frozen watermelon cubes, sweetened condensed milk and red food coloring in a food processor. Pulse to break up the watermelon cubes, then let the processor run until the mixture is smooth with a texture like soft serve ice cream. Transfer the mixture to a bowl and mix in the mini chocolate chips. Remove the bowls from the freezer. Remove the smaller bowl, revealing a well in the frozen mousse layer. Transfer the watermelon mixture into the well and spread with an offset spatula so the watermelon is smooth and is level with the mousse layer. Place a 10-inch cardboard cake board on top of the cake. Cover with plastic wrap and put in the freezer until set, at least 4 hours or overnight. This can be done up to 2 weeks in advance. When ready to decorate, prepare the Watermelon Mirror Glaze. Fit a cooling rack into a baking sheet. Put 3 ramekins on the cooling rack so that the cake can be elevated over the rack. Remove the bowl from the freezer. Discard the plastic wrap covering the cake. Invert the bowl and remove the cake. (If you have trouble removing the cake you can place the bowl in warm water to help loosen it.) Place the cake on the ramekins on the cooling rack. Pour the green mirror glaze over the frozen cake, then squeeze on lines of the yellow mirror glaze. Put in the freezer for at least 30 minutes before serving. Combine the corn syrup and 1/3 cup water in a small pot and bring to a boil. Put the melon gelatin into a bowl. Pour the boiling corn syrup and water mixture into the gelatin and gently whisk until the gelatin is dissolved. Combine the white chocolate and sweetened condensed milk in a double boiler and heat, stirring frequently, until the white chocolate is just melted and the mixture is smooth. Pour the gelatin mixture into the white chocolate and condensed milk mixture and slowly stir until well combined and the mixture is smooth. Divide the glaze into 2 bowls, pouring 1/4 cup in one bowl and the remaining 3/4 cup in the second bowl. Add 1 drop of yellow gel food coloring to the bowl with 1/4 cup of the gaze and 15 drops of green gel food coloring to the bowl with the 3/4 cup of the glaze and mix until well blended. Transfer the yellow glaze to a squeeze bottle. Let sit until the temperature of the glaze is around 85 degrees F. Then it is ready to pour over the watermelon cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 70040,"Jerk Chicken with Mango Chutney and Fried Plantains 1/2 small yellow onion, quartered 5 cloves garlic, peeled 1 large jalapeno 2 tablespoons soy sauce 2 tablespoons dark brown sugar 1 tablespoon thyme leaves 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice Kosher salt 4 chicken legs (thighs and drumsticks together) Vegetable oil, for drizzling Pickapeppa Sour Cream, recipe follows 4 soft sandwich rolls, split Mango Chutney, recipe follows Fried Plantains, recipe follows Cilantro, for serving 1/2 cup sour cream 2 tablespoons pickapeppa sauce Zest of 1 lime Kosher salt and freshly ground black pepper 2 mangos, peeled and small diced 1/3 cup dark brown sugar 1/3 cup dark raisins 2 tablespoons grated ginger 2 cloves garlic, grated 1 jalapeno, minced Kosher salt 1/3 cup white wine vinegar 1 teaspoon turmeric Canola oil, for frying 1 green plantain Kosher salt 1 teaspoon cracked black peppercorns Instructions: Combine the onion, garlic, jalapeno, soy sauce, sugar, thyme, cinnamon, allspice and a pinch of salt together in a food processor and blend for a couple of minutes, scraping up pieces that cling to the walls to make sure everything is blended evenly. Combine the jerk rub and the chicken legs in a casserole dish that is just big enough to fit the chicken pieces. Work the rub into the chicken, making sure to put the mixture under the skin as well. Cover and let the chicken marinate in the refrigerator for at least 3 hours or up to overnight. Preheat the oven to 400 degrees F. Drizzle the marinated chicken with vegetable oil and season with salt. Roast it in the marinade in the center rack of the oven until an instant-read thermometer shows an internal temperature of 165 degrees, about 40 minutes. Let the chicken cool slightly, then pull off the meat in large shreds, discarding the bones. Toss the shredded chicken with any leftover juices in the pan. Sandwich build: Spread some Pickapeppa Sour Cream on both sides of the bread. Place some of the Mango Chutney on the bread. Put on a layer of shredded chicken and top with some Fried Plaintains and cilantro. Serve extra plantains on the side. Enjoy, man! Mix together the sour cream, pickapeppa sauce and lime zest in a small bowl. Season with salt and pepper. Mix together the mangos, sugar, raisins, ginger, garlic, jalapeno and salt to taste in a medium bowl. Cover and refrigerate for at least 30 minutes or up to overnight. Combine the mango mixture with the vinegar and turmeric in a small saucepan and bring to a simmer. Cook, stirring occasionally to prevent the chutney from sticking to the pan until thickened and thoroughly combined, about 20 minutes. Fill a Dutch oven halfway with canola oil and heat to 350 degrees F. Peel the plantain and slice it lengthwise into long thin strips. (A mandolin slicer will give you the best results.) You can crack the peppercorns by crushing them with a heavy pan on a cutting board; you are looking for a very coarse grind. Drop the plantain strips in the hot oil and allow them to fry up crispy, about 1 minute. Transfer the plantains directly to a paper towel-lined plate and immediately season with salt and the cracked black peppercorns. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70041,"Flourless Chocolate Cakes 4 ounces unsalted butter, cut into small pieces 8 ounces bittersweet chocolate, cut into small pieces 5 eggs, separated Pinch salt 2/3 cup sugar Powdered sugar, for garnish Unsweetened whipped cream, for garnish Instructions: Preheat the oven to 325 degrees F. Butter and flour a 10-inch round cake pan. Combine the butter and chocolate and melt in a double boiler over barely simmering water. Whisk together the egg yolks, salt, and all but 3 tablespoons of the sugar. Stir the melted chocolate into the egg yolks until thoroughly combined. With an electric mixer, on medium speed, beat the egg whites until soft peaks form. Gradually beat in the remaining sugar and continue to whip until the egg whites are stiff, but not dry, Carefully fold the chocolate mixture into the egg whites. Pour into the prepared pan. Bake for 1 hour and 15 minutes. Turn out onto a rack immediately. As the cake cools, the center will sink and crack - do not worry. Dust the cake with powdered sugar or decorate the top with melted chocolate and serve with unsweetened whipped cream. ","[Barolo, Barbaresco, Nebbiolo, Pinot Noir]" 70042,"Malai Chicken Hot Dog 1/2 cup Dijon mustard 1/4 cup small diced mango 1/4 cup mango pulp 1/4 teaspoon dried mint 2 pounds ground chicken 1/2 cup chopped fresh cilantro 1/2 cup chopped fresh mint, plus whole leaves for garnish 1/4 cup cream cheese, room temperature 1/4 cup tandoori masala 1 tablespoon grated garlic 1 tablespoon grated ginger plus 1/4 cup chopped 1 teaspoon kastoori methi (dried fenugreek) 2 jalapenos, seeded, grated 2 red onions, finely chopped 2 eggs, well beaten 4 tablespoons vegetable oil 1 Granny Smith apple, cut into matchsticks 2 jalapenos, thinly sliced 2 to 3 cups apple cider vinegar Unsalted butter, for cooking buns 8 brioche hot dog buns Mayonnaise Arugula Instructions: For the mustard: Mix together the mustard, diced mango, mango pulp and mint.
For the dogs: Mix together the chicken, cilantro, mint, cream cheese, tandoori, garlic, ginger, kastoori methi, jalapenos, onions and eggs. Divide the mixture into 8 portions and form each into a hot dog about 6 inches long and 1 1/2 inches wide. Place on a baking sheet and refrigerate for 30 minutes.
Heat 2 tablespoons vegetable oil in a large saute pan over medium-high heat. Add 4 of the hot dogs and sear until browned on all sides, 3 to 5 minutes. Reduce the heat to medium-low and cook until cooked all the way through, 6 to 8 minutes. Transfer the hot dogs to a plate and cover with foil to keep warm. Wipe out the pan and use the remaining vegetable oil to cook the remaining hot dogs.
Meanwhile, place the apples and sliced jalapenos into 2 separate small bowls. Add enough apple cider vinegar to cover each and let sit for 15 minutes.
Wipe out the pan that was used to cook the hot dogs and set it over medium-low heat. Put a dot of butter onto each bun and lightly brown the buns cut-side down in batches, 2 to 3 minutes. Assemble each serving with a bun, hot dog, mango mustard, mayonnaise, arugula, mint leaves, apples and jalapeno slices. Serve with the remaining mango mustard on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 70043,"Stewed Green Beans with Tomato and Oregano 2 tablespoons olive oil 1 medium onion, thinly sliced 2 garlic cloves, thinly sliced 2 pounds green beans, ends trimmed 2 cups tomato juice 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 bunch oregano, leaves only, chopped Instructions: Heat the olive oil in a medium skillet over medium-low heat. Cook the onion and garlic until soft, about 7 minutes. Add the green beans along with the tomato juice, salt and pepper. Stir well, cover and cook, stirring every 5 minutes, until the beans are tender and wilted, about 30 minutes. Stir in the fresh oregano and cook an additional 5 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 70044,"Shrimp Kebabs with Lentil-Herb Salad 1 cup dried brown lentils, picked through and rinsed 1 clove garlic, halved Kosher salt 1/4 cup extra-virgin olive oil 3/4 teaspoon ground cumin Juice of 1 lemon Freshly ground black pepper 8 ounces medium shrimp, peeled and deveined 16 grape tomatoes 1 small yellow squash, cut into 16 rounds or half-moons just under 1/2-inch thick 1/2 teaspoon ground coriander 1/2 teaspoon smoked sweet paprika 2 tablespoons roughly chopped fresh dill or mint 2 tablespoons roughly chopped fresh parsley 2 scallions, thinly sliced Lemon wedges, for serving Instructions: Combine 5 cups cold water, the lentils, garlic and 2 teaspoons salt in a medium saucepan. Bring to a boil, and then reduce to a simmer. Simmer until the lentils are tender but still hold their shape, 20 to 25 minutes, then drain. Remove the garlic halves and mash them with the flat side of a knife. Place the mashed garlic in a large bowl. Whisk in 2 tablespoons of the oil, 1/4 teaspoon of the cumin, the lemon juice, a few grinds of pepper and 1/2 teaspoon salt. Add the drained lentils and toss to coat. Heat a grill pan set over medium-high heat. Place the shrimp in a medium bowl and the tomatoes and squash in another bowl. To each bowl, add 1 tablespoon of the olive oil, 1/4 teaspoon cumin, 1/4 teaspoon coriander, 1/4 teaspoon paprika, 1/4 teaspoon salt and a pinch of pepper. Toss to coat. Thread 2 pieces of shrimp, 2 tomatoes and 2 pieces of squash onto each skewer. Rest the kebabs at room temperature for 15 minutes. Grill the skewers until the shrimp are firm and opaque and the squash are firm-tender, 1 1/2 to 2 minutes per side. Sprinkle lightly with salt. Fold the dill, parsley and scallions into the lentil salad, then divide among four plates. Top each salad with 2 skewers. Serve with lemon wedges on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 70045,"New England Creamed Corn and Charred Lobster Chowder with Summer Truffles 6 tablespoons butter unsalted 6 ears fresh corn, shucked, kernels removed from cob, juices and husk reserved for garnish 2 large Spanish onion, cut into brunoise 4 ribs celery, cut into brunoise 4 carrots, peeled and cut into brunoise 4 cups chicken stock 2 cups heavy cream 3 sprigs fresh thyme 3 (1 1/2 pound) lobsters, split in half and viscera removed Kosher salt and freshly ground black pepper 1 quart white lobster stock, for blanching 1 1/2 pounds haricots verts, washed and trimmed 1/4 cup heavy cream Truffle oil 1/4 cup chopped parsley, plus more for garnish Fresh truffles, for garnish Instructions: In a deep, heavy bottomed stock pot, melt the butter and saute corn, onions, celery, and carrots. Add chicken stock and reduce by 1/2. Add cream and reduce by 1/2. Add thyme sprigs. Set aside. Season the lobsters with salt and pepper. Grill until the flesh becomes milky white. Heat lobster stock and blanch lobster claws for five minutes. Set aside. When cool, pick knuckle and claw meat. Blanch haricot vert in lobster stock. Remove from stock and place in saute pan. Add cream, truffle oil, and chopped parsley. Hold warm and reserve lobster stock. Place creamed corn back on the stove until it simmers. Check seasoning. In a saute pan place the picked meat and grill tails. Warm them with the lobster stock. Spoon the creamed corn into bowls. Arrange haricots verts around the edge of the bowl. Each bowl receives 2 knuckles, 2 claws, and 1 tail. Shave fresh truffles to garnish each bowl and finish with chopped parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 70046,"Eleven City Diner's Mexican Scramble 1 plum tomato, diced 1 teaspoon minced yellow onion 1/2 teaspoon chopped fresh cilantro 1/2 jalapeno, seeds and membranes removed, finely diced Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil, divided 2 (6-inch) corn tortillas 1 (2-ounce) link smoked chorizo, chopped 2 scallions, chopped 3 large eggs, lightly beaten 1 ounce Monterey Jack cheese, coarsely grated Kosher salt and freshly ground black pepper Instructions: For the salsa: In a small bowl, combine the tomatoes, onions, cilantro and jalapeno. Stir together, season with salt and pepper and set aside.
For the scramble:
In a medium nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the tortillas and cook until golden, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add the remaining 1 tablespoon oil to the skillet with the chorizo. Cook until the chorizo begins to sizzle, about 2 minutes. Add the scallions and cook 2 minutes. Stir in the eggs with a spatula until the eggs begin to set, about 1 minute. Add the cheese and season with salt and pepper. Cook, stirring constantly, until the eggs are set, 30 seconds to 1 minute.
Serve the scramble on top of the fried tortilla and scatter salsa over top. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 70047,"Buttermilk Pancakes 1 1/2 cups all-purpose flour 1/2 cup whole-wheat flour 1 teaspoon cream of tartar 1 teaspoon baking soda 1/2 teaspoon salt 2 large eggs 1 3/4 cups buttermilk 1 1/2 teaspoons sugar 4 tablespoons unsalted butter, melted, plus more for topping Vegetable oil, for the skillet Maple syrup, for topping Instructions: Whisk the all-purpose flour, whole-wheat flour, cream of tartar, baking soda and salt in a medium bowl. Whisk the eggs, buttermilk and sugar in a large bowl until foamy, then stir in the melted butter. Add the flour mixture and stir until just combined. (The batter will be thick; it's OK if there are a few lumps.) Heat a large skillet over medium-low heat until hot. Lightly brush with vegetable oil. Drop a heaping 1/4 cupful of batter into the skillet for each pancake and spread into a 4-to-5-inch round with the back of a spoon. Cook until the bubbles on top burst and the edges begin browning, about 4 minutes. Flip and cook until golden brown, 2 to 3 more minutes. Repeat with the remaining batter, brushing the skillet with more vegetable oil between batches. Serve with butter and syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70048,"Relleno Negro (Black Turkey Stew) 20 cl de arbol 1 tablespoon olive oil 1 clove garlic, minced 1 onion, chopped 2 tomatoes, chopped Salt and freshly ground black pepper 1 tablespoon coarse sea salt 1/2 teaspoon cumin seeds, toasted 5 whole allspice 5 whole cloves 5 large cloves garlic, peeled and charred 2 sprigs fresh oregano One 6 1/2-pound/3 kg turkey 1 pound/450g ground beef 1 clove garlic, minced 1 small onion, finely chopped 1 tomato, seeded and diced Salt and freshly ground black pepper 3 hard-cooked eggs (separate whites and yolks) 1 raw egg A few sprigs epazote, chopped Tortilla, for serving Instructions: For the recado negro paste: Bring a large pot of water to a boil. In a skillet over high heat, char the arbol chiles until black on all sides, about 5 minutes.
Meanwhile, heat the oil in a skillet over medium-high heat and saute the garlic and onions until translucent. Add the tomatoes and season with salt and pepper. Continue cooking for 5 minutes. Set aside.
In a blender, blend the charred chiles with the coarse salt, cumin, allspice, cloves, garlic and oregano. Add a little water and blend until a paste forms. Remove from the blender and pour into the pot of boiling water. Add the tomato mixture and the turkey. Let simmer until the turkey is fall-off-the-bone tender, about 2 hours.
For the \boot: Mix the meat with the garlic, onions and tomatoes. Sprinkle with salt and pepper. Add the cooked egg whites, raw egg and epazote. Form a large meatball with the cooked egg yolks in the middle. Wrap and bind in cheesecloth. Add to the broth during the last hour of cooking the turkey.
Remove the \boot\ and unwrap the cheesecloth. Cut into slices. Remove the turkey, and carve. Serve one slice of the \boot\ with a few pieces of turkey and spoon over some of the recado negro paste. Eat with tortillas. ","[Malbec, Tempranillo, Garnacha, Barbera]" 70049,"Grilled Polenta 8 cups water 1 teaspoon salt 2 cups polenta/yellow cornmeal 1/3 cup heavy cream 2 tablespoons butter, softened 1 cup grated Parmesan Fresh cracked black pepper, to taste Olive oil Instructions: Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat, fold in Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the polenta into squares. Brush both sides with olive oil and transfer to a hot grill. Grill on both sides until golden brown. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 70050,"Lemony Sunshine Cupcakes 1 1/3 cups shortbread cookie crumbs, (22 Lorna Doone Shortbread Cookies) 1/4 cup granulated sugar 4 tablespoons unsalted butter, melted 8 ounces cream cheese, at room temperature 1/2 cup sour cream 2 large eggs, at room temperature 1/4 cup vegetable oil 1/4 cup water 1 small box (3.4 ounce) instant lemon pudding 1 (18.25 ounce) box lemon cake mix (recommended: Betty Crocker Super Moist) 1/3 cup lemon curd Instructions: Preheat oven to 350 degrees F. Line 2 standard muffin tins with 16 foil cupcake liners; set aside. Place shortbread cookie crumbs, sugar, and melted butter in a medium bowl; stir until well combined; set aside. In the mixing bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth. Add eggs 1 at a time and mix just until combined. Scrape down sides of the bowl. Add vegetable oil, water, and the box of lemon pudding. Mix until combined. Add cake mix and beat on medium speed for 2 to 3 minutes. Batter will be on the thick side. Place a slightly heaping tablespoon of shortbread cookie crumb mixture into the bottom of each prepared muffin cup. Use your fingers or the bottom of a small glass to firmly pack crumbs into the bottom of each cupcake liner. Reserve remaining shortbread cookie crumb mixture for topping. Use a 1/4 cup spring loaded ice cream scoop and place a level scoop full of batter into each muffin cup. Load the lemon curd into a small sandwich size resealable bag, removing the air from the bag before sealing. Squeeze the curd to 1 corner of the bag and use scissors to snip a 1/4- inch piece from corner of bag; set aside. With a damp finger or the end of a wooden spoon dipped in water, make a shallow indentation into the center of each cupcake. Pipe 3/4 to 1 teaspoon lemon curd into each indentation. Sprinkle tops of cupcakes evenly with remaining shortbread cookie crumbs. Bake for 21 to 23 minutes, rotating pans halfway through baking, until edges of cupcakes are lightly golden brown. Serve cupcakes warm from the oven or at room temperature. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 70051,"Spaghetti Carbonara 6 slices thick-cut smoked bacon, roughly chopped 1 pound thick spaghetti 5 large egg yolks 1 large egg 2 tablespoons heavy cream 2 teaspoons ground black pepper, more or less depending on your tastes 1/2 cup grated Parmigiano-Reggiano cheese Chopped fresh parsley, to garnish (optional) Instructions: Place a large pot of salted water over high heat and bring it to a boil. Place a medium skillet over medium heat with the bacon. Gently cook the bacon, stirring occasionally, until crispy, 8 to 10 minutes. Remove the bacon from the skillet and drain it on a paper towel. Reserve the drippings in the pan.
When the bacon is just about ready, drop the pasta into the boiling water and cook to al dente according to package directions. When the pasta is ready, reserve about 1/2 cup of the pasta water before draining it.
In a large mixing bowl whisk together the egg yolks, whole egg, cream and pepper. Reserve until the pasta is ready.
Drain the cooked pasta well and add it to the reserved egg mixture along with about 1/4 cup of the reserved pasta water and 1 tablespoon of drippings from the bacon. Immediately begin tossing the pasta to evenly coat it with the egg mixture. While continuing to toss the pasta constantly, add the cheese in two additions (along with some more of the reserved pasta water if the mixture looks dry). Add in the reserved bacon. After tossing the pasta for about 30 seconds total, the mixture will come together as a silky sauce.
Serve the pasta immediately garnished with the parsley, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 70052,"Grilled Trout Almondine with Radicchio and Orange-Almond Vinaigrette 2 oranges, halved 2 heads radicchio, halved
1/4 cup extra-virgin olive oil, plus more for brushing Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/4 cup finely chopped toasted blanched almonds
1/4 cup white wine vinegar
2 tablespoon chopped fresh flat-leaf parsley, plus whole leaves, for garnish
1 teaspoon clover honey
1 teaspoon Dijon mustard
Four 6-ounce skin-on rainbow trout fillets, about 1/2 inch thick Canola oil, for brushing Instructions: Heat a charcoal or gas grill to high for direct grilling. Brush the cut sides of the oranges and radicchio with some olive oil and season with salt and pepper. Put the oranges and radicchio cut-side down on the grill and cook just until charred and slightly softened. Transfer the radicchio to a platter. Squeeze the orange juice into a bowl and whisk in the almonds, vinegar, parsley, honey, mustard and salt and pepper to taste. Slowly whisk in the olive oil until emulsified. Let sit at room temperature for at least 15 minutes before serving. Brush the trout fillets with canola oil and sprinkle with salt and pepper on both sides. Grill until golden brown and slightly charred on both sides and just cooked through, about 3 minutes per side. Remove to the platter with the radicchio and immediately drizzle with the vinaigrette. Garnish with parsley leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 70053,"The Neapolitan 1 ounce strawberry liqueur 1/2 ounce white-chocolate liqueur (preferably Godiva) 1/2 ounce creme de cacao 2 ounces heavy cream 1 tablespoon chocolate syrup Instructions: Pour the strawberry liqueur into the bottom of a martini glass. Shake the bottle of white-chocolate liqueur; measure 1/2 ounce and pour it over the back of a spoon on top of the strawberry liqueur to make a separate layer. Shake the creme de cacao, heavy cream and chocolate syrup in a cocktail shaker with ice until frothy. Slowly strain into the glass over the back of a spoon to make another layer. ","[Prosecco, Moscato, Vin Santo, Port]" 70054,"Roasted Cherry Tomatoes 4 pints cherry tomatoes, mixed sizes and colors Good olive oil Kosher salt and freshly ground black pepper 20 fresh basil leaves, cut into chiffonade Sea salt or fleur de sel Instructions: Preheat the oven to 400 degrees. Toss the tomatoes lightly with olive oil on a baking sheet. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft. Transfer the tomatoes to a serving bowl and sprinkle with basil leaves and sea salt. Serve hot or at room temperature. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 70055,"Stone-Fruit Shortcakes with Mascarpone Cream 1 teaspoon pure vanilla extract 1 cup sugar 1/2 cup fresh orange juice 3 peaches, halved, pitted and cut into 8 slices or 12 ounces frozen peaches, thawed 3 plums or apricots, halved, pitted and cut into 8 slices 1/4 cup heavy cream 3 tablespoons confectioners' sugar 1 cup mascarpone cheese (8 ounces), at room temperature 6 homemade or store-bought shortcakes or biscuits, split Instructions: Add the vanilla extract, sugar, 1 cup water and orange juice to a medium saucepan. Whisk the mixture over medium-high heat until the sugar has dissolved. Add the peaches and plums and bring to a boil. Reduce the heat and simmer until the fruit is tender and the syrup has reduced slightly, about 15 minutes. Let cool for 15 minutes. In a medium bowl, beat the cream with an electric mixer until thick. Add the confectioners' sugar and vanilla and continue to beat until the cream holds soft peaks. Add the mascarpone cheese and beat until thick and smooth. Place the shortcakes on serving plates. Spoon some of the poached fruit on the bottom half of each shortcake and top with a dollop of the whipped cream. Add the top of the shortcake and drizzle with the fruit syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 70056,"Tournedos of Beef in Mushroom, Mustard and Red Wine Sauce with Caramelized Onion-Potato Gratin 4 slices, country-style bread Olive oil Salt and pepper 2 tablespoons olive oil 1 tablespoon unsalted butter 4 beef fillet steaks, about 6 ounces Salt and coarsely ground black pepper 1 pound shiitake mushrooms, cleaned and quartered 2 shallots, finely diced 1 cup red wine 1 cup beef broth 2 tablespoons Dijon mustard 2 tablespoons cold unsalted butter 2 tablespoons olive oil 3 large Spanish onion, peeled and sliced thinly 2 cloves garlic, finely chopped Salt and freshly ground black pepper 4 large potatoes, peeled and sliced thinly 3 tablespoons balsamic vinegar 1 1/4 cups heavy cream 1/4 cup finely chopped fresh parsley 1 cup grated Gruyere cheese Instructions: Preheat oven to 400 degrees F. Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown. Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the steaks to a plate. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over. Heat oil in a large saute pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]

" 70057,"Pat's Favorite Chocolate Mousse 8 ounces semisweet chocolate, chopped fine 4 large egg yolks 6 tablespoons sugar 1 3/4 cups heavy cream 2 teaspoons vanilla extract Pinch of salt Dark shaved chocolate, for garnish Instructions: Melt the chocolate by adding to a bowl placed over simmering water and stirring until melted and smooth. Remove from the heat. Whisk together the egg yolks, 4 tablespoons sugar, 3/4 cup heavy cream and a pinch of salt in a medium 2-quart curved bottom saucepan. Place over medium heat and stir constantly until the mixture is thick, about 3 minutes. Whisk in the chocolate and vanilla. Strain the mixture into a large bowl using a fine mesh sieve and place in the refrigerator until chilled, at least 30 minutes. Beat the remaining 1 cup heavy cream and remaining 2 tablespoons of sugar until stiff peaks form. Gently fold the whipped cream into the chilled chocolate. Divide the mousse evenly among 4 individual serving dishes and cover with plastic wrap. Place in the refrigerator to chill for at least one hour. Serve with shaved chocolate. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 70058,"Grilled Pesto Pizza with Marinated Mozzarella and Tomatoes 6 cups fresh basil leaves 2 cups baby arugula
1 cup grated Parmesan
1/2 cup sliced almonds
2 large cloves garlic, peeled
Kosher salt
Two 8-ounce containers marinated mozzarella balls, cut in half, plus 1 cup oil from the mozzarella (supplement with olive oil if needed) 2 tablespoons olive oil, plus for brushing
1 1/2 pounds store bought pizza dough, at room temperature and divided into 3 balls
1 1/2 pounds assorted color cherry tomatoes, sliced in half
Instructions: Add to a high-powered blender the basil, arugula, Parmesan, garlic and a pinch of salt and blend while streaming in the mozzarella oil until smooth. Taste and add salt as needed. Set aside. Preheat an outdoor grill to high (500 to 550 F.) While your grill is heating, lightly oil a large sheet pan (or 3 half-sheet pans) and place your dough balls on top. Use your fingers to stretch the pizza dough balls into a loose circle or oval about 1/8-inch-thick. Don\u2019t get too hung up on the shape, irregular is beautiful. Work your way around the dough to make sure that it\u2019s an even thickness throughout. Lightly brush oil on the top of the dough as well. Lightly sprinkle the tomatoes with salt. Place your doughs on the hot grill and close the lid. Cook until golden brown char marks appear and the doughs are cooked on the underside, 2 to 3 minutes. Open the lid of the grill, flip the doughs over and quickly spoon the pesto over top of the cooked side leaving a little border for the crust. Top with the sliced tomatoes and marinated mozzarella. Close the lid and cook until the cheese melts and the doughs are completely cooked through, about 3 minutes. Remove from the grill and enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 70059,"Marinated Tomatoes and Grilled Onions 3 tomatoes, sliced 1/2-inch 1 teaspoon garlic, minced 1 teaspoon ginger, minced 1 tablespoon basil, minced 1 teaspoon olive oil 1/2 onion, sliced 2 ounces mirin 1 ounces brown sugar 1 tablespoon ginger, minced Instructions: Mix all marinade ingredients together and marinate tomatoes. Mix all marinade ingredients together and marinate onions. Grill onions until soft, serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70060,"Seared Scallops with Vanilla Citrus Confit 12 large fresh diver scallops 1 grapefruit 1 lemon 1 lime 1 orange 8 ounces Champagne 4 ounces orange or grapefruit juice 2 tablespoons agave nectar 1 vanilla bean 1 teaspoon cornstarch 1 teaspoon water 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil Kosher salt Instructions: Remove the adductor muscle from the scallops, rinse with cold water and thoroughly pat dry. Place the scallops on a towel-lined-platter and bring to room temp. Using a paring knife, remove the citrus segments from the grapefruit, lemon, lime and orange. Place in a bowl, reserving the remaining portion of the fruit for juicing. Juice the remainders of the citrus into a small saucepot and add the Champagne, orange juice and agave nectar. Using a paring knife, split the vanilla bean down the center and add it to the saucepot. Bring to a boil over medium-high heat. Combine the cornstarch with the water in a small bowl. Add the cornstarch slurry to the pot and bring to a boil. Remove from the heat and let cool to room temp. Pour the sauce over the citrus segments and reserve at room temp. Add the butter and oil to a 12- to 14-inch saute pan over high heat. Carefully salt the scallops. Once the fat begins to bubble, gently add the scallops, making sure they are not touching each other. Sear the scallops until golden brown, about 2 minutes on each side. Place the scallops on a plate and carefully spoon the sauce and citrus segments over top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70061,"Celebrita 2 ounces celery juice (about 2 stalks celery, juiced and strained) 1 ounce freshly squeezed lemon juice 1-ounce Simple Syrup, recipe follows 1 1/2 ounces tequila (recommended: Herradura Silver) Homemade Celery Salt, recipe follows Cherry tomato, for garnish Celery stick, for garnish 1/2 cup water 1/2 cup sugar 1 1/2 cups coarse sea salt 1 pound celery root, peeled and grated
Instructions: In a cocktail shaker filled with ice, combine the celery juice, lemon juice, Simple Syrup, and tequila. Shake vigorously and pour into a chilled martini glass rimmed with Homemade Celery Salt. Garnish with a cherry tomato and a stalk of celery and serve immediately. Combine water and sugar in a small saucepan and bring to a boil. Cool and reserve in the refrigerator for up to a month.
Mix the salt and the grated celery in a plastic container and refrigerate for a few days. Lay the mixture out on a baking sheet and bake for 2 to 3 hours at 190 to 200 degrees F or until thoroughly dried out and crisp but not brown at all. Grind this mixture in a food processor and keep in an airtight container until ready for use.
","[Tequila, Meiomi Pinot Noir, Chianti, Grenache Blanc]" 70062,"Stuffed Avocado with Cilantro Mayonnaise 2 to 3 ripe avocados, halved, pitted, and the pulp removed 2 tomatoes, diced 1 small onion, diced 7 ripe olives, chopped 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons fresh cilantro leaves, chopped 1 small orange, zested and juiced Salt and freshly ground black pepper Instructions: Dice the avocado pulp. Combine the pulp with the tomatoes, onion, and olives and mix well. Fill the avocado shells with the avocado mixture. Prepare the cilantro mayonnaise, combining all ingredients and mixing well. Dollop the cilantro mayonnaise on top of each stuffed avocado half. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 70063,"Ruby Port-Braised Short Ribs and Mashed Potatoes 12 bone-in beef short ribs Kosher salt and coarse black pepper 4 to 5 tablespoons grapeseed or vegetable oil 2 carrots, chopped 2 ribs celery with leafy tops, chopped 2 onions, chopped 2 to 3 tablespoons all-purpose flour 2 tablespoons tomato paste One 750-milliliter bottle ruby port 1 quart beef stock 10 to 12 sprigs fresh thyme 8 to 10 fresh sage leaves Four 5 to 6-inch-long stems fresh rosemary 2 to 3 stems fresh marjoram or fresh oregano 1 head garlic, halved horizontally 1 small handful fresh flat-leaf parsley, plus 3 tablespoons chopped, for garnish 2 1/2 to 3 pounds starchy potatoes, peeled and cubed (4 to 5 potatoes) 1 cup heavy cream 4 tablespoons unsalted butter Scant 1/4 teaspoon freshly grated nutmeg Pomegranate seeds, for garnish, optional Steamed green beans or green salad, for serving Instructions: Preheat the oven to 325 degrees F. Pat the meat dry and sprinkle liberally with salt and pepper. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat and brown the meat well on all sides in 2 batches. Transfer the short ribs to a plate. Drain off the fat from the pot and add the remaining oil. Add the carrots, celery and onions and cook until softened, 6 to 7 minutes. Stir in the flour 1 minute, then add the tomato paste and continue stirring until fragrant. Pour in the port and return the ribs to the pot. Bring to boil, then lower to a simmer and reduce the port by half, about 30 minutes. Stir in the stock, thyme, sage, rosemary, marjoram, garlic and the handful of parsley. Return to a boil, then cover and place in the oven, 2 hours 30 minutes. As soon as you remove the beef from the oven, bring the potatoes to a boil in salted water and cook until tender. Transfer the beef to a platter and strain the sauce. Skim the fat by either quickly placing ice cubes into a metal ladleful of sauce (the fat will stick to the bottom of the ladle), or by carefully spooning the fat from the surface with a large spoon. Return the sauce to the heat to reduce and thicken a bit while the potatoes cook. Season the sauce with salt and pepper. Drain the potatoes and return to the hot pot. Mash the potatoes with the cream and butter and season with salt, pepper and nutmeg. Serve the ribs with the potatoes and top with the sauce, pomegranate seeds, if using, and the chopped parsley. Serve with steamed green beans or green salad. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 70064,"Brown Butter Mashed Potatoes 5 pounds Yukon gold potatoes 2 1/2 sticks (1 1/4 cups) salted butter, at room temperature 1 1/2 packages cream cheese (12 ounces total), at room temperature
1/2 cup half-and-half
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
Milk, if needed, for thinning
Chopped fresh parsley, for garnish
Instructions: Peel the potatoes, rinse in cold water and cut into fourths. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, 20 to 25 minutes. Meanwhile, add the butter to a saucepan over medium heat. Allow the butter to brown, 2 to 3 minutes, being careful not to burn it. Swirl the pan as you go, stopping when the solids turn medium to deep golden brown. Drain the potatoes, then return them to the pot. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner. Add the cream cheese, half-and-half, cream, some salt and pepper and three-quarters of the brown butter to the pot and stir to combine. If the mixture needs thinning, add some milk. Check the seasonings, adding salt and pepper to taste. Drizzle the remaining brown butter over the top. Sprinkle with fresh parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70065,"Brussels Sprouts with Bacon 4 slices thick-cut bacon, chopped (see Cook's Note) 2 pounds Brussels sprouts, trimmed and halved
Kosher salt
2 tablespoons freshly squeezed lemon juice
2 tablespoons unsalted butter
Instructions: Set a large skillet over medium-high heat. Add the bacon and cook until browned, 5 to 7 minutes. Turn off the heat and remove the bacon with a slotted spoon. Remove all but about 1 tablespoon pan drippings from the skillet. Return the skillet to medium-high heat. Add the Brussels sprouts and sprinkle liberally with salt. Cook, stirring occasionally, until well browned, about 8 minutes. Toss in the lemon juice, butter and bacon, swirling the pan constantly, while continuing to cook, 2 minutes more. Season with salt if desired before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70066,"Grilled Porterhouse with Chimichurri Sauce 4 pound porterhouse steak 1 cup fresh flat-leaf parsley leaves 2 tablespoons fresh oregano leaves 1 shallot, chopped 4 cloves garlic, chopped Kosher salt and freshly ground black pepper 1/2 teaspoon red cl flakes 1/4 cup red wine vinegar 1/4 cup extra-virgin olive oil, plus more for steak Instructions:

1. About half an hour before grilling, bring steak to room temperature.
2. Pulse parsley, oregano, shallot, garlic, 2 teaspoons salt, and cl flakes in a small food processor until roughly chopped. Add vinegar, oil, and 1 tablespoon water and pulse to a textured sauce. Transfer sauce to a serving bowl.
3. Preheat grill to medium.
4. Brush steak with oil and season generously with salt and pepper. Grill steak until seared and lightly charred, turning once, about 11 minutes per side. Hold steak with tongs and sear edges. Cook until an instant-read thermometer, inserted into steak registers 125 degrees F for medium rare.
5. Transfer steak to a cutting board, cover loosely with foil, and rest for 10 minutes. Slice steak and serve with chimichurri sauce. ","[Malbec, Tempranillo, Garnacha, Barbera]" 70067,"Coq au Vin 1 (6 to 8) pound capon, cut into 8 to 10 pieces (You can use regular chicken if you can't find a capon, but I highly recommend searching one out.) Kosher salt Olive oil All-purpose flour for dusting 8 ounces pound slab bacon, cut into lardons 3 ribs celery, cut into 1/2-inch dice 1 large onion, cut into 1/2-inch dice 2 cloves garlic, smashed 1 pound cremini or white button mushrooms, quartered 1/2 cup brandy 1/4 cup tomato paste 3 cups hearty red wine 1/2 pound small cipollini onions, (If you can't find cipollini onions, pearl onions are a good substitute) 4 to 6 cups chicken stock 3 bay leaves 1 bundle of fresh thyme 12 ounces pound fingerling potatoes, cut in 1-inch slices Fresh chives, finely chopped, for garnish Instructions: Coat a large 7-quart Dutch oven or rondeau with olive oil and bring to a medium high heat. Pat the capon dry and sprinkle generously with salt, to taste. Working in batches if necessary, coat the capon gently with flour and put immediately in the hot oil. Only flour the capon that you are working with in that batch- no premature flouring. Premature flouring will result in doughy, gritty, mealy capon rather than crispy. Brown on all sides, and then remove from the pan to paper towels. Remove any excess oil from the pan. Reduce the heat to medium and add the bacon lardons to the pan with a tiny splash of new olive oil. Cook the bacon until it is brown and crispy. Add the celery and onions, season with salt and cook until the veggies are starting to soften, are very aromatic and have no color, 7 to 8 minutes. Add the garlic and cook for 1 minute. Add the mushrooms and cook until the mushrooms give off their juices, 4 to 5 minutes. Stir in the brandy and cook until it has reduced down. Add the tomato paste and stir to combine. The mixture will become very thick--that is good! Stir in the wine and bring the mixture to a boil and cook for 4 to 5 minutes. Meanwhile, bring a pot of well-salted water to a boil over medium heat. Toss in the cipollini onions, skin and all! Cook the onions for 3 to 4 minutes and then strain. When the onions are cool enough to handle, remove the skin and discard, reserving the onions. Return the legs and thighs of the capon to the pan, reserving the breasts. Stir in enough chicken stock until the chicken is three-quarters covered. Add the bay leaves and thyme. Bring the mixture to a boil, and then reduce the heat to a simmer. Taste for seasoning and adjust, if needed. Add the cipollini onions and the potatoes. Partially cover the pan and simmer for 20 minutes. After the capon has simmered for 20 minutes, turn the legs and thighs over and add the breasts. Check the level of liquid and add more chicken stock if needed. Partially cover the pan and simmer for another 15 minutes. Remove the capon from the pan and skim the sauce, if necessary. If the sauce is on the thin side reduce it down until it becomes a sauce-like consistency. Season. Transfer the capon to a serving platter, garnish with chopped chives and serve with lots of the sauce. Chicken, bacon, and mushrooms oh my! ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 70068,"Chicken Kiev 8 tablespoons (1 stick) unsalted butter, room temperature 1 teaspoon dried parsley 1 teaspoon dried tarragon 1 teaspoon kosher salt, plus extra for seasoning chicken 1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken 4 boneless, skinless chicken breast halves 2 large whole eggs, beaten with 1 teaspoon water 2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling Vegetable oil, for frying Instructions: Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer. Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper. Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight. Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan. Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F. Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70069,"Mexican Pork and Beans 4 ounces Mexican chorizo (about 2 links) Canola oil, for greasing pan 1 clove garlic, minced 1/2 jalapeno, minced 1 tablespoon ground cumin Two 15.5-ounce cans black beans Juice of 1/2 lime Kosher salt and freshly ground black pepper 1/2 cup crumbled Cotija cheese 2 tablespoons chopped fresh cilantro Instructions: Begin by removing the chorizo from their casings. Set a medium saucepan over medium heat and coat with a little canola oil. Add the chorizo and use a spoon to break up the pieces into smaller chunks. Add the garlic and jalapeno. Allow the chorizo to cook and render for 4 to 5 minutes. When the oil is fragrant and red from the chorizo spices, add the cumin and black beans (including the liquid from one of the cans). Add 1/2 cup water, bring to a simmer and cook for 15 minutes to allow the flavors to come together. Add the lime juice and season with salt and pepper.
   Serve the beans in a large bowl garnished with crumbled Cotija cheese and chopped cilantro. ","[Malbec, Tempranillo, Garnacha, Barbera]" 70070,"Ice Cream Bombe 2 pints Mango Sorbet, recipe follows 1 1/2 pints good raspberry sorbet, softened 1 pint good strawberry ice cream, softened Instructions: Freeze an 8-inch bowl. When it's cold, place the mango sorbet in the bowl and press it against the sides of the bowl. If you have a 6 1/2-inch bowl the same shape as the 8-inch bowl (such as from a set of nesting bowls), cover it with plastic wrap and press it into the sorbet to make the layer even. Freeze the sorbet for 30 minutes or until firm. Remove the 6 1/2-inch bowl. Spread an even layer of softened raspberry sorbet on top of the mango sorbet (a 4 1/2-inch nesting bowl wrapped in plastic wrap helps with this) and freeze for another 30 minutes or until firm. Remove the 4 1/2 inch bowl. Finally, spoon in enough softened strawberry ice cream to fill the bowl. Freeze until hard. To unmold, dip the bowl up to the rim in warm water. Run a knife around the edge to loosen the bombe and unmold upside down onto a flat plate. You may need to run a flexible metal spatula along the edge of the bombe to release it. Freeze until ready to serve. Serve in wedges. Mango Sorbet: 3/4 cup sugar 5 large ripe mangoes, peeled and seeded 1/4 cup freshly squeezed orange juice 1/4 teaspoon kosher salt Place the sugar and 1/2 cup water in a small saucepan and cook until the sugar dissolves. Set aside. Place the mangoes in a food processor fitted with the steel blade and puree. You should have about 5 cups of mango. If you want a smoother sorbet, you can process the puree through a food mill fitted with a medium blade. Combine the mango, sugar syrup, orange juice, and salt and refrigerate until cold. Freeze in an ice cream machine according to the manufacturer's directions. (The sorbet will be soft.) Serve directly from the ice cream machine. Yield: 1 1/2 quarts; 6 servings ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 70071,"Greek Style Wrap with Tzaziki Sauce Lavash (a damp middle eastern style bread) Red pepper, julienned Cucumber, julienned Medium size eggplant sliced into 1-inch wide slices, roasted until lightly browned Tzatziki sauce, recipe follows 1 1/2 cups yogurt cheese, with liquid reserved 1 tablespoon minced garlic 2 tablespoons lemon juice 3 tablespoons chopped dill Salt and pepper to taste Instructions: Layer red pepper, cucumber and eggplant in lavash. Top with tzatziki sauce. In a bowl combine yogurt cheese, garlic, lemon juice and dill. Add salt and pepper to taste. Depending on desired consistency, add reserved yogurt liquid. ","[Riesling, Sauvignon Blanc, Grner Veltliner, Vermentino]" 70072,"Gordon's Napam Chicken 1 whole chicken cut into 8 pieces Salt, to taste Pepper, to taste Jalapenos, to taste White wine, to taste Instructions: Saute the chicken until it is golden brown. Add salt, pepper, jalapenos and white wine and simmer for 10 minutes. Or until chicken is cooked through. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 70073,"Easy Fish Tacos 1 package (10 to 12 oz) breaded or battered fish fillets (6 fillets) 1 box (4.6 oz) Old El Paso? taco shells (12 shells) 1/2 cup mayonnaise or salad dressing 1 package (1 oz) Old El Paso? taco seasoning mix (any variety) 6 cups coleslaw mix (from 16-oz bag) Old El Paso? taco sauce, if desired Instructions:

1. Bake fish fillets as directed on package. Cut each fillet into bite-size pieces.
2. Heat taco shells in oven as directed on box.
3. In medium bowl, mix mayonnaise and seasoning mix; stir in coleslaw mix. Let stand 5 minutes. Fill shells with fish pieces and coleslaw mixture; top with taco sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 70074,"Roasting Pork Shoulder and Beef Chuck 1/4 cup vegetable oil 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 1/4 pounds boneless pork shoulder roast 2 1/4 pounds boneless beef chuck roast Instructions: Preheat oven to 350 degrees. In a small bowl, mix together the oil, salt, and pepper. Rub the oil mixture over the meats. Roast the pork shoulder about 1 hour. Roast the beef chuck about 1 1/2 hours, until a meat thermometer registers 170 degrees for each meat. Remove the meats from the oven and let cool for 20 minutes. Cover and refrigerate up to one day or until ready to use. ","[Cabernet Sauvignon, Merlot, Malbec, Syrah]" 70075,"Schooner Ellida Shore Dinner 1 leek, cleaned and chopped, or substitute 1 large yellow onion, chopped 2 packages smoked turkey kielbasa, cut into 3-inch pieces 1 (5 pound) bag baby red potatoes, or about 4 to 5 baby red potatoes per person 1/2 cup chopped parsley Large bottle white wine, such as Chablis 2 tablespoons garlic pepper 1 dozen (1 1/2 pound) live Maine lobsters 8 ears fresh corn, shucked 4 pounds mussels, or steamer clams, still in shells and washed thoroughly 2 cups melted butter Instructions: In a very large pot with heavy lid, layer leeks, kielbasa, baby red potatoes, and parsley. Cover completely with white wine. Add garlic pepper. Add live lobsters. Top with corn on the cob and finally mussels or steamer clams. Cover tightly and cook over a propane cooker on the beach, or on a stovetop over high heat. Watch for steam starting to escape from the pot. When it does, set timer for 20 to 25 minutes. When done, you should smell the kielbasa and the mussels should be open completely. Lobsters should be bright red in color. Lift out dinner ingredients onto bed of seaweed or large platters. Serve in large bowls with melted butter on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 70076,"Chicken Tetrazzini Casserole with Cauliflower Kosher salt 1 small head cauliflower 8 ounces extra-wide egg noodles 1 stick (8 tablespoons) butter 8 ounces assorted fresh mushrooms or white mushrooms, sliced 4 cloves garlic, finely chopped 1 large or 2 medium shallots, finely chopped 3 tablespoons all-purpose flour 1/2 cup dry sherry 2 cups chicken stock 1 cup heavy cream Freshly ground pepper Freshly grated nutmeg 3 to 4 cups shredded Poached Chicken Breasts, recipe follows 1 cup panko 1 cup grated Parmigiano-Reggiano 1/4 cup chopped fresh flat-leaf parsley 4 whole bone-in, skin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat) 1 tablespoon whole black peppercorns 8 cloves garlic, smashed 4 large bay leaves 4 carrots, coarsely chopped 4 stalks celery, coarsely chopped 2 lemons, sliced 2 onions, quartered Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string Kosher salt Instructions: Preheat the oven to 400 degrees F. Bring 1 1/2 cups water to a boil in a pot and season with salt. Add the cauliflower, cover and steam until just tender, 7 to 8 minutes. Drain and cut into florets. Meanwhile, bring another pot of salted water to a boil and cook the noodles to just shy of al dente, about 5 minutes. Drain. Heat 4 tablespoons butter in a large skillet over medium heat. Add the mushrooms and cook until tender and browned. Add the garlic and shallots and cook, stirring, for 2 to 3 minutes. Add the flour and cook, whisking, for 1 minute. Deglaze with the sherry, stirring and scraping up any browned bits with a wooden spoon. Whisk in the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for a few minutes, then stir in the heavy cream. Season with salt, pepper and a few grates of nutmeg. Combine the cauliflower, noodles, chicken and sauce. Transfer to a casserole dish. Melt the remaining 4 tablespoons butter in small pan, then drizzle over the panko in a bowl and toss to combine. Add the Parmigiano-Reggiano and toss. Sprinkle the breadcrumbs over the casserole. Bake until hot, bubbling and golden, 40 to 45 minutes. Sprinkle with the parsley. Divide among plates. Cook's Note: The unbaked casserole (without the breadcrumbs) can be covered and refrigerated for a make-ahead meal. Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70077,"Vidalia Onion Pesto 2 tablespoons butter or margarine 2 Vidalia onions, chopped 1/3 cup hot chicken broth 1/4 cup sliced almonds 1 tablespoon grated Parmesan cheese 1 to 3 tablespoons olive oil Salt and white pepper, to taste Instructions: In a large skillet, melt butter, saute onion (do not brown). In a food processor or blender, combine onions, chicken broth, almonds, cheese and 1 tablespoon oil. Process until smooth paste forms adding additional oil until desired consistency. Season to taste with salt and pepper. Sauce can be stored in refrigerator for up to 1 week. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 70078,"Award Winning Competition Barbecue Pork Butt Recipe One 8-pound pork butt Brine, recipe follows Garlicky Marinade, recipe follows Dry Rub, recipe follows Cider Mop Spray, recipe follows Barbeque Sauce, recipe follows 1 cup apple juice 1/2 cup water 1 tablespoon Worcestershire sauce 1 tablespoon salt 1 tablespoon granulated sugar 1/2 cup onion, chopped 1/4 cup water 1/4 cup Worcestershire sauce 3 tablespoons plus 1 teaspoon garlic, coarsely chopped 2 tablespoons low-sodium soy sauce 1/2 cup dark brown sugar 1/2 cup sweet paprika 1/4 cup kosher salt 1/4 cup chili powder 1/4 cup dry mustard 1 tablespoon freshly ground black pepper 2 tablespoons crab boil seasoning (recommended: Old Bay) 1/2 teaspoon ground ginger 1 cup apple juice 1 cup water 1/4 cup cider vinegar 2 tablespoons canola oil 1/2 cup smoked bacon, cut into rectangles about 1-inch long and 1/2-inch wide 1/2 cup sweet (Vidalia or Maui) onion, minced 5 cloves garlic, minced 1 teaspoon onion powder 1 teaspoon garlic powder 2 teaspoons freshly ground black pepper 1/4 teaspoon ground cloves 1/2 cup dark brown sugar 1/2 cup water 1 cup tomato ketchup 1/4 cup yellow mustard 1/2 cup honey 1/2 cup apricot preserves 1/4 cup apple juice Cider vinegar Instructions: Preheat a charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips. Place 1 cup of water in metal drip pan on opposite side. Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with Dry Rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan. After 6 hours, spray the pork with Cider Mop every half hour. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2-pound servings, place on plates and serve with extra sauce alongside. Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use. Place all ingredients into a blender and puree. Remove to an airtight container and store in the refrigerator until needed. Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use. Combine all ingredients in a medium bowl. Mix well to combine and store in the refrigerator until needed. Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a hand blender and then cool and reserve for later use. ","[Pinot Noir, Cabernet Sauvignon, Syrah, Zinfandel]" 70079,"Mini Beef Wellington Bites 8 ounces white button mushrooms, stem ends trimmed, long stems separated from caps 1 clove garlic, roughly chopped
   1 shallot, roughly chopped
   1 teaspoon fresh thyme leaves
   2 tablespoons unsalted butter
   1 tablespoon sherry
   Kosher salt and freshly ground black pepper
   All-purpose flour, for dusting
   1 sheet frozen puff pastry, thawed
   1 large egg, beaten
   4 ounces thinly sliced prosciutto, cut into 3-inch squares
   1 tablespoon vegetable oil
   12 to 16 ounces beef tenderloin, cut into twenty 1-inch cubes
   2 teaspoons Dijon mustard
   Creamy Horseradish Sauce, recipe follows 3 tablespoons finely chopped fresh chives
   1/2 cup mayonnaise 1/2 cup sour cream
   1/4 cup prepared horseradish
   2 teaspoons honey
   2 teaspoons Dijon mustard
   Kosher salt and freshly ground black pepper
   Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. To the bowl of a food processor, add the mushrooms, garlic, shallots and thyme. Pulse until finely chopped. To make the duxelles, in a large skillet over medium heat, melt the butter. Add the mushroom mixture and sherry and cook, stirring occasionally, until the liquid released from the mushrooms has mostly evaporated, 7 to 8 minutes. Season with salt and pepper, then transfer to a sheet pan or large bowl. Refrigerate until cool. On a lightly floured surface, roll the pastry sheet into a 10- by-12-inch rectangle. Cut into twenty 2 1/2-inch squares. Place the squares on the prepared baking sheet about an inch apart. Prick each square all over with a fork (leaving about a half inch from each edge untouched). In a small bowl, beat the egg and 1 tablespoon water together. Use a pastry brush to brush the top of each square of pastry with the egg wash. To each square, add one piece of prosciutto, then gently press 1 heaping teaspoon of the duxelles into the center. Bake until the puff pastry is golden brown, about 15 minutes. Heat the oil in a medium skillet over high heat. Sprinkle the beef cubes with a large pinch of salt and a few grinds of black pepper and toss with the mustard. Add to the skillet and cook until browned all over, 4 to 5 minutes. Transfer the pastries to a platter, then add one piece of beef to the center of each pastry, gently pressing down to nestle the beef into the pastry. Drizzle with the Horseradish Sauce, then garnish with the chives. In a medium bowl, mix together the mayo, sour cream, horseradish, honey and mustard. Taste and season with salt and pepper. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 70080,"Slow Cooked Brisket with Brown Sugar, Carrots and Gremolata One 3- to 4-pound second-cut or point-cut brisket, preferably in one piece 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 pound small carrots, halved lengthwise 3 large shallots, sliced lengthwise 12 large cloves garlic 1/4 cup dark brown sugar 1/4 cup red wine vinegar 5 cups beef stock 2 tablespoons mayonnaise 3 tablespoons grainy mustard 2 teaspoons coriander seeds, lightly crushed 2 tablespoons plus 1 teaspoon extra-virgin olive oil 1 cup flat-leaf parsley leaves, stemmed 2 large cloves garlic, minced Zest and juice from 1 large lemon Kosher salt Instructions: Preheat the oven to 350 degrees F. Cook the brisket: Tie the circumference of the brisket with butcher\u2019s twine. In a large Dutch oven or other wide heavy pot, heat the oil over medium-high heat. When the oil begins to smoke lightly, sprinkle both sides of the brisket with salt and pepper. Use metal tongs to add the meat to the pot. If the oil is hot enough, the meat won\u2019t stick. Cook, undisturbed, on its first side, until browned, 3 to 5 minutes. Turn on the other side and brown, 3 to 5 additional minutes. Remove the meat from the pot and place it on a baking sheet. Cook the vegetables: Lower the heat to medium. In the same pot, add the carrots, shallots and garlic and sprinkle them with another pinch of salt. Brown for 3 to 5 minutes. Stir in the sugar and vinegar and simmer over very low heat until the liquid reduces and starts to coat the carrots, 3 to 5 minutes. Pour the vegetables and cooking liquid into a bowl. Cook the meat: Return the brisket to the pot and add the beef stock. Bring the stock to a gentle simmer. Cover, then place the pot in the center of the oven and cook for 1 hour. Remove the pot from the oven and add the vegetables and their liquid back in. Return the pot to the oven, uncovered, and cook until the meat is tender when pierced with a fork, an additional 1 to 2 hours. (If the meat looks dry or begins to get overly browned, cover the pot with the lid or a layer of aluminum foil for the remaining oven time.) Make the gremolata: In a small skillet, toast the coriander seeds in 1 teaspoon olive oil until lightly colored and fragrant. Meanwhile, in a small bowl, combine the parsley, garlic, lemon zest and juice and a generous pinch of salt. Add the coriander seeds warm, straight from the skillet. Add the remaining 2 tablespoons olive oil, then stir and set aside. Finish: Remove the pot from the oven and allow it to rest for 10 to 15 minutes. Meanwhile, blend half the cooking liquid and half of the remaining vegetables in a blender until smooth, then pour back into the pot. Whisk in the mayonnaise and mustard. Taste for seasoning. Slice the meat against the grain. (It should be fork-tender without being dry.) Transfer the meat and the remaining vegetables to a serving platter. Pour the sauce over the meat. Serve with the gremolata. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 70081,"Sesame and Peanut Noodles 3 tablespoons sesame seeds 12 ounces linguine 1/4 cup creamy peanut butter 3 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon canola oil 1 tablespoon grated fresh ginger 1 tablespoon honey 1 tablespoon Sriracha 1 teaspoon sesame oil Zest and juice of 1/2 lime
   1/2 cup loosely-packed chopped fresh cilantro 2 green onions, sliced 1/2 head green cabbage, thinly sliced 1/3 red bell pepper, diced 1/4 cup roughly chopped skinless roasted peanuts, for garnish Instructions: Preheat the oven to 350 degrees F.
   Place the sesame seeds in a pie tin and toast in the oven until light golden in color, 4 to 6 minutes, and set aside. Meanwhile, cook the pasta until al dente. Do not overcook. Drain, reserving some of the starchy pasta water, rinse and set aside. For the peanut dressing: Place the peanut butter in a large measuring cup and microwave to soften, 15 seconds. Whisk in with the soy sauce, vinegar, canola oil, ginger, honey, Sriracha, sesame oil and lime zest and juice in a small bowl. Thin with the starchy pasta water if needed, 1 tablespoon at a time. (Dressing should be thick, but pourable.)
   For the salad: Place the pasta in a large mixing bowl and add the cilantro and vegetables and toss with the dressing. Top with the chopped peanuts and toasted sesame seeds and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 70082,"Roasted Red Peppers: Salsa Criolla with Campfire 6 large red bell peppers Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 medium onion 6 vine-ripe tomatoes 4 garlic cloves 1 handful fresh flat-leaf parsley 3 tablespoons red wine vinegar Instructions: Preheat an outdoor charcoal grill to medium-high. Rub the peppers with oil and season them with salt and pepper. Place the peppers directly on the grill and roast for 10 minutes, turning periodically with tongs, so they are really charred and blistered on all sides. Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins. Pull out the cores of the red peppers and remove the seeds. Peel the blackened skins and tear the peppers into strips; put them on a serving platter. Put the onion, tomatoes, garlic, and parsley on a cutting board; chop everything up into bite-size pieces and swipe the mixture into a bowl; season generously with salt and pepper. Pour in the vinegar and oil, mix well to incorporate the ingredients. Taste and adjust seasonings as needed. Pour the salsa over the roasted red peppers and serve at room temperature with beef or other dishes. ","[Rioja, Tempranillo, Garnacha, Barbera]" 70083,"Tacos al Pastor 2 ancho chiles 2 guajillo chiles 1 cup/250 ml chopped fresh pineapple 2 tablespoons/30 ml honey 1 tablespoon/15 ml smoked paprika 1 tablespoon/15 ml vinegar 1 teaspoon/5 ml salt 1 chipotle cl in adobo sauce 1 tablespoon/15 ml adobo sauce 5 cloves garlic, peeled A few sprigs fresh oregano One 4-pound pork butt roast 1 large onion, sliced Small white corn tortillas Onions, chopped Salsa Cilantro leaves Lime wedges Instructions: For the al pastor: Put the ancho and guajillo chiles in a pot of water and bring to a boil. Turn off the heat and allow the chiles to steep until they are rehydrated, about 30 minutes. Discard the seeds and stems and toss the chiles in a food processor along with the pineapple, honey, smoked paprika, vinegar, salt, chipotle cl, adobo sauce, garlic and oregano.
Slice the roast into 3/4-inch-thick slices, but don't cut all the way through.
Slather the marinade between each layer until all the meat is covered. Stack the onion slices in between the slices of meat. Tie the roast back together. Cover it and allow it to marinade in the refrigerator for at least 3 hours or overnight.
Preheat the oven to 475 degrees F (245 degrees C).
Put the roast on a rack in a roasting pan and add water to the bottom of the pan (this is to keep the drippings from smoking). Roast for 30 minutes at this temperature, and then turn down the heat to 300 degrees F (160 degrees C). Roast until the meat is very tender, about 3 hours.
After removing the meat from the oven, cover it with foil and let it rest for about 20 minutes.
When you're ready to serve, thinly slice the meat. Serve the meat on corn tortillas and garnish with onions, salsa and cilantro, and lime wedges on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 70084,"Spicy Menudo 3 to 4 pound tripe (be sure to include 1 piece of honeycomb) 6 garlic cloves, bruised but not peeled 1 tablespoon peppercorns 2 sprigs thyme 3 bay leaves 1 teaspoon sea salt 1 28-ounce can white hominy 2 jalapenos, seeded and minced 1 bunch cilantro, leaves chopped 1 bunch green onions, chopped 12 tomatillos, diced Instructions: Rinse tripe under cold running water and cut large pieces into 1inch squares. Place the garlic, peppercorns, thyme, and bay leaves into a square of cheesecloth. Tie into a bundle. This is your bouquet garni. Place the tripe in a large stock pot with 4 quarts of hot water, the bouquet garni, and salt. Bring to a boil and skim foam if necessary. Reduce the heat and cook at a simmer for 2 to 3 hours or until tripe is tender. Add the canned hominy, liquid and all and the jalapenos. Cook 15 minutes longer. About 10 minutes before serving, add the cilantro, green onions, and tomatillos. Remove the bouquet garni. Garnishes may include mild red cl sauce, ground cl powder, oregano leaves, chopped onions, or lime wedges, or sliced radishes. ","[Malbec, Tempranillo, Garnacha, Barbera]" 70085,"Coconut Tapioca Ooze 1 (13 1/2-ounce) can coconut milk 4 cups water 1/4 teaspoon salt 3/4 cup sugar 7 ounces small tapioca pearls 1/4 cup lemon juice Green food coloring, as needed Instructions: Bring the coconut milk, water, salt, and sugar to a boil in a heavy saucepan. While boiling, whisk in the tapioca and continue to simmer until tender, 12 to 14 minutes, stirring occasionally. Cool immediately by placing in a flat bowl and covering the surface with plastic. Let rest about 2 hours. When cool, add the lemon juice. Stir to incorporate. To make green, add drops of food coloring to desired color. To serve, scoop into individual bowls. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 70086,"Angel Food Cake with Lemon Honey Yogurt Sauce 12 egg whites, at room temperature 1/4 teaspoon fine sea salt 1 1/4 teaspoons cream of tartar 1 teaspoon pure vanilla extract 1/2 teaspoon lemon juice 1 tablespoon lemon zest, plus extra for garnish 1 1/2 cups powdered sugar 1 cup cake flour Fresh mint sprigs 1 cup plain yogurt 1/4 cup honey 1 tablespoon lemon juice Instructions: For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy. Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes. Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer. Sprinkle the flour over the egg white mixture. Using a spatula, carefully fold in the flour until incorporated. Spoon the batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean. Invert the pan on a wire rack to cool completely, about 1 hour.
For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth. Pour into a serving pitcher.
Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate. Cut into slices and drizzle with the sauce. Garnish with lemon zest and mint sprigs.
","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 70087,"Cinnamon Curry Rice 1 1/2 tablespoons soy sauce 1 tablespoon rice wine or sake 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 sticks cinnamon 3 3/4 cups water 2 cups long-grain rice 2 1/2 teaspoons safflower or corn oil 1 1/2 cups thinly sliced leeks 1 1/2 tablespoons minced garlic 2 tablespoons good-quality curry powder 3 to 4 carrots, peeled and cut into 1/4-inch dice (about 1 1/2 cups) 3 to 4 turnips, peeled and cut into 1/4-inch dice (about 1/12 cups) 3 1/2 tablespoons rice wine or sake 1/2 cup water 1 1/2 cups cooked peas (if using frozen, thaw to room temperature) Instructions: In a small bowl, mix sauce ingredients together. Put the cinnamon sticks and the water in a pot and bring to a boil. Cook about 5 minutes over medium heat. Under cold running water, rinse the rice in a saucepan until the water runs clear. Drain and add the rice to the cinnamon water. Bring the water to a boil again, reduce the heat to low, and cover. Simmer covered for 17 minutes, or until craters appear in the surface of the rice and the water has been absorbed. Remove from the heat and fluff the cooked grains with a fork. Cover and let sit for 15 minutes, then uncover and spread the rice out on a cookie sheet with a fork to cool completely. Discard the cinnamon sticks. (The rice should be cold or at least room temperature before stir-frying.) Heat a wok or large skillet. Add the oil and heat until hot. Add the leeks and garlic, and stir-fry over medium heat until slightly softened and translucent. Add the curry powder and stir-fry for 10 seconds, until fragrant. Add the carrots, turnips, rice wine, and water, and partially cover. Cook about 5 to 8 minutes, until tender, then add the cooked rice, breaking it up with a spatula. Add the peas and the sauce. Toss lightly to coat the ingredients and spoon into a serving dish. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 70088,"Hearts of Palm Parm Three 14-ounce cans whole hearts of palm, drained Kosher salt 1/2 cup extra-virgin olive oil 1 large yellow onion, 1/4-inch dice 6 cloves garlic, minced One 28-ounce can crushed tomatoes One 14-ounce can diced tomatoes Pinch crushed red pepper flakes 1 1/2 teaspoons fish sauce, optional 1 1/4 cups finely grated Parmesan (about 3 ounces) Hand-torn fresh basil leaves, for garnish 1 1/2 cups quick-cooking polenta, cooked according to the package directions, warm Instructions: Preheat the oven to 425 degrees F with a rack set on the middle shelf. Place the hearts of palm onto several layers of paper towels to absorb any excess liquid. Season lightly with salt. Heat 2 tablespoons of the oil in a large high-sided skillet over medium to medium-high heat until it just starts to shimmer. Sear the hearts of palm until golden brown on both sides, 2 to 4 minutes total. You may need to do this in two batches to avoid crowding the skillet. Transfer to a baking sheet or large plate. Discard the used oil and wipe out the skillet. Add the remaining oil to the same skillet over medium-high heat. Add the onions and 1/2 teaspoon salt and cook until softened and lightly browned, stirring occasionally, 6 to 8 minutes. Add the garlic and cook until just softened, stirring constantly, about 1 minute. Stir in the crushed tomatoes, diced tomatoes, red pepper flakes, 1/2 teaspoon salt and fish sauce if using. Bring to a boil, and then reduce to a simmer. Simmer, uncovered, for 15 minutes. Season with additional salt if needed. Carefully pour the sauce into a 13- by 9-inch baking dish. Add the browned hearts of palm to the sauce in a single layer and sprinkle all over with the grated cheese. Bake until the cheese is lightly golden brown, about 10 minutes. Allow to sit at room temperature for 5 minutes before serving. Top with the basil. To serve, divide the warm polenta among 6 bowls and top with the hearts of palm and tomato sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 70089,"Sauteed Pork Chops with Mustard Sauce with Caeser Salad with Parmesan Crisps and Hominy Croutons 2 tablespoons olive oil 1 cup finely chopped onion 3 cloves garlic, finely chopped 1 cup white wine 3 1/2 cups water 1 cup white cornmeal, plus 1 cup for dredging the croutons Salt and freshly ground pepper 3 cups canola oil 1 cup grated Parmesan cheese 1 cup grated Asiago cheese 1 tablespoon flour 1 tablespoon mayonnaise 1 teaspoon Dijon mustard Salt and freshly ground pepper 1 teaspoon pureed canned chipotles Few dashes Worcestershire Few drops hot pepper sauce 1/4 cup red wine vinegar 1 teaspoon capers 4 anchovy fillets 8 cloves garlic, roasted 3/4 cups olive oil 5 cups romaine lettuce, torn into bite sized pieces 4 (1 1/2-inch) thick center-cut loin pork chops, with bone Salt and pepper Olive oil 4 cloves garlic, finely chopped 1 cup finely chopped red onions 1 cup dry white wine 1 cup chicken stock 1 teaspoon Dijon mustard 1 teaspoon coarse-grained mustard 1 tablespoon finely chopped fresh thyme Instructions: Hominy Croutons: Heat oil in a small saute pan. Cook onions and garlic until soft. Add wine and reduce by half. Place the water in a medium saucepan and add 2 tablespoons of salt, bring to a boil. Slowly whisk in the cornmeal and cook for, 15 to 20 minutes. Season with salt and pepper and spread into a buttered 11 by 17 inch baking sheet. Chill in the refrigerator for at least 1 hour. Heat the oil in a cast iron skillet or a deep fry to 350 degrees F. Cut the polenta into 1/2-inch squares. Dredge lightly in cornmeal and fry in batches until golden brown. Parmesan Crisps: Heat a large saute pan over medium heat. Combine the cheese and flour in a medium bowl. Sprinkle 2 tablespoons of the cheese into the pan to form a 4-inch circle. Cook until the cheese is somewhat melted but not firm. Using a spatula, turn the cheese over and cook until firm. Drape the crisp over a large rolling pin until cool. Repeat. Salad: Put all ingredients except oil in a blender and blend until smooth. Slowly add the oil and season with salt and pepper. Place the romaine in a large bowl and toss with some of the dressing. Divide among 4 plates. Scatter croutons around and place a Parmesan crisp in the center of the salad. Pork: Season pork with salt and pepper on both sides. Heat a few tablespoons of oil in a large saute pan until almost smoking. Cook the pork for 3 to 4 minutes on 1 side or until golden brown, turn over, reduce heat to medium and continue cooking to medium doneness. Remove to a plate and keep warm. Pour off all but 2 tablespoons of the fat. Add the garlic and onions and cook until soft. Add the wine and cook until reduced by half. Add the stock and cook to a sauce consistency. Whisk in the mustards and thyme and season with salt and pepper to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70090,"Chicken Fried Pork with Sweet Jalapeno Sauce 4 (4-ounce) boneless pork chops Salt and ground black pepper 2 tablespoons all-purpose flour 1 teaspoon salt-free garlic and herb seasoning 1 tablespoon olive oil 1/2 cup reduced-sodium beef broth 1/2 cup chopped pickled jalapenos 1/4 cup honey Instructions: Place pork chops between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Season both sides with salt and black pepper. In a shallow dish, combine flour and garlic and herb seasoning. Mix well. Add pork to flour mixture and turn to coat both sides. Heat oil in a large skillet over medium-high heat. Add pork and cook 2 minutes per side, until golden brown. Meanwhile, in a small bowl, combine beef broth, jalapenos and honey. Mix until blended. Add broth-jalapeno mixture to the pork and bring to a simmer. Simmer 3 to 5 minutes, until pork is cooked through and sauce thickens. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 70091,"Smoked Chicken Wings with Carolina BBQ Sauce and Green Onion and Feta Dip 24 chicken wings, split at the joint, wing tips removed and reserved for another use 1 tablespoon kosher salt
1 tablespoon coarsely ground pepper
Vegetable oil, for deep frying 1 cup sour cream 1/2 cup chopped green onions 1/2 cup crumbled feta cheese
1/4 cup buttermilk
2 tablespoons minced parsley 1 clove garlic, finely minced
1/2 teaspoon kosher salt
2 teaspoons ground black pepper
1 1/2 cups apple cider vinegar 1/3 cup dark brown sugar
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons crushed red pepper flakes
1 teaspoon kosher salt
1 teaspoon ground black pepper
Carrot and celery sticks, for serving Instructions: For the wings: Heat a smoker to 250 degrees F. Toss the wing pieces with the salt and pepper and spread them on the middle grate of the smoker. Smoke them for 20 minutes, flip, and smoke for an additional 20 minutes. Remove the wings from the smoker and set aside. While the wings smoke, make the BBQ sauce: Put the vinegar, brown sugar, ketchup, Worcestershire sauce, red pepper flakes, salt and pepper in a small saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer the sauce until it is reduced by 1/3, about 20 minutes. Cool to room temperature. While the wings smoke, make the dip: Combine the sour cream, green onions, feta, buttermilk, parsley, garlic, salt and pepper in a small bowl. Set aside. To finish the wings: Heat about 4 inches of oil to 375 degrees F in a large, wide heavy-bottomed pot over medium heat. Working in batches, fry the wings just to crisp and reheat them, about 2 minutes. Using a slotted spoon, transfer the cooked wings to a bowl. When they are all fried, toss them with the BBQ sauce, and then serve with the green onion dip, carrots and celery sticks. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 70092,"Pasta Salad with Ricotta Salata and Broccolini 2 bundles broccolini 1/2 pound cavatappi (twists) pasta, cooked to al dente 1 shallot, chopped 3 cloves garlic, chopped 1/3 cup extra-virgin olive oil, a couple of glugs 1/3 to 1/2 pound wedge ricotta salata 6 sprigs fresh thyme, about 2 tablespoons of leaves stripped from stems Coarse salt and pepper 1/2 pint grape tomatoes, halved Instructions: Trim and discard the bottom 1/2-inch from the broccolini. Then cut the broccolini into 1-inch pieces. Steam broccolini covered in small skillet in 1/2 inch boiling water for 3 minutes, cold shock, and drain. Combine broccolini and pasta in a bowl. Return pan to stove over low heat and saute shallots and garlic in oil 2 minutes. Pour warm oil over pasta and broccolini. Crumble ricotta salata over pasta. Sprinkle the pasta with thyme, salt, and pepper, and toss to combine. Adjust seasonings and garnish salad with halved grape tomatoes. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 70093,"Roasted Brussels Sprout and Smoked Sweet Potato Salad 1 1/2 pounds Brussels sprouts, halved 1/4 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1 tablespoon sherry vinegar
4 large sweet potatoes, peeled, cut into large bite-size pieces 1/4 cup extra-virgin olive oil
1 tablespoon light brown sugar
1 teaspoon dried red pepper flakes
Kosher salt and freshly cracked black pepper
6 tablespoons olive oil 2 tablespoons sherry vinegar
2 teaspoons agave nectar
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
2 cups lightly packed baby arugula 1/2 cup grated pecorino
1/4 cup Pickled Red Onions, recipe follows 1 small red beet, quartered 1 cup red wine vinegar
1/2 cup light brown sugar
2 tablespoons kosher salt
3 to 4 whole black peppercorns
1 bay leaf
2 medium red onions, thinly sliced
Instructions: Preheat a smoker to 250 degrees F. Preheat the oven to 375 degrees F. For the Brussels sprouts: Toss the Brussels sprouts, olive oil, 2 tablespoons salt and 1 tablespoon pepper in a large mixing bowl and then spread out on a baking sheet. Roast until lightly charred and tender, 15 minutes. Remove from oven and toss in the sherry vinegar while warm. For the smoked sweet potatoes: Toss the sweet potatoes with the olive oil, brown sugar, red pepper flakes, 2 tablespoons salt and 1 tablespoon pepper in a large mixing bowl. Spread evenly on a rack over a baking sheet and smoke for 20 minutes (see Cook's Note). Finish cooking in the oven until fork tender but still with a little bite, 10 minutes. For the vinaigrette: In a small bowl, whisk together the olive oil, sherry vinegar, agave and mustard in a small bowl; season with salt and pepper. To assemble the salad: In a large bowl, toss the Brussels sprouts with the sweet potatoes. Pour in the vinaigrette and toss well. Serve over a bed of arugula, shower with pecorino and scatter with Pickled Red Onions. In a medium sauce pan over medium-high heat, combine the beets, red wine vinegar, brown sugar, salt, peppercorns, bay leaf and 1/2 cup water. Bring to a boil and cook for 7 to 8 minutes. Place the red onions in a large mixing bowl and pour over the hot liquid. Allow to cool, then transfer to an airtight container and refrigerate. Remove the beets before serving. Keeps for 2 weeks in the refrigerator. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 70094,"Bourbon Ball French Toast 6 eggs 1/2 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/8 teaspoon salt 1 1/4 cups milk 1 teaspoon vanilla extract 1 (16-ounce) loaf firm-textured bread, preferably a baguette Canola oil, for frying Bourbon Vanilla Custard, recipe follows Chocolate syrup Kentucky Bourbon Whipped Cream, recipe follows 1 pint fresh sliced strawberries 1 cup toasted pecan halves 2 cups half-and-half 1 cup heavy cream 4 large egg yolks 1/2 cup sugar 4 teaspoons cornstarch 2 teaspoons vanilla extract 1/3 cup Kentucky bourbon 2 cups heavy cream 3 tablespoons powdered sugar 3 tablespoons Kentucky bourbon Instructions: For the batter: Beat all batter ingredients together in a medium-sized bowl. Set aside. For the French Toast: Slice the baguette into 18 thick slices. Soak the slices in the batter for about 3 minutes, turning to coat evenly on each side. Heat oil in a large saute pan over medium-high heat. Lift the bread from the batter and place it in the hot pan. Add only enough slices to fit easily in the pan. Saute on both sides until golden brown. Keep warm until all slices have been cooked. Place 3 slices on each plate. Drizzle with warm Bourbon Vanilla Custard. Garnish with chocolate syrup and Kentucky Bourbon Whipped Cream. Top with sliced strawberries and toasted pecan halves. Serve immediately. Heat half-and-half and whipping cream in a small saucepan over low heat, until the mixture begins to simmer. Remove from heat and set aside. Whisk egg yolks, sugar and cornstarch in a stainless steel bowl for about 2 minutes or until the mixture thickens and lightens in color. Slowly pour the hot cream into the egg mixture, whisking constantly. Return the custard to the saucepan and place over low heat. Stir constantly until the mixture reaches 170 degrees F. Remove from heat and stir in the vanilla and bourbon. Serve immediately or hold over a hot water bath. Whip cream in well-chilled mixing bowl just until soft peaks form. Add powdered sugar and bourbon and whip just long enough to incorporate. Taste and adjust flavors. Chill until ready for use. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 70095,"Deep-Dish Pecan Pie Nonstick cooking spray 1 store-bought refrigerated pie crust
4 cups chopped pecans
1 cup honey
3/4 cup dark brown sugar
3 whole large eggs plus 3 yolks
1 cup stout beer or other dark beer
4 tablespoons unsalted butter, melted
2 tablespoon all-purpose flour
Caramel Sauce, recipe follows 2 cups sugar 2 tablespoons lemon juice
1 cup heavy cream
2 tablespoons unsalted butter
Instructions: Preheat the oven to 325 degrees F. Spray the inside of a 9-inch springform pan with nonstick cooking spray. Roll out the pie crust, place into the prepared pan and prick the bottom with a fork. Fill the crust with chopped pecans. Transfer to the refrigerator until the filling is done. In a medium bowl, whisk together the honey, dark brown sugar, eggs and egg yolks until smooth. Whisk in the beer and allow the foam to settle. Stir the melted butter into the flour in a separate bowl until smooth and lump free. Whisk the butter mixture into the sugar filling until well combined. Remove the crust from the refrigerator and fill with the sugar mixture. Place the pie in the center of the oven and bake until the center is set, 50 to 55 minutes. It will still move a little but it won't roll in the pan. Remove from the oven and cool to room temperature before serving. Serve with the Caramel Sauce. In a large saucepan over medium-high heat, combine the sugar and 1/4 cup water. Add the lemon juice, and brush down the sides of the pot with a wet pastry brush to remove any sugar crystals from the sides of the pot. Bring to a boil. When the sugar starts to turn brown, after about 7 minutes, slowly pour in the cream, whisking constantly. The sauce will bubble dramatically so be careful. When the cream is incorporated, return to a boil, stirring constantly. Once it has returned to a boil, remove from the heat and whisk in the butter, stirring until melted. Serve immediately or cool completely and store at room temperature in an airtight container for up to one week. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 70096,"Homemade Tortillas 2 1/2 cups all-purpose flour, plus more for dusting 1 teaspoon kosher salt
3 tablespoons vegetable oil
1 cup very hot water Instructions: In a bowl, stir together the flour and salt. Stir in the vegetable oil, then slowly pour in the hot water, stirring gently. When the dough comes together, turn it out onto a lightly floured surface. Knead it gently a few times to smooth it out. Heat a cast-iron skillet or griddle over medium-high heat. Pinch off a piece of dough slightly smaller than a Ping-Pong ball and roll it into a 5-inch circle. It should be extremely thin. Cook on the dry skillet for about 1 minute on the first side, until it starts to brown a little, then flip it and cook for about 30 seconds on the second side. Remove and stack onto a kitchen towel, then repeat with the rest. As you stack the tortillas, wrap them in the kitchen towel while you cook the next ones. ","[Rioja, Tempranillo, Garnacha, Barbera]" 70097,"Golden Squash Blossom Crema: Crema de Flores de Calabaza 1 1/2 tablespoons butter 1 large white onion, chopped into 1/4-inch dice 3 cups good chicken broth 1 small boiling potato (like the red-skin ones), peeled and roughly chopped 25 large (3 to 4-inch) squash blossoms (these are the male blossoms with no squash attached) 2 fresh poblano chiles 1 cup milk 1 medium zucchini, cut into 1/4-inch cubes 1 large ear of corn, husked, kernels cut from the cob 1/2 cup queso fresca, creme fraiche, or sour cream loosened with some milk or cream Salt, about 1 1/2 teaspoons, depending on the saltiness of the broth A little chopped epazote or parsley, for garnish Instructions: The broth: In a 4-quart soup pot, melt the butter over medium heat. Add the onion and cook, stirring frequently, until lightly brown, about 5 minutes. Scoop out half of the onion and set aside. Add the broth and potato, partially cover, and simmer over medium-low heat for 20 minutes. The blossoms: While the broth is simmering, clean the squash blossoms: break off the stems, then the little green sepals that come out from the base of the blossoms (they originally covered the buds). Use your fingers to break loose the long pistils in the center of each flower and discard. With a very sharp knife, cut the blossoms cross-wise into 1/4-inch strips, including the bulbous base. Add half the blossoms to the broth and simmer 3 minutes. In a food processor or in batches in a loosely covered blender (or using an immersion blender), puree the mixture; return to the pot. The chiles: Roast the chiles directly over the gas flame, on a medium-hot gas grill, or 4 inches below a very hot broiler. Turn occasionally, until blistered and blackened on all sides, 5 to 6 minutes for the flame or grill, about 10 minutes for the broiler. Cover with a kitchen towel and let stand about 5 minutes. Peel off the charred skin, cut out the seed pod, then quickly rinse to remove straggling bits of skin and seeds. Cut into 1/4-inch dice. Finishing the soup: Add the chiles to the soup along with the milk and reserved onion; bring to a simmer and cook for 10 minutes. Add the zucchini and corn, simmer a couple of minutes, then add the remaining squash blossoms. Simmer a couple of minutes longer (the strips of blossom will soften into deep-golden \streamers), remove from the heat, stir in the cream, taste, and season with salt. Serve in warm bowls garnished with the chopped epazote or parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70098,"Blueberry Strudels 3 cups fresh or frozen (not thawed) blueberries 1/4 cup granulated sugar, plus more for sprinkling 2 tablespoons cornstarch Pinch salt 5 tablespoons unsalted butter, melted, plus more for pan 12 (9 by 14-inch) phyllo sheets, thawed if frozen Instructions: In a 4-quart heavy saucepan over moderate heat, bring the blueberries, 1/4 cup sugar, cornstarch and a pinch of salt to a boil. Lower the heat and simmer 3 to 4 minutes, stirring occasionally. Transfer to a medium bowl and let cool completely. Preheat the oven to 400 degrees F. Butter a sheet pan. Cover the phyllo sheets with a piece of plastic wrap and a damp paper towel. Arrange 1 sheet of phyllo on a work surface with the short side nearest you (keep the remaining sheets covered) and brush with some butter. Top with 2 more phyllo sheets, brushing each sheet with butter. Place a heaping 1/4 cup blueberry mixture over the lower third of the buttered phyllo, leaving a 2-inch border along the bottom and sides. Fold the bottom edge of the phyllo up over the blueberry mixture and fold in the sides to enclose the filling completely. Roll up the phyllo to form a strudel, about 4 by 2 inches. Transfer, seam-side down, to the prepared sheet pan. Brush the top with some butter and sprinkle with sugar. Using a paring knife, cut 2 vents across the top of the strudel. Repeat with the remaining ingredients. Bake until golden brown and crisp, 15 to 20 minutes. Transfer to a rack and cool 20 minutes. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 70099,"Sandy Collins 1 cup sugar 1 cup water 3 large sprigs fresh mint, plus more for garnish Ice 1 liter club soda 2 lemons, juiced 6 ounces gin, optional Instructions: First make the mint simple syrup: Put 1 cup of sugar and 1 cup of water into a saucepan over medium-high heat. Bring to a boil, stirring occasionally until the sugar is dissolved. Turn off the heat. Bruise the mint a little by rubbing it between your fingers. Add mint to the syrup and set aside until it cools, at least 1 hour. Strain into a clean jar and discard the mint. Cover the jar with a lid. Leftover syrup can be stored in the refrigerator for up to 2 months. To make the drinks, fill 4 glasses with ice. Put 2 tablespoons of mint simple syrup into each glass. Top with about a cup of club soda and a teaspoon of lemon juice. Stir gently and garnish with a mint sprig. Add 1 1/2 ounces of gin to each glass, if desired. ","[Gin, Prosecco, Sauvignon Blanc, Ros]" 70100,"Faux Pierogi over Cabbage and Potatoes O'Brien 3 large white potatoes, diced into 1-inch cubes 2 tablespoons grapeseed oil 1 red bell pepper, stem and seeds removed and diced 1 green bell pepper, stem and seeds removed and diced 1 large white onion, diced Salt and freshly ground black pepper 12 large round ricotta stuffed ravioli* 1 pound mini-cheese ravioli* 1 pound medium round spinach ravioli * 1/2 head red cabbage, chopped in a food processor** 1/2 head green cabbage, chopped in a food processor ** Salt and freshly ground black pepper 1/4 cup grapeseed oil Instructions: Bring a pot of water to boil for the potatoes and boil until tender. Drain well, cover and set aside. Bring a separate pot of water to boil for each of the types of ravioli since their cooking times will vary. Boil the ravioli until they rise to the top and using a slotted spoon remove to drain. Toss with 1 to 3 tablespoons of the grapeseed oil as needed, to keep them from sticking, (reserving the other tablespoon). Cover and set aside. To saute the cabbage and pierogi, heat 1 of the remaining tablespoons of grapeseed oil in a large saute pan over medium heat. Add the white cabbage and season with salt and pepper. If using red cabbage also, heat another of the remaining tablespoons of grapeseed oil in a separate large saute pan over medium heat, add the red cabbage, season with salt and pepper. Let the cabbage cook until very tender and until it begins to \sweeten.\ When the cabbage is tender, remove the cabbage to a bowl, add the ravioli to the same pan and saute very briefly. To finish the Potatoes O'Brien, while the cabbage is sauteing, heat the oil in a large saute pan and saute the bell peppers and onion until the onion turns translucent. Stir in the par-boiled drained potatoes and season with salt and pepper. Place some Potatoes O'Brien in the middle of a serving plate and spoon alternate portions of green cabbage and red cabbage around the potatoes. Top with pierogi. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]

