Heat oil to 375 degrees in fryer. Fry chips until golden brown. Remove immediately and season before oil dries up. Serve fresh and warm. ","[Rhone Blends, Tempranillo, Garnacha, Barbera]

Note: The above list of wine types is based on general pairing guidelines and may not be applicable to every individual's taste preferences. It is important to consider personal taste preferences when selecting a wine to pair with a particular dish." 22493,"Fettuccine With Quick Ragu 1/2 onion 1 stalk celery, cut into 4 pieces 1 small carrot, cut into 4 pieces 1 clove garlic 1/2 teaspoon chopped fresh rosemary 3 tablespoons extra-virgin olive oil 1 pound ground veal or turkey Kosher salt and freshly ground pepper 1 28-ounce can crushed tomatoes 1/2 cup whole milk 12 ounces fettuccine Freshly grated parmesan cheese, for serving Instructions: Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped. Heat the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes. Add the veal, 1 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. Add the tomatoes, milk, 1 cup water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes. Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine as the label directs. Drain the pasta, then toss with half of the ragu (about 3 cups). Top with parmesan. Reserve the remaining ragu to make stuffed peppers. Per serving: Calories 484; Fat 12 g (Saturated 3 g); Cholesterol 48 mg; Sodium 462 mg; Carbohydrate 71 g; Fiber 5 g; Protein 25 g ; ","[Barolo, Barbaresco, Chianti, Valpolicella]

" 22494,"Jamaican Beef Patties 3 cups all-purpose flour 1/2 teaspoon salt 2 tablespoons curry powder 1 cup cold butter or shortening 3/4 cup iced water 1 tablespoon vinegar 2 egg yolks 2 tablespoons peanut oil 1 medium onion, diced 4 sprigs scallions, sliced 1 tablespoon fresh thyme 1/2 teaspoon Scotch Bonnet pepper, chopped 1 pound ground beef 1 teaspoon salt Water 1 cup bread crumbs Fresh ground pepper Egg wash (1 egg beaten with 1/4 cup water) Instructions: For the dough: Combine the flour, salt, curry powder, and butter in a food processor and pulse to combine. In a separate bowl combine water, vinegar, and egg yolks. Add wet mixture to the food processor, and pulse until a ball forms. Cover dough in plastic wrap and let rest in refrigerator for 1/2 hour. Heat oil in saucepan over medium heat, add onions, scallions, thyme, and Scotch bonnet peppers. When onion begins to soften, add ground beef, salt, and enough water to barely cover the meat. Simmer, over low heat, for 20 minutes. Add bread crumbs and adjust seasoning with salt and pepper. Remove from the heat and allow to cool. Preheat the oven to 375 degrees F. Roll the dough out to 1/8-inch thick. Cut the dough into 6-inch circles. Place 2 tablespoons of the meat filling onto half of each dough round. Brush the edges of the dough with the egg wash. Fold the dough over the filling to make a half moon shape and press to seal. Place the patties on a parchment lined cookie sheet and place in the oven for 25 to 35 minutes. ***If making the cocktail size, cut the dough into 3-inch circles. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 22495,"Cuban Chinese Roast Loin of Pork 4 to 5 pound boneless pork loin, trimmed 1 bottle beer Salt and freshly ground black pepper 1/4 cup orange juice 1/4 cup honey 3 tablespoons soy sauce 3 tablespoons sherry 2 tablespoons hoisin sauce 1/4 cup cooked back beans, mashed with a fork 2 tablespoons FiveSpice powder 4 cloves garlic, finely chopped 4 mandarin oranges or tangerines, peel and pith removed and cut into supremes 1/2 small bunch watercress, coarse stems removed Instructions: Preheat the oven to 425 degrees. Place the pork loin on a rack over a roasting pan and fill the bottom with about 1-inch of beer. Season the pork generously with salt and pepper. In a mixing bowl, combine the orange juice, honey, soy sauce, sherry, hoisin sauce, mashed black beans, fivespice powder, and garlic. Mix together well and coat the pork loin with this paste, rubbing it in well and using up all the mixture. Roast the pork for 15 minutes, then reduce the heat to 325 degrees and cook for 45 to 60 minutes more, basting every 15 to 20 minutes with the orange honey mixture. When the pork is thoroughly cooked (it should register 165 degrees on a meat thermometer, and the juices run clear rather than pink), remove from the oven and rest for 5 minutes. Transfer to a warmed serving platter and surround with orange segments and watercress sprigs. Serve immediately, slicing the loin at the table. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22496,"\Biscuits and Gravy\ - Orange-Ginger Biscuits with Scallion-Pork Sausage Gravy, Sesame Mustard Greens and Soy-Glazed Bacon 1 1/2 cups orange juice 1/2 cups rice wine vinegar 3/4 cups soy sauce 1/4 cups brown sugar 1 whole star anise 3 whole allspice 1 pound bacon, sliced 3 cups all-purpose flour, plus more for dusting 4 teaspoons sugar 1 teaspoon salt 2 1/2 tablespoons baking power 3 tablespoons butter, diced and very cold 1 cup buttermilk, plus more for brushing 1 egg 2 tablespoons grated ginger 2 tablespoons orange zest 1/2-pound breakfast sausages 2 tablespoons butter 2 teaspoons all-purpose flour 2 to 4 cups chicken stock 1 teaspoon sesame oil 2 scallions, sliced Salt and freshly ground black pepper 2 tablespoons sesame oil 1 tablespoon butter 1 bunch mustard greens, rinsed and roughly chopped Salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Line 2 sheet pans with silicone baking mats. For the bacon: Combine the orange juice, vinegar, soy sauce, brown sugar, star anise and allspice in a small saucepan over medium-high heat and reduce by half. In the meantime,
spread the bacon strips onto 1 prepared sheet pan in a single layer. Bake until crispy, 10 to 15 minutes. Pour the glaze over the bacon and cook another 10 minutes.
For the biscuits: In a food processor, combine the flour, sugar, salt, baking powder and butter. Pulse 2 to 3 times until the butter is roughly incorporated. Set aside.
Combine the buttermilk, egg, ginger and orange zest. Mix the wet and dry ingredients until just combined. Dump onto a floured surface and pat down into a square, about 1 inch high. Cut into desired shapes and place the other prepared sheet pan. Brush the top of each biscuit with buttermilk. Bake until the biscuits are a light golden brown, 8 to 10 minutes.
While the biscuits are cooking, start the gravy. Remove the casings from the sausage links. Heat a skillet over medium-high heat and saute the sausage, breaking it up in the pan until fully cooked.
In the meantime, in a saucepan, melt the butter over low heat. When melted, vigorously whisk in the flour. Continue to whisk the roux on medium heat for about 3 minutes. Add 2 cups chicken stock to the roux. Continue whisking until shimmering. If the gravy is too thick, add more stock until it reaches the desired consistency. Once at the desired consistency, add the sesame oil and chopped scallions. Add the sausage and season with salt and pepper. Hold warm over low heat.
For the mustard greens: In a large saute pan, heat the sesame oil and butter. When the butter is melted and foamy, add the mustard greens. Cook on high heat until tender and the greens begin to crisp, 7 to 8 minutes. Season with salt and pepper.
To serve, split open a biscuit, top with the gravy, follow with the mustard greens and garnish with a slice of the soy-glazed bacon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22497,"Brussels Sprouts with Pomegranate Seeds Extra-virgin olive oil, for drizzling 2 cloves garlic, smashed
2 pinches crushed red pepper
1/2 pound pancetta, cut into 1/4-inch dice
1 cup walnuts, coarsely chopped
1 quart Brussels sprouts, stemmed and leaves pulled apart
Kosher salt
1/4 cup pomegranate seeds
Instructions: Coat a large saute pan with olive oil; add the garlic and red pepper and heat over medium heat. Cook until the garlic has turned a lovely golden brown, 2 to 3 minutes, then remove it from the pan and ditch it -- it has fulfilled its garlic destiny! Add the pancetta and walnuts and cook until the pancetta is crispy and brown, 5 to 6 minutes. Add the Brussels sprout leaves and toss to combine. Season with salt, cover and cook until the sprouts have wilted, 2 to 3 minutes. Remove the lid, raise the heat to medium-high and let the leaves brown and \frizzle,\ 8 to 10 minutes more. Taste and season with salt if needed. Serve garnished with the pomegranate seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Barbera]" 22498,"Crispy Beef Egg Rolls 10 egg roll wrappers 10 ounces smoked beef brisket, finely chopped Water, to moisten egg roll wrapper Favorite tomato based BBQ sauce Favorite mustard BBQ sauce Favorite vinegar based BBQ sauce Instructions: Place 1 egg roll wrapper on a work surface. Point the egg roll corner towards you, then place 1-ounce of chopped brisket on top of the egg roll sheet. Brush the top 2/3rds of the wrapper with water, fold up bottom corner over beef and then fold in side corners and continue rolling until the egg roll is formed. Repeat process with all remaining wrappers.. Fry egg rolls in 350 degree F vegetable oil until crispy golden brown. Cut on bias. Place on plate, drizzle with BBQ Sauces. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 22499,"Crispy-Onion Entangled Atlantic Salmon with Potato-Celery Root Mash and Orange Thyme Reduction 1-ounce olive oil 1/2-ounce chopped Spanish onion plus 1 medium sized onion, sliced, separated into rings 1/2-ounce garlic, minced 1-ounce fresh thyme leaves, chopped, plus sprigs for garnish 2 ounces chardonnay 1 cup freshly squeezed orange juice, strained 1-ounce water 1 Yukon gold potato, small, peeled, rough chopped 1 celery root, small, peeled, roughly chopped 1 Atlantic salmon fillet (7 ounces), skinless, pin bones removed 1-ounce seasoned (salt, pepper, thyme) flour 3 asparagus spears, cut in half 2 ounces stone-ground cornmeal 3 orange segments Instructions: The Sauce: Heat pan and add olive oil. Add 1/2-ounce onion, cook until translucent, add 1/4-ounce garlic, and a pinch of thyme, and stir. Add chardonnay, let reduce. Add orange juice, let reduce again (until syrupy). Add 1-ounce of water, strain and reserve.
The Mash: Simmer potatoes and celery root until tender. Strain and mash, seasoning with salt, pepper, thyme and the remainder of garlic.
The Salmon: Dredge salmon in seasoned flour. Place asparagus spears atop the salmon. Wrap the salmon with the onions. Dredge again in cornmeal, deep fry until golden brown and finish in oven.
Place potato mash in center of plate. Lay the salmon atop with asparagus pointing upward. Ladle the reduction around the plate. Garnish with thyme and orange segments. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 22500,"Cinnamon Pecans and Almonds 2 tablespoons unsalted butter 1/2 cup pecans halves 1/2 cup raw sliced almonds 1/4 cup sugar substitute (recommended: Splenda) 1/4 teaspoon ground cinnamon Instructions: Melt butter in a heavy skillet over medium-high heat, and then add all ingredients and saute for about 2 minutes or until a little crispy, stirring gently so as not to break up the sliced almonds. Serve warm or at room temperature. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 22501,"Budae Jjigae (Korean Army Stew) 1/2 cup gochugaru (Korean red cl flakes) 1/4 cup soy sauce 1/4 cup fish sauce 3 tablespoons minced garlic 2 tablespoons mirin 1 tablespoon toasted sesame oil 1 teaspoon sugar Kosher salt and freshly ground black pepper 1/2 cup dried anchovies 5 cloves garlic One 2-inch piece daikon radish One 2-inch piece kombu 1/2 onion 6 ounces sliced Spam 10 cocktail sausages 6 strips bacon, cut in half
8 ounces firm tofu, sliced 8 ounces tteok (Korean cylindrical rice cakes) 8 ounces canned pork and beans 1 cup kimchi 1/2 onion, sliced One 4.5-ounce package instant ramen noodles 1 cup shredded mozzarella
4 scallions, thinly sliced 2 cups watercress (about 1 bunch) Steamed rice, for serving Instructions: For the sauce: Put the gochugaru, soy sauce, fish sauce, garlic, mirin, sesame oil, sugar, 1 teaspoon salt and 1/2 teaspoon black pepper in a medium bowl. Whisk to combine, cover with plastic wrap and set aside. For the broth: Put the dried anchovies, garlic, daikon, kombu, onion and 2 quarts water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 25 minutes. Strain into a bowl or saucepan and discard the solids.
For the toppings: Arrange the Spam, cocktail sausages, bacon, tofu, tteok, pork and beans, kimchi and sliced onion in a large, low-sided skillet. Add the sauce to the middle of the pot; don't stir. Heat on high heat for 5 minutes. Add enough broth to cover all the ingredients (you may not use all the broth), bring to a boil and boil on high heat for 5 minutes. Mix the sauce gently into the broth so it is well incorporated. Lower to medium heat and add the remaining broth. Simmer for 10 more minutes, then add the ramen and cook until the noodles are just tender, 4 to 5 minutes. Remove from heat and top with mozzarella, scallions and watercress. Serve with steamed rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 22502,"Shrimp Scampi, Green Bean and Corn Sheet Pan Dinner 6 tablespoons unsalted butter, cut into chunks 1/4 teaspoon crushed red pepper flakes 4 cloves garlic, grated Kosher salt One 10.8-ounce bag frozen whole green beans One 10-ounce bag frozen corn 1 pound large shrimp, peeled, deveined and tails removed 4 slices crusty white bread (each 1 inch thick), such as ciabatta 1/2 lemon Instructions: Preheat the oven to 450 degrees F. Combine the butter, red pepper flakes, garlic and 1 teaspoon salt in a microwave-safe bowl or glass measuring cup. Microwave until the butter is melted, about 1 minute; set aside.
Cook the frozen green beans and corn according to the package directions. Combine them in the middle third of a sheet pan. Put the shrimp in an even layer on one side of the vegetables and the bread on the other side. Drizzle everything with the butter mixture and sprinkle with a pinch more salt.
Bake until the shrimp are opaque throughout and the bread is golden, 10 to 12 minutes. Squeeze the lemon over the shrimp and vegetables and serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 22503,"Crostini with Blue Cheese and Quince Paste 1 baguette, sliced a scant 1/2 inch thick on the diagonal Extra-virgin olive oil, for brushing Kosher salt 8 ounces Cabrales blue cheese 1 block quince paste, thinly sliced Cracked black pepper Instructions: Preheat a grill or grill pan to medium-high heat. Grill the bread until toasted on both sides, about 2 minutes (the bread should be crisp but still tender on the inside, not brittle). Brush the tops with olive oil and season with salt. Top each bread slice with a thin slice of cheese and some quince paste. Season with cracked black pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 22504,"Belgian Waffles 2 1/2 cups buckwheat flour 1/2 cup all-purpose flour 1 1/2 tablespoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons sugar 3 eggs 3 cups buttermilk 1/2 cup melted butter Instructions: Mix all dry ingredients together in a large mixing bowl. In a separate bowl, beat the eggs and buttermilk. Whisk the eggs and buttermilk into the dry mixture. Add the melted butter last. Preheat nonstick waffle maker. Take a 1-ounce ladle full of the mix and place it in the center of the waffle maker. Follow the instructions that come with your particular waffle maker. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 22505,"Fried Chicken with Dill Salt 4 cups buttermilk 1/4 cup pickle juice
1/4 cup hot sauce, such as Louisiana Hot Sauce 1 tablespoon minced fresh dill 2 teaspoons granulated garlic
2 teaspoons onion powder
Kosher salt and freshly ground black pepper
1 chicken, cut into 10 pieces
1 1/2 tablespoons minced fresh dill Kosher salt and freshly ground black pepper
4 cups all-purpose flour 1 cup fine cornmeal
2 tablespoons granulated garlic
2 tablespoons smoked paprika
2 tablespoons mustard powder
2 tablespoons onion powder
Freshly ground black pepper
Canola oil, for deep-frying
Instructions: For the buttermilk brine: Whisk together the buttermilk, pickle juice, hot sauce, dill, granulated garlic, onion powder, 2 teaspoons salt and 2 teaspoons pepper in a large dish or mixing bowl. Add the chicken pieces and refrigerate, covered, for 2 to 4 hours. For the dill salt: Mix together the dill, 2 tablespoons salt and 2 teaspoons pepper in a small bowl. For the seasoning flour: Mix together the flour, cornmeal, granulated garlic, smoked paprika, mustard powder, onion powder and 2 teaspoons black pepper in a large mixing bowl. Remove the chicken from the brine and dredge in the seasoned flour. Place on a wire rack over a baking sheet and set aside for 20 to 30 minutes to let the breading set up. Preheat the oven to 350 degrees F. Fill a large, heavy-bottomed pot or Dutch oven with 3 inches of oil; heat to 350 degrees F. Set a wire rack over a baking sheet. Working with 3 or 4 pieces at a time (don't overcrowd the pot; the oil temperature will drop too much), fry the chicken until golden brown and crisp, 7 to 8 minutes. (The internal temperature should reach 165 degrees F and the meat shouldn't be pink; finish any undercooked chicken in the oven.) Transfer the fried chicken to the wire rack to drain. Season with dill salt while hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22506,"Champagne Risotto 4 thin slices prosciutto 3 cups reduced-sodium chicken broth 12 asparagus spears, cut diagonally into 1-inch pieces 2 tablespoons butter, divided 1 shallot, finely chopped 3/4 cup Arborio rice or medium-grain white rice 3/4 cup Champagne 1/4 cup freshly grated Parmesan 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 450 degrees F. Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish. In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer. In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately. ","[Bubbly sparkling wines such as Champagne, Cava, Prosecco]

" 22507,"Sugar Cane Skewered Strawberry Yogurt Pop 1 sugar cane cut into 6 sticks 1 quart strawberries 111/2 cups vanilla yogurt 1 teaspoon vanilla extract 4 teaspoons super fine sugar Instructions: With a small knife, shape your sugarcane until it is about 7 inches long and the diameter of a pencil. In a blender mix the strawberries, yogurt, vanilla and sugar. Pour blended mixture into popsicle molds and stick in the sugar cane and freeze.; ","[Riesling, Moscato, Vinho Verde]" 22508,"Chunky Monkey Pancakes Your favorite pancake batter 1/2 cup chocolate chips 1 cup chopped walnuts 2 bananas, peeled Ground cinnamon 2 tablespoons unsalted butter Whipped cream, for serving Confectioners' sugar, for serving Instructions:

1. On a greased griddle or large skillet, ladle about 1/4 cup batter to make a large pancake, about 9 inches in diameter. Once bubbles start to appear on the surface, sprinkle half of the chocolate chips and walnuts on top of the pancake. Flip the pancake when golden brown, and cook until set. Transfer to a plate. Repeat to make another pancake.
2. While the pancakes cook, sprinkle 1/2 teaspoon cinnamon or to taste over the whole bananas. Melt the butter in a small frying pan over medium heat. When the foam subsides, place the bananas in the pan and saute, turning, until tender.
3. Wrap each banana in a chocolate chip pancake. Garnish with whipped cream and confectioners' sugar. ","[Merlot, Zinfandel, Moscato, Riesling]" 22509,"Guajillo cl Lime Sauce 5 guajillo chiles, seeds and stems removed, chopped 1 sweet onion, diced 3 cloves garlic, minced 1 1/2 cups chicken stock 1 small can chopped tomatoes 2 ounces white wine 2 limes, juiced Salt and pepper 1 tablespoon olive oil Instructions: Combine all ingredients. Refrigerate when not using. ","[Vermentino, Sauvignon Blanc, Pinot Grigio]" 22510,"Winter Squash Puree 3 pounds of acorn squash 1 tablespoon maple syrup 4 tablespoons softened butter, or more Salt and freshly ground pepper 1/4 teaspoon freshly ground nutmeg Instructions: Preheat the oven to 375 degrees. Cut the acorn the squash in half and scoop out seeds and filaments. Set them, cut side up in a baking dish just large enough to hold them comfortably and pour hot water down sides of dish to come up about 1-inch up the squash. Bake for an hour or until entirely tender. Peel away skin and puree in food processor with maple syrup and butter; season to taste with salt, pepper and nutmeg. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22511,"Mediterranean Shrimp and Orzo Salad Kosher salt Half a 1-pound box orzo 1 pint grape tomatoes, quartered 8 ounces feta cheese, crumbled 1/4 cup plus 1 tablespoon extra-virgin olive oil 1/4 cup chopped fresh dill, plus more for garnish 1/2 English cucumber (seedless), peeled and chopped
   1/2 red onion, finely diced 1/2 teaspoon finely grated lemon zest Juice of 1/2 lemon, plus more for sprinkling 1 pound medium shrimp, peeled and deveined Cracked black pepper Instructions: Bring a large pot of salted water to a boil and cook the orzo until tender. Drain, rinse under cold water, drain again and transfer to a large bowl. Add the tomatoes, feta, 1/4 cup oil, dill, cucumbers, onions, lemon zest and juice, and toss to coat. Season with salt and pepper. Sprinkle the shrimp with salt and pepper. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the shrimp to the skillet and cook, stirring, until the shrimp are no longer pink, 2 to 3 minutes. Remove from the heat and sprinkle the shrimp with a little lemon juice. Add the shrimp to the orzo and toss. Taste the salad and season with more salt and pepper if desired. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 22512,"Drunken Spaghetti with Black Kale 1 bottle dry Italian red wine Salt 1 pound spaghetti 3 tablespoons extra-virgin olive oil 1/4 pound pancetta, smoked pancetta, or speck, chopped into fine dice 4 garlic cloves, finely chopped 2 bundles black, Tuscan, or Dinosaur kale, thinly sliced Freshly ground black pepper Freshly grated nutmeg 1/2 cup grated Pecorino Romano cheese, plus a chunk to shave at table Instructions: Pour the whole bottle of wine into a pasta pot and add about the same amount of water. Salt the liquid and bring to a boil over medium heat. Add the pasta and cook until just shy of al dente. Heads up: Remove and reserve 1 cup of cooking water just before draining. Meanwhile, heat a deep skillet over medium to medium-high heat with the extra-virgin olive oil. Add the pancetta and cook until crisp, 2 to 3 minutes, then add the garlic and swirl it around for 2 minutes more. Add the kale, let it wilt and then season with salt, pepper, and nutmeg, to taste. Add the reserved cooking liquid, drained pasta and the grated cheese. Toss vigorously for at least a full minute, then serve in shallow bowls. Pass the Pecorino to shave over the pasta at the table. ","[Barolo, Barbaresco, Chianti Classico, GSM]" 22513,"Molasses Cookie Sandwiches 1 1/2 cups sugar 1 stick butter, softened 1/3 cup molasses 1 egg 3/4 cup cake flour 1/2 cup bread flour 2 teaspoons baking soda 1/2 teaspoon salt 1 tablespoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon ground nutmeg Extra sugar, to coat cookies Bacon Caramel Semifreddo, for serving, recipe follows Cooked bacon, crumbled, for serving 3 cups heavy cream 8 eggs, separated 1 1/4 cup sugar 1/2 cup rendered bacon fat Instructions: Cream together the sugar and butter in a bowl. Add the molasses and egg and mix until thoroughly combined.
   In a medium bowl, add the cake flour, bread flour, baking soda, salt and spices and whisk together. Pour into the wet ingredients and mix until just combined. Scoop the dough onto a sheet of plastic wrap and form a log. Refrigerate and chill the dough for at least 1 hour.
   While the dough is chilling, preheat the oven to 375 degrees F.
   Remove the chilled dough from the refrigerator and form into golf ball-size balls. Roll in the sugar to coat and place on a cookie sheet lined with parchment paper. Bake for 4 minutes, then rotate the cookie sheet and then bake for another 4 to 5 minutes. Remove the baked cookies from the oven and cool.
   Use a 4-inch ring cutter to cut out rings of the Bacon Caramel Semifreddo and place on a cookie. Then add the crumbled bacon and sandwich with another cookie to make ice cream sandwiches. In a large bowl, whip the heavy cream to stiff peaks. Set aside to chill in the fridge. Using an electric mixer, whip the egg whites on low until frothy. Increase the speed to medium and slowly add 3/4 cup of sugar. Whip to stiff, glossy peaks.
   Meanwhile, begin whipping the egg yolks on medium speed. Slowly add the bacon fat as the yolks begin to increase in volume. In a small saucepot, bring the remaining sugar and 1/2 cup water to a boil over medium-high heat. Allow the sugar mixture to cook until it reaches 245 degrees F. Remove the sugar from the heat and slowly stream to combine with the whipped yolk mixture. Whip the yolks mixture until it triples in volume and cools completely.
   Once all three mixtures are prepared fold one-third meringue into the yolk mixture. Then gently fold the yolk mixture back into the remaining meringue in two equal additions. Just before it is completely combined, begin to fold in the whipped cream. Continue to gently fold together until completely incorporated. Spread evenly into a 17-by-12-inch jelly-roll pan. Place in the freezer until firm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22514,"Taquitos de Tocino (Bacon Taquitos) 2 lbs thick sliced smoked bacon 1 white onion, finely diced 1/4 cup honey 2 tbs ancho cl powder 1 tsp chipotle cl powder Salt Vegetable oil, for deep-frying 8 corn tortillas Thinly sliced radishes and shaved lettuce for garnish Instructions: In large skillet, cook the bacon over medium heat until crisp; remove to paper towels to drain. Reserve the fat in the pan. Cut the bacon crosswise into 1-inch strips and put in a bowl. In the same skillet, saute the onions until golden brown. Using a slotted spoon, transfer the onions to the bowl with the bacon, add the honey and ancho and chipotle powders, and season to taste with salt.
   Fill a deep-fat fryer with oil, or add enough oil to a deep skillet to measure about 1 inch deep, and heat to 375 degrees F on an instant-read thermometer.
   Roll about 2 tablespoons of the filling mixture in each corn tortilla, secure with 2 toothpicks, and deep-fry until golden brown and crispy. Remove, drain on paper towels, discard the toothpicks, and serve immediately with radishes and shaved lettuce. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 22515,"Mulled Apple Cider with Ginger and Orange 4 cups of apple cider 6 whole cloves 1 (3-inch) cinnamon stick, broken into pieces 1/2 orange, sliced 1-inch peeled, fresh ginger, cut into 6 slices Instructions: Combine the ingredients in a medium saucepan and simmer over a low flame for 20 minutes. Strain and serve. ","[Chardonnay, Riesling, Gewrztraminer]" 22516,"Cranberry-Stuffed Pork Chops 3 tablespoons unsalted butter 2 stalks celery, finely diced 3/4 cup chopped scallions 3/4 cup dried cranberries 2 teaspoons chopped fresh sage 4 slices potato bread, cubed (about 2 1/2 cups) 1 3/4 cups low-sodium chicken broth 2 tablespoons chopped fresh parsley Kosher salt and freshly ground pepper
   4 bone-in center-cut pork chops (about 3 pounds) 3 tablespoons heavy cream Instructions: Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the celery and scallions and cook until slightly softened, 2 minutes.
   Add the cranberries and sage and cook 2 minutes.
   Add the bread and cook, stirring occasionally, 2 minutes.
   Add 1/2 cup chicken broth and the parsley and stir until the broth is absorbed, 1 minute. Season with salt and pepper; transfer to a bowl.
   Wipe out the skillet.
   Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop. Season the chops on both sides with salt and pepper and fill the pockets evenly with the stuffing.
   Melt 1 tablespoon butter in the skillet over medium-high heat. Add the chops and cook until golden brown, 2 minutes per side.
   Add 1/2 cup chicken broth; reduce the heat to medium low. Cover and cook until the chops are cooked through, about 5 more minutes. Transfer to plates.
   Add the remaining 3/4 cup broth and the cream to the skillet and increase the heat to medium high. Simmer, stirring, until slightly thickened, about 2 minutes.
   Stir in the remaining 1 tablespoon butter. Season with salt and pepper. Pour over the chops and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22517,"Cold Pasta Salad 1 pound rigatoni or penne pasta 1 pound green beans, tips removed, steamed and chopped 1/2 cup extra-virgin olive oil 2 large balls buffalo mozzarella cheese, diced Kosher salt and freshly ground black pepper Zest of 1 lemon Instructions: Cook the pasta, and then drain and let cool. Stir in the green beans, oil and mozzarella and season with salt and pepper. Sprinkle the lemon zest on top, mix well and serve. ","[Vermentino, Sauvignon Blanc, Pinot Grigio]" 22518,"Grilled Rosemary Shrimp Skewers 1 head roasted garlic 1 cup mayonnaise 1/2 lemon, juiced 1 tablespoon thinly sliced fresh chives 3 cloves garlic, finely chopped 2 tablespoons chopped fresh rosemary leaves, plus more for garnish 1/3 cup olive oil 1/2 lemon, juiced Pinch of red pepper flakes Pinch of salt and freshly ground pepper 1 pound extra-large shrimp (16 to 20 shrimp to the pound), peeled and deveined Bamboo skewers, soaked in water for 30 minutes Instructions: In a food processor blend together the garlic, mayonnaise and lemon juice. Remove to a small serving bowl and stir in the chives. For the roasted garlic dipping sauce: Heat a cast-iron grill pan. Add the garlic, rosemary, olive oil, lemon juice, red pepper flakes, salt and pepper together in a large bowl. Add the shrimp and toss to coat. Let the shrimp sit at room temperature 15 minutes. For the grilled rosemary shrimp: Skewer the shrimp on the bamboo skewers, about 3 per skewer. Grill the shrimp until cooked through, about 3 minutes on each side. Place the skewers on the platter and garnish with rosemary sprigs. Serve the shrimp with the roasted garlic dipping sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 22519,"Shrimp Cocktail with Serrano-Mint Sauce 1 pound large shrimp (about 36) Kosher salt Chili oil, for drizzling, optional Fresh cilantro leaves Serrano-Mint Sauce, recipe follows 1 cup tightly packed fresh mint leaves, plus more for garnish 2 serrano chiles, chopped 4 cloves garlic, chopped 1 (1-inch) piece fresh ginger, peeled and chopped 2 teaspoons sugar 1/4 cup white wine vinegar 2 tablespoons fish sauce Kosher salt Instructions: For the shrimp: Bring a large pot of salted water to a boil. Turn off heat, add shrimp, and let stand in water until just cooked through, about 3 minutes. Drain and cool. Peel shrimp, leaving tails on, and devein. Season shrimp with salt. Refrigerate until ready to serve. For the serrano-mint sauce: Place all ingredients, except for salt, in a blender. Pulse until smooth. Season with salt. Cover and refrigerate until ready to use. Bring to room temperature before serving. Bring shrimp to room temperature just before serving. Drizzle with chili oil, if using. Sprinkle shrimp with a few cilantro leaves. Serve shrimp with serrano-mint sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, 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: Grilled Steak with Chimichurri Sauce 1 1/2 pounds flank steak (such as ribeye or strip loin), trimmed of excess fat " 22520,"Starling Diner Pot Roast 3 to 4 pounds beef chuck roast Kosher salt and freshly ground black pepper 1/2 cup olive oil, plus more for sauteing 6 large shallots or 2 sweet onions 1 bunch organic carrots 1 bunch organic celery 1 bottle pinot noir or California zinfandel 1 bunch fresh thyme 1 bunch fresh rosemary 6 to 8 fresh bay leaves 2 cloves garlic, peeled and smashed 2 cups organic beef broth 2 tablespoons veal demi-glace 1/2 (4 tablespoons) stick unsalted butter 3/4 cup all-purpose flour 1 1/2 cups heavy cream 2 tablespoons veal demi-glace 2 to 4 tablespoons brandy Kosher salt and freshly ground black pepper 1 teaspoon tomato paste Instructions: For the pot roast: Preheat the oven to 350 degrees F. Cut the beef into large 6-inch sections. Season with salt and pepper. Heat the oil in an extra large skillet on high heat. Do not let the oil smoke. Add the seasoned portions of beef. Brown all sides until a nice crust forms on all pieces, about 10 minutes. Remove from the skillet and let rest for 10 minutes. Peel the shallots and carrots. Cut the carrots and celery into quartered sections. Cut the shallots into wedges. Pour the wine in a large saucepan. Add half the thyme, rosemary and bay leaves with the wine. Reduce the wine by half at a low simmer, about 30 minutes. Heat a deep cast-iron pot or Dutch oven on medium-high. Add enough oil to cover the bottom. Add the shallots to the bottom of the pan and saute, stirring constantly, until translucent, for about 5 minutes. Add the carrots, celery, garlic, and remaining thyme, rosemary and bay leaves. Add a dash of salt and pepper and cook, stirring occasionally, until the vegetables are slightly soft, 10 to 15 minutes. Place the beef on top of the vegetables. Pour in the reduced wine and herb mixture and add the beef broth and veal demi-glace. Throw in a dash of salt and pepper. Stir the ingredients and cover. Simmer on low heat for 15 minutes. Place the pot in the oven and cook for 2 hours. Let rest for 10 minutes. For the roux: Melt the butter on low heat. Do not let it burn. Slowly add the flour and incorporate it by constantly stirring with a rubber spatula until a paste forms. For the pot roast gravy: Transfer the liquid from the pot roast to a saucepan over medium heat. Add the heavy cream, veal demi-glace, brandy and salt and pepper to taste. Mix in the tomato paste. Reduce heat to low, add the roux, and cook to thicken, about 10 minutes. ","[Pinot Noir, Cabernet Sauvignon, Syrah, Malbec]

" 22521,"Over-Stuffed Carbonara Baked Potatoes 4 medium russet potatoes, scrubbed and dried thoroughly (about 3 pounds) 4 strips bacon 3/4 cup half-and-half Kosher salt and freshly ground black pepper 3 scallions, thinly sliced (white and dark green parts kept separate) 3 ounces Parmesan, finely grated (about 3 cups) 4 large eggs, at room temperature Instructions: Adjust an oven rack to the middle position and preheat the oven to 400 degrees F. Pierce the potatoes all over with a fork and microwave on high for 15 to 20 minutes, rotating each potato a few times. The potatoes are done once a toothpick or skewer easily pierces the flesh. Allow the potatoes to cool for 5 minutes. Meanwhile, lay the bacon in a large nonstick skillet and cook over medium heat, turning once, until golden and crispy, about 5 minutes per side. Transfer the bacon to a paper-towel-lined plate to drain (reserve the drippings in the skillet), then finely chop. Return the skillet with the bacon drippings to medium heat and stir in the half-and-half, a pinch of salt and 1/2 teaspoon pepper. Cook, stirring, until the mixture is hot and steaming; remove from the heat. Use a sharp paring knife to cut a lengthwise slit in the center of each potato. Carefully remove enough flesh to leave about a 1/2-inch-thick wall around the inside. Reserve about 1/2 cup of the potato flesh for another use, then add the remaining flesh to a mixing bowl along with the half-and-half mixture, scallion whites, half of the bacon, a large pinch of salt and 2 1/2 cups of the Parmesan. Mash with a potato masher until mostly smooth. Season with additional salt and pepper if needed. Put the potato-skin shells on a baking sheet. Divide the mashed potato mixture evenly among the skins. Make a large well in each potato deep enough to hold an egg and crack an egg into the well. Bake the potatoes until the eggs are just starting to set, about 10 minutes. Remove the potatoes and cover the eggs with the remaining 1/2 cup Parmesan. Switch the oven to broil and broil, checking frequently, until the eggs no longer wiggle when you shake the baking sheet, 3 to 5 minutes. To serve, top each potato with the scallion greens and remaining bacon and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22522,"Scott Elley's Sloppy Joes 35 pounds meatloaf mix (equal amounts of ground beef, ground veal and ground pork) 1 to 1-1/2 cups Worcestershire Sauce
6 large Spanish onions, coarsely chopped 6 red peppers, coarsely chopped 6 yellow peppers, coarsely chopped 6 orange peppers, coarsely chopped 6 green peppers, coarsely chopped Salt 2 tablespoons dried oregano 4 tablespoons granulated garlic 1 gallon barbeque sauce, homemade or store bought 2 tablespoons olive oil 36 sweet Italian pork sausages, casings removed 90-100 fresh hamburger buns or rolls, for serving Instructions: Divide the meatloaf mix between 2 large commercial-size pots and brown the meat for 3-5 minutes under a high flame. Drain most of the fat, leaving a little in for seasoning. Add the Worcestershire Sauce and mix well. Divide the onions and peppers between the 2 pots, add salt and crush 1 tablespoon of the oregano between your hands into each pot. Divide the garlic between the two pots and stir everything together. Cook for 3 to 5 minutes. Add 1/2 gallon of barbeque sauce to each pot, cover and simmer over low heat for 30 minutes. Heat the olive oil in 2 large frying pans, add the sausages and cook for about 5 to 8 minutes, until no longer pink. Drain any fat from the sausages. Add the sausages from each frying pan to the pots of barbeque meatloaf mixture, and continue cooking, stirring occasionally, for about an hour. Serve over hamburger buns. ","[Zinfandel, Merlot, Malbec, Tempranillo]" 22523,"Bake Sale Trifecta Bars 1 stick unsalted butter, at room temperature, plus more for the pan 1 cup granulated sugar 1/3 cup packed light brown sugar 2 large eggs 2 teaspoons pure vanilla extract 3/4 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 3/4 cup packed light brown sugar 2 tablespoons granulated sugar 1 large egg 1 teaspoon pure vanilla extract 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup chocolate chips 3 tablespoons unsalted butter, plus more for your hands 1 10-ounce bag mini marshmallows 3 cups crispy rice cereal Instructions: Preheat the oven to 325 degrees F. Line a 9-inch square, 2-inch-deep baking dish with foil, leaving an overhang; butter the foil. Make the brownie layer: Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until creamy, 4 minutes. Add the eggs and vanilla; mix until combined. Reduce the mixer speed to low; beat in the flour, cocoa powder and salt. Spread in the prepared pan. Make the cookie layer: Beat the butter, brown sugar and granulated sugar in a clean bowl with a mixer on medium speed until creamy, 4 minutes. Add the egg and vanilla and mix until combined. Reduce the mixer speed to low; beat in the flour, baking soda and salt. Stir in the chocolate chips. Gently spoon and spread the cookie dough on top of the brownie batter. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Transfer to a rack and let cool completely in the pan. Make the cereal-treat layer: Melt the butter in a large saucepan over medium heat. Add the marshmallows; stir until melted. Remove from the heat and stir in the cereal. Let cool slightly. Butter your hands, then press the cereal mixture on top of the cookie layer. Refrigerate until set, about 30 minutes. Cut into squares. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 22524,"Panforte 2 (8-inch) squares rice paper 1 1/2 cups all-purpose flour 1/4 cup natural dark cocoa powder (preferably Valrhona) 1 teaspoon ground cinnamon (preferably Saigon, see Cook's Note) 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1 cup sugar 1 cup honey (preferably organic and local) 1 cup hazelnuts, toasted and coarsely chopped 1 cup whole natural almonds, toasted and coarsely chopped 1 cup (packed) coarsely chopped dried apricots Instructions: Position a rack in the center of the oven, and preheat the oven to 325 degrees F (300 degrees F if using a convection oven). Generously grease the sides of an 8-inch square baking pan (preferably with Pam). Line the bottom with 1 piece of rice paper. In a medium bowl, sift together the flour, cocoa, cinnamon, allspice, cloves, and ginger. In a large saucepan, combine the sugar and honey. Cook, stirring occasionally, over medium heat until the mixture begins to boil. Once the mixture is boiling, stop stirring and let cook until a candy thermometer registers 238 degrees F to 240 degrees F. Slide the pan from the heat and add the flour mixture, hazelnuts, almonds, and apricots. Stir until well blended. Working quickly, scrape the mixture into the prepared pan and spread it into an even layer. Top with the remaining piece of rice paper. Using an offset spatula, press firmly on the paper to make an even layer. Bake for 28 to 30 minutes (21 to 22 minutes if using a convection oven), until the filling is bubbling slightly on the edges. It will still look soft and very wet, but it will set up as it cools. Transfer the baking pan to a wire rack and let cool completely (overnight is best). To serve, run a knife around the edge of the pan and invert onto a cutting board. Using a large knife, cut the panforte into 3 strips and cut each strip into 12 equal pieces. Store in an airtight container for up to 1 week. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 22525,"Dessert Island Parfait 3 drops coconut extract 1 (6-ounce) container fat-free vanilla yogurt Half a banana, sliced into coins 1/4 cup chopped mango 2 tablespoons fat-free whipped topping (from an aerosol canister), or more for optional topping 1 teaspoon shredded sweetened coconut, toasted if desired Instructions: Cook's Note: For toasted coconut, just cook shredded coconut in a dry skillet until lightly browned. Add coconut extract to yogurt and mix well. Spoon half of the yogurt into a glass, and then top with half of the banana and half of the mango. Repeat layering with the remaining yogurt, banana, and mango. Top with whipped topping (add an extra serving, if you like) and coconut shreds and enjoy! ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 22526,"A Modern Version of an Ancient Paella: Saffron Rice with Chicken, Shrimp, Stringbeans, and Snails 1/2 pound medium-size shrimp (about 12) Salt 1/2 teaspoon freshly ground coarse black pepper 1 tablespoon Spanish extra-virgin olive oil 2 large chicken thighs, boned, each cut in quarters 2 ounces chorizo, sliced thin 2 large shallots, chopped 3 medium cloves garlic, chopped 2 ounces string beans, cut in 1/2-inch lengths 1 cup Spanish short-grained rice (or use Italian short-grained rice) 1/2 cup very finely minced fresh parsley leaves 2 cups rich chicken stock 1/2 teaspoon saffron threads 1 teaspoon sweet Spanish paprika 12 large canned snails 1 large red pepper, roasted, peeled and seeded (optional) Instructions: Butterfly each shrimp by cutting along the back, through the shell, to remove the black vein. Rinse, then spread each shrimp wide open, leaving the shell on. Sprinkle with salt and the freshly ground black pepper. Set aside for 1/2 hour. In a large, heavy pan, with a tight-fitting lid - preferably a large wok - heat the olive oil over medium-high heat. Season the chicken thighs well with salt and pepper, then add them to the hot oil, skin-side down. Cook for 2 minutes, or until the skin just begins to brown. Add the chorizo slices, and toss them with the chicken. Cook for 1 minute. Add the shallots, garlic and string beans. Mix well. Add the rice and half of the parsley, stirring to coat the rice thoroughly with oil. Add the chicken stock, saffron and paprika. Stir well. Bring the mixture to a boil, reduce the heat, cover, and simmer for 15 minutes. Lift the cover, embed the shrimp in the top part of the rice, then scatter the snails around the shrimp. If you are using the red pepper, cut it into 8 strips and arrange it in the rice in a decorative pattern. Cover, and cook for 10 minutes more, or until almost all the liquid has been absorbed and the rice is just cooked. Serve at the table out of the cooking vessel, sprinkling the portions with the remaining parsley. ","[Chardonnay, Rioja, Garnacha, Pinot Grigio]

" 22527,"Baked Lamb And Orzo (Arni Youvetsi) 2 pounds lamb (shank, leg, shoulder roast, top roast, etc.) Olive oil, for drizzling
1 tablespoon salt
2 tablespoons ground black pepper
1 large onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
3/4 cup diced tomatoes
3 cups broth or water
8 ounces orzo
Myzithra cheese, feta, Parmesan or good Romano, for serving Instructions: Preheat the oven to 350 degrees F. Rub the lamb with olive oil and sprinkle very liberally with salt and pepper. Sear the lamb in a heavy bottomed skillet. Transfer to a casserole dish. Add a little olive oil to the skillet, then add the onions. Cook until tender, then stir in the garlic and tomato paste and cook until they start to become incorporated with the onions. Add the diced tomatoes and broth and bring to a boil; season to taste with salt and pepper. Add the liquid to the lamb casserole. Cover it and bake until the lamb is very tender, about 2 hours 30 minutes. Add the orzo and stir. Add some hot water if it starts to look dry and continue to bake, uncovered, until the orzo is cooked, 20 to 30 minutes. Serve pieces of the lamb alongside the orzo and top generously with your choice of cheese. ","[Syrah, Malbec, Tempranillo, Garnacha]" 22528,"Mini Moon Pies 12 tablespoons butter 3/4 cup powdered sugar 2 teaspoons pure vanilla extract 1/4 cup cocoa powder 2 tablespoons cornstarch 1 cup all-purpose flour 1/4 cup water 1/4 cup light corn syrup 3/4 cup sugar 2 egg whites 1 tablespoon confectioners' gelatin 2 tablespoons cold water 1/4 teaspoon pure vanilla extract 12 ounces semisweet chocolate, chopped 2 ounces cocoa butter, or 1/4 cup vegetable oil Equipment: 1 1/2-inch round cookie cutter Instructions: Preheat oven to 375 degrees F. To make the Dough: In a mixer fitted with the paddle attachment, cream the butter until soft and smooth. Add the sugar and continue mixing until well blended. Add the vanilla and mix until light and fluffy. In a separate bowl, stir together the cocoa powder, cornstarch and flour. With the mixer running at low speed, add the dry ingredients to the butter mixture and blend just until combined. Form the dough into a disk, wrap it in plastic wrap and chill at least 2 hours or overnight. On a floured work surface, using a floured rolling pin, roll the dough out to 1/8-inch thick, or as thin as you can possibly get it. Use flour-dipped cookie cutters to cut out 1 1/2 inch diameter circles and place them on an ungreased sheet pan, leaving 1-inch between the cookies. You can re-roll the scraps. To make them look more like store bought, prick the disks with a fork a little. Bake until crisp, 12 to 14 minutes, then let cool on the pan To make the Marshmallows: Combine the 1/4 cup water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and cook to \soft-ball\ stage, or about 235 degrees F. Meanwhile, in a standing mixer fitted with a whisk, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons water and let dissolve. When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff. Transfer the mixture to a pastry bag fitted with a round tip. Pipe a \kiss\ of marshmallow onto half of the cookies, and top with the rest to make sandwiches. Let set at room temperature for 2 hours. To make the Chocolate Coating: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water, stirring occasionally. Line a cookie sheet with parchment paper or a nonstick baking mat. One at a time, gently drop the marshmallow-filled cookies into the hot chocolate. Lift out with a fork and let the excess chocolate drip back into the bowl. Place on the cookie sheet and let set at room temperature until the coating is firm, about 1 to 2 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22529,"Striped Bass in Salt Dome 1 striped bass, 5 to 6 pounds, gills removed, fins trimmed 4 egg whites 1/2 cup water 2 (3 pound) boxes of kosher salt 1 handful parsley 1 fennel bulb, (with stem) quartered Several sprigs thyme 1 lemon, sliced thin 1/2 orange, sliced thin Olive oil Instructions: Heat oven to 450 degrees. Cover the bottom of a baking sheet large enough to hold the fish with parchment paper. Rinse fish inside and out with cold water and drain. Dry with paper towels. Stuff body cavity with herbs and citrus, saving a few lemon slices for garnish. Set aside. Pour 1 box of salt into a large bowl, add egg whites and water, then the second box of salt. Use your hands to work mixture to a mortar-like consistency. Lay down a 1/2-inch thick bed for the fish to lay on with a 1-inch clearance on all sides. Lay the fish on this bed and pile the remainder of the salt mortar on top. Work into a smooth dome completely encasing the fish. (Don't worry if the head or tail poke out a little.) Cook approximately 35 minutes. Check for doneness by pushing the probe of an instant read thermometer through the salt into the fish. When temperature reaches 130 degrees, remove from oven, and rest at room temperature for 5 minutes. Open the fish at the table by hitting the dome several times with a small hammer and lifting off the slabs of salt. Brush away any stray salt. Gently pull out dorsal (back) fin. Using a fish knife or serrated pie server, make a single incision all the way down the back of the fish and around the gill plate. Then lift the skin off working from the head to the tail. Remove meat from top side of fish, going down one side of the spine then the other. Grasp the tail and remove the skeleton, (it should come up intact). The meat revealed below will slide right off the skin. Sprinkle meat with a little virgin oil and lemon juice. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 22530,"Baked Fingerling Potatoes with Sour Cream Butter 24 medium (2 to 2 1/2-inches long) fingerling potatoes, roughly 1 1/2 to 2 pounds 2 tablespoons unrefined coconut oil, melted
1 teaspoon lemon zest plus 2 teaspoons lemon juice
1 teaspoon freshly ground black pepper, plus more for the sour cream butter Kosher salt 1 stick (8 tablespoons) unsalted butter, room temperature
2 tablespoons sour cream
3 tablespoons sustainable caviar 3 tablespoons chopped chives Instructions: For the potatoes: Preheat the oven to 425 degrees F. Toss the potatoes with the oil, lemon juice and pepper in a medium bowl; season liberally with salt. Spread the potatoes on a baking sheet and bake until tender and the skins start to loosen from the insides, about 30 minutes. Meanwhile, combine the butter, sour cream and lemon zest with a wooden spoon. Season with some salt and pepper. When the potatoes are done, use a fork slice to slice halfway through the potatoes lengthwise, and push the ends together. This will make the insides fluff up. Top each potato with some sour cream butter and a 1/2 teaspoon or so of caviar and chives, and serve hot. (You can also cool the potatoes slightly before topping?the sour cream butter won't melt?They are delicious both ways!) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22531,"Chicken Stuffed with Cilantro and Turmeric 6 boneless chicken legs and thighs, with skin 3 boneless whole chicken breasts, with skin Salt and freshly ground black pepper to taste 4 teaspoons turmeric 1/4 cup olive oil 3 bunches cilantro, stems trimmed and roughly chopped Fresh Tomato Sauce (recipe below) 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, cold 6 shallots, minced 3 cups peeled, seeded, and diced tomatoes 3/4 teaspoon salt 1/4 teaspoon white pepper 1 teaspoon fresh lemon juice 3 tablespoons chopped fresh parsley Instructions: Preheat oven to 400 degrees F. Run your fingers between the skin and meat of each piece of chicken, leaving one side attached, to create a pocket for stuffing. Season all over with salt and pepper. Combine turmeric, 2 tablespoons olive oil, and cilantro in a small bowl to form a paste. Divide into 9 equal parts and spread evenly between skin and meat. Heat remaining olive oil in a large ovenproof skillet over medium high heat. Fry chicken, skinside down first, until golden brown, about 2 minutes per side. Transfer to oven and bake 15 minutes. Serve immediately, over a bed of bulgur wheat or rice, with Fresh Tomato Sauce spooned on top. Melt 2 tablespoons butter in a medium saute pan over moderate heat. Cook shallots just until golden. Add tomatoes, salt, and pepper, and cook an additional 3 minutes, uncovered. Break remaining butter into tablespoon sized pieces and stir in, along with lemon juice. When smooth, remove from heat, stir in parsley, and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 22532,"Strawberry Soup with Melon Balls 4 cups strawberries, rinsed, hulled 1/2 cup superfine sugar 1/4 cup raspberry or red currant jelly 2 tablespoons Kirschwasser, Triple Sec or Cointreau 1/4 cup orange juice or more to taste 1 large Casaba or 2 ripe cantaloupe, seeded and cut into cubes or spheres (when you cut them with a melon baller) Instructions: Puree strawberries with sugar in a food processor or blender and pass through a sieve.
In a saucepan heat the jelly with Kirsch just until dissolved. Remove from heat and add pureed strawberries and orange juice. Return saucepan to the heat and thin mixture with more juice to make a \soup-like\ mixture; heat just until warm - don't overheat or you will destroy the flavor of the fruit.
Ladle out soup and float melon balls over the top. ","[Chardonnay, Moscato, Sauvignon Blanc, Pinot Grigio]" 22533,"Seven Wonders of the World 1 cup roasted chopped almonds 1 cup roasted chopped pistachio 1 cup roasted chopped hazelnuts 3/4 cup corn syrup 2 pounds bittersweet chocolate, tempered 1 cup raisins 1 cup dried cranberries 1 cup candied ginger, chopped 1 cup coconut, shredded Instructions: Roast the nuts: Preheat the oven to 350 degrees F. Place a cup of the chopped almonds with 1/4 cup corn syrup in a 2-quart heavy-bottomed saucepan and place over low heat to liquify the corn syrup. You only want to heat the mixture until the corn syrup is thin enough to coat the nuts evenly; this will take 3 to 4 minutes. Remove the saucepan from the heat. Using a large slotted spoon, allow the excess corn syrup to drain as you scoop the coated nuts onto a parchment paper-covered baking sheet. Repeat method with the pistachio and the hazelnuts. Be sure to spread them in an even layer so they will roast evenly in the oven. Bake until they are evenly caramelized, 15 to 20 minutes. To test for doneness, you can also break a nut in half and check to see if it is light brown on the inside. Keep an eye on the nuts because the sugar will burn very soon after it caramelizes. Remove the baking sheet from the oven and place on a wire rack. When the nuts are completely cooled, break apart any that are clustered together. Fill a cornet half full with the tempered bittersweet chocolate. Pipe a chocolate circle 3 1/2 inches in diameter onto a parchment paper-covered baking sheet. If you do not have a cornet, you can use a spoon; drop a spoonful of the chocolate onto the parchment paper and spread it into a 3 1/2-inch diameter circle with the back of the spoon. In either case, keep the thickness of the circle as even as possible. Make about 5 circles. Then, create your own design as you top each circle with the nuts and fruits. Work quickly, or the chocolate will set before you've accomplished this. If the nuts and fruit do not stick to the chocolate, lightly dip them in the bowl of tempered chocolate and \glue\ them to the top of the disk. When you finish these, repeat the process until you have used all of the tempered chocolate, nuts, and fruit. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 22534,"Chicken Coconut Soup 2 1/2 cups desiccated coconut 3 cups milk 4 stalks fresh lemongrass 4 cups chicken stock 15 quarter-sized slices fresh galanga, or fresh gingerroot 10 whole black peppercorns, crushed 3 serrano chiles, thinly sliced 12 fresh lime leaves (or scant 1/4 teaspoon grated lime zest) 2 cups coconut milk 1 whole chicken breast, boneless, skinless, cut into bite-size pieces 1 cup canned straw mushrooms, drained well 1/2 cup julienned snow peas 1/2 cup julienned carrots 2 tablespoons fish sauce Juice of 2 limes Fresh cilantro leaves, for garnish Instructions: Combine the coconut with the milk in a heavy saucepan. Heat slowly, bring to a simmer, then remove from the heat and cool. Strain the milk, pressing down on the coconut meat to extract all the liquid. Squeeze all the coconut through a towel to get any last drops. Discard the coconut. Remove the grassy tops of the lemongrass, leaving stalks about 6 inches long, and cut off any hard root section. Using the blunt edge of a large knife or cleaver, bruise each stalk all over. Cut each stalk into 4 pieces. In a saucepan bring chicken stock to a boil, reduce to a simmer, then add lemongrass, galanga, peppercorns, serrano cl, and lime leaves. Simmer 15 minutes, then add coconut milk and cook an additional 5 minutes. Add chicken pieces, straw mushrooms, snow peas, and carrots. Simmer for another 10 to 12 minutes. Stir in fish sauce, and lime juice and serve immediately. Garnish with cilantro leaves. Be careful to avoid chewing the lemongrass, galanga or ginger, or lime leaves when eating. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 22535,"Pan Fried Salmon with Cucumber Radish Salad 4 6-ounce center-cut salmon fillets (about 1 inch thick), with skin 2 teaspoons sesame seeds 1 English seedless cucumber, thinly sliced 4 to 5 radishes, thinly sliced 1/2 jalapeno, stemmed, seeded, and finely chopped 1, 1-inch piece fresh ginger, peeled 2 tablespoons vegetable oil 1 tablespoon rice vinegar Pinch sugar Kosher salt and freshly ground black pepper 1/4 teaspoon dark sesame oil Instructions:

1. Bring salmon to room temperature 10 minutes before cooking. Toast sesame seeds in a small, dry skillet over medium heat, stirring and tossing, until fragrant and golden, about 4 minutes. Pour into a small bowl and cool.
2. Place cucumber, radishes, and jalapeno in a medium bowl. Finely grate ginger into bowl. Add 1 tablespoon oil, toasted sesame seeds, vinegar, sugar, 1 teaspoon salt, and sesame oil. Toss and set aside.
3. Heat a large skillet over medium-low heat. Season salmon with salt and pepper. Add remaining 1 tablespoon vegetable oil to pan; Increase heat to medium high. Place salmon, skin side up, in pan. Cook, without moving, until golden brown, about 4 minutes. Turn fillets over using a metal spatula and cook until firm to touch, about 3 more minutes. Transfer to plates or a platter and serve warm with cucumber salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 22536,"Mango Wings 12 Chicken wings 1/4 teaspoon turmeric 1/2 teaspoon kosher salt 1/2 teaspoon pepper 1 cup mango chutney 2 tablespoons lemon juice 2 tablespoons yellow mustard Instructions: Toss 12 chicken wings with 1/4 teaspoon turmeric, 1/2 teaspoon kosher salt, and pepper to taste. Spread on an oiled baking sheet; bake at 425 degrees F until golden, about 30 minutes. Whisk 1 cup mango chutney, 2 tablespoons each lemon juice and yellow mustard, and a pinch of salt. Toss the chicken with half of the sauce; return to the baking sheet and bake 5 more minutes. Serve with the remaining sauce. ","[Sauvignon Blanc, Riesling, Gewrztraminer]" 22537,"Hummus and Grape Wraps 4 flour tortillas ? cup hummus 4 small romaine lettuce leaves 4 slices Provolone or Havarti cheese 1 cup California grapes, halved Instructions: Spread the hummus evenly on the tortillas. Top each with a lettuce leaf, a slice of cheese and a sprinkling of grapes. Roll them up like a burrito and serve, or wrap in plastic wrap and keep chilled until service. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22538,"Maple Fennel Bacon 3 tablespoons pure maple syrup 1 tablespoon dark brown sugar
   12 slices thick-cut bacon
   2 teaspoons fennel seeds, crushed
   Freshly ground black pepper
   Instructions: Preheat the oven to 375 degrees F. Mix the maple syrup and dark brown sugar in a small bowl. Line a baking sheet with aluminum foil and set a rack on stop. Put the bacon on the rack leaving space between the strips. Brush with the maple syrup mixture and then sprinkle some fennel seeds on top?fennel is a strong spice so use it sparingly. Season with black pepper. Bake until brown and crisp, 20 to 25 minutes. Loosen the bacon from the rack and let it cool there 5 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22539,"Carrot Cake with Marshmallow Fluff Cream Cheese Frosting 1/4 cup melted unsalted butter, cooled, plus more for buttering pan 1 cup crushed pineapple, drained 3 large eggs 1/2 cup canola oil 2 teaspoons vanilla extract 1 pound carrots, peeled and grated on the small holes of the grater (about 3 cups, lightly packed) 2 teaspoons freshly grated ginger 2 cups all-purpose flour 1 1/2 cups organic cane sugar 1/2 cup lightly packed brown muscavado sugar 2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon freshly grated nutmeg 1 teaspoon salt 1/3 cup finely diced crystallized ginger 3/4 cup coarsely chopped toasted pecans Cream Cheese Marshmallow Frosting, recipe follows 3 tablespoons water 1/2 cup plus 2 tablespoons light corn syrup 1/3 cup plus 2 tablespoon granulated sugar 1/2 vanilla bean, seeds scraped and reserved 2 large egg whites Pinch salt Pinch cream of tartar 8 ounces cream cheese, slightly softened 1 stick unsalted butter, slightly softened 1 pound organic powdered sugar, sifted twice 2 cups Fluff 1 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F. Butter and flour 2 (8-inch) round cake pans and line the bottoms with parchment paper. Butter the parchment well too. Pulse the pineapple in a food processor fitted with a metal blade until it is finely chopped. Put the eggs in a bowl of a stand mixer fitted with the paddle attachment. Beat the eggs for 10 seconds. Add the oil, 1/4 cup melted butter, vanilla, carrots, chopped pineapple and grated fresh ginger and mix until combined. Whisk together the flour, sugars, baking soda, cinnamon, ginger, nutmeg and salt in a bowl until combined. Add the wet ingredients and beat on low speed just until combined. Remove and fold in the crystallized ginger and pecans. Divide the batter between the 2 pans. Bake until the tops are a very golden brown and a tester inserted in the center comes out with a few moist crumbs, 40 to 55 minutes. Let the cakes cool in the pans for 15 minutes, then invert them onto a wire rack and let them cool completely. Remove the parchment from the bottoms of each cake. Cool completely before frosting. In a small saucepan fitted with a candy thermometer, bring the water, corn syrup, 1/3 cup plus 1 tablespoon sugar and vanilla bean to 246 degrees F. Before adding the syrup to the egg whites below, carefully remove the vanilla bean. In the meantime, in a completely clean, dry mixing bowl of an electric mixer fitted with the whisk attachment, whip the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the reserved vanilla seeds. Scrape the fluff into a bowl. Wash the bowl and whisk and return them to the machine. Combine the cream cheese and butter in the bowl of the mixer and mix until light and fluffy. Add the powdered sugar and mix on low until combined. Increase the speed and whip until light and fluffy. Add about 2 cups of Fluff and the vanilla and whip until combined. Refrigerate for 15 minutes if too soft to use as frosting. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22540,"Stuffed Eggplant Parmesan 2 medium eggplants (about 1 pound each) 1/4 cup plus 2 tablespoons olive oil
   Kosher salt and freshly ground black pepper
   1 medium yellow onion, chopped
   1/2 teaspoon crushed red pepper flakes
   2 cloves garlic, grated
   1 tablespoon tomato paste
   One 28-ounce can whole peeled tomatoes
   1 teaspoon dried oregano
   1/4 cup fresh basil leaves, chopped
   1 cup panko breadcrumbs
   1/2 cup fresh parsley, finely chopped
   1 cup freshly grated Parmesan (about 4 ounces)
   1 1/3 cups shredded low moisture mozzarella (about 6 ounces) Instructions: Preheat the oven to 400 degrees F. Halve each eggplant lengthwise. Leaving a 1/2-inch border, score the eggplant flesh into 1/2-inch pieces. Scoop out the eggplant cubes with a spoon to create a boat out of the shell. Place the eggplant cubes on a rimmed baking sheet, breaking the large pieces apart with your hands, and toss with 1 tablespoon of the olive oil. Season with 1/2 teaspoon each salt and black pepper and set aside. Brush the inside of the eggplant shells with 1 tablespoon of the olive oil and season with 1/2 teaspoon each salt and pepper. Place in a 9-by-13-inch baking dish. Bake the eggplant shells and cubes, rotating the baking sheet and dish halfway through, until tender, about 20 minutes for the cubes and 30 minutes for the shells. Meanwhile, prepare the sauce. Heat 2 tablespoons of the olive oil over medium-high heat in a large skillet. Add the onion and cook, stirring frequently, until the onion is translucent, about 5 minutes. Stir in the red pepper flakes and garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, until a deep brick red, about 2 minutes. Break up the tomatoes with your hands and add to the skillet along with their juices. Swirl 1/4 cup water around the tomato can and add the liquid to the sauce. Stir in 1/2 teaspoon of the dried oregano and the basil. Season with 1/2 teaspoon each salt and pepper. Bring to a simmer, reduce the heat to low and cook, stirring occasionally, until thickened, about 15 minutes. Remove from the heat. Toss together the panko, parsley, 1/2 cup of the Parmesan and the remaining 1/2 teaspoon dried oregano in a medium bowl. Season with 1/4 teaspoon each salt and pepper. Drizzle with the remaining 2 tablespoons olive oil and toss to combine. Set aside. Preheat the oven to broil. Combine the cooked eggplant cubes, 2 cups of the sauce, the remaining 1/2 cup Parmesan, 1 cup of the mozzarella and 1/2 cup of the panko mixture in a large bowl. Spoon the eggplant mixture into the 4 shells and top with the remaining 1/3 cup mozzarella and the remaining panko mixture. Broil until the top is golden brown, 2 to 3 minutes, watching carefully. Serve the remaining sauce alongside. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 22541,"Chocolate-Peanut Brittle Cupcakes 3 sticks unsalted butter, cut into pieces 1 cup Dutch-process cocoa powder 3 1/4 cups packed dark brown sugar 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 1/4 cups buttermilk 2 large eggs, at room temperature 2 teaspoons vanilla extract 1/2 cup granulated sugar 1/4 cup creamy peanut butter 1/4 cup butterscotch chips 1 cup heavy cream 2 10-ounce bags peanut butter chips Instructions: Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F using the convection setting, if available. Line two 12-cup muffin pans with paper liners. Put the butter, cocoa powder and 3/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar. Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, beat the buttermilk, eggs and vanilla; stir into the batter until just combined but don't overmix. Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cupcakes are slightly domed and spring back when lightly pressed, 25 to 30 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely. Make the brittle: Line a baking sheet with a silicone mat or parchment paper. Place the granulated sugar in a small saucepan over medium-high heat, bring to a boil and cook, swirling the pan but not stirring, until it turns amber. Remove from the heat; stir in the peanut butter and butterscotch chips until smooth. Immediately pour the mixture onto the prepared baking sheet, smooth into a thin layer with a spatula and let cool. Break the brittle into pieces, place in a resealable plastic bag and crush with a rolling pin. Make the frosting: Bring the cream to a simmer in a small saucepan. Remove from the heat, add the peanut butter chips and let stand about 5 minutes. Whisk until smooth. Place the pan over a bowl of ice, stirring occasionally, until the frosting is spreadable, about 10 minutes. Spread on the cupcakes or transfer to a pastry bag with a large round tip and pipe on top; sprinkle with the brittle. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22542,"Mesquite Oysters 1 pound bacon (plain cure) 2 tbsp Worcestershire sauce 4 small shallots, finely diced 4 cloves garlic, finely diced 1 dozen oysters 1 pint Parmesan cheese 1 pint pico de gallo Instructions: Brown the bacon in a skillet. Remove and allow to cool, reserving the bacon fat. Add Worcestershire sauce to the bacon fat. Add the shallots and garlic to the bacon fat and saute until clear. Crumble the cooked bacon and add back into the skillet. Pour mixture into a metal bowl, and place in a corner of the grill to keep hot. Place oysters (in the shell) on a hot grill. As soon as the oysters start to open, remove from grill and discard the empty half of the shell. Loosen the foot of the oyster and place the oyster in the shell back on the grill. Pour a tablespoon of the bacon mixture on the oyster and top with Parmesan cheese. Cook until done, about 2 to 3 minutes. Serve with a small bowl of pico de gallo for a condiment. Bon Appetit! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22543,"Seared Romaine and Cucumber 2 tablespoons butter 1 teaspoon grated fresh ginger 1/2 cup diced yellow onion 1 head romaine lettuce, chopped 1/4 teaspoon ground turmeric 2 cucumbers, peeled, seeded, and cubed Sea salt Instructions: In a heavy skillet or wok over high flame, heat the butter until nearly smoking. Add the ginger and onion and cook for 1 minute. Add the romaine and stir until just seared and wilted. Toss in turmeric and cucumber. Remove from heat when cucumber is just warm. Season with sea salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22544,"Basic Yeast-Raised Doughnut 2 cups confectioners' sugar 2 tablespoons water 1 cup milk 1/4 cup water, lukewarm 1 package dry active yeast 1 tablespoon plus 1/4 cup sugar 4 1/2 cups all-purpose flour, sifted 3 tablespoons butter or margarine, at room temperature 1 egg, well beaten 1 teaspoon salt Vegetable oil, for frying Instructions: To make the glaze: Combine the confectioners' sugar with 2 tablespoons of water in a small bowl. Mix well then add a little more water, if necessary, to make a smooth, creamy glaze. Cover the glaze directly with plastic wrap and reserve. (For tips on making flavored glazes see the Cook's Note below.) To make doughnuts: Heat the milk in a saucepan over medium-heat. When the milk reaches a simmer pour it into a mixing bowl and allow it to cool.
   Meanwhile, measure 1/4 cup of lukewarm water into a small bowl. Sprinkle the yeast into the water then let the mixture stand until the yeast dissolves, about 7 minutes. Stir the yeast mixture into the milk along with 1 tablespoon of the sugar. Mix in 1 1/2 cups of the flour (by hand or with an electric mixer) then cover the dough starter with a clean towel and set it aside to rise and rest in a warm place for 1 hour. When the dough has relaxed, cream the butter with the remaining 1/4 cup of sugar. Beat the butter mixture into the dough a little at a time. Mix in the egg and salt then mix in the remaining 3 cups flour. Work the dough until it is smooth then place it in a well-greased bowl. Cover again with a clean towel and set aside in a warm place until doubled in bulk, at least one hour.
   Turn the dough out onto floured board and roll it out about 1/2-inch thick. Using a floured doughnut cutter, cut out the doughnuts. Transfer the doughnuts to a clean floured board or baking sheet. Cover once again with a clean towel, and set aside to rise until doubled. Heat about 2 inches of oil in a deep pot over medium-high heat until the oil reaches 375 degrees F. Working in batches of 2 or 3, fry the doughnuts until they float. Once they bob to the surface of the oil, carefully flip them over. Continue cooking, turning as necessary, until the doughnuts are uniformly golden-brown.
   Transfer the cooked doughnuts to a plate lined with paper towels to drain. While the doughnuts are still warm, dip 1 side of each into the glaze then set aside to cool until the glaze firms. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22545,"Hot Chocolate 6 cups whole milk* Enriched Chocolate Sauce, recipe follows Rum to taste, optional Whipped cream, optional 4 ounces bittersweet chocolate shavings or small pieces 1/2 cup heavy cream 2 tablespoons sugar 1 teaspoon ground cinnamon 1 tablespoon unsalted butter 4 ounces semisweet chocolate 2 teaspoons dark rum 1/8 teaspoon grated orange zest Instructions: Heat the milk (or a mixture of cream and milk for a richer result) until it simmers and whisk it into the chocolate. Pour into individual cups and serve with rum or whipped cream, if using. Top with chocolate shavings. In a medium saucepan over low heat, bring the cream, sugar, cinnamon and butter to a rolling boil. Remove from the heat, add the chocolate and stir until the chocolate melts. Add the rum and stir in the orange zest before serving. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 22546,"Whiskey-Cranberry Slushes 2 cups whiskey, preferably Crown Royal 6 cups cranberry juice 4 1/2 cups pomegranate juice 2 cups orange juice Juice of 2 limes 1 cup sugar 1 cup fresh cranberries, diced Mint leaves, for garnish Instructions: Combine the whiskey, 3 cups cranberry juice, the pomegranate juice, orange juice, lime juice, sugar and 1/2 cup water in a large, shallow freezer-safe container. Stir well, then cover and freeze until the mixture is icy, stirring every 20 to 30 minutes, 4 to 5 hours. Scrape the frozen mixture with a spoon and divide among glasses, filling them three-quarters of the way. Divide the remaining 3 cups cranberry juice among the glasses and top with the diced cranberries; stir until slushy and garnish with mint. ","[Bourbon, Rye Whiskey, Merlot, Pinot Grigio]" 22547,"Vermont Apple Pie 3 pounds peeled, cored, sliced tart apples 3/4 cup granulated sugar 3 tablespoons cinnamon 4 tablespoons all-purpose flour Pinch nutmeg Two 9-inch pie crusts 2 tablespoons butter 1 egg 1 tablespoon water Instructions: Preheat the oven to 350 degrees F. Mix sliced apples with sugar, cinnamon, flour, and nutmeg. Place 1 of the pie crusts into a 9-inch pie plate. Place the apple mixture into the piecrust and cover with a crust top. Add butter into apples, if desired. Combine the egg and water and beat to make an egg glaze. Brush the top crust with the egg glaze for a nice glossy appearance. Bake in the oven for 50 to 55 minutes. Make sure to place pie on a tray to prevent juices from spilling into the oven. Test pie with a sharp knife to feel if apples are tender enough for your taste. If necessary cook pie for 5 minutes more and test again. Repeat process if desired. Cool and serve with ice cream or any of your favorite toppings. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 22548,"Broccoli Dressed 2 Ways 2 heads broccoli, trimmed into florets and steamed for 4 to 5 minutes 2 tablespoons sherry vinegar 1 tablespoon light brown sugar 1/2 teaspoon red chili flakes 1/4 cup extra-virgin olive oil 2 large cloves garlic, thinly sliced 4 to 5 long strips lemon peel 1 teaspoon salt
   1/4 cup olive oil 2 cloves garlic, smashed and thinly sliced 2 long, wide strips lemon peel 1 lemon, juiced Salt and about 10 grinds freshly ground pepper Instructions: Divide the cooked broccoli into 2 serving bowls. In a small bowl, whisk together the vinegar, brown sugar, and chili flakes until the sugar has dissolved. Set aside. Heat the olive oil in a large skillet over medium heat. Add the garlic and lemon peel and cook briefly until beginning to turn golden brown, about 1 1/2 to 2 minutes. Add the vinegar mixture and salt and simmer 2 minutes longer. Pour dressing over half the broccoli florets and serve immediately. Heat the olive oil, garlic, and lemon peel over medium heat and let sizzle gently for a few minutes until garlic is lightly browned. Add lemon juice, salt, and pepper and heat for another minute. Pour dressing over half the broccoli florets and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 22549,"Almond Shortbread Cookies (Mantecaditos) 2 1/4 cups flour 1/4 teaspoon McCormick? Nutmeg, Ground 3/4 cup (1 1/2 sticks) butter, softened 1/4 cup vegetable shortening 1/2 cup sugar 1 teaspoon McCormick? Pure Vanilla Extract 5 maraschino cherries, each cut into 8 pieces 1 1/2 teaspoons McCormick? Pure Almond Extract Instructions:
4. Preheat oven to 350 degrees F. Mix flour and nutmeg in medium bowl. Set aside. Beat butter, shortening, sugar and extracts in large bowl with electric mixer on medium speed until light and fluffy. Gradually stir in flour mixture until well mixed. Dough should be slightly moist. If dough looks dry, sprinkle with water and work into dough. If dough is sticky, sprinkle with additional flour.
5. Spoon dough by teaspoons and shape into balls. Place on ungreased baking sheets. Gently flatten each ball with palm of hand. Press a cherry piece in the center of each cookie.
6. Bake 20 minutes or until golden. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22550,"Iced Mocha 1 tablespoon chocolate syrup 1 cup double espresso or very strong coffee, hot 1/4 cup half and half 4 ice cubes Instructions: Stir chocolate syrup into hot coffee until melted. Transfer to a blender, add half and half and ice cubes, and blend at high speed for 2 to 3 minutes. Serve immediately in a tall, cold glass. ","[Merlot, Cabernet Sauvignon, Malbec]" 22551,"Low Carb Key West Crab Cakes with Mustard Sauce 1 pound blue crabmeat 1 tablespoon small diced red bell pepper 1 tablespoon small diced green bell pepper 1 tablespoon finely chopped fresh parsley leaves
   1 tablespoon heavy mayonnaise 2 eggs 1 tablespoon baking powder 1 tablespoon Worcestershire sauce 1 1/2 teaspoons Maryland-style crab seasoning (recommended: Old Bay) 2 tablespoons canola oil Mustard Sauce, recipe follows 1/4 cup heavy mayonnaise 1/4 cup Dijon mustard 1/4 teaspoon fresh lemon juice Instructions: In a large bowl, mix all ingredients, except oil and Mustard Sauce until blended. Heat oil in a large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan. (The batter will be very loose since there are no bread crumbs, but once the egg in the mix starts to cook they will hold together fine.) Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary. Serve hot with mustard sauce. Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22552,"Pantry Pull Pasta Puttanesca 1 tablespoon unsalted butter 3 tablespoons extra-virgin olive oil 1/2 cup panko breadcrumbs
   Kosher salt and freshly ground black pepper 1 pound spaghetti
   4 fillets anchovies packed in oil
   4 cloves garlic Pinch crushed red cl flakes
   One 28-ounce can whole tomatoes, crushed by hand
   1/4 cup black olives, pitted and roughly chopped
   2 tablespoons chopped capers
   2 tablespoons minced fresh flat leaf parsley
   Instructions: Melt the butter and 1 tablespoon olive oil in a small skillet over medium heat. Once the butter is melted, add the breadcrumbs and toast until golden brown and crispy, 2 to 3 minutes. Set aside. Bring a large pot of water to a boil. Season aggressively with salt. Add the pasta and cook to al dente, 1 to 2 minutes less than the package recommends. Drain, reserving 1 cup of the pasta cooking water. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the anchovies and cook, using a wooden spoon to break them up, until the anchovies begin to dissolve into the oil, 2 to 3 minutes. Reduce the heat to low. Add the garlic and cl flakes and cook, stirring, an additional 1 to 2 minutes, taking care not to burn the garlic. Stir in the tomatoes, olives, capers, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and cook until thickened, 10 to 15 minutes. Increase the heat to medium-high, then add the spaghetti and 1/4 cup to 1/2 cup of the pasta water. Cook, tossing, until the pasta is coated and the sauce begins to thicken, 1 to 2 minutes. Remove from the heat and stir in the parsley. Top with the toasted breadcrumbs and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 22553,"Country-Baked Ham with Bourbon Molasses Glaze 1 smoked ham (New York State) 12 to 14 pounds Cloves 1 cup bourbon 2 cups molasses 1 tablespoon peppercorns Instructions: Remove skin from ham, leaving 1/4 to 1/2-inch of fat on ham. Score the fat into diamond shapes and insert cloves in a decorative manner. In a saucepan, bring bourbon, molasses, and peppercorns to a simmer, to cook off the alcohol -- be careful, the alcohol will flame a little. Allow to cool. Put ham on a rack in a baking pan, add 1-inch of water, baste with the glaze and bake in a preheated 350 degree oven. Depending on weight of the ham, the time will vary. It will take approximately 20 minutes per pound. Bake for 3 hours covered and last 1/2 hour uncovered, basting every 20 minutes with glaze. ","[Burgundy, Port, Tawny Port, Sherry]" 22554,"Mile-High Ice Cream Cake 4 tablespoons unsalted butter, melted, plus more for the pan 10 graham cracker sheets, broken in half 1 1 1/2-quart carton mango ice cream 1 1 1/2-quart carton black raspberry ice cream 1 1 1/2-quart carton strawberry ice cream 1/2 1 1/2-quart carton vanilla ice cream 1 1/2 cups heavy cream 1 to 2 tablespoons confectioners' sugar Instructions: Butter the sides of an 8-inch springform pan. Cut a 26-by-7-inch piece of parchment paper and press the parchment strip around the inside of the pan so it extends above the rim (this will hold the cake in place as you build it up). Lock the springform ring to secure the paper to the base of the pan. Pulse the graham crackers in a food processor until finely ground. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and freeze until firm, about 10 minutes. Meanwhile, cut the carton of mango ice cream in half with a serrated knife. Return one half to the freezer and let the other half sit at room temperature, 5 minutes. Transfer to a stand mixer and beat with the paddle attachment on medium speed until smooth and spreadable but not melted. Spread the mango ice cream evenly onto the crust with a small offset spatula. Freeze until firm, 30 minutes to 1 hour. Repeat Step 3 with the black raspberry ice cream (half the carton) and freeze. (Rinse out the mixer bowl between each flavor.) When firm, repeat with strawberry ice cream. When firm, beat all of the vanilla ice cream and spread on top; freeze. Repeat the layers with the remaining mango, black raspberry and strawberry ice cream, making sure each layer is firm before adding the next. Freeze the cake until completely firm, at least 1 hour. Remove the springform ring and parchment. Beat the heavy cream with the confectioners' sugar in a large bowl with a mixer until stiff peaks form. Spread on top of the cake and return to the freezer until firm, about 10 minutes. To make the ice cream easier to spread, we beat it in a stand mixer. If you don't have a mixer, just let the ice cream soften at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22555,"Chicken and Gnocchi Soup 6 cups chicken broth, homemade or low-sodium canned 4 cloves garlic, minced 3 tablespoons unsalted butter 1 teaspoon sugar 2 carrots, thinly sliced 1 rib celery, thinly sliced 2 cups prepared potato gnocchi (about 11 ounces), thawed if frozen 2 cups frozen peas (8 ounces) 2 cups shredded cooked chicken, (about 1 large chicken breast) Freshly ground black pepper Hunk of good Parmesan Instructions: Put chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat, bring it to a simmer, and cook, uncovered until the garlic is tender, about 2 minutes. Add the carrots and celery and continue to simmer until almost tender, 2 minutes. Bring to a full boil, stir in gnocchi and, cooking until the gnocchi are al dente, 2 to 3 minutes. Stir in frozen peas and chicken and turn off the heat. Season with salt \u2014take into consideration that Parmesan cheese is salty, and a generous amount of pepper, to taste. Ladle the soup into warmed shallow bowls and shower each with freshly grated cheese. Cook's Note: For more adventurous eaters, stir in chopped parsley leaves or dill. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 22556,"Chocolate Martini 4 oz. chocolate liqueur 2 oz. vanilla vodka Splash of Half and Half Chocolate syrup Instructions: Mix chocolate liqueur and vanilla vodka. Add a splash of Half and Half and shake over ice. Line a martini glass with chocolate syrup. Add mixture. ","[Merlot, Cabernet Sauvignon, Port]" 22557,"Poached Eggs in a Muffin Tin 12 large eggs Instructions: Preheat the oven to 350 degrees F. Pour about 1 tablespoon water into each cup of a 12-cup muffin tin, then crack an egg into each. Bake until the whites are set and the yolks are cooked to the desired runniness, 10 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 22558,"Tropical Oatmeal Chocolate Chip Cookies 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground allspice 1 1/2 sticks (6 ounces) unsalted butter, softened 3/4 cup packed light brown sugar 1/2 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract 1 1/2 cups old-fashioned oats 3/4 cup bittersweet chocolate chips 1/2 cup sweetened shredded coconut 1/2 cup chopped pecans 1/2 cup chopped mixed dried fruit, such as mango, pineapple or papaya Instructions: Combine the flour, baking powder, baking soda, salt and allspice in a medium bowl. In a large bowl, beat the butter and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended, then beat in the vanilla. With the mixer at low speed, add the flour mixture in two batches, beating until just combined. Using a wooden spoon, stir in the oats, chocolate chips, coconut, pecans and dried fruit until incorporated. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight. Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats. Drop the dough by tablespoons onto the lined baking sheets (you should fit about 12 cookies on each baking sheet). Bake until the cookies are slightly browned around the edges and the centers are beginning to turn golden, 17 to 20 minutes. Let cool for about 5 minutes, then transfer the cookies with a spatula to a wire rack to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22559,"Roast Kabocha Soup with Lemon Grass Cream 1 large kabocha squash, cut in 1/2, seeds removed 1 tablespoon picked thyme leaves Salt and freshly ground black pepper 6 tablespoons olive oil 1 cup heavy cream 1 stalk lemon grass, thick end only, finely chopped 1 small carrot, roughly chopped 1 small Spanish onion, roughly chopped 1 small leek, white portion only, roughly chopped 6 cups chicken stock, heated Chives, cut in 1-inch sections, for garnish Instructions: Preheat oven to 350 degrees F. Season inside of the kabocha with thyme, salt and pepper and rub with 4 tablespoons oil. Place onto a roasting pan flesh side up, and roast until caramelized and cooked through, about 25 minutes. Let cool slightly. In a small saucepan combine the cream with the lemon grass and reduce by half. Strain into another small pan and hold warm. In a medium pot over high heat, add 2 tablespoons oil. Add the carrots, onion and leek and cook until browned. Add the hot stock, reduce the heat to medium, and season, to taste. When the squash is done, remove the cooked flesh from the squash and add to the pot. Transfer the contents of the pot, in batches, to a blender and blend until smooth. Strain through a fine sieve into a second pot and reduce until desired consistency is achieved. Season, to taste. Serve soup in a warm soup bowl, and gently swirl in a dollop of the cream reduction. Garnish with chives. ","[Burgundy, Chardonnay, Sauvignon Blanc, Pinot Grigio]" 22560,"Instant Pot Cookies-and-Cream Cheesecake Nonstick cooking spray, for greasing the pan 22 chocolate sandwich cookies
   Pinch kosher salt 3 tablespoons unsalted butter, melted and cooled slightly 16 ounces cream cheese, at room temperature 1/2 cup sugar 1/3 cup sour cream 1 teaspoon vanilla extract 2 large eggs, at room temperature 4 ounces bittersweet chocolate, chopped Whipped cream, for serving Instructions: Cut a piece of parchment into a square whose edges fit the bottom of a 7-inch springform pan; allow the corners to bend upwards, as they will help you remove the cheesecake. Coat the pan with nonstick spray and line with the parchment. Put 13 cookies and the salt in a food processor and pulse until the cookies are broken down into fine crumbs. Add the butter and pulse until completely combined (the texture will be similar to wet sand). Press the mixture firmly into the bottom and slightly up the sides of the springform pan. Add the cream cheese, sugar, sour cream, vanilla and eggs to the food processor. Process until completely smooth, opening the lid and scraping down the sides of the bowl as needed. Crumble 5 cookies into the food processor and pulse until they are combined but not completely pulverized. Pour the mixture over the crust.
   Tear off a large piece of aluminum foil (about 1 1/2-feet long) and put the springform pan in the center. Wrap the foil tightly around the bottom of the pan, folding down the sides as needed so the top of the pan isn't covered.
   Pour 2 cups water in the bottom of a 6-quart Instant Pot?. Invert the rack and position the springform pan so that it rests on the rack's feet, then pick up both sides of the rack and bring them up the sides of the pan. Carefully lower the rack into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes (see Cook's Note).
   After the pressure cook cycle is complete, turn off the heat and let the steam release naturally for 25 minutes. Follow the manufacturer's guide for steam release and allow any residual steam to air out. Be careful of any remaining steam and unlock and remove the lid. Carefully use the rack handle to lift out the cheesecake and set it over a cooling rack. Remove the foil from around the pan, then use paper towels to blot off any excess liquid from the top and sides of the cheesecake. Use a small offset spatula or the tip of a paring knife to loosen the sides of the cheesecake from the pan. Allow to sit at room temperature until mostly cooled, about 1 hour. Cover with plastic wrap and refrigerate until completely set, at least 4 hours and up to overnight. Remove the plastic wrap from the cheesecake and use a small offset spatula or the tip of a paring knife to again loosen the sides of the cheesecake from the pan. Remove the outer ring from the pan and set the cheesecake aside. Bring 3 cups water to a simmer in a medium saucepan. Set a medium heatproof bowl over the top, then add the chocolate and let melt, stirring occasionally, until completely melted, about 5 minutes. Transfer to a liquid measuring cup and let cool, 15 minutes. Meanwhile, pulse the remaining 4 cookies in a food processor until finely ground. Set aside until ready to use. Set the chilled cheesecake on a serving plate or cake stand and pour the melted chocolate on top. Spread evenly with an offset spatula, allowing some of the excess to drip down the sides. Let the chocolate set for 5 minutes, then sprinkle the cookie crumbs in a crescent moon shape over the top of the cake (it's okay if some of the crumbs land on the platter). Let the chocolate set at room temperature, 1 hour, then serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22561,"Boot Tracks 1/2 cup salted butter 2/3 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 cup whole-wheat pastry flour 6 tablespoons cocoa powder 2 tablespoons canola oil 1/2 teaspoon espresso powder (optional) Confectioners' sugar for dusting Instructions: To Make Ahead: Store in an airtight container for up to 1 day. Dust with additional confectioners' sugar just before serving. Patti Anderson, a professional quilter, had never entered a cooking contest before she took our challenge. This quick, no-fuss, chewy chocolate cookie is made on your waffle iron. No need to haul out the big mixer, you can mix the batter with a small hand mixer or even by hand. Kids love these! Preheat a nonstick (not Belgian) waffle iron. Cream butter and sugar in a medium bowl. Beat in eggs and vanilla. Add flour, cocoa powder, oil and espresso powder (if using). Beat until thoroughly combined. Drop the batter by rounded teaspoonfuls about 1 inch apart onto the preheated ungreased waffle iron. (To avoid burnt fingers, use two spoons, one to scoop and one to scrape dough onto the waffle iron.) Close and cook until the cookies are puffed and cooked through, 1 to 1 1/2 minutes. Waffle irons vary, so watch closely and don't let the cookies get too dark. Transfer to a wire rack to cool until just warm. Dust the cookies with confectioners' sugar while still slightly warm (see Variations). Variations: Instead of confectioners' sugar, drizzle cooled cookies with melted bittersweet and/or white chocolate. Or make a peppermint drizzle: Mix 1 cup confectioners' sugar, 4 teaspoons water and 1/4 teaspoon peppermint extract; add natural green food coloring, if desired. Recipe Nutrition: Per cookie: 63 calories; 4 g fat (2 g saturated fat, 1 g mono unsaturated fat); 18 mg cholesterol; 7 g carbohydrates; 1 g protein; 1 g fiber; 22 mg sodium; 18 mg potassium 1/2 Carbohydrate Servings Exchanges: 1/2 other carbohydrate, 1/2 fat ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22562,"Coconut Cream Dream Pie (Custard Pie Round) 1 1/2 cups all-purpose flour 1/2 tablespoon sugar 1/2 teaspoon kosher or Hawaiian salt, crushed 1/4 cup cold all-vegetable shortening, chilled and cut into small pieces 1/4 cup cold unsalted butter, chilled and cut into small pieces 1/4 cup cold water 2 cups shredded coconut, divided 8 egg yolks 1 1/4 cups sugar 2/3 cup cornstarch 2 tablespoons unsalted butter, melted 2 1/2 cups milk 1 cup coconut cream 2 teaspoons pure vanilla extract 2 cups heavy whipping cream, divided 3 tablespoons confectioners' sugar Instructions: Preheat the oven to 400 degrees F. Crust Preparation: All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal. Drop by drop, add the cold water. Mix in with the fingertips, not hands, as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Lightly spray a deep 9-inch pie pan or 8 1/2-inch fluted flan pan. Roll out dough and place in pie pan. allowing the excess pastry to hang over the edge. Chill in the freezer for 10 minutes. Line the pastry shell with parchment and baking beans or beads. Bake the shell for 10 minutes. Remove the paper and beans/beads and return to the oven for 10 more minutes. Cool. Makes pastry for 9-inch single-crust pie. Filling Preparation: Lightly toast 1 cup of shredded coconut in oven, about 7 minutes. Remove and cool. Set aside. Combine egg yolks and sugar. Beat with electric mixer until pale yellow and fluffy. Add cornstarch and melted butter. Blend well and set aside. Heat milk but do not boil. Stir in coconut cream. Gradually add egg and cornstarch mixture, stirring constantly over medium-low heat until filling begins to thicken. Add 1 teaspoon vanilla. Remove filling from heat and let cool. In a mixing bowl, whisk or beat 1 cup of heavy cream on high until it begins to thicken and forms stiff peaks. Set aside. Strain cooled filling through fine mesh sieve to remove lumps. Fold in whipped cream and 1 cup of shredded coconut with pie filling and pour into prepared piecrust. Whisk or beat remaining heavy cream on high until it begins to thicken. Gradually add confectioners' sugar and remaining teaspoon of vanilla. Continue until stiff peaks form. Fold in toasted coconut and spread over top of pie. Refrigerate until mixture has cooled and set. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 22563,"French Fig Tarts 2 cups all-purpose flour 1 tablespoon sugar
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water
24 large fresh tray figs (see Cook's Note) 1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small-diced
1/2 cup apricot jelly (or apricot jam, heated and sieved)
Instructions: For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and pulse 10 to 12 times, until the butter is the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a 5-inch-round flat disk. Wrap in plastic and refrigerate for exactly 1 hour. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. On a floured board, roll the dough to a rectangle a little larger than 10-by-14 inches. Wrap the dough around your rolling pin and transfer it to the prepared pan. Using a ruler and a small knife, trim the dough to a 10-by-14-inch rectangle. Refrigerate for 15 minutes. Remove the stem of each fig and cut them in quarters through the stem (or in sixths, if the figs are very large.) Place the figs in rows on the dough. Sprinkle with the full 1/2 cup of sugar and dot with the butter. Bake for 50 minutes to 1 hour, until the pastry is browned and the fruit starts to brown. Rotate the pan once during baking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The juices will burn in the pan but the tart (and the pan!) will be fine! When the tart's done, loosen it from the pan while it's still warm and transfer it to a board or clean piece of parchment paper. In a small pan, heat the apricot jelly with 2 tablespoons water and brush the fruit and pastry completely with the mixture. Allow to cool, cut into squares, and serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22564,"Sloppy Giuseppes 1 1/2 pounds ground pork sausage meat 1 tablespoon fennel seed 3 tablespoons California chili powder 1 tablespoon New Mexico chili powder Gray salt Freshly ground black pepper 1 medium onion, finely chopped 2 tablespoons garlic, minced 1/2 cup red wine 1 tablespoon tomato paste 1 (28-ounce) can whole tomatoes, roughly pureed or crushed by hand 1 teaspoon dried oregano Chicken broth, beef broth, or water for thinning sauce 6 large soft hamburger buns, split Instructions: In a large bowl, mix together the sausage meat, fennel seed, chili powders, and salt and pepper, to taste. In a large skillet over medium heat cook the sausage mixture until browned. Remove it from the pan and set aside; drain off all but 1 tablespoon of the fat from the skillet. Return the skillet to medium heat and add the onions and garlic. Cook until the onions are soft, stirring often, about 5 minutes. Add the red wine. Stir in the tomato paste, pureed tomatoes, and dried oregano. Bring the mixture to a boil and add the cooked sausage. Turn the heat down and simmer for about 15 minutes. Taste and adjust seasoning with salt and pepper. If mixture is too thick, thin it with a little broth or water. ","[Barolo, Cabernet Sauvignon, Malbec, Tempranillo]" 22565,"Oven Chips with Pulled Pork and Slaw 1 rack store-bought cooked baby-back ribs 12 ounces chili sauce 1 tablespoon hot taco seasoning 1 tablespoon hot taco seasoning 2 teaspoons kosher salt Vegetable oil, for frying 1 (26-ounce) bag frozen French fries 1 (16-ounce) container store-bought coleslaw, drained 1/2 cup finely chopped cilantro leaves, for garnish Instructions: To make the Pulled Pork, cut the ribs from the rack and pull the meat from the ribs, using a paring knife, if desired. Set aside. In a saucepan over medium heat, combine the chili sauce and taco seasoning and bring to a boil. Reduce heat to a simmer, add the pork and cook until heated through. Set aside. To make the Oven Chips, in a small bowl, combine taco seasoning and kosher salt. Set aside. In a large frying pan over medium-high heat, add enough oil to cover the bottom of the pan. When the oil gets hot and begins to shimmer, carefully add the frozen French fries in a single layer. Fry 7 to 10 minutes, turning frequently until golden. Drain on paper towels. Season with the taco seasoning mixture. Set aside. To assemble, place the Oven Chips on a platter. Top with a spoonful of drained coleslaw and a spoonful of pulled pork. Garnish with chopped cilantro. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 22566,"Thai Iced Tea 6 cups water 1 cup Thai tea leaves 3/4 cup sugar, or as needed Crushed ice 1 1/2 cups evaporated milk or half and half Instructions: Bring water to a boil in a saucepan, add the tea leaves and remove pan from the heat. Gently stir the tea leaves to submerge them in the water. Let the tea steep for 5 minutes, or until it turns a brilliant orange and has a strong taste with no bitterness. Pour the tea through a coffee filter or fine mesh strainer into a pitcher. Add the sugar to the hot tea and stir well to dissolve completely. Set aside to cool to room temperature, then cover and refrigerate until ready to serve, or for up to 1 week. To serve, fill tall glasses with crushed ice, add tea to fill about 3/4 of each glass, then pour about 1/4 cup of evaporated milk or half-and-half over the ice in each glass. Serve immediately. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 22567,"Fridge Frittata 8 eggs 1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 cup chopped leftover french fries (you could also use roasted potatoes, hash browns, tater tots, etc.)
1/2 cup chopped deli ham
1/2 cup thawed frozen peas
1/4 cup ricotta 2 tablespoons prepared basil pesto
Instructions: Preheat the oven to 350 degrees F. In a bowl, whisk the eggs. Whisk in the milk, salt and pepper. Set aside. Heat the olive oil in an ovenproof 10-inch cast-iron or nonstick skillet over medium heat. Add the french fries, ham and peas. Saute about 2 minutes. Pour in the egg mixture. Drop the ricotta by the teaspoonful around the pan. Do the same with the pesto. Transfer the skillet to the oven. Let cook until the eggs are set, 13 to 15 minutes. Serve immediately or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 22568,"Lemon Capellini with Caviar Olive oil, for cooking the pasta 1 pound dried capellini 1/2 pound unsalted butter, melted Zest and juice of 2 lemons 1 teaspoon kosher salt 1 teaspoon freshly ground white pepper 150 grams very good black caviar Zest of 1 lemon, for garnish Instructions: Drizzle some olive oil in a large pot of boiling salted water, add the capellini and cook al dente. Drain quickly, leaving a little water with the capellini. Quickly toss the capellini with the melted butter, lemon zest, lemon juice, salt and pepper. Place one serving of pasta on each plate and top with a large dollop of fresh caviar. Garnish with grated lemon zest. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Prosecco]" 22569,"Lemon 'Ndunderi 2 pounds 3 1/4 ounces/1 kg fresh ricotta cheese 2 pounds/900 g semolina flour 2 eggs 1 cup Parmigiano-Reggiano, plus more for serving 3 1/2 ounces/100 g all-purpose flour 2 tablespoons butter 1 cup heavy cream Zest and juice of 1 to 2 lemons Kosher salt Instructions: Combine the ricotta, semolina flour and eggs in a mixing bowl and work into a dough. Mix in the Parmigiano-Reggiano, and then the all-purpose flour a little at a time, while kneading the dough into a beautiful, even consistency. Roll a handful of the dough into an approximately 1-inch-thick log, and then slice into 1-inch pieces to create your ndunderi. Repeat with the remaining dough. Take each piece and lightly press with your thumb, and then roll them down the back of a fork or against a cheese grater to create ridges. Bring a pot of salted water to a boil, and then add the ndunderi and cook until they rise to the surface, about 3 minutes. Drain well, reserving 4 tablespoons of the cooking liquid. Meanwhile, melt the butter in a sauce pan, and then stir in the cream and lemon juice and zest. Cook until the sauce reduces and thickens. Add the ndunderi into the sauce with the cooking liquid and cook altogether until the sauce thickens and clings to the ndunderi, about 3 minutes. Remove from the heat, season with salt and sprinkle with Parmigiano-Reggiano. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 22570,"Seared Crab Cake with Corn Relish, Roasted Tomato and Pepper Coulis Cooked Corn Relish: 2 cups milk 8 ounces unsalted butter 2 tablespoons kosher salt 2 tablespoons sugar 3 whole corn on the cob 1/4 cup rice wine vinegar 1 ounce fresh cilantro, finely chopped 2 large shallots, finely chopped 1 clove garlic, minced Kosher salt and freshly ground black pepper Tomato and Pepper Coulis: 4 tablespoons olive oil 1 tablespoon rice wine vinegar 3 shallots, peeled 2 cloves garlic 2 whole red peppers, roasted 2 tomatoes, halved 1 small bunch fresh cilantro Salt and ground white pepper Crab Cakes: 1 cup panko breadcrumbs 1 cup mayonnaise 1 ounce fresh cilantro, chopped 1 egg 1 small red onion, cut into small dice 1 green pepper, cut into small dice 1 red pepper, cut into small dice 1 yellow pepper, cut into small dice 1 pound jumbo lump crab meat Canola oil, for frying Instructions: For the corn relish: Add the milk and 2 cups water to a 3- to 4-quart pot and bring to a simmer. When it's at a simmer, stir in the butter, salt and sugar; give it a few minutes until the butter has melted. Place the corn in the pot, cover and cook until tender, about 45 minutes. Remove the corn and cool down enough to handle, and then cut off the kernels with a knife. (Hint: it will be easier to remove the kernels off the cob if still warm.) Mix together the corn, vinegar, cilantro, shallots, garlic and salt and black pepper to taste in a large bowl. For the coulis: Preheat the oven to 400 degrees F. As that is working, mix together the oil, vinegar, shallots, garlic, peppers, tomatoes, cilantro and some salt and white pepper in a large bowl. Make sure to coat the ingredients evenly with the oil. Place on a baking sheet and roast for about 20 minutes, and then transfer to a blender and mix until smooth. Strain through a fine mesh strainer. Set aside. For the crab cakes: Turn the oven down to 350 degrees F. Mix together the breadcrumbs, mayonnaise, cilantro, egg, onions and peppers in a large bowl. Let sit for 5 minutes while you open and drain the crabmeat. Once the crab is drained of all excess liquid, fold it into the breadcrumb mixture. Form into 8 equal crab cakes. Heat oil to 350 degrees F in a saute pan, and then sear the crab cakes until golden brown on both sides. Transfer to the oven to for 10 minutes. To plate this dish, we use an 8-inch round white plate. First, place a small amount of the corn relish in the center. Place the browned crab cakes directly onto the corn. Finally, spoon a few ounces of the coulis around the corn and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 22571,"Saffron-Pea Basmati Rice Salad 2 tablespoons canola oil 1 medium yellow onion, halved and thinly sliced 1 clove garlic, finely chopped 1 tablespoon finely grated fresh ginger 6 cardamom pods 1 cinnamon stick 2 cloves 3 1/2 cups water or vegetable stock 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Pinch saffron 2 cups basmati rice, rinsed and drained well 3/4 cup frozen peas 1/2 bunch cilantro, leaves coarsely chopped 4 scallions, coarsely chopped Instructions: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until they are lightly golden brown, stirring occasionally. Add the garlic and ginger and cook for 1 minute. Increase the heat to high, add the cardamom pods, cinnamon stick, cloves, water, salt, black pepper and saffron and bring to a boil. Stir in the rice, cover, reduce the heat and simmer until the rice is tender. Stir in the peas, cover, and let the pan sit off the heat for 5 minutes. Fluff with a fork and stir in the cilantro and scallions. Discard the cardamom pods, cinnamon stick and the cloves. Transfer the rice to a serving bowl and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 22572,"Chilled Corn Soup 8 ears (about 2 pounds) fresh corn, shucked and wiped clean 4 tablespoons extra-virgin olive oil
6 scallions, thinly sliced Kosher salt and freshly ground black pepper
2 tablespoons dark brown sugar
3 to 3 1/2 cups half-and-half
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
Instructions: Cut the corn: Hold an ear of corn upright with one end on the cutting board and the other in your non-cutting hand. Use a sharp knife to shave off the kernels in rows from the cob. Rotate the corn and cut close enough to the core so that the kernels remain relatively whole, but not so closely that you end up taking fibrous pieces of the cob with you. Repeat with all of the corn. Gather the kernels in a bowl and reserve the cobs. Start the soup: Combine half the olive oil and all the scallions with a generous pinch salt and 1/4 cup water in a large saute pan and cook over medium-low heat until they are translucent and tender, 3 to 5 minutes. Remove from the pan and set aside. Cook the corn: Heat the remaining 2 tablespoons olive oil in the same saute pan and add all the corn kernels. Season with salt, then stir in the brown sugar and a generous pinch black pepper. Cook over medium heat until the corn becomes tender, 8 to 10 minutes. Finish: Bring the half-and-half and 1 cup water to a gentle simmer in a medium pot over medium heat and add the cobs. Simmer the cobs gently on low heat until they impart their corn flavor to the half-and-half, 12 to 15 minutes. Discard the cobs. Add the Worcestershire and hot sauce and stir to combine. Add the cooked corn and scallions to the pot and simmer on low heat for 3 to 5 minutes. Taste for seasoning. Puree half of the liquid and corn in the blender until smooth and pour back into the rest of the soup. Refrigerate until fully cold, at least 4 hours and up to 24 hours. Serve: Whisk to blend so some of the remaining corn lands in each bowl as you serve the soup. Taste for seasoning. Ladle into the bowls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 22573,"French Toast in a Mug 1 large egg 1/4 cup milk 1 1/2 tablespoons maple syrup 1 teaspoon ground cinnamon Kosher salt 1/2 tablespoon unsalted butter, at room temperature 1 slice white bread 1 tablespoon semi-sweet chocolate chips 1 tablespoon raisins Instructions: Whisk together the egg, milk, maple syrup, cinnamon and a pinch of salt in a large mug until combined. Evenly spread the butter on one side of the bread. Cut the bread into bite-size pieces and add them to the mug, pressing down lightly so all the bread is submerged. Sprinkle with the chocolate chips and raisins, nestling them between the bread pieces. Microwave the bread mixture on high power for 2 minutes, pausing every 30 seconds. Let the French toast cool in the mug about 1 minute before serving. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 22574,"Spicy Strata 1 tablespoon unsalted butter 6 medium scallions, ends trimmed and thinly sliced (about 1 cup) 8 ounces asparagus, trimmed and cut into 1-inch pieces (about 2 cups) 6 large eggs 1 1/2 cups half-and-half 1 teaspoon kosher salt 1/2 teaspoon cumin 1/4 teaspoon ground black pepper 1/2 pound loaf ciabatta or French bread, sliced 3/4-inch thick 1 1/2 cups shredded Jack cheese (about 4 ounces) 1/2 cup pickled jalapenos, rinsed and coarsely chopped 1/2 cup chopped fresh cilantro leaves, plus more for garnish Sour cream, for garnish Avocado, for garnish Instructions: Butter 8-by-8-inch baking dish and set aside. Heat butter over medium heat. When it foams, add scallions, and cook until just softened, about 1 minute. Add asparagus and cook until bright green and beginning to soften, about 2 minutes; remove from heat. Whisk eggs, half-and-half, salt, cumin, and pepper in a large bowl until evenly combined. Arrange half of the bread in bottom of prepared dish. Sprinkle with 1/2 cup of the cheese and half each of jalapenos, cilantro, and asparagus mixture. Pour over half of egg mixture. Repeat layering with remaining bread, another 1/2 cup of the cheese, and remaining chilies, cilantro and asparagus mixture. Pour remaining egg mixture over top. Sprinkle strata with another 1/4 cup of the cheese and push to ensure bread is submerged in egg custard. Cover with plastic wrap, put a plate and a 1-pound weight on top (a large can of tomatoes or rice in a re-sealable plastic bag works well), place in refrigerator for 1 to 12 hours. When ready to bake, heat oven to 325 degrees F and arrange rack in the middle. Let strata sit at room temperature while oven heats, at least 20 minutes. Sprinkle strata with remaining 1/4 cup of the cheese and bake until puffed and edges pull away slightly, about 40 to 45 minutes. Cool for at least 5 minutes before serving. Serve with some cilantro, sour cream, and avocado, as desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 22575,"Homemade Churros 6 tablespoons unsalted butter 1 tablespoon sugar
1/4 teaspoon kosher salt
1 cup all-purpose flour
1 teaspoon ground cinnamon
2 large eggs, at room temperature
1 teaspoon vanilla extract
Vegetable oil, for frying 1/2 cup sugar 2 teaspoons ground cinnamon
1 teaspoon kosher salt Instructions: For the churros: In a large, heavy-bottomed saucepan, bring 1 cup water to a boil over medium-high heat. Add the butter, sugar and salt to the water and stir until the butter is melted, the sugar is dissolved and the mixture is returned to a rolling boil. Meanwhile, whisk together the flour and cinnamon in a medium bowl until combined. Turn off the heat. Using a heatsafe rubber spatula or wooden spoon, stir in the flour mixture until it\u2019s evenly saturated and coming together in a smooth ball. Transfer the mixture to a large bowl and let rest for 5 minutes.
Use the spatula to break up the dough into small pieces in the bowl and add the eggs and vanilla. Using a hand mixer on medium speed, work your way around the bowl incorporating the chunks of dough, egg and vanilla. The mixture will be lumpy at first. After 5 minutes of mixing, it should be evenly hydrated and smooth.
Transfer the mixture to a large pastry bag fitted with a 1/2-inch star tip. Note: A quart container or large cup is very useful to have standing by, since you will be picking up and putting down your pastry bag quite a bit.
For the coating: In a baking dish or large bowl, add the sugar, cinnamon and salt. This will be used to coat the churros, so make sure the vessel is large enough that a churro can lay flat in the sugar mixture.
To a large heavy-bottomed pot, add 1 1/2 to 2 inches of vegetable oil. Set over medium-high heat until a deep-frying thermometer registers 350 degrees F.
Reduce the heat to medium and using your pastry bag, pipe four 5-inch-long churros directly into the oil. Use kitchen shears or a paring knife to cut off the dough from the piping bag so that it will fall into the hot oil. (The churros should not feel crowded; the number you can cook at a time will vary depending on your pot size.) Cook until the outsides are dark golden brown and the insides are cooked through, 3 to 5 minutes on each side. The churros should be a dark golden color before you flip them. Periodically check your thermometer and increase or decrease the heat as needed to keep your oil at 350 degrees F.
When the churros are dark golden on both sides, lift them out with tongs and place on a rack to cool slightly and drain excess oil. While they are still warm, toss them in the cinnamon-sugar mixture so they have a nice even coating. Repeat with the remaining dough. Serve warm or at room temperature.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22576,"Malted Milk Fudge Nonstick cooking spray, for the pan 3 cups sugar 1 cup butter 1 cup heavy cream 2 teaspoons vanilla extract Pinch salt 1 cup milk chocolate chips 1 cup white chocolate chips One 7-ounce jar marshmallow cream, such as Fluff 1/4 cup malted milk powder, such as Ovaltine 1 cup malted milk balls, such as Whoppers, broken into pieces 1 pint vanilla ice cream, for serving Instructions: Grease a 9-by-13-inch pan lightly with cooking spray and then line it with parchment so that the paper hangs over all the sides (this will allow you to remove the fudge from the pan). Combine the sugar, butter, cream, vanilla and salt in a large saucepot over high heat. Bring to a boil and then cook until the mixture reaches 240 degrees F on a candy thermometer, about 4 minutes. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, mix the milk chocolate and white chocolate chips, marshmallow cream and malted milk powder. With the speed set to low, slowly pour in the boiling sugar mixture and paddle until well combined. Pour the fudge into the prepared pan; tap the pan to even out the fudge. Evenly sprinkle the broken malted milk balls over the top of the fudge and lightly press them down into the fudge. Chill the fudge until completely cooled, about 3 hours. Remove the fudge from the pan and cut it into squares. Serve with vanilla ice cream. Store any remaining fudge in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 22577,"Provencale Tomato Potato Stew 2 tablespoons olive oil 4 large cloves garlic, finely minced, or to taste 2 pounds firm, ripe tomatoes, cored and cut into 1-inch pieces 2 pounds (about 3 large) potatoes, peeled and cut into 1-inch pieces Salt and freshly ground black pepper 6 to 7 cups water 2 chicken bouillon cubes 3 sprigs fresh rosemary, or 1 1/2 teaspoons dried, crumbled 2 bay leaves 1 tablespoon minced fresh oregano, or 1 1/2 teaspoons dried, crumbled 1 teaspoon herbs de Provence 1 teaspoon lemon pepper seasoning 3 dried red chilies, or to taste (optional) 1/3 cup minced fresh parsley Lemon juice, to taste Instructions: In a large saucepan or casserole set over moderate heat, warm the oil until hot, add the garlic and cook, stirring, 1 minute. Add the tomatoes, potatoes and salt and pepper and cook, stirring occasionally, for 5 minutes. Add enough water to cover the vegetables, the bouillon cubes, herbs, lemon pepper, and chilies. Add salt and pepper to taste, bring to a boil and simmer, skimming and stirring occasionally, for 15 minutes or until vegetables are tender. Before serving, discard bay leaves and rosemary sprigs, stir in the parsley and season with the lemon juice. ","[Rhone Blends, Garnacha, Tempranillo, Barbera]" 22578,"Pork Medallions with Oatmeal Stout 4 pounds pork tenderloin, fat trimmed and silver skin removed 4 cups oatmeal stout or other dark beer 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 cup vegetable oil 4 large sweet potatoes, peeled and cut lengthwise into 1/8-inch thick slices 2 tablespoons unsalted butter 4 bunches mustard greens, rinsed 4 shallots, finely chopped 1/2 bunch fresh parsley, chopped 1 sprig fresh thyme 2 cups demi-glace Instructions: Slice the pork into 1/4-inch thick medallions (about 3 ounces each). Place the pork in a large shallow dish. Add 3 cups of the oatmeal stout, the salt and pepper. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight. Prepare the potatoes: Pour the oil into a deep-fat fryer or a heavy medium saucepan. Heat the oil over medium heat to 350 degrees F. Carefully add the potatoes, several slices at a time into the heated oil and cook for 4 minutes, until crispy. Using a slotted spoon or a French fry skimmer, remove the potatoes from the oil and place on paper towels to absorb any excess oil. Reserve and keep warm in a 300 degree oven. Remove the pork from the marinade; discard the marinade. Pat the pork dry with paper towels. In a large skillet, cook the pork in the butter over high heat for 2 minutes on each side, until brown. Remove the pork from the skillet. Reserve and keep warm. Reduce the heat to medium and add the mustard greens, shallots, parsley and thyme. Saute for 2 minutes, until wilted. Add the remaining 1 cup oatmeal stout to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Stir in the demi-glace and cook over medium to high heat about 5 minutes, until the liquid is reduced by half. To serve, arrange a bed of the mustard greens mixture in the center of each plate. Top with the pork medallions and fried sweet potatoes. ","[Pinot Noir, Cabernet Sauvignon, Syrah, Tempranillo]" 22579,"Galaxy Doughnuts 4 cups powdered sugar, plus more if needed 1/2 cup milk
2 tablespoons coconut oil
1 tablespoon vanilla extract
Purple, black, pink and blue gel food coloring, for coloring the icing 6 plain (unfrosted) doughnuts
Silver food-grade edible glitter, for sprinkling Instructions: In a bowl large enough to dip a doughnut into, whisk together the powdered sugar, milk, coconut oil and vanilla until smooth and silky. Adjust the powdered sugar until the icing is a thick liquid consistency but not too drippy. Add 2 drops of purple food coloring and mix to tint the base. Add 1 to 2 drops of each color and swirl the surface of the icing several times with a skewer or toothpick. Dip a doughnut on one side into the icing, letting the icing drip off for a moment before turning it over and placing it icing-side up on a wire rack set over a baking sheet. Continue with the remaining doughnuts. As the food coloring drops become muddled, scoop out the top layer of icing and add new color combinations. You will probably get 2 dips out of each swirl. Sprinkle the doughnuts with edible glitter and let dry. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22580,"Frittata, Fruit Stuffed Crepes, Mango and Arugula Salad with Balsamic Vinaigrette Dressing 2 cups mushrooms 1/2 cup onions 1/2 cup olives 1/2 cup cheddar cheese 1/2 cup olive oil plus 3 tablespoons Salt and pepper 5 eggs 1/2 cup flour 3/4 cup milk 1 tablespoon sugar 2 tablespoons melted butter Fruit of choice, for stuffing 1 mango 1 bunch arugula 1/2 red onion 1/2 cup balsamic vinegar Instructions: Slice the mushrooms, dice the onions, chop the olives and grate the cheese. In a non-stick skillet add the 3 tablespoons of olive oil and saute the onions then add the mushrooms. Cook until there is no moisture. Add salt, pepper and olives. Add the cheese and 4 eggs and lower the flame. Cook for 1 minute and put skillet in a 375 degree F preheated oven until the frittata sets. Mix 1 egg, the flour, milk, sugar and butter until well blended. Pour 2 tablespoons of the batter into a hot (not too hot) skillet that is slightly greased. Cook for about 30 seconds or until the crepe is golden brown, then flip and cook for about 15 seconds on the opposite side. Remove from the heat and stuff with fruit. Slice or dice the mango and the red onion. Put in a bowl with the arugula. Combine the balsamic vinegar, remaining 1/2 cup of olive oil, salt and pepper, shake well and pour over the salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 22581,"Geometric Rhubarb Tart 1 3/4 cups all-purpose flour 1/3 cup sugar Pinch salt 1/2 cup (1 stick) cold unsalted butter, cubed 1 large egg 4 stalks rhubarb (approximately 1 inch wide) 1 teaspoon sugar, for sprinkling 1/2 cup (1 stick) unsalted butter, softened 1/2 cup sugar 2 large eggs, room temperature 3/4 cup finely ground almond meal 1 tablespoon all-purpose flour 1 1/2 teaspoons vanilla extract Instructions: Preheat the oven to 375 degrees F. For the butter crust: Place the flour, sugar and salt into the well of a food processor and pulse a few times. Add the cold butter cubes and pulse until the mixture is fine and mealy. Add the egg and pulse, then run the food processor until the dough comes together.
Turn the dough out onto an 8-inch square tart pan and evenly press into the bottom and sides of the pan. Using a fork, prick the bottom of the crust all over to prevent bubbling. Par-bake for 12 to 15 minutes or until the crust has barely cooked through and is still pale. Remove from the oven and cool completely.
For the rhubarb: Trim both ends of each rhubarb stalk so it is 8 inches long. Slice each stalk in half lengthwise, keeping the sliced halves together. Slice each halved stalk into eight 1-inch squares. Slice each square in half to create triangles (128 pieces total). For the almond filling: Place the butter and sugar into a mixing bowl and beat together using an electric hand mixer until light and fluffy. Add the eggs and continue to mix together. Beat the almond meal, flour and vanilla into the butter mixture until fully incorporated. Pour the filling into the cooled crust and spread evenly using a spatula.
To assemble: Starting from the top left corner, take 4 triangles (top pieces) and arrange the pieces together to create a \frame\ with a diamond pattern in the center. Repeat until all top triangle pieces have been used, forming 16 \frames.\ Take the bottom triangle pieces and arrange them inside each \frame\ cut-side up, creating a diamond shape. Repeat until all of the rhubarb pieces have been used and the tart is filled.
Brush the top of the tart with a little bit of water and sprinkle with the sugar. Bake the tart for 25 to 30 minutes, until the filling has just cooked through, the top is bubbling and the crust is browned. Allow the tart to cool, about 1 hour. Remove the tart from the pan, slice and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22582,"Applesauce 6 apples, McIntosh preferred 1 cup water 1 tablespoon fresh lemon juice 1 teaspoon sugar 1/4 teaspoon cinnamon, optional Instructions: Peel and core apples and cut into quarters. Place them in an enamel sauce pan with the water and lemon juice then bring to a boil then turn the heat down slightly and simmer 30 minutes to break them down and get them to thicken. Take off the heat and stir in the sugar and cinnamon, if using. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 22583,"Pork with Mushrooms and Barley 1 cup quick-cooking barley 4 teaspoons Worcestershire sauce 4 teaspoons packed light brown sugar 1 large pork tenderloin (about 1 1/4 pounds), trimmed and cut into 3/4-inch chunks Kosher salt and freshly ground pepper 1 cup low-sodium chicken broth 2 teaspoons cornstarch 2 tablespoons vegetable oil 8 ounces cremini mushrooms, sliced 2 leeks (white and light green parts only), chopped 3 carrots, chopped Chopped fresh parsley, for topping Instructions: Cook the barley as the label directs. Cover and set aside. Meanwhile, whisk 1 tablespoon Worcestershire sauce with 2 teaspoons brown sugar in a medium bowl. Add the pork, season with salt and pepper and toss to coat. Whisk the chicken broth, cornstarch and the remaining 1 teaspoon Worcestershire sauce and 2 teaspoons brown sugar in a small bowl until smooth; set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the pork and cook, turning occasionally, until well browned, about 4 minutes. Remove to a plate. Wipe out the skillet and add the remaining 1 tablespoon vegetable oil. Add the mushrooms, leeks, carrots, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Return the pork to the skillet and add the broth mixture. Cook, stirring, until the sauce is slightly thickened, 1 to 2 minutes. Serve with the barley; top with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22584,"Summer Minestrone Soup 3 tablespoons unsalted butter 1 white onion, chopped 3 cloves garlic, minced 3 carrots, peeled and chopped 1 yellow squash, sliced 1 zucchini, sliced Dried oregano Chopped fresh basil Salt Pepper 6 cups chicken stock, heated 8 ounces pasta shells 2 tomatoes, diced 1 head broccoli, in florets Instructions: In soup pot melt butter and saute onion and garlic. Add carrots and cook until tender, about 10 minutes. Add squash and zucchini. Season with oregano, basil, salt and pepper. Add hot chicken stock and bring to a simmer. Add pasta, tomatoes and broccoli. Simmer until pasta is cooked through, about 5 minutes ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 22585,"Boston Lettuce with Vinaigrette 1 tablespoon white wine vinegar Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 large head Boston or other butter lettuce, cored, cleaned and dried (about 7 cups) Instructions: Combine the vinegar, salt, and pepper in a small bowl and mix until the salt dissolves. Drizzle in the oil as you stir, mixing until the vinegar and oil comes together in a smooth dressing. Tear the lettuce leaves into pieces and put all but a handful in a small salad bowl, then season with salt and pepper. Pour most of the vinaigrette over the lettuce (reserve a little to avoid overdressing) and toss, mixing thoroughly. Add the reserved lettuce, toss again, and then add more vinaigrette if the salad seems too dry. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 22586,"Peach Tarte Tatin 4 tablespoons unsalted butter 1/2 cup sugar Pinch of salt 3 large peaches, pitted and cut into 8 wedges each 1 frozen sheet puff pastry, thawed Instructions: Preheat the oven to 375? F. Melt the butter in a medium ovenproof nonstick skillet over medium-high heat. Stir in the sugar and salt until it looks like wet sand. Reduce the heat to medium and add the peaches. Cook, shaking the skillet, until the syrup is dark brown, 10 to 15 minutes. Meanwhile, trim the corners from the puff pastry to make a round. Remove the skillet from the heat and top the peaches with the puff pastry, tucking in the edges; cut three 2-inch slits into the top.
Bake until browned on top, about 30 minutes. Let cool 10 minutes in the skillet, then invert onto a rimmed serving plate. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 22587,"Grilled Tandoori-Style Lamb Skewers 1 teaspoon cumin powder 1 teaspoon garam masala Seeds from 3 cardamom pods (1/2 teaspoon ground in mortar and pestle) 1 teaspoon onion powder 3 tablespoons bottled minced garlic or 8 cloves minced 1 cup plain yogurt 2 tablespoons sweet paprika 3 tablespoons Indian curry powder 1/2 cup chopped cilantro leaves, plus leaves for garnish 2 teaspoons kosher salt or Hawaiian sea salt 2 teaspoons cracked black pepper 1 pound boneless leg of lamb, trimmed and cut into 1-inch cubes 4 to 5 scallions, cut into 1-inch pieces Basmati rice with cilantro (or orzo with spinach and butter), for serving Lime wedges and a side of raita (yogurt sauce with vegetables), for serving Instructions: Heat the cumin, garam masala and cardamom in a dry pan, over low heat, until fragrant, about 1 to 2 minutes. Add the onion powder and garlic then transfer the mixture to a bowl. Add the yogurt, paprika, curry powder, cilantro, salt and pepper.
Thread 4 cubes of lamb on each skewer, alternating with scallion pieces and leaving about 1/3 of the skewer as a handle. Arrange them in a shallow glass baking dish and pour the yogurt mixture over them, (turn to coat if needed). Allow to marinate for 1 hour to overnight, in the refrigerator. Brush the grill with an oiled paper towel and preheat it to medium-high. Arrange the skewers at angle for nice grill marks and grill 3 to 4 minutes per side for medium-rare, 5 to 6 minutes per side for medium. Transfer the skewers to a serving platter and garnish with lime wedges and cilantro.
Serve with basmati rice with cilantro or orzo with spinach and butter and a side of raita (yogurt sauce with vegetables), if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 22588,"Potato-Basil Frittata 8 tablespoons (1 stick) unsalted butter, divided 2 cups peeled and 1/2-inch diced Yukon Gold potatoes (1 pound) 8 extra-large eggs 15 ounces fresh ricotta cheese 3/4 pound Gruyere cheese, grated 1/3 cup whole milk 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 cup chopped fresh basil leaves 1/3 cup all-purpose flour 3/4 teaspoon baking powder Instructions: Preheat the oven to 350 degrees F. Melt 3 tablespoons of the butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and saute them for 10 to 15 minutes, until lightly browned and cooked through, turning often. Melt the remaining 5 tablespoons of butter in a small dish in the microwave. Meanwhile, whisk the eggs in a very large bowl, then stir in the ricotta, Gruyere, milk, melted butter, salt, pepper and basil. Combine the flour and baking powder in a small bowl and stir into the egg mixture. Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata for 50 to 60 minutes, until it is puffed and browned on top and a knife inserted in the middle comes out clean. Serve hot or warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 22589,"Grilled Chorizo-Stuffed Hasselback Pineapple 1 ripe pineapple 1 1/2 cups teriyaki sauce, such as Kikkoman? Teriyaki Marinade and Sauce 1 pound bulk fresh chorizo
1 English cucumber, halved and thinly sliced
1 Fresno cl, seeded and thinly sliced
Juice of 1 lime
1/2 red onion, thinly sliced
Warm cooked rice, for serving
Instructions: Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and 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.) Slice 1/2 inch off the bottom of the pineapple to remove the skin and make the bottom flat. Stand the pineapple on a cutting board, holding it from the top, and use a knife to slice away all the skin from the sides. Cut the pineapple in half lengthwise, starting at the crown and going straight down through the core to the bottom. Position one pineapple half core-side down on the cutting board and place a wooden spoon along each long side (this will prevent you from cutting all the way through the pineapple). Make vertical cuts in the pineapple every 1/4 inch, stopping when the knife hits the spoons. Repeat with the remaining pineapple half.
Transfer the pineapple halves to a 9-by-13-inch baking dish and pour 1 cup of the teriyaki sauce over them. Let sit for 10 minutes, flipping halfway through. Put a small bowl upside down on a work surface and lay one pineapple half over it, core-side down. Gently press the ends of the pineapple half down towards the work surface so the slits open and fan out a bit. Divide the chorizo in half and stuff each slit with some of the chorizo. Repeat with the remaining pineapple half and chorizo.
Put the pineapple halves core-side down on the indirect-heat side of the grill and cover the grill. Cook until the chorizo is golden brown and the pineapple halves are dark yellow and tender, 25 to 35 minutes. Brush with 1/4 cup of the teriyaki sauce and transfer to a cutting board.
Add the cucumber, cl, lime juice, onion and remaining 1/4 cup teriyaki sauce to a medium bowl and mix to combine.
Stand up each pineapple half on a cutting board, hold it firmly by the crown and slice down the length into pieces. Serve over rice with the cucumber salad.
","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 22590,"Tangerine and Herb Branzino Nonstick cooking spray Two 1 1/4-pound branzino, gutted and scaled (see Cook's Note) 1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tangerines or 2 small oranges
4 sprigs fresh oregano, plus 1/2 teaspoon chopped
4 sprigs fresh rosemary
1/4 cup plus 1 teaspoon extra-virgin olive oil 1/4 teaspoon Dijon mustard
Instructions: Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with nonstick cooking spray. Use paper towels to pat the whole fish dry. Score the skin of each branzino by making two shallow cuts on a slight diagonal on each side of the fish. Season each branzino inside and out with 1/2 teaspoon salt and 1/4 teaspoon pepper. Slice 1 tangerine crosswise into 8 rounds (discard any seeds). Halve and squeeze the other tangerine to get 1/4 cup juice. Stuff the cavity of each branzino with the sliced tangerine, oregano sprigs and rosemary sprigs. Close the belly slightly around the filling and tie loosely with a piece of butcher's string to help hold the filling inside. Heat a large, oven-safe skillet over medium-high heat. Add 2 tablespoons olive oil and swirl to coat the pan. Working one at a time, place the fish in the pan and allow it to sear for 3 minutes, pressing down gently to ensure even browning and crispness. Reduce the heat to medium and cook until the first side is golden-brown and crisp, 1 to 2 minutes longer, then flip the fish and repeat on the other side until the fish is golden-brown and crisp, about 4 minutes. Transfer the fish to the prepared baking sheet. Add 1 tablespoon olive oil to the pan and repeat with the other fish. Place the baking sheet in the oven and cook until the fish are cooked through and the flesh is flaky, about 8 minutes. Remove the fish from the oven and untie and discard the string. Let the fish to rest for 4 minutes. While the fish rests, in a small bowl whisk together the Dijon mustard, chopped oregano, tangerine juice, 1/4 teaspoon salt and 4 teaspoons olive oil. While the fish is still warm, drizzle the vinaigrette over the fish and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 22591,"Reuben Dog 6 Pastrami Dogs, recipe follows 6 tablespoons salted butter 6 Rye Split Top Hot Dog Buns, recipe follows 6 ounces gruyere, sliced or shredded 3/4 cup 1000 Island Dressing, recipe follows 3 cups Celebration Slaw, recipe follows 3 pounds beef short rib meat or chuck, cut into 1/2-inch cubes (at least 20-percent fat content) Ice, for placing in a bowl 1 1/4 cups ice water 1 1/2 tablespoons kosher salt 1 tablespoon powdered dextrose, or 2 teaspoons fine sugar 1 tablespoon ground pickling spice 1 tablespoon light brown sugar 1 1/4 teaspoons pink salt, such as InstaCure or Prague Powder 1, used for red color, or 2 tablespoons kosher salt 1 1/2 tablespoons crushed garlic 1 tablespoon coarsely ground toasted coriander seeds 1 tablespoon coarsely ground toasted black peppercorns 1/4 teaspoon ground juniper berries 2/3 cup nonfat milk powder or textured soy protein 1 tablespoon liquid smoke, use if poaching, not smoking, the dogs 3/4 cup rye flour 3/4 cup warm milk (110 degrees F) 1/4 cup onion, pulverized like an onion smoothie 3 tablespoons honey 2 tablespoons unsalted butter, at room temperature 1 tablespoon instant yeast 3 cups bread flour or all-purpose flour, plus more as needed 3/4 cup warm water (110 degrees F) 1 tablespoon caraway seeds, slightly smashed 2 teaspoons kosher salt Nonstick spray 1 egg white 1 cup Garlic Mayo, recipe follows 1/2 cup chopped garlic dill pickles 1/4 cup ketchup 3 tablespoons chili sauce, such as Heinz 2 teaspoons Worcestershire sauce 1 teaspoon fresh lemon juice Salt 2 teaspoons fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon kosher salt 2 cloves garlic, chopped 2 large egg yolks 1 cup extra-virgin olive oil 1/2 cup Garlic Mayo, recipe above 2 tablespoons Creole mustard, such as Zatarain's 2 tablespoons light brown sugar 2 tablespoons apple cider vinegar 1 tablespoon fresh lemon juice 1 tablespoon minced fresh scallion 2 teaspoons buttermilk 1 teaspoon kosher salt 1/2 teaspoon hot sauce, such as Crystal or Frank's 1/4 teaspoon freshly ground black pepper 1/2 small jalapeno pepper, minced but not deseeded 4 cups store-bought coleslaw mix 1 fresh jalapeno, seeded and julienned Instructions: Preheat a flattop griddle or barbeque grill to medium heat. Cook the Pastrami Dogs on the griddle or grill until the skin becomes very taught and slightly charred, without splitting. If the juice spills out, so does the fun.
Spread the salted butter on each side of the Rye Split Top Hot Dog Buns evenly.
Split the buns slightly, keeping the bottom intact. Divide the gruyere evenly inside the bun. Try to keep the gruyere on both sides; this is easier to do with slices, but you don't often find sliced gruyere. And gruyere is so, so good.
Grill both sides of the buns until you get that \grilled cheese\ look: perfectly golden brown. Put the dogs in the buns. Top each dog with 1 tablespoon of the 1000 Island Dressing and the Celebration Slaw. Be blown away by the awesomeness that is the Reuben Dog. Arrange the meat in a single layer on a plastic-lined sheet tray or in a re-sealable plastic bag. Place the meat in the freezer until the meat is partially but not totally frozen, 30 to 45 minutes. I call this the semifreddo stage.
Set a bowl within a larger bowl full of ice. Grind the meat through the largest grinding plate of the meat grinder into the non-ice bowl. Combine the ground meat with the ice water, kosher salt, dextrose, pickling spice, brown sugar and pink salt. Place the meat mixture in a re-sealable plastic bag and cure for 24 to 48 hours.
Spread the meat onto a plastic-lined sheet pan. Place the meat in the freezer until the mixture is very stiff (semifreddo again), about 30 minutes.
Set a bowl within a larger bowl full of ice. Grind the meat mixture and garlic together using the smallest plate of a meat grinder into the non-ice bowl.
Mix the meat in the bowl of a stand mixer with a chilled paddle attachment until the mixture looks like stiff dough, several minutes. The temperature of the meat should be below 35 degrees F at this point.
Add the coriander, peppercorns and juniper berries. Add the milk powder and mix, about 2 minutes. Add the liquid smoke if poaching, not smoking, the dogs.
Boil a small pot of water to 200 degrees F. Test the meat: create a small meatball wrapped in plastic wrap. Boil the meatball until it reaches 140 degrees F internally, about 10 minutes. Taste the meatball to see if more seasoning is needed. The texture should be firm and springy, like a good hot dog. If the meatball is crumbly, you may need to start over. Sorry.
Return the meat to a re-sealable plastic bag and refrigerate until stuffing time or begin stuffing straight away. Stuff the meat into the hog casings, and create links by tying off the casings with the butcher's twine.
Preheat a smoker or charcoal grill with a cover between 180 to 200 degrees F. Smoke the links in the smoker or grill until they reach an internal temperature of 150 degrees F, 2 to 2 1/2 hours.
If smoking on a grill, place the links on one side of the grill and place approximately twenty pieces of charcoal on the other side of the grill. The grill is ready to smoke when the lit charcoal is no longer ablaze. Monitor your grill carefully. If the internal temperature of the grill or smoker gets too high the links will cook too quickly. Alternatively, the links can be poached in 200 degrees F water until the internal temperature of the links are 150 degrees F.
Transfer the links to an ice bath and chill until the internal temperature is about 100 degrees F. Combine the rye flour, milk, onion, honey, unsalted butter and yeast in the bowl of a stand mixer using the dough hook. Allow to rest, 5 to 10 minutes. The mixture may not bubble much but it should start to swell slightly.
Add 2 1/2 cups of the bread flour, the water and caraway seeds. Mix slowly at first and then on medium speed. Add 1/2 cup more of the bread flour and the salt. The dough should come together and have a tacky but not too sticky consistency. Add more of the bread flour, as needed, to get the dough where it just pulls away from the sides of the bowl. Continue mixing until the dough looks smooth, about 5 minutes.
Preheat the oven to 350 degrees F. Turn the oven off 3 minutes after reaching the temperature. Spray the inside of a bowl with nonstick spray. Place the dough in the bowl and cover tightly with plastic wrap. Place the bowl in the turned-off oven. Allow the dough to rise until doubled in bulk, about 1 hour.
After the dough rises, remove the bowl from the oven. Preheat the oven to 350 degrees F.
Punch the dough and transfer to a work space. Separate the dough into 13 pieces, about 3 ounces each, using a bench knife. Use both your hands to roll the dough into tight, uniform balls. Make sure there are no air pockets in the middle of your dough balls.
Roll each ball into 7-inch cylinders using both hands and rolling from the middle out. Make sure the cylinders are even in length or your buns will be wonky. Keep whatever dough you are not immediately working with covered loosely with plastic.
Line a 15-inch-long, or longer, sheet pan with parchment paper or cover well in nonstick spray. Place each dough cylinder side-by-side up the center of the sheet pan, leaving 1/2-inch space between each one. Cover the pan with plastic and allow to rise until the cylinders are touching, about 15 minutes.
Remove the plastic wrap. Combine 1 tablespoon water with the egg white and brush this mixture in an even coat all over the dough. Allow the dough to rise, about 15 minutes.
Bake the dough until the buns are nicely golden brown on top and 190 degrees F in the center, rotating the pan halfway through the baking time, about 20 minutes total. Allow the buns to rest in the pan, 10 to 15 minutes.
Transfer the buns in one piece (that's very important) to a cooling rack to prevent soggy-bottom buns and cool, about 30 minutes.
Transfer the buns to a cutting surface. Slice down the center of each tube of dough using a serrated knife (this is the cool part). You will lose half a tube on each end, hence yielding only 12 buns and 2 awesome slices of rye bread that you will eat immediately. The place where the tubes meet is now the center of the bun. They should split naturally but you can use a serrated knife to help them, if you choose.
Now you have a beautiful bread wall that you can butter and toast. Wrap the buns in plastic or a re-sealable plastic bag until ready to use. Freeze the buns immediately if you will not be using them the same day. Combine the Garlic Mayo, pickles, ketchup, chili sauce, Worcestershire, lemon juice and sprinkle with salt. Mix until a homogenous consistency is reached. Combine the lemon juice, mustard, salt, garlic and egg yolks in a blender or food processor. Blend on medium speed until the mixture is smooth. Slowly drizzle in the olive oil until emulsified. You will hear a \slapping\ sound from the blender or food processor when the oil starts to emulsify. Blend the mixture until all of the oil is incorporated; the consistency should be that of a heavy mayonnaise. Use the mayo immediately or refrigerate and keep for up to a month.
This recipe can also be made by combining 1 cup store-bought mayo, 1 clove crushed garlic and a squeeze of fresh lemon juice. Combine the Garlic Mayo, Creole mustard, light brown sugar, apple cider vinegar, lemon juice, scallion, buttermilk, salt, hot sauce, black pepper and jalapenos in a medium mixing bowl. Whisk the ingredients until incorporated. Set aside. Any of this mixture that you do not used can be stored in the refrigerator, up to 2 weeks.
Toss the coleslaw, jalapenos and Garlic Mayo mixture to desired creaminess in a large mixing bowl, about 6 tablespoons Garlic Mayo mixture to 4 cups coleslaw. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 22592,"Pancake Batter 10 cups all-purpose flour
1/2 cup sugar
3 tablespoons baking powder
3 tablespoons baking soda 1 teaspoon kosher salt
12 cups buttermilk
7 eggs
3/4 cup olive oil
Instructions: Combine the flour, sugar, baking powder, baking soda and kosher salt in a mixing bowl. In another mixing bowl whisk together the buttermilk and eggs. Combine the two mixtures and whisk until smooth, some small lumps are acceptable. Then whisk in the olive oil. Keep refrigerated until ready for use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22593,"Grilled Vegetables with Collard Green Pesto 1/4 teaspoon kosher salt, plus more for the cooking water 2 cups chopped collard greens
2 cloves garlic
3 tablespoons grated Parmesan 2 tablespoons fresh basil
3 tablespoons pecans (about a handful)
1 teaspoon lemon zest plus 2 teaspoons fresh lemon juice
1/4 teaspoon crushed red pepper
1/2 cup olive oil
1/2 pound asparagus, trimmed 1 red bell pepper, sliced
1 yellow squash (8 ounces), cut into planks 1 large zucchini (12 ounces), cut into planks
Lemon zest, for garnish, optional
Instructions: For the collard green pesto: Bring a pot of salted water to a boil. Add the collard greens and cook until the collards are bright green and tender, about 2 minutes. Drain the collards and plunge in an ice water bath to stop cooking. Drain. With the motor running, drop the garlic through the chute of a food processor and process until minced. Remove the lid and add the collards, cheese, basil, pecans, lemon zest, crushed red pepper and salt. Pulse until finely chopped. Pour the oil through the chute and process until the desired consistency is reached. Add the lemon juice. Add 2 tablespoons water, 1 tablespoon at a time, to thin the pesto if necessary. For the vegetables: Toss the asparagus, pepper, squash and zucchini with half of the pesto. Heat a grill or grill pan to medium-high heat. Grill the vegetables until browned and tender, 5 to 7 minutes. Transfer to a serving platter and drizzle with the remaining pesto. Garnish with the lemon zest, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 22594,"Eggs Benedict 3 egg yolks Juice of 2 whole lemons 2 sticks butter, melted and slightly cooled Dash of salt Cayenne pepper 4 whole eggs 2 English muffins, split, toasted and buttered 4 slices Canadian bacon, warmed in a skillet Dash of paprika Instructions: Add the egg yolks to a blender or a food processor. Add in the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender and add in a little salt and cayenne. Whip it again until combined. Set this aside for a minute. Next, poach an egg by gently cracking an egg into simmering, slightly bubbling water. Leave the egg alone for 2 to 2 1/2 minutes, and then remove it with a slotted spoon and carefully place it on a plate. Repeat with the remaining eggs. To serve, place a buttered, toasted English muffin half on a plate. Top the English muffin with a warm slice of Canadian bacon. Place the warm poached egg on top. And then drizzle on some warm hollandaise. Sprinkle a little paprika on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22595,"Italian Tuna Salad 3 tablespoons mayonnaise 1 tablespoon capers, chopped
1 tablespoon sweet pickle relish
1 1/2 teaspoons Dijon mustard
2 slices jarred sweet and hot cherry peppers, chopped
2 slices jarred sweet and hot cherry peppers, chopped 1 to 3 kalamata or nicoise olives, pitted and chopped
1 hard-boiled egg, chopped
One 7-ounce jar Italian tuna packed in oil, drained
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
White bread, such as Wonder Bread, crusts removed and quartered, for serving
Sesame crackers, for serving Instructions: In a bowl combine the mayo, capers, relish, mustard, peppers, olives, eggs and tuna. Mix to combine. Season with salt and pepper. Serve on the quartered white bread and the sesame crackers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 22596,"Rose Fondue 1 clove garlic 3 cups Emmental cheese, grated 3 cups Fontina cheese, grated 1 tablespoon cornstarch 2 cups rose wine 1 teaspoon lemon juice 2 1/2 tablespoons kirsch Black pepper to taste Instructions: Cut the garlic clove in half lengthwise and rub the inside of the pot with one of the halves. Save the remaining half for another use, or discard. In a medium bowl, combine the cheeses. Sprinkle the cornstarch on top of the cheeses and toss to mix; reserve. In a medium heavy saucepan over medium heat, combine the wine and lemon juice. When the liquid simmers, add the cheeses. Continue to cook, stirring, until the cheeses melt. Stir in the remaining ingredients. Taste for seasoning. Pour into a heated fondue pot. Serve fondue with cooked sausages such as kielbasa, cubed French bread, raw vegetables, or cooked potatoes. If you have time, wrap thin slices of proscuitto around fresh sage leaves and fresh basil leaves for delicious Italian-inspired \dip.\ Accompany fondue with cornichons and pickled pearl onions. These are not dipped but serve as a complement to fondue's richness.; ","[Champagne, Pinot Grigio, Sauvignon Blanc, Riesling]" 22597,"Brioche Croutons 1 (12-ounce) brioche bread or challah 2 tablespoons good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 6 to 8 cups of croutons. Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 22598,"Lobster Flambe 1 cup vodka Salt 2 tablespoons olive oil 1 cup chopped onion 2 tablespoons minced garlic Freshly ground black pepper 2 (1 1/2-pound) lobsters, cooked, meat removed from the shell, and cut into 1 1/2-inch pieces Instructions: Heat a large saute pan over medium-high heat. When the pan is hot, add the olive oil. Add the onions and saute until translucent, about 4 minutes. Add the garlic and cook for 1 minute. Season with freshly ground black pepper. Add the cooked lobster meat and saute quickly, just to heat up the meat. Remove the pan from the heat and carefully add the vodka. Return the pan to the heat, ignite the alcohol, and cook until the alcohol burns off and the flames die out. Keep the pan moving throughout this process so nothing burns. Season with salt and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 22599,"Oatmeal-Banana Parfaits 3/4 cup all-purpose flour 2 1-ounce packets plain instant oatmeal (about cup) 1/3 cup ground walnuts 1/3 cup sugar Salt 1 stick unsalted butter 2 ounces semisweet chocolate, finely chopped 1 1/2 cups heavy cream 1 1-ounce packet plain instant oatmeal (about cup) 1/3 cup sugar Salt 1 teaspoon vanilla extract 1/4 teaspoon freshly grated nutmeg 2 bananas, thinly sliced Instructions: Make the bark: Preheat the oven to 350. Combine the flour, oatmeal, walnuts, sugar and a pinch of salt in a bowl. Melt the butter in a pot over medium heat and cook until light brown, 6 minutes. Stir into the dry ingredients. Press the dough into the bottom of a 9-inch springform pan. Bake until golden brown, 30 minutes. Remove the crust from the oven and sprinkle with the chocolate; let stand until soft, then spread with the back of a spoon. Refrigerate the bark until firm, 30 minutes. Break into pieces. Make the oatmeal cream: Fill a large bowl with ice. Microwave 3/4 cup cream until simmering, 45 seconds. Puree with the oatmeal, sugar, a pinch of salt, vanilla and nutmeg in a blender. Transfer to a bowl and place over the ice; whisk until cool and thick. In another bowl, whisk the remaining 3/4 cup cream until soft peaks form; fold in the oatmeal puree. Layer the oatmeal cream, bananas and crushed bark in 4 parfait glasses ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 22600,"Mini Caprese Salad 1 lemon, juiced 1 small clove garlic, grated or minced 1 cup basil leaves, about 20 leaves, plus a few for garnish 1/3 cup extra-virgin olive oil 1 pint heirloom cherry tomatoes, multi colored if available, halved 1 cup bocconcini (bite-sized fresh mozzarella balls), drained, halved Salt and freshly ground black pepper Instructions: Combine lemon juice, garlic, basil in food processor or blender, process and stream in extra-virgin olive oil to form a smooth dressing. Combine tomatoes, cheese and dressing in a bowl and season with salt and pepper, to taste. Garnish with a few torn basil leaves. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 22601,"Chicken Broccoli Casserole Nonstick cooking spray or butter, for the baking dish 4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 medium head broccoli, cut into small florets 2 cups cooked white rice
One 10-ounce can condensed cream of chicken soup
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
10 ounces Cheddar, grated (about 2 1/2 cups) Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter. Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred. Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes. Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22602,"Ginger Cake: Bolo do Gengibre 4 cups sifted all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon freshly grated nutmeg 1/4 pound (1 stick) plus 3 tablespoons unsalted butter, at room temperature 2/3 cup shortening 1 2/3 cups sugar 1/3 cup light molasses or dark corn syrup 5 large eggs, separated 1/3 cup sweet Madeira (recommended: Malmsey or Boal) 1 cup milk Instructions: Preheat the oven to moderately slow (325 degrees F.) Sift together the flour, baking soda, baking powder, and spices onto a piece of wax paper and set aside. Cream together the butter, shortening and sugar until fluffy-light. Add the molasses and cream well; beat in the eggs yolks, 1 at a time. Combine the Madeira and the milk. Add the sifted dry ingredients to the creamed mixture alternately with the combined liquids, beginning and ending with the dry ingredients. Beat the egg whites to soft peaks and fold gently into the batter but thoroughly. Pour the batter into a well-greased and floured 10-inch tube pan and bake about 1 hour and 15 minutes or until the cake beings to pull from the sides of the pan and feels springy to the touch. Cool the cake right-side up in its pan on a wire rack 10 minutes; loosen with a spatula then the cake out of the rack, remove the pan, and cool to room temperature before cutting. Serve plain, or frost if you like with your favorite butter cream to which you have added about 1 tablespoon of Madeira wine and 2 to 3 tablespoons of chopped preserved ginger. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 22603,"Figs in a Blanket 4 large eggs 1 1/2 cups milk 1 teaspoon vanilla extract Pinch of salt 1/2 cup chopped dried figs, stems removed 1/2 cup chopped dried apricots 1/2 cup chopped pecans or walnuts 2 tablespoons granulated sugar 1 teaspoon ground cinnamon 8 1/2-inch-thick slices white sandwich bread 5 tablespoons unsalted butter, plus more as needed 1/2 cup packed dark brown sugar Instructions: Preheat the oven to 350 degrees F and line a baking sheet with foil. Whisk the eggs, milk, vanilla and salt in a shallow dish. Combine the dried figs, dried apricots, nuts, granulated sugar and cinnamon in a small bowl and toss to combine. Dip 4 of the bread slices in the egg mixture, then transfer to a clean surface. Top each slice with one-quarter of the fruit-nut mixture, then dip the remaining bread slices in the egg mixture and press on top to make 4 sandwiches. Melt 1 tablespoon butter in a large skillet over medium-high heat. Working in batches, cook the sandwiches until golden brown, about 4 minutes per side, adding more butter to the skillet as needed. Transfer the sandwiches to the prepared baking sheet and bake until puffy and cooked through, 7 to 8 minutes. Meanwhile, wipe out the skillet. Add the brown sugar, the remaining 4 tablespoons butter and 3 tablespoons water; cook over medium heat, stirring, until the sugar dissolves, about 3 minutes. Cut each sandwich in half and drizzle with the brown sugar sauce. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 22604,"Sauteed Wild Mushrooms with Spinach 2 teaspoons olive oil 1/4 cup minced shallots 3 cloves garlic, minced 4 cups mixed wild mushrooms (any combination of shiitake, porcini, chanterelle, oyster, portobello, and cremini) 3 tablespoons dry sherry wine 1 1/2 tablespoons reduced-sodium soy sauce Two 10-ounce bags fresh spinach Instructions: Heat oil in a large skillet over medium heat. Add shallots and garlic and saute 1 minute. Add mushrooms and cook 3 to 5 minutes, until mushrooms are tender. Add sherry and soy sauce and bring to a simmer. Add spinach (add spinach in batches if necessary), and simmer 1 to 2 minutes, until spinach wilts, turning frequently. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22605,"Coriander Crusted Tuna 1 teaspoon grated coriander seed 1 teaspoon grated cumin seed 1 teaspoon grated star anise 2 tablespoons olive oil 4 tablespoons butter 1/2 minced yellow onion 1/4 large diced red onion 3 cups white or green cabbage 1/4 large diced red pepper 1/4 large diced yellow pepper 1/4 large diced green pepper 1 1/2 cups orange juice Salt and pepper to taste 1 cup lobster stock 6 ounces sushi grade tuna 3 tablespoon whole coriander seeds 1 tablespoon star anise Pinch salt and pepper Instructions: Toast spices in saute pan over high heat until aromatic, then grind in a coffee mill. Heat olive oil and butter, then saute minced onions and ground spices. Add cabbage, spices, and diced peppers and cook until tender. Add orange juice and salt and pepper. Let simmer, then add lobster stock and reduce. Dredge tuna in coriander crust. Pan sear to to temperature. In a bowl, place cabbage then top with seared tuna. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 22606,"Chocolate Dipped Hazelnut Shortbread 1 cup husked hazelnuts 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 8 tablespoons (1 stick) butter, room temperature 1/3 cup sugar 1 egg 1 teaspoon vanilla extract 4 ounces good-quality semisweet chocolate Instructions: Preheat oven to 350 degrees F. Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool. Lower oven to 325 degrees F. Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside. Beat butter and sugar together with a wooden spoon until smooth. Beat in egg and vanilla. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout. Form into approximately 1-inch by 2-inch long cookies and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks. In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden. Serves: 12; Calories: 242; Total Fat:17 grams; Saturated Fat: 7 grams; Protein: 4 grams; Total carbohydrates: 21 grams; Sugar: 12 grams; Fiber: 2 grams; Cholesterol: 38 milligrams; Sodium: 124 milligrams ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 22607,"Homemade Ricotta 6 cups whole milk 2 cups heavy cream 3 tablespoons distilled white vinegar 1 teaspoon kosher salt Big vat finishing oil Rustic Italian bread, for serving 1 clove garlic Instructions: In a medium saucepan, combine the milk, heavy cream, vinegar and salt. Place the pan over a medium heat and slowly bring the milk mixture to a simmer. Simmer the milk mixture for 1 to 2 minutes, you will see curds begin to form. Line a mesh strainer with several layers of damp cheesecloth. Gently pour the curds and whey through into the strainer and let drain for 15 minutes. Gather the cheesecloth together and gently squeeze some of the excess liquid from the ricotta. Transfer the ricotta to a serving dish and drizzle with big fat finishing oil. Preheat the grill or broiler. While the ricotta is draining, slice the bread into 1/2-inch thick slices. Toast the bread on the grill or in the broiler on both sides. Swipe the garlic 2 times on each piece of toast and drizzle each toast with big fat finishing oil. Serve the ricotta and grilled bread. The ricotta is best served a little warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 22608,"BBQ Chicken Pizza 2 chicken breast halves, boneless and skinless, trimmed 2 tablespoons paprika 1 tablespoon dark brown sugar 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground cumin 1 teaspoon kosher salt 1/2 teaspoon chili powder 1/4 teaspoon freshly cracked black pepper 1 dried ancho cl 1 dried chipotle cl 1 dried New Mexico or California cl 1 tablespoon canola oil 1/2 cup diced white onion 2 cloves garlic, chopped Kosher salt and freshly cracked black pepper 1/2 cup bourbon 1 1/2 cups ketchup 3 tablespoons apricot preserves 2 tablespoons dark brown sugar 2 tablespoons molasses Flour, for dusting 1 ball store-bought pizza dough (about 10 ounces) 1/2 cup finely sliced red onion 5 ounces triple-creme cheese, sliced, such as Cowgirl Creamery's Mt. Tam 1/4 cup lightly packed fresh cilantro leaves Instructions: For the chicken and rub: Butterfly the chicken breast halves. Combine the paprika, brown gsugar, granulated garlic, granulated onion, cumin, salt, chili powder and pepper in a resealable plastic bag and shake well to mix everything together. Add the chicken breasts and shake again to coat them evenly. Set aside in the fridge for at least 30 minutes to marinate while you prepare everything else. Preheat a grill to high heat. For the BBQ sauce: Take the dried chiles, tear them up, discard the stems and seeds and place in a small bowl. Pour boiling water over them and let sit for 5 to 10 minutes to re-hydrate. Drain and discard the water. In a medium saucepan, add the canola oil, onions and garlic. Sweat over medium heat until the onions are very soft and fragrant, about 8 minutes. Season with salt and pepper. Add the chiles and bourbon and simmer for 1 minute to let some of the alcohol burn off. Add the ketchup, preserves, brown sugar and molasses and simmer for 10 minutes to let the flavors come together. Puree and set aside. Remove the chicken from the marinade and cook on the hot grill, 5 to 7 minutes per side to get some color. Remove and allow to cool. Slice on the bias into pieces. For the pizza. Dust a bench (or pizza peel if you have one) liberally with flour. Take the ball of pizza dough and press out into a disk, working it gently from the inside out. Continue to work and stretch the dough out until you have about a 12-inch circle. The crust should be nice and thin, about 1/8-inch thick. Set on a floured surface and press gently to flatten. Spread the BBQ sauce on the pizza in a very even, thin layer. Leave a border as desired around the edges. Top with the shaved red onion, slices of BBQ chicken and slices of cheese. Dot the top with extra patches of BBQ sauce. Slide the pizza into a hot pizza oven and bake until the crust is bubbly and charred around the edges, 12 to 14 minutes. (If baking at home, set a pizza stone in an oven at 500 degrees F to warm up for 1 hour). When done, remove from the oven and scatter the top with fresh cilantro leaves. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 22609,"Chicken Saltimbocca 6 (3-ounce) chicken cutlets, pounded to evenly flatten Salt and freshly ground black pepper 6 paper-thin slices prosciutto 1 (10-ounce) box frozen chopped spinach, thawed 3 tablespoons olive oil 1/4 cup grated Parmesan 1 (14-ounce) can low-salt chicken broth 2 tablespoons fresh lemon juice Instructions: Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet. Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat. Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick. Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately. ","[Barolo, Barbaresco, Chianti, Rioja]" 22610,"Johnny's Impossible Tawdry Mexican Wedding Cookies 1 3/4 cups walnut pieces 2 1/2 cups all-purpose flour 1 cup tapioca starch (tapioca flour) 1/4 teaspoon salt 3 sticks butter, cut into pieces, room temperature 1 cup sugar 2 tablespoons grade A dark amber maple syrup 1 teaspoon vanilla extract 2 cups confectioners' sugar Instructions: Pulse the walnuts in a food processor until the consistency of coarse cornmeal (twenty 2 second pulses). In a separate bowl, sift together the flour, tapioca and salt. In the bowl of a stand mixer or in a large bowl, using an electric hand mixer, add the butter and sugar and blend until smooth. Stir in the maple syrup and vanilla. Add the dry ingredients in thirds, using the paddle attachment on your mixer, at slow speed. Once the mixture has pulled together, mix at a slightly higher speed to fully incorporate the ingredients. Finally, add the walnuts and mix briefly to combine. Roll the dough into ball, flatten into a disk, wrap in plastic wrap, and chill for 1/2 hour. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Measure 1 tablespoon of the dough into your hand, roll into a log with tapered ends and shape into a crescent. Repeat with remaining dough. Arrange the cookies, about 1-inch apart, on the baking sheets. Bake just until the bottom edges start to turn golden, about 14 to 16 minutes. Remove from the oven and cool on the cookie sheets for 10 minutes, then transfer to a rack until completely cool, about 20 minutes. Put the confectioners' sugar in a shallow bowl, and dredge the cookies, 1 at a time, tapping off excess sugar. Daisy's Variation: Add 1 teaspoon of good quality cinnamon, and 1 cup of mini morsels (recommended, Nestle's) to the dough. You can also flavor the confectioners' sugar by sifting it with 2 tablespoons of cocoa powder, for wonderful results. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22611,"Sizzling Saigon Crepes 2 cups rice flour 1/2 cup unsweetened coconut milk 2 1/3 cups water 1 1/2 teaspoons ground turmeric 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon curry powder (Recommended: Vietnamese GoldenBells brand) 3 scallions cut into thin rings 4 tablespoons vegetable oil 1/4 yellow onion, thinly sliced (1/2 cup) 4 ounces pork shoulder or chicken breast, thinly sliced 12 medium raw shrimp, peeled and deveined 4 cups bean sprouts 2 cups sliced white mushrooms, lightly Sauteed and drained 1 cup Vietnamese Dipping Sauce, recipe follows 3 Thai bird chiles or 1 serrano cl, or to taste 1 clove garlic, sliced 3 tablespoons sugar 2/3 cup warm water 1 1/2 tablespoon fresh lime juice 5 tablespoons fish sauce 2 tablespoons finely shredded carrots for garnish, optional Instructions: Make the batter: place the rice flour, coconut milk, water, turmeric, sugar, salt, curry powder and scallions in a bowl and stir well to blend. Set aside. Make the filling: Heat 1 tablespoon of the oil in a large nonstick skillet over high heat. Add 1/4 each of the onion, the pork and the shrimp and stir until fragrant, about 15 seconds. Whisk the batter well, and ladle about 2/3 cup into the pan. Swirl so the batter completely covers the surface. Neatly pile about 1 cup bean sprouts and 1/2 cup mushrooms on one side of the crepe, closer to the center than to the edge. Reduce the heat slightly, cover the pan and cook until the edges pull away from the sides of the pan, about 5 minutes. Reduce the heat to low. Uncover and cook until the crepe is crisp and the pork and shrimp are done, another 2 to 3 minutes. Slip a spatula under the crepe to check on the bottom of the crepe. If it?s not brown, cook for another 1 to 2 minutes. Lift the side of the crepe without the bean sprouts and mushrooms and fold it over the covered side of the crepe. Using a spatula, gently slide the crepe onto a large plate. Wipe the pan clean and make the remaining crepes in the same way. Be sure to oil the pan before beginning the next crepe. To serve, place the crepes, Vietnamese Dipping Sauce and some lettuces, mustard leaves, and herbs on the table. To eat, tear a piece of the banh xeo and wrap the lettuce or mustard leaves and herbs. Roll into a packet, then dip into the sauce and eat. Cut the chiles into thin rings. Remove one-third of the chiles and set aside for garnish. Place the remaining chiles, garlic, and sugar into a mortar and pound into a coarse, wet paste. Transfer to a small bowl and add the water, lime juice, and fish sauce. Stir well to dissolve. Add the reserved chiles and carrots. Set aside for 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22612,"Mary's Grilled Cheese Sandwich with Pepper Jack and Bacon Oil 2 slices soft white bread 2 teaspoons bacon flavored oil 2 slices pepper jack cheese Instructions: Brush both sides of both slices of bread with the bacon oil. Place the cheese on top of one slice and top with the other slice of bread. Heat a griddle on top of the stove over medium-high heat. Place the sandwich on the griddle and grill for about 1 minute on each side, or until the bread is golden brown and the cheese is melted. Slice the sandwich into 8 small serving pieces. ","[Chardonnay, Sauvignon Blanc, Zinfandel]" 22613,"Four Cheese Ravioli 1 (2 pound) package of four cheese ravioli 12 fresh cherry tomatoes 1/2 package frozen spinach 1 tablespoon olive oil 1 tablespoon butter Salt and pepper 1 handful freshly grated Asiago cheese Instructions: In a large stockpot, boil the ravioli as per instructions on the box. Wash and split 12 cherry tomatoes then set aside. Remove about half of the spinach from the box and set aside. When the ravioli are done, strain and set aside. Place the thawed spinach in the stockpot with the tomatoes add the olive oil and butter. Return to a medium hear, stir and add the ravioli to the pot. Cook for an additional 2 minutes, season with salt and fresh pepper and top with freshly grated Asiago cheese. ","[Chardonnay, Barolo, GSM Blend, Tempranillo]" 22614,"Creme Anglaise 1 gallon heavy cream 3 1/2 cups sugar 24 egg yolks 1/4 cup vanilla Instructions: Beat cream in sauce pot but do no boil. In mixing bowl, combine egg yolks and sugar. Gradually pour heated cream into bowl with yolks. Mix well with whip. Pour mixture back into pot. On low heat, stir constantly. When sauce coats spoon, remove from heat. Strain and add vanilla. Chill. ","[Chardonnay, Riesling, Gewrztraminer]" 22615,"Braised Veal Shoulder 1 veal shoulder 2 tablespoon paprika 2 tablespoon ground chipotle powder 1 tablespoon cinnamon 1 tablespoon ground cumin 4 ounces butter 2 Vidalia onions, cut into large dice 2 organic carrots, cut into large dice 1 bulb celery root, cut into large dice 4 ounces flour 3 quarts chicken stock 3 quarts whole milk Instructions: Dry rub veal shoulder with spices and let sit in the refrigerator for 24 hours. Preheat oven to 325 degrees F. Heat butter in roasting pan over medium heat. Add veal shoulder and brown on all sides. Remove from pan. Add vegetables and cook until tender. Add flour to make roux. Whisk in your liquid and add veal shoulder. Bring to simmer on top of stove and cover with foil. Cook in the oven for 3 hours. Remove veal and puree sauce until smooth. Slice veal and coat with sauce to serve. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 22616,"Tiramisu Affogato 2 cups heavy cream 1/2 cup plus 2 tablespoons granulated sugar
2 teaspoons vanilla extract
8 ounces cream cheese
1 tablespoon instant espresso powder 4 teaspoons bourbon whiskey 4 cups espresso (1 cup cold, 2 to 3 cups hot) One 7-ounce package hard ladyfingers (about 24) 2 pints vanilla bean ice cream
Instructions: In a stand mixer with the whip attachment, whip the cream with 1/4 cup of the sugar and 1 teaspoon of the vanilla extract until soft peak form. Do not whip the cream too stiff; it needs to still be soft when you fold it into the cream cheese. Transfer the whipped cream to a medium bowl and refrigerate. Switch the stand mixer to the paddle attachment and, in the same bowl, beat the cream cheese, the remaining 1/4 cup sugar and 1 teaspoon vanilla extract, and the 1 tablespoon instant espresso until smooth and well combined. Fold the whipped cream into the cream cheese mixture and set aside. In a shallow bowl, mix the 2 tablespoons sugar with the bourbon and 1 cup cold espresso until the sugar is dissolved. Dip each ladyfinger on each side into the espresso mixture. Line the entire bottom of an 8-by-8-inch cake pan with an even layer of the ladyfingers. Top with half of the cream mixture, spreading it evenly across the top. Repeat with another layer of the dipped ladyfingers and then the remaining cream mixture. Cover with plastic wrap and chill for 2 to 3 hours or overnight. When the tiramisu is chilled, spoon an eighth of it into the bottom of a shallow bowl, and top with a scoop of vanilla cream. Top with some hot espresso and serve immediately. Repeat for the remaining servings. ","[Barolo, Chianti, Rioja, Syrah]

" 22617,"Spiked Hot Chocolate 2 cups heavy cream 2 cups whole milk 7 ounces dark chocolate 2 cinnamon sticks 1 tablespoon honey 1 tablespoon brown sugar 2 teaspoons vanilla extract 1/4 cup dark rum Instructions: In a medium saucepan, heat the heavy cream and milk over medium-low heat. Chop the chocolate into small pieces and add it to the milk mixture, whisking constantly. Still whisking, add the cinnamon sticks, honey and brown sugar. Once the chocolate has completely melted, remove from the heat and add the vanilla and rum. Continue to whisk until a slight froth begins to form and everything is heated through. When ready to serve, remove the cinnamon sticks. ","[Rhone Blends, Port, Sherry]" 22618,"Dirty Risotto 5 cups reduced-sodium chicken broth 2 tablespoons butter 2 ounces pancetta, chopped 1 link (about 6 ounces) spicy Italian sausage, casing removed 3/4 cup finely chopped onion 1 cup chopped red bell pepper 4 ounces button mushrooms, coarsely chopped 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/2 cups Arborio rice or medium-grain white rice 3/4 cup dry white wine 1/2 cup freshly grated Parmesan 1 tablespoon chopped fresh Italian parsley leaves Instructions: In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat. In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 22619,"Cranberry, Orange and Prosecco 2 cups/500 ml cranberries 1 cup/250 ml sugar 2 oranges 1 bottle prosecco Instructions: In a saucepan, cook the cranberries with the sugar until they render some juice, about 5 minutes. Let cool to room temperature. On a work surface, use a knife to cut the peel from the oranges. Cut between the membranes and divide into sections (supremes). When ready to serve, pour a spoonful of the cranberry mixture in a glass with a few orange supremes. Top with prosecco. ","[Prosecco, Pinot Grigio, Sauvignon Blanc]" 22620,"Smoked Fish Salad \Michele
1 tablespoon very fine julienne of fresh ginger 3 tablespoons vegetable or nut oil 1 tablespoon or more fresh lemon juice 1 teaspoon capers, salt packed and rinsed 8 ounces curly spinach, stemmed, washed and cut into 1 by 3 inch strips 1/2 Haas avocado 1/4 pound smoked sturgeon or smoked sable 4 ounces smoked Nova Scotia salmon Instructions: Bring some water to a boil and blanch the ginger until tender; drain and dry; set aside. In a mixing bowl combine oil, lemon juice, capers, salt and pepper. Just before serving, toss the spinach with most of the vinaigrette, reserving some for avocadoes. Peel avocado and slice into 3 by 1 inch pieces. Toss avocado with remaining dressing. Set dressed spinach in the middle of each dinner plate. Place avocado slices in a crown around spinach. Place the pieces of smoked fish, alternating the sable with the salmon, around avocado. Garnish spinach with julienned ginger. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 22621,"Fried Cheese Ravioli with Tomato Pepper Relish and Artichoke Caper Dip 1 teaspoon lemon juice Vegetable oil, for frying 1 (9-ounce) package 4 cheese ravioli 1 cup roasted red peppers, drained and finely chopped 1 diced Roma tomato 1 tablespoon brown sugar 1 teaspoon balsamic vinegar 1 (6-ounce) jar marinated artichoke hearts, drained and finely chopped 2 teaspoons capers 2 teaspoons mayonnaise 2 tablespoons sour cream 1 tablespoon grated Parmesan Instructions: In a straight-sided skillet, heat 2-inches of oil, over medium-high heat. Oil is ready when the tip of a wooden skewer is inserted and the oil bubbles around it. When oil is ready, carefully fry ravioli until golden brown, about 1 minute per side. Drain on a paper towel-lined plate.
For Tomato Pepper Relish: In small bowl, combine red peppers and tomatoes. Stir in brown sugar and balsamic vinegar; set aside.
For Artichoke Caper Dip: In small bowl, combine artichoke hearts, capers, mayonnaise, sour cream, parmesan cheese, and lemon juice; set aside.
Serve ravioli hot with Tomato Pepper Relish and Artichoke Caper Dip.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 22622,"Kung Pao Chicken 1 tablespoon plus 2 teaspoons soy sauce 1 tablespoon plus 2 teaspoons Chinese rice wine or dry sherry 3 1/2 teaspoons cornstarch 1 1/4 pounds skinless, boneless chicken breasts, cut into small chunks 1 tablespoon sugar 1 1/2 teaspoons Asian chili oil or sesame oil 3 tablespoons peanut oil 3 cloves garlic, thinly sliced 1 1 1/2-inch piece ginger, peeled and thinly sliced 2 bunches scallions (whites cut into 1/2-inch pieces, greens sliced) 4 cups precut stir-fry vegetables 1/2 cup cocktail peanuts Cooked rice, for serving (optional) Instructions: Mix 1 tablespoon soy sauce and 2 teaspoons each rice wine, cornstarch and water in a medium bowl. Add the chicken and toss; cover and refrigerate until ready to use. Whisk the remaining 2 teaspoons soy sauce, 1 tablespoon rice wine and 1 1/2 teaspoons cornstarch, the sugar, chili oil and 2 tablespoons water in a small bowl. Heat 2 tablespoons peanut oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry 30 seconds. Transfer to a plate. Heat the remaining 1 tablespoon peanut oil in the skillet. Add the garlic, ginger, scallion whites and precut vegetables; stir-fry until the vegetables are crisp-tender, 5 minutes. Add the chicken and peanuts and stir-fry until the chicken is cooked through, 3 to 5 minutes. Stir the soy sauce-chili oil mixture, add to the skillet and cook until the sauce thickens, 30 seconds. Serve over rice and top with the scallion greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22623,"Lapin Farci Provencale 1 (3 pound) rabbit, ribcage, saddle, and backbone removed, skin left intact, tenderloin reserved, kidneys and liver minced 1 piece (1 pound) smoked bacon, rind removed, cut into long 1/2-inch square strips 1/4 cup brandy Freshly ground salt Freshly ground pepper 1 teaspoon thyme 1 pound veal tenderloin, minced 1 pound pork tenderloin, minced 2 eggs 2 cloves garlic, crushed 3 tablespoons chopped parsley 2 teaspoons thyme 1/4 cup clarified butter Instructions: Combine rabbit tenderloin, bacon strips, brandy, salt and pepper, and thyme. Marinate for at least 1 and up to 12 hours. Preheat oven to 350 degrees F. Combine veal, pork and rabbit liver and kidneys with eggs. Season with salt and pepper, garlic, parsley and thyme. Strain brandy out of marinating bacon and add to stuffing, beating well. Stuff 1/2 of forcemeat tightly into rabbit cavity, keeping a 2-inch clearance at either end. Lay rabbit tenderloin and bacon strips on top and cover with remaining stuffing. Truss or pin rabbit together. Tie rabbit loosely with string every 2 inches, since the stuffing will expand during roasting. Place rabbit in roasting pan, coat with clarified butter and roast for 1 1/2 hours. To serve, remove pins and string and cut rabbit into 2-inch thick slices, like a terrine. Cut shoulders and haunch in two and serve on a bed of buttered noodles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22624,"Marlborough Pudding 2 large fresh apples or 1 cup applesauce* 1 lemon, juiced and zested 1 cup sugar (use only 1/3 cup if applesauce is used) 1/2 package puff pastry dough (1 sheet) 3 eggs 1/2 cup butter Instructions: Preheat oven to 400 degrees F. If using fresh apples: squeeze the lemon and grate peel into large bowl. Grate apples into lemon juice and toss to coat apples to prevent darkening. Pour sugar over fruit and mix well. Line deep, 8-inch pie plate with puff pastry. Beat eggs until light. Cream butter until soft and add eggs, blending well. Stir butter and egg mixture into sweetened fruit and spoon into pie plate. Bake 15 minutes at 400 degrees F. Reduce heat to 350 degrees F and bake 45 minutes more or until a knife inserted in the center comes out clean. Cool before serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 22625,"Double Dipped Almond French Toast W/ Fresh Strawberries and Bananas 6- 1/2 inch thick pieces of brioche or challah bread 3 cups milk 1 teaspoon vanilla extract 1/4 cup maple syrup 4 eggs Pinch cinnamon and nutmeg 1/2 cup sliced almonds Seasonal fruit 1/4 cup chocolate chips Powdered sugar 1 stick sweet butter Instructions: Mix the first 6 ingredients together in a large shallow bowl. Slice the strawberries and set them aside. Heat up the skillet and put a nice amount of butter on it so it is nicely coated. Dip the bread in the milk batter and then dip it into the nuts and then dip the bread in the battter again and then put it right into the hot skillet and cook for a couple of minutes or until it's golden brown then flip and repeat for all pieces, try to keep warm. Place french toast on a plate and place sliced strawberries, bananas or other seasonal fruit on top. sprinkle with powdered sugar and/or chocolate chips. Serve with maple syrup; ","[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 Ziti with Meat Sauce 8 oz ziti pasta 1 lb ground beef 1 onion, chopped 2 cloves garlic, minced 1 cup marin" 22626,"Smothered Pork Chops 4 bone-in pork chops, 1 to 1 1/2 inches thick Kosher salt and freshly ground black pepper 1/3 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 cup olive oil
1 medium yellow onion, thinly sliced
1 clove garlic, minced
2 cups chicken broth
Instructions: Place the pork chops one at a time in a plastic bag or between 2 sheets of plastic wrap. Use a meat mallet to pound the pork chops to about 1/2 inch thick. Generously season each side of the pork chops with salt and pepper. In a shallow dish, combine the flour, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of the pork chops in the flour mixture, shaking off any excess. Reserve the flour mixture. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook about 3 minutes per side; remove and set aside. Add the onions and reduce the heat to medium. Cook until translucent and tender, 7 to 8 minutes. Add the garlic and cook an additional minute. Stir in the reserved flour mixture and cook, stirring, about 3 minutes. Whisk in the chicken broth and bring to a low boil. Return the chops to the skillet and spoon the sauce over them. Reduce the temperature to low, cover and cook 5 minutes. Remove the lid and continue to cook until the liquid thickens, about 5 minutes.
Serve the chops with the onion gravy spooned on top. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 22627,"Lemon Poppy Seed Waffles 2 cups Fiber One Complete pancake mix (from 28.3-oz box) 2 tablespoons sugar 1 tablespoon poppy seed 1 cup cold water 1 tablespoon grated lemon peel 4 cups fresh lemon juice 2 containers (6 oz each) Yoplait Light Fat Free lemon cream pie or very vanilla yogurt Fresh fruit, if desired Instructions: Heat waffle maker. Grease with vegetable oil or shortening. In medium bowl, stir pancake mix, sugar, poppy seed, water, lemon peel and lemon juice with fork or wire whisk until smooth. Pour batter onto center of waffle maker. Bake about 5 minutes or until steaming stops. Serve waffles topped with yogurt and fruit. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22628,"Cajun Filets Two 8- to 10-ounce beef tenderloin steaks (about 1 1/2 inches thick) 2 to 3 tablespoons Worcestershire sauce 3 tablespoons Cajun Select Steak Seasoning, recipe follows 2 tablespoons granulated garlic
2 tablespoons paprika
2 tablespoons kosher salt 1 tablespoon cayenne pepper 1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
1 tablespoon turmeric 1 teaspoon dried basil
1 teaspoon ground celery seed 1 teaspoon dried oregano
Instructions: Preheat a grill for cooking over medium-high heat. Add the steaks to a large plate and drizzle with the Worcestershire. Heavily season the tops and bottoms of the steaks with the Cajun Select Steak Seasoning. This will form a nice crust. Grill the steaks to desired doneness, 6 minutes per side for medium-rare (125 degrees F). Let rest 5 minutes before serving. Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, turmeric, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 22629,"Kimchi Crab Spring Rolls 1/2 cup/125ml sugar 1/4 cup/60ml rice vinegar 2 tablespoons/30ml fish sauce 2 tablespoons/15ml finely chopped peeled fresh ginger 2 tablespoons/15ml soy sauce 1 clove garlic, minced Juice of 1 lime 3 eggs, beaten Salt and pepper Canola oil, for the skillet 1 pound/450g snow crab 12 spring roll wrappers 2 scallions, julienned 1 carrot, julienned 1 celery rib, julienned 1 1/2 cups/375ml Chuck's Kimchi, recipe follows 1 bunch fresh cilantro, chopped Canola oil, for frying 1/4 cup/60ml salt 1 large napa cabbage, cut into big chunks 1/4 cup/60ml rice flour or all-purpose flour 2 tablespoons/30ml sugar 1/2 cup/125ml red pepper powder 3 cloves garlic, minced One 1-inch piece (2 1/2cm) fresh ginger, peeled 1 stalk lemongrass, tough parts discarded and inner stalk minced 1 onion, chopped 1/4 cup/60ml chopped fresh chives 1/4 cup/60ml fish sauce 2 tablespoons/30ml soy sauce 5 scallions, minced 2 to 3 large cucumbers, cubed Instructions: For the dipping sauce: Combine 1/2 cup (125ml) water, the sugar, vinegar, fish sauce, ginger, soy sauce, garlic and lime juice in a small saucepan. Bring to a simmer over medium heat and cook until it thickens a bit, about 5 minutes. Let cool. For the thin omelet: Sprinkle the eggs with salt and pepper. Heat a nonstick skillet over medium-low heat and coat with a small amount of oil. Use a paper towel to spread it around and wipe up any excess oil. Add a little of the beaten egg and rapidly swirl it around until it coats the bottom. Cook over low heat just until the egg is set, 15 to 30 seconds. It's done when the edges are dry and the top is just about cooked. Loosen up the edges of the omelet with a spatula, then flip the pan upside down onto a plate. The omelet should flop out like a crepe. Continue with the remaining egg. Roll up the omelets and cut into thin strips. Set aside. For the spring rolls: Remove the crabmeat from the shells. (You can reserve the shells in a freezer bag for making stock). Lay a spring roll wrapper on a work surface so you have a diamond shape. Arrange some scallions, carrot, celery and kimchi in a rectangle in the center of the diamond. Add some of the omelet and spoon over some kimchi. Top with a spoonful of crabmeat and some cilantro. Dip your finger in water and spread a small amount around the edge of the wrapper. Fold in the two sides of the wrapper, then fold the top down and the bottom up to enclose the filling. Cover each roll with damp paper towels as you finish. Heat the canola oil in a deep fryer to 375 degrees F. Fry the spring rolls, turning them once or twice, until golden and crisp. Transfer to paper towels to drain. Serve the spring rolls with the dipping sauce. Dissolve the salt in 12 cups (3 liters) cold water. Add the cabbage and refrigerate for 4 hours. Rinse the cabbage thoroughly under cold running water at least 3 times. Pat dry. Bring 1 1/2 cups (375ml) water to a simmer in a skillet over medium-high heat. Add the flour and whisk for 3 minutes. Add the sugar and continue to cook, whisking, for 1 minute more. Pulse the red pepper powder, garlic, ginger, lemongrass and onion in a food processor. Add the flour mixture and pulse to combine. Set the kimchi paste aside. Combine the brined cabbage, chives, fish sauce, soy sauce, scallions and cucumbers in a large bowl. Stir in the kimchi paste. Refrigerate until ready to use. You can eat the kimchi fresh, right after making it, or wait 24 hours until it has fermented. Yield: About 8 cups (2 liters). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 22630,"Coffee Toffee Crunch Bars Nonstick cooking spray 11.28 ounces (320 grams) praline paste 6.35 ounces (180 grams) white chocolate pistoles 4 cups (340 grams) feuilletine 1 1/2 cups (340 grams) crushed toffee candy pieces, such as Heath Toffee Bar 17 ounces (482 grams) milk chocolate pistoles 3.6 sheets (9 grams total) silver leaf gelatin 1 1/2 cups (360 grams) milk 2 tablespoons (27 grams) coffee extract 1 1/2 teaspoons (5 grams) kosher salt 3 1/2 cups (642 grams) heavy cream 6 ounces (170 grams) white chocolate pistoles 1 teaspoon (5 grams) glucose syrup 2.25 sheets (6 grams) silver leaf gelatin 1 cup (200 grams) heavy cream 1/2 cup (100 grams) whole milk Instructions: For the base: Line a baking sheet with parchment and put a 15-by-11-inch ring mold on top. Spray the parchment and ring mold with cooking spray. Melt the praline paste and white chocolate in a heatproof bowl set over (but not touching) a saucepan of simmering water, stirring to combine. Fold in the feuilletine. Spread evenly on the bottom of the prepared ring mold. Sprinkle the crushed toffee pieces over the crust. Refrigerate until firm, about 1 hour. For the mousse: Put the milk chocolate in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes. Bring the milk, coffee extract, salt and bloomed gelatin to a boil in a medium saucepan. Puree with an immersion blender until smooth, then strain through a fine mesh sieve over the milk chocolate. Let sit for 5 minutes, then stir with a rubber spatula to combine. Allow to cool to 90 degrees F on an instant-read thermometer. Meanwhile, whip the cream by hand or with an electric mixer on medium speed until it holds a ribbon on the surface when the whisk is lifted. Fold the whipped cream into the chocolate mixture in 3 additions. Pour over the feuilletine base and smooth evenly with an offset spatula. Allow to set, about 45 minutes, then wrap with plastic wrap and freeze the layered base overnight. For the cremeaux: Put the white chocolate and glucose syrup in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes. Bring the cream, milk and bloomed gelatin to a boil in a large saucepan. Strain through a fine mesh sieve over the white chocolate and glucose. Let sit for 2 minutes, then stir with a rubber spatula to combine. Press plastic wrap directly on the surface so it doesn\u2019t form a skin and cover the bowl with another piece of plastic wrap and refrigerate overnight. Flip the frozen layered base over (still in the ring mold), peel off the parchment and place on another parchment-lined baking sheet. Run a hot knife around the edges of the layered base and lift the ring mold to remove. Let sit at room temperature until it can be cut, 15 to 20 minutes and no more than 30 minutes. Test by touching the center with your fingertip. If it leaves a fingerprint, it\u2019s ready to cut. Cut into 1-by-4-inch inch bars (or whatever size you want). Whip the cremeux to stiff peaks with an electric mixer on medium-high speed and place in a piping bag with a small plain round or star pastry tip. Pipe the cremeux in small dollops or rosettes on top of each bar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22631,"Bacon Fat Basted Steak One 1-pound New York strip steak (about 1 inch thick) Kosher salt and freshly ground black pepper 3 sprigs fresh rosemary 2 cloves garlic, crushed very flat 3 tablespoons strained bacon fat Flaky salt, for serving Instructions: Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with kosher salt and pepper on all sides. Stand the steak up on the strip of fat in the skillet and hold it with tongs until the fat renders and the skillet is slick, about 2 minutes.
Place the steak flat in the skillet and sear until deep brown on one side, 4 to 5 minutes. Turn and cook the other side until starting to brown, 2 to 3 more minutes. Reduce the heat to low. Add the rosemary and garlic to the skillet and spoon the bacon fat over the steak. Continue cooking, tilting the skillet every so often and spooning the bacon fat up over the top of the steak, until a thermometer inserted sideways into the thickest part registers 120 degrees F for medium rare, about 1 minute.
Transfer to a cutting board and let rest 10 minutes. Slice the steak against the grain. To serve, spoon the rosemary-infused bacon fat over the slices and sprinkle with flaky salt.
","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 22632,"Russian Dressing Slaw 1/4 cup ketchup 1/4 cup mayonnaise 1 tablespoon red wine vinegar 1 teaspoon celery seeds 1 teaspoon hot smoked paprika Kosher salt and freshly ground black pepper 1/2 head green cabbage, finely shredded 1 medium carrot, peeled and shredded 6 green onions, green and pale green parts only, thinly sliced 3 tablespoons grated Spanish onion Instructions: Whisk together the ketchup, mayonnaise, vinegar, celery seeds, paprika, and some salt and pepper. Put the cabbage, carrot, green onions and Spanish onions in a large bowl; season with salt and pepper, and toss to combine. Pour the dressing over the vegetables and toss again. Cover and refrigerate for at least 30 minutes and up to 8 hours.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22633,"Poaching Pate a Choux to Form Gnocchi 1 recipe Basic Pate a Choux Instructions: Because you will need to cook the gnocchi quickly once the batter is ready, do the following before you begin making the pate a choux. Bring a large stockpot of salted water to a boil and reduce to a simmer. Have a large bowl of iced water nearby. Make choux paste according to directions. Fill a pastry bag with large plain tip #8 with batter. Holding pastry bag in over simmering water, gently squeeze out dough, slicing into one inch lengths with a paring knife. Working in 4 batches of about 20 pieces, cook gnocchi at a slow simmer, stirring occasionally, until they start to puff, about 5 minutes. They should resemble floating corks. To test for doneness, remove a dumpling and cut in half. The center should have tiny holes. With a slotted spoon, transfer gnocchi to the bowl of iced water to chill. Drain well in a colander. Can be stored in refrigerator for up to two days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22634,"Grande Caffe Latte 2 (1 1/4-ounce) shots espresso, hot 12 ounces milk, steamed to 150 degrees Instructions: First, pour both espresso shots into the bottom of a cup. Add steamed milk until cup is 3/4 full, holding back the foam. Top off the drink with velvet foam from steamed milk. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 22635,"Chili Sans Beans 1 teaspoon vegetable oil 1 1/2 pounds ground sirloin 1 pound Mexican-style chorizo, such as El Supremo brand 1 onion, diced 1 to 2 tablespoons chili powder 1 to 2 tablespoons ground cumin 1 teaspoon paprika Kosher salt and freshly ground black pepper 1 stout beer 1 tablespoon hot sauce One 14.5-ounce can crushed tomatoes 1 cup chicken stock Instructions: In a large Dutch oven, heat the oil over medium heat. Add the beef and chorizo and smoosh down. Start breaking up the chunks with a wooden spoon and let sear until the beef is no longer pink, about 5 minutes.
Remove the meat from the pot and leave the fat. Then add the onions, chili powder, cumin, paprika and season with salt and pepper. Cook until the onions are soft, 7 to 8 minutes. Deglaze with the beer. Cook until the alcohol smell subsides, 3 to 4 minutes. Add the hot sauce, tomatoes, stock and the reserved meat. Simmer until thickened, stirring frequently, about 20 minutes. Adjust seasoning. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 22636,"Fried Olives with Labne 1/4 cup tomato paste 1/3 cup cayenne 1/4 cup ground caraway 1/4 cup ground cumin 1/4 cup sweet paprika 2 tablespoons kosher salt Fried Olives: Canola oil, for frying 1/2 cup all-purpose flour 1 large red bell pepper, seeded 2 1/4 cups canola oil 1 large egg, beaten 1 cup panko breadcrumbs 2 cups black olives, drained and pitted Labne: 1 quart plain yogurt 1 tablespoon kosher salt Harissa Oil: 10 cloves garlic Instructions: For the labne: Mix together the yogurt and salt in a large bowl. Line a mesh sieve with 3 layers of cheesecloth and set it over a medium bowl. Pour the yogurt onto the cheesecloth and leave to drain overnight in the refrigerator. You'll need 1/4 cup of the labne for the recipe. For the harissa oil: Combine the garlic, bell pepper, 1 cup of the oil, and the tomato paste in a food processor and pulse until nearly smooth. Add the cayenne, caraway, cumin, paprika and salt. With the motor running, slowly drizzle in 1/4 cup of the oil. Process until the harissa is completely pureed and all the ingredients are thoroughly combined. Makes about 2 1/2 cups of harissa. Mix 3/4 cup of the harissa with the remaining 1 cup canola oil to make the harissa oil. For the fried olives: Line up three medium bowls. Add the flour to the first, the egg to the second and the panko to the third. Working in small batches, with the help of a slotted spoon, toss a handful of the olives in the flour. Lift, shake off excess flour and quickly dip the olives in the egg mixture. Dredge them in the panko, shake off excess and add the olives to the egg mixture a second time. Dredge once again in the panko, shaking the olives around to coat evenly. Shake off excess and transfer to an airtight container until ready to use. (The olives can be breaded up to a day in advance.) In a deep skillet or medium pot, heat 1 1/2 to 2 inches of oil to 375 degrees F. Fry the breaded olives until golden brown, about one minute. Drain on paper towels. Serve the fried olives piping hot with labne drizzled with harissa oil on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 22637,"Bunny Cut-out Cookie Bouquet 2 (18-ounce) store-bought sugar cookie dough rolls 1/2 teaspoon bubblegum extract 1 1/2 cups all-purpose flour, plus more for dusting 1 1/2 pounds confectioners? sugar Food coloring, various colors Water Star-shaped dragees Chocolate candy sprinkles Sanding sugar Instructions: To make the cookies: In a large mixing bowl, combine the sugar cookie dough, bubblegum extract, and 1 1/2 cups flour. Divide the dough in half, form into balls, and cover with plastic wrap. Refrigerate for 1 hour.
Remove the dough balls from the refrigerator and unwrap. On a lightly floured board, roll the dough out to 1/2-inch thickness. Cut out bunny-shaped cookies with the cookie cutter.
Place the cookies on an ungreased cookie sheet. Carefully insert the wooden cookie sticks into the cookies, far enough to hold the cookie, but not so far as it comes out the other end. Place the cookie sheet in the refrigerator and chill for 1 hour.
Preheat the oven to 375 degrees F.
Bake the chilled cookies for 15 to 18 minutes, or until golden brown. Remove from the oven and cool on the cookie sheet for 5 minutes. Transfer to cooling racks. Allow cookies to cool completely before decorating. To decorate: Create the border icing by combining 1/2 pound confectioners? sugar with a drop of food coloring, then gradually adding enough water until the mixture is thick but still squeezable. With a piping bag, create a thin border around the perimeter of each cookie. Create the center icing by combining 1 pound confectioners? sugar with at least 1/2 cup of water, adding enough to create a thinner consistency. After the border icing has hardened, pipe the center icing onto the middle of the cookie to fill the surface within each cookie. Complete each cookie with a star-shaped dragee for the \eye\ and 4 chocolate sprinkles for the \whiskers.\ Sprinkle generously with sanding sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22638,"Bourbon Cider Sipper 1 cup light brown sugar 1 tablespoon whole cloves 1 1/2 ounces bourbon 1/2 ounce fresh lemon juice 1/2 ounce clove simple syrup 1 1/2 ounces hard cider Apple slice studded with a few whole cloves, for garnish, optional Instructions: For the clove simple syrup: Combine the brown sugar, cloves and 1 cup water in a pan and heat until the sugar is dissolved. Allow to cool and sit for 2 to 3 hours; strain off the cloves before using. (Store any remaining syrup in a sealed jar, refrigerated, for up to 1 week.) For the cocktail: Add the bourbon, lemon juice and clove simple syrup to a shaker and add ice. Shake vigorously and pour into a highball glass. Top with hard cider--and if you're feeling fancy--garnish with an apple slice studded with a few whole cloves. That part is optional though. As are pants. ","[Bourbon, Apple Cider, Brandy]" 22639,"Florida Chocolate-Dipped Coconut Patties 1 1/4 cups confectioners' sugar 2 ounces (1/2 stick) unsalted butter, cut into small pieces 1 egg white 1/8 teaspoon salt 1 1/4 cups (5 ounces) unsweetened coconut, packed, plus additional for rolling patties 1 1/2 teaspoons vanilla extract 4 ounces semisweet or milk chocolate, cut into small pieces* Instructions: Make the coconut filling: In a medium heatproof bowl set over a pan of simmering water, whisk together the confectioners' sugar, butter, egg white, and salt until very liquid and warm to the touch, about 10 minutes. Remove from the heat and, with a spoon, stir in the coconut and vanilla until well combined. Cover with plastic wrap and refrigerate for 1 to 2 hours, up to overnight. When ready to coat the coconut, in a small heatproof bowl set over a pan of simmering water melt the chocolate. When almost melted, turn off the heat and let the chocolate continue to melt completely, stirring occasionally. Keep the bowl over the warm water. Form the balls: Line a small tray with parchment paper. Using a scant ounce of the coconut mixture, roll into a small ball and place on the parchment-lined tray. Repeat with the remaining mixture, forming 18 balls. Arrange 18 paper or foil minicups on the tray. Place additional coconut in a shallow pan or bowl. Gently place 1 of the balls into the warm melted chocolate and, using 2 forks, roll the ball in the chocolate until well coated. Lift (do not pierce) the coated coconut ball with one of the forks, allowing some of the chocolate to drip back into the bowl. Roll in the additional grated coconut, if desired, and carefully place in 1 of the prepared cups. Repeat with the remaining coconut balls and melted chocolate. Refrigerate until the chocolate has hardened and use as desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22640,"Barack Obama Pizza Burger 1 head garlic 1 stick unsalted butter, softened 2 tablespoons chopped fresh parsley
1 teaspoon champagne vinegar
Kosher salt 6 8-ounce Angus beef patties Kosher salt and freshly ground pepper 1/2 cup marinara sauce, plus more for serving 12 thin slices fresh mozzarella cheese (about 8 ounces) 6 crusty rolls, such as ciabatta, kaiser or Portuguese, halved 1/2 cup chopped fresh basil Instructions: Preheat the oven to 350.
Make the butter: Remove the papery outer layer from the head of garlic and slice off the top to expose the cloves slightly. Wrap the garlic in foil and roast in the oven until soft, about 45 minutes. Cool slightly, then squeeze the roasted pulp into a bowl. Whip with the butter, parsley, vinegar and 1/2 teaspoon salt; set aside.
Remove the papery outer layer from the head of garlic and slice off the top to expose the cloves slightly. Wrap the garlic in foil and roast in the oven until soft, about 45 minutes. Cool slightly, then squeeze the roasted pulp into a bowl. Whip with the butter, parsley, vinegar and 1/2 teaspoon salt; set aside.
Make the burgers: Preheat a grill or grill pan to medium-high. Season the beef patties generously with salt and pepper and grill, about 3 minutes per side for medium-rare, turning once.
Move the burgers to the cooler side of the grill (or reduce the heat on the stove) and top each with some marinara sauce and 2 slices cheese. Spread the cut sides of each roll with some of the garlic butter and place facedown on the grill. Cover and cook until the cheese melts and the buns are toasted, 1 to 2 minutes. Place a burger on each roll bottom; add some chopped basil and the roll top. Serve with more marinara sauce, if desired.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 22641,"Pigs in a Wreath 4 chicken-apple sausages, such as Aidells Two 8-ounce cans refrigerated crescent rolls
1 large egg, lightly beaten
1 cup sour cream
1/2 cup finely grated Parmesan
3 tablespoons whole-grain mustard
2 tablespoons chopped chives
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 375 degrees F. Place parchment paper on a baking sheet and then place an 8-inch cake pan in the center to use as a guide for making the wreath. Cut each sausage in half lengthwise, then cut each half into 3 pieces. Cut the crescent rolls in half from the tip of the triangle to the center of the bottom (see Cook's Note). Roll up each sausage piece in a crescent roll piece. Arrange the rolled sausages around the cake pan flat-side down and touching one another. Remove the cake pan. Egg wash the tops of the rolled sausages to help them stick them together. Bake the wreath until the dough is golden brown and puffed, 20 to 25 minutes. Let the wreath cool slightly. Meanwhile, make the Parmesan mustard dip: Mix the sour cream, Parmesan, mustard and chives together in a small bowl until well combined. Season with salt and pepper. Slowly push the wreath off the parchment and onto a serving platter. Serve with the dip in the center. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22642,"Apple Zeppole with Cinnamon Whipped Cream 1 large apple, peeled and grated (about 1 1/2 cups) 1/4 cup sugar 1 stick butter 1/4 teaspoon salt 1/2 cup water 1 cup flour 4 eggs 1 cup whipping cream 2 tablespoons confectioners' sugar, plus more for dusting 1 teaspoon cinnamon Olive oil for frying Instructions: In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return the pan to medium heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, one at a time, incorporating each egg completely before adding the next. Beat until smooth. Add the grated apple and stir to combine. If not frying immediately, cover with plastic wrap and reserve in the refrigerator. Combine the whipping cream, 2 tablespoons confectioners' sugar, and cinnamon in a medium bowl. Whip until medium soft peaks form. Transfer the whipping cream to a serving dish. Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F. Using a small ice-cream scooper or 2 small spoons, carefully drop about a rounded tablespoon of the dough into the hot olive oil. Turn the zeppole once or twice, and cook until golden and puffed up, about 4 minutes. Fry the zeppole in batches so as not to overcrowd the pan. Drain on paper towels. Transfer the zeppole to a serving dish and sprinkle with powdered sugar using a small sieve. Serve with the cinnamon whipped cream alongside for dipping. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 22643,"Stuffed Vegetables 18 small Roma tomatoes 1 medium onion, finely diced 2 garlic cloves, finely chopped 3 tablespoons olive oil 2 eggs, well beaten 1 tablespoon fresh thyme leaves 7 ounces fresh white bread crumbs 2 ounces butter, melted 2 ounces Parmesan, freshly grated Salt and pepper Instructions: If necessary, cut small vegetables in half. Hollow out the vegetables or pieces to make space for stuffing. If using eggplants, sprinkle them with salt and leave to drain for 20 minutes; rinse, drain and dry. Blanch other vegetables briefly in boiling salted water to start the softening process and to fix their colors. Preheat oven to 350 degrees. Fry the onion and garlic gently in the oil until softened, then allow to cool slightly. Mix the egg with the thyme and bread crumbs and season well with salt and pepper. Add the onion and mix well. Stuff the vegetables with the onion and thyme mixture, not packing the stuffing too tightly. Place in a greased baking tray. Drizzle the butter over the vegetables and sprinkle the cheese. Bake for about 30 minutes or until the smell of the vegetable starts to waft around you and your gastric juices start to flow. Serve hot or warm with a little extra oil and bread.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 22644,"Red Velvet Pancakes 4 ounces cream cheese, at room temperature 1/4 cup sour cream 3 tablespoons whole milk 2 tablespoons confectioners' sugar 2 cups all-purpose flour 1 tablespoon unsweetened cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon baking powder Fine salt 2 large eggs 3/4 cup granulated sugar 1 1/4 cups buttermilk 1/2 cup melted and cooled unsalted butter, plus more for griddle 1/2 cup melted and cooled unsalted butter, plus more for griddle
2 teaspoons red food coloring 1 teaspoon pure vanilla extract 1 teaspoon apple cider vinegar Maple syrup, for serving Toasted, chopped pecans, for serving Instructions: Whisk the cream cheese, sour cream, milk and confectioners' sugar until smooth in a medium bowl; set aside. Sift the flour, cocoa powder, baking soda, baking powder and 1/2 teaspoon salt into a large bowl. Beat the eggs and granulated sugar in a medium bowl until pale yellow; beat in the buttermilk, melted butter, food coloring, vanilla and vinegar. Add the egg mixture to the flour mixture and fold just until incorporated. Heat a griddle or large nonstick skillet over medium-low heat. Lightly coat the hot skillet with melted butter. Pour 1/4-cupfuls of batter on the hot skillet, spaced evenly apart; use a spatula to spread out slightly if needed. Cook until bubbles begin to pop on the surface, about 3 minutes. Carefully flip and cook until the bottoms are set and the pancakes are cooked through, 1 to 2 minutes longer. Repeat with the remaining batter. To serve, drizzle the cream cheese and syrup on top of the pancakes and sprinkle with pecans. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 22645,"Roasted Spring Veggies and Dip 1 pound multicolored carrots 1 pound parsnips 1 medium red onion
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon minced fresh thyme
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup mayonnaise 1/3 cup sour cream
1/4 cup spinach leaves
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh chives
1/4 teaspoon kosher salt
6 fresh basil leaves
Zest of 1 lemon
1/4 cup shredded Parmesan 2 tablespoons chopped fresh parsley
Instructions: For the roasted veggies: Preheat the oven to 450 degrees F. Line a baking sheet with parchment. Slice the carrots and parsnips into 2-inch pieces, discarding the tops. Depending on your vegetables, you may need to slice thicker ends in half or even quarters and then slice them to achieve equal pieces. Cut the onion into thick slices. Transfer the vegetables to a large bowl. In a small bowl, mix together the olive oil, honey, thyme, salt and pepper. Pour over the vegetables and toss to coat. Dump the vegetables onto the prepared baking sheet and spread into a single layer. Roast, shaking the baking sheet once or twice while roasting, until the vegetables are dark and golden around the edges and tender in the centers, 40 to 45 minutes. For the dip: While the vegetables are roasting, make the dip. Place the mayonnaise, sour cream, spinach, parsley, chives, salt, basil and lemon zest in a blender or food processor and process until smooth and green. Transfer to a serving bowl and refrigerate until ready. For the topping: To serve, transfer the vegetables to a platter and sprinkle over the Parmesan and parsley. Set out with the dip on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 22646,"Berry Bread Pudding 6 slices of crustless white bread 3/4 cup sugar 1 cup of water 6 cups each blueberries and raspberries Whipped cream Instructions: Cut each slice of white bread into thirds. In a nonstick saucepan bring the sugar and water to a boil. Add the blueberries and simmer for 2 minutes until they pop; add raspberries and simmer for a minute or until wilted. Strain them over a bowl. Reserve the fruit and return the strained juices to a skillet. Over high heat reduce the juices until 1 cup remains and cool until room temperature. Blend the syrup with the fruits. Oil a 6 cup souffle mold. Line sides with bread strips and spoon fruit and syrup in the middle. Trim the bread on the sides of the bread so they are the same level as the fruits. Cover the fruit with more bread, cover the bread with a plate and place weight on the plate; refrigerate overnight. Unmold (if possible) and serve with whipped cream. ","[Chardonnay, Merlot, Pinot Grigio, Moscato]" 22647,"Bird to the Last Drop 2 quarts vegetable stock 1 turkey carcass 1 (10-ounce) box frozen mixed vegetables 1/2 cup long grain rice 2 cups cubed cooked turkey 1 teaspoon crab boil seasoning (recommended: Old Bay) 2 teaspoons dried thyme Kosher salt Freshly ground black pepper Instructions: Combine the vegetable stock and the turkey carcass in a 6 to 8-quart pot. Push down the carcass so that is mostly covered by the liquid. Cover, set over medium heat and bring to a simmer. Adjust the heat to maintain a simmer and cook for 1 hour. After an hour, remove the carcass, and add the vegetables, rice, turkey, crab boil seasoning, and thyme. Cover again and simmer for an additional 20 minutes. Season, to taste, with salt and pepper.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22648,"The Original Cobb Salad 2 chicken breasts, cooked and finely diced 1 ounce iceberg lettuce, washed and chopped 1 ounce romaine lettuce, washed and chopped 2 ounces tomato, washed and chopped 1/2 avocado, thinly sliced 2 ounces bacon, cooked and finely chopped 2 ounces hard boiled eggs, finely chopped 2 ounces grated Roquefort cheese Original Cobb Salad Dressing to taste (recipe to follow) 2 egg yolks* 2 cups olive oil 1 lemon, juiced 3 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 1 clove garlic, minced 1/2 cup water Salt and pepper, to taste Instructions: Place greens in bowl. Arrange all other ingredients attractively across greens. Add dressing when ready to serve. Whip eggs vigorously until yolks turn pale yellow. Slowly incorporate oil to form an emulsion. Add remaining ingredients and season with salt and pepper.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 22649,"Tuscan Fettunta and Le Bruschette: Tuscan Toasted Bread and Bruschetta 4 large slices country bread, toasted 2 cloves garlic, peeled and halved 1/4 cup/50 ml extra-virgin olive oil, for drizzling Salt 4 large slices country bread, toasted 2 cloves garlic, peeled and halved 2 cups/500 ml cooked cannellini beans 1/4 cup/50 ml extra-virgin olive oil, for drizzling Salt 4 large slices country bread, toasted 2 cloves garlic, peeled and halved 1 avocado, halved, pitted, peeled and mashed 1/4 cup/50 ml extra-virgin olive oil, for drizzling Salt Instructions: For the Tuscan fettunta: Rub each slice of bread with 1/2 a garlic clove. Drizzle the bread with olive oil and sprinkle with salt. For the cannellini bruschetta: Rub a garlic clove over each slice of bread. Mash half the beans and generously spread the cannellini beans on each slice of bread. Drizzle with olive oil and sprinkle with salt. For the avocado bruschetta: Rub each slice of bread with 1/2 a garlic clove. Divide and spread the avocado on each slice of bread. Drizzle with olive oil and sprinkle with salt. ","[Chianti, Barbera, Vermentino, Tempranillo]" 22650,"Menemen 2 tablespoons olive oil 1 Italian sweet pepper, such as cubanelle, diced 4 large tomatoes (about 1 1/2 pounds), diced (see Cook's Note) 3 large eggs Kosher salt and freshly ground black pepper 1/4 cup fresh parsley, chopped, optional Warm bread, for serving Instructions: Heat the olive oil in a large pan over medium heat. Saute the sweet pepper, stirring frequently, until it softens, about 5 minutes. Add the tomatoes and cook, stirring occasionally, until they start breaking down and releasing their juices, 5 to 8 minutes. Break the eggs into a small bowl and beat lightly using a fork. Add the eggs to the tomatoes and stir to combine. Add 1/2 teaspoon salt and about 1/3 teaspoon black pepper. Cook, gently stirring, until the eggs are just set, about 3 minutes, making sure not to overcook the eggs. Garnish with parsley if using and serve with warm bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 22651,"Edamame Soup with Mushrooms and Spinach 2 tablespoons vegetable oil 4 scallions, white and green parts separated, chopped 2 cloves garlic, minced 1 pound frozen shelled edamame (about 3 cups) 1 russet potato, peeled and diced (about 9 ounces) Kosher salt 4 ounces shiitake mushrooms, thinly sliced 1/2 cup cubed black forest ham (about 2 1/2 ounces), optional 2 cups baby spinach 1 to 2 tablespoons rice wine vinegar Freshly ground pepper Sriracha or other hot sauce, for serving Instructions: Heat a medium pot over medium-high heat, add 1 tablespoon oil, the scallion whites, and garlic. Cook until softened, 1 minute. Add 7 cups of water, the edamame, and potato; season with salt and cover. Once the soup boils, remove the lid and cook until the edamame and potato are tender, 15 to 20 minutes. Cool slightly and then carefully blend with an immersion until smooth (or in a traditional blender in batches). Keep warm. Meanwhile, heat a medium skillet over medium-high heat, add the remaining 1 tablespoon oil, then add the mushrooms, ham, if using, and scallion greens. Cook until the mushrooms brown, about 3 minutes, and then add the spinach, stirring until it wilts. Remove from the heat, season with salt and pepper. When ready to serve, gently reheat the soup and add rice wine vinegar. Ladle soup into 4 bowls and spoon some of the mushrooms, ham, and spinach into each bowl. Drizzle in the hot sauce as desired. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22652,"Chocolate Chocolate Cookies 1 pound bittersweet chocolate, chopped 2 ounces unsalted butter 1 cup sugar 4 eggs 1 teaspoon vanilla extract Pinch salt 1/2 cup all-purpose flour 1/4 tablespoon baking powder 1 pound white chocolate, roughly chopped 1/2 pound whole skinned hazelnuts, see Cook's Note* Instructions: Preheat the oven to 325 degrees F. In a double boiler over simmering water, melt the bittersweet chocolate and butter stirring constantly. In a large mixing bowl, whisk together the sugar, eggs, vanilla extract, and salt. In a separate bowl, sift together the flour and baking powder. Combine the chocolate, flour, and egg mixtures together. Stir in the white chocolate and hazelnuts. Rest the dough in the refrigerator until it begins to set up but is still soft enough to spoon out. Using 2 spoons, drop 1 tablespoon portions of dough 2 inches apart on a parchment paper-lined sheet pan. Bake for 12 minutes. Cool on the sheet pan for 10 minutes, then transfer to a wire rack to cool completely. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 22653,"Windy Road Ginger-Lemonade 1 (12-ounce) can frozen lemonade concentrate 4 cups water 2 (12-ounce) bottles Jamaican-style ginger beer Ice cubes Candied ginger chunks, for garnish Instructions: To a large pitcher, add lemonade concentrate and water, stir to combine. Top with ginger beer. Pour over ice and garnish with candied ginger. ","[Gewrztraminer, Riesling, Pinot Grigio, Sauvignon Blanc]" 22654,"The Absurdist (Fruit and Cheese Platter Cupcakes) 2 1/4 cups all-purpose flour 1 1/2 cups sugar 1 tablespoon baking powder 1/2 teaspoon kosher salt 1 tablespoon finely grated orange zest 3 eggs 1 cup orange juice 1/2 cup butter, melted 1/2 cup vegetable oil Brown Sugar Fig Sauce, recipe follows Honey Goat Cheese Frosting, recipe follows 1/4 cup finely grated Parmesan 1 1/4 cups dark brown sugar 1/2 cup water 8 black figs, trimmed and roughly chopped 2 tablespoons butter 1/2 teaspoon orange zest 10 ounces goat cheese, at room temperature 8 ounces cream cheese, at room temperature 2 tablespoons butter, at room temperature 1 cup powdered sugar 2 tablespoons honey Instructions: Preheat the oven to 350 degrees F. Line 2 muffin pans with 18 to 19 cupcake liners. Sift together the flour, sugar, baking powder, salt, and orange zest in a medium bowl. In the bowl of a stand mixer with a paddle attachment, mix the eggs, orange juice, butter, and vegetable oil on medium speed until incorporated, about 2 minutes. Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until just combined. Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely. To assemble: Peel the cupcake away from its liner, and place upside down on the top of a new, fresh liner. The narrow end of the cupcake should be facing up at this point. Pour 2 to 3 tablespoons of the Brown Sugar Fig Sauce on top of each cupcake, allowing the sauce and figs to drip down the sides. Fill a piping bag equipped with a star tip with the Honey Goat Cheese Frosting, and pipe stars on the top of each cupcake. Sprinkle the tops of the cupcakes with the Parmesan. In a medium saucepan, bring the brown sugar and water to a boil over medium-high heat. Reduce the heat to medium, stir in the figs, butter, and orange zest, and heat until slightly thickened, about 10 minutes. Remove the sauce from the heat and allow to cool. In the bowl of a stand mixer with a whisk attachment, whisk the goat cheese, cream cheese, and butter on medium-high speed until smooth and fluffy, about 3 minutes. Reduce the speed to medium, and gradually add the powdered sugar until incorporated, scraping down the sides of the bowl if necessary. Add the honey and beat until incorporated. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22655,"Mashed Sweet Potatoes and Parsnips 6 tablespoons unsalted butter 2 pounds sweet potatoes, peeled and cut into large chunks 1 pound parsnips, peeled and cut into large chunks, any tough woody cores discarded 4 sprigs thyme 1/4 teaspoon freshly grated nutmeg, plus more for topping Kosher salt and freshly ground pepper 1/2 cup half-and-half 1 teaspoon sherry vinegar Instructions: Melt 3 tablespoons butter in a large pot or Dutch oven over medium heat; cook, stirring occasionally, until browned, about 5 minutes. Add the sweet potatoes, parsnips, thyme sprigs, nutmeg, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are well coated. Add 1/2 cup water and the half-and-half to the pot, cover and bring to a simmer. Reduce the heat to medium low and cook, stirring occasionally and adding 1/4 cup more water at a time if the pot is dry, until the vegetables are very tender, 30 to 35 minutes (at the end, there will not be a lot of liquid left). Discard the thyme sprigs and transfer the vegetables and any liquid to a food processor. Add the remaining 3 tablespoons butter and process until very smooth. Add the vinegar and process to combine; season with salt and pepper. Transfer the potatoes to a serving dish. Sprinkle with more nutmeg. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22656,"Fillet of Salmon \Campfire Style\ on Chipotle Vinaigrette with Pear and Cucumber Salad 1 1/2 chipotle peppers packed in adobo sauce 2 tablespoons chopped garlic 1 tablespoon chopped shallots 1 small bunch cilantro, chopped 2 1/4 cups seasoned rice vinegar 1 1/2 pound salmon fillet cut into 12 strips Salt and pepper to taste 1/2 cup seeded and diced cucumber 1/2 cup cored and sliced pear 1/2 cup pared and julienned jicama 2 tablespoons lemon juice 1/2 cup julienned pickled beets 1/2 cup cilantro sprigs Instructions: Make the Vinaigrette: In a blender or food processor, combine the chipotle peppers, 2 tablespoons of the adobo sauce it is packed in, the garlic, shallots, chopped cilantro, and vinegar and puree. Make the Salmon: Fold each salmon strip in half and skewer 2 together in an interlocking \yin and yang\ form. Season with salt and pepper. Cook the salmon for 10 to 12 minutes in a smoke-box or on a barbecue grill. Make the Pear and Cucumber Salad: In a medium size bowl toss together the cucumber, pear, jicama, and lemon juice. To serve: Lightly coat the bottom of six serving plates with 1 cup plus 2 tablespoons of the chipotle vinaigrette. Place the pear and cucumber salad on the top half. Place the beets on at the last minute. Remove skewers from salmon and lay partially on the salad. Garnish with cilantro sprigs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 22657,"Hot and Fragrant Rub 2 tablespoons fennel seeds, crushed 2 tablespoons cumin seeds, crushed 2 tablespoons coriander seeds, crushed 1/2 tablespoons fenugreek seeds, crushed 1/2 tablespoon black peppercorns, crushed 1 clove, crushed 1/2 a cinnamon stick, broken into small pieces 2 cardamom pods, crushed Salt Instructions: Mix together the ingredients and smear over your chosen meat before leaving it to marinate; ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 22658,"Vitamix Orange Cider Refresher 1/2 orange, peeled 1/4 cup (60 ml) apple cider 1/2 apple, seeded 1/2 cup (75 g) pineapple, fresh or canned 1/2 teaspoon honey 1 cup (240 ml) ice cubes Instructions:

1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Blend for 1 minute or until desired consistency is reached. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 22659,"Blooming Color Centerpiece Blooming Color Centerpiece Instructions: Blooming Color Centerpiece ","[Ros, Sauvignon Blanc, Pinot Grigio, Moscato]" 22660,"Pesto Pasta Salad 1/2 cup macadamia nuts, lightly toasted 3 cloves garlic 1 1/2 cups cilantro leaves 1/2 cup goat cheese 1 teaspoon salt 1/2 teaspoon black pepper 1 to 2 jalapenos, seeded and roughly chopped 4 tablespoons extra virgin olive oil 2 tablespoons lime juice 1 pound orecchiette pasta, cooked Parmesan cheese (optional) 4 plum tomatoes, diced Instructions: Combine all ingredients for pesto sauce in food processor, except olive oil and lime juice. Pulse to a rough paste, then pulse in olive oil and lime juice. Toss with cooked, cooled pasta and Parmesan. Fold in 3 chopped tomatoes, and scatter 4th tomato over top of pasta. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 22661,"Sorbetto di Cioccolatti 7 ounces top quality bittersweet chocolate, finely chopped 2 cups water 1 cup sugar Instructions: Find a medium metal bowl that completely covers the top of a small saucepan. Place 3 inches of water in the saucepan and bring to the simmer. Turn off the heat. Place cutup chocolate in the bowl and place bowl over pan of hot water. Let sit for 2 minutes then stir. Chocolate should be completely melted; if not, return to pot of water to the simmer, turn it off, and replace the bowl, stirring until it is completely melted. Do not let chocolate become too hot. Remove bowl from saucepan and let chocolate cool to room temperature. In another medium saucepan, combine the 2 cups water and the sugar and cook over medium heat until all sugar has dissolved. Remove from the heat and let cool to room temperature. When both the chocolate and the syrup are at room temperature, combine them in a large metal bowl. Refrigerate the mixture until completely chilled; it should feel cold to the touch. Put into an ice cream maker and freeze. Scoop out and place in a small container. Chill until completely firm. Scoop and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 22662,"Chocolate Covered Stawberries 24 ounces semisweet chocolate, cut into small pieces 16 ounces white chocolate, cut into small pieces 16 large strawberries, washed and dried very well Instructions: Place the semisweet chocolate in a double boiler over barely simmering water and melt while stirring. Place the white chocolate in a separate double boiler over barely simmering water and melt while stirring. Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Grasp the stem or green leaves of the strawberry and dip into the semisweet chocolate, twisting as it is lifted out. Let the excess chocolate drip off and then place on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate. Hold the fork over the chocolate covered strawberries and quickly shake it back and forth to create lines of white chocolate on the semisweet chocolate. Set the strawberries aside to allow the chocolate to harden, about 30 minutes. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 22663,"Roasted Sweet Potatoes with Coconut Chive Sour Cream 6 small garnet yams 2 tablespoons canola oil 2 cups sour cream, light or regular 1/4 cup coconut milk, light or regular 1 cup unsweetened, shredded coconut, toasted 1/4 cup chives, chopped 1 lime, juiced Instructions: Preheat the oven to 400 degrees F. Pierce each yam with a fork and lightly coat in oil. Cover in aluminum foil and bake until fork tender, about 30 minutes. Meanwhile, in a medium sized bowl, mix the sour cream, coconut milk, 3/4 cup of coconut, half of the chives and lime juice. Place mixture in refrigerator and chill until ready to use. When yams are cooked through, set aside until cool enough to handle. Remove foil, and cut each yam in half widthwise. Make 2 incisions at the rounded end of the yam to form an 'x' and spread open. Set the yam on its flat side, and top with a dollop of the coconut chive sour cream. Garnish with the remaining coconut and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 22664,"Mezzi Rigatoni with Tomatoes, Scallops and Arugula Kosher salt 5 tablespoons extra-virgin olive oil 3 cloves garlic, sliced 1/2 teaspoon red pepper flakes, plus more for topping 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand 8 ounces mezzi rigatoni (about 4 cups) 1/4 cup dry white wine 12 ounces medium sea scallops, muscle removed, patted dry and halved crosswise 4 cups baby arugula 1 lemon Instructions: Bring a large pot of salted water to a boil. Heat 3 tablespoons olive oil in a large wide pot or Dutch oven over medium-high heat. Add the garlic and cook, stirring occasionally, until golden brown, 2 to 3 minutes. Stir in the red pepper flakes, then add the tomatoes and 1/2 teaspoon salt. Bring to a steady simmer and cook until thickened, 7 to 10 minutes. Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. During the last 4 minutes of cooking the pasta, add the wine and scallops to the tomato sauce, stirring to evenly distribute the scallops in the sauce. Simmer until just cooked through, about 4 minutes. Add the pasta and 1/2 cup cooking water to the scallops. Cook, stirring, until the pasta is well coated, 1 to 2 minutes. Add some of the remaining cooking water, a few tablespoons at a time, if the pasta is dry; season with salt. Stir in 3 cups arugula to wilt slightly. Divide the pasta among shallow bowls. Top with the remaining 1 cup arugula and drizzle with the remaining 2 tablespoons olive oil. Finely grate the lemon zest over the pasta and top with more red pepper flakes. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]

" 22665,"Pineapple Iced Green Tea 5 fresh mint leaves 3 ounces iced green tea 3 ounces pineapple juice Orange wheels for garnish Instructions: Place 4 fresh mint leaves in a shaker glass. Add ice and equal parts iced green tea, and pineapple juice, approximately 3 ounces each. Shake well to bruise the mint leaves and strain into an ice filled wineglass. Garnish with fresh mint sprig, and orange wheel. ","[Sauvignon Blanc, Pinot Grigio, Ros]" 22666,"Curried Chicken Salad Wraps 1 12.5-ounce can of chicken (drained and rinsed) 1 granny smith apple, chopped 1 large carrot, peeled and shredded 1/4 cup raisins or dried cranberries 1 1/2 teaspoons agave nectar 1 tablespoon Greek yogurt 1 tablespoon nonfat sour cream 1 tablespoon curry powder Salt & pepper to taste 4 whole-wheat tortillas (without trans fat or hydrogenated oils) Instructions: Mix all the ingredients (except the tortillas) in a large bowl until combined. Add 1/4 of the mixture into each whole-wheat tortilla and roll up. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 22667,"Oyster Shooters 6 cold-water Eastern or Atlantic oysters, recommended regions: Bluepoint (Long Island, NY) or Malpecque (Prince Edward Island, Canada) 1/2 green apple, brunoised 1 ounce apple vodka 1 ounce green grape juice 2 mint leaves 1/4 mango, brunoised 1/4 papaya, brunoised 1 ounce spiced rum 1 pinch sugar 1 lime, juiced, plus 1 lime, juiced 1 roasted plum tomato 1/2 teaspoon grated horseradish 1 ounce tomato juice 1 ounce cachaca (sugar cane-based alcohol) Instructions: Shuck the oysters and remove them from their shell. Place one oyster each in a small martini glass, including the oyster juice. Divide into sets of 2. Within the first set of 2 oysters, divide and combine the diced green apple, apple vodka, and green grape juice. Rip the mint leaves by hand and divide over the 2 oyster shooters. Within the second set of 2 oysters, divide and combine the diced mango, diced papaya, spiced rum, and juice of 1 lime. Season with sugar. With a knife roughly chop the roasted tomatoes, then use the side of your knife and the cutting board to smash them into a puree. Within the third set of 2 oysters, divide and combine the roasted plum tomato, horseradish, tomato juice, cachaca, and juice of 1 lime. ","[Chardonnay, Sauvignon Blanc, Ros, Pinot Grigio]" 22668,"Vegetable Noodle Salad 1-inch piece ginger 2 tablespoons olive oil 2 tablespoons sesame oil 1 tablespoon peanut butter 1 teaspoon honey 1/2 teaspoon Dijon mustard 1/2 teaspoon soy sauce Juice of 1 lime Salt and freshly ground black pepper 4 cups cooked spaghetti 1 carrot, julienned 1 red bell pepper, julienned 1 scallion, thinly sliced Handful fresh cilantro leaves, chopped Instructions: For the dressing: Grate the ginger into a deep bowl (large enough to hold the salad ingredients). Add the olive oil, sesame oil, peanut butter, honey, mustard, soy sauce and lime juice. Season the dressing with salt and pepper. Whisk together until emulsified, about 1 minute.
For the salad: Add the spaghetti, carrots, peppers, scallions and cilantro to the bowl. Using tongs, toss until the noodles are coated with the dressing. Cover the bowl, and marinate for at least 30 minutes and up to overnight, so the noodles can absorb the flavors from the dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22669,"Marinated Baked Tofu Packages 1 pound of tofu, extra firm 1/2 cup of soy sauce 1/4 cup of water 1/2 cup of brown rice syrup 2 tablespoons of brown rice vinegar 2 cloves of garlic, minced 2 teaspoons of grated ginger 2 tablespoons of toasted sesame oil 5 bunches of scallions, sliced thinly 1 tablespoon of toasted sesame oil 3 tablespoons of white miso 1 teaspoon of mirin or white wine 1 teaspoon of rice or maple syrup 10 green scallion parts, blanched Nori sheets, optional Instructions: Preheat oven to 450 degrees. Slice tofu into 1/4-inch thick slices. Places slices into a shallow baking dish with the above marinade ingredients. Be sure to coat each slice of tofu well. Marinate for at least 15 minutes or up to 1 hour. Place the tofu slices on a lightly oiled baking sheet and bake 30 minutes or until deep golden brown and crispy on the outside. The marinade can be saved to use again. Be sure to boil the marinade before each additional use. Heat the toasted sesame oil on a skillet and add the scallions. Saute for 3 to 5 minutes on medium heat until they become soft and becoming translucent. Turn the heat down to low and add the remaining ingredients except the blanched scallion greens) incorporating the scallions into the miso. Heat through for 2 minutes, adding a little water if necessary. Make Asandwiches@ with the tofu slices, slathering one piece of tofu with the miso scallion mixture and placing another piece of tofu on top. Cut the sandwiches in half for hors d=oeuvres size or leave whole for main course. If desired, place a piece of nori on top of the tofu Asandwich@. Tie the piece together to form a package with the blanched scallion ribbons. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 22670,"Chocolate Chip Cinnamon Rolls 3/4 cup water 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons) 2 tablespoons plus 1/4 teaspoon granulated sugar 2 1/2 cups all-purpose flour, plus more for dusting 1/3 cup nonfat milk powder, sifted if needed 1/4 cup unsweetened Dutch-process cocoa powder 1 teaspoon salt 4 tablespoons unsalted butter, melted, plus more for the bowl 2 large egg yolks 1/3 cup mini chocolate chips 1/4 cup granulated sugar, plus more for the baking dish
1/4 cup packed light brown sugar 1 tablespoon ground cinnamon 1 stick unsalted butter, softened, plus more for the baking dish 2 ounces cream cheese, at room temperature 4 tablespoons unsalted butter, at room temperature 1 1/2 cups confectioners' sugar 1/2 teaspoon pure vanilla extract Mini chocolate chips, for topping Instructions: Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes. Meanwhile, whisk the flour, milk powder, cocoa powder, salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball. Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
Make the filling: Mix the mini chocolate chips, granulated sugar, brown sugar and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one long side. Sprinkle with the chocolate chip mixture and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal. Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking. Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
Meanwhile, make the icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners' sugar and vanilla and beat until combined. Spread a thin layer on the warm cinnamon rolls and top with mini chocolate chips; serve with the remaining icing. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 22671,"Cucumber and Lime Gin Fizz 2 slices peeled cucumber, plus 1 unpeeled slice for garnish 6 fresh mint leaves 2 sprigs fresh cilantro 2 teaspoons turbinado sugar 1 ounce fresh lime juice 2 ounces cucumber-infused gin (such as Hendrick's) 3 to 4 ounces club soda Instructions: Place the peeled cucumber slices, mint, cilantro and sugar in a cocktail shaker and muddle. Add the lime juice and gin. Fill the shaker halfway with ice and shake vigorously for 1 to 2 minutes (this seems like a long time, but it's essential). Fill a cocktail glass with fresh ice. Strain the drink into the glass, top with the club soda and garnish with a cucumber slice. ","[Gin, Cucumber, Lime, Club Soda]" 22672,"3-Color Salad with Maple Vinaigrette 2 pounds carrots 2 pounds snow peas 1 pound roasted peppers 1 cup Maple Vinaigrette, recipe follows 1/2 pound sunflower seeds 9 ounces old-fashioned mustard 38 1/2 ounces maple syrup 19 ounces cider vinegar 1 1/2 ounces sea salt 29 ounces sunflower seed oil Instructions: Peel carrots and cut into sticks 4 inches by 1/2-inch. Cook snow peas and carrots for 1 minute in the steamer and cool in cold water. Cut the roasted peppers into slivers. Mix together vegetables with Maple Vinaigrette and sunflower seeds. Mix together mustard, maple syrup, vinegar, and salt, process in blender. To emulsify, add oil in a fine stream while continuing to process in the blender. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 22673,"Grilled Zucchini Skewers 2 medium zucchini, thinly sliced lengthwise on a mandoline 1 tablespoon olive oil
1/2 teaspoon kosher salt
4 ounces Robiola cheese, cut into 1/2-inch cubes (see Cook's Note) 4 thin slices Black Forest ham, sliced into 3/4-inch strips
Instructions: Preheat a grill pan over medium-high heat. On a rimmed baking sheet, toss the zucchini strips with the olive oil and salt. Grill the zucchini until just soft, about 45 seconds per side. Don't worry about the grill marks at this point. Remove to a board and lay out the strips. Lay the strips of zucchini on a board. Roll 1 cube of cheese in 1 strip of ham, then position the ham and cheese roll on a zucchini strip so the exposed ends of the cheese will be rolled up in the zucchini, preventing it from squeezing out. Roll the zucchini around the ham and cheese roll. Use 2 skewers to secure the roll. Repeat with the remaining ingredients, placing 2 rolls on every pair of skewers. Place the skewers back on the grill and grill until just warmed through and grill marks have formed, about 1 minute per side. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 22674,"Lobster Salad on Brioche with Vanilla-Orange Vinaigrette 2 cups orange juice 1-ounce ginger, peeled and sliced 1/4 vanilla bean, split and scraped 2 star anise 1 lime, juiced 1 tablespoon Dijon mustard 1 1/2 teaspoons Thai fish sauce 1/2 cup pure olive oil 1/2 cup extra virgin olive oil 10 haricots verts 2 (1 1/4 pound) lobsters 4 slices brioche, cut round 1 avocado, diced 1 fennel bulb, sliced paper thin 1/4 cup pumpkin seeds, toasted 10 leaves baby lola rosa lettuce, washed Salt and pepper, to taste Instructions: In small pan place the orange juice, ginger, vanilla and star anise. Reduce until 3/4 cup remains. Strain and reserve in a bowl. When room temperature, add the lime juice, mustard and Thai fish sauce. Slowly whisk in the olive oils, reserve. Bring a small pot of water to a boil, add salt. Remove the tips off the haricots verts. Cook them until tender and refresh in ice water. Cut into thirds. Boil a large pot of salted water. Add the lobsters. When they float, remove them from the water (about 5 minutes). Remove the tail and claw meat. Dice the claw meat. Slice the tails in half lengthwise. Toast the brioche. Mix the haricots verts, avocado, fennel, pumpkin seeds, claw meat, salt and pepper and enough dressing to coat well. Divide this salad on the plates. Place the toasted brioche on top. Toss the tails and lola rosa with dressing to coat, season with salt and pepper. Place the tails on the brioche. Top with a small bouquet of lola rosa. Drizzle some dressing around the plate and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 22675,"Peanut- Carob Isabooscotti 2 cups whole-wheat flour 1 tablespoon baking powder 2 pinches ground cinnamon 1 cup chunky peanut butter 1 cup milk 1 cup carob chips Instructions: Preheat the oven to 400 degrees F. In a large bowl, combine that flour, baking powder and cinnamon. Place the peanut butter in a medium bowl and microwave at high power to soften, 5 to 10 seconds. Whisk in the milk, then stir the mixture into the dry ingredients. Shape the dough into a long, flattened log and place on a greased baking sheet. Bake for 20 minutes; remove from the oven and let cool for 10 minutes. Slice the log crosswise on an angle into 1-inch-thick pieces. Set the slices on their sides (they should look like biscotti) and bake until crisp, 10 to 12 minutes more. Transfer to a rack to cool. Melt the carob in a microwave or on the stovetop over low heat. Thin the melted carob with 1 tablespoon water, if needed. Using a spoon, drizzle the melted carob over the biscuits. Let cool completely. Store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22676,"Toffee Crunch Cookies 1 cup (2 sticks) butter 1 cup light brown sugar 1 cup white sugar 1 teaspoon vanilla extract 2 eggs 2 cups all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking soda 1 (10-ounce) bag toffee candy bits 1 cup oatmeal 1 cup sweetened flake coconut 1 cup chopped whole, skinned almonds Instructions: Preheat oven to 350 degrees F. Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts. Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22677,"Baked Beans With Bacon 3 ounces pancetta, diced 5 slices thick-cut bacon, diced 1 small onion, finely chopped 1 tablespoon minced peeled ginger 2 cloves garlic, minced 2 1/2 teaspoons chili powder 1 15-ounce can whole tomatoes, crushed by hand 3 tablespoons molasses 1 tablespoon Worcestershire sauce 1 tablespoon apple cider vinegar 1 teaspoon mustard powder Kosher salt and freshly ground pepper 2 15-ounce cans pinto beans, drained and rinsed 1 15-ounce can navy beans, undrained 2 hamburger buns or 3 slices white sandwich bread, torn into pieces Instructions: Preheat the oven to 375 degrees F. Cook the pancetta and about two-thirds of the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon and pancetta to a bowl using a slotted spoon. Reserve the drippings in the skillet. Add the onion to the skillet and cook, stirring occasionally, until soft and golden, about 8 minutes. Add the ginger, garlic and chili powder and cook, stirring, 1 minute. Add the tomatoes and their juice, the molasses, Worcestershire sauce, vinegar, mustard powder, 1/2 teaspoon salt, and pepper to taste. Increase the heat to medium high, bring to a simmer and cook until slightly thickened, about 5 minutes. Add the pinto beans, then add the navy beans and their liquid and return to a simmer. Stir in the pancetta-bacon mixture. Transfer to a 2-quart baking dish. Pulse the buns with the remaining uncooked bacon in a food processor until finely ground. Sprinkle the crumbs evenly over the bean mixture. Cover and bake 45 minutes, then uncover and bake until the crumbs are golden brown, about 20 more minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22678,"Holiday Mint Fudge Crisco? Original No-Stick Cooking Spray 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk, divided 6 tbsps. butter, divided 1 cup dark chocolate candy coating wafers 1 cup red candy coating wafers 1/4 tsp. peppermint extract 1 cup dark green candy coating wafers Instructions: LINE 9-inch square pan with foil. Coat with no-stick cooking spray. COMBINE 1/3 can sweetened condensed milk (scant 1/2 cup), 2 tablespoons butter and chocolate wafers in microwave-safe bowl. Microwave on HIGH 60 seconds. Stir until smooth and melted. Pour evenly into prepared pan. Chill 20 minutes. Repeat for red and green wafers, adding peppermint extract to the red layer and chilling between layers. CHILL one hour more. Remove fudge from pan using edges of foil. Remove from foil. Cut into 3/4-inch squares. *Candy coating wafers can be purchased in larger grocery stores, craft stores or candy supplies stores. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 22679,"Grilled Shrimp Panzanella One 1-pound loaf crusty Italian bread, cut into 1-inch cubes (12 cups) 1/2 cup plus 2 tablespoons olive oil
3 cloves garlic, grated
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt, plus more to taste
1 1/2 pounds large shrimp, peeled and deveined
1/4 cup red wine vinegar
2 pounds tomatoes (red and/or yellow), cut into 1-inch chunks
1 small red onion, thinly sliced
3/4 cup pitted Kalamata olives, thinly sliced
2 tablespoons drained capers, chopped
1/2 cup fresh basil, chopped
Instructions: Preheat the oven to 275 degrees F. Spread the bread on a baking sheet and bake until slightly crisp (like stale bread) but not toasted, 20 to 25 minutes. Allow to cool. Preheat a grill to medium-high. Whisk together 2 tablespoons olive oil, the garlic, red pepper flakes and a pinch of salt in a large bowl. Add the shrimp and toss. Set aside while you assemble the salad. Whisk the vinegar and remaining 1/2 cup olive oil in another large bowl. Add the tomatoes and onion, then season with 1/2 teaspoon salt. Add the olives, capers, bread cubes and basil. Toss and let sit at room temperature while you grill the shrimp. Grill the shrimp, turning once, until just opaque, 3 to 4 minutes. Once the shrimp are cooked, taste a bread cube. If it's a bit dry, drizzle the salad with a few tablespoons of water and toss. Add the grilled shrimp to the salad and toss once more before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 22680,"Sauteed Shishito Peppers Good olive oil 1/2 pound shishito peppers
Kosher salt and freshly ground black pepper
1/2 lime
Flaked sea salt, such as Maldon
Instructions: Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium to medium-high heat. When the oil is hot, add the whole peppers in one layer and sprinkle them with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for 4 to 6 minutes, tossing often until blistered and browned. Off the heat, squeeze some lime juice on the peppers and sprinkle with flaked sea salt. Serve hot right from the pan or transfer to a small serving dish. Have a dish nearby for discarding the stems. ","[Ros, Vermentino, Grner Veltliner, Albari?o]" 22681,"Roasted Buddha Chicken 4 (3-inch) pieces galangal 24 cloves garlic 8 Thai chiles, finely chopped 24 shallots, roughly chopped 1 cup cilantro leaves, plus more for garnish 24 ounces coconut milk 12 ounces sweet Thai chili sauce, plus more for drizzling Salt and freshly ground black pepper 3 pounds skin-on chicken pieces, leg and breast only 2 tablespoons canola oil 12 ounces chicken stock 1 recipe Buddha Chicken Chili Sauce, recipe follows 3 ounces unsalted butter 4 limes, peeled and sliced Choi Sum, recipe follows 8 ounces sweet Thai chili sauce 2 ounces sugar 3 ounces lime juice Ice cubes 16 ounces choi sum, or bok choy 4 tablespoons olive or vegetable oil 6 tablespoons thinly sliced garlic 6 tablespoons finely diced sweet white onion 16 tablespoons sweet Thai chili sauce 1 1/2 teaspoons sugar 3 limes, juiced Instructions: In the bowl of a food processor, combine galangal, garlic, Thai chilies, shallots, 1 cup cilantro leaves, coconut milk, chili sauce and salt and pepper to taste. Pulse on high for 30 seconds or until mixture is a smooth puree. Place chicken in a bowl and pour marinade over chicken, turning the chicken several times to coat. Cover and refrigerate for 24 hours. Preheat oven to 400 degrees F. Remove chicken from marinade and pat dry. Season with salt and pepper. In a large oven-safe saute pan on medium high heat, add canola oil and sear chicken, skin side down. Let chicken cook, undisturbed, for 3 to 4 minutes or until browned well. Place pan in oven for 12 minutes or until chicken is cooked through. Remove chicken from pan and set aside until cool enough to handle. Meanwhile, in the same saute pan, add chicken stock and Buddha Chicken Chili Sauce and bring to a simmer, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits. Let mixture simmer for 6 to 8 minutes. Add butter and stir to incorporate. While the sauce is simmering, French the chicken pieces: using a kitchen towel, hold the wing tip of the chicken and scrape the meat toward the breast until the bone is bare. Repeat the process with the drumstick and thigh portion and set aside. To serve: Using square plates, shingle slices of peeled sliced lime, top with some Choi Sum, place the chicken on top, and drizzle with more sweet Thai chili sauce, if desired. In a medium non-reactive bowl, dissolve sugar in lime juice and mix well. Add chili sauce and mix to combine. Place the mixture into the bowl of a food processor and pulse until smooth, about 15 seconds.; In a medium pot, bring 4 quarts of salted water to a boil. Place ice cubes in a medium bowl and cover with cold water. When water is boiling, add choi sum and cook for 10 seconds. Remove from water and add to bowl with ice cubes to stop the cooking process. Once cooled, remove from bowl and place onto paper towel lined plate to drain excess water. Just before serving, heat oil in a medium saute pan over medium heat. Add garlic and onion and sweat for 15 seconds. Add choi sum, chili sauce, sugar, and lime juice, and continue to cook for 30 seconds. Drain on a paper towel-lined plate before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22682,"Green Goddess Chicken Salad 1/2 cup mayonnaise 1/2 cup Greek yogurt
1/4 cup milk
1/4 cup packed spinach
1/4 cup torn fresh basil, plus some for garnish
1/4 cup fresh parsley, chopped, plus some for garnish
1 clove garlic
Zest of 1 lemon
Kosher salt and freshly ground black pepper
3 cups cubed rotisserie chicken 2 cups green grapes
1/2 cup chopped walnuts
3 scallions, sliced 1 small cucumber, diced
Serving suggestions: lettuce leaves, bread or wraps Instructions: For the dressing: Place the mayonnaise, Greek yogurt, milk, spinach, basil, parsley, garlic and lemon zest in a blender with a pinch of salt and pepper. Blend until smooth, then taste and adjust seasoning as needed. Set aside. For the salad: Add the chicken, grapes, walnuts, scallions and cucumber to a large bowl. Pour the dressing over the salad ingredients and toss to combine. Transfer to a serving bowl and garnish with the basil and parsley. Serve on a bed of lettuce, in a sandwich or wrap, or cover and chill until needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22683,"Grapefruitini 1/3 cup granulated sugar 1 teaspoon grapefruit zest
2 thin wedges grapefruit 3/4 cup freshly squeezed grapefruit juice
2 1/2 ounces lemon-infused vodka
2 ounces pomegranate juice
Instructions: Combine the sugar and grapefruit zest in a small, shallow bowl. Wet the rim of a martini glass with one of the grapefruit wedges, then dip the rim into the sugar mixture to coat. Garnish the rim with the remaining grapefruit wedge. Fill a cocktail shaker with ice. Add the grapefruit juice, vodka and pomegranate juice. Shake until well chilled. Strain into the martini glass. Serve immediately. ","[Riesling, Sauvignon Blanc, Ros]" 22684,"Old-Fashioned Carrot Salad 2 bunches topped carrots 1 cup good mayonnaise 1/2 golden pineapple, peeled and chopped 1/2 cup raisins 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Peel the carrots and grate them in a food processor fitted with the large grating attachment. If you lay the carrots on their sides in the feed tube, you will have nice long grated strands. Place the grated carrots in a large bowl and add the mayonnaise, pineapple, raisins, salt, and pepper. Toss well and season to taste. Serve chilled or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer]" 22685,"White Beans and Cavolo Nero 2 cups dried white beans, such as cannellini 1 sprig fresh sage
4 cloves garlic, peeled and smashed
2 tablespoons plus 1/2 cup extra-virgin olive oil
1 small bunch Tuscan kale (cavolo nero), chopped
1 3/4 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1/2 cup freshly grated Parmesan Instructions: In a medium Dutch oven, combine the white beans, sage, garlic, 2 tablespoons olive oil and 6 cups water (bottled preferred). Bring to a boil over medium-high heat, then reduce the heat to medium-low to maintain a gentle simmer. Cook, partially covered, for 1 hour 20 minutes, stirring occasionally; the beans should be just tender all the way through. Add the kale, salt and red pepper flakes to the beans and stir to combine. Cover the pan and simmer until the kale is wilted and tender, an additional 15 minutes. Stir in the remaining 1/2 cup olive oil and the cheese to finish. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 22686,"Fruit Salad 1/4 cup freshly squeezed lime juice 1/4 cup sugar 1/2 pineapple, peeled, cored, and cut into 1-inch pieces 1 mango, peeled, pitted, and cut into 1-inch pieces 2 kiwis, peeled and sliced 1/2 pound grapes, picked off stems 1/2 small melon, peeled, seeded, and cut into 1-inch pieces 1 pint any seasonal berries Instructions: In a small bowl, whisk together the lime juice and the sugar. Place cut up fruit in a large salad bowl, pour sugar lime mixture over fruit. Taste and adjust seasonings with more lime or sugar as needed.; ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22687,"Yucatan Chicken 1/2 cup achiote paste 2 tablespoons chopped chipotle cl pepper 1 ripe banana 1 cup orange juice 2 tablespoons kosher salt 10 large boneless chicken breasts Instructions: Blend marinade ingredients in a food processor until the mixture is thick. Pour into a sealable plastic bag, add the chicken and marinate overnight in the refrigerator. Barbeque with marinade on chicken, being careful not to burn the chicken as it cooks. Watch closely. The finished chicken will have nice orange red color. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 22688,"Minted Raspberry Lemonade 3 cups freshly squeezed lemon juice (12 to 15) lemons 2 teaspoons finely chopped fresh mint 1 cup raspberries, mashed with a fork 1 1/2 cups sugar 12 cups water Instructions: Stir together all the ingredients until the sugar dissolves. Serve well chilled or over ice. Pour into pitchers and garnish with fresh whole raspberries, sliced lemons, and mint leaves, if desired. ","[Sauvignon Blanc, Ros, Moscato]" 22689,"Balsamic Chicken Lettuce Wrap 1 pound boneless skinless chicken breast 1/4 cup white balsamic vinegar
1 1/2 tablespoons Italian seasoning
Kosher salt and freshly cracked black pepper
1/2 cup roasted bell pepper strips, such as Mezzeta, plus 2 tablespoons oil from jar 1/2 cup pitted and halved Calvestrano olives, plus 1 tablespoon brine from jar
1/2 cup julienned sun-dried tomatoes packed in oil, plus 2 tablespoons oil from jar
One 13 3/4-ounce can whole artichoke hearts, drained
1 large zucchini, cut into thick strips
1 tablespoon extra-virgin olive oil
Nonstick cooking spray, for the grill 1/4 cup fresh basil leaves
1 head butter lettuce, leaves separated
Instructions: Place the chicken breasts in a large ziptop bag. Add the balsamic vinegar, Italian seasoning and some salt and pepper to the bag. Pour the reserved pepper oil, olive brine and tomato oil into the bag. Seal the bag and gently massage the chicken to combine the marinade ingredients. Preheat a grill or grill pan over medium-high heat. Toss the artichoke hearts and zucchini strips with the olive oil in a large bowl. Season with salt and pepper. Toss until evenly coated. Spray the grill with nonstick cooking spray and place the artichokes and zucchini on the grill. Cook, without flipping, until the vegetables have even grill marks, 4 to 5 minutes per side. Transfer to a cutting board to cool slightly. Cut the zucchini into 1/2-inch pieces and quarter the artichoke hearts. Place the grilled vegetables back into the same large bowl. Add the roasted red pepper strips, olives and sun-dried tomatoes. Remove the chicken from the bag and discard the marinade. Grill the chicken until it reaches an internal temperature of 160 degrees F (the chicken will reach 165 degrees F as it rests), 6 to 8 minutes per side. Transfer to a cutting board to rest for 2 minutes. Slice the chicken into chunks and add to the bowl. Tear the basil leaves into the bowl and gently toss to combine the mixture. Serve immediately over butter lettuce leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 22690,"Caprese Salad 1-1/2 pounds vine-ripened tomatoes, cored 1 pound fresh mozzarella 3/4 to 1 teaspoon fine sea salt or fleur de sel Freshly ground black pepper 1/3 cup packed basil leaves, torn or cut into thin strips 1/4 cup extra-virgin olive oil Instructions: Slice the tomatoes and cheese into 1/4-inch thick slices. Arrange the salad on a serving platter or individual plates in an alternating pattern, with two to three slices of tomato for every piece of cheese. Season with the salt and pepper to taste. Scatter the basil leaves over the top and drizzle with the oil. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 22691,"Chocolate Peanut Butter and Jelly Cupcakes 1 cup granulated sugar
1/2 cup brown sugar
1 cup vegetable oil
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour 2 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk
2 tablespoons peanut butter
One 18-ounce jar creamy peanut butter (2 cups)
One 8-ounce package cream cheese, at room temperature
2 cups powdered sugar
2 tablespoons pure vanilla extract
2 cups chilled whipping cream
1 cup grape jelly (or flavor of your choice), for filling Instructions: For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with paper liners. In a medium bowl, cream together the sugars and oil. Beat in the eggs, one at a time, and then stir in the vanilla. Combine the flour, cocoa powder, baking soda and salt. Add to the creamed mixture and mix well. Stir in the milk and peanut butter until the batter is smooth. Then scoop the batter into the liners. Bake for 20 to 25 minutes. The cupcakes are done when they spring back to the touch. Let cool. For the mousse frosting: Using an electric mixer, beat the peanut butter and cream cheese in a large bowl to blend. Add the powdered sugar and vanilla and beat until well blended. Using clean, dry beaters, beat the whipping cream in a medium bowl until stiff peaks form. Fold into the peanut butter mixture in four additions. To assemble: You will need to utilize a small teaspoon or butter knife to cut out the center of the cupcakes. Once you have removed about 1/2 inch of the center, add some jelly to the middle of the cupcake directly from the jar. It is easier to use the jelly that comes in a squeezable container or you may just use a small spoon. Top the cupcakes with peanut butter mousse frosting. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 22692,"cl-Braised Short Ribs 2 large dried New Mexico cl peppers, stemmed, seeded and torn into pieces 1 cup boiling water
5 pounds meaty English-style center-cut short ribs
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3 tablespoons olive oil
3 cups low-sodium chicken stock
2 tablespoons tomato paste
4 cloves garlic, peeled and smashed
1 large onion, chopped
One 750-milliliter bottle hard cider
2 tablespoons balsamic vinegar
3 sprigs fresh rosemary
Chopped fresh parsley, for garnish
Instructions: Adjust the rack to the bottom third of the oven and preheat to 325 degrees F. Add the chiles to a medium bowl and cover with the boiling water. Let steep for 20 minutes. Sprinkle the short ribs generously on both sides with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat until just under smoking hot. Add the short ribs in batches, leaving some room between each of them so they sear evenly, and cook until well browned, about 7 minutes per side (14 to 15 minutes per batch). Remove the short ribs to a platter in a single layer (no stacking) and repeat with the second batch. Meanwhile, add the cl peppers with water, chicken stock, tomato paste, garlic, onions and a dash of salt to a blender, and mix until blended together. Once the second batch of meat is seared, remove and set aside. Add the hard cider to the Dutch oven and scrape the brown bits left from the meat off the bottom of the pot. Pour the onion mixture into the pot and turn the heat up to high. Add the balsamic and rosemary sprigs and boil together for 2 to 3 minutes. Return the short ribs and any juice that may have accumulated on the platter back into the pot. Cover tightly with a lid and braise in the oven until the ribs are tender, about 2 1/2 hours. Place the ribs on a platter covered with foil to keep warm. Put the Dutch oven on the stovetop over high heat and reduce the braising liquid until thick and saucy, 20 minutes. Add the ribs back to the pot before serving to coat with the reduced liquid. Place the ribs on plates and ladle the sauce over the top. Sprinkle with chopped parsley for garnish. ","[Pinot Noir, Barbera, Dolcetto, Tempranillo]" 22693,"Grilled Baby Lamb Chops with Blood Orange Sauce, Toasted Pinenuts and Coriander Potatoes 1 1/2 cup orange juice 3 pomegranates, juices 1/4 cup port 1 cup red wine 1 large shallot, chopped 1 carrot, chopped 1 stalk celery chopped 1 cup chicken stock 4 black peppercorns 4 sprigs parsley 1 bay leaf 2 tablespoons cold butter Salt and freshly ground pepper 10 small red potatoes 1/4 cup olive oil 4 cloves garlic, coarsely chopped 1/2 tablespoon ground coriander 1 tablespoon ground fennel seed 1 tablespoon cumin 1/4 cup coarsely chopped cilantro Salt and freshly ground pepper olive oil 12 baby lamb chops Salt and freshly ground pepper 1/4 cup toasted pine nuts Instructions: Place all ingredients in a medium saucepan and cook until reduced to a sauce consistency. Strain and whisk in cold butter. Season with salt and pepper to taste. Parboil potatoes, cool and quarter. Heat oil in a large saute pan over medium heat. Add potatoes and saute until lightly golden. Add garlic and spices and cook for 3-4 minutes. Season with salt and pepper to taste. Add cilantro. Heat a large grill pan. Brush lamb chops with olive oil and season with salt and pepper to taste. Grill on each side for 2-3 minutes. Serve 3 per person, drizzle with blood orange sauce, toasted pinenuts and serve with potatoes. ","[Rhone Blends, Pinot Noir, Tempranillo, Garnacha]

" 22694,"Big Daddy's Sloppy Joe Burgers 2 tablespoons grapeseed oil 1 pound beef tenderloin, diced 1 teaspoon cracked black pepper 1 teaspoon salt 1/4 cup Vidalia onion, minced 1/4 cup green pepper, minced 2 cloves garlic, minced 3 tablespoons steak sauce (preferred: A1 Steak Sauce) 2 tablespoons dark brown sugar Dash hot sauce 1 teaspoon dry mustard 6 brioche buns, toasted Instructions: In a large skillet over medium-high heat, add oil. Add beef tenderloin, pepper and salt. Mix together. Allow to cook for a few minutes. Add onions, peppers and garlic and stir. Mix in steak sauce, brown sugar, hot sauce and dry mustard. Cook until browned. Serve on toasted brioche. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 22695,"Spinach-Ricotta Pesto Pasta with Crisp Prosciutto and Asparagus 1 pound orecchiette or penne pasta 1 tablespoon olive oil 3 ounces prosciutto, cut into 2-inch strips 12 ounces asparagus, trimmed and sliced thinly on bias (about 2 cups) 3/4 cup Spinach-Ricotta Dip, recipe follows 1 tablespoon olive oil 2 tablespoons pine nuts 1/2 medium yellow onion, finely chopped 3 medium garlic cloves, thinly sliced 1 (10-ounce) package frozen spinach, thawed 1/2 cup fresh ricotta 1/2 teaspoon kosher salt Instructions: Bring a large pot of heavily salted water to a boil over high heat. When it boils, add pasta and cook as indicated on box. Meanwhile, heat oil in a large frying pan over medium heat. When it shimmers, add prosciutto and cook, stirring occasionally, until prosciutto is crisp, about 5 minutes. Add asparagus and toss to coat evenly. Let cook until asparagus just starts to get browned on the edges, about 3 minutes. Remove 1/2 cup of the pasta cooking water. Add a few tablespoons of the water to the asparagus mixture, stir, scraping the bottom of the pan to incorporate browned bits, and remove from heat. Drain pasta and return to pot (off heat), add remaining reserved pasta cooking water, asparagus, Spinach-Ricotta Dip, and stir until thoroughly coated. Taste and adjust seasoning, as desired. Serve immediately. In a large frying pan, heat oil over medium heat. When oil shimmers, add pine nuts and cook until they make a popping noise and start to brown, about 1 minute. Stir in garlic and onion and season well with salt and freshly ground black pepper. Cook, stirring occasionally, until onion is golden brown, about 3 minutes. Transfer onion mixture to a food processor fitted with a blade, add in remaining ingredients, and process until smooth. Taste and adjust seasoning, as necessary. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 22696,"Classic Belgian Waffles 2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon salt 4 large eggs, separated 2 tablespoons sugar 1/2 teaspoon vanilla extract 4 tablespoons unsalted butter, melted 2 cups milk non-stick cooking spray Instructions: Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22697,"Jerk-Spiced Carrot Dip 1 pound medium carrots, peeled 1 large yellow onion, peeled and cut into 8 wedges (leave the root intact but trim any hairy bits) 2 unpeeled garlic cloves 2 tablespoons extra-virgin olive oil 1 tablespoon jerk seasoning
Zest and juice of 1 lime (about 1/2 teaspoon zest and 2 tablespoons juice) 1/4 cup coconut milk, well stirred
1/2 teaspoon kosher salt Serving suggestions: Warm flatbread, sliced celery, cucumber and/or bell pepper sticks Instructions: Preheat the oven to 425 degrees F and position an oven rack in the middle. Cut the carrots into 1-inch lengths. Cut any thick pieces in half lengthwise so that the carrot chunks are all about the same size. Gently toss the carrots, onion, garlic cloves, oil and jerk seasoning together on a large baking sheet. Place in the oven and bake until the largest vegetables are very tender and browned in parts, about 50 minutes, flipping once halfway through cooking. Remove from the oven and cool slightly. Discard any parts of the onion wedges that has become leathery and chewy after from roasting. Once cooled, remove the garlic cloves from their skins; place garlic in a food processor along with the carrots and onions, lime juice, coconut milk, salt and 2 tablespoons of water. Blend until smooth, scraping down the sides of the bowl as needed. Add additional water, 1 tablespoon at a time, until desired consistency is reached. Transfer the dip to a small serving bowl and garnish with lime zest. Serve with flatbread and vegetables. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]

" 22698,"Monkfish Almondine 1 teaspoon sweet paprika 1/2 teaspoon smoked paprika
1/4 teaspoon hot paprika or ground chipotle pepper
1/2 teaspoon garlic powder
Four 6-ounce skinless, boneless monkfish fillets (or catfish or burbot)
Fine sea salt and freshly ground black pepper Fine sea salt and freshly ground black pepper
Canola oil, for frying
4 wide strips lemon zest
2 medium shallots, quartered
4 to 5 tablespoons salted butter
1/3 cup sliced almonds
Instructions: Combine the sweet paprika, smoked paprika and hot paprika, and the garlic powder in a small bowl. Sprinkle the fish with salt and pepper, and then sprinkle evenly, but sparingly, with the paprika mixture, and rub it in. Heat a large, heavy skillet over medium-high heat, and add enough oil to coat the bottom of the skillet. When the skillet is hot, add the fish and sear on one side until dark, 3 to 4 minutes. Add the lemon zest and shallots to the skillet. Flip the fish; add the butter and almonds; and cook, basting the fish using a large spoon, until the almonds brown and the fish tests tender in the center when poked with a fork or toothpick, 2 to 3 minutes. Pick out the lemon zest and discard. Transfer the fish, along with the shallots, almonds and some of the butter, to plates and serve right away. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 22699,"Sweet Tea 1-ounce loose black tea 1 quart hot water 1 quart room temperature water 5 cups sugar 3 cups cold water Instructions: Infuse loose tea into hot water for 4 to 5 minutes. Strain tea into room temperature water. Sweeten with simple syrup if desired. For simple syrup, in a small non-reactive pot combine 5 cups of sugar and 3 cups of cold water. Slowly bring to a boil and add 6 sliced lemons and a few sprigs of fresh mint. Remove from heat. Allow to cool 10 minutes and strain. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 22700,"Mom's Coconut Granola Nonstick cooking spray 2 cups old-fashioned oats
1 cup sliced almonds
1 cup shredded sweetened coconut
1/2 cup dried cranberries
1 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter
1/4 cup honey
1/4 cup lightly packed light brown sugar
1 teaspoon pure vanilla extract
Instructions: Preheat the oven to 400 degrees F. Line a 9-inch square baking sheet with foil, allowing the foil to extend over the sides of the pan. Spray with nonstick cooking spray. Mix the oats, almonds, coconut, cranberries, cinnamon and salt in a medium bowl until combined. Combine butter, honey and sugar in a medium saucepan over medium heat, stirring until the butter melts and the mixture begins to boil. Remove the pan from heat and stir in the vanilla. Pour the butter mixture over the dry ingredients, stirring with a rubber spatula until well coated. Transfer the oat mixture to the prepared pan, and using the spatula, press the oats evenly into pan. Bake until the top is golden brown, 20 to 25 minutes. Transfer to a rack to cool. Using the foil, lift the granola out of pan and place it on work surface. Crumble the granola into pieces and store in an airtight container for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22701,"Sunny's Pierogi Pizza 4 sweet onions, sliced 4 tablespoons olive oil
Kosher salt
1 pound store-bought pizza dough, rested at room temperature for 4 hours
4 ounces shredded Monterey Jack cheese
4 ounces grated Parmesan One 24-ounce container Yukon gold and garlic mashed potatoes, preferably Good & Gather, at room temperature 6 strips cooked bacon, sliced
1/4 teaspoon red cl flakes
1/4 cup Greek yogurt, loosened slightly with water
1 tablespoon minced fresh chives
Instructions: In a slow cooker on low, add the onions, 2 tablespoons oil and a pinch of salt. Cook, stirring every hour or so, until deep golden brown, 8 to 10 hours. Cook uncovered for the last hour. Preheat the oven to 400 degrees F. Roll the dough out to fit an 11-by-17-inch baking sheet or a large round pizza pan. Drizzle the remaining 2 tablespoons olive oil over the top and pierce the dough with a fork all over to minimize bubbles. Bake the dough, checking every few minutes to ensure it doesn't burn, until lightly golden in the center, about 15 minutes. Remove from the oven and set aside. (Leave the oven on.) In a medium bowl combine the Monterey Jack and Parmesan. Add half of the cheese mixture to the mashed potatoes. Top the dough in an even layer with the mashed potato mixture. Add the caramelized onions, bacon, cl flakes and the remaining cheese. Bake until the cheese is melted and the edges of the crust are golden, 8 to 10 minutes. Top with a drizzle of the yogurt and sprinkle with the chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 22702,"Fried Green Plantains (Tostones De Platano Verde) Oil, for frying 4 ripe plantains, peeled Salt Garlic Mojo, recipe follows 8 garlic cloves 1 teaspoon salt 1/2 cup sour orange juice or 1/4 cup sweet orange juice
plus 1/8 cup fresh lime or lemon juice Instructions: Preheat oil in a fryer or Dutch oven to 365 degrees F.
Peel the plantains and cut into 1-inch pieces. Place into preheated oil and fry for 5 minutes or until they begin to brown. Drain them on a paper-towel lines plate. Flatten them using a Tostonera or the bottom of a metal can and fry again at 385 degrees F for approximately 3 minutes. Drain again and sprinkle with salt and Garlic Mojo. For softer fried plantains, soak for a few minutes in salted water after the first fry, drain and fry again. Chop up the garlic very thinly or crush using a mortar and pestle or food processor with the salt to form a thick paste. In a mixing bowl, combine the garlic paste and juice, and let the mixture sit at room temperature for 30 minutes or longer. ","[Viognier, Vermentino, Sauvignon Blanc, Albari?o]" 22703,"Fiesta Corn & Avocado Salad 3 ears corn, preferably yellow, shucked Kosher salt and freshly ground black pepper 1 pint heirloom cherry tomatoes, halved through the stem 1 Holland orange bell pepper, cored, seeded, and 1/2-inch-diced 1/2 cup medium-diced red onion 2 jalapeno peppers, seeds and ribs removed, minced 1 1/2 teaspoons grated lime zest 1/4 cup freshly squeezed lime juice (3 limes) 2 tablespoons good olive oil 1 teaspoon minced garlic 1/4 teaspoon chipotle cl powder 2 ripe Hass avocados, large-diced Juice of 1 lemon Instructions: Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife. Place the kernels in a large bowl with the tomatoes, bell pepper, onion, and jalapeno peppers. In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, cl powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour the dressing over the vegetables and toss. In a separate bowl, gently toss the avocados and lemon juice together, making sure the avocado is coated in lemon juice. Add to the vegetables, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and carefully fold together without breaking up the avocados. Sprinkle with salt and serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 22704,"Clown Fish Cupcakes 12 yogurt-covered malt balls, halved (for the eyes) 24 mini chocolate chips (for the pupils) 2 cups vanilla buttercream 12 small orange gumdrops (for the mouths) 12 orange gumdrop fruit slices (for the tails and fins) Black licorice spirals, such as Haribo (for the stripes) 12 vanilla cupcakes 12 cup orange nonpareils (for the skin) Instructions: For the eyes: Place the malt balls cut side down on the work surface. Add a mini chocolate chip as a pupil to each ball by gluing with a little buttercream. Set aside. For the mouths: Place the small orange gumdrops on the work surface standing upright. Snip each gumdrop with scissors straight down three-quarters of the way through the candy to make the open mouth. For the tails and fins: Cut each orange gumdrop fruit slice in half horizontally to make 2 thinner slices. Cut 12 of these pieces in half crosswise to make fins. Make tails from the remaining 12 slices by cutting and removing a wide \V\ into the concave side of the candy. Set aside. For the stripes: Unroll the licorice and cut twelve 2 1/2-inch strips and twelve 3-inch strips. Separate the two sides of each strip. To assemble: Frost each cupcake with about 2 tablespoons buttercream. Arrange a long and a short piece of licorice across one end of each cupcake, placing the longer piece toward the middle and the shorter piece toward the edge, about 1/4 inch apart to make a stripe. Repeat with another set of licorice pieces across the other end of the cupcake. Trim the licorice pieces so that they are even with the edges of the cupcake. Attach the eyes, mouth, fins and tails by pressing gently into the frosting. Carefully sprinkle with orange nonpareils, leaving the 2 white stripes between the licorice pieces free of orange. Repeat steps for all cupcakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22705,"Shiitake Japanese Style 30 fresh shiitake caps 2/3 cup good-quality sake 4 tablespoons dark soy sauce 2 tablespoons mirin 2 tablespoons sugar Instructions: Clean the mushroom caps and remove stems. In a saucepan, combine the sake, soy sauce, mirin, and sugar and bring to a boil. Reduce to a simmer and add the mushrooms. Simmer for 7 minutes. Remove mushrooms and use in a salad immediately, or cool and use later with grilled meats. ","[Sak, Pinot Grigio, Gewrztraminer]" 22706,"Nutcracker 6 ounces overproof rum 6 ounces overproof vodka
6 ounces dry gin
6 ounces elderflower liqueur
6 ounces peach schnapps
16 ounces lemonade
16 ounces fruit punch
16 ounces pineapple or orange juice
Instructions: Add the rum, vodka, gin, elderflower liqueur, peach schnapps, lemonade, fruit punch and orange juice to a very large pitcher and stir to combine. Keep chilled in the refrigerator until ready to serve or immediately pour into ice-filled rocks glasses. ","[Rum, Vodka, Gin]" 22707,"Salmon with Fig Jam 12 ounces dried figs, quartered 2 cups red wine 2 tablespoons grapeseed oil 2 tablespoons minced shallots 3 cloves garlic, sliced 1 tablespoon fresh rosemary, chopped 1 cup balsamic vinegar 3/4 cup brown sugar Kosher salt and freshly ground black pepper 2 tablespoons grapeseed oil 2 cups peeled and large-diced sweet potatoes
1 cup peeled and large-diced parsnips
1 cup peeled and large-diced carrots
1 teaspoon dark chili powder
1 pinch cayenne
1/4 cup honey
12 Brussels sprouts, leaves picked
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1/4 cup lemon juice 1 tablespoon Dijon mustard
1 tablespoon honey
1 clove garlic
1/2 cup grapeseed oil
1/4 cup extra-virgin olive oil
1 tablespoon fresh oregano, chopped
1 tablespoon fresh flat-leaf parsley, chopped
Kosher salt and freshly ground black pepper Six 7-ounce fillets coho salmon Kosher salt and freshly ground black pepper 2 tablespoons grapeseed oil
1/4 cup fresh flat-leaf parsley, chopped
Instructions: For the fig jam: Soak the figs in the red wine for at least 2 hours and preferably overnight. Heat a large saute pan over high heat. Reduce the heat to medium and add the grapeseed oil, shallots, garlic and rosemary. Saute until the garlic begins to brown slightly on the edges. Add the figs and wine, the balsamic vinegar and brown sugar and bring to a simmer. Simmer the jam until the liquid has reduced by half and is syrupy. Season with salt and pepper. Transfer the jam to a food processor and pulse until chunky. Let the jam cool completely. For the sweet potatoes and Brussels sprouts: Heat a large cast-iron skillet over high heat. Add the grapeseed oil and allow it to heat up. Add the diced sweet potatoes, parsnips and carrots and cook on high to sear the potatoes, 5 to 7 minutes. Reduce the heat to medium-low and continue to cook the the vegetables, stirring regularly, until tender, about 20 minutes. Add the chili powder and cayenne and saute for 1 to 2 minutes to toast the spices. Add the honey cook, stirring, to glaze the sweet potatoes, 3 to 4 minutes. The vegetables should be tender but not falling apart. For the lemon vinaigrette: Combine the lemon juice, dijon mustard, honey and garlic in a blender and puree. Slowly add the grapeseed and extra-virgin olive oil while the blender is running to emulsify the dressing. Add the oregano and parsley and let the blender run for a few seconds to mix the vinaigrette. Season with salt and pepper. Hold for plating. For the salmon: Season the salmon with salt and pepper on both sides. Heat a large skillet over high heat. Add the grapeseed oil and allow it to heat up. Place the salmon in the pan, making sure not to overcrowd the pan; cook in batches if necessary. Sear one side of the salmon until nicely browned, 3 to 4 minutes. Turn the salmon over and finish cooking until medium to medium-well, 2 to 3 minutes. To plate: Just before serving, heat the sweet potato mixture over high heat and add the Brussels sprout leaves. Cook until the leaves are tender, 2 to 3 minutes. Season with salt and pepper. Divide the root vegetables and Brussels sprouts among 6 plates, placing the vegetables in the center of the plates. Lay the salmon over the vegetables. Drizzle 1 to 2 ounces of the vinaigrette over and around the salmon. Top the salmon with 2 ounces of the fig jam and garnish the plates with the chopped parsley. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 22708,"Macaroni with Meatballs and Braciole in Tomato Sauce 2 tablespoons olive oil 1 large onion, minced 2 1/2 cups water 2 cans (35 ounces each) tomatoes, pureed with their liquid 3 cups canned tomato sauce 1 (6-ounce) can tomato paste 3 large cloves garlic, peeled 2 teaspoons dried basil, crumbled 1 tablespoon sugar 1 teaspoon red pepper flakes Salt Braciole, recipe follows Meatballs, recipe follows 1 1/2 pounds spaghetti or tubular pasta Freshly grated Locatelli cheese, to sprinkle on top Accompaniment: Mixed green salad 6 (6-ounce) slices of pork cutlets or shoulder, pounded very thin Salt and freshly ground black pepper 1 cup toasted bread crumbs 2 hard-cooked eggs, finely chopped 6 slices salami, finely chopped 1/4 cup freshly grated Locatelli cheese 2 tablespoons minced fresh flat-leaf parsley 2 tablespoons olive oil 1 pound ground veal, pork and beef combination (sometimes called \meatloaf mix) 2 large eggs, beaten lightly 1/4 cup dry bread crumbs, or as needed 1/4 cup freshly grated Locatelli cheese 2 tablespoons minced fresh flat-leaf parsley Salt and red pepper flakes Club soda, as needed Instructions: In the casserole, heat the oil over moderate heat until hot. Add the onions and cook, stirring constantly, until golden. Add the water, canned tomatoes, tomato sauce, and tomato paste. Add the garlic, basil, sugar, pepper flakes and season with salt. Bring to a boil and reduce to a simmer, partially covered, stirring occasionally, for 2 hours. Add braciole and meatballs and cook for 20 minutes longer. Cook the pasta according to package directions and drain. Transfer to a large bowl, add enough sauce to coat and toss to combine. Sprinkle with cheese. Transfer the meat to a platter and spoon some sauce over it. Serve the meat and pasta separately. Pat the meat dry and season with salt and pepper. In a bowl, combine the stuffing ingredients. Season with salt and freshly ground black pepper Spread a thin layer of the stuffing on each slice of the meat, roll up the meat to enclose the stuffing and tie with string. In a large skillet over moderate-heat, heat the oil until hot. Add the meat and cook until it is browned on all sides. Transfer to a plate, set aside until ready to add to the sauce. Yield: 6 servings Prep time: 35 minutes Cook time: 15 minutes In a bowl mix together (until just combined) the meat, eggs, bread crumbs, cheese, and parsley. Season with salt and red pepper flakes. Add enough club soda to make a firm but light textured meatball. Form mixture into meatballs about the size of an ice cream scoop. Chill, covered, until ready to add to sauce. Yield: 6 servings Prep time:15 minutes ","[Barolo, Barbaresco, Chianti, Dolcetto]" 22709,"Sweet and Spicy Bacon Bites 1 pound slab bacon, cut into 1-by-1/2-inch pieces 1/4 cup pure maple syrup
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon cayenne pepper
Instructions: Place the bacon in an even layer in a large skillet. Cook over medium-low heat, stirring often with a rubber spatula, until the bacon is light golden brown, about 20 minutes. Meanwhile, combine the maple syrup, black pepper and cayenne in a small bowl. Pour off some of the rendered bacon fat, leaving just a small amount. Return the skillet to the heat and pour the maple syrup mixture over the bacon. Braise gently until the syrup thickens and glazes the bacon and the bacon is deep golden brown, about 15 minutes. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22710,"Baccala Alla Pizzaiola: Cod with Tomato 2 pounds hydrated cod, de-boned Flour, for dredging, 1 1/4 cups extra-virgin olive oil 2 cloves garlic, diced 1 chili pepper, crushed, optional 1/4 cup capers 1 (8-ounce) can peeled plum tomatoes, with juice 1 tablespoon fresh oregano leaves Salt Small bunch fresh Italian parsley, finely chopped Instructions: Ready to use, hydrated cod can be found at most fish shops. However, if you choose to buy dry salted cod, soak it in a large bowl of cold water for 2 to 3 days, changing the water 3 to 4 times a day. This will rehydrate the cod and ensure that it is not too salty. Cut the cod into 2 by 2-inch pieces. Lightly dredge the cod in flour, shaking off any excess, and set aside. In a large saucepan, heat 1 cup of the extra-virgin olive oil. Make sure the oil is hot before adding the cod, otherwise the cod will absorb the excess oil. Cook until golden brown on both sides. In another saucepan, heat the remaining 1/4 cup oil. Add the garlic, chili peppers, and capers, and let cook for a few minutes. Add the plum tomatoes along with the juices and crush some of the plum tomatoes with a wooden spoon. Add the oregano, season with salt, and cook for 5 minutes. Put the cod in the sauce and cook for an additional 2 minutes. Sprinkle the dish with fresh parsley and serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 22711,"Chai Coconut Tea 3 tea bags black tea 2 tablespoons coconut chips
2 tablespoons ginger flakes
8 cloves
5 green cardamom pods
1 cinnamon stick, roughly chopped
1/2 leftover, empty vanilla bean, finely chopped
Instructions: Open the tea bags and pour the tea into a small bowl. Add the coconut chips, ginger flakes, cloves, cardamom, cinnamon and vanilla and toss together. To use, steep 1 tablespoon of the mixture in boiling water and enjoy. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 22712,"Baked Salmon with Blackberry Ginger Glaze 1 cup water 12 ounces blackberries 1 (1-inch) piece ginger, peeled and sliced into coins 1/2 lemon, juice 1/4 cup sugar 1 tablespoon olive oil 4 (8-ounce) skinless salmon fillets Salt and freshly ground black pepper Instructions: Preheat oven to 400 degrees F. In a small saucepot over medium-high heat, combine water, blackberries, ginger and lemon juice. Bring to a boil, reduce to a simmer and cook until berries break down, about 5 minutes. Remove from heat and strain into a bowl, using the back of a spoon to push blackberry pulp through. Return blackberry mixture to the sauce pot, add sugar and bring to a boil. Lower the heat and simmer until reduced by half, about 20 minutes, stirring occasionally to avoid burning. Remove from heat and let cool. Brush a baking sheet with olive oil and set fillets on top. Brush fillets with oil and season with salt and pepper. Once blackberry mixture is cool, brush over salmon fillets and bake for 4 minutes. Brush again with blackberry mixture. Turn oven to broil and broil another 3 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22713,"Cauliflower Slaw 1/2 cup pine nuts 2 teaspoons kosher salt, divided 2 tablespoons freshly squeezed lime juice 1 tablespoon olive oil 1 large head cauliflower, separated into florets (about 2 pounds) 1/2 cup fresh parsley leaves, chopped 2 tablespoons chopped fresh mint 1/2 cup chopped tomatoes 3/4 cup golden raisins 1/4 teaspoon freshly ground black pepper Instructions: Place the pine nuts in a small fine mesh strainer and rinse under cold water. Toss with 1 teaspoon salt. Transfer the nuts to a small brown paper bag, fold over the bag, and microwave on high for 1 1/2 minutes. Remove the bag from the microwave and set aside to cool. Whisk the lime juice and the remaining 1 teaspoon salt together in a large mixing bowl. Slowly drizzle in the olive oil while whisking. Set aside. Using the largest shredding disk of your food processor, feed the florets through the tube until all the florets have been shredded. Transfer to the mixing bowl. Add the parsley, mint, tomatoes, raisins, and black pepper and toss to combine. Add the pine nuts and toss to combine. Cover and refrigerate for 1 hour and up to overnight before serving. Refrigerate, covered, for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 22714,"Glazed Veggie Skewers 1/4 cup teriyaki sauce 1/4 cup light brown sugar
2 bell peppers, preferably of different colors
1 bunch small spring onions or scallions
1 tablespoon sesame seeds
Instructions: Preheat a grill on medium-high heat. Warm the teriyaki sauce and sugar together in a small saucepan over low heat and stir until the sugar dissolves. Cut the bell peppers into 1 1/2-inch pieces. Cut the white and light green parts of the spring onion into 1-inch pieces (discard the dark greens or reserve for another use). Thread the vegetables on six skewers, 2 pieces of pepper for every 1 piece of onions. Grill the vegetables until charred in spots and lightly cooked, about 6 minutes. Baste both sides of the skewers with the glaze a few times, turning often so that it chars in spots, about 1 minute. Transfer the skewers to a platter and drizzle the remaining glaze on top. Sprinkle with sesame seeds and serve. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 22715,"Eggnog Ice Cream 4 egg yolks 1/3 cup sugar 1 pint whole milk 1 cup heavy cream 1 1/4 ounces bourbon 1 1/4 ounces dark rum 1 teaspoon freshly grated nutmeg Instructions: In the bowl of a stand mixer beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. Set aside. In a medium saucepan, over medium heat, combine the milk and heavy cream and bring just to a simmer, stirring occasionally. Decrease the heat to low and temper in the egg mixture. Cook until the mixture just begins to thicken, approximately 5 minutes. Remove from the heat, stir in the nutmeg, bourbon and rum. Pour into a medium mixing bowl and set in the refrigerator. Chill the mixture in the refrigerator until it reaches a temperature of 40 degrees F, stirring occasionally. Once chilled, process in an ice cream maker according to the manufacturers' instructions. Place in an airtight container and put in freezer for 2 hours before serving ","[Chardonnay, Riesling, Moscato, Port]" 22716,"Teriyaki Sauce 1/2 cup soy sauce 2 teaspoons dark sesame oil 2 oranges, juiced 2 tablespoons honey 2 tablespoons ginger, peeled and minced 1/2 cup scallion, chopped 2 teaspoons garlic, minced 2 teaspoons sesame seeds, toasted Instructions: Combine all ingredients in a large bowl. Refrigerate for 1 hour. May also be used as a great marinade for chicken, shrimp or beef. ","[Sauvignon Blanc, Riesling, Pinot Grigio]" 22717,"Butter Basted Rib Eye with Crispy Smashed Potatoes and Horseradish Salt Four 2-inch thick boneless rib eye steaks
1 stick (8 tablespoons) unsalted butter
3 cloves garlic, crushed
4 to 6 sprigs fresh thyme
Crispy Smashed Potatoes and Horseradish, recipe follows Oil, for frying 1 pound fingerling potatoes
Salt 1/2 cup sour cream
1/2 cup prepared horseradish
1/2 cup mayonnaise
Instructions: Heat a large cast-iron pan over high heat. Salt each rib eye on 1 side. Place salt-side down in the pan and sear until brown, about 4 minutes (you may have to do in batches or use multiple pans). Salt the top side of the rib eyes and turn over. Cook until brown on the flip side, about 3 more minutes. Add the butter to the pan and allow to foam. Add garlic and thyme and baste steaks with butter. Cook, flipping every 2 to 3 minutes and continuing to baste, until desired internal temperature is reached, about 10 minutes for medium-rare. Serve with Crispy Smashed Potatoes and Horseradish. Preheat oil in a deep fryer to 350 degrees F. Cover the fingerling potatoes with cold salted water. Bring to a boil and simmer until tender, about 10 minutes. Strain. Using the back of a spatula or wooden spoon, slightly smash each potato until skin splits and potatoes are about 1/2- to 3/4-inch thick but still intact. Deep-fry potatoes until golden brown and crispy, 1 to 2 minutes. Remove to a sheet pan fitted with a rack to drain slightly. Add sour cream, horseradish and mayonnaise to a small bowl and stir to combine. Transfer potatoes to a serving dish. Drizzle with horseradish cream mixture.
","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah]

" 22718,"Lemon Sponge Cake with Glazed Strawberries 1/4 cup sifted matzo cake meal, plus extra, for flouring the pan 9 eggs, separated, whites at room temperature 3/4 cup sugar 1 cup ground almonds 1/2 cup chopped almonds 1 1/2 teaspoons freshly squeezed lemon juice 1 lemon, zested 3/4 cup confectioners' sugar 1 to 2 tablespoons freshly squeezed lemon juice 1/4 teaspoon pure vanilla extract 1/4 teaspoon freshly grated lemon zest 1 cup apricot jam 1 1/2 tablespoons water 3 cups strawberries, green parts trimmed off, halved Instructions: Preheat oven to 350 degrees F. Butter a 9 or 10-inch springform pan and line the bottom with parchment paper. Flour the sides of the pan with sifted matzo cake meal. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until soft peaks form. Add 1/2 cup of the sugar and continue whipping just until stiff and glossy, about 30 seconds more. In another bowl, whip the egg yolks with the remaining 1/4 cup sugar until light and fluffy. Fold in the egg whites. Gently fold in the ground almonds, chopped almonds, matzo meal, lemon juice, and lemon zest. Pour the batter into the prepared pan and bake until dry and spongy in the center, about 35 to 40 minutes. Let cool for 15 minutes in the pan, then remove the sides of the pan and let cool completely on a wire rack. The cake will fall somewhat. Make the glaze: In a small bowl, stir the ingredients together until smooth, adding lemon juice as needed until the glaze is pour-able. Set the wire rack holding the cake on a sheet pan. Drizzle the glaze generously over the top of the cake, letting it trickle down the sides. Using a flexible spatula or pastry brush, gently spread the glaze over the sides of the cake, reusing any glaze that drips onto the baking sheet. Let set for at least 30 minutes before serving, or until the glaze is hardened. Transfer the cake to a serving platter, removing the pan bottom and parchment paper if desired. In a medium saucepan, bring the jam and water to a boil, stirring to break up any lumps. Working quickly, add the strawberries all at once and fold together with a spatula until evenly coated. Pour into the sunken center of the cake and gently spread into a circle on the surface, leaving a 1 1/2-inch border all around. Let cool until set, about 30 minutes. Use a very sharp knife for slicing the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 22719,"Everglades Frog's Legs Vegetable oil, for frying 1 teaspoon pepper 1/2 teaspoon garlic powder 1/2 cup olive oil 1/2 pound skinned pig frog's legs 1/2 cup Italian breadcrumbs 1/2 cup cornmeal Instructions: Heat the oil in a deep fryer to 350 degrees F. Blend the pepper and garlic powder into the olive oil. Pat the frog's legs dry of moisture and dip into the pepper-garlic oil. Mix the breadcrumbs and cornmeal together and coat the frog's legs. Deep fry until golden brown, about 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 22720,"Late Summer Gazpacho with Hatch Chiles 2 shallots, roughly chopped 1 red onion, roughly chopped 1 large seedless cucumber, cut into chunks 1 medium bulb fennel, trimmed, cored and cut into 1-inch pieces
1 mild Hatch pepper or jalapeno, stemmed, seeded and chopped 8 large plum tomatoes, cored, seeded and cut into 1-inch pieces 2 thin slices slightly dry white bread, crusts trimmed, ripped into chunks 3 cups tomato or vegetable juice (such as V8) 3 tablespoons extra-virgin olive oil (break out the good stuff for this recipe), plus extra for drizzling
2 tablespoons sherry vinegar Kosher or coarse salt and freshly ground pepper 1 zucchini, diced small 1 red bell pepper, cored, seeded and diced small Diced avocado and lime wedges, for serving, optional Instructions: In the bowl of a food processor or in a blender, combine the shallots with the onion and pulse until finely chopped; do NOT puree! Turn into a large bowl. Place the cucumber, fennel and hot pepper in the food processor and do the same, then add them to the onion mixture. Then add half of the tomatoes with half of the bread chunks, pulse and turn them into the bowl as well. Finally, pulse the rest of the tomatoes with the remaining bread, add them to the lot and stir to mix. Scoop 1 cup of the vegetable mixture back into the food processor, then add the tomato juice, olive oil and vinegar and season with salt and pepper. Puree the mixture, then add it to the bowl along with the diced zucchini and bell pepper; stir to mix. Check the seasonings.
Chill the soup for at least 3 hours and up to 2 days (the longer you let it sit in the fridge, the more the flavors meld) and serve quite cold. Stir well before serving, adjust the seasonings as needed and pass the diced avocado and lime wedges on the side if desired. You may also want to give the portions a final drizzle of extra-virgin olive oil. ","[Rioja, Pinot Grigio, Vermentino, Grenache Blanc]" 22721,"Italian Bread Dipping Oil 1/2 tsp. Italian Herb Seasoning or 1/4 teaspoon each oregano and basil 1/4 cup Crisco? Extra Virgin Olive Oil Freshly ground black pepper Crusty baguettes or Italian bread Instructions: COMBINE seasoning and olive oil on a 6-inch plate. Top with freshly ground black pepper. Dip bread into oil.; ","[Vermentino, Chianti, Barbera, Montepulciano]" 22722,"The End Zone Cocktail Wheat Beer Hard Lemonade Ice Cubes Lemon wedges, for garnish Instructions: Mix equal parts beer and hard lemonade in a tall glass over ice. Garnish with a lemon wedge. ","[Hefeweizen, Citrusy White Wine]" 22723,"Fluffy Chocolate-Peanut Butter Sundaes 1 cup heavy cream 2/3 cup bittersweet chocolate chips, such as Ghirardelli
1/4 cup natural creamy peanut butter
1 cup heavy cream 2 tablespoons confectioners' sugar
1 cup marshmallow cream
1 pint chocolate peanut butter or vanilla ice cream
Sprinkles, crushed cookies and store-bought or homemade crostini, for garnish
Instructions: For the chocolate-peanut butter sauce: Warm the heavy cream in a small saucepan over medium heat until it begins to simmer. Place the chocolate chips and peanut butter in a medium bowl. Pour the warm cream over and allow to sit for 1 minute. Whisk until smooth. Set aside to cool slightly. For the toppings: Using a hand-held mixer, whip the heavy cream and confectioners' sugar on high speed in a medium bowl until stiff peaks form. Using a rubber spatula, quickly fold in the marshmallow cream. To make the sundaes, put 1 scoop of ice cream into each of 4 sundae bowls. Top each scoop with some of the Chocolate-Peanut Butter Sauce and a dollop of the Marshmallow Whipped Cream. Garnish with sprinkles, crushed cookies or crostini, as desired. ","[Chardonnay, Merlot, Cabernet Sauvignon, Moscato]" 22724,"Sweet and Tangy cl Beef Sweet and Tangy Dressing 1 tablespoon light soy sauce 4 tablespoons lemon juice 2 tablespoons orange juice 1 teaspoon groundnut oil (peanut) 2 teaspoons caster sugar (superfine) 1 tablespoon honey 1/3 cucumber, halved lengthwise, seeded and very finely chopped 1 medium green cl, seeded and very finely chopped cl Beef 1 tablespoon groundnut oil (peanut) 9 ounces beef fillet (tenderloin), sliced into thin 1/4-inch strips Cook's Note: You could use tail end of fillet for a less expensive cut. 1 teaspoon Shaohsing rice wine or dry sherry Pinch crushed dried cl flakes 1 teaspoon light soy sauce Pinch freshly cracked white pepper 1 large handful baby spinach leaves, washed 2 heads green-stemmed pak choy (bok choy), washed and sliced 1 small mango, peeled, stoned and finely diced Instructions: I love deep-fried crispy chilli beef but deep-frying is not always healthy. So I have come up with a light but tasty alternative that cooks the beef in a fast and furious way - on the wok! It is seasoned with some dried chilli spices and then placed on a bed of baby spinach leaves and dressed with a delicious sweet and tangy dressing. This is one of my favourite fast, delicious healthy suppers and I hope it gets your thumbs up. You can reduce the amount of sugar if you like. For the dressing: To make the sweet and sour dressing: Combine the light soy sauce, lemon juice, orange juice, groundnut oil, sugar, and honey, in a bowl. Whisk to blend the ingredients, and then add the very finely chopped cucumber, and cl. Stir, and set aside. For the beef: Heat a wok over high heat, and add the groundnut oil. Add the beef to the hot wok, and stir quickly. Deglaze with the rice wine or sherry, and cook for a few seconds. Add the crushed dried cl flakes, light soy sauce, and white pepper. Cook to your preference: 1 minute longer for well-done or less than a minute for medium. Dress the serving plates with some of the baby spinach leaves, and sliced pak choy. Spoon some of the cl beef into the middle of the platter, and then drizzle generous amounts of the dressing over the top. Sprinkle the dish with finely diced mangos, and serve immediately. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 22725,"Lamb Curry 4 pounds boneless, trimmed lamb shoulder Salt and freshly ground black pepper 1 cup vegetable oil 3 onions, diced 2 tablespoons pureed garlic 2 tablespoons black mustard seeds 2 tablespoons garam masala 2 teaspoons turmeric 2 teaspoons ground cardamom 2 teaspoons ground cumin 1 teaspoons dried red pepper flakes 2 quarts brown lamb stock or canned chicken broth Plain yogurt and Fried Onions, for garnish Instructions: Cut meat, as uniformly as possible, into 2 by 3 inch cubes. Generously sprinkle with salt and pepper. Heat oil in a large Dutch oven over high heat. Cook meat until golden brown on all sides, then reserve on a platter. In same pot, cook onions, stirring occasionally, until golden. Reduce heat to medium, add garlic and all dry spices, and cook about 3 minutes, stirring occasionally. Return meat to pan and pour in lamb stock. Bring to a boil, reduce to a simmer, and cook, uncovered, 1 hour 15 minutes. Occasionally skim and discard fat that rises to the top. Ladle warm stew over a bed of basmati rice and serve with Orange Dal with Ginger and Garlic. Garnish with yogurt and Fried Onions. Serve immediately. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 22726,"Tomatoes, Mozzarella and Edible Flowers 2 medium beefsteak tomatoes, sliced 2 medium non-acidic tomatoes, sliced 3/4 to 1 pound fresh mozzarella cheese, sliced thin 1 cup mixed edible flowers Salt and pepper to taste 1 tablespoon mustard 2 tablespoons chives, snipped 3 tablespoons champagne vinegar 2/3 cup extra virgin olive oil Instructions: In a mixing bowl combine, salt and pepper, mustard and chives. Stir in the vinegar. Slowly add the oil, whisking continually. Arrange tomatoes and cheese in an attractive manner on four salad plates. Garnish with flowers (whole or broken into petals). Serve with dressing.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 22727,"Apple Pie Shake 2 scoops vanilla ice cream 1/2 cup whole milk 1/8 slice apple pie, frozen and then thawed 30 minutes Instructions: Place a tall glass in the freezer to chill. Add the ice cream, milk and pie to the blender. Blend until fully combined and frothy. Serve in the chilled glass and enjoy! Feel free to change up the pie and ice cream, depending on the season. Cook's Note: Freezing your pie before blending will give you a nice, thick texture. ","[Chardonnay, Riesling, Moscato, Merlot]" 22728,"Prosciutto-Pesto Baguette 1/2 baguette, sliced lengthwise 1/3 cup mayonnaise 1 tablespoon store bought pesto 10 fresh basil leaves 3 ounces thinly sliced prosciutto 2 ounces fresh mozzarella, bocconcini size, sliced Instructions: Slice baguette lengthwise, but not all the way through. Set aside. In a bowl, combine mayonnaise and pesto. Set aside. Build sandwich by first spreading both sides of baguette with pesto mayonnaise. Add basil leaves, prosciutto, and mozzarella slices. Slice sandwich in quarters for serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 22729,"Minced Pork or Veal Tenderloin: Schweins Oder Kalbsgeschnetzeltes 4 tablespoons oil 2 pounds pork or veal tenderloin, minced Salt Freshly ground black pepper 3 tablespoons butter 1 onion, finely chopped 3 cloves garlic, minced 1 pound chanterelles, trimmed 1 cup heavy cream 1 teaspoon sweet paprika 1/4 teaspoon spicy paprika 1 tablespoon minced marjoram leaves 2 tablespoons minced parsley leaves, plus extra for garnish 2 tablespoons creme fraiche 1 pound wide egg noodles, cooked to al dente Instructions: Heat heavy saute pan. Then add oil until it begins to smoke. Sear the meat until golden brown, season with salt and pepper. Transfer meat to a strainer. Reserve meat and juice separately. Add the butter to the pan. When it begins to brown, add onions, garlic, and chanterelles. Saute over high heat until all the liquid has reduced. Add heavy cream, paprikas, and the juice from the meat. Reduce until sauce has lightly thickened. Add the reserved meat, marjoram and parsley, and season with salt and pepper. Stir in creme fraiche. Serve over noodles, on heated plates, and garnish with minced parsley. ","[Burgundy, Pinot Grigio, Riesling, Gavi]" 22730,"Seafood Pasta with Sherry Tomato Cream Sauce Salt 1 1/2 pound penne rigate or bow tie pasta 3 tablespoons extra-virgin olive oil 1/2 pound shiitake mushrooms, stemmed and sliced 2 large shallots, chopped 3 to 4 cloves garlic, finely chopped or grated A pinch or 2 crushed red pepper flakes 1/2 cup dry sherry 1/2 cup chicken stock or seafood stock 1 (15-ounce) can crushed tomatoes 1 pound shelled, cooked or raw bulk lobster pieces 1 teaspoon lemon zest Salt and freshly ground black pepper 1/2 cup cream A handful chopped chives or parsley or both Instructions: In a large saucepan boil water for the pasta. When water begins to boil add salt liberally, let water return to a boil and cook pasta to al dente. Drain. Heat a large skillet over medium heat with olive oil, 3 turns of the pan. Add mushrooms, shallots and garlic, red pepper flakes and saute 5 minutes. Deglaze the pan with sherry, stir in stock and tomatoes and bring to a bubble. If using raw seafood, season with lemon zest, salt, and pepper. Raise the heat a bit then add the seasoned seafood and heat through or cook until just about firm and opaque, a couple of minutes. If using cooked seafood, season the seafood when you add it to skillet with lemon zest, salt and pepper. Stir in heavy cream and toss hot pasta with sauce and chives and/or parsley, adjust seasoning and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 22731,"Cheddar Cheese Mashed Potatoes 8 medium to large potatoes, peeled and cut into chunks 3 bay leaves 1 cup butter (or two 4-ounce sticks), cut into chunks 8 ounces shredded Cheddar 1/2 cup heavy cream Salt and freshly ground white pepper 1/4 cup chopped fresh chives Instructions: Boil the potatoes with the bay leaves until the potatoes are tender. Drain the potatoes well and discard the bay leaves. Using a potato masher, mash the potatoes by hand, then stir in chunks of butter and shredded Cheddar. Cover and set aside to let cheese melt. Stir in heavy cream, season with salt and white pepper, then beat until creamy using an electric beater. Transfer to serving dish and garnish with chopped chives. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 22732,"Mussels and Clams with Spicy Tomato Broth 3 tablespoons olive oil, plus more for brushing bread 1 onion, coarsely chopped 5 cloves garlic, smashed, plus 1 clove for the bread 2 bay leaves 1/2 teaspoon dried crushed red pepper 1 1/2 cups dry white wine 1 (28-ounce) can San Marzano tomatoes with juices 1 to 2 red Fresno or serrano cl, thinly sliced (seeded depending on heat) 2 cups chicken broth, water, or a blend Crusty bread, for serving 2 1/2 pounds littleneck clams (about 20) 1 1/2 pounds mussels (about 24) 2 tablespoons chopped fresh flat-leaf parsley, optional Sea salt and freshly ground pepper Instructions:

1. Heat the oil in a large pot over medium heat. Add the onions, garlic, bay leaves, and crushed red pepper and cook until the garlic is tender and the onions are soft, about 8 minutes. Add the wine and bring to a simmer. Add the tomatoes with juices, crushing the tomatoes through your fingers, and the chiles. Simmer until the tomatoes break down, about 10 minutes.
2. Preheat the broiler. Add the broth and simmer,10 minutes. Meanwhile, brush the bread generously with olive oil and toast under the broiler, about 20 seconds per side. Remove and rub vigorously with 1 clove raw garlic.
3. Stir in the clams. Cover and cook, about 8 minutes. Add the mussels, give the pot a good stir, cover, and continue cooking until all the mussels and clams open, about 5 minutes more. Season with salt and pepper.
4. Divide the mixture among 4 bowls, discarding any unopened shellfish. Garnish with parsley and serve with the toasted bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 22733,"Cheese Tortellini with Porcini Pecorino Sauce 1 ounce dried porcini mushrooms 1 cup hot water 1 pound cheese tortellini 1 tablespoon olive oil 1/4 cup shallots, chopped 3 cloves garlic, minced 1 teaspoon dried oregano 2 bay leaves 1/2 cup heavy cream 1/4 cup grated Pecorino Romano or Parmesan 2 tablespoons chopped fresh parsley leaves Instructions: Soak dried mushrooms in hot water for 15 minutes. Strain mushrooms through a sieve, reserving liquid. While the mushrooms are soaking, cook tortellini according to package directions. While the tortellini is cooking, heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook 3 minutes, stirring with spoon until soft. Add oregano and bay leaves and cook 1 minute, until fragrant. Add porcini mushrooms and reserved mushroom soaking liquid and bring to a simmer, for 5 minutes. Reduce heat to medium, add heavy cream and simmer 2 minutes to heat through. Remove bay leaves with tongs, add tortellini to the mushrooms and cook 1 minute, to heat through. Remove from heat and stir in cheese and parsley. Serve immediately. ","[Barolo, Barbaresco, Chianti, Rioja]" 22734,"Chilango Burger Four 6-ounce grass-fed beef patties Pink Himalayan salt, for sprinkling
   Seasoned salt, for sprinkling
   4 slices Oaxaca cheese 4 whole-wheat hamburger buns Tamarind Sauce, recipe follows 1 tomato, sliced
   1 red onion, sliced
   1 avocado, sliced
   1 pound peeled tamarind 8 cherry tomatoes
   6 cloves garlic, unpeeled
   1 medium onion, chopped
   1/2 tablespoon canola oil
   Salt and freshly ground pepper 8 ounces cone piloncillo (unrefined sugar cone)
   7 ounces chipotles in adobo sauce
   1/4 cup chopped fresh cilantro Instructions: Sprinkle patties with some Himalayan and seasoned salt. Cook beef patties on a hot griddle (about 375 degrees F) to medium, about 3 minutes on each side. Add a slice of Oaxaca cheese to each, then cover to let cheese melt. Toast buns and slather each side with Tamarind Sauce. Add beef patties, tomatoes, red onion and avocado slices. Enjoy! Boil the tamarind in 1 cup water in a saucepan, about 12 minutes. Remove from heat and set aside. Preheat oven to 450 degrees F. Coat tomatoes, garlic and onions with oil in a large baking dish, then toss. Sprinkle with some salt and pepper. Roast until slightly charred, about 25 minutes. Let cool until ready to use. Meanwhile, add tamarind and piloncillo to a saucepan and cook over medium heat to soften and break down the unrefined sugar. Bring to a boil, then reduce heat and cook about 12 minutes. Peel garlic. Add roasted veggies, sweetened tamarind, chipotles in adobo and cilantro to a blender and blend on high until you have a smooth sauce. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 22735,"Strawberry Rhubarb Pie 2 cups all purpose flour, plus additional bench flour Pinch salt
   1 cup unsalted butter, chunked
   1/2 cup ice water, plus more as needed
   1 1/4 pounds rhubarb, trimmed, cut in 1/2-inch pieces 2 pints strawberries, hulled and sliced
   1 cup granulated sugar
   Pinch ground cinnamon
   1 tablespoon flour
   Pinch salt
   Juice of 1 lemon
   2 teaspoons vanilla extract
   2 tablespoons unsalted butter
   Milk, for brushing
   Granulated sugar, for sprinkling
   Instructions: Combine the flour, salt and butter in a large bowl. With a bench scraper or pastry cutter, cut the butter into the flour until it forms pea-size chunks. Slowly add the ice water, folding it into the flour until it comes together in a dough; be mindful not to overwork the dough. If the dough is too dry, add another tablespoon of water at a time. Turn the dough out onto a lightly floured work surface. Divide in half and form into disks. Wrap the two disks in plastic wrap and refrigerate for at least 30 minutes to let the dough rest. Preheat the oven to 425 degrees F. Roll out one of the disks into a 12-inch round on a lightly floured work surface. Roll it up onto the rolling pin and carefully transfer to a 9-inch pie plate. Gently press the bottom crust into the plate with your fingers. Leave the edges untrimmed. To the bottom crust, add the rhubarb, strawberries, sugar, cinnamon, flour, salt, lemon juice and vanilla. Dot with pats of the butter. On the same lightly floured work surface, roll the second disk of dough into a 12-inch round. Lay the top crust over the pie and crimp the edges. Brush the top crust lightly with milk and sprinkle with granulated sugar. Cut vent holes in the center. Bake for 20 minutes; lower the temperature to 375 degrees F and bake for another 45 to 60 minutes, or until the filling is bubbling. Cool completely before serving to allow time for the filling to set up. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22736,"Plum Gnocci 24 small Italian prune plums or 6 red or purple plums (or 2 cups chunky apricot or cherry jam) 3/4 cup sugar 1 recipe Gnocci, recipe follows 6 quarts salted water 6 tablespoons (3/4 stick) unsalted butter 2 cups coarse plain dry bread crumbs 2 teaspoons ground cinnamon 3 large baking potatoes, like Idahos (about 1 3/4 pounds) scrubbed 1 large egg 1 teaspoon salt Pinch of freshly grated nutmeg 2 cups unbleached all-purpose flour, or as needed Instructions: If using Italian prune plums, halve them lengthwise and remove the pits. Fill each cavity with 1/2 teaspoon of the sugar and re-form the plums by pressing the halves together. If using larger plums, halve them crosswise, separate the halves neatly, and remove the pits with a small melon baller. Cut them into 1/2-inch dice. In a small sugar bowl, toss the diced plums with 1/4 cup of the sugar. While you prepare the gnocchi dough, bring the water to a boil in a large pot over high heat. Flour your hands, the dough, and the work surface. Roll the dough under your palms to form a cylinder 2 inches in diameter and slice it evenly into 24 rounds. Flatten each round in the palm of one hand to a circle about 5 inches in diameter. Place an Italian plum or about 2 tablespoons of the sweetened diced plums (or 2 tablespoons of the jam) in the center of each dough circle. Carefully gather the dough up around the fruit (or jam), enclosing it completely without tearing the dough. Pat the dough between your hands to seal and even the gnocchi. Flour the dough and your hands lightly as you work and place the gnocchi on a lightly floured baking sheet as you form them. Add as many of the gnocchi as will fit without touching (about half) a few at a time to the boiling water, stirring gently with a wooden spoon to prevent sticking. Cook until the dough is tender and the plums are very soft, about 8 minutes after they rise to the surface. Meanwhile, in a heavy, medium-size skillet, melt the butter over medium heat. Add the bread crumbs and toast, stirring almost constantly, until golden brown, about 7 minutes. Remove from the heat, add the remaining 1/2 cup sugar and the cinnamon, and blend thoroughly. Transfer to a large baking dish. Remove the cooked gnocchi with a slotted spoon, draining them well, and repeat with the remaining gnocchi. Roll the cooked and drained gnocchi while still warm in the bread-crumb mixture until all are well coated. Arrange on a serving plate and sprinkle with any bread crumbs remaining in the baking dish. Serve warm. Place the potatoes in a large pot with enough cold water to cover. Bring the water to a boil and cook, partially covered, until the potatoes are easily pierced with a skewer but the skins are not split, about 35 minutes. (Alternatively, the potatoes can be baked in a preheated 400-degree oven until tender, about 40 minutes.) Drain the potatoes and let them stand just until cool enough to handle. (The hotter the potatoes are when they are peeled and riced, the lighter the gnocchi will be.) Working quickly and protecting the hand that holds the potatoes with a folded kitchen towel or oven mitt, scrape the skin from the potato with a paring knife. Press the peeled potatoes through a potato ricer. Alternatively, the potatoes can be passed through a food mill fitted with the fine disc, but a ricer makes fluffier potatoes and therefore lighter gnocci. Spread the riced potatoes into a thin, even layer on the work surface, without pressing them or compacting them. Let them cool completely. In a small bowl, beat the egg, salt, and nutmeg together. Gather the cold potatoes into a mound and form a well in the center. Pour the egg mixture into the well. Knead the potato and egg mixtures together with both hands, gradually adding enough of the flour, about 1 1/2 cups, to form a smooth but slightly sticky dough. It should take no longer than 3 minutes to work the flour into the potato mixture; remember, the longer the dough is kneaded, the more flour it will require and the heavier it will become. As you knead the dough, it will stick to your hands and to the work surface: Repeatedly rub this rough dough from your hands and scrape it with a knife or dough scraper from the work surface back into the dough as you knead. Dough is ready to be filled. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 22737,"Crispy Poblano Chiles Stuffed with Black Bean, Pork, Cheese Yellow Rice, and \Bandera (Mexican Flag)\ Sauce 1 tablespoon fermented black beans, rinsed and minced 1 tablespoon garlic, minced
   2 chopped jalapenos 2 chopped serranos 1 pound ground pork 1/4 cup cilantro, washed, dried, picked, and chopped 1 cup grated Mexican cheese, such as Manchego or Monterey Jack
   4 large poblanos, blackened, peeled, seeds removed, slit up one side, and ready to stuff Salt and black pepper Corn oil, to cook 2 cups cooked long grain rice with a pinch of turmeric Corn Tempura batter, recipe follows Bandera Sauce Red, recipe follows Bandera Sauce Green, recipe follows Cilantro Crema, recipe follows Cilantro sprigs, for garnish 1/2 corn meal 1 cup rice flour 1 bottle ice cold sparkling water 4 plum tomatoes, blackened on dry skillet and peeled 2 cloves garlic, toasted in dry skillet 2 chipotle peppers, toasted whole in dry skillet Salt Black pepper 1 small onion, sliced 3 cloves garlic 3 green jalapenos, roasted, de-seeded, de-stemmed 1 cup chicken stock Corn oil, to cook Salt and black pepper 1 cup sour cream 1/4 cup chopped cilantro 1 lime, juiced Salt Pepper Cilantro, for garnish Instructions: Preheat a fryer to 375 degrees F.
   In a small saute pan coated lightly with oil, saute the black beans and garlic until soft, add the jalapenos, serranos, and saute 2 minutes, add the pork and cook about 8 to 10 minutes on low heat or until cooked through. Set aside and let cool.
   Add the chopped cilantro and cheese. Stuff each cl full. Dip each one in the tempura batter and fry until golden brown, about 4 to 5 minutes. Season lightly with salt and pepper.
   Plating: On a large plate, ladle each half with the red and green sauces, yin-yang-like, if possible. Place a small mound of rice in the middle of the plate. Top with a poblano cl, drizzle with cilantro crema, and garnish with a cilantro sprig. In a large bowl, mix the cornmeal, and rice, and whisk in the soda until a pancake batter consistency is achieved. Transfer all ingredients to a blender and puree until smooth. Season with salt and pepper. In a saucepan, coated lightly with oil, add the onions and garlic and sweat until soft. Add the jalapenos, bell pepper, cinnamon, season, and stock. Reduce by 50 percent then transfer to a blender. Puree until smooth and check for seasoning. Mix all ingredients together and refrigerate until needed.
   ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

Note: The wine pairing suggestions are based on the flavors and ingredients listed in the recipe. However, personal taste preferences may vary, so feel free to experiment with different wines to find the perfect pairing for your taste buds!" 22738,"Creamy Chicken Mini Pitas 1 store bought roasted chicken 1/2 cup finely chopped celery 2 scallions, finely chopped 1/2 cup finely chopped walnuts 1 tablespoon finely chopped tarragon leaves 2/3 cup mayonnaise Salt and freshly ground black pepper 15 mini pita breads Instructions: Remove the skin from the chicken and pull the meat from the bones. Discard the skin and bones. Chop the chicken and put it into a medium bowl. Add the celery, scallions, walnuts, tarragon, and mayonnaise; mix thoroughly. If the mixture is not creamy enough, add more mayonnaise. Season with salt and pepper, to taste. Cover and refrigerate for 1 hour to let the flavors meld. Slice the mini pitas in half, open the pockets, and stuff with a heaping tablespoon of chicken mixture. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22739,"Roasted Pork Tenderloin 3 pork tenderloins (about 1 1/2 pounds) 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 3 tablespoons olive oil Bourbon Glaze, recipe follows Braised Red Cabbage, recipes follows 1 tablespoon olive oil 2 shallots, chopped 2 cloves garlic, chopped 2 cups brown sugar 3/4 cup balsamic vinegar 1/2 cup red wine 1/2 cup apple cider 2 teaspoons green peppercorns* (See Cook's Note) 1 bay leaf 1 cup seeded and chopped plum tomatoes 1/2 cup chopped red bell pepper 5 sprigs Italian parsley 3 tablespoons soy sauce 1 1/2 ounces bourbon 1 tablespoon olive oil 3 large onions, thinly sliced (about 2 pounds) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground cumin 1 small red cabbage, thinly sliced (about 1 pound) 1/4 cup apple cider 1/4 cup brown sugar 1/4 cup red wine vinegar Instructions: Preheat the oven to 400 degrees F. Season the pork with the salt and pepper. Heat the olive oil in an ovenproof skillet over high heat and sear the pork on all sides. Place the skillet into the oven and roast the pork for 8 to 10 minutes. Let the meat rest for 5 minutes before cutting. Slicing on a diagonal, cut each tenderloin into 4 or 5 pieces. In a medium pot heat the oil over medium heat and add the shallots and garlic, cook until soft, but not browned. Add the brown sugar, balsamic, red wine, apple cider, green peppercorns, bay leaf, tomatoes, red peppers, parsley, and soy sauce. Simmer until reduced by 1/2. Strain the sauce and add the bourbon. Serve warm over sliced pork tenderloin or chops. In a large pot heat the olive oil over medium-high heat and saute the onions until soft. Add the cinnamon, cloves, and cumin and cook for 30 seconds. Mix in the cabbage and saute for 5 minutes, until wilted. Add the cider, sugar, and vinegar. Cover and braise over low heat until the cabbage is tender, about 20 minutes. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 22740,"Chili Cheese Souffle 4 tablespoons unsalted butter, softened 4 tablespoons sifted, all-purpose flour 1 cup hot milk 1 cup sharp cheddar cheese 2 tablespoons chopped fresh jalapenos 1/4 cup chopped scallions 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 5 eggs, separated Instructions: Preheat the oven to 375 degrees. Butter a 1 1/2 quart souffle dish. In a heavy-bottomed saucepan, bring the milk to a boil, being careful not to allow it to scorch or boil over. Remove from the heat and reserve. In a second saucepan, melt the butter over low heat. Add the flour, stirring with a wooden spoon, until completely combined. Pour 1/3 of the milk into the butter mixture and, using a wire whisk, incorporate it completely before adding the remaining milk. When all of the milk has been added, continue cooking over low heat for 5 minutes. Add the cheese to the hot milk mixture, stirring carefully. Do not let the mixture boil or the cheese will separate. Stir in the jalapeno, salt and pepper and remove from heat. Let the liquid cool for 5 minutes, add several tablespoons of liquid to the egg yolks and stir together. Then add the yolks to the cheese and milk mixture slowly, stirring with a wooden spoon. Transfer the mixture to a mixing bowl and allow to cool completely before finishing the souffle. In a mixing bowl, whisk the egg whites to stiff peaks. Fold 1/3 of the beaten whites into the cheese mixture and then carefully fold in the remaining whites, being careful not to deflate the whites. Pour the souffle mixture into the souffle dish and bake for 45 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22741,"Grilled Flatbread with Asparagus Pesto and Fontina 1 pound grilled asparagus 1/2 cup packed fresh basil leaves, plus chopped for garnish 2 cloves garlic, chopped 2 tablespoons pine nuts 3/4 cup, plus 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1/2 cup, plus 4 tablespoons grated Pecorino Romano 1 pound fontina cheese, thinly sliced 1 large prepared pizza shell (recommended: Boboli) Instructions: Heat grill to high Combine the asparagus, basil, garlic and pine nuts in a food processor and pulse a few times to coarsely chop. With the motor running, slowly add the oil and process until emulsified. Season with salt and pepper and transfer the pesto to a bowl. Stir in the Pecorino Romano. Place pizza shell on the grill. Grill until slightly crisp, about 1 minute. Remove the shells and spread each with the pesto. Top with the fontina, return to the grill, close the cover and continue cooking until the cheese has melted, 2 to 3 minutes. Remove from the grill and sprinkle with the remaining Romano cheese and chopped fresh basil. Slice each flatbread into bite-sized pieces. ","[Chardonnay, Vermentino, Gavi, Barbera]" 22742,"Cream Cake with Fresh Fruit Nonstick cooking spray, for the pan 3 1/2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon fine sea salt
5 large eggs, at room temperature
2 cups granulated sugar
2 cups heavy cream
1 tablespoon pure vanilla extract
Turbinado or sanding sugar, for sprinkling 2 heaping cups fruit, such as stone fruit or berries, prepared as needed (seeds or pits removed, peeled if desired, chopped if large, left whole if small) 3 tablespoons granulated sugar Instructions: For the cake: Preheat the oven to 350 degrees F. Lightly grease a 9-inch springform pan with nonstick spray. In a medium bowl, whisk the flour, baking powder and salt to combine. In the bowl of a stand mixer fitted with the whisk attachment, whip the eggs and granulated sugar on low speed to thoroughly combine, about 1 minute. Raise the speed and whip until the mixture becomes pale and thick, 5 to 6 minutes. With the mixer running on low speed, add the cream in a slow, steady stream and mix to thoroughly combine. Add the vanilla and mix to combine. Add the flour mixture in 2 to 3 additions, mixing well to fully and smoothly combine. Pour the batter into the prepared pan and spread into an even layer, then sprinkle generously with turbinado or sanding sugar. Bake until a toothpick inserted into the center comes out clean (or with a few moist crumbs), 65 to 75 minutes. Transfer to a cooling rack and cool the cake completely in the pan. For the fruit: Combine the fruit and granulated sugar in a medium bowl and toss well to combine. Macerate at room temperature, stirring occasionally, for at least 30 minutes and up to 4 hours before serving. To unmold the cooled cake, run a small offset spatula around the outside edge, then release the outer ring of the pan. Slide an offset spatula under the cake all the way around and gently transfer to a serving platter. Serve slices of cake with a spoonful or two of fruit and their juices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 22743,"Red Wine-Poached Fruit 2 firm but ripe pears, peeled, seeded and quartered 1 cup fresh pitted tart cherries 1/2 cup granulated sugar 1 tablespoon cornstarch 1 cup red wine 2 whole star anise Pinch of kosher salt 1 teaspoon red wine vinegar Vanilla bean ice cream, for serving Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Add the pears, cherries, sugar and cornstarch to a large saucepot and mix to coat the fruit. Add the red wine, star anise and salt. Place the saucepot over direct heat, bring the mixture to a boil and cook, simmering, until the wine is reduced and slightly thickened, about 5 minutes. Remove the saucepot from the heat and add the red wine vinegar. Discard the star anise. Let cool slightly. Serve by spooning over some vanilla bean ice cream. (Alternatively, you can poach the fruit over medium-high heat on a stovetop.) ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 22744,"Caribbean Jerk Burgers 2 tablespoons reduced-calorie cole slaw dressing or reduced-calorie vegan cole slaw dressing 2 tablespoons fat-free mayonnaise or fat-free vegan mayonnaise 1 1/2 teaspoons Caribbean jerk seasoning 3/4 cup shredded green cabbage or packaged cole slaw mix 3/4 cup shredded red cabbage or packaged cole slaw mix 4 Grillers? Vegan Veggie Burgers or Grillers Prime? Veggie Burgers Instructions:

1. Combine dressing, mayonnaise and seasoning. Set aside.
2. Place frozen burgers on baking sheet. Bake at 350 degrees F for 10 minutes. Turn burgers. Spread half of jerk mixture on top of burgers. Bake for 8 to 10 minutes more.
3. Toss together cabbages and remaining jerk mixture. Top burgers with cabbage mixture. ON THE GRILL: Preheat grill Use a food thermometer to be sure patties reach minimum internal temperature of 165 degrees F. Helpful Hints: Save time and energy by substituting purchased cole slaw mix for both the red and green cabbage in this spicy burger recipe. The fabulous flavor stays the same, but you don't have to clean and chop cabbage. Note: Recipe is vegan only if vegan cole slaw dressing, vegan mayonnaise, and Morningstar Farms® Grillers® Vegan Veggie Burgers are used. ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company. This recipe has been tested and endorsed by Kellogg and Morningstar Farms®. ","[Syrah, Zinfandel, Malbec, Tempranillo]" 22745,"Citrus Cream Cannoli 1/3 cup Smucker's? Orange Marmalade Simply Fruit 1 (15 oz.) container ricotta cheese, drained 1/4 cup powdered sugar 1/2 tsp. vanilla extract Ground cinnamon 1 tbsp. grated fresh orange peel 12 to 18 cannoli shells, purchased GARNISH: Mini chocolate chips or candy bits Additional powdered sugar Instructions: COMBINE marmalade, ricotta, powdered sugar, vanilla, cinnamon and orange peel in medium bowl. Spoon mixture into a pastry bag without a tip or into a resealable plastic bag, then cut one corner off. Pipe into shells. CHILL at least 2 hours or up to 6 hours. Garnish with mini chocolate chips or candy bits. Sprinkle with powdered sugar before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22746,"Shrimp and Pork Tacos with Tomato Salsa and Creamed Avocado 1 teaspoon vegetable oil 12 ounces ground pork 1 shallot, diced 1 clove garlic, diced 1 green cl, chopped 2 tablespoons ground cumin 2 teaspoon smoked paprika 15 (21/25 count) shrimp, shelled, deveined and coarsely chopped 1/2 cup canned water chestnuts, rinsed, drained and diced Pinch sugar 2 tablespoons chopped fresh cilantro stems Zest and juice of 1 lime Salt 3 plum tomatoes, diced 2 green onions, chopped Juice of 1/2 lime 1/4 bunch fresh cilantro, leaves picked and stems chopped Pinch sugar Salt 2 avocados, halved, pitted, peeled and chopped Juice of 2 1/2 limes 1/4 bunch green onion, chopped 2 tablespoons sugar 1/4 cup sour cream Salt 8 soft tortilla shells, warmed over grill or in microwave for 30 seconds Fresh cilantro sprigs, for garnish Salt Instructions: For the shrimp and pork filling: In a cast iron pan, heat the vegetable oil over medium heat. Place the pork in the pan and saute until brown and caramelized. Once the pork has browned, add the shallots, garlic, and chiles, cook for 1 to 2 minutes. Add the cumin and smoked paprika and stir. Add the shrimp and stir. Once the shrimp has turned pink, add the water chestnuts and stir. Add the sugar, cilantro stems, lime zest and juice, remove from heat. For the tomato salsa: Put the tomatoes and green onions in a small bowl. Add the lime juice, cilantro leaves and stems and mix. Season the salsa with sugar and salt. For the creamed avocado: Put the avocados in a bowl, add the lime juice and chopped green onion. Add the sugar and sour cream. Mash until the mixture is incorporated. Season with salt. To assemble the shrimp and pork tacos: Place the tortilla shells on a plate. Divide the pork and shrimp filling among the tortilla shells. Spoon the filling in the center of the taco. Spoon the creamed avocado and tomato salsa over the tortilla shells. Garnish with cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 22747,"Katsu Curry Ramen 2 pounds pork feet 2 pounds pork neck bones
   2 pounds pork leg bones
   2 chicken back bones
   6 cloves garlic
   One 3-inch piece ginger 1 leek (white and green parts), halved lengthwise, sliced crosswise and rinsed
   1 onion, cut into thirds
   1/4 cup bonito flakes
   1/4 cup dried anchovy
   1/4 sheet kombu
   1 cup dried shiitake mushrooms, ground in a blender
   2 tablespoons salt
   1 tablespoon sugar
   1 teaspoon fish powder
   2 cubes curry bouillon
   1 gallon vegetable oil, for frying 1 pound pork loin, sliced into 4 portions
   Salt 1 egg
   1 cup all-purpose flour
   2 cups panko bread crumbs
   1 ear of corn, kernels removed from cob 1 carrot, julienned
   Vegetable oil, as needed 1/2 head of cabbage, chopped lengthwise
   Four 6-ounce packages fresh ramen noodles
   1 green onion, chopped
   Instructions: For the pork broth: Place the pork feet and bones and chicken bones into a large stock pot and cover with cold water. Put on the lid and bring the pot to a boil. After 10 minutes, turn off the burner and strain the bones. Wash the bones under cold water to remove all the scum. Add the cleaned bones back into a clean stock pot, add water and bring to a boil. Char the garlic, ginger, leek and onion in a skillet until they are almost burnt. Set aside. Place the bonito flakes, dried anchovy and kombu in a spice pack and securely tie the end. Put the ground mushroom into a separate spice pack and securely tie the end. Place the charred vegetables, and both spice packs into the pot with the bones. Bring the pot to a boil and boil for 6 hours. Remove the dried anchovy spice pack from the pot. Boil for another 12 hours, then add the salt, sugar and fish powder. Let the broth simmer on low heat for another 6 hours. To create the curry broth, take 64 ounces (2 quarts) of pork broth and add the curry bouillon. Bring to a boil and whisk the broth. For the pork katsu: Heat the oil in a heavy-bottomed pot to 350 degrees F. Tenderize the pork loin using the flat end of a meat mallet and season with salt. Beat the egg and 1 tablespoon water to create an egg wash. Take the pork loin and dredge it in the flour, then the egg wash, then the bread crumbs. Fry the pork loin until golden brown, for 4 to 5 minutes. Remove and let rest for 1 to 2 minutes before cutting. For the ramen bowl: Saute the corn and carrots in a pan with a little oil and set aside. Then saute the cabbage with a little oil. Bring a pot of water to a boil. Drop the fresh ramen into the boiling water. Cook for 90 seconds, or to your desired firmness, then drain. Pour the hot curry broth into 4 bowls and add the cooked ramen. Top with the cabbage and place the fried pork katsu on top. Add the corn and carrot and finish with the chopped green onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 22748,"Bacon-Wrapped Potatoes With Honey Sauce 2 large Idaho potatoes (about 1/2 pound each) 12 slices bacon (3/4 pound) 2 cups canola oil 2 tablespoons unsalted butter, melted 1 tablespoon honey 1 tablespoon chopped scallions, white and some green 1/2 teaspoon chopped fresh parsley Kosher salt and freshly cracked pepper Instructions: Cut each potato lengthwise into 6 wedges. Wrap each wedge with a slice of bacon and secure each end with a toothpick. Place the oil and potato wedges in a large saute pan-the oil should come at least halfway up the sides of the potatoes. Over medium heat, cook the potato wedges until tender, turning occasionally, about 20 minutes. Increase the heat to high and cook until the bacon is crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain. In a small bowl, mix the melted butter, honey, scallions, parsley, 1/4 teaspoon pepper and salt to taste. Carefully remove the toothpicks from the potato wedges and transfer the potatoes to a platter. Drizzle with the melted-butter mixture. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 22749,"Baby Carrots 1 1/2 pounds baby carrots 3 tablespoons butter, cut into small pats 1 tablespoon sugar 1 teaspoon coarse salt Instructions: Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes. Turn carrots in sauce and taste to adjust seasonings and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 22750,"Steak Salad With Za\u2019atar Chimichurri 1/2 cup fresh cilantro 1/2 cup fresh mint 1/2 cup fresh parsley 3 tablespoons extra-virgin olive oil 2 tablespoons sherry vinegar 1 tablespoon za\u2019atar 1 jalape?o pepper, seeds and ribs removed, roughly chopped Juice of 1 lime (about 2 tablespoons) 1 small shallot, roughly chopped Kosher salt 2 8- to 10-ounce New York strip steaks Kosher salt and freshly ground pepper 2 tablespoons unsalted butter, plus more as needed 1 teaspoon za\u2019atar 1 small shallot, sliced 1/2 cup English peas 2 cups baby arugula 2 cups baby spinach 1 avocado, cut into small chunks 4 radishes, cut into small wedges Instructions: Make the chimichurri: Combine the cilantro, mint, parsley, olive oil, vinegar, za\u2019atar, jalape?o, lime juice, shallot and a pinch of salt in a blender. Puree, scraping down the sides as needed, until smooth with just a few small chunks remaining. Set aside or refrigerate for up to 3 days in advance. Prepare the steaks: Sprinkle the steaks all over with 1 teaspoon salt and a generous amount of pepper. Melt the butter in a large skillet over medium-high heat. Add the steaks and cook, flipping halfway through, until a nice golden crust has formed on both sides and the temperature registers 125? F (for medium rare) on an instant-read thermometer, 7 to 8 minutes total. Transfer to a cutting board and let rest for 3 to 4 minutes. Return the skillet to the heat and turn to medium. Add more butter to the skillet if it is dry and add the za\u2019atar. Toast until fragrant, about 1 minute. Stir in the shallot and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the peas and saut until tender but still crisp, 1 to 2 minutes. Transfer to a plate, leaving any remaining butter in the skillet. Mix the arugula and spinach together and place on a platter. Sprinkle with the avocado, radishes, peas and shallots. Slice each steak into thick pieces and place atop the salad. Drizzle with some of the chimichurri and serve immediately with the remaining chimichurri on the side. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 22751,"Pretzel-Crusted Chicken Skewers 2 boneless, skinless chicken breast halves Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Canola oil, for grilling
1/2 cup mayonnaise
1/2 cup whole-grain Dijon mustard
1 cup finely crushed pretzels
1/3 cup grated Parmesan
Instructions: Preheat a grill pan over medium-high heat. Cut each piece of chicken lengthwise into 6 slices. Thread each strip through a bamboo skewer. Sprinkle the chicken generously with salt and pepper. Using a rag and tongs, generously oil the grill pan. Place the chicken skewers on the grill. Cook the chicken until lightly charred and cooked through, 2 to 3 minutes per side. Remove the skewers from the grill to a plate or sheet tray and cover to keep warm. In a small bowl stir together mayonnaise and mustard. Put the crushed pretzels onto a large plate and combine with the grated cheese. Brush a chicken skewer with the Dijon mayonnaise, then roll into the pretzel and cheese mixture to coat completely. Repeat with remaining chicken skewers and serve with extra Dijon mayonnaise for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22752,"Whole Spiny Lobsters Split and Stuffed with Hearts of Palm Slaw 1 tablespoon olive oil Salt and pepper 2 (1 1/2 pound) spiny lobsters, split and cleaned 4 small fresh hearts of palm, julienned 1 orange, sectioned and juice reserved 1 yellow or red large round tomato, peeled, seeded, and cut into small strips 1 red onion, julienned 1 bunch cilantro, chopped 1/4 Scotch bonnet cl, seeded and minced 1 tablespoon sherry vinegar Instructions: Preheat a grill. Combine the hearts of palm, orange sections and juice, tomato, red onion, cilantro, cl, vinegar, and olive oil, and keep chilled until ready to serve. Just before serving, season with salt and pepper. Place the split lobsters on the grill, flesh side down. Cook for 5 to 6 minutes and then turn over and cook for 5 to 6 more minutes. Place the lobster on serving platters filling in the top, empty part of the shell with the slaw. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 22753,"Lillian Cahn's Stuffed Chicken Breast Salad 8 large skinless, boneless chicken breast halves 3 ounces (6 tablespoons) young, soft goat cheese 1 small clove garlic, peeled and minced Freshly ground black pepper 8 thin slices prosciutto 1 1/4 cups fresh bread crumbs Salt 2 eggs, beaten 2 tablespoons extra-virgin olive oil 1 head romaine salad 1/2 cup extra virgin olive oil 1/4 cup balsamic vinegar 1/2 teaspoon Dijon mustard Salt and pepper, to taste Instructions: Preheat oven to 325 degrees. Rinse the chicken well and pat it thoroughly dry. Place the chicken breasts between 2 pieces of waxed paper, and pound on them gently with a rolling pin or a heavy weight until they are about 1/4-inch thick throughout. In a small bowl, mix together the goat cheese, garlic, and a generous amount of pepper. Stuff the chicken breasts. Lay a slice of prosciutto on top of 1 piece of chicken (if the prosciutto is larger than the chicken breast, trim to fit). Place one-eighth of the goat cheese mixture on the top third of the prosciutto, and roll up the chicken breast to enclose the cheese. Set it, seam side down, on a clean counter or plate, and repeat with the remaining chicken breasts. They will stay rolled quite easily without needing anything to secure them. Place the bread crumbs in a shallow bowl or plate, and season lightly with salt and pepper. Whisk the eggs in a large shallow bowl and set them next to the bread crumbs. Dip each rolled chicken breast in the bread crumbs to coat it well, then in the beaten egg, then again in the breadcrumbs. Use 1 hand for dipping the chicken in the crumbs, and the other for dipping into the eggs to minimize the amount of crumbs sticking to your fingers. Heat the oil in a large heavy skillet over medium-high heat. When it is hot but not smoking, brown the chicken breasts turning them, frequently, until they are golden on all sides, about 7 minutes total. (Do not overcrowd the pan. Brown the chicken breasts in 2 batches if necessary.) Remove them from the pan and arrange them in a single layer in an 8 by 14-inch enamel or ceramic baking dish. Place the dish in the center of the oven and bake for 30 minutes. Let cool and refrigerate. Cut into 6 slices. Whisk together oil, vinegar and mustard. Season to taste. Toss salad with vinaigrette. Place on plate. Arrange chicken slices on top of salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 22754,"Gorgonzola and Walnut Fougasse 1 recipe Basic Dough with Pate Fermentee, recipe follows Cornmeal, for dusting, as needed 1 1/2 cups whole or broken walnut halves (about 5 ounces) 7 ounces dry \mountain-style\ Gorgonzola cheese (not dulce), crumbled Olive oil, as needed 3 1/2 cups unbleached, unbromated all-purpose flour (1 pound) 2 1/4 teaspoons kosher salt (9 grams) 1 teaspoon minus 1/16 teaspoon instant dry yeast (2.8 grams) 1 1/4 cups plus 1 tablespoon 63 degree F. water (.67 pound)
Instructions: Place a baking stone in the middle of the oven and preheat to 470 degrees F.
On a lightly floured work surface, cut the dough into 4 equal pieces with a bench scraper.
Using your fingertips, flatten the dough pieces. Transfer 1 of the pieces to the back of a cookie sheet lined with parchment paper and lightly dusted with cornmeal. Cover generously with walnuts and Gorgonzola and top with another piece of dough. Press down on the edges to seal. Using a small palette knife, cut 8 evenly spaced holes in the dough. Stretch the dough to enlarge the holes. Lightly brush the fougasse with olive oil and cover lightly with plastic wrap. Place the loaf in a warm place and let rise for 30 minutes. Repeat to make 1 more loaf.
Working with 1 loaf a time, slide the fougasse, still on the parchment paper, onto the baking stone. Bake until crispy and brown, about 20 to 25 minutes. Transfer the fougasse to a rack to cool. Repeat with the remaining loaf. Pate Fermentee just means \old dough. \Old dough?, you say. Well, this old dough is basically a starter that is made the day before, and cuts down on the time you eventually spend in the kitchen. Nothing wrong with that. It also makes the bread last longer, gives it a slightly acidic and subtly complex flavor, and helps the inside of the bread form tiny irregular holes that are a sign of great artisanal bread (called \crumb\ in baker-speak).
If you can, try weighing out the ingredients, instead of using measuring cups and spoons\u2014it's much more accurate.
Use this dough to make Scali, an Italian sesame seed-crusted bread, or Gorgonzola and Walnut Fougasse\u2014or both.
1 recipe refrigerated Pate Fermentee (1 3/4 pounds), recipe follows
1 1/2 cups minus 1 tablespoon 80 degree F. water (.71 pound) 3 1/2 cups unbleached, unbromated all-purpose flour (1 pound)
1 teaspoon minus 1/16 teaspoon instant dry yeast (2.8 grams)
2 1/4 teaspoons kosher salt (9 grams) In a large mixing bowl, combine the pate fermentee and water and, using your hands, break up the dough into the water.
In another bowl, whisk together the flour, yeast, and salt. Add the flour mixture to the pate fermentee mixture and mix by hand until firm and cohesive, about 3 minutes. Allow dough to rest for 10 minutes.
Turn the dough out onto a lightly floured work surface. Knead the dough until very elastic and smooth, about 10 to 15 minutes. Take the dough's temperature. It should be at 78 degrees F. Transfer the dough to a large bowl and cover with plastic wrap (the plastic should not touch the dough). Place the bowl in a warm place (about 75 to 78 degrees F.) and let rise for a total of 1 hour and 45 minutes. After the first 45 minutes, fold the dough and turn it over in the bowl. (It will somewhat deflate the dough, but it is gentler than what's commonly referred to as \punching down.)
Let the dough rise, undisturbed, for 1 hour more. (The dough will rise considerably at this point.)
Turn the dough out onto a lightly floured work surface. Press the dough gently into a rectangle, to degas it. In a large bowl, whisk together the flour, salt, and yeast. Add the water and, using your hands, mix until incorporated, about 3 minutes. (Alternatively, mix in a mixer on the lowest setting possible.) Cover bowl with plastic wrap and put in a warm place (about 75 degrees F.). Let the dough ferment for 1 hour. Take the dough's temperature. It should be at 75 degrees F.
Refrigerate the dough at least 10 hours and up to 36 hours. When ready, it will be roughly doubled in size and have a fine network of filaments and holes. Make this recipe the night before you mix the dough. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 22755,"Barley Bread 10 ounces barley flour, approximately 3 cups 1 teaspoon kosher salt 1 ounce baking powder, approximately 2 1/2 tablespoons 2 tablespoons honey 1/4 cup canola oil, plus extra for pan 2 eggs 1 cup whole milk Instructions: Preheat a gas grill on low heat for at least 10 minutes. Lightly rub the sides and bottom of a 4 to 5-quart Dutch oven with canola oil and set aside. In a medium mixing bowl, whisk together the flour, salt and baking powder. In a small mixing bowl, whisk together the honey, 1/4 cup oil, eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined. Pour the batter into the prepared Dutch oven; do not cover with a lid. Place the Dutch oven on the grill and close the lid of the grill. Cook with the lid shut for 35 to 40 minutes or until the internal temperature reaches 190 degrees F. Allow to cool in Dutch oven for at least 5 minutes before turning out onto a cooling rack. *Cook's note: For baking in a traditional oven, bake in a 350 degrees F oven for 25 to 30 minutes or until the bread reaches an internal temperature of 190 degrees F. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22756,"Bass Agrodolce with Spaghetti Squash and Mushrooms 5 tablespoons extra-virgin olive oil 3 or 4 sprigs fresh rosemary 1 head garlic, peeled Pinch of red pepper flakes 1/4 cup red wine vinegar 3 tablespoons sugar 1 medium spaghetti squash Kosher salt and freshly ground pepper 12 ounces mixed mushrooms (shiitake, chanterelle and/or oyster), cut into pieces if large 2 cups cherry tomatoes 4 6-ounce striped bass fillets, pin bones removed Instructions: Preheat the oven to 375. Make the agrodolce sauce: Heat 3 tablespoons olive oil, the rosemary, whole garlic cloves and pepper flakes in a small saucepan over low heat, stirring, until the garlic is tender, 8 minutes. Set aside 1 tablespoon of the garlic oil. Add the vinegar and sugar to the pan; simmer over medium-low heat until syrupy and caramelized, 5 minutes. Halve the squash lengthwise and remove the seeds. Brush the cut sides with the reserved garlic oil and season with salt and pepper. Place cut-side up in a baking dish and roast until tender, 1 hour. Reduce the oven to 200. Hold the squash with a towel; using a fork, pull off flesh in strands and place in the baking dish. Season with salt and pepper, cover with foil and keep warm in the oven. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring, until browned, 10 minutes. Transfer to a plate. Add the remaining 1 tablespoon olive oil to the skillet; add the tomatoes and toss until they blister. Add 1 tablespoon of the agrodolce sauce and a splash of water; cover and cook until the tomatoes burst, 5 minutes. Return the mushrooms to the pan and warm through. Meanwhile, bring 1 inch of water to a boil in a saucepan over medium-high heat. Season the fish with salt and pepper, then place in a bamboo or collapsible steamer over the water; cover and steam until almost cooked through, 5 to 6 minutes. Remove from the heat and keep covered to finish cooking, 2 to 4 minutes. Place a fish fillet on each of 4 plates; add the squash, mushrooms and tomatoes. Drizzle with the agrodolce sauce. Serve with extra sauce and the caramelized garlic. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 22757,"Deep-Fried Oysters with Rocket and Tomato Dressing 24 native oysters 3 1/2 ounces (100 grams) all-purpose flour 6 ounces (170 milliliters) cold water 1 egg white, stiffly whisked 1 tablespoon olive oil 1 3/4 pints (1 litre) vegetable oil 2 bags arugula 12 ripe plum tomatoes 2 tablespoons horseradish, creamed or freshly grated 1/4 clove garlic, peeled 2 tablespoons white wine vinegar Couple drops hot pepper sauce (recommended: Tabasco) Sea salt and freshly ground black pepper Instructions: Open the oysters and clean the shells or ask your fishmonger to do this for you. To make the batter, whisk the flour with the cold water and fold in the stiffly whisked egg white and 1 tablespoon of olive oil. To make the dressing, whiz the tomatoes in a blender with the horseradish, garlic and vinegar. Add the hot pepper sauce and season with salt and pepper. Tweak the amounts of hot pepper sauce and vinegar to tast e? you want it to be hot and tangy. Pass the mixture through a fine sieve to remove any chunky bits. This will give you a nice smooth dressing. Check the seasoning. Heat the vegetable oil in a deep-fat fryer to 350 degrees F (180 degrees C) and fry the arugula in small batches for about 25 seconds until nice and crisp. Remove and place on some kitchen paper. Drop each oyster into the batter, then remove with a spoon and fry for around 2 minutes until crisp and golden. Serve each oyster in its shell on a little fried rocket, drizzled with the tangy tomato dressing. Try this: Place the shells on some cracked ice or a bed of coarse sea salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]

" 22758,"Peanut Butter and Jelly Donut Sandwiches 8 slices white bread (or your choice of cinnamon swirl, raisin, apple, etc.) 1/4 to 1/2 cup peanut butter 4 to 6 teaspoons grape jelly (or your choice of jelly, jam, or preserves) 1 1/2 cups all-purpose flour 3/4 cup cornstarch 41/2 teaspoons baking powder 12 ounces carbonated energy drink (recommended: Red Bull) or seltzer water, for carbonation 1 quart canola oil (approximately, as needed for deep-frying) 1 teaspoon ground cinnamon 2 tablespoons sugar Instructions: Lay out the slices of bread and spread approximately 1 tablespoon peanut butter on each of 4 slices and approximately 1 teaspoon jelly on each of the other 4 slices. Pair them together to make peanut butter and jelly sandwiches. Heat canola oil in a deep-fryer to 375 degrees F. Mix flour, cornstarch, and baking powder and add energy drink in a stream while whisking constantly. Dip sandwiches into the batter or ladle batter over them. Deep-fry until golden brown. Drain on paper toweling. Mix cinnamon and sugar in a bowl and sift onto fried sandwiches while they are still hot. Slice the donut sandwiches into diagonal quarters while still warm, and serve. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 22759,"Fudgy Flower Blooms 2 cups sugar 4 tablespoons butter 1 can (5-oz.) evaporated milk, lowfat 1 jar (7 1/2-oz.) marshmallow fluff 1/2 teaspoon salt 2 1/2 cups DOVE? Chocolate 1 cup prepared vanilla frosting 1/4 cup M&M'S? Brand Chocolate Candies 1/8 cup M&M'S? Brand MINIS? Yellow, red and blue food coloring Other supplies: 1 (9-inch) square pan Foil 3 resealable plastic sandwich bags Various medium to small flower cookie cutters Green tinted wooden skewers Instructions:

1. Over medium heat, bring sugar, butter, evaporated milk, marshmallow fluff and salt to a full boil in a large heavy-bottom saucepan. Once it reaches a boil, continue cooking and stirring for 5 minutes.
2. Remove from heat and add DOVE® Chocolate and stir until smooth. Pour into a foil-lined and greased pan. Refrigerate until set; at least 1 hour or overnight.
3. Divide vanilla frosting between 3 bowls, tint yellow, blue and red. Spoon frostings into three separate resealable plastic bags. Snip small corners and set aside.
4. Using cookie cutters, press out shapes from fudge. Insert wooden skewers into the sides of the flowers. Pipe frosting around flowers and decorate with M&M'S® Brand Chocolate Candies and M&M'S® Brand MINIS®. Insert skewers into an oasis filled window box or flowerpots. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 22760,"Ice Cream Maker Margaritas 1/3 cup sugar 12 ounces tequila, chilled
   1 cup fresh lime juice, chilled (from about 8 limes), plus 2 limes, cut into wedges, for serving 4 teaspoons orange-flavored liqueur, chilled Kosher or rimming salt, for serving
   Instructions: Combine the sugar and 1/3 cup water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves, about 5 minutes. Let cool completely. Whisk together the tequila, lime juice, cooled sugar syrup, orange liqueur and 1 cup cold water in a medium bowl. Freeze until slushy in an ice cream maker according to the manufacturer's instructions, about 45 minutes (see Cook's Note). Transfer the frozen margaritas to a chilled pitcher. Store in the freezer until ready to serve.
   Fill a small plate with an even layer of salt. Moisten the rims of 4 chilled rocks or wine glasses and press into the salt to rim the edges. Divide the margaritas among the glasses. Serve with lime wedges. ","[Tequila, Mezcal, Cava, Prosecco]" 22761,"Connecticut Cajun Shrimp Rolls 1 cup red wine vinegar 1 tablespoon plus 1 teaspoon Cajun seasoning 1 tablespoon black peppercorns 4 medium carrots, chopped 2 celery stalks, chopped 1 head of garlic, halved crosswise 5 bay leaves 5 sprigs fresh thyme Kosher salt 1 pound medium shrimp, shell-on 6 tablespoons (3/4 stick) unsalted butter 4 split-top hot dog buns 2 tablespoons minced fresh chives Lettuce leaves, for serving Instructions: Put the vinegar, 1 tablespoon Cajun seasoning, peppercorns, carrots, celery, garlic, bay leaves, thyme and 1 teaspoon salt in a medium saucepan and cover with 6 cups water. Bring to a boil over high heat, then reduce the heat and simmer for about 15 minutes. Scoop out the solids with a strainer and discard (or save the bigger veggies for adding to salads). Reserve the poaching liquid. Bring the poaching liquid back to a simmer and add the shrimp. Poach until the shrimp are bright pink and just cooked through, about 2 minutes. Use a slotted spoon to transfer the shrimp to a plate and then refrigerate until cool enough to handle. Peel and devein the shrimp and coarsely chop. Melt the butter and remaining 1 teaspoon Cajun seasoning in a large skillet over medium heat. Brush the cut sides of the buns with some of the butter and toast in the skillet, buttered side down, until golden, 1 to 2 minutes. Toss the shrimp with the chives and season with salt. Divide the lettuce and shrimp among the buns, drizzling with any remaining butter. Serve warm.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 22762,"Chocolate Bouquet 1 cup chopped SNICKERS? Brand Miniatures for Valentine's Day 1/4 cup flour 1 tube (18 oz.) refrigerated chocolate chip cookie dough 18 pieces (1 cup) DOVE? Chocolate Hearts Other supplies: 18 (12-inch) wooden skewers 18 (12-inch) square sheets various colors cellophane 12-inch strands curling ribbon Non-toxic glue Green construction paper Green food coloring, optional Instructions:
5. Preheat oven to 350°F.
6. If desired, tint the wooden skewers with the green food coloring, and set aside to dry.
7. Knead together the flour and cookie dough. Finely chop 1 cup of SNICKERS®Brand Miniatures and gently knead the candy into the dough.
8. Shape the dough into slightly flattened 2 1/2-inch circles. Insert the skewers into the sides of the dough, and bake until golden brown (about 10-12 minutes). Remove the pan from the oven, and lightly press an unwrapped DOVE® Chocolate Heart in the middle of each cookie. Let cool completely.
9. To wrap the cookies, poke a tiny hole in the center of each sheet of cellophane. Slide a skewer through each hole, and have the cellophane \collar\ the cookie. Completely cover each cookie by bringing the cellophane up and around, tying it on the top with a ribbon. Cut small leaves from the construction paper, and glue them onto the stems. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 22763,"Traditional Fish Filet Sandwich 2 white fish filets 3/4 cup flour Salt 1/2 cup milk 1 cup bread crumbs Salt and pepper 2 kaiser rolls or other large sandwich roll Instructions: Season fish with salt and dredge in flour. Dip fish filets In milk and coat in bread crumbs. Let coated fish dry for 10 minutes. Heat 1/2 inch of oil in skillet over medium high heat. Fry filets until golden brown. Remove filets to paper towels to drain and season with salt ","[Chardonnay, Sauvignon Blanc, Riesling]" 22764,"Zucchini Parmesan Latkes 2 pounds zucchini 1/2 pound russet potatoes, peeled 1/2 tablespoon lemon juice 1 cup chopped scallions 1/2 cup grated Parmesan cheese 1 teaspoon chopped garlic 3/4 cup chopped parsley 1 teaspoon salt 1/2 tablespoon pepper 2 teaspoons sugar 1/3 cup flour 2 medium eggs Peanut oil for frying Instructions: Grate the zucchini and potatoes and toss in the lemon juice to prevent browning. Squeeze the zucchini and potatoes through towels or a sieve. It is imperative that you get almost all the moisture out of the vegetables. Add the scallions, cheese, garlic, 1/2 cup of the parsley, salt and pepper, sugar, flour, and eggs and toss to make sure that the ingredients are well mixed. Heat a 1/2 inch of peanut oil in a pan until hot and add thin silver dollar-size pancakes, frying over high heat until golden brown and crispy. When serving, sprinkle with a little more salt and the remaining chopped parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 22765,"Coconut Rice Pudding 1/2 cup long grain rice 2 cups coconut milk 1 1/2 cups milk 1/2 cup sugar 1 vanilla bean, split lengthwise, or teaspoon vanilla extract Pinch kosher salt 2 sheets gelatin Ripe mango slices, for garnish Instructions: Combine rice, coconut milk, milk, sugar, vanilla bean, and salt, in a heavy-bottomed saucepan and bring to a boil. Reduce the heat and cover the pot, leaving the lid slightly ajar. Simmer for 30 minutes. Stir the pot occasionally with a wooden spoon until the mixture has a creamy consistency. Soak the gelatin sheets in cold water until they soften, about 6 minutes. Take the coconut mixture off the heat, squeeze the excess water from the sheets of gelatin, and add to the coconut mixture. Stir to dissolve the gelatin. Remove the vanilla bean, and divide the pudding into 4 (3-ounce) ramekins. Chill overnight. To unmold the puddings, place ramekins into a hot water bath for about 30 seconds and invert on a plate. Garnish with mango slices. ","[Sauvignon Blanc, Chardonnay, Moscato, Vinho Verde]" 22766,"Baked Chicken With Green Spinach-Horseradish Sauce Cooking spray 8 (4-ounce) boneless skinless chicken breast halves Salt and ground black pepper 10-ounce package frozen chopped spinach, thawed 1/2 cup light mayonnaise 1/4 cup vermouth 6 tablespoons prepared white horseradish 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh parsley leaves 4 cups cooked rice (regular or instant) Lemon wedges, to garnish Instructions: Coat a large saute pan or large stovetop grill pan with cooking spray. Season both sides of chicken with salt and black pepper. Place chicken on prepared pan and cook until golden brown on each side and cooked through. Meanwhile, in a food processor, combine spinach, mayonnaise, vermouth, horseradish, lemon juice, and parsley. Process until blended and smooth. Season, to taste, with salt and black pepper. Spoon sauce over half of the chicken. Reserve remaining chicken for another recipe. Serve half (2 cups) of the rice with this meal and reserve remaining rice for another recipe. Garnish with lemon wedges. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 22767,"Steamed Artichokes with Harissa Mayonnaise Dipping Sauce Kosher or coarse salt Handful fresh parsley sprigs, optional 1/2 lemon, sliced, optional 2 large artichokes 1/2 cup mayonnaise 2 teaspoons minced fresh flat-leaf parsley 1 teaspoon fresh lemon juice 1 teaspoon harissa sauce Kosher or coarse salt and freshly ground black pepper Instructions: For the artichokes: Fill a pot (large enough to hold both the artichokes) with 2 inches of water. Add salt to taste and the parsley sprigs and lemon slices if using.
   Trim each artichoke by holding it firmly on its side and slicing off the top 1/2 inch or so, then cutting off the stem close to the base. Remove the smaller tough leaves around the base of the artichoke. Rinse the artichoke, separating the leaves as you do this. If you wish, you can cut off the tips of each leaf with scissors.
   Put the artichokes in the pot (the stem ends can be up or down, it doesn't matter), cover the pot and bring the water to a simmer over high heat. Reduce the heat to medium and continue to simmer until a knife slides easily into the base of an artichoke or a leaf comes out very easily when pulled, 25 to 40 minutes. Make sure the water doesn't evaporate; check after about 20 minutes and add more if needed.
   For the dipping sauce: Meanwhile, in a small bowl, blend together the mayonnaise, parsley, lemon juice and harissa. Season with salt and pepper.
   Serve the artichokes stem-side down on plates, making sure there is room on the plates to discard the leaves (or place a communal bowl in the middle of the table for people to toss in used leaves). Serve the sauce in tiny bowls on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Rioja]" 22768,"Pappardelle (Egg Pasta Dough) 1 1/2 cups 00 flour, such as Caputo, plus more for dusting 1/4 cup semolina flour, such as Caputo, plus more for dusting 1/4 teaspoon kosher salt
   1 large egg plus 8 yolks
   Instructions: In a large bowl, combine the 00 and semolina flours and salt and form a well. Add the egg and yolks to the center of the well. Using a fork, slowly start to incorporate the flour into the eggs to form a rough dough. You may add a splash of water if the dough is too dry or a dusting of flour if it is too wet. Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 10 to 12 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour at room temperature. Cut the dough into 3 pieces. Set up a pasta roller according to the manufacturer's directions and set it at the widest setting. Dust one section of the dough with semolina flour and press firmly to flatten the dough to 1/4 inch. Roll the dough through the machine on the widest setting. Fold the pasta dough in thirds and dust the outside with flour. Send it through the widest setting again. Reduce the setting to the next setting. Send the dough through the machine. Fold it in thirds once again and send through the setting one more time. Continue sending the dough through the machine, reducing the setting each time, until the desired thickness is reached, about 1/8 inch. Lay the sheet out on the counter and dust with flour. Use a knife or pizza cutter to cut strips 1 inch by 10 inches. Dust the strips with more flour. Continue with the remaining dough. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 22769,"Black Bean and Butternut Squash Tacos 1 1/2 cups refried black beans 1 small butternut squash 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon ground cinnamon 1 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 8 soft corn tortillas Pickled Shallots, recipe follows Cilantro sprigs for serving 3 Serrano chiles, seeds removed if desired, diced Crema, creme fraiche or sour cream for serving 1 cup red wine vinegar 1 cup dry red wine 1/2 cup packed brown sugar 2 tablespoons black peppercorns 1 tablespoons mustard seeds 2 teaspoons red pepper flakes 2 teaspoons coarse salt 20 medium shallots, peeled Instructions: Warm the refried beans gently over low heat. Cut the butternut squash in half crosswise at the narrowest point. Cut each half in half again lengthwise. Peel each section with a vegetable peeler or a flexible sharp knife. Use a teaspoon to scrape out the seeds and strings. Cut into 1/2- inch dice. Heat large nonstick skillet over high heat. Add olive oil. When it smokes, add squash cubes and toss well. Sprinkle with 1 teaspoon salt, cinnamon, cumin and black pepper. Saute over high heat, tossing frequently, until browned outside and tender but not mushy inside, about 10 minutes. To serve, heat tortillas quickly one by one in a very hot dry skillet, about 10 seconds per side. Assemble tacos by spooning in black beans, topping with Sauteed squash, sliced Pickled Shallots, cilantro sprigs, diced. Serranos, and cream. Roll up and serve 2 per person. Combine the vinegar, wine, brown sugar, peppercorns, mustard, cl flakes, and salt in a medium saucepan. Stir over low heat until the sugar is dissolved. Add the shallots and bring to a boil. Reduce to a simmer and cook 5 minutes. Set aside to cool completely in the liquid. Transfer the shallots and all their liquid to a jar or plastic container. Cover tightly and store in the refrigerator up to two weeks. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 22770,"Parma-Style Carrot Cake 2 1/2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup pine nuts (about 6 ounces) 1/2 cup sugar, plus 1/2 cup 1 teaspoon fennel seeds 1 lemon, zested and juiced 2 cups peeled and chopped carrots (about 6 carrots) 1/2 cup mascarpone cheese 1/2 cup (1 stick) butter, softened 5 eggs Powdered sugar, for garnish Instructions: Preheat the oven to 375 degrees F. In a medium bowl stir together the flour, baking powder, cinnamon, and salt. Set aside. Place the pine nuts, 1/2 cup sugar, and fennel seeds in a food processor and pulse to mince the nuts. Add the lemon zest, lemon juice, and the carrots. Pulse to mince the carrots. Add the mascarpone cheese and pulse until the cheese is incorporated. In a large bowl, using a hand mixer, cream together the butter and remaining 1/2 cup sugar. Add the eggs, 1 at a time, until well blended. Add the carrot mixture to the butter mixture and stir until combined. Add in the reserved dry ingredients and stir until just incorporated. Place the mixture in a lightly greased and floured 8 by 10 by-2-inch baking dish. Bake for 55 to 60 minutes. Let the cake cool for 1 hour, then dust with powdered sugar. Cut into squares and serve. ","[Barolo, Chianti, Rioja, Syrah]" 22771,"Fisherman's Stoup 1 medium red onion, coarsely chopped 1 Fresno cl pepper, chopped 1 tablespoon fresh lemon zest 2 cloves garlic, grated 1/2 cup flat leaf parsley, a couple of handfuls 2 tablespoons fresh thyme leaves 2 fresh bay leaves Fresh flat-leaf parsley 1/4 cup extra-virgin olive oil 6 anchovy filets 4 small ribs celery, chopped 2 starchy potatoes, peeled and chopped into small dice 1 red pepper, cored and finely chopped 1/2 bottle lager beer (about 6 ounces) 1 (28-ounce) can diced tomatoes or chunky-style crushed tomatoes 2 cups chicken stock 1 pound cod, cut into chunks 1 pound sea scallops 1 loaf ciabatta or other crusty bread of choice, for serving Instructions: For the seafood base: Place the red onion, cl pepper, lemon zest, garlic, parsley, thyme, and bay leaves in a food processor and process ingredients into paste. For the soup base: In a Dutch oven, heat the extra-virgin olive oil and anchovies over medium-high heat, when the anchovies melt into the oil add the seafood base and stir 3 to 4 minutes then add the celery, potatoes, and red pepper and cover the pot 4 to 5 minutes to sweat them out, stirring occasionally. Deglaze the pot with beer. Add tomatoes and chicken stock and bring to a boil, simmer for 20 minutes or until it has reduced by a third, then turn off the heat, cool and store for a make-ahead meal. To reheat: Reheat over medium-high heat. Crust up and warm bread in a hot oven. When the stoup comes to a boil, fold or nestle the cod and scallops into the liquid, and return to a bubble, cook for 5 to 6 minutes, until the fish is opaque and cooked through, then turn off the heat. Serve immediately with lots of bread for mopping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 22772,"Canton Ginger Passion Punch 4 oz. vodka 4 oz. Canton ginger liquor* (See Cook's Note) 4 oz. sake 12 oz. passion fruit 4 oz. fresh lime juice Instructions: Combine all ingredients and chill well. Serve over ice. ","[Sake, Sauvignon Blanc, Riesling]" 22773,"Slowly Cooked Short Ribs with French Lentils, Speck, and Portobello Mushrooms Four 3- by 2-inch trimmed beef short ribs Salt and pepper Flour, to dust the meat 1/4 cup vegetable oil, plus 1/4 cup 1 carrot peeled and chopped into 1-inch pieces 1 yellow onion, peeled and cut into 1-inch pieces 1 celery stalk cut into 1-inch pieces 1 Roma tomato, quartered 1 garlic head, halved lengthwise 2 cups cabernet sauvignon (Recommended: Plumpjack) 1 quart veal stock (chicken stock may be substituted) 2 bay leaves 1 sprig thyme Portobello Mushrooms, recipe follows Lentils, recipe follows 2 portobello mushrooms Extra-virgin olive oil Salt and pepper 1 teaspoon thyme leaves 1 pound De Puy lentils 1 carrot, peeled 1 leek, white part only 1 stalk celery, peeled 1/2 cup speck, cut into brunoise 1 tablespoon Dijon mustard 1 teaspoon red wine vinegar 1 tablespoon extra-virgin olive oil 1/2 cup chopped parsley Salt and pepper Instructions: Preheat oven to 325 degrees F. Trim away any excess fat from the beef, season liberally with salt and pepper, dust with flour. Braise the beef in a heavy-bottomed braising pan with 1/4 cup vegetable oil. Once the beef is browned, remove from the pan and place on paper towels to catch excess fat. Pour off all of the grease from the pan and then return the pan to the heat. Place about 1/4 cup of oil in the pan and add the carrot, onion, and celery. Lightly brown the vegetables over medium heat, stirring often with a wooden spoon. Once the vegetables begin to brown, add the tomato and garlic, and continue to saute until the juices have reduced and all of the vegetables are lightly browned and glazed. Deglaze the pan with the wine and simmer over medium heat, scraping the bottom of the pan with wooden spoon often to release any vegetables that may be sticking. Reduce the mixture until the wine is evaporated, the pan is dry, and the vegetables have a nice deep red wine glaze. Add the stock, bay leaves, and thyme to the pan. Bring the stock to a simmer, add the beef, and cover tightly with aluminum foil. Bake until tender, about 3 1/2 to 4 hours. Once the beef is tender, remove from the juice and set aside. Strain the juice into a saucepan and bring to a simmer. Skim any fat or particles that may rise to the surface. Reduce the liquid by 1/4 while continuing to skim the surface. Once reduced, strain the liquid and set aside until ready to serve. Serve with Portobello Mushrooms and Lentils. Remove the stems and gills from mushrooms. Brush each liberally with olive oil and season with salt and pepper. Grill the mushrooms over moderate temperature, just until tender, about 3 minutes on each side. Slice the cooked mushrooms into 1/4-inch slices and then toss with about 2 teaspoons of olive oil and thyme. Pick over the lentils to check for stones and other debris. Place lentils into sauce pan and cover with cold water. Quickly bring to a simmer and then strain and cool. Return lentils to pan and cover them with water. Bring to a boil and simmer until tender, about 15 to 20 minutes. Strain and spread them into one layer on a sheet tray. Set aside and reserve at room temperature. Cut the celery, carrot, and the leek into brunoise, and place in large mixing bowl. Add the still warm lentils to the mixture, toss evenly and briefly refrigerate. Whisk together the mustard, vinegar, and olive oil then toss with cooled lentil/vegetable mixture. Add the speck and chopped parsley. Reserve the mixture until ready to serve. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 22774,"Firehouse Chili 12 ounces tomato paste 16 ounces tomato sauce 1 (24-ounce) can kidney beans, drained 3 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons cumin 1/2 cup chili powder 2 tablespoons parsley 2 teaspoons oregano 1 (24-ounce) can pork and beans 1/2 teaspoon salt 1/2 teaspoon pepper 1 (24-ounce) can chili hot beans 1 tablespoon chipotle powder 1 teaspoon habenero cl powder 4 whole red habaneros 6 jalapenos 2 New Mexican chiles 1/2 pound elbow macaroni or spaghetti 1 pound steak, cut of choice 1 pound ground beef 1 pound ground pork 1/2 (12-ounce) can or bottle of beer Instructions: In a large kettle on low simmer combine tomato paste, tomato sauce, kidney beans, garlic powder, onion powder, cumin, chili powder, parsley, oregano, pork and beans, salt, pepper, chili hot beans, chipotle powder, habenero powder, habaneros, jalapenos, New Mexico chiles, and dry pasta and bring to a simmer. While that is simmering, grill the steak, and brown the pork and beef in a large saute pan. Drain the meat, season to taste, and add to sauce. Add the beer and cook for 30 minutes. Serve with crackers and cheese. Serving suggestions: crackers and cheese. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 22775,"Neelys' Peach Fool 1/2 cup sugar 1 teaspoon pure vanilla extract 3 large peaches, pitted and sliced into 1/2-inch-thick wedges Juice of 1/2 lemon 1/2 teaspoon cornstarch 2 cups low-fat Greek yogurt Instructions: Add the sugar, vanilla, peaches and lemon juice to a large saucepan over medium-high heat. Stir until the sugar begins to melt, 1 to 2 minutes. Cover, reduce the heat to medium and simmer 5 minutes.
Meanwhile, add the cornstarch to a small bowl and mix with 1 tablespoon water. Remove the cover from the peach mixture and stir in the cornstarch. Keep stirring until thick, about 1 minute. Once the mixture is thickened, remove from the heat and allow to cool. Refrigerate until chilled, at least 30 minutes.
To serve, layer the yogurt and peaches in a serving glass. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 22776,"Chicken-Potato Chip Club Sandwiches 6 slices bacon 1/2 cup mayonnaise, plus more for spreading Juice of 1 lemon 3 tablespoons chopped fresh herbs (such as dill, chives and/or parsley) 1 stalk celery, finely chopped 3 cups chopped rotisserie chicken (skin removed) Kosher salt and freshly ground pepper 12 slices white sandwich bread, crusts removed 3 cups potato chips, plus more for serving 1 tomato, thinly sliced Lettuce leaves, for topping 1 small bunch watercress, large stems removed Pickles, for serving Instructions: Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, about 8 minutes. Drain on paper towels, then break each strip in half. Meanwhile, combine the mayonnaise, lemon juice, herbs and celery in a large bowl; stir in the chicken. Season with salt and pepper. Toast the bread and spread with mayonnaise. Divide half of the chicken salad among 4 slices of toast. Top each with some potato chips, 1 piece of bacon, 1 tomato slice, some lettuce, watercress and another slice of toast. Repeat with remaining ingredients to make 4 double-decker sandwiches. Gently press each sandwich together and cut in half. Serve with pickles and more potato chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22777,"Vanilla Ice Cream With Honey 3 cups heavy cream 1 cup whole milk 1/2 cup honey 2 vanilla beans, split lengthwise and scraped 4 large egg yolks 1 tablespoon pure vanilla extract Instructions: Heat the cream, milk, honey and vanilla beans and seeds in a heavy saucepan over medium heat until hot, being careful not to let the mixture boil and curdle.
Lightly whisk the egg yolks in a medium heatproof bowl, then slowly drizzle 1 cup of the hot cream mixture into the yolks while whisking. Pour the yolk mixture into the saucepan of cream; heat, stirring constantly, until the custard thickens slightly and coats the back of a wooden spoon, again being careful not to let it boil and curdle.
Pour through a fine-mesh strainer to remove the vanilla beans and any bits of cooked egg yolk. Stir in the vanilla extract. Cover the custard with plastic wrap and refrigerate until cold, about 6 hours. You can speed this process dramatically by partially submerging the bowl of custard in a larger bowl of ice water to form an ice bath and stirring the custard occasionally until cold. The colder the custard is, the faster the machine will be able to freeze it for ice cream.
Follow the directions on your ice cream maker to freeze. Once the mixture is frozen, put it into containers and allow it to \ripen\ for at least 2 hours in the freezer.
","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 22778,"Steamy Grilled Rockfish with Chinese Vegetables 4 cloves garlic, roughly chopped 1/3 cup soy sauce
1 tablespoon fish sauce
2 rockfish fillets 5 heads bok choy
1 bunch enoki mushrooms
2 tablespoons grapeseed oil
Kosher salt 8 scallions
One 2-inch knob ginger
1 teaspoon sesame oil
1 clove black garlic (optional)
Black sesame seeds and chopped chives, for garnish Instructions: Mix the garlic with the soy sauce and fish sauce in a medium. Place the rockfish in the bowl and marinate for 5 to 7 minutes. Cut bottoms of the bok choy and wash, making sure there's no sand in between the leaves. Trim the bottom of the mushrooms and separate the mushrooms so they're not too clumped together. Drizzle the grapeseed oil on the vegetables and salt them. Heat a grill pan over high heat for 5 minutes. You want it nice and hot! When a drop of water instantly sizzles and evaporates, add the bok choy and mushrooms. It's ok if the grill pan is crowded ? that's what creates the steam. Grill until the bok choy and mushrooms have some char, about 3 minutes. Move the vegetable aside. Remove the rockfish from the marinade and place skin-side down on the grill pan. Cover the top of the fillets with the vegetables, reduce the heat to medium and cover with aluminum foil. Grill/steam the fish and vegetables for 12 to 17 minutes, depending on how thick your fillet is. You may lift the foil to check on it. If the middle of the fillet flakes easily, it's ready. Pulse the scallions, ginger, sesame oil and 1 teaspoon salt in a food processor. If you can find it, add a head of black garlic because it adds a nice sweetness. Cut the rockfish fillets into 4 to 5 portions. Place a large scoop of garlic-ginger sauce onto the plate, then use the back of the spoon to \swoop\ it across the plate. Place the fish on top of the sauce, then cover with grilled/steamed veggies. Garnish with black sesame seeds and chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]

" 22779,"The Last 'Stagon (Grilled Flank Steak) with Ying Yang Vegetables 1 flank steak (about 2 pounds) 2 tablespoons minced garlic 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Teriyaki sauce, for brushing 2 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter 2 bell peppers, halved, seeded and sliced 2 zucchini, halved lengthwise and cut into half moons 1 onion, halved and sliced Salt and freshly ground black pepper Instructions: For the steak: Place the steak on a baking sheet or in a dish and rub with garlic and olive oil. Sprinkle all over with salt and pepper. Let sit for 10 minutes. Preheat a grill or grill pan over high heat. Brush the steak with some teriyaki sauce. Grill the steak until medium rare, about 6 minutes on each side. Remove the steak from the grill and let sit. For the vegetables: Heat the olive oil and butter in a large deep skillet over medium-high heat. Add the peppers, zucchinis and onions, and saute for 5 minutes, stirring. Season with salt and pepper. Slice the steak thinly against the grain. Serve with the vegetables. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 22780,"Stir-Fried Broccoli in Oyster Sauce Kosher salt 1 bunch broccoli (about 1 3/4 pounds) 2 tablespoons vegetable oil 2 cloves garlic, chopped 2 teaspoons finely grated fresh ginger 1 red jalapeno or Fresno cl, finely chopped (seeded optional) 1/4 cup oyster sauce 2 teaspoons rice wine vinegar Instructions: Bring a large pot of salted water to a boil over medium-high heat. Trim the broccoli into florets and bite-size (1 1/2-inch) pieces of peeled stem. Add the broccoli to the pot and cook until crisp-tender, about 1 1/2 minutes. Strain in a colander. Heat the oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, add the garlic, ginger and jalapeno and cook until the garlic is golden and fragrant, about 45 seconds. Add the broccoli, oyster sauce, vinegar and 1/4 teaspoon salt and toss to coat. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22781,"Cookies-and-Cream Lush Nonstick cooking spray, for the pan 5 tablespoons unsalted butter, melted 1/3 cup granulated sugar One 14.3-ounce package chocolate sandwich cookies, placed in a resealable plastic bag and crushed with a rolling pin
One 8-ounce package cream cheese, at room temperature 5 tablespoons confectioners' sugar 1/2 teaspoon vanilla extract Pinch kosher salt One 12-ounce container whipped topping, such as Cool Whip, thawed One 3.9-ounce package instant chocolate pudding (plus required ingredients) 1/4 cup chocolate shell ice cream topping, such as Magic Shell Instructions: Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the butter, granulated sugar and 2 cups crushed cookies in a medium bowl. Press the mixture into the prepared baking dish. Freeze for 15 minutes to set. Combine the cream cheese, confectioners? sugar, vanilla extract and salt in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Fold in 3/4 cup of the whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula, then refrigerate for 15 minutes to partially set.
Meanwhile, make the instant pudding according to the package directions. Pour over the filling. Top with the remaining whipped topping, cover and refrigerate for 2 hours to set. Before serving, sprinkle the remaining cookie crumbs over the top and drizzle with the chocolate shell topping. ","[Chardonnay, Riesling, Moscato, Merlot]" 22782,"Soy Syrup 2 cups thin soy sauce 1/2 cup brown sugar 1 lime juiced Instructions: Combine all and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 percent reduction. Let cool. ","[Sauvignon Blanc, Riesling, Gewrztraminer]" 22783,"Harlequin Soup 1 recipe Very Green Broccoli Soup 1 recipe Roasted Butternut Squash Soup Fresh chives, finely sliced 1 1/2 pounds broccoli 2 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter 2 tablespoons minced garlic 1 cup (1/4-inch) diced onion 1/2 cup (1/4-inch) diced celery Gray salt and freshly ground black pepper 2 teaspoons finely chopped fresh thyme leaves 5 cups chicken stock or canned low-salt chicken broth 2 cups packed spinach 2 teaspoons freshly grated lemon zest 1 cup heavy cream or buttermilk (if using buttermilk, cut the lemon zest in half) For the soup: 2 tablespoons extra-virgin olive oil 1/2 cup (1/4-inch) diced onion 1/4 cup (1/4-inch) diced celery 1/4 cup (1/4-inch) diced carrot 1 cinnamon stick Sea salt, preferably gray salt and freshly ground black pepper About 4 cups chicken stock or canned low-salt chicken broth 1/2 teaspoon ground toasted coriander, optional 1 1/2 cups Roasted Winter Squash recipe 1/2 cup half-and-half, optional About 3 pounds butternut squash (preferably 1 large squash) 1/2 cup (1 stick) unsalted butter 2 tablespoons finely chopped fresh sage leaves 2 tablespoons granulated sugar 1/4 cup balsamic vinegar 1/4 cup dark unsulfured molasses 2 teaspoons Toasted Spice Rub, recipe follows 1/4 cup fennel seeds 1 tablespoon coriander seeds 1 tablespoon peppercorns 1 1/2 teaspoons red pepper flakes 1/4 cup (1-ounce) pure California chili powder 2 tablespoons kosher salt 2 tablespoons ground cinnamon Instructions: To serve the Harlequin Soup: Ladle some of each soup into its own pitcher. Pour both soups simultaneously into each of 6 bowls, creating a swirled almost yin-yang like appearance. Garnish with chives and serve hot. Cut the broccoli florets from the stems. Peel the tough outer skin from the stems and trim off the fibrous ends. Cut the stems lengthwise into slices about 1/2-inch thick and then crosswise into 1/2-inch pieces. Heat the olive oil and butter in a soup pot over medium-high heat until hot. Add the garlic and cook until light brown. Add the onion and celery, lower the heat to medium, and season with salt and pepper. Cook the vegetables slowly until tender, about 10 minutes. Regulate the heat so the vegetables cook without taking on color. Add the thyme and stir. Add the broccoli stems, stock, and salt and pepper, to taste, and bring to a boil. Cook, uncovered, for about 3 minutes. Add the florets and continue to cook until very tender, about 5 minutes more. Puree the soup in a blender in small batches. Add some of the spinach and some of the lemon zest to each batch and then puree it. (The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.) Return the soup to the pan and reheat over gentle heat. Stir in the cream. Taste and adjust the seasoning with salt and pepper. Keep warm. To serve: 1/4 cup mascarpone cheese, optional 2 tablespoons toasted pumpkin seeds, optional Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick. Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.) Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until service. To serve: Ladle the soup into serving bowls. Garnish evenly, with the cheese and pumpkin seeds, if desired. Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper. Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors. Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny. Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months. Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe. Variation for Smoky Butternut Squash: Cook the prepared squash on a baking sheet in a covered grill with soaked chips to give a slightly smoky taste. Substitute in any of the recipes that call for roasted squash. If cooking kabocha, acorn, or other difficult-to-peel squash, cut in half, scoop out the seeds, and rub the insides and cut edges with the vinegar/molasses mixture. Place on a baking sheet, cut sides up, and roast at 400 degrees F until tender. Scoop out and puree. Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze. Taste your chili powder before adding and, if spicy and hot, cut back the amount. California chilies are almost sweet, not hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22784,"Gold Miner's Chili 1 1/2 cups finely minced white onion 8 garlic cloves, finely minced 2 (15 1/2-ounce) cans chicken broth, with fat removed 4 ounces tomato sauce 3/4 teaspoon garlic powder 3 tablespoons ground cumin 10 1/2 tablespoons chili powder or 5 tablespoons California cl powder (mild) 4 1/2 tablespoons New Mexico cl powder (medium) 1 tablespoon New Mexico cl powder (hot) 2 teaspoons salt 3 pounds beef, cut into 1/4-inch cubes 1 tablespoon vegetable oil 1/2 teaspoon meat tenderizer 1/2 teaspoon light brown sugar 1 teaspoon hot red pepper sauce Instructions: In a large pot simmer onion and minced garlic in 2 cups of chicken broth for 10 minutes. Add tomato sauce and all dry spices, except the tenderizer and sugar. Mix well. Brown the meat in oil using a separate pan and drain well. Sprinkle the meat with the tenderizer. Add the meat to the onion/spice mixture. Add remaining broth and simmer for 2 1/2 hours. Mix in brown sugar and hot sauce just before serving. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 22785,"Herb-Marinated Grilled Chicken Paillards with Pan Sauce 4 boneless, skinless chicken breasts, tenders removed and trimmed of any cartilage 1 lemon, zested and juiced, 1 tablespoon juice reserved 1/4 cup plus 2 tablespoons olive oil 1 small shallot, finely chopped 1 clove garlic, finely chopped 3 tablespoons chopped fresh chives 3 tablespoons chopped fresh tarragon leaves 3 tablespoons chopped fresh parsley leaves Salt, for seasoning Pepper, for seasoning 1/2 cup white wine 1 cup chicken broth 1 tablespoon cold butter Instructions: One by one, place the chicken breasts between 2 pieces of plastic wrap, or inside of a resealable plastic bag, and pound with a meat mallet or rolling pin or heavy-bottomed pan until about 1/2-inch thick. In a glass baking dish, combine the zest and all but 1 tablespoon of the lemon juice with 1/4 cup of the olive oil, the shallot, garlic, and a little more than 2 tablespoons of each of the chopped fresh herbs. (Reserve the remaining chopped herbs.) Add the pounded chicken breasts to the herb mixture and turn to coat. Season generously with salt and pepper, cover the dish with plastic wrap, and put in the refrigerator to marinate, at least 20 minutes and up to 1 hour. Heat the remaining 2 tablespoons olive oil in a large saute pan over high heat. Add the chicken breasts to the pan and cook, turning once, until cooked through and golden brown on both sides, about 4 to 5 minutes per side. Cook the breasts 2 at a time if the pan is too small. Transfer to a serving platter and keep warm. Add the remaining 1 tablespoon of lemon juice and the white wine to the pan, scraping to loosen any brown bits, and reduce until almost dry. Add the chicken broth and reduce by half, then off the heat add the reserved herbs and cold butter, swirling to melt the butter and thicken the sauce. Pour over the chicken paillards and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22786,"Mini Egg and Cheese Breakfast Burritos 4 eggs, lightly beaten 1 teaspoon butter
Kosher salt and freshly cracked black pepper
1/2 cup grated Cheddar 2 tablespoons chopped roasted peppers Eight 4-inch flour tortillas
Instructions: In a small saucepan over medium heat, cook the eggs with the butter, stirring constantly, until the eggs are slightly runny, about 3 minutes Take them off the heat and season with salt and pepper. The residual heat will cook them through. Fold in half of the cheese and the chopped peppers. To build the burritos, microwave the tortillas to soften. Divide the mixture among the center of the tortillas and top with the remaining cheese. Fold up the bottom third of the tortillas, fold the ends in towards the center and continue rolling to a small cylinder shape. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22787,"Potato Leek Soup 3 Yukon Gold potatoes, about 1 pound, peeled and cut into 1-inch dice 3-4 thick leeks, white and light green parts only, cleaned and sliced thin 1 quart water 1 bay leaf 3 sprigs of thyme, tied together 2 teaspoons salt 1/2 teaspoon pepper 1 bunch chives, sliced thin, about 1/2 cup Instructions: Place all ingredients except chives into medium saucepan and bring to a simmer. Cook for 20-30 minutes or until potatoes can be easily smashed against side of pot with wooden spoon. Remove thyme and bay leaf, and puree with immersion blender until very smooth. Serve in bowls with chives sprinkled on top. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 22788,"Broiled Buffalo Chicken Wings 12 chicken wings (3 ? pounds), tips removed, split 1 teaspoon vegetable oil Kosher salt and freshly ground black pepper ? cup hot pepper sauce ?cup apple cider vinegar 2 tablespoons maple syrup 2 tablespoons unsalted butter Celery sticks and blue cheese dip, for serving Instructions:

1. Position an oven rack 6 inches from the broiler. Line a rimmed 17- by 12-inch baking sheet with foil, pour ¼ cup water into the pan, and fit with a wire rack.\n\n2. Toss the wings with the oil, 1 ½ teaspoons salt, and ½ teaspoon pepper in a large bowl. Arrange in a single layer on the rack. Prick the chicken skin with the tip of a knife. Broil until cooked through and browned, about 20 minutes, turning once.\n\n3. While the chicken cooks, mix the hot pepper sauce, vinegar, maple syrup, and butter in a large, deep skillet. Bring to a boil, stirring, then simmer over medium-low heat until thickened slightly, about 3 minutes. Add the hot wings and turn until well-coated. Serve immediately with the celery sticks and blue cheese dip. ","[Zinfandel, Cabernet Sauvignon, Malbec, Shiraz]" 22789,"Skillet Mac and Cheese 2 cups 1-inch-wide cauliflower florets 1 1/4 cups Light-and-Crisp Whole-Wheat Bread Crumbs (recipe below) 3 tablespoons freshly grated Parmesan cheese
   2 teaspoons olive oil
   3 cups cold low-fat (1%) milk
   3 tablespoons all-purpose flour
   1 1/4 cups shredded extra-sharp cheddar cheese (5 ounces)
   1/4 cup shredded Gruyere cheese (1 ounce)
   2 teaspoons mustard powder
   3/4 teaspoon paprika
   1/2 teaspoon salt
   1/2 teaspoon freshly ground black pepper
   1/4 teaspoon cayenne pepper
   6 ounces (1 1/2 cups) whole-grain elbow macaroni, cooked for 3 minutes less than the package directions (about 3 cups cooked)
   Nonstick cooking spray 4 slices whole wheat sandwich bread (about 1 ounce each) Instructions: Preheat the oven to 375 degrees F. Place the cauliflower into a steamer basket fitted over the pot, cover, and steam until just tender, about 5 minutes. Finely chop the steamed cauliflower. In a small bowl, combine the bread crumbs, Parmesan, and oil. In a large saucepan, whisk together the milk and flour until the flour is dissolved. Whisking constantly, bring the mixture to a gentle boil over medium heat. Reduce the heat to medium low and simmer until the mixture thickens slightly, 2 to 3 minutes. Stir in the cheddar, Gruyere, mustard powder, paprika, salt, black pepper, and cayenne pepper. Whisk until the cheeses are melted and the mixture is smooth, 1 to 2 minutes. Add the chopped cauliflower and macaroni and stir until well coated. Spray an ovenproof 10-inch high-sided skillet with cooking spray. Pour the mixture into the prepared skillet. Sprinkle with the bread crumb mixture, place on a baking sheet, and bake until the top is browned and the cheese is bubbly, 35 to 40 minutes. Homemade bread crumbs are one of those \chef's secrets\ ? important but often overlooked detail that can make a dish. These easy-to-make crumbs are flaky, mild, and versatile?they don't have that heavy whole-wheat taste and dense texture that most store-bought brands have. Since bread crumbs are a comfort-food cornerstone used in everything from cutlet coatings to casserole toppings, it's key to have the best. Preheat the oven to 350 degrees F.
   Place the bread in a food processor and process until fine crumbs form, 25 to 30 seconds. Place the crumbs on a baking sheet, spreading them evenly. Bake until golden brown, about 12 minutes. Store the bread crumbs in an airtight container for up to 2 weeks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22790,"Peanut Butter Layer Cake with Peanut Butter Frosting 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for greasing the pans 2 1/2 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon fine salt 1/2 teaspoon baking soda 1 cup packed light brown sugar 2/3 cup smooth peanut butter 1/2 cup granulated sugar 4 large eggs 1 teaspoon pure vanilla extract 1 cup milk 1 1/4 cups granulated sugar 5 large egg whites Pinch fine salt 1 1/4 cups smooth peanut butter 4 sticks (1 pound) unsalted butter, cut into 1 1/2-inch chunks, at room temperature 1/2 teaspoon pure vanilla extract Crushed peanut brittle, for decorating Instructions: For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter two 9-inch round cake pans, and line the bottom of each with a round piece of parchment. Sift the flour, baking powder, salt and baking soda together onto a piece of parchment or into a large bowl. Beat the butter, brown sugar, peanut butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined. Evenly divide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for a few minutes, then transfer them to a cooling rack to cool completely. Invert each onto a cooling rack, and remove the parchment. (The cakes can be stored at room temperature, wrapped in plastic wrap, for 1 day.) For the buttercream: Bring a few inches of water to a boil in a saucepan large enough to hold the heatproof bowl of a stand mixer above the water. Whisk together the granulated sugar, egg whites and salt in the stand mixer bowl. Set the bowl above the boiling water, and whisk until the mixture is warm to the touch and the sugar has completely dissolved. Transfer the bowl to the stand mixer fitted with the whisk attachment, and beat at medium-high speed until cool and the whites hold stiff peaks, about 5 minutes. Beat in 3/4 cup of the peanut butter until smooth. Beat in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. Continue beating on medium-high speed until the buttercream thickens into stiff peaks. (The mixture at some point may appear to be very liquidy, but continue to beat.) Beat in the vanilla. To assemble: Slice each cake in half, for a total of 4 cake rounds. Spread the remaining 1/2 cup peanut butter on 3 of the rounds, dividing evenly. Put 1 round, peanut butter-side up, on a cake stand or serving platter, and spread about 3/4 cup of the buttercream on top, leaving about a 1/2-inch border all around. Repeat with 2 more layers of peanut-buttered cake and buttercream. Place the last cake round (without the peanut butter) on top. Frost the outside of the cake with the remaining buttercream. Refrigerate the cake until it sets up (this makes it possible to cut neat slices), at least 4 hours up to overnight. Sprinkle the top with peanut brittle before serving. Serve chilled or at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 22791,"Potato Chip-Chocolate Chunk Cookies 5 cups kettle-cooked potato chips (from one 8-ounce bag) 5 ounces semisweet chocolate, chopped (or 1 cup chocolate chunks) 5 ounces caramel milk chocolate (such as mini Ghirardelli bars), chopped 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3/4 cup granulated sugar 3/4 cup packed light brown sugar 2 large eggs 1 1/4 teaspoons pure vanilla extract Flaky sea salt, for topping Instructions: Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Put 2 heaping cups potato chips in a large bowl and add the semisweet and caramel milk chocolates; set aside. Put the remaining 3 cups potato chips in a resealable plastic bag and finely crush with the bottom of a measuring cup; transfer to a small bowl and set aside. Whisk the flour, baking powder, baking soda and kosher salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on high speed until very fluffy, about 5 minutes. Add the eggs, one at a time, then add the vanilla, beating well after each addition until creamy. Reduce the mixer speed to low; gradually beat in the flour mixture until combined. Add the potato chip?chocolate mixture and beat until combined. Roll the dough into large balls (about 1/4 cup dough each), then roll in the crushed potato chips. Arrange 2 inches apart on 3 unlined baking sheets. Bake, switching the pans halfway through, until the cookies are browned around the edges but still soft, 20 to 22 minutes. Immediately sprinkle with flaky sea salt. Transfer the pans to racks and let cool 10 minutes, then slide a spatula under the cookies and transfer to the racks to cool completely. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling wine]

" 22792,"Easy Kids' Lunches: Fun Shaped Sandwiches 2 slices whole-grain bread 2 slices low-sodium smoked turkey breast 1 slice reduced-fat Cheddar 1 tablespoon hummus 2 slices tomato 1 thin slice cucumber 1 small lettuce leaf Instructions: Punch shapes out of the bread with a cookie cutter. Punch shapes out of the turkey and cheese. Place the hummus in a small food storage container to use as a spread for the sandwich.
Pack the hummus, bread, cheese, turkey, tomato, cucumber and lettuce in a lunch container. Assemble the sandwich when ready to eat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 22793,"Almost-Famous Mocha Frappes 3 tablespoons sugar 2 cups warm strong coffee 2/3 cup sugar 1/2 cup unsweetened cocoa powder 1 ounce milk chocolate, finely chopped 1 1/2 teaspoons honey 1/2 teaspoon vanilla extract 1 cup reduced-fat milk Whipped cream, for topping Instructions: Make the coffee ice: Stir the sugar into the coffee until dissolved, then let cool. Pour into a 16-cube ice-cube tray and freeze until solid, about 3 hours. Make the chocolate syrup: Combine the sugar and cocoa powder in a saucepan and slowly whisk in 2/3 cup hot water. Bring to a simmer over medium heat, whisking, until the sugar dissolves, 3 to 5 minutes; do not boil. Remove from the heat and stir in the chocolate, honey and vanilla until smooth. Transfer to a bowl and refrigerate until cool. Make the frappes: Puree 8 coffee ice cubes, 1/2 cup milk, 1/3 to 1/2 cup chocolate syrup and 1 cup plain ice in a blender until smooth. Pour into 2 glasses, then repeat to make 2 more drinks. Top with whipped cream and more chocolate syrup. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 22794,"Warm Skate Salad 1 recipe Court Bouillon (see recipe) 1 (10-ounce) boneless, skinless skate wing Fine sea salt, to taste Freshly ground white pepper, to taste 5 cups mesclun (baby greens) 5 tablespoons vinaigrette (see recipe) 1 tablespoon thinly sliced coriander leaf 1/2 ripe tomato, peeled, seeded and cut into 1/4-inch dice 1 cup plus 2 tablespoons red wine vinegar 7 cups cold water 1 branch fresh thyme 1/2 small leek 1 (3-inch) piece peeled carrot 1 (3-inch) piece of celery 3 medium cloves garlic, peeled 2 bay leaves 1 teaspoon fine sea salt 1 1/2 teaspoons white peppercorns 2 teaspoons Dijon mustard 1 teaspoon fine sea salt 2 pinches freshly ground white pepper 3 tablespoons red wine vinegar 3 tablespoons sherry vinegar 1/2 cup plus 1 tablespoon olive oil 1/2 cup plus 1 tablespoon corn oil Instructions: Bring the court bouillon to a boil in a flameproof roasting pan. Season the skate with salt and pepper. Add the skate to the roasting pan and poach until a knife will go easily into the crease between the skate ribs, about 1 minute. In a bowl, toss the mesclun with 3 tablespoons of the vinaigrette. Arrange in a tall mound in the center of 2 dinner plates. As soon as the skate is cooked, separate it into thin strips, cutting through the natural creases in the fish. Drape the strips over the salad in a circle, as if making a teepee. Drizzle the skate with the remaining 2 tablespoons of vinaigrette. Scatter the coriander and the tomato over all. Serve immediately. For the Court Bouillon: Combine all ingredients in a large saucepan and bring to a boil. Boil for 10 minutes. Strain through a fine-mesh sieve. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer up to 2 months. Yield: 6 cups For the vinaigrette: In a mixing bowl, whisk together the mustard, salt, pepper and vinegars. Whisking constantly, very slowly drizzle in the olive oil and then the corn oil. Store, tightly covered, in the refrigerator for up ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 22795,"Corn and Cheese-Stuffed Crepes with Poblano Cream Butter for greasing the baking dish 3/4 cup whole milk 2 large eggs 1 large egg yolk 1/2 cup all purpose flour 3 tablespoons melted unsalted butter, slightly cooled 1/2 teaspoon salt 2 tablespoons (1/4 stick) unsalted butter 3/4 cup chopped onion 2 poblano chiles, charred, peeled, diced 1 cup heavy whipping cream 2 1/2 cups finely grated mozzarella cheese 1 cup fresh corn kernels (from 1 ear of corn) 1/2 cup Mexican crema or sour cream Chopped fresh cilantro, for garnish Instructions: Grease a 13-by-9-by-2-inch glass baking dish with butter. Set aside. For the crepe batter: Place all ingredients in a blender and process until smooth. Let the batter stand for 30 minutes to allow any bubbles to settle. Preheat oven to 350 degrees F. For the sauce: Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the poblano chiles and cook for 1 minute to blend flavors. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer until reduced and the cream coats back of spoon, about 6 minutes. Cool mixture slightly then transfer to blender and process until smooth. Season the poblano sauce with salt and pepper, to taste. Return the sauce to the same skillet and keep warm over low heat until ready to serve. Heat a 10-inch-diameter non-stick skillet over medium-high heat. Brush the pan with oil (or spray with non-stick cooking spray). Add scant 1/4 cupful batter to the skillet; tilt to coat the bottom of the pan with an even layer of batter. Cook for about 30 to 45 seconds until golden on the bottom, adjusting the heat, as necessary, to prevent burning, Using a spatula, turn the crepe over and cook for 30 seconds. Transfer to a plate. Repeat with the remaining batter. Stuff each crepe with 1/4 cup of grated cheese and transfer to the prepared backing dish, fitting them snugly into dish. Cove the pan with foil and bake until cheese melts, about 15 minutes. To serve: Arrange the crepes on a platter and pout the sauce on top. Garnish with corn kernels, Mexican crema and chopped cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 22796,"Painkiller Cocktail Keg 1 1/2 cups (12 ounces) light rum 3/4 cup (6 ounces) cream of coconut 3/4 cup (6 ounces) pineapple juice 1/4 cup plus 2 tablespoons (3 ounces) triple sec 1/2 teaspoon freshly grated nutmeg 1 large pineapple
Pineapple soda, for topping drinks Instructions: Whisk or shake together the rum, cream of coconut, pineapple juice, triple sec and nutmeg until well combined (see Cook's Note). Chill for at least 2 hours. Meanwhile, cut the stem off the pineapple. Using a pineapple corer, twist into the top of the pineapple but don't cut all the way through to the bottom. Pull out the pineapple rings and reserve for drink garnishes. Use a paring knife to cut away as much of the remaining core in the pineapple as possible. Insert a fruit keg tap into the pineapple following the manufacturer's instructions. Replace the stem on top of the pineapple like a lid and refrigerate until ready to use. Shake the chilled drink vigorously. Pour through a fine-mesh strainer into the hollowed-out pineapple.
To serve, pour about 1/4 cup of the drink mixture over ice in a glass and top with some pineapple soda. Garnish with a pineapple ring and serve. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 22797,"Honey Mustard Chicken Marinade 1/4 cup honey 3 tablespoons Dijon mustard 3 tablespoons whole-grain mustard Kosher salt 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds) Instructions: For the marinade: Combine the honey, Dijon mustard, whole-grain mustard and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking. To cook: Transfer the chicken from the bag to a 9-by-13-inch baking dish and cover with foil. Roast in a 425-degree F oven for 10 minutes. Uncover and continue cooking until cooked through and an instant-read thermometer registers 165 degrees F, 10 to 15 minutes more. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22798,"Hasselback Roasted Potatoes 2 pounds potatoes, medium sized (your choice of type) Salt 1 1/2 tablespoons all-purpose flour Freshly ground black pepper 1/3 cup canola, vegetable or grapeseed oil 1/4 cup very finely parsley leaves Instructions: Peel the potatoes and rinse to remove any traces of dirt. Cut into the potatoes into uniform pieces. (This will help in cooking time if they are all similar.) Take a sharp knife and beginning on 1 end, cut about 2/3 through the potato. Repeat the same incision from 1 end of the potato to the other, spacing the cuts uniformly. (The idea is to create the look of a fan, which is why you don't cut all the way through the potato.) Place the potatoes in a large saucepan and cover with water. Add a pinch of salt and cook until just tender. (Do not overcook. The potatoes should remain a little hard, as they will continue to cook during roasting.) Preheat the oven to 375 degrees F. Drain the potatoes and place them on absorbent toweling to remove excess water. Mix the flour and salt and pepper, to taste, in a bowl and carefully toss with the already blanched potatoes. Place the floured potatoes onto a baking sheet and drizzle with oil. Bake until golden brown, approximately 30 to 40 minutes. To finish, scoop the potatoes with a slotted spoon onto absorbent paper toweling and to drain any excess oil. Transfer to a serving dish and garnish with the parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 22799,"Sweet Potato or Pumpkin Biscuits 2 1/4 cups commercial or homemade Self-Rising Flour (recipe follows), divided 1/4 teaspoon ground cinnamon (optional) 1/4 teaspoon ground nutmeg (optional) 1/3 cup chilled shortening or lard, roughly cut into 1/2-inch pieces 1 cup mashed cooked sweet potatoes or pumpkin puree 1/4 cup milk (optional) 1/2 cup confectioners' sugar 2 tablespoons buttermilk or milk Instructions: Preheat oven to 450 degrees F. Select the baking pan by determining if a soft or crisp exterior is desired. For a soft exterior, use an 8- or 9-inch cake pan, pizza pan, or ovenproof skillet where the biscuits will nestle together snugly, creating the soft exterior while baking. For a crisp exterior, select a baking sheet or other baking pan where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior, and brush the pan with butter. Fork-sift or whisk 2 cups of flour, cinnamon, and nutmeg in a large bowl, preferably wider than it is deeper, and set aside the remaining 1/4 cup of flour. Scatter lard over the flour and work in by rubbing fingers with the lard and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese, with no piece larger than a pea. Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing. If this method took longer than 5 minutes, place the bowl in the refrigerator for 5 minutes to rechill the fat.
Make a deep hollow in the center of the flour with the back of your hand. Scoop the sweet potatoes into the hollow and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the sweet potatoes. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If too dry, add 1 to 4 tablespoons of milk. Lightly sprinkle a board or other clean surface with some of the reserved flour. Turn the dough out onto the board and sprinkle the top lightly with flour. With floured hands, fold the dough in half, and pat dough out into a 1/3- to 1/2-inch-thick round, using a little additional flour only if needed. Flour again if necessary, and fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time. Pat dough out into a 1/2-inch-thick round for a normal biscuit, 3/4-inch-thick for a tall biscuit, and 1-inch-thick for a giant biscuit. Brush off any visible flour from the top. For each biscuit, dip a 2-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.
Using a metal spatula if necessary, move the biscuits to the pan or baking sheet. Bake the biscuits on the top rack of the oven for a total of 12 to 14 minutes, depending on thickness, until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning. Continue baking another 6 to 8 minutes until the biscuits are light golden brown.
Meanwhile, whisk the confectioners' sugar and milk until smooth to make an icing. When the biscuits are done, remove from oven and slide them onto a rack over a piece of wax paper. Drizzle the icing over the warm biscuits. Discard the paper with the excess icing. Serve hot right away. Sift together 1 cup all-purpose flour (or 1/2 cup cake flour with 1/2 cup all-purpose flour), 1/2 to 1 teaspoon salt, and 1 1/2 teaspoons baking powder. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22800,"Watermelon Ice Cubes 1 large watermelon Instructions: Cut watermelon into workable pieces. Remove the seeds and the rind. Puree the watermelon in a blender or food processor. Pour the puree into ice cube trays and freeze. ","[Riesling, Moscato, Vinho Verde]" 22801,"Pork Carnitas Tacos 5 sprigs thyme 3 pounds boneless pork butt (fat cap intact), cut into 2-inch chunks 5 cloves garlic 2 bay leaves 1/2 cup vegetable oil Juice of 2 limes Juice of 1 orange Kosher salt Corn tortillas, warmed, and assorted toppings, for serving Instructions: Tie the thyme sprigs together with kitchen twine; combine the pork, garlic, bay leaves and thyme bundle in a large Dutch oven. Add the vegetable oil, lime juice, orange juice, 1 cup water and 2 teaspoons salt and bring to a simmer over medium heat. Reduce the heat to low; cover and gently simmer, stirring occasionally, 1 hour. Uncover the pot and continue simmering, stirring once or twice, until the pork is tender, about another 1 hour, 15 minutes. Increase the heat to medium; cook, stirring occasionally, until the liquid is mostly evaporated, about 35 more minutes. Discard the thyme bundle and bay leaves, then increase the heat to medium high so the pork starts to fry. Cook, stirring and scraping the bottom of the pot occasionally, until the pork is golden brown and crisp in spots, about 10 more minutes. Serve in tortillas with assorted toppings. Combine 1 thinly sliced red onion, 1 cup cider vinegar, 1/2 cup water, 2 tablespoons sugar, 2 bay leaves, 1 teaspoon each coriander seeds, mustard seeds and cumin seeds, 1/2 teaspoon dried oregano and 1/4 teaspoon kosher salt in a small saucepan. Boil 2 minutes; let cool. ","[Rioja, Tempranillo, Garnacha, Pinotage]

" 22802,"Hawaiian Teriyaki Steak 1 pint soy sauce (2 cups) 1 head garlic, peeled and coarsely chopped 1 knob ginger, peeled and thinly sliced 1 large onion, thinly sliced 3 pounds sirloin tip, sliced into 3/4-inch thick steaks 1 fresh pineapple 3 tablespoons butter Sliced scallions, for garnish Instructions: For the steak: Combine all ingredients in a resealable plastic bag. Squeeze out as much air as possible and marinate the steak in the refrigerator at least 8 hours or overnight. Remove the meat from the marinade and place on the grill. Grill to desired temperature; medium-rare is best. Pineapple Raft: Core and slice a fresh pineapple into 1/4-inch rectangles. Melt 3 tablespoons of butter. Place pineapple rafts on the grill and brush with melted butter. Grill until warm, with nice grill marks. Serve with the grilled beef, if desired, garnished with scallions. ","[Syrah, Zinfandel, Malbec, Tempranillo]" 22803,"Arugula Salad with Blistered Grapes and Sparkling Wine Vinaigrette 3 tablespoons olive oil 3 tablespoons sliced almonds
1 cup small red grapes
Kosher salt and freshly ground black pepper
1 1/2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
3 tablespoons dry sparkling wine
1 tablespoon thinly sliced chives
5 ounces baby arugula
Freshly grated Parmesan, for topping Instructions: Heat the olive oil in a medium skillet over medium heat. Add the almonds and cook, stirring often, until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate with a slotted spoon. Increase the heat to medium high and add the grapes, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the grapes are tender and blistered in spots, about 3 minutes. Transfer to a bowl with a slotted spoon. Pour the oil from the skillet into a large measuring cup and whisk in the lemon juice and Dijon. Whisk in the sparkling wine, chives, 1/4 teaspoon salt and pepper to taste. Add the arugula to a large bowl. Add the grapes on top. Pour the dressing over the salad. Top with the almonds, grate over some fresh Parmesan and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 22804,"Asparagus and Pistachio Pesto Pasta 1 pound thin asparagus 1/4 cup fresh mint leaves 1/4 cup fresh flat-leaf parsley leaves 1/4 cup fresh tarragon leaves or 1/2 cup fresh basil leaves 1/4 cup grated Parmigiano-Reggiano 3 to 4 tablespoons toasted pistachios 1 clove garlic, grated or made into a paste Juice of 1 lime or 1/2 lemon 1/3 to 1/2 cup EVOO Salt and freshly ground pepper 1 pound penne 1 cup fresh shelled peas or defrosted frozen organic peas Shaved Parmigiano-Reggiano, for garnish Instructions: Trim the tough ends from the asparagus. Store half of the spears upright in a glass filled halfway with water to keep it fresh for a few days or until ready to serve. Chop the remaining asparagus and place it in a food processor. Add the mint, parsley, tarragon, cheese, pistachios, garlic and lime juice. Add the EVOO, pouring to a count of 6 (1/3 to 1/2 cup). Season with salt and pepper. Pulse until the pesto comes together. Place in a small container and store in the refrigerator if not using immediately. To serve, bring the pesto to room temperature and place it in a large, shallow serving bowl. Slice the reserved asparagus spears on an angle into 1 1/2-inch pieces. Bring a large pot of water to a boil for the pasta and season with salt. Cook the pasta for 5 minutes, then add the peas and chopped asparagus and cook 2 to 3 more minutes. Scoop out 1 cup of the cooking water and add it to the serving bowl to thin the pesto. Drain the pasta, peas and asparagus and add to the bowl. Toss 1 to 2 minutes to combine. Season with salt and pepper and garnish with the shaved cheese. Cook's Note: The pesto can be stored for up to 5 days in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 22805,"Keto Broccoli Cheese Bites 2 medium broccoli crowns (about 12 ounces), cut into medium florets and any excess stalks sliced 1/4-inch thick (about 4 heaping cups) 2 cloves garlic, lightly smashed
1 small scallion, thinly sliced (about 2 tablespoons)
1/4 cup fresh flat-leaf parsley leaves
1 large egg plus 1 large egg yolk
1/4 teaspoon cayenne pepper, optional
1 teaspoon paprika
Kosher salt and freshly ground black pepper
3/4 cup almond flour (about 3 ounces)
1 cup finely shredded sharp Cheddar (about 3 1/2 ounces)
Nonstick extra-virgin olive oil cooking spray
1/2 cup sour cream 1/3 cup keto-friendly mayonnaise
2 tablespoons distilled white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper
1 tablespoon fresh dill, finely chopped
1/4 cup fresh flat-leaf parsley leaves, finely chopped
Instructions: Put the broccoli, garlic and 1/4 cup water into a medium heat-safe glass bowl. Wet a paper towel and lay over the broccoli. Microwave until bright green and crisp-tender, about 3 minutes, depending on your microwave. Carefully remove the paper towel, transfer the mixture to a food processor (leaving any water behind in the bowl) and allow to cool for 5 minutes. Clean out the glass bowl and set aside. Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment and set aside.
Add the scallion and parsley to the food processor. Pulse until the broccoli mixture is finely chopped and similar to the texture of rice. Transfer to the reserved bowl along with the whole egg, egg yolk, cayenne (if using), paprika, 1 1/2 teaspoons salt, a couple grinds of black pepper, almond flour and 3/4 cup of the Cheddar. Use your hands to mix everything together until well combined.
Scoop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them evenly apart, for about 28 total. Lightly wet your hands, then roll each mound into a round ball, re-wetting your hands as needed. This helps keep your hands from becoming sticky and makes rolling the mix much easier to do. Spray the balls with the cooking spray and sprinkle the tops with the remaining 1 cup Cheddar, pressing it gently onto the tops to help it adhere.
Bake in the oven until the bites are light golden brown and cooked through, about 25 minutes, rotating the baking sheet once halfway through the cooking time.
Meanwhile, combine the sour cream, mayonnaise, vinegar, garlic powder, onion powder, a large pinch salt, several grinds of black pepper, dill and parsley in a small bowl. Whisk to combine and season with more salt and pepper as desired. Transfer the broccoli cheese bites to a platter and serve the ranch dipping sauce alongside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 22806,"Rice with Caramelized Shallots 1 tablespoon butter 1 shallot, finely sliced 1 cup long-grain white rice Kosher salt 1/4 cup white wine 1 cup chicken stock 1 cup water Instructions: In a medium saucepan, over medium heat, add the butter. When the butter has melted add the shallots and saute until very soft, about 5 minutes. Stir in the rice and add a pinch of salt. Raise the heat to high and cook, stirring to toast the rice, about 1 minute. Add the wine and cook until reduced by half. Pour in the stock and water and bring the mixture to a boil. Lower the heat, cover, and simmer until the liquid is absorbed, about 20 minutes. Season with salt, to taste. Transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22807,"Egg Rolls 1/2 pound cooked small shrimp 1 cup bean sprouts 1 cup shredded Napa cabbage 1 cup slivered carrots 3 stalks celery, thinly sliced 4 dried Chinese mushrooms, soaked in hot water 20 minutes, drained and thinly sliced 3 scallions, white and green parts, thinly sliced 1 tablespoon soy sauce 1 tablespoon dry sherry 1 tablespoon oyster sauce 1 tablespoon sesame oil 1 teaspoon fivespice powder 2 tablespoons peanut oil 2 teaspoons finely chopped garlic 2 teaspoons freshly grated ginger 1 teaspoon coarse salt 12 egg roll wrappers 1 egg, beaten 3 cups peanut oil for deep frying Instructions: Combine all the filling ingredients in a large bowl, and combine all the sauce ingredients in a small bowl. Heat wok over high heat, add peanut oil and swirl to coat wok. Add shrimp and vegetable mixture to wok and stir fry for 1 minute. Add garlic, ginger, and salt, and stir fry for another minute. Pour the reserved sauce over the vegetables, toss well to mix, and stir fry about 30 seconds. Remove from the heat, transfer to a bowl, and set aside to cool. (At this point, the filling can be covered and refrigerated for up to 1 day). Drain filling of any excess liquid. Place the egg roll skins, one at a time so they don't dry out, on a flat surface. Arrange wrapper like a diamond with a corner facing you. Place about 1/4 cup of filling in the lower part of the diamond, leaving about 1 inch of wrapper on either side. Fold the bottom corner over the filling, roll up half way, then fold the sides over. Coat the top corner of the wrapper with egg, then seal and press to fully enclose. Arrange egg rolls on a baking sheet dusted with cornstarch, covered with a dry towel, until all the egg rolls are stuffed. (Do not refrigerate or the wrappers will crack.) Heat the peanut oil to deep-fry temperature (325 degrees F) in a wok or deep skillet. Fry the rolls until golden brown all over, about 2 minutes per side. Drain on paper towels and serve warm with Plum Sauce and Hot Mustard. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22808,"Mock Mule 6 ounces ginger beer 3 ounces lime-flavor seltzer 1 large piece candied ginger, roughly chopped Lime wedge, for garnish Instructions: Fill a 16-ounce copper mug with crushed ice. Add the ginger beer and seltzer. Garnish with the candied ginger and lime wedge. ","[Craft Ginger Ale, Moscow Mule Mix]" 22809,"Decorated Pumpkin Pie 1 recipe Pie Dough, recipe follows 2 cups canned pumpkin puree (not pumpkin pie filling!!!) 2 tablespoons cream cheese, softened 2 tablespoons molasses 1/2 cup granulated sugar 1/4 cup lightly packed light brown sugar 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground ginger 1/2 teaspoon ground cloves 3 extra-large eggs, lightly beaten, plus 1 egg beaten with water for egg wash 1 1/2 cups half-and-half Turbinado sugar, for sprinkling, optional 2 1/4 cups all-purpose flour Pinch of kosher salt Big pinch sugar 1 stick cold unsalted butter, cubed 1 tablespoon white vinegar Instructions: Preheat oven to 425 degrees Fahrenheit. Roll out 1/2 pie dough recipe on a lightly floured surface and fit into a 9 inch pie pan. Trim any uneven overhang then crimp the edge around the pie. In a big bowl, whisk the pumpkin, cream cheese, and molasses until smooth. Whisk in the sugars and spices. Whisk in the eggs and half-and-half until well blended. Pour the filling into the pie shell and bake for 10 minutes. Lower the oven temperature to 350 degrees Fahrenheit and bake an additional 35-40 minutes, until the pie is still very jiggly in the center. Remove from oven to a rack and cool to room temperature. Meanwhile roll out the second disc of dough to about 1/8 inch thick and cut out desired shapes or strips to make lattice. Attach to cooled pie, brush with egg wash and sprinkle with turbinado sugar if you like. Bake an additional 15-20 minutes until the crust decorations are golden brown. If the edges are getting too dark cover them with foil to prevent burning. Remove and cool on a wire rack, serve at room temperature. In a big bowl combine the flour, salt, and sugar and make a claw with your hand to mix it up real good. Toss in the cold butter cubes and massage them into the flour mixture so you get nice big chunks. Combine the vinegar with 1/2 cup cold water (this is called acidulating, which just means adding acid to something \u2014 usually water). Stir the acidulated water into the flour mixture and gently work the dough until a ball is formed. Divide dough and shape into 2 discs, wrap in plastic squeezing out the air and chill it in the fridge for at least 1 hour. This also freezes awesome for up to a year.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 22810,"Parmesan Smashed Potatoes 3 pounds red new potatoes, unpeeled 1 tablespoon kosher salt, plus 2 teaspoons 1 1/2 cups half and half 1/4 pound unsalted unsalted butter 1/2 cup sour cream 1/2 cup freshly grated Parmesan 1/2 teaspoon ground black pepper Instructions: Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover. Bring to a boil, lower the heat and simmer covered for 25 to 35 minutes, until completely tender. Drain. In a small saucepan, heat the half-and-half and butter.Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix the potatoes for a few seconds on low speed, to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream should be folded in by hand). Fold in the sour cream, Parmesan cheese, the remaining salt, and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22811,"Picadillo cl Relleno 2 serrano chiles, stemmed 2 plum tomatoes 3 cloves garlic, 1 whole and 2 finely chopped 1/2 onion, diced 6 ounces ground pork 1 poblano cl 2 plantains, peeled and diced 3 tablespoons almonds, toasted 2 tablespoons raisins Kosher salt 1 cup heavy cream Freshly chopped cilantro, for garnish Instructions: Preheat the oven to 350 degrees F. Place the serrano chiles and tomatoes on a very hot grill and cook until charred, 12 to 15 minutes. Stem the chiles an add to a blender with the whole garlic clove and blend until smooth. Saute the remaining 2 garlic cloves and the onions in a skillet until browned, 2 to 3 minutes. Add the pork and cook until no longer pink, 2 to 3 minutes. Add the tomato/cl sauce to the pork mixture and heat through. Meanwhile, place the poblano cl on the grill until its skin is blackened, 5 to 8 minutes. Remove the skin and seeds, keeping the pepper whole. Saute half the plantains in a skillet until golden brown, 2 to 3 minutes and then add the pork mixture. Mix in the almonds, raisins and season with salt. Spoon the pork mixture into the poblano cl. Put the cl in the oven and bake until heated through, 15 to 20 minutes. Meanwhile, blend the remaining plantains with the heavy cream. Spoon the plantain sauce on the bottom of a plate and top with the cl relleno. Sprinkle with the cilantro over the top and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 22812,"Chicken Pot Pie with Mashed Potatoes 2 tablespoons unsalted butter 2 Yukon gold potatoes, diced 2 onions, diced 2 leeks, diced 1 carrot, diced 2 teaspoons minced garlic 1/2 cup white wine 1 1/2 cups chicken stock, recipe follows 1 cup milk 1/2 cup all-purpose flour Kosher salt and freshly ground black pepper 4 boneless chicken breasts 1 tablespoon vegetable oil 1 tablespoon chopped fresh thyme leaves 1 tablespoon chopped fresh Italian parsley leaves 5 Yukon gold potatoes, diced 3/4 cup heavy cream 1/4 cup unsalted butter Kosher salt and freshly ground black pepper 5 pounds chicken bones, well rinsed 20 cups cold water 2 carrots, chopped 2 onions, chopped 2 stalks celery, cut into 2-inch pieces 1 stalk leek, sliced into 2-inch pieces 3 sprigs fresh Italian parsley 1 sprig fresh thyme 2 bay leaves 1/2 teaspoon whole black peppercorns 3 cloves garlic, smashed Instructions: Preheat the oven to 400 degrees F.
In a medium skillet melt the butter over medium high heat, saute the potatoes, onions, leeks, carrots, and garlic until golden. Add the white wine and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender. Mix the flour and milk until smooth and add to the vegetables, and cook until thickened. Season, to taste, with salt and pepper. Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden. Cut seared chicken into 1/2 inch chunks and add it, the thyme, and parsley to the vegetables and set side.
For the topping: Put the potatoes in a large pot and cover with water, season with salt.
Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry. Put the potatoes through a food mill. Warm the cream and stir into the potatoes. Mix in the butter. Season, to taste.
To assemble the pot pies fill 6 ramekins with 1 cup of filling each and top with the mashed potatoes. Bake for 30 minutes. Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock. Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium low and simmer for 2 hours. Strain the stock into a container. Cool and refrigerate. Store in a tightly covered container for 5 days in the refrigerator or freeze for 1 month.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22813,"Spicy Shepherd's Pie with Chorizo 2 pounds russet potatoes, peeled and quartered Kosher salt 1 tablespoon extra-virgin olive oil 8 ounces fresh chorizo, casings removed 12 ounces ground beef 1 bunch scallions (white and light green parts only), chopped 2 cups frozen corn (preferably fire-roasted) 1 poblano cl pepper, chopped 2 tablespoons tomato paste 1/2 teaspoon ground cumin 1/2 teaspoon chili powder Freshly ground pepper 1 14.5-ounce can diced tomatoes with green chiles 1 cup low-sodium chicken broth 1/2 cup sour cream 3 tablespoons unsalted butter 1 1/2 cups shredded pepper jack cheese (about 6 ounces) Instructions: Preheat the oven to 400 degrees F. Put the potatoes in a large saucepan, cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 20 to 25 minutes. Meanwhile, heat the olive oil in a large ovenproof skillet over medium heat. Add the chorizo and cook, breaking it up with a wooden spoon, until slightly browned, about 5 minutes. Add the beef and cook, breaking it up, until browned, about 5 minutes. Add all but 1 tablespoon of the scallions to the skillet along with the corn, poblano, tomato paste, cumin, chili powder, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are slightly softened, about 5 more minutes. Add the tomatoes and chicken broth. Bring to a simmer, then reduce the heat to medium low; cook, stirring occasionally, until slightly thickened, about 10 minutes. Drain the potatoes and let cool slightly. Return to the pot, add the sour cream and butter and mash well. Stir in the cheese and season with salt and pepper. Dollop the mashed potatoes on top of the meat mixture in the skillet, then spread with the back of a spoon. Transfer the skillet to the oven. Bake until bubbling around the edges and the topping is browned in spots, 25 to 30 minutes. Let rest 10 minutes, then sprinkle with the reserved scallions before serving. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 22814,"Caramel Pots de Creme 2 cups sugar 1/2 cup water 1 medium vanilla bean, split, seeds scraped 2 cups milk 2 cups heavy cream 12 egg yolks Pinch salt 1 teaspoon vanilla extract Instructions: In a heavy-bottomed saucepan, over medium heat, cook the sugar, water and vanilla bean until it turns a deep caramel color. Swirl pan to color evenly, do not stir.
When caramel in color, turn off the heat and slowly add milk and cream. Be careful, it will splatter. If caramel hardens, turn on the heat and stir until harden caramel dissolves and the mixture boils. Once it reaches a boil, remove from the heat.
In a bowl, mix yolks, salt and vanilla extract. Slowly temper in caramel mixture, adding a small amount at a time, to prevent yolks from scrambling. Mix to combine, then strain through a fine mesh strainer.
Fill 6 (4-ounce) ramekins with the creme mixture. Place them in a high-sided baking dish and fill baking dish 1/2 full with boiling water. Bake in a preheated 325 degree oven for about 25 minutes or until set. The middle should jiggle slightly. Remove, let cool and refrigerate. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 22815,"S'mores Through the Roof 1 recipe Chocolate Mousse, recipe follows 1 recipe Graham Crackers, recipe follows Cocoa powder, for garnish 1 recipe Marshmallows, recipe follows Chocolate-covered biscuit sticks, such as Pocky 8 ounces chopped dark chocolate 1/2 stick (1/4 cup) butter Pinch of kosher salt 1 teaspoon pure vanilla extract 1 cup heavy cream 3 tablespoons sugar 7 extra-large eggs, separated 5 drops lemon juice 1 stick (1/2 cup) butter, softened 1/4 cup lightly packed dark brown sugar 1/2 cup granulated sugar Pinch kosher salt 1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon tiny pinch of ground nutmeg 1 1/2 cups graham flour (preferred) or whole wheat flour 1 1/2 cups all-purpose flour pinch of baking soda 1 teaspoon baking powder 1/4 cup heavy cream plus extra for brushing Cinnamon sugar: 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon 4 cups powdered sugar 1/4 cup powdered gelatin 2 cups granulated sugar 3 tablespoons light corn syrup 2 extra-large egg whites A few drops lemon juice 2 teaspoons vanilla extract Instructions: Pipe a disc of mousse about 4 inches in diameter onto a dessert plate. Place a graham cracker on top of the mousse. Dust the plate with cocoa powder. Torch the top of a marshmallow carefully and transfer to the graham cracker, toasted-side up. Top with 2 chocolate-covered biscuits and serve. Repeat with the remaining ingredients. Put the chocolate, butter, salt and vanilla in the top of a double boiler (or heat-proof bowl over simmering water). In the bowl of a stand mixer fitted with a whisk attachment whip the cream with 1 tablespoon of the sugar until thick but still smooth. Scrape it into a bowl, put it in the fridge, then clean the stand mixer bowl and whisk really well. In the cleaned stand mixer bowl using the clean whisk attachment, whip the egg whites, lemon juice, and 1 tablespoon of the sugar until you have a fluffy meringue, 7-10 minutes. Set aside at room temperature.
Without cleaning the bowl, whip the egg yolks and remaining 1 tablespoon sugar until light and fluffy. This will take a few minutes, so go stir your chocolate. If it's melted, pull it off the heat and set it aside.
When the yolks are light, creamy yellow, and fluffy and the chocolate is slightly warmer than room temperature, fold them together. Next, fold in the meringue, and finally, fold in the whipped cream.
Transfer to a pastry bag and set aside.
Adapted from \Duff Bakes: Think and Bake Like a Pro at Home\ by Duff Goldman ? William Morrow 2015. Provided courtesy of Duff Goldman. All rights reserved. In the bowl of a stand mixer fitted with a paddle attachment, mix the butter, sugars, salt, vanilla, cinnamon, and nutmeg until creamy and smooth. In a medium bowl, whisk together the flours, baking soda, and baking powder. With the mixer running, add the dry mixture to the butter mixture in stages, alternating with the cream. Wrap the dough tightly in plastic wrap and chill in the fridge for at least 30 minutes.
Preheat oven to 375 degrees Fahrenheit.
Arrange a little bowl of cinnamon sugar, a little bowl of cream, and a pastry brush on a work surface.
On a floured surface, roll half the dough out 1/8-inch-thick and just larger than your baking sheet. Cut it into a large rectangle that will fit whole onto the baking sheet. Transfer the dough to the baking sheet, score the dough evenly with a 3 inch round cutter and dock (prick) each circle with a fork with 2 intersecting lines. Brush the whole surface of the dough with cream, then sprinkle cinnamon sugar all over it.
Bake for 8 minutes - 10 minutes tops - until no longer glossy. Let the graham sheet cool completely, then separate the rounds along the score marks (you may need the circle cutter again to complete). Repeat rolling and baking with the remaining dough.
Adapted from \Duff Bakes: Think and Bake Like a Pro at Home\ by Duff Goldman ? William Morrow 2015. Provided courtesy of Duff Goldman. All rights reserved. Line a shallow 9 x 13-inch baking dish with plastic wrap and dust it very generously with powdered sugar. Make sure the bowl for the stand mixer and the whip are super, super clean. In a small bowl, bloom the gelatin in 3/4 cup cold water and set it aside. Fill a large bowl with cold water. Put the granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan and turn heat up to high. Attach a candy thermometer to the pan. Put the egg whites in the stand mixer fitted with a whisk and begin whipping them slowly with a few drops lemon juice until foamy. Cook the sugar mixture to hardball stage, or 260 F. At exactly 260 F, pull the pan off the heat and cool the bottom of the pan in cool water. Once the hot sugar has cooled a bit, stir in the bloomed gelatin. Increase the speed of the mixer and add the vanilla to the egg whites, then slowly add the hot sugar mixture in a continuous stream, aiming it away from the whisk. Whip the hell out of it until it is bright white, shiny and stiff. Pull the marshmallow mixture off the mixer and quickly scrape the bowl clean into the plastic wrap lined dish. Dust the top of the marshmallow mixture with powdered sugar from a sieve and place another piece of plastic on top. Push out all the air and let the marshmallow mixture sit at room temperature for at least 6 hours?overnight is best?to relax, cool, and set up. Cut the marshmallows with a 3-inch diameter round cookie cutter and lightly dust the cut edges with more powdered sugar to keep them from drying out. Keep your cutter or knife oiled to keep the marshmallows from sticking and tearing when you cut them. Adapted from \Duff Bakes: Think and Bake Like a Pro at Home\ by Duff Goldman ? William Morrow 2015. Provided courtesy of Duff Goldman. All rights reserved. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 22816,"Amatriciana Sauce 1 28-ounce can whole peeled tomatoes 2 tablespoons extra-virgin olive oil, plus more for serving 1/4 pound guanciale or pancetta, diced 3 cloves garlic, chopped 1 teaspoon red pepper flakes 6 fresh basil leaves, torn Kosher salt and freshly ground pepper 1 pound bucatini or spaghetti, cooked until al dente 1 tablespoon finely chopped fresh parsley Grated parmigiano-reggiano or aged pecorino cheese, for serving Instructions: Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender; set aside. Heat the olive oil over medium-high heat in a large skillet. When hot, add the guanciale and saute 5 to 7 minutes, until golden brown. Add the garlic and red pepper flakes and saute 1 minute. Add the pureed tomatoes, basil, and salt and pepper to taste. Reduce the heat to medium low and stir well. Cook, uncovered, 15 minutes, or until the sauce darkens and thickens. Toss with just-cooked pasta and serve with a sprinkling of parsley and cheese and a drizzle of olive oil. ","[Ros, Chianti, Montepulciano, Barbera]" 22817,"Pizza Cannellini 1 package Johnsonville? Sweet Italian Sausage Links 1 package Refrigerated Pizza Dough All-Purpose Flour for Dusting 1 1/2 tsp. Extra Virgin Olive Oil 1 cup Yellow and Red Cherry Tomatoes, sliced or 3 Plum Tomatoes, coarsely chopped 1 Tbsp. Chicken Broth or Water 1 cup Cannellini or Other White Beans, rinsed 1 clove Garlic, smashed 1/4 Red Onion, thinly sliced 1 tsp. Fresh Rosemary, chopped 1 cup. Soft Goat Cheese, crumbled 1 1/2 cups Sargento? Classic Chef Style Shredded Mozzarella Cheese, grated 2 cups Small-Leaf Greens, such as Baby Arugula or Mache Instructions: Preparation Instructions: Position oven rack on lowest shelf and preheat to 425 degrees F. Lightly oil a 17- by 14-inch heavy baking sheet (without sides). In a medium skillet, cook sausage until browned. Add beans, garlic, broth, and 1 teaspoon oil to a food processor, pulse until coarsely chopped. Season with salt and pepper. Dust pizza dough with flour. Use hands to roll pizza dough onto baking sheet. Spread bean puree over dough, leaving a 1\ border around edge. Top puree with tomatoes and onion, then sprinkle with rosemary, goat cheese and Mozzarella. Season with salt and pepper. Bake pizza 12-15 minutes until crust is crisp and cheese is bubbly. Remove from oven. Toss greens with remaining 1/2 teaspoon oil, add salt and pepper to taste and sprinkle over pizza. Cut and enjoy! *Always cook sausage to internal temperature of 160 degrees F ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 22818,"Spicy Pulled Pork Sliders 1/4 cup olive oil 1/4 cup brown sugar
1 tablespoon cl powder
1 tablespoon smoked paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 1/2 teaspoons cayenne pepper
3 cloves garlic
2 jalapeno peppers, halved
1 large onion, quartered
One 6-pound pork shoulder roast/butt
One 18-ounce jar spicy barbecue sauce (Head Country makes a spicy one)
3 dozen mini buns, for serving Crispy fried bacon slices, halved
Colorful Coleslaw, recipe follows Variety of pickles such as regular, pickled red onions and pickled jalapenos Variety of pickles such as regular, pickled red onions and pickled jalapenos
Whole-grain mustard Spicy barbecue sauce
Hot sauce 3 mini sweet peppers (in 2 different colors), thinly sliced 2 carrots, shredded
1/2 head green cabbage, thinly sliced 1/2 head purple cabbage, thinly sliced 1/2 cup whole milk
1/2 cup mayonnaise
1 tablespoon sugar
1 teaspoon white vinegar
1/4 teaspoon kosher salt
Couple dashes hot sauce
2 cups fresh cilantro leaves
Instructions: For the sliders: Preheat the oven to 300 degrees F. In a food processor, combine the olive oil, brown sugar, cl powder, smoked paprika, salt, pepper, cayenne, garlic, jalapenos and onions and blend until a thick paste forms. Rub the paste all over the pork and place in a large Dutch oven skin-side up. Add 1 cup water, cover tightly with a lid and roast until just tender, 4 to 5 hours. Remove the lid and continue cooking until the pork is falling apart and a dark bark has formed, 1 to 2 hours longer. Allow to cool slightly. Remove the pork from the pot and remove and discard the fat. Shred the pork with 2 forks. Remove as much of the fat as possible from the sauce, then transfer the shredded pork back to the sauce. Stir in the spicy barbecue sauce to just coat the meat. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 22819,"Sweet Cinnamon Flavored Oatmeal Drink (\Horchata) 1 cup old fashioned rolled oats 1 (4-inch) cinnamon stick, broken into tiny pieces 4 cups water Sugar or agave nectar, as needed Instructions: In a large pitcher, soak the oats, cinnamon and water for a minimum of 30 minutes. Blend the mixture (including the cinnamon) in a blender. Strain and sweeten with sugar or agave, to taste. Serve well-chilled or over ice. ","[Viognier, Riesling, Moscato, Gewrztraminer]" 22820,"Toasted Coriander Spiced Red Snapper 1 tablespoon olive oil 3/4 cup diced onions, 1 green bell pepper, diced 1 red bell pepper, diced 1 yellow bell pepper, diced 2 cloves garlic, minced 1/2 cup chopped fresh tomatoes Salt and freshly ground black pepper 1 teaspoon minced fresh oregano, 3 tablespoons whole butter, diced 1/4 cup chopped fresh cilantro 1/4 cup coriander seeds 1 green plantain 2 (8 to 10 ounce) red snapper fillets 2 tablespoons olive oil Instructions: Heat oil in a saute pan over medium heat. Add onion and saute for one minute. Reserve half of the green, red, and yellow peppers for garnish, and add the remaining ingredients to the onions. Cook for 15 minutes. Remove from heat and puree in a blender or food processor. Sauce can be cooled and used as needed. Preheat oven to 350 degrees F. Add the coriander to a dry saute pan over medium high heat. Keep the coriander moving in the pan or the product will burn. Toss for several minutes until a nutty smell comes from the pan. Immediately remove for the heat and allow to cool for a few minutes. Pulverize in a blender. Peel and slice the plantain very thinly, dust with flour, and fry in vegetable oil until crispy. Remove from heat and drain on paper towel. Saute remaining peppers for garnish. Generously sprinkle toasted coriander on each of fish. Add olive oil to saute pan, when oil is hot sear each side of fish then finish cooking in a 350 degree F oven for 10 minutes. Pour excess oil from saute pan and add soffrito. Simmer and reduce to desired thickness. Remove pan from heat and stir in butter, constantly stirring until butter is incorporated. Place fish on a platter or 2 serving plates and spoon sauce over half of the fish. Garnish with the Sauteed peppers, fresh cilantro, and crisp plantain chips. ","[Rioja, Pinot Noir, Tempranillo, GSM]" 22821,"Instant Pot Whole30 Chicken Tikka Masala 1 tablespoon lemon juice 1 tablespoon garam masala 1 teaspoon ground coriander Kosher salt and freshly ground black pepper 2 pounds boneless, skinless chicken thighs, trimmed of any large areas of fat and cut into 1-inch pieces 2 teaspoons ground cumin 1/2 teaspoon hot smoked paprika 1/2 teaspoon ground turmeric 1/4 teaspoon cayenne pepper 1 1/2 tablespoons ghee or clarified butter 1 large onion, cut into a 3/4-inch dice
1 tablespoon grated ginger 3 cloves garlic, grated 2 tablespoons tomato paste 1 cup tomato puree
1/2 cup coconut cream (see Cook's Note) Cauliflower rice, for serving, optional Instructions: Combine the lemon juice, garam masala, coriander, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Use a fork or your hands to mix into a paste-like consistency. Add the diced chicken to the bowl and massage the spice mixture all over the chicken using your hands. Cover with plastic wrap and let marinate at room temperature for 1 hour. Preheat a 6-quart Instant Pot? using the saute setting on high (see Cook's Note). Meanwhile, mix together the cumin, paprika, turmeric, cayenne and 1 teaspoon salt in a small bowl. Add the ghee to the pot, along with the onion and spice mixture. Saute until the onions have softened, about 5 minutes. Add the ginger and garlic and continue cooking, 1 minute, then add the tomato paste. Cook, stirring constantly with a wooden spoon, 1 minute. Pour in the tomato puree and scrape up any bits from the bottom of the pot. Turn off the pot. Add the marinated chicken to the sauce and gently stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high 10 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Stir in the coconut cream, season to taste and serve over cauliflower rice if using.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 22822,"Glazed Carrots and Turnips 3/4 pound turnips, cut into 1-inch pieces 3/4 pound carrots, cut into 1-inch pieces 2 teaspoons unsalted butter 1/2 teaspoon sugar Kosher salt and freshly ground black pepper Instructions: Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 22823,"Peach Crumb Pie 5 large, ripe but firm peaches, peeled, pitted and sliced (3 pounds) 3/4 cup sugar 1/2 teaspoon ground cinnamon 1/4 cup cornstarch Juice of 1/2 lemon 1/4 cup all-purpose flour 1/4 cup packed light brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon allspice Pinch salt 4 tablespoons unsalted butter, cut into small cubes 1/3 cup sliced almonds 1 roll store-bought pie dough (recommended: Pillsbury) 2 tablespoons unsalted butter, thinly sliced Instructions: Heat the oven to 375 degrees F. To make the filling: In a large bowl, combine the peaches, sugar, and cinnamon. Add the cornstarch to a small bowl and whisk in the lemon juice so no lumps remain. Pour the cornstarch mixture over the peaches and toss. Let the peaches sit for 15 minutes while you roll out the pie dough and make the streusel topping. To make the topping: Mix the flour, brown sugar, cinnamon, allspice, and salt in a large bowl. Blend the butter into the mixture with your fingers until it forms pea-size lumps and looks crumbly. Stir in the almonds. To assemble: Roll out the dough an extra inch on a lightly-floured surface. Place the dough in the bottom of a 9-inch pie pan. Crimp edges as desired. Pour the pie filling into the pie shell and sprinkle the streusel topping over the pie. Dot the top with sliced butter. Bake for 45 to 50 minutes. Remove from the oven and let cool before serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 22824,"Braised Belgian Endive 3 tablespoons unsalted butter, divided 4 Belgian endives, sliced in half, lengthwise Salt and pepper 1 1/2 cups vegetable stock Instructions: In a heavy skillet over high flame, melt half of the butter. Season endive. Place 4 halves of the endive cut-side down and cook until browned. Repeat with remaining butter and endive. Place endive, cut-side up in a gratin dish. Pour stock around endive, cover with aluminum foil, and bake in 400 degree oven for 15 minutes. Season again with salt and pepper. ","[Chardonnay, Riesling, Gewrztraminer]" 22825,"Cherry Chocolate Truffles With Coconut 12 ounces bittersweet or semisweet chocolate 1 cup heavy cream 1 tablespoon unsalted butter Pinch of salt 1/2 teaspoon vanilla extract /2 teaspoon cherry extract Shredded coconut, for coating Instructions: Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.) Whisk in the vanilla and cherry extracts. Stir the ganache until it is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight. Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in shredded coconut. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.) ","[Pinot Noir, Moscato, Riesling, Sparkling wine]

