For the grilled artichokes: In a medium Dutch oven, combine the white wine, thyme, rosemary, bay leaf, 1/2 teaspoon salt and 1 cup water. Squeeze in the juice from the lemon halves and then drop the lemon halves into the pot. With a small spoon, scoop out the furry choke from each of the artichoke halves. Place the artichokes in the pot, cut-side down. Cover the pot and bring the poaching liquid to a simmer over medium-high heat; reduce the heat to medium low to maintain a gentle simmer. Poach the artichokes for 10 minutes, or until the tip of a paring knife slides in easily at the thickest point. Remove the artichokes to a wire rack to drain and cool slightly. For the bagna cauda: Place a small saucepan over medium heat. Add the olive oil, garlic and anchovy paste to the hot pan and stir with a wooden spoon, mashing the anchovy paste into the oil. Cook for about 3 minutes, or until the garlic is fragrant and just beginning to toast. Stir in the butter, one piece at a time, until completely incorporated. Season with a pinch of salt. Keep warm over low heat. To finish the grilled artichokes: Preheat a grill pan over medium-high heat. Drizzle the artichokes with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Place the artichokes on the grill, cut-side down; grill until nicely browned, 4 minutes. Turn the artichokes and grill for another 2 minutes, pressing down gently for even browning. Serve the artichokes with the bagna cauda on the side for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 38095,"Orange-Walnut-Cranberry Relish One 12-ounce bag fresh or frozen cranberries 1 small navel orange, chopped 2/3 cup packed light brown sugar Pinch kosher salt 1/4 cup walnuts, toasted and coarsely chopped Instructions: Add the cranberries, oranges, sugar and salt to the bowl of a food processor. Pulse until coarsely chopped. Transfer to a medium bowl, cover with plastic wrap and refrigerate for at least 2 hours and up to 2 days. Stir well and top with the walnuts. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 38096,"Pumpkin Scones Recipes : Damaris Phillips : Food Network 1/2 cup packed light brown sugar 2 teaspoons baking powder 2 teaspoons pumpkin pie spice 1/4 teaspoon ground cardamom 1/4 teaspoon ground coriander 1/2 teaspoon salt 2 to 2 1/2 cups whole wheat pastry flour, plus more for dusting 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes 1/2 cup roasted pumpkin, recipe follows, or canned pumpkin puree 1 large egg 1/2 cup milk 1 cup confectioners' sugar 3 tablespoons pure maple syrup Pinch cinnamon Pearled or turbinado sugar, for sprinkling One 3- to 4-pound sugar pumpkin Vegetable oil, for drizzling Salt Instructions: For the scones: In a medium bowl, combine the sugar, baking powder, pumpkin pie spice, cardamom, coriander and salt. If using roasted pumpkin, add 2 1/4 cups of the flour; if using canned pumpkin puree, add 2 cups of the flour. Cut in the butter using a bowl scraper until the mixture resembles a coarse meal. In a separate bowl, combine the pumpkin, egg, and milk. Make a well in the dry ingredients and pour in the wet mixture. Fold until just combined. (If using roasted pumpkin you may need to add up to 1/4 cup more flour to prevent sticking.) Turn the dough out onto a floured surface and knead until smooth, 5 to 7 times. Form into a flat disc, about 8 inches wide. Cut the disc like a pie into six pieces and place on a parchment-lined sheet. Bake until golden brown, 12 to 15 minutes. Let cool on the baking sheet. For the maple glaze: In a medium bowl, stir together the confectioners' sugar, maple syrup and cinnamon. Cover with a damp towel until you are ready to use. Dip the top of each scone in the glaze, letting any excess glaze drip back into the bowl. Place on a cooling rack. Sprinkle with the pearled sugar and let set. Preheat the oven to 400 degrees F. Slice the pumpkin in half and scoop out the seeds. Cut the pumpkin into quarters and place on a foil-lined baking sheet. Drizzle with vegetable oil and lightly season with salt. Roast until softened, 35 to 45 minutes. Let cool, then scoop out the flesh and mash until smooth. The pumpkin puree will keep covered in the refrigerator for up to 5 days. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 38097,"Thai Peanut Sweet Potato Noodles with Shrimp 6 cups pre-noodled sweet potato noodles 1/2 cup creamy peanut butter
1/4 cup soy sauce
1/4 cup lime juice
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon grated ginger 1 teaspoon toasted sesame oil
1 clove garlic, grated on a rasp grater 2 dashes fish sauce
12 jumbo shrimp, peeled and deveined
1 tablespoon cl lime seasoning, such as Tajin
Kosher salt and freshly ground black pepper 1/4 cup crushed salted roasted peanuts
3 scallions, minced
Fresh mint, for garnish Instructions: Preheat the oven to 375 degrees F. Place the sweet potato noodles on a large baking sheet and bake \naked\ until slightly crispy and yielding, about 10 minutes. Meanwhile, whisk together the peanut butter, soy sauce, lime juice, honey, rice wine vinegar, ginger, sesame oil, garlic and fish sauce. Adjust the seasoning if necessary. If it's too thick, add up to 1/4 cup warm water. Season the shrimp with the cl lime seasoning and some salt and pepper. Place the shrimp on top of the par-cooked noodles. Roast until the shrimp turn opaque, 8 to 10 minutes more. Toss half of the peanut sauce with the warm sweet potato noodles straight from the oven. Transfer to a large serving platter. Top with the shrimp, crushed peanuts, scallions and fresh mint and serve with more peanut sauce alongside. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Pinot Grigio]" 38098,"Bananas Foster 1/2 stick butter 6 tablespoons brown sugar 4 bananas 1 tablespoon light rum 2 tablespoons brandy 8 scoops vanilla ice cream, for serving Instructions: Cook butter and sugar in a large skillet over medium heat until melted. Meanwhile, slice bananas in half lengthwise. Add to skillet and cook until bananas are tender, about 2 minutes. Carefully add rum and brandy and ignite. Spoon sauce gently over the bananas a few times and then serve immediately over vanilla ice cream. ","[Rum, Brandy, Port]" 38099,"Devilish Chili-Cheese Dogs 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 pound ground sirloin Salt and pepper 2 teaspoons Worcestershire sauce -- eyeball it 1 small onion, chopped 2 cloves garlic, chopped 1 tablespoon chili powder, a palmful 1 (8-ounce) can tomato sauce 8 fat or footlong beef franks 1 tablespoon butter 1 tablespoon hot sauce 8 hot dog buns, toasted 2 cups shredded Cheddar, 1 (10-ounce sack) Instructions: Heat a skillet over medium high heat. Add extra-virgin olive oil and meat and season with salt and pepper. Brown and crumble beef. Add Worcestershire, onion, garlic, chili powder and cook together 5 minutes. Add tomato sauce and reduce heat to low. Meanwhile, boil franks in shallow pan to warm through, 5 minutes. Drain water and return pan to medium heat. Score casings on dogs. Melt butter in skillet and hot sauce. Add dogs to pan, browning and crisping the casings in hot sauce and butter. Heat broiler. Place devilish dogs in buns and top with chili and lots of cheese. Place devilish dogs under broiler and melt cheese. Serve immediately. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 38100,"Blueberry-Limoncello Cooler 1 (750ml) bottle limoncello liqueur, chilled 1 cup sparkling water, chilled 1 cup fresh or frozen blueberries *see Cook's Note 5 fresh mint sprigs, lightly crushed, plus extra for garnish Crushed ice Instructions: In a pitcher, combine the limoncello, sparkling water, blueberries, and mint sprigs. Fill highball glasses halfway with crushed ice. Pour about 1/2 cup of the limoncello mixture over the ice. Garnish with mint sprigs and serve. ","[Prosecco, Sauvignon Blanc, Pinot Grigio]" 38101,"Tuscan Roasted Chicken and Vegetables 6 Roma tomatoes (about 1 pound) 3 medium zucchini (about 1/2 pound each) 1 bulb fennel 3 tablespoons oil, divided 3/4 teaspoons salt, divided 4 cloves garlic, finely minced 1 teaspoon lemon zest 1 tablespoon lemon juice 4 chicken breast halves skinless, bone-in (about 2 1/2 pounds) Freshly ground black pepper 1 tablespoon fresh chopped rosemary leaves or 1 teaspoon dried Instructions: Preheat the oven to 375 degrees F. Cut the tomatoes lengthwise into quarters and remove the seeds. Trim the zucchini and cut it in half crosswise and then cut each piece in half lengthwise once if the piece is thin and twice if it is thicker, so that the pieces are relatively uniform. Remove the outermost layer of the fennel bulb and discard. Cut the bulb in half so that each half retains part of the stem end. Cut each half into 8 thin wedges so each wedge is held together by a little piece of stem. Put the vegetables into a large baking pan. Toss them with 2 tablespoons oil and 1/4 teaspoon of salt. Arrange the chicken pieces in the pan with the vegetables. In a small bowl combine 1 tablespoon of oil, 1/2 teaspoon of salt, the garlic, lemon zest and lemon juice. Rub the mixture into the chicken in the pan. Season with a few turns of pepper. Roast in the oven for 30 minutes, then give the vegetables a stir and add the rosemary. Cook for about 20 to 30 minutes more until the chicken is done and the vegetable are tender and beginning to brown. Yield: 4 servings (A serving is one piece of chicken and 1 1/2 cups of vegetables) ","[Chianti, Barbera, Dolcetto, Tempranillo]" 38102,"Classic Caesar Salad 1 large clove garlic 3 anchovies (I prefer white), plus more for serving 1/2 teaspoon kosher salt 2 large egg yolks Juice of 2 lemons 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce 1/2 cup olive oil 1/4 cup freshly grated Parmesan, plus shaved for serving 10 turns freshly cracked black pepper 3 romaine hearts, leaves separated Instructions: Stick the garlic onto the tines of a fork. Rub the garlic all over the inside of the large bowl that you will use to make your dressing, thoroughly coating. Set aside the garlic clove for another use. Add the anchovies and salt to the large bowl and mash them to a paste with the fork. Add in the egg yolks, lemon juice, mustard and Worcestershire and vigorously mix with the fork. Stream in the olive oil while whisking. Mix in the Parmesan and pepper. Add the romaine leaves to the dressing and mix to coat the leaves. Divide the lettuce onto 4 plates, then garnish with shaved Parmesan and additional anchovies. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 38103,"Cobb Salad 1/4 cup water 1/4 cup red wine vinegar 2 teaspoons lemon juice 1/2 teaspoon sugar 1 teaspoon coarse salt Black pepper 1/2 teaspoon Worcestershire sauce 1/4 teaspoon dry Coleman's mustard 1/2 to 1 clove garlic, minced 2 tablespoons extra-virgin olive oil 1 (4-ounce) head butter lettuce 1 bunch arugula 2 heads romaine hearts 1 small head chicory, remove and discard tough outer leaves 1 (10-ounce) bag shredded carrots 4 strips bacon, diced, cooked until crisp and drained 1 (8-ounce) chicken breast, grilled or poached and cut into small cubes or shredded 2 ounces crumbled Roquefort or blue cheese 2 medium tomatoes, peeled and diced 1 avocado, halved, peeled, and thinly sliced 2 tablespoons chopped chives Instructions: In a small bowl, whisk together all of the dressing ingredients and set aside. Slice the ham into 1/2-inch strips. Spray a nonstick skillet with cooking spray and preheat over a medium-high heat. Add the ham to the skillet and cook over stirring frequently, until the ham is warmed through and crisped, 3 to 5 minutes. Remove from the heat and set aside. Remove and discard the yolk from 1 of the hard boiled eggs. Chop the remaining egg white and whole egg and set aside. In a large bowl toss the romaine and watercress with 2/3 of the dressing. Put the dressed greens onto a large serving dish. Place the tomatoes on top forming a row down the middle. In strips on either side of the tomatoes place the avocado, chicken, cheese, diced egg, and the crisped ham on top of the greens. Drizzle with the remaining dressing and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 38104,"Barbecue Chicken Cornbread Nonstick cooking spray, for spraying the baking dish 1 1/2 cups yellow cornmeal 1/4 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine salt 1 cup milk 1 cup sour cream or 2 percent Greek yogurt 2 tablespoons unsalted butter, melted 1 large egg 1/2 cup chopped barbecued chicken 1/4 cup chopped fresh cilantro 1/2 cup chopped scallions Instructions: Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg together in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the chicken, cilantro and scallions. Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature. ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 38105,"Corn and Pasta Salad with Homemade Ranch Dressing 4 ounces gemelli pasta 1 small garlic clove Kosher salt and freshly ground black pepper 1/3 cup reduced-fat sour cream 1/3 cup buttermilk 2 teaspoons cider vinegar 1 scallion, minced 2 small ears fresh corn 8 ounces grape tomatoes, preferably mixed heirloom, halved 1/4 small red onion, thinly sliced lengthwise 4 cups baby arugula 2 slices bacon, cooked until crisp in the microwave, and crumbled Instructions: Cook the pasta in boiling salted water according to package directions; drain and run under cold water to cool.
Meanwhile, finely chop the garlic clove on a cutting board; sprinkle with salt. Using the blade of a chef's knife, press down onto garlic, smashing it to make a paste. Add the garlic paste to a large bowl with the sour cream, buttermilk, cider vinegar and scallion; season with salt and pepper. Whisk the dressing until smooth and reserve.
Cut the kernels from the corn (breaking sheets of kernels into about 2-inch pieces, if desired). Add the corn, tomatoes, onion and arugula to bowl with dressing; gently toss to coat. Sprinkle with the bacon.
Nutritional analysis per serving Calories 148; Total Fat 3g (Sat Fat 1.5g, Mono Fat 0.4g, Poly Fat 0.3g) ; Protein 6g; Carb 25g; Fiber 3g; Cholesterol 9.5mg; Sodium 159mg; ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 38106,"3-ingredient Nutella Doughnuts 1 cup chocolate-hazelnut spread, such as Nutella 4 large eggs 2 cups all-purpose flour (see Cook's Note), plus more for dusting Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment. Whisk 3/4 cup of the Nutella and 3 of the eggs together in a large bowl until smooth. Fold in the flour until combined. Turn the dough out onto a generously floured surface and press into a 6-by-8-inch rectangle. Use a 3-inch round cutter to stamp out 6 doughnuts, rerolling the scraps as needed. Use a 1-inch round cutter to cut a hole in the center of each round, then place doughnuts and holes onto the prepared baking sheet. Beat the remaining egg with 1 tablespoon water in a small bowl. Brush the tops of the doughnuts and holes with the egg wash.
Bake until a toothpick inserted into the center of a doughnut comes out clean, about 10 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes. Microwave the remaining 1/4 cup Nutella in a small microwave-safe bowl just to loosen it, about 30 seconds. Dip the tops of the doughnuts and holes in the Nutella and swirl to completely coat. Place back, coated-sides up, onto the wire rack and let sit until set, about 15 minutes.
","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 38107,"Raffy's Chicken and Rice 2 tablespoons unsalted butter 1 pound chicken tenders
1 teaspoon kosher salt 1 large red onion, diced
2 cloves garlic, peeled and smashed
1 cup basmati rice
1/2 teaspoon Calabrian cl paste
1 cup milk
1/2 cup low-sodium chicken broth
3 sprigs thyme
2 sprigs sage
One 2-inch piece Parmesan rind 3/4 cup frozen peas
Freshly grated Parmesan, for garnish
Extra-virgin olive oil, to finish
Instructions: Heat a medium straight-sided skillet over medium-high heat. Add the butter and melt until the bubbles subside. Sprinkle the chicken tenders evenly on both sides with 1/2 teaspoon of the salt. Add the chicken tenders to the pan in one layer. Cook the chicken until golden brown, about 4 minutes per side (don't worry about them being cooked through at this point). Remove the chicken to a plate and set aside. Reduce the heat to medium. Add the onions and garlic to the pan along with the remaining 1/2 teaspoon salt. Cook, stirring often, until softened and beginning to caramelize, about 4 minutes. Add the rice and cl paste and toast for an additional 2 minutes. Add the milk, chicken broth, thyme, sage and Parmesan rind. Stir to combine. Nestle the chicken pieces and their juices back into the pan in the rice. Cover the pan and reduce the heat to low. Simmer for 15 minutes. Turn off the heat and sprinkle with the peas. Cover and allow the mixture to steam for an additional 12 minutes off the heat. Remove the herbs and rind from the pan, fluff the rice with a fork and serve with grated Parmesan and a drizzle of extra-virgin olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 38108,"Apricot-Stuffed Spice-Rubbed Pork Loin 1 tablespoon ground cumin 1 tablespoon brown sugar 1 teaspoon salt 1 teaspoon ground ginger 1 teaspoon garlic powder 1/2 teaspoon five-spice powder 1/2 teaspoon ground red pepper 1 1/3 cups finely chopped dried apricots, 6-ounce package 2 tablespoons capers 1 (3-pound) boned pork loin roast Nonstick cooking spray Instructions: Combine first 7 ingredients in a small bowl. Combine apricots and capers; set aside. Trim fat from pork. Cut a 1-1/2-inch-wide horizontal slit into the end of pork; cut through to the other end of pork to form a deep pocket using a long, thin knife. Spoon apricot mixture into pocket; pack using the handle of a wooden spoon. Rub surface of pork with cumin mixture. Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 350 degrees for 1 hour and 55 minutes or until thermometer registers 160 degrees (slightly pink). ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 38109,"Pot Roast with Cranberries 1 tablespoon butter or extra virgin olive oil 1/2 cup sugar 2- to 3-pound piece of chuck or brisket Salt and freshly ground black pepper 1/2 cup sherry vinegar or good wine vinegar 12 ounces fresh or frozen cranberries 1 orange Cayenne Instructions: Put the butter in a casserole or a skillet and turn the heat to medium-high. Put the sugar on a plate and dredge the meat in it until all the surfaces are coated. Reserve the remaining sugar. When the butter foam subsides, brown the meat on all sides--this will take about 15 minutes--seasoning it with salt and pepper as it browns. When the meat is nicely browned, add the vinegar and cook for a minute, stirring. Add the cranberries and remaining sugar and stir. Strip the zest from the orange (you can do it in broad strips, with a small knife or vegetable peeler) and add it to the skillet. Juice the orange and add the juice also, along with a pinch of cayenne. Turn the heat to low and cover; the mixture should bubble but not furiously. Cook, turning the meat and stirring about every 30 minutes, for 2 hours or longer, or until the meat is tender. When the meat is done, taste and adjust the seasoning if necessary. Turn off the heat and let the roast rest for a few minutes, then carve and serve, with the sauce. With Minimal effort: Faster Pot Roast with Cranberries: Substitute a 2- to 3-pound piece of tenderloin (filet mignon) for the chuck or brisket and reduce the cooking time to about 1 hour, or until the internal temperature is 125 to 130 degrees (medium-rare); you can cook it longer than that if you like. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 38110,"Roasted Chicken with Melted Cheese and Gravy 2 sprigs fresh oregano, leaves removed and chopped 2 sprigs fresh thyme, leaves removed and chopped 1 lemon, zested 1/2 stick butter, softened Kosher salt and freshly cracked black pepper One 2- to 3-pound whole chicken 2 sprigs fresh oregano 2 sprigs fresh thyme 1 lemon, halved 1 small onion, cut into 1-inch pieces 3 carrots, cut into 1-inch pieces 3 celery ribs, cut into 1-inch pieces 1 tablespoon kosher salt 2 teaspoons freshly cracked black pepper 2 tablespoons all-purpose flour 1 1/2 cups low-sodium chicken stock 1 cup dry white wine Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
2 tablespoons unsalted butter, cold, cut into cubes 5 to 6 Crepes, recipe follows 3 cups shredded Monterey Jack cheese Preheat the oven to 400 degrees F. 3/4 cup all-purpose flour 3/4 cup plus 3 tablespoons whole milk 4 1/2 teaspoons unsalted butter, plus 2 tablespoons reserved for the pan, melted Pinch salt 3 large eggs Instructions: For the compound butter: To a small bowl, add the oregano, thyme, lemon zest, butter and some salt and pepper. For the roast chicken: Generously rub the outside of the chicken with half of the compound butter, then stuff the cavity with half of the oregano, thyme, lemon and onions. Place the remaining onions and the carrots and celery in the bottom of a roasting pan. Use the rest of the compound butter under the skin of the chicken breasts and legs. Sprinkle the salt and pepper all over the chicken. Place the chicken on top of the vegetables in the pan. Cover with foil and roast for 20 minutes. Then remove the foil and roast until the internal temperature at the thickest part of the thigh registers 165 degrees F on an instant read thermometer, 40 to 45 minutes. Remove the roasting pan from the oven and place on the cooktop. Transfer the chicken to a platter, and allow to rest for 15 minutes. Once rested, remove the stuffing and discard. Shred the chicken, it should yield about 4 cups of shredded chicken. For the pan gravy: In the roasting pan over medium-high heat, add the flour and stir to combine with the roasting juices. Deglaze with the stock and white wine. Use a wooden spoon to scrape up any of the brown bits on the bottom. Simmer over medium heat. Once the pan sauce reduces by half, remove from the heat. Finish seasoning with salt and pepper. Add the cold butter cubes to the gravy and swirl until melted. Raise the oven temperature to 425 degrees F. Fill the crepes, one at a time with 2 tablespoons each of chicken and Monterrey Jack cheese. Roll one edge of crepe over the filling then tuck in the sides and continue to roll over so it is seam-side down. Place 5 to 6 crepes in an 8- by 8-inch baking dish with seam-side facing down and cover with more cheese. Place in the oven to melt the cheese, 5 to 7 minutes. Remove from the oven, transfer to a plate and ladle the pan gravy over the top. Whisk the flour, milk, melted butter, salt and eggs together, making sure to remove lumps. Allow to rest for at least 30 minutes. Place an 8-inch nonstick or crepe pan over medium-high heat and brush lightly with the reserved butter. Spoon 3 tablespoons of the batter into the pan, tilting to evenly coat. Cook until golden brown and flip, 25 to 35 seconds. Transfer to a plate, covering loosely with a kitchen towel and keep warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38111,"Rigatoni with Summer Bolognese Kosher salt 10 ounces rigatoni (about 3 cups) 2 tablespoons unsalted butter 1 small onion, finely diced 2 small carrots, finely diced 4 cloves garlic, minced Kosher salt and freshly ground pepper 1 pound ground beef 2 tablespoons tomato paste 1/4 cup dry white wine 3 cups multicolored cherry tomatoes, halved 1/2 cup fresh basil, torn 2 tablespoons grated parmesan cheese, plus more for topping Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, about 12 minutes. Reserve 3/4 cup cooking water, then drain. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion, carrots, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add the ground beef, 1/4 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the tomato paste and cook until evenly combined, 1 minute. Add the wine and simmer until almost completely dry, 1 to 2 minutes. Add 1/2 cup of the reserved cooking water, the tomatoes and half the basil. Bring to a boil, then reduce the heat to a simmer and cook until the tomatoes start to burst and the mixture is saucy, 4 to 7 minutes. Add the cheese to the sauce, then add the rigatoni; season with salt and pepper and toss, adding more cooking water as needed to loosen. Divide among bowls and top with the remaining basil and more parmesan. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 38112,"Halibut with Citrus Butter and Radishes 1 red onion, cut into 1/2-inch wedges 2 bunches radishes, trimmed and halved 1 teaspoon fresh thyme 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 1/2 pounds center-cut skinless halibut fillet, cut into 4 to 6 pieces Juice of 2 blood oranges (1/2 cup) Juice of 1 ruby red grapefruit (1/2 cup), plus 1 whole grapefruit Juice of 1 lime 1 tablespoon heavy cream 1 stick cold unsalted butter, cut into small pieces Instructions: Preheat the oven to 450 degrees F. Toss the red onion, radishes, thyme, 2 tablespoons olive oil, 3/4 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast until tender, 20 to 25 minutes. Season the halibut with salt and arrange over the roasted vegetables. Brush with the remaining 1 tablespoon olive oil. Bake until the halibut is just cooked through, about 10 minutes. Meanwhile, combine the blood orange juice, grapefruit juice and lime juice in a small saucepan and bring to a boil. Reduce to a simmer and cook until reduced to about 1/4 cup, 12 to 15 minutes. Add the heavy cream and simmer until combined. Reduce the heat to low and whisk in the butter, one piece at a time, waiting until the butter is emulsified before adding the next piece. Season with salt. Keep warm over very low heat until ready to serve. Peel the whole grapefruit with a paring knife, removing the white pith. Slice between the membranes to remove the segments. Transfer the halibut and vegetables to a platter with a spatula and scatter the grapefruit segments around them. Drizzle with the citrus butter. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 38113,"Pork Pot Stickers: Gyoza 72 round wonton skins (approximately 3-inches in diameter) 2 to 3 liters canola oil, as needed for deep frying 1 tablespoon grape seed oil 3/4 pound ground pork Salt and freshly ground black pepper 3 scallions, white and tender green parts only, sliced thinly on the bias 1 tablespoon peeled minced fresh ginger root 2 tablespoons soy sauce, plus more for serving, warmed 2 tablespoons water 2 tablespoons cornstarch Instructions: Boil wonton skins in a large pot of water until al dente and drain well, Lay the wonton skins out on a waxed paper surface. Heat the oil in a deep fryer to 375 degrees F or as instructed by the manufacturer for similar foods. Heat the grape seed oil in a skillet over medium-high heat until it shimmers, add the pork and season with salt and pepper. Cook until it begins to brown, stirring often. Spoon off any excess fat from the pan and add the scallions, ginger, and soy sauce. Cook until flavors are well integrated. Remove from heat and let rest. Create a slurry in a small bowl by gradually whisking 2 tablespoons water into the cornstarch. Spoon 1 teaspoon of the cooked pork mixture onto each of the wontons. Fold each over to enclose and seal the edges shut with the cornstarch slurry. Add the filled wontons to the basket of a deep fryer in batches to keep them from being overcrowded and possibly sticking together. Fry for 2 to 3 minutes until golden brown and drain on paper towels. Serve warm with soy sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 38114,"Chocolate Dulce De Leche Stump Cake 1/2 cup vegetable oil, plus more for the pans 2 cups all-purpose flour, plus more for the pans 3/4 cup unsweetened Dutch-process cocoa powder 1 teaspoon salt 1 teaspoon baking powder 3/4 teaspoon baking soda 1 1/2 cups buttermilk 1 teaspoon pure vanilla extract 2 cups granulated sugar 3 large eggs 2 sticks unsalted butter, at room temperature 6 ounces cream cheese, at room temperature 1 teaspoon pure vanilla extract 1/2 teaspoon salt 2 cups dulce de leche (use a thick spread, not a sauce) 1 cup confectioners' sugar 2 tablespoons unsweetened Dutch-process cocoa powder 2 tablespoons hot water 1 8-ounce block semisweet chocolate Instructions: Preheat the oven to 350?. Brush the bottom and sides of two 8-inch round cake pans with vegetable oil and dust with flour, tapping out the excess. Whisk the flour, cocoa powder, salt, baking powder and baking soda in a medium bowl. Whisk the vegetable oil, buttermilk and vanilla in a large liquid measuring cup. Beat the granulated sugar and eggs in a large bowl with a mixer on medium speed until combined. Increase the speed to medium high and beat until very fluffy and light, 4 to 5 minutes. Reduce the speed to medium and beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined, stopping to scrape down the bowl occasionally. Divide the batter evenly between the prepared pans. Bake until the tops of the cakes are firm and spring back when gently pressed and the sides begin to pull away from the pan, about 45 minutes. Transfer to a rack and let cool 15 minutes, then run a thin spatula around the cakes to loosen and invert onto the rack to cool completely. Meanwhile, make the frosting: Beat the butter, cream cheese, vanilla and salt in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the dulce de leche until well combined. Reduce the mixer speed to low and beat in the confectioners' sugar until combined, then increase the speed to medium high and beat until the frosting is thick and fluffy, about 1 more minute. Refrigerate until the frosting is slightly firm but still spreadable, about 1 hour. Trim the domed tops of the cakes with a long serrated knife to make them level, if necessary. Cut each layer in half horizontally to make 4 thin layers. Put 1 layer on a cake plate and spread with a heaping 1/2 cup frosting all the way to the edges. Repeat with 2 more cake layers, then top with the remaining cake layer. Cover the top and sides of the cake with a thin layer of frosting (this is the crumb coat\u2014it doesn\u2019t have to be perfect). Refrigerate until set, about 1 hour. Reserve the remaining frosting. Mix the cocoa powder and hot water in a small bowl until smooth. Add 1/2 cup of the remaining frosting and stir well to combine. Refrigerate the chocolate frosting and remaining dulce de leche frosting along with the cake. Cover the cake with the remaining dulce de leche frosting. Using a small offset spatula, add swipes of the chocolate frosting in concentric circles over the top of the cake, plus some swipes around the sides of the cake. Use a large offset spatula to smooth the chocolate frosting into the dulce de leche frosting, slightly marbling the two. Run the tines of a fork around the top of the cake in concentric circles. Refrigerate until set, at least 30 minutes or overnight. Meanwhile, make the chocolate curls: Run the palm of your hand on one side of the chocolate block to soften slightly. Working over a piece of parchment paper, scrape along the softened side with a paring knife or a wide vegetable peeler to make about 2 cups large chocolate shavings. Freeze on the parchment until set, 10 minutes. Remove the cake from the refrigerator. If the frosting is too hard, let stand until softened, about 15 minutes. Gently press the chocolate shavings into the sides of the cake. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Malbec]" 38115,"Garlicky Potato-Rutabaga Mash 2 to 4 heads garlic, depending on size 2 tablespoons olive oil Kosher salt 1 pound rutabaga, peeled and chopped 2 pounds Idaho or Yukon gold potatoes, unpeeled Kosher salt and freshly ground black pepper 1 cup whole milk 1 stick (8 tablespoons) unsalted butter Instructions: Preheat the oven to 350 degrees F. Slice the heads of garlic in half crosswise and drizzle with the oil. Wrap the garlic in foil and roast until creamy, about 1 hour. When cool enough to handle, squeeze the cloves into a small bowl and mash lightly with a fork. Bring a medium pot of salted water to a boil. Add the rutabaga and cook until tender, about 25 minutes. Drain thoroughly. Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain. Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the rutabaga. Mash the potatoes and rutabaga with the milk and butter using a fork or potato masher. Stir in the roasted garlic and 2 teaspoons salt; season with pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38116,"Spaghetti Squash with Lemon and Capers 2 large spaghetti squash 4 tablespoons extra-virgin olive oil Salt and pepper 8 tablespoons sweet butter 2 tablespoons capers, drained 1/4 cup diced zucchini (rind only) 1/4 cup diced red bell pepper 4 tablespoons fresh lemon juice 4 tablespoons chopped parsley leaves 1/4 cup julienne tomato concasse (peeled and seeded) Instructions: Preheat the oven to 400 degrees F. Cut both squash in 1/2 lengthwise and scoop out all seeds. Rub them inside and out with the oil and season with salt and pepper. Place the squash cut side down on a sheet pan or cookie sheet and cover with foil. Place in the oven and cook until the rind is slightly soft or gives with a little pressure, about 20 minutes. When they are done, scrape the meat out with a fork and reserve, keeping warm. In a hot skillet, melt the butter and continue to cook until dark brown. Add the capers, zucchini, and bell pepper to stop the butter from cooking any further, and cook, stirring, until tender. Stir in the lemon juice and parsley and season with salt and pepper. In a large mixing bowl mix the squash, butter sauce, and tomatoes and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 38117,"Linguine with Red Clam Sauce 2 tablespoons plus 1 teaspoon salt 1 pound linguine pasta 3 tablespoons olive oil 1 cup small-diced onion 2 tablespoons minced garlic 1 teaspoon crushed red pepper flakes 1 cup dry white wine 1/4 cup tomato paste 1 (28-ounce) can diced tomatoes 4 pounds littleneck clams, scrubbed clean and picked over 3 tablespoons chopped fresh parsley leaves 1/4 cup extra-virgin olive oil Instructions: Set a large 1-gallon pot of water with a pasta insert over high heat. Bring to a boil and add 2 tablespoons salt. Add the uncooked pasta to the water and cook for 7 minutes. (The pasta should be undercooked.) Drain the pasta in a colander and reserve. Begin making the sauce while the pasta is cooking. Set a large 14-inch saute pan over medium-high heat. Add the olive oil to the pan and once hot, add the onions and saute until lightly caramelized and translucent, about 3 minutes. Add the garlic and crushed red pepper flakes, and saute until fragrant, about 30 seconds. Add the wine and tomato paste, stir to combine well, and cook until the wine has nearly completely evaporated, about 3 minutes. Add the diced tomatoes, remaining teaspoon of salt, and the par-cooked pasta to the pan, toss to combine, and bring the sauce to a boil. Add the clams to the pan and cover. Continue to cook until the shells open, 5 to 7 minutes. Add the parsley and toss to combine. Drizzle the extra-virgin olive oil over the pasta and toss to combine. Serve while hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 38118,"Chocolate Brownie Pound Cake 1 1/2 cups unsalted butter, plus more for preparing the cake pans 1 cup cocoa powder, plus more for preparing the cake pans 2 3/4 cups sugar
5 large eggs
1 1/4 cups buttermilk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt 1/2 teaspoon baking soda
9 large egg whites 3 3/4 cups sugar 2 pounds unsalted butter
3 teaspoons vanilla extract Instructions: For the cake: Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans and dust them with cocoa powder. With an electric mixer, cream together the butter and sugar. Add in the eggs one by one until incorporated. Add the buttermilk and vanilla. Sift together the cocoa powder, flour, baking powder, salt and baking soda. Stir the dry mixture into the wet mixture until incorporated. Divide the batter equally among the prepared pans and bake until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Cool the cakes on a rack for 10 minutes, then remove them from the pans and cool completely on the rack. For the vanilla Italian buttercream: With an electric mixer, beat the egg whites and 3/4 cup of the sugar to stiff peaks. Heat the remaining sugar and 1 1/4 cups water to 240 degrees F in a small saucepan over medium-high heat. Pour the boiling syrup into the egg whites, and beat until cooled to room temperature, 8 to 10 minutes. Cube the butter and add it to the bowl slowly. Mix until fluffy. Beat in the vanilla until incorporated. To assemble the cake, coat the top of 1 cake round with some of the buttercream. Stack the next cake round and coat with some buttercream; repeat until you have 3 layers. Then frost the sides with the remaining buttercream. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 38119,"Triple Chocolate Cheesecake 6 tablespoons unsalted butter, plus more for the pan 2 ounces semisweet chocolate, chopped 1/3 cup sugar 2 large eggs 2/3 cup all-purpose flour 2 tablespoons unsweetened cocoa powder 1/4 teaspoon baking powder Pinch of salt 8 ounces milk chocolate, chopped 1 cup heavy cream 3 8-ounce packages cream cheese, at room temperature 1 cup sugar 3 large eggs 1 tablespoon pure vanilla extract 2 ounces white chocolate, for topping Instructions: Position racks in the middle and lower third of the oven; preheat to 325 degrees F. Butter the bottom and side of a 9-inch springform pan; wrap the outside of the pan with foil to catch any drips. Make the crust: Melt the butter and semisweet chocolate in a small saucepan over medium heat, stirring; let cool slightly. Stir in the sugar and eggs until combined. Stir in the flour, cocoa powder, baking powder and salt until smooth and shiny. Spread in the prepared pan and bake until the top is set and no longer shiny, 10 to 15 minutes. Transfer to a rack and let cool. Fill a shallow baking dish halfway with water and set on the lower oven rack. Make the filling: Combine the milk chocolate and 1/2 cup heavy cream in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted and smooth; set aside. Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and fluffy, about 2 minutes. Reduce the mixer speed to low and beat in the eggs, one at a time, until just combined. Beat in the remaining 1/2 cup heavy cream and the vanilla. Add the melted chocolate mixture in two batches, beating until just combined. Stir a few times with a rubber spatula to make sure the chocolate is fully incorporated. Pour the filling over the crust. Bake on the middle oven rack (directly over the baking dish of water) until the cheesecake is puffed and the edge is set, about 1 hour 15 minutes. (The center will still be very jiggly.) Transfer to a rack and let cool to room temperature, then cover with plastic wrap and refrigerate until cold and set, at least 6 hours or overnight. Remove the cheesecake from the refrigerator about 1 hour before serving. Run a thin knife or offset spatula around the edge of the pan and remove the springform ring. Grate half of the white chocolate over the cheesecake, then use a vegetable peeler to shave the rest on top. Run a knife under hot water and dry well before slicing. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]

" 38120,"Gougeres 1/2 recipe Pate a Choux, recipe follows 1/2 cup grated Gruyere Freshly cracked black pepper 1 egg, beaten 1 cup water 1 teaspoon salt 3 teaspoons sugar 6 tablespoons butter, cut in pieces 3/4 cup plus 2 tablespoons flour, sifted 4 eggs, beaten Instructions: Preheat the oven to 400 degrees F. In a small mixing bowl, add the grated cheese and plenty of freshly cracked black pepper to the half-recipe of pate a choux. With a rubber spatula, scoop the pate a choux into the pastry bag and pipe out approximately 25 (1-inch) rounds, spaced 1 to 2 inches apart on the parchment paper-lined baking sheet. Brush lightly with the beaten egg and place in the oven. Cook until golden and puffed, about 25 minutes. Remove from the oven and cool briefly on a baking rack. Serve hot or at room temperature. In a small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, making sure the butter is completely melted. Off the heat, add the flour all at once and beat vigorously with a wooden spoon. Return to the heat and continue beating until the dough forms a solid, smooth mass and pulls away from the sides of the saucepan. Take off the heat and empty the dough into a clean mixing bowl. Little by little add the beaten eggs, beating vigorously in between each addition, until the dough forms a smooth, supple mass. Divide the dough into 2 even quantities, 1 part to be used for the gougeres, the other for profiteroles. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 38121,"Spanish Pork with Chickpeas 2 bunches spring onions or scallions, halved lengthwise 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 teaspoon ground cumin 1 teaspoon smoked paprika (hot or sweet) 1 large pork tenderloin (about 1 1/2 pounds) 2 cloves garlic, thinly sliced 1 15-ounce can diced tomatoes, drained, juices reserved 1 15-ounce can chickpeas (do not drain) 1 cup jarred roasted red peppers, drained and sliced 1 tablespoon almond butter 1 teaspoon sherry vinegar or red wine vinegar 1 tablespoon chopped fresh oregano Instructions: Preheat the broiler. Toss the spring onions with 1 tablespoon olive oil and 1/2 teaspoon salt on a baking sheet; season with pepper. Broil, turning, until charred, 8 to 10 minutes (5 minutes for scallions). Meanwhile, combine the cumin, paprika and 1/2 teaspoon each salt and pepper in a bowl. Make a deep cut lengthwise down the center of the pork, cutting about halfway through. Open the pork like a book; cut crosswise into 4 pieces and season with the spice mixture. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the pork and cook until browned on the bottom, 5 minutes; transfer to a plate. Add the remaining 1 tablespoon olive oil and the garlic to the pot. Cook, stirring, until golden, 1 to 2 minutes. Add the tomatoes; cook, stirring occasionally, until softened, 4 minutes. Stir in the reserved tomato juices, chickpeas and roasted peppers. Add the pork browned-side up; cover and simmer until cooked through, 10 to 12 minutes. Remove the pork from the pot. Stir the almond butter, vinegar and oregano into the chickpea mixture. Serve with the pork and charred spring onions. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 38122,"Chocolate Pecan Slice and Bake Cookies 1 1/4 cups unsalted butter, room temperature (280 grams) 1 cup packed dark brown sugar (200 grams) 1/4 cup granulated sugar (50 grams) 1/2 orange, zested, optional 1 teaspoon vanilla extract 1 egg white 2 1/4 cups all-purpose flour (305 grams) 3/4 cup cocoa powder (67 grams) 1 teaspoon kosher salt 1/4 teaspoon baking soda 100 grams dark or semisweet chocolate bar, finely chopped (about 1 cup) 3/4 cup pecans, roughly chopped (100 grams) Flaky sea salt, optional Instructions: In a large bowl with a hand mixer or the bowl of your stand mixer, cream together the butter, sugars and orange zest, if using, until light and fluffy. Add the vanilla extract and egg white and beat well to combine. In a separate bowl, sift together the flour, cocoa powder, kosher salt and baking soda. Stir in the chocolate and pecans. Add the dry ingredients to the butter and sugar mixture and stir just until combined. Divide the cookie dough into four equal pieces, roll each into a 15-centimeter (6-inch) log and wrap in plastic wrap. Place the cookie dough in the freezer for at least 4 hours or for up to 2 months. When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper. Slice off as many cookies as you\u2019d like to bake into 1-centimeter (1/2-inch) thick rounds and place on the baking sheet leaving 2 centimeters (1 inch) in between each. Sprinkle the cookies with flaky sea salt, if using, then bake the cookies for 10 to 12 minutes, or until the tops of the cookies are no longer shiny. Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Zinfandel]

" 38123,"Butter Cream Mints 10 2/3 tablespoons unsalted butter, at room temperature 1 pound confectioners' sugar, sifted 1 teaspoon pure mint extract Instructions: Cream the butter in a large mixing bowl with an electric mixer on low speed until it is soft and fluffy. Add the sugar and the mint extract and beat at low speed until the mixture is thick, creamy, and smooth. Scrape down the sides of the bowl. Cut 2 large sheets of plastic wrap and place on your work surface. Divide the mixture into 2 equal portions and place each on the plastic sheets. Roll the mixture into the plastic wrap, forming it into logs about 1/2-inch in diameter. Wrap the plastic wrap securely around the logs and chill for 4 hours. Pinch off about a rounded teaspoon of the butter cream and shape into 1-inch balls. Place the balls on parchment or waxed paper and flatten with the tines of a fork. Refrigerate in layers of parchment paper in an airtight container until ready to serve. Mints will keep for up to 1 week. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 38124,"Slow Cooker Chicken with Rosemary, Apples and Onions 2 cups sliced onions 2 apples, peeled, cored and sliced 2 pounds cut up chicken pieces (with bone), with or without skin 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons chopped fresh rosemary leaves 1 cup reduced-sodium chicken broth 1/2 cup cream of celery soup 2 cups cooked rice (white or brown) Instructions: Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken. In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Serve chicken, sauce, apples, and onions over rice. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 38125,"Animal Cookies 24 ounces all-purpose flour 1 1/4 teaspoons baking powder 3/4 teaspoon salt 3/4 pound butter, at room temperature 2 1/4 cups sugar 3 large eggs 1 tablespoon vanilla extract Royal Icing (see recipe) 1 teaspoon egg whites Liquid black food coloring, for decoration Assorted liquid food coloring, for decoration 1 pound confectioners' sugar 3 large egg whites 1/2 teaspoon lemon juice Instructions: Sift the flour, baking powder and salt together in a bowl and set aside. Cream the butter and sugar together in the bowl of an electric mixer fitted with the paddle attachment. Add the eggs and vanilla and mix on low speed until well combined. Scrape the bowl with a rubber spatula. Gradually add the dry ingredients to the butter mixture, occasionally scraping the bowl. Wrap the dough in plastic wrap and chill the dough in the refrigerator until firm. Preheat the oven to 350 degrees. Roll the dough out on a floured surface 1/8th-inch-thick and cut into shapes with animal cookie cutters. Place the cookies on a sheet pan covered with parchment paper, and bake for 8 to 12 minutes, depending on the size. Cookies should be golden brown on the edges. After cookies have cooled and are firm, they are ready to decorate, if desired. For the decoration, fill a pastry bag fitted with a small plain tip with Royal Icing. Place each cookie on a piece of parchment paper and outline it with a thin line of Royal Icing around the entire edge of the cookie. Allow the icing to set. Place 1/4 cup of Royal Icing in a small bowl and mix it well with 1/4 teaspoon of the egg whites or water. Continue mixing and adding egg whites or water until the icing is the consistency of maple syrup. Using a number 12 artist's brush push a few dollops of the thinned icing around the top of each cookie until it is completely covered to the edge. Allow the cookies to sit overnight to harden. Reserve the remaining Royal Icing. Place Royal Icing in a small bowl and mix in several drops of black food coloring. Continue mixing and adding food coloring until you have the desired color. Spoon the black icing into a pastry bag fitted with a small plain tip and outline each cookie with a thin line of icing and decorate, as desired. For each additional colored icing, repeat the process. Allow the icing to set. Place the confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment, add the eggs whites and lemon juice and beat at medium speed until the sugar and eggs are completely mixed and the icing is thick and white. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38126,"Manjar Blanco (Milk Pudding) 2 cans sweetened condensed milk 1 vanilla bean Instructions: Combine the milk and vanilla bean in a heavy, enameled saucepan. Bring to a boil, reduce the heat to very low and simmer for 1 1/2 to 2 hours, stirring and scraping the bottom of the pan to prevent sticking. The milk should thicken to the consistency of hot fudge. Remove from the heat, remove vanilla bean and beat the mixture with a spoon for a few seconds. Let cool. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 38127,"Crab Cakes with Remoulade Sauce 2 cups heavy cream 3 cloves garlic, minced 2 sprigs fresh rosemary 1 tablespoon sweet paprika 2 tablespoons peanut oil 3/4 cup brunoised red onion 1/2 cup brunoised red bell pepper 1/2 cup brunoised yellow bell pepper 2 eggs, lightly beaten 1 pound lump crab meat 2 fresh jalapeno chiles, brunoised 2 tablespoons minced fresh basil leaves 2 tablespoons minced fresh parsley leaves 1 tablespoon minced fresh tarragon leaves 2 cups panko (Japanese bread crumbs), ground to a mealy consistency, divided 2 teaspoons salt 1/2 teaspoon fresh ground white pepper 1/2 cup flour 1/2 cup clarified butter Remoulade sauce, recipe follows 1 cup mayonnaise, recipe follows 1 tablespoon capers, minced 1 cornichon, minced 1 or 2 anchovies, minced 1 shallot, minced 1 teaspoon minced fresh chives 2 teaspoons minced fresh parsley leaves Salt and freshly ground white pepper 1 egg yolk* 1/8 teaspoon salt Freshly ground white pepper 1 teaspoon Dijon mustard 1 teaspoon fresh lemon juice 1 cup corn oil Instructions: In a saucepan, combine the heavy cream, garlic, rosemary, and paprika. Reduce by half. Allow to cool to room temperature. In a saute pan, heat the peanut oil. Sweat the onions and bell peppers until glossy. Transfer to a plate and allow to cool to room temperature.
Preheat oven to 350 degrees F.
In a mixing bowl, combine the eggs, crab, jalapeno, basil, parsley, tarragon, 1 cup of ground panko, salt, white pepper, reduced cream, and Sauteed vegetables. Carefully mix until well blended.
Scale the mixture into 3-ounce portions. Shape into round, slightly flattened cakes, about 3-inch diameter by 1/2-inch thickness. On a baking sheet, combine the remaining 1 cup of ground panko and flour. Coat the crab cakes generously.
In a saute pan, heat 1/4 cup of clarified butter. Pan fry 6 crab cakes at a time, until golden on 1 side. Turn and transfer to preheated oven and bake for 2 minutes. Repeat the process with the remaining butter and crab cakes. Serve with Remoulade Sauce. In a bowl, combine all the ingredients until well blended. Taste and adjust seasoning with salt and pepper. Keep refrigerated until needed.
Yield: 2 cups In a bowl, whisk together the egg yolk, salt, pepper, mustard, and lemon juice. Slowly add the oil, whisking all the while until emulsified. Keep refrigerated until needed.
Yield: 1 cup ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38128,"Tostadas de Tuetano Marrow Tostadas 4 tomatillos, husked, washed, and cut into 1/4inch dice 2 green onions, white and some green part, thinly sliced on the diagonal 1 small bunch cilantro, leaves only, coarsely chopped 1 teaspoon minced seeded jalapeno cl 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons freshly squeezed lime juice 2 tablespoons olive oil 16 beef marrow (leg) bones (about 4 pounds), approximately 2 inches long 6 large Corn Tortillas (recipe attached) Vegetable oil for frying 1 ripe avocado, peeled and diced, for serving 1 teaspoon flaked sea salt Instructions: In a glass or ceramic bowl, combine the tomatillos, green onions, cilantro, jalapeno, salt, pepper, and lime juice. Toss to mix, cover with plastic wrap and chill for at least 30 minutes and up to 4 hours so that the flavors can marry. Return the salsa to room temperature before using. Dig the marrow out of the bones with a small sharp knife, scraping against the bone to get all of it, or push it out with your fingers if it will come out in one piece. Dip the knife into very hot water and cut the marrow into 1/4inch dice, dipping again as necessary. Refrigerate the marrow until you are ready to use it. Pour oil to a depth of 1/2-inch in a small skillet. Fry the tortillas on both sides until crisp and golden. Drain on paper towels and keep warm in a low oven. Bring a large skillet of lightly salted water to a slow simmer. Remove from the heat and immediately plunge all of the marrow into the hot water. Leave in the water for 1 minute, then use a slotted spoon to transfer it to a warm plate, draining well. Place a warm tostada on a warm plate and top with some of the salsa. Top each tostada with a spoonful of the warm marrow and scatter a few grains of the sea salt over the marrow. Add a few cubes of avocado, season with pepper to taste and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 38129,"Cheese and cl-Stuffed Mushrooms 3 cloves garlic, minced 1/2 cup wheat germ 1/4 cup chopped fresh parsley Kosher salt and freshly ground pepper 1 1/4 cups shredded part-skim mozzarella cheese (about 6 ounces) 1/3 cup reduced-fat sour cream or nonfat Greek yogurt 1 red jalapeno pepper, seeded and diced (optional) Olive oil cooking spray 4 medium portobello mushrooms 1 tablespoon unsalted butter 4 scallions, sliced 1 poblano or Anaheim cl pepper, seeded and coarsely chopped Instructions: Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Remove the stems from the mushrooms and coarsely chop them. Scrape the gills from the underside of the mushroom caps using a spoon; discard. Heat a large skillet over medium heat. Add the butter, half of the scallions, the poblano and garlic and cook, stirring, until the poblano is soft, about 4 minutes. Add the mushroom stems and cook, stirring occasionally, until tender, about 3 minutes. Stir in 1/4 cup wheat germ and cook 1 minute. Remove from the heat; stir in the parsley and season with salt and pepper. Stuff the mushroom caps with one-quarter each of the mozzarella and poblano mixture and arrange on the prepared baking sheet. Sprinkle each with 1 tablespoon wheat germ and generously spray with cooking spray. Bake until the mushrooms are tender and the wheat germ is golden, about 20 minutes. Top with the sour cream, jalapeno and the remaining scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 38130,"Passionfruit Mousse 1 cup heavy cream 1/2 cup sweetened condensed milk
1/2 cup frozen passionfruit puree, thawed
1/2 teaspoon vanilla extract
1 fresh passionfruit, optional
Instructions: Beat the heavy cream in a large bowl with an electric mixer at medium-high speed until it holds stiff peaks. Add the condensed milk, passionfruit puree and vanilla and beat until combined. Spoon the mousse into two 10- to 12-ounce bowls. Cover the bowls with plastic wrap and refrigerate until the mousse is firm, at least 2 hours. If you have access to a fresh passionfruit, spoon a little of the fresh fruit on top. The mousse is also delicious with some granola sprinkled on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 38131,"Grilled Wahoo with Tomato Sauce 4 wahoo fillets, 6 ounces each (or whatever a good size is) 2 tablespoons canola oil Salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil, plus more for finishing dish 2 cloves garlic, chopped 4 anchovies in oil, patted dry and chopped 1 pint cherry tomatoes, halved 1 tablespoon capers, drained 1/2 cup pitted kalamata olives 1 lemon, zested and juiced 2 teaspoons finely chopped fresh oregano leaves 1/4 cup chopped flat-leaf parsley Instructions: Heat the grill to high. Brush both sides of the fillets with canola oil and season with salt and pepper, to taste. Grill until slightly charred and almost cooked through, about 3 to 4 minutes per side, (it will continue cooking in the sauce). While the fish is grilling, heat the olive oil in a large saute pan over medium heat. Add the garlic, anchovies and tomatoes and cook until slightly soft, about 4 minutes. Add the capers, olives, lemon juice, oregano and parsley and cook for 30 seconds. Transfer the fish to the sauce and let cook for 1 minute. Transfer to a serving platter and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 38132,"Old-Fashioned Hand-Churned Vanilla Ice Cream 3/4 cup sugar Pinch salt
6 large egg yolks
2 vanilla beans, split and seeds scraped 2 vanilla beans, split and seeds scraped
2 cups heavy cream
1 1/2 cups whole milk
Wet Walnuts, recipe follows 2 cups maple syrup 2/3 cup corn syrup
1/4 cup packed light brown sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup walnut halves
Instructions: In a medium heatproof bowl, whisk to combine the sugar, salt, yolks and vanilla seeds until completely smooth. In a large saucepan set over medium-high heat, combine the cream and milk and cook until small bubbles start to form around the edges of the pan and the mixture is hot. Slowly drizzle the eggs into the hot cream mixture, whisking constantly. Reduce the heat to medium-low and cook, stirring constantly, until thickened and the mixture coats the back of a spoon, 5 to 7 minutes. Remove from the heat and strain into a large bowl. Place the bowl in an ice bath and cool the custard, stirring occasionally. Store the custard into the refrigerator until ready to churn. Place the custard in an ice cream maker and process until smooth and thick, about 20 minutes. Transfer the ice cream to a quart container or 1 1/4-quart dish and freeze for 2 hours. Serve the ice cream topped with some Wet Walnuts. In a medium saucepan, combine the maple syrup, corn syrup, light brown sugar, vanilla and salt, and bring to a boil. Pour over the walnut halves and cool. Store refrigerated in an airtight container for up to 1 month. ","[Burgundy, Port, Tawny Port, Sherry]

" 38133,"Jillie's Pesto Cheese Dip 2 tablespoons lightly toasted walnut pieces 1 cup tightly packed cleaned basil leaves 1 teaspoon minced garlic 1/4 cup grated Parmesan 1/2 cup olive oil 8 ounces cream cheese 1/4 cup Basil Pesto Crackers, bagel chips, or tortilla chips, for serving Instructions: Combine all the ingredients for the Basil Pesto in a blender and process on high speed until smooth, 1 to 2 minutes. Pour into an airtight container and refrigerate until ready to use, up to 3 days. Pesto Cheese Dip: Place the cream cheese on a decorative microwave-proof plate, and microwave, uncovered, on high until it begins to melt slightly, about 15 seconds. Using oven mitts or pot holders, remove the cream cheese from the microwave and spoon the Basil Pesto evenly over it. Return plate to the microwave and cook, uncovered, on high until the pesto is just warm but still thick, 5 to 10 seconds. Remove the dip from the microwave and serve with crackers or chips of your choice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 38134,"Spiked Summer Fruit Salad 2 navel oranges 3 cups mixed blueberries and blackberries 3 ripe peaches or nectarines, pitted and chopped 1/4 cup honey One 1-inch piece ginger, thinly sliced 2 tablespoons coconut-flavored rum Instructions: Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons. Transfer to a large bowl and add the mixed berries and peaches. Combine the honey, 1/4 cup water and ginger slices in a small saucepan and bring to a simmer over medium heat, about 3 minutes. Remove from the heat, stir in the rum and strain over the fruit and toss well. Set aside to cool and allow the flavors to blend, at least 30 minutes. Serve at room temperature or refrigerate until cold.
","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 38135,"Peppermint S'mores Dump Cake 1 1/2 sticks (12 tablespoons) unsalted butter Nonstick cooking spray, for the pan and spatula One 15.25-ounce box chocolate cake mix One 7.5-ounce jar marshmallow creme One 5.9-ounce box instant chocolate pudding mix 1 1/2 cups milk 9 marshmallows 3 graham cracker sheets, broken randomly into 1/2-by-1/2-inch shards, plus more for serving 3 tablespoons chopped candy canes or red and white striped mints Whipped cream, for serving Instructions: Preheat the oven to 350 degrees F. Put the butter in an 8-by-8-inch nonstick cake pan and place it in the oven while it preheats. When the butter is melted, remove the pan from the oven and spray the sides with cooking spray. Evenly sprinkle the cake mix over the melted butter. Using a rubber spatula, stir to combine and then press the mixture into an even layer.
Clean the rubber spatula, then spray it with cooking spray. Use the spatula to scoop the marshmallow topping on top of the cake mix and spread it in an even layer. Evenly sprinkle the pudding mix all over the topping and pour the milk on top. Stir gently with a spoon to combine the mix and milk; some marshmallow topping will rise to the surface. Top with the marshmallows and graham crackers.
Bake until the very top layer is set but the cake is still very jiggly underneath, about 50 minutes. Remove from oven and run a butter knife around the edges to loosen. Top with the chopped mints.
Scoop into bowls while still warm, dollop with whipped cream and top with additional graham cracker crumbs.
","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 38136,"Strawberry-Lychee Spring Rolls 3 tablespoons crystal decorating sugar or regular sugar 1 tablespoon cornstarch 8 canned lychees, drained and quartered lengthwise 8 large ripe strawberries, hulled and quartered 1 tablespoon ground cinnamon Twelve 6-inch square spring roll wrappers 4 tablespoons unsalted butter, melted Ice cream, your favorite flavor, for serving Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Toss 1 tablespoon of the sugar and the cornstarch with the lychees and strawberries in a large bowl until combined. Mix together the remaining 2 tablespoons sugar and the cinnamon in a small bowl. Lay a spring roll wrapper on a work surface with a corner pointing toward you and brush the surface lightly with melted butter. Put 1 heaping tablespoon of the lychee mixture into the center of the wrapper. Bring the two side corners together so they meet over the filling. Bring the bottom corner up over the filling and roll the wrapper tightly around the fruit. Set the spring roll on the baking sheet with the exposed corner down; continue rolling with the remaining fruit and wrappers. Brush butter all over the surface of the rolls and sprinkle each with a little of the cinnamon sugar. Bake until light golden brown and crisp, about 10 minutes. Do not overbake - the fruit will begin to break down as it cooks and can ooze out of the wrappers. Let cool for at least 10 minutes before serving with a scoop of ice cream alongside. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 38137,"French-Mex Toasties 3 tablespoons salted butter 1/2 cup whole milk
2 tablespoons packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3 large eggs, beaten
24 mini muffins (chocolate chip, blueberry and corn), halved from top to bottom
1/4 cup confectioners' sugar, for dusting
1 cup heavy cream 1 tablespoon confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/2 cup jarred chocolate fudge sauce 2 tablespoons heavy cream
1 teaspoon chili powder
1 cup maple syrup, warmed 1 cup dulce de leche, warmed
Instructions: For the French toasts: Place a cast-iron griddle over medium heat. Add the butter and allow to melt until the bubbles subside. In a large mixing bowl, whisk together the milk, brown sugar, cinnamon, salt and eggs. Gently dip the muffins into the egg mixture; allow any excess egg to drip off. Cook until golden brown, about 1 minute per side. Transfer to a serving platter and shake the confectioners' sugar over the top. For the whipped cream: In a large mixing bowl, combine the cream, confectioners' sugar, cinnamon and vanilla. Use an electric mixer to whip until soft peaks form. For the Mexican chocolate sauce: In a mixing bowl, combine the chocolate fudge sauce and cream. Microwave until warm, about 30 seconds. Whisk in the chili powder. For serving: Serve the French toasts with the whipped cream, Mexican chocolate sauce, maple syrup and dulce de leche. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 38138,"Lemon-Blueberry Bars 8 ounces cold unsalted butter, cut into small cubes, plus more for the baking dish 2 cups all-purpose flour 2/3 cup confectioners' sugar 1/2 cup dehydrated blueberries ground to a powder (you should have 1/3 cup powder) Finely grated zest of 1 lemon 3/4 teaspoon kosher salt 4 large eggs, at room temperature 1 3/4 cups granulated sugar 1/2 cup plus 1 Tbs. freshly squeezed lemon juice 2 Tbs. finely grated lemon zest 1/4 cup all-purpose flour 1 tsp. baking powder 1/2 pint (1 cup) fresh blueberries Confectioners' sugar for serving Instructions: For the blueberry crust: Heat the oven to 350 degrees F. Butter a 9x12-inch baking dish.
In the bowl of a food processor, combine the flour, confectioners' sugar, blueberry powder, lemon zest, salt and cold butter cubes. Pulse several times until a ball starts to form. Place the dough in the buttered dish and press down firmly to form and even bottom crust. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly. Set aside.
For the lemon filling: In a mixing bowl, whisk together the eggs, sugar, lemon juice and lemon zest. Sift the flour and baking powder together and add to the eggs. Mix well. Pour the lemon filling over the crust. Scatter the fresh blueberries over the filling. Return to the oven and bake until the filling is set when the pan is jiggled, 20 to 25 minutes. Remove from the oven and let cool completely before cutting into squares.
Dust with confectioners' sugar. The bars will keep for 4 to 5 days in the refrigerator. Try freezing the bars with wooden popsicle sticks inserted in them for a cooling summertime treat! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 38139,"Chili and Sage-Rubbed Salmon 1 tablespoon olive oil 2 medium garlic cloves, thinly sliced 1 tablespoon coriander seeds, finely ground 1 teaspoon cumin seeds, finely ground 3 1/2 tablespoons chili powder 1/4 teaspoon freshly ground black pepper 1 tablespoon thinly sliced fresh sage leaves 1/2 cup verjus, apple cider, or 8 tablespoons white grape juice mixed with 2 tablespoons white wine vinegar 4 (6-ounce) skinless salmon fillets 2 tablespoons olive oil Kosher salt Instructions: Make the paste: Combine the oil and garlic in a small, heavy-bottomed saucepan. Place over low heat and cook until the garlic just barely begins to brown around the edges, 1 to 2 minutes. Add the ground coriander and cumin, and cook 1 minute, stirring constantly. Stir in the chili powder and black pepper and cook, stirring, 2 minutes longer. Add the sage and verjus, bring to a simmer, and cook until reduced and thickened to a paste, 1 to 2 more minutes. Remove from the heat, transfer to a bowl, and cool completely before using.
Use your fingers to coat the salmon all over with the cooled chili paste. Cover and refrigerate for 2 hours.
Wipe the paste from the salmon.
Heat the oil over medium heat in a skillet large enough to hold all the salmon fillets. Sprinkle the salmon fillets with salt, place them in the pan, and cook gently until well browned and just cooked through, 3 to 4 minutes per side. Transfer the salmon to warm plates and serve immediately. ","[Syrah, Pinot Noir, Tempranillo, Garnacha]" 38140,"Huevos Rancheros 1 pound ripe plum tomatoes 3 large cloves garlic, unpeeled 1 small onion (about 6 ounces), quartered 2 ancho chiles, stems and seeds removed 1/2 to 3/4 teaspoon chopped chipotle in adobo, plus 1/2 to 3/4 teaspoon adobo sauce Kosher salt 1 tablespoon vegetable oil One 15-ounce can pinto beans, drained with liquid reserved 1 tablespoon vegetable oil Kosher salt 2 to 3 tablespoons vegetable oil 8 corn tortillas 8 large eggs Kosher salt 1/2 cup crumbled Cotija cheese 1/4 cup fresh cilantro leaves, roughly chopped 2 tablespoons finely chopped white onion Instructions: For the ranchero sauce: Preheat the oven to 500 degrees F and put the tomatoes, garlic cloves and onion on a rimmed baking sheet. Roast the vegetables, turning occasionally, until blistered and charred in spots, about 35 minutes. When cool enough to handle, remove the papery skins from the garlic. Meanwhile, bring a small pot of water to a boil. Add the ancho chiles, cover, and remove from the heat. Let sit for 10 minutes, then drain and pat dry.
Put the vegetables and any juices from the baking sheet into a blender. Add the ancho chiles, 1/2 teaspoon each chopped chipotle and adobo sauce and 1/2 teaspoon salt and blend until fairly smooth. Taste; if you want the sauce spicier, stir in the remaining chopped chipotle and adobo sauce. Heat the oil in a medium pot over medium heat. Add the sauce (it will sizzle) and 1/3 cup water and cook, stirring, until thickened but pourable, about 5 minutes. Taste and season with salt as necessary. Cover and keep warm over low heat. If the sauce thickens too much, add 1 tablespoon of water at a time to thin it out. For the refried beans: Put the beans in a medium bowl with about half of their reserved liquid and mash with a potato masher until smooth. Heat the vegetable oil in a medium nonstick skillet over medium heat until shimmering, then add the mashed beans and a big pinch of salt and mash again until smooth. Cook, stirring and scraping with a rubber spatula, until heated through. If the beans seem dry, add some more of the reserved liquid until they are creamy. Taste, season with salt if necessary and cover and keep warm over low heat.
For serving: Preheat the oven to 200 degrees F and line a baking sheet with paper towels. Heat 2 teaspoons vegetable oil in a medium skillet over medium heat until shimmering. Add 1 tortilla and cook until the underside blisters, about 15 seconds. Flip the tortilla with tongs and continue to cook until the underside blisters, about 15 seconds. Remove from the pan to the lined baking sheet. Repeat with the remaining 7 tortillas, adding more oil if necessary. Spread about 2 tablespoons of the refried beans on each tortilla and keep warm in the oven.
Using the same skillet the tortillas were fried in, heat 1 tablespoon oil until shimmering, about 1 minute. Crack 4 eggs into the skillet and cook until the edges are crispy and whites are almost set. Cover the skillet with a big pot lid and cook until the whites are completely set, 1 more minute. Remove the tortillas from the oven, top four with an egg, then return to the oven and repeat with the 4 remaining eggs.
Top the remaining tortillas with the remaining eggs. Sprinkle each with a pinch of salt, some ranchero sauce, Cotija cheese, cilantro and onion. Serve immediately. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 38141,"Sour Mash Blackberry Cobbler 8 cups blackberries 2 tablespoons all-purpose flour 2 tablespoons ground cinnamon 1 1/4 cups sugar 1/2 cup sour mash bourbon whiskey 1 1/2 cups all-purpose flour 1 tablespoon baking powder Salt 1 1/2 stick butter 1/3 cup sugar 1 egg 1/2 cup heavy cream 1 teaspoon vanilla extract Instructions: Preheat oven 350 degrees F. Combine the blackberries, flour, cinnamon, sugar and burbon in pot and heat over low heat. Allow the sugar to dissolve and the syrup to form. Over medium heat, bring the mixture to a boil. Then reduce the heat and allow it to cook until tender. Remove the mixture and set aside and keep warm. Mix all batter ingredients together in a large mixing bowl. Pour batter over berries and return to the center of the oven and bake for 1 hour or until brown on top. ","[Burgundy, Merlot, Zinfandel, Tempranillo]" 38142,"Beef With Broccoli 2 tablespoons cornstarch 4 tablespoons soy sauce 2 teaspoons sugar 5 tablespoons peanut oil 1 pound flank steak, thinly sliced against the grain 1 tablespoon oyster sauce 1 1/4 cups low-sodium chicken broth 4 thin slices peeled ginger 1 head broccoli, cut into florets 1 large onion, halved and sliced 1/2 inch thick 3 plum tomatoes, quartered lengthwise 2 cloves garlic, minced Cooked white rice, for serving (optional) Instructions: Whisk 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1 teaspoon sugar and 1 tablespoon peanut oil in a large bowl. Add the steak and toss to coat; refrigerate until ready to cook. Whisk the remaining 1 tablespoon each cornstarch and soy sauce, the oyster sauce and chicken broth in a small bowl; set aside. Heat 1 tablespoon peanut oil in a large skillet over high heat. Add the ginger, broccoli and the remaining 1 teaspoon sugar and stir-fry 3 to 4 minutes; transfer to a plate. Heat 1 more tablespoon peanut oil in the skillet, add the onion and stir-fry 2 to 3 minutes. Add the tomatoes and cook, turning gently, 2 minutes. Transfer the onion and tomatoes to the plate with the broccoli. Reduce the heat to medium high; add the remaining 2 tablespoons peanut oil to the skillet. Add the garlic and steak and stir-fry 1 minute. Whisk the sauce mixture, then add to the skillet and simmer 1 minute. Return the vegetables to the skillet; cook until the meat is cooked through, 3 to 4 minutes. Serve with rice, if desired. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 38143,"Smoked Bacon Blue Burger with Caramelized Onion Tomato Jam 8 (1/4-inch) thick slices applewood smoked bacon 1 1/2 pounds ground chuck Kosher salt and freshly cracked black pepper 2 tablespoons canola oil 1/2 cup crumbled blue cheese Caramelized Onion Tomato Jam, recipe follows 4 kaiser rolls, sliced and toasted 2 tablespoons olive oil 2 Vidalia onions, thinly sliced 2 teaspoon kosher salt 2 cloves garlic, minced 10 Roma tomatoes, cored, seeded and roughly chopped (about 2 1/2 pounds) 1/2 cup molasses 1/2 cup brown sugar 1/2 cup cider vinegar 1/2 teaspoon allspice 1/2 teaspoon chipotle powder 1/2 teaspoon ground cinnamon Instructions: In a large saute pan over medium heat, cook the bacon until golden brown and crisped, about 4 minutes on each side. Transfer to a paper towel-lined plate. Form the ground beef into 4 patties, about 3 1/2 inches in diameter. Sprinkle both sides of each patty liberally with salt and pepper. Heat a grill, grill pan or cast-iron skillet over high heat, adding the canola oil if applicable. Cook the patties for approximately 3 minutes, then flip and top with the blue cheese crumbles (cover to melt). Continue cooking for an additional 3 minutes for medium, or continue cooking to your desired doneness. Build the burgers by placing each cooked patty on the bun bottoms. Top with the bacon and smear the top buns with the Caramelized Onion Tomato Jam and place on top of the other ingredients. Serve immediately. In a high-sided saute pan with a lid, heat the olive oil over medium heat. Add the onions, season with the salt, cover and cook until they are wilted and soft, about 10 minutes. Remove the lid and cook the onions until they are golden and caramelized, stirring often, another 20 minutes. Stir in the garlic and saute, 1 to 2 minutes. Add the tomatoes and cook an additional 10 minutes. Add the molasses, sugar, vinegar, allspice, chipotle powder and cinnamon. Bring to a boil, and then reduce the heat to a simmer. Cook the jam, stirring constantly, until the tomatoes breakdown and the jam becomes thick, about 20 minutes. ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 38144,"Perfect Bacon Cheeseburgers 3 pounds 80/20 ground beef 1/3 cup heavy cream 6 to 8 dashes hot sauce, such as Tabasco 4 dashes Worcestershire sauce 1 teaspoon salt 1/2 teaspoon ground black pepper 6 kaiser rolls Softened butter, for spreading, plus 2 tablespoons 6 slices Cheddar 6 slices cooked bacon, halved Instructions: Place the beef into a medium mixing bowl. Add the cream, hot sauce, Worcestershire, salt and pepper. With clean hands, mix the meat well. Set aside. Next, slice the rolls in half and spread each half with some softened butter. Place the rolls face-down on a skillet over medium heat. Lightly grill the rolls so they're nice and golden. Let the rolls cool on a plate until you need them. Heat a skillet over medium-high heat and add the butter. Form the beef mixture into 6 patties and place in the skillet, in batches if needed. Allow each to cook about 4 minutes on the first side, flip them and place a slice of Cheddar on to melt. When the patties are done in the middle, place them on the base of the halved buns. Top each with 2 pieces of the bacon and top with the other half of the rolls. ","[Cabernet Sauvignon, Merlot, Zinfandel, Malbec]" 38145,"Chocolate Raspberry Rice Cereal Treats Nonstick cooking spray, for the pan 4 tablespoons unsalted butter
One 10-ounce package mini marshmallows
6 cups puffed rice cereal
1/4 teaspoon kosher salt
1 1/2 cups freeze-dried raspberries, lightly crushed
1/3 cup heavy cream
4 ounces dark chocolate, chopped
Instructions: Spray a 9-by-13-inch baking dish with nonstick cooking spray. Place a cooling rack on a baking sheet. Heat a large saucepan or Dutch oven over low heat, then add the butter and heat until melted. Add the marshmallows and stir until just melted, then stir in the cereal, salt and 1 cup raspberries until the cereal is coated. Use the cooking spray to spray your hands or a spatula and press the marshmallow mixture into the baking dish in an even layer. Let set up, 15 to 20 minutes, then add the cream and chocolate to a small saucepan. Stir over low heat until the chocolate is completely melted and combined. Remove to a bowl. Cut the treats into 1-inch squares and place on the cooling rack. Dip one corner of each treat into the chocolate, then return to the cooling rack and sprinkle with a little of the remaining raspberries. Let the chocolate cool completely, then serve. ","[Merlot, Pinotage, Tempranillo, Zinfandel]" 38146,"Charred Spanish Ham and Cheese Melts and \Hot\ Olives with Herbs and Spices 8 slices crusty bread from a good-sized loaf, 1/2-inch thick, at least 5 inches across and 3 inches wide 1/3 pound thinly slices serrano ham 1/3 to 1/2 pound manchego, thinly sliced with sharp knife or cheese plane 1 cup hot pickled vegetable salad of cauliflower, carrots, celery and hot peppers (giardiniera) drained, 1/2 cup sweet pickled red pepper relish or sweet pickle relish 2 cups mixed good quality olives 2 tablespoons fresh thyme leaves, finely chopped 1 tablespoon lemon zest 1 teaspoon cumin seeds 1 teaspoon red pepper flakes Extra-virgin olive oil, for drizzling Instructions: Layer serrano and cheese in equal amounts on 4 slices of bread. Grind the hot pickled vegetables and the sweet pickle relish in food processor and pulse chop to make a relish. Spread the relish evenly on sandwich tops and set into place. Place olives in a foil pouch and season with thyme, lemon zest, cumin seeds and red pepper flakes. Drizzle with extra-virgin olive oil and seal the pouch. Place pouch on grill and cook a few minutes on each side to heat the olives, herb and spices. Preheat grill or grill pan to medium high. Place sandwiches on grill and weight down with heavy skillet or a brick covered in foil. Char and heat the sandwiches through, about 2 to 3 minutes on each side. Cut sammies in half and serve with \Hot\ Olives alongside. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 38147,"Fried Chicken 1 (3 to 4 pound) chicken, cut up into 10 pieces Kosher salt 3 cups all-purpose flour 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons sweet paprika 2 teaspoons cayenne Freshly ground black pepper 1 quart buttermilk 2 tablespoons hot chili sauce (recommended: Srirachi) Peanut oil, for frying 1/4 bunch fresh thyme 3 big sprigs fresh rosemary 1/4 bunch fresh sage 1/2 head garlic, smashed, husk still attached Lemon wedges, for serving Instructions: Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight. In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper. Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil. Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature. Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 38148,"Breakfast Pizza Mexicali 1 ounce soy chorizo 1/2 cup fat-free liquid egg substitute 1/4 cup salsa 1/4 cup shredded reduced-fat (2-percent milk) Mexican-blend cheese Orange slices, for serving, optional Fresh cilantro leaves, for serving, optional Instructions: Bring a skillet coated with nonstick cooking spray to medium heat. Add soy chorizo and cook for about 3 minutes, using a spatula to crumble. Set aside. Bring a small skillet coated with nonstick spray to medium heat. Pour in egg substitute. Cover and then cook until egg \crust\ starts to form, about 3 minutes. Carefully flip your egg. Top your egg crust with salsa, cooked chorizo, and cheese. Cover again and cook over low heat until cheese has melted, 1 to 2 minutes. Garnish with orange slices and cilantro, if using. Enjoy! ","[Sauvignon Blanc, Vermentino, Tempranillo, GSM blend]" 38149,"Mulled Pomegranate-Apple Cider 4 cups pomegranate juice 3 cups cider 6 dried pears 6 dried apples 2-3 strips orange zest 5 cardamom pods 1 cinnamon stick 5 allspice berries 1 star anise Brandy, rum, vodka or port strong Kitchen Tools: /strong Measuring Spoons Mugs Zester Saucepan Instructions:

1. Put pomegranate juice and cider in a saucepan along with dried fruits, orange zest and spices.
2. Warm gently over low heat, stirring occasionally, until fragrant, about 30 minutes. Take care not to let the mixture boil.
3. Serve in mugs with spices, dried fruit and a splash of your favorite liquor. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 38150,"Meat Lovers Frittata with Salsa Verde 1 tablespoon olive oil ? medium red onion, chopped 1 garlic clove, minced 1 red bell pepper, chopped 8 ounces JENNIE-O? Turkey Breakfast Sausage 5 strips JENNIE-O? Turkey Bacon, chopped 8 large eggs ? cup queso fresco, crumbled Pepper, to taste ? cup HERDEZ? Tomatillo Verde Mexican Cooking Sauce HERDEZ? Salsa Verde Crumbled queso fresco Instructions: Heat oven to 400F. Heat olive oil in 10-inch cast iron skillet over medium heat. Add onions and cook 5 minutes or until fragrant and translucent. Add garlic and bell pepper, and cook 5 minutes or until soft. Remove from heat and set aside. Heat nonstick skillet over medium-high heat. Place JENNIE-O? Turkey Breakfast Sausage in skillet, cook and crumble for approximately 8 minutes. Add JENNIE-O? Turkey Bacon and cook for an additional 8 minutes. Always cook turkey to an internal temperature of 165F. While meat is cooking, whisk eggs, and then fold in crumbled queso fresco and season with pepper. When meat is cooked, add meat to cast iron skillet with HERDEZ? Tomatillo Verde Mexican Cooking Sauce, and combine. Then pour egg-cheese mixture over top, making sure the eggs coat the mixture evenly. Cook mixture for 5 minutes or until the edges firm up. Transfer the skillet into the preheated oven and bake 12 to 15 minutes, or until the center is no longer wobbly and the top is golden. Serve with HERDEZ? Salsa Verde and crumbled queso fresco. ","[Malbec, Tempranillo, Garnacha, Barbera]" 38151,"Dad's Potato Cheese Soup 1 pound favorite link sausage, thinly sliced 1/16 to 1/8
   4 pounds peeled and diced russet potatoes 2 medium onions chopped 4 cloves garlic chopped 24 ounces deluxe American cheese 1 stick butter 1 tablespoon fresh rosemary, chopped 16 to 32 ounces milk Salt and pepper to taste Instructions: In 6- or 8-quart pan, melt butter on medium-low heat with onions. After onions are translucent, add garlic and rosemary for 2 minutes. Add sausage and cook another 2 or 3 minutes. Add potatoes and cover potatoes with water. Change heat to high and bring potatoes to a boil. After potatoes become very tender, to the point of falling apart, reduce heat to low and add cheese a little at a time until all melted. Add milk, salt, and pepper and cover for 15 minutes. Great with saltine crackers. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 38152,"Stuffed French Toast with Apples 2 red apples, such as Macintosh, cored and diced 3 teaspoons Truvia? natural sweetener spoonable* 1/4 teaspoon ground cinnamon 4 ounces 1/3 less fat cream cheese, softened 1/2 cup walnuts, toasted and chopped 1/4 cup dried cherries, coarsely chopped 3/4 teaspoon vanilla extract 8 slices Pepperidge Farm 80 calorie cinnamon swirl bread 2/3 cup 1% milk 2 large eggs 1/8 teaspoon salt *May substitute with 3 1/2 packets Truvia? natural sweetener Instructions:
4. In a medium microwave-safe bowl, combine apples, 4 tablespoons water, 1 teaspoon Truvia® natural sweetener, and cinnamon. Cover and cook until apples are tender and juicy, about 6 minutes. Uncover, toss and set aside.
5. In a medium bowl, stir together the cream cheese, walnuts, cherries, 1 teaspoon Truvia® natural sweetener, and 1/4 teaspoon vanilla. Put 4 slices bread on a cutting board and evenly spread with cream cheese mixture, about 1/4 cup per slice. Firmly press a second piece on top of each to form a sandwich.
6. In a shallow bowl, whisk the milk, eggs, remaining 1 teaspoon Truvia® natural sweetener and vanilla, and a pinch of salt. Heat a heavy nonstick skillet over medium heat until a drop of water skitters around the pan. Soak each sandwich in the milk mixture for 1 minute, turning once and pressing edges of bread together. Allow excess to drip off and place sandwiches in the hot skillet. Cook, turning once until browned and crisp on both sides, 8 to 10 minutes. Serve the French toast with the apples on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 38153,"Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette 5 large red potatoes, scrubbed Kosher salt 1/4 cup balsamic vinegar 1 clove garlic 2 teaspoons Dijon mustard 1/4 cup fresh basil leaves 3/4 cup olive oil Freshly ground black pepper 8 ounces fresh goat cheese 3 tablespoons chopped fresh chives (optional) Instructions: Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, but still firm, 12 to15 minutes. Drain and let cool before cutting each potato in 1/2-inch-thick slices. While the potatoes are cooking, combine the vinegar, garlic, mustard, basil and 1/2 cup of the oil in a blender and blend until smooth. Season with salt and pepper. Heat your grill to medium. Brush the potato slices on both sides with the remaining 1/4 cup oil and season with salt and pepper. Place the potatoes on the grill, close the cover, and grill until lightly golden brown and just cooked through, about 2 minutes per side. Carefully transfer the potatoes to a flat surface. Make stacks by layering the following: 1 slice potato, 1 tablespoon goat cheese, 1 slice potato, 1 tablespoon goat cheese, 1 slice potato. Place the stacks back on the grill, close the cover, and grill until the cheese begins to melt, about 1 minute. Transfer the potatoes to a platter, drizzle some of the vinaigrette on and around the potatoes, and sprinkle with the chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 38154,"Peanut Butter Pie 1/3 cup heavy cream 1/4 cup light brown sugar 1/4 cup light corn syrup 2 tablespoons unsweetened cocoa powder 1/8 teaspoon table salt 2 teaspoons vanilla extract 4 ounces semisweet chocolate, finely chopped 8 ounces cream cheese, at room temperature 3/4 cup confectioners' sugar, plus 2 tablespoons, divided 3/4 cup creamy peanut butter, at room temperature 1 cup heavy whipping cream, plus whipped cream, for garnish, optional 1 teaspoon vanilla extract 2 ounces shaved milk chocolate Chopped peanuts, optional Instructions: 1 (9-inch) baked chocolate cookie pie crust Sauce: Add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a heavy-bottomed saucepan over medium heat. Reduce the heat to a simmer and add the chopped chocolate. Stir continuously until the chocolate is melted and the sauce has thickened, roughly 3 to 4 minutes. Let the sauce cool for 10 minutes before serving. Pie: In a large bowl combine the cream cheese, 3/4 cups confectioners' sugar and the peanut butter until the mixture is light and fluffy, about 3 minutes. In a separate bowl, whip the heavy cream until thick and light. Add the remaining 2 tablespoons confectioners' sugar and vanilla extract. Continue to whip until stiff peaks form. Carefully fold the whipped cream into the peanut butter mixture. Pour the batter into the pie shell, sprinkle with the shaved milk chocolate and freeze for 4 hours. If desired, serve with the hot fudge sauce, whipped cream, and chopped peanuts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 38155,"Roasted Butternut Squash Risotto 1 1/2 pounds butternut squash, peeled & cut into 1/2-inch cubes (1 medium squash) 6 tablespoons olive oil
Kosher salt and freshly ground black pepper 8 cups vegetable stock
2 shallots, finely chopped
3 cloves garlic, minced
1 1/2 cups Arborio rice
1/4 cup dry white wine
1/4 cup freshly grated Parmesan, optional
Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. In a medium bowl, toss the squash with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Spread in a single layer on the prepared baking sheet and roast until golden and caramelized at the edges, stirring at least once, 40 to 55 minutes. Let cool. Bring the vegetable stock to a boil in a small saucepan. Reduce the heat and maintain at a bare simmer. Heat the remaining 4 tablespoons oil in a large, high-sided, heavy-bottomed skillet over medium heat. Add the shallots and cook until soft, 3 to 4 minutes. Add the garlic; cook just until it releases its fragrance, about 30 seconds, then add the rice and stir to coat. Sprinkle with salt and pepper. Stir in the wine and cook until almost completely evaporated. Reduce the heat to medium-low and add a ladleful of stock; cook, stirring constantly, until almost completely absorbed. Add another ladleful; again, cook, stirring, until almost fully absorbed. Continue in this manner until the rice is creamy and al dente (tender but still firm to the bite), about 40 minutes--you may or may not use all the stock. Remove the risotto from the heat and stir in the Parmesan if using and the squash, reserving some cubes for garnish. Add salt and pepper to taste. Serve immediately, garnished with the reserved squash cubes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 38156,"Tofu Parmesan Subs 1 14-ounce can crushed tomatoes 1 clove garlic, smashed 8 fresh basil leaves, torn Kosher salt and freshly ground pepper 1/2 cup breadcrumbs 1/3 cup grated parmesan cheese 1/2 teaspoon dried Italian seasoning 1 large egg 1 12-ounce package firm tofu, drained and sliced into 8 pieces 2 1/2 tablespoons extra-virgin olive oil, plus more for drizzling 1 loaf whole-wheat Italian bread, cut into 4 pieces and split in half 1/4 cup shredded part-skim mozzarella cheese 1/2 pound baby spinach (about 8 cups) Instructions: Preheat the broiler. Combine the tomatoes, garlic, basil and 1 cup water in a saucepan over medium-high heat. Season with salt and pepper and simmer until slightly thickened, about 15 minutes. Toss the breadcrumbs, 2 tablespoons parmesan and the Italian seasoning on a plate; season with salt and pepper. Beat the egg in a shallow bowl. Dip the tofu in the egg, then in the crumbs, turning to coat. Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add the tofu and cook until crisp, 3 to 4 minutes per side. Place the bread cut-side up on a broiler pan; spread the bottom halves with sauce, then top with tofu, more sauce, the mozzarella and remaining parmesan. Broil until the cheese melts and the bread is toasted, about 2 minutes. Meanwhile, heat the remaining 1/2 tablespoon olive oil in the empty skillet over medium-high heat. Add the spinach, season with salt and pepper and let wilt, about 1 minute. Place on top of the cheese and cover with the bread tops. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 38157,"Buffalo Chicken Wings 16 chicken wings (about 3 pounds) 1/4 pound (1 stick) unsalted butter 1 teaspoon cayenne pepper 4 teaspoons Frank's Hot Sauce, or 1 teaspoon Tabasco 1 teaspoon kosher salt 1 1/2 cups crumbled Gorgonzola or other blue cheese 1 cup good mayonnaise 3/4 cup sour cream 2 tablespoons milk 3/4 teaspoon Worcestershire sauce 1 1/2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper Celery sticks, for serving Instructions: Preheat the broiler. Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan and brush them with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes or until cooked. For the sauce, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth. Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 38158,"Thai Chicken Pizza 1 pizza dough, any brand 1/2 cup duck sauce or plum sauce 1/2 teaspoon crushed red pepper flakes 1 package (2 cups) shredded provolone or Monterey Jack cheese 1/2 red bell pepper, thinly sliced 1 tablespoon vegetable oil 2 tablespoons soy sauce 1 rounded tablespoonful peanut butter 2 teaspoons hot sauce 2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) eyeball it 4 chicken breast cutlets, 1/2 pound 2 tablespoons honey 2 tablespoons rice wine vinegar or cider vinegar 1/4 seedless cucumber, peeled and cut into matchsticks 4 scallions, chopped 1 cup bean spouts, a couple of handfuls Palm full cilantro leaves, chopped 1/4 cup chopped peanuts, 2 ounces Instructions: Preheat oven to 425 degrees F. Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15 to 17 minutes. Preheat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips. While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly. Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 8 wedges and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 38159,"Middle Eastern Beef Kabobs 2 pounds beef tenderloin, trimmed and cubed into 16 pieces 1 red bell pepper, seeded and diced large 1 green bell pepper, seeded and diced large 4 preserved lemons, halved (see Cook's Note) 8 white mushrooms, wiped clean and stems trimmed 1 red onion, diced large 2 tablespoons chopped Italian parsley leaves 1 tablespoon chopped garlic 2 teaspoons dried oregano 2 teaspoons onion powder 1 teaspoon curry powder 1 teaspoon ground cinnamon 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 1 cup olive oil Cucumber-Yogurt Sauce, recipe follows 1 cup plain yogurt 1/2 cucumber, seeded and diced 1 tablespoon diced onion 1 lemon, zested Pinch dried mint Kosher salt and freshly ground black pepper Instructions: Once your meat and veggies have been prepped let the skewering fun begin! Thread a piece of green pepper onto the skewer. Follow it with a cube of beef, then one half of a preserved lemon, a couple of pieces of red onion, another piece of beef, a piece of red pepper and cap it with a mushroom. Repeat the process with the rest of the skewers. Set all of the kabobs into a roasting pan in one layer and set aside. Place the remaining ingredients in a medium sized bowl and whisk until well incorporated. Pour the mixture over the kabobs and refrigerate 1 hour. Preheat an outdoor charcoal or gas grill to high heat. Place the kabobs on the grill and cook 3 minutes per side. Remove and serve immediately or let cool, pack 'em up and take them on a picnic. Serve with Cucumber-Yogurt Sauce. Combine all ingredients in a food processor and pulse several times to make a chunky sauce. ","[Syrah, Tempranillo, Garnacha, Barbera]" 38160,"Cucumber, Tomato and Red Onion Salad 1/4 small red onion, cut into thin slices 1/2 seedless cucumber, cut into 1/3-inch dice 1 pound vine-ripe or Roma tomatoes, cut into 1/3-inch dice 2 tablespoons freshly squeezed lemon juice 1/4 cup basil-infused olive oil Kosher salt and freshly cracked black pepper Instructions: In a small bowl, soak the onion slices in icy cold water for 15 minutes. Remove from the water and pat dry. In a large bowl, add the onions, cucumbers and tomatoes and toss to combine. In a small bowl, whisk together the lemon juice, olive oil and salt and pepper, to taste. Pour over the salad and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 38161,"Porcini Risotto 1/2 pound fresh wild mushrooms, such as porcini, shiitake or chanterelle 1 ounce dried porcini mushrooms 2 tablespoons olive oil 2 tablespoons unsalted butter 1 large onion, diced 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 tablespoon chopped garlic 1/4 cup brandy 1/2 pound Arborio rice 1 bay leaf 4 cups chicken stock or canned broth, warm 1/2 cup Parmesan cheese Instructions: Wipe the fresh mushrooms clean with a damp paper towel. Break into bitesized pieces and reserve. Soak dried porcini in enough boiling water to cover for about 1/2 hour, or until pliable. Drain them, reserving the soaking liquid, and rinse mushrooms under running water. Chop into bitesized pieces and add to fresh mushrooms. Strain soaking liquid, add to stock and set aside. Heat oil and butter in a large saucepan over medium low heat. Cook onions with salt and pepper until soft and translucent, 7 to 10 minutes. Stir in garlic and cook until aroma is released, about 1 minute. Add mushrooms and saute until golden. Add brandy, turn heat to high, and scrape bottom of pan with a wooden spoon to release brown bits. Light alcohol with a match. When flame subsides, add rice and saute until slightly colored, about 1 minute. Add bay leaves and 1/2 cup stock. Bring to a boil, reduce heat to medium, and cook until near dry. Once the liquid is evaporated, briefly saute rice. Then, add stock 1/2 cup at a time, constantly stirring with a wooden spoon until absorbed. Repeat procedure, stirring constantly and briefly sauteing between additions, until all stock has been absorbed. You must constantly stir while cooking rice. When done, the rice should be glazed outside and soft throughout. It takes approximately 20 minutes to add all the stock. Stir in Parmesan cheese. Serve immediately. ","[Barolo, Barbaresco, Chianti, Rioja]

" 38162,"Black Lollipops 1 cup sugar 1/3 cup dark corn syrup 1/2 cup water
1/4 tablespoon cream of tartar, optional
10 drops red food coloring
10 drops blue food coloring 8 drops green food coloring
3 teaspoons licorice flavoring Instructions: In a small saucepan combine sugar, corn syrup, water, and cream of tartar. Over medium-high heat, cook sugar mixture until it reaches a temperature of 300 degrees F. Remove from heat. When mixture has cooled to 260 to 270 degrees F, stir in colorings and flavoring. Cover the back of a baking pan with nonstick aluminum foil and arrange lollipop sticks 3 to 4 inches apart. Carefully spoon or pour sugar mixture over the end of lollipop sticks. If mixture becomes too thick, place pan over low heat and stir constantly until it loosens up. Let lollipops cool completely before touching. If you plan on keeping lollipops for more than a day, wrap individually in cellophane pouches.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 38163,"Ham and Apple Fritters with Cranberry Orange Crown and Royal Fig Dipping Sauces Canola oil, for frying 1 (8.5-ounce) box corn bread mix (recommended: Jiffy) 1 teaspoon garlic powder 1/4 cups milk 1 egg 1/4 cup frozen chopped onions, thawed 1 Fuji apple, grated 1/4 pound smoked ham, diced 1 cup cream cheese, room temperature 1/4 orange juice 1/4 cup whole cranberry sauce 1/4 cup fig preserves 1/4 cup orange juice 1 cup sour cream 1 pinch salt Instructions: For Fritters: Heat oil in a Dutch oven or deep-fryer until it reaches 350 degree F. In a large bowl add the cornbread mix, garlic powder, milk, egg and onions. Mix well to combine. Add apple and ham and stir to combine. Using a tablespoon or small scoop, carefully slide tablespoon size amounts of the fritter batter into the hot oil. Fry about 6 at a time. Fry for approximately 2 to 3 minutes or until golden brown and crispy. Remove from oil and drain on paper towel lined baking tray. Serve alongside dipping sauces. For Cranberry Mustard Dipping Sauce: Combined all ingredients into a small bowl and mix well. For Creamy Fig Sauce: Combined all ingredients into a small bowl and mix well. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