" 70101,"Dragging Noodles with Beef and Bean Sprouts in Soup 3/4 teaspoon baking soda 16 ounces water 1 teaspoon salt 2 1/5 pounds flour 2 1/4 pounds beef 3 1/2 ounces salt 4 1/2 pints water Pinch cassia bark or Chinese cinnamon Pinch Chinese prickly ash Pinch ginger Pinch fennel Pinch clove 1/2 pound chicken bones 1 pound beef bone 1 gallon, plus 48 ounces water 2 teaspoons pepper 4 teaspoons ground ginger 1 teaspoon salt 3 teaspoons sesame oil 3 teaspoons chicken spice 1 bunch parsley, chopped 1/2 pound bean sprouts Instructions: To make the noodles: Mix baking soda and water in a bowl. Then, mix salt and flour together. Add water mixture to the flour and salt and mix until it becomes a soft and pliable dough. Leave the dough to rest for about 30 to 50 minutes. Put the dough on a board and, with 2 hands, knead the dough for 15 to 20 minutes, stretching the dough into a rope, and using both hands, swinging it until it stretches. Divide the dough into 5 lumps of dough. Using some dry flour, double it up again and again, spinning it, until it turns into a set of noodles. Set aside. To make the beef: Put all of the ingredients in a pot and cook for about 1 hour over low heat. Remove from the heat and let the beef cool until it is cool enough to be handled. Slice the beef. To make the soup: In a mixing pot, combine the chicken bone, beef bone, water and cook for about 90 minutes. Throw the bones away and keep the soup. Then, put the pepper, ground ginger, salt, sesame oil and chicken spice in the soup. Bring the soup to a boil. Cook the noodles for 1 minute in the boiling soup. Add the sliced beef, parsley, and bean sprouts and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70102,"Roasted Pumpkin Soup with Crispy Duck Confit Relish 3 cups peeled and diced pumpkin (1/4-inch diced) Drizzle olive oil 1/4 cup Steen's 100 percent Pure Cane Syrup Salt and freshly ground black pepper 2 tablespoons butter 1 cup julienne onions 1 teaspoon chopped garlic 2 bay leaves 4 cups chicken stock 1/4 teaspoon ground cinnamon 1/8 teaspoon freshly ground nutmeg 1/3 cup heavy cream 2 tablespoons smooth peanut butter 1 tablespoon chopped chives 1 cup shredded duck confit 1/4 cup roasted pumpkin seeds Instructions: Preheat the oven to 400 degrees F. Toss the diced pumpkin in olive oil and cane syrup. Season with salt and pepper. Mix well. Place the pumpkin on a parchment lined baking sheet. Roast for 15 to 20 minutes or until tender. Remove from the oven and cool. In a large saucepan, melt the butter. Add the onions and saute for 6 to 8 minutes, or until caramelized. Season with salt and pepper. Add the garlic, bay leaves, and stock. Stir in the pumpkin, cinnamon, and nutmeg and bring to a boil Reduce to a simmer and cook the soup until the pumpkin is very tender, about 25 minutes. Remove the bay leaves from the soup, and with a handheld blender, puree the soup until smooth. Slowly whisk in the cream. Whisk in the peanut butter. Reseason with salt and pepper, if necessary. Simmer the soup, stirring occasionally, for 15 minutes. Remove from the heat and ladle into shallow bowls. In a small mixing bowl, combine the chives, duck confit and pumpkin seeds. Mix well. Garnish each soup with the relish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]

" 70103,"Pizza with Smoked Salmon and Caviar 3 to 4 ounces smoked salmon Pizza Dough, recipe follows 1/4 cup extra-virgin olive oil 1/2 medium red onion, cut into julienne strips 1/4 bunch fresh dill, minced, plus 4 small sprigs, for garnish 1/3 cup sour cream or creme fraiche Freshly ground pepper 4 heaping tablespoons domestic golden (whitefish) caviar 1 heaping teaspoon black caviar 1 package active dry or fresh yeast 1 teaspoon honey 1 cup warm water (105 to 115 degrees) 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoons extra virgin olive oil, plus additional for brushing Instructions: Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F. Cut the salmon into paper-thin slices. Reserve. Roll or stretch the dough into 4 (8-inch) circles. Place the pizzas on a lightly floured wooden peel. Brush the center of each pizza to within 1 inch of the edge with olive oil and sprinkle it with some of the red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven. Mix the dill with the sour cream or creme fraiche and freshly ground pepper, to taste. Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture. Divide the salmon, and arrange decoratively over the cream. Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden caviar. In a small bowl, dissolve the yeast and honey in 1/4-cup warm water. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball). Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled). Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days. To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Yield: 4 (8-inch) pizzas ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70104,"Smashed Potatoes and Broccoli 4 pounds Yukon gold or russet potatoes, quartered 2 (about 6 cups) broccoli heads 1/2 cup whole milk 1/2 cup heavy cream 1/2 stick butter Salt and freshly ground black pepper Instructions: Boil potatoes in salted water until very tender; about 20 minutes. Cut the florets off the broccoli and add to boiling potatoes, about 7 minutes. Drain and place back into pot. Heat the milk, cream, and butter in a small saucepan. Pour sauce into the potatoes and broccoli, mash together. Season, to taste, with salt and pepper. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 70105,"Banana Chocolate Chip Cake Butter-flavored cooking spray 1/2 cup mashed ripe banana 2 tablespoons hazelnut liqueur, such as Frangelico One 15.5-ounce box banana nut muffin mix, such as Betty Crocker 1/2 cup evaporated milk 2 tablespoons vegetable oil 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 cup semisweet chocolate chips 1 egg 1 teaspoon rum extract One 16-ounce can cream cheese frosting 1 cup chopped walnuts Instructions: Spray the bottom of a 1 1/2-quart souffle dish with cooking spray. Line the bottom of the souffle dish with parchment paper and give a quick spray with cooking spray; set aside.
Make a foil ring 1-inch thick for the souffle dish to sit on inside a 5-quart slow cooker.
In a medium bowl, combine the bananas with the hazelnut liqueur. Add the muffin mix, evaporated milk, oil, vanilla extract, cinnamon, chocolate chips and egg. Stir together until just blended.
Transfer to the prepared souffle dish. Place the dish on top of the foil ring in the slow cooker. Lay 8 paper towels over top of the slow cooker bowl and secure with the lid. (This helps to trap steam.) Cook on LOW setting for 4 to 5 hours.
Remove the cake and allow to cool completely.
Cut the cake in half horizontally. Stir the rum extract into the cream cheese frosting and frost in between the layers and outside of the cake with the mixture. Garnish the sides of cake with chopped walnuts. Slice and serve. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 70106,"Sunny's Easy Beefy Stew 2 tablespoons unsalted butter 1 pound ground chuck (80 percent beef, 20 percent fat)
Kosher salt
2 pounds top round beef, cut into 1-inch cubes
1/4 cup all-purpose flour
8 to 10 sprigs fresh thyme
4 to 6 fresh sage leaves
2 sprigs fresh oregano
1 pound pearl onions, peeled 2 cups beef stock
1/2 teaspoon red chili flakes
8 to 10 whole black peppercorns
4 cloves garlic, halved lengthwise
1 1/2 cups beer (I prefer pilsner or wheat beer)
8 ounces small white potatoes
8 ounces baby carrots
2 cups cooked rice 1 package egg noodles, cooked
2 to 4 warmed French baguettes, torn into chunks to sop
2 pounds zucchini \pasta\ 4 spaghetti squash, cooked 1/2 cup chopped fresh parsley, for sprinkling Instructions: In a large skillet on high heat, add the butter and ground chuck. Season with a pinch of salt and, using a wooden spoon or spatula, break it up into small chunks, not bits. Brown the meat on all sides, 6 to 8 minutes, then remove from the skillet with a slotted spoon to a plate and reserve. Toss the top round cubes in a medium bowl with the flour to coat. Add the cubes to the hot skillet in batches and sear on all sides, 6 to 8 minutes. Remove to the plate with the ground beef and reserve. Use twine to tie the thyme, sage and oregano together. Turn the slow cooker to high and add the seared beef, tied herbs, onions, beef stock, red chili flakes, peppercorns, garlic and 1 cup of the beer. Season with another pinch of salt and cover. When the liquid begins to boil, after about 30 minutes, turn the slow cooker to low and cook until the onions are tender, about 4 hours. At the 4-hour mark, add the potatoes, carrots and remaining 1/2 cup beer. Cover and cook until the potatoes and carrots are tender, about 2 hours. Skim any fat off the top (see Cook's Note), then spoon the stew atop your choice of serving options. Sprinkle with parsley before serving. Preheat the oven to 250 degrees F. In a large ovensafe pot or Dutch oven, sear the ground chuck and beef cubes in the butter using the same method as above. Use twine to tie the thyme, sage and oregano together. Add all the meat back to the pot along with the tied herbs, onions, beef stock, red chili flakes, peppercorns, garlic and 1 cup of the beer. Season with a pinch of salt, cover and place in the oven to cook until the onions are tender, about 6 hours. At the 6-hour mark, add the potatoes, carrots and remaining 1/2 cup beer. Cover and cook until the potatoes and carrots are tender, about 2 hours. Skim any fat off the top (see Cook's Note), then spoon the stew atop your choice of serving options. Sprinkle with parsley before serving. In a large pot or Dutch oven, sear the ground chuck and beef cubes in the butter using the same method as above. Load the pot the same as above. Bring to a very low simmer over medium heat, cover and simmer until the onions are tender, about 6 hours. At the 6-hour mark, add the potatoes, carrots and remaining 1/2 cup beer. Reduce the heat to low, cover and cook until the potatoes and carrots are tender, about 2 hours. Skim any fat off the top (see Cook's Note), then spoon the stew atop your choice of serving options. Sprinkle with parsley before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 70107,"Instant Pot Pozole Rojo 3 ounces guajillo or dried New Mexico chiles (about 12), stemmed and seeded 2 ounces ancho chiles (about 4), stemmed and seeded 1 ounce cascabel cl (about 5) stemmed and seeded 1 tablespoon vegetable oil 3 pounds boneless pork shoulder
1 tablespoon dried oregano, preferably Mexican, plus more for serving 1 teaspoon whole black peppercorns 2 heads garlic (about 20 cloves), separated and peeled 2 whole cloves 1 white onion, sliced, plus chopped white onion, for serving Kosher salt One 14- to 16-ounce bag dry hominy (pozole), picked through and rinsed
1 bunch fresh cilantro, plus additional leaves, for serving 1 bunch fresh mint
1 bay leaf Thinly sliced cabbage, thinly sliced radishes, fried tortilla strips, crumbled queso fresco, crema and lime wedges, for serving Instructions: Preheat the oven to 350 degrees F. Toast all the chiles on a rimmed baking sheet until beginning to brown (do not char) and starting to lightly curl in places, about 5 minutes. Set aside until ready to use. Meanwhile, set a 6-quart Instant Pot? to high saute (see Cook's Note). When hot, after 1 to 2 minutes, add the oil and pork and let the pork sit undisturbed until browned, about 6 minutes. Turn the pork and brown the other side, 6 minutes more. Transfer to a plate until ready to use.
Add the oregano, peppercorns, garlic, cloves, sliced onions and 2 tablespoons salt and cook, stirring occasionally, until the onions are tender and beginning to brown, 6 to 8 minutes. Add 6 cups water and the toasted chiles and bring to a simmer. Turn the pot off, cover and let sit until the chiles have softened, 10 to 12 minutes.
Blend the cl mixture in a blender until completely smooth. Transfer back to the pot and stir in 6 cups water until combined. Add the reserved pork, pozole, cilantro, mint and bay leaf.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 20 minutes.
After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful of any remaining steam, unlock and remove the lid.
Remove and discard the cilantro, mint and bay leaf. Carefully transfer the pork to a rimmed baking sheet. Using two forks, shred the meat into bite-sized pieces. Return to the pot along with any accumulated juices and stir to combine.
Serve with thinly sliced cabbage, thinly sliced radishes, dried oregano, cilantro leaves, fried tortilla strips, crumbled queso fresco, chopped white onion, crema and lime wedges. ","[Syrah, Tempranillo, Garnacha, Barbera]" 70108,"Classic Pisco Sour 1/2 cup pisco or brandy 1/4 cup lime juice (from about 2 limes) 1 tablespoon simple syrup (equal amounts of sugar and water heated until the sugar dissolves) 1 egg white, optional 2 dashes angostura bitters Ice for serving Orange slices, for garnish Instructions: In a blender pour pisco or brandy, lime juice, simple syrup, egg white, if using, and angostura bitters. Blend. Pour over ice in a glass and garnish with orange slices. ","[Pisco, Sauvignon Blanc, Vermentino, Cava]" 70109,"Pear Sauteed with Red Beer, Fresh Ginger Cake, and Red BeerSorbet 2 slightly under ripe Anjou pears 2 tablespoons honey 2 tablespoons sugar 2 tablespoons butter 1 vanilla bean 1 cup red beer 1 cup heavy cream 2 cups red beer 1 cup simple syrup 4 (3 inch by 3 inch pieces) ginger cake, store-bought or other flavors ok 1 vanilla bean, for garnish 4 ginger cookies, store bought ok Instructions: Sauteed Pears: Peel, quarter, and core the pears. In a pot, place the honey, sugar, 2 tablespoons of butter, vanilla bean, and red beer, and cook. Add the pears and cook for 3 to 4 minutes, or until brown. Remove the pears when softened and reserve until needed. Add the cream and reduce the sauce by 1/2, remove the vanilla bean. Sorbet: Mix the red beer with the simple syrup. Mix well freeze according to manufacturer's instructions. Place in the freezer for at least 2 hours before serving. Place a piece of or an individual ginger cake on each of 4 plates. Fan the quartered pears and place 2 on each plate. Place a scoop of sorbet on each cake. Cover the pears and part of the cake with the beer sauce. Decorate with the vanilla bean and a ginger cookie. Serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 70110,"Sopapilla Cheesecake Bars Two 8-ounce cans refrigerated crescent rolls Two 8-ounce packages cream cheese, at room temperature 1 1/2 teaspoons vanilla extract 1 large egg 1 1/3 cups sugar 4 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons ground cinnamon
Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees F. Unroll one can of dough and lay it in the bottom of a 9-by-13-inch glass baking dish. Use your fingers to press the dough into the bottom of the dish as evenly as you can, pinching the perforations to seal as needed.
Beat together the cream cheese, vanilla, egg and 1 cup of the sugar in a medium bowl with an electric hand mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Use a rubber spatula to spread the cream cheese mixture over the dough. Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough as needed to cover the cream cheese and use your fingers to pinch the perforations to seal. Do not worry if the dough is not perfectly even; that will happen as it bakes. Pour the butter on top of the dough and use a spoon to spread it out evenly. Stir together the remaining 1/3 cup sugar and the cinnamon in a small bowl and sprinkle all over the top of the dough.
Bake until the dough is baked through and the cinnamon sugar has formed a crust on top of the dough, about 30 minutes. Cool for 15 minutes before cutting into 12 pieces. The bars can also be cooled completely before cutting and serving.
","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 70111,"Gluten-Free Zucchini Bread 1 large zucchini 210 grams All-Purpose Gluten-Free Flour Mix, recipe follows 1 teaspoon psyllium husk 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon cardamom 1/2 teaspoon salt 1 egg 1/2 cup white sugar 1/3 cup brown sugar 1/4 cup olive oil 1/4 cup Greek yogurt 1 teaspoon vanilla extract 400 grams millet flour 300 grams sweet rice flour 300 grams potato starch Instructions: Preparing to bake: Heat the oven to 350 degrees F. Grease a 9- by 4-inch loaf pan.
Grating the zucchini: Grate the zucchini into a bowl. Put it in a double layer of paper towels. Squeeze the water out of the zucchini into the sink. This will help the zucchini bread to not be too wet. Set aside about 225 grams (or about 2 cups) of the drained zucchini.
Combining the dry ingredients: In a large bowl, combine the flour mix, psyllium, baking powder, soda, cinnamon, nutmeg, cardamom, and salt.
Combining the wet ingredients: Whisk together the egg, sugars, olive oil, yogurt, and vanilla extract.
Finishing the batter: Plop the drained zucchini into the liquids and whisk them together. Sprinkle the dry ingredients over the top of the liquids. Using a rubber spatula, fold the dry ingredients into the wet until no sign of flours remain.
Pour the batter into the prepared pan. Slide the pan into the oven and bake until the top of the bread is crackly brown and a toothpick inserted into the center comes out dry, 45 to 55 minutes.
Allow the bread to cool in the pan for 10 minutes. Turn it onto a cooling rack and let it cool to room temperature before slicing into it.
Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70112,"Pork Satay 1 1/2 cups coconut milk 1/4 cup peanut butter 2 tablespoons fresh lime juice 1/4 cup soy sauce 4 cloves garlic, minced 2 Thai cl pepper, seeded and finely chopped 2 tablespoons cilantro Salt 1 1/2 pounds pork tenderloin, cut into 1-inch thick cubes Wooden skewers 1 tablespoon vegetable oil 1/2 cup finely chopped onion 2 cloves garlic, finely chopped 1 Thai red cl pepper, finely chopped 1/4 cup soy sauce 2 tablespoons lime juice 1 1/2 cups coconut milk 1 teaspoon ground coriander 1 teaspoon cumin 1 cup chunky peanut butter 1 tablespoon minced fresh cilantro Instructions: Combine all ingredients in a medium bowl, add pork and let marinate 2 to 4 hours. Heat the oil in a skillet and add the onion, garlic and chili. Saute for about 4 minutes. Stir in the soy sauce, lime juice, coconut milk, coriander, and cumin. Thoroughly blend the peanut butter into the mixture. Bring the sauce to a simmer over low heat, stirring frequently. Stir in the cilantro and remove from the heat.
Preheat the grill.
Remove the pork from the marinade and thread on skewers. Grill for 7 to 8 minutes or until cooked through. Serve with the sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 70113,"Chiles Rellenos a la Huasteca: Stuffed Chiles, Huasteca Style 24 chiles jalapenos, roasted, peeled, seeded, deveined and sweated in plastic bag for 8 minutes 2 quarts water mixed with 1/4 cup vinegar plus 1 teaspoon salt 24 thin slices mild Cheddar, Monterey Jack, Feta, or fresh Mozzarella Flour Batter, recipe follows Hot Sauce, recipe follows 25 tomatillos, husked 1 white onion, quartered, plus 1 white onion, coarsely chopped 9 cloves garlic 3 chiles chipotles or 2 chiles pasillas, lightly fried Hot water 2/3 cup vegetable oil Salt, to taste 1 quart vegetable oil 10 eggs, separated Salt, to taste Flour Instructions: Prepare the chiles: Slit chiles open on one side and soak for 1 hour in water with vinegar and salt to remove some piquancy. Remove chiles from water and drain and dry them. Stuff with cheese and roll in flour to coat. Coat chiles with Batter and fry over medium heat, turning once. Remove chiles and drain on paper towels. Keep hot in preheated oven. To serve, divide Hot Sauce among 8 serving plates. Place chiles in center of plate, on top of sauce. Serve with hot tortillas. Chiles also may be stuffed with shredded flank steak fried with onion and chiles or with mincemeat. Prepare the sauce: Put tomatillos in a saucepan with quartered onion, 6 garlic cloves and chiles. Cover with hot water and bring to a boil. Cook for 25 minutes over low heat. Cool and drain, reserving cooking water. In a blender or food processor, blend these ingredients, adding chopped onion and garlic cloves. Heat oil in a saucepan and fry sauce briefly. Reduce heat and simmer for 30 minutes, seasoning to taste. If sauce thickens too much, add small amount of cooking water. Keep warm. Prepare the batter: Heat oil in a saucepan. Beat egg whites until soft peaks form. Season with salt. In another bowl, lightly beat egg yolks with a bit of flour. Fold into whites. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 70114,"Teriyaki Chicken with Warm Ginger-Carrot Slaw 1 1/2 pounds chicken breast cutlets 1/3 cup teriyaki sauce 4 tablespoons vegetable oil, eyeball it, divided 1 rounded tablespoon grill seasoning (recommended: Montreal Steak Seasoning) eyeball it in your palm 1 small savoy cabbage, 1 1/2 pounds 1 bunch scallions 1 cup, a couple of handfuls, snow peas 1/4 cup honey, eyeball it 3 tablespoons cider vinegar, eyeball it 3 tablespoons pickled ginger, drained and thinly sliced - found on Asian foods aisle 1 sack, 10 ounces, 2 cups, store bought shredded/julienne cut carrots Salt and pepper Instructions: In a large plastic food storage bag, combine chicken cutlets with teriyaki sauce, 2 tablespoons oil and grill seasoning. Close bag and combine to coat evenly. Let stand 15 minutes. Preheat an outdoor or indoor grill or grill pan to medium-high. Cut cabbage into quarters and cut away core. Shred the cabbage and set aside. Cut clean, trimmed scallions into 3 inch lengths. Pile scallions lengthwise and julienne them into thin strips. Pull the threads from the ends of snow peas and julienne into thin strips, lengthwise, like the scallions. Drizzle honey into a small bowl. Add vinegar and combine with a fork. Place chicken cutlets on grill or into hot pan and cook 3 minutes on each side. Heat a nonstick skillet over high heat. Add 2 tablespoons oil, 2 turns of the pan. Add pickled ginger and cut carrots and stir-fry 2 minutes. Add cabbage and stir-fry 2 minutes more. Fluff and toss veggies with tongs so they stay dry and crisp while cooking. Add scallions and snow peas and stir-fry another minute. Add honey and vinegar combination, pouring it all around the pan in a slow stream. Cook the liquids down 30 seconds more then turn off heat. Continue to toss the slaw and season it up with salt and pepper to your taste. Slice the chicken meat thinly on an angle. Mound up 1/4 of the slaw on each plate and place the sliced chicken along side, edging its way up the slaw salad. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70115,"Tortilla Fish Soup 1 (2 to 3 pound) whole red snapper, scaled and gutted 1 medium onion, quartered 4 cloves garlic, smashed 1 serrano chili, halved 4 sprigs fresh thyme 2 bay leaves 8 whole black peppercorns Kosher salt 8 corn tortillas, cut into 1/2 inch strips Vegetable oil, for frying Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 lime, juiced, plus lime wedges for garnish 1 medium onion, sliced, for garnish 4 ripe tomatoes, cut into chunks, for garnish 2 ripe avocados, peeled and cut into chunks, for garnish Cilantro leaves, for garnish Instructions: For the stock: Remove the fillets from the fish (or have your fishmonger do it), wrap them, and set them aside in the refrigerator. Rinse the carcass well with water, chop it into 3 pieces, and place it in a stock pot. Add the onion, garlic, serrano, thyme, bay leaves, and peppercorns. Add cold water to cover the ingredients by 1-inch and put the pot over medium-high heat. Bring it to a boil, skimming off any scum that rises to the surface. Reduce the heat and simmer for 20 minutes. Strain and discard the solids, season it with salt. Makes about 6 to 7 cups stock. For the tortillas: Heat about 1/2-inch vegetable oil in a deep skillet over medium-high heat. Cut the tortillas into 1/2-inch wide strips. Fry the tortilla strips in batches and drain them on paper towels; season with salt and pepper while they are still hot. For the fish: Drizzle the fish filets with olive oil and lime juice and season with some salt. Cover the fish and put it back in the refrigerator to marinate for at least 15 minutes but no longer than 1 hour. For the soup: Heat the stock to simmering. Slice the marinated fish into thin strips. Place 3 pieces of fish into the bottom of a large soup bowl. Top with some onion, tomato, avocado, and cilantro leaves. Ladle in the hot stock and squeeze in a lime wedge. Top with tortilla strips and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 70116,"Bal's Rice Pudding 1 1/2 cups cooked brown rice 1/4 cup slivered almonds 1/4 cup raisins 6 cardamom pods 5 whole cloves Pinch salt 3 cups milk 2 tablespoons honey Instructions: Put the brown rice, almonds, raisins, cardamom pods, whole cloves, salt, milk, and honey in a large saucepan and bring to a boil. Reduce the heat to low and simmer for 10 to 15 minutes, stirring occasionally, or until the milk is absorbed and the mixture has thickened and it resembles risotto. Serve the rice pudding hot or cold and top with seasonal fruit such as mango or berries. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 70117,"Butterflied Tea- and Orange-Brined Roasted Turkey with Porchetta-Spiced Butter 5 oranges 2 cups kosher salt 1 cup bourbon 1 cup sugar 12 black peppercorns 12 plain tea bags 6 whole cloves 4 bay leaves One 14- to 16-pound turkey (not kosher or self-basting), butterflied 2 sticks (1 cup) unsalted butter, at room temperature 1 tablespoon finely chopped fresh rosemary 2 teaspoons fennel seed 1 teaspoon lemon zest 1/2 teaspoon freshly ground black pepper 5 cloves garlic, minced Instructions: Remove the zest from the oranges in wide strips using a vegetable peeler, applying only gentle pressure so that most of the white pith is left behind. Reserve the zest, juice the oranges and strain the juice into a small saucepan. Add the zest, salt, bourbon, sugar, peppercorns, tea bags, cloves, bay leaves and 1 quart (4 cups) of water. Bring to a boil, then turn off the heat and let the mixture sit for 30 minutes. Pour the brine into a plastic container or pot large enough to hold the turkey, add 5 quarts (20 cups) ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weight it down with a plate to keep it submerged and refrigerate at least 8 hours and up to 12 hours. Drain, rinse and pat the turkey dry. Place on a large paper-towel-lined cutting board and let sit out at room temperature until it reaches room temperature, about 1 hour. Mix the butter, rosemary, fennel, lemon zest, pepper and garlic in a medium bowl until well combined. Position a rack in the middle of the oven and preheat the oven to 375 degrees F. Pat the turkey skin dry again and rub the butter mixture evenly over the surface, also pushing some underneath the skin of the breasts. Lay the turkey in a large roasting pan as flat as possible. If the pan is a bit small, tuck the wings behind the back with the drumsticks resting on the ledge of the pan and place a large rimmed baking sheet lined with aluminum foil at the bottom of the oven to catch drippings. Roast, basting the turkey with the pan drippings every 30 minutes or so, until a meat thermometer inserted in the thigh registers 165 degrees F, 1 hour 30 minutes to 2 hours. Transfer to a cutting board and let rest 30 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70118,"Onion-Crusted Chicken with Caramel Citrus Glaze 1 quart plus 1/4 cup vegetable oil 1/2 cup all-purpose flour
Salt and pepper
1 red onion, julienne, plus 1/2 red onion, minced
1/4 pound bacon, diced
1 cup granulated sugar
1 tablespoon tomato puree
1 orange, juiced
1 lemon, juiced
1 lime, juiced
Two 8-ounce boneless, skinless chicken breasts or cutlets
1 large egg, beaten
1/4 cup milk
Instructions: Make the fried onions: Heat up to 1 quart of vegetable oil (2 to 3 inches deep) in a deep saute pan or skillet until it reaches about 350 degrees F. Put the flour in a bowl and season with salt and pepper. Add the julienne onions and toss to coat. In batches, being careful not to crowd, add the onions to the hot oil to fry, making sure to lightly shake off excess flour prior to putting them in. When they are golden brown but not dark brown, 3 to 4 minutes per batch, use a slotted spoon to carefully remove the onions to paper towels. When the onions are done, give them a rough chop and set aside. Add the bacon and minced red onion to a nonstick saute pan and cook over medium heat until the onion is translucent, about 5 minutes. Add the sugar, 2 cups water and the tomato puree and reduce the mixture until it thickens, another 5 to 8 minutes. Add all the citrus juices and stir well to combine. Remove from the heat and set aside. Heat the remaining 1/4 cup oil in a nonstick skillet over medium heat. Season the chicken breast with salt and pepper. Fill one shallow bowl with the beaten egg and milk, and fill a second with the fried onions. Individually, dip the chicken breasts into the egg, then press into the fried onion. Place the chicken breasts in the heated skillet and cook until golden, about 10 minutes per side, carefully turning once. Pour the glaze over the breasts to serve. It goes great with rice or mashed potatoes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 70119,"Bananas with Sugar and Creme Fraiche 8 bananas 2 cups creme fraiche Unprocessed sugar, for sprinkling Instructions: Peel and cut bananas into 1/4-inch slices on the bias. Place into a bowl. Spoon creme fraiche over the bananas and sprinkle with sugar. ","[Chardonnay, Riesling, Gewrztraminer]" 70120,"4th of July Cheesecake | Red, White and Blue Cheesecake 10 whole graham crackers 1/4 cup unsalted butter, melted 1/4 cup brown sugar Pinch salt 4 (8-ounce) packages of cream cheese, room temperature 1/2 cup sour cream 1 cup, plus 2 tablespoons sugar 1/2 teaspoon salt 6 eggs 1 tablespoon vanilla extract 1 tablespoon lemon juice 3 teaspoons cornstarch 1/4 cup raspberry preserves 1/2 vanilla bean 1/4 cup blueberry preserves 1 drop each blue and red food coloring, if you want to boost the color of your stripes 1/4 cup cold water 1 teaspoon gelatin 1/2 cup simple syrup (boil 1/4 cup sugar with 1/4 cup water until sugar dissolves) 1/2 cup blueberry preserves Instructions: To Make the Crust: Preheat oven to 350 degrees F. Line an 8-inch springform pan or cake pan with parchment. In a food processor combine the graham crackers, butter, sugar and salt, until the mixture resembles cornmeal. Press the crumbs into the bottom of the pan, and bake for 10 to 15 minutes, or just until it starts to turn golden brown. Cool the crust completely, then freeze the crust. To Make the Cheesecake Batter: Cream together the cream cheese, sour cream, sugar, salt, eggs, vanilla, lemon juice and cornstarch, until very smooth, scraping down the bowl as needed. Divide the batter equally into 3 bowls. Add the raspberry preserves and a drop of red dye to one. Add the scraped vanilla bean to the next. Add the blueberry preserves and blue dye to the last bowl. Pour the red layer over the frozen crust and return to the freezer for about 30 minutes, or until the batter is slightly firm to the touch. While this layer is chilling, place the other bowls of batter in the freezer to allow them to set as well. Once the red layer feels thick, but not frozen solid, very carefully pour the white batter over the red. Do this very slowly, in small amounts, so that it doesn't break the surface of the red layer. Freeze the pan again for about 20 minutes. Check to make sure the blue batter isn't setting too firmly in the freezer; if it is, move it to the refrigerator. Turn the oven temperature to 300 degrees F. Add the blue layer in the same careful way. Place the pan on a baking sheet. Place in the oven, then pour hot water in the baking sheet, which will help the cake bake evenly. (If you are using the springform pan, you will need to cover the bottom of the springform pan with foil, to prevent any water from seeping in). Bake for 1 1/2 to 2 hours, or when it is set in the middle. When the cake is set in the middle, remove from the oven and allow to cool to room temperature, then refrigerate for several hours. Run a hot knife blade around the edge before removing the cake from the pan. If you are using a regular cake pan, you will need to heat the bottom quickly over the stove, then cover the top with plastic, invert onto a plate and finally transfer to the serving platter. Refrigerate the cake while you make the topping. In a small bowl add the gelatin to the cold water, stir to combine and allow to bloom for several minutes. Once the water has absorbed all the gelatin, add it to the hot simple syrup. If you made the simple syrup ahead, heat it. Add the blueberry preserves and transfer to a clean bowl to cool. Once the glaze has come to room temperature, it will thicken, but still be pourable. Place the blueberries on top of the cake. Pour the thickened glaze over the berries. It will run down the sides, which I think is quite pretty. Refrigerate until the glaze has set a bit. If you prefer clean sides, use a hot metal spatula to scrape the excess off the sides (this is very easy to do). Use a hot blade to cut the cake to keep the stripes distinct, and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70121,"Berry Ricotta Tartlets 1 cup all-purpose flour, plus extra, for dusting 1/2 cup almond flour 1/4 teaspoon fine sea salt 1/2 cup (1 stick) unsalted butter, at room temperature 1/2 cup sugar 1 tablespoon honey 1 teaspoon pure vanilla extract 4 medium strawberries, chopped into 1/4 to 1/2-inch pieces to yield 1/2 cup 1/2 cup blackberries or raspberries, halved 1/2 cup blueberries 1 tablespoon lemon juice 1 tablespoon powdered sugar 1 1/2 cups whole milk ricotta 1/4 cup powdered sugar 2 teaspoons lemon zest Special equipment: a 2 1/2-inch round cookie cutter Instructions: For the crust: In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. Set aside. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the honey and vanilla. With the machine running, gradually add the dry ingredients and blend until incorporated. Transfer the mixture to a work surface and knead into a dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone liner. Set aside. On a lightly floured work surface, roll the dough into a 12-inch diameter circle, about 1/4-inch thick. Using a 2 1/2-inch round cookie cutter, cut out circles of the dough and arrange on the prepared baking sheet. Gather any scraps of dough and gently knead together. Roll out until 1/4-inch thick. Cut out additional circles of dough and place on the baking sheet (there should be a total of 15 to 18 circles). Bake until slightly golden around the edges, 10 to 12 minutes. Cool on the baking sheet for 15 minutes. For the berries: In a medium bowl toss together the strawberries, blackberries, blueberries, lemon juice, and sugar. Let the mixture stand for 30 minutes. For the ricotta topping: In a medium bowl, mix together the cheese, powdered sugar, and lemon zest. To assemble the tartlets: Spoon 1 1/2 tablespoons of the ricotta topping in the center of each crust. Using a small spoon, make a shallow well in the ricotta topping and fill with a little of the berry mixture. Arrange on a platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 70122,"Peppermint Cocoa Swirl Cookies 2 1/2 cups cake flour (see Cook's Note) 1 teaspoon baking powder 1/4 teaspoon kosher salt 2 sticks (1 cup) unsalted butter, at room temperature 3/4 cup sugar 1 teaspoon pure vanilla extract 1 large egg 2 tablespoons unsweetened cocoa powder 6 ounces good-quality white chocolate, roughly chopped Finely crushed peppermint candies, for sprinkling
Instructions: For the cookie dough: Sift the cake flour, baking powder and salt onto a piece of parchment or into a medium bowl; set aside. Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the vanilla and egg and beat until incorporated. Reduce the speed to low and mix in the flour mixture in 2 batches until just incorporated. Remove half of the dough, shape into a rectangle, cover with plastic wrap and refrigerate for 30 minutes.
For the filling: Add the cocoa powder to the remaining dough and use your hands to knead it in until completely combined. Shape the chocolate dough into a rectangle, cover with plastic wrap and refrigerate with for 30 minutes. Roll each dough piece between 2 pieces of parchment to a roughly 11-by-8-inch rectangle. Refrigerate the rolled dough for an additional 20 minutes.
Stack the vanilla dough on top of the chocolate, then peel away all of the parchment except the piece on the bottom of the chocolate dough. Use the parchment to help roll the dough into a tight spiral to form a tight log. Cover the log in plastic wrap and freeze until solid, 1 to 2 hours.
Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
Cut 1/4 inch off each end of the log with a sharp knife to reveal the swirled pattern. Slice the log into 1/4-inch-thick slices, about 34 total. Divide the slices between the prepared baking sheets. Bake, rotating the baking sheets top to bottom and front to back halfway through the cooking time, until the tops of the cookies are no longer tacky, about 10 minutes. Cool the cookies on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely. For the add-ins: Once the cookies are cooled, microwave the white chocolate in a microwave-safe bowl, stirring every 15 seconds, until completely melted. Dip the cookies halfway into the chocolate, then sprinkle or dip in the crushed peppermint candies. Allow the chocolate to set before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70123,"Tex-Mex Chicken and Corn Soup 4 ears corn, shucked 2 tablespoons extra-virgin olive oil 1 large poblano cl pepper, stemmed and seeded, thinly sliced 1 onion, thinly sliced Kosher salt and freshly ground pepper 1 teaspoon chili powder 4 cups low-sodium chicken broth 1 10-ounce can diced tomatoes with green chiles 1 15-ounce can hominy, drained and rinsed 4 cups shredded rotisserie chicken (about 12 ounces) 1 1/2 cups crushed tortilla chips 2 scallions, thinly sliced Instructions: Cut the corn kernels off the cobs and transfer to a small bowl. Run the back of your knife down the cobs to scrape any corn milk into the bowl (it will help thicken the soup). Set aside. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the poblano, onion, 1/4 teaspoon salt and a few grinds of pepper; cook, stirring, until the vegetables are browned in spots, about 6 minutes. Add the corn kernels and their milk. Stir in the chili powder and cook until toasted, about 1 minute. Stir in the chicken broth, 3 cups water, the tomatoes, hominy, chicken, 1/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then lower the heat and simmer, uncovered, until the broth is slightly reduced and the vegetables are tender, about 5 minutes. Season with salt and pepper. Ladle the soup into bowls. Top with the chips and scallions. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 70124,"Coleslaw 4 cups thinly sliced cabbage 1 cup grated carrots 1/2 cup mayonnaise 1/2 cup sour cream 2 teaspoons celery seed 2 teaspoons cider vinegar
Pinch sugar Kosher salt and freshly ground black pepper Instructions: Combine the cabbage and carrots in a large bowl. Set aside. Combine the mayonnaise and sour cream in a small bowl and mix well. Stir in the celery seed, vinegar, sugar and some salt and pepper. Pour the dressing over the cabbage and carrots and toss to coat. Chill and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 70125,"Za'atar Flatbread with Lebanese Veggie Slaw and Goat Cheese Zest and juice of 2 lemons 1/4 cup extra-virgin olive oil
1 1/2 teaspoons Aleppo pepper or red pepper flakes
1 teaspoon salt
2 cups romaine lettuce, finely sliced 1 cup cherry tomatoes, halved
1/4 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
1/2 English cucumber, peeled, diced
1/2 small red onion, peeled, finely sliced
1/2 red bell pepper, seeded, julienned
1 pound store-bought pizza dough 4 tablespoons za'atar
6 tablespoons olive oil, plus for oiling the dough 8 ounces goat cheese, crumbled
Instructions: For the veggie slaw: In a small bowl, combine the lemon zest and juice, olive oil, Aleppo pepper and salt. Whisk well, and set aside. In a medium mixing bowl, add the romaine, cherry tomatoes, parsley, mint, cucumber, red onion and red pepper. Mix together until well combined. Pour the lemon dressing over the slaw and toss to thoroughly coat, being careful not to bruise the lettuce. For the za'atar flatbread: Place a wok, dome-side up, over a burner and preheat over medium heat. Divide the pizza dough in half and roll into balls. Oil the dough and set aside at room temperature until it can be easily rolled out, about 30 minutes. Flatten the dough balls and, with a floured rolling pin, roll each into a 12- to 14-inch circle. In a small mixing bowl combine the za'atar and 4 tablespoons of the olive oil; reserve to the side. Season the pre-heated wok with 1 tablespoon of the remaining olive oil. Set the first flatbread over the domed wok surface; it will start to cook immediately. Brush with half of the olive oil-za'atar mixture, spreading it evenly to 1/4-inch from the edges. Cook the flatbread until just lightly brown on the bottom. Remove to a flat surface, and repeat for other flatbread. To serve, add some veggie slaw to each flatbread, garnish with the goat cheese and roll up like a burrito. Cut in half and serve. Skewer if needed. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 70126,"Acai Berry Smoothie Bowl 1/2 cup unsweetened coconut milk, plus more if needed 2 tablespoons chia seeds, soaked for at least 20 minutes in some of the coconut milk Dash cinnamon 2 heaping handfuls organic spinach 1 frozen banana One 100-gram packet frozen organic acai berry pulp Ice, to thicken Instructions: Add the coconut milk, soaked chia seeds, cinnamon, spinach, banana and acai berry pulp to the pitcher of a high-speed blender and process until thick and creamy. The texture should be very thick; if too thick, then add more coconut milk. If you stick a spoon into the mixture, the mixture should be able to be thick enough to stay on the spoon; if not, add ice or more frozen bananas. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 70127,"Baked Pumpkin Rice Pudding 1 3-to-3 1/2-pound sugar pumpkin 1 tablespoon unsalted butter, softened 1/4 cup packed light brown sugar, plus more for topping Kosher salt 2/3 cup instant rice 1 12-ounce can evaporated milk 1 tablespoon molasses 1/4 teaspoon vanilla extract 1/4 teaspoon ground cinnamon Instructions: Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp. Rub the inside of the pumpkin with the butter, then rub with 1 tablespoon brown sugar and a pinch of salt. Combine the rice, evaporated milk, molasses, vanilla, cinnamon, the remaining 3 tablespoons brown sugar and a pinch of salt in a small saucepan and bring to a boil, stirring occasionally. Put the pumpkin in a baking dish and fill the pumpkin with the rice mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender and the rice pudding is thick, about 2 hours. Scrape the pumpkin flesh and stir into the rice pudding; sprinkle with brown sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 70128,"Blood Orange Punch with Spiced Rum 6 ounces dark rum 6 ounces white rum
5 ounces blood orange juice
5 ounces orgeat (almond syrup)
3 ounces lemon juice
2 pinches kosher salt
Lemon peels, for garnish
Dry ice pellets, for serving Instructions: Add the dark and white rum, blood orange juice, orgeat, lemon juice and salt to a large pitcher, stirring to combine. Pour over ice-filled rocks glasses and garnish each glass with a lemon peel. To serve: Add dry ice pellets to a large, shallow platter. Put the glasses on the platter, surrounding each glass with the dry ice but being careful not to touch the pellets with your hands. Carefully serve the drinks on the platter. ","[Rum, Cava, Moscato, Prosecco]" 70129,"Quick Herb and Cheese Monkey Bread Cooking spray 1 cup finely grated Parmesan 1 teaspoon dried oregano 1/4 teaspoon granulated garlic 1/4 teaspoon dried rosemary 1/4 teaspoon dried thyme 2 packages prepared biscuits (about 16 biscuits), each biscuit cut in half 1/2 cup extra-virgin olive oil Instructions: Position a rack in the lower third of the oven and preheat to 350 degrees F. Spray a bundt or tube pan lightly with cooking spray. Toss the Parmesan, oregano, garlic, rosemary and thyme in a small bowl until well mixed. Roll each biscuit half into a ball. Put 8 of the balls in a medium bowl and drizzle with 2 tablespoons of the oil, tossing until well coated. Transfer each ball to the Parmesan mixture to coat, then place in the prepared pan. Working in batches of 8, repeat with the remaining dough balls, overlapping in the pan as necessary. Bake until the dough is puffed and browned, about 50 minutes; check halfway through the baking time and tent with foil if the bread is browning too quickly. Let the bread cool 10 minutes. Loosen the bread from the sides of the pan with a thin spatula. Invert the pan onto a baking sheet, then flip the bread (decorative-side up) onto a serving plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70130,"Triple Layer Pinwheel Cookies 1 (17.5 oz.) pkg. Pillsbury? Sugar Cookie Mix 1/2 cup butter, softened 1 large egg 1/4 cup cocoa powder 2 tbsps. milk 1 (12 oz.) jar Smucker's? Red Raspberry Preserves or 1 (12 oz.) jar Smucker's? Strawberry Preserves or 1 (12 oz.) jar Smucker's? Apricot Preserves 2 tbsps. Pillsbury BEST? All Purpose Flour 1 cup finely chopped walnuts Instructions: COMBINE cookie mix, butter and egg in medium bowl until soft dough forms. Divide dough in half. Add cocoa and milk to half of dough with wooden spoon until evenly distributed. Divide both halves in half again to make 4 parts. Roll each part between sheets of wax paper into 10 x 8-inch rectangles. Place flat layers of dough with wax paper in bewteen on cookie sheet. Chill 15 minutes. COOK preserves and flour in small saucepan over medium heat, stirring constantly, until bubbly. Remove from heat. Stir in walnuts. Let cool. Remove one sheet of wax paper from sheets of dough. Spread half of preserves mixture evenly onto a chocolate layer. Place one light layer down over the preserves, aligning corners of doughs. Remove wax paper from light layer. Allow dough to soften slightly, about 2 to 3 minutes. Beginning on long side, roll up dough to make a rounded log, making sure the first roll in the center is tight. Roll wax paper around log. Repeat with remaining 2 sheets of dough. Freeze 1 hour. HEAT oven to 375 degree sF. Line cookie sheet with parchment paper. Cut logs into 1/4-inch slices. Place on prepared cookie sheet. Bake 10 to 12 minutes or just until lightly browned. Cool on cookie sheet 2 minutes. Transfer to wire rack to cool completely. Keep second log in freezer until ready to bake. Return to freezer as needed to make slicing easier. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 70131,"Orange Chocolate Smoothie 8 oz fairlife Chocolate Milk 1 tbs Chocolate Sauce 2 tbs Orange Marmalade 1 cup Ice Instructions: Blend in blender for 30 seconds and enjoy For an added treat, drizzle chocolate sauce on top too ","[Chardonnay, Pinotage, Moscato, Riesling]" 70132,"Roasted Parsnip Soup 1 teaspoon salt, divided 1/4 teaspoon freshly ground pepper 1 cup balsamic vinegar 2 1/4 cups reduced-sodium chicken broth or vegetable broth 2 1/4 cups low-fat milk 2 pounds parsnips, peeled and woody core removed (see Tip) 2 pears, peeled and cut into eighths 1 small yellow or white onion, peeled and cut into eighths 1 tablespoon canola oil Instructions: The earthy flavor of parsnips goes especially well with fragrant pears, but carrots or even rutabaga work nicely in this soup as well. Serve it as a first course or as a light main dish with a crusty whole-grain bread.; Position rack in lower third of oven; preheat to 450degreesF. Toss parsnips, pears, onion, oil, 1/2 teaspoon salt and pepper in a roasting pan. Roast, stirring every 10 minutes, until very soft and starting to brown, about 40 minutes. Meanwhile, boil vinegar in a small saucepan until syrupy and reduced to about 1/4 cup, 10 to 14 minutes. (Watch the syrup carefully during the last few minutes of reducing to prevent burning.) Remove from the heat. Puree half of the parsnip mixture with broth in a blender until very smooth; transfer to a large saucepan. Puree the other half with milk until very smooth. Add to the saucepan and stir in the remaining 1/2 teaspoon salt. Reheat the soup over medium heat, stirring often, about 5 minutes. Gently reheat the balsamic syrup if it has become thicker than syrup while standing. Ladle the soup into bowls and drizzle with the balsamic syrup. NUTRITION INFORMATION: Per serving: 250 calories; 4 g fat (1 g sat, 2 g mono); 8 mg cholesterol; 49 g carbohydrate; 7 g protein; 9 g fiber; 515 mg sodium; 687 mg potassium. Nutrition bonus: Vitamin C (50% daily value), Folate (27% dv), Calcium & Potassium (19% dv). 2 1/2 Carbohydrate Servings Exchanges: 2 starch, 1/2 fruit, 1/2 low-fat milk, 1/2 fat TIP: Remove the fibrous, woody core of parsnips before using: quarter parsnip lengthwise and cut out the core with a paring knife. From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 70133,"Sauteed Swiss Chard 3 tablespoons extra-virgin olive oil 5 cloves garlic, sliced thin 1 bunch Swiss chard, washed, trimmed and cut into 2-inch pieces Sea salt and freshly ground black pepper Instructions: In a large saute pan, heat olive oil over medium-high heat. Add garlic and saute until pale golden color, about 1 minute. Add Swiss chard and saute until soft, but still crisp, about 5 minutes. Season with salt and pepper.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 70134,"Nancy's Homemade Living Lightly on the Earth Herbal Organic Iced Tea Fresh spearmint Fresh lemon balm Fresh lemon verbena Instructions: Pick and wash a colander full of fresh leaves of spearmint, lemon balm, and lemon verbena and triple rinse in a big pot. Inspect to make sure it's clean. Strip leaves off lemon verbena plant. Chop mint and lemon balm. Boil about 2 quarts of filtered or spring water. Add in herbs, stirring for several minutes. Turn off heat and let sit covered for 5 minutes. Pour tea through a sieve and at least 4 layers of cheesecloth so finished product is clear. This is a concentrate that will be diluted 2 to 4 times according to your individual taste preferences. Will stay fresh for 4 to 5 days if kept refrigerated. Serve over ice with or without sweetener. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 70135,"Watermelon Rind Pickle 1/2 cup balsamic vinegar 2 cups sugar 1 lemon, sliced thin 2 sticks cinnamon, crushed 1 teaspoon whole cloves 2 teaspoons cracked allspice 9 cups cubed watermelon rind 1/2 cup salt 2 quarts plus 2 cups water 1 3/4 cups cider vinegar Instructions: Prepare the watermelon rind by cutting it into 1-inch squares and removing the green skin and all but a small amount of the red meat. Place the prepared watermelon in a large bowl and soak it overnight in brine made from the salt and 2 quarts of water. When ready to prepare, drain the watermelon, wash it with fresh water, and drain it again. Place the rind in a large nonreactive saucepan with water to cover, and simmer it until it is fork-tender. Place the remaining 2 cups of water and the remaining ingredients in another large nonreactive pan, bring them to a boil, and simmer them for 15 minutes or until you have a thin syrup. Drain the watermelon rind, add it to the syrup, and continue to simmer until the rind becomes translucent. Place the watermelon rind pieces in hot sterilized jars, cover them with the (unstrained) syrup, and seal them according to proper canning procedures. The pickles will keep for several months.; ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 70136,"Brisket, East Texas Style 2 1/2 gallons good beef stock 1 bottle dry red wine 4 bay leaves 2 tablespoons whole black peppercorns 5 cloves garlic 1/2 cup kosher salt One 8- to 10-pound brisket, fat cap on 2 1/2 cups of your favorite BBQ sauce Instructions: In a large cooking pot combine beef stock, wine, bay leaves, peppercorns, garlic and salt; over medium heat, bring to a low boil. Place brisket in boiling mixture, fat side up, and cook at a low simmer for 4 1/2 hours, or until tender. Remove brisket from pan and place on the top rack of a grill or smoker and cook for 1 hour. Baste with BBQ sauce. Remove from grill or smoker and let cool for 15 minutes. Slice thinly and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 70137,"No-Cook Tomato Sauce with Penne 12 ounces penne 1/4 cup virgin olive oil 6 tomatoes, diced 3 tablespoons balsamic vinegar 3 cloves garlic, minced Fresh basil, chopped Grated Parmesan cheese Instructions: In a large pot of boiling salted water, cook the penne according to package directions. In a large bowl combine tomatoes, garlic, olive oil and vinegar. Toss together with basil. When tender, drain penne, add to bowl and toss to coat. Serve with fresh Parmesan cheese. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 70138,"Gingerbread Boat and Men with Eggnog, Pistachio and Cherry Dip Nonstick cooking spray 2 cups all-purpose flour, plus more for dusting 2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon baking soda 1/4 teaspoon ground cloves 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, at room temperature 1/3 cup brown sugar 1/3 cup granulated sugar 1/3 cup molasses 1 large egg 4 cups milk 1/2 cup cornstarch 10 large egg yolks 1 cup granulated sugar 4 tablespoons unsalted butter 1 teaspoon pure vanilla extract 1/2 teaspoon freshly grated nutmeg One 4-ounce jar amarena cherries, pureed Red gel color, optional 2 tablespoons pure pistachio paste Green gel color, optional 1 cup heavy cream, very cold 2 pounds confectioners' sugar 4 to 6 egg whites (1/2 to 3/4 cup) Candy, for decorating Instructions: For the gingerbread: Preheat the oven to 350 degrees F. Lightly spray a large, oven-safe bowl with nonstick cooking spray. Mix the flour, ginger, cinnamon, nutmeg, baking soda, cloves and salt in a medium bowl. In a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and granulated sugar. Mix in the molasses and egg, and then stir in the flour mixture. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour and up to 24 hours. Roll out the dough on a floured surface to about 1/8-inch thick. Carefully cover the bowl with the dough, trimming the excess. Roll out the remaining dough and cut out small gingerbread men. Chill the bowl and the gingerbread men in the freezer for 20 minutes. Place the bowl and gingerbread men on a sheet tray, and bake until just golden at the edges and no longer translucent looking, 18 to 20 minutes. Cool completely. For the cream: In a medium bowl, whisk 1/2 cup milk into the cornstarch until blended and smooth. Add the egg yolks and whisk until blended, set aside. In a medium saucepan, combine the remaining 3 1/2 cups milk with the granulated sugar. Place over medium-high heat and bring to a boil, whisking occasionally. Pour three-quarters of the hot milk very slowly in a steady stream into the egg mixture, whisking constantly. Then whisk the tempered egg mixture back into the remaining milk in the saucepan and set over medium heat. Bring to a boil, whisking constantly, for 1 minute. Remove from the heat and whisk in the butter and vanilla until blended and smooth. Divide the pastry cream among 3 mixing bowls. Add the nutmeg to one bowl. In the next bowl, add the cherry puree and some red gel if using. In the last bowl, add the pistachio paste and some green gel if using. Cover the surface of each pastry cream with plastic wrap. Refrigerate until cooled. Whip the cream to stiff peaks, then gently fold one-third of the whipped cream into each pastry cream. For the icing: In the bowl of a stand mixer fitted with the whisk attachment, combine the confectioners' sugar and egg whites. Mix at a slow speed until the mixture is stiff enough to form peaks; keep beating until the icing is pure white, fluffy and shiny. Use a rubber spatula to transfer the icing to a pastry bag, and hold it at room temperature until ready to decorate. To assemble, use a knife or small offset spatula to remove the gingerbread from the bowl. Cut the tip of the pastry bag of royal icing and pipe festive designs around the outside of the bowl and the gingerbread men. Decorate with candies as desired, then set aside to dry completely. Once dry, fill the bowl with the three creams. Arrange the gingerbread men around the bowl. Serve and enjoy! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 70139,"White Chocolate and Coffee Mousse 12 ounces white chocolate, chopped 8 egg yolks 1/4 cup plus 2 tablespoons sugar 1/2-ounce gelatin sheets Creme de Cacao or other chocolate flavored liqueur to dissolve the gelatin 3 ounces liquid coffee 8 egg whites 1 pint heavy cream Instructions: Melt the chocolate in a double boiler and set aside. Beat the yolks with the 2 tablespoons of sugar with an electric mixer at high speed until light and fluffy. Stream in the melted chocolate at low speed. Dissolve the gelatin in the warmed liquor and stream slowly, along with the coffee, into the chocolate mixture at low speed. Transfer the mixture into a stainless steel bowl and refrigerate until needed. In another mixing bowl, whip the egg whites and the remaining 1/4 cup sugar to a stiff meringue with an electric mixer. In a separate bowl whip the heavy cream until firm. Fold the meringue into the chocolate mixture, then fold in the whipped cream. Refrigerate for at least 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 70140,"Spicy Thai-Style Pineapple Wraps Juice of 2 limes (about 14 cup) 2 teaspoons sugar 2 teaspoons cl paste, such as sambal oelek (see ShopSmart, right) 2 teaspoons fish sauce 2 cups roasted peanuts or cashews, roughly chopped 23 cup roughly chopped fresh cilantro (leaves and stems) 12 Bibb lettuce leaves (about 1 head) Half a medium fresh pineapple, peeled, cored, and cut into bite-size chunks (about 3 cups) (see page 274) Kosher salt Instructions: Whisk the lime juice, sugar, cl paste, and fish sauce in a bowl until the sugar dissolves. Add the peanuts and cilantro and stir until evenly dressed with the sauce.
When ready to serve, arrange the lettuce leaves on a large platter. Put about 14 cup of pineapple in each leaf and season with salt to taste. Top the pineapple with the nut mixture. Serve, letting your guests wrap (or fold) each lettuce leaf to enclose the filling. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 70141,"White Bean and Artichoke Gratin 8 fresh artichokes One 14-ounce can cannellini beans
1 leek, split and thinly sliced crosswise, washed and drained
1 cup grated Parmigiano-Reggiano
1/2 cup heavy cream, plus additional if needed
1/2 cup creme fraiche
Kosher salt and freshly ground black pepper
1/3 cup breadcrumbs
1 teaspoon fresh thyme leaves
2 lemons, zested
Fleur de sel, for sprinkling
Instructions: Bring a small amount of water to a simmer in a pot and set a steamer basket over it. Using a sharp paring knife, peel the stems on the artichokes and remove the tougher outer leaves; remove the inner leaves by hand, then cut away the center chokes. Place the artichokes in the steamer basket, cover and cook until tender when pierced, about 30 minutes, adding hot water if needed during cooking. Roughly chop the artichokes into 1/2-inch pieces and combine them with the cannellini beans and leeks in a large bowl. Preheat the oven to 375 degrees F. In a separate bowl, whisk together the Parmigiano-Reggiano, heavy cream and creme fraiche. Pour into the artichoke mixture and toss well. The mixture should be creamy and smooth; if too thick, add more cream to thin. Sprinkle with salt and pepper. Pour the mixture into an 8-inch casserole dish. In a small bowl, combine the breadcrumbs, thyme leaves and lemon zest; sprinkle over the top of the casserole. Bake the gratin until the mixture is bubbly and the crust is golden brown, about 30 minutes. Finish with a sprinkle of fleur de sel. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 70142,"Turkey Reubens 2 1/2 tablespoons unsalted butter, softened 3 scallions, white parts and 2 inches of green, finely chopped 1 8-ounce can sauerkraut, drained and rinsed 1 small apple, peeled and grated Kosher salt and freshly ground pepper 1/4 cup mayonnaise 2 to 3 tablespoons chili sauce 2 teaspoons capers, chopped, plus 1 teaspoon liquid 8 slices dill pickle, plus 1 teaspoon pickling liquid 8 slices seeded rye bread 1 pound deli-sliced turkey 1 1/2 to 2 cups grated Swiss cheese (about 6 ounces) Instructions: Heat 1 tablespoon butter in a medium saucepan over medium-high heat. Add the scallion whites and cook, stirring, until light brown, about 3 minutes. Add the sauerkraut and apple and season with salt and pepper. Cook, stirring occasionally, until the sauerkraut is lightly browned and dry, about 10 minutes. Add half of the scallion greens and cook, stirring occasionally, for 1 minute. Preheat the broiler. Mix the mayonnaise, chili sauce, the remaining scallion greens, the capers and their liquid, and the dill pickling liquid in a small bowl. Spread about 1/2 teaspoon butter on one side of each bread slice. Place 4 slices, buttered-side down, on a foil-lined baking sheet. Spread each with some of the mayonnaise mixture, then layer the turkey, dill pickles and sauerkraut mixture on top. Sprinkle with the cheese and broil until the cheese melts, about 2 minutes. Spread more of the mayonnaise mixture on the unbuttered sides of the other 4 bread slices; place buttered-side up on the sandwiches. Return to the broiler until golden, turning once, about 2 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 70143,"G's Quick Jambalaya 8 ounces peeled prawns Olive oil 1/2 cup roughly chopped bell peppers 2 cloves garlic, chopped 1 shallot, chopped 1 cup roughly chopped sausage 8 ounces peeled shrimp 1 cup white wine 2 cups freshly cooked white rice 4 ounces crawfish 1 tablespoon butter Juice of 1 lemon Cayenne pepper Kosher salt and freshly ground black pepper Instructions: Heat a large pan over medium-high heat, and then pour in some oil. Add the bell peppers, garlic and shallots and sweat. Add the sausage, prawns and shrimp, pour in the white wine and bring to a simmer. Stir in the white rice, crawfish and butter. Season with the lemon juice and add cayenne, salt and black pepper to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 70144,"Veggie Sticks and Pesto Dipping Sauce 4 ribs celery, cut into sticks or, store bought precut celery sticks 4 carrots, peeled and cut into sticks, or 10 ounce store bought package carrot sticks 1 large red bell pepper, seeded and cut into strips lengthwise 8 thin scallions, trimmed 1/2 zucchini, cut into sticks 1 cup basil leaves 1/2 cup flat-leaf parsley tops 1 clove garlic, cracked away from skin 1 lemon, zested and juiced 1/3 cup walnut pieces, a couple of handfuls 1/4 cup grated Parmigiano-Reggiano 1/2 cup extra-virgin olive oil, eyeball it Salt and freshly ground black pepper Instructions: Cut and arrange veggie sticks on platter. If you want to cut down on chopping, many veggies can be store bought already cleaned and cut for dipping. In a food processor, combine basil, parsley, garlic, lemon zest and juice and grind into a paste. Add nuts and cheese and grind again to combine them into the paste. Pulse in the olive oil until it is combined. Transfer to a small dish and season the sauce with salt and pepper, to your taste. Set dipping bowl on veggie platter and serve. ","[Chardonnay, Vermentino, Gavi, Riesling]" 70145,"Potato Basil Puree 2 cups fresh basil leaves, lightly packed 2 pounds large Yukon Gold or white boiling potatoes 1 cup half-and-half 3/4 cup freshly grated Parmesan cheese, plus extra for serving 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper Instructions: Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside. Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20 to 25 minutes, until very tender. Drain well, return to the saucepan, and steam over low heat until any remaining water evaporates. In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and puree. Add the hot cream mixture and process until smooth. With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, the salt, and pepper and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70146,"Carrot Salad 6 large carrots, peeled 1/4 cup fresh lemon juice 2 cloves garlic, finely chopped 2 teaspoons ground cumin 1/2 teaspoon cayenne pepper 1 teaspoon salt, plus more for water 1/4 cup olive oil 1/4 cup finely chopped flat-leaf parsley Instructions: Bring a large pot of salted water to a boil. Add the whole carrots (cut them in half if they don't fit in the pot) and cook until just cooked through, about 8 to 10 minutes. Drain and cut carrots into 1/2-inch thick slices. Whisk together the lemon juice, garlic, cumin, cayenne, and salt in a large bowl. Slowly drizzle in the olive oil until emulsified and stir in the parsley. Add the cooked carrots and toss to combine. Serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 70147,"Cinnamon Stars: Zimtsterne (Germany) 15 ounces sliced almonds, with skin (about 4 1/2 cups) 1 1/4 teaspoons ground cinnamon 3 large egg whites, room temperature 2 teaspoons finely grated lemon zest 2 1/4 cups confectioners' sugar, plus more for rolling* (please see Cook's Note) Instructions: Sift the confectioners' sugar. Put 1/2 cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces. Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies. Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough. Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners' sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it. Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue. Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 70148,"Ginger Tuna on Rice Crackers with Wasabi Aioli 3/4 pound fresh tuna steak 1-inch-long knob fresh ginger, peeled 2 cloves garlic, 1 sliced and 1 minced 1 teaspoon soy sauce 1/4 cup soy or vegetable oil 1 teaspoon wasabi powder 1/4 cup mayonnaise 1/4 salt and freshly ground black pepper 1 drop green food coloring (optional) 30 tamari-flavored rice crackers 1 teaspoon black sesame seeds 1 small red bell pepper, finely diced Instructions: Using a sharp knife, slice the tuna into 1/2-inch strips with the grain, then cut the strips into triangular pieces and place them in a mixing bowl. Puree the ginger with the sliced garlic in the bowl of a food processor. Scrape the sides of the bowl, add the soy sauce, and slowly pour the oil in with the machine running. Drizzle this mixture over the fish and gently toss to cool. Marinate the tuna for a minimum of 4 hours or overnight in the refrigerator. Preheat the oven to 400 degrees. In a bowl, combine the wasabi with a few drops of water, then add the minced garlic and mayonnaise. Add salt and pepper to taste and the green food coloring (if desired) to intensify the color of wasabi. Place the wasabi mayonnaise in a squeeze bottle if available. Remove the tuna from the marinade, place on a greased baking sheet, and bake it for 3 to 4 minutes, until the inside is pink. Or pan-sear in a hot skillet over medium heat for 2 to 3 minutes. Place the pieces of tuna on rice crackers, and top each with a little wasabi aioli. Sprinkle with black sesame seeds and diced red pepper. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 70149,"Healthy French Toast 2 large egg whites 1 large egg 3/4 cup low-fat (1-percent) milk 1/2 teaspoon salt 1/4 teaspoon vanilla extract 2 teaspoons butter or trans-fat-free margarine 8 slices firm whole-wheat bread Instructions: Preheat the oven to 200 degrees F.
In a pie plate, beat the egg whites, egg, milk, salt and vanilla with a whisk until blended. In a 12-inch nonstick skillet, melt 1 teaspoon butter or trans-fat-free margarine on medium heat.
Dip the bread slices, one at a time, in the egg mixture, pressing the bread lightly to coat both sides well. Place 3 or 4 slices in the skillet, and cook until lightly browned, 3 to 4 minutes. Flip and cook until lightly browned on the second side, 3 to 4 minutes.
Transfer the French toast to a cookie sheet; keep warm in the oven. Repeat with remaining butter or margarine, bread slices and egg mixture.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70150,"Grilled Asparagus with Poached Egg, Parmigiano and Lemon Zest 1 bunch asparagus (pencil or standard) High-quality extra-virgin olive oil Kosher salt 4 slices rustic Italian bread 1 clove garlic 4 to 5 ice cubes 3 tablespoons white vinegar 4 large organic eggs 2 cups baby washed arugula 1 to 2 tablespoons lemon juice 1 cup grated Parmigiano-Reggiano 1 lemon, zested Instructions: Preheat a grill pan or grill to medium-high heat. Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with oil and salt to taste. Grill the asparagus until slightly charred and pliable on all sides, 2 to 3 minutes for pencil or 5 to 7 minutes for standard. Remove to a platter and reserve at room temperature. Grill each slice of bread until crispy and slightly charred on both sides. Rub each piece of bread vigorously with the raw garlic clove. Reserve with the asparagus. Fill a bowl with cold tap water and the ice cubes. This will be the holding area for the eggs after they have been poached. Keep the bowl near the stove. Fill a medium saucepan two-thirds of the way with water. Add the white vinegar and bring to a boil. Reduce the heat on the burner until the bubbles in the water have subsided. Gently crack and drop each egg into the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid. Using a slotted spoon, remove the eggs from the saucepan and place in the bowl of cold water. Reserve. To assemble the salad: Toss the arugula with half of the lemon juice, a drizzle of olive oil and a pinch of salt. Gently toss the salad until coated with the lemon and olive oil. Add more lemon juice and oil if needed. TASTE IT! The salad should be dressed and flavorful but not soggy. Divide the arugula among 4 individual plates. Arrange the asparagus on top of the arugula on each plate. While dressing the salad, bring the saucepan of poaching water to a simmer. Gently return the eggs to the saucepan until heated through, 1 to 2 minutes. When the eggs are hot, remove them from the pan with a slotted spoon and gently blot on a tea towel to remove any excess water. Immediately place 1 egg on top of the asparagus on each plate. Sprinkle each with some salt, Parmigiano and lemon zest. Drizzle each piece of grilled bread generously with olive oil and cut in half on the bias. Lean the toast halves against each egg. Voila! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 70151,"Pancit Canton 2 tablespoons vegetable oil 1 onion, sliced 3 garlic cloves, crushed 1 pound pork shoulder, sliced thinly 1 chicken breast, deboned and sliced thinly 1/2 pound shrimp, peeled 2 tablespoons soy sauce 2 cups chicken broth 1 cup cabbage, shredded 1 cup green beans, julienned 2 carrots, julienned 3/4 cup dried black or shiitake mushrooms (optional) 1 package (1 pound) pancit canton (Chinese wheat noodles) 1/2 teaspoon freshly ground black pepper Patis (Filipino fish sauce), to taste (optional) 4 green onions, sliced 1 lemon or kalamansi, cut into wedges Instructions: If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems. Set aside. Heat oil over medium-high heat in wok or large skillet. Saute garlic and onions until tender. Add pork, chicken and shrimp, and cook until browned. Add soy sauce, stirring to flavor. Add chicken broth and bring to boil. Add cabbage, green beans, carrots and mushrooms. Cook until vegetables are tender, yet crisp, 5-8 minutes. Add noodles, mixing gently to prevent them from breaking. Cook until liquid is absorbed and noodles are done, about 10 minutes. Remove from heat. Season with black pepper and patis. Garnish with green onions and lemon wedges. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Ros]" 70152,"Smoked Salmon Omelet 3 tablespoons sour cream 1/2 teaspoon Dijon mustard 1/2 teaspoon dried dill 1/4 cup chives and onion light cream cheese, softened 2 tablespoons chopped smoked salmon 2 eggs, lightly beaten 1 tablespoon black lumpfish caviar Minced chives, optional Instructions: NOTE: This makes a great brunch dish with a tossed green salad. In a small bowl, stir together sour cream, mustard, and dill; set aside. In a small bowl stir together cream cheese and chopped smoked salmon; set aside. Spray an 8-inch non-stick frying pan with cooking spray. Heat pan over medium heat. Add 1/2 of the beaten eggs and cover. Cook for 2 to 4 minutes or until egg has set. Spoon 1/2 salmon mixture onto the half of the omelet away from the handle. Tilt the pan over serving plate and scoot the omelet out of pan, folding in-half as it slides out of pan. Repeat with remaining egg and salmon mixture. Drizzle omelet with dill cream mixture and garnish with caviar and chives if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70153,"Wreck in a Glass 1 cup cinnamon cereal 1 cup vanilla ice cream, softened
1/2 cup milk
6 chocolate chip cookies, such as Tates
6 pretzels
The last of an old peanut butter jar (2 tablespoons)
Candy, for garnish
Instructions: Put the cereal, ice cream, milk, cookies, pretzels and peanut butter into a blender, and hope for the best. Garnish with colorful leftover candy. ","[Chardonnay, Riesling, Moscato, Merlot]" 70154,"Heirloom Tomato Chow Chow 2 cups apple cider vinegar 1 cup sugar 1 tablespoon dry mustard 1 tablespoon turmeric 1 tablespoon mustard seeds 1 tablespoon celery seed 1 teaspoon cayenne pepper 1 (1-inch) piece ginger, peeled, grated or chopped 2 pounds firm green heirloom tomatoes, cut into quarters 2 medium onions, diced Instructions: Combine vinegar, sugar, dry mustard, turmeric, mustard seeds, celery seed, cayenne pepper, and ginger in a large pot and bring to a boil over high heat. Reduce heat and simmer for 5 to 10 minutes to extract the flavors of the spices. Once the liquid is boiling and steaming add tomatoes and onion. Gently stir to incorporate. Reduce heat and simmer for 20 to 25 minutes. Shut off heat and allow to cool to room temperature. Place in a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 70155,"Leopold's Huckleberry Sauce 2 cups huckleberries 1/3 cup granulated sugar 2 tablespoons lemon juice 2 tablespoons cornstarch 1 1/2 teaspoons water Instructions: In a saucepan over medium heat, add huckleberries, granulated sugar and lemon juice. Bring to a boil reduce heat and simmer for 5 to 8 minutes. In a small bowl, combine the cornstarch and water. Slowly stir into the huckleberry sauce and heat until thoroughly combined and thickened. ","[Riesling, Gewrztraminer, Pinot Grigio]" 70156,"Chocolate Fondue 8 ounces bittersweet chocolate, roughly chopped 8 ounces semisweet chocolate, roughly chopped 1 1/3 cups heavy cream 4 tablespoons unsalted butter, cubed 1 tablespoon pure vanilla extract Cubed pound cake, for dipping Instructions: Combine the chocolates, heavy cream, butter and vanilla in a microwave-safe bowl. Microwave 1 minute, then stir. Continue microwaving in 30-second intervals, stirring after each, until the chocolate is just melted. Whisk until smooth and glossy. Transfer to a fondue pot and keep warm over low heat. Serve with pound cake. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 70157,"Crawfish Spring Roll 1 cup mayonnaise 1 tablespoon minced garlic 1 tablespoon Creole mustard 1 tablespoon minced green onions 1 teaspoon seafood seasoning, such as Old Bay Juice of 1 lemon 2 quarts vegetable oil 1 cup shredded raw cabbage (napa or white) 1/2 cup thin-sliced collard greens 1/4 cup small-diced cucumber 1/4 cup small-diced red onion 1/4 cup daikon sprouts or mung beans
1 teaspoon equal parts salt and ground white pepper 1 pound cooked crawfish tails 4 ounces cooked pork belly or bacon, shredded 6 spring roll or eggroll wrappers
1/4 cup prepared slurry (equal parts water and cornstarch) well mixed Instructions: For the aioli: In a bowl, whisk together the mayo, garlic, mustard, green onions, seafood seasoning and lemon juice. Blend until mixed well. Refrigerate until serving. For the spring rolls: Place the oil in a 1-gallon thick-bottomed saucepan and heat to 350 degrees F. Reduce the heat and hold at 350 degrees F until cooking.
In a bowl, mix the cabbage, collard greens, cucumber, onions and sprouts. Season with the salt and pepper, and then blend with the crawfish and pork. Again, mix together.
After mixing the filling, place the wrappers on a dry counter with points at 12, 3, 6 and 9 o'clock, forming a diamond. After laying out the wrappers, lightly brush the edges with the prepared slurry, then place 1/6 of the filling in the center of the wrapper.
Next, bring the bottom point over the filling and press the tip down to seal the 6 o'clock point, then repeat with 3 and 9 o'clock point and again seal. Once the three points have been sealed, roll tightly from the bottom to top, and repeat the process with the remaining rolls. Next, place the rolls in the refrigerator for 30 minutes to help seal.
After refrigerating, place in the fryer and cook until golden brown, 4 to 5 minutes, then remove from the oil. Allow to dry over paper towels, then slice in half and serve with the aioli. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70158,"Smooth Poblano Salsa 2 fresh poblano chiles, stemmed, seeded, and chopped 2 fresh jalapeno chiles, stemmed but chopped with seeds 1 fresh serrano cl, stemmed but chopped with seeds 2 large or 3 small ripe Hass avocados, peeled and pitted 1 cup chopped fresh cilantro, both leaves and stems included 3 green onions, chopped with green tops included 2 cups shredded iceberg lettuce 1 tablespoon salt 1/2 tablespoon granulated garlic 1 tablespoon olive oil 1 cup water Instructions: Place all the ingredients in a blender and blend until smooth. Add additional water if needed for smoothness. This salsa is a delicate green and smooth, but it is not tame! Adjust types and amounts of hot peppers, to taste. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 70159,"Halibut \Lobster\ Roll with Green Goddess Slaw Cooked halibut (about 1 pound), cut into 1-inch pieces 3 tablespoons mayonnaise 1 tablespoon freshly chopped tarragon leaves or 1 teaspoon dried 1 teaspoon Dijon mustard 1/4 cup chopped celery 1/4 cup chopped scallions 2 tablespoons chopped pimento Dash hot sauce Salt and freshly ground black pepper 4 hot dog buns or Kaiser rolls 4 Boston lettuce leaves Instructions: In a large bowl, combine halibut, mayonnaise, tarragon, and Dijon. Toss to coat fish. Fold in celery, scallions, pimento, and hot sauce. Season, to taste, with salt and black pepper. Serve on buns with lettuce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70160,"Marcona Almonds with Sea Salt 1 pound Marcona almonds Sea salt Instructions: Place the almonds in a serving bowl and sprinkle with sea salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 70161,"Spicy Hummus 15 ounces canned garbanzo beans, drained 15 ounces canned garbanzo beans, with liquid 6 teaspoons hot sauce 2 tablespoons (30 ml) lemon juice 1 raw garlic clove, peeled 1 teaspoon salt (or to taste 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 1 minute or until smooth, using the tamper to push the ingredients into the blades. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 70162,"Pommes de Terre Persillade Salt 4 russet potatoes, peeled and cut into 1/2-inch dice
   1/4 cup clarified butter
   4 tablespoons (1/2 stick) unsalted butter
   1/4 cup chopped fresh parsley
   Instructions: Bring a pot of well-salted water to a boil over medium heat. Add the potatoes and cook for 3 to 4 minutes. Drain and let air dry. Coat a large saute pan with clarified butter. Bring the pan to a medium-high heat. Add the potatoes and season with salt. Saute until the potatoes are golden brown, 7 to 8 minutes. When ready to serve, remove from the heat and stir in the butter and parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70163,"Buffalo Nachos 3/4 cup hot sauce, such as Frank's RedHot 1 stick (8 tablespoons) unsalted butter 1 clove garlic, smashed 1 rotisserie chicken 1/3 cup plus 1 tablespoon heavy cream 1/4 cup crumbled blue cheese, softened 6 ounces low-sodium or unsalted tortilla chips (about 7 cups) 1 stalk celery, split lengthwise and thinly sliced 1 cup shredded white Cheddar 2 tablespoons chopped celery leaves Instructions: Preheat the oven to 400 degrees F. Combine the hot sauce, butter and garlic in a small saucepan and bring to a simmer over medium-low heat. Cook until slightly thick, about 15 minutes. Discard the garlic. Remove the meat from the chicken, discard the skin and shred the meat into small pieces (you should have about 2 cups). Toss in a bowl with 1/2 cup of the sauce. Whisk 1/3 cup of the heavy cream and the blue cheese in another bowl to combine. Spread the tortilla chips in an even layer on a large pizza pan or ovenproof skillet lined with parchment paper. Scatter the chicken on top, and then spoon 1/4 cup more sauce over the meat and chips. Sprinkle the sliced celery and Cheddar evenly over everything. Dollop half of the blue cheese sauce over top, reserving the rest for additional topping. Bake until hot and the cheeses melt, about 10 minutes. Top with the celery leaves. Stir the remaining 1 tablespoon heavy cream into the reserved blue cheese sauce and drizzle over the finished nachos.
   ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 70164,"Cherry Almond White Chocolate Sandwiches 2 cups plus 2 tablespoons bleached all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 1/2 sticks (6 ounces) unsalted butter, melted and cooled slightly 1 cup packed light or dark brown sugar 1/2 cup granulated sugar 2 teaspoons pure vanilla extract 1 large egg 1 large egg yolk 1/2 cup dried sour cherries, roughly chopped 1/2 cup white chocolate chunks or chips 3/4 cup almond butter 1/4 cup confectioners' sugar 1/4 cup unsalted butter, softened
   1/8 teaspoon fine salt Instructions: For the cookies: Preheat the oven to 325 degrees F, with racks in the upper and lower thirds of the oven. Line two rimmed baking sheets with parchment paper and set aside. Mix the flour, baking soda and salt in a small bowl until combined. In the bowl of a stand mixer, beat the butter and both sugars on medium speed until smooth and incorporated. Add the vanilla, egg and egg yolk and mix until incorporated. Then add the flour mixture, sour cherries and white chocolate. Mix until incorporated. Scoop a level tablespoon of dough, roll in a ball and, using fingertips, pull apart into two equal pieces. (You'll have 36 to make 18 sandwiches.) Place the formed dough balls on one of the prepared baking sheets, about 2 inches apart. Bake until the edges are slightly golden and the middles are still soft but not wet, 12 to 15 minutes. Let the cookies cool for 20 to 30 minutes on the baking sheets.
   For the filling: While the cookies are cooling, beat the almond butter, confectioners' sugar, butter and salt with a hand-held mixer until whipped and light, about 2 minutes. Chill the filling until ready to assemble the cookies.
   To assemble: Spread 1 tablespoon of the filling onto the bottom side of a cookie. Place another cookie, bottom-side down, onto the filling. Repeat with the remaining cookies. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 70165,"Italian Doughnuts Vegetable oil, for frying Olive oil, for frying 1 pound prepared pizza dough 3/4 cup sugar 1 1/2 teaspoons ground cinnamon Instructions: Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F. Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and re-roll to cut out more doughnuts. Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside. When the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, add to the bowl with cinnamon-sugar and generously coat each 2 times with the cinnamon-sugar. Serve warm. Alternately, cool the fried doughnuts to room temperature. Stir 3 ounces milk chocolate and 1/4 cup whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts. Set aside until the chocolate sauce comes to room temperature but does not set. Dip 1 side of each doughnut into the chocolate mixture. Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 70166,"Feta, Black Olive, and Oregano Salad (aka Pizza Parlor Salad) 1 head iceberg lettuce, cored and roughly chopped 1 small red onion, halved and thinly sliced 1/3 cup good quality feta cheese, crumbled 1/3 cup pitted black oil-cured Moroccan olives 1/3 cup extra-virgin olive oil 1/4 cup red wine vinegar 1 teaspoon dried Greek oregano 1 teaspoon superfine sugar 1/2 teaspoon kosher salt Freshly ground black pepper Instructions: In a large serving bowl, combine iceberg lettuce, red onion, feta and olives. In a small mixing bowl, combine the oil, vinegar, oregano, sugar, salt, and pepper, to taste. Whisk until well combined. Toss the salad gently with dressing and serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 70167,"Ropa Vieja 5 tablespoons oil 2 1/2 pounds brisket, cut into strips 2 1/2 teaspoons minced garlic 1 large onion, diced 1 green pepper, diced 1 red pepper, diced 1 yellow pepper, diced 1/4 teaspoon black pepper 3 ounces your favorite Latino seasoning, such as Goya Sazon 3 ounces sofrito sauce White rice, for serving Black or red beans, for serving Instructions: Heat 3 tablespoons of the oil in a skillet over medium heat and brown the brisket on all sides. Remove the meat from the skillet, and add the remaining 2 tablespoons oil. Stir in the garlic, onions and peppers and cook until translucent. Stir in the black pepper, browned meat, 1 cup water, seasoning and sofrito sauce. Simmer until the meat is tender and shreds easily, about 1 hour. Serve on top of white rice with beans.
","[Malbec, Tempranillo, Garnacha, Zinfandel]" 70168,"Stuffed Chocolate Puffs 2 ounces bitter chocolate, broken into small chunks 1/2 teaspoon cinnamon 8 ounces semisweet chocolate, broken into small chunks 3 cups whipping cream 1/2 cup plus 1 tablespoon flour 1/2 cup milk 3 1/2 tablespoons unsalted butter
2 eggs 1/8 teaspoon salt Instructions: For the mousse: Chill a bowl and the beater of an electric mixer in the freezer for 1 hour.
Meanwhile, in a double broiler, melt the semisweet and bitter chocolate over simmering water until hot. Stir in the cinnamon. Remove the double boiler insert, holding the melted chocolate, from the saucepan. Let cool 5 to 10 minutes.
In the frozen mixing bowl, whip the cream to firm peaks. (Do not overbeat.)
With a rubber spatula, fold 1/4 of the whipped cream into the chocolate. Gently fold the remaining whipped cream into the chocolate, 1/4 at a time. (Mix just enough to get the chocolate incorporated into the whipped cream.) Set aside in the refrigerator. For the cream puffs: Preheat the oven to 450 degrees. In a medium size heavy saucepan, combine the milk, butter and salt. Bring to a boil. Add the flour all at once. Mix quickly with a wooden spoon until a ball forms on the spoon and the flour is evenly moistened. Transfer to a bowl and add the eggs, one at a time, beating well after each addition. Place the cream puff dough in a pastry bag fitted with a large plain tip. Pipe out 6 round puffs on a parchment lined baking sheet. With a finger dipped in cold water, flatten the point on top of each puff. Drop the pan on the counter to set the puffs. Bake the puffs until puffed and golden, about 10 minutes. Reduce the heat to 375 degrees and bake 20 to 25 minutes longer, or until puffed, golden, and done. Set aside to cool on a rack. For the assembly: Fill a pastry bag fitted with a large plain tip with the Chocolate Mousse. Split the puffs in half lengthwise and fill them with the mousse. Using the tips of your fingers, drizzle melted chocolate (about 3 ounces melted over hot water) across the tops of the filled cream puffs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70169,"Take to Work Scrambled Egg Breakfast Burritto 1 (13-ounce) can tomatillos or 6 medium peeled and cored tomatillos, cut into quarters 6 medium peeled and cored tomatillos, cut into quarters 1/4 jalapeno, seeded and cut into several pieces 1/2 cup loosely packed cilantro leaves 1/2 lime, juiced 1/8 cup water 1/2 teaspoon coarse salt 2 eggs 4 egg whites Coarse salt and cracked black pepper 1/2 teaspoon extra-virgin olive oil 4 (6-inch) flour tortillas Instructions: For the salsa: Place all ingredients in food processor or blend and pulse until smooth. You may need to thin the sauce to desired consistency with up to 1/4 cup of water. Set aside. Whisk eggs and egg whites together. Season with salt and pepper. Heat oil in a 10-inch non-stick pan over medium heat. Add eggs. Let cook for 1 minute or just until barely set. Using a heat proof rubber spatula, gently stir in figure 8 motion until eggs are just cooked. Heat tortillas. Distribute eggs evenly among tortillas. Top with salsa, to taste. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 70170,"Oatmeal Lace Cookies 2/3 cup sugar 1 stick unsalted butter 1 cup rolled oats (not instant) 1/4 cup all-purpose flour 1 teaspoon vanilla extract 1/2 teaspoon salt 1 tablespoon beaten egg white 2 ounces bittersweet chocolate, finely chopped Instructions: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Melt the butter with the sugar in a saucepan over low heat, stirring, until the mixture thickens and the sugar is almost dissolved, about 5 minutes. Transfer to a large bowl and stir in the oats, flour, vanilla and salt. Let cool 10 minutes, then stir in the egg white. Drop 6 rounded tablespoonfuls of batter onto each prepared baking sheet, about 3 1/2 inches apart. Spread each mound into a 3-inch circle. Bake, switching the position of the pans halfway through, until golden brown, 12 to 15 minutes. Let cool on the baking sheets until firm, about 3 minutes, then carefully remove using a thin metal spatula and transfer to a rack to cool completely. Put the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Drizzle on the cookies and let set, about 30 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 70171,"Corn Creme Brulee with Duck Prosciutto 2 cups heavy cream 1/3 of a fresh vanilla bean 3 egg yolks 1/8 cup sugar 26 ounces corn pudding, recipe follows Pinch salt 1 3/4 teaspoons sugar 42 medium-sized arugula leaves, cleaned and with stems removed 35 thin slices duck proscuitto see note Chopped chives 1 tablespoon pure olive oil 1 1/2 cups chopped red onion 1 tablespoon minced garlic 1 tablespoon minced ginger 1/8 teaspoon grated nutmeg 6 cups frozen corn kernels 1/2 cup white wine 2 cups milk 1/2 teaspoon salt Pinch freshly ground black pepper Instructions: To Finish: Put cream and vanilla bean in a saucepan over medium heat and scald. Place egg yolks and sugar in a bowl, and while whisking vigorously, slowly add 8 ounces of the hot cream mixture. Pour the yolks and cream mixture back into custard saucepan and return to high heat, whisking constantly for 2 minutes. Remove from the heat. Add the corn pudding, whisking to integrate all ingredients, and return to medium heat for 1 minute. At this point stop whisking and stir with a wooden spoon. Add a pinch of salt, to taste. Lower the heat to a simmer and let the foam calm down from whisking. Remove the vanilla bean and halve lengthwise. Scrape the vanilla seeds out of the pod and stir them into the custard. Preheat the oven to 350 degrees F. Place 7 shallow creme brulee tureens on a sheet tray and ladle the corn custard into the dishes (each dish should be about 4/5 full). Put the tray in the oven and add about 1/2-inch of water to the tray, creating a water bath. Bake for 40 minutes or until creme brulee is set to the consistency of custard. Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours. Preheat the broiler. Sprinkle 1/4 teaspoon of sugar on top of each dish and put under broiler until sugar begins to brown and caramelizes. This should take about 1 minute, but watch closely so that the sugar doesn't burn. Remove from broiler and top with 6 arugula leaves and 5 slices of duck prosciutto on each serving. Sprinkle with chives. Warm a medium saucepan over high heat. Add oil, onion, garlic, ginger, nutmeg, and corn, stirring until the onions and corn has begun to brown. Stir in the wine and continue cooking over high heat until wine is absorbed. Add milk, salt, and pepper; bring to boil while stirring, then turn heat down and simmer for 5 minutes. Put mixture into a food processor in small batches and puree for about 1 to 2 minutes per batch. Take the pureed mixture and push it through a sieve or a strainer using a rubber spatula or the back of either a ladle or a large spoon. The goal is to strain out the skin of the corn kernels and onions in order to get as smooth a pudding as possible, so there's no break in texture between the pudding and the custard. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70172,"Prime Rib with Red Wine-Thyme Butter Sauce 2 sticks unsalted butter, at room temperature 1/4 cup fresh thyme leaves
Kosher salt and freshly ground black pepper One 12- to 14-pound prime rib, trimmed of some excess fat 11 large cloves garlic, 8 whole and 3 chopped Canola oil, for brushing Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3 shallots, chopped
1 bottle Cabernet Sauvignon
Few splashes Cabernet Sauvignon vinegar
4 cups homemade roasted chicken stock, warmed
12 whole black peppercorns
Chopped fresh parsley, for garnish Instructions: For the butter: Combine the butter and thyme in a food processor and process until smooth, then season with salt and pepper. Scrape the butter into a ramekin, cover with plastic wrap and refrigerate until cold and the flavors meld, at least 2 hours and up to 48 hours. For the prime rib: Remove the prime rib from the refrigerator 2 hours before roasting. Pat the surface dry with paper towels. Make 8 small slits over the surface of the fat cap and fill each slit with a whole garlic clove. Place the roast on a large cutting board, then brush with oil and season heavily with salt and pepper 15 minutes before roasting. Preheat the oven to 450 degrees F. Place the roast, bone-side down (fat-side up), in a large roasting pan fitted with a rack. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue roasting until a digital instant-read thermometer inserted into the center and ends of the meat registers 125 degrees F for medium-rare doneness, about 3 hours. Start checking the temperature after 2 hours. Transfer the meat to a cutting board with a juice groove. Pour off all but a few tablespoons of the fat from the pan, and place the roasting pan over two burners set to high heat. Add the shallots and the remaining 3 cloves chopped garlic, and cook until soft, about 4 minutes. Add the wine and vinegar and cook until reduced by three-quarters, about 5 minutes. Add the stock and peppercorns, and bring to a boil. Cook until reduced by half, about 10 minutes. Strain the sauce into a medium saucepan set over low heat. Bring to a simmer and cook until reduced a bit further. Slowly whisk in the cold thyme butter and cook until the sauce thickens (do not boil or the sauce will break). Season with salt and pepper. Finish with a dash of Cabernet Sauvignon vinegar and the chopped parsley to serve. ","[Cabernet Sauvignon, Pinot Noir, Merlot, Syrah]" 70173,"Spice Rubbed Grilled American Bison Short Ribs with Orange Honey Chipotle BBQ Sauce 2 tablespoons ancho cl powder
2 tablespoons Spanish sweet paprika
1 tablespoon ground cumin
1 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
Canola oil, for brushing 16 bone-in 1/3- to 1/2-inch-thick flanken-style American bison short ribs
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Orange Honey Chipotle BBQ Sauce, for brushing, recipe follows 2 tablespoons canola oil
1 clove garlic, finely chopped
1 small red onion, finely diced
1/2 cup freshly squeezed orange juice
Finely grated zest of 1 orange
1/2 cup ketchup
1/4 cup clover honey
1/4 cup red wine vinegar
2 tablespoons chipotle in adobo puree
1 tablespoon soy sauce
1 1/2 teaspoons ancho cl powder
1 teaspoon kosher salt Instructions: Combine the ancho, paprika, cumin, cinnamon, 2 tablespoons salt and 1 teaspoon pepper in small bowl. Sprinkle both sides of the ribs with salt and pepper, and then rub the spice mix onto the top of the ribs. Put on a baking sheet lined with aluminum or parchment. Let the ribs sit at room temperature for 30 minutes. Heat a charcoal or gas grill to high for direct grilling. Brush the ribs on both sides with oil and grill, spice-side down, until golden brown and slightly charred, about 4 minutes. Flip and grill another 4 minutes. Brush with some of the Orange Honey Chipotle BBQ Sauce during the last minute of grilling. Remove to a platter and brush with more of the sauce. Heat the oil in a medium saucepan over medium heat. Add the garlic and onions and cook until soft, about 2 minutes. Add the orange juice and zest and cook until slightly reduced. Add the ketchup, honey, vinegar, chipotle puree, soy sauce, ancho powder and salt, and bring to a simmer, stirring occasionally and simmer until slightly thickened, about 10 minutes. Remove from the heat and let cool to room temperature. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 70174,"Prosciutto and Cucumber Crostini with Arugula Mustard 2 cups baby arugula 1/4 teaspoon salt
1 clove garlic
1/3 cup whole-grain mustard
3 tablespoons maple syrup
1 baguette 1/4 cup olive oil
1/2 teaspoon salt
1/2 English cucumber, thinly sliced into ribbons with a vegetable peeler
4 ounces prosciutto, thinly sliced, halved lengthwise Instructions: Preheat the broiler to high. For the mustard: Place the arugula, salt and garlic in a food processor. Pulse until finely chopped. Add the mustard and maple syrup and puree until smooth. Transfer to a container and refrigerate until ready to use. (The mustard can be made up to 2 days in advance.) For the crostini: Slice the baguette on a steep bias into 1/4-inch slices; it should yield about 18 to 20 slices. Brush each slice with some of the olive oil and place on a baking sheet. Sprinkle with the salt and broil until golden brown and crunchy, 5 to 6 minutes. Set aside to cool. To assemble, spread 1/ 2 teaspoon of the arugula mustard onto each crostini. Top with a ribbon of cucumber and a piece of prosciutto, folded into a ribbon-like shape. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 70175,"Ham and Collard Soup 2 tablespoons salted butter 2 tablespoons olive oil
2 cloves garlic, minced
1 large yellow onion, thinly sliced 1 jalapeno, stemmed, seeded and minced
2 quarts (8 cups) chicken stock
2 pounds ham, diced 2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 bunches collards, stems removed, chopped
Two 15.5-ounce cans navy beans, drained and rinsed
1 tablespoon apple cider vinegar
1 cup freshly grated Parmesan
1/4 cup fresh parsley, chopped
Crusty artisan baguette, torn into pieces, for serving
Instructions: Heat the butter and olive oil in a large Dutch oven over medium-high heat. Add the garlic, onion and jalapeno and cook, stirring, until softened, 3 to 4 minutes. Add the stock, ham, salt, pepper, collards and beans. Bring to a boil and reduce to a simmer. Cook until the collards have softened and the flavors have come together, about 20 minutes. Stir in the vinegar and taste. Adjust the seasonings as needed. Serve in bowls and garnish with the Parmesan and parsley. Serve each bowl with a chunk of crusty baguette. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 70176,"Bacon, Cheese and Chive Buns 1/2 cup whole milk 2 1/4 teaspoons active dry yeast (one 1/4-ounce package) 2 tablespoons sugar 4 tablespoons unsalted butter, melted, plus more for the bowl and plastic wrap 1 large egg yolk 2 3/4 cups all-purpose flour, plus more for the work surface 1 teaspoon kosher salt 5 slices bacon, cut into 1/4-inch pieces 2 tablespoons all-purpose flour 3/4 cup milk 1 large egg yolk 1 cup shredded Cheddar 2 tablespoons chopped fresh chives Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter, at room temperature, for the pan 4 tablespoons unsalted butter, at room temperature 2 tablespoons chopped fresh chives 2 tablespoons grated Parmesan Instructions: For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat until it is about 100 degrees F (but no more than 110 degrees F). Remove the saucepan from the heat, and sprinkle the yeast over the the liquid. Sprinkle a pinch of the sugar over the top, and set aside without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk. Whisk together the flour, remaining sugar and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you have a thick and slightly sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball. Brush the inside of a large bowl with butter. Add the dough ball, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough ball on the plastic and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes. Turn the dough out of the bowl, and knead briefly to release excess air; re-form it into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate for 4 hours or overnight to let the dough proof. For the filling: Cook the bacon in a large nonstick skillet over medium heat until browned and crisp, about 5 minutes. Transfer the bacon to a small bowl, and remove all but 1 tablespoon of the fat from the skillet. Return the skillet to medium heat. Whisk the flour into the bacon fat, and cook, whisking, until light brown, about 1 minute. Slowly whisk in the milk, and continue whisking until thickened, about 1 minute more. Transfer the mixture to a medium bowl, add the egg yolk, Cheddar, chives, cooked bacon, 1/2 teaspoon salt and a few grinds of pepper and stir to combine. Let cool completely. (The filling will firm up a bit, but if it's too warm, it will be difficult to form the buns.) To fill and form the buns: Butter a 9-by-13-inch baking pan with 2 tablespoons softened butter. Turn the dough onto a floured work surface, and press it flat. Roll it into a 10-by-18-inch rectangle, with a long edge facing you. Spread the filling evenly over the dough, leaving a 1-inch border on the side opposite you. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands. Cut the roll every 1 1/2 inches with a serrated knife, to make 12 buns. Place the buns cut-side down (except for the end pieces) in the prepared pan, spacing them 1 inch apart. Cover the buns loosely with plastic wrap, and set aside in a warm place to rise until the buns double in size, leaving no gaps in between, 1 hour 30 minutes to 2 hours. For the topping: Stir the butter, chives and Parmesan in a small bowl; set aside. Position an oven rack in the center of the oven, and preheat to 350 degrees F. Bake the buns until they're golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Spread the topping evenly over the buns, and return them to the oven for 5 minutes more. Let them cool in the pan for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70177,"Hottie Sangria 3 1/4 cups rioja (Spanish red wine) 3 1/4 cups white wine 1 cup brandy 1 orange, sliced 1 cup frozen cherries 1 cup frozen peaches 2 cinnamon sticks, plus 1 for each glass for garnish 1/2 cup simple syrup Instructions: Combine all ingredients in a slow cooker. Cook on high setting for 1 hour. Reduce to warm to hold temperature. Place a cinnamon stick in each glass and ladle warm sangria into glasses. Be sure to include some fruit in the glasses. *Cook's note: To make simple syrup, combine 1/2 cup sugar with 1/2 cup water in a saucepan. Bring to a boil; reduce to a simmer. Stirring occasionally, simmer for 5 minutes or until sugar is dissolved. ","[Rioja, Tempranillo, Garnacha, Cava]" 70178,"Chicken and Rice Soup One 3-1/2 pound free-range chicken, cut into 8 pieces and patted dry 1 teaspoon kosher salt plus more to taste Freshly ground black pepper to taste 2 tablespoons unsalted butter 2 stalks celery, trimmed, diced 2 medium leeks, light green and white part only, diced 2 medium carrots, diced 10 sprigs flat-leaf parsley plus 3 tablespoons finely chopped flat- leaf parsley leaves 3 sprigs fresh thyme 1 bay leaf 6 cups chicken broth, homemade or low-sodium canned 1/3 cup converted long grain rice, cooked according to package instructions Instructions: Season the chicken with the 1 teaspoon of salt and pepper. Heat a large Dutch oven over medium heat and melt 1 tablespoon of the butter. Add the chicken, and saute until well browned, about 6 to 8 minutes on each side. Remove meat from the pan and pour off any fat left in the pan. Lower the heat to medium-low, add the remaining butter. Add the celery, leeks, and carrots, saute for 10 minutes. Tie the parsley sprigs, thyme and bay leaf with a piece of kitchen twine and add to the pot along with the chicken and broth. Bring the soup to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 25 minutes. Remove the chicken and herb bundle. Skim any excess fat from the surface of the soup with a spoon or a ladle. When the chicken is cool enough to handle remove the meat from the bones and cut into 1-inch chunks; add the meat to the soup along with the rice. Cook until the meat and rice are heated through. Season the soup with salt and pepper and chopped parsley. Divide the soup among warm bowls and serve. Difficulty: Easy ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 70179,"Chayotes Relleno 4 chayote squash, halved, seeded 2 tablespoons vegetable oil 1 onion, finely chopped 11/2 teaspoons salt 1/2 pound chopped mushrooms 2 garlic cloves, minced 2 jalapeno chilies, minced 1/2 teaspoon ground cumin 2 tomatoes, peeled, seeded chopped 1 to 2 tablespoons chopped epazote leaves or fresh oregano 1 cup dry bread crumbs 1/2 cup toasted almonds, chopped 1/2 cup grated Cotija or Parmesan cheese Instructions: Preheat oven to 350 degrees F. Cook unpeeled squash in lightly salted water until crisp tender, about 15 minutes. Drain well. Scoop out most of flesh, leaving 1/4-inch thick shell. Season shell with salt and pepper. Coarsely chop chayote flesh. Set aside. Heat oil in heavy large skillet over medium high heat. Add onion and salt and saute until tender, about 5 minutes. Add mushrooms and cook until most of liquid evaporates. Add garlic, jalapeno and cumin and saute until fragrant. Add tomatoes and reserved chayote flesh. Stir until most of liquid evaporates. Stir in epazote, bread crumbs and almonds. Season to taste with salt and pepper. Spoon mixture into shells. Sprinkle with cheese. Arrange shells in large baking pan. Pour enough hot water around shells to reach 1/4-inch. Bake until heated through, about 15 minutes. ","[Rioja, Tempranillo, Garnacha, Barbera]" 70180,"Caldo Verde 6 cups good chicken stock 1 pound potatoes, peeled 6 ounces chourico 4 cloves garlic, finely minced 6 ounces kale without thick stems 6 slices salpicao, or cured pork loin Portuguese olive oil, for garnish Instructions: Bring the chicken stock to the boil in a large, heavy saucepan. Add the potatoes, chourico and garlic. Simmer gently for 30 minutes or until the potatoes are soft. Remove the chourico and when it's cool enough, slice diagonally into very thin slices. With a potato masher, mash the potatoes right in the soup pot. They will end up in little chunks. Boil for 5 minutes. While the potatoes are boiling, shred the kale. Gather some leaves together, roll them the long way, then cut the rolls into fine shreds. Bring the soup to a furious boil. Add the kale and cook for 5 minutes or until it is just tender. Add the chourico slices and the salpicao and taste the soup for seasoning. Let simmer very gently for 5 minutes before serving in soup bowls. Drizzle each bowl with a little Portuguese olive oil. ","[Rioja, Tempranillo, Garnacha, Barbera]" 70181,"Classic Italian Bolognese Sauce 2 Tbsp olive oil 1 Tbsp unsalted butter 1/4 cup minced pancetta 1 cup minced celery 2/3 cup minced carrot 1/2 cup minced onion 1 lb ground beef chuck salt & freshly ground pepper to taste 1 cup milk 1/2 cup dry white wine 1 1/2 cups canned plum tomatoes, chopped with liquid 1 lb pasta freshly grated parmesan cheese-optional garnish Instructions: In a 3 quart saucepan heat oil and butter. Add pancetta and cook for 6 to 8 minutes, or until most of the fat has be rendered. Then add carrots, celery, and onions and saute for 3 minutes. Now add the beef, salt and pepper to taste and cook until the beef is no longer pink. Add the milk and simmer gently, stirring occasionally, until the milk is completely evaporated. Add wine and simmer until evaporated. Finally, add the tomatoes and simmer slowly, stirring occasionally, for 2 hours partially covered. It's important to reduce as slowly as possible. If sauce becomes dry, add 1/2 cup water whenever necessary. When almost ready to serve, bring a large pot of salted water to a boil. Cook the pasta until it is tender but still firm to the bite, 10 to 12 minutes. Drain, pat dry and return to the pot. Add your sauce to the past and toss to combine. Transfer to a serving bowl, and serve immediately. Top with freshly grated parmesan cheese if desired. ","[Barolo, Barbaresco, Chianti, Rioja]" 70182,"Filete Relleno de Salpicon (Fish Fillet Stuffed with Crab Meat) 6 small cloves garlic, whole 12 black peppercorns Salt to taste 8 thin red snapper, sea bass, grouper, or sole fillets, 5 ounces each Shredded crab from recipe above 1 1/4 pounds small shrimp, shelled 1 1/2 cups mayonnaise 2 tablespoons fresh lime juice 1/2 cup parsley, chopped 1 green bell pepper, sliced 8 limes, halved Instructions: Preheat oven to 400 degrees. Grease a baking sheet. Prepare the fish: Puree garlic with peppercorns and salt. Spread on fish, and marinate for 1 hour. Meanwhile, prepare the stuffing: Make the crab recipe, adding shrimp. Cook until the mixture thickens. Spread crab over fish, and roll loosely. Place rolls on baking sheet. Mix mayonnaise with lime juice. Cover each fish roll with 3 tablespoons mayonnaise mixture. Bake for 20 to 30 minutes or until the fish is golden brown. To serve, arrange fish rolls on platter. Garnish with parsley, pepper, and limes. Serve with rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 70183,"Pozole Verde with Shrimp One 30-ounce can white hominy, drained and rinsed 3 bay leaves
Kosher salt
1/4 cup toasted sesame seeds
1/4 cup salted roasted pumpkin seeds
2 corn tortillas, torn into pieces
2 pounds tomatillos, husked and quartered
2 cups fresh cilantro leaves and stems, chopped
4 cloves garlic, peeled
1 serrano cl, stemmed and sliced in half
1/2 yellow onion, quartered
1 tablespoon grapeseed or canola oil
1 cinnamon stick
1 1/2 pounds shrimp, peeled and deveined, tails removed
1 bunch radishes, thinly sliced
1/2 red onion, finely diced
1 avocado, thinly sliced
1/2 small cabbage, thinly sliced
1 tablespoon dried oregano
12 tostadas
4 lime wedges, for serving
Instructions: Fill a large stockpot with 6 cups of water and bring to a boil. Add the hominy, bay leaves and 1 teaspoon salt and lower the heat to a simmer. Cook until the hominy is tender and slightly puffed, 15 to 20 minutes. Meanwhile, add the sesame seeds, pumpkin seeds, tortillas and 2 cups water to a blender and puree until smooth.
When the hominy are puffed, add the pumpkin seed mixture to the stockpot and stir to combine. Simmer on low as you prepare the salsa verde.
To make the salsa verde, add the tomatillos, cilantro, garlic, serrano, yellow onion and 1 cup water to the same blender and puree until smooth. You may need to do this in batches depending on the size of your blender.
Add the oil to a large skillet over medium heat. When the oil is hot and shimmering, carefully add the salsa verde and cinnamon stick. Partially cover the skillet with a lid until the salsa stops splattering and starts to simmer slowly. Uncover the skillet and continue to cook until the salsa is dark green and starts to thicken, about 15 minutes.
Transfer the salsa verde and cinnamon to the stockpot with the hominy mixture and continue to simmer to allow the flavors to meld, 15 to 20 minutes. You may notice that the mixture separates just a bit, but it will come together as it simmers. Taste and season with salt, about 1 tablespoon. Using a slotted spoon, remove the cinnamon stick and bay leaves. The broth should have a slightly thickened consistency, like heavy cream. If it\u2019s too thin, cook for 5 to 10 minutes more. If it's too thick, add 1/2 cup water.
Slice the shrimp in half crosswise and sprinkle with 1 teaspoon salt. Remove the stockpot from the heat and immediately add the shrimp to the stockpot. The shrimp will cook with the carryover heat, turning pink and being fully cooked in 3 to 5 minutes.
Using a slotted spoon, scoop some of the hominy and shrimp mixture into deep bowls, about 1 cup per serving. Ladle some of the verde broth into each bowl and garnish with radishes, red onion, avocado, cabbage and a pinch of dried oregano. Serve with tostadas and lime wedges.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70184,"Summer Tomato Soup 5 cups cherry tomatoes, cut in half 2 yellow peppers, seeded and roughly chopped 2 tablespoons olive oil 1 tablespoon coriander seeds, crushed 1 tablespoon cumin seeds A pinch of salt Freshly ground pepper A drizzle of olive oil 1 cup vegetable broth Chopped fresh cilantro, for garnish Instructions: Preheat the oven to 325 degrees F. Place the tomatoes and peppers onto a baking sheet and sprinkle with the coriander seeds, cumin seeds, salt and pepper, and drizzle with olive oil. Bake until the tomatoes are very soft and the peppers are starting to caramelize, about 45 minutes. Scrape into a medium saucepan, using a rubber spatula to remove all the juices, and then add the vegetable broth. Puree with an immersion blender, and then taste for seasoning, adding salt and pepper if needed. Ladle the warm soup into bowls and garnish with a sprinkling of cilantro. Serve warm or cold. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 70185,"No-Bake Key Lime Cheesecake 1 tablespoon wheat germ 2 cups plus 1 tablespoon sugar substitute (recommended: Splenda) 16 ounces real cream cheese, room temperature 1 cup sour cream 1 cup whole milk ricotta cheese 3/4 cup Key lime juice (fresh or bottled) 2 tablespoons no sugar added vanilla extract 1/4 cup hot water 2 limes, zested, divided 3 envelopes unflavored gelatin (recommended: Knoxx brand) 3/4 cup boiling water Instructions: Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a \faux\ crust. In the bowl of an electric mixer, beat the softened cream cheese, sour cream, ricotta cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined. Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into the prepared pie pan and sprinkle with the zest of the other lime. Chill in the refrigerator for about 3 to 4 hours or until firm. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 70186,"Escarole Soup with Rice 1/4 cup (4 tablespoons) extra-virgin olive oil 3 or 4 cloves garlic, finely minced, plus 4 or 5 cloves garlic, thinly sliced 1/2 cup chopped onions 4 cups coarsely chopped escarole (about one head) 6 cups chicken or vegetable stock, or water 1/4 cup short-grain white rice, like arborio Salt and freshly ground black pepper Freshly grated Parmesan cheese, optional Instructions: Put 2 tablespoons oil in a large, deep saucepan over medium heat. When oil is hot, add minced garlic and cook until fragrant, about 2 minutes. Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes. Add escarole and cook, tossing gently, until it begins to wilt, about another 3 minutes. Add stock and rice to the pan, bring to a boil. Lower the heat, cover and cook about 20 minutes or until rice is tender. Meanwhile, put remaining 2 tablespoons oil in a small skillet. When oil is hot, add sliced garlic and cook over medium-low heat until it turns golden brown and begins to crisp. Remove garlic with a slotted spoon and set aside. When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 70187,"Air Fryer Roast Chicken Nonstick cooking spray, for the basket 1 small chicken (3 to 3 1/2 pounds)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 sprigs fresh rosemary, thyme, sage or a combination
1 head garlic, cut in half to expose all the cloves
1/2 lemon
Instructions: Preheat a 3.5-quart air fryer to 370 degrees F and spray the basket with nonstick cooking spray. Rub the outside of the chicken with the olive oil.
Sprinkle the chicken inside and outside with 1 tablespoon salt and several grinds of pepper. Fill the cavity with the herbs, garlic and lemon. Put the chicken in the basket breast-side up, pushing it down so it does not touch the top of the fryer.
Roast the chicken until it is golden and crispy and an instant-read thermometer inserted in the thickest part of the thigh, avoiding bone, reads 165 degrees F, 50 to 60 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70188,"Roasted Poblano and Mushroom Grilled Cheese 1 large or 2 small poblano chiles 2 portobello mushroom caps, thinly sliced, gills removed, optional 1 tablespoon olive oil Kosher salt and freshly ground black pepper Eight 1/3- to 1/2-inch-thick slices Cuban sandwich bread, sliced on the diagonal 8 slices Monterey Jack cheese (about 6 ounces) 1 tablespoon chipotle in adobo puree 6 tablespoons unsalted butter, softened Instructions: Roast the poblano over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Place in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, peel off the blackened outer skin. Slice into thin strips, and then into 1-inch pieces.
Cook the mushrooms in a medium skillet over medium-high heat with the olive oil. When almost softened, about 3 minutes, season with salt and pepper. Reserve. Lay out 4 slices of the bread on a work surface. Layer each with 1 slice of cheese, about 1 tablespoon of the chopped poblanos, 1 tablespoon of the mushrooms and another slice of cheese. Brush a thin layer of chipotle in adobo sauce on the underside of the remaining bread and close the sandwiches. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
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. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM blend]" 70189,"Blueberry Lattice Pie Sweet Dough for a 2 crust pie, recipe follows 2 pints blueberries, rinsed, drained and picked over 3/4 cup sugar 3 tablespoons cornstarch 3 tablespoons water 1 teaspoon finely grated lemon zest 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 2 tablespoons unsalted butter 1 egg well beaten with a pinch of salt 1 teaspoon sugar for finishing the top of the pie, optional 3 cups all-purpose flour 1/3 cup sugar 1/2 teaspoon salt 1 teaspoon baking powder 12 tablespoons (1 1/2 sticks) cold, unsalted butter 3 large eggs Instructions: Prepare and chill the dough.
To make the filling, combine 1 cup of the blueberries with the sugar in a nonreactive saucepan. Bring to a simmer over low heat, stirring occasionally, until the sugar is melted and the mixture is very liquid about 5 minutes. Combine the cornstarch and water in a small bowl and whisk the blueberry and sugar mixture into it. Return everything to the pan and cook, stirring constantly, over low heat, until the mixture comes to a boil, thickens and becomes clear. If it does not become clear, continue to cook over low heat for a few more minutes, until it does. Pour into a large bowl and stir in the remaining filling ingredients, except the blueberries, then add the remaining 3 cups blueberries. Cool.
Set a rack at the upper and lower thirds of the oven and preheat to 400 degrees.
Roll out the bottom crust and arrange in pan. Pour the cooled filling into the bottom crust. Prepare a lattice top crust. Flute the edge of the pie and carefully brush it with egg wash. If you wish, sprinkle the top of the pie with sugar. Place the pie in the oven on the lower rack and reduce the temperature to 375 degrees. Bake for about 40 minutes, until the crust is baked through and a deep golden brown and the filling is gently bubbling. If the top crust has not colored sufficiently after 30 minutes of baking, move the pie to the upper rack of the oven for the last 10 minutes. Cool the pie on a rack. To mix the dough by hand, combine the dry ingredients in a medium mixing bowl and stir well to combine. Cut the butter into 1-tablespoon pieces and add to the dry ingredients. Toss once or twice to coat the pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visable. Beat the eggs in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. To mix the dough in the food processor, combine the dry ingredients in the work bowl fitted with a metal blade. Pulse 3 times at 1-second intervals to mix. Cut the butter into 1-tablespoon pieces and add to the work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal, and no large pieces of butter remain visible, about 15 pulses in all. Add the eggs to the work bowl and pulse 10 times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. Press the dough into two equal-sized disks. Sandwich the disks of dough between two pieces of plastic wrap and press them into 6-inch circles. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70190,"Wild Berry Freeze Cocktail 2 ounces raspberry Schnapps 1-ounce raspberry vodka Splash of grenadine Splash of ginger ale Ice cubes Fresh raspberries, for garnish Instructions: Combine Schnapps, vodka, and a splash of grenadine and ginger ale over ice. Chill, strain into a martini glass and garnish with a fresh raspberry. ","[Riesling, Moscato, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fresh Fruit and Toasted Almonds 1 (8-ounce) round of brie cheese 1/4 cup honey 1/4 cup fig jam 1/4 cup chopped" 70191,"Swordfish Marinade 1/2 cup olive oil 1 tablespoon garlic 1/4 cup fresh lime juice Salt and pepper, to taste Lime wedges, as needed 4 (6-ounce) fish steaks (swordfish, mahi mahi, or Spanish mackerel) Instructions: Whisk together all the marinade ingredients in a small bowl. Arrange the swordfish, or another strongly flavored fish, such as mahi mahi or Spanish mackerel in a shallow dish or plastic container, pour the marinade over them, cover, and marinate for 12 to 15 minutes. Grill or broil to desired doneness, serve with lime wedges.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 70192,"Creamy Cucumber Salad with Sour Cream 4 cucumbers (about 2 1/2 pounds), peeled and sliced into 1/4-inch rounds 1 small sweet onion, thinly sliced into rings Kosher salt 1/2 cup sour cream 1/4 cup chopped fresh dill 2 tablespoons white vinegar
Freshly cracked black pepper Instructions: Put a large colander in a large bowl. Add the cucumbers and onions to the colander, sprinkle with 1 tablespoon salt and toss until the salt is evenly distributed. Let stand at room temperature for at least 1 hour and up to 2 hours. Transfer the cucumbers and onions from the colander to a paper towel-lined baking sheet and pat them dry with another layer of paper towels.
Whisk together the sour cream, dill, vinegar and a few cracks of black pepper in a medium bowl. Add the cucumbers and onions and toss until coated. To make ahead: Salt and pat dry the cucumbers and onions as above, then keep separate from the dressing until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70193,"Fried Chicken Sandwich 1/2 cup prepared mayonnaise 2 tablespoons gochujang
Finely grated zest of 1 lime
Kosher salt and freshly ground black pepper
1/4 cup rice vinegar 1 tablespoon soy sauce
1 tablespoon honey
1/4 head napa cabbage, finely shredded
1 cup chopped prepared kimchee
1/4 cup fresh cilantro leaves
Kosher salt and freshly ground black pepper
4 cups canola oil 4 cups all-purpose flour Kosher salt and freshly ground black pepper
1 cup unsweetened coconut milk
1 cup buttermilk
4 cloves garlic, chopped to a paste 3-inch piece fresh ginger, peeled and finely grated
Four 6-ounce boneless skinless chicken breasts, pounded to even thickness
4 buns, split, brushed with oil and toasted until lightly golden brown
Instructions: For the mayonnaise: Whisk together the mayonnaise, gochujang, lime zest and some salt and pepper in a bowl, cover and refrigerate to allow the flavors to meld, at least 30 minutes. For the slaw: Whisk together the vinegar, soy and honey in a large bowl until combined. Add the cabbage, kimchee and cilantro. Season with salt and pepper, and then toss to combine. Cover and let sit at room temperature for at least 30 minutes to allow flavors to meld. For the chicken: Preheat the oven to 325 degrees F. Heat the oil in large Dutch oven or a deep fryer until a deep-frying thermometer inserted into the oil reaches 365 degrees F. Divide the flour between 2 large shallow bowls and season each with salt and pepper. Whisk together the coconut milk, buttermilk, ginger and garlic in a large shallow bowl and season with salt and pepper. Set up your breading station: flour, milk, flour. Dredge the chicken in the flour and tap off any excess. Dip in the milk mixture and let any excess drip off. Dredge in the second bowl of flour and tap off any excess. Fry the chicken, in batches, until golden brown and cooked through, 4 to 5 minutes. Remove to a baking sheet fitted with a baking rack. Repeat with the remaining chicken. Place in the oven to crisp up, about 5 minutes. Spread some mayo on each side of the buns. Top with a chicken breast and finish with some of the slaw, then serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70194,"Creamy Brussels Sprouts 2 tablespoons unsalted butter 2 cloves garlic, finely chopped 1 small shallot, chopped 1 pound Brussels sprouts, trimmed and sliced 1 cup heavy cream Pinch of cayenne pepper Pinch of freshly grated nutmeg Kosher salt Instructions: Heat the butter in a medium saucepan over medium heat until melted. Add the garlic and shallot and cook, stirring, until soft, about 2 minutes. Add the Brussels sprouts and stir until well coated in the butter. Add the cream, cayenne, nutmeg, 1/2 cup water and 1/2 teaspoon of salt. Bring to a simmer, cover and cook until the Brussels sprouts are soft, about 15 minutes. Uncover and continue to cook until they are tender and the liquid has reduced into a creamy sauce, about 10 minutes more. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70195,"Brunch Tart With Spinach, Olives and Leeks 2 tablespoons extra-virgin olive oil 2 fat leeks (white and pale parts only), coarsely chopped and washed (2 cups)
1/2 medium onion, chopped 2 cloves garlic, chopped 8 ounces baby spinach, coarsely chopped Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1 15-ounce container ricotta cheese 3 large eggs 1 teaspoon fresh thyme leaves 1/2 cup halved pitted kalamata olives All-purpose flour, for rolling 1 sheet frozen puff pastry, thawed in the refrigerator Instructions: In a large saute pan, heat the olive oil over medium heat. Add the leeks and onion and cook, stirring occasionally, until wilted, 5 minutes. Add the garlic, stir and cook until fragrant, 1 minute. Add the spinach and cook until wilted and tender, 2 minutes. Remove from the heat, taste and season with salt and pepper as needed; let cool. Meanwhile, in a large bowl, whisk the ricotta, 2 eggs, the thyme and 1/2 teaspoon salt. Fold the cooled vegetable mixture and the olives into the ricotta mixture.
Preheat the oven to 375 degrees F. On a lightly floured surface, roll out the pastry until it's 12 inches square. Using a 12-inch plate or just eyeballing it, cut the dough into a circle (knead the scraps into a ball and save for another use-cheddar straws, say). Transfer the dough to a parchment-lined baking sheet. Spoon the tart filling into the center, leaving a 2-inch border of pastry. Lift the pastry edges and fold over the filling, creasing the dough as needed and leaving the filling exposed in the middle. In a small bowl, whisk the remaining egg with 1 tablespoon water and brush a thin layer of the egg wash on the exposed pastry, taking care not to let egg run down the sides to the pan.
Bake until the pastry is golden brown, about 45 minutes. Remove from the oven and let rest 10 minutes before serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70196,"Tangy Tomato Brisket One 5- to 8-pound beef brisket, trimmed of all fat (the butcher can do this for you!) One 24-ounce bottle ketchup or chilli sauce 1 package dry onion soup mix Several dashes hot sauce Instructions: Preheat the oven to 275 degrees F. Place the brisket in an oven-safe pan. Combine the ketchup and soup mix in a bowl, and then stir it around to mix. Pour in 1 cup water and stir to combine. (You can add more water if needed!) Pour the sauce all over the brisket, and then flip the brisket over to coat the other side. Now just cover the pan with foil and roast in the oven for 6 to 7 hours. Remove the pan from the oven and test the brisket to make sure it's fork-tender. The brisket should fall apart if you look at it! Slice the brisket into thin strips, then return the beef to the sauce and keep it warm until you're ready to serve. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 70197,"Funapino Sticky Ribs with Aren't Ya Glad I Didn't Say Orange Banana Ketchup 1/3 cup light brown sugar 1 heaping tablespoon garlic powder
1 heaping tablespoon onion powder
1 heaping tablespoon ground ginger 2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
1 full rack pork baby back ribs (5 to 6 pounds) 3 tablespoons canola oil
1/2 onion, diced
2 cloves garlic, minced
1/2 cup teriyaki sauce
1/3 cup sriracha ketchup
1 tablespoon hot pepper paste, preferably gochujang 1 tablespoon molasses
Juice of 1/2 lime
Aren't Ya Glad I Didn't Say Orange Banana Ketchup, recipe follows, for serving 3 tablespoons canola oil 1/2 onion, chopped
2 cloves garlic, minced
2 ripe bananas, peeled
1 tablespoon granulated sugar
1 teaspoon kosher salt, plus more if needed Juice of 1 lime Instructions: In a small mixing bowl, combine the brown sugar, garlic powder, onion powder, ginger, salt and cayenne. Mix well with a fork. Tear off 3 sheets of aluminum foil a little longer than the length of the rib rack. Stack the foil sheets on top of each other and place on a baking sheet. Place the ribs on the foil and generously massage the rub into the ribs. Let them sit for 1 hour on the counter. To make the barbecue sauce, heat the canola oil in a medium saucepan over medium heat. Add the onions and saute until soft and translucent, about 3 minutes. Add the garlic and saute for another minute. Turn down the heat to medium low and add the teriyaki sauce, sriracha ketchup, hot pepper paste, molasses and lime juice. Simmer to thicken slightly, about 5 minutes. Set aside to cool. Divide the sauce between 2 bowls. Preheat the oven to 350 degrees F. Brush half of the sauce on both sides of the ribs. Wrap the ribs up with the foil. Place 2 large ramekins or heatproof bowls underneath the ribs so they are elevated above the baking sheet. Cook the ribs until just getting tender, about 2 1/2 hours. Remove the ribs from the oven and raise the temperature to 425 degrees F. Uncover the foil packet, brush the remaining barbecue sauce onto the top of the ribs and cook for an additional 30 to 40 minutes to allow the ribs to caramelize. Let rest for 10 minutes before slicing. Serve with Aren't Ya Glad I Didn't Say Orange Banana Ketchup on the side. Heat the canola oil in a medium skillet over medium heat. Add the onions and saute for 3 minutes. Add the garlic and saute for an additional 2 minutes. Break the bananas up into chunks and add them to the skillet. Mash them up with a potato masher or fork. Stir in the granulated sugar, salt and 1/3 cup water. Bring to a simmer and cook for 3 minutes. Transfer the mixture to a blender, let cool slightly, add the lime juice and puree until smooth. Taste and adjust the seasoning if necessary. ","[Chardonnay, Pinot Noir, Zinfandel, Tempranillo]" 70198,"Gluten Free Chocolate Sandwich Cookies 1/4 cup heavy cream 2/3 cup icing sugar 9 ounces white chocolate 2 cups unsalted butter 3 cups sugar 4 cups gluten-free high quality cocoa 2 tablespoons gluten-free vanilla extract 5 teaspoons gluten-free baking powder 4 teaspoons gluten-free ground cinnamon 1/2 teaspoon salt 4 eggs 1/2 cup icing sugar Instructions: For the ganache: Heat the cream in a saucepan, but do not bring to a boil. Add the icing sugar and stir until smooth. Remove from the heat and add the white chocolate, stirring until the chocolate is well blended and melted. Refrigerate overnight before using. For the cookie dough: Preheat the oven to 375 degrees F. Cream together the sugar and butter with an electric mixer on low speed. Mix in the cocoa, vanilla, baking powder, cinnamon, salt and eggs.
Roll the dough out in 1-inch balls, then coat in the icing sugar. Bake, in batches, for 13 minutes. If the dough is very soft and the cookies are flattening out too much while baking, refrigerate the remaining unbaked dough until firm before baking.
Let the cookies cool completely, then scoop approximately 1 tablespoon of chocolate ganache onto half the cookies. Form sandwiches and enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70199,"Java Bomb 1 butter pound cake, store bought Chocolate and coffee ice cream, or ice cream of your choice Italian Meringue, recipe follows 1 cup sugar 1/4 cup water
1 teaspoon lemon juice 4 egg whites Pinch cream of tartar
Instructions: Line a 6 to 8-ounce ramekin with plastic wrap, then line the plastic wrap with thinly sliced pound cake. Fill the ramekin with ice cream, then cover the top with a slice of pound cake. Put the filled ramekin in the freezer while you make your meringue. Unmold the bomb, and ice with the meringue. Freeze the bomb for at least 1 hour or until you are ready to serve it. Caramelize the bomb with a torch, or flash under a broiler to finish. Heat the sugar, water, and lemon juice over low heat until the sugar is dissolved. Bring to a boil without stirring to the soft ball stage, 234 degrees F on a candy thermometer. Meanwhile, stiffly whisk the egg whites and cream of tartar, using an electric mixer. Gradually pour in the hot syrup, with the mixer running. Whip until the mixture cools off a bit and whites hold stiff peaks. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 70200,"Pickled Vegetables 1 pound carrots, peeled and cut into 1/4-inch slices on the diagonal 1 head cauliflower, trimmed and separated into small florets 1 pound pickling cucumbers, unpeeled, washed and cut into 1/4-inch slices on the diagonal 3/4 cup chopped fresh oregano leaves 1 quart white vinegar 1/2 cup sugar 1/4 cup coarse salt 2 tablespoons cracked black pepper 6 red jalapeno chilies 6 green jalapeno chiles 2 heads garlic, cloves separated, peeled, cut in half lengthwise 1 medium yellow onion, sliced Instructions: Bring a medium saucepan of salted water to a boil, and blanch the carrots for 3 minutes. Remove from the boiling water with a slotted spoon, and refresh in a bowl of iced water. Drain and reserve. Then blanch the cauliflower about 6 minutes, drain, refresh and drain again. Place the carrots, cauliflower, cucumbers and oregano in a large nonreactive bowl. Combine the vinegar, sugar, salt and pepper in a saucepan and bring to a boil. Add the jalapeno chiles, garlic and onion and return to a boil. Cook 1 minute longer, and pour over the vegetables. Set aside to cool to room temperature. Pour into three 1-quart glass jars and refrigerate as long as 1 month. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 70201,"Crepes Suzette with Vanilla Ice Cream and Orange Butter Sauce 2 cups milk 2 eggs 1 1/2 cups all-purpose flour Pinch salt 1 stick (4 ounces) unsalted butter, melted Orange butter, recipe follows 1 tablespoon butter to brush the crepe pan 2 sticks (1/2 pound) unsalted butter 1 cup granulated sugar 1 cup freshly squeezed orange juice 1/2 lemon, juiced 1 teaspoon orange zest 1 big splash orange-flavored liqueur (recommended: Grand Marnier) Instructions: Preheat oven to 350 degrees F. Add milk and eggs to blender and combine. Add the flour 1/2 a cup at a time, blending after each addition to ensure there are no lumps. Add pinch of salt and melted butter then blend for 30 seconds until you achieve a smooth, silky consistency. Set aside in refrigerator for at least 30 minutes to rest. While it rests make the orange butter sauce. Dip a piece of kitchen paper in butter and grease a small frying pan. Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over. A good crepe should be paper- thin. Cook on a high heat and flip it over when you see the edge turning golden brown. Remove crepes from pan and fold in half and press into a muffin tray to form little cup shapes. Bake in hot oven for 10 to 12 minutes until slightly crispy and brown around the edges, the middle should remain spongy and light. Combine the butter, sugar, citrus juices, and zest to a small saucepan and cook for about 10 minutes until it caramelizes. It should be a golden color. Remove from heat, add the Grand Marnier, return to the heat and continue to whisk and reduce until syrupy-about 10 minutes. When done, set to the side. To assemble, place crepe \cup\ in the center of plate and place a scoop of vanilla ice cream in the cup. Drizzle with the orange butter sauce ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 70202,"Roast Beef Debris 1 good-quality French bread loaf Softened butter Mayo, as needed Creole mustard, as needed 1 red onion, sliced 1 head lettuce, shredded 1 tomato, sliced Salt and ground black pepper Roast Beef and Gravy, recipe follows One 22-pound whole inside round Salt and ground black pepper All-purpose flour Instructions: Cut open the bread, spread on some butter and toast. Build your debris with desired amount of mayo, mustard, red onion, lettuce and tomato. Don't forget to salt and pepper your tomato. Place the warm Roast Beef on top and top with Gravy. Enjoy! Preheat the oven to 225 degrees F. Place the beef in large pan or roaster, fat-side up. Salt and pepper liberally. Put 1-inch water in the bottom of the pan and cover tightly with foil. Bake for 12 hours. Remove the beef from the pan and place on a large cutting board. Try to use one with a drip well. Allow the beef to rest at least 30 minutes so that the juices will redistribute. Set aside the juices to cool and reserve for the gravy. The roast will be super tender and all will become debris. Be sure to remove all fat, veins and tendons. All leftovers can be frozen for later use. Separate the beef fat from the juices. Place about half of the fat in a heavy-bottomed saucepot and melt with a low heat. Freeze the remainder for later use. Use just enough flour to soak up the fat. You are now making a roux. Allow the flour to cook, stirring continually, to brown slightly. Add salt and pepper. Careful, you can always add salt. Add about half of the juice from the beef and stir. This will thicken. Adjust as needed. Taste and adjust seasoning as desired. Again, freeze the remainder for later use. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]