" 22826,"Round 2 Recipe German Dumpling Soup 1 tablespoon canola oil 1 medium yellow onion, sliced 1 head green cabbage, shredded (reserve half for Online Round 2 Recipe Cabbage and Pear Slaw) Kosher salt, to taste Freshly ground black pepper, to taste 1 quart chicken broth 1/2 cup apple cider, reserved from Frosty Sparkling Apple Cider Reserved dumplings from the Parsley Dumpling Instructions: In a medium pot over medium heat, add the oil. When it is hot, add the onion and cook until it begins to soften, 2 to 3 minutes. Add the cabbage, season with salt and pepper, and cook until the cabbage begins to soften, about 3 to 4 minutes. Add the chicken stock and cider, bring it to a boil, reduce to a simmer, and cook until the cabbage and onions are soft, about 8 to 10 minutes. Add the dumpling and heat through. Taste and adjust seasoning with salt and pepper. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22827,"Tempura-Fried Soft-Shell Crab Sandwiches with Tartar Sauce Slaw and Crispy Old Bay Chips 1/2 cup finely diced cornichons 1/2 cup mayonnaise
2 tablespoons capers, drained
1 tablespoon Dijon mustard
Pinch sugar
Juice of 1/2 lemon
1/4 Spanish onion, grated
Kosher salt and freshly ground black pepper
1/2 small head white cabbage, shredded
1 bag potato chips, such as Lay's or Kettle 1 tablespoon seafood seasoning, such as Old Bay
Canola oil, for deep-frying 3 cups rice flour
Kosher salt and freshly ground black pepper
Few dashes hot sauce, optional
4 soft-shell crabs, cleaned 4 soft potato buns 2 heirloom tomatoes, sliced
Instructions: For the tartar sauce slaw: Whisk together the cornichons, mayonnaise, capers, mustard, sugar, lemon juice, onion and some salt and pepper in a large bowl. Add the cabbage and toss to coat. Cover and refrigerate for 30 minutes. For the Old Bay potato chips: Meanwhile, preheat the oven to 300 degrees F. Spread the potato chips in an even layer on a baking sheet and bake, just to warm, 2 minutes. Put the Old Bay in a small mesh strainer and tap evenly over the chips; toss the chips lightly. For the soft-shell crabs: Set a rack in a baking sheet. Heat 3 to 4 inches of oil in a Dutch oven over medium heat until it registers 375 degrees F on a deep-frying thermometer. Whisk together 2 cups of the rice flour and 2 cups water until smooth, then season with salt and pepper and some hot sauce if using. Put the remaining 1 cup rice flour in a shallow dish and season with some salt and pepper. Sprinkle the crabs with salt and pepper. Dredge 2 crabs in flour and tap off the excess. Dip in the tempura batter, letting any excess run off. Fry until golden brown, crispy and just cooked through, turning occasionally, about 5 minutes. Drain on the rack. Repeat with the remaining 2 crabs. For the sandwiches: Put some of the slaw on the bottom of each bun and top with a fried crab. Add a bit more slaw and a tomato slice and top with chips. Close sandwiches with the tops of the buns and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 22828,"Blintz Wrapup and Cooking Shaped blintzes of choice Butter for frying, optional Instructions: Spoon a tablespoon of filling in the center of each pancake. Fold both sides in towards the middle and roll up into a rectangular shape. Melt enough butter in a skillet so blintzes float slightly over the butter. Fry the blintzes slowly on one side until golden brown, then turn and fry on the second side. If the blintzes are frozen, don't thaw them. Fry them frozen, but keep the heat very low, cover the pan for the first 7 to 8 minutes, then turn them over and fry uncovered on the second side. To bake, set them on a baking sheet and bake in a 425 degree oven until golden brown. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22829,"Spring Garden Potato Salad 2 cloves garlic, peeled 2 1/2 teaspoons kosher salt 1/2 cup mayonnaise 2 1/2 tablespoons white wine vinegar Freshly ground black pepper 8 cups water 2/3 cup dry white vermouth 3 cloves garlic, smashed 2 tablespoons kosher salt plus additional for seasoning 1 sprig fresh thyme 1 bay leaf 4 black peppercorns 2 pounds small red-skinned waxy potatoes, sliced into 1/8-inch-thick rounds 5 medium carrots, peeled and sliced into 1/8-inch-thick rounds 1 bunch radishes, sliced into 1/8-inch-thick rounds (about 8) 1/2 English cucumber or 1 large Kirby cucumber, sliced into 1/8-inch-thick rounds 1 cup grape or cherry tomatoes, halved 3 scallions (white and green parts), thinly sliced Freshly ground black pepper 1/2 cup lightly packed chopped mixed fresh herbs, such as flat-leaf parsley, dill, or tarragon 6 lemon wedges Instructions: For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put in a bowl and whisk with the mayonnaise, vinegar, and black pepper to taste. For the salad: Put the water, vermouth, garlic, salt, thyme, bay leaf, peppercorns, and potatoes in a large saucepan and bring to a boil. Add the carrots, lower the heat, and cook until the vegetables are tender but not mushy, about 5 minutes. Stir in the radishes, then immediately drain all the vegetables in a colander in the sink. Remove and discard the garlic, thyme, bay leaf, and peppercorns. Cool slightly and toss the vegetables with the dressing. Cover and refrigerate about 30 minutes. (The salad can be prepared up to this point a day ahead.) About 10 minutes before serving, toss the cucumber, tomatoes, and scallions in a small bowl with salt and black pepper to taste. When ready to serve, fold the cucumber mixture and herbs into the potato salad. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 22830,"Bnh Ch?ng 2 pounds sweet rice 1/3 pound split mung beans 1 pound pork belly 2 tablespoons plus 1 1/2 teaspoons fish sauce 4 teaspoons ground black pepper 1/4 cup coconut oil 4 ounces shallots, sliced 2 teaspoons kosher salt 2 pounds fresh banana leaves Instructions: Day 1: Soak the sweet rice and mung beans. Marinate the pork belly. Saute the shallots. Put the sweet rice in a large mixing bowl and add 4 quarts of water. Soak, uncovered, in the refrigerator overnight. Put the mung beans in a mixing bowl and add 1 quart of water. Soak, uncovered, in the refrigerator overnight. Cut the pork belly into 1/2-inch-thick slices, then cut the slices into 2-inch segments. Combine the sliced pork, fish sauce and 2 teaspoons of the black pepper in a mixing bowl. Toss to coat the pork in the marinade. Cover the pork and marinate in the refrigerator overnight. Add the coconut oil to a saute pan over medium heat. Add the shallots to the oil. Saute the shallots, stirring continuously, until aromatic and softened, 3 to 6 minutes. Transfer the shallots to a mixing bowl. Sprinkle 1/4 teaspoon of the salt and 1/2 teaspoon black pepper on the shallots and stir to combine. Cover the shallots and refrigerate until it\u2019s time to wrap the bnh ch?ng. Day 2: Steam the mung beans. Prepare the banana leaves. Build and fill the banana leaf box. Cook the bnh ch?ng. To steam the mung beans: Drain the mung beans in a colander. Add them back to the bowl, cover with clean water, rinse and drain again. Repeat once more. Transfer the beans to a steamer lined with cheesecloth. Steam the beans over medium-high heat until tender, at least 15 minutes. After 15 minutes, test the doneness of the beans by removing a single bean and pressing it between your fingers. If the bean mashes easily, it\u2019s done. If not, continue steaming until done. Transfer the beans to a mixing bowl. Sprinkle the remaining 1 3/4 teaspoons salt and 1 1/2 teaspoons black pepper onto the hot beans. Stir to equally disburse the salt and pepper. Cover the beans and refrigerate until it\u2019s time to assemble the bnh ch?ng. Drain the sweet rice in a colander. Add it back to the bowl, cover with clean water, rinse and drain again. Repeat once more. Set aside to drain further. To prepare the banana leaves: Bring a large pot of water to a boil. Prepare a large bowl of ice water. Wash the banana leaves. Along the grain, cut the banana leaves into 4-inch-wide strips. Working in batches, quickly dunk the banana strips into the boiling water, then immediately plunge them into the ice water. Remove the strips from the water, dry and set them aside. To build a banana leaf box: Make a fold 4 inches into a banana strip. Place the strip inside a 3.75-by-3.75-by-2-inch bnh ch?ng mold (see Cook's Note), with the folded edge flush against the left wall of the mold. Make a corresponding fold that lays flush against the right wall of the mold. Fold another banana strip 4 inches into the strip. Place the fold inside the mold, with the folded edge flushed against the top wall of the mold. Make a corresponding fold that lays flush against the bottom wall of the mold. Repeat with 4 more banana strips, alternating the direction of the banana strips. Insert 2 leaves along the interior perimeter of the mold. The resulting banana leaf box is ready for filling. To add the bnh ch?ng filling: Spoon 1 cup of the rice into the box. Tamp the rice down to create a level bottom and build the rice up the sides of the box. Place 2 slices of the pork belly in the center of the box, avoiding the sides of the box. Add 2 tablespoons of the mung beans and 1 1/2 teaspoons of the shallots to the center of the box, again avoiding the sides of the box. Add 1/3 cup of the rice to the box and tamp the rice down so that it\u2019s level with the lip of the box. Fold down the leaves to enclose the box. Trim off any overhang. Lay a 3-foot-long piece of kitchen twine across the top of the box. Carefully flip the box. Remove the mold. Wrap the twine around the box to bind the leaves into a tight parcel, like you would a birthday present. Set the bnh ch?ng aside and repeat with the remaining banana strips, filling and twine. The bnh ch?ng can now be pressure cooked or steamed on the stovetop. To pressure cook the bnh ch?ng: Place the bnh ch?ng parcels in a 6-quart Instant Pot? and add water to cover them by 1 inch. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 45 minutes (see Cook's Note).\u202f After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Or to cook the bnh ch?ng on the stovetop: Place a wire rack inside a tall stockpot with a tight-fitting lid. Place the bnh ch?ng in the pot. Fill the pot with enough water to cover the bnh ch?ng by 12 inches. Bring the water to a boil, then cover, reduce the heat and simmer for 8 hours. Transfer the bnh ch?ng to a baking sheet. If not serving immediately, rest the bnh ch?ng until they\u2019re cool enough to handle. Wipe down the bnh ch?ng and store in the refrigerator. To reheat, steam the bnh ch?ng until warmed through, 10 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 22831,"PB & J Cups 12 ounces bittersweet chocolate chips 3/4 cup smooth peanut butter 1/2 cup confectioners' sugar Nonstick cooking spray 6 tablespoons strawberry jelly Flaky sea salt, for garnish (optional) Instructions: Line 8 cups in a 12-cup muffin tin with cupcake liners. Melt the chocolate in a double boiler (set a heatproof bowl over a saucepan filled with a few inches of simmering water) over medium heat. Stir the chocolate occasionally, until melted, about 5 minutes. Once the chocolate is melted, turn the heat off. Meanwhile, add the peanut butter and confectioners' sugar to a mixing bowl. Mix with a hand mixer until well combined. Set the peanut butter mixture aside. Spoon 1 tablespoon of melted chocolate into each cupcake liner. Use a 1-tablespoon size cookie scoop to portion the peanut butter mixture on to your hand. If the mixture is too sticky, lightly spray your hands with nonstick cooking spray. Slightly flatten the peanut butter, but make sure to keep it smaller than the base of the muffin cup so that the chocolate can encase it. Place the peanut butter on top of the chocolate, slightly pressing to let the chocolate come slightly up the sides of the peanut butter. Repeat the process to fill the remaining 7 muffin cups. Next, use a 1/2-tablespoon size cookie scoop to scoop a portion of jelly on top of the peanut butter. To finish the cups, top the peanut butter and jelly with an additional tablespoon of melted chocolate. Use a spoon to spread the chocolate to completely cover the peanut butter and jelly. Sprinkle each cup with flake salt, if desired. Transfer the muffin tin to the fridge for 30 minutes, until completely set. The PB & J cups can be stored in an airtight container in the fridge for up to 5 days or the freezer for up to 1 month. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 22832,"Rosy Creamed Sole Tossed with Pasta 3/4 pound fusilli lunghi or Margherita pasta 2 tablespoons unsalted butter 2 tablespoons all purpose flour 2 cups milk 2 tablespoons tomato paste or sun dried tomato paste 1 1/2 pounds lemon sole, cut into thin strips (1/2-inch wide and 2 inches long) 1/2 cup packed fresh mint leaves, minced Salt and pepper Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente or according to package directions. In a sauce pot heat butter over medium heat. Add flour and cook until bubbling, about 20 seconds. Add milk a little bit at a time and whisk until smooth. Bring sauce to a boil and simmer 3 minutes. Whisk in tomato paste. Add the fish strips and cook, uncovered, until fish is just cooked through, about 2 minutes. Add mint, and season to taste with salt and pepper. Drain pasta, divide it among 4 shallow bowls and ladle fish sauce over each portion. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 22833,"Leek & Artichoke Bread Pudding 8 cups (1-inch-diced) day-old bakery white bread, crusts removed 3 ounces thinly sliced pancetta 6 cups (1/2-inch-diced) leeks, white and light green parts (5 leeks) 3 tablespoons unsalted butter 1/2 cup dry white wine, such as Pinot Grigio Kosher salt and freshly ground black pepper 1 (9-ounce) package frozen artichoke hearts, defrosted 3 tablespoons minced fresh chives 2 teaspoons minced fresh tarragon leaves 4 extra-large eggs 2 cups heavy cream 1 cup good chicken stock, preferably homemade 1/4 teaspoon ground nutmeg 2 cups grated Emmentaler Swiss cheese (8 ounces) Instructions: Preheat the oven to 350 degrees F. Place the bread cubes on a sheet pan and bake for 15 minutes, tossing once, until lightly browned. Place the pancetta in one layer on another sheet pan and bake in the same oven for 15 to 20 minutes, until lightly browned. Place the pancetta on a plate lined with paper towels and set aside. Meanwhile, soak the leeks in water until they're clean, and spin them dry in a salad spinner. Heat the butter in an 11-inch pot over medium heat, add the leeks, and cook for 10 minutes, stirring occasionally. Add the wine, 1 teaspoon salt, and 1 teaspoon pepper and cook for 5 minutes, until the wine almost evaporates and the leeks are tender. Off the heat, mix in the artichokes, toasted bread cubes, chives, and tarragon. Whisk the eggs, cream, chicken stock, nutmeg, and 1 teaspoon salt together in a large bowl. Spoon half of the bread mixture into a 13 9 2-inch baking dish. Sprinkle with half the Emmentaler and add the remaining bread mixture. Pour on the cream mixture, sprinkle with the remaining Emmentaler, and press lightly to help the bread absorb the liquid. Dice or crumble the pancetta, scatter on top, and sprinkle lightly with pepper. Set aside at room temperature for 30 minutes to allow the bread to absorb the cream mixture. Bake for 45 to 50 minutes, until the custard is set and the bread pudding is puffed and golden. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 22834,"Braised Pork Jowls all'Amatriciana 2 pork jowls 2 fresh bay leaves
2 large sprigs fresh oregano
2 large sprigs fresh thyme
2 ounces crushed black peppercorns
1 1/2 tablespoons kosher salt
1 teaspoon pink curing salt
8 ounces Pancetta, recipe follows 1 red onion, sliced into 3/4-inch squares 16 ounces canned San Marzano tomatoes
1 teaspoon red pepper flakes
1 clove garlic, crushed
Kosher salt 1/4 cup extra-virgin olive oil
1/4 cup grated pecorino 1 bunch fresh parsley, leaves rough chopped
120 grams kosher salt 50 grams sugar
25 grams pink curing salt
6 sprigs fresh rosemary
6 sprigs fresh thyme
1/2 cup crushed black peppercorns
2 tablespoons crushed red pepper flakes
1 tablespoon crushed coriander seeds
4 cloves garlic, thinly sliced
One 5- to 6-pound slab raw pork belly
Instructions: For the jowls: Combine jowls, bay leaves, oregano, thyme, peppercorns, kosher salt, pink salt and 3 quarts water in a large soup pot. Bring to a boil, then reduce to a low simmer and cook until the jowls are fork-tender throughout, about 2 hours 30 minutes. Set aside to cool in cooking liquid. Slice each jowl across the grain into about six 1/4-inch-thick slices. For the amatriciana sauce: Slice the Pancetta into 1/8-inch-thick slices, then cut the slices into 3/4-inch squares. Set aside. Heat a large, heavy-bottomed saucepot over medium-high heat and add onions and pancetta. Turn heat to high and cook, stirring occasionally, until well caramelized. Add the tomatoes, red pepper flakes and garlic and stir to mix well. Reduce the heat and simmer for 30 minutes. Remove from heat and keep warm. Season to taste. Heat a large cast-iron pan over medium-high heat and add the olive oil. Cook until smoking, then add 2 to 3 slices jowl to the pan. (Don't crowd them in the pan; give them room to breathe.) Caramelize both sides of the jowl slices until crisped, then remove them to a paper towel to absorb excess oil. Continue with remaining slices. Arrange the slices on a large platter and spoon a generous amount of amatriciana sauce on top. Sprinkle with pecorino and chopped parsley.
Combine kosher salt, sugar and pink salt in a medium bowl and mix well. Roughly chop the rosemary and thyme leaves and mix them into the dry ingredients. Add the peppercorns, red pepper flakes, coriander seeds and garlic and mix well again. Set aside. Place the pork belly in a shallow plastic bin or on a cookie sheet and rub liberally with the cure; it should have a uniform coating on it, almost as if you'd dredged it. Put the pork belly in a 2-gallon resealable plastic bag and seal it. Refrigerate, flipping the bag every 2 days and working the cure into the meat, for 9 days. Remove the pork belly from the bag and rinse all the cure off. Use a meat needle to insert a string into one corner of the pancetta. Hang it in the refrigerator to dry for 1 to 2 weeks more. (The pancetta will be ready in 1 week, but an additional week of curing will intensify the flavor.) ","[Barolo, Barbaresco, Chianti, Dolcetto]" 22835,"Honey-Walnut Cream Cheese 8 ounces cream cheese, at room temperature 1/2 cup toasted walnuts, chopped
2 tablespoons honey
1/4 teaspoon cinnamon
Pinch sea salt
Instructions: In a bowl, mix the cream cheese, walnuts, honey, cinnamon and salt until combined. Spread on anything and eat! ","[Chardonnay, Riesling, Gewrztraminer]" 22836,"Roasted Gnocchi and Veggie Cheat Sheet 1 pound frozen gnocchi 8 ounces green beans, ends trimmed, cut into large pieces
5 ounces pancetta, cut into 1/2-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 small yellow onion, cut into 1/2-inch pieces
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons unsalted butter 6 to 8 fresh sage leaves
1/2 cup grated Parmesan Fresh basil leaves, for garnish
Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Add the gnocchi, green beans, pancetta, red pepper and onion to a large bowl and mix to combine. Spread the gnocchi mixture in a single layer on the prepared baking sheet and sprinkle with the salt and pepper. Cut 4 tablespoons of the butter into pieces and top the gnocchi mixture with the butter pieces and sage leaves. Place on the middle rack and bake, stirring halfway through, until the gnocchi are tender, 16 to 18 minutes. Melt the remaining 2 tablespoons butter and keep warm. When the gnocchi are tender, drizzle the mixture with the butter and gently stir to combine with a rubber spatula. Scoop the mixture into a large serving bowl and garnish with the Parmesan and basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 22837,"OSM Waffle 4 eggs 1 quart milk 1/2 cup packed light brown sugar 3 cups whole-wheat flour 1/2 cup oats 1/3 cup millet 1/3 cup sunflower seeds 3/4 cup all-purpose flour 1/3 cup cracked wheat 1 tablespoon baking powder 1 cup melted butter Instructions: In a medium bowl, mix the eggs, milk, and brown sugar. Add the whole-wheat flour, oats, millet, sunflower seeds, all-purpose flour, cracked wheat, and baking powder. Mix until smooth. Add the melted butter and mix for about 5 minutes. Pour 1 cup of the mixture onto a preheated waffle iron. Cook until the waffle is cooked through, about 3 minutes. Repeat with remaining batter. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22838,"Janette's Oven-Baked French Fries with Homemade Ketchup 4 russet potatoes 1 tablespoon olive oil Nonstick cooking spray 1 teaspoon cayenne pepper 1 teaspoon freshly ground pepper 1 teaspoon salt 6 plum tomatoes, peeled, seeded, and diced 1/4 cup finely minced red onion, chopped, soaked in cold water for 30 minutes, drained and squeezed dry 1 teaspoon tomato paste 1 tablespoon apple cider vinegar 1/2 teaspoon minced garlic 2 teaspoons dark brown sugar Pinch ground allspice 1/2 teaspoon hot sauce Salt and freshly ground black pepper Instructions: To make the fries: Preheat the oven to 350 degrees F. Peel the potatoes and cut into desired French-fry size. Place in a plastic bag along with the oil and shake until potatoes are evenly coated. Coat a baking sheet with nonstick spray. Put the potatoes on the baking sheet in a single layer and sprinkle with cayenne and black pepper. Bake, turning potatoes once, until golden brown, about 20 to 25 minutes. Meanwhile, to make the ketchup: Stir all ingredients together in a small bowl and set aside. If you like it chunky serve as is. If you don't want the ketchup chunky, put ingredients into a food processor to puree. When the fries are done, sprinkle with salt and serve immediately with the ketchup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22839,"Grilled Chicken Thighs with Blackberry BBQ Sauce 1 tablespoon ground coriander 1 tablespoon smoked paprika 1 tablespoon kosher salt 8 skin-on, bone-in chicken thighs Olive oil 1/2 recipe Blackberry BBQ Sauce 3 pints fresh blackberries 12 ounces dark beer 1 cup balsamic vinegar 1 cup red wine vinegar 1/2 cup packed light brown sugar 1 onion, sliced 1 clove garlic, minced 1 habanero pepper, slit 1 tablespoon ground chipotle cl powder 1 tablespoon finely ground coffee 1 tablespoon ground coriander 1 tablespoon ground cumin Instructions: In a small bowl, combine the coriander, paprika and salt. Pat the chicken thighs dry with paper towels, season on both sides with the spice mixture and place in a gallon-size zip-top bag. Refrigerate for several hours but preferably overnight. Prepare and preheat your lump charcoal grill to create two heat zones: high and low. Brush the chicken thighs with olive oil and place them skin-side down on the hot side of the grill. Cover and cook for 2 minutes. Uncover and move the chicken to the low side of the grill, skin-side up. Cover and cook until the thighs reach an internal temperature of 160 degrees F, 15 to 20 minutes. Pour half the Blackberry BBQ Sauce into a medium bowl and use it to baste the chicken occasionally during the final 10 minutes of cooking. Remove the chicken from the grill. Serve with the remaining sauce on the side. In a large saucepan, combine the blackberries, beer, vinegars, sugar, onion, garlic, habanero, chipotle powder, coffee, coriander and cumin. Cook over medium-low heat, stirring occasionally, for 2 hours. Carefully puree the sauce in a blender or food processor, then strain. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 22840,"Orange Panna Cotta 1 tablespoon powdered gelatin 3 tablespoons water 4 cups heavy cream, or a combination of cream with milk or buttermilk 3/4 cup sugar 6 wide strips fresh orange peel (orange part only-no white pith) 1/2 vanilla bean, split lengthwise Semisweet chocolate curls, for garnish (optional) Orange supremes (segments), for garnish Instructions: In a small bowl, sprinkle the gelatin over the water and let soak 10 minutes (do not stir). Meanwhile, heat the cream, sugar, orange peel, and vanilla in a medium saucepan over medium heat, stirring occasionally, to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. (If the gelatin doesn?t completely dissolve in 3 minutes, return to the heat and warm gently until dissolved.) Strain the mixture into a pitcher to remove the vanilla bean and orange rind. Pour the mixture into 6 to 8 ramekins or dessert cups, or into 1 larger dish. Chill, uncovered, at least 3 hours. To unmold, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, simply serve in the cups or by the spoonful). Shave some chocolate curls onto the top of the panna cottas and serve with the orange supremes. Notes about the recipe: I love panna cotta because you can combine milks and creams to make it sweeter, more tart, or creamier. And then the flavor can be anything you can imagine goes well with dairy?raspberry, citrus, coffee, tea, what ever! So it's one of those really flexible desserts that you can tailor to fit the flavors in the rest of your menu, and \flexible\ almost never happens when it comes to a dessert recipe. Also, you can vary the container you make it in and turn it out to serve it or leave it in. Try using eggcups, demitasse cups, a hollowed out clean eggshell, shot glasses, anything will do. These are ingredients you might already have in your kitchen, too, so it cuts down on shopping, which is key for me. When I want to cook, I want to get right to it and not have to make a trip to the grocery just to get my hands into some dessert! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 22841,"Savory Mushroom Dressing 8 slices white bread, cut into 1/2-inch pieces 1 1/2 pounds mixed mushrooms, such as cremini and shiitake 2 to 3 tablespoons unsalted butter, plus more for the pan 2 tablespoons extra-virgin olive oil 6 shallots, sliced 4 cloves chopped garlic 1 tablespoon minced fresh rosemary 1/4 cup Cognac, or other brandy 2 cups chicken broth, homemade or low-sodium canned 2 teaspoons kosher salt 1 cup heavy cream 3 large eggs, beaten Freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley Instructions: Preheat the oven to 350 degrees F. Spread the bread cubes out on a baking sheet and toast in the oven until golden and crisp, about 5 minutes. Set aside to cool. Trim the dry part from the bottom of the cremini stem and quarter. Stem and quarter the shiitakes. Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium heat. Add the mushrooms, shallots, garlic, and rosemary and cook, stirring occasionally, until the vegetables soften and brown, about 25 minutes. Add an additional tablespoon of butter, if needed, to prevent sticking. Carefully add the Cognac (if working over gas, pull the skillet from the heat), and simmer until the liquid is slightly syrupy. Stir in the chicken broth and salt and bring to a simmer. Whisk the cream, eggs, and pepper, to taste, in a large bowl. Add the bread, mushroom mixture, and parsley and toss until the bread is moistened. Transfer the dressing to a buttered 1 1/2-quart baking dish. Bake, uncovered, until the dressing sets and the top browns, about 1 hour. Let dressing sit for 15 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22842,"Slow Cooker Teriyaki Ribs 2 racks baby back ribs (about 5 pounds total) 1 head garlic, peeled and roughly chopped
One 3-inch piece fresh ginger, peeled and roughly chopped
1/2 cup honey
1/2 cup low-sodium soy sauce
1/2 cup rice vinegar
2 tablespoons cornstarch
Serving suggestion: coleslaw Instructions: Cut each rack of ribs in half. Scatter the garlic and ginger in the bottom of a 6-quart slow cooker, then top with the ribs, bone-side down. Cover and cook on a low heat for 8 hours. Transfer the ribs to a baking sheet and loosely cover with foil to keep them warm. Strain the cooking juices from the slow cooker into a large skillet. Stir in the honey, soy sauce and vinegar. Bring to a boil over a medium-high heat. Mix the cornstarch with 2 tablespoons water in a small bowl, then whisk into the skillet and simmer until thickened, about 1 minute. Add the ribs to the sauce in the skillet and turn to coat. Remove the ribs, then cut them into pieces and serve with some coleslaw on the side. ","[Syrah, Zinfandel, Malbec, Tempranillo]" 22843,"Option Dog 8 ounces ground skirt steak 4 jumbo hot dogs 3 tablespoons butter 1 tablespoon freshly chopped basil 1 tablespoon freshly chopped cilantro 1 tablespoon freshly chopped sage 4 oversized hot dog buns, toasted 4 jumbo eggs, separated 1 jar peach preserves Ground chipotle cl pepper, for sprinkling 8 strips center-cut thick-sliced bacon, cooked crisp 2 ounces freshly shredded mild Cheddar 2 ounces freshly shredded gruyere 2 ounces freshly shredded pepper jack Instructions: Heat a grill pan to medium-high heat.
Add the ground beef to a large nonstick medium pan. Cook until brown and crumbly, about 8 minutes.
Grill the hot dogs on all sides. Once cooked, remove from the grill and butterfly down the center.
While the beef and hot dogs are cooking, add the butter, basil, cilantro and sage to a hot skillet. Toast the buns on the grill pan with the hot dogs. Spread the melted herb butter on the buns before serving.
Fry the egg whites, one egg at a time, in a separate nonstick skillet. Transfer the egg whites to a plate once cooked and reserve.
To serve, spread some peach preserves on the toasted and buttered bun. Sprinkle to taste with the chipotle pepper. Add 1 egg white to the bottom of each bun and add some of the ground beef down the center. Top with the butterflied hot dog, a slice of bacon and a sprinkling of Cheddar, gruyere and pepper jack. ","[Malbec, Zinfandel, Tempranillo, GSM Blend]" 22844,"Black-Eyed Pea Salad 4 cups black-eyed peas, cooked and drained 1 cup white onion, small dice 1 1/2 cups red pepper, medium dice 1 cup Kalamata olives, pitted and chopped 2 tablespoons fresh oregano, picked and chopped 1/2 cup flat leaf parsley, picked and chopped 1 1/2 cups extra virgin olive oil 1 lime, zested 2 limes, juiced 2 tablespoons garlic, chopped 1 tablespoon sugar Salt and fresh ground pepper, to taste Instructions: Combine the first 6 ingredients in a large bowl. Mix dressing in a separate bowl and pour over salad. Adjust with salt and pepper, to taste. Salad is best when made a day ahead. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 22845,"Sauteed Green Beans with Tomatoes and Basil served with Parmesan Crisps 1 1/2 pounds fresh green beans, trimmed 2 tablespoons unsalted butter 1 tablespoon olive oil 3 large shallots, thinly sliced 2 garlic cloves, minced 1 (14 1/2-ounce) can diced tomatoes 1/4 cup dry white wine 2 tablespoons thinly sliced fresh basil Salt and freshly ground black pepper Parmesan Crisps, recipe follows 1/2 cup grated Parmesan Instructions: Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside. Melt the butter and oil in a heavy, large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine and basil. Simmer 2 minutes longer. Season with salt and pepper, to taste. Transfer to a serving bowl, and serve. Preheat oven to 400 degrees F. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2-inch apart. Bake for 3 to 5 minutes or until golden and crisp. Cool. Yield: 8 to 10 crisps ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 22846,"Charleston Crab Crack Two 12-ounce cans beer One 6-ounce can seafood seasoning, plus more for serving
2 Vidalia onions, coarsely chopped
2 dozen live blue crabs
Melted butter, for serving 1 1/2 cups ketchup 2 tablespoons prepared horseradish
2 tablespoons Worcestershire sauce
1 tablespoon fresh lemon juice (about 1/2 lemon)
3 cloves garlic, minced
Kosher salt Instructions: For the crabs: Place a large pot of water over medium-high heat outside or indoors. (I like to use a Low Country boil/turkey frying pot.) Add the beer, seafood seasoning and onion and bring to a boil. Boil 10 minutes to season and allow the flavors to develop. For the cocktail sauce: While the water boils, stir together the ketchup, horseradish, Worcestershire sauce, lemon juice and garlic in a medium bowl. Season with salt if desired. Add the crabs to the boiling water. Cook until the crabs are reddish-orange and cooked through, 15 to 20 minutes. Drain the crabs and spread on a table covered with newspaper or butcher paper. Sprinkle with additional seafood seasoning. Serve with melted butter and the cocktail sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 22847,"Tomato Hollandaise 3 egg yolks 1 teaspoon cold water 1/2 cup clarified butter Salt and freshly ground black pepper 1 tablespoon tomato paste Instructions: Place the egg yolks and water in a medium mixing bowl and place the mixture over a double boiler, whisking constantly until frothy. Cook until thick enough to coat the back of a spoon, 3 to 5 minutes, removing from the heat for a moment if the eggs become too warm. Whisk in the clarified butter slowly, season with salt and pepper, remove from heat, and whisk in the tomato paste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 22848,"Hren: Horseradish 1 pound horseradish roots 3 or 4 fresh beets, cooked or canned whole beets 1 teaspoon salt 1 teaspoon sugar 2 ounces vinegar Instructions: Scrape or peel horseradish roots, then grate on a fine grater. Grate beets or put into a blender. Combine horseradish and beets; mix in salt, sugar and vinegar; put into jars. ","[Chardonnay, Riesling, Gewrztraminer]" 22849,"Chicken with Roasted Shallots, Tomatoes and White Beans Nonstick cooking spray 6 boneless skinless chicken breast halves (about 5 ounces each) Salt and freshly ground black pepper 4 to 6 shallots, cut into 1-inch pieces 2 cups grape or cherry tomatoes, halved Olive oil 1 (15-ounce) can white beans, drained 1 1/4 cups reduced-sodium chicken broth, divided 1 teaspoon dried thyme 1 teaspoon dried oregano 2 tablespoons freshly chopped parsley leaves Instructions: Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray. Season both sides of chicken with salt and black pepper and place in prepared pan. Arrange shallots and tomatoes around chicken (or on a second baking sheet that's been coated with nonstick cooking spray). Toss with olive oil and season with salt and black pepper. Roast 30 minutes, until chicken is golden brown and cooked through and vegetables are tender. Set aside 2 chicken breast halves for primavera. In a large skillet, combine beans, roasted shallots and tomatoes, 1 cup of the broth, thyme, and oregano. Set pan over medium-high heat and bring to a simmer. Add chicken and simmer 1 minute to heat through. Remove from heat and top with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 22850,"Pull-Apart Beach Cupcakes 24 flat-bottomed ice cream cones One 18.25-ounce box vanilla cake mix 3 large eggs
1/3 cup vegetable oil
Two 16-ounce tubs vanilla frosting 1/2 teaspoon blue food coloring, plus more as necessary
1 1/2 cups graham cracker crumbs
Blue rock candy crystals Flat taffy-style candy or fruit strip candies in several colors, such as Airheads or Fruit Roll-Ups Bear-shaped graham cracker snacks, such as Teddy Grahams
Candy rocks
1 pretzel rod
2 lime fruit slice candies
Granulated sugar, for rolling
Gummy candies in the shapes of fish, turtles, sharks, whales, starfish and other sea creatures Gummy candy rings, such as Lifesaver Gummies
1 wrapped soft caramel candy, such as Goetze's Caramels
Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Set the ice cream cones in the cups of in two 12-cup muffin pans so they stand upright. In a stand mixer fitted with the paddle attachment, combine the cake mix, eggs, oil and 1 cup cold water. Beat on low speed just to combine, then increase the speed to high and beat until very smooth, about 2 minutes. Divide the mixture among the ice cream cones. Bake until the cupcakes rise above the edges of the cones and a tester inserted in the center of 1 comes out clean, 18 to 20 minutes. Transfer to cooling racks and cool completely. Set aside about 1/4 cup vanilla frosting in a small bowl. Put the remaining frosting in a clean mixer bowl and add about 1/2 teaspoon blue food coloring. Beat and continue to add food coloring, if necessary, to get a sea blue color. Dollop a tiny bit of frosting on the bottom of a cone (this will help anchor it to the serving tray) and then dollop a generous amount on top. Anchor the cone to the serving tray and repeat with the remaining cones, arranging them in a 4-by-6 cone grid, with the edges touching. Using an offset spatula, smooth the blue frosting across the tops of the cupcakes, adding more as necessary, so it appears as 1 layer and the individual cupcakes are no longer visible. Smooth the remaining blue frosting on the sides to cover the cupcakes but not the cones. Pat the graham cracker crumbs onto one half of the cake, creating a wavy pattern along one edge where the water meets the sandy beach. Put the reserved white frosting in a pastry bag fitted with a large leaf tip. Pipe the white frosting along the edge where the water and sand meet to make breaking waves. To decorate the beach half of the cake, arrange the blue rock candy just behind the breaking waves to create the crashing surf. Stick some beach umbrellas in the sand, making sure you stick them into the cakes and not the frosted spaces between them. Cut the taffy into beach towels and arrange some cookie bears on the towels on the beach. Arrange some piles of candy rocks on the beach. To make palm trees, sprinkle your work surface with a little sugar and roll or flatten the lime fruit slice candies. Cut into 5 palm leaves. (If you have time, let the leaves dry and harden for 1/2 hour or so, they will stick up straighter on the finished tree). Break the pretzel rod in half and stick the leaves on top to make a palm tree. Stick the tree into one of the cupcakes on the beach. Attach one end of the twist tie to a gummy candy fish and wrap the other end around the remaining half of the pretzel rod to make a fishing pole. Stick the pole in the sand and add a cookie bear as a fisherman. To decorate the ocean half of the cake, arrange gummy candy sea creatures in the water. Stick some cookie bears into gummy candy rings and set them in the ocean to float. Press or roll the caramel candy to flatten and then crimp the edges to make a boat. Attach a square sticky note to a toothpick to make a sail. Stick it in the boat, along with a cookie bear as a sailor. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22851,"Sole Meunire with Sage Brown Butter and Pumpkin Seed Pesto Neutral cooking oil, such as canola or vegetable oil, for frying 1/4 cup pumpkin seeds 1 clove garlic 2 cups fresh parsley leaves 1/2 cup pumpkin seed oil Kosher salt and freshly cracked black pepper Juice of 1/2 lemon, or as needed 2 whole sole, filleted Kosher salt and freshly cracked black pepper 1/2 cup all-purpose flour 1/2 cup clarified butter 1/2 cup unsalted butter, cut into cubes 12 fresh sage leaves 1 lemon, halved Instructions: For the pumpkin seed pesto: Heat the cooking oil to 375 degrees F in a deep-fryer or heavy saucepan. Add the pumpkin seeds and fry until golden brown, about 30 seconds. Remove with a slotted spoon and drain on a plate lined with a paper towel. Place the fried pumpkin seeds, garlic and parsley in a high-powered blender. Begin to blend on low speed, using the plunger as needed to help blend the ingredients. Drizzle in the pumpkin seed oil with the motor running. Increase the speed to high and blend until smooth, using the plunger as needed. Season the pesto with salt, pepper and lemon juice to taste. For the sole: Pat the fish dry on both sides and season them generously all over with salt and pepper. Coat both sides of the fish with flour. Add half the clarified butter to a very large cast-iron skillet and place over medium-high heat. Add one of the sole fillets and cook until golden brown on the bottom, 6 to 7 minutes. Add half the cubed butter to the pan along with half of the sage leaves. Flip the fish and baste the top with some of the melted butter and herbs. Cook until the bottom is golden brown, 4 to 5 minutes longer. Remove the skillet from the heat and transfer the sole to a serving platter. Squeeze the juice from half of the lemon over the remaining melted butter and sage leaves in the pan and swirl the pan to combine. Taste the sauce and season with salt and pepper. Pour the sauce over the cooked sole. Repeat with the remaining sole fillet, clarified butter, cubed butter, sage and lemon. Serve the sole with the pumpkin seed pesto. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 22852,"Green Pea Arancini with Herby Lemon Dipping Sauce 1/4 cup packed fresh basil leaves 1/4 cup packed fresh dill fronds
1/4 cup packed fresh mint leaves
2 tablespoons roughly chopped chives
2 tablespoons juice from Roasted Meyer Lemon, recipe follows 1 cup mayonnaise
1 cup Greek yogurt
Kosher salt 1 pound frozen peas 4 cups low-sodium vegetable stock
Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter
1 1/2 cups Arborio rice
1/4 cup minced shallot (1 large shallot)
1 tablespoon minced garlic (2 to 3 cloves)
1/2 cup white wine
1/2 cup finely grated parmesan
1 lemon, zested
Canola oil, for greasing the baking sheet and deep-frying 4 ounces grated low-moisture mozzarella (about 1 1/4 cups)
3 large eggs
2 cups panko breadcrumbs 1 teaspoon honey 1/4 teaspoon extra-virgin olive oil
1 Meyer lemon, cut in half crosswise
Instructions: For the dipping sauce: Put the basil, dill, mint, chives, Roasted Meyer Lemon juice, mayonnaise and Greek yogurt in a food processor and process until smooth. Season to taste with salt. Store in an airtight container in the refrigerator until ready to serve. For the arancini: Remove 1 cup of the frozen peas and reserve for later use. Put the remaining peas in a blender with 1 cup of the vegetable stock and puree until smooth. Pour the pea mixture into a medium saucepot and add the remaining 3 cups stock and 2 teaspoons salt. Bring to a low simmer over medium-low heat. Melt 2 tablespoons of the butter in a medium Dutch oven over medium-high heat. Add the rice and cook until opaque and lightly toasted. Stir in the shallot and garlic; cook an additional 2 to 3 minutes to toast the garlic and soften the shallot. Deglaze the pot with the white wine, then bring to a boil and cook until almost completely reduced. Ladle in one-third of the hot stock, lower the heat to medium, and bring the stock to a simmer, stirring often. Continue to stir the rice for 8 minutes while the stock reduces almost completely. When there is more rice in the pot than liquid, add another third of the stock and repeat stirring and reducing the stock for another 8 minutes. Add the remaining stock and this time reduce just until the rice is thick enough that a spoon leaves a momentary trail when dragged along the bottom of the pot. Remove from the heat and stir in the remaining 2 tablespoons butter, Parmesan, lemon zest, reserved peas, and additional salt and black pepper to taste. Lightly grease a baking sheet with canola oil and spread the risotto in an even layer; set aside to cool. When the risotto is room temperature, cover it with plastic wrap, pressed directly to the surface of the rice, and refrigerate for 4 hours or up to overnight. Form the chilled risotto into 19 arancini balls, about 1/4 cup each. Flatten each ball with the palm of your hand, place a heaping teaspoon of mozzarella in the center and fold the sides up and around the cheese. Roll back into balls. (At this point, you can hold the arancini overnight on a baking sheet covered with plastic wrap.) When ready to fry, heat 2 to 3 inches of canola oil to 350 degrees F in a large cast-iron pan. Line a baking sheet with paper towels. Whisk the eggs together in a shallow dish and season with salt and pepper. In a second shallow dish, add the panko and season with salt and pepper. Dip the arancini in the egg and then coat in the panko. In batches of a few at a time, fry the arancini, turning, until deep golden-brown and crispy on all sides, about 4 minutes. Remove with a slotted spoon and drain on the paper towels; immediately season with salt. Serve hot with the dipping sauce. Heat a cast-iron pan over medium-high heat; add the honey and olive oil. When the honey is melted, stir to combine, then place the lemon halves, cut-side down, into the mixture. Cook until the lemons appear charred and the honey has caramelized to the cut surfaces, about 4 minutes. Remove the lemons to a baking sheet and let to cool. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 22853,"Rock 'n' Roll Mai Tai 4 fresh blackberries 2 ounces white rum, such as Sammy's Beach Bar Rum 1/2 ounce ginger liqueur, such as Canton's, or ginger syrup 2 ounces guava nectar 2 ounces pineapple juice 1/2 ounce fresh lime juice 3 dashes Angostura bitters Ice Cherry, for garnish Instructions: In a mixing glass, muddle the blackberries, and then add the guava nectar, pineapple juice, white rum, ginger liqueur, lime juice and bitters. Add ice, shake and serve over crushed ice and finish with a cherry on top. ","[Mauvignon Blanc, Riesling, Moscato, Sparkling Shiraz]" 22854,"Just Add Water Chicken and Hominy Soup 1/4 cup jarred salsa verde Heaping 1/2 teaspoon chicken base 2 pinches ground cumin 1/3 cup shredded rotisserie chicken 1/4 cup rinsed canned hominy 1/4 cup rinsed canned pinto beans 1/4 cup coleslaw mix or shredded cabbage 1 radish, sliced thinly, optional 1 tablespoon roughly chopped fresh cilantro leaves 2 tablespoons crushed salted tortilla chips Instructions: Put the salsa verde, chicken base and cumin in the bottom of a 16-ounce lidded heat-safe container. Top with the chicken, hominy, beans, coleslaw mix, radishes if using and cilantro. Sprinkle the tortilla chips on top. Secure the lid, and refrigerate up to overnight. When ready to eat, add 1 cup boiling water, and stir just to allow the water to reach the bottom of the container. Cover, and let sit 3 minutes. Stir again, and eat hot. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 22855,"Foil-Packet Shrimp Boil 4 Yukon Gold or red-skinned potatoes (about 1 1/4 pounds) 6 tablespoons unsalted butter 2 ears fresh corn or 4 small pieces thawed frozen corn on the cob, cut into 1-inch-thick pieces 2 cloves garlic, thinly sliced 1 tablespoon Old Bay Seasoning Kosher salt and freshly ground pepper 1 pound peeled and deveined large shrimp (no need to thaw if using frozen) 1 lemon, zest grated, cut into wedges 1/2 cup dry white wine 2 tablespoons chopped fresh parsley Instructions: Preheat a grill to medium. Microwave the potatoes until softened but not fully cooked, about 5 minutes. Let cool a few minutes, then dice. Put 4 tablespoons butter in a large microwave-safe bowl and microwave until melted. Add the potatoes, corn, garlic and Old Bay and toss well; season lightly with salt and pepper. Tear off four 18-inch-long sheets of foil. Divide the vegetables among the foil sheets, piling them in the middle. Add the shrimp to the same bowl. Sprinkle with the lemon zest and a pinch of salt and pepper; toss well. Add the shrimp to the vegetable piles. Drizzle 2 tablespoons wine over each pile of vegetables and shrimp. Cut the remaining 2 tablespoons butter into 4 pieces and add a piece to each pile. Bring the short ends of the foil together and fold twice; fold in the sides to form a packet. Grill the foil packets until the potatoes are tender and the shrimp is cooked through, 15 to 20 minutes. Remove from the grill and let stand 5 minutes. Carefully open the packets and sprinkle with the parsley; serve with the lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22856,"Sweet and Snow Pea Soup 1 cup water 1 cup chicken stock 4 1/2 cups tightly packed snow peas 2 cups shelled fresh peas or frozen baby peas 2 tablespoons heavy cream Salt and freshly ground black pepper 2 tablespoons creme fraiche or sour cream 5 chives, cut into a 1/2-inch lengths Instructions: In a pot over high heat, bring the water and stock to a boil. Add the snow peas to the pot, reduce the heat to low, and simmer until tender, about 5 minutes. Add the sweet peas and cream. Let simmer for 1 minute, then pour the soup into a blender. Blend the soup on high speed until smooth, about 3 minutes. Pass the soup through a fine strainer and season, to taste. Garnish with creme fraiche and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 22857,"Crispy Chili Brussels Sprouts 1 1/2 pounds Brussels sprouts, trimmed and halved through the root 3 tablespoons extra-virgin olive oil
Kosher salt
2 teaspoons dried urfa chili flakes or other mild and slightly sweet chili powder such as ancho or Aleppo
1 teaspoon lemon zest plus juice of 1/2 a lemon
Flaky sea salt, for sprinkling
Instructions: Preheat oven to 400 degrees F. Heat a large cast iron skillet over medium-high heat. Toss the Brussels sprouts in a large bowl with 2 tablespoons of the oil. Season with 1 teaspoon salt. Place the sprouts cut side down in the skillet and let brown, 2 to 3 minutes. (Don't crowd the sprouts, if you have to, brown in 2 batches, removing the first batch to a plate.) Once the sprouts are browned, toss in the skillet and roast in the oven for 5 minutes. Remove and toss with the chili flakes and the remaining tablespoon of the oil. Roast until tender, 6 to 7 minutes. As soon as the sprouts are out of the oven, sprinkle with the lemon zest and squeeze the lemon half over the top. Toss well. Sprinkle with flaky sea salt and serve. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 22858,"Manicotti 1 pound fresh spinach, tough stems removed, or a 10-ounce package frozen spinach, thawed Kosher salt and freshly ground black pepper 12 manicotti shells 3 cups Marinara Sauce, recipe follows 2 large eggs 1 1/2 cups ricotta cheese (about 1 pound) 1 cup shredded mozzarella (about 4 ounces) 1 cup freshly grated Parmesan cheese or a mixture of half Pecorino and Parmesan Pinch of freshly grated nutmeg 2 teaspoons unsalted butter, diced 2 tablespoons extra-virgin olive oil 1/4 medium onion, diced (about 3 tablespoons) 3 cloves garlic, chopped One 28-ounce can whole peeled tomatoes with their juices (3 1/2 cups), roughly chopped 1 sprig fresh thyme 1 sprig fresh basil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. If using fresh spinach, bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt. Boil the spinach until tender, about 3 to 4 minutes. Remove with a slotted spoon, (keep the water in the pot boiling), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop. Set aside. In the same large pot of boiling water, cook the manicotti shells according to the package directions until al dente. Drain and pat dry. Spread 1 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Lightly beat the eggs in a medium bowl. Add the spinach, ricotta, mozzarella, and 1/3 cup of the grated cheese and mix until evenly combined. Season with 1/2 teaspoon salt, the nutmeg and pepper. Spoon the cheese mixture into the manicotti shells and line them up in the baking dish. Cover with the remaining 2 cups sauce. Scatter the remaining 2/3 cup grated cheese on top and dot with the butter.
Bake for 30 minutes. Serve immediately. Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Reduce the heat to a simmer, cover and cook for 10 minutes. Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper to taste. Use right away, or refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months. Yield: 3 1/2 cups ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 22859,"Asian Beef Lettuce Wraps with Curried Couscous 8 Bibb or romaine lettuce leaves 1 tablespoon sesame oil 1 cup shredded cabbage 1 cup shredded carrots 2 cups shredded leftover cooked beef 1/4 cup hoisin sauce 1 tablespoon reduced-sodium soy sauce 1 1/4 cups water 1 cup uncooked couscous Salt and pepper 1 teaspoon curry powder Instructions: In a large skillet over medium-high heat, add the sesame oil and heat. Add the cabbage and carrots and saute for 2 minutes. Add the beef and cook, stirring, until the beef is heated and the cabbage begins to wilt, about 2 minutes. Add the hoisin sauce and soy sauce and cook 5 minutes, until mixture heats through and cabbage wilts, stirring frequently. Meanwhile, bring the water to a boil. Place the couscous in a heatproof bowl and sprinkle with salt, pepper, and curry powder. Pour the boiling water over the couscous and cover for 5 minutes. Fluff with a fork. Spoon some of the beef into the center of each lettuce leaf and roll up. Serve with the couscous. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 22860,"Carrot and Squash Curry Soup 3 tablespoons olive oil 5 cloves garlic, minced
1 large onion, diced
3 carrots, thinly sliced Kosher salt 4 yellow squash, sliced
1 tablespoon curry powder, or more to taste 1/2 cup dry white wine, optional 6 cups chicken broth
Heavy cream, for drizzling, optional Instructions: Heat the olive oil in a heavy pot over medium heat. Add the garlic and onions and stir to coat. Add the carrots and cook until starting to soften, about 3 minutes. Sprinkle in a little salt. Add the squash and cook, stirring, until soft and tender, a few minutes. Add more salt to taste and the curry powder. Pour in the wine if using. Let the wine evaporate for about 30 seconds, then pour in the chicken broth. Bring to a boil, reduce the heat to a simmer, cover the pot and cook for 1 hour. After 1 hour, taste and adjust the seasoning. Remove from the heat. Puree the soup using an immersion blender, or in batches in a regular blender. Return the soup to a simmer and serve hot. If you're feeling naughty, drizzle heavy cream over the top. ","[Riesling, Gewrztraminer, Pinot Grigio, Gavi]" 22861,"Skordalla with Chickpeas 2 cups 1/2-inch diced day-old bread, without the crust 1 cup whole milk 4 cloves garlic Juice and grated zest of 1 lemon 1 cup almonds, toasted 3/4 cup extra-virgin olive oil Salt 1 cup cooked chickpeas 3 tablespoons chopped flat-leaf parsley Instructions: In a bowl, soak the bread in the milk for 30 minutes. Squeeze out the excess milk from the bread (save the milk) and put the bread in a blender with the garlic, lemon juice and zest, almonds, olive oil, and salt. Puree until smooth, adding enough milk to bring to a hummus consistency. Mix with the chickpeas and parsley. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 22862,"Bruschetta with Greens 8 thick slices Italian country bread (best if day-old) 1 pound mustard greens 2 clove garlic Unfiltered extra-virgin olive oil Sea salt or gray salt Instructions: Preheat a grill or stove-top grill pan. Place Italian country loaf on a work surface and slice 8 thick slices. Place bread on a grill pan and grill until the slices are well browned on both sides. In a large pot of boiling water, blanch the greens and then drain on paper towels. Set aside. Remove the bread slices from the grill. Cut 1 garlic bulb in half and rub 1/2 over both sides of each bread slice. Once the blanched greens are dry, place on top of the bread slices. Generously drizzle each slice with olive oil and a dash of gray salt. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 22863,"Creamed Spinach Casserole 3 tablespoons unsalted butter 2 cloves garlic, minced
1 small onion, finely chopped
1 1/4 cups heavy cream
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne
Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan
2 ounces cream cheese
2 tablespoons panko breadcrumbs
Instructions: Preheat the oven to 400 degrees F. Melt the butter in a medium saucepan over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 6 minutes. Add the heavy cream, nutmeg and cayenne and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Mix in the spinach, 1/2 teaspoon salt and 1/4 cup of the Parmesan. Add the cream cheese and stir until melted. Season with salt and pepper to taste. Transfer the mixture to a 1 1/2- to 2-quart baking dish and sprinkle with the panko and remaining 1/4 cup Parmesan. Bake until bubbling and light golden on top, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22864,"Candied Carrots 1 bunch young carrots, with tops 1/4 cup extra-virgin olive oil Sea salt and freshly ground black pepper 4 tablespoons (1/2 stick) unsalted butter 1 orange, halved 1 tablespoon brown sugar 1 teaspoon ground cumin Instructions: Preheat the oven to 350 degrees F. Cut off all but 1-inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender. In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the juice from the orange halves, add the brown sugar and cumin, and continue to cook for 2 minutes or until syrupy. Remove the carrots from the oven and arrange them on a platter. Drizzle the orange brown butter over the carrots and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22865,"Great White Pizza 1 1/2 cups room temperature water 1/2 ounce fresh yeast or 1 packet dry yeast
4 cups bread flour, such as King Arthur, plus more for dusting 1 tablespoon kosher salt Splash of olive oil (about a tablespoon) Cooking spray
2 heads garlic 2 tablespoons olive oil, plus more for mixing
Pinch of kosher salt and pepper Pinch of kosher salt and pepper
2 cups ricotta
4 red onions 2 tablespoons olive oil
2 green zucchinis 2 yellow summer squash
2 tablespoons olive oil, plus more for drizzling
2 teaspoons red pepper flakes
2 teaspoons lemon zest (about 2 lemons)
Pinch of kosher salt and pepper Pinch of kosher salt and pepper
Fresh mozzarella, sliced, for serving
Instructions: For the dough: In an electric mixer fitted with a dough hook, dissolve the yeast in the water until there are no pieces of yeast left. Add the flour and start mixing on low. After the flour and water have started to mix, add the salt. Let mix for another minute until all of the flour from the sides of the bowl have been incorporated. If the dough is sticking to the side of the bowl, add flour slowly until it starts to firm up around the dough hook. Add the olive oil and mix for another 5 minutes. Let the dough rest in the bowl, covered, for 10 minutes. In the meantime, spray a baking sheet or aluminum pan with cooking spray. After the dough is done resting, empty it onto a lightly floured prep surface. Weigh the dough out into three 10-ounce portions. In your hands, fold the dough into itself, tightening the dough and removing air pockets with each fold. Add flour to your hands if the dough is too sticky. When the dough is tight enough to hold its shape, put it on to the greased baking sheet and spray the top with a little of the cooking spray. Cover with plastic wrap and let proof at room temperature for 1 to 1 1/2 hours. The dough should at least double in size. You can also proof in the fridge overnight and leave it out 30 minutes before you are ready to use it the next day. For the garlic ricotta: While the dough is proofing, make the roasted garlic ricotta, sliced zucchini and charred red onions. (Start roasting the garlic right away as it will take the most time.) Preheat the oven to 400 degrees F. Cut off the tops of the heads of garlic. Drizzle the olive oil over the tops of the garlic, wrap in aluminum foil and roast for 45 minutes to 1 hour. Once tender, remove from the oven and let cool. In a stainless bowl, squeeze out the roasted garlic. Add a splash of oil and a pinch of salt and pepper. Using a spatula, smooth the garlic into a paste in the bowl. Add the ricotta and fold in the garlic until it is completely incorporated. For the charred red onions: Turn the oven temperature up to 500 degrees F. Cut the ends off the onions, and peel off the tough outer layer. Cut in half lengthwise and thinly slice. Toss in olive oil and cook on a baking sheet in the oven of 15 to 20 minutes until you see a good bit of charred pieces. Cool. For the zucchini: While the onions cook, cut the ends off of the zucchini and squash and thinly slice on a bias. Toss in a metal bowl with the olive oil, pepper flakes, lemon zest and salt and pepper. To assemble the pizza: Leave the oven temperature at 500 degrees F, and lightly flour a smooth work surface. Take out one of the dough balls. Starting at the edges, gently press down on the dough, being careful not to pull at it. Continue pressing the edges and work towards the center, keeping the dough round. Make sure to flour both sides at least twice during this process. Once you've stretched the dough to about 14 inches, move it onto a round aluminum pizza pan or a wooden peel if you plan on sliding it on to a pizza stone. Start assembling the pie by spreading the ricotta mixture all over the base. Place several slices of fresh mozzarella evenly over the crust. Next, add the cut zucchini and squash and charred red onions. Drizzle with olive oil and place in the oven on the aluminum pan or if using a pizza stone, slide on from the wooden peel. Let bake for about 10 minutes, then slide the pizza right onto the oven rack and cook for another 5 to 10 minutes or until the crust is golden brown. Repeat with the remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 22866,"Dill Mayonnaise 1 cup mayonnaise 1 tablespoon soy sauce 1/2 teaspoon dill, fresh, minced Salt Pepper Instructions: Mix thoroughly in a bowl. ","[Chardonnay, Sauvignon Blanc, Riesling]" 22867,"Jellied Cranberry-Cherry Sauce 1 pound cranberries (fresh or frozen) 2 cups sugar 1/2 cup tart cherry juice 1/2 cup dried cherries 1 sprig rosemary Kosher salt Instructions: Combine the cranberries, sugar, 1 1/2 cups water, the cherry juice, dried cherries, rosemary and a pinch of salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Let cool slightly. Discard the rosemary sprig. Puree the sauce in a blender until smooth. Strain through a fine-mesh sieve into a serving dish, pressing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours or overnight. ","[Riesling, Moscato, Vinho Verde, Sparkling wine]" 22868,"Breakfast Nachos 8 homemade or thawed frozen waffles, cut into triangles (like tortilla chips) 1 pound breakfast sausage, casings removed and meat crumbled 1 tablespoon olive oil 6 large eggs Kosher salt and freshly ground black pepper 1 tablespoon maple syrup
2 cups shredded sharp Cheddar 1 avocado, thinly sliced
1/2 cup quartered cherry tomatoes
3 scallions, white and light green parts only, thinly sliced
1 jalapeno, thinly sliced
1/4 cup chopped fresh cilantro
Hot sauce, for serving, optional Sour cream, for garnish
Instructions: Preheat the oven to 350 degrees F. Put the waffle triangles on a rimmed baking sheet and bake for 5 to 7 minutes to dry out a bit. Remove from the oven and turn on the broiler.
Cook the sausage in a large nonstick skillet over medium-high heat, breaking up any big chunks with the back of a wooden spoon, until browned and cooked through, about 5 minutes.
Heat another large nonstick skillet over medium heat. Swirl in the olive oil. Crack the eggs into individual bowls. Add the eggs side by side in the pan. Cook until the outer edges turn opaque, about 1 minute, then cover, lower the heat and cook for 4 minutes. If you want a medium yolk, cook for 5 minutes. Season with salt and pepper to taste. Top the waffles with the sausage, drizzle with the maple syrup and cover with the cheese. Cook under the broiler until the cheese has melted completely, about 2 minutes.
Top the nachos with the cooked eggs, avocado slices, tomatoes, scallions, jalapeno and cilantro. Serve with hot sauce if desired and garnish with sour cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 22869,"Turkey Di Parma Melt 1 pound fresh parsley 1/2 pound fresh basil
4 ounces walnuts, toasted
1/2 teaspoon black pepper
4 cloves garlic, smashed
1 egg
Zest and juice of 1 lemon 8 ounces olive oil
1/2 cup shredded Parmigiano-Reggiano Salt and pepper 4 ounces butter 8 slices rosemary garlic sourdough bread 8 ounces buttermilk Cheddar or sharp white Cheddar, preferably Sweetwater Valley Farm 1 pound roasted turkey 1/2 cup marinated sun-dried tomatoes packed in olive oil 4 ounces Parmigiano-Reggiano, shredded Instructions: For the pesto aioli: Blend the parsley, basil, walnuts, pepper, garlic, egg, lemon zest and juice in a blender, then slowly drizzle in oil to make an aioli. Finish aioli with shredded Parmesan and taste for seasoning (salt and pepper). For the sandwich: Butter the rosemary-garlic bread generously. Top 4 pieces of bread (butter-side out) with half of the Cheddar, 4 tablespoons pesto aioli, the turkey, sun-dried tomatoes and the remaining Cheddar; close sandwiches with the remaining pieces of bread. Heat a heavy griddle to 325 to 350 degrees F. Sprinkle the Parmesan on the griddle in the shape of the bread, then immediately place the sandwich on the cheese. Use a griddle press or heavy weight (like another cast-iron pan) to press down and cook until the cheese is melty, 2 1/2 minutes per side . (If the Parmesan-crusted side does not release easily from the griddle with a spatula, give it another minute, then flip.) Slice on a bias and enjoy! ","[Chardonnay, Barolo, Chianti, Tempranillo]" 22870,"Parsnip Crisps 2 quarts pure peanut oil 1 pound parsnips Kosher salt Freshly ground black pepper Instructions: Heat peanut oil in a 5-quart Dutch oven over high heat to 370 to 375 degrees F. Meanwhile, scrub the parsnips to remove any excess dirt. Lay the parsnip flat on a cutting board, and using a vegetable peeler, peel off 4 to 5 flat, wide noodle-shaped strips. Rotate the parsnip 90 degrees and repeat. Continue to rotate until you can no longer peel strips. Repeat with the remaining parsnips. Gently add a small handful of parsnips to the oil, stirring gently, until lightly browned and crisp, approximately 1 to 1 1/2 minutes. Remove the crisps from the oil using a spider or slotted spoon; hold over the pot and allow to drain for 30 seconds. Transfer to a cooling rack set over a half sheet pan and sprinkle with salt and pepper, if desired. After the first batch, the oil temperature may drop. Adjust the heat in order to maintain a minimum temperature of 325 to 350 degrees F. Repeat until all parsnips are cooked. Serve warm or at room temperature. Once completely cooled, store in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22871,"Chicken Etouffee 1 chicken, about 3 1/2 pounds, quartered Kosher salt and freshly ground pepper to taste 1/2 cup all-purpose flour 1/2 cup vegetable oil 2 medium onions, in large dice 2 medium bell peppers, in large dice 2 jalapeno peppers, seeded, stemmed, and minced 15 cloves garlic, peeled and thinly sliced 2 teaspoons dried thyme 2 teaspoons dried sage 3 cups water Hot sauce to taste Instructions: Season the chicken pieces with salt and pepper and dust them with some of the flour. Place the oil in a large, heavy-gauge stockpot and bring it to the smoking point over high heat. Add the chicken, and cook for 7 to 10 minutes, or until the pieces are brown on one side. Turn the pieces and repeat on the other side. Remove the chicken from the pot. Return the oil to the smoking point, add the onions, peppers, and garlic to the pot, and stir. Cover and let cook for about 12 minutes, stirring occasionally and taking care not to let the vegetables burn. Add the remaining flour and saute for 5 minutes, scraping the bottom and sides of the pot with a wooden spoon. Be careful not to burn the mixture, but allow it to turn dark brown, take on a nutty aroma, and dry out. Add the thyme and sage, adjust the salt and pepper, and gradually add the water, stirring constantly to prevent lumps and burning. When everything is well mixed, return the chicken to the pot, bring to a boil, and reduce to a simmer. Cook for 20 to 25 minutes, or until the chicken is tender and almost falling off the bones. Stir occasionally. Remove the chicken and adjust the sauce consistency to your liking by either reducing or adding a bit of water. Skim off any excess fat, if needed. Adjust seasoning with hot sauce, salt, and pepper. Serve with boiled rice. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 22872,"Stuffed Mushrooms (Hongos Rellenos de Chorizo) 1 Spanish chorizo (about 4 ounces), casing removed, see Cook's Note* 18 large (about 2 1/2 to 3-inch) white mushrooms 1/3 cup olive oil, plus 1 tablespoon 1/3 cup finely diced onion 1/2 cup plus 2 tablespoons bread crumbs 1/4 cup homemade or store-bought reduced-sodium chicken stock 2 tablespoons freshly chopped parsley leaves 1/3 cup coarsely grated Manchego cheese Instructions: Preheat oven to 400 degrees F. Cut the chorizo into 1-inch pieces and put them in a food processor. Pulse until the chorizo is finely chopped. Set aside. Remove the stems from the mushrooms. Mince half the stems (this can be done in the work bowl of the food processor). Reserve the other half of the stems for another use or discard them. Brush the mushroom caps with 1 tablespoon of the olive oil and set on a baking sheet. Set aside. Pour the remaining 1/3 cup olive oil into a large skillet over medium-high heat. Add the onion and minced mushroom stems. Cook, stirring, just until soft, 2 to 3 minutes. Add the bread crumbs and toss and stir until toasted golden brown. Scrape the bread crumb mixture into a bowl and set aside. Wipe the skillet clean with paper towels and add the minced chorizo. Cook over high heat until fragrant and glossy, about 3 minutes. Add to the bread crumb mixture. Add the chicken stock and parsley and fluff with a fork. Stir in the Manchego cheese. Use a spoon to fill the mushroom caps, mounding the stuffing attractively. Bake until stuffing is lightly browned, 20 to 25 minutes. Serve hot or warm. ","[Rioja, Tempranillo, Garnacha, Barbera]" 22873,"Sweet Potato Salad 2 pounds sweet potatoes, peeled and cubed Salt 1/2 cup pickled red onions, chopped
1/2 cup Greek yogurt
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon curry powder
1 tablespoon lime zest
Freshly ground black pepper
Instructions: Add the sweet potatoes to a large pot of cold salted water. Bring to a boil over medium-high heat and cook the potatoes until tender, about 15 minutes. Drain the potatoes and cool in a colander. Transfer to a large serving bowl. In a separate bowl, add the pickled onions, yogurt, cilantro, lime juice, curry powder, lime zest and some salt and pepper, and whisk to combine. Pour the dressing over the potatoes and thoroughly mix. Serve immediately or refrigerate for 1 hour for the flavors to meld. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 22874,"Sunny's Easy Freeze and Bake 24/7 Mini Pizzas 1/2 cup homemade or store-bought pizza sauce 2 English muffins, split
1/2 cup shredded mozzarella 10 slices pepperoni, cut into quarters
4 ounces frozen pepper and onion blend 4 ounces frozen pepper and onion blend
2 slices bacon, crisped and torn to bits
2 slices deli ham, cut into 1-by-1/2-inch rectangles
2 pineapple rings, cut into bite-size pieces
1/2 teaspoon dried oregano
Instructions: Divide and spread the pizza sauce among the English muffin halves. Sprinkle the mozzarella in an even layer over the top of the sauce on each. Line a baking sheet with parchment paper and place the muffin halves next to each other in a row on one end. Spread out the pepperoni, peppers and onions, bacon, ham and pineapple in separate rows in a single layer next to the muffins. Sprinkle the oregano over everything. Freeze, uncovered, until the muffins are hard, 1 to 2 hours. Tightly wrap each English muffin half with plastic wrap and place in freezer-safe bags. Remove the toppings to separate freezer-safe bags. Freeze the muffins and toppings until ready to use. When ready to cook, preheat the oven or toaster oven to 400 degrees F. Remove as many English muffin halves as you like from the freezer. Top each base with the toppings of your choice. Bake until the cheese is melted and the muffins are cooked through, 15 to 18 minutes. Remove and rest 2 minutes before eating. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 22875,"Turkey Mole 6 to 8 turkey thighs (3/4 pound each) 1/2 large white onion 2 stalks celery, quartered 1 large bunch cilantro (about 1 cup sprigs) 2 whole cloves 4 allspice berries 1/4 star anise pod (break off a point) 5 black peppercorns Kosher salt 4 medium tomatillos, husked 2 medium tomatoes 4 cloves garlic, unpeeled 1/2 large white onion 3/4 cup vegetable oil or lard 8 dried ancho chiles, stemmed and seeded (seeds reserved)
8 dried pasilla chiles, stemmed and seeded 1 corn tortilla, plus more for serving (optional) 1/2 cup raw almonds, chopped 1/2 cup raisins 1/2 cup pepitas (hulled pumpkin seeds) 4 tablespoons sesame seeds, plus more for topping 5 allspice berries 5 black peppercorns 2 whole cloves Kosher salt 6 ounces sweet Mexican drinking chocolate, chopped Cooked rice, for serving 1/4 star anise pod (break off a point) 1 1-inch piece cinnamon stick Instructions: Make the turkey: Put the turkey, onion, celery, cilantro sprigs, cloves, allspice, star anise, peppercorns and 1 teaspoon salt in a large pot; add cold water to cover. Bring to a simmer over medium-high heat, then reduce the heat to medium low and simmer until very tender, about 1 hour, 30 minutes. Remove the turkey with tongs and transfer to a plate to cool slightly. Strain the broth through a fine-mesh sieve into a large measuring cup or bowl. You should have about 8 cups broth; if you have more, simmer until reduced to 8 cups. Skim the fat off the surface. Remove the turkey skin; refrigerate the meat until ready to use. (The turkey and broth can be made 1 day ahead; cover and refrigerate.)
Make the mole: Preheat the broiler. Put the tomatillos, tomatoes, garlic and onion on a rimmed baking sheet. Broil, turning, until charred, about 10 minutes. Transfer to a bowl to cool. Remove the skins from the tomatoes and garlic.
Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry the ancho and pasilla chiles in batches, turning, until softened, 30 to 45 seconds; transfer to a bowl. Fry the tortilla in the hot oil, turning, until browned, 4 minutes; add to the bowl with the chiles. Cover with water and soak 30 minutes, then drain. Add the chiles and tortilla to the bowl with the tomatillo mixture and set aside.
Meanwhile, discard the oil in the skillet and wipe clean. Heat another 1/4 cup vegetable oil in the same skillet over medium-high heat. Add the almonds and fry, stirring, until golden, 3 minutes. Add the raisins and stir until plump, 30 seconds; transfer to a bowl using a slotted spoon. Add the pepitas and fry, stirring, until they begin to pop, 2 minutes; transfer to the bowl with the almonds.
Discard the oil in the skillet and wipe clean. Heat the skillet over medium heat. Add the sesame seeds and toast, stirring, until golden, about 3 minutes; transfer to a clean bowl to cool. Add 1 heaping tablespoon of the ancho cl seeds, the allspice, peppercorns, cloves, star anise and cinnamon stick to the skillet and toast, stirring, 2 minutes; transfer to the bowl with the sesame seeds and let cool. Grind the sesame-spice mixture in a spice grinder to make a fine powder.
Put the fried almonds, raisins, pepitas, sesame-spice powder, 1/4 teaspoon salt and 2 cups of the reserved turkey broth in a blender and blend until smooth; transfer to a bowl. Working in batches, blend the broiled vegetables, fried chiles and tortilla, 1 teaspoon salt and 2 cups turkey broth until smooth.
Heat the remaining 1/4 cup vegetable oil in a large Dutch oven over medium-high heat. Add the pureed cl mixture and cook, stirring frequently, until slightly thickened, about 5 minutes (be careful-the mixture will spatter). Stir in the ground almond mixture and 2 cups turkey broth; bring to a simmer over medium-low heat. Stir in the chocolate until melted. Add the turkey thighs and simmer until heated through, about 30 minutes. The mole should be the consistency of gravy; thin with more broth, if necessary. Season with salt. Serve with rice and tortillas. ","[Syrah, Tempranillo, Garnacha, Barbera]" 22876,"Cornbread With Creme Fraiche 1 stick unsalted butter, plus more for the dish 1 cup all-purpose flour 2 tablespoons sugar 3/4 cup cornmeal 1 teaspoon baking powder 1 1/2 teaspoons salt 1/2 cup whole milk 3 large eggs 1/2 cup creme fraiche Instructions: Preheat the oven to 350 degrees F. Generously butter a 9-by-13-inch baking dish. Sift the flour, sugar, cornmeal, baking powder and salt together into a large bowl and set aside. Heat the milk and 1 stick butter in a small saucepan over medium heat until the butter melts (do not let the mixture boil). Whisk the butter mixture, eggs and creme fraiche in a small bowl, then whisk into the dry ingredients until smooth. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a rack to cool slightly before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22877,"Beer-Battered Onion Rings Vegetable oil, for deep-frying 1 1/2 cups all-purpose flour 1 1/4 cups rice flour 2 1/2 teaspoons baking powder 1 tablespoon Montreal steak seasoning (not low-sodium) Kosher salt and freshly ground pepper 1 12-ounce bottle Belgian white beer, chilled 1/2 cup seltzer, chilled 2 sweet onions (such as Vidalia), sliced into 1/2-inch-thick rings Instructions: Heat 3 inches of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 365 degrees F. Meanwhile, preheat the oven to 200 degrees F and set a rack on a rimmed baking sheet. Whisk 1 cup all-purpose flour, the rice flour, baking powder, steak seasoning, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Whisk in the beer and seltzer until mostly smooth. Let sit 5 minutes to thicken. Place the remaining 1/2 cup all-purpose flour in a shallow bowl. Working in about five batches, dredge the onion rings in the flour, then dip in the beer batter, letting the excess drip off. Fry until crisp and golden brown, flipping occasionally, 3 to 4 minutes. Remove to the rack using a slotted spoon, season with salt and keep warm in the oven while you fry the remaining batches.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22878,"Twice as Nice Tacos 2 teaspoons olive oil 1 small yellow onion, chopped 3 cooked burgers (3 ounces each), crumbled 3 tablespoons tomato paste 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon paprika 1/4 teaspoon cloves Salt, to taste 8 to 10 flour tortillas Guacamole, homemade or store bought, to serve Salsa or pico de gallo, homemade or store bought, to serve Grated Monterey Jack or Cheddar, to serve Instructions: For the filling: Heat the oil in a deep skillet over medium heat. Add the onions, and saute until golden, 2 to 3 minutes. Add the meat, tomato paste, cumin, coriander, paprika and cloves. Stir well to mix. Season with the salt. Reduce the flame to medium-low. Cook for 15 minutes.
Meanwhile, heat the tortillas on a grill. Wrap them in a towel to keep them warm.
To serve, bring the tortillas, guacamole, salsa, cheese and meat filling to the table, and serve them family style. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 22879,"Yassa Chicken 1 (3 to 3 1/2 pound) chicken, cut into 8 pieces 1 1/2 cups thinly sliced onions 6 cloves garlic, halved 1 cup thinly sliced celery (2 ribs) 1 cup thinly sliced carrots (2 small) 2 limes zested and juiced 1 fresh hot cl pepper (Scotch bonnet or habanero), quartered Salt and freshly ground black pepper 2 tablespoons vegetable oil 1 quart chicken stock 2 cups julienned carrots, blanched 2 cups julienned leeks, blanched 1/2 cup water 1 tablespoon butter Instructions: Marinate chicken for 3 to 5 hours in onions, garlic, celery, carrots, lime juice, and hot pepper. Strain, remove chicken and pat dry. Reserve vegetables. Season chicken with salt and pepper and brown in Dutch oven in 2 tablespoons vegetable oil. Remove chicken, and pour off excess fat.
Deglaze pan with chicken stock and add chicken, and marinated vegetables. Allow to cook, covered, over medium heat until chicken is tender, about 15 to 20 minutes. Remove chicken and reserve in warm place (oven preheated to 250 degrees.) Strain sauce through china cap or sieve. Season the sauce with lime zest, salt, and pepper. Warm the chicken in sauce. Warm the blanched carrots and leeks in 1/2 cup water and 1 tablespoon butter, plus salt and pepper. Serve the chicken with enriched rice and greens, and garnished with the blanched vegetables. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 22880,"Bourbon-Pear Star Pie 2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note) 4 teaspoons sugar 1/4 teaspoon fine salt 14 tablespoons cold unsalted butter, diced 1 large egg, lightly beaten with 2 tablespoons cold water 6 Bosc pears (about 3 pounds), ripe but not mushy 1/4 cup sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon fine salt 1/4 cup bourbon, plus 2 tablespoons (see Cook's Note) 2 tablespoons unsalted butter 1 large egg, lightly beaten Gold sanding sugar 2 tablespoons cornstarch Instructions: For the dough: In a medium bowl, whisk together the flour, sugar and salt. Using your fingers or a pastry cutter, cut the butter into the dry ingredients until it resembles a coarse meal. Add the egg mixture and stir the dough together with a fork until it is fully moistened and crumbly. Knead the dough a few times until it comes together. If the dough is dry, stir in up to 1 tablespoon cold water. Form the dough into 2 disks, about 11 ounces each, then wrap them in plastic and refrigerate for 1 hour. For the filling: Meanwhile, peel, halve and core the pears. Cut each half into 4 wedges, and cut the wedges in half crosswise to shorten them. Toss with the sugar, cinnamon, salt and 1/4 cup bourbon. Melt the butter in a large skillet over medium-high heat. Remove the pan from the heat, add the pears, return to the heat and cook until the sugar dissolves and the pears begin to simmer, about 2 minutes. Cover the pan and cook, stirring occasionally, until the pears are tender when pierced with a knife, 3 to 6 minutes. Strain the pears into a bowl to catch the juices. Put the juices back into the skillet and cook over medium-high heat until caramelized and syrupy, about 2 minutes. Pour the syrup over the pears and chill until cooled. Preheat the oven to 375 degrees F. Place an inverted baking sheet on the bottom rack. Line another baking sheet with parchment paper. Roll each disk of dough to a 12-inch circle on a lightly floured surface. Fit one into a 9-inch pie pan and trim to a 1/2-inch overhang, then brush the edges with the beaten egg. Fold the edge of the dough underneath and press to seal and crimp. From the second dough circle, cut out stars with 1 1/2-inch, 2-inch and 3 1/2-inch star cutters and place them on the parchment-lined baking sheet. Brush the cutouts with the beaten egg. Sprinkle gold sanding sugar over some, but not all, of the stars. Chill the stars and the crust in the freezer for 15 minutes. Stir the cornstarch and the remaining 2 tablespoons bourbon, if using, into the cooled pear filling, and pour the filling into the crust. Lay the stars on top of the filling, some of them overlapping, so that most of the pie is covered but some of the filling is peeking out. Place the pie on another baking sheet. Bake the pie on top of the inverted baking sheet until the crust is light golden brown, the pears are tender and the filling is bubbly, 1 hour to 1 hour 15 minutes. (If the crust gets too brown, tent it with aluminum foil.) Let the pie cool 1 hour before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 22881,"Chicken in a Sack 4 boneless, skinless chicken breasts Salt and pepper Salt and pepper
12 ounces haricots verts
2 cups cherry tomatoes or grape tomatoes, halved
3 tablespoons olive oil
3 tablespoons fresh tarragon 3 cloves garlic, thinly sliced
3 large shallots, thinly sliced
White wine
4 tablespoons butter
2 tablespoons fresh parsley leaves, chopped
Instructions: Preheat the oven to 400 degrees F. Lightly pound the chicken breasts. Sprinkle both sides with salt and pepper. In a bowl combine the haricots verts, tomatoes, olive oil, tarragon, garlic, shallots and some salt and pepper. Toss to combine. Cut four 12-by-16-inch pieces of parchment paper.* Arrange one-quarter of the bean mixture in the center of each parchment, add a splash of white wine, and top with a chicken breast, 1 tablespoon of the butter and one-quarter of the chopped parsley. Meet the short ends at the middle and fold over 1 inch. Fold a few more turns, then fold in the ends to make half-moon shaped packets (sacks). Repeat for the remaining beans, pieces of chicken and parchment paper. Roast the chicken 25 to 30 minutes and remove from the oven. Serve the chicken packets on plates, then open the parcels carefully and slide the contents out. Discard the paper before eating. ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Chianti]" 22882,"Chocolate and Cinnamon Mousse 8 ounces dark chocolate, grated or crushed 1 cup whipping cream 1/2 teaspoon powdered cinnamon 1 tablespoon unsweetened cocoa powder Instructions: Place grated chocolate in bowl. Pour 1/3 of whipping cream in a small pan and cook on low heat almost to a boil. Remove from heat. Add chocolate and cinnamon and blend gently and well. Set aside. In an electric mixer, add the remaining whipping cream until firm consistency. Incorporate the chocolate mixture using a wooden spoon. Add cocoa blend gently and well. Refrigerate the mousse for several hours. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 22883,"Herbed Toasted Pita Salad 3 (6-inch) whole-wheat pita breads with pockets 1/4 cup fresh lemon juice 1 teaspoon lemon zest Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1 large head romaine lettuce, torn into bite-sized pieces (about 6 cups) 1 cup chopped fresh flat-leaf parsley 1/4 cup sliced scallions 1/2 cup chopped fresh mint leaves 1 English cucumber, cored, halved lengthwise and thinly sliced 1 pint grape tomatoes, halved Instructions: Preheat the oven to 375 degrees F. Split each pita into 2 rounds and toast on a baking sheet in the middle of the oven until golden brown, about 10 minutes. Allow pitas to cool and break into bite-sized pieces. Set aside. In a small bowl, whisk together the lemon juice, zest, salt and pepper. Add the oil and whisk to incorporate. Toss the lettuce, parsley, scallions, mint, cucumber, and tomatoes together in a large bowl. Right before serving, add the pita and dressing to the salad. Toss well to coat. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 22884,"Poor Man's Caviar: Eggplant Spread 1 medium, firm eggplant 1 clove garlic, cracked away from the skin 2 pinches ground allspice Coarse salt and black pepper 1 handful flat-leaf parsley tops A drizzle extra-virgin olive oil 1 whole grain baguette or other long crusty bread, sliced at bread counter Instructions: Preheat oven to highest setting, at least 500 degrees F. Cut 2 or 3 slits into whole eggplant. Place eggplant directly on the oven rack in the middle of the oven and roast the eggplant until it is tender, about 20 minutes. Keep the slits facing up so that the eggplant does not loose liquids as it roasts. The roasted eggplant will look like a flat tire when you remove it from the oven. Using a sharp utility knife, carefully peel skin away from eggplant flesh. Add cooked eggplant flesh and juice to food processor and combine with garlic, allspice, salt, and pepper and parsley. Pulse grind the eggplant into a paste, add a drizzle of olive oil. Transfer to a serving dish. The seeds of the eggplant will make the spread resemble caviar eggs, and so the name: poor man's caviar. To serve, surround a bowlful of spread with crusty bread rounds. Tidbit: Mixed olives and selections of Italian sheep's milk cheeses are suggested accompaniments to this menu to round out your buffet. They require no recipe or preparation and add something to the offering overall. Place them on the buffet near the eggplant caviar and bread. ","[Barolo, Barbaresco, Chianti, Valpolicella]