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 " 38164,"Beanless Beef Chili 2 tablespoons canola oil One 2 1/2-pound beef chuck roast, cut into 1/2-inch cubes 2 medium chopped yellow onions 1 tablespoon chili powder 1/2 teaspoon red pepper flakes 1/2 teaspoon cinnamon 1 small chopped jalapeno pepper 1 tablespoon chopped garlic One 28-ounce can chopped tomatoes 1 cup beef broth Kosher salt, to taste Black pepper, to taste 1/2 cup sour cream 1 teaspoon chili powder 1 teaspoon lime juice 1 teaspoon hot sauce 2 scallions 2 tablespoons chopped fresh cilantro Instructions: Put a deep heavy-bottomed pot over medium-high heat and add the oil. Put in the beef, season with salt and pepper, and cook until it is well browned, about 10-15 minutes. Remove the meat to a bowl with a slotted spoon and discard the fat from the pan. Pour half the broth into the pan and scrape up any browned bits.
Pour this into the bowl of a slow cooker. Add the onions and put the meat on top. Add the chili seasoning, red pepper flakes, cinnamon, jalapeno, and garlic.
Add the tomatoes with their juice and the remaining broth. Cover and cook on low for 4-6 hours. Taste, and adjust the seasoning. Serve garnished with spiced sour cream. ","[Malbec, Tempranillo, GSM Blend, Zinfandel]" 38165,"Marinated Pork Chop with Pineapple Salsa 1/4 teaspoon lime zest 2 limes, juiced 1 tablespoon honey 1 small shallot, chopped 1 jalapeno, chopped and seeds removed 1 garlic clove, chopped 1/2 cup olive oil Salt 1/2 pineapple, diced and cored, juices reserved 1 tomato, diced 1/2 red onion, minced 1/2 small jalapeno, diced 1 tablespoon chopped cilantro leaves 1 lime, juiced Salt and pepper 4 bone-in, center-cut pork chops Instructions: For the marinade: Blend all the ingredients in a large bowl. Place in a resealable plastic bag and add the pork chops. Marinate in the refrigerator for up to 3 hours. For the salsa: Mix all the salsa ingredients in a medium bowl. Taste for seasoning. Set aside for 10 minutes for flavors to meld. Preheat grill to medium heat. Remove chops from marinade. Grill for 5 minutes per side for a medium rare and 8 minutes for medium. Remove chops from grill and let rest 10 minutes before slicing. Spoon the salsa on top. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 38166,"Traditional Pork Tamales 2 1/2 pounds boneless pork butt in 1 piece, trimmed of all but a thin layer of fat 1 whole head garlic, un-peeled, cut crosswise in 1/2 1 teaspoon black peppercorns 4 large bay leaves 1 teaspoon salt 10 pounds masa (cornmeal flour) 1/4 cup water 3 heaping tablespoons baking powder 1/4 cup salt 4 cups vegetable shortening, boiled and cooled 5 whole dried California chiles 2 whole dried New Mexico chiles 2 whole dried pasilla chiles 2 pounds tomatoes 4 cloves garlic 2 teaspoons salt 2 teaspoons cumin seeds 3 tablespoons salt 2 cups water (stock saved from boiling chiles and tomatoes) 2 tablespoons vegetable shortening 1 1/2 tablespoons all-purpose flour 4 to 6 dozen dried corn husks Green olives Potatoes, peeled and cut into small pieces Carrot sticks, peeled and cut into small pieces Instructions: Pork Butt: Place pork butt in large Dutch oven or medium-size stock pot. Add garlic, peppercorns, bay leaves and salt. Add enough cold water to cover by at least 3 inches. Bring just to a boil on high heat, quickly reduce heat to medium-low, and let simmer, partly covered, skimming any froth from the top during the first 15 to 20 minutes of cooking. A piece this size should be well-cooked but not dried out in 1 1/2 to 2 hours. Remove from stock and let cool to room temperature. When cool, pull meat into fine shreds. Strain and degrease the stock. It will be easier to remove fat when thoroughly chilled. Can be kept, tightly covered, 2 days in the refrigerator, if de-greased at once, up to 1 week if you leave the top layer of fat on it until ready to use. The stock also freezes well. In a mixing bowl, combine the shredded pork with the red cl sauce. Masa: Place 10 pounds of masa in a large plastic mixing bowl. Mix 1/4 cup water with baking powder in a cup held over the bowl with the dry masa until it fizzes, then pour mixture evenly over masa. Add 1/4 cup salt and work masa with hands to mix evenly. Melt 4 cups vegetable shortening in a large saucepan and allow to cool. Pour evenly over masa and knead masa with hands again. When it starts to feel thick and compact (like fudge) it?s ready. Pat down in bowl and set aside. cl Sauce: In a large saucepan, boil chiles and tomatoes together for about 10 minutes or until softened. Drain the chiles and tomatoes and reserve the water (stock.) Set stock aside. Rinse seeds out of boiled chiles at sink. Grind garlic, 2 teaspoons salt and whole cumin with mortar and pestle. Put chiles, tomatoes, 3 additional tablespoons salt and ground ingredients together in blender and blend well. Add 2 cups of the reserved water (stock.) In a heavy, medium-size saucepan, heat 2 tablespoons vegetable oil over medium-high heat until rippling. Add flour, stirring constantly until golden. Add strained cl puree to the pan and reduce the heat to low. It will splatter, so be careful. Cook over low heat, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes. In a mixing bowl, combine the shredded pork with the cl sauce. To assemble the tamales, soak dried corn husks in warm water for about 1 hour until soft. Spread masa mixture evenly onto husk using a wooden spoon. Fill with about 2 tablespoons pork mixture and top with 1 green olive, 1 slice of potato and 1 carrot stick. Fold and tie ends with pieces of corn husk. Steam for 1 and 1/2 hours. To steam: To make a steamer, place a metal rack (such as a cooling rack) in the bottom of a large stock pot or canner. Water level should be below the rack. Lay extra corn husks over rack. Stand the tamales on the folded edge in the steamer (the open edge with be facing upward). First fill the bottom of the steamer, then start stacking tamales on top of one another. Place any extra husks on top of tamales, cover with pot lid and steam for 1 to 1 1/2 hours. Replenish boiling water if necessary during steaming, time. The tamales are done when the husk peels away easily from the filling. ","[Syrah, Tempranillo, Garnacha, Barbera]" 38167,"Gnocchi with Mushroom Alfredo Sauce 1 pound potatoes Kosher salt
2 tablespoons cake flour
1/2 ounce egg
1 tablespoon butter 1 tablespoon julienned onions 1 teaspoon minced garlic 3 ounces domestic mushrooms, sliced
1 cup heavy cream
1 tablespoon porcini powder
Pinch cl flakes
1 egg yolk
2 tablespoons shaved Parmesan 2 fresh basil leaves
Instructions: For the gnocchi: Preheat the oven to 375 degrees F. Wash the potatoes and, while still wet, coat with salt. Bake until fork tender, 45 minutes to 1 hour. Cut the potatoes in half, then scoop out the flesh and run through a ricer or food mill. Place the potatoes on a clean surface in a mound, and then make a well in the center. Place the flour and egg in the center of the well, and gently mix the flour and egg into the potatoes with a fork, being careful to avoid over-mixing. Bring the dough together gently with your hands, and then roll it out into tubes. Cut into 1-inch pieces to form the gnocchi. Chill the gnocchi until firm, 1 hour. Bring a medium pot of water to a boil. Add the gnocchi and cook until they float, 5 minutes, then drain. For the sauce: In a pan set over medium heat, add the butter, onions and garlic. Saute until tender, 5 minutes. Add the mushrooms and saute until tender, 5 minutes. Add the cream and porcini powder and bring to a boil, then reduce to a simmer for 5 minutes. Remove from the heat and slowly add the egg yolk and mix to temper. Return the pan to the heat and bring to a light simmer to thicken the sauce. Add the gnocchi and bring the sauce back to a simmer. To serve, plate the gnocchi and garnish with the Parmesan and basil. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 38168,"Pappardelle with Spring Vegetables Kosher salt 12 ounces pappardelle pasta 1 cup frozen petite green peas 2 tablespoons unsalted butter 1 bunch radishes (about 8), halved or quartered if large 2 tablespoons chopped shallot Pinch of red pepper flakes 5 cups baby spinach (about 3 1/2 ounces) 1 cup chopped mixed fresh herbs (such as parsley and chives)
1 cup chopped mixed fresh herbs (such as parsley and chives) 1 teaspoon grated lemon zest, plus the juice of 1/2 lemon Freshly ground pepper 1/2 cup part-skim ricotta cheese Instructions: 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 put the peas in a colander and drain the pasta over the peas. Place the empty pot over medium heat and add the butter, swirling to melt. Add the radishes, shallot and red pepper flakes. Cook, stirring occasionally, until the radishes are slightly softened, about 2 minutes. Add the pasta and peas along with the spinach, herbs, lemon juice, 3/4 cup reserved cooking water, 1/2 teaspoon salt and a few grinds of pepper. Cook, tossing, until the spinach is wilted and the pasta is lightly coated, gradually adding more of the reserved cooking water if needed. Mix the ricotta, lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Serve over the pasta. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 38169,"Mussels with Bacon and Rapini Bacon 8 ounces/225 g thick-cut bacon, diced Croutons 4 thick slices crusty bread 1 teaspoon pepper 1 teaspoon salt 1 teaspoon steak spice 1 tablespoon vegetable oil Mussels 1/2 head rapini 1 tablespoon olive oil 1 medium-size Spanish onion, halved and sliced 2 cups whole red cherry tomatoes 3/4 cup white wine 2 pounds/900 g mussels, scrubbed and debearded 3/4 cup water 1/4 cup chopped fresh dill 1/4 cup chopped fresh chives 2 tablespoons butter Lemon juice Salt and freshly ground black pepper Instructions: In a large skillet, cook the bacon over medium heat until crispy, about 7 minutes. Remove from pan and set aside. Add the cubed up bread to the skillet to soak up all the excess bacon fat, add pepper and let it go on medium to low heat until bread crisps up. Remove from pan and set aside. For the croutons: Chop up the bread into thick cubes. Toss with the seasonings and oil. Bake until golden and crispy. For the mussels: Bring a large pot of water to boil for 30 seconds. Add the whole rapini and blanch for 45 seconds. Remove and plunge into a bowl of ice water. Drain and roughly chop. Set aside. In another pan, add and the olive oil and onions and cook for 2 minutes, then add the cherry tomatoes and continue cooking for 5 minutes. Add the wine, cover, and cook for 2 minutes then add mussels and water and cook until they begin to open, about 5 to 7 minutes. Add the rapini to the pan of muscles and cook for 2 minutes. Remove from heat, discard unopened mussels, add bacon, dill, chives, butter, lemon juice, to taste, salt, and pepper and serve with croutons on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 38170,"Gumbo 3 tablespoons kosher salt
2 pounds cactus, cleaned and sliced
1/2 cup olive oil blend, plus more for sauteing
3 cups all-purpose flour
1 cup (2 sticks) unsalted butter
1 1/2 cups diced celery
1 1/2 cups diced onions
1 1/2 cups diced green peppers
1 1/2 cups diced red peppers
1 clove garlic, chopped
8 cups chicken stock
1 tablespoon garam marsala
1 1/2 teaspoons Cajun seasoning
1 1/2 teaspoons curry powder
2 cups chopped raw white meat chicken (2 to 3 pounds)
2 cups cooked shredded pork Instructions: Add the salt and 1 gallon water to a large pot and bring to a boil. Add the cactus and cook until it changes color, 5 to 7 minutes. Strain the cactus and let rest in the refrigerator overnight. Heat a skillet over medium heat with some oil and saute the cactus until completely dry. Reserve. In a separate pan over medium heat, start making a roux by adding the flour, butter and 1/2 cup oil. Cook, stirring continuously, until it smells like popcorn, 20 to 25 minutes. Put another large pot with some oil over medium heat. Add the celery, onions and green and red peppers, and cook until they start to brown, 5 to 10 minutes. Add the garlic and cook for 2 minutes more. Add the roux, chicken stock, garam masala, Cajun seasoning and curry powder, and stir to combine. Bring to a simmer and cook until thickened. Add the chicken, pork and reserved cactus, and simmer on low heat until the flavors have melded, at least 1 hour. ","[Chardonnay, Sauvignon Blanc, Merlot, Cabernet Sauvignon]" 38171,"Red cl-White Anchovy Caesar Salad Pizza 1 (1/4 ounce) package active dry yeast (2 1/4 teaspoons) 3/4 cup warm water (105 to 115 degrees F) 1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging 1 1/2 teaspoons salt, plus more for sprinkling 3 teaspoons olive oil, divided, plus more for brushing dough 1 tablespoon ancho chili powder White Anchovy Caesar Salad, recipe follows 1 head romaine lettuce, chopped 1 small red onion, peeled, halved and thinly sliced Spicy Caesar Dressing, recipe follows 12 white anchovies in brine Chopped cilantro leaves, for garnish 1 tablespoon prepared mayonnaise 1 tablespoon Dijon mustard 2 teaspoons pureed canned chipotles Few dashes Worcestershire sauce Few dashes hot pepper sauce 1 lime, juiced 2 tablespoons red wine vinegar 1 tablespoon capers, drained 6 anchovy fillets 8 cloves garlic, roasted Salt and freshly ground black pepper 1 1/4 cups olive oil Instructions: In a small bowl, whisk together the yeast and 1/4 cup of the warm water. Let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in large bowl with the salt. Add the yeast mixture, the remaining water, and 2 teaspoons oil, and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon oil, add the dough and turn to coat. Cover and put in a warm place until doubled in volume, about 1 to 1 1/2 hours.
Preheat the grill to medium-high. Once the dough has risen, divide it in half, and set aside half for another use or for the Grilled Shrimp and Cilantro Pesto Pizza. Then divide the half into 4 balls. Roll each ball into 8-inch circles. Brush 1 side of each circle with oil and then sprinkle with ancho cl powder and salt. Grill on both sides until golden brown. Make the salad and assemble as directed in the salad recipe. Place romaine and onions in a large bowl. Add 1/4 cup of the dressing and toss to coat. Mound the lettuce mixture onto each pizza and top with the anchovies and chopped cilantro. Serve immediately. Put all the ingredients, except the salt, pepper, and oil, in a food processor or blender. Pulse until blended, and then season with salt and pepper, to taste. With the motor running, slowly add in the oil. If the dressing is too thick, add a little water. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 38172,"Pimento Cheese Chili Fries 3 cups French fries, hot 1 cup homemade or store-bought chili, hot 3/4 cup Pimento Cheese, recipe follows 3 cups shredded extra-sharp Cheddar 1/2 cup mayonnaise
1/2 teaspoon cayenne 1/4 teaspoon garlic powder
1/4 teaspoon onion powder
8 ounces cream cheese, at room temperature Two 4-ounce jars diced pimentos, drained
1 jalapeno, seeded and minced, optional Salt and freshly ground black pepper Instructions: Top the French fries with chili, and then add dollops of the Pimento Cheese. Dig in! In a stand mixer fitted with the paddle attachment, add the cheese, mayonnaise, cayenne, garlic powder, onion powder, cream cheese, pimentos and jalapenos if using. Beat on medium speed until combined. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 38173,"Cuban Pulled Pork Tacos with Guava Glaze, Sour Orange Red Cabbage-Jicama Slaw and Chipotle Mayonnaise One 4-pound boneless pork butt 3/4 cup canola oil 1/2 cup fresh oregano leaves 10 cloves garlic, finely chopped Kosher salt 1 1/2 cups guava jelly 1/4 cup Dijon mustard 1/4 cup fresh orange juice 2 tablespoons fresh lime juice Freshly ground black pepper 16 corn tortillas, warmed Chipotle Mayonnaise, recipe follows Sour Orange, Red Cabbage and Jicama Slaw, recipe follows Fresh cilantro leaves, for serving 3/4 cup mayonnaise 2 tablespoons pureed chipotles en adobo Juice of 1/2 lime 1/2 cup fresh orange juice 1/4 cup fresh lime juice 2 tablespoons honey 1 tablespoon granulated sugar 1/2 jicama, grated on large holes of box grater 1/2 small red onion, grated on large holes of box grater 1/4 head red cabbage, grated on large holes of box grater 1 large carrot, grated on large holes of box grater 3 tablespoons chopped fresh cilantro Salt and freshly ground black pepper Instructions: For the pork: Using a paring knife, make small slits over the entire surface of the pork. Put the pork in a large roasting pan or bowl. Combine the oil, oregano, garlic and a big pinch of salt in a blender and blend until smooth. Rub into the slashes. Cover and refrigerate at least 8 hours and up to 24 hours. Whisk together the guava jelly, mustard, orange and lime juices in a bowl and season with salt and pepper. Prepare the roaster box according to manufacturer's instructions. Sprinkle the pork liberally with salt and pepper and put fat-side up on the rack over the roasting pan in the roaster box. Cook for 1 hour, flip, and cook another 2 hours. Glaze the top with the guava mixture, flip, glaze again, cover the box and cook another 30 minutes, or until the internal temperature of the pork is about 195 degrees F. You can check the meat occasionally to make sure the glaze on the top of the meat isn't burning, so you can add sufficient charcoal to keep the box hot without burning the glaze. Total cooking time will be between 4 and 5 hours. Remove the pork, tent lightly with foil and let rest 15 minutes. Pull the pork into bite-size pieces and toss with more of the guava glaze. Lay the warm tortillas on a flat surface. Smear some Chipotle Mayonnaise on each one. Fill the center with some of the pork, some of the Sour Orange, Red Cabbage and Jicama Slaw and top each with some cilantro leaves. Fold over and eat. Whisk the mayonnaise, pureed chipotles en adobo and lime juice together until smooth. Whisk together the orange juice, lime juice, honey and sugar in a large bowl. Add the jicama, onions, cabbage, carrots and cilantro and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow flavors to meld. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 38174,"Sicilian Style Spaghetti and Eggplant 2 medium eggplants 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 garlic cloves 1/2 lemon, juiced 6 fresh basil leaves Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 2 medium onions, chopped 1 fresh red cl, chopped 2 garlic cloves, minced 1 cup alfonso olives, pitted 1/2 bunch fresh basil leaves 3 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed Pinch sugar 1 tablespoon capers Kosher salt and freshly ground black pepper 1 pound spaghetti 1/2 cup freshly grated pecorino cheese Instructions: Heat a grill pan over medium heat. Slice the eggplants into 1/4-inch rounds. Toss them with 1/4 cup olive oil and some salt and pepper. Grill them until marks have formed and they are soft, about 2 to 3 minutes per side. Place them onto a paper towel lined platter. Scatter over 2 cloves of sliced garlic, drizzle with 2 tablespoons of olive oil and the lemon juice, put on a few torn basil leaves, and season it all with salt and pepper. Set aside while you make the sauce. Coat a large saute pan with olive oil and place over medium heat. Cook the onions until they are soft, about 5 minutes. Add the cl, garlic, olives and a few hand-torn basil leaves. Carefully add the tomatoes and a pinch of sugar; cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes. Add the capers, taste, and adjust the seasoning with salt and pepper. Lower the heat, cover, and keep warm. Fill a large pot with water and bring it to a boil. Add a couple of tablespoons of salt and the spaghetti. Stir to make sure the pasta doesn't stick. Cover and return to a boil. Remove cover and cook for about 6 to 8 minutes, or until the spaghetti is al dente. Drain and add the spaghetti to the tomato sauce. Add the cheese and mix well. Pile onto a platter and top it with the eggplant slices. Garnish with more basil leaves. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 38175,"Chopped Romaine and Radicchio Salad 1/4 cup freshly grated Parmesan 3 tablespoons extra-virgin olive oil
2 tablespoons whole-grain mustard
1 tablespoon Champagne vinegar
1/4 teaspoon kosher salt
2 hearts romaine lettuce
1 large head radicchio 1/4 cup chopped fresh basil
1/2 English cucumber, peeled and diced
1 avocado, pitted, flesh scooped and diced
2 cups pita chips, crushed
1/4 teaspoon salt
Instructions: To a jar with a tight-fitting lid, add the Parmesan, olive oil, mustard, vinegar and salt. Screw on the top and shake vigorously to emulsify. Set aside to let the flavors marry. In a large bowl, toss together the romaine, radicchio, basil, cucumber, avocado and pita chips. Pour the dressing over the salad, sprinkle with the salt and toss gently to coat and combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 38176,"Prosciutto Lamb Burgers 1/2 cup plain dried bread crumbs 1/4 cup chopped fresh flat-leaf Italian parsley 1 large egg, lightly beaten 2 tablespoons whole milk 1/2 cup grated Pecorino Romano 1/4 cup chopped sun-dried tomatoes 3/4 teaspoon salt 3/4 teaspoon freshly ground black pepper 1 pound ground lamb 6 large slices prosciutto, sliced medium-thin (for wrapping the burgers) 1/4 cup olive oil Fresh basil leaves, for topping each burger Fresh tomato slices, for topping each burger Extra-virgin olive oil, for drizzling Balsamic vinegar, for drizzling Instructions: In a large bowl combine the bread crumbs, parsley, egg, milk, cheese, sun-dried tomatoes, salt, and pepper, Stir to combine. Add the lamb and stir until incorporated. Divide the mixture into 6 (1-inch) thick burgers. Place the slices of prosciutto on a cutting board or piece of parchment paper. Place 1 lamb burger in the center of each slice of prosciutto and wrap the prosciutto around the burger. Place a large, heavy skillet over medium heat. Add the olive oil and heat for 2 minutes. Place the lamb burgers, prosciutto-covered side down in the pan and cook over medium heat until the prosciutto is golden, about 6 to 8 minutes. Turn the burgers and finish cooking, about 6 to 8 minutes more. Remove the burgers from the pan and place on a serving platter or individual plates. Top each burger with 2 to 3 basil leaves, 1 to 2 slices of tomato, and a drizzle of extra-virgin olive oil and balsamic vinegar. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 38177,"Spicy Lobster with Fettuccine and Anchovy Breadcrumbs 2 cups all-purpose flour, plus more for dusting and rolling Kosher salt
3 large eggs plus 1 yolk
One 2- to 3-pound live lobster Kosher salt
3 tablespoons canola oil
1 small Spanish onion, finely diced
4 cloves garlic, finely chopped
Pinch Calabrian cl flakes
1/2 cup white wine
One 28-ounce can plum tomatoes, with their juices
1/4 cup chopped fresh flat-leaf parsley 2 teaspoons finely chopped fresh oregano
Zest of 1 lemon
Kosher salt and freshly ground black pepper
1/4 cup olive oil 4 cloves garlic, finely chopped
4 anchovies, chopped
1 cup fresh breadcrumbs
1/4 cup chopped fresh flat-leaf parsley
Zest of 1 lemon
Kosher salt and freshly ground black pepper
Instructions: For the fettuccine: Add the flour and a big pinch of salt to a food processor; pulse to combine. Whisk the eggs and egg yolk in a bowl. With the machine running, drizzle in the egg mixture until the dough is just about cohesive. Transfer the dough to a lightly floured board and knead until smooth, about 5 minutes. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 24 hours. Set up an electric or hand-cranked pasta machine with the rolling attachment set to the widest setting. Cut the dough into quarters. Dust 1 piece lightly with flour and press or pound it into a thick, flat oval. Pass it through the roller 2 or 3 times. Fold it in thirds, like a letter, and roll it through again, flouring if necessary. Turn the roller to the next setting, and repeat the rolling and folding. After that, simply run the dough through on increasingly thinner settings until you reach the second thinnest setting, flouring as needed. If the piece of dough gets too long to work with comfortably, cut it in half. The final piece should be about 12 inches long. Cover the dough with plastic wrap or a clean towel, and repeat with the remaining dough. Line a baking sheet with parchment paper. Using the pasta machine's fettuccine cutting attachment, cut a sheet of pasta. Swirl the noodles into a nest on the baking sheet. Repeat with the remaining sheets of dough. For the spicy lobster sauce: Prepare an ice bath large enough to hold the lobster. Bring a large pot of salted water to a boil. Kill the lobster by plunging a knife between the lobster's eyes and cutting down through the head. Put the lobster in the boiling water and cook until three-quarters done, about 8 minutes for a 2-pound lobster, and up to 12 minutes for a 3-pound lobster. Using tongs, transfer the lobster to the ice bath. Reserve at least 2 cups of the lobster cooking water. When cool enough to handle, shell the lobster and cut the meat into big chunks. Set aside. Heat the canola oil in a large high-sided saute pan over high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cl flakes; cook for 1 minute. Add the wine and a cup of the lobster cooking water; cook until reduced by half. Add the tomatoes and bring to boil. Reduce the heat and simmer, stirring occasionally, until the tomatoes are soft and the liquid is reduced, about 20 minutes. Mash the tomatoes using a potato masher. Continue cooking until the mixture thickens to a sauce consistency, about 15 minutes. Stir in the parsley, oregano and lemon zest. Taste and season with salt and pepper. For the anchovy breadcrumbs: While the sauce cooks, heat the olive oil in nonstick saute pan over medium heat until it shimmers. Add the garlic and anchovies; cook for 1 minute. Add the breadcrumbs and cook, stirring constantly, until golden brown, about 3 minutes. Fold in the parsley and lemon zest, and season with salt and pepper. To cook the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 2 minutes. Drain. To finish the dish: While the pasta cooks, stir the lobster into the sauce and cook for 2 to 3 minutes. Add the pasta to the sauce and toss, adding some more of the lobster cooking water to flavor and thin the sauce slightly if desired. Transfer to a large shallow bowl, top with the breadcrumbs. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 38178,"Rockfish with Tomatoes, Capers, Lemon, Artichokes, and Fennel 3 large globe artichokes 1/2 lemon, juiced, plus 2 lemons, zested and juiced 1 tablespoon extra-virgin olive oil, plus 1 tablespoon 2 bulbs fennel, finely sliced lengthwise Salt and pepper 2 tablespoons peanut oil 6 (6-ounce) rockfish or halibut fillets 6 cloves garlic, peeled and blanched in 3 changes water, then sliced 4 plum tomatoes, peeled, seeded, and large diced 1 cup dry white wine 1 cup fish or chicken stock, optional 2 tablespoons capers 1 tablespoon chiffonaded basil leaves Instructions: Trim the artichoke leaves and stems and blanch in salted, boiling water with a little of the lemon juice. Use only enough water to cover. When tender remove from the water, cool, and clean. Save the leaves for another use. Discard the hairy choke and save the hearts and stem for the dish. Slice into 1/8-inch slices. In a saute pan over high heat, add 1 tablespoon olive oil and saute the fennel in it until tender. Add salt and pepper, to taste, remove and keep warm. Wipe out the saute pan and add in the peanut oil and bring to medium high heat. Salt and pepper the fillets and brown on 1 side about 5 minutes. Turn and saute 2 more minutes and remove from the pan. Add the sliced garlic and 1/2 of the remaining olive oil and cook 2 minutes. Add the sliced artichokes and saute until starting to brown. Add the tomatoes, white wine, stock, lemon zest and juice, and remaining olive oil and reduce the liquid by 1/4. Return the fish to the mixture, add the capers and basil, and check salt and pepper. Cook 2 more minutes until fish is just flaky and check salt and pepper. Divide the fennel among 6 warm dinner plates and top with the fillets. Sauce with the vegetable mixture and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 38179,"Steak with Cherry Tapenade 1 teaspoon ground coriander 1 teaspoon ground cumin Kosher salt 1 1 1/4- to 1 1/2-pound tri-tip steak, trimmed 3 tablespoons extra-virgin olive oil 1 pound tricolor baby potatoes Freshly ground pepper 8 ounces Bing cherries, pitted and finely chopped 1/4 cup chopped fresh parsley 3 scallions, thinly sliced 1 1/2 teaspoons sherry vinegar Instructions: Preheat the oven to 425 degrees F. Combine 1/2 teaspoon each coriander, cumin and salt in a small bowl. Sprinkle the spice mixture all over the steak and rub into the meat. Heat a large ovenproof skillet over medium-high heat; add 2 tablespoons olive oil. Add the steak and cook until browned, about 1 minute per side. Scatter the potatoes around the steak and stir to coat in the oil; season with salt and pepper. Transfer the skillet to the oven and roast until the potatoes are tender and a thermometer inserted sideways into the center of the steak registers 125 degrees F for medium rare, about 20 minutes. Remove the steak to a cutting board; let rest 10 minutes. Return the potatoes to the oven and roast until crisp, about 5 more minutes. Combine the cherries, 2 tablespoons parsley, 1 sliced scallion, the vinegar and the remaining 1 tablespoon olive oil and 1/2 teaspoon each coriander and cumin in a bowl. Season with salt and pepper. Transfer the potatoes to a large bowl. Add the remaining 2 sliced scallions and 2 tablespoons parsley; toss. Slice the steak against the grain; top with the cherry tapenade. Serve with the potatoes. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 38180,"Flan 2 cups fat-free evaporated milk 2 cups fat-free sweetened condensed milk 1 teaspoon vanilla extract 3 egg whites 3 whole eggs 1/2 cup pure cane sugar Instructions: Preheat the oven to 325 degrees F.
In a bowl, beat together the evaporated milk, condensed milk, vanilla extract, egg whites, and whole eggs. Set aside. In a medium saute pan on medium heat, heat the sugar until syrup-like and brown in color, about 8 to 10 minutes. Keep stirring the sugar as it can burn easily. Pour the melted sugar caramel into a 9 by 13-inch baking dish, coating around the bottom and sides. Pour in the milk mixture. Place the entire baking dish in a larger dish filled halfway up the smaller baking dish with water, but be sure not to let any water spill into the flan mixture. Cover with foil. Bake in the oven for 45 minutes to 1 hour, or until the custard is set. Let the custard cool 2 hours before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 38181,"Portobello and Spinach Bolognese 1 ounce dried porcini mushrooms or mixed wild mushrooms 2 cups water or chicken stock 2 tablespoons extra-virgin olive oil 3 tablespoons butter, cut into pieces 4 large portobello mushrooms, gills scraped, cut into 1/4-inch dice 1 medium onion, chopped 1 small carrot, peeled and finely chopped or grated 1 small rib celery, finely chopped 3 to 4 large cloves garlic, finely chopped 1 fresh bay leaf 1 (10-ounce) box organic chopped frozen spinach, defrosted and wrung dry in kitchen towel Salt and freshly ground black pepper Freshly grated nutmeg, to taste 1/4 cup tomato paste 1 cup dry white wine 1 cup whole milk 1 pound pappardelle or fettuccine pasta A handful fresh flat-leaf parsley, finely chopped Grated Pecorino-Romano cheese Instructions: Place the dried mushrooms in small pot and cover with water or chicken stock. Bring to a boil, then reduce the heat to low and steep. Heat a heavy pot over medium to medium-high heat with 2 turns of the pan extra-virgin olive oil. When hot, add the butter and melt into the oil then add portabellas. After 6 minutes, add the onions, carrots, celery, garlic, and bay leaf. Saute until tender, 15 minutes, then separate and add spinach. Season the spinach mixture with salt, pepper, and nutmeg. Stir in the tomato paste and cook 1 minute. Deglaze with wine. Remove the dried mushrooms from the steeping liquid. Chop the mushrooms and stir into the sauce. Add the steeping liquid, reserving the last few spoonfuls as any grit on the mushrooms will have settled at the bottom. Stir in the milk. Simmer over low heat 20 minutes. Cool completely and store for a make-ahead meal. Reheat the dish over medium heat. Add a little stock or milk to loosen the sauce up again. Bring a large pot of water to a boil, salt the water and cook the pasta to al dente. Drain the pasta and toss with sauce. Serve in shallow bowls, topped with parsley and Pecorino cheese. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 38182,"Sweet Onion Potatoes Au Gratin 2 tablespoons butter 1 large or 2 medium sweet onions, such as Vidalia, thinly sliced Salt and freshly ground black pepper 1/2 teaspoon ground thyme 1 bay leaf, fresh or dried 2 pounds baby Yukon gold potatoes or fingerling potatoes 1/2 to 2/3 cup heavy cream 1/2 cup grated Parmigiano-Reggiano 1/2 pound brick Gruyere or Swiss cheese, shredded Instructions: Heat a small skillet with the butter over medium heat. Add the onions, season with salt ground thyme, bay leaf and cook until very soft and sweet and lightly caramelized, 20 minutes. Season with salt and pepper, to taste, and discard the bay leaf. While the onions cook, put the potatoes in a medium pot and cover with water. Bring to a boil, then salt the water and cook to tender, 12 to 15 minutes. Drain and return the potatoes to the hot pot. Mash the potatoes with the cream and Parmesan and season with salt and pepper, to taste. Preheat the broiler. Arrange the mashed potatoes in individual gratin dishes or 1 shallow casserole. Top the potatoes with the onions and Gruyere cheese. Put them on a sheet pan and brown under a hot broiler until bubbly, about 2 minutes. Remove from the oven and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 38183,"Avocado and Goat Cheese Omelet 5 Tablespoons vegetable oil divided 1 large red bell pepper cut into 1-inch squares 8 large eggs divided 1/2 cup milk divided 1/2 tsp salt divided 1/2 teaspoon ground black pepper divided 2 fully ripened avocados from Mexico halved, pitted, peeled, sliced and cut into thirds 4 ounces goat cheese divided Instructions: In large skillet over medium heat, heat 1 teaspoon of oil. Add peppers; cook and stir until just tender, about 4 minutes; set aside. In a bowl, combine 2 eggs, 2 tablespoons milk and 1/8 teaspoon each of salt and pepper; beat until frothy. Heat 1 teaspoon oil in a medium skillet over medium heat. Add egg mixture; cook, lifting edges to allow mixture to flow under cooked portion until surface looks set and center is firm. On one half of the omelet, arrange 1/4 of the peppers, goat cheese and avocado. Fold uncovered half of omelet over filling; slide onto serving plate. Repeat with remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 38184,"Chicken Marsala 4 skinless, boneless, chicken breasts (about 1 1/2 pounds) All-purpose flour, for dredging Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 4 ounces prosciutto, thinly sliced 8 ounces crimini or porcini mushrooms, stemmed and halved 1/2 cup sweet Marsala wine 1/2 cup chicken stock 2 tablespoon unsalted butter 1/4 cup chopped flat-leaf parsley Instructions: Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once \u2013 do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm. Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving. ","[Barolo, Barbaresco, Chianti, Rioja]

" 38185,"Chia Limeade 3 tablespoons chia seeds 1/2 cup sugar 1 cup fresh lime juice 1/4 cup fresh mint leaves, loosely packed Instructions: In a medium bowl, mix the chia seeds with 1 cup cold water. Let stand 15 minutes. Drain and rinse the seeds. Mix 4 cups cold water and the sugar in a medium pitcher, stirring until the sugar dissolves. Add the lime juice and stir to combine. Mix in the chia seeds. Garnish with mint leaves and serve over ice. ","[Viognier, Vermentino, Sauvignon Blanc, Albari?o]" 38186,"Sweet Temptation Ribs: Tamarind-Glazed Spare Ribs 2 (2-pounds) racks pork spare ribs 1/2 teaspoon fennel seeds 1/2 teaspoon cumin seeds 1 cl de arbol, optional 2 tablespoons brown sugar 2 tablespoons paprika 2 tablespoons kosher salt 3 tablespoons peanut oil 1/2 teaspoon freshly cracked peppercorns 1/2 cup minced shallots 2 tablespoons minced garlic 2 tablespoons minced fresh ginger 1/4 cup whiskey 2 tablespoons tamarind paste, such as Neera brand, see Cook's Note* 3 tablespoons sweet soy or kecap manis or stir together 11/2 tablespoons each ketchup and soy sauce, see Cook's Note* 2 tablespoons ketchup Instructions: The day before you want to eat the ribs, line a baking sheet with some heavy-duty aluminum foil, and set a cooling rack on the sheet. Wash the rib racks and then thoroughly pat them dry with paper towels and place them on the rack. To make the dry rub: Set a small skillet (I used a cast iron one) over medium heat. Add the fennel seeds, cumin seeds and cl, if using. Toast the spices, shaking often, until the seeds darken a touch, release their aroma, and smoke ever so slightly. Pour the seeds and the cl into a pestle and mortar or a spice grinder and grind until fine (break the cl up with your hands first if using a spice grinder). Add the brown sugar, paprika and 2 tablespoons salt and stir to combine, smoothing out any lumps in the sugar. Sprinkle half of the rub over the ribs and massage into the meat evenly. Flip the ribs over and massage the remaining rub into the meat. Cover the ribs tightly with plastic wrap, and refrigerate overnight. To make the glaze: In a medium saucepan over medium-high heat, warm the peanut oil until shimmering. Add the peppercorns and cook for 30 seconds. Add the shallots, garlic and ginger. Cook until the shallots soften and turn slightly golden, about 5 minutes. Turn the heat off and add the whiskey. Turn the heat back on, and cook until the whiskey has mostly evaporated. Then add 1/2 cup of water, the tamarind, sweet soy and ketchup. Stir together, and reduce the heat until the mixture is at a simmer. Cook until the mixture has thickened slightly, about 10 minutes. Set aside until you're ready to use it. When you're ready to cook, preheat the oven to 350 degrees F. Pull the ribs out of the refrigerator and leave on the counter as the oven heats up. Then, remove the plastic wrap from the ribs. Roast the ribs until the meat is tender, about 1 1/2 hours, rotating the pan halfway through to ensure even cooking. Pull the ribs out of the oven and turn it up to 425 degrees F. Brush the tamarind sauce liberally on both sides of the rib racks, and return the ribs to the oven for about 10 more minutes. Brush with sauce one more time and serve with plenty of napkins! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38187,"Sage Potatoes Au Gratin 3 tablespoons unsalted butter 2 cups heavy cream Kosher salt 10 fresh sage leaves 1 pound (about 2 medium) russet potatoes Cayenne pepper, to taste 1/2 cup grated manchego cheese (about 2 ounces) Instructions: Preheat the oven to 400 degrees F. Coat a 2-quart baking dish with 1 tablespoon butter. Bring the cream, 1/2 teaspoon salt and the sage to a simmer in a large saucepan over medium-low heat; cook 10 minutes. Meanwhile, peel the potatoes and slice 1/8 inch thick (use a mandoline, if you have one). Cover the bottom of the prepared dish with about one-quarter of the potatoes, overlapping the slices. Season with salt and cayenne pepper and sprinkle with one-third of the cheese. Repeat the layers 2 more times (potatoes, salt, cayenne, cheese), ending with a layer of potatoes. Strain the cream, discarding the sage. Pour the cream into the dish and press the potatoes down. Cut the remaining 2 tablespoons butter into pieces and dot over the potatoes. Cover with aluminum foil and transfer to the oven; reduce the oven temperature to 350 degrees F and bake 40 minutes, then uncover and bake until golden and bubbly, about 20 more minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38188,"Zucchini Boats Stuffed with Cheesy Grits 4 zucchini 3 tablespoons unsalted butter
1 1/4 cups chicken stock
One 15.5-ounce can hominy, liquid drained and 3/4 cup reserved 1/2 cup grits or coarse-ground polenta
One 4-ounce jar pimientos, drained
1/2 cup frozen lima or butter beans, defrosted
3 tablespoons chopped fresh chives 1 cup grated pepper jack cheese
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Cut each zucchini in half lengthwise to create 2 long pieces. Scrape a small, ideally pointed spoon down the center of the zucchini halves to remove and discard the flesh, leaving about 1/4 inch of flesh intact. Place the zucchini boats on the prepared baking sheet. Place a saucepot over medium heat and add the butter. Heat until melted, then brush the cavities of the zucchini boats with the butter. Add the chicken stock and reserved hominy liquid to the remaining melted butter and heat until simmering. Whisk in the grits and reduce the heat to medium-low. Cook, stirring occasionally, until the grits have softened and thickened, about 15 minutes. Stir in the pimientos, beans, chives, 1/2 cup cheese and 1/2 cup hominy (save the remaining hominy for another use). Season to taste. Remove from the heat and allow to cool briefly. (The grits will continue to thicken as they cool.) Sprinkle the zucchini boats with salt and pepper. Spread about 1/4 cup of the grits into each zucchini boat, mounding the filling over the edges. Sprinkle the remaining cheese over the boats. Roast until the boats have softened and the cheese just starts to brown, 20 to 25 minutes. Sprinkle with the fresh parsley and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 38189,"Quick Cocktail Sauce 1/2 cup of ketchup 2 tablespoons horseradish Worcestershire sauce 1 lemon Tabasco sauce, to taste Instructions: In small bowl combine ketchup, horseradish, a dash of Worcestershire, a squirt of lemon, and a dash of Tabasco sauce. Chill and serve. ","[Chardonnay, Riesling, Gewrztraminer]" 38190,"Pesto Sauce 2 cups fresh basil leaves 1/2 cup fresh Italian parsley 1/4 cup fresh chervil 1 to 11/2 cups extra-virgin olive oil 5 tablespoons pine nuts 4-5 cloves garlic, peeled Salt and freshly ground pepper, to taste 5 anchovies, preserved in salt or olive oil 3 tablespoons freshly grated Parmigiano-Reggiano cheese 3 tablespoons freshly grated Pecorino Romano cheese Instructions: Put the basil, parsley, chervil, olive oil, pine nuts, garlic cloves, salt and pepper, and the anchovies in a food processor. Blend coarsely, stopping from time to time to scrape down the sides. When the ingredients are well blended, pour them into a bowl and add the grated cheeses. (If combining the pesto with pasta, add a tablespoon of the cooking water to the pesto to thin out.) ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 38191,"Grilled Caponata 1 medium eggplant, cut in rounds 1 large red onion, cut into 1/4-inch thick slices 4 plum tomatoes, cut in rounds Olive oil Salt and freshly ground black pepper 1/4 cup pitted kalamata olives 2 tablespoons capers, drained 2 tablespoons golden raisins 2 tablespoons pine nuts, toasted 1 tablespoon chopped garlic 1/4 teaspoon red pepper flakes 1/4 cup red wine vinegar 2 teaspoons honey 1/4 cup finely chopped flat-leaf parsley Instructions: Heat your grill to high. Brush the eggplant, onion slices and tomatoes with olive oil and season each type of vegetable with salt and pepper, to taste. Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove to a cutting board and cut into quarters. Remove the vegetables from the grill to a cutting board and cut into 1/2-inch pieces. Transfer the vegetables to a medium bowl and add the olives, capers, raisins and pine nuts. Mix together the garlic, red pepper flakes, vinegar and honey in a small bowl and season with salt and pepper, to taste. Slowly drizzle in 1/4 cup of olive oil and whisk until emulsified. Pour the dressing over the vegetables, add the parsley and stir gently to combine. Let the salad sit at room temperature for at least 30 minutes and up to 2 hours before serving. ","[Barolo, Chianti, Tempranillo, Garnacha]" 38192,"Ginger Cookies 2 cups all purpose flour 3/4 teaspoons baking soda 1/4 teaspoon salt 2 teaspoons Ground Ginger 1/2 teaspoon Ground Saigon Cinnamon 1/8 teaspoon Ground Cloves 1/2 cup (1 stick) butter 1/3 cup Stevia In The Raw? Bakers Bag Instructions: Preheat oven to 350F. Combine flour, baking soda, salt, ginger, cinnamon and cloves in a medium bowl; set aside. Beat butter, Stevia in the Raw?, and 1/4 cup Sugar in the Raw? in a large bowl with mixer at medium high speed until well mixed. Beat in egg and corn syrup until smooth. Stir in flour mixture. Refrigerate dough 1 to 2 hours or until easy to handle. (See Tip below.) Place to 1/2 cup Sugar in the Raw? in a small dish. Shape dough into 3/4-inch balls; roll in sugar. Place balls 2 inches apart on greased cookie sheets. Bake 7 to 10 minutes or just until edges begin to brown. (Do not overbake or cookies will be dry.) Cool 1 minute on baking sheet, then remove to wire racks to finish cooling. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 38193,"Sloppy Joe and Macaroni Casserole 3 tablespoons dark brown sugar 3 tablespoons red wine vinegar 3 tablespoons Worcestershire sauce One 15-ounce can tomato sauce 2 tablespoons EVOO 1 1/2 pounds ground beef (80-to-85-percent lean) Kosher salt and freshly ground pepper 3 to 4 cloves garlic, finely chopped 1 red bell pepper, seeded and finely chopped 1 onion, finely chopped 1 cup beef broth 12 ounces elbow macaroni with ridges 2 cups shredded yellow Cheddar 1/2 cup chopped crisp deli-style dill pickles Instructions: Preheat the oven to 400 degrees F. Combine the brown sugar, vinegar, Worcestershire sauce and tomato sauce in a small bowl. Heat the EVOO in a large skillet or Dutch oven over medium-high heat. Add the beef and cook until well browned. Season with salt and lots of pepper. Add the garlic, bell peppers and onions and cook, stirring, for 5 minutes. Pour the tomato mixture over the beef, add the beef broth and stir until well combined. Simmer until thickened, 5 to 10 minutes. Meanwhile, cook the macaroni in a large pot of salted boiling water until not quite tender, about 5 minutes. Drain and add to the sauce. Pour the mixture into a casserole dish and top with the cheese. Bake until the casserole is bubbling and the top is browned. Top with the pickles and serve from the dish. ","[Merlot, Pinotage, Tempranillo, Garnacha]" 38194,"Chocolate-Pistachio Biscotti 1 1/2 cups shelled pistachios 1/2 stick (4 tablespoons) unsalted butter, melted 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 3 large eggs plus 1 large egg yolk 3 cups all-purpose flour, plus more as needed 1 1/3 cups sugar 2 teaspoons baking powder 1 1/4 cups chocolate chips Instructions: Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper; set aside. Place the pistachios on a rimmed baking sheet and toast in the oven, shaking the baking sheet occasionally, until fragrant, about 10 minutes. Remove to a cutting board and allow to cool slightly. Roughly chop, then cool completely. In a mixer, beat together the butter, vanilla, salt, eggs and egg yolk. Add the flour, sugar and baking powder and mix on low until a rough dough begins to form. Add the pistachios and chocolate chips and continue to mix. If the dough seems dry, add some cold water a teaspoon at a time. If the dough is too wet, add a pinch of flour. Turn the dough out onto a lightly floured cutting board and knead gently to make sure the chocolate chips and pistachios are evenly distributed. Divide the dough in half, and shape each into a 10-by-3-inch log. Place onto one of the prepared baking sheets and bake until golden, about 30 minutes. Reduce the oven temperature to 300 degrees F. Let the biscotti rest until cool enough to handle, about 10 minutes. Slice the logs into 3/4-inch pieces, and arrange them on the baking sheets, cut-side down. Bake until toasted and golden on top, about 25 minutes. Flip them over and continue to bake until dry and just barely golden brown, another 25 minutes. Transfer to a rack to cool completely, about 15 minutes. Biscotti will keep in an airtight container for 2 weeks. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 38195,"Little Red's Favorite Fruit Frappe 1 1/2 cups Tropicana Orange Strawberry Banana Juice 3/4 of a ripe banana 3/4 cup of strawberries 1 1/2 teaspoon vanilla extract 1 1/2 cups frozen low-fat vanilla yogurt 3/4 cup ice cubes Whole strawberries for garnish Instructions: Put juice, banana, strawberries and vanilla extract in the blender. Blend for 20 to 30 seconds on puree settings until smooth. Add yogurt and ice. Blend about 30 seconds or until the yogurt is well blended and ice is slightly crunchy. Serve in tall glasses and garnish with a big red strawberry. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 38196,"Filet Mignon Sandwiches Two 6-ounce, 2-inch-thick pieces filet mignon Salt and freshly ground black pepper
4 tablespoons plus 2 teaspoons unsalted butter 2 tablespoons olive oil
1 clove garlic, smashed
2 leeks, cleaned thoroughly and thinly sliced
2 teaspoons chopped fresh tarragon
1/2 cup red wine
1 teaspoon truffle oil
2 brioche buns, sliced in half
Instructions: Begin by tying the filet mignon pieces: Lay the meat on a cutting board and wrap a piece of twine around the outside of each piece. Pull the twine tightly so that the meat is secure and tie a knot. Sprinkle both sides of the meat generously with salt and pepper. In a medium saute pan over high heat, add 2 tablespoons of the butter, the olive oil and garlic. When the butter begins to bubble, add the filet mignon pieces. Tip the pan slightly and baste the tops with the butter and olive oil. Cook until deeply browned, about 3 minutes, and then flip and continue cooking and basting on the other side. Next, turn the pieces on their sides and cook the edges until brown. Add the leeks and 2 tablespoons of the butter and saute until the leeks are soft, about 4 minutes; add the tarragon. Turn the heat to high and add the red wine. Let the sauce reduce by half, lower the heat to simmer and add the truffle oil. Place another saute pan on high heat. Spread the remaining 2 teaspoons butter onto the brioche halves and place in the pan until slightly browned, about 2 minutes. To serve, slice the filet mignon on the bias and place some slices onto one half of each brioche bun. Top with some sauce, leeks and the other half of each bun. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 38197,"Pan Seared Chicken, Strawberry Avocado Relish 1/4 cup grapeseed oil Four to six 8-ounce chicken breasts, skin on 1 tablespoon Cajun spice 4 tablespoons butter, at room temperature 1 tablespoon grapeseed oil 1/4 cup diced red onion 1/3 cup small diced, blanched potatoes 2 tablespoons rice wine vinegar Juice of 1 lemon 1 cup strawberries, quartered 1/2 cup avocado, medium diced 1/2 cup grape tomatoes, quartered 1 teaspoon sea salt 1/2 teaspoon ground white pepper Instructions: For the chicken: Preheat the oven to 375 degrees F. Heat a large skillet over medium-high heat with the oil; allow the skillet to warm. During this time, sprinkle both sides of the chicken with the seasoning. Add the chicken to the heated oil, skin side first. Allow the chicken to sear on the skin side for 3 to 4 minutes, then reduce the heat to medium and continue to cook for 2 minutes. Flip and repeat the process for 4 to 5 minutes, then finish the chicken in the oven until it reaches 160 degrees F internally. Once cooked, remove the chicken from skillet and allow to rest. Then add the butter and stir into the pan sauce. For the relish: Over medium heat, warm a saute pan and the oil. Then add the onions and potatoes, cooking for 2 minutes. Next, add the vinegar and lemon juice, then cook to reduce the liquid for 1 minute. After reducing, add the strawberries, avocado, tomatoes, salt and pepper, and cook for final 1 minute. Remove and portion to platter or plates. Place the chicken atop the relish to serve and finish with butter sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 38198,"Greek Salad 3 vine ripe tomatoes, cut into chunks 1 red onion, thinly sliced 1/2 European seedless cucumber, cut into bite-size chunks 1 small red bell pepper, seeded and chunked 1 small green bell pepper, seeded and chunked 1 cubanelle pepper, seeded and chunked 1 cup Kalamata black olives Several sprigs fresh flat-leaf parsley, about 1/2 cup 2 (1/4 pound) slices imported Greek feta 1/4 cup (a couple of glugs) extra-virgin olive oil 3 tablespoons (3 splashes) red wine vinegar 1 teaspoon dried oregano, crushed in palm of your hand Coarse salt and black pepper Pita breads Instructions: Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 38199,"Involtini with Castagne e Prosciutto: Beef and Prosciutto Rolls with Chestnuts 2 pounds beef, cut into 8 thin slices (see Cook's Note) 8 cooked ham slices (prosciutto cotto) 24 chestnuts, boiled, peeled and halved Salt and freshly ground black pepper 4 tablespoons extra-virgin olive oil 1 onion, chopped Sprig of fresh rosemary 2 cups white wine Instructions: Lay the slices of beef flat on a worktable and put a slice of ham on each. Place 3 to 4 pieces chestnuts on each slice of ham, and season with salt and pepper. Roll up each slice of beef and secure with toothpicks. Heat the extra-virgin olive oil in a large pan. Add the onion and the sprig of rosemary. Add the beef and sear on all sides. Add the wine, and cook for a few minutes on medium heat. Season with salt. Add the remaining chestnuts to the pan, breaking up some of them to thicken the sauce. Let the sauce reduce. Remove the pan from the heat, and let rest for a few minutes with the lid on. Serve warm. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 38200,"Quesadilla with Goat Cheese, Asparagus, Mushrooms and Roasted Tomatillo Salsa 4 tablespoons olive oil 2 cups chopped asparagus 2 cups chopped baby bella mushrooms 1 cup chopped sweet onion 1/4 cup chardonnay Salt and freshly ground black pepper 5 tomatillos 3 serrano chiles 1 whole clove garlic 12 corn tortillas 1 cup grated Monterey jack cheese 1 cup goat cheese 1/2 cup chopped fresh cilantro Instructions: Heat a large skillet over medium heat and add 2 tablespoons olive oil. Saute the asparagus, mushrooms and onions, about 4 minutes. Add the wine and some salt and pepper. Reduce the heat to low and simmer, about 5 minutes. Remove from the heat. Wrap the tomatillos and chiles in aluminum foil and place over an open flame for about 5 minutes on each side. Transfer to a blender with the garlic clove and 1/3 cup water. Blend until smooth. Taste and season with salt and pepper. Wrap the tortillas in a clean, damp dishcloth and place in the microwave for 2 minutes. Fill each tortilla with a little jack cheese and about 1 tablespoon asparagus filling. Fold in half like a taco. Heat a large saute pan over medium-high heat and add the remaining 2 tablespoons olive oil. Pan-fry the folded quesadillas in batches until golden and crispy, about 3 minutes on each side. Set aside on paper towels to drain any oil. Serve each quesadilla with some goat cheese crumbled on top and garnish with fresh cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 38201,"Fried Scallops with Bibb and Fennel Salad 2 tablespoons vegetable oil, plus more for frying 1 small bulb fennel, thinly sliced, plus fronds for topping 1 1/4 pounds medium sea scallops, \foot\ muscle removed 3/4 cup buttermilk Kosher salt and freshly ground pepper 1/2 cup fresh parsley 1 tablespoon white balsamic vinegar 1/3 cup coarse cornmeal 1/3 cup self-rising flour 1 head Bibb lettuce 2 radishes, thinly sliced 1/4 cup chopped chives Instructions: Heat 2 inches vegetable oil (about 3 1/2 cups) in a 10-inch cast-iron skillet until a deep-fry thermometer registers 375 degrees F. Soak the sliced fennel in a bowl of ice water; set aside. Toss the scallops with 1/2 cup buttermilk and a pinch of salt and pepper in a bowl; set aside. Make the dressing: Puree the remaining 1/4 cup buttermilk and 2 tablespoons vegetable oil with the parsley, vinegar, 1/2 teaspoon salt and a few grinds of pepper in a blender until smooth; set aside. Mix the cornmeal, flour and 1/2 teaspoon salt in a shallow baking dish. Drain the scallops from the buttermilk, dredge in the cornmeal mixture to coat and transfer to a plate. Fry the scallops in two batches until golden brown, 3 to 4 minutes. Remove with a slotted spoon and transfer to a rack set on a baking sheet; season with salt. Return the oil to 375 degrees F between batches. Drain the fennel and pat dry with paper towels. Combine the fennel, lettuce, radishes and chives in a large bowl. Add the dressing and toss; season with salt and pepper. Divide the salad among bowls and top with the scallops and fennel fronds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 38202,"Garlic Roasted Grits 3 cups chicken stock 1 cup coarse stone-ground white grits 1 cup milk 10 cloves slow roasted garlic, chopped, recipe follows Salt and pepper 1 head garlic Olive oil Instructions: In a heavy, large saucepan, bring chicken stock to a boil. Add grits gradually, in a constant slow stream and whisk continually. Reduce the heat to a low simmer and stir frequently until water is almost absorbed, about 15 minutes. Stir in the milk and simmer, while still stirring occasionally, for 30 minutes. Add roasted garlic and season with salt and pepper. Serve immediately. Preheat oven to 300 degrees F. Break apart the garlic cloves and remove the outer paper but leave on the skin. Toss in a baking pan with olive oil. Roast in oven for 30 minutes. Remove from oven and let cool. Squeeze garlic clove out of the skin. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38203,"Hazelnut Brownie Bites 1 stick butter, softened, plus extra for greasing 1 cup turbinado sugar 1/2 vanilla bean, split and seeds scraped 1/4 teaspoon vanilla extract 2 eggs 1/4 cup all-purpose flour, plus extra for dusting 1/4 cup cake flour 1/4 cup unsweetened cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1/3 cup chopped hazelnuts 1 stick butter, softened 2 cups powdered sugar 2 tablespoons grenadine Instructions: Preheat oven to 350 degrees F.
Line an 8 by 8 inch baking pan with parchment paper. Lightly grease and flour.
In a standing mixer with the paddle attachment, cream together butter, sugar, vanilla seeds and vanilla extract. Add eggs and mix until well incorporated.
Mix together the dry ingredients and slowly add it to the egg mixture. Mix until well incorporated.
Pour the batter into prepared pan and spread evenly, add hazelnuts to the top.
Bake for 22 to 25 minutes until brownies are set and begin to pull away from the side.
Remove from oven and let cool on wire rack. Once cooled, remove brownies from pan and cut into 1 1/2-inch squares for individual bites.
In a large bowl, use an electric mixer to cream butter and slowly add the powdered sugar. Add grenadine and mix until a frosting consistency is reached. Place frosting in a piping bag and pipe onto individual brownie bites. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 38204,"Sweet Potato Chess Pie 1 1/4 cups all-purpose flour, plus more for dusting 1 tablespoon granulated sugar 1/2 teaspoon salt 4 tablespoons cold vegetable shortening 6 tablespoons cold unsalted butter, cut into small pieces 1 tablespoon apple cider vinegar 2 medium sweet potatoes (about 1 pound) 1 1/4 cups granulated sugar 1/4 cup packed light brown sugar 2 tablespoons fine cornmeal 1/2 teaspoon salt 4 large eggs 6 tablespoons unsalted butter, melted and cooled 1/2 cup buttermilk Finely grated zest and juice of 1 lemon (preferably Meyer lemon) 1 teaspoon pure vanilla extract Instructions: Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse until it is in pea-size pieces. Add the vinegar and 2 tablespoons ice water; pulse until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight. Roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes. Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until lightly golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until golden all over, about 15 more minutes. Transfer to a rack and let cool completely. Meanwhile, make the filling: Prick the sweet potatoes all over with a fork. Microwave until tender, about 10 minutes. Let cool slightly, then peel the sweet potatoes and transfer to a mini food processor; puree until very smooth, about 1 minute. (You should have about 1 cup sweet potato puree.) Whisk the granulated sugar, brown sugar, cornmeal and salt in a medium bowl. Whisk the sweet potato puree, eggs, melted butter, buttermilk, lemon zest and juice and the vanilla in a large bowl; add the sugar mixture and whisk. Pour the filling into the cooled crust. Bake until the filling is set in the middle, 45 to 50 minutes. Transfer to a rack and let cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 38205,"BBQ Shrimp Po-Boy 4 French rolls, split, or 1 baguette, quartered crosswise and split 1/2 cup (1 stick) unsalted butter Juice of 1 lemon, plus the remaining part of the lemon sliced 2 tablespoons Worcestershire sauce 2 cloves garlic, very finely chopped 4 bay leaves, preferably fresh 1 teaspoon sweet paprika 1/4 teaspoon cayenne pepper, or to taste Kosher salt and freshly ground black pepper to taste 24 large peeled shrimp, deveined if necessary (21/25 per pound) Instructions: Heat the oven to 350 degrees F. Place the bread on a rimmed baking sheet in the oven to warm and crisp while you prepare the shrimp.
Melt the butter in a 12-inch skillet over medium-high heat. Reduce the heat to medium low and add the lemon juice and sliced lemon peel, the Worcestershire sauce, garlic, bay leaves, paprika and cayenne. Season with salt and pepper. Stir and simmer for about 5 minutes to marry and blend the flavors, being very careful not to let the garlic brown.
Add the shrimp and increase the heat to medium. Cook, turning the shrimp with tongs, until all the shrimp begin to turn pink, about 3 minutes. Remove the skillet from the heat and cover. Let the shrimp remain in the sauce for an additional 5 minutes or so to absorb the flavors and to finish cooking. Discard the bay leaf. Taste and adjust the seasoning with salt and pepper.
Spoon the shrimp into the split toasted rolls and laissez le bon temps rouler! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 38206,"Seared Fillet of Seabass with Tomato and Onion Confit and Sherry Vinegar Nage Infused with Tarragon 4 spring onions 3 ounces Spanish onion 5 ounces cherry tomatoes 1/2 cup sherry vinegar, plus 1/2 cup 1 1/2 ounces shallots, finely chopped 6 sprigs tarragon 4 ounces butter, diced 8 (3-ounce) sea bass fillets 4 large scallops Salt and pepper 40 baby asparagus 4 whole chives Instructions: Preheat oven to 350 degrees F. Slice the onions and cut the cherry tomatoes in half. Mix together in a bowl, then add 1/2 cup sherry vinegar and leave to marinate for 30 minutes. Place the shallots into a small saucepan and add the remaining 1/2 cup sherry vinegar. Pick off the tarragon leaves, set aside, and add the stalks to the pan. Bring the vinegar mixture to a boil and allow to reduce by 2/3. Remove pan from heat and start to whisk in the diced butter. Keep the pan warm but do not allow it to get hot as this will cause the butter to separate and will split the sauce. When all the butter has been whisked in, pass the sauce through a sieve into a clean pan and keep warm. Remove the onion and cherry tomatoes from the marinade and place in a saucepan. Sweat the mixture over the medium heat until the tomatoes start to break down. Add approximately 1/2 of the remaining marinade and cook slowly over moderate heat for 30 minutes. While the tomatoes and onions are cooking, take the sea bass fillets and the scallops and season them with salt and pepper. Sear the sea bass fillets in a very hot non-stick frying pan, skin-side down first. When golden brown, remove from the frying pan, place onto a baking tray and cook in the oven for 3 to 4 minutes. Do exactly the same with the scallops. Blanch the baby asparagus and chives separately, in boiling, salted water. Remove from the water and tie the asparagus into bundles of 10 using a blanched chive. To assemble, put 1 piece of sea bass on each plate and top with the confit of tomatoes. Place the second piece of sea bass on top and lean the asparagus bundle against the sea bass. Take the tarragon leaves that were set aside and roughly chop them. Add the tarragon to the warm sauce and spoon sauce around plate. Add a scallop to the side of each plate and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, C?tes du Rh?ne]

" 38207,"Fruit Salad with Spiced Honey and Thyme 1/2 cup mild honey 1 star anise pod 1 sprig fresh thyme
1 cup pineapple chunks
1/2 cup cantaloupe chunks
1/2 cup honeydew chunks
1/2 cup red grapes
1/2 cup green grapes
Instructions: In a small pan over medium heat, bring the honey and 1/2 cup water to a boil. Remove from the heat and add the star anise and thyme sprig. Let it cool, then strain and set aside. Add the pineapple, cantaloupe, honeydew and red and green grapes to a large bowl and pour over half the spiced honey. Toss gently to coat. Add more honey if you like. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 38208,"Easy Chicken Pot Pie 1 1/2 pounds chicken tenders (about 10 tenders) 1/2 teaspoon sweet paprika 1/2 teaspoon dried sage 1/4 teaspoon dried oregano Salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 cup frozen pearl onions 1 cup frozen peas and diced carrots 2 cloves garlic, minced 2 tablespoons all-purpose flour 2 cups low-sodium chicken stock 1 cup heavy cream 1 store bought pie crust, unbaked and thawed if frozen 1 egg, lightly beaten Instructions: Special equipment: 10-inch cast-iron pan Preheat the oven to 400 degrees F. Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes. To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed. Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38209,"Grilled Skirt Steak with Chimichurri 2 lbs. beef skirt steak 6-8 peeled garlic cloves 1 bunch parsley, washed and stemmed 1/4 cup fresh oregano leaves pinch crushed red pepper flakes 2/3 cup olive oil 1/3 cup red wine vinegar 2 Tbs. fresh squeezed lime juice salt and pepper to taste Instructions: Season beef with salt and pepper and place it into a ziptop bag.
In the bowl of a food processor combine herbs, garlic, red pepper and process until chopped fine but not pureed. Scrape mixture out into a large measuring cup. Add olive oil, vinegar and lime juice and stir until combined. Pour about 1 cup into a small serving bowl and reserve for later. Pour the rest over the beef in the zip top bag. Seal and marinate in the fridge for at least 2 hours.
Preheat grill to medium-high heat. Remove meat from ziptop bag and place onto hot grill. Discard marinade. Grill 5-6 minutes per side until desired doneness. Remove from grill, loosely tent with foil and let rest for 5-10 minutes. Slice meat across grain into long strips and serve with reserved chimichurri sauce and crusty bread. ","[Malbec, Tempranillo, Garnacha, Barbera]" 38210,"Herb-Roasted Prime Rib One 15-pound boneless rib roast 1 cup olive oil
1/4 cup fresh rosemary leaves 1/4 cup packed fresh sage leaves
1/4 cup fresh thyme leaves 2 tablespoons salt 2 tablespoons black pepper
5 cloves garlic, pressed Instructions: Preheat the oven to 500 degrees F. Put the rib roast in a large roasting pan and set aside. Put the olive oil, rosemary, sage, thyme, salt, pepper and garlic in a food processor and pulse until everything is combined but there are still some chunks of herbs. Rub the mixture all over the roast. Roast for 20 minutes, then lower the oven temperature to 325 degrees F. Roast until the internal temperature registers 130 degrees F for medium rare, about 2 hours. Let rest for 10 to 15 minutes, then slice into 1/2- to 1-inch pieces. ","[Cabernet Sauvignon, Merlot, Malbec, Syrah]" 38211,"Rosemary Skewers of Shiitake Mushroom, Broccoli and Garlic Cloves 1/2 cup extra-virgin olive oil 2 teaspoons finely chopped Italian parsley leaves 1 teaspoon finely chopped fresh rosemary leaves 1 teaspoon finely chopped garlic Salt and pepper 1 head broccoli, cut into florets, blanched 1/4 cup extra-virgin olive oil 20 garlic cloves 10 rosemary sprigs 20 shiitake mushrooms, stems removed 1 pound Cambozola cheese, to serve Instructions: Combine the marinade ingredients in a bowl and set aside. Blanch the broccoli in boiling salted water for 2 minutes. Drain and cool. In a small skillet over medium heat, add the olive oil and cook the garlic cloves until they are golden and soft. Set aside until cool enough to handle. To make the skewers: Remove the leaves from the bottom 2/3 of the rosemary sprigs and reserve them for future use. Skewer a mushroom, broccoli floret and a roasted garlic clove onto each rosemary sprig. Put the completed skewers on a baking sheet, brush them with the marinade, and season with salt and pepper. Grill the rosemary skewers over medium-high heat for about 1 1/2 minutes on each side. Serve with a small wedge of Cambozola cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 38212,"Preppy Joe with Spicy Brussels Sprout Slaw 1 tablespoon extra-virgin olive oil 1 1/4 pounds ground sirloin
1/4 cup pepperoncini, minced
2 tablespoons tomato paste
2 cloves garlic, minced
1 medium onion, chopped
1 small red bell pepper, chopped
One 15-ounce can whole San Marzano tomatoes, pureed (or one 15-ounce can tomato puree) 2 tablespoons brown sugar
2 tablespoons sherry vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander Pinch ground clove
Kosher salt and freshly ground black pepper 1/3 cup sour cream 3 tablespoons pureed canned chipotle peppers in adobo 3 tablespoons mayonnaise
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper 2 cups shredded Brussels sprouts 1/4 cup thinly sliced scallions 1/4 cup chopped fresh cilantro 1 jalapeno, thinly sliced 2 tablespoons chopped fresh parsley, for garnish 8 slices Texas toast or thick-cut hearty white bread 4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon garlic powder
Instructions: For the preppy joes: In a large saucepan or Dutch oven over medium-high heat, heat the olive oil. Add the ground sirloin and cook until mostly browned, about 5 minutes. Add the pepperoncini, tomato paste, garlic, onion and bell pepper and cook, stirring, for another minute. Meanwhile, in a medium bowl, whisk together the tomato puree, brown sugar, sherry vinegar, Worcestershire, paprika, cayenne, onion powder, garlic powder, coriander, clove and 1/2 teaspoon freshly ground black pepper. Pour the sauce mixture over the meat and stir until evenly coated. Season with salt and additional pepper. Bring to a simmer, cover and cook, stirring occasionally, until heated through and thickened, about 20 minutes. For the spicy Brussels sprout slaw: In a small bowl, combine the sour cream, chipotle, mayonnaise and red wine vinegar and whisk until evenly incorporated. Season with salt and pepper. In a medium bowl, combine the Brussels sprouts, scallions, cilantro and jalapeno. Season with salt and pepper, then dress with the chipotle pepper crema as desired. For the bread: Preheat the oven to 350 degrees F. Brush both sides of the bread with melted butter and sprinkle with garlic powder. Put on a baking sheet fitted with a wire rack and bake until lightly toasted and golden brown, 5 to 7 minutes. Top the garlic toast with the meat mixture, followed by some of the Brussels sprout slaw. Garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 38213,"Andouille Sausage Pizza Pie with Onion Confit and Fontina Cheese 2 yellow onions 1/4 cup extra-virgin olive oil Pinch sugar 1/2 cup Champagne vinegar 1/2 tablespoon salt 2 tablespoons white wine 4 Roma tomatoes 2 teaspoons fresh thyme leaves 3 cloves garlic, sliced thin 2 tablespoons extra-virgin olive oil 1/2 teaspoon salt Freshly ground black pepper 1 pound pizza dough Cornmeal 1 -ounce Fontina cheese, grated 2 tablespoons prepared Onion Confit 1 link Louisiana-style andouille sausage, cut into 1/4-inch slices 6 to 8 slices Oven-Dried Tomatoes 1 -ounce mozzarella, grated 2 teaspoons freshly chopped parsley leaves Instructions: Slice the onions in 1/4-inch thick. In a heavy bottom pot, slowly simmer the onions in the olive oil over medium-high heat for a few minutes until softening. Add all the remaining onion confit ingredients. Bring to steamy simmer. Reduce heat and cover with a parchment paper lid that has a 2-inch hole in the center to allow the steam to escape but protect it so that it can cook low and slow. Press the parchment paper down to touch and cover the onion mixture. Place the covered pan into a 250 degree F oven and bake for 2 to 3 hours or until the onions have softened and the liquids have reduced to a sticky gravy that clings to the onions. Slice ends off the tomatoes. Cut the tomato through into 2 to 3 slices. In a mixing bowl mix the tomatoes, thyme, garlic, olive oil, salt and pepper. Gently toss to coat the tomatoes. Place on sheet pan and cook at 250 degrees F for 2 to 3 hours until the tomatoes are concentrated and dehydrated. (The onions and the tomatoes can cook in the oven at the same time.) Raise the oven temperature to 450 degrees F. Stretch or roll the dough to about 10 to 12 inches. Place a piece of dough on a pizza paddle or baking sheet that is sprinkled with cornmeal. Oil the edges of the dough and top it with Fontina, 1/2 of the onion confit, the sausage slices, tomatoes and top with mozzarella. Bake until golden brown. Top with parsley and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 38214,"Cold Smoked Maple-Balsamic Glazed Pork Chops 1 1/2 cups wood chips (hickory or applewood or mesquite), soaked in cold water for at least 30 minutes 4 (1-inch) bone-in center cut pork chops 1 cup balsamic vinegar 1/4 cup maple syrup Pinch allspice Salt and freshly ground black pepper Canola oil Instructions: Preheat the oven to 400 degrees F. Remove the wood chips from the water and spread evenly in the bottom of a roasting pan. Cover the top tightly with aluminum foil. Put in the oven until the chips get hot and begin to smoke, about 15 minutes. Remove the pan from the oven and remove the foil from the pan. Put a baking rack inside the pan and arrange the chops on top of the rack, leaving a few inches of space between each one. Quickly cover with the foil again and let sit on your kitchen counter for 10 to 15 minutes. While the pork chops are smoking, put the vinegar in a small pan over high heat and cook until reduced to 1/4 cup, about 5 minutes. Remove from the heat and whisk in the maple syrup, allspice, and salt and pepper, to taste. Let cool slightly. Heat a grill pan over medium-high heat. Brush the ridges with some of the canola oil. Brush the chops on both sides with some of the glaze and season with salt and pepper. Grill on both sides, brushing with more of the glaze, until golden brown and slightly charred and cooked to medium doneness, about 7 minutes per side. Remove from the grill, loosely tent and let rest for 5 minutes. Transfer to a serving platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38215,"Individual Pineapple Tartlettes 2 sheets frozen puff pastry, thawed 1 cup Chocolate Rum Ganache, recipe follows 4 canned pineapple rings or fresh pineapple cut into rings, and then into 6 pieces each 8 glaced cherries 1/3 cup apricot jam 2 tablespoons water 4 ounces semisweet chocolate, chopped 1 cup heavy cream 1 tablespoon dark rum Instructions: To make the tarts, dust a work-surface lightly with flour and roll the puff pastry a little thinner. Chill to let it rest about 20 minutes. With a very sharp knife, cut dough into 3-inch squares. Fold each square in half diagonally, forming an isosceles triangle. Lay triangle on a flat surface with the base closest to you. Starting at the base, cut a 1/4-inch wide band along each side of the triangle, stopping just before you reach the point. On a sheet pan lined with parchment paper, unfold the triangle. There should be a band around the entire square that is attached only at 2 opposing corners. Paint the band with water. Grab the band at the 2 detached corners and cross them over each other, creating a rim around the tart shell and a decorative loop at the 2 corners that are still attached. Press the band into the dough. Prick the bottom then chill again, for 20 minutes. Preheat oven to 425 degrees F. Bake for 20 minutes in the top 1/3 of the oven until golden brown. Cool on the pan. Knock down the centers of the tart shells if needed. Once the tart shells have cooled, put 1 tablespoonful of the chocolate ganache into each of them. Cover the middle with sections of pineapple rings and place half cherries at the corners. Warm the apricot jam and water together, and brush it on to glaze the tarts. Let the glaze set up, and then serve as soon as possible. Place the chopped chocolate in a bowl. In a saucepan, heat the cream until boiling. Pour it over the chocolate and whisk well. Whisk in the rum and strain it into a bowl. Cover and chill overnight. This next day carefully whip it until stiff. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38216,"Peaches and Cream Crepes 4 fresh peaches, pitted and sliced 2 tablespoons sugar 1/2 lemon 1/2 cup sour cream 6 crepes Instructions: In bowl combine peaches, sugar and a squirt of lemon. Toss to combine. Spread sour cream over crepe. Top with peaches. Fold into quarters and serve. ","[Chardonnay, Riesling, Gewrztraminer]" 38217,"Mediterranean Vegetable Platter One 4-ounce container hummus One 4-ounce container roasted pepper hummus 6 mini peppers, halved 2 mini cucumbers, sliced into thin rounds 5 ounces multicolor cherry tomatoes One 8-ounce container quartered artichoke hearts 1/2 cup pitted Kalamata olives 1/2 cup pitted Castelvetrano olives 4 pita breads, cut into wedges Crackers, for serving Olive oil, for drizzling Sea salt, for sprinkling Instructions: Favoring one side of a small wooden board, spoon and swirl the hummus directly on the board. Do the same with the roasted pepper hummus, favoring the other side of the board. Fill in the gaps with the peppers, cucumbers, tomatoes, artichoke hearts, olives, pita and crackers. Drizzle the vegetables and hummus with the olive oil and sprinkle with sea salt. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 38218,"Capellini Soup with Rich Chicken Brodo 1 whole chicken, about 4 pounds, cut into 8 pieces Finely ground sea salt, preferably gray salt Freshly ground black pepper 1/4 cup extra-virgin olive oil, plus extra for drizzling 2 medium yellow onions, quartered lengthwise 2 celery stalks, cut on the bias into 2-inch sections 2 carrots, cut on the bias into 2-inch sections 1/4 ounce dried porcini mushrooms, optional 1 cup dry red wine 2 bay leaves 10 cups cold water 1 pound capellini pasta 1/4 cup finely chopped Italian parsley leaves 3/4 cup freshly grated Parmesan Instructions: Generously season each piece of chicken with salt and pepper. Heat the olive oil in a large pot over high heat until it begins to smoke. Carefully add chicken pieces in a single layer, skin side down, to brown each piece. After about 8 minutes, turn each piece and brown them on the second side. When the chicken pieces are a deep brown on both sides, place the onions, celery, and carrots in the pot and cook until deeply browned, about 15 minutes, stirring only occasionally. Add the mushrooms, if using. Add the wine and bay leaves. With a wooden spoon, scrape the bottom of the pot to remove any caramelized bits. Cook over high heat until about 1/4 cup of wine remains, about 5 minutes. Add the water. When the water comes up to a simmer, skim off any foam or impurities that rise to the top. Lower heat to maintain a simmer, but do not let the broth boil. Simmer the broth uncovered for 2 1/2 to 3 hours, occasionally skimming any foam and impurities that rise to the top. The chicken meat will be tender and falling off of the bone. Remove the chicken pieces from the broth and reserve. Pour the broth through a colander lined with a tea towel (or a triple thickness cheese cloth) and set over a large, clean pot (or strain the broth into a large bowl and return the broth to the pot). Discard the vegetables. You should have about 8 cups of broth. Keep the broth warm. Taste and season really well (this is a simple dish that requires plenty of salt and pepper). When the chicken is cool enough to handle, shred the chicken meat from the bones. Discard the bones. Place the shredded chicken in a large bowl. Cook the pasta in a large pot of boiling salted water for about 5 minutes, until just shy of al dente, and then drain it through a colander. Pour the warm pasta directly into the bowl with the shredded chicken. Add the parsley and season with salt and pepper. Drizzle with olive oil and stir. Add 1 cup of reserved broth to moisten the mixture. Mix well and divide evenly among 8 serving bowls. Ladle 1 cup of warm broth into the bowl. Scatter some Parmesan over each bowl of soup. Pass chili flakes for extra flavor. Serve warm with both a spoon and a fork. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 38219,"Marinated Chicken Breast with Arugula 1/4 cup olive oil 1 tablespoon Meyer lemon zest plus 2 tablespoons juice, plus 1 Meyer lemon, halved, for garnish 2 tablespoons white wine vinegar
1 tablespoon Dijon mustard 1 tablespoon chopped fresh tarragon
1 teaspoon honey
Kosher salt and freshly ground black pepper 2 boneless skinless chicken breasts, pounded to 1/2-inch thickness
2 cups baby arugula
1/4 cup shaved Parmesan
Instructions: Whisk together the oil, lemon zest and juice, vinegar, mustard, tarragon, honey, 1/4 teaspoon salt and some pepper in a medium bowl. Place the chicken in a large resealable bag and pour in half of the dressing. Seal the bag and allow the chicken to marinate in the fridge for at least an hour. Reserve the remaining dressing for the arugula. Preheat a grill to medium high. Remove the chicken from the marinade, season with some salt and pepper and grill until cooked through, 3 to 4 minutes per side. Grill the lemon halves cut-side down until grill marks appear, about 6 minutes. Transfer the chicken and lemon to a platter. Pour the remaining dressing over the arugula and toss to coat. To serve, place 1 chicken breast on each plate and top with the arugula, a sprinkling of Parmesan and a grilled lemon half. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 38220,"Baked Clams 3 pounds Littleneck clams 1 cup cornmeal 2 tablespoons salt 3 cups bread crumbs 1/2 cup Parmesan 2 lemons, zested and juiced 1 tablespoon chopped garlic 2 tablespoons pesto 1/2 cup chopped parsley leaves 1/2 cup olive oil 1/4 pound clarified butter Instructions: Preheat oven to 350 degrees F. Place clams in a bucket of cold water with cornmeal and salt. Set aside. Place bread crumbs, Parmesan, lemon juice, zest, garlic, pesto, parsley, and olive oil in a bowl. Mix all of the ingredients together with half of the clarified butter. Mix together until moist but not too wet. Use additional butter only if needed. Open each clam and place mixture on top. Place in oven and bake for 12 minutes, or until golden brown. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 38221,"Steak Au Poivre 2 bone-in rib-eye steaks, about 1 1/2 pounds each Kosher salt 2 tablespoons coarsely cracked black pepper 1/2 cup brandy 1 cup heavy cream 2 tablespoons sherry vinegar 2 tablespoons butter Instructions: Preheat the oven to 375 degrees F. Heat a large, well-seasoned cast iron skillet over high heat. Pat the steaks dry with a paper towel, season with salt, to taste, and coat the meat the black pepper. Put the steaks in the hot skillet and cook until blackened and the steaks have released themselves from the pan. Turn the steaks and transfer the pan to the oven. Roast until an instant-read thermometer registers 125 degrees F for medium-rare, or cook until desired doneness. Remove the pan from the oven and transfer the steaks to a cutting board; cover with aluminum foil to keep warm. Put the skillet back over medium heat. Carefully add the brandy and ignite it with a long kitchen match, to burn off the alcohol. Add the cream, and vinegar, and simmer until very thick. Stir in the butter just before serving. Slice the steaks and serve with peppercorn sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 38222,"Chilaquiles with Roasted Tomatillos 15 tomatillos 4 jalapenos cut in half 1 Spanish onion 4 cloves of garlic 2 leaves epazote 1/2 cup cilantro, chopped 4 cups chicken broth 1/4 cup olive oil 15 corn tortillas 1 cup vegetable oil 1 cup cheddar cheese, shredded 1 cup asadero-style cheese, shredded 6 eggs Salt and pepper Instructions: In a preheated 400 degree oven, roast the tomatillos and the jalapenos together until the skins on the tomatillos blister. Place the tomatillos and the jalapenos in a food processor and blend. In a saute pan, heat the olive oil and add the onions, cook on low heat, approximately 10 to 12 minutes, until caramelized. Add garlic and cook for an additional minute. Add the onions and garlic to the tomatillos mixture and the epazote, cilantro and chicken broth. Blend to combine. In a separate saucepan, heat the vegetable oil to 325 degrees. Use a high temperate thermometer for accurate temperature. Cut the tortillas in quarters and fry until crispy. Drain the tortillas and set aside. Combine the tomatillos mixture, tortillas and eggs in a large saute pan and simmer for about 3 to 4 minutes, or until the eggs are cooked. To serve, spoon the chilaquiles onto a plate and top them with the cheeses. Melt in a hot oven and serve with your favorite hot sauce. Top the chilaquiles with sour cream and a little chopped cilantro. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 38223,"Grilled Jerk Chicken Drumsticks 1 habanero or Scotch Bonnet cl pepper, cut into 6 to 8 pieces 3 scallions, roughly chopped 10 fresh thyme sprigs 1/4 cup vegetable oil, plus more for the grill 2 tablespoons packed light brown sugar 2 tablespoons distilled white vinegar 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves Kosher salt and freshly ground pepper 8 skinless chicken drumsticks (about 2 pounds) Lime wedges, for serving Instructions: Combine the cl, scallions, thyme, vegetable oil, brown sugar, vinegar, allspice and cloves in a large bowl and mix until the sugar dissolves. Stir in 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken and massage the marinade into the meat, 1 to 2 minutes. Cover and refrigerate at least 8 hours or overnight. Preheat a grill to medium. Oil the grates. Remove the chicken from the marinade, shaking off any large pieces of cl or scallion. Season all over with salt and pepper. Grill, covered, turning often, until the chicken is browned and cooked through, 20 to 25 minutes. Serve with lime wedges. ","[Jamaican Rum, Dark Jamaican Rum, C?tes du Rh?ne, Tempranillo]" 38224,"Cream Cheese Log with Sweet-and-Spicy Cranberry Relish 1 jalapeno, stemmed and seeded 12 ounces fresh cranberries
1 cup sugar
2 scallions, finely chopped
1 teaspoon finely grated orange zest
Kosher salt
16 ounces cream cheese, softened 8 ounces shredded Mexican cheese blend
1 teaspoon finely grated lime zest
Kosher salt
2 tablespoons finely chopped fresh cilantro
Crackers or toasted bread, for serving
Instructions: For the cranberry relish: Pulse the jalapeno in a food processor until finely chopped. Add the cranberries; pulse until finely chopped (but not ground). Transfer to a bowl and stir in the sugar, scallions, orange zest and 1/4 teaspoon salt. Cover and refrigerate for at least 2 hours or overnight. For the cream cheese log: In a large bowl, beat the cream cheese, shredded cheese, lime zest and 1/4 teaspoon salt with a wooden spoon or spatula until well blended. Mix in the cilantro. Spoon onto a large piece of plastic wrap and form into an even 1-inch-diameter log. Refrigerate until firm, at least 2 hours or overnight. Right before serving, unwrap the log and transfer it to a serving plate. Drain the cranberry mixture well, then carefully spoon a thick layer of it onto the cheese log, pressing all over to cover. Clean any spills from the serving plate and serve immediately with crackers or toasted bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 38225,"Paella 4 cups chicken broth 1/4 teaspoon saffron threads Olive oil, for cooking 1/2 pound andouille sausage, sliced into 1/2-inch pieces 1 chicken breast, medium diced Kosher salt 1/2 Spanish onion, small diced 4 cloves garlic, minced 1 teaspoon pimenton 1 green bell pepper, small diced 1 red bell pepper, small diced 2 cups Bomba rice One 15-ounce can crushed tomatoes 1/2 cup dry white wine 1/2 cup fresh or frozen peas 6 large shrimp (size U10), shells and tails on 12 mussels, cleaned 1/2 bunch fresh parsley, roughly chopped 1 lemon, cut into wedges Instructions: Heat chicken broth in a small pot. Add saffron to a small bowl and pour in about 3 tablespoons of the warm chicken broth. Allow to steep until ready to use. Heat a 16-inch paella pan over medium heat. Add olive oil to coat. Add andouille sausage and sear until golden brown on all sides, then remove from the pan and set aside. Add the chicken and sprinkle with salt. Sear on all sides until golden brown (chicken doesn't need to be cooked through; it will continue to cook later). Remove chicken and set aside. Add the onions to the pan and cook until translucent, about 4 minutes. Add the garlic and pimenton and cook until just translucent and soft, about 2 minutes. Add the bell peppers and saute until they begin to soften, a few minutes. Add the saffron broth and stir to combine. Add the rice and stir to combine. Add the tomatoes and white wine, then bring to a boil. Add the remaining hot broth and bring to a simmer. Reduce heat to low and allow rice to cook and liquid to be absorbed, about 20 minutes. Stir in the peas, chicken and sausage. Sprinkle with salt. At this point it is important to stop stirring and allow the bottom to crisp up. That's the best part! Arrange the shrimp and mussels on top and cook; turn shrimp after 7 minutes. Continue to cook until shrimp have turned pink and mussels have opened, about 3 minutes more. Remove paella from the stove and garnish with parsley and lemon wedges. Serve out of the paella pan and share with friends! ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 38226,"Tamarind Balls 1 1/4 cups sugar 1 (7-ounce) package tamarind paste* 1 tablespoon Thai-style hot sauce (recommended: Sriracha) Pinch salt Instructions: Put 1/4 cup sugar in a shallow plate. In a bowl, combine the tamarind, hot sauce, salt, and remaining sugar. Using your hands, mix the ingredients together. Divide the tamarind mixture into bite-size portions, and shape into balls. Add the tamarind balls to the sugar, and roll to coat evenly. ","[Riesling, Gewrztraminer, Pinot Grigio]" 38227,"Spiced Cashew and Mustard Seed Crusted Sea Bass with Watermelon Salsa 20 ounces sea bass (any type) 1/4 cup seasoning spice: equal amounts coriander, curry powder, cumin, paprika, ground thyme, ground garlic, sage, chili powder, dry mustard, dry ginger, cayenne pepper, salt and pepper 1/4 cup all purpose flour 1/2 cup ground cashew nuts 1/2 cup mustard seed 1/2 cup olive oil for frying 1/2 cup Japanese-style bread crumbs 2 eggs whites, beaten 2 cups watermelon (peeled, seeded and diced) 1 tablespoon small diced onions 1/2 cup small diced peppers 1 teaspoon chopped garlic (optional) 3 tablespoons chopped cilantro 2 medium limes, juiced Salt and pepper to taste Instructions: On a plate, combine seasoning mix with flour. On another plate combine cashews, mustard seed, and bread crumbs. Roll the sea bass pieces in flour mixture, dip into beaten egg whites, and then roll into cashew and bread crumb mix. Pan-fry the encrusted sea bass in hot olive oil until golden brown in color. In mixing bowl combine all ingredients and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 38228,"Ravioli with Creamy Tomato Sauce 1/4 cup plus 2 teaspoons extra-virgin olive oil 1 1/2 pounds spinach ravioli or tortelloni 1 cup purchased marinara sauce 1/2 cup whole-milk ricotta cheese Salt and freshly ground black pepper 3 tablespoons freshly grated Parmesan 2 tablespoons thinly sliced fresh basil leaves Instructions: Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat. Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper. Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 38229,"Rotisserie Chicken, with Fried Yucca Root 1 whole chicken 1 teaspoon minced garlic 2 tablespoons huacatay (Peruvian herb) 1 teaspoon pepper 1 teaspoon salt 2 ajies (Peruvian cl) 1/2 teaspoon ground cumin 3 lemons or limes, juiced 1/2 teaspoon achiote (annato) 2 pounds yucca root, peeled and boiled (cook them like potatoes) Vegetable oil, for frying 1 cup of cream of aji (6 to 9 ajies in the blender with salt, 1 clove of garlic, ground black pepper, and 1/2 cup oil) 1 1/2 tablespoons olive oil 2 green onions, chopped 2 tablespoons lime juice 1 package queso fresco 1/4 red onion sauteed (without oil) 3/4 cup oil 3/4 cup milk 1 teaspoon turmeric (cook the turmeric in 2 tablespoon hot oil, for 3 seconds) 1 aji cl Salt and freshly ground black pepper 1 tablespoon lemon juice Instructions: Rotisserie Chicken: Rinse the chicken very well, and cut off all the fat. Tuck the wings under the back of the chicken. Make a paste by mixing the garlic, huacatay, pepper, salt, aji, cumin, lemon or lime juice and achiote. Spread paste on the chicken and rub well from outside to inside. Let stand in the refrigerator for 2 hours or more, for a good flavor. Preheat oven to 350 degrees F. Put the chicken in the roasting pan with lid. Cook, covered, for 1 1/2 hours or until it is golden brown. Yucca Root: After you have peeled and boiled the yucca. Cut it into a French fry shape. In a deep pot or a deep-fryer heat oil to 350 degrees F. Fry the yucca in batches, if necessary, until golden brown and crispy. Sprinkle with salt to taste. Aji sauce: Mix cream of aji, olive oil, green onions, and lime juice in a medium bowl. Cheese sauce: Blend queso fresco, red onion, oil, milk, turmeric mixture, cl, salt and pepper, and lemon juice in a blender until it becomes creamy. Put the whole chicken on a plate with the fried yucca root around, and the 2 sauces on the side for dipping. This is the way my kids started to eat the chicken I make, and thank you God, no more chicken fingers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 38230,"Aunt Lisl's Butter Cookies 1/2 pound (2 sticks) unsalted butter or margarine, softened 3/4 cup sugar 2 eggs 1 tablespoon brandy (optional) Dash of salt 1/2 teaspoon vanilla 3 1/2 cups flour 1 egg yolk Chopped nuts and raisins or 1 egg white Coarse sugar colored with blue food coloring Instructions: In a bowl, cream the butter and sugar. Then mix in the eggs, brandy, salt, vanilla, and flour. Let rest for at least 30 minutes in the refrigerator. Roll out the dough to 1/8- inch thick. Preheat oven to 350 degree. You can either use cookie cutters or use the point of a toothpick like a knife to cut out cookies in any shapes you want. Once the cookies have been cut out, gently place them on the baking sheet. Then either brush them with egg yolk and sprinkle with nuts and raisins or brush with egg white and sprinkle with blue sugar. Bake for about 10 minutes, or until golden brown. Use a metal spatula to gentle remove each cookie from the baking sheet to a cooling rack or flat plate. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 38231,"Crostini with Thyme-Roasted Tomatoes 4 plum tomatoes, halved lengthwise Extra-virgin olive oil, for drizzling Kosher or sea salt and freshly ground pepper 1 to 2 teaspoons dried thyme 8 1/2-inch-thick slices baguette, cut on the bias 1 clove garlic Instructions: Preheat the oven to 275 degrees. Place the tomatoes cut-side up in a shallow baking dish. Drizzle with olive oil and sprinkle with salt, pepper and the thyme. Roast 1 hour 30 minutes to 2 hours, or until the tomatoes are very soft and slightly shrunken. Increase the oven temperature to 400 degrees. Place the baguette slices on a baking sheet, drizzle with olive oil and bake until golden brown, about 10 minutes. Rub the crostini with garlic and top each with a roasted tomato. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 38232,"Hot and Sour Soup 2 tablespoons sesame oil 1 quarter-size slice fresh ginger or 1/2 teaspoon dried 1 clove garlic, minced 2 cups chicken or vegetable broth 2 cups water 2 tablespoons rice vinegar 2 tablespoons soy sauce 1/2 teaspoon sugar 10 ounces mushrooms, wiped clean, trimmed and thinly sliced 1 can (8 ounces) sliced bamboo shoots, drained 1/2 to 1 pound package frozen cubed chicken breasts 10 ounces package thawed frozen petite peas Salt 1 teaspoon hot sauce, or Oriental chili paste with garlic Instructions: Heat the sesame oil in a large saucepan, over medium heat. Add the ginger and garlic and saute until you can smell the aroma of the garlic, about 20 seconds. Add the broth to the saucepan with the water, vinegar, soy sauce, sugar and mushrooms. Cover and bring the liquid to a boil over high heat. Reduce to a simmer and cook over moderate heat until the mushrooms are tender, about 5 minutes. Add the bamboo shoots and chicken to the broth, bring the liquid back to a simmer and cook, over low heat until the chicken is cooked through. Add the peas and simmer 3 minutes longer or until heated through. Season to taste with salt and serve the hot sauce on the side if you wish. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 38233,"Soft Polenta with Mascarpone 6 tablespoons unsalted butter 1/2 small onion, minced 1 clove garlic, minced 4 cups chicken stock 2 cups Anson Mills polenta 1/4 cup mascarpone cheese 1/4 cup grated parmesan cheese Kosher salt and freshly ground pepper Chopped fresh parsley, for garnish Instructions: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the chicken stock and bring to a simmer. Slowly whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until the polenta is thick, about 2 hours (adjust the consistency with water or stock, if necessary). Remove from the heat and whisk in the mascarpone, parmesan and the remaining 4 tablespoons butter. Season with salt and pepper and garnish with parsley. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 38234,"Shrimp and Crab Enchiladas 4 poblano peppers 2 tablespoons butter
1/2 white onion, chopped
5 to 6 cloves garlic, pressed through garlic press Salt and pepper
1 tablespoon all-purpose flour
1 cup chicken stock
1 to 2 cups heavy cream
1/2 lemon
2 tablespoons butter Salt and pepper
Red pepper flakes
12 jumbo shrimp
8 ounces crab meat
2 tablespoons lemon juice
20 corn tortillas Vegetable oil, for frying Queso fresco or cojita cheese, for topping Pickled Red Onions, recipe follows, for topping Crema, for drizzling
Fresh cilantro leaves, for garnish 1 red onion, sliced 1 cup red wine vinegar
1/2 cup sugar
2 tablespoons salt
Instructions: For the poblano sauce: Roast the poblanos over a flame until black on all sides (this can also be done under a broiler). Place in a bowl, cover with a lid or plate and set aside for 15 minutes to steam. Begin the base for the sauce by combining the butter, white onions and garlic in a saucepan. Salt well. Cook over medium heat until the onions are softened, 3 to 4 minutes. Sprinkle with the flour and whisk to combine. Stir in chicken stock, bring to a simmer, stirring, and cook for 1 to 2 minutes, until thickened. Remove from heat and add to a blender. Peel the blackened skin off the poblanos--this is easier to do under cold running water. Then remove the stems and seeds. Add the flesh to the sauce base in the blender. Blend until smooth, 1 to 2 minutes. Return the poblano sauce to the saucepan and bring to a simmer. Add the cream, starting with 1 cup--add more if necessary. Simmer for 3 to 5 minutes. Season with salt and lemon juice For the shrimp and crab: In a saucepan, melt the butter over medium heat. Add a pinch of salt and red pepper flakes. Add the shrimp and cook, tossing, until opaque. Add the crab meat and cook for an additional 2 minutes, stirring well. Check that the shrimp are cooked through and then finish with squeeze of lemon. Set aside. For the enchiladas: Fry the tortillas for 20 seconds in hot oil to make them pliable. Drain on paper towels. Lay out tortillas and fill with 1 to 2 tablespoons of the seafood filling. Plate 2 enchiladas per serving. Top with poblano sauce and then with queso fresco, Pickled Red Onions and crema. Garnish with cilantro. Combine the red onions, vinegar, sugar and salt in a saucepan and boil for 30 minutes. Drain the onions. Refrigerate in an airtight container for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 38235,"Fried Bakes or Floats 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon sugar 1/2 teaspoon salt 2 tablespoons unsalted butter, softened 3/4 cup warm water Vegetable oil, for frying Instructions: Using a sieve over a large bowl, sift together flour, baking powder, sugar, and salt. Add the butter and, using your fingertips, work it into the flour mixture to form pea-sized pieces. While stirring with a wooden spoon, slowly add water in a stream, until the flour starts to leave the sides of the bowl. When dough is soft, but not sticky, transfer it to a lightly floured work surface. Knead the dough, divide and roll the dough into small balls the size of golf balls. Cover the dough balls with a damp paper towel, covered by a regular kitchen towel, and let rest for 10 minutes. Knead the dough balls for a second time until smooth and soft to the touch, and let rest, covered again with the 2 towels, about 10 minutes more. Using a rolling pin, roll each dough ball into a 4-inch disk Pour the oil into a wok to a depth of 2 inches. Place the pot over medium heat and heat until a deep-fry thermometer reads 375 degrees F. Working in batches, fry the dough disks, turning once, until golden brown and puffed, about 30 seconds per side. Using a slotted spoon, transfer the bakes to a paper towel-lined plate. Serve with Trinidadian dal, rice, and bhaji, or your favorite stew or casserole. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38236,"Captain Bill's Griller Thriller 2 cups Jack Daniels (black) bourbon 1 cup finely chopped sweet onion 1/2 cup finely chopped roasted red sweet pepper 2 heads roasted garlic, smashed 2 tbsp coarsely ground black pepper 3 tbsp Worcestershire sauce 2 cups ketchup 1 cup hoisin sauce 2 tbsp Tabasco sauce (or to taste if you like it hotter) Instructions: Set aside the two cups of bourbon. Mix all remaining ingredients in a deep pan. Turn on the heat to a low simmer and very carefully (don't spill any) stir in one cup of the bourbon. Add ice to the second cup of bourbon and sip while occasionally stirring the sauce. Simmer for 1 hour, replenishing the sipping liquid as required. ","[Bourbon, Whiskey, Rum]" 38237,"Kedgeree 1 pound smoked haddock 1 medium onion, finely chopped 4 ounces butter 1 teaspoon garam masala 1/2 teaspoon turmeric 12 ounces basmati rice 4 hard boiled eggs, 2 roughly chopped, 2 quartered 1/2 pint heavy cream, warmed (optional) Salt Black pepper, freshly ground 1 tablespoon chopped parsley Instructions: Simmer the haddock in 4 cups salted water for 10 to 15 minutes, but don't over cook. Drain the fish, saving the cooking water. Remove the skin and bones, and flake the fish, keep hot. Fry the onion gently in the butter with the garam masala and turmeric until softened. Cook the rice in the haddock water until tender, then drain and allow to dry out a little. Add the spiced fried onion to the rice and fold in the flaked fish and the roughly chopped eggs. Pour in the cream and add the quartered eggs. Season with salt, pepper and parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38238,"Latke Hotdish 2 1/2 tablespoons canola or vegetable oil 2 pounds brisket (preferably point end), cut into 2-inch pieces Kosher salt and freshly ground pepper 1 large onion, sliced 2 carrots, sliced 1/2 inch thick 2 celery stalks, sliced 1/2 inch thick 1/2 cup dry red wine 1 tablespoon packed light brown sugar 2 tablespoons tomato paste 1 14-ounce can diced tomatoes 2 cups beef or vegetable stock, plus more if needed 2 sprigs fresh rosemary, leaves chopped 2 Gala or Honeycrisp apples, thinly sliced 1 small butternut squash (about 2 pounds), halved lengthwise and seeded A good pinch of red pepper flakes 1 batch latkes Chopped fresh parsley, for topping (if you're feeling fancy) Instructions: Heat 2 tablespoons canola oil in a large pot over medium-high heat. Add the brisket, season with 1 1/2 teaspoons salt and a few turns of black pepper and cook, turning, until browned on all sides, about 10 minutes. Reduce the heat to medium and add the onion, carrots and celery. Cook, stirring, until softened, about 10 minutes. Add the wine and cook for a few minutes until it's reduced by half. Add the brown sugar, tomato paste, tomatoes, stock, rosemary and apples and simmer, uncovered and stirring occasionally, until the meat is tender, 2 1/2 to 3 hours. You want this to reduce and get quite thick and saucy; however, if it reduces too far and it's more gloopy than saucy, add a bit more stock.
Meanwhile, preheat the oven to 375 degrees F. Brush the innards of your squash with the remaining 1/2 tablespoon oil and sprinkle with 1/4 teaspoon salt and a few turns of black pepper. Roast cut-side up on a rimmed baking sheet until a fork pokes easily into the center, 1 to 1 1/2 hours. Scoop the squash flesh into the bowl of a food processor and puree until very smooth. Stir it into the brisket mixture and add the red pepper flakes. Taste and adjust the seasoning as needed. Increase the oven temperature to 400 degrees F. Transfer the brisket mixture to a 9-by-13-inch casserole dish and top with the latkes lined up in nice neat rows. Bake until the mixture is bubbly and the latkes are deep brown, 20 to 25 minutes. Let cool slightly and then top with chopped parsley, if using.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 38239,"Homemade Marshmallows 2 tablespoons (2 envelopes) unflavored gelatin 1/2 cup granulated sugar 2 teaspoons light corn syrup 2 egg whites 1 1/2 teaspoons vanilla extract Powdered sugar, as needed Instructions: Line a baking sheet or dish with parchment paper. Stir the gelatin into 1/3 cup water. Place the granulated sugar, 1/3 cup water and corn syrup in a small saucepan over medium-high heat. Bring to a boil, stirring, and cook until the sugar dissolves and the temperature reaches 240 degrees F. Carefully pour the sugar mixture into the gelatin mixture, stirring constantly. Let sit for 5 minutes. Using an electric mixer, whip the egg whites until soft peaks form. With the mixer on medium-low speed, pour the sugar-gelatin mixture into the egg whites in a slow, steady stream. Continue whipping until stiff peaks form. Pour the mixture into 8-by-8-inch baking sheet or dish and refrigerate until stiffened, about 3 hours. Turn the marshmallow out onto a surface sprinkled with powdered sugar; peel off the parchment. Cut into 4 cubes and insert a bamboo stick into each. Serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 38240,"Pumpkin Cornmeal Pancakes 1 cup all-purpose flour 1 cup yellow cornmeal 1 cup confectioners' sugar, plus extra sugar for topping 1/2 teaspoon dried ground ginger 1/2 teaspoon cinnamon 1 cup pumpkin puree 2 eggs, lightly beaten 2 1/2 to 3 cups milk or more for thinner pancakes Butter, for frying Instructions: Combine dry ingredients in a large mixing bowl. Combine pumpkin and eggs. Beat into dry ingredients. Add milk slowly to make a smooth batter. Heat some butter in a frying pan and pour some of the batter in. Swirl the batter around to make an evenly thick pancake. Cook on both sides until nicely browned. Serve hot, heavily dusted with confectioners' sugar. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 38241,"Pisto Manchego 1/2 cup plus 1 tablespoon olive oil 4 large onions, coarsely chopped 3 green bell peppers, stemmed, seeded, and cut into large dice 3 medium zucchini, cut into large dice 2 teaspoons salt 6 medium tomatoes, peeled, seeded, and coarsely chopped 1 egg, lightly beaten 1 1/2 hardboiled egg, whites diced and yolks crumbled, for garnish Instructions: In a large heavy skillet, heat 1/2 cup of the olive oil over medium high heat until it is very hot. Add the onions and cook for 2 to 3 minutes, stirring constantly, until golden. Add the peppers and cook for about 4 minutes more, or until tender and golden. Add the zucchini and salt and stir together for 1 minute more. Cover the pan and reduce the heat to its lowest possible point (use a heat proof pad if necessary). Cook for 20 to 25 minutes, stirring occasionally, until the vegetables are very tender. Meanwhile, heat the remaining tablespoon olive oil in a large, heavy saucepan, add the tomatoes and bring to a simmer over moderate heat, stirring and mashing them against the sides of the pan. Cook rapidly, uncovered, until most of the liquid has evaporated and the tomatoes have broken down into a thick, not quite smooth puree. Stir the tomatoes into the vegetable mixture, then pour in the beaten egg, stirring constantly. Simmer gently for about 10 seconds but do not let the mixture come to a full boil. Taste for seasoning and serve immediately, garnished with the hardboiled egg. ","[Rioja, Tempranillo, Garnacha, Barbera]" 38242,"Wood-Fired Socca with Garden Herb Dipping Sauce 1 cup garbanzo flour 2 tablespoons olive oil, plus more for the pan and drizzling
3/4 teaspoon kosher salt
Pinch ground cumin, optional
Pinch smoked paprika, optional
1 tablespoon crushed black pepper Finishing flaky salt, such as Maldon
1 cup fresh basil leaves 1 cup roughly chopped fresh Italian parsley 1/2 cup roughly chopped fresh mint
1 cup olive oil, plus more if needed
3 tablespoons lemon juice
1 tablespoon kosher salt
Serving suggestion: rose wine Instructions: Preheat a wood oven to 500 degrees F. (See Cook's Note.) Whisk the flour, oil, salt, cumin, paprika (if using) and 1 cup water in a medium mixing bowl until smooth. Set aside to rest for 30 minutes. For the herb dip: In a food processor, combine the basil, parsley, mint, oil, lemon juice and 1/2 tablespoon salt and blend until smooth. Adjust the thickness with additional oil and adjust seasoning with the remaining salt. Put in a small bowl for dipping. Five minutes before the batter is finished resting, put a 10-inch cast-iron pan in the oven to preheat. Remove the preheated cast-iron pan from the oven, then coat with a teaspoon oil and pour in the socca batter. Place back in the oven and cook until blistering and brown, with crispy edges and flexible but cooked through in the center, 5 to 7 minutes. Remove from the pan with a spatula to a cutting board. Sprinkle with black pepper and sea salt flakes. Rough cut into pieces and serve warm with the herb sauce and cold rose wine! ","[Ros, Vermentino, Grner Veltliner, Albari?o]" 38243,"Ahi Poke 4 cups ahi, minced 1/2 cup onion, minced 1/4 cup green onion, minced 1 cup soy sauce 2 tablespoons sesame oil 3 tablespoons white truffle oil 1/2 tablespoon sambal olek Hawaiian salt to taste 1 teaspoon black pepper Instructions: Season ahi with Hawaiian salt. Add all ingredients, mix well then chill. ","[Sauvignon Blanc, Pinot Grigio, Riesling]" 38244,"Slaw and Order 1 (12-ounce) bag dry broccoli cole slaw (4 cups) 1 cup low-fat creamy tomato soup or canned crushed tomatoes 1 teaspoon chopped garlic, or more to taste Dash onion powder, or more to taste Salt and freshly ground black pepper Dash crushed red pepper, or more to taste 3 tablespoons reduced-fat Parmesan-style grated topping Instructions: Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add slaw and 1/4 cup water. Stirring occasionally, cook until water has evaporated and slaw has softened slightly, about 5 to 8 minutes. Add soup, garlic, onion powder, dash each salt, black pepper, crushed red pepper, and 2 tablespoons grated topping. Stir and continue to cook until hot, about 3 to 4 minutes. Season with additional spices, if you like. Top with remaining tablespoon grated topping. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38245,"Ghost Lollipop Invitations Lollipops, such as Tootsie pops Instructions: Drape 2 paper towel squares over the top of a lollipop to create the ghost's head. Tie a piece of black ribbon at the neck and draw on a scary face. Write all the party details on the inside of the paper towel, including the date, time, and place. Hand-deliver. ","[Chardonnay, Sauvignon Blanc, Riesling]" 38246,"Paleo Beef and Sweet Potato Stew 12 ounces sweet potatoes, halved lengthwise 4 fresh sage leaves 2 sprigs thyme 1 sprig rosemary 4 pieces uncured, nitrate-free bacon, cut across in 1/4-inch strips 1 1/2 pounds stewing beef, cut into 2-inch chunks Sea salt and freshly ground black pepper 4 cups unsalted chicken broth 2 cups 1-inch diced onions 1 cup 1-inch sliced carrots 1 cup 1-inch sliced celery 1 tablespoon tomato paste 5 cloves garlic 2 tablespoons cashew butter Fresh flat-leaf parsley leaves, for garnish Instructions: Preheat the oven to 400 degrees F.
Poke holes in the sweet potato halves with a fork. Place on a parchment- or foil-lined baking sheet and bake until fork tender, about 1 hour. Alternatively, microwave on high until the flesh is fork tender, 6 to 8 minutes. Set aside.
Tie the sage, thyme and rosemary sprigs together with kitchen twine or a clean rubber band and set aside.
Heat a Dutch oven over medium heat and cook the bacon, stirring often, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate and discard all but 1 tablespoon of the pan drippings.
Pat the beef dry and sprinkle with salt and pepper. Return the Dutch oven to the stovetop on medium-high heat. Working in batches, brown the meat on all sides, 5 to 7 minutes. Add the broth, onions, carrots, celery, tomato paste, garlic and herb bundle. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour on low heat.
Uncover and cook at a low simmer until the meat is tender and the vegetables are cooked through, 45 minutes.
Scoop out the flesh from the cooked sweet potatoes and place in a blender. Carefully add 1 cup of the stewing liquid and the cashew butter to the blender, then puree until smooth. Add the puree to the stew and stir well. Simmer to thicken, 5 minutes, then season with salt and pepper. Remove the herb bundle and serve the stew garnished with the bacon bits and parsley leaves. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 38247,"Lobster-Pinto Bean Salad 1/4 cup molasses 3 tablespoons water 2 tablespoons red wine vinegar 2 tablespoons Dijon mustard 2 teaspoons clover honey 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup canola oil 2 tablespoons canola oil 1 small Spanish onion, finely diced 1 carrot, finely diced 2 cloves garlic, finely chopped 1 jalapeno, finely diced 3/4 pound pinto beans, soaked overnight, cooked until tender and drained well 1 1/2 cups grilled chopped lobster meat 1/4 cup chopped fresh flat-leaf parsley Instructions: Combine the molasses, water, vinegar, mustard, honey, and salt and pepper, to taste, in a medium bowl. Slowly whisk in the oil until emulsified. Heat the oil in a large saute pan over medium-high heat until it begins to shimmer. Add the onion and carrot and cook until soft, about 4 minutes. Add the garlic and jalapeno and cook for 30 seconds. Add the beans and lobster and cook until slightly heated through, about 2 minutes. Transfer to a serving bowl, add the dressing and parsley and toss to coat. Let sit at room temperature for 30 minutes before serving to allow flavors to meld. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38248,"Plantain Chip Nachos with Spicy Chicken 2 tablespoons vegetable oil 1 white onion, diced Kosher salt and freshly ground pepper 1 serrano cl pepper (1/2 minced, 1/2 sliced) 1 teaspoon chipotle cl powder Grated zest of 1 lime, plus the juice of 2 limes 1 cup low-sodium chicken broth 1 rotisserie chicken, skin removed and meat shredded (about 4 cups) 1/2 mango, diced 1 beefsteak tomato, diced 1 cup chopped fresh cilantro 4 tablespoons unsalted butter 1/4 cup all-purpose flour 2 1/2 cups whole milk, warmed 1 8-ounce bag shredded Mexican cheese blend 3 5-ounce bags plantain chips 1 8-ounce container guacamole Instructions: Make the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add all but 1/2 cup onion, season with 1/2 teaspoon each salt and pepper and cook, stirring, until translucent, 5 minutes. Stir in the minced serrano, cl powder and zest and juice of 1 lime; stir 30 seconds. Stir in the chicken broth and chicken and bring to a simmer. Reduce the heat to medium low and cook until thickened, about 8 minutes. Meanwhile, make the mango salsa: Combine the mango, sliced serrano, reserved 1/2 cup diced onion, the tomato, cilantro, the juice of the remaining lime and 1/2 teaspoon salt in a medium bowl. Make the cheese sauce: Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour and cook until foaming, about 2 minutes. Whisk in the milk and bring to a simmer, then reduce the heat to medium low and cook, stirring, until thickened, about 4 minutes. Remove from the heat and stir in the cheese until smooth. Reheat the chicken mixture, if necessary. Arrange the plantain chips on a platter. Top with half of the cheese sauce, the chicken, remaining cheese sauce, guacamole and mango salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 38249,"Sunny's Easy Mushroom, Peas and Pasta with 1-2-3 Alfredo Sauce 2 tablespoons olive oil 4 fresh sage leaves
Kosher salt and ground black pepper
1 pound mixed wild mushrooms, sliced
1 pound fresh fettuccine
1 cup frozen peas (no need to defrost) 1 cup chicken stock
1 clove garlic, grated on a rasp 3 cups grated Pecorino Romano cheese
2 cups heavy cream
Instructions: For the pasta: In a large pan with sides and a lid, add the olive oil over medium heat. Add the sage and fry until just crisp, 2 to 3 minutes. Remove to a paper towel-lined plate and season with a tiny pinch of salt. Add the mushrooms to the pan and cook, stirring, until wilted and darkened, 5 to 8 minutes; season with salt and pepper. Add the pasta, peas and chicken stock. Cook, stirring and tossing, until all the liquid is absorbed, 1 to 2 minutes. For the 1-2-3 alfredo sauce: Add the garlic to the pan and toss, then add the cheese and heavy cream. Stir to coat everything, then cover and reduce the heat to low. Cook, covered, until the sauce has combined and thickened slightly, about 8 minutes. Top each portion with a fried sage leaf. ","[Chardonnay, Barolo, Chianti, Tempranillo]" 38250,"Indian Shepherd's Pie 4 cups leftover mashed potatoes 1/2 to 1 cup hot water 1/2 cup milk 3 tablespoons butter 2 tablespoons plain yogurt 2 teaspoons ajwain Salt 3 tablespoons grapeseed oil 1 tablespoon minced garlic 1 tablespoon minced ginger 1 onion, chopped 3 stalks celery, thinly sliced 1 tablespoon garam masala 1 tablespoon Italian mixed herbs (dried basil, dried oregano, dried thyme) 1 pound ground beef 1 cup crushed tomatoes 2 cups cooked brown lentils 1 cup grated mozzarella 2 teaspoons smoked paprika Instructions: Preheat the oven to 350 degrees F.
Place a large pot over medium-low heat. Add the leftover potatoes and hot water and stir with a wooden spoon until the potatoes begin to soften and get hot, 3 to 5 minutes. Add the milk, butter, yogurt, 1 teaspoon ajwain and a pinch of salt and stir well until the mixture is smooth. Set aside.
Place a large skillet over medium heat and add the oil. When it is hot, add the garlic, ginger and onions, and cook until the onions are soft and translucent, about 3 minutes. Add the celery and stir, and then add the garam masala, Italian mixed herbs, the remaining 1 teaspoon ajwain seeds and a pinch of salt, and cook for about 30 seconds. Stir in the ground beef, stir and let it cook through, about 5 minutes. Add the crushed tomatoes and 1/2 cup water, and then stir in the cooked lentils and simmer for 5 minutes. Pour into a 9 by 13-inch baking dish and sprinkle with the mozzarella. Spread the mashed potatoes evenly over the top and sprinkle with the paprika. Bake until it is bubbling and hot, about 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 38251,"Chilled Melon, Cucumber and Mint Salad 2 medium melons, such as cantaloupe, Galia or honeydew 2 medium hothouse cucumbers, peeled, cut into 1-inch cubes and chilled
4 tablespoons extra-virgin olive oil
Zest and juice from 1 small lime
1 tablespoon honey
6 fresh mint sprigs, stemmed
Freshly ground black pepper
Instructions: Place the melons on a flat surface and split each one in half. Scoop out and discard the seeds. Use the larger-size scoop on a melon baller to scoop out the flesh. The goal is to tightly pack about 6 generous cups of melon flesh and then hollow the four melon halves out for presentation. Scrape the halves with a spoon to smooth the insides and gather additional flesh (and trap any juices) in a separate bowl until you have 1 heaping cup. Save the melon halves. Refrigerate the melon balls. Place the melon scraps and juices in a blender and add 3 tablespoons of the olive oil, the lime zest and juice and honey. Puree until smooth and taste for seasoning. Add more honey, if needed. Add a splash of water if more liquid is needed to make a smooth puree. Refrigerate. In a medium bowl, toss the cucumbers with the remaining 1 tablespoon olive oil and a generous amount of black pepper. Toss the melon balls with the dressing. Sprinkle the cucumbers and mint over the melon and mix a little. Fill the melon halves. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 38252,"BBQ Chicken and Fresh Strawberry Salad 4 small boneless skinless chicken breast halves (1 lb.) 1/2 cup KRAFT Original Barbecue Sauce 1 pkg. (10 oz.) mixed salad greens 2 cups fresh strawberries, cut in half 1/2 cup sliced red onions 1/2 cup KRAFT Light Ranch Dressing Instructions: HEAT greased grill to medium-high heat. GRILL chicken 10 min. on each side or until done (170F), turning and brushing occasionally with barbecue sauce. Cut into strips. COVER plate with greens; top with berries, onions and chicken. TOP with dressing. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 38253,"Smoky Pork Chops with Caramelized Onion-Honeycrisp Compote 3 tablespoons turbinado sugar 2 tablespoons kosher salt
1 tablespoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground ginger
4 bone-in, 1-inch-thick pork chops Caramelized Onion-Honeycrisp Compote, recipe follows 2 tablespoons unsalted butter 4 cups 1/4-inch-thick slices sweet onion 2 tablespoons brown sugar 1/2 teaspoon kosher salt
4 cups Honeycrisp apples, peeled and diced into 1/2-inch pieces 1 tablespoon apple cider vinegar
1 bunch fresh chives or green onions, sliced thin, for garnish
Instructions: Preheat a smoker or gas grill with a smoker box for cooking with indirect heat to about 225 degrees F. Add desired smoke wood or pellets to the smoker or gas grill and wait until smoke appears. If using a gas grill with indirect heat, keep the heat no higher than 250 degrees F. Mix together the turbinado sugar, salt, cinnamon, cardamom, nutmeg and ginger in a medium bowl. Sprinkle the pork generously on all sides with this spice mixture. Place the chops directly on the grates over indirect heat and cook until the internal temperature reaches 115 degrees F, 1 to 2 hours, depending on the thickness of the pork chops. Transfer the pork chops to a sheet tray. Turn the heat up on the smoker or gas grill to high. Place the pork chops on the grill grates over direct heat to sear until nicely charred and dark brown or until the internal temperature reaches 145 degrees F, 1 to 2 minutes per side. Let rest 5 to 10 minutes before serving. Remove the bone from the chop if desired. Top with the Compote and try to keep the masses away! Melt the butter in a large nonstick skillet over medium heat. Add the onions and cook, stirring frequently, until translucent, 10 to 15 minutes. Reduce the heat to low. Add the brown sugar and salt and continue cooking until the onions turn golden brown, about 10 more minutes. Add the about half of the apples and the apple cider vinegar and cook, stirring occasionally, until tender, about 10 minutes. Remove from the heat. Top with the remaining diced apples and sliced chives. Serve warm. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 38254,"Rice Pilaf 1/4 cup olive oil 1 medium onion, finely chopped 2 cloves garlic, finely chopped 2 cups white rice 1 quart chicken stock 1 teaspoon poultry seasoning Instructions: Heat olive oil in a medium saucepan and saute onion and garlic until the onion begins to turn translucent. Add rice and stir to coat with oil, onions and garlic, and let rice \toast\ lightly. Stir in chicken stock and poultry seasoning and bring to a boil. Then reduce heat and simmer covered until all liquid is absorbed, about 20 minutes. Remove from heat and flake rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 38255,"Steak Sandwiches with Honey Garlic Mayo and Seared Red Onions Cooking spray 1 red onion, sliced into 1/4-inch thick rounds Cooked flank steak slices, about 12 ounces 4 to 6 slices Swiss cheese 1/2 cup mayonnaise 2 tablespoons honey 1 teaspoon garlic flakes Salt Freshly ground black pepper 4 long rolls Instructions: Heat a stove-top griddle with cooking spray and set over medium-high heat to preheat. Place red onion slices on hot pan and sear 2 minutes per side, flipping with a spatula, until golden brown and slightly softened. Arrange steak slices alongside onion. Cook 2 to 3 minutes, until hot. Place cheese on top of steak and cook 1 minute, until cheese melts. In a small bowl, whisk together mayonnaise, honey and garlic flakes. Season, to taste, with salt and freshly ground black pepper. Spread mayonnaise mixture on rolls and top with seared onion slices and cheese-smothered steak. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 38256,"Pomegranate and Roasted Pepper Salsa 3 pomegranates, peeled and seeded 6 red peppers 1 medium red onion, very small diced 1 tablespoon finely chopped mint 2 tablespoons olive oil 2 limes, juiced Salt and pepper Instructions: Cut pomegranate in quarters and remove seeds. Extract the juice from the pomegranate seeds by placing the seeds on a strainer or bowl and pressing down with a ladle or mallet. Roast the red peppers, place in a bowl, cover with plastic for 8 minutes, and then peel, seed, and dice the roasted red pepper into very small pieces. In a mixing bowl, combine the pomegranate juice, diced roasted red pepper, diced red onion, chopped mint, olive oil, and lime juice. Season with salt and pepper. Serve with cold-water Eastern or Atlantic oysters, preferably either Malpecque or Bluepoint, on the half shell. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 38257,"Mini Banana Split Icebox Cakes 1/2 cup diced strawberries, plus sliced strawberries for topping 1/2 cup chilled heavy cream 3 tablespoons confectioners' sugar 1/4 teaspoon vanilla extract 12 chocolate wafer cookies 1/2 small banana, sliced Chocolate syrup or sauce, for topping 2 tablespoons chopped toasted peanuts, for topping (optional) 2 maraschino cherries, for topping (optional) Instructions: In a blender, puree the diced strawberries with 1 to 2 tablespoons water until thick and smooth. Using an electric mixer, whip the cream until soft peaks form, 3 to 5 minutes. Add the confectioners' sugar, vanilla and strawberry puree and continue whipping until slightly stiff peaks form, 1 to 2 minutes. For each dessert, place a chocolate cookie on a plate. Dollop with 1 tablespoon of the strawberry whipped cream; gently press another cookie on top. Repeat, alternating cookies and whipped cream, to make a stack 6 cookies high, ending with a cookie. Wrap lightly in plastic wrap and refrigerate until the cookies soften slightly, 3 to 4 hours. Cover and refrigerate the remaining whipped cream. Just before serving, use an offset spatula or butter knife to smooth the sides of the cakes. Top each cake with a few strawberry and banana slices and some of the remaining whipped cream. Drizzle with chocolate syrup. Sprinkle with peanuts and top with a maraschino cherry. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 38258,"Churrasco Steak Burger 1 quart blended oil 1 cup extra-virgin olive oil
1 1/2 cups chopped garlic
1 1/4 cups lime juice
3/4 cup dried oregano
1/2 cup red wine vinegar
2 tablespoons salt
1 tablespoon red pepper flakes
1/2 teaspoon ground black pepper
3 bunches chopped fresh parsley
2 bunches chopped fresh cilantro
2 cups mayonnaise 1 ounce blended oil 5 large yellow onions, sliced
4 ounces brown sugar
1 tablespoon salt
1 teaspoon ground black pepper
2 pounds ground chuck 2 pounds ground skirt steak
8 brioche buns, split and toasted Instructions: For the chimichurri: Combine blended oil, olive oil, garlic, lime juice, oregano, vinegar, salt, pepper flakes and black pepper in a large bowl and let the mixture stand for 30 minutes. Whisk in parsley and cilantro and let the mixture stand for 1 hour. For the chimichurri aioli: Add mayonnaise to a mixing bowl and slowly whisk in 1/2 cup chimichurri until combined well. For the caramelized onions: Heat a large skillet over medium heat. Add blended oil and the onions. Cook until translucent, then add the brown sugar. Add the salt and pepper and cook until desired color is achieved. For the skirt steak burger: Add the meats and 2 cups chimichurri to a large mixing bowl and mix until well incorporated. Form into 8-ounce patties. Preheat a grill for cooking at high heat. Grill patties until they have crosshatch marks, 3 to 4 minutes per side. Add patties to buns and drizzle the bun tops with caramelized onions and chimichurri aioli. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 38259,"Mini Cheese and Olive Calzones 1/2 cup ricotta cheese 1/4 cup shredded Mexican cheese blend 1/4 cup chopped black olives 1 teaspoon Italian seasoning Flour, for dusting 1 (8-ounce) can refrigerated crescent-shaped dinner rolls Instructions: Preheat oven to 375 degrees F. In a medium bowl, combine cheeses, olives, and Italian seasoning. On a floured surface, unroll crescent dough in 1 piece. Roll out to a 16 by 8-inch rectangle. Using a pizza cutter, slice into 8 (4 by 4-inch) squares. Place 2 tablespoons of filling on half of each square. Lightly moisten the edges with water, fold dough over, and seal, pressing with fork tines. Using the points of the fork, pierce vents into top of each calzone. Place on a greased baking sheet and bake for 20 minutes or until golden. Serve hot. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 38260,"Roasted Green Beans with Shallots and Hazelnuts 1 pound green beans, trimmed 3 tablespoons olive oil 4 shallots, thinly sliced Salt and freshly ground black pepper 1/4 cup hazelnuts, toasted and coarsely chopped 1 tablespoon finely chopped lemon zest 2 tablespoons chopped fresh parsley leaves Instructions: Preheat oven to 425 degrees F. Toss the green beans in a large baking dish with the oil and shallots and season with salt and pepper. Roast until just cooked through and golden brown, about 15 to 18 minutes. Combine the hazelnuts, zest, and parsley in a small bowl. Transfer green beans to a platter and sprinkle with the hazelnut mixture. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 38261,"Pork Chops With Rice and Beans 2 tablespoons extra-virgin olive oil 1 green bell pepper, diced 1 onion, diced 6 cloves garlic, chopped 2 teaspoons ground cumin Kosher salt and freshly ground pepper 1 8-ounce can tomato sauce 1 cup converted (parboiled, not instant) white rice 1 15-ounce can black beans (not drained or rinsed) 8 thin boneless or bone-in pork chops (2 to 2 3/4 pounds) 1 tablespoon apple cider vinegar Instructions: Preheat the broiler. Heat the olive oil in a medium pot over medium-high heat. Add the bell pepper, onion, garlic, cumin, salt and pepper and cook until slightly soft, about 3 minutes. Add the tomato sauce and 1/2 cup water and bring to a simmer. Set aside about half of the tomato sauce mixture in a bowl. Add 3/4 cup more water and the rice to the pot and bring to a boil. Add the beans and their liquid, stir and reduce the heat to low. Cover and cook, undisturbed, until the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 5 more minutes. Meanwhile, pierce the pork chops with a fork and rub with the vinegar, and salt and pepper to taste. Arrange on a foil-lined broiler pan. Pour the reserved tomato mixture over the pork chops and turn to coat. Broil, without turning, until golden brown, about 8 minutes. Fluff the rice and beans with a fork. Season with salt and pepper. Divide the pork chops and rice and beans among plates and drizzle with the broiler-pan juices. Per serving: Calories 678; Fat 27 g (Saturated 8 g); Cholesterol 120 mg; Sodium 364 mg; Carbohydrate 64 g; Fiber 8 g; Protein 47 g ; ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]

" 38262,"Lentil Stuffed Peppers 1 lemon 2 tablespoons extra-virgin olive oil, plus additional for drizzling
4 cloves garlic, minced
1 teaspoon dried oregano
Kosher salt
1 cup basmati rice
6 multi-colored bell peppers
One 15.5-ounce can brown lentils, rinsed and drained
One 14.5-ounce can diced tomatoes, drained
1/4 cup chopped fresh parsley
1 1/4 cups crumbled feta (about 6 ounces) Freshly ground black pepper
Flaky salt
Instructions: Preheat the oven to 400 degrees F. Zest enough of the lemon to measure 1 teaspoon; cut the lemon in half and reserve. Add the olive oil to a medium saucepan over medium-high heat. Once the oil is hot, add the lemon zest, garlic, oregano and 1/2 teaspoon kosher salt. Cook, stirring to combine, for a little bit for the garlic to toast. Add the rice and stir until the rice is coated and slightly toasted, about 30 seconds. Pour in 1 1/2 cups of water and bring the mixture to a boil. Reduce the heat to low, cover and cook until the rice is fluffy and all the water is absorbed, about 15 minutes. Fluff the rice with a fork and set aside, covered, until ready to use. Slice the top 1/2 inch off of the bell peppers and hollow them out by removing the ribs and seeds. Place them standing cut-side up in a 9-by-13-inch baking dish. (Discard the tops or save for another use.) Add the lentils, tomatoes, parsley, rice, 1 cup of the feta, the juice of one of the lemon halves, 1/2 teaspoon kosher salt and black pepper to taste in large bowl. Toss to combine. Adjust the seasoning. Scoop the rice and lentil mixture into the peppers. Sprinkle the remaining 1/4 cup feta over the top. Sprinkle with some more black pepper. Bake until the feta is starting to brown and the peppers have softened, 30 to 35 minutes. Drizzle with a little more oil, sprinkle with flaky salt and top with a squeeze of the remaining lemon half. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 38263,"Blackberry and Sweet Corn Pilsner Cake 1 cup sugar 1/2 cup all-purpose flour 3 3/4 cups blackberries (three 6-ounce containers) 1 tablespoon fresh lemon juice 3 sticks (1 1/2 cups) unsalted butter, at room temperature 1 teaspoon vanilla extract 1/2 teaspoon kosher salt 2 sticks (1 cup) unsalted butter, at room temperature, plus more for greasing pans 4 cups all-purpose flour, plus more for pans (see Cook's Note) One 15-ounce can creamed corn One 12-ounce bottle pilsner 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 cup sugar 1 teaspoon vanilla extract 4 large eggs Instructions: For the frosting: Whisk the sugar and flour together in a small saucepan. Mash 2 containers (about 2 1/2 cups) blackberries with the lemon juice in a small bowl with a fork. Strain through a fine-mesh strainer into the saucepan and whisk with the sugar-flour mixture until evenly combined. Bring the mixture to a boil, then reduce the heat to medium and cook, stirring constantly, until the jam is thickened to the consistency of thick pudding, about 3 minutes. Scrape the frosting base into a bowl and place a piece of plastic wrap directly on the surface of the mixture. Refrigerate until chilled, about 1 hour. For the cake: Meanwhile, preheat the oven to 350 degrees F. Butter two 9-inch round cake pans, then line the bottoms with parchment paper and butter and flour the paper. Set aside.
Pour the corn and beer into a blender and puree until smooth, at least 1 minute. Reserve the puree in the blender. Whisk the flour, baking powder, baking soda and salt in a bowl until evenly combined. Combine the butter, sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition, until smooth. Alternately, add the flour mixture and the beer-corn puree, beginning and ending with the flour mixture, until the batter is smooth. Divide the batter between the prepared pans, smoothing the tops with an offset spatula, then bake until a cake tester inserted in the center of the cakes comes out clean, 45 to 50 minutes.
Let the cakes cool in the pans for 20 minutes, then invert them onto a cooling rack and remove the parchment paper. Let the cakes cool completely, then split each in half horizontally so you have 4 even thin cake layers. Beat the butter, vanilla and salt for the frosting with an electric mixer on medium speed until lightened and creamy, about 1 minute. Stir the frosting base with a rubber spatula, then add a third of it to the bowl and beat on medium-high speed until incorporated. Add the remaining base and beat until fluffy, lightened and whipped, about 3 minutes more. Center a cake layer on a cake plate and spread about 1/2 cup frosting over the cake with an offset spatula or butter knife. Repeat with 2 more cake layers and frosting, then top with the last cake layer. Scrape the remaining frosting onto the cake and spread it evenly over the top and sides. Halve the remaining blackberries and decorate the top of the cake with them. Refrigerate the cake until the frosting has firmed, at least 30 minutes or up to overnight, before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38264,"Gluten-Free Pear-Cranberry Crumb Cake 1/2 cup pecans, chopped 1/2 cup coconut sugar 1/4 cup semisweet chocolate chips 2 teaspoons Gluten-Free Flour Blend, recipe follows 1 teaspoon ground cinnamon 1 cup Gluten-Free Flour Blend, recipe follows 2 teaspoons baking powder 1/4 teaspoon salt 4 large eggs, at room temperature 1/2 cup finely ground coconut sugar 1/2 cup unflavored coconut oil or non-hydrogenated canola oil 2 teaspoons pure vanilla extract 1 pear, peeled, cored and cut into 1/2-inch pieces 1 cup fresh cranberries 3 cups (435 grams) white rice flour 1 1/2 cups (187 grams) tapioca flour 3/4 cup (123 grams) potato starch 1 tablespoon (8 grams) xanthan gum 1 1/2 teaspoons (5 grams) salt Instructions: For the crumble: In a small bowl, stir together the pecans, sugar, chocolate chips, gluten-free flour blend and cinnamon.
For the cake: Preheat the oven to 375 degrees F and grease a 9-inch springform pan or round cake pan. In a large bowl, whisk together the gluten-free flour blend, baking powder and salt.
In a small bowl, whisk together the eggs and sugar until smooth. Beat in the oil and vanilla. Stir the egg mixture into the flour mixture until combined. Transfer the batter to the prepared pan, top with the pear, cranberries and crumble mixture. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cool in the pan set on a wire rack. In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 38265,"Pecan Squares 1 1/4 pounds unsalted butter, room temperature 3/4 cup granulated sugar 3 extra-large eggs 3/4 teaspoon pure vanilla extract 4 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 pound unsalted butter 1 cup good honey 3 cups light brown sugar, packed 1 teaspoon grated lemon zest 1 teaspoon grated orange zest 1/4 cup heavy cream 2 pounds pecans, coarsely chopped Instructions: Preheat the oven to 350 degrees F. For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool. For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 38266,"Sunny's Quick Sizzlin Chicken Fajitas 3 pounds chicken breast strips 1/4 cup olive oil
2 tablespoons lime juice
2 tablespoons ancho cl powder
2 tablespoons ground cumin
2 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
Freshly ground black pepper
One 14-ounce bag frozen peppers and onions blend, defrosted Zest of 1 lime
Kosher salt and freshly ground black pepper
12 ounces pilsner beer
Warm flour tortillas Sliced avocado Lime wedges Fresh cilantro leaves Salsa verde and rojo Chopped fresh tomato Shredded cheese blend Instructions: For the chicken: In a large resealable plastic bag, add the chicken, olive oil, lime juice, cl powder, cumin, onion powder, garlic powder, salt and a few grinds of black pepper. Seal, squish around a bit to mix and leave at room temperature for 15 minutes. For the veggies: In a large bowl, combine the peppers and onions blend and lime zest. Season with salt and pepper, toss together and set aside. On a large, seasoned cast-iron griddle on medium-high heat, add the chicken right from the marinade and spread it out so it doesn't steam; you may have to cook it in batches. Cook until the chicken is light golden and cooked through, 4 to 5 minutes. Once a batch is finished, try to pile it on a cool area of the griddle until you finish the rest or pile in a bowl. Once done with the chicken, cook the veggies the same way. Pile the chicken and veggies back onto the griddle and gently spritz and sprinkle just enough beer to allow the griddle to steam a bit while tossing the chicken and veggies together just to warm through. Drink the rest of the beer. Serve with the fixins: tortillas, avocado, lime wedges, cilantro, salsa, chopped tomatoes and shredded cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 38267,"Mashed Potato-Stuffed Meatloaf 1 pound russet potatoes (about 2 medium), scrubbed clean 1/2 stick (4 tablespoons) unsalted butter, cut into pieces, at room temperature
1/3 cup sour cream 2 teaspoons finely chopped fresh chives
Kosher salt 1/2 cup breadcrumbs 2 tablespoons extra-virgin olive oil 1/2 medium onion, diced 2 cloves garlic, minced 2 teaspoons dried oregano Kosher salt and freshly ground black pepper 2 1/2 pounds meatloaf mix (or a combination of ground beef and pork) 1/3 cup grated Parmesan
2 teaspoons Worcestershire sauce 2 large eggs, lightly beaten 1/2 cup ketchup 1 teaspoon dark brown sugar 1 teaspoon apple cider vinegar 1 pound frozen peas 2 tablespoons unsalted butter Kosher salt and freshly ground black pepper Unsalted butter, at room temperature, for serving Coarsely ground black pepper, for serving Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with foil. For the mashed potatoes: Poke each potato with a fork several times and microwave until soft, about 15 minutes (or use your microwave?s potato setting). Cool until you are able to handle them with a towel, about 2 minutes. Halve the potatoes and scoop out the flesh with a spoon and discard the skin. Mash the potatoes and butter in a medium bowl until smooth then fold in the sour cream, chives and 1 teaspoon salt until well combined. Set aside.
For the meatloaf: Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the oil, onions, garlic, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook, stirring, until onions are tender, about 8 minutes. Let cool slightly. Add the onion mixture to the bread crumbs along with the meatloaf mix, Parmesan and Worcestershire sauce. Toss and mix gently. Add the eggs and mix it completely into the meat mixture.
Transfer 1/2 of the meatloaf mixture to the prepared baking sheet and gently press into a 12- by-3-inch rectangle. Gently create a well down the middle of the meatloaf mixture with a 1/2-inch wall on all four sides. Spoon the mashed potato mixture into the well. Working with a quarter of the remaining meatloaf mixture, gently flatten the mixture with the palms of your hands. Lay the meatloaf mixture over 1/2 of the mashed potatoes. Repeat with the remaining meatloaf mixture ensuring the potatoes are completely enclosed.
For the glaze: Whisk together the ketchup, brown sugar and vinegar in a small bowl. Spoon the glaze evenly over the entire loaf.
Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
While the meatloaf is cooking, cook the peas according to package directions. Toss with the butter and season with salt and pepper. Keep warm.
Slice and serve the meatloaf with butter, black pepper and the peas. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 38268,"Olive Tapenade 1/2 cup green olives, pitted 1/2 cup black olives, pitted
1 teaspoon anchovy paste or 1 anchovy fillet, optional 1/2 teaspoon dried oregano
1 clove garlic, smashed
1 lemon, juiced
2 tablespoons extra-virgin olive oil
Crackers or toast, for serving Instructions: In a food processor, combine the green and black olives, anchovy if using, oregano, garlic and lemon juice and pulse, stopping to scrape down the sides as needed, until everything is a coarse paste. Drizzle in the olive oil while pulsing until combined. Serve with crackers or toast. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 38269,"Coconut Macaroon Tart Sweet Shortcrust Pastry, recipe follows 3 eggs 8 ounces caster sugar (superfine) 1 teaspoon ground cinnamon 5 ounces desiccated coconut (unsweetened shredded or ground coconut) 1 stick plus 1 tablespoon butter, melted Icing sugar (confectioners'), for dusting 7 ounces all-purpose flour, sifted 1 tablespoon icing sugar (confectioners') 7 tablespoons chilled butter, cubed 1/2 to 1 medium egg, beaten Instructions: This decorative tart goes well with ice cream and makes a good dinner party dessert. The coconut is naturally oily, which helps to preserve the tart for a few days. Make the Sweet Shortcrust Pastry, recipe follows, leaving to chill for 30 minutes before using.
Remove the paper and beans, brush with a little leftover beaten egg and return to the oven for 2 minutes. If there are any little holes or cracks in the pastry, just patch it up with any leftover raw pastry before you return it to the oven. Remove from the oven and set aside in the tin while you make the filling. The pastry can be baked a day in advance and kept covered until you need it.
For the filling: whisk the eggs, caster sugar and cinnamon together in a bowl. Add the desiccated coconut and the melted butter, and mix well. Pour the filling into the cooked pastry crust, and bake in the oven until it is golden brown and just set in the center, about 40 to 45 minutes. Cook's Note: Sometimes I turn the oven down to 325 degrees F, after about 30 minutes, if it has already turned a good golden brown and I don't want it any darker.
Remove the tart from the oven, and let stand in the pan for about 10 minutes before carefully removing and allowing to cool on a wire rack. Dust the tart with icing sugar to serve. Place the flour, sugar, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together.
If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together. With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap or place in a plastic bag, and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 38270,"Quinoa Salad 1/2 cup quinoa 1 cup water 1 tablespoon olive oil 1 tablespoon lemon juice 2 tablespoons orange juice 1 clove garlic, finely minced 2 scallions, thinly sliced 1 teaspoon grated fresh ginger 2 tablespoons raisins 2 tablespoons toasted pine nuts 1 orange, peeled and coarsely chopped 1 cup chopped cooked chicken (optional) Salt and pepper Instructions: In a strainer rinse the quinoa under running water and drain. Combine the quinoa and water in a saucepan and bring to a boil. Reduce the heat to low, cover and simmer until all the of the water is absorbed. In a large bowl combine the remaining ingredients and season with salt and pepper. Stir in the quinoa and mix well. Serve chilled or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38271,"Dry Rub for Pork 1/2 cup ground black pepper 1/2 cup seasoned salt 1 1/4 cups turbinado sugar 1/4 cup brown sugar 1 tablespoon salt 1 tablespoon dry mustard 3/4 tablespoon chili powder Instructions: Mix all dry ingredients. Rub on the outside of pork butt before smoking on grill. Note: Multiply this recipe by four if you are smoking a half of pig. ","[Riesling, Cabernet Sauvignon, Merlot, Zinfandel]" 38272,"Bourbon Negroni 4 1/4 cups bourbon 2 figs, seeded and sliced 2 pears, seeded and sliced
1 vanilla bean, seeds scraped 1 ounce bitter orange digestif, such as Campari 1 ounce sweet vermouth 1 slice orange, for garnish Instructions: For the infused bourbon: Combine the bourbon, figs, pears and vanilla bean seeds and pod in an airtight container. Let infuse in the refrigerator for at least 2 weeks but no more than 3 weeks. Strain.
Combine 2 ounces of the infused bourbon, the digestif and sweet vermouth in a mixing glass. Stir for 90 seconds, and then strain into a chilled martini glass. Garnish with a slice of orange. ","[Bourbon, Campari, Vermouth]" 38273,"Parmesan and Pepper Biscuits 4 sticks unsalted butter (1 pound), at room temperature, plus more for the pan 4 cups all-purpose flour 2 1/2 teaspoons fine salt 1/2 cup sugar 1 1/2 cups coarsely grated Parmigiano-Reggiano 1 tablespoon finely ground black pepper 1 tablespoon finely chopped thyme 2 teaspoons finely grated lemon zest Chutney, for serving Instructions: Preheat a convection oven to 300 degrees F. Butter a baking sheet. Whisk together the flour and salt in a large bowl. Beat the butter and sugar in a stand mixer on medium-high speed until light and fluffy, about 8 minutes. Add the cheese, pepper, thyme and lemon zest and continue beating until evenly incorporated, about 2 minutes. Add the flour mixture and beat until just combined. Add just enough ice water to bring the mixture together (about 4 tablespoons). Press the dough into the prepared baking sheet. Place a sheet of parchment paper over the top and smooth the surface with your hands. Remove the parchment and bake until the edges are lightly golden, 25 to 30 minutes. Let cool for about 15 minutes, then turn out onto a cutting board. Using a serrated knife, cut the biscuit into 1-inch squares (12 lines horizontally and 16 lines vertically). Using a squeeze bottle, place a dab of chutney on each biscuit and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38274,"Prosciutto-Wrapped Figs 8 fresh green figs 8 thin slices prosciutto, cut in half lengthwise 2 tablespoons extra-virgin olive oil 1/4 teaspoon fresh rosemary, minced Salt and pepper Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Cut the figs in half and wrap a slice of prosciutto around each fig half, with the ends of the prosciutto overlapping. Place each wrapped fig on the baking sheet. Drizzle each fig with olive oil, rosemary, salt and pepper. Cook the figs until the prosciutto is brown and crispy, 4 to 5 minutes. Serve warm.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38275,"Raspberry-Fig Pull-Apart Cookies 4 ounces cream cheese 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1/4 teaspoon fine salt 1 1/2 cups all-purpose flour (see Cook's Note) 1 stick (8 tablespoons) unsalted butter, cubed and chilled firm 5 ounces dried figs, hard stems trimmed if needed 1/2 cup raspberry jam 1/2 cup cranberry-raspberry juice Nonstick cooking spray 1 large egg, lightly beaten with 2 tablespoons water 2 tablespoons white sanding sugar Instructions: Pulse together the cream cheese, sugar, vanilla extract and salt in a food processor until smooth. Add the flour and butter and pulse until the dough just comes together in a solid mass (chunks of butter should be visible), about 6 to 8 long pulses. Shape the dough into a rectangle about 1/2-inch-thick. Wrap in plastic wrap and refrigerate until firm, at least 1 hour. Wipe out the food processor. Meanwhile, make the filling: Combine the figs, raspberry jam and juice in a small saucepan. Bring to a simmer over medium-low heat and cook, stirring frequently, until the figs are plump and the juice is syrupy, about 25 minutes. Remove from heat and cool slightly. Puree in the food processor until smooth and set aside to cool completely.
Preheat the oven to 375 degrees F. Generously spray the back side of a baking sheet with cooking spray and set aside.
Put the chilled dough between 2 pieces of parchment. Roll out the dough into an 11-by-13-inch rectangle and 1/8-inch-thick (see Cook's Note). Refrigerate until firm, about 30 minutes. Remove the top piece of the parchment, to free it from the dough, then place it back on top. Turn the dough over and remove the top piece of parchment. Spread the fig mixture evenly over the dough.
Roll the dough into a log using the parchment as a guide (the dough is very soft and the parchment will make it easier to roll). Transfer the log to the prepared baking sheet, brush with the egg wash and coat with the sanding sugar. Cut 20 slits across the log, about 1/2-inch apart. Each slit should go about three-quarters of the way through the log so that it is still completely intact. Bend about a quarter of the log by turning some of the newly cut \tabs\ out so that the pinwheels of filling are facing up. Continue turning the \tabs\ out and bending the log until you have a ring. Butt the ends up against each other.
Spray the outside of a 3 1/2-inch round ramekin with cooking spray and place in the center of the ring. Chill the shaped rugelach dough for 30 minutes. Bake until cooked through and golden brown, 30 to 35 minutes. Remove the ramekin and let the ring cool for 5 minutes then slide a flat spatula underneath to free the ring from the baking sheet. Gently slide the ring onto a cooling rack and let cool completely before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 38276,"Emerald Rice 2 cups cooked long-grain white rice 2 tablespoons unsalted butter, melted 1/4 cup finely chopped fresh cilantro leaves 1/4 cup finely chopped flat-leaf parsley 1/2 teaspoon lime zest 1/4 cup finely grated Parmesan Salt and freshly ground black pepper Instructions: Preheat your broiler to high. Heat the rice in your microwave until it's warmed through. Place the rice in a flameproof casserole or baking dish and toss with the melted butter, the chopped cilantro, parsley, lime zest and Parmesan. Place the dish under the broiler for 5 to 7 minutes, until the cheese is browned. Season with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 38277,"Bistecca alla Florentine with Balsamic-Rosemary Steak Sauce and Grilled Treviso with Gorgonzola 2 tablespoons canola oil, plus more drizzling 2 tablespoons olive, plus more drizzling 8 cloves garlic, finely chopped 2 tablespoons finely chopped fresh rosemary 2 porterhouse steaks, about 2 pounds each and 1 1/2-inches thick Kosher salt and freshly ground black pepper Balsamic-Rosemary Steak Sauce, recipe follows 2 heads Treviso Balsamic vinegar, for drizzling 4 ounces crumbled gorgonzola Fresh parsley leaves, for garnish
1 cup balsamic vinegar 1 clove garlic, smashed 1 sprig fresh rosemary 3 large red bell peppers, grilled, peeled, seeded and diced 2 tablespoons honey 2 tablespoons prepared horseradish 1 tablespoon molasses 1 tablespoon red wine vinegar 2 teaspoons Worcestershire sauce 1 teaspoon kosher salt 1/2 teaspoon coarsely ground black pepper Instructions: Whisk together the oils, garlic and rosemary in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 1 hour and up to 12 hours. Remove the steaks from the refrigerator 30 minutes before grilling and let sit at room temperature.
Heat a grill to high heat for direct grilling. Add the soaked wood chips to the charcoal or put the wood chips in a smoker box and add to a gas grill. Close the lid and let heat for 5 minutes. Remove the steaks from the marinade and pat dry. Sprinkle both sides liberally with the salt and pepper. Grill until charred on both sides and cooked to medium-rare doneness, 5 to 6 minutes per side. Remove from the grill, drizzle with a little of the Balsamic-Rosemary Steak Sauce and let rest 5 minutes before slicing.
While steaks are grilling, brush the Treviso with canola oil and season with salt and pepper. Grill until slightly charred on all sides and just beginning to wilt. Transfer to a platter, fan out the leaves, drizzle with a little balsamic, extra-virgin olive oil and crumble over the gorgonzola. Top with slices of the steak and drizzle with more steak sauce. Garnish with parsley leaves. Combine the balsamic vinegar, garlic and rosemary in a small saucepan and cook over high heat until reduced by half, about 10 minutes. Remove the rosemary and let cool to room temperature.
Place the peppers, honey, horseradish, molasses, red wine vinegar, Worcestershire sauce and some of the cooled balsamic mixture in a blender. Blend until smooth. Season with the salt and pepper. Taste, and add more of the balsamic reduction as desired.
Yield: 3 cups. ","[Chianti, Barolo, Syrah, Tempranillo]" 38278,"Herb & Balsamic Grilled Pork with Spinach and Grape Salad 1 medium shallot, thinly sliced Four 4-ounce boneless pork chops Kosher salt and freshly ground black pepper 1/3 cup Food Network Kitchen? Inspirations Tuscan Style Herb & Balsamic Cooking Sauce 1 tablespoon olive oil, plus more for oiling the grill grates 3 cups tightly packed baby spinach (about 3 ounces) 1 cup red seedless grapes, halved 1 tablespoon lemon juice
1/2 teaspoon honey 1/4 cup crumbled blue cheese Instructions: Preheat an outdoor grill over medium-high heat. Soak the shallots in cold water for 10 minutes (this helps remove some of the pungent bite). Drain. Pierce the pork chops all over with a fork. Put in a shallow dish and sprinkle all over with salt and pepper. Coat the pork in all but 2 tablespoons of the Tuscan Style Herb & Balsamic Cooking Sauce and set aside to marinate at room temperature for 10 minutes. Oil the grill grates and grill the pork until cooked through but still moist, basting occasionally with the reserved cooking sauce, about 4 minutes per side. Let the pork rest. Meanwhile, add the spinach, grapes and shallots to a large bowl. Drizzle in the oil, lemon juice and honey and toss. Season with salt and pepper.
Arrange the pork chops on a serving platter. Top with the spinach and grape salad and sprinkle with the blue cheese.
","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]

" 38279,"Chocolate Chunk Pecan Cookies 1 stick butter, softened 1/2 cup white sugar 1/2 cup dark brown sugar 1 egg 1 teaspoon vanilla extract 1 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup pecans, chopped 6 ounces good quality bittersweet or semisweet chocolate, chopped coarsely Instructions: Preheat the oven to 375 degrees. Place the butter in the bowl of an electric mixer and beat until creamy. Add the sugars and beat until light and fluffy. Add the egg and vanilla and beat well to combine. Sift together the dry ingredients and add to the batter, mixing well. Remove bowl from mixer (be sure to scrape the beater) and stir in the nuts and chocolate chunks by hand. Drop by teaspoons onto greased cookie sheets and bake 8 to 10 minutes until lightly browned. Cool 5 minutes on sheets then remove cookies with a spatula to racks to cool. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 38280,"White Chocolate Orange Cheesecake with Cranberry Compote 1 cup all-purpose flour 1/4 cup sugar 1/2 teaspoon salt 8 tablespoons butter, chilled and cut into small pieces 1 egg yolk 1 teaspoon vanilla 1 teaspoon orange zest 2 tablespoons water 2 pounds softened cream cheese 1 1/4 cups sugar 4 eggs 1 tablespoon vanilla extract 1 teaspoon orange zest 6 ounces white chocolate, melted 6 cups cranberries, fresh or frozen 1 cup sugar 1 cup orange juice 1 tablespoon orange zest 1 cup orange segments Instructions: Preheat the oven to 350 degrees F. Use a food processor or by hand, mix the flour, sugar, and salt in a bowl. Add the butter pieces and mix until it resembles small pea size pieces. Add the yolk, vanilla, and zest, and mix until it forms a ball. Add the water to help dough come together. Form the dough into a disk and refrigerate for 30 minutes. Press the dough into the bottom of a springform pan and bake for about 20 minutes until golden brown and set aside. For the filling, use a mixer with a paddle attachment. Cream the cheese with the sugar on low speed. Add the eggs 1 at a time until smooth making sure to scrape the sides of the bowl. Add the vanilla and orange zest. Slowly pour in the melted white chocolate and mix until well combined. Pour the mixture into the springform pan. Wrap aluminum foil around the base of pan and up side to protect from water bath. Place pan on sheet pan or pan with high sides and fill with 1/3 water. Bake cheesecake for 40 to 45 minutes. Remove cake from oven and allow to cool for 4 hours before serving. To make the compote, place the cranberries, sugar, orange juice, and zest in a saucepan and stir over low heat. Simmer until cranberries soften or pop. Cool mixture and add the orange segments. Serve cheesecake with compote and orange segments. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 38281,"Fruited Oatmeal Bars 2 1/4 cups Pillsbury BEST? All Purpose Flour 1 1/2 cups quick-cooking rolled oats 1 1/4 cups packed brown sugar 1/2 teaspoon baking soda 1 cup cold butter 1/2 cup chopped walnuts 1 (9 oz.) package None Such? Condensed Mincemeat 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk Instructions: HEAT oven to 350 degrees F. Combine flour, oats, brown sugar and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 3/4 cup of crumb mixture; stir in nuts; set aside. Firmly press remaining crumb mixture into ungreased 13 x 9-inch baking pan. CRUMBLE mincemeat into medium saucepan; add sweetened condensed milk. Cook and stir over medium-low heat until thickened, about 5 minutes. Remove from heat. DROP by small spoonfuls on top of crust in pan; spread carefully to cover crust. Sprinkle with reserved crumb mixture; press down lightly. BAKE 40 minutes or until top is golden. Cool on wire rack. Cut into bars. Calories 192,Total Fat Grams7.7,Calories From Fat 70,Saturated Fat Grams 4.1,Saturated Fat Grams Pct DailyValue 21,CholesterolMilligrams 18,SodiumMilligrams 125,Sodium Milligrams Pct Daily Value 5,Potassium Milligrams 47,Potassium Milligrams Pct Daily Value 1,Total Carbohydrates Grams 22.8,Total Carbohydrates Grams Pct Daily Value 7,Dietary Fiber Grams 0.8,Dietary Fiber Grams Pct Daily Value 3,Sugars Grams 13.7,Protein Grams 2.1,Protein Grams Pct Daily Value 4,Vitamin A Pct Daily Value 4,Calcium Pct Daily Value 1,Thiamin Pct Daily Value 9,Niacin Pct Daily Value 4,Folate Pct Daily Value 8,Magnesium Pct Daily Value 4,
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 38282,"Italian Chef Salad 2 hearts romaine lettuce, chopped 1/4 pound hot ham, sliced 1/4 pound Genoa salami, sliced 1/4 pound deli provolone cheese, chopped Hot pepper rings, a couple of fork fulls Cracked green olives, 1/2 cup 1 tomato, chopped 2 ribs celery, chopped A few leaves basil, torn Red wine vinegar, 2 tablespoons, eyeball it Extra-virgin olive oil, for drizzling Salt and pepper Instructions: Combine all ingredients and dress with red wine vinegar, then extra-virgin olive oil, salt and pepper, all to your taste. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 38283,"Garden Orzo Salad with Herb Dressing 2 lemons, zested and juiced 2 oranges, zested and juiced 1 cup cider vinegar 2 cups fresh parsley leaves 2 cups fresh basil leaves 2 cups extra-virgin olive oil Salt and freshly ground black pepper 4 cups orzo Salt, for water 5 ears corn, kernels removed 5 stalks celery, diced 1 cucumber, seeded and diced 2 pints cherry tomatoes Instructions: In a food processor add lemon zest and juice, orange zest and juice, cider vinegar, parsley, basil. Turn on the processor and slowly add the olive oil until the mixture is blended together. Process until smooth and season with salt and pepper, to taste. Set aside. Cook orzo in large pot of boiling salted water until tender but still firm to bite, about 10 minutes, stirring occasionally. To a large mixing bowl add the raw corn kernels, diced celery, seeded and diced cucumber and whole cherry tomatoes. Once orzo is cooked, drain and rinse under cold water; drain well. Add cooled orzo to bowl and toss. Add dressing to salad and toss again. Season with salt and pepper, if needed. Serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 38284,"Potato-Fennel Gratin 1/2 teaspoon freshly ground black pepper 2 small fennel bulbs 1 yellow onion, thinly sliced 2 tablespoons good olive oil 1 tablespoon unsalted butter 2 pounds russet potatoes (4 large potatoes) 2 cups plus 2 tablespoons heavy cream 2 1/2 cups grated Gruyre cheese (1/2 pound) 1 teaspoon kosher salt Instructions: Preheat the oven to 350 degrees F. Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish. Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender. Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyre, salt, and pepper. Add the sauteed fennel and onion and mix well. Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyre and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38285,"Chicken and Leek Cornish Turnover 1/4 cup extra-virgin olive oil 1 large leek, white and light green part only, thinly sliced 1 medium carrot, peeled and chopped into 1/4-inch rounds 4 ounces button or cremini mushrooms, sliced One 6-ounce Yukon gold potato, peeled and diced into 1/2-inch pieces 2 cloves garlic, minced 3 tablespoons chopped fresh thyme leaves 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons unsalted butter, at room temperature 2 tablespoons all-purpose flour 1 cup milk, at room temperature 1/3 cup grated Parmesan 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper Pinch ground nutmeg 1 large store-bought rotisserie chicken breast, shredded to yield 1 1/2 cups of meat Kosher salt and freshly ground black pepper All-purpose flour, for dusting One 9-inch square sheet frozen puff pastry, thawed 1 large egg, beaten Instructions: Place an oven rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper. For the filling: Heat the oil over medium-high heat in a large skillet. Cook the leeks until slightly softened, about 3 minutes. Add the carrots, mushrooms, potato, garlic, thyme, salt and pepper. Stir frequently until the vegetables are tender, about 12 minutes. For the sauce: Melt the butter over medium heat in a 1-quart saucepan. Add the flour and whisk until smooth, about 2 minutes. Add the milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 10 minutes. Remove the pan from the heat and stir in the cheese, salt, pepper and nutmeg. Combine the vegetable mixture, sauce and chicken in a medium bowl. Season with salt and pepper. Cool the filling completely, about 20 minutes. Roll out the pastry into a 10-by-10-inch square on a lightly floured surface. Transfer the pastry to the prepared baking sheet. Lightly brush the edges of the pastry with beaten egg using a pastry brush. Spoon the filling onto one side of the pastry. Fold the pastry over to encase the filling. Fold and crimp the edges of the pastry together to seal the filling. Brush the top of the pastry with beaten egg. Cut a 1/2-inch-long slit in the top of the pie using a paring knife. Bake until puffed and golden, 30 to 35 minutes. Cool for 15 minutes and slice into 4 pieces. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38286,"Lamb Stew with Spring Vegetables 2 tablespoons canola oil 1/4 pound applewood smoked bacon, 3/4-inch-diced 3 pounds boneless lamb shoulder, 11/2-inch-diced Kosher salt and freshly ground black pepper 1/4 cup plus 2 tablespoons all-purpose flour 2 tablespoons minced garlic (6 cloves) 2 cups canned beef stock, such as College Inn 1 cup full-bodied red wine, such as Cotes du Rhone, plus extra for serving 1 cup diced canned tomatoes, preferably San Marzano 2 teaspoons minced fresh thyme leaves 2 teaspoons minced fresh rosemary leaves 1 pound carrots, peeled and cut 2 inches thick diagonally 12 ounces small Yukon Gold potatoes, 11/2-inch-diced 8 to 10 ounces fresh cipolline or pearl onions, peeled (see note) 6 small turnips, whole or halved, depending on size (1 pound) 2 tablespoons unsalted butter, at room temperature 1 (10-ounce) package frozen green peas, such as Birds Eye Garden Peas 1/2 cup chopped fresh parsley leaves Instructions: Preheat the oven to 350 degrees F. Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute. Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender. Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls. ","[Syrah, Cabernet Sauvignon, Malbec, Tempranillo]" 38287,"Tomato Bacon Corn Salad 4 ounces bacon (4 to 6 slices), chopped 2 shallots, finely chopped 3 cups fresh corn kernels, about 3 ears of corn or frozen 1 cup halved cherry tomatoes 2 fresh bird\u2019s eye chilies or 1 serrano pepper, minced 2 teaspoons fish sauce 1\u20442 cup chopped fresh cilantro leaves Juice of 1 lime 1 avocado, chopped Kosher salt and freshly ground black pepper Instructions: In a wok or large skillet set over medium-high heat, add the bacon and cook, stirring, until it is very crisp, and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon and set aside. Pour the bacon fat out from the skillet until about 2 tablespoons remain. Return the pan to medium-high heat, add the shallots to the bacon fat, and cook, stirring, until soft, about 3 minutes. Add the corn and continue cooking, stirring occasionally, until the corn begins to brown, about 6 minutes. Stir in the tomatoes and chiles. Add the crispy bacon and fish sauce and remove from the heat. Then add the cilantro, lime juice and avocado. Gently toss to combine. Taste and season with salt and pepper. Serve warm, chilled or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 38288,"Grilled Bow and Arrow Steak on a Stick 1 (2-pound) flank steak 2 tablespoons all-purpose grill seasoning (recommended: Montreal) 1 (12-ounce) jar roasted red peppers, drained and sliced in 1/2 1 cup shredded pepper jack cheese 12 (10-inch) skewers, soaked in water for 30 minutes 1 tablespoon canola oil 1 tablespoon all-purpose grill seasoning (recommended: Montreal) 1 cup plain yogurt 1 tablespoon hot sauce 1 tablespoon Worcestershire Sauce 1 tablespoon chopped flat-leaf parsley Instructions: For the steak rolls: Preheat an outdoor grill to medium heat. Butterfly the flank steak. Cover the steak with plastic and pound it out to about 1/4-inch thickness making sure to keep the rectangular shape as best a possible. Slice the pounded steak into 4 equal rectangles. Lay out the steak piece so that the grain of the meat is going sideways. Evenly sprinkle some grill seasoning, using 1 tablespoon, over each rectangle. Divide the roasted red pepper slices among the meat, then sprinkle each piece with 1/4 cup cheese. Starting from the bottom edge and rolling away from you, roll the beef into a tight log. Repeat with the remaining pieces. Put 2 rolls, back to back, with the seams facing each other and do the same with the remaining 2 rolls. Skewer the rolls with 6 skewers spaced evenly apart so that each skewer goes through both rolls. Repeat with the remaining rolls and skewers. Slice the rolls between the skewers so that each skewer has 2 round rolls, like a stick with 2 lollipops. Season each roll with the remaining grill seasoning. Brush the grill grates with the canola oil. Put the rolls, flat side down, and grill for 3 minutes per side. Transfer the rolls to a large plate and serve with Spicy Yogurt Sauce. Spicy Yogurt Sauce: Combine all the ingredients together in a bowl and mix until blended. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 38289,"Texas Blue Crab Salad 6 cloves garlic, minced 2 shallots, minced 2 ounces canola oil 1/2 cup sour cream 2 ounces Boursin cheese 1 1/2 teaspoons green hot pepper sauce 1/4 teaspoon Worcestershire sauce 1 tablespoon cilantro, chopped 2 tablespoons chives, chopped 2 limes, juiced 1 teaspoon salt Cayenne pepper to taste 1 pound crab claw meat, picked over Instructions: In a medium saute pan, saute garlic and shallots in canola oil until translucent. Remove from heat and cool. In a medium size bowl, whip together sour cream and Boursin cheese. When mixture becomes smooth, season with hot pepper sauce, Worcestershire, cilantro and chives. Finish with lime juice, salt and cayenne pepper to taste. Mix in crabmeat, garlic and shallots being careful not to break up the crabmeat too fine. Place crab salad on a piece of lavosh and serve as hors d'oeuvre. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38290,"Creole Spiced Seafood Gazpacho 2 1/2 pounds Creole tomatoes, peeled, seeded and chopped 1 pound medium shrimp, peeled, tail-off, and cooked 1 pound lump crab meat, picked for cartilage 1 pound lobster meat, cooked and diced 1 cup fresh herb salad, recipe follows 2 red peppers, rough chopped 2 medium yellow onions, roughly chopped 2 cucumbers, peeled and roughly chopped 4 stalks celery, roughly chopped 1/4 cup minced shallots 2 tablespoons minced garlic 2 tablespoons grated fresh horseradish 1/4 cup chopped fresh cilantro 2 cups V-8 juice 1/2 cup to 1 cup Absolute Pepper Vodka 2 tablespoons Worcestershire sauce Juice of 4 lemons Dash of Liquid Crab Boil Cayenne Salt and pepper 1/4 cup brunoise carrots 1/4 cup brunoise parsnips 1/4 cup brunoise red onions 1/4 cup brunoise red peppers 1/4 cup brunoise celery 1/4 cup brunoise cucumbers 1/2 cup extra-virgin olive oil 1/4 cup finely chopped fresh herbs, (like basil, chervil, tarragon, etc.) Instructions: In a food processor with a metal blade, combine the chopped vegetables, shallots, garlic, horseradish, and cilantro. Puree the mixture until slightly smooth. Add the V-8 juice, Absolute Pepper Vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab boil. Puree until the mixture is smooth. Season with cayenne, salt, and pepper. Remove the mixture from the food processor and refrigerate for 6 hours, so the flavors can marry. Bring a pot of salted water to a boil. Add the vegetables and blanch for 1 minute. Remove and shock the vegetables in a bowl of ice water. Remove the vegetables and pat dry. In a mixing bowl, whisk the extra virgin olive oil and remaining lemon juice together. Add the herbs and whisk well. Season with salt and pepper. In a mixing bowl, toss the brunoise vegetables with 1/4 cup of the vinaigrette and season with salt and pepper. Toss each of the seafood with the remaining vinaigrette. Season with salt and pepper. To assemble, place a pile of each seafood in the bowls. Ladle the gazpacho into each bowl. Spoon the vegetable relish in the center of each bowl. Garnish with the herb salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 38291,"Pastrami Rubbed Short Ribs 1/4 cup coarsely ground black pepper 2 tablespoons coriander powder
1 tablespoon smoked paprika
1 tablespoon kosher salt
1 tablespoon brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon mustard powder
3 pounds bone-in, English-cut short ribs
Braised Red Cabbage, recipe follows Cranberry 'Liquid Gold' Honey Mustard Sauce, recipe follows 4 slices thick bacon, cut into 1/2-inch pieces 1 red onion, thinly sliced
Kosher salt and freshly ground black pepper
1 head red cabbage, cored and sliced
1 apple, cut into 1/2-inch pieces
2 cups chicken broth
1/2 cup apple juice
1/2 cup apple cider vinegar
2 tablespoons granulated sugar
1 1/2 cups yellow mustard 1/2 cup honey
1/2 cup apple cider vinegar
1/4 cup cranberry juice
1 teaspoon freshly ground black pepper
1 teaspoon vanilla bean paste or vanilla extract
Instructions: In a small bowl, combine the pepper, coriander, smoked paprika, salt, brown sugar, garlic powder, onion powder and mustard powder. Rub the short ribs with the pastrami rub and let sit in the refrigerator, uncovered, at least 2 hours or up to overnight. The longer you can let them absorb the rub, the better the flavor will be. Preheat the oven to 225 degrees F. Place the ribs on a wire rack set in a baking sheet. Roast until the internal temperature reaches 200 to 203 degrees F and the ribs are fork-tender, about 4 hours. Serve with Braised Red Cabbage and Cranberry Mustard Sauce. In a large Dutch oven over medium-high heat, cook the bacon until crisp, about 5 minutes. Add the onions and season with about 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, 7 to 8 minutes. Add the cabbage, apple, broth, apple juice, vinegar and granulated sugar. Season with 1/2 teaspoon each salt and pepper. Cover and cook until tender, about 45 minutes. Combine the mustard, honey, vinegar, cranberry juice, pepper and vanilla in a small pot and bring to a simmer, whisking constantly. Lightly simmer until the mustard sauce thickens, 6 to 8 minutes. ","[Syrah, Malbec, Tempranillo, Garnacha]

" 38292,"Lemony Baked Alaska with Strawberries 2 to 3 pints lemon sorbet 6 tablespoons unsalted butter 2 1/2 cups all-purpose flour 1 teaspoon kosher salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sour cream
2/3 cup sugar
1/2 cup milk
1 teaspoon vanilla extract 1 large egg
1 cup semisweet chocolate chips
1 cup strawberries, hulled and quartered 1/4 cup sugar
4 large egg whites, at room temperature 1/2 teaspoon cream of tartar
1 cup sugar
1/2 cup London dry gin (or 151-proof rum)
Instructions: For the sorbet: Mash the sorbet in a 7- to 8-inch-diameter bowl, then form it into a dome inside the bowl. (You may use between 2 and 3 pints depending on the size of your bowl.) Smooth the top and cover with plastic. Freeze for 8 hours or up to overnight. For the cake: Preheat the oven to 425 degrees F. Use 1 tablespoon butter to grease a 9-inch round cake pan. Melt the remaining 5 tablespoons butter in a small pot over medium heat, then let cool. Sift together the flour, salt, baking powder and baking soda in a medium bowl. Combine the sour cream, sugar, milk, vanilla and egg in another bowl. Whisk until smooth. Add the flour mixture to the sugar mixture in small batches, whisking as you go to avoid the formation of lumps. Stir in the melted butter and whisk until smooth. Add the chocolate chips and stir to blend. Transfer the batter to the greased baking pan, then gently tap the sides of the pan so it is evenly distributed. Place the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove from the oven and let cool slightly, then use a knife to scrape around the sides of the cake pan and invert the cake from the pan onto a cooling rack, to cool completely. For the fruit: Stir together the strawberries and sugar in a medium bowl. Refrigerate for 30 minutes. For the meringue: Line a baking sheet with parchment paper. Whip the egg whites in a stand mixer fitted with the whisk attachment on medium speed until they gain volume, 2 to 3 minutes. Beat in the cream of tartar and the sugar, then whip until stiff peaks form and the whites are firm and glossy, 1 to 2 minutes more. Transfer the whites to a disposable pastry bag (or sealable plastic bag) fitted with a star tip. Assemble the dessert: When ready to serve, preheat the oven to 425 degrees F. Transfer the cake layer to a large, round, ovenproof serving platter. (You are building a dessert on top of this cake, so the platter should be larger than the cake.) Remove the sorbet from the freezer and run a paring knife around the edges. Fill a large bowl with warm water and gently lower the sorbet bowl into the warm water to loosen the sorbet. (Be careful not to let any water get into the sorbet bowl.) Invert the sorbet bowl onto the cake so the flat part of the sorbet lays on the cake and creates a sorbet dome. Working quickly, squeeze out the meringue in little spurts to cover the whole surface of the sorbet and cake with little egg white spikes. Have fun with it. Bake until the meringue hardens and browns slightly, 3 to 4 minutes. Spoon the fruit around the meringue, then pour the gin around the edges of the platter and carefully light the fruit liquid so it burns a ring around the dessert as you serve it. (Use extreme caution when igniting alcohol.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38293,"Spaghetti with Beet Greens Kosher salt 12 ounces spaghetti 1 1/4 pounds beet greens, stems removed and reserved 1/3 cup olive oil 6 cloves garlic, thinly sliced 1/4 to 1/2 teaspoon crushed red pepper flakes 2 tablespoons fresh ricotta or ricotta salata cheese, or Parmesan shavings Instructions:

1. Bring a large pot of cold water to a boil over high heat and salt it generously. Add the spaghetti and boil, stirring occasionally, until al dente, about 9 minutes. Drain, reserving about 1/2 cup of the cooking water.
2. Meanwhile, cut the beet green stems into 2-inch pieces. Cut the larger leaves into wide ribbons; leave the smaller ones whole. Swish the stems and then the leaves in a big bowl of cold water to clean (in batches if necessary); lift them from the bowl with your fingers, shake them off and blot with a paper towel-they don't have to be really dry.
3. Put the olive oil and garlic in a large skillet over medium-low heat. Cook the garlic until golden, stirring occasionally, 4 to 5 minutes. Remove the garlic with a slotted spoon and drain on a paper towel. Increase the heat to medium; add the stems and season with salt. Cook, stirring occasionally, until you can insert the tip of a knife into the stems without resistance, 3 to 4 minutes. Add the red pepper flakes and cook, stirring, 30 seconds.
4. Turn the heat to medium-high, add the beet greens and cook, tossing occasionally, until the greens are coated with oil and just starting to wilt. Season with salt and cook until the leaves are wilted and tender, about 3 minutes. Reduce the heat to medium-low.
5. Pour the pasta on top of the greens and salt lightly. Toss with tongs and add the reserved pasta water. Divide among 4 pasta bowls and top with reserved garlic slices and desired cheese. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 38294,"Hattie's Southern Fried Chicken 1 (3 1/2 pound) chicken, cut into 8 pieces, rinsed and patted dry 1/2 tablespoon freshly ground black pepper 1 tablespoon kosher salt 3 cups all-purpose flour 1 cup vegetable oil, for frying Instructions: Put the chicken in a large baking dish and sprinkle on the pepper and salt. Refrigerate for 1 hour. Put the flour in a large, sturdy plastic bag. Add the chicken, a few pieces at a time, and shake to coat; shake off any excess flour. In a large cast iron skillet, heat the oil until simmering. Add the chicken pieces and fry over moderate heat, turning until golden and cooked through, about 30 minutes, Lower the heat if the chicken gets too dark. ","[Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel]" 38295,"Bubba's Chargrilled Oysters 1 pound butter 1 teaspoon garlic powder, or 2 teaspoons fresh minced garlic 12 fresh oysters on the half-shell Freshly grated Parmesan French bread, or breadsticks, for serving Instructions: Preheat a charcoal grill. Put the butter in a pot on high heat and bring to a boil. Make clarified butter by scooping all of the foam that rises to the top and discarding it. Add garlic powder or fresh garlic to the butter. Put oysters on an open flame grill and sprinkle Parmesan over top, making sure not to completely cover the oysters. Let them cook until the cheese starts to brown, about 2 to 3 minutes. Then drizzle the garlic butter generously over the oyster, cook another 1 to 2 minutes and remove from heat. Serve immediately with extra butter, if desired, and with bread or breadsticks. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 38296,"Warm Marinated Olives 2 cups large green olives with pits, such as Cerignola (11 ounces) 2 cups large black olives with pits, such as Kalamata (11 ounces) Zest of 1 orange, peeled in large strips 4 large garlic cloves, smashed 2 teaspoons whole fennel seeds 2 teaspoons chopped fresh thyme leaves 3/4 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 2/3 cup good olive oil 4 sprigs fresh thyme Instructions: Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine. Transfer the mixture, including the olive oil, to a medium (10-inch) saut pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and saut for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 38297,"Fantail Shrimp 1 dozen jumbo shrimp MARINADE 1 tablespoon finely minced fresh ginger 1 tablespoon finely minced garlic 2 tablespoons Asian sesame oil SESAME SEED BATTER 1 1/2 cups flour 1 tablespoon baking powder 1/2 teaspoon salt, or to taste 1 1/2 cups water 1/4 cup sesame seeds 4 cups oil Instructions: Rinse, dry, shell, and devein the shrimp if necessary, but leave the tails on. Split the shrimp along the inner curve, but do not cut all the way through. Spread each shrimp out flat and tap with the broad of a cleaver or knife. (Cutting along the inner curve prevents the shrimp from curling out of shape during the cooking.) Make the marinade by combining in a bowl the ginger, garlic, and oil. Season shrimp with the marinade, cover and chill 30 minutes. Make the batter by measuring out the dry ingredients into a mixing bowl and then adding the liquid ones, singly and little by little, stirring until the mixture is a smooth, thick batter. Fold in the sesame seeds last. Place the batter by the shrimp near the stove. Heat the wok or heavy, deep pot; then add and heat the oil until a drop of batter foams instantly, about 375 degrees F. Lower the heat a little. Then hold 1 shrimp by its tail and dip it into the batter to coat evenly; slip it into the hot oil. Repeat rapidly with the rest of the shrimp and deep-fry them for 3 minutes. Turn the shrimp constantly, with a gentle motion, after they're all in the oil. When they are golden brown, remove them with chopsticks, a skimmer, or a slotted spoon to paper towels to drain. Arrange the shrimp on a serving platter and sprinkle a little roasted salt-pepper on top. The shrimp may be done 10 to 15 minutes in advance and kept hot and crisp in a 200 degree F oven. Or decrease the frying time by 30 to 45 seconds; then drain on paper towels. When ready to serve, refry until brown and crisp, about 30 seconds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38298,"Grilled Shrimp Skewers Marinated in an Orange-Champagne Vinaigrette 2 tablespoons Champagne wine vinegar 1 tablespoons orange olive oil 1 tablespoon Italian dressing mix 1 orange 1 pound large shrimp, peeled and deveined 20 cherry tomatoes
   Instructions: In a medium bowl, combine Champagne vinegar, orange olive oil, and dressing mix. Cut orange and squeeze for juice. Add shrimp and toss to coat. Set aside. Make rosemary skewers by stripping off all the leaves except the top of 5-inch rosemary stalks. Set aside. Skewer the shrimp and tomatoes by putting 1 shrimp followed by 1 cherry tomato on each rosemary skewer. Wrap the leafy end of the rosemary in the foil squares to prevent from burning during grilling. Grill on preheated grill for about 2 minutes per side or until the shrimp turns pink. Remove foil from ends of skewers and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, 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 Salmon with Lemon and Herbs 1 salmon fillet (6 ounces) Zest of 1 lemon Juice of 1 lemon 2 sprigs" 38299,"St. Louis-Style Grilled Ribs 2 slabs St. Louis style ribs (5 to 6 pounds each) 1 1/2 cups Dijon mustard
1 cup Miss Brown\u2019s Rib Rub, recipe follows 1 cup apple juice
Barbecue sauce, optional 1/3 cup garlic powder 1/3 cup onion powder
1/3 cup smoked paprika
1/3 cup dark brown sugar
2 tablespoons curry powder
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons celery seeds
2 teaspoons chili powder
2 teaspoons ground cumin
Instructions: Prepare a grill for indirect cooking (with one side lit and the other side unlit) and heat to between 230 and 235 degrees F. Brush the ribs on both sides with the Dijon mustard. Rub both sides with Miss Brown\u2019s Rib Rub. Place the ribs on the unlit side of the grill. Close the lid and cook until beginning to brown, about 45 minutes. Uncover and spritz with the apple juice in a spray bottle. Close the lid and cook for 3 more hours. Wrap the ribs tightly with aluminum foil and cook until the ribs begin to become tender, 1 more hour. Unwrap the ribs and cook until very tender, 30 minutes to 1 hour longer. (Brush on sauce if you\u2019d like during last hour of cooking.) Remove the ribs from the grill. Let stand for 5 minutes, then slice and serve. Stir together the garlic and onion powders, smoked paprika, brown sugar, curry powder, salt, pepper, celery seeds, chili powder and cumin in a medium bowl. Store in an airtight container for up to 1 month. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 38300,"Sauteed Lettuce and Oysters Canola oil to cook 2 tablespoons ginger, julienne 2 heads iceberg lettuce, torn into large pieces 2 tablespoons oyster sauce 1 pint shucked oysters 1 teaspoon white pepper 2 teaspoons salt 1 tablespoon butter Instructions: In a hot wok coated with oil, add the ginger and fry until golden brown. Add the lettuce and stir-fry until soft. Add the oyster sauce, oysters and season with salt and pepper. Stir-fry for 30 seconds then add the butter. Check for seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 38301,"Cauliflower Tacos with Avocado Crema Nonstick cooking spray, for the baking sheet 1 cup very thinly sliced red cabbage
1 cup very thinly sliced green cabbage
2 limes, plus lime wedges, for serving Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon pureed chipotle in adobo
2 teaspoons ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 large head cauliflower, cut into florets
1 ripe avocado
1/4 cup fresh cilantro leaves, chopped, plus whole leaves, for garnish
8 corn tortillas 3 radishes, thinly sliced
Hot sauce, for topping, optional Instructions: Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray. Toss together the red and green cabbage with the juice of 1 lime. Season with salt and pepper and set aside. In a large bowl, mix together the olive oil, chipotle puree, cumin, onion powder, garlic powder, 1 teaspoon of salt and a pinch of pepper. Toss the cauliflower florets in the spice mixture until well coated. Place in a singe layer on the prepared baking sheet. Roast until well browned, 20 to 25 minutes. While the cauliflower roasts, make the avocado crema. Place the avocado, chopped cilantro and the juice of the remaining lime in a bowl. Season with salt and pepper and use a fork to mash until the mixture is smooth. Heat the tortillas by placing in a dry pan over medium heat for a few seconds, until soft and pliable. Place a few cauliflower florets in each tortilla. Drizzle with the avocado crema and top with the cilantro leaves, cabbage and radishes. Add hot sauce, if desired. Put on a platter and garnish with lime wedges and cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 38302,"Italian Sausage Pasta Skillet Kosher salt 1 pound bow-tie pasta
1 cup whole-milk ricotta
1 lemon, zested and juiced
Freshly ground black pepper
2 tablespoons olive oil
1 pound bulk Italian sausage
1 tablespoon fresh oregano, chopped
2 teaspoons crushed red pepper
3 cloves garlic, minced
1 sweet onion, such as Vidalia, sliced 1 bunch broccolini, cut into 1-inch pieces
1/2 cup jarred roasted red bell pepper strips, drained
1/2 cup yellow cherry tomatoes, halved
1/2 cup freshly grated Parmesan
10 to 12 fresh basil leaves
1 loaf ciabatta or focaccia, warmed, for serving
Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Mix together the ricotta and lemon zest in a small bowl and season with salt and pepper; set aside. Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Tear the sausage into 1- to 2-inch chunks and place in the skillet. Cook for 60 to 90 seconds, then flip and cook for an additional minute. Add the oregano, crushed red pepper, garlic and onion and cook, stirring occasionally, until the sausage is cooked through, about 4 minutes. Stir in the broccolini and jarred peppers. Using a ladle, remove 2/3 cup cooking water from the pasta pot and add to the skillet. Cook until the sauce is thickened and the broccolini is softened, about 3 minutes. Drain the pasta once cooked. Remove the skillet from the heat and stir in the pasta, lemon juice, yellow tomatoes and Parmesan. Dollop on the ricotta mixture; tear the basil leaves into large pieces and sprinkle them over the skillet. Serve the bread alongside the pasta, whole or torn into large chunks. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 38303,"Light Ranch Dressing 2/3 cup buttermilk 1/4 cup mayonnaise 2 teaspoons Worcestershire sauce 1/2 teaspoon onion powder 1/2 teaspoon dried onion flakes 1/4 teaspoon garlic powder 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh parsley Kosher salt and freshly ground pepper Instructions: Whisk the buttermilk, mayonnaise, Worcestershire sauce, onion powder, onion flakes, garlic powder, chives, dill and parsley in a bowl; add 1/2 teaspoon salt and 1/4 teaspoon pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 38304,"Baked Alaska One Bowl Brownies, recipe follows, cooled completely 2 pints peanut butter swirl ice cream, softened (any kind will work) 3 large egg whites 6 tablespoons sugar 1/4 teaspoon cream of tartar 1/2 teaspoon pure vanilla extract Nonstick spray, for spraying foil 2 sticks (1 cup) unsalted butter, melted 1 1/4 cups unsweetened cocoa powder 1 1/4 cups granulated sugar 1 cup packed light brown sugar 4 large eggs 1 1/4 cups all-purpose flour 1 teaspoon kosher salt 1 teaspoon pure vanilla extract Instructions: Lift the One Bowl Brownies out of the pan using the overhanging foil. Use a 9-inch stainless steel bowl to cut out a circle; reserve the circle. Completely line the same 9-inch bowl with plastic wrap, leaving a 6-inch overhang around the edge. Scoop the softened ice cream into the bowl and use a rubber spatula to smooth it down. Carefully lift the brownie round with a flat spatula and place on top of the ice cream. If it breaks, that's ok, just use the brownie pieces to fill in the gaps. Fold the plastic wrap over the top of the brownie and place in the freezer until solid, 4 hours. Place a marble slab in the freezer to chill. (If you don't have a marble slab, place a baking sheet lined with foil in the freezer; it works just as well.) When ready to serve, place a small saucepan of water over medium heat and bring to a simmer. Add the egg whites to the bowl of a stand mixer, and then place the bowl over the simmering liquid, making sure the bottom of the bowl does not touch the hot water. Whisk until the egg whites are frothy, then add the sugar a tablespoon at a time, whisking well after each addition. Whisk in the cream of tartar. Keep whisking the eggs over the heat until the sugar has dissolved and the egg whites are warm, 2 to 3 minutes. Move the bowl to the stand mixer fitted with the whisk attachment. Beat until stiff, glossy peaks form, 8 to 10 minutes. Beat in the vanilla and mix until combined. Remove the bowl with the ice cream from the freezer. Unwrap the top of the plastic wrap, pop the molded ice cream/brownie out of the bowl and place it brownie-side down on the chilled marble slab. Remove the plastic wrap. Completely cover the ice cream and brownie with the meringue, making sure to seal the edges on the chilled slab. Bring the baked Alaska out to your guests, set it on the table and use a kitchen torch to brown the meringue! Preheat the oven to 325 degrees F; line a 13-by-9-inch cake pan with foil and leave a 2-inch overhang on all sides. Spray with nonstick spray. Add the butter to a medium glass bowl and melt in the microwave. Add the cocoa, granulated sugar and brown sugar, and stir vigorously until the mixture is smooth. Stir in the eggs one at a time, stirring well until mixed in completely after each addition. Add the flour, salt and vanilla extract and again stir vigorously until the batter is well combined. Pour the batter into the prepared pan and smooth down and even the top. Bake until a cake tester inserted in the center of the brownie comes out clean with just a few crumbs, 30 minutes. Let cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38305,"Weighted and Panfried Soft-Shell Crabs with Lime-Garlic Mojo 6 small softshell crabs, cleaned Salt and pepper 1 cup buttermilk 1 cup flour 1/2 teaspoon cayenne Unsalted butter for pan frying 2 teaspoons olive oil 2 garlic cloves, finely minced Juice of 1 lime 1 tablespoon minced fresh cilantro Instructions: Season the crabs with salt and pepper and place in the buttermilk. Soak for 1 hour. Remove and pat dry. While the crabs are soaking, prepare the mojo: heat the olive oil in a small, heavy saucepan over a moderately low flame. Add the garlic and cook slowly for 5 minutes, or until golden, not brown. Add the lime juice, stir, and bring to a boil. Remove from heat, season with salt and pepper, and add cilantro. Refrigerate until cool. To prepare the crabs: In a bowl, mix together the flour, cayenne and salt and pepper to taste. Dredge the crabs in the flour, shaking off the excess. Choose a heavy frying pan (or pans) that will hold all the crabs in one layer without crowding. Place the pans over moderately high heat and add enough butter to create a thin layer (about 1/4 inch) in each pan. After the foam subsides, add the floured crabs and weight them (with bricks or anything you can improvise). Cook for 2 to 3 minutes, or until the crabs are golden brown on the underside. Turn the crabs over, and weight them again. Cook for 2 to 3 more minutes, or until the other side is golden brown. Transfer them to paper towels to drain briefly, dab each crab with some of the mojo and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 38306,"Stir-Fried Mushrooms with Ketchup-Ginger Sauce 1 tablespoon ketchup 1 tablespoon mayonnaise 1 teaspoon peeled and finely grated fresh ginger 1 teaspoon toasted sesame oil 1 teaspoon soy sauce 1 teaspoon white vinegar 2 tablespoons vegetable oil 2 cloves garlic, smashed 1 pound cremini mushrooms, quartered 4 ounces shiitake mushrooms Chopped fresh cilantro leaves, for serving Instructions: Stir together the ketchup, mayonnaise, ginger, sesame oil, soy sauce, vinegar and 1 tablespoon water in a small bowl. Set aside. Heat the vegetable oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds. Add the cremini and shiitake mushrooms and 2 tablespoons water. Cook, stirring, until the mushrooms are tender and golden, 7 to 8 minutes. Add the ketchup mixture and stir to coat. Transfer to a serving dish and top with chopped fresh cilantro. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 38307,"Tri-Berry Trifle 2 cups heavy whipping cream 1 cup creme fraiche 1 cup cold milk
One 3.4-ounce package instant vanilla pudding mix
One store-bought pound cake, cut into cubes (6 cups)
2 cups strawberries, sliced
1 cup blackberries
1 cup blueberries
Zest of 1 lemon, for garnish
Mint sprig, for garnish Instructions: In a stand mixer, whip the cream until soft peaks form, then set aside. In a large bowl, beat the creme fraiche, milk and pudding mix until thickened. Fold in the whipped cream and set aside. Place half of the cubed pound cake in the bottom of the trifle dish. Arrange a third of the strawberries, blackberries and blueberries over the cake. Top with half of the pudding mixture. Repeat with the remaining pound cake, another third of berries and the remaining pudding. Top the final layer of pudding with the remaining berries. Refrigerate for 2 hours. Just before serving, garnish with lemon zest and a sprig of mint. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 38308,"Buffalo Blue Snappy Chicken Wings 2 lbs. chicken wings 2/3 cup cayenne pepper sauce 1/3 cup I Can't Believe It's Not Butter!? Spread, melted 1 ? tsp. ground cayenne pepper* 1/2 cup Wish-Bone? Chunky Blue Cheese Dressing or your favorite Wish-Bone creamy dressing, such as Buffalo Blue Cheese, Chunky Blue Cheese, or Ranch Instructions:

1. Preheat oven to 425°F.
2. Cut tips off wings; cut wings in half at joint. Combine cayenne pepper sauce, Spread and ground cayenne pepper in bowl. Stir in wings until coated.
3. Arrange wings in roasting pan or bottom of broiler pan, without the rack. Bake 1 hour or until wings are thoroughly cooked and crisp. Serve with 1/2 cup of your favorite Dressing. *Use more or less as desired **Also terrific with Wish-Bone® Light or Fat Free! Chunky Blue Cheese Dressing. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 38309,"The Valentini Martini 1/2 ounce Watermelon liquor 1/2 ounce Contreau 1 1/2 ounces Grey Goose Vodka 1/2 ounce cranberry juice 1/2 ounce pineapple juice Rose champagne of your choice Instructions: Place all of the ingredients (except champagne) over ice in a martini shaker. Shake vigorously until the ingredients are combined and chilled thoroughly. Pour into a martini glass. Fill remainder of the glass with champagne and garnish with a chocolate covered strawberry. ","[Prosecco, Ros Champagne]" 38310,"Grilled Thai cl Garlic Shrimp 12 large raw shrimp (wild U-10 or 15/20 count) peeled, deveined and cut in \fan\ shape (similar to butterfly) 1 tablespoon fresh lime juice (from1 small lime), plus lime wedges for garnish 1 teaspoon Thai chili sauce (recommended: Sriracha) or more, to taste 1 tablespoon light brown sugar 2 tablespoons bottled minced garlic or 6 fresh cloves, minced 2 tablespoons ketchup 1 Thai cl, sliced thin or habanero or Scotch bonnet 1/4 cup canola or olive oil
   1/4 cup toasted sesame oil 1/4 cup soy sauce 4 to 5 grinds black pepper Instructions: Heat a grill to medium-high heat.
   Put the shrimp into a glass bowl. Whisk the remaining ingredients in a medium bowl and pour 1/2 to 2/3 if it over the shrimp. (Reserve the remaining marinade to brush on the shrimp during grilling.) Allow the shrimp to marinate for only 8 to 10 minutes or the lime juice will begin to \cook\ the shrimp. Grill the shrimp, approximately 2 to 3 minutes per side while brushing with the reserved marinade. I use a silicone brush. Remove the shrimp from the grill to a platter and serve garnished with lime wedges. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 38311,"Grilled Pork Medallions with Pasta 3/4 cup jarred sliced pickled banana peppers 1/2 cup Dijon mustard 3 tablespoons honey 4 (1-inch thick) center cut boneless pork loin chops Kosher salt and freshly ground black pepper 6 pappardelle nests 1 tablespoon olive oil 1/2 onion, chopped 3 cloves garlic, chopped 3 tablespoons reserved marinade 1 1/2 cups heavy cream Kosher salt and freshly ground black pepper 1/4 cup grated Parmesan cheese 1/4 cup chopped fresh parsley, for serving Instructions: To make the marinade: In a blender or food processor combine banana peppers, mustard, and honey. Blend until smooth, and set aside 3 tablespoons for the pasta sauce. Pour the remaining marinade into a re-sealable plastic bag. Season the pork with salt and pepper and add them to the bag. Seal and distribute the marinade equally on the pork. Marinate at room temperature up to 2 hours or in the refrigerator if longer than that. Remove the pork from the refrigerator 30 minutes before cooking to let pork come to room temperature. Preheat a seasoned cast iron grill pan over medium-high heat. Bring a large pot of well-salted water to a boil for the pasta. Remove the pork medallions from the marinade and give a gentle shake to remove excess marinade. Place on the grill pan. Let cook 4 minutes per side or until cooked through. Remove from the pan and loosely tent with aluminum foil while the meat rests. Meanwhile, cook the pasta in salted boiling water until al dente, about 12 minutes. In a medium saute pan on medium heat, heat the oil. When it begins to swirl, add the onions. Season the onions with salt and pepper, and sweat until tender. Add the garlic and cook another minute. Add reserved marinade and stir. Once combined, add the heavy cream and stir until slightly reduced and thickened, about 8 minutes. Stir in the grated Parmesan, and parsley. Drain the pasta and add to sauce, coating well. Serve alongside pork. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 38312,"Natasha\u2019s Chocolate Cakesicles Unsalted butter, for the pans 1 1/2 cups all-purpose flour, plus more for the pans 2 cups granulated sugar 1 cup Dutch-process unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 2 teaspoons salt 2 large eggs, at room temperature 1/2 cup plus 2 tablespoons vegetable oil 1 cup buttermilk (or whole or 2% milk), at room temperature 1 tablespoon pure vanilla extract 2 teaspoons instant espresso powder
   1 cup boiling water 1 cup confectioners' sugar 2 large pasteurized egg whites 2 sticks unsalted butter, cut into pieces, at room temperature 1 teaspoon pure vanilla extract 1/4 teaspoon salt 1/4 cup chocolate-hazelnut spread (optional) 2 pounds candy melts (any color) 1 cup white candy melts, for drizzling Assorted sprinkles, for topping
   Instructions: Make the cake: Preheat the oven to 350? F. Butter two 8-inch round cake pans and dust with flour. Sift the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. Add the eggs, vegetable oil, buttermilk and vanilla and mix until combined. Dissolve the espresso powder in the boiling water in a mug, then pour into the batter and mix until well combined. Divide the batter between the cake pans. Bake until a toothpick inserted into the center of each cake comes out clean, 25 to 35 minutes. Let the cakes cool 10 minutes in the pans, then remove them to a rack to cool completely. Meanwhile, make the frosting: Beat the confectioners' sugar and egg whites in a stand mixer fitted with the paddle attachment on medium-high speed for 1 to 2 minutes. Slowly add in the butter, a tablespoon or two at a time, and continue mixing. Once combined, increase the speed to high and beat until smooth. If the frosting looks curdled and separated, remove one-quarter of it to a microwave-safe bowl and melt in the microwave for about 10 seconds, then pour back into the rest of the frosting and whip on high. This should bring the frosting together; if not, repeat this process again. Stir in the vanilla and salt.
   Add the chocolate-hazelnut spread to the frosting and beat until combined. (This step is optional \u2014 you can just keep the frosting vanilla if you\u2019d like.) Crumble up the cakes in a large bowl. Add 1/2 cup frosting and mix with your hands. You should be able to form the mixture into a ball but it shouldn\u2019t be too soft.
   Make the topping: Melt the colored candy melts in the microwave as directed. Assemble the cakesicles in batches: Add a little (about 1 tablespoon) melted candy melts to each pop mold (see box below). Brush the candy around the mold to cover completely. Slide a pop stick into each mold and chill until the candy hardens, about 10 minutes. Add a second coating of melted candy melts if needed.
   Form 3 to 4 tablespoons of the crumbled cake mixture into a ball, then press into one of the molds, adding more cake mixture as needed to fill. Repeat to fill all the molds, then spread a layer of melted candy melts on top to seal it all in. Refrigerate until set, 15 to 20 minutes. Carefully remove each cakesicle from the mold and repeat with the remaining cake mixture and colored candy melts (remelt them if needed).
   Melt the white candy melts in the microwave, then drizzle on the cakesicles. Decorate with sprinkles.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38313,"Grilled Turkey with Cranberry BBQ Sauce 2 teaspoons sugar Kosher salt and freshly ground black pepper 1 whole turkey (12 to 14 pounds) 1 tablespoon vegetable oil, plus more for brushing the turkey 1 small onion, diced small Salt and freshly ground black pepper 2 cloves garlic, minced 1 teaspoon paprika 1/2 pound frozen cranberries 1/2 cup apple juice 1/3 cup ketchup 3 tablespoons light brown sugar 2 tablespoons molasses 2 tablespoons cider vinegar 2 teaspoons Worcestershire sauce 1 teaspoon dry mustard 1 chipotle pepper in adobo Instructions: For the turkey: One to two days before cooking, combine the sugar, 1/4 cup kosher salt and 1/2 teaspoon ground black pepper in a small bowl. Rub this mixture all over the turkey, including under the breast and thigh skin and inside the cavity. Refrigerate uncovered or lightly covered with plastic wrap. For the cranberry bbq sauce: Heat the oil in a medium saucepan over medium heat. Add the onion and a pinch of salt. Cook until the onion is very soft and translucent, about 8 minutes. Add the garlic and paprika and cook, stirring frequently, 2 minutes. Stir in the cranberries, apple juice, ketchup, light brown sugar, molasses, vinegar, Worcestershire sauce, dry mustard, chipotle pepper, 3/4 teaspoon salt and a few grinds of pepper. Simmer until the cranberries start to burst, about 12 minutes. Transfer to a food processor and blend until very smooth. Reserve half for serving with the turkey. (You can make this sauce the day before and keep it refrigerated.) Half an hour before cooking, remove the turkey from the refrigerator. Preheat a grill for indirect cooking over medium heat (about 350 degrees F). 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.) Pat the turkey very dry with paper towels. Brush the turkey all over with oil and sprinkle lightly with salt and pepper. Place the turkey breast-side up on the indirect side of the grill with the legs facing the hotter side. Cover the grill and roast until almost done (an instant-read thermometer inserted in the thickest part of the thigh should register around 150 degrees F), 1 hour 30 minutes to 2 hours. Brush the turkey all over with the cranberry sauce. Cover the grill and continue cooking the turkey until a thermometer registers at least 165 degrees F in the thigh and 155 degrees F in the breast, 15 to 25 minutes more. Let the turkey rest 30 minutes before carving. Serve with the reserved cranberry sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38314,"Sausage Salad 1 (12-ounce) package sweet Chinese sausage 2 medium red onions, wide around the middle 5 pickling cucumbers or Kirbies, with skins Inner leaves from 1 bunch celery, washed and roughly chopped (about 1/2 cup) 1 bunch cilantro, leaves only 4 to 6 serrano chiles, stems removed and thinly sliced, diagonally 1 tablespoon chopped kaffir lime leaves, or 1 teaspoon grated lime zest 2 teaspoons pureed garlic 1/4 cup palm sugar or dark brown sugar 1/2 cup fresh lime juice 1/2 cup fish sauce Instructions: Preheat broiler. Place sausages in one layer on a large baking sheet and broil until charred on all sides, about 5 minutes per side. Set aside to cool. To make onion cups, slice off root ends and tops, then peel. Cut each in half horizontally, and separate layers by pressing with your thumbs against root end to release rings. Reserve 12 largest as serving cups. Slice remaining onion into thin strips for use in salad. Slice cucumbers in half lengthwise. Then slice cucumbers and charred sausages, diagonally. Combine sausage, cucumbers, onion strips, celery leaves, and cilantro in a medium bowl. In another bowl, whisk together serrano chiles, lime leaves, garlic, palm or brown sugar, lime juice, and fish sauce. Pour over salad and toss to combine. To serve, place onion cups openside up on each serving plate. Spoon salad into cups and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 38315,"Chocolate Creme Brulee 1 1/4 cups heavy cream 1 vanilla bean 4 ounces dark chocolate, chopped 4 egg yolks 1 tablespoon sugar 4 to 6 tablespoons cane sugar, for topping Instructions: Preheat the oven to 300 degrees F. Mix the cream and vanilla bean together in a double boiler. Heat the mixture for 10 to 15 minutes and stir in the chocolate. Remove the vanilla bean. Whisk the egg yolks and sugar together in a mixing bowl. Slowly pour the chocolate cream into the egg mix, continuously whisking. Place the bowl over simmering water until the cream mix thickens and coats the back of a spoon, about 6 to 8 minutes. Pour into 4 (4-ounce) custard dishes. Place in a large baking pan and add enough water to come up halfway up the sides of the cups. Bake until the custard is set, about 1 hour. Remove from the water and cool. Cover and refrigerate. Sprinkle 1 tablespoon of sugar on top of each one and with a brulee torch, caramelize the top and serve. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 38316,"Coconut Crusted Voodoo Shrimp 8 cups canola oil, for frying 1 egg roll wrapper, cut into 1 1/2-inch wide strips 3 ounces lump crabmeat 3 ounces Japanese seaweed salad 3 large shrimp, peeled and deveined 1 egg, beaten 3 ounces all-purpose flour 3 ounces Japanese (panko) bread crumbs 3 ounces shredded coconut 1 tablespoon sesame seeds Sweet and sour sauce, for dipping Mango chutney, for dipping Instructions: In a large Dutch oven or heavy bottomed pot, heat the oil to 325 degrees F. Lay the eggroll wrapper strips on a cutting board. Top with 1-ounce each of crabmeat and seaweed salad. Place each shrimp on a wooden skewer and lay on the filled wrapper. Wrap the shrimp tightly in the egg roll skin, sealing the end with egg wash. Dredge each wrapped shrimp in flour, then in the egg wash again and finally in the mixture of shredded coconut, sesame seeds and bread crumbs. Deep-fry each skewer until they are golden brown and the shrimp are cooked through, 3 to 5 minutes. Serve with sweet and sour sauce and mango chutney for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 38317,"Wild Rice with Mushrooms 3 tablespoons unsalted butter 1/2 onion, diced 2 1/2 cups wild rice 5 cups low-sodium chicken broth 1 tablespoon extra-virgin olive oil, plus more if needed 8 ounces white button mushrooms, sliced 8 ounces shiitake mushrooms, tough stems removed, sliced 2 teaspoons fresh thyme leaves 2 cloves garlic, minced Kosher salt and freshly ground pepper 1 tablespoon chopped fresh parsley Instructions: Heat 2 tablespoons butter in a large saucepan over medium heat. Add the onion and saut until translucent, about 10 minutes. Add the wild rice and toast, stirring, until it begins to smell nutty, about 1 minute. Add the chicken broth and bring to a boil, then reduce to a simmer over low heat. Cover and cook until the water is absorbed, about 40 minutes. Meanwhile, heat the olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the button mushrooms, shiitakes and thyme and cook, stirring often, until the mushrooms begin to brown, about 10 minutes. Add the garlic (add more oil to the skillet if it\u2019s dry), season with salt and pepper and cook until the garlic is fragrant, about 1 more minute. When the rice is cooked, fluff with a fork and gently fold in the mushroom mixture. Season with salt and pepper. Add to a serving bowl; sprinkle with the parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling wine]

" 38318,"Strawberry Arugula Salad with Sweet Lime Vinaigrette 8 strawberries, hulled and thinly sliced 10 cups baby arugula 4 ounces Parmesan, chipped with the tip of a knife to crumble 1 tablespoon Dijon mustard 1 tablespoon sugar 2 tablespoons fresh lime juice 1/4 cup fresh orange juice 1/4 cup olive oil Kosher salt and freshly ground black pepper Instructions: Toss the strawberry slices, arugula, and Parmesan crumbles in a large bowl. In a medium bowl, vigorously whisk together the mustard, sugar, lime juice, and orange juice, allowing time between additions to completely blend and dissolve. When adding the olive oil, be sure to add slowly in a thin stream while still whisking with the other hand. This is a perfect time to ask for an extra hand, or simply place the bowl in the center of a dish towel curled into a circle around the base to stabilize it while whisking. Taste and season with a pinch of salt, if needed, and a grind or 2 of pepper. Pour over the salad and toss. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 38319,"Farro-Citrus Salad with Shrimp 1 cup farro 2 blood oranges 1 1/2 pounds peeled and deveined large shrimp 1/2 teaspoon fennel seeds, crushed Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 2 tablespoons white wine vinegar 1 bulb fennel 1 bunch watercress, trimmed 1/2 cup fresh parsley 1/3 cup halved pitted kalamata olives Instructions: Bring a medium saucepan of water to a boil. Add the farro, stir and reduce the heat to low; simmer until tender, 20 to 25 minutes. Drain. Meanwhile, grate the zest of 1/2 blood orange into a medium bowl. Add the shrimp, fennel seeds, a pinch of salt and 1/2 teaspoon pepper. Toss well, then set aside 10 minutes. Cut the peel off both oranges using a paring knife. Working over a large bowl, cut between the membranes to remove the orange segments so they fall into the bowl. Squeeze the remaining membranes to release any juices. Whisk in 2 tablespoons olive oil and the vinegar; set aside. Halve the fennel bulb lengthwise and thinly slice crosswise, discarding the core. Add to the oranges along with the watercress, parsley and olives; do not toss the salad yet. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and cook, turning occasionally, until just cooked through, about 3 minutes. Add the farro to the salad, toss and season with salt and pepper. Divide among plates and top with the shrimp. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 38320,"Baked Potato Bite 1 baked potato 1 teaspoon shredded Cheddar 1 teaspoon sour cream 1/2 teaspoon cooked, chopped bacon Chopped fresh chives, for sprinkling Instructions: Cut off the small end of the baked potato and top with the Cheddar, sour cream, bacon and chives. (Reserve the remaining potato for another use.) ","[Chardonnay, Sauvignon Blanc, Riesling]" 38321,"Spicy Buffalo Chicken Enchiladas 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the baking dish 1 rotisserie chicken, shredded (about 4 cups) 1 pound grated Monterey Jack cheese (about 4 cups) 2 cups mild red enchilada sauce 3/4 cup hot sauce, preferably Frank\u2019s Red Hot Eight 10-inch flour tortillas 1/2 head iceberg lettuce, finely shredded 1/2 cup Ranch Dressing, recipe follows 1/2 cup blue cheese crumbles 1 cup mayonnaise 1/2 cup buttermilk 2 tablespoons minced fresh chives 2 tablespoons minced fresh flat-leaf parsley 1/4 teaspoon garlic powder 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Add the chicken and 2 1/2 cups of the Monterey Jack cheese to a large bowl and toss together. Set aside. Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts. Remove from the heat. Transfer 1 cup of the sauce to the bowl with the chicken. Toss to fully coat. Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish. Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up. If you\u2019d like, trim the round ends of the tortilla that are unfilled and reserve for another use. Cut the rolled tortilla into 6 pinwheels. Place each pinwheel cut-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top. Bake until the cheese is melted and bubbling, 15 to 20 minutes. Meanwhile, toss the lettuce with the ranch dressing in a large bowl. Sprinkle the blue cheese crumbles on top of the enchiladas. Serve immediately with the salad. Combine the mayonnaise, buttermilk, chives, parsley, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 38322,"Pie Dough 1 1/2 sticks cold butter, cut into pea size pieces, plus extra for pie plate 1 cup all-purpose flour, plus extra for rolling Pinch kosher salt 3 to 4 tablespoons ice water Instructions: In the bowl of a food processor combine the butter, flour and salt. Pulse, pulse, pulse until the mixture looks like finely grated cheese. Add half of the ice water and pulse again. The mixture should start to come together to form a rough ball; if it still seems dry add the remaining water and pulse until it has formed a rough ball. Remove the mixture from the food processor to a clean work surface and form it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. This can be done a few days in advance. When using the dough, remove it from the refrigerator 20 to 30 minutes before using to allow it to soften up a bit. Dust the dough and a work surface with flour. Using a rolling pin, roll the dough out evenly in all directions. In between rolls it is a good idea to rotate the dough a quarter of a turn and dust it lightly with flour if it feels tacky. This will prevent the dough from sticking to the work surface and help it to roll out evenly. Roll the dough into a circle about 1/8-inch thick. Lay the dough in a lightly greased 9-inch pie plate. There should be about a 1/2-inch of dough hanging over the sides of the pie plate. If there is more than that, trim it with a sharp pair of kitchen shears. Fold the dough underneath itself around the rim of the pie plate and pinch or crimp into desired shape. Fill the dough with desired filling and bake according to the recipe you are using or dock (poke holes all over the dough with a fork) and blind bake. To blind bake: Line the dough with foil and fill with pie weights, raw rice, or dried beans. Bake in a preheated 425 degrees F oven for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more. Remove the pie shell from the oven and cool. The dough should be golden and crisp. Continue with desired filling. Voila!!! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38323,"California Roll Juice of 1/2 lemon 1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces 4 sheets nori 1/2 batch sushi rice, recipe follows 1/3 cup sesame seeds, toasted 1 small cucumber, peeled, seeded, and cut into matchstick-size pieces 4 crabsticks, torn into pieces Pickled ginger, for serving Wasabi, for serving Soy sauce, for serving 2 cups sushi or short grain rice 2 cups water, plus extra for rinsing rice 2 tablespoons rice vinegar 2 tablespoons sugar 1 tablespoon kosher salt Instructions: Squeeze the lemon juice over the avocado to prevent browning. Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce. Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi. Yield: 4 cups ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38324,"Seared Tuna with Lemon-Wasabi Dressing and Hot Mustard Wonton Chips Cooking spray 16 to 20 wonton wrappers Salt and freshly ground black pepper Hot mustard powder 4 tuna steaks (about 5 ounces each) 1/4 cup reduced-sodium soy sauce 2 tablespoons fresh lemon juice 2 teaspoons wasabi paste 2 teaspoons sesame oil 1/4 cup freshly chopped scallions Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Arrange wonton wrappers on prepared baking sheet and spray with cooking spray. Season the tops with salt, black pepper and mustard powder, to taste. Bake 6 minutes, until golden brown and crisp. Meanwhile, coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of tuna steaks with salt and black pepper. Place tuna on hot pan and sear 2 to 3 minutes per side for medium doneness. Meanwhile, in a small bowl, whisk together soy sauce, lemon juice, wasabi paste, and sesame oil. Transfer tuna to a serving plate and spoon dressing over top. Sprinkle the top with scallions. Serve wonton chips alongside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38325,"Poached Fillet of Beef with White Peppercorn Sauce 1 1 3/4 pound fillet of beef, cut from the tournedos section 1 teaspoon freshly ground black pepper 1 teaspoon salt 10 cups dark beef stock 1 1/2 pounds leeks, washed, white and light green parts cut in coarse chunks 1/2 pound carrots, peeled and cut in coarse chunks 1 pound onions, peeled and cut in coarse chunks 1/2 pound white turnips, peeled and cut in coarse chunks 1 tablespoon whole black peppercorns 1/4 cup brandy 1/8 teaspoon ground clove 1 1/2 cups dry white wine 1/2 cup coarsely chopped shallots 1 tablespoon white peppercorns 2/3 cup creme fraiche 1 egg yolk 1/8 teaspoon freshly grated nutmeg 1/2 teaspoon white peppercorns, crushed coarsely with a heavy cleaver Instructions: The idea is to get an even cylinder of beef fillet, about 12 inches long and 2 to 3 inches in diameter. Trim the fillet of all fat and sinew, then tie it with a string to keep a round shape. Coat the fillet with freshly ground pepper and salt and refrigerate it for 3 to 4 hours. Bring to boil in an oval dutch oven: dark beef stock, leeks, carrots, onions, white turnips whole black peppercorns, brandy and ground clove. Simmer gently for 2 hours. Add beef. Cook for about 20 minutes, or until beef is very rare. Remove from liquid, discard any vegetables and let stand for 5 minutes. While beef is poaching, prepare the sauce. Reduce to about 4 teaspoons: dry white wine, chopped shallots, and whole black peppercorns. Place in another saucepan: creme fraiche and egg yolk. Whisk together, then slowly whisk in the strained reduction liquid. Cook over gentle heat, stirring until egg yolk thickens the sauce slightly. Add grated nutmeg. Season, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 38326,"Bow Ties with Brown Butter and Cauliflower 1 stick plus 3 tablespoons unsalted butter 1 small head cauliflower, cut into florets Kosher salt and freshly ground pepper
1 pound bow tie pasta 3/4 cup panko
1 teaspoon grated lemon zest, plus 2 tablespoons fresh lemon juice 4 anchovy fillets, mashed
Instructions: Preheat the broiler. Melt 3 tablespoons butter in the microwave, then toss with the cauliflower on a baking sheet; season with salt and pepper. Broil until charred and just tender, 6 to 8 minutes; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain. Meanwhile, melt 2 tablespoons butter in a separate large pot over medium-high heat. Add the panko and cook, stirring, until browned, 2 to 4 minutes; stir in the lemon zest and season with salt. Remove to a bowl and wipe out the pot. Melt the remaining 6 tablespoons butter in the pot over medium heat. Cook, stirring occasionally with a rubber spatula, until brown flecks appear, 5 to 7 minutes. Stir in the anchovies, cauliflower, pasta, reserved cooking water and lemon juice. Cook, stirring, until slightly thickened, about 1 minute; season with salt and pepper. Divide among bowls and top with the toasted panko. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barolo]" 38327,"Roast Turkey with Garlic, Sage and Fennel 1 20-pound turkey Kosher salt and freshly ground pepper 2 heads garlic 1 small onion, cut into 6 wedges 2 cooking apples, quartered 1 large bunch fresh sage 1 small bulb fennel, cut into 6 wedges 1 small carrot, cut into 3-inch pieces 4 sticks unsalted butter 8 cups low-sodium chicken or turkey broth 4 bay leaves 1/4 cup instant flour (such as Wondra) 1 tablespoon balsamic vinegar Instructions: Bring the turkey to room temperature 1 hour before roasting. Place a rack in the lowest position of the oven and remove the other racks; preheat to 350. Remove the neck and giblets from the turkey; discard the liver and reserve the neck and the rest of the giblets. Dry the turkey inside and out with paper towels and season the cavity with salt and pepper. Halve 1 head garlic crosswise and stuff into the cavity along with 3 onion wedges, the apples and 1/2 bunch sage. Place the remaining 3 onion wedges, the fennel and carrot in the center of a large roasting pan with 1 cup water. Set a rack above the vegetables and place the turkey breast-side up on the rack. Season all over with salt and pepper. Chop 3 tablespoons sage, then melt 3 sticks butter with the sage and salt and pepper to taste in a saucepan over medium heat. Fill a meat syringe with the sage butter and inject it into the breasts, legs and thighs; continue until you have used about half of the sage butter. Brush the bird with the rest of the butter and tie the legs together with twine. Roast the turkey, uncovered, about 1 hour 30 minutes. Rotate the pan and continue roasting until a thermometer inserted into the thigh registers 165, 1 hour 30 minutes to 1 hour 45 minutes. Turn off the oven but leave the turkey inside until the thermometer registers 170, 15 to 20 more minutes. While the turkey roasts, make the gravy: Melt the remaining 1 stick butter in a saucepan over medium heat. Add the reserved neck and giblets, season with salt and pepper and cook, stirring occasionally, until brown, about 10 minutes. Peel and smash the remaining head of garlic, add it to the pan and cook until golden, about 2 minutes. Add the broth and bay leaves, cover and simmer over medium-low heat, about 2 hours. Discard the bay leaves, neck and giblets. Transfer the turkey to a cutting board and let rest 20 to 30 minutes before carving. Transfer the vegetables to a blender. Pour the drippings into a liquid measuring cup and skim off the fat. Add 1 cup drippings and the flour to the blender and puree until smooth. Whisk the remaining drippings and pureed vegetables into the broth mixture. Bring to a boil, then simmer until the gravy is smooth, about 10 minutes. Stir in the balsamic vinegar; season with salt and pepper. Transfer the turkey to a platter and garnish with any remaining sage. Carve the turkey and serve with the gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38328,"Macadamia-Coconut Cookie 1 package sugar cookie mix 1 egg 1 stick butter, melted 3/4 cup flaked sweetened coconut 1/2 cup chopped macadamia nuts (recommended: Mauna Loa) Instructions: Preheat oven to 375 degrees F.
In a large mixing bowl, combine all ingredients for cookies. Stir until soft dough forms.
Drop cookie dough by tablespoonfuls onto ungreased cookie sheet. Bake for 10 to 14 minutes or until edges are light golden brown. Remove from oven and cool 1 minute.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 38329,"Chocolate Cashew Coconut Clusters 2 cups unsalted cashews 1 pound semisweet chocolate, chopped into 1/4-inch pieces 8 ounces shredded dried coconut Instructions: Preheat the oven to 325 degrees. Toast the cashews on a baking sheet in the preheated oven for 20 minutes, until uniformly golden brown. Cool the nuts to room temperature. Toast the coconut on a baking sheet in the preheated oven for 10 minutes, until lightly golden around the edges. Cool the coconut to room temperature. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 5 to 6 minutes. transfer the melted chocolate to a 4-quart bowl. Add the cashews and coconut. Use a rubber spatula to stir until the cashews and coconut are completely coated with chocolate. Immediately portion the mixture by heaping tablespoons (approximately 1 1/2 ounces) for each cluster, onto waxed paper. Allow the clusters to harden at room temperature for 1 hour, then refrigerate for 30 minutes, until firm enough to handle. Store the clusters in a tightly sealed plastic container in the refrigerator until ready to serve. ","[Riesling, Moscato, Vinho Verde, Sparkling Shiraz]" 38330,"Turkey Pastrami on Pumpernickel 3 cups water 1/4 cup dark brown sugar 1/4 cup kosher salt 1/4 cup juniper berries, crushed 1/4 cup freshly cracked black peppercorns 8 cloves garlic, smashed Pinch red pepper flakes 1 (5-pound) fresh bone-in turkey breast 1/2 cup juniper berries 1/4 cup black peppercorns 1/4 cup dark brown sugar 1 teaspoon red pepper flakes 1 cup hickory chips 8 pieces pumpernickel or dark rye bread 2 tablespoons mayonnaise 1/2 red onion, sliced very thin 2 tomatoes, ends trimmed, sliced in 8 (1/4-inch) slices 4 romaine lettuce leaves, trimmed 2 tablespoons stone-ground mustard Instructions: For the brine: In a medium saucepan, bring to a boil all ingredients except the turkey. Simmer until sugar and salt are dissolved. Let cool completely. Double a one gallon re-sealable bag and fill with brine. Add turkey, seal bags and place in a shallow pan in the refrigerator for 5 to 7 days. (Just in case of leaking, check occasionally.) Remove breast from brine and rinse and dry well. For the rub: Pulse all the ingredients in a spice grinder or food processor until it becomes a coarse paste. Rub mixture all over turkey breast. Wrap tightly in plastic wrap and refrigerate resting in a bowl for 24 hours. To cook: Soak the chips submerged in water for 15 minutes. Place oven rack to position 4 inches below broiler. Preheat broiler on high. Drain chips and place in a 2 pound aluminum loaf pan. Broil the chips for 5 minutes, stir broil another 2 minutes. Remove to lower third of oven. Preheat oven to 250 degrees F. Place turkey skin side up in a pan fitted with a roasting rack. Place oven rack used to broil the chips in to the center of oven and roast turkey above smoking chips for one hour. Increase the heat to 325 degrees F if convection, 350 degrees F if standard oven. Carefully turn over and continue to roast until internal temperature reaches 160 degrees F, another 1 hour 20 minutes. Remove turkey from oven. Cover loosely with foil and cool. To make the sandwich: Slice pastrami very thin. Toast bread. Spread mayonnaise on 1 piece, layer pastrami, onions, tomato and lettuce on top. Spread mustard on the other piece of toast. Place on top and cut it in half diagonally. Repeat with remaining ingredients. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38331,"Fried Pasta Kosher salt 8 ounces bow-tie pasta
About 6 cups vegetable oil, for frying 1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
1/4 cup finely grated fresh Parmesan One 24-ounce jar marinara, heated, for serving
Instructions: Bring a pot of salted water to a boil. Add the pasta and cook about a minute less than the recommended cooking time. Drain the pasta and spread it in a single layer on a baking sheet lined with parchment. Let cool and pat completely dry with paper towels. Pour about 2 inches of oil into a large Dutch oven and heat over medium heat until a deep-fry thermometer reaches 375 degrees F. Fry the pasta in 3 batches (about a cup each batch) until golden brown and crispy, 2 to 3 minutes. Meanwhile, to a mini processor or spice grinder, add the basil, thyme, rosemary, oregano, garlic powder, red pepper flakes, black pepper and 1/2 teaspoon salt. Process until finely ground. Remove the fried pasta from the oil, drain on paper towels, then sprinkle immediately with some of the seasoning mix. Repeat, working in batches, with the rest of the pasta and seasoning mix. Put the fried pasta on a serving platter and sprinkle with the Parmesan. Serve alongside the warm marinara for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 38332,"Buttered Peas and Pearl Onions 1 cup chicken broth 1/4 cup (1/2 stick) unsalted butter 3 teaspoons chopped fresh dill 1 (10-ounce) package frozen pearl onions, thawed 1 (10-ounce) package frozen peas, thawed 1 small bunch watercress, washed and trimmed Kosher salt and freshly ground black pepper Instructions: In a 3-quart saucepan over medium heat, combine the chicken broth, 2 tablespoons of the butter, and 2 teaspoons of the dill. Once the liquid gets hot, add the pearl onions and peas. Cook and stir for 5 minutes until well coated and thickened slightly. Add the watercress, remaining butter, and dill; season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38333,"Shrimp Quesadilla 8 ounces pepper jack cheese Six 16-20 count unpeeled shrimp, deveined Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 tablespoons mayonnaise
2 large flour tortillas
1/4 cup chopped roasted red pepper
1/4 cup chopped fresh cilantro leaves
Instructions: Place cheese in freezer for around 45 minutes. Meanwhile, preheat oven to 400 degrees F. Drizzle shrimp with olive oil in a large bowl. Sprinkle with salt and pepper and toss to coat. Spread on a baking sheet and bake, rotating once, until just cooked through, 7 to 9 minutes. When shrimp are cool enough to handle, remove and discard peels and tails. Cut shrimp into thirds. Shred cheese using the large holes on a box grater. Spread 1 tablespoon mayonnaise on one side of a tortilla. Place tortilla, mayo-side down, in a large skillet. Sprinkle half the cheese evenly over the top of the entire tortilla, then turn heat on to medium-low heat. While pan is heating, sprinkle half of the chopped shrimp, half of the roasted red peppers and half of the cilantro on one half of the tortilla, leaving the other half with just cheese. Let quesadilla cook, checking that the bottom of the tortilla doesn't burn, until cheese is mostly melted, 3 to 5 minutes. Remove skillet from heat and carefully fold the quesadilla in half like a book, folding the cheese side over the toppings. Place quesadilla on a plate and let rest 5 minutes. Repeat with second tortilla and ingredients. Cut into wedges before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 38334,"Crispy Soy Roasted Kale Chips 1 tablespoon toasted sesame oil 1 tablespoon low-sodium soy sauce 8 ounces kale leaves Instructions: Preheat the oven to 300 degrees F. Line two baking sheets with parchment paper.
Whisk the sesame oil and soy sauce together in a large bowl until the mixture looks creamy. Add the kale and toss to coat.
Lay about half of the kale out on both baking sheets in a single layer, leaving a little room between leaves. You will need to bake them in batches. Bake in the middle of the oven 6 for 7 minutes, then rotate the sheets and bake until the kale is crispy, another 6 to 7 minutes. Gently transfer it to a platter to cool. Repeat for the remaining kale. Serve once cooled. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 38335,"Cherry Tomato, Sausage, Arugula, Ricotta Frittata 1 pint cherry tomatoes 2 tablespoons olive oil, plus extra-virgin olive oil for garnish 1 tablespoon aged balsamic vinegar 2 teaspoons chopped fresh thyme leaves Salt and freshly ground black pepper 1 tablespoon canola oil
12 ounces mild or hot (or combination of both) Italian sweet sausage 8 large eggs 1 cup grated provolone cheese 1/4 cup grated Romano cheese 2 ounces baby arugula 1/4 cup chopped fresh parsley, plus whole leaves for garnish 12 ounces fresh ricotta cheese 4 tablespoons unsalted butter Instructions: Preheat the oven to 350 degrees F. Toss the tomatoes with the olive oil, vinegar and thyme leaves and season with salt and pepper. Put in a small baking dish in one layer and roast until completely soft and the juices have evaporated, about 30 minutes. Let cool slightly. Leave the oven on. Heat the canola oil in a 10-inch nonstick pan over high heat until it begins to shimmer. Add the sausage and cook until golden brown, and then transfer to a paper-towel-lined plate using a slotted spoon. Remove the fat from the pan. Whisk the eggs in a large bowl until light and fluffy. Fold in the drained sausage, tomatoes, provolone and Romano cheeses, arugula and chopped parsley and sprinkle with salt and pepper. Season the ricotta with salt and pepper as well and set aside. Heat the butter in the nonstick pan. Add the egg mixture and stir to evenly distribute the ingredients using a heatproof rubber spatula. Cook until the eggs set on the bottom and around the sides of the pan, and then transfer to the oven. Bake until the eggs are cooked through and the top is lightly golden brown, 20 to 25 minutes. Loosen around the sides of the pan with a rubber spatula and flip onto a serving platter or cutting board. Top with the ricotta and drizzle with extra-virgin olive oil. Grind some black pepper over the top, and scatter the whole parsley leaves over all. ","[Barolo, Barbaresco, Chianti, Tempranillo]

" 38336,"Shark Head Cereal Treats 4 tablespoons unsalted butter 1/2 teaspoon salt 1 10-ounce bag marshmallows 1 teaspoon vanilla extract 5 drops blue gel food coloring 1 drop black gel food coloring 6 cups crispy rice cereal
1 cup white candy melts 1/2 cup red candy melts 8 chocolate chips Instructions: Coat two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper; spray the parchment. Divide the butter and salt between two separate pots and melt over medium heat. Add half the marshmallows to each pot and cook, stirring occasionally, until melted. Remove from the heat and stir 1/2 teaspoon vanilla into each pot. Stir the blue and black food coloring into one pot to tint the marshmallows dark blue. Stir 3 cups cereal into each pot until coated. Coat your hands with cooking spray. Working quickly, divide the blue cereal mixture evenly between the two pans and form into a compact 1 1/2-inch-wide ring around the edges. Use the plain cereal mixture to fill in the center of each pan, packing it tightly. Let harden slightly, about 15 minutes, then turn out onto a cutting board. Cut each round into quarters. Put the white candy melts in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Let cool slightly, then transfer to a resealable plastic bag. Snip off a corner and pipe a white mouth onto each treat. Let harden, about 15 minutes. Melt the red candy melts in the microwave. Let cool slightly, then transfer to a separate bag and snip off a corner; pipe a zigzag on top of the white candy. Let harden. Press a chocolate chip into each treat for the eye.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 38337,"Moussaka 3 large eggplants (about 4 pounds) 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for the pan Kosher salt and freshly ground pepper 1 large bunch Swiss chard, stems trimmed and leaves chopped 3 tablespoons unsalted butter 1 medium onion, chopped 3 cloves garlic, minced 1 pound ground lamb or beef 1 teaspoon dried oregano 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/4 cup dry white wine 1 14 .5-ounce can diced tomatoes, drained 2 tablespoons tomato paste 2 tablespoons Worcestershire sauce 2 bay leaves 2 tablespoons dry breadcrumbs 1 medium all-purpose potato, peeled and thinly sliced 6 tablespoons unsalted butter 1/2 cup all-purpose flour 5 ups whole milk, at room temperature Pinch of freshly grated nutmeg Kosher salt 1 1/2 cups grated kefalotiri cheese or 1/2 cup grated parmigiano-reggiano mixed with 1 cup crumbled feta 2 large eggs plus 3 egg yolks Instructions: Preheat the oven to 450 degrees. Trim the eggplants and cut lengthwise into 1/2-inch-thick slices. Arrange on 2 large foil-lined baking sheets; brush generously with 1/2 cup olive oil and season with salt and pepper. Bake until soft, about 30 minutes. Heat the remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium-high heat; add the chard and season with salt and pepper. Cook, stirring, until wilted, about 4 minutes. Transfer to a colander and let cool; squeeze out excess moisture and set aside. Wipe the pot dry; add the butter and melt over medium-high heat. Add the onion; cook until golden, about 4 minutes. Add the garlic and cook 1 more minute. Add the lamb, breaking it up into pieces, with the oregano, cinnamon, nutmeg, 2 teaspoons salt and pepper to taste; cook until the meat is slightly browned, about 2 minutes. Add the wine and cook, stirring, until the meat is cooked but still slightly pink, 1 more minute. Add the diced tomatoes, tomato paste, Worcestershire sauce and bay leaves; bring to a simmer, cover and cook for 30 minutes. Meanwhile, lightly oil a 9-by-11-inch casserole dish and sprinkle with the breadcrumbs. Place the potato slices in the dish; pat dry with paper towels and season with salt and pepper. As the sauce continues to cook, make the cheese custard: Melt the butter over medium heat. Whisk in the flour, cooking slightly to form a soft paste. Off the heat, whisk in the milk, nutmeg and 2 teaspoons salt. Return to the heat and bring to a boil, whisking. Remove from the heat again; stir in 1 cup cheese, cool slightly, then whisk in the eggs and egg yolks. Reduce the oven to 350 degrees. Layer half of the eggplant on top of the potatoes. Cover with half of the meat sauce, then half of the chard. Repeat with the remaining eggplant, meat sauce and chard. Pour the custard sauce on top, then sprinkle with the remaining 1/2 cup kefalotiri cheese. Bake the moussaka, uncovered, until the custard is set and lightly browned, about 1 hour. Let rest 20 minutes before serving. ","[Syrah, Tempranillo, Barolo, Garnacha]" 38338,"Balsamic Grilled Vegetables 1 medium yellow squash, sliced on bias 1 medium zucchini, sliced on bias 1 medium eggplant, sliced into 1/2-inch thick circles 1 red onion, sliced in 1/2-inch thick circles 2 Roma tomatoes, sliced in 1/2 lengthwise 1 red bell pepper, stemmed, seeded, and quartered 1 yellow bell pepper, stemmed, seeded, and quartered 2 portobello mushroom caps, gilled and peeled 3 green onions Kosher salt Freshly ground black pepper 1/2 cup extra-virgin olive oil 1/2 cup balsamic vinegar Instructions: Preheat grill to high. Prepare all vegetables. Place vegetables in a roasting pan with the mushroom caps and green onions. Season vegetables generously with salt and pepper, and toss with the olive oil and balsamic vinegar. Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill. Remove from grill and toss with an additional 1/4 cup balsamic vinegar. Season with salt and pepper, to taste. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 38339,"Chocolate Fudge Sauce 1/2 cup very hot brewed coffee 1/2 cup sugar 3/4 cup unsweetened Dutch-processed cocoa 1/2 cup light corn syrup 4 ounces semi-sweet chocolate, chopped 2 tablespoons unsalted butter Instructions: In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth. Place the chocolate and butter in a large, dry bowl or in the top of a double boiler set over barely simmering water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended. The sauce is best if left to ripen for a full day before serving. Store in a sealed container. The sauce keeps for 3 weeks in the refrigerator or 3 months in the freezer. ","[Merlot, Cabernet Sauvignon, Port, Moscato]" 38340,"Spaghettini with Chopped Shrimp and Scallops in Rich Broth 3 ounces medium shrimp, in their shells 5 ounces fresh scallops 1/4 cup water 1/2 cup extra-virgin olive oil 1/4 cup finely chopped onions 1 teaspoon finely minced fresh garlic 1 small fresh hot pepper 1 cup dry white wine 1 tomato, peeled, seeded, and finely chopped 1/2 teaspoon sea salt 1 pound dried spaghettini 2 tablespoons unsalted butter, softened 4 tablespoons finely chopped fresh flat-leaf parsley Instructions: Peel the shrimp, reserving the shells. Carefully devein the shrimp and coarsely chop. Coarsely chop the scallops and combine with the shrimp and 1/4 cup water in the bowl of a food processor fitted with the steel blade. Pulse on and off to finely chop but don't create a puree. Add another tablespoon of water if the mixture becomes sticky. Cover, and set aside in the refrigerator while you make the broth. Start the broth, or fumet, by heating the olive oil in a large straight-sided saute pan. Add the reserved shrimp shells, onions, garlic, and hot pepper. Saute over moderate heat for about 10 minutes until the onions have softened and the shells have turned deep pink. Add the wine and reduce until you have 1/4 to 1/3 cup left in the pan. Add 4 cups water and boil vigorously to reduce until you have about 3 cups of liquid left. Strain the fumet through a fine sieve into another large saute pan. Add the tomato and bring to a boil. Taste and add salt, if necessary. Set aside over very low heat and simmer gently while you cook the pasta. Bring at least 5 quarts of water to a boil in a large pot. Generously salt the water and drop in the spaghettini. Cook, stirring often, until the pasta is almost al dente, about 4 minutes. Drain the pasta and transfer to the fumet. Fold in the chopped shrimp and scallops along with the butter and parsley. Simmer just until the spaghettini is al dente and the seafood is cooked through, 1 to 2 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 38341,"Fusilli with Broccoli Rabe Pesto and Squash Kosher salt 1 small acorn squash (about 1 1/4 pounds), halved, seeded and cut into 1 1/2-inch chunks 3 tablespoons extra-virgin olive oil 1/2 teaspoon plus a pinch of red pepper flakes 1 small bunch broccoli rabe, trimmed and chopped 2 tablespoons chopped walnuts 1 clove garlic 1/4 cup grated parmesan cheese 8 ounces fusilli Freshly ground pepper Instructions: Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Toss the squash with 1 tablespoon olive oil, 1/4 teaspoon salt and pinch of red pepper flakes. Spread on the hot baking sheet and roast, flipping halfway through, until browned and tender, about 30 minutes. Meanwhile, add the broccoli rabe to the boiling water and cook until bright green and tender, about 2 minutes. Transfer to a colander using a slotted spoon and run under cold water to stop the cooking; pat dry. (Reserve the boiling water.) Pulse 1 cup of the broccoli rabe, the walnuts, garlic, 1/2 teaspoon salt and the remaining 1/2 teaspoon red pepper flakes in a food processor until finely chopped. Add 2 tablespoons water and the remaining 2 tablespoons olive oil and process until thick and smooth. Add 2 tablespoons cheese and pulse to incorporate. Add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Return the pasta to the pot and add the remaining cooked broccoli rabe and 1/2 cup of the reserved cooking water. Cook over medium-high heat, stirring, until heated through, about 1 minute. Stir in the pesto, adding more cooking water as needed to loosen; season with salt and pepper. Add the squash and gently toss. Divide among bowls and sprinkle with the remaining 2 tablespoons cheese and more pepper. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 38342,"Vegetarian Breakfast Burrito 6 each Mission? Carb Balance Medium Soft Taco Tortillas 16 oz. Egg whites 16 oz. Hash brown potatoes, packaged 10 oz. Spinach, fresh 12 oz. Mozzarella cheese, shredded As needed Salt and black pepper Instructions: 1.In a large skillet, over medium heat, cook hash brown potatoes according to package directions. Add fresh spinach to skillet towards the end of cooking time and toss lightly. Cook until spinach is slightly wilted and soft. 2.In a non-stick skillet, over medium heat, scramble egg whites, seasoning with salt and pepper to taste. 3.To serve, lay tortillas on a work surface. Fill each with approximately 2 oz. of mozzarella, then spoon in egg whites and potato/spinach mixture, dividing evenly between each tortilla. Roll burrito style, heat in microwave for 30 seconds each, or for a crispier outside, bake in 350F oven for 5 minutes and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 38343,"Creamy Chocolate Pudding Parfait 4 cups whole milk 2 (2.75-ounce) packages cook and serve vanilla pudding 1 (11-ounce) bag white chocolate chips, 1-ounce reserved for garnish 1 (11-ounce) bag dark chocolate chips, 1-ounce reserved for garnish 1 (11-ounce) bag milk chocolate chips, 1-ounce reserved for garnish Instructions: In a medium pot combine milk and vanilla pudding mix, place over medium heat whisking constantly. Bring to a boil while continuing to whisk the mixture. In 3 medium bowls place white, dark and milk chocolate chips. Combine reserved chips together in a small bowl, mix and set aside. Remove mixture from the heat and evenly divide the hot pudding over the 3 bowls. Wait 1 minute then whisk the mixture to incorporate and melt the chips into the pudding. Set up 3 resealable bags into 3 large glasses so that it will be easy to pour the warm pudding into the bags. Pour the pudding into separate bags. Tie the bags closed with a twist tie. Place pudding into the refrigerator for 2 hours, or until pudding is chilled and set. Cut off the corner of each bag. Pipe each of the pudding mixtures evenly into 6 champagne glasses starting with the dark chocolate, white chocolate and ending with milk chocolate. Garnish with reserved chocolate chips. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 38344,"Cranberry Relish 2 cups fresh cranberries 1/2 cup sugar 1/2 cup verjus or 3 tablespoons lemon juice Instructions: In a small saucepan, combine all the ingredients. Bring to a boil, then lower to a simmer. Continue to cook until the mixture is thick and the berries are glazed. Allow to cool. Transfer to a covered container and refrigerate until needed. ","[Riesling, Gewrztraminer, Pinot Grigio]" 38345,"Curried White Bean Dip One 15-ounce can cannellini beans, drained and rinsed 1 packed cup fresh flat-leaf parsley leaves, coarsely chopped 1/4 cup extra-virgin olive oil 1 tablespoon fresh lemon juice 2 teaspoons Madras curry powder 1 1/2 teaspoons ground cumin 1 teaspoon kosher salt, plus extra for seasoning 1/8 teaspoon cayenne pepper 1 clove garlic, peeled and halved Zest of 1/2 large lemon Whole Wheat Pita Chips, recipe follows 4 whole wheat pita breads 2 tablespoons olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: In a food processor, combine the beans, parsley, olive oil, lemon juice, curry powder, cumin, salt, cayenne pepper, garlic and lemon zest. Blend until smooth. Season with salt.
Pour the dip into a serving bowl and serve with Whole Wheat Pita Chips alongside. Preheat the oven to 350 degrees F. Cut each pita bread into 8 wedges. Arrange on a baking sheet and drizzle with the olive oil. Sprinkle with the salt and pepper and bake until crisp and golden, 12 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 38346,"Chicken Cordon Bleu Roll-Ups with Ginger 'n' Spice Blueberry Chutney 6 boneless, skinless chicken breast halves (about 4 to 6 ounces each) 1 1/3 cups panko crumbs 1/2 teaspoon garlic salt 1 tablespoon olive oil 3 egg whites 2 tablespoons milk 2 teaspoons cornstarch 1/4 teaspoon ground mustard 1 1/2 teaspoons salt 3/4 teaspoon ground black peppercorns 1/3 cup finely chopped prosciutto (about 3 ounces) 1 cup shredded fontina cheese 2/3 cup crumbled blue cheese (recommended: Stilton) 3 tablespoons finely chopped fresh basil leaves, plus leaves for garnish 1/2 tablespoon butter 1/4 cup finely chopped sweet onion 3 tablespoons white wine vinegar 1/3 cup golden raisins 3 tablespoons minced crystallized ginger 1/3 cup packed dark brown sugar 1/2 tablespoon Worcestershire sauce 1/2 teaspoon curry powder 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 1 1/2 cups fresh or frozen blueberries Instructions: Put each chicken breast between 2 pieces of plastic wrap and pound to 1/4-inch thickness, tapering thickness along the edges to 1/8-inch. Set aside until needed. Combine the panko and garlic salt in a small bowl and drizzle with oil; toss until coated. Heat a large nonstick skillet over medium-high heat. When the skillet is hot add the panko and toast until light golden, stirring constantly. Pour the toasted panko into a shallow dish. In another shallow dish, whisk together the egg whites, milk, cornstarch and mustard. Line a jelly roll pan with foil (to catch any juices) then set a large wire rack over foil. Remove plastic wrap from chicken. Put the chicken on a work surface and sprinkle with salt and peppercorns; rub into the flesh. In a small bowl stir together the prosciutto, fontina, blue cheese and chopped basil. Divide the mixture into 6 portions. On each breast, put a portion of the mixture on the bottom half and toward the center. Roll the bottom edge of the breast over the filling then roll up tightly, tucking in the sides. Press firmly on the seam to secure. Roll the chicken in the egg white mixture to coat, then roll in the panko crumbs, pressing firmly. Arrange the chicken on the wire rack in the pan, spacing equally. Let rest for 20 minutes. Preheat the oven to 350 degrees F. For the chutney: In a heavy 1-quart saucepan add the butter and let it melt over medium-high heat. Add the onion and cook until tender, and stirring often, about 3 minutes. Stir in the vinegar, raisins, ginger, brown sugar, Worcestershire sauce, curry, salt, nutmeg and blueberries. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, stirring occasionally. Remove from heat and slightly mash the blueberries with a potato masher. Cover the pan and set aside. After resting the chicken for 20 minutes, put the pan in the preheated oven and bake until an instant-read thermometer reaches 160 degrees F when inserted into the center of the chicken roll, about 40 minutes. Remove from oven and let the chicken to rest for 5 minutes before serving. Transfer the chicken to a serving platter and serve topped with the chutney, (no need to reheat). Garnish with basil leaves and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38347,"Mocha Cappuccino Crepes em Crepes: /em 2 large eggs 1 cup water 2 tbsps. Crisco? Pure Vegetable Oil 1 cup Hungry Jack? Complete Buttermilk Pancake & Waffle Mix (Just Add Water) Crisco? Original No-Stick Cooking Spray Mocha Cappuccino Filling: 1 cup Jif? Mocha Cappuccino Flavored Hazelnut Spread 1 (8 oz.) container mascarpone cheese or 1 (8 oz.) pkg. cream cheese, softened Topping: Whipped cream (optional) Fresh raspberries, for garnish Cocoa powder, for garnish Instructions: PLACE eggs, water and oil into blender container. Cover and process by pulsing several times. Add pancake mix. Process until smooth. COAT a crepe pan or 8-inch non-stick skillet with no-stick cooking spray. Heat pan over medium-low heat. Remove pan from heat and pour 2 to 3 tablespoons batter into center of pan. Quickly rotate pan, tilting to coat the surface. Cook until center and edges appear dry and lightly browned. Turn to brown second side. Turn out crepe onto a plate. Repeat with remaining batter to make a total of 10 (6 to 7-inch) crepes. BEAT mascarpone and mocha cappuccino spread in medium bowl, with an electric mixer, until smooth. Spread 3 tablespoons filling over crepe. Cut crepe in half. Roll each half of crepe, pivoting at center point, to form a cone. Repeat process with remaining crepes. OVERLAP two crepe cones on dessert plate. Create a mound of whipped cream next to crepes, garnish with raspberries and sprinkle with cocoa powder. Serve immediately. ","[Merlot, Cabernet Sauvignon, Pinotage, Malbec]" 38348,"Tomato Peach Salad with Ricotta 3 tablespoons sliced almonds 4 ripe but firm yellow peaches 4 tomatoes, preferably a mix of large heirloom tomatoes 2 cups fresh basil leaves, plus small leaves, for garnish 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice 6 tablespoons ricotta cheese Instructions: Preheat the oven to 350 degrees F. Spread the almonds out on a baking sheet and bake until light golden, 6 to 8 minutes. Set aside to cool.
Bring a medium saucepan of water to a boil. Cut an \x\ in the bottoms of the peaches and tomatoes. Carefully add the peaches to the water and boil until the skins just start to peel back, about 1 minute. Remove with a slotted spoon. Repeat with the tomatoes, boiling for about 15 seconds. Set aside.
Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.
Peel and pit the peaches; peel the tomatoes. Cut both into 1/2-inch slices.
Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top. Sprinkle with the lemon juice and dollop the ricotta on top. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top with the toasted almonds, garnish with whole basil leaves and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 38349,"Duck Confit on Corn and Baby Butterbean Succotash with Smoked Tomato Ketchup 8 Moulard duck legs plus 8 wings plus 1 pound duck gizzards, or 12 Moulard duck legs 1 cup water 1 cup coarse salt 1 tablespoon freshly ground black pepper 1 1/2 teaspoons dried thyme 1 1/2 teaspoons crushed dried rosemary 1 bay leaf, crushed 1 teaspoon quatre epices, or 1/4 teaspoon each ground cinnamon, cloves, nutmeg, and black pepper 1 large head garlic 10 whole cloves 8 cups rendered duck fat Corn and Baby Butterbean Succotash, recipe follows Smoked Tomato Puree, recipe follows Roasted Garlic Puree, recipe follows Smoked Tomato Ketchup, recipe follows 3 large garlic cloves 2 tablespoons olive oil 1 tablespoon rendered duck fat or peanut oil 1/2 cup Vidalia or other sweet onion, such as Walla Walla or Maui, finely diced 1/2 cup each celery, red bell pepper and green bell pepper, finely diced 1 1/2 tablespoons garlic, minced 1/2 teaspoon ground coriander 1/4 teaspoon crushed red pepper flakes 1/2 teaspoon ground cumin 1/2 small bay leaf 1/2 tablespoons molasses 2 cups fresh or defrosted frozen baby lima beans 1 1/4 cups chicken stock Kernels cut from 3 ears Silver Queen or Summersweet white corn, or 3 cups defrosted frozen corn Salt and freshly ground pepper to taste 1/4 to 1/2 cup finely chopped, peeled, and seeded tomatoes or drained canned tomatoes 1 tablespoon fresh thyme leaves 1 tablespoon apple cider vinegar 1 tablespoon unsalted butter 3/4 cup canned tomato puree 1 small can chopped chipotle peppers 3/4 cup smoked tomato puree 2 tablespoons tomato ketchup 2 tablespoons apple cider vinegar 2 tablespoons olive oil 1 tablespoon mustard seeds, lightly toasted and ground, or 1/2 tablespoon dry mustard 2 teaspoons tamarind concentrated dissolved in 1/4 cup warm water 1/2 tablespoon roasted garlic puree 1/2 tablespoon Asian garlic chili paste 1 teaspoon hot pepper sauce 1 teaspoon Worcestershire sauce Salt, to taste Instructions: For the confit, remove any excess skin and fat from pieces of duck; cut skin and fat into cubes, place in a deep pot with 1 cup water, and slowly render fat over medium heat. When water has evaporated and remaining liquid is strained, clear duck fat will remain. Use the fat in this recipe, or pour it into a clean container, cover, and refrigerate or freeze for future use. Place the duck pieces in a large mixing bowl. Combine salt, pepper, thyme, rosemary, bay leaf, and quatre epices, and rub mixture over duck pieces. Cut unpeeled head of garlic in half crosswise, stud with cloves and add to bowl. Cover meat with plastic wrap, place a weight on it to press down on meat, and refrigerate for 1 day. (A bottle of Armagnac is a perfect weight unless you drink too much of it during the next 24 hours!) The next day, melt 8 cups duck fat in a large heavy casserole over medium heat. Remove duck pieces from refrigerator and wipe off herb and salt mixture. Reserve garlic studded with cloves. When fat is warm but not hot, add duck pieces to the pot along with clove studded garlic. Put in legs first, bringing to a low simmer. Half an hour later, add gizzards; then cook slowly over low heat for another 45 minutes. Simmer until meat can be easily pierced with a fork. Remove pieces from pot and set aside.; For the garlic puree, thinly slice garlic and slowly saute in the 2 tablespoons of olive oil over low heat until lightly caramelized, 4 to 5 minutes. Use oil and garlic when you puree mixture. For the succotash, heat duck fat in a large skillet over medium heat. Add onion, celery, and bell peppers and saute until softened but still bright in color, about 4 minutes. Add garlic, coriander, red pepper flakes, cumin, and bay leaf, and cook 1 minute. Stir in molasses, lima beans, and chicken stock, bring to a simmer, and cook until beans are done but still firm. Stir in corn, cook for 2 minutes, then season with salt and pepper. If not using immediately, cool quickly over ice to avoid overcooking. Cover and refrigerate until needed. Recipe may be prepared up to 2 days ahead to this point. Reheat over low heat. Stir in tomatoes, adjusting amount to your taste. Add thyme leaves, vinegar, and butter. Taste for seasonings and keep warm. For the smoked tomato puree, heat canned tomato puree in a small skillet until slightly reduced; add a little chopped chipolte pepper or to taste. For the ketchup, combine tomato puree, ketchup, vinegar, oil, mustard seeds, dissolved tamarind water, garlic puree, garlic chili paste, hot pepper sauce, and Worcestershire sauce in an electric blender, and pulse until blended. Season with salt, scrape into a clean container, cover and refrigerate until needed.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38350,"Frozen Yogurt Dots 1/2 cup cubed ripe mango or raspberries 2/3 cup 2 percent vanilla Greek yogurt Instructions: Line a baking sheet with parchment. Puree the mango or raspberries with an immersion blender in the blender cup until smooth. Add the yogurt and mix gently with a spoon, just to combine. Transfer to a squeeze bottle. Squeeze thumbnail-size swirls of yogurt onto the prepared baking sheet in rows, about 50 dots in all. Put the baking sheet in the freezer until the dots are frozen, about 2 hours and up to 24 hours.
After the dots are frozen, they can be served immediately or transferred quickly to a small freezer-safe container and kept for later serving. The dots can be kept in an airtight freezer-safe container in the freezer for up to 1 month.
","[Chardonnay, Moscato, Sauvignon Blanc, Pinot Grigio]" 38351,"Pickled Peaches 1 1/4 cups rice wine vinegar 1/4 cup plus 1 tablespoon honey
1/4 cup sugar
1/2 teaspoon pumpkin pie spice
1-inch chunk ginger, peeled and coarsely chopped 1 1/2 pounds peaches, pitted and quartered Instructions: In a saucepan over medium heat, combine the vinegar, honey, sugar and pumpkin pie spice. Heat until the sugar dissolves, 2 to 3 minutes. You do not want this to get too hot or it will cook the peaches. Put the ginger in the bottom of a 1-quart mason jar, then fill with the peaches. Pour the liquid over the peaches. Seal with a lid and place in the refrigerator. They will be ready to eat in 1 to 2 weeks and will last in the refrigerator for up to 1 month. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 38352,"Chicken Groundnut Stew 2 tablespoons oil 3 to 4 pound chicken, cut into pieces Salt and freshly ground black pepper 1 tablespoon butter 2 onions, diced 5 medium carrots or 3 cups, sliced 1/4-inch thick on bias 4 cloves garlic, mashed 1-inch peeled ginger 1 1/2 cups chopped tomatoes 6 cups chicken stock or broth, divided 2 ounces fresh thyme leaves 1 habenero, pierced 1 cup smooth natural peanut butter 2 tablespoons tomato paste 1/2 cup roasted unsalted peanuts, chopped for garnish Instructions: Heat 2 tablespoons oil in oven roasting pan. Season chicken pieces with salt and pepper and brown in hot pan, remove chicken from pan and set aside. Drain off excess fat. Add butter and saute onions for five minutes or until soft. Add carrots (and any additional vegetables*), garlic, ginger and tomatoes. Add 4 cups of hot chicken stock, thyme and habenero. In a separate bowl, whisk peanut butter and tomato paste into remaining 2 cups of stock and add to the pan. Add the chicken back to the pan. Bring to boil, then simmer for 2 to 2 1/2 hours or until chicken falls from bones. Season with salt and pepper. Can be served with rice, potatoes or noodles. *Optional vegetables to add: eggplant, okra, sweet potatoes, cabbage, turnips, or bell peppers. ","[Cabernet Sauvignon, Merlot, Malbec, Pinotage]" 38353,"Sticky Pork and Apple Slaw 2 tablespoons olive oil One 2-pound boneless pork butt
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 large yellow onion, thinly sliced
1 1/2 cups apple juice
1/2 cup applesauce
1/4 cup low-sodium soy sauce
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
1 cup thinly sliced green cabbage 1 cup thinly sliced red cabbage 1/2 cup grated carrots
4 green onions, whites and greens, thinly sliced
2 Granny Smith apples, cored and cut into matchsticks.
1/2 cup mayonnaise
1/2 cup minced fresh parsley leaves
2 tablespoons whole-grain mustard
1 tablespoon honey
2 teaspoons apple cider vinegar
2 pinches kosher salt
Instructions: For the sticky pork: Preheat the oven to 300 degrees F. Heat the olive oil in a Dutch oven over medium-high heat. Season the pork butt with salt and pepper. Add the pork to the pot and brown on all sides, about 5 minutes each side, 15 to 20 minutes total. Remove the pork to a plate and set aside. Leave any rendered fat in the pot and place it back on the stovetop. Add the garlic and onions to the pot and cook until the onions have softened slightly, about 2 minutes. Add the apple juice, deglazing the bottom of the pot. Scrape all the browned bits from the bottom. Add the applesauce, soy sauce, brown sugar and vinegar and stir together. Carefully return the pork to the pot and cover. Transfer the pot to the oven and braise until the pork is very tender, about 3 hours. For the apple saw: Meanwhile toss the cabbage, carrots, green onions and apples in a large bowl. In a separate bowl, whisk together the mayonnaise, parsley, mustard, honey, vinegar and salt in a small bowl until well combined. Add the dressing to the apple mixture and toss until well coated. When the pork is ready, carefully remove the lid and serve straight from the pot. Use a fork and a knife to slice and serve with the braising liquid and the slaw alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38354,"Brisket 11 tablespoons ground pepper 7 tablespoons kosher salt
3 tablespoons seasoning salt
1 tablespoon granulated garlic
One 10- to 12-pound beef brisket 1 cup pickle juice
1 cup mustard
Instructions: For the Firehole brisket rub: Stir together the pepper, salt, seasoning salt and granulated garlic. For the brisket: Preheat a smoker for cooking at about 225 degrees F. Trim the fat on the brisket down to 1/4 inch. Mix pickle juice and mustard in a bowl, then rub the brisket with the mixture all over. Season brisket with enough dry rub to cover (1/2 to 1 cup). Place meat in smoker fat-side up and cook for 12 hours. Remove brisket from smoker and increase temperature to 300 degrees F. Wrap brisket in foil or butcher paper and place back in the smoker until internal temperature reaches 200 degrees F. Let rest for 30 minutes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 38355,"Shirley Temple 1/2 oz. grenadine Sprite or ginger ale Cherry for garnish Instructions: Fill high ball with ice and add 1/2 oz. of grenadine. Fill the glass with Sprite or ginger ale. Shake. Garnish with a cherry. ","[Riesling, Moscato, Prosecco]" 38356,"Five Spice Baked Ribs with a Sticky Honey Sesame Sauce 1 star anise 1 teaspoon fennel seeds A few Szechuan peppercorns 1 tablespoon five-spice powder Kosher salt 2 1/2 pounds pork spare ribs 3/4 cup soy sauce 2 tablespoons olive oil 2 tablespoons honey 1 to 2 small red chilies, seeded and finely sliced
1 to 2 cloves garlic, peeled and finely chopped Zest of 1 lime 3 tablespoons sesame seeds, optional 1/2 bunch scallions, chopped Freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Line a baking sheet or large roasting pan with aluminum foil.
Using a mortar and pestle or an electric spice mill, crush the star anise, fennel seeds and Szechuan peppercorns. Stir in the five-spice powder and 2 teaspoons salt. Put the ribs into a bowl and sprinkle over the spice mixture. I like to get my hands in and rub everything in. Place the ribs in one layer on the baking sheet or roasting pan. Put them in the oven and cook for 45 minutes.
Meanwhile, make the glaze. In a small pot stir together the soy sauce, olive oil, honey, chilies, garlic, lime zest and sesame seeds, if using.
When the ribs have cooked for 45 minutes, remove them from the oven and brush them with half the glaze. Sprinkle over the scallions and season well with salt and pepper. Return the ribs to the oven for 15 minutes. Bring the remaining glaze to a boil and remove it from the heat.
To serve, cut the ribs and pile them onto a big platter. Serve with the remaining glaze as a dipping sauce. I like to serve this with a large green salad and put everything in the middle of the table so everyone can help themselves. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 38357,"Coconut Shrimp Vegetable oil, for frying 2 large eggs, lightly beaten 1 1/2 cups all-purpose flour 3/4 cup cornstarch Pinch cayenne Kosher salt and freshly ground black pepper 1 1/2 cups shredded sweetened coconut 1 1/2 pounds large shrimp (about 30), peeled and deveined, tails removed Sweet chili or sweet and sour sauce, for dipping Instructions: Heat about 2 inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, put the eggs in one shallow dish. Whisk together the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut. Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 38358,"Flounder Piccata with Haricots Verts and Mushrooms Kosher salt 8 ounces haricots verts, trimmed Extra-virgin olive oil, for cooking 1 shallot, finely diced (brunoise) 4 cremini mushrooms, thinly sliced Pinch crushed red pepper flakes 1 cup all-purpose flour Two 6-ounce flounder (or other flatfish) fillets, skin removed 1/4 cup white wine 1 lemon, cut into supremes (segments cut free from pith) and finely chopped (see Cook's Note), plus the zest and juice of 1 lemon 1 tablespoon drained capers 1/2 stick (4 tablespoons) butter, cut into tablespoon-size pats 1/2 cup chicken stock, plus more as needed Parsley leaves from 6 fresh stems, finely chopped, plus additional for garnish Instructions: Bring a large pot of heavily salted water to a boil. Make an ice bath with salted water. Blanch the haricots verts in the boiling water until tender but still crisp, 3 to 4 minutes. Immediately shock in the ice bath to stop cooking. Drain the excess water and set aside on a sheet tray. Coat a small saute pan with olive oil and add 1 tablespoon of the shallots and some salt (save the remaining shallots for the sauce). Sweat over medium heat until softened and translucent, about 1 minute, then add the mushrooms. Stir and cook until the mushrooms start to soften, 2 minutes more. Add a pinch of salt and the crushed red pepper flakes and continue cooking until golden brown, 2 to 3 minutes. Add the haricots verts to the pan and toss to coat. Taste for seasoning and set aside. Put the flour in a shallow dish. Coat a large skillet with olive oil and heat over medium-high until the skillet is hot. Sprinkle both sides of the fish with salt and dredge in the flour. Gently shake off the excess flour and lay the fish skin-side down in the oil. Cook until the outside edges of the first side turn white and crisp, 2 to 3 minutes, then flip and cook until the fish turns white and opaque, 1 minute more. Remove the fish from the skillet and set aside on plates or a platter. Use a paper towel to carefully wipe out the skillet used to cook the fish. Lower the heat to medium and lightly coat with olive oil. Add the remaining diced shallot with a pinch of salt and sweat until the shallots soften, about 30 seconds. Add the white wine and chopped lemon supremes and cook, stirring often, until it comes to a boil. Add the capers, lemon juice and lemon zest and simmer until the liquid is reduced by half. Add the chicken stock and a pinch of salt and continue to reduce at a simmer by half. Add a pat of butter and cook, swirling the pan, until melted, then add another pat. As the butter melts, swirl the pan to fully incorporate. Continue adding butter, one pat at a time, until the sauce is thickened. (You should need between 3 and 4 pats total.) If the sauce reduces too much, adjust with a small splash of chicken stock to thin it out. Season to taste with salt and stir in the parsley. Arrange the haricots verts and mushrooms next to the fish on plates. Top the fish with the sauce and garnish with a sprinkle of fresh parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38359,"Shellfish and Sausage Stew 1 hard, smoked linguica sausage, about 6 ounces or prosciutto 2 large ripe tomatoes, peeled, seeded and diced 1/2 cup Kalamata olives, cut from the pit and julienne 2 to 3 cups well-seasoned fish stock or clam juice 3/4 cup white port wine Freshly ground black pepper 2 tablespoons chopped fresh parsley, for garnish 2 pounds mussels 2 pounds littleneck or other small clams 2 red bell peppers 1 yellow bell pepper 1 medium yellow Spanish onion 1 small zucchini, with skin 1 small yellow crookneck squash, with skin Instructions: Wash mussels and clams under cold running water and scrub with a stiff brush. Remove mussels' beards by sharply pulling. Place shellfish in a large bowl, cover with a wet towel, and reserve in refrigerator. Core and seed bell peppers. Cut into fine julienne, about 2 inches long. Cut onion, zucchini, and yellow squash into similar julienne. Cut sausage or prosciutto into 2-inch lengths and then into fine julienne. Combine the shellfish, julienne vegetables, sausage, tomato, olives, fish stock, port, and pepper in a large stockpot or Dutch oven. Cover and cook over high heat until shells open, about 8 to l0 minutes. Taste before adjusting seasonings since shellfish and bottled clam juice are quite salty. Ladle into soup bowls, sprinkle with chopped parsley, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 38360,"Jalapeno Poppers 16 jalapeno peppers 2 (8-ounce) packages cream cheese 4 cups grated white cheese 2 packages onion soup mix 2 pounds bacon 1 bottle ranch dressing Instructions: Preheat grill over medium-high heat. Chop top off peppers and remove seeds. Mix cream cheese, white cheese, and onion soup mix. Fill jalapenos with cheese mixture and wrap with bacon. Grill until crisp on a medium heat, turning regularly. Dip in ranch dressing and enjoy. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 38361,"Maple Lager Chicken Ridge 1 12 -ounce bottle lager-style beer 1/3 cup maple syrup 1 large onion, sliced 8 cloves garlic, smashed 4 sprigs fresh rosemary Kosher salt and freshly ground pepper 4 skin-on, bone-in chicken breasts (about 6 ounces each) 1/4 cup extra-virgin olive oil 1 tablespoon all-purpose flour 1 tablespoon unsalted butter Instructions: Preheat the oven to 400. Whisk together the beer and maple syrup in a 2-quart casserole dish. Add the onion, 4 cloves garlic and 2 sprigs rosemary to the beer mixture; season with salt and pepper. Arrange the chicken skin-side up on top and season with salt and pepper. Cover the dish with foil and set it on a baking sheet. Bake until the chicken is just cooked through, or until a thermometer inserted into the thickest part reaches 145, about 40 minutes. Meanwhile, combine the olive oil with the remaining 4 cloves garlic and 2 sprigs rosemary in a small saucepan; warm over low heat until the garlic is soft and the oil becomes fragrant, about 15 minutes. Using a slotted spoon or tongs, transfer the baked chicken breasts and onion to a plate. Discard the rosemary and garlic; pour the remaining cooking liquid into a skillet and bring to a boil over high heat; cook until reduced by half. Whisk the flour into the liquid, followed by the butter; continue simmering until the sauce coats the back of a spoon, about 4 more minutes. Season with salt and keep warm. Heat a grill pan over medium-high heat. Brush some of the flavored oil over the chicken; place skin-side down in the pan and grill until golden and crisp, about 3 minutes per side. Transfer to a platter. Toss the onion in the remaining flavored oil and grill until slightly crisp and charred, about 5 minutes. Spoon the grilled onion and sauce on top of the chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38362,"Beer-Braised Ribs With Clams 2 racks baby back pork ribs (about 2 pounds total) Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 2 stalks celery, chopped 2 carrots, chopped 1 small onion, chopped 4 cloves garlic (2 chopped, 2 smashed) 1 tablespoon tomato paste 1 12-ounce bottle amber beer 1 bay leaf 2 cups low-sodium chicken broth 1 pound baby new potatoes 1 medium tomato, chopped 4 dozen littleneck clams, scrubbed 1 cup chopped fresh parsley Juice of 1/2 lemon, plus wedges for serving Instructions: Preheat the oven to 325 degrees F. Put the rib racks on a work surface bone-side up. Slip a knife between the bone and membrane, then pull off the membrane. Cut each rack of ribs in half; season evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the ribs, bone-side up, and sear until brown, about 5 minutes. Remove and set aside. Lower the heat to medium, add the celery, carrots and onion and cook, stirring, 5 minutes. Stir in the chopped garlic and tomato paste; cook 2 minutes. Add the beer and bay leaf, bring to a simmer and cook until reduced by half, about 5 minutes. Return the ribs to the pot, add the chicken broth and bring to a simmer. Trim a piece of parchment paper to fit the pot, then place directly on top of the ribs and cover with a lid. Transfer to the oven and braise 1 hour, then remove the lid and parchment. Continue braising until the ribs are tender, 45 minutes to 1 hour more. Meanwhile, put the potatoes in a saucepan and cover with water by 1 inch. Bring to a boil and cook until tender, 15 minutes; drain. Remove the rib racks from the pot; let cool slightly, then cut into the ribs. Strain the cooking liquid, discarding the solids; skim off some fat. Return the liquid to the pot. Add the smashed garlic and tomato to the pot and bring to a simmer over medium-high heat. Add the clams, cover and cook until some just open, 5 minutes. Add the potatoes and ribs, cover and cook until all the clams open, 10 to 15 more minutes (discard any unopened clams). Stir in the parsley and lemon juice. Serve with lemon wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 38363,"Croissant French Toast with Soft Caramel Apples 3 large eggs 1/4 cup milk 1/2 teaspoon pure vanilla extract Pinch ground cinnamon 1/2 cup sugar 3 tablespoons unsalted butter 6 Granny Smith apples, peeled, cored and cut in 1/2-inch-thick wedges 1/2 cup pure maple syrup 4 large croissants, halved lengthwise Confectioners' sugar, for dusting Ground cinnamon, for dusting Instructions: Make the batter for the French toast by whisking together the eggs, milk, vanilla, and cinnamon until evenly blended. Cover and refrigerate. Pay close attention while you make the caramel apples - put the sugar in a large dry skillet and place it over medium-low heat. Stir constantly with a wooden spoon until the sugar melts and begins to caramelize, about 5 minutes. Be careful; the sugar is really hot at this point. Still stirring, add the butter, which will foam a little. Once the sugar and butter become a caramel sauce, fold in the apple wedges. Now, because the apples are cooler than the sugar, the sugar may start to seize and harden, but don't freak out -- keep stirring, once the apples warm up the caramel will smooth out again. When the caramel sauce starts to form around the apples, pour in the maple syrup. Give it a stir and simmer for about 10 minutes until the apples are fork tender. Pull them off the heat and keep warm until you are ready to serve. For the French toast itself, warm the butter in a large non-stick skillet over medium-low heat. You probably will only be able to fit a couple of croissants in the pan at once, so prepare these in batches. Take a croissant half and quickly dredge it in the batter. The key word here is quickly; the croissants are very soft and will disintegrate if soaked in the batter. Lay the croissants in the pan, cut-side down, and cook for 4 to 5 minutes. Carefully flip them over with a spatula and brown the other side. The presentation is like a caramel apple sandwich - take the bottom half of the croissant and put it on a plate, spoon some of the caramel apples on top of that, and cover with the top 1/2 of the croissant. Dust with confectioners' sugar and cinnamon and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 38364,"Neopolitan Pizza 8 ounces water 1/8-ounce yeast 1/4-ounce salt 1 pound bread flour 1/8 cup olive oil 1/8 cup cornmeal 2 ounces salt pork or fat back 1 onion, diced 2 cloves garlic, minced 16 ounces crushed plum tomatoes 4 ounces tomato puree 8 ounces beef stock 1 bay leaf Pinch thyme 1/2-ounce salt 4 cups sliced mozzarella de Buffalo 1 bunch fresh basil leaves Instructions: Place the water in a large bowl or mixer with a dough hook. Dissolve the yeast in the water. Add the remaining ingredients except cornmeal and mix on low speed until a ball is formed. Change to medium speed and mix approximately for 1 to 2 minutes until a smooth and elastic dough is formed. Remove the dough from the bowl, cut the dough into 2 portions, roll into tight balls and place in lightly oiled sheet pan, cover and let proof for a minimum of 4 hours. Preheat oven to 425 degrees F. To make the sauce, place the salt pork in a large sauce pot and render the fat. Add the onions and saute until translucent. Add the garlic and saute until the aroma is apparent. Add the crushed tomatoes, puree, and stock to the pot and bring to a simmer. Add the bay leaf, thyme, and salt and allow to simmer for 1 1/2 hours. Remove the bay leaf, puree the sauce and adjust the seasonings. Once the dough is ready, roll each piece out using a rolling pin until dough in approximately 1/4-inch thick. Spoon some tomato sauce on top of the dough. Layer the mozzarella, place the pizza on a sheet pan dusted with cornmeal and bake for 10 to 15 minutes until crispy and golden. Garnish with basil leaves. ","[Barolo, Barbaresco, Chianti, Montepulciano]

" 38365,"Chicken Provencal \Stoup
2 medium carrots, peeled 2 cloves garlic, chopped 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 medium zucchini 1 small to medium red bell pepper, seeded 1 medium yellow skinned onion, peeled and halved Salt and pepper 1 tablespoon herbes de Provence, available on spice aisle or, 1 teaspoon each dried sage, rosemary and thyme 1 1/2 pounds small red skinned potatoes 1 cup dry white wine 1 (14-ounce) can diced tomatoes or coarsely ground tomatoes 1 quart plus 1 cup chicken stock, available in quart and 1 cup paper box containers on the soup aisle 1 pound chicken tenders, diced 1 small jar black olive tapenade, 4 ounces, found with Italian foods or on condiment aisle 2 tablespoons chopped flat-leaf parsley Crusty bread, to pass at table Instructions: One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice. Season all the veggies with salt and pepper and herbes de Provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to vegetables and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping. ","[Rhone Blends, Pinot Grigio, Sauvignon Blanc, Vermentino]" 38366,"Stuffed Cabbage with Crab and Mint 8 ounces shallots minced 8 ounces butter 2 cups arborio rice 1 cup white wine 5 cups lobster stock, plus 16 ounces 2 pounds lump crab meat cleaned 4 tablespoons chopped mint, plus 2 tablespoons for garnish 24 large cabbage leaves stemmed and blanched 2 cups diced tomatoes peeled and seeded Instructions: Saute shallots in half the butter until translucent add the rice and mix in with butter and shallots. Add the wine and cook over medium heat until it is absorbed stirring continuously, repeat the process with the 5 cups lobster stock adding 2 1/2 cups at a time. Remove from heat and add crab and mint and the remaining butter. Season with salt and pepper and let cool. Place 2 tablespoons in the center of each cabbage leaf and roll. Place stuffed cabbage in a hotel pan and cover with the remaining 16 ounces of stock and tomatoes. Cook in preheated 350 degree oven for 20 minutes. Place on serving tray and garnish with mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38367,"Lagman Soup 1 pound all-purpose flour, plus more for dusting 1 teaspoon kosher salt 1 egg, beaten Oil, for oiling the bowl 1/2 cup vegetable oil 3 pounds beef, diced 3 pounds lamb, diced 4 tablespoons ground star anise 4 tablespoons kosher salt 3 tablespoons cumin seeds Freshly ground black pepper 8 ounces Spanish onions, sliced 4 ounces garlic, sliced 2 ounces fresh ginger, grated 2 sticks celery, diced 1 medium leek, washed and thinly sliced 1 long green hot pepper, thinly sliced 2 tablespoons paprika 4 tablespoons tomato paste 1 pound long beans, cut into 1-inch pieces 4 cloves fresh green garlic, chopped, plus more for garnish 1 pound Chinese cabbage, washed and diced 1 pound red bell peppers, diced 8 ounces white radish, diced 4 tablespoons chopped fresh dill Instructions: For the fresh noodles: In a food processor, combine the flour, salt and egg with 3 1/2 ounces water. Pulse continuously until a dough has formed. Transfer the dough to a lightly floured surface and knead the dough for about 10 minutes. Cover with a clean towel and let rest at room temperature for 1 hour. The noodles can be made in a pasta roller by rolling flat sheets and then pulling them through the slicer setting. Traditional Lagman-style noodles are made by slicing strands of dough about 1-inch thick. Roll the strands out with your palms, stretching them longer as you go, doubling the dough cord over on itself as it gets longer. When all the dough has been rolled into 4 to 6 ropes, pour a few ounces of oil into a large mixing bowl. One at a time, coil the dough ropes into the oil and stretch them further by hand until they are about 1/4-inch thick, coiling them out of the bowl. For the soup: In a large pot bring 12 cups water to a boil. In another large pot, heat the oil until it is nearly smoking. Slowly add the meat, star anise, salt, cumin seeds and some black pepper and cook over high heat until the meat is browned, about 8 minutes. Add the onions, garlic, ginger, celery, leek, hot pepper and paprika, and cook, stirring often, until the vegetables have softened, about 10 minutes. Reduce the heat to medium, add the tomato paste and cook for 3 minutes, making sure not to burn. Add the boiling water to the pot and let cook at a medium boil for about 8 minutes. Add the long beans and fresh green garlic and let cook for about 10 minutes. Add the cabbage, bell peppers and white radish and boil 15 minutes more. Add the fresh noodles to the soup and cook 15 minutes. Garnish with chopped dill and green garlic. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38368,"Bella Donna 2 ounces bourbon (recommended: Maker's Mark) 1/2 ounce fresh lemon juice 1/2 ounce fresh orange juice 1/2 ounce Sugar Gum, recipe follows 2 dashes bitters (recommended: Peychaud's) Ice cubes, for shaking Pinch fresh mint Shaved ice 4 muddled blackberries 1/2 cup fine sugar Instructions: Add the bourbon, juices, Sugar Gum and bitters to a metal cocktail shaker. Top with ice cubes, seal and shake vigorously.
Fill a small mason jar with ice cubes and fresh mint. Strain the liquid over the ice and stir. Top with shaved ice. Garnish with the muddled blackberries. In small saucepan, combine the sugar and 1/2 cup water. Bring to a boil and stir until combined. Cool, bottle and store until use. ","[Whiskey, Rum, Tequila, Mezcal]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Creamy Tomato Soup 2 tablespoons unsalted butter 1 medium onion, chopped 3 cloves garlic, minced 1 can (14 ounces) diced tom" 38369,"NutriBullet Hummus One 15-ounce can chickpeas, drained and chickpea liquid reserved 1 clove garlic
Kosher salt
1/2 cup tahini
3 tablespoons olive oil, plus more for serving
3 tablespoons lemon juice Instructions: Add the drained chickpeas, garlic and 1 teaspoon salt to a NutriBullet? tall cup (24 ounces). Pour over the tahini, olive oil, lemon juice, 5 tablespoons water and 2 tablespoons of the reserved chickpea liquid. Attach the extractor blade and blend until smooth and combined. Transfer to a serving dish and garnish with more olive oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38370,"Fried Green Tomatoes Oil 4 green tomatoes, cut into 1/4-inch rings Kosher salt and freshly ground black pepper 3/4 cup all-purpose flour 1 tablespoon garlic powder 4 eggs 2 tablespoons milk 1 1/2 cups panko bread crumbs Pinch cayenne pepper Pinch paprika Buttermilk Dipping Sauce, recipe follows 1 cup apple cider 1 tablespoon brown sugar 3/4 cup buttermilk 3/4 cup mayonnaise 2 tablespoons Neelys BBQ sauce 1 lime, juiced 4 scallions, sliced thin Kosher salt and freshly ground black pepper Instructions: In a deep-fryer, preheat oil to 350 degrees F. Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce: In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool. In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 38371,"Fresh Egg Pasta 2 cups all-purpose flour, plus more for kneading and rolling the dough Pinch kosher salt
2 large eggs, beaten
2 tablespoons extra-virgin olive oil
Instructions: Put the flour and salt in the bowl of a food processor and pulse just to combine. Combine the eggs, olive oil and 1/4 cup cold water in a spouted measuring cup. With the machine running, pour the wet ingredients into the flour and process until the dough begins to form a ball on the blade. If the dough is still too crumbly, add more water a teaspoon at a time until the dough forms a ball. Process to knead and smooth the dough, about 20 seconds. Dump the dough onto a floured work surface and knead a few times to get a smooth ball. Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes or up to overnight in the refrigerator (bring to room temperature before rolling, if refrigerated). To roll the dough: Cut the dough into 4 pieces. Keep the pieces covered until you are ready to roll them. Form 1 piece of dough into a rough rectangle shape. Roll and stretch it as thin as possible; it should measure approximately 10-by-12 inches. Keeping the dough well floured, roll it inward from 2 opposite sides, jelly-roll style. Cut the dough at 1/2- inch intervals and unfurl each piece into separate strands. Form the pasta into loose nests and rest on a floured baking sheet. Repeat with the remaining pieces of pasta. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 38372,"Pan Roasted Beef Delmonico with Sweet Green Peppercorn Sauce and Browned Vegetables 3 tablespoons green peppercorns 1 tablespoon Champagne vinegar 3 tablespoons olive oil 3 tablespoons honey Fresh tarragon sprigs 6 beef Delmonico steaks, with bone Salt and freshly cracked black pepper 1 tablespoons vegetable oil 3 tablespoons butter 1 bay leaf Chopped shallots Baby vegetables Instructions: For the vinaigrette, drain and roughly chop the green peppercorns. Place them in a steel mixing bowl with the vinegar. Whisk in the olive oil, and then the honey. Place the mixture in a small sauce pot with the tarragon and warm over medium heat. Do not boil. Cook for about 5 minutes. Remove from heat and cool. For the steaks, season heavily with salt and fresh cracked pepper. Warm 1 tablespoon of vegetable oil in a heavy bottom pan. Pan sear the steak on each side for about 4 minutes. Add 3 tablespoons whole butter, 1 bay leaf and chopped shallots to the pan and baste the steaks with the browning butter. Remove the pan once the steaks are at the desired temperature. For the vegetables, peel and then cut (if necessary) the vegetables to similar sizes. In a heavy bottomed skillet gently brown the vegetables until golden brown and tender. Season with salt and pepper. To serve place the steak on a large dinner plate. Add some of the vegetables, and finally, spoon some of the vinaigrette over the beef and vegetables. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 38373,"Classic Stuffing 1 stick unsalted butter, plus more for the baking dish 1 onion, finely chopped 5 stalks celery, finely chopped 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh thyme Kosher salt and freshly ground pepper 3 cups low-sodium chicken or turkey broth 2 large eggs 1/2 cup chopped fresh parsley 16 cups 1/2 -inch stale country white bread cubes (about 1 3/4 pounds) 2 tablespoons fat from the turkey drippings (or butter) 1/2 teaspoon paprika Instructions: Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, sage and thyme; season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat. Whisk the eggs and parsley in a large bowl. Add the bread and the vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the paprika. Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, 25 to 30 more minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38374,"Surf and Turf Dinner for Two 2 tablespoons unsalted butter, softened 1/2 cup grated Parmesan
1/3 cup heavy cream
1 teaspoon fresh thyme leaves
1 small clove garlic, minced
Kosher salt and freshly ground black pepper
1 pound Yukon gold potatoes (about 6), sliced into 1/8-inch-thick rounds
2/3 cup shredded Gruyere (about 5 ounces)
Vegetable oil, for the steak
One 14-ounce New York strip steak (1 1/2 inches thick)
One 12-ounce package frozen shrimp scampi Spinach salad, for serving
Crusty bread, for serving
Instructions: Position an oven rack in the top third of the oven and preheat to broil. Lightly grease the left third of an 18-by-13-inch sheet pan with the butter.
Mix the Parmesan, heavy cream, thyme, garlic, 1 teaspoon salt and a few grinds of black pepper in a medium bowl. Add the potatoes and toss to coat.
Arrange the potatoes in even overlapping layers on the buttered part of the sheet pan. Pour whatever cream mixture remains in the bowl on top. Sprinkle evenly with the Gruyere.
Brush oil on both sides of the steak and sprinkle generously with salt and pepper. Put the steak on the middle third of the sheet pan. Broil for 5 minutes to begin browning the potatoes and steak. Meanwhile, put the shrimp scampi in a 1 1/2-quart oval baking dish.
Remove the sheet pan from the oven, lower the oven to 450 degrees F and put the baking dish with the shrimp on the right third of the sheet pan next to the steak. Return the sheet pan to the oven and bake, stirring the shrimp halfway through, until the shrimp are cooked and the steak registers 135 degrees F for medium-rare, 16 to 18 minutes. Remove the steak to a cutting board and allow to rest for 10 minutes. Slice and serve the steak with the potatoes, shrimp scampi, spinach salad and bread for sopping up the flavorful juices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Cabernet Sauvignon]

" 38375,"Layered Pea Salad with Creamy Herb Dressing 1 cup mayonnaise 1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 cup parsley leaves
1/4 cup cilantro leaves
1/4 cup basil leaves
2 (8.8 oz) packages cooked beets, diced
3 to 4 cups chopped iceberg lettuce
3 to 4 cups chopped romaine lettuce
3 ribs celery, thinly sliced
8 ounces blue cheese, crumbled
10 ounces frozen peas, thawed
Freshly ground black pepper
4 slices bacon, cooked until crispy and crumbled
Instructions: In the bowl of a food processor, add mayonnaise, sour cream, lemon juice and zest, and herbs. Pulse until smooth. Refrigerate until you are ready to use. Layer your salad in a trifle dish. Start with the beets on the bottom in an even layer. Next add a layer of each lettuce, celery, blue cheese, and peas. Spread the dressing over the top of the salad and season with pepper to taste. Top with bacon. Serve immediately or refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38376,"Orange-Blueberry Marmalade 8 medium oranges 4 lemons 2 cups fresh blueberries 6 cups sugar 2 pouches liquid fruit pectin Instructions: Using a vegetable peeler, remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside. Peel the remaining white part of the peel from the fruit and discard. Chop the fruit pulp, reserving any juice and set aside. Place the zest and 1 1/2 cups water in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit pulp and juice, cover and simmer on low heat for an additional 7 minutes. Add the blueberries and simmer for 3 more minutes. Stir the sugar into the fruit in the saucepan. Bring the mixture to a full rolling boil and cook exactly 1 minute, stirring constantly. Stir in the pectin. Remove from the heat and skim off any foam with metal spoon. Serve at room temperature. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 38377,"El Ginormo Southwest Oven-Baked Omelette 2 1/2 cups fat-free liquid egg substitute 1/2 cup fat-free milk 1 teaspoon cumin 1/2 teaspoon taco seasoning mix 1/2 cup chopped onion 1 teaspoon chopped garlic 1/2 cup chopped red bell pepper 1/2 cup canned black beans, drained and rinsed 1/2 cup canned sweet corn, drained 1/4 cup canned diced green chiles 1/2 cup shredded reduced-fat cheese blend (Cheddar and Monterey Jack) Salsa, optional Fat-free sour cream, optional Chopped scallions, optional Instructions: Preheat the oven to 375 degrees F. Line a deep 8-inch by 10-inch baking pan with aluminum foil. Spray lightly with nonstick spray, making sure to coat the sides as well as the bottom. In a large bowl, combine egg substitute, milk, cumin, and taco seasoning. Whisk the mixture for 1 minute, until mixed thoroughly. Add onion, garlic, and bell pepper, and stir well. Carefully transfer the egg mixture to the baking pan. To the pan, evenly add black beans, corn, and green chiles. Sprinkle with cheese. Bake in the oven for 1 hour, until the top has puffed and the center is firm. Allow it to cool slightly before cutting. Cut into four slices. If you like, finish it off with the optional toppings! ","[Riesling, Sauvignon Blanc, Vermentino, Pinot Grigio]" 38378,"Broccoli Pie 2 heads broccoli Kosher salt 1 cup plain Greek yogurt 8 ounces low-fat or light cream cheese, at room temperature 1 tablespoon onion soup mix 12 small cherry tomatoes, for garnish Instructions: Bring a large pot of water to a boil over high heat. Fill a large bowl with ice water. Trim the broccoli into florets. When the water boils, add the florets and a big pinch of salt. Cook until the broccoli is just tender, about 3 minutes. Drain and plunge the florets into the ice water to stop the cooking. When they are thoroughly chilled, drain, and spread them out onto a paper towel lined sheet pan to dry. In a small bowl, mix together the yogurt, cream cheese, and onion soup mix. Transfer the yogurt mixture to a large resealable plastic bag. Arrange the broccoli, on a serving platter, cut sides down, so that they form a domed pie-like appearance. Cut the tip off the corner of the bag and pipe a lattice-work design over the broccoli. Garnish with the cherry tomatoes and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 38379,"Sausage and Peppers 5 red bell peppers, quartered, seeded 5 yellow bell peppers, quartered, seeded Olive oil Salt and pepper 3 pounds link hot Italian sausage 3 pounds link sweet Italian sausage Instructions: Brush peppers with oil, season with salt and pepper and grill. Grill sausage until cooked through. ","[Nero d'Avola, Aglianico, Tempranillo, Garnacha]" 38380,"Vanilla Bean Simple Syrup 1/2 cup granulated sugar 1/2 vanilla bean, split, seeds scraped Instructions: Combine the sugar and 1/2 cup water in a small saucepan. Bring to a boil over high heat and cook until sugar has melted, about 3 minutes. Add the vanilla bean and seeds. Let cool to room temperature, then remove the vanilla bean. Transfer the syrup to a bowl, cover and chill until cold. ","[Chardonnay, Riesling, Gewrztraminer]" 38381,"Chocolate Message Cookies 2 1/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder, plus more for dusting 1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup firmly packed brown sugar
1 1/2 teaspoons vanilla extract
1 large egg
Powdered sugar, for decorating Pink Buttercream, recipe follows, optional Melted white chocolate, for drizzling, optional
4 cups powdered sugar 2 sticks (1 cup) unsalted butter, softened 1/4 cup heavy cream
3 drops red liquid food coloring
Instructions: Combine the flour, cocoa powder, baking powder, cinnamon and salt in a bowl. Whisk together and set aside. In the bowl of an electric mixer, cream the butter and brown sugar until fluffy. Add the vanilla and egg and beat until combined. Add the flour/cocoa mixture in 2 or 3 batches, mixing well after each addition. Place the dough into a large resealable plastic bag and flatten slightly with your hand. Seal the bag and refrigerate for 2 hours. To bake the cookies, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Dust a work surface with cocoa powder. Remove the dough from the bag and place on the cocoa powder-dusted surface for 5 to 10 minutes. Roll out to 1/4-inch thickness and cut with a heart cutter. You'll need to consolidate and re-roll the dough as you go. Place on the prepared baking sheet and bake until set but not browning at all, about 12 minutes. Allow to cool completely. To decorate the cookies with stenciled letters, Pink Buttercream or melted chocolate: Stencil some of the cookies with the alphabet stencils to spell out things like \Love You\ and \Be Mine.\ Place the stencils on the cooled cookies and lay pieces of scrap paper on any areas of exposed cookie. Lightly sift powdered sugar over the stencils. Carefully remove the paper and stencils with tweezers, being careful not to drop powdered sugar as you remove them. Use a tiny brush to correct \errors.
For the remaining cookies, frost with Pink Buttercream if desired, or drizzle with melted white chocolate. Arrange on a platter or in a basket and deliver to your sweetie! (Don't stack the cookies.) Add the powdered sugar, butter, heavy cream and food coloring to the bowl of an electric mixer and cream together until light and fluffy. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 38382,"Flatbread with White Bean Hummus, Caramelized Onions, Black Olives and Spanish White Anchovies 4 pieces good-quality pita bread, naan, lavash, or Buckwheat Flatbread, recipe follows White Bean Hummus, recipe follows Caramelized Onions, recipe follows 1 cup nicoise olives, pitted and halved Spanish white anchovies Fresh thyme leaves, for garnish 1/2-ounce fresh yeast 1 1/2 teaspoons sugar 1 1/4 cups water, at room temperature 8 ounces bread flour, plus more if needed 3/4 cup buckwheat flour 1 teaspoon salt 2 tablespoons olive oil All-purpose flour, for dusting and rolling 3 cups white beans, cooked, or canned, drained and rinsed 6 cloves roasted garlic 1 tablespoon harissa 2 tablespoons fresh lemon juice 3 tablespoons tahini 1/2 cup olive oil Salt and freshly ground pepper 2 tablespoons olive oil 2 tablespoons unsalted butter 6 large Spanish onions, peeled, halved and thinly sliced 1 tablespoon sugar 1 tablespoon finely chopped fresh thyme leaves Instructions: Spread each flatbread with some of the hummus, then top with the caramelized onions, olives, and anchovies. Garnish with fresh thyme leaves. Cut into wedges and serve. In an electric mixer fitted with the paddle attachment, combine the yeast, sugar, and water. Mix for 1 minute on low speed and let stand until the mixture just begins to bubble. Attach the dough hook and add both flours and the salt to the yeast mixture. Mix until it forms a mass; the dough should be sticky. Continue to add additional flour, if necessary, until the surface is dry enough to handle and dry enough to roll. Divide the dough into 4 pieces, roll into balls, and lightly brush with oil. Place on a floured surface and cover the balls with plastic wrap and a clean cloth and let proof for 2 hours at room temperature; or, place on a lightly greased baking sheet, cover, and let proof overnight in a refrigerator. Preheat a grill or preheat the oven to 425 degrees F. To form flatbread, pat each piece of dough out into a 5-inch disk and sprinkle liberally with flour. Roll each disk, on a floured surface, into a 10-inch diameter circle. Puncture the dough liberally with a fork to keep it from rising. Grill or bake each on a pizza stone or a lightly greased sheet pan for about 5 minutes or until dough starts to get crisp on the edges but still remains chewy. Place beans, garlic, harissa, lemon juice, and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste.; Heat oil and butter in a large pan over medium heat. Add the onions and sugar and cook slowly until deep golden brown, stirring occasionally. Remove from the heat and stir in the thyme. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 38383,"Deep Dish Pumpkin Pie 3 cups all-purpose flour 8 ounces butter
Pinch salt 1 3/4 cups (about one 15-ounce can) pumpkin puree 1/2 cup plus 3 tablespoons lightly packed dark brown sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 1/4 cups evaporated milk
3 tablespoons molasses
3 large eggs
1 1/2 cups whipping cream 1/2 cup powdered sugar Instructions: Preheat the oven to 375 degrees F. For the crust: Put flour in the food processor, add 6 tablespoons ice water, the butter and salt. Pulse in the food processor until the mixture resembles coarse meal. Remove from the food processor and knead until light. Wrap the dough and chill in the refrigerator for at least 30 minutes. Remove and roll out dough to fit the pan. Place pie weights in the bottom and bake for 25 minutes. Remove from the oven and allow the pie shell to cool. For the filling: Place the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and salt in a large mixing bowl and blend with a whisk. Add the evaporated milk, molasses and eggs; stir vigorously with the whisk until smooth. Pour the filling into the pie shell. Cover the edge of the crust with aluminum foil. Bake the pie on the center rack of the oven until the top is shiny and set. The pie is set when a knife inserted in the center comes out clean, about 1 hour. For the whipped cream: Chill the whipping cream for 15 to 20 minutes. Combine the chilled whipping cream and sugar in a bowl them whip them together with an electric mixer until you see firm peaks, a couple of minutes. Remove the pie from the oven and carefully remove the foil. Cool the pie on a rack. Serve the pie warm, cold or at room temperature with a dollop of whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 38384,"Mushroom-Beef Taco Salad 1 cup cherry tomatoes, diced 1/4 red onion, finely diced 2 tablespoons fresh lime juice 1/4 cup fresh cilantro, finely chopped, plus more for topping 3 tablespoons extra-virgin olive oil Kosher salt 1 yellow onion, chopped 3 cloves garlic, finely chopped 8 ounces ground beef 8 ounces maitake mushrooms, trimmed and finely chopped 1 tablespoon chili powder 1 1/2 teaspoons ground cumin 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried oregano Freshly ground pepper 1/3 cup tomato sauce 1 head romaine lettuce, chopped Black beans, crumbled queso blanco, sliced radishes, sliced avocado, and/or sour cream, for topping Instructions: Make the pico de gallo: Combine the tomatoes, red onion, lime juice, cilantro, 1 tablespoon olive oil and 1/4 teaspoon salt in a small bowl; mix well. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the yellow onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until softened, about 1 more minute. Add the ground beef and mushrooms and cook, breaking up the meat as it cooks, until the beef is no longer pink, 3 to 5 minutes. Add the chili powder, cumin, paprika, garlic powder, onion powder, oregano, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until combined and the spices are slightly toasted, about 2 minutes. Add the tomato sauce and stir to combine. Continue to cook until the sauce is fully absorbed and the mixture is almost dry, about 5 minutes. Remove from the heat. Toss the lettuce with 2 tablespoons of the liquid from the pico de gallo in a large bowl. Divide among small bowls; top with the beef-mushroom mixture and more pico de gallo. Add beans, cheese, radishes, avocado, cilantro and/or sour cream. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 38385,"Basil Infused Fettuccine with Bok Choy and Crab Meat Sauce 1 1/2 cups all-purpose flour 4 eggs 3 tablespoons water 1 teaspoon salt, plus extra for bok choy 1/4 cup chopped basil leaves 1 teaspoon olive oil, plus 2 tablespoons, plus 3 tablespoons 2 cups roughly chopped bok choy 2 green tomatoes, roughly chopped 1/3 cup chopped bacon 1 clove garlic, minced Freshly ground black pepper 1 cup white wine 6 ounces crab meat 1 bunch fresh arugula, roughly chopped Instructions: Preheat oven to 400 degrees F. To make the fettuccine, put flour on a cutting board, making a well in the center of the flour. Put the eggs, water, salt, basil, and 1 teaspoon oil in the well. Slowly incorporate flour to well until you have a sticky ball of dough. Add more flour, if necessary. Start the kneading process by using the balls of your hands-working the dough until all ingredients are mixed well and dough is dry to the touch. Divide the pasta in 4 pieces, flatten each piece about 3 by 2 inches, or a thumb nail thickness. Set the pasta machine on the highest setting and put the dough through the machine 3 times a setting until you get to the second to lowest setting at which time you will put the fettuccine cutter on the pasta machine. Run your sheets through the cutter, making fettuccine. Place the cut fettuccine on a well-floured sheet and let it chill in the refrigerator. To make the braised bok choy, in a heat resistant pan, put the bok choy, 2 tablespoons of olive oil, salt and freshly ground black pepper, to taste. Cover with tin foil and put in the oven for 30 minutes. To make the sauce, start with a deep saute pan on mid-high heat. Add 3 tablespoons of olive oil, green tomatoes, and bacon ? saute until bacon is brown along with the garlic. Add the white wine and stir. Meanwhile, have a large pot of well-salted water on the boil, and cook the pasta for 2 minutes. Next add the braised bok choy, crabmeat, and pasta to the bacon and tomato mixture. Stir in fresh arugala and plate. If pasta seems dry, add a drizzle of olive oil. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 38386,"Speedy Chicken Noodle Soup with Spinach and Ginger 1 half chicken, breast and leg meat 4 cups low sodium canned chicken stock, warmed 1/2 cup soy sauce 2 tablespoons minced ginger 2 scallions, sliced 2 cloves garlic, minced 1/2 pound fresh spinach, chopped 2 tablespoons peanut or vegetable oil 1 carrot, shredded 4 ounces Angel hair pasta Instructions: Remove chicken meat from bones and cut into 1 inch pieces. In a bowl combine soy sauce, ginger and garlic. Add chicken and stir to coat. Marinate for 30 minutes. In a heavy saucepan, heat oil over medium high heat. Add chicken pieces, reserving the marinade. Quickly cook the chicken, stirring constantly. Add the reserved marinade and bring to a simmer. Add hot chicken stock and bring to a simmer. Stir in scallions, spinach and carrot. Break pasta into 4'' pieces and add to the pot. Let simmer for 10 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38387,"The Fontaine Scant 1/2 cup heavy cream 5 ounces bittersweet chocolate, finely chopped Pound cake, store bought 1 cup granulated sugar 3/4 cup plus 2 tablespoons water About 1 1/3 cups raspberries 2 tablespoons Framboise liqueur About 2 cups raspberries 8 sheets phyllo dough 3/4 cup unsalted butter, melted 1 1/3 cups powdered sugar 1/2 cup heavy cream, whipped to stiff peaks About 2/3 cup raspberries Instructions: Ganache: Heat the heavy cream in a 1-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Place the finely chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate, then slowly whisking until smooth and homogenous. Pour it on a clean baking sheet to allow it to cool. As it cools, it begins to set and thicken. Raspberry syrup: Place the sugar and water in a non-reactive 1-quart heavy-bottomed saucepan and bring to a boil over medium-high heat. The sugar should completely dissolve. Add the raspberries and allow it to return to a boil. As it boils, whisk thoroughly to break the raspberries and allow them to release their juices. This will cause the syrup to turn red. Remove from the heat. Prepare an ice bath and strain the syrup through a fine-mesh sieve into a medium-size bowl placed over the ice bath. Discard the seeds and any pulp. When the syrup is cool, add the framboise liqueur. (If added when hot, the alcohol will evaporate.) Store the syrup in a squeeze bottle or a bowl covered with plastic wrap until ready to use. To bake the Fontaines, place them on a baking sheet and bake until the phyllo wrapping begins to brown, 7 to 10 minutes. While these are baking, you can decorate the plate. You will need 6 phyllo triangles for each serving. Place 3 triangles in a circle in the center of each plate with the tips toward the edge. Place the whipped cream in a pastry bag fitted with a 1/4-inch star tip. Pipe a dollop (or rosette) of whipped cream between each triangle and top each dollop with a raspberry. Remove the Fontaines from the oven. Sprinkle with powdered sugar and center each on a plate, on top of the triangles. Stand 3 triangles on end to form a tower over the centered Fontaine. The raspberries will help support the triangles. Serve immediately. Jacques? tip: Always store phyllo dough well wrapped in the refrigerator to keep it from drying. If it dries, you will have to throw it away. If the phyllo is frozen, you will not be able to separate the layers. Let it thaw, covered, at room temperature. It comes rolled up and you will want to lay it flat. If you have any slight tears in a layer, you can still use it by ?gluing? it together with butter. If you tear a layer beyond repair, just throw it away. Prepare the cake: Use a 2-inch fluted round cutter to cut 12 small circles from the pound cake. The slices should be about 1/4 to 1/2-inch thick. Keep the cuts as close together as possible to avoid waste. Line the circles up in rows on a parchment paper-covered baking sheet and soak evenly with the raspberry syrup. To assemble the Fontaines: When the ganache has cooled to the consistency of toothpaste, scrape it into a pastry bag fitted with a 1/2-inch plain tip and top each cake circle with a layer of ganache. (I use a pastry bag because it is a clean, easy way to add the layer of ganache.) Place 6 raspberries on top of the ganache layer and press gently to anchor them in the chocolate. Place the baking sheet in the freezer for about 15 minutes to allow the ganache to harden slightly. Lay 1 sheet of the phyllo on your work surface. Keep the remaining phyllo dough covered with a clean kitchen cloth to keep it from drying. Use a pastry brush to brush melted butter over the entire surface of the phyllo sheet. It will be easier if you start by brushing one line of butter lengthwise down the center and then fill in by brushing top to bottom from the center toward each edge. Be sure to brush all the way to the edges, where the phyllo is the driest. Place the powdered sugar in a fine-mesh sieve and liberally sprinkle the buttered phyllo sheet with it. Cover with a second sheet of phyllo and repeat with the butter and powdered sugar. Use a sharp paring knife to cut the doubled phyllo sheets in half from top to bottom and from left to right. Place one raspberry ganache cake in the center of each section of phyllo. Fold each side of the phyllo over the cake from left to right and tuck under the edges. Lightly brush the top with melted butter and place on a parchment paper-covered baking sheet. Repeat these steps using four more phyllo sheets, until all of the cakes are wrapped. (At this stage, the Fontaines can be stored in the refrigerator for a few hours or in the freezer for up to 2 weeks if well wrapped in plastic wrap; to thaw, place in the refrigerator for one hour before baking.) To make the phyllo garnish (you should have the garnish ready before you bake the Fontaines): Preheat the oven to 400 degrees F (200 degrees C). Lay 1 of the remaining sheets of phyllo dough on a parchment paper-covered baking sheet. Use a pastry brush to spread about 2 tablespoons of the melted butter over the entire surface of the phyllo sheet, making sure to brush all the way to the edges. Using a fine-mesh sieve, liberally sprinkle the powdered sugar over the buttered phyllo. Cover with the remaining phyllo sheet and repeat with the butter and sugar. Use a sharp paring knife to cut the doubled phyllo in half lengthwise. Make diagonal cuts from the top to the bottom of each half to create thin elongated triangles (1 1/2 inches at the base and 4 inches tall). Bake until evenly golden brown, about 5 minutes. Stay at the oven and watch these carefully, because they burn very quickly after they brown. Remove from the oven and let cool on a wire rack. (Leave the oven on.) Use a small offset spatula or knife to loosen the triangles from the parchment paper once they have cooled. Be gentle, they are extremely fragile. To bake the Fontaines, place them on a baking sheet and bake until the phyllo wrapping begins to brown, 7 to 10 minutes. While these are baking, you can decorate the plate. You will need 6 phyllo triangles for each serving. Place 3 triangles in a circle in the center of each plate with the tips toward the edge. Place the whipped cream in a pastry bag fitted with a 1/4-inch star tip. Pipe a dollop (or rosette) of whipped cream between each triangle and top each dollop with a raspberry. Remove the Fontaines from the oven. Sprinkle with powdered sugar and center each on a plate, on top of the triangles. Stand 3 triangles on end to form a tower over the centered Fontaine. The raspberries will help support the triangles. Serve immediately. In French, fontaine means fountain. When I created these, I imagined the chocolate oozing when the dessert was cut like water rushes out of a fountain. The combination of raspberries and chocolate is a popular one, the bittersweet chocolate balancing the strong flavor of the raspberries. This dessert is filled with contrasts: warm/cold, acid/sweet, crunchy/smooth. The delicate crisp phyllo dough triangles create an architectural quality, giving the dessert an elegant height. It will be easiest if you make the ganache a few hours in advance and let it cool. If you put it in the refrigerator to cool, it will become too hard. Jacques? tip: Always store phyllo dough well wrapped in the refrigerator to keep it from drying. If it dries, you will have to throw it away. If the phyllo is frozen, you will not be able to separate the layers. Let it thaw, covered, at room temperature. It comes rolled up and you will want to lay it flat. If you have any slight tears in a layer, you can still use it by ?gluing? it together with butter. If you tear a layer beyond repair, just throw it away. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38388,"Overnight Oatmeal 1 cup old-fashioned oats 3/4 cup whole milk, plus more if needed 1/2 cup half-and-half, plus more if needed 1/4 cup raisins
2 heaping tablespoons brown sugar
1 tablespoon vanilla extract
Pinch of kosher salt
1 small Granny Smith apple, chopped
2 tablespoons granulated sugar
Serving suggestions: blueberries, raspberries and strawberries
Serving suggestions: blueberries, raspberries and strawberries Instructions: In a bowl, mix together the oats, milk, half-and-half, raisins, brown sugar, vanilla, salt and apple. Cover and refrigerate overnight. Preheat the broiler. Give the mixture a stir and add a bit more milk or half-and-half if it has become too thick. Put a healthy portion in an ovenproof bowl and smooth out the top. Sprinkle with an even layer of granulated sugar. Place under the broiler until the sugar melts and just starts to brown (or you can brown it lightly with a kitchen blowtorch). Serve with blueberries, raspberries, strawberries and a little more half-and-half, if desired. ","[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 Salmon with Lemon and Herbs 1 salmon fillet (6 ounces) 2 tablespoons olive oil 2 cloves garlic, minced 1 tablespoon" 38389,"Honey-Bourbon Glazed Bacon 1/4 cup clover honey 2 tablespoons bourbon
12 slices double-smoked, thick-cut bacon
Coarsely ground black pepper
Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Combine the honey and bourbon in a small saucepan and bring to a boil over high heat. Remove from heat and let cool slightly. Lay the bacon on the prepared baking sheet and roast for 10 minutes. Brush with some of the honey-bourbon syrup. Continue roasting until deeply caramelized and crispy, another 10 to 15 minutes--the bacon will really crisp as it cools. Sprinkle with 1/4 teaspoon pepper and serve. ","[Bourbon, Chardonnay, Merlot, Zinfandel]" 38390,"Arni Psito: Spit Roasted Traditional Goat or Lamb 1 leg of lamb or goat 8 small sprigs rosemary 3 cloves garlic, sliced thinly 1/4 cup olive oil 1 tablespoon dry oregano, chopped fine 1 lemon, juiced 2 teaspoons salt 1 teaspoon black pepper 1 tablespoon fresh oregano, chopped fine Instructions: Preheat the oven to 500 degrees F. Make sure the lamb is cleaned well and any hard fat is trimmed off. Make 8 slits in the leg and stuff them with the rosemary sprigs and garlic cloves. Rub the leg with the olive oil, dry oregano, lemon, salt, and pepper. Roast for about 30 minutes. Lower the heat to 375 degrees F. Add water to the pan, if needed. Cook for about 3 1/2 hours. Remove from the pan and let rest. Skim the fat from the pan juices and pour into a bowl with the fresh oregano. ","[Rhone Blends, Greek Assyrtiko, Spanish Garnacha, Italian Aglianico]" 38391,"Chicken & Tortilla Enchilada Bake 2 cups prepared enchilada sauce 9 corn tortillas (6-inch) 2 cups shredded or chopped cooked chicken 2 cups shredded Mexican cheese blend (about 8 ounces) Instructions: Heat the oven to 350 degrees F. Spread 1/4 cup enchilada sauce in the bottom of a 9-inch pie plate. Pour the remaining enchilada sauce into a shallow dish. Dip 3 tortillas into the enchilada sauce and turn to coat. Line the pie plate with the coated tortillas, overlapping as needed. Top with half the chicken and 1/2 cup cheese. Repeat the layers. Coat the remaining tortillas with the enchilada sauce and place on top. Spread with the remaining enchilada sauce. Bake for 25 minutes or until the filling is hot and bubbling. Top with the remaining cheese and bake until the cheese is melted. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 38392,"Pea-Mint Falafel with Bulgur 1 cup bulgur 1/2 cup tahini 6 tablespoons extra-virgin olive oil 2 to 3 tablespoons fresh lemon juice 1 clove garlic Kosher salt and freshly ground pepper 1 cup fresh mint 3/4 cup frozen peas, thawed 1/2 teaspoon ground cumin 1 15-ounce can chickpeas, drained and rinsed 1/2 cup panko 1/2 large seedless cucumber, finely chopped Instructions: Bring 2 cups water to a boil. Pour over the bulgur in a large bowl; cover and set aside until tender, about 20 minutes. Meanwhile, combine the tahini, 1 tablespoon each olive oil and lemon juice, the garlic and a big pinch each of salt and pepper in a food processor. Add 1/2 cup small ice cubes and process, scraping down the food processor as needed, until smooth and all the ice has melted. Remove 1/2 cup to a small bowl for the dressing. Add 1/2 cup mint, the peas and cumin to the food processor with the remaining tahini mixture and puree until smooth. Add the chickpeas, panko and a pinch each of salt and pepper; pulse until combined but still a little chunky. Scoop the mixture into 12 balls, about 2 tablespoons each. Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the falafel and cook, turning, until browned, adding 1 more tablespoon oil when the pan gets dry, 6 to 8 minutes. Pour off any unabsorbed water from the bulgur. Add the cucumber, remaining 1 tablespoon olive oil and 1 tablespoon lemon juice. Tear the remaining 1/2 cup mint and add to the bulgur; season with salt and pepper and toss. Divide among plates; top with the falafel. Thin the dressing with the remaining 1 tablespoon lemon juice if needed and drizzle on the falafel. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 38393,"Kalua Pork 8 pounds pork butt 4 tablespoons Hawaiian salt, divided 4 tablespoons plus a few drops liquid smoke, divided 8 to 12 large ti leaves, ribs removed 2 cups boiling water Instructions: Preheat oven to 350 degrees F. After scoring pork on all sides with 1/4-inch deep slits about 1-inch apart, rub with 3 tablespoons salt, then liquid smoke. Wrap the pork completely in ti leaves, tie with string, and wrap in foil. Place meat in a shallow roasting pan with 2 cups of water and roast for 4 hours. Dissolve 1 tablespoon Hawaiian salt in 2 cups boiling water and add a few drops of liquid smoke. Shred the cooked pork and let stand in this solution for a few minutes before serving. ","[Zinfandel, Petite Sirah, Syrah, Tempranillo]" 38394,"Winter White Turkey Chili 1 tablespoon olive or vegetable oil 3 to 4 slices thick-cut bacon, chopped 1 1/4 pounds ground turkey (all lean or a mix, whatever you prefer) 1 large sweet onion, chopped 1 large red bell pepper, seeded and chopped
2 stalks celery, chopped 2 to 3 cloves garlic, finely chopped 1 teaspoon ground cumin 1 tablespoon chili powder 1 (14-ounce) can chickpeas, drained and rinsed 1 (14-ounce) can small white beans, drained and rinsed 1 (14-ounce) can diced tomatoes 1 (4-ounce) can fire-roasted green chiles 1 (12-ounce) bottle light beer, such as lager or ale 1 tablespoon Worcestershire sauce Salt and ground black pepper
Fresh cilantro, to garnish Ripe avocado, chopped, to garnish Instructions: Place a large pot over medium heat with the oil. Add the bacon to the pot and cook, stirring occasionally, until browned, 5 to 6 minutes. Increase the heat to medium-high and then add the turkey, onion, bell pepper, celery, garlic, cumin and chili powder to the pot. Cook, stirring frequently, until the vegetables are tender, about 10 minutes. Add the remaining ingredients to the pot and season with salt and pepper. Reduce the heat to medium and simmer the chili, stirring occasionally, until the liquids have thickened and the chili is very aromatic, about 20 minutes. Serve the chili garnished with chopped cilantro and avocado. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38395,"Roasted Turkey with Carrots and Shallots 1 turkey breast on the bone (5 to 6 pounds) Salt and freshly ground black pepper Extra-virgin olive oil 1 bunch fresh sage leaves 8 shallots, cut in half 1 pound baby carrots 1/4 cup all-purpose flour 4 cups chicken stock 1/2 lemon, juiced Instructions: Preheat the oven to 375 degrees F. Cut along 1 side of the breastbone, and then down along the ribs; gently pull and cut the meat away from the bone to cut the breast off the carcass. Do the same to remove the other breast. Season the turkey breasts on both sides with a generous amount of salt and pepper. Put a large roasting pan on the stove over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add a few sage leaves and stir to flavor the oil. Lay the breasts in the hot oil, skin-side down and cook for about 5 minutes until the skin begins to set and crisp. Flip the breasts over and push them off to 1 side. Add the shallots, carrots, and handful of sage leaves to the pan and stir to coat with the oil. Sprinkle the vegetables with salt and pepper. Stick the pan in the hot oven and roast for about 30 minutes until the internal temperature of the turkey reaches 160 degrees F on an instant read thermometer, and the shallots and carrots are tender and browned. Remove the turkey and the vegetables to a serving platter and set aside. Now work on the gravy: Put the roasting pan over 2 burners, over medium heat. Stir in the flour with a wooden spoon. Then gradually stir in the stock, scraping the bottom of the pan to pick up all of the browned bits. Give the gravy a squeeze of lemon and season, to taste, with salt and pepper. Slice the turkey and serve with the gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 38396,"Lobster Stew 1/4 cup finely chopped onion 4 tablespoons butter 1 to 1 1/3 pounds cooked lobster meat, cut into 1/2-inch chunks 1/4 cup sherry wine, preferably medium-dry,(recommended: amontillado) 1/4 cup lobster stock, optional, but desirable 1 1/4 cups light cream or half-and-half 1/4 teaspoon paprika Salt and freshly ground black pepper 4 teaspoons minced fresh chives Instructions: In a medium-size deep skillet or heavy saucepan, cook the onion in the butter over medium heat until softened and translucent, about 3 minutes. Add the cooked lobster meat and toss to coat with the butter. Pour in the sherry and bring to a boil. Add the lobster stock, if you have it, and boil until the liquid is reduced by half. Add the light cream and paprika. Season with salt and pepper, to taste. Bring just to a boil. Immediately ladle into soup plates and garnish with the chives. Serve at once. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38397,"Beef au Bleu 1 (2-pound) sirloin steak, about 2-inches thick Kosher salt and freshly ground black pepper Splash olive oil 8 ounces blue cheese 1/2 cup cream Watercress or Endives with Oranges, for serving, recipe follows 4 endives 2 tablespoons butter 2 tablespoons sugar 2 tablespoons red wine vinegar 1/3 cup red wine Kosher salt and freshly ground black pepper 2 oranges Instructions: Move the oven rack to the top rungs, and heat the oven to broil for a good 10 minutes. Season the steaks on both sides with salt, and pepper and rub all over with a little olive oil. Set the meat in a cast iron pan, and broil 4 to 6 minutes per side, or until done to your liking. Remove to a carving board, cover with foil, and let rest 10 minutes. Meanwhile, crumble the cheese into a saucepan, pour over the cream, and gently heat to melt. Carve the meat and arrange on a serving platter. Pour over the juices. Cook's Note: if you feel there is too much juice, you can reduce it first. Spoon over a little of the sauce and pour the rest into a sauce jug for passing around the table. Serve with Endives with Oranges or on a bed of watercress. Halve the endives lengthwise. Melt the butter, sugar, and vinegar to caramel in a large saute pan, and then add the wine. Lay in the endive, cut side down. Season the endive with salt, and pepper, cover the pan with foil, and cook over medium-low heat, turning a few times, until very tender, about 20 to 30 minutes. While the endive cooks, cut the skin off the oranges with a knife, to expose the flesh, then remove the sections, holding the oranges over a bowl to catch the juices. Add the juices to the endive, but reserve the sections until the very end. When the endives are soft, uncover the pan, and continue cooking, turning the endives occasionally, to reduce the liquid to a glaze and caramelize the endives. At the last minute, add the orange sections to heat through, and serve. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]

" 38398,"Tiakri (Steamed Millet Couscous) 1 pound millet flour 1/4 cup water 1 quart buttermilk 3/4 cup Vanilla Sugar Confectioners' sugar to taste Instructions: Place the millet flour in a medium-sized bowl and dampen it slightly with the water. Form small lentil-sized balls from the dampened flour by rubbing them around in your hands. Think kindergarten and making beads. (You may need more or less water depending on the texture of your millet flour, so add the water gradually.) When the balls are made, place them in the top part of a couscoussire or a steamer and steam until they are cooked through, about 20 minutes. When ready, remove and allow the tiakri to cool to room temperature. While the milled balls are cooling, add the sugars to the buttermilk and stir well to make sure that it is well mixed. When the milled balls have cooled, place them in a serving bowl, pour the sweetened buttermilk over them, and serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 38399,"Tea-and-Orange-Brined Grilled Turkey One 8- to 10-pound fresh or defrosted frozen turkey (not kosher or self-basting) 5 oranges 2 cups kosher salt 1 cup bourbon 1 cup sugar 12 whole black peppercorns 12 plain tea bags 6 whole cloves 6 bay leaves Freshly ground black pepper 1 head garlic, halved 1 medium onion, quartered 4 cups wood chips, such as hickory or mesquite, soaked in water for 30 minutes and drained Instructions: The day before you plan to cook, remove the neck and giblets from the turkey cavity. Rinse the turkey under cold water and pat dry with paper towels. Remove the zest from the oranges in wide strips using a vegetable peeler, applying only gentle pressure to leave the white pith behind. Put the zest in a very large pot. Squeeze the juice from the oranges and strain into the pot. Combine the salt, bourbon, sugar, peppercorns, tea bags, cloves and 4 of the bay leaves in a very large pot with 2 quarts (8 cups) water. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and pour in 6 cups cold water. Let the brine cool to room temperature. Gently add the turkey to the brine, adding as much cold water to as needed to cover it. Refrigerate overnight. The next day, drain the turkey and pat dry inside and out. Sprinkle the cavity with ground black pepper. Place the garlic, onion and remaining 2 bay leaves inside the cavity. Sprinkle the outside of the bird generously with black pepper. Prepare an outdoor grill with a medium-high fire for both direct and indirect grilling. Position a drip pan under the grate on the indirect-heat side of the grill. Put the turkey breast-side up over the drip pan. Toss 1 cup of the wood chips onto the coals. Cover the grill and rotate the lid so that the vent holes are directly over the meat. To maintain a medium-low smoky fire, add about a dozen pieces of charcoal and another cup of wood chips to the fire whenever the fire dies down. Rotate the turkey about every 45 minutes to prevent the side near the coals from overcooking. Cook until an instant-read thermometer inserted in the thigh registers 165 degrees F, 2 1/2 to 3 hours. Transfer to a cutting board and let rest 10 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 38400,"Red Sombrero 1 1/4 ounces tequila 4 ounces lemon lime soda Splash pomegranate juice Lemon or lime wedge, for garnish Instructions: Add ice to a rocks glass. Pour over the tequila, lemon lime soda and pomegranate juice. Stir. Garnish with a citrus wedge. ","[Tequila, Cava, Pinot Grigio]" 38401,"Jelly-Filled Eggnog Scones 1/2 cup eggnog, plus more for brushing 1 large egg 2 cups all-purpose flour, plus more for dusting 2 tablespoons sugar, plus more for topping 1 tablespoon baking powder 1 teaspoon freshly grated nutmeg 1/2 teaspoon salt 6 tablespoons cold unsalted butter, cut into 12 pieces 1/3 cup red currant jelly 2 tablespoons sliced almonds Instructions: Preheat the oven to 425 degrees F. Whisk the eggnog and egg in a small bowl. Whisk the flour, sugar, baking powder, nutmeg and salt in a large bowl. Work in the butter with your fingers until it is in pea-size pieces. Stir in the eggnog mixture until a soft dough forms. Line a baking sheet with parchment paper. Divide the dough in half. Using floured hands, pat 1 piece of dough into a 7-inch round on the prepared pan. Top with the jelly and gently spread almost to the edge. Pat the remaining piece of dough into a 7-inch round on a lightly floured piece of parchment paper and invert onto the jelly layer; discard the parchment. Lightly press the edges of the dough together. Score the top of the dough into 8 wedges. Brush with eggnog and sprinkle with sugar and the almonds. Bake until golden brown, about 25 minutes. Let cool slightly. Cut the scones along the scored lines. Serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 38402,"Leeks Vinaigrette Kosher salt and freshly ground black pepper 2 large leeks
1/3 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon grainy mustard
1 clove garlic, finely minced
1 shallot, finely minced
1/4 cup hazelnuts, rough chopped
2 hard-boiled eggs, chopped
1/4 cup chopped fresh chives
Instructions: Bring a large pot of water to a vigorous boil and season liberally with salt. Trim the leeks at the root ends, keeping the leeks intact. Cut the leeks where the light green meets the darker green. Save the darker green section for stock. Split the leeks in half lengthwise, again leaving the roots intact. Put the leeks in a large bowl of water and let it sit for a minute. Rinse the dirt from the insides of the leeks by lightly separating the layers and allowing the water to wash the dirt out. Tie the leeks in 3 places with butcher's twine to hold shut. Add the leeks to the pot of water and let it come back to a simmer. Boil the leeks until they are very tender, 10 to 12 minutes. Transfer them to paper towels and remove the twine. Separate each leek into 2 halves. In a small bowl, combine the oil, vinegar, mustards, garlic, shallots and salt and pepper. Spread some of the vinaigrette on the bottom of an 8-inch square dish. While the leeks are still warm, remove the outer layer of each; lay the leeks cut-side down in the vinaigrette in the dish. Spoon the remaining vinaigrette over the leeks. Cover and chill the leeks in the refrigerator for at least 3 hours and up to overnight. Arrange the leeks on a platter and drizzle with the vinaigrette. Garnish with the hazelnuts, eggs and chives. Drizzle more vinaigrette over the leeks and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Vermentino]" 38403,"Garlic-Asiago Pull-Apart Bread 1 pound frozen white bread dough, thawed 4 tablespoons unsalted butter, at room temperature 2 tablespoons chopped fresh parsley
2 cloves garlic, grated 1/4 teaspoon red pepper flakes Kosher salt and pepper 1 cup grated asiago cheese Instructions: Roll and stretch the dough into a 12-inch square on a lightly floured surface. Combine the butter, parsley, garlic, red pepper flakes and a big pinch each of salt and pepper in a bowl. Spread over the dough; sprinkle with 3/4 cup grated asiago, pressing lightly. Cut the dough into 16 small squares and make 4 stacks of 4 squares each. Place each stack on its side in a buttered 9-by-5-inch loaf pan. Gently separate the dough layers so the dough fills the pan. Sprinkle with the remaining 1/4 cup asiago. Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1 to 2 hours. Preheat the oven to 350. Bake the loaf until it's browned and cooked through, 40 to 45 minutes (tent with foil if it's browning too quickly). Let cool 15 minutes in the pan, then loosen the edges with a knife. Remove to a plate and let cool 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 38404,"Inside-Out Burger with Mushrooms 1 large onion, diced 1 pound ground beef (80 percent lean) 1/2 cup Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon onion powder
Salt and pepper
3 tablespoons shredded Cheddar 3 tablespoons shredded pepper Jack cheese
Oil, for oiling grill grates 4 large portobello mushrooms
1 red onion, sliced into thick rings 4 hamburger buns, split 2 cups mayonnaise
1 cup sriracha hot sauce Arugula, for topping
Instructions: In a large bowl, fold the onions into the ground beef, then add the Worcestershire, garlic powder, onion powder and some salt and pepper. In a small bowl, mix together the Cheddar and Jack cheeses. Form the meat mixture into 8 thin patties. In 4 patties, use your thumb to make a dent in the middle; fill the dent with some of the cheese. Sandwich with the remaining 4 patties, sealing the edges to close the cheese inside. Prepare a grill for medium-high heat. Lightly oil the grill grates. Cook the burgers to the desired doneness, 4 to 5 minutes per side. Grill the mushrooms and onions until tender and charred, about 5 minutes per side. Toast the buns, cut-side down, on the grill until marked, 1 to 2 minutes. In a small bowl, stir together the mayonnaise and sriracha. Place the patties on the buns and top with arugula and grilled onions and mushrooms. Finish with a drizzle of sriracha mayonnaise and the top buns.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 38405,"Basic Pancake Mix Batter Recipe 6 cups all-purpose flour 1 1/2 teaspoons baking soda (check expiration date first) 3 teaspoons baking powder 1 tablespoon kosher salt 2 tablespoons sugar 2 eggs, separated 2 cups buttermilk 4 tablespoons melted butter 2 cups \Instant\ Pancake Mix, recipe above 1 stick butter, for greasing the pan 2 cups fresh fruit such as blueberries, if desired Instructions: Combine all of the ingredients in a lidded container. Shake to mix. Use the mix within 3 months. Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F. Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter. Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out. Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface. Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.) Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set. Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 38406,"Japanese Pickle Roll (Handroll, Temakisushi) 4 cups sushi rice, cooked 4 takuan, Japanese pickles, cut into thin strips 2 sheets nori seaweed 1 teaspoon rice vinegar 3 tablespoons water Soy sauce, for dipping Instructions: Just before rolling sushi, toast the nori by passing the shiny side over a high flame. The color of the nori will change from brownish black to dark green. (Without toasting, the nori will be gummy and hard to chew.) Cut toasted nori sheets in half crosswise. Lay a 1/2 a sheet of the nori, shiny side down on a counter. Combine the rice vinegar and water in a bowl, and moisten your hands with this hand vinegar to keep the rice from sticking to your hands as you work. Spread about 1 cup of the sushi rice on 3/4 of the nori closest to you, in a layer about 1/4 inch thick, spreading it to the edges. Lay 1/4 of the pickle slices across the center of the nori. Roll gently, using the fingers and palms of both hands. Eat immediately, without cutting, and serve the soy sauce as a dipping sauce. Yield: 4 servings, 4 rolls VARIATION: CONES As a variation, roll the nori, rice and ingredients into a cone shape and serve with dipping sauce. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 38407,"Spring Lamb Stew 2 tablespoons canola oil 5 pounds boneless lamb stew meat, cut into 1 to 1 1/2-inch cubes, preferably from the shoulder, plus bones Kosher salt and freshly ground black pepper 2 medium yellow onions, peeled, halved and cut into 1/2-inch thick slices 12 cloves garlic, peeled, plus 2 for toasting, divided 1 tablespoon dark brown sugar 12 small parsnips, washed and thoroughly peeled 12 small carrots, washed and thoroughly peeled 1 cup dry vermouth 2 bay leaves 1/4 cup smooth Dijon mustard 2 quarts beef or lamb stock Olive oil, for toasting 1 baguette, sliced 2 cups curly mustard greens, washed, dried and torn into bite-size pieces, optional 1 cup shelled peas, optional Instructions: For me, small carrots and parsnips symbolize the beginning of the spring season. This stew recipe celebrates that for me. Preheat the oven to 325 degrees F. Heat a Dutch oven over high heat and add the oil. Season the pieces of lamb on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the lamb, in a single layer, in the hot oil. Brown the meat on all sides. Remove the meat and transfer it to a medium bowl. Stir in the onions, garlic, and brown sugar. Season with salt and pepper, to taste, and cook for 2 to 3 minutes. Stir in the parsnips and carrots and cook until they become slightly tender, about 5 minutes. Add the vermouth, bay leaves, mustard, browned meat, lamb bones, and stock. Stir to combine and put the pot in the center of the oven, uncovered. Cook until the meat is tender when pierced with the tip of a knife, about 1 to 1 1/2 hours. Just before serving, put a large cast iron pan over medium-high heat and coat it with olive oil. Once heated, add the remaining garlic cloves and the sliced bread and toast on both sides. Remove the toast from the pan and set aside. Remove the stew from the oven and use a large spoon to skim any excess fat or impurities form the surface of the sauce and remove the bones. Taste for seasoning. Stir in the mustard greens and peas, if desired. Serve immediately with toast. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 38408,"Zucchini Rose Tartlets 1 sheet frozen puff pastry, thawed (about 8 ounces) All-purpose flour, for rolling out dough 2 tablespoons extra-virgin olive oil 1/4 cup grated Parmesan 2 teaspoons fresh thyme leaves 2 teaspoons grated lemon zest 1 small summer squash (about 6 ounces), cut in half lengthwise and thinly sliced diagonally 1 small zucchini (about 6 ounces), cut in half lengthwise and thinly sliced diagonally Nonstick cooking spray Instructions: Preheat the oven to 400 degrees F. Roll the puff pastry out to a 12-inch square on a floured work surface. Brush lightly with the olive oil and sprinkle evenly with the cheese, thyme and lemon zest. Cut into 6 even strips. Shingle alternating yellow and green slices of squash and zucchini along the length of each strip of dough making sure to leave half the dough strip uncovered and allowing the green and yellow skins to hang over one edge slightly. Fold the uncovered dough over the squash and pinch together at the two ends. Starting at one end, roll each strip into a spiral. Lightly press the rolled tarts into a muffin tin sprayed with cooking spray.
Bake until the crusts are browned and crisp on the bottom, the top is dry and crisp and the squash is tender and browned on the edges, about 40 minutes. Remove to a rack to cool slightly. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 38409,"Artichoke Ratatouille 3 tablespoons olive oil 1 small eggplant, diced into 1-inch cubes 1 (16-ounce) bag frozen stir-fry vegetables, thawed (recommended: Birds Eye) 1(9-ounce) package frozen artichoke hearts, thawed 1 tablespoon minced garlic 1/2 teaspoon red pepper flakes Salt and fresh ground pepper 1 (14.5-ounce) can diced tomatoes 1/4 cup chopped fresh basil 3 tablespoons olive oil 1 small eggplant, diced into 1-inch cubes 1 (16-ounce) bag frozen stir-fry vegetables, thawed (recommended: Birds Eye) 1(9-ounce) package frozen artichoke hearts, thawed 1 tablespoon minced garlic 1/2 teaspoon red pepper flakes Salt and fresh ground pepper 1 (14.5-ounce) can diced tomatoes 1/4 cup chopped fresh basil Instructions: In a high-sided skillet, heat the oil over medium heat. Add the eggplant, vegetable stir-fry blend, artichokes hearts, garlic, red pepper flakes and season with salt and pepper. Saute until vegetables are almost completely cooked through, about 5 minutes. Add the diced tomatoes, cover and simmer on low until the eggplant is soft and the ratatouille is thickened slightly, 15 to 20 minutes. Just before serving, stir in the basil. Taste and adjust seasoning, if necessary. In a high-sided skillet, heat the oil over medium heat. Add the eggplant, vegetable stir-fry blend, artichokes hearts, garlic, red pepper flakes and season with salt and pepper. Saute until vegetables are almost completely cooked through, about 5 minutes. Add the diced tomatoes, cover and simmer on low until the eggplant is soft and the ratatouille is thickened slightly, 15 to 20 minutes. Just before serving, stir in the basil. Taste and adjust seasoning, if necessary. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 38410,"Cranberry Compote 1 cup cranberries 1 cup orange juice 1/4 cup brown sugar Instructions: Place all of the ingredients in a stainless steel sauce pan and simmer until the cranberries pop and fruit cooks down a bit. Use as a sauce. ","[Riesling, Moscato, Vinho Verde]" 38411,"Swiss Chard with Crispy Shallots 2 cups canola oil, plus 2 tablespoons 6 shallots, peeled and thinly sliced 1 tablespoons all-purpose flour Kosher salt and freshly ground white pepper 2 bunches (about 2 to 2 1/2 pounds) Swiss chard, trimmed and washed, leaves separated from stalks, the stalks cut into 1-inch thick and 3-inch long matchsticks, leaves torn into bite-size pieces 1 tablespoon extra-virgin olive oil 2 tablespoons sherry vinegar Instructions: In a medium pot, heat 2 cups oil to 325 degrees F. In a bowl, toss the shallot slices with the flour. Test a shallot slice to assure the oil is sufficiently hot enough to fry the shallots. Fry them in small batches until golden brown, removing them with a slotted spoon and drain them on a paper towel. Season with salt and pepper, to taste. Heat a large skillet, and add 1 tablespoon of oil. When the oil begins to smoke, add the Swiss chard stalks and season with salt and pepper. Cook until tender, 3 to 5 minutes. Transfer to a serving bowl. Heat the remaining oil and quickly saute the leaves until they \wilt, 1 to 2 minutes. Combine in the bowl with the stalks. Stir in the olive oil and sherry vinegar. Top with the shallots. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 38412,"PepperNOni Pizza and Antipast-NO Meat Salad 1 small, firm zucchini Salt
About 1 1/2 teaspoons or scant half palmful pimenton or smoked paprika 1 teaspoon red pepper flakes 1 teaspoon granulated garlic
1 teaspoon ground mustard
1/2 teaspoon fennel seed
1/2 teaspoon black pepper
One 15-ounce can whole Italian tomatoes 2 tablespoons EVOO
1/2 teaspoon superfine sugar or honey
2 cloves garlic
A few leaves of fresh basil
Salt
One 1-pound ball dough from market or your favorite pizza parlor, or EZ Pizza Dough, recipe follows AP flour, for stretching dough
About 1 tablespoon cornmeal or semolina
EVOO spray
Salt and pepper or red cl flakes 2 cups shredded mozzarella or mozzarella and provolone 1 cup acacia honey or other light in color and flavor honey
3 scant tablespoons Calabrian cl paste
A few leaves torn fresh basil, to serve Dried oregano, to serve
Vegetable Antipasti Salad, recipe follows 1 cup warm water 1 package active dry yeast (look for pouches marked \For Pizza)
2 tablespoons EVOO, plus some for bowl 1 tablespoon acacia honey or other light in color and flavor honey
2 teaspoons kosher salt
3 cups AP flour, plus more to roll dough
1 bulb fennel 3 heads gem romaine or 1 small head romaine (cleaned)
2 ribs celery with leafy tops
1/2 small red onion
A handful of fresh parsley A handful of basil leaves
About 1/3 cup EVOO
2 tablespoons white or red wine vinegar
1 teaspoon dried parsley
1 teaspoon granulated garlic
1 teaspoon red pepper flakes
1 teaspoon granulated onion
1 teaspoon dried oregano
1 teaspoon sugar or honey
1/2 lemon
Salt and pepper
2 large roasted red peppers
6 grilled artichoke hearts or marinated artichoke hearts
3 to 4 hot pickled cherry peppers About 1/2 cup semi-dried tomatoes (This product is new to markets; chopped sun-dried tomatoes in oil are fine as well.)
1/2 to 3/4 cup pitted Cerignola olives or other olives of choice
Instructions: For the zucchini: Preheat the oven to 525 to 550 degrees F (as high as it goes) with rack at center. Preheat a 12-inch cast-iron skillet over medium to medium-high heat, to aid in a crispy bottom crust while pizza is in oven. Gather your ingredients. Thinly slice the zucchini (think pepperoni sausage) and add to strainer. Season with salt, let drain 15 minutes, then pat dry on towel. In a small bowl, combine spices. Add it to the zucchini and toss to combine. For the sauce: In a food processor, combine ingredients for sauce and puree. For the pizza: Roll and stretch dough on lightly floured surface into a 12- to 14-inch even round that will cover pan. (Place some AP flour in a squeeze bottle for flouring counter to roll out dough. I use this tip at home.) Turn off heat under skillet and sprinkle a little cornmeal or semolina in skillet. Press dough into hot skillet and up sides as much as possible. Reminder: The pan is hot. Brush or spray the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with sauce, half the zucchini, cheese and remaining zucchini, then place pizza in oven. Bake 10 to 12 minutes to deep golden, brown and bubbly. Use a funnel to fill a squirt bottle with honey and Calabrian cl paste. Run under hot tap water to loosen when using. Hot honey will keep for months in pantry and is great with cheeses for snacking and fried foods as well as pizza, of course. Drizzle the pizza with the hot honey mixture and top with basil and oregano. Serve with Vegetable Antipasti Salad. To a mixer with dough hook attached add warm water and yeast and let the yeast bloom and foam, 5 minutes. Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough, then transfer to a bowl drizzled with a little EVOO and cover, let stand 1 hour. Cut dough in half, wrap half the dough and freeze for later use. Roll and press remaining dough on floured surface to 12-inch round. Gather ingredients. Thinly slice fennel. Chop and combine lettuce, celery, onions, parsley and torn basil, arrange on a platter. Combine dressing ingredients (EVOO, vinegar, dried herbs and spices, sugar or honey and lemon juice) in squirt bottle, small jar or bowl, then season with salt and pepper to combine. Slice the peppers into strips, quarter the artichoke hearts, thinly slice the hot cherry peppers. Arrange the vegetables and olives on the bed of salad. Shake up dressing and top evenly over salad to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 38413,"Root Gratin 1 pound parsnips, peeled 1 pound sweet potato, peeled 1 pound celery root, peeled 1 pound russet potatoes, peeled 1 cup heavy cream 1/2 cup low-sodium chicken stock 1 teaspoon dried tarragon 1 tablespoon minced garlic 6 ounces Gorgonzola cheese, crumbled 1 teaspoon salt 2 teaspoons freshly ground black pepper Special equipment: a 1 1/4 quart oval gratin dish Instructions: Preheat oven to 400 degrees F with rack in middle. Slice vegetables into 1/4-inch thick slices. In a large bowl, toss vegetables with cream, stock, tarragon and salt and pepper, garlic and Gorgonzola. Put into prepared gratin dish. Cover loosely with heavy duty foil. Bake for 1 hour, until vegetables are fork tender. If tender, remove foil, leave dish on middle rack and turn broiler on high. Broil gratin until top is golden, 3 to 4 minutes. Let cool 10 minutes before serving. Gratin can be made 1 day ahead and reheated at 325 degrees F, covered with foil for approximately 50 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38414,"Orange Ricotta Pancakes with Caramelized Fig and Pistachio Compote 3/4 cup all-purpose flour 2 tablespoons sugar 1/2 teaspoon baking powder Pinch fine sea salt 1 cup fresh ricotta cheese 3/4 cup whole milk 3 eggs, separated 1/2 teaspoon vanilla extract Finely grated zest of 1 orange Butter or nonstick cooking spray, for cooking Fig and Pistachio Compote, recipe follows Confectioners' sugar, for garnish Fresh mint sprigs, for garnish 12 ounces fresh figs, quartered 4 tablespoons unsalted butter 1/4 cup clover honey 1/4 cup lightly packed dark brown sugar 1/2 cup lightly toasted pistachios, coarsely chopped Kosher salt and freshly ground black pepper Instructions: Cook's Note: If you can't find fresh ricotta cheese, use the carton variety and strain through a fine mesh strainer for 1 hour before using. Whisk together the flour, sugar, baking powder and salt in a bowl. Combine the ricotta, milk, egg yolks, vanilla and zest in a separate bowl and whisk until smooth. Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites. Heat a cast-iron griddle or large nonstick saute pan over medium-high heat and brush the surface with butter or spray with nonstick cooking spray. Spoon a scant 1/3 cup of the batter onto the pan and cook the pancakes for 3 or 4 minutes. Flip, cooking until both sides are golden brown. Stack the pancakes and serve topped with the Fig and Pistachio Compote. Dust with confectioners' sugar and garnish with mint sprigs. Add the figs, butter, honey, brown sugar, pistachios, and a pinch of salt and pepper to a cast-iron skillet set over high heat. Cook for about 2 minutes, stirring frequently, until the syrup begins to bubble and the figs just soften. Transfer to a plate to cool slightly.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only.

recipe: Creamy Tomato Soup with Crispy Croutons and Parmesan Cheese

Ingredients:

• 2 tablespoons unsalted butter" 38415,"Marzipan Dove Wagashi 12 ounces store bought marzipan Cornstarch, for dusting 2 cups plus 3 tablespoons or 500 grams water 2 1/3 cups or 500 grams sugar 1/4 cup plus 1 tablespoon or 38 grams powdered gelatin 4 stalks lemon grass Lemon Rice Shortbread, recipe follows Scant 2 cups cake flour 1/4 cup rice flour Generous 1/2 cup cold unsalted butter Pinch salt 1 lemon, zested 3/4 cup powdered sugar 1 large egg Instructions: Roll the marzipan into a long rope that is about 1/2-inch in diameter. Use a sharp paring knife to slice the rope into 1-inch long slices. Use your palms to roll the slice into an oval shape. Dip your fingers into cornstarch and pinch 1 end of the oval to mold the tail of the dove's body. Pinch the other end to make the head and beak. Use the back of the paring knife to score and fan the tail section. Push the tail up toward the body to give the sculpture a little more flair. To make the wings: Place a small piece of marzipan into a zip-lock plastic bag. Use a rolling pin to roll the marzipan into a 3-inch diameter circle that is about 1/8-inch thick. Remove the rolled marzipan from the plastic bag and place on the work surface. Use the paring knife to cut oval shapes that are pointed on each end. Cut 2 pieces for each bird. Adhere the wings to the body. The finished bird is about 1 to 1 1/2-inches long. Jacques' tip: The marzipan can be colored by adding a few drops of food color. Work the color into the marzipan by folding it into itself. Make the gelatin: Place the water and sugar in a saucepan. Use a rolling pin to bruise the lemon grass. Place the lemon grass in the water. Add the gelatin. Bring to a boil. Strain the mixture. Let the gelatin cool but not harden. Place the gelatin into an automatic funnel. It is easier to use a funnel than cup with pour spout because you can control the flow of the gelatin as you add it to the mold. Pour about 1/4-inch thick layer of gelatin into bottom of the mold. Let harden. Place the marzipan doves on top of the gelatin layer. Use the automatic funnel to add more gelatin to the mold. Fill so the gelatin covers the backs of the birds but does not cover them completely. Place the gelatin in the refrigerator and let it set. When firm, remove from the refrigerator, fill the mold completely, and return to the refrigerator. Unmold the gelatin. Use a chef's knife dipped in hot water to cut the gelatin into squares. Place the gelatin square on top of the Lemon Rice shortbread cookie. Serve immediately. Place the butter, cake flour and rice flour in a medium-size mixing bowl. The rice flour will make the cookie crisper and more crumbly because it does not contain any gluten. Use an electric mixer set on medium speed to beat the mixture just until combined. Add the salt, lemon zest and sugar, mix just to combine, add the eggs, mix until dough hold together. Remove the dough from the bowl and pat into a disk. Wrap the dough in plastic wrap and place in the refrigerator for at least 1 hour before using. This will give any gluten that may have developed a chance to relax. If you use the dough immediately after making it, it may be tough and elastic. The dough will keep, well wrapped in plastic wrap in the refrigerator for 1 week or in the freezer for 1 month. Thaw the dough in the refrigerator until ready to use. If you want to store the dough already rolled into a tart pan, wrap it in plastic wrap. Marzipan Dove Wagashi: When you are ready to use the dough, remove it from the refrigerator and give it 4 or 5 quick raps with a rolling pin. This softens the cold butter. Use a 2-inch plain cutter to cut the dough into cookies. Place on a parchment paper lined baking sheet and bake in a preheated 375 degree F oven until lightly browned, about 10 minutes. Allow the cookies to cool. If you place the gelatin squares on top of warm cookies, the gelatin will melt ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 38416,"Chicken Alla Padulese 4 boneless chicken breasts 1 cup flour 2 tablespoons olive oil 1 clove garlic, chopped 1 cup tomato sauce 1/2 cup heavy cream 1 tablespoon chopped fresh oregano leaves 20 fresh basil leaves Salt and pepper Parmesan, for garnish Instructions: Preheat the oven to 350 degrees F. Coat chicken in flour, shaking off any excess. Saute in olive oil until golden brown. Set aside to drain. Saute garlic in same olive oil. Add the remaining ingredients for the sauce, except the Parmesan. Add salt and pepper, to taste. Bring to a boil and remove from heat. Place the chicken breasts in a baking dish and cover with the sauce. Bake for about 10 minutes, or until cooked through. Serve with favorite pasta and garnish with Parmesan. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 38417,"Spicy Peanut Noodles Two 10-ounce packages fresh ramen noodles 1/4 cup creamy peanut butter
  3 tablespoons chili crisp, plus more if desired
  2 tablespoons toasted sesame oil
  2 tablespoons low-sodium soy sauce
  2 tablespoons rice vinegar
  1 tablespoon granulated sugar
  1 teaspoon grated ginger
  Chopped scallions and honey-roasted peanuts, for garnish
  Instructions: Cook the noodles according to the package instructions. Meanwhile, combine the peanut butter, chili crisp, sesame oil, soy sauce, rice vinegar, sugar and ginger in a large bowl and whisk to combine. (The sauce might look curdled, but keep whisking until smooth.)
  Drain the noodles, add them to the bowl with the sauce and toss until the noodles are nicely coated. Garnish with chopped scallions and peanuts. Add additional chili crisp if you prefer more spice.
  ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 38418,"Ricotta Thyme Spaetzle 4 tablespoons butter, plus 1 tablespoon 2 cups all-purpose flour Kosher salt and freshly cracked black pepper 4 eggs 1/3 cup water 1 cup whole milk ricotta 1 tablespoon fresh thyme leaves, chopped Instructions: Bring a large pot of salted water to a boil over medium heat. Melt the 4 tablespoons of butter in a large skillet and reserve. Brush the interior of a large bowl with the remaining 1 tablespoon of butter and set aside. Whisk the flour and salt and pepper, to taste, together in a large bowl. In a medium bowl, whisk the eggs and water well and fold in the ricotta and thyme. Pour the wet ingredients into the flour and whisk well until smooth. The batter should be the consistency of a thick pancake batter; add more water, if necessary. In batches, with a large rubber spatula, hold a colander with medium holes over the boiling water and push the batter through the holes into the water. Cook each batch until they all float, about 1 minute. Using a large strainer or slotted spoon, lift them out of the water, shake off the excess water, and drop them into the buttered bowl. Continue cooking spaetzle, tossing in the buttered bowl to keep them from sticking. Bring the skillet with the melted butter to a simmer over medium heat and cook until the butter begins to brown a bit. (The milk solids will turn golden brown in the bottom of the skillet.) Add the spaetzle and toss well to coat in the browned butter. Transfer to a serving bowl and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38419,"cl-Mango Margarita 3/4 cup agave syrup 1 habanero cl, thinly sliced
  8 ounces fresh lime juice
  8 ounces mango nectar
  6 ounces tequila
  1 lime, thinly sliced
  Instructions: In a small saucepan over medium-high heat, combine the agave, habanero and 3/4 cup water and stir until combined. Bring to a simmer and cook for 2 minutes, or until the agave is fully mixed with the water. Turn off the heat and let cool. Strain through a fine-mesh sieve. In a pitcher, combine the cl-agave simple syrup, lime juice, mango nectar and tequila. Stir to combine. Pour into glasses over ice. Garnish with lime slices. ","[Tequila, Mezcal, Sauvignon Blanc, Pinot Grigio]" 38420,"Udon with Chicken and Scallions (Tori Nanba Udon) 8 cups dashi 2 teaspoons salt 3 tablespoons each: dark soy sauce and light soy sauce 2 tablespoons sugar 2 tablespoons mirin 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces 6 green onions, cut into 2-inch lengths and halved lengthwise 6 to 8 fresh shiitake mushroom caps, crisscrossed on top with knife 1/4 head Napa cabbage cut into 1-inch squares 1 pound fresh, refrigerated or frozen udon noodles Instructions: In a large pot, bring dashi just to a boil, then add the salt, soy sauces, sugar and mirin. Stir to dissolve, then bring the broth back to a gentle boil, and add the chicken pieces. Simmer until the chicken is tender, about 10 minutes, skimming any foam. Add the onions, mushrooms, and cabbage and simmer another 2 to 3 minutes. Meanwhile, bring a large pot of unsalted water to a rapid boil. Add the noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes. Drain noodles in a colander and rinse under cold running water while rubbing noodles to remove surface starch. Serve immediately, placing noodles in individual warm, deep bowls. Ladle hot broth over the noodles, and arrange pieces of chicken, onions, and mushrooms on the noodles. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 38421,"Deep-South Shrimp and Crawfish Stew 2 teaspoons paprika 2 teaspoons dried thyme, ground to a powder with a mortar and pestle 2 teaspoons salt 1 teaspoon ground black pepper 1 teaspoon dried basil, ground to a powder with a mortar and pestle 1 teaspoon chili powder 1 pound crawfish, rinsed well in several changes of cold water and eviscerated 1 pound (31 to 40 size) shrimp, deveined 1 large clove garlic, lightly crushed with the side of a knife blade and minced 4 to 6 scallions, white and tender green parts only 1 bay leaf 1/4 teaspoon ground nutmeg, optional 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 1 cup milk 1/2 cup grated Cheddar 1/2 cup grated Gruyere White pepper Salt, if needed 1/2 cup panko bread crumbs 1 tablespoon finely chopped fresh parsley leaves (from about 3 large sprigs) 2 tablespoons grated Parmesan 2 tablespoons grated Cheddar 1 teaspoon Irvine Spices Cajun Seasoning 2 teaspoons prepared horseradish 4 hard boiled eggs, peeled while still warm, and chopped Instructions: Bring 4 cups of water to a boil in a medium saucepan. To a 1-gallon plastic bag add paprika, ground thyme, salt, ground black pepper, basil, and chili powder, and shake to combine. Add the crawfish and shrimp to the bag in batches and shake to coat. Add the crawfish and shrimp a little at a time to the boiling water so as not to stop the boil, and let cook until pink and the crawfish is curled. As they are cooked, use a slotted spoon to remove the crawfish and shrimp to a platter and set aside until they are cool enough to handle. Remove the shells from the crawfish and shrimp and add the shells back to the pot of cooking liquid, and allow to reduce by two-thirds. (The shells of crawfish are removed by cracking the tail with both hands and forcing it back out through the curve of the tail.) Reserve the crawfish and shrimp meat until needed. When reduced, strain the cooking liquid into a bowl. For the sauce: In another saucepan, combine the garlic, scallions, bay leaf, nutmeg, if using, and butter over medium heat. Add flour to make a roux and allow it to cook until blond, then begin whisking in the milk. Into the bowl of reduced seafood cooking liquid, whisk the Cheddar and Gruyere cheeses. Add this to the milk mixture and simmer for 15 minutes, stirring frequently. Remove saucepan from heat, season sauce, to taste, with white pepper, and salt if needed. Remove and discard bay leaf. Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming. Preheat oven to 350 degrees F. Make a topping by adding bread crumbs, parsley leaves, Parmesan, Cheddar, Cajun seasoning, horseradish, and hard boiled eggs to a small bowl and combining with a wooden spoon. Fold the crawfish and shrimp into the sauce a little at a time so you can control the amount of sauce to the amount of seafood. (Do not feel compelled to use all of the sauce.) Spread the mixture into a 3 quart casserole dish. Sprinkle with the topping and heat about 5 minutes in the oven until the topping is browned. Serve family style, garnished with parsley sprigs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38422,"Stuffed Salmon with Balsamic Butter Sauce 1 pound jumbo lump crab meat 1 tablespoon mayonnaise
  1 teaspoon fresh lemon juice
  1 teaspoon dry mustard
  1 teaspoon seafood seasoning, such as Old Bay
  1 teaspoon Worcestershire sauce
  1 pound skinless Atlantic salmon or wild salmon fillet, cut into 4 pieces 1/4 pound Brie cheese, sliced
  Salt and freshly ground pepper 1 bunch asparagus, trimmed Salt and pepper 1 1/4 cups balsamic vinegar
  1 1/2 tablespoons minced shallots
  1 stick (8 tablespoons) salted butter, cut into 4 pieces 1 tablespoon olive oil Wild rice, for serving Instructions: For the crab cake mix: Gently mix the crab meat with the mayonnaise, lemon juice, mustard, seafood seasoning and Worcestershire sauce in a large bowl. Form four 4-ounce crab cakes. Preheat the oven to 475 degrees F. For the salmon: Make a small vertical pocket in each piece of salmon. Place a slice of Brie on the bottom of the pocket, top with 1 crab cake and another slice of Brie. Place the salmon in a large baking dish and add enough water to reach one-quarter of the way up the side of the salmon. Bake until pale and cooked through, 12 to 15 minutes. For the asparagus and sauce: Bring a large pot of salted water to a boil. Cook the asparagus just until crisp tender and bright green. Drain and plunge into an ice bath to stop the cooking. Put the vinegar and shallots in a saute pan and cook over medium heat until vigorously bubbling and reduced by three-quarters, about 2 minutes. Add a pinch salt and pepper, reduce the heat to low and slowly stir in the butter. If the sauce is too thin, continue to simmer over very low heat until desired thickness. In a second saute pan, heat the oil over medium-high heat until hot. Add the asparagus, season with salt and pepper and cook until warmed through. (The asparagus is already cooked so don't saute it too long.) Serve the salmon and asparagus over wild rice. Spoon over the sauce.
  ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 38423,"Tiramisu Sundae 8 ounces heavy cream 4 ounces mascarpone
1/2 teaspoon instant espresso
1 cup brewed espresso, cold
1/4 cup coffee liqueur
8 ladyfingers, cut in half
1 pint chocolate chip ice cream
1/2 cup cacao nibs
Unsweetened cocoa powder, for garnish
Instructions: Beat the cream and mascarpone in a medium bowl with an electric mixer until stiff peaks form, about 5 minutes. Add the instant espresso and stir gently to combine. Cover with plastic wrap and keep in the refrigerator until ready to serve. Combine the espresso and coffee liqueur in a shallow bowl. Dip the ladyfingers into the mixture one at a time until soaked but not falling apart, just a couple of seconds. Layer in a glass in the following order: Soaked ladyfingers at the bottom, 1/4-cup-sized ice cream scoop, and whipped cream mixture. Repeat with the ladyfingers, ice cream and whipped cream. Garnish with the cacao nibs and a dusting of cocoa powder. Repeat with remaining ingredients to make 3 more sundaes. ","[Prosecco, Moscato, Brachetto d'Acqui, Vin Santo]" 38424,"Slow Roasted Mustard Salmon 1 fennel bulb, sliced into rings, fronds reserved for garnish 1 tablespoon extra-virgin olive oil, plus additional to finish
One 4-pound skin-on fillet of salmon, pin bones removed
3/4 teaspoon kosher salt
1/4 cup whole-grain mustard
3 teaspoon fennel seeds, toasted and crushed
2 1/2 teaspoons coriander seeds, toasted and crushed
Instructions: Preheat the oven to 300 degrees F. Place the slices of fennel in the middle of a rimmed baking sheet and drizzle with the olive oil. Place the fillet of salmon skin-side down on top of the bed of fennel and sprinkle it with the salt. Spread the mustard evenly over the top of the salmon and sprinkle with the fennel and coriander seeds. Press gently to help the seeds adhere. Roast until a fork inserts easily in the thickest part of the fish and the flesh flakes, approximately 1 hour. Remove the salmon to a platter. Sprinkle with the fennel fronds and drizzle with olive oil. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 38425,"Grilled Red Onions 2 red onions, peeled and sliced 1/2-inch thick Olive oil Salt and freshly ground black pepper Instructions: Preheat a grill or a grill pan. Lightly brush the onion slices with olive oil. Place on the grill and cook about 6 to 8 minutes. Transfer to a cutting board and chop into bite-sized pieces or serve whole. ","[Rioja, Tempranillo, Garnacha]" 38426,"Spicy Chinese Five-Spice-Rubbed Chicken Wings with Creamy Cilantro Dipping Sauce 40 chicken wing pieces or 20 whole chicken wings 2 tablespoons Chinese five-spice powder 1 tablespoon cayenne pepper Kosher salt and freshly ground black pepper Creamy Cilantro Dipping Sauce, recipe follows 1/3 cup chopped fresh cilantro leaves 1/4 cup light sour cream 1/4 cup mayonnaise 1/4 cup yogurt 1/2 lemon, juiced Kosher salt and freshly ground black pepper Instructions: Preheat oven to 500 degrees F. If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock. Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings; add generous pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains. Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce. Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 38427,"Pellet Grill Smoky Salmon with Capers and Dill 1/4 cup mayonnaise 2 tablespoons extra-virgin olive oil, plus more for the foil Grated zest and juice of 1 large lemon, plus lemon wedges for serving 1 small shallot, finely chopped, about 3 tablespoons 3 cloves garlic, minced 1 1/2 tablespoons capers, finely chopped 1 tablespoon chopped fresh dill, plus torn fronds for serving 1/2 teaspoon honey Kosher salt and freshly ground black pepper One 3- to 4-pound side of salmon, skin on, pin bones removed Instructions: Preheat a pellet grill to 475 degrees F (see Cook's Note). Combine the mayonnaise, olive oil, lemon zest and juice, shallot, garlic, capers, chopped dill, honey and a large pinch each of salt and pepper in a medium bowl. Whisk to combine and set aside. Prepare 3 sheets of heavy-duty aluminum foil that are each 6 inches longer than the salmon; stack the foil and brush the top sheet generously with olive oil. Place the salmon, skin-side down, in the center of the foil stack and crimp all 4 sides to form a rim. Season the fish generously with salt and pepper then spread the mayonnaise mixture on top. Set the foil directly on the grill grates. Close the lid and cook until the internal temperature of the thickest part of the salmon reaches 140 degrees F, 20 to 25 minutes. Using heatproof gloves, carefully transfer the foil with the salmon to a platter for serving. Top with the torn dill fronds and serve with lemon wedges on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 38428,"Flying Eagle Iced Tea 1 cup fresh lemon juice 2/3 cup sugar 1 cup packed mint leaves, chopped or muddled 2 cups fresh iced tea 1 1/2 cups vodka Instructions: In a small saucepan, make a simple syrup by bringing the lemon juice and sugar to a boil over medium heat. Cook the syrup until the sugar is dissolved. Remove from the heat and cool. In a large pitcher, mix together the mint leaves, simple syrup, iced tea and vodka. Refrigerate for 30 minutes to allow mint to steep. Serve over ice-filled glasses. ","[Riesling, Sauvignon Blanc, Ros]" 38429,"Popcorn Chicken Two Ways: Southern Style and Italian Style 3 boneless skinless chicken breasts 2 teaspoons sea salt 1 cup buttermilk 1 cup all-purpose flour 2 teaspoons cayenne pepper 1 1/2 teaspoons baking powder 1 teaspoon onion powder 1/2 teaspoon dried oregano 1/2 teaspoon ground turmeric Freshly ground black pepper, to taste Canola or vegetable oil, for deep-frying (about 6 to 8 cups) 6 store-bought or homemade buttermilk waffles, for serving Maple syrup, for serving 3 cups cherry tomatoes, quartered 1/2 cup kalamata olives, pitted and sliced 1/2 cup fresh parsley, finely chopped 3 tablespoons extra-virgin olive oil, plus more for brushing 2 tablespoons balsamic vinegar 1 teaspoon brown sugar Big pinch sea salt Freshly cracked black pepper, to taste 6 to 8 leaves fresh basil, finely chopped 2 cloves garlic, minced, plus 1 clove smashed 1 sprig fresh oregano, leaves only, finely chopped 1/2 red Thai cl pepper, finely minced (very hot, if sensitive use jalapeno or omit) 1 fresh baguette, for serving Parmesan, shaved, for serving Instructions: For the popcorn chicken: Cut the chicken breasts into equal bite-size pieces and place in a large bowl, sprinkling with 1 teaspoon of the sea salt. Completely submerge the chicken in the buttermilk, and then cover and chill at least 1 hour and up to 8 hours. Combine the flour, remaining sea salt, cayenne, baking powder, onion powder, oregano, turmeric and lots of black pepper in a large resealable plastic bag and shake well. Heat oil in a large pot to 350 degrees F over medium heat. Transfer one-third of the chicken pieces from the marinade to the plastic bag with the flour using a slotted spoon and shaking off any excess liquid. Seal the bag and shake to coat well. Shake off any excess flour from the chicken and then carefully transfer to the hot oil. Fry until golden brown and cooked through, 3 to 4 minutes, and then drain on paper towels. Repeat with the remaining chicken. For southern style: Serve the chicken over the waffles and smother in maple syrup. For italian style: Combine the tomatoes, olives, parsley, oil, vinegar, sugar, salt, black pepper, basil, minced garlic, oregano and cl in a bowl and mix well. Let sit to allow the flavors to come together 30 minutes before serving. Cut the baguette into 6 equal pieces, and then halve each piece horizontally (as if making a sandwich). Hollow out the center of each piece with your hands and rub the surface of the bread with the smashed garlic and brush with olive oil. Grill or toast the bread until golden. Spoon some of the bruschetta mixture into the hollowed out grilled baguettes and top with popcorn chicken and large shavings of Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 38430,"Coffee Bananas Foster 3 tablespoons butter 2 bananas, not quite ripe, cut in 1/2 lengthwise 1/3 cup brown sugar 3 tablespoons banana liqueur 2 tablespoons dark rum (recommended: Myers's Dark Rum) 2 tablespoons coffee liqueur 1/4 cup freshly squeezed orange juice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 quart vanilla ice cream Instructions: In a medium saute pan over medium to high heat, add butter. Let melt then add bananas. Saute 1 minute on each side, and remove from pan. In same pan, add sugar, banana liqueur, dark rum, and espresso liqueur. Let simmer for 2 minutes and tilt pan to side to ignite evaporating alcohol in pan. When flame is extinguished, add orange juice, cinnamon and nutmeg. Simmer for 3 to 5 minutes or until desired consistency is achieved. Add bananas back into pan and ladle sauce over bananas for 1 minute to coat. To serve, place 1 banana half in 4 long bowls with scoops of vanilla ice cream. Spoon sauce evenly over the 4 bowls. ","[Chardonnay, Merlot, Cabernet Sauvignon, Port]" 38431,"Muttar Paneer 1/2 cup vegetable oil 8 ounces paneer, cut into 1/2-inch cubes 1 onion, halved 2 cloves garlic, roughly chopped 1-inch piece ginger, roughly chopped Sprinkling of salt 1 teaspoon turmeric 1 teaspoon garam masala 2 (10-ounce) packets frozen peas 1 teaspoon tomato puree 1 cup vegetable stock Special equipment: food processor Instructions: Heat the oil a large skillet and add the paneer cubes, in 2 batches, and fry until they are golden. Remove the golden cubes to a double thickness of kitchen towel. (It is possible to dry fry the paneer cubes in the pan with no oil, to avoid the oil splashing you. Then continue with the recipe below.) Pour all but about 2 tablespoons of the oil out of the pan. Put the onion, garlic cloves, and ginger into a food processor and blitz to a coarse pulp. Fry gently for about 5 minutes with a sprinkling of salt. Stir in the garam masala and turmeric and cook for another 2 minutes before adding the still frozen peas. Dissolve the tomato puree in the vegetable stock and pour over the contents of the pan. Stir again and turn the heat down to low, cover with foil or a lid and cook for 15 minutes, tasting to check that the peas are tender. You can cook muttar paneer up to this stage, if you like, uncovering and then reheating gently with the diced, oil-crisped cheese, or proceed directly now. In which case, take off the foil and add the paneer cubes to warm them through before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 38432,"Cheeseburger Sliders One 16-ounce package dinner rolls 1 tablespoon vegetable oil
1/2 yellow onion, chopped
1 1/4 pounds ground sirloin
4 1/2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup mayonnaise
2 tablespoons ketchup
1 tablespoon mustard
One 8-ounce bag shredded Cheddar-jack cheese
1/2 cup dill pickle slices
2 tablespoons olive oil
1 tablespoon everything bagel seasoning
Instructions: Preheat the broiler. Remove the rolls from the packaging in one piece. With a serrated knife, cut crosswise through all the rolls at once, to divide the top half from the bottom. Place both halves cut-side up on a sheet pan and broil for 2 minutes until lightly toasted. Set aside. Heat the vegetable oil in a large skillet over medium heat. When the oil is hot, add the onion and cook until just slightly softened, about 3 minutes. Add the ground sirloin and cook, breaking it into small pieces with a wooden spoon. Increase the heat to medium high. Add the Worcestershire sauce, salt and pepper, then stir well to combine. Cook until the beef is no longer pink and the liquid from the skillet has almost fully evaporated, about 8 minutes. Remove from the heat. Preheat the oven to 375 degrees F. In a small bowl, mix the mayonnaise, ketchup and mustard. Spread the cut sides of the rolls with the mayonnaise mixture, then sprinkle with half of the cheese in an even layer. Layer the meat mixture over the cheese, then top with the remaining cheese and the pickles. Top with the other half of the rolls. Thoroughly brush the tops of the rolls with the olive oil and sprinkle with the everything bagel seasoning. Bake until the cheese is melty and the tops of the rolls are golden and toasted, 10 to 12 minutes. Pull the sliders apart and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 38433,"Sex on the Beach 1/2-ounce vodka (recommended: Skyy Vodka) 1/2-ounce melon liqueur (recommended: Midori Melon Liqueur) 1/2-ounce raspberry liqueur (recommended: Chambord) Splash pineapple juice Splash cranberry juice Instructions: Pour all ingredients into a cocktail shaker filled with ice. Shake and strain into a 14-ounce glass filled with ice. Serve with a tall straw.
","[Vodka, Melon Liqueur, Raspberry Liqueur]" 38434,"Fresh Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It 6 cloves garlic, peeled 1 teaspoon celery seed 1 teaspoon coriander seed 1 teaspoon mustard seed 1/2 teaspoon black peppercorns 1/2 teaspoon pink peppercorns (if you have 'em) Several sprigs fresh dill 2 cups white vinegar 1 tablespoon salt 6 medium carrots, halved lengthwise 6 kirby cucumbers, cut lengthwise into quarters 4 hot red chiles or 2 jalapenos, whole or (for more heat) halved 4 scallions, white parts only Instructions: In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat. In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed. Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 38435,"The Man Handler 3/4 cup olive oil 1/2 cup balsamic vinegar 1/4 cup chopped rosemary leaves 1 tablespoon minced garlic 1 tablespoon freshly ground black pepper 6 (10 ounce) striploin steaks Kosher salt Serving suggestion: fried eggs Instructions: Preheat the oven to 450 degrees F. Combine the olive oil, balsamic vinegar, rosemary, garlic, and pepper. Marinate the striploin in the mixture for 60 minutes. Heat a cast iron pan over high heat. Season the marinated striploin with salt. Place the steak in the hot pan, the marinade has enough oil in it so that it is not necessary to add extra. Sear for 2 minutes, flip over, sear for 1 minute and place on a baking sheet. Continue searing the remainder of the steaks. Place baking sheet into the oven and cook to desired color and doneness. For medium, cook for 9 minutes. Serve with fried eggs. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 38436,"Miss Dixie's Remoulade 2/3 cup mayonnaise 1/3 cup loosely packed Italian flat-leaf parsley 2 tablespoons Memphis-style BBQ sauce 2 tablespoons Creole-style mustard 1 teaspoon Sriracha sauce 1/2 teaspoon sea salt 1/2 teaspoon fresh cracked black pepper 2 green onions, ends trimmed, roughly chopped 1 lemon, juiced 1 medium Anaheim pepper, roughly chopped 1/3 large red bell pepper, seeds removed 1/2 stalk celery Instructions: In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 38437,"Red Pepper Pork Chops With Succotash 2 tablespoons extra-virgin olive oil 4 boneless center-cut pork chops (3/4 inch thick; 4 to 5 ounces each) Kosher salt and freshly ground pepper 2 tablespoons red pepper jelly 1 tablespoon whole-grain Dijon mustard 1 cup frozen lima beans 3 ears corn, shucked 1 red bell pepper, chopped 1 teaspoon chopped fresh thyme 1 tablespoon unsalted butter 3 tablespoons chopped fresh chives Instructions: Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Season the pork chops on both sides with salt and pepper. Add to the skillet and cook, turning once, until lightly browned, about 6 minutes. Add the jelly and mustard and increase the heat to high. Cook, flipping the pork a few times, until well glazed and cooked through, 3 to 6 more minutes, depending on the thickness. Remove from the heat. Put the lima beans in a small microwave-safe bowl with 2 tablespoons water; cover with plastic wrap and microwave until tender, about 5 minutes, then drain. Cut the kernels off the corn cobs and run the back of the knife down the cob to get all the corn milk. Heat the remaining 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Add the lima beans, corn and corn milk, bell pepper and thyme; season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Stir in the butter and 2 tablespoons water until the butter is melted. Remove from the heat and stir in 2 tablespoons chives. Divide the pork among plates and drizzle with the pan juices. Serve with the succotash; top with the remaining 1 tablespoon chives. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 38438,"Swedish Orange Gingersnaps 1 1/2 sticks unsalted butter 1 cup brown sugar 1 large egg 2 tablespoons plus 1 teaspoon molasses 1 tablespoon orange juice 1 tablespoon finely grated orange zest 2 3/4 to 3 cups flour 1 teaspoon baking soda 1/2 teaspoon ground cloves 2 teaspoons ground cinnamon 2 teaspoons ground ginger Instructions: In a mixing bowl or standing mixer cream together the butter and sugar until light. Beat in 1 egg and mix in the molasses, orange juice, and zest. Sift together the dry ingredients and stir them into the wet ingredients to make a soft, smooth dough, adding more flour if dough is too sticky. Knead the dough three times on a lightly floured board. Shape the dough into 3 logs, about 8-inches long, wrap in plastic wrap and refrigerate at least 1 hour or overnight. Preheat oven to 350 degrees F. Slice logs into thin circles, less than 1/8-inch thick. Place on lightly greased baking sheets. Bake cookies for about 8 to 10 minutes. Remove from oven and transfer cookies to a rack to cool. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 38439,"Smoked Salmon 1 cup kosher salt 1/2 cup sugar 1/2 cup dark brown sugar 1 tablespoon crushed black peppercorns 2 large salmon fillets or sides, pin bones removed Instructions: In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.
Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather.
Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38440,"Mrs. McMullen's Appleberry Pie 2-1/2 oz. cognac (ask your liquor store for a good one) 2-1/2 oz. apple juice 1/2 oz. simple syrup 5 red grapes 5 raspberries 3 blueberries 2 blackberries 3 blueberries and 2 raspberries (garnish) Instructions: Muddle all of the fruit in a glass cocktail shaker. Add ice. Add cognac and apple juice. Shake and strain over fresh ice in a large wine goblet. Garnish with a mix of blueberries and raspberries. ","[Burgundy, Merlot, Pinot Noir, Zinfandel]" 38441,"Grilled Salmon Fajitas with Black Beans and Spicy Swiss Chard 1 tablespoon chipotle peppers 1 tablespoon chopped garlic 1 teaspoon cumin seed, toasted and ground 1 teaspoon coriander seed, toasted 3 ounces plus 1-ounce canola oil 2 (6-ounce) salmon fillets, cut thick 1/2 cup red onion, sliced thin 1/2 cup red bell pepper 1 bunch scallions, sliced lengthwise Salt, to taste Pepper, to taste 1 cup fresh cilantro, chopped and packed 1 tablespoon extra virgin olive oil 2 cup loose chard, chopped 1 teaspoon garlic 1 teaspoon green hot pepper sauce 1 teapoon jalepeno, deviened, deseeded and roasted 1 (8-ounce) can, cooked black beans, drained 1 large red bell pepper, roasted and diced 1 large red onion, peeled and diced 1 tablespoon chili powder, mild 1 tablespoon butter 2 (10-inch) light flour tortillas 5 lime wedges 4 tablespoons sour cream Instructions: In blender combine chipotle, garlic, cumin, coriander, 3 ounces canola oil. Puree. Paint salmon fillets with puree, reserving 1 tablespoon, let sit 10 minutes. In very hot cast iron skillet, sear 2 minutes each side. Remove fish fillets and reserve. In a separate, clean, very hot skillet, place 1-ounce of canola oil. Add red onion, red bell pepper, and scallions. Season with salt and pepper. Cook 2 minutes. Add remaining tablespoon of blender puree and cilantro. Cook 2 minutes more. Remove from skillet. In same skillet, add 1 tablespoon extra olive oil, chard, garlic, hot pepper sauce and jalapeno. Cook for 3 minutes. While that is cooking, in a small pot heat beans with roasted red peppers, onions, chili and butter. Assembly: Toast tortillas lightly in skillet and put on plate. Mash salmon fillets with fork and place in toasted tortilla, top with red onion/scallion/cilantro mixture, and sprinkle with lime juice. Roll up into burrito and serve with cooked chard and black beans on the side, as well as limes wedges and sour cream. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 38442,"Herbed Goat Cheese Sandwiches 8 ounces cream cheese, at room temperature 10 1/2 ounces montrachet or other mild goat cheese, at room temperature 1 1/2 teaspoons minced garlic (2 cloves) 1/2 teaspoon minced fresh thyme leaves 3 tablespoons minced fresh parsley 5 to 6 tablespoons milk, half-and-half or heavy cream 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 loaves 7-grain bread, thinly sliced 1 hothouse cucumber, not peeled Instructions: For the spread, place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick. To make the sandwiches, spread each slice of bread with the goat cheese spread. Slice the cucumber into thin rounds and arrange on half of the bread slices. Top with the remaining bread. Press slightly, trim off the crusts and cut the sandwiches into halves, thirds or triangles. Make these sandwiches in the morning, then cover with damp paper towels and plastic wrap and refrigerate. Cut just before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38443,"Watercress Salad with Dried Fruit and Almonds 2 teaspoons red wine vinegar 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 bunches watercress, hand-torn 1 cup almonds, toasted 1/4 cup dried cranberries Instructions: Make a quick vinaigrette by whisking together the vinegar, oil, and salt and pepper (or throw the ingredients into a small jar with a lid, cover, and shake). Pour the vinaigrette over the watercress and toss to coat. Garnish with the toasted slivered almonds and dried cranberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38444,"Chicken with Baby Bell Peppers 2 tablespoons unsalted butter 8 ounces baby bell peppers, stems removed 1/3 cup finely grated Pecorino-Romano, plus more, for serving 1 teaspoon freshly squeezed lemon juice Pinch of crushed red pepper flakes Kosher salt and freshly ground black pepper 8 thin chicken breast cutlets, about 1 1/2 pounds 2 tablespoons extra-virgin olive oil, plus more, for the pan Instructions: Preheat the broiler with an oven rack set about 4 inches from the heat source. Melt the butter in a small saucepan over medium heat, swirling the pan occasionally, until light brown specks start to form and the butter starts to smell nutty, about 5 minutes. Pour immediately into a large mixing bowl, being sure to scrape the brown bits from the bottom of the pan. Spread the peppers in a single layer on a baking sheet. Broil, shaking the baking sheet occasionally, until lightly blistered and just starting to soften, 3 to 5 minutes. Transfer to the bowl with the browned butter. Add the Pecorino-Romano, lemon juice, pepper flakes, a pinch of salt and a few grinds of pepper and toss lightly. Drizzle a second baking sheet with oil. Arrange the chicken cutlets on top in one layer. Sprinkle both sides with salt and pepper. Drizzle the tops of the cutlets with the oil. Broil until just cooked through, 3 to 4 minutes. Divide the chicken and peppers between 4 plates and serve sprinkled with Pecorino-Romano.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 38445,"Chicken Tostadas 1 whole rotisserie chicken 2 cups shredded romaine lettuce 1 tablespoon olive oil 1 tablespoon red wine vinegar Salt and freshly ground black pepper 8 store-bought tostadas 1 cup refried beans 1 avocado, sliced 1/2 tomato, finely chopped Mexican crema, for drizzling Queso fresco, crumbled Pickled jalapenos, optional Instructions: Cut the chicken breasts and legs off of the whole chicken. Remove the skin. Shred the chicken off the bone and set aside in a bowl.
In a separate bowl, dress the romaine lettuce with olive oil and vinegar. Season with salt and pepper. To assemble the tostadas, spread 1 tablespoon refried beans onto a tostada. Top with 1/2 cup shredded rotisserie chicken. Top with the dressed romaine lettuce, tomato and avocado. Drizzle with Mexican crema and top with crumbled queso fresco. Finish with pickled jalapeno peppers if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 38446,"Crisp Five-Spice Calamari with Spicy Citrus Noodles 8 ounces bean thread noodles (vermicelli) 2 tablespoons peanut or toasted sesame oil 1 to 2 tablespoons Sriracha chili sauce 1 tablespoon finely grated peeled fresh ginger 1 tablespoon honey 1 tablespoon light brown sugar Juice of 1 large pink grapefruit 1 serrano cl, sliced into thin rings Juice of 1/2 lemon 1 teaspoon Chinese five-spice powder 1 teaspoon sea salt 1 teaspoon ground white pepper 2 heaping tablespoons potato starch 3 large yolks, beaten 3 cups vegetable oil 1 pound fresh squid tubes, cleaned and sliced into rings Small handful fresh Thai basil stems Small handful fresh cilantro stems Small handful fresh mint stems Lime wedges, for serving Instructions: For the noodles and dressing: Bring a large pot of water to a boil. Put the noodles in a large bowl and pour boiling water over them to cover. Let stand for 4 minutes, and then drain in a colander, rinse with cold water, shake well, and transfer to a bowl. Drizzle the oil on top, toss well to coat, and set aside. Stir together the chili sauce, ginger, honey, sugar, grapefruit juice and lemon juice until well combined. Stir in the chiles and set aside. For the calamari: Stir together the five-spice powder, salt and white pepper in a small bowl and set aside. Whisk together the potato starch and yolks in a medium bowl. If the batter is too thick to pour from a spoon, add water a few teaspoons at a time until thinned. Pour the oil into a wok and warm to 350 degrees F over high heat (a cube of bread will turn golden and float to the surface within 10 to 15 seconds when ready). Dip the calamari rings into the batter using a slotted spoon and stir until well coated. Shake off the excess batter and carefully lower into the hot oil. Fry, stirring frequently with a strainer, until golden brown, about 2 minutes. Transfer the calamari to a paper-towel-lined plate to drain and sprinkle the spice mix over while hot. To serve, divide the noodles among 4 shallow bowls. Drizzle two-thirds of the dressing evenly over the noodles, top each with calamari, and then drizzle the remaining dressing on top. Mix together the Thai basil, cilantro and mint stems, divide into 4 bundles and garnish each bowl with 1 herb bundle and lime wedges, for squeezing at the table. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 38447,"Pizza Wreath 2 tablespoons extra-virgin olive oil 2 cloves garlic, minced 1/2 small yellow onion, finely diced One 14.5-ounce can whole peeled tomatoes, crushed well 1 1/2 cups loosely packed fresh basil leaves Kosher salt and freshly ground black pepper 1/2 pound sweet Italian sausage, casings removed
Two 1-pound balls refrigerated pizza dough, at room temperature All-purpose flour, for dusting 1/2 cup sliced pepperoni, roughly chopped 1 cup (about 4 ounces) shredded mozzarella
1 large egg, beaten Pinch of crushed red cl flakes
Instructions: Set a pizza stone or an inverted baking sheet on a rack in the center of the oven and preheat the oven to 400 degrees F. Invert another baking sheet and line it with parchment paper; set aside. Add 1 tablespoon of the oil, then the garlic and onion to a small saucepan over medium heat and cook until the vegetables are tender, about 5 minutes. Add the crushed tomatoes, 1/2 cup basil leaves, 1 teaspoon salt and few grinds of black pepper and bring to a boil. Reduce the heat and simmer the sauce, uncovered, until the flavors are concentrated and the sauce has thickened, about 25 minutes.
While the sauce cooks, add the remaining tablespoon oil to a small saute pan over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned in spots and completlety cooked through, about 5 minutes. Remove from the heat to cool. Roll out and stretch the dough into two 12-inch rounds on a lightly floured surface. Use a 3-inch round biscuit or cookie cutter and punch a hole in the center of each round to make rings. (Set aside the holes.)
Put one of the rings onto the parchment-lined baking sheet. Spoon all but 1 tablespoon of the sauce on one dough ring in an even layer.Sprinkle over the sausage, pepperoni and all but 1 tablespoon of the mozzarella, leaving a 1/2-inch border around the edges. Gently place the other dough ring directly on top, and pinch the edges to seal in the filling. Use a paring knife, cut 1- to 1 1/2-inch-wide strips into the wreath all around, like rays of the sun. (Be careful not to cut all the way through to the center; the wreath should stay intact and hold its shape once it is baked. You should have about 24 strips total.) Gently turn each strip twice to create a twist, then press the edges down on the parchment. Repeat this motion until all of the strips have been twisted. To make a bow, roll out and stretch the two dough cut-out holes into 6-inch long rectangles. Top one with the remaining tomato sauce and mozzarella. Place the other dough rectangle directly on top and press to seal the edges. Twist the dough with both hands in opposite directions for one full turn to form a bow that will hold its shape. Press the edges down to seal and set the bow on the prepared baking sheet next to the wreath. In a small bowl, whisk the egg with a few drops of water. Use a pastry brush to brush the bow and wreath with the egg wash, and sprinkle with a pinch of salt. Place the baking sheet with the wreath on top of the preheated stone and bake until the bow is cooked through and golden brown, about 20 minutes. Remove the bow and continue to bake the wreath until golden brown, firm to the touch and cooked through, about 25 minutes more. Chop the remaining cup fresh basil. Position the bow on the bottom of the wreath, sprinkle basil all over the wreath and top with a pinch of crushed red cl flakes. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 38448,"Pizza Dough 1 package active dry yeast 2 1/4 cups of flour 2 tablespoons olive oil 1/4 cup cornmeal 3/4 cup warm water (110 to 115 degrees) 1 teaspoons salt Pinch of sugar Instructions: In a small glass bowl, combine yeast, warm water and sugar. Let stand for 8 to 10 minutes or until it is bubbly. Meanwhile in the bowl of a food processor, using the cutting blade, combine together the salt, 2 cups flour and cornmeal. Stir the bubbling yeast mixture. With the food processor running slowly add the yeast and the olive oil. Process until well combined and a ball forms, about 1 to 2 minutes. Using the remaining 1/4 cup of flour lightly dust a flat surface, knead the dough for about 2 minutes. Place dough into a lightly oiled bowl and cover with a damp towel. Let dough sit for approximately one hour and fifteen minutes or until it has doubled in size. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 38449,"Mini Turkey Meatloaves Nonstick cooking spray, for the pan 1 1/2 cups regular oats 1 cup whole milk
2 1/2 pounds ground turkey
4 slices bacon, cut into very small bits
3 tablespoons finely minced fresh parsley, plus more for serving
1/2 teaspoon seasoned salt, such as Lawry's 1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 cup ketchup, plus more if needed
Instructions: Preheat the oven to 350 degrees F. Generously coat 18 standard muffin cups (from two 12-cup muffin pans) with cooking spray. Put the oats in a small bowl and slowly pour the milk over them. Stir to make sure the oats are all coated and then let them sit for a few minutes. Put the turkey and bacon in a separate large bowl and add the oats and any extra milk from the bowl to it. Add the parsley, seasoned salt, black pepper, red pepper flakes and 1/4 cup of the ketchup. Use your hands to mix it all together. Place a 1/4-cup scoop of the mixture in each greased muffin cup. Squirt about 1/2 teaspoon of the remaining ketchup on top of each meatloaf. Use a spoon to smear the ketchup evenly over the top, then use it to nudge the edges of the meatloaves away from the pan a bit (this just neatens them up a little). Bake for 25 minutes, then carefully squirt another 1/2 teaspoon of ketchup on top of each, spreading it carefully with a spoon to cover as much of the surface as possible. Continue to bake until completely cooked through and sizzling around the edges, about another 30 minutes. If there are any large areas without ketchup, go ahead and squirt/spread more as needed. Sprinkle the meatloaves with parsley, then let them sit in the pan for 5 to 7 minutes before serving. Run a sharp knife around the edges of the loaves to loosen them if they stick. Serve them warm with a veggie on the side ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38450,"Sweet Potato-Onion Gratin 2 tablespoons unsalted butter, room temperature 4 medium or 2 large sweet potatoes, peeled, sliced into 1/2-inch-thick rounds
2 medium or 1 large Vidalia onion, peeled, sliced 1/2-inch thick
1/4 cup canola oil
Kosher salt and freshly ground black pepper
2 cups half-and-half
4 tablespoons freshly grated horseradish
2 tablespoons fresh thyme leaves
8 ounces Gruyere cheese, grated (about 2 cups)
Instructions: Prepare a grill for medium-high heat. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with the butter. Oil the sliced sweet potatoes and onions with the canola oil and sprinkle with salt and pepper. Grill the sweet potatoes and onions until slightly charred on each side and just halfway cooked. Set aside. Combine the half-and-half, horseradish, thyme, 2 teaspoons salt and 1 teaspoon pepper in a bowl. Sprinkle one-third of the Gruyere in an even layer over the bottom of the prepared baking dish. Layer one-third of the grilled sweet potatoes and onions on top of the Gruyere. Repeat twice?one-third of the cheese, one-third of the vegetables?to create three even cheese-vegetable layers. Pour the half-and-half mixture over the top, cover with foil and bake for 35 to 40 minutes. Uncover and continue baking until the sweet potatoes are tender and the gratin is golden brown, another 15 to 20 minutes. Let rest for 15 minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 38451,"Loaded Vegetable Quesadillas 2 medium red bell peppers 8 to 10 tablespoons extra-virgin olive oil
2 medium zucchini, halved and cut into 1/2-inch half-moons
Kosher salt
6 scallions, minced 3 large cloves garlic, thinly sliced
1 pint cherry tomatoes, halved
1 to 1/2 teaspoon chili powder
One 15.5-ounce can black beans, drained
2 tablespoons red wine vinegar
12 medium corn tortillas
1 1/2 to 1 3/4 cups shredded Monterey Jack cheese
Sour cream, for serving
1 fresh cayenne pepper, sliced thin 1/2 cup fresh cilantro leaves Instructions: Place the bell peppers directly over a gas flame. Char on all sides until the skin burns, 3 to 5 minutes. Refrigerate them to cool quickly, 5 to 10 minutes. Place the peppers on a flat surface. Remove the top core and open the pepper up so it lies flat on the cutting board, charred skin-side up. Use a kitchen towel to wipe the charred skin away. Remove the seeds and slice the peppers lengthwise into 1/2-inch slices. Heat 2 tablespoons olive oil in a large saute pan over medium heat until it begins to smoke lightly. Add the zucchini, then sprinkle with salt and cook until tender and lightly browned, 3 to 5 minutes. Transfer to a bowl or baking sheet to cool. Add 2 tablespoons olive oil to the same pan where you cooked the zucchini, followed by the scallions and garlic. Sprinkle with a pinch of salt and cook over medium heat until they become tender, 2 to 3 minutes. Add the tomatoes and chili powder and cook until the tomatoes break down a little, 5 to 8 minutes. Stir in the black beans and vinegar and cook, gently pressing on the beans with the back of a spoon to crush and mix with the tomatoes, until the vinegar cooks down, 2 to 3 minutes. Taste for seasoning. Transfer to a bowl and allow to cool for about 30 minutes. Arrange 6 tortillas on a baking sheet and spread each with about 2 tablespoons of the bean mixture. Drain any moisture from the peppers and zucchini and gently press them both on top of the black bean mixture to make it all stick together, then top with the cheese. Press the remaining 6 tortillas on top of the filling. Top with another baking sheet and gently press down to flatten the filling and make the quesadillas sturdy. Refrigerate for at least 30 minutes and up to overnight. Preheat the oven to 200 degrees F. Heat a grill pan or large nonstick skillet over medium-high heat. Add 1 tablespoon oil and heat until it smokes lightly. Add 2 quesadillas, side-by-side, and brown on the first side, 2 to 3 minutes. Use a metal spatula to flip them on their second side. Add about another tablespoon of oil and cook until browned around the edges, an additional 2 to 3 minutes. Transfer to a sheet tray. Repeat with the remaining quesadillas in batches of 2, keeping the cooked quesadillas warm in the oven. On a flat surface, cut each quesadilla into quarters and arrange on individual plates or a large serving platter. Top with the sour cream, sliced cayenne pepper and cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 38452,"Szechwan Beef Burgers with Sweet and Hot Sauce BURGER PATTIES: 1 tablespoon Szechwan seasoning* or to taste 1 teaspoon finely grated fresh ginger 1 tablespoon soy sauce 2 tablespoons water 1/4 cup Jif? Extra Crunchy Peanut Butter 1 1/4 pounds ground beef chuck SWEET AND HOT SAUCE: 1/2 cup Smucker's? Apricot Preserves 1/4 cup Smucker's? Red Plum Jam 2 teaspoons white vinegar 1/2 teaspoon finely grated fresh ginger Crushed red pepper flakes to taste Crisco? Original No-Stick Cooking Spray 2 cups prepared fried rice, warmed Cilantro, chopped for garnish Instructions: 1.COMBINE Szechwan seasoning, ginger, soy sauce, water and peanut butter in medium bowl. Crumble ground beef over mixture. Gently combine the ingredients. Shape meat into eight (4-inch) patties. Refrigerate. 2.COMBINE apricot preserves, plum jam, vinegar, ginger and pepper flakes in small bowl. 3.COAT unheated grill grate with no-stick cooking spray. Heat grill to medium-high (350 degrees F to 400 degrees F). Grill patties 3 to 5 minutes per side or until juices run clear. To serve, place 1/2 cup warm fried rice onto each plate. Top with 2 burgers, garnish with sweet and hot sauce and cilantro. *Tip: Szechwan seasoning is available in your grocer's spice aisle. ","[Shiraz, Malbec, Tempranillo, Zinfandel]" 38453,"Blueberry Crisp 6 cups blueberries, rinsed and lightly dried 1 tablespoon cornstarch 1/4 cup sugar Pinch salt 1/2 cup all-purpose flour 1/2 cup quick-cooking oats 1/4 cup packed light brown sugar 1/4 cup sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3/4 cup chopped pecans 1/2 stick room temperature unsalted butter, cubed Whipped cream, for topping Ice cream, for topping Instructions: Preheat oven to 375 degrees F. Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl. Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly. Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream. ","[Riesling, Moscato, Vinho Verde, Cava]" 38454,"Red Velvet Waffles 6 ounces cream cheese, at room temperature 6 tablespoons unsalted butter, softened 2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup whole milk
1/4 cup pecan pieces, optional
2 cups all-purpose flour 1/4 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon natural cocoa powder (preferably Hershey's) 3/4 teaspoon table salt
1 3/4 cups buttermilk
1/3 cup (5 1/2 tablespoons) unsalted butter, melted and cooled
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon distilled white vinegar
2 tablespoons red food coloring Nonstick cooking spray Instructions: Make the cream cheese glaze: Whip the cream cheese and butter together in a large bowl until smooth and fluffy. Gradually whisk in the confectioners' sugar, then add the vanilla add the milk and whisk until the glaze is smooth. Stir in the nuts if using. Make the red velvet waffles: Whisk the flour, sugar, baking powder and cocoa in a large bowl. Beat the buttermilk, melted butter, eggs, vanilla and vinegar together in separate medium bowl until smooth, then stir in the red food coloring. Add the buttermilk mixture to the dry ingredients and whisk until smooth. Heat a waffle iron according to the manufacturers' instructions. Spray the waffle iron with nonstick cooking spray and then pour a scant 1 cup of the waffle batter onto the waffle grid. Close the iron and cook until the waffle is deep red and crisp on the outside, about 3 minutes. Repeat with the remaining waffle batter. Serve each waffle drizzled with the cream cheese glaze.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38455,"Caribbean Seasoned Rice 2 tablespoons peanut oil Salt and fresh ground pepper 6 to 8 chicken thighs, halved 2 tablespoons butter 1 medium onion, diced 1/4 cup scallions, chopped 2 sprigs thyme 2 bay leaves 3 cups long grain rice, rinsed 1 tablespoon garlic, chopped 1 1/2 cups butternut squash, small dice 1 1/2 cups frozen peas 5 cups water Instructions: Heat oil in saucepan until just smoking. Salt and pepper chicken pieces and brown both sides in single layers. When all the pieces are browned off, remove chicken from the pan and set aside. Drain oil from pan. Add butter, onion, scallions, thyme, bay leaves, and saute for 4 minutes. Add rice and saute for 4 to 5 minutes more, then add garlic, chicken, squash, peas and water. Bring to a boil then reduce to a simmer and cover for 35 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 38456,"Oven-Fried Chicken That's as Good as Fried 2 large eggs, beaten lightly 1 tablespoon Dijon mustard 1 teaspoon dried thyme 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 package (5 1/4 ounces) plain Melba toast, pulsed to sand and pebble texture 4 drumsticks and 4 thighs, skin removed Spray bottle filled with vegetable oil or vegetable oil cooking spray Instructions: Adjust rack to upper-middle position and heat oven to 400 degrees F. Mix eggs, mustard, thyme, salt, and pepper in a shallow dish. Put Melba toast crumbs in another shallow dish. Set a large wire rack over an 18 by 12-inch foil-lined jellyroll pan. Using 1 hand for dry ingredients and the other for wet, lay chicken pieces, 4 at a time, in egg mixture, roll to coat. Then lay 1 piece at a time in Melba crumbs. Press a mix of crumbs into top of chicken. Turn piece over and repeat, pressing crumbs into other side. Gently shake off excess. Set chicken on rack. Spray top portion of chicken pieces evenly with oil. Bake until chicken is nutty brown and juices run clear, 30 minutes for drumsticks and 35 minutes for thighs. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38457,"Maple, Walnut and Bacon Brie Bites 8 mini (.9 ounces each) Brie wheels 1/4 cup chopped toasted walnuts
1 tablespoon pure maple syrup
1 teaspoon apple-cider vinegar
5 slices cooked bacon, chopped
Sliced scallions, for garnish
Instructions: Preheat the oven to 250 degrees F. On a baking sheet or ovensafe serving platter, bake the Brie wheels until warm to the touch and slightly oozy, 3 to 5 minutes. In a small bowl, combine the walnuts, maple syrup, vinegar and bacon. Top each warmed Brie bite with a spoonful of the maple syrup mixture. Garnish with scallions. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 38458,"Banana Fritters 1 recipe beer batter (below) 1 tablespoon grated orange rind 3 bananas 2 tablespoons dark rum 1 tablespoon sugar Vegetable shortening for deep frying All-purpose flour for dredging Fritter Glaze, optional, recipe follows 1 cup all-purpose flour 1/4 teaspoon salt 1 cup flat beer 2 teaspoons vegetable oil 2 medium egg whites, beaten until they hold stiff peaks 3/4 cup sugar 3/4 cup water Instructions: Have fritter batter, combined with orange rind ready. Cut the bananas into 1-inch pieces. In a bowl combine rum and sugar, stir in bananas, and let macerate for 30 minutes. In the deep fryer heat enough shortening to measure 3 inches deep, at 375 degrees. In a bowl dredge the banana pieces in flour, shaking off the excess. Working in batches, dip the bananas in the batter, let the excess drip off, and fry them in the shortening, turning them, for 1 to 2 minutes or until golden. Remove fritters with a slotted spoon and drain on paper towels. Drizzle with glaze if desired.; Into a bowl sift together flour and salt. Make a well in the center, pour in the beer and add the oil in a stream, stirring constantly until smooth. Strain the batter into another bowl and let it stand, covered with plastic for 3 hours or refrigerate overnight. Just before using, stir the batter and fold in the egg whites. Yield: 2 1/2 cups; Combine sugar and water in a saucepan and stir over medium heat until the sugar dissolves. Yield: about 1/12 cups Suggested drink: Le Haut Lieu Vouvray, 1989 ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 38459,"Bloody Maria - Spanish Bloody Mary 2 shots good quality tequila 1/2 lime, juiced 6 ounces tomato juice or tomato-vegetable juice cocktail Hot sauce Black pepper 2 teaspoons olive juice Large Spanish pimiento stuffed olives, for garnish Spicy pickled beans, for garnish 1/4 seedless cucumber cut into sticks, for garnish Instructions: Combine tequila, lime juice, tomato juice, hot sauce and some pepper, to taste, and olive juice in a cocktail shaker and shake to combine. Pour over ice and garnish with olives, beans and cucumbers. ","[Tinto de Verano, Rioja, Garnacha]" 38460,"Crispy Brussels Sprouts 4 ounces thick slab applewood smoked bacon, cut in 1/4-inch pieces 1 pound Brussels sprouts, washed, trimmed, and halved lengthwise Kosher salt and freshly ground black pepper 1/4 cup toasted chopped walnuts 1 Granny Smith apple, peeled, cored, and sliced Instructions: Preheat oven to 400 degrees F. In a sheet pan, lay out bacon slices. Bake for 10 minutes, until lightly browned and the fat has rendered. Remove bacon with a slotted spoon, and transfer to a paper towel lined plate. Carefully toss Brussels sprouts in the hot pan, and season with salt and pepper. Return the pan to the oven, and roast, turning once, until golden brown, about 20 minutes. Remove from the oven, the walnuts and apples and toss to combine. Season, to taste, with salt and pepper. Transfer to a serving platter, top with the bacon, and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38461,"First Kiss (Mocktail) 1 1/2 ounces passion fruit puree 1/2 ounce Raspberry Lemon Agave Syrup, recipe follows Ice cubes, for shaking Cold ginger beer 1 fresh raspberry, for garnish 1 pint raspberries 2 1/2 ounces agave nectar 1/2 ounce fresh lemon juice Instructions: Pour the passion fruit puree and Raspberry Lemon Agave Syrup into a metal cocktail shaker, add ice and shake vigorously. Strain into a champagne flute. Top to the brim of the flute with ginger beer. Garnish with the raspberry. Blend the raspberries, agave nectar, 1 ounce water and lemon juice. Strain the mixture through a fine mesh strainer to remove any seeds. Bottle and refrigerate for later use. ","[Prosecco, Moscato, Cava, Vinho Verde]" 38462,"Bacon-and-Cheese Smashed Potatoes 2 1/2 pounds red-skinned potatoes (4 to 5 medium), chopped Kosher salt 4 slices bacon, chopped 1 stick salted butter, cut into pieces, at room temperature 2/3 to 3/4 cup sour cream 2 tablespoons chopped fresh chives Shredded cheddar cheese, for topping Instructions: Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until very tender, about 15 minutes. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate. Drain the potatoes and return to the saucepan over low heat; cook until any remaining water evaporates, about 2 minutes. Add the butter, then gradually mash in the sour cream with a potato masher. Stir in the bacon and chives, reserving 1 tablespoon of each. Transfer to a serving dish; top with cheddar and the remaining bacon and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38463,"Homemade Sausage with Pasta 1/2 pound broccoli rabe 1 pound homemade sausage links, recipe follows 1/4 cup pure olive oil 1 pound penne pasta 2 tablespoon salt 1 tablespoon red pepper flakes Grated Parmesan cheese 5 pounds pork shoulder 1 cup cold water 2 tablespoons salt 1 tablespoon ground black pepper 2 tablespoons fennel seeds 1/2 cup grated pecorino romano cheese 1/2 cup chopped parsley 1/2 pound hog sausage casing Instructions: Clean and wash the broccoli rabe. Bring 2 quarts of water to a boil, add 1 teaspoon salt and put the broccoli rabe in to cook for 4 to 5 minutes. Strain the broccoli rabe and submerge in cold MICHAEL'S PLACE SHOW #ML1B16 water to cool quickly. Drain the rabe. Place the sausage links in a skillet and begin to brown slowly, over low heat, partially covered with a lid. They should cook in about 20 minutes. Put 6 quarts of water in a pot to cook the pasta. Bring the water to a boil and add 2 tablespoon of salt. Add the pasta and cook according to package directions. When the pasta is nearly cooked add the rabe to the sausage along with the red pepper flakes. Toss the rabe and sausage together and cover the pan again. Drain the pasta, reserving 1 cup of the cooking water, and put the pasta back into the pot along with the olive oil Set it over low heat and cook for a moment before pouring the pasta into a serving bowl. Top with the sausage and rabe and plenty of grated cheese and ground black pepper. The reserved water may be used to moisten the dish if necessary. Trim the meat of all gristle but remember to not trim too much fat as the mixture should be approximately 80 percent lean to 20 percent fat. Cut the meat into chunks and pass through a meat grinder using the largest die. Pass the meat through again, this time using the medium die. Pass the sausage meat through one more time on this medium die. In a large bowl mix the ground meat with the water, salt, pepper, fennel seed, cheese and parsley. Wash the casing well under cold running water and allow water to run through the casing so that any holes may be detected. Fit the grinder with the sausage stuffing attachment and place the casing over the stuffing tube by feeding it on and bunching it up on the tube.. Place the meat in the hopper on top and begin to push the sausage meat down into the hopper so that it begins to feed into the casing. As the meat feeds into the casing, allow the casing to slide into your open hand. Catch the stuffed sausage as it comes out of the machine. Go at a slow and steady pace so that the sausage is fully, evenly, stuffed and without air pockets. To make individual links, twist the sausage every few inches as it is stuffed and let the finished ring of sausage lay on the work space as you finish the process. Continue until the meat is finished. Keep refrigerated and use with in one week or freeze for later use. Yield: approximately 5 pounds finished sausage c. Michael Lomonaco 1997 ","[Chardonnay, Barolo, Tempranillo, GSM Blend]

" 38464,"Sunny's Crowd-Sourced Stuffing 7 cups 1-inch cubes white country bread (from about a 1-pound loaf) 1 tablespoon vegetable oil
3 stalks celery, medium-diced
1 medium yellow onion, medium-diced
Kosher salt and freshly ground black pepper
2 tablespoons fresh sage, chopped
1 tablespoon fresh thyme, chopped
2 cloves garlic, minced
3 scallions, sliced, whites and greens separated
1 cup peeled roasted whole chestnuts, roughly chopped
1 sleeve saltine crackers, crushed (about 3 cups)
One 10.5-ounce can condensed cream of mushroom soup
2 cups turkey stock
Fried Sage, optional, recipe follows 1 cup vegetable oil 16 fresh sage leaves
Kosher salt
Instructions: Preheat a countertop oven to 300 degrees F. Place the bread cubes in a single layer on two quarter sheet trays (9-by-13-inch baking sheets) or countertop oven baking sheets and bake until dried out and crisp, about 15 minutes. Remove the bread cubes to a very large bowl. Increase the oven temperature to 400 degrees F. Meanwhile, heat the oil in a large saute pan over medium-high heat. Add the celery, onions and a pinch of salt and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Add the sage, thyme, garlic and scallion whites and continue to cook until the vegetables and herbs meld together, 3 to 4 minutes. Transfer the vegetable mixture to the bowl with the bread cubes. Add the chestnuts and saltines and mix to combine well. Whisk together the cream of mushroom soup and turkey stock in a medium bowl or large measuring cup. Pour over the bread cubes and vegetables. Season with salt and pepper and mix to combine well. Transfer the bread mixture to a 9-by-9-by-2 1/2-inch broiler-safe baking dish. Using a wooden spoon, press down to compact the stuffing. Cover tightly with foil and bake for 30 minutes. Remove the foil and switch the countertop oven to broil. Broil the stuffing until the top is golden brown and crispy, 2 minutes on high. Garnish with the scallion greens and Fried Sage, if using. Heat the vegetable oil in a small saucepan over medium-high heat to 375 degrees F. To test if the oil is ready for frying, drop in a small sage leaf. If it begins to sizzle, the oil is ready. Add the sage leaves to the oil and fry until crisp, 20 to 25 seconds. Using a slotted spoon, remove the leaves to a paper towel-lined plate and sprinkle with salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38465,"Honeydew, Jicama and Cucumber Sangria 1/2 jicama, peeled and cut into 1/4-by-3/4-inch strips 1/4 honeydew melon, seeds and skin removed, halved crosswise, cut lengthwise into 1/4-inch-thick wedges 1 cup sugar 1/2 cup lime juice One 750-milliliter bottle Riesling or other sweet white wine 1 cup gin, such as Hendrick's 1 cup triple sec, such as Cointreau Two 12-ounce cans lemon-lime soda, such as Sprite 1/2 cucumber, halved crosswise, cut lengthwise into 1/4-inch-thick wedges Instructions: Bring the sugar and lime juice to a boil in a small saucepan, stirring until the sugar has dissolved. Let cool, then transfer the syrup to a 3-quart pitcher. Add the wine, gin, triple sec and soda to the pitcher, and stir to combine. Add the cucumbers, jicama and melon, and cover the pitcher with plastic wrap. Refrigerate the sangria for at least 4 hours up to overnight. To serve, fill 8 glasses halfway with ice, then pour the sangria and fruit into each glass. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 38466,"Georgia Pate One 15-ounce can or 2 cups fresh boiled peanuts, shelled 5 tablespoons tahini 3 tablespoons fresh lemon juice (about 1 lemon) 2 tablespoons chopped fresh parsley 2 teaspoons minced garlic 2 teaspoons lemon zest 1/4 teaspoon cayenne pepper 2 tablespoons olive oil Salt and pepper
Salt and pepper Serving suggestions: chips, crackers or vegetables Instructions: Using a food processor, blend the peanuts, tahini, lemon juice, parsley, garlic, lemon zest and cayenne pepper until coarsely chopped. With the food processor running, pour the olive oil through the top opening in a slow steady stream, processing until the mixture is smooth. Slowly add water, a tablespoon at a time, until desired spreading consistency. Season with salt and pepper and serve with your choice of chips, crackers or vegetables (We love it with red pepper strips!) ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 38467,"Banana Bread French Toast with Peanut Butter Mousse 1/4 cup heavy cream 1/4 cup milk
1/4 teaspoon grated nutmeg 4 eggs
1 loaf store-bought or homemade banana bread, recipe follows, sliced into 1-inch-thick slices 3 tablespoons butter
3 bananas
1 cup sugar
Peanut Butter Mousse, recipe follows 2 ounces dark chocolate, grated, for garnish
Cinnamon Maple Syrup, recipe follows Nonstick cooking spray, for the pan 1 cup sugar
7 ounces (14 tablespoons) butter, at room temperature
2 eggs, at room temperature
1 cup mashed banana
1/2 cup buttermilk, at room temperature
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
Pinch ground cloves
2 1/4 cups heavy cream 9 ounces cream cheese, at room temperature 8 ounces peanut butter
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
3 cinnamon sticks 2 cups maple syrup
Instructions: Preheat the oven to 200 degrees F. Whisk together the cream, milk, nutmeg and eggs in a bowl. Working in batches, soak the banana bread slices in the mixture. Heat a skillet or griddle over medium heat with a bit of the butter. Cook a batch of the banana bread slices until browned, 4 to 5 minutes per side. Transfer to the oven to keep warm. Cook the remaining slices, adding more butter as needed. Cut the bananas into oblique slices, place on a baking sheet and coat with the sugar. Brulee them with a kitchen torch or under a broiler (or leave raw if you do not have a torch or broiler). Arrange the French toast on plates, top with a quenelle (oval-shaped scoop) of the Peanut Butter Mousse, spread the bruleed bananas about, grate chocolate over the top of it all and serve with a side of the warm Cinnamon Maple Syrup. Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray an 8-by-4-inch loaf pan with nonstick spray and line the bottom of the pan with parchment paper. In a stand mixer with the paddle attachment, cream the sugar and butter until light and fluffy, about 5 minutes. Add the eggs one at a time, scraping down the sides of the bowl between additions. Combine the banana, buttermilk and vanilla in a bowl. Sift together the flour, baking soda, cinnamon, salt and cloves in a second bowl. Add half of the flour mixture to the butter mixture and paddle just to combine. Scrape down the sides and then add the buttermilk and banana mixture. Scrape down again, and add the remaining flour until just combined uniformly. Pour the batter into the prepared loaf pan and bake on the center rack until a toothpick inserted in the loaf comes out clean, 50 minutes to an hour, depending on your oven. Let cool for about 10 minutes, then remove from the pan to cool completely. Whisk the cream to medium peaks and set aside. In a stand mixer with the paddle attachment, cream together the cream cheese, peanut butter, sugar, salt and vanilla, scraping down the sides of the bowl halfway, until the mixture is uniform, about 5 minutes. Fold the whipped cream into the peanut butter mixture, a third at a time. Refrigerate until ready to use. Blacken the cinnamon a bit on a gas burner. Put the maple syrup in a pan and heat until warm. Remove from the heat, add the blackened cinnamon sticks and let steep in the syrup for 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38468,"Raspberry Cream Cheese Kolache 10 ounces (2 1/2 sticks) butter 4 cups milk
Two 4-ounce packages active dry yeast
4 pounds all-purpose flour
10 ounces sugar
6 egg yolks
1 tablespoon salt
1 pound cream cheese 8 ounces granulated sugar
2 egg yolks
1 pound cottage cheese
2 pounds crushed raspberries 10 ounces granulated sugar
1/2 cup apple juice concentrate
1/2 cup lemonade concentrate
1/2 cup cleargel
Instructions: For the dough: In a sauce pan, melt the butter. When melted, whisk in the milk, then pour into a mixer bowl. Add the yeast, flour, sugar, egg yolks and salt to the bowl and mix on low until the mixture is fully incorporated. Then turn the mixer up slightly and knead until the dough is smooth. Portion the dough into 2-ounce balls immediately and set aside to proof until the dough is soft and supple, about 30 minutes. For the cream cheese filling: Combine the cream cheese and sugar in a mixer. Clean the sides of the bowl with a spatula. Add the egg yolks and mix until combined. Add the cottage cheese and combine by hand. For the raspberry filling: Combine the crushed raspberries, sugar and both juice concentrates in a sauce pan and bring slowly to a boil. While the raspberries come to a boil, dissolve the cleargel into 1/4 cup cold water. Remove the boiling raspberries from the heat and slowly whisk in the cleargel slurry until thick. Set aside to cool. Building the raspberry cream cheese kolache: Preheat the oven to 350 degrees F. When the dough is soft and plump, use fingers to form a well in each, leaving a thicker wall of dough around the circumference and a flatter portion in the middle. Fill piping bags with both the raspberry and cream cheese fillings. Using the piping bags, fill the flattened portions with a combination of the fillings. When completed, bake the kolaches until golden brown, or 8 to 10 minutes. Let cool and enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 38469,"Chipotle Chicken Rice Burritos 1/2 cup Rice, cooked to package directions 1/2 cup Salsa, hot style 1 can (16 ounces) Pinto beans, drained and rinsed 1 cup (6 ounces) Boar's Head Chipotle Chicken, sliced 1/4\ thick, diced 1 cup (6 ounces) Boar's Head 3 Pepper Colby Jack sub ? /sub cheese, shredded 4 Sandwich wraps, sundried tomato flavor Nonstick cooking spray Instructions: Preheat oven to 350 degrees F. In large bowl, mix together cooked rice, salsa, pinto beans, Chipotle Chicken and 1/2 cup of the 3 Pepper Colby Jack™ cheese. Lay sandwich wrap on a clean, flat work surface. Place 1/2 cup of the chicken mixture in center of sandwich wrap and fold up like a package. Repeat with remaining wraps. Spray baking sheet with cooking spray and place burritos on baking sheet; lightly spray burritos with cooking spray. Top with remaining 1/2 cup of 3 Pepper Colby Jack™ cheese. Bake for 6-8 minutes until heated through; serve warm. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 38470,"Souffle Al Cioccolato 9 ounces bittersweet 70 percent dark chocolate, coarsely chopped 5 eggs, whites and yolks separated 6 tablespoons sugar 1/2 cup milk 6 tablespoons all-purpose flour 2 tablespoons unsalted butter Instructions: Melt the chocolate in a bain-marie or double boiler. Whip the egg whites with 3 tablespoons sugar, until fluffy. In a separate bowl, add the remaining 3 tablespoons sugar to the egg yolks, and whisk well. Remove the melted chocolate from the heat. Let it cool for a couple of minutes. To decrease the temperature further, combine the chocolate with the cold milk in a mixing bowl. Add the egg yolk mixture and continue whisking. Gradually whisk the flour into the chocolate mixture. Fold in the whipped egg whites until the consistency is even and smooth. Butter 8 baking ramekins. Evenly divide the chocolate mixture among them. Let rest in the freezer for two hours. Bake in a preheated oven at 360 degrees F for 8 minutes. Serve immediately. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 38471,"Next Day Mac and Cheese \Toast
Leftover baked macaroni and cheese, refrigerated for at least overnight 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon pepper 1 teaspoon cayenne 1 egg beaten with 2 ounces water 1 cup panko bread crumbs Oil for deep frying, preheated to 375 degrees Instructions: Cut refrigerated macaroni and cheese into slices or bite size pieces. Season the flour with salt, pepper and cayenne. Dredge each piece through the flour and gently tap off excess. Dip in the egg wash and then coat with the bread crumbs. Allow them to rest for 5 minutes so the crust can set. Very carefully drop into the oil and fry until golden brown. Remove to a baking sheet fitted with a rack and rest for 2 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 38472,"Avocado Deviled Eggs 12 large eggs 1/2 ripe avocado, pitted, peeled and mashed (about 1/2 cup) Juice of 1 lime (about 5 teaspoons) 2 tablespoons sour cream 1 teaspoon chopped fresh cilantro, plus 24 small leaves, for serving Kosher salt Cayenne pepper, for serving Flaky sea salt, for serving
Instructions: Bring a large saucepan of water to a boil over high heat and prepare a large bowl of ice water. Gently lower the eggs into the boiling water with a slotted spoon and cook for 10 minutes. Drain the eggs with the slotted spoon and transfer to the ice water to cool completely, about 5 minutes. Peel the eggs, halve each lengthwise and remove the yolks from the whites. Place the yolks in a food processor and set the whites aside on a plate. Add the avocado, lime juice, sour cream, chopped cilantro and 1 teaspoon kosher salt to the yolks and process until the mixture is smooth and light.
Spoon or pipe the yolk mixture into the cavities of the whites then sprinkle each egg lightly with cayenne and some flaky sea salt. Top with a cilantro leaf and serve the eggs immediately or cover and refrigerate up to 6 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38473,"Spicy Sweet Potato Balls 3 pounds sweet potatoes cooked or 2 (17 ounce) cans, drained 2 tablespoons butter 1/2 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1 egg Miniature marshmallows 1/2 cup ginger snap crumbs Instructions: Preheat oven to 400 degrees F. Mash sweet potatoes while they are hot, then add, butter, salt, and spices. Add egg and continue to whip until thoroughly combined. Chill until firm. Form into golf ball sized pieces and place 2 to 3 marshmallows in center of each ball. Roll in ginger snap crumbs. Place on non-stick or lightly greased baking sheet. Bake for 10 to 15 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 38474,"Philly Cheesesteak Egg Rolls on a Stick Canola oil, for frying 2 tablespoons olive oil 2 red bell peppers, chopped 1 onion, chopped 2 cloves garlic, minced 2 cups sliced button mushrooms Salt and ground black pepper 1 pound thinly sliced rib eye steak 1 tablespoon Worcestershire sauce 6 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 cups half-and-half, warmed 1 cup shredded Cheddar 1/4 cup chopped processed cheese, such as Velveeta 1/2 teaspoon garlic powder 1/4 teaspoon cayenne 1/4 teaspoon paprika 8 egg roll wrappers Instructions: Preheat the canola oil to 350 degrees F in a deep fryer. Heat the olive oil in a large skillet over medium heat. Add the bell peppers, onion and garlic and cook until softened, 2 to 3 minutes. Stir in the mushrooms and cook until the mushrooms are softened, 2 to 3 minutes more. Season with salt and pepper. Add the steak and cook, stirring occasionally, until the meat is no longer pink. Add the Worcestershire sauce and cook 1 minute more. Remove the skillet from the heat and let it cool a little bit. Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Slowly stir in the warm half-and-half. Using a whisk, whisk until the sauce is smooth. Using a spoon again, stir in the Cheddar, processed cheese, garlic powder, cayenne and paprika. Season with salt and pepper. Remove the sauce from the heat and let it cool a bit. Set a small bowl with 2 to 3 tablespoons of water near your work surface. Place some of the meat mixture in center of an egg roll wrapper. Pour some of the cheese sauce on top. Fold in the sides of the wrapper and roll up into an egg roll. Using your finger, dab the edges of the wrapper with water and seal. Push a skewer into the end of the egg roll. Repeat with the remaining wrappers and filling. In batches, submerge the egg rolls in the hot oil (making sure the skewers are kept mostly above the oil line) and fry until golden brown. Transfer the egg rolls to paper towels on a plate to drain off the oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 38475,"Red Bean Soup 2 tablespoons vegetable oil 1 1/2 cups chopped onions 1/2 cup chopped celery 1/2 cup chopped bell peppers 1 teaspoon salt 1/4 teaspoon cayenne 1/4 teaspoon freshly ground black pepper 4 bay leaves 2 quarts chicken or beef stock or canned low-sodium chicken or beef broth 4 cups cooked red beans, pureed in a food processor 1/4 cup dry sherry 1/2 cup chopped green onions 1/4 cup chopped parsley leaves 1/2 teaspoon hot sauce (recommended: Tabasco) Instructions: Heat the oil in a large heavy pot over medium heat. Add the onions, celery, bell peppers, salt, cayenne, black pepper, and bay leaves. Cook, stirring often, for about 5 minutes, or until the vegetables are wilted. Add the stock and beans, stirring to mix well. Reduce the heat to medium-low and simmer, uncovered, until the mixture is smooth and creamy, 1 1/2 to 2 hours. Just before serving, add the sherry, green onions, parsley, and hot sauce. Remove the bay leaves. Serve hot in soup bowls. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 38476,"Grilled Fennel Dusted Tuna with Tomatoes and Eggplants 4 baby eggplants Extra-virgin olive oil Kosher salt and freshly ground black pepper 4 tomatoes 1/4 cup fennel seeds 4 (1 1/2-inch thick) ahi tuna steaks, about 1 1/2 pounds 2 cups chicken stock 1 big strip lemon peel 1 teaspoon smoked paprika 2 tablespoons creme fraiche or sour cream Fresh basil leaves, for garnish Instructions: Prepare ingredients for grilling: Heat the oven to 350 degrees F. Cut the eggplants in half, toss them in some olive oil, and season them with salt and pepper. Put them cut side down on a baking sheet and bake for 20 minutes. Meanwhile, cut the tomatoes in half, toss them in some olive oil, and season them with salt and pepper; set aside. Toast the fennel seeds in a dry skillet over medium heat just until they become fragrant, about 1 minute. Grind them to a powder in a spice mill. Brush some olive oil onto the tuna steaks and sprinkle them with the ground fennel. Cover and refrigerate until ready to grill. Make the sauce: Cook the chicken stock with the lemon peel over medium-high heat for about 10 minutes, or until it has reduced by half. Take the pan off the heat and discard the lemon peel. Stir in the paprika and creme fraiche and season it with a little salt and pepper. Buzz the sauce with an immersion blender (or process it in a regular blender) until it is foamy. Get grilling: Heat the grill; brush the grate with some olive oil. Season the tuna with salt and pepper and drizzle over some olive oil. Grill them until medium-rare (or to your liking), about 3 to 4 minutes per side. Grill the tomatoes and eggplant until slightly charred. Put the grilled tomatoes and eggplant into a bowl and toss them with some of the sauce. To serve: Top the tuna steaks with the grilled tomato and eggplant salad. Spoon some more warm sauce over and garnish with torn basil leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 38477,"Crispy Cornmeal Okra 4 cups vegetable oil 1/4 cup all-purpose flour 1/2 cup cornmeal 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground paprika 1/2 teaspoon garlic powder 2 egg whites Kosher salt 2 cups fresh okra, washed and dried well, tips removed Chipotle Sour Cream, recipe follows 1 cup sour cream Juice of 1/2 lime 1 canned chipotle pepper in adobo sauce, finely chopped Kosher salt and freshly ground black pepper Instructions: In a large, heavy-bottomed pan, heat the vegetable oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
Prepare a baking tray lined with paper towels.
Combine the flour, cornmeal, black pepper, paprika, and garlic powder, in a shallow bowl.
Put the egg whites, and a pinch of salt into another bowl, and whisk until the mixture is frothy. Dip the okra in the egg whites and allow the excess egg whites to drip off, then dip the okra into the flour mixture, shake off the excess flour, and gently drop into the preheated oil.
Fry the vegetables until golden brown, turning frequently for even color.
Transfer the fried okra to a tray, lined with paper towels to absorb the excess oil, and season with salt, to taste. Coat, and fry, and season the remaining okra. Serve with the Chipotle Sour Cream. Combine the sour cream, lime juice, chopped chipotle pepper, and salt, and pepper, to taste, in a bowl. Mix to incorporate well. Serve the dipping sauce alongside the Crispy Cornmeal Okra.
","[Sauvignon Blanc, Vermentino, Grner Veltliner, Albari?o]" 38478,"Tuna and Artichoke Salad on Kalamata Olive Bread with Provolone Cheese and Fresh Herb and Garlic Aioli 2 cups drained canned tuna 2/3 cup chopped artichoke hearts 1/4 cup sliced roasted red peppers 2 teaspoon minced lemon zest 1 teaspoon dried oregano 1 tablespoon chopped parsley leaves Salt and pepper 3 egg yolks, plus 1 whole egg* 2 tablespoons Dijon mustard 2 tablespoons roasted garlic 1 lemon, juiced 2 cups olive oil 1 cup canola oil 1 tablespoon minced fresh sage leaves 1 1/2 teaspoons minced thyme leaves 1 1/2 teaspoons minced rosemary leaves Salt and pepper 8 slices kalamata olive bread 1 small red onion, sliced 4 slices provolone Instructions: In a bowl, combine all ingredients for the salad. Keep refrigerated until ready to serve. For the Aioli: In food processor combine first 5 ingredients. Turn on processor and slowly add the oils for emulsification. Add the herbs, and salt and pepper. This sauce is enough aioli for 10 sandwiches. Spread aioli on 1 slice of bread. Top with tuna salad, sliced red onion, cheese, and the other slice of bread. Grill on panini press for 3 to 5 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 38479,"Trisha's Porch Punch 2 cold-brew ice tea bags 2 cups water
1/2 cup freshly squeezed lemon juice
1/2 cup Mint Simple Syrup, recipe follows 8 ounces vodka
Fresh mint leaves, for serving
Lemon slices, for serving
2 cups water 2 cups sugar
1 bunch fresh mint
Instructions: Add the tea bags to the water; steep for 10 minutes. Remove and discard the tea bags. In a large pitcher, combine the tea, lemon juice, simple syrup and vodka. Stir until well combined. Serve over ice, garnished with mint leaves and lemon slices. Bring the water and sugar to a boil in a small saucepan; cook about 10 minutes. Add the mint and let steep for 5 minutes. Strain and cool. Use immediately or store, covered, in a refrigerator. ","[Vodka, Gin, Rum, Cacha?a]" 38480,"Hot Fudge Sundae 1 cup sugar 3 cups cream 1/4 cup light corn syrup 4 ounces unsweetened chocolate, chopped 1/4 cup butter 1 tablespoon vanilla extract 1 pint vanilla ice cream Whipped cream Chopped nuts Instructions: Put everything except the vanilla in a pot and bring it to a boil, then turn down to a simmer. Continue cooking until it looks like it is broken and separating; this will take about 30 minutes. Take it off the heat, whisk in the vanilla, and then blend it with a hand blender to smooth it out. Chill until ready to serve then heat it up. Pour over scoops of ice cream, topped with whipped cream, and chopped peanuts. ","[Chardonnay, Merlot, Cabernet Sauvignon, Port]" 38481,"Penne with Shrimp and Herbed Cream Sauce 1 pound penne pasta 1/4 cup olive oil 1 pound medium shrimp, peeled, and deveined 4 cloves garlic, minced 1/2 teaspoon kosher salt, plus extra for seasoning 1/2 teaspoon freshly ground black pepper, plus extra for seasoning 1 (15 ounce) can whole tomatoes, drained, roughly chopped 1/2 cup chopped fresh basil leaves 1/2 cup chopped fresh flat-leaf parsley 1/4 teaspoon crushed red pepper flakes 1 cup white wine 1/3 cup clam juice 3/4 cup whipping cream 1/2 cup grated Parmesan Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside. In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and are cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp from the pan and set aside. Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper. Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 38482,"Thracian Clay Pot 1 heirloom tomato, cut into 1/2-inch slices 1 bell pepper, roasted and chopped
1/2 cup chopped scallions
3 ounces Bulgarian feta
1 tablespoon dried savory
1 tablespoon extra-virgin olive oil
4 ounces sliced charcuterie, such as Lukanka or a similar European dry-cured sausage
2 eggs
1 serrano pepper, split
Pinch fine paprika, Hungarian or Spanish
Instructions: Preheat the oven to 420 degrees F. Cover the bottom of the clay pot with the tomatoes. Cover the tomatoes with the bell peppers. Add the scallions, then the feta, then the savory. Drizzle with the oil. Cover the lid of the pot and bake, 12 to 15 minutes.
Remove the pot from the oven and add the charcuterie. Crack the eggs on top of the charcuterie. Place the serrano pepper on top. Bake until the eggs are cooked, about 5 minutes. Remove the pot from the oven and sprinkle with paprika. ","[Riesling, Pinot Grigio, Vermentino, Gavi]" 38483,"The Best Crepes 2 cups milk, at room temperature 4 large eggs, at room temperature
1 1/4 cup all-purpose flour (see Cook's Note)
2 tablespoons sugar
2 teaspoons pure vanilla extract
1 1/2 teaspoons kosher salt
1 tablespoon unsalted butter, melted
Vegetable oil, for the pan
Instructions: Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal. Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 38484,"Lemon-Olive Oil Cupcakes with Coconut Whipped Cream One 13.5-ounce can of coconut milk (not light), such as Thai Kitchen brand or Whole Foods 365 brand, chilled in the refrigerator overnight (be sure not to shake or stir) 1/4 cup powdered sugar
Nonstick cooking spray, for spraying the cupcake liners 2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine salt
1/2 cup extra-virgin olive oil
3/4 cup maple syrup
2 tablespoons lemon zest (about 2 lemons) plus 1/4 cup lemon juice, plus additional zest, for garnish
1 tablespoon lemon extract
Fresh berries and mint leaves, for garnish
Fresh berries and mint leaves, for garnish Instructions: For the coconut whipped cream: Chill the bowl and whisk of a stand mixer in the freezer for about 10 minutes. If they are not very cold, the cream will not whip properly. Skim the solidified coconut cream from the chilled can of coconut milk and transfer the solids to the bowl of the stand mixer. Do not include any of the coconut water, even if you have to leave behind a little margin of coconut cream (even a little bit of coconut water can harm your results). Add the powdered sugar and whip for a few minutes until the mixture begins to stiffen and turn into whipped cream. Chill the whipped cream in a covered container in the refrigerator. It should firm up even more as it sits in the refrigerator for the next few hours or overnight. For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with 14 cupcake liners and spray the liners with cooking spray. In a large bowl, whisk together the flour, baking soda, baking powder and salt. In a separate bowl, whisk together the oil, maple syrup, lemon zest and juice, lemon extract and 3/4 cup water. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix. Fill the cupcake liners evenly with the batter. Bake for about 18 minutes, or until a toothpick inserted in the cupcakes comes out dry, with a few crumbs clinging to it. Rotate halfway through the baking time. Cool the cupcakes completely before unmolding. To serve: Top each cupcake with some coconut whipped cream. Garnish each cupcake with fresh berries, mint leaves and/or lemon zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 38485,"Melon, Cassis and French Vanilla Ice Cream with Blackberries 1 ripe cantaloupe, quartered and seeded 1/2 cup cassis liqueur or syrup 1 pint French vanilla ice cream 1/2 pint blackberries Instructions: Cut a sliver off each melon wedge so that it will sit evenly on dessert plate. Pour 2 tablespoons of cassis liqueur or syrup across each melon wedge. Soften ice cream in microwave on high for 10 seconds. Scoop 1 ball of French vanilla ice cream onto each wedge of melon. Garnish dessert with a few blackberries and serve. ","[Chardonnay, Riesling, Moscato, Sparkling Wine]" 38486,"Branch Crunch Cake 3 sheets gold-strength gelatin 1 1/3 cups dark chocolate hazelnut gianduja
1 cup heavy cream
3 egg yolks
Zest of 3 oranges 1/3 cup orange juice
2 cups hazelnut flour 2 cups confectioners' sugar
1/2 cup cake flour
1/2 cup heavy cream 1/2 cup milk
1 1/2 cups egg whites
1/2 teaspoon dry egg whites
3/4 cup granulated sugar
Zest of 3 oranges 2/3 cup chopped dark chocolate couverture 2 cups heavy cream 1 1/3 cups heavy cream, plus more if needed 1 tablespoon crushed coffee beans (crushed with a rolling pin or the bottom of a heavy pot) 2 cardamom seeds Zest of 2 oranges 2 teaspoons corn syrup or glucose 1 teaspoon instant coffee
1 cup chopped dark chocolate couverture 1/2 cup chopped milk chocolate couverture 2 teaspoons unsalted butter 2 cups feuilletine flakes
Edible gold leaf, for garnish
Instructions: For the gianduja orange cremeux: Place the gelatin sheets in a cup with ice water to bloom. Put the gianduja in a heatproof bowl. Whisk the heavy cream and egg yolks together in a medium saucepan and cook, stirring, until the mixture registers 185 degrees F on a candy thermometer. Add the bloomed gelatin, pour over the gianduja and stir until smooth. Add the orange zest and juice and blend with an immersion blender. Refrigerate the mixture until set up to a thick and smooth consistency, about 30 minutes. For the orange hazelnut sponge: Preheat the oven to 370 degrees F. Line a baking sheet with parchment paper. Combine the hazelnut flour, confectioners' sugar and cake flour in a large bowl. Mix the cream and milk together in a bowl and add to the dry ingredients. In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites with the dry egg whites and half of the granulated sugar until soft peaks form, then add the rest of the sugar and whip to a stiff-peak meringue. Fold the flour mixture and orange zest into the meringue. Spread the batter on the prepared baking sheet and bake until golden brown, 10 to 12 minutes. Allow the sponge to cool to room temperature before refrigerating for 15 minutes. For the chocolate whipped cream: Put the dark chocolate in a heatproof bowl. Bring the cream to a boil in a small saucepan and then pour over the chocolate. Stir until the chocolate is melted and thoroughly mixed in with the hot cream. Transfer to a container and refrigerate until cold. For the coffee ganache: In a medium pot, combine the cream, crushed coffee beans, cardamom and orange zest and bring to a boil over medium heat. Remove from the heat and immediately cover with plastic wrap. Let steep for 10 minutes, then strain to remove the solids. Add additional cream as needed to bring the total amount back to 1 1/3 cups. Add the corn syrup and instant coffee and return the mixture to a boil. Combine the chopped dark and milk chocolate couverture in a heatproof bowl. Pour the hot cream mixture over the chocolate and set aside, undisturbed, for 1 minute. Using a spatula, stir in small circles from the middle and gradually moving out in wider circles, making an emulsion. Cool to 94 degrees F on the counter. Blend in the butter using an immersion blender. Cover with plastic wrap and let cool to 88 degrees F. To finish the chocolate whipped cream, put the cold chocolate cream in the bowl of an electric mixer and whip to medium peaks. To serve: Transfer the chocolate whipped cream, gianduja orange cremeux and coffee ganache to 3 separate piping bags. Cut the sponge into 20 pieces that are the same size and shape as the molds. Pipe some gianduja orange cremeux into each mold and top with a piece of sponge. Pipe a thin layer of the coffee ganache next, followed by a sprinkling of the feuilletine. Place the filled molds in the freezer and allow to set for 3 hours. Remove the cakes from the molds and pipe a squiggle shape with the chocolate cream over the entire top of the cakes to resemble a branch. Embellish the corner of each cake with gold leaf. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]" 38487,"Mexicali Enchiladas -Semi-Homemaker Recipe 1 package corn tortillas (14 tortillas) 2 cooked chicken breasts, chopped 3 (8-ounce) bags shredded Mexican cheese blend 1 large yellow onion, diced 2 tablespoons cleaned and roughly chopped cilantro leaves 3 cans enchilada sauce (hot or mild), divided 1 tablespoon butter 1/4 cup chicken broth Pinch ground cumin 1 teaspoon minced garlic 1 1/2 cups sour cream Pinch salt Instructions: Preheat oven to 400 degrees F. Wrap corn tortillas in wet paper towels and microwave for 45 seconds. In a large bowl, combine chicken, 1 1/2 bags of cheese, onion, cilantro, and 2 cans of enchilada sauce. Mix well Add the cilantro and stir to combine. Cover the bottom of a large baking dish with half of the remaining enchilada sauce. Carefully spoon mixture into tortillas, roll up and place seam side down in the baking dish. Cover the top with the other half can of the enchilada sauce and the rest of the cheese (1 1/2 bags). Bake for 35 to 40 minutes. Serve with sour cream sauce. Make sour cream sauce by adding butter to a saucepan over medium heat. While the butter is melting add the chicken broth, cumin, garlic and sour cream. Whisk to combine; season with salt, bring to a boil and remove from the heat. Serve enchiladas topped with sour cream sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 38488,"Pork, Sweet Potato and Shiitake Mushroom Ramen 1 tablespoon olive oil 8 ounces ground lean pork
2 cups small-diced sweet potatoes
1 cup sliced shiitake mushrooms
2 teaspoons grated ginger
3 cloves garlic, minced Salt and freshly ground black pepper 4 cups low-sodium chicken broth
2 tablespoons low-sodium soy sauce
1 tablespoon mirin
1 tablespoon toasted sesame oil
1 teaspoon brown sugar
1/2 teaspoon celery seed
2 packages ramen noodles (throw out the seasoning packets!)
4 eggs, over easy or poached
Sriracha, for garnish Fresh cilantro, for garnish
Instructions: In a Dutch oven or stockpot, heat the olive oil over medium-high heat. Add the pork and cook until brown, using a wooden spoon to break it up. Use a slotted spoon to transfer the pork to a paper towel-lined plate. Add the sweet potatoes and saute until beginning to become tender, 7 to 8 minutes. Add the mushrooms, ginger and garlic and cook until the mushrooms release their water and begin to brown, 5 to 7 minutes. Season with salt and pepper. Add the chicken broth, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Add the soy sauce, mirin, sesame oil, brown sugar, celery seed and browned pork. Bring to a boil, reduce the heat to a simmer, cover and let simmer 15 minutes. Add the ramen noodles. Simmer until tender, about 5 minutes. Serve in a bowl with an egg on top. Garnish with Sriracha and cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Grenache Blanc]

" 38489,"Lemon Bars 1 cup (2 sticks) butter 1 cup sugar 2 cups flour 1 1/4 cup oatmeal (not instant) Juice of 3 lemons Zest of 2 lemons, chopped fine Zest of 1 orange, chopped fine 1 (14-ounce) can sweetened condensed milk Instructions: Cream butter and sugar, then add the flour and oatmeal to make the dough (it will be a little crumbly). Set aside. Stir juice and zest into milk. Set aside. Butter (or spray) a 9 by 13 inch pan. Press two-thirds to three-quarters of the dough into the pan. Spread lemon/milk mixture evenly over the top of the dough. Sprinkle the remaining dough (kind of like streusel) over the top. Bake at 350 degrees for 30 to 35 minutes until golden. When cool, slice into 1-inch squares. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 38490,"Spitfire Shrimp 1 lime, juiced 2 ounces (1/4 cup) hot cayenne pepper sauce 1 tablespoon ground cumin 1/2 teaspoon crushed red pepper flakes 1 tablespoon crab boil seasoning 4 cloves garlic, crushed and chopped 2 shallots, chopped 1 tablespoon extra-virgin olive oil 2 tablespoons butter, cut into pieces 2 pounds jumbo shrimp peeled and de-veined* 12 to 15 blades fresh chives, chopped, for garnish Instructions: Preheat large nonstick skillet over medium-high heat.
Combine lime juice, hot sauce, cumin, red pepper flakes and seafood seasoning blend.
Quickly saute garlic and shallots in oil and butter for 1 minute, add shrimp and cook 3 minutes, tossing and turning frequently. Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and toss in seasoning mixture to coat shrimp evenly. Garnish with chopped chives. Serve warm or chilled. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 38491,"Habanero Sauce 2 carrots, sliced 6 habanero peppers, seeds removed and sliced 2 teaspoons butter 2 teaspoons chopped garlic 2 tablespoons apple cider vinegar Salt and freshly ground black pepper 1 cup water Instructions: In a food processor, finely chop the carrots and habanero peppers. In a small saucepan heat the butter and add the chopped garlic. Then add the carrot and habanero mixture and saute until carrots are soft. While stirring add the apple cider vinegar and salt and pepper, to taste. Then add the water and simmer until mixture is thick enough for spreading. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 38492,"Chicken Taco Skillet with Vegetables 1 tablespoon olive oil Two 8-ounce boneless, skinless chicken breasts, such as Good & Gather? All Natural Boneless Skinless Chicken Breast, cut into 1-inch pieces Kosher salt and freshly ground black pepper 2 cloves garlic, minced 3 scallions, thinly sliced, white and green parts separated One 4.5-ounce can mild green chiles 1 tablespoon chili powder One 15-ounce can black beans, drained and rinsed One 10-ounce package baby spinach 1 medium ear corn, kernels cut from the cob 1/2 cup jarred salsa, plus more for garnish, optional 8 ounces shredded Cheddar (about 2 cups), such as Good & Gather? Shredded Sharp Cheddar Cheese Optional garnishes: fresh cilantro, sour cream or yogurt and hot sauce Warm tortillas, for serving Instructions: Heat the oil in a large cast-iron skillet over medium heat. Add the chicken, season generously with salt and pepper and cook, stirring often, until light golden, about 5 minutes. Add the garlic and scallion whites and cook, stirring occasionally so the garlic doesn't burn, until the garlic and scallions are softened, about 2 minutes. Stir in the green chiles and chili powder and cook for 1 minute. Stir in the black beans, spinach and corn. Top skillet with a lid and let the spinach wilt slightly, about 1 minute. Uncover and season with salt and pepper and stir in the salsa. Increase the heat to medium high and cook, stirring occasionally, until the spinach is completely wilted and the sauce gently simmers, 5 to 7 minutes. Top the chicken mixture with the Cheddar, then cover and cook until the cheese is fully melted, about 3 minutes. Top with the scallion greens and any other optional garnishes such as cilantro, sour cream, more salsa or hot sauce. Serve from the skillet with warm tortillas.
","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 38493,"Brown Stewed Tilefish 10 to 12 (1-inch thick) tilefish steaks Salt Freshly ground black pepper Vegetable oil 3 cups onions, sliced 1 cup scallions, chopped 2 cups tomatoes, chopped 2 tablespoons garlic, chopped 1 Scotch Bonnet pepper, seeded and minced 10 sprigs thyme 1/4 to 1/2 cup soy sauce 1/2 cup ketchup Water Instructions: Season the tilefish on both sides with salt and pepper. In a large saute pan over high heat, brown the fish on both sides in vegetable oil and then remove the fish from pan. In the same pan, saute the onions until they start to caramelize, then add scallions, tomatoes, garlic, Scotch Bonnet pepper and thyme. Saute for 4 to 6 minutes then add soy sauce and ketchup and stir to combine. Layer fish over onion mixture and then add just enough water to come half way up fish steaks. Season with salt and pepper to taste. Cover pan and simmer for 6 to 10 minutes or until fish is cooked through. Spoon sauce over fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38494,"Risotto Scampi Fra Diavolo 3 cups chicken stock One 28-ounce can diced tomatoes
1 pound large shrimp (25/30 count), peeled, deveined, tail on
5 tablespoons olive oil
2 teaspoons crushed red pepper flakes, plus more for garnish, optional Kosher salt and freshly ground black pepper 1 medium onion, diced
2 cups arborio rice
4 cloves garlic, minced
1/4 cup vodka
1/2 cup fresh parsley leaves, minced
2 tablespoons butter Grilled bread, for serving Instructions: Combine the chicken stock and diced tomatoes in a saucepan, bring to a simmer and keep at a simmer. Heat a large Dutch oven over high heat. In a bowl, toss the shrimp with 2 tablespoons of the olive oil, 1 teaspoon of the crushed red pepper and some salt. Add the shrimp in an even layer to the Dutch oven. Without stirring the shrimp, sear each side hard until golden brown and just barely cooked through, about 2 minutes a side. Transfer the shrimp to a baking sheet. Lower the heat to medium and add the remaining 3 tablespoons olive oil. Add the onion, some salt and pepper and the remaining 1 teaspoon crushed red pepper and saute until the onion is translucent, about 5 minutes. Add the rice, stir to coat and cook until lightly toasted, about 2 minutes. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the vodka, scraping the bits off the bottom. Simmer for 1 minute, then add 1 cup of the hot stock mixture and cook, stirring occasionally, until all the stock is absorbed. Continue to cook, adding the stock mixture a ladle at a time, until the rice is creamy but still somewhat firm in texture, 15 to 20 minutes. Add the shrimp and any accumulated juices to the pan. Add another ladle of the stock mixture, cover and gently simmer until the shrimp is perfectly cooked, 3 to 4 minutes. Add the parsley and butter and stir. Season with salt and pepper. Garnish with more crushed red pepper if desired and serve with grilled bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 38495,"Ful Medames with Eggs and Pita 1/4 cup extra-virgin olive oil, plus more for serving 2 cloves garlic, minced 1 onion, diced Kosher salt and freshly ground pepper 2 teaspoons ground cumin 2 14-ounce cans fava beans, drained and rinsed 1 small jalape?o pepper, seeded and roughly chopped 1 cup fresh parsley, plus torn leaves for topping 1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice 1 large tomato, diced 1/2 English cucumber, diced 4 large eggs 4 pieces pita, toasted and cut into wedges Instructions: Heat the olive oil in a large skillet over medium heat. Add the garlic and half of the onion; season with 1/2 teaspoon each salt and pepper and the cumin. Cook, stirring, until the onion is soft, about 3 minutes. Add the fava beans and 1 1/4 cups water to the skillet. Bring to a simmer and cook until the beans are tender, 6 to 8 minutes. Mash the beans slightly with a potato masher or a large serving fork, leaving some of the beans whole. Add an additional 1/4 cup water if the beans are too stiff; they should have the consistency of a thick stew. Combine the jalape?o, parsley, lemon zest and lemon juice in a food processor and pulse until fine. Stir the mixture into the beans and season with more salt and pepper. Stir together the remaining onion, the tomato and cucumber in a bowl. Bring a large pot of water to a gentle simmer. One at a time, crack each egg into a small bowl and gently slip into the simmering water. Cook until the whites are set and the yolks are cooked to the desired doneness, 3 to 5 minutes. Remove with a slotted spoon.
Divide the bean mixture among bowls. Top with the poached eggs and tomato-cucumber mixture; drizzle with olive oil and sprinkle with parsley. Serve with the pita wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 38496,"Slow-Cooker Queso 1 pound processed cheese (such as Velveeta), cut into large cubes 1 pound pepper jack cheese, shredded (about 4 cups) 2 cups whole milk 1 teaspoon ground cumin Tortilla chips, for serving Instructions: Combine the processed cheese, pepper jack, milk and cumin in a small slow cooker. Cook on low, 1 1/2 hours. Uncover and stir well until completely smooth. If the queso is still lumpy, cover and continue cooking on low, stirring every 15 minutes, until all the cheese is melted and smooth. Keep the slow cooker on warm. Serve the queso with chips.
","[Chardonnay, Riesling, Zinfandel, Tempranillo]" 38497,"Shrimp and Scallop Lasagna 12 lasagna noodles 3 tablespoons unsalted butter 1 small onion, finely chopped 2 cloves garlic, minced 3 tablespoons all-purpose flour 2 1/2 cups half-and-half 1 cup grated Romano 1/2 teaspoon salt 1/4 teaspoon pepper 3/4 pound sea scallops, cut in half or quartered if very large 3/4 pound medium shrimp, peeled and deveined 1/2 cup grated Parmesan Instructions: Preheat the oven to 375 degrees F. Spray a 13 by 10-inch aluminum foil pan with vegetable oil cooking spray. In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside. Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat. Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last 4 noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.) Tuck in any edges of the noodles so they're all coated with sauce. Top with the Parmesan. Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 38498,"Custard Cake with Caramelized Pineapple 3 1/2 cups mochiko (rice flour) 2 cups sugar 3 teaspoons baking powder 5 eggs 2 cups milk 1 (16-ounce) can coconut milk 1 teaspoon vanilla extract 1 stick (1/2 cup) butter, melted Caramelized Pineapples, recipe follows 1/2 cup butter 3/4 cup dark brown sugar 1 teaspoon vanilla extract 1 1/2 cups fresh pineapple, diced Instructions: Preheat oven to 350 degrees F. In a mixing bowl, sift dry ingredients well. Add remaining ingredients except melted butter. Mix until batter is well combined using a whisk. Fold in melted butter and pour into a 9 by 13-inch baking pan. Bake in preheated oven for 45 minutes or until golden brown. Cut into 3-inch squares and serve with Caramelized Pineapple. In a saucepan, melt butter and brown sugar. Add vanilla. Fold in diced pineapple and continue to cook until mixture has thickened. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 38499,"Panzanella Stuffed Heirloom Tomatoes 4 large heirloom multi-colored tomatoes, about 3 pounds Kosher salt and freshly cracked black pepper 1/2 red onion, very thinly sliced 3 tablespoons red wine vinegar, divided, plus more as needed 1/4 cup garlic flavored olive oil, plus more as needed 4 ounces thin grissini, broken into 1/2-inch pieces Instructions: Cut the top 1/4-inch off each tomato and reserve. With a serrated knife, cut the interior membrane away from the outside skin without cutting through completely; scoop the membrane and seeds out with a spoon and transfer to a strainer set over a bowl to drain. Season the hollowed tomatoes and the membrane in the strainer with salt and pepper. Put the onions in a small bowl and cover them with 2 tablespoons vinegar and a pinch of salt. Let stand 10 minutes; this will remove some of the raw sharp flavor of the onion. In a bowl, whisk together 1 tablespoon vinegar, the garlic oil and 1/4 cup of the drained tomato water. Season well with salt and pepper. Coarsely chop the drained tomato membrane and put in a mixing bowl. Drain the onions and add them along with the grissini pieces. Drizzle the dressing over the bowl and toss very well; season again and add more oil, tomato water and vinegar, as needed, to evenly moisten the stuffing. Stuff each tomato with 1/4 of the stuffing and garnish with the tomato tops. Chill until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 38500,"Neely's Chicken and Dumplings 1 whole chicken, cut into 8 pieces 6 cups chicken broth 1/2 bunch thyme 1 bay leaf 2 cups all-purpose flour Salt and freshly ground black pepper 1 tablespoon baking powder 1 cup heavy cream 2 tablespoons salted butter 1 tablespoon finely chopped parsley leaves 1 teaspoon finely chopped thyme leaves 1 tablespoon vegetable oil 1 large onion, chopped 2 carrots, peeled and sliced into 1/2-inch rounds 2 ribs celery, sliced into 1/2-inch rounds 3 cloves finely chopped garlic Instructions: In a very large saucepan or Dutch oven, add chicken, chicken broth, thyme, and bay leaf to cover. Turn on heat to low and let simmer for 20 minutes, until the chicken is cooked through. *Cook's Note: You'll want to poach the chicken on a low simmer and start with cold stock so the chicken cooks evenly. Once the chicken is cooked, transfer to a 13 by 9-inch casserole dish and let cool. Reserve broth and discard the thyme and bay leaf. When chicken has cooled, shred. Use your hands or a fork and make sure to get all the meat off the bone. Discard the skin and bones. Add flour, salt and pepper, to taste, and baking powder to a large bowl and whisk together. In a small saucepan, bring heavy cream, butter and herbs to a low simmer then add to the dry ingredients. Stir with a rubber spatula until combined. Using your hands, form dough into dumplings. Heat a large Dutch oven over medium heat and add oil. Once oil is hot, add onions, carrots, celery and garlic. Saute until soft, 3 to 4 minutes. Add reserved broth to Dutch oven with vegetables and add the chicken. Bring to a low simmer. Add dumplings 1 at a time into the simmering soup. Cover pan with a lid and cook for 25 minutes. Add salt and pepper, to taste, if necessary. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38501,"Grandma Lizzie's Cornbread Dressing Butter, for greasing pan 1/2 loaf white bread, cut into small cubes and toasted 1/2 medium onion, finely chopped 2 tablespoons turkey fat or butter, skimmed from pan drippings 1/2 Buttermilk Cornbread, recipe follows 1/4 pound saltine crackers, or about 1 sleeve crumbled 3 hard-boiled large eggs, peeled and chopped 4 cups turkey pan juices, chicken broth or low-sodium canned broth Salt and pepper 4 tablespoons corn oil or bacon drippings 3 cups self-rising white cornmeal 2 1/2 to 3 cups buttermilk, well shaken Instructions: Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch baking dish.
Place the bread cubes on a large baking sheet and toast in the oven until lightly brown, 30 minutes, turning once after 15 minutes. Set aside to cool. Raise the oven temperature to 450 degrees F.
In a medium skillet, saute the onions in the turkey fat until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the Buttermilk Cornbread, toasted bread cubes and cracker crumbs. Add the onions and eggs and toss with a fork until mixed. Add 3 cups of the broth and mix it well, adding more as needed to make a very moist but not soupy dressing. Season with salt and pepper. Bake in the prepared pan until slightly browned, about 15 minutes. Preheat the oven to 450 degrees F.
Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet and place over medium-high heat. Put the cornmeal in a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 38502,"Arugula Salad with Steak, Shaved Parmesan and Lemon Vinaigrette 6 cups arugula 4 (4-ounce) cooked steaks, sliced 1/3 cup thinly sliced red onion 1 green bell pepper, seeded and thinly sliced 1/4 cup fresh lemon juice 3 tablespoons olive oil 1 tablespoon honey mustard 1 teaspoon finely grated lemon zest Salt and ground black pepper 1/2 cup shaved Parmesan (use a vegetable peeler to shave a block of cheese) Instructions: Arrange arugula on a serving platter. Top with steak slices, red onion and bell pepper. Combine lemon juice, olive oil, honey mustard, and lemon zest. Season, to taste, with salt and black pepper. Toss with salad greens. Top with shaved Parmesan just before serving. ","[Cabernet Sauvignon, Pinot Noir, Chianti, Tempranillo]" 38503,"White Bean Cassoulet 1/2 cup olive oil 10 cloves garlic, diced 1 medium white onion, diced 2 carrots, diced 4 stalks celery, diced 1 herb bouquet tied with kitchen string: 4 stems fresh rosemary, 8 stems fresh oregano, 10 stems fresh thyme 1 dried bay leaf 2 cans cannellini beans, or 3 cups prepared white beans 2 quarts chicken stock 4 links spicy cooked chicken Italian sausage, sliced, recipe follows 1/2 cup Spinach Pesto, recipe follows Garlic-Parmesan Crostini, recipe follows 1/4 cup olive oil 1/2 teaspoon salt 6 spicy chicken Italian sausage 1/2 pound spinach leaves 5 cloves garlic, smashed and minced 1/2 cup toasted pine nuts 1 1/2 cups extra-virgin olive oil 3/4 cup grated Parmesan 1 teaspoon kosher salt 1/4 teaspoon fresh white pepper 1/2 cup olive oil 1 French style baguette, cut into 24 (1/2-inch thick) slices 10 cloves garlic, minced 1/2 cup shaved Parmesan Instructions: Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges. Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour. Stir in sausage and allow to cook for 10 more minutes. Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl. Serve with Garlic-Parmesan Crostini. Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/4-inch slices. Combine all ingredients in a food processor and puree until smooth. Preheat the oven to 400 degrees F. Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 38504,"Whole Wheat Israeli Couscous with Ratatouille, Mozzarella and Balsamic Vinaigrette 1/2 cup balsamic vinegar Kosher salt and freshly ground black pepper 3/4 cup olive oil 1 Japanese eggplant, halved lengthwise 1 yellow squash, sliced 1/4-inch thick lengthwise 1 red bell pepper, stemmed, seeded and quartered 1 yellow bell pepper, stemmed, seeded and quartered 1 zucchini, sliced 1/4-inch thick lengthwise 2 cups Israeli couscous 1 pint grape or cherry tomatoes, halved 1/4 cup fresh basil leaves, torn 2 tablespoons fresh oregano leaves 1 pound fresh mozzarella, finely diced 1/4 cup fresh parsley leaves Instructions: Whisk together the vinegar with some salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Place the eggplant, bell peppers, and zucchini in a large shallow baking dish, add half the vinaigrette, cover and let marinate for 30 minutes at room temperature. Preheat a grill to medium-high heat. Bring a large pot of water to a boil, add 2 tablespoons kosher salt and the couscous and cook until al dente, about 8 minutes. Drain well and rinse quickly with cool water, drain again and transfer to a bowl. Remove the vegetables from the marinade, season with salt and pepper and grill until just cooked through, 2 to 3 minutes per side. Transfer the vegetables to a cutting board and coarsely chop. Add the grilled vegetables, tomatoes, basil and oregano to the couscous. Add the remaining vinaigrette, season with salt and pepper and toss. Top with the mozzarella and parsley leaves. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 38505,"Bocconcini Salad 2 cups cherry tomatoes 1 pound bocconcini (small mozzarella balls) 1 tablespoon chopped fresh oregano or basil, plus whole leaves for garnish 2 garlic cloves, minced 1/4 cup olive oil Salt and pepper Instructions: Slice each of the cherry tomatoes in half and toss in a bowl with the bocconcini, herbs, garlic, oil, salt, and pepper. Serve on a platter with herb leaves. ","[Prosecco, Pinot Grigio, Vermentino, Sauvignon Blanc]" 38506,"Granny Twichell's Secret Chocolate Cupcake Recipe 10 ounces semisweet chocolate, broken into 1/2-ounce pieces 1 cup heavy cream 2 ounces unsweetened chocolate, broken into 1/2-ounce pieces 5 large eggs 1/2 cup granulated sugar 1 teaspoon pure vanilla extract 3/4 cup cake flour 1/2 teaspoon baking soda 2 cups semisweet chocolate chips Icing, recipe follows 1/2 cup heavy cream 6 ounces semisweet chocolate, broken into 1/2-ounce pieces Instructions: Preheat the oven to 325 degrees Fahrenheit. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 10 ounces semisweet chocolate, 1 cup heavy cream and 2 ounces unsweetened chocolate in the top half of the double boiler. tightly cover with plastic wrap. Allow to heat for 8 minutes. Remove from the heat and stir until smooth. Set aside until needed. Place the eggs, sugar and vanilla extract in the bowl of an electric mixer fitted with a paddle. Beat on medium until lemon-colored and slightly thickened, about 4 minutes. Add the melted chocolate mixture and beat on medium for 15 to 20 seconds more. Add the cake flour, baking soda and chocolate chips, and beat on low for 10 seconds. Increase to medium and beat for an additional 10 seconds. Remove the bowl from the mixer. Use a rubber spatula and thoroughly combine the batter. Evenly divide the mixture into 18 bake cups that have already been positioned into muffin tins, filling the cups to within 1/4 below the rim. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove from the oven and allow to cool to room temperature. Heat 1/2 cup heavy cream in a 1 1/2-quart saucepan over medium-high heat. Bring to a boil. Place 6 ounces semisweet chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. One at a time, dip the top of each of Granny's cupcakes into the chocolate icing. Sprinkle the grated white chocolate over the icing on each cupcake, and refrigerate for 30 minutes to set the icing. Allow the cupcakes to come to room temperature for 15 to 20 minutes before serving. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Zinfandel]

" 38507,"Asparagus Ice Cream 2 pounds asparagus Kosher salt 6 large egg yolks 1/4 to 1/2 cup sugar 1 1/3 cups whole milk 1/4 cup heavy cream Instructions: Cut the top 2 to 3 inches from each asparagus stalk; reserve the bottoms for another use. Fill a large bowl with ice water. Bring a pot of salted water to a boil. Add the asparagus tops and cook until bright green, 2 to 3 minutes. Drain and plunge into the ice water, then drain well and transfer to a blender; set aside. Whisk the egg yolks and sugar in a medium bowl. Heat the milk and cream in a saucepan over medium heat until it just boils. Remove from the heat and gradually add the yolk mixture, whisking constantly. Return the pan to the heat and cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the spoon and a thermometer registers 170 degrees F, about 10 minutes (do not let the custard boil). Transfer the custard to the blender with the asparagus and puree until smooth, 1 to 2 minutes. Cool completely, then strain through a fine-mesh strainer. Freeze the asparagus custard in an ice cream maker according to the manufacturer's instructions. Use two spoons to shape the ice cream into quenelles (oval-shaped scoops). ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 38508,"Quick and Easy Minestrone 1 tablespoon olive oil, plus more for serving One 8-ounce can corn kernels, drained 2 tablespoons tomato paste 1/2 teaspoon dried rosemary, chopped 1/4 teaspoon dried oregano 1 quart chicken broth One 14-ounce can diced tomatoes 3/4 cup small pasta, such as small shells One 14-ounce can white beans, drained, reserving half of the liquid 1 teaspoon soy sauce Kosher salt and freshly ground black pepper One 14-ounce can cut green beans, drained Instructions: Heat the oil in a medium pot over medium-high heat. Add the corn and cook, stirring occasionally, until it starts to brown slightly, about 3 minutes. Add the tomato paste, rosemary and oregano and cook, stirring constantly, until the tomato paste begins to darken in color, about 1 minute. Slowly whisk in the chicken broth until the paste is smooth and incorporated into the liquid. Add the whole can of diced tomatoes (including the liquid), and bring the mixture to a boil. Stir in the pasta, the white beans and reserved liquid and the soy sauce. Season with salt and pepper. Cook until the pasta is al dente, 7 to 8 minutes, stirring in the green beans during the last 2 minutes of cooking. Serve in individual bowls with a little oil drizzled on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 38509,"15-Minute Stir-Fried Steak Tacos 1 pound skirt steak 1 tablespoon chili powder 1/2 teaspoon dried oregano 1/4 teaspoon sugar Kosher salt and freshly ground black pepper Eight 6-inch corn tortillas 1 tablespoon vegetable oil 1 medium red onion, halved and cut into 1/4-inch-thick slices
Sour cream, guacamole, salsa verde, pico de gallo and shredded Mexican-blend cheese, for serving Instructions: Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3-inch-thick strips. Toss the steak in a medium bowl with the chili powder, oregano, sugar, 3/4 teaspoon salt and a few grinds of pepper. Heat a large nonstick skillet over high heat. Meanwhile, wrap the tortillas in a clean dishcloth, and microwave at 100 percent for 1 minute. Let sit, wrapped in the dishcloth, until ready to serve. When the skillet is hot, add the oil. Add the seasoned steak in an even layer. Don't stir for 2 minutes, then give the steak a good stir and let cook until browned, about 1 1/2 minutes more. Transfer the steak to a medium bowl. Immediately add the onions to the skillet, and stir until brown and slightly softened, about 1 1/2 minutes; transfer to the bowl with the steak, and stir to combine. Set up a taco bar with the steak and onions, wrapped tortillas, sour cream, guacamole, salsa verde, pico de gallo and cheese. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 38510,"Turkey Burger Extra-virgin olive oil 1 onion, cut into 1/4-inch dice Kosher salt 2 cloves garlic, smashed and finely chopped
1 1/2 pounds ground turkey 1/4 cup soy sauce 1 tablespoon sambal oelek, optional 1-inch piece fresh ginger, peeled and grated One 8-ounce can water chestnuts, drained and coarsely chopped
1/2 bunch fresh cilantro leaves, finely chopped 4 slices Cheddar 4 seeded burger buns 1/4 cup mayo mixed with 2 teaspoons sambal oelek 4 slices beefsteak tomatoes 4 slices raw red onion Butter lettuce Instructions: Preheat the oven to 200 degrees F to keep the first batch of burgers warm. For the burgers: Coat a large saute pan with olive oil. Add the onions, season with salt and bring to a medium-high heat. Cook the onions until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 1 to 2 minutes. Turn off the heat and let cool. In a large mixing bowl, combine the turkey, soy sauce, sambal oelek, ginger, water chestnuts, cilantro and the cooked onions and garlic. (Reserve the onion pan to cook the burgers in later.) Add one-quarter to one-half cup water; this will help the burgers stay nice and moist. Using your hands, squish everything together until they are really well combined. Make and cook a little tester patty to be sure that the turkey is really well seasoned. Re-season if needed. If the burger is missing salt add more soy or just give a little sprinkey dink of salt. When the burger mix is seasoned appropriately, form the mix into 4 equal size patties. Coat the saute pan with new olive oil and bring to a medium-high heat. Place the burgers in the pan. Be sure not to crowd the pan, if you need to work in batches go ahead! Cook the burgers for 5 to 6 minutes on each side. Place the cheese, if using, on the burger and cook for 1 more minute. Toast the buns in a broiler or toaster. Schmear each side of the bun lightly with the sambaal mayo. Put a burger on each of the bottom buns and top each burger with tomato, onion and lettuce. Close up each burger, give each one a little squish and eat em' up! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 38511,"Minestrone Soup with Sweet Sausage 3 tablespoons EVOO 3/4 cup broken spaghetti or linguine 1 pound sweet Italian sausage, bulk or cut from casing 1 carrot, chopped 1 bulb fennel, chopped 4 cloves garlic, sliced or chopped 1 onion, chopped Salt and freshly ground pepper One 14-ounce can cannellini beans, drained One 14-ounce can garbanzo beans, drained 8 cups Chicken Poaching Liquid, recipe follows, or store-bought chicken stock 2 plum tomatoes A few sprigs fresh rosemary, leaves stripped and chopped
A few sprigs fresh thyme, leaves stripped and chopped Grated Parmigiano-Reggiano, to pass at the table Ciabatta rolls, for serving One 4-pound whole chicken 2 bay leaves 2 carrots, quartered 2 ribs celery, quartered 1 lemon, sliced 1 large onion, quartered with root end attached A few black peppercorns A few stems fresh rosemary A few stems fresh thyme Salt Instructions: Heat 1 tablespoon EVOO in a soup pot over medium heat. Add the pasta and toast until deep golden, nutty and fragrant, then remove the pasta and reserve. Add the remaining 2 tablespoons EVOO and raise the heat a bit. Add the sausage and cook until browned, then transfer the sausage to a plate. Add the carrots, fennel, garlic and onions, and season with salt and pepper. Cook until tender, about 10 minutes. Return the sausage to the pot and add the beans and Chicken Poaching Liquid. Using the large holes of a box grater, grate the tomatoes into the soup. Add the rosemary and thyme, and season with salt and pepper. Simmer the soup to combine the flavors. Return the soup to a boil, stir in the toasted pasta and cook until al dente. Ladle the soup into shallow bowls and top with the cheese. Serve with ciabbatta rolls. Cook's Note: If you are not serving the soup immediately, cool and store it in the refrigerator before adding the pasta. Return it to a boil and cook the pasta as directed. Place the chicken in a pot and add the bay leaves, carrots, celery, lemons, onions, peppercorns, rosemary, thyme and some salt. Cover with water and bring to a boil. Reduce the heat to a simmer and poach the chicken for 1 hour. When the chicken is cool enough to handle, discard the skin and bones and separate the meat into bite-size pieces. Strain the stock and reserve. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 38512,"Roasted Squash and Asparagus 2 1 /2 pounds acorn and butternut squash (whatever kinds of squash are available), seeded and cut into 1/2-inch rings 2 teaspoons olive oil Coarse grained salt and cracked black pepper 1 bunch asparagus, cleaned Instructions: Preheat oven to 450 degrees F. Place squash rings in a plastic bag with olive oil, salt and pepper. Shake until well coated. Place on a baking sheet in a single layer. Cook, turning once until squash is softened and almost cooked through, about 25 minutes. About halfway through cooking, add the asparagus and continue roasting until all are tender. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38513,"S'Mores Sundaes 8 graham crackers, crushed or broken 2 pint rocky road ice cream 1 cup hot fudge sauce, from dessert topping aisle of market Store bought prepared whipped cream in a spray canister Chopped nuts and red cherries, optional Instructions: Place crushed grahams in the bottom of dessert bowls or sundae dishes. Top with rocky road ice cream, 2 big scoops for each dessert. Heat hot fudge in microwave and pour over ice cream. Top with whipped cream, nuts and a cherry. ","[Chardonnay, Riesling, Moscato, Merlot]" 38514,"Spicy Red Curry Chicken and Rice 2/3 cup unsweetened coconut milk 2 to 3 teaspoons Thai red curry paste 1 tablespoon Asian fish sauce 3 tablespoons vegetable oil, divided 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks Salt and freshly ground black pepper 1/2 pound shiitake mushrooms, stemmed, caps quartered 1 tablespoon very finely chopped fresh ginger 2 large garlic cloves, very finely chopped 1/2 cup water Toasted peanuts and cilantro leaves, for garnish Steamed rice and lime wedges, for serving Instructions: In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined. Heat a large skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes. Transfer the chicken to a plate and pour off the fat in the skillet. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the shiitake caps and stir-fry over high heat until lightly browned, about 5 minutes. Stir in the ginger and garlic, stir-fry for 1 minute. Add the chicken, red curry mixture and the water and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked through. Transfer the chicken and curry sauce to a serving bowl and garnish with peanuts and cilantro. Serve immediately with rice and lime wedges. ","[Grenache, Pinotage, Tempranillo, Barbera]" 38515,"Clams Casino 2/3 cup chopped green bell pepper 1/2 cup chopped red bell pepper 1/2 cup chopped shallots 1 tablespoon chopped garlic 1 cup butter 1 teaspoon sea salt 1/2 teaspoon fresh ground pepper and a pinch of cayenne pepper 1/2 cup chopped parsley 2 tablespoons lemon juice 1/4 cup bread crumbs 5 strips of double cut bacon, partially cooked 24 topneck clams on the half shell, arranged on a bed of rock salt Instructions: Saute the peppers, shallots and garlic in a medium saute pan briefly in 2 tablespoons of the butter to soften slightly (1 minute maximum). Season this mixture with salt, cayenne and fresh pepper and remove to a plate to cool off. Blend the butter, the cooled off vegetables, parsley and lemon juice in a bowl. Dab a generous amount of this butter mix on each clam, sprinkle with fresh bread crumbs and top with a small piece of bacon. Run under the broiler to heat the clams and brown the bacon. You could also bake the clams in a 425 degree oven for 5 minutes to obtain the same result. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 38516,"North Indian Chicken Curry 1 whole chicken, skin removed, cut into 12 pieces 3 tablespoons salt, divided 4 teaspoons ground black pepper, divided 1/4 cup ghee or clarified butter 4 cups sliced onions 3-4 tablespoons sugar 3 tablespoons minced garlic 3 tablespoons minced ginger 2 tablespoons minced green jalapeno chili 1 bay leaf 2 tablespoons Garam Masala, recipe follows 4 cups diced tomatoes 1 tablespoon tomato paste 4 cups boiling potatoes, 2-inch cubes 6 cups chicken stock, divided 1 tablespoon black peppercorns 1/2 tablespoon whole cloves 1 tablespoon plus 1/2 teaspoon cardamom seeds 3 tablespoons cumin seeds 3 tablespoons coriander seeds 4 (3-inch) cinnamon sticks 1/4 cup dried red chiles 1/2 tablespoon freshly grated nutmeg 1/2 cup turmeric Instructions: Season chicken with 1 tablespoon of salt and 1 teaspoon black pepper. Set aside. In a large saucepan, heat the ghee. Stir-fry the onions until glossy. Season with the remaining 2 tablespoons salt, 2 teaspoons black pepper and sugar. Continue to stir-fry until soft but do not allow to brown. Add the garlic, ginger, jalapeno, bay leaf, and garam masala. Stir-fry for 1 to 2 minutes until spices bloom and become aromatic. Add the reserved seasoned chicken pieces, tomatoes, tomato paste, potatoes, and 4 cups of chicken stock. Slowly bring to a boil, stirring occasionally. When mixture comes to a boil, lower to a simmer and cook until chicken pieces are done, about 30 minutes. Add more chicken stock as necessary. Taste and adjust seasoning with salt, pepper, and sugar. In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg and turmeric. Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 38517,"Pear Bread 1/2 cup (1 stick) unsalted butter, softened, plus more for greasing 2 cups (spoon and sweep) all-purpose flour 1 cup granola 1 tablespoon baking powder 1/3 cup sugar 1/2 teaspoon salt 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon cinnamon 1/2 cup brown sugar, packed 2 eggs, room temperature 2/3 cup milk 2 ripe pears, cut into 1/2-inch chunks 1 cup toasted nuts (optional) 1 cup confectioners' sugar 3 tablespoons heavy cream 1 tablespoon pear brandy (or rum) 1/2 teaspoon vanilla 2 tablespoons unsalted butter, melted Pinch salt Instructions: Making the bread: Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan with butter.
In a large bowl, whisk together the flour, granola, baking powder, sugar, salt, and spices.
Cream together the butter and brown sugar, until light and fluffy. Add the eggs one at a time, scraping down the bowl after each one. Alternate adding the flour and milk, in 3 additions, mixing just to incorporate after each addition. Fold in the pears and nuts, if using.
Spread the batter evenly into the prepared pan.
Bake for about 1 hour 15 minutes, or until a tester comes out clean.
Remove from pan and cool to room temperature.
Make the icing: In a small bowl combine all the ingredients until smooth.
Spread over the top of the cooled bread.
Enjoy. Makes a great breakfast. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 38518,"SPAM Sandwich 2 tablespoons olive oil 2 onion slices
2 slices sourdough bread
1 tablespoon unsalted butter
3 slices SPAM (about 1/4-inch thick)
Mayonnaise or mustard, for serving
5 or 6 pickle slices
Lettuce, tomato or pickled jalapenos, optional
Serving suggestion: fries Instructions: In a saute pan, heat oil and saute onions until caramelized, 5 to 10 minutes. Toast bread, either on the grill top or toaster. In a pan with butter, cook SPAM until browned, about 5 minutes per side. Spread your favorite sandwich spread (mustard or mayo) on your toast; I prefer a nice spicy brown mustard. Add SPAM, grilled onions and pickle slices. Add lettuce and tomato or pickled jalapenos if it floats your boat. Sometimes you can switch it up and use RAW ONION, instead of grilled. Go crazy! It's your SPAM; do what you want. Serve with American fries and a cold PBR. YES! AMERICA! ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 38519,"Grilled Savory Taco Chicken Pizza with Guacamole and Lime Chipotle Salsa 1 (1-pound) chicken breast, boneless, skinless 1/4 cup canola oil, plus more for brushing dough 2 to 3 tablespoons Big Daddy's Taco Rub, plus more for seasoning, recipe follows 1 (16-ounce) tube pizza dough, store-bought Flour, for work surface 1 cup shredded mozzarella 1 cup shredded sharp Cheddar 1 cup Guacamole, recipe follows 1 cup Lime Chipotle Salsa, recipe follows 1/2 cup sour cream 1/4 cup chopped fresh cilantro leaves 1 tablespoon freeze-dried onions 1 tablespoon freeze-dried garlic 1 teaspoon freeze-dried oregano 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon coarsely ground black pepper 1 teaspoon cayenne 1 teaspoon ground cumin 1 tablespoon salt 1 tablespoon chili powder 1 avocado, halved, pitted and flesh diced small 1 lime, juiced 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1 tablespoon finely diced red onions Salt and freshly ground black pepper 2 plum tomatoes, finely diced 1 lime, juiced 1/4 cup chopped scallions 2 to 3 chipotle peppers in adobo, finely chopped 1/4 cup finely diced red onion Salt and freshly ground black pepper Honey, if needed Instructions: Preheat grill to medium-high heat. Pound out chicken breast between 2 pieces of plastic wrap and place in a shallow dish. Combine the oil and Taco Rub in a small bowl and sprinkle over the chicken. Let marinate for 30 minutes. Grill chicken on both sides until cooked through, about 8 minutes total. Transfer to a cutting board and allow to cool. Dice chicken into bite-sized pieces and set aside. Cut pizza dough into 3 even pieces. On a lightly floured work surface, roll out each piece until it's very thin. Brush the dough with olive oil and lightly dust with Taco Rub. Grill on both sides until crisp and set aside. In a medium bowl, mix mozzarella and Cheddar cheeses. Evenly distribute 1/3 of the mozzarella and Cheddar cheese mixture on each pizza. Then top with 1/3 of the diced chicken. Return pizzas to the grill, cover and cook until cheese is bubbly and melted. Remove from grill. and place on serving plates. Top the pizzas with Guacamole, and Lime Chipotle Salsa, in desired amounts. Dollop sour cream on top and garnish with chopped cilantro. In a small bowl, mix all ingredients together and reserve. Can be stored, covered, up to 1 month in a sterilized container. Mix all ingredients together in a small bowl.; In medium bowl, mix all ingredients and set aside. Drizzle in honey, to taste, if salsa is too hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 38520,"Pork and Cabbage with Wild Rice and Spiced Apple 1 cup wild rice blend 1/2 head red cabbage, cored and cut into 1-inch pieces (about 5 cups) 2 cloves garlic, thinly sliced 1 tablespoon plus 1 1/2 teaspoons olive oil 1 tablespoon plus 1 teaspoon apple cider vinegar Kosher salt and freshly ground black pepper 1 1/4 pounds pork tenderloin, trimmed 1 teaspoon apple pie spice 4 teaspoons country Dijon mustard 3 tablespoons chopped fresh parsley 2 red apples, cored and cut into slices 1/2 cup reduced-fat sour cream Four 6-ounce glasses reduced-fat milk, for serving Instructions: Position an oven rack in the top third of the oven and preheat to 425 degrees F. Prepare the wild rice as per package instructions (discarding any included flavor packets). Keep warm and set aside. Meanwhile, toss the cabbage, garlic, 1 tablespoon of the oil, 1 tablespoon of the vinegar, 1/4 teaspoon salt and a few grinds of pepper together on a baking sheet. Spread out leaving room for the pork tenderloin in the center. Sprinkle the pork with 3/4 teaspoon of the apple pie spice, 1/2 teaspoon salt and a few grinds of pepper. Heat the remaining 1 1/2 teaspoons oil in a large nonstick skillet. Add the pork and cook, turning as needed, until brown on all sides, about 5 minutes. Place on the baking sheet and brush the top and sides of the pork with 2 teaspoons of the mustard. Roast until the cabbage is tender and the internal temperature of the pork registers 145 degrees F on an instant-read thermometer, 25 to 30 minutes. Transfer the pork to a cutting board to rest for a few minutes and then slice. Toss the parsley with the cabbage. Toss the apples with the remaining 1/4 teaspoon apple pie spice. For the sauce, stir together the sour cream and the remaining 2 teaspoons mustard and 1 teaspoon vinegar. Divide the rice, cabbage, pork and apples evenly among four dinner plates. Spoon the sauce over the pork. Serve each with a glass of milk. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38521,"Eggplant Roll-Ups 1 large, firm eggplant Salt and pepper Grill seasoning blend (recommended: McCormick Montreal Seasoning) 1 cup semi-soft garlic and herb cheese (recommended: Alouette or Boursin) 1 cup semi-soft garlic and herb cheese (recommended: Alouette or Boursin)
1 cup ricotta cheese 1/2 cup freshly grated Parmigiano, a couple of handfuls
A few grinds black pepper 6 to 8 soft sun-dried tomatoes, chopped (tender sun-dried tomatoes are available in small pouches in produce department) 2 cups arugula leaves, chopped 1 cup basil leaves, chopped Instructions: Heat a grill pan over high heat. Thinly slice the eggplant, a minimum of 18 slices. Season with salt, pepper and grill seasoning blend. Grill the thin slices to tenderize the eggplant, 2 to 3 minutes on each side or until cooked through. Combine the cheeses, black pepper and sun-dried tomatoes. Top each slice of cooked eggplant with a dab of cheese and some arugula and basil then roll up. The eggplant roll ups should have a few greens sticking out of both ends. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 38522,"Potato Crusted Red Snapper 6 (6-ounce) red snapper fillets 5 Idaho potatoes, peeled and grated 1/2 cup melted butter 1 tablespoon salt 3/4 tablespoon freshly ground black pepper 1 cup grated Asiago 1 tablespoon finely minced lemon zest Instructions: Preheat oven to 425 degrees F. Bring a large pot of lightly salted water to boil. Add grated potatoes, boil for 30 seconds, and then drain. Plunge into an ice bath and drain immediately. Spread the potatoes on a plate or baking sheet to dry. Toss with the melted butter, salt, pepper, cheese, and lemon zest. Coat each filet with potato, lightly pressing with fingertips. Place the fish on a lightly oiled baking sheet and roast for 15 to 20 minutes in the oven until lightly browned and cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38523,"Stuffed Pepper 1 pound shredded mozzarella 1 pound shredded monterey jack 1/2 pound goat cheese 1/2 pound yellow onion shredded and Sauteed 1 roasted red pepper peeled and diced 1/2 bunch cilantro, chopped 1/4 cup roasted garlic paste 6 to 8 poblano peppers charred, peeled, seeds removed 1 cup bread crumbs 1 egg mixed with 1 tablespoon water Equal amounts cornmeal and flour Tomatillo sauce, recipe follows Black bean salad, home made or store bought Pico de Gallo, home made or store bought Sour cream, as a garnish 1 pound tomatillos 1 shallot 2 cloves garlic 1/2 bunch cilantro Salt and pepper Instructions: Mix all ingredients well, and add 1 cup bread crumbs to bind ingredients. Stuff peppers. Place peppers in egg wash then dip in cornmeal and flour mixture. Lightly fry until crisp. Then bake in a preheated 400 degree F oven for 5 minutes. Put the tomatillo sauce on plate, and then place the pepper over the sauce. The black bean salad should be on one side and Pico di Gallo on the other. Drizzle with sour cream and serve. Wash and peel skin of tomatillo and place under broiler until cooked through. Place in blender with shallot, garlic cloves, cilantro, salt, and pepper, to taste. Puree. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 38524,"Mornay Sauce 3 tablespoons butter 3 tablespoons flour 2 cups milk Salt Freshly ground white pepper Pinch of nutmeg 1/2 cup grated Parmigiano-Reggiano cheese Instructions: In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the and whisk in the cheese. Serve hot ","[Chardonnay, Pinot Gris, Chianti]" 38525,"Grilled Chicken Caesar Salad 2 large egg yolks 2 tablespoons Dijon mustard Juice from 1 lemon 2 to 3 teaspoons Worcestershire sauce 4 cloves garlic, crushed 1 teaspoon anchovy paste Salt and ground black pepper 2 tablespoons olive oil 4 boneless, skinless chicken thighs Salt and ground black pepper 1 tablespoon smoked paprika 1/2 cup grated Parmesan 1/2 cup grated Romano cheese 4 romaine lettuce hearts, sliced in half lengthwise 1 tablespoon olive oil Instructions: For the dressing: Combine the egg yolks, mustard, lemon juice, Worcestershire sauce, garlic, anchovy paste and some salt and pepper in a food processor. With the processor running, slowly add the oil until the dressing is thick and creamy. For the salad: Preheat the oven to 375 degrees F. Heat a grill pan over medium-high heat. Sprinkle the chicken with salt and pepper and dust with the paprika. Brown the chicken on the grill pan on both sides, then transfer the chicken to a baking sheet. Roast in the oven until cooked through, 15 to 18 minutes. Slice the chicken into strips. Heat a nonstick skillet over medium-low heat. Combine the Parmesan and Romano cheese in a bowl. Using a tablespoon, make a few piles of cheese in the skillet. Let the cheese melt, and then flip the crisps. Cook until lightly browned on both sides. Place the cheese crisps on a paper towel. Wipe out the grill pan and heat it over medium-high heat. Brush the romaine hearts on both sides with the olive oil. Grill the romaine hearts in batches, turning once, until just charred. To serve: Place 2 romaine hearts on each plate side by side, top with a few chicken strips, drizzle with the dressing and garnish with the cheese crisps. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 38526,"Chicken Pepian 1 pound fresh tomatillos 1 large poblano pepper (about 2 1/2 to 3 ounces), seeded and cut into 4 pieces 2 tablespoons olive oil 1/2 cup raw unsalted pumpkin seeds 5 peppercorns 2 whole allspice 1/2 teaspoon whole cumin seed 1 medium onion, chopped 4 cloves garlic, minced 1 cup chopped fresh cilantro leaves, plus 1/4 cup for garnish 1 cup low-sodium chicken broth 1 medium (2-inch) jalapeno pepper, seeded and roughly chopped 1/2 teaspoon salt 4 (6-ounce) boneless skinless chicken breast halves, pounded to 1/2-inch thickness Lime wedges Instructions: Preheat the broiler. Remove papery outer layer from tomatillos then rinse them in warm water to remove some of their natural stickiness. Pat dry, then cut into quarters. Toss tomatillos and poblano with 2 teaspoons of the oil, place on a baking sheet and broil until charred, about 10 minutes. Heat a large saute pan over medium heat. Add pumpkin seeds, peppercorns, allspice, and cumin and toast until pumpkin seeds are fragrant, 3 to 4 minutes. Transfer to a plate. In same saute pan, heat 2 teaspoons oil over medium heat. Add onions and cook until soft and translucent, about 5 minutes, add the garlic and cook for 1 minute more. Place tomatillos, poblano, onions and garlic, cilantro, chicken broth, jalapeno, toasted seeds and spices and salt in a blender and blend on high until totally smooth, about 30 seconds. Heat the remaining 2 teaspoons olive oil in skillet and cook the chicken until browned on both sides and nearly cooked through, about 5 minutes per side. Add pepian sauce to skillet, covering chicken pieces. Bring to a simmer and cook an additional 3 to 5 minutes, until chicken is cooked through. Serve chicken topped with sauce and garnished with cilantro and lime wedges. Excellent source of: Protein, Niacin, Vitamin B6, Vitamin C, Vitamin K, Iron, Phosphorus, Potassium, Selenium Good source of: Fiber, Vitamin A, Thiamin, Riboflavin, Pantothenic Acid, Copper, Magnesium, Manganese, Zinc ","[Syrah, Tempranillo, Garnacha, Barbera]" 38527,"Tartello with Raveggiolo and Mixed Greens 1 pound all-purpose flour (about 3 1/2 cups), plus more for the work surface 4 large eggs 1 tablespoon olive oil 1/2 egg shell full of cold water (about 2 tablespoons) Kosher salt 2 bunches Swiss chard, tough ribs and stems removed
2 bunches spinach 3 to 4 cups raveggiolo cheese, drained 1 cup freshly grated Parmesan Dash of freshly grated nutmeg 1 large egg Freshly ground black pepper 1 stick (8 tablespoons) butter 8 fresh sage leaves Freshly grated Parmesan Instructions: For the pasta: Pile the flour into a large mound on your work surface. Make a well in the center and add the eggs. Use a fork to whisk them together in the well. Once blended, keep whisking the eggs and slowly whisk in the edges of the flour. Use your hands to fold the eggs and flour all together. While still loose, drizzle in the olive oil and water. Keep kneading together until the dough is smooth, elastic and warm. Wrap the dough in a clean kitchen towel and let rest while you make the filling. For the filling: Bring 2 pots of water to a boil. Add salt. Break the Swiss chard leaves in half and add them to one pot of boiling water. Cook for 3 minutes. Add the spinach to the second pot of boiling water and cook for 5 minutes. Drain the Swiss chard and spinach well and squeeze out all the water until dry. Chop the leaves very fine. Add to a large mixing bowl along with the raveggiolo cheese, Parmesan, nutmeg, egg and some pepper. Mix together well.
Cut the pasta dough into 4 equal pieces. Roll one piece through a pasta machine, beginning at the widest setting and working your way down. You want the pasta about 1/4-inch thick and in a long but rectangular sheet. Flour your work surface, then lay the pasta sheet on the surface. Drop tablespoonfuls of filling onto the pasta in a row along the bottom quarter of the sheet, leaving a 2-inch space between each tablespoon of filling. Trim the edges with a pasta cutter to make the sheets even. Lightly moisten the edges of the pasta sheet with water. Fold the top half of the dough over the filling. Use your fingers and the side of your hand to press the seams closed and seal the space between each mound of filling. Press the edges closed. Use the pasta cutter to trim into ravioli. Roll out the remaining 3 sheets of pasta. Add the filling and cut into ravioli.
For the sauce: Melt the butter in a large saute pan. Add the sage and cook until just crisp and fragrant.
Bring a large pot of water to a boil. Add the ravioli in batches, about 10 at a time, and cook until they float, about 1 1/2 minutes per batch. Add the cooked ravioli to the butter sauce, toss gently and add Parmesan to taste.
","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 38528,"Disney Princess-Inspired Cupcakes 4 sticks (2 cups) unsalted butter, at room temperature 8 cups confectioners' sugar
1/4 cup milk
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
Pink, blue, red, yellow, green and turquoise gel food coloring, for the frosting
12 cupcakes (unfrosted)
Gold sanding sugar, for garnish 2 large pink edible sugar flowers
2 small white edible sugar flowers
Blue and white snowflake sprinkles, for garnish White rock candy, for garnish
4 edible purple sugar shells Edible green sugar pearls, for garnish
2 large red edible sugar roses Edible white sugar pearls, for garnish
2 gold crown sprinkles 4 edible sugar eyeballs
4 edible gold triangles 2 edible blue sugar jewels
Instructions: For the cupcakes and frosting: Add the butter to a stand mixer fitted with a paddle attachment and beat on medium speed for 2 minutes. Add half of the confectioners' sugar and beat on low until incorporated. Beat in the remaining confectioners' sugar until incorporated. Increase the speed to medium high and add the milk, vanilla and salt; beat until light and fluffy, about 4 minutes. Transfer half of the frosting to a medium bowl. Divide the remaining frosting among 6 small bowls. Add 3 drops of the pink food coloring to one small bowl of frosting and mix until combined. Repeat with each of the remaining 5 colors--blue, red, yellow, green and turquoise--and small bowls of frosting.
Transfer each color of frosting (including the plain frosting) to its own disposable piping bag and snip off the tip. Have ready 6 additional empty disposable piping bags.
To make a two-toned swirl, fit one of the empty piping bags with a large round tip. You'll be neatly filling half of the bag with vanilla frosting and half of it with one of the colored frostings. First, pipe a thick stripe of vanilla frosting directly onto the inside wall of the empty piping bag, starting the stripe inside the tip and pulling it up several inches. Second, pipe a thick stripe of colored frosting starting inside the tip and pulling it up several inches on the opposite wall of the piping bag. Twist the top of the two-toned bag until the colors just join, then pipe it onto 2 of the cupcakes using a spiral motion. Remove the large round tip, wash and dry it thoroughly and fit it into the next empty piping bag. Repeat with the remaining vanilla frosting and colored frosting, washing and drying the piping tip thoroughly between colors and piping each two-toned color frosting onto 2 cupcakes.
For the Aurora cupcakes: Top the pink and white frosted cupcakes with gold sanding sugar. Arrange 1 pink and 1 white flowers on top of each.
For the Elsa cupcakes: Evenly top the blue and white frosted cupcakes with the snowflake sprinkles and rock candy.
For the Ariel cupcakes: Arrange 2 purple shells on the center of each red and white frosted cupcake to create Ariel's bikini top. Arrange a handful of green pearls along the bottom of each cupcake to hint at the top of her tail.
For the Belle cupcakes: Place a rose in the center of each yellow and white frosted cupcake and arrange the white pearls around it.
For the Tiana cupcakes: Top each green and white frosted cupcake with a gold crown sprinkle and 2 eyeballs below it.
For the Jasmine cupcakes: On the center of each turquoise and white frosted cupcake, arrange a gold triangle, blue jewel and second gold triangle in a line. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38529,"Long Island Iced Tea 6 ice cubes 1/2 jigger gin 1/2 jigger vodka 1/2 jigger white rum 1/2 jigger tequila 1/2 jigger Cointreau 1 jigger fresh lemon juice 1/2 teaspoon sugar syrup (see note) Cola Lemon slice, to decorate Instructions: Put the ice cubes in a mixing glass. Add the gin, vodka, rum, tequila, Cointreau, lemon juice and sugar syrup. Stir well, then strain into a tall glass filled with ice cubes. Add enough Coca Cola to fill the glass, and decorate with the slice of lemon. Note: To make sugar syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves. ","[Gin, Vodka, Rum, Tequila]" 38530,"Tenderloin Tamed Beef 1 (5 or 6-pound) whole filet mignon (beef tenderloin), rinsed to remove unwanted residue Salt and freshly ground black pepper 1 tablespoon grapeseed oil Peas and carrots, cooked as an accompaniment Instructions: Preheat oven to 375 degrees F. Season tenderloin on all sides with salt and pepper. Heat oil over medium-high heat in a large saute pan with an oven safe handle and when oil is hot, sear beef on all sides. (Leave undisturbed for the first 2 minutes or so as you sear each side to allow the seasonings to integrate into the surface of the meat and to allow the caramelization process to begin.) Transfer entire pan to the oven to finish until meat thermometer reaches an internal temperature of about 118 degrees F and pull out to let rest and carryover cook to an internal temperature of 132 degrees or so for medium-rare as measured on a meat thermometer, or cook until done to your liking. Slice into medallions after the meat has rested. Serve with peas and carrots as an accompaniment. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 38531,"Eggnog-Chocolate Cake Roll 1/2 cup vegetable oil, plus more for the pan 1 1/4 cups all-purpose flour, plus more for the pan 3/4 cup plus 2 tablespoons granulated sugar 1/2 cup plain malted milk powder (such as Carnation) 1/4 cup unsweetened cocoa powder, plus more for topping 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon freshly grated nutmeg 4 large eggs, separated 1/2 cup milk 2 tablespoons confectioners' sugar For the frosting: 1 1/2 cups granulated sugar 1 large egg plus 5 egg yolks 2 1/2 sticks unsalted butter, cut into small pieces, at room temperature 2 tablespoons plain malted milk powder 1 teaspoon pure vanilla extract Pinch of freshly grated nutmeg Instructions: Make the cake: Preheat the oven to 350 degrees F. Lightly brush an 11-by-17-inch rimmed baking sheet with vegetable oil and line with parchment paper. Brush the parchment with oil and dust with flour, tapping out the excess. Whisk the flour, 3/4 cup granulated sugar, the malted milk powder, cocoa powder, baking soda, cinnamon, allspice and nutmeg in a medium bowl; set aside. Beat the egg whites in a large bowl with a mixer on medium speed until foamy, 1 to 2 minutes. Increase the mixer speed to medium high and gradually add the remaining 2 tablespoons granulated sugar; continue beating until stiff shiny peaks form. Set aside. Beat the vegetable oil, egg yolks and milk in a separate bowl with the mixer on medium speed (no need to clean the beaters). Reduce the speed to low and beat in the flour mixture until just combined. Fold one-third of the beaten egg whites into the batter, then fold in the rest until incorporated. Pour the batter onto the prepared baking sheet and spread evenly with a rubber spatula. Bake until the cake pulls away from the sides of the pan and springs back when lightly pressed, 12 to 14 minutes. Dust the cake with the confectioners' sugar and spread a large clean kitchen towel (not terry cloth) on top. Invert a cooling rack onto the towel, then invert the cake onto the rack; peel off the parchment. Roll up the cake and towel together, starting from a long side to form a 17-inch-long roll. (You'll remove the towel later.) Set aside on the rack to cool completely. Make the frosting: Combine the granulated sugar and 3/4 cup water in a small saucepan and bring to a boil, stirring to dissolve. Cook over medium heat, without stirring, until a candy thermometer registers 240 degrees F, 20 to 30 minutes. (Brush any sugar crystals off the side of the pan with a wet pastry brush.) When the sugar has almost reached 240 degrees F, beat the egg and egg yolks in a stand mixer with the whisk attachment on high speed until thick and fluffy, about 5 minutes. Reduce the speed to low and slowly pour in the sugar syrup between the whisk and the side of the bowl. Increase the speed to high and beat until the bowl is cool to the touch. Remove the whisk and fit the mixer with the paddle attachment. With the mixer on medium-high speed, gradually add the butter and beat until thick and glossy. Combine the malted milk powder, vanilla and 1 teaspoon water in a small bowl; beat into the frosting along with the nutmeg. Unroll the cooled cake and spread with 1 1/2 cups of the frosting. Gently reroll the cake (without the towel) and trim the ends. Cover with the remaining frosting; dust with cocoa powder. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38532,"Vegetable Pizza Snacks 2 whole-wheat English muffins, sliced 1/4 cup marinara sauce 1/4 cup diced bell pepper 1/4 cup sliced black olives 4 to 5 fresh basil leaves, roughly chopped 1/2 cup shredded part-skim mozzarella cheese Instructions: Preheat oven to 375 degrees F. Place English muffins on a baking sheet lined with aluminum foil. Top with marinara sauce, bell pepper, olives and basil. Sprinkle with cheese and bake for 12 to 15 minutes until cheese is melted. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 38533,"Pate-a-Choux Breakfast Sliders 1 stick (1/2 cup) butter, plus more for frying eggs 1/4 teaspoon kosher salt 1 cup all-purpose flour 3 to 4 extra-large eggs 1 cup shredded manchego cheese, plus additional for sprinkling 1/2 cup mayonnaise 1/2 tablespoon canned chipotle in adobo, finely chopped 12 slices Muenster cheese 1 pound fresh bulk chorizo 1 dozen quail eggs Micro greens, for serving, optional Instructions: Preheat the oven to 400 degrees F. In a medium saucepan over medium-high heat, bring the butter, salt and 1 cup water to a boil. Reduce the heat to low. Add the flour and stir for about 1 minute. (The mixture will immediately form a sticky ball.) Transfer the mixture to a stand mixer fitted with a paddle attachment and mix on medium-low until there is no longer steam. Lower the mixer speed to low, and add the eggs one at a time. The dough will be done once it clings to the paddle in \spokes\ as it spins in the bowl. Fold in the manchego and transfer to a pastry bag fitted with a large round tip. Dab the dough into 4 corners on a baking sheet and place parchment paper on top to stick it in place. Pipe 1 1/2-inch-wide rounds on the prepared baking sheet 2-inches apart, then sprinkle a little manchego on top of each. Bake for 15 minutes, then rotate the pan and lower the oven temperature to 375 degrees F and bake until deep golden brown, an additional 15 minutes. Cool to room temperature. Meanwhile, combine the mayo and chipotle and set aside. Cut the Muenster to fit the sliders with a 2 1/2-inch round cutter. Divide the chorizo and form into 12 patties, then cook on a griddle or in a medium skillet in 2 batches over medium-high heat for 2 to 3 minutes. Flip and cook another minute, then top each with a round of the Muenster and continue cooking until the cheese is melted. Cook the quail eggs in a buttered nonstick skillet over medium-high heat until sunny-side up, 1 to 2 minutes. To assemble, split the gougeres. Top each of the bottoms with a chorizo patty, followed by an egg, followed by a pinch of micro greens. Smear a little chipotle aioli on the top halves and place on place on top of the sliders. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 38534,"Chicken Cacciatore Olive oil, as needed 1 (4 to 5-pound) chicken, cut into 8 to 10 pieces Kosher salt 2 large onions, sliced Pinch crushed red pepper flakes 4 garlic cloves, smashed and finely chopped 1 red pepper, seeded and cut into 1/2-inch dice 1 yellow pepper, seeded and cut into 1/2-inch dice 1 pound cremini mushrooms, cleaned and sliced 2 cups dry white wine 2 (28-ounce) cans Italian plum tomatoes, passed through the food mill or pureed 1 bundle thyme 3 bay leaves Sauteed Haricot Verts, see recipe Instructions: Coat a large, wide pot with olive oil and put over high heat. Season the chicken with salt. To taste, and brown in the hot oil, working in batches, if needed. Once all the chicken is brown, remove it to a plate and discard most of the excess fat. If needed to coat the bottom of the pan, add a tablespoon of olive oil. Add the onions and crushed red pepper, season with salt, to taste, and sweat over low heat for 8 to 10 minutes. Add the garlic and sweat for 1 to 2 minutes. Add the peppers and cook until they are soft, about 2 to 3 minutes. Add the mushrooms, season with salt, to taste, and cook until they are soft. Add the white wine and reduce by half. Return the chicken to the pan and add the tomatoes; taste for seasoning. Add the thyme bundle and the bay leaves. Bring the liquid to a boil, then reduce the heat to a simmer. Partially cover the pot and simmer for 20 to 30 minutes. Check the level of the sauce periodically during the cooking process and replenish it with water as needed; the level of liquid should be about even with the chicken. Remove the chicken from the pot and arrange it on a pretty serving platter. Taste the sauce for seasoning and adjust if needed. Skim the surface of the sauce if excessively greasy. Spoon the sauce over the chicken and serve. Tastes like chicken! ","[Barolo, Barbaresco, Chianti, Rioja]

" 38535,"Watermelon and Haloumi Salad Vegetable oil, for frying 10 ounces haloumi cheese, cut into 1-inch cubes 1/2 small seedless watermelon, cubed (about 6 cups) 6 tender inner celery stalks, leaves and hearts, thinly sliced 3 tablespoons balsamic vinegar 3 tablespoons olive oil Instructions:

1. Heat 1-inch vegetable oil in a small saucepan to 350 degrees F. Fry the cheese until golden brown, 30 to 45 seconds, turning often. Remove to paper towels to drain.
2. Just before serving, toss the cheese in a large bowl with the watermelon and celery. Drizzle with the balsamic vinegar and olive oil. ","[Chenin Blanc, Vermentino, Grner Veltliner, Albari?o]" 38536,"Broth of Steaming Scallops, Prawns and Clams with Noodles, Black Beans, Coriander and Lime 6 ounces black beans, soaked overnight 2 cups chicken or fish stock 2 heaping tablespoons finely sliced ginger 8 medium scallops, trimmed, with roe on or off 8 to 12 raw tiger prawns, peeled, with dark intestinal vein removed 1 pound live clams 1 pound noodles 1 handful fresh parsley or basil 2 good handfuls fresh coriander 2 medium/large fresh red chilies, seeded and finely sliced Salt and freshly ground black pepper 2 limes Instructions: Rinse the soaked black beans. Cover with water, bring to a boil, and simmer until tender. Bring the stock to the boil and simmer with the ginger. Steam the seafood in a steamer over simmering stock (if you don't have a steamer, place the seafood into a foil envelope, add a swig of water or white wine, and bake in the oven at its highest temperature for 5 to 10 minutes or until the clams open up). While your seafood is steaming, cook the noodles in boiling salted water until tender and drain. Divide the noodles between 4 deep broth bowls and scatter with the seafood, beans, herbs and chili. Check the seasoning of the broth and serve it from a teapot at the table. Finish with a squeeze of lime juice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 38537,"Barbecued Quail with Spiced Salt and Lemon 6 (5 to 7-ounce) quails 1 tablespoon sesame seeds 2 teaspoons ground cumin 2 teaspoons sea salt, plus more as needed 2 tablespoons extra-virgin olive oil Freshly cracked black pepper Lemon wedges Instructions: Using a sharp knife, pierce each quail through the breastbone, and flatten out the bird with the palm of your hand. Score down both sides of the spine and remove the backbone. Add the sesame seeds, cumin and 2 teaspoons sea salt to a small frying pan over medium heat. Toast the spiced salt mixture, stirring frequently, until the sesame seeds are fragrant, about 1 to 2 minutes.
Preheat a barbecue grill plate to high heat.
Brush each quail evenly with the olive oil and season with salt and pepper, to taste. Grill the quail, skin side down, until the outside is crisp and the interior is cooked through, about 5 minutes per side. Sprinkle each quail with a dash of the spiced salt and a squeeze of lemon juice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 38538,"Caraway and Fennel Crusted Loin of Lamb with Mustard Sauce 3 tablespoons caraway seeds 3 tablespoons fennel seeds 1 (2 pound) lamb loin Salt and freshly ground pepper 3 tablespoons olive oil 2 shallots, finely sliced 1 cup dry red wine 3 cups chicken stock 2 tablespoons whole grain mustard 2 tablespoons Dijon mustard 2 tablespoons thinly sliced fresh mint Braised Napa Cabbage with Red Wine Vinegar and Mint, recipe follows Yukon Gold Mashed Potatoes with Green Garlic Butter, recipe follows 2 pounds Napa cabbage, thinly sliced 1 cup red wine vinegar 2 tablespoons honey 2 cups chicken stock Salt and freshly ground pepper 2 tablespoons fresh mint, thinly sliced 3 pounds Yukon Gold potatoes, peeled and quartered 1 cup heavy cream Green Garlic Butter, recipe follows Salt and freshly ground pepper 4 ounces unsalted butter, slightly softened 6 cloves garlic, finely chopped 3 tablespoons chopped parsley 3 tablespoons chopped cilantro Salt and freshly ground pepper Instructions: Preheat oven to 400 degrees F. Place the seeds in a coffee grinder and grind to a powder. Place the mixture on a plate. Season the loin with salt and pepper to taste and dredge on all sides with the spice mixture. Heat the oil in a medium skillet over high heat until almost smoking. Sear the lamb on all sides until golden brown. Transfer the lamb to the oven and roast for 8 to 10 minutes for medium-rare doneness. Remove and let rest. Place the skillet on top of the stove over high heat. Remove all but 2 tablespoons of the fat. Add the shallots and cook until soft. Add the wine and cook until reduced by three-quarters. Add the stock and cook until reduced by half. Whisk in the mustards and season with salt and pepper, to taste. Remove from the heat and stir in the mint. Serve with Braised Napa Cabbage with Red Wine Vinegar and Mint and Yukon Gold Mashed Potatoes with Green Garlic Butter. Preheat oven to 400 degrees F. Place cabbage in a roasting pan, stir in the vinegar, honey, and chicken stock and season with salt and pepper. Cover with foil and roast in the oven until wilted, about 30 minutes. Remove from the oven and stir in the mint. Place the potatoes in a large saucepan, cover with cold water, and add 2 tablespoons of salt. Bring to a boil and cook until soft. Drain well and place back in the pan over low heat. Add the cream and green garlic butter and mash until smooth. Season with salt and pepper, to taste. Place the butter, garlic, and herbs in a food processor and process until smooth. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 38539,"Fresh Italian Sausages with Peppers 8 to 12 sweet or spicy fresh Italian sausages, pricked with a fork on all sides 1 each yellow, red and green bell pepper, seeded, deribbed and cut into 1/4 inch wide strips 2 tablespoons or so of olive oil 2 cloves garlic minced Touch red wine vinegar 1/4 cup chopped parsley Salt and pepper Soft polenta (or rice) as an accompaniment Instructions: Add the sausages to a skillet, add water to a depth of 1/8 inch of water to bottom of skillet and cook, covered for 10 minutes. Discard all but 1/3 of the liquid, then cook the sausages, uncovered for another 10 to 15 minutes or until they are cooked through and brown and golden on all sides. (During this time make your side dish instant polenta or rice) When the sausages are done, remove them to a cutting board and keep warm. Add the olive oil to the same saute pan. When hot add the pepper strips and saute for 8 minutes or until tender. Add the garlic and saute another half a minute or until cooked but not brown. Add the vinegar and evaporate for a few seconds. Remove the skillet from the heat and stir in half of the chopped parsley; season well to taste with salt and pepper. Cut the sausages on the bias and pile them up in the center of a generous mound of soft polenta or rice; wreath the sausages with the peppers and garnish with remaining chopped parsley. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 38540,"PB and J Sundae 1 pint vanilla ice cream, softened 1/4 cup strawberry or grape jam 1/4 cup butter 2 slices white bread, crusts removed, sliced into 1/2-inch cubes 3 tablespoons sugar 1/2 cup heavy cream 1/2 cup dark brown sugar 1/2 cup crunchy peanut butter Instructions: Transfer ice cream to mixing bowl and add jelly. Using a rubber spatula, fold in the jelly so it is streaky and not uniformly mixed. Return to the pint container and freeze until set, about 2 hours. Melt butter in a small skillet over medium-high heat. Add bread cubes and stir to coat bread on all sides. Continue stirring, until bread is golden brown on all sides. Remove from heat. Sprinkle with 3 tablespoons sugar and set aside. Combine heavy cream and brown sugar in a saucepan and bring to a boil. Reduce heat to simmer, add peanut butter, and stir until combined and melted. To serve, scoop ice cream into serving bowls, drizzle with peanut butter sauce and top with croutons. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 38541,"Beet and Carrot Blinis 1 large carrot, peeled 1 tablespoon mirin 1 tablespoon brown rice vinegar 1 teaspoon sesame oil 1/2 teaspoon agave Flaky sea salt 1/3 cup buckwheat flour 1 tablespoon all-purpose flour 1 tablespoon beetroot powder 1 teaspoon baking powder Flaky sea salt 1/2 cup unsweetened plant-based milk, plus more as needed 1 tablespoon extra-virgin olive oil, plus a little more for frying 5 ounces vegan cream cheese with chives Micro herbs Instructions: For the pickled carrots: Shave the carrot into ribbons using a vegetable peeler. Blanch in boiling water for 30 seconds. Drain, refresh in cold water, then place on a clean tea towel or paper towel to get rid of excess water. In a large bowl, mix together the mirin, brown rice vinegar, sesame oil, agave and 1/4 teaspoon salt. Add the carrot ribbons and toss to coat in the marinade. Set to one side to infuse for about 30 minutes. For the blinis: Sift the buckwheat flour, all-purpose flour, beetroot powder and baking powder into a medium bowl. Add a pinch of salt and mix together. Make a well in the middle of the dry ingredients and then pour in the plant-based milk and 1 tablespoon of olive oil and whisk until it forms a smooth batter. If the mixture is a little thick, add a tablespoon more of the milk. Heat a lightly greased large frying pan over low heat. (Test if the pan is hot enough by using a drop of batter and see if it sizzles). Drop teaspoons of the batter into the hot pan, swirling with the back of the spoon to slightly flatten the batter into even circles. As soon as bubbles appear on the top, about 1 minute, flip over and cook for 1 to 2 minutes longer. Remove from the pan and put on a serving plate. Fry the remaining batter in batches. Allow to cool. To serve: Spoon 1/2 teaspoon of the vegan cream cheese on top of each blini. Roll a ribbon of carrot around your finger and place on top. Garnish with micro herbs and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 38542,"Old Bay Chicken with Tartar Sauce 2 tablespoons extra-virgin olive oil, plus more for the grill 1 tablespoon grainy mustard Grated zest of 2 lemons 2 teaspoons Old Bay Seasoning 2 teaspoons sweet paprika 1/4 teaspoon cayenne pepper
1 1/4 pounds chicken cutlets (4 to 6) Kosher salt and freshly ground black pepper 1/2 cup mayonnaise 1 tablespoon fresh lemon juice 2 tablespoons chopped fresh parsley 2 tablespoons finely chopped cornichons 2 teaspoons grainy mustard 2 teaspoons chopped fresh dill 2 teaspoons chopped capers Instructions: Make the chicken: Preheat a grill to medium high and oil the grates. Whisk the olive oil, mustard, lemon zest, Old Bay, sweet paprika and cayenne in a small bowl. Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Rub the chicken with the olive oil mixture; set aside while you make the tartar sauce. Make the tartar sauce: Combine the mayonnaise, lemon juice, parsley, cornichons, mustard, dill and capers. Refrigerate until ready to serve. Season the chicken with salt and black pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes. Top the chicken with the tartar sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 38543,"Oat and Chia Seed Pancakes with Mango, Pineapple and Kiwi 3/4 cup old-fashioned rolled oats 2 tablespoons chia seeds 2 cups milk 2 kiwis, peeled, halved lengthwise and cut crosswise into 1/4-inch slices 1 ripe mango, cut into 1/2-inch pieces 1/2 ripe pineapple, cut into 1/2-inch pieces 2 tablespoons honey 1/2 teaspoon kosher salt 1/4 cup sweetened shredded coconut 1 1/2 cups all-purpose flour (see Cook's Note) 1/4 cup cornstarch 1/4 cup confectioners' sugar 1 tablespoon baking powder 1/4 teaspoon baking soda 3 tablespoons coconut oil, melted if solid 2 large eggs 1/2 teaspoon vanilla extract Instructions: The night before: Combine the oats, chia seeds and 1 cup of the milk in a medium bowl. Cover with plastic wrap and refrigerate overnight. Combine the kiwis, mango and pineapple in another bowl, drizzle with honey and 1/4 teaspoon salt and toss to combine. Cover with plastic wrap and refrigerate overnight. In the morning: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm. Heat a large nonstick skillet over medium-high heat. Add the coconut and cook, stirring occasionally, until golden brown and toasted, about 3 minutes. Transfer to a bowl.
Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and remaining 1/4 teaspoon salt together in a large bowl. Stir the oat-chia mixture well, then whisk in the remaining 1 cup milk, coconut oil, eggs and vanilla, breaking up any lumps of coconut oil. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated (it's okay if there are some lumps). Let the batter rest for 5 minutes. Uncover the fruit and let stand at room temperature while you cook the pancakes. Wipe the skillet clean and place over medium heat. Ladle 1/4 cup of the batter into the skillet, spreading into a 4 1/2-inch round; repeat to make a second pancake. Cook, until pancakes are golden on the bottom and bubbly on top, about 1 minute. Flip the pancakes and cook until undersides are golden and batter is cooked through, about 45 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes.
When ready to serve, place 3 pancakes on each plate. Stir the fruit salad and divide it evenly among the pancakes, drizzle with accumulated juices and top with toasted coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 38544,"Four-Bean Relish 1/3 cup red wine vinegar 1/4 cup balsamic vinegar 1/3 cup extra-virgin olive oil Sea salt and freshly cracked pepper 1/4 cup sliced scallions (about 3 scallions) 3/4 cup finely diced red onion 1/4 cup diced jarred Peppadew peppers or roasted red bell peppers 3 tablespoons honey 1 12-ounce can white beans, drained and rinsed 1 12-ounce can chickpeas, drained and rinsed 1 12-ounce can pinto beans, drained and rinsed 1 12-ounce can black beans, drained and rinsed Instructions: Whisk the red wine vinegar, balsamic vinegar, olive oil, 1/2 teaspoon sea salt, and pepper to taste in a large bowl.
Add the scallions, red onion, Peppadew peppers, honey, white beans, chickpeas, pinto beans and black beans and toss to coat. Let sit in the refrigerator at least 2 hours to allow the flavors to blend. Mix thoroughly before serving.
Photograph by Kat Teutsch ","[Chardonnay, Sauvignon Blanc, Vermentino, Garnacha]" 38545,"Lemon Fusilli with Arugula 1 tablespoon good olive oil 1 tablespoon minced garlic (2 cloves) 2 cups heavy cream 3 lemons Kosher salt and freshly ground black pepper 1 bunch broccoli 1 pound dried fusilli pasta 1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds) 1/2 cup freshly grated Parmesan 1 pint grape or cherry tomatoes, halved Instructions: Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken. Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside. Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 38546,"The Best Roast Chicken One 3 1/2- to 4-pound whole chicken Kosher salt and freshly ground black pepper
1 lemon, cut into 8 wedges
1 head garlic, halved crosswise
3 sprigs mixed fresh herbs (thyme, rosemary and sage)
1/4 cup olive oil
Instructions: Pat the chicken dry with paper towels. Sprinkle generously with at least 4 teaspoons salt all over the outside of the bird and inside the cavity. Let the chicken sit at room temperature for 1 hour to allow the salt to penetrate. Or you can refrigerate it, uncovered, up to 1 day ahead. Set a wire rack inside a foil-lined rimmed baking sheet. Position a rack in the lower third of the oven and preheat to 425 degrees F.
Toss the lemon wedges, garlic and herbs with 1 teaspoon salt and 1 teaspoon pepper in a medium bowl. Stuff the lemons, garlic and herbs in the cavity of the chicken. Tie the legs together with kitchen twine and tuck the wing tips underneath the back. Transfer the chicken to the prepared baking sheet. If you refrigerated the chicken, let it sit at room temperature 30 minutes to 1 hour before roasting.
Just before roasting, brush the oil over the entire outside of the chicken (but don't worry about the bottom), making sure to get into all the nooks and crannies so they evenly brown. Roast the chicken, rotating the baking sheet after 35 minutes, until the skin is golden brown and crispy and an instant-read thermometer inserted into the thickest part of the breast registers 155 degrees F, 70 to 80 minutes (the temperature will climb to 165 degrees as the chicken rests).
Let the chicken rest on the baking sheet for 20 minutes (do not tent with foil or the chicken will overcook and the skin will get soggy).
Transfer the chicken to a cutting board and discard the lemons, garlic and herbs. Carve into serving pieces. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38547,"Marble Cheesecake 4 ounces chocolate cookie crumbs 2 tablespoons melted butter 2 1/2 pounds cream cheese, room temperature 1 3/4 cups sugar 3 tablespoons flour 1/4 teaspoon salt 2 yolks 5 eggs 1 teaspoon vanilla 3/4 cup sour cream, plus 1/4 cup 6 ounces semisweet chocolate, melted and slightly cooled Instructions: Preheat oven to 450 degrees F. Grease a 10-inch spring form pan. If needed, use a rolling pin with the cookie crumbs in a sealable plastic bag to crush them. Blend the cookie crumbs with the melted butter, press it into the bottom of the pan, and chill. In a mixer with a whisk attachment, place the softened cream cheese and whip it. Add the sugar and continue to mix until blended. Add the flour and salt and blend. Add the yolks and eggs gradually, scraping in between then add the vanilla. Add 3/4 cup of the sour cream and mix in. Take off 2 cups of the mixture and set aside. In a small bowl, whisk the remaining 1/4 cup sour cream with the cooled melted chocolate then whisk it into the reserved 2 cups of filling. Pour a layer of the vanilla filling into the bottom of the pan about 1-inch thick. By large spoonfuls, alternate the 2 fillings to fill the spring form pan. Using the flat face of an icing spatula, swirl the 2 batters slightly to marbleize it. Bake at 450 degrees F for 15 minutes, then turn the oven down to 250 degrees F and bake for 1 more hour. Then, turn the oven off and let it cool in the oven 1 hour. The cake will still shimmy, but it is done, it will set up as it chills. Refrigerate the cake overnight. Remove from the spring form pan, slice with a hot, dry knife, and serve. Notes about the recipe: I had to make 6 cheesecakes a day when I was pastry chef at the Strathallen Hotel in Rochester New York. Just to rotate them halfway through the baking was a major production. I didn't have may own baking oven so had to use the ones on our very busy hot line. It was a trick just to keep the guys (cooks) from changing the temperatures on my ovens because they always last them to 500. And then to get them to move so I could kneel in front of the ovens to juggle the cakes around...forget it. So I'd have to yell out \ROTATE!\ and get everyone away from the oven while I kneeled in front of them to do the rotation ballet of hot shimmying cheesecakes with dry towels (a hot commodity in kitchens). My knees on my chef's pans were always dirty and that was why. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 38548,"Apple and Mortadella Stuffing 1/3 cup raisins 4 1/2 cups apple cider 1 1/2 tablespoons butter 1 medium onion, diced 3 celery stalks, split lengthwise and cut into 1/4-inch slices 3 tablespoons pine nuts 8 ounces mortadella, cut into 1/4-inch dice 1 cup pitted and coarsely chopped green olives 2 apples, peeled, cored, and diced 6 fresh sage leaves, chopped 6 cups day-old sourdough bread (crusts removed), cut into 1-inch cubes 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: To plump the raisins, combine them with the apple cider in a small saucepan and bring to a boil over medium heat. Immediately remove from the heat and set aside. In a large, nonreactive saucepan or Dutch oven, melt the butter over medium heat. Add the onion, celery, and pine nuts. Cook, stirring occasionally, without coloring, 6 to 8 minutes. Add the mortadella, olives, apples, and sage and cook 5 more minutes. Strain the raisins, reserving the cider, and add the raisins to the saucepan. Stir in the bread cubes, season with the salt and pepper, and add the reserved cider. Bring to a boil, lower the heat, and simmer, covered, for 15 minutes. Stir thoroughly, cover, and continue cooking for an additional 15 minutes. The stuffing will be very moist. Serve hot. The stuffing can be kept hot and held for up to 1 hour in a bain-marie. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 38549,"Polenta Pound Cake with Peach Topping and Mascarpone Whipped Cream Nonstick cooking spray, for the pan 1 cup all-purpose flour 1 cup instant polenta 1 3/4 teaspoons baking powder 1/2 teaspoon kosher salt 10 tablespoons unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs plus 1 large egg yolk 1 cup whole-milk ricotta 1/4 cup Greek yogurt 2 teaspoons vanilla extract Zest of 1 orange 12 ounces orange marmalade Juice of 1 orange 1 peach, pitted and sliced 2 cups heavy cream 2 tablespoons confectioners' sugar 1/3 cup mascarpone 1 teaspoon vanilla extract Instructions: Set up a grill for cooking over indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Spray the bottom of a loaf pan with the cooking spray; line with parchment paper, then spray with cooking spray one more time. Set aside. Whisk together the flour, polenta, baking powder and salt. Set aside. To a stand mixer fitted with a paddle attachment, add the butter and granulated sugar. Cream until pale and fluffy, about 5 minutes. Add the eggs and egg yolk and beat again to fully incorporate. Add the ricotta, Greek yogurt, vanilla and orange zest and beat again to combine, scraping down the sides and bottom of the bowl. Add the dry ingredients and mix by hand to incorporate. Pour the batter into the prepared loaf pan, then place on the indirect-heat side of the grill, close the lid of the grill and bake until set and a toothpick inserted in the center comes out clean, 50 minutes to an hour. Remove from the grill and let cool completely. For the peach topping: Meanwhile, add the marmalade, orange juice and peaches to a pot, place over indirect heat and bring to a gentle simmer for the flavors to meld together, 3 to 5 minutes. Make the mascarpone whipped cream: Beat the heavy cream and confectioners' sugar with a blender until whipped cream forms. Fold in the mascarpone and vanilla. Remove the cake from the pan, then slice and serve with the peach topping and mascarpone whipped cream spooned over the top. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 38550,"Braised Kale and Tomatoes 3 to 4 tablespoons olive oil 1 yellow onion, chopped
1/2 teaspoon red pepper flakes
3 cloves garlic, roughly chopped
2 bunches curly kale, cleaned well, center stems removed, and torn
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 cups whole peeled tomatoes 3/4 cup chicken stock
Instructions: Heat the olive oil in a large pot over medium-high heat. Once hot, stir in the onions and saute until softened, about 4 minutes. Toss in the red pepper, garlic, kale and some salt and pepper and continue to cook for 2 more minutes. Pour in the tomatoes and stir to combine, then add the chicken stock. Turn the heat to medium, cover with a lid and cook until the kale is silky and tender, about 15 minutes. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 38551,"White Sausage Gravy One 12-ounce tube bulk pork sausage 2 tablespoons all-purpose flour 2 cups milk Freshly ground black pepper, to taste Baking Powder Biscuits, recipe follows 2 cups all-purpose flour (about 8 ounces), plus more for dusting 1 tablespoon baking powder 1 teaspoon sugar 1 teaspoon fine salt 7 tablespoons cold unsalted butter, sliced 3/4 cup milk
1 tablespoon heavy cream 1 tablespoon unsalted butter, melted Instructions: Heat a large cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes.
Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Stir in the sausage and season with pepper. Split the biscuits in half and divide them among plates. Top each biscuit with some of the gravy and serve immediately. To make the biscuits: Place a rack in the center of the oven and preheat to 450 degrees F. Line a baking sheet with two layers of parchment paper. Set aside.
In a large bowl, whisk together the flour, baking powder, sugar, and salt. Rub 2 tablespoons of the butter into the flour with your fingertips until completely absorbed. Work the remaining butter into the flour until it is in even pieces about the size of a pea. Gently stir the milk into the flour mixture to make a loose dough.
Lightly dust a clean work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold the dough in thirds like a business letter. (For a flakier biscuit repeat the folding a second time.) Pat the dough into a 5 by 8-inch rectangle about 3/4-inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and transfer them to the prepared baking sheet. Press together the scraps of dough and cut 2 more biscuits.
To make the glaze: Mix the cream and melted butter together in a small bowl. Lightly brush the tops of the biscuits with the glaze. Bake until lightly browned, about 15 minutes. Cool on a rack for 5 minutes before serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38552,"Garlic Crusted Sliced Pork Loin with Fresh Succotash 1/4 cup Dijon mustard 1 tablespoon kosher salt 1 tablespoon fresh thyme, chopped fine 1/2 teaspoon black pepper 3 garlic cloves, minced fine 3 pounds boneless pork loin, trimmed and tied 2 cups frozen baby lima beans, or fresh shelling beans Kosher salt 2 tablespoons unsalted butter 4 to 6 ears fresh sweet corn scraped from the cob (you will need 2 cups total \u2013 a little more is ok) 1/3 cup heavy cream 1 teaspoon sugar Freshly ground black pepper 2 shakes paprika 2 tablespoons chopped flat-leaf parsley Instructions: Make the pork loin: Preheat the oven to 425 degrees F. Place the first 5 ingredients in the bowl of a mini chopper. Process until the mixture resembles a coarse paste. Rub the paste over the surface of the pork and allow the pork to sit for 30 minutes at room temperature, or in the refrigerator for up to 6 hours?leave roast at room temperature for 30 minutes before roasting if refrigerated. Roast the pork for 30 to 50 minutes, check temperature with a meat thermometer. The temperature should read 140 degrees F. Remove the pork as soon as it reaches the correct temperature, cover with foil and let rest for 15 minutes. Make the succotash: Place the beans in a saucepan and cover with salted water. Simmer until tender, 6 to 8 minutes for frozen beans, and 25 minutes for fresh shelling beans. Drain the beans, and using the same saucepan, add the butter and the corn and saute quickly, about 2 minutes. Add the cream, sugar, beans, and salt and pepper. Cook over low heat for about three minutes more. Spoon the succotash into 6 shallow bowls, sprinkle with paprika and parsley. Top each with 3 to 4 (1-inch) slices of the pork loin and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38553,"Peach Hand Pies 6 peaches (about 1 1/2 pounds), peeled, pitted and chopped 1/2 cup water 1/2 vanilla bean, seeds scraped 1/4 cup granulated sugar 2 tablespoons packed light brown sugar 2 teaspoons lemon juice Pinch of salt 2 rounds refrigerated pie crust
1 large egg, lightly beaten Instructions: Combine the peaches, water, vanilla seeds and pod, granulated sugar, brown sugar, lemon juice and salt in a saucepan. Bring to a simmer and cook until syrupy and the peaches are soft and just beginning to break down, 12 to 18 minutes. (Add more water if the mixture is too thick.) Discard the vanilla pod and mash the peaches; let cool. Preheat the oven to 425? F. Line a baking sheet with parchment paper. Gather the pie dough into 2 small compact squares; roll out each into a 12-inch square. Cut each in half, then cut each half into thirds to make twelve 4-by-6-inch rectangles.
Arrange 6 rectangles on the baking sheet and top each with 3 tablespoons of the peach compote. Cover each with another rectangle of dough; crimp the edges with a fork to seal. Cut a small vent into the center of each top; brush with the beaten egg. Bake until golden brown, 20 to 25 minutes. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 38554,"Green cl Paste 2 Poblanos, roasted, seeded and peeled 1/2 jalapeno cl, stemmed, seeded if desired, and roughly chopped 2 garlic cloves, peeled 1/2 bunch cilantro, leaves only 1 teaspoon salt 1/2 small red onion, peeled and chopped juice of 2 limes 2 tablespoons water 2 tablespoons olive oil Instructions: Combine all of the ingredients in a blender and puree until a chunky paste is formed. Serve at room temperature. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 38555,"Meringue Clouds 3 cups superfine or caster sugar (1 pound 5 ounces) 9 extra-large egg whites, at room temperature 1 teaspoon pure vanilla extract Candied rose petals, for decoration Instructions: Preheat the oven to 400 degrees F. Arrange two oven racks evenly in the oven. Line a sheet pan with parchment paper and spread the sugar in an even layer on the paper. (Leave a small border of paper around the sugar so the sugar doesn't spill onto the pan.) Bake for 8 to 10 minutes, until the sugar is hot (an edge will begin to brown). Reduce the oven temperature to 250 degrees F. Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. When the sugar is almost ready, whisk the egg whites on high speed for 1 minute, until the whites are frothy. With the mixer still on high, slowly add the hot sugar to the egg whites. (I use a large spoon to start and then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the meringue is at room temperature. It will be very thick and glossy. Using two large serving spoons, scoop 12 very large oval dollops of meringue onto two sheet pans lined with parchment paper. You should be able to get 6 meringues on each pan; space them well because they will expand while they bake. Place 3 candied rose petals on top of each meringue. Bake for 2 hours, until the outsides of the meringues are crisp and the centers are still soft. Set aside to cool on baking racks. Allow to sit uncovered and serve at room temperature. (Don't refrigerate or store covered or they will lose their crispness.) ","[Sauternes, Moscato, Riesling, Vin Santo]" 38556,"Gambas Con Ajillo (Shrimp with Garlic) 1/4 cup olive oil 4 cloves garlic, smashed and chopped
1 lb. medium shrimp, peeled and deveined, thawed if frozen
Kosher salt and fresh black pepper Kosher salt and fresh black pepper
chopped parsley for garnish, optional Instructions: In a cast iron skillet, heat olive oil to medium/high. Add garlic and cook stirring until garlic is fragrant. Increase heat to high and add shrimp.Cook stirring until garlic is beginning to brown and shrimp are cooked through. Remove from heat, season with salt and pepper to taste and sprinkle with parsley if using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 38557,"Sweet-Hot Steak Bites 1 (8-ounce) can crushed pineapple packed in juice, lightly drained 1/3 cup sweet Asian cl sauce 1/2 teaspoon reduced-sodium or lite soy sauce 1/4 teaspoon crushed red pepper, or more to taste 1 pound raw, lean filet mignon or leanest cut available, cut into about 30 bite-size pieces Salt and freshly ground black pepper 1 onion, finely chopped Cherry tomatoes, for serving, optional Special equipment: Crock pot Instructions: Place pineapple, cl sauce, soy sauce, and crushed red pepper in a crock pot. Mix well. Season beef with 1/8 teaspoon salt and 1/8 teaspoon pepper and add to the crock pot. Add onion and stir to coat. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours. Season with additional crushed red pepper, if desired and serve with tomatoes, if using. Serve with excess sauce and toothpicks. Yum! ","[Malbec, Zinfandel, Tempranillo, Syrah]" 38558,"Jyd's Mom's Down Home Juicy Meatloaf 5 pounds ground beef 6 slices stale white loaf bread, crushed into bread crumbs 5 scallions, medium dice 1 cup medium dice yellow onions 1 cup medium dice green peppers 1 teaspoon finely chopped garlic 4 eggs 1 teaspoon black pepper Salt 2 ounces meatloaf seasoning One 12-ounce jar beef gravy 1 cup shredded Cheddar, optional One 16-ounce can tomato paste Instructions: Preheat oven to 370 degrees F. In a large mixing bowl, place the beef, bread crumbs, scallions, onions, green peppers, garlic, eggs, black pepper, salt, meatloaf seasoning, beef gravy, and Cheddar. Using a wooden spoon, mix the ingredients until they are evenly distributed. Turn the meat mixture out into a large roasting pan. Form into a loaf shape. Cover the pan with aluminum foil, and bake for 1 1/2 hours. Remove the roasting pan with the loaf from the oven, quickly closing the door to keep the oven hot. Remove the aluminum foil. Spread the top and sides of the loaf with the tomato paste. Roast, uncovered, for another 15 to 20 minutes, or until an inserted meat thermometer reaches 155 degrees F. Let meatloaf rest for 10 minutes before slicing and serving. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 38559,"Chipotle Steak with Collard Greens 1 teaspoon chipotle cl powder Kosher salt and freshly ground pepper 3 tablespoons vegetable oil 1 1/4 to 1 1/2 pounds beef tri-tip steak, fat trimmed 1 small onion, diced 2 cloves garlic, thinly sliced 1 pound frozen chopped collard greens, thawed and drained 1/4 cup apple cider vinegar 1/4 cup ketchup 2 tablespoons honey 1 tablespoon Worcestershire sauce 1 tablespoon dijon mustard Instructions: Preheat the oven to 400 degrees F. Mix the cl powder, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub on the steak. Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil, then add the steak; sear 3 minutes per side. Transfer the skillet to the oven and cook until a meat thermometer inserted sideways into the steak registers 135 degrees F for medium rare, 15 to 20 minutes. Transfer the steak to a cutting board. Meanwhile, heat the remaining 2 tablespoons vegetable oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, 5 minutes. Add the collard greens and 1/2 cup water and cook, stirring occasionally, until warmed through, 10 minutes. Add 1 tablespoon vinegar, and salt and pepper to taste. Whisk the ketchup, the remaining 3 tablespoons vinegar, the honey, Worcestershire sauce, mustard and 1/2 cup water in a bowl. Return the cast-iron skillet to medium-high heat; add the ketchup mixture and cook until thickened, 3 to 5 minutes. Slice the steak against the grain. Serve with the sauce and collard greens. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 38560,"Wild Mushroom Quesadillas with Warm Black Bean Salsa 2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling 16 crimini mushroom caps, baby portobellos, with stems, trimmed and thinly sliced 12 shiitake mushrooms, thinly sliced, stems discarded Coarse black pepper and salt 1 tablespoon (a few sprigs) fresh thyme leaves, chopped, or 1 teaspoon dried 4 large flour tortillas, 12 inches in diameter 2 cups shredded sharp white cheddar 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 small onion, chopped 2 cloves garlic, chopped 1 jalapeno pepper, seeded and chopped 1 can black beans, drained 1 cup frozen corn kernels 1/2 cup sun-dried tomatoes in oil, chopped 1/2 cup smoky barbecue sauce Salt and freshly ground black pepper Instructions: Heat a medium nonstick skillet over medium heat. Add the oil and the sliced mushrooms to the hot skillet. Season mushrooms with black pepper, salt and thyme. Saute the mushrooms 10 minutes or, until dark and tender, then remove from heat. Transfer the mushrooms to a dish and return the skillet to the stove over medium heat. Add another turn of extra-virgin olive oil to the skillet and add the onions, garlic and jalapeno pepper; saute for 2 or 3 minutes, then add beans and corn to the pan. Stir in chopped tomatoes and barbecue sauce, then season salsa with salt and pepper. Transfer warm salsa to a serving dish. Heat a griddle pan or large nonstick skillet over medium to medium high heat. Add a drizzle of oil to the pan and 1 flour tortilla. Cook tortilla 1 minute, then turn it over. Sprinkle 1/2 cup sharp cheddar over 1/2 of the flour tortilla. Cover the cheese with 1/4 of the cooked sliced mushrooms. Fold the plain 1/2 of the tortilla over top of the filling and gently press down with a spatula. Cook the filled quesadilla 30 seconds to a minute longer on each side to lightly brown and crisp the quesadilla and melt the cheese. Remove the quesadilla to a large cutting board or transfer to a warm oven to hold, then repeat with remaining quesadilla ingredients. Cut each quesadilla into wedges and serve with warm salsa for topping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 38561,"Knotted Onion Sage Rolls 2 cups finely chopped onions 2 tablespoons olive oil 2 1/4 ounce package active dry yeast 1/2 cup warm water (about 110 degrees) 2 cups warm milk (about 110 degrees) 1/4 cup vegetable shortening 1/4 cup honey 2 teaspoons salt 5 to 6 cups unbleached flour 2 tablespoons rubbed fresh sage or 2 teaspoons rubbed dried sage 1 1/2 cups whole wheat flour Olive oil (optional) Instructions: Saute onions in olive oil until soft, but not brown. Set aside and cool. In a large bowl, stir yeast into water to soften. Add milk, shortening, honey, salt, 2 cups flour and cooled onions. Beat vigorously for two minutes. Whisk sage and whole wheat flour together and add to onion mixture. Stir to incorporate. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. Turn the dough out onto a lightly oiled work surface and divide into 36 equal pieces, Shape each piece into an 8-inch strand and tie it into a single knot. Place about three inches apart on parchment-lined baking sheets. (These knotted rolls are also attractive if placed into well-greased muffin pans.) Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes. About 10 minutes before baking, preheat oven to 400 degrees. Bake for 15 minutes, or until the internal temperature of the rolls reaches 190 degrees. Immediately remove rolls from baking sheets and cool on a rack. For a shiny, soft crust, brush the tops of the rolls with olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38562,"Salmon Tartar 6 ounces salmon, cut into 1/4-inch dice 1 tablespoon capers, drained 1 tablespoon finely chopped cilantro 1 tablespoon Dijon mustard 1 tablespoon olive oil 1 teaspoon chipotle puree 1 tablespoon scallions, chopped Kosher salt and fresh cracked black pepper Kosher salt and fresh cracked black pepper
1/2 baguette, cut on the bias into 1/2-inch-thick rounds Ground cumin Extra-virgin olive oil, for drizzling Instructions: Combine the salmon, capers, cilantro, Dijon, olive oil, chipotle puree and scallions in a medium bowl, and season with salt and black pepper. Chill until ready to use.
Preheat a grill pan to medium-high heat.
Rub the baguette slices with cumin, drizzle with olive oil and season with salt and black pepper. Grill until toasted and slightly charred.
Fill the ring mold with the tartar, and then remove the mold. Serve with the crostini. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38563,"Creamy Apple and Celery Root Soup with Grilled Cheddar, Bacon and Apple Honey Mustard Sandwich 3 tablespoons EVOO 1 large celeriac (celery root), 1 1/4 pounds, peeled and chopped 2 parsnips, peeled and chopped 1 Idaho potato, peeled and chopped 1 onion, chopped Kosher salt and freshly ground pepper 1 bay leaf 2 tablespoons chopped fresh thyme 3 large Gala or other crispy, sweet apples, 2 peeled and chopped, 1 sliced 1/2 lemon, juiced 1/2 cup Calvados apple liquor or 1/2 cup Sauterne (citrusy) wine 4 cups chicken stock, homemade or store-bought 1 cup heavy cream or creme fraiche 1 stick butter, softened 8 slices, 1/2-inch thick, good quality white bread 1/2 cup apple butter 1/3 cup honey 1/4 cup grainy Dijon mustard 3/4 pound super sharp white Cheddar, sliced 12 slices good quality smoky bacon Instructions: For the soup, heat the EVOO, 3 turns of the pan, in a soup pot or large Dutch oven. Add the chopped celeriac, parsnips, potato, onion, bay and thyme. Season with salt and pepper and cook, partially covered, to soften, 10 to 12 minutes, stirring occasionally. Add the apples and lemon juice and cook 5 minutes more. Then deglaze the pan with the Calvados or Sauterne and add the chicken stock. Simmer over medium-low heat, 20 to 25 minutes more. Then remove the bay leaf and puree the soup. If too thick, add 1 cup water to puree. Add the cream or creme fraiche, turn off the heat, cool and store for a make-ahead meal. Butter one side of each slice of bread. Combine the apple butter, honey and mustard and spread over opposite sides of the bread. With the buttered-side facing out, build the cheese sandwiches and individually wrap for make-ahead. To serve, preheat the oven to 375 degrees F. Heat the soup up over medium heat, stirring occasionally. Arrange the bacon on a slotted pan and bake until crisp, about 15 minutes. Place the bacon and sliced apples in the prepared sandwiches. Heat a griddle pan over medium heat and make the grilled cheeses, cooking until deeply golden and crisp on both sides. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 38564,"Danish Dough 1 envelope dry yeast 3/4 cup milk, warm (about 110 degrees.) 1 egg, lightly beaten 1/4 cup sugar 1 teaspoon salt 1 teaspoon vanilla extract 2 1/2 cups all purpose flour 1/2 pound (2 sticks) unsalted butter, cold Instructions: In a large bowl sprinkle the yeast over the milk. Let sit for about 5 minutes. Add the egg, sugar, salt and vanilla. Whisk gently to combine. Set aside. Quarter each stick of butter and cut into 9 or 10 pieces. Toss the diced butter and flour together in a medium bowl. (Optional method) Put the flour in the bowl of a food processor. Cut each stick of butter into 1/4 inch slices and mix into the flour. Pulse machine 8 to 10 times, just to cut the pieces of butter into 1/2 inch pieces. If there are any larger pieces, break them with your fingers. Add the flour and butter mixture to the wet ingredients and fold with a rubber spatula until the flour is completely moistened. Transfer the dough to a smaller bowl, cover with plastic wrap and refrigerate overnight. Remove the dough from the refrigerator. On a heavily floured surface, pat it into a rectangle about 8 x 6 inches, and then roll it into a larger rectangle about 14 x 24 inches. Brush off any excess flour and fold both edges in so that they meet in the center. If the dough is sticking underneath, release it with a long flexible metal palate knife. Dusting off any excess flour and fold the dough in half when the edges meet. This is called a \book or 4-fold. Rotate the rectangle of dough 1/4 turn on the table. This is called a \turn. Roll into a rectangle measuring about 24 x 12 inches, loosening the dough underneath with a the metal spatula, reflouring as necessary. Brush off any excess flour and give it another book fold. Wrap the dough in plastic and refrigerate for 20 to 30 minutes. Remove the dough from the fridge and repeat this process two more times, rolling the dough out each time to 12 x 24 inches. There are 4 book folds in all. After the final turn, shape the package into a rectangle measuring about 9 x 6 inches. Brush off any excess flour, wrap in plastic and refrigerate for up to 2 days or freeze for up to one month. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38565,"Guacamole 3 Haas avocados, halved, seeded and peeled 1 lime, juiced 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 medium onion, diced 1/2 jalapeno pepper, seeded and minced 2 Roma tomatoes, seeded and diced 1 tablespoon chopped cilantro 1 clove garlic, minced Instructions: In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 38566,"Monster Cookies 2 sticks (1/2 pound) salted butter, softened 1 1/2 cups brown sugar, packed 1/2 cup white sugar 2 whole large eggs 1 tablespoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon kosher salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1 1/2 cup oats (either quick or regular) 1 cup chocolate coated candies, such as M&M's 3/4 cup chocolate chips (milk or semisweet) 1/2 cup pecans, chopped 2 1/4 cups rice cereal, such as Rice Krispies Cold milk, for serving Instructions: Preheat the oven to 350 degrees F and line 3 cookie sheets with parchment paper. Cream the butter with both sugars in a mixing bowl with an electric mixer on medium-high until fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat. Combine the flour, salt, baking powder and baking soda. Add to the mixing bowl and mix until combined. After that, add in the oats, chocolate candies, chocolate chips and pecans in whatever quantity you prefer. Add the cereal at the very end, mixing until just combined. Do not over mix! Use a 2-ounce cookie scoop to scoop balls of dough onto the prepared cookie sheets (3 to 4 tablespoons of dough per cookie). Refrigerate the dough balls until chilled through and firm, at least 30 minutes and up to 1 hour. Bake until golden brown, about 20 minutes, and then allow to cool on a rack. Serve with glasses of cold milk. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]

" 38567,"Super Nachos 2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites 4 vine ripe tomatoes, seeded and chopped 1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level 1 small white onion, chopped 1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking Salt 1 tablespoon extra-virgin olive oil 1 pound ground sirloin 2 cloves garlic, chopped 1 small onion, chopped 1 jalapeno pepper, seeded and chopped 1 teaspoon salt 1 1/2 teaspoons dark chili powder 1 1/2 ground cumin, half a palmful 2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level 1 can black beans, 15 ounces, drained 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups milk 3/4 pound pepper jack cheese, shredded, about 2 1/2 cups Sour cream Chopped scallions Chopped black olives Diced pimento Sliced avocado, dressed with lemon juice Hot pepper sauces Instructions: Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter. Combine salsa ingredients in a bowl and set aside for flavors to marry. Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low. In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat. Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 38568,"Roasted Whole Tomato Sauce 2 1/5 pounds Roma or plum tomatoes 3 tablespoons extra-virgin olive oil 1 tablespoon packed fresh oregano leaves 4 cloves garlic 1 red onion, quartered Kosher salt and freshly ground black pepper 1/2 teaspoon crushed red pepper flakes, plus more for serving, optional 1 pound spaghetti Fresh basil leaves, for serving Instructions: Preheat the oven to 300 degrees F. Add the tomatoes, olive oil, oregano, garlic, onion, 1 teaspoon salt, 1/2 teaspoon black pepper and the red pepper flakes to a large Dutch oven or oven-safe pot with a lid. Stir so that everything is coated in oil and spices. Roast in the Dutch oven, uncovered, until the tomatoes start to soften and split, about 1 hour. Stir and flip the tomatoes, then cook until the tomatoes, garlic and onion are all browned and very soft, about 1 hour more. At this point everything should be easily smashed with the back of a spoon. Transfer the pot to the stove and keep covered. While the tomatoes finish roasting, bring a large pot of water to a rolling boil over high heat. Add 2 tablespoons salt and the pasta. Cook 2 minutes less than package instructions. Reserve 1 cup pasta water and drain the pasta. Add 1/2 cup of the pasta water to the cooked tomatoes and carefully blend with an immersion blender, tipping the pot slightly if necessary to fully submerge the blender (or transfer to a regular blender) and blend until smooth. Bring the blended sauce to a simmer over medium-high heat, then add the drained pasta and cook for 2 minutes, stirring frequently. Adding more pasta water if the mixture needs to be saucier. Serve warm with a few basil leaves and a sprinkle of red pepper flakes. ","[Barolo, Barbaresco, Chianti, Rioja]" 38569,"Classic Mayonnaise 4 egg yolks* 2 teaspoons salt 2 teaspoons dry mustard Dash cayenne 1/2 lemon, juiced 2 tablespoons water 2 cups canola oil Instructions: Begin with all ingredients at room temperature, they will emulsify more readily. In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice and water together to form a stable base. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor/blender. Check seasoning. Keep covered in the refrigerator for up to 3 days. Serve with cold meats, seafood, poultry and salads.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 38570,"Spinach and Three Cheese Phyllo Pie Nonstick cooking spray or butter, for the baking dish 1/2 cup pine nuts
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon olive oil
2 yellow onions, diced
2 garlic cloves, minced
Three 20-ounce bags frozen chopped spinach, thawed and squeezed of excess water
4 extra-large eggs, lightly beaten
2 cups crumbled feta cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 tablespoon freshly ground black pepper
2 teaspoons kosher salt
Pinch nutmeg
8 sheets frozen phyllo dough, thawed 3 tablespoon unsalted butter, melted
2 teaspoons za'atar (if you can't find za'atar, use sesame seeds)
Instructions: For the spinach and cheese mixture: Preheat the oven to 375 degrees F. Grease a 13-by-9-inch baking dish with cooking spray or butter. In a large dry skillet over medium heat, lightly toast the pine nuts. Remove and reserve. In the same skillet, melt the butter with the olive oil. Add the onions and saute until translucent, about 10 minutes. Add the garlic and saute 2 to 3 minutes. Stir in the spinach. Cook until tender and any excess water evaporates, about 5 minutes. Remove from heat and let cool. In a large bowl, mix the eggs, feta, ricotta, Parmesan, pine nuts, pepper, salt and nutmeg. Add the reserved spinach mixture and stir to combine. Transfer to the baking dish, pressing to make sure it is even. For the phyllo dough crust: Layer sheets of phyllo onto the spinach mixture, brushing each sheet with melted butter before adding the next. Fold the edges to make a crust and brush with butter. Sprinkle with za'atar or sesame seeds. Bake until golden brown, 55 to 60 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 38571,"Korean Style Wagyu Beef Short Rib 1 cup soy sauce 1 cup sugar
1/2 cup Skrewball Peanut Butter Whiskey
1/2 tablespoon sesame oil
1/2 tablespoon toasted sesame seeds
10 cloves garlic, pureed in a food processor 1 onion, pureed in a food processor, plus 1/2 onion, sliced
1 Asian pear, pureed in a food processor 1/2 knob fresh ginger, pureed in a food processor
5 pounds Wagyu beef short ribs, cut against the bone 1/2-inch thick
1 tablespoon butter 1/2 onion, sliced Chopped fresh cilantro, for garnish Steamed rice, for serving Instructions: Mix together soy sauce, sugar, whiskey, sesame oil, sesame seeds, garlic, pureed onion, Asian pear and ginger in a large bowl. Add the beef and make sure the beef is completely coated on all sides. Cover and refrigerate for at least 12 hours or up to overnight. Preheat a char grill or barbecue grill to high heat and put a cast-iron pan on the grill to preheat. Add some butter and sliced onion to the pan and add the short ribs to the grill. Cook to desired doneness, about 2 minutes per side for medium-rare. Cut the beef into bite-size pieces (one bone per piece). Put the rib pieces over the butter-sauteed onion. Garnish with cilantro. Serve with a side of steamed rice. ","[Pinot Noir, Syrah, Tempranillo, Barolo]" 38572,"Blueberry Pecan Crumble 4 ounces pecan pieces (about 1 cup) 1 cup all-purpose flour 1 1/4 cups rolled (old-fashioned) oats 1/2 cup packed dark brown sugar 1 teaspoon ground cinnamon A couple pinches salt 1 stick (8 tablespoons) butte,r cut into small pieces 2 pints fresh blueberries 1/2 lemon, juiced 3 tablespoons sugar 2 tablespoons all-purpose flour Instructions: Preheat the oven to 350 degrees F.
For the topping: Put all topping ingredients in a bowl and rub together with your hands until mixture sticks together in small clumps. Pour the blueberries into a 9 by 13-inch baking dish. Squeeze the lemon juice over the berries, sprinkle the sugar and flour over them and toss until the berries are coated with sugar.
Scatter the topping over the berries in an even layer. Bake until the topping is golden brown and the berry juice is bubbling up through the topping, about 45 to 50 minutes. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 38573,"Hot Sausage Cast-Iron Skillet Pan Pizza 1 cup diced canned tomatoes 2 tablespoons sundried tomato paste
1 large clove garlic, crushed
1 scant teaspoon (1/3 palm full) oregano
A pinch of sugar and salt
A few leaves of torn basil, plus a few torn to serve
1 pound ball dough from market or your favorite pizza parlor or EZ Pizza Dough, recipe follows EVOO, for drizzling, and about 1/4 cup in a cup for brushing
1/2 pound hot Italian sausage
1 tablespoon cornmeal
1/2 tablespoon AP flour
Salt and pepper Crushed red pepper flakes About 2 cups shredded mozzarella cheese
About 1/4 cup grated Pecorino cheese
2 tablespoons water
About 1 tablespoon acacia honey
1 scant teaspoon Calabrian chili paste or chili flakes
Basil leaves
Fennel and Olive Salad, for serving, optional, recipe follows 1 cup warm water 1 package active dry yeast (look for pouches marked \For Pizza)
2 tablespoons EVOO, plus some for bowl to rest dough
1 tablespoon acacia honey
2 teaspoons kosher salt
3 cups AP flour 1 small bulb fennel, reserve a handful of fronds 1/2 small to medium red onion
1/2 lemon
1/2 orange
Salt and pepper
1/2 cup oil-cured black olives
2 to 3 tablespoons capers
4 to 5 cups arugula or baby kale
EVOO
Instructions: Preheat oven to 525 to 550 degrees F, as high as it goes, with rack at center. Preheat cast-iron skillet, 10 to 12 inches, over medium-high heat. Preheat a second smaller cast-iron or other skillet over medium-high heat for the sausage. Gather your ingredients. In a food processor, whizz up sauce: tomatoes, paste, garlic, oregano, sugar, salt and a few leaves of basil. Stretch dough into an even round that will cover large skillet. Drizzle a little EVOO in smaller skillet. Cut sausage from casing, add to pan and lightly brown and crumble. Turn pan off. Sprinkle a little cornmeal and flour in larger skillet and press dough into and up sides as much as possible. The pan is hot -- reminder. Brush the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with the sauce and sausage, scatter the cheeses over the sausage and place in oven. To the sausage skillet, add a little water, honey and chili paste and stir to combine (reheat your pan if it's not warm enough to heat the honey). Bake the pizza 15 minutes to deep golden brown and bubbly. Drizzle or brush the pizza with the chili honey mixture and top with torn basil. To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes. Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough. Transfer to a bowl drizzled with a little EVOO and cover; let stand 1 hour. Cut dough in half; wrap half the dough and freeze for later use. Using a mandoline or very sharp knife, thinly slice the fennel and the red onion and place in a bowl. Add juice of orange and lemon and season with salt and pepper. Pit olives and coarsely chop; add to bowl. Add capers and arugula or kale. When ready to serve, add EVOO, 2 slow turns of the bowl, toss and serve. ","[Chianti, Barbera, Dolcetto, Valpolicella]" 38574,"Spicy Grilled Salmon with Mango, Radish, and Lime Salsa 2 mangoes, peeled, pitted and cut into chunks 1 red onion, chopped 6 red radishes, chopped, plus 1 sliced for garnish 2 limes, peeled and cut into segments 1 handful fresh cilantro leaves 2 tablespoons extra-virgin olive oil 1 teaspoon Southwest Spice Mix, recipe follows 1 (2 to 3 pound) salmon fillet Extra-virgin olive oil Kosher salt and freshly ground black pepper 2 ancho chiles, stemmed and seeded 2 tablespoons whole cumin 2 tablespoons whole coriander 1 cinnamon stick 1 tablespoon sweet paprika Instructions: For the Salsa, put all the ingredients into a food processor and pulse until finely chopped; set aside. Heat the grill to medium high. Drizzle some olive oil over the salmon and season it with salt and pepper. Gently rub 2 tablespoons of the Spice Mix into the salmon. Pour some olive oil onto a paper towel and rub the grill with it - this will help to prevent the fish from sticking. Grill the salmon flesh side down for about 12 to 15 minutes. To serve, spread most of the Salsa onto a platter and place the salmon, skin side down, on top. Garnish with more Salsa, radish slices, cilantro, and a drizzle of olive oil. Put the ancho chiles, cumin, coriander, cinnamon stick, and paprika into a small dry skillet over medium-high heat, and toast the spices just until they begin to smell, about 1 minute. Empty into a spice mill and grind to a powder. ","[Syrah, Zinfandel, Tempranillo, Grenache Blanc]

" 38575,"Roasted Red Pepper Hummus with Homemade Pita Chips 4 to 6 tablespoons lemon juice, to taste 4 tablespoons extra-virgin olive oil 3 cups drained cooked chickpeas 1 roasted red bell pepper, skinned, seeded, and coarsely chopped (about 1/2 cup) 3/4 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon crushed red pepper 1/2 cup tahini 2 tablespoons water 1/4 teaspoon ground cumin 1/8 teaspoon ground black pepper 1 tablespoon chopped parsley leaves 1/4 teaspoon sweet paprika Pita Chips, for serving, recipe follows 1/2 cup extra-virgin olive oil 1 tablespoon minced garlic 1 teaspoon Essence, recipe follows 4 pita breads, each split in 1/2 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: In the bowl of a food processor, place the chickpeas and red bell pepper. On a cutting board, mash the garlic cloves with 1/4 teaspoon of salt to a smooth paste with the side of a knife, then add this to the processor along with the crushed red pepper, tahini, water, 4 tablespoons of the lemon juice, 2 tablespoons of the olive oil, cumin, and pepper and process until smooth, stopping to scrape down the sides as needed. Taste and adjust the seasoning by adding salt and additional lemon juice, if necessary, to taste. Transfer to a wide shallow bowl for serving and use the back of a serving spoon to form a well in the center of the hummus. Drizzle with the remaining olive oil and sprinkle the top with the parsley, and paprika. Serve at room temperature, with pita chips for dipping. Preheat the oven to 300 degrees F. Combine the olive oil, garlic, and Essence in a small bowl and whisk to mix. Brush the mixture evenly over the rough (inside portion) of each pita bread half. Stack the pita breads and cut into quarters. Arrange the pita pieces evenly on a baking sheet and bake until golden brown and crispy, about 20 minutes. Remove from the oven and let cool before serving. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993. ","[Sangiovese, Pinot Grigio, Vermentino, Tempranillo]" 38576,"Crab Stuffed Artichokes 2 tablespoons olive oil 6 jumbo artichokes 1 cup mayonnaise 1/4 teaspoon Worcestershire sauce 1/4 teaspoon fine salt 1/4 fresh black pepper 1/4 cup bread crumbs, dried 1/2 teaspoon tarragon, dried 2 tablespoons chopped scallions 2 tablespoons chopped parsley leaves 2 teaspoons lemon juice 1 teaspoon grated lemon zest 1 cup crabmeat Instructions: Lightly oil baking sheet with olive oil and place in the oven to preheat. Trim and clean the artichokes by removing the lower 3 to 4 rows of outer leaves, and leaving 1/2-inch of stem. Trim the sharp tips off the remaining leaves with kitchen shears. In large pot, boil or steam artichokes 30 to 45 minutes, or until knife easily enters the base of the leaves. Remove from pan and let cool. Preheat oven to 400 degrees F. In medium mixing bowl, mix mayonnaise and Worcestershire sauce. When smooth, season with salt and pepper, to taste. Mix in bread crumbs, tarragon, scallions, parsley, lemon juice, lemon zest, and crab meat until well blended. Remove leaves from cooled artichokes, and scoop out choke inside. Generously fill artichoke with crabmeat mixture (approximately 2 to 3 tablespoons per artichoke), until a small mound is present in each, Drizzle each lightly with olive oil. Bake stuffed artichokes for 20 minutes, or until tops are lightly browned. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 38577,"Grilled Leg of Lamb with Pomegranate Molasses 4 to 5-pound boneless leg of lamb, rolled and tied 1/2 cup pomegranate molasses, plus extra for serving, store-bought or recipe follows Kosher salt and freshly ground black pepper to taste 4 cups pomegranate juice 1/2 cup sugar 1 tablespoon freshly squeezed lemon juice Instructions: Preheat the grill to 375 degrees F. Unroll the lamb and brush on all sides with the molasses. Season on all sides with salt and pepper. Roll the lamb up and secure with butchers' twine. Place the lamb over indirect heat and cook for 15 minutes, brush with the molasses again. Turn 1/4 turn and cook for another 15 minutes. Complete the brushing and turning procedure 2 more times for a total cooking time of approximately 1 hour or until the lamb reaches an internal temperature of 130 degrees F. Remove from the heat and allow to rest 10 minutes before slicing and serving. Serve with additional molasses if desired. For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months. For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months. Yield: 1 1/2 cups syrup or 1 cup molasses Prep Time: 5 minutes Cook Time: 50 to 70 minutes Inactive Prep Time: 30 minutes ","[Cabernet Sauvignon, Pinot Noir, Merlot, Zinfandel]

" 38578,"Emeril's Wedgie Salad 8 ounces blue cheese, crumbled 3 tablespoons fresh lemon juice 1/2 teaspoon Worcestershire sauce 1/2 teaspoon hot pepper sauce 1/2 teaspoon kosher salt, plus more as needed 1/2 teaspoon freshly ground black pepper, plus more as needed 3 tablespoons olive oil 3/4 cup sour cream 6 tablespoons buttermilk 1 large head iceberg lettuce, cored, washed, and patted dry 8 slices cooked bacon Louisiana Garlic Bread, recipe follows Leftover Garlic Bread Croutons, recipe follows Chopped fresh chives, for garnish 2 cups leftover garlic bread, cut into 1-inch cubes 2 tablespoons olive oil Emeril's Essence, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Combine half of the blue cheese, the lemon juice, Worcestershire, hot sauce, salt and black pepper in a medium mixing bowl. Using the back of a fork, mash the mixture together to form a thick paste. Drizzle in the olive oil, stirring continuously with the fork until the mixture is creamy. Add the sour cream and buttermilk and mix well. Cover and refrigerate for 1 hour. Adjust seasonings with salt and pepper, if needed. Cut the lettuce into 4 wedges and place each wedge on a salad plate. Spoon about 1/4 cup of the dressing over each wedge. Crumble remaining cheese over each wedge and arrange 2 slices of bacon around each plate. Place croutons around each salad wedge. Garnish with additional cracked black pepper and fresh chives and serve immediately. Preheat oven to 350 degrees F. Toss garlic bread with the olive oil in a large bowl. Season lightly with the Essence and spread bread onto a baking sheet. Bake until golden brown and crisped through, 10 to 15 minutes. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38579,"Sauzaandreg; Classic Margarita 1 1/2 parts Sauza? Signature Blue Silver 100% Agave Tequila 1 part lime juice 1/2 parts DeKuyper? Triple Sec Liqueur 1/2 parts simple syrup Instructions: Add ingredients to an ice-filled shaker. Shake and strain over ice into a margarita glass. Garnish with a lime wedge on the rim and serve. Salt is optional. ","[Tequila, Cointreau, Triple Sec]" 38580,"No Work Salmon Chowder 7 ounce can salmon drained 1 cup thawed frozen corn kernels 14 1/2 ounce can Italian style stewed tomatoes 8 ounce bottle clam juice 1/4 cup long grain rice Salt and pepper Green onion, thinly sliced Instructions: Combine salmon, corn, tomatoes, clam juice and rice. Cover and simmer for 20 minutes until rice is tender; season with salt and pepper and garnish with scallion. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38581,"Vietnamese Wrap 12 ounces ground pork 1/4 teaspoon kosher salt 1/4 teaspoon pepper 1/2 cup hoisin sauce 1 8-ounce can water chestnuts, strained and coarsely chopped 1/3 cup chopped green onions, green part only 24 (6-inch) round sheets rice paper ( have extra on hand in case of tearing) lukewarm water 1 tablespoon black sesame seeds 24 medium basil leaves Instructions: Heat the pork in a large nonstick skillet over high heat. Season with the salt and pepper. Cook until the meat is no longer pink, about 5 minutes, stirring frequently. Transfer pork to a paper towel-lined plate using a slotted spoon. Let cool. Mix the hoisin sauce and water chestnuts together in a small bowl. Add the pork and mix well. Refrigerate while preparing the rice papers. ASSEMBLY: Fill a pie plate or other wide, shallow container with lukewarm water(do not use cold water or hot water). Place 2 rice papers in the water. Let sit until somewhat soft, about 45 seconds. Remove 1 paper at a time and place on a paper towel. Cover with an additional paper towel. Repeat the process until there are 12 layers of rice paper. The rice paper will become pliable 1 to 2 minutes after being stacked. Invert the stack and use the rice papers in the order in which they were removed from the water. Place 3 rice papers at a time on a clean work surface. Sprinkle each rice paper with 1/8 teaspoon of the sesame seeds. Place 1 basil leaf on the bottom third of each rice paper. Top with 1 tablespoon of the pork mixture. Cover with one mint leaf. Fold the right and left edges toward the center of the filling, pressing firmly. Fold the bottom edge of the rice paper toward the center and gently but firmly roll until the top edge is reached and a rectangle 11/2 by 2 inches is formed. Repeat until the first 12 rice paper rolls are complete. Cover assembled wraps with a very damp towel and cover with plastic wrap. Soak remaining rice paper wraps and assemble until remaining ingredients have been used. Cover the wraps as directed. These rolls can be left at room temperature for up to 3 hours. Do not refrigerate or the rice paper will harden. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 38582,"Margaritas 1/4 cup fresh lime juice 1/2 cup tequila 2 or 3 tablespoons triple sec Ice Limes Coarse salt Instructions: Stir together lime juice, tequila, triple sec and 1/2 cup ice cubes. Rub rim of glass with wedge of lime and dip into salt. Add ice cubes to glass and pour in margarita. Serve immediately; ","[Tequila, Mezcal]" 38583,"Simple Fritto Misto Vegetable oil, for frying 3/4 cup all-purpose flour 1/4 cup cornstarch Generous pinch salt, plus more for sprinkling Pinch freshly ground black pepper 1 cup sparkling water 4 ounces green beans, halved if long 2 small zucchini, sliced into 1/4-inch rounds 1 lemon, sliced into very thin round slices Instructions: In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. Mix the flour, cornstarch, salt and pepper in a medium bowl. Whisk in the water to make a thin batter. Dip the green beans, zucchini and lemons in the batter and carefully place them in the saucepan. Fry the vegetables until lightly browned, 1 to 3 minutes. Drain the vegetables on paper towels and immediately sprinkle with salt. Serve the vegetables warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 38584,"Steve's Authentic Key Lime Pie 8 ounces graham crackers, crushed 4 ounces butter, melted 1 cup canned sweetened condensed milk, chilled 4 egg yolks, cold 1/2 cup key lime juice, cold Whipped cream, for garnish Instructions: Preheat oven to 325 degrees F. To make the crust, combine the ingredients in a bowl and mix well for 2 minutes. Mold the mixture into a greased, 10-inch pie shell and bake for 8 minutes or until golden brown. Remove the crust from the oven and allow to cool. To make the filling, combine the milk and the egg yolks and mix well. Slowly add the key lime juice and mix just until incorporated. Do not overmix or the pie will not set-up in the refrigerator. Pour the mix into the pre-baked pie shell and refrigerate until set. To serve, slice the pie and serve with whipped cream or serve plain. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 38585,"Cinnamon Apples 3/4 cup cinnamon candies, such as Red Hots 1/2 cup light brown sugar
4 large Granny Smith apples, peeled, cored and each cut into eighths
1 stick (8 tablespoons) salted butter
One 16-ounce store-bought pound cake, cut into 8 slices
Vanilla ice cream, for serving
Mint leaves, for garnish
Instructions: Combine the candies, brown sugar and 2 1/2 cups water in a large saucepan and place over medium-high heat. Cook, stirring, until the candies and sugar have fully melted, about 10 minutes. Add the apples and bring to a boil. Cook until the apples are tender but not mushy, about 5 minutes. Remove the apples with a slotted spoon and transfer to a heatproof dish. Allow the syrup to boil for an additional 5 minutes to thicken and intensify. Pour the syrup over the apples and allow to cool. Transfer to the fridge and chill for at least 4 hours. When ready to serve, warm a griddle over medium heat. Butter the griddle and toast the slices of pound cake for about 2 minutes per side, adding more butter as needed. To plate, place a piece of pound cake on each plate. Top with a scoop of ice cream and 4 apple slices. Drizzle with additional syrup and garnish with the mint. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 38586,"Crawfish Boil 8 cups salt 12 gallons water 1 (40 to 45 pound) sack live crawfish 6 cups Creole Seafood Seasoning, recipe follows, or any Creole seasoning mix 2 cups cayenne pepper 2 cups whole black peppercorns 15 bay leaves 12 lemons, halved 12 heads garlic, peeled, each head halved 10 onions, peeled and quartered 3 pounds small new potatoes, scrubbed, skin on 12 ears corn, shucked and halved 1/3 cup table salt 1/4 cup granulated or powdered garlic 1/4 cup fresh ground black pepper 2 tablespoons cayenne pepper, or to taste 1 tablespoons dried thyme 2 tablespoons dried basil 1 tablespoons dried oregano 1/3 cup paprika 3 tablespoons granulated or powdered onion Instructions: Fill a washtub or ice chest with water and 2 cups of the salt, stir, and place the crawfish in the mix. As they swim around, the salt will cause them to purge themselves of impurities and cleanse their outer shells. (Let them purge for 30 to 40 minutes; they need to stay alive until you're ready to cook them.) While that's happening, pour the 12 gallons of water into a 20-gallon pot. Add the remaining salt, the seasoning, cayenne pepper, black peppercorns, bay leaves, and lemons. Boil for 15 minutes. In a basket insert, place half the garlic, half the onions, and half the potatoes. Place the basket in the water and cook for 4 to 5 minutes. Add half the corn and return the water to a boil. Drain the crawfish from their purging water, add half of them to the basket, and bring to a rolling boil. Turn off the heat and let soak for 10 minutes. Pull out the basket, drain, and dump the basket's contents onto a newspaper-lined table. Repeat with the remaining ingredients. Serve crawfish, corn, onions, and garlic to each person. Thoroughly combine all ingredients in a blender, food processor, or mixing bowl, and pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 38587,"Pull-Apart Parker House Rolls 3 tablespoons bread flour 1/2 cup cold milk 1 large egg
2 cups bread flour, plus more for flouring 1 1/2 teaspoons instant yeast
2 tablespoons sugar
1 teaspoon kosher salt
7 tablespoons unsalted butter, melted, plus more for the skillet Nonstick cooking spray, for the bowl 4 ounces garlic-herb butter or honey butter, store-bought or homemade
Instructions: For the flour paste: Add 1/2 cup water to a small saucepan set over medium-low heat. Add the flour and cook, whisking constantly, until the mixture is a smooth pudding-like consistency, 30 to 45 seconds. Let cool. For the dough: Add the milk and egg to the flour paste and whisk together until smooth. Transfer the paste to a stand mixer fitted with a dough hook and add the flour and yeast. Mix on low speed until all the flour is moistened, 1 to 2 minutes. Let rest in the bowl for 15 minutes. After 15 minutes, with the mixer running on medium-low speed, add the sugar and salt and mix for about 5 minutes. Add 4 tablespoons of the butter and mix, scraping down the sides of the bowl when necessary, about 5 minutes longer. Transfer the dough to a lightly floured surface and knead briefly to form a ball. Spray a mixing bowl with cooking spray, add the dough ball, cover with plastic wrap and let rest until doubled in size, about 1 hour. Transfer the dough to a work surface and press gently but firmly to release the air. Stretch the dough to form a 9-by-10-inch rectangle. Cut the dough lengthwise into 4 equal strips, then cut those strips into 3 equal pieces. Working with one piece at a time, stretch and press each one into an 8-by-2-inch inch strip. Roll each strip small end to small end in order to form a snug roll. Grease a 12-inch cast-iron skillet with butter and arrange the rolls in the skillet, 10 around the outside and 2 in the middle. Cover with plastic and let rise until doubled in size, about 45 minutes. Position an oven rack in the lowest position and preheat the oven to 375 degrees F. Brush the rolls with the remaining 3 tablespoons butter and bake until golden brown, about 25 minutes. Let cool 5 minutes. When ready to serve, using a 2-ounce ice cream scoop, place scoops of the garlic-herb or honey butter in the center of the bread and let your guests pull apart the bread from the skillet. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38588,"Sugar Cookies with Pistachio and Dried Cherries 1 (8-ounce) roll refrigerated sugar cookie dough 1/2 cup pistachios, lightly chopped 1/2 cup dried cherries 1 (11-ounce) bag white chocolate chips Instructions: Preheat the oven to 350 degrees F. Open sugar cookie log and press into a rectangle on cutting board. Add pistachios and cherries, press into dough and then re-shape into a log. Slice into 1/4-inch thick rounds. Transfer cookies to a baking sheet. Bake 7 to 11 minutes, until golden around the edges. Transfer to wire racks to cool completely. While cookies are baking, melt white chocolate chips in a double boiler or bowl over simmering water. When cookies are cool, dip bottom half of cookies into melted white chocolate and place on waxed or parchment paper to cool. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 38589,"Terrine d'Homard Mousseline (a Mold of Sea and River Food Set with Cream and Eggs) 5 ounces lobster flesh (1 1/2 pound live weight lobster) 9 ounces pike (flesh weight only) Clarified butter 1 medium onion (2 ounces) finely sliced 1 clove garlic, smashed 1 ounce brandy 1 cup dry white wine 1 cup mushrooms, blanched 1 cup whipping cream, plus 1 tablespoon Freshly ground salt Freshly ground white pepper 2 egg whites 2 large tomatoes, sliced into thick rings and halved 2 egg yolks 1 teaspoon arrowroot Chopped parsley for garnish Instructions: Place the live lobster in a sink of blood heat water (it is at this temperature that scientists say that all edible shellfish die with the least discomfort). Remove from water and crack open and take out flesh (usually 5 ounces from a 1 1/2 pound lobster). Reserve the shell. Heat a serving platter in the warming oven - preheat oven to 300 degrees F. Put both pike and lobster flesh through a mincer with a very fine screen. Keep the flesh in a bowl set in another bowl of rice. Into a frying pan, place some clarified butter and add the onion and garlic clove - pop in the lobster shells and simmer gently. Add 1 ounce of brandy and set it alight. Pour in the 1 cup of dry white wine, cover and continue cooking over a low heat. Put the blanched mushrooms through the mincer and then add to the chilled fish flesh. Carefully blend in the 1 cup of whipping cream and season generously with freshly ground salt and pepper. Beat the 2 egg whites in a bowl and fold into the fish. Pour this mixture into 2 separate moulds and set them in a \bainmarie\ (bath of hot water) and cover the molds with foil. Place in the preheated oven for 30 minutes - remove the foil after this period and cook uncovered for another 30 minutes. Strain the stock from the lobster shells, approximately 3/4 cup should be left, pour into a heated pan - increase the temperature and add the sliced tomatoes - simmer. Remove the baked fish molds from the oven and unmold onto the heated serving platter. Sieve the tomato stock mixture - pushing through as much tomato flesh as possible. Add the 2 egg yolks to the sieved stock (off the heat). Blend the arrowroot with the extra tablespoon of whipping cream and then add the mixture to the stock mixture for thickening. Return to the heat and allow the sauce to thicken - it shouldn't boil. Pour the sauce over the fish molds - dust with the chopped parsley and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 38590,"Burger Spaghetti Kosher salt 3 stale hamburger buns 2 tablespoons extra-virgin olive oil 1/2 cup whole milk 1 pound ground beef 1/2 cup finely chopped onion
1/4 cup finely chopped dill pickle slices, plus pickle slices for serving 1/4 cup ketchup 1 tablespoon yellow mustard 1 tablespoon Worcestershire sauce Freshly ground pepper 3 ounces sharp white cheddar cheese (half cut into 24 small cubes, half grated) 12 ounces spaghetti 4 cloves garlic, sliced 2 tablespoons tomato paste Thinly sliced romaine lettuce, for topping Diced tomato, for topping Instructions: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil for the pasta. In a food processor, pulse 2 buns into coarse crumbs. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the crumbs and toast 3 minutes. Transfer to a bowl. Wipe out the skillet. Tear up the remaining bun; soak in a large bowl with the milk, 5 minutes. Drain, squeezing the excess milk from the bread. Combine the soaked bread, half of the toasted crumbs, the ground beef, onion, chopped pickles, 2 tablespoons ketchup, the mustard, Worcestershire sauce, 1/2 teaspoon salt and pepper to taste in the bowl and mix by hand.
Divide the meat mixture into 24 pieces. Press a cheese cube into the center of each and shape into meatballs around the cheese.
Heat the remaining 1 tablespoon olive oil in the same skillet over medium heat. Add the meatballs and cook until browned, about 2 minutes per side. Transfer the meatballs to a baking sheet; bake until just cooked through, about 5 minutes. Reserve the skillet.
Cook the pasta as the label directs. Meanwhile, add the garlic to the reserved skillet; cook over medium heat until golden, about 30 seconds. Add the tomato paste and the remaining 2 tablespoons ketchup; cook 1 minute, then stir in 1 cup pasta cooking water until smooth. Simmer until slightly thickened, about 3 minutes. Drain the pasta, add to the skillet and toss to coat. Divide the pasta among bowls and top with the remaining toasted breadcrumbs, the meatballs, grated cheddar, lettuce and tomato. Serve with pickle slices on the side. Per serving (without toppings): Calories 541; Total Fat 19 grams; Saturated Fat 7 grams; Protein 30 grams; Total Carbohydrate 61 grams; Sugar: 8 grams; Fiber 3 grams; Cholesterol 66 milligrams; Sodium 680 milligrams;
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 38591,"Tortellini Tomato Spinach Soup 1 tablespoon olive oil 1/2 cup minced onion (about 1/2 small onion) 1 clove garlic, minced 4 to 6 cups broth, chicken or vegetable One 14-ounce can whole tomatoes, crushed through your fingers or coarsely chopped One 9-ounce package fresh tortellini or 4 servings dried tortellini Coarse grained salt and cracked black pepper 10 ounces fresh or frozen spinach, defrosted and chopped 1/4 cup freshly grated Parmesan, very loosely packed Instructions: In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 38592,"Kids Can Make: Pretzel and Potato-Chip Blondies 2 sticks (1 cup) unsalted butter, plus more for greasing the pan 2 1/2 cups thin pretzel sticks 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 2 1/4 cups packed light brown sugar 3 large eggs, lightly beaten 1 tablespoon pure vanilla extract 1/2 cup butterscotch chips 1/2 cup mini semisweet chocolate chips 1 1/2 cups potato chips, broken into pieces as needed Instructions: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil, leaving about a 2-inch overhang on all sides; butter the bottom and sides. Pulse 2 cups of the pretzels in a food processor to a fine powder; transfer to a medium bowl, add the flour, baking powder and salt, and stir to combine. Melt the butter in a medium saucepan over medium heat. Remove from the heat, and stir in the sugar; set aside to cool completely. Stir in the eggs and vanilla until completely combined. Add the pretzel-flour mixture in 2 batches, stirring after each until fully incorporated. Stir in the butterscotch chips and half the chocolate chips. Transfer the dough to the prepared pan, and spread it out evenly. Push the potato chips and the remaining 1/2 cup pretzel sticks into the top of the batter. Scatter the remaining chocolate chips. Bake until golden and a toothpick inserted in the center comes out with only a few crumbs attached, 30 to 35 minutes. Cool completely in the pan on a rack. Use the foil overhang to help lift the bars out of the pan. Cut into 24 squares. Store at room temperature in an airtight container for up to 3 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 38593,"Santa Barbara Shrimp with Mustard 36 to 48 medium shrimp (6 to 8 per person) Salt and freshly ground pepper 4 tablespoons almond or safflower oil 2 medium shallots, minced 1 bunch fresh tarragon leaves, minced 1/2 cup dry sherry 1/2 cup heavy cream 2 tablespoons unsalted butter, cut into small pieces 2 tablespoons Dijon mustard 1 tablespoon minced chives Salt and freshly ground black pepper Instructions: Season the shrimp with salt and pepper. Using 2 large saute pans, heat the oil until it begins to smoke. Over very high heat, saute the shrimp for 6 to 7 minutes. Transfer to a warm plate, set aside, and keep warm. To each saute pan, add 1 minced shallot and 1 tablespoon minced tarragon. Saute for 2 to 3 minutes. Deglaze each pan with the sherry and then combine the sauce in one pan. Add the cream and reduce the sauce until it coats the back of a spoon. Whisk in the butter, 1 small piece at a time. Whisk in the mustard, just at the last minute. Do not let the sauce boil, or the mustard will become grainy. Correct seasoning to taste. Arrange the shrimp decoratively on serving plates, nap with sauce, and sprinkle with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38594,"Smokey Turkey Shumai in a Sweet Pea Broth 1 pound ground turkey 1/3 cup sliced green scallions 1 tablespoon chipotle Salt and black pepper to taste 1 egg 1 package wonton skins 1/4 cup cream 2 ounces chopped butter 2 cups sliced yellow onions 2 smashed garlic cloves 2 cups chicken stock Salt and white pepper to taste 2 cups English peas or frozen peas (Simplot brand) 1 cup spinach leaves 2 to 4 ounces butter (optional) 1/2 cup ground red cl (ancho, chimayo or pasilla) 1/2 tablespoon ground cumin 3 cups canola oil 1 teaspoon salt Instructions: In a food processor, puree turkey with chipotle, egg and cream. Pulse in butter but do not puree smooth. Place mousse in a chilled bowl and fold in scallions. Season. Make shumai and/or tortellini. To make shumai, dollop mousse in middle of wonton wrapper. Fold up sides tightly around mousse to form open-faced dumpling and flatten bottom on counter. Steam for 8 minutes until done. Plate in soup plate with pea broth and garnish with cl oil. In a saucepan, sweat onion and garlic. Add stock and seasoning. Make sure broth is salty. When boiling, add peas and spinach. Cook until soft, about 5 to 8 minutes. Immediately puree with hand blander and add butter. Check for seasoning. Heat cl and cumin in a saute pan until barely smoking. Whisk in oil. Transfer to tall, glass jar and let stand overnight. Oil will separate.; ","[Malbec, Tempranillo, Garnacha, Barbera]" 38595,"Roasted Fruits with Cinnamon-Red Wine Glaze and Toasted Almonds 2 plums, ripe 2 peaches, ripe 2 pears, ripe 2 tablespoons honey 2 tablespoons light brown sugar 2 tablespoons light-bodied red wine (recommended: Beaujolais) 1/2 teaspoon cinnamon, ground 3/4 cup almonds, sliced 1/4 cup granulated sugar 1 large egg white Instructions: Preheat oven to 400 degrees. Quarter the fruit and remove all the seeds and pits. Combine the honey, brown sugar, wine and cinnamon in a 9-inch baking dish. Add the fruit and toss to coat. Bake until tender, 20 to 30 minutes. When the fruit is done, remove it and lower the oven temperature to 350 degrees. Meanwhile, toss the almonds and granulated sugar together, then add the egg white and mix well to coat. Lightly grease a baking sheet and spread the almond mixture on it. Bake the almonds, turning them with a spatula every 5 minutes until golden brown and caramelized, 10 to 12 minutes. Serve the fruit warm or at room temperature, with the almonds sprinkled on top. ","[Beaujolais, Pinot Noir, Chianti, Moscato]" 38596,"Caramelized Onion Spinach Dip 5 tablespoons unsalted butter 2 tablespoons vegetable oil 1 red onion, thinly sliced 1 yellow onion, thinly sliced Kosher salt and cracked black pepper
1 cup mayonnaise 3/4 cup sour cream 4 ounces cream cheese, softened 1/2 teaspoon cayenne pepper One 10-ounce box frozen spinach, thawed and drained Cut-up vegetables, for serving, optional Chips, for serving, optional Instructions: Melt the butter in a large skillet over medium heat and add the oil. Stir in the onions and sprinkle liberally with salt and pepper. Reduce the heat to medium-low and cook the onions, stirring occasionally, until caramelized, 30 minutes. Remove from the heat and cool.
Combine the mayonnaise, sour cream, cream cheese and cayenne in a mixing bowl and mix vigorously until smooth. Add the onions and thawed and drained spinach and mix well. Taste and adjust the seasoning with salt and pepper as necessary.
Serve with cut-up vegetables or chips, if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38597,"Double Jack Stew 3 pounds hanger steak, cut into 2-inch cubes, trimmed as needed 1/2 cup Irish stout 1/4 cup applejack (recommended: Laird's) 1/4 cup whiskey (recommended: Jack Daniel's) 2 tablespoons stone-ground Dijon mustard 2 tablespoons agave 1 tablespoon granulated garlic 2 teaspoons kosher salt 2 teaspoons fresh cracked black pepper 4 tablespoons olive oil 1 Spanish onion, cut into 3/4-inch dice 5 tablespoons all-purpose flour, divided 1/3 cup whiskey (recommended: Jack Daniel's) 4 cups beef stock, divided 2 bay leaves 1/2 teaspoon dried thyme, crushed fine 1/2 teaspoon dried savory, crushed fine 4 red potatoes, washed and quartered 1 turnip, peeled, halved and sliced into 1/2-inch half rounds 2 large carrots, peeled and cut into 1/2-inch coins 1/2 cup apple cider vinegar Kosher salt 1/2 cup buttermilk 1/4 cup heavy cream 2 tablespoons butter Instructions: For the marinade: In a gallon re-sealable bag, combine all the ingredients and marinate for 1 hour at room temperature. Drain well and pat dry. For the stew: In a large Dutch oven over medium heat, add the oil and the onions and cook until translucent. Remove from the pot and reserve. In batches (if needed, do not crowd), add the steak to the pot and cook for 4 to 5 minutes per batch, turning to evenly and deeply brown. Adjust the heat as needed. Sprinkle with 2 tablespoons flour and stir to coat well. Deglaze the pan with the whiskey and 1/2 cup of the beef stock, scraping any bits from the bottom. Add the remaining stock and return the onions to the pot. Add the bay leaves, thyme and savory and stir to combine. Bring to a simmer, reduce the heat to low, cover and cook for 2 hours, stirring occasionally. After 2 hours have passed, add the potatoes, turnip and carrots. Cover and cook for an additional 35 to 45 minutes. Add in the vinegar and salt, to taste. In a measuring cup, combine the buttermilk and cream and whisk in the remaining 3 tablespoons flour. Add to the stew, stirring gently to combine, and cook for an additional 5 to 6 minutes. Turn off the heat, add in 2 tablespoons butter and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 38598,"Luna Sea Burger 14 to 20 ounces fresh salmon fillets 2 cups shelled pistachios, toasted for 3 minutes 2 ounces fresh basil leaves 1/4 cup orange juice 1/4 cup Parmesan 1/4 cup olive oil
1 tablespoon minced garlic 1 tablespoon hot sauce Pinch kosher salt and freshly ground black pepper 1 cup bread crumbs, plus more if needed 6 sheets phyllo dough Instructions: Preheat the oven to 500 degrees F.
For the Salmon: Remove the skin and any bones from the salmon and cut into small pieces. Add to a food processor and pulse until finely chopped. Remove and add to a large bowl.
For the pesto: Put the pistachios, basil, orange juice, Parmesan, olive oil, garlic,hot sauce and a pinch of salt and pepper in a blender or food processor and puree. For the burger: Add 1/2 cup of pesto per pound of salmon and stir in the breadcrumbs until incorporated. Add some more breadcrumbs if the mixture is too moist to hold together. Cook a small piece of the burger mixture and test for taste and consistency. Portion the burger mixture into 6-ounce patties, arrange on a baking sheet and bake for 7 minutes. Remove from the oven and then wrap each burger in phyllo dough. Return the burgers to the oven at the same temperature for 7 more minutes. Arrange on a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 38599,"Cinnamon Raisin-Nut Toffee 2 cups salted roasted mixed nuts 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 stick unsalted butter, cut into 1 1/2-inch pieces, plus more for the baking sheet 1 1/2 cups sugar 1/2 cup golden raisins Instructions: Combine the nuts, vanilla, cinnamon and cloves in a bowl. Lightly butter a rimmed baking sheet. Heat the sugar in a saucepan over medium heat, stirring until it just begins to melt. Cook, swirling the pan but not stirring, until most of the sugar has melted, about 10 minutes. Add the butter and cook, swirling the pan, until the mixture is deep amber and a candy thermometer registers 300 degrees F, about 7 more minutes. Remove from the heat; stir in the nut mixture, then the raisins. Pour onto the prepared baking sheet and spread with a rubber spatula. Let cool completely, then break into pieces. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 38600,"Chocolate Almond Hand Pies One 14.1-ounce box of 2 pie crusts All-purpose flour, for dusting 3 ounces cream cheese (a little under half a block), at room temperature 1 cup semisweet chocolate chips 3 tablespoons unsalted butter, melted One 2-ounce package sliced almonds 2 teaspoons turbinado sugar Instructions: Preheat the oven to 350 degrees F. Roll out one pie crust on a work surface lightly dusted with flour and cut into 4 equal wedges with a pizza cutter or knife. Spread 2 teaspoons of cream cheese over each piece, leaving about 1/2 inch bare around the edges. Sprinkle 2 tablespoons chocolate chips over the cream cheese and gently fold the crust over, creating a triangular hand pie. Using a fork, press the edges to seal, and place the pies on a large ungreased baking sheet. Repeat the process with the remaining crust. Brush the butter over each hand pie and lightly press the sliced almonds into the tops of the hand pies in a single layer. Brush the almonds with a little bit of melted butter and lightly sprinkle the turbinado sugar over each hand pie. Bake until the tops are golden brown, 25 to 35 minutes. Let rest a couple of minutes and serve warm or at room temperature ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 38601,"Mama Neely's Baked Beans 2 tablespoons canola oil 1 large onion, finely chopped 3 cloves garlic, finely chopped 1/2 pound smoked sausage, sliced
Three 16-ounce cans pork and beans 1/2 cup ketchup 1/2 cup light molasses 1/4 cup light-brown sugar 2 tablespoons apple-cider vinegar 2 tablespoons prepared mustard Dash of hot sauce, preferably Tabasco Instructions: Preheat the oven to 350 degrees F. Heat the oil in a Dutch oven set over medium- high heat. Once it's hot, toss in the onion and garlic, and saute until the onion is tender, about 3 or 4 minutes. Add the sausage, and continue to cook until the meat has browned, about 4 minutes more. Stir in the pork and beans, ketchup, molasses, sugar, vinegar, mustard, and hot sauce. Bring the beans up to a simmer, then put in the hot oven for 45 minutes, uncovered, until the mixture is bubbly and thick. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 38602,"Chicken Satay with Cashew Sauce and Mango Salad 2 chicken breasts, cut into 12 strips (about 450 grams/1 pound) 1/2 cup coconut milk (125 milliliters) 3 tablespoons soy sauce 1 tablespoon fish sauce 3 garlic cloves, roughly chopped 1 small shallot, thinly sliced One 5-centimeter (2-inch) piece fresh ginger, thinly sliced 1 stalk lemongrass, thinly sliced 1/2 to 1 red bird\u2019s eye chili (or 1/4 to 1/2 teaspoon cayenne) 2 teaspoons brown sugar or honey 1 1/2 teaspoons turmeric 1/2 teaspoon ground coriander 1/2 cup cashew butter 1/4 cup coconut milk (60 milliliters) 2 teaspoons fish sauce 1 lime, juiced 1 garlic clove, finely minced 2 to 3 tablespoons soy sauce 2 to 3 teaspoons sriracha 1/4 cup freshly squeezed lime juice 2 tablespoons fish sauce 2 teaspoons brown sugar 1/2 to 1 red bird\u2019s eye chili, thinly sliced, optional 1 shallot, thinly sliced 2 firm mangoes, peeled and sliced into 1/2-cm (1/4-inch) sticks 1 red bell pepper, thinly sliced 1/2 cup picked cilantro leaves 1/4 cup chopped roasted cashews Canola oil, for cooking Cilantro leaves, for serving Lime wedges, for serving Instructions: For the chicken: Place the chicken strips into a bowl or a large zip-top bag. Add in the coconut milk, soy sauce, fish sauce, garlic, shallot, ginger, lemongrass, chili or cayenne to taste, brown sugar or honey, turmeric and coriander and mix everything together until the chicken is well coated. Seal the bag or cover the bowl with plastic and place in the fridge to marinate for at least 2 hours or overnight. While the chicken is marinating, soak 12 wooden skewers in a dish of water on the counter. Thread the chicken onto the skewers and set aside at room temperature for 15 minutes. Discard the remaining marinade. Meanwhile, for the cashew sauce: Whisk together the cashew butter, coconut milk, fish sauce, lime juice, garlic, soy sauce and sriracha to taste. For the mango salad: Stir together lime juice, fish sauce, brown sugar, chili and shallot in a large bowl. Add the mango, red pepper, cilantro and cashews to the bowl and toss to combine. Preheat a grill or a cast-iron skillet or grill pan over medium-high heat. Add a few teaspoons of oil to the pan and cook the chicken in batches until golden brown and cooked through to 165 degrees F (75 degrees C), turning the skewers occasionally. Allow the chicken to rest for 5 minutes. For serving, scatter the chicken with cilantro and serve with lime wedges, cashew sauce and mango salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38603,"Purple Potato Salad 2 pounds small purple potatoes 1 purple onion, diced 2 celery stalks, chopped 1/4 cup chopped fresh dill 1/4 cup chopped fresh parsley 1 cup mayonnaise 1/4 cup Dijon mustard 1 teaspoon celery seed 1 teaspoon cayenne 1 tablespoon white vinegar 1 lemon, juiced Salt and pepper, to taste Instructions: Bring a pot of salted water to a boil. Boil the potatoes until fork tender but not mushy, about 20 minutes. Drain, then rinse in cold water, and cut in quarters. Place the warm potatoes in a large bowl and toss with onion, celery, dill, and parsley. In another bowl, stir together mayonnaise, mustard, celery seed, cayenne, vinegar, and lemon. Check seasoning. Add the dressing to the vegetable mixture. Toss gently to coat taking care not to mash the potatoes. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38604,"Sweet Potato Mash 4 pounds sweet potatoes or yams, (approximately 4 to 6 yams or about 12 sweet potatoes depending on size) peeled and cut into 1 to 1 1/2-inch chunks 1 1/2 cups (3 sticks or 3/4 pound) butter, cut into cubes 2 tablespoons brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3 tablespoons pure maple syrup 1/4 to 1/2 cup cream, as needed to achieve desired consistency Salt and freshly ground black pepper Instructions: These potatoes can be steamed to preserve more of the flavor and vitamins (or boiled if you wish), until tender. (To steam them, you can place them in a single layer on a rack placed over a large shallow pan of water with a large pot lid to cover. Replenish water in pan if it boils off before they are tender.) Place the tender potatoes in a large bowl and mash by hand with a masher or fork. Then, using a beater, whip in butter, brown sugar, cinnamon, nutmeg, maple syrup, and enough cream to achieve your desired consistency. Season, to taste, with salt and pepper. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 38605,"Chocolate and Peanut Pretzel Nuggets 4 cups pretzel nuggets 1/4 cup chocolate syrup
1/3 cup finely chopped salted roasted peanuts
Instructions: Combine the pretzel nuggets and chocolate syrup in a bowl and toss until the pretzels are fully coated. Stir in the chopped peanuts to coat. Transfer to a serving bowl. ","[Merlot, Cabernet Sauvignon, Zinfandel]" 38606,"Honey Breast of Chicken with Orange and Tomatillo-Habanero Salsa 4 boneless chicken breast halves 1 tablespoon chopped fresh basil leaves 1 teaspoon chopped fresh oregano leaves 1 pinch chopped fresh lavender, optional 1/4 teaspoon chopped fresh sage leaves Salt and fresh ground pepper
1 tablespoon all-purpose flour, for dusting 1 teaspoon olive oil 1/2 cup freshly squeezed orange juice 1 teaspoon honey 1 teaspoon Dijon mustard 1/4 teaspoon chopped fresh thyme leaves Tomatillo-Habanero Salsa, recipe follows 1 habanero, stemmed and minced 1 scallion, chopped 1 onion, chopped 4 tomatillos, chopped 1 tablespoon chopped fresh oregano leaves 1 clove garlic, minced 2 tablespoons chopped fresh cilantro leaves Salt
Instructions: Preheat the oven to 350 degrees F. Wash the chicken breasts. Keep the skin on until after the chicken is cooked, as it keeps the breasts moist. Place an oven proof saute pan over a medium high burner. Season the chicken breasts with the herbs, salt, and pepper. Sprinkle the flour on a plate or tin and dredge the breasts in flour. Set aside until the pan is hot. Add the olive oil to a hot saute pan and place the breasts skin side down to sear in the juices. Cook 3 to 4 minutes or until the skin side is a little golden. Turn the breasts over and place in the preheated oven to finish the cooking, about 12 to 15 minutes. You may need to periodically turn the breast over to ensure even color. This is the time to make the Tomatillo Salsa. Set it aside so you can serve it at room temperature. Cover and refrigerate the unused portion. Test the chicken with a knife to see if it is completely cooked through. If the juice that flow from the meat near the bone is perfectly clear the chicken is ready. If not, put it back in the oven until the juices are clear. When the breasts are ready, remove from the hot saute pan. Place the pan over a burner on medium heat. Add the orange juice and honey and cook, simmering and stirring 2 minutes, to thicken. Stir in the mustard and the thyme and remove the pan from the heat and set aside. Remove the skin from the breasts, if you're watching the tummy or ticker. Place 2 ounces of the Tomatillo sauce in the center of the 4 warmed plates. Arrange the breasts on top of the sauce in each plate. Drizzle the hot orange mustard sauce equally over the breasts and garnish with the herb sprigs. Serve with Saffron rice and fresh steamed corn. Place all of the ingredients in a food processor and pulse until chunky. Season to taste and set aside until ready to use.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 38607,"Apple Charlotte 1 cup brown sugar 1 tablespoon cinnamon 1 teaspoon nutmeg 1/8 teaspoons mace 5 Granny Smith apples, pared, cored and sliced thin 3 fresh lemons, zested 6 tablespoons butter, cold 1 stick butter, melted 1 loaf French bread shredded into crumbs, reserve 1 cup Butter Instructions: In a bowl, add brown sugar, cinnamon, nutmeg and mace. Mix together. Reserve 1 cup of mixture to be used for topping. In a separate bowl, mix together apples and lemon zest. Cover the bottom of Dutch oven pan with bread crumbs and bits of butter. Layer bottom with some sliced apples and brown sugar with a few pats of butter on top. Repeat with another layer until the pan is filled. For the top layer, combine reserved cup of bread crumbs, melted butter and 1 cup reserved mixture. Sprinkle on top and top with more butter. Bake for 30 minutes until the golden brown. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 38608,"Asian Cabbage Slaw in Spring Roll Wrappers 2 Tbs. mayonnaise 2 Tbs. Balsamic vinegar 1 Tbs. Asian sesame oil 1 tsp. honey 1/2 small bunch cilantro, stems removed 1 medium head Napa cabbage, shredded, about 2 cups 2 carrots, grated 1 mango, peeled, pitted and cut into thin strips 1 mango, peeled, pitted and cut into thin strips
coarse salt and freshly ground black pepper 1 Tbs. sesame seeds, toasted, optional
spring roll wrappers Instructions: Using a large bowl, whisk together mayonnaise, vinegar, oil and honey. Pulse cilantro a few times to coarsely chop. Process cabbage and carrot using fine shredder wheel. Turn processed mixture into a bowl and add dressing, mango and sesame seeds. Toss to coat.
Pour hot water into a flat plate. Dunk single spring roll wrap in water to soften, continue until all wrappers are softened and lay on counter, using two wraps for each roll. Put 1/3 cup cabbage slaw on each set of wrappers. Roll wrapper tight, folding in ends as you go and then cut on an angle. Place on bed of cabbage for presentation. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38609,"Golden Crisp Zucchini 3 tablespoons olive oil 2 small zucchini, sliced into about 1/4-inch rounds Salt and pepper 1/2 - 1 cup Italian dry bread crumbs Instructions: Heat oil in a non-stick skillet and add zucchini rounds. Season well and flip to brown both sides. Sprinkle in bread crumbs and toss to coat zucchini. Cook until golden brown. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 38610,"Pineapple Wedges 1 whole ripe pineapple 1 whole ripe pineapple Instructions: Quarter the pineapple lengthwise. Using a thin, sharp knife cut core away from each wedge by making a shallow slice the length of the pineapple. Follow the skin of the pineapple and cut the fruit away from it using your knife, keeping the green tops attached. Next, cut pineapple into 1/2-inch slices. Each quarter pineapple will now hold several wedges. Separate fruit by sliding wedges alternately to the left then to the right. Each completed pineapple serving will look like a boat filled with the fruit slices. Quarter the pineapple lengthwise. Using a thin, sharp knife cut core away from each wedge by making a shallow slice the length of the pineapple. Follow the skin of the pineapple and cut the fruit away from it using your knife, keeping the green tops attached. Next, cut pineapple into 1/2-inch slices. Each quarter pineapple will now hold several wedges. Separate fruit by sliding wedges alternately to the left then to the right. Each completed pineapple serving will look like a boat filled with the fruit slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 38611,"Icy Orange Cosmo 4 ounces orange flavored vodka 2 ounces fresh blood orange or regular orange juice
1 1/2 ounces Campari
2 lemon twists, for garnish
Instructions: Fill a cocktail shaker with ice and add the vodka, orange juice and Campari; shake vigorously until very cold. Strain the cocktail into 2 chilled coupe or martini glasses and garnish each with a lemon twist. ","[Prosecco, Sauvignon Blanc, Pinot Grigio]" 38612,"Chestnut Chocolate Dessert 12 ounces semi-sweet chocolate bits 1/2 cup heavy cream 4 ounces butter 1/2 cup superfine sugar 15-ounce can unsweetened chestnut, drained and pureed in a food processor 2 tablespoons rum Whipped cream for garnish, optional Instructions: Over low heat, melt chocolate in heavy cream, stirring until smooth; let cool to room temperature. With an electric mixer whip the butter and sugar until light, then fold in the cooled chocolate, chestnut puree and rum. Mix until smooth and pack into prepared ramekins or custard cups. Cover and chill overnight. Pipe whipped cream rosettes in center if you wish. ","[Port, Tawny Port, Moscato, Vin Santo]" 38613,"Veggie Couscous 2 tablespoons olive oil 1/2 red onion, chopped 1 yellow squash, thinly sliced 1 zucchini, thinly sliced 1/2 cup dried cranberries 2 cups chicken broth 1 1/2 cups couscous Instructions: Add the olive oil to a large, high-sided skillet over medium-high heat. Once hot, add the onion, yellow squash, and zucchini and saute until tender, about 5 minutes. Season with salt and pepper. Add the cranberries and chicken broth and bring to a boil. Stir in the couscous, cover with a tight fitting lid, turn off the heat, and let sit for 10 minutes. Remove the cover and fluff with a fork. The couscous can be served hot or at room temperature. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 38614,"Scallops with Thai-Scented Pea Puree 1 pound (3 1/2 cups) frozen petits pois or peas 1 to 2 tablespoons Thai green curry paste 1/3 cup creme fraiche or sour cream Salt 2 teaspoons peanut or other flavourless oil 2 teaspoons butter 6 big scallops (such as sold in shell by fishmongers) or 10 to 12 small bay scallops (such as sold in packages in the supermarket), preferably diver-caught Juice of a lime 1 to 2 tablespoons chopped fresh cilantro or Thai basil Instructions: Cook the peas in boiling, slightly salted water until tender, then drain and tip into a blender, adding 1 tablespoon curry paste and the creme fraiche or sour cream. Season to taste with salt and perhaps add more curry paste, depending on how strong it is. Heat the oil and butter in a frying pan until foamy, and then fry the scallops for 2 minutes a side. If you are using big scallops then it is sometimes easier to cut them in half across. When they are cooked, they will have just lost their raw look in the middle and be lusciously tender, while golden and almost caramelised on the outside. Lift the scallops onto two warmed plates and then deglaze the hot pan by squeezing in the lime juice. Stir to mix well and pick up every scrap of flavour, and then pour over the scallops on each plate. Dish up the pea puree alongside the scallops, and sprinkle with the chopped cilantro or Thai basil. Serve with another wedge of lime if you feel like it. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38615,"All-American Barbecued Beef with Noodles salt to taste 1 lb ziti or rigatoni 1 onion 1 Tbsp vegetable oil 2 Tbsp Worcestershire sauce 1 lb ground round 3 to 4 Tbsp barbecue sauce 1 can (14 1/2 oz) crushed tomatoes 4 to 6 drops Tabasco sauce (optional) Instructions: 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. Meanwhile, peel and finely slice the onion. Heat oil in a large skillet over medium-high heat. Add the onions and saute just to coat them with oil, about 1 minute. Reduce heat to medium, add Worcestershire sauce, and cover the skillet. Cook until the onions are tender, 4 to 5 minutes. Uncover skillet, add the beef, and cook, stirring to break up the lumps, just until it is no longer pink, about 1 minute. Add the barbecue sauce and crushed tomatoes. Simmer, stirring occasionally, until the mixture is hot, about 3 minutes. Season to taste with salt and Tabasco sauce. Drain the pasta and divide it among six shallow bowls. Spoon sauce over each portion, and serve immediately. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 38616,"Blackeyed Pea Cakes 1 pound black-eyed peas 1/2 cup dried shrimp 1 medium onion, finely diced 1 egg, beaten 1/2 cup cornmeal 2 teaspoons coarse salt, optional 1/4 cup flour 1/4 cup vegetable oil for pan frying Tomatillo-Scallion Mayonnaise, recipe follows, for serving 2 egg yolks* 1 teaspoon red wine vinegar 1/2 lemon, juiced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Dash of Tabasco Dash of Worcestershire sauce 1 cup vegetable oil 2 bunches scallions, white and part of green, sliced 1 cup sour cream 1 tablespoon fresh lemon juice 1/2 teaspoon freshly ground black pepper 1/2 pound tomatillos, husked, washed and chopped Instructions: Cover the black-eyed peas with cold water and soak overnight. Drain the peas. Soak the shrimp in cold water for 30 minutes, and then drain off excess water. Place the peas, shrimp and onion in a blender, along with the beaten egg and 1/4 cup of the cornmeal, and puree until smooth. Add salt if necessary (the dried shrimp may already be salty). Combine the remaining 1/4 cup of cornmeal and the flour in a bowl. Form the pea mixture into small patties and dredge them in the cornmeal mixture. Pour the oil into a frying pan and heat over moderate heat. Test by dropping in a little of the pea mixture. If it bubbles immediately and rises to the surface, the oil is ready. Drop 4 to 6 patties into the hot oil and pan-fry until golden, shaking the pan constantly, turning the patties once, about 1 to 2 minutes. Remove with a strainer or slotted spoon. Drain on paper towels. Continue to pan-fry patties in batches. Serve with Tomatillo-Scallion Mayonnaise. In a bowl, combine the egg yolks, vinegar, lemon juice, salt, pepper, Tabasco, and Worcestershire. Blend with a whisk. Gradually add oil, a drop at a time, whisking constantly. As mixture begins to thicken and looks like mayonnaise, you can add oil more generously. Adjust seasonings and store in refrigerator as long as 4 days. In a blender, combine scallions, sour cream, and lemon juice. Pulse a few times to combine, then puree until smooth. Add salt, pepper, tomatillos and 1/2 cup of the Mayonnaise. Blend just to combine. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 38617,"Harvest Focaccia 1-ounce fresh yeast or 2 envelopes active dry yeast 2 cups whole milk, lukewarm 1 tablespoon plus 1 teaspoon sugar 5 cups all-purpose flour, plus more for the work surface 1/3 cup extra-virgin olive oil 1 tablespoon fresh rosemary, chopped fine 1 tablespoon lemon zest, grated 1 cup red grapes, halved or quartered 1 cup golden raisins 1 1/2 teaspoons kosher salt 1 egg, beaten well Gray salt Instructions: In a large bowl or the work bowl of an electric mixer, dissolve the yeast in the milk and add 1 tablespoon sugar and 1 cup of the flour. Mix well and let stand in a warm place about 15 minutes for the yeast to activate. In a small saucepan, warm 1/4 cup of the olive oil with the rosemary and lemon zest. Add the grapes and raisins, mix well then add 1/2 to the yeast mixture. Mix another 1 cup flour into the yeast mixture with the dough hook attachment. Knead until smooth. With machine running, add the salt and remaining 3 cups flour, 1 cup at a time, kneading until smooth after each addition. Knead another 6 minutes after the addition of the last cup of flour. The dough should remain rather wet to ensure a soft and light bread. Shape the dough into a ball on a floured board and put it in an oiled bowl. Cover with a damp towel and allow to rise in a warm place until doubled in bulk about 45 minutes. Punch dough down and lightly sprinkle work surface with flour. Turn out dough and knead lightly. At this point, dough may be wrapped and frozen. To bake, preheat oven to 400 degrees F. Oil an 11 by 17-inch baking sheet. Press dough down into a flat disk with the heel of your hand. Using your fingertips, nudge the dough into a rectangle. The dough can be rolled but the pressure will produce heavier bread. Transfer the dough to the baking sheet and brush with the remaining olive oil. Let rise again until doubled, 30 to 40 minutes. Make indentations all over the dough by pressing with your fingertips being careful not to puncture all the way through the dough. Bake 15 minutes then remove from the oven and brush with the egg. Sprinkle with the remaining grape mixture then the remaining sugar. Finish with some coarse salt. Return to the oven and continue to bake until golden brown on top and crisp on the bottom, about 10 minutes. Let cool in the pan before cutting. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 38618,"Shrimp Dumplings 1/4 pound piece pork fat 1 1/2 cups boiling water 1/2 pound shrimp, shelled deveined, and diced 3/4 tablespoon salt 1 teaspoon sugar 1 medium egg white, beaten 1 1/2 tablespoons tapioca flour 1 1/2 teaspoons oyster sauce 3/4 teaspoons sesame oil Pinch freshly ground white pepper 1/4 cup peeled and finely diced fresh water chestnuts 1/4 cup finely sliced white part only scallion 2 tablespoons finely diced bamboo shoots 1 1/3 cups wheat starch 2/3 cup tapioca flour 1/4 teaspoon salt 1 cup plus 3 tablespoon boiling water 2 tablespoons lard, or peanut oil Instructions: To prepare the filling, place the pork fat in the boiling water and boil until fully cooked and translucent, about 30 minutes. Remove, place in a bowl, run cold water over it, and allow to stand for several minutes. Remove, dry with paper towels, and cut 2 tablespoons of fat into 1/8-inch dice. Reserve. Place the shrimp in the bowl of a electric mixer. Start the mixer and add, mixing thoroughly after each ingredient, the salt, sugar, egg white, tapioca flour, oyster sauce, sesame oil, and white pepper. Add the pork fat, water chestnuts, scallion, and bamboo shoots. Combine evenly and thoroughly. Remove the mixture, place in a shallow dish, cover, and refrigerate for 4 hours or overnight. To make the dough, in the bowl of an electric mixer, place the wheat starch, tapioca flour and salt. Start the mixer and add the boiling water. (If an electric mixer is unavailable, mix by hand in the same order, pouring water with 1 hand, mixing with a wooden spoon with the other.) Add the lard and mix thoroughly. If the dough is too dry, add 1 teaspoon boiling water. Continue to mix until a ball of dough is formed. Remove from the bowl, knead a few times, and divide into 4 equal pieces. Place each piece in a plastic bag to retain moisture. To prepare the dumplings, before working the dough, oil the work surface. Soak a paper towel in melted pork fat or peanut oil and repeatedly run a clever blade across it so that the blade stays oiled. Roll each piece of dough into a cylinder 8 inches long and 1-inch in diameter. Cut into 1/2-inch pieces. Work with one and keep the others covered with plastic. Roll each into a small ball and press down with your palm to flatten it. Press flatter with the broad side of the oiled cleaver to create a round skin 2 1/2 inches in diameter. To form the dumplings, place 1 1/2 teaspoons of the filling in the center of each round and fold in half, forming a crescent or half moon. Hold the dumpling securely in one hand, then begin to form pleats with the fingers of the other hand. Continue to form small pleats until the dumplings are completely closed. Press the top edge of the dumpling between your thumb and forefinger to seal tightly. Tap the sealed edge lightly your knuckle to give the dumpling its final shape. Oil a steamer, place the har gau into steamer, cover, and steam for 7 minutes. Turn off the heat and serve.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38619,"Best Burger Ever 8 ounces sirloin steak meat, trimmed and cut into 1-inch cubes 8 ounces chuck steak meat, trimmed and cut into 1-inch cubes 8 ounces lamb shoulder meat, trimmed and cut into 1-inch cubes Kosher salt 4 ounces grated Cheddar, smoked if preferred 4 hamburger buns Mayonnaise Instructions: Special equipment: Chimney starter, all-natural lump charcoal and kettle grill Pass the meat through the coarsest die of a food grinder. Place the ground meat into a bowl and mix together to evenly distribute the different types of meat. Place in the refrigerator uncovered, for 2 hours. After 2 hours, fill a large chimney starter with charcoal and light. Once the coals are ashy white, transfer to a kettle grill and spread evenly. Set grate over coals. While the coals are heating, shape the meat into 4 patties that are 6 ounces in weight and 3/4-inch thick. Sprinkle each patty on both sides with the salt. Place on the grill and do not move for 2 minutes. Flip the burgers every 2 minutes until they reach an internal temperature of 135 degrees on an instant-read thermometer. Watch for hot spots and move the burgers if flare-ups occur. Resist the urge to smash down on the patties. Remove the burgers from the heat to a plate and prepare the buns by placing them on the grill, cut side down for 1 to 2 minutes. Remove and place them cut side up on a platter. Divide the cheese evenly between the top buns, set the meat patty on top of the cheese. Coat the cut side of each bottom bun with a little mayonnaise and set atop the meat. Allow each burger to sit upside down for a minute before flipping and consuming. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 38620,"Chicken Nugget Soup 6 cups low-sodium chicken broth or stock 1 head cauliflower, cut into florets 1 pound ground chicken 1/2 cup plain breadcrumbs 3 tablespoons grated pecorino 1/4 cup sour cream, plus more for garnish 4 scallions (white and green parts), roughly chopped 2 cloves garlic, finely chopped 2 teaspoons finely grated lemon zest (from 1 lemon) Kosher salt and coarsely ground black pepper 1 tablespoon olive oil 2 cups buttermilk Paprika, for garnish Instructions: Heat the broth in a large soup pot over medium heat. Add the cauliflower florets and cook until soft, about 15 minutes. Puree the mixture with an immersion blender, leaving it a bit chunky. Alternatively, use a slotted spoon to remove the florets and puree in a blender or food processor. Return the pureed cauliflower to the pot. Combine the ground chicken, breadcrumbs, pecorino, 1 tablespoon sour cream, half of the scallions, the garlic, 1 teaspoon lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Mix to combine. Form the mixture into 25 small, flat oblong-shaped nuggets. Heat the oil in a large nonstick skillet over medium-high heat. Add the nuggets and cook, shaking the pan, until browned all over, 3 to 4 minutes. Remove from the skillet. Bring the cauliflower puree up to a boil. Add 1 teaspoon salt and the remaining 1 teaspoon lemon zest. Add the nuggets and cover. Lower the heat to medium-low and simmer until the nuggets are cooked through, about 10 minutes. Ladle 1 cup of the hot soup into a medium bowl. Whisk the remaining 3 tablespoons sour cream into the soup, and then pour the mixture back into the pot. Stir in the buttermilk and the remaining scallions. Ladle the soup into bowls and sprinkle with paprika. Caution: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 38621,"Reuben Wafflewich 2 pieces pumpernickel rye bread 3 tablespoons Thousand Island dressing
2 slices Swiss cheese
4 slices pastrami
1/4 cup sauerkraut
2 tablespoons butter (salted or unsalted) Potato chips, for serving
Instructions: Preheat a waffle maker on medium-low heat. Spread each slice of bread with the Thousand Island dressing. Place a piece of cheese on top of each slice. Add the pastrami and sauerkraut to one side. Close the sandwich and butter the top with 1 tablespoon butter. Set the sandwich, butter-side down, in the waffle maker. Spread the remaining butter on top of the sandwich and close the waffle maker. Toast until golden and crisp, 2 1/2 to 3 minutes. Remove, slice in half and serve with potato chips. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 38622,"Mystery Meat Loaf 3 pounds ground round beef (80 percent lean) Seasoned salt, to taste Seasoned pepper, to taste Garlic salt, to taste 4 to 6 large eggs, hard boiled 1 (16-ounce) can tomato sauce Chopped parsley Instructions: Preheat oven to 350 degrees. In a large bowl mix together ground round, seasoned salt and pepper and garlic salt to taste. In the bottom of a 13 by 9-inch pyrex pan form 1/2 meat mixture into a free form/oval shape. Place eggs end to end across meat lengthwise. Arrange remaining 1/2 meat covering eggs. With a fork score meat all the way around. Pour tomato sauce over top and around meat loaf. Sprinkle with chopped parsley. Bake for 1 1/2 hours, cut into slices and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 38623,"Cheese Grits 2 cups stone-ground grits 1/2 teaspoon salt, plus more if needed 4 large eggs
12 tablespoons (1 1/2 sticks) unsalted butter, cut into tablespoon pieces, plus more for buttering the dish 3 cups grated sharp Cheddar (or other cheese), plus more if needed 1/2 teaspoon cayenne pepper, plus more if needed 4 cloves garlic, finely chopped
Instructions: Cook the grits according to the package instructions, adding the salt with the water. Turn off the heat just before the grits are done. Preheat the oven to 350 degrees F. In a small bowl, whisk together the eggs. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs. Begin stirring immediately and continue stirring until the mixture is well combined. Pour the egg mixture into the grits. Stir constantly to incorporate the eggs into the grits. Add the butter and stir until melted. Next, add the cheese and stir until melted. Add the cayenne and garlic and stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others. Butter a 9-by-13-inch baking dish and pour the grits into the dish. Bake until the grits are hot and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving. The grits will become firmer as they cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 38624,"Easy Apple Meringue Pie 1 stick cold salted butter 1 cup all-purpose flour, plus more for dusting 1 tablespoon sugar 1/4 cup ice water 1 pound McIntosh apples, peeled and chopped 1 pound Fuji apples, peeled and chopped 1 pound Granny Smith apples, peeled and chopped 1/2 cup sugar Grated zest and juice of 1/2 lemon 1 teaspoon apple pie spice 1/4 cup all-purpose flour, plus more for dusting 2 tablespoons salted butter, cut into small pieces 4 large egg whites, at room temperature 1/4 teaspoon cream of tartar 1/3 cup sugar Instructions: Make the crust: Grate the butter on the large holes of a box grater onto a sheet of wax paper and freeze until very hard, at least 20 minutes. Stir the flour and sugar in a medium bowl, then stir in the frozen butter with a fork. Stir in the ice water, then knead the dough into a shaggy ball. Turn out onto a floured surface and flatten into a disk with a rolling pin. Fold in half left to right and then top to bottom. Roll out into a 12-inch round, dusting with flour as needed. Transfer to a 9-inch pie plate and gently press into the pan. Crimp the edges, creating a tall rim to keep in all the apple juices. Refrigerate until firm, at least 2 hours and up to 1 day. Make the filling: Position racks in the middle and lower third of the oven and place a foil-lined baking sheet on the lower rack to catch any drips; preheat to 375 degrees F. Toss the apples, sugar, lemon zest and juice and pie spice in a large bowl. Sprinkle the flour on top and toss to combine. Spoon the filling into the pie shell and gently pack evenly with your hands; dot with the butter. Cover the top with a round of parchment paper and press to adhere. Bake the pie on the middle oven rack until the apples are tender and bubbling and the crust is browned, about 1 1/2 hours. Let stand while you make the meringue. (You want the pie to still be hot when you add the meringue.) Leave the oven on. Make the meringue: Whip the egg whites and cream of tartar with a mixer on medium speed until soft peaks are just forming, 1 to 2 minutes. Increase the speed to medium high; gradually beat in the sugar until the meringue is glossy and stiff peaks form, 4 to 5 minutes. Spread the meringue over the hot pie filling all the way to the crust; make swoops with the back of a spoon. Bake until the meringue is lightly browned in spots, 5 to 7 minutes (do not overbake). Transfer to a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38625,"Herbes De Provence Roasted Potatoes 24 ounces golden peewee potatoes, halved if large 1 medium onion, halved and sliced
1/3 cup olive oil
1 tablespoon herbes de Provence
1 teaspoon kosher salt
Instructions: Preheat the oven to 450 degrees F. Add the potatoes, sliced onion, olive oil, herbes and salt to a rimmed baking sheet. Toss well to coat evenly. If cut, arrange the potatoes so they are cut-side down on the baking sheet. Place in the lower third of the oven and bake until golden brown and the potatoes are tender, 25 to 35 minutes. Serve warm. ","[Rhone Blends, GSM, Tempranillo]" 38626,"Peach and Blueberry Cobbler 1/4 cup sugar 1 tablespoons cornstarch 5 cups peaches, peeled, pitted and cut into thick slices 2 cups blueberries 2 tablespoons orange liqueur 4 tablespoons melted 1 cup all purpose flour 1 1/2 teaspoons baking powder 2 tablespoons sugar 1/4 teaspoon salt 4 tablespoons chilled butter, cut into tablespoon pieces 1/3 cup light cream 2 tablespoons each of melted butter and sugar Whipped cream or ice cream, optional Instructions: For the filling: Mix sugar with cornstarch and toss that with peaches and blueberries. Transfer them to the bottom of a lightly buttered shallow baking dish (9 or 10-inch round pyrex pie plate or 8-inch square one) Preheat the oven to 425 degrees. For the dough: In a food processor combine the flour, baking powder and salt; cut in chilled butter and process with cream to make a dough. Roll out to about 1/2-inch thick into a shape to fit your baking pan. Or cut into biscuits and set biscuits, touching each other over fruit. Drizzle biscuits with melted butter and sugar and bake for 40 minutes or until biscuits are golden and fruit underneath bubbling. Serve hot, warm or at room temperature with cream or ice cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 38627,"Bolton's Chicken Vegetable oil (no trans fat), for frying All-purpose flour, for dredging Seasoning salt, as needed 3 jumbo chicken tenders
Kosher salt and freshly ground black pepper Instructions: Pour enough oil into a large, heavy pot to come at least halfway up the sides of the pot (enough so the tenders can be submerged when frying). Heat the oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Meanwhile, put the flour in a shallow bowl and add seasoning salt to taste. When the oil is hot, roll the chicken in the flour mixture to coat and thread onto wooden skewers. Fry the chicken skewers until golden brown, about 7 minutes. Season the chicken with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38628,"Cherry Cola Rum Cocktail 2 tablespoons Amarena or maraschino cherry juice, plus 2 Amarena or maraschino cherries 4 ounces spiced rum
8 to 12 ounces cola, such as Coke
Instructions: Divide the cherry juice and rum between 2 glasses. Stir to combine and add ice. Top each glass with cola and garnish with a cherry. ","[Rum, Cola]" 38629,"Salsa di Queso 4 to 5 medium tomatoes or 10 to 15 plum tomatoes 5 fresh jalapenos 3 tablespoons olive oil 1 medium onion, minced 2 cloves garlic, minced 1 teaspoon salt 8 ounces mozzarella Tortilla chips or heated fresh corn tortillas, for serving Instructions: Preheat broiler. Spread a sheet of aluminum foil over broiler pan, place the tomatoes and jalapenos on it and broil. Turn occasionally. Remove the jalapenos after about 10 minutes, when the skins are browned and blistered, and place in a plastic bag. The tomatoes will take an additional 10 to 15 minutes until the skins are blackened and the tomatoes are softened. Remove to a plate to cool. When tomatoes and jalapenos are cool enough to handle, rub off the skins, remove the stems, and put the flesh and juices in a food processor or blender. Be careful peeling the jalapenos and wash hands thoroughly after handling. Blend or pulse jalapenos and tomatoes until coarsely chopped. Set aside. Pour olive oil into a large heated skillet or saucepan over low heat. Add the onion and garlic and cook, stirring occasionally, until softened but not browned, about 10 minutes. Pour in tomatoes and jalapeno mixture and salt, stir and cook for 10 minutes, stirring occasionally. Stir in cheese and cook 5 minutes, stirring frequently to incorporate the cheese as it melts. Pour into a bowl and serve immediately with tortilla chips or scoop up with heated fresh corn tortillas. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 38630,"Rustic Braided Strawberry Tart 4 ounces cream cheese, at room temperature 1/2 cup plus 1 tablespoon granulated sugar 1 1/2 pounds strawberries, hulled and quartered
3 tablespoons all-purpose flour, plus more for dusting
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
Pinch salt
1 sheet frozen puff pastry, thawed (half of a 17.3-ounce package)
1 large egg, beaten 2 tablespoons turbinado sugar
Confectioners' sugar, for dusting Instructions: Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper. Add the cream cheese and 1 tablespoon of the granulated sugar to a bowl and beat together with a hand mixer until light and spreadable. In a large bowl, toss together the remaining 1/2 cup granulated sugar, the strawberries, flour, cornstarch, vanilla extract and salt, and set aside for later use. Lightly dust your work surface with flour. Unroll the puff pastry and roll it out to an 11-by-17-inch rectangle (almost the size of a half sheet tray). Place on the prepared sheet tray and spread the cream cheese down the center of the puff pastry using first a rubber spatula, and then your fingers to evenly spread it out. Spoon the strawberries on top of the cream cheese. Use a knife to cut 1 1/2-inch slits on both sides of the filling, coming within 1/2-inch of the filling. Alternately fold each strip of dough over each other to create a braid. Tuck in the ends and brush the top of the tart with egg wash and sprinkle with the turbinado sugar. Bake until puffed and golden, 25 to 30 minutes. Cool for 25 minutes before serving. Dust with confectioners' sugar to garnish and slice to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 38631,"Southern Sangria 2 cups fresh orange juice, plus 1 orange, sliced 7 ounces ginger liqueur 1 cup raspberries 1 cup strawberries, sliced 1 lemon, sliced One 750-milliliter bottle sweet white wine, such as Moscato or Riesling One-half 375-milliliter bottle whiskey (14 ounces) Ice, for serving Instructions: Combine the orange juice, orange slices, ginger liqueur, raspberries, strawberries, lemon slices, wine and whiskey in a large pitcher. Refrigerate for at least 2 hours 30 minutes, then serve over ice in rocks glasses. ","[Moscato, Riesling, Whiskey]" 38632,"Black Bean Cakes 4 ounces sour cream 1 teaspoon adobo Squeeze lime juice 2 cups dried black beans 1 onion, chopped 5 garlic cloves 1 green bell pepper, diced 1 red bell pepper, diced 1 red onion, diced 6 to 8 garlic cloves, chopped 1 1/2 tablespoons vegetable oil 1/4 cup flour 1 1/2 teaspoons ground cumin Salt and pepper 1 tablespoon adobo Olive oil 1/4 cup julienned red onion 1/4 cup diced tomatoes Squeeze lime juice Instructions: Preheat the oven to 400 degrees F. For the sour cream: Mix all the ingredients together and set aside. For the black beans: Combine the black beans with the onion and garlic cloves. Cover with water and bring to a boil, and then simmer, covered. The beans are ready when they are tender, about 1 1/2 hours. Drain and set aside to cool down. Drain. For the vegetables: Saute all ingredients in a medium saute pan in the oil over medium-high and set aside to cool down. For the patties: Take about 3/4 cup black beans after they have cooled and put into food processor and pulse until the beans break apart but don't form a big ball of mush. Add the beans to the sauteed vegetables and mix in the flour, cumin, salt and pepper, and adobo and form into 6 to 8 patties. Add enough oil to coat a medium saute pan and place over medium-high heat. Add 2 to 3 patties and cook for about 1 minute, and then turn and sear the other sides for 1 more minute. The patties should have a golden brown crust. Place into the oven for about 4 minutes. While the patties are in the oven, add enough oil to coat a medium saute pan and place over medium-high heat. Add the red onion and cook for 1 minute. Add the spinach, season with salt and pepper, and wilt. Add the diced tomatoes and toss to warm through. Set the spinach in the center of a plate and place 2 to 3 bean cakes on top. Squeeze a little lime juice on top and top off with chipotle sour cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 38633,"Crunchy Veggie Ranch Egg Salad 6 hard-boiled eggs 2 green onions, chopped, greens only 1/2 small red pepper, finely chopped 1 carrot, peeled and finely chopped 1 large celery stalk, finely chopped 1/2 cup peas, cooked and cooled 2 tablespoons sweet pickle relish 1/3 cup Hidden Valley? Original Ranch? Dressing Salt and pepper Instructions: Place chopped eggs in a medium bowl, and mash gently with a fork until pieces are small and uniform. Add green onions, carrot, celery and peas and toss with a spoon. Top with relish and Hidden Valley? Original Ranch? Dressing and stir. Season with salt and pepper to taste. For school lunch: pack in small reusable container with a side of whole grain crackers or melba toasts for dipping, spreading, or scooping. Or make it into a sandwich with whole grain bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 38634,"Easter Basket Pie 4 cups sliced peeled sweet cooking apples (1/4-inch slices), such as Gala, Honeycrisp and Braeburn 1 1/4 cups sliced fresh strawberries
1/2 cup sugar
1 tablespoon lemon juice
3 to 4 tablespoons cornstarch
All-purpose flour, for dusting 2 batches Pie Dough, recipe follows (see Cook's Note) Pink, black and assorted jewel tone or pastel gel or liquid food coloring, for coloring the dough Assorted colored sanding sugar, for decorating 3 cups all-purpose flour, plus more for dusting 1 tablespoon sugar 1/2 teaspoon fine salt
1 1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1-inch cubes 1/4 cup very cold or frozen vegetable shortening, cut into 1-inch cubes
6 to 8 tablespoons ice cold water
Instructions: Combine the apples, strawberries, sugar, lemon juice and cornstarch in a large bowl and gently toss together until combined. Set aside. Line a large work surface with parchment paper and lightly flour the paper. Roll out one ball of Pie Dough into a 12-inch circle. Gently roll the dough up around your rolling pin and transfer it to a 9-inch pie plate. Unroll the pastry over the plate. (Alternatively, fold the pastry in half and then again in quarters, transfer to the pie plate and unfold.) Gently fit the pastry into the plate and up the sides. Tuck the edges under the side of the pie plate and trim.
Transfer the apple/strawberry mixture to the lined pie plate and evenly distribute. Place the filled pie plate in the fridge while you complete the next step.
For the woven basket: Roll out a ball of dough to a 14-by-10-inch rectangle. Use a ruler and a sharp knife to cut fifteen 14-by-1/2-inch-long strips of dough. Braid three of the pastry strips together. Your finished braid will be approximately 10 inches long. Repeat this process with the other strips until you have five braids.
Remove the pie from the fridge. Use your ruler to measure 3 1/2 inches up from the bottom of the pie plate and mark the edge of the pie. Dampen around the edges of the bottom half of the pie with water to ensure that the pastry will adhere. Gently transfer one braid to the pie to cover your mark. Add the other four braids one at a time, moving down the pie and slightly overlapping the rows, until all five braids are in place. Use your knife to trim any excess braid to 1 inch beyond the edge of the pie. Tuck the excess pastry under the rim of the pie plate.
For the basket handle: Using leftover dough from your braid rollout, roll out four pieces of dough to approximately 12 inches in length and 1/2 inch in diameter. Twist two pieces of the dough together to make a rope. Repeat this process for the other two pieces of dough. Dampen the edge of the top half of the pie with water and attach one rope to each side of the pie. The ropes should meet at the top center of the pie. Curl the bottom of each rope decoratively around the basket edge.
To create the Easter eggs: Roll out another ball of dough to a 14-by-10-inch rectangle. Cut five egg shapes with a 3-inch egg cutter. To color the dough, use either gel or liquid food coloring mixed with a small amount of water. Apply with a small paint brush (available in craft stores). Paint each egg a different color (pastel or jewel tones work best). To add sparkle to your eggs, after painting and while the dough is still slightly damp, sprinkle each egg with a coordinating colored sanding sugar. Set aside to dry.
To create the Easter bunnies and bow: Cut three bunny heads with a 3-inch bunny head cutter from the same batch of dough. Use a 3/4-inch round cutter to cut six circles. Use a 1-inch diamond cutter to cut six diamonds. Use a ruler and sharp knife to cut one strip of pastry, 16 inches by 1/2 inch. Cut an inverted v-shape into both ends of the strip. Cut another strip of pastry, 1 inch by 1/2 inch.
Using small pieces of dough, roll nine balls of dough for the eyes and noses. Use pink food coloring to paint the six diamonds, three of the small round balls and the two strips of pastry. Use black food coloring to paint the remaining six small round balls. To assemble the bunny: Dampen the back of the diamond shapes with water and place them in the center of the bunny ears. Dampen the circles and place two circles along the cheek line of each bunny's face. Dampen the space above the cheeks of each bunny and place the eyes and nose. Use your knife to score three lines on each cheek to create the whiskers.
To assemble the bow: Lay the longer strip of pastry in front of you horizontally. Mark the center of the pastry with a knife. Fold the left side of the strip in and down over the center. Fold in the right side so it criss-crosses over the left side. Pinch the pastry at the spot where the two pieces overlap in the center. Dampen the small strip of pastry and lay it over the area that you have pinched. Press gently to adhere.
To create the flowers: Use 1/2-inch and 1-inch flower cookie cutters to cut flower shapes for the front and handle of the basket. Paint the flowers in colors of your choice.
To assemble: Dampen the backs of the flowers and gently adhere them to the basket handle and front. Dampen the back of the bow and gentle adhere it to the front of the basket.
Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Place the Easter eggs and bunnies on a baking sheet lined with parchment paper.
Bake for approximately 10 minutes, or until the faces of the bunnies are slightly browned. Allow them to cool. Raise the oven temperature to 425 degrees F.
Bake the pie for 12 minutes. Then, reduce the temperature to 350 degrees F and bake until the pie is golden and the filling bubbles thickly, another 60 to 70 minutes. Let cool for at least 2 hours.
Use a spoon to gently depress the filling under the top edge of the basket. Slide the eggs partially under the top edge of the basket and arrange. Place the bunnies decoratively above the eggs.
For the pie dough: Pulse the flour, sugar and salt in a food processor fitted with a metal blade until combined, 2 to 3 times. Scatter the butter and shortening over the flour mixture. Pulse 4 to 5 times until the mixtures resembles small pebbles with a few larger pieces. Sprinkle 6 tablespoons of the ice water over top. Pulse until the mixture starts to clump and comes together, 6 to 8 times. If the mixture does not clump, add more water 1 tablespoon at a time, pulsing 1 to 2 times between additions.
Turn the mixture out onto a lightly floured work surface. Cup your hands around the dough to bring together in a ball. Divide the dough into two balls, wrap each tightly in plastic wrap and chill for 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38635,"Mediterranean Chick Pea Stew 1 whole head garlic, unpeeled 2 tablespoons extra-virgin olive oil Pinch freshly ground black pepper and sea salt 2 sweet red bell peppers, seeded and julienned 1 red finger hot cl pepper, seeded and minced* 3 scallions, thinly sliced 2 teaspoons paprika 1 teaspoon cumin Pinch sea salt 2 (28-ounce or 796 ml) cans whole, peeled, organic tomatoes, hand crushed Pinch brown sugar 3 cups canned chick peas, rinsed and drained Zest of 1 lemon 10 large fresh mint leaves, stacked, rolled up and sliced into ribbons (chiffonade) Handful fresh parsley, leaves picked and minced Whole-wheat pitas, cut into wedges and toasted, for serving Instructions: Preheat the oven to 400 degrees F.
Slice the top off of the head of garlic; lay it on some aluminum foil and drizzle with olive oil, and a pinch black pepper. Seal the aluminum foil over the garlic and roast for 40 minutes.
In a large saucepan, heat the olive oil over medium heat. Add the peppers and scallions to the pan, coat with salt, paprika, and cumin. Saute for 8 minutes. Pour in the hand-crushed tomatoes, brown sugar, sea salt, and freshly ground pepper. Let simmer for 20 minutes. Peel 8 cloves of roasted garlic and crush with a fork. Add the garlic, chick peas, lemon zest, mint, and parsley to the stew. Stir and heat through. Ladle stew into big bowls and serve with toasted whole-wheat pita wedges. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 38636,"Creamy Parmesan Polenta 6 cups water 2 teaspoons salt, plus more for seasoning 1 3/4 cups yellow cornmeal 3 tablespoons salted butter 1 cup grated Parmesan 1 cup whipping cream 1 teaspoon freshly ground black pepper, plus more for seasoning Instructions: Add the water to a large saucepan and bring to a boil over medium heat. Add the 2 teaspoons of salt and gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted. Stir in the Parmesan and incorporate well. This will slightly thicken the polenta. Add the cream and 1 teaspoon of black pepper and stir with a wooden spoon until incorporated. Taste the polenta, and add a little more salt and a little ground black pepper, if necessary. Transfer to a serving bowl and serve. ","[Chardonnay, Barolo, Chianti, Riesling]" 38637,"Yucca Frita with Mango Hibiscus Mermalada and Serrano-Lime Aioli 2 medium-size yucca roots Salt and freshly ground black pepper 1 1/2 cups flour 2 eggs, beaten 2 cups panko (Japanese) bread crumbs Hibiscus Mermalada, for serving, recipe follows Serrano-Lime Aioli, for serving, recipe follows 4 cups water 1 mango, peeled, pitted and diced 1 cup hibiscus flower* (See Cook's Note) 1/2 cup sugar 1 whole star anise 2 sticks cinnamon 5 serrano peppers, finely diced 1 jalapeno pepper 2 cloves garlic, minced 1 tablespoon sugar 1/4 cup water Salt and freshly ground black pepper 1/4 cup olive oil 1 cup mayonnaise 1/4 cup finely chopped fresh cilantro leaves Juice of 1 lime Instructions: Cut the yucca roots into 1/4-inch strips. Cut out and discard the fiborous center of the yucca. Add 1 teaspoon salt and 1 teaspoon pepper to the flour and place in a shallow dish.
Place the egg in a shallow bowl or pie plate. Pour the bread crumbs into another bowl or plate.
Bread the yucca by first dredging it in the flour, then put it in the egg mixture to cover, and then dredge in bread crumbs.
Fry the yucca in vegetable oil at 350 degrees F for about 5 minutes or until golden brown.
Serve with Hibiscus Mermalada and Serrano-Lime Aioli. Hibiscus Mermalada: Fill a large pot with the water. Add the mango, hibiscus flower, sugar, cinnamon, and anise. Bring to simmer on medium heat. Let mixture reduce for 20 minutes until syrupy. Smash to blend. Serrano-Lime Aioli: Heat grill. Grill the serrano and jalapeno peppers until blistered. De-seed and de-stem the chiles. In blender, puree the cl peppers with garlic, sugar, water, and dash salt and pepper. Add olive oil to emulsify and allow to cool. Fold in the mayonnaise, cilantro, and lime juice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Garnacha]

" 38638,"Vegan Curried Vegetable Chowder 2 tablespoons extra-virgin olive oil 2 medium leeks, white and light-green parts only, halved and thinly sliced (about 1 cup) 2 large carrots, chopped (about 1 1/2 cups) 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch chunks Kosher salt 3 cloves garlic, finely chopped 1 tablespoon chopped fresh ginger 2 tablespoons curry powder 1/4 teaspoon cayenne pepper, or more to taste One 13.5-ounce can unsweetened coconut milk 4 cups vegetable broth Zest and juice of 1 lime (zest removed in strips with a vegetable peeler), plus lime wedges for serving 1/2 small head cauliflower, cut into small florets One 15.5-ounce can chickpeas, rinsed and drained 1/2 cup cilantro leaves, coarsely chopped Instructions: Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the leeks, carrots and potatoes. Season with 1 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, ginger, curry and cayenne. Cook, stirring, until the mixture is sizzling, about 1 minute. Stir in the coconut milk, vegetable broth and 4 cups water. Add the lime zest. Bring the soup to a rarpid simmer and cook until reduced slightly and the vegetables are almost tender, about 10 minutes. Add the cauliflower and chickpeas. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful, about 20 minutes more. Remove the lime zest. Season with salt and additional cayenne as needed. Stir in the lime juice and cilantro and serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 38639,"BLT Skewers Six 1-inch-thick slices good-quality ciabatta bread 2 tablespoons extra-virgin olive oil 6 slices thick-cut bacon, cooked 1 head butter lettuce 24 small cherry or grape tomatoes Green Goddess Dip, for serving, recipe follows 3/4 cup buttermilk 1/3 cup plain Greek yogurt 1/4 cup fresh basil leaves 1/4 cup fresh dill 1/4 cup fresh flat-leaf parsley leaves 1/4 cup fresh tarragon leaves 1 1/2 tablespoons Dijon mustard 1 tablespoon champagne vinegar 1/4 cup plus 2 tablespoons neutral oil 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt and freshly cracked black pepper Instructions: Preheat the oven to 400 degrees F. Brush both sides of the bread with the olive oil. Place on a baking sheet fitted with a rack. Bake until lightly toasted, 4 to 5 minutes. Let cool, then cut each slice into bite-size pieces. Cut each slice of bacon into 4 pieces. Remove 12 nice leaves from the head of lettuce. Cut each lettuce leaf into 2 pieces. Skewer a piece of bread onto each of twenty-four 4-inch skewers. Carefully roll up the lettuce pieces and place one on each skewer, followed by a piece of bacon and a tomato. Serve with Green Goddess Dip. Combine the buttermilk, yogurt, basil, dill, parsley, tarragon, mustard and vinegar in a blender and blend for about 15 seconds. With the blender running, slowly drizzle in the neutral oil and extra-virgin olive oil until the mixture is emulsified. Season with salt and black pepper. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 38640,"Cafe Latte's Turtle Cake 1 egg 2/3 cup vegetable oil 1 cup buttermilk 2 cups all-purpose flour 1 3/4 cups sugar 1/2 cup good-quality cocoa 1 tablespoon baking soda 1 teaspoon salt 1 cup hot coffee 1/2 cup milk 1 cup sugar 6 tablespoons butter 2 cups good-quality semisweet chocolate chips 3/4 cup caramel 1 1/2 cups pecans, toasted Instructions: Preheat the oven to 350 degrees F. Grease 3 (9-inch) cake pans. Cover the bottom of each pan with parchment paper, cut to size. In a medium bowl, combine the egg, oil, and buttermilk. In another larger bowl, stir together the flour, sugar, cocoa, baking soda, and salt. Gradually add the wet ingredients to the dry ingredients until well mixed. Gradually add the hot coffee, and stir again to combine. Scrape the batter into the prepared pans. Bake the cakes for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes rest in the pans for 10 minutes, and then turn out onto wire racks to cool completely. Combine the milk and sugar together in a medium saucepan. Add the butter, and then bring to a boil over medium-high heat, stirring frequently. Remove pan from heat. Add chocolate chips to the pan and, using a wire whisk, mix until smooth. (Note: If frosting is too thick, add 1 or 2 tablespoons hot coffee.) Place 1 cooled cake layer with the top side down on a cake plate. Spread with 1/3 of the frosting, pushing it out slightly from the edges to make a ripple or petal effect. Sprinkle frosting with 1/2 cup toasted pecans and drizzle with 1/4 cup caramel. Add the next layer, again with the top side down. Repeat frosting layers. Place the top layer with the top side up. Repeat frosting layers. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 38641,"Easy One-Pan Chicken, Veggies and Rice Two 8.5- to 8.8-ounce packages 90-second, microwave-ready whole grain brown rice, or 4 cups cooked brown rice 1 tablespoon grapeseed or canola oil 8 ounces fresh green beans, trimmed and halved on the diagonal 1 large white onion, thinly sliced 1 large red bell pepper, thinly sliced Kosher salt 3/4 cup low-sodium chicken broth 10 ounces shredded rotisserie chicken breast meat, about 2 cups (from 1 rotisserie chicken) 3/4 teaspoon Moroccan spice blend (ras el hanout) or ground cinnamon 1/4 cup fresh flat-leaf parsley leaves 3 tablespoons toasted pine nuts Instructions: Prepare the rice according to package directions. Set aside.
Heat the oil in a wok or large deep skillet over high heat. Add the green beans and onions and cook, stirring frequently, until the onions are lightly browned, about 5 minutes.
Add the peppers and 1/2 teaspoon salt and stir-fry until the green beans and peppers are crisp-tender, about 3 minutes. Add the broth, scraping up any browned bits. Stir in the shredded chicken, rice, spice blend and 1/2 teaspoon salt and simmer until no excess liquid remains, about 1 minute. Season with salt.
Transfer to a platter, sprinkle with the parsley and pine nuts and serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 38642,"Smoked Salmon and Herb Butter 1/2 pound unsalted butter, at room temperature 1/4 teaspoon minced garlic 1 tablespoon minced scallions (white and green parts) 1 tablespoon minced fresh dill 1 tablespoon minced fresh flat-leaf parsley 1 teaspoon freshly squeezed lemon juice 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 loaves dense 7-grain or health bread, sliced 1/4-inch thick Side of smoked salmon, thinly sliced Instructions: For the herb butter, combine the butter, garlic, scallions, dill, parsley, juice juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip. To serve, spread some herb butter on a slice of bread and top it with a slice of smoked salmon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38643,"Tomato, Mozzarella and Pesto Sandwiches 1/2 cup prepared pesto 4 ciabatta rolls, sliced in half 4 ounces fresh mozzarella, thickly sliced (4 slices) 1 large tomato, thickly sliced (4 slices) Instructions: Spread some pesto on the cut side of both halves of each ciabatta roll. Lay a thick slice of mozzarella on the bottom halves, followed by a thick slice of tomato. Top with the other ciabatta halves and serve immediately! ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 38644,"Jackfruit Pulled \Pork\ Sliders One 15-ounce can tomato sauce 1/2 cup vegan yellow mustard
1/2 cup firmly packed vegan dark brown sugar
1/3 cup vegan cane sugar
2 tablespoons apple cider vinegar
2 heaping teaspoons garlic powder
2 heaping teaspoons onion powder
2 teaspoons liquid smoke
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 tablespoon canola oil 1 small onion, sliced (1 1/4 cups)
Two 14.1-ounce cans jackfruit, drained
12 slider buns
Dill pickle chips, for topping
Instructions: Make the smoky sweet BBQ sauce: Combine the tomato sauce, mustard, brown sugar, cane sugar, vinegar, garlic powder, onion powder, liquid smoke and smoked paprika in a small saucepan. Bring to a boil, then simmer until thickened, about 30 minutes. Set aside. Season to taste. For the sliders: Heat the canola oil in a saucepan over medium-high heat. Add the onion and cook until it begins to brown, 3 to 4 minutes. Add the jackfruit and 1 1/2 cups of the Smoky Sweet BBQ sauce and bring to a boil. Stir well to combine, then cover and simmer for 20 minutes, stirring occasionally. Add water if the sauce becomes too thick. After 20 minutes, remove the lid and shred the jackfruit with two forks. Increase the heat and cook until the jackfruit is well coated with BBQ sauce and heated throughout, another 3 to 4 minutes. Remove the pan from the heat. Divide the jackfruit evenly among the slider buns and top with pickles. ","[Zinfandel, Merlot, Syrah, Tempranillo]" 38645,"Mushroom Caraway Soup 1 tablespoon olive oil one 10-ounce package mushrooms, sliced 3 scallions 4 cups chicken broth 3 medium red potatoes, scrubbed and cut into 1 inch chunks 1/2 cup dry white wine 1 teaspoon dried thyme leaves, crumbled 1 teaspoon caraway seeds, crushed 1/4 teaspoon salt 1/4 cup half-and-half Instructions: In a large nonstick saucepan or Dutch oven, heat the oil. Saute the mushrooms and scallions until the mushroom liquid evaporates, about ten minutes. Stir in the broth, potatoes, wine, thyme, caraway seeds and salt; bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about twenty minutes. Transfer to a blender and remove the knob in the lid, puree. Return the soup to the saucepan; bring back through a boil. Remove from the heat and stir in the half-and-half. Serve immediately.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 38646,"Warm Spinach and McIntosh Apple Salad with Bacon 4 thick bacon slices 1 small red onion, sliced 2 tablespoons cider vinegar 2 teaspoons Dijon mustard 1 teaspoon sugar Salt and pepper 1 (10-ounce) bag fresh spinach, rinsed, patted dry and torn into bite-size pieces 1 McIntosh apple, cored and sliced thinly Instructions: In a skillet set over moderate heat cook the bacon until it is crisp. Transfer the bacon to a plate lined with paper towel and let it drain. Pour off all but 2 tablespoons fat from the skillet. Add the onion to the skillet and cook it, stirring occasionally, for 3 minutes, or until it is wilted. Add the vinegar, mustard, sugar and salt and pepper, to taste and bring the mixture to a boil, stirring. In a serving bowl combine the spinach and apple. Add the hot dressing and toss to combine and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 38647,"Jose Cuervoand#174; Hot Wings 3 lb. Chicken Wingettes 2 Tbsp. Olive Oil Pepper 1/2 Cup Orange Marmalade 1 Cup Tomato Ketchup 1 8oz. Can Tomato Sauce 1 Cup Jose Cuervo Golden Margarita? 1-2 Tsp. Hot Sauce 1 Tbsp. Worcestershire Sauce 1/2 Tsp. Kosher Salt 4 Cloves Garlic, Smashed 2 Tbsp. Sesame Seeds Blue Cheese Dressing and Celery for Dipping Instructions:

1. Place Jose Cuervo Golden Margarita, orange marmalade, ketchup, tomato sauce, hot sauce, Worcestershire sauce and garlic into a saucepan.
2. Bring to a boil, reduce heat and simmer for 20 minutes. Stir occasionally.
3. Place wings in a bowl with olive oil, salt and pepper.
4. Coat wings. Place in bowl and coat in sauce.
5. Place wings back on baking sheet, sprinkle with sesame seeds and bake at 375degrees for an additional 5-7 minutes.
6. Serve with blue cheese dressing and celery. Jose Cuervo Golden Margarita. 12.7% ALC/VOL. ©2010Produced by Heublein, Norwalk, CT under license from the trademark owner. Jose Cuervo is a registered trademark of Tequila Cuervo la Rojena. Grand Marinier© is a registered trademark of Societe des Produits Marnier-Lapostolle, Paris and is used under license from trademark owner. ","[Tequila, Mezcal, Rioja, Pinot Grigio]" 38648,"Healthy Sicilian Cauliflower Rice 1/4 cup golden raisins 1 large head cauliflower, separated into 1-inch florets 1/4 cup olive oil 1 medium onion, finely diced 1/3 cup sliced skin-on almonds or shelled pistachios 2 tablespoons drained capers 2 small cloves garlic, thinly sliced Zest of 1/2 lemon Pinch red pepper flakes Kosher salt 1/4 cup fresh parsley leaves, finely chopped Instructions: Soak the raisins in warm water until plump, about 15 minutes. Drain and set aside. Meanwhile, trim the cauliflower florets, cutting away as much stem as possible. In three batches, break up the florets into a food processor and pulse until the texture resembles that of couscous. Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking the onions, stirring frequently, until the edges are golden brown and the onions have softened, about 6 minutes. Add the almonds, raisins, capers, garlic, lemon zest and red pepper flakes, and cook, stirring, until the almonds are golden, about 3 minutes. Add the cauliflower to the skillet, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Spoon the cauliflower into a large serving bowl, garnish with parsley and season to taste with salt. Serve warm. ","[Nebbiolo, Barbera, Dolcetto, Tempranillo]" 38649,"Spice-Rubbed Salmon with Herb Sauce 1 tablespoon coriander seeds 1 1/2 teaspoons fennel seeds 2 teaspoons sugar Kosher salt 1 3-pound piece skin-on salmon fillet 1 tablespoon extra-virgin olive oil 1 1/2 cups fresh parsley 1 1/2 cups fresh chervil 1/4 cup fresh chives 1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice 1/3 cup extra-virgin olive oil Kosher salt and freshly ground pepper Instructions: Make the salmon: Pulse the coriander and fennel seeds in a spice grinder until coarsely ground. Transfer all but 1 teaspoon of the spice mixture to a small bowl and stir in the sugar and 2 teaspoons salt (reserve the remaining 1 teaspoon spice mixture for the sauce). Line a rimmed baking sheet with foil. Place the salmon skin-side down on the foil. Rub the salmon with the olive oil, then sprinkle with the sugar-spice mixture. Refrigerate, uncovered, 1 hour. Meanwhile, make the herb sauce: Puree the parsley, chervil, chives, lemon zest and juice and the reserved 1 teaspoon spice mixture in a blender until a coarse paste forms. With the machine running, gradually add the olive oil and 1/4 cup cold water and puree until smooth. Season with salt and pepper. Preheat the broiler. Pat the salmon dry with paper towels. Broil the salmon until the top is browned and a thermometer inserted into the center registers 110?, 9 to 11 minutes. Let rest 10 minutes on the pan. Transfer the salmon to a serving platter with 2 large spatulas, removing the skin. Serve with the herb sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38650,"Bibingka 1/4 cup warm water 1 teaspoon active dry yeast 1 cup plus 1/8 teaspoon granulated sugar 1 3/4 cups Thai rice flour, preferably Erawan 1/4 cup mochiko (sweet rice flour) 1/2 teaspoon kosher salt One 13.5-ounce can coconut milk One 16-ounce package frozen banana leaves, thawed, or 3 fresh banana leaves 2 large eggs, beaten 3 ounces Edam cheese, rind removed and discarded, coarsely shredded 3 tablespoons unsalted butter, melted 1 tablespoon coconut sugar Instructions: Combine the warm water, yeast and 1/8 teaspoon of the sugar in a small bowl. Stir and let the yeast bloom until\u202ffoamy, about 5 minutes. Set aside. Whisk together both rice flours with the salt and the remaining 1 cup sugar in a large bowl. Add the yeast mixture and coconut milk. Whisk until smooth and the consistency of a thick pancake batter. Place the bowl in a warm place until the batter begins to lighten, bubble and almost double in volume, about 3 hours. (This can take longer depending on the temperature.) Wipe clean both sides of each banana leaf with a damp towel, removing any dirt. Trace a 7-inch bowl with a very sharp knife on the banana leaves to create six 7-inch rounds, avoiding any tears or holes in the leaves. Heat each round directly over a low flame or with a culinary torch until pliable and slightly darkened, about 10 seconds per side. Line each cup of a 6-cup jumbo muffin pan with a banana leaf round and set aside. Preheat the oven to 400 degrees F. Once the batter is light and bubbly, whisk in the eggs. Fill each lined cup of the muffin pan slightly more than three-fourths of the way (a scant 3/4 cup per bibingka). Top each with 2 heaping tablespoons of shredded Edam cheese. Bake until a toothpick inserted in the center of each bibingka comes out clean, 20 to 25 minutes. Remove from the oven and heat the broiler. Brush the top of each bibingka with melted butter then sprinkle each with 1/2 teaspoon of coconut sugar. Broil on the middle rack with the oven door open, moving the muffin pan continuously, until the tops are browned, 1 to 2 minutes. Let cool in the muffin pan for 5 minutes then remove each bibingka to a wire rack to continue to cool. The bibingka can be served at room temperature but are best served warm. They can be refrigerated in an airtight container for up to 5 days, then reheated in a toaster oven or microwave before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 38651,"Thanksgiving Bacon Roulade 1 pound bacon Kosher salt 4 ounces green beans, trimmed 1 1/2 cups mashed potatoes
   1/4 cup gravy, chilled, plus warmed gravy, for serving 3/4 cup grated sharp Cheddar (about 3 ounces) 1/4 cup freshly grated Parmesan (about 1 ounce) 1 1/2 cups stuffing Cranberry sauce, for serving Instructions: Preheat the oven to 400 degrees F. Place a cooling rack on a rimmed baking sheet. Top with a 12-by-10-inch piece of parchment. Arrange the bacon slices horizontally on the parchment so they are overlapping to form a large rectangle the size of the paper. Bake until the bacon starts to shrink and render fat, about 20 minutes. Set aside to cool slightly. Increase the oven temperature to 450 degrees F.
   Meanwhile, bring a small saucepan of salted water to boil. Drop the green beans in the water and cook for 2 minutes, then remove to a strainer and run a little cold water over the beans to cool. To assemble the roulade, spread the potatoes on the bacon blanket in a 6-by-10-inch rectangle, leaving a border of uncovered bacon on all sides. With the back of a spoon, make 2 long troughs lengthwise down the center of the potatoes, leaving space between and around the troughs. Spoon the gravy into the troughs (keeping the gravy chilled prevents it from running all over the potatoes). Sprinkle the gravy and potatoes with the Cheddar. Arrange the green beans 2 to 3 across in a thin line on top of the Cheddar, in between the gravy troughs. Sprinkle the Parmesan over the green beans and potatoes.
   Form the stuffing into a 10-inch log; you can use your hands to shape it or spoon the stuffing onto a piece of parchment and tightly roll it into a log. Place the stuffing log down the center of the bacon rectangle. Working from one of the long sides of the bacon rectangle, grab the parchment and pull it up and over the stuffing. Use the parchment to help you roll it into a roulade, making sure it ends up seam-side down. Bake the roulade until the bacon is cooked and crispy, about 30 minutes. Let rest for about 5 minutes, then transfer to a cutting board and slice into 1-inch slices. Serve with warm gravy and cranberry sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38652,"Pasta with Roasted Tomatoes 1 1/2 pounds plum tomatoes 1/2 cup extra-virgin olive oil Kosher salt 1 zucchini, cut into 3/4-inch chunks Freshly ground pepper 12 ounces campanelle pasta (or other short pasta) 4 cloves garlic, thinly sliced 1 to 2 hot pickled cherry peppers, stemmed, seeded and thinly sliced 1 tablespoon tomato paste 1/2 cup fresh basil, chopped 1/2 cup grated parmesan cheese (about 1 ounce) Instructions: Position racks in the upper and lower thirds of the oven; preheat to 475 degrees F. Quarter the tomatoes, then scoop the seeds and pulp into a sieve set over a bowl (reserve the tomatoes). Press on the seeds and pulp to extract the juice (you should have about 1/2 cup). Chop the tomatoes and toss with 3 tablespoons olive oil on a rimmed baking sheet; season with salt. Toss the zucchini with 3 tablespoons olive oil on a separate baking sheet; season with salt and pepper. Roast, switching the position of the pans halfway through, until tender and browned in spots, 15 minutes. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta as the label directs; reserve 1 cup cooking water, then drain. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic; cook 2 minutes. Add the cherry peppers; cook 1 minute. Stir in the tomato paste, then the reserved tomato juice and 1/2 cup cooking water. Bring to a boil; simmer until reduced by half, 5 minutes. Add the pasta, vegetables, basil and parmesan to the skillet; season with salt. Cook, tossing, 1 minute, adding more of the reserved cooking water as needed to loosen. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 38653,"Caramel Sauce 1 cup packed dark brown sugar 1/2 cup (1 stick) unsalted butter, cut into pats 1/2 cup heavy whipping cream Pinch kosher salt Instructions: Combine the brown sugar, butter, cream and salt in a medium saucepan. Stirring constantly, bring to a simmer over medium heat and cook until the mixture is smooth and saucy, about 5 minutes. ","[Port, Tawny Port, Moscato, Riesling]" 38654,"Pan-Fried Fennel 1 large fennel bulb Kosher salt and freshly ground black pepper 2 tablespoons olive oil Instructions: Trim the fennel bulb and cut into slices about 1/4 inch/1/2 centimeter thick. Sprinkle with salt and pepper. Heat the oil in a heavy saute pan and fry the fennel on both sides until tender and slightly golden. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 38655,"Jamaican Jerk Pork Loin 2 tablespoons Jamaican jerk seasoning in a jar (pick a brand with low carbs and sugars) 1/4 cup canola oil 4 pounds boneless pork loin Instructions: Preheat oven to 350 degrees F. Mix jerk seasoning with the oil in a small bowl (this will thin it and cut the heat). Trim any excess fat from the pork loin, leaving a thin-layered wide strip down the center of the top. Evenly rub the entire pork loin with the jerk seasoning mixture. Place pork loin in a shallow greased roasting pan, and bake for 20 minutes. Then reduce the temperature to 300 degrees F and continue baking for about 1 more hour, or until a meat thermometer stuck in the thickest part reads 145 degrees F. Remove from oven and let rest for at least 10 minutes before slicing. ","[Riesling, Cabernet Sauvignon, Merlot, Malbec]" 38656,"Tingly Five-Spice Shrimp and Noodles Vegetable oil, for frying 1 cup cornstarch
   1 tablespoon ground Sichuan peppercorns, plus a few whole peppercorns 1 tablespoon Chinese five-spice powder 1 tablespoon superfine sugar
   Salt 6 head-on tiger prawns or large shrimp, deveined and butterflied, heads and shells reserved
   1/2 teaspoon fennel seeds
   2 star anise
   2 cinnamon sticks A few cloves
   2 cloves garlic, crushed
   1 small leek, cleaned and thinly sliced
   One 1-inch piece ginger, smashed or roughly chopped
   2 cups chicken stock 1/2 cup Shaoxing wine (Chinese sherry) 1/4 cup shoyu (Japanese) soy sauce or tamari
   1 egg, beaten 2 carrots, thinly sliced
   2 scallions, thinly sliced on the bias
   1/2 head savoy cabbage, thinly sliced
   A big handful of shiitake mushrooms, trimmed
   4 ounces Asian noodles, cooked Instructions: Heat vegetable oil in a tabletop fryer or Dutch oven to 350 degrees F. Bring a large pot of water to a boil. In a medium bowl, combine the cornstarch, ground Sichuan peppercorns, five-spice powder, sugar and 1 teaspoon salt. Toss the prawns in the cornstarch mixture, then gently place in the fryer. Cook until golden brown and cooked through, about 3 minutes. Remove to a paper towel-lined plate and season with salt. In a wide, shallow pot set over medium-high heat, add a few turns of the pan of oil. Add the reserved shrimp heads and shells and saute a few minutes, until pink and fragrant. Add the whole Sichuan peppercorns, fennel seeds, star anise, cinnamon sticks and cloves. Toast for a minute or two. Add the garlic, leeks and ginger and cook for a few minutes. Add the chicken stock, Shaoxing wine and shoyu and bring to a simmer. Let reduce by about half, then strain through a fine-mesh strainer and reserve. Place a small nonstick skillet over medium-high heat and add a turn of the pan of oil. Add the egg, letting it run around the pan, gently picking up the cooked part and letting it continue to run. Remove from the pan, roll and thinly slice. Set aside. Place a large skillet over high heat and add a few turns of the pan of oil. Quickly saute the carrots, scallions, cabbage and mushrooms for a minute or two. As soon as you start cooking the vegetables, drop the noodles in the boiling water and let cook for a couple minutes. Remove from the pot and add straight to the pan of vegetables. Add some of the reduced shrimp head liquid and toss to combine. Transfer to a plate or platter and top with the sliced egg and cooked shrimp. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Gavi]" 38657,"Naked Pumpkin Cake with Cinnamon Buttercream Nonstick cooking spray 3/4 cup packed light brown sugar
   3/4 cup granulated sugar 1/2 cup (1 stick) butter, softened 4 large eggs, at room temperature
   One 15-ounce can pumpkin pie mix 1 teaspoon vanilla extract 3 cups all-purpose flour
   2 teaspoons ground cinnamon 1 teaspoon baking powder
   1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup buttermilk, at room temperature 1/2 cup (1 stick) butter, at room temperature 3 cups confectioners' sugar, or more if needed 1 tablespoon vanilla extract 1 teaspoon ground cinnamon 2 to 3 tablespoons heavy whipping cream, or more if needed One 7-ounce container pecans, coarsely chopped 1/2 cup caramel sauce
   Instructions: For the cake: Preheat the oven to 350 degrees F. Spray three 8-inch round cake pans with cooking spray. Place the brown sugar, granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended, 3 to 5 minutes. Turn the mixer to low and add the eggs, 1 at a time, beating well after each addition. Beat in the pumpkin and vanilla. Combine the flour, cinnamon, baking powder, baking soda and salt in a bowl, stirring well with a whisk. Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture. Spoon the batter into the prepared pans. Bake until a wooden pick inserted in the centers comes out clean, 22 to 25 minutes. Cool in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely on the wire rack, about 1 hour. For the cinnamon buttercream: In a large bowl or stand mixer fitted with the whisk attachment, whip the butter on medium-high speed until pale and creamy, 3 to 5 minutes. With the mixer on a slow speed, carefully add the confectioners' sugar 1 cup at a time until combined, followed by the vanilla and cinnamon. Add the heavy cream a little at a time. (If you need a thicker frosting, add more confectioners' sugar; if you need a thinner consistency, add in more heavy cream.) Place a cooled cake layer on a cake stand. (This recipe should yield very level cake layers, but if your layers are domed, level them before assembling.) Cover with about 1/2 cup buttercream. Scatter 1/3 cup of chopped pecan over the top. Repeat with the next layer of cake, covering with 1/2 cup buttercream and 1/3 cup chopped pecans. Place the final layer of cake on top. Place the remaining buttercream in a pastry bag fitted with a large open star tip (such as #362). Pipe out a design on the top of the cake (the sides will be left \naked). Sprinkle the remaining pecans over the top, then drizzle the cake with caramel sauce. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 38658,"Tomato Tart 1 1/4 cups all-purpose flour 8 tablespoons cold, unsalted butter, cut into cubes 1/4 teaspoon salt 3 tablespoons ice water, ice removed 4 ounces goat cheese 1 cup chopped roasted tomatoes 3 ounces pesto (made from basil or arugula), recipe follows 1 bunch grilled asparagus 1 pound heirloom tomatoes, sliced or halved if using cherry tomatoes 2 yellow onions, sliced and grilled 1 eggplant, sliced into 1/4-inch thick rounds and grilled 1 sweet bell pepper, grilled, peeled, seeded and cut into 1inch thick slices 1 cup bread crumbs 2 ounces grated Asiago 2 tablespoons basil oil, recipe follows Salt and pepper Field greens, as an accompaniment 3 cups packed arugula or 2 cups loosely packed basil leaves 1/4 cup toasted pine nuts 1/2 cup grated Parmesan 1/4 teaspoon salt 1 garlic clove chopped 3 tablespoons olive oil 4 quarts water 3 tablespoons salt 2 cups basil leaves, packed 1 cup olive oil Instructions: To prepare pate brisee, place all ingredients except water in a metal mixing bowl and refrigerate for at least 30 minutes. Mix with paddle attachment on mixer until butter is pea sized, and then add the water in one motion. Only mix the dough until just incorporated and remove bowl from mixer. Place dough on floured surface and mix by hand until all is incorporated. Form into a disk and refrigerate until ready to roll out, at least 1 hour. Roll dough on floured surface about 1-inch larger than desired pan size to allow for shrinkage. Lightly form the dough in the pan and refrigerate for 30 minutes before baking. Preheat oven to 350 degrees F. Line the shell with parchment paper and fill with weights or dried beans. Pre-bake the brisee dough until slightly browned, about 10 minutes. Once cooked, remove from oven, remove weights, allow to cool, and then raise the oven temperature to 375 degrees F. Spread the bottom of the tart with the goat cheese, a spoonful of roasted tomatoes, and then a layer of Pesto. Alternate the tomatoes, asparagus, onions, eggplant, and peppers then top with bread crumbs and Asiago. Salt and pepper each layer, drizzling a little oil on as well. Bake for 15 minutes and remove from oven. Allow to cool before serving, and for best results cut with a sharp serrated knife. Serve over field greens. In a food processor combine arugula, pine nuts, Parmesan, salt, and garlic and puree. With motor running add oil blending until incorporated. Store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent it from discoloring. Bring the water and salt to a boil. Blanch the basil leaves for 2 minutes. Transfer to a bowl of iced water and drain well. Dry for 1 hour. Blend basil and olive oil in blender or food processor. Process until well blended and strain. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 38659,"Cathedral Cookies 1 stick butter, cubed One 24-ounce bag semisweet chocolate morsels 1 egg
   One 16-ounce bag multi-colored mini marshmallows
   1 cup finely chopped walnuts
   Instructions: In a medium saucepan set over very low heat, melt the butter and chocolate. Remove from the heat and cool completely, 5 to 10 minutes. Add the egg and mix well. Add the marshmallows and mix until completely incorporated, then add the nuts and mix, making sure everything is coated in chocolate. Spoon about 1/2 cup of the mixture onto a sheet of parchment paper, and use the paper to roll into a log. Repeat for the remaining mixture, about 4 logs total. Wrap the each log in foil and freeze until firm, at least 1 hour or up to overnight. When ready to eat, cut into 6 pieces while still frozen. Place the cookies on a serving dish to thaw for 15 to 20 minutes before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 38660,"Sausage-and-Peppers Burgers 1 pound lean ground beef 8 ounces hot or sweet Italian sausage, casings removed 1 clove garlic, grated 1/4 teaspoon dried oregano Kosher salt and freshly ground pepper 1 red onion, sliced 1/2 inch thick 2 bell peppers (1 red, 1 yellow), cut into 1/2-inch-wide strips 2 tablespoons extra-virgin olive oil, plus more for brushing 4 slices provolone cheese 4 sesame potato hamburger buns, split 4 large basil leaves, torn Warmed marinara sauce, for topping Potato chips, for serving Instructions: Combine the ground beef, sausage, garlic, oregano, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until just combined. Form into four 3/4-inch-thick patties; set aside. Preheat a grill pan or grill over medium heat. Toss the onion and bell peppers with the olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Grill the vegetables, turning occasionally, until lightly browned and tender, about 7 minutes. Transfer to a plate and set aside. Brush the grill pan with olive oil. Add the burgers and cook until browned and cooked through, about 4 minutes per side, topping with the cheese and covering during the last 2 minutes. Serve the burgers on the buns and top with the onion-pepper mixture, basil and marinara sauce. Serve with chips. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 38661,"Healthy Blueberry-Ricotta Tartlets 1/2 cup part-skim ricotta 1/2 teaspoon finely grated lemon zest 1/2 teaspoon pure vanilla extract 1 tablespoon plus 1 teaspoon apricot jam 1/3 cup blueberries 12 frozen mini phyllo shells, thawed 2 teaspoons pine nuts or sliced almonds Instructions: Stir together the ricotta, lemon zest, vanilla and 1 tablespoon apricot jam in a small bowl. Toss together the blueberries with the remaining 1 teaspoon of apricot jam in another small bowl. Spoon the ricotta mixture into the phyllo cups. Top each with a few blueberries and nuts. The tartlets can be made ahead and refrigerated for up to 2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 38662,"Milk Chocolate Cream Pie 25 chocolate sandwich cookies, such as Oreo 6 tablespoons (85 grams) unsalted butter, melted 8 ounces (227 grams) milk chocolate chips 2/3 cup (150 grams) heavy cream 4 ounces (113 grams) cream cheese, at room temperature 1/3 cup (40 grams) confectioners\u2019 sugar 2 tablespoons (12 grams) unsweetened cocoa powder 1 cup (225 grams) heavy cream One 3.4-ounce box (96 grams) instant chocolate pudding mix 1 cup (240 grams) whole milk 1 cup (225 grams) heavy whipping cream 1 tablespoon confectioners\u2019 sugar 10 chocolate sandwich cookies, such as Oreo Chocolate sprinkles Instructions: For the crust: Pulse the cookies in a food processor until you get cookie crumbs. Place the crumbs in a medium bowl, add the melted butter and toss with a fork to combine. Press the cookies into a 9-inch fluted tart pan with a removable bottom or a 9-inch pie dish and refrigerate to set, about 30 minutes. For the ganache: Place the chocolate chips in a medium bowl and set aside. Pour the cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, cover the bowl with a kitchen towel and let sit for 3 minutes. Remove the towel and slowly whisk the ganache until it\u2019s smooth and shiny. Pour half of the ganache into the pie crust and spread evenly all the way up the sides. Save the rest at room temperature to serve with the pie. Place the crust back in the fridge to set the ganache.
   For the chocolate whipped cream: Using a rubber spatula, blend together the cream cheese, confectioners\u2019 sugar and cocoa powder until the mixture is light and fluffy. Add the heavy cream and whisk until medium-stiff peaks form. (Make sure it doesn\u2019t get too stiff.)
   For the filling: In another medium bowl, whisk together the instant pudding mix and the milk until thickened. To assemble, take the pie crust from the refrigerator. Using an offset metal spatula, spread the chocolate whipped cream evenly in the crust. Return the filled crust to the fridge for 15 minutes to set. Once set, spread the pudding evenly over the chocolate whipped cream. Refrigerate for 8 to 10 minutes more. For the garnish: Whip the heavy cream to soft peaks in the bowl of a stand mixer fitted with the whisk attachment, or by hand. Sift the confectioners\u2019 sugar over the top and continue to whip until firm peaks form. Transfer to a piping bag fitted with a large star tip. Remove the pie from the fridge and pipe the whipped cream all over the pie in a fun design, such as little rosettes. Crush and crumble the cookies over the top and finish decorating with the chocolate sprinkles. Serve with a drizzle of the reserved ganache.
   ","[Pinot Grigio, Riesling, Moscato, Sparkling Shiraz]" 38663,"Waffle-Iron Brownies 1 cup all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup sugar 1/3 cup butter 2 tablespoons milk 2 ounces (2 squares) unsweetened chocolate 1 teaspoon vanilla 2 large eggs Powdered sugar for serving, if desired Instructions: Preheat the oven to 325 degrees F. If you plan to bake the brownies, and butter a 9-inch square baking pan. Otherwise, preheat a waffle iron. In a small bowl, mix together the flour, baking soda and salt. In a small, heavy saucepan, combine the sugar, butter and milk. Place over medium-high heat and bring to a boil, stirring until the butter has melted. Remove from the heat. Add the unsweetened chocolate and vanilla. Stir until the chocolate melts and the mixture is smooth. Place into a pan of cold water to cool the mixture to room temperature. With an electric mixer, beat in the eggs. Gradually blend in the flour mixture until smooth. (Spread evenly into the prepared pan if you are baking the brownies. Bake for 25 to 30 minutes until the center is just set and feels firm when touched. Cool completely before attempting to cut, these are very rich and gooey! Dust with powdered sugar and cut into squares.) To make brownies in waffle iron: Drop rounded spoonfuls of the brownie mixture into the preheated waffle iron. Close the iron and cook for about 2 minutes until the brownies are done. Remove and cool on a rack. Dust with powdered sugar before serving, if desired. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 38664,"Peruvian Ceviche 4 Roma tomatoes, seeded and diced 2 stalks celery, chopped into small cubes
   1 cucumber, peeled, seeded and chopped into small cubes
   1 red onion, diced 1/2 cup roughly chopped fresh cilantro 1/2 cup lime juice (3 to 4 limes) 2 teaspoons minced fresh ginger
   1 teaspoon minced garlic
   Kosher salt and freshly ground black pepper One 15-ounce can white corn, drained 2 tablespoons aji amarillo paste 3 bay leaves Juice of 2 limes Kosher salt and freshly ground black pepper 1 pound large shrimp (21/25), peeled and deveined 2 to 3 avocados, diced Fried Peruvian corn, such as Amazonas, for serving (see Cook's Note) Instructions: For the salsa: Combine the tomatoes, celery, cucumber, onion and cilantro in a mixing bowl. Add the lime juice, ginger, garlic and salt and pepper to taste. Add the corn and aji amarillo paste. Mix well. For the ceviche: In a separate bowl, add the bay leaves, lime juice, some salt and pepper and 5 cups water. Add the shrimp and toss to coat. The citric acid in the lime juice will cook the shrimp in about 3 to 5 minutes. Once the shrimp turn opaque, take them out and place them on ice to stop the cooking process. To serve, place some avocado on each plate. Top with 6 to 7 shrimp and some of the salsa. Garnish with some Peruvian corn. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 38665,"Braised Rabbit with Root Vegetables 2 cups plum tomatoes, quartered 2 cups chopped carrots 2 cups chopped celery 2 cups chopped onions 1 small bunch fresh thyme 2 tablespoons grapeseed oil 4 rabbit legs Salt and freshly ground black pepper All-purpose flour, for dusting 2 cups dry white wine Instructions: Preheat oven 350 degrees F. In a deep baking dish, layer the tomatoes, carrots, celery and onion. Distribute the bunch of thyme throughout the vegetables. Heat grapeseed oil in a 12-inch saute pan over medium heat. Season the raw rabbit with salt and pepper and then lightly dust with flour; sear on each side for 1 minute. Remove the rabbit from the heat and deglaze pan with the white wine. Place the rabbit on top of the vegetables, and pour the deglazing liquid over the top. Place the baking dish in the oven for 1 hour. Serve rabbit over the vegetables. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38666,"Crispy Potato Cakes with Farmer Cheese, Scallion, Black Pepper and Kale Chips 1 pound kale, stemmed Canola oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
   1/4 cup grated Spanish onion 2 or 3 russet potatoes (1 pound), peeled, coarsely grated, and squeezed dry 1 large egg, lightly whisked 1/4 cup all-purpose flour 1 1/2 cups fresh farmer cheese 1/4 cup fresh parsley, finely chopped 2 green onions, dark and pale green parts finely chopped Instructions: Preheat the oven to 350 degrees F.
   Lightly drizzle the kale with canola oil and season with salt and pepper. Lay on a baking sheet in a single layer, and bake until just crisp, 12 to 15 minutes.
   Reduce the oven to 250 degrees F.
   Meanwhile, mix the onions, potatoes, egg and 3 tablespoons of the flour in a large bowl until combined. If the mixture feels very wet, add a little more of the flour. Heat 1/2 inch canola oil in a large high-sided saute pan over medium heat until it begins to sizzle. Spoon 1 heaping tablespoon of the potatoes per pancake into the pan, spreading into a 2-inch round with a fork. Cook until the bottom is browned, about 5 minutes, and then flip and cook 5 minutes more. Transfer to paper towels to drain and season with salt. Keep the pancakes warm on a wire rack set in a shallow baking pan in the oven.
   Combine the cheese, parsley and green onions in a small bowl and season with salt and pepper.
   Place the pancakes on a serving platter or cutting board, top each with a dollop of the cheese, and garnish with the kale chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 38667,"Stromboli /2 recipe basic pizza dough 5 ounces sliced ham 5 ounces pepperoni, sliced thinly 10-ounce box button mushrooms, sliced, roasted 2 large red peppers, sliced, roasted 1 large onion, sliced, roasted 3/4 cup shredded Mozzarella cheese 3/4 cup shredded Provolone cheese 1/4 cup Parmesan cheese 2 tablespoons minced fresh herbs (parsley, basil, chives, etc.) Cornmeal for pizza paddle /2 recipe basic pizza dough 5 ounces sliced ham 5 ounces pepperoni, sliced thinly 10-ounce box button mushrooms, sliced, roasted 2 large red peppers, sliced, roasted 1 large onion, sliced, roasted 3/4 cup shredded Mozzarella cheese 3/4 cup shredded Provolone cheese 1/4 cup Parmesan cheese 2 tablespoons minced fresh herbs (parsley, basil, chives, etc.) Cornmeal for pizza paddle Instructions: Preheat oven (with pizza stone inside ) to 450 degrees F. (If do not have pizza stone, can use a baking sheet). Sprinkle a little flour on your work surface. Use a rolling pin to roll the dough into a 10 by 14-inch rectangle. Cover the rectangle with layers of your desired toppings, leaving a 1-inch border around the sides and at the top. Mix the three cheeses and the herbs together in a small bowl and sprinkle on top of the toppings. Starting at the end closest to you, roll the stromboli into a log. Seal the dough by pinching firmly with fingertips on sides and ends. Sprinkle a little cornmeal on a pizza paddle. Put the stromboli on the paddle. Make sure the seam is on the bottom. Use a pastry brush to brush the top and sides of the stromboli with a little olive oil. Carefully place the stromboli on preheated pizza stone. Turn down oven temperature to 400 degrees F. and bake for 35 minutes. Carefully remove from oven and let rest 5 to 10 minutes. Slice with a serrated knife. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 38668,"Roasted Three Pepper Salsa 1 red bell pepper, roasted, peeled, cored, seeded and chopped 1 yellow bell pepper, roasted, peeled, cored, seeded and chopped 1 green bell pepper, roasted, peeled, scored, seeded and chopped 1 stalk celery, finely diced 2 tablespoons chopped fresh parsley 2 tablespoons chopped ripe olives 2 tablespoons olive oil 1 tablespoon capers, rinsed and drained 1 teaspoon fresh rosemary 1 garlic clove, minced Juice of 1/2 lemon Salt and freshly ground pepper to taste Instructions: Mix all of the ingredients in a medium bowl. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 38669,"Berry Crumble 1/2 cup all-purpose flour 1/2 cup light brown sugar 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon 1 pinch salt 1/2 cup oats 6 tablespoons cold butter, cut into small pieces 4 cups mixed berries 1/2 cup granulated sugar 2 tablespoons cornstarch Equipment: 6 (6-ounce) ramekins Instructions: Preheat oven to 350 degrees F. In a large bowl combine flour, brown sugar, 1/4 cup sugar, cinnamon, salt and oats. Using a pastry blender, a fork or your hands cut in butter. Keep cold until ready to use. In a large bowl combine berries, 1/2 cup sugar, and cornstarch; toss to coat. Evenly divide the fruit mixture between the 6 ramekins. Top with crumble topping. Bake until top is golden and fruit is bubbly, about 35 minutes. Serve warm. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 38670,"Fines Herbs Omelette 1/2 tablespoon medium chopped fresh Italian parsley 1/2 tablespoon medium chopped fresh chervil 3/4 tablespoon thin sliced fresh chives 1/2 teaspoon thin sliced fresh tarragon 2 extra-large eggs 2 tablespoons milk Pinch kosher salt 1/8 teaspoon freshly ground black pepper 1 tablespoon extra-virgin olive oil 2 ounces plain goat cheese 2 ounces roasted red peppers, julienned Instructions: To make the Fines Herbs, combine the parsley, chervil, chives and tarragon in a small bowl and set aside.
   Break the eggs into a small bowl, and then add the milk, 2 tablespoons Fines Herbs, salt and pepper and whisk with a fork.
   Preheat an 8-inch nonstick saute pan over medium hot heat and swirl the olive oil into the pan. Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top.
   Flip the omelet, and remove it from the heat. Crumble the goat cheese over the center of the omelet and top it off with the roasted peppers. Tri-fold the omelet and plate immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 38671,"Spicy Shrimp and Andouille Over Charleston-Style Grits 2 pounds medium shimp, peeled and deveined Charleston-Style Grits, recipe follows Essence, recipe follows Salt 8 ounces andouille sausage 1 tablespoon vegetable oil 1 cup finely chopped yellow onion 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped green bell pepper 1 teaspoon minced garlic 1 1/2 cups chicken broth, or canned, low-sodium chicken stock 1/4 cup heavy cream 2 tablespoons finely chopped green onions 2 tablespoons minced parsley 2 pounds medium shimp, peeled and deveined Charleston-Style Grits, recipe follows Essence, recipe follows Salt 8 ounces andouille sausage 1 tablespoon vegetable oil 1 cup finely chopped yellow onion 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped green bell pepper 1 teaspoon minced garlic 1 1/2 cups chicken broth, or canned, low-sodium chicken stock 1/4 cup heavy cream 2 tablespoons finely chopped green onions 2 tablespoons minced parsley 2 pounds medium shimp, peeled and deveined Charleston-Style Grits, recipe follows Essence, recipe follows Salt 8 ounces andouille sausage 1 tablespoon vegetable oil 1 cup finely chopped yellow onion 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped green bell pepper 1 teaspoon minced garlic 1 1/2 cups chicken broth, or canned, low-sodium chicken stock 1/4 cup heavy cream 2 tablespoons finely chopped green onions 2 tablespoons minced parsley 2 pounds medium shimp, peeled and deveined Charleston-Style Grits, recipe follows Essence, recipe follows Salt 8 ounces andouille sausage 1 tablespoon vegetable oil 1 cup finely chopped yellow onion 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped green bell pepper 1 teaspoon minced garlic 1 1/2 cups chicken broth, or canned, low-sodium chicken stock 1/4 cup heavy cream 2 tablespoons finely chopped green onions 2 tablespoons minced parsley 6 cups water Salt to taste 1 1/2 cups quick cooking or old-fashioned grits (not instant!) 2 cups milk 1 cup heavy cream 8 tablespoons butter Freshly ground black pepper, to taste 6 cups water Salt to taste 1 1/2 cups quick cooking or old-fashioned grits (not instant!) 2 cups milk 1 cup heavy cream 8 tablespoons butter Freshly ground black pepper, to taste 6 cups water Salt to taste 1 1/2 cups quick cooking or old-fashioned grits (not instant!) 2 cups milk 1 cup heavy cream 8 tablespoons butter Freshly ground black pepper, to taste 6 cups water Salt to taste 1 1/2 cups quick cooking or old-fashioned grits (not instant!) 2 cups milk 1 cup heavy cream 8 tablespoons butter Freshly ground black pepper, to taste 1 tablespoon black pepper 2 1/2 tablespoons paprika 1 tablespoon onion powder 2 tablespoons salt 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme 2 tablespoons garlic powder 1 tablespoon black pepper 2 1/2 tablespoons paprika 1 tablespoon onion powder 2 tablespoons salt 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme 2 tablespoons garlic powder 1 tablespoon black pepper 2 1/2 tablespoons paprika 1 tablespoon onion powder 2 tablespoons salt 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme 2 tablespoons garlic powder 1 tablespoon black pepper 2 1/2 tablespoons paprika 1 tablespoon onion powder 2 tablespoons salt 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme 2 tablespoons garlic powder Instructions: Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes. Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits. Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes. Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits. Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes. Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits. Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes. Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits. In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve. In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve. In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve. In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]" 38672,"Mason Jar Pancake Mix 8 cups all-purpose flour 2 cups granulated sugar
   2 cups dry buttermilk
   1/2 cup baking powder
   2 teaspoons kosher salt 1 teaspoon vanilla extract 2 tablespoons salted butter, plus more for serving Pancake syrup, warmed, for topping Instructions: For the pancake mix: Whisk together the flour, sugar, dry buttermilk, baking powder and salt in a large bowl. Divide the mix into 8 quart-sized wide mason jars, about 1 1/2 cups of dry pancake mix per jar. Seal and store until ready to use. For finishing and serving: Add 3/4 cup water and 1 teaspoon vanilla extract to a mason jar of pancake mix and shake until completely incorporated. Warm a griddle over medium heat and grease with the butter. Drop in the batter with a 1/4-cup measure and fry the pancakes until golden brown and cooked through, 2 to 3 minutes per side. Serve with softened butter and warm syrup. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 38673,"Green and Red cl Nacho Sliders 2 red Fresno chilies, sliced 2 large cloves garlic 1 small red onion, coarsely chopped 2 fresh bay leaves Generous handful fresh cilantro leaves 2 large poblanos Vegetable oil, for drizzling 5 to 6 tomatillos, papery skins removed, coarsely chopped 1 small onion, chopped 2 cloves garlic, chopped or sliced Small handful fresh cilantro leaves, chopped 1 teaspoon cumin, 1/3 palmful 2 teaspoons honey or agave 1 lime, juiced Kosher salt 3/4 pound ground beef sirloin 3/4 pound ground pork Kosher salt and freshly ground black pepper 1 can spicy vegetarian refried beans, for topping Good quality tortilla chips, for topping Mild Mexican melting cheeses, Monterey Jack, or Cheddar cheese, shredded, for topping Pickled, sliced jalapenos, drained, for topping 8 hamburger slider rolls or brioche rolls, split Instructions: For the red cl paste: Place the Fresno chilies, garlic, red onion, bay leaves, and cilantro leaves into a food processor and process into a fine paste. Scrape into a mixing bowl and reserve. Return the food processor bowl to its base. Do not rinse. For the green cl sauce: Char and blacken the poblanos over the burner of gas stovetop or under the broiler with the oven door ajar to allow steam to escape. Place the peppers in a bowl to cool, covered with plastic wrap, then peel and seed. Meanwhile, in a saute pan over medium-high heat, add a good drizzle of vegetable oil. Cook the tomatillos, onion, and garlic until the onions are tender, about 8 to10 minutes. Place the onions and tomatillos in the food processor with the charred poblanos, cilantro, cumin, honey, lime juice, and salt. Puree sauce and adjust seasoning. Combine the ground beef and ground pork with the red cl paste and season with salt and pepper. Form 8 (3-inch) patties that are thinner at the center and thicker at the edges. Heat a griddle pan or large cast iron skillet to medium-high heat. Add a drizzle of vegetable oil to the pan and cook the burgers, about 3 minutes on each side. Leave in the skillet. In a small skillet over medium heat, reheat the spicy refried beans with a splash of water to thin them out a bit. Top the burgers with green cl sauce and a few chips. Top the chips with refried beans, shredded cheese, and pickled jalapenos. Tent the pan with foil to melt the cheese, 1 minute. Serve nacho sliders on slider or brioche rolls. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 38674,"Bacon-Crusted Quiche 1 pound bacon 6 large eggs, lightly beaten
   1 cup milk
   9 ounces frozen spinach, thawed and drained of water
   8 ounces frozen shredded potatoes, thawed and drained of water
   Kosher salt and freshly cracked black pepper 2 cups shredded Cheddar Instructions: Heat the oven to 350 degrees F. Line a baking sheet with parchment paper. Lay out 6 horizontal strips of bacon on the prepared baking sheet. Fold every other strip of bacon in half onto itself and lay one strip of bacon in the middle, vertical to the folded strips. Unfold the strips back over the vertical strip of bacon. Repeat this process using alternating vertical strips to weave into a lattice. (The bacon lattice should have an equal number of horizontal and vertical strips.) Bake until nearly cooked but still very pliable, about 15 minutes. Slide the bacon lattice into a 9-inch pie pan and press into place. Top the bacon with a paper towel, then a layer of foil and either another pie pan or pie weights to weigh it down. Allow to cool for 10 minutes, then remove the weights and pat off any remaining excess oil with a paper towel. Meanwhile, thoroughly mix together the eggs, milk, spinach, potatoes, some salt and pepper and 1 cup of the Cheddar. Pour the egg mixture into the bacon crust and top with the remaining cup Cheddar. Bake until set and the cheese is browned, 30 to 45 minutes. Let rest 5 to 10 minutes, then serve warm or room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38675,"New Orleans-Style Red Beans and Rice 2 tablespoons vegetable oil 1 cup chopped onions 1/2 cup chopped bell peppers 1/2 cup chopped celery 1 teaspoon salt 1/2 teaspoon cayenne pepper 1/4 teaspoon freshly ground black pepper 1 teaspoon dried thyme 2 bay leaves 1 pound boiled ham cut, into 1/2-inch cubes 6 ounces smoked sausage, cut crosswise into 1/4-inch slices (1 cup) 1 pound dried red beans, rinsed and sorted through, soaked overnight and drained 3 tablespoons chopped garlic 8 to 10 cups water Steamed rice Instructions: Heat the oil in a large saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and saute for 5 to 6 minutes. Add the beans, garlic, and enough water to cover the contents in the pot. Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick. Use a wooden spoon to mash about half of the mixture against the side pf the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy but not watery. Remove the bay leaves and serve with steamed white rice. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 38676,"Spicy Ukranian Sausage Patties (Kovbasa) 8 ounces ground chuck 1 pound ground pork shoulder 4 ounces ground pork fat 2 tablespoons vodka 2 beaten eggs 1/2 teaspoon allspice 1 tablespoon ground ancho cl 1 tablespoon ground coriander 1/2 tablespoon fennel seed Instructions: Make sure your meats have been put through a fine grinder. Combine all ingredients thoroughly including seasonings. Pinch off a small piece and fry, to taste for seasoning. Form into 2 1/2-inch patties and saute in oil until brown. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 38677,"Broiled Filet of Shad 3/4 to 1 pound shad fillet Salt and freshly ground black pepper Instructions: Preheat the broiler. Place the shad, skin side down on a rack in a baking pan and season with salt and pepper. Broil the shad, about 6 inches away from the heat source until the top is lightly browned and fish is cooked through, about 8 to 10 minutes, depending upon how thick it is. (You do not turn it) When done, set on a bed of tomato garnish and serve with buttered spinach or other greens. ","[Chardonnay, Sauvignon Blanc, Riesling]" 38678,"Glazed Double-Cut Pork Chops Kosher salt 1/4 cup coarsely ground black pepper 2 tablespoons packed dark brown sugar 2 teaspoons smoked paprika 4 double-cut bone-in pork loin chops (about 1 pound each) Vegetable oil, for the grill 4 tablespoons unsalted butter 2 cups diced onions 1 cup apple cider vinegar 3/4 cup packed dark brown sugar 1 1/2 cups ketchup 1 1/4 cups apple juice 1 cup maple syrup 1/2 cup bourbon 1/2 cup prunes 1/4 cup Worcestershire sauce 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper Serving suggestion: Smoky Corn on the Cob, recipe follows Instructions: Prepare the pork: Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl, then rub all over the chops. Wrap in plastic wrap and refrigerate 2 to 4 hours. Meanwhile, make the sauce: Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt and 1 1/2 teaspoons black pepper and bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or in a regular blender. Preheat a grill to medium. Brush the grates with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 15 minutes. Turn the chops and place on a cooler area of the grill (such as the edges); cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, 15 to 20 minutes. Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes. Transfer to a cutting board and brush with more sauce. Tent with foil and let rest 10 minutes. Serve with more sauce and Smoky Corn on the Cob. Peel back the husks from the corn and remove the silk. Butter the kernels and sprinkle with salt and smoked paprika. Fold the husks back over the corn and grill over low heat until cooked through, turning occasionally, 12 to 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38679,"Island Frydays Spicy Escovitch Red Snapper 1 whole red snapper (1 1/2 to 2 pounds), cleaned and scaled Fish seasoning, such as Old Bay, for sprinkling 10 whole pimento seeds
   3 to 4 Scotch bonnet peppers, sliced (including seeds) 2 carrots, cut into 1/8-inch julienne matchsticks 1 onion, cut into rings
   3 cups white vinegar
   Cooking oil, for frying Instructions: Sprinkle the snapper all over with the fish seasoning. Combine the pimento seeds, peppers, carrots and onions in a saucepan and bring to a boil. Remove from the heat, add the vinegar and transfer to a bowl. Fill a deep fryer with oil and set on 350 degrees F or coat a frying pan with oil and heat over high heat. Deep-fry the fish until golden, 5 to 8 minutes, or pan-fry until golden, about 3 minutes per side. Dunk the fish in the sauce reserved in the bowl, then transfer the fish to a serving platter and decorate with the vegetables.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 38680,"Fried Clams with Gaahlicky Blue Cheese Dip 3 quarts vegetable oil 1 cup yellow cornmeal 1 tablespoon Essence, recipe follows 3 dozen soft-shelled clams, such as Ipswich, shelled and cleaned 10 lemon wedges Gaahlicky Blue Cheese Dip, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme 1 cup sour cream 1/2 cup heavy cream 1/4 cup finely chopped yellow onions 2 tablespoons minced garlic 8 ounces blue cheese, crumbled 2 teaspoons hot sauce, or to taste 1 teaspoon salt 1/2 teaspoon cayenne Instructions: Heat the oil in a large pot or Dutch oven over high heat to 360 degrees F. In a shallow bowl, combine the cornmeal and Essence. Add the clams and toss to coat evenly, shaking to remove any excess. In batches without crowding, deep-fry the clams, turning frequently, until golden brown, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Serve hot with lemon wedges and Gaahlicky Blue Cheese Dip. Combine all ingredients thoroughly. Store in an airtight jar or container. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993. In a large bowl, combine all ingredients and beat with an electric mixer until well blended. Transfer to a serving bowl, cover and chill at least 1 hour and up to 2 days before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]

Note: The wine pairing suggestions are based on general guidelines for pairing wine with food. However, personal preferences may vary, so feel free to experiment and find your own perfect pairings!" 38681,"Jersey's Fruit and Nuts Granola 8 cups organic rolled oats 1 cup wheat germ 1 cup walnuts, chopped 1 cup sliced almonds 1 cup pecans, chopped 1 cup sunflower seeds, roasted and salted 1 cup dried cranberries 1 cup dried blueberries 1 cup dried cherries 1 cup golden raisins 1 cup raisins 1 cup unsweetened coconut 1/2 tablespoon sea salt 2 tablespoons ground cinnamon 1 1/2 cups organic butter or canola oil 2 1/2 cups honey 1 tablespoon pure vanilla extract Instructions: Preheat the oven to 300 degrees F. In a large bowl, combine the rolled oats, wheat germ, walnuts, almonds, pecans, cranberries, sunflower seeds, blueberries, cherries, raisins, coconut, salt, and cinnamon. Place a metal mixing bowl on top of a stockpot with some hot water over medium heat. Add the butter and honey to the mixing bowl and allow the butter to melt. Remove from heat, add the vanilla, and stir. Combine the wet ingredients with the dry and stir to coat thoroughly. If the mixture appears wet, add more rolled oats, 1/2 cup at a time. Spread the mixture onto a baking sheet coated with nonstick cooking spray. Bake for 30 to 40 minutes, stirring every 10 minutes to cook evenly, adjusting the oven temperature if it's getting too dark. Allow the granola to cool completely, and then break apart any large pieces that are stuck together. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 38682,"Breakfast Bread Cups Butter, for spreading 12 slices whole-grain bread, crusts cut off
2 eggs, separated
150 grams (5.3 ounces) Cheddar cheese, grated
50 grams (1.75 ounces) ham, sliced finely
2 tablespoons finely chopped chives
1 tablespoon fresh parsley, chopped
1 teaspoon paprika
2 small button mushrooms, sliced
1 small garlic clove, crushed
1/2 small red bell pepper, sliced finely
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 180 degrees C (355 degrees F). Spread butter over one side of all the bread slices. Push a slice of bread, buttered-side down, inside each cup of a large muffin tin to make bread cups.
In a large mixing bowl, beat the egg whites until light and foamy. Add the yolks and beat for a further minute. Add the Cheddar, ham, chives, parsley, paprika, mushrooms, garlic and red pepper to the egg bowl and gently fold in until incorporated. Season with salt and pepper.\u202f
Spoon the egg mixture evenly into the bread cups and bake until the bread is lightly golden, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38683,"Italian Wedding Soup 8 cups homemade chicken broth 3/4 pound ground beef 3/4 pound ground pork 3 eggs, plus 5 eggs 1 cup dry bread crumbs 2 teaspoons dried basil 1 teaspoon dried parsley 1/2 cups grated Parmesan, plus 1 cup 2 medium heads escarole, cleaned and chopped Instructions: In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, ground pork, 3 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan. Mix well and form into bite-size balls. Drop the balls into the broth. Add escarole into broth. When meatballs rise to the top, they are cooked, about 6 to 7 minutes. When escarole is wilted it is done. In a separate bowl, combine the remaining 5 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 38684,"Herb Roasted Red Skinned Potatoes 2 pounds small red skinned potatoes, washed and halved (or quartered if they're larger) 6 whole garlic cloves, peeled 4 medium shallots, peeled and halved with the root in tact 3 small sprigs rosemary
3 small sprigs thyme 2 tablespoons olive oil 2 tablespoons butter Instructions: Preheat oven to 375 degrees F.
Melt the butter with the olive oil in a large roasting pan. Toss all of the ingredients in the butter/oil mixture to coat evenly.
Roast the potatoes for about 45 minutes until golden brown and tender. Serve the potatoes with the roasted garlic and shallots all together in the same serving dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38685,"Sauteed Chicken Breast with Clover Honey and Chili 1 pound chicken breast, all skin and bones removed, sliced into thin strips Salt and freshly ground black pepper to taste 1 teaspoon dried cumin 2 tablespoons olive oil 3 tablespoons finely chopped shallots 1/2 cup clover honey, slightly warmed 3 tablespoons sherry vinegar 3 tablespoons medium hot chili paste, Ancho chilies 1 cup chicken stock 1/4 cup sour cream 4 tablespoons chopped cilantro leaves 1/2 cup pecans, roughly chopped and toasted Instructions: Season the strips of chicken breast with salt, pepper and the ground cumin. Heat a skillet with the olive oil until hot but not smoking. Add the chicken to the pan, spreading the chicken out to evenly cook the strips. Cook the chicken until golden brown, add the chopped shallots and continue to cook, giving the pan a good stiff flip every now and then. Add the honey and vinegar to the pan, removing chicken to plate while sauce is completed. Be careful of the volatile combination of hot honey and vinegar. Quickly stir in the chili paste and the stock, bring to the boil and reduce the sauce quickly by 1/4. Add the sour cream and heat until just below the boil, stir in the cilantro leaves, plate and garnish with the toasted pecans.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 38686,"Mint Julep Sorbet 2 cups packed fresh mint leaves, plus 2 tablespoons, cut into chiffonade, for garnish 2 cups sugar 2 cups water Pinch salt 2 teaspoons lemon juice 1/4 cup bourbon whiskey Instructions: In a medium pot, put the 1 cup packed mint, sugar, water, salt, lemon juice, and whiskey. Bring to a boil, remove from the heat, and allow to infuse for 2 hours. Strain the mixture and freeze in ice cream maker according to manufacturer's instructions. Scoop out into serving dishes and garnish with mint chiffonade. ","[Bourbon Whiskey, Brandy, Port Wine]" 38687,"Horseradish Mustard 1/2 cup Dijon mustard 3 tablespoons prepared horseradish, plus more if desired 1 teaspoon brown sugar
Instructions: Combine the mustard, horseradish and brown sugar in a medium bowl and mix together until blended. Add more horseradish for extra burn! ","[Chardonnay, Riesling, Gewrztraminer]" 38688,"Braised Cabbage 2 tablespoons unsalted butter, plus 1/2 stick 2 teaspoons whole cumin seeds 2 teaspoons whole caraway seeds 2 teaspoons whole coriander seeds 2 small heads savoy cabbage, cored, leaves thinly sliced 1 tablespoon kosher salt, plus more for seasoning 1 poblano pepper, washed and cut into thin rounds, including seeds 2 tablespoons red wine vinegar 4 oranges, juiced 3 tablespoons finely chopped cilantro leaves Instructions: In a large saute pan, melt 2 tablespoons butter over medium heat. Add the cumin, caraway and coriander seeds and toast them slightly for 30 seconds. Do not let them brown. Immediately add half of the cabbage and season with the salt. Toss and stir to wilt and to combine with the spices. Add the remaining cabbage and if necessary, reseason with salt and allow it to continue wilting. Stir in the poblano, toss and cook over medium heat, stirring from time to time, about 10 to 15 minutes. Taste for seasoning. Stir in the vinegar and orange juice and toss to blend. Taste for seasoning. Lower the heat and add the cilantro. Stir to combine and remove the pan from the heat. Arrange it on a serving platter and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 38689,"Roasted Bone Marrow with Salsa Verde and Caviar 3 marrow bones (veal femur bones), spilt in half lengthwise 1/2 cup extra-virgin olive oil 1/3 cup finely chopped fresh parsley
2 tablespoons salt-packed capers, rinsed and finely chopped
1/2 teaspoon chili flakes
2 anchovies, rinsed and finely chopped
1 shallot, finely minced
1 clove garlic, grated
1 jalapeno, seeded and minced
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
1 demi baguette Extra-virgin olive oil, for brushing Sturgeon caviar, for serving
Instructions: For the marrow bones: Submerge the marrow bones in ice water to soak overnight in the refrigerator. This is to draw out any impurities that they\u2019re holding onto. The marrow will become slightly less pink and begin to turn white. For the salsa verde: In a mixing bowl, combine the olive oil, parsley, capers, chili flakes, anchovies, shallots, garlic, jalapeno and lemon zest and juice. Season with salt and pepper and let stand at room temperature for at least 15 minutes to let the flavors meld. Preheat the oven to 375 degrees F. Preheat a grill pan over medium-high heat. Remove the bones from the ice water and pat dry. Discard the water. Line up the marrow bones on a half sheet tray and roast until the marrow in the center is very soft and molten, about 7 minutes. For serving: Slice the baguette on a diagonal with a serrated knife, brush with olive oil and grill on both sides until toasted, about 1 minute per side. Add the roasted marrow to a plate or platter. Spoon the salsa verde over the top, followed by the caviar. Serve with the grilled bread on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 38690,"Ice Cream Steak Frites 1 1 1/2-quart cylindrical carton chocolate ice cream 1/2 cup finely crushed chocolate wafer cookies 2 12-ounce frozen pound cakes, thawed 1 stick unsalted butter, melted 1/2 cup seedless strawberry jam Instructions: Make the steaks: Using a serrated knife, slice the carton of ice cream crosswise into 4 rounds, dipping the knife in hot water as needed. Snip off the carton with kitchen shears. Tightly wrap each ice cream round in plastic wrap, then form into a steak shape with your hands (the warmth of your hands will soften the ice cream). Freeze until firm, about 30 minutes. Unwrap one ice cream steak and transfer to a piece of parchment or wax paper. Dip a metal skewer in hot water, then press into the ice cream to create parallel diagonal grill-mark lines. Make lines in the opposite direction to form a crosshatch pattern, dipping the skewer in hot water as needed. If the ice cream gets too soft, return to the freezer until firm. Fill the lines with the chocolate wafer crumbs. Transfer the steak to a baking sheet and freeze until firm, about 30 minutes. Repeat with the remaining ice cream steaks. Make the fries: Using a crinkle vegetable cutter or a chef's knife, trim the sides of the pound cakes, then cut each cake crosswise into 1/4-inch-thick slices. Cut each cake slice into strips. Divide between 2 parchment-lined rimmed baking sheets. Drizzle the melted butter over the pound cake fries and toss. Bake in a 350 degrees F oven until lightly toasted, about 8 minutes, tossing halfway through; let cool slightly. Arrange the steaks, the pound cake fries and strawberry jam on plates. (Each plate serves 2.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38691,"Oyster and Habanero Ceviche 8 shucked fresh oysters (Bluepoints, Malpeque variety) 1 tablespoon chopped cilantro 1 tablespoon finely diced tomato 1/4 teaspoon habanero puree 1/2 orange, supremed 1/4 cup freshly squeezed orange juice 1 tablespoon freshly squeezed lemon juice Salt and pepper Instructions: Combine all the ingredients in a bowl. Season with salt and pepper. Serve in oyster shell halves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 38692,"Heaven and Earth 1 pound peeled and quartered potatoes 12 ounces chopped and peeled cooking apples 1 ounce butter, plus 1 ounce 2 cloves Pinch nutmeg Salt and freshly ground black pepper 1 pound sliced calves liver Olive oil, for cooking 1 thinly sliced onion 4 ounces flour Instructions: Boil potatoes until tender. Set aside and keep warm. Cook apples in 1 ounce of butter with cloves and nutmeg until soft. Remove cloves and mash with remaining butter. Season with salt and pepper, set aside and keep warm. Meanwhile, season the liver with salt and pepper, and cook quickly in hot oil for 1 minute per side. Place liver on top of potatoes. Dust onions with flour and crisp in pan and place on top of the liver. Top with apple mixture. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 38693,"Apple Pie with Cheddar Cheese Crust 2 1/4 cups all-purpose flour, plus more for dusting 1 teaspoon granulated sugar 1/4 teaspoon kosher salt 2 sticks cold unsalted butter, cut into 1/2-inch pieces 1 cup grated extra-sharp white cheddar cheese (about 4 ounces) 6 to 7 tablespoons cold water 2 pounds Granny Smith apples, peeled and sliced into 1/4-inch wedges 1 1/2 pounds Braeburn apples, peeled and sliced into 1/4-inch wedges 1/2 cup all-purpose flour 1/2 cup granulated sugar 1/4 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 2 tablespoons unsalted butter, sliced into pats 1 large egg beaten with 1 tablespoon water 1 tablespoon turbinado sugar Instructions: Make the crust: Combine the flour, granulated sugar and salt in a food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until the cheese is in small chunks and combined into the mixture. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water and mix with a rubber spatula until the flour is moistened. Add another tablespoon of water only if needed. Divide the dough in half, shape each half into a ball and flatten into a disk. Wrap in plastic and refrigerate 30 minutes. Meanwhile, make the filling: Combine the apples, flour, granulated sugar, brown sugar, cinnamon and nutmeg in a large bowl and toss to combine. Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges of the crust with the egg wash. Roll out the other disk of dough slightly smaller than the first. Place on top of the pie and press the edges together to seal. Trim the crust so you are left with a 1-inch overhang. Tuck the crust edge under itself and crimp. Brush the top crust with the egg wash and sprinkle with the turbinado sugar. Make several air slits in the center of the pie. Place the pie on the hot baking sheet and bake for 25 minutes. Reduce the oven temperature to 350 degrees F and bake until golden brown and bubbling, 1 hour to 1 hour 15 minutes longer. Let cool at least 3 hours before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 38694,"Broccoli and Poblano Soup 2 tablespoons bacon drippings or olive oil 1 cup sliced scallion, white and light green part only 1 cup chopped and peeled potato Pinch cayenne pepper, plus more for sprinkling 3 to 4 sprigs fresh thyme 1 medium garlic clove, minced Kosher salt and freshly ground black pepper 3 1/2 cups low-sodium vegetable broth 2 cups broccoli florets 1 cup chopped and seeded Poblano pepper Sliced fresh cilantro leaves and sour cream, for garnish Instructions: Heat the drippings or oil in a medium saucepan over medium heat. Add the scallion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, cayenne, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer. Add the broccoli and Poblano pepper and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme stems and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full). Reheat the soup if necessary, and adjust the consistency with water and seasoning with salt and pepper as needed. Serve hot with a dollop of sour cream, some cilantro and a sprinkle of cayenne pepper.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 38695,"Al Pastor Tacos with Roasted Tomatillo Avocado Salsa 1/2 cup fresh orange juice 2 tablespoons white vinegar 1 tablespoon chili powder 1 tablespoon granulated garlic 1 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 2 chipotle chiles in adobo, plus 1 teaspoon adobo sauce 1 white onion, half roughly chopped, half finely diced 1/2 pineapple, peeled and cored, half rough chopped, half cut into wedges One 4-pound pork butt 3 sprigs fresh oregano 1 cup chicken stock Vegetable oil, as needed Corn tortillas, for serving Fresh cilantro leaves, chopped, to garnish Grilled lime wedges, to garnish Roasted Tomatillo Avocado Salsa, recipe follows 6 medium tomatillos, husked (about 8 ounces each) Extra-virgin olive oil 1 teaspoon ground cumin 1 teaspoon kosher salt 1 ripe avocado, peeled and diced 1 clove garlic, minced 1/2 jalapeno, seeds removed and coarsely chopped 1/2 sweet onion, roughly chopped Juice of 2 limes 2 cups fresh cilantro leaves Instructions: To a blender, add the orange juice, vinegar, chili powder, garlic, salt, cumin, paprika, chiles, adobo sauce, chopped onions and chopped pineapple. Blend until smooth. Pour the marinade into a large resealable bag, and add the pork butt and oregano. Refrigerate for at least 4 hours and up to 24 hours. Preheat the oven to 325 degrees F. Remove the pork butt from the marinade and set onto a rack set in a roasting pan. Pour the chicken stock into the bottom of the pan and cover the dish with foil. Roast until an internal thermometer reads 185 degrees F, about 4 hours. Increase the oven temperature to 425 degrees F and cook for an additional 20 minutes to caramelize the pork. Remove from the oven and rest for 20 to 25 minutes. Meanwhile, preheat a grill to medium-high heat. Brush the pineapple wedges with vegetable oil, grill 2 to 3 minutes per side, and once cool enough to handle chop into a small dice. When ready to serve, carve the meat into 1/4- to 1/2-inch slices. Serve the pork in warmed corn tortillas; garnish with the remaining finely diced white onion, cilantro, lime wedges, diced grilled pineapple and Roasted Tomatillo Avocado Salsa. Preheat the oven to 350 degrees F. Toss the tomatillos with olive oil, season with salt and pepper, and place on a baking sheet. Roast until nicely charred, about 10 minutes. Remove from the oven and set aside to cool. Combine the tomatillos, 1/4 cup water, cumin, salt, avocado, garlic, jalapenos, onions, lime juice and cilantro in a blender and puree until completely smooth. Place in the refrigerator and allow the sauce to settle before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 38696,"Pasta Primavera with Carrots, Bell Peppers and Squash Kosher salt 1 8.8-ounce package egg fettuccine 2 tablespoons unsalted butter 3 carrots, thinly sliced 2 orange bell peppers, sliced 1 small yellow squash, halved lengthwise and thinly sliced 1 Fresno cl pepper, thinly sliced (remove seeds for less heat) 1 clove garlic, thinly sliced 1 teaspoon finely chopped fresh thyme 2 teaspoons sherry vinegar Freshly ground pepper 3/4 cup heavy cream 1/3 cup grated parmesan cheese, plus more for topping 1 1/2 cups yellow cherry or grape tomatoes, halved or quartered if large Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, melt the butter in a large nonstick skillet over medium heat. Add the carrots, bell peppers, squash, cl, garlic, thyme and vinegar; season with 1/2 teaspoon salt and a few grinds of pepper. Reduce the heat to medium low; cover and cook, stirring halfway through, until the vegetables are very tender, about 20 minutes. Add the heavy cream to the skillet; bring to a simmer. Gradually stir in the parmesan until just melted, about 1 minute. Add the tomatoes. Increase the heat to medium and add the pasta and the reserved cooking water. Cook, tossing, until coated, about 2 minutes; season with salt and pepper. Top with more parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 38697,"Green Rice 2 cups chicken stock, warm 2 poblano cl peppers 1 bunch cilantro, leaves chopped (about 1 cup) Salt 3 tablespoons corn oil 1 medium yellow onion, finely diced (about 2 cups) 1 cup medium or long-grain white rice 3 cloves garlic, minced Freshly ground black pepper 4 scallions, white and pale green parts only, sliced, optional Instructions: In a blender combine, warm chicken stock, poblano peppers, cilantro and 1 teaspoon salt. Blend until smooth. In medium saucepan heat olive oil over medium heat. Saute onion until soft, about 2 to 3 minutes. Add rice and garlic and stir for another minute. Add chili puree, cover and bring to a boil. Reduce heat to low, cooking until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat, fluff with a fork. Season with salt and black pepper, to taste. Garnish with scallions and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 38698,"Fettuccine with Mint-Spinach Pesto Kosher salt 1 pound spinach fettuccine 1/3 cup slivered almonds 4 cups baby spinach 2 cups fresh mint 1 clove garlic 1/2 cup extra-virgin olive oil 3/4 cup grated pecorino cheese, plus more for topping Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain and return to the pot. Meanwhile, toast the almonds in a dry skillet over medium heat until just golden, about 5 minutes. Let cool. Combine the almonds, spinach, mint and garlic in a food processor and process to make a slightly chunky paste. With the motor running, add the olive oil in a steady stream to make a smooth pesto. Add the pesto to the pasta along with the pecorino; season with salt and pepper. Toss to coat, adding the reserved cooking water as needed to loosen. Serve with more pecorino for topping. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 38699,"Dot's Chicken Wings 2 cups flour, or enough to cover Pinch Accent Pinch salt Pinch black pepper Pinch garlic powder Pinch paprika Pinch beef base (powdered beef stock) 1 pound chicken wings Oil to cover for frying Instructions: Add seasonings to flour. Roll chicken wings in mixture. Preheat oil in deep fryer to 375 degrees. Add floured chicken wings and cook for approximately 10 minutes until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38700,"Yellow Corn Arepas 2 pounds frozen yellow corn kernels, thawed 1 1/2 cups extra-fine yellow cornmeal 9 ounces mozzarella, grated 2 tablespoons milk 1 1/2 cups sugar Pinch salt Instructions: With a meat grinder, coarsely grind the corn kernels and place in a mixing bowl. Add the cornmeal, cheese, milk, sugar, and salt. Mix thoroughly with electric mixer. Using a 1 1/2 or 3 inch mold, shape the arepas. Stack them on a lightly greased baking sheet with parchment paper between the layers. Refrigerate for 30 minutes. Cook the arepas over a medium to low heat until golden brown, approximately 3 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Torronts]" 38701,"Moroccan Spice Rubbed Leg of Lamb with Apricot Chutney 1/4 cup Hungarian paprika 2 tablespoons light brown sugar 1 tablespoon ground cumin 1 tablespoon ground cinnamon 2 teaspoons ground ginger 2 teaspoons ground coriander 4 cloves garlic, smashed to a paste 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 boneless leg of lamb (7 pounds) Spice rub 1/4 cup olive oil Salt and freshly ground pepper 2 tablespoons olive oil 1 large yellow onions, finely sliced 2 cloves garlic, finely chopped 1 tablespoon finely chopped fresh ginger 1 jalapeno, finely chopped 2 cups apricots, soaked in hot water for 30 minutes, drained, then coarsely chopped 3 tablespoons light brown sugar 1 cup cider vinegar 1/4 cup coarsely chopped cilantro Salt and freshly ground pepper Instructions: Spice Rub: Mix all ingredients together in a small bowl; Lamb: Preheat grill to high and attach rotisserie. Brush the lamb with oil, season with salt and rub completely with spice rub. Sear the lamb on both sides until golden brown, about 5 to 6 minutes per side. Attach the lamb to the rotisserie and cook with the cover closed for 1 1/4 to 1 1/2 hours for medium rare doneness. Apricot Chutney: Preheat grill or side burner. Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft and lightly golden, approximately 6 to 7 minutes. Add garlic and ginger and jalapeno and cook for 2 minutes. Add apricots, sugar and vinegar and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add cilantro and season with salt and pepper to taste. Serve at room temperature. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 38702,"Spiced Lamb Shanks with Blood Orange Relish 3 tablespoons olive oil 4 lamb shanks, about 1 1/2 pounds each 1 1/2 teaspoons kosher salt, plus more as needed Freshly ground black pepper 4 cloves garlic, smashed and peeled 3 ribs celery, cut into 2 1/2-inch pieces 2 large carrots, cut into thirds 1 large onion, cut into large wedges 1 orange 1 cup dry red wine 1/2 cup currants 4 sprigs fresh flat-leaf parsley, leaves picked for relish (see below), stems reserved 3 sprigs fresh thyme 2 bay leaves 6 whole cloves 3 cinnamon sticks 1 teaspoon juniper berries 1 teaspoon whole black peppercorns 1 whole star anise 5 cups chicken broth, homemade or low-sodium canned 1 tablespoon freshly squeezed lemon juice Blood Orange Relish, recipe follows Creamy Cheese Polenta, recipe follows 2 blood or navel oranges 1 small fennel bulb, trimmed, halved and cored 1/2 Granny Smith apple, diced small, about 1/2 cup 1/4 cup roughly chopped flat-leaf parsley leaves 1 teaspoon fennel seeds, lightly toasted, optional 1 to 2 teaspoons white wine vinegar 2 teaspoons kosher salt
Freshly ground black pepper 3 cups milk 2 cups chicken broth, homemade or low-sodium canned 2 teaspoons kosher salt 1 cup instant polenta 1/2 cup mascarpone cheese 1/4 cup freshly grated Parmesan Freshly ground black pepper Instructions: Preheat the oven to 350 degrees.
Heat a large Dutch oven (preferably oval) or soup pot with a lid, over high heat. Add half the olive oil and heat. Pat the lamb shanks dry with paper towels and season generously with salt and pepper. Add 2 of the lamb shanks to the hot oil and brown on all sides, about 4 to 5 minutes per side. Transfer shanks to a plate. Repeat with the remaining olive oil and shanks. Add the garlic, celery, carrots and onions and to the pot, and cook, stirring occasionally, until browned, about 8 minutes.
Meanwhile, use a vegetable peeler to strip the zest (just the orange skin, not the white pith underneath) from the orange in large pieces. Halve and juice the orange and set aside.
Add the red wine to the vegetables and stir with a wooden spoon, scraping up any browned bits that cling to the pot. Stir in the orange zest, currants, salt, and pepper. Bring to a boil and cook until the wine is syrupy, about 5 minutes.
Cut a square of cheesecloth and place the parsley stems, thyme, bay leaves, cloves, cinnamon, juniper berries, peppercorns and star anise in the center. Tie into a bundle with kitchen twine. Add the spice bundle, chicken broth, orange juice and the shanks, along with any collected juices, to the pot, bring the mixture to a boil, cover, and transfer to the oven. Cook about 1 1/2 to 2 hours, turning the shanks occasionally, until the meat is just falling off the bone.
Transfer the shanks to a plate. Scoop the vegetables from the liquid using a slotted spoon and set aside. Boil the cooking liquid over high heat until thickened, about 15 minutes. Add the lemon juice, and season the sauce with salt and pepper, to taste. Return the shanks to the sauce and warm over medium heat, turning to coat evenly.
To serve, mound some of the polenta in the centers of 4 heated dinner plates. Top with a shank, and spoon some sauce and vegetables over and around the meat. Spoon a bit of Blood Orange Relish over each shank and serve immediately. Cut both ends from the oranges. Stand them on a flat end and cut away all of the peel and white pith. Quarter them top to bottom. Lay the wedges on their sides and slice them thinly crosswise. Slice the fennel crosswise into very thin slices.
Gently toss the oranges, fennel, apple, parsley, fennel seeds and vinegar together in a small bowl. Season with the salt and pepper. (This can be made a day ahead and refrigerated until ready to serve.) Bring the milk, chicken broth and salt to a boil in a large saucepan. Whisk in the polenta in a slow stream and cook, whisking constantly, until the polenta thickens, 3 to 5 minutes. When large bubbles begin to surface, remove from heat and stir in the cheeses and pepper. Taste and season with additional salt, if necessary.
","[Syrah, Grenache, Tempranillo, Barolo]" 38703,"Cheesy Sausage Breakfast Grits 1 pound ground breakfast sausage 3 cups lowfat (2 percent) milk 1 cup quick-cooking grits
3 cups grated Cheddar
4 large eggs
1 tablespoon hot sauce
4 scallions, white and light green parts, thinly sliced, dark green tops reserved for garnish 4 scallions, white and light green parts, thinly sliced, dark green tops reserved for garnish
1 jalapeno, minced