" 70203,"Farmer's Cheese with Honey, Raisins, Cinnamon and Toasted Walnuts 1/2 cup toasted walnuts 1 pound farmer's cheese 2 tablespoons honey 1/2 cup raisins A couple dashes cinnamon A couple pinches salt Crackers or bread, for serving Instructions: Preheat oven 400 degrees F. Lay walnuts on baking sheet. Roast and shake once or twice to insure even toasting. Roast until a shade darker and aromatic, about 15 minutes. Remove walnuts and set aside to cool. Turn the oven to broil. Place farmer's cheese in large mixing bowl. Add the remaining ingredients and the toasted walnuts. Mix thoroughly. Transfer mixture to a small baking dish (aluminum disposable is fine). Place under broiler until brown and bubbly on top, about 2 to 3 minutes. Serve hot or at room temperature with crackers of any kind or slices of crusty bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 70204,"Red Rice 2 tablespoons unsalted butter 2 tablespoons annatto oil, recipe follows 1 Scotch bonnet cl, stemmed, seeded, and minced 4 cloves garlic, minced 1/2 medium Spanish onion, diced 1 carrot, peeled and diced 1 stalk celery, diced 2 small bay leaves, broken in 1/2 1 cup long-grain white rice Kosher salt and freshly ground black pepper 1 1/2 cups chicken stock, warmed 1/2 cup annatto seeds 2 cups pure olive oil Instructions: Melt the butter with the annatto oil in a medium saucepan over medium-high heat. Add the Scotch bonnet and garlic, stir, and cook for 15 seconds. Add the onion, carrot, celery, and bay leaves and stir well. Allow the vegetables to cook, stirring frequently, until well-glazed, about 10 minutes. Stir in the rice, salt and pepper. Add the chicken stock, stir once and bring to a simmer, the immediately turn the heat down to very low. Cover and cook until the rice has absorbed the stock, 12 to 15 minutes. Cover and let stand for 5 minutes, then serve. Toast the annatto seeds in a heavy saucepan until they just start to smoke. Add the olive oil. When the oil begins to simmer, remove from the heat and allow to cool. Strain the oil and store in an airtight container in a cool, dark place for several months. Preparation time: 5 minutes Cooking time: 10 minutes Ease of preparation: Easy ","[Syrah, Tempranillo, Garnacha, Barbera]" 70205,"Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel 12 large sweet potatoes 3/4 cup (11/2 sticks) unsalted butter, at room temperature 3/4 cup light brown sugar 3/4 cup all-purpose flour 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup toasted pecan pieces 1 cup miniature marshmallows Instructions: Preheat the oven to 400 degrees F. Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily. In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine. Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 70206,"Jalapeno Cheddar Crackers 2 cups all-purpose flour 1 teaspoon kosher salt 1/8 teaspoon baking powder 14 tablespoons (1 3/4 sticks) cold unsalted butter, 1/2-inch-diced 5 ounces extra-sharp white Cheddar, grated 1 tablespoon minced seeded jalapeno pepper 1/4 teaspoon chipotle chili powder 3 tablespoons ice water 1 egg beaten with 1 tablespoon milk, for egg wash Fleur de sel or sea salt Instructions: Place the flour, kosher salt and baking powder in a food processor fitted with the steel blade and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the Cheddar, jalapeno and chipotle chili powder and pulse again. With the food processor running, add the ice water all at once. Continue pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14-inch log. Wrap in plastic, and refrigerate for at least 1 hour. When ready to bake, preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Cut the dough in 3/8-inch-thick slices. Place the crackers on the prepared sheet pan, brush with the egg wash and sprinkle with the fleur de sel. Bake for 12 to 15 minutes, until golden brown. Serve slightly warm or at room temperature.
","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 70207,"Chicken Wings with Salsa Verde 3/4 cup kosher salt 11/2 teaspoons black peppercorns 4 cloves garlic, smashed 5 pounds chicken wings, cut in half at the joint 2 teaspoons dried rosemary 2 teaspoons white pepper 2 teaspoons paprika 2 teaspoons kosher salt 2 teaspoons granulated garlic 1 teaspoon dried oregano 2 teaspoons dried basil 1/2 cup fresh basil 1/2 cup fresh parsley 1/2 teaspoon red pepper flakes 1 tablespoon chopped garlic 1/2 teaspoon capers 1 teaspoon anchovy paste 2 tablespoons chopped roasted red peppers 1 tablespoon chopped onion 2 tablespoons fresh lemon juice Salt cup extra-virgin olive oil Instructions: Prepare the brine: In a large soup pot, bring 8 cups water to a boil. Add the kosher salt, peppercorns and garlic; remove from heat. Let cool 30 minutes, then transfer to a large pot or ice chest lined with a large garbage bag. Add another 8 cups water, then add the wings and twist the bag closed. Refrigerate for 4 hours. Mix all the rub ingredients in a resealable plastic bag. Drain the wings. Rinse under cool water, pat very dry and put in the bag with the rub. Mix to coat evenly. Seal the bag and refrigerate until ready to cook. (You can do this a day ahead.) Preheat the broiler. Remove the wings from the bag and place in a single layer on a lightly oiled foil-lined pan. Broil for 8 minutes, then turn and cook for an additional 5 to 8 minutes, or until crisp and golden. Meanwhile, combine all the ingredients for the salsa, except the olive oil, in a food processor, using salt to taste. Slowly add the oil and puree until smooth. Serve the wings with the salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 70208,"Aioli 2 or 3 fresh garlic cloves, peeled and chopped. (If they've started to sprout, don't use them for aioli.) Large pinch coarse sea or kosher salt 1 egg yolk, at room temperature 1/2 lemon, juiced 2/3 cup pure olive oil (not extra virgin) 1/3 cup extra-virgin olive oil Freshly ground black pepper Instructions: Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg yolk and lemon juice, and pulse on and off until blended. Turn on and begin adding the olive oil (pure first, then extra-virgin) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all. Finish with pepper and (if necessary) a bit more salt. The reason for using 2/3 pure olive oil is to keep the flavor of the oil from becoming overpowering. This is a perfect example of how by using a fully-flavored extra virgin oil you can use much less, thereby saving money and getting better flavor. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 70209,"Sausage, Clam and Calamari Saute Extra-virgin olive oil, for cooking 1 cup ground spicy sausage
1 pound small fresh clams in their shells
1/4 cup white wine
1 tablespoon liquid aminos, preferably Bragg
2 cups favorite jarred tomato sauce 1 cup fresh calamari, full tentacles and bodies cut into 1/2-inch rings
1 tablespoon chopped fresh parsley
Instructions: Heat a large skillet, preferably cast-iron, and coat the bottom with olive oil. Add sausage and cook, breaking up with a wooden spoon, until fully cooked. Add the clams, white wine and aminos and let simmer for a few minutes. Add tomato sauce and cook until clams open, then add the calamari. Cook for another few minutes and finish with parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 70210,"English Muffins 4 1/2 cups bread flour, plus more for kneading 3 tablespoons sugar 1 1/4-ounce packet instant yeast (2 1/4 teaspoons) 2 teaspoons salt 1 large egg 1 3/4 cups whole milk 2 1/2 tablespoons coconut oil, plus more for the bowl and dough 2 1/2 tablespoons coconut oil, plus more for the bowl and dough
Coarse cornmeal, for sprinkling Nonstick cooking spray Butter and jam, for serving (optional) Instructions: Make the dough. Whisk the flour, sugar, yeast and salt in the bowl of a stand mixer. Add the egg but don't stir it in yet. Heat the milk and coconut oil in a saucepan until a thermometer reads 110 degrees F. (If the milk is too hot when you add it to the flour mixture, it will kill the yeast.) Pour the milk mixture into the flour mixture. Avoid pouring it directly on the egg-you don't want the hot milk to cook it. Using the dough hook, mix on medium speed until the dough comes together and starts to pull away from the sides of the bowl, 3 to 4 minutes. Scrape down the sides with a rubber spatula, if needed. The dough will look a little irregular in texture. Knead the dough. Turn out the dough onto a lightly floured surface and knead until smooth, soft and elastic, 3 to 4 minutes. Shape into a ball and place in a large bowl lightly oiled with coconut oil; rub the top of the dough with a little more coconut oil. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours. Form the muffins. Sprinkle 2 baking sheets with cornmeal and set aside. After the dough rises, punch it down and divide into 16 equal pieces. Roll each piece into a ball, then flatten into a 3-inch disk. Place the disks on the baking sheets. Cook the muffins. Heat a 12-inch cast-iron skillet over medium heat. Coat the skillet with cooking spray and liberally sprinkle with cornmeal. Working in batches, cook the muffins until they are deep golden brown, 5 to 9 minutes per side. If they start to rise in a domed fashion, flatten them with a spatula. Let the English muffins cool completely, then split open, toast and serve with butter and jam. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70211,"Castagnaccio: Chestnut Flour Cake 14 ounces/400 g chestnut flour 2 tablespoons/30 ml sugar Pinch salt 2 cups/1/2 l water 4 tablespoons/60 ml extra-virgin olive oil 1/2 cup/125 ml raisins 1/2 cup/125 ml pine nuts Sprig fresh rosemary Zest of 1 orange Instructions: Preheat the oven to 400 degrees F. In a mixing bowl combine the flour, sugar, salt, and water. Whisk the batter well until the batter is silky smooth in consistency. Add the olive oil to a nonstick pie pan and heat in the oven for 5 minutes. Once the oil and pie pan are hot, add the batter. Smooth out the batter evenly. Sprinkle the raisins, pine nuts, rosemary and orange zest on top. Bake the cake for 10 to 15 minutes, or until the top is golden. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 70212,"Colorado River of Cheese and Macaroni Basic Bechamel Sauce, recipe follows 2 ounces dry white wine 1 tablespoon ground mustard 1 teaspoon paprika 1/2 to 1 teaspoon salt 1/2 teaspoon white pepper 4 cups (2 pounds) shredded sharp Cheddar, divided (aged no more than 30 days as a longer aged cheese can make your sauce oily) 1 cup (1/2 pound) shredded Asiago, divided 1 cup (1/4 pound) grated Parmesan, divided 8 cups (2 pounds) elbow macaroni 1 cup (2 sticks) butter, room temperature, divided 1/2 (2 ounces) medium onion, finely diced 10 cups (2 1/2 quarts) whole milk 3/4 teaspoon iodized salt 3/4 teaspoon white pepper 1/2 teaspoon grated nutmeg 1/2 cup all-purpose flour Instructions: Bring the Basic Bechamel Sauce to a simmer over low heat. Add the white wine and stir to combine. Stir in the mustard, paprika, and salt and pepper. Gradually add the cheeses, reserving about 1/4 cup of each cheese for the top of the casserole. Stir the sauce thoroughly between each addition of the cheese. Simmer until the cheese is well blended. Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook to al dente. Drain. Preheat the oven to 375 degrees F. In a large casserole dish (or in numerous smaller dishes) add a 1/2-inch of the warm cheese sauce. Fill the casserole with the drained elbow macaroni. Top with another layer of cheese sauce, covering the macaroni completely and sprinkle with the reserved cheese. Bake the macaroni until the top is brown, about 20 to 25 minutes. Cooking time will vary depending on the size of the casserole dish. Remove from the oven and serve hot. In a small saucepan over low heat, add the onion and 1/2 cup of butter and saute until very soft, but do not brown. In another saucepan, scald the milk. Stir the sauteed onions into the milk along with the salt, pepper and nutmeg. Make a blonde roux by mixing the remaining 1/2 cup butter and the flour in a small bowl. Add the roux to the simmering milk and cook until the mixture coats the back of a spoon.* ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70213,"Lemon and Fresh Strawberry Dacquoise 6 egg whites 1/8 teaspoon salt 1/4 teaspoon cream of tartar 1 1/4 cups sugar 1 1/2 teaspoons strawberry extract 1 3/4 cups nonfat milk 1 (3.4-ounce) box lemon pudding mix, sugar and fat free 2 teaspoons lemon zest, finely minced 1 cup fresh strawberries, sliced 8 ounces whipped topping, divided Fresh mint sprigs, for garnish Fresh strawberries, for garnish 1/2 teaspoon strawberry extract Instructions: For Meringue Layers: Preheat oven to 275 degrees F.
Line 2 baking sheets with kitchen parchment cut to fit. On each of the pieces of parchment, draw 2 (8-inch) circles using a cake pan as a guide. Turn the parchment over with drawing face down on the pan. You should be able to still see the circles. Set aside.
In a mixing bowl, beat together egg whites, salt, and cream of tartar with an electric mixer on high speed until soft peaks are formed. Still beating on high speed, gradually add sugar and strawberry extract until the whites form stiff, but not dry, peaks.
Divide the meringue among the 4 circles drawn on the parchment. Using a rubber spatula, spread meringue to the edges of the circles. Bake in oven for 50 minutes. When meringues are done baking, turn off the oven leaving the meringues inside to dry.
For Lemon Filling: In a medium mixing bowl, whisk to combine nonfat milk, lemon pudding mix, and lemon zest. Whisk continually for 2 minutes until filling mixture starts to thicken. Cover with plastic wrap and refrigerate for at least 1 hour.
For Strawberry Filling: In another medium mixing bowl, gently fold sliced strawberries into 1/2 container of whipped topping. Cover with plastic wrap and refrigerate until ready to assemble dacquoise.
Assembly: For best results, assemble dacquoise right before serving. Place 1 meringue circle on a cake plate. Evenly spread half of the lemon filling. Top with another meringue circle and spread with strawberry mixture. Repeat with another meringue circle and lemon filling. Place final meringue circle and top with remaining whipped topping. Garnish with mint sprig and fresh strawberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 70214,"Deluxe Coffee Cake 1/2 cup toasted and coarsely chopped pecans 1/2 cup toasted and coarsely chopped walnuts 2/3 cup all-purpose flour, sifted 1/3 cup light brown sugar 1/3 cup granulated sugar 2 teaspoons ground cinnamon, sifted 1 teaspoon kosher salt 5 tablespoons unsalted butter, melted 4 tablespoons unsalted butter, plus additional for greasing the pan, at room temperature 1 cup granulated sugar 2 eggs, at room temperature 2 cups all-purpose flour, sifted 1 teaspoon baking powder, sifted 1 teaspoon baking soda, sifted 1 teaspoon kosher salt 1 cup buttermilk 1/2 cup whole milk yogurt Instructions: For the topping: Line a baking sheet with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt. Stir to blend. Stir in the butter. The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.
For the coffee cake: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13- by 9-inch baking pan. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and granulated sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, one at a time, and beat until thoroughly integrated.
Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk and yogurt until smooth. Turn the mixer on low and alternate, adding some of the flour mixture with some of the sour cream mixture. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated. Transfer the batter to the greased baking pan, spreading it out evenly. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the cake from the oven and allow to cool for 30 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70215,"Limpin\u2019 Susan 3 slices thick-cut bacon, cut into 1-inch pieces 2 pounds medium shrimp, peeled and deveined 2 tablespoons unsalted butter 3 tablespoons vegetable oil 1 yellow onion, diced 2 cloves garlic, minced 2 cups sliced fresh or thawed frozen okra 1 teaspoon freshly squeezed lemon juice 1 cup long-grain white rice 2 cups chicken stock 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: In a heavy-bottomed skillet, preferably cast-iron, cook the bacon over medium heat until crisp, 5 to 7 minutes. Remove the bacon and drain on paper towels. Add the shrimp to the bacon fat and cook until just barely seared, about 4 minutes. Remove to a separate plate. Melt the butter in the skillet over medium heat and add the oil. Stir in the onion and garlic. Cook until the onion is starting to soften, 2 to 3 minutes, then add the okra and cook for 5 minutes. Stir in the lemon juice and the rice. Saut until the onion is browned, 3 minutes more. Add the chicken stock, salt and pepper and bring to a boil over high heat, stirring to loosen any browned bits on the bottom of the skillet. Reduce the heat to low and return the shrimp to the skillet. Cover and cook until the rice is tender and cooked through, about 20 minutes. During the last 5 minutes of cooking time, use a fork to stir the bacon into the rice. Fluff and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 70216,"Bucatini with Fresh Tuna Kosher salt 2 tablespoons extra-virgin olive oil 12 ounces fresh tuna steak, cut into 1/2-inch chunks 1/2 red onion, cut into 1/2-inch chunks 1 small bulb fennel, cored, trimmed and chopped, plus 1/2 cup fronds 3 stalks celery, chopped, plus 1/2 cup chopped leaves 3 tablespoons drained capers 1/2 teaspoon dried oregano 1/4 teaspoon red pepper flakes 1/3 cup dry white wine 1 15-ounce can cherry tomatoes 10 ounces bucatini or spaghetti Instructions: Bring a large pot of salted water to a boil. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the tuna with salt, add to the skillet and cook, turning, until browned on all sides, about 2 minutes. Remove to a plate. Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the red onion, fennel and celery, season lightly with salt and cook, tossing, until the vegetables begin to soften and brown around the edges, 4 to 5 minutes. Add the capers, oregano and red pepper flakes; cook until sizzling, about 1 minute. Pour in the wine and simmer until reduced by half, about 1 minute. Add the tomatoes and 1/2 cup of the boiling water. Cook, smashing the tomatoes with the back of a spoon, until they begin to break down and the sauce is thickened, 8 to 10 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. Return the tuna to the skillet. Add the pasta and toss to coat, adding the reserved cooking water as needed to loosen. Divide among bowls and top with the celery leaves and fennel fronds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 70217,"Beef Sate with Spicy Szechwan Sauce 3/4 pound trimmed New York or fillet steak 1/2 cup soy sauce 1 tablespoon honey 1 teaspoon cl flakes 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 6 tablespoons unsalted butter 2 blanched garlic cloves, chopped fine 1 green onion, chopped fine 1 cup veal or chicken stock 1/4 cup soy sauce 1 teaspoon cl flakes 24 (6-inch) bamboo skewers or long rosemary branches Instructions: Cut the steak into 24 (3 by 1-inch) strips, each weighing about 1/2-ounce. Using skewers, stick a skewer into each strip lengthwise and arrange on a large platter or baking pan. Refrigerate until needed. Prepare the marinade: In a small bowl, combine all the marinade ingredients and pour over the meat, turning to coat all sides. Let marinate, un-refrigerated, about 15 minutes. Preheat the grill or broiler. Prepare the sauce: In a small skillet, melt 2 tablespoons butter. Add the garlic and green onion and saute over medium-high heat until soft, about 2 minutes. Pour in the stock, soy sauce, and cl flakes and cook 1 or 2 minutes longer. Strain into a clean pan and whisk in the remaining 4 tablespoons butter. Keep warm. Arrange the skewers of steak on the grill or under the broiler, being careful that the bare ends of the skewers are not directly over or under the flame. Grill or broil until medium rare, about 30 to 40 seconds per side. Pour the sauce into a small bowl and set in the center of a large serving platter. Arrange the skewers around the bowl and serve immediately. **You can also use chicken or lamb for the skewers. ","[Shiraz, Malbec, Tempranillo, Garnacha]

" 70218,"Fried Tofu Sticks 1/2 cup dried bread crumbs 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 16 ounces soft or firm tofu 1 1/2 cups canola oil 1/2 cup olive oil 2 large eggs, beaten Honey Mustard (see recipe below) 3/4 cup firm silken tofu 1/2 cup Dijon mustard 2 tablespoons wildflower honey 2 tablespoons light brown sugar 2 teaspoons fresh lime juice 2 teaspoons distilled white vinegar 2 tablespoon dry mustard 1/4 teaspoon salt Instructions: Toast the bread crumbs in a dry skillet over medium heat, stirring often until they are golden brown, about 5 minutes. Transfer to a bowl and let cool to room temperature, about 20 minutes. Mix in the oregano, thyme, salt and pepper. Cut the block of tofu horizontally in half. Then cut it in half the long way. Make 5 cuts perpendicular to the long cut, creating 24 pieces. Cover a sheet pan with paper towels. Place the tofu in one layer on the towels. Blot the tofu, pressing it gently with additional towels to remove excess moisture. Heat the oil in a deep skillet to 375 degrees F. Cover a second baking sheet with more paper towels. Place the beaten eggs in a wide, shallow dish. Dip the tofu in the egg. Dredge the pieces in the bread crumb mixture until completely coated. Slip the breaded tofu into the hot oil, 3 or 4 pieces at a time. Fry until golden brown, 2 to 3 minutes. Remove from pan using a slotted spoon. Drain on paper towels. Serve immediately, accompanied by the Honey Mustard for dipping. Or, let the sticks cool and arrange them in a single layer on a baking sheet. Cover with foil and refrigerate for up to 4 hours. Before serving, recrisp by baking in a 350 degree F oven for about 12 minutes. Puree the tofu in a food processor. Add the mustard, honey, sugar, lemon juice, vinegar, dry mustard, and salt. Process until well blended. The finished dipping sauce will have the texture of runny mayonnaise. Turn the sauce into a container, cover, and refrigerate until chilled, at least 2 hours. This gives the ingredients time to meld and their flavors to develop. Chilling thickens the sauce to a spreadable texture. Stirring brings it back to the texture of a dip or a thick sauce. (This condiment will keep for up to 1 week, tightly covered and refrigerated.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70219,"Eastern Style Tuna Nicoise Salad with Tea Marbled Eggs and Wasabi Vinaigrette 2 tablespoons mirin 1 tablespoon peeled grated ginger 1 tablespoon light soy sauce Two 6 to 8-ounce Ahi tuna steaks 2 tablespoons light soy sauce 1 teaspoon wasabi paste Juice of 1 lemon or 1/4 cup clear rice vinegar 6 tablespoons extra-virgin olive oil 1/4 teaspoon light brown sugar Pinch sea salt Freshly ground white pepper 1/2 teaspoon Chinese five-spice powder Sea salt 2 tablespoons peanut oil 8 ounces French green beans, blanched 4 ounces mixed greens 10 cherry tomatoes, halved 8 Tea-Marbled Quail Eggs, recipe follows, or 2 large eggs, medium-boiled and quartered 1 small Romaine lettuce heart, thinly shredded crosswise 2 teaspoons brined capers, drained 8 pitted kalamata olives 12 fresh quail eggs 1 teaspoon Chinese five-spice powder 1 teaspoon dark soy sauce 1 teaspoon light soy sauce 1 teaspoon light brown sugar 3 whole star anise 2 black tea bags Instructions: For the tuna: Whisk together the mirin, ginger and soy until combined. Add the tuna, toss well to coat, and marinate in the refrigerator for 1 hour.
For the wasabi vinaigrette: Whisk together the soy sauce, wasabi paste and lemon juice in a small bowl until smooth. Add the oil in a slow, steady stream while whisking constantly until combined. Season with the sugar, salt and white pepper and stir well. For the salad: Remove the tuna from the marinade, shake off the excess and sprinkle the five-spice powder and sea salt equally over all sides. Heat a cast-iron skillet or flat griddle over high heat. Add the oil and heat until rippling, and then sear the tuna in the hot pan, 1 minute per side. Let the tuna rest for 5 minutes before slicing thinly across the grain.
To serve, divide the green beans, mixed greens, tomatoes, Tea-Marbled Quail Eggs and Romaine 2 plates. Fan the tuna slices over the top, scatter the capers and olives over the salads and drizzle the dressing evenly over each plate. Put the quail eggs in a small saucepan and cover with 2 cups of cold water. Add the five-spice, dark soy, light soy, sugar, star anise and tea bags and heat over high heat until the water begins to bubble. Remove from the heat, cover and let stand for 5 minutes. Lift the eggs, a few at a time, out of the liquid with a slotted spoon and crack them all over with the back of a teaspoon, leaving the shells on. Return the eggs to the liquid and let stand until cooled. Chill the eggs in their liquid in the refrigerator for at least 1 hour, preferably overnight. Peel the eggs and rinse briefly just before serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

Note: The wine pairing suggestions are based on general guidelines and may not be suitable for everyone's taste preferences. It is important to consider personal taste, the occasion, and the specific ingredients in the dish when selecting a wine to pair with a meal." 70220,"Bacon Wrapped Chicken with Blue Cheese and Pecans 4 pieces boneless, skinless chicken breast Salt and freshly ground black pepper 1 cup blue cheese crumbles 1/4 cup toasted pecans, chopped 2 scallions, sliced on bias 4 slices good-quality center cut bacon 1 tablespoon extra-virgin olive oil 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup chicken stock 1/2 cup half-and-half or cream 2 tablespoons grainy mustard Special equipment: toothpicks Instructions: Heat the oven to 375 degrees F. Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper. Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper. Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more. Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm. Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top. Serve with rice and greens, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 70221,"Sunrise Punch 2 cups orange juice 2 cups pineapple juice 2 cups whole milk 1/2 cup powdered sugar 2 tablespoons meringue powder 2 teaspoons vanilla extract Ice Instructions: Add the orange juice, pineapple juice, milk, sugar, meringue powder and vanilla extract to a blender. Fill the rest of the blender with ice and blend! ","[Chardonnay, Moscato, Riesling]" 70222,"Mint tea 1 handful (or 12 stems) fresh mint, washed and cleaned (you may substitute 2 tablespoons dry mint) 1 tablespoon green tea 8 cups boiling water 5 tablespoons sugar (use more or less, according to taste) Instructions: Crunch mint with your hands in a large teapot. Put the crunched mint, green tea, and sugar into the teapot. Pour the hot water over it and let it rest for 2 or 3 minutes. Stir well. Fill up the first glass and return it to the pot, then serve. ","[Green Tea, Jasmine Tea, Earl Grey Tea]" 70223,"Chicken Milanese with Salsa Rosa 8 (2-ounce) pieces boneless, skinless chicken breast Sea salt, preferably gray salt Freshly ground black pepper 1 cup Mama's Salsa Rosa, recipe follows Parmesan wedge 1 lemon, quartered 2 cups fine dried bread crumbs 1/2 cup freshly grated Parmesan 2 tablespoons minced fresh Italian parsley leaves 1 teaspoon sea salt, preferably gray salt Several grinds black pepper 1 tablespoon olive oil 1/2 cup unbleached all-purpose flour 2 eggs Olive oil, for frying 4 ounces arugula, washed and stemmed (about 8 cups) Extra-virgin olive oil, for drizzling Fresh lemon juice, for drizzling Salt and freshly ground black pepper 12 large red bell peppers 2 tablespoons olive oil, plus more for brushing peppers 4 serrano chiles 2 cloves garlic, thinly sliced 1 tablespoon chopped fresh oregano leaves 1 cup fresh tomato puree 1 1/2 teaspoons sea salt, preferably gray salt 1 tablespoon red wine vinegar Freshly ground black pepper Instructions: Preheat oven to 350 degrees F. With a meat mallet or a rolling pin, pound the chicken cutlets between sheets of plastic wrap to 1/8-inch thickness. Season the cutlets with salt and pepper and press the seasonings into the meat with your fingers. Make the coating: Combine the bread crumbs, cheese, parsley, salt, and pepper in a small bowl. Work in the olive oil by hand, then spread the mixture on a dinner plate. Spread the flour on another dinner plate. Break the eggs into a shallow bowl and beat lightly. Dip the cutlets in the flour, coating both sides and shaking off the excess. Then dip in the egg, letting any excess drip back into the bowl. Finally, coat the cutlets on both sides with the seasoned bread crumbs, pressing them into place. As each cutlet is coated, place it on a tray. Cover the cutlets and refrigerate until you are ready to fry them. Heat a large skillet over high heat until very hot. Add olive oil to a depth of 1/4-inch. When the oil is almost smoking, add as many cutlets as the skillet will hold comfortably; do not crowd the pan. Cook until the cutlets are golden on the bottom, about 1 minute. Turn and cook on the second side about 30 seconds to 1 minute longer. With tongs, lift the cutlets as they are done, allowing any excess oil to drain back into the skillet, and transfer to cookie sheet lined with paper bag to drain excess oil. Repeat with the remaining cutlets. When ready to serve, place chicken cutlets on cookie sheet to finish cooking, about 2 minutes. Place the arugula in a large bowl. Drizzle with enough extra-virgin olive oil to coat the leaves lightly. Add a squeeze of lemon and some salt and pepper. Toss, taste, and adjust the seasoning. Divide the cutlets among 4 plates, placing them in the center. Spoon a little Salsa Rosa on each side of the cutlets. Mound the arugula salad on top. With a vegetable peeler, shave a little Parmesan on top of the salad. Michael's Notes: If you like my version of Chicken Milanese, and I know you will, try the same method on pounded veal, turkey breasts or on very thin swordfish steaks. Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil. Brush the bell peppers lightly with olive oil and place on the baking sheet. Bake, turning every 10 to 15 minutes, until the peppers are blistered all over, about 30 minutes total. Transfer the peppers to a brown paper bag, and close tightly so they steam as they cool. You can roast the peppers under the broiler or over a gas flame, if you prefer, but I like to do them in a hot oven. It takes a little longer, but you don't have to monitor them as closely. While peppers are steaming, heat the 2 tablespoons olive oil in a small skillet over high heat. Add the whole chiles, lower the heat to moderate, and cook, turning occasionally, until the chiles are softened, lightly browned, and blistered on all sides, about 8 to 10 minutes. Remove the skillet from the heat and let the chilies cool in the oil for several minutes. When cool enough to handle, remove the stems. Add more oil to the skillet, if needed, to make 2 tablespoons. Reheat the oil over moderate heat and add the garlic. Cook until lightly browned, about 30 seconds, then add the oregano and saute briefly to release its fragrance. Add the tomato puree and salt, bring to a simmer, and simmer for about 5 minutes to thicken slightly. Remove peppers from bag, peel and remove the stems, seeds, and ribs; avoid the temptation to rinse the peppers, which would wash away flavor. You should have about 4 cups. Combine the red peppers, serrano chiles, and tomato sauce in a blender and puree until smooth. Add the vinegar and the black pepper to taste and puree again. Taste and adjust the seasoning. Refrigerate for up to 5 days or freeze for up to 4 months. Yield: about 4 cups ","[Barolo, Chianti, Montepulciano, Pinot Noir]" 70224,"Turtle Soup 8 ounces bittersweet chocolate, chopped 1 1/2 cups half-and-half 12 coffee beans, crushed 1/2 cup light corn syrup 1/2 teaspoon pure vanilla extract 1/2 cup caramel sauce, recipe follows 8 scoops butter pecan ice cream 1 1/4 cups sugar 1/3 cup water 2/3 cup heavy cream Instructions: Put the chopped chocolate in a mixing bowl. Put the half-and-half and coffee beans in a saucepan and bring to a boil over medium-high heat. Pour over the chopped chocolate and whisk until the chocolate is melted and the mixture is smooth. Add the corn syrup and vanilla and whisk together. Pour through a strainer into a serving pitcher. If you're not serving immediately, chill until serving. (The recipe can be made up to this point and kept refrigerated up to 2 days in advance.) When ready to serve, heat the caramel sauce in the microwave. Heat the pitcher of chocolate soup in the microwave. Put a scoop of butter pecan ice cream in each of 8 serving bowls and drizzle with caramel sauce. At the table, pour the hot chocolate soup around the ice cream. Caramel Sauce: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Set aside. If the sauce has cooled, rewarm it over low heat (or in a microwave) until softened. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 70225,"Slow Cooker Moroccan Brisket with Red Onions and Apricot Couscous 1 large red onion, sliced into thin wedges 2 parsnips, chopped 2 pound boneless beef brisket Salt and freshly ground black pepper 2 teaspoons ground coriander 2 teaspoons ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon garlic powder Pinch nutmeg 1 cup whole dried apricots 1 cup dry red wine 1/2 cup reduced-sodium beef broth 2 tablespoons honey 1 cup couscous 1/4 cup chopped fresh cilantro leaves Instructions: Arrange onion wedges and parsnips in bottom of slow cooker. Season beef all over with salt and black pepper. In a small bowl, combine coriander, cumin, cinnamon, garlic powder, and nutmeg. Rub spice mixture all over beef. Arrange beef over onions and parsnips in slow cooker. Arrange apricots around beef. In a small bowl, whisk together wine, broth and honey. Pour mixture over beef and vegetables. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Cook couscous according to package directions. Serve beef, vegetables and apricots over couscous. Pour over extra sauce from slow cooker and top with cilantro. ","[Cabernet Sauvignon, Syrah, Tempranillo, Garnacha]

" 70226,"Shaking Beef (Bo Luc Lac) 1 1/2 tablespoons fresh lime juice 1 tablespoon fish sauce 1 tablespoon sugar 2 Thai bird chiles or 1/2 serrano cl, chopped 1 tablespoon oyster sauce 2 teaspoons soy sauce 2/3 pound beef sirloin or flank steak, cut into 1/2-inch cubes 2 to 3 tablespoons vegetable oil 2 cloves garlic, sliced 1/4 ripe pineapple (about 1/2 cup), cut into bite-sized slices about 1/4-inch thick (optional) 1/2 cup Asian basil leaves, cut in half 1/4 red onion, thinly sliced lengthwise 3 cups watercress, washed, picked over, and torn into bite-sized sprigs 1 ripe tomato, cut into thin wedges Instructions: Combine the lime juice, fish sauce, sugar and chiles in a large bowl. Set aside. Place the oyster sauce, soy sauce and beef in a medium bowl and toss to coat the meat evenly. Heat the oil in a large skillet over high heat. Add the garlic and stir until fragrant, about 5 seconds. Add the beef and quickly stir-fry it until just charred on the edges, about 2 to 3 minutes. Add to the bowl with the lime sauce. Add the pineapple slices, if using, Asian basil and red onion to the beef mixture. Spread the watercress and tomatoes in an attractive manner on a serving platter. Arrange the beef mixture and all its juices on the watercress and serve immediately (if desired, with a warm baguette or steamed rice to soak up the juices). ","[Syrah, Grenache Blanc, Sauvignon Blanc, Riesling]" 70227,"Sweet Pickled Roasted Peppers 3 to 4 red peppers, quartered and seeded 1 cup white distilled vinegar 3/4 cup sugar 3/4 cup water 1/2 teaspoon pickling spices Instructions: Preheat a broiler. Broil the peppers until the skin has blistered and peppers are cooked through, 7 to 9 minutes. Place in a paper or plastic bag and seal immediately. Let stand for 15 minutes, or until cool enough to handle, this will make them easier to peel. Peel peppers, discard skins. Place the peeled peppers in a sterilized, heatproof jar with a sterilized, tight fitting lid. In a medium, non-reactive saucepan, bring the vinegar, sugar, water, and pickling spices to a boil. Pour hot mixture over peppers. Place lid on jar and let stand at room temperature for 2 days. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 70228,"Pickled Cauliflower Medley 1 head fresh cauliflower, separated into florets 4 whole dill pickles, quartered and cut into chunks 1/4 sweet red onion, chopped 2 teaspoons sugar 1 clove garlic, minced 1 cup dill pickle juice 1/4 cup sliced radishes Instructions: Cook cauliflower in a small amount of boiling water for 8 to 10 minutes, or until crisp tender. Drain off liquid.
In a bowl mix together cauliflower, pickles, onion, sugar, and garlic. Add the dill pickle juice and stir gently. Cover and chill overnight. Drain off the pickle juice. Toss with radishes before serving. ","[Riesling, Sauvignon Blanc, Grner Veltliner]" 70229,"Low-Sugar Cheesecake Nonstick cooking spray 3/4 cup finely ground almonds or almond flour 1/2 cup finely shredded unsweetened coconut or coconut flour 1/4 cup shredded unsweetened coconut, toasted
1/4 teaspoon ground cinnamon 8 tablespoons (1 stick) unsalted butter, melted Pinch of kosher salt Three 8-ounce packages cream cheese, at room temperature 1 1/4 cups erythritol sweetener 3/4 cup sour cream
1 vanilla bean, split and seeds scraped Zest from half a lemon Pinch of kosher salt 3 large eggs, at room temperature Instructions: For the crust: Preheat the oven to 325 degrees F. Wrap the outside of a 9-inch springform pan with foil. Coat the inside of the pan lightly with cooking spray. Stir together the almonds, finely shredded coconut, toasted shredded coconut, cinnamon, butter and salt in a medium bowl until combined. Using damp hands, press the mixture into an even layer across the bottom of the prepared pan and 1/2 inch up the side. Refrigerate while you prepare the filling.
For the cheesecake: Combine the cream cheese, erythritol, sour cream, vanilla seeds, lemon zest and salt in a food processor and process until smooth. Add the eggs, one at a time, pulsing to combine after each. Pour the batter into the crust and bake until the edges set but the center is still slightly wobbly, about 1 hour 30 minutes. Remove and let cool completely at room temperature. Refrigerate until cold, at least 4 hours and up to overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 70230,"Sweet Potato and Arugula Salad Nonstick cooking spray, for spraying the baking sheet 6 cups 1/2-inch-diced sweet potatoes (4 to 6 large sweet potatoes; I leave the skin on but peeling is an option) 1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper 2 cups loosely packed baby arugula
4 scallions, white and light green parts only, thinly sliced
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons grated Parmesan Instructions: Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray. Toss the sweet potatoes in a large bowl with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake for 20 minutes. Stir the potatoes and continue to bake until fork-tender, an additional 15 to 20 minutes. Let cool completely. In a large bowl, combine the cooled sweet potatoes, arugula and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan; season with salt and pepper. Just before serving, toss the dressing with the sweet potato and arugula mixture to coat. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 70231,"Pig's Foot (Au Pied du Cochon) 1/2 cup minced onions 4 cloves garlic, peeled and halved 2 sprigs fresh rosemary 1 stuffed and poached pig's foot, recipe follows 1/2 cup sliced tomatoes 1/2 cup sliced mushrooms 1/2 cup pork stock Reserved juice from the porcini mushrooms (Stuffing, recipe follows) Boiled potatoes, serving suggestion 3 to 4 ounces vinaigrette base, recipe follows Salt and pepper
Salt and pepper 10 haricots verts, steamed and blanched 1 pig's foot (shank removed) 1 recipe Stuffing, recipe follows 1 (3 1/2-ounce) piece foie gras 1 gallon pork stock or other poaching liquid 2 tablespoons pork or duck fat 1/2 cup porcini mushrooms, cut into 1-inch pieces Salt and pepper Splash water or white wine, for deglazing 1/3 cup sliced Spanish onions 2 sprigs fresh rosemary 4 cloves garlic, peeled and halved 1 1/4 cup braised pork shank meat, cut into 1/2-inch cubes, recipe follows 1/4 cup braised pork foot meat, coarsely chopped, recipe follows 1 pig's foot with shank attached 1 gallon pork stock 1 carrot 1 onion 1 stalk celery 1 head garlic 10 sprigs fresh thyme 1 tablespoon black peppercorns 1 tablespoon plus 2 teaspoons Dijon mustard 1 tablespoon plus 2 teaspoons red wine vinegar Salt 1/2 cup vegetable oil 1 teaspoon warm water Instructions: Preheat oven to 450 degrees F.
Place onions, garlic, and rosemary in the bottom of a cold saute pan. Place the pig's foot in the center of the pan, with the smaller part of the foot down. Place the tomatoes along 1 side of the foot and the mushrooms along the other. Pour the pork stock and mushroom juice over the pig's foot and place the pan on the top rack of the oven. Cook for 20 to 25 minutes, basting every 3 minutes, until the skin is crisp and golden and the center is hot (approximately 145 degrees F). Once the pig's foot is ready, place it on a plate and cut the butcher's twine. Serve with boiled potatoes, if desired. While you are doing this, let sauce cook over a high flame until slightly reduced. Add the vinaigrette base, salt, pepper, and haricots verts and stir to combine. Once you have added the vinaigrette, remove from heat or the emulsification will break. Dress the pig's foot with the sauce and sprinkle with freshly ground black pepper. Rinse the pig's foot under cold running water for 10 minutes and dry thoroughly. Use a spoon to stuff half of the pig's foot with the Stuffing. Liberally salt the foie gras and place it inside the pig's foot. Add the rest of the stuffing and pack tightly. Thread the butcher's twine through the needle and heat the tip of the needle over the candle; the hot needle will pass through the fat and skin more easily. Sew the pig's foot shut, tying it off at 1 end and then the other.
Bring the poaching liquid to a boil, add the pig's foot, and turn off the flame. Poach for 10 minutes or until pig's foot feels firm to the touch. Heat a large saute pan over high heat until it begins to haze. Add 1 tablespoon of pork fat and the mushrooms, making sure mushrooms are in 1 even layer. Let the mushrooms sit in the pan, without movement, for 30 seconds or until a nice golden color forms. Toss the mushrooms and repeat until nicely colored. Sprinkle with salt and cook for 30 more seconds. Pour mushrooms into a sieve set over a plastic container and set aside. Deglaze the pan with a splash of water or white wine and pour over the mushrooms.
Reheat the pan over medium heat and add the rest of the pork fat. Add onions and rosemary, stirring constantly so as not to form any color. Sweat the onions until they become soft and translucent. At this point, add the garlic and cook until fragrant. Then add cubed pork meat and toss lightly until everything is combined; make sure the meat does not fall apart or you will lose some texture in the stuffing. Once everything is combined, add pig foot meat, season with salt and pepper, and turn the heat to low. As the collagen in the foot meat begins to melt, add the reserved porcini mushrooms, reserving the liquid for the sauce. Stir occasionally until everything is combined and evenly seasoned. Transfer stuffing to a plate and place in the refrigerator to cool completely. Preheat oven to 300 degrees F.
Using a boning knife, peel the skin of the shank away from the meat until you reach the ankle. Use a saw or a cleaver to cut the bone at the ankle. Place the pig's foot and shank in a deep pan with the pork stock, carrot, onion, celery, garlic, thyme, and peppercorns and place in oven. Cook for 3 to 4 hours or until the meat is falling off the bone. Once cooked, pull the shank meat off the bone and reserve. Discard the bone. Pull the skin off the pig's foot and remove all of the bone, reserving the meat and discarding the bone. Put the mustard, vinegar, and salt in a mixing bowl and whisk until frothy. Slowly drizzle in half of the oil while whisking constantly. Drizzle in the water and then the remaining oil, while still whisking rapidly. The vinaigrette should be light and creamy. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Syrah]" 70232,"Simple Salad 1/2 cup olive oil 1/4 cup apple cider vinegar
1 tablespoon pure maple syrup or honey
1 tablespoon Dijon mustard
1 teaspoon poppyseeds
Kosher salt and freshly ground black pepper 3 heads assorted Butter lettuces, leaves separated 1 Granny Smith apple, quartered, cored and thinly shaved
Instructions: Add the oil, vinegar, maple syrup, mustard and poppyseeds to a glass jar with a lid. Season with salt and pepper, then vigorously shake to combine. Add the lettuce and shaved apples to a serving bowl. Lightly dress with the vinaigrette and toss to combine. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70233,"Olive Garden-Style House Salad 1/4 cup extra-virgin olive oil 2 tablespoons white wine vinegar 3 tablespoons Miracle Whip 1 tablespoon fresh lemon juice 2 tablespoons grated parmesan cheese 1/4 teaspoon garlic salt 1/2 teaspoon dried Italian seasoning 1 10-ounce bag American salad blend 1/4 red onion, thinly sliced 4 small pepperoncini or other pickled peppers 1 small vine-ripened tomato, cut into wedges 2 tablespoons sliced black olives 1/2 cup large croutons 1 tablespoon grated parmesan cheese Instructions: Make the dressing: Combine the olive oil, vinegar, Miracle Whip, lemon juice, parmesan, garlic salt, Italian seasoning and 1 to 2 tablespoons water in a blender or food processor. Puree until smooth. Make the salad: Place the salad blend in a large bowl and top with the red onion, pepperoncini, tomato, olives, croutons and cheese. Drizzle with the dressing and gently toss. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 70234,"Valerie's Brunch Frittata 1 tablespoon extra-virgin olive oil 1 cup cut-up cooked asparagus (in 1- to 2-inch pieces)
1 cup cherry tomatoes
8 large eggs, beaten with kosher salt and freshly ground black pepper
2 ounces goat cheese, crumbled
2 tablespoons mix of chopped fresh chives and dill
Instructions: Preheat the broiler. Warm the oil in a medium (10-inch) nonstick ovenproof skillet over medium heat. Add the asparagus and cherry tomatoes and saute until warmed through. Add the eggs, stir and let cook until firm around the edges. With a spatula, lift the edges and tilt the pan to allow the uncooked portion of the egg to run into the bare pan beneath the spatula. Add the goat cheese and herbs, stir slightly to incorporate, and continue to cook until the edges of the frittata are firm (the center will still be jiggly). Transfer the pan to the broiler and cook until golden brown on top, about 2 minutes. Allow to sit for 2 minutes, then run a knife or a thin spatula around the edge of the frittata. Cut in wedges and serve straight out of the skillet or slide it out of the pan onto a cutting board, cut in wedges and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70235,"Spiced Soy Hot Chocolate 1 1/2 cups light chocolate soy milk 1 tablespoon natural peanut butter 1/2 teaspoon cinnamon Instructions: In a medium saucepan, combine soy milk, peanut butter and cinnamon. Cook over low to medium heat, whisking frequently, until mixture is smooth and peanut butter is melted, about 5 minutes. Serve in mug. Top with whipped cream and sprinkle with cocoa powder, if desired.; ","[Merlot, Malbec, Petite Sirah]" 70236,"Baked Eggs 1 teaspoon vegetable oil 1 small shallot, thinly sliced 8 fresh eggs, at room temperature 1 plum tomato, seeded and finely diced 1 tablespoon butter 1/3 cup 35-percent whipping cream Salt and freshly ground black pepper 1/2 bunch fresh chives, finely sliced 4 slices toast Instructions: Preheat the oven to 350 degrees F. Divide the vegetable oil and shallots evenly among 4 oven-proof wide-mouthed ramekins. Gently crack 2 eggs per ramekin. Divide the tomato, butter, and cream evenly among the ramekins. Season with salt, and pepper, and put in the oven for approximately 8 to 10 minutes, until eggs whites have set. Carefully, remove the ramekins from the oven and garnish with fresh sliced chives and serve immediately with toast. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70237,"Carne Asada Chimichangas 1/2 cup orange juice 1/4 cup canola oil
1/4 cup soy sauce
2 tablespoons white vinegar Juice from 2 limes 1/2 cup chopped fresh cilantro
1 teaspoon ground cumin
4 cloves garlic, crushed
1 jalapeno pepper, minced
Kosher salt and freshly ground black pepper
1 pound flank steak 2 tablespoons canola oil, plus more for frying
1 tablespoon unsalted butter
1 medium white onion, sliced
1 small green bell pepper, sliced
1 small red bell pepper, sliced
Kosher salt and freshly ground black pepper
4 burrito-size flour tortillas 2 tablespoons chopped cilantro Queso Cheese Sauce, recipe follows 1/2 pound white American cheese, cubed 1/2 cup evaporated milk, plus more if needed
2 tablespoons canned green chilies, chopped
1 tablespoon unsalted butter
1/4 teaspoon Miss Brown\u2019s House Seasoning (recipe follows) Kosher salt 1 teaspoon garlic powder 1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Instructions: For the marinade: Whisk together the orange juice, oil, soy sauce, vinegar, lime juice, cilantro, cumin, garlic, jalapenos, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. For the chimichangas: Pour the marinade over the steak in a shallow baking dish and let marinate at room temperature for 30 minutes or in the refrigerator for up to 2 hours. Bring the steak to room temperature before cooking. When the steak is almost ready, heat 1 of the tablespoons oil and the butter in a large skillet over medium-high heat. Add the onions, green and red peppers and a pinch of salt and cook until tender and slightly charred, about 5 minutes. Set aside. Transfer the steak from the marinade to a plate. Generously sprinkle both sides with salt and pepper. Preheat the remaining tablespoon oil in a large cast-iron skillet over high heat. Add the steak and cook for 5 to 7 minutes per side for medium doneness, or until the desired level of doneness is reached. Remove from the heat and let rest for 10 minutes. Thinly slice the steak against the grain or dice it into small pieces, if you prefer. For the assembly: Place a tortilla on a work surface. Place a few slices of steak in the center, followed by 1/2 cup of the onions and peppers. Fold up the sides of the tortilla and then roll up from the bottom to form a tight burrito. Skewer the edges with toothpicks to hold them together. Repeat with the remaining tortillas, steak, and onions and peppers. Add enough oil to a deep, heavy skillet to come about 1 inch up the side and heat over medium-high heat. When the oil is hot, carefully add the burritos in 2 batches. Cook on both sides until golden brown, about 1 minute per side. Transfer the chimichangas to a wire rack set over a rimmed baking sheet to drain. Remove the toothpicks from the chimichangas, sprinkle with the cilantro and serve with Queso Cheese Sauce. Place the cheese, milk, chilies, butter and House Seasoning in a saucepan. Heat, stirring often, over medium heat until the cheese is melted, about 5 minutes. If the sauce is too thick, stir in more milk 1 tablespoon at a time. Season with salt, if needed. Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 70238,"Apricot Jam 2 pounds pitted, quartered apricots 1 3/4 cups sugar Zest of 1 lemon plus 1 tablespoon lemon juice 1 teaspoon vanilla bean paste or 1/2 vanilla bean, split lengthwise and seeds scraped (see Cook's Note) Instructions: Toss the apricots, sugar, lemon zest and juice and vanilla in a large saucepan to combine, then mash slightly to release some of the apricot juice. Set aside for 10 minutes to allow the apricots to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam. Place the saucepan over medium-high heat. (See Cook's Note for suggested add-in.) Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 35 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or a spoon through the jam. If it holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, tightly covered. The jam will keep in the refrigerator for up to 6 months.
","[Rhone Blends, Moscato, Vin Santo, Port]" 70239,"Braised Mustard Greens 1 tablespoon canola oil 1 cup thinly sliced yellow onion (1 medium onion)
2 bunches mustard greens (about 1 1/2 pounds), stems removed, leaves torn into 1-inch pieces
Kosher salt and freshly ground black pepper 1 tablespoon minced garlic (3 to 4 cloves)
1 cup unsalted chicken stock
2 tablespoons white wine vinegar
2 smoked ham hocks (about 1 pound)
Instructions: Heat the oil in a large Dutch oven over medium heat. When the oil is hot, add the onions and cook until softened, 3 to 4 minutes. Stir in the garlic and cook until fragrant, another 2 minutes. Add half of the mustard greens, season with salt and pepper, and cook, stirring, until the greens are wilted and reduced in volume by half, about 5 minutes. Add the remaining greens and season with more salt and pepper; cook again until the greens are wilted and evenly incorporated with the onions and garlic. Add the chicken stock, vinegar and ham hock to the pot and bring to a boil. Turn the heat to low, cover, and cook at a slow simmer for 1 1/2 hours, stirring halfway through. The greens are done when the stock has almost completely reduced and the ham hocks are tender when pierced with a pairing knife. Remove the ham hocks to a cutting board and pull the meat from the bone with two forks. Discard any fat and skin, and then stir the shredded meat back into the greens. Season with salt and pepper to taste. Serve immediately. ","[Burgundy, Barolo, Tempranillo, Garnacha]" 70240,"Glaze for Russian Cigarettes 5 1/4 ounces bittersweet chocolate 3/4 teaspoon almond oil or neutral vegetable oil Instructions: Temper the chocolate with the almond oil as follows: Gently melt the chocolate and stir in the almond oil. Dip the bottom of the pot of chocolate in a bowl of cold water and stir the chocolate until it begins to thicken. Immediately remove from the cold water and dip the bottom of the pot of chocolate in a bowl of hot water. Stir over the hot water just long enough to make the chocolate fluid again, then remove from the hot water. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 70241,"Hot Milk Sponge Sheet 1/4 cup milk 2 tablespoons sweet butter, cut into small pieces 3/4 cup sifted cake flour 1 teaspoon baking powder 3/4 cup sugar 3 egg yolks, room temperature Instructions: Preheat oven to 400 degrees. Line bottom of pan with waxed or parchment paper so that the paper overhangs the pan at two opposite ends. Heat milk with butter in small saucepan over medium heat until butter melts. Reduce heat to low and keep hot but do not simmer. Sift flour with baking powder twice. Return to sifter and set aside. In a large heatproof bowl, use a hand-held whisk to combine sugar, eggs and yolks. Set bowl over or in a pan of barely simmering water. Warm the mixture, whisking occasionally, until it is lukewarm to the touch. (Alternatively, omit the water bath and hold the bowl directly over the stove burner, whisking vigorously for about a minute until the eggs are warm. This is the quickest, easiest method but you must whisk the eggs continuously to keep them from starting to scramble). Transfer bowl to electric mixer; beat at high speed until mixture has cooled, tripled in volume and has the consistency of thick whipped cream. Sift one-third of flour mixture over batter and fold it gently, by hand, using the largest rubber spatula you have. Fold in half the remaining flour; then fold in the remaining flour. Pour hot milk and butter into batter and fold well, scraping the bottom each time and bringing the batter up the sides of the bowl until you can no longer see traces of liquid. Transfer batter into prepared pan and spread evenly. Bake until cake is browned, starts to shrink from the sides of pan, and springs back when lightly pressed: about 10 minutes. Cool cake in pan, on a rack. When cake is cool, run a small knife or spatula around the edges to release before unmolding. Cool completely before filling. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70242,"Spaghetti alla Puttanesca 4 ounces thin spaghetti 2 tablespoons olive oil 2 cloves garlic, chopped Pitted gaeta olives Pinch of salt, pepper and oregano 1 teaspoon chopped parsley 4 ounces chicken broth Fresh basil leaves for garnish Instructions: Boil water for pasta. Cook spaghetti for 4 minutes until al dente while making the sauce. The sauce for this recipe is to be cooked quickly over a high flame. First, put olive oil in a pan and brown the garlic. After the garlic has browned, add olives, salt, pepper, oregano, parsley and chicken broth. Stir spaghetti while sauce simmers. Once spaghetti has cooked, drain, return to the pot and stir in some sauce. Put spaghetti on a plate and top with the rest of the sauce. Garnish with fresh basil. ","[Aglianico, Montepulciano, Barbera, Tempranillo]" 70243,"Pumpkin Pie Snacking Granola 2 cups old-fashioned rolled oats 1/2 cup chopped pecans 1/2 cup pumpkin seeds 2 tablespoons sesame seeds 3 tablespoons pumpkin pie spice 1/2 cup maple syrup 1/4 cup brown sugar 3 tablespoons melted salted butter Nonstick baking spray, for the baking tray 1 cup coconut flakes Instructions: Preheat the oven to 375 degrees F. To a large bowl add the oats, chopped pecans, pumpkin seeds, sesame seeds and 2 tablespoons of the pumpkin pie spice. To a medium microwave-safe bowl, add the maple syrup, brown sugar and butter. Microwave for 20 to 40 seconds until the sugar has dissolved. Pour the butter mixture over the oats and mix. Sprinkle the granola onto a lightly greased baking tray, spread into an even layer and bake in the oven for 8 minutes, or until the nuts are lightly toasted. Add the coconut flakes and toss to combine. Return to the oven until everything is toasted and golden, another 3 minutes. Remove from the oven, sprinkle with the remaining 1 tablespoon pumpkin pie spice, then allow to cool completely, 1 hour. Enjoy, storing what\u2019s left in an airtight container for up to 1 week. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 70244,"Crispy Roasted Porchetta One 5- to 6-pound piece skin-on pork belly 1 tablespoon fennel seeds
1 tablespoon black peppercorns
2 teaspoons crushed red pepper flakes
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
3 cloves garlic, finely grated
Kosher salt
1 teaspoon baking powder
Instructions: Score the skin of the pork belly with an extremely sharp knife or a razor blade (or ask your butcher to do it). Poke the flesh side all over with the tip of a paring knife. Put the fennel seeds and peppercorns in a small dry skillet; toast over medium heat until very fragrant and a few shades darker, about 3 minutes. Transfer to a plate to cool, then grind in a spice grinder. Mix the ground spices with the red pepper flakes, sage, rosemary, thyme, lemon zest, orange zest, garlic and 2 tablespoons salt. Rub the mixture into the flesh side of the pork belly. Roll the belly up as tightly as possible and secure it with kitchen twine at 1-inch intervals. Rub the outside with the baking powder and 1 tablespoon salt. Refrigerate, uncovered, for 1 to 2 days. Preheat the oven to 325 degrees F. Set the rolled pork belly in a large roasting pan and roast until the internal temperature reaches 180 degrees F on an instant-read thermometer, about 2 hours. Increase the oven temperature to 500 degrees F and roast until the skin is golden brown and crisp all over, about 20 minutes more. Transfer to a cutting board and let rest 10 minutes before slicing.
","[Chardonnay, Barolo, Tempranillo, GSM Blend]

" 70245,"Venison Scallops with Caramelized Shallots 1 grapefruit, peeled by hand 3 pounds loin, or well trimmed leg of venison 1/2 teaspoon salt 1/4 teaspoon cracked black pepper 1 1/2 tablespoons olive oil 5 tablespoons cold unsalted butter, cut into 10 pieces 10 medium shallots, finely diced 1/2 cup gin 6 juniper berries 3/4 cup venison or beef stock Instructions: Pull the grapefruit apart into segments. Using the tip of a small, sharp knife, loosen the white membrane surrounding each segment and pull it away, trying not to pierce any of the little juice pods. Break up the segments into juice pods and set them aside. Trim the venison of any tendons or cartilage and slice across the grain into 1/2 inch slices. Place each one between 2 layers of plastic wrap and flatten by pounding with the flat side of a mallet until just over 1/4 inch thick. Season generously with salt and pepper. Preheat an oven to the lowest heat and place a heat proof platter inside. In a large, heavy skillet heat the olive oil over high heat (you may need to do this in batches). Quickly sear the venison scallops for about 1 minute on each side, then reduce the heat and cook for 1 minute more, until done to your liking (if the venison is cooked beyond the medium rare stage, it will be tough.) Transfer the scallops to the platter in the oven and cover loosely with a piece of aluminum foil. Wipe the skillet clean and, over medium heat, melt 3 tablespoons of the butter. Add the shallots and cook for 2 to 3 minutes, or until softened. Add the gin and simmer until the pan is almost dry. Add the juniper berries, venison or beef stock, salt, and cracked pepper. Increase the heat to high and simmer until the liquid has reduced by half. Add the remaining pieces of cold butter, remove the pan from the heat, and whisk until the sauce is emulsified. Taste for seasoning and stir in the grapefruit pieces. Place one or 2 venison scallops on each plate and spoon some of the sauce over the top. Serve at once. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]

" 70246,"Cannoli Siciliani: Sicilian Cannoli 2 cups/457 g flour, plus extra for dusting if needed 2 tablespoons/28 g cocoa powder Pinch salt 2 tablespoons/28 g cold margarine 1/2 cup/118 ml white wine 1/4 cup/58 ml water Extra-virgin olive oil, for deep-frying 1 1/2 pound/680 g fresh sheep's milk ricotta cheese 1 cup/228 g sugar 1 cup/228 g grated bittersweet chocolate Candied fruit, finely sliced Icing sugar (confectioners' sugar) Instructions: To make the cannoli shells: In large bowl, mix together the flour, cocoa powder, and salt and cut in the margarine until evenly blended. Then gradually work in the wine and water to form a compact dough. Cover the dough with plastic wrap and let rest at room temperature for an hour. On a lightly-floured surface, roll out the dough to 1/8-inch thickness. Cut out 5-inch-wide circles and cover. Re-roll the scrap dough to form more circles. In a deep-fat fryer or heavy-bottomed saucepan, heat the oil to 350 degrees F. Wrap each circle onto a mold, sealing the two edges that overlap with a dab of water and by pressing together. Carefully immerse a few shells at a time, into the hot oil and fry until golden and crisp. Drain the shells on paper towels, let cool and remove the molds from the cannoli. To make the filling: In a bowl, whip up the ricotta and sugar until creamy. Add the grated chocolate. Mix thoroughly. Using a piping bag, pipe the filling into each shell, starting at the middle and working out towards each end. Garnish the ends of each cannoli with sliced candied fruit and then dust the cannoli with icing sugar. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 70247,"Merzula en Salsa Verde (Hake in a Green Sauce) 2 1/4 pounds hake fillets, skin on Salt 1/3 cup olive oil 2 cloves garlic, peeled and finely chopped 1 tablespoon flour 1/2 cup clam broth or natural clam juice 1/2 cup dry white wine 2 tablespoons finely chopped fresh parsley Instructions: Carefully clean, rinse and pat dry the hake. Sprinkle the fillets lightly with salt.
Heat the oil over medium-high heat in a large, heavy skillet. Add the garlic and cook until the garlic just begins to color, about 5 minutes. Sprinkle the flour over and mix thoroughly, 1 to 2 minutes. Add 1 cup of water, the clam broth or juice, wine, parsley and salt to taste. Decrease the heat to medium and cook the sauce, stirring occasionally, until the sauce is slightly thick or just barely coats the back of a wooden spoon, about 5 minutes. You can add more cold water to loosen up the sauce if necessary.
Add the hake to the pan, skin-side up, in a single layer. Cook the hake fillets in the sauce for 2 minutes, swirling the pan constantly and sliding the pan on and off the fire until the hake fillets give off some of their gelatin and emulsify with the rest of the sauce. Flip the hake fillets once and cook until the fish is opaque but not overcooked, another 2 to 3 minutes on the other side. The sauce should be very light green and slightly thick but still loose and light. Serve immediately.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Albari?o]" 70248,"Grilled Ribbons of Thai-Style Steak 1 flank steak (about 2 pounds), very cold (See Cook's Note.) 1/2 cup Thai Red Curry Paste, recipe follows 3/4 cup unsweetened coconut milk 1/4 cup firmly packed dark brown sugar 1 tablespoon Southeast Asian fish sauce 1 teaspoon ground turmeric (optional) Spray oil Peanut Sauce, recipe follows 8 dried red chiles, like arbol, stemmed and seeded 1 tablespoon coriander seeds 2 teaspoons cumin seeds 1 teaspoon white peppercorns 1/4 cup packed roughly chopped coriander leaves, stems, and roots (cilantro) 2 tablespoons Southeast Asian fish sauce 2 teaspoons kosher salt 1/2 teaspoon ground cardamom (optional) 1/4 teaspoon ground nutmeg 2 medium fresh red chiles, stemmed and chopped 5 cloves garlic 3 shallots 2 fresh lemongrass stalks (about 6 ounces), trimmed and thinly sliced 1-inch piece fresh ginger, peeled and chopped 2 tablespoons vegetable oil, like soy, peanut, or corn 2 tablespoons coconut cream skimmed from the top of canned coconut milk 1 tablespoon plus 1 teaspoon Thai Red Curry Paste, see above 1 cup chicken broth, homemade or low-sodium canned 1/4 cup unsweetened coconut milk 1/4 cup chunky peanut butter 1 tablespoon Southeast Asian fish sauce 1 tablespoon freshly squeezed lime juice, or more to taste Instructions: Using a sharp knife, slice the steak, against the grain and on angle, into thin strips about an inch wide. In a large bowl, whisk together the paste, coconut milk, sugar, fish sauce, and turmeric, if using. Add the beef, mix well, and set aside at room temperature to marinate for at least 1 hour. Preheat an outdoor grill. Thread the beef onto skewers, then lightly spray them with oil. Working in batches grill the beef, over high heat until just cooked through, about 2 to 4 minutes. Transfer the beef skewers to a serving platter and serve with the peanut sauce. Toast the dried chiles in a small dry skillet over medium-high heat until smoky and fragrant. Transfer to a medium bowl, cover with hot water, and set aside until softened, about 10 minutes. Drain and roughly chop the chiles. Toast the coriander, cumin seeds, and peppercorns in the skillet over medium-high heat until toasted and fragrant. Transfer to a bowl and let cool slightly. Grind the spices in a spice mill (clean coffee grinder). In a food processor, combine the chiles, ground spices, and all of the ingredients, except for the oil, and puree into a paste. Gradually add the oil with the machine running, and puree until smooth. Store the paste in a tightly sealed container in the refrigerator for up to 1 week. Stir-fry the coconut cream in a small saucepan over medium heat, until the oil separates and sizzles, about 2 minutes. Add the curry paste and stir-fry until fragrant, about 2 minutes. Whisk in the broth, coconut milk, peanut butter, and fish sauce. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer and cook, stirring, until thickened, about 10 minutes. Transfer the sauce to a serving bowl and cool to room temperature. Whisk in the lime juice just before serving. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Grenache]" 70249,"Wasabi Broiled Black Cod 1 cup mayonnaise or egg-free mayonnaise, such as Vegenaise 2 teaspoons wasabi paste Vegetable oil, for the broiler pan 4 fillets sustainable black cod or other firm white fish 1 ripe avocado Salt 1 lime, cut in half Instructions: Position an oven rack in the upper third of the oven. Heat the broiler. Mix the mayonnaise and the wasabi paste in a small bowl. Brush a broiler pan with vegetable oil and place the fish on the pan. Slather the wasabi mayonnaise evenly over the top of the fish. Broil until the fish is firm and the tops are deep golden, 10 to 12 minutes. Halve, pit and peel the avocado, then cut into 12 thin wedges. Season with salt and squeeze the lime juice over the avocado. Divide the fish among serving plates and arrange the avocado on top of or beside the fish. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 70250,"Alder Roasted King Salmon with Wild Fennel Pollen 1 (12 to 16 pound) King salmon, filleted into 2 halves with the skin on 1/2 cup brown sugar 1/4 cup kosher salt 2 quarts water 1 cup anise flavored liqueur 2 tablespoons extra virgin olive oil 2 tablespoons wild fennel pollen or ground fennel seed 1 tablespoon kosher salt 1/2 tablespoon fresh ground black pepper 2 large Alder or Cedar planks Instructions: Mix sugar, salt, water, and anise flavored liqueur. Pour over salmon halves in a 3-inch deep pan. Marinate, chilled, in the brine mixture for 4 to 8 hours. Remove from brine and pat dry. Brush the salmon with oil. Season with wild fennel pollen, salt, and pepper. Place on Alder plank and soak in cold water overnight. Sometimes a nail through the tail end is used to hold the salmon in place. Lean the plank against an Alder wood fire that has mostly died down to very hot coals. Be careful not to let the plank catch fire. The heat and the smoke from the fire will cook and season the salmon. Serve right off the plank. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 70251,"Passatelli 3 whole eggs Nutmeg, to taste 1 lemon, zested 4 ounces Parmigiano-Reggiano cheese 4 ounces bread crumbs Salt, to taste 1 quart broth (either chicken, meat or vegetable) Instructions: Mix 3 eggs in a ceramic bowl. Add nutmeg and lemon zest. Beat this mixture with a wire whip. Add the cheese and the bread crumbs (see Cook's Note). Add salt to taste. Heat the broth. While boiling, strain the dough using a strainer with large holes (3/8 of an inch diameter) directly into the boiling broth and lower the flame to avoid breakage which can occur from water that is boiling very rapidly. If you wish to save any leftovers, take a flat dish and sprinkle it with some bread crumbs and a pinch of flour. Place the Passatelli on it, cover with plastic wrap and freeze immediately. ","[Chardonnay, Barolo, Chianti Classico, Tempranillo]" 70252,"Pork Tenderloin with Lemon and Fennel 3 tablespoons lemon olive oil, recipe follows, or olive oil 2 garlic cloves, mashed to a paste with 1/2 teaspoon salt 1 tablespoon finely grated lemon zest 2 teaspoons fennel seeds, coarsely ground 1/2 teaspoon freshly ground black pepper 2 pork tenderloins (1 1/2 pounds total) trimmed 1 fennel bulb, trimmed and cut into long thin strips 1 garlic clove, minced 1 teaspoon sugar 3/4 cup cool water 1 tablespoon fresh lemon juice Salt and freshly ground black pepper 1 cup extra-virgin olive oil, olive oil, grapeseed oil, or other vegetable oil 2 tablespoons finely grated lemon zest Instructions: Combine 1 tablespoon of the lemon oil, garlic paste, zest, fennel seeds, and pepper in a small bowl. Rub the mixture over the pork tenderloins and let stand at room temperature, covered, for 30 minutes. Meanwhile, preheat the oven to 425 degrees F. Heat the remaining 2 tablespoons lemon oil in a large skillet over medium heat. Brown the pork tenderloins, about 5 minutes total. Transfer to a baking pan and roast the pork for about 15 to 20 minutes, or until an inserted instant read thermometer reads 150 degrees F, about 15 to 20 minutes, for medium, or to desired doneness. Remove the pork to a platter and let sit for 10 minutes before cutting into thin slices. Variation: If you'd like to serve fresh fennel alongside the pork, after browning the pork, add the fennel to the same skillet. Cook the fennel, stirring frequently, over medium heat until it begins to brown, about 10 minutes. Add a minced garlic clove, a teaspoon of sugar and cook, stirring, for 1 minute. Add 3/4 cup cool water, bring to a boil and simmer until the liquid is all evaporated and the fennel is fork-tender, about 5 minutes. Stir in 1 tablespoon of fresh lemon juice and season with salt and pepper. Place the oil and the zest in a glass jar. Let stand at room temperature for at least 2 weeks, shaking occasionally. Pour the oil through a strainer and discard the zest. Transfer to a jar and store, tightly covered, at in refrigerator. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 70253,"Nacho Bread Pizzas 1 loaf baguette or semolina bread, day old is fine 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 cloves garlic, chopped 1 jalapeno, seeded and chopped or 1 pickled hot pepper of any kind, chopped 1 (15-ounce) can black beans 2 teaspoons hot sauce 1 1/2 teaspoons chili powder 1 1/2 teaspoons ground cumin Salt and pepper 1 cup prepared salsa, any variety 2 cups shredded Cheddar, smoked Cheddar, Monterey Jack or pepper Jack 1 heart romaine or 1/2 iceberg head, shredded 1/2 cup green olives with or without pimiento, chopped 1/4 red onion or 2 to 3 scallions, chopped 2 plum or vine tomatoes, seeded and diced Instructions: Split bread lengthwise. Hollow the bread out and cut each half in half across, making 4 boats. Preheat oven to 350 degrees F. Heat a small nonstick skillet over medium heat. Add oil, 1 turn of the pan, garlic and hot peppers. Drain beans. Add half of the beans then mash the remainder of the beans in the can using a fork. Add mashed beans to the pan and combine with whole beans. Season beans with hot sauce, chili powder, cumin, salt and pepper. When the spicy beans are hot through, spread them evenly across all of the bread. Top with salsa and liberally sprinkle with cheese, covering bread to all edges. The boats will only be half-full. Melt cheese in the oven until it bubbles and begins to brown. Top Nacho Bread Pizzas with lettuce, olives, onions and tomatoes and serve. You can pick it up with your hands, but eat over the plate (or the kitchen sink, like me). ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 70254,"Fig and Salami Crostini 14 slices baguette (1/4 inch thick) 3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 cup honey Three 2-inch strips lemon zest, removed with a peeler
1 cinnamon stick
7 dried figs, each cut into 6 pieces
1 cup whole-milk ricotta cheese
3/4 teaspoon kosher salt
3 tablespoons olive oil 3 ounces spicy Calabrian salami, cut into 1/4-inch pieces
1/4 cup small fresh basil leaves, optional
Instructions: For the crostini: Preheat the oven to 450 degrees F. Brush the slices of baguette with the olive oil and place on a rimmed baking sheet. Season with the salt and bake until golden brown and crispy, 5 to 8 minutes. Remove the crostini to a wire rack to cool. For the topping: In a small saucepan, combine the honey, lemon zest, cinnamon and 1/2 cup water. Bring to a simmer over medium heat. Remove from the heat and stir in the figs. Allow the figs to steep for 5 minutes. Using a slotted spoon, transfer the softened figs to the bowl of a food processor. Pulse until smooth. Add the ricotta, salt and 2 tablespoons of the olive oil. Puree until light, fluffy and smooth. Heat a small skillet over medium-high heat. Add the remaining tablespoon olive oil and the chopped salami. Cook, stirring often, until the salami is golden brown and crispy. Drain well on a paper towel-lined plate. To assemble, spread some fig ricotta over each crostini. Top with a sprinkling of crispy salami and a few basil leaves if desired. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 70255,"Spinach and Feta Pie 2 tablespoons extra-virgin olive oil 2 cloves garlic, finely chopped 1 medium onion, chopped 1 small bunch Swiss chard, stems and leaves chopped and reserved separately (about 12 ounces) 1/2 cup long-grain white rice Kosher salt Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry 1 large egg, beaten 6 ounces feta cheese, preferably Greek, crumbled 1/3 cup coarsely chopped dill 1/3 cup golden raisins 1/4 cup pine nuts 1 teaspoon finely grated lemon zest 12 to 14 sheets phyllo dough from one 16-ounce package 1/2 cup unsalted butter, melted Tomato Salad, for serving, recipe follows 3 ripe medium tomatoes, cut into wedges 1/2 cup sliced pepperoncini 1/4 cup halved pitted olives, such as Kalamata 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions:

1. Preheat the oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat and cook the garlic, onions and chard stems until softened, about 5 minutes. Stir in the rice and 1/2 teaspoon salt to combine. Add 1 cup water, cover, reduce the heat to low and cook without stirring until the rice is tender but not mushy, about 12 minutes. Uncover, add the spinach, chard leaves and 3/4 teaspoon salt. Cook, stirring, until the greens are wilted, about 3 minutes. Transfer to a large bowl to cool (stirring with a large spoon will speed this up).
2. When the filling is cool, stir in the egg and then the feta, dill, raisins, pine nuts and lemon zest.
3. Place a large piece of parchment paper on a work surface. Lay out one sheet of phyllo and brush all over with some of the melted butter. Lay another sheet crosswise on top and brush with butter again. Working to form a large round of phyllo layers, lay an additional 6 sheets of phyllo dough diagonally over the first 2 sheets, brushing each sheet with butter, so they overlap in the center. Spread the filling in the center of the sheets and bring all the loose ends of the phyllo to rest on top to make a free-form pie, using the butter to help the pieces stick to each other. Lay 4 of the remaining 6 sheets of phyllo evenly over the top of the pie, tucking the edges under the bottom to form an enclosed disk and brushing each piece of dough with butter. Use the last 2 sheets, if necessary, to cover the filling or enclose the circle. Brush the outside of the pie with butter.
4. Lift the parchment with the pie onto a rimmed baking sheet and bake until the phyllo is golden brown and crispy, about 40 minutes. Serve hot or at room temperature with the Tomato Salad on the side. Toss the tomatoes with the pepperoncini and the olives in a medium bowl. Drizzle with olive oil and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 70256,"Homemade Cannoli 2 cups all-purpose flour, plus for dusting 2 tablespoons granulated sugar
   1/2 teaspoon ground cinnamon
   1/2 teaspoon kosher salt
   2 tablespoons cold unsalted butter, cut into small pieces
   1 large egg yolk
   1/2 cup dry Marsala or white wine
   Vegetable oil, for frying
   2 1/2 cups ricotta 3/4 cup confectioners' sugar, plus for dusting
   1/2 teaspoon finely grated orange zest
   1/2 teaspoon vanilla extract
   1/3 cup shaved bittersweet chocolate (about 1 1/2 ounces)
   Instructions: For the cannoli shells: Pulse the flour, granulated sugar, cinnamon and salt together in a food processor. Add the butter and pulse until thoroughly combined. Add the egg yolk and Marsala and process until the dough forms a ball. Turn the dough out onto a piece of plastic wrap and flatten into a disk. Refrigerate for 10 minutes. Fill a large, wide pot with 2 inches of oil and heat over medium-high heat to 350 degrees F. Meanwhile, lightly flour a work surface and roll the dough out into a thin circle, about 1/8-inch thick. Cut out as many circles as possible with a 3 1/2- to 4-inch round cookie cutter, then gather the scraps, reroll, and cut out more (discard any remaining scraps). Line a baking sheet with paper towels. Wrap a circle of dough around a cannoli tube. Lightly moisten an edge with water and press the edges together very firmly to seal (if not well-sealed, the cannoli shells will open while frying). Repeat with as many cannoli tubes as you have. Fry the tubes with the dough, turning once, until the shells are golden brown all over, 4 to 5 minutes. Carefully remove the tubes from the oil and slip off the cannoli shells onto the paper towels. Let the tubes cool slightly, then repeat until all of the dough is fried, adjusting the heat as necessary to keep the oil at 350 degrees F. Cool the shells completely. For the filling: Mix the ricotta, confectioners' sugar, orange zest and vanilla together in a bowl until smooth. Stir in the chocolate. Fill a pastry bag fitted with a 1/4-inch tip with the ricotta mixture. Hold a cannoli shell in one hand; with the other, insert the pastry tip into the center of the shell and pipe out the filling. Turn the shell around and fill the other side. Repeat with the remaining shells and filling. Arrange on a platter and dust with confectioners' sugar. Serve filled shells immediately; alternatively, store unfilled shells in an airtight container at room temperature for up to 4 days and fill when ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70257,"Red Velvet Cheesecake Brownies Cooking spray 12 ounces cream cheese, at room temperature 1/3 cup sugar 1 large egg 1/2 teaspoon unsweetened Dutch-process cocoa powder 1/4 teaspoon red gel food coloring 1 tablespoon buttermilk 2 sticks unsalted butter 1 3/4 cups sugar 3 large eggs 1 teaspoon pure vanilla extract 1 cup all-purpose flour 3/4 cup unsweetened Dutch-process cocoa powder 3/4 teaspoon salt 1/2 teaspoon baking powder Instructions: Make the cheesecake layer: Preheat the oven to 350?. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on the two short sides; coat with cooking spray. Beat the cream cheese, sugar and egg in a medium bowl with a mixer on medium speed until smooth and fluffy, 2 to 3 minutes. Transfer 1/3 cup of the batter to a small bowl and stir in the cocoa powder and red food coloring until smooth; stir in the buttermilk. Set aside the two batters. Make the brownie layer: Melt the butter in a medium saucepan over medium heat. Remove from the heat and let cool slightly. Stir in the sugar, eggs and vanilla until well combined. Stir in the flour, cocoa powder, salt and baking powder until smooth. Spread the brownie batter in the prepared pan. Top with small spoonfuls of the plain cheesecake batter so most of the brownie is covered. Spoon the red cheesecake batter all over and gently swirl the cheesecake batters together with a skewer. Bake until a toothpick inserted into the center of the brownies comes out clean, 35 to 40 minutes. Transfer to a rack and let cool completely in the pan. Lift out of the pan using the foil overhang. Cut into pieces. ","[Cabernet Sauvignon, Merlot, Malbec, Pinotage]

" 70258,"Sugar Snap Peas with Red Pepper 1 teaspoon sesame oil 1 (14-ounce) bag frozen sugar snap peas, thawed 1 teaspoon crushed garlic 1/4 cup roasted red bell pepper, cut into thin strips 2 teaspoons sesame seeds 1 tablespoon honey Salt and freshly ground black pepper Instructions: Heat a large saute pan with sesame oil over medium-high heat. Add garlic, snap peas and red bell pepper. Saute for 5 minutes. Add sesame seeds, honey, season with salt and pepper and saute for another minute. Transfer to bowl and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70259,"Kid's Cranberry Citrus Punch 1 (12-ounce) can frozen cranberry concentrate 31/2 cups fresh orange juice 1 liter lemon-lime soda Instructions: Combine all ingredients in a pitcher. Divide into smaller pitchers for easy serving. Serve over ice. ","[Sauvignon Blanc, Pinot Grigio, Moscato]" 70260,"Caramelized Onions and Apples with Brie 2 packages (14 ounces each) sliced green apples, Chiquita? 2 large sweet onions, sliced into thick rounds 1/2 cup golden raisins, Sun-Maid? 1/3 cup packed light brown sugar, Domino?/C&H? 1 packet (1.8 ounce) white sauce mix, Knorr? 1 tablespoon fines herbes, Spice Islands? 1 stick (1/2 cup) butter, cut into small pieces No-stick cooking spray, Pam? 1/2 package (17.3 ounce) frozen puff pastry (1 sheet), thawed, Pepperidge Farm? 1 wheel (13.2 ounce) baby brie, Aloutte? Instructions:

1. In a large bowl, combine apples, onions, raisins, brown sugar, white sauce mix, and fines herbes; toss well. Place mixture in a 5-quart slow cooker; dot with butter. Cover and cook on Low heat setting for 12 hours.
2. Forty minutes before serving, preheat oven to 400 degrees F. Coat a baking sheet with no-stick cooking spray; set aside.
3. Unroll pastry sheet. Place Brie wheel in the center of the puff pastry and wrap cheese by bringing ends of pastry together toward the center of the wheel. Carefully turn cheese over, folding pastry ends securely under wheel. Lay on prepared baking sheet, folded side down. Bake for 25 minutes or until light golden brown. Let cool 10 minutes.
4. Serve pastry-wrapped Brie warm with caramelized onion and apple mixture. Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 70261,"Sweet Potato Fries Kosher salt 3/4 teaspoon store-bought or homemade garam masala, recipe follows 1/2 teaspoon ground cumin Freshly ground pepper 2 pounds sweet potatoes, peeled, and cut into 1/2-inch slices, then again into 1/2-inch sticks Olive oil 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits) 3 tablespoons whole cloves 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds) 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional Instructions: Preheat the oven to 450 degrees F. In a small bowl, toss together 1 rounded teaspoon of salt, garam masala, cumin and some freshly ground black pepper to taste. Add the sweet potatoes to a large bowl, drizzle with enough olive oil to coat, and sprinkle with the spice rub. Toss well to coat evenly. Pour the sweet potatoes out onto a parchment paper-lined baking sheet or a baking rack, making sure all the pieces are evenly spaced. Bake 30 to 35 minutes, flipping halfway through. Remove the potatoes from the baking sheet and serve immediately. Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70262,"Peachy Pear Cocktail 1 can peach nectar 1 can pear nectar 2 cups seltzer water 1/4 cup vodka, optional 1/4 cup peach schnapps, optional Ice Peach or pear slices, for garnish Instructions: In a large pitcher, stir together the nectars, seltzer, vodka and schnapps, if using. Pour over ice-filled glasses and garnish with slices of peach or pear if desired. ","[Prosecco, Moscato, Sauvignon Blanc]" 70263,"Petit Fours 2 sticks unsalted butter, at room temperature, plus melted butter for pans 1 pound almond paste 1 cup sugar 1 teaspoon pure almond extract 6 large eggs 1 cup all-purpose flour Pinch fine sea salt 1 1/3 cups Raspberry Preserves, recipe follows, or strawberry jam with seeds 8 cups tinted Royal Icing, recipe follows, or store bought Decorative dragees, silver, gold, etc., for garnish 1 quart raspberries 1 tablespoon lemon juice 1 3/4 cup sugar 6 tablespoons corn syrup 2 tablespoons plus 1 teaspoon almond extract 17 1/2 cups confectioners' sugar (about 5 boxes) Green and violet food coloring (or your favorite colors) Instructions: Preheat the oven to 375 degrees F. Brush 3 (12 1/2 by 9-inch) rimmed baking sheets (otherwise known as quarter sheet pans) with melted butter. Line the pans with parchment paper, leaving a few inches of overhang on opposite sides. Butter the top of the parchment paper as well, then set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste and sugar on medium speed until well combined, about 5 minutes. Add the almond extract. Roughly cut the room temperature butter into pats and gradually add to the almond paste-sugar mixture. Beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl if needed. Add the eggs, 1 at a time, beating to combine after each addition. Add the flour and salt and beat until just combined. Divide the batter evenly among the prepared baking sheets, about 2 1/4 cups each sheet, smoothing the batter out with an offset spatula. Gently tap the baking sheet on the table to remove any air pockets in the batter. Air pockets will cause holes in the baked cake and give a ragged look to the finished product. Bake until just set, but not browned, 15 to 20 minutes. Give the baking sheets a turn halfway through baking, after about 8 minutes, for even baking, if needed, but don't worry too much because we're covering the cakes. Test with a toothpick or skewer and if clean, remove from the oven and transfer to wire racks to cool. To make the jam easier to spread and to prevent tearing the cake, puree the raspberry jam in a food processor. Line a baking sheet with parchment paper. Turn 1 cake layer out onto the lined baking sheet. Spread half of the raspberry jam in an even layer over the cake. Carefully flip the cake out of the baking sheet and top with a second cake layer. Spread with the remaining jam. Carefully flip the final layer out of the baking sheet and top the cake. Place a piece of parchment paper over the final layer and top with a second baking sheet. Weigh down with 2 large (28-ounce) cans. Chill in the refrigerator for at least 1 hour and up to overnight. Remove the cake from the refrigerator and cut into 1-inch squares. Place onto a wire racks over at least 2 baking sheets, leaving at least 1-inch between each cake piece. Place each of the tinted royals icings in a heatproof bowl set over a pan of simmering water, with the bottom of the bowl not touching the water, until pourable. You should have about 8 cups total. You'll be using about 1 heaping tablespoon icing on each. Carefully place a cut cake on a chocolate fork/dipper (or a small fork). Place the cake over the icing and spoon the icing onto the cake. If the cake drops into the icing, carefully pick it up with your spoon and place back onto your fork/dipper. Place back onto the wire rack using another dipper or fork to slide onto the wire rack. Top with decorative dragees, as desired. Repeat with the remaining icing and cakes. Alternately, for each tinted frosting, set 3 cooling racks over baking sheets and divide the cut cake pieces evenly among the racks. Pour the tinted frosting slowly over the cake pieces. If you need extra frosting, just remove the cooling rack, scrape the excess frosting from the baking sheet, melt or microwave until pourable and touch up any area that the frosting didn't coat the first time. Let stand until set, about 30 minutes at room temperature or cover and place in the refrigerator for up to 1 week until ready to serve. Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough. Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly. Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups. In a large heatproof bowl, combine 1 1/4 cups plus 1 tablespoon water, corn syrup and almond extract. Once incorporated, slowly whisk in the sugar until fully combined. Alternately, slowly mix together in a stand mixer and transfer to a heatproof bowl prior to icing cakes. Divide the icing into 3 heatproof bowls. To make a pale green color, add a little less than 1 drop green food coloring to the first bowl. To the second bowl, add 1 drop purple coloring for a lavender color. And leave the final bowl white, or add another color, as desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 70264,"Toasted Almond Supreme 1 1/2 ounces Amaretto 1-ounce Kahlua 2 ounces milk 1 scoop Godiva white chocolate ice cream Instructions: Shake Amaretto, Kahula and milk in a shaking tin and pour over ice cream in old-fashioned glass and garnish with a Maraschino cherry. ","[Brunello di Montalcino, Barolo, Napa Valley Cabernet Sauvignon]" 70265,"Quick Spicy Chili 2 tablespoons extra-virgin olive oil 1 onion, chopped 5 cloves garlic, chopped 2 teaspoons chili powder 1 teaspoon dried oregano Kosher salt and freshly ground black pepper 1 tablespoon tomato paste 1 to 2 chipotle chiles in adobo, coarsely chopped, plus 1 tablespoon sauce 1 pound ground beef One 12-ounce bottle beer, such as lager One 14.5-ounce can diced tomatoes One 15.5-ounce can black beans, rinsed and drained Diced avocado, shredded cheese, cilantro leaves, sliced scallions and sour cream, for serving, optional Instructions: Heat the olive oil in a large heavy skillet over medium-high heat. Add the onions, garlic, chili powder, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Stir in the tomato paste, the chipotle chiles and sauce, and cook for 1 minute. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes and beans and bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes. Adjust the seasoning with salt and pepper and serve with desired assorted toppings. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 70266,"Walnut-Pepper Spread 2 cups toasted walnuts 1/4 cup olive oil 1/4 cup walnut oil 2 tablespoons lemon juice 2 teaspoons honey 1 teaspoon fine salt
1/2 teaspoon red pepper flakes
1 chopped roasted red pepper 1/4 cup chopped parsley Instructions: Pulse the toasted walnuts, olive oil, walnut oil, lemon juice, honey, salt and red pepper flakes in a food processor. Transfer to a bowl; mix in the roasted red pepper and parsley. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 70267,"Holiday Brie en Croute 1 egg 1 tbsp. water 2 tbsp. all-purpose flour 1/2 of a 17.3-ounce package Pepperidge Farm? Puff Pastry Sheets (1 sheet), thawed 1/2 cup apricot preserves or seedless raspberry jam 1/3 cup dried cranberries 1/4 cup toasted sliced almonds 1 (13- to 16-ounce) Brie cheese round 1 pkg. (13 ounces) Pepperidge Farm? Cracker Favorites Instructions: 1.Heat the oven to 400F. Beat the egg and water in a small bowl with a fork. 2.Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture. 3.Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers. 4.Flavor Variation: For Brie en Croute Provencal, omit the preserves, cranberries and almonds. Stir 1/4 cup diced jarred sun-dried tomatoes, 2 tablespoons olive tapenade and 2 tablespoons toasted pine nuts in a small bowl. Spoon the mixture in the center of the pastry sheet. Top with the cheese and proceed as directed above. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 70268,"Pineapple Spritz 1 small bunch mint 2 tablespoons sugar 1 (20-ounce) can crushed pineapple 1 cup dark rum 1/2 to 1 cup ginger ale Ice Instructions: In a large pitcher, muddle the mint and sugar together to bruise the mint and release its flavor. Add in the crushed pineapple and its juice along with the rum. Top off the spritz with ginger ale, to taste. Stir and serve in glasses filled with ice. ","[Moscato, Sauvignon Blanc, Pinot Grigio]" 70269,"Mushroom Fricassee with Creamy Polenta 6 tablespoons plus 1 teaspoon extra-virgin olive oil 4 medium shallots, halved and thinly sliced lengthwise
Kosher salt
10 ounces mixed domestic and wild mushrooms, sliced or cut into bite-sized pieces (about 4 cups)
2 sprigs fresh thyme
2 cups Chicken Reduction, plus more as needed, recipe follows 1 tablespoon preserved black truffles, optional
1 tablespoon chopped fresh chives
Pinch of crushed red pepper
3 cups Creamy Polenta, recipe follows 6 pounds chicken bones (some meat on them is fine) 3 tablespoons olive oil
2 sprigs fresh rosemary, bruised with the dull side of a chef's knife
1 clove garlic, coarsely chopped
2 celery stalks, coarsely chopped
1 medium onion, coarsely chopped
1 carrot, coarsely chopped
4 whole canned tomatoes, coarsely chopped
2 cups dry white wine
4 cups heavy cream 4 cups whole milk
1 tablespoon kosher salt
1 cup coarse polenta
4 tablespoons unsalted butter
1/3 cup freshly grated Parmigiano-Reggiano cheese
Instructions: In a medium saucepan, heat the 6 tablespoons of olive oil over medium heat. Add the shallots, season lightly with salt, and cook, stirring, until the shallots just begin to color, about 4 minutes. Add the mushrooms, thyme, and the remaining 1 teaspoon olive oil, and cook, stirring occasionally, until the mushrooms release their liquid, about 2 minutes. Add the Chicken Reduction, bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the liquid is reduced by half and has a saucy consistency, 2 to 3 minutes. Stir in the preserved truffles (if using). If the mixture thickens too much -- you want the mushrooms to be swimming in the sauce but there should be a mushroom in every bite -- add 2 tablespoons of the Chicken Reduction to thin it out a bit. Stir in the chives and crushed red pepper. Divide the Creamy Polenta among serving bowls. Top with the mushrooms and their cooking liquid and serve immediately. Heat a convection oven to 425 degrees F or a conventional oven to 450 degrees F. Rinse the chicken bones and pat them dry. Spread them out on two rimmed baking sheets in a single layer with a little room between the bones. Roast until golden brown, about 1 hour, flipping and turning the bones every 15 minutes or so. In a large stockpot, heat the olive oil over medium heat. Add the rosemary and garlic and cook, stirring, until fragrant, about 1 minute. Add the celery, onion, and carrot, and cook, stirring occasionally, until the vegetables are well browned, about 10 minutes. Add the tomatoes, and cook, stirring, until some of the juices evaporate, 2 to 3 minutes. Add the wine and cook until almost all of it has evaporated. Add the chicken bones (with juices and drippings) to the stockpot, then add enough water to cover everything by about 2 inches (about 6 quarts). Increase the heat to medium-high, bring to a boil, then reduce the heat to medium to cook at a gentle simmer, stirring often to break up the bones and emulsify the fat, until the chicken is falling off the bones and the stock has a full flavor, 2 to 2 1/2 hours. Remove the chicken bones and strain the broth several times through a chinois or other fine-mesh strainer. If you want to make and use the reduction right away, spoon off any visible fat floating on top of the stock. Otherwise, chill the stock until the fat solidifies on top, and then scrape off and discard most of it. Pour the defatted stock into a saucepan and bring to a boil over high heat. Reduce the heat slightly so the stock is not boiling so furiously. As the stock simmers, some of it will remain on the sides of the saucepan; use a spoon or ladle to pour some of the stock over this to deglaze it. (This will further increase the intensity of the flavor.) Continue simmering until the stock has darkened, thickened, and reduced to about 4 cups, about 30 minutes. The reduction can be refrigerated for 3 days or frozen for up to 2 months. Yield: 4 cups In a large, heavy-based saucepan over medium-high heat, heat the cream and milk until warm, about 5 minutes. Whisk in the salt and keep whisking until the liquid is very frothy (like a cappuccino) and hot. While still whisking, slowly rain the polenta into the pot. Continue to whisk until the granules swell, about 8 minutes. At this point, switch to a wooden spoon to stir the polenta. (It will get too thick for the whisk.) Keep stirring until the polenta has begun to thicken, about 5 minutes. Turn the heat down to medium and cook until it evenly begins to bubble. Reduce the heat to low, cover with a tight-fitting lid, and cook, stirring every 10 to 15 minutes, until cooked through and the liquid has reduced, about 1 1/2 hours. The polenta might look \done\ sooner, but it does continue to soften, so be patient. During this time, a skin might form on the bottom of the pan, which is fine. Just before serving, raise the heat to medium-high, stir in the butter and the cheese, and cook, stirring, until the butter is melted, then take the pot off the heat. If the polenta looks thin, don't worry, as it will thicken as it cools. Yield: 8 to 10 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barolo]" 70270,"Miso Maple Roasted Root Vegetables 2 tablespoons unsalted butter 2 tablespoons miso paste
2 tablespoons maple syrup
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sesame seeds
Pinch crushed red pepper flakes 3 large carrots, cut into 1/2-inch pieces
3 large parsnips, cut into 1/2-inch pieces
1 large fennel bulb, sliced
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Combine the butter, miso paste, maple syrup, soy sauce, rice wine vinegar, sesame seeds and crushed red pepper in a small saucepan over medium heat. Cook, whisking, until melted and syrupy, about 5 minutes. Toss the carrots, parsnips and fennel with the miso mixture in a large bowl and sprinkle with salt and pepper. Transfer to the prepared baking sheet and spread in an even layer. Bake until the vegetables are tender and caramelized, 35 to 40 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70271,"Shortcut Sloppy Joes 1 tablespoon olive oil 2 carrots, grated 1 small yellow onion, grated One 15-ounce can diced fire-roasted tomatoes 2 cooked burgers (3 ounces each), crumbled 2 tablespoons brown sugar (light or dark) 2 tablespoons tomato paste 1/2 teaspoon paprika 1/2 teaspoon Worcestershire sauce 1/8 teaspoon ground cinnamon Salt and pepper, to taste 4 soft sandwich buns Instructions: Heat the olive oil in a 4-quart pot over medium-low heat until shimmering, 1 to 2 minutes. Add the carrots and onions. Saute, stirring a few times, until tender, 3 to 4 minutes, being careful not to burn the onions. Add the tomatoes, meat, sugar, tomato paste, paprika, Worcestershire sauce and cinnamon. Stir in 1/2 cup of water. Increase the heat to high, and bring to a boil. Season with salt and pepper. Reduce the heat to a simmer. Cook until the meat and carrots are tender, 20 to 25 minutes,. To serve, lay the bottom of the buns onto a platter, or onto individual dishes. Spoon an even amount of filling on top, and cover with the bun tops. ","[Merlot, Pinotage, Tempranillo, Garnacha]" 70272,"Fish Grilled on Cedar Plank 1 untreated cedar plank (6 by 14 inches) 2 salmon fillets (1 1/2 pounds total) Salt and freshly ground pepper, as needed 6 tablespoons Dijon mustard 6 tablespoons brown sugar Instructions: Soak the cedar plank in salted water for 2 hours, then drain. Remove the skin and any remaining bones from the salmon fillet. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between fingers, then sprinkle over the mustard. Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70273,"Autumn Fruit Compote Sundaes 2 cups mix dried fruit, such as apples, pears, mangos, pineapple, cherries, cranberries, raisins, strawberries and dates 2 cups cranberry juice
4 whole cloves
1 orange, zest removed in strips with a peeler and juiced
1 cinnamon stick
Pinch kosher salt
1/4 cup whiskey
1/4 cup honey
Splash balsamic vinegar
Splash almond extract
Ice cream, for serving Gingersnaps, for serving Instructions: Chop any large pieces of fruit into 1/2-inch pieces. Add the fruit to a medium pot along with the cranberry juice, cloves, orange zest and juice, cinnamon stick and salt. Bring to a boil, then reduce the heat and allow to simmer until the fruit is soft but not mushy, about 15 minutes. If the mixture becomes dry, add some water. Turn off the heat and stir in whiskey, honey, balsamic vinegar and almond extract. Return the pan to the heat and cook until the mixture is heated through and thoroughly combined, about 3 minutes. Taste and adjust with more honey, vinegar or extract. Allow to cool a little, then serve warm over ice cream, accompanied by gingersnaps. Garnish with the orange peel strips and cinnamon stick from the pan, if desired. ","[Riesling, Moscato, Vinho Verde, Cava]" 70274,"Torrones 8 lumpia wrappers 4 bananas sugar Instructions: Slice each banana in half lengthwise, then cut them in half. Lay out one lumpia wrapper on clean surface. Roll banana in sugar and place on wrapper near edge. Roll banana in wrapper once, then turn in edges and keep rolling. Seal the opposite edge with water. Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. ","[Chardonnay, Riesling, Gewrztraminer]" 70275,"Mixed Mushroom and Fontina Pizza 1 1/4 cups warm water, divided 1 teaspoon sugar 1 packet (2 1/4 teaspoons) active dry yeast 2 tablespoons olive oil 1/2 teaspoon salt 2 cups unbleached flour 1 cup semolina 2 tablespoons olive oil 3 medium onions, halved and thinly sliced 1 1/2 pounds mixed mushrooms (such as shiitake, portobellos, button, and oyster), very thinly sliced 2 sprigs thyme, leaves removed, stems discarded 1/2 teaspoon salt Generous seasoning freshly ground pepper Oil or cornmeal for baking the pizzas 1/2 cup sour cream 4 1/2 cups grated Fontina cheese Instructions: To make the dough, place 1/4 cup of the warm water in a small bowl. Stir in the sugar until dissolved, then sprinkle the yeast onto the surface of the water. Let the yeast sit undisturbed for 1 minute, then stir it into the water until blended. Let the yeast \proof\ for 10 minutes; it should become bubbly because of the presence of sugar. If it doesn=t bubble, it is outdated and inactive. Pour the yeast mixture into a large bowl. Mix in the remaining cup of water, the olive oil, and salt. Add the flour and semolina and stir with a wooden spoon until a ball of dough forms. Turn the dough onto a lightly floured surface and knead 10 minutes, flouring the work surface as necessary to prevent the dough from sticking. Lightly oil a large ceramic or glass bowl. Place the dough inside, then flip it over so the oiled side is on top. Cover with plastic wrap and place in a warm place to rise until double in bulk, about 11 1/2 hours. Meanwhile make the topping. Heat the oil in a large skillet over medium heat and add the onions. Cook, stirring frequently, until the onions are golden brown all over, about 20 minutes. Mix in the mushrooms and cook until they are brown and juicy, about 5 minutes. Remove the pan from the heat and season the mushrooms with the thyme, salt, and pepper. Preheat the oven to 450 degrees. If you are using a pizza stone heat it at least 45 minutes before cooking the pizza on it. Punch down the dough and dump it onto your work surface. Divide it into 3. Lightly flour the work surface, then with a rolling pin, roll one portion of the dough into an 11inch circle. If you are using a pizza stone, then sprinkle some cornmeal onto a pizza peel and place the disk of dough on it; otherwise, lightly grease a baking sheet and place the dough on that. Spread 1/3 of the sour cream all over the dough. Sprinkle on 1/3 of the fontina cheese, then scatter 1/3 of the mushroom mixture all over the pizza. Bake 8 to 10 minutes, or until the crust is golden brown underneath. Repeat with the remaining ingredients. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 70276,"Hawaiian Chicken Fingers 1/3 cup Thai sweet chili sauce 2 tablespoons mayonnaise Juice of 1/2 lime For the chicken fingers: 1/2 cup sweetened shredded coconut 1 1/4 cups panko breadcrumbs 1 teaspoon paprika 3 tablespoons coconut oil, melted 2 large eggs Kosher salt Cooking spray 2 large skinless, boneless chicken breasts, each cut into 8 strips Instructions: Make the dipping sauce: Whisk the sweet chili sauce, mayonnaise and lime juice in a bowl. Make the chicken fingers: Preheat the oven to 425 degrees F. Spread the coconut on a baking sheet and bake, stirring occasionally, until golden brown, about 10 minutes. Transfer to a shallow dish and let cool, then stir in the panko, paprika and coconut oil. (The mixture should resemble wet sand.) Whisk the eggs and 1/2 teaspoon salt in a separate shallow dish. Set a rack on a baking sheet; coat the rack with cooking spray. Dip the chicken in the egg mixture, shaking off any excess; coat with the coconut mixture, pressing firmly to adhere. Place the chicken on the prepared rack; coat generously with cooking spray. Bake until cooked through and golden brown, 15 to 20 minutes. Serve with the dipping sauce. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Ros]" 70277,"Strawberry Jam 1 lemon, sliced 1 packet dry pectin 1000 g. (about 7 cups) washed, hulled and cubed strawberries 1000 g. (about 5 cups) granulated white sugar 1 Tbsp butter (optional, to reduce foaming) Instructions: Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1\ and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Prepare the jam: Reserve 1/4 cup of sugar in a small bowl; add the pectin and whisk to combine. Set aside. Combine the strawberries and remaining sugar in a large, nonreactive pot; enamel or stainless steel are best (do not use copper or aluminum pots with this method). Let stand for at least 20 minutes, up to two hours or even overnight, refrigerated. Cook the jam: Stir the contents of the pot well, and put over medium-high heat. Add the lemons. Stir frequently, taking care not to burn the sugar. Bring to a boil, add the pectin-sugar mixture, and maintain a rolling boil. Skim away any foam that forms; if there is too much foam, add the butter. Test for set: Once a boil has been reached, take the temperature with a quick-read thermometer. Continue boiling and stirring until the mixture consistently reads 220F on a candy thermometer for one full minute. Turn off the heat. Remove the lemon slices. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the jam. Turn the heat under the canner to high. Use a ladle to pour the jam into the jars through a canning funnel, leaving 1/2\ headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1\ water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for five minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70278,"Green Mustard Emulsion 1/2 cup mayonnaise 1/3 cup warm water 1/2 cup Dijon mustard 1 cup spinach washed, chopped, blanched, shocked in ice water and squeezed Instructions: Combine all ingredients in a blender and mix at progressively higher speeds to achieve smooth green sauce. Check seasoning, add more mustard to taste, spoon over chicken. ","[Chardonnay, Sauvignon Blanc, Riesling]" 70279,"Grilled Vegetable Ratatouille 1 large head garlic, top sliced off to expose tips of garlic cloves 5 tablespoons extra-virgin olive oil, divided 2 1/4 teaspoons salt 1 3/4 teaspoons freshly ground black pepper 2 large, ripe tomatoes (about 3/4 pound), halved 1 small eggplant (about 1 pound), trimmed and cut lengthwise into 1/2-inch slices 1 large zucchini (about 1/2 pound), trimmed and cut lengthwise into 1/2-inch slices 1 large yellow squash (about 1/2 pound), trimmed and cut lengthwise into 1/2-inch slices 1 small red onion (about 1/2 pound), peeled and sliced into 1/2-inch rings 1 medium red bell pepper, stem, seeds, and ribs removed, cut in 1/2 lengthwise 1 medium yellow bell pepper, stem, seeds, and ribs removed, cut in 1/2 lengthwise 1/4 cup sherry vinegar 3 tablespoons freshly minced basil leaves 2 tablespoons freshly minced parsley leaves 1 tablespoon freshly chopped thyme leaves Freshly grated Parmesan, for garnish Instructions: Preheat the grill. Before preparing the vegetables, roast the garlic. Rub 1 teaspoon of the oil and a pinch of the salt and pepper onto the cut side of the garlic. Wrap in foil and place on the grill. Roast until soft and starting to caramelize, turning occasionally, about 25 minutes. Remove from the grill and let sit until cool enough to handle. Squeeze the pulp from the garlic skins and set aside. Rub 2 teaspoons of the oil and pinch of the salt and pinch of the pepper on the tomatoes. Place on the grill away from the direct heat (or on the upper rack) and grill until tender and start to char, about 6 minutes, depending upon the heat. (The longer the tomatoes stay on the grill, the smokier flavor they will obtain.) Remove from the heat and when cool, remove the skin and roughly chop. In a large bowl, combine the eggplant, zucchini, squash, onions, and bell peppers and toss with 2 tablespoons of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Grill, turning, until marked by the grill and tender, 3 to 5 minutes per side. Remove with tongs and let cool. Dice into 1/2-inch pieces. In the bottom of a large bowl, mash the roasted garlic and 1 teaspoon of olive oil to make a paste. Drizzle in the remaining 1 1/2 tablespoons of oil, 1 teaspoon salt and 1 teaspoon pepper, and the vinegar and whisk to combine. Add the chopped vegetables, tomatoes, and the herbs and toss to coat. Serve at room temperature, garnished with Parmesan. (The ratatouille can be made ahead and refrigerated overnight to allow the flavors to further develop.) Serve atop grilled wild Alaskan salmon. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 70280,"Champagne Cantaloupe Granita 4 cups chopped cantaloupe 1 1/2 cups California sparkling wine or rose
2 to 3 tablespoons sugar
1 tablespoon lime juice
1 teaspoon lime zest
4 to 6 fresh mint leaves, for garnish
Instructions: Puree the cantaloupe in a blender until smooth. In a mixing bowl, combine the wine and sugar and stir until the sugar has dissolved; allow the bubbles time to settle. Add the pureed cantaloupe, the lime juice and the lime zest to the bowl. Stir well. Pour the mixture into a 9-by-13-by-2-inch baking dish. Freeze for 2 hours. Remove from the freezer and, using a fork, scrape the granita into flakes. Freeze for another 2 to 3 hours. Serve the granita in martini glasses, garnished with a mint leaf. ","[Bubbly wines such as Prosecco, Cava, and Asti]" 70281,"Foie Gras Lollipops 1 lobe grade A foie gras (recommended: Hudson Valley) 2 tablespoons Calvados Kosher salt Ground black pepper 3 tablespoons chopped truffles, of choice Instructions: Slice the foie gras in 1/2-inch thick section crossways. Lightly season with Calvados, salt and pepper. Place in saute pan over medium heat until a light golden brown color develops. Flip and repeat on other side taking care not to caramelize or over-cook the foie gras. Pack the foie gras in the a terrine pan, season, to taste if needed, cover with plastic wrap. Press with 1 or 2 pounds of evenly distributed weight on top and let set for 72 hrs. Remove from terrine by using a hot bath and cut into 1-inch squares. Round off with hands, roll and lightly pack in truffles of choice. Place on a lollipop stick and serve on a decorated platter. ","[Champagne, Pinot Noir, Meursault, Barolo]" 70282,"Caesar Salad 4 heads romaine lettuce, outer leaves removed, or 1.5 pounds romaine lettuce hearts 3/4 cup Caesar dressing, recipe follows Pizzetta's, recipe follows, used as croutons 2 tablespoons freshly grated Parmesan 2 eggs* (See Disclaimer) 2 tablespoon Dijon mustard 6 to 8 anchovy fillets, minced 2 tablespoons chopped garlic 4 tablespoons balsamic vinegar 3 teaspoons fresh lemon juice Worcestershire sauce 2 cups olive oil 2 tablespoon warm water, if needed 1 cup freshly grated Parmesan 2 cloves garlic, minced 1 (8 to 10-ounce) jar olive paste tapenade 9 ounces store bought pizza dough 2 tablespoons fresh thyme leaves 1/4 pound Pecorino cheese, thinly sliced Salt and pepper Instructions: Put the whole romaine leaves in a work bowl. Add enough of the dressing to coat the leaves and toss well. Arrange the leaves in a serving bowl with their tips up, and intersperse the pizzetta's, if desired. Sprinkle the Parmesan over all. Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce into a salad bowl. Blend with whisk and then add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing stops gets too thick, add the warm water and then continue until all the oil is added. Add the cheese and continue to blend.
Preheat oven to 375 degrees F.
Stir the garlic into the tapenade. Separate the ready made/store bought pizza dough into 1 1/2-ounce pieces and roll them out to 1/8-inch (if possible, roll out to desired thickness by using a pasta machine). Cover the top of the rolled out dough with olive paste and garlic mixture. Sprinkle the thyme on top. Lay the pecorino on top of pizzetta. Season with salt and pepper, to taste.
Bake the pizza for 15 minutes or until light brown (a cracker like thinness and texture). Let cool for about 10 minutes, and serve.
","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 70283,"Mortadella and Fig Pizza Bagel 2 egg bagels, sliced in half 1 tablespoon olive oil 1/2 cup fig jam 8 ounces fontina cheese, sliced 8 ounces mortadella, sliced 1/4 inch thick, diced 1/2 cup giardiniera, strained and chopped fine to make a relish Instructions: Position an oven rack in the lower middle position and set the oven to high broil. Line a sheet pan with foil. Brush both sides of each bagel half with the olive oil. Schmear the fig jam on the top of each bagel half, crust to crust. Place on the lined sheet pan. Layer 2 slices of the fontina across the entire top of each bagel half. Next, sprinkle the diced mortadella over the cheese. Broil until the mortadella starts to crisp up and the cheese becomes bubbly, about 5 minutes. Once perfect, top with the giardiniera relish and serve! ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 70284,"Easy Prime Rib with Fresh Horseradish Sauce 1 first-cut 3-bone prime rib roast (about 6 1/2 pounds), also called standing rib roast 1/3 cup freshly grated peeled horseradish (from about a 5-ounce piece)
1 1/4 cups creme fraiche or sour cream 2 teaspoons white wine vinegar
1/2 teaspoon sugar Kosher salt and freshly ground black pepper
2 bunches rosemary
2 bunches sage
2 bunches thyme
1 tablespoon olive oil
Flaky sea salt, for serving
Instructions: Pat the prime rib dry with paper towels. Refrigerate, uncovered, for at least 1 day and up to 3 days to age the meat. At least 4 hours and up to 1 day before serving, mix the horseradish, creme fraiche, vinegar and sugar together; season with salt and pepper. Refrigerate until ready to serve. Preheat the oven to 225 degrees F. Toss the rosemary, sage and thyme with the oil, and arrange on the bottom of a roasting pan. Season the prime rib generously with salt and pepper, then set it on top of the herbs. Roast until an instant-read thermometer inserted into the center of the prime rib registers 125 degrees F, 3 hours 15 minutes to 4 hours. Remove from the oven and let rest at least 30 minutes and up to 1 hour. Increase the oven temperature to 500 degrees F. Right before serving, return the rested prime rib to the oven and roast until the outside is browned and caramelized, about 10 minutes. Transfer the prime rib to a cutting board. Cut the meat away from the bones with a sharp chef's knife and then slice the meat across the grain. Serve with the crispy herbs, horseradish sauce and flaky sea salt. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 70285,"Black and White Cookies 1/3 cup cream 7 ounces dark chocolate, chopped into small pieces 3/4 cup sugar 1 (18-ounce) package sugar cookie dough Instructions: Place a small pan over medium heat. Add the cream and warm until almost boiling, about 3 minutes. Turn off the heat and add the chocolate. Stir for 1 to 2 minutes until the chocolate melts. Place the chocolate mixture into a small bowl. Cool the chocolate until firm enough to roll into balls. (To cool quickly, place the chocolate in the refrigerator for about 1 hour.) Once the chocolate is firm, preheat the oven to 350 degrees F. Place the sugar in an empty pie dish. Roll the chocolate into teaspoon-sized balls and set aside. Roll a walnut-sized ball of cookie dough into a thin log about 3 inches long. Place a chocolate ball on a work surface and wrap a cookie dough log around the chocolate ball and press to adhere. It should look like a cookie version of the planet Saturn. Roll the cookie in the sugar to coat. Place the cookie on a large baking sheet and continue forming the remaining cookies and rolling them in sugar. Once all the cookie balls are on the baking sheets, use the bottom of a drinking glass to flatten the cookies to about 1/4 inch thick. Bake the cookies for 15 minutes. Transfer the cookies to a wire rack to cool, then serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 70286,"Vinters Martini - \the California
1-ounce Vya (a California Vermoth) 2-ounces Skyy Vodka Instructions: Combine all ingredients in an ice-filled mixing glass. Stir and strain into a chilled martini glass. Garnish with frozen red grapes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 70287,"Hoppin John Huguenot Torte 3/4 cup ground pecans 3/4 cup ground English walnuts 1/2 cup ground black walnuts 2 medium apples, peeled 4 large egg, at room temperature 1 large egg yolk, at room temperature 1 3/4 cup sugar 3/4 cup unbleached all-purpose flour 16 perfect pecan halves Sugar 2/3 cup cream Instructions: Prepare two 9-inch cake pans by lightly greasing them, lining them with waxed paper or parchment, greasing the paper, and lightly dusting with flour. Preheat the oven to 375 degrees F. and put a pan of water in the bottom of the oven. Mix the ground nuts together. Very finely chop the apples with a knife. You should have 1 3/4 cups. In a warmed electric mixer bowl, beat the eggs and egg yolk on high speed until doubled in volume. It may take 10 minutes or more. Slowly add the sugar while beating and continue beating until the volume is tripled. The eggs should be very thick and light in color. Don't be afraid of over-beating. Sift the flour over the egg mixture. Sprinkle the ground nuts over all, followed by the apples. With a large spatula, fold the mixture together rapidly but gently, being certain to bring all the elements from the bottom of the bowl up into the mixture. Divide the batter between 2 cake pans and bake in the middle of the oven for about 25 to 30 minutes, or until the top is golden brown and the sides have begun to pull away. Do not push on the meringue like top, or it may cave in. Place on a rack in a draft-free place and let cool completely. Lightly toast the pecan halves while the cake are in the oven. While the pecans are hot, quickly dip them in water and then roll them in granulated sugar until they are lightly coated. Let them dry on a rack. The cakes must be perfectly cool, or the heat with melt the cream. Invert the pans to remove the cakes, discarding the paper liners, and turn the cakes back over again so that the crusty top surface is in its original position. Place each cake on a serving platter. Using an electric standing mixer, fitted with a whip attachment, whip the cream with some sugar until stiff and place 8 dollops of the cream evenly around each cake. Garnish each bit of cream with a sugared pecan and serve with a shot glass of bourbon neat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70288,"Emeril's Favorite Cabbage 1/2 pound bacon, coarsely chopped 4 cups thinly sliced onions 1 1/4 teaspoons salt 1/4 teaspoon cayenne pepper 3/4 teaspoon freshly ground black pepper 1/2 teaspoon sugar 3 bay leaves 1 head green or white cabbage (about 3 1/2 pounds), cored and thinly sliced 1 (12-ounce) bottle beer Instructions: Cook the bacon in a large, heavy pot or Dutch oven over medium-high heat, until browned and slightly crispy, about 5 minutes. Add the onions, salt, cayenne, black pepper, sugar, and bay leaves. Cook, stirring, until the onions are soft, about 5 minutes. Add the cabbage and stir to mix well. Cook, stirring, until the cabbage just begins to wilt or soften, 3 to 4 minutes. Reduce the heat to medium-low, and add the beer. Stir to mix. Cover and simmer, stirring occasionally, for 1 hour. Remove the bay leaves. Remove from the heat and serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 70289,"Pintor's Chicken 4 chicken breast cutlets 1 cup all-purpose flour, seasoned with salt and pepper 1 tablespoon diced garlic 1/4 cup Madeira wine 1/2 cup tomato sauce 1/4 cup bean water, water from can of pinto beans 2 tablespoons chopped fresh dill Salt and pepper 3/4 cup pinto beans 1 cup julienned leeks Instructions: Dredge chicken in flour, and lightly saute on both sides. Add garlic and saute until cooked, deglaze with Madeira. Add tomato sauce, bean water and dill, and let simmer and reduce for 3 to 5 minutes. Salt and pepper, to taste. Heat the beans separately, season with salt and pepper, and serve alongside the chicken. Fry julienned leeks in canola oil, season with salt and pepper. Garnish dishes with fried leeks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 70290,"Tequila Flavored Grilled Chicken Breast with Mango Chutney on Sesame Tortilla 3 ripe mangos, peeled and pit removed 1 cup sugar 1/2 green pepper, finely chopped 1/2 red pepper, finely chopped 2 tablespoons fresh ginger (squeeze through garlic press- reserve all liquid and solids for the mixture) 1/4 teaspoon ground cloves 1/2 cup sweet onion, finely chopped 5 tablespoons rice wine vinegar 2 cups bread flour 1 teaspoon salt 1 teaspoon baking powder 3/4 cup warm water 4 tablespoons corn oil 3 tablespoons sesame seeds Instructions: Pulverize first 7 ingredients in blender. If sauce is too spicy for your taste, add additional small amount of orange juice and sugar to diminish the \heat. Add chopped cilantro after other ingredients blended so that the cilantro retains leafy appearance. Marinate chicken breast for 1 hour - do not marinate too long or the meat will get soft and start to cook because of the acid in the lime juice. Grill chicken breast until they have nice grill marks and are just done. Salt meat to taste. Cut slices on bias for presentation. Mango Chutney: Cut mango into bite size pieces, about 1/2 to 1-inch long. Reserve any mango juice for the mixture. Place all ingredients in an 8 to 10-inch frying pan and simmer on low to medium heat for 15 minutes. Stir frequently to avoid burning. Remove from heat and when cool place in covered container and refrigerate for at least 2 hours. Keeps for at least 4 to 5 days. Best served slightly chilled. Tortillas: Mix dry ingredients, except sesame seeds, in large bowl. Add oil to dry ingredients then slowly add warm water until a ball forms and dough does not stick to the surface. Knead briefly, cover with plastic and let rest for at least 30 minutes. Divide dough into 10 pieces.
Roll out dough with floured rolling pin to about 7 or 8 inches or use tortilla press. Be sure to use waxed paper or parchment paper to prevent the dough from sticking to the press. Put the sesame seeds on a plate and lay the tortilla on the seeds - you can place sesame seeds on one or both sides depending on amount of sesame taste desired. Since the seeds will be cooked directly, a lot of sesame flavor will be released.
Cook each tortilla on non-greased non-stick griddle until each side begins to brown, about 45 seconds to 1 minute per side. Some of the seeds will pop. These tortillas are best served immediately while warm. Keep them covered with a tea towel. If stored, wrap tightly and reheat before serving.
Place tortillas on a platter, add grilled, sliced chicken and top with mango chutney. Garnish with cilantro sprigs, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 70291,"Whole Roasted Garlic 1 head garlic 1 tablespoon olive oil Instructions: Preheat the oven to 375 degrees F. Cut the top third of the garlic head off so that the tops of the cloves are exposed. Place the garlic head, unpeeled, into a small ovenproof dish and drizzle with the oil. Cover with foil and bake for 30 minutes. Uncover and bake for 30 to 40 minutes more, until garlic is soft and golden brown. Serve with toasted bread. ","[Chardonnay, Sauvignon Blanc, Riesling]" 70292,"Fried Eggplant Lasagna Rolls 1 eggplant (12 to 14 ounces) Kosher salt 6 tablespoons extra-virgin olive oil, plus more if needed
1 onion, chopped
2 28-ounce cans crushed tomatoes
4 cloves garlic, crushed 2 sprigs basil, plus leaves for topping
2 teaspoons sugar 3/4 cup all-purpose flour 3 large eggs 1 1/4 cups breadcrumbs 1/2 cup plus 3 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
2 teaspoons dried Italian seasoning
Freshly ground pepper 1 pound lasagna noodles (not no-boil)
3/4 cup whole-milk ricotta cheese 2 1/2 cups freshly grated mozzarella cheese (about 1 pound)
Instructions: Slice the eggplant lengthwise into twelve 1/8- to 1/4-inch-thick slices. Arrange the eggplant slices on a baking sheet and sprinkle both sides generously with salt. Set aside to draw out the moisture, about 40 minutes. Transfer the eggplant to a colander and rinse. Pat very dry with paper towels. Meanwhile, make the tomato sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the tomatoes, 1/2 cup water, the garlic, basil, sugar and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, 30 minutes. Discard the basil sprigs and puree the sauce with an immersion blender (or puree in a regular blender in batches). Mix the flour and 1 teaspoon salt in a shallow bowl. Beat the eggs in a separate shallow bowl. Combine the breadcrumbs, 3 tablespoons Parmesan, the garlic powder, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper in a third shallow bowl. One at a time, dip each eggplant slice in the flour, then the eggs, then the breadcrumbs and transfer to a baking sheet. Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 4 eggplant slices and cook until golden brown and crisp, 1 to 2 minutes per side. Remove to a paper towel\u2013lined baking sheet. Repeat with the remaining eggplant, adding more oil to the skillet as needed.
Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook as the label directs for al dente. Remove 1/2 cup cooking water, then drain the noodles. Stir the reserved cooking water into the tomato sauce.
Assemble the lasagna rolls: Preheat the oven to 375 ? F. Pour 5 cups of the tomato sauce into a 9-by-13-inch baking dish. Spread 1 tablespoon ricotta on a lasagna noodle; top with 1 tablespoon Parmesan, 3 heaping tablespoons mozzarella, another lasagna noodle and 2 eggplant slices to cover the length of the entire noodle. Top the eggplant with 2 heaping tablespoons of the tomato sauce. Starting with a short end, roll up the stack into a spiral. Use a sharp knife to slice the spiral in half to make 2 spirals. Place each piece in the baking dish cut-side down with the wavy edges of the noodle facing up. Continue with the remaining lasagna noodles and eggplant slices until you have 12 spirals in the baking dish. Top with any remaining ricotta, Parmesan and mozzarella.
Cover the dish with foil and bake until the cheese is melted and the sauce is bubbling, 20 to 25 minutes. Uncover and continue to bake until browned on top, 10 to 12 more minutes. Top with basil and serve with any remaining tomato sauce.
","[Barolo, Barbaresco, Chianti, Montepulciano]" 70293,"Paella with Chorizo, Shrimp, Clams and Chicken with Garlic Aioli 2 quarts chicken stock 1 large pinch saffron threads
Extra-virgin olive oil, for coating
4 ounces Spanish or Mexican chorizo, diced
2 boneless, skinless chicken thighs, diced into 1-inch pieces
4 cloves garlic, smashed
2 stalks celery, diced
1 yellow onion, diced
1 red bell pepper, seeded and diced
1 tomato, diced 1/2 cup fresh peas
2 cups Bomba rice
12 littleneck clams
6 large shrimp, cleaned, head and tail left on, shells reserved 2 tablespoons sherry vinegar 4 cloves garlic, smashed
2 large egg yolks
1 cup canola oil
Kosher salt 1 small bunch chives, sliced Instructions: For the paella: Add the chicken stock, saffron threads and shrimp shells to a medium saucepan and simmer, covered, for 10 minutes. Meanwhile, coat the paella pans generously with olive oil. Add the chorizo, dividing it between the two pans. Set the pans over medium-low heat and cook, stirring occasionally, until the fat has rendered and the chorizo is crispy, 5 to 7 minutes. Add the chicken to the pans and season with salt. Cook, stirring occasionally, until the chicken is beginning to brown, but isn\u2019t cooked all the way through. Add the garlic, celery, onions, peppers and tomato to a food processor and pulse until chopped into a coarse paste. Add to the paella pans and cook until all of the liquid has evaporated and the veggies are soft and slightly caramelized, about 10 minutes. Add the peas and cook 2 to 3 minutes. Add about 1/2 cup of the stock to each pan and stir, making sure to scrape up the fond from the bottom of the pans. Season to taste with salt. Add about another cup of the stock to each pan, then bring the liquid to a boil. Add the rice and stir until thoroughly combined. Nestle the clams into the rice and cook for 5 minutes. Nestle the shrimp into the rice and simmer until the shrimp are pink and cooked through and the clams have fully opened, 5 minutes. For the aioli: Meanwhile, add the vinegar, garlic and egg yolks to a food processor and process until combined. With the machine running, slowly add the oil to emulsify the mixture. Season to taste with salt. For serving: Garnish with the chives and a drizzle of aioli. ","[Rioja, Tempranillo, Garnacha, Cava]

" 70294,"Arugula, Caramelized Onion and Goat Cheese Pizza 1 tablespoon olive oil 1 red onion, sliced 3 cups arugula, washed, dried and coarsely chopped Salt Freshly ground black pepper 4 whole-wheat tortillas, 6-inches in diameter 2 ounces reduced-fat goat cheese Instructions: Preheat the oven to 400 degrees F. Put the oil and onions in a medium skillet and cook over very low heat, stirring occasionally, until onions are soft and caramelized, about 15 minutes. Turn the heat up to medium and add the arugula. Cook until the arugula is wilted, about 1 minute. Season with salt and pepper. Place the tortillas on a baking sheet and top each with some of the arugula/onion mixture. Crumble some goat cheese on top of each, and bake for 10 minutes. Allow to cool for a few minutes and cut each pizza into 4 triangles. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 70295,"Spiced Couscous and Chicken 3/4 teaspoon ground cinnamon 1 teaspoon ground ginger Kosher salt and freshly ground pepper 4 medium carrots, thinly sliced 1 cup couscous, preferably whole wheat 2 cups coarsely shredded rotisserie chicken 3 tablespoons unsalted butter 1/2 cup sliced almonds 1/4 cup golden raisins 4 scallions, white and light green parts only, roughly chopped 1/2 cup roughly chopped fresh cilantro, plus more for topping Greek yogurt and/or harissa or other hot sauce, for topping Instructions: Bring 2 1/2 cups water to a boil in medium saucepan over medium-high heat. Add 1/2 teaspoon cinnamon, the ginger, 1 teaspoon salt and 1/2 teaspoon pepper. Add the carrots and cook until crisp-tender, 3 to 4 minutes. Drain the carrots, reserving the cooking liquid.
Put the couscous and chicken in a medium bowl; pour 1 cup of the hot cooking liquid on top. Stir, then cover tightly with plastic wrap and let sit 5 minutes. Fluff the couscous with a fork.
Meanwhile, melt the butter in a medium skillet over medium-high heat. Add the almonds, raisins, scallions and the remaining 1/4 teaspoon cinnamon. Cook, stirring, until the nuts are toasted, 2 to 3 minutes. Stir in the cilantro.
Divide the couscous and chicken among bowls. Top with the carrots and more of the cooking liquid. Sprinkle with the almond mixture and more cilantro. Top with yogurt and/or harissa.
Per serving: Calories 441; Fat 20 g (Saturated 7 g); Cholesterol 91 mg; Sodium 853 mg; Carbohydrate 42 g; Fiber 8 g; Protein 28 g
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 70296,"Jicama Pancakes 1 1/2 cups shredded jicama (see Note) Juice of I lemon 2 tablespoons grated onion I large egg, beaten I tablespoon all-purpose flour 1/2 teaspoon salt 1 teaspoon minced habanero cl 1 russet potato, peeled 3 tablespoons vegetable oil, or as needed Instructions: Toss the jicama in a colander with the lemon juice and let sit for 15 minutes. Using your hands, squeeze as much water as you possibly can out of the jicama, a handful at a time. Spread on a doubled layer of paper towels and blot with more paper towels. In a large bowl, toss the jicama with the onion, egg, flour, salt, and chili. Toss well to be sure the cl is evenly distributed in the mixture. Grate the potato into the bowl on the largest hole of the grater and toss again. In a large cast-iron skillet, heat I tablespoon of the oil over medium-high heat until very hot. Form the mixture into 2 1/2-inch patties and saute them in batches, turning with a metal spatula when brown on one side, until crisp and brown. Add more oil to the skillet as necessary and keep the pancakes warm on a paper towel-lined baking sheet in a warm oven while you finish cooking the rest. Serve warm. ","[Rioja, Tempranillo, Garnacha, Barbera]" 70297,"Jalapeno-Stuffed Bacon-Wrapped Shrimp with Cherry Cola Barbecue Sauce 2 tablespoons bacon grease or vegetable oil 1 cup finely diced red onion
2 cloves garlic, minced
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon mustard powder
Pinch freshly ground black pepper
2 cups cherry cola
1/2 cup red wine vinegar
1 cup ketchup
16 extra-large shrimp (about 12 ounces), peeled and deveined, tails on Kosher salt and freshly ground black pepper
1 jalapeno, stemmed and seeded, cut lengthwise into 16 thin strips
8 slices center-cut bacon, halved crosswise
Instructions: For the barbecue sauce: Heat the bacon grease in a saucepan over medium heat. Add the red onions, and sweat until translucent. Add the garlic; cook an additional minute. Add the garlic powder, smoked paprika, salt, mustard powder and black pepper, and toast the spices until fragrant and deep maroon in color, 1 minute. Whisk in the cherry cola, red wine vinegar and ketchup until combined. Bring to a boil and cook until the sauce has reduced to 2 cups and coats the back of a spoon, about 10 minutes. Remove from the heat, let cool slightly, and then puree in a blender until smooth. (Extra sauce can be kept refrigerated up to 1 week.) For the shrimp: Preheat a cast-iron skillet or griddle over medium heat. Sprinkle the shrimp with salt and pepper. Insert a jalapeno slice into the \spine\ of each shrimp (where it's been deveined) and then wrap tightly with a half piece of bacon to keep the jalapeno in place. Secure with toothpicks. Place the shrimp, seam-side-down, in the skillet and cook, turning occasionally, until the bacon is crisp and the shrimp are just cooked through, 5 to 6 minutes. Serve the shrimp with the barbecue sauce for dipping. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]

" 70298,"Ricotta Crostini with Edible Flowers Kosher salt 1 cup frozen sweet peas 2/3 cup sugar snap peas, trimmed and halved
1/2 cup ricotta cheese 1/4 cup grated parmesan cheese 3 tablespoons extra-virgin olive oil 2 teaspoons finely grated lemon zest, plus 1 teaspoon lemon juice Freshly ground pepper 6 thick slices ciabatta bread 1/2 cup pea shoots, trimmed Edible flowers, for garnish Instructions: Bring a medium saucepan of salted water to a boil. Add the sweet peas and cook until bright green, about 30 seconds. Remove to a colander using a slotted spoon and run under cold water until cool. Blot dry with paper towels. Return the saucepan of water to a boil and repeat with the sugar snap peas; remove, run under cold water until cool and blot dry. Preheat the broiler. Pulse all but 2 tablespoons of the sweet peas in a food processor with the ricotta, parmesan, 2 tablespoons olive oil, the lemon zest, a large pinch of salt and a few grinds of pepper until smooth.
Arrange the ciabatta on a baking sheet and broil until toasted and charred around the edges, 1 to 2 minutes per side. Spread the ricotta mixture on the toasts. Combine the reserved sweet peas with the sugar snap peas, pea shoots, lemon juice and the remaining 1 tablespoon olive oil in a bowl. Toss well and season with salt and pepper. Divide the pea mixture among the crostini and top with edible flowers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 70299,"Shrimp in Coconut Milk 1 1/2 pounds large shrimp, peeled and deveined, shells reserved 3 to 4 sprigs fresh thyme 2 bay leaves 2 tablespoons black peppercorns 1/4 cup vegetable oil 1 large onion, finely chopped 3 scallions, finely chopped 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 3 cloves garlic, crushed 3 medium tomatoes, peeled, seeded and chopped 2 teaspoons Aji 1 1/2 cups coconut milk Juice of 6 limes 1 1/2 cups peas, fresh or frozen Instructions: Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns. Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes. Strain the liquid (you should have about 1 cup) and discard the shells. Heat the oil in a large skillet over moderate heat. Add the onion, scallions, salt and pepper and saute until soft, about 3 to 5 minutes. Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes. Stir in the coconut milk, shrimp, lime juice and peas, and cook until the shrimp are pink and just cooked, turning the shrimp once as they cook, about 3 minutes. Serve over white rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 70300,"Spicy Fried Chicken 4 legs and thighs, separated 2 cups buttermilk 1/2 cup chipotle in adobo sauce, chopped (or 1 whole can) Vegetable oil, for frying 1 cup all-purpose flour 1 cup cornmeal 1 tablespoon salt 1 teaspoon black pepper 1 teaspoon paprika Instructions: In a large zip top bag place chicken pieces with the buttermilk and chipotle. Close bag and mix making sure mixture is evenly distributed. Marinate for up to 8 hours or overnight in the refrigerator. Fill a large 12-inch cast iron skillet with oil to the depth of about 1/2 to 3/4-inch and heat until hot, about 325 degrees F. In a shallow dish mix the flour and cornmeal with the seasonings. Remove the chicken from the marinade and dredge into the flour/cornmeal mixture. Repeat this process until all pieces are coated. Gently lower the chicken into the hot oil and fry for about 10 minutes on each side, until golden brown and the chicken is cooked through. The oil temperature will drop to about 290 degrees F when the chicken is first added to the hot oil, but will raise back up to 325 degrees F during the cooking process. Use an instant-read thermometer inserted in the thickest part of the chicken pieces, not touching the bone nor piercing through, to make sure it registers 165 degrees F before removing it from the oil. Drain on paper towels and serve. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 70301,"Strawberry Cheesecake Brownies Nonstick cooking spray, for the pan and parchment 1 stick (8 tablespoons) unsalted butter
2 ounces unsweetened chocolate, chopped
2 tablespoons unsweetened cocoa powder
3/4 cup granulated sugar
1/3 cup packed brown sugar
2 large eggs, at room temperature
3/4 cup all-purpose flour
8 ounces cream cheese, softened 1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup seedless strawberry jam
Instructions: For the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square metal baking pan with nonstick cooking spray. Line the pan with parchment, leaving 2 inches overhanging on 2 sides. Grease the parchment with cooking spray. In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and fully melted. Whisk in the cocoa powder until combined. Remove from the heat and stir in the granulated and brown sugar until combined. Whisking constantly, add the eggs and mix until fully incorporated. Add the flour and whisk until completely smooth; the mixture will be very thick. Set aside. For the cheesecake layer: Beat the cream cheese in a bowl with an electric mixer or in the bowl of stand mixer until smooth. Add the granulated sugar and vanilla and continue to mix until fully incorporated and fluffy. Add the egg and mix until fully combined. Spoon the brownie mixture into the bottom of the prepared baking pan, using a spatula to spread it into an even layer. Carefully pour the cheesecake mixture over the brownie layer; distribute evenly and smooth. Stir the strawberry jam with a spoon to loosen it. Drop spoonfuls of the jam over the cheesecake mixture. Using a toothpick or skewer, swirl the jam into the cheesecake, being careful not to press too deep and disturb the brownie layer. Fill a separate baking dish with hot water and place on the bottom rack of the oven. This will add moisture to the oven during baking so the cheesecake layer does not crack. Place the cheesecake brownie pan on the center rack above and bake for 40 minutes. Turn the oven off and leave in the oven for an additional 10 minutes. Remove the brownies from the oven and allow to cool completely in the pan. Refrigerate the pan until the brownies are chilled, 2 to 4 hours. Using the parchment edges, transfer the brownies to a board, then remove the parchment from under. Trim off the edges and cut into 8 bars. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 70302,"Grill Basket Bacon-Wrapped Brussels Sprouts 12 medium Brussels sprouts (about 6 ounces) 1 tablespoon olive oil Kosher salt and freshly ground black pepper 6 strips bacon 2 tablespoons maple syrup 1/4 cup mayonnaise Juice of 1/2 lemon Instructions: Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and keep the remaining burners at medium high (you want the temperature to be 350 degrees F). For charcoal grills, bank one chimney starter-full of lit and ashed-over briquettes to one side of the grill. (Be sure to consult the grill manufacturer's guide for best results.) Add the Brussels sprouts to a medium bowl and toss with the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Cut each strip of bacon in half widthwise so you have 12 shorter pieces. Brush both sides of each piece of bacon with maple syrup, then season with a few grinds of pepper. Wrap each Brussels sprout in one piece of bacon and place seam-side down into a cavity of a 12-cavity meatball grill basket. Close and clasp the grill basket according to the manufacturer\u2019s directions. Place the grill basket onto the indirect heat section of the grill, making sure that the bacon seam is facing down. Cover the grill and cook until the bacon fat is rendered, the Brussels sprouts are tender and the bacon is crispy, 45 to 50 minutes. Meanwhile, mix the mayonnaise with the lemon juice in a small bowl until smooth. Line a baking sheet with paper towels place a wire rack on top. Transfer the grill basket to the prepared wire rack. Let sit for 5 minutes, then unclasp and transfer the Brussels sprouts to a platter. Serve warm with the mayo mixture on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70303,"Turkey Club Kebabs 2 pounds skinless, boneless turkey breast, cut into 2-inch cubes 1 tablespoon vegetable oil, plus more for the grill 1 teaspoon grated lemon zest 1 teaspoon paprika Kosher salt and freshly ground pepper 12 slices bacon 1 cup mayonnaise 1/4 cup buttermilk 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh parsley Kosher salt and freshly ground pepper Split French bread rolls, Little Gem lettuce and halved grape tomatoes, for serving Instructions: Make the kebabs: Combine the turkey, vegetable oil, lemon zest, paprika and 1 teaspoon each salt and pepper in a large bowl; toss to coat. Preheat a grill to medium. Thread the turkey onto six 12-inch skewers. Wrap 2 bacon slices around each skewer, overlapping slightly, to cover the turkey.
Brush the grill grates with vegetable oil. Grill the kebabs, turning often, until the turkey is cooked through and the bacon is crisp, about 25 minutes.
Meanwhile, make the dressing: Combine the mayonnaise, buttermilk, lemon juice and parsley in a small bowl; season with salt and pepper.
Serve the kebabs in rolls with lettuce and tomatoes; drizzle with the dressing.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 70304,"Potato and Zucchini Frittata 1 small russet potato, peeled and cut into 1/2-inch cubes 4 large eggs 2 egg whites 2 tablespoons coarsely chopped fresh cilantro leaves 3/4 teaspoon salt 1/4 teaspoon hot sauce 1 tablespoon olive oil 1 garlic clove, minced 1 small onion, finely chopped 1 small zucchini (about 6 ounces), grated and squeezed dry in clean kitchen towel 1/2 cup queso fresco (2 ounces) 2 strips cooked crumbled turkey bacon, optional Instructions: Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry. Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl. Preheat the oven broiler to medium-high. Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add zucchini and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more. Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the skillet. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 70305,"Skillet Corn Casserole 16 ears corn, still in the husks 8 tablespoons (1 stick) salted butter 1 1/3 cups heavy cream
Kosher salt and freshly ground black pepper
Instructions: Cut the corn from the cobs into a bowl, then use the blunt side of the knife to press and scrape the cob all the way down to get all the bits of kernel and creamy milk inside. Add butter to a very large skillet over medium-high heat and melt. Add the corn and toss. Add the cream and some salt and pepper to taste, then simmer for 20 minutes. Garnish with more fresh pepper. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 70306,"Thai Shrimp Stir-fry with Tomatoes and Basil 2 tablespoons soy sauce 1 tablespoon water 2 teaspoons Southeast Asian fish sauce 4 teaspoons light brown sugar 3 tablespoons peanut oil 3 cloves garlic, chopped 1 tablespoon grated, peeled, fresh ginger 1/2 to 1 teaspoon red cl flakes 1 pound large shrimp, peeled and deveined 1/2 medium red onion, cut in 1-inch dice 1 medium yellow pepper, seeded, cut in 1-inch dice 1 jalapeno cl, thinly sliced into rounds 2 cups cherry tomatoes, halved 3/4 cup torn fresh basil leaves 1/4 cup torn fresh mint leaves 2 tablespoons freshly squeezed lime juice Serving suggestion: Jasmine rice Instructions: In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside. Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic, ginger, and cl flakes, and cook until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onion, pepper, and cl to the skillet, and stir-fry until lightly browned, about 2 minutes. Return the shrimp to the pan along with the soy sauce mixture. Bring to a boil, and stir-fry until the sauce glazes the shrimp, about 1 minute more. Add the tomatoes and stir until coated with sauce, about 15 seconds. Remove pan from the heat, stir in the basil, mint, and lime juice. Transfer to a serving dish, serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 70307,"Crisp-Tender Roast Duck with Cherry-Rosemary Sauce One 5-pound Pekin (aka Long Island) duck Kosher salt and freshly ground pepper 1 shallot, peeled and chopped 3 cloves garlic, chopped 1 cup cherries fresh or frozen, halved and pitted 1/2 cup chicken stock, preferably homemade, or low-sodium store bought 2 tablespoons cherry or berry whole-fruit preserves 2 teaspoons honey 1 teaspoon fresh rosemary leaves, chopped 2 tablespoons fresh lemon juice 1 tablespoon unsalted butter Instructions: Preheat the oven to 300 degrees F. Rinse the duck inside and out and pat dry. Trim any excess fat from the neck and cavity, snip off wingtips and discard. Mix 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl, and sprinkle the bird inside and out. Using a paring knife, make dozens of slits through the skin and fat (taking care not to pierce the meat) all over both sides and all parts of the bird. Put the duck breast-side up on a rack in a roasting pan and roast for 1 hour. Take the bird out of the oven, transfer to a platter and carefully drain the fat from the pan into a measuring cup (you'll end up getting 2 to 3 cups). Return the duck to the pan, prick with the knife again, turn it breast-side down and roast another hour. Repeat each hour, roasting the duck for a total of 4 1/2 hours. While the duck cooks, make the sauce: In a small saucepan, heat 1 tablespoon duck fat over medium heat and cook the shallots until soft, about 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the cherries, stock, preserves, honey and rosemary, and simmer until slightly thickened, about 10 minutes. Remove from the heat, add the lemon juice, swirl in the butter and taste for salt and pepper. Set aside until the duck is finished. After 4 1/2 hours of roasting, turn the oven temperature up to 350 degrees F, prick the duck skin one last time, salt the skin again and return bird to the oven, breast-side up. Roast for 30 minutes until the skin is nicely browned. Remove from the oven, tent with foil and let rest for 20 minutes. Gently reheat the sauce over low heat. Carve the duck, put the pieces on a serving platter and serve with sauce. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 70308,"Green Salad with Toasted Pinenuts 1 head romaine 1 yellow pepper, seeded and sliced 1 head radicchio 1 small red onion, thinly sliced 2 heads endive 1/4 cup toasted Pinenuts 1 orange, sectioned and pith removed Instructions: Toss all ingredients in a bowl and serve with your favorite vinagrette. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 70309,"Italian Spice Trade Chicken 3-4 lb. whole chicken 2 qts. water 2 cups brown sugar 2 cups kosher salt 1 Tbs. extra-virgin olive oil 1/4-cup fennel seed 1 Tbs. coriander seed 1 Tbs. whole peppercorns 1-1/2 tsp. red pepper flakes 1/4-cup pure California chili powder 2 Tbs. ground cinnamon 2 Tbs. Gray salt 2 Tbs. butter, room temperature 1/3-cup sherry vinegar 1 cup chicken broth Instructions: Rinse chicken. Mix together water, sugar and salt in a large container and place the chicken in the mixture. Cover and refrigerate for 3-4 hours. Toast the fennel seeds, coriander seeds and peppercorns in a small, heavy pan over medium heat. This is very quick. Add the red pepper flakes, and toss. Using a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper and chili flakes. Pour into a bowl and toss with the chili powder, cinnamon and salt. Remove chicken from brine, rinse and pat dry. Rub chicken with olive oil and generously with spice rub. Pre-heat the oven to 450 degrees F. Place the chicken, breast-side down, on a rack in a roasting pan and roast for 15 minutes. Turn the chicken breast-side up. Reduce the oven temperature to 375 degrees F and continue roasting until the juices run clear when a thigh is pierced with a skewer (50-55 minutes longer). Transfer the chicken to a platter and let it rest for at least 15 minutes before carving. Remove rack from the roasting pan and place on stove over medium heat. Swirl in butter. Deglaze pan with sherry vinegar. Add chicken broth and reduce liquid by half. Remove from heat and spoon over sliced chicken. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 70310,"Papaya Soup 1 cup sugar 1 cup water 2 lemons, zested and juiced 3 limes, juiced and strained 3 papayas, peeled, seeded, and small diced 3 tablespoons thinly sliced candied ginger 2 tablespoons chiffonade fresh mint leaves 1 cup raspberries 1 cup blackberries Instructions: In a small saucepot combine the sugar and water, and cook over low heat until sugar is dissolved. Pour into a bowl containing the lemon and lime juice. Add the papaya, candied ginger, and mint. In a separate bowl toss raspberries and blackberries. Place papaya mixture into each serving bowl. In the center place a spoonful of mixed berries and garnish with lemon zest. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Riesling]" 70311,"Phyllo Crisp Oysters with Remoulade 1 hard-boiled egg 1/2 cup creme fraiche 2 tablespoons chopped chives 1 teaspoon capers, chopped 1 tablespoon freshly squeezed lemon juice Salt and freshly ground pepper 1/3 cup ice water 1 cup store-bought tempura flour 6 Malpeque oysters, scrubbed clean Shredded phyllo dough (called Kaitafi), as needed 3 cups vegetable oil 1 cup all-purpose flour Seaweed for garnish Rock salt, for garnish Peppercorns, for garnish Instructions: Make the Remoulade: Remove the shell from the egg, and chop it or run it through the large holes of a box grater. Whip the creme fraiche to medium peaks and add the egg, chives, capers, and lemon juice. Season with salt and pepper, to taste. Cover and refrigerate until ready to use. Make the Oysters: Mix the water into the tempura flour and refrigerate. Shuck the oysters and set aside. Reserve half of the shells for presentation and scrub them clean. On a clean work surface, lay out the shredded phyllo. Heat the vegetable oil in a medium-sized pot to 350 degrees F. (To check without a thermometer, drop a small amount of the tempura batter into the oil--it should sizzle quickly rise to the surface.) Adjust the burner to keep the temperature constant. Working with 1 oyster at a time, dredge in flour, dip in the tempura mix, and then roll around in the shredded phyllo to completely cover. Fry the oysters, turning them occasionally with a fork, until lightly browned. Using a slotted spoon, transfer them to a paper towel-lined plate and sprinkle with salt. On a tray large enough to accommodate all of the oysters, form a bed of rock salt, peppercorns, and seaweed. Place the cleaned shells on the tray, spoon a dollop of the remoulade into each one, and top with an oyster. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 70312,"Potatoes with Coentro (Cilantro) 12-16 small Yukon Gold or Red Bliss potatoes, scrubbed but not peeled 1 1/2 teaspoons salt 2 tablespoons olive oil 1/4 cup chopped fresh cilantro leaves 1/2 teaspoon freshly ground black pepper Instructions: Place potatoes in a medium saucepan and add water to cover generously. Add salt, turn on the heat, and bring to a simmer. Simmer 20 minutes or until tender when pierced with a knife. Drain and let cool. As soon as they are cool enough to handle, peel. Heat olive oil in large skillet over medium heat. Add peeled potatoes and roll around to coat evenly. Cook 5 minutes until starting to brown. Sprinkle over cilantro and fresh pepper and roll around to coat evenly. Serve immediately. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 70313,"Southwestern Turkey Chili and Cornbread Nonstick vegetable cooking spray 1 (11-ounce) can Mexicorn 1 egg 1 (8 1/2-ounce) package corn muffin mix 10 ounces lean ground turkey, crumbled 1 tablespoon all-purpose flour 1 tablespoon olive oil 1 (28-ounce) can whole tomatoes 2 (14 1/2-ounce) can spicy black beans 1/4 cup tomato paste Sour cream, for garnish Chopped fresh cilantro leaves, for garnish Chopped red onion, for garnish Instructions: Preheat oven to 400 degrees F. Spray an 8 by 8 by 2-inch baking pan with nonstick spray. Drain all but 2 tablespoons liquid from Mexicorn. Place reserved 2 tablespoons liquid in a medium bowl. Add egg to liquid and whisk to blend. Stir in Mexicorn. Add corn muffin mix and stir until just combined. Transfer mixture to prepared pan. Bake until a toothpick inserted into center comes out clean, about 20 minutes. Meanwhile, in a large resealable bag, toss turkey with flour until flour is absorbed into meat. Heat oil in a wide 2-quart pot over medium heat. Add turkey and cook until browned, about 5 minutes. Crush the canned tomatoes by hand and add tomatoes and liquid. Add beans and tomato paste. Simmer over medium-low heat until chili is slightly thick, about 8 minutes. Spoon chili into bowls. Top with sour cream, cilantro, and onion. Serve hot with corn bread. ","[Malbec, Zinfandel, Tempranillo, GSM Blends]" 70314,"Thai Eggplant and Green Lipped Mussel Salad 2 medium firm eggplants 12 large green lipped mussels, steamed open 2 tablespoons sesame oil 10 Thai shallots or European shallots, finely sliced Juice and zest for 3 1/2 limes 2 stems lemon grass, tender part only, very thinly sliced 2 tablespoons Thai fish sauce 1 tablespoon sugar, caster or golden 2 long red chiles, finely shredded Small bunch, coriander Instructions: Pierce the whole eggplants and grill for 15 minutes, turning frequently, to blacken the skin. Allow to cool slightly and then cut away the stem. Peel and slice lengthways into 4, then crossways into 3 to make 12 pieces from each. Allow to drain through a sieve for 10 minutes or so but don't crush too much. Dress mussels in the oil and tip into a bowl. Dress with all the other ingredients except the coriander. Add the eggplant and toss to combine. Allow to sit for 1 hour for the flavors to combine and then serve garnished with coriander leaves. For extra luxury, use cooked lobster meat and add sesame oil to the dressing. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 70315,"Lemon Pasta with Roasted Shrimp 2 pounds (17 to 21 count) shrimp, peeled and deveined Good olive oil Kosher salt and freshly ground black pepper 1 pound angel hair pasta 4 tablespoons (1/2 stick) unsalted butter, melted 2 lemons, zested and juiced Instructions: Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss well, spread them in 1 layer, and roast for 6 to 8 minutes, just until they're pink and cooked through. Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair, and cook al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 70316,"Zucchini and Summer Squash Casserole 1 1/2 tablespoons unsalted butter, divided 2 tablespoons olive oil 1 cup chopped onions 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon minced garlic 2 pounds summer squash (about 6 medium), sliced into thin rounds 2 pounds zucchini (about 6 medium), sliced into thin rounds 1 teaspoon finely chopped fresh thyme leaves 3 large eggs 1/4 cup heavy cream 1 cup crushed butter crackers 1/2 cup grated Parmesan cheese, optional Instructions: Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter. Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid. Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 70317,"Joey-Joey Salmon (My version of Lomi-Lomi) 1 pound salmon filet, very fresh, skinless and boneless 2 tablespoons Hawaiian sea salt 1 cup coconut milk 1 tablespoon minced ginger 1 tablespoon chopped fresh jalapenos 1 teaspoon sugar 1/4 cup minced tomato 1/4 cup minced scallion 1/4 cup lime juice Instructions: Using a very sharp slicing knife cut salmon on a bias in as thin as possible sheets and divide equally among 8 plates. Sprinkle liberally with the salt. In a bowl, whisk together the coconut milk, ginger, chiles, sugar, and lime juice. Spoon this mixture liberally over the salmon. Garnish by sprinkling the tomatoes and scallion over the salmon. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 70318,"Fire Roasted Whole Flounder with Yellow Tomato Vinaigrette 2 yellow tomatoes, quartered, seeds removed 2 tablespoons coarsely chopped red onion 2 cloves garlic, coarsely chopped 1/4 cup rice wine vinegar 2 tablespoons basil chiffonade 1/2 cup olive oil Salt and freshly ground pepper Two 2 pound flounder, scaled, gills removed, head on 3 tablespoons olive oil Instructions: Place tomatoes, onion, garlic, vinegar and basil in a blender and blend until smooth. Slowly add the olive oil and season with salt and pepper to taste. Place in squeeze bottles.
Preheat grill. Brush flounder with olive oil and season with salt and pepper to taste. Grill on each side for 4 to 5 minutes or until cooked through. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 70319,"Beef Tacos: Tacos de Carne Asada 1 flank steak, trimmed of excess fat 1 cup pickled jalapenos, including the carrots and onions that come in the jar Salt and pepper 8 corn tortillas 1/4 cup white onion, coarsely chopped 1/4 cup cilantro leaves 2 tablespoons salsa de arbol 1 tablespoon canola oil, plus more, as needed Instructions: Cover flank steak on one side with the pickled jalapenos, then turn over let sit at room temperature, covered for 1 hour.
Preheat the grill or broiler.
Season both sides of the steak with salt and pepper and place on a hot grill or under the broiler. Cook the steak for 5 to 6 minutes on each side (for medium rare), and then chop into 1/4-inch pieces.
Heat a small saute pan and add 1 tablespoon canola oil. Warm corn tortillas for 30 seconds on each side, adding more oil as necessary. Stack 2 tortillas together, place the meat in the center of the tortillas and top with the onion and cilantro. Drizzle a teaspoon of the salsa de arbol on top of each taco. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 70320,"Macaroni and Cheese 2 ounces butter 1/4 cup flour 2 3/4 cups milk 1 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon allspice 1/8 teaspoon nutmeg 1/8 teaspoon cayenne 10 ounces extra-sharp raw goat-milk cheddar, grated 4 ounces fontina, grated 4 ounces Gruyere, grated 1/2 pound pasta shells 1 1/4 cups fresh breadcrumbs or panko (Japanese brand of coarse dry bread crumbs) Instructions: Melt the butter in a saucepan. When it starts to bubble, stir in the flour, and cook for 1 minute. In a separate pot, heat the milk to just below boiling. Slowly pour the milk mixture into the flour mixture whisking constantly. Cook until the mixture bubbles and becomes thick. Remove the pot from the heat and add the spices, cheddar, fontina, and Gruyere. Cook the pasta for 2 to 3 minutes less than al dente in boiling, salted water (the outside of the shell should be cooked but the inside is not). Preheat the broiler. Stir the pasta into the cheese sauce and portion evenly among 6 ramekins. Divide bread crumbs evenly among the ramekins and sprinkle on top. Brown the ramekins in the broiler or oven until golden brown and the sauce is bubbly, about 4 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 70321,"Chicken Pot Pie Two 10-ounce bone-in chicken breasts 1 tablespoon powdered chicken bouillon
1 cup condensed cream of chicken soup
1/2 cup finely diced celery
1/2 cup finely diced white onion
2 tablespoons unsalted butter
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper, optional
1/2 cup all-purpose flour
1/4 cup solid shortening 2 1/2 cups self-rising flour 1 cup plus 1 tablespoon fat-free buttermilk
1 cup frozen mixed vegetables
1/2 cup melted unsalted butter
Instructions: For the filling: Preheat the oven to 350 degrees F. Place chicken breasts skin-side down in a 3-quart saucepot. Add chicken bouillon and 2 cups water. Place on high heat and bring to a boil. Cover pot and reduce heat to simmer. Simmer for 45 minutes. Remove chicken from pot with tongs, and set aside. Add condensed cream of chicken soup, celery, onions, butter, garlic powder and black pepper, if using, to pot. Whisk to incorporate and return to a simmer. Simmer uncovered until vegetables are tender, 20 to 30 minutes. Remove from heat. Dissolve the flour in 1 cup of water in a small bowl. Stir until smooth and no lumps remain. Whisk this flour mixture into broth in the pot. Bring this all to a rolling boil, then boil for only 15 seconds. Remove from heat and set aside. For the pie: Cut shortening with a fork into 2 cups flour in a medium bowl until shortening is pea-sized. Add buttermilk and gently mix just until no dry flour is visible. Turn mixture onto a work surface that has been dusted with the remaining 1/2 cup flour. Knead dough until a firm ball is achieved, about 20 times. Roll out dough to 3/8-inch thickness. Shred the chicken into a 9-by-13-inch baking dish. Add frozen mixed vegetables and entire contents of saucepot. Stir with a spatula to incorporate all ingredients. Cover pot pie filling with rolled out crust. (Cover only the filling, not the sides of the baking dish.) Drizzle 1/2 cup melted butter evenly over crust. Bake for 1 hour. Let rest for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70322,"Cod Baked in Banana Leaves 4 large banana leaves 1 orange chili, finely sliced 1 yellow chili, finely sliced 1 red chili, finely sliced 1 fresh coconut, grated 1 large knob ginger, grated 1 large bunch fresh coriander, leaves roughly chopped, plus extra for garnish 3 large cod fillets, skin on, scaled and pin boned Extra-virgin olive oil Sea salt 3 limes, cut in half Instructions: Pre-heat the oven to 220C/425 degrees F/ Gas Mark 7. First you need to line a large roasting tray with the banana leaves. You do this by holding them over the hob so the whole leaf is warmed and softened (this makes it more pliable) and placing them in the tray so there is a large piece overlapping on all sides. You need to make sure there are no gaps. Sprinkle over the chili, coconut, ginger and coriander, then place the cod, skin side up, on top. Drizzle with olive oil, season with sea salt and squeeze the lime juice over the top. Place the squeezed limes in the tray. Fold the banana leaves over the fish to seal, and place something heavy and ovenproof on top to keep in place. Place in the middle of the oven and cook for about 25 minutes. When the fish is ready, remove the skin from each fillet and serve on warmed small squares of banana leaf, spooning over all the delicious juices, with a little cooked rice and a sprinkling of fresh coriander leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 70323,"Herb Crusted Salmon 2 tablespoons finely chopped fresh tarragon leaves 1 cup fresh bread crumbs Kosher salt and freshly cracked black pepper 1 tablespoon roughly chopped fresh dill 3 to 4 tablespoons butter, melted, plus 1 tablespoon 4 to 6 (6-ounce) center-cut salmon fillets Instructions: Preheat the oven to 400 degrees F. Blend the tarragon with bread crumbs, salt and pepper, to taste, in a food processor, pulsing in the dill last. Remove and stir in just enough melted butter to create the consistency of wet sand. Pat the salmon dry and season on all sides with salt and pepper, to taste. Heat 1 tablespoon of butter in a large saute pan and sear the salmon, flesh side down, over medium- high heat, about 2 minutes. Do not crowd pan. Flip and top each fillet with the herb/crumb mixture. Put the pan in the oven and bake until the fish flakes with a fork. About 8 to 12 minutes. Transfer the fish to a platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70324,"Rhubarb Muffins 1/4 cup packed light brown sugar 3 tablespoons all-purpose flour 3 tablespoons unsalted butter, at room temperature 1/4 teaspoon ground cinnamon 1/4 teaspoon kosher salt Nonstick cooking spray, for greasing the pan 2 cups all-purpose flour (see Cook's Note) 2 teaspoons baking powder 1/4 teaspoon kosher salt 2/3 cup packed light brown sugar 1/2 cup vegetable oil 1 teaspoon grated lemon zest plus the juice of 1/2 lemon 1 teaspoon pure vanilla extract 2 large eggs 1/2 cup whole milk 3 stalks rhubarb (about 6 3/4 ounces), cut into 1/2-inch pieces (about 1 cup) Instructions: Preheat the oven to 375 degrees F. For the crumble topping: Add the brown sugar, flour, butter, cinnamon and salt to a medium bowl and use clean hands to mix the ingredients together until pea-size pieces form. Set aside. For the muffins: Spray a standard 12-cup muffin tin with cooking spray. Sift the flour, baking powder and salt into a medium bowl and set aside. Beat the brown sugar, vegetable oil, lemon zest, lemon juice and vanilla in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour and beating until just incorporated. Fold in the rhubarb using a rubber spatula. Take care not to overmix the batter. Divide the batter evenly into the prepared muffin tin, leaving at least 1/8 inch of space at the top. Sprinkle on the crumble mixture, distributing it evenly. Bake until the topping is golden brown and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs, 25 to 30 minutes. Le the muffins cool completely in the pan on a wire rack, about 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70325,"Thanksgiving Succotash 5 slices applewood smoked bacon, cut into 1-by-1/4-inch pieces 6 cups frozen or fresh lima beans
4 cups frozen or fresh corn kernels 2 cups chicken broth
2 cups frozen cipollini onions
3 cloves garlic, smashed and chopped
3 cups finely shredded kale or collard greens
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Instructions: In a large Dutch oven or heavy pot set over medium heat, cook the bacon, stirring occasionally until crisp, about 5 minutes. Use a slotted spoon to scoop out the bacon and transfer to a paper-towel-lined plate. Reserve the bacon fat in the pot and continue to heat over medium heat. Add the lima beans, corn, broth, onions and garlic, and bring to a simmer. Cook until the vegetables are heated through, about 15 minutes. Stir in the kale and cook until the kale begins to wilt, 3 to 5 minutes, and then add the butter, reserved bacon and some salt and pepper to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70326,"Romesco-Topped Potato Bites 18 baby new or fingerling potatoes (about 1 pound) 4 cloves garlic 1 teaspoon whole black peppercorns Kosher salt 4 tablespoons extra-virgin olive oil 1 slice white bread, crusts removed, torn into small pieces 1/2 cup coarsely chopped drained roasted red peppers 1 tablespoon red wine vinegar 1/2 teaspoon smoked paprika 1 plum tomato, cored and quartered 3 thin slices Serrano ham (about 1 1/2 ounces) 2 tablespoons sour cream 1 tablespoon chopped parsley Instructions:

1. Combine the potatoes, 2 of the garlic cloves, the peppercorns and 1 teaspoon kosher salt in a medium pot. Cover with cold water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are just tender when pierced with a thin knife, 12 to 15 minutes. Drain and cool until still warm but no longer hot.
2. Meanwhile, heat the oil in a medium skillet over medium-high heat. Slice the remaining 2 garlic cloves and add to the oil along with the bread pieces. Cook, stirring, until the bread is golden, about 3 minutes. Transfer to the bowl of a food processor and add the red peppers, vinegar, smoked paprika, tomatoes and 3/4 teaspoon kosher salt. Puree until smooth.
3. Heat a nonstick skillet over medium-high heat until very hot. Cook the Serrano until crispy, turning, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain and then break into small pieces.
4. To serve: Halve the warm potatoes and scoop out a small bit of the insides using a 1/4-teaspoon measure. Top the halves with a bit of the romesco sauce, sour cream, crispy Serrano shards and a sprinkle of parsley. ","[Grenache, Tempranillo, Barbera, Vermentino]

" 70327,"Salmon and Vegetable \Stir-Fry Cheat Sheet
2 cups snow peas, ends trimmed 1 cup thinly sliced carrot rounds 1 cup thinly sliced red onion 2 heads baby bok choy, leaves separated, stems thinly sliced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pound skinless salmon fillet 1/4 cup diced pickled cherry peppers plus 2 tablespoons pickling liquid from the jar 2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1/2 cup thinly sliced scallions 1 tablespoon sesame seeds
4 cups cooked brown rice, for serving
1 lime, cut into wedges, optional Instructions: Preheat the oven to 425 degrees F. Stack 2 baking sheets on top of each other and cover the top one with aluminum foil. Place in the oven to preheat for 20 minutes. In a large bowl, combine the snow peas, carrots, onion and bok choy. Drizzle with the olive oil and season with salt and pepper. Put on the preheated baking sheet and roast until slightly tender, about 8 minutes. Meanwhile, season the salmon with salt and pepper. After the vegetables have cooked, remove the baking sheet from the oven and place the salmon in the center of it on top of the vegetables. Return to the oven and roast until the salmon is cooked, another 8 to 10 minutes. In a medium bowl, combine the diced cherry peppers and pickling liquid, soy sauce, vinegar and sesame oil. Transfer the salmon and vegetables to a serving platter. Drizzle with the soy sauce mixture and garnish with the scallions and sesame seeds. Serve with brown rice and lime wedges if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]" 70328,"Guy's Texas Chili 2 dried cl de arbol peppers 2 dried ancho cl peppers 2 dried guajillo cl peppers 2 tablespoons extra-virgin olive oil 1 medium sweet onion, diced 4 cloves garlic, minced 1 red bell pepper, seeded and diced 1 Fresno cl pepper, seeded and minced 2 Anaheim cl peppers, seeded and diced 1 1/2 pounds beef chuck roast, cut into ?-inch cubes 1 1/2 pounds ground beef (80% lean) 2 tablespoons all-purpose flour 3 tablespoons chili powder 2 tablespoons ground cumin 1/2 teaspoon freshly ground black pepper Pinch of cayenne pepper 1 12-ounce bottle Mexican beer 1 1/2 quarts low-sodium beef stock 1 tablespoon kosher salt 1/4 cup chopped cilantro Instructions: Remove the stems and seeds from the dried chiles and tear them into large pieces. Toast the chiles in a large skillet over medium-high heat until they start to change color, about 2 minutes. Transfer to a small bowl and add hot water to just cover the chiles. Cover and let steam for 15 minutes. Place the chiles and liquid in a blender and puree until smooth. Set aside. In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic, bell pepper, Fresno cl and Anaheim chiles and cook until the onion is translucent, 6 to 7 minutes. Add both kinds of beef and cook until browned and cooked through, 7 to 8 minutes. Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the beer and scraping up the browned bits from the bottom of the pot. Add the stock, blended chiles and salt and bring to a boil, then reduce the heat to a low simmer. Partially cover the pot and simmer until the beef is tender and the chili has thickened, about 2 hours. Remove from the heat. Stir in the cilantro, cover and keep warm until serving. Serve with toppings. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 70329,"Spicy Polenta Cakes 1 cup milk 2 teaspoons kosher salt
1 1/2 cups quick-cooking polenta, medium- or coarse-grain
1 cup crumbled queso blanco cheese
2 tablespoons unsalted butter, plus more for greasing the pan
2 teaspoons chopped fresh cilantro 1 teaspoon freshly ground black pepper
2 jalapenos, seeded and diced
1/4 cup olive oil 2 tablespoons honey, for serving
1 lime, halved Instructions: Combine the milk, salt and 2 cups water in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and slowly whisk in the polenta. Cook, whisking constantly, until the polenta tightens and there are no lumps, about 4 minutes. Stir in the queso blanco, butter, cilantro, pepper and jalapeno. Simmer for 10 minutes, stirring frequently. Taste and adjust the seasoning as needed. Generously butter a 9-by-9-inch baking pan. Pour the polenta into the pan and set aside to cool to room temperature. Cover with plastic wrap and refrigerate for 2 hours, until firm. Preheat a griddle pan over medium heat. Invert the polenta onto a clean cutting board and slice it into nine 3-inch squares. Brush the squares on both sides with the olive oil, then griddle them until golden brown and warmed through, about 3 minutes per side. While warm, drizzle the polenta cakes with the honey and squeeze lime juice over the top. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 70330,"Perfect Guacamole 6 to 8 ready-to-eat avocados, cubed 1/3 cup fresh cilantro leaves, chopped 2 overripe medium tomatoes, diced 1/2 red onion, diced 1/2 lime, juiced 1/3 large jalapeno with seeds, minced Large pinch of cumin Pinch of kosher salt Pinch of freshly ground black pepper 1 bag organic white corn tortilla chips Instructions: Put the avocado cubes in a glass bowl. Add the cilantro, tomatoes, red onion, lime juice, jalapeno, cumin, salt and pepper. Gently, using 2 wooden spoons or paddles, work from the outside blending until the avocado cubes start to break up yet chunks still remain. Work slowly, taking time to ensure the guacamole stays chunky and creamy. If not serving immediately, press a piece of plastic wrap directly on top of the guacamole to cover it completely so it doesn't brown. When ready to serve the guacamole, garnish with a tortilla chip in the middle of the bowl. Serve with the remaining chips on the side for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 70331,"Decadent Chocolate Cake 2 cups all-purpose flour 1 1/3 cups sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon cardamom 3/4 teaspoon fine salt 2/3 cup unsweetened Dutch-process cocoa powder 1 teaspoon instant espresso powder 1/2 cup boiling water 1 tablespoon vanilla extract 1 cup low-fat (2 percent) Greek-style yogurt 1/2 cup 1 percent low-fat milk 1/3 cup canola oil 1 large egg 1 large egg white 1/3 cup currants, soaked in hot water for 1 minute, drained 1/2 cup chopped semisweet or bittersweet chocolate Confectioners' sugar for dusting Instructions: Preheat the oven to 325 degrees F. Generously spray a 10-inch Bundt pan with cooking spray. Combine the flour, sugar, baking powder, baking soda, cardamom, and salt in a medium bowl. Combine the cocoa and espresso powder in a small bowl. Pour the boiling water over the cocoa mixture, whisking until smooth. Stir in the vanilla. Whisk together the yogurt, milk, oil, egg, and egg white in a large bowl; stir in the cocoa mixture until blended. Gradually add the flour mixture, stirring just until combined. Stir in the currants and chopped chocolate. Pour the batter into the pan. Bake in the center of the oven until a cake tester inserted in the cake comes out clean, about 50 minutes. Cool on a baking rack for 10 minutes, then turn the cake out onto a baking rack to cool completely. Dust generously with confectioners' sugar just before serving. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 70332,"Pasta with Butternut Squash and Mushrooms 1 to 2 ounces dried mushrooms Kosher salt 12 ounces rigatoni, penne or spaghetti 2 tablespoons extra-virgin olive oil 2 cups diced peeled butternut squash (about 8 ounces) Freshly ground pepper 4 cloves garlic, minced 1 medium shallot or 1/2 small red onion, minced 2 teaspoons dried oregano 1/4 to 1/2 teaspoon red pepper flakes 1 cup grated parmesan cheese (about 2 ounces) Instructions: Soak the dried mushrooms in boiling hot water for 30 minutes. Drain and pat dry. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Transfer to a plate and set aside. Chop the mushrooms. Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until the water evaporates and the mushrooms are crisp around the edges, about 5 to 8 minutes. Add the garlic, shallot, oregano and red pepper flakes. Cook, stirring, until the shallot softens, about 2 minutes. Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking water to loosen. Season with salt and pepper. Top with the remaining 1/2 cup parmesan. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 70333,"Soft Whole-Wheat Ginger Spice Cookies 1 1/4 cups all-purpose flour 1 cup whole-wheat flour 2 tsp. ground ginger 1 tsp. baking soda 3/4 tsp. ground cinnamon 1/2 tsp. ground cloves 1/4 tsp. freshly ground black pepper 1/4 tsp. salt 3/4-cup butter, softened 1 cup white sugar 1 egg 1/4-cup molasses 2 Tbs. white sugar 1 Tbs. water Instructions: Preheat oven to 350F. Stir together flours, ginger, baking soda, cinnamon, cloves, pepper and salt. Set aside. In a large bowl, cream together butter and one cup sugar until light and fluffy. Beat in egg and then stir in water and molasses. Gradually stir dry ingredients into molasses mixture. Shape dough into walnut-sized balls and roll them in remaining two tablespoons sugar.
Place the cookies two inches apart onto an ungreased cookie sheet and flatten slightly. Bake for 8-10 minutes in preheated oven. Allow cookies to cool on baking sheet for five minutes before removing to a wire rack to cool completely. Store in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 70334,"Chickpea Squash Pot Pie 1 tablespoon extra-virgin olive oil 2 tablespoons (28 grams) unsalted butter, plus 6 tablespoons (84 grams), melted and cooled 2 medium carrots (250 grams), cut into 1/2-inch chunks 2 stalks celery (150 grams), cut into 1/2-inch chunks 1 medium yellow onion (190 grams), chopped Kosher salt 1 tablespoon fresh thyme leaves 2 teaspoons za'atar, plus more for sprinkling 1 teaspoon paprika Pinch cayenne 4 cloves garlic, chopped 1 cup dry red wine, such as Cabernet Sauvignon 2 cups vegetable broth One 15-ounce (470-gram) can crushed tomatoes Two 15.5-ounce (878-gram) cans chickpeas (garbanzo beans), drained and rinsed 1/4 cup (8 grams) chopped fresh Italian parsley, plus more for garnish 1 small butternut squash (690 grams), peeled, seeded and cut into 1/2-inch chunks 1 Golden Delicious or other cooking apple, unpeeled, cut into 1/2-inch chunks 1 bay leaf 1 tablespoon apple cider vinegar 1 tablespoon honey 9 to 10 sheets phyllo Flaky salt, for sprinkling Instructions: Arrange an oven rack in the middle position and preheat the oven to 375 degrees F. In a 12-inch cast-iron pan over medium heat, add the oil and 2 tablespoons of butter. When the butter is melted, add the carrots, celery and onions and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onions are softened, about 7 minutes. Add the thyme, za'atar, paprika, cayenne and garlic and cook until sizzling, about 30 seconds. Add the red wine. Bring to a boil and then lower to a simmer to reduce by half, 1 to 2 minutes. Add the broth and tomatoes and bring to a simmer. Simmer for 5 minutes. Add the chickpeas, parsley, butternut squash, apple and bay leaf and bring back to a simmer. Simmer for 10 to 15 minutes, until the vegetables are tender and the sauce is thickened. Add the vinegar and honey and season with 1 teaspoon kosher salt. Remove from the heat. Lay the phyllo on your work surface. Brush 1 sheet with some of the melted butter and sprinkle with a little za'atar. Slide your hands under the sheet and loosely crumple it from underneath; it should sort of look like a messy rose. Lay on top of the pot pie. Repeat with the remaining phyllo and butter, sprinkling each with a little za'atar. Sprinkle all over with a little flaky salt. Bake until the phyllo is crisp and golden and the vegetables are tender, 25 to 30 minutes. Sprinkle with a little more parsley and serve. Let leftover pot pie come to room temperature and then store, phyllo on top, in a covered container in the fridge for up to 2 days. ","[Cabernet Sauvignon, Pinot Noir, Chianti, Grenache]" 70335,"Curried Lobster Rolls 2 tablespoons canola oil 1/2 small Spanish onion, finely diced
1 clove garlic, finely chopped
1 1/2 tablespoons mild curry
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 1/2 cup prepared mayonnaise
1 fresh lime, zested and juiced Two 2 pound whole lobsters, par cooked (12 minutes in boiling salted water), put in ice bath and split lengthwise Canola oil, for brushing Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 green onions (green and pale green part), thinly sliced
1 large stalk celery, finely diced
3 tablespoons finely chopped fresh dill
6 hot dog buns, toasted
Instructions: For the curry mayonnaise: Heat the oil in a small saute pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds, then add the curry powder and cook for 1 minute, stirring constantly. Add 1 cup water and cook until it reduces and the spices cook out, about 5 minutes. Transfer to a medium bowl and let cool slightly. Add the mayonnaise, lime zest and lime juice to the cooled onions. Cover and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld. For the rolls: Heat a charcoal or gas grill to medium-high for direct and indirect grilling. Brush the cut side of the lobsters with oil and sprinkle with salt and pepper. Grill, cut-side down, until lightly golden brown. Flip and continue grilling until the lobsters are just cooked through, about 5 minutes. Remove the meat from the tails and claws and chop. Fold the lobster, green onions, celery and dill into the cooled curried mayonnaise. Mound in the toasted hot dog buns and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70336,"Omelet in a Bag 2 large eggs 2 tablespoons grated Cheddar 1 tablespoon diced green bell pepper
1 tablespoon diced tomato
1 1/2 teaspoons finely diced green onion
2 slices ham, chopped
2 mushrooms, sliced
Pinch of kosher salt and freshly ground black pepper 1/2 teaspoon chopped chives
Instructions: Bring a large pot of water to a boil, then reduce to a simmer. Meanwhile, crack the eggs into a 1-quart, resealable, boil-proof (FDA-approved) bag, then seal and smush the eggs to scramble them. Add the cheese, pepper, tomato, onion, ham, mushrooms, salt and pepper, then shake everything together. Squeeze the excess air out of the bag and seal. Put the bag in the water and simmer until the mixture is set, about 15 minutes; use tongs to remove the bag from the water. Open the bag, roll out the omelet onto a plate and garnish with the chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70337,"Charred Cabbage 1 head green cabbage, sliced into 8 wedges Extra-virgin olive oil, for drizzling Kosher salt and freshly ground black pepper
Instructions: Set up your grill for even high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly. Drizzle the cabbage wedges with olive oil and season with salt and pepper. Place onto the grill and close the lid. Cook until the cabbage is charred and softened, flipping halfway, about 5 minutes per side. ","[Chardonnay, Sauvignon Blanc, Riesling]" 70338,"Boiled Peanut Soup 8 slices thick-cut bacon, chopped 14 ounces chopped onions, approximately 3 cups 6 cups chicken broth 22 ounces shelled boiled Virginia or Valencia peanuts, recipe follows 1 tablespoon chopped fresh thyme leaves 3 cups 2 percent milk 4 teaspoons rice wine vinegar 1 1/2 teaspoons kosher salt 1/4 teaspoon ground white pepper 2 pounds in-shell raw Virginia or Valencia peanuts 3 ounces kosher salt 3 gallons water Instructions: Place a 6 quart pot over medium-high heat. Add the bacon and cook, stirring frequently, until the bacon is browned, 6 to 7 minutes. Remove the bacon to a paper-towel lined plate or rack. Pour off all but 3 tablespoons of the bacon fat. Decrease the heat to medium and add the onions to the pot. Cook, stirring occasionally until the onion is softened and beginning to brown around the edges, approximately 6 minutes. Add the broth, peanuts and thyme. Increase the heat to high, and bring to a boil. Once the mixture reaches a boil, reduce the heat to medium-low to maintain a rapid simmer. Cook until the peanuts begin to loosen from their skins and the broth is reduced by 1/4, approximately 20 to 25 minutes. Turn off the heat and puree the mixture with a hand-held stick blender until smooth. Add the milk, vinegar, salt and pepper and puree until combined. Turn the heat back to medium and cook until warmed through, 5 to 7 minutes. Garnish with the reserved bacon and serve immediately. Wash the peanuts in cool water until the water runs clear. Soak in cool water for 30 minutes to loosen any remaining dirt. Drain and rinse the peanuts. Add the peanuts to a 12-quart pot along with the salt and 3 gallons of water. Stir well. Cover and cook on high for 4 hours. Check the texture of the peanut at this point for doneness. When done, boiled peanuts should have a similar texture to a cooked dry bean. It should hold its shape, but not crunch when bitten. Add more water throughout the cooking process, if needed. If necessary, continue cooking for 3 to 4 hours longer. Drain the peanuts and store in a covered container in the refrigerator for up to 1 week. *Cook's note: The cooking time can vary greatly depending on how fresh the peanuts are. The fresher the peanut, the less time it will take to cook. approximately 4 pounds in shell and 2 pounds out of shell ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70339,"Oyster Ceviche in the Shell with Popcorn 1 1/2 cups popped popcorn 1 red onion, minced 1 celery rib, minced 1 tablespoon minced ginger 1/4 quarter habanero, minced 4 lemons, juiced 4 limes, juiced 2 tablespoons chopped cilantro Salt and pepper 12 oysters, fresh, shucked just as guests are arriving, kept very cold Instructions: Pop your favorite popcorn right before party (no butter just salted). Combine the onion, celery, ginger, cl, and citrus juice with cilantro. Season with salt and pepper. Right before serving, top each oyster with ceviche mix and serve with a big bowl of just popped popcorn. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 70340,"cl Relleno Casserole 8 poblano peppers 8 Colby Jack cheese sticks (1 ounce each) or 8 ounces Colby Jack cheese, cut into 1-inch pieces One 10-ounce can enchilada sauce 8 large eggs 1 cup grated Cheddar 1 cup whole milk 3 tablespoons all-purpose flour 1/2 teaspoon baking powder Instructions: Roast the poblanos over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Put in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, remove the stems and run under cold water to peel off the blackened outer skin and remove the seeds. Preheat the oven to 350 degrees F. Put 1 piece Colby Jack cheese in the center of each pepper. Pour half of enchilada sauce into an 8-inch square baking dish. Put half of the cheese-filled peppers on top of the enchilada sauce. Repeat with the remaining sauce and peppers. Beat the eggs in a large bowl until very frothy. Whisk in the Cheddar, milk, flour and baking powder. Gently pour the mixture over the peppers and sauce in the baking dish. Bake until the casserole is set in the center and golden brown all over, about 1 hour. Let rest for 5 minutes. Serve warm. ","[Syrah, Tempranillo, Barbera, Garnacha]" 70341,"Buffalo Chicken Kebabs With Corn On The Cob 8 ears of corn (husks on) 1 1/2 sticks (12 tablespoons) unsalted butter 3/4 cup hot sauce (such as Frank's Red Hot) 1 teaspoon celery seeds 2 large bell peppers (red, yellow and/or orange), cut into 2-inch pieces 1 bunch scallions (white and light green parts only), cut into 2-inch pieces 3 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces Kosher salt and freshly ground pepper Vegetable oil, for the grill Instructions: Soak 8 wooden skewers in water 15 to 20 minutes to prevent them from scorching on the grill. Pull back the corn husks about halfway and remove the silk. Pull the husks back to cover the kernels. Preheat a grill to high. Meanwhile, melt the butter with the hot sauce and celery seeds in a small saucepan over medium heat, whisking. Set aside. Thread the bell peppers, scallions and chicken, alternating, onto the skewers. Season with salt and pepper. Brush the grill grates generously with vegetable oil. Grill the corn and kebabs, turning often, until the corn husks are charred and the chicken is just cooked through, 15 to 20 minutes. Transfer the corn to a platter. Brush the kebabs with some of the spicy butter (add a little at a time to avoid flare-ups). Continue grilling, turning, until the butter is sizzling, 2 more minutes. Transfer the kebabs to a platter and brush with a little more spicy butter. Serve the kebabs and corn with the remaining spicy butter. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 70342,"Quick-and-Spicy Chicken 'n' Dumplings 8 skinned and boned chicken thighs 4 cups all-purpose baking mix, divided 1 teaspoon paprika 1 teaspoon ground red pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon poultry seasoning 1/4 teaspoon freshly ground black pepper Dash salt 2 tablespoons vegetable oil, divided 3 (14.5-ounce) cans chicken broth, divided 1/4 (1.41-ounce) box coriander and annatto seasoning (2 packets) 2/3 cup milk Instructions: Rinse chicken with cold water; pat dry. Combine 2 cups baking mix, paprika, and next 6 ingredients in a large zip-top freezer bag. Add chicken thighs, 1 at a time; seal bag, and shake to coat. Heat 1 tablespoon oil in a 6-quart Dutch oven over medium heat. Add half of chicken, and cook 5 minutes on each side or until golden brown; remove chicken. Repeat procedure with remaining oil and chicken. Add 1/2 cup chicken broth to drippings in pan, stirring to loosen browned bits from bottom. Return chicken to pan; stir in remaining broth and 2 seasoning packets. Bring to a boil; cover, reduce heat, and simmer 25 minutes. Combine milk and remaining 2 cups baking mix in a medium bowl, stirring just until moistened. Drop dough by tablespoonfuls onto simmering chicken mixture; cook, uncovered, 10 minutes. Cover, and cook 10 more minutes. Serve immediately. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 70343,"Cran-Raspberry Hazelnut Rugelach 3/4 cup plus 2 tablespoons all-purpose flour, plus more for dusting 1/2 cup hazelnut flour 2 tablespoons granulated sugar 1/2 teaspoon salt 4 ounces cream cheese, at room temperature 1 stick unsalted butter, at room temperature 1 teaspoon red liquid food coloring 1/3 cup raspberry jam 1/4 cup very finely chopped dried cranberries 1 tablespoon packed dark brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon finely grated lemon zest Pinch of salt 1 large egg, lightly beaten Red and white sanding sugars, for decorating Instructions: Make the dough: Whisk both flours, the granulated sugar and salt in a small bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low, add the flour mixture and beat until the dough starts coming together, then increase the speed to medium high and beat until combined. Remove half the dough to a separate bowl. Add the food coloring to the remaining dough and beat until evenly incorporated. Lay two 12-inch sheets of plastic wrap on a work surface. Drop small scoops of dough (about 1/2 teaspoon each) onto each sheet of plastic, alternating the two colors in a rough checkerboard pattern, to form a 3-by-6-inch rectangle. Fold over the plastic to enclose the dough, then gently press to seal the scoops together. Refrigerate until firm, at least 1 hour. Meanwhile, make the filling: Stir together the jam, cranberries, brown sugar, cinnamon, lemon zest and salt. Remove the dough from the refrigerator and dust a work surface with flour. Roll out each piece of dough into a 6-by-12-inch rectangle, dusting lightly with more flour if the dough starts to stick to the surface. Spread the filling over each piece in a thin layer, leaving a 1/2-inch border. Roll up each piece of dough into a tight log, starting with a long side. (If the dough seems too soft, transfer to the freezer for a few minutes to firm up.) Transfer the logs, seam-side down, to a baking dish or baking sheet; refrigerate until firm, at least 1 hour. Preheat the oven to 350? F and line a baking sheet with parchment paper. Brush the outside of each log with the beaten egg. Trim the ends and slice each log into 12 pieces, about 3/4 inch thick. Generously sprinkle each piece with red and white sanding sugar. Arrange about 2 inches apart on the baking sheet, seam-side down. Bake, rotating the pan halfway through, until the cookies are a light golden brown, 25 to 30 minutes. Let cool completely on the baking sheet. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 70344,"Individual Chicken Pot Pie with Puff Pastry 2 tablespoons vegetable oil, divided 1 1/2 pounds chicken thighs and/or breast, skin and bone removed, cut into 1/2-inch cubes 2 1/2 teaspoons kosher salt, divided 1 large yellow onion, chopped 8 ounces cremini mushrooms, sliced 1/4-inch thick 2 medium carrots, peeled and cut into 1/4-inch thick slices 2 medium celery stalks, cut into 1/4-inch thick slices 2 cloves garlic, minced 1/2 teaspoon freshly ground black pepper 1/2 teaspoon dried thyme 1/2 teaspoon dried tarragon 2 ounces unsalted butter 3 ounces all-purpose flour 2 cups low-sodium chicken broth 1 1/2 cups 2 percent milk, room temperature 8 ounces frozen green peas 1 teaspoon freshly chopped thyme 1 teaspoon freshly chopped tarragon 10 ounces bread flour 2 ounces whole wheat flour 1 teaspoon fine kosher salt 10 ounces unsalted butter, cubed and frozen 12 tablespoons ice water 1 large egg beaten 1 tablespoon water Instructions: Position an oven rack in the middle of the oven and preheat to 425 degrees F. For the filling: Place 1 tablespoon vegetable oil into a 10-inch cast-iron skillet and set over high heat until it shimmers. Add the chicken, season with 1 teaspoon of salt, and cook, stirring occasionally, until the chicken is no longer pink on the outside but not dry, 4 to 6 minutes. Remove the chicken from the skillet and set aside in a medium bowl. Decrease the heat to medium and heat the remaining tablespoon vegetable oil in the skillet until it shimmers. Add the onions, mushrooms, carrots, celery, garlic, remaining 1 1/2 teaspoons of salt, black pepper, dried thyme, and dried tarragon, and stir to combine. Cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the butter and melt. Stir in the flour and cook for 1 to 2 minutes. Gradually stir in the chicken broth and milk. Bring to a simmer, stirring continually. Continue stirring until the sauce thickens, about 3 minutes. Remove the skillet from the heat and stir in the peas, thyme, tarragon, and reserved chicken. Cover and set aside. For the crust: Combine the bread flour, whole wheat flour, and salt in a medium mixing bowl. Place in the freezer for 1 hour. Place the flour mixture and butter in a mound on a clean work surface. Use a bench scraper to cut the butter into the flour until the mixture is crumbly and the butter pieces are about the size of almonds. Add the ice water, 2 tablespoons at a time, and mix into the dough, using the bench scraper, until it just barely comes together. Do not add too much water, it will come together. Shape into a rectangle and pound with a rolling pin until it is about the size of a sheet of notebook paper, approximately 8 1/2 by 11 inches. Use the bench scraper to fold the dough into thirds, like a letter. Pound with the rolling pin until the piece of dough is again the size of a sheet of notebook paper and rotate 90 degrees. Repeat the pounding, folding, and rotating 2 more times for a total of 4 turns of the dough. Pound with rolling pin and fold the shorter sides of the rectangle in towards the center, from top to bottom, and then fold in half, like a book. Wrap in parchment paper and refrigerate for 1 hour. For the egg wash: Combine the beaten egg and water in a small dish and set aside. To build the pie: Divide the warm filling into 4 (16-ounce) ramekins and place on a half sheet pan lined with parchment paper. Remove the puff pastry from the refrigerator. Divide in half. Return one half to the refrigerator. Sprinkle lightly with flour and roll to 1/4-inch thick and, using your ramekins as a guide, cut 2 circles that are 1/2 inch wider than the rim, using a sharp knife or pizza cutter. Repeat with the other half of the dough. Refrigerate excess dough for another use. Brush each dough round with egg wash and place egg washed-side down onto the top of each filled ramekin. Brush the top of the pastry with egg wash. Bake for 15 minutes. Decrease the heat to 400 degrees F and bake until the crust is puffed and golden brown and the filling is bubbly, another 15 to 20 minutes. Cool on a rack for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70345,"Pan-Roasted Beef Filet in Coffee and Molasses Shellac 1 cup chicken broth 1 cup yellow southern-style grits, uncooked 1/2 cup milk 1/2 cup grated cheddar cheese 1/2 cup diced and cooked hickory-smoked bacon 1 tablespoon pureed chipotle chiles in Adobo sauce Kosher salt and cracked black pepper, to taste 2 tablespoons double espresso 2 tablespoons molasses 3/4 cup glace de viande 4 (8-ounce) center-cut beef tenderloin fillets 2 tablespoons corn oil 1 cup white onion, julienned 1 tablespoon minced garlic 6 cups cleaned spinach leaves 2 tablespoons butter Instructions: To make the grits bring the chicken broth to a boil and add the grits. Decrease the heat and simmer for 20 minutes over low heat, stirring frequently. Stir in the milk, grated cheddar cheese, cooked bacon and pureed chipotle cl. Season to taste and set aside in a warm place. To prepare the shellac, add the double espresso and the molasses to the glace de viande. Stir the ingredients together and set the shellac aside in a warm place. Season the beef fillets with salt and pepper. Then sear them in hot corn oil in a heavy skillet for 3 minutes over moderately high heat. Turn the fillets over and sear for 2 more minutes, then place the skillet with the fillets in a 400 degree oven for 7 minutes. Remove from the oven, brush with half the shellac and allow to cool to room temperature. In a hot, heavy skillet saute the white onion, garlic and spinach leaves in the butter until the spinach is just wilted, then season to taste with salt and pepper. For each serving, spoon a mound of the grits onto the center of a plate and top with the sauted spinach. Cut each beef fillet from the top to bottom at an angle. Place half a fillet, with the cut side facing the front of the plate on the spinach leaves and grits. Place the other half of the fillet on the plate so that it's facing the front of the plate, leaning against the grits and the other half of the fillet. Drizzle the shellac around the perimeter of the plate and serve. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 70346,"Gravlax With the Works 1 tablespoon fennel seeds 1 tablespoon white peppercorns 2 teaspoons black peppercorns 2 teaspoons coriander seeds 1/3 cup kosher salt 1/3 cup sugar 1 tablespoon grated grapefruit zest 2 tablespoons fresh grapefruit juice 2 10-to-12-ounce center-cut skin-on salmon fillets, pin bones removed 1 bunch dill, chopped 4 hard-cooked eggs, whites and yolks separated Sliced pumpernickel cocktail bread 1 small red onion, minced 1 bunch chives, thinly sliced 1/4cup capers 1/4cup prepared beet horseradish 1 bunch radishes, thinly sliced Instructions: Coarsely grind the fennel seeds, peppercorns and coriander seeds in a spice grinder or with a mortar and pestle. Transfer to a bowl and mix with the salt, sugar and grapefruit zest and juice. Place the salmon fillets side by side, skin-side down, on a large piece of plastic wrap. Scatter the salt mixture over and around the fish. Top one fillet with the dill, then put the other fillet on top, skin-side up. Pat any extra salt mixture all over the fish. Wrap tightly in the plastic wrap and put the fish on a plate. Cover with another plate and put 2 or 3 heavy cans on top to weigh it down. Refrigerate 2 to 3 days, flipping the salmon daily. Unwrap the salmon and rinse under cold water to remove the spices and herbs. Pat dry with paper towels. Slice the salmon at an angle as thinly as possible with a sharp knife. Before serving, press the egg whites through a fine-mesh strainer into a bowl. Repeat with the yolks. Arrange the salmon and bread on a platter. Put the chopped onion, chives, capers, beet horseradish and radishes in separate bowls for toppings. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 70347,"Butternut Squash Hummus 1 1/4 pounds butternut squash, peeled and 1-inch-diced 3 tablespoons good olive oil 1 teaspoon ground cinnamon Kosher salt and freshly ground black pepper 1 (15.5-ounce) can chickpeas (2 cups), drained with liquid reserved 1/2 cup plain whole-milk Greek yogurt 1/4 cup tahini (sesame paste) 1/3 cup freshly squeezed lemon juice (2 lemons) 4 teaspoons minced garlic (4 cloves) 1 teaspoon Sriracha Pure Grade A maple syrup, for serving (optional) Toasted pita bread, for serving Instructions: Preheat the oven to 400 degrees. Place the butternut squash on a sheet pan and drizzle with the olive oil. Sprinkle with the cinnamon, 2 teaspoons salt, and 1 teaspoon pepper. Toss with your hands and spread the squash out in one layer on the pan. Roast for 25 minutes, until tender, and set aside for 15 minutes to cool. Reserve 1/4 cup of squash for the garnish and transfer the rest to the bowl of a food processor fitted with the steel blade. Add the chickpeas, yogurt, tahini, lemon juice, garlic, Sriracha, 1 tablespoon salt, and 1 teaspoon pepper and pulse until coarsely processed but not pureed. Add 1/4 cup of the reserved chickpea liquid and pulse a few times to combine. If the hummus is too thick, add more liquid a few tablespoons at a time. Taste for seasonings, transfer to a serving bowl, garnish with the reserved butternut squash, drizzle with maple syrup, if desired, and serve at room temperature with toasted pita bread.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 70348,"Brandy Peach Cobbler 2 peaches, diced 2 tablespoons butter 1 vanilla bean 1/4 cup light brown sugar 1/4 cup brandy 1 cup all-purpose flour 2 tablespoons cornmeal 1/4 cup sugar 2 teaspoons baking powder 1/4 teaspoon baking soda Pinch salt 4 tablespoons unsalted butter- melted 1/3 cup buttermilk 1/2 teaspoon vanilla extract Instructions: Preheat the oven to 375 degrees F. Saute peaches in butter, then add vanilla bean and sugar, and flambe with brandy. Mix all dry ingredients with the melted butter, buttermilk, and vanilla until a dough is formed. Fill ovenproof dish with peach mixture, top with biscuit mixture, then bake for 15 to 20 minutes at 375 degrees until golden brown. Serve with vanilla ice cream, garnish with fresh peach and raspberry puree. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 70349,"Candy Cane Cookies 1 box sugar cookie mix 1/2 stick butter, melted 1 egg 1/3 cup softened cream cheese 1/2 cup all-purpose flour, plus additional for surface Red food coloring 1 1/2 teaspoons peppermint extract Instructions: Preheat oven to 325 degrees F. In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough. Separate dough into 2 equal portions and place in 2 different bowls. Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created. To second bowl of uncolored dough, add peppermint extract and knead together. On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long. For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane. Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 70350,"Fresh Fruit Spritzers 1 cup orange juice 1 cup mango puree 1 cup papaya puree 1 cup apple juice 1 cup pink grapefruit juice 1 cup white wine 2 cups club soda Ice Instructions: In a large pitcher combine all of the ingredients and mix with a wooden spoon. Fill tall glasses with ice and fill with Spritzers. ","[Prosecco, Moscato, Sauvignon Blanc]" 70351,"Nutty Sandwich Cookies 1/2 cup confectioners' sugar 1/4 cup granulated sugar 1 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 stick unsalted butter, at room temperature Coarse, raw, sanding or brown sugar, for topping (optional) 3/4 cup pistachios, almonds, pecans, peanuts or hazelnuts, plus more for topping (optional) Jam, lemon curd, chocolate-hazelnut spread, melted chocolate or frosting, for filling Instructions: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Pulse the nuts, confectioners' sugar and granulated sugar in a food processor until finely ground. Add the flour, cinnamon and salt and pulse until combined. Add the butter and pulse to form a soft dough.
Roll heaping teaspoonfuls of dough into balls and arrange 1 1/2 inches apart on the prepared baking sheets. Lightly flatten the balls with your fingers. Sprinkle with coarse, raw, sanding or brown sugar. Press a whole nut into the top of some of the cookies or sprinkle with chopped nuts.
Bake the cookies until lightly golden, about 15 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Spread your choice of filling on the flat side of a cookie; sandwich with another cookie. Repeat with the remaining cookies.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 70352,"Honey Rosemary Snack Mix 1 cup (2 sticks) unsalted butter 3 tablespoons honey
1/4 cup chopped fresh rosemary
2 teaspoons kosher salt
3 cups wheat square cereal
3 cups crisp rice square cereal
3 cups oat o's cereal
3 cups fish-shaped crackers, plain (not cheese)
Instructions: Preheat the oven to 300 degrees F and line a baking sheet with parchment paper. Place the butter and honey in a small saucepan over medium heat and cook until the butter is melted, about 3 minutes. Stir in the rosemary and salt. Combine the cereal and crackers in a large bowl. Pour over the melted butter and toss well to coat, then pour the snack mix onto the prepared baking sheet. Bake on the center rack, stirring once or twice during baking, until the snack mix is toasted and fragrant, about 40 minutes. Allow to cool before storing in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70353,"Halloween Ground Meat Ghoul-ash 2 sweet red peppers (look for rectangular shaped field peppers as opposed to small round bell peppers) 2 tablespoons EVOO 2 pounds ground lamb or beef Salt and freshly ground black pepper About 3 tablespoons Worcestershire sauce 2 tablespoons sweet Hungarian paprika 2 teaspoons hot paprika, or ground red pepper or chili powder 2 tablespoons fresh rosemary leaves, finely chopped 1 tablespoon fresh marjoram leaves, chopped, or 1 teaspoon dried 3 to 4 cloves garlic, finely chopped 1 onion, finely chopped 2 tablespoons tomato paste 2 cups chicken or beef stock 1 cup tomato sauce, tomato puree or passata 1 pound extra-wide egg noodles 3 tablespoons butter, diced 1/4 cup chopped flat-leaf parsley Creme fraiche, for garnish Instructions: Char the peppers evenly under a hot broiler, or over an open flame on the stovetop. Place in a bowl and cover with plastic; cool to handle. Peel the peppers and chop.
Heat the EVOO, 2 turns of the pan, in a large Dutch oven or a deep skillet over medium-high heat. Pat the meat dry and add to the pan. Brown and crumble the meat, then season with the Worcestershire, sweet paprika, hot paprika, rosemary, marjoram and some salt and pepper. Add the garlic and onions, and cook until the onions are tender, another 7 to 8 minutes. Next, add the tomato paste and stir 1 minute. Add the roasted peppers, stock and tomato sauce. Simmer to thicken. Cool and store for a make-ahead meal. Reheat over medium heat stirring frequently. To serve, heat water to a boil. Salt the water, and cook the egg noodles to al dente. Reserve 1/3 cup of the starchy water and drain. Then return the pasta to the hot pot. Add the butter, parsley and some salt. Toss to combine and melt the butter. Add some starchy water if the noodles begin to stick together.
Serve the goulash in shallow bowls, nested in the parsley egg noodles, and top with a dollop of creme fraiche. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 70354,"\da Pork Chop
3 tablespoons green peppercorns 1/2 cup small diced onion 1 teaspoon chopped garlic 1/2 teaspoon red cl flakes 1 ounce olive oil 1/2 cup red wine vinegar 1/2 cup Worcestershire sauce 1 cup molasses 2 tablespoons tomato paste 2 quarts dark beef stock Four 20-ounce double cut pork chops Salt and pepper 2 ounces butter 2 cups prepared frozen spatzle 1 cup spinach, chiffonade Instructions: For the sauce: Saute peppercorns, onions, garlic, and cl in olive oil over medium heat for a few minutes. Add vinegar and Worcestershire and reduce by 1/2. Add molasses, tomato paste and beef stock. Simmer for 30 to 45 minutes to reduce by 1/3. Let cool and store until needed. Season each chop with salt and pepper and grill or broil, until desired doneness. Meanwhile, heat the butter in a saute pan until it starts to brown. Turn down heat to a simmer and add spatzle and spinach. Cook for a few minutes until the spatzle is warm. Serve with green peppercorn sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 70355,"20-Minute Instant Pot Salmon and Rice Bowl 2 cups long-grain rice, rinsed 5 tablespoons rice vinegar 1 teaspoon sugar Kosher salt 1 1/2 pounds salmon, skin removed, flesh cut into 2-inch chunks 1 medium carrot, peeled 1 bunch scallions 3 Persian cucumbers 1 bunch radishes or 1 small daikon, peeled 2 tablespoons low-sodium soy sauce 1 tablespoon sesame oil 3 cups raw greens such as arugula, baby spinach, radish sprouts or shredded Napa cabbage Toasted white or black sesame seeds or furikake, for topping Instructions: Combine the rice, 2 cups water, 2 tablespoons vinegar, sugar and 1 teaspoon salt in a 6-quart Instant Pot?. Place the salmon on top and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 3 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 8 minutes, being careful of any remaining steam, unlock and remove the lid.
Meanwhile, thinly slice the carrot, scallions, cucumbers and radishes or daikon and place in a large bowl. Toss with the remaining 3 tablespoons rice vinegar, soy sauce and sesame oil. Right before serving, toss with the greens. Divide the salmon and rice between four bowls, top with salad and sprinkle with the sesame seeds or furikake.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 70356,"Egg-in-a-Hole Cake? Cooking spray 1 15- to 16-ounce box white cake mix (plus required ingredients) 2 tablespoons unsalted butter, melted 1 16-ounce tub white frosting 2 tablespoons unsweetened cocoa powder 3 to 4 drops yellow food coloring 3/4 cup marshmallow cream 1 canned peach half, patted very dry Finely grated dark chocolate, for topping Instructions: Preheat the oven to 350 degrees F and coat a 9-inch square, 2 1/4-inch-deep cake pan with cooking spray. Prepare the cake mix as directed; pour into the pan and bake until a toothpick comes out clean, 30 to 35 minutes. Cool slightly, then remove to a rack to cool completely. Trim the top of the cake with a long serrated knife to make it level, then cut the cake into two even layers. Keeping the layers stacked, use a small serrated knife to round out the four corners of the cake; make a notch in two opposite sides of the cake and the top to make a bread shape as shown. Carefully transfer the top cake layer to a baking sheet and cut a 3- to 4-inch circle out of the middle. Brush the top with the melted butter and broil until toasted. Combine the frosting, cocoa powder and yellow food coloring in a small bowl (it should be a light golden brown). Spread about half of the frosting on the bottom cake layer. Carefully place the top cake layer on the bottom layer (use 2 spatulas to transfer the top layer -- it will be fragile). Spread a thin layer of frosting around the edges of the cake to look like the crust. Stir the marshmallow cream until loose, then spoon it into the hole in the cake. Place the peach half on top of the marshmallow cream and gently press so the edges are slightly submerged. Let sit for a few minutes to let the \egg\ settle. Top with grated chocolate to look like pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70357,"Kentucky Cooler Brown sugar-bourbon seasoning, such as McCormick's Brown Sugar-Bourbon Seasoning, for rimming glasses 1 Meyer lemon, sliced into wheels, plus 12 ounces fresh lemon juice (peel reserved for Meyer Lemon Simple Syrup, recipe follows) 8 ounces Meyer Lemon Simple Syrup, recipe follows 16 ounces bourbon, such as Marker's Mark
Tonic water, for topping off drinks Fresh mint sprigs, for garnish
Zest of 2 Meyer lemons, removed in strips with a vegetable peeler 1 cup sugar
1 teaspoon kosher salt
Instructions: Place the seasoning mix on a small plate. Rub the rims of 4 rocks glasses or mason jars with one of the lemon slices, then dip into the seasoning mix. Fill the glasses with ice. Fill a pitcher halfway with ice cubes. Add the lemon juice, Meyer Lemon Simple Syrup and bourbon. Stir until thoroughly chilled.
Pour the cocktail into the glasses and top each with a splash of tonic. Garnish each with a mint sprig and some lemon wheels. Serve immediately. Place the lemon zest in a heatproof bowl. Combine the sugar and salt with 2 cups water in a saucepan and bring to a boil, stirring to dissolve the sugar. Pour the boiling mixture over the lemon peels and let steep 20 to 30 minutes. Strain through a fine-mesh strainer and cool. Store in an airtight container in the refrigerator for up to 2 weeks. ","[Bourbon, Riesling, Ginger Ale]" 70358,"Gobble Gobble Punch One 750-milliliter bottle bourbon, such as Four Roses Half of a 750-milliliter bottle allspice dram, such as St. Elizabeth's 4 cups fresh orange juice
2 cups fresh lime juice
1/4 cup agave nectar
2 navel oranges, sliced
1 whole nutmeg, for grating Instructions: Put ice into a punch bowl, add the bourbon, allspice dram, orange juice, lime juice and agave and stir thoroughly. Garnish with orange slices and freshly ground nutmeg. Ladle into punch cups with matching saucers. ","[Bourbon, Dark Rum, Mezcal]" 70359,"Sauteed Banana Splits 4 tablespoons dry roasted peanuts 1 tablespoon unsalted butter 4 bananas, peeled and halved lengthwise 2 cups Neapolitan ice cream 1/2 cup warm hot fudge sauce 1 cup whipped topping Instructions: Place the peanuts in a plastic bag, seal, and crush with a heavy-bottomed skillet. Melt butter in a large skillet over medium-low heat. Add bananas and saute for 1 minute on each side, just until golden. Transfer bananas to 4 shallow dessert bowls and top with ice cream, warm hot fudge sauce, whipped topping, and peanuts. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 70360,"Pacific Coast Salmon and Wild Ramps, with a Morel, Crawfish, and Fiddlehead Fern Ragout 2 pounds Yukon Gold potatoes, well scrubbed and quartered 13 ounces butter (3 sticks plus 2 tablespoons), divided as called for 3/4 cup heavy cream Salt and freshly ground black pepper 2 tablespoons olive oil 1/2 pound morel mushrooms, wiped clean and sliced in half lengthwise if large 1/2 pound fiddlehead ferns, rinsed 3 tablespoons minced shallots 1 teaspoon minced garlic 2 1/4 teaspoons salt 2 teaspoons ground black pepper 1 cup dark chicken stock 1/2 pound crawfish tails 6 (6-ounce) salmon fillets 1/2 cup diced pancetta 2 tablespoons minced shallots 1 1/2 pounds whole ramps, woody stems removed, rinsed Instructions: Place the potatoes in a large saucepan and cover with water by 1 inch. Add 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium-low and simmer until fork tender, about 10 minutes. Drain in a colander. Return the potatoes to the saucepan. Add 4 ounces (1 stick) of the butter, the cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. With the heat on medium-low, mash and stir the mixture until well blended, about 4 to 5 minutes. Adjust seasoning, to taste, and cover to keep warm. Bring a medium pot of salted water to a boil. Add the fiddlehead ferns and blanch until just tender, about 1 1/2 minutes. Remove with a slotted spoon and shock in an ice bath. Drain on paper towels. Add the ramps to the boiling water and blanch until just tender, about 2 minutes. Drain in a colander and shock in an ice bath. Drain on paper towels and set aside. Heat the olive oil and 2 tablespoons of the butter in a large saute pan over a medium-high heat. Add the morels and cook, stirring, for 3 minutes. Add the shallots and garlic. Season with the salt and pepper, and cook until the mushroom liquid has been released, about 4 minutes. Add the stock, and bring to a boil. Cook, stirring occasionally until the volume is reduced by half, about 3 minutes. Add the crawfish tails and stir well to mix. Lower the heat to medium-low, and gradually add 6 ounces (1 1/2 sticks) of butter several pieces at a time, stirring constantly to incorporate. Add the fiddlehead ferns and toss until they are heated through. Remove from the heat and cover to keep warm. Season the salmon on both sides with 1/4 teaspoon of salt and 1/4 teaspoon of pepper per fillet. In a large skillet or 2 smaller skillets, melt 2 tablespoons of butter over medium-high heat. Add the salmon and sear for 2 to 3 minutes per side for medium-rare. Remove from the heat. Melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat. Add the pancetta and cook until golden brown and some of the fat is rendered. Add the shallots and saute for 1 minute. Add the ramps, and salt and pepper to taste, and cook, stirring, until tender yet still firm, 3 to 4 minutes. Divide the morel ragout among 6 dinner plates. Place a dollop of mashed potatoes in the middle of the plate and top with a salmon fillet. Spoon the ramps on top of the fish and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70361,"Butter Roasted Chicken with Roasted Vegetables 1 chicken, about 3 pounds/1.2 kg Sprig fresh rosemary Sprig fresh thyme Few sprigs fresh tarragon Salt and freshly ground black pepper 1/4 cup/60 g butter 6 small potatoes, peeled and cut into grins 4 carrots, cut in half, then halved lengthwise 3 leeks, washed, trimmed and cut into logs 2 handfuls cherry tomatoes 3 tablespoons olive oil Coarse sea salt and freshly ground black pepper 2 tablespoons butter 2 bay leaves Branch fresh rosemary, cut in 3 Instructions: For the chicken: Heat the oven to 400 degrees F. Stuff the chicken with the herbs and truss it. Season all over with salt and pepper. Set the chicken in a roasting pan on its left leg, and set the butter on top. Bake 15 minutes. Turn the bird onto its right leg for 15 minutes. Turn on its back for 15 minutes. Finally, set it upright and continue cooking until done, about 1/2 an hour more or until the juices run clear. Remember to baste the bird constantly as it roasts. It is done when the juices at the leg run clear. For the vegetables: Heat the oven to 400 degrees F. Toss the vegetables with the olive oil and salt and pepper. Spread over a baking sheet. Cut the butter into little pieces over top and tuck in the bay leaves and rosemary. Bake until tender and even slightly caramelized, about 1 hour, tossing occasionally. For the plate: Combine some chicken and vegetables on a plate, enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70362,"Grilled Turkey, Brie, and Apple Butter Sandwich with Arugula 8 slices stone-milled rye artisan bread, about 1/2-inch thick 5 to 6 tablespoons unsalted butter, softened 1/4 cup store-bought apple butter 1 pound sliced fresh roasted deli turkey 1/2 pound brie cheese, thickly sliced 1 bunch arugula, stems trimmed Instructions: Spread each of 4 slices of bread with 1/2 tablespoon of butter. Now spread each with 1 tablespoon of the apple butter. Top each slice of bread with a couple of slices of turkey, cover that with 2 to 3 slices of brie (enough to cover the turkey), and finally, arrange 2 to 3 arugula leaves on top. Spread the remaining 4 bread slices with 1/2 tablespoon of butter and lay them, buttered sides down, over the cheese; press gently. Heat a large cast-iron or other heavy skillet over medium-low heat. Add the remaining 1 tablespoon butter and let it melt to evenly coat the bottom of the pan. Add as many sandwiches as will comfortably fit (either 2 or 4) and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread. (Add another tablespoon of butter and cook the remaining sandwiches, if you need to.) Cut the sandwiches in half and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 70363,"Chicken Stew with Biscuits 3 whole (6 split) chicken breasts, bone in, skin on 3 tablespoons olive oil Kosher salt and freshly ground black pepper 5 cups chicken stock, preferably homemade 2 chicken bouillon cubes 12 tablespoons (1 1/2 sticks) unsalted butter 2 cups chopped yellow onions (2 onions) 3/4 cup flour 1/4 cup heavy cream 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes 1 10-ounce package frozen peas (2 cups) 1 1/2 cups frozen small whole onions 1/2 cup minced fresh parsley 2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt 1 teaspoon sugar 1/4 pound (1 stick) cold unsalted butter, diced 3/4 cup half-and-half 1/2 cup chopped fresh parsley 1 egg mixed with 1 tablespoon water, for egg wash Instructions: Preheat the oven to 375 degrees F. Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes. Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter. Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70364,"Banana and Coconut Cream Pie with Graham Cracker Crust 1/2 cup unsalted butter, melted, plus more for greasing 1 1/4 cups graham cracker crumbs (about 24 graham crackers)
1/4 cup sugar
1/8 teaspoon salt
2/3 cups granulated sugar 1/3 cup flour
1 1/2 cups whole milk
1/4 cup coconut milk
1/4 cup sweetened condensed milk
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
3 egg yolks, beaten
2 tablespoons butter, cut into small pieces
2 cups sliced bananas (about 2 bananas)
1 1/4 cups heavy whipping cream
2 tablespoons confectioners' sugar
1 cup toasted coconut chips, for garnish Instructions: For the crust: Preheat the oven to 350 degrees F. Brush a 9-inch pie plate with butter to grease. In a medium bowl, stir to combine the melted butter, graham cracker crumbs, sugar and salt, then press into the bottom and up the sides of the prepared pie dish. Bake until lightly golden and crisp, 12 minutes. Set aside on a wire rack to cool completely. For the pie: Whisk the granulated sugar and flour together in a medium saucepan set over medium heat. Whisk in the milk, coconut milk, condensed milk, coconut extract and vanilla extract. Whisking occasionally, bring the mixture to a boil. Boil for 2 minutes, then temper the egg yolks: carefully remove a cup of the hot milk mixture and whisk in the beaten eggs yolks. Add the yolk mixture to the milk and then add the butter. Remove from the heat and fold in the bananas, then transfer the pie filling to the cooled graham cracker crust. Cover the pie with plastic wrap, placing the wrap directly onto the surface of the filling. Chill until completely set, at least 4 hours or up to overnight. Whip the heavy cream and confectioners' sugar until stiff peaks form, then spoon the whipped cream over the chilled pie. Garnish with toasted coconut chips and slice to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 70365,"Neapolitan Ice Cream with Cherry Sauce 1 (15-ounce) can black pitted cherries, drained, juice reserved 1 tablespoon each sugar and cornstarch 1 tablespoon lemon juice Neapolitan ice cream Slivered almonds, optional Italian amaretti cookies, 2 per person, optional Instructions: In a small saucepan, bring cherry juice, about 1 cup, to a boil over moderate high heat. Whisk in sugar and cornstarch in lemon juice to create a slurry. To juice, add slurry and let thicken 1 to 2 minutes. Add cherries and stir 1 minute longer. Remove from heat. Ladle cherries in cherry sauce on dessert plates and top with ice cream. Slivered almonds and amaretti cookies make a nice finishing touch. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 70366,"Black Currant Cocktail 2 tablespoons chilled Currant or Black Currant Nectar 1/2 cup chilled Prosecco Instructions: Pour juice in a champagne flute and top with Prosecco. ",[Prosecco] 70367,"Grilled Bruschetta with Grilled Red and Yellow Peppers, Gorgonzola and Basil Oil 3/4 cup extra-virgin olive oil 1/3 cup fresh basil leaves Salt Freshly ground black pepper 12 (1/2-inch) thick slices French baguette 12 ounces Gorgonzola, at room temperature 2 red bell peppers, grilled, peeled, seeded and thinly sliced 2 yellow bell peppers, grilled, peeled, seeded and thinly sliced Instructions: Heat the grill to high. Combine the oil, basil and salt and pepper in a blender and blend for 5 minutes. Strain the oil into a bowl. Grill the bread on both sides until lightly golden brown. Remove from the grill and spread some of the blue cheese on 1 side of each slice, top with some of the peppers and drizzle with a little of the basil oil. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 70368,"Mushroom and Camembert Crostini on Butter Lettuce with Truffle Vinaigrette 3 tablespoons sherry vinegar 1 tablespoon Dijon mustard 3 tablespoons black truffle paste, in oil 1/2 cup plus 2 tablespoons extra-virgin olive oil Salt and white pepper (or black pepper) 1 regular or sourdough baguette, about 3 inches in diameter, cut into 32 (1/4-inch) thick slices 2 to 3 tablespoons olive oil for brushing the bread 1 tablespoon unsalted butter 3 portobello mushrooms (about 3/4 pound total), stems removed, caps sliced 1/4-inch thick, then cut crosswise into quarters 1/2 pound shiitake mushrooms, stems removed, caps sliced 1/4-inch thick, then cut crosswise into thirds Salt and freshly ground pepper 3 ounces Camembert cheese, such as Old Chatham's Hudson Valley Camembert, at room temperature (or use Brie or another soft-ripened cheese) 3 heads butter lettuce, washed and torn into large pieces 4 hard-boiled eggs, finely grated or pressed through a sieve 2 tablespoons chopped flat-leaf parsley, for garnish Instructions: To make the dressing: In a small bowl, whisk together the vinegar, mustard, truffle paste, olive oil, and salt and pepper to taste. Set aside.
To make the crostini: Preheat the broiler.
Brush the cut sides of the baguette slices with olive oil, and place under the broiler just until the bread is toasted on both sides. Set aside.
In a medium saucepan, heat 1 tablespoon of the olive oil and the butter over medium heat. Add the mushrooms and saute until they are tender and the juices, if any, have cooked away. (Wild mushrooms release almost no juices.) If the mushrooms seem dry, add a few drops of chicken stock or water and continue to cook until they're nice and tender and any remaining liquid has boiled away. (You want the mushrooms to be dry, almost crisp on the outside.) Add salt and a generous amount of pepper, and set aside.
Spread or spoon about 11/2 teaspoons Camembert on each slice of the toast. Broil for 1 to 2 minutes, or until the cheese has melted (or maybe even disappeared).
To assemble: Reheat the mushrooms if they have cooled, or, if you prefer, keep them at room temperature. Toss the lettuce and eggs with the dressing. Distribute on individual salad plates. Place 4 crostini on each plate, and top each one with about 1 tablespoon of the mushrooms. Sprinkle with a little parsley, and serve. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]

" 70369,"Polipo alla Triestina 1 1/2 lbs. braised octopus Salt & pepper to taste 6 tbs. spoons olive oil 12 Ruby potatoes skin on (boiled, slightly cooled and cut in half) 3 tbs. red wine vinegar 1 red onion, thinly sliced 4 cups small colorful tomatoes (cherry/grape/heirloom) 1 bunch chives or scallions 1 lemon Instructions: Cut the tentacles away where they join the head, clean the octopus head by squeezing out the core with your fingers and cut the head into thin slices. Cut the tentacles into 1 inch pieces. In the meantime warm some olive oil in the skillet. Once the oil is hot add the octopus pieces, cover for about a minute and then saute until crispy. Remove from pan and gently toss the tentacles with the potatoes in a large mixing bowl. Pour in the vinegar, onion and tomatoes and continue to gently toss to coat well. Toss in some chives and plate on desired vessel, sprinkle with chives. Serve immediately. ","[Barolo, Barbaresco, Amarone, Rioja]" 70370,"Bechamel Mac and Cheese 3/4 cup whole milk 1/4 cup chicken stock 1/2 teaspoon salt 3 tablespoons butter 1 1/2 tablespoons all-purpose flour 1/4 cup grated Parmesan 1/4 cup grated Cheddar 4 cups cooked macaroni pasta Instructions: Over medium heat in a saucepan, heat the milk with the stock and salt, stirring throughout. Continue to heat the milk mixture over medium heat, and then reduce to low heat once the milk has begun to froth or simmer.
Next, in a second saucepan, heat the butter until melted. Stir in the flour. Reduce the heat to low and stir until well incorporated. Remove from the heat when it is a pale tan color (a blond roux).
Once the roux has thickened, slowly stir into the milk mixture to blend. Continue to stir over low heat until well incorporated. Finally, remove from the heat and whisk in the cheeses. Once mixed, add the pasta, again stir well and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70371,"Sunny's Simple Gochujang Grilled Cheese Sandwich 2 teaspoons gochujang, or more to taste 4 slices white bread (I like Wonder Bread, for extra credit and nostalgia)
4 tablespoons unsalted butter
4 slices American cheese
Instructions: Spread the gochujang on one side of each of 2 slices of bread. Add 2 tablespoons butter to a large nonstick pan over medium-high heat. (If the butter begins to brown immediately, turn down the heat a bit.) Swirl the melting butter around the pan to coat. Add the 2 pieces of prepared bread to the pan, gochujang-side up. Move them around to absorb the melted butter. Layer 2 pieces of cheese on each slice and top each with the final 2 pieces of bread. Cook on one side until a peek at the underside reveals a golden brown crust, then carefully flip, adding the remaining 2 tablespoons butter to the pan and tucking it underneath the sandwiches. Cook until the other side is golden. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 70372,"Shrimp a La Diabla (Camarones a la Diabla) 1/2 cup vegetable oil 4 cups dry Yunnan chiles 2 tablespoons granulated garlic
2 tablespoons salt
1 tablespoon ground black pepper
4 tablespoons melted butter 2 1/2 pounds shrimp, shelled and deveined
Serving suggestions: rice and beans, corn or flour tortillas Instructions: Heat a large skillet over medium heat; add vegetable oil, then add the Yunnan chiles. Fry until the chiles are a dark red color, about 5 minutes. Add chiles to a 64-ounce blender along with the garlic, salt, pepper, 2 tablespoons melted butter and 2 cups water. Blend together until you have a thick, smooth consistency, about 3 minutes. Heat a large skillet over medium heat, then add blended diabla sauce and bring to a boil (see Cook's Note). Heat a separate skillet over medium heat and add remaining 2 tablespoons melted butter. Saute shrimp until they are half cooked, about 3 minutes, then add the diabla sauce. Keep over medium heat until shrimp are fully cooked, another 3 minutes. Serve shrimp with a side of rice and beans and enjoy with corn or flour tortillas. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 70373,"Sheet Pan Sausage and Mushroom Pizza 4 cups all-purpose flour (see Cook's Note) 1 tablespoon sugar 2 teaspoons kosher salt 1 1/4 teaspoons active dry yeast 1 1/2 cups warm water (about 100 degrees F) 1/3 cup plus 2 tablespoons extra-virgin olive oil One 15-ounce can crushed tomatoes 2 garlic cloves, grated Kosher salt and freshly ground black pepper 1 tablespoon olive oil 12 ounces hot Italian sausage, casings removed (about 4 links) 8 ounces cremini mushrooms, trimmed and thinly sliced 6 tablespoons freshly grated Parmesan 1 pound part-skim mozzarella, thinly sliced Torn fresh basil leaves, for serving Instructions: For the dough: combine the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook. Combine the warm water and 2 tablespoons olive oil in a liquid measuring cup. Turn the mixer to low and add the water mixture, mixing until a loose ball forms. (You can also do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the water and oil and stir with a wooden spoon.) Increase the speed to medium-high and knead the dough until smooth and slightly tacky, about 7 minutes. (If using your hands, gather the dough into a ball, turn it out onto a floured surface and knead, dusting your hands and the surface as needed with flour, until the dough is smooth and slightly tacky, about 5 minutes.) Pour the remaining 1/3 cup olive oil into an 11-by-17-inch rimmed baking sheet or rectangular black steel pan. Transfer the ball of dough to the pan, turning to coat it with oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the pan, 1 1/2 to 2 hours. Slide your hands under the dough and lift, gently stretching it to fit the pan. (It's OK if it doesn't stretch to the corners.) For the final rise, loosely cover with plastic wrap and set aside until slightly puffy, 30 to 45 minutes. While the dough rises, position the oven racks in the upper and lower thirds of the oven. If you have a pizza stone, put it on the lower rack. Preheat the oven to its highest bake setting, 500 to 525 degrees F. Once the oven comes to temperature, heat for at least 1 hour before baking your pizza. For the pizza: stir the crushed tomatoes, garlic, 1/2 teaspoon salt and a few grinds of black pepper together in a medium bowl or 2-cup liquid measuring cup until combined. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until it is browned at the edges and no longer pink, about 5 minutes. Transfer to a bowl with a slotted spoon, leaving the rendered fat in the pan. Add the mushrooms to the hot pan and cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are tender, about 4 minutes. Remove to a separate bowl to cool. When the dough has risen and is ready for topping, sprinkle 3 tablespoons of the Parmesan evenly over it all the way to the edges. Arrange the mozzarella over the dough leaving a 1/2-inch border. Spoon the tomato sauce over the cheese leaving some of the cheese exposed. Sprinkle the cooled sausage and mushrooms over the sauce, then sprinkle with the remaining 3 tablespoons Parmesan. Put the pizza pan directly on the pizza stone if using, and bake until the crust is browned at the edges and the cheese is bubbling and browned in spots, 15 to 20 minutes. Remove the pan to a wire rack to cool slightly before removing the pizza from the pan, about 10 minutes. Top with torn basil, cut into squares and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 70374,"Seared Petite Lamb Chops with Rosemary Balsamic Reduction 2 tablespoons finely chopped parsley leaves 1 tablespoon finely chopped rosemary leaves 1 teaspoon minced garlic Kosher salt 6 (4-ounce) double lamb rib chops (2 ribs) with bones attached, ribs frenched 2 teaspoons freshly ground black pepper 1 tablespoon olive oil 2 tablespoons minced shallots 1 cup balsamic vinegar 1 large or 2 small rosemary sprigs 2 tablespoons butter 3 tablespoons extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F. In a small bowl, combine olive oil, parsley, rosemary, and garlic. Season with salt, to taste. Set aside. Set a 12-inch oven-safe saute pan over medium-high heat. Season the lamb with 1 tablespoon of salt and 1 1/2 teaspoons of the black pepper. Add 1 1/2 teaspoons of the oil to the saute pan and place the lamb, fat side down, in the pan. Sear the lamb until the fat has rendered and the skin is golden brown, about 3 minutes. Continue to cook the lamb, turning to cook evenly on each side, about 2 minutes each side. Baste them with the herb and oil mixture. Transfer the pan to the oven and cook until the lamb is rare, about 5 minutes. Alternatively, you can grill the lamb chops. Make the balsamic drizzle while the lamb is cooking: Set a 1-quart saucepan over medium heat and add the remaining 1 1/2 teaspoons of olive oil. Once the oil is hot, add the shallots to the pan and sweat until translucent, about 1 minute. Add the garlic to the pan and sweat for 30 seconds. Pour the balsamic vinegar into the pan and bring to a boil. Add the rosemary and allow the balsamic to gently boil and reduce until only about 1/4 cup of balsamic remains, about 10 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from the heat and swirl the butter into the pan. Remove the rosemary sprigs before using. When the lamb is rare, remove from the oven and let rest for 5 minutes before serving. To serve, slice each double chop in half, and drizzle with the balsamic reduction. ","[Pinot Noir, Barolo, Syrah, Tempranillo]" 70375,"Southern-Style Sushi 1 1/4 cups cooked long-grain rice, at room temperature 1/4 cup leftover gorgonzola cream sauce, plus more for dipping 2 tablespoons crumbled gorgonzola 2 tablespoons leftover barbecue butter, softened 4 leftover stalks grilled asparagus from Grilled Flank Steak with Gorgonzola Cream Sauce and Asparagus, cut into thirds, recipe follows 6 ounces leftover grilled flank steak, from Grilled Flank Steak with Gorgonzola Cream Sauce and Asparagus, cut into 12 1/2-inch-wide slices, recipe follows Kosher salt and freshly ground pepper 1 tablespoon salted butter, plus 1 stick slightly softened 1 shallot, minced 1 cup heavy cream 1/4 pound gorgonzola cheese,crumbled Kosher salt and freshly ground pepper 1 1/2 pounds flank steak 2 tablespoons olive oil 1 tablespoon sugar 1/4 cup paprika 1/4 teaspoon onion powder 2 pounds large asparagus, trimmed Instructions: Combine the rice, cream sauce and gorgonzola in a large bowl until the rice is coated and creamy. Form 1 heaping tablespoon of rice into a small sushi-like cylinder. Repeat to make 12 pieces. Place a small dollop of the butter on each cylinder and top with a piece of asparagus, pressing gently into the rice. Refrigerate the rice cylinders until set, about 10 minutes. Wrap a slice of steak around each rice piece and season with salt and pepper. Serve with additional sauce for dipping. Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm. Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing. Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate. Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total. Reserve 4 stalks for the sushi. Reserve a quarter of the steak for the sushi; cut the rest into -inch-thick slices. Top with the gorgonzola cream sauce, reserving about 1/2 cup for sushi, and serve with the asparagus and some barbecue butter. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70376,"Corny Mango Salmon 1 cup mango nectar 1 mango, diced 1/2 cup all-purpose flour 1/2 cup cornmeal 2 teaspoons sugar 1 teaspoon salt 4 (6-ounce) center-cut salmon fillets with skin Freshly ground black pepper 1 tablespoon extra-virgin olive oil 1 tablespoon butter Instructions: In a small saucepan over high heat, bring mango nectar and mango to a boil. As mango begins to break down, press down on it with a fork or potato masher, to mash it. Continue cooking until mango cooks down to form a chunky puree, about 15 minutes. Remove half to serve as a sauce. Set the other half aside for dredging. On a large plate, mix together flour, cornmeal, sugar and salt. Preheat a large skillet. Season salmon with salt and freshly ground black pepper. Brush glaze over top of salmon, then dredge in cornmeal mixture. Add oil and butter to skillet. Over high heat, sear salmon cornmeal mixture face down until golden, about 6 to 8 minutes for medium rare, flipping halfway through to crisp skin. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70377,"Chicago Style Italian Sausage and Pepper Deep Dish Pizza 1 recipe basic pizza dough, recipe follows 3 tablespoons olive oil 4 cups thinly sliced yellow onions Salt and freshly ground black pepper 4 cups thinly sliced green bell peppers 1 pound Italian sausage, crumbled 1/2-pound provolone, sliced 2 cups button mushrooms, sliced 2 cups your favorite tomato sauce 1/2-pound mozzarella, sliced 1 package active dry yeast 2 teaspoons sugar 1 cup warm water (110 degrees F) 1/4 cup lard or vegetable shortening 3 to 4 cups all-purpose flour 2 teaspoons salt Olive oil Instructions: Divide the dough in half. Roll each half into a 12-inch circle, about 1/2-inch thick. Press the dough into 2 greased 12-inch deep-dish pizza pans. Cover with a clean dish towel and let rise 30 minutes. Preheat the oven to 400 degrees F. In a large saute pan, over medium heat, add 2 tablespoons of the olive oil. When the oil is hot, add the onions. Season with salt and pepper and saute for 2 minutes. Add the peppers, season with salt and pepper, and continue to saute for 3 minutes. Remove from the heat. Transfer to a bowl and set aside. In the same pan, over medium heat, add the sausage and render for 4 to 6 minutes. Remove and drain on paper towels. Lay 1/4-pound of the sliced provolone on the bottom of each pizza. Spoon 1/2 the onion and pepper mixture over each pizza. Sprinkle 1/2 of the sausage over the onion mixture on each pizza. Scatter 1 cup sliced mushrooms over sausage. Spread 1 cup of the tomato sauce over the top of each pizza. Layer 1/4-pound mozzarella slices over top of each pizza. Drizzle with remaining olive oil. Bake the pizzas for 25 to 30 minutes or until golden brown. Remove the pizza from the oven and cut into individual servings. In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 70378,"Shrimp and Littleneck Clams with Wild Rice Waffles 1 tablespoon olive oil 12 large shrimp, peeled and deveined 3 tablespoons unsalted butter 1 large onion, coarsely chopped 3 cloves garlic, finely chopped 1 large carrot, peeled and coarsely chopped 1 Granny Smith apple, peeled, cored and coarsely chopped 2 tablespoons Mesa Curry Mix, recipe follows 1 cup white wine 6 cups shrimp stock 1/2 cup heavy cream
1/2 cup coconut milk
2 tablespoons light brown sugar Salt and freshly ground pepper 14 littleneck clams, scrubbed 2 tablespoons olive oil 1 Spanish onion, finely chopped 2 garlic cloves, finely chopped 2 cups cooked wild rice 1 1/4 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1 cup milk 1/4 cup buttermilk 2 large eggs 1/2 cup brown sugar 2 tablespoons honey 1 large ripe mango, peeled, pitted and coarsely chopped 2 sticks unsalted butter, slightly softened 3 tablespoons finely chopped cilantro 3 tablespoons ancho cl powder 1 teaspoon cayenne pepper 2 teaspoons cumin seeds, ground 2 teaspoons coriander seeds, ground 2 teaspoons fennel seeds, ground 1 teaspoon ground cardamom 2 teaspoons turmeric 2 teaspoons ground black pepper 1 teaspoon cloves Instructions: Heat the oil in a medium saute pan over high heat until almost smoking. Season the shrimp with salt and pepper to taste and saute for 1-2 minutes on each side until almost cooked through. Heat the butter in a medium saucepan over medium heat. Add the onions, garlic, carrots, apples and curry and cook until soft. Raise the heat to high, add the wine and cook until reduced. Add the stock and cook until reduced by half. Reduce heat to medium, whisk in the cream, coconut milk and brown sugar and cook until slightly thickened. Add the shrimp and the clams and cook until the clams open. Season with salt and pepper to taste. Preheat your Belgian waffle iron. Heat the olive oil in a large skillet, preferably nonstick, over medium-high heat. Add the onions and cook, stirring, until lightly browned. Add the garlic and cook for 1 minute more. Add the wild rice and stir just until the mixture is well combined, season well with salt and pepper to taste. In a large bowl, whisk together the flour, baking powder and baking soda. In another bowl, beat together the milk, buttermilk and eggs. Pour the liquid ingredients over the dry ingredients and stir together with the whisk until just combined. Stir in the wild rice mixture. Lightly butter the grids of the waffle iron, if needed. Spoon out 1 cup of batter onto the hot iron. The batter will be thick so spread with a metal spatula. Close the lid and bake until the waffle is golden and crisp. Remove from the iron and cut into quarters. Heat the brown sugar and honey in small saucepan over medium-high heat until sugar has melted and is bubbling. Add the mango and cook over medium-low heat until the mango is soft and caramelized. Place in a food processor and process until smooth, remove to a bowl and let cool. Place butter in a food processor and add mango puree and process until smooth. Fold in cilantro, scrape into a medium ramekin and refrigerate until firm, about 1 hour. Assemble: Ladle the sauce into a bowl. Place 3 shrimp and 4 clams in each bowl. Top with 2 waffle quarters and a dollop of the candied mango butter. Sprinkle with chopped cilantro. Combine all ingredients in a small bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 70379,"Cuban-Style Bread 1 pint ice water 1 tablespoon salt 1 tablespoon sugar 1 ounce shortening (lard or vegetable) 1 ounce (4 packets) dry yeast 1 1/2 pounds flour, plus more if necessary Oil, for coating Palmetto leaves, for creating a seam (unbleached or colored shoe strings can be used) Instructions: In a mixing machine fitted with a dough hook, add the water, salt, sugar, shortening, and yeast. Add the flour slowly, making a stiff dough that is silky smooth. Turn dough out into a large oiled bowl, cover with a cloth. Place dough in a warm place, and allow to double in bulk. Turn the dough out onto a lightly floured surface. Pound and knead the dough, until it is silky smooth. Return the dough to the bowl, cover, and let rise again, until doubled in bulk. Meanwhile, sterilize the palmetto leaves or shoe strings by soaking them in boiling water. Portion dough into 10-ounce loaves. As a loaf is formed, immediately place a palmetto leaf or shoestring down the length of the loaf, and turn the loaf over onto a baking sheet, leaf/string side down. Repeat with the remaining loaves. Let the dough rise, leaf side down, for 30 minutes. Preheat the oven to 400 degrees F. Bake loaves until they are golden brown, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 70380,"Potato Rolls 1 medium baking potato (about 6 ounces) 1/2 cup hot water (115 degrees F) 2 large eggs, at room temperature 2/3 cup sugar (4 1/4 ounces) 2 1/4 teaspoons rapid rise yeast (1/4 ounce package) 1 teaspoon fine salt 4 1/4 to 1/2 cups all-purpose flour (13 1/8 ounces) 1/2 cup unsalted butter (1 stick), at room temperature, plus more for brushing Instructions: Cook the potato in a microwave on HIGH until soft and it squeezes easily, using the designated baked potato setting, or up to 15 minutes. Peel and pass the warm potato through a potato ricer or food mill into a large bowl. (You should have 1 cup pureed potato.) Stir the hot water, eggs, half the sugar and yeast into the potato. Add 2 cups of the flour and the salt and mix with a wooden spoon to make a sticky, shaggy dough. Cover the bowl tightly with plastic wrap and set aside in a warm place until the dough doubles in volume, about 1 1/2 hours. Beat the butter with the remaining 1/3 cup sugar in a standing mixer fitted with the paddle attachment until light and fluffy. Switch to the dough hook and add the risen dough to the creamed butter. Continue to mix on low until the butter and dough come together, about 1 minute. (Stop the mixer and scrape down the bowl if needed; the dough will be very sticky.) Gradually add the remaining 2 1/4 cups of flour, about 1/4 cup at a time, to make a shaggy dough that pulls away from the side of the bowl. Continue kneading on medium speed until dough is smooth but still tacky, about 3 to 4 minutes. Turn dough onto a lightly floured work surface and knead by hand until dough is smooth and no longer tacky, 1 to 2 minutes more. (If the dough is still sticky, gradually add 1/4 cup flour.) Shape dough into a ball. Brush a large bowl with butter and turn dough around in bowl to coat lightly. Cover bowl tightly with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 1/2 hours. Generously butter two 9-inch round or square cake pans. Turn the dough out of the bowl and pat into a rectangle about 16- by 8-inches, gently pressing out excess air. Divide the dough into 32 equal portions, about an ounce each, with a pizza wheel or bench scraper. (If you don't have a scale, divide the dough in half lengthwise, then in half crosswise. Cut each of those four sections into 8 equal-sized rolls.) Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space in between each roll. (See Cook's Note) Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes. Position a rack in the center of the oven and preheat to 375 degrees F. Bake rolls until golden brown and puffy, and an instant-read thermometer inserted into the center of the rolls registers 190 degrees F, about 40 minutes. Remove rolls from the oven and quickly brush the tops with soft butter. Cook the rolls in the pan for about 10 minutes before turning them out onto a rack in one piece. Cool slightly. Serve warm or at room temperature in one piece or pulled apart as individual rolls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70381,"Lemon Cream Meringue Pie Flaky Pie Dough for a one-crust pie, about 10 ounces, recipe follows 2 cups milk 2/3 cup sugar 3 to 4 medium lemons 1/4 cup cornstarch 4 egg yolks 2 tablespoons unsalted butter, softened 4 egg whites 2/3 cup sugar Pinch salt 1 1/4 cups all-purpose bleached flour 1/4 teaspoon salt 1/8 teaspoon baking powder 8 tablespoons (1 stick) cold unsalted butter 2 to 3 tablespoons cold water 2 1/2 cups (about 11 ounces) all-purpose bleached flour 1/2 teaspoon salt 1/4 teaspoon baking powder 16 tablespoons (2 sticks) cold unsalted butter 4 to 6 tablespoons cold water Instructions: To make the filling, combine milk and sugar in a nonreactive saucepan, preferably enameled iron. Strip the zest from the lemons with a sharp vegetable peeler, making sure you remove the yellow zest but none of the white pith beneath. If you do remove some of the white pith, scrape it off the strips of zest with the point of a paring knife and discard it. Add the zest to the milk and sugar and bring to a simmer over low heat. Remove from heat and allow to steep for 5 minutes; remove the strips of zest with a slotted spoon or skimmer and discard them.
Squeeze lemons to make 1/2 cup strained juice. Place juice in a mixing bowl and whisk in cornstarch, then yolks. Return milk and sugar mixture to a boil over low heat and whisk about a third of the boiling milk into the lemon juice mixture.
Return remaining milk and sugar mixture to a boil once more and whisk the lemon juice and yolk mixture back into it, whisking constantly until the filling comes to a boil and thickens. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in butter and pour into a nonreactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. (If you prepare the filling in advance, let it come to room temperature before proceeding.)
Set a rack at the middle level of the oven and preheat to 350 degrees. Roll out the dough to make bottom crust and arrange in pan. Chill crust until firm.
To bake the crust, pierce it all over with the tines of a fork at 1/2-inch intervals. Line it with a disk of parchment or waxed paper and fill with cherry stones or dried beans. Bake about 20 minutes, until lightly colored. Remove paper and beans and continue baking until the crust is a deep golden brown. Cool crust on a rack.
Spread the cooled filling evenly in the cooled crust.
Set a rack at the middle level of the oven and preheat to 400 degrees.
To make the meringue bring a small pan of water to a boil. Lower heat so that water simmers. Combine egg whites, sugar and salt in the bowl of the mixer or if you are using a hand whisk another heatproof bowl. Place bowl over pan of simmering water and whisk gently for about 2 minutes, until egg whites are hot (about 140 degrees) and sugar has dis solved. Whip meringue on medium speed until it has cooled and is able to hold a shape, but it should not be dry. Distribute spoonfuls of the meringue all over the top of the pie, then use the back of a spoon or a small offset metal spatula to spread the meringue evenly. It should cover the top of the pie and touch the edges of the crust all around. Here and there, bring up the surface of the meringue so that it is swirled. Place the pie on a cookie sheet and bake for about 5 to 10 minutes, until the meringue is colored evenly. Cool on a rack. To mix the dough by hand, combine flour, salt and baking powder in a medium-sized mixing bowl and stir well to mix. Cut butter into 1tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible.
Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough, a tablespoon at a time for the larger quantity, until the dough holds together easily.
To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible about 15 pulses in all.
Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough,one tablespoon at a time for the larger quantity, until the dough holds together easily.
Turn the dough out onto a lightly floured surface and form it into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70382,"Sauteed Flank Steak 1/4 cup olive oil 1/4 cup dark balsamic vinegar 1 teaspoon kosher salt 1 teaspoon ground pepper 16- to 24-ounce flank steak 2 cups julienned zucchini 4 portions mashed potatoes 1/2 cup prepared veal stock, warmed Instructions: In a mixing bowl, blend the oil, balsamic, salt and pepper. Then pour the marinade over the flank steak in a pan. Allow the steak to marinade for 20 to 30 minutes.
For the zucchini, heat a shallow saucepan over high heat and bring 4 cups of water to a boil. Reduce the heat and add the zucchini to the water and simmer for 2 minutes. Remove from the water and place in a colander to drain.
To prepare the steak, heat a large saute pan over high heat until the verge of smoking. Remove the steak from the marinade and remove any excess marinade before cooking. Then reduce the heat and place the steak in the pan. Cook the steak on each side for 4 to 5 minutes, turning to avoid scorching. If the steak begins to crust or brown, reduce the heat. After cooking to desired temperature, remove from the pan and allow the steak to rest.
To build the plate, add a portion of hot potatoes, steamed zucchini and steak, sliced on bias. Then finish with the veal stock. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 70383,"Rise and Shine 8 ounces espresso 4 ounces sweetened condensed milk
4 ounces anisette, preferably Anise del Mono
4 star anise pods Ground cinnamon, for garnish
Instructions: In a cocktail shaker, add a scoop of ice, the espresso, sweetened condensed milk and anisette. Shake well until thoroughly combined and chilled. Add ice and star anise to rocks glasses and pour over the ice. Garnish with the ground cinnamon. ","[Brunello di Montalcino, Barolo, Rioja]" 70384,"Garlic Whole Roasted Cauliflower 1 large head cauliflower (2 1/2 to 3 pounds) 6 sprigs thyme 6 cloves garlic (3 smashed, 3 thinly sliced) 2 bay leaves 2 teaspoons coriander seeds 2 teaspoons black peppercorns 2 stalks celery, roughly chopped 1 shallot, roughly chopped Zest of 1 lemon (in wide strips) 1 cup dry white wine 1/4 cup sugar Kosher salt 1/4 cup extra-virgin olive oil Freshly ground pepper 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 450 degrees F. Trim the cauliflower: Cut the stem flush with the bottom. Cut a few slits into the core extending into the thick branches of the cauliflower (keep the florets intact). Put 3 thyme sprigs, the smashed garlic, bay leaves, coriander seeds and peppercorns on a square of cheesecloth and tie into a bundle. Combine 12 cups water, the celery, shallot, lemon zest, wine, sugar, 1/3 cup salt and the cheesecloth bundle in a pot large enough to submerge the cauliflower. Bring to a boil, whisking to dissolve the salt and sugar. Carefully add the cauliflower core-side down and cook until there is a slight resistance when pierced with a knife, about 15 minutes. (It's OK if the top of the cauliflower pops up during cooking.) Remove the cauliflower to a baking sheet. Meanwhile, make the garlic oil: Combine the remaining 3 thyme sprigs, the sliced garlic, olive oil, 1/2 teaspoon salt and a few grinds of pepper in a small saucepan. Cook over medium heat until the garlic starts browning, 3 to 5 minutes. Discard the thyme. Brush the cauliflower with half of the oil, leaving the sliced garlic behind. Roast the cauliflower until browned and tender, 30 to 40 minutes, brushing halfway through with the remaining garlic oil; reserve 1 teaspoon garlic oil and the sliced garlic. Transfer the cauliflower to a cutting board or platter using a spatula. Add the parsley to the reserved garlic oil and spoon over the cauliflower. Cut into wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 70385,"Poached Apple -Tufahia 6 cooking apples 2 cups finely chopped walnuts 1/2 cup sultanas or raisins 1 1/2 cups sugar 2 cups water 1 cup heavy cream, whipped Instructions: Preheat the oven to 350 degrees F. Peel and core the apples. Mix the walnuts and sultanas in a small bowl. Arrange the apples on a baking dish, and fill the cavities with the walnut mixture. Dissolve the sugar in the water in a small bowl and pour it over the apples. Bake until the apples are soft but not soggy, about 15 to 20 minutes. Remove the apples from the oven and arrange them on serving plates. Serve at room temperature or cold garnished with whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 70386,"Kritsoff St.Johns Red Chicken 2 roast chickens, cut up 2 cups barbecue sauce Instructions: Arrange chicken pieces on a rack sprayed with vegetable oil in a baking pan. Using a pastry brush or spoon, cover with barbecue sauce. Bake 20 minutes in a preheated 375 degree oven. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 70387,"Blackened Chicken Pasta 1 pound penne 1 tablespoon olive oil
4 boneless, skinless chicken thighs
1 cup sliced button mushrooms
1/2 cup diced tomatoes
1/4 cup sliced green onions
1 teaspoon minced garlic
2 cups heavy cream
1/4 cup shredded Parmesan Creole seasoning, to taste
Instructions: Cook the penne, then drain and set aside. Place olive oil in a large saucepan over medium heat and add chicken; cook until cooked through, turning chicken halfway through. Remove from pan and slice into bite-sized pieces. Return chicken pieces to pan with mushrooms, tomatoes, green onions and minced garlic. Saute together while tossing occasionally for 2 minutes. Add heavy cream, Parmesan, Creole seasoning and noodles to chicken and vegetables and cook, stirring frequently to heat noodles and melt cheese. Taste and add more Creole seasoning until it's just right. If you are brave enough to toss all the ingredients in the pan, do it! We love to catch the flame just right and it creates a wonderful show for the guests to watch. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 70388,"Sweet and Sour Pork 3 tablespoons roasted whole soya beans (soy) or dry-roasted peanuts* 1 teaspoon crushed dried chiles Freshly cracked white pepper 4 ounces pineapple juice 4 ounces canned pineapple 3 tablespoons fresh lime juice 2 pork loin steaks (chops), trimmed of fat 2 tablespoons groundnut oil (peanut) Light soy sauce Splash Shaohsing rice wine or dry sherry Freshly cracked white pepper Cooked rice Choi Sum Salad, recipe follows, for service 7 ounces Choi Sum leaves (flowering Chinese cabbage) or baby bok choy, washed, trimmed and sliced 4 ounces sugar snap peas, washed 2 large carrots, julienned 1 red bell pepper, sliced 1 yellow bell pepper, sliced 8 ounces canned pineapple, sliced 2 spring onions (green), finely sliced 2 to 3 tablespoons groundnut (peanut) or olive oil 7 tablespoons pineapple juice 2 tablespoons light soy sauce 1 tablespoon rice vinegar or cider vinegar Pinch freshly cracked black pepper Instructions: To make the coating: Add the soya beans, dried chiles, and white pepper to a grinder and whiz until coarsely ground. Transfer the mixture to a shallow bowl. To make the sauce: Put the pineapple juice, pineapple, and lime juice into a blender, and whiz to a paste. To make the pork: Using a meat mallet or rolling pin, bash the pork steaks until they are half their thickness. Press the pork steaks into the spice mix, pressing down so that the mixture sticks to the meat, turn and coat the other side.
Heat a wok or pan over a high heat, and add the groundnut oil. Add the pork steaks to the hot oil, and cook for 2 minutes, or until browned. Turn them over and cook the other side for 2 minutes, or until they are fully cooked. Remove the pork steaks from the wok, and set them aside in a warm place.
Pour the sweet and sour sauce into the wok, and cook for 1 to 2 minutes, or until the sauce has reduced and thickened naturally. Season further, if required, with light soy sauce, rice wine and pepper.
Serve the sauce poured over the chops with a side of rice and Choi Sum Salad. To make the choi sum: Toss the choi sum leaves, sugar snap peas, carrots, red bell pepper, yellow bell pepper, pineapple, and spring onions together in a large serving bowl. To make the dressing: Mix the groundnut oil, pineapple juice, light soy sauce, rice vinegar, and black pepper in a small bowl, and stir well. Then, pour the dressing mixture over the salad just before serving. Toss well, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70389,"Burnt Orange Campari 2 oranges, sliced 2 tablespoons/30ml honey 2 tablespoons/30ml confectioners' sugar Pinch cayenne Salt 1 ounce/30ml Campari 1 ounce/30ml vodka Juice of 1 orange Club soda Instructions: Preheat the oven to 350 degrees F (180 degrees C). For the burnt oranges: Lay the orange slices on a parchment-lined baking sheet. Drizzle with honey, making sure to cover them. Sprinkle with the confectioners' sugar and cayenne, and season with salt. Bake until the oranges are charred and slightly translucent, flipping halfway through, about 35 minutes. Let cool. For the cocktail: Place one burnt orange slice in a glass and add ice. Pour in the Campari, vodka and orange juice. Top with club soda. Garnish with another burnt orange slice. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Ros]" 70390,"Cucumber Salad with Fresh Coconut 1 tablespoon grapeseed oil 1/2 teaspoon brown mustard seeds 1 tablespoon honey 1/2 teaspoon minced ginger Juice of 1 lime 1 cucumber, washed and cut into thin slices 1/4 cup red onion, thinly sliced 1 green onion, chopped 1/4 cup cashews, roughly chopped 1 small red cl, seeds removed and minced 1/4 cup grated fresh coconut, plus more for garnish A pinch of salt Instructions: Heat the oil in a small skillet over medium-high heat. Add the mustard seeds and fry until they begin to pop, about 1 minute. Add to a small bowl along with the honey, ginger and lime juice, and whisk well. Set aside. Put the cucumbers, red onions, green onions, cashews, cl and coconut onto a platter. Pour over the dressing and garnish with more coconut. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 70391,"Spinach, Pear, and Frisee Salad with Curried Cashews 3 tablespoons white wine vinegar 3 tablespoons Dijon mustard 2 tablespoons honey 3 tablespoons sesame seeds, toasted 1 teaspoon minced garlic Kosher salt and freshly ground black pepper 1/2 cup vegetable or peanut oil 3/4 cup cashews (about 3 ounces) 1 tablespoon unsalted butter, melted 1 teaspoon chopped fresh rosemary 1 teaspoon curry powder 1 teaspoon dark brown sugar 1/2 teaspoon kosher salt 1/8 teaspoon cayenne, or more, to taste 1/2 pound bacon, sliced (about twelve 1/4-inch-thick slices) 12 cups loosely packed spinach leaves, washed well, dried, stems trimmed and torn into pieces if leaves are large 6 cups loosely packed frisee, stems trimmed, washed, dried, and torn into bite-size pieces 2/3 cup thinly sliced red onions 3 small pears, halved, cored, and thinly sliced 6 small bunches grape Instructions: To make the vinaigrette, whisk together the vinegar, mustard, honey, sesame seeds, garlic, and salt and pepper, to taste, in a bowl. Gradually whisk in the oil. Set aside. To make the curried cashews, preheat the oven to 400 degrees F. On a baking sheet, toast the cashews until golden, 8 to 10 minutes. Meanwhile, combine the melted butter, rosemary, curry powder, brown sugar, salt, and cayenne in a bowl. Add the toasted cashews while they are still hot and toss with a rubber spatula so they are thoroughly coated with the spices and butter. Leave the oven on to cook the bacon. Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and cut the slices into 1-inch pieces. Keep the bacon warm. In a large bowl, combine the spinach, frisee, red onions, and sliced pears. Toss with enough vinaigrette to coat everything well. Divide the salad among 6 plates. Garnish each salad with pieces of warm bacon and spiced cashews. Set a grape cluster on the side of each salad. The bacon can be cooked ahead, stored in the refrigerator, and reheated. The cashews can be cooked early in the day and stored at room temperature. The vinaigrette can be stored refrigerated, tightly covered, for several days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 70392,"Sunday Rib Roast One 3-rib standing rib roast (7 to 8 pounds) 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper Mustard Horseradish Sauce, recipe follows 1 1/2 cups good mayonnaise 3 tablespoons Dijon mustard 1 1/2 tablespoons whole-grain mustard 1 tablespoon prepared horseradish 1/3 cup sour cream 1/4 teaspoon kosher salt Instructions: Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
Preheat the oven to 500 degrees F (see Cook's Note).
Place the oven rack on the second lowest position.
Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.
Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.
Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 70393,"Stuffed Pork Chop 1 cup plus 2 teaspoons kosher salt 1 cup dark brown sugar 1 tablespoon whole black peppercorns 1 tablespoon ground mustard 2 cups apple cider vinegar 1 pound ice cubes 4 double-thick, bone-in loin pork chops (1- to 1 1/2-inches thick; about 12 ounces each) 1 1/2 cups cornbread crumbs 1/4 cup walnuts 1/4 cup dried cherries 2 tablespoons golden raisins 1 1/2 teaspoons freshly ground black pepper 2 teaspoons fresh sage 1/4 cup low-fat buttermilk Vegetable oil Instructions: Place 1 cup of the salt, the brown sugar, peppercorns, mustard and vinegar in a 6-quart container and stir until the salt and sugar dissolve. Let the mixture sit for 5 to 10 minutes. Add the ice cubes and stir to melt most of the ice. Add the chops and make sure they are submerged in the brine. Cover and refrigerate 25 minutes. Preheat the oven to 500 degrees F with the oven rack in the center of the oven. Remove the chops from the brine, rinse and pat dry. Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop. Combine the cornbread, walnuts, dried cherries, raisins, pepper, sage, 2 teaspoons salt and the buttermilk in a mixing bowl. Place about 1/4 cup of the stuffing into the pocket of each chop. Brush both sides of each chop with the oil.
Heat a cast-iron skillet until smoking hot, about 600 degrees F. Add the chops to the pan and cook until well seared, about 5 minutes per side. Transfer the pan to the oven and cook about 12 minutes more or until the internal temperature of the chops reaches 140 degrees F for medium. Be sure to temp the chops in the thickest part of the meat close to the bone, not in the stuffing. Let the chops rest 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 70394,"Dark Chocolate Chai Cookies 4 ginger tea bags 1 1/2 cups sugar
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon finely ground black pepper
1/4 teaspoon kosher salt
2 sticks unsalted butter, at room temperature
1 large egg
1 teaspoon pure vanilla extract
1 cup dark chocolate chips
Instructions: Bring 2 cups water to a simmer in a small saucepan and add the tea bags and 1 cup sugar. Simmer 3 minutes, then remove and discard the tea bags (to keep the syrup from getting too bitter). Boil the tea until reduced to a syrup, about 10 minutes. You should have about 1/3 to 1/2 cup tea syrup. Let cool completely. Whisk together the flour, cinnamon, ginger, baking powder, allspice, cardamom, cloves, pepper and salt in a medium bowl. Beat the butter and remaining 1/2 cup sugar together in a bowl using an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in 1/4 cup tea syrup, then the egg and vanilla, until smooth. (Reserve the remaining tea syrup for another use; see Cook's Note.) Reduce the mixer speed to low and beat in the flour mixture until just combined. Divide the dough in half, wrap in plastic and form into two 7-by-2-inch logs. Refrigerate until firm, at least 4 hours or up to overnight. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Slice the logs into rounds about 1/3-inch thick, discarding the very end pieces. Arrange on the baking sheets about 1 inch apart. Bake the cookies, switching and rotating the baking sheets halfway through baking, until crisp and light golden on the edges, 14 to 16 minutes. Let the cookies cool completely on racks. Melt the chocolate in a small bowl in a microwave on 50 percent power, stirring every 30 seconds, until melted. Stir until smooth. Pour the chocolate into a sandwich-size resealable plastic bag and snip a tiny piece off one corner with scissors. Drizzle the chocolate in a zigzag pattern over the cookies. Let the chocolate harden before serving. ","[Pinot Noir, Barbera, Tempranillo, Grenache Blanc]" 70395,"Parmigiano and Herb-Fortified Stock 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied 1 onion, quartered 2 ribs celery, sliced on angle 2 carrots, sliced on angle Peeled rind of 1 lemon 2 fresh bay leaves 4 cups chicken stock 12 cups (3 quarts) water 24 ripe organic vine tomatoes or large plum tomatoes Several cloves garlic, crushed Extra-virgin olive oil, for liberal drizzling Instructions: Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer. Heat the oven to 500 degrees F. For the Roasted Tomatoes: Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 70396,"Lavender Cake 2 1/2 cups cake flour 8 tablespoons vanilla instant pudding mix 1 tablespoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon kosher salt 5 whole eggs 2 teaspoon vanilla extract 1 cup milk 1/4 cup half-and-half 3/4 cup butter 1 1/2 cups sugar 3 ounces sour cream 2 tablespoons mayonnaise 25 drops lavender liquid herbal extract 1/4 teaspoon star anise extract 3 drops purple food color gel Vegetable oil cooking spray Lavender Buttercream, recipe follows 48 rice paper feathers, for garnish (see Cook's Note) 24 fresh edible lavender flower petals, for garnish 24 large candy pearls, for garnish Edible glitter 4 pounds butter, softened 8 ounces high ratio shortening (recommended: Sweetex) 8 cups confectioners' sugar, sifted 4 tablespoons vanilla extract 2 tablespoons lemon extract 3/4 teaspoon anise extract 4 tablespoons cherry liqueur 1 tablespoons vodka 20 drops lavender oil (recommended: Herb Farm) 3 to 4 drops purple food color gel Instructions: Preheat the oven to 300 degrees F. Prepare a cupcake pan with 24 cupcake liners. Combine the flour, pudding mix, baking powder, baking soda, and salt in a medium bowl. Crack the eggs into a second bowl and add vanilla extract. Measure the milk and half-and-half into a third bowl. In a 5-quart mixer with the paddle attachment, cream the butter until fluffy. Stop the mixer and scrape down the sides using a spatula. Turn the mixer on first speed, add the sugar, and mix until fluffy. Add the eggs 1 at a time. Scrape down the bowl. Add the sour cream and mayonnaise and incorporate completely. Scrape down the bowl. Add the dry ingredients, alternating with the wet. You will start and end with the dry ingredients. Mix the batter until smooth and no lumps are present. Add the extracts and food coloring gel. Mix well using a spatula until all the color is incorporated completely. Fill the cupcake liners using a 2-ounce scoop. Spray the cupcake pan with the cooking spray this is done after the liners are filled. Bake until golden brown and fluffy, 17 minutes. Let the cupcakes cool completely before decorating. To assemble: Place a round time #809 into a large piping bag. Fill with Lavender Buttercream and generously pipe onto each cupcake. Garnish each cupcake with 2 rice paper feathers, 1 small fresh lavender petals, and 1 large pearl. Sprinkle with edible glitter. In a 5-quart mixer with the paddle attachment, cream the butter and shortening together. On first speed, add the sifted powdered sugar to the bowl in 3 parts. Let each part incorporate into the butter mixture before adding the next. After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes. The buttercream will begin to gain volume and look white and fluffy. Once you bring the buttercream to full volume, add the extracts, liqueur, vodka, and lavender oil and incorporate completely. Add purple food color to desired shade. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 70397,"En Papillote 4 (6-ounce) fish fillets 2 cups fresh vegetables Vinegar, citrus juice, or wine Fresh herbs or other aromatics Salt and freshly ground black pepper 2 tablespoons butter, sliced into 4 pieces En Papillote Variations, recipes follow Instructions: Preheat the oven to 425 degrees F. Mix the seasonings (vinegar, juice, wine, zest, spices, etc.) together in a small bowl; set aside. Fold 4 (20-inch) parchment paper squares in 1/2 lengthwise and cut out a large heart shape. Unfold and arrange on 2 baking sheets. Cook's Note: Aluminum foil can be substituted for parchment paper. Evenly divide the vegetables among the 4 heart-shaped parchment packets. Place fish fillet on top of vegetables and season. Top with a small pat of butter. Fold the top half of the parchment over the fish, overlapping small folds along the edges and sealing. Bake for 10 to 15 minutes, until the parchment paper puffs up. Transfer the parchment packets to plates. Carefully cut the packets open, avoiding the hot steam and serve. En Papillote Variations: Wild Mushrooms en Papillote: Replace the fish fillet with 1 pound mushrooms (equal parts chanterelles, morels, and shiitakes). Add fresh chives, fresh parsley, fresh tarragon, white wine, and increase the butter to 1 tablespoon. Spring Vegetables en Papillote: Replace the fish fillet with 4 cups vegetables like zucchini, eggplant, asparagus, etc. Season the vegetables with thinly sliced garlic, fresh herbs, fresh lemon juice, zest, and salt and pepper. Mediterranean Halibut en Papillote: Top the halibut with pitted kalamata olives, sliced red onion, fresh parsley, fresh lemon juice, and fresh oregano. Add white wine for steaming. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 70398,"Asparagus Wrapped Prosciutto 1/2 cup olive oil 1/4 cup balsamic vinegar 2 teaspoons sugar 3 cloves garlic, finely chopped 1 teaspoon chopped basil leaves 1 teaspoon chopped oregano leaves 1 teaspoon chopped rosemary leaves 8 to 12 stalks asparagus, blanched 8 to 12 thin slices prosciutto 1 head lettuce, optional Tomato wedges, optional Instructions: Mix all ingredients for dressing together and let it set overnight. Do not refrigerate. Marinate the asparagus in the dressing for 10 minutes. Wrap 2 to 3 asparagus with prosciutto. Serve on a bed of lettuce with tomato wedges, if using, and spoon dressing on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 70399,"Grilled Spaghetti 1 1/2 pounds spaghetti Meatballs in BBQ Gravy, recipe follows Extra-virgin olive oil 2 tablespoons scallions, thinly sliced Grated Parmesan For the gravy: 1 pound bacon, sliced into lardons 1/2 cup olive oil 1 carrot, chopped 1 stalk celery, chopped 1 onion, chopped 4 cloves garlic, minced 1 tablespoon fresh rosemary leaves, minced 2 tablespoons brown sugar 1 1/2 glasses Chianti 3 tablespoons cider vinegar 1 small can tomato paste 1 small can chipotle peppers in adobo 3 (28-ounce) cans chopped tomatoes Sea salt, preferable grey Freshly ground black pepper 1 pound ground sirloin 1 large egg 1 tablespoon Worcestershire sauce 2 tablespoons Parmesan, freshly grated 2 tablespoons finely chopped flat-leaf parsley 1 teaspoons dried oregano 1 tablespoon finely chopped basil leaves 1 cup onion, finely chopped 1 cup fine dried bread crumbs 1 clove garlic, minced Sea salt, preferably grey Freshly ground black pepper 1 cup water Instructions: Preheat a grill on medium-high heat. Bring a large pot of salted water to a boil, cook pasta about half way according to package instructions. Drain the pasta and toss lightly with olive oil. Using a grill grate, grill the pasta over medium-high heat for about 3 to 4 minutes. Transfer the grilled pasta to a serving platter and spoon BBQ Gravy over the top. Place meatballs over the top and around the perimeter of the platter and top with more Gravy. Sprinkle with the sliced scallions and grated Parmesan. Heat a large soup pot over medium-high heat. Add the olive oil and heat for 1 minute. When the oil is hot, add the bacon and render. When golden brown and beginning to crisp, add minced carrot, celery, onion, and garlic. Add a pinch of salt and saute vegetables to a light brown. Add rosemary and brown sugar and stir. Add Chianti and vinegar to pot, stir and bring to boil. Add the tomato paste, chipotles in adobo, and the chopped tomatoes. Stir and simmer for 1 to 1 1/2 hours, skimming the top occasionally to remove any scum that forms. While the BBQ gravy is simmering, make the meatballs. In a large bowl, mix together the meat, egg, Worcestershire, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. Add 1/2 cup of water. Knead the water into the meat mixture with your hands. Knead and roll meatballs into about 1 1/2-inch balls. Place them in shallow saucepan on stove, add another 1/2 cup of water over them, and cover. Turn heat to medium, and steam for 35 minutes. Using a slotted spoon, remove the meatballs from the pan. Drain the juice out of the bottom of the pan, return the meatballs to it and cover them with warm BBQ gravy. Serve on top of Grilled Spaghetti. ","[Chianti, Barolo, Syrah, Tempranillo]" 70400,"Anoop's Weekend Roti 1 cup grated cauliflower 1/4 cup chopped fresh cilantro leaves 2 tablespoons grated fresh ginger 1 small green cl, minced 1 tablespoon ground coriander 1 teaspoon salt 1 recipe Roti dough, recipe follows 2 cups whole wheat flour 3/4 cup to 1 cup water Instructions: Put the cauliflower, cilantro, ginger, cl, coriander, and salt into a bowl and mix well.
Take a golf ball-size piece of roti dough and form it into a round disc. Lightly dust a work surface with flour and roll out the disc with a lightly-floured rolling pin until it is a thin patty (like a tortilla). Sprinkle 2 heaping tablespoonfuls of filling onto the surface of the roti and then roll out a second roti into a thin patty and place it over the filling. Press them together and gently roll it a few times with the rolling pin.
Place a large nonstick skillet over medium heat and gently put the roti into it. Cook for a few minutes on the first side, until small bubbly spots appear and then flip it and cook the second side. Remove and keep warm and continue this process until all the rotis are done.
To make roti dough: Combine the flour and water in a bowl and knead until it forms a smooth round ball similar to a stiff pizza dough. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 70401,"Chillout Honeydew Soup with Ham 2 pounds very cold honeydew melon, peeled, halved, seeded, and roughly chopped (about 5 cups of melon) 1/4 cup fresh mint leaves, plus chopped leaves for garnishing 2 tablespoons plus 1 1/2 teaspoons sour cream 1 cup diced serrano ham 1 lime, cut into wedges for serving Instructions: Chill 4 soup bowls in your refrigerator. Place the melon and the mint in a blender and puree. Add the sour cream and continue to process until completely incorporated. Divide the soup between the chilled bowls and sprinkle each with some diced ham and chopped mint. ","[Viognier, Riesling, Vermentino, Gavi]" 70402,"Country Ham Carbonara Salt 2 tablespoons olive oil
1 small sweet onion, chopped
2 cloves garlic, grated
1 pound spaghetti
8 to 10 ounces country ham, cut into small dice, recipe follows (see Cook's Note) 2 cups freshly grated Parmesan 1 cup heavy cream
4 large eggs
Freshly ground black pepper
One 18- to 20-pound smoked ham, water added, ham hock removed One 16-ounce box light brown sugar
1 cup (one 8-ounce jar) clover honey
Instructions: Bring a large saucepan of salted water to a boil. Heat the oil in a medium saucepan over medium-low heat. Add the onion and saute, stirring occasionally, until soft and starting to caramelize, about 20 minutes. Add the garlic and continue to cook until softened, 3 to 5 minutes. Meanwhile, put the spaghetti in the boiling water and cook according to the package instructions, about 8 minutes. Add the ham to the pan with the onions and garlic and cook until just warmed through, about 2 minutes. Whisk together the Parmesan, cream, eggs, 1 1/2 teaspoons salt and some pepper in a bowl. Drain the pasta and transfer to the saucepan with the onion mixture and toss well. Immediately stir in the egg and cheese mixture until well combined. Serve immediately. Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 350 degrees F. Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time (total cooking time is about 20 minutes per pound, so 6 hours to 6 hours 40 minutes total). Halfway through the estimated cooking time, add the sugar and honey to a saucepan, cooking over medium heat until smooth and the sugar is dissolved. Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster. Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone). It should register 160 degrees F. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 70403,"One-Pan Honey Mustard Chicken Thighs 6 bone-in skin-on chicken thighs Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 1/2 cup white wine, such as Pinot Grigio One 14-ounce bag frozen pearl onions 4 cloves garlic, thinly sliced 1/4 cup low-sodium chicken stock 3 tablespoons honey mustard 8 ounces baby bella mushrooms, quartered 1 tablespoon fresh thyme leaves 1 cup frozen petite peas Instructions: Preheat the oven to 400 degrees F. Pat the chicken thighs dry and sprinkle the skin side generously with salt and pepper. Add 1 tablespoon oil to a large, high-sided ovenproof skillet and heat over medium-high heat. When the oil is shimmering, add the chicken thighs, skin-side down. (This may have to be done in batches, depending on the size on your chicken thighs, to avoid overcrowding the skillet.) Sprinkle the underside of the chicken generously with salt and pepper. Cook until the chicken skin is golden brown, crispy and easily releases from the pan, 4 to 5 minutes. Flip the chicken and continue to cook for an additional 2 minutes. Remove the chicken to a plate and set aside. Turn the heat down to medium-low and add the white wine. Cook, scraping up any brown bits from the bottom of the skillet, until the harsh alcohol smells burns off and the wine has slightly reduced, about 1 minute. Add the frozen onions and garlic. Cook until fragrant, about 2 minutes. Add the chicken stock and 2 tablespoons honey mustard. Stir the mixture until well combined and emulsified. Add the mushrooms and thyme leaves to the skillet and stir to coat the mushrooms in the mixture. Turn the heat off. Nestle the chicken into the vegetable mixture. Add the remaining tablespoon honey mustard and tablespoon oil to a small bowl. Whisk to combine. Brush the tops of the chicken thighs with the honey mustard mixture. Transfer the chicken to the oven and cook until the vegetables are browned and the chicken is 165 degrees F, 35 to 40 minutes. Turn the oven off. Remove the chicken from the oven and add the frozen peas. Stir slightly to submerge them in the sauce. Return the skillet to the oven until the peas are heated through, 2 to 3 minutes. To serve, plate the chicken and vegetables and top with the pan sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 70404,"Bahn Mi Noodle Salad 1 medium red onion, thinly sliced crosswise 1 1/4 cups rice wine vinegar Kosher salt and freshly ground white pepper 1 cup sugar 1 tablespoon whole allspice 1 cinnamon stick 1 whole star anise 1/2 cup macadamia nuts 1/4 cup canola oil 1 head garlic, cloves separated and peeled, smashed flat 1 medium yellow onion, finely chopped One 2-inch piece ginger, peeled and thinly sliced 1/4 cup brandy Three 4-ounce cans prepared liver pate 1/4 cup sriracha 3 tablespoons mirin 3 tablespoons soy sauce 1 tablespoon fish sauce 1 tablespoon toasted sesame oil Finely grated zest and juice of 3 limes One 8-ounce package thin rice noodles, cooked, cooled and drained 1 bunch cilantro, roughly chopped 1 bunch scallions, trimmed and thinly sliced Instructions: Place the red onions in a medium bowl. Combine 1 cup of the vinegar, 1 cup water, 1 cup salt, and the sugar, allspice, cinnamon and star anise in a small saucepan. Bring to a boil, then lower to simmer and cook until slightly reduced, about 10 minutes. Pour the liquid and spices over the onions. Let cool, then cover with plastic wrap and refrigerate for at least 1 day. Place the macadamia nuts in a small skillet over medium-high heat and cook, tossing, until golden brown and fragrant, about 3 minutes. Transfer the nuts to a bowl and season with salt and white pepper. Let the nuts cool completely, then roughly chop. Heat the canola oil in a large skillet over medium heat. Add the garlic, yellow onions and ginger, and cook, stirring occasionally, until soft and lightly caramelized, about 10 minutes. Carefully pour in the brandy and tilt the skillet slightly so the alcohol catches flame. Once the flame dies down, scrape the bottom of the skillet to loosen any caramelized bits and then continue cooking until the brandy is reduced by half, about 1 minute. Add the liver pate and cook, stirring, until fully heated through, about 5 minutes. Scrape the liver mixture into a food processor and blend until smooth. Press the mixture through a fine-mesh strainer into a bowl, discarding any solids. Add the remaining 1/4 cup vinegar, the sriracha, mirin, soy sauce, fish sauce, sesame oil, lime juice and all but 1 teaspoon lime zest and whisk to combine. Add the rice noodles to the liver sauce, toss until evenly coated, and then transfer the noodles to a serving platter. Drain the pickled red onions from their liquid and sprinkle evenly over the noodles. Top with the macadamia nuts, cilantro, scallions and the reserved lime zest. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70405,"Greek Lemon Chicken-Orzo Soup 6 cups low-sodium chicken broth 1/2 cup orzo 1 large egg plus 2 egg yolks Kosher salt and freshly ground pepper 5 tablespoons fresh lemon juice (from about 1 1/2 lemons) 1 3/4 cups shredded rotisserie chicken (skin removed) 1 1/4 cups frozen peas and carrots Instructions: Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Add the orzo and cook 2 minutes less than the label directs. Meanwhile, whisk the egg, yolks, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the lemon juice. Reduce the heat under the orzo to low; scoop out 1 cup broth with a ladle and pour it into the egg mixture in a steady stream, whisking with the other hand. Then pour the egg mixture into the saucepan with the remaining broth and orzo in a steady stream, whisking constantly. Stir the chicken into the soup. Increase the heat to medium and bring to a gentle simmer, stirring often. Cook, stirring, until the soup thickens slightly, about 4 minutes. Stir in the peas and carrots and warm through. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 70406,"Fried Pork Chops with Buttered Beans 1 cup canola oil 1/2 cup all-purpose flour 1/4 cup cornmeal 1/4 cup bread crumbs 1 1/2 teaspoons Italian seasoning 1 teaspoon garlic powder 1 teaspoon paprika 1/4 teaspoon cayenne pepper Salt and freshly ground black pepper 6 pork chops, loin end (about 3 pounds) 4 tablespoons butter, divided 1 thick slices deli ham (1/8 pound), diced 1 medium onion, chopped Salt and freshly ground black pepper 3 (15-ounce) cans butter beans Instructions: In a heavy-bottomed skillet heat the canola oil over medium-high heat. In a shallow baking dish or pie plate combine the flour with cornmeal, bread crumbs, Italian seasoning, garlic powder, paprika, cayenne, salt and pepper, to taste. Put the pork chops into the flour mixture coating completely and shaking off excess. Fry in hot oil until golden brown on both sides and cooked through, about 3 to 4 minutes on each side. Remove the chops from oil and drain on a sheet pan lined with a brown paper bag. Reserve 2 chops for Round 2 Pork Parmesan recipe. In a large skillet, melt 2 tablespoons of butter, then add diced ham and saute until lightly browned. Add the onions, and remaining 2 tablespoons butter, salt and pepper, to taste and saute until translucent. Add the butter beans and saute for 5 minutes. Reserve 2 cups of the sauteed beans and onions for Round 2 Bean Dip recipe. Arrange the chops on serving plates and serve with the beans alongside. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Tempranillo]" 70407,"Red, White and Blueberry Trifle Two 16-ounce containers strawberries Two 6-ounce containers blueberries One 6-ounce container blackberries 3/4 cup granulated sugar 1/2 teaspoon finely grated lemon zest 2 tablespoons fresh lemon juice Pinch kosher salt One 8-ounce package cream cheese 2 cups heavy cream 1/2 teaspoon pure vanilla extract 1 prepared angel food cake (about 12 ounces) Confectioners' sugar, for garnish, optional 1 1/2 tablespoons apple jelly or apricot preserves, for garnish, optional Instructions: Trim and quarter the strawberries and set aside. Combine the blueberries, blackberries, 1/2 cup granulated sugar, 1/3 cup water, lemon zest, juice and salt in a medium saucepot. Bring to a simmer over medium heat and continue to cook, stirring occasionally, until the berries break down and the sauce thickens, 15 to 20 minutes. Remove from the heat and cool.
Place the cream cheese, 1/4 cup cream, the remaining 1/4 cup granulated sugar and the vanilla extract in a large bowl and beat on medium speed until smooth and fluffy. In a second large bowl, whip the remaining cream until stiff peaks form. Fold about one-quarter of the whipped cream into the cream cheese mixture until lightened, and then fold in the remaining whipped cream.
To assemble the trifle, rip or cut the angel food cake into 2-inch pieces. Place half the cake pieces in the bottom of a 12-to-14-cup trifle dish or large bowl. Top with about half the blueberry sauce, half the cream and half the quartered strawberries. Repeat the layers with the remaining cake, berry sauce, cream and strawberries. Cover with plastic wrap and chill 8 hours or overnight. Before serving either dust with confectioners' sugar or heat the apple jelly in the microwave for 25 seconds to loosen, and then brush over the strawberries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70408,"Beets and Smoked Salmon 5 to 6 medium red beets, tops removed, scrubbed (or use precooked whole beets) Kosher salt
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
6 tablespoons extra-virgin olive oil
2 to 3 teaspoons coarse salt, such as Maldon
2 to 3 teaspoons sugar
4 ounces thinly sliced smoked salmon
Instructions: Preheat the oven to 325 degrees F. Place a rack in the center of the oven. Arrange the beets on a rimmed baking sheet and sprinkle with some kosher salt. Add 1 cup water to the pan, then cover the pan tightly with foil. Bake until the beets are completely tender, 60 to 90 minutes. Remove the beets from the pan and let cool. Whisk together the lemon juice, mustard and vinegar in a medium bowl. Slowly whisk in 5 tablespoons of the olive oil. Drizzle a platter with the remaining tablespoon of olive oil. Peel and thinly slice the beets. Arrange the beets on the platter, sprinkle with coarse salt and sugar to taste, and drizzle with the vinaigrette. Tear the smoked salmon into small pieces and scatter over the beets. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 70409,"Green Beans with Toasted Almonds 1 1/2 pounds fresh green beans, trimmed 1 tablespoon (1 turn around the pan) extra-virgin olive oil 1 tablespoon butter Salt Toasted slivered or sliced almonds, for garnish Instructions: Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat. Add oil and butter pat to the pan. Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate. Garnish green beans with toasted slivered or sliced almonds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70410,"Granny Smith Apple Pie 4 1/2 cups all-purpose flour, plus more for dusting 1 tablespoon granulated sugar
1 teaspoon kosher salt
2 sticks (8 ounces) unsalted butter, chilled
5 eggs
Nonstick cooking spray 1/4 cup turbinado sugar 6 Granny Smith apples, peeled, cored and thinly sliced 1 tablespoon lemon juice
1/2 cup packed brown sugar 1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Instructions: For the dough: In a large bowl, mix the flour, granulated sugar and salt. Using a pastry blender or your fingers, cut in the cold butter until pea-size. In a separate bowl, beat 4 of the eggs with a fork until fluffy and pale yellow. Using a fork, mix the eggs into the flour mixture until the dough just comes together. Finish combining the dough with your hands to form a ball, being careful to avoid over-working the dough. Cut the ball in half, forming two smaller balls of dough. Gently press down on each to form two equal disks. Wrap each disk in plastic wrap and refrigerate for at least 2 hours or up to overnight. For the filling: In a bowl, coat the apple slices with the lemon juice. Add the brown sugar, granulated sugar, flour, cinnamon and nutmeg, and toss to evenly coat. Set aside. Preheat the oven to 375 degrees F. Dust a clean surface with flour. Using a rolling pin, roll out the dough, one disk at a time, to 1/4-inch-thick, about 12 inches in diameter. Spray the pie pan with nonstick cooking spray. Roll one portion of the dough onto the rolling pin and carefully lift into the pan, leaving the excess dough hanging over the edge. Spoon the fruit filling into the pan, creating a mountain of fruit. Then push down the center of the filling pile to even it out, and trim the crust. Roll the second portion of the dough onto the rolling pin and place over the filling, with the excess dough hanging around the edges of the pan. Flute the edges of the crust by pinching dough between your thumb and forefinger all the way around the edge. Cut holes in the top crust with a paring knife or poke holes with a fork to allow steam to escape. Beat the remaining egg, and brush the piecrust with the egg wash using a pastry brush or your fingers. Sprinkle the crust with the turbinado sugar. Bake until golden brown and the juices begin to bubble, about 1 hour. Cool the pie for several hours before cutting and serving (if you can wait that long!). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 70411,"Puff Pastry Snowflakes 6 tablespoons vanilla sugar 1 sheet frozen puff pastry, thawed (half of a 17-ounce package) 1 large egg 1 tablespoon water Instructions: Put a large piece of parchment paper on a work surface and sprinkle with 2 tablespoons of the vanilla sugar. Lay the puff pastry on top, sprinkle with 2 more tablespoons vanilla sugar and roll out into a 12-inch square. Trim the edges to make an even square, then cut the pastry into four 3-inch-wide strips. Lightly beat the egg and water in a small bowl. Brush the egg wash lengthwise down the center of 3 of the pastry strips. Stack the 3 strips neatly on top of each other; top with the remaining pastry strip. Place the rolling pin lengthwise down the center of the pastry stack and press gently to adhere the layers in the center; the edges should remain separated. Cut the stack crosswise into 1/2-by-3-inch strips. (If the pastry is too soft to cut, transfer to a baking sheet and refrigerate until firm, about 15 minutes.) Line 2 baking sheets with parchment paper. Pinch the center of each strip, then twist the pastry twice at the pinch point. Arrange 1 inch apart on the prepared baking sheets. Fan out the edges of the pastry. Lightly brush with the egg wash, then sprinkle with the remaining 2 tablespoons vanilla sugar. Refrigerate until firm, about 20 minutes. Position racks in the middle and lower thirds of the oven; preheat to 375 degrees F. Bake, switching the pans halfway through, until the cookies are golden brown, 18 to 20 minutes. Immediately transfer the cookies to racks to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 70412,"Barbeque Spiced Grilled T-Bone Steak Four 14- to 16-ounce T-Bone steaks 2 ounces chili oil 6 ounces BBQ Spice, recipe follows 1 pound Garlic Fried Yukon Gold Potatoes, recipe follows 16 ounces Arugula Chanterelle Succotash, recipe follows 6 ounces BBQ Zinfandel Reduction, recipe follows 1-ounce dry mustard 1-ounce chili powder 1/2 ounce cayenne 2 ounces brown sugar 1-ounce orange zest 1-ounce paprika 1-ounce garlic powder 1-ounce onion powder 1/2 ounce salt 1/2 ounce black pepper 1 clove garlic, minced 6 ounces butter 1 pound Yukon gold potatoes, diced 1/2-inch thick Salt and pepper to taste Canola oil for frying 3 tablespoons grape seed oil 3 ounces chanterelle mushrooms
1-ounce garlic, minced
1-ounce shallots, minced 4 ounces sweet peas, blanched
4 ounces sweet corn, cut off cob
4 ounces baby lima beans, blanched
1-ounce red bell pepper, diced
1-ounce yellow bell pepper, diced
1-ounce chives, minced
Salt and pepper to taste 1/2 ounce grapeseed oil 1 shallot, minced
1 green apple, chopped
2 stalks celery, chopped
1 carrot, chopped
4 bay leaves
1/2 tablespoon black peppercorns
2 bottles zinfandel wine
1-quart veal stock
3 ounces barbeque sauce 1-ounce butter
Salt and pepper, to taste Instructions: Preheat Grill: Rub steak with cl oil and BBQ Spice on both sides. Grill steak to desired temperature. Place 4 ounces of garlic potatoes on 4 plates. Plate T-bone over potatoes and top with arugula succotash. Spoon sauce around steak and serve. Combine all ingredients in a bowl. Store in an airtight container. In a small bowl mix together the garlic and butter, let stand at room temperature. Heat a large, heavy-bottomed pot filled halfway with oil to 325 degrees F. Drop potatoes in oil and fry until golden brown. Drain on paper towels and put potatoes into large mixing bowl with garlic butter. Toss to coat and season. Heat large saute pan and coat with oil. Place chanterelle mushrooms in pan and saute for 2 to 3 minutes until they soften, add garlic and shallots, continue to cook until shallots are translucent. Add peas, corn, lima beans and peppers. Heat all vegetables through. Season and fold in chives. Sweat all vegetables in oil until translucent. Add bay leaves and peppercorns. Deglaze with bottles of wine and reduce by 2/3. Add veal stock and reduce by 3/4. Strain and finish with barbeque sauce, butter, salt and pepper. ","[Zinfandel, Cabernet Sauvignon, Syrah, Malbec]" 70413,"Orange Ice Tea 1 cup orange juice 1/2 cup sugar 2 cups water 7 black tea bags (recommended: Red Rose) 3 cups sparkling water, chilled 1/2 small orange, thinly sliced Ice Fresh mint or basil sprigs, to garnish Instructions: Special equipment: a 60-ounce (7 1/2 cups) pitcher For the syrup: In a small saucepan, bring the orange juice and sugar to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove from the heat and cool for 20 minutes. For the tea: In a small saucepan, bring the water to a boil. Add the tea bags and remove the pan from the heat. Allow the tea to steep and cool to room temperature, about 20 minutes. Remove the tea bags and discard. Pour the tea and syrup into a pitcher and refrigerate until ready to serve. To serve: Pour the sparkling water into the pitcher and add the orange slices. Pour the tea into 4 ice-filled glasses. Garnish with fresh mint, or basil, and serve. ","[Chenin Blanc, Moscato, Vinho Verde, Cava]" 70414,"Chicken Parm Pull-Apart Sandwiches 2 tablespoons extra-virgin olive oil, plus more for frying 6 cloves garlic, 4 thinly sliced and 2 finely grated 1 28-ounce can whole peeled San Marzano tomatoes, crushed 1/2 teaspoon dried oregano Kosher salt and freshly ground pepper 6 chicken tenders (8 ounces each) 1 cup all-purpose flour 2 large eggs, beaten 1 cup breadcrumbs 1 14-inch loaf semolina or other crusty Italian bread 6 tablespoons unsalted butter, at room temperature 3 tablespoons minced fresh parsley 6 slices low-moisture mozzarella cheese 1 cup shredded low-moisture mozzarella cheese Grated Parmesan cheese, for topping Instructions: Preheat the oven to 425? F. Line a baking sheet with parchment paper. Make the sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the sliced garlic and cook until golden, 1 to 2 minutes. Add the tomatoes, oregano and a big pinch each of salt and pepper. Cook, stirring occasionally, until reduced to about 2 cups, 12 to 15 minutes. Season with salt and pepper and set aside. Meanwhile, flatten the chicken tenders using the base of your hand; season with salt and pepper. Put the flour, eggs and breadcrumbs in three separate shallow bowls. Dip the chicken in the flour, then in the egg, shaking off the excess, then in the breadcrumbs to coat. Heat 1/2 inch of olive oil in a large skillet over medium heat. Add the chicken, in batches if necessary, and cook, turning, until golden brown and crisp, 6 to 8 minutes. Remove to a paper towel\u2013lined plate and season with salt.
Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through.) Transfer to the baking sheet. Combine the butter, grated garlic, 2 tablespoons parsley and a pinch each of salt and pepper in a bowl. Spread between the bread slices and on the ends of the loaf. Fill every other bread slice with tomato sauce, starting with the first slice. Stuff each sauce-filled slice with a chicken tender and a mozzarella slice; spoon more tomato sauce around the chicken. Sprinkle the shredded mozzarella over the loaf. Bake until the cheese melts and the bread is toasted, 15 to 18 minutes. Pull apart or slice into individual sandwiches. Sprinkle with Parmesan and the remaining 1 tablespoon parsley. Serve with the remaining tomato sauce. ","[Barolo, Chianti, Pinot Grigio, Gavi]" 70415,"Mexitana Ancho-Lamb Chili 3 yellow onions, diced 3 tablespoons fresh minced garlic 8 to 10 medium-sized fresh ancho chiles, fire roasted to remove skins, then diced 1 bunch fresh cilantro leaves, chopped 2 tablespoons annatto seed paste 3 tablespoons ancho chili powder 1 teaspoon ground Saigon cinnamon 1 tablespoon Mexican oregano 2 tablespoon ground cumin 1/4 cup olive oil 6 pounds lamb stew meat 16 ounces good quality beer 8 cups lamb stock (if you don't have access to lamb stock, a good rich beef stock will do) 24 Roma tomatoes, (roasted, skinned and chopped) 3 ounces good quality bittersweet chocolate Sea salt 2 cups grated Cotija cheese for the top Instructions: Preheat the oven to 250 degrees F. In a Dutch oven, sweat the onions, garlic, chiles, cilantro, annatto seed paste, chili powder, cinnamon, oregano, and cumin in the olive oil. Add the lamb stew meat, and continue to cook until the meat has caramelized just slightly. Deglaze with the beer. Add the lamb stock, and tomatoes. Put the lid on and pop it into the oven while the shearing goes on. Stir it occasionally and cook for about 4 to 6 hours. When the shearing is done, grate the chocolate into the chili, which by now should be sublime. Ladle it into bowls and top it with the grated Cotija cheese and serve with a nice cold beer, fresh cornbread, a salad and feel the flavors of Mexico transport you! ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 70416,"Pan Seared Salmon with Citrus Vinegar Glaze and Green Beans 4 (6 ounce) portions salmon fillets Extra-virgin olive oil, for brushing fish Salt and pepper 1/2 cup dry white wine 1/2 cup balsamic vinegar 2 tablespoons orange juice, a splash 2 teaspoons lemon juice 2 tablespoons brown sugar 1 pound green beans, trimmed Orange slices or lemon rind Instructions: Preheat a cast iron pan or heavy bottomed skillet over medium high heat. Brush the salmon fillets with oil. Season with salt and pepper. Cook salmon until just cooked through, about 3 minutes on each side. While salmon cooks, bring wine, vinegar, citrus juices and brown sugar to a boil over high heat. Reduce glaze 3 or 4 minutes, until thickened. Remove from heat. Stir in 1/2 teaspoon coarse black pepper. In a second skillet, bring 1/2-inch water to a boil with green beans and pieces of orange and/or lemon rind. Cover the green beans and cook 3 or 4 minutes. Drain the beans and toss with a drizzle of oil (optional) and season with salt and pepper. Drizzle glaze over salmon fillets and serve with citrus green beans. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70417,"Roasted Garlic Pasta Sauce 1 large onion, chopped 3 tablespoons extra-virgin olive oil 1 tablespoon minced garlic 1/4 cup tomato paste 1 1/2 teaspoons salt 1 teaspoon balsamic vinegar 1/2 teaspoon hot sauce 1/4 teaspoon crushed red pepper 1/4 teaspoon Italian seasoning 1/4 teaspoon dried basil leaves 2 (28-ounce) cans whole Italian plum tomatoes, with their juices 3 whole heads roasted garlic, cloves removed from peels Instructions: In a large saucepan saute the onion in the olive oil over medium-high heat until soft and lightly golden, 4 to 6 minutes. Add the minced garlic and cook, stirring, for 1 minute. Add the tomato paste, salt, balsamic vinegar, hot sauce, crushed red pepper, Italian seasoning, and basil, and cook for 1 minute. Add the tomatoes, crushing with your hands as you place them in the pan, and their juices. Stir to combine well and bring to a boil. Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally. Add the roasted garlic cloves and stir to combine. Continue to simmer for 30 to 45 minutes longer, or until the flavors have come together. Serve over pasta of choice. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 70418,"Black Pepper-Crusted Burgers with Mustard Sauce 1/4 cup apple cider plus 1 tablespoon apple cider 1/4 cup Dijon mustard 1 teaspoon chopped fresh tarragon 1 pound ground sirloin 1/2 (1-ounce) package onion soup mix 1/4 cup cracked black pepper Kaiser rolls, toasted Lettuce tomato slices, and red onion slices Relish skewers Instructions: For mustard sauce, in a small saucepan over medium-high heat, bring the 1/4 cup of apple cider to a boil. Cook 4 to 5 minutes or until it's reduced by half. Remove from heat and let cool. Once cider has cooled, transfer to a small bowl; add mustard and tarragon. Stir to combine; set aside Set up grill for direct cooking over high heat. Oil grate when ready to start cooking. For burgers, in a large bowl, stir to combine ground sirloin, the remaining 1 tablespoon cider, and the onion soup mix. Form into 4 mini-patties; set aside. Spread cracked pepper on a plate. Carefully press both sides of burgers into cracked pepper. Place burgers on hot, oiled grill and cook 3 to 4 minutes per side for medium (160 degrees F). To serve, place hot burgers on toasted Kaiser rolls. Top with lettuce, tomato, onion, and mustard sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70419,"Melting Ice Cream Cone Cake 3 6-inch round cakes, cooled 6 cups vanilla buttercream Red and white gel food coloring
1/3 cup heavy cream 1 1/2 cups white chocolate chips 1 ice cream cone Assorted sprinkles Instructions: Trim the tops of the cakes to make them level. Stack the cakes on a cardboard round, spreading buttercream between each with an offset spatula. Set aside 1/2 cup buttercream in the refrigerator for the ice cream scoop. Transfer the layer cake to a turntable. Cover with a thin layer of buttercream (this is the crumb coat). Refrigerate until just set, 10 minutes. Cover with more buttercream, smoothing it with a bench scraper. Hold the icing comb against the side of the cake (with the grooves against the frosting) and slowly rotate the turntable to make grooves in the buttercream. Freeze the cake 15 to 20 minutes.
Tint 1 cup buttercream red. Transfer to a piping bag. Pipe into every other groove on the cake. Smooth with a bench scraper, rotating the turntable (if it looks messy, keep smoothing until the stripes are clean). Freeze the cake 15 minutes.
Meanwhile, make the ganache: Heat the heavy cream until steaming, then pour over 1 cup white chocolate chips. Let sit for a minute, then stir until smooth. Add a few drops of white food coloring. Pour into a squeeze bottle. Decorate with more sprinkles around the upside-down ice cream cone.
Gently squeeze the ganache down the sides of the cake to make drips, then squeeze the remaining ganache over the top; smooth with an offset spatula. Melt the remaining 1/2 cup white chocolate chips in the microwave. Dip the cone in the white chocolate, then in sprinkles. Scoop the chilled 1/2 cup buttercream onto the cake using an ice cream scoop. Insert a lollipop stick into the scoop and cake; use it to support the cone. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 70420,"Pork and Potato Empanadas with Charred Tomatillo Sauce Extra-virgin olive oil, for coating 1 pound ground pork
1 teaspoon cumin seeds, toasted and finely ground
Kosher salt
1/2 onion, cut into 1/4-inch dice
1/2 poblano pepper, stemmed, seeded and cut into 1/4-inch dice
1 clove garlic, smashed and finely chopped
2 large Yukon gold potatoes, cut into 1/4-inch dice 1/2 bunch fresh cilantro, leaves and stems finely chopped
1/2 bunch fresh cilantro, leaves and stems finely chopped 1/2 cup dry white wine 2 cups chicken stock 1 bay leaf 1 1/2 cups all-purpose flour, plus more for dusting 1 cup masa harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg Butter, for greasing 3 tomatillos, husks removed Extra-virgin olive oil, for coating 1 clove garlic, smashed and finely chopped
1/2 jalapeno, stemmed, seeded and cut into 1/4-inch dice 1/4 bunch fresh cilantro, leaves and stems finely chopped 1/4 bunch fresh cilantro, leaves and stems finely chopped
Kosher salt 1/2 lime, zested and juiced Instructions: For the filling: Coat a large wide pot with extra-virgin olive oil and set over medium-high heat. Add the pork, cumin and some salt, and cook until the pork is cooked through. Using a slotted spoon, remove the meat and set aside. Return the pan to the heat, and coat with more oil if needed. Add the onions, season with salt and cook for 4 to 5 minutes. Toss in the poblanos and cook for 3 to 4 minutes. Add in the garlic and cook for 1 minute. Return the pork to the pan and add the potatoes. Season with salt, and stir to combine. Add the cilantro and stir to combine. Add the wine and scrape the crud off the bottom of the pan. Then add the stock and bay leaf. Taste and season if needed. Bring to a boil and then reduce to a simmer. Partially cover and simmer for 10 minutes. Remove the lid and continue to cook, stirring frequently, until most of the liquid evaporates. The filling should be saucy but not soupy. Remove the bay leaf and cool the filling completely. For the dough: In a large bowl, sift together the flour, masa harina, baking powder and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup water, and work it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes. Lightly dust a rolling pin and a clean surface with flour. Divide the dough in half. Refrigerate half of the dough and roll out the other half of the dough to 1/8-inch thick. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough. Repeat with the remaining dough. In a small bowl, beat the egg with 1 tablespoon water. Spoon 2 generous tablespoons of the filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill for at least 30 minutes. For the sauce: Preheat a grill pan to high heat. Grill the tomatillos on all sides until charred, then remove and cool. When cool enough to handle, coarsely chop the tomatillos. Coat a large saute pan with oil and set over medium heat. Add the garlic, jalapenos and half of the cilantro, and cook for 2 minutes. Add the tomatillos, season with salt and stir to combine. Cook, stirring occasionally, for 7 to 8 minutes. Remove from the heat and add the lime zest and juice and the remaining cilantro. Transfer to a food processor and puree until smooth. Preheat the oven to 375 degrees F. Grease a baking sheet. Place the empanadas on the prepared baking sheet and brush the tops with some egg wash. Using a fork, prick a few holes in the tops of the empanadas for the steam to escape. Bake until golden brown, 30 minutes. Serve hot with the charred tomatillo salsa. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]" 70421,"Hot Crab and Corn Dip 2 tablespoons unsalted butter, at room temperature 1 small shallot, chopped 2 cups frozen fire-roasted corn, thawed 1 red jalapeno pepper, seeded and chopped 2 tablespoons sherry or dry white wine Kosher salt and freshly ground pepper 8 ounces lump crabmeat, picked through 1 1/2 cups grated monterey jack cheese (about 6 ounces) 3/4 cup sour cream 1 cup crushed butter crackers (such as Ritz; about 20 crackers) 1/4 cup grated sharp white cheddar cheese 2 tablespoons finely chopped fresh chives 1 teaspoon Old Bay Seasoning Instructions: Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a skillet over medium-high heat. Add the shallot and cook until softened, about 1 minute. Add the corn and jalapeno; cook, stirring, until softened, about 3 minutes. Add the sherry and cook, stirring, until evaporated, about 2 minutes. Season with salt and pepper. Transfer the corn mixture to a large bowl and add the crabmeat. Stir in the monterey jack, sour cream and 1/2 cup crushed crackers. Transfer to a 1-quart baking dish. Combine the remaining 1/2 cup crushed crackers with the cheddar, chives and Old Bay in a medium bowl. Work the remaining 1 tablespoon butter into the crumb mixture with your fingers until combined. Sprinkle the crumb topping over the crab mixture. Bake until golden brown and heated through, about 20 minutes. Serve with butter crackers or sliced baguette. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 70422,"Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce 12 ounces gingersnaps 1/2 cup pecans, finely chopped 6 tablespoons salted butter, melted 2 tablespoons packed brown sugar
Dash of kosher salt
Three 8-ounce packages cream cheese, softened One 15-ounce can pumpkin puree 3 large eggs, at room temperature
1/4 cup sour cream, at room temperature
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract 1/2 teaspoon ground nutmeg
1 cup packed brown sugar 1/2 cup heavy cream
4 tablespoons (1/2 stick) salted butter 1 teaspoon vanilla extract
1 teaspoon kosher salt Whipped cream, for serving Chopped pecans, for serving Instructions: For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes. Preheat the oven to 350 degrees F. To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in. Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight. For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature. Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]

" 70423,"BBQ Pork Burger 1 cup BBQ Pulled Pork, recipe follows 1/4 cup BBQ Sauce, recipe follows 2 pounds ground beef, 80/20 blend Kosher salt and ground pepper 1 tablespoon bacon fat 4 slices Wisconsin Cheddar 2 tablespoons butter, softened 4 kaiser buns 1 cup coleslaw 1 large tomato, sliced 1 red onion, cut into rings 1 pound Boston butt 2 tablespoons Cajun spice 3 cups pork or chicken stock 1/4 cup red wine vinegar 1/2 cup medium-diced carrots 1/2 cup medium-diced celery 1/2 cup medium-diced onions 1 cup ketchup 1/2 cup stone-ground mustard 1/2 cup Worcestershire sauce 1/3 cup light brown sugar 1/3 cup rice wine vinegar 2 tablespoons BBQ rub or Cajun spice Instructions: Mix the BBQ Pulled Pork with the BBQ Sauce and heat in a small pan over medium heat, ensuring not to burn. To prepare the patties, sprinkle the ground beef with 1 tablespoon salt and 1 tablespoon pepper. Mix well. Divide the beef into 4 burgers to create 5-inch-wide, even burgers. Do not over mix or squish, because this will cause the burgers to be tough. To cook the burgers, ladle the bacon fat on a hot flat top grill or in a saute pan over medium-high heat. Once the bacon fat is hot, add the burgers and cook for 4 minutes on the first side, and then flip and repeat the cooking. This should yield a medium burger. For higher cook temperature, finish in a 400 degree F oven to desired temperature. Once cooked to desired temperature, top with the BBQ pork and a slice of cheese. Allow to melt for 1 minute. During this time, spread the butter on the buns. Then place the buttered side on the flat top or in the pan to brown the butter; this will create \sealed\ bread to build the burger on. Begin assembling the burger. Take the buns off the grill and place 1/4 cup slaw on each cooked bottom bun, then a tomato slice, 2 red onions and the burger patty. Finish with the top bun. A skewer can be placed to hold the burger together. To prepare the pork, preheat the oven to 275 degrees F. Then sprinkle the pork with the Cajun spice and place in a 6-inch-deep casserole or roasting dish. Next, add the stock, vinegar and vegetables. Cover with foil and place in the oven for 3 hours. Once cooked, remove the pork and allow to cool. Then pick or shred the meat. In a bowl, whisk together the ketchup, mustard, Worcestershire sauce, sugar, vinegar and spice. Then, in a small saucepan over low heat, cook for 10 to 12 minutes to blend the flavors, stirring throughout. Once cooked, remove from the heat and hold. The BBQ sauce yields 2 cups. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 70424,"Pumpkin Spice Cupcakes with Brown Butter Buttercream 2 cups all-purpose flour 4 teaspoons pumpkin pie spice 3 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 2 cups granulated sugar 3/4 cup canola oil 1/2 cup unsweetened applesauce 1 tablespoon pure vanilla extract 2 cups canned pumpkin 4 large eggs Brown Butter Buttercream, recipe follows 1 cup unsalted butter, room temperature, divided 4 cups powdered sugar (about 2 pounds) 2 teaspoons pure vanilla extract 3 to 6 tablespoons buttermilk Instructions: Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners. In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, ground cloves, and salt. Set the bowl aside. In a large bowl using an electric mixer on low speed, combine the sugar, oil, applesauce, vanilla extract, and pumpkin. Add the eggs 1 at a time. Mix on low until combined. Gradually add the flour mixture until just combined. Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, about 20 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely. In a saucepan, heat 1/2 cup butter over medium-low heat until lightly browned, about 8 minutes. Cool. In a large bowl using an electric mixer on medium speed, beat the remaining 1/2 cup butter for 30 seconds. Add the cooled brown butter and beat until combined. Add the powdered sugar and vanilla. Beat in the buttermilk, 1 tablespoon at a time, until spreadable. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 70425,"Fresh Tomato, Basil, and Garlic Sauce over Angel Hair Pasta 2 pounds ripe tomatoes 3 tablespoons extra-virgin olive oil 1 red onion, finely chopped 3 garlic cloves, thinly sliced 1 tablespoon fresh thyme leaves 1 oregano sprig Pinch chili flakes 1 teaspoon sugar 1 pound dried angel hair pasta 1/4 cup grated Parmesan, plus more for garnish 1/4 cup chiffonade basil, plus whole sprigs for garnish Instructions: Bring a large pot of water to a boil and prepare an ice-water bath. Cut a small \x\ on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop). Heat a large saute pan over medium-high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes. Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 70426,"Peanut Dipping Sauce for Summer Rolls 4 tablespoons Lee Kum Kee Chili Garlic Sauce 4 tablespoons water 4 tablespoons finely chopped peanuts 4 teaspoons hoisin sauce Instructions: Mix ingredients together. Let stand 1 hour. Suggested drink: BGI \33\ Export ","[Chardonnay, Riesling, Gewrztraminer]" 70427,"Super-Chunky Cookies 2 1/2 cups all-purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 2 sticks unsalted butter, melted and cooled slightly 1 1/2 cups packed light brown sugar 1/2 cup cocoa powder (not Dutch-process) 2 large eggs, lightly beaten 1 1/2 teaspoons vanilla extract 1/2 cup bittersweet chocolate chips Instructions: 2 cups assorted mix-ins (such as holiday M&Ms, toffee bits, shredded coconut, peanut butter chips and/or white chocolate chunks) Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper. Sift the flour, baking soda and salt into a large bowl. In a separate large bowl, whisk the melted butter, brown sugar, cocoa powder, eggs and vanilla until combined. Stir in the flour mixture with a wooden spoon until just incorporated, then stir in the chocolate chips and assorted mix-ins. Drop tablespoonfuls of dough about 3 inches apart on the prepared baking sheets; smooth the tops with damp fingers. Bake, switching the pans halfway through, until puffed and set, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 70428,"Oven Roasted Rack of Lamb 3 racks of lamb, 6 bones each, frenched Salt and pepper Dijon mustard Seasoned bread crumbs, for dredging Instructions: Preheat oven to 500 degrees F. Season lamb with salt and pepper. Brush lamb with Dijon mustard, to coat. Dredge in breadcrumbs. Place on a rack into the oven for 20 minutes. Remove and allow to rest for 10 minutes. Slice and serve. ","[Chardonnay, Pinot Noir, Syrah/Shiraz]" 70429,"Summer Corn Salad 5 ears corn, boiled or grilled 1 tomato, seeded and diced 1 red onion, chopped 1 green bell bell pepper, diced 1 lime, juiced 3 tablespoons olive oil Fresh cilantro, to taste Salt Pepper Instructions: Remove kernels with paring knife and place in large bowl. Add tomato, onion, and green pepper. Toss to combine. Add lime juice and olive oil. Snip in cilantro and season with salt and pepper. Serve. ","[Vermentino, Sauvignon Blanc, Pinot Grigio]" 70430,"Gingerbread Platter and Bowl with Candied Walnut Mousse and Cinnamon Sugar Chips Nonstick cooking spray 2 cups all-purpose flour, plus more for dusting 2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon baking soda 1/4 teaspoon ground cloves 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1/3 cup brown sugar 1/3 cup granulated sugar 1/3 cup molasses 1 large egg 2 cups walnuts 2 large egg whites 1/2 cup confectioners' sugar 1/8 teaspoon cayenne pepper 1/8 teaspoon salt 1 teaspoon Chinese five-spice powder One .25-ounce packet powdered gelatin 1 cup maple syrup 3 cups heavy cream 2 pounds confectioners' sugar 1/2 cup egg whites Vegetable or canola oil, for frying 2 cups granulated sugar 2 tablespoons ground cinnamon 8 medium flour tortillas Candy, such as gumdrops, peppermints and marshmallows, for decorating Instructions: For the gingerbread platter and bowl:
Preheat the oven to 350 degrees F. Lightly spray a large, oven-safe platter and oven-safe bowl with nonstick cooking spray. Mix the flour, ginger, cinnamon, nutmeg, baking soda, cloves and salt in a medium bowl. In a stand mixer with the paddle attachment, beat together the butter, brown sugar and granulated sugar. Mix in the molasses and egg, and then stir in the flour mixture. Wrap in plastic wrap and let chill in the fridge for at least 1 hour and up to 24 hours. Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Carefully cover the platter and bowl with the dough, trimming the excess. Chill in the freezer for 20 minutes. Place the platter and bowl on a sheet tray and bake until just golden at the edges, 18 to 20 minutes. Let cool completely. For the candied walnut maple mousse: Lower the oven to 325 degrees F. Toss the walnuts, egg whites, confectioners' sugar, cayenne, salt and 1/2 teaspoon Chinese five-spice powder in a bowl until evenly coated. Spread on a parchment-lined sheet tray and bake until crispy and brown, about 20 minutes. Place in a food processor and process until finely ground. Sprinkle the gelatin over 1/4 cup water in a small bowl. Set aside. Heat the maple syrup in a small saucepan with the remaining 1/2 teaspoon Chinese five-spice powder. Add the gelatin and whisk until dissolved. Remove from the heat and allow to cool to room temperature. In a stand mixer with the whisk attachment, whip the cream on medium speed until stiff peaks form. Slowly fold in the maple syrup mixture and ground walnuts, being careful not to deflate the whipped cream. Chill in the fridge until ready to serve. For the royal icing: Combine the confectioners' sugar and egg whites in the bowl of a stand mixer with the whisk attachment. Mix slowly until stiff enough to form peaks; keep beating until the icing is pure white, fluffy and shiny. Use a silicone spatula to transfer the icing to a pastry piping bag and hold it at room temperature until ready to decorate the gingerbread. For the cinnamon sugar tortilla chips: Preheat the oil in a deep fryer to 375 degrees F. Alternatively, heat 3 inches of oil to 375 degrees F in a heavy-bottomed Dutch oven or stockpot. Mix the sugar and cinnamon together in a large bowl. Cut the tortillas lengthwise and then widthwise, creating small chips. Carefully lower the tortillas into the hot oil and fry until golden brown, 3 to 5 minutes. Depending on the size of your fryer or pot, you maybe have to make 2 batches. Remove to a paper towel-lined sheet tray and then toss in the cinnamon-sugar mixture until coated. To assemble: Using a knife or small offset spatula, remove the gingerbread from the platter and bowl. Fill the bowl with the chilled candied walnut maple mousse and arrange the cinnamon sugar tortilla chips around the bowl. Cut the tip off the pastry piping bag of royal icing and pipe festive designs around the outside of the bowl and platter, adding candies as desired. Serve and enjoy! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 70431,"Not-So-Heavy Date-Nut Bread 1 1/2 heaping cups dates (about 40 medium dates), pitted and roughly chopped 2 1/2 cups all-purpose flour 1/2 cup whole wheat flour 2 teaspoons baking powder 1/2 teaspoon fine salt 1 cup unsalted butter, room temperature 1 cup dark brown sugar 4 large eggs, at room temperature 3/4 cup whole milk, room temperature 1 heaping cup walnut pieces, roughly chopped Instructions: Lightly butter and flour a 9 by 5-inch loaf pan. Put a rack in the middle of the oven. Preheat the oven to 350 degrees F.
Put the dates in a medium bowl and cover with hot water. Soak for 15 minutes and drain.
In a medium bowl, whisk together both of the flours, baking powder, and salt. Set aside.
In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, combine half the dates, butter, and brown sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula.)
Add the eggs one at time, mixing well after each addition.
Mixing on low speed, add the flour in 3 parts to the butter mixture, alternating with the milk in 2 parts, until just combined. Raise the speed to medium and mix briefly until a smooth batter is formed. Add the remaining dates and walnuts and mix until just incorporated.
Scrape the batter into the prepared pan. Bake, turning the pan halfway through, until golden brown and a toothpick inserted in the center comes out clean, about 1 1/2 hours.
Remove from the oven and cool slightly. Remove the bread from the pan and cool on a rack completely before serving.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 70432,"Herbed Pork Tenderloins 2 pork tenderloins (2 1/2 to 3 pounds total) 1 tablespoon minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
Good olive oil
10 to 12 slices prosciutto
Instructions: Preheat the oven to 450 degrees F. Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner \tail,\ fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the \tail\ in place. Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70433,"Tiger's Quiche 1 pound 1-ounce (500 grams) plain flour 3 1/2 ounces (100 grams) lard 5 1/2 ounces (150 grams) butter Pinch salt 2 large organic eggs 5 large organic eggs 1 pint (568 milliliters) double cream (heavy cream) Salt and freshly ground black pepper Pinch freshly grated nutmeg 1 handful Cheddar and Gruyere cheese, finely grated 1 bunch chives, finely chopped 1 (4-ounce) log goat's cheese, crumbled 10 thin slices pancetta 1 small handful thyme tips, mixed into olive oil Instructions: Preheat the oven to 375 degrees F (190 degrees C/gas 5). Rub together the flour and the fat. Add the eggs and bring together carefully without over working it. Chill in the refrigerator for 1 hour. Once your pastry has chilled roll it out to fit an 11-inch (28 centimeter) tin with a removable bottom. Freeze the pastry mold then cover with greased paper, fill the tin with baking beans and bake it blind for 10 minutes. Lower the oven temperature to 350 degrees F (180 degrees C/gas 4). Mix all the filling ingredients together then pour the filling into the pastry case. Sprinkle over the goat's cheese, lay over the pancetta slices and then finish off with a drizzle of your thyme oil. Bake in the oven for 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70434,"Christmas Mules 2 ounces spice-infused vodka, such as cinnamon vodka 1 ounce fresh lime juice
1 ounce blood orange juice
1/2 ounce grenadine
Ginger beer, for topping
Fresh mint sprigs and blood orange slices, for garnish Candied Cranberries, recipe follows, for garnish 1 3/4 cups granulated sugar 3 cups fresh cranberries
Instructions: Fill a 20-ounce cocktail shaker halfway with crushed ice. Add the vodka, lime juice, blood orange juice and grenadine. Put on the lid and shake thoroughly for 15 to 20 seconds so the flavors combine and chill with the ice. Add a few ice cubes to a 16-ounce copper Moscow mule mug, if you have one, or a glass. Strain the liquid over the ice cubes. Top up the mug or glass with ginger beer. Garnish with mint sprigs, blood orange slices and Candied Cranberries. Place a sheet of parchment paper on a sheet pan. Pour 3/4 cup water and 3/4 cup of the sugar into a saucepan, bring to a boil and simmer on a low heat for 3 minutes. Stir to ensure the sugar has dissolved into the water and the result is a syrup consistency. Add the cranberries to the pan and stir so they are covered in the syrup. Remove the pan from the heat and stir for 1 minute. Using a slotted spoon, remove the cranberries from the pan and add them to the prepared sheet pan. Allow the cranberries to cool and dry, about 1 hour. Pour the remaining sugar into a bowl. Add the cranberries and toss until they are thoroughly coated in the sugar. Store in an airtight container until ready to use. ","[Riesling, Moscato, Vinho Verde, Prosecco]

" 70435,"Carrot Cake Baked Oatmeal 6 ounces cream cheese, at room temperature 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
2 1/2 cups old fashioned oats 3/4 cup coarsely chopped pecans
2 large carrots, grated on the coarse holes of a box grater (1 1/2 cups)
3/4 cup golden raisins
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1/2 cup plus 2 tablespoons packed dark brown sugar 2 cups whole milk
2 large eggs
4 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
Instructions: For the cream cheese topping: Combine the cream cheese, granulated sugar and vanilla in a small bowl. Mix well until smooth. Set aside. For the carrot cake baked oatmeal: Preheat the oven to 350 degrees F. Combine the oats and pecans in a large cast-iron skillet over medium-low heat. Cook and toss until the oats and pecans are lightly toasted and fragrant, 3 to 4 minutes. Remove from the heat and let cool slightly while the oven preheats. To the skillet with the oats and pecans, add the carrots, raisins, baking powder, cinnamon, ginger, salt, nutmeg and 1/2 cup brown sugar and toss to combine. In a large spouted measuring cup, combine the milk, eggs, melted butter and vanilla. Whisk to combine. Pour over the oat mixture. Stir and toss to combine well, making sure all of the oats are evenly distributed in the egg mixture. Sprinkle the top with the remaining 2 tablespoons brown sugar. Dollop dots of the cream cheese topping over the surface of the oatmeal. Bake until the oatmeal is set and slightly puffed and the top is golden and caramelized, 30 to 35 minutes. Let cool 5 minutes before cutting and serving. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 70436,"French Brie and Ham Baguette 1 (18 to 20-inch) baguette 1/3 cup peach or raspberry preserves 1 (6-ounce) package deli ham slices 1 (5-ounce) wedge brie, sliced, room temperature (recommended: Alouette) Instructions: Slice baguette horizontally with a serrated bread knife. Spread preserves on both sides of bread. On bottom half of baguette, lay down overlapping slices of ham and top with slices of brie. Place top of baguette on sandwich. Cut into 1-inch pieces and secure with decorative sandwich picks. Optional: heat in a 400 degree F oven for 10 to 12 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 70437,"Homemade Granola Bar Treats One 14-ounce can sweetened condensed dairy milk or coconut milk 1/2 cup unsweetened nut or seed butter (I love cashew butter, almond butter and tahini the best!)
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
3 1/2 cups quick-cooking oats
1 cup roasted salted nuts
3 tablespoons flax seeds, or a mix of different seeds (chia, millet, sunflower, etc.)
3/4 cup candy-coated chocolates, such as M&M's or muted-color ones from Whole Foods or Trader Joe's 1/2 cup dried apricots
Instructions: Preheat the oven to 350 degrees F. Line an 8-inch square baking dish with enough parchment paper so that it comes up the sides and hangs over by 1 inch. Stir together the condensed milk, nut or seed butter, vanilla and salt in a large mixing bowl. Add the oats, nuts and seeds and mix to combine. Scrape into the baking dish and spread it out evenly. Press the candy-coated chocolates and dried apricots into the top. Bake until lightly browned around the edges, about 25 minutes. Let cool in the pan for 10 minutes, then remove to a rack to cool completely. Chop into squares. Store in an airtight container in the refrigerator for up to a week. You can also freeze these. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 70438,"Spoon Fudge Cooking spray, for the baking pan 1 1/2 cups corn syrup 1 cup sugar 3/4 cup whole milk 1/2 cup unsweetened cocoa powder 4 tablespoons unsalted butter 2 teaspoons Homemade Vanilla Extract, recipe follows, or store-bought vanilla extract 3 vanilla beans 8 to 12 ounces bourbon or vodka Instructions: Spray the bottom of an 8-by-8-inch baking pan with cooking spray. Line the baking pan with overlapping pieces of parchment, leaving enough to hang over the sides of the pan; this will help you remove the fudge from the pan. Spray the pieces of parchment with cooking spray. Combine the corn syrup, sugar, whole milk, cocoa powder and butter in a heavy-bottom saucepan fitted with a candy thermometer over medium heat. Stir until the sugar and butter melt. Stop stirring and let the mixture continue to cook until the thermometer reaches 238 degrees F, 7 to 10 minutes. Once the mixture reaches 238 degrees F, stir in the vanilla extract and turn off the heat immediately. Pour the spoon fudge into the prepared 8-by-8-inch baking pan, tapping gently so the fudge is evenly distributed. Cool to room temperature, and then place in the refrigerator to set until firm enough to cut, about 1 hour. Once the fudge is set, use the parchment to lift the candy out of the baking pan onto a cutting board. Peel off the parchment. Cut the fudge into 1-by-2-inch pieces and wrap each with waxed paper. Store in the refrigerator until ready to serve or up to 1 week. Split the vanilla beans lengthwise, leaving them attached at one end. Place them in a 10- to 12-ounce bottle and cover with the liquor. Put on the top and shake vigorously. Store at room temperature for 4 weeks to let the flavor develop and mature, shaking the bottle once a week. The extract will keep at room temperature in a dark place (like your cabinet) for up to 6 months.
","[Chardonnay, Merlot, Pinot Grigio, Riesling]" 70439,"Espresso and Chocolate Jellies 1/2 cup semisweet chocolate chips (recommended: Ghirardelli) 1/4 cup heavy cream 1 (1/4-ounce) packet unflavored gelatin (recommended: Knox) 1/3 cup sugar 2 tablespoons instant espresso powder 1/4 cup coffee liqueur (recommended: Kahlua) 1/2 cup heavy cream 1/2 teaspoon pure vanilla extract Special equipment: 6 espresso or 4 (4-ounce) demi-tasse cups, or 4 ramekins Instructions: For the chocolate layer: Place the chocolate chips and cream in a small bowl. Place over a pan of barely simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Spoon the mixture into the bottom of 6 espresso cups. Refrigerate until set, about 20 minutes. For the jelly layer: Pour 1/2 cup water in a medium bowl. Sprinkle the gelatin on top and set aside for 5 minutes until softened. In a small saucepan, combine another 1/2 cup water, sugar, and espresso powder. Bring to a boil, whisking frequently, until the sugar has dissolved. Pour the espresso mixture over the gelatin and whisk until the gelatin has dissolved. Whisk in the coffee liqueur. Set aside to cool, about 15 minutes. Ladle the gelatin mixture over the chocolate layer. Refrigerate until set, about 1 1/2 hours. For the whipped cream: In a medium bowl, using an electric hand mixer, beat the cream on medium speed until thick. Add the vanilla and beat until the cream holds stiff peaks. Let the jellies stand at room temperature for 15 minutes. Dollop with whipped cream and serve. ","[Barolo, Cabernet Sauvignon, Malbec, Pinotage]

" 70440,"Open-Faced Asparagus Sandwich About 4 cups fresh hops (see Cook's Note) 12 whole lemons (zest, rinds and juice will be used throughout the recipe) About 3 1/2 cups olive oil 1 1/2 cups dried Great Northern white beans 1 cup tightly packed fresh basil 5 garlic cloves 1/2 cup olive oil Kosher salt and coarsely ground black pepper Zest and juice of 10 oranges 1 cup olive oil 5 shallots, finely diced 4 red bell peppers Olive oil, for drizzling Kosher salt Olive oil, for drizzling 40 spears asparagus, trimmed (4 per sandwich) 1 red onion, sliced into 1/4-inch rounds Kosher salt and coarsely ground black pepper 5 whole ciabatta loaves, sliced in half lengthwise 2 1/2 cups arugula 40 pear tomatoes, sliced in half 2 Fresno chiles, seeded and thinly sliced into rounds Instructions: For the hops oil: Fill a glass bottle to the top with the hops, about 4 cups depending on the size of the bottle. Zest and juice 10 of the lemons and reserve for the citrus shallot dressing. Juice the remaining 2 lemons and reserve 1/2 cup juice for the hummus. Slice the lemon rinds and add them to the bottle. Add the olive oil until the bottle is full. Turn the bottle upside down so the hops and rinds float upwards, infusing the oil. The longer the oil sits, the stronger the flavor. Infuse for a minimum of 48 hours, turning the bottle several times a day. For the hummus: Pour the beans into a large stockpot. Cover with cold water until the water line is about 3 inches above the beans. Partially cover the stockpot with a lid and bring the water to a boil over medium-low heat. Simmer the beans slowly so they don't crack and break, stirring occasionally, about 45 minutes. If the water has been completely absorbed but the beans don't seem tender, add a bit of warm water and continue cooking to the desired texture. Drain any excess water and pour the beans onto a cookie sheet in an even layer to cool. For the citrus shallot dressing: Add the orange zest and juice to a mixing bowl with the reserved zest and juice of 10 lemons. Add the olive oil and shallots and use a whisk or blender to mix together. Refrigerate until using. To finish the hummus, puree the basil and garlic in a blender or food processor. Add the cooled beans and process. While the blender is running, gradually add the reserved 1/2 cup lemon juice and the olive oil. Add salt and pepper to taste. Refrigerate until using. For the roasted red bell peppers: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs, until all sides are charred black, 7 to 10 minutes. Let cool for 15 minutes. Peel the peppers, removing the skins, seeds and stems. Dice the peppers, drizzle with olive oil and season with salt. Set aside. For the sandwiches: Prepare a grill to medium-high heat. Drizzle olive oil over the asparagus spears and red onion slices. Season with salt and pepper. Grill the vegetables about 1 minute per side. Grill each side of the ciabatta halves until lightly browned. To assemble: Spread a small amount of hummus in the middle of each plate to keep the sandwich from sliding around when fully assembled. Place a grilled ciabatta half on top of the hummus and spread a generous amount of hummus on top of each ciabatta half, about 1/4 cup. Add some roasted red bell peppers and grilled red onions. In a small bowl, toss the arugula in the citrus shallot dressing. Pile up some arugula on top of each bread piece, followed by 4 spears of grilled asparagus. Finish with the pear tomatoes and sliced Fresno chiles. Lightly drizzle the hops oil over the sandwiches. Season with salt and coarsely ground black pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 70441,"Pecan Pie with Whiskey Sauce 1 cup white sugar 3 tablespoons brown sugar 1/2 teaspoon salt 1 cup corn syrup 1/3 cup salted butter, melted 3 whole eggs, beaten 3/4 teaspoons vanilla extract 1 cup finely chopped pecans 1 whole unbaked pie crust Whipped cream Whiskey Maple Cream Sauce, recipe follows 1 1/2 cups whipping cream 5 tablespoons real maple syrup 3 tablespoons light corn syrup 1 tablespoon whiskey Instructions: Preheat the oven to 350 degrees F.
Mix the white sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour the chopped pecans in the bottom of the unbaked pie shell.
Pour the syrup mixture over the top. Bake the pie until it's no longer loose and jiggly, 1 hour 10 minutes, being careful not to burn pecans and crust. (Cover with foil for part of the baking time if it browns too quickly).
Allow to cool for several hours or overnight. Serve in thin slivers with freshly whipped cream. Serve with a drizzle of cold Whiskey Maple Cream Sauce. Pour the whipping cream into a saucepan. Add the maple syrup and corn syrup and stir over moderate heat until thickened and reduced by about 1/3, approximately 15 minutes. Stir in the whiskey. Refrigerate mixture until it is cold and thick. Drizzle over warm pecan pie. ","[Bourbon, Rye, Brandy, Port]" 70442,"Mamau's Spritz Cookies 1 cup butter, softened (I use 1 stick oleo and 1 stick butter) 1/2 cup sugar 1 teaspoon vanilla extract 1 egg 2 1/2 cups all-purpose flour Candied cherries, sliced Instructions: Preheat oven to 350 degrees F.
In a large bowl, using either an electric mixer or by hand, cream the butter, sugar, and vanilla. Add egg and then mix in the flour in 3 additions. Fill cookie press with dough and press out cookies into desired shapes onto an ungreased cookie sheet. Place a sliced candied cherry in the center of each cookie. Bake for about 15 minutes. Remove immediately to cooling racks. ","[Prosecco, Moscato, Vinho Verde, Cava]" 70443,"Tempura Asparagus 1 bunch asparagus 1 cup rice flour 1 teaspoon kosher salt 1 teaspoon ground coriander 1/2 cup soda water Sea salt 2 lemons, cut into wedges Instructions: Preheat fryer to 350 degrees F. Cut the tough and fibrous bottoms off the asparagus and peel stems with a vegetable peeler. In a mixing bowl, combine flour, salt, and coriander. Whisk in soda water just until incorporated with the dry ingredients. Let the batter rest at room temperature for 1 hour. Dip asparagus in batter and place in fryer until golden brown, about 3 minutes. Place on paper towels to drain and sprinkle with sea salt. Serve with lemon wedges. ","[Sak, Riesling, Gewrztraminer, Pinot Grigio]" 70444,"Apple Dumplings 2 sticks (1 cup) salted butter, plus more for greasing the pan 2 Granny Smith apples
Two 8-ounce cans refrigerated crescent roll dough 1 1/2 cups sugar
1 teaspoon vanilla extract
8 ounces citrus-flavored soda, such as Mountain Dew (two-thirds of a 12-ounce can) Cinnamon, for sprinkling Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch pan. Peel and core the apples, then cut each into 8 slices. Roll each apple slice in a crescent roll piece, then transfer to the prepared pan. Melt the butter in a saucepan, then add the sugar and barely stir. Add the vanilla and stir slightly, then pour the entire mixture over the apples. Pour the citrus soda around the edges of the pan. Sprinkle with cinnamon and bake until golden brown and crispy on top, about 40 minutes. Serve, spooning some of the sweet sauces from the pan over the top. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 ball of brie cheese 1/4 cup fig jam 1/4 cup prosciutto, thinly sliced 1/4" 70445,"Beef Empanadas 1 (9-ounce) package pie crust mix 1 large egg 1 tablespoon cold water All-purpose flour, for dusting 1 leftover steak from the Salisbury Steak recipe 1/4 cup leftover gravy from the Brown Gravy recipe Instructions: Make the pie crust according to package directions. Wrap in plastic wrap and chill in the refrigerator for 1 hour. Preheat the oven to 375 degrees F. In a small bowl mix together the egg with the cold water to create an egg wash. Set aside. Divide the dough into 6 even pieces, and roll each into a ball. On a floured work surface roll out each piece of dough, with a rolling pin, into 1/4-inch thick rounds about 3 to 4 inches in diameter. Using a small bowl as a template cut around to form perfect circles. Break the leftover Salisbury Steak into small pieces and add it to a bowl with the leftover Brown Gravy. Stir to combine. Put a heaping tablespoon of the meat mixture into the middle of each piece of dough. Brush the edges of the circles with egg wash. Fold the dough over the filling to form a half circle. Press the edges together and seal them again with the tines of a fork to make pretty borders. Brush the tops of the empanadas with the egg wash. Arrange the empanadas on a sheet pan and bake until golden brown, about 15 minutes. Remove the empanadas from the oven to a serving platter and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 70446,"Everything Sugar Cookie (Dough!) 2 1/2 cups sugar 4 sticks (2 cups) salted butter, softened
1 tablespoon vanilla extract
4 large eggs
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons kosher salt
2 cups crushed pretzel sticks (crush in a plastic bag with a rolling pin) 2 cups toffee bits, such as Heath 2 cups crushed potato chips (crush in a plastic bag with your hands) Instructions: In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt. Mix everything on low speed until just combined. Stir in the pretzels. toffee bits and potato chips until you have an even mix. Using waxed paper, roll the dough into 3 logs (each about 12 inches long). If you want to enjoy these later, wrap the waxed paper logs in plastic wrap and pop in the freezer When ready to bake from fresh or frozen, preheat the oven to 350 degrees F and line a baking sheet with parchment. Slice the dough into 3/4-inch-thick slices with a sharp knife (no need to thaw), place on the prepared baking sheet and bake until the edges are light brown and the middle has set, about 15 minutes. Allow them to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 70447,"Smoked Salmon-Spring Pea Frittata 1 tablespoon olive oil 1 1/2 cups 1/8-inch-thick sliced onions 1/4 cup 1-percent milk 1/2 teaspoon kosher salt 10 large eggs 1 cup fresh, frozen or canned cooked peas Pinch ground black pepper 4 ounces smoked salmon, torn into 2-inch pieces 2 teaspoons chopped fresh flat-leaf parsley Instructions: Preheat the oven to 375 degrees F. Heat the olive oil in a 12-inch oven-safe nonstick skillet set over medium heat. Add the onions and cook, stirring occasionally, until translucent and lightly golden, 7 to 10 minutes. Whisk the milk, salt and eggs together in medium bowl. Add the egg mixture to the skillet, then add the peas. Add the black pepper and cook the frittata until the edges begin to set and turn pale yellow, 5 to 7 minutes. Place the salmon pieces in a single layer on the eggs. Place the skillet in the middle of the oven and bake until the center is set and no longer jiggles, 8 to 10 minutes. Remove from the oven and cool for 5 minutes. Cut the frittata into six wedges and garnish with the chopped parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70448,"Tomato and Fresh Mozzarella Pasta Salad Kosher salt and freshly ground black pepper 1/3 cup olive oil 2 tablespoons white wine vinegar 1 small shallot, minced 8 ounces dried fusilli 2 cups halved grape tomatoes 2 cups diced fresh mozzarella 1 cup torn fresh basil leaves Instructions: Bring a large pot of salted water to a boil. Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing. Add the tomatoes, mozzarella and basil to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 70449,"Cauliflower Gratin 1 (3-pound) head cauliflower, cut into large florets Kosher salt 4 tablespoons (1/2 stick) unsalted butter, divided 3 tablespoons all-purpose flour 2 cups hot milk 1/2 teaspoon freshly ground black pepper 1/4 teaspoon grated nutmeg 3/4 cup freshly grated Gruyere, divided 1/2 cup freshly grated Parmesan 1/4 cup fresh bread crumbs Instructions: Preheat the oven to 375 degrees F. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 70450,"Mango Smoothie 2 Indian Alphonso mango or canned pureed mangos 10 ounces cold milk 1 1/2 to 2 tablespoons sugar, or to taste, according to the size and sweetness of the mangos Ice cubes, to serve Instructions: Stand one of the mangos upright with the narrow end facing you. Slice off the 'cheeks' on either side of the stone and slice these in half lengthwise. Cut around the stone to take off as much flesh as possible, capturing all the running juices in a bowl. Remove the skin by peeling or cutting the fruit carefully off it. Repeat with the other mango. Discard the skin and puree the flesh and juice in a food processor or blender. Add the milk and sugar, and combine until it becomes a thick smooth mass. Transfer the liquid to a pitcher and chill the mixture until ready to drink. Add the ice cubes to the pitcher and serve straight from the refrigerator. A little goes a long way, so serve in small glasses. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 70451,"Chocolate Sauce 3/4 cup half-and-half 1 tablespoon butter 1/2 pound semisweet chocolate chips 1/4 teaspoon pure vanilla extract Instructions: Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool. ","[Merlot, Cabernet Sauvignon, Port]" 70452,"Hunter's Rabbit 1/2 cup olive oil 1 rabbit, cut into 6 to 8 portions Salt and freshly ground black pepper 15 medium-size mushrooms, quartered or sliced 2 shallots, minced 1/3 cup all-purpose flour Pinch dried thyme Pinch dried parsley 1 bay leaf 1 cup tomato sauce 1 cup red burgundy wine 1 to 2 cups beef broth Instructions: Preheat the oven to 350 degrees F. To a large warmed skillet over medium heat, add 1/4 cup of olive oil. Sprinkle the rabbit with salt and pepper, to taste. Add the rabbit to the hot oil and brown on both sides. Remove the rabbit to a medium-size casserole dish. In that same skillet, over medium heat, add more olive oil. Add the mushrooms and shallots and saute for about 2 minutes. Transfer the mushroom mixture to the casserole. Sprinkle the flour, thyme, parsley and the bay leaf over the rabbit and stir in the tomato sauce, wine, and the beef broth. You may add a pinch more of salt and pepper if you wish. Cover with foil and put in the oven to bake until the rabbit is tender, stirring every hour, about 2 to 3 hours. Rabbit meat should pull off easily from the bone with a fork. Remove from the oven and serve. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 70453,"Carrots with Orange-Hazelnut Vinaigrette 3 tablespoons blanched hazelnuts
1/2 teaspoon whole coriander seeds
1 tablespoon finely chopped shallots 1 tablespoon sherry vinegar 1/2 teaspoon honey Kosher salt Pinch cayenne pepper 2 small oranges 2 tablespoons extra-virgin olive oil 1 pound carrots with tops, trimmed (halved lengthwise if very thick) Instructions: Preheat the oven to 350 degrees F. Spread the hazelnuts out on a baking sheet and toast until golden, 8 to 10 minutes. Cool and slightly crush (the bottom of a measuring cup works well). Add the coriander to a small skillet and swirl over medium heat until toasted, about 2 minutes. Crack the coriander and add to a baking dish along with the hazelnuts, shallots, vinegar, honey, 1/2 teaspoon salt, the cayenne and the juice of 1 orange. Whisk in the olive oil in a slow and steady stream. Set aside. Fit a medium, shallow pot with a steamer insert and add about an inch of water. Bring to a simmer, add the carrots, cover and steam until just fork-tender, 10 to 12 minutes. Transfer to the baking dish, toss gently and allow the carrots to cool in the vinaigrette at room temperature. Segment the remaining orange and arrange the carrots on a serving platter, topped with the orange segments. Sprinkle with salt if desired. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 70454,"Sake-Tini (Sake Martini) 1 1/4 ounce Hakusan Dry Sake (or other domestic sake) 2 ounces vodka 1/4-ounce Orange Curacao 3 orange peels Instructions: Combine all ingredients in ice-filled mixing glass. Stir well and strain into chilled martini glass. Garnish with flamed orange peel.; ",[Sake] 70455,"Stuffed Meatball Hoagies 8 cups Basic Red Sauce, recipe follows 1 large egg 1 pound lean ground beef 1/2 cup chopped yellow onion 1 tablespoon minced garlic 1 tablespoon minced parsley leaves 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon ground black pepper 2 teaspoons Dijon mustard 1 teaspoon ketchup 1 teaspoon Essence, recipe follows 1/2 teaspoon salt 4 to 6 (6-inch) hoagie buns 2 tablespoons olive oil 1/2 pound coarsely grated mozzarella cheese 4 to 6 tablespoons finely grated Parmesan 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 2 tablespoons olive oil 1 1/2 cups chopped yellow onion 1 tablespoon minced garlic 1/2 teaspoon salt 2 (15-ounce) cans tomato sauce 3 tablespoons tomato paste 2 cups water 1 teaspoon sugar 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon crushed red pepper 2 (28-ounce) cans whole peeled tomatoes Instructions: Pour the Basic Red Sauce into a large, heavy pot and bring to a simmer over medium-high heat, stirring occasionally. Place all the remaining meatball ingredients in a large mixing bowl and stir well to combine. Using your hands, divide the meatball mixture into 12 even portions and roll into smooth meatballs. Place meatballs on a plate as they are formed. When all the meatballs are shaped, gently place the balls into the simmering sauce 1 at a time. Simmer the sauce, uncovered, for at least 10 minutes before stirring. The meatballs should begin to float to the top when they are able to be stirred. Stir gently and continue to simmer for an additional 20 to 30 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pot. Using oven mitts or pot holders, remove the sauce from the heat and cover to keep warm. Preheat the oven to 450 degrees F. Using a sharp knife, slice a thin layer off the top of each hoagie bun and, using your hands, remove some of the bready interior to form a hollowed-out submarine shape. Brush the inside of the hollowed out buns with the olive oil. Divide half of the grated mozzarella evenly between the hoagie buns and bake, uncovered, until the cheese is melted and buns are lightly golden, about 3 to 4 minutes. Remove from the oven and ladle some of the hot tomato sauce into the buns. Place 2 or 3 meatballs inside each bun and top with more sauce. Divide the remaining mozzarella cheese among the tops of the buns and sprinkle with the Parmesan. Return to the oven and bake until bubbly and hot throughout and the cheeses are golden brown, 4 to 6 minutes. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993. Heat the olive oil in a large, heavy pot over medium heat. Add the onions, garlic, salt, basil, oregano, and pepper, and cook, stirring, until soft, about 5 minutes. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onion and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low and simmer, uncovered, for 45 minutes, stirring occasionally with a long-handled wooden spoon. Using oven mitts or pot holders, remove the pot from the heat and use the sauce as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months. ","[Sangiovese, Barbera, Dolcetto, Tempranillo]" 70456,"Deviled Chicken Francese 4 pieces boneless, skinless chicken breast (no tenders) Salt and pepper
AP flour, about 1 cup
3 large eggs
1 scant tablespoon Dijon mustard
3 tablespoons milk
3 tablespoons Pecorino Romano or Parmigiano-Reggiano cheese
1/4 to 1/3 cup olive oil or vegetable oil (light in color olive oil or safflower oil) 2 lemons
3 tablespoons butter
2 large cloves garlic, 1 crushed or chopped, 1 halved
About 3/4 cup white wine
1 tablespoon Calabrian chili paste, harissa or sriracha
About 1 1/2 cups chicken stock
A handful flat-leaf parsley, for serving
1 loaf ciabatta bread, 12 to 14 inches long, halved
EVOO, for drizzling
Flaky sea salt, for sprinkling 1 large bundle arugula, cleaned, or boxed leaves
Instructions: Gather your ingredients and a gel board to prepare chicken. Halve the chicken breasts horizontally and butterfly them. Use a mallet to thin meat or even it out if needed -- it depends on the size of the chicken breasts. Season meat with salt and pepper. Set a station up: Flour in shallow dish; eggs beaten with mustard, milk, salt, pepper and cheese; large frying pan with oil (4 to 5 turns of the pan); a baking sheet with wire rack inserted and lined with parchment paper to remove the chicken to. Preheat the oil in skillet over medium to medium-high heat. Coat chicken 2 at a time in flour, shake of excess, then in egg and allow excess to drip off. Cook chicken 3 to 4 minutes on each side. Repeat, removing cooked chicken to wire rack. Once chicken is cooked, slice and lightly brown 1 lemon; add to pan with chicken. Wipe excess oil from pan, return to heat and add butter. When it foams add 1 clove crushed garlic, juice of 1 lemon, wine and chili paste and reduce about 3 minutes. Add stock and reduce 5 minutes more. Pick and chop the parsley. Char the bread over gas burner or under broiler. Rub charred bread with halved garlic, drizzle with EVOO, sprinkle with flaky sea salt and cut bread into chunks. Add the chicken back to sauce and heat the meat through, 3 to 4 minutes, turning occasionally. Add the sliced lemons and coat with sauce. Add parsley and transfer to plates. Serve cutlets with a small handful of arugula leaves alongside and some charred bread for mopping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 70457,"Southern Fried Chicken 2 cups buttermilk, preferably salt free 1/8 teaspoon salt 1/4 to 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground red pepper (cayenne) 10 pieces chicken (2 wings, 2 thighs, 2 legs, 4 breast pieces), each breast half cut in half or substitute 2 pounds boneless chicken breasts, skin intact 1 1/4 cups mixed whole wheat flour and all-purpose flour 1 1/2 teaspoons salt 3/4 to 1 1/4 teaspoons freshly ground black pepper 3/4 to 1 1/4 teaspoons ground red pepper (cayenne) Crisco for frying Instructions: In a shallow, non-aluminum dish, combine first 5 ingredients. Add chicken and toss once to coat. Cover and chill 8 hours or overnight, turning once or twice. Place pieces on rack to drain slightly but do not pat dry. In a paper bag, combine flour, salt, black pepper, and red pepper. Toss chicken in flour mixture and place on a clean rack or a baking sheet. Toss each piece again, shake off excess flour and set aside at cool room temperature for 2 hours. In 2 large, heavy skillets, or 1 electric skillet, heat enough oil to reach a depth of 1/2-inch to 350 to 360 degrees. Add chicken pieces to the hot oil one by one. (Note: Adding too many pieces at once lowers the temperature of the oil and the chicken will not brown properly.) Adjust temperature so oil remains between 300 and 320 degrees. Cook, turning once with tongs, 10 to 12 minutes per side (4 to 5 minutes for boneless breasts) or until juices run clear when pierced in the thickest part. (Thicker pieces may require more cooking time.) Transfer pieces as they are done to paper towels to drain. Serve hot or warm. Gravy for Fried Chicken Drain all the oil from the cooking skillet through a sieve and into a bowl. Return the skillet to medium heat. Add two tablespoons of the chicken-frying fat to the skillet, along with any browned bits caught by the strainer. Add two tablespoons of flour, blend well, and cook for two minutes, stirring. Off heat, add a scant two cups boiling chicken stock. Simmer for 2 minutes, season (using freshly grated nutmeg, if desired) and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 70458,"Coconut Natural Daiquiri 1/2 cup sugar 1/2 cup coconut water, preferably fresh 12 ounces white rum 6 ounces coconut rum liqueur 3 ounces freshly squeezed lime juice plus 6 lime wedges 2 cups shaved or crushed ice Instructions: Bring the sugar and coconut water to a boil in a small saucepan over medium heat. Simmer until the sugar is completely dissolved, about 2 minutes. Remove from the heat and let the coconut simple syrup cool completely. (This recipe makes approximately 3/4 cup coconut simple syrup, which can be used to sweeten other things if not used for making daiquiris.) Add the white rum, coconut rum liqueur, lime juice, 3 to 5 ounces of the cooled coconut simple syrup (depending on desired sweetness) and the shaved ice to a large martini shaker or pitcher. Shake or stir the ingredients until thoroughly mixed. Strain into 6 chilled martini glasses and garnish the rims of the glasses with lime wedges.
","[Rum, Coconut Rum, Creamy White Wine]" 70459,"Lemon Salmon with Lima Beans 1 lemon, halved 1/2 cup nonfat plain Greek yogurt 3/4 teaspoon paprika 2 teaspoons extra-virgin olive oil 3 cloves garlic, thinly sliced 3/4 teaspoon dried oregano Pinch of red pepper flakes 1 1-pound bag frozen baby lima beans Kosher salt and freshly ground pepper 2 tablespoons chopped fresh parsley 4 5-ounce skinless center-cut salmon fillets Instructions: Slice 1 lemon half into 4 thin rounds and set aside. Grate the zest of the other lemon half and set aside; squeeze some of the juice into a bowl and mix in the yogurt and 1/4 teaspoon paprika. Preheat the broiler. Heat 1 teaspoon olive oil in a medium saucepan over medium heat. Add the garlic, oregano and red pepper flakes and cook until the garlic is golden, about 2 minutes. Add the lima beans, 1 1/2 cups water and the lemon zest; partially cover the pan, bring to a simmer and cook until the beans are tender, about 20 minutes. Season with salt and pepper. Remove from the heat and stir in the parsley, 1 tablespoon of the yogurt mixture and the remaining 1 teaspoon olive oil. Meanwhile, mix the remaining 1/2 teaspoon paprika, 1/2 teaspoon salt, and pepper to taste in a small bowl. Sprinkle all over the salmon; arrange on a foil-lined baking sheet and top each fillet with a lemon slice. Broil until just cooked through, 6 to 8 minutes. Serve with the lima beans and top with the yogurt mixture.
Photograph by Antonis Achilleos ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 70460,"Sweet Potato Pie for Two 2/3 cup all-purpose flour 3 tablespoons unsalted butter, cut into small pieces, at room temperature
1 tablespoon granulated sugar 1 tablespoon confectioners' sugar Pinch kosher salt 2 large eggs 1/4 cup heavy cream 2 tablespoons packed dark brown sugar 1 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 3/4 cup sweet potato puree 2 tablespoons unsalted butter, melted 1/2 cup mini marshmallows or 2 big dollops lightly sweetened whipped cream, for serving Instructions: For the crust: Put a small baking sheet on a rack in the center of the oven, and preheat to 375 degrees F. Process the flour, butter, granulated and confectioners' sugars and salt in a food processor until the mixture resembles wet crumbs and holds together when squeezed in your palm, about 2 minutes (this takes longer than seems necessary, but be patient). Divide the mixture evenly between 2 disposable 5-inch pie tins, and press the dough very firmly into the bottoms and up the sides, making sure to press it into the corners very well. Smooth and flatten the tops with your fingers or the back of a small spoon. Bake the crusts on the hot baking sheet until the bottom and sides are golden brown (probably more in some spots than in others), about 12 minutes. Let cool completely on a cooling rack. For the filling: Whisk together the eggs, cream, brown sugar, vanilla, cinnamon and allspice in a medium bowl. Whisk in the sweet potato and then the melted butter. Mound the filling in the pie shells, and bake until puffed and the centers still look slightly wet but not loose, 25 to 30 minutes. Transfer to a cooling rack to cool completely before serving. If using marshmallows: Right before serving, preheat the broiler. Pile 1/4 cup mini marshmallows in the center of each pie, and broil until the marshmallows are bubbling and well browned, 30 to 40 seconds. Serve immediately. If not using marshmallows: Dollop each pie with some whipped cream, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 70461,"Buttery Almond Cookies 1 1/3 cups unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons vanilla extract 2 teaspoons almond extract 4 cups all-purpose flour, plus some for dusting 2 teaspoons baking powder 1/2 teaspoon salt 1 cup ground almonds 1/2 cup slivered almonds Instructions: Preheat oven to 375 degrees F. In a large bowl, with an electric mixer, cream the butter and sugar until fluffy. Add the eggs 1 at a time, the vanilla and almond extracts and blend well. In separate bowl, combine the flour, baking powder, salt and ground almonds. Add flour mixture to sugar mixture and blend well. Fold in the slivered almonds. Roll out dough onto a flour dusted work surface and cut into desired shapes. Place cookies onto parchment lined cookie sheet and bake for 8 to 10 minutes. Transfer to a wire rack to cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 70462,"Spanish Style Pressed Ham and Cheese Sandwiches 8 slices crusty bread 4 pequillo peppers or 2 whole roasted red peppers, thinly sliced 3/4 pound thinly sliced manchego cheese 1/2 pound sliced serrano ham or prosciutto Instructions: Preheat a grill pan to medium. Build sandwiches of sliced peppers, cheese and ham. Place sammies on grill and press with a foil covered brick or weighted down with a heavy skillet and cook to crust and mark bread and melt cheese, 3 to 4 minutes on each side. Cut sandwiches into 3 sections each and serve for a simple starter to any meal. ","[Rioja, Tempranillo, Garnacha]" 70463,"Grilled Fish Tacos with Mango and Tomato Salsa 1 cup cherry tomatoes, halved 1/4 cup packed fresh cilantro, chopped 2 tablespoons chopped fresh chives 1 ripe mango, peeled, pitted and diced Juice from 1 lime Kosher salt 1 1/2 pounds white-meat fish, such as mahi mahi or tilapia, cut into 4 pieces 1 tablespoon honey 2 teaspoons smoked paprika 1 to 2 teaspoons chipotle cl powder or chili powder, depending on your taste 1/2 teaspoon garlic powder Kosher salt and freshly ground black pepper Olive oil, for rubbing 6 to 8 corn or flour tortillas, warmed 1 ripe but firm avocado, peeled, pitted and diced
1/2 cup crumbled Cotija cheese
Shredded cabbage, fresh cilantro and lime wedges, for serving
Instructions: For the mango and tomato salsa: In a bowl, combine the tomatoes, cilantro, chives, mango, lime juice and salt to taste. Adjust spiciness as desired. For the tacos: Place a large cast-iron skillet or grill pan over high heat, or preheat a grill for cooking over high heat. Place the fish on a plate and drizzle with the honey. Sprinkle with the paprika, chili powder, garlic powder and some salt and pepper. Rub the fish with olive oil to coat. Once the skillet is hot, add the fish and cook to your desired doneness, around 4 minutes per side. Remove from the heat and let cool for 1 to 2 minutes. Using a fork, flake the fish into pieces. To assemble your tacos, add the fish to the warmed tortillas and top with the salsa, avocado and Cotija cheese. Garnish with shredded cabbage and fresh cilantro and serve with the lime wedges. EAT! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 70464,"4-Ingredient S'mores Pie 14 ounces milk chocolate chips 3/4 cup heavy cream One 9-inch prepared graham cracker crust 15 marshmallows Instructions: Combine the chocolate chips and cream in a large microwave-safe bowl and heat for 2 1/2 minutes. Stir until completely smooth (the chocolate may appear separated at first, but just keep stirring). Pour into the prepared pie crust, loosely cover with plastic wrap and refrigerate until set, about 4 hours or up to overnight. Preheat the broiler. Use kitchen shears to cut each marshmallow in half, on a bias, from one corner to the opposite corner. Arrange the marshmallow halves, cut-side down, on top of the chilled pie. Broil until golden, watching closely and rotating the pan as needed, about 1 minute. Let the pie cool completely, then cover loosely with plastic wrap and return to the fridge until the ganache sets again, 1 to 2 hours. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 70465,"Fish and Chips Vegetable oil, for deep frying 3 large russet potatoes 2 cups rice flour 1 tablespoon baking powder 3 teaspoons salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1 (12-ounce) can soda water 1 large egg, lightly beaten 2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle 1/2 cup rice flour, for dredging Malt vinegar, for serving Instructions: Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet. Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain. Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off. Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70466,"It's All Greek to Me Sundae 1 cup whipped cream 2 teaspoons ground cinnamon
1/2 cup chopped pistachios
1/2 pint pistachio ice cream
1/2 pint vanilla frozen yogurt
Store-bought baklava, cut into large pieces
Honey, for drizzling
Instructions: Gently fold together the whipped cream and cinnamon in a bowl. Set aside. Place 1 tablespoon pistachios in the bottom of each of 4 sundae bowls. Top with 1 scoop pistachio ice cream and 1 scoop frozen yogurt, then add a few pieces of baklava, a dollop of the cinnamon whipped cream, a drizzle of honey and more pistachios. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 70467,"Zucchini Fritters with Feta and Dill 2 medium zucchini 1 teaspoon kosher salt 4 ounces feta cheese, coarsely chopped or crumbled 1 1/2 tablespoons chopped fresh dill, plus whole dill for garnish 1 tablespoon chopped fresh mint 2 teaspoons minced garlic
1 large scallion, white and green parts, thinly sliced on the bias Grated zest of 1 lemon 3 tablespoons all-purpose flour 1 large egg Canola oil, for pan frying 1/2 cup Greek yogurt Coarse sea salt, for garnish Instructions: Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with the salt and let it rest while you gather and prep the remaining ingredients. Wrap the zucchini in the towel and wring as much liquid out of it as possible, discarding the liquid. In a medium bowl, combine the zucchini, feta, dill, mint, garlic, scallion and all but 1 teaspoon of the lemon zest. Stir in the flour and egg and mix until well combined.
Add the oil to a large shallow pan, about 1/4 inch, or enough so that when all the fritters are in the pan, the oil comes halfway up their sides. Place the pan over medium-high heat. Form fritters by hand or using a 1/4-cup measure, and fry them in the hot oil in batches. Cook until the fritters are golden brown on each side, 4 to 6 minutes. Drain on paper towels.
Transfer the fritters to a serving platter and garnish each with a dollop of Greek yogurt and a small sprig of dill. Sprinkle the reserved lemon zest and some coarse sea salt over the serving platter. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 70468,"General Tso's Chicken 1 1/2 pounds chicken breast or thighs, cubed 2 eggs, beaten 3 tablespoons light soy sauce Salt and freshly ground black pepper Cornstarch, as required 5 cups frying oil, canola or grapeseed 8 small dried red cl peppers 6 green onions, sliced 3 tablespoons soy sauce 2 tablespoons rice wine vinegar 1/4 cup sake 2 tablespoons sugar 6 1/4 cups chicken stock 2 tablespoons minced ginger 3 tablespoons minced garlic 3 tablespoons cornstarch slurry, (cornstarch and water mixed) for thickening the sauce Fried or steamed rice, for serving Whole cilantro leaves, for serving Instructions: Combine the diced chicken with the eggs, and the light soy sauce and season with salt and pepper. Remove the chicken to a medium bowl and add enough cornstarch to coat the chicken; it should form a sticky-like paste around the chicken. Cover the bowl and let rest for 1 hour in the refrigerator. Combine all the sauce ingredients, except the cornstarch slurry, in a large saucepan over medium heat and simmer until the sugar dissolves. Heat the oil in a deep-fryer or heavy-bottomed pan to 350 to 360 degrees F. Carefully test the oil by dropping a single piece of chicken into it and cook for around 4 minutes. When the oil is hot enough, slowly add a few pieces of chicken at a time, until all the chicken is cooked. Remove the chicken from the oil to paper towels to drain. Add a little more oil to a clean wok or skillet over medium heat. When the oil is hot add the chiles and green onions to saute for around 1 minute. Add the already cooked chicken to the wok and toss around with the chiles so that all the chicken gets great flavor. At this point add the warmed sauce mixture, a few spoonfuls at a time, until all the chicken is coated but not soaking wet. If the sauce is a little runny add the cornstarch slurry, a little at a time, to thicken the sauce. Remember you have to cook the sauce until bubbling after you have added the cornstarch. This normally takes a couple of minutes over low heat. Remove the chicken mixture from the wok to a serving bowl and serve immediately on fried or steamed rice. Garnish with whole cilantro leaves before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70469,"Saffron Lobster Salad on Grilled Fingerlings 1/4 cup red wine vinegar 1 large pinch saffron threads 1 tablespoon honey 1 cup best-quality mayonnaise 2 cloves finely chopped garlic Salt and freshly ground pepper 1 1/2 cups diced cooked lobster meat (see Cook's Note below) 1 large stalk celery, finely diced 1/2 small red onion, finely diced 3 tablespoons finely chopped fresh chives 12 fingerling potatoes, par-boiled and sliced in half lengthwise 3 tablespoons canola oil Instructions: Cook's Note: Use the leftover lobster meat from the whole lobsters that were cooked in the Grilled Lobster Tails with Green Curry-Mango Dipping Sauce recipe. Add vinegar, saffron, and honey to a small skillet and bring to a simmer over medium-high heat. Turn off the heat and let mixture cool to room temperature. In a small bowl, mix together the mayonnaise, garlic, and cooled vinegar mixture. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes. In a medium bowl, combine the lobster, celery, onion, and chives, and stir together. Add 1/2 cup of the saffron mayonnaise to the mixture and stir well. Season with salt and pepper, to taste. Preheat the grill to medium-high. Brush potatoes with oil and season with salt and pepper. Grill potatoes, cut-side down, until golden brown. Turn over and grill for 2 more minutes. Remove potatoes from the grill and place a small dollop of lobster salad on each potato. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 70470,"Baked Nectarines with Greek Yogurt and Honey 4 nectarines, pitted and cut into 8ths 4 tablespoon honey, plus more for drizzling 1 cup Greek yogurt Instructions: Preheat oven to 375 degrees F. Core the nectarines and cut into 8ths. Take 4 (12-inch) pieces of foil and divide the nectarines in the middle of each foil sheet. Drizzle the nectarines with the honey and fold foil over creating a packet. Place packets on a baking sheet and in the oven for 10 minutes. Once nectarines are soft remove the nectarines from the packet. Serve on a 4 plates and top with 1/4 cup Greek yogurt. Drizzle with honey and serve. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 70471,"Ramos Gin Fizz 1 1/2 ounces gin 2 tablespoons confectioners' sugar 3 ounces cream 1/4 lemon juice 2 squirts orange flower water Instructions: Combine all ingredients in a cocktail shaker with ice. Shake 38 times. Strain into a collins glass. It should be thick enough to hold a straw in the middle. ","[Gin, Cream, Orange Blossom]" 70472,"Madeline's Kiss 3/4 ounce orange liqueur 3/4 ounce Irish cream liqueur 3/4 ounce coffee liqueur 4 ounces hot chocolate Whipped cream, for garnish Instructions: Combine the liqueurs in a large mug and microwave on high for 15 seconds. Add the hot chocolate and stir; top with whipped cream. ","[Baileys Irish Cream, Kahla, Godiva]" 70473,"Grilled Oysters with Jalapeno-Herb Mignonette 1/3 cup rice vinegar 1 tablespoon freshly squeezed lime juice 20 oysters, scrubbed 1 teaspoon clover honey 2 tablespoons finely diced red onion 1 small jalapeno or serrano cl, seeded and finely diced 2 tablespoons finely chopped fresh chives 2 tablespoons finely chopped fresh cilantro 2 tablespoons finely chopped fresh tarragon Kosher salt and freshly ground black pepper Instructions: Heat the grill to high for direct grilling.
Stir together the vinegar, lime juice, honey, onions, jalapeno, chopped herbs and some salt and pepper in a small bowl. Let sit at room temperature for at least 10 minutes to allow the flavors to meld.
Remove the tops of the oysters over a bowl, catching any of the oyster liquor that comes out. Add the liquid back to the bottom shell with the oyster. Put on the grill and grill until the liquid just begins to simmer but the oysters are still a little raw in the center, about 4 minutes. Carefully remove with tongs to a platter and top each oyster with a teaspoon of the mignonette. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 70474,"Mango Cream 4 large mangos 1 cup heavy whipping cream 3 tablespoons confectioners' sugar 2 tablespoons freshly toasted coconut crisps Fresh mint, for garnish Instructions: Peel the mangoes and cut them into pieces. Place the mango pieces in a medium-sized saucepan with water to cover and cook them over low heat for 10 minutes, or until very tender. When cooked, put the mango through a food mill until you have a thin pulp. Place the pulp in a small bowl, cover it with plastic wrap, and chill it for 1 hour. Meanwhile, whip the cream with an electric mixer or wire whisk, slowly fold in the sweetened cream, stirring only enough to make sure that the ingredients are well mixed. Pour the mango cream into individual sherbet glasses, sprinkle each serving with some of the toasted coconut garnish with mint and serve. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 70475,"Chunky Beef Chili 2 1/2 pounds chuck roast, cut into cubes Kosher salt and freshly ground black pepper 1 tablespoon vegetable oil
2 1/2 pounds ground beef
6 cloves garlic, minced
20 ounces beer
One 14-ounce can whole tomatoes 3 guajillo chiles
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon Mexican oregano
3/4 cup masa
Four 15-ounce cans pinto beans, drained and rinsed Four 15-ounce cans red kidney beans, drained and rinsed Pico de gallo, sour cream and lime wedges, for serving Instructions: Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot, then add the ground beef. Cook until browned, 7 to 8 minutes. Add the garlic and cook for 2 minutes, then return the chuck roast back to the pot with the beer and tomatoes. Using scissors, snip the guajillo chiles into small strips. Add to the mixture and bring to a boil. Add the chili powder, cumin, oregano and 2 tablespoons salt, then reduce to a simmer and cook for an additional 10 minutes to allow the flavors to combine. Mix the masa with enough water to form a paste, then add it to the pot. Add the pinto and kidney beans and cook until the chili thickens, 5 to 10 minutes. Adjust the seasoning and simmer for 1 hour. Serve with fixings such as pico de gallo, sour cream and lime wedges. ","[Malbec, Zinfandel, Tempranillo, Garnacha]

" 70476,"Melon Caipirinha 1/2 lime, cut into quarters Two 2-inch cubes fresh honeydew or cantaloupe
3/4 ounce Simple Syrup, recipe follows 2 ounces cachaca
1 cup granulated sugar Instructions: Put the lime pieces, melon and simple syrup into a cocktail glass and muddle until the melon and limes are broken down. Fill the glass with ice and add the Cachaca; stir with a cocktail spoon until very cold. Pour the contents of the shaker into a rocks glass and serve immediately. Bring the sugar and 1 cup water to a boil in a small saucepan. When the sugar is completely dissolved, remove the saucepan from the heat and cool the syrup to room temperature. Refrigerate, covered, for up to 1 month.
","[Cabernet Sauvignon, Merlot, Pinot Grigio, Sauvignon Blanc]" 70477,"Dirt Dessert PretzelCrisps? Chocolate spread Oreo cookies Gummy worms Instructions: Cover PretzelCrisps? with chocolate spread (in the peanut butter section of your local grocery store). Top with crumbled oreo cookies and a gummy worm. ","[Moscato, Riesling, Vin Santo]" 70478,"Plaster Chocolate Cake 12 tablespoons (175 grams) unsalted butter, plus additional for buttering pan Cocoa powder, for dusting 3 cups (550 grams) bittersweet chocolate, chopped
2 cups (375 grams) granulated sugar
8 large eggs, at room temperature Instructions: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Cover the bottom of the pan with a round of parchment, then butter the parchment and dust the parchment and sides of the pan with cocoa powder. Knock out the excess and set aside. Combine the chocolate and butter in the top of a double boiler set over simmering water. Melt them together, stirring occasionally, until smooth. Remove from the heat and reserve. Briefly whisk together the sugar and eggs in a bowl. Pour the melted chocolate into the egg mixture and stir to combine. Pour the batter into the prepared pan and wrap the bottom tightly with aluminium foil. Place the pan inside a bigger baking pan, then add hot water to the larger pan, making sure it comes at least halfway up the side of the springform pan. Bake the cake in its water bath until set in the center, about 1 hour and 15 minutes. Let cool to room temperature, then refrigerate for 1 hour. Run a knife or offset spatula around the pan edge to loosen the cake from the pan. Sift cocoa powder over the top of the cake and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 70479,"Shooter's Sandwich A very thick rump steak the size of a loaf 1 sandwich loaf Some big fat field mushrooms Salt Black pepper, freshly ground Instructions: The steak should be about 2 inches thick, cut from some fine animal. Cut one end off the bread and remove as much center crumb as necessary to allow the steak and mushrooms to fit in snugly when cooked. Quickly sear the meat in a very hot pan, keeping the meat rare. Take from the fire and season well on both sides, then insert it into the hollowed loaf. Grill enough mushrooms to cover the meat and place them over the steak. Replace the removed crust end of the loaf. Wrap the whole thing in a double sheet of white blotting paper and secure with string. Then secure again with parchment paper and more string. (Or use foil and film). Place under a weighted board for 6 hours. When eating this sandwich just cut off a slice as required. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 70480,"Mozzarella Stick Grilled Cheese 6 frozen mozzarella sticks 4 tablespoons unsalted butter, at room temperature 4 slices hearty white bread or Italian bread
8 ounces fresh mozzarella, sliced into 12 slices
Instructions: Bake the mozzarella sticks according to the package instructions. Meanwhile, start the grilled cheese. Heat a griddle or large skillet over medium-low heat. Butter 1 side of each slice of bread and arrange the slices buttered-side down on the griddle. Top each slice of bread with 3 slices of cheese and cover with a lid to help the cheese melt. Cook until the bottom of the bread is toasted and golden brown and the cheese is melted, 4 to 5 minutes. Top 2 of the bread slices with 3 baked mozzarella sticks each. Top with the remaining bread slices to form 2 sandwiches. Slice and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 70481,"Scalloped Potatoes 4 cups heavy cream 2 cups smooth goat cheese 1/2 cup chives, finely chopped 2 pounds Yukon Gold potatoes, finely sliced 2 large onions, thinly sliced 2 garlic cloves, minced 2 tablespoons olive oil 2 tablespoons butter, cubed Salt and pepper Instructions: Chuck Hughes' rich and creamy scalloped potatoes are easy to make and taste absolutely heavenly. In a bowl, mix together the goat cheese with the cream. Season with salt and pepper. Add in the chives. Keep aside.
Preheat the oven to 350 degrees F. Slice the potatoes into 1/8-inch thick slices by using a mandoline or a very sharp knife. Rinse and keep in cold water.
In a large skillet, saute the onions with garlic for about 10 minutes in olive oil. Season with salt and pepper.
Drain and pat dry the potatoes. In an ovenproof dish, nicely layer the potato slices. Cover with some caramelized onions, and 1/4 of the goat cheese mixture. Repeat the layers and finish with the goat cheese mixture. Season each layer with salt and pepper. Pour the rest of the cream mixture over the potatoes and the butter. Cook in the oven for 1 hour until golden brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 70482,"Sam's Mai Tai 1 ounce light rum 1/2 ounce orange liqueur (Recommended: Curacao) 1/4 ounce grenadine 1 ounce sour mix 2 ounces pineapple juice 1 ounce dark rum Pineapple wedge, cherry, lime and tropical paper umbrella, for garnish Instructions: Fill a 15-ounce glass with ice. Pour light rum, grenadine, orange Curacao, sour mix, and pineapple juice in the glass. Top off with dark rum and garnish. ","[Rum, Dark Rum, Cura?ao]" 70483,"Karewai Fillet Steak 2 tablespoons clarified butter 1 garlic clove 1/4 cup butter 2 pounds beef tenderloin, trimmed and cut into 4 steaks Salt and freshly ground pepper to season 4 ounces mushrooms, finely sliced 3/4 cup catsup 3/4 cup dry white wine 1 tablespoon finely chopped parsley, plus extra for garnish 4 slices white bread cut into rounds 1/4 pound liverwurst sausage, cut into rounds Instructions: Place clarified butter in frypan and when hot rub base of pan with garlic. Season steaks and sear on both sides. Crush garlic clove into saucepan, add a little butter and fry gently. Add mushrooms and toss in the butter. Add catsup, cook 2 minutes and then add wine and 1 tablespoon chopped parsley. Simmer sauce for 5 minutes. Remove steaks and keep warm. Add butter to pan and fry bread. Spread fried bread with liverwurst and place on serving dish. Place steaks on the bread and coat with sauce. Garnish with parsley and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 70484,"Blushing Angel Hair Pasta 3 tablespoons extra-virgin olive oil 4 large cloves garlic, grated
Kosher salt
1/3 cup tomato paste
1 pint cherry tomatoes, halved
1 cup heavy cream
10 ounces angel hair pasta
1/2 cup finely grated pecorino Instructions: In a large skillet, warm the olive oil and garlic over medium heat. Add a pinch of salt and 2 tablespoons water. Simmer until the water cooks out and the garlic becomes tender, about 2 minutes. Stir in the tomato paste with 2 more tablespoons water and cook to \fry\ the paste for a minute in the oil, stirring. Add the cherry tomatoes and cook over medium heat until they soften, 1 to 2 minutes. Add the cream. Season with salt to taste. Keep warm. In a large pot, bring 4 quarts water to a rolling boil. Add a generous handful of salt. Bring the water back up to a boil. Add the pasta and cook, stirring with a slotted spoon to make sure it does not clump or stick to the bottom, until al dente, 3 to 4 minutes. Reserve 1/2 cup pasta cooking liquid and drain the pasta in a large colander. Add the hot pasta right from the colander to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to rest for 2 minutes. If too thin, gently warm and reduce over low heat for 1 to 2 additional minutes. If it becomes too thick, simply thin it out with some of the reserved pasta cooking liquid. Serve topped with the cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 70485,"Chocolate Peanut Butter Chip Fudge 2 cups (12 oz. pkg.) semi-sweet chocolate chips 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1 tsp. vanilla extract 1 cup (6 oz.) peanut butter chips Instructions: LINE 8- or 9-inch square pan with wax paper, extending paper over edges of pan. MELT chocolate chips with sweetened condensed milk and vanilla in heavy saucepan over low heat, stirring frequently. REMOVE from heat. Add peanut butter chips; stir just to distribute chips throughout mixture. Spread evenly into prepared pan. CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 70486,"Roasted Sweet Corn Chowder 8 ears corn, husks and silks removed 2 quarts water, or more if needed 4 cups chicken stock, low-sodium 1 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 1/4 cup roughly chopped garlic cloves 1 Anaheim pepper, roughly chopped 1 cup roughly chopped cilantro stems 2 shallots, peeled and roughly chopped 3 stalks celery, roughly chopped 2 cups red potatoes, peeled and diced (1/2-inch) 4 tablespoons butter, plus 1 tablespoon 1 sweet onion, diced 1 Anaheim pepper, small dice 1/4 cup diced poblano peppers 1 tablespoon minced garlic 3/4 cup diced bacon 1/2 teaspoon salt 1/2 teaspoon freshly cracked black pepper 1/2 cup heavy cream 1/2 cup freshly minced cilantro leaves Chipotle Cream, recipe follows Spicy Saltines, recipes follows 1/2 cup heavy cream 2 teaspoons chipotle paste Salt and freshly ground black pepper 1 lime, zested, plus 1/2 lime, juiced 1/4 cup fresh cilantro leaves, minced 1 stick butter, room temperature 1 tablespoon granulated garlic 1/4 teaspoon dry mustard 1/4 teaspoon cayenne pepper 1/4 teaspoon fine grain sea salt 1/8 teaspoon ancho chili powder 1/8 teaspoon hot paprika 1/8 teaspoon white pepper 1 sleeve saltine crackers, unsalted (about 30) Instructions: Preheat the grill to medium-high heat. Put the corn on the grill and cook for 5 to 6 minutes, turning as needed to evenly brown. Remove the corn from the grill and when cool enough to handle, then put corn, stem down in a large bowl and with a sharp knife, remove the kernels, set aside. Put the corn cobs into a large stock pot, add the water, chicken stock, salt, pepper, garlic, peppers, cilantro stems, shallots and celery. Put the pot over high heat and bring it to a strong boil. Cook for 45 minutes, then strain the solids. Cool. In a medium saucepan, cover the diced potatoes with 3 cups of the cooled stock and bring to a boil over medium heat. Cook until fork tender, about 15 minutes. then remove from heat and set aside. In a large stock pot over medium-high heat, add the 4 tablespoons of butter, and once melted, add the diced onions, half of the corn kernels and the peppers. Saute until a golden fond starts to form on bottom of pan, about 6 to 8 minutes. Add the garlic and cook for 1 minute more, stirring frequently. Stir in 3 cups of the stock and simmer for 30 minutes. Cool the mixture for about 5 minutes, then carefully add it to a blender and puree. Wipe the stock pot clean, put it over medium-high heat and add the bacon. Cook until crisp, then drain on a paper towel lined plate. Add the remaining 1 tablespoon of butter to the bacon fat, along with the remaining corn. Season with the salt and pepper and saute for 4 to 5 minutes. Add the stock and potatoes and combine well. Stir in the heavy cream, add the corn puree mixture. Heat through and adjust seasoning, if necessary. Serve garnished with the cilantro and a dollop of the Chipotle Cream and Spicy Saltines. In a small glass bowl, add the cream and beat with an electric mixer until stiff, about 3 to 4 minutes. Add the chipotle, salt and pepper, to taste, zest and lime juice beat until incorporated. Add the cilantro and season with salt, if necessary. Refrigerate covered until ready to use. Preheat the oven to 300 degrees F. Fit a baking sheet with a rack. Combine all of the spices in a small bowl and mix well. In a separate small bowl, beat the butter with an electric mixer until fluffy. Add the spices and beat until incorporated. Spread about 1/2 teaspoon of the mixture gently onto each cracker and set them on the rack in the baking sheet. Once all are done, bake for 5 minutes. Remove and cool. Store in an air tight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70487,"Cajeta Pineapple Empanadas All-purpose flour, for dusting 2 sheets frozen puff pastry (one 17-ounce package), thawed 1 large egg 1 heaping tablespoon cajeta (Mexican caramel sauce) or dulce de leche, at room temperature 1/4 cup finely grated Monterey jack cheese 1/4 cup diced pineapple 1 tablespoon demerara sugar Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Working with 1 sheet of puff pastry at a time, unfold on a lightly floured surface and cut out four 4-inch circles. Beat the egg with 1 tablespoon water in a small bowl. Place 1/2 teaspoon cajeta in the center of each circle. Top each with some grated cheese and a few pieces of pineapple. Brush the edge of each circle with the egg wash and fold in half to form a half-moon. Crimp the edges with fork. Transfer the empanadas to the prepared baking sheet, brush with the remaining egg wash and sprinkle with the demerara sugar. Bake until golden brown, about 30 minutes. ","[Malbec, Tempranillo, Garnacha, Barbera]" 70488,"Chocolate Cake with Chocolate Frosting 3 sticks unsalted butter, plus 1 tablespoon for greasing the pans, at room temperature 1 1/2 cups cocoa powder, plus 1 tablespoon for dusting the pans
1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 cups sugar
5 teaspoons vanilla extract 6 large eggs, at room temperature
2 teaspoons kosher salt
1 cup sour cream, at room temperature
12 ounces semisweet chocolate chips
1/4 cup bourbon
1/4 cup simple syrup
2 cups heavy cream 14 ounces bittersweet chocolate, cut into small pieces
1 1/2 cups sugar
1 teaspoon vanilla extract
1 1/2 sticks unsalted butter, cut into thin slices, at room temperature
Instructions: For the cake: Position a rack in the center of the oven. Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with the 1 tablespoon softened butter, then dust with 1 tablespoon cocoa powder, tapping out any extra. Set aside. In a medium bowl, sift together the flour, baking powder and remaining 1 1/2 cups cocoa powder. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and remaining 3 sticks butter on medium speed until light and fluffy, 5 to 8 minutes. Add the vanilla, then beat in the eggs one at a time. On low speed, add the salt directly to the wet ingredients, then add half of the flour mixture and mix until just combined. Add the sour cream and mix until just combined. Remove the bowl from the mixer and gently incorporate the remaining flour mixture with a rubber spatula. Do not overmix. Fold in the chocolate chips. Spread half of the batter in each of the prepared pans. Tap the pans lightly on the counter so that the batter settles. Place the pans on the center rack of the oven and bake until a tester or small knife inserted in the center emerges clean, 40 to 50 minutes. Cool for at least 30 minutes. Unmold onto a rack. Cool to room temperature, 1 1/2 to 2 hours more. Mix together the bourbon and the simple syrup in a bowl. Set aside. For the frosting: In a medium pot, bring the heavy cream to a simmer. In a medium oven-safe bowl, combine the chocolate and sugar. Place the bowl on top of the pot with the heavy cream to melt. Once the cream is simmering, pour it over the chocolate mixture and stir until all of the chocolate has melted and you have a glossy ganache. Gently stir in the vanilla, followed by the butter pieces. Set aside to let cool to room temperature. Transfer the chocolate mixture to the clean bowl of a stand mixer fitted with the whisk attachment. Whip the frosting for 1 to 2 minutes to lighten the texture. Put the cake layers on a baking sheet fitted with a wire rack. Using a pastry brush, brush about half the bourbon mixture on each cake layer. Frost the top of the bottom layer, then stack the other layer on top. Frost the top and sides of the cake. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 70489,"Peanut Butter Cupboard Cookie Bars 5 tablespoons unsalted butter, softened, plus more for greasing 1 cup all-purpose flour, plus more for dusting 1/4 teaspoon baking soda 1/8 teaspoon fine salt 1/2 cup crunchy natural peanut butter 1/2 cup packed light brown sugar 1 large egg 1 cup semisweet chocolate chips 6 tablespoons unsalted butter, softened 1 cup confectioners' sugar 1/4 cup sour cream 1/4 cup lightly crushed candy-coated peanut butter candies 1/2 cup lightly crushed potato chips 1/2 cup broken-up pretzel sticks Instructions: For the peanut butter cookie base: Preheat the oven to 350 degrees F with a rack set on the middle shelf. Lightly butter a 9-by-9-inch baking dish. Whisk together the flour, baking soda and salt in a medium bowl. Combine the butter, peanut butter and brown sugar in another medium bowl. Beat with a hand mixer until creamy, about 2 minutes. Add the egg and mix well. Add the dry ingredients and beat until just combined. With lightly floured hands, press the dough into the prepared baking dish and bake until lightly browned, 24 to 28 minutes. Place the baking dish on a cooling rack and cool completely. For the chocolate sour cream frosting: Place the chocolate chips in a medium heat-proof bowl. Microwave in 30 second intervals until the chocolate is melted. Set aside to cool slightly. Whip the butter with a hand mixer until light and fluffy. On low speed, add the confectioners' sugar, 1/2 cup at a time, and whip until all of the sugar has been added and the mixture is smooth and creamy. Add the melted chocolate and sour cream and mix until well combined. To assemble: Spread the chocolate sour cream frosting evenly on top of the peanut butter cookie base. Top with the crushed peanut butter candies, potato chips and pretzels. Cut into 16 bars and use a small offset spatula to remove the bars from the pan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70490,"Chocolate Gingerbread Squares 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pan 1 cup all-purpose flour, plus more for the pan 2 tablespoons unsweetened Dutch-process cocoa powder 2 teaspoons gingerbread spice 1/2 teaspoon salt 1 cup packed dark brown sugar 1 large egg, plus 2 egg yolks 1/2 cup water 4 teaspoons ginger jam 1/2 cup confectioners' sugar 12 ounces semisweet chocolate, chopped 1/4 cup vegetable shortening Chopped crystallized ginger, for topping Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish, line the bottom with parchment paper and butter the parchment. Dust with flour and tap out any excess. Whisk the flour, cocoa powder, gingerbread spice and salt in a medium bowl. Beat 1 stick butter and the brown sugar in a large bowl with a mixer on low speed until incorporated, then increase the speed to medium and beat until fluffy, about 5 minutes. Add the whole egg and egg yolks and beat 1 minute. Reduce the mixer speed to low and add the flour mixture in two batches, alternating with the water. Beat until just smooth, being careful not to overbeat (the batter may look curdled). Spread the batter in the prepared pan. Bake until the cake springs back when pressed, 25 to 35 minutes. Let cool 5 minutes in the pan, then turn out onto a rack, remove the parchment and let cool completely. Beat the remaining 4 tablespoons butter and the ginger jam in a large bowl with a mixer on medium-high speed until pale, about 1 minute. Gradually beat in the confectioners' sugar until light and fluffy, about 2 minutes. Carefully cut the cake in half crosswise with a serrated knife and spread one half with the ginger filling. Top with the other cake layer and cut lengthwise, then crosswise into 6 equal rows, making small cubes. Freeze the cubes until firm, about 1 hour. Melt the chocolate and shortening in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), about 5 minutes. Remove the bowl from the pan. Hold each cake square over the bowl on a fork and spoon chocolate over the top until evenly covered. Let the excess drip off, then transfer to a rack set on a baking sheet. Top with crystallized ginger. Let set, about 2 hours at room temperature or 30 minutes in the refrigerator; before completely set, loosen with a spatula. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 70491,"Tomato Cobbler 3 tablespoons unsalted butter 1 medium onion, diced 2 cloves garlic, minced 1 teaspoon chopped fresh thyme 1/8 teaspoon cayenne pepper 3 large tomatoes (about 1 3/4 pounds), cut into 1-inch chunks 1 teaspoon packed light brown sugar Kosher salt 2 cups cherry tomatoes, halved 3 tablespoons all-purpose flour 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon granulated sugar Kosher salt and freshly ground black pepper 6 tablespoons cold unsalted butter, thinly sliced 2/3 cup milk, plus more for brushing 2 teaspoons whole-grain mustard 1 teaspoon chopped fresh thyme Instructions: Preheat the oven to 350 degrees F. Make the filling: Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, about 5 minutes. Add the garlic, thyme and cayenne and cook 1 more minute. Add the chopped tomatoes, brown sugar and 1 1/4 teaspoons salt. Bring to a simmer and cook until the tomatoes just begin to soften, 4 to 5 minutes. Remove from the heat, then gently stir in the cherry tomatoes and flour. Transfer to a 2-quart baking dish and dot with the remaining 1 tablespoon butter. Make the topping: Whisk the flour, baking powder, granulated sugar, 3/4 teaspoon salt, and black pepper to taste in a medium bowl. Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until it resembles coarse meal with pea-size pieces of butter. Add the milk, mustard and thyme and gently mix with a fork just until a sticky dough forms, being careful not to overwork the dough. Drop balls of dough over the tomato filling and brush the dough with milk. Place the cobbler on a baking sheet and bake until golden and bubbling, 50 minutes to 1 hour. Let rest 15 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70492,"Chocolate Cookie Jars 5 pounds white chocolate, tempered Cocoa butter Powdered food coloring, as desired Instructions: To make the round cookie jar: I used a tall round container that was about 7 inches in diameter as a guide for this shape. Cover the container with parchment paper and tape it closed but do not tape the parchment to the container. Cut a transfer sheet that is 9 1/2 inches wide and 21 inches long. Use an offset spatula to spread a 1/8-inch thick layer of white chocolate onto the transfer sheet. Let the chocolate set until firm yet pliable but not hard. Turn the acetate so the long side is facing you. Lay the container vertically on top of the chocolate and roll the transfer sheet around the container until the ends meet. Use tape to keep it closed. Place it in the refrigerator and allow the chocolate to set completely. When set, remove from the refrigerator. Lift the container from the center of the cookie jar. Remove the parchment paper and the transfer sheet. Rewrap the container in parchment for the next step. Make the lid: Use an offset spatula to spread 1/8-inch thick layer of white chocolate onto the transfer sheet. Use a sharp paring knife to trace around a cardboard cake round to make a 7-inch diameter circle. Let the chocolate set until firm. When the chocolate has set, peel off the transfer sheet. Use a hot knife to trim the top inch off the top of the cookie jar. Use a hot serrated chef's knife to cut through the chocolate. Heat the knife under very hot water and wipe it dry. Hold the knife blade against the side of the chocolate where you want to make the cut. Do not press on the knife or the chocolate will break. Allow the heat of the knife to \cut\ through the chocolate by melting it. Use a gentle sawing motion to encourage the knife through the chocolate. Invert the lid so the pattern side is down. Use tempered chocolate to adhere the trim to the circle by resting the trim on top of the circle. Let the chocolate set. Make the base and the handle: Use an offset spatula to spread 1/8-inch thick layer of white chocolate onto a piece of acetate. Rest the cookie jar on top of the wet chocolate. Use a sharp paring knife to trace around the cookie jar. Use a 1-inch round cutter to cut a round handle in the chocolate. When the chocolate is set, remove the excess chocolate. Set the handle aside. Use the knife to trim around the base of the cookie jar, if necessary. Let the chocolate set completely and the base will be automatically secured to the bottom of the jar. Paint the handle and adhere it to the jar: If you want to paint the handle, mix together a few tablespoons of the cocoa butter with a small amount of powdered food color. It will be easier if you use a yogurt machine to store and warm your paints. Place the paint in the airbrush, simply place a few drops of color in the receptacle of the airbrush and paint the handle, as you are inspired. If you do not have an airbrush, you can use a paintbrush to paint the decorations, applying color where you are inspired to do so. Use a hot knife to cut the bottom third of the circle to create a straight edge. Dip this edge in tempered chocolate and adhere to the cookie jar lid. Allow the chocolate to set. Make the reinforcement for the top of the jar: Use an offset spatula to spread a 1/8-inch-thick layer of tempered chocolate over a sheet of acetate (this does not have to be a transfer sheet). Use a sharp paring knife to cut a piece that is 3 inches wide and 20 inches long. Position this piece with the wet chocolate side touching the inside of the cookie jar so it is just inside and protruding about 1/4-inch above the rim of the jar. The finished lid will rest around the piece. When the chocolate has set, peel off the acetate sheet. Fill the cookie jar with cookies. Place the lid on top. Voila! Make the Clown Hat cookie jar: Make a cone out of a sheet of acetate securing it closed with tape. Use a scissor to trim the edge of the cone so the end is straight. The cone I made was about 15-inches tall with an opening diameter of 7 1/2 inches. Use a ladle to fill the cone with white chocolate. When it is full, empty it into the bowl of chocolate. The inside of the cone should be evenly coated with chocolate. You may need to repeat this step 1 more time so the cone is a good 1/4-inch thick. Wipe the bottom of the cone on the edge of the bowl and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the edge of the cone clean with a paring knife. You can place the cone in the refrigerator for several minutes to help the chocolate to harden. Set the cones aside.
Cut the cookie jar: Tip: Choose a support like a tin can that is the height of the cut you want to make. Use the support as a guide to help you make a straight cut. Use a hot serrated chef's knife to cut through the top third of the cone. Tip: Make sure you cut far enough into the cone to create an opening large enough to accommodate your hand! To make the cut, heat a serrated knife under very hot water and wipe it dry. Hold the knife blade against the side of the chocolate where you want to make the cut. Do not press on the knife or the chocolate will break. Allow the heat of the knife to \cut\ through the chocolate by melting it. Use a gentle sawing motion to encourage the knife through the chocolate. Make the base: Use an offset spatula to spread 1/8-inch thick layer of white chocolate onto a piece of acetate. Rest the cookie jar on top of the wet chocolate. Use a sharp paring knife to trace around the cookie jar. When the chocolate is set, remove the excess chocolate and use the knife to trim, if necessary. Let the chocolate set completely and the base will be automatically secured to the bottom of the jar. Make the decorations: Use an offset spatula to spread a 1/8-inch thick layer of white chocolate onto a sheet of acetate. Let the chocolate set until firm yet pliable but not hard. Use cookie cutters, round cutters or a paring knife to cut shapes like triangles and circles into the chocolate. When the chocolate sets, remove the acetate and set aside the shapes. Make the round ball: Use a plastic dome mold that is about 1 1/4-inch deep and 3-inches in diameter. Use a ladle to fill a mold with chocolate. When it is full, empty it into the bowl of chocolate. The inside of the mold should be evenly coated with chocolate. Wipe the edge of the mold clean on the side of the bowl and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Use tempered chocolate to glue the dome halves together to form a ball. Use a hot cutter to create a hole in the ball so the ball will sit at the tip of the cone. Paint the decorations: If you want to paint the chocolate, mix together a few tablespoons of the cocoa butter with a small amount of powdered food color. It will be easier if you use a yogurt machine to store and warm your paints. Place the paint in the airbrush, simply place a few drops of color in the receptacle of the airbrush and decorate, as you are inspired. If you do not have an airbrush, you can use a paintbrush to paint the decorations, applying color where you are inspired to do so. Use tempered chocolate to adhere the painted decorations to the outside of the cookie jar. SOURCE: Chocolate Melter: Demarle New Jersey, Demarle.com Chocolate Cold Spray: PCB Creations in France 011 33 0388 587333 Transfer sheets: PCB Creations, Beryls Dome mold ","[Pinot Noir, Sauvignon Blanc, Grenache, Barbera]" 70493,"Honey Fruit Salad 2 cups blueberries 2 cups raspberries
1 mango, cubed
1/2 pineapple, cubed
1/2 seedless watermelon, cubed
1/4 cup honey
1 lime, juiced
1 orange, juiced
1/2 cup shelled pistachios, coarsely chopped
Fresh mint leaves, torn, for garnish Instructions: Add the blueberries, raspberries, mangos, pineapples and watermelon to a large bowl. In a separate small bowl, whisk together the honey, lime juice and orange juice. Drizzle the honey mixture over the fruit salad and top with the pistachios. Right before serving, top with freshly torn mint leaves to garnish. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 70494,"Clean Slate 2 ounces vodka 2 tablespoons lemon juice 2 tablespoons Grade B maple syrup Dash cayenne pepper Club soda, for serving 2-inch strip of orange peel, for garnish Instructions: Combine the vodka, lemon juice, maple syrup and cayenne in a cocktail shaker filled with ice. Shake vigorously for 8 to 10 seconds. Strain into a rocks glass filled with ice and top with club soda. Twist the orange peel over the top of the glass as a garnish. ","[Vodka, Gin, Cocktail]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (1/2 pound) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto, thinly sliced 1/" 70495,"Tandoori Lamb Wrap 5 ounces Greek-style yogurt 1/2 small onion, roughly chopped 1 (1-inch) piece fresh ginger, peeled and chopped 1 clove garlic, peeled and chopped 2 tablespoons fresh cilantro leaves 2 teaspoons garam masala 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon kosher salt 1/2 teaspoon ground fennel seeds 1/2 teaspoon red cl powder 1/4 teaspoon freshly ground black pepper 1 tablespoon vegetable oil 2 teaspoons fresh lemon juice 1 pound lamb (leg meat is ideal), bones removed, cut into 1-inch cubes and pierced with a fork 2 tablespoons melted butter, for basting 5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last 5 minutes of cooking 1/2 onion, finely sliced 2 tomatoes, finely sliced 1 Little Gem lettuce or romaine lettuce, finely sliced 3 1/2 ounces Green chutney, mixed with 3 tablespoons yogurt, to serve Instructions: Put all the yogurt, onion, ginger, garlic, cilantro, garam masala, cumin, coriander, salt, fennel seeds, cl powder, pepper, oil, and lemon juice into a food processor and blend until smooth. Pour the mixture into a large bowl and stir in the lamb cubes. Mix well to coat the lamb cubes. Cover the bowl and leave to marinate in the refrigerator for as long as possible, preferably overnight. Remove the bowl from the refrigerator and let it come to room temperature an hour before cooking.
Preheat the grill to medium heat or preheat the oven to 400 degrees F.
Thread the lamb cubes onto the skewers leaving a space between each piece and place under the grill. Cook for around 5 to 6 minutes, turning halfway through cooking, or until tender. Alternatively, cook in an oven for 8 minutes. Baste the skewers with the melted butter and cook for another minute or 2 for slightly pink meat, or longer if you prefer the lamb well done.
Divide the lamb pieces into five equal portions and place each portion in the center of a warmed tortilla. Top with a handful of the sliced vegetables and a spoonful of chutney. Roll up and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 70496,"Frosted Angel Food Cake 1 cup cake flour 1/4 teaspoon kosher salt
15 large egg whites, at room temperature
1 teaspoon cream of tartar
1 1/2 cups plus 2 tablespoons granulated sugar, sifted 3 times
1 teaspoon vanilla
4 cups powdered sugar 2 sticks (1 cup) salted butter, softened
1/4 cup heavy cream
Yellow food coloring
Instructions: For the angel food cake: Preheat the oven to 350 degrees F. Combine the cake flour and salt in a medium bowl and sift together 5 times. Set aside. In a large bowl, with an electric mixer fitted with the whisk attachment, beat the egg whites until frothy (lots of bubbles but still liquid and loose). Add the cream of tartar and beat on high until stiff, 4 to 5 minutes. With the mixer on medium low, slowly sprinkle in the sifted granulated sugar. Fold in the sifted flour mixture gently until it's all combined. Sprinkle the vanilla into the bowl and fold gently. Spoon the batter into an angel food or tube pan (preferably with cooling legs)--make sure there's no grease or butter in there! Smooth the top and bake until a wooden skewer stuck all the way to the bottom comes out clean, 35 to 45 minutes. (Don't open the oven while it's baking!) Carefully remove the cake from the oven and immediately invert it onto its cooling legs (see Cook's Note). Let the cake cool completely while upside-down. For the frosting: Beat the powdered sugar, butter and cream in a large bowl with an electric mixer until very light and fluffy. Add a few drops of yellow food coloring as desired. Carefully remove the cake from the pan and transfer it to a cake plate upside-down, so that the end that was stuck to the bottom of the pan is now facing up. Frost the cake all over. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 70497,"Grilled Corn and Bean Salad 1/2 cup canola oil, divided 2 teaspoons ground cumin 1 tablespoon chili powder, divided Salt and freshly cracked black pepper 6 ears corn, shucked 1 lime, juiced 2 cloves garlic, chopped 1 yellow bell pepper, cored and diced 1 medium red onion, diced 1 (15-ounce) can black beans, rinsed and drained 1/4 cup chopped fresh cilantro leaves Instructions: Preheat a grill or a grill pan over medium heat. In a small bowl, add 1/4 cup of the canola oil, the cumin, 2 teaspoons chili powder, and season with salt and black pepper, to taste. Stir to combine. Brush each ear of corn liberally with the seasoned oil. Arrange the corn on the hot grill and cook for about 12 minutes, giving each ear a quarter turn every 3 minutes. Remove from grill and let cool for 5 minutes. When cool enough to handle cut kernels from corn. In a medium serving bowl, whisk together the remaining 1/4 cup of canola oil, 1 teaspoon chili powder, the lime juice, garlic, bell pepper, onions, beans, and cilantro. Adjust the seasonings with salt and black pepper, to taste. Add the corn kernels and stir to combine. Mix the ingredients well and serve with tacos, if desired. ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 70498,"Roasted Tomato Soup with Herbed Flatbread 4 tablespoons olive oil 2 tablespoons balsamic vinegar 2 teaspoons chopped fresh thyme 8 cloves garlic, peeled 8 Roma tomatoes, halved and seeded 2 red peppers, quartered and seeded 1 medium onion, quartered Kosher salt and freshly ground black pepper One 6-ounce can tomato paste 6 cups vegetable stock 1/4 cup loosely packed chiffonade fresh basil, for serving Herbed Flatbread, for serving, recipe follows One 16-ounce ball pizza dough (purchased from local pizza parlor or supermarket) 2 tablespoons roughly chopped fresh lemon thyme 2 tablespoons roughly chopped fresh rosemary 2 tablespoons olive oil, plus more for coating bowl 4 tablespoons unsalted butter 2 cloves garlic, smashed 1/2 red onion, thinly sliced Kosher salt Instructions: Preheat the oven to 400 degrees F. Gently toss together 2 tablespoons of the oil, the vinegar, thyme, garlic, tomatoes, red peppers and onions on a baking sheet. Sprinkle with salt and pepper. Arrange the tomatoes and red peppers skin-side up and bake until lightly charred, 45 to 50 minutes. Warm the remaining 2 tablespoons of oil in a soup pot over medium-high heat. Stir in the tomato paste and mix well. Add the tomato and pepper mixture, including the juices, and combine. Stir in the stock; cover and bring to a boil. Reduce the heat to low and simmer, about 20 minutes. Transfer the soup to a blender (or use an immersion blender) and pulse in small batches that reach only about one-third to halfway up the side of the jar. Be careful to start slow and then increase the speed to blitz the ingredients until smooth. Use a separate bowl to hold the blended soup, and then return it all to the pot. Heat the soup to warm through, and then ladle into serving bowls. Garnish with the basil and serve with the Herbed Flatbread. Roll the pizza dough out to about 1-inch thick. Sprinkle evenly with the herbs and roll into a log. Then knead 3 to 4 minutes to evenly incorporate the herbs. Reform the dough into a ball and place in a small bowl lightly coated with olive oil. Set aside to rest for 20 minutes. Preheat the oven to 400 degrees F. In a small saucepan over low heat, melt the butter with the garlic and red onions. Remove from the heat and keep warm. Brush a baking sheet with oil. Roll the dough out to about 1/8-inch thickness and transfer to the prepared baking sheet. Brush about half the garlic butter on top. Remove the garlic and onions with a slotted spoon and scatter over the top. Bake until golden, about 25 minutes. Remove from the oven, brush with the remaining garlic butter and sprinkle with salt. Cut into 2 inch strips and serve. From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 70499,"New York Steak Teppanyaki Soybean oil 2 (6-ounce) New York steaks Kosher salt and freshly ground black pepper Garlic powder 2 teaspoons unsalted butter, cut into small pieces 4 tablespoons soy sauce, divided 1 carrot, thinly sliced on the bias 1/2 cup snow peas 1/2 cup sliced savoy cabbage 1/2 cup bean sprouts 2 tablespoons mirin 2 tablespoons sliced shallots 2 tablespoons finely chopped tomato 1 pinch red chili flakes Cilantro leaves, for garnish Instructions: Put a large skillet over medium-high heat and brush it with some soybean oil. Season the steaks with salt, pepper, and garlic powder. When the pan is hot, add the steaks. Cook until the steaks are nicely browned, about 4 to 6 minutes. Flip the steaks and cook for 2 more minutes. Top the steaks with the butter and 1 tablespoon soy sauce. Cook for another 2 to 4 minutes, depending on how you like your steaks done. Remove the steaks to a cutting board, cover them with foil, and let them rest while you cook the vegetables. Carefully wipe out the pan and brush it with some more oil. Add the carrots, snow peas, and cabbage. Season them with salt, pepper, and garlic powder and cook them until they are just tender, about 2 to 3 minutes. Add more oil, if necessary. Add the bean sprouts and 1 tablespoon soy sauce and cook just until the bean sprouts are warmed through. Divide the vegetables between 2 serving plates. Slice the steaks and arrange them on top of the vegetables. Put the remaining 2 tablespoons soy sauce and mirin into the pan over low heat. Add the shallots, tomato, and chili flakes and cook until the shallots have softened, about 2 minutes. Spoon the sauce over the steaks and garnish with cilantro. ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 70500,"Sunny's North Philly Cheesesteak 2 cups shredded Cheddar/Jack cheese blend 8 ounces onion and chive-flavored whipped cream cheese
1/2 teaspoon hot Hungarian paprika
8 to 10 ounces beer
Kosher salt and freshly ground black pepper
One 12- to 16-ounce boneless rib-eye, slightly frozen, then very thinly sliced 2 teaspoons seasoning salt
Freshly ground black pepper
2 Italian heroes, split lengthwise but not in half Mayonnaise, for spreading Ketchup, for spreading Pickled jalapenos, for topping Pickled sweet peppers, for topping Instructions: For the cheese sauce. In a saucepot on medium heat, add the shredded cheese, cream cheese, paprika, 8 ounces of the beer, a pinch of salt and a few grinds of pepper. Cook, stirring, until melted. Keep warm, adding beer to loosen if needed. For the beef: On a griddle on high heat, add the beef and as it is cooking, sprinkle with the seasoning salt and black pepper. Cook quickly on high while flipping and allowing all sides to have contact with the griddle, for just a few minutes. Remove to a plate and cover lightly with aluminum foil. For the sandwich. On the inside of one side of each hero, add mayonnaise. On the other side, spread some ketchup. Add the beef, jalapenos, sweet peppers and cheese sauce. Close it up and go to town! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 70501,"Nian Gao 4 1/2 sticks brown slab sugar, broken into small pieces or 2 cups packed dark brown sugar (see Cook\u2019s Note) 1 tablespoon plus 1 teaspoon vegetable oil, plus more for parchment, knife, and pan-frying 1 pound glutinous rice flour 1 cup fine rice flour, preferably from an Asian brand (see Cook\u2019s Note) Kosher salt 1 dried red date (also called jujubes) Canned condensed milk, for serving, optional Instructions: Bring a wok filled with 1 to 2 inches of water to a boil over medium-high heat (the water should be low enough so it doesn't touch the cake pan once it is added). Alternatively, you can use a bamboo steamer or a large saucepan fitted with a steamer basket. Bring the brown slab sugar and 2 cups plus 3 tablespoons of cold water to a boil in a medium saucepan over medium heat, stirring occasionally as the slab sugar tends to stick to the bottom of the pot, and cook until the sugar melts. Turn off the heat and stir in 1 tablespoon of the vegetable oil and 1/2 teaspoon salt. Set aside to cool until no longer steaming, about 6 minutes. Mix both kinds of rice flours together in a large bowl and set aside. Grease an 8-inch round cake pan with the remaining 1 teaspoon vegetable oil. Line the bottom of the pan with a parchment circle and lightly grease the parchment with more vegetable oil. Set aside. Gradually add the sugar syrup to the rice flours in three additions, stirring with a rubber spatula until there are only a few small lumps of flour. The mixture will be stiff at the beginning but will loosen after stirring for about 1 minute. Strain the batter through a fine-mesh sieve set over another large bowl. Pour the batter into the prepared cake pan and cover with aluminum foil. Place the pan over the steamer and steam over medium heat until the cake is light brown and almost translucent, about 2 hours; refill the steamer after every 10 to 15 minutes as the water evaporates. The classic way to check for doneness is by taking a small piece from the center of the cake with a chopstick (or a butter knife) and then placing a dried red date on top of the hole to hide it and provide a kind of decoration. Remove the pan from the steamer and set aside until cool enough to handle. Flip the nian gao onto a large plate, peel off the parchment and invert onto a serving plate. To serve right away, cut the cake into 1/2-inch-thick wedges using a greased knife. Enjoy the bouncy texture. For pan-fried nian gao, allow the cake to cool completely and, without slicing, cover the cake with foil. Chill in the refrigerator until firm, at least 2 hours or overnight. Slice into 1/2-inch-thick pieces. Pan-fry in a lightly greased nonstick skillet over medium heat, flipping halfway through, until browned in spots, about 10 minutes. Enjoy while hot for the perfect chewy texture and serve with condensed milk if desired as a dipping sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70502,"Beer Shrimp Boil 3 (12-ounce) bottles lager beer 1 cup water 1 tablespoon shrimp boil seasoning or Creole seasoning mix 1 teaspoon kosher salt 1 teaspoon black peppercorns 1 lemon, juiced, halves reserved 1 stick unsalted butter 1 1/2 pounds large shrimp, head and shell left on, rinsed well Instructions: In a large pot, bring the beer, water, shrimp boil seasoning, salt, peppercorns and the juiced lemon halves to a boil over medium heat. Allow mixture to boil covered for 10 minutes. In the meantime, melt butter in a small saucepan and add the lemon juice. Add the shrimp to the pot of boiling beer, cover, and turn off heat. Check shrimp after 3 minutes for a pink color throughout. Using a slotted spoon, remove the shrimp and transfer to serving bowls. Add 1/2 cup of the beer boiling liquid to the butter and simmer for 2 minutes, then transfer to small serving bowls. Serve the warm shrimp with the butter dipping sauce on the side, and don't forget the empty bowls for the shrimp shells. Enjoy! Serving Suggestion: I love a great loaf of French bread with this to sop up the yummy sauce! ","[Hefeweizen, Brown Ale, Belgian Witbier, Ros]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Ziti with Meat Sauce 1 pound ziti pasta 1 pound ground beef 1 onion, chopped 2 garlic cloves, minced 1 cup mar" 70503,"Chevre and Walnut Tartlets 1 cup ruby port 1 cup sugar 12 small figs 1 sheet puff pastry or frozen puff pastry, thawed 1 (4-ounce) log fresh chevre (goat cheese) 1/4 cup heavy cream 1 tablespoon chopped fresh rosemary Freshly ground black pepper 4 tablespoons chopped toasted walnuts, optional Rocket greens (arugula), optional Instructions: Preheat the oven to 400 degrees F. In a saucepan large enough to hold the figs in one layer, heat the port and dissolve the sugar. Set in the figs, cover with a round of parchment, and simmer 10 minutes. Remove the figs, and boil the port down to sauce consistency. Set aside. Cut 4 (4-inch) rounds from the pastry. Lay them on a parchment-lined baking sheet. Lay a second baking sheet on top, and bake until lightly golden, 15 to 20 minutes. In a mixing bowl, cream the chevre with a spoon, and stir through the cream until smooth. Stir through the rosemary, and season with pepper. When the pastry is golden, remove the top baking sheet. Spread the rounds with the cheese mixture. Halve the figs and arrange over the cheese, then scatter over the nuts, if using. Bake until the cheese is hot, about 5 minutes. Serve with rocket green, if using, and with a swirl of port syrup on the side. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 70504,"Creamed Mixed Greens Kosher salt 2 bunches spinach (about 1 pound), trimmed 1 bunch Swiss chard (about 12 ounces), stems and leaves separated 1 5-ounce package baby kale (about 8 cups) 4 tablespoons unsalted butter 1 large shallot, chopped (about 1/2 cup) 4 to 5 sprigs thyme 3 tablespoons all-purpose flour 2 cups milk Freshly ground black pepper Hot sauce, to taste 1/3 cup creme fraiche Instructions: Bring a large pot of salted water to a boil. Working in batches, add the spinach, chard leaves and kale and cook just until wilted, about 5 minutes. Remove with tongs and transfer to a colander set over a bowl to drain and cool. When cool enough to handle, transfer to a kitchen towel in batches and squeeze out the excess liquid. Chop the greens. Finely chop the chard stems. Heat the butter in a large pot or Dutch oven over medium heat. Add the chard stems, shallot and thyme sprigs. Cook, stirring, until the vegetables soften, 6 to 8 minutes. Sprinkle in the flour and continue to cook, stirring, until golden, about 2 more minutes. Remove from the heat and slowly whisk in the milk. Return to medium heat; add 2 teaspoons salt, 1/2 teaspoon pepper and a few dashes of hot sauce and cook until thickened slightly, 3 to 5 more minutes. Discard the thyme and stir the greens into the pot. Cook, stirring, until heated through and coated, about 4 minutes. Remove from the heat and stir in the creme fraiche. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70505,"Parchment-Steamed Grouper with Martini Relish, Crispy Herbed Couscous and Sour Orange Sauce 2 cups orange juice 1 tablespoon clover honey, plus more to taste
Juice of 1 lime
Splash extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/3 cup quartered green olives, such as Picholine 2 jarred piquillo peppers, drained, patted dry and finely diced
1 small shallot, thinly sliced 1/2 jalapeno, thinly sliced
2 tablespoons finely chopped fresh dill 1 tablespoon finely chopped fresh parsley 1 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1/2 cup whole-wheat couscous
1 tablespoon olive oil
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh parsley leaves
Four 6-ounce grouper fillets (can substitute halibut) Kosher salt and freshly ground black pepper
Leaves from 8 large parsley sprigs
8 large fronds dill
2 tablespoons extra-virgin olive oil
3 tablespoons dry white wine
Instructions: For the sour orange sauce: Bring the orange juice to a boil in a small nonreactive saucepan (nonstick is best) over high heat. Cook, whisking occasionally and skimming any foam that rises to the top, until very thick, about 20 minutes. Lower the heat as the orange juice reduces to avoid burning. Whisk in the honey about 15 minutes into cooking, or whenever the foaming subsides. Transfer the mixture to a small bowl and let cool slightly. Whisk in the lime juice, olive oil and 1/8 teaspoon each salt and pepper. Taste -- it should be sour but balanced; whisk in a bit more honey if needed. Let sit at room temperature while you make the rest of the dish. (The sauce can be made up to 2 days in advance and stored in the refrigerator. Bring to room temperature before serving.) For the martini relish: Combine the olives, peppers, shallots, jalapeno, dill, parsley, olive oil, vinegar and some salt and pepper in a small bowl. Let sit at room temperature for at least 15 minutes to allow the flavors to meld. (The relish can be made up to 1 day in advance without the dill and parsley; store in the refrigerator. Add the herbs just before serving.) For the crispy herbed couscous: Put 1/4 teaspoon salt and 1/2 cup water in a small saucepan and bring to a boil over high heat. Stir in the couscous, remove from the heat, cover and let sit for 5 minutes. Fluff with a fork. Heat the oil in a medium nonstick pan until it shimmers. Add the cooked couscous and press into an even layer. Cook without stirring until the couscous becomes lightly golden brown and crispy, about 3 minutes. Flip the couscous with a spatula; it will break up, but that's OK -- you want to get as much of the crispy bottom on top now. Cook, pressing occasionally, to crisp the second side, 2 to 3 minutes. Toss in the pan to break up the crispy bits, then remove from the heat. Toss with the dill and parsley. For the parchment-steamed grouper: Remove the fish from the refrigerator 15 minutes before baking. Preheat the oven to 450 degrees F. Cut four large parchment paper circles or hearts. Place each piece of fish slightly off-center on a piece of parchment. Sprinkle with salt and pepper, scatter with parsley leaves and torn dill, and drizzle with olive oil and white wine. Fold the parchment over the fish and crimp the edges tightly in 1/4-inch folds to create a half-moon shape. Make sure you press as you crimp and fold to seal the packets well; otherwise, the steam will escape. Arrange the packets on a baking pan and bake for exactly 7 minutes. Using oven mitts, place each packet on a dinner plate. Let sit for 1 minute, then carefully open the parchment. Drizzle with sour orange sauce and top with martini relish, followed by a touch more of the sauce. Sprinkle couscous around and on top of the fish. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70506,"Mocha Swirl Pound Cake Pillsbury? Baking Spray with Flour 1 cup milk 1 tbsp. white vinegar 2 3/4 cups Pillsbury BEST? All Purpose Flour 1 tsp. baking soda 1/2 tsp. salt 1 cup butter, softened 2 cups sugar 1 tbsp. vanilla extract 3 large eggs 3/4 cup Jif? Mocha Cappuccino Flavored Hazelnut Spread, divided Instructions: HEAT oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick baking spray. MIX milk and vinegar together in medium bowl. Combine flour, baking soda and salt in separate medium bowl. Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed, until fluffy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk mixture to butter mixture, beating until blended. PLACE 1 cup batter in small bowl. Blend in 1/2 cup mocha cappuccino spread. Pour remaining vanilla batter into prepared pan. Top evenly with chocolate batter. Do not stir. BAKE 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely. Heat remaining 1/4 cup mocha cappuccino spread in microwave on HIGH for 30 to 45 seconds. Stir. Drizzle evenly over cake, allowing spread to run down sides of cake. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 70507,"Texas Pete° Sultry Grilled Chicken 2 ? cups Texas Pete? Original Hot Sauce 2 Tbsp finely chopped garlic 4 oz. olive oil 1 tsp Kosher salt 1 tsp pepper 2 lbs. boneless chicken tenders or thighs 2 Tbsp olive oil 2 Tbsp chopped garlic 2 - 26 oz. jars marinara sauce (prepared) ? cup Texas Pete? Original Hot Sauce 2 cups kalamata olives, drained, roughly chopped 3 Tbsp red wine vinegar For garnish chopped fresh parsley Instructions: 1.Combine Texas Pete? Original Hot Sauce, 2 tbsp. chopped garlic, ? cup olive oil, 1 tsp kosher salt and 1 tsp pepper for marinade. 2.Place chicken in large, sealable container or bag. Add marinade and allow to coat. 3.Refrigerate 48 hours. 4.Drain chicken before cooking. Discard marinade. 5.Grill chicken until internal temperature reaches 165F. Alternatively, bake chicken at 400F for 40 to 50 minutes or until internal temperature reaches 165F. 6.To make sauce, saute garlic in olive oil until fragrant. Add 2 tbsp olive oil, 2 tbsp chopped garlic, marinara sauce, ? cup Texas Pete? Original Hot Sauce, 2 cups olives, 3 tbsp red wine vinegar and 1 tsp pepper. Simmer for 15 minutes to allow flavors to blend. Top cooked chicken with sauce. Garnish with chopped parsley. ","[Syrah, Zinfandel, Malbec, Rioja]" 70508,"Chips with Blue Cheese Fondue 8 ounces your favorite blue cheese, such as gorgonzola or buttermilk blue (or a combination of your favorites), crumbled 5 teaspoons cornstarch 1 tablespoon olive oil 1 clove garlic, minced 1 shallot, minced 1 sprig fresh rosemary Kosher salt 1/4 cup dry white wine 3/4 cup heavy cream 1/4 teaspoon freshly ground black pepper Pinch cayenne pepper 5 fresh chives, snipped, optional Lola Chips with Rosemary, recipe follows Canola oil, for deep frying 2 large russet potatoes, scrubbed clean 2 or 3 cloves garlic, smashed, optional 1 sprig fresh rosemary, leaves stripped 1 teaspoon coarse sea salt Instructions: In a large bowl, combine the cheese and cornstarch. Toss to coat. Set aside.
In a heavy-bottomed saucepan over medium heat, add the oil, garlic, shallots, and rosemary. Season with a pinch of salt and cook until the shallot and garlic soften slightly, about 1 minute. Add the wine and simmer, about 1 minute. Whisk in the cream, pepper and cayenne pepper. When the cream mixture begins to bubble, remove from the heat and strain over the blue cheese, whisking to incorporate. Remove from the heat and stir in the chives if using. Serve in a fondue pot next to a big pile of Lola Chips with Rosemary. In a medium pot, pour enough oil so that the oil comes 3 inches up the sides. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Slice the potatoes thinly on a mandoline. As you slice them, put them in a bowl of cold water to cover.
Drain the potatoes and pat dry. Working in batches if necessary, cook the potatoes in the oil until they are golden brown and crispy, about 3 minutes. Add the garlic if using, along with the potatoes. Remove the potatoes from the oil to a large paper towel-lined bowl and season them with the rosemary and salt, shaking the bowl to distribute the seasonings evenly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 70509,"Kona Inn Banana Bread 2 1/2 cups flour 1 teaspoon salt 2 teaspoons baking soda 1 cup vegetable shortening 2 cups sugar 2 cups ripe mashed bananas (about 6 bananas) 4 eggs, slightly beaten 1 cup coarsely chopped walnuts Instructions: Preheat the oven to 350. Grease and flour 2 8x4x3-inch loaf pans. Stir together the flour, salt and baking soda in a bowl. In another larger bowl, mix together the shortening, sugar, mashed bananas, eggs and walnuts. Add the combined dry ingredients and stir only until the batter is thoroughly blended. Pour into the prepared pans and bake 50-60 minutes, or until a skewer or straw inserted in the center of the loaves comes out clean, or with only a few moist crumbs. Remove from the oven and let cool in the pan for 5 minutes, then turn out on a rack and let cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 70510,"Rack of Pork with Pear-Apple Compote 1 cup kosher salt 1/2 cup honey 10 juniper berries 2 sprigs rosemary 10 black peppercorns 1 bay leaf 2 cloves garlic, smashed 1 2-pound skin-on rack of pork (pork loin roast) with 4 rib bones, frenched (ribs scraped clean; ask your butcher to do this) Kosher salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil 1 shallot, chopped 1 Granny Smith apple, peeled and diced 1 Bosc pear, peeled and diced 1/2 cup dried cranberries 1/2 cup orange juice 1/2 cup apple cider 1 tablespoon packed brown sugar 1 tablespoon dijon mustard 2 teaspoons chopped fresh rosemary Kosher salt and freshly ground black pepper Pinch of cayenne pepper Instructions: Make the brine: Combine the salt, honey and 1 cup water in a small saucepan over high heat. When the salt and honey have dissolved, remove the pan from the heat and add the juniper berries, rosemary, peppercorns, bay leaf and garlic. Let steep until the water cools to room temperature, about 20 minutes. Add the brine mixture to a large container with a lid, then add 14 cups cold water. Score the skin on the pork roast with a knife in a 1-inch diamond pattern. Submerge the pork in the brine and cover the container. Let the pork brine overnight in the refrigerator. Preheat the oven to 350 degrees F. Remove the pork from the brine, then rinse and pat dry (discard the brine). Season the pork all over with 1/2 teaspoon each salt and black pepper. Heat a large ovenproof saute pan over medium-high heat for a few minutes, then add the olive oil and sear the roast on all sides until deep golden brown, about 10 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the middle of the pork registers 150 degrees F, about 40 minutes. Remove the pork to a cutting board, tent with foil and let rest at least 15 minutes. While the meat is resting, make the compote: Transfer 2 tablespoons fat from the roasting pan to a medium skillet over medium heat. Add the shallot and saute, stirring, 5 minutes. Add the apple, pear, dried cranberries, orange juice, cider, brown sugar, mustard and rosemary; add 1/2 teaspoon each salt and black pepper, and the cayenne. Bring to a boil, then reduce the heat to medium and cook until the compote is soft and thick, 5 to 8 minutes. Transfer to a serving bowl. Carve the pork into individual chops and serve with the compote. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70511,"(Web Exclusive) Round 2 Recipe: Bean Chili Quesadilla 4 (8-inch) flour tortillas 1/2 cup shredded jack cheese 1 cup bean chili (leftover from Barbeque Bean Chili Dogs, recipe follows) 1/4 cup sour cream or salsa for serving 1 cup barbeque sauce 1 (15-ounce) can kidney beans, drained and rinsed 1 (15-ounce) can black beans, drained and rinsed 2 tablespoons chili seasoning 1 tablespoon packed brown sugar 1 tablespoon yellow mustard 4 all-beef hot dogs 4 hot dog buns 1/2 medium onion, chopped, for serving Instructions: Heat a large skillet over medium-high heat. Place 1 tortilla onto a clean work surface. Sprinkle with 2 tablespoons of the cheese. Top with 1/2 cup of the bean chili and sprinkle with 2 more tablespoons of the cheese. Put another flour tortilla on top and carefully place in the skillet. Cook for 3 minutes until tortilla is slightly browned and cheese starts to melt. Flip and cook for another 3 minutes on the other side. Repeat with remaining ingredients. Transfer quesadillas to a cutting board. Cut into wedges and serve with sour cream or salsa. In a large saucepan over low heat stir together the barbeque sauce, beans, chili seasoning, brown sugar, and mustard. Bring to a boil and reduce heat to a simmer and cook for 10 to 12 minutes, stirring occasionally. Meanwhile, set up grill or indoor grill pan for direct cooking over medium heat. When ready to start cooking oil the grate. Place hot dogs on the hot, oiled grill. Cook for 10 minutes or until heated through, turning occasionally. Toast buns on grill, if desired. Place hot dogs in buns and top with chili. Serve hot with chopped white onions. ","[Zinfandel, Tempranillo, Garnacha, Chianti]" 70512,"Roasted Acorn Squash with Mushrooms, Peppers and Goat Cheese 2 acorn squash 2 tablespoons olive oil 1 1/2 teaspoons kosher salt 1 teaspoon freshly cracked black pepper 2 tablespoons butter 2 cups cabbage (core removed before slicing) 1 cup 1/4-inch-sliced sweet onion 1 red bell pepper, seeded and sliced in 1/4-inch julienne 1 yellow bell pepper, seeded and sliced in 1/4-inch julienne Kosher salt and freshly ground pepper 2 cups cremini mushrooms, cleaned and quartered 2 cloves garlic, minced 4 ounces crumbled goat cheese 2 tablespoons chopped fresh Italian parsley, for garnish, optional Instructions: For the acorn squash: Preheat the oven to 375 degrees F. Trim the tops and bottoms off the squash. Cut in half horizontally so the cut-ends will keep the pieces flat. Clean the inside of the squash. Separate the seeds from the membranes and rinse well. Dry the seeds with a paper towel and set aside. Place the squash cut-side up on a baking sheet, drizzle with the olive oil and sprinkle with 1 teaspoon of the salt and the pepper. Place the seeds on a separate baking sheet or foil. Roast the squash 30 minutes. Roast the seeds at the same time, checking and moving them around after 10 minutes and again after 20 minutes. Depending on the size of the seeds, they may be done after 20 minutes, or up to 30 minutes. Sprinkle the seeds with the remaining salt, and set aside with the squash. For the filling: Set a large saute pan over high heat and add the butter. When melted, add the cabbage, onions, peppers, sprinkle with salt and pepper and gently toss to combine. Allow the cabbage to wilt down, about 5 minutes. Add the mushrooms and cook, 3 to 4 minutes. Add the garlic and toss to combine. Saute 2 to 4 minutes longer, and adjust the seasoning with salt and pepper. For assembling: Preheat the broiler to low. Fill the roasted acorn squash halves with the filling. Sprinkle the crumbled goat cheese over the top, then top with the roasted squash seeds. Broil just until the cheese is warm. Garnish with a small amount of Italian parsley, if using, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 70513,"Lobster Roll 1 teaspoon sea salt 2 lemons 2 lobsters 4 cloves garlic 1/2 cup mayonnaise 1/2 cup sour cream 1/2 teaspoon Dijon mustard 3 tablespoons chopped chives 2 tablespoons chopped tarragon 1 teaspoon ground black pepper 3 tablespoons butter, melted 2 butter rolls, like center-cut hot dog buns used for lobster rolls, lightly toasted Instructions: Heat a large pot of water to a simmer. Season with the salt and 1 lemon cut in half and squeezed. Add the lobsters and cover with the lid. Cook until the lobsters are bright red, about 7 minutes. Shock the lobster in ice water to stop the cooking. Add the garlic to the simmering lobster water. Blanch for 2 minutes. Remove from the water and set aside. Crack and shell the lobster. Cut the lobster into bite-size pieces. Set aside. Add the mayonnaise, sour cream, Dijon, juice and zest from remaining 1 lemon, 2 tablespoons of the chives, tarragon and black pepper to a small bowl. Smash and chop the blanched garlic and fold it in the mayonnaise mixture. Then add the mayo mixture to the lobster to dress. Mix to combine. Split the rolls and stuff the center with the lobster salad mixture. Brush the sandwiches with the melted butter. Top with the remaining 1 tablespoon chives. Serve! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70514,"Marinated Grilled London Broil 2 medium shallots, minced 1 tablespoon dried thyme leaves 3 tablespoons (packed) dark brown sugar 1/4 cup soy sauce 3 tablespoons Worcestershire sauce 2 tablespoons balsamic vinegar 1/3 cup vegetable oil 1 1/2 pounds London broil (top round) 1/4 cup water 2 tablespoons butter Instructions: Combine the shallots, thyme, brown sugar, soy sauce, Worcestershire sauce, vinegar, and oil in a freezer-type zip-top plastic bag. Add the steaks. Squeeze out as much air as possible and seal the bag. Place the bag in a medium bowl in the refrigerator to marinate overnight, turning bag several times for even coating. Heat a grill. Drain the steaks, reserving the marinade. There will not be much. Pour the marinade into a small saucepan. Rinse the bag with 1/4 cup water and add to marinade. Simmer 4 to 5 minutes and stir in the butter. Grill steaks to medium-rare, about 2 minutes each side. Let stand 4 to 5 minutes before slicing. Thinly slice at an angle across the grain, which runs up and down the short side of the steak. Bring the marinade-butter mixture back to a boil, pour over the meat, and serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 70515,"Chocolate Macaroni Terrine with Dried Cranberries and Chocolate Sauce 2 1/2 cups cooked pasta 1/4 cup chocolate chips 1/4 cup dried cranberries 2 cups heavy cream 3 ounces brown sugar 1/2 tablespoons nutmeg 4 eggs Instructions: First cook your pasta until al dente, then chill. Mix together the cream, eggs , sugar and nutmeg. Mix together the cooked chilled pasta and all the wet indigents. Add the chocolate chips and dried cranberries, mix and add into a well greased terrine mold. Bake in a water bath for about one hour until firm at 325 degrees. Chill, slice and serve with chocolate sauce; ","[Merlot, Cabernet Sauvignon, Port, Moscato]" 70516,"Instant Pot Brunswick Stew 1 pound chuck roast, cut into 1 1/2-inch pieces Kosher salt and freshly ground black pepper 3 tablespoons olive oil 2 medium carrots, chopped
2 stalks celery, chopped 1 medium onion, chopped One 28-ounce can diced tomatoes 2 tablespoons light brown sugar 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 1 teaspoon hot sauce One 12-ounce smoked ham hock 1 cup frozen corn
1 cup frozen lima beans 1 cup frozen peas
1 russet potato, peeled and cut into 1/2-inch pieces
Bread, cornbread, biscuits or saltine crackers, for serving
Instructions: Set a 6-quart Instant Pot? to high saute (see Cook's Note) and allow it to heat up for 3 to 4 minutes. Sprinkle the beef with 1 teaspoon salt and a generous amount of pepper. Add 2 tablespoons of the oil to the pot and sear the beef on all sides until golden brown, 7 to 8 minutes. Remove to a paper towel-lined plate with a slotted spoon. Add the remaining 1 tablespoon oil to the pot with the carrots, celery and onion and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the tomatoes, sugar, tomato paste, Worcestershire, hot sauce, 2 teaspoons salt and a few grinds of pepper and stir until combined. Add the beef, ham hock, corn, lima beans, peas, potatoes and 2 cups water and stir to combine.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes.
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
Remove the ham hock, cut off any meat and return it to the stew; discard the bone. Season the stew with salt and pepper and serve with bread, cornbread, biscuits or saltine crackers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70517,"Moroccan Chicken with Shredded Cabbage and Tahini Sauce on Pita 4 chicken thighs and 4 chicken leg pieces (3 to 4 pounds total) 1 tablespoon ground cumin
2 teaspoons ground coriander 2 teaspoons ground ginger 2 teaspoons paprika 1/2 teaspoon ground cinnamon Kosher salt and freshly ground black pepper Extra-virgin olive oil
4 cloves garlic, crushed 1 medium yellow onion, diced 2 strips fresh lemon peel 2 sprigs fresh thyme 1 bay leaf Pinch saffron threads, optional 1 cup low-sodium chicken broth 1 cup pitted green olives 1/2 cup dried pitted dates 4 cups finely shredded green cabbage 4 to 6 whole wheat pitas, toasted 1/2 cup chopped roasted pistachios, optional 1/4 cup chopped fresh cilantro, optional Tahini Sauce, recipe follows: Pinot grigio, for serving 3/4 cup plain yogurt 1/2 cup tahini 2 teaspoons honey 1 teaspoon lemon juice 1/2 clove garlic, minced
Kosher salt and freshly ground black pepper Instructions: Wash and pat the chicken dry. Combine the cumin, coriander, ginger, paprika and cinnamon in a large plastic bag. Season the spice blend with pepper and a little salt (remember the olives will be salty so go easy). Add the chicken pieces to the bag and toss to coat evenly. Set aside in the refrigerator to marinate for 1 hour. Set a large Dutch oven over medium-high heat and coat with olive oil. Brown the chicken in two batches, and then transfer to a platter. Add a little more oil to the pot and cook the garlic and onions until browned and translucent. Add the chicken back to the pot along with the lemon peel, thyme, bay leaf and saffron if using. Add the chicken broth, bring to a boil, and then reduce the heat, cover and simmer for 15 minutes. Stir the chicken pieces, and add the olives and dates. Cover and cook until the chicken is very tender, 30 minutes longer. Remove the thyme and bay leaf before serving.
Serve the chicken with the pan sauce on a bed of the finely shredded cabbage on top of a whole toasted pita (cut in wedges, but still set on plate as a whole round pita, like a tostada). Garnish with the pistachios and chopped cilantro if using. Drizzle with the Tahini Sauce. Pair with a pinot grigio.
Combine the yogurt, tahini, honey, lemon juice and garlic in a food processor, or mix together well in a large bowl until well combined and completely smooth. Thin with water as desired. Season with salt and pepper. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]

" 70518,"Pepperoni Pizza Pastries 6 ounces whole milk or part-skim ricotta, preferably Our Family 4 ounces shredded mozzarella, preferably Our Family 2 tablespoons all-purpose flour, plus more for dusting
A good pinch kosher salt
Pinch dried oregano
Freshly ground black pepper
1/2 green pepper, chopped 2 large eggs
1 sheet puff pastry, thawed
6 tablespoons (94 grams) pizza sauce, plus more for serving
Mini pepperoni, for topping
Additional toppings as desired: onions, sausage, etc.
Instructions: Line a baking sheet with parchment paper and set aside. Combine the ricotta, mozzarella, flour, salt, oregano, a few turns of pepper, the chopped green pepper and 1 of the eggs in a large bowl. On a work surface lightly dusted with flour, roll the puff pastry out to 10-by-15 inches. If it gets sticky, dust with more flour. Cut the pastry into 6 squares and transfer to the lined baking sheet. Place a dollop of the cheese mixture into one of the corners of each square, leaving a 3/4-inch border. Create a well in the center of the cheese mixture and add a spoonful of sauce. Sprinkle with the mini pepperoni and any additional desired toppings. Beat the remaining egg with a splash of water in a bowl to make an egg wash and brush the edges of the pastry with it. Fold the pastry over and press to seal well, using a fork to pinch the edges. Repeat with the remaining pastry squares and filling. Brush the tops with the egg wash.
Refrigerate for 30 minutes. Meanwhile, preheat the oven to 375 degrees F.
Bake until golden brown; begin checking for doneness at 30 minutes. (It's alright if some of them break open at the seams while baking; it's part of their rustic charm.) Let cool slightly, then serve warm with additional pizza sauce for dunking. Leftovers can be stored in the refrigerator and are great cold the next morning for breakfast! You can also prepare a whole batch a day or two in advance, store them in the fridge, and reheat them for a few minutes in a 325 degree F oven before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 70519,"Artichoke-Mortadella Flatbread Pizzas 1 cup whole-milk ricotta cheese Finely grated zest and juice of 1 lemon Freshly ground pepper 2 pieces lavash or other large flatbread, halved 1 5-ounce package baby arugula (about 8 cups) 1/4 bunch chives, cut into 1-inch pieces (about 1/3 cup) 1 cup sliced marinated artichoke hearts 1/4 cup grated parmesan cheese 2 tablespoons extra-virgin olive oil Kosher salt 6 ounces thinly sliced mortadella 2 tablespoons pistachios Instructions: Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Combine the ricotta, lemon zest and a few grinds of pepper in a small bowl. Spread the ricotta mixture on the lavash, almost to the edges; transfer each piece to a baking sheet. Bake, switching the baking sheets halfway through, until the lavash is golden and crisp around the edges, about 10 minutes. Combine the arugula, chives, artichokes and parmesan in a large bowl. Add the lemon juice and olive oil, season with salt and pepper and toss. Arrange the mortadella on the pizzas; top with the arugula salad and pistachios. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 70520,"United Tates of America 1 pound large blue or purple potatoes 3/4 pound large red-skinned potatoes 3/4 pound large Yukon gold potatoes 3 tablespoons extra-virgin olive oil 6 sprigs thyme, leaves stripped 1/2 cup celery leaves, coarsely chopped, plus 2 stalks celery, thinly sliced 1 red bell pepper, cut into 1/2-inch-wide strips Juice of 1 lemon Kosher salt 1 bunch scallions, sliced 1/2 cup mayonnaise 1 teaspoon hot sauce Instructions: Position a rack in the upper third of the oven and put a baking sheet on the rack. Preheat the oven to 450 degrees F for at least 10 minutes. Halve the potatoes lengthwise and toss them with the olive oil in a large bowl. Carefully remove the baking sheet from the oven. Using tongs, arrange the potatoes cut-side down on the hot baking sheet. Sprinkle with the thyme, celery leaves, bell pepper strips, half of the lemon juice and 2 teaspoons salt. Roast until the potatoes are tender and golden, 25 to 35 minutes. Meanwhile, combine the sliced celery and scallions in a small bowl. Whisk the mayonnaise, hot sauce and the remaining lemon juice in another small bowl. Use a spatula to carefully transfer the potatoes to a cutting board. Cut each potato into 2 or 3 pieces. Arrange the potatoes by color on a platter and top with the red peppers and the celery-scallion mixture. Serve with the spicy mayonnaise. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 70521,"Chocolate Cherry Trifle 2 (approximately 12 ounces each) chocolate pound cakes 1/2 cup black cherry jam 1/2 cup cherry brandy 2 cups drained bottled sour cherries (recommended: Morello) 4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped 1 1/3 cups plus 1 tablespoon milk 1 1/3 cups plus 1 tablespoon heavy cream 8 egg yolks 1/2 cup plus 1 tablespoon sugar 1/3 cup cocoa 3 cups heavy cream 1-ounce bittersweet chocolate Special Equipment: Large wide trifle bowl Instructions: Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with plastic wrap and leave to macerate while you make the custard. Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard. In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and whisk like mad, which will avert possible crisis. The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming. When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in plastic wrap overnight. When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top. ","[Pinot Noir, Barolo, Tempranillo, Garnacha]

" 70522,"Mille-Feuille with Vanilla Pastry Cream and Bourbon Sauce 3 cups whole milk 7 tablespoons granulated sugar 1/4 teaspoon kosher salt 1 vanilla bean, split and scraped, pod reserved or 1 teaspoon vanilla bean paste 2 tablespoons plus 2 teaspoons cornstarch 4 large egg yolks 3 tablespoons cold unsalted butter, diced 2 cups bourbon 1/4 cup granulated sugar 1 vanilla bean, split and scraped, pod reserved or 1 teaspoon vanilla bean paste 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed All-purpose flour, for dusting 2 tablespoons unsalted butter, melted 1 tablespoon granulated sugar 1/2 pint raspberries Confectioners\u2019 sugar, for garnish Instructions: For the pastry cream: In a medium saucepan, combine the milk, granulated sugar, salt and vanilla seeds and pod. Bring to a simmer over medium-low heat, then remove from the heat. In a medium bowl, whisk together the cornstarch and egg yolks. Temper the eggs by adding about 1/4 cup of the warm milk mixture and whisking to combine. Add the egg mixture to the pan and whisk to thoroughly combine. Heat the pan over medium-low heat until it begins to thicken. Cook, stirring constantly with a spatula, until the mixture is the consistency of pancake batter, about 5 minutes. Remove from the heat and discard the vanilla bean pod. Whisk in the butter until combined. Strain through a fine-mesh sieve. Transfer to a shallow dish and press a sheet of plastic wrap directly onto the surface. Place in the refrigerator to cool completely, at least 1 hour and up to overnight. For the bourbon sauce: In a small saucepan, add the bourbon, granulated sugar and vanilla beans and pod. Bring to a boil, then reduce the heat to maintain a simmer. Reduce the liquid by about half until thickened to a syrupy consistency, about 15 minutes. Remove and discard the vanilla bean pod; cool the syrup to room temperature. For the mille-feuille: Roll out the puff pastry on a floured surface so that it is a roughly 11-by-16-inch rectangle. Using a sharp knife or pizza cutter, trim off any uneven edges so that it is a perfect 10-by-15-inch rectangle. Slice the pastry into 12 approximately 2 1/2-by-5-inch rectangles. Place them on a lined baking sheet. Place in the refrigerator for 30 minutes to chill. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Brush the tops of the puff pastry rectangles with the butter and sprinkle with the granulated sugar. Cover with a sheet of parchment paper and another baking sheet on top so the puff pastry is sandwiched in between. Bake until golden, about 20 minutes. Remove the top baking sheet and parchment and let cool to room temperature. To assemble: Spoon a small dollop of the pastry cream onto each plate to act as a \u201cglue\u201d for the first layer of puff pastry. Place one layer of puff pastry onto the cream dollop, then top with a layer of cream. Nestle about 6 raspberries in the pastry cream in rows and top them with a dollop more of pastry cream. Repeat the layers once more and top with a final layer of pastry. Dust the pastry and plate liberally with confectioners\u2019 sugar and drizzle the plate around the pastry with the bourbon sauce. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 70523,"Balsamic-Glazed Salmon 3/4 cup balsamic vinegar 2 tablespoons maple syrup 1 tablespoon Dijon mustard 1 clove garlic, peeled and smashed or chopped Four 6-ounce center-cut salmon fillets, skinned 2 tablespoons olive oil Kosher salt and freshly ground pepper 2 tablespoons olive oil 1 large or 2 small shallots, thinly sliced Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
2 cloves garlic, peeled and smashed or chopped 2 1/2 cups frozen shelled edamame (12 ounces), thawed 2 cups sugar snap peas (6 ounces), halved Instructions: For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes. For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes. For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper. Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 70524,"Pimiento Cheese Dip 2 cups freshly grated sharp Cheddar 8 ounces cream cheese, at room temperature 4 ounces diced pimientos, drained 1/4 cup mayonnaise 1/2 teaspoon onion powder 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder Kosher salt 1 teaspoon chopped fresh chives Crackers and assorted crudits, for serving Instructions: Add the Cheddar, cream cheese, pimientos, mayonnaise, onion powder, cayenne, garlic powder and 1/2 teaspoon salt to a large mixing bowl. Use a hand mixer to beat the mixture until it is well combined and fluffy, about 1 minute. Salt to taste. Transfer the dip to a serving bowl and garnish with the chives. Serve with crackers and assorted crudits. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 70525,"Guiltless Oven-Fried Chicken Fingers 1 cup low-fat mayonnaise 1 tablespoon curry paste, or more Kosher salt Freshly ground black pepper 4 skinless, boneless chicken breasts 2 cups panko (Japanese) bread crumbs Instructions: Heat the oven to 350 degrees F. In a large bowl, combine the mayonnaise and curry paste, to taste. Thin this with a little water, 1 tablespoon at a time, until you get the consistency of heavy cream, and season with salt and pepper. Cut the chicken breasts into thick strips. Drop the strips into the bowl and coat them well with the curry mayonnaise. Cover and refrigerate for at least 5 minutes or up to 1 hour. Pour the bread crumbs onto a plate and toss the chicken strips well to completely cover them. Put them onto a nonstick baking sheet and into the oven. Cook for 15 to 20 minutes, or until the chicken is browned and cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 70526,"Grilled Hanger Steak 4 sprigs fresh thyme, leaves picked and chopped 2 cloves garlic, smashed and finely chopped Pinch crushed red pepper Extra-virgin olive oil 2 pounds hanger steak, trimmed Kosher salt Instructions: Combine the garlic, thyme and crushed red pepper with olive oil to make a loose paste. Coat the hanger steaks with the paste and sprinkle generously with salt. Let marinate in the fridge overnight or up to 2 hours outside of the fridge. Preheat the grill. If the steaks have been marinated ahead, remove them from the fridge and let them come to room temperature. Grill the steaks for 4 to 5 minutes on each side. Let the steaks rest for 5 to 10 minutes before slicing. Slice the steaks on the bias and serve immediately. Wine Pairing Suggestion: Bandol red ","[Bandol, Cabernet Sauvignon, Syrah, Malbec]" 70527,"Three Cheesesteak Sandwiches 3/4 pound frozen sirloin steak, partially thawed (or freeze fresh sirloin for 45 minutes) 1 teaspoon chili powder 1 teaspoon dried oregano 3/4 teaspoon granulated garlic 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoons vegetable oil, plus more if needed 1 large or 2 small yellow onions, sliced with the grain 1 red bell pepper, cut into thin strips 8 ounces mushrooms, sliced 3 tablespoons cream cheese 2 teaspoons Worcestershire sauce 2 slices American cheese 4 hoagie rolls 3/4 cup shredded mozzarella cheese, or 4 slices provolone Instructions: Slice the partially frozen meat into very thin slices. Mix together the chili powder, oregano, garlic, salt and pepper in a small bowl. Toss the meat slices in the mixture to coat.
Heat the oil in heavy saute pan (such as cast iron) over medium heat. Cook the onions and peppers until tender, about 5 minutes. Add the mushrooms and cook until all the vegetables are soft and golden, about 5 minutes longer.
Preheat the broiler to high.
Remove the vegetables to a plate and add a splash more oil to the pan. Raise the heat to medium-high. Cook the meat quickly in the hot pan, browning on both sides. Once brown, reduce the heat to low and mix together the vegetables and beef. Add the cream cheese, Worcestershire sauce and American cheese, and stir until creamy and well incorporated. Split open the hoagie rolls and place on a baking sheet. Divide the beef mixture among the rolls and top with the mozzarella cheese. Broil until the cheese begins to bubble, 1 to 2 minutes. Watch carefully for burning. Serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 70528,"The Best Hot Chocolate 1 pint milk 2 tablespoons the best hot chocolate powder A handful of marshmallows Instructions: Firstly, put a pan of milk on to the heat. Bring to a simmer, not a boil, and while it's heating, put a tablespoon of chocolate powder into each mug. Add a little warmish milk from the pan to each mug, you just need enough to dissolve the chocolate powder. At this point, plonk a few marshmallows into each mug. When the milk is at a simmer, carefully pour it into a plastic jug or flask. I normally do this over a sink as I always end up spilling a bit (the trick is to have a big enough jug or flask so the milk only half fills it: you need the extra space for shaking and frothing). Screw the lid on tightly, place a cloth over the lid for safety, and shake hard for a minute. Remove the lid, minding the steam, and pour into your mugs. A little stir and you can slurp your way to heaven! ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]" 70529,"Cheese-Stuffed Arepas Kosher salt 2 cups pre-cooked white corn meal, such as P.A.N.
4 ounces part-skim mozzarella, cut into 8 cubes 1/4 cup vegetable oil, or as needed Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Stir together 2 1/2 cups lukewarm water and 1 1/2 teaspoons salt in a large bowl. Gradually add the corn meal into the water, using your fingers to stir and combine, until a soft and moist dough forms.
Divide the dough into 8 golf ball-size balls and pat each into a patty about 5-inches wide and 1/4-inch-thick.
Put a cube of mozzarella in the center of each patty. Fold the dough over the cheese, making sure the cheese is completely covered and sealed. Pat it back down until 3-inches wide and 1/2-inch-thick (see Cook's Note). Heat the oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties, until golden brown, about 5 minutes per side (making sure the oil is hot for each batch). Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 70530,"Parmesan Fried Onion Vegetable oil, for frying 1 cup milk
2 large eggs
4 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
1 1/2 cups all-purpose flour
1/2 cup grated Parmesan, plus more for garnish
2 teaspoons paprika
1/2 teaspoon garlic powder
1 large sweet onion, such as Vidalia
Chopped fresh Italian parsley, for garnish
Mayonnaise, for dunking
Instructions: Fill a large pot or Dutch oven with enough oil to submerge the onion, with space around the sides for it to \bloom.\ (You might need up to a gallon, depending on the size of your onion, but don't worry; you can strain the oil and use it again for frying, so it won't go to waste.) Preheat to 400 degrees F. Combine the milk, eggs, garlic, 1/2 teaspoon salt and a generous amount of pepper in a medium bowl. Whisk to combine. Combine the flour, Parmesan, paprika, garlic powder, 1 teaspoon salt and a generous amount of pepper in a large bowl. Toss with a fork to combine. Cut off the top of the onion and place cut-side down. Think of the onion as the face of a clock, and cut slits at noon, 3, 6 and 9, cutting almost but not quite to the center of the onion. You'll now have 4 quadrants. Cut 3 more slits in each quadrant, once again cutting almost but not quite to the center of the onion. Flip the onion and gently separate the \petals\ with your fingers. Put the onion in the flour mixture and sprinkle it over and around to coat, gently separating the petals as needed to completely coat it. Put the onion in the egg wash and coat evenly in the egg, opening the petals again as needed. Let the excess egg wash drip back in the bowl. Put the onion in the flour once more and sprinkle it over and around to coat, making sure to keep the petals as separate as you can. Use a large spider to lower the onion, cut-side up, into the hot oil. The temperature of the oil will immediately begin to drop. Adjust the heat so the oil stays around 350 to 360 degrees F for the remainder of frying. With a fork, separate the petals a bit more, if needed. Fry the onion until the tips are golden, 3 to 4 minutes. Use the spider to gently flip the onion and continue to fry until the entire onion is crisp, deep golden and cooked through, 3 to 4 minutes more. Drain on a paper towel-lined plate. Transfer the onion while still hot to a serving plate. Season with salt and pepper. Shower with chopped parsley and grated Parmesan. Serve with mayo for dunking. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 70531,"Pineapple-Raspberry Rum Refresher 2 tablespoons frozen raspberries 1/4 cup ice cubes 3 ounces coconut water 3 ounces pineapple juice 1 ounce light rum 2 fresh mint leaves Instructions: Gently muddle the raspberries in a pretty footed glass. Top with the ice cubes, coconut water, pineapple juice and rum. Stir gently and serve with the mint leaves. ","[Moscato, Sauvignon Blanc, Pinot Grigio]" 70532,"Sausage Banh Mi Sandwich 2 pounds pork shoulder 4 ounces ice cubes
22 grams salt
1/2 teaspoon black pepper
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 teaspoon dried thyme
2 cloves garlic 12 cornichons, finely chopped 8 ounces smoked ham steak, finely chopped
2 chicken livers 1 egg plus 1 yolk
2 tablespoons cornichon juice
1 clove garlic, minced 1 teaspoon salt 2 cups olive oil
2 teaspoons yellow mustard
1 carrot, julienned 1 red onion, julienned 1 bunch parsley, leaves picked 1/4 cup cornichon juice
Pinch salt, to taste
1 French baguette, ends trimmed, cut into thirds and split 2 tablespoons butter Instructions: For the sausage loaf: Cube the pork shoulder and place it on parchment in the freezer for 10 minutes. In a food processor, process the ice cubes with the salt, pepper, allspice, nutmeg, thyme and garlic. Slowly add the pork to the food processor and pulse until a chunky farce is achieved. (The temperature should not exceed 40 degrees F. during mixing.) Fold the cornichons and ham into mixture sausage mixture. Place 24 inches of plastic wrap on a work surface. Place the farce in the center of the plastic and roll into an 18-inch log. Twist and tie the ends of the plastic and poach the farce at 185 degrees F until the internal temp reaches 152 degrees F. Immerse the sausage loaf in an ice bath and allow to cool. For the liver pate: Sear the chicken livers until cooked to medium but still very pink inside. To a bowl, add the egg and yolk, cornichon juice, garlic and1 teaspoon salt. Blend with an immersion blender, slowly adding the oil to create an emulsion. About halfway through, add the livers one at a time. Continue adding the oil until a smooth, thick texture is achieved. Chill until ready to use. For the pickled vegetables: In a bowl, combine the carrots, red onions, parsley, cornichon juice and salt to taste. Set aside to marinate. To assemble the sandwiches: Spread the butter on the baguettes and grill over medium heat until slightly charred. Slice the sausage loaf. Spread liver pate on the baguettes. Top each of the bottom portions with 4 ounces of sausage slices (4 to 8 slices depending on thickness) followed by some pickled vegetables.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 70533,"MAIN CHALLENGE: Red Chili Citrus Mushrooms with Grilled Zucchini 4 tablespoons olive oil 1 1/2 pounds yellow onions, sliced 5 pounds white button mushrooms, cut into quarters Salt 2 cups orange juice 1 cup lime juice 1/3 cup red chili powder 3 cups chicken stock 1/2 cup honey 4 pounds green zucchini, sliced lengthwise into 3 pieces 4 pounds yellow zucchini, sliced lengthwise into 3 pieces 1 tablespoon ground cumin 1 cup chopped cilantro leaves 8 ounces fresh goat cheese Instructions: Heat the oil in a large pot over medium-high heat. Add the onions and mushrooms and saute until golden brown. Season with salt, to taste. Meanwhile, in a medium-sized bowl, combine the orange juice, lime juice and chili powder. Add juices to the mushroom mixture along with the chicken stock. Simmer until liquid is reduced by two-thirds. Stir in the honey and keep warm over low heat. Heat a grill or grill pan to medium. Rub the zucchini slices with the cumin and season with salt. Grill the zucchini, marking both sides, but keeping the slices still firm. Remove to a cutting board. Chop the zucchini into 1-inch pieces and arrange on a large platter. Top with the mushroom mixture and sprinkle with cilantro and goat cheese. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 70534,"Boneless Rib Eye and Red Bean Chili with Jalapeno Cornbread Crumbles 4 tablespoons unsalted butter, melted, plus more for greasing the pan 1 1/2 cups stone-ground yellow cornmeal
1 1/2 cups all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
2 large eggs
1 1/4 cups buttermilk
2 tablespoons honey
2 jalapenos, seeded and minced
2 pounds boneless rib eye steak Kosher salt and freshly ground black pepper
4 teaspoons garlic salt
5 ounces olive oil
2 cloves garlic, minced
1 large onion, diced
5 1/2 ounces tomato paste
Two 15-ounce cans kidney beans
Two 14-ounce cans crushed tomatoes
2 cups beef broth
2 teaspoons dried oregano
1 tablespoon ground cumin
2 teaspoons chili powder
2 tablespoons unsalted butter
1 cup shredded Cheddar 1/4 cup sour cream, thinned with a tablespoon of water
Thinly sliced scallions, for garnish
Instructions: For the jalapeno cornbread crumbles: Preheat the oven to 375 degrees F and grease a 12- by-10-inch pan with butter. Set aside. Combine the cornmeal, flour, both sugars, baking powder, baking soda and salt in a bowl, then whisk and set aside. In another bowl, combine the eggs, buttermilk, honey and melted butter. Make a well in the center of the dry ingredients and add the wet ingredients; mix until combined. Fold in the jalapenos. Pour into the greased pan, then smooth with a spatula and bake, 10 minutes. Rotate the pan and continue to bake until risen and golden brown, 10 to 20 minutes more. Set aside to cool. For the rib eye and red bean chili: Meanwhile, cut the rib eye into medium dice and add to a large bowl. Sprinkle with salt, pepper and 2 teaspoons garlic salt. Heat 3 ounces olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat until hot. Add the seasoned meat, in batches if needed, and brown on all sides, about 3 minutes. Remove the meat from the pot, then set aside in a bowl and add the remaining 2 ounces oil to the pot; heat until hot. Add the garlic and onions and stir until the garlic is fragrant, about 30 seconds. Stir in the tomato paste until combined, then pour in the beans and crushed tomatoes, stirring to combine. Stir in the beef broth, oregano, cumin, chili powder, butter, 1 tablespoon kosher salt and the remaining 2 teaspoons garlic salt. Bring to a low simmer and cook to concentrate flavors, 8 to 10 minutes. Stir in the browned meat, then cover. Allow to simmer for 25 minutes. Meanwhile, crumble the cornbread into bite-sized pieces. Ladle individual servings of chili into bowls. Top with the Cheddar and crumbled cornbread, then drizzle with the sour cream. Garnish with the scallions and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 70535,"Hot Tamales 1/4 cup chili powder 2 tablespoons kosher salt 1 tablespoon paprika 1 tablespoon smoked paprika 1 tablespoon garlic powder 1 tablespoon onion powder 2 1/2 teaspoons cayenne pepper 2 teaspoons freshly ground black pepper 1 teaspoon freshly toasted and ground cumin seed 2 pounds Boston butt meat, untrimmed 1/2 cup vegetable oil 1 large onion, finely chopped 4 cloves garlic, minced 1 jalapeno pepper, seeded and minced 4 to 5 dozen dried corn husks 2 pounds yellow cornmeal, approximately 6 cups 1 1/2 tablespoons kosher salt 1 tablespoon baking powder 7 1/2 ounces lard, approximately 1 cup 3 to 4 cups reserved cooking liquid Instructions: In a small bowl, combine the chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin. Divide the mixture in half and reserve 1 half for later use. Cut the Boston butt into 6 even pieces and place into a 6 to 8-quart saucepan. Add half of the spice mixture and enough water, 3 to 3 1/2 quarts, to completely cover the meat. Set over high heat, cover and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 2 to 2 1/2 hours. Remove the meat from the cooking liquid to a cutting board. Leave the cooking liquid in the pot. Both meat and liquid need to cool slightly before making dough and handling. Remove any large pieces of fat and shred the meat into small pieces, pulling apart with your hands or using 2 forks. Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 3 minutes. Add the garlic, jalapeno, and remaining half of the spice mixture and continue to cook for another minute. Add the meat and cook until heated through, 2 to 3 minutes. Remove from the heat. While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours. For the dough: Place the cornmeal, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 3 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use. To assemble the tamales: Remove a corn husks from the water and pat dry to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then fold the bottom under to finish creating the tamale. Repeat until all husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine. To cook the tamales: Stand the tamales upright on their folded ends, tightly packed together, in the same saucepan used to cook the meat. Add the reserved broth from making the dough and any additional water so the liquid comes to 1-inch below the tops of the tamales. Try not to pour the broth directly into the tops of the tamales. Cover, place over high heat and bring to a boil, approximately 12 minutes. Remove the lid, reduce the heat to low, to maintain a low simmer, and cook until the dough is firm and pulls away easily from the husk, 1 to 1 1/2 hours. Serve the tamales warm. For a 'wet' hot tamale, serve with additional simmering liquid. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.; ","[Syrah, Tempranillo, Garnacha, Barbera]" 70536,"White Chocolate Cake with Fresh Raspberries 6 cups sifted cake flour 2 tablespoons baking powder 1 1/2 cups unsalted butter 3 cups sugar 12 egg whites 2 cups milk 1 teaspoon clear vanilla extract 2 cups non-dairy whipping cream 1/4 cup white chocolate dots 1/2 cup solid vegetable shortening 1/2 cup unsalted butter softened 1 teaspoon clear vanilla extract 4 cups powdered sugar 2 tablespoons cream Fresh raspberries Instructions: For cake: Preheat oven to 325 degrees F. Grease bottoms of 12-inch, 9-inch and 4-inch round pans and line them with parchment or wax paper. Sift together flour and baking powder. Set aside. Cream together butter and sugar until fluffy. Set aside. Beat egg whites until stiff, but not dry. Set aside. With mixer at low speed, alternately add flour and milk to butter. Beat in vanilla. Gently fold in egg whites and pour into prepared pans. Bake until toothpick inserted into center comes out clean. For mousse: Melt white chocolate in double boiler or very carefully in microwave. Cool. Whip cream until soft peaks form. On low speed, pour in cooled, melted white chocolate. For buttercream: Cream together shortening and butter. Add vanilla. Gradually add sugar 1 cup at a time, beating well on medium speed. Scrape sides often. Add milk and beat at medium speed. To assemble: Spread raspberries over both the 12-inch and 9-inch layers of prepared cake. Top each with raspberries, approximately 1/2-inches apart. Place 9-inch cake layer on top of 12-inch layer. Place 4-inch layer on very top. Decorate with buttercream. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]

" 70537,"Easy Vegan Potato Salad 2 pounds red-skinned potatoes (about 6 medium), cut into 1-inch pieces Kosher salt and freshly ground black pepper
2 tablespoons apple cider vinegar
3/4 cup vegan mayonnaise
3 tablespoons vegan sour cream
1/4 cup finely chopped cornichons, plus 1 tablespoon brine
1 tablespoon vegan Dijon mustard
2 tablespoons fresh parsley, chopped
3 stalks celery, finely diced (about 1 cup)
2 scallions, thinly sliced
Paprika, for serving Instructions: Put the potatoes in a large saucepan and cover with cold water; season with 1 teaspoon salt. Bring to a simmer over medium-high heat and cook, stirring occasionally, until tender, about 10 minutes. Drain well and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss to coat well. Let cool slightly, about 10 minutes. Meanwhile, whisk the vegan mayonnaise, vegan sour cream, cornichon brine, vegan mustard and several grinds of black pepper in a small bowl until smooth and combined. Stir in the parsley, cornichons, celery and scallions to combine. Pour the creamy dressing over the potatoes and gently toss with a rubber spatula to combine. Taste and adjust the seasoning with salt and pepper. Cover and refrigerate until chilled through, at least 2 hours and up to overnight.
Sprinkle with paprika before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 70538,"Rosemary-Infused Vinegar 2 cups rice wine vinegar 1 sprig fresh rosemary
2 strips orange zest
2 cloves garlic
Instructions: Pour the rice vinegar through a funnel into a 20-ounce bottle. Gently add the rosemary, orange zest and garlic cloves to the bottle until completely submerged. Add a tight-fitting spout with a rubber stopper. You can use the vinegar right away or refrigerate it for up to 1 month to allow the flavors to marry and infuse the vinegar. The longer the vinegar sits, the more the flavors will infuse. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 70539,"Cheesy Corn Puffs 1 cup canned cream-style corn 4 tablespoons unsalted butter 1 teaspoon salt 1 3/4 cups all-purpose flour 3 large eggs 1/2 cup shredded pepper jack cheese, plus more for topping 1 tablespoon chopped fresh chives Instructions: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Bring the corn, butter and salt to a simmer in a medium saucepan over medium heat. Reduce the heat to low, add the flour and stir with a wooden spoon until the mixture is smooth and begins to pull away from the sides of the pan, about 2 minutes. Scrape the dough into a bowl; let cool slightly. Add the eggs one at a time, stirring well between each addition. Stir in the cheese and chives. Chill the dough 15 minutes. Scoop tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart. Sprinkle with more cheese. Transfer to the oven and bake until golden brown and puffy, 20 to 25 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 70540,"Cheesy Stuffed Taco Meatballs 3/4 pound ground beef 1 link fresh chorizo (3 to 4 ounces), casing removed 1 large egg 1/4 cup fine yellow cornmeal 2 tablespoons tomato paste 1 tablespoon chili powder 1 tablespoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon granulated onion Kosher salt and freshly ground black pepper 2 cups corn tortilla chips 2 ounces Cheddar, cut into 30 cubes just under 1/2 inch thick
Shredded iceberg lettuce, guacamole, pico de gallo and sour cream, for serving Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment. Mix together the ground beef, chorizo, egg, cornmeal, tomato paste, chili powder, cumin, oregano, granulated onion, 1 teaspoon salt and a few grinds of pepper with your hands in a large bowl. Scoop the mixture into tablespoon-sized portions. For each, press 1 cube of cheese into the center, press the meat around it to seal, and roll into a smooth ball. Put the chips in a plastic bag, seal and crush with a rolling pin. Drop 3 or 4 meatballs at a time into the bag, and roll them around to lightly coat with the crushed chips. Arrange the coated meatballs on the prepared baking sheet, and bake until the outsides are browned and the cheese is melted inside, 10 to 12 minutes. Serve the meatballs on a platter over a bed of shredded lettuce with guacamole, pico de gallo and sour cream on the side. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 70541,"Chocolate Mousse 1 1/4 cup heavy cream 3 large egg yolks 1/2 cup sugar 2 tablespoons water 8 ounces bittersweet chocolate 2 tablespoons unsalted butter Cocoa powder or confectioners' sugar, for garnish Orange segments, for garnish Fresh mint leaves or sprigs, for garnish Instructions: In a bowl, whip the heavy cream to soft peaks--not too stiff. In a large bowl, using a hand-held mixer, whisk the eggs until thick, about 2 minutes Combine the sugar and water and bring to a boil for 1 minute. Pour the sugar mixture over the yolks, and beat mixture again. In a bowl set over a saucepan of simmering water (the water should not touch to bottom of the bowl), melt the chocolate and butter, stirring occasionally. Remove the bowl from the heat and let cool until just warm. Fold in the egg mixture and whipped cream into the chocolate mixture until just combined. Refrigerate the chocolate mousse until set, about 2 hours. To serve: Set an ice cream scoop in a bowl of hot tap water for a few minutes. Lay a stencil cut from a piece of parchment paper (heart, snowflake, Easter egg, or Santa's boot), on a plate and sprinkle cocoa powder over the top. Remove the stencil and repeat on the remaining plates. Using the hot ice cream scoop, smoothly scoop the chocolate mousse and center a scoop on each plate. Decorate each plate with orange segments and mint. ","[Riesling, Moscato, Brachetto, Pinot Grigio]" 70542,"Borscht Cupcakes, Apple Pie Filling, Cinnamon Cream Cheese Frosting and Cheddar Cheese Pie Crust Moon 1 cup all-purpose flour, plus more for dusting 1/2 teaspoon salt 4 ounces cold butter, cut into pieces 1/2 cup shredded sharp Cheddar 2 to 3 tablespoons ice water Cinnamon-sugar, for dusting 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 4 carrots (about 8 ounces), peeled and grated 3 large beets (about 1 pound), peeled and grated 12 ounces oil 2 cups granulated sugar 3 eggs 3 ounces sour cream, at room temperature 3 tablespoons lemon juice Zest of 2 lemons 12 ounces cream cheese 8 ounces butter 1 1/2 pounds powdered sugar, sifted 1 teaspoon vanilla extract 1 tablespoon ground cinnamon 2 apples, cored, peeled and chopped 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon Instructions: For the cheddar cheese pie crust: In a food processor, pulse the flour and salt until well combined. Add the butter and cheese and pulse until small pea-size balls form. Gradually add the ice water, up to 3 tablespoons. Remove the dough from the food processor bowl, fold the dough, wrap with plastic wrap and refrigerate for at least an hour.
Preheat the oven to 325 degrees F. Dust the work space with flour. Roll out the pie dough and cut desired shapes with a cookie cutter. Place the shapes on a baking sheet, brush with water, dust with cinnamon-sugar and bake until golden brown, about 15 minutes. 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 powder, baking soda and salt until well combined. In the bowl of an electric mixer with the whisk attachment, add the carrots, beets, oil and granulated sugar and whisk on medium for 1 minute until combined. Add the eggs, one at a time, scraping the bowl as needed. Add the sour cream, lemon juice 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 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 combined. Finally, add the cinnamon and mix until fully incorporated.
For the apple filling: In medium saucepan over medium heat, combine the apples, sugar and 1/8 cup water. Bring to a boil and stir until the water has evaporated and the apples are soft. Add the cinnamon and refrigerate until cool. To assemble: Use a knife to make a hole out of the center of the cupcakes. Fill with apple pie filling, and then frost with cinnamon cream cheese frosting. Top with a Cheddar cheese shape. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 70543,"Double-Cut Pork Chops Braised in Sofrito: Dominican Chuleta Adobada 1/4 cup canola oil 2 double cut pork chops 1 tablespoon dried oregano 1 quart Goya sofrito (blended with 1/4 cup raisins) 1 cup chicken stock 1 cup large diced calabasitas 1 cup medium diced yautia Salt and pepper Instructions: Heat oil in a rondeaux pot over medium heat. Add pork chop (1 at a time if necessary) and allow to caramelize on 1 side, about 3 to 5 minutes. Turn and repeat on other side. Remove and reserve and repeat with the second pork chop.
With both pork chops inside rondeaux, slowly add sofrito. Allow the sofrito to cook for about 2 to 3 minutes. Add chicken stock. Season with salt and pepper. Cook for 4 or 5 minutes. Add vegetable and cook for another 15 minutes or until fork tender. Add more chicken stock if the sauce gets too thick. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 70544,"Sirloin Shepherd's Pie 2 yams, sliced into equal-size chunks 2 russets, sliced into equal-size chunks 1 heaping tablespoon butter Splash whole milk Big pinch sea salt Freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 red onion, small diced 2 pounds organic ground sirloin Handful minced fresh parsley Big pinch smoked paprika Pinch smoked cayenne Pinch sea salt Freshly ground black pepper 2 to 3 cobs corn 1 heaping tablespoon unsalted butter 1 bunch fresh chives, minced 2/3 cup heavy cream Handful potato chips, crumbled Pinch smoked paprika Instructions: To make the potato topping: Boil the yams and russet potatoes in salted water until fork tender, about 15 minutes. Strain the potatoes and transfer to a large bowl. Add the butter, milk, sea salt, freshly ground black pepper and mash together.
To make the meat: In a pan, heat the extra-virgin olive oil over medium heat. Add the red onion and saute for 8 minutes. Add the ground sirloin, parsley, smoked paprika, smoked cayenne, sea salt, and freshly ground pepper to the pan. Mix and saute for 10 minutes. Turn the heat up to medium-high and saute for a few more minutes, until some crispy bits develop.
To make the creamed corn: Boil the corn in salted water for about 5 minutes. Remove from the water and slice off the corn niblets. Heat the unsalted butter in a pan over medium heat. Add the corn niblets, sea salt, pepper, and saute for a few minutes. Pour in the heavy cream and bring to a boil. Once it begins to boil, cover the pan and reduce on low heat for about 10 minutes. Transfer the creamed corn to a food processor, add a handful of minced chives and pulse.
Evenly distribute the crisped beef into the bottom of a baking dish. Cover it with a layer of creamed corn. Top the pie off with the yam and russet mash. Sprinkle with a handful of crumbled potato chips and pinch of smoked paprika. Broil for a few minutes, until edges are golden and crispy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 70545,"Chocolate-Hazelnut Smooches: Baci D'Alassio 3 cups whole raw hazelnuts 2 cups sugar 2 tablespoons unsalted butter, melted plus additional unsalted butter for baking sheets, optional 1/2 cup Dutch-process unsweetened cocoa powder, sieved 1 tablespoon honey 2 teaspoons vanilla extract 4 or 5 egg whites, at room temperature 3 ounces semisweet chocolate Instructions: Preheat an oven to 350 degrees F. Spread the hazelnuts in a single layer in a shallow pan and place them in the preheated oven, turning every now and again, until lightly toasted and the skins begin to blister, 15 to 18 minutes. Remove from the oven and let cool for 10 minutes. Then, working in batches, rub them between the palms of your hands until the skins loosen and fall away. (This will take some time and not every bit of skin will rub off.) Chop the hazelnuts coarsely. Using a nut mill, blender, or a food processor fitted with the metal blade, grind the hazelnuts to a fine powder. (If the nuts do become oily, pass them through a sieve to break up any lumps.) Place in a large mixing bowl and stir in the sugar. Add the butter, cocoa, honey, and vanilla and mix thoroughly with a wooden spoon. Add the egg whites, a little at a time, mixing well after each addition. Add only enough of the whites for the dough to take on the consistency of a loose paste or spritz cookie dough. Do not worry if all of the egg whites are not used. Line 2 baking sheets with parchment paper or grease them with butter. Spoon the hazelnut mixture into a pastry bag fitted with a No. 6 star tip. Pipe out rosettes 1 inch in diameter onto the prepared sheets, spacing the rosettes about 1 1/2 inches apart. You should have about 60 rosettes in all. Let the rosettes sit, uncovered, at room temperature overnight. Preheat an oven to 375 degrees F. Bake the cookies in the preheated oven until firm to the touch but still moist inside, 8 to 10 minutes. When they are done they will not brown and may even look undercooked, so you must test by touch. Remove to wire racks to cool completely. Meanwhile, melt the chocolate in the top pan of a double boiler placed over simmering water. Remove from the heat and let cool to room temperature, stirring occasionally. Gently turn half of the cookies top sides down on a flat surface and spread about 1/2 teaspoon chocolate on each of the upturned bottoms. As each cookie is coated, press a plain cookie onto the chocolate, bottom side down, to form a \sandwich. Lay the cookies on their sides on a tray or flat plate and refrigerate for 15 minutes to set the chocolate. Store in a covered container, at room temperature, for up to 1 week. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 70546,"Sticky Toffee Pudding with Butterscotch Sauce 12 ounces dates, pitted and roughly chopped 2 1/2 cups water 2 teaspoons baking soda 3 1/4 cups sifted all-purpose flour 2 teaspoons baking powder 8 tablespoons (1 stick) softened, unsalted butter, cut into pieces 1 2/3 cups granulated sugar 4 large eggs 2 teaspoons vanilla extract Butterscotch sauce, recipe follows 2 1/4 cups light brown sugar 7 tablespoons unsalted butter 1 cup half-and-half 1 teaspoon brandy 1/4 teaspoon vanilla extract 1 cup cold heavy cream, optional Instructions: Preheat oven to 350 degrees. Line a 13 by 9-inch baking pan with parchment or waxed paper. Combine the dates and water in a saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (it will foam up), and set aside. In a bowl, combine the flour and baking powder. In the bowl of a mixer, cream the butter until fluffy. Add the sugar to the butter, and cream until fluffy. Without stopping the mixer, add 2 of the eggs and mix until combined. Add the remaining 2 eggs and vanilla and mix until combined. Add about 1/3 of the flour mixture and 1/3 of the dates and mix until combined. Repeat until all the flour mixture and the dates are incorporated into the batter. Pour into the baking pan and bake about 40 minutes, until firm and set in the center. Let cool in the pan. When cool, turn out of the pan onto a baking sheet and peel off the parchment paper. The recipe can be made through this step up to 2 days in advance. Butterscotch Sauce: Combine the brown sugar, butter, half-and-half, and brandy in a saucepan and bring to a boil. Boil 3 minutes, until combined. Remove from the heat and stir in the vanilla. When ready to serve pudding, preheat the oven to 400 degrees. Pour the sauce evenly over the top of the cake. Bake until the sauce is bubbly and cake is heated through, about 5 minutes. Meanwhile, whip the heavy cream into soft peaks with the mixer. Cut the cake into squares and serve with whipped cream. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 70547,"Dijon Chicken with Grape Salad 1 lb. grilled chicken meat, sliced 2 cups California seedless grapes 3/4; cup celery, sliced 1/4 cup green onion, sliced 4 oz. mixed honey-roasted nuts 1/3 cup prepared honey-dijon dressing 4-6 cups salad greens or chopped romaine lettuce Instructions: In a large bowl, toss together chicken, grapes, celery, green onion and nuts with the dressing. Serve salad on a bed of greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 70548,"Chicken Carbonara Rosa 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.) 1 Tbsp. olive oil 1 small onion, chopped 1 slice bacon or pancetta, chopped 1 cup thawed frozen green peas 1/3 cup dry white wine OR chicken broth 1 jar Bertolli? Four Cheese Rosa Sauce Instructions: Season chicken, if desired, with salt and pepper. Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken, about 5 minutes. Remove chicken and set aside. Cook onion, bacon and peas in same skillet, stirring occasionally, 6 minutes or until bacon is crisp and onion is tender. Stir in wine and cook 1 minute. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 5 minutes or until chicken is thoroughly cooked. Sprinkle, if desired, with freshly ground black pepper and chopped fresh parsley. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 70549,"Turkey Tonnato 3 1/2 pounds boneless turkey breast 1 clove garlic slivered, plus 1 clove garlic roughly chopped 1 to 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1 medium onion, roughly chopped 3 stalks celery, roughly chopped 1/2 cup chicken stock, plus more, as needed 1 (6 to 7-ounce) can tuna packed in olive oil 5 anchovy fillets packed in olive oil, drained 2 tablespoons minced fresh flat-leaf parsley, plus 1/4 cup for garnish 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1 cup mayonnaise 2 tablespoon capers, drained 1/4 teaspoon white pepper 1/2 cup cream, plus more if desired 2 cups (combined) endive, mache and/or arugula 1 cup shaved fennel 1 cup fresh corn kernels, blanched Extra-virgin olive oil, as desired Salt and freshly ground black pepper Squeeze lemon juice 1/2 cup pitted Nicoise olives Marinated roasted peppers, store bought Marinated mushrooms, store bought Instructions: Preheat oven to 450 degrees F. Place slivers of garlic on the inside of the turkey breast and roll into neat package, tie with kitchen twine. Rub olive oil all over the roast and season with salt and pepper. If turkey breast was purchased tied, make small slits on the outside of the roast and insert the slivered garlic into the slits. Put the onion, celery, and chopped garlic in roasting pan with 1/2 cup of the stock. Lay seasoned turkey breast roll on top. Lightly tent pan with foil. Add more stock, as necessary, to keep vegetables from burning. Roast for about 45 minutes, until internal temperature registers 160 degrees F. Remove and let cool in pan. When turkey is room temperature, wrap well in plastic wrap, and refrigerate at least 4 hours or up to 2 days. Discard the onion, celery, and garlic. To make the sauce: Put the tuna, anchovies, 2 tablespoons of parsley, olive oil, and lemon juice in blender. Using short pulses, puree the mixture. Scrape the sides down frequently and stir to ensure even blending. When smooth, add the mayonnaise, capers, and white pepper and blend. Add the cream, a little at a time until you have desired texture and flavor. Additional white pepper, lemon, or anchovy may be added at this point, if desired. The sauce may be prepared up to 2 days in advance and refrigerated. To serve, arrange the selection of greens, fennel, and corn on platter. Drizzle lightly with olive oil, season with salt, pepper, and a squeeze of lemon. Slice turkey thinly, about 1/8-inch thick, and arrange on top of the greens. Drizzle with the sauce. Garnish with minced parsley and olives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 70550,"Strawberry Pizza 1/4 cup unsalted butter, softened 1/3 cup superfine sugar 2 large egg yolks 1/4 teaspoon almond extract (or 1 tablespoon Amaretto) 1 cup finely ground blanched almonds (almond meal) 1 tablespoon allpurpose flour 1 pound fresh or frozen puff pastry 2 pints strawberries, stemmed 1 large egg yolk 4 sprigs mint Confectioners' sugar Best-quality vanilla ice cream Instructions: Frangipane: In the bowl of an electric mixer, beat the butter and sugar together until light and fluffy, scraping down the bowl as necessary. Add the egg yolks, beat in well, and add the almond extract. Remove the beater and stir in the ground almonds and flour until evenly blended. the mixture should be the consistency of a thick paste. Pizzas: Preheat the oven to 400 degrees. On a lightly floured surface, roll out the pastry to a 1/8-inch thickness and, using a plate or cardboard circle as a template, use a very sharp knife to cut four 7-inch circles. Spread a circle of frangipane (they should be touching each other so that you can fit as many as possible onto the circle of frangipane). Beat the egg yolk lightly with a fork and brush the border of the pastry with it (try not to let any yolk dribble down onto the cut edges of the pastry, otherwise it will not rise as high). Bake the tarts for about 20 minutes, until the edges are golden and the pastry is baked through. Remove from the oven and allow to cool for 5 minutes. Place a sprig of mint in the center of each tart and sprinkle it lightly with confectioners' sugar. Serve while still warm, accompanied by a scoop of vanilla ice cream ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 70551,"Spanish Cheese Board Manchego Cabrales Idiazabal Garrotxa Tetilla Quince Jelly Assorted crackers Pears, cored and quartered Red and White Seedless Grapes Instructions: Arrange all of the ingredients on a cheese board or platter. ","[Rioja, Tempranillo, Garnacha, Cava]" 70552,"Sliced Tomatoes with Honey-Balsamic Drizzle 2 ripe beefsteak tomatoes, sliced crosswise into 1/4-inch thick rounds Salt and ground black pepper 2 tablespoons balsamic vinegar 1 tablespoon honey Instructions: Arrange sliced tomatoes on a serving dish. Season with salt and black pepper. Whisk together balsamic vinegar and honey and drizzle over tomatoes. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Ros]" 70553,"Blueberry Betty Bouffant 8 ounces unsalted butter, cold 11 ounces granulated sugar 11 ounces flour 2 tablespoons ground cinnamon 1/2 teaspoon vanilla extract 3 cups blueberries 8 ounces brown sugar 4 ounces granulated sugar 1 tablespoon orange zest 6 fluid ounces orange juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 4 ounces butter, melted 8 ounces coarse bread crumbs 4 1/5 ounces egg whites 5 ounces confectioners' sugar, sifted 3 ounces flour 1/4 teaspoon salt 2 1/2 ounces butter, melted 1 teaspoon vanilla extract 1 teaspoon cocoa powder 1 pound granulated sugar 16.7 ounces water 1/4 teaspoon cream of tartar Blue food coloring Raspberry coulis Creme Anglaise Blueberry necklace Mint leaves Instructions: To make the streusel: In a mixer with paddle attachment, cream together butter and sugar. Add remaining ingredients and mix until combined. Push the mixture through a baking rack and chill for 1 hour. To make the Brown Betty: In a large bowl, combine all ingredients. Press the mixture into a buttered half hotel pan. Top evenly with Streusel. Bake in an oven at 325 degrees F for 45 minutes, or until browned and bubbling around the edges. Allow to cool, and then chill several hours. Using a 3-inch ring mold, cut out rounds. To make Face: Using a piece of acetate cut out a face-shaped stencil. In a mixer with whip attachment, beat egg whites to soft peaks. Blend in confectioners' sugar, flour, and salt. At low speed, blend in butter and vanilla. Stencil the tuile batter onto a nonstick baking sheet. Mix a small amount of the tuile batter with some cocoa powder and pour into a parchment cone. Pipe features onto the face-shaped tuiles. Bake the tuiles at 325 degrees F for 8 minutes. Immediately after removing the tuiles from the oven, place them over a can to form a curved shape. To make Hair: Place all ingredients in a saucepan and bring to boil. Cook until temperature reaches 315 degrees F. Remove from heat and add blue paste food coloring to desired shade of blue. Use a cut-off whisk to form spun sugar \hair. To serve warm a Brown Betty round in oven. Place on dessert plate. Place tuile \face\ on the side of the round. Pile spun sugar \hair\ on top of the round. Garnish the plate with the raspberry coulis, creme anglaise, blueberry necklace, and mint. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 70554,"Grilled Lamb Chops with Cranberry Sauce and Cranberry-Serrano Chutney 1/2 cup light brown sugar 2 tablespoons honey 3 cups cranberries, divided 1 cup water 1 medium red onion, finely diced 1 tablespoon fresh ginger, grated 1 serrano cl, finely diced 1 clove garlic, finely chopped Salt Freshly ground black pepper 1/4 cup freshly chopped cilantro leaves 2 cups cranberry juice 1/2 cup red wine vinegar 1/4 cup red wine 1/2 cup granulated sugar 4 cups enriched home-made chicken stock 1 teaspoon whole black peppercorns Salt 8 (4 to 5-ounce) porterhouse lamb chops Olive oil Salt Freshly ground black pepper Cilantro leaves, garnish Finely chopped chives, garnish For the Cranberry Chutney: Instructions: Combine the sugar, honey, 2 cups of cranberries and 1 cup of water in a medium saucepan and cook over medium-high heat until the cranberries pop and become soft and the mixture thickens slightly. Stir in the onion, ginger, cl, garlic, season with salt and pepper and cook until thick about 8 minutes. Remove from the heat and stir in the remaining cranberries and cilantro. Serve warm or at room temperature. For the cranberry Sauce:
Bring cranberry juice, vinegar and wine to a boil in a large saucepan, stir in the sugar and cook until the mixture is reduced by half. Add the chicken stock and peppercorns and cook until reduced to about 1 1/2 cups (or sauce consistency). Strain the sauce and season with salt. Keep warm. For the Grilled Lamb Chops: Heat the grill to high or a grill pan over high heat. Brush chops on both sides with oil and season with salt and pepper. Grill until golden brown on both sides and cooked to medium doneness, about 6 minutes total. Remove lamb from the grill, loosely tent and let rest 5 minutes before serving. Serve on a plater with cranberry chutney and cranberry sauce. Garnish with fresh cilantro. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 70555,"Roasted Eggplant with Garlic and Herbs 2 large eggplants (3 pounds), unpeeled, cut into 1 1/2-inch chunks 2 tablespoons kosher salt 1/2 medium shallot 1 clove garlic 1/2 cup flat-leaf parsley, packed 2 tablespoons full flavored walnut oil 1/4 cup extra-virgin olive oil, plus as needed 1/2 teaspoon freshly ground pepper Instructions: Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes. Preheat oven to 425 degrees F. Put a baking sheet in the oven to heat for 10 minutes.