" 22885,"Ham Gravy Ham cooking juices 1 stick butter 1/2 cup all-purpose flour, more or less to taste 4 to 6 cups whole milk Salt and ground pepper Biscuits, for serving Instructions: Into the pan that the ham was cooked in (or use bacon grease if you don't have ham juices), add the butter. Once melted, add 1/4 cup of the flour and whisk to combine. Continue adding flour, whisking constantly, until a smooth paste is achieved. Cook the roux over a medium heat until you get a nice deep golden color, about 3 minutes. Add the milk, whisking the whole time to prevent lumps forming. Cook until thick and season to taste. Serve over biscuits!
","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 22886,"California Cobb Salad 2/3 cup sour cream 1/2 cup mayonnaise
2 tablespoons lemon juice (from about 1 lemon)
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon Worcestershire sauce
1 clove garlic, smashed
Kosher salt and freshly ground black pepper 3/4 cup crumbled blue cheese (about 5 ounces) 2 tablespoons finely chopped fresh chives
4 cups roughly chopped romaine heart (from 1 heart) 3/4 cup cooked red quinoa
1/2 cup cooked bacon cut into 1-inch pieces (from about 5 slices)
2 hard-boiled eggs, quartered
1 cup small heirloom cherry tomatoes (about 8 ounces)
1 small avocado, scooped out and cut into 1-inch chunks
1 small watermelon radish, thinly sliced and then quartered
Instructions: For the blue cheese dressing: Combine the sour cream, mayonnaise, lemon juice, Dijon, honey, Worcestershire, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup of the crumbled blue cheese in the bowl of a food processor. Process until smooth. Stir in the chives and the remaining 1/2 cup blue cheese. Adjust the seasoning to taste with salt and pepper. Hold in the refrigerator until ready to serve. For the salad: Toss the romaine and quinoa with 2 tablespoons of the dressing in a serving bowl. Arrange the bacon, eggs, tomatoes, avocados and radishes in even sections over the top of the lettuce. Drizzle with more dressing and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 22887,"Funnel Cakes 3 cups all-purpose baking mix 2 eggs, lightly beaten 1/2 cup milk 1 cup liquid vanilla coffee creamer, or other flavor of your choice Vegetable oil, for frying Confectioners' sugar, for dusting Instructions: In a large mixing bowl, combine baking mix, eggs, milk and coffee creamer. Whisk until smooth. Set aside. In a deep-fryer, heat oil to 375 degrees F. Cover the bottom of a funnel with your finger. Ladle 1/2 cup of batter into funnel. Holding funnel over oil, slowly release finger and move in a spiral motion, then cross over to create criss-cross pattern. Fry golden on both sides, about 2 to 3 minutes per side. Drain on paper towels and dust with confectioners' sugar. Alternate method: Instead of using a funnel, try squeezing batter out of a plastic ketchup bottle. This can help you make the design more accurate and is also less messy. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 22888,"Gazpacho Granita with Chopped Gazpacho Salad, Avocado and Flame Grilled Shrimp in Jalapeno Cilantro Oil 8 ripe tomatoes, seeded and roughly chopped 1 red bell pepper, seeded and roughly chopped 1 orange bell pepper, seeded and roughly chopped 1/2 English cucumber, roughly chopped 1/4 cup cilantro, leaves roughly chopped 1/2 cup vegetable juice 2 tablespoons champagne vinegar Kosher salt 1 cup ripe cherry tomatoes, halved 1 red bell pepper, seeded and finely diced 1 orange bell pepper, seeded and finely diced 1/2 English cucumber, finely diced 1/2 red onion, finely minced 1 green jalapeno, finely minced 1 lime, zested and juiced 2 tablespoons olive oil 1 tablespoon champagne vinegar Pinch kosher salt 1 bunch cilantro, leaves roughly chopped 1 lime, zested and juiced 1 green jalapeno, roughly chopped 1/4 cup olive oil Olive oil, for grill Kosher salt 18 to 24 shrimp, peeled and deveined 1 avocado, halved, pitted and flesh finely diced Lime juice, to taste Instructions: Granita: Add all the granita ingredients to a blender or food processor and puree. Strain the puree through a sieve into a medium bowl. Cover with plastic wrap and refrigerate for 30 to 45 minutes. Transfer the chilled puree into a wide, shallow, heavy-bottomed container. (The shallower and wider the container, the more room you give the granita to freeze quickly.) Cover with foil or plastic wrap and freeze until it begins to appear solid around the edges, about 1 hour. Using a fork, scrape the ice from sides, mixing in from the edges into the center. Repeat this scraping and mixing process every 30 minutes, until the entire mixture has the consistency of shaved ice. Put back in freezer until ready to use. Chopped salad: Combine all of the ingredients in a large bowl. Cover and refrigerate until ready to use. Shrimp: Combine the cilantro, lime zest and juice, jalapeno and olive oil in a blender or food processor. Set aside. If using a gas grill, preheat the grill to high, direct heat. If using coals, allow the coals to burn down to glowing white embers. The grill is hot enough when you can hold your hand about 1-inch over it for only 1 second. Lightly grease the grill with olive oil to prevent sticking. Lightly salt the shrimp and thread each skewer with 3 shrimp. Grill shrimp approximately 2 minutes per side, basting with cilantro oil twice. Remove the shrimp from the grill and add the remaining cilantro oil to a small pan. Heat the oil until bubbling. Add the avocado to a small bowl and drizzle with lime juice. To serve, spoon some of the chopped salad on each serving plate and top with some granita. Add a few teaspoons of avocado, a skewer of shrimp and a drizzle of the hot cilantro oil. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 22889,"Ginger Pork and Eggplant Stir-Fry 1 pound pork tenderloin, trimmed and sliced 1/8 inch thick 1/4 cup vegetable oil 1 tablespoon cornstarch Kosher salt and freshly ground pepper 2 tablespoons soy sauce 2 tablespoons hoisin sauce 2 teaspoons packed light brown sugar 2 teaspoons rice vinegar 8 ounces dried lo mein noodles 2 Chinese eggplants, quartered lengthwise and sliced crosswise 1 red bell pepper, cut into 1-inch pieces 4 teaspoons finely chopped fresh ginger Instructions: Bring a large pot of water to a boil. Toss the pork, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk 3/4 cup water, the soy sauce, hoisin sauce, brown sugar, vinegar, 1/4 teaspoon salt and the remaining 2 teaspoons cornstarch in a measuring cup; set aside. Add the noodles to the boiling water and cook as the label directs. Drain; keep the noodles in the colander. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the eggplant in a single layer and season with salt. Cook until browned and starting to soften, about 3 minutes per side. Remove to a bowl. Increase the heat to high and add 1 tablespoon vegetable oil to the skillet. Add the pork in a single layer; cook, undisturbed, until browned on the bottom and only a little pink remains, 2 to 3 minutes (the pork will not be cooked through). Remove to a plate. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper, ginger, eggplant and a pinch of salt. Cook, stirring, until the bell pepper starts softening, about 2 minutes. Add the soy-hoisin mixture and bring to a simmer. Return the pork to the skillet and cook through, about 30 seconds. Run the noodles under warm water to loosen and shake well to drain. Divide among bowls and top with the stir-fry. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 22890,"Duck, Duck, Delicious Burgers 1 cup pitted and chopped plums 1/4 cup honey 2 garlic cloves, minced 1 teaspoon minced fresh ginger 2 tablespoons rice wine vinegar 1 tablespoon hoisin sauce 1/2 teaspoon dried red pepper flakes Salt Freshly ground black pepper 6 duck breasts 6 scallions, finely chopped 2 tablespoons finely chopped fresh cilantro leaves 1/4 teaspoon Chinese five-spice powder 1 1/2 teaspoons salt Freshly ground black pepper Vegetable oil, for brushing on the grill rack 6 onion rolls, sliced lengthwise 1 cup shredded napa cabbage Instructions: Prepare a medium-hot fire for both direct and indirect cooking in a charcoal grill with a cover, or preheat a gas grill to medium-high. If using charcoal, the coals should be placed so that they are under half of the rack, creating 2 zones: 1 hot and 1 mildly hot. If using a gas grill, follow manufacturer's instructions to create zones for both direct and indirect grilling. When the grill is hot, clean it with a wire brush. It does not need to be oiled at this time. To make the honey plum sauce, combine the plums, honey, garlic, ginger, rice wine vinegar, hoisin sauce, and dried pepper flakes in a fireproof saucepan and place on the grill over medium-high heat. Bring to a boil and then place the saucepan to the side of the grill with indirect heat and simmer, covered, for 15 to 30 minutes, until the plums are completely cooked. Place the mixture in the bowl of a food processor or blender and puree until well combined. Season, to taste, with salt and pepper. Add more of any specific ingredient you feel necessary (e.g., honey, hoisin sauce). To make the patties, remove the skin from the duck breasts. Place the duck breasts and 1 of the skins in the bowl of a food processor and pulse until well combined. Transfer the duck mixture to a large bowl. Add scallions, cilantro, five-spice powder, salt and pepper to the bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the onion rolls. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 3 minutes on each side. During the last few minutes of cooking, place the onion rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a generous amount of the honey plum sauce on the cut side of the onion rolls. On the onion roll bottoms, place a patty and an equal amount of napa cabbage. Add the onion roll tops and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22891,"Collard Greens 2 ham hocks 1 large onion 2 tablespoons extra-virgin olive oil 2 mashed garlic cloves, smashed 1 quart water 6 bunches collard greens, cleaned Instructions: In a large pot combine the ham hock, onion, extra-virgin olive oil, and smashed garlic. Add the water and bring to a simmer over medium heat. Simmer for 1 hour. Gradually add the collard greens to the stock pot. You will have to add the greens in stages to allow time for them to boil down. Once all your greens have been added, lower your flame to a soft boil, and allow them to cook until tender, about 55 minutes. ","[Chianti, Barbera, Tempranillo, Garnacha]" 22892,"Quick Pickled Baby Cremini 2/3 cup cider vinegar 1 tablespoon sugar 1/2 teaspoon cumin seeds 1 sprig fresh thyme Kosher salt 1 pound baby cremini mushrooms (or halved larger mushrooms) 1/2 cup thinly sliced red onion Instructions: Put the vinegar, sugar, cumin seeds, thyme, 1 tablespoon salt and 2/3 cup water in a medium saucepan. Bring to a simmer, add the mushrooms and cook for 4 minutes. Transfer to a heat-safe bowl and stir in the onion. Let stand for 45 minutes or refrigerate, covered, for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 22893,"Chicken Parmesan Sandwich One 8.5 ounce jar sundried tomatoes in oil 1 cup basil leaves
1/2 cup freshly grated Parmesan cheese 1/2 teaspoon kosher salt
8 boneless, skinless chicken cutlets 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
3 large eggs, beaten
1 cup panko bread crumbs
1/2 cup freshly grated Parmesan cheese 1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
8 ounces fresh mozzarella cheese, halved lengthwise and sliced into 8 pieces total 1/3 cup fresh basil leaves
2 plum tomatoes, thinly sliced into rounds Instructions: For the sundried tomato pesto: Put the sundried tomatoes and their oil in a food processor along with the basil, Parmesan and salt. Process to combine. For the chicken Parmesan: Season the chicken cutlets on both sides with the salt and pepper. Cut them in half crosswise. Using 3 wide, shallow bowls, place the flour in the first bowl, beaten eggs in the second, and combine the panko, Parmesan and oregano in the third. Heat the oil in a large skillet over medium-high heat. Dredge the chicken pieces in the flour to coat lightly, shaking off the excess. Dip the chicken into the egg and then into the panko mixture, pressing gently to adhere the crust to the chicken. Add the chicken to the skillet and cook until golden brown on the first side, 3 to 4 minutes. Gently flip all of the chicken over and layer 1 mozzarella slice on top. Cook until the second side is golden brown and the mozzarella has melted, about 4 more minutes. Transfer the chicken to a serving platter, mozzarella-sides up. Spread about 1 tablespoon of Sundried Tomato Pesto on top. Put a tomato slice on 8 of the pieces, and then top them with the remaining 8 pieces, mozzarella sides down, to make little sandwiches. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 22894,"Sausage-Provolone Patties With Fried Eggs 6 ounces thick-cut bacon, cut into 3/4-inch pieces 3/4 pound pork tenderloin, cut into 3/4-inch pieces 2 tablespoons dry white wine 1 clove garlic, minced 1 tablespoon chopped fresh parsley 1 teaspoon dried sage 1/2 teaspoon red pepper flakes 3/4 teaspoon sugar Kosher salt and freshly ground pepper 1/2 cup diced provolone cheese
1 tablespoon vegetable oil 6 to 8 large eggs Instructions: Put the bacon in a medium saucepan and fill with water. Bring to a simmer over medium heat and cook 20 minutes; drain, rinse under cold water and pat dry. Combine the bacon, pork tenderloin, wine, garlic, parsley, sage, red pepper flakes, sugar, 1/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl; toss to combine. Cover and refrigerate at least 1 hour and up to 4 hours. Transfer the pork mixture to a food processor and pulse until coarsely chopped. Transfer to a bowl and stir in the cheese. Form into 8 to 10 patties, about 2 inches wide and 1/2 inch thick. Put on a plate, cover and refrigerate at least 1 hour. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the sausage patties and cook until browned on both sides, 8 to 10 minutes. Transfer to a plate and tent with foil to keep warm. Crack the eggs into the hot skillet, season with salt and pepper and fry until just set, 2 to 3 minutes. Serve with the sausage patties. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 22895,"Cretan Turnovers: Skaltsounia 1 3/4 cups flour 3/4 cup sugar 3 egg yolks 1/2 cup butter 1/2 pound feta 3 ounces mascarpone 2 eggs, beaten 1/4 cup walnuts, toasted and crushed 1 tablespoon orange zest 1 tablespoon fresh mint leaves, crushed 1/2 cup butter, softened 1/4 cup powdered sugar Instructions: Whip the butter until it is light. Whip in the sugar and egg yolks and blend well. Gradually add in the flour until it is smooth and soft. Add more flour if needed. Preheat oven to 375 degrees F. In a bowl cream together the feta, mascarpone, and eggs. Add the walnuts, orange zest, mint, and butter and blend well. Set aside. Roll out dough on a floured board and cut dough into 3-inch rounds. Take 1 tablespoon of the mixture and place it in the center of the circle. Moisten the edges and fold over into a half moon. Seal well. Transfer to a baking sheet lined with parchment paper. Bake until golden brown, about 20 minutes. When cool, sprinkle with powdered sugar and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 22896,"Hanger Steak with Grilled Salsa 2 teaspoons ground mustard 2 teaspoons smoked paprika
1 teaspoon chili powder
Kosher salt and freshly ground black pepper
Two 8- to 10-ounce hanger steaks 4 ears corn on the cob, shucked
2 jalapenos, cut in half lengthwise
1 red onion, sliced into rounds but left intact
Olive oil, for drizzling
3 tomatoes, diced
1 clove garlic, minced
2/3 cup torn cilantro leaves 1 tablespoon white wine vinegar
Juice of 1 lime
Hot sauce, to taste
Canola oil, for drizzling
Instructions: Combine the mustard, paprika, chili powder, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Place steaks on a sheet tray and sprinkle all over with the spice mixture. Let sit at room temperature for 2 hours. Preheat a grill to medium-high heat and place a cast-iron pan on one side of the grill. Drizzle the corn, jalapenos and onion with olive oil and sprinkle with salt and pepper. Place on grill and grill, flipping frequently, until slightly caramelized and tender, about 12 to 15 minutes total. Let cool slightly, then roughly chop the onion and jalapeno and place in a large bowl. Cut the corn from the cob into the bowl. Add the tomatoes, garlic, cilantro, vinegar, lime juice and a drizzle of olive oil and toss well. Season to taste with salt, pepper and hot sauce. Let sit while the steaks grill. Drizzle the preheated cast-iron pan with canola oil. Cook the steaks, flipping only once, for about 12 minutes total for medium-rare or until an instant read thermometer registers 120 degrees F. Allow the meat to rest for 5 to 10 minutes before slicing. Slice the meat against the grain to ensure tenderness, and garnish with the salsa. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 22897,"Mini Sufganiyot 3/4 cup whole milk 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons) 3 tablespoons granulated sugar 3 1/2 cups all-purpose flour, plus more for dusting 1 teaspoon kosher salt 3 large eggs, at room temperature 1 teaspoon pure vanilla extract 4 tablespoons unsalted butter, at room temperature, cut into 4 pieces Cooking spray Vegetable oil, for frying 1 3/4 cups strawberry or raspberry jam Confectioners\u2019 sugar, for dusting Instructions: Heat the milk to between 105? F and 110? F in a small saucepan over medium heat or in the microwave. Add the yeast and granulated sugar and stir to combine. Set aside until the mixture is foamy, 3 to 5 minutes. Meanwhile, whisk together the flour and salt in the bowl of a stand mixer. Add the yeast mixture, eggs and vanilla to the flour. Beat with the dough hook on medium speed until the mixture comes together, 1 to 2 minutes. Beat in the butter pieces one at a time. Knead the dough with the mixer until smooth and elastic (and a little sticky), scraping the sides and bottom of the bowl periodically with a rubber spatula, about 6 minutes. Lightly coat a large bowl with cooking spray. Scrape the dough into the bowl. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Line 2 baking sheets with parchment paper and lightly dust with flour. Turn out the dough onto a well-floured surface. Gently pat the dough until 1/2 inch thick. Using a 2-inch round cutter, cut out dough rounds as close together as possible and arrange them 1 1/2 inches apart on the baking sheets. Lightly coat the tops of the dough with cooking spray. Cover with plastic wrap and let rise until puffed, 30 to 45 minutes. Meanwhile, heat 2 inches vegetable oil in a heavy pot until a deep-fry thermometer registers 350? F. Using scissors, cut the parchment paper into squares surrounding each doughnut so they can be easily picked up individually. Use the parchment to carefully slide the doughnuts into the hot oil in 3 or 4 batches. Fry, flipping the doughnuts periodically, until they are golden brown on both sides, 2 1/2 minutes total. Using a slotted spoon, transfer the doughnuts to a paper towel\u2013lined baking sheet to drain, then transfer to a rack to cool completely. (Be sure the oil temperature returns to 350? F between batches.) When the doughnuts have cooled, poke a hole in the side of each with a chopstick or skewer, wiggling it around to form a pocket. Put the jam in a piping bag and pipe into the hole in each doughnut. Dust the doughnuts with confectioners\u2019 sugar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22898,"Grilled Tuna with Romesco Sauce 2 jarred roasted red peppers 1/2 cup almonds 1 slice bread 2 tablespoons red wine vinegar 1 tablespoon honey 1 teaspoon smoked paprika 1/2 cup extra-virgin olive oil Kosher salt and freshly ground pepper 1 1/2 pounds very fresh tuna steaks (3 to 4 steaks; about 1 inch thick) 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper Instructions: Make the romesco sauce: In a food processor, combine the red peppers, almonds, bread, vinegar, honey and smoked paprika. Pulse to combine. With the motor running, add the olive oil and puree until combined. Season with salt and pepper to taste. Make the fish: Preheat an outdoor grill or a grill pan to medium high. Drizzle the tuna with the olive oil and generously season with salt and pepper on both sides. Grill for about 2 minutes on each side. Remove from the grill, tent with foil and let stand for a few minutes. Thinly slice the tuna and serve with the romesco sauce. ","[Grenache, Tempranillo, Syrah, Pinot Grigio]" 22899,"Orzo with Roasted Vegetables 1 small eggplant, peeled and 3/4-inch diced 1 red bell pepper, 1-inch diced 1 yellow bell pepper, 1-inch diced 1 red onion, peeled and 1-inch diced 2 garlic cloves, minced 1/3 cup good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 pound orzo or rice-shaped pasta 1/3 cup freshly squeezed lemon juice (2 lemons) 1/3 cup good olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 scallions, minced (white and green parts) 1/4 cup pignolis (pine nuts), toasted 3/4 pound good feta, 1/2-inch diced (not crumbled) 15 fresh basil leaves, cut into julienne Instructions: Preheat the oven to 425 degrees F. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 22900,"Southwestern Black Bean Cakes with Salsa, Fresh Cilantro, and Key Lime Peppered Mayonnaise 2 (15-ounce) cans black beans, drained and rinsed well 2 tablespoons salsa, plus more for serving 2 tablespoons finely diced green onions 3/4 cup diced red bell peppers 1 tablespoon chopped fresh cilantro leaves, plus more for garnish 1 1/2 cups bread crumbs 3 large cloves garlic 2 teaspoons bacon chipotle sauce (recommended: Bob's Bacon Chipotle Sauce) 2 teaspoons peanut oil, plus more as needed 1 1/2 cups finely crushed tortilla chips 1 teaspoon ground cumin Store bought salsa Key Lime Peppered Mayonnaise, recipe follows Lime twists, for garnish 1 cup mayonnaise 1 1/2 teaspoons fresh key lime juice 1 jalapeno pepper, minced Salt and pepper Instructions: Coat pan with 2 teaspoons peanut oil. Combine beans, salsa, green onions, peppers, cilantro, bread crumbs, garlic, and chipotle sauce in a large bowl and mix well, mashing up the beans. Form 12 small patties (about the diameter of a silver dollar and 3/4 to 1-inch thick) and roll in tortilla breading. Heat 2 teaspoons peanut oil in a large skillet over medium heat. Fry patties, in batches as necessary, until golden brown and heated through. Serve on bed of salsa or cover with salsa and fresh cilantro. Add a small dollop of Peppered Lime Mayonnaise on top and garnish with a twist on lime. Combine all ingredients in a bowl. Season with salt and pepper, to taste. Refrigerate if not using immediately.
","[Malbec, Tempranillo, Garnacha, Zinfandel]

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 Eggplant Parmigiana with Tomato Sauce and Mozzarella Cheese

Ingredients:

• 2 large eggplants, sliced " 22901,"Chocoflan 12 tablespoons (1 1/2 sticks) butter, plus more for greasing, at room temperature 1 cup sugar 4 eggs, at room temperature 1 2/3 cups all-purpose flour 1 teaspoon baking soda 3/4 teaspoon baking powder 1/2 teaspoon salt 1 1/3 cup buttermilk 1/2 cup cocoa powder 2 teaspoons tequila 2 teaspoons triple sec 1 teaspoon vanilla extract One 14-ounce can sweetened condensed milk One 12-ounce can evaporated milk 4 ounces cream cheese, at room temperature 1 tablespoon vanilla extract 1/4 cup chopped pecans or walnuts Mixed berries, such as raspberries, blackberries, blueberries and strawberries Powdered sugar, for dusting Instructions: Put an oven rack in the middle of the oven and preheat to 350 degrees F. Grease a Bundt pan with butter. First prepare the cake batter. Add the butter and sugar to a bowl and, using an electric hand mixer or a stand mixer, beat until light and fluffy. Then beat in 1 egg. Sift together the flour, baking soda, baking powder and salt in a medium bowl. Mix the buttermilk, cocoa powder, tequila, triple sec and vanilla extract in a medium bowl. Beat half of the flour mixture half of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated. Now prepare the flan mixture. In a blender, combine the condensed milk, evaporated milk, cream cheese, the remaining 3 eggs and vanilla extract. Blend on high for 30 seconds. Scoop the cake batter into the prepared Bundt pan. Then slowly pour the flan mixture over the cake batter. Add about 1-inch of hot water to the roasting pan. Carefully slide the pan into the oven and bake until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean, about 1 hour. When the cake is done, remove from the water bath and cool completely to room temperature, about 1 hour. Run the tip of a sharp paring knife along the edge of the Bundt pan to loosen. Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle it a little and flip over to release the chocoflan from the pan. Garnish the cake with some chopped pecans. Place some mixed berries in the center of the chocoflan then sprinkle the entire thing with powdered sugar and serve. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 22902,"Fried Rice Canola oil 1 small onion, chopped 1 medium carrot, chopped Piece fresh ginger, grated 2 cloves garlic, chopped 4 scallions, chopped 1/2 pound boneless, skinless chicken thighs, cut into 1 1/2-by-1/2-inch strips 1 cup frozen shelled edamame 1/2 bunch fresh cilantro, chopped (reserve some whole leaves for garnish) 4 cups cooked white rice 1/4 cup soy sauce 2 tablespoons rice wine vinegar 2 tablespoons sambal oelek or Asian cl paste, optional 4 large eggs Instructions: Coat a large saute pan generously with canola oil (it is FRIED rice) and toss in the onion and carrot; bring the pan to medium-high heat. Cook for 6 to 7 minutes, stirring frequently. Stir in the ginger, garlic and scallion whites and cook for 1 minute more. Toss in the chicken and cook until no longer pink and beginning to brown, about 4 minutes. Add the edamame and chopped cilantro and increase the heat to high. Add the rice to the pan and stir to combine, then let sit and get a little crunchy on the bottom. Toss occasionally, but be sure to give it a chance to get a little crispy, 3 to 4 minutes, and then repeat\u2014resist the urge to stir it too much or it will just get soggy. In a small bowl, combine the soy sauce, vinegar, and sambal, if using, and add it to the rice, cooking over high heat, 1 to 2 minutes. Meanwhile, coat a medium nonstick saute pan lightly with canola oil, add the eggs, and bring to medium heat. Cook the eggs until the whites are cooked through but the yolks are soft and runny, 3 to 4 minutes. Transfer the rice to serving plates and top each with an egg, a sprinkle of the whole cilantro leaves, and scallion greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 22903,"Truffle Spiders 1/2 cup chocolate chips 1 tablespoon coconut oil or butter
12 store-bought chocolate truffles or chocolates
Thin pretzels, for the legs Gold dragees or other round candies, for the eyes
Cotton candy, for serving
Instructions: Melt the chocolate chips with the coconut oil in a bowl set over a pan of simmering water. (Alternatively, you can do this in 30-second intervals in the microwave, stirring at each interval.) To assemble the spiders: Using the tip of a paring knife, make 3 holes on each side of the truffles, big enough to inset a pretzel into. Break off the curved portions of the pretzels (so you have shapes that look like the letter \J). You should have 6 J-shaped pretzel pieces per truffle; these will be the legs. (The legs do not have to perfectly even, but try to get them close to the same size.) Line a plate with parchment paper. Dip the curved end of a pretzel piece into the melted chocolate and then insert into a hole in a truffle with the curve going down towards the bottom of the truffle; repeat with 5 more pretzel pieces and the melted chocolate. Lay the spider on the prepared plate with the legs up. Repeat with the remaining truffles, melted chocolate and pretzels. Refrigerate or freeze until set, about 10 minutes. Flip the spiders over so they are standing on their pretzel legs. Using the melted chocolate, make 2 dots on each truffle for eyes. Stick the desired candies on the melted chocolate. Serve the spiders arranged on a bed of cotton candy. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 22904,"White Chocolate Hazelnut Tartlets 8 (17 by 13-inch) frozen phyllo pastry sheets, thawed 1/2 cup unsalted butter, melted 6 ounces good-quality white chocolate, chopped 1 1/2 cups heavy whipping cream 1/2 cup hazelnuts, toasted, husked, and finely chopped 1/4 cup chocolate hazelnut spread (recommended: Nutella), optional 1 (3-ounce) bar bittersweet chocolate, grated, for garnish Edible flowers, for garnish Instructions: Preheat the oven to 375 degrees F. Lay 1 phyllo sheet on a work surface. Brush the phyllo with melted butter. Top with another phyllo sheet. Repeat with more butter and 2 more phyllo sheets. Cut the stacked phyllo sheets into 6 (5-inch) squares. Line each muffin cup with 1 stacked phyllo square, allowing the edges to ruffle and extend above the cup rims. Repeat with the remaining 4 phyllo sheets and melted butter. Bake until the phyllo cups are golden brown, about 9 minutes. Transfer the muffin pan to a cooling rack and cool completely. Meanwhile, stir the white chocolate and 1/4 cup cream in a heavy small saucepan over low heat until the chocolate is melted and smooth. Pour into a large bowl and cool to barely lukewarm. Stir in the hazelnuts. Using an electric mixer, beat the remaining 1 1/4 cups cream in another large bowl to medium-firm peaks. Fold the cream into the white chocolate mixture in 2 batches. Cover and refrigerate until cold, about 1 hour. Spoon 2 teaspoons of the chocolate hazelnut spread into each phyllo cup, if using. Spoon the white chocolate mousse into the cooled phyllo cups, mounding slightly. Arrange the mousse-filled phyllo cups on plates. Sprinkle the bittersweet chocolate over the mousse, or garnish with edible flowers, and serve. Do-Ahead Tip: The unfilled phyllo cups can be made 2 days ahead. Store them in an airtight container at room temperature. The white chocolate mousse can be made up to 8 hours ahead. Keep it refrigerated. The filled phyllo cups can be assembled up to 1 hour ahead. Cover and refrigerate them. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 22905,"BBQ Ribs \Snake Method
2 cups packed light brown sugar 1 cup strained dill pickle juice or sweet/hot pickle juice 6 tablespoons kosher salt 6 tablespoons freshly ground black pepper 4 1/2 teaspoons celery seed 4 1/2 teaspoons ground coriander Two 3- to 4-pound slabs pork spareribs Favorite sauce, for serving Instructions: Prepare and preheat your smoker to 300 degrees F. (See Cook\u2019s Note.) For the glaze: In a large saucepan, whisk together the brown sugar and pickle juice. Heat over medium-high heat, stirring, until the sugar has completely dissolved, about 5 minutes, then remove the pan from the heat to cool.\u202f
For the rub and ribs: Combine the salt, pepper, celery seed and coriander in a small bowl; set aside.
Slide a butter knife under a corner of the thin white membrane on the bone side of the spareribs to free it from the meat. Using a dry towel for grip, peel off the entire membrane and discard it. Pat the ribs dry with paper towels and season on both sides with the rub.\u202f
When the temperature in the smoker reaches 300 degrees F and the smoke is running clear, add the ribs bone-side down. After 1 1/2 hours, test the ribs for doneness by flipping a rack and pressing the meat between the bones. If the meat pulls away from the bones, it's done. If not, continue smoking until it does, about 30 minutes more.\u202f
When the ribs are done, gently brush them with the glaze, being careful not to remove the beautiful bark that forms on the exterior of the meat. Cut between the bones and serve with a side of your favorite sauce\u202f.
","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]

" 22906,"Caramelized Shallots 6 tablespoons (3/4 stick) unsalted butter 2 pounds fresh shallots, peeled, with roots intact 3 tablespoons sugar 3 tablespoons good red wine vinegar 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons chopped fresh flat-leaf parsley Preheat the oven to 400 degrees F. Instructions: Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well. Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22907,"Strawberry Cream Puffs Extraordinaire 3/4 cup butter 1 1/2 cup water 3/8 teaspoon salt 1 1/2 cups all-purpose flour 6 eggs 3/4 cup sugar 1/4 cup all-purpose flour 1/4 teaspoon salt 1 1/2 cups milk 6 egg yolks 1/2 teaspoon vanilla extract 1 teaspoon almond extract 1 cup heavy whipping cream 1 tablespoon Whip Cream Aid (available online and at specialty baking supply stores) 1 pint strawberries 2 squares semisweet chocolate 2 tablespoons butter 1 cup powdered sugar 3 tablespoons milk Instructions: Preheat the oven to 400 degrees F. In 10-inch Dutch oven over medium heat, heat butter, water and salt until boiling. Remove from heat. Add flour all at once. With a wooden spoon, vigorously stir until mixture forms a ball and leaves the sides of the Dutch oven. Add eggs 1 at a time, beating well after each, until smooth. Cool mixture slightly. Using a pastry bag and large tip, drop 3-inch circles of choux paste around in a circle in a 12-inch shallow Dutch oven with a parchment paper circle on the bottom. Bake 50 to 70 minutes, or until golden, firm and dry. Take off heat and leave in oven for 15 minutes. Cool. Use a timer and rotate lid and pot. While puff ring is cooking, prepare Almond Pastry Cream. Mix sugar, flour, salt and milk together and cooking over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. In a small bowl beat egg yolks slightly. Temper the egg yolks by beating a small amount of the hot mixture into the eggs. Slowly pour the egg mixture back into the milk mixture, stirring well. Cook over medium-low heat, stirring constantly until mixture thickens and coats spoon well. Do not boil. Remove from heat. Stir in vanilla and almond extracts and cool. Whip heavy whipping cream to stiff peaks, adding whip cream aid now, and fold into cooled pastry cream. After puff ring cools, with a sharp knife, carefully cut puff ring in half horizontally. With spoon, remove soft interior and discard, leaving hollow ring shell. Fill bottom shell with cream, then place sliced strawberries on the top and then replace the top of the shell. Refrigerate to set up. Prepare chocolate glaze by melting the chocolate and butter together in a 5-inch Dutch oven, stirring constantly. Stir in powdered sugar and milk until smooth. Cool. Spread on top of ring while slightly warm. Refrigerate ring. To serve, fill center of ring with fresh chocolate-dipped strawberries and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 22908,"Sicilian Harvest Salad 1/2 cup raisins Boiling water 1 cup halved large seedless grapes 1 tablespoon diced dried apricots (1/4-inch dice) 1 1/2 tablespoons fried rosemary, recipe follows 1/4 large red onion, cut into small slivers 1 large lemon, juiced 5 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1 large head radicchio, about 3/4 pound 2 cups loosely packed baby spinach 12 thin slices prosciutto or 1/4 pound sausage, grilled and cubed, optional 1 tablespoon pine nuts, toasted Rosemary sprigs Oil, for frying Instructions: Put the raisins in a small bowl and pour boiling water over them to cover. Let stand until plump and soft, about 10 minutes. Drain. Put the raisins, grapes, apricots, rosemary and onion in a large bowl. Add the lemon juice and stir in the olive oil. Season with salt and pepper. Separate the radicchio into leaves, saving the heart for another use. Tear into bite size pieces and add to the dried fruit mixture along with the spinach. Toss well. Divide among 4 plates and top with the prosciutto, if using. Scatter the pine nuts over the top. Frying rosemary on the branch removes its slightly soapy, bitter flavor so you can use more. Heat 1-inch oil in a deep saute pan to 350 degrees F. Deep-fry the rosemary for 30 seconds and drain on paper towels. Strip the leaves off the stems and crush the leaves in the paper towels to remove any excess oil. Mince and store in a clean, tightly sealed container. Use the fried rosemary to make a seasoned salt by adding it to a mixture of black pepper, dried lemon zest and salt. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 22909,"Grilled Squid and Sweet Onion Salad with Roasted Tomatoes and Green cl Vinaigrette 8 plum tomatoes, halved 2 tablespoons pure olive oil Salt and pepper 16 whole squid, cleaned Olive oil Salt and pepper 2 large sweet onions, (Walla Walla, Vidalia), peeled and sliced 1/4-inch thick 1 poblano pepper, roasted, peeled, seeded and chopped 6 cloves roasted garlic 1/2 cup red wine vinegar 3/4 cup pure olive oil 1 tablespoon honey Salt and pepper Instructions: Roasted Tomatoes: Preheat oven to 350 degrees F. Rub the tomatoes with the olive oil and place on a baking sheet. Roast for 25 to 30 minutes, or until soft. Remove seeds and dice. Squid: Preheat grill or grill pan. Brush squid with olive oil and season with salt and pepper to taste. Grill the squid for 3 minutes on each side. Cut into 2-inch pieces. Brush the onions with olive oil and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side until almost tender. Green cl Vinaigrette: Place pepper, garlic and vinegar in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and season with salt and pepper, to taste. Assembly: 1 pound arugula 1 pound frisee Grilled Squid Grilled Onions Green cl Vinaigrette Roasted tomatoes 12 fresh mint leaves, chiffonade Combine the greens, squid and onions in a large bowl and toss with some of the vinaigrette. Place on a large platter and top with the tomatoes and fresh mint. Drizzle with additional dressing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 22910,"Seeded Lamb Chops with Tamarind 12 ounces tamarind pods, peeled 1 tablespoon unsalted butter 6 shallots, diced 1 teaspoon salt, plus more to taste 1/2 teaspoon freshly ground black pepper 3 large garlic cloves, minced 1/2 cup chicken stock 1 tablespoon Worcestershire sauce 1/2 teaspoon cayenne pepper 1 1/2 tablespoons honey 1 tablespoon celery seeds 1 1/2 tablespoons cracked black pepper 3 tablespoons sesame seeds 3 tablespoons cumin seeds 8 (4-ounce) lamb chops 3/4 cup vegetable oil Instructions: Place the tamarind in a large saucepan and pour in enough water to cover by 1 inch. Cook over medium-low heat, covered, until soft, about 30 minutes. Mash and then push through a strainer, discarding the seeds and strings. Reserve the pulp. Melt the butter in a saucepan over medium-high heat. Saute the shallots with the salt and ground pepper until golden brown. Add the garlic and cook 2 minutes longer. Add the chicken stock and tamarind pulp. Bring to a boil, reduce to a simmer and cook 10 minutes. Stir in the Worcestershire, cayenne and honey. Remove from the heat and keep warm. Preheat the oven to 350 degrees. Mix together the celery seed, cracked pepper, sesame and cumin in a small shallow bowl. Season the chops all over with salt. Firmly press each into the seed mixture to coat all over. Set aside. In a large, cast-iron skillet that comfortably holds all 8 chops, heat the oil to very hot but not smoking. Cook the chops in the bubbling oil until the seeds are golden, about 2 minutes per side (do not worry about a few seeds slipping off). Transfer to a baking dish and bake 2 minutes for medium rare. To serve, coat each of 4 plates with the tamarind sauce. Top with 2 lamb chops each and serve. ","[Syrah, Malbec, Tempranillo, Garnacha]" 22911,"Chocolate Pumpkin Candy Dish 32 ounces white chocolate, tempered Powdered food colors 8 ounces cocoa butter, melted 16 ounces bittersweet chocolate, tempered Special equipment, See source link for information: Halloween transfer sheet 3-dimensional pumpkin dish mold Instructions: Make the pumpkin candies: Fill a piping bag with tempered white chocolate. Fill each pumpkin cavity with the chocolate and allow it to set. You can place the mold in the refrigerator for 10 to 15 minutes to help the chocolate to harden. When set, the pumpkin candies should pop out of the mold. You can serve them as they are or you can sandwich 2 together. To sandwich them together, pipe a little of the white chocolate on the back of 1 piece and press another candy back-to-back. Let the chocolate harden. Make the pumpkin candy dish: Place some powdered orange food color in a small bowl. Add a few tablespoons of cocoa butter to the food color and stir until well combined. Use a pastry brush (or a clean pastry brush used only for food, not for paint) to paint the inside of the mold (top and bottom) with the color. Make sure the inside is completely coated. You can use a hairdryer to warm up the cocoa butter paint if it begins to cool. Place the mold in the refrigerator for a few minutes until the cocoa butter sets. Use a cornet filled with bittersweet chocolate to pipe the chocolate into the stem at the top of the mold. Allow the chocolate to set. When the painted mold has set, use a ladle to completely fill each piece (the top and the bottom) of the mold with white chocolate. Tap the mold on the counter to encourage the air bubbles to depart. When the mold is full, empty it into the bowl of chocolate. The inside of the mold should be evenly coated with chocolate. Scrape the mold clean with an offset spatula and place it upside down on a wire rack placed over a baking sheet. It may be necessary to give each mold more than one coat. This will make the candy dish stronger. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a chef's knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Repeat with as many molds as you would like to make. Unmold the pumpkin candy dish. It should pop out of the mold. Fill the bottom of the mold with pumpkin candies. Place the top of the mold in place. Whenever I use cocoa butter mixed with food color, I like to use an electric yogurt maker. The yogurt maker will keep the cocoa butter melted. Leave the \paints\ in the yogurt maker at the end of your project. When you are ready for the next project, just plug in the yogurt maker and, in 60 minutes, you are ready to go. The pumpkin candies are made with a special Halloween transfer sheet. It is 3-dimensional and you will need to purchase it before you begin. You will also need to purchase the 3-dimensional pumpkin dish mold. ","[Reds, Pinot Noir, Cabernet Sauvignon, Merlot]" 22912,"Curry-rubbed Swordfish Steaks with Fresh Green Yogurt Sauce 1 (1-inch) piece peeled fresh ginger 3 scallions (white and green parts), cut into large pieces 1 cup fresh mint (leaves and some stems) 1 cup fresh cilantro (leaves and some stems) 1/4 cup plain low-fat yogurt 1 jalapeno, stemmed (ribs and seeds removed if you don't want it too hot) 1 tablespoon freshly squeezed lime juice 1/2 teaspoon kosher salt 1 to 2 tablespoons water, if needed 1 teaspoon vegetable oil 1/2 teaspoon Madras-style curry powder 1/2 teaspoon kosher salt Freshly ground black pepper 4 (6-ounce) swordfish steaks Basmati rice, for serving, optional Instructions: Position a broiler pan on the rack closest to the broiler element and preheat to high. For the chutney: With the machine running, drop the ginger into the bowl of a food processor and process until coarsely chopped. Scrape down the sides of the bowl, then add the scallions, mint, cilantro, yogurt, jalapeno, lime juice, and salt. Process to a textured sauce similar in consistency to pesto, adding water to adjust the consistency, if necessary. Transfer to a bowl and set aside. For the fish: rub the oil, curry, salt and pepper on the fish. Carefully lay the swordfish on the preheated broiler pan and return to the broiler. Cook the steaks without turning until just cooked through more or until an instant-read thermometer inserted in the side registers about 135 degrees F, about 4 minutes. Transfer steaks to 4 plates and serve with the chutney and rice, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22913,"Chipotle Salt 1/2 cup kosher salt 3/4 teaspoon chipotle powder Instructions: Place the salt and chipotle powder in a small container with a lid, seal the container, and shake vigorously for several seconds until the chipotle powder is evenly distributed in the salt. You should not see large specks of red. Chipotle salt will keep indefinitely. ","[Rioja, Tempranillo, Garnacha]" 22914,"Microwave Potato-and-Chorizo Scramble 2 medium Yukon gold potatoes (3/4 pound), peeled and sliced into 1/8-inch half moons 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 5 large eggs 1/4 cup half and half 2 scallions, greens and whites sliced 2 scallions, greens and whites sliced
2 ounces fresh goat cheese 2 ounces Spanish chorizo, paper casings discarded, meat cut into small pieces 2 teaspoons chopped fresh parsley, for garnish Instructions: Toss the potatoes with the oil, 1/2 teaspoon salt and a few grinds of pepper in a microwave-safe 9-inch pie dish. Cover completely with a piece of wax paper. Microwave on high (at 100 percent power), stirring halfway through, until the potatoes are soft and translucent, 6 minutes in an 1,100-watt oven, 9 minutes in a 700-watt oven. (When removing the wax paper, be careful to avoid the hot steam.) Pierce the potatoes in a few places with a paring knife; if it doesn't go through easily, microwave again, covered, in 30-second increments. Whisk together the eggs, half and half, scallions, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Pour over the potatoes, and stir. Microwave, uncovered, on high (at 100 percent power) until the edges of the eggs are set, 1 minute in an 1,100-watt oven or 2 1/2 minutes in a 700-watt oven. Stir completely to redistribute the more-cooked eggs toward the center and the less-cooked eggs near the edges. Microwave, uncovered, until most of the eggs are set, 1 minute in an 1,100-watt oven or 1 minute 45 seconds in a 700-watt oven. Dot with small pieces of goat cheese, and stir as before. Gently smooth the top of the potato-and-egg mixture (it's OK if the top is slightly uneven), and sprinkle with the chorizo. Cover with a piece of wax paper, and microwave on high (at 100 percent power) until all the eggs are set and the cheese has melted, 1 minute in an 1,100-watt oven or 2 minutes in a 700-watt oven. Let sit, covered, for 3 minutes. Garnish with chopped parsley, and serve warm or at room temperature. ","[Burgundy, Tempranillo, Garnacha, Barbera]

" 22915,"Flamers Chicken Wings 10 jumbo chicken wings Liquid shortening, for deep-frying 3 ounces hot sauce
2 ounces habanero hot sauce
2 stalks celery, cut into slices
Ranch dressing, for serving
Instructions: Drop the wings in a deep-fryer filled with enough liquid shortening to completely cover the wings. Fry at 350 degrees F until the wings float, for approximately 10 minutes. Cook until the wings are cooked through, no longer pink at the bone and the juices run clear, an additional 2 minutes. Combine the hot sauce and habanero sauce in a large mixing bowl. Add the wings to the bowl and toss until fully coated. Serve with celery and ranch dressing. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 22916,"Spinach and Porcini Stuffed Manicotti 1 ounce dried porcini 1 cup hot water 1 cup minced red onion 2 tablespoons unsalted butter 1 1/2 cups cooked and drained spinach, chopped 2 teaspoons minced garlic 1 15-ounce container ricotta cheese 1/2 cup coarsely grated mozzarella 1 cup grated locatelli cheese 1 large egg, beaten lightly Salt and pepper to taste Freshly grated nutmeg to taste 8 manicotti shells 3 tablespoons unsalted butter 3 tablespoons flour 1 1/2 cups milk, heated Freshly grated nutmeg Salt and pepper to taste Snipped fresh chives or minced parsley for garnish if desired Instructions: Preheat oven to 350 degrees. In a heatproof bowl soak the porcini in the water for 15 minutes. Drain the porcini, reserving the liquid, pat dry and chop fine. Strain reserved soaking liquid through a double thickness of dampened cheesecloth into a bowl. In a skillet set over moderate heat cook the onion in the butter, stirring occasionally, for 5 minutes. Add the spinach, garlic and mushrooms and cook, stirring, 3 to 4 minutes, or until heated through. Transfer mixture to a bowl, add remaining ingredients (using only 1/2 cup of locatelli) and gently stir to combine well. Cook the manicotti in boiling salted water until just al dente. With a slotted spoon transfer to a bowl of cold water, drain and pat dry. Gently stuff shells with filling and arrange in a buttered baking dish. Make the sauce: In a saucepan set over moderately low heat melt the butter, add the flour and cook the mixture, whisking, for 2 minutes. Add the milk and reserved mushroom liquid and bring to a simmer, whisking. Add nutmeg, salt and pepper and simmer, whisking occasionally, for 5 minutes. Spoon the sauce over the manicotti, sprinkle with the remaining locatelli and bake, covered with foil for 30 minutes. Uncover and bake for 10-15 minutes longer. Let rest 5 minutes. Sprinkle with snipped fresh chives. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 22917,"Porchetta 1 pork shoulder, boneless, roast with skin Garlic, herbs and spices, to taste Instructions: Preheat oven to 350 degrees Fahrenheit Butterfly meat until about 2-inches thick around. Season with garlic and fresh herbs and spices to your taste. From the narrow end, roll tightly toward the broad end. Place fat or skin over roll and tie to secure. Bake for 20 minutes per pound. For a crispier skin, roast at 400 degrees Fahrenheit for the first 20 minutes then reduce heat to 350 degrees until done. Slice and serve as you wish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22918,"Nachos My Way 3 large heirloom tomatoes (about 2 1/2 pounds), cored 1 large red onion 1 serrano cl pepper, stemmed 1 cup fresh cilantro (leaves and stems) 1 tablespoon Mexican beer (drink the rest!) Juice of 1 lime Kosher salt and freshly ground pepper 6 to 8 ounces nduja (soft Italian salami; available at boccalone.com) 1 8-to-10-ounce bag white corn tortilla chips 1 bunch scallions, thinly sliced 2 cups canned pinto beans, drained and rinsed Finely grated zest of 1 lime 12 radishes, thinly sliced 1 cup queso fresco 1 cup fresh corn kernels 2 tablespoons pickled jalapeno slices, drained, or more to taste 2 hass avocados 1/2 cup fresh cilantro leaves Instructions: Make the salsa: Roughly chop the tomatoes, onion and cl pepper and transfer to a food processor. Add the cilantro and beer and blend until chunky-smooth. Add the lime juice, 1 teaspoon salt, and pepper to taste. Make the nachos: Preheat the oven to 300 degrees F. Render the nduja by sauteing it in a skillet over medium heat to give it a loose, spoonable consistency, 3 to 4 minutes. Toss the tortilla chips with the scallions, beans, lime zest, radishes, 1/2 cup queso fresco, the corn and pickled jalapenos in a large bowl. Add the rendered nduja and mix well. Place in a nonreactive casserole dish, then top with the remaining 1/2 cup queso fresco. Bake until the nachos are heated through (the cheese will not melt completely), about 10 minutes. Spoon some of the salsa on top of the nachos (reserve the rest for dipping). Slice the avocados in half, remove the pits and dice inside the skin. Scoop out the avocado pieces and drop them on the top of the nachos along with the cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 22919,"Hibiscus Tea with Vodka and Citrus 4 cups water 2 cups (2 ounces) dried hibiscus flowers or dried rose petals* 1 3/4 cups sugar 2 tablespoons lemon juice 1 tablespoon lime juice 1 cup vodka, chilled 1 cup ice Instructions: *Can be found at specialty Latin markets In a medium saucepan, combine the water, hibiscus flowers, and sugar over medium-high heat. Bring the mixture to a boil, stirring occasionally, until the sugar has dissolved. Allow the mixture to cool for 25 minutes. Add the lemon juice, lime juice, and vodka. Place the ice in a tall pitcher. Strain the hibiscus tea into the pitcher and discard the flowers. Refrigerate until ready to use. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 22920,"Korean Fried Chicken 1 1/2 pounds chicken wings 8 cloves garlic, grated 1-inch piece ginger, grated Kosher salt and freshly ground black pepper 1/2 cup soju 3 tablespoons gochujang (Korean red cl paste) 3 tablespoons granulated sugar 3 tablespoons ketchup 2 tablespoons soy sauce 2 tablespoons toasted sesame oil 1 tablespoon gochugaru (Korean red cl flakes) 6 cloves garlic, finely grated 3 tablespoons rice vinegar Neutral oil, for deep-frying 1 cup all-purpose flour 3 tablespoons cornstarch 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/8 teaspoon curry powder Kosher salt Toasted sesame seeds, for serving Instructions: For the marinade: Combine the chicken wings, garlic, ginger, 1 1/2 teaspoons salt and several grinds of pepper in a large bowl and pour the soju over the wings. Toss to coat, then set aside for 30 minutes to 1 hour at room temperature. For the sauce: Meanwhile, combine the gochujang, sugar, ketchup, soy sauce, sesame oil, gochugaru, garlic and 1/4 cup water in a small saucepan over medium heat. Bring to a simmer, lower the heat and cook until the garlic is fragrant and the sauce is slightly thickened, 2 to 3 minutes. Remove the pan from the heat and whisk in the rice vinegar. Set the sauce aside.
For the batter: Fill a large Dutch oven or heavy-bottomed pot with 3 to 4 inches of oil. Heat over medium heat until a deep-frying thermometer registers 350 degrees F.
Whisk the flour, cornstarch, garlic powder, onion powder, curry powder and 1 teaspoon salt in a medium bowl. Add 1 1/2 cups cold water and whisk until the batter is smooth and very thin (about the consistency of half-and-half). If needed, add more cold water, 1 tablespoon at a time, to thin the batter.
Remove about a third of the chicken wings from the soju marinade and dip in the batter, letting any excess drip off. Then, using tongs, hold the chicken halfway in the hot oil for 1 to 2 seconds before letting go completely, as this prevents the wings from sticking to the bottom. Adjust the heat as necessary to maintain a temperature between 300 and 325 degrees F. Stir occasionally to prevent the wings from sticking. Fry the wings until the coating is crisp but not browned, 6 to 7 minutes. Remove to a rack set on a baking sheet to drain. Let the oil temperature return to 350 degrees F. Dredge and fry the remaining chicken wings in 2 batches.
Remove any floating debris and cooked batter from the oil with a hand-held strainer. Increase the oil temperature to 375 degrees F. Working in batches, fry the chicken again until the coating is browned and very crisp, 4 to 6 minutes. Adjust the heat as necessary to maintain the temperature above 350 degrees F. Remove the wings with tongs and transfer to a clean rack set on a baking sheet. Let stand for 1 minute to allow the coating to set. Brush all over with the sauce. Sprinkle with sesame seeds and serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22921,"Chipotle Bison Burgers 1 avocado 1 lime (1/2 juiced, 1/2 cut into wedges) 2 tablespoons chopped fresh cilantro, plus more for topping 1 teaspoon ground cumin
Kosher salt 1 pound ground bison 2 canned chipotle cl peppers in adobo, finely chopped 1/2 teaspoon dried oregano Freshly ground pepper 1 tablespoon vegetable oil 4 slices Monterey Jack, cheddar or American cheese
4 hamburger buns, toasted Ketchup, shredded lettuce and thinly sliced white onion, for topping Tortilla chips, for serving Instructions: Halve and pit the avocado, then scoop the flesh into a small bowl. Add the lime juice, cilantro, 1/4 teaspoon cumin and a big pinch of salt. Mash and stir until well combined; set aside. Combine the bison, chipotles, remaining 3/4 teaspoon cumin, the oregano, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; mix well. Form into 4 patties, about 4 1/2 inches wide and 1/2 to 3/4 inch thick. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the patties and cook until browned, about 3 minutes per side for medium, putting 1 cheese slice on each burger during the last minute of cooking. Serve the burgers on the buns with ketchup, the avocado mixture, shredded lettuce, sliced onion and cilantro. Serve with tortilla chips and the lime wedges. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 22922,"Butternut Squash Risotto 1 quart chicken stock 1 cup water 2 tablespoons extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, grated or chopped 2 cups Arborio rice 1 cup dry white wine 1 (10-ounce) box cooked frozen butternut squash Nutmeg, grated, to taste Salt and pepper 2 tablespoons butter 7 or 8 leaves fresh sage, slivered 1 cup grated Parmigiano-Reggiano Instructions: Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low. Heat a medium skillet over medium to medium-high heat with extra-virgin olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in the microwave in a dish to collect any liquids. Stir the squash into the rice the last 3 minutes of cook time. Season with nutmeg and salt and pepper, to taste. In the last minute of cooking time, stir in the butter in small pieces, sage and cheese, serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 22923,"1000 Island Dressing 4 tablespoons mayonnaise 1 1/2 teaspoons tomato ketchup
1 teaspoon tomato paste
1 1/2 teaspoons capers, finely chopped
1 teaspoon freshly squeezed lemon juice
Small pinch sea salt and freshly ground black pepper to taste
Instructions: Mix all the ingredients together in a small serving bowl, whisking with a fork. This dressing is delicious spooned over veggie burgers or served as a dip with crudites. I also love it drizzled over a festive vegetarian nut roast the next day in a sandwich. Any unused dressing can be stored in an airtight container in the fridge for up to 4 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22924,"Pomegranate Punch 1 1/2 cups pomegranate juice 8 ounces agave syrup 12 ounces tequila blanco
1 cup pomegranate seeds
1/2 cup fresh mint leaves, plus 6 sprigs for garnish
One 750-milliliter bottle Champagne or sparkling wine
2 limes, sliced
Instructions: Add the pomegranate juice and agave to a pitcher and stir to combine. Add the tequila, pomegranate seeds and mint, then stir and allow to sit until ready to serve. Fill wine glasses with ice, then fill halfway with the prepared cocktail. Top off each glass with Champagne. Garnish each with a mint sprig and 1 or 2 slices of lime. Serve immediately. ","[Champagne, Prosecco, Cava]" 22925,"Upside-Down Peach Cornbread Cake 3/4 cup (1 1/2 sticks) unsalted butter 1/3 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon kosher salt 3 fresh peaches, pitted and sliced 1/2-inch thick, or 3 cups frozen peaches, thawed
1 cup finely ground yellow cornmeal
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 cup granulated sugar
3 large eggs, at room temperature
1/2 cup whole milk, at room temperature
Instructions: Preheat the oven to 350 degrees F. Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat. Stir in the brown sugar along with the cinnamon and 1/2 teaspoon salt, then cook, stirring, until the sugar is melted and begins to bubble, about 10 minutes. Remove the skillet from the heat and let it cool slightly. Arrange the peaches in the bottom of the skillet, fanning out in a circular pattern. Set aside. Whisk together the cornmeal, flour, baking powder and remaining 1/2 teaspoon salt in a small bowl. In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the remaining 9 tablespoons butter together with the granulated sugar on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. On low speed, add half the dry ingredients, half the milk, the remaining dry ingredients, then the remaining milk. Increase the speed to medium and beat just until everything is well mixed, scraping down the bowl once. (Use a spatula to be sure there are no dry ingredients stuck to the bottom of the bowl.) Drop the batter in large dollops over the peaches in the skillet, then use an offset spatula to gently smooth it out, being careful not to disturb the peaches. Bake until the top is golden brown and puffed and a tester inserted in the center comes out clean, 40 to 45 minutes. Let cool for 20 minutes. While the cake is still warm, run a butter knife around the outside, then invert onto a serving platter. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 22926,"No-Bake Spiced Cheesecake 16 gingersnaps 1/2 cup light brown sugar
1 stick salted butter, melted
Three 8-ounce blocks full-fat cream cheese, at room temperature 1/2 cup granulated sugar
1/4 cup sour cream
1/4 cup confectioners' sugar
2 tablespoons fresh lemon juice plus 1 tablespoon finely grated lemon zest
1/2 teaspoon apple pie spice
1 1/4 cups heavy cream
1 teaspoon vanilla extract
Caramel sauce, for garnish
Instructions: For the crust: Place the cookies and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the butter. Process the mixture until it is the texture of coarse sand, 1 to 2 minutes. Transfer to an 8-inch springform pan. Using a measuring cup, press the crust into the bottom and about 2 1/2 inches up the sides of the springform pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes. For the filling: In a large bowl, beat the cream cheese with an electric mixer until softened and smooth, about a minute. Scrape down the sides of the bowl and add the granulated sugar; beat to combine. Add the sour cream, confectioners' sugar, lemon juice, lemon zest and apple pie spice. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed. In a medium bowl, beat the heavy cream and vanilla extract with an electric mixer on medium-high speed until stiff peaks form, about 4 minutes. Add a third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream). Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined. Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to overnight. Loosen the cheesecake from the springform pan by running a knife along the edge, then opening the clasp. Slice and drizzle with the caramel sauce to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 22927,"The Best Chocolate Chunk Cookies 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 12 tablespoons (1-1/2 ssticks) unsalted butter, softened 1 cup packed light or dark brown sugar 3/4 cup granulated sugar 2 large eggs, at room temperature 1 teaspoon vanilla extract 1-1/4 cup SCHARFFEN BERGER chocolate chunks (approximately 8 ounces), try either our 62% Cacao Semisweet or our 70% Cacao Bittersweet 3/4 cup coarsely chopped toasted nuts (your favorite), optional Instructions: Position racks in the center and top third of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper. Sift the flour, baking soda, and salt into a medium bowl. Set aside. In the bowl of a heavy-duty stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until well blended, about 2 minutes; scrape down the bowl. Beat the eggs and vanilla in a small bowl. Add to the butter mixture and blend well; scrape the bowl again. On low speed, add the flour mixture and beat until just mixed; scrape down the bowl. Add the chocolate and optional nuts and mix until incorporated into the dough. Drop rounded tablespoons of the dough onto the prepared sheets, spacing them about 2 inches apart. Bake, switching the position of the sheets from top to bottom and front to back halfway through baking, until the cookies are golden brown but the centers seem slightly underdone, about 13 minutes. Do not overbake or the cookies will be crisp throughout instead of chewy. Cool for a few minutes on the baking sheets, then transfer to wire cooling racks to cool completely. The cookies will crinkle as they cool. (Store at room temperature in airtight containers for up to 1 week.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22928,"Smirnoff® Watermelon Splash 1.5 oz. Smirnoff? Watermelon Flavored Vodka .75 oz. lime juice .5 oz. simple syrup 1.5 oz of cranberry juice 5 mint leaves Instructions: Muddle mint and simple syrup in a mixing glass. Add in the remaining ingredients and shake well with ice. Double strain into a coupe glass. Garnish with watermelon slices. SMIRNOFF Watermelon Flavored Vodkas. Distilled From Grain. 35% Alc/Vol. ©2012 The Smirnoff Co., Norwalk, CT. ","[Riesling, Sauvignon Blanc, Ros]" 22929,"Cream of Sweet Potato Soup 2 1/2 tablespoons unsalted butter 1 cup diced yellow onion 1/2 cup diced celery 1/2 cup peeled, diced carrot 1 1/2 teaspoons Roasted Garlic Puree, recipe follows 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes 1/8 teaspoon ground cinnamon Pinch of freshly grated nutmeg Pinch of ground allspice 1 small bay leaf 4 cups chicken stock 1 cup heavy whipping cream 1 tablespoon dark brown sugar 1 teaspoon light molasses 1/2 teaspoon kosher salt 1/4 teaspoon ground white pepper 1 cup peeled garlic cloves 1 cup extra virgin or regular olive oil Instructions: Melt the butter in a heavy 3-quart saucepan over medium-high heat. Add the onion, celery, carrot, and garlic puree; cook for 3 minutes, until vegetables are soft. Mix in the potatoes, cinnamon, nutmeg, allspice, and bay leaf, and stir continuously for 2 to 3 minutes, until potatoes begin to soften and spices are aromatic. Add the chicken stock, bring to a boil, lower the heat to medium-low, and simmer for 30 minutes. Remove the bay leaf. Puree the soup using a hand-held immersion blender, or blend in several batches in a blender. (If using a standard blender, place a folded dish towel over the top to prevent hot liquid from splashing out.) Pulse on and off until the soup is smoothly pureed. Return the soup to the saucepan and whisk in the cream, brown sugar, molasses, salt, and pepper. Serve hot. Preheat oven to 300 degrees. Place the garlic in a small, ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown. Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator for up to 1 month. Reserve the remaining garlic-infused oil in another container and refrigerate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22930,"Miso-Glazed Cedar Plank Salmon 1/4 cup mirin 1/4 cup sake 3 tablespoons white miso 1 tablespoons sugar 2 teaspoons soy sauce 1/2-inch piece fresh ginger, grated (about 1 1/2 teaspoons) Four 6-ounce salmon fillets, skin on (about 1 1/2 pounds) Instructions: Soak a cedar grill plank in water for at least 1 hour and up to 4 hours. Bring the mirin and sake to a boil in a small saucepan over medium-high heat, about 2 minutes. Reduce the heat to medium-low and whisk in the miso and sugar. Cook, stirring occasionally, until there are no lumps and the sugar is dissolved, about 3 minutes. Remove from the heat, let cool to room temperature and stir in the soy sauce and ginger. Pour the mixture over the salmon in a shallow bowl and let marinate in the refrigerator for 30 minutes, flipping halfway through. Prepare a grill for medium heat. Place the soaked cedar plank in the center of the grill grate. Close the lid and let the plank heat until you hear it start to crack, about 15 minutes. Remove the salmon filets from the marinade, letting any excess drip off, and put them skin-side down on the plank. Close the lid and cook until the salmon is opaque throughout and large flakes break off when flecked with a fork, 15 to 20 minutes. Remove the plank from the grill and serve the salmon from the plank (the fish will slide right off with a metal spatula, leaving the skin behind). Discard the plank.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22931,"Doughnut Casserole 5 cups large-diced cake doughnuts (about 12 doughnuts) 3 cups large-diced French bread
Unsalted butter, for the baking dish
3 cups whole milk
1 cup heavy cream
8 large eggs
1/4 cup sugar
1 tablespoon freshly grated orange zest
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
Maple syrup, for serving
Berries, for serving
Instructions: Arrange the doughnuts and bread in the bottom of a lightly greased 2-quart baking dish. Beat the milk, cream and eggs in a large bowl until well blended. Add the sugar, orange zest, cinnamon and vanilla. Whisk until homogenous. Pour the liquid mixture over the bread cubes in the baking dish and let stand until the liquid is absorbed, about 1 hour. (You can freeze the casserole at this stage for up to 1 month. Defrost in the refrigerator overnight before baking, or cook directly from the freezer in a 325-degree oven, covered with aluminum foil, for 65 to 75 minutes.) Preheat the oven to 375 degrees F. Bake until the center is just set, 50 to 55 minutes. Cool slightly before serving. Top with maple syrup and fresh berries. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 22932,"Lime-Ooo Bars 8 tablespoons unsalted butter, softened at room temperature 1/4 cup confectioners' sugar 1 teaspoon pure vanilla extract 1 cup flour 16 ounces cream cheese, softened at room temperature 2 cups granulated sugar 2 eggs 2 teaspoons lemon extract or lime extract 4 egg yolks 1 tablespoon cornstarch 3/4 cup sugar 1/2 cup water 1/4 teaspoon salt 1/2 cup freshly squeezed lime juice (about 4 limes) 2 teaspoons freshly grated lime zest 2 tablespoons unsalted butter, softened at room temperature Instructions: In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter and confectioners' sugar until smooth. Add the vanilla and mix. With the mixer running at low speed, add the flour and mix. Press the dough into an 8 by 8-inch baking pan. Refrigerate until firm, about 30 minutes. Preheat the oven to 325 degrees F. Prick the dough all over with a fork, then bake until golden brown, about 30 minutes. Let cool.
Cream Cheese Filling: In a mixer fitted with a paddle attachment (or using a hand mixer), cream the cream cheese and sugar together until smooth. Add the eggs and extract and mix at medium speed until smooth. Cover and refrigerate until ready to use.
Lime Filling: In a non-reactive saucepan, whisk the egg yolks, cornstarch, and sugar. Whisk in the water, salt, and lime juice and bring to a simmer over medium-low heat. Whisking constantly, cook until the mixture is thick enough to coat the back of a spoon. Remove from the heat, add the zest and butter, and stir until smooth. Let cool 10 minutes.
Reheat the oven to 325 degrees F. Using a spatula, spread the cream cheese filling evenly over the cooled crust. Spread the lime filling over the cream cheese filling. Bake until the edges are light golden brown, 30 to 40 minutes. Let cool in the pan, on a wire rack, to room temperature. Refrigerate at least 1 hour or overnight before cutting into 16 squares with a sharp knife. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22933,"Gingerbread Cookies 2 cups all-purpose flour, plus more for flouring the surface 2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup lightly packed dark brown sugar
1/3 cup molasses
1 extra-large egg
Nonstick cooking spray, for spraying the parchment paper 4 cups powdered sugar (approximately) 3 extra-large egg whites (pasteurized)
3 drops lemon juice, plus more if needed Food coloring, optional Instructions: For the cookies: In a medium bowl, combine the flour, ginger, cinnamon, nutmeg, baking soda, cloves and salt. In a big bowl, beat the butter and brown sugar together with a wooden spoon or a hand mixer. Mix in the molasses and egg until smooth, then add the flour mixture and mix until well combined. Wrap the dough in plastic wrap and refrigerate for 1 to 2 hours. On a floured surface, roll out the dough to about 1/8-inch thickness. Freeze it flat on a baking sheet for 20 to 30 minutes. Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Lightly spray the paper with cooking spray. Use your preferred cookie cutters to stamp out shapes (or use a paring knife and architect the gingerbread home of your dreams), then transfer the shapes to the prepared baking sheets. Bake until the dough no longer looks shiny, 18 to 20 minutes. Let cool on the sheets for 10 minutes, then transfer the cookies to a wire rack to cool completely. For the royal icing: Using a stand mixer and the whisk attachment, whip most of the powdered sugar with the egg whites and most of the lemon juice. Whip until the icing holds its shape and is bright white (not translucent), 5 to 8 minutes. If it is too soft, add more powdered sugar. If it is too stiff, add a bit more lemon juice, drop by drop. If you are using color, add a few drops of it at this point and keep whipping until you have a shade you want. Pipe the royal icing onto the cooled cookies to decorate. To store royal icing: The ideal way is to scrape it out of the bowl and into a plastic, disposable piping bag, then leave it at room temperature. Don't cut the bag until you're ready to use the royal icing and don't overfill the bag--you want enough room to tie the back of the bag off to keep the icing airtight. If any air comes into contact with the icing, it gets hard and that part of the icing is useless. Never attempt to mix hard bits back into the royal icing--you'll ruin the whole batch. The other accepted method of storing the icing is to scrape it into a plastic or ceramic bowl, and cover it with a wet paper towel. This method works, but it wastes both paper towels and royal icing. It's also just annoying. When you're piping small designs, you want to use very small parchment piping bags. It's easy to stick the nose of a large piping bag into a small one and extract exactly how much you need. When the icing is in a bowl, you have to use a spoon to get it out. The spoon is difficult to get into a piping bag, and you keep using spoons and wasting royal icing. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 22934,"Sunny's Churros 1 stick unsalted butter 1/4 teaspoon salt 2 limes 1 cup all-purpose flour
3 large eggs
Vegetable oil, for frying
1/2 cup sugar 2 teaspoons ground cinnamon Instructions: Make the dough: Combine the butter with 1 cup water and the salt in a medium saucepan over medium heat; grate in the zest of 1 lime. Let the butter melt, then bring the mixture to a simmer and slowly whisk in the flour. Remove from the heat and keep whisking until the dough forms a ball and pulls away from the side of the pan. Whisk in the eggs, one at a time, mixing each in completely before adding the next. Fry the churros: Fit a pastry bag with a medium open star tip. Prop up the bag in a glass and cut the bag over the edge. Fill with the dough and refrigerate 15 minutes. Meanwhile, fill a large pot with 2 1/2 inches of vegetable oil. Heat until a deep-fry thermometer registers 350 degrees F. Working in batches, slowly squeeze 3-inch-long strips of dough into the oil, breaking off the dough with your fingers or a knife. Working in batches, fry the churros, 5 to 6 minutes, flipping halfway through, until golden brown and crisp. Remove the churros with tongs and drain on a paper towel-lined baking sheet. Let cool slightly. Coat the churros: Combine the sugar, cinnamon and the zest of the remaining lime in a small paper bag. Working in batches, add the churros to the bag and shake to coat in the cinnamon sugar. Serve warm. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 22935,"Apricot and Walnut Phyllo Cups 1 1/2 cups (8 1/2 ounces) dried apricots 1/2 cup chopped and toasted walnuts 1/4 cup honey 1 tablespoon orange zest, from 1 large orange, plus more for garnish, optional, 2 tablespoons fresh orange juice 1 teaspoon ground cardamom 4 sheets frozen phyllo dough, thawed 2 tablespoons unsalted butter, melted Instructions: Special Equipment: a 12-count mini muffin pan Place an oven rack in the center of the oven and preheat to 375 degrees F. In the bowl of a food processor, pulse together the apricots, walnuts, honey, 1 tablespoon orange zest, orange juice, and cardamom, until the apricots are in 1/4-inch pieces. Place a sheet of phyllo dough on a work surface. Brush the dough with melted butter. Place another sheet of dough on top and brush with melted butter. Repeat with remaining dough and melted butter. Using a sharp knife, trim the pastry into a 12 by 9-inch rectangle. Cut the dough into 12 (3-inch) square pieces. Gently press each piece of dough into the muffin pan. Spoon the apricot filling into the cups. Bake for 12 to 14 minutes until the pastry is golden. Remove from the oven and let the phyllo cups cool for 10 minutes. Using a dessert spoon or a small spatula, remove the phyllo cups from the pan. Place on a rack and cool completely. Arrange the phyllo cups on a platter, garnish with orange zest, if using, and serve. Or, store in an airtight plastic container for up to 4 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 22936,"Ranch Mashed Potatoes 1/2 cup sour cream 1 packet (1 ounce) Hidden Valley? Original Ranch? Salad Dressing & Seasoning Mix 2 pounds russet potatoes, peeled and cut into 1-inch cubes Instructions: Place potatoes in a large pot and cover with cold water. Bring to boil, then lower heat to simmer, uncovered for 10-12 minutes or until potatoes fall apart when pierced with fork. Drain potatoes in a colander and return potatoes to the pot. Mash potatoes until smooth. Stir in Ranch seasoning and sour cream. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 22937,"Banana Pudding with Peanut Butter-Oatmeal Cookies 1/2 cup packed brown sugar 1/2 cup granulated sugar 1/2 cup (1 stick) unsalted butter, at room temperature 1/2 cup chunky peanut butter 1 egg, beaten 1 teaspoon vanilla extract 1 cup rolled oats (not instant) 1/2 cup all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon kosher salt 2 cups whole milk 1/2 cup granulated sugar 1/4 cup all-purpose flour 3 egg yolks 1/4 teaspoon kosher salt 2 tablespoons (1/4 stick) unsalted butter 1 teaspoon vanilla extract 4 bananas 2 tablespoons fresh lemon juice 1 cup heavy cream 2 tablespoons honey or powdered sugar Instructions: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place a metal mixing bowl in the freezer.
To make the cookies, cream together the brown sugar, granulated sugar, and butter. Add the peanut butter, egg, and vanilla, and mix until well combined. In a separate bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, and salt until well combined. Add this to the sugar mixture and stir until a soft cookie dough forms.
Working in batches, using a heaping teaspoon, form the dough into balls and place on the prepared baking sheets 2 inches apart. Bake, one sheet at a time, for 13 to 15 minutes, or until the edges are set. Cool on the sheet for 5 minutes then transfer to a wire rack to continue cooling (the cookies will harden as they cool). Repeat for the remaining cookie dough. You should have about 36 cookies.
To make the pudding, whisk together the milk, granulated sugar, flour, egg yolks, and salt in a pot. Cook over medium-low heat, continuously stirring, until the mixture starts to bubble and then thicken, 4 to 6 minutes. Turn the heat down to low and stir in the butter and vanilla. Turn off the heat.
To make the whipped cream, take the bowl out of the freezer, add the cream and honey, and then beat until soft peaks form.
Peel and slice the bananas into 1/4-inch rounds. Sprinkle the slices with the lemon juice to prevent them from turning brown.
To assemble, place a layer of cookies and bananas in the bottom of an 8-inch square baking dish. Layer on half of the pudding. Add another layer of cook ies and bananas and then top with the remaining pudding. Spread on top the whipped cream, and then decorate with the remaining cookies and bananas. Chill for at least 4 hours before serving, though if you prefer, you can eat it warm.
Alternatively, you can serve the pudding in six 1/2-pint Mason jars or bowls. Evenly divide the cookies, sliced bananas, and pudding, and then proceed as above. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 22938,"Blueberry-Basil Limeade 1 cup sugar 3 sprigs fresh basil, plus basil leaves, for garnish
1 1/2 cups fresh lime juice (from about 12 limes)
One 6-ounce container blueberries
Gin, for serving, optional Instructions: Place the sugar, basil sprigs and 1 cup of water into a small saucepan over medium-high heat. Cook, stirring every so often, until the sugar has dissolved, about 5 minutes. Remove from the heat and let steep for 30 minutes. Discard the basil and pour the syrup into a pitcher. Stir in the lime juice and 4 cups of cold water. Add the blueberries and chill for at least 4 hours or until ready to serve. To serve, put some ice in a glass, pour over the limeade and garnish with basil leaves. To make into a cocktail, add ice to a rocks glass and top with 1 1/2 ounces gin. Top off with the limeade and garnish with basil. ","[Grenache, Sauvignon Blanc, Ros, Prosecco]" 22939,"Slow Cooker Beef with Root Vegetables 1 onion, chopped 4 small red potatoes, quartered 2 carrots, peeled and chopped 1 turnip, peeled and chopped 1 rutabaga, peeled and chopped 1 (3-pound) chuck roast Salt and ground black pepper 3 tablespoons all-purpose flour 1 (15-ounce) can tomato sauce 2/3 cup brown sugar 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon mustard powder 1 teaspoon garlic powder Instructions: Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker. Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours. Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate remaining beef until ready to use. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 22940,"Spicy Chicken and Almond Stew 4 skinless, boneless chicken breasts, cut into 1-inch chunks (about 11/2 pounds) Kosher salt and freshly ground black pepper 3 tablespoons vegetable oil 1 onion, chopped 1 tablespoon minced garlic 1 tablespoon minced peeled ginger 1 sweet potato, peeled and cut into 1-inch chunks 1 apple, cut into 1-inch chunks 3/4 teaspoon cayenne pepper 3 cups chicken broth 6 cups chopped kale 1 large tomato, chopped 1/2 cup almond butter 1/2 cup fresh cilantro Instructions: Season the chicken with 1 teaspoon salt and a couple turns of black pepper. Heat a Dutch oven over medium-high heat. When hot, pour in 2 tablespoons vegetable oil. Add the chicken and cook, turning often, until brown on all sides, about 6 minutes; transfer to a bowl and set aside. Add the remaining 1 tablespoon vegetable oil to the pot and reduce the heat to medium. Add the onion, garlic, ginger and 1 teaspoon salt. Cook until the onion is softened, about 5 minutes. Add the sweet potato, apple, cayenne, chicken broth and 3 cups water; bring to a simmer. Stir in the kale, tomato and almond butter and simmer until the vegetables are tender, 10 to 15 minutes. Return the chicken to the pot and simmer until just cooked through, about 5 minutes. Serve topped with the cilantro. ","[Syrah, Malbec, Tempranillo, Barbera]" 22941,"Pad Thai 1 (16-ounce) package rice noodles 2 tablespoons canola oil, divided 2 large eggs, beaten 1 tablespoon brown sugar 3 tablespoons soy sauce 1 tablespoon fish sauce 1 tablespoon cl sauce 1 tablespoon lime juice 1 tablespoon chopped garlic 1/2 cup chicken broth 1 carrot, grated 4 scallions, sliced thin (reserve 1 scallion for Round 2 Recipe Coconut Chicken Soup) 2 cups bean sprouts 1/4 cup peanuts, coarsely chopped, for garnish 1/4 cup fresh cilantro, roughly chopped, for garnish Instructions: Bring a large pot of water to a boil and turn off the heat. Add the rice noodles and let them soften, about 2 to 3 minutes. Drain. (Reserve 1 cup cooked noodles for Online Round 2 Recipe Summer Rolls.) In a wok or a large skillet over high heat, add 1 tablespoon oil. When it is hot, add the eggs and cook until they are firm. Remove them from the pan and let them cool a bit. Roughly chop them and set aside. In a small bowl, whisk together the brown sugar, soy sauce, fish sauce, cl sauce, lime juice, garlic, and broth. Set side. Add the remaining 1 tablespoon oil to the pan along with the carrots, scallions, and bean sprouts and stir fry 1 minute. Add the reserved eggs and sauce, stirring to coat everything completely. Cook for another minute. Serve garnished with peanuts and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 22942,"Air Fryer Chili-Garlic Tofu with Green Beans Two 14-ounce packages extra-firm tofu 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1 pound green beans, trimmed 1/3 cup low-sodium soy sauce 2 tablespoons rice wine vinegar 2 tablespoons mirin 1 heaping tablespoon brown sugar 1 to 2 teaspoons chili-garlic paste or sambal (add amount to spice level preference) 1 teaspoon cornstarch 3 cloves garlic, smashed whole 2 scallions, thinly sliced Instructions: Drain the tofu, wrap each block in several layers of paper towel and set on a large plate. Place a heavy pan on top (cast-iron works great for this) to press excess liquid from the tofu; allow to rest for 15 minutes. Slice each tofu block into six 1/2-inch-thick slices. Drain the large plate of any excess liquid, wipe dry and place the tofu slices back on the plate. Put 1 tablespoon of the oil in a small bowl and use a pastry brush to coat both sides of the slices with the oil. Season both sides of the slices with 1 teaspoon salt and several grinds of pepper. Preheat the air fryer to 400 degrees F.
Lay the tofu slices flat in the basket of the air fryer and cook, flipping halfway through, until lightly golden and crisp, about 20 minutes. Transfer to a plate.
Preheat the air fryer to 400 degrees F again.
Toss the green beans in a large bowl with the remaining 1 tablespoon oil, 1/2 teaspoon salt and several grinds of pepper. Cook the beans, tossing halfway through, until tender and blistered, about 10 minutes.
While the beans cook, combine the soy sauce, rice wine vinegar, mirin, brown sugar, chili-garlic paste, cornstarch, garlic and 3 tablespoons water in a small saucepan and stir until the cornstarch is dissolved. Cook over medium-low heat, stirring occasionally, until the sauce is slightly reduced, thickened and shiny, 5 to 7 minutes.
Transfer the beans to a large serving plate and shingle the tofu slices on top. Drizzle the sauce over the tofu and beans and garnish with the scallions.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22943,"Veal Paillard with Lemon Sauce, Haricot Verts Salad, and Mashed Red Potatoes 1 tablespoon cornstarch 1/4 cup water 1/2 cup sugar Pinch salt 1 shallot, thinly sliced 1 lemon, zested and juiced 1 tablespoon honey 1 1/2 pounds red bliss potatoes, peeled and cut into 1-inch chunks Salt 6 tablespoons unsalted butter (3/4 of a stick), cut into pieces 1/2 cup heavy cream Freshly ground white pepper Salt 1 pound haricot verts, ends trimmed 3 tablespoons champagne vinegar 2 teaspoons Dijon mustard Freshly ground black pepper 6 tablespoons extra-virgin olive oil 1/2 cup nicoise olives 1 pint grape tomatoes 1/4 cup minced fresh parsley 4 veal cutlets 1 cup all-purpose flour Salt and freshly ground black pepper 2 tablespoons unsalted butter, plus more for cooking 1 tablespoon grapeseed oil, plus more for cooking Instructions: For the lemon sauce: In a saucepan, whisk together the cornstarch with the water. Stir in the sugar and a pinch of salt until well mixed. Add the shallots and stir in the lemon zest and juice. Bring to a simmer over low heat and cook until thickened, about 1 minute. Stir in the honey. Remove from the heat and set aside to cool. For the potatoes: Place the potatoes in a saucepan of salted cold water and bring to a boil. Boil the potatoes until a fork goes in easily, 10 to 12 minutes. Drain and return the potatoes to the pan. Mash the potatoes with the butter and cream. Season with salt and white pepper, to taste. Cover and keep warm. For the salad: Bring a saucepan of salted cold water to a boil. Blanch the haricot verts until just tender and still bright green. Drain well. Whisk together the vinegar, Dijon mustard, 1/4 teaspoon salt, and a pinch of pepper. While whisking, slowly drizzle in the olive oil. Taste and season, if needed. Toss the haricot verts with the vinaigrette and remaining salad ingredients to coat well. Taste and season with salt, if needed. Set aside. For the veal: Pound the cutlets into thin, even pieces between 2 sheets of plastic. Place the flour in a large bowl and season with salt and pepper. Dredge the veal in the seasoned flour. Heat a large saute pan over medium-high heat. Add 2 tablespoons butter and 1 tablespoon grapeseed oil to the hot pan. Saute the veal until golden brown on both sides, about 2 minutes per side. Cook in batches, adding more butter and oil, if needed. Transfer each cooked cutlet to a plate lined with paper towels. Season each piece with salt. For serving: Spoon some of the mashed potatoes into middle of the plates, top each with a veal cutlet, and arrange some of the salad on the side of the veal. Spoon a small amount of lemon sauce on each piece of veal. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 22944,"Giant Meatballs and Marinara Extra-virgin olive oil, for the baking sheet 1/4 cup chopped fresh Italian parsley
3 cloves garlic, smashed and peeled
1 medium carrot, cut into chunks
1 stalk celery, cut into chunks
1 small onion, cut into chunks
2 large eggs, beaten
1/4 cup milk
Kosher salt and freshly ground black pepper
1/2 cup fine dried breadcrumbs
1/2 cup grated Parmesan
1 pound ground beef
1 pound ground pork
1/4 cup extra-virgin olive oil 1 medium onion, chopped
4 cloves garlic, sliced
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
Two 28-ounce cans whole San Marzano tomatoes, crushed by hand
Kosher salt
1 cup grated Parmesan, plus more for serving
1/2 cup loosely packed fresh basil leaves, chopped
Instructions: For the meatballs: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment and brush with oil. Combine the parsley, garlic, carrot, celery and onions in a food processor and pulse to make an almost-smooth vegetable paste. Transfer to a large bowl. Add the eggs to the milk and whisk together, then add to the vegetables. Sprinkle with salt and pepper. Add the breadcrumbs, Parmesan, beef and pork. Mix well with your hands. Form into 6 large meatballs and place, without touching, on the prepared baking sheet. Bake until the meatballs are just cooked through, about 40 minutes. For the marinara: Heat a large Dutch oven over medium heat, add the oil and onions and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook until the garlic begins to sizzle but doesn't color, about 1 minute. Add the oregano, tomatoes, 1 teaspoon salt and 1 cup water and smash the tomatoes with the back of a wooden spoon. Lower the heat to a simmer and cook until slightly thickened and flavorful, about 20 minutes. Toss with the meatballs, then top with Parmesan and basil to serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 22945,"Dark Chocolate Peppermint Pattie Cake 14 ounces semisweet chocolate, chopped 16 tablespoons (8 ounces) butter 1/4 cup plus 2 tablespoons cream 6 eggs, separated 1 cup sugar 1 cup flour 1/2 teaspoon kosher salt 2 teaspoons vanilla 1 cup (6 ounces) small-diced peppermint pattie candies 1 cup cream 8 ounces semisweet chocolate, finely chopped Whipped cream, for serving 8 tablespoons (4 ounces) butter 1/2 cup brown sugar 1/3 cups sifted unsweetened cocoa 1 cup cream A few grains kosher salt 1/2 teaspoon vanilla extract 1 1/4 cups sugar 3/4 cup water 2 cups packed fresh mint leaves Instructions: If you're one of those individuals who always opts for the chocolate-covered Thin Mints when your local Girl Scout representative comes calling, this dessert is for you. The refreshing peppermint counterpoint takes the edge off the intense fudge-like cake. To facilitate cutting the Peppermint Patties, I often freeze them first. Use a hot, dry long-bladed knife to cut perfectly clean slices of the cake. Serve with whipped cream, cocoa fudge sauce, and a drizzle of mint syrup. Cocoa Fudge Sauce, recipe follows, for serving Mint Syrup, recipe follows, for serving To make the cake: Preheat oven to 350 degrees F. Butter a 9 1/2 to 10-inch springform pan, line the bottom with parchment paper, butter the paper, and flour the pan, tapping out the excess flour. Melt the chocolate with the butter and cream in the top of a double boiler. Reserve. In the bowl of a mixer with a whip, beat the egg yolks with the sugar until very thick and light (about 5 minutes). Add the melted chocolate mixture to the egg yolks and mix until just blended. Add the flour, salt, and vanilla and mix until combined, scraping the bowl once or twice. Transfer the batter to a large mixing bowl and stir in the Peppermint Pattie pieces. The mixture will be quite thick. In a clean mixing bowl, with a clean whip, beat the egg whites to medium soft peaks. Lighten the batter by stirring in about one-third of the egg whites. Fold in the remaining whites and the place batter in the prepared pan. Bake at 350 degrees F for approximately 45 to 50 minutes. The top of the cake will feel set and very fine hairline cracks will just start to form around the edges. Remove and cool in the pan on a rack. To make the ganache topping: Heat the cream in a heavy bottomed saucepan to just under a boil. Add the chopped chocolate and, over very low heat, constantly stirring, cook the mixture until it is completely smooth. Strain through a fine sieve into a bowl and cool, stirring occasionally, until thickened and spreadable. This can take several hours. You can make the topping up to 3 days ahead, refrigerate it, and allow it to come to room temperature for several hours before using. You can also hasten the cooling process by placing the melted ganache over an ice bath and gently stirring it till thickened; however, the resulting texture may not be quite as smooth and creamy. Place the cooled cake upside down on a cardboard cake circle or a service plate. Remove the sides and bottom of the springform pan. Remove the parchment liner. Using an offset spatula, decoratively spread the ganache over what is now the top of the cake, drawing the ganache all the way out to the edges of the cake. Using the offset spatula, level the edges to give the cake a finished look. Serve at room temperature with whipped cream, Cocoa Fudge Sauce and Mint Syrup. Melt the butter in a medium sized saucepan. Whisk in the sugar and cocoa. Whisk in the cream and salt. Bring to a simmer over medium low heat, whisking often. Allow to simmer for 8 to 10 minutes until the sauce has thickened somewhat. Remove from heat, add the vanilla and strain though a fine sieve. Cool and serve at room temperature. This can be made up to 1 week ahead of time. It can also be frozen. Yield: 2 cups Combine the sugar and water in a small saucepan and bring to a boil over medium heat. Turn the heat down and simmer several minutes, until the sugar is completely dissolved. Remove from heat and cool completely. Reserve. Bring a small saucepan of water to a boil. Have a strainer and a bowl of ice water at the ready. Working quickly, place the mint leaves in the boiling water and blanch until just wilted (about 10 seconds). Immediately strain the mint and place the leaves directly in the ice water to set their color. Strain the mint again, pressing to remove excess liquid. Place the mint leaves and half of the reserved syrup in a blender. Puree the mint, stopping several times to scrape down the blender bowl. Add the remaining syrup and blend for 2 minutes. Transfer the mixture to a clean storage container and allow to sit overnight, covered, at room temperature. Strain the syrup through a fine mesh strainer and discard the solid mint puree. Store the syrup, refrigerated, for up to 2 weeks. Shake or stir lightly before using. Yield: 1 1/4 cups ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 22946,"Gina's Brown Sugar Bacon 1/4 cup light brown sugar 1/2 teaspoon cayenne 1/4 teaspoon fresh ground black pepper 1/2 pound thick-cut bacon, 8 slices Instructions: Preheat the oven to 375 degrees F. Mix brown sugar, cayenne, and black pepper together in a medium bowl. Add bacon and toss. Line a baking sheet with a wire rack and lay bacon on the rack. Pat any remaining spice mixture on the bacon. Put the baking sheet on the top rack of the oven and bake until crisp, about 15 minutes. Remove from the oven to a serving dish and let cool slightly before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 22947,"Grilled Corn with Basil Butter 2 sticks unsalted butter, at room temperature 1/2 cup basil leaves, plus more for garnish Salt and freshly ground black pepper 8 ears corn, husked and kernels removed Sliced scallions, for garnish Instructions: Combine the butter and basil in a food processor and process until smooth, season with salt and pepper, to taste, and pulse a few more times. Scrape into a small bowl. Put a large saute pan on the grill over low heat and add the basil butter. When the butter is hot add the corn kernels and saute for 3 to 4 minutes. Transfer to a serving bowl and garnish with torn basil leaves and scallions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 22948,"Tex-Mex Skillet Chicken and Rice 3/4 cup salsa verde 1/2 cup sour cream 2 tablespoons extra-virgin olive oil 1 12-ounce bag small broccoli florets (about 4 cups) 1 large red bell pepper, diced 3 scallions, sliced (white and green parts separated) 3 cloves garlic, minced Kosher salt and freshly ground pepper 1 teaspoon ground cumin 2 cups shredded rotisserie chicken, skin removed 3 cups frozen cooked brown rice, heated as directed 1 1/4 cups shredded Mexican cheese blend Instructions: Preheat the broiler. Whisk the salsa, sour cream and 3/4 cup water in a bowl. Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add the cumin and stir until toasted, 30 seconds. Stir in the chicken, rice, salsa mixture and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1 to 3 minutes. Fold in half of the cheese; top with the rest. Broil until the cheese melts, 2 to 4 minutes. Top with the scallion greens. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 22949,"Hushpuppies 1 cup yellow cornmeal 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon Cajun spice 1/2 teaspoon cayenne pepper (optional) 1 cup finely chopped onions 1/4 cup cut corn 2 large eggs 1/4 cup buttermilk 8 ounces canola oil Instructions: Mix the dry ingredients, chopped onions and cut corn. Combine the eggs and buttermilk. Add buttermilk mixture to dry ingredients. Stir well. Use a tablespoon or your hands to form patties. To enhance flavor, deep fry patties in the same oil that was used to fry fish or use 8 ounces of vegetable oil heated in an iron skillet to 350 degrees. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 22950,"Pan de Jamn Nonstick cooking spray, for greasing 1 pound refrigerated pizza dough, at room temperature
All-purpose flour, for dusting, if necessary
1 pound thinly sliced ham (I like honey, my parents prefer Virginia)
1/2 cup sliced green olives
1/2 cup packed raisins
1 large egg
Instructions: Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray. If the pizza dough is sticky to the touch, lightly flour your work surface. Roll out the dough to a 12-by-16-inch rectangle that\u2019s about 1/8 inch thick.
Shingle the ham over the dough, leaving a 1/2-inch border on the two short sides. Sprinkle the olives and raisins evenly on top.
Starting at the long side farthest from you, roll the dough towards you into a log. Place it, seam-side down, on the prepared baking sheet.
Beat the egg with a splash of water in a small bowl and brush generously over the log. Poke along the top of the log several times with a fork, without piercing all the way through the dough.
Bake until the top is a deep golden brown, about 60 minutes. Let cool for 10 minutes, then slice crosswise with a serrated knife and serve.
","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 22951,"Moroccan Meatballs with Eggs 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon turmeric 1 tablespoon paprika 1 1/2 teaspoons freshly grated nutmeg 1 teaspoon ground cinnamon 1 teaspoon ground cardamom 1 teaspoon ground allspice 1 teaspoon cayenne pepper 1/2 teaspoon ground cloves 1 pound ground lamb or beef 2 slices good quality stale bread, crusts removed, processed into fresh bread crumbs 5 eggs, 1 for meatballs, 4 for poaching and serving, optional 1 medium onion, 1/4 onion grated and juiced, 3/4 onion, chopped 4 large cloves garlic, 2 minced or pasted, 2 sliced 1 small handful fresh mint leaves, leaves picked and finely chopped Pinch ground cinnamon Few grates nutmeg Kosher salt and freshly ground black pepper Extra-virgin olive oil, for liberal drizzling 1 small zucchini, sliced on an angle or chopped 1 (28-ounce) can diced tomatoes 1 (8-ounce) can tomato sauce 1 tablespoon honey 1 tablespoon Spice Blend or Ras el hanout 1 (14-ounce) can chickpeas A handful cilantro, leaves picked and chopped Instructions: To make the spice blend: Combine the cumin, coriander, turmeric, paprika, nutmeg cinnamon , cardamom, allspice, cayenne pepper, and ground cloves and store in an airtight container away from heat for up to several months. Preheat the oven to 350 degrees F. Arrange a wire cooling rack over a large baking sheet and place near a large mixing bowl. Place a bowl of warm water nearby. In the large mixing bowl, combine the meat, bread crumbs, 1 egg lightly beaten, 2 to 3 tablespoons grated onion and juice, 2 cloves minced garlic, mint, cinnamon, nutmeg, salt, pepper, and a liberal drizzle of extra-virgin olive oil, about 2 tablespoons. Roll the meat into walnut-size balls with dampened hands (use the bowl of warm water) and arrange the meatballs on the wire rack set over baking tray. Roast the meatballs until cooked through, 20 to 25 minutes. Meanwhile, heat more extra-virgin olive oil, a turn of the pan, in a Dutch oven over medium to medium-high heat. Add the chopped onion to the pan with the sliced garlic, and zucchini. Cook 7 to 8 minutes, then add the diced tomatoes, tomato sauce, honey, and spice blend, and bring to a bubble. Drain the chickpeas and stir into the sauce. Remove the meatballs from the oven and slide into the sauce. Cool completely and store for make-ahead meal. To serve, reheat the meatballs in the sauce. Use about 1 cup water to loosen up the sauce, if necessary. Make 4 wells in the sauce and drop in the 4 freshly cracked eggs. Cover the pot and simmer to poach to desired doneness. Scoop the meal into shallow bowls and stir the egg into the meatballs and sauce as you eat. ","[Syrah, Tempranillo, Garnacha, Barbera]" 22952,"Broken Spaghetti Soup with Escarole 2 tablespoons butter 12 ounces spaghetti, broken in thirds
2 tablespoons olive oil
4 cloves garlic, chopped
1 large onion, chopped
Herb bundle, mix of fresh thyme and parsley sprigs Salt and pepper
1 large head escarole, chopped
A few grates nutmeg
4 cups chicken stock
1 lemon, zested and juiced
Grated Parmigiano-Reggiano, for passing Instructions: In a medium soup pot, melt the butter over medium heat. When it foams, add the pasta and cook until nutty, fragrant and deep golden brown. Transfer to a container to cool completely then cover and reserve. To the pot add the olive oil, 2 turns of the pan, and then add the garlic, onions and herb bundle. Season with some salt and pepper, and then sweat the vegetables until tender. Wilt the escarole into the onions and garlic and add some nutmeg. Add the stock and 2 cups water. Cool the soup and store for a make-ahead meal. Reheat to a low boil, add the toasted pasta and cook to al dente. Stir in the lemon zest and juice, and serve in shallow bowls topped with some grated cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 22953,"Philadelphia Kentucky-Style Fish House Punch 10 ounces peach liqueur 5 ounces fresh lemon juice
15 ounces bourbon
10 ounces club soda
Instructions: Combine the peach liquor, lemon juice and half the bourbon in a large pitcher. Taste. Does it need more bourbon? Add the rest. Top with club soda. Start drinking. ","[Bourbon, Rye Whiskey]" 22954,"Roasted Red Bell Peppers with Eggplant (Funghetto) Vegetable oil cooking spray 2 medium red bell peppers, halved lengthwise, cored and seeded 1 tablespoon extra-virgin olive oil 1/4 cup vegetable oil Two 8-ounce Japanese eggplants, trimmed and cut into 1/2-inch pieces 1/4 teaspoon kosher salt One 26-ounce jar tomato-basil sauce, such as Giada De Laurentiis for Target Tomato-Basil Sauce 20 pitted medium black olives, chopped 20 pitted medium green olives, chopped 2 tablespoons capers, rinsed and drained 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons plain breadcrumbs 2 tablespoons grated Parmesan 2 tablespoons extra-virgin olive oil Instructions: For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes. For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt. For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes. For the topping: In a small bowl, combine the breadcrumbs and Parmesan. Preheat the broiler. Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 22955,"Spaghetti Squash Alfredo with Pancetta and Peas 1 medium spaghetti squash (about 3 pounds) 4 ounces pancetta, diced (about 3/4 cup) 1 small shallot, diced 1 teaspoon chopped fresh thyme 1/4 cup dry white wine 1 1/2 cups heavy cream Pinch of freshly grated nutmeg Kosher salt and freshly ground pepper 1 cup frozen peas, thawed 1/2 cup grated parmesan cheese (about 1 ounce) 2 tablespoons finely chopped fresh parsley Instructions: Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note). Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate using a slotted spoon; set aside. Add the shallot and thyme to the skillet and cook until softened, about 2 minutes. Stir in the wine and cook, scraping up any browned bits, until mostly evaporated, about 1 minute. Add the heavy cream, nutmeg, 1/2 teaspoon salt and a few grinds of pepper. Increase the heat to medium high and cook, stirring occasionally, until the sauce is slightly thickened, about 3 minutes. Stir in the peas and parmesan. Continue cooking until the sauce is thick and creamy, about 1 more minute. Remove from the heat. Add the squash and pancetta to the sauce. Return to medium heat and cook, stirring, until combined, about 1 minute. Season with salt and pepper and sprinkle with the parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 22956,"Pasta al Forno Extra-virgin olive oil, for cooking 1 to 2 cloves garlic, minced One to two 28-ounce cans marinara sauce 1 bunch fresh basil Salt and pepper 4 cups all-purpose flour, or more as needed 6 eggs 1 pound ground beef 1 pound ground pork 1 pound ground veal 1/2 cup panko, or more as needed 1 tablespoon grated Parmesan 3 pinches kosher salt 3 pinches ground black pepper 2 eggs Canola oil, for frying 2 cups fresh ricotta 2 cups shredded mozzarella
Kosher salt Instructions: For the sauce: Cover the bottom of a medium saucepan with oil and garlic and cook over medium heat until garlic browns. Add sauce, basil, salt and pepper. Cook on medium heat for 15 minutes. For the pappardelle pasta: Make a bed of all-purpose flour, then make a well and add eggs. Fold all together, adding in more flour if needed, and knead until a dough ball is formed, then set aside and cover for 30 minutes. Run dough through a pasta sheeter to form pappardelle pasta (broad flat noodles). For the meatballs: Combine the beef, pork, veal, panko, Parmesan, salt, pepper and eggs in a bowl. Mixture should be on the drier side. If need be, add more panko. Form quarter-size meatballs. Heat a medium frying pan with oil and fry each meatball to a golden brown color.
For the pasta al forno: Preheat the oven to 350 degrees F. Add sauce to a 9-by-13-inch baking dish, along with the ricotta. Stir together, then add mozzarella and the meatballs. Let the cheese melt down. Meanwhile, drop the pasta into boiling salted water for about 7 minutes. Strain and add to the baking dish. Mix around, then bake in oven for 10 minutes. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 22957,"Little Cheese Souffles 1 1/2 cups milk 1 sprig fresh thyme 1 bay leaf 3 tablespoons unsalted butter 1/4 cup plus 1 tablespoon all-purpose flour 2 large egg yolks, room temperature 1/4 cup finely grated Parmesan, plus for ramekins 1/2 teaspoon kosher salt, plus a pinch Pinch cayenne pepper Freshly grated nutmeg 4 large egg whites, room temperature A few drops freshly squeezed lemon juice, or vinegar, or a pinch cream of tartar 3/4 cup lightly packed coarsely grated full-flavored cheese like Gouda, Gruyere, or Fontina (about 2 ounces) Instructions: Place a rack in the middle of the oven and preheat to 350 degrees F. Butter 4 (6-ounce) ramekins and sprinkle with Parmesan to lightly coat, tapping out excess. Put prepared ramekins on a baking sheet and refrigerate. To make the souffle base: Put the milk, thyme, and bay leaf in a microwave-safe measuring cup and microwave on HIGH until steaming, about 2 minutes. (Or, bring the milk and herbs just to a simmer in a small saucepan on the stove, and then pull from the heat.) Melt the butter in a saucepan over medium heat. Add the flour, and stir constantly with a wooden spoon until the mixture (roux) lightens and foams, about 2 minutes. Whisk in the warm milk, bring to a boil, and cook, whisking constantly, until the souffle base thickens slightly, about 1 minute. Remove the herbs. Transfer the base to a large bowl and whisk to cool. Add the egg yolks, the Parmesan cheese, 1/2 teaspoon of the salt, cayenne, and nutmeg. Slowly whisk the egg whites in a very clean bowl with lemon juice, and pinch of salt with a hand-held mixer until foamy. Increase the speed to high and whip until the whites hold a soft peak. Quickly, but gently fold 1/4 of the whites into the base with a rubber spatula. Fold in the remaining whites just until streaky, then scatter the grated cheese on top and fold everything together, taking care not to overmix. Divide the batter among the prepared ramekins, and bake until golden, puffed, and just set in the center, about 30 minutes. Using an oven mitt or towel, transfer the ramekins to individual plates and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 22958,"Buttermilk Scones 2 cups all-purpose flour, plus more fordusting 6 tablespoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 2 tablespoons dry buttermilk powder (available in the baking aisle) 1/2 teaspoon salt 1 teaspoon minced fresh rosemary (optional) 1/2 cup mini chocolate chips (optional) 2 tablespoons unsalted butter, melted 1 teaspoon vanilla extract 1 cup plus 2 tablespoons heavy cream 2 tablespoons coarse brown sugar Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment. Whisk the flour, granulated sugar, baking powder, baking soda, dry buttermilk and salt in a medium bowl. Add the rosemary and/or chocolate chips. In a small bowl, whisk the melted butter, vanilla and 1 cup cream. Stir the wet ingredients into the dry ingredients until just combined. Turn the dough out onto a floured surface and knead until smooth, about 1 minute. Divide the dough into 2 balls; roll out each ball into a 1/2-to-3/4-inch-thick disk. Brush the tops of the disks with the remaining 2 tablespoons cream, then sprinkle with the coarse sugar. Cut each disk into 6 wedges. Transfer to the prepared baking sheet and bake until golden brown, 12 to 16 minutes. Transfer to a rack to cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22959,"Sauteed Brussels Sprouts with Hazelnuts 1/2 cup blanched hazelnuts 1 1/2 pounds Brussels sprouts, trimmed 2 tablespoons extra-virgin olive oil 1 small shallot, finely chopped 1 clove garlic, minced 2 tablespoons pure maple syrup Kosher salt and cracked black pepper Instructions: Preheat the oven to 375 degrees F. Spread the hazelnuts on a baking sheet and bake until golden, 6 to 8 minutes. Let cool, then chop. Halve the Brussels sprouts lengthwise and thinly slice them crosswise into fine ribbons. You should have about 6 cups. In a large skillet set over medium-high heat, heat the olive oil. Add the shallot and cook 1 minute. Add the garlic and cook 30 seconds. Add the Brussels sprouts and cook, stirring, until tender, about 5 minutes. Add the maple syrup and hazelnuts and cook 1 minute. Season with salt and pepper to taste and serve hot. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 22960,"Farro Salad with Radishes, Arugula and Feta Kosher salt 1 1/2 cups semi-pearled farro, rinsed 1/4 cup extra-virgin olive oil Pinch of red pepper flakes 1 cup grape tomatoes, halved 1/4 cup chopped fresh mint 1/4 cup chopped fresh parsley 6 radishes, cut into quarters if small, eighths if large 1/2 English cucumber, diced Juice of 1 lemon 2 cups baby arugula 3/4 cup crumbled feta cheese (about 4 ounces) Freshly ground pepper Instructions: Bring a large saucepan of salted water to a boil. Add the farro and cook until tender, about 20 minutes. (If cooking whole-grain farro, it will take 30 minutes.) Drain well. Combine the olive oil and red pepper flakes in a large serving bowl. Add the tomatoes, mint, parsley, radishes, cucumber and lemon juice and stir to combine with the oil. Toss in the farro while still slightly warm. Add the arugula and toss. Top with the feta and season with salt and pepper. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 22961,"Naples Grape Pie 2 1/4 cups all-purpose flour 1/2 teaspoon salt 1 cup sugar 1/2 cup butter-flavored shortening 1/2 cup butter 1/3 cup cold water 4 cups Concord grapes 1 cup sugar 4 tablespoons all--purpose flour 1/2 teaspoon salt 1 teaspoon lemon juice 3 tablespoons butter 1/2 cup brown sugar 2 tablespoons honey 1 teaspoon vanilla 1 1/2 cups rolled oats 1 stick butter 1 teaspoon vanilla 1/2 to 3/4 cup brown sugar 1 egg, beaten Instructions: Preheat the oven to 425 degrees F. For the crust: In large mixing bowl, mix the flour, salt, sugar, shortening, and butter. Sprinkle with the cold water. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes. Cut the dough ball in half and roll out each half with a rolling pin to desired thinness. Cut 1 of the rolled out pieces into strips to use for the top layer. Reserve. For the filling: Pinch the grapes at the end opposite the stem to pop out the pulp. Reserve the skins. Place the pulp in a medium-sized saucepan and bring to a rolling boil. Remove from the heat and, while still hot, rub the pulp through a strainer to remove the seeds. Mix the strained pulp with the reserved skins in a larger mixing bowl. Add the sugar, flour, salt, lemon juice, butter, brown sugar, honey, and vanilla and mix well. For the topping: In a large mixing bowl, mix all of the ingredients together in a bowl until it forms a crumbly mixture. To assemble: Place the rolled dough into a pie plate so dough covers the edge of the plate. Sprinkle 1/3 of the topping over the bottom of the crust, add the filling, and cover another 1/3 of the topping. Crisscross the dough strips over the filling and brush with the beaten egg. Lastly sprinkle the remaining 1/3 of the topping over the top. Transfer to the oven and bake for about 40 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22962,"Cranberry Brie Sheet Pan Biscuits Nonstick cooking spray, for the pan 4 cups all-purpose flour, plus more for dusting (see Cook\u2019s Note)
4 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
2 1/2 teaspoons fine salt
2 1/2 sticks (20 tablespoons) cold unsalted butter, cut into pieces, plus more for serving
1 1/2 cups buttermilk, plus more for brushing
8 ounces Brie, cut into small pieces
1 cup fresh flat-leaf parsley, finely chopped
1 cup dried cranberries
1/4 cup finely chopped chives
2 tablespoons fresh thyme leaves, chopped
1/4 cup honey Instructions: Preheat the oven to 450 degrees F. Spray an 18-by-13-inch half sheet pan with nonstick cooking spray. Whisk together the flour, baking powder, sugar, baking soda and 2 teaspoons of the salt in a large bowl. Rub 4 tablespoons of the butter into the flour mixture with your fingertips until completely absorbed. Work the remaining 16 tablespoons butter into the flour mixture until pea-sized bits of butter remain. Use a fork to stir in the buttermilk until the mixture comes together into a shaggy dough. (Don\u2019t overmix the dough.)
Add the Brie, parsley, cranberries, chives and thyme to the bowl and gently mix with lightly floured hands, folding the dough over itself (this is where the flaky layers will form) until the ingredients are just combined.
Turn the dough out onto the prepared sheet pan and use lightly floured hands to evenly distribute the dough into the prepared pan. Using a paring knife, gently score 24 squares on top of the dough, making sure the knife does not cut through to the bottom of the biscuit. (If baking the biscuits the following day, cover gently with plastic wrap at this point and refrigerate up to 24 hours.)
Brush the top of the dough with more buttermilk. Bake until the biscuit top is lightly browned, 12 to 14 minutes. Cool in the pan for 5 minutes, then use a paring knife to follow the score marks to cut through the biscuits.
Meanwhile, mix the honey with the remaining 1/2 teaspoon salt in a small bowl. Drizzle the honey over the warm biscuits. Serve the biscuits warm or at room temperature with more butter, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 22963,"Sweet Potato Cake 2 1/2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/4 teaspoon salt 2 teaspoons ground cinnamon 2 teaspoons ground nutmeg 1 cup sugar 1 1/2 cups (3 sticks) margarine 1 cup brown sugar 3 large eggs 1 tablespoon vanilla extract 2 1/2 cups mashed cooked sweet potatoes 1/2 cup crushed pineapple, drained 1 cup raisins 1 cup chopped walnuts, plus additional for garnish, optional 16 ounces cream cheese, softened 1/3 cup butter, softened 1 tablespoon vanilla extract 3 cups confectioners' sugar Instructions: Preheat oven to 350 degrees F. Adjust the position of the rack to the center of the oven. Grease and flour 2 (9-inch) pans or 3 (8-inch) pans. Set aside. In a large bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and granulated sugar. Set aside. In the bowl of a mixer, cream margarine and brown sugar on low speed, and then increase speed to medium and beat until well-combined. Gradually add the dry ingredients and beat on low speed until just incorporated. Add eggs, 1 at a time, beating well after each egg and scraping down the sides of the bowl after the addition of each egg. Add vanilla, sweet potatoes, pineapple, raisins, and walnuts and blend on low speed until thoroughly mixed. Pour batter into pans and smooth the surface with a metal spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean; when you touch the center of the cake, it should spring back. Allow to cool in pans for 10 minutes, and then invert onto a rack and cool completely. For icing: In the bowl of an electric mixer, beat cream cheese and butter on medium speed until smooth. Add vanilla and beat until incorporated. Gradually add sugar and beat on low speed until smooth. Icing the cake: Place 1 cake layer, top-side down, on a cake platter. Using a metal spatula, spread a layer of cream cheese frosting evenly over the top of the cake. Take the next layer and place it on top, rounded-side up. Frost the top and sides of the cake with the remaining frosting. The cake should be refrigerated for about 1 hour to make sure the layers are set. Sprinkle chopped walnuts on top of cake, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 22964,"Brown Rice Bowl with Curried Roasted Cauliflower 1 1/4 cups long-grain brown rice, rinsed 3 tablespoons vegetable oil Kosher salt 1 small head cauliflower, cut into 1-inch pieces 1 teaspoon curry powder 1 small ripe tomato, chopped 2 cups packed baby spinach 1/2 cup loosely packed fresh cilantro leaves 1/2 cup Greek yogurt 1/2 jalapeno, seeds removed if less heat desired 1 cup frozen peas, thawed 1 large carrot 1/2 cup roasted and salted cashews, roughly chopped 1/2 cup potato sticks Instructions: Preheat the oven to 425 degrees F. Make the rice: Bring the rice and 2 1/2 cups of water to a boil over medium-high heat in a medium saucepan. Cover, reduce the heat to medium-low and cook until the rice is tender and most of the water is absorbed, about 40 minutes. Remove the pan from the heat, and leave it covered for at least 10 minutes. Stir in 1 tablespoon of the oil and 1/2 teaspoon salt. Fluff the rice with a fork. Serve warm or at room temperature. (The rice can be made and refrigerated up to 2 days ahead. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.) Make the curried cauliflower: While the rice is cooking, toss the cauliflower with the remaining 2 tablespoon oil, curry powder and 1/2 teaspoon salt on a rimmed baking sheet and spread it out in an even layer. Roast until softened and browned in spots, about 25 minutes. Add the tomatoes, and stir to combine. Continue to bake until the tomatoes are soft, about 5 minutes. Set aside to cool slightly. Make the chutney: Blend or pulse the spinach, cilantro, yogurt, 2 tablespoons water, jalapeno and 1 teaspoon salt in a blender or food processor until smooth and creamy. (The chutney can be refrigerated in an airtight container for up to 2 days.) Microwave the peas in a microwave-safe bowl to just remove the chill, 1 to 2 minutes. Peel ribbons from the carrot with a vegetable peeler. Build the bowls: Evenly divide the rice among 4 bowls. In each bowl, make neat piles or rows of the curried cauliflower, peas, carrots, cashews, potato sticks and green chutney. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 22965,"Chesapeake Bay \Crabby\ Mac 4 tablespoons butter 1 large shallot (or 2 small) minced 4 tablespoons all-purpose flour 3 cups milk 1 tablespoon seafood seasoning (recommended: Old Bay) One 8-ounce block cream cheese 2 cups grated Manchego cheese 1 cup grated Cheddar 2 tablespoons freshly chopped parsley leaves 2 tablespoons sherry, optional One 16-ounce box elbow macaroni 1 pound lump crabmeat 4 tablespoons melted butter 1 cup bread crumbs 2 teaspoons seafood seasoning (recommended: Old Bay) 1 tablespoon freshly chopped parsley leaves Instructions: Preheat oven to 375 degrees F. For the sauce: Melt the butter in a saucepan. Add minced shallots and saute for 1 to 2 minutes. Add the flour to make a roux. Cook for about 2 to 3 minutes to cook the flour. Slowly, add 3 cups milk. When milk is incorporated into the roux, add the seafood seasoning, and the block of cream cheese. Cook until cream cheese is melted. Add shredded Manchego and Cheddar cheeses and parsley. Cook until all the cheese is melted. Add the sherry, if desired. Cook macaroni according to package directions or until just al dente. Drain macaroni. Stir cheese mixture into cooked macaroni and old in crabmeat. (Be sure to fold in crabmeat so you don't break up the lumps too much, you want nice chunks of crab.) Put mixture in a baking dish. For the topping: Mix melted butter, bread crumbs, seafood seasoning, and parsley. Sprinkle topping on the dish. Bake in the oven for 15 to 20 minutes to make the topping crispy. Garnish with fresh parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 22966,"Spicy Couscous 2 tablespoons canola oil 2 teaspoons minced garlic 1 teaspoon crushed red pepper flakes 2 cups chicken broth 1 (10-ounce) box couscous Salt and freshly ground black pepper Instructions: Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 22967,"Bean Sprout Salad with Warm Shiitakes, Chinese Chives and Chinese Ham Vinaigrette 1 cup sliced shiitakes 2 shallots, minced 1 cup chopped Chinese chives 1/2 cup sliced Chinese ham, julienned 1/2 cup balsamic vinegar 1/4 cup Chinese black vinegar 1/2 cup extra virgin olive oil 1 tablespoon whole grain mustard 1 pound bean sprouts, hair removed Instructions: In a hot saute pan, coat with a little olive oil, and saute the shiitakes and shallots until soft, about 3 minutes. Add the chives, and ham and stir. Deglaze with both vinegars and season. Whisk in the oil, add mustard, check for seasoning and bring back to temperature. Drizzle on top of the bean sprouts to wilt. Mix well and verify seasoning. PLATING Mold the salad in o-rings and drizzle with leftover vinaigrette. Wine Recommendation: Cloudy Bay, Sauvignon Blanc, Marlborough New Zealand, 1998 ","[Sauvignon Blanc, Pinot Gris, Riesling]" 22968,"Zea Grits 2 cups water 2 cups heavy cream 1 cup yellow grits 1/2 pound butter 1 tablespoon salt 1 ear grilled corn, kernels removed Instructions: Bring liquids to a boil. Stir in grits. Add butter. Cook at simmer until thickened. At end, stir in corn. ","[Chardonnay, Sauvignon Blanc, Riesling]" 22969,"Rolo-Stuffed Banana Poke Cake One 16.5-ounce box prepared vanilla cake mix 30 chocolate-covered caramels, such as Rolos ?
One 3.4-ounce box instant banana pudding 2 cups heavy cream 1 tablespoon sugar 1 tablespoon pure vanilla extract 1/2 cup prepared caramel sauce, plus more for drizzling 3 bananas, sliced 1/4-inch-thick Instructions: Prepare the cake mix and bake in a 9-by-13-inch baking pan according to package directions. Let cool for 10 minutes. Position the cake with the long end closest to you. Evenly space the chocolate candies in 5 rows down the center of the cake (there should be 6 chocolates per row). Use the handle of a wooden spoon to push all of the candies into the cake. Cool completely. Meanwhile, prepare the pudding according to the package directions and set aside.
Beat together the cream, sugar and vanilla in a medium bowl with an electric mixer on medium-high speed until soft, billowy peaks form, 3 to 4 minutes.
Spread the caramel sauce over the cooled cake, making sure it drips down into the holes. Top with the pudding and then the sliced bananas. Spread the whipped cream over the top. Using an offset spatula, create swirls. Drizzle with extra caramel sauce. Cut into pieces and serve. (The cake is best eaten right away.) ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22970,"Home-style Tacos al Pastor - Pork Tacos For the pork: 5 GOYA? Guajillo Chilles 5 GOYA? Pasilla Chiles or GOYA? Ancho Chiles 1 chipotle cl from 1 can (7 oz.) GOYA? Chipotle Chiles in Adobo Sauce 1 medium white onion, halved 1 can (20 oz.) GOYA? Pineapple Chunks 1/4 cup GOYA? Distilled White Vinegar 2 tbsp. GOYA? Minced Garlic 1 tsp. GOYA? Cumin GOYA? Adobo All-Purpose Seasoning with Pepper, to taste 1 21/2-3 lb. boneless, skinless pork butt, cut into 1/2\ cubes 2 tbsp. GOYA? Vegetable Oil For the garnish: 1 pkg. (10 oz.) GOYA? Corn Tortillas, warmed 2 tbsp. finely chopped fresh cilantro 1 lime, cut into wedges Instructions:

1. Bring 2 cups water to boil in medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium low and simmer until chiles soften, about 10 minutes; transfer to plate. Remove and discard stem and seeds. Meanwhile, coarsely chop one onion half; reserve remaining half. Strain pineapples; reserve juice and fruit separately.
2. Transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor. Puree until smooth, about 2 minutes. Transfer cl mixture to saucepan over medium-high heat. Bring cl mixture to a boil; cook until paste looses raw onion taste, about 2 minutes. Season with Adobo; cool. In large container with lid, or in large ziptop bag, combine pork cubes, cooled cl marinade and reserved pineapple chunks; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours.
3. Heat oil in large skillet over medium-high heat. Strain pork and pineapples, discarding marinade. Add pork and pineapples to skillet. Cook in batches until dark golden brown on all sides and cooked through, about 15 minutes; transfer to large serving plate.
4. Meanwhile, finely slice remaining onion half. Transfer sliced onion to bowl with cilantro.
5. Serve pork and pineapple mixture in warm tortillas. Garnish pork tacos with cilantro, onions and limes. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 22971,"Walking Chocolate-Cherry Cheesecake Snack Bags Four 1-ounce bags chocolate sandwich cookies, such as Oreos 4 ounces cream cheese, at room temperature
   2 tablespoons sour cream
   1 tablespoon confectioners' sugar
   1/8 teaspoon kosher salt
   1/2 cup cherry pie filling
   Instructions: Open the cookie bags and fold the tops of the bags over the sides. Add the cream cheese to a medium bowl and stir with a spatula until smooth and fluffy. Stir in the sour cream, confectioners' sugar and salt. Fold in the cookies, then divide the mixture among the cookie bags. Seal each bag with a paper clip. Refrigerate at least 8 hours and up to overnight. Top with the cherry pie filling before serving. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 22972,"Spaghetti with Turkey Meatballs 3 slices white bread, crust removed and torn into small shreds 1/4 cup whole milk 3/4 pound ground turkey (recommended: 93 percent lean dark meat) 1/2 pound Italian turkey sausage, casing removed 1/4 cup grated Parmesan, plus more for serving 2 tablespoons finely chopped parsley leaves 2 cloves garlic, finely chopped Salt and freshly ground black pepper Vegetable oil, for pan-frying 2 tablespoons olive oil 3 cloves garlic, chopped 1 teaspoons red pepper flakes 1 (28-ounce) can crushed tomatoes, in thick puree 1 teaspoon dried basil 1 teaspoon sugar Salt and freshly ground black pepper 1 pound spaghetti, cooked al dente Instructions: For the meatballs: Preheat vegetable oil over medium heat.
   In a medium bowl, soak the torn white bread with the milk. Let soak for 1minute then remove the bread and squeeze out the excess milk.
   In another bowl, add ground turkey, turkey sausage, Parmesan, parsley, garlic and salt and pepper. Add milk soaked bread and mix all ingredients gently. Form meat mixture into 1 1/2-inch meatballs.
   In a large heavy skillet, add meatballs and cook until golden brown on all sides. Remove the meatballs to a paper towel lined platter. Repeat in batches until there are no remaining meatballs. Add meatballs to the cooked sauce and add salt and pepper, to taste. Cook for 10 minutes. For the sauce: Heat olive oil in a large heavy bottomed saucepan. Add garlic and red pepper flakes and cook until fragrant. Add crushed tomatoes and let simmer for 15 minutes. Add dried basil, sugar, salt and pepper.
   Toss spaghetti and sauce with meatballs in a large serving bowl. Top with grated Parmesan cheese. ","[Barolo, Barbaresco, Chianti, Rioja]" 22973,"Lemon Meringue Bars 1 1/2 sticks (6 ounces) unsalted butter, at room temperature, plus 1 tablespoon for buttering the pan 2 cups all-purpose flour, sifted (see Cook's Note) 2 cups sugar 3 tablespoons cornstarch 1/4 teaspoon fine salt 4 large eggs 2 large egg yolks 3/4 cup fresh lemon juice (from about 6 lemons) 1/2 cup sugar 1/4 teaspoon cream of tartar Pinch fine salt 4 large egg whites Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon butter. For the lemon bar crust: Pulse 1 1/2 cups flour, 1/3 cup sugar, butter, cornstarch and salt together in a food processor until a dough forms, about 1 minute. Press the dough evenly into the bottom of the prepared pan. Bake until the crust is golden at the edges and pale golden in the center, about 30 minutes. Transfer to a wire rack. Reduce the oven temperature to 300 degrees F.
   For the lemon bar filling: Whisk together the eggs and egg yolks with the remaining 1 2/3 cups sugar and the remaining 1/2 cup flour in a bowl until smooth. Whisk in the lemon juice.
   Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, about 30 minutes. Cool the bars, completely, on a wire rack, about 30 minutes.
   Meanwhile, for the meringue: Bring a few inches of water to a boil in a large saucepan. Whisk together the sugar, cream of tartar, salt and egg whites in a large bowl that sits comfortable in the saucepan without touching the water. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch (135 degrees F) and the sugar dissolves, 2 to 3 minutes. Remove from the heat and beat on medium-high speed with an electric mixer until the whites hold soft peaks. Increase the speed to high and continue to beat until the meringue holds stiff, but spreadable peaks. Spread and swirl the meringue on top of the cooled lemon bars.
   Preheat the broiler to high. Set the lemon bars under the broiler until the meringue is evenly toasted and golden brown, about 30 seconds. (Alternatively, brown the meringue with a hand torch.) Cut into 24 squares and serve or refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 22974,"Marinated Mushroom Caps 1 pound small white mushroom caps 1 cup olive oil 1/2 cup freshly squeezed lemon juice 4 shallots, peeled and minced 1 teaspoon cracked black peppercorns 1 bay leaf 1 1/2 teaspoons salt Chopped parsley for garnish Instructions: Clean mushrooms by wiping with a damp towel. Trim off stem flush at base of cap and reserve for another use. Combine remaining ingredients in a large bowl. Add mushrooms and toss to evenly coat. Transfer to a container and press mushrooms down until liquid rises to the top. Cover tightly and refrigerate for 2 to 5 days. To serve place on a platter with toothpicks, sprinkle with chopped parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22975,"Strawberry Lemonade Bars 1 1/2 cups all-purpose flour (see Cook's Note) 3/4 cup (1 1/2 sticks) unsalted butter, diced, at room temperature, plus more for greasing the pan 1/3 cup granulated sugar 3 tablespoons cornstarch 1/4 teaspoon fine salt 2 cups freeze-dried strawberries (from a 1.2 ounce bag) 4 large eggs 2 large egg yolks 2 1/3 cups granulated sugar 1/3 cup all-purpose flour 3/4 cup freshly squeezed lemon juice, strained (from 6 to 7 lemons)
4 tablespoons (1/2 stick) unsalted butter, melted Confectioners' sugar, for dusting Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon of the butter. For the crust: Combine the flour, butter, sugar cornstarch and salt in a food processor and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the pan. Bake until the crust is golden at the edges, pale golden in the center, and firm, about 30 minutes. Transfer to a wire cooling rack. Reduce the oven temperature to 300 degrees F. For the filling: Wipe out the food processor bowl and pulse the freeze-dried strawberries into a powder; reserve. Whisk together the eggs, egg yolks, sugar, and flour in a medium bowl until smooth. Whisk in the lemon juice, strawberry powder and melted butter.
Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
Cool the lemon bars on a wire rack, 30 minutes. Use the foil to lift the bars from the pan and place on a baking sheet. Refrigerate until firm, at least 1 hour. Peel the foil off the bars, trim the edges and cut into 24 bars. Dust with confectioners' sugar and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22976,"Easy Cheese Danish 8 ounces cream cheese, at room temperature 1/3 cup sugar 2 extra-large egg yolks, at room temperature 2 tablespoons ricotta cheese 1 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 1 tablespoon grated lemon zest (2 lemons) 2 sheets (1 box) frozen puff pastry, defrosted 1 egg beaten with 1 tablespoon water, for egg wash Instructions: Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip! Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes. Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22977,"Swedish Lemon Angels 1 egg 1/2 cup buttermilk (or 1/4 cup milk mixed with 1/4 cup vinegar) 5 teaspoons baking soda 1/2 teaspoon vanilla 1 cup lemon juice 1 1/4 cups sugar 7/8 cup all-purpose flour 8 tablespoons butter or margarine, melted Instructions: In a small bowl or 2-cup measuring cup, beat the egg until foamy. Add buttermilk and vanilla and blend well. Add the baking soda, one teaspoonful at a time, sprinkling it in and beating until the mixture is smooth and the consistency of light cream. Add the lemon juice all at once and blend into the mixture. Stir, do not beat (you want it creamy but without a lot of air). The mixture will congeal into a pasty lump. Scoop it out of the bowl using a spatula and spread it on a floured surface. Sift the flour and 3/4 cup sugar together and use the fingertips to work it into the egg-lemon mixture. With a floured rolling pin, roll the dough out 1/32 inches thick, and with the tip of a sharp knife, cut the 'angel' shapes and twist up the edges to form a shell-like curve about 3/8 inch high. Sprinkle on the remainder of the sugar. Brush each angel with melted butter. Place angels one inch apart on an ungreased baking sheet and bake for 12 minutes or until golden. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22978,"White Cranberry Fall Mimosa 1 cup chilled white cranberry juice 1 bottle chilled champagne 4 sprigs fresh rosemary Instructions: Add 1/4 cup white cranberry juice to each of 4 champagne flutes, then top off with the champagne. Finish with a sprig of rosemary for garnish. ","[Champagne, Pinot Grigio, Sauvignon Blanc]" 22979,"Maple Syrup Marinade 1 1/2 tablespoons maple syrup 1 tablespoon minced shallot 1 tablespoon apple cider vinegar 2 teaspoons whole-grain mustard 1 teaspoon chopped fresh rosemary 1 clove garlic, smashed 1/2 teaspoon coarsely ground black pepper 1/2 cup extra-virgin olive oil Large pinch of salt Instructions: To the maple syrup bottle (or a glass bottle with a lid), add the syrup, shallot, vinegar, mustard, rosemary, garlic and pepper. Cover and shake vigorously to combine. Add the oil, cover and shake vigorously again to combine. Season with the salt. Use as a marinade for pork chops or chicken. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22980,"Fan Tuan 3 cups sticky rice (or sweet rice) 4 tablespoons neutral oil, such as vegetable or canola oil
8 large eggs
Kosher salt and freshly ground black pepper
Four 5-inch you tiao (Chinese fried crullers; see Cook's Note)
1 1/3 cup pork floss (or rou song), lightly packed
3/4 cup salted spicy radish strips (see Cook's Note)
2 scallions, thinly sliced
Hot sauce, such as Sriracha, for serving Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with nonstick aluminum foil. Place a steamer rack or basket into a large stock pot or 6-to-8-quart Dutch oven and fill with cold water just below the steamer rack. Cover with a lid and bring the water to a boil.
Using a flat-bottomed medium heatproof bowl that fits into the steamer, rinse the sticky rice by filling the bowl with cool water and massage some of the starch out of the rice. Strain out the starchy water through a mesh strainer. repeat this step two times. Return the rice to the bowl and stir in 2 tablespoons of the oil. Fill the bowl with 2 cups cold water, place inside the steamer and cook until the rice is tender and the water has been absorbed, about 35 minutes (see Cook\u2019s Note).
Heat a large nonstick skillet with 1 tablespoon oil over medium heat and fry 4 of the eggs until the whites are set, about 3 minutes. Lightly season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Flip the eggs and cook for 1 minute more. Transfer to a plate and let cool. Repeat with the remaining eggs and oil.
Bake the Chinese fried cruller until crisp, about 7 minutes. Set aside to cool slightly.
Place a 14-by-12-inch sheet of plastic wrap on a clean surface. Wet your hands to keep the rice from sticking. Using a measuring cup, measure 1 cup of the cooked rice and spread it in a 7-inch flat, even square on the plastic wrap. Place two fried eggs side by side on top of the sticky rice and evenly sprinkle 1/3 cup of pork floss, 3 tablespoons of salted spicy radish and 2 tablespoons of scallions over the eggs, making sure the filling doesn\u2019t touch the rice. Place one Chinese fried cruller in the middle.
To roll the fan tuan, lift the long edge of the plastic closest to you away until the two long edges of the sticky rice meet. Tuck the plastic wrap underneath and seal the sticky rice roll. Pinch the two sides and roll the sticky rice away from you to tighten the sides. Place the sticky rice roll in the warm steamer. Repeat the same filling and rolling process with the remaining ingredients. Keep the fan tuan in the warm steamer until they are all assembled. Cut the fan tuan in half across and serve immediately with hot sauce.
","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 22981,"Homemade Italian Breadcrumbs 4 ounces stale bread, cut or torn into 1-inch pieces 1 tablespoon Italian seasoning 1/2 teaspoon garlic powder 1/4 teaspoon kosher salt Instructions: Preheat the oven to 300 degrees F. Place all of the ingredients into a blender carafe, cover and pulse until coarse crumbs form, about 2 minutes. Spread the crumbs evenly on 2 half sheet pans and bake until the crumbs just begin to brown and are crisp, about 5 minutes. Cool the crumbs on the pans for 15 to 20 minutes, and then transfer to an airtight container and store at room temperature for up to 2 weeks. ","[Chardonnay, Chianti, Barbera, Vermentino]" 22982,"Wheat Berry Bowl with Salmon and Miso Sauce 1 1/2 cups wheat berries 2 teaspoons toasted sesame oil Kosher salt 2 tablespoons mayonnaise 2 tablespoons white miso paste 1 tablespoon mirin 1 tablespoon rice vinegar 1 tablespoon sesame seeds One 8-ounce salmon fillet (preferably with skin), cut into 4 equal pieces 1 teaspoon vegetable oil 2 cups very thinly sliced green cabbage (about 1/4 small head) 1 firm-ripe avocado, sliced 2 scallions, thinly sliced 2 sheets toasted seaweed snack, cut into thin strips 1 lemon, quartered into wedges Instructions: Cook the wheat berries: Bring a medium saucepan of water to a boil. Add the wheat berries, and cook until plump and tender, 35 to 40 minutes. Drain the wheat berries, and transfer them to a medium bowl. Toss with the sesame oil and 1/2 teaspoon salt. Serve warm or at room temperature. (The wheat berries can be cooked and refrigerated in an airtight container up to 2 days ahead. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.) Make the miso sauce: While the wheat berries cook, whisk together the mayonnaise, miso, mirin, vinegar and 1 tablespoon water in a small bowl until smooth. Toast the sesame seeds: Swirl the sesame seeds in a medium nonstick skillet over medium heat until toasted and golden, about 3 minutes. Pour them into a small bowl. Cook the salmon: Season the salmon with salt. Add the oil to the skillet, set over medium-high heat and heat the oil until it just starts to smoke faintly. Arrange the salmon, skin-side down, in the skillet. As the salmon cooks you'll see the dark orange flesh turn a paler orange. Once the lighter color reaches about 2/3 up the side of each piece, turn the salmon over; continue to cook for about 1 minute more (for medium-rare) for thicker pieces, 30 seconds more for thinner pieces. As each piece finishes, remove it from the skillet and transfer it to a plate. Build the bowls: Evenly divide the wheat berries among 4 bowls. Make neat piles and/or rows of the cabbage, avocado and scallions. Top each with a piece of salmon and some miso sauce, a sprinkling of sesame and some seaweed-snack strips. Serve each bowl with a lemon wedge. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22983,"New Mexican-Style Soft Tacos with Hacked Chicken and Salsa Verde 3 tablespoons olive oil 2 pounds chicken legs and thighs, skin removed Salt 3 tablespoons ancho cl powder 1 large yellow onion, thinly sliced 4 cloves garlic, thinly sliced 1 ancho cl, coarsely chopped 2 New Mexican chilies, coarsely chopped 4 cups chicken stock 6 sprigs cilantro, plus more chopped, for garnish 12 flour tortillas, warmed Salsa Verde, recipe follows 2 tablespoons olive oil 1 medium red onion, coarsely chopped 1 jalapeno, coarsely diced 8 tomatillos, husked and coarsely chopped 3 tablespoons fresh lime juice 2 tablespoons honey 1/4 cup chopped cilantro leaves Salt and freshly ground pepper Instructions: Preheat oven to 350 degrees F. Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and ancho cl powder. Sear, skin-side down, in the oil until golden brown. Turn over and brown on the other side. Remove the chicken to a plate. Add the onion to the pan and cook until lightly golden brown. Add the garlic and cook for 1 minute longer. Add the chicken back to the pot, add the chiles, stock, and cilantro, and bring to a boil. Cover and roast in the oven until the chicken easily falls away from the bone, about 40 minutes. Remove the chicken from the pot and strain the cooking liquid into a bowl. When the chicken is cool enough to handle, remove bones and cut or shred the meat into bite-sized pieces. Place the reserved cooking liquid into a medium saucepan and bring to a simmer. Add the shredded chicken, turn off the heat and let warm. Divide the warm chicken among the warm tortillas, top with Salsa Verde and chopped cilantro. Heat oil in a large skillet over medium heat. Add the onions and jalapeno and cook until soft. Add the tomatillos and cook until soft, about 10 to 15 minutes. Transfer the mixture to a blender, add the lime juice, honey, and cilantro, and blend until smooth. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 22984,"Spicy Green Beans with Garlic 1/4 cup clarified butter or vegetable oil 3 cloves garlic, thinly sliced 2 small green peppers such as jalapeno or serrano, stems and seeds removed, minced 2 teaspoons turmeric powder 2 teaspoons ground cumin 1/8 teaspoon cayenne 1 pound green beans, tough ends removed 1/4 cup water 1 1/2 teaspoons salt 3 tablespoons sesame seeds 1/4 cup clarified butter or vegetable oil 3 cloves garlic, thinly sliced 2 small green peppers such as jalapeno or serrano, stems and seeds removed, minced 2 teaspoons turmeric powder 2 teaspoons ground cumin 1/8 teaspoon cayenne 1 pound green beans, tough ends removed 1/4 cup water 1 1/2 teaspoons salt 3 tablespoons sesame seeds Instructions: In a large saute pan, heat the butter or oil over medium-high heat. Add the garlic, peppers, turmeric, cumin, and cayenne, and cook, stirring, until the garlic begins to turn golden, about 2 minutes. Add the green beans, water, salt, and stir well. Cover and cook over medium-low heat, stirring occasionally, until the beans are tender, 4 to 5 minutes. Add the sesame seeds and cook uncovered, stirring, until toasted, 2 to 3 minutes. Remove from the heat and adjust seasoning, to taste. In a large saute pan, heat the butter or oil over medium-high heat. Add the garlic, peppers, turmeric, cumin, and cayenne, and cook, stirring, until the garlic begins to turn golden, about 2 minutes. Add the green beans, water, salt, and stir well. Cover and cook over medium-low heat, stirring occasionally, until the beans are tender, 4 to 5 minutes. Add the sesame seeds and cook uncovered, stirring, until toasted, 2 to 3 minutes. Remove from the heat and adjust seasoning, to taste. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Vermentino]" 22985,"Queen Alexandra's Sandwiches 12 ounces unsalted butter, room temperature 1 tablespoon lemon juice 2 tablespoons mild french mustard 8 ounces poached chicken, minced Mayonnaise to bind Salt Black pepper, freshly ground Hot pepper sauce, (recommended: Tabasco) 20 thin slices brown bread 10 thin slices roast lamb or boiled tongue Punnet (small container) mustard and cress or watercress leaves Instructions: To make the mustard butter, beat the butter, lemon juice and mustard to a smooth paste. Store in a jar in the refrigerator. Mix the chicken and some mayonnaise with a fork, and season with salt, pepper and hot pepper sauce. Spread half the slices of bread with the mustard butter. Lay slices of lamb or tongue on the bread and spread with the chicken mixture. Add mustard and cress. Top with the remaining slices of bread to make sandwiches, trim the crusts and cut into dainty squares. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22986,"Cinnamon's Curry Chicken Salad 2 pounds chicken breasts (skinless and boneless) 1 cup mayonnaise 2 1/2 teaspoons curry powder 1 stalk celery, finely chopped 1 1/2 teaspoons mango chutney (or orange marmalade) Sea Salt and freshly ground black pepper 1 medium to large Hawaiian papaya, cut lengthwise, seeds removed Mixed greens, for garnish Paprika, for garnish Instructions: In medium saucepan, bring 3 cups of water to a boil, reduce heat and add chicken. Add fresh garlic, salt and pepper to taste. Let simmer for 10 to 12 minutes or until fork tender - be careful not to overcook. Remove chicken from saucepan and allow for chicken to rest on a wire rack. Once the chicken is cooled, dice into small pieces. In a medium bowl, combine the mayonnaise, curry powder, chopped celery and mango chutney. Add the diced chicken, season with salt and pepper, to taste, and stir until ingredients have mixed completely. Cover and refrigerate for at least 1 hour. Cut a medium to large sized Hawaiian papaya lengthwise and remove all seeds. Let chill. Prepare a plate with a layer of greens. Place the chilled half papaya in the center of the plate, surrounded by the greens. Using an ice cream scoop, place a generous scoop of chilled curried chicken salad into the center of the papaya, and sprinkle with paprika, for garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22987,"Tarte Flambee 1/3 cup creme fraiche 1/8 teaspoon freshly grated nutmeg
1 large egg yolk
Kosher salt and freshly ground black pepper
3 slices thick-cut bacon, thinly sliced
2 medium leeks, halved lengthwise, washed and thinly sliced
8 ounces fresh or thawed frozen pizza dough
All-purpose flour, for dusting
2 ounces Gruyere, grated
Instructions: Put a pizza stone on a rack in the upper third of the oven. Preheat the oven to 550 degrees F and let the stone heat at that temperature for 10 minutes. Stir the creme fraiche, nutmeg and egg yolk together in a small bowl with a large pinch of salt and a few grinds of pepper. Put the bacon in a large skillet over medium heat and cook, stirring occasionally, until some of the fat has rendered and the bacon is just starting to crisp, about 7 minutes. Carefully drain off most of the fat, then add the leeks. Cook, stirring, until the leeks just start to wilt, about 3 minutes. Divide the pizza dough in half and lay on a lightly floured work surface. Roll and stretch one piece of dough into a very thin, organic shape (1/8 to 1/4 inch thick). Put the dough on a piece of parchment paper. Spread half of the creme fraiche mixture evenly on top, leaving a 1-inch border all around. Top with half of the bacon and leeks, then top with half the Gruyere. Put the pizza and parchment on a flat baking sheet or pizza peel and transfer to the pizza stone; bake until the crust is golden brown and charred in spots, 8 to 10 minutes. Repeat with the remaining dough and toppings. Cut into pieces and serve warm or at room temperature. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 22988,"Raspberry and Lemongrass Trifle 2 1/2 cups water 1 3/4 cups sugar, divided 2 ounces lemongrass, 3 to 4 sticks, but in 1/2 lengthwise 16 store-bought ladyfingers 1 1/3 cups raspberries 3 to 4 tablespoons vodka 2 1/2 cups light cream 8 egg yolks 2 cups heavy cream Instructions: Make a syrup with the water and 1 1/2 cups of the sugar by bringing them to the boil in a saucepan and boiling for 5 minutes. Take the pan off the heat, add the lemongrass and let it infuse for about half an hour. Strain the syrup into a measuring cup, keeping the saucepan with the lemongrass to 1 side. Take out about 1/2 to 3/4 cup of the syrup and put it into a pan with the raspberries. Bring it to a rolling boil and let it thicken slightly, mashing the fruit to make a jam-like consistency. Let it cool a little and then dunk the ladyfingers in the raspberry mixture and arrange them in the bottom of your bowl. Add the vodka and about 1/2 cup of the lemongrass syrup, depending on how much your ladyfingers absorb, and reserve the rest. Meanwhile, to make the custard, heat the light cream in the syrup pan with the lemongrass until it is nearly boiling, take it off the heat and let it infuse for about 15 minutes. Strain into a bowl. Whisk the yolks and the remaining 1/4 cup of sugar together and pour into the cream in the bowl. Then whisk again and put the custard back on the heat in the cleaned-out pan. Stir until the custard thickens and then pour it over the trifle sponges. Let it cool. Whip the heavy cream until thick but not stiff, and cover the custard layer. Use about 1 cup of the remaining sugar syrup to make a caramel by heating it in a saucepan until it turns a golden brown. Drizzle the caramelized sugar syrup over the layer of cream to decorate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 22989,"Peppermint Meringues 3 large egg whites Pinch fine salt 1/4 teaspoon cream of tartar 3/4 cup superfine sugar 1/4 to 1/2 teaspoon peppermint extract Red food coloring, preferably gel Instructions: Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment paper. Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, add the sugar 1 tablespoon at a time. Continue to beat until stiff peaks form. Beat in the peppermint. Fold the top of a pastry bag fitted with a round tip over and down a few inches. Dip a paintbrush in the food coloring. Starting inside the pastry tip, brush a stroke of food coloring from the tip to the top of the bag. Repeat with 3 more evenly spaced strokes. Fill the bag with the meringue; try to spoon it directly into the center so as not to smudge the food coloring (though some smudging is inevitable). Pipe 1-inch-diameter mounds of meringue spaced 1 inch apart onto the prepared baking sheets. Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Open the oven for a few minutes, then turn it off and shut the door. Leave the meringues in the oven until they are completely dry inside, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22990,"Au-Some Burgers 1 pound lean ground beef 1 pound ground chuck 2 green onions, diced 1 cup sun-dried tomatoes in oil, drained and finely chopped 6 ounces crumbled herbed feta cheese 1 cup baby spinach, finely chopped 2 tablespoons fresh dill, minced 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon garlic powder 1 teaspoon Worcestershire sauce Instructions: In a large bowl, combine all ingredients (except wood chips) and mix well. Cover and let the mixture sit for 30 minutes in refrigerator. Form into 8 patties. Meanwhile, preheat outdoor charcoal grill to medium-high heat. When coals are white, add soaked wood chips, if desired. Grill burgers, turning once, to desired doneness, about 4 minutes per side for rare to medium-rare. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 22991,"Grilled Eggplant with Mint Vinaigrette 2 eggplants (1 pound each), cut crosswise into 1/2-inch-thick slices Kosher salt 1/2 cup extra-virgin olive oil Freshly ground black pepper 1 lemon 2 tablespoons white wine vinegar 1/4 cup finely chopped shallots 1 tablespoon finely chopped fresh mint, plus small leaves for garnish Small square feta cheese, for shaving Instructions: Lay the eggplant slices in a single layer on 2 baking sheets and sprinkle both sides with salt. Set aside about 30 minutes, or until moisture beads on top of the eggplant. Prepare a grill for medium-high heat. Rinse the eggplant to remove the excess salt and pat dry. Brush the eggplant slices with 3 tablespoons of the olive oil, coating both sides. Season with salt and pepper. Working in batches, grill the eggplant about 5 minutes per side, or until char marks form and the eggplant is very tender. Transfer to a platter as you finish each batch. Meanwhile, grate the zest of the lemon into a small bowl. Halve the lemon and squeeze 2 tablespoons of juice into the bowl. Whisk in the vinegar, shallots, chopped mint and the remaining 5 tablespoons oil. Season the vinaigrette to taste with salt and pepper. Spoon the vinaigrette over the grilled eggplant and sprinkle with the mint leaves. Using a vegetable peeler, shave thin slices of feta cheese over the eggplant. Sprinkle with pepper and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 22992,"Elsa's Warm Chicken Liver Spread with The Works 2 sticks butter 3 large onions, thinly sliced 1 pound chicken livers, rinsed, dried, and trimmed of any connective tissues 8 slices sprouted wheat bread or pumpernickel bread About 1 teaspoon salt, 1/2 palm full 1/2 teaspoon black pepper, eyeball it 1/2 teaspoon ground thyme, eyeball it 1 small jar cornichons or baby sweet gherkins 2 shallots, finely chopped 1/2 cup grainy Dijon mustard 1/4 cup capers, drained Instructions: Preheat oven to 400 degrees F. In a large skillet, melt butter over medium heat. Add onions and sweat them 15 minutes; - do not let brown. Once the onions are sweet and tender, add livers and raise heat just a bit. Cook until livers are firm and cooked through, another 5 to 6 minutes. While livers cook, place bread on a cookie sheet and bake in oven to dry out and toast, 5 to 6 minutes. Cut toasted bread slices corner to corner. Pile toast triangles into a bread basket. Combine salt, pepper and thyme and sprinkle over the livers and onions. Place mixture in food processor in batches and grind into smooth spread. Transfer to a serving bowl. Fill ramekins or other small dishes with cornichons, shallots, mustard, and capers and arrange around the warm spread and toast basket. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22993,"Melon Soup 2 Crenshaw melons, roughly chopped into 1 to 1 1/2-inch cubes 1/4 cup lemon juice 1/4 cup white sugar 3/4 cup honey Gray salt 2 tablespoons fresh mint leaves 1 cup yogurt 3 tablespoons grappa 10 crostini bread sticks, accompaniment 10 thin slices prosciutto, accompaniment Instructions: Place melon cubes, lemon juice, white sugar, honey, and a pinch of salt in a blender and puree for 1 minute. Then add the mint and yogurt and puree another 1 minute. While pureeing, add the grappa. Transfer the puree to a glass pitcher. Refrigerate. Serve with crostini bread sticks wrapped in prosciutto to enhance the soup's sweet flavors. ","[Prosecco, Moscato, Vinho Verde, Cava]" 22994,"Eight-Flavor Sheet Pan Brownie-Cookie Bars Nonstick cooking spray, for the pan and parchment One 16.5-ounce tube refrigerated chocolate chip cookie dough One 22.25-ounce box brownie mix (plus required ingredients)
2 tablespoons peanut butter
8 chocolate sandwich cookies, such as Oreos 1 tablespoon dulce de leche
Coarse sea salt, for sprinkling 1/4 cup candy-coated chocolate candies, such as M&M's 1/4 cup crinkle-cut potato chips, crushed 6 small pretzels
1/4 cup bear-shaped graham cracker snacks, such as Teddy Grahams
1 tablespoon cream cheese, cut into small pieces 1/4 cup white chocolate chips
1/4 cup semisweet chocolate chips
2 tablespoons honey-roasted peanuts, crushed
1/4 cup vanilla frosting
2 tablespoons rainbow sprinkles
1/2 cup mini marshmallows
2 tablespoons freeze-dried raspberries, lightly crushed
Instructions: Preheat the oven to 325 degrees F. Spray an 18-by-13-inch sheet pan with cooking spray and top with parchment, leaving a 1-inch overhang on each of the short sides. Spray the parchment with cooking spray. Remove 1/4 cup of the cookie dough and reserve. Divide the remaining cookie dough into 3 equal portions. With the long sides of the prepared sheet pan positioned horizontally in front of you, visualize the pan divided into 8 even sections: 4 sections in the top row and 4 sections in the bottom row. Press one portion of the cookie dough into the top right section. Press a second portion of the dough into the section diagonally below and to the left of the first. Press the last portion of the dough into the bottom left corner.
Prepare the brownie batter according to the package directions. Divide the batter among the remaining 5 sections (about 1/2 cup batter per section).
Working from left to right on the top row, swirl 1 tablespoon of the peanut butter into the brownie batter in the top left corner. Press 6 of the chocolate sandwich cookies on top of the batter in the next section. Roll the reserved cookie dough into balls and arrange on top of each chocolate sandwich cookie and in the large diamond-shaped gaps between the cookies (do not place the balls too close to the edges of the section, or they may spread into the other sections). Swirl the dulce de leche into the batter in the next section and top with a sprinkle of coarse sea salt. Press the candy-coated chocolates into the cookie dough in the top right section.
Working from left to right on the bottom row, press the crushed potato chips into the cookie dough in the first section, then arrange the pretzels on top. Press the graham cracker bears into the brownie batter in the next section. Top the next cookie section with alternating rows of cream cheese bits and white chocolate chips. Last, sprinkle the semisweet chocolate chips on the final section of brownie batter. Bake until the cookies are golden and the brownies are set, 25 to 30 minutes. Cool for 10 minutes in the pan on a rack.
Meanwhile, prepare the toppings: Microwave the remaining 1 tablespoon peanut butter in a small microwave-safe bowl until smooth and pourable, about 15 seconds. Crush the remaining 2 chocolate sandwich cookies. Transfer the frosting to a pastry bag. Drizzle the warm peanut butter over the swirled peanut-butter brownie section and top with the crushed peanuts. Sprinkle the remaining crushed chocolate sandwich cookies over the section containing the whole cookies. Swirl the frosting over the candy-coated chocolate candy section and top with the rainbow sprinkles. Top the graham cracker bears with the mini marshmallows and toast with a small kitchen torch (or broil the marshmallows under a low broiler for about 1 minute). Last, sprinkle the freeze-dried raspberries over the chocolate chip brownie on the bottom right. Lift the finished brownie-cookie bar out of the pan and remove the parchment paper. Slice vertically in 8 pieces and horizontally in 4 pieces to create multi-flavored pieces.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22995,"Chicken Skewers with Peanut Sauce 1 cup chunky peanut butter 1/2 cup low-sodium chicken stock 1 lime, juiced 1 tablespoon soy sauce 1 teaspoon red chili flakes 1/2 teaspoon cayenne 1 tablespoon honey Salt and freshly ground black pepper 2 pounds chicken tenders 2 tablespoons vegetable oil 1 teaspoon allspice Special equipment: bamboo skewers Instructions: Combine peanut butter, stock, lime juice, soy sauce, hot chili flakes, cayenne and honey in a small saucepan. Stir to combine and bring to a simmer over medium heat, stirring occasionally. When peanut butter has melted, season, to taste, with salt and pepper and remove from heat. Preheat grill. Skewer chicken tenders, brush both sides with oil and season with salt, pepper and allspice. Grill chicken until it is browned on both sides and cooked through, about 4 minutes per side. Serve with peanut sauce. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 22996,"Satay Chicken Salad Wraps 1 pound boneless, skinless chicken thighs, pounded, cut into 1-inch strips 3 tablespoons peeled, roughly chopped ginger 3 tablespoons roughly chopped yellow onion 2 tablespoons roughly chopped garlic 2 tablespoons olive oil 3 tablespoons rice wine vinegar 2 tablespoons creamy peanut butter 1 tablespoon soy sauce 1/2 teaspoon red chili flakes 1 tablespoon fish sauce 3 tablespoons peanut oil 3/4 cup julienne red onion 1/4 cup shredded carrots 1/2 cup julienne red bell pepper 1/2 cup julienne bok choy 3/4 cup mung bean sprouts 1 tablespoon minced ginger 1 teaspoon minced garlic Asian Mayonnaise, recipe follows 6 naan wraps, purchased 1/2 cup mayonnaise 1 teaspoon lemon juice 1/2 teaspoon minced garlic 1 teaspoon finely chopped cilantro leave 2 teaspoons finely chopped green onions Instructions: Put the chicken into a resealable gallon-size plastic bag and pound with the flat side of a meat tenderizer to a thickness of 1/2-inch. Add the rest of the ingredients, except the peanut oil, to a food processor, fitted with the bottom blade or a blender, and pulse 5 to 6 times for 2 seconds each or until well blended. Using a new resealable gallon-size plastic bag, add the chicken and the marinade, mix well and refrigerate for 1 hour. While the chicken is marinating, prepare the Asian Mayonnaise. Remove the chicken from the marinade and wipe off the excess with a paper towel. Heat a large saute pan over high heat and add 3 tablespoons peanut oil. When the oil is hot, add the chicken, stirring frequently for 3 to 4 minutes. Once cooked through, remove the chicken to a plate and keep warm. To the same pan add the red onions, carrots, red bell peppers, and bok choy and saute for 2 minutes longer. Add in the mung bean sprouts, ginger and garlic and saute for 1 minute. Remove from the heat. Spread all of the naan with the Asian Mayonnaise and top with the chicken satay saute. Roll and serve immediately. In a small, nonreactive bowl, combine all the ingredients. Cover and refrigerate for 30 minutes, stirring after 15 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 22997,"Jalapeno Margaritas 1 small jalapeno pepper (or half a large jalapeno) 1 1/2 cups silver tequila, such as Avion
1 cup Triple Sec
1 cup freshly squeezed lime juice (8 limes)
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons honey
Pinch of kosher salt
Ice
Instructions: Pierce the jalapeno pepper in 8 to 10 places with the tip of a sharp paring knife and cut it in half lengthwise, leaving the seeds and the ribs. Place the pepper in a 4-cup liquid measuring cup, pour in the tequila, cover with plastic wrap, and allow to sit at room temperature for 24 hours. Discard the jalapeno and pour the tequila into a pitcher through a sieve to remove the seeds. Add the Triple Sec, lime juice, lemon juice, honey, and salt and stir. Use immediately or cover and refrigerate for up to 6 hours. When ready to serve, fill 6 margarita glasses with ice and pour over the margarita mixture; or fill a cocktail shaker with ice and some of the mixture, shake vigorously for 30 seconds, and pour into glasses. Serve ice cold. ","[Tequila, Mezcal, Cava, Sauvignon Blanc]" 22998,"Pecan Bars 1 1/2 sticks (3/4 cup) cold unsalted butter, cubed, plus more for dish 1 1/2 cups unbleached all-purpose flour 2/3 cup light brown sugar 1 teaspoon kosher salt 1 stick (1/2 cup) unsalted butter, softened 1 cup light brown sugar Pinch salt 1/3 cup light corn syrup 1/4 cup unbleached all-purpose flour 3 cups coarsely chopped pecans Instructions: Preheat oven to 350 degrees F. Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil. In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes. Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan. Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 22999,"Grilled Green Beans with Bacon Vinaigrette 1 1/4 pounds green beans, trimmed 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1/2 medium red onion, sliced (about 2/3 cup)
2 slices bacon 1 tablespoon whole-grain mustard 1 tablespoon white wine vinegar Instructions: Preheat a grill over medium-high heat. Lay 2 sheets of aluminum foil, about 14 inches long, on top of each other and crimp the edges together and up slightly so it resembles a rimmed baking sheet. Put the beans in the center and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place the foil baking sheet on the grill and add 2 tablespoons water. Grill the beans, tossing with long tongs occasionally, until lightly charred and softened, about 10 minutes. Add the onions and another 2 tablespoons of water and continue to grill until the beans and onions are tender, another 6 to 7 minutes. While the beans grill, cook the bacon in a small skillet over medium heat until crispy; transfer to a paper-towel-lined plate to drain. Pour off the bacon drippings, leaving about a tablespoon in the skillet. Remove the skillet from the heat and immediately stir in the mustard, vinegar and remaining 1 tablespoon oil until combined. Transfer the beans and onions to a bowl and add the vinaigrette from the skillet. Toss well, crumble the bacon over top and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 23000,"Garlic Cheese Bread Sticks 1 stick butter 3 cloves garlic, minced
1 loaf French bread, cut in half lengthways
Two 6-ounce balls fresh mozzarella, sliced
1 tablespoon chopped fresh flat-leaf parsley Instructions: Set an oven rack on the bottom position and preheat the oven to 450 degrees F. Melt the butter in a pan with the garlic and bring to a simmer. Brush the garlic butter over the bread, lay slices of the mozzarella on top and sprinkle with the chopped parsley. Put the bread onto a baking sheet and cook on the bottom rack for about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 23001,"Gnocchi and Tomato Pancetta Sauce 2 large russet (baking potatoes) 3-4 cups flour Olive oil 8 slices thick (bacon thickness) pancetta, chopped 1/2 to 3/4 teaspoon dried red pepper flakes, depending on you desire for spice 1/4 cup fresh Italian parsley, chopped (or 1 tablespoon dried parsley) 2 to 3 cloves chopped garlic 2 (28-ounce) cans whole Italian plum tomatoes Salt Instructions: Boil the potatoes until fork tender (not mushy). As soon as they are done, remove from the water and place in a dish. Remove the skin from the potatoes using a sharp knife or fork. Cut the potatoes into pieces and process the peeled, hot potatoes through a food mill using the medium disk. Place a mound of flour, about 2 1/2 cups to start, on your work surface (a floured board). Place all of the processed potatoes on top of the flour. Knead the flour/potato mixture with your hands until the dough is smooth; free of lumps, but yet still a little sticky. This recipe does not lend itself to making the dough in the food processor or mixer. Keep adding flour as necessary to obtain the desired consistency. The amount of the flour needed depends on how much water is in the potatoes, the moisture in the air, etc. Sometimes it can take up to 4 cups to obtain the right consistency. Keep kneading until it is right. After kneading the dough, place it under a dry kitchen towel to keep it warm. Immediately start making the gnocchi. This dough must be used right away. Cut a small piece off of the dough. Roll the piece into a \log\ that is approximately 12 to 16 inches long. The log should be about 1/2-inch in diameter. You do not want it too wide or the gnocchi get too \fat.\ Cut the \log\ into pieces about 1-inch long. You will end up with about 12 to16 gnocchi per log. The next step is to form the gnocchi. Take a fork in your left hand (if you are right handed), and hold it straight up with the tines facing towards the ceiling. With your index finger of your right hand, take 1 piece of gnocchi (the 1-inch pieces that you cut above), and starting at the top of the fork, roll the piece down the inside tine of the fork. This should be done with firm pressure (not too firm as to smash the gnocchi, but firm enough to roll the piece down the fork and leave an indentation on the gnocchi). When you get to the base of the tines, release the gnocchi and let it drop to a floured tray. The \completed\ gnocchi should be marked with the fork tines on 1 side of it and have a slight indentation from your index finger on the other side of it. This shape and marking allow the pasta to \catch\ the sauce when you serve it. Proceed with all of the dough and make each piece as directed. This goes very fast once you get the hang of it. Let the pasta sit on the floured trays on you counter until ready to serve. However, serving time should be within 4 to 5 hours of making the gnocchi. Otherwise they will dry out and get tough. To serve, boil the gnocchi in lots of boiling, salted water. As soon as the pasta rises to the top, it is done. (This is also very quick). Drain the cooked gnocchi in a colander or strainer. Place the cooked pasta in a serving platter and top/mix with the sauce. Heat olive oil in saucepan over medium heat until hot but not smoking. Add the chopped pancetta, red pepper flakes and parsley. Cook until the pancetta is cooked through and is slightly brown. Add the garlic; cook for another 2 minutes. Process the tomatoes with their juice in the food processor. Pulse the tomatoes briefly until they are coarsely chopped. You do not want them to puree. Add to the cooked ingredients in the saucepan. Add salt to taste. Continue cooking on a low simmer for about 1 hour until the sauce has reduced and is somewhat thicker. You can keep cooking this for up to 3 hours. The longer you cook it, the thicker and richer it becomes. If you cook it too long, add water to reduce the thickness and you reach the desired consistency. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 23002,"Chopped Cheeseburgers 1 tablespoon vegetable oil 1/2 onion, finely chopped 1 1/4 pounds ground beef, broken into pieces
Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
2 to 4 tablespoons chopped pickled hot peppers
8 slices American cheese (about 4 ounces)
1/3 cup mayonnaise
4 soft white hero rolls, split and toasted
Shredded iceberg lettuce, sliced tomatoes, ketchup and hot sauce, for topping Shredded iceberg lettuce, sliced tomatoes, ketchup and hot sauce, for topping
Potato chips, for serving Instructions: Heat a large cast-iron skillet over medium-high heat. Add the vegetable oil, then add the onion, ground beef, 1/2 teaspoon salt and a few grinds of pepper. Cook, undisturbed, until the beef starts to develop a crust, 1 to 2 minutes. Flip with a spatula, breaking up the meat. Continue cooking until browned, about 30 more seconds. Stir in the pickled peppers, then arrange the cheese over the meat mixture; remove from the heat and let melt. Spread the mayonnaise on both sides of the rolls. Divide the beef among the roll bottoms using a spatula. Top with lettuce, tomatoes, ketchup, hot sauce and the roll tops. Serve with potato chips. ","[Cabernet Sauvignon, Malbec, Zinfandel, Tempranillo]" 23003,"Okonomiyaki 2 cups Okonomiyaki Flour Blend, recipe follows 1 1/2 cups water 4 large eggs 1 teaspoon salt
3 cups shredded cabbage Oil, for cooking 4 ounces very thinly sliced pork belly (like bacon but not smoked) 4 large eggs 1/2 cup sweet-salty glaze, such as This Little Goat Went to Tokyo sauce
1/4 cup Japanese-style mayonnaise, such as Kewpie 2 cups Tempura Crunchies, recipe follows 1/4 cup fresh cilantro, roughly chopped 1/4 cup thinly sliced scallions 2 cups finely ground high gluten flour 1/2 cup sweet potato starch
2 tablespoons plus 1 1/2 teaspoons baking powder 1 1/2 teaspoons tablespoon nori powder 1 teaspoon guar gum
1 cup all-purpose flour 1 cup cornstarch
1 beer
Oil, for frying
Instructions: For the okonomiyaki batter: Whisk together the Okonomiyaki Flour Blend, water, eggs and salt in a large bowl. Fold in the cabbage. For serving: Heat a nonstick skillet over medium heat. Drizzle with a small amount of oil. Scoop 1/2 cup okonomiyaki batter into the center of the skillet. Drape 3 pieces of pork belly over the top, uncooked side of the pancake. Cook the pancake until the bottom is golden brown and crisp, 4 to 5 minutes. Carefully flip to the pork belly side. Cook until the belly is crispy and the center of the pancake is cooked through, 6 to 8 minutes. Slide out of the skillet and repeat with the remaining batter and pork belly to make 4 pancakes total.
To finish the okonomiyaki: Heat some oil in a skillet and cook the eggs to desired doneness. We prefer sunny-side up because the runny yolk adds a delicious richness.
Top each pancake with an egg. Drizzle each with Tokyo Sauce and mayonnaise. Sprinkle with tempura crunchies and finish with cilantro and scallions.
Whisk together the high gluten flour, sweet potato starch, baking powder, nori powder and guar gum in a large bowl. Whisk together the flour, cornstarch and beer in a medium bowl. Heat about 2 inches of oil in a large pot and attach a deep fry fat thermometer to the side. Heat to 375 degrees F. Drizzle the tempura batter into the oil and fry, stirring, until golden brown, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate. Let cool. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23004,"Deviled Eggs, Three Ways 12 large eggs, in their shells Greens, for lining the serving platter
2 tablespoons mayonnaise 1 tablespoon capers, chopped, plus more for garnish 2 teaspoons spicy brown mustard
2 sweet gherkins, finely chopped
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 tablespoons mayonnaise 1 teaspoon prepared wasabi
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Pickled ginger, for garnish 3 cucumber slices, cut into quarters, for garnish
2 tablespoons mayonnaise 1 teaspoon sesame oil
1 teaspoon toasted sesame seeds, plus more for garnish 1/2 small carrot, finely chopped
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Instructions: For the hard-boiled eggs: Fill a large, deep saucepan with a tight-fitting lid with 2 inches of cold water. Place the eggs in it and bring to a boil over medium-high heat. Immediately turn off the heat and cover with the lid. Let sit for 12 minutes. Transfer to a colander and rinse under cold water. Once cooled, peel the eggs and slice in half lengthwise. Scoop out the yolks and place 4 yolks in each of 3 bowls. Mash well with a fork. Line a large serving platter with the greens. For the pickles and capers: Add the mayonnaise, chopped capers, mustard and gherkins to one of the bowls of yolks and mash together until thoroughly incorporated. Season with salt and pepper. Divide the filling among 8 egg halves. Top each with some capers and place on the platter. For the wasabi and ginger: Add the mayonnaise and wasabi to the second bowl of yolks and mash together. Season with salt and pepper. Divide the filling among 8 egg halves. Top each with a slice of pickled ginger and a small piece of cucumber and place on the platter. For the sesame carrot: Add the mayonnaise, sesame oil, sesame seeds and carrot to the remaining bowl of yolks and mash together. Season with salt and pepper. Divide the filling among the remaining 8 egg halves. Top each with more sesame seeds and place on the platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23005,"Baked Pita Chips with Charred Three Onion Dip 3 tablespoons olive oil 1 tablespoon kosher salt 1/2 teaspoon smoked paprika 1/4 teaspoon garlic powder 1/4 teaspoon cracked black pepper 6 pita bread rounds Charred Three Onion Dip, for serving, recipe follows 6 scallions 1 small red onion Olive oil, for brushing 2 cups sour cream 1 cup mascarpone cheese 1 tablespoon Worcestershire sauce 1/4 tablespoon fresh lemon juice 1/2 tablespoon kosher salt 1/4 teaspoon cracked black pepper 1 teaspoon chopped fresh chives Dash hot sauce, such as Tabasco Instructions: Preheat the oven to 400 degrees F.
Combine the olive oil, 1/2 tablespoon salt, smoked paprika, garlic powder and pepper in a small bowl. Whisk together. Brush the seasoned oil on the first pita, stack another pita on top and repeat until you have 3 pitas. Repeat, making a second stack.
Use a knife to cut the stack into 8 wedges. Repeat with the second stack. Arrange the chips in a single layer on a baking sheet. Bake for 10 minutes. Flip and bake until golden and toasted, another 2 to 3 minutes. Sprinkle the chips with the remaining 1/2 tablespoon salt as soon as you remove them from the oven. Serve with the Charred Three Onion Dip. Slice the onion into 4 wedges. Heat a grill pan over medium-high heat. Brush the scallions and onions with olive oil. Grill until they are softened and the outside is charred, about 5 minutes for the scallions and 10 minutes for the onions. Chop the scallions and slice the onions very thin. Put in a bowl. Add the sour cream, mascarpone, Worcestershire, lemon juice, salt, pepper, chives and hot sauce and mix together. Chill for at least 30 minutes before serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 23006,"Beef Medallion with Herb Roasted Potatoes, Warm Salad Greens and a Dried Morel Brandy Sauce 6 Yukon gold potatoes, washed, cut into 1/8-inch round slices 1/4 cup olive oil 2 tablespoons Herb Mix, recipe follows Salt and fresh ground black pepper 1 tablespoon truffle butter (can be store-bought) Eight 4-ounce beef tenderloin medallions Olive oil 6 tablespoons Herb Mix, recipe follows Salt and fresh ground black pepper 1 tablespoon butter 1 tablespoon shallots, minced 1/2 cup dried morels, soaked in warm water to cover for 30 minutes, strained, water reserved 1/4 cup brandy 3/4 cup veal stock 1/4 cup heavy cream Salt and fresh ground black pepper 2 tablespoons olive oil 1/2 tablespoon minced shallots 1 pound beet greens 1/2 pound arugula, stems removed 1 pound baby spinach Salt and black pepper 1/4 cup tomato concasse (peeled, seeded, and cut into julienned strips) 2 tablespoons chopped fresh thyme leaves 2 tablespoons chopped fresh rosemary 1/4 cup Italian flat-leaf parsley, chopped Instructions: Preheat oven to 350 degrees F. In a large mixing bowl, toss the sliced potatoes with the olive oil and 2 tablespoons of Herb Mix. Season with salt and black pepper. Place potatoes on a baking tray. Roast potatoes in preheated oven for 15 minutes, until the edges just start to turn golden. Remove from oven and place potatoes into a glass bowl. While still warm, toss truffle butter with the potatoes. Cover with foil and keep warm until ready to serve. For the medallions, coat all sides with olive oil. Sprinkle about 2 teaspoons of Herb Mix per medallion on both sides. Season both sides of the medallions with salt and black pepper. In a large skillet, sear medallions on high heat until the outside is cooked. Remove from pan and set aside. To make the sauce, use the same pan that the medallions were cooked in. The leftover residue from the beef will add extra flavor. Add the butter, 1 tablespoon of shallots, and morels. Saute for 3 minutes. Add brandy and flame off alcohol. Pour in reserved morel water and reduce by half. Once reduced, add the veal stock and bring to a simmer. Add the heavy cream and reduce to low heat. Simmer for one minute. Season with salt and black pepper. Leave in pan to maintain heat until ready to serve. To make the warm salad greens, in a separate large saute pan with the olive oil, saute the shallots for 2 minutes. Then add the beet greens and arugula, saute until wilted. Remove from heat and toss in baby spinach. Season with salt and pepper. To plate each serving, place a portion of the potatoes in the center of the plate. Then arrange each portion of the greens on top of the potatoes. Then place two medallions on top of the greens, leaning against each other. Then spoon a portion of the sauce around the potatoes, greens, and medallions. Garnish the top of the medallions with 1 tablespoon of tomato concasse. Serve and enjoy. In a small mixing bowl, combine all of the ingredients. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Syrah]" 23007,"Italian Fudge-Filled Cookies 3/4 cup vegetable shortening 1 cup firmly packed light brown sugar 1/2 cup milk 1 egg 1/2 teaspoon salt 2 1/2 teaspoons baking powder 1/2 teaspoon vanilla extract 3 cups all-purpose flour One 1-pound bag chocolate chips 2 cups chopped walnuts 2 cups sweetened condensed milk 1 teaspoon vanilla extract Two 1-ounce squares unsweetened chocolate, melted 1 teaspoon butter Confectioners' sugar, for dusting Instructions: Preheat oven to 350 degrees F. For the dough: in a mixer, beat together the shortening and brown sugar. Add the milk and the egg, and beat until combined. Add the salt, baking powder, vanilla and flour. Mix until everything is thoroughly combined. Remove dough from bowl, cut in half. Roll each half of dough between 2 sheets of waxed paper. Peel waxed paper off the bottom of 1 of the layers and place it in a greased 9 by 13-inch baking pan. Press dough with hands into the corners of the pan, trimming any pieces that come over the sides. Peel off the waxed paper from the other side. Meanwhile, stir all the filling ingredients together. Evenly pour fudge filling on top of first layer in pan. Remove waxed paper from 1 side of top dough layer and place that side over filling. Then remove waxed paper from the top side. Bake until top is brown, about 30 to 35 minutes. Let cool on a rack for 4 to 5 hours or even overnight. Sprinkle with powdered sugar and cut into serving pieces ","[Barolo, Barbaresco, Dolcetto, Chianti]" 23008,"Prawn and Pea Risotto with Basil and Mint 3 good handfuls peas, podded (keep pods on one side) 1 cup stock or water 1 basic risotto recipe, recipe follows 1 pound raw prawns, peeled 1 handful basil, chopped 1/2 handful mint, chopped 1 lemon, juiced Approximately 2 pints stock (chicken, fish or vegetable as appropriate) 1 tablespoon olive oil 3 shallots or 2 medium onions finely chopped 2 cloves garlic, finely chopped 1/2 head celery, finely chopped 14 ounces arborio rice Sea salt and freshly ground black pepper 2 wine glasses dry white vermouth (dry Martini or Noilly Prat) or dry white wine 2 1/2 ounces butter 3 1/2 ounces freshly grated Parmesan, omit for any fish-based risottos Instructions: Cook peas in boiling stock or water. Don't waste pods, you can place them in the stock after the peas are cooked to infuse their fantastic delicate flavor. Use this stock as part of the stock/water for the risotto. At the end of Stage 3 in the basic risotto recipe, add the prawns and peas and simmer for 1 minute as prawns take no time to cook. At Stage 4 of the risotto recipe throw in the fresh herbs and squeeze the lemon juice. Stir and serve immediately. Drizzle with good peppery olive oil.; Stage 1. Heat stock. In a separate pan heat the olive oil, add the shallots or onion, garlic and celery and slowly fry for about 3 minutes. When the vegetables have softened, add the rice, season with salt and pepper and turn up the heat. Stage 2. The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent having absorbed all the flavors from the vegetables. Add the vermouth or wine and keep stirring -- it will smell fantastic as it sizzles around the rice. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence. Stage 3. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a highish simmer so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock, stirring and allowing each ladle of liquid to be absorbed before adding the next. This will take around 15 minutes. Taste the rice -- is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don't forget to carefully check the seasoning. Stage 4. Remove from the heat and add the butter and Parmesan, if using. Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture. Yield: 6 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 23009,"Crunchy Slaw 3 tablespoons olive oil 2 cups unsalted, roasted peanuts 1 cup rice wine vinegar 1/2 cup sesame oil 1/4 cup honey 4 teaspoons salt 1 teaspoon freshly ground black pepper 1 large head of white cabbage (about 31/2 pounds) cored and shredded 1 head red cabbage (about 1 1/2 pounds) cored and shredded 2 cups sliced red onions 1 cup chopped green onions 1 cup loosely packed fresh cilantro leaves 1/2 teaspoon cayenne 2 packages (10-ounce) small corn tortillas, julienned and fried until golden brown Instructions: Heat the olive oil in a large, heavy skillet over medium heat. Add the peanuts and toast them for 5 minutes, stirring often. Remove from the heat and set aside. In a medium sized mixing bowl, combine the vinegar, sesame oil, honey, 1 teaspoon of the salt and 1/2 teaspoon of the black pepper. Put the cabbages, red onions, green onions and cilantro in a very large mixing bowl and season with the remaining black pepper and the cayenne. Add the dressing mixture and toss to distribute dressing evenly. Store in large plastic storage bags. Refrigerate for at least 4 hours before serving. Before serving, add the fried tortillas and mix well. Ser ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 23010,"Tuna Caper Crostini 1 baguette 2 (6-ounce) cans white meat tuna packed in water, drained 1/4 cup capers, drained 1 large shallot, minced 1/3 cup extra-virgin olive oil 3 tablespoons fresh lemon juice 2 tablespoons chopped fresh parsley leaves 15 to 20 grinds of black pepper Instructions: Preheat oven to 350 degrees F. Slice baguette into 1/2-inch thick slices and place on a baking sheet. Bake until toasted and golden, about 5 to 10 minutes. Combine all remaining ingredients in a mixing bowl and mix thoroughly. Top each toasted baguette slice with about 1 tablespoon of the tuna salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 23011,"Shrimp and Chive Ravioli with Grape Tomato Sauce 1/2 recipe Pasta Dough for Ravioli, recipe follows 1 pound medium-size raw shrimp, cleaned and shelled 1 bunch fresh basil leaves, plus more for garnish 1 bunch fresh chervil, plus more for garnish 1 bunch fresh chives, plus more for garnish 1 large egg white, plus 1 egg for wash 8 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 pint grape tomatoes 2 shallots, finely chopped 1/2 bunch fresh chervil, plus more for garnish Flour, for dusting 5 cups all-purpose flour, plus more for dusting 1 teaspoon salt 6 large eggs 2 tablespoons extra-virgin olive oil Instructions: Make the Pasta Dough for Ravioli and set aside to rest. Make the filling: In the bowl of a food processor add the shrimp, 1/2 bunch basil leaves, 1/2 bunch chives, 1/2 bunch chervil, egg white, and 2 tablespoons olive oil; season this with salt and pepper. Pulse until it is finely chopped but not pureed. Cover and refrigerate until ready to use. Roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half. Form the ravioli: Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter with flour, lay out 1 long sheet of pasta, and brush the top surface with the egg wash. Drop the filling by the tablespoonful about 2-inches apart onto 1/2 of the pasta sheet. Fold the other 1/2 over the filling like a blanket. Gently press out the air pockets around each mound of filling. Use a sharp knife to cut the sides around each mound and press the edges with your fingers to make a tight seal. Dust a sheet pan with flour to prevent the ravioli from sticking and lay them out to dry slightly while assembling the rest. Make the sauce: Heat the broiler. Put the tomatoes onto a baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Broil until the tomatoes burst, about 10 minutes. In a large skillet over medium-high heat add the remaining 4 tablespoons olive oil. Put in the shallots and cook them until they are soft, about 5 minutes. Chop the remaining basil, chives, and chervil and add them to the pan. Fold the tomatoes into the pan and cook for another 5 minutes; keep warm while you cook the ravioli. Cook and sauce the ravioli: Place the pasta into a large pot of boiling salted water and cook for about 4 minutes, they'll float to the top when ready; do not overcrowd the pot. Lift them from the water with a large strainer or slotted spoon into the tomato sauce. Gently coat the ravioli with the sauce and serve garnished with more chopped herbs. To make the pasta dough: In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Pour in 1 tablespoon olive oil and continue to mix until a smooth dough is formed. If the dough is too dry drizzle in a bit of water, if it is too wet sprinkle in some more flour. Dust some flour on a work surface, knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. To make the dough by hand: Combine the flour and salt on a flat work surface, shape into a mound, and make a well in the center. Add the eggs and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall and mix it with the beaten eggs. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a smooth dough. Dust some flour on the work surface; knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. To roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half. Yield: enough for 48 ravioli ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 23012,"Ultra Creamy Mashed Potatoes 3? cups Swanson? Chicken Broth (Regular, Natural Goodness? or Certified Organic) 5 large potatoes (about 2? pounds), peeled and cut into 1-inch pieces (about 7? cups) ? cup light cream 2 tablespoons butter Generous dash ground black pepper Instructions:

1. Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
2. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander, reserving the broth.
3. Mash the potatoes with ¼ cup reserved broth, the cream, butter and black pepper. Add additional reserved broth, if needed, until desired consistency. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 23013,"Whole Grain Medium Shells with Beans and Escarole 1 small onion, chopped 2 medium carrots, chopped 2 ribs celery, chopped Kosher salt and freshly ground black pepper or 1/4 to 1/2 teaspoon crushed red pepper flakes 6 large sage leaves 1 tablespoon fresh thyme leaves 4 garlic cloves 3 cups cooked borlotti beans 1 (13.25-ounce) box Whole Grain Medium Shells 1 head escarole, washed and leaves finely shredded (about 12 ounces) 1 cup freshly grated parmesan cheese 1/4 cup sun-dried tomato pesto, optional Instructions:
4. Heat olive oil in a large deep skillet over medium heat. Add onion, carrot, and celery and cook until vegetables are slightly softened, 5 minutes. Add 1 cup water, season with salt and pepper, cover and cook until tender, 10 minutes.
5. Meanwhile, finely chop sage, thyme, and garlic together. Stir chopped herb mixture and beans into vegetables.
6. Cook pasta according to package directions. After 5 minutes, stir in escarole and continue to cook, until shells are \al dente,\ 1 to 2 minutes more. Drain, reserving 1 1/2 cups pasta water.
7. Add pasta and escarole to the vegetables, tossing with some pasta water until creamy and coated. Stir in 3/4 cup cheese, season with more salt and pepper to taste. Serve with grated cheese and a dollop of tomato pesto if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 23014,"Tuna Tartare 4 ounces sushi-quality tuna, chopped 1 tablespoon green onion, chopped 1 teaspoon toasted sesame seeds 1 teaspoon pickled ginger, chopped 2 tablespoons soy sauce 1 teaspoon wasabi paste Juice from 1/2 of a lime Instructions: Add all ingredients into bowl and mix thoroughly. Serve on brioche, crackers, potato chips, cucumbers or any other crusty bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 23015,"RED MULLET SALAD WITH VEGETABLES 3 beefsteak tomatoes Olive oil, for sauteing 2 garlic cloves , chopped Thyme Bay leaf Salt and pepper 6 cups shellfish stock or chicken stock 20 baby fennel bulbs 20 pink radishes 1 3/4 ounces capers 1-ounce anchovies 3 1/2 ounces black olives 1 garlic clove, chopped 3 1/3 tablespoons olive oil 10 red mullets, 9 ounces each Salt and pepper Lettuce bundle, for each serving 2 teaspoons lemon dressing, for each bundle 1 black radish, sliced, for each serving Instructions: Prepare each red mullet in 2 fillets. Peel the tomatoes, cut in quarters, and remove seeds. Heat olive oil in a saucepan and add the tomatoes, garlic, thyme, bay leaf and salt and pepper. Add 6 cups shellfish stock or chicken stock. Simmer until reduced to a light sauce consistency. Remove from the heat and cool to room temperature. Slice the fennel on slicing machine and keep in iced water along with the pink radishes. Prepare the tapenade: blend together all tapenade ingredients. Sprinkle the red mullet fillets with salt and pepper. In enough olive oil to coat the pan, fry the red mullet fillets, skin side, turn over and fry until just cooked through. Plating: Make bundles of lettuce, sprinkle with lemon dressing and surround with thin slices of black radish on one side of the plate. Place fish fillets in the center and top with tapenade. Garnish with fennel slices, pink radishes and the shellfish sauce around. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 23016,"Spanish Influenced Chili with Collard Wrapped Pork, Chorizo and Sweet and Smoky Paprikas 4 large leaves collard greens One 2 1/2-pound pork butt, cut into 1 1/2- to 2-inch cubes Extra-virgin olive oil, plus more to saute vegetables 2 tablespoons Spanish paprika 1 tablespoon pimenton smoky paprika, plus 1 tablespoon 1 tablespoon liquid smoke Salt and black pepper Unsalted butter 5 to 6 cloves garlic, diced finely 3 to 4 ounces finely diced Spanish chorizo sausage 2 onions, diced Piquillo peppers or 1 red bell pepper, chopped 2 tablespoons sweet paprika 1/2 teaspoon saffron 1 tablespoon crushed oregano 2 small cans diced green chiles One 28-ounce can diced tomatoes 2 cups chicken stock 1 tablespoon finely chopped thyme leaves 2 cups cooked cranberry beans or other favorite beans 2 tablespoon chopped parsley leaves Shredded cheese for garnish Instructions: Preheat oven to 350 degrees F. Lay 2 sheets 24 inches long of heavy duty foil down in a cross pattern then lay the collard greens on the foil in the cross pattern. Douse the pork with olive oil to coat then add 2 tablespoons Spanish paprika and 1 tablespoon pimenton paprika, liquid smoke, and salt and pepper. Place pork in mound over collards then pull the leaves over the top of the pork and wrap the package securely. Place on a sheet pan and put into the oven. Bake for 2 1/2 hours. Remove from oven, open package to allow steam to escape and reserve. Heat more oil and butter in a medium ovenproof skillet over medium heat. Add garlic and cook 1 minute then add chorizo and onion. Cook until softened 7 to 10 minutes. Then add piquillo peppers, sweet paprika, remaining 1 tablespoon smoky paprika, saffron, and oregano, cook 1 minute. Then add green chiles, tomatoes and stock. Bring to a boil and simmer 5 minutes. Add thyme and beans and cook 5 more minutes. Add cooked pork with broth from foil pack, cook 5 more minutes. Turn off heat and add chopped parsley. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 23017,"Smoked Pork Ribs 2 tablespoons yellow mustard One 4-pound rack pork spare ribs 1/4 cup chili powder 1/4 cup kosher salt 1/4 cup coarse black pepper 1 tablespoon garlic powder 1 tablespoon paprika 1 teaspoon cayenne pepper 1/4 cup barbecue sauce Instructions: Apply a light coat of yellow mustard to the pork ribs. (This is only meant to hold the rub on; not for flavoring.) Mix chili powder, salt, pepper, garlic powder, paprika and cayenne together in a bowl and apply evenly to the pork ribs, front and back. In an offset smoker, light a fire with a hardwood of your choice. (We use oak but any hardwood will do.) When the smoker heats to approximately 275 degrees F, put the ribs on and maintain that temperature for 4 to 5 hours. Cook, checking the ribs hourly, until a toothpick goes through the meat between the ribs with little resistance. Brush with barbecue sauce and cook another 15 minutes. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 23018,"Sheet-Pan Pork Chops with Hominy Succotash 2 tablespoons extra-virgin olive oil 7 cloves garlic (1 finely grated, 6 smashed) 1 teaspoon dried oregano 1/2 teaspoon smoked paprika 4 bone-in, center-cut pork chops (3/4 to 1 inch thick; 10 ounces each) Kosher salt and freshly ground pepper 1 15-ounce can white hominy, drained 1 10-ounce bag trimmed green beans, halved crosswise 1 4-ounce jar chopped or sliced pimientos, drained 1/2 cup low-sodium chicken broth 2 tablespoons unsalted butter, cut into pieces 1 tablespoon sherry vinegar Instructions: Preheat the broiler. Mix 1 tablespoon olive oil with the grated garlic, oregano and paprika in a small bowl. Rub all over the pork chops on a rimmed baking sheet; season with salt and pepper. Toss the hominy, green beans, pimientos and smashed garlic with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Scatter around the pork chops. Pour the chicken broth over the hominy mixture, then dot with the butter. Transfer the baking sheet to the broiler and cook, rotating the pan and stirring the hominy mixture halfway through, until a thermometer inserted into the pork registers 145? F, 9 to 12 minutes. Remove the pork chops to plates. Stir the hominy mixture and return to the broiler until some of the liquid is reduced and the green beans are charred, 1 to 2 more minutes. Stir in the vinegar, season with salt and add to the plates. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 23019,"Spicy Blueberry Pork Tenderloin 2 cups blueberry preserves 1/4 teaspoon chipotle powder 1/2 orange, zested and juiced 3 tablespoons whole-grain mustard, divided Kosher salt and freshly ground black pepper 1 pork tenderloin (roughly 1 1/2 pounds) Instructions: In a medium saucepan over high heat, combine the blueberry preserves, chipotle powder, orange zest and juice and 2 tablespoons of the mustard. Season with salt and pepper, to taste. Reduce the heat and to a simmer, stirring occasionally, until berries begin to burst and at a thick sauce consistency, about 10 to 15 minutes. Pour into a serving bowl and set aside. Preheat the broiler. Rub the tenderloin with the remaining 1 tablespoon of the mustard and season on all sides with salt and pepper. Put the pork on a foil-lined sheet tray on a wire rack and broil approximately 5 to 6 inches from the heat source. Turn the meat about every 3 to 5 minutes, cooking until an instant-read thermometer registers 145 degrees F, about 15 to 20 minutes. Set aside on a cutting board and allow to rest about 5 minutes, tented with foil. Slice the pork and transfer it to a serving platter. Serve with the blueberry sauce. ","[Malbec, Tempranillo, Garnacha, Barbera]" 23020,"Plain Boiled Quinoa 1 pound (2 1/4 cups) quinoa 2 1/2 quarts water Salt Instructions: Set quinoa in a bowl of cold water and wash it by rubbing it between your hands. Drain and repeat the process until the water is clear. Transfer the rinsed quinoa to a saucepan and cover with water and some salt. Bring the liquid to a boil, lower the heat and boil, uncovered, for 10 minutes or until all the grains are translucent. Take care not to overcook. Drain the quinoa immediately but do not cool under cold water or the grain will be waterlogged. If not eating right away, transfer the quinoa to a cloth lined baking pan and fluff up with two forks to help cool the grain a little faster. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23021,"Cod with Tomato-Fennel Sauce 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling 1 onion, sliced 1 fennel bulb, trimmed, cored and thinly sliced, plus chopped fronds for topping Kosher salt and freshly ground pepper 3 cloves garlic (2 minced, 1 smashed) 1 tablespoon chopped fresh oregano
1/3 cup pitted kalamata olives, halved 1/2 teaspoon red pepper flakes 1/3 cup dry vermouth or dry white wine 1 28-ounce can whole peeled tomatoes, crushed by hand 4 skinless center-cut cod fillets (6 to 7 ounces each) 4 slices ciabatta bread, halved Instructions: Preheat the broiler. Heat the olive oil in a large skillet over medium heat. Add the onion, fennel and a pinch each of salt and pepper; cook, stirring, until the vegetables are tender and just starting to brown, about 10 minutes. Add the minced garlic, oregano, olives and red pepper flakes and cook until the garlic is softened, 1 to 2 minutes. Add the vermouth and cook until almost completely evaporated, about 3 minutes. Add the tomatoes and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 5 minutes. Generously season the cod with salt and pepper and nestle in the sauce. Cover and cook until the fish is mostly cooked through, 6 to 8 minutes. Turn off the heat and let the fish finish cooking in the sauce, about 3 more minutes. Meanwhile, brush the ciabatta with olive oil and broil until toasted, 1 to 2 minutes per side. Rub with the smashed garlic. Divide the sauce and fish among shallow bowls; drizzle with olive oil. Top with fennel fronds and serve with the ciabatta. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 23022,"Chicken Fried Steak with Gravy 2 packages garlic-ranch salad dressing mix 1 cup all-purpose flour Ground black pepper 1 egg, lightly beaten 2 cups buttermilk, plus 1 cup 1 pound cubed steak, cut into 4 pieces Oil, for frying 1 cup chicken broth 1 (2.64-ounce) package gravy mix Mashed potatoes, for serving Instructions: Combine 1 package salad dressing mix, flour, and pepper, to taste, in a large plastic bag. Set aside. Combine another package salad dressing mix, egg, and 2 cups buttermilk in a shallow bowl. Soak steaks in buttermilk mixture. Remove 1 steak and toss in flour mixture. Shake off any excess flour and dip again in the buttermilk mixture. Return to flour mixture and toss. Repeat process for remaining steaks. Heat 1/2-inch layer of oil in a large cast iron skillet to 350 degrees F. Place 2 steaks in the pan at a time. Cook for 4 minutes on each side or until golden brown. Drain on paper towels. To make the gravy, combine 1 cup buttermilk, chicken broth, and gravy package in small saucepan. Bring to simmer over medium heat and stir well. Top steaks with gravy and serve with mashed potatoes and gravy, if desired. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 23023,"Steamed Lemon Raspberry Sponge Pudding Butter, for coating, plus 2 ounces melted Sugar, for coating, plus 1/2 cup 1/2 pint raspberries 3 eggs, separated 1/2 teaspoon vanilla extract 1 lemon, zested 1 1/4 cups buttermilk 1 1/4 cups flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1 to 2 tablespoons sugar, plus 2 tablespoons 1 cup yogurt Instructions: Preheat oven to 375 degrees F. Butter and sugar ramekins and place 5 or 6 berries in each one. With a whisk attachment, whip the yolks with 1/2 cup sugar until light and fluffy. Mix in the vanilla, melted butter, lemon zest, and buttermilk. Stir the dry ingredients together and slowly mix them into the yolks. In a separate bowl, whip the whites until stiff then fold them into the batter. Pour the batter into the prepared molds filling almost to the top. Place them in a water bath and cover with foil. Bake for 30 minutes. Remove from the oven and let set 5 minutes before turning the cakes out of their molds. To serve, mash the remaining raspberries with the 1 to 2 tablespoons of sugar to make a rough pureed mash. Stir 2 tablespoons sugar into the yogurt. Place the cake on a plate and ring it with the sweetened yogurt and drizzle some raspberry mash through the yogurt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 23024,"Healthified Kale and Portobello Lasagna 1 cup coarsely chopped drained jarred roasted red peppers 1/2 teaspoon dried oregano One 28-ounce can no-salt-added whole plum tomatoes Kosher salt and freshly ground black pepper 1/4 teaspoon granulated sugar 1 1/2 cups grated part-skim mozzarella cheese 2 large egg whites One 15-ounce container part-skim ricotta cheese 1 tablespoon olive oil 4 portobello mushrooms, stems discarded, caps sliced 1/4-inch thick 1 small bunch kale, stems discarded, leaves coarsely chopped 1/4 teaspoon crushed red pepper flakes 2 cloves garlic, thinly sliced Nonstick cooking spray 9 sheets no-boil lasagna noodles, such as Barilla 2 tablespoons coarsely chopped fresh parsley Instructions: Preheat the oven to 350 degrees F. Puree the peppers, oregano, tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper and the sugar in a food processor or blender until smooth and set aside. Mix 1 cup of the mozzarella cheese with the egg whites and ricotta cheese in a medium bowl. Heat the oil in a large nonstick skillet set over medium-high heat. Add the sliced mushrooms and cook, stirring, until they have released their liquid and are tender, about 10 minutes. Stir in the kale, in batches, and as it wilts add the pepper flakes, garlic and 1/4 teaspoon salt and continue to cook until the kale is wilted and bright green, an additional 5 minutes. Mist a 9-by-13-inch baking dish with nonstick cooking spray. Spread 3/4 cup of the sauce in the bottom of the dish. Top with 3 noodles, 1/2 of the ricotta mixture and 1/2 of the mushroom mixture. Repeat layers with sauce, noodles and remaining ricotta and mushrooms. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, about 50 minutes. Uncover, sprinkle with the remaining 1/2 cup grated mozzarella and continue to bake until melted, about 5 minutes. Let stand 15 minutes, sprinkle with parsley and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 23025,"Grilled Potato Salad with Dijon Mustard 2 pounds baby Yukon gold potatoes, halved 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1/2 cup toasted peanuts 3 tablespoons sherry vinegar 2 tablespoons fresh cilantro, chopped 1 tablespoon Dijon mustard 1 teaspoon celery seeds 1 teaspoon granulated sugar Instructions: Prepare a grill using the snake method or for indirect heat. If using a charcoal grill, stack the unlit charcoals around the perimeter of the grill, about halfway, then light the first few at one end so the snake begins to burn slowly. (This results in a controlled 325 to 350 degrees F heat.) If using a gas grill, heat one side only to medium-high heat. Toss the potatoes with 2 tablespoons of the oil in a large bowl. Season well with salt and pepper. Lay out 2 sheets of aluminum foil in a cross and place the potatoes in the middle. Gather up the sides to create a foil packet, add 2 tablespoons of water and seal the foil packet. Place the foil packet over direct heat and steam until the potatoes are cooked through, about 30 minutes. Open the foil packet and continue to cook until the potatoes take on some smoke and dry out, about 5 minutes. Meanwhile, whisk together the peanuts, remaining 1/4 cup oil, vinegar, cilantro, mustard, celery seeds and sugar in a large bowl. Season with salt and pepper. Remove the potatoes from the grill, add to the bowl with the vinaigrette and toss to coat. (Alternatively, you can bake the potatoes in a 375 degrees F oven for 30 minutes.) ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 23026,"Cheeseburger Egg Rolls 1 cup ketchup 2 tablespoons fish sauce 2 star anise pods 1/2 cup mayonnaise 1 1/2 quarts plus 2 tablespoons canola oil 1 pound 80/20 ground beef Kosher salt and freshly ground black pepper 1 yellow onion, diced 4 ounces sun-dried tomatoes packed in oil, drained and chopped 8 egg roll wrappers 8 slices American cheese 2 cups shredded napa cabbage 1 large egg, beaten Instructions: For the ketchup sauce: Combine the ketchup, fish sauce, star anise and 2 tablespoons water in a small saucepot and set over medium heat. Cook, stirring often, until it begins to bubble, then remove from the heat and let cool completely. Stir in the mayonnaise. Refrigerate until ready to use. For the egg rolls: Set a cast-iron pan over medium-high heat for 3 minutes. Add 2 tablespoons oil, then the ground beef and a pinch of salt and pepper and cook for 4 to 5 minutes. Add half the onions and cook, stirring occasionally, until the onions are softened, about 4 minutes. Transfer the mixture to a sheet pan to cool, about 10 minutes. Mix in the sun-dried tomatoes and the remaining raw onions. Lay the egg roll wrappers out on a clean work surface. Place a slice of American cheese in the center of a wrapper, then some of the beef mixture followed by the shredded cabbage. Roll up the egg roll, securing it closed with some of the beaten egg. Place on a sheet pan seam-side down while assembling the remaining egg rolls in the same manner. Add the remaining 1 1/2 quarts oil to a Dutch oven or heavy-bottomed pot over medium-high heat and bring the temperature up to 350 degrees F. Place the egg rolls in batches into the hot canola oil seam-side down, and fry until golden brown, about 4 minutes. Cut the egg rolls in half on the bias and serve with the ketchup sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 23027,"Goat Cheese Tart With Honeyed Apricots 1 1/4 cups all-purpose flour, plus more for dusting 1 tablespoon granulated sugar 1/2 teaspoon salt 1 stick cold unsalted butter, diced, plus more for the pan 1 teaspoon apple cider vinegar 6 ounces goat cheese, at room temperature 1/3 cup plus 1 tablespoon granulated sugar 3 large eggs, separated, plus 1 egg yolk 2 tablespoons cornstarch 1 teaspoon vanilla extract 2 teaspoons cognac or brandy Pinch of salt 3 tablespoons granulated sugar 2 tablespoons honey Pinch of cinnamon 1/2 cup cognac or brandy 1 teaspoon vanilla extract 3/4 cup dried apricots, halved Juice of 1 lemon Confectioners' sugar, for dusting Instructions: Make the crust: Pulse the flour, granulated sugar and salt in a food processor until combined. Add one-third of the butter and pulse until incorporated. Add the remaining butter and pulse until the mixture looks like coarse meal with bits of butter throughout, about 3 pulses. Add the vinegar and 3 tablespoons ice water; pulse 3 or 4 more times to combine. Squeeze the dough between your fingers; if it doesn't hold its shape, add 1 more tablespoon ice water and pulse again. Pat the dough into a disk, wrap in plastic wrap and refrigerate at least 1 hour. Position a rack in the lower third of the oven; preheat to 400 degrees F. Lightly butter a 9-inch tart pan with a removable bottom. Roll out the dough into a 10-inch circle on a floured surface. Ease the dough into the pan and press into the bottom and sides; trim the excess. Pierce the dough all over with a fork. Refrigerate until firm, about 30 minutes. Line the dough with aluminum foil and fill with dried beans. Bake until set, about 20 minutes. Remove the foil and beans; continue baking until golden, about 15 more minutes. Transfer to a rack and let cool completely. Make the filling: Beat the goat cheese and 1/3 cup granulated sugar in a large bowl with a mixer on medium speed until creamy, 3 to 4 minutes. Add the 4 egg yolks and beat until combined, about 1 minute. Add the cornstarch, vanilla and cognac and beat until smooth, about 1 minute, scraping down the bowl as needed. In a separate large bowl, beat the 3 egg whites until foamy. Add the salt and the remaining 1 tablespoon granulated sugar and beat until soft peaks form, 1 to 2 minutes. Using a rubber spatula, fold the beaten egg whites into the yolk mixture until combined, then pour into the prepared crust. Bake until the filling is set and golden on top, about 20 minutes. Transfer to a rack and let cool completely. Make the topping: Bring the granulated sugar, honey, cinnamon, cognac, vanilla and 1/3 cup water to a simmer in a small skillet over medium heat; cook until syrupy, 5 to 7 minutes. Add the apricots and cook 3 more minutes, then add the lemon juice. Let cool completely. Use a small knife to loosen the tart, then remove the springform ring. Dust with confectioners' sugar. Serve at room temperature with the apricot topping. Photograph by Johnny Miller ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 23028,"Pureed Spinach and Sweet Pea Soup with Fresh Mint Cream 2 big yellow onions, coarsely chopped 3 tablespoons unsalted butter 2 cloves fresh garlic coarsely chopped 2 (10-ounce) bag (or the equivalent) fresh spinach, rinsed 2 1/2 cups frozen petite peas 3 cups vegetable or chicken stock 1/2 cup light cream 1 tablespoon salt Freshly ground black pepper Fresh Mint Cream, recipe follows 1/2 cup finely chopped fresh mint leaves 1 cup sour cream 1/2 cup half-and-half Salt and pepper Instructions: Saute onions in the butter in a large soup pot over high heat, stirring occasionally to prevent onions from sticking until they begin to soften about 10 minutes. Add garlic, lower the heat to medium and continue cooking for another 10 minutes until onions are translucent. Stir in spinach and saute until wilted about 5 minutes more. Add peas and the stock to the pot and bring to a boil over high heat. Lower the heat and simmer, uncovered, for 10 minutes. Remove soup from heat and allow to cool for a few minutes. Using a food processor puree soup in small batches (use a second bowl to pour puree in until all soup is pureed). Place puree back into pot, add cream and bring to simmer over low heat. To serve, ladle soup into 4 large bowls and top with about 3 tablespoons of the fresh mint cream. In a bowl, using a whisk, combine all ingredients until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23029,"Ginger-Glazed Salmon 1/4 cup olive oil, plus more for the skillet 3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon minced ginger
1 tablespoon maple syrup
1 tablespoon Chinese mustard
1 tablespoon sriracha
2 cloves garlic, minced
4 skin-on salmon fillets 1 bunch scallions, chopped, for topping
Instructions: Combine the olive oil, soy sauce, sesame oil, ginger, maple syrup, Chinese mustard, sriracha and garlic in a large bowl. Pour one-third into a small bowl and reserve. Add the salmon fillets to the large bowl. Marinate, covered, in the refrigerator for 30 minutes. Heat a large nonstick skillet over medium-high heat. Add a drizzle of olive oil to coat the skillet. Add the salmon skin-side down and cook until crispy, about 5 minutes. Baste the flesh side with the reserved marinade. Flip and cook until the salmon is cooked through and the flesh side is golden brown, an additional 3 to 4 minutes. Top with the scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23030,"Avocado Toast Panzanella 5 cups cubed French bread 3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil 1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced capers
2 teaspoons everything bagel seasoning
1 pint grape tomatoes, halved 4 Persian cucumbers, thinly sliced
3 large avocados, cubed
1/2 red onion, thinly sliced
15 fresh basil leaves, torn
1/2 cup crumbled feta cheese or queso fresco
4 medium-boiled eggs, halved
Instructions: For the toast: Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Put the bread cubes on the prepared baking sheet, drizzle with the oil and season with salt and pepper. Bake until toasted, 10 to 15 minutes. Let cool completely. For the dressing: In a large bowl, whisk the olive oil, lemon juice, mustard, capers and everything bagel seasoning. For the salad: Add the tomatoes, cucumbers, avocado and onions to the dressing and toss. Add the bread cubes and basil and toss again. Let stand at room temperature for about 20 minutes before serving. Garnish with the feta and halved eggs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 23031,"\Sweet Earth\ - Chocolate Mousse with Chocolate Cookie Crumbles (Tierrita Dulce) 1 (12-ounce) bag bittersweet chocolate chips 1 1/2 tablespoons instant espresso powder 2 tablespoons dark rum 1 teaspoon vanilla extract Pinch salt 1/2 cup water 3 eggs, separated 1 cup sugar 1 cup heavy whipping cream 2 packets chocolate cookies, crushed (recommended: Oreo Crisps) Edible flowers, with stems if possible Instructions: Mix chocolate, espresso powder, rum, vanilla, salt, and 1/2 cup water in a large heatproof bowl. Set over a pot of simmering water and whisk until melted. Set aside. In a separate bowl, using a hand mixer, beat the egg yolks with 1/2 cup of the sugar until you can scrape the bottom of the bowl clean, about 2 minutes. Fold about 1/3 of the chocolate mixture into the yolks with a rubber spatula, then fold the egg mixture into the chocolate remaining in the bowl. Set aside. Wash the beaters and bowl thoroughly and dry them. Whip the egg whites with the remaining 1/2 cup sugar until they hold soft peaks when the beaters are lifted. Fold 1/3 of the whites into the chocolate mixture with a rubber spatula. Once incorporated, fold the remaining whites. In a clean bowl, beat the cream until it holds firm peaks. Fold the cream into the chocolate mixture 1/3 at a time using a rubber spatula. Divide the mousse among 8 dessert cups. Chill at least 2 hours or up to overnight. Put the cookies in a heavy sealable plastic bag. Whack them with a rolling pin to break them up into coarse pieces, then crush them into fine crumbs. Top each dish of mousse with crumbled chocolate cookies to resemble \soil. Finish with edible flowers. Standing them straight up by inserting the stems into the mousse. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 23032,"Grilled Honey Mustard Chicken 1/2 cup honey mustard 3 tablespoons molasses 2 tablespoons apple cider vinegar 2 tablespoons unsalted butter, melted 2 teaspoons chipotle hot sauce Kosher salt and freshly ground pepper 12 ounces fresh okra, trimmed 8 ounces assorted baby bell peppers, trimmed, halved lengthwise if large 2 tablespoons vegetable oil, plus more for the grill 4 skinless, boneless chicken breasts (about 8 ounces each) Chopped fresh chives, for topping Cornbread, for serving (optional) Instructions: Preheat a grill to medium high. Whisk the honey mustard, molasses, vinegar, melted butter and hot sauce in a bowl until smooth; season with salt and pepper. Remove 1/4 cup to a small bowl for basting the chicken; set aside the rest for serving. Toss the okra and bell peppers with the vegetable oil in a bowl; season with salt and pepper. Tear off a 16-inch piece of foil. Spread the vegetables on the left side of the foil. Fold the right side of the foil over and seal the edges to form a packet. Brush the grill grates with vegetable oil. Season the chicken with salt and pepper and grill until marked, about 2 minutes per side. Brush with the honey mustard basting sauce; cover and cook until almost cooked through, 5 to 8 minutes. Uncover and cook, flipping and brushing with the remaining basting sauce, until cooked through, about 5 more minutes. Remove to a cutting board and let rest before slicing. Meanwhile, grill the foil packet, flipping halfway through, until the vegetables are tender and charred, 12 to 15 minutes. Top the chicken with chives; serve with the grilled vegetables, cornbread and the reserved honey mustard sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, GSM]" 23033,"Red Snapper Livornese 1 tablespoon extra-virgin olive oil, 1 turn of the pan 4 (8-ounce) portions red snapper fillets Salt and pepper 1 tablespoon extra-virgin olive oil, 1 turn of the pan 3 cloves chopped garlic 1 cup dry white wine 1 (14-ounce) can diced tomatoes in juice 3 tablespoons capers 1/4 cup chopped flat-leaf parsley, a couple of handfuls Instructions: Heat a large nonstick skillet over medium high heat and coat with olive oil. Score the snapper skins in a 1-inch crosshatch with a sharp knife. Season both sides of snapper with salt and pepper. Cook skin side down 4 or 5 minutes until skin is crisp. Turn fillets and cook on reverse side 3 minutes or until fillets are firm and flesh is opaque. Transfer fillets to a warm, shallow serving dish. Return pan to heat and reduce heat to medium. Add extra-virgin oil and garlic to the pan and saute garlic 2 minutes. Add wine and reduce by half, 2 minutes. Add tomatoes, capers and parsley and simmer a minute or 2 more. Pour sauce over fish and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 23034,"Frozen Tiramisu Cake One 1-pound frozen vanilla pound cake, thawed 10 minutes 3 tablespoons freshly ground espresso beans
6 tablespoons grated bittersweet chocolate
10 tablespoons coffee liqueur
2 cups coffee ice cream, slightly softened 1 cup chocolate ice cream, slightly softened
1 cup vanilla ice cream, slightly softened
Instructions: Line a loaf pan that the pound cake fits in with overhanging plastic wrap. Cut the pound cake horizontally into 4 slices. Stir the ground espresso together with the grated chocolate in a small bowl. Place the first slice of cake in the prepared loaf pan. Drizzle the cake with 2 1/2 tablespoons liqueur. Spread half of the coffee ice cream over the cake and top with 2 tablespoons of the chocolate and espresso mixture. Repeat the process above, this time using the chocolate ice cream. Then again, using the remaining coffee ice cream. Repeat one final time, using the vanilla ice cream and garnishing the top with the remaining chocolate and espresso mixture. Loosely cover the cake with the overhanging wrap. Place the cake in the freezer until hardened, about 4 hours. Remove from the freezer and unfold the plastic wrap from the top. Remove the cake form the pan and peel off the remaining plastic wrap. Slice and serve. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 23035,"Soft Butterscotch-Oat Raisin Cookies 1? cups all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon baking soda ? teaspoon salt ? cup (1 stick) butter, softened ? cup honey ? cup packed brown sugar 1 large egg 1 teaspoon vanilla extract ? cup milk 1? cups (11-oz. pkg.) NESTLE? TOLL HOUSE? Butterscotch Flavored Morsels 1 cup quick oats 1 cup chopped walnuts (optional) ? cup raisins ? cup wheat germ Instructions: PREHEAT oven to 350F. Lightly grease baking sheets. COMBINE flour, cinnamon, baking soda and salt. Beat butter, honey and brown sugar in large mixer bowl until creamy. Beat in egg and vanilla extract. Add flour mixture alternately with milk. Stir in morsels, oats, walnuts, raisins and wheat germ. Drop by slightly rounded teaspoonfuls onto prepared baking sheets. BAKE for 7 to 9 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in tightly covered container. Note: If not adding nuts to the recipe, some additional bake time may be needed. Variation: 2 cups (12-oz. pkg.) NESTLE? TOLL HOUSE? Semi-Sweet Chocolate Morsels can be substituted for the Butterscotch Morsels. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 23036,"Duck Camp Hors d'Oeuvres with Bourbon Finish 1 cup powdered biscuit mix (or all-purpose flour can be substituted) 1/2 teaspoon salt 3/4 teaspoon onion powder 1/8 teaspoon cayenne powder 1/4 teaspoon garlic powder 1/2 teaspoon dill weed 1/4 teaspoon ground thyme 1/4 teaspoon white pepper 1/4 teaspoon ground black pepper 1/4 teaspoon dry mustard 1/4 teaspoon paprika 2 to 3 slices bacon, diced 1 medium or large onion, French cut 1 tablespoon brown sugar Salt and pepper 4 to 6 boneless duck breasts, 3/4-inch cubed (this recipe also works with pheasant, doves, goose or chicken) 1 1/2 tablespoons olive oil (not all may be needed) 1 teaspoon cornstarch 1/4 cup bourbon Crackers, for serving French bread slices, for serving Instructions: Assemble dredge ingredients in a 1-quart resealable plastic bag, seal, and shake to mix thoroughly. Add the bacon to a cold 10-inch pan (I find a cast iron skillet works well) and put on medium heat. When fat has rendered and while bacon is still soft, add onions to the pan with brown sugar. Stir onions occasionally, cook until golden brown. You can add a bit of salt and pepper if you like. While onion is cooking, add meat to the dredge, 5 to 6 pieces at a time, seal bag, and shake bag to coat all pieces. Remove dredged pieces, shake off excess, and repeat with remaining meat. Remove onions and bacon from the pan, trying to leave as many rendered juices as possible, and set onion mixture aside. Add 1/2 of the olive oil to the pan, raise heat to medium temperature a little bit, and allow oil to heat up. Add meat, a handful at a time, and use wooden spoon to separate pieces. Cook for 10 to 12 minutes, stirring occasionally (note: if meat starts to stick, add a little more oil to pan.) Return onion mixture to the pan, and toss. Dissolve cornstarch in bourbon and add to pan. Continue to cook for about 3 minutes, stirring. Liquid should thicken, slightly. Remove the meat and onion mixture from the pan and pour the sauce over the top. Serve hors d'oeuvres family style with toothpicks and crackers or French bread slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23037,"Pumpkin Risotto 1/2 cup extra-virgin olive oil 1 cup finely chopped onion 1 tablespoon chopped garlic 2 cups arborio rice 1 cup dry white wine About 6 cups of hot chicken stock or vegetable stock 1 butternut squash, one half baked in the oven and then pureed; the other half, peeled, cut into small dice, and Sauteed in a little oil and butter until tender 1/2 cup grated Parmesan 4 tablespoons unsalted butter, cut into small pieces Instructions: In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil. Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed. Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed. Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 23038,"Caramel Apples 8 apples, any variety 1 cup chopped peanuts or other nut of your choice 1 cup heavy cream, divided 3/4 cup light corn syrup 1/2 cup (1 stick) unsalted butter 1 cup sugar 1 teaspoon vanilla extract Instructions: Wash and completely dry the apples. Insert a stick into the stem end of each. Line a 9-by-9-inch or 7-by-11-inch baking pan with foil. Place the chopped nuts into the lined pan. Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook 3/4 cup of the cream, the corn syrup, butter, and sugar to 280 degrees F (firm ball); at this point the syrup will be golden. Remove from the heat and carefully swirl in the remaining 1/4 cup of cream and the vanilla. Use caution; this is very hot and it may splatter. While the caramel is hot, dip and turn the apples into the caramel to coat and let the excess drip off. Dip the bottoms into the chopped nuts. Arrange the apples on a nonstick or waxed paper-lined cookie sheet and let cool. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 23039,"Buttermilk Biscuits 1/2 cup unsalted butter, cold, plus 1 tablespoon 1 1/2 cups cake flour 3/4 cups all-purpose flour, divided, plus more for work surface 3 teaspoons baking powder 1/2 teaspoon baking soda 1 1/4 teaspoons sea salt, divided 2 tablespoons shortening, cold 1 cup buttermilk Instructions: Cut 1/2 cup of the butter into 1/2-inch pieces and refrigerate it along with the shortening. In the bowl of a food processor, fitted with the steel blade, pulse together the cake flour, 3/4 cup of the all-purpose flour, baking powder, baking soda and 1 teaspoon salt. Add the butter and shortening and pulse to combine, until small crumbles are present. 6 to 8 times, or Add the buttermilk and pulse until a dough ball forms, about 5 to 6 times. Dust a dry work surface with flour and have the remaining 1 cup ready for kneading. Turn the dough out onto the floured work surface. With floured hands, gently press the dough out into an 11 by 8-inch rectangle, about 1/4 to 1/2-inch thick, dust lightly with flour and gently fold it over in thirds, like a letter. Roll or press out to a 6 by 6-inch rectangle again about 2 inches thick. Cut the dough into 9 squares (2 by 2 inches each) with a pizza cutter. Transfer the biscuits to a silicone mat or parchment paper lined baking sheet about 1/2-inch apart. Cover loosely with plastic wrap and let them rest at room temperature for 15 minutes. Preheat oven to 500 degrees F. Melt the remaining tablespoon butter and brush tops with melted butter, then sprinkle with the remaining 1/4 teaspoon of sea salt. Place baking sheet in the middle of the oven and immediately turn oven down to 450 degrees F. Bake for 12 to 16 minutes until they are golden brown. Remove biscuits to a wire rack to cool for a few minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23040,"Linguine with Clam Sauce 1 pound linguine 1 tablespoon olive oil
2 tablespoons butter
Two 10-ounce cans chopped clams, drained, juice reserved
3 cloves garlic, minced
3/4 cup white wine
Juice of 1/2 lemon, plus lemon slices, for garnish
3/4 cup heavy cream
2 tablespoons fresh flat-leaf parsley, chopped
Kosher salt and freshly ground black pepper Freshly grated Parmesan, for garnish
Instructions: Bring a large pot of water to a boil. Add the linguine and cook according to the package directions for al dente. Be careful not to overcook; the pasta should have plenty of bite to it. Drain and keep warm. Meanwhile, in a large skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. (Using both olive oil and butter allows you to heat the mixture at a higher heat before it starts to brown.) Add the clams and garlic and stir together. Cook for 3 minutes. Pour in the white wine, scraping the bottom of the skillet with a wooden spoon. Cook until the sauce is reduced and less watery, 3 to 4 minutes. Add the remaining 1 tablespoon butter and stir to melt. Reduce the heat and squeeze in the lemon juice. Pour in the cream and sprinkle in the parsley. This is a very decadent dish! Add some salt and freshly ground black pepper, then stir well and taste for seasoning. Add a splash of reserved clam juice if the sauce needs thinning. Cook over low heat until heated through, about 3 minutes more. Pour the pasta into a serving bowl. Pour on the sauce straight from the skillet, including all the luscious juice, and toss to combine. At this point your kitchen smells like heaven. Top with freshly grated Parmesan and garnish with lemon slices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 23041,"Macadamia Nut Cream Pie 1 1/4 cups all-purpose flour, plus more for dusting 1/2 cup sweetened shredded coconut 1/2 teaspoon kosher salt 3 tablespoons cold unsalted butter, cut into 1/2-inch pieces 3 tablespoons cold vegetable shortening 1 3/4 cups whole milk 1/2 cup salted macadamia nuts, finely chopped 2 large eggs, separated 3/4 cup granulated sugar 1/2 cup cornstarch 1 tablespoon vanilla extract 3 ounces white chocolate, finely chopped 3/4 cup cold heavy cream 1 tablespoon confectioners' sugar 1/4 cup salted macadamia nuts 2 tablespoons sweetened shredded coconut, toasted Instructions: Make the crust: Pulse the flour, coconut and salt in a food processor until the coconut is finely chopped. Add the butter and shortening and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 3 tablespoons ice water and pulse until the dough begins to come together (add more water, 1/2 tablespoon at a time, if necessary). Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day. Preheat the oven to 375 degrees F. Roll out the dough into an 11-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork. Refrigerate the crust until firm, about 15 minutes. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely. Meanwhile, make the filling: Heat 1 1/2 cups milk and the macadamia nuts in a medium saucepan over medium heat (do not boil). Whisk the egg yolks, 1/2 cup sugar, the cornstarch, vanilla and the remaining 1/4 cup milk in a bowl until combined. Gradually whisk half of the hot milk mixture into the egg mixture, then pour back into the saucepan with the remaining milk mixture and cook, stirring constantly with a wooden spoon, until the mixture thickens and just begins to boil, 2 to 3 minutes. Remove from the heat and stir in the white chocolate until smooth. Transfer the filling to a large bowl and let cool to room temperature, stirring occasionally, about 30 minutes. Once the filling is cool, bring a few inches of water to a simmer in a medium saucepan. Whisk the egg whites and the remaining 1/4 cup sugar in a large heatproof bowl. Set the bowl over the pan (do not let the bowl touch the water) and whisk until the sugar dissolves and the mixture is warm. Remove the bowl from the pan and beat with a hand mixer until the egg whites are glossy and stiff, about 5 minutes. Fold the beaten egg whites into the filling, then spread in the prepared crust. Cover loosely with plastic wrap and refrigerate until set, at least 6 hours or overnight. Just before serving, make the whipped cream for topping: Beat the heavy cream and confectioners' sugar with a mixer until medium peaks form. Transfer to a piping bag fitted with a star tip and pipe around the edge of the pie. Top with the macadamia nuts and toasted coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23042,"Tea Smoked Salmon and Upland Cress Sandwiches 1 tablespoon Dijon mustard 1/8 cup rice wine vinegar 1 tablespoon Chinese vinegar 1 teaspoon sugar 1/4 cup canola oil 2 cups upland cress (may substitute watercress) 4 slices sour dough bread 8 to 12 slices of tea smoked salmon Salt and black pepper to taste Instructions: In a bowl, whisk together mustard, vinegars and sugar. Drizzle in oil and season with salt and pepper. Check for seasoning. Dress upland cress with vinaigrette. Lay out the bread and cover with the salmon. Sandwich a pile of upland cress between the bread. Slice off the crusts and serve with side of cress salad.; This recipe utilizes the leftovers from tea smoked Salmon recipe. . ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 23043,"Venetian Carnival Fritters (Frappe) 6 tablespoons butter or vegetable shortening 1/4 cup sugar 2 large eggs 1/4 cup brandy, grappa or amaretto 1/2 teaspoon salt 2 cups all-purpose flour 3 cups olive oil, for deep frying Confectioners' sugar, for dusting Instructions: Using an electric mixer, beat the butter or shortening and sugar in a large bowl until fluffy. Beat in the egg and the brandy. Beat in the salt. Add the flour and beat until blended. Transfer the dough to a lightly floured work surface and knead until a soft dough forms. Form the dough into a ball. Divide the dough into 4 equal pieces. Shape the dough pieces into balls. Wrap the dough balls with plastic wrap and refrigerate 30 minutes. Working with 1 dough ball at a time, roll the dough ball into a 12-inch diameter round (the dough should be very thin and almost transparent). Using a fluted pastry cutter, trim the edges to form a square shape. Cut the dough into 1-inch strips. Cut each strip in half crosswise to form 5-inch-long strips. Gently stretch the strip gently so that you have enough dough to tie a bow. Repeat with remaining dough strips. Gather the dough scraps, then reroll and cut them to make additional bowtie pastries. Line a baking sheet with paper towels. Heat the oil in a large heavy frying pan over medium heat to 375 degrees F. Working in batches, fry the pastries until they puff and become golden, turning once, about 2 minutes total. Using tongs, transfer the pastries to the paper towel-lined baking sheet to drain the excess oil. While still hot, dust the pastries generously with confectioners' sugar and serve. The pastries can be made 2 days ahead. Store in an airtight container at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 23044,"Cheesy Bacon Straws 1/4 cup maple syrup 2 teaspoons red pepper flakes
1/2 orange, juiced
1 pound regular uncured bacon (not thick cut)
1/4 cup finely shredded Cheddar Instructions: Preheat the oven to 375 degrees F and fit a baking sheet with a wire rack. In a small saucepot, mix the maple syrup, red pepper flakes, orange juice and 1/4 cup water. Bring to a boil, then remove from the heat. Line up the bacon slices on the wire rack and brush with the hot maple syrup mixture. Sprinkle some cheese on each piece of bacon. With a skewer in hand, fold the end of a piece of bacon in half lengthwise and press the skewer through the end. Do this to 4 pieces of bacon, spreading them out evenly across the skewer, and place the skewer on the baking sheet. Twist the bacon pieces into long spirals so as to create straws. Take another skewer and skewer the bottom of each piece of bacon to keep the bacon twisted. Do this to all the bacon. Bake until the bacon browns, about 35 minutes. Let cool slightly on the rack; the bacon will get crunchy as it sits. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 23045,"Online Round 2 Recipe - Turkey Soup Reserved turkey, legs, wings and thighs from Roasted Turkey Breast with Spicy Herb Oil 3 sprigs fresh thyme 2 bay leaves Kosher salt 2 tablespoons canola oil 1 medium onion, chopped 2 stalks celery, chopped 1 carrot, chopped 1 parsnip, cut in half and sliced Freshly ground black pepper 1 tablespoon chopped garlic 1/4 cup chopped fresh parsley leaves Instructions: In a large pot over high heat, add the turkey parts and cover with 4 quarts water. Add the thyme, bay leaves, and a big pinch of salt and bring to a boil. Reduce the heat to simmer, skimming any scum that rises to the surface. Cook until the turkey is cooked through and the liquid has reduced a bit, about 45 minutes. Remove the turkey from the pot. When it is cool enough to handle, shred the meat and discard the skin and bones. Strain the broth. Wipe out the pot, put it over medium-high heat, and add the oil. When it is hot, add the onions, celery, carrot, and parsnip, season with salt and pepper, and cook until softened, 7 to 8 minutes. Add the garlic and cook for another minute. Add the turkey broth and bring to a simmer. Add the meat to the pot and let it simmer to warm through, about 10 minutes. Remove from the heat and stir in the parsley just before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23046,"Dandelion Green Salad 1 bunch dandelion greens, washed, drained and trimmed 3 green onions, white and green parts, chopped 1 handful fresh dill 1/4 cup extra-virgin olive oil 1/2 lemon, juiced Kosher salt and freshly ground black pepper Instructions: Place all the ingredients in a large bowl and toss together. ","[Chardonnay, Sauvignon Blanc, Riesling]" 23047,"$${jcr:title} Ice 1/3 cup strained, fresh squeezed mandarin orange juice or tangerine juice 2 ounces vodka 1-ounce orange liqueur Small edible flowers, for garnish, optional Instructions: Fill a cocktail shaker with ice. Pour in the orange juice, vodka and liqueur and shake well until chilled. Serve in a large martini glass. Float 1 or 2 edible flowers in the drink for garnish, if using. ","[Vodka, Orange Liqueur]" 23048,"Meaty Quesadillas 2 tablespoons extra-virgin olive oil, plus more for brushing 3 cloves garlic, minced 1 teaspoon ancho chili powder 1 pound lean ground beef or lamb 1 tablespoon finely chopped fresh oregano Kosher salt and freshly ground pepper 4 scallions, thinly sliced 4 10-inch flour tortillas 3 1/2 cups shredded muenster or monterey jack cheese Fresh salsa and/or sour cream, for serving Instructions: Heat the olive oil in a large skillet over medium heat. Add the garlic and chili powder and cook 1 to 2 minutes. Add the beef, oregano, 1 teaspoon salt, and pepper to taste. Cook, breaking up the meat with a spoon, until it is no longer pink, about 2 minutes. Add the scallions and cook 5 to 6 more minutes. Heat a large griddle or skillet over medium heat. Brush 1 side of each tortilla with olive oil. Place 2 tortillas on the griddle (or 1 if using a skillet), oiled-side down, and scatter about one-quarter of the cheese on each. Cook until the bottoms are golden brown and the cheese is melted. Put about a quarter of the beef mixture on half of each tortilla and fold into a half-moon. Continue to cook until the quesadillas are crisp, turning once. Repeat to make 4 quesadillas. Cut into wedges and top with salsa and/or sour cream. ","[Malbec, Tempranillo, Garnacha, Barbera]" 23049,"Grilled Antipasto with Mezzo Soprano Sauce 6 anchovy fillets, drained and finely minced 4 cloves garlic, finely minced 1 tablespoon capers, drained and coarsely chopped 2/3 cup extra-virgin olive oil Sea salt 2 small sweet potatoes, peeled and each cut into 4 long slices 4 medium zucchini, each cut into 4 long slices 2 small radicchio, cut into quarters 1 medium eggplant, cut into 4 long slices; then each slice cut in 1/2 widthwise 3 small bunches green onions, trimmed 1/2 cup olive oil 2 teaspoons kosher salt 1 pint small, ripe cherry tomatoes, tossed in a bowl with a little oil 1 lemon, cut into wedges Instructions: Make the Soprano Sauce: Combine the anchovies, garlic and capers in a small bowl or a food processor. Slowly whisk in the olive oil and season further with salt, if desired. Set aside. Build a charcoal fire or preheat gas grill. Make the vegetables: Lightly coat cut vegetables with oil and sprinkle with salt. One by one lay the vegetable slices and green onions on the cooking grate over direct medium heat. (Do this in batches if necessary so the grill is not crowded.) Cook about 5 minutes. Turn the vegetables over. Cook 3 or 4 minutes longer. As soon as vegetables are done, remove from grill and transfer to a platter: the zucchini, radicchio and green onions should be done first; the eggplant will take a little longer and the sweet potatoes will be the last to cook through. While the vegetables are warm, coat with Soprano Sauce. Let cool to room temperature and coat again if necessary. When all the other vegetables are done, place the tomatoes onto the cooking grate to mark and warm through, about 2 minutes. Coat with Soprano Sauce and place onto the platter with the other vegetables, if desired. Decorate with lemon wedges and serve at room temperature. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 23050,"Grilled Lamb with Apple-Mint Jelly 2 pounds Granny Smith apples 1 bunch mint, plus 1/4 cup leaves, chopped 1 cup water 1 cup vinegar 1 jalapeno, halved 1 cup sugar 8 loin lamb chops (about 3 pounds) Salt and freshly ground black pepper Vegetable oil Special equipment: cheesecloth Instructions: Quarter apples and place entire apple (seeds and core included) in large saucepan with the 1 bunch mint, water, vinegar and jalapeno. Bring to a boil then lower to a simmer and cook until apples are tender, 15 to 20 minutes. Mash and pour into a cheesecloth-lined sieve over a bowl. Let sit to drain until you have about 2 cups of juice. Do not squeeze the apple mixture in the cheesecloth to extract more juice. Pour the stained juice into the saucepan and stir in the sugar. Bring to a boil, lower the heat to a simmer and cook until reduced by half and becomes thick. Reserve half the jelly for serving and half for brushing on the chops as they grill. Let jelly cool slightly before brushing the chops. Preheat grill to medium-high heat. Season lamb chops with salt and pepper and lightly coat with oil. Grill on each side for about 3 minutes, for medium rare, continuously brushing with the glaze. Mix the remaining 1/4 cup of chopped mint into reserved jelly and serve alongside grilled chops. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 23051,"Broccoli and Cheddar Strata 1 tablespoon unsalted butter, at room temperature, plus more, for the baking dish 3 cups half-and-half 1/4 cup grated Parmesan 10 large eggs Kosher salt and freshly ground black pepper 3 cups bite-sized broccoli florets 12 ounces hot dog buns, cut into 1-inch cubes, preferably stale (about 6 cups) 2 cups shredded sharp Cheddar Instructions: Butter a 9-by-13-inch baking dish. Whisk the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl. Bring a medium pot of salted water to a boil. Add the broccoli florets and simmer until crisp-tender, 3 to 4 minutes; drain. Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Cheddar, followed by the broccoli. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.) On the day of baking, preheat the oven to 325 degrees F. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Cheddar. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 23052,"Beef Bourguignon 4 pounds boneless stew beef, such as chuck or sirloin tip, cut into large chunks 2 tablespoons pork fat or olive oil, plus more if needed 2 carrots, peeled and halved 2 onions, peeled and halved 4 cloves garlic, just crushed 1/4 cup all-purpose flour 1 (750ml) bottle red wine 4 cups beef stock 1 bouquet garni (made from bay leaf, parsley stems, and thyme sprigs) 1 tablespoon olive oil, plus more if needed 6 to 8 slices bacon, cut into lardons 40 baby onions, peeled 16 ounces mushrooms Instructions: Preheat the oven to 325 degrees F. Remove the meat from the refrigerator and bring to room temperature, about 20 minutes. Heat the oil in a large casserole. Working in batches, brown the stew meat well on all sides, removing as you go. When the meat is done, cook the carrots and onions in the same pot until tender and lightly golden. Add the garlic, and cook one minute. Add the flour and cook, stirring for 2 minutes. Pour over the wine and the stock. Add the bouquet garni. Return the meat to the pot, cover, and transfer to the oven until the meat is very tender, about 2 hours. While the meat cooks, prepare the garnish: Heat the oil, in a pan and brown the bacon, and remove. Add the onions and cook until browned all over, remove. Finally, brown the mushrooms, and remove. Deglaze the pan with 1/2 cup water, reduce, and then pour over the garnish. Set aside. When the meat is done, remove it from the pot. Strain the stock, discarding the vegetables. Pour the liquid back into the pot, and boil until thick enough to coat a spoon. Return the meat to the pan and add the garnish. Cover, and simmer until the onions are tender and the flavors have blended, 10 minutes. Adjust the seasonings. Serve. ","[Cabernet Sauvignon, Merlot, Syrah/Shiraz, Malbec]" 23053,"Sweet Lou's BBQ Fries Vegetable oil, for deep-frying 1 1/2 pounds frozen waffle fries
10 ounces thick-cut smoked bacon, such as Applewood 1 1/2 pounds Braised Beef Rib, recipe follows 8 ounces spicy barbecue sauce, plus more for drizzling (see Cook's Note) Coleslaw, for serving, recipe follows 2 pounds beef lifter meat 1/2 cup blended oil
Salt 1 gallon vegetable stock
2 ounces yellow onion, chopped 1 ounce carrot, chopped 1 ounce celery, chopped 2 cloves garlic
6 tablespoons mayonnaise 1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey 1 pinch celery seed
Salt
5 ounces green cabbage, shredded 2 ounces red cabbage, shredded
1 ounce carrot, shredded Instructions: Preheat a deep-fryer to 375 degrees F. Fry the waffle fries until crispy; transfer to a serving plate. Fry the bacon and transfer to a saute pan. Add the Braised Beef Rib and barbecue sauce; heat until hot and well combined. Place the beef-bacon mixture on the fries. Drizzle a little barbecue sauce over the meat. Top with a generous portion of Coleslaw. Preheat the oven to 500 degrees F. Place the beef in large roasting pan; rub with the oil and sprinkle with 1 tablespoon salt. Roast for 12 minutes. Meanwhile, place 1/2 cup of the stock and the onions, carrots, celery and garlic in a blender; blend until almost smooth. Remove the beef from the oven and reduce the heat to 325 degrees F. Deglaze the pan with the vegetable mixture. Add the remaining stock until it comes halfway up the sides of the meat. Double wrap the roasting pan with plastic wrap, and then foil. Return to the oven and braise for 5 hours. Let cool before shredding into bite-size pieces. Whisk together the mayonnaise, vinegar, Dijon, honey, celery seed and a pinch of salt in a bowl. In a second bowl, mix together the green cabbage, red cabbage and carrots. Pour the dressing over the cabbage mixture; mix well. Let sit in the refrigerator for 1 hour. ","[Chardonnay, Zinfandel, Merlot, Syrah]" 23054,"Insalata di Farro: Spelt Salad 7 tablespoons/100 ml extra-virgin olive oil, plus extra for drizzling 2 cloves garlic, crushed 14 ounces/400 g farro 6 cups/1.4 liters vegetable broth, plus extra for sauteing vegetables 1 red onion, coarsely chopped 2 zucchini, sliced 1 red pepper, seeded and chopped 1 eggplant, chopped 10 cherry tomatoes, halved Salt Bunch fresh parsley, leaves picked and finely chopped Small bunch fresh mint leaves, finely chopped Walnuts, toasted, for sprinkling Instructions: In a saucepan, heat up 3 tablespoons olive oil; then add the garlic and farro. Cook the garlic until golden, allowing the farro to get toasted as well. Stir to prevent sticking. Add vegetable broth, a few ladles at a time as you would preparing risotto. Continue stirring and add more broth, a little at a time, as it evaporates. Cook until the farro is soft. In another saucepan, heat up 4 tablespoons olive oil. Add the onion, zucchini, red pepper, eggplant, and then the tomatoes. Add the salt and cook until tender. If the pan is drying out, avoid adding more oil, just add some vegetable broth to help cook the vegetables. Once the vegetables are soft, remove from the heat and add to the farro. Then add the parsley and mint and mix well. Plate the dish, top with walnuts and drizzle with olive oil. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 23055,"Spinach Manicotti with Lemon 2 cups ricotta Kosher salt and freshly cracked black pepper
12 dried lasagna sheets or 12 fresh pasta sheets 4 tablespoons extra-virgin olive oil
One 5-ounce package baby spinach
1 cup heavy cream
1 large clove garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 cup finely grated Pecorino-Romano, plus more for serving
1 large egg, lightly beaten
Grated zest (with some pith) of 1 large lemon plus juice of 1/2 lemon
Leaves from 8 sprigs fresh tarragon, coarsely chopped 1/2 teaspoon ground allspice
Instructions: Place the ricotta in a fine mesh strainer set over a bowl. Loosely cover with plastic wrap. Refrigerate the ricotta for at least 30 minutes and up to 4 hours. Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Bring a medium pot of salted water to a boil. Add the lasagna sheets and stir with a large slotted spoon to ensure that the pasta does not stick as it cooks. Cook until still quite firm, 2 to 3 minutes. Drain the pasta and transfer to a large bowl (you'll use the empty pot later). Gently toss with 2 tablespoons of the olive oil to coat. (This is more pasta than you will need, but the extra noodles are backups for any that might break.) In a large saute pan, heat 1 tablespoon olive oil over medium heat. When the oil begins to smoke lightly, add the spinach, then sprinkle with salt and cook, stirring, just long enough to wilt, 30 to 45 seconds. Quickly remove the pan from the heat and transfer the spinach to a kitchen towel-lined plate to drain and cool. Return the medium pot to medium heat, then add the cream and garlic and bring to a gentle simmer, 2 to 3 minutes. Season with salt and pepper. Stir in the Worcestershire, hot sauce and 1/2 cup pecorino. Spoon enough of the sauce to lightly coat the bottom of a 9-by-13-inch baking dish and set aside. In a large bowl, spread the ricotta out on the bottom and up the sides of the bowl (so the seasoning coats most of the cheese). Add the egg and sprinkle with salt. Mix to combine. Add pepper, the lemon zest, lemon juice, tarragon and the remaining 1/2 cup pecorino. Mix to combine. Add the sauteed spinach, reserving some for garnish. Add the allspice and combine thoroughly. Arrange the lasagna sheets on a clean, flat surface with the longer sides of the rectangles facing you. Place about 3 tablespoons ricotta on the edge of the sheet closest to you, leaving a little room on either end. Gently roll the pasta up into a tube away from you and place inside the prepared baking dish, seam-side down. Repeat with the remaining pasta and filling, taking care that the manicotti are snug in the baking dish. Cover the manicotti with about three-quarters of the sauce. (Keep the remaining sauce warm.) Place the baking dish on the center rack of the oven and bake until lightly browned and the filling is hot in the center when pierced with the tip of a knife, 15 to 20 minutes. Warm the remaining sauce and spoon it over the manicotti. Sprinkle the top with the reserved spinach and freshly grated Pecorino-Romano. Serve warm. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 23056,"Getcha Goin' Grits 1/2 cup bacon, diced 1/4 cup onions, diced Freshly ground black pepper 2 1/2 cups water 1 1/2 cups milk Salt 1 1/2 cups quick grits 6 ounces American cheese 1/4 cup scallions Instructions: In a large skillet over high heat, add bacon, onion and a pinch of pepper. Cook until bacon is crispy, about 5 minutes. In a medium pot, add water, milk and a pinch of salt. Place lid on top and allow to come to a full boil. Add grits. Stir. When grits have almost absorbed all the water add cheese. Mix to allow cheese to melt and become creamy. Add bacon and onions and top with half of the scallions. Mix thoroughly. Serve in a bowl and garnish with remaining scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23057,"Squirrel's Stash 1 1/2 ounces Fall-Infused Rye Whiskey, recipe follows 1 ounce dry sherry
1/4 ounce orange-flavored liqueur, such as Cointreau
Hazelnut-flavored liqueur, to taste Orange peel, for garnish
1 orange 20 cloves 1/4 cinnamon stick One 750-milliliter bottle rye whiskey, such as Bulleit Instructions: Put the Fall-Infused Rye Whiskey, sherry, orange liqueur and hazelnut liqueur into a mixing glass, add large ice and stir thoroughly. Strain into a glass, garnish with an orange peel and serve. Stud the orange with the cloves in a decorative pattern. Put the clove-studded orange, cinnamon and whiskey in a deep container so the whiskey fully covers the orange and cinnamon. Infuse at room temperature, covered, for 12 to 24 hours. Strain before using. ","[Bourbon, Brandy, Rum, Port]" 23058,"Grilled Stuffed Oysters 1 teaspoon dried ancho cl powder 1 teaspoon dried guajillo cl powder 1 teaspoon garlic powder
1 teaspoon sea salt
1 cup shredded Monterey Jack cheese
1/2 cup chopped onion
1/3 cup blue crab meat
1/3 cup chopped cooked Spanish octopus
1/3 cup chopped boiled shrimp
1/4 cup chopped fresh cilantro
1/4 cup chopped jalapeno
1 dozen oysters on the half shell
Instructions: Preheat a grill for high heat. Mix the ancho and guajillo chiles, garlic powder and salt in a bowl and set aside. Combine the cheese, onion, crab, octopus, shrimp, cilantro and jalapeno in a bowl, then add the seasoning mix. Top the oysters with the stuffing. Put the oysters on the grill and cook, covered, until cooked through, 4 to 5 minutes.
","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 23059,"Summery Shrimp, Corn and Avocado Dip 2 tablespoons olive oil 8 ounces peeled and deveined shrimp, chopped
2 ears corn, kernels cut off
1 small clove garlic, minced
Kosher salt
1/4 cup sour cream
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
1/4 to 1/2 teaspoon hot sauce
1 large avocado, chopped
Tortilla chips, for serving
Instructions: Heat the olive oil in a large skillet over medium-high heat. Add the shrimp, corn, garlic and 1 teaspoon salt and cook, stirring often, until the shrimp are cooked through and the corn is crisp-tender, 4 to 5 minutes. Transfer to a bowl and cool to room temperature. Add the sour cream, lime juice, cilantro, parsley and hot sauce to the shrimp mixture and stir to combine. Add the avocado and gently toss to coat. Season with salt to taste. Serve at room temperature or refrigerate for up to 8 hours until ready to eat. Serve with tortilla chips for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 23060,"Blue Corn Tortilla Crusted Red Snapper with Poblano Vinaigrette and Sweet Onion-Corn Relish 3 large eggs, lightly beaten 2 cups all-purpose flour Salt and freshly ground pepper 12 ounces blue corn tortilla chips 4 red snapper fillets (about 6 ounces each) 6 tablespoons olive oil 2 poblanos, roasted, peeled, and seeded 1/4 medium red onion, chopped 2 tablespoons fresh lime juice 3/4 cup olive oil 1/2 cup spinach or arugula leaves 2 teaspoons honey Salt and freshly ground pepper 6 ears of corn, husks removed, blanched, grilled until marked, kernels removed 3 tablespoons olive oil 2 large Vidalia onions, diced Salt and pepper 2 tablespoons creme fraiche 6 basil leaves, chiffonade Instructions: Season the eggs and flour with salt and pepper. Place the tortilla chips in a food processor and pulse until the chips are finely ground. Place the eggs, flour and ground tortillas in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper. In a large saute pan over medium-high heat, heat the oil. Dredge each fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off. Dredge in the ground tortillas and saute for 3 minutes on each side. Drizzle with the vinaigrette and serve immediately. In a blender, combine the poblanos, onion, and lime juice and blend until smooth. While the blender is running add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper. May be refrigerated up to 1 day ahead. Bring to room temperature before serving. Place kernels in a medium bowl. Heat oil in a medium saute pan over medium-high heat, add the onions and season with salt and pepper. Saute until soft and caramelized. Add the onions to the corn, fold in the creme fraiche and basil leaves and season with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 23061,"Triple Berry Cobbler 3 1/2 cups mixed berries (fresh or frozen) 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons lemon juice 1 cup all-purpose flour 1 1/4 cups sugar, divided 1 teaspoon baking powder 1/2 cup milk 3 tablespoons butter, melted 1 tablespoon cornstarch 1 cup boiling water Instructions: Preheat oven to 350 degrees F. Combine berries, cinnamon, and lemon juice in a 9 by 13-inch baking pan. Combine flour, 3/4 cup sugar, and baking powder in medium mixing bowl and stir. Add milk and butter while stirring. Pour mixture over berries until covered. Combine cornstarch and 1/2 cup sugar in small mixing bowl and stir. Sprinkle mixture over batter. Remove boiling water from heat and slowly pour over entire pan. Place baking pan into oven and bake for 45 to 50 minutes or until crust is golden brown. Remove from oven, allow to cool slightly, and serve warm. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 23062,"Garlic and Herb Tomatoes 3 tablespoons good olive oil 2 teaspoons minced garlic (2 cloves) 2 pints cherry tomatoes or grape tomatoes 2 tablespoons chopped fresh basil, plus more for garnish 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish 2 teaspoons chopped fresh thyme leaves 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 23063,"Grape and Hazelnut Tortellini 3/4 lb. dry tortellini 1 gallon water 2 tsp. salt 1/6 cup Balsamic vinegar 1/4 cup mayonnaise 1/4 cup sour cream 1 tsp. Dijon mustard 1/4 tsp. freshly ground pepper 3 cups red seedless California grapes 1/4 cup green onions, chopped 1/4 cup fresh basil, chopped 1/2 cup hazelnuts, toasted, coarsely chopped 2 cups baby spinach Salt as needed Instructions: Cook tortellini in salted water to al dente state; drain well. Toss cooked tortellini with vinegar; cool to room temperature. Combine mayonnaise, sour cream, mustard and pepper; mix well. Combine all ingredients and mix well. Let stand 1 hour in refrigerator. Toss lightly with spinach leaves and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 23064,"Stuffed Pumpkin with Cornbread Stuffing 1 (3 to 4) pound pumpkin 1/2 teaspoon salt 1/2 teaspoon cinnamon Cornbread dressing, recipe follows 4 cups crumbled cornbread, recipe follows 2 cups toasted bread, cut into 1-inch cubes 10 saltine crackers 2 cups vegetable stock 3 celery stalks, diced 1 medium onion, diced 2 large eggs 1/2 stick butter 1 teaspoon dried sage Salt and pepper 2 cups cornmeal 1 cup buttermilk 1 cup water 1 large egg 6 tablespoon vegetable oil Instructions: Preheat oven to 350 degrees F. Cut stem section from the pumpkin and remove seeds. Sprinkle inside with salt and cinnamon. Place hollowed pumpkin on a baking sheet in oven and roast for 20 minutes. Remove and fill with cornbread dressing (recipe follows) leaving 1 to 2 inches at the top for expansion. Increase oven temperature to 375 degrees. Place stuffed pumpkin in oven and bake for another 35 to 40 minutes or until pumpkin is tender, dressing is set and nicely browned on top. Combine cornbread, toasted bread and crackers in mixing bowl. Pour stock into saucepan and add celery and onion. Bring to a boil and cook for 10 minutes, allow to cool. Add stock mixture to bread crumb mixture with beaten eggs, butter, sage, salt and pepper. Preheat the oven to 375 degrees F. In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 23065,"Sugarcane Wings with Cane Row BBQ Sauce and Rosemary Ranch 2 pounds chicken wings (party wings cut)
1 tablespoon yellow mustard
1 tablespoon Creole mustard
1 tablespoon Cajun Select Seasoning, recipe follows Kosher salt and freshly ground black pepper
2 stalks sugarcane, split in half and cut into 6- to 10-inch sections
Cane Row BBQ Sauce, recipe follows Ranch dressing, for serving
2 tablespoons granulated garlic 2 tablespoons paprika
2 tablespoons kosher salt 1 tablespoon cayenne pepper 1 tablespoon onion powder 1 tablespoon ground black pepper
1 tablespoon sugar
1 teaspoon dried basil
1 teaspoon ground celery seed
1 teaspoon dried oregano
1 cup ketchup 1 cup cane vinegar
3/4 cup honey
3/4 cup molasses
1/4 cup cane syrup
1 teaspoon garlic powder
Dash hot sauce, such as Tabasco
Kosher salt and freshly ground black pepper Instructions: Heat a charcoal grill for cooking at medium heat. Add the wings to a large bowl and toss with the yellow and Creole mustards. Sprinkle with the Cajun seasoning and some salt and pepper and toss to coat. Add the sugarcane to the hot grill, then add the wings. Grill wings, covered and turning occasionally, until golden brown and crisp, 15 to 20 minutes. Baste with the BBQ sauce the last few minutes of grilling, then cover the grill and cook for 2 more minutes. Serve garnished with the charred sugarcane and with ranch dressing on the side. Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months. Add the ketchup, vinegar, honey, molasses, cane syrup, garlic powder, hot sauce and salt and pepper to taste to a saucepot, then cook on medium heat, stirring occasionally, until thick, 25 to 30 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 23066,"Easy Steak Frites One 28-ounce bag frozen potato tots 1/2 teaspoon smoked paprika
4 teaspoons Montreal seasoning
3 tablespoons salted butter
4 Kansas City strip steaks
2 tablespoons lemon pepper seasoning
1 cup sour cream 1/4 cup mayonnaise
3 tablespoons prepared horseradish, or to taste
1 tablespoon peppercorns, crushed or ground
1 teaspoon Worcestershire sauce
1/4 teaspoon Montreal seasoning, or to taste
Garnish: chopped fresh parsley
Instructions: Season the tots with the paprika and half the Montreal seasoning. Bake according to the package instructions. Meanwhile, melt the butter in a large cast-iron skillet over medium-high heat. Sprinkle the steaks on both sides with the lemon pepper seasoning and the remaining 2 teaspoons Montreal seasoning. Add the steaks to the skillet and cook for about 3 minutes per side for medium-rare. Remove to a cutting board to rest. For the peppercorn horseradish sauce: Add the sour cream, mayonnaise, horseradish, peppercorns, Worcestershire and Montreal seasoning to a bowl, then stir until well combined. Mound the tots on a platter and place the steaks alongside. Pour the sauce into a bowl to serve. Garnish with fresh parsley. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 23067,"Dutch Apple Pancakes 1 cup flour 1 1/2 cups milk 4 eggs 1/4 cup apple juice 2 tablespoons sugar 1/2 grated golden delicious apple 5 golden delicious apples 1/3 cup raisins 1 1/2 tablespoons honey Dash of cinnamon 1/4 cup apple juice Instructions: Crepes: In an electric mixer mix together flour, milk, eggs, apple juice, sugar, beat until smooth. Add apple. In a hot, non-stick, crepe pan heat 1 teaspoon butter or vegetable oil. Pour about 2 tablespoons batter into pan, spread batter evenly to cover entire surface. Cook until it browns around the edges, about 30 seconds. Flip it over with a spatula (or fingers) and cook until it starts to brown, another 30 seconds. Slide the crepe onto a plate and continue until all batter is used. Set aside. Filling: Peel, core and dice apples. Gently simmer apples, raisins, honey, cinnamon and apple juice until apples are soft but not mushy. Using a potato masher break up the apple mixture to make the apple pieces smaller. Spoon some sauce on a crepe and fold twice Dust with powdered sugar. Serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 23068,"Radish and Cucumber Salad 2 English cucumbers, thinly sliced 2 bunches French breakfast radishes, trimmed and thinly sliced on a mandoline
1/2 cup apple cider vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons minced shallot
2 tablespoons chiffonade fresh tarragon
1 teaspoon sugar
Kosher salt and freshly ground black pepper
Instructions: Place the cucumbers and radishes in an ice water bath for 8 to 10 minutes. Meanwhile, add the apple cider vinegar, oil, shallots, tarragon and sugar to a large bowl. Season with salt and pepper. Drain the cucumbers and radishes and place in a bowl. Drizzle the vinaigrette over the top. Season with salt and pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23069,"Risotto alla Valdostana 4 ounces butter 4 ounces minced shallots 12 ounces mushrooms, cleaned and sliced 2 yellow bell peppers, washed, seeded and cut into small dice 1 1/4 pounds arborio rice 40 ounces white chicken stock, heated 6 ounces grated Parmesan 4 ounces grated Fontina 4 ounces heavy cream 2 ounces Italian parsley leaves, washed, excess moisture removed and minced Salt and pepper Instructions: Heat butter in a large saute pan set over medium heat. Add shallots and saute until translucent. Add mushrooms and saute until cooked through. Add rice and stir until well coated. Add 2 cups of chicken stock and simmer until liquid is absorbed, stirring continuously. Add remaining stock in small quantities (as above), stirring continuously until liquid is absorbed before adding more. After about 10 minutes, add diced yellow bell pepper. Continue to cook. When the rice becomes creamy and the grains al dente, add cheeses, and stir well. Add cream, parsley, and adjust seasonings. ","[Barolo, Barbaresco, Gavi, Dolcetto]" 23070,"Chocolate Sponge Puddings Vegetable cooking spray 1/3 cup plus 1 tablespoon sugar 2 eggs, separated 1/4 cup unsweetened cocoa 2 tablespoons flour 1/4 teaspoon salt 1 teaspoon vanilla extract 1/4 cup whole milk 2 tablespoons sour cream 1 teaspoon brown sugar Orange zest, for garnish, optional Special Equipment: 4 (4 to 6-ounce) ramekins Instructions: Preheat the oven to 325 degrees F. Spray the insides of the ramekins with cooking spray. Distribute 1 tablespoon sugar among the 4 ramekins to coat. In a medium bowl, beat the egg yolks and remaining 1/3 cup sugar with a handheld mixer until the yolks are pale yellow and the sugar dissolves. In a small bowl, combine the cocoa, flour, and salt. In another small bowl, combine the vanilla and milk. Add half the cocoa mixture to the eggs followed by half the milk mixture, beat until smooth, and then add the remaining cocoa and milk mixtures. In a small, clean bowl with clean beaters, whip the egg whites until stiff. Using a rubber spatula, gently fold the egg whites into the chocolate mixture until incorporated. Be careful to not mix the air out of the egg whites. Divide among the ramekins. Place the ramekins in baking pan and carefully fill the pan with hot water until it reaches halfway up the sides of the ramekins. Bake until the cakes have risen and the centers spring back at a gentle touch, 15 to 17 minutes. Meanwhile, in a small bowl, mix together the sour cream and brown sugar and set aside.
When the puddings are done, remove from the water and serve with a dollop of sweetened sour cream and a sprinkle of orange zest. Serve warm. ","[Merlot, Cabernet Sauvignon, Malbec, Petite Sirah]" 23071,"Apple Juice 4 (908 g) medium to large apples, seeded and cut into large pieces ? cup (60 ml) cool water Instructions: 1.Place apples and water into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 45 seconds, using the tamper to push apples into the blades until pureed. 5.Transfer puree to a bowl lined with cheesecloth set atop a bowl and twist until juice is extracted. 6.Allow to strain about 10 minutes. For the best flavor, combine two or more apple varieties. ","[Chardonnay, Riesling, Gewrztraminer]" 23072,"Christmas Tree Pesto Breadsticks 2 cups firmly packed fresh basil leaves 1/3 cup pine nuts, toasted
2 small cloves garlic
Kosher salt and freshly ground black pepper
1/4 cup plus 1 teaspoon olive oil
1 cup shredded whole-milk mozzarella (about 4 ounces)
1/2 cup whole-milk ricotta cheese
1/3 cup grated pecorino cheese (about 1 ounce)
One 13.8-ounce tube refrigerated pizza dough
Instructions: Position an oven rack in the lower third of the oven and preheat to 375 degrees F. Line an upside-down baking sheet with parchment and set aside. Add the basil, pine nuts, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor and pulse until coarsely chopped. With the motor running, drizzle in 1/4 cup of the olive oil until incorporated. The pesto should be slightly chunky, not smooth.
Combine the mozzarella, ricotta, pecorino, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Add the pesto to the cheese mixture and stir to combine.
Roll out the pizza dough into a 12-by-15-inch rectangle. Using a pizza cutter, cut the dough into 1 large and 2 small triangles; one of the 12-inch sides will be the base of the large triangle with the 2 small triangles on either side. Combine the 15-inch sides of the 2 small triangles to create a large triangle on the prepared baking sheet, tugging and pressing down on the dough as needed to shape it. This will be the base of the tree.
Leaving a 1/4-inch border around the perimeter of the triangle, spread the pesto and cheese mixture evenly to cover the base. Cover it with the remaining large triangle, tugging the dough as needed to fit over the base. Seal the 1/4-inch border by firmly pressing the top edge down onto the bottom.
Leaving a 1-inch \trunk\ down the middle of the tree intact, use a sharp knife to cut horizontal lines, about 1 1/2 inches apart, from the middle \trunk\ to each edge, making \branches.\ Twist each \branch\ to reveal the layers of cheese and pesto. The shorter ones will twist once or twice. The longer ones will twist three or four times.
Bake until golden brown, 20 to 25 minutes. Lightly brush with the remaining 1 teaspoon olive oil. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 23073,"Blackened Shrimp Kebobs 40 (13 to 15 count size) shrimp, peeled and deveined 3 teaspoons kosher salt 5 tablespoons Irvine Spices Cajun Blackening Spice 1/3 cup lemon juice 2 red bell peppers 2 yellow bell peppers 2 white onions Instructions: Heat your grill. In a mixing bowl, combine shrimp with salt, blackening seasoning and lemon juice. Set aside. Cut red peppers, yellow peppers and onions into 2-inch cubes and place on skewer in this order: red pepper, shrimp, red onion, shrimp, green pepper, shrimp, etc. Grill on all sides, brushing with marinade as it cooks. Let vegetables caramelize. Lightly blacken shrimp, being careful not to burn. Serve immediately. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 23074,"Southern Pan Fried Chicken 3 pounds bone-in chicken, cut into pieces 2 quarts cold water 1/2 cup kosher salt 1 quart buttermilk 1 1/2 cups all-purpose flour 1 1/2 teaspoon fine sea salt 1/2 teaspoon fresh ground pepper 1/4 cup cornstarch 2 tablespoons potato flour 1 pound lard 1/4 pound unsalted butter 1/4 pound bacon or smoked pork shoulder Instructions: Rinse chicken under cold running water. Mix water and kosher salt in large bowl, stirring until salt dissolves. Cover chicken with salt mixture and refrigerate overnight (minimum 4 hours). Remove chicken from salt water brine and immerse in buttermilk. Allow to marinate overnight (minimum 4 hours). Remove chicken from buttermilk, holding each piece to drip excess buttermilk back into bowl. Lay chicken on a wire cooling rack set over a sheet pan. Mix flour, sea salt, pepper, cornstarch, and potato flour in a large bowl. Dredge chicken parts in flour mixture, shaking off excess. Lay chicken parts on the wire cooling rack. Using large cast iron, or heavy skillet, melt the lard and butter together and add the bacon or pork shoulder. When the mixture is hot (but not smoking), add the chicken, 1 piece at a time, in a single layer, skin side down. The chicken should be half covered in the butter-lard mixture. Cook each piece 10 to 12 minutes per side, turning once, or more often if necessary, to brown evenly. Dark meat cooks more slowly than white meat. To check for doneness, cut a thigh to the bone and check for redness. When evenly browned, removed the cooked chicken and place on cooling rack. Serve hot or allow to cool to room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 23075,"Greek Pizza with Pourable Crust 1 Japanese eggplant, sliced into 1/4-inch rounds Kosher salt and freshly ground black pepper 1 bell pepper, sliced into 1/4-inch rounds
2 teaspoons canola oil Nonstick cooking spray
2 tablespoons cornmeal 3/4 cup whole-wheat flour 1/4 cup all-purpose flour 1 teaspoon dried oregano, crushed between fingers 3/4 cup reduced-fat milk 2 large eggs, beaten 8 artichokes from a 14-ounce can, drained, rinsed and halved 1/4 cup thinly sliced red onion 1 cup cherry tomatoes, halved 2 ounces (1/2 cup) crumbled feta
Fresh mint leaves and lemon wedges, optional Instructions: Heat the oven to 400 degrees F. Line 2 large rimmed baking sheets with parchment. Put the eggplant slices in a colander in the sink and sprinkle with 1/8 teaspoon salt; flip slices and sprinkle with another 1/8 teaspoon salt. (This step helps remove the bitterness.) Set aside. Put the bell peppers in a large bowl and toss with 1 teaspoon oil. Spread out on 1 large rimmed baking sheet. Rinse the salt off the eggplant and pat dry with a paper towel. Put the eggplant in a bowl and toss with the remaining teaspoon oil. Spread on the other lined baking sheet and bake the peppers and eggplant, flipping halfway through, 20 minutes. (Leave the oven on.) Meanwhile, spray a 15-by-10-inch (or 13-by-9-inch) rimmed baking sheet with cooking spray and sprinkle with the cornmeal; set aside. Combine both flours, the oregano, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Combine the milk and eggs in a small bowl; mix into the flour mixture until well combined. Pour into the prepared baking sheet and even out the dough. Top with the roasted eggplant and bell peppers. Bake the pizza for 10 minutes. Turn the oven to the broil setting, and top the pizza with the artichokes, red onion, cherry tomatoes and cheese. Broil until the cheese is melted and golden, about 5 minutes. (Watch carefully.) Top the pizza with the mint leaves and serve with lemon wedges if using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 23076,"Spice-Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw 3 large poblanos Canola oil Salt and freshly ground black pepper 2 sweet onions, skin-on, and cut into 1/4-inch thick slices Canola oil Salt and freshly ground black pepper 1 cup Bobby Flay's Mesa Grill BBQ Sauce (or your favorite jarred variety) 3/4 cup mayonnaise 2 tablespoons sugar 1 teaspoon celery seed 3 tablespoons apple-cider vinegar Salt and freshly ground black pepper 1 small head cabbage, cored, finely shredded 2 carrots, finely shredded 1/2 small red onion, thinly sliced 3 scallions, thinly sliced on the diagonal 2 tablespoons ancho chili powder 2 teaspoons ground cinnamon 2 teaspoons ground cumin 2 teaspoons light brown sugar 2 teaspoons kosher salt 1/2 teaspoon ground black pepper 4 boneless, skinless chicken breasts (8 ounces each) Canola oil 8 flour tortillas 2 grilled sliced poblanos Barbecued onions Coleslaw Guacamole, recipe follows 2 ripe Hass avocados, peeled, pitted and diced 1 poblano cl, roasted, seeded, peeled, and diced 1/4 cup finely diced red onion 2 scallions, finely chopped 2 fresh limes 1/2 cup chopped fresh cilantro leaves 2 tablespoons canola oil Salt and pepper Instructions: Heat the grill to high. Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices. Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.; Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving. Heat the grill to high. Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl. Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing. Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole. Combine all ingredients in a medium bowl and season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23077,"Chocolate Frosting 1 pound semi-sweet chocolate, roughly chopped 1 1/2 cup heavy cream 1/3 cup dark corn syrup, plus more to taste Instructions: Put the chocolate in a large bowl and set aside.
In a small saucepan, whisk together the cream and corn syrup and bring to a boil. Pour the cream mixture over the bowl of chocolate and immediately whisk until smooth. Set aside to cool completely, about 1 hour.
Transfer the chocolate mixture to the bowl of a standing electric mixer, or use a hand-held mixer and bowl, and whip on high speed, until creamy and fluffy. Use as desired. May be stored covered in the refrigerator for up to 1 week. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 23078,"Beef Tenderloin with a Dark Ale and Mushroom Sauce 2 heads endive 1 tablespoon butter, plus 2 tablespoons Salt and pepper 1 tablespoon sugar 1 cup dark ale beer, plus 2 cups 2 tablespoons vegetable oil 1 (2 to 3 pound) strip beef tenderloin 1/2 cup dark Belgium ale 1 red onion, sliced 1 cup dry wild mushrooms, soaked in 1 cup dark ale beer 2 cups brown veal stock 1/2 cup heavy cream Instructions: Preheat oven to 350 degrees F. Cut the endives in half, remove the core, place in a small pot. Add 1 tablespoon butter, salt, pepper, sugar, and 1 cup ale beer. Bring to a boil, cover with a piece of parchment paper and place in a 350 degree oven. Cook for 30 to 40 minutes, until slightly brown in color and the beer has reduced by 1/2. Meanwhile, heat the oil in an ovenproof frying pan or casserole. Season the meat with salt and pepper on all sides. When the oil is very hot, sear the meat, caramelizing all sides evenly. When seared, drain off the fat and add the Belgian beer. Increase the oven temperature to 450 degrees F. Roast the meat in the oven for 15 to 20 minutes. Remove the pan from the oven and let the meat rest for 5 minutes before slicing. Melt 2 tablespoons butter in a heavy-bottomed pot, add the onions, and cook for 3 to 4 minutes. Squeeze the mushrooms out of the juice, and add to the onions, cook for another 2 to 3 minutes. Deglaze the pan with 2 cups beer, and reduce until almost dry. Then add the mushroom rehydrating liquid, and reduce until almost dry. Add the veal stock and the cream, and reduce at low heat until thick. Check the seasoning, reserve. To serve, slice the meat in 1/2 to 1/4-inch thick pieces. Place on a plate, surround with the endive leaves. Put the wild mushrooms around the meat and cover with a thin layer of the sauce and serve immediately. ","[Chardonnay, Pinot Grigio, Riesling, GSM]

" 23079,"HG Hot Couple: Chocolate-Dunked Strawberries 2 (60-calorie) sugar-free chocolate pudding snacks 2 cups whole strawberries Instructions: Spoon pudding into a dessert dish. Dip berries in, fondue-style! ","[Merlot, Cabernet Sauvignon, Malbec]" 23080,"Sunny's Super Easy Ravioli Stroganoff Kosher salt and freshly cracked black pepper One 13- to 16-ounce package beef ravioli
One 13- to 16-ounce package mushroom ravioli
2 tablespoons olive oil
1 cup frozen pearl onions, thawed and halved lengthwise
2 tablespoons scallion whipped cream cheese
1 tablespoon grainy Dijon mustard
One 12-ounce jar mushroom gravy
1/4 cup chopped fresh parsley
Instructions: Bring a pot of salted water to a boil. Cook the ravioli according to the package directions, 4 to 6 minutes. Reserve some of the pasta water, then drain the ravioli and set aside. Put a large straight-sided skillet over medium-high heat and add the olive oil. When it begins to swirl, add the onions, a tiny pinch of salt and plenty of pepper and saute, stirring often, until the onions are golden on parts, about 5 minutes. Stir in the whipped cream cheese and mustard to combine, then slowly stir in the gravy. Bring to a simmer and cook, stirring occasionally, until the sauce is heated through and combined, about 5 minutes. Add some reserved pasta water if needed to reach the desired consistency. Stir half of the parsley into the sauce, then pour the sauce over the pasta and garnish with the remaining parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 23081,"Pork Chops with Tomato Jam and Fried Leeks 1/4 cup plus 6 tablespoons extra-virgin olive oil 1 shallot, sliced 3 cloves garlic, minced 4 ripe beefsteak tomatoes, cored and chopped 2 tablespoons mirin 4 center-cut pork chops (about 1/2-inch thick) Kosher salt and freshly ground pepper 1 leek (white portion only) thoroughly washed Instructions:

1. Preheat the oven to 400 degrees F. Heat 1/4 cup olive oil in a skillet. Add the shallots and garlic and cook until translucent, about 3 minutes.
2. Stir in the tomatoes and mirin; cook over medium heat until the mixture is almost dry, about 15 minutes.
3. Heat 2 tablespoons oil in a large skillet. Sprinkle the chops with salt and pepper. Sear the chops until brown, about 1 1/2 minutes on each side. Transfer to the oven and cook until an instant-read thermometer reaches 145 degrees F, about 5 minutes.
4. Add the remaining 4 tablespoons olive oil to the pan. Thinly slice the white portion of the leek. Add the leeks to the hot oil and fry until crispy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23082,"Sunny's Grilled Lamb Chops with a \No Cook\ Orange Chutney 1 teaspoon chili powder 1 teaspoon kosher salt
   1/2 teaspoon freshly ground black pepper
   Few dashes hot sauce
   Zest of 1 orange
   12 unfrenched single-bone lamb chops
   6 tablespoons olive oil
   2 oranges, peeled and sectioned to remove the membrane, plus remaining juice 1/2 cup orange marmalade
   1/4 cup finely chopped fresh parsley
   1 teaspoon Worcestershire sauce
   1/2 teaspoon hot sauce
   1 scallion, white and green parts, finely chopped
   Kosher salt and freshly ground black pepper
   Instructions: For the chops: In a bowl, mix together the chili powder, salt, pepper, hot sauce and orange zest. Rub the mixture on all sides of the lamb chops. Place on a plate or baking sheet in a single layer and drizzle with some of the olive oil. Flip the chops and drizzle some on the other side. Rest at room temperature for 2 hours. Heat a grill to medium high. Place the chops over direct heat and grill just 1 to 2 minutes on one side. Flip, grilling just 1 to 2 minutes on the other side. Remove to a clean baking sheet and cover with aluminum foil. For the chutney: Place the orange sections in a large bowl. Squeeze the juice from the remaining membranes and flesh into a separate medium bowl. Add the marmalade, parsley, Worcestershire, hot sauce and scallion to the juice. Taste and season the sauce with a pinch of salt and a few grinds of black pepper. Pour over the orange sections in the large bowl and gently toss to coat. Serve over the rested lamb chops. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 23083,"Pasta Pomodoro for Two One 28-ounce can whole, peeled San Marzano tomatoes 1/4 cup extra-virgin olive oil, plus extra for drizzling
   1/2 teaspoon crushed red pepper flakes
   1 large clove garlic, thinly sliced Kosher salt 8 ounces high-quality dried mezzi rigatoni
   2 tablespoons butter
   1/4 cup grated Parmigiano-Reggiano 1/4 cup grated Pecorino Romano
   1/4 cup fresh basil leaves, cut into chiffonade
   Instructions: Puree the tomatoes using an immersion blender or food processor. Set aside. In a saucepot over medium heat, combine the olive oil, pepper flakes and garlic. Gently toast the garlic until golden brown, being careful not to burn it. Add the tomatoes and bring to a simmer; simmer 5 to 8 minutes. Bring a large pot of salted water to a boil. Add the rigatoni and cook for 2 minutes less than the package instructions. Reserve about 1/4 cup of the pasta water, then drain the pasta. Add the pasta to the pot with the sauce. Add 2 tablespoons of the reserved pasta water and cook until thickened, about 3 minutes. Add the butter, half of both cheeses and half of the basil and cook, tossing frequently, until the pasta is nicely coated. Season with salt if necessary. Transfer to a serving bowl, top with the remaining cheese and basil and drizzle with olive oil. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 23084,"Tomato Soup with Bacon-Cheese Melts 1 (28-ounce) can diced tomatoes 2 cups Puttanesca Sauce, recipe follows 1 (11-ounce) can evaporated lowfat milk 1/4 cup chopped fresh basil leaves 4 teaspoons mayonnaise 4 slices whole-wheat bread 1 cup baby spinach leaves 8 slices turkey bacon, cooked until crisp (in the microwave or skillet) 8 ounces shredded sharp Cheddar 2 teaspoons olive or vegetable oil 1 medium onion, chopped 2 tablespoons minced garlic 2 (28-ounce) cans crushed tomatoes 1 cup pitted Greek (kalamata) olives, halved 3 tablespoons drained capers 2 teaspoons anchovy paste 1/2 teaspoon salt 1/2 teaspoon crushed red pepper flakes 1/2 cup red wine, optional Instructions: In a large pot, combine diced tomatoes, Puttanesca Sauce and evaporated milk. Bring mixture to a simmer. Simmer 10 minutes. Working in batches, puree soup in a blender. Return to pot and stir in basil. Preheat broiler. Spread 1 teaspoon mayonnaise on each bread slice. Top with 1/4 cup spinach leaves, 2 bacon slices and 2 ounces shredded cheese. Place bread slices on a baking sheet and place under broiler. Cook 1 to 2 minutes, until cheese melts. Serve soup with Bacon Cheese Melts. Heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 23085,"Chocolate-Cherry Rum Float 6 ounces dark rum 1 pint cherry-chocolate chip ice cream Two 12-ounce bottles vanilla cream soda Instructions: Place 4 float glasses in the freezer to chill. Place 1 1/2 ounces of rum in each chilled glass, followed by 2 scoops of ice cream. Top with cream soda. Serve immediately. ","[Rum, Moscato, Tawny Port]" 23086,"Spiced Popcorn 1/2 cup popcorn kernels 4 tablespoons (1/2 stick) unsalted butter 2 tablespoons packed light brown sugar 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon cayenne 1 teaspoon garlic powder 2 teaspoons kosher salt Instructions: Pop the kernels according to package directions and transfer to a large serving bowl. Melt the butter in a small saucepan over medium heat. Mix in the remaining ingredients until well combined. Pour the spiced butter over the popcorn and toss until evenly coated. Serve. ","[Chardonnay, Riesling, Gewrztraminer]" 23087,"Blackberry Rhubarb Fool Tart 1 1/3 cup all purpose flour Salt 1/2 cup chilled butter (1 stick) 4 tablespoons ice water 2 cups rhubarb, cleaned and sliced into 1-inch pieces 1/2 cup sugar 1 tablespoon lemon juice 1 1/2 cups whipped cream 1 pint blackberries Instructions: For the tart crust: In a large bowl combine the flour and salt. Cut the chilled butter into 1-inh pieces. Using a pastry cutter or a fork, cut the butter into the flour. Cut together until the mixture resembles coarse crumbs. Add the ice water 1 tablespoon at a time, and mix very gently, just until the mixture can be formed into a ball. Do not overwork the dough. Press the ball into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350 degrees. Roll the dough out to 1/8 inch thick and place into a tart pan. Trim the edges. Cover the crust loosely with parchment paper and weight with pie weights or dried beans. Blind bake the pie crust for 15 to 20 minutes, or until golden brown. Let cool completely. For the Fool: In a saucepan, combine the rhubarb, sugar and lemon juice. Cook over medium heat until the rhubarb is very soft, about 15 minutes. Remove the mixture from the heat. Puree the mixture in a food processor. Refrigerate until cold. Fold the puree into the whipped cream. Refrigerate for several hours. 1 hour before serving, spoon the fool into the prepared tart crust. Place the blackberries on top of the tart. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 23088,"Peanut Butter Brownies 250 grams (4 1/4 ounces) dark (70 percent) chocolate 120 grams (8 1/2 tablespoons) butter, cut into cubes 1/2 cup superfine sugar 1/2 cup Demerara sugar 3 large eggs 1 teaspoon vanilla extract 3/4 cup flour Pinch salt 1/3 cup crunchy peanut butter 2 tablespoons warmed milk 50 grams (1 3/4 ounces) grated white chocolate, plus shavings for garnish Instructions: For the brownies: Preheat the oven to 350 degrees F. Position a rack in the lower third of the oven. Melt the chocolate and then pour it in a large bowl. Stir in the butter and the superfine and Demerara sugars, adding them in stages and beating each time with a wooden spoon until well mixed. Add the eggs, one at a time, again beating the mixture after each addition. Stir in the vanilla. Gently fold the flour into the chocolate mixture, and then fold in a pinch of salt. Scrape the batter into heart-shaped silicone molds (see Cook's Note) sprayed with nonstick spray. Bake until the brownies have a nice, shiny top, and a cocktail stick inserted into the center comes out with a few crumbs, 20 to 25 minutes. Place on a cooling rack, and let cool completely before removing the brownies from the molds. For the peanut butter topping: Mix together the peanut butter, milk and grated white chocolate; top the brownies with spoonfuls of the mixture and garnish with shaved white chocolate. Leave out at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 23089,"Veggie (Juice Pulp) Meatballs 2 cups vegetable pulp from a juicer (We used 1/2 cup celery pulp, 1/2 cup kale pulp and 1 cup carrot pulp, but any combination of vegetable pulp would work. See Cook's Note) 1/2 cup grated Parmigiano-Reggiano
1 tablespoon extra-virgin olive oil
2 teaspoons Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, finely minced
1 egg, lightly beaten
Marinara sauce and spaghetti, for serving, optional Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. In a large bowl, mix together the vegetable pulp, Parmigiano-Reggiano, olive oil, Italian seasoning, salt, pepper, garlic and egg until well combined. Form meatballs using about 2 tablespoons of the mixture for each. Place the meatballs on the prepared baking sheet. Bake for 30 minutes, using a spatula to flip the meatballs halfway through baking. Serve immediately, or add them to a pot of marinara sauce and serve atop spaghetti if desired. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 23090,"Shrimp with Garlic and Olive Oil 2 garlic cloves, thinly sliced 2 dried red chiles, broken Extra-virgin olive oil 1/2 pound rock shrimp Kosher salt Instructions: Special equipment: 2 (4-inch) flameproof ramekins such as terra cotta cazuelas *This makes a really small amount of shrimp. This recipe can be done in batches or a larger amount can be done in a saute pan. Add the garlic and cl to the ramekins and cover with oil to about 1/4-inch deep. Bring the ramekins to a high heat. (This can be done on the grill.) Season the shrimp with salt. When the garlic starts to sizzle and is very aromatic, add the shrimp. Cook until the shrimp turn pink, about 1 to 2 minutes. Sprinkle in a couple drops of water before serving to get the oil to really sizzle. Serve with bread to sop up the delicious olive oil! Sooooooo yummy! ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 23091,"Pink Lady Cocktail 1/2 cup plus 1 ounce sugar 2 sprigs plus 1/4 teaspoon finely chopped fresh rosemary 1 ounce grapefruit zest plus 2 ounces fresh grapefruit juice 2 ounces gin Ice 2 ounces club soda Instructions: Add 1/2 cup sugar, 1/2 cup water and the rosemary sprigs to a small saucepan and turn the heat on medium. Heat and whisk until the sugar is completely dissolved, about 4 minutes. Remove from the heat and allow to slightly cool before using. Combine the grapefruit zest, remaining ounce sugar and the chopped rosemary in a shallow dish. Dip the rim of a highball glass in the simple syrup, then directly into the sugar/rosemary mixture. Pour the gin, grapefruit juice and 1 ounce rosemary simple syrup into a large ice-filled cocktail shaker and shake until chilled. Add ice to the prepared glass, then pour the contents of the cocktail shaker into it. Top with the club soda. ","[Prosecco, Sauvignon Blanc, Ros, Pinot Grigio]" 23092,"Rainbow Smoothie 2/3 cup unsweetened almond milk 1 tablespoon ground flax seeds 1 tablespoon honey 1 medium ripe banana 1/2 ripe avocado 1 cup ice cubes 1 cup frozen strawberries, thawed 1 pre-cooked beet, diced 1 cup diced frozen mango, thawed 1/2 teaspoon ground turmeric 1 cup frozen green grapes 1/2 cup kale leaves 1/2 cup diced pineapple 1 1/2 cups frozen blueberries, thawed Instructions: For the banana-avocado smoothie base: Put the almond milk, flax seeds, honey, banana and avocado in a blender. Blend on high until the mixture is mostly smooth, about 1 minute. Add the ice cubes and blend until completely smooth. To make it pink, yellow, green or purple: Add the color additions and blend again until completely smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 23093,"Fresh Pickled Melons 1/4 cup white wine 1/4 cup vinegar 2 tablespoons sugar 1 teaspoon each fresh dill, tarragon, and mint, finely chopped 2 cups assorted melons, cut into 1-inch squares Instructions: In a large bowl, mix wine and vinegar. Add sugar and herbs, mix until sugar is dissolved. Add melons, then chill at least 3 hours before serving. ","[Chardonnay, Sauvignon Blanc, Riesling]" 23094,"Tomatillo Salsa 1 large poblano pepper, stemmed, halved and seeded 1/2 large white onion, cut into 4 wedges 4 cloves garlic 2 1/4 pounds tomatillos, husked 1/2 teaspoon ground cumin 1/4 cup fresh lime juice or bottled Key lime juice 1 tablespoon distilled white vinegar 1 1/2 teaspoons sugar Kosher salt 3 red jalapeno peppers, thinly sliced crosswise (with seeds) Chopped fresh cilantro, for topping (optional) Instructions: Sterilize four 8-ounce canning jars and lids (see Disclaimer). Preheat the broiler. Put the poblano halves skin-side up on a foil-lined broiler pan with the onion and garlic. Broil until the poblano is charred and the onion and garlic are browned, about 8 minutes. Cool the poblano slightly, then peel. Pulse the tomatillos in a food processor in batches until coarsely chopped, then transfer to a bowl. Add the poblano, onion and garlic to the processor and pulse until coarsely chopped (do not overprocess). Transfer to a large, wide saucepan. Add the cumin, lime juice, vinegar, sugar and 1 tablespoon salt. Bring to a boil over high heat and cook, stirring occasionally, until slightly reduced, 3 to 4 minutes. Add the tomatillos and jalapenos to the pan, cover and return to a boil. Cook until heated through, 3 to 4 more minutes. Fill the jars with the tomatillo mixture, leaving 3/4 inch headspace, then seal and process. After opening, top the salsa with cilantro, if desired. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 23095,"Smokey Chili Roasted Broccoli 1/4 cup sliced almonds 4 tablespoons unsalted butter, softened 2 cloves garlic, roughly chopped 1 chipotle en adobo, chopped (with or without seeds) 1 lime zested and juiced (1 tablespoon) 1 bunch broccoli, stems peeled and quartered from top of florets through to bottom of stem (about 1 1/2 pounds) 2 tablespoons olive oil Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Instructions: Preheat oven to 450 degrees F.
Put the almonds, butter, garlic, chipotle, zest, and juice in a mini chopper and pulse to combine. Transfer to a large bowl and set aside.
Scatter the broccoli in a single layer on a sheet pan, toss in the oil and season with salt and pepper. Roast until florets begin to brown but are still crisp, about 15 minutes. Stir into the bowl with the butter mixture until butter melts to completely coat the broccoli. Place back on the sheet pan and bake until tender and beginning to brown on top, about 10 minutes more. Serve.
","[Malbec, Zinfandel, Tempranillo, Barbera]" 23096,"Eggplant Parmesan Towers 2 tablespoons extra-virgin olive oil 1 small yellow onion, chopped (about 1 cup)
2 cloves garlic, minced
1/4 cup dry red wine
One 28-ounce can San Marzano tomatoes
1 bunch fresh basil
2 quarts vegetable oil, for frying
3 to 4 cups all-purpose flour
1 tablespoon Italian seasoning
1 teaspoon garlic powder
Kosher salt and freshly cracked black pepper
4 large eggs
4 cups Italian breadcrumbs
One 1-pound eggplant, sliced into 1/8-inch rounds (about 24 slices) 1 1/2 cups shredded whole-milk mozzarella 1 1/2 cups freshly grated Parmesan Instructions: To make a quick marinara sauce, place a saucepot over medium-high heat. Add the olive oil and onions. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Pour in the red wine and cook for 1 minute to reduce. Using your hands or a potato masher, crush the tomatoes and add to the saucepot, including any juices from the can. Stir to combine. Add 1 whole stem of fresh basil leaves. Bring the sauce to a simmer and reduce the heat to medium low. Allow the sauce to continuing cooking while the rest of the components are prepared. Pour the vegetable oil into a Dutch oven or heavy-bottomed pot and attach a deep-frying thermometer. Heat the oil over medium heat to 375 degrees F. Line a baking sheet with paper towels and top with a cooling rack. Set up 3 low-sided dishes to make a breading station: To the first dish, add the flour, Italian seasoning and garlic powder. Season with 1 teaspoon salt and 1/2 teaspoon black pepper and stir to combine. In the second dish, beat the eggs. To the third dish, add the breadcrumbs. Dredge both sides of the eggplant slices in the seasoned flour, shaking each piece to remove any excess. Next, dip the eggplant slices into the egg, allowing it to drip before moving onto the third dish. Then, coat the eggplant in the breadcrumbs evenly on both sides. Working in batches, carefully place the breaded eggplant into the hot oil. Fry until golden brown and crispy, about 30 seconds per side. Transfer to the cooling rack on the baking sheet. Sprinkle each slice generously with kosher salt. Continue this process until all the eggplant rounds have been fried. Preheat the oven to 375 degrees F. Remove the basil stem from the marinara sauce. Remove the paper towels from the baking sheet. Build towers on the cooling rack: Top a slice of eggplant with 1 tablespoon of marinara sauce, 1 tablespoon mozzarella, 1 tablespoon Parmesan and 1 basil leaf. Place a second piece of eggplant on top and repeat this process. Top the tower with a third piece of eggplant and repeat only with sauce, mozzarella and Parmesan (no basil). Repeat this process to create 8 towers on the cooling rack. Bake until the cheese is melted and slightly browned on top, about 20 minutes. Transfer the towers to a serving platter. Garnish each eggplant tower with a fresh basil leaf and serve immediately. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 23097,"Grilled Shrimp, Snap Pea and Spring Mix Salad with Southwest Vinaigrette 1 pound raw medium-large shrimp, peeled and deveined Southwest Vinaigrette, recipe follows Salt and ground black pepper, to taste
1 pkg. (8.75 oz.) DOLE? Extra Veggie? with Snap Peas 1 cup canned black beans, rinsed and drained 1 medium avocado, peeled and cubed 1/2 cup sliced DOLE Red Onion Lightly crushed tortilla or corn chips 1/3 cup canola oil 2 tablespoons cider vinegar 2 tablespoons lime juice 1 tablespoon dry taco seasoning (from 1-ounce package) Instructions: Heat grill to medium heat. Toss shrimp with 2 tablespoons Southwest Vinaigrette and season with salt and pepper, to taste. Grill shrimp 4 to 5 minutes or until pink, turning once. Combine salad blend, snap peas from pouch, black beans, avocado and red onion in large bowl. Toss with Southwest Vinaigrette, to taste. Divide salad mixture on 4 plates. Top each with grilled shrimp and sprinkle with crushed tortilla chips, as desired. Southwest Vinaigrette: Whisk together 1/3 cup canola oil, 2 tablespoons cider vinegar, 2 tablespoons lime juice and 1 tablespoon dry taco seasoning (from 1-ounce package) until blended. Season with salt and ground black pepper, to taste. Makes about 1 cup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 23098,"Italian Rainbow Cookies Nonstick cooking spray, for the pans 3 large eggs, separated 1/2 cup plus 2 tablespoons sugar
2 sticks (1 cup) unsalted butter, at room temperature
6 ounces almond paste, chopped
1/2 teaspoon kosher salt
1 1/2 teaspoons lemon juice
1/2 teaspoon almond extract
1 1/3 cups all-purpose flour
1/2 teaspoon green liquid food coloring
1/2 teaspoon red liquid food coloring
3 tablespoons apricot or raspberry jam
4 ounces dark chocolate
Instructions: Preheat the oven to 350 degrees F. Grease three 8-by-4-inch loaf pans and line them with parchment paper that comes at least 2 inches up the long sides of the pan. If you don't have 3 loaf pans, you can bake the layers in batches. In a large bowl or in a stand mixer fitted with a whisk attachment, beat the egg whites to soft peaks. With the mixer running on medium, gradually add 2 tablespoons of the sugar. Increase the speed to medium high and beat to stiff peaks. Set aside. In a large bowl or in a stand mixer fitted with a paddle attachment, beat together the butter, almond paste, salt and remaining 1/2 cup sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and add the yolks one at a time, beating well after each addition. Beat in the lemon juice and almond extract, then reduce the speed to medium low and gradually add the flour. Mix to combine. Use a rubber spatula to fold in the whites. Transfer one-third of the mixture to one of the loaf pans and use a small offset spatula to spread it out evenly. Transfer another third of the mixture to a separate bowl and fold in the green food coloring. Fold the red food coloring into the remaining third. Transfer these into the remaining 2 loaf pans, spreading them out evenly. Bake until the tops are just set and no longer shiny; begin checking for doneness at 12 minutes. Let cool in the pans for 5 minutes, then lift them out and place on a wire rack to cool completely. Stack up the loaves (from bottom to top: green, white, red) with 1 1/2 tablespoons jam between the layers. Wrap the loaf firmly in plastic wrap and refrigerate for at least 4 hours and up to overnight. Melt the chocolate in a double boiler or by microwaving it in 30-seconds increments, stirring after each. Remove it from the heat and stir continuously until it is no longer hot. Spread it over the top and sides of the cookie loaf and refrigerate to firm up for about 15 minutes. Cut into 1-inch squares. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23099,"Crab-and-Cheese-Stuffed Mini Peppers 12 to 14 sweet mini peppers 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper 5 ounces flavored cream cheese (such as scallion, chive and onion or garlic and herb), at room temperature 8 ounces fresh lump or jumbo lump crabmeat, picked over for shells and cartilage Instructions: Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment. Cut the peppers lengthwise and remove the stems, seeds and ribs. If needed, trim a small amount off the bottom of each pepper half so that it will lie flat when cut-side up (making them steady is important so the filling stays intact during baking). Chop the trimmings into small pieces and set aside.
Toss the pepper halves in a medium bowl with the olive oil, 1/2 teaspoon salt and several grinds of black pepper. Set aside.
Stir together the softened cream cheese and reserved pepper trimmings in another medium bowl until smooth. Gently fold in the crabmeat and season with salt and pepper. Fill each pepper half with about 1 tablespoon of the crab mixture so it comes over the top of the pepper slightly. Place on the prepared baking sheet and bake until the filling is beginning to brown, about 18 minutes. Serve warm.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23100,"Lone Star Fries 2 1/2 pounds russet potatoes 3 ripe avocados
2 limes, juiced
1 Roma tomato, finely diced
1 jalape?o, minced
Kosher salt and freshly ground black pepper
1 pound bulk chorizo
1 pound processed cheese, such as Velveeta, cut into cubes One 10-ounce can fire-roasted tomatoes and green chiles
Canola oil, for frying
2 teaspoons seasoning salt
1/2 cup sour cream
1/2 cup fresh cilantro leaves
One 2-ounce jar diced pimentos, drained Instructions: Fill a large bowl with ice water. Peel and rinse the potatoes. Cut each potato into 4 or 5 slices lengthwise, then cut each piece into fries. Place the fries in the ice water. Halve the avocados and remove the pits. Dice the avocados in their shells, then squeeze the flesh into a medium bowl. Mash the avocados with the back of a fork until you reach the desired consistency for guacamole. Fold in the lime juice, Roma tomato and jalape?o. Season with salt and pepper and set aside. Heat a large cast-iron skillet over medium-high heat; line a plate with paper towels. Add the chorizo to the skillet and cook until browned, 5 to 8 minutes, then transfer to the lined plate to drain. Lightly clean the skillet and lower the heat to medium low. Add the cheese and fire-roasted tomatoes and green chiles. Cook, stirring frequently, until the cheese has melted. Fold in the chorizo and place on a very low burner until ready to use. Fill a large, heavy-bottomed pot with a few inches of oil. Heat the oil to 300 degrees F. Drain and rinse the potatoes under cold water for 15 to 20 seconds. Transfer to a baking sheet lined with paper towels and blot with the paper towels to dry them. Line a second baking sheet with fresh paper towels. Fry the potatoes in 2 batches until they are slightly softened but have no color, 3 to 4 minutes. Remove to the fresh paper towels to drain Heat the oil to 400 degrees F; line a third baking sheet with fresh paper towels. Fry the potatoes in 2 batches until golden and crisp, 2 to 3 minutes. Drain on the paper towels. Sprinkle the seasoning salt over the fries, then toss and place on a platter. Top the fries with half of the queso con chorizo followed by the guacamole, sour cream, cilantro and pimentos. Transfer the remaining queso con chorizo to a serving bowl and serve alongside the fries. ","[Chardonnay, Sauvignon Blanc, Tempranillo, Garnacha]

" 23101,"Lucky Green Baked Eggs 1/4 cup olive oil 3 shallots, thinly sliced
6 cups julienned kale
One 8-ounce can green chiles, chopped
1/2 cup mixed green pitted olives, chopped
1/4 cup chicken stock
1 teaspoon anchovy paste
2 cloves garlic, minced
4 large fresh basil leaves
4 large eggs
Kosher salt and freshly ground black pepper 1/4 cup finely chopped sun-dried tomatoes, drained from their oil
1/2 cup feta
Freshly grated Pecorino-Romano
Sliced fresh chives, for garnish
4 slices country bread 2 cloves garlic
1 tablespoon unsalted butter
Instructions: For the eggs: Position an oven rack towards the bottom of the oven and preheat to 350 degrees F. Heat a 10-inch saute or cast-iron pan over medium-low heat with the olive oil. Sweat the shallots until tender, about 8 minutes. Add the kale and saute until wilted, 2 to 3 minutes. Add the green chiles, olives, chicken stock, anchovy paste and garlic and bring to a simmer. Braise, covered, until the kale is tender and the liquid has been almost fully absorbed, about 10 minutes. Spread the mixture flat in the pan and make 4 wells to place the eggs. Lay a basil leaf in each well. Add an egg to each well on top of the basil leaves and sprinkle everything with salt and pepper. Sprinkle with the sun-dried tomatoes and feta. Bake on the bottom rack until the eggs are set but still runny, about 10 minutes. For the toast: Meanwhile, toast the bread in a toaster and rub with garlic cloves, then spread with the butter. Grate Pecorino over the eggs and sprinkle with chives, then serve with the toast. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 23102,"Hominy with Pomegranate and Cilantro 1 pound dried hominy (pozole) One 15-ounce can black beans, drained and rinsed 2 limes, juiced and zested
2 oranges, juiced and zested
2 tablespoons good-quality gold tequila 1 teaspoon agave syrup 1/2 teaspoon ground cumin
Pinch red pepper flakes
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup pomegranate seeds
1/2 cup fresh cilantro leaves, torn
Instructions: Rinse the hominy, then place in a large bowl and cover with twice its volume of cold water. Soak overnight. Drain when ready to use. In a medium saucepan over medium-high heat, add the hominy and twice its volume of water. Bring to a boil, then reduce to a simmer and cook until the hominy kernels have split open and become tender, 1 1/2 to 2 hours. Drain and set aside to cool. In a medium bowl, add the lime juice and zest, orange juice and zest, tequila, agave, cumin, pepper flakes, salt and black pepper. Whisk together while adding the olive oil in a slow, steady stream. Add the hominy, black beans, pomegranate seeds and cilantro to the vinaigrette and mix well. Refrigerate for 20 to 30 minutes before serving to allow the hominy and black beans to soak up some of the vinaigrette. ","[Chardonnay, Sauvignon Blanc, Vermentino, Garnacha]

" 23103,"Individual Meat Loaves 1 small onion, minced 1 green bell pepper, minced Salt and pepper 1 clove garlic, minced 3/4 cup milk 2 slices bread 1/2 pound ground beef 1/2 pound ground pork 1/2 pound ground veal 1 egg 2 tablespoons ketchup 1 tablespoon Parmesan cheese Instructions: Saute the onion and pepper in the oil for 4 to 5 minutes, or until tender but not browned. Season to taste with salt and pepper and stir in the garlic. Cook for 1 minute and set aside to cool. Preheat the oven to 350 degrees. In a bowl, pour the milk over the bread and let soak for 5 minutes. Squeeze the excess milk from the bread and combine with the remaining ingredients, adding the onion mixture and season with salt and pepper. Divide the mixture into 6 even portions and shape into mini loaves. Bake for 20 minutes, or until done. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 23104,"DaVero Meyer Lemon Olive Oil Cake Vegetable oil, for brushing pan 1 cup all-purpose flour 1/2 teaspoon salt 5 large eggs, separated 3/4 cup sugar 2 tablespoons grated fresh lemon zest, or more, to taste 1/2 cup DaVero Meyer Lemon or Dry Creek Estate olive oil 1/3 cup Gewurztraminer or similar sweet white wine 2 large egg whites 1 pint fresh berries, plus additional for garnish 2 to 4 tablespoons confectioners' sugar or more, to taste Instructions: Preheat oven to 325 degrees F. Brush a 9-inch springform pan with vegetable oil; line bottom with parchment paper. Combine flour and salt in a medium bowl and set aside. In a large bowl, beat 5 egg yolks and sugar at medium-high speed about 2 to 3 minutes, until it is light yellow and ribbons form when beaters are lifted. Add flour mixture to egg mixture and beat on medium-low until well blended. Beat in lemon zest. In a small bowl, combine wine and olive oil; gradually pour into large bowl in a thin, steady stream, beating until thoroughly combined. Set aside. In a clean mixing bowl, beat 7 egg whites until stiff (not dry) peaks form. Gently fold 1/3 of whites into batter with a rubber spatula, then fold in remaining whites just until combined. Pour batter into prepared pan. Bake 45 to 50 minutes, until cake springs back when gently touched and toothpick inserted into center comes out clean. Remove pan from oven and cool on a wire rack. Run a long, thin knife around edge of pan; detach ring. Pulse berries and confectioners' sugar in a blender or food processor until smooth, about 30 seconds. Top cake with puree and whole fresh berries. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 23105,"Braised Exotic Mushrooms 2 pounds assorted wild and exotic mushrooms, such as morels, chanterelles, shiitake or oyster mushrooms 1/4 cup melted unsalted butter 3 large shallots, peeled and finelychopped 1 cup of chicken stock Reserved juice from soaking dried mushrooms if any 1/4 cup dry white vermouth 1/2 cup heavy cream 3 tablespoons chopped fresh thyme 3 tablespoons chopped chives 1 teaspoon each salt and freshly ground black pepper Instructions: Remove any hard fibrous stems from the mushrooms. Wash morels very carefully to remove all sand and dirt. Brush the remaining mushrooms with a damp cloth or mushroom brush to remove excess dirt. Slice the mushrooms in half or quarters depending on size. Heat butter in a large skillet over high heat until hot. Add the chopped shallots and saute until translucent. Add the mushrooms to the shallot butter mixture. Saute until the mushrooms begin to wilt, about 7 to 8 minutes. Add the chicken stock or reserved mushroomsoaking liquid. Bring to a boil, then reduce to a simmer and allow the liquid to cook off in the uncovered saute pan. By the time the liquid has cooked off, the mushrooms should be tender. Add the vermouth and allow to cook for 1 minute before adding the cream. Heat the cream to just below the boil and add the herbs, salt, and pepper and serve immediately. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 23106,"Healthy Overnight French Toast Bake Nonstick cooking spray, for coating baking dish One 8-ounce whole wheat baguette, cut into twenty-four 1/4-inch slices One 12-ounce can evaporated fat-free milk 1 cup reduced-fat (2-percent) milk 1 teaspoon pure vanilla extract 1/4 teaspoon almond extract 1/4 teaspoon ground cinnamon Pinch kosher salt 4 large eggs 1/3 cup chopped pecans 1/4 cup plus 2 tablespoons pure maple syrup 1/8 teaspoon ground cinnamon Instructions: For the French toast: Coat a 9- by 13-inch baking dish with cooking spray. Arrange the bread slices on the diagonal in 3 rows in the dish, slightly overlapping the slices. Whisk together the evaporated milk, milk, vanilla and almond extracts, cinnamon, salt and eggs until well combined. Pour the egg mixture over the bread slices, taking care to evenly coat the bread. Cover with aluminum foil and refrigerate for at least 8 hours, or overnight. Preheat the oven to 350 degrees F. Remove the foil from the baking dish and spoon any remaining egg mixture over the top of the bread pieces to assure they are evenly moistened. For the topping: Sprinkle the pecans evenly over the bread. Sprinkle with 2 tablespoons of the maple syrup and the cinnamon. Bake until golden, about 40 minutes. Drizzle with the remaining 1/4 cup maple syrup and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 23107,"Easiest Ever Baked Stuffed Apples 4 McIntosh apples 1/2 lemon 4 tablespoons butter, softened 3/4 cup whole-grain cereal with dried fruit (recommended: Mueslix) 2 tablespoons dark brown sugar 1/4 cup chopped walnuts 1 pint vanilla ice cream Instructions: Heat the oven to 425 degrees F. Trim the tops and scoop out the center and the seeds of each apple and rub the edges of the trimmed fruit with the lemon. In a medium bowl, combine the butter, cereal, sugar, and walnuts. Fill the apples with the cereal mixture. Set the apples upright in muffin tins and bake until tender and bubbly, about 20 minutes. Transfer to serving dishes, top with ice cream and serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23108,"Banana Creme Brulee 1 tablespoon unsalted butter 3 bananas, peeled and coarsely chopped 6 tablespoons granulated white sugar juice of 1/4 lemon 3 tablespoons Spanish Brandy 3 cups heavy cream 1 vanilla bean 8 egg yolks 12 teaspoons light brown sugar Instructions: Preheat the oven to 300 degrees. Over medium heat, melt the butter in a saute pan. Add the bananas, and sprinkle with 1 tablespoon of white sugar. Stir well to blend the sugar and butter. Cook, stirring occasionally, for 5 minutes. The bananas should be lightly caramelized. Mash the bananas with the back of a wooden spoon. Add the lemon juice to the mixture, raise the heat to high, add the brandy, and boil for 1 minute. Remove from heat, divide among 6 wide, shallow creme brulee dishes, and let cool. Place the heavy cream in a saucepan. Split the vanilla bean lengthwise, and scrape the seeds into the cream with the tip of a knife. Add the scraped-out vanilla bean, and bring the cream just to a boil, then remove from heat. Reserve. Place the egg yolks and 5 tablespoons of white sugar in the top of a double boiler. Whisk them together, then stir over simmering water until the mixture becomes fairly thick (about 15 minutes). Strain the reserved cream into eggs, and stir the mixture over simmering water for 10 minutes. Remove from heat, and ladle over the cooled banana puree in the 6 dishes. Place the dishes in a roasting pan, and fill the pan with enough hot water to come halfway up the sides of the dishes. Bake in the oven for 40 minutes. Remove the dishes from the pan, and chill them for at least 3 hours. When you are ready to serve, sprinkle 2 teaspoons of light brown sugar over each dish, distributing evenly. Place the dishes on a bed of cracked ice in a roasting pan, and position the pan under a broiler until the sugar caramelizes. Watch carefully, and move the dishes around so the sugar browns evenly but doesn't char. Remove and serve while the crust is still hot. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23109,"Hearty Peanut and Red Bean Stew 4 cups chopped kale or spinach 1 tablespoon extra-virgin olive oil 1 large yellow onion, chopped 2 cloves garlic, minced
1 large red bell pepper, chopped 1 large sweet potato, peeled and cut into 1/2-inch chunks 1 teaspoon grated fresh ginger 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper, optional 2 cups vegetable broth
One 14.5-ounce can fire-roasted diced tomatoes, with juices Kosher salt One 15.5-ounce can dark red kidney beans, drained and rinsed 1/3 cup peanut butter 1/4 cup chopped roasted peanuts Instructions: Steam the kale in a steamer basket set over boiling water until tender, about 5 minutes. Drain well, pressing out any remaining liquid, and set aside. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, bell pepper and sweet potato. Cover and cook until softened, about 5 minutes. Stir in the ginger, cumin and cayenne if using, and cook for 30 seconds. Stir in the broth, the tomatoes and their juices and salt to taste. Bring to a boil, then reduce the heat to low, add the kidney beans, and simmer until the vegetables are soft, about 30 minutes. In a small bowl, thin out the peanut butter with 1 cup of the hot liquid from the stew, stirring until blended, then stir the mixture back into the pot. Add the cooked kale, stirring to incorporate. Serve hot, sprinkled with the roasted peanuts. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 23110,"Fresh Cranberry Compote 1/2 pound fresh cranberries 1 tablespoon grated orange zest 1 teaspoon grated lemon zest 1/4 cup fresh orange juice 3 tablespoons fresh lemon juice 1/2 cup granulated sugar 1 teaspoon pure vanilla extract 2 cups water 3 tablespoons cornstarch Instructions: Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes. Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and cool completely. ","[Riesling, Moscato, Vinho Verde, Sparkling wine]" 23111,"Honey White Bread 1/2 cup warm water (110 degrees) 2 packages dry yeast 1 teaspoon sugar 1 1/2 cups warm whole milk (110 degrees) 6 tablespoons (3/4 stick) unsalted butter, melted and cooled 1 1/2 tablespoons honey 2 extra-large egg yolks 5 to 6 cups all-purpose flour 1 tablespoon kosher salt 1 egg white, lightly beaten Instructions: Place the water in the bowl of an electric mixer fitted with a dough hook attachment. If the bowl is cold, be sure the water temperature doesn't drop below 110 degrees F. Add the yeast and sugar; stir and allow them to dissolve for 5 minutes. Add the milk, butter, and honey. Mix on medium speed until blended. Add the egg yolks, 3 cups of the flour, and the salt. Mix on low speed for about 5 minutes. With the mixer still on low speed, add 2 more cups of flour. Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn't stick to the bowl. Add the flour slowly; you can always add more but you can't take it out. Knead on medium speed for about 8 minutes, adding flour as necessary. Dump the dough out onto a floured surface and knead by hand for a minute, until the dough is smooth and elastic. Grease a bowl with butter, put the dough in the bowl, then turn it over so the top is lightly buttered. Cover the bowl with a damp towel and allow it to rise for one hour, until doubled in volume. Grease two 9 x 5-inch loaf pans with butter. Divide the dough in half, roll each half into a loaf shape and place each in a prepared pan. Cover again with the damp towel, and allow to rise again for an hour, until doubled in volume. Meanwhile, preheat the oven to 350 degrees F. When the dough is ready, brush the tops with the egg white and bake the breads for 40 to 45 minutes, until they sound hollow when tapped. Turn them out of the pans and cool completely on a wire rack before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23112,"Watermelon Vodka 1 large, ripe watermelon--give it a smell and slap to check for ripeness 1 bottle best quality vodka (or even champagne) Instructions: Simply cut a hole in the top of the melon, wide and deep enough to insert a funnel. Pour some of your chosen alcohol into the melon through the funnel, leave to sit for a day and pour in some more. The flesh will absorb the liquid, so pour in some more the next day--basically until it becomes saturated. When ready to serve, slice up into nice big pieces and get all your mates plastered on it!; ","[Riesling, Moscato, Sauvignon Blanc]" 23113,"Pasta with Lemon Herb Yogurt Sauce 1 cup whole milk Greek yogurt Kosher salt and freshly ground black pepper
1 pound fettuccine 1 cup crumbled feta 2 cloves garlic, grated
Zest and juice of 1 lemon 2 tablespoons extra-virgin olive oil 3 tablespoons chopped fresh basil
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh parsley
Freshly grated Pecorino-Romano cheese, to garnish
Instructions: Set the yogurt in a sieve set over a bowl to strain and come to room temperature, about 1 hour. Fill a large pot with water and bring to a boil. Season generously with salt. Add fettuccine and cook until al dente, about 2 minutes less than the box instructions. Drain, reserving 1 cup pasta water. Combine feta, yogurt, garlic, lemon zest and juice, olive oil and half the herbs in a large bowl, then season with salt and pepper. Mix until well blended. Add the hot cooked pasta and toss to coat. Add some pasta water until sauce is at desired consistency. Taste and adjust seasoning. Transfer to serving bowls and garnish with Pecorino-Romano and the remaining chopped herbs. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 23114,"Argentine-Style Fresh Ham 1 head garlic 1 (10 to 12-pound) fresh ham 1 tablespoon salt 2 teaspoons cayenne pepper 2 teaspoons dried thyme Instructions: Heat the oven to 325 degrees F. Split the garlic head in half and rub it cut side down all over the ham. Sprinkle on the salt, cayenne, and thyme and rub it into the ham. Put the ham fat side up into a roasting pan and cook it for about 25 minutes per pound or until the internal temperature registers 155 degrees F on an instant-read thermometer. Remove the ham, cover it with foil, and let it rest for about 15 minutes. The temperature will continue to rise to 160 degrees F. Slice and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 23115,"Vegetable and Fruit Kugel Cupcakes 2 apples, grated 1 large sweet potato, grated 4 carrots, grated 1 cup matzoh meal 1 stick pareve margarine, melted 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 24 paper muffin cups 2 (12) cavity muffin tins Instructions: In a large mixing bowl, combine all ingredients. Place the paper muffin cups in the muffin tins. Pour the batter into the cups. They should be two-thirds full. Bake for 20 to 25 minutes or until done in a preheated 350 degree oven. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 23116,"Sangria Perea 3 cups ice cubes 1/4 cup lemon slices 1/4 cup lime slices 1/4 cup orange, slices 1/4 cup pineapple chunks 1/4 cup seedless grapes 2 cups red wine 1/2 cup peach brandy 1 cup orange juice 1 cup lemon/lime soda Instructions: In a pitcher, add all the ingredients and stir to combine. Ideally, you want to wait about 1 hour for the fruit and the wine to infuse each other, but you can drink it right away. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 23117,"Easy Pizza Rustica Recipe | Giada De Laurentiis | Food Network 1/4 pound mortadella, cut into 1/2-inch pieces 1/4 pound prosciutto cotto, cut into 1/2-inch pieces
1/4 pound salami, cut into 1/2-inch pieces
One 15-ounce container part-skim ricotta 1 cup shredded mozzarella 1 cup Parmesan cheese
4 eggs, lightly beaten One 17.3-ounce package frozen puff pastry (2 sheets), thawed
Instructions: Preheat the oven to 400 degrees F. In a medium bowl, combine the mortadella, prosciutto, salami, ricotta, mozzarella, Parmesan and three of the eggs. Mix with a rubber spatula until combined. Lay out one sheet of puff pastry and roll it with a rolling pin just to flatten slightly. With the pastry set at an angle so that one corner is facing you, spread half of the mortadella mixture onto the half of the puff pastry that is closest to you. Brush the edges with some of the remaining beaten egg. Fold the pastry corner farthest from you over the filling to form a calzone-shaped triangle. Seal the edges either by crimping with your fingers or by using the tines of a fork. Set the pizza on a parchment-lined baking sheet and brush the outside with the remaining egg wash. Cut a slit in the top for ventilation. Repeat with remaining sheet of puff pastry and the remaining filling. Bake for 30 minutes, or until puffed, golden and cooked all the way through. Let rest for 10 minutes before cutting. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 23118,"Water Buffalo Mozzarella Sandwich: Croque Monsieur Panini 2 cups packed fresh basil, blanched 1 cup olive oil Salt and freshly ground black pepper 1 loaf fresh Italian hard-crusted bread, sliced in half and into 6 sections 1 clove roasted garlic 12 ounces water buffalo mozzarella, sliced into 6 pieces 1 large tomato, sliced into 6 pieces Instructions: In a blender, blend basil with olive oil. Strain through a coffee filter or cheese cloth. Season with salt and pepper. Rub inside bread with roasted garlic. Layer bread with mozzarella and tomato. Drizzle with basil oil. Heat large cast iron pan over medium high heat until very hot. Butter outside of sandwiches on both sides. Place 3 sandwiches at a time in pan and cover with another cast iron pan. Cook until brown. Turn over and brown other side. Repeat with remaining sandwiches.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 23119,"Good Gravy 2 ounces Clarified Butter, recipe follows 2 teaspoons fresh thyme leaves 2 teaspoons finely chopped fresh sage 1 ounce all-purpose flour 1 ounce potato starch 1 quart low-sodium chicken broth 1 tablespoon low-sodium soy sauce 1 teaspoon balsamic vinegar or Vincotto 1/2 teaspoon freshly grated nutmeg 1 pound unsalted butter Instructions: Melt the Clarified Butter in large saute pan over medium-high heat. Fry the thyme and sage in the butter until fragrant, about 1 minute. Add the flour and cook for 1 minute or until the mixture smells nutty. Add the potato starch and stir to combine. Add the chicken broth and soy sauce to the pan. Whisk to combine and eliminate any lumps. Bring the mixture to a simmer and cook until thickened slightly, approximately 5 minutes. Remove from the heat and add the vinegar and nutmeg. Pour into a thermos to keep warm for serving. Melt the butter in a heavy saucepan over low heat and slowly cook until the bubbling ceases and the liquid turns clear, 30 to 40 minutes. Strain and cool, being sure to leave any solids in the bottom of the pan. Store in an airtight container in the fridge for up to a month. Yield: approximately 15 ounces ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23120,"Barbecued Chicken Pizza Fine cornmeal, for the pan All-purpose flour, for the dough 1 pound prepared pizza dough, room temperature 1/3 cup barbecue sauce 4 ounces pepper jack cheese, grated (1 1/2 cups) 1/2 yellow bell pepper, stemmed, seeded, and cut into very thin rings 1 cooked chicken breast half, cut into small chunks Instructions:

1. Preheat the oven to 500F. Dust a large baking sheet with cornmeal.
2. Sprinkle flour all over your work surface. Roll the pizza dough on the floured surface with a lightly floured rolling pin into a 14-inch round. Transfer to the prepared baking sheet. Drizzle the sauce on top, then sprinkle with the cheese, pepper, and chicken, leaving a 1 inch rim.
3. Place the pizza on the bottom rack of the oven and bake until the dough is golden brown and the cheese melted, about 15 minutes.
4. Wipe up any oil and residual food that may have dropped on the counter with Clorox? Disinfecting Wipes*. Rinse hands once complete. *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required. ","[Zinfandel, Petite Sirah, Syrah, Tempranillo]" 23121,"Chicken and Sour Cream Enchiladas with FAGE Total® Greek Yogurt 3 chopped and de-seeded green chilies or Jalapeno chilies 1 clove garlic, peeled and crushed 7 oz FAGE Total? Greek Yogurt 7 oz sour cream or creme fraiche 1 can of cream of mushroom soup 8 small flour burritos 2.7 oz grated Cheddar cheese Seasoning and oil for frying 12.3 oz chicken pieces or meat substitute Medium onion, sliced Instructions: Fry the onions, chilies, and add the garlic after about 5 minutes. Add the chicken pieces. Cook on a low heat until the chicken pieces are cooked through - about 10 minutes. Meanwhile mix the yogurt, sour cream and mushroom soup in a large bowl. Add contents of the frying pan and stir in seasoning. Fill the burritos with the mixture and roll them up, putting them seam-side down in a dish or baking tin. Pour over the rest of the filling, sprinkle with the grated cheese and put in a hot oven (400F) for 15 minutes, or until the cheese is toasted. Serve with a green salad or rice. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 23122,"Simple Chicken Noodle Soup 1 (3 to 4-pound) whole chicken 1 quart chicken stock or low-sodium chicken broth 2 quarts water 2 medium onions, quartered 2 carrots, roughly chopped 2 celery stalks, roughly chopped 2 sprigs fresh thyme 5 or 6 parsley stems 1 bay leaf 2 tablespoons unsalted butter 4 ounces whole button mushrooms, quartered 1/2 cup diced onions 1/2 cup sliced carrots 1/2 cup small-diced celery 2 1/4 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/4 pound dried vermicelli noodles 2 tablespoons chopped fresh parsley leaves Instructions: Place the chicken in a large stockpot or Dutch oven and cover with the chicken stock and 2 quarts water. Add the onion quarters, roughly chopped carrots and celery, thyme, parsley stems, and the bay leaf. Bring mixture to a boil, partially cover and reduce heat to a simmer. Simmer for 1 hour. The chicken should easily pull away from the bones. Using tongs, remove the chicken from the broth and set aside until cool enough to handle. Strain the cooking liquid through a fine-meshed sieve, lined with cheesecloth, discarding the vegetables and reserving the stock. Pull the chicken meat off the bones, discarding the bones, skin, and any fat. Shred and reserve meat. Melt the butter in a large stockpot over medium-high heat. Add mushrooms and cook until browned, about 3 minutes. Add the diced onions, carrots, and celery and cook until the vegetables are softened, about 2 minutes. Stir in reserved cooked chicken. Add reserved chicken stock and bring to a boil over high heat. Season the soup with salt and pepper. Add vermicelli and simmer until noodles are cooked through, 10 to 12 minutes. Remove from the heat and stir in parsley. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23123,"Apple-Chocolate Chip Bread Pudding 1 1-pound loaf sliced cinnamon-raisin bread, cut into 1 1/2-inch pieces 2 tablespoons unsalted butter, cut into small pieces, plus more for the baking dish 4 cups milk 1/2 cup granulated sugar 1/2 teaspoon kosher salt 2 large eggs plus 6 egg yolks 1 teaspoon pure vanilla extract 2 apples, peeled and diced 1/2 cup bittersweet chocolate chips Confectioners' sugar and whipped cream, for topping Instructions: Preheat the oven to 250 degrees F. Spread the bread on a baking sheet and bake until crisp, about 30 minutes; let cool. Meanwhile, butter a 9-by-13-inch baking dish; set aside. Combine the milk, sugar and salt in a medium saucepan over medium heat, stirring occasionally to dissolve the sugar; remove from the heat and let cool slightly. Whisk the eggs, egg yolks and vanilla in a large bowl. Pour the warm milk mixture into the eggs, whisking constantly. Toss the bread with the apples and chocolate chips in a large bowl, then spread in the prepared baking dish. Pour the custard over the bread mixture, then gently press the bread down into the custard. Dot with the 2 tablespoons butter. Cover with foil and set aside 30 minutes. Increase the oven temperature to 350 degrees F. Bake the bread pudding, covered, until a knife inserted into the center comes out clean, about 45 minutes. Uncover and continue baking until browned, about 15 more minutes. Let cool slightly; dust with confectioners' sugar and serve with whipped cream. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 23124,"Smoky Guacamole 2 Hass avocados 1/2 small red onion, finely chopped 1 large clove garlic, grated or pasted 1 to 2 chipotle peppers in adobo sauce, seeded and finely chopped, plus a small spoonful adobo sauce A small handful fresh cilantro leaves, finely chopped 1 lime, zested and juiced Kosher salt Tortilla chips, for serving Instructions: Pit and scoop out avocados into a bowl. Add the onion, garlic, peppers, adobo sauce, cilantro, lime zest, lime juice, and salt. Mash and taste to adjust salt. Serve with chips. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 23125,"Short Ribs with Collards and Peppers 1/2 cup all-purpose flour 1/2 teaspoon kosher salt
   1/4 teaspoon ground black pepper
   4 pounds beef short ribs (about 8 pieces) 6 pieces thick-cut bacon, diced
   2 tablespoons olive oil, if needed
   2 carrots, diced
   2 celery stalks, diced
   1 medium onion, diced
   4 cloves garlic, sliced
   1 tablespoon tomato paste
   1 cup red wine
   2 sprigs fresh rosemary
   2 sprigs fresh thyme
   1 bay leaf
   2 tablespoons olive oil 2 red bell peppers, sliced
   2 yellow bell peppers, sliced
   1 red onion, sliced
   2 large bunches collard greens, rinsed well
   Kosher salt and ground black pepper
   Crushed red pepper flakes
   Splash red wine vinegar
   Chopped fresh parsley, for garnish
   Instructions: For the ribs: Put the flour in a pie pan, add the salt and pepper and mix. Dredge the ribs in the mix and set aside on kitchen paper. Set a 6-quart multi-cooker to the saute setting on high. When hot, add the bacon and cook until crisp, about 5 minutes. Remove the bacon to a plate. Remove 2 tablespoons of the bacon grease and set it aside for the collards. Working in batches of 3 to 4 ribs at a time, brown the short ribs on all sides, using the olive oil if needed. Set aside. Add the carrots, celery and onions to the pot. Add the garlic and tomato paste and mix. Return the ribs and bacon to the pot. Deglaze with the wine, making sure to scrape up the brown bits with a wooden spoon. Add the rosemary, thyme and bay leaf. Cover and cook on high pressure for 40 minutes. Switch the pot to vent and allow the pressure to release, 4 to 10 minutes. For the collards and peppers: While the multi-cooker is venting, start on the collards. Heat the oil and/or the reserved bacon grease in a large skillet and cook the peppers and onions until soft and slightly browned. Meanwhile, remove the stems and ribs from the collards. Add the collards to the pan and season with salt, pepper and red pepper flakes. Saute until tender, 6 to 8 minutes. Remove the ribs from the pot. Strain the sauce through a mesh strainer into a large measuring cup; discard the vegetables in the strainer. Add a splash of red wine vinegar to the sauce and adjust seasoning as needed. To serve, put the collard greens onto a large platter. Add the short ribs and some of the sauce. Garnish with parsley. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]

" 23126,"Pistachio-Cherry Sandwiches 2 sticks unsalted butter, cut into small pieces, softened 1/2 cup sugar 2 tablespoons honey 1 large egg yolk 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1 cup blanched and peeled pistachios (about 4 ounces) About 1/2 cup sour cherry preserves, for filling Instructions: Pulse the butter, sugar, honey, egg yolk and vanilla in a food processor until creamy, scraping down the processor with a rubber spatula as needed. Add the flour and pistachios and pulse until the dough just comes together, 4 to 5 pulses. Transfer the dough to a sheet of parchment paper and knead until uniform. Divide the dough in half. Roll each half into a compact log, about 1 inch in diameter. Wrap the logs individually in parchment paper or plastic wrap and freeze until firm, at least 30 minutes and up to 3 weeks. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Slice the logs into 1/4-inch-thick rounds and place them on the prepared baking sheets. Bake until the cookies are firm and lightly browned, 12 to 15 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Spoon about 1/4 teaspoon cherry preserves on the undersides of half of the cookies, then sandwich with the remaining cookies. Store in an airtight container 2 to 3 days. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